* Exported from MasterCook * Shrimp And Pasta Stirfry Recipe By :(Katherine Rodman) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb medium shrimp -- unpeeled 1/4 cup nonfat mayonnaise -- (ie, Miracle Whip) 1/4 cup chicken broth 1 teaspoon lemon rind -- grated 1 tablespoon fresh lemon juice vegetable cooking spray 1 teaspoon ground ginger 1 clove garlic -- minced 1 cup fresh asparagus -- sliced diag 2 cups pasta -- penne, cooked 1/4 teaspoon lemon pepper Peel and devein shrimp; set aside. Combine mayonnaise and next 3 ingredients in a bowl; stir well with a wire whisk, and set aside. Coat a wok or nonstick skillet with cooking spray; place over medium high heat. Add shrimp and asparagus and cook for 1 minute. Add garlic and ginger and stir fry 3 minutes or until shrimp is done. Add mayonnaise mixture and pasta, cook until thoroughly heated. Sprinkle with lemon pepper. Cal: 323 cal. Carb: 46 g. Pro: 30 g. Fat: 2 g. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Bread Recipe By :Tracy Byrd (Barbara Schmidt) Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Breads Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- peeled and deveined 1/2 cup chicken stock 1 medium onion -- chopped 1 French bread loaf 1 cup cheddar cheese -- shredded cajun seasoning -- to taste 1 pinch paprika Preheat oven to 350F. Cut shrimp into small 1/2 inch pieces. Saute onions in chicken stock over medium heat for about 5 minutes, stir-fry shrimp in briefly. Cut French bread loaf in half, lengthwise. Take the top half and scrape out the center, so it looks like a boat. Spread the crumbs on a cookie sheet. Toast these crumbs and the hollow loaf until browned. Combine crumbs with a pinch of cajun seasoning and paprika sauteed shrimp and onions; mix thoroughly. Stuff mixture into hollowed half of loaf and spread cheese over the top. Bake for 3-5 minutes or until chees is melted. Serves 6. Calories 371.4, fat 10.0 grams, 24.6% fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Creole Recipe By :(Michelle Povoski) Serving Size : 6 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Fish & Seafood Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- minced 2 tablespoons margarine -- for sauteeing 1/2 cup green pepper -- chopped 1/4 cup celery -- diced 6 ounces tomato paste 2 cups water 1 whole bay leaf 1 teaspoon parsley 1 teaspoon salt 1/8 teaspoon cayenne 2 cups cooked shrimp -- (about 1 1/4 lbs) 3 cups hot cooked rice (I use more vegetables, omit the salt, and adjust the other seasonings to my taste) Saute onion in margarine (or PAM) until onion is tender. Stir in remaining ingredients except shrimp and rice. Cook over low heat, stirring occasionally about 30 minutes. Stir in shrimp; heat through. Serve over rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Creole #2 Recipe By :River Road III (Lou Parris ) Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Fish & Seafood Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon baked roux -- * see note 1 onion -- large, chopped 1/2 green bell pepper -- chopped 1/2 Cup celery -- sliced 5 Ounces tomatoes with green chilis -- Rotel --(1/2 of a 10 ounce can) 1 Can tomato sauce -- (8 oz.) 1 bay leaf 1/2 Cup water 1 Pound shrimp -- peeled, plus maybe -- 3 more 1/3 Cup green onions -- sliced 1/2 Teaspoon black pepper 1 Teaspoon lemon juice 1 Cup cooked brown rice Reconstitute roux with 1 Tbs. water. Saute onions, bell pepper and celery in liquid Butter Buds until tender crisp. Add roux, tomatoes, tomato sauce, bay leaf and water. Cook on medium heat until thickened, about 10 minutes. Add shrimp and green onions, cook until shrimp are done, about 7 minutes (DO NOT OVERCOOK). Season as needed with pepper and lemon. Serve over cooked rice. Note from recipe: "This is a new twist to an old standby since the amount of roux is so small. If you really like it "spicy," use the whole can of Rotel tomatoes. Source: River Road III, a Healthy Collection (modified) Page(s): 187 Date Published: 1994 *Baked roux: Lots of Louisiana recipes start with "First you make a roux. " The traditional roux is a mixture of about equal parts of oil and flour browned to a certain point. A baked roux can substitute nicely in some recipes. To bake a roux, preheat oven to 400 degrees. Put some (about 1/3 c.) of flour pie pan or cake pan which has been sprayed with PAM. Bake at 400 degrees stirring frequently until roux is caramel colored and just begins to have a burnt smell. Don't bake it any longer! Store roux in refrigerator . When recipe calls for roux add an equal measure of water to whatever amount of flour is called for in the recipe. - - - - - - - - - - - - - - - - - - - NOTES : Shrimp Creole is a very traditional Cajun dish often made with the ubiquitous Cajun roux. With a great deal of trepidation, I modified this recipe to use baked roux. It was the first time I made anything with the baked roux. * Worked great. * Exported from MasterCook * Shrimp Fandango Recipe By :Fast & Fabulous, WW (Cynthia May) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut oil 1/2 cup carrots -- julienned and steamed crisp 1/4 cup red bell pepper -- diced 1/2 cup scallion -- sliced dash hot sauce dash salt 1 garlic clove 1 cup rice -- cooked and hot 10 ounces large shrimp -- (uncooked) 1/4 cup dry vermouth 1/2 cup snow peas Heat oil in skillet; add peppers and garlic and saute until tender. Increase heat to high and add shrimp and cook until it turns pink. Add vermouth and cook until it is reduced. Add remaining ingredients (except rice) and cook until heated through, stirring constantly. Serve over rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Foo Young Recipe By :(Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked shrimp 1 cup chopped onion 1/4 cup waterchestnuts -- thinly sliced 4 whole dried mushrooms soaked in 1/2c water for 30 min. -- chopped 1 1/4 cups egg substitute -- or 5 egg equiv. 2 teaspoons soy sauce SAUCE: 1 tablespoon cornstarch 1 tablespoon soy sauce 3/4 cup chicken broth 1/4 teaspoon sugar or Heinz FF Gravy w/ soy sauce Stir all ingredients together, DO NOT BEAT. In non-stick pan lightly sprayed with Pam if necessary, drop mixture by spoonfuls into the pan. When brown on one side, turn and brown the other. Serve hot with sauce that was mixed and cooked over low heat until thickened. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Fruit Salad Recipe By :Shape Mag (Jenny Philpot) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 mango -- peeled, pitted and cubed 1 papaya -- peeled, seeded and cubed mixed salad greens -- one of which should be bitter like argula or escarole 1 lb shrimp -- shelled and cleaned 1/2 cup white wine 2 peppercorns -- (2 to 3) 4 cups water dressing: 1/3 cup cottage cheese 2 tsp fresh dill 5 tbls buttermilk 2 tsps lime juice -- or to taste (2 to -- 3) salt and pepper to taste [The cottage cheese one here tastes fine, though it turned out grainy and didn't look very good. maybe nonfat plain yogurt would work better] shell and clean the shrimp. bring the water, wine, and peppercorns to a boil in a large skillet or med. saucepan. Add shrimp and cook for 3-4 minutes. rinse with cold water, then chill. mix the ingredients for the dressing in a food processor or blender. combine the shrimp, dressing, and fruit in med. bowl, then chill for at least 30 munites. wash the greens and arrange on individual plates. serve chilled salad on beds of greens. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Packets With Tomatillo Puree Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small shrimp -- cooked and shelled 1 can waterchestnuts -- (6 oz.) drained and chopped 2 tablespoons fresh cilantro -- minced 6 egg roll wrappers -- each about 6 inches square 1 large egg white water Tomatillo Sauce: -- recipe in directions 24 large tomatillos 2 cups water 1/3 cup fresh cilantro -- chopped 6 green onions -- chopped 7 oz green chiles -- (1 large can) 4 oz green chiles -- (1 small can) 6 small ripe tomatoes, cored and cut into 1/2 inch cubes Mix shrimp, water chestnuts, and cilantro. For each packet, place 1/4 cup of the shrimp filling in the center of 1 egg roll wrapper. Brush edges of wrapper with egg white, then bring opposite corners together. Press edges of packet to seal. In a 5-6 quart pan, bring about 3 quarts water to boil. Add 2 of the shrimp packets at a time and cook on high heat, uncovered, just until wrapper is barely tender, about 3 mins. Using a slottet spatula or spoon, carefully lift out 1 packet at a time and place in a large bowl of ice water. When cool, lift out and drain well on paper towels. On each of 6 dinner plates, ladle about 1/6 of the tomatillo sauce; set 1 shrimp packet in sauce on a plate. (If made ahead, cover and chill up to 4 hours). Spoon about 1/6 of the remaining shrimp mixture and the diced tomatoes over each packet. Garnish with cilantro sprigs. Makes 6 servings TOMATILLO SAUCE Remove and discard hulls from 24 large tomatillos. Wash fruit. In a 2-3 quart pan, combine tomatillos and about 2 cups water; bring to boiling, then cover and simmer until tomatillos are tender to pierce, about 10 mins.; drain. In a blender, combine tomatillos, 1/3 cup chopped fresh cilantro, 6 green onions, ends trimmed and chopped, 1 large can (7 oz.) and 1 small can (4 oz.) diced green chiles, drained. Whirl until pureed. Add salt to taste. Let cool. If made ahead, cover and let chill up to 4 hours. If sauce is to thick to flow freely, thin with water. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Pasta Sauce Recipe By :Butter Busters Cookbook (Lee Wilson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb. shrimp -- cooked, peeled and deveined 1 clove garlic -- crushed 2 tablespoons nonfat chicken broth 14 1/2 ounces stewed tomatoes 1/2 cup evaporated skim milk 2 tbsp. flour 1/4 cup chopped green onions 1/4 teaspoon ground red pepper -- (optional) 1/4 cup nonfat parmesan cheese Cut up shrimp into bite size pieces and saute with garlic in chicken broth. Add stewed tomatoes, stir and simmer for five minute. Add skim milk, flour, and green onions. Stir. If you use the red pepper, stir it in now. Sprinkle in parmesan cheese. Cook on low until all ingredients are blended. Do not boil. Serve over pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Risotto With Portobello Mushrooms Recipe By :Killer Pancakes,Diane Mott Davidson(K.L.Rodman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry sherry 1 1/2 cups chopped portobello mushrooms 4 cups vegetable broth -- (to 4 1/2) * 1 cup water 1 tsp Old Bay Seasoning 3/4 lb shrimp 1 tablespoon olive oil 1/2 cup chopped onion 1 garlic clove -- minced 1 1/4 cups arborio rice -- or short grain rice 1 teaspoon fresh thyme -- finely chopped 4 cups broccoli florets Pour the sherry over the chopped mushrooms, stir, and set aside to marinate while you prepare the risotto. In a large saucepan, bring 1 cup of the vegetable stock, the water and the old bay seasonings to a boil. Add the shrimp and poach for 3 to 5 minutes or until just pink. Remove and shell; set aside. Heat 2 teaspoons of the olive oil in a heavy bottomed skillet. Add the onion and saute over medium heat for 2 to 5 minutes or until it is limp. Add the garlic and rice. Cook and stir for 1 minutes or until the rice just begins to change color. contiuning to stir over medium-low heat, add the remaining stock 2/3 cup at a time, stirring until the liquid is absorbed. Continue the process until the rice is tender and the mixture is creamy (this can take up to 30 minutes). Heat the other teaspoon of olive oil in a small saucepan and briefly saute the marinated mushroom pieces over medium high heat until they release their juices. Remove from the heat. Steam the brocolli for 5 to 6 minutes or until it is bright green and tender. Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto and stir over medium low heat until heated through. Place the broccoli around the edge of a large platter. Fill the center with the risotto. Serves 4 to 6 * She called for chicken stock in her risotto. I have found through making many risottos that I prefer using a good quality vegetable broth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Salad Recipe By :Kristina Ek Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head iceberg lettuce 2 small paprika -- (pimientos or bells) 1 small cucumber 300 grams shrimp -- shelled Dressing: 2 dl lowfat yogurt 2 tablespoons light mayonnaise 1/2 teaspoon curry powder 1/2 dl dill -- chopped possibly a little salt 4 servings (Translated from Swedish) 1. Rince the vegetables. Shred the lettuce, seed and shred the paprika, shred the cucumber. 2. Put in layers on plates or in a larger bowl vegetables and shrimps. 3. Mix together the ingredients for the sauce. Season with salt if necessary. Serv the sauce with the salad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Skimpy Recipe By :LF Good Food Ckbk, Martin Katah &Terri Katahn(Sandy Blais) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons tamari soy sauce -- or soy sauce 2 Tbsp lemon juice 2 Tbsp oil 2 garlic cloves -- finely chopped Bay seasonings -- or seasonings of your choice, to taste 1 1/2 pounds shrimp -- deveined, uncooked, and shelled Makes 4 servings Combine all ingredients, except shrimp, in a bowl and mix well. Add shrimp and marinate for an hour or so in the refrigerator, stirring occasionally. Broil in a shallow pan for about 4 minutes, turning pieces midway during cooking. I made this up Saturday for my husband and me with just a few changes: omitted the oil; substituted rice vinegar for lemon because that's what was in the fridge; broiled just 30 seconds or so on each side coz I used Lazy Woman's Shrimp, a/k/a pre-cooked, shelled, de-veined, with tails on. Served it over brown rice pilaf (using the Farmhouse brand quick brown rice; ain't no WAY I'm gonna wait 45 minutes most nights for brown rice) that had mushrooms and a good Walla Walla sweet onion sliced into it and it was yummers. [annaread@teleport.com] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Wonton Appetizers Recipe By :(jeunesse voges) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 won-ton wrappers 1 tablespoon butter -- or diet margarine 24 large shrimp -- peeled and deveined 1/3 cup nonfat mayonnaise (or substitute half of it with yoghurt) 2 teaspoons soy sauce 3/4 teaspoon fresh ginger -- grated 1/2 teaspoon sesame oil 1/4 hot sauce 1 pinch sugar watercress salt preheat oven to 375 F. arrange wonton wrappers on cookie sheet.Brush both sides lightly with melted butter. (you could use cookingspray).Cut each wrapper diagonally into 4 triangles. Bake 3 min. Turn wrappers over and bake 3-4 min more until golden. Cool on wirerack.(can be made ahead and will keep 2 days) Heat large saucepot of water and 1/2 teaspoon salt over medium heat. Add shrimps,cook until opaque,2 min. Drain,rinse under cold water.Cut shrimps in half lengthwise. Cover and refrigerate. Combine mayonnaise,soy sauce,ginger,sesame oil,pepper sauce and sugar in small bowl.Spoon 1/2 teaspoon sauce onto each wonton triangle.Top each with one half shrimp and a watercress leaf.Makes 4 dozen appetizers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp, Asparagus And Snowpeas Pizza/pasta Topping Recipe By :dfw@bellcore.com (Doris Woods) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Asparagus -- cut in 2" pieces 2 Shallots -- finely chopped 1/2 tb oregano 2 cloves garlic -- finely chopped (2 to 3) 1 pound snow peas -- w/ pods intact (Make sure the pods are full. You can use the flat pea pods as in stir fry but I prefer the full peas) 1 Tb lemon juice 1/2 cup nonfat chicken broth Feta or goat cheese for Pizza Fresh Grated parmesean for Pasta -- small amt olive oil -- or Olive oil Pam 1/2 lb large Shrimp -- (15-20 count) Either lowfat-pizza crust -- pocketless pita bread or Pasta For Pizza version preheat oven to 450 degrees. In a skillet sautee the shallots and garlic until tender not brown.Add oregano, Asparagus and Snowpeas and sautee until bright green. Add lemon juice and stock and cook until veggies are a little tender.Add cleaned shrimp and futher cook until shrimp is pink and liquid has reduced completely. At this point if your using it for Pasta, mix it well with the the pasta and add the Parmesean. If you are using it for pizza take the pizza crust brush lightly with olive oil or olive oil spray like pam. Spread the mixture on the crust. I kind of make a design with the asparagus and the Shrimp. Dot the pizza with the Feta or Goat cheese. Bake in oven for 15 min until pizza crust is cooked and cheese has lightly browned. *If using a pocketless pita, spray the pitas with olive oil Pam and slip under the broiler for a couple of minutes. Then when topping is on put it in the broiler and broil until cheese is browned - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp-stuffed Potatoes Recipe By :Nicole Farmer Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Potatoes Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lg Potatoes 10 Oz Low Sodium Chicken Broth 1/2 C Spinach -- steamed or broccoli or any greens 12 Med Shrimp -- cleaned & chopped 6 Mushrooms -- chopped 1/2 Hot Peppers -- chopped 1/4 C Scallion -- chopped 1 clove Garlic -- crushed 1 med Onion -- chopped 4 tbsp Parmesan Cheese -- optional Black Pepper Paprika Bread Crumbs Peel one of the potatoes and chop into small cubes. Boil in the chicken broth until tender. Drain potatoes (reserving broth), crush and set aside. Bake the other two potatoes whole in the microwave or oven. Slice in half lengthways and scoop out and crush the flesh leaving the skins intact (you know the way). Mix this with the potato that was boiled in the broth. Keep warm. Reheat the broth in a medium saucepan and when boiling, add the onion, scallion, garlic and hot pepper. Reduce heat. When the mixture becomes fragrant, add the shrimp, mushrooms and parsley. Season with black pepper and paprika. Saute until the shrimp turns pink and the liquid is almost gone. Remove from heat and immediately mix with the crushed potato, incorporating the parmesan cheese. Refill the potato skins, top with bread crumbs and bake at 350 degrees for 30 minutes. Serve with a salad. (Serves 2) - - - - - - - - - - - - - - - - - - - NOTES : Cal 312.4 Fat 4.9 g Sat Fat 2.3 g Mono Fat 1.1 g Poly Fat 0.9 g Cholesterol 126 mg Carb 40.8 g Dietary Fiber 5.2 g Protein 32 g Sodium 896 mg CFF 13.1% * Exported from MasterCook * Sicilian Sweet And Sour Pumpkin Squash Recipe By :DEANNE's recipe files (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pumpkin -- or butternut squash 6 tablespoons Sugar Salt and pepper 2/3 cup Red wine vinegar 1 1/2 cups Vegetable stock 1/2 cup Fresh mint -- chopped 2 Onions -- thinly sliced Preheat the oven to 375 degrees. Cut the pumpkin in half and remove the seeds. Place the pumpkin cut side down on a baking sheet. Bake about 45 minutes or until tender but not mush. The pumpkin flesh should be firm enough to cut into 1/2-inch cubes or slices. Sprinkle with salt and pepper. Bring 1 cup of the stock to a boil in a saucepan and cook the onions in it, uncovered, over moderate heat until tender. When most of the liquid has evaporated, sprinkle the onions with sugar and cook until the onions begin to caramelize. Add the vinegar and the remaining stock and continue to cook until deep golden brown but not burned. Add water if the mixture seems dry; the onions should end up in a sweet and sour syrup. Toss the pumpkin cubes with the onions mixture and stir well to coat. Sprinkle with coarsely chopped mint. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Silken Tofu Whipped Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Holidays & Gifts Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/2 ounces firm tofu Firm tofu, reg. or low fat 2 sugar -- (to 4T) or Equal 2 tb Lemon juice 1/4 ts Vanilla extract 1/8 ts Salt 1/8 ts Almond extract Soymilk as needed Place all ingredients in a blender or food processor and process until very smooth. Add more soymilk a teaspoon at a time if the mixture is too thick; blend well. Place in a covered container; refrigerate until chilled. Makes 1 3/4 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Chicken Recipe By :Harold Day Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- boneless skinless chicken breast halves Hidden Valley Ranch Dressing Mix To make a simple Chicken dish - take the boneless chicken breasts and roll or coat them in the Hidden Valley Ranch Dressing Mix (The dry powder not the dressing) Broil for 12 mins per side at about 350 deg. Add a side dishes and you have a simple quick nutritious meal - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Squash Recipe Recipe By :Sharon Badian Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- any winter squash -- cut into 1/2" rings 1 teaspoon olive oil 1 tablespoon dark brown sugar Cut 1 large acorn squash crosswise into 1/2" thick rings and remove the seeds. Brush with 1 tsp olive oil and sprinkle with 1 tbl dark brown sugar and salt and pepper to taste. Roast at 450 degrees F for 15 minutes, or until tender. Serves 3 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Veggie Marinade Recipe By :Peter Brauer Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Grilled, Smoked, Bbq Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- juice of 1 orange juice of 1 lemon 2 cloves garlic -- crushed 1 tsp dried tarragon -- (approx) crushed. This was pretty good w/thick zucchini slices, some eggplant slices (I soak in cold water first), shiitake mushrooms, a portabella, and some different color peppers. Marinate for a few hours then grill. I poured the marinade onto the mushroom bottoms as they grilled so they got lots of garlic on them :-) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Siroin Over Noodles Recipe By :Quick and Healthy Cooking (Will Grant) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb ground sirloin -- or round 1 sm onion -- thinly sliced 1 stalk celery -- diced 1/2 green bell pepper -- cut into thick strips 1 clove garlic -- minced 2 cans nonfat beef broth -- (10.25 oz each) 1 cup canned tomatoes -- chopped 2 t Worcestershire sauce 8 oz broad egg noodles 3/4 c peas Cook beef, onions, celery, peppers and garlic in a non-stick skillet over medium-high heat until beef is crumbly and vegetables are tender. Stir in broth, tomatoes, and Worcestershire sauce. bring to a boil. Gradually add noodles, stirring; return to a simmer. Cover and cook over low heat, stirring often, for 10 minutes. Stir in peas and cook until noodles are tender and liquid is almost absorbed, 5 to 10 minutes. Makes 4 servings, about 347 calories each, 5.2 g fat (13% of calories). Production notes: I used a can of no-sodium stewed tomatoes, a can of (drained) peas, and extra-lean ground beef in mine and it turned out fine. I liked the fact that it didn't have too much meat and it was relatively simple to make. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet Spaghetti (Chicken) Recipe By :Meals In Minutes (Anita Matejka) Serving Size : 4 Preparation Time :0:10 Categories : Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound spaghetti -- thin 1/2 teaspoon olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chooped 1 clove garlic -- minced 1/2 pound skinless boneless chicken breast -- ground and cooked 14 1/2 ounces canned tomatoes -- crushed 1 tablespoon basil 1 teaspoon oregano 1 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon red pepper flakes 2 tablespoons fat-free parmesan cheese Cook spaghetti according to package directions; drain. In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic, and chicken. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Cook 2 minutes longer. Add spaghetti and toss to coat well. Sprinkle with parmesan cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skinny Soup Recipe By :(Atmcdaniel) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage 1 head cauliflower 2 bunches broccoli 2 carrots 2 stalks celery 1 lg can tomatoes -- diced 1 lg can tomatoe sauce 1 small jar chicken bouillon Cut in small bite size pieces. Place in BIG pot and cover with water. Cook till all is tender checking to see if water needs to be added to cover. You can season with what spices you prefer. I use Tony Chachere's Cajun Seas. Taste before salting..boullion ususlly is sufficient for salt. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slimmer Slaw Recipe By :The Art of Low-Calorie Cooking (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Sour Cream 1 tablespoon sour cream 1/4 C Buttermilk 1 Tbsp Cider Vinegar 1 Tsp Worcestershire Sauce 2 Dashes Hot Sauce -- to 4 dashes 1 1/4 Tsp Sugar 1 Tsp Celery Seed 1/2 Tsp Salt 1/2 tsp Black Pepper 1 lb Cabbage -- outer leaves removed 1/4 C Red Onion -- chopped 2 tablespoons red onion -- chopped 1 cup Parsley -- chopped 2 tbsp Fresh Basil -- chopped, optional In a sm bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt and pepper. Quarter the cabbage; cut out the core. Using a mandoline or sharp knife, slice the cabbage lengthwise into 1/4" wide shreds. In a lg bowl, toss cabbage with red onion, parsley and dressing. (May be made up to 1 hr before serving and refrigerated) Add the basil, if desired, at the last minute. Typed for you by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slit Pea-barley Vegetable Soup Recipe By :Eat to Your Health, Shirley Venden (Don Stowe) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 qt water 2/3 cup split peas -- rinsed 13 cup barley 1 cup carrots -- sliced 1 1/2 cups onions -- coarsley chopped 3/4 cups celery -- diced 1 can corn -- or frozen corn 1 1/2 cups potatoes -- diced 1 tsp onion powder 1/2 tsp garlic powder 1 tsp salt 1/2 tsp pepper 1. Add 1 qt. of water to the Crockpot. 2. Add 2/3 cup rinsed split peas, 1/3 cup Barley and 1 cup sliced carrots (if instant barley, add to step 6). 3. Cover and cook on high for about two hours. 4. Add 1 more qt. of water, 1 1/2 cups coarsely chopped onions, 3/4 cups diced celery, 1 can of corn(or frozen corn) and 1 1/2-2 cups diced potatoes. 5. Cover and simmer on high until vegetables are almost done (~2 hours). 6. Season: 1 teas. onion powder, 1/2 teas. garlic powder, 1 teas salt and 1/2 teas. pepper (or to taste). Simmer 1/2 hour more. These directions are for a Crock pot but you could cook this soup on the top of the stove. .. This is an excellent soup but I like my "any vegetable soup" (posted earlier) better because it is quicker to prepare. [Don ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sloppy Joes Recipe By :Cmon America-Lets Eat,Susan Powters(Lors1.aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Spreads & Sandwiches Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large red onion -- chopped 1 large red bell pepper -- chopped 2 cloves garlic -- minced 1 1/2 pounds ground turkey -- white meat only 1 bottle chili sauce -- (12 oz) 2 tbsp Worcestershire sauce 1/2 tsp Tabasco sauce 2 tbsp rice vinegar In a nonstick pan, cook onion, pepper and garlic over medium heat for 5 minutes. Set aside in a bowl. Put turkey in a pan, crumble into chinks, and cook until no longer pink. Return vegetables to pan, add remaining ingredients except vinegar, and simmer for 10 minutes. Add vinegar and serve over split rolls. Serving size 7 1/2 oz, Servings per recipe 6, Calories 196 Total Fat 1.74, Saturated Fat 2.93 grams. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sloppy Joes With Tvp Recipe By :Vegetarian Times,Feb'92(Sheri and James Slattery) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Side Dishes Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cloves Garlic -- minced 1 Onion -- chopped 1 Green Bell Pepper -- chopped 2 C Tvp -- granules, mixed with 1 3/4 C Hot Water 12 Oz Tomato Paste 1 Tsp Oregano 1/4 C Catsup 1/4 tsp Cayenne Pepper 1 tsp Worcestershire Sauce -- vegetarian kind 1 tbsp Honey -- optional 1 tsp Salt -- to taste 8 large Hard Rolls -- or kaiser,split Shredded Lettuce (Reposted by Curtis Jackson): I think that a lot of times TVP is superfluous, but here's one place where it works well for us. I'd like to try this with "chunky" TVP as opposed to the flake stuff, but Midland hasn't followed through on their promise to send me a catalog (yet). Saute garlic, onion, pepper, and TVP in large skillet. In bowl, mix tomato paste with 1/2 C. water, oregano, catsup, cayenne, worcestershire sauce, and honey. Stir into skillet. Bring to a boil and add satl. Sauce should be thick but spreadable; add a little more water if needed. Toast rolls if desired. Spoon sauce on bottom half of roll, pile on lettuce, and top with remaining roll half. Makes 8 servings. From Vegetarian Times, February, 1992. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sloppy Joes With Tvp #2 Recipe By :(Tara McDermott) (reposted Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Side Dishes Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Med Green Bell Peppers -- sm to med size 2 Med Onions -- or 4 sm 1 1/2 C Boiling Water 2 1/2 C Tomato Sauce 1 1/2 C Tvp 2 Tbsp Mustard -- or more 2 Tsp Chili Powder 1/2 Tsp Salt 1 Tbsp Soy Sauce -- or so 1/2 Tsp Pepper 1 Tsp Sugar In a very large covered frying pan, saute onions and peppers in water. When mostly cooked, add remaining ingredients and stir well. Cook on medium for 20 minutes, covered, stirring occasionally. When done, serve over toast, english muffin or rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sloppy Joes With Tvp #3 Recipe By :FF List Vegetarian Times (Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C TVP 3/4 C Boiling water 1 Green bell pepper -- diced 1 Onion -- minced 1 Stalk celery -- minced 1 Carrot -- minced 1/3 Cup Water 2 Cans tomato sauce -- (8 oz each) 1 1/2 Tablespoons Red wine vinegar 1 Tb Molasses 2 Tb Chili powder 1 1/2 Ts Garlic powder 1/4 Ts Tabasco sauce Hamburger buns Combine TVP and boiling water and set aside. "Saute" bell pepper, onion, celery and carrot in 1/3 cup of water in a deep skillet or dutch oven until soft, about 5 to 7 minutes. Add TVP and remaining ingredients and cook over medium heat for 5 to 10 minutes until heated through. Serve on toasted hamburger buns. Posted by Thomas P Collins to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. From Vegetarian Times (modified): - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sloppy Joes With Tvp #4 Recipe By :(Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 Cup celery -- chopped 1 green pepper -- chopped 2 Cloves garlic -- crushed (2 to 4) 2 Tablespoons chili powder -- (2 to 3) 1 Tablespoon cumin -- (1 to 2) 1 Teaspoon cayenne -- (1 to 3) 1 1/2 Cups boiling water 2 1/2 Cups tomato sauce 1 Tablespoon prepared mustard 1 Tablespoon sugar 1 Tablespoon cider vinegar 1 1/2 Cups dry TVP 1 Can chili beans -- optional Saute onion, celery. Add garlic, peppers and spices and sautee for a few more minutes. Add everything else and simmer for 20 minutes at least (if not TVP is chewy). Server over buns. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Chili Salsa Recipe By :The Savory Way,Deborah Madison(Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Grilled, Smoked, Bbq Mexican & Southwestern Potatoes Salsas Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cn Chipotle chiles in adobo -- sauce 2 c Boiling water 2 tb Tomato paste 1 tb Strong red wine or balsamic -- vinegar or more to taste 2 tb Brown sugar Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups. Serves 8. Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0 grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0 milligrams cholesterol; 35.7 milligrams sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoky Grilled Sweet Onions Recipe By :Jack Jackson (Curtis Jackson) Serving Size : 1 Preparation Time :0:03 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Rave Reviews Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sweet onions (preferably Vidalia) -- small are better Butter Buds(r) -- liquid Liquid Smoke flavoring For each onion: 1. Cut two squares of aluminum foil large enough to wrap the onion with a little bit of airspace left on top. Lay the squares one on top of the other on the counter. 2. Peel the onion, cut each end off flat, and place the onion on one of its flat ends on the aluminum foil. Gently scoop out a shallow depression in the top of the onion, approximately 1/4 inch deep. This will allow you to pour ingredients in the top of the onion and have them slowly seep down into the layers of the onion. 3. Into each onion, pour a small amount of liquid butter substitute (the amount varies with the size of the onion; use 1 teaspoon for a small onion and scale up accordingly for larger onions). Regardless of the size of the onion, carefully add 1/8 teaspoon liquid smoke flavoring. 4. Fold the aluminum foil squares up around the onion and fold closed at the top. Grill over medium heat until onions are soft, about 30 minutes. Serve with any juices that may result from cooking. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve as an appetizer or side-dish. NOTES : (adapted by Curtis Jackson) Make these onions when you are already grilling something else; just set them on the side of the grill while you are grilling other things. Maui onions are passable for this dish, but Vidalias are highly preferred (I haven't tried Walla Wallas yet). * Exported from MasterCook * Smoky Sausage Lentil Soup Recipe By :Lighthearted Everyday Cking,A. Lindsay(Carole Walberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp olive oil 1 onion -- chopped 4 celery stalks -- sliced 6 oz smoked sausage -- coarsely chopped 4 cups nonfat chicken broth -- or vegetable stock 4 cups water 2 cups lentils -- (green) 1 strip orange rind -- (3 inches long) 1 tsp dried marjoram -- crumbled 1 tsp dried savory -- crumbled 3 carrots -- peeled and sliced 2 potatoes -- peeled and diced salt and pepper In large heavy saucepan, heat oil over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add celery and sausage; cook for 5 minutes, stirring occasionally. Add stock, water, lentils, orange rind, marjoram and savory; bring to boil. Reduce heat, cover partially and simmer for 30 minutes. Add carrots and potatoes; cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender. Discard orange rind. Season with salt and pepper to taste. Makes 6 main-course servings- about 1 1/4 cups each. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoky Tomato Catsup Recipe By :(Mardi Wetmore) Serving Size : 24 Preparation Time :0:00 Categories : Chile Pepper Dishes Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds tomato -- coarsely chopped (or -- 3 28 oz. cans, crushed) 1 large onion -- finely chopped 1 poblano chili -- finely chopped 2 jalapeno -- coarsely chopped 2 dried chipotle chilies -- or canned 1/2 cup cider vinegar 1 cup brown sugar -- packed 1 teaspoon celery seed 1 1/2 teaspoons mustard seed 1/4 teaspoon cayenne 1 teaspoon black pepper 1 1/2 teaspoons salt Here's a truly great recipe for catsup. I make the whole recipe and can it (makes about 6 half pints), keep a few and give the rest to friends. I have several friends who come to me every couple of months asking for more. NOTE: A Chipotle chilie is a smoked red jalapeno and they can be found in cans in the mexican section of most major grocery stores. I smoke my own. They are the key to this recipe so don't omit them! Combine all ingredients in a large nonreactive pot and bring to a boil over medium eat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft an sauce is reduced by 1/4. Puree in food processor. Strain through a sieve into a clean pot (for a chunkier catsup, don't strain). Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red. Store in refrigerator for up to 1 month. Freeze for longer storage or can. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoothie Recipe By :(Gina Rodriguez) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Banana 1 1/2 C Nonfat Yogurt -- vanilla flavored 3/4 C Frozen Peach Slices 1 Whole Frozen Strawberries -- container 1 Tbsp Orange Juice -- Frozen Concentrate Place all ingredients in blender, drop in ice to fill blender and blend. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smothered Red Peppers Paprikash (Lecho-russian Name) Recipe By :Please To The Table Russian Ckbk (Curtis Jackson) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil -- (used FF broth) 2 medium onions -- cut in half and thinly sliced 1 teaspoon paprika -- sweet Hungarian 6 large red peppers -- cored, seeded, and cut into medium-thick strips 3 canned tomatoes -- drained and finely (Italian plum ) chopped 2 teaspoons tomato paste 1/3 cup chicken broth -- or more if needed [used FF chicken broth] Salt and freshly ground black pepper -- to taste 1 1/2 tablespoons red wine vinegar 1/8 teaspoon sugar -- or more to taste [From _Please_To_The_Table_-_The_Russian_Cookbook_ by Anya von Bremzen and John Welchman] This is a Hungarian dish that is sold in cans throughout the Soviet Union, and that the Russians dearly love as their own -- unlike many other Eastern European conserves that are still consumed, but without special passion. I devised this recipe for those occasions when a Russian or Polish store is not within easy reach. It took me a few attempts to realize that these peppers could actually be eaten in a civilized fashion (as a relish or side dish for grilled meats) rather than plucked straight from the skillet. [Curtis] 1) Heat the oil in a large skillet over medium heat. Add the onions and saute' until softened but not colored, 5 to 7 minutes. Stir in the paprika and toss with the onions until they are deeply colored. 2) Add the peppers and continue to saute', stirring occasionally, for another 10 minutes. Do not allow the vegetables to brown. 3) Stir in the tomatoes, tomato paste, broth, and salt and pepper. Allow the mixture to boil, reduce the heat, cover, and simmer the peppers until very tender, about 30 to 35 minutes, adding more liquid, a little at a time, if it evaporates. 4) Off the heat, stir in the vinegar and sugar and allow the mixture to cool. 5) This can be served warm, at room temperature, or cold. Serves 4 [as a side dish] [Variation: Use roasted red peppers instead of fresh. You'll probably find this requires less cooking time, and requires more sugar to take the edge off the roasted red peppers and prevent them from dominating the dish - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snickerdoodles Recipe By :Cooking Light (Lavon) Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1/2 cup nonfat margarine -- Fleischman's spread 1 teaspoon vanilla 1/2 cup Egg Beaters(r) 99% egg substitute 2 3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons cinnamon Beat 1 1/2 cups sugar and margarine until light. Beat in vanilla and egg substitute. Stir in flour, cream of tartar, soda and salt. Chill dough approximately 1 - 2 hours. Combine 2 tbsp sugar and cinnamon. Shape dough into 48 - 1 inch balls. Roll in sugar/cinnamon mixture. Place balls on cookie sheets that have been sprayed with Pam. Bake at 400 for 8 to 10 minutes. Cool on wire racks. These cookies freeze well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soaking And Cooking Times For Beans Recipe By :Vegetarian Site (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption: Soak in water for at least 5 hours. Pour away the water. Boil briskly in fresh water for at least 10 minutes. Undercooked beans may be more toxic than raw beans." TABLE OF SOAKING AND COOKING TIMES for BEANS (Approximate) Adzuki, soak for 4 hours, cook 1hour Black Beans, soak for 4 hours, cook 1 to 1 1/2 hours Black-eyed Peas, cook 1 to 1 1/4 hours (No need to soak.) Lima Beans, soak for 4 hours, cook 1 to 1 1/2 hours Cannellini Beans, soak for 4 hours, cook 1 to 1 1/2 hours Chick-Peas, soak for 4 hours, cook for 2 1/2 to 3 hours Dals, cook for 30 minutes (No need to soak) Fava (Broad Beans), soak for 12 hours, cook 3 hours Ful Nabed (Broad Beans), soak for 12 hours, cook 3 hours Great Northern Beans, soak for 4 hours, cook 1 1/2 to 2 hours Brown Lentils, cook 30 to 45 minutes (No need to soak Lentils) Green Lentils, cook 40 to 50 minutes Red Lentils, cook 30 to 45 minutes Mung Beans, soak for 4 hours, cook 45 minutes to 1 hour Split Peas, cook 45 minutes to 1 hour (No need to soak.) Whole Peas, soak for 4 hours, cook 40 minutes Pigeon Peas, cook 30 minutes (No need to soak.) Pink, Calico, or Red Mexican Beans, soak 4 hours, cook 1 1/2 to 2 hours Pinto Beans, soak for 4 hours, cook 1 1/2 to 2 1/2 hours Red Kidney Beans, soak for 4 hours, cook 1 to 1 1/2 hours White Kidney Beans, (Cannellini), soak for 4 hours , cook 1 hour Small White (Navy) Beans, soak for 4 hours, cook 1 1/2 to 2 hours Soybeans, soak for 12 hours, cook 3 to 4 hours Cooking time for legumes is determined by several factors, including cooking temperature, length of soaking time, the size and age of the beans, and even the altitude at which you live. The average yield is 2 1/4 to 2 1/2 cups cooked legumes for every dry cup used. COOKING TIMES AND YIELDS FOR (1 CUP) WHOLE GRAINS Amaranth, 2 to 3 cups water, cook 20 to25 minutes, yield 2 1/2 cups Barley Pot, 3 1/2 cups water, cook 50 to 55 minutes, yield 3 cups. Pearl, 2 1/2 cups water, cook 40 to 45 minutes, yield 3 cups. Grits, 4 cups water, cook 20 to 25 minutes, yield 3 cups. Buckwheat Groats (Kasha), 2 cups water, cook 15 to 25** minutes, yield 2 1/2 cups. Cornmeal, 4 cups water, cook 25, yield 3 cups. Hominy Grits, 4 cups water, cook 25 minutes, yield 3 cups. Millet, 2 to 3* cups water, cook 35 to40 minutes, yield 3 1/2 cups/ Oats Whole (Groats), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups Steel-Cut, 4 cups water, cook 40 to 45, yield 3 cups. Rolled, 1 1/2 cups water, cook 10***minutes, yield 2 1/2 cups. Quinoa 2 cups water, cook 15 to 20 minutes, yield 3 1/2 cups. Rice Long-Grain; Medium-Grain,1 1/2 to 2 cups water, cook 20 to 30 minutes. Basmati;Wehani, 2 1/2 cups water, cook 35 to 45 minutes, yield 3 cups. Short-Grain; Glutinous (Sweet), 2 cups water, cook 35 to 40 minutes, yield 3 cups. Flaked, 1 1/4 cups water, cook 5 to 8 minutes, yield 2 1/4 cups. Wild, 2 1/2 cups water, cook 40 to 50 minutes, yield 3 cups. Rye Whole (Berries), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups. Cracked, 3 cups water, cook 40 to 45 minutes, yield 3 cups. Rolled or Flaked, 2 cups water, cook 15 to20 minutes, yield 3 cups. Teff, 3 cups water, cook 15 to 20 minutes, yield 3 cups. Triticale Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2 cups. Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 cups. Wheat Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2 cups. Bulgar, 2 cups water, cook 30***minutes, yield 2 1/2 cups. Coucous, 2 cups water, cook 15***minutes, yield 3 cups. Cracked, 3 cups water, cook 35 to 40 minutes, yield 2 1/2 cups. Rolled or Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 cups. * Use the greater proportion of water for a porridge-like consistency. **Use longer cooking time for coarse grinds; use the shorter time for fine. ***Instead of simmering, cover pot and turn off heat. Allow grain to sit for the time specified. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pretzels Recipe By :New American Diet,Connor and Connor(Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups skim milk 2 envelopes active dry yeast 1/2 cup warm water 1/2 cup sugar 3/4 tsp baking powder 1 teaspoon salt -- lite (less if you use regular salt) 1/4 cup oil 6 3/4 cups flour 1 quart water 1 egg white 1 tbl water cornmeal Scald milk - cool to lukewarm. In a large bowl, sprinkle yeast over 1/2 cup very warm water to dissolve. Add sugar, cooled milk, baking powder, salt and oil. Add 3 cups flour. Cover and let rise until double in size, about 45 minutes. Stir down batter, add remaining flour and knead for about 10 minutes on lightly floured board. Punch down dough. Cut into 20 pieces and set aside 10 minutes. Roll each piece into a thin, rope like 24-inch length, using your hands to roll and stretch the dough. Dough will be elastic and will retract somewhat after being stretched. To form a pretzel, grasp each end of dough, forming a horseshoe with the curved part away from you. Twist ends once around each other and press firmly onto loop of dough beneath them. Set dough aside to rest on a lightly floured work surface, covered for 10 minutes. Preheat oven to 450 degrees. Dust baking sheet with cornmeal. In a large deep pan, simmer 1 quart of water. Poach pretzels 2-3 at a time for about 30 seconds, removing gently with a slotted spoon. Care- fully pat dry with paper towels and put on prepared baking sheet. Mix egg white with 1 tbl water. Bruch each pretzel with egg white glaze. Bake until golden brown, 12-14 minutes. For crustier pretzels, put under broiler for 30 seconds before baking. Makes 20 pretzels, 193 calories, 3.1 grams fat, 14% CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sorbet Recipe By :Curtis Jackson Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ripe Fruit -- cut into 3/4" chunks (ie, peaches or nectarines) 1/2 Cup apple juice -- to 3/4 cup 1 Tablespoon lemon juice -- to 2 tblsp Equal(r) sweetener -- to taste Choose very ripe juicy peaches or nectarines for this recipe; if they are very firm don't even bother because this recipe will yield ghastly results. Prepare 2 of the fruits and freeze the chunks on a baking sheet, taking care that they do not touch each other. Prepare the other 3 fruits and refrigerate the chunks. Put the frozen fruit chunks, refrigerated fruit chunks, lemon juice, and 1/4 CUP of the apple juice into a blender or food processor and puree until smooth, adding additional apple juice as needed for smooth blending and texture. You may require 1 cup of apple juice or more in all. Add sweetener (if necessary) to taste and blend in. If you pick good ripe juicy peaches or nectarines, you should not need any sweetener at all. Serve immediately. Put the other 2/3 in your refrigerator (in a covered bowl is fine) When the 1/3 is frozen (wait for it!), dump both the frozen and refrigerated chunks into your food processor or blender, along with about 1/2-3/4 cup apple juice and 1-2 tablespoons lemon juice (you'll need to experiment) Puree' away! As soon as the fruit is pretty well pulverized, stop puree'ing and slowly add confectioners sugar, blending each time, until it is to your taste. The sorbet is immediately ready to eat; perfect consistency. This makes it a great after-dinner dessert when you have company over; you can take it from freezer/fridge to serving in < 5 minutes. Caution: If you use very very ripe peaches, for example, you may not need much confectioner's sugar at all -- always taste before you begin adding sugar. - - - - - - - - - - - - - - - - - - - NOTES : Eat all this at one sitting; it gets rock-hard if refrozen * Exported from MasterCook * Sorbet In Orange Cups Recipe By :Woman's World, 8/23/94 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Oranges 2 Limes 1 1/4 C Sugar 2 Tbsp Mint Leaves -- chopped A hint of mint and the zest of lime add zip to this orangy, delicious desssert treat. Using a zigzag pattern to make the orange cups if desired, halve oranges over bowl to collect juice; scoop out and squeeze pulp. Discard, reserving juice. Freeze shells. Grate zest from limes to equal 1 T. Squeeze juice. Combine orange and lime juices. Measure and addd enough water too equal 4 C. Stir in zest, sugar and mint until sugar dissolves. Freeze mixture 6 hrs or overnite. When frozen, break into pieces and puree in food processor or blender until smooth. return to freezer until mixture is firm but still soft enough to scoop about 1 hr. Scoop sorbet into orange cups and freeze until ready to serve. NOTE: Keep sorbet in freezer in tightly sealed container up to 1 week. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soup Stock And Tips Recipe By :Elizabeth Schwartz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** When you cook soup, take out about a cup of it, throw it into the blender on high for a minute, and then add it back in. For some mysterious, magical reason, this has the effect of "blending" all of the flavors together and turning it from "veggies floating in flavored water" into real soup. As for stock, I'm not much of a cook but I learned how to make a really good soup stock and I am always surprised at how fast and easy it is! To make soup stock, put a quart plastic container or plastic bag into your freezer, get into the habit of washing your veggies before trimming them, and start saving stuff like: carrot tops and peels red and green pepper tops and seeds celery ends and leaves Apple peels and cores (don't worry, they get boiled) lettuce cores bits of cauliflower Vegetables that have gone limp (but NOT ROTTEN) especially: limp green onions, wrinkled apples, optional: broccoli and cabbage trimmings. These will make your soup very strong tasting. When you have about a quart of this stuff, put it into a pot with 2-3 quarts of water and a couple of teaspoons of salt. Boil gently for 1/2 hour then pour through a strainer to get all of the solid bits out. What you will have left is a murky green substance with an odd, grocery bin sort of smell... and it will make fantastic soup! Don't *taste* it, it's not soup *yet*. (If you do taste it, just check to see if it is salty or bitter, don't expect it to have much flavor.) If you don't have any old veggies, you can sacrifice some fresh carrots, celery, an onion, whatever. Adding an apple gives the stock body and a touch of sweetness. You can throw in leftover grains or potatoes for body, too, but you could also throw them into the soup itself. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Souper Leftovers Recipe By :Cooking With Soup, Campbell Ckbk(Anita A. Matejka) Serving Size : 4 Preparation Time :0:10 Categories : Eat-Lf Mailing List Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c turkey light meat, skinless -- * see note 1 1/2 c frozen mixed vegetables -- thawed * see note 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 10 3/4 ounces low-fat cream of mushroom soup -- * see note 1 tbsp skim milk -- or more if needed 4 slices bread -- (white) toasted In a mixing bowl, combine turkey, mixed vegetables, onions, bell peppers, cream of mushroom soup, and milk. Heat and serve on toast slices. - - - - - - - - - - - - - - - - - - - NOTES : * Roast, chicken, or steak may be used. For the vegetables, corn, peas, or other vegetable may be used. For the soup, cream of chicken, tomato, or celery may be used. * Exported from MasterCook * Sour Cream And Cheese Potatoes Recipe By :(Sue Border) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces hashed brown potatoes -- frozen 1 cup onions -- chopped 1 can cream of mushroom soup -- lowfat 1 pint lowfat sour cream 8 ounces mozzarella cheese -- shredded salt and pepper Mix ingredients together in a 9x13" pan and bake at 350 degrees for 1 hour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream And Chive Bread Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 tablespoon sugar 2 1/2 cups bread flour -- (2 1/2 to 3 1/2) 1 teaspoon salt and pepper 3 tablespoons olive oil OR 1 T olive oil 1 egg OR equivalent egg substitute 2/3 cup sour cream OR nonfat sour cream or nonfat yogurt 2 tablespoons chopped fresh chives 2 tablespoons milk OR 2 T. Skim Milk In a small bowl, dissolve the yeast and sugar in 1/4 cup warm water. In a food processor, combine 2 1/2 cups of the flour, salt, pepper, olive oil, egg, sour cream, and chives. Process to blend, then add the yeast mixture and combine. Knead until the dough is elastic and smooth as a baby's bottom, adding more flour 1/2 cup at a time as needed. Place the dough in an oiled plastic bag or bowl, seal or cover with plastic wrap, and let double, about 1 hour. When doubled, punch down the dough and shape into 2 rounds. Place on a greased baking sheet. Let double again, about 45 minutes. Preheat the oven to 375 degrees. With a knife, score the top of each dough round in a tic-tac-toe pattern. Brush with the milk and bake 40 to 45 minutes, or until the bread is deep brown and the bottoms sound hollow when tapped. Remove from the oven and place the bread on wire racks to cool. Yield: Makes 2 loaves - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream And Raisin Puffs Recipe By :Fat Free & Ultra Lowfat Recipes,Doris Cross (Reid Furniss) Serving Size : 3 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Raisins 1/4 Cup Sugar 1/3 Cup Light Sour Cream 1 Tablespoon Flour 1/2 tsp Vanilla 1/8 tsp Salt 1/4 tsp Lemon Juice 6 Won-ton Wrappers 1 Egg White -- Slightly Beaten In food processor, combine lite sour cream, flour, sugar, salt, lemon juice and vanilla. Process until smooth. Pour mixture into small saucepan and stir over medium heat until mixture thickens. Remove from heat, add raisins and cool for a few minutes. Dip one side of won ton wrapper in eg white. The dipped side will be the outside. Place about 1 heaping teaspoon of raisin and sour cream mixture in center of won ton wrapper. Bring all four corners of wrapper together at top and press lightly with fingers to seal in place. Place on baking sheet sprayed with non-stick cooking spray. Repeat for remaining wrappers. Bake at 375 F for 8-10 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Chive Bread Recipe By :Linda Brock Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsps active dry yeast 1 tbsp sugar 3 c bread flour 1 tsp salt 1 tsp pepper 1 tbsp olive oil 1/4 c egg beaters(r) 99% egg substitute 2/3 c nonfat sour cream 2 tbsps chives -- chopped 2 tbsps skim milk - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Fresh Blueberry Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Butter -- softened 1 Cup Sugar 3 Eggs 2 Cups Flour 1/2 tsp salt 1 tsp Baking Powder 1 tsp Baking Soda 1 Cup Sour Cream 1 tsp vanilla 2 Cups Blueberries 1/2 Cup Brown Sugar Preheat oven to 325 degrees. Thoroughly grease and flour a 9x13x2 pan. Cream butter and granulated sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add gradually to the egg mixture alternately with sour cream ending with flour. Stir in vanilla nd 1 cup of blueberries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45-50 minutes. Cool in pan 10 minutes. Remove to wire rack to finish cooling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Quick Bread Recipe By :(Allison Kinkead) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking powder 1/2 tsp baking soda 1/4 tsp nutmeg -- or more 1/4 tsp cinnamon -- or more or Pumpkin Spice Mix 1 cup nonfat sour cream 1 cup sugar 2 eggs Preheat oven to 350F. Combine first 5 ingredients. In a separate bowl combine sour cream, sugar, and eggs. Add sour cream mixture to dry ingredients. Combine. Pour in greased baking pan. Bake for 40 mins. or until done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Quick Bread, Variation Recipe By :(Allison Kinkead) N. Fritz Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cakes & Frostings Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking powder 1/2 tsp baking soda 1/4 tsp nutmeg -- or more 1 teaspoon cinnamon -- or more 1 cup nonfat yogurt 3/4 cup sugar 2 eggs I, too, made the sourcream quick bread recipe, but with some minor adjustments I thought I'd post. First, I cut the sugar to 3/4 cup from 1 cup, used 8 oz lowfat plain yogurt instead of sourcream (ok, so now it's yogurt quick bread :-) and added more cinnamon, about 1 tsp. I also didn't know what sized pan this was meant for. It seemed like it would fit in a very large loaf pan (which I don't have) or a brownie pan. I have a toaster oven pan that I can usually substitute for large loaf pans, and it worked great. The cake is moist, a little chewy (I'll work on that-probably over mixed) and sweet enough for me. I may try flavored yogurt next time, either apple or peach for a new twist. [NF] Preheat oven to 350F. Combine first 5 ingredients. In a separate bowl combine sour cream, sugar, and eggs. Add sour cream mixture to dry ingredients. Combine. Pour in greased baking pan. Bake for 40 mins. or until done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Spice Cake Recipe By :Diabetic Dessert Cookbook ( Nancy O'brion) Serving Size : 18 Preparation Time :0:00 Categories : Cakes & Frostings Diabetic Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup margarine 3 tablespoons brown sugar -- Granulated 2 Eggs -- or equiv sub 2 teaspoons cinnamon 1 teaspoon Ground cloves 1 teaspoon Nutmeg 2 cups flour -- sifted 1 teaspoon Baking powder 1 1/4 teaspoons Baking soda 1/2 teaspoon Salt 1/2 cup Water 1 cup Sour cream 1/2 cup Raisins 1/4 cup walnuts -- chopped Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool. Recipe yields 18 servings @ 124 per serving Exchanges: 1 1/2 bread 1 fat From: Diabetic Dessert Cookbook Reposted 4 you and your via Nancy O'brion and her Meal-Master - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sources Of Calcium Recipe By :Jennifer Herl Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Great Sources of Calcium Dark green vegetables, such as broccoli and collard, mustard, and turnip greens are much better sources of calcium than milk. A single cup of broccoli contains almost a fourth of the U.S. RDA of calcium. Another good source is calcium-fortified orange juice. Beans and tortillas are also good sources of calcium. Some people do need hormone treatments and/or calcium supplementation for varying conditions. The risks and benefits should be discussed with one's doctor. http://www.veg.org/veg/Orgs/VegSocUK/Info/calcium.html Good Sources of Calcium (single servings) Broccoli, boiled (95g or 3.5 oz) 72 mg Spinach, boiled (130g or 5 oz) 208 mg Chick peas, boiled (200g or 8 oz) 92 mg Baked beans (200g or 8 oz) 90 mg Tofu (60g or 2 oz) 304 mg** Dried figs (4 figs) 168 mg Sesame seeds (15g or 0.5 oz) 20 mg Brazil nuts (9 nuts, 30 g) 54 mg Cows milk (0.3 pint) 234 mg Cheddar cheese (slice, 40 g) 288 mg Soya cheese (slice, 40 g) 180 mg Fair Sources Brown bread (2 slices) 70 mg Dried apricots (8 apricots) 46 mg Cottage cheese (45g or 1.5 oz) 33 mg French beans, boiled (100g) 41 mg **my note--some tofu is made with Calcium nitrate as the coagulant, and is therefore a good source of calcium. Some tofu is made with nigari as the coagulant, and does not have much calcium. Read the label. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread (And Technique) Recipe By :Sourdoughs from Antiquity,Ed. Wood (D. Adams)(C. Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sourdough culture -- from first proof (use more if you have it) 2 tablespoons butter 1 cup milk 2 teaspoons salt 2 tablespoons sugar 6 cups white flour will add my own comments with "dca>" STEP I: CULTURE PREPARATION 1) Remove the culture from the refigerator 2) Add 1/2 cup of white flour and 1/2 cup warm water to the culture jar and mix briefly. The total mixture will be about 2 1/4 cups. It need not be lump free. 3) Proof at 85 deg. F. for 6 to 12 hours until actively fermenting (as shown by bubbles on the surface). dca> The Russian Culture requires about 2 or 3 hours to reach this stage if the correct temperature is maintained. Time depends mostly on how many spores remain in culture at time of use. STEP II: THE FIRST PROOF 1) Mix all of the active culture with 3 cups of white flour and 2 cups of warm water in a 4 quart mixing bowl. It need not be lump free. 2) Proof at 85 deg. F. for 12 hours. dca> The Russian culture requires only 6 hours at this stage. 3) RETURN 1 cup of culture to the culture jar. Add 1/3 cup of white flour and 1/3 cup of warm water and proof at 85 deg. F. for one hour. Then refrigerate immediately. STEP III: THE SECOND PROOF REMEMBER TO REFRIGERATE one cup of culture from the first proof before proceeding. INGREDIENTS 4 cups culture from the first proof dca> (if I have more I use it all.) 2 tablespoons butter 1 cup milk 2 teaspoons salt 2 tablespoons sugar 6 cups white flour 1) Melt the butter over moderate heat (or heat in the microwave), add the milk to the butter, warm briefly, add the salt and sugar, and stir until dis- solved. Add this mixture to the culture and mix well. 2) Add the flour a cup at a time until dough is too stiff to mix by hand. Then turn onto a floured board and knead in remaining flour until the dough is smooth and satiny. dca> I knead about 15 min by hand. 3) Divide dough in half and form two balls. 4) Pat each ball into a one inch thick oval and form loaves by rolling from the long side, pinching the seam together as you roll the dough to form the loaf. dca> I often put a flattened ball of dough in the Dutch oven. 5) Place in greased loaf pans and proof at 85 deg. F. for 1 1/2 to 3 hours. When the dough rises 1 to 2 inches above lip of pan, it is ready to bake. dca> It helps if the dough can rise in a very humid place. When I am baking in the regular oven, I put the dough in a camping cooler with a bucket of hot water. This keeps the dough warm and humid. Problem: I have to stack the pans. If the dough rises above the lip, it hits the next pan and ruins the texture. This is why I want to build a new proofing box. dca> If you use so much dough that it rises above the lip of the Dutch oven, then you have trouble. Takes experience to know how much dough to use. This recipe can make 3 loaves for a 10" dutch oven, or one 10" and one 12". If it isn't quite warm enough, I place one or two coals on the lid of the dutch oven to let the bread rise. 6) Preheat the oven to 375 deg. F. Ten minutes after putting the bread in, reduce heat to 350 deg. F. and bake an additional 45 minutes. dca> I find this to be too long. Watch out! dca> Elsewhere in the book Ed. Wood recomends putting a tray of water in the oven for the first 10 minutes. This is supposed to improve the crust and give it a French bread texture. You see if it works. dca> For the Dutch oven I put 4 coals on the bottom of a 10" oven and 9 on the top. I cook it for about 35 minutes. I use 5 coals on the bottom and 11 on the top for the 12" oven. If it is very cold outside, it may take more time, and you probabably need more coals. I baked bread in -20 deg. F. weather in January once. 7) When the bread is removed from the oven, brush crusts lightly with melted butter. Turn out of pans and cool on a wire rack. dca> When using the dutch oven, I just turn the oven over and the bread falls out onto the wire rack. My kids call it circle bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #2 Recipe By :(Tony Rossini) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup sourdough starter flour salt So here is the first "recipe". It is probably better suited for those who've made bread before: Dump out 1 cup starter (or more, if you've got it and want more) into a mixing bowl. Add enough flour so that the mixture is thick and *soupy*; you don't want it to congeal into a lump. If you added too much flour, mix in a little bit of water, trickling it in SLOWLY. This is the sponge, let it sit for about 24 hours. Dump in salt to your liking (I think 1 tbsp is fine, more/less depending on personal opinions). While stirring, slowly add flour until it pulls away from the sides. At this point, flour a counter (make a mess!) and dump it out and knead. Many ways to knead, many books with advice. 99% of the methods work, so I'll not go into mine. After 5-10 minutes of kneading, or until it feels right (at this point it is like making regular bread!), form the dough into a circle, oil it, and put it into a clean bowl (maybe the same one) to rise. This will take 4-5 hours (starter is a pretty slow yeast, at least the strain I've got). Punch down, knead a bit, let rest for 10 minutes, and form loaves or put into a bread pan. I've found that oiling/buttering/whatever even the non-stick types really will make a difference. Cook for 10-30 minutes, or until it looks good. Or until you can't wait (I've never minded eating "rare" bread dough!). Cool (or not), and eat. Yum. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread, Regular Recipe By :Sourdough Cookery, pg 35 (Anne Louise Gockel) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups refreshed starter -- or 2 1/2c (refresh the starter using about 2 cups flour and 2 cups water use 2 cups for this recipe and put the rest back in the refrigerator) 1 cup milk (if you want sour bread, use yogurt, that still doesn't make it *real* sour) 3 tablespoons butter or margarine 2 teaspoons salt 1 package yeast -- (2 3/4 tsp, 1 scant tbl) proofed in 1/4 cup warm water and 2 tbl sugar 6 1/2 cup flour -- (approx) 1 teaspoon baking soda I regularly add one step that is nonstandard: I almost always give the bread an extra rising when the flour is half mixed in. The extra rising make the bread smoother. With sourdough the extra rising allows the starter to digest many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle or brownie batter and I let it rise until doubled. Some of the recipes (esp the ones with potato) refer to this as a "slurry". Some recipes, especially those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes. [Anne] Remember: Never let sourdough starter touch metal. Use a wooden spoon and plastic, ceramic or wooden bowl. I use a plastic bowl and wooden spoon for the entire process. Heat milk or yogurt until scalded. Remove from heat. Add butter or margarine (so it melts). Let cool. When cooled to lukewarm, combine milk/yogurt with the starter and the yeast. Put 2 cups of flour and the baking soda and salt in a sifter (which mixes it together nicely) and sift into starter. Mix until fairly smooth. The mixture should be about as thick as a brownie batter. If it's too thin add a bit more flour. Cover and let rise for 30-40 minutes until doubled. Using a heavy wooden spoon (get a real strong one from JPMeads! for <$3!) mix in the remaining flour about 1 cup at a time. When it's too hard to mix, knead it with your hands in the bowl until it stops being very sticky. Turn the dough onto a floured board and knead it, continueing to incorporate flour as needed. Knead 5 minutes or more until smooth and elastic. The dough will be extremely smooth and silky. Let dough rise for 1-2 hours until doubled. Punch down. Seperate into 2 loaves (or 2 1/2 loaves). Shape into loaves or shape into round loaves and place in greased 8-9" pie pans. Let rise until about 1 1/2 times original size. Bake at 375 degrees for 50 minutes or until done. Yum. Variation: Add 1 1/2 cup shredded cheddar cheese and 1 cup diced pepperoni or ham to the first slurry mixture. A real favorite! Variation: 7/6/92: I accidentally learned how to make sourdough bread that's very sour. I mixed up some bread adding flour until it was the consistency of brownie dough. As always, I left the bread to rise. Well, things got hectic and I left the bread at this stage for about 12 hours. Then I put it in the fridge overnight. The next morning I let it warm up, finished making and kneading the dough and baked it as usual. Basically the dough sat for at least 24 hours and the sourdough starter dispersed throughout the batter! The result was a loaf of sourdough bread that is very *sour*! Like the "San Fransisco sourdough" we used to find in Seattle. Love it!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Cinnamon Rolls Recipe By :FF MailList: BreadMachine Baking-Brody&Apter(AikoPinkoski) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups white flour -- unbleached -- or- King Arthur's WW white or WW bread flour 2 tablespoons sugar 1/2 teaspoon salt 1/4 cup warm water 2 tablespoons applesauce -- room temp 1/2 cup sourdough starter 1 teaspoon yeast Filling: 1/3 cup brown sugar 1/3 cup nonfat cream cheese (use Healthy Choice bar) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 1/2 tablespoons applesauce -- or marmalade raisins -- optional Glaze frosting: 3/4 cup confectioner's sugar 3 teaspoons hot coffee 2 teaspoons kahlua -or- sugar, lemon juice or orange liquer Later Notes: Have the dough as soft as possible that you can roll it out on well floured board (not like a bread dough, really). Works well to refrigerate overnight after putting into 8" sq. pan, covered with plastic wrap. Bake maybe 25 minutes, a bit longer. alternative fillings: 1) use canned plum puree instead of FF cream cheese. 2) Just spread marmalade, sprinkle w/raisins and some brown sugar and fresh nutmeg. (glaze this one using orange juice and/or orange liqueur). I got some Sourdough starter from the supermarket to experiment with sourdough breads. This is the best fatfree gooey sticky buns... (if you have a better recipe, send it to me please!) and pretty easy too. The hardest part is to get the liquid proportion right as the dough mixes. I make mine in a 1lb panasonic. If you want proportions for other machines, send me mail. (Aiko Pinkoski epochsys!aiko@uunet.uu.net) Make the dough Program for dough (takes 2.5 hours in mine). About 5 minutes into mixing, check & add some more water if needed (I need 1 - 2 TBSP water usually) to make a fairly soft dough. Make the filling: mix together in a small bowl. I find the cream cheese works out better if not softened (filling gets too soft & oozes out). At the end of the cycle, remove the dough from the machine. On a floured board, roll the dough into a 9 x 12 inch rectangle. Spread thinly with 1.5 TBSP applesauce or marmalade. Spread the above filling up to the edges. Sprinkle with raisins if you like. Roll tightly starting from one of the 9 inch edges to form a roll. Cut the roll into 9 equal slices and place cut side doesn in a 9" square pan. (leave some room inbetween the rolls). If a lot of the filling oozes out, I just spoon it back onto the rolls. I use a glass pan & don't have a sticking problem. You might need to spray other pans. Cover with plastic wrap & let rise in a warm place until doubled in bulk, about 1 hour. I let them rise until the sides touch, they seem to turn out moister. The original recipe said to bake them separated on a baking sheet, but they seemed too dry that way. Preheat the oven to 375 and bake in the center for 20 minutes or until golden brown. Make a thin glaze: (I've also made this w/conf. sugar & lemon juice or orange liquer) Drizzle over the tops of the rolls while they are still warm. These reheat well in the microwave, 20 seconds on medium for my oven. From Aiko Pinkoski - - - - - - - - - - - - - - - - - - - NOTES : Optional flours: King Arthur's whole wheat white or whole wheat bread flour.