* Exported from MasterCook * Swiss Mocha Mix Recipe By :The Tightwad Gazette (Jennifer Herl) Serving Size : 16 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c instant coffee 1/2 c sugar 1 c nonfat dry milk 2 tbsp cocoa Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each 4 oz cup of hot water. Makes about 2 cups of mix. - - - - - - - - - - - - - - - - - - - NOTES : Check on servings. Jenny Herl | "The world has enough for everyone's need, jlherl@uiuc.edu | but not enough for everyone's greed." University of Illinois | Urbana-Champaign | --attributed to Mahatma Ghandi (1869-1948) ------------------------------ * Exported from MasterCook * Swiss Steak Recipe By :Light Recipes,Jean Pare(Nadine ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Round steak -- cut in 4 pieces all visible fat removed 4 Celery ribs -- cut in 4 pieces -- each 2 large Onions -- cut in 8 wedges -- each 14 ounces Canned tomatoes 1/4 teaspoon Liquid sweetener 1 tablespoon worcestershire sauce 1/4 teaspoon Pepper 4 teaspoons All-purpose flour 3 tablespoons Water Brown steak under broiler. Place in 2 quart casserole. Add celery and onion. Put tomatoes, liquid sweetener, Worchestershire sauce and pepper into medium saucepan. Heat until it boils. Mix flour with water in cup until smooth. Stir into boiling tomatoes until it returns to a boil and thickens. Pour over casserole. Cover. Bake in 350 F oven for about 2 hours until meat is fork tender. Nutrition: 1 serving: 201 calories, 49 mg cholesterol, 311 mg sodium, 3 g fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swordfish Souvlaki Recipe By :TV Show, Cooking Right (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound swordfish steak -- cut into 1" cubes (about 1 inch thick, skinless) 1 tablespoon fresh lemon juice 1/2 teaspoon dried oregano -- crumbled 4 loaves pita bread -- 6-to-7-inch (preferably pocketless) 1 large cucumber 8 ounce plain lowfat yogurt 1 1/2 teaspoons fresh mint leaves -- chopped 1/2 teaspoon minced garlic -- mashed to a paste w/ 1/2 teaspoon salt 2 medium plum tomatoes -- chopped coarse 1/2 small red onion -- cut into slivers 1/4 cup Italian parsley -- (Flat Leafed) washed, spun dry, and torn Four 12-inch bamboo skewers -- soaked in water 1 hour Preheat oven to 200 degrees. Prepare grill. In a bowl toss swordfish with lemon juice, oregano, and salt and pepper to taste and marinate, covered and chilled, 15 minutes. Wrap pitas in foil and keep warm in oven. Peel and seed cucumber and grate coarse. Wrap cucumber in a kitchen towel and squeeze to extract liquid. In a small bowl stir together cucumber, yogurt, mint, garlic paste, and salt and pepper to taste. In another bowl combine tomatoes, onion, parsley, and salt and pepper to taste. Thread fish onto skewers and grill on an oiled rack set 5 to 6 inches over glowing coals, turning once, until just cooked through, about 8 minutes. Remove fish from skewers. (Alternatively, cook fish in a heated well-seasoned ridged grill pan in same manner.) Divide cucumber mixture among pitas, spreading to cover, and top with fish. Sprinkle tomato mixture over fish and roll pitas into cones, wrapping with parchment paper or foil to secure. Yield: 4 servings NOTE: YOU CAN SUBSTITUTE OTHER FRESH HERB FOR THE MINT (Which I don't like) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Szechuan Chicken Skewers Recipe By :Prevention's Quick & Healthy Cooking Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons hoisin sauce 2 teaspoons ketchup 1 teaspoon tamari soy sauce -- or soy sauce 1 teaspoon rice wine vinegar 1 teaspoon dark sesame oil 1 teaspoon chinese chili sauce with garlic 1 teaspoon grated orange peel Juice of one orange 1 1/2 pounds boneless skinless chicken breasts -- 1" pcs. In a 1-quart plastic bag, combine the hoisin sauce, ketchup, tamari or soy sauce, the vinegar, oil, chili sauce, orange peel and orange juice. Add the chicken. Close the bag securely and turn to coat the chicken. Refrigerate the chicken for at least 2 hours, turning the bag occasionally. Thread the chicken pieces onto 6 wooden or metal skewers. Grill over hot coals, 5 to 7 minutes per side. Or broil 4" from the heat, 7 to 8 minutes per side. Servings: 6. Per serving: 213 calories, 5 g fat (22% CFF), 0.1 g fiber. I tried this recently and it is very very good. While I was up to my wrists in chicken, putting the pieces on a skewer, it dawned on me that there was no reason why this couldn't be stir-fried. So I broiled half and stir-fried the other half. The stir-fried actually turned out better, although that's probably due to my own inadequacies in the kitchen. I couldn't really tell when the pieces under the broiler were done and they came out too dry. That wasn't a problem in the wok. Bob - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tabbouleh With Raisins Recipe By :Jo Anne Merrill Serving Size : 4 Preparation Time :0:25 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 2/3 cup scallions -- sliced 1/2 cup fresh parsley -- lightly packed 2 2/3 tablespoons fresh lemon juice 3/8 cup seedless raisins 1 1/3 tablespoons corn oil 1 1/3 tablespoons sesame oil black pepper -- to taste 1. In a large mixing bowl, pour boiling water over bulgur just enough to cover. Let set for 20 minutes until water is absorbed and bulgur is tender. 2. Drain excess water from bulgur and squeeze out any remaining water, using your hands. 3. Add sliced scallions, chopped parsley and fresh lemon juice to bulgur. Mix well, then add remaining ingredients and blend. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve as a different and delicious salad. * Exported from MasterCook * Tabouli (Natalie's) Recipe By :Natalie Frankel Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Mediterranean Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 2 cups water 1 can black beans -- (15 oz) drained and rinsed -- or- kidney beans 1 cup cucumber -- peeled, seeded, and chopped 1/2 cup red onion -- chopped 1/2 cup fresh parsley -- chopped 1 fresh tomato -- chopped 1 small red bell pepper -- chopped (or green) 1/2 cup celery -- chopped 1/2 cup salsa 1/4 cup fresh lemon juice -- (1/2 large lemon) 2 tablespoons balsamic vinegar -- or wine vinegar 2 cloves garlic -- minced -- 1 tsp no-oil garlic in a jar 1/4 teaspoon freshly ground pepper 1/4 teaspoon salt-free seasoning -- (ie Mrs. Dash) Based on Einste!n Bagels ingredients and other known tabouli recipes Boil water. Put bulgur in a good sized bowl and pour the boiling water over it. Cover and let stand one hour. Squeeze or drain off any remaining liquid. Add the remaining ingredients and toss until thoroughly mixed. Cover and refrigerate overnight. Correct seasonings as desired, possibly adding a bit more lemon juice and vinegar for additional tang. Serve as a salad, on pita bread, on bagels, for a lunch meal, a snack, a side dish, whatever.... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Filling Recipe By :Fatfree List (Patti Thorp) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- onion -- chopped water 2 cans black beans taco seasoning mix A really easy "taco" filling for those of you in a big hurry, or with very limited time (like me), is just to saute a little onion in some water, add large can (or 2 regular cans) of black beans, more water, and a package of taco seasoning (this has one gram of fat for the entire package.) Just cook it off until the water evaporates to the desired consistency. I am not really sure how much water to use...but it says on the package. I like it pretty thick, but my mom (who is SAD) likes it more soupy. Either way, I made this over Christmas, and my mom made regular tacos. She had to put more than half of hers in the fridge, but mine was gone. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Lentils Recipe By :FF List (Ann Miner) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups lentils -- green, rinsed 5 cups water 4 dried ancho peppers 16 ounces tomato sauce 2 teaspoons ground cumin 2 teaspoons chili powder 2 garlic cloves -- minced 4 tablespoons taco seasoning -- packaged 2 tablespoons chopped onion Add lentils to water. Bring to a boil and simmer for 30 minutes or until tender, but whole. While lentils are boiling, remove seeds from ancho peppers and cover with boiling water. When peppers are soft, place in a blender or small food processor with a little of the soaking water. Ble nd until pureed. Add remaining ingredients and blend just until mixed. When lentils are finished, place in a deep baking dish. Pour the sauce over the lentils and stir to combine. Cover and bake at 350 degrees for 45 minutes. Roll in flour or corn tortillas with desired garnishes (steamed red and green bell pepper slices, onions, jalapeno pepper slices, nonfat cheese, etc.). For lentil mixture only, per 1/8 recipe: 228 calories, 1.0 g fat, 3.6% CFF. Based on a terrific BBQ Lentil recipe from the USA Dry Pea and Lentil Council and introduced to us by Reggie Dwork. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Salad Recipe By :Anita A. Matejka Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Mexican & Southwestern Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb turkey -- cooked 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 jar taco Sauce -- (8 oz) 1 1/2 tsp flour -- unbleached 1 pkg taco seasoning mix 1 c cheddar cheese -- shredded 1 c Monterey Jack Cheese -- Shredded 1/4 c tortilla chips -- crushed In a skillet, over medium heat, brown meat, until no pink remains. Drain off fat. Stir in onions, peppers, taco sauce, flour, and seasoning mix. Stir, bring to a boil, then reduce heat and simmer until slightly thickened and bubbly. Serve meat mixture on dinner plate with shredded cheeses and tortilla chips. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tacos (Chicken Or Pork) Recipe By :Barbara Cope Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Skinless Chicken Breasts -- or Lean Pork (All visible fat removed) Packaged Taco Seasoning Fresh Cilantro Fresh Radishes Fresh Limes 1 Small corn tortillias Non fat sour cream (optional) Finely dice Chicken or Pork and fry in just enough oil to keep meat from sticking. Add Taco Seasoning mix according to package directions. (I tried grinding the meat but much prefer it finely diced) Slice Radishes and chop up the cilantro. Heat corn tortillias in pan or microwave to warm. Place a 1-2 of Tbs. of meat mixture onto tortillia. Top with a large mound of sliced radishes and cilantro. Add a squeeze of lime (and a tsp. of sour cream if desired) Enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tamale Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Mexican & Southwestern Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg onion -- chopped 1 lg green pepper -- chopped 2 cloves garlic -- minced 1 jalapeno -- minced, optional 1 teaspoon chili powder 1 tsp cumin powder 1 tsp mixed herbs 15 ozs tomatoes -- chopped 1 c corn, frozen -- thawed 16 ozs black beans, cooked -- rinsed and drained 1/4 c salsa -- optional 1/2 tsp salt 3/4 c flour 3/4 c yellow cornmeal 3/4 c 1% low-fat milk 2 tsps baking powder 1 dash salt 2 tsps sugar 1 dash mustard powder 1/4 c egg substitute, liquid 1/2 c frozen corn -- thawed fat-free sour cream -- for accompaniment Preheat oven to 375!F. Saute onion, garlic, green pepper and jalapeno in liquid until soft. Add spices and herbs; cook a few minutes longer. Add tomatoes, corn, salsa and beans and simmer several minutes. Add salt to taste. Prepare topping by sifting together flour, cornmeal, baking powder, salt, mustard powder and sugar. Combine milk and egg. Stir into cornmeal just until moistened; fold in corn. Pour bean mixture into (8x8?) baking dish, top with cornbread, and bake 25-30 minutes. Topping variation: increase cornmeal to 1 c. and omit flour, baking powder, sugar, milk, corn and egg. Boil 3 c. water and stir in cornmeal, mustard, 1/2 tsp salt and 1 tbsp lemon juice. Bring to boil, then simmer, stirring, 4-5 minutes until thickened. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tamale Soy Pie Recipe By :Deaf Smith Country Cookbook, Ford-Hillyard-Kock Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Mexican & Southwestern Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1 tablespoon unrefined corn germ oil 1 onion -- chopped 2 cloves garlic -- finely chopped 4 tomatoes -- chopped 1/4 cup green pepper -- chopped 1 cup tomato sauce -- pref. homemade 1 tablespoon chili powder 1 1/2 teaspoons sea salt 1/4 cup ripe olives -- sliced 4 cups cooked soybeans or cooked soybean flakes Crust: 3/4 cup stone-ground corn meal 1 cup milk 2 cups milk 1 tablespoon unrefined corn germ oil 1 teaspoon sea salt 2 eggs -- beaten Garnish: grated cheese One of the best all natural food cookbooks I have come across is "The Deaf Smith Country Cookbook-Natural Foods for Family Kitchens" by Ford-Hillyard-Kock. They have the following recipes using dry soybeans. *soy sesame burgers*soybean loaf* & tamale soy pie for which recipe I have included here. - Ozettt Filling: Heat a heavy skillet. Add the oil, onion, and garlic and saute. Add the tomatoes, pepper, tomato sauce, chili, salt, and olives. Simmer 10 minutes. Add the soy beans and simmer on low heat while preparing the crust. Crust: Combine corn meal and 1cup milk. Bring 2 cups milk, oil, and salt to boil. Slowly add the corn meal mixture, stirring constantly. Simmer until thick. Cover and cook on lowest heat for 15 minutes. Stir in beaten eggs. Finally, line the bottom of an oiled 2 quart casserole with the crust mixture, reserving 1 1/2 cups for topping. Add the filling. Add the remaining corn meal mixture over the top. Sprinkle with 1/2 c. grated cheese. Bake 30 minutes at 350 degrees. Serve with more grated cheese. Serves 8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tandoor Bread (Naan) Recipe By :Classic Indian Veg & Grain Cking,Julie Sahni(T. Bonk) Serving Size : 8 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Flour -- Self-Rising 2/3 C Milk 6 Tbsp Unsalted Butter 1 1/2 Tsp Dry Yeast 2 Tsp Sugar This simple recipe reproduces in your own kitchen the moghul bread that is traditionally baked in the Indian clay oven (tandoor). The results are as good as they can be without the sweet wood coal and earthy clay aromas. 1. Put the flour in a mixing bowl. 2. Heat the milk with the butter in a small saucepan over low heat until the butter melts and the milk is warm (100 F). Stir in the yeast and the sugar. 3. Pour the milk mixture over the flour. Mix and knead until you have a soft-satiny dough (about 15 minutes). Cover and let the dough rest in a warm place for 4 hrs or until it has risen. 4. Preheat the oven to 500 deg F. 5. Punch down the dough first, then knead again for a minute and divide into eight portions. 6. Roll each portion into a neat ball and, using a rolling pin, spread it into a 5" round. Using your hands, stretch the round into an oval-shaped form like a large teardrop. Place the rolled and formed breads on an ungreased cookie sheet, a few at a time. Bake in the middle level of the oven for 3 min or until baked. They will look like Middle Eastern pita bread. 7. To give the nan an attractive appearance, place the cooked breads under the broiler of the oven for a few seconds until the top develops a few brown spots. Keep them warm, covered, while you bake all the breads. Note: for a more authentic look and flavor, bruch each formed nan with water and sprinkle wiht 1/16 teaspoon black onion seeds (kalaunji) or 1/4 tsp sesame seeds before baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tandoori Chicken Breasts Recipe By :(Aiko Pinkoski) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Patak Tandoori Paste nonfat plain yogurt boneless skinless chicken breast halves For a sauce for chicken breasts that you can store in the fridge (make in the morning, grill/panfry/broil when you get home), look for Patak's tandoori paste (small glass jar). Mix with plain nonfat yogurt to taste (I think there is a suggested proportion on the jar, we do it by sight now. Also, if it's going to marinate all day, then I make the sauce w/less paste. I probably use a couple of TBSP to 3/4 c yogurt or so. Coat the chicken breasts w/the yogurt all around and refrigerate for at least several hours. Grill, broil, or pan fry in nonstick pan (in order of our cooking preference). Careful w/the sauce, it may stain wooden utensils. Serve w/basmati rice, yogurt mixed w/chopped cucumbers & mint (trying to approximate raita w/minimum work!), lemon wedges, some different chutneys, & some Indian bread if you have it! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tandoori Potato And Onion Casserole Recipe By :Eat More, Weigh Less, Dean Ornish Serving Size : 8 Preparation Time :2:00 Categories : Casseroles Eat-Lf Mailing List Indian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon cumin powder 1/2 teaspoon coriander 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cayenne pepper 1/2 teaspoon turmeric 2 pounds potatoes -- Yukon gold 1 pound onions 1 cup yogurt -- skim milk 1 teaspoon chili pepper -- fresh hot 1 tablespoon garlic -- chopped 1 tablespoon ginger root -- grated 1 cup chicken broth Blend the spices together and set aside. Peel and slice the onions and potatoes into rounds 1/4 inch thick. Combine the yogurt, chili, garlic, ginger, and spice mix. In a large bowl, toss the sliced onions and potatoes. Add the yogurt mixture and spread the vegetables in an even layer in a shallow baking dish. Pour the stock over the top. Bake in preheated 350 degree oven for 1 1/2 hours, until thoroughtly cooked and browned on top - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tandoori Style Chicken Breasts With Yogurt Cilantro Sauce Recipe By :GRILLIN & CHILLIN,SHOW #GR3604 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breasts Tandoori Marinade: 1 onion -- chopped coarsely 2 cloves garlic -- chopped fine 2 tablespoons lime juice 2 tablespoons lemon juice 1 tablespoon ground coriander 2 teaspoons paprika 1 teaspoon ground ginger 1/2 teaspoon ancho chile powder 1/2 teaspoon cascabel chile powder 1/2 teaspoon turmeric 1/2 teaspoon ground cloves Salt and freshly ground pepper to taste 2 cups plain nonfat yogurt Yogurt Cilantro Sauce: 2 cups plain nonfat yogurt 1/2 cup fresh cilantro -- chopped 2 tablespoons garlic -- minced 1 tablespoon lime juice 1 tablespoon honey Salt and freshly ground white pepper to taste Tandoori Marinade: In a food processor, puree the onion and garlic. Process in the lemon and lime juice, add spices and the yogurt and process to blend. Marinate the chicken breasts in this mixture turning occasionally overnight in the refrigerator. Prepare a charcoal or wood fire and let it burn down to embers. Remove the excess marinade and grill for 5 minutes on each side or until done. Serve with Yogurt Cilantro sauce to taste. Yogurt Cilantro Sauce: In a mixing bowl, combine all ingredients and mix to blend. Season to taste with salt and pepper. May be made one day ahead, covered and stored in the refrigerator. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Baked Fish Recipe By :Woman's World Mag, 10/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces sole fillet 1/4 cup chopped broccoli 1/4 cup chopped carrots 1/4 cup chopped green onions 1 teaspoon horseradish 1 teaspoon lowfat mayonnaise 1 teaspoon dill Poach 4 oz sole fillet with 1/4 C each chopped broccoli, carrots and green onions for 5 - 8 min or until fish flakes easily. Top with a mixture of 1 t each horseradish, low fat mayonnaise and dill. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Red Bulgar Recipe By :Gourmet Grains, Beans, & Rice by Dotty Griffith(Bobb1744) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Crockpot Eat-Lf Mailing List Grains & Cereals Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- or vegetable oil 1 cup red and green bell peppers -- chopped 1 cup zucchini -- chopped or yellow squash 2 1/4 cups Bloody Mary mix -- or vegetable juice 1 cup bulgur wheat 1 tablespoon lemon juice 1 teaspoon basil -- or 1 tbl fresh 1/3 cup green onions -- chopped Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature. To Microwave: ------------- In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions. Crockpot: --------- I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Spinach, Tomato And Red Lentil Casserole Recipe By :(Curtis Jackson) Serving Size : 8 Preparation Time :0:05 Categories : Casseroles Eat-Lf Mailing List Legumes Rave Reviews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lentils -- red 5 cans cooked spinach -- (15 oz) drained salt and pepper -- to taste 3 canned tomatoes -- drained and chopped (14.5 oz size) 1 cup nonfat yogurt -- or to taste Rinse and boil the red lentils until tender, about 30-40 minutes. Drain well. Layer the WELL-DRAINED spinach (salted and peppered to taste), tomatoes, and red lentils in an ungreased large baking dish. Spread the nonfat yoghurt as thinly as possible on top of the lentils to cover the whole dish. Bake uncovered in a 375 degree F oven for about 35 minutes. - - - - - - - - - - - - - - - - - - - NOTES : If you don't drain the spinach very well, you'll need to cook this for a much longer time to reduce the amount of liquid, and the dish may suffer as a result. * Exported from MasterCook * Tangy Zucchini Spears Recipe By :(Tim Fisher) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds zucchini 1 cup apple cider vinegar 2 tablespoons honey 1/2 teaspoon celery seeds 1/2 teaspoon mustard seed 1/2 teaspoon turmeric 1/4 teaspoon dry mustard Serves 8 Cut the zucchini into finger-sized spears. Place in a shallow bowl. In a 1-quart saucepan, combine all but the zucchini. Bring to a boil, then reduce the heat and simmer for 5 minutes. Pour over the zucchini. Cover and refrigerate until chilled. Drain before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tarragon Chicken Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs chicken breast -- cut in 1" pieces flour 1 1/4 cups white wine 3 large cloves garlic -- minced 1 1/2 teaspoons dried tarragon salt black pepper 3/4 cup plain nonfat yogurt 1 tablespoon parsley -- chopped Dust chicken pieces in flour, shaking off excess Coat skillet with nonstick cooking spray and heat Add chicken and cook, tossing untill brown. Add wine, garlic, tarragon and salt and pepper to taste Cover and simmer 20 to 30 minutes until chicken is done and wine is reduced, spooning sauce over chicken occasionally. Combine yougurt and 1 1/2 tablespoons flour in small bowl. Add to wine sauce, blending well. Cook only until sauce is hot. Sprinkle with parsley and serve - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tarragon Mustard Sauce Recipe By :(Lord Jon) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- pressed or finely minced 1 cup vegetable stock -- or water 1 tablespoon dijon mustard Freshly ground black pepper to taste 2 teaspoons fresh tarragon -- minced, or to taste 2 tablespoons tahini 2 teaspoons lemon juice Salt to taste (optional) The slightly sweet, anise-like flavor of tarragon adds interest and provides an effective foil for the mustard in this light sauce. Drizzle it over steamed asparagus or broccoli, or on pasta with vegetables. You might like to try this excellent sauce the next time you steam some vegetables. This sauce has a wonderful aroma when drizzled over your favorite steamed veggies. It is a good lowfat substitute for butter. COMBINE GARLIC and stock or water in a small saucepan or skillet. Cover and simmer about 5 minutes. Remove from heat and whisk in mustard, pepper, tarragon and tahini. Bring back to a simmer over low to moderate heat and cook 5 to 10 minutes, whisking often, until mixture reaches desired thickness. Stir in lemon juice, season with salt if desired and remove from heat. Makes about 1 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tart Blueberry Butter Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup blueberries -- blended Whip berries in a food processor or blender until smooth. Heat blended blueberries to a boil in a saucepan; turn heat to low and simmer, stirring occasionally, until mixture reaches desired thickness. Yields 1/3 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tasty Chicken Sandwiches Recipe By :Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple -- rings, drained well 1 package taco seasoning mix grilled chicken breasts hamburger buns I opened the pinapple and drained a few rings really well. I poured the taco seasoning in a frying pan and mixed in 3/4 cup water. I brought it to a rolling boil and let it thicken a little. As soon as hubby brought in the grilled chicken, I dumped them in the frying pan and swished them around coating them well with the sauce, plopped them individually on whole wheat buns, and placed a drained pinapple ring on top of each breast, and shut the bun. Then I said, "Let's Eat". Well hubby and company loved them! They thought I had spent all kinds of time making up a special sauce. I just smiled and said, thank you soooo much ;-) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tasty Sweet Potato Tips Recipe By :Taste of Home Magazine, O/N 1994, pg 17 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Quick and Tasty Tips For Sweet Potatoes Top cooked sweet potatoes with sour cream or yogurt and pepper for a unique flavor combination. Mash cooked sweet potatoes and parsnips together, season with allspice and garnish with green onions. Swirl hot mashed sweet potatoes with browned mushrooms for a change. Add a refreshing twist of grated lemon and lime or orange and lemon peel to cooked sweet potatoes. Mash together the scooped out pulp of two white baked potatoes and two baked sweet potatoes, then re-stuff into the shells. Season a baked sweet potato with butter and cinnamon for a zippy treat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tater-stuffed Mushrooms Recipe By :Net (Annice Grinberg) Serving Size : 30 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Potatoes Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- (30 large) 3/4 cup potatoes, mashed -- made with milk 1/4 cup lowfat cottage cheese 2 tablespoons onion soup mix 1/2 tablespoon margarine, imitation Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. 2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately. Makes 30 stuffed caps. About 15 calories each. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tea Recipe By :Mercury Center Web (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Beverage fears: tempest in a teapot? By Gary Fineout Knight-Ridder News Service ICED tea has come under fire across the country as a possible source of bacterial contamination. In January, the federal Centers for Disease Control sent a memo to state health officers across the country with guidelines on how to brew and store tea. The concern was prompted by reports that fecal coliform has been found in iced tea samples taken from restaurants. ``Tea, by being a natural product, has a potential to get contaminated if it's not brewed at a temperature hot enough to kill that bacteria,'' said Rick Hunter, Florida's deputy health officer. Fecal coliform (--) which can come from animal or human feces (--) isn't dangerous itself, Hunter said. But coliform can be an indicator that other disease-bearing pathogens are present. The CDC said in its memo that the only known case of illness that may be attributable to iced tea occurred in 1986 in Texas. But a Cincinnati man asked the city health department in August to analyze a sample of iced tea from a restaurant. The tea had high levels of coliform bacteria, leading the department to test tea samples from 20 restaurants. The department then issued an advisory on how to brew tea. The question of tainted tea has come up further as TV stations across the country say they have run independent tests of restaurant tea and found coliform bacteria. The CDC said that while tea leaves may have bacteria, brewing iced tea at 195 degrees for 3 to 5 minutes should take care of any problems. The CDC also advised against storing tea at room temperature for more than eight hours, and recommended against making ``sun tea,'' since the water doesn't get hot enough. ``On the list of things that cause food-borne illnesses, this isn't close,'' said Ed Towey, spokesman for the Department of Business and Professional Regulation, the Florida agency that inspects hotels and restaurants. San Jose Mercury News, 2/14/96. Printed with permission. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tea Loaf Recipe By :(Annette ) Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brewed tea -- strong 2 1/2 cups bread flour 1/2 cup all-purpose flour 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 3 tablespoons butter 1/4 cup Egg beaters(r) 99% egg substitute 1/2 cup tea leaves 1 1/4 teaspoons yeast -- or 1 tsp fast rising yeast Sweet Mode - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tempeh Mock Chicken Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salads Tvp, Seitan, Tempeh Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounce Tempeh -- cubed 2 Tablespoon Soy sauce 2 Tablespoon water 1 Teaspoon Vinegar -- rice 1 Cup Celery -- chopped 1/8 Cup Carrot -- chopped 4 Scallions -- minced 1/2 Cup Parsley -- minced 1/2 Cup nonfat Mayonnaise -- eggless Combine tempeh, soy sauce, water and viegar in a covered 1-quart glass casserole. Cook on high for 5 minutes, stirring once. Remove cover and cool to room temperature. Add remaining ingredients to tempeh mixture. Stir well and chill. Makes 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tempting Tuna Casserole Recipe By :Brand Name Fat-Fighter's Ckbk,S.Woodruff(Lavon Moffat) Serving Size : 5 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta shells -- San Giorgio medium 10 3/4 ounces cream of mushroom soup -- Campbells H.C. 1/2 cup nonfat sour cream 3 tablespoons 1% milk 3/4 cup frozen green peas -- thawed 9 ounces white tuna in water -- drained 1/2 cup lowfat cheddar cheese -- shredded Cook pasta, drain & set aside. Combine mushroom soup, sour cream & milk. Add to pasta & toss. Add the peas & tuna & toss gently. Place in a 2 qt casserole sprayed with pam. Cover & bake at 375F for 25 minutes. Remove cover & spread cheese over the top. Bake, uncovered, another 5 minutes or until the cheese is melted. - - - - - - - - - - - - - - - - - - - NOTES : Campbells Healthy Request soup was used. * Exported from MasterCook * Ten-layer Casserole Recipe By :Lean and luscious and meatless(Terry & Kathleen Schuller ) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Main Dishes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces tomato sauce -- no salt added 2 tablespoons brown sugar -- firmly packed 2 tablespoons sweet pickle relish 1/2 teaspoon garlic powder 1 teaspoon dry mustard 2 cups brown rice -- cooked 16 ounces corn -- frozen 32 ounces kidney beans, canned -- drained and rinsed 1 cup onions -- finely chopped Preheat oven to 350 degrees. Lightly oil a 1-3/4 quart deep-sided baking dish or casserole or spray with a nonstick cooking spray. In a small bowl, combine tomato sauce, brown sugar, relish, garlic powder, and dry mustard. Mix well. Spread half of the rice in the bottom of the prepared baking dish. Top with half the corn. Spoon half of the beans evenly over the corn. Top with half of the onions and then half of the sauce. Top with remaining rice, then corn, then beans, then onions, then remaining sauce. Cover and bake 1 hour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tequila_shrimp Shrimp With Tequila-citrus Sauce Recipe By :Old Mexico Grill in Santa Fe (Bernie Hirsch) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 jumbo shrimp -- peeled and deveined 2 tablespoons unsalted butter -- (I subbed olive oil) 3 oz tequila 1/4 tsp minced garlic 1/4 tsp ground black pepper 1 1/2 oranges -- juiced 2 limes -- juiced 3/4 cup heavy cream -- (i omitted) Serves 2 (1) Heat butter in medium saute pan until hot. Add shrimp and cook on both sides until slightly undercooked. Add garlic and reduce heat to medium. (2) Stand back -- add tequila and let flame for 30 - 45 seconds. (3) Add orange and lime juices, salt and pepper. Reduce for 1 - 2 minutes. Add cream and let boil until reduced to a thick sauce. NOTES I found it best to remove the shrimp after adding the citrus juices. Otherwise, they were overcooked by the time I'd reduced the sauce. Next time I try this one, I'll give it a go and try a non-fat skim/soy/rice substitution. If anyone gets a chance to try this, let me know how it turns out and if the cream ends up curdling. [Bernie] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teriyaki Bowl Recipe By :Allyson Tripp Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c soy sauce 2 c water 3 T sugar 1/4 c vinegar 3 Tbs cornstarch Mix together and cook until sauce thickens (cornstarch will mix easier if the water is cold). Mix sauce with skinless boneless, chicken breast pieces that have been stir-fried in a non-stick pan with a little cooking spray, and add steamed vegetables as desired (broccoli, carrots, peppers, bean sprouts, etc.). Serve over cooked rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Terrific Tomato Dipping Sauce Recipe By :Fork in the Road, Prudhomme (RWFitzgera@aol.com) Serving Size : 40 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Sauces & Gravies Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 packets Equal(r) sweetener -- or sugar twin 2 Tsp Dry Mustard 1 Tsp Salt 1 Tsp Onion Powder 1 Tsp Garlic Powder 1 Tsp Dried Basil -- leaves 1 Tsp Dried Oregano -- leaves 1/2 Tsp Black Pepper 1/2 tsp White Pepper 2 C Vegetable Juice Cocktail -- canned 1 C Tomato Sauce 3 tbsp Fresh Lime Juice 3 tbsp White Vinegar 3 Bay Leaves 1 1/4 C Chopped Onions 2 Green Bell Peppers -- roasted, seeded & -- med diced 2 Anaheim Chili Pepper -- roasted, seeded, & -- med diced 1/4 C Fresh Cilantro Leaves 1 tbsp Garlic -- minced (makes 4.5 cups) This is like a sweet salsa. Combine the 9 dry ingredients in a bowl. Add the vegetable juice, tomato sauce, lime juice, and vinegar, and stir until blended. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex-mex Chicken Casserole With Enchilada Sauce Recipe By :Beverley G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Mexican & Southwestern Rice Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c cooked chicken -- shredded 1 c cooked black beans 2 c cooked rice 2 c nonfat cheddar cheese -- or any flavor enchilada sauce Enchilada Sauce: 2 cans tomato paste 2 cans water 1 tsp cumin -- (up to 2 tsp) 2 teaspoons chili powder -- (to 1T) 2 T onion -- finely chopped 1 teaspoon garlic powder 1 dash red pepper -- or more In a 9x9 baking dish, layer the ingrediants in this order: enchilada sauce, beans, chicken, rice, cheese. Repeat. Slosh a little picante sauce around the top before baking so that your rice doesn't get hard & gross. Since all of these ingrediants are already cooked, all you need to do is heat this. I did it last night at 200F for 30 minutes. It might take less, but that's how long the Simpsons were on. Combine all ingrediants in a small sauce pan. Boil 1 minute. Simmer til you're tired of tomato sauce splattering on the stove. (This makes for a strong arguement to fix this in a covered casserole in the microwave.) This is a thick sauce, so if your's isn't, better grab the sponge & let it simmer some more. For the black beans, I use garlic, chicken broth, smoke sauce, cilantro (corriander), salt, pepper, red pepper, onion, & jalepenos (latter diced very fine). This I cook like any other bean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex-mex Chili Bean Salad Recipe By :Magic Beans,p 68 (Kathleen Schuller) Serving Size : 10 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces kidney beans, canned -- rinsed and drained 16 ounces pinto beans, canned -- rinsed and drained 16 ounces garbanzo beans, canned -- rinsed and drained 16 ounces corn, canned -- drained 1/2 cup chopped green onions 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/4 cup chopped parsley 1 cup sliced celery 4 ounces green chiles -- diced Dressing 2 tablespoons olive oil 1/4 cup vinegar 1 clove garlic -- minced 1 teaspoon chili powder 1/2 teaspoon cilantro 1 teaspoon oregano 1/4 teaspoon ground cumin 1/8 teaspoon tabasco sauce Combine all the salad ingredients in a large bowl. Mix all the dressing ingredients together. Pour dressing over salad, mix well, and chill 8 hours or overnight, stirring occasionally. Calories: 204; Fat: 4 g; Cholesterol: 0; proteing 9g; carbohydrate: 33g; sodium: 422mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex-mex Potatoes Recipe By :(Don Destowe) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potato -- quartered and sliced (to 3) 1 small zucchini -- sliced 1/2 medium green bell pepper -- 1/2 penny sized 1/2 medium onion -- sliced 1 can mushroom stems and pieces -- optional Salsa Spray your non-stick frying pan with pam or a similar spray. Do not use oil. If you do not want to use the non-stick frying pan then use your microwave. Slice about two or three medium potatoes and then quarter the slices. Slice a small zucchini into slices. Add the potatoes and zucchini to the pan and saute. Slice up some green peppers (about 1/2 a good size pepper into 1/2 penny sized pieces. Slice up some onions (about the same amount as green peppers. Opt. Add one small can mushrooms (pieces & stems) to the green peppers & onions. When the potatoes and zucchini are about 3/4ths done add the green pepper, onions and mushrooms (if used) to the pan and saute the whole thing until done. Serve with spanish rice or whatever else you have and add Lazy Man's Salsa on top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Caviar Recipe By :Beverley G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups blackeyed peas -- cooked & drained 1/2 red onion -- chopped 2 cloves garlic -- chopped 6 tomatoes 2 jalapenos -- finely chopped (or more to taste) 1/4 cup chopped cilantro 1/4 cup cider vinegar Cut tomatoes in half & squeeze gently to remove juice & seeds. You may need to use your finger or a knife to get it all. Reserve juice and seeds. Chop tomatoes into pieces about the same size as the peas. Mix all of the vegetables, peas, & spices. Add vinegar. If the whole mixture isn't slightly damp, add some of the tomato juice so that it has the consistancy of salsa. Refrigerate at least 2 hours preferrably overnight. I've been told this needs salt. I leave that up to you. And some people use italian dressing instead of vinegar. Sounds too sweet to me. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Chili And Biscuits Recipe By :Quick & Easy Casseroles (Anita Matejka) Serving Size : 9 Preparation Time :0:10 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Filling---- 1/2 tsp olive oil 1 pound skinless boneless chicken breast -- ground, cooked 1/2 cup onions -- chopped 1/2 c bell peppers -- chopped 1 pkg chili seasoning mix 2 3/4 c frozen corn kernels -- thawed 14 1/2 ozs crushed tomatoes 1/2 c water ----Topping---- 3/4 c reduced fat Bisquick(r) 2/3 c cornmeal 2/3 c skim milk -- at room temperature 1/2 c low-fat Monterey Jack cheese -- grated Preheat to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. To prepare filling, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in chili seasoning, corn, crushed tomatoes, and water. Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into prepared pan. Meanwhile, to prepare topping, combine baking mix, cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Meat Skillet Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 6 Preparation Time :0:10 Categories : Chicken Eat-Lf Mailing List Legumes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Ground Meat Mix 1/2 c water 14 1/2 ozs crushed tomatoes 15 1/2 ozs dark red kidney beans -- undrained 1 c long-grain rice -- cooked 1/2 c bell peppers -- chopped 2 tsps chili powder 1/2 tsp salt 1/2 c fat-free cheddar cheese -- grated 1 c low-fat tortilla chips -- crushed In a skillet, combine ground meat mix, and water. Cover and cook overl ow heat for 15 minutes. break up meat with a fork. Stir in crushed tomatoes, kidney beans, rice, bell peppers, chili powdert, and salt. Bring mixture to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. Sprinkle cheese and tortilla chips over meat mixture. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve immediately. * Exported from MasterCook * Texas Ranch Beans Recipe By :Carolyn K. Peterson Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups dried pinto beans 5 Cups water 1 Teaspoon salt 1/8 Teaspoon black pepper 1/2 chopped onions 1 Teaspoon Worcestershire sauce 2 Teaspoons chili powder -- (or more) 1 Teaspoon salt 1/2 green pepper -- diced 1/4 Cup dark molasses 2 Cloves garlic -- crushed 2 Cups frozen corn 2 Cups tomato sauce -- or puree 1 Can garbanzo beans -- (16 oz.) 1 Can tomatoes with green chilis -- (8 oz.) (Ro-Tel) 1. Wash and sort beans. Place in 3 qt. saucepan with 3 cups of water. Bring to a boil. Cover and remove from heat. Let stand 1 hour. 2. Add remaining 2 cups water. Bring to a boil; reduce heat. Simmer covered, 30 minutes. Add 1 teaspoon salt: simmer, covered, 30 minutes more or until just tender. Drain. 3. Meanwhile, prepare sauce: In nonstick skillet sprayed with PAM, saute onion, green pepper and garlic 5 minutes, stirring occasionally. 4. Add tomato sauce, Rotel, chili powder, 1 teaspoon salt, pepper, Worcestershire and molasses. Bring mixture to boiling. Reduce heat and simmer 5 minutes. 5. In a 3 quart casserole place beans, corn and garbanzos. Add sauce and mix well. (May be made up to this point and refrigerated.) 6. When ready to bake, preheat oven to 350. Bake covered for 1 hour. ***Yum! I usually double the recipe, baking it in a large Dutch oven.. Leftovers are great if you have any. The original recipe called for the addition of 8 oz. of cubed Monterey Jack (horrors!) stirred in just before serving. --which was super...but one year a friend who must watch his cholesteral like a hawk, persuaded us to leave his portion "fat-free." We tasted it and it was marvelous!! We no longer add the cheese. 3) Add another can of chickpeas 4) Possibly just go all-out with Rotel instead of mixing Rotel and non-Rotel crushed tomatoes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Sushi Recipe By :Beverley G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package flour tortillas -- burrito sized celery -- cut into thin strips cucumber -- cut into thin strips red bell pepper -- cut into thin strips jerusalem artichoke/jicima -- cut into thin strips or othervegetable -- cut into thin strips grated carrot shredded lettuce chopped tomato black or pinto beans turkey breast or chicken breast -- cut into thin strips Once again, you're only limited by what you have in the cabinet on this one. Spread one side of a tortilla with mustard, fat free ranch dressing, fat free cream cheese with garlic & pepper, or whatever you like (fat free ranch for me). Put the different vegetables in side by side strips about 1/2" to 1" wide across the tortilla. Lined up sort of like piano keys. Then roll from left to right with the stripes of vegetable running vertically. (When you roll it up you should cover all of the celery, then all of the cucumber, then all of the whatever--it will make sense when you're doing it) Just remember to vary the colors. Tomato then lettuce then green onion then black beans then fat free cheddar OR celery then jicama then bell pepper then turkey then red bell pepper. Once the tortilla is rolled up, stick toothpicks in about 1 inch apart. Place the rolled tortillas in a baking dish and cover with a damp dishtowl. Refrigerate until ready to serve (at least hour). Slice between the toothpicks & serve. These look good & are as low fat or high fat as you want them to be. I hope this makes sense; it's easier to do than to explain. How about a sweet one with a thin layer of jam or preserves & different strips of fresh fruit? Maybe some cinnamon and nutmeg on the jam. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Black Bean Salad Recipe By :Kathie Shinholser Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Oriental Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups black beans -- drained 3 cups yellow corn -- cooked 1/2 green bell pepper -- chopped 1/2 red bell pepper -- chopped 1/2 sweet onions -- chopped garlic to taste (i used 1 large clove finely chopped) ginger (i used about 1 tsp finely chopped -- and would reduce amt next time) 1/4 cup chopped fresh cilantro dressing: 1/4 cup rice vinegar 1/4 cup lime juice 1/4 cup sesame oil hot sauce -- to taste I used about 1/3 cup lime juice, 1/4 cup + a dash of rice vinegar, and about 1/8 cup sesame oil. i would experiment here. then add hot sauce to taste. i only added about 3/4 tsp, but i was using a very pungent szechuan sauce, and was trying to please a mixed group. toss together, and chill for several hours. it's easy, very pretty, and quite different. i'm eating some today for lunch warm over rice. hope this helps. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Deviled Fish Recipe By :Foo Swasdee (Tom Tomazin) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Firm Fish Fillet 3 T slivered lemon grass 1/4 cup sliced onions Satay brand Thai Jungle Salsa -- to taste) A few leaves fresh Opal Basil -- (optional) Sautee onions in a skillet until soft. Place them on the bottom of a microwave safe dish. Lightly sear both sides of the fish (~1 minute /side) in the same skillet w/ a little oil or pam. Place the lemon grass on top of the onions. Place the seared fish on the lemon grass/onion mixture. Spread a few tablespoons of the jungle salsa on top of the fish, more if you like it real hot. Top with basil leaves. Cover plate with plastic wrap, microwave on high for 6-8 minutes, turning once. Fish should be flaky when done. Serve with lots of white or brown rice. Notes: I got this recipe from a local Thai restaurant owner. The Jungle Salsa is a very spicy blend of 6 or 8 different peppers, and is the key to the recipe. It should be available in most specialty stores. If you have a problem finding it, let me know and I will see if they do mail order. Foo recommends catfish, saying that it absorbs the spices best. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Light Five-vegetable Stir-fry Recipe By :Bon Appetit, August 1996 (Tina D. Bell) Serving Size : 6 Preparation Time :0:30 Categories : Eat-Lf Mailing List Oriental Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 2 teaspoons vegetable oil 4 medium carrots -- peeled cut diagonally into 1/4" slices 1 large onion -- cut into 1" pieces 1 large red bell pepper -- cut into 1" triangle 3 cups broccoli florets 3 cups red cabbage -- sliced 1/2 cup low-salt chicken broth 3 tablespoons chopped fresh mint Pre-pare -Make vegetable pieces attractive. Cut florets from stem to bloom into 1/3" slices. Cut onion into 8ths then separate slices. Carve and sliced carrot into clover leafs. Chiffonade of cabbage, 1/2" strands. Cut red pepper into squares, then diagonally halve the squares. Green onion flower. Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper. Prep: 15 mins. Fry: 15 mins. Per serving: 79 cals (total fat 2 g) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Light Sea Bass With Curry And Ginger Recipe By :Bon Appetit, August 1996 (Tina D. Bell) Serving Size : 6 Preparation Time :2:30 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups skim milk 3 tablespoons minced ginger root 1 tablespoon Thai Red Curry Base 1 tablespoon turmeric 2 teaspoons garlic -- finely chopped 2 teaspoons fish sauce (nam pla) 1 1/2 teaspoons imitation coconut extract 6 5 oz sea bass fillets 1/2 cup bottled clam juice 1 tablespoon arrowroot 3 tablespoons chopped fresh basil 1 tablespoon sugar 3 cups cooked jasmine rice or other white rice Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours,turning occassionally. Remove fish from curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer. Using spatula, transfer fish to plate. Tent with foil to keep warm. Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk slurry into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt (sparingly). Pour any accumulated juices from fish into curry sauce. Place RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh mint (optional). Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per Serving: 330 cals (total fat 3 g) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Light Spicy Chicken And Vegetable Bundles Recipe By :Bon Appetit, August 1996(Tina D. Bell) Serving Size : 6 Preparation Time :3:30 Categories : Appetizers Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup green onions -- finely chopped 1/4 cup fresh cilantro -- chopped 2 tablespoons fresh cilantro -- chopped 1/4 cup fresh lime juice 3 large garlic cloves -- minced 2 tablespoons jalapenos -- seeded and minced 2 tablespoons hoisin sauce 14 1/2 ounces low-sodium chicken broth -- canned 12 large cabbage leaves -- ribs trimmed 4 ounces green beans -- trimmed and thinly sliced 1/2 pound chicken white meat -- ground "Based on the classsic dish called larb, this appetizer is easy to put together." Be generous with the green onion. Combine first 6 ingredients in medium bowl. Set sauce aside. Bring broth to boil in large saucepan. Working in abatches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat dry. Add beans to broth in pan; simmer until tender, about 2 minutes. Using slotted spoon, add beans to sauce. Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over medium heat until cooked through, breaking up meat with spoon, about 3 minutes. Drain chicken; add to sauce. Season with salt. Cool. The above can be prepared about 3 hours ahead. Cover the chicken mixture and cabbage leaves separately; chill. Bring to room temperature before making bundles. No further cooking is required. Just the final assembly. Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Repeat with remaining 11 cabbage leaves and chicken mixture. 2 rolls per serving 184 cals (total fat 5 g) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Mini Spring Rolls Recipe By :PRODIGY GUEST CHEFS ,JOYCE JUE (P. Carreno) Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Oz Bean thread noodles -- (MUNG bean) 1/4 C Dried tree ears --or 6 Dried Chinese black mushrooms 1/2 Teaspoon Whole black peppercorns 3 Garlic cloves 1 Tablespoon Fresh coriander roots -- (coarsely chopped) 3/4 Lb Fresh ground pork 1/4 Lb Shrimp -- shelled, deveined & chopped --or 1/4 lb Fresh crab meat, flaked 1 Tablespoon Thai fish sauce 2 Teaspoons Sugar 4 Shallots -- finely chopped 1 Carrot -- peeled, grated 1/4 Lb Bean sprouts -- tails removed 8 12-inch rice-paper rounds * Peanut oil for deep-frying Crisp lettuce leaves -- (as an accompaniment) Fresh mint leaves -- (as an accompaniment) IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip. * Joell's notes: I have had good success with brushing rolls and baking them till crispy rather than the deep frying step. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Salad Recipe By :(mperusek@ford.com) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1 clove garlic -- or more to taste 1 TBS peanuts juice of one lime 2 TBS fish sauce 1 tsp sugar 1 hot chili peppers -- or hot sauce Salad: 1 head cabbage 2 large carrots -- (2 to 3) 1 TBS peanuts -- coarsely chopped (1 to 2) 1 tomatoes -- chopped (fresh tomatoes this time of year add greatly to this salad) (1 to 3) 1 bell pepper -- sliced (red is nice) Other vegetables -- as desired (optional--I usually don't) Cilantro -- chopped--as much as you like serves 4-6 Grind dressing ingredients into a smooth dressing using a mortar and pestle, food processor, or blender. If using a mortar and psetle, grind each ingredient individually before adding the next one. Taste and adjust seasonings, possibly adding a little water. Thinly slice/grate cabbage. Grate carrots. Toss cabbage and carrots with dressing. Top with chopped peanuts, tomatoes, peppers, and cilantro. Eat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Spring Roll Dip Recipe By :Stephen Ceideburg (Paul Carreno) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1/4 cup water 1/2 cup red wine vinegar 2 tablespoons fish sauce 1/4 teaspoon red pepper flakes 2 tablespoons coriander leaves -- chopped 2 tablespoons peanuts -- chopped THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three-alarm Meatless Chili Recipe By :Elaine Serving Size : 1 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil -- (omit) 1 1/2 cups chopped onions 3 cloves garlic -- minced 2 tablespoons chili powder -- or to taste 1/2 tsp. ground cumin 1 cup carrots -- diced,optional 1 green pepper -- chopped,optional 2 cans tomatoes -- (16 oz. each) undrained 1 can black beans -- drained or chick peas or any other you like 1 can kidney beans -- (15 oz.) drained 1 package frozen corn -- (10 oz) Saute onions and pepper and garlic in oil. Add chili powder and cumin. Saute 5 min. more or until tender. Add other ingredients and bring to a boil - reduce heat, cover and simmer for 35 minutes. (I put this in my crockpot and cooked all day) - Serve with rice or plain. 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tiger Chicken Recipe By :loraelln@juno.com (Laura E Shears) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breast halves without skin 2 Tablespoons Tiger Sauce 1 teaspoon olive oil 1 Tablespoon lemon juice 1/2 teaspoon dill weed 2 Tablespoons onion flakes 1/2 cup sun-dried tomatoes -- slice with scissors 1 cup broccoli florets -- steamed 4 cups elbow macaroni -- cooked 1. Marinate chicken breasts in tiger sauce, olive oil, lemon juice, dill, and onion flakes. Bake, covered, 12 minutes at 375 degrees. 2. Combine with all remaining ingredients. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips For Preparing For Thanksgiving (Part 1Of 3) Recipe By :Women's World Magazine (Simmie Sinow) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** This has 6 parts: (1) Shopping (2) Readying the House for Guests (3) Prepping and Cooking the Meal (4) Dressing and Setting the Table (5) Serving the Meal (6) Cleanup 110 Thanksgiving Shortcuts and Last-Minute Time-Savers (1) SHOPPING 1. Make a list, so you won't forget something and then waste time running back and forth to the store. 2. The most effective way to make a list? Hang a sheet of paper on the refrigerator door to help keep careful track of anything you need or any items you run out of, says productivity consultant Stephenie Culp, author of You Can Find More Time for Yourself Every Day. 3. Categorize your list. Group together products from each area of the supermarket (frozen foods, canned goods, dairy, etc.) and you'll zip down the aisles. 4. Bake all the desserts, including apple and mince pies, a week before the big day and then just freeze them. This way, half the work is already done ahead of time. 5. Shop at a supermarket that allows you to call in your order and pick it up at a designated time. 6. Even better, if your supermarket has a telephone ordering and delivery service, use it. The extra fee will pay for itself in saved time and gas. 7. Double-check all your recipes before heading for the market to be sure you've included on your list all the ingredients you'll need, advises home economist Claudia Noell of the University of Georgia in Athens. 8. If you need a lot of a particular item or an unusual item -- like kiwi fruit or a certain spice -- and you're not sure if your supermarket stocks it, call ahead to check on availability. 9. Organize coupons ahead of time, and if your store doesn't have scanners, place them atop the matching items on the checkout counter. This way you won't be delayed as the cashier checks to verify the items you have coupons for. 10. Avoid going shopping during peak hours. Get up early or go after 8 p.m. 11. Carry cash -- it usually takes longer when you pay with a check or a credit or ATM card. 12. Bag your own groceries so you can group items together the way they are stored in your kitchen. 13. Purchase as many ready-to-serve, pre-washed and pre-cut foods as you possibly can. (2) READYING YOUR HOUSE FOR GUESTS 14. Place heavy-duty mats inside and outside all entry doors to catch dirt from all the extra traffic the holidays bring. "Eighty percent of all dust and dirt is tracked in from the outside," says cleaning service owner Jeff Campbell, author of Speed Cleaning. 15. Blast your favorite fast-paced music and you'll clean faster! 16. Do all the jobs you hate the most first. "Peak efficiency usually occurs during the first half of the time you're cleaning," explains cleaning expert Ann Guilfoyle, author of Home Free. 17. Delegate!! If you have kids, write down all the chores that need to be done (dusting, vacuuming, picking up clutter) on separate pieces of paper, put them in a hat, then let your kids draw a task, advises Culp. 18. Let your kids pick their own music to clean by (on a Walkman, of course!). That way, they're likely to work faster. 19. Says Luci Arnaz: "My shortcut tip for Thanksgiving dinner? Reservations!" 20. Get organized. Assemble everything you'll need (tools, cleansers, cloths, etc.) and place them in a rolling cart, carry-all try or apron with lots of large pockets. Making half a dozen trips back and forth to get the supplies you need gobbles time, says Campbell. 21. If your house has a second floor, leave a set of cleaning supplies on each floor to avoid all those extra trips up and down the stairs. 22. Pick up clutter first. If you have to stop repeatedly to pick up newspapers or clothing from the floor, you'll interrupt your flow and lose your momentum, says Campbell. 23. Finish one job before you start on the next. The satisfaction of completing one task should give you the energy to tackle the next, says Campbell. 24. Cook the turkey before Thanksgiving and just heat it up in the oven for an hour before the big meal. It's wise to get the main part of the meal cooked early because stuffing and baking that turkey is the most strenuous part of all. 25. Dust by making a single trip around each room. Work left to right and top to bottom, so you won't be walking back and forth or dusting already-clean surfaces. 26. Dust and wipe all the furniture before vacuuming the floor. That way, if you shake dust or dirt onto the floor, you won't have to vacuum again. 27. Use a feather duster and you can dust in a quarter of the time it takes with a cloth, says Guilfoyle. Plus, you can get into the nooks and crannies of little knickknacks without picking them up. The quickest way to clean a feather duster? Tap it across your ankle. Later, you can vacuum the dust off the floor. 28. Start vacuuming at the outlet you have the vacuum plugged into, then work outward with the cord behind you so it won't get in your way. 29. Don't move chairs when vacuuming. Simply tipping them forward is much faster, says Campbell. 30. Attach an extra-long, heavy-duty extension cord to your vacuum cleaner, and you'll be able to vacuum a much larger area without having to stop to plug in and unplug the vacuum. 31. Use vacuum attachments to reach ceiling corners, to dust molding, to pick up crumbs from dining room chairs, and to get dust off sofas and chairs. These attachments were designed for these very tasks, and cleanup is likely to go much faster when you use the right tool for the job. 32. Says Loni Anderson: "I enjoy touches like folded napkins. I fold them right out of the laundry and store them in tissue paper. My favorite is "Chloe": fold the napkin in quarters, then in half diagonally. With the folded edge facing right, fold the left point to meet the right edge." 33. Use shaving cream to instantly remove spots on your carpet. Spray it on, then sponge off with water. 34. One quick way to get glass shower doors sparkling clean is to wash them with a half-vinegar, half-water solution. Another quick way to get that shine: use premoistened wipes, such as Glass Mates or Dow Spiffits. 36. Sprinkle a little bit of baking soda on a dry cloth to remove fingerprints, smudges and sticky residue from stainless-steel and chrome hardware in kitchens and baths. There's no need to rinse. 37. Let chemicals do the work for you, advises Don Aslett, owner of Varsity Contractors, a professional cleaning franchise. "In the kitchen or bathrooms, don't waste time struggling with stains. Instead, spray and then go on to something else, allowing solutions time to sink in and do their dirty work. Then just wipe the surface dry." 38. Buy some artificial logs for your fireplace so you won't have to hassle with trying to get a roaring fire lit -- or cleaning out the fireplace afterward. 39. A good squeegee can be a real timesaver when you're cleaning your windows, glass shower doors, large mirrors and ceramic tile walls. 40. Spritz the walls of your bathroom shower stalls with tile cleanser, then leave it to soak and rinse off when the next family member showers. There is no need to waste time scrubbing. 41. Buy easy-to-fix foods (cereal, cold cuts, etc.) for your family to eat between now and Thanksgiving. They save prep time and cleanup time, as they require no pots and pans. 42. "For quicker cooking, legs and thighs should be removed and cooked separately and reassembled with the rest of the bird at serving time" says Julia Child. 43. Reduce your expectations. "All that you really have to worry about cleaning are the main gathering areas of your home and the bathrooms," says Culp. "For the rest of the house, you can just close the doors." 44. And remember the most important rule of thumb: "If it isn't dirty, don't clean it!" 45. Jane Seymour says: "I decorate the house and set the tale the night before. This way I don't have to worry about how everything looks on Thanksgiving Day. I can just concentrate on the cooking -- which is easier for me and the family? - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips For Preparing For Thanksgiving #2 (Part 2 Of 3) Recipe By :Women's World Magazine (Simmie Sinow) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** (3) PREPPING AND COOKING THE MEAL 46. Provide activities for your kids (videos, games) to keep them occupied while you're busy with cooking and other preparations. This will keep them from repeatedly interrupting you, causing you to lose your train of thought and forcing you to take the time to think of things for them to do. 47. Let your answering machine screen all your calls. 48. Try to set aside blocks of time when you're least likely to be interrupted, such as when the kids nap, and use that time to accomplish your toughest tasks. Make your big dinner potluck. Assign friends and relatives to bring specific dishes. Tell one to make a salad, another a side dish, and so on. 50. Take a few minutes now to clean out your refrigerator. That way you won't waste time after the meal trying to make room for leftovers. 51. Make sure your storage dishes and clean and organized in one spot. Then you won't have to hunt for them and clean them on the big day. 52. Whenever possible, chop food up on paper plates. Then toss them in the trash when you're done. 53. Use 8-oz. paper cups as much as possible for measuring ingredients. That way you won't have to keep washing your measuring cups. 54. When chopping vegetables, instead of cutting one at a time, stack or line them up and cut several at once. 55. Lining your turkey pan with heavy-duty aluminum foil or using a disposable roasting pan means no messes after cooking. 56. Slice potatoes in smaller-than-usual pieces (for example, eighths vs. quarters) and they'll be ready to mash as much as 15 minutes faster! 57. Wrap pricked baking or sweet potatoes in aluminum foil. They'll cook 5 to 10 minutes faster and won't leave a mess in your oven. 58. Spread newspaper or a cut-open paper bag on the counter where you'll be placing your cutting board and bowls. 59. Says Sally Jessy Raphael: "Coat all your cooking pans with nonstick vegetable spray. The food cooks faster and tastes better that way, and you'll consume fewer calories than if you had used butter or oil. Also, pots and pans are easier to wash afterward, saving your lots of time." 60. When preparing each dish, line up all the ingredients you'll need in the order you'll need them. Cutting down on trips across the kitchen could save you as much as 10 minutes in prep time. 61. If you're chopping veggies in advance, store them in see-through containers or, even better, in plastic zip-up bags, so you can instantly spot the ones you need. Place your turkey in a roasting bag and it will cook faster. An 8-lb. to 12-lb. unstuffed bird, for example, will be done in 1-3/4 to 2-1/4 hours if cooked in a bag instead of in the usual 3 to 4 hours. 63. Cook your stuffing separately. A stuffed turkey usually has to cook 5 minutes more per pound than an unstuffed one. 64. From Suzanne Somers: "Try cooking turkey in the microwave. I did last year and it was wonderful. Simultaneously, I baked pies in the regular oven and everything was ready twice as fast." 65. Putting dough for from-scratch rolls or pie crusts in the freezer for 10 to 15 minutes will save you the time you'd otherwise spend unsticking it from your rolling pin. 66. When you cook with garlic, bang cloves with the flat edge of a large, heavy knife to make skins easier to remove and cloves easier to chop or mince. 67. If a recipe calls for pitted olives, buy them prepitted. Otherwise roll them with a rolling pin, then hit with the heel of your hand to get the pits to pop out. 68. Cutting up winter squash will be much easier if you first cook it for two minutes on high in your microwave then let it stand for two minutes. 69. If a recipe calls for peeled grapefruit, oranges, lemons, or tomatoes -- immerse the fruit for 30 to 60 seconds in boiling water, then rinse under cold water. Cut into the skin once and it should slide right off. 70. Garnish your salads with whole cherry tomatoes and you won't have to spend time slicing larger tomatoes. 71. Fill the sink with hot, soapy water, then toss in dirty pots, pans and plates immediately after using them. Letting these soak a short time will save scrubbing time later. 72. Keep a dishpan filled with hot, soapy water near the sink for soaking utensils. That way, you won't have to rinse them before putting them in the dishwasher. 73. Keep finished giblet gravy on the stove in a double-boiler while you greet guests and tend to other tasks. When you're ready to serve the turkey, it will still be piping hot, and you'll have eliminated the reheating time. 74. Wipe up spills as soon as they occur. The sooner you clean up, the fewer stains you'll have to worry about later. 75. Save steps by pulling your trash basket out from under the sink and keeping it by your feet. 76. Use a poultry thermometer to check your turkey for doneness. That way, you don't waste time continuously checking or cutting into the bird to see if it is done cooking. 77. From Rosie O'Donnell: "I invite my brothers and sisters to join me every year. However, they can't get into the house unless they've brought a home-cooked portion of the meal with them. I, of course, cook the turkey." 78. Sharpen your knife before you carve the turkey. You'll find carving time will be surprisingly quicker than with a dull knife. 79. Use an electric knife and you can carve the turkey in nearly half the time. 80. Quickest way to carve a turkey: cut and carve the leg and thigh separately. Then work first on one side of the bird, then the other, and always cut with the grain of the meat. 81. For quick answers to last-minute questions about thawing, stuffing or cooking your turkey, instead of trying to track down friends or your mom, call the Butterball Turkey Talk-Line at 800-323-4848 (open 6 a.m. to 6 p.m. CST November 23 and Thanksgiving Day). 82. Don't be afraid to take a few shortcuts. For example, store-bought mini-loaves of banana nut, cranberry, or other bread drizzled with icing make a quick, easy, and delicious dessert. 83. Dip vanilla wafers halfway in melted chocolate and, presto, your "baking" is done. 84. Use your microwave whenever possible---to thaw frozen foods, to melt butter or chocolate, and to cook vegetables. 85. Make a deal with a neighbor or friend. If dessert is your specialty but you loathe making casseroles, offer to make her a dessert or two in exchange for a side dish. Doing things you love always goes more quickly. 86. If your guests offer to bring something, say yes! You could shave as much as an hour of your prep time just by not having to make a salad or pie. (4) DRESSING AND SETTING THE TABLE 87. Completely set your dinner table the night before. Then you won't have to drop everything in the midst of your meal preparations the next day. 88. Use a tray to carry silverware, plates, napkins, and utensils to the dining room and you'll make just one trip instead of three or four. 89. From Angela Lansbury: "I always let my husband Peter sit at the head of the table and carve the turkey. He does it far quicker and neater than I do. Carving is a man's job, in my opinion, and always will be!" 90. Remove your tablecloths from the dryer while slightly damp and the wrinkles will press our faster. 91. Remove napkins from the dryer while they're still warm and you'll be able to use your hands to smooth out the wrinkles instead of an iron. 92. Use fine paper napkins instead of cloth ones to avoid laundering altogether. 93. Use decorative napkin rings instead of trying to accomplish fancy, time-consuming folds with your cloth napkins. 94. Want to make your crystal sparkle in a hurry? Get rid of dirt and smudges with a soft cloth dampened with white vinegar. - - - - - - - - - - - - - - - - - - -