* Exported from MasterCook * Pumpkin Cookies #2 Recipe By :(Anita Matejka) Serving Size : 36 Preparation Time :0:20 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup pumpkin 1/2 Cup nonfat plain yogurt 2 Tablespoons nonfat plain yogurt 1 Teaspoon vanilla 2 Cups flour -- unbleached 1 Cup raisins 3/4 Cup brown sugar -- packed 2 Teaspoons cinnamon 1 Teaspoon ginger 1/2 Teaspoon baking soda 1/4 Teaspoon salt 1/2 Teaspoon allspice 1/2 Teaspoon nutmeg Preheat oven at 350. Prepare baking sheets with cooking spray. In a mixing bowl, combine pumpkin, yogurt, and vanilla. In another mixing bowl, combine flour, raisins, brown sugar, cinnamon, ginger, baking soda, salt, allspice, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2" apart. Bake for 15 minutes, until they seem firm. - - - - - - - - - - - - - - - - - - - NOTES : Because there is no fat to help them spread, the cookies will be lumpy. These look funny and don't brown but they taste very good. Storage: Since these cookies have no added fat they don't store well. They become stale quickly and stick together if stacked. As soon as they cool, wrap in layers separated by wax paper and freeze. To serve, simply let them thaw to room temperature. * Exported from MasterCook * Pumpkin Cookies #3 Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz pumpkin 1 egg -- or 2 egg whites 2 Cups flour -- unbleached 1 Cup brown sugar -- packed 1 Tsp baking soda 1 Tsp cinnamon 1/2 Tsp ground cloves 1/2 Tsp nutmeg 3 Cups rolled oats -- (quick cooking) Lightly beat egg/egg whites, and add pumpkin. In a large bowl, combine all dry ingredients, and add wet ingredients (you may add 1 cup of raisins here, if desired-I used golden raisins, which were great!). Mix until all ingredientsare moistened-dough will be heavy and sticky. Drop by tablespoonfuls onto cookie sheets sprayed with non-stick spray. Flatten cookies slightly, as they do not really spread. Bake at 350 12-15 minutes, until lightly browned and firm. They store well in the fridge, and freeze fine. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Cream Cheese Pie Recipe By :Susan Powter Talk Show: FF List(Dawn Chace) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 8 ounces nonfat cream cheese 1 can pumpkin 3 tablespoons skim milk 4 whole egg white 2 tablespoons pumpkin pie spice 1/4 cup maple syrup -- or honey 1 tablespoon vanilla Crust: 1 package phyllo dough I used a pkg. of phyllo dough. I just unrolled it out of the package, layed it on top of the pie dish that I'd sprayed with Pam and pressed it in. I used kitchen scissors and cut off the excess. Mix everything in a blender and pour into crust. I only have a deep dish pie plate, so I doubled this recipe (I actually made 2 seperate batches). I brushed the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350 for 30 minutes. When I take it to my mother's house tomorrow, I will brush the edges again, and probably bake it for 15 minutes, just to brown the crust. - - - - - - - - - - - - - - - - - - - NOTES : This received some negative reviews. [ECR] * Exported from MasterCook * Pumpkin Ice Cream Pie Recipe By :(Susan Lehman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pumpkin -- (approx 2 c.) 1/2 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon nutmeg 1 quart nonfat vanilla ice cream Soften ice cream in mixer. Combine other ingredients well, then add to ice cream. Pour into graham cracker crust and freeze. Don't soften the ice cream too much. You want it to be soft enough that you can mix in the spices, but if it gets too soft, then it doesn't refreeze well (it gets crystally and stuff). If you don't have a mixer, just whap it with a wooden spoon. This is GOOD. We usually have it for Thanksgiving. Yum! You could just eat the pumpkin ice cream plain too. I hope this helps those of you trying to make pumpkin frozen yogurt at home. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Leather Roll-ups Recipe By :Libby's Serving Size : 9 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin pie mix -- canned -- not just plain pumpkin 1 cup unsweetened applesauce Liberally spray 15x10" nonstick jelly roll pan with no-stick cooking spray, or line bottom and sides with foil. In medium bowl, combine pumpkin pie mix and applesauce. Spread mixture evenly over bottom of pan; smooth with spatula. Dry in 140F oven for 8 to 10 hours, or until surface is no longer sticky to touch. Remove from oven; cool slightly. Loosen edges with metal spatula. Starting at narrow end, lift up corners; peel back slowly. (If foil liner is used, peel off foil.) Cut into desired lengths. Roll up and wrap tightly in plastic wrap. Per serving (5x3-1/3" piece): 43 calories, 0.5 g fat (10.5%CFF). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Muffins Recipe By :Denise Blaha Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c whole wheat flour -- (pastry) 1/8 tsp. cloves 3/4 c barley flour 1/8 tsp. ginger 1/2 c sucanat 1/4 tsp. sea salt 3 tsp. baking powder 3/4 cup canned pumpkin 1/2 tsp. cinnamon 1/2 c skim milk 1/4 tsp. nutmeg 1/4 c applesauce 2 egg whites -- or 1/4c egg subst. Heat oven to 400 degrees. Spray muffin cups with cooking spray or use liners sprayed with cooking spray; set aside. In large bowl combine dry ingredients. In small bowl combine wet ingredients; mix wet into dry ingredients just until moistened. Spoon batter into muffin cups. Bake 14-18 minutes or until toothpick tests done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Muffins #2 Recipe By :(Susan S. Oehlers) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup pumpkin 2 eggs -- or substitute 2/3 Cup nonfat dry milk -- instant 2 Teaspoons pumpkin pie spice 1 Teaspoon cinnamon 9 Packages Equal(r) sweetener -- or equivalent 1/2 Cup grated carrots 6 Tablespoons flour -- (use at least 1/2 -- whole wheat) 4 Tablespoons raisins -- optional or add well drained chopped pineapple 1 Teaspoon baking soda 1 Teaspoon vanilla Combine dry ingredients. In separate bowl, combine beaten egg & vanilla; add pumpkin & mix well. Add dry ingr., carrots & raisins. Spray muffin pan with PAM. Divide dough evenly into 12 muffins. Bake at 350 for 15 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Oatmeal Cookies Recipe By :(Fritz@qhorse.stx.com) (Reggie Dwork) Serving Size : 48 Preparation Time :0:20 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pumpkin 2 egg whites -- whipped 1 c brown sugar -- packed 1 1/2 c flour -- unbleached 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 3 c rolled oats 1 c raisins Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine pumpkin and egg whites. In another mixing bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2" apart. Bake for 15 minutes, or until they seem firm. - - - - - - - - - - - - - - - - - - - NOTES : I used the brown labelled Libby's Pumpkin Mix that had all the spices included. I added no more spices. It turned out very tasty. [Reggie] * Exported from MasterCook * Pumpkin Pancakes Recipe By :(Anita Matejka) Serving Size : 20 Preparation Time :0:15 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C flour 1 C sugar 2 Tsps baking powder 2 Tsps baking soda 1/4 Tsp salt 1 Tsp cinnamon 1/2 Tsp nutmeg 1/2 Tsp allspice 1 C skim milk -- at room temperature 1 C pumpkin 4 egg whites -- whipped 1/2 C applesauce -- at room temperature Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine milk, pumpkin, egg whites, and applesauce. In another mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice. Mix wet ingredients with dry ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie Recipe By :100% Pleasure (Anita A. Matejka) Serving Size : 10 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c brown sugar -- packed 1 1/2 tbsps sugar 3/4 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/4 tsp allspice 2 c pumpkin 1 1/4 c evaporated skim milk 3/4 c egg whites -- whipped 2 1/2 tsps vanilla Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie Cheesecake Recipe By :Have Your Cake & Eat It Too;S. Purdy(S. Badian) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 12 squares graham crackers 1/3 cup Grape-Nuts(r) 2 tablespoons sugar 1 tablespoon hazelnut oil -- walnut or canola oil 1 teaspoon unsalted butter -- melted 1/2 large egg white 1 teaspoon apple juice -- aor any fruit juice (1-2T as needed) Filling 1 1/2 cups nonfat cottage cheese 1/3 cup lowfat cream cheese -- (2 3/4 oz) at room temperature 3 tablespoons nonfat vanilla yogurt 1/3 cup sugar 1 1/2 tablespoons all-purpose flour 2 teaspoons vanilla extract 2 large egg whites 1 1/2 cup canned pumpkin 1/3 cup dark brown sugar -- packed 1 teaspoon cinnamon 1/4 tsp nutmeg 1/2 tsp ground ginger 1/8 teaspoon ground cloves -- scant generous pinch of salt As promised, here is the recipe for Pumpkin Cheesecake Pie from "Have Your Cake and Eat it, Too" by Susan Purdy. I made only one slight modification. I'm not a nutmeg nut so I thought the original was heavy on the nutmeg. Next time, I'll reduce it from 1/2 tsp to 1/4 tsp. If you're into nutmeg, use 1/2 tsp. Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white and 1 tsp fruit juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice. Set aside. 1. Position rack in the top third of the oven and preheat to 350. 2. Press crumb mixture into a 9" pie plate. Set aside. 3. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to the food processor and process for 2 full minutes or until absolutely smooth, with a trace of graininess. 4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie. 5. Add the egg whites, pumpkin, brown sugar, spices and salt to the processor. Pulse until thoroughly blended. 6. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of the knife through the contrasting batters in a swirling pattern. 7. Bake for 30 minutes, or until the top is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. Refrigerate any leftovers. According to the book, the pie filling contains only 11% fat. With the crust it goes up to 19%. Pretty respectable in my book, especially compared to any other cheesecake! Other numbers: 214 calories, 5 g of fat, 1.6 g saturated fat, 303 mg sodium and 8 mg cholesterol. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie Squares Recipe By :msl@cv.hp.com (Mark Laventhal ) Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Apples -- peel & core 4 Egg Beaters(r) 99% egg substitute -- or equiv to 2 eggs 2 Egg Whites 29 ounces Pumpkin -- canned 2 teaspoons Cinnamon 1 teaspoon Ground Ginger 1/2 teaspoon Ground Cloves 12 ounces Evaporated Skim Milk 1 cup Apple Juice -- From Frozen Concentrate 1/2 cup Skim Milk Cut apple into thin slices; place them on bottom of 9x13 baking pan. Place eggs and egg whites into large bowl and beat until blended. Blend in pumpkin. Add cinnamon, ginger, and cloves to pumpkin mixture; beat until well blended. Pour gently over apples. Bake at 350 degrees for 50-60 minutes or until a knife inserted in the center comes out clean. Serve cool. Makes 12 servings. Per serving: 112 calories, 1.3 grams of fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie-crustless Recipe By :FF List (Gretchen Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup liquid egg substitute 3/4 cup honey 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 1 3/4 cups pumpkin 1 cup evaporated skim milk The original recipe was called Quick Pumpkin Pudding, but the texture doesn't resemble pudding, but more like pumpkin pie filling, thus the rename. I cooked and procressed my own pumpkin, so perhaps that's why it wasn't as creamy as pudding. The flavor was excellent--very sweet, so next time I make it I'm going to try reducing the honey to 2/3 cup and I also had to cook it longer than an hour, so I'm going to use a bit less milk. The original recipe called for "evaporated milk" which is probably thicker than the skim variety. Nevertheless, this recipe turned out very good, very good, as written here. Beat egg substitute until frothy; add honey, spices, salt, and pumpkin. Grease a deep 9" pie plate or use a non-stick plate. Pour pumpkin mixture into plate. Bake at 325 degrees about 1 hour, until a knife blade comes out clean. Cool thoroughly. Serve with a topping, if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pumpernickel Recipe By :Bread For All Seasons,Beth Hensperger(Reid Furniss) Serving Size : 3 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Caraway Seed -- Heaping 1 Small Onion -- White boil fine chop 1/4 Cup Apple Cider Vinegar 2 1/4 Cups Water 4 Tablespoons Unsalted Butter -- cut into pieces 1/4 Cup Wheat Bran -- or oat bran unproces 1/2 Cup Buckwheat Flour -- light or dark 3/4 Cup Polenta 1 1/2 Cups Whole-Wheat Flour -- or Graham 1 1/2 Cups Rye Pumpernickel Flour 1 Tablespoon Instant coffee Powder -- Espresso 1/4 Cup Cocoa Powder -- Unsweetened 1 Tablespoon Salt 2 Tablespoons Active Dry Yeast 16 Ounces Pumpkin 3 3/4 Cups All-Purpose Flour -- to 4 1/4 Cups -- or bread flour In a small saucepan, combine the caraway seeds, chopped onion, vinegar, and water. Bring to a boil, reduce the heat to medium, and simmer 2 minutes. Add the butter and stir to melt. Cool to 120 F to 130 F. The onion pieces will be softened. In a large bowl, stir together the bran, buckwheat flour, polenta, graham or whole-wheat flour, rye pumpernickel flour, espresso powder, cocoa, and salt. Set aside. In the work bowl of a heavy-duty electric mixter fitted with the paddle attachment, combine 2 cups of the flour mixture and the yeast. Add the hot onion-caraway water and beat until smooth, 1 minute. Add the pumpkin puree and 2 more cups of the flour mixture. Beat 1 minute longer. Add the reminaing flour mixture and the unbleached flour, 1/2 cup at a time, until a sticky, soft dough is formed that just clears the sides of the bowl and begins to work its way up the paddle. Turn out the dough onto a lightly floured work surface and scrape any dough off the paddle. Knead vigourously until springy and dense, about 3 minutes, adding as little extra flour as possible. This will be a tacky dough under a smooth exterior. it is important not to add much flour or the finished bread will be too dry. Place in a deep greased container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled in bulk, and additional 1 1/2 hours. Turn out the dough onto a lightly floured work surface and divide into 3 equal portions. Pat each portion into a rectangle and roll up tightly, jelly-roll fashion, to create rectangular loaves. Place seam side down in three 8-by-4-inch greased loaf pans. The dough will fill the pans one-third to one-half full. Cover loosely with plastic wrap and let rise at room temperature until level with the rims of the pans, 30 to 45 minutes. Twenty minutes before baking, preheat the oven to 375 F, with a baking stone, if desired. Place the pans on the center rack of the preheated oven or directly on the baking stone and bake for 35 to 40 minutes. The loaves will be lightly browned, wound hollow when tapped ont he bottom, and spring back when pressed on the surface with yoru finger. Remove from the pans to racks to cool completely before slicing. - - - - - - - - - - - - - - - - - - - NOTES : ISBN: 0-8118-0582-4 Serve thinly sliced with butter or with assorted smoked meats and liverwurst with pistachios spread with a thin layer of grainy mustard. Makes three 8-by-4-inch loaves * Exported from MasterCook * Pumpkin Ricotta Cheesecake Recipe By :Floris@clark.net Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces nonfat ricotta cheese -- (Maggio) 1 pound canned pumpkin 5 eggs -- or 3 eggs & 4 whites 5/8 cup flour 1 1/4 cups dark brown sugar 1/4 cup honey 1/4 cup sugar 1 pinch cinnamon -- (large) 1 pinch allspice -- (large) 1 pinch cloves -- (large) 1 pinch nutmeg -- (large) graham cracker crumbs -- optional 8-10 Servings A recipe I've made a couple of times for Thanksgiving follows. The only fat is in the egg yolks. This was adapted from a recipe made with regular ricotta cheese. It still tastes sinful and wonderful. Set oven at 400 degrees. Mix all ingredients with beaters. Bake in lightly greased springform pan (dusted with graham cracker crumbs, optional) for 1 hour and 10 minutes, until knife inserted in the center comes out clean. Let cool on a rack, then chill for at least 3 hours. Serve cold. Make up to three days in advance; keep refrigerated, tightly wrapped in plastic wrap. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Soup Recipe By :Tassajara Cooking (Rick Devan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pumpkin Onion Salt Oil Water Croutons Cinnamon Nutmeg Cut the pumpkin open and remove seeds and the stringy portion. Cut pumpkin into one-inch cubes. Slice onion and saute in oil for a minute or two, then add pumpkin and saute for about five minutes, until pumpkin is tender. Add a cup of water, cover, and pumpkin to thicken the broth and add more water to make it soupy. Heat and season with salt, cinnamon, nutmeg. Garnish with croutons. As I first started cooking with "Tassajara", I am not one to worry too much about exact amounts of any of the ingredients. I usually use a medium-sized pumpkin and a medium-sized white onion. Just a little oil for the saute will do just fine, but olive oil may be a little strong for this recipe. You might want to add a few lightly sauted mushrooms at the end of cooking. Substitutions: Any yellow squash will work. Garnish with almonds along with (or instead of) croutons. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Soup #2 Recipe By :The Mormon Diet Cookbook (Reggie Dwork) Serving Size : 8 Preparation Time :1:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Green Pepper -- chopped 2 Tablespoons Onion -- chopped 1 Teaspoon Dried Parsley -- minced or fresh 1/8 Teaspoon Dried Thyme 1 Bay Leaf 1/4 Cup Water 9 Ounces Tomatoes, Canned -- diced 2 Cups Pumpkin -- or winter squash cooked, mashed 2 Cups Water 2 chicken bouillon -- cubes, low sodium 1 Tablespoon Flour 2 Cups skim milk -- or substitute 1 Teaspoon Salt -- optional 1/8 Teaspoon Pepper In a Dutch oven, saute pepper, onion, parsley, thyme and bay leaf in water 5 min; do not brown. Add tomatoes, pumpkin or squash, water, bouillon cubes and bring to a boil. Reduce heat, simmer 30 min, stirring occasionally. In sm. bowl, combine flour and milk, blend well. Stir into soup mixture; add salt and pepper. Cook over med heat, stirring frequently until mixture boils. Remove bay leaf and serve. I ADDED: 1/4 ts cinnamon 1/4 ts allspice 1/8 ts lemon peel 1/4 ts ground cloves extra salt - - - - - - - - - - - - - - - - - - - NOTES : PREP TIME: 15 min COOKING TIME: 45 min SERVINGS: 6 - 8 Cal 39.8 Fat 0.2 g Carbs 7.2 g Protein 2.9 g Sodium 472 mg Dietary Fiber 0.8 g CFF 4.3% * Exported from MasterCook * Pumpkin Spice Cookies Recipe By :(Anita Matejka) Serving Size : 36 Preparation Time :0:20 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C margarine 1 C sugar 2 egg whites -- whipped 1 C pumpkin 2 C flour 2 Tsps baking powder 1/4 Tsp salt 3 Tsps cinnamon 1 Tsp nutmeg 1/2 Tsp ginger Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine margarine, sugar, egg whites, and pumpkin. In another mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Mix wet ingredients with dry ingredients just until moistened. Arrange by teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or until firm to the touch. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Waffles Recipe By :(Diane Jennings) Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Pumpkin -- canned 3 Egg Beaters(r) 99% egg substitute -- or equiv to 3 eggs 1/2 cup Skim milk -- or skim 2 tablespoons Butter Buds(r) -- liquid equal to 2 T 1 C Flour, All-Purpose -- sifted 1 Tbsp Baking Powder 1/2 Tsp Salt 2 Tbsp Sugar 1/8 Tsp Nutmeg 1/8 Tsp Cinnamon -- or more Makes enough to fill a standard size waffle maker twice. Stif together pumpkin, eggs, milk and butter. In a separate bowl, combine flour, baking powder, salt, sugar, nutmeg and cinnamon. Add dry ingredients to pumpkin mixture. Stir until thoroughly combined. Cook according to your waffle maker directions. Serve immediately with berry or mable syrup, fresh fruit. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Yogurt Pie Recipe By :Welcome Home For The Holidays (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 cups lowfat graham crackers -- crumbs 1 tablespoon oil ----Filling---- 1/2 gallon nonfat vanilla yogurt -- frozen, softened 1 cup pumpkin, canned 1/2 c brown sugar -- packed 1 tsp ginger 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tbsp orange juice Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine vanilla yogurt, pumpkin, brown sugar, ginger, cinnamon, and nutmeg. Pour inot prebaked crust. Freeze until ready to serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin-orange Mini Muffins Recipe By :Fast & Healthy 9/92 (Joell Abbott) Serving Size : 36 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md Orange 1/2 cup Sugar 1 3/4 cups Flour 2 teaspoons Baking powder 1/2 teaspoon Baking soda 1/2 teaspoon Salt 1/2 teaspoon Cinnamon 1/4 teaspoon Cloves 1/3 cup Shortening 1/2 cup Chopped dates 2 Eggs 1 cup pumpkin -- cooked and mashed 1/3 cup Orange juice 2 teaspoons Grated orange peel TOPPING: 2 tablespoons orange juice -- (to 3T) 1/4 cup Sugar Heat oven to 375F. Grease 36 mini muffin cups. In large bowl, beat shortening and 1/2 cup sugar until light and fluffy. Add pumpkin, orange juice, grated orange peel and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, salt, cinnamon and cloves; stir just until dry ingredients are moistened. Fold in dates. Fill each cup 3/4 full. Bake 14-17 minutes or until very light golden brown and toothpick tests clean. cool 1 minute, remove from pan. Brush tops with orange juice and dip in sugar. To use a standard muffin tin, fill 2/3 full and bake at 400F. 18-22 minutes. Per muffin: 70 calories, 1 g protein, 12 g carbohydrate, 1 g fiber, 2 g fat (26%), 12 mg cholesterol, 65 mg sodium, 55 mg potassium, 1 starch exchange. From: Carolyn Shaw Date: 06/13/95 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pureed Red Pepper Sauce Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds sweet red peppers 1 teaspoon pure chile powder -- lightly toasted 1 tablespoon extra virgin olive oil Clear vegetable stock -- or water Salt and freshly ground pepper Under a broiler or over an open flame, char peppers until blackened all over. Place in a bowl, cover with a plastic wrap and allow to sweat for 5-10 minutes. Remove and with the point of a knife scrape off blackened skin and discard stems and seeds. Chop and add to a blender along with toasted chile, olive oil and enough stock to make a smooth liquid sauce. Season with salt and pepper and keep warm. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Pureed Winter Squash Sauce Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pound butternut squash -- or acorn squash 1 tablespoon walnut oil -- (fragrant) 1/2 teaspoon ground allspice -- or nutmeg 1 tablespoon honey -- (wild flower), -- or- to taste 1 teaspoon curry powder -- lightly toasted Clear vegetable stock or water -- heated Salt and freshly ground Cut the squash in half and scoop out the seeds. Rub the halves with walnut oil and sprinkle on allspice. Bake in a pre-heated 400 degree oven cut side up for approximately 20 minutes or until flesh is very soft. Scoop out flesh discarding the shell and add to the blender or food processor along with honey, curry and enough stock to make a smooth liquid sauce. Season with salt and pepper to keep warm. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Quiche Recipe By :lbradley@vcd.hp.com (Lisa Bradley) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Spinach -- can use canned 1 1/2 cups Skim Milk 1 Carton Egg Beaters(r) 99% egg substitute -- equiv to 4 eggs 2 tablespoons Flour 1/2 cup nonfat cheddar cheese 1/4 Onion I used corn meal and water as the crust (heat the corn meal and water over the stove until real thick - about even portion of each). I cooked the crust alittle bit before putting in the filling. Bake at 350 deg F for 35 min This was alittle bland for my tastebuds so next time I plan on using FF swiss cheese and maybe some hot peppers to spice it up. But all in all it was pretty good. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quiche #2 Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Ounces all-purpose flour 3 Ounces lowfat cottage cheese ice water to mix 2 tomatoes -- (or 3) 2 Ounces mushrooms -- (or 3) something or bacon bits 1 Ounce lowfat cheddar cheese -- grated 1/4 Pint skim milk -- (5 fl oz) 1 egg Seasoning Whoever it was who suggested making scones/biscuits using cottage cheese instead of margarine gave me an idea. This wasn't altogether successful, but it was okay. Rub the cottage cheese into the flour as though it were margarine, until the mixture resembles fine breadcrumbs. Use the water to mix in the usual sort of way, as though it were pastry. Allow to rest in the fridge for 30 minutes before rolling out to line an 8" flan dish. Bake blind for 15 minutes at Mark 4 (180 C, 350 F). Meanwhile slice vegetables and beat egg and seasoning into milk. Line the pastry with the vegetables and cover with the custard. You could add some grated low-fat cheese, too. Continue to bake for 30-40 minutes, until the custard is set. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quiche #3 Recipe By :Sue Winship Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: tuna or pineapple or onions or broccoli or spinach or corn -- etc (whatever takes your fancy) 1 Cup nonfat swiss cheese -- or lowfat,any flavor (optional) Custard: 1/4 Pint milk -- (50 ml) 2 eggs or 1 egg &1 egg white 1 Tablespoon flour -- (30 ml) (ordinary white/ww flour, corn flour, potato flour, etc) 1 Pinch mixed herbs black pepper to taste 1) Heat oven to 180 C (350 F). Spray a quiche dish with non-stick baking spray. 2) Place fillings in dish & sprinkle cheese over. 3) Place custard ingredients in bowl (in order they are given above) & beat well to get rid of any lumps. 4) Pour custard mixture over fillings & bake in oven until set (approx 35 mins) I normally cook mine in the microwave (50 to 70 % power for approx 15 mins) until custard is set - if necessary I brown it off in the oven for approx 5 mins. The above quantities are enough for a standard size quiche dish (approx 25 cm in diameter). I normally double the ingredients and put into a rectangular casserole dish. [Sue] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quiche #4 (Lowfat And Crustless) Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- salsa assorted lowfat cheeses green peppers -- chopped onions -- chopped mushrooms -- chopped leftover cooked chicken -- chopped or shrimp or..... pepper garlic For a lowfat quiche, make it without a crust & use lo-fat cheese This is one of my favorites. [Sharen] Take a pie pan and spread salsa on the bottom cut/shred assorted cheeses into it (one or more & these can be lo-fat). Add veggies, chicken, etc. Bake in 350 degree oven about 30 minutes or until golden brown on top & it passes the knife test (stick a knife into the center - if it comes out clean its done) let stand 5 minutes cut into pie wedges & serve PS: you don't need to put in the salsa (I like the spice) you can just use chili's like anaheims or the canned ones to make a chili relleno type quiche PPS: these are also good cooked in a rectangular/square pan & cut into squares & served hot or cold as appetizers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quiche-crustless Recipe By :Sue Winship Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T flour quiche recipe I make a crustless quiche - much quicker, easier & lower fat. What this means in practice is that, instead of making pastry for the quiche, add a tablespoon of flour to your egg & milk custard mixture, beat well to remove lumps and pour this over the fillings which are placed in the dish (give the dish a spray of non-stick baking spray). Cook as normal. During baking, the flour sinks to the bottom of the custard to form a mock crust. I have made this using ordinary white & wholwheat flour, as well as corn & potato flour. [Sue] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Barbecued Chicken Recipe By :Cooking Under Pressure,Lorna Sass (Pat Gold) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil -- (to 3) 3 pounds skinless chicken thighs -- or drumsticks, skinned 2 cups barbecue sauce 5 1/2 cups onion -- coarsely chopped 1 large green pepper -- seeded and diced (optional) Serves 4 to 6 Try this recipe with your favorite barbecue sauce. Browning the chicken contributes to the barbecued taste, but the dish is still very tasty if you don't want to take the time. 9 minutes under HIGH pressure Heat 1 tablespoon oil in the cooker. Brown the chicken well on both sides in small batches, adding extra as needed. Set browned chicken on a platter. Pour off leftover oil if desired. Place the sauce, onions, and green peppr (if using) in the cooker. Stir well, taking care to scrape up any browned bits sticking to the bottom. Add the reserved browned chicken plus any juices that have collected on the platter, stirring so that the chicken is well coated with the sauce. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Place the chicken on individual plates or a serving platter and spoon the sauce on top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Brownies Recipe By :FF List: Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Quick & Simple Ideas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box brownie mix 1 cup nonfat yogurt -- plain or vanilla or 1/2 cup skim milk & 1/2 cup yogurt water -- if necessary (I buy the least expensive brand--often plain label that only costs 75 cents per box. Don't buy the low-fat kind. Fudgy brownie mix okay as long as it doesn't have a seperate packet of fudge, etc.) Mix (may add a drop of water if you think it is necessary, but generally not) and pour in a 8x8 baking dish that has been sprayed with non-stick agent (I frequently skip the spray). Bake at 350 for 25 to 35 minutes. Check for doneness by inserting a toothpick in the middle and pulling it out clean. I frequently double this recipe as follows 2 boxes inexpensive brownie mix 2 cups non-fat plain or vanilla yogurt scant 1/4 cup or less fat-free milk Mix, pour in a 9x13 glass baking dish. Bake 60 minutes. Cool slightly and serve with fat-free frozen yogurt. The fat-free yogurt replaces the oil, egg, and water that the box may call for. Yummmm. Our favorite non-fruit containing dessert. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Carrot Pickle Chips Recipe By :Weight Watchers, May 1996 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup cider vinegar 1 Tablespoon granulated sugar 1 garlic clove -- halved 1/2 Teaspoon salt 1/2 Teaspoon mustard seed 1 bay leaf 4 Medium carrots -- pared and sliced -- 1/8 inch thick In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt, mustard seeds and bay leaf; bring to a boil. Stir in sliced carrots, cover and return to a boil. Reduce heat to low; simmer until carrots are softened, but still crisp, 8 - 10 minutes. Rinse carrots in colander under cold running water; remove bay leaf and serve. Serving: generous 1/2 cup provides: 64 calories, 0 grams fat, 309 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chocolate Snack Cake Recipe By :from Butter-Busters Cookbook (susan@grizila.pillar.com) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Flour -- unbleached 1 C Sugar 1/2 C Cocoa 1 C Cornstarch 1/2 Tsp Baking Soda 1/2 Tsp Salt 4 Egg Whites 1/2 C Water 1/2 C Corn Syrup -- Light 1 jar Fatfree Fudge Sauce -- Braum's is fatfree I tried this cake recipe last night and it turned out very good. It's denser than most cake, and kind of chewy but the chocolate flavor is quite good without a funny aftertaste. If you're used to chocolate cake made with baking chocolate this may not be as good. But if you're like me and have always made chocolate cake with cocoa, you'll be pleasantly surprised. This cake is very easy to make. I didn't have any corn syrup so ended up substituting whatever my regular cookbook said for it. It still turned out good. AND it's only 1% fat! Hope you enjoy it!! Spray a 9" baking pan with nonfat cooking spray. In a large bowl combine all dry ingredients. In a medium bowl, using a fork or wire whisk, mix egg whites, water, and corn syrup. Add to flour mix, stir till smooth. Pour into prepared pan. Bake at 350 deg F for 35 min or until toothpick inserted in center comes out clean. Cool on wire rack. Spread Braum's topping on top (you won't need the whole jar). Makes 16 servings. Per serving: Fat: 0.09 gr Calories: 83 Cholesterol: 0 mg Carbohydrate: 13 g Protein: 2.3 g Sodium: 83 mg (using lite salt) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chopped Barbecue Recipe By :COOKING MONDAY TO FRIDAY,SHOW #MF6714 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons barbecue sauce (prepared or homemade) 1/4 cup beef broth 2 tablespoons brown sugar 2 tablespoons brown mustard 1/2 teaspoon ground cinnamon 1/2 cup tomato puree 2 cups cooked pork -- lean, shredded Salt and Tabasco sauce 4 hamburger buns Combine barbecue sauce, beef broth, brown sugar, mustard, cinnamon and tomato puree and add shredded pork or ham. Slowly, over very low heat simmer for 10 to 15 minutes, uncovered until meat is warmed through and sauce has thickened but is still of spoonable consistency. Season to taste with salt and Tabasco sauce and spoon over buns. Serve with salad. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Cobbler Recipe By :Butter Busters Cookbook, Pam Mycoskie, pg 440 (R. Dwork) Serving Size : 9 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 1 cup Sugar -- OR 6 packages Sweet 'n Low(r) sweetener 1 teaspoon Baking Powder 3/4 cup Evaporated Skim Milk 1/4 teaspoon Salt -- optional 1 package Butter Buds(r) -- not diluted 21 ounces Apple Pie Filling -- *NOTE 2 teaspoons Sugar -- mixed WITH 1 teaspoon Ground Cinnamon -- OR 1 pkg Sweet 'N -- Low + 1 t cinnamon *NOTE: your choice of filling, lemon is excellent also. This time I used cherry. Use regular or "lite", if using lite add 1 pkg Sweet 'n Low + 1 ts almond extract Pour pie filling into a square casserole dish that has been sprayed with a nonfat cooking spray. Mix together flour, sugar, baking powder, salt and skim milk. Sprinkle Butter Buds on top of fruit. Pour batter mix on top of the fruit. Sprinkle cinnamon-sugar mixtur on top of the batter. Bake at 350 deg F 35 - 40 min or until golden brown. Serve warm with nonfat frozen yoururt or Dream Whip. I have eaten this 2 times using apple filling and lemon filling. It was excellent. - Reggie Entered into MasterCook II and tested for you by Reggie Dwork According to book: With sugar: Cal 204 Fat 0.3 g Carbs 48 g Dietary Fiber 0.4 g Protein 3 g Sodium 164 mg CFF 1% Using Sweet 'N Low: Cal 138 Carbs 30 g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Corn Soup Recipe By :(S_SILVERMAN) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Creamed Corn 1 1/2 C skim Milk -- or skim 1 1/4 C Frozen Corn 1/2 Tsp Chervil -- optional 1 Dash Tabasco Sauce 1 Tomato -- or sm amt tomato -- sauce based on Deliciously Simple 186 Put frozen corn in food processor and chop up a bit (but not puree). Mix everything and heat 10 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Fluffy Chocolate Frosting Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Dream Whip 1/2 c cold skim milk 1/2 tsp vanilla 1 sugar-free chocolate pudding mix -- (2 oz. pkg) Blend together skim milk, vanilla and Dream Whip mix. Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more skim milk if too thick. Use as a frosing on low-fat cupcakes using 1 Tbsp frosting per cup cake. This can also be used to frost cakes or brownies. Variation: Blend in 1/2 tsp pepperment extract and 1/2 c lite fudge topping for a special mint frosting. Note: Even though Dream Whip can legally be listed as 0 fat grams per serving (1 Tbsp), it actually contains 0.49 grams per 12 Tbsp. Therfore one whole package equal 11 fat grams. Yields: 2 1/2 cups (40 Tbsp) serving: 1 Tbsp - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Pickled Green Beans Recipe By :Cooking Light Serving Size : 8 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds green beans -- fresh 2 cups water 2 cups cider vinegar 2 tablespoons sugar 4 teaspoons dill seed -- crushed 2 teaspoons dry mustard 1 teaspoon pepper 1/4 teaspoon crushed red pepper 1/2 teaspoon salt 2 cloves garlic -- crushed Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain again. Place beans in a large, shallow, nonmetal dish; set aside. Combine 2 cups water and remaining ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally. Store in refrigerator up to 1 week, stirring occasionally. Yield: 8 1-cup servings Cal 61 (6% from fat) / Prot 2.4g / Fat 0.4g (Sat 0g, Mono .1g, Poly .1g) / Carb 15.5g / Fiber 2.6g / Chol 0mg / Iron 1.8mg / Sodium 154mg / Calcium 65mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Pickled Peppers Recipe By :DEBORAH MADISON,PRODIGY GUEST CHEFS (Soleiana Grimaldi) Serving Size : 6 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Water 1 c White wine vinegar 2 tb Kosher salt 1 lg Red pepper 1 lg Yellow pepper 1 lg Green bell pepper 1 Clove garlic 1 celery -- Leafy inner rib 1 Sprig fresh basil -- or oregano Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 1. Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce heat and simmer covered until salt is completely dissolved, about 3 minutes. 2. Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlic with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig into hot clean 1 quart canning jar. 3. Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides of jar to release air bubbles. Add more vinegar mixture if needed. Seal jar with new canning lid. Store in cool dark place or in refrigerator at least 1 week before serving. Flavor improves with longer storage. (Note: table salt can be used, but it may make brine cloudy) Nutrition Information per Piece: 8 calories 0 g protein 2 g carbohydrates 0 g fat 101 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Rising Pizza Dough/pizza Primavera Recipe By :Cooking School (Nanci Borg) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- (1 3/4 to 2) 1 package active yeast -- instant 1 teaspoon salt 1/2 teaspoon sugar 2/3 cup warm water 1 teaspoon olive oil -- optional Toppings: 1 cup nonfat mozzarella cheese -- or combo with reduced fat cheese 1 cup pizza sauce fresh chopped basil 4 cups fresh veggies -- i.e., thinly sliced tomatoes, zucchini, (4 to 5) muschrooms -- onion, grean, red and yellow peppers, artichokes (not canned in oil) or any veggie you prefer IMPORTANT: The secret to using fat-free cheese on pizza is to make your crust, sprinkle on your cheese, then pour on your sauce, and toppings. Make sure the fat-free cheese is covered by the other ingredients. This should give you the flavor without it becoming a melted glue. In a large mixing bowl, stir together flour, yeast, salt and sugar. Combine water and oil. Heat to 125 - 130 degrees. With a wooden spoon, gradually stir water mixture into flour mixture. Stir well. Gradually add enough of remaining flour to make a firm, soft, dough. Turn onto lighly floured surface. Kneed 8-10 minutes or until smooth. Cover with plastic and let set for 10 minutes. Roll out dough. Preheat oven to 500 (yes 500) degrees F. Dust pizza pan with cornmeal. Place dough into pan. Top with the "topping ingredients". Top pizza with the fat-free cheese, Cover with sauce, basil and veggies Bake for 10 to 14 minutes or until the crust is crisp and brown. Yields 8 slices This pizza was great! It was not soggy and it was quick. Mary [class teacher] said the secret is in covering the ff cheese, slicing the veggies thin, and baking it at a high temp.[Nanci] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Southwest Skillet Dinner Recipe By :Healthy Heart Handbook,Neal Pinckney(K. Schuller) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 green pepper -- chopped 2 cloves garlic -- minced 2 tablespoons chili powder 1/2 teaspoon salt 1/2 teaspoon cumin 4 tablespoons water or red or white wine 14 1/2 ounces canned tomatoes 16 ounces canned kidney beans -- rinsed and drained 1 1/2 cups frozen corn 8 ounces elbow macaroni -- whole wheat, cooked or other pasta hot sauce -- to taste Saute onion, green pepper, garlic, chili powder, salt and cumin in water or any red or white wine until vegetables are tender. Stir in tomatoes, breaking with spoon. Add kidney beans and corn; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Toss with pasta. 1/4 of recipe= 390 cal, 2.6g fat, 82g carb, 18g pro, 4.6g fiber, 5.6 cal from fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Stuffing Loaf Recipe By :Butter Busters - The Cookbook,Pam Mycoskie(Reggie Dwork) Serving Size : 12 Preparation Time :1:45 Categories : Breads Burgers & Loaves (Vegetarian) Chicken Eat-Lf Mailing List Grains & Cereals Main Dishes Side Dishes Stuffing Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Onion -- chopped 1 cup Celery -- chopped 3 tablespoons Butter Buds(r) -- liquid, or 3T chicken or vegetable broth 2 teaspoons Poultry Seasoning -- or 3 t 2 teaspoons Sage -- or 3 t 1 teaspoon Oregano -- crushed 2 slices whole wheat bread -- cubed 8 ounces corn kernels -- rinse & drain 1 cup Cornmeal 1 cup Flour -- All-Purpose 1 teaspoon Sugar -- or 2 tsp or subst. 1/4 teaspoon Baking Powder 1/2 teaspoon salt -- lite, optional 1 cup skim milk 1/2 cup Butter Buds(r) -- liquid 3 Egg Beaters(r) 99% egg substitute -- or subst. Heat oven to 350 deg. F. Spray a 9 x 5" loaf pan with a nonstick cooking spray. Cool onion and celery in 3 T liquid Butter Buds or chicken broth until tender, about 5 min. Stir in spices and mix well. Remove from heat. Add bread cubes and corn, mixing well. Combine dry ingredients. Add combined milk, liquid Butter Buds, and Egg Beaters, mixing just until moistened. Add veggie mixture. Spread evenly into the prepared pan. Bake 45 - 50 min. or until toothpick inserted in center comes out clean. Cool in pan 15 min. Remove and cut into 3/4" slices. Serve warm. - - - - - - - - - - - - - - - - - - - NOTES : Cal 150 Fat 0.7 g Carbs 25 g Protein 6.4 g Sodium 216 mg Dietary Fiber 1.8 g CFF 4.9% ------------------------------ Topic No. 5 * Exported from MasterCook * Quinoa Lunch Salad Recipe By :Jan Gordon (Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Quinoa -- cooked in 2 C water 28 Oz Red Kidney Beans, Canned -- rinsed and drained 1 Can Hearts Of Palm -- sliced 1/2 Onion -- chopped 2 Garlic Cloves -- minced 1 C Broccoli Flowerets -- steamed Rice Vinegar -- to taste This made a great lunch for several days. Serve cold Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 148.2 Fat 1.3 g Carb 28.1 g Dietary Fiber 6.8 g Protein 7.2 g Sodium 306 mg CFF 7.9% * Exported from MasterCook * Quinoa Pudding Recipe By :FF List: Jan Gordon (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- rinse: 1 Cup quinoa simmer in: 2 Cups Water -- For Abt 20 Min Or until all water is absorbed. Add: 3 Cups apple juice 1/2 Cup Dates -- Dried, Packed 1 Cup dried apples -- chop, or sub any dried fruit 1/2 Cup dried apricots -- chop, or 1 - 2 fresh peaches or nectarines, chop 1 Teaspoon cinnamon -- (1 to 2) Bring to a simmer, cook and stir for about 10 minutes. Chill. Experiment with other flavors of juice and other dried/fresh fruits. I made this up, it makes a lot, you could halve the recipe if it is too much for your family. It is a delicious sweet way to add alternative grains to your diet. >From: jrg14@cornell.edu (Jan Gordon) >From FF mailing list - - - - - - - - - - - - - - - - - - - NOTES : Cal 268.1 Fat 2g Carb 61.6g Fiber 4.2g Protein 4.7g Sodium 26mg CFF 6.2%