* Exported from MasterCook * Tips For Preparing For Thanksgiving #3 (Part 3 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 -------- ------------ -------------------------------- **** (5) SERVING THE MEAL 95. Line your serving platter with colorful plastic wrap and after the meal you'll be able to wrap up leftovers on the spot and pop them in the fridge. 96. Set up a mini-bar in your den or living room by placing several bottles of wine, water, and iced tea on the table so guests can serve themselves. 97. Keep hors d'oeuvres simple---and cold. Pour a can of fancy nuts into a nice bowl or place cheese and crackers on a tray and you won't have to heat anything. 98. If you're feeding more than six people, Noell advises serving the meal buffet-style. Letting everyone help themselves will save you 10 to 15 minutes of walking back and forth from the kitchen to the table with the serving dishes. 99. If you do serve buffet-style, use a counter or table that's close to the kitchen sink. Cleanup will go much faster if you don't have to walk from room to room to clear the buffet table. 100. From Joan Rivers: "At the end of the meal, my guests each stand and tell one thing that they are thankful for in their lives. To save time, I warn each one to come prepared---and it's always the most moving part of my dinner." 101. If you're feeding fewer than six guests, place the serving dishes on a Lazy Susan for quicker passing. (6) CLEANUP 102. Put as many leftovers as possible in plastic zip-up bags. They take up less space than storage containers, so you won't have to waste time trying to fit them in the fridge. 103. When you wash the dishes, start with glassware and end with pots and pans. That way you don't transfer heavy layers of grease onto items that may not have been greasy in the first place, says Campbell. 104. Connie Stevens says "Buy two or three small turkeys rather than one large one. They cook quicker. Also, it's tough for me to carry around a huge turkey---and besides, the three little turkeys l look cute on the table." And...it also gives everyone more drumsticks! 105. Separate your silverware as you load the dishwasher, putting the forks in one section, the spoons in another, and so on. This could save you 5 to 10 minutes when it's time to unload the dishwasher and put all that silverware away, explains Noell. 106. Line your kitchen garbage can with 3 or 4 trash bags ahead of time so you won't have to keep putting new bags in it on Thanksgiving Day. 107. If your guests offer to help you clean up, go ahead and give them a job to do, says Culp. "Cleaning goes much more quickly and is a lot more fun when everyone pitches in." 108. Use a tray to clear the table. This will save you from making repeated trips to the kitchen. 109. Speed cleanup by setting up an assembly line, suggests Noell. One person can clear and scrape, another can wash, another can dry, and the hostess, who knows where everything goes, can put away. 110. Turn up your hot water heater a few degrees---just for the day. Hot water cuts grease faster, so you'll get the dishes done more quickly. MAKING YOUR HOUSE SELF-CLEANING One of the quickest ways to clean your house for the holidays is to skip some steps in the cleaning process. For example: * Spraying a little furniture polish on chrome or stainless steel fixtures and then polishing them with a dry cloth will prevent water spots and make all your fixtures shiny. * Adding a handful of bubble bath to your water will prevent you from having to clean messy tub rings later. * Keeping pets out of the living room and dining room will keep paw prints off the floor and fur off the furniture. * Using liquid soap prevents soap scum buildup in the shower's soap dish. * Storing small items behind glass means less dusting. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips On Cutting Fat In Cooking Recipe By :(Kristina Clemens) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** SEVEN WAYS TO CUT FAT ===================== Maybe you think that cooking healthful, low-fat fare means settling for food that's bland and unsatisfying. But we've found new, clever ways to trim fat and calories from your meals without sacrificing flavor. 1. USE LESS OIL WHEN YOU SAUTE'. The trick: Heat the skillet before you add the oil. Since the pan's heat causes the oil to become runnier and spread, you'll need less of it to coat the bottom of your skillet. 2. INSTEAD OF FRYING FISH, CHICKEN OR OTHER MEAT IN A POOL OF OIL, SEAR IT ON A CAST-IRON GRILL PAN. This stove-top cooking method gives food a smoky, grilled flavor you just can't get from other dietetic cooking techniques, such as broiling and poaching. How it works: The meat rests on the raised ridges of the pan, so the fat runs down to the bottom, away from the food. 3. COOK WITH INGREDIENTS THAT ADD RICH TASTE AND TEXTURE (BUT NOT FAT) TO YOUR DISHES. These include baked squash, sweet potatoes, mushrooms "sauteed" in broth (use any of these to replace half the meat in dishes such as lasagna, burritos, or chili), mashed roasted garlic (add it, instead of oil, to vegetable purees and pasta sauces), dark molasses (thin with soy sauce and brush on lean cuts of meat before roasting), chopped prunes or dried figs (stir them into low-fat muffin or quick- bread batters). 4. MAKE CREAMY MASHED POTATOES-MINUS THE WHOLE MILK AND BUTTER. Mash 1 lb potatoes, cooked, with a whole head of peeled roasted garlic (it'll give the mixture a buttery texture) and 1/4 cup of the potatoes' cooking water. Or blend potatoes with 1/4 cup low-fat buttermilk (it's actually thicker than whole milk but has just 1% fat) and slivered fresh basil. 5. PREPARE RICH, HEARTY (BUT LOW-FAT) SAUCES AND GRAVY. Hold the cream, and instead mash one cooked, peeled potato with 2 Tbsp of its cooking liquid; stir into the pan juices and heat until thickened. 6. DON'T COAT VEGETABLES WITH OIL OR BUTTER TO ADD FLAVOR. A better idea: Sprinkle steamed or lightly sauteed vegetables with lemon, lime, or orange zest (1 tsp zest per 1 lb vegetables) immediately after cooking; toss and season to taste with salt, pepper, fresh basil or tarragon and, if you like, minced garlic. 7. TO SERVE SOUPS THAT ARE LESS FATTENING, REMOVE OILS AND GREASE, WHICH RISE TO THE TOP, WITH A STRAINER LADLE. The slotted utensil allows you to skim the fat from the broth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toast Topping Ideas Recipe By :Ellen C. Rakes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Sliced bananas and cinnamon (and maybe a little honey) -- toast the bread and then top with the bananas and cinnamon. Broil or top brown until it's nice and hot. Great with a cup of hot tea or coffee! Honey and cinnamon Slice of nonfat cheese, then broil or top brown (I really like the Soy Kaas nonfat soy cheese with Jalapeno. It melts relatively well under a broiler, too.) Nonfat cream cheese (and sometimes jam) Yogurt "cheese" (which is created by draining the yogurt through a coffee filter for a few hours...although I rarely bother. I don't care if the yogurt's a little runny) Mustard or nonfat Peppercorn salad dressing or nonfat 1000 Island salad dressing; top this with either cheese and/or a slice of tomato and onion or cucumber Slice of Yves nonfat vegetarian Canadian bacon with or w/o a slice of nonfat cheese. Again, broil or top brown to heat it up. Applesauce Cottage cheese - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Curry In A Hurry (Mom's) Recipe By :Recipes From an Ecological Kitchen,Lorna Sass (S. Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup frozen peas -- thawed 1 pound firm tofu 1 tablespoon canola oil 2 teaspoons cumin seed 1 1/2 tablespoons fresh ginger -- grated 1 small chili pepper -- or pinch cayenne pepper 3/4 pound ripe tomatoes -- cored and finely chopped 2 teaspoons curry powder -- (2 to 3) 1/2 teaspoon ground turmeric 3 tablespoons fresh cilantro -- or parsley, chopped soy sauce Press the tofu for 10-15 minutes. You do this by putting the block of tofu on a plate. Place another plate on top and weight that plate with something heavy like a big can of tomatoes. Drain the liquid. You can skip this step but it makes the tofu a little meatier and less watery. Cut the tofu into 1/2" cubes. Heat oil in a large skillet or wok. Stir in cumin seeds and cook for a second or two. Stir in the ginger and chili pepper and saute for another few seconds. Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes. Stir in tomatoes, 2 tsp curry powder, and the turmeric. Cook for 3 minutes, stirring frequently. Taste and add more curry powder if the curry taste isn't strong enough. Stir in the peas, cilantro and tamari to taste. Continue to cook, stirring frequently until most of the liquid released by the tomatoes has evaporated and the peas are cooked, about 1-2 minutes. Some variations listed are - add 1-2 cups shredded raw cabbage with the tomatoes - saute 1 large thinly sliced onion before adding tofu - use 2 large cloves of minced garlic instead of, or in addition to the ginger. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Cutlets Recipe By :(John Fair) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb firm tofu 2 1/2 Tbs Soy sauce 1 Tb Whole wheat flour 2 Tbs cornmeal 1 1/2 Tbs sesame oil -- or canola oil 1 Tb Saki -- or dry white wine 2 tsp Mirin -- sweet Japanese wine 1 green onion -- minced 2 tsp fresh ginger root -- grated Cut block of tofu lengthwise into 4 slices. If using medium tofu, wrap in a cloth and press with a 5 lb weight for about 20 minutes. Put 1T of soysauce in a dish and roll tofu slices in it until the are coated. Combine whole wheat flour and cornmeal. Roll tofu in this mixture until thet are evenly coated on all sides. Heat oil in a skillet. If you don't want the oil, use a teflon pan. Fry on medium heat until tofu is golden brown on both sides. Combine remaining soy sauce, sake and mirin. Drizzle over tofu slices. Remove skillet from heat. To serve, sprinkle each slice with grated ginger, minced onion and spoon sauce from skillet over them. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Fish Patties Recipe By :Norma Scheall, TTN Trailblazer Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Side Dishes Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Fish -- boneless, cooked 1/2 cup tofu -- drained, crumbled 1/4 cup Wheat Germ 1/2 C Assorted Veggies -- cut in sm pcs 1 Egg 1/4 C Bread Crumbs Cooking Oil Salsa Mix first 5 ingred. Add bread crumbs as needed so mixture can be formed into patties. Fry in oil until browned. Serve with salsa. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Gumbo Recipe By :Eat More, Weigh Less Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C onion -- diced 2 C vegetable stock 1 1/2 Cups canned tomatoes -- crushed 1/2 Cup carrots -- cut 1/4 inch thick 1 C celery -- cut 1/4 inch thick 4 C okra -- cut 1/4 inch thick 1 C red bell pepper -- diced 1 C green bell pepper -- diced 1 C yellow squash -- sliced 10 Ozs spinach -- chopped 1/2 C corn -- fresh or froz,thawed 6 Cloves garlic -- sliced 1 Tablespoon cajun seasoning 1 Teaspoon paprika 1 Tablespoon gumbo file powder 1/2 Teaspoon fenugreek seed 1/4 Teaspoon red pepper flakes 10 Ounces tofu -- pressed and cubed fresh ground pepper salt In large saucepan, combine onions, stock, tomatoes, carrots and celery. Bring to a boil and simmer 10 minutes. Add okra, bell peppers, corn, garlic, cajun seasoning, paprika, gumbo file, fenugreek and red pepper flakes. Simmer 10 minutes. Add tofu and squash, simmer 10 minutes. Season with salt and pepper. Serve hot. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with rice or cornbread if desired. NOTES : Optional additions: shrimp (yum!); reduced-fat sausage and/or ham. * Exported from MasterCook * Tofu Manicotti Recipe By :Bobb1744 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Manicotti shells 1/2 cup fresh mushrooms -- chopped 1/2 cup Finely chopped Onion 1 tablespoon fresh parsley -- snipped 1 teaspoon Dried Italian seasoning 1/8 teaspoon Paprika 10 ounces Tofu -- drained Egg White -- slightly beaten 2 tablespoons Grated Parmesan Cheese 1 1/4 cups Skim Milk 2 tablespoons Flour 1/8 teaspoon Garlic powder 1/2 cup lowfat cheddar cheese -- shredded Cook pasta shells according to package directions. Rinse in cold water; drain. Spray a med skillet with Pam. Add mushrooms and onion; cook till tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish. For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted. *****************************************************************8 Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Mayonnaise Recipe By :Super Veg Main Meals,Vikki Leng(Val Paino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soy milk 1 cup tofu -- (200g) 2 lemons -- juiced 3 tablespoons vegetable oil 1 clove garlic -- crushed 1 teaspoon dry mustard 1 pinch chili powder -- or hot sauce Serves 4-6 Blend all the ingredients together until light and fluffy, using a food processor or blender. For a golden, spicy touch, add .5 teaspoon ground tumeric before blending. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Quiche Recipe By :jenherl@ux1.cso.uiuc.edu (herl jennifer l) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Cornstarch 1/2 cup skim milk 1 C Tofu -- cubed 1/2 C Nonfat Yogurt 1/2 C Nonfat Cottage Cheese 1 Egg Substitute, Liquid -- or 2, or 2-4 whites 1 Dash Tabasco Sauce 1 Tsp Worcestershire Sauce -- or 2 tsp Black Pepper Filling: 1/2 cup chopped onion -- optional 1/2 cup chopped mushrooms -- optional 1 cup chopped broccoli -- optional 1/2 cup nonfat mozzarella cheese -- optional parsley basil marjoram Here's my recipe for tofu quiche. It can easily be made lowfat by using skim milk, Mori Nu Lite tofu (1 g fat per serving), 1% or nonfat cottage cheese, nonfat plain yogurt, and lowfat or nonfat cheese. The crust is a different problem. If you want it very low fat, don't use the crust. I haven't tried any of the lowfat alternatives I've read about, so I won't recommend one. Put the milk and corn starch in blender and blend for 10-15 seconds. Add rest of ingredients and blend until smooth. Put your choice of the following in a prebaked pastry shell (or quiche dish sprayed with cooking spray: 1 medium onion, chopped and sauteed (in water or broth for lowfat) 1 cup sliced mushrooms 1 cup cooked chopped vegetables (broccoli, leeks, spinach, ...) 1/2-1 cup grated cheese (Swiss, jack, ...) herbs to taste (chervil, basil, marjoram, ...) Pour blended mixture over vegetables, sprinkle paprika over the top, and bake in preheated oven at 350 F for 40 min or until a knife inserted just off center comes out clean. Let stand about 5 min before serving. (I did this from memory; I'll check it tonight when I get home) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomatillo Sauce Recipe By :Reversing Heart Disease-Ornish (Aiko Pinkoski) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 whole tomatillos -- husked 2 whole jalapenos -- seeded and deveined 1/2 large onion -- cut into chunks 3 cloves garlic -- peeled 1 bunch cilantro -- about 1 cup, loose cumin -- optional Put tomatillos, jalapenos, onion & garlic into boiling water. Simmer (don't boil) until tomatillos turn bright green, then olive green (took about 10 minutes, the tops of mine never turned olive green). Don't overcook or the the tomatillos will split open. Take vegies out w/slotted spoon into blender, add cilantro (I just took off the thickest stems) and puree. Add cumin and more (raw) peppers or garlic if you want it spicier. Add cooking liquid to thin sauce if necessary. - - - - - - - - - - - - - - - - - - - Serving Ideas : On potato salad w/ tomatillo sauce (see recipe) * Exported from MasterCook * Tomatillo Sauce #2 Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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) 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 * Tomatillo Soup Recipe By :Healthy Indulgences 1995,Lynn Fischer (Tina D. Bell) Serving Size : 8 Preparation Time :0:30 Categories : Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 1 cup onion -- chopped 3 cloves garlic -- chopped 1 pound tomatillos -- remove husks quarter 1 jalapeno -- seed and chop 1 chicken bouillon cube 1 pound orzo -- cooked and drained 1/2 cup nonfat sour cream Lightly spray a nonstick 4-quart Dutch oven with vegetable oil and place over medium heat. Add the onion, garlic, a few teaspoons water, and cook, stirring constantly, about 5 minutes until the vegetables are tender. Add 3 cups water, tomatillos, jalapeno, and bouillon cube and bring to a boil. Reduce the heat and simmer 8 to 10 minutes. Cool slightly. Transfer the mixture to a food processor, or use an immersion, or hand, blender, and puree until smooth. Return the mixture to the Dutch oven, stir in the orzo, and heat through, but don't boil. Either stir in the sour cream in the pot or add a dollop on each serving. [McRecipe:patH 18 Aug 96] - - - - - - - - - - - - - - - - - - - NOTES : Publisher: William Morrow Lynn's Notes: The satisfying zest of this soup makes searching for this Mexican green tomatolike fruit well worth the effort. The tomatillo is smaller than a tomato, covered with a tight-fitting paperlike husk, and tastes best when green. It can be found in specialty food stores, Latin American markets, and some supermarkets. Substitute green tomatoes if you can't find tomatillos. Orzo is a small rice- shaped pasta that cooks in just a few minutes. (250 cal, 1.5g fat) * Exported from MasterCook * Tomatillo-artichoke Soup Recipe By :Curtis Jackson Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cans tomatoes with green chilis -- (10 oz.) (Ro-tel) 1 Can chickpeas -- (15 oz.) 1 Can tomatillos -- whole (12 oz.) 1 Can red kidney beans -- (27 oz.) 2 Cans artichoke hearts -- (8.5 oz.) 1 Can tomatoes -- crushed (28 oz.) 1 Large onion -- chopped 10 Cloves minced garlic 2 Tablespoons balsamic vinegar 1 1/2 Teaspoons thyme 1 1/2 Teaspoons oregano cayenne -- to taste white pepper -- to taste 2 Cans corn -- or frozen,(11 oz.) water as needed If you make this large a recipe, pour everything except the corn, including the liquid from all cans, into at least a 5-quart dutch oven. You shouldn't need any water to begin with. Bring to a boil, then simmer for a long time (I think I ended up with about 6-7 hours), adding water if necessary. When the artichokes begin to fall apart with a slight prompting, the stuff is nearly done. When the tomatillos begin to truly fall apart with a good squish from a spoon, the dish *is* done, although I'm sure you could simmer for as long as you like. Shortly before serving, add the corn to the dish. The artichokes give the dish very soft texture and body, the kidney beans and chickpeas add some slightly firmer texture, and the corn gives a good solid mouth feel while its sweetness is a good counterpart to the oregano and thyme. NOTE: I did not forget salt. I didn't need to add any. The liquid from the cans of beans was quite sufficient, although we've been on somewhat low salt for a while. YMMV. You can serve this as-is, or over rice. HOWEVER, we found out with the very last of it that our favorite way to serve it is about 2/3 cooked cous cous to 1/3 of this dish. Mix those two together and you have a very tasty and filling concoction that is also easy too. What would I do different next time? 1) 1 teaspoon of oregano instead of 1.5 2) Add another can of artichoke hearts; maybe two - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomatillo-papaya Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Tomatillos -- peeled and rinsed 1/2 cup Chicken stock 1 bunch cilantro -- chopped 1 bunch green onions -- (tops only) -- chopped 1 tablespoon Safflower oil 1 small papaya -- peeled and seeded From Casa Madrona Restaurant in Sausalito, Calif. Simmer tomatillos in stock until tender. Saute cilantro and chopped green onion tops briefly in 1 Tbsp. safflower oil. Mix all ingredients in blender and puree until smooth. Strain and season to taste with lime, salt and pepper. Serve with chicken or seafood. Serves 4. Nutritional analysis per serving: 78.9 calories; 3.6 grams total fat; (0.4 grams saturated fat); 0.9 grams protein; 10 grams carbohydrates; 0.1 milligrams cholesterol; 132.5 milligrams sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato And Basil Pesto Recipe By :Eat More, Weigh Less; Bradley Ogden (Sean Culhane) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Med Tomatoes -- vine-ripe 2 C Basil -- tightly-packed 1/2 C Italian Parsley -- tightly-packed 3 Cloves Garlic -- minced 2 Tsp Balsamic Vinegar 2 Tsp Lemon Juice -- fresh Salt -- to taste -- optional Black Pepper -- to taste Here's my modified version of Bradley Ogden's "Tomato and Basil Pesto" on page 310-311 of Ornish's _Eat_More,_Weight_Less_ (I find the original version too strong on the vinegar and too weak on the garlic and basil). * Core the tomatoes and cut in half. Grill over very hot coals for only a few minutes to take some of the colour and flavour. (Use oven broiler if you don't have access to hot coals.) Remove from the grill and set aside to cool. * Place basil, parsley, and garlic in a food processor. Process until smooth. Add the tomato, vinegar, and lemon juice and process. Season with the salt and pepper to taste. (I always leave out the salt and go heavy on the black pepper) Tastes wonderful on homemade gnocchi or al dente whole wheat pasta. Freeze excess in ice-cube trays, transferring to a ziplock bag once frozen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato And Salsa Sauce With Chicken Recipe By : (Irene) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salsas Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salsa with 1 can of Italian Style 1 jar salsa -- family sized 1 can Italian tomatoes 3 boneless skinless chicken breasts -- sliced pasta -- cooked Combine 1 large (family size) jar of mild Salsa with 1 can of Italian Style Stewed Tomatoes. Simmer while you stir fry 3 or 4 (depending on size) boneless skinless chicken breasts, sliced. Add the cooked chicken to the Salsa and Tomato combination and simmer while you cook your favorite type of pasta. Serve Salsa tomato and chicken over Pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Basil Pasta Recipe By :Pasta Machine Cookbook,D.R.German,pg 98 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Extruder: -- (Hand:) 1 1/4 C Semolina Flour -- (1 C) 1 Tsp Dried Basil -- (1 t) 1/4 C Tomato Juice -- (to 1/3 cup) This is superb pasta with any tomato-based sauce. For real eye appeal, try combining this with spinach pasta. The basil may be adjusted to your taste. *NOTE: The original recipe called for 1 T olive oil or vegetable oil OPTIONAL for the extruder and (0) by hand. I always eliminate the oil when making pasta. - - - - - - - - - - - - - - - - - - - NOTES : Cal 191.4 Fat 0.6 g Carbs 38.9g Dietary Fiber 2.2 g Protein 6.8 g Sodium 56 mg CFF 2.8% ------------------------------ * Exported from MasterCook * Tomato Bean Soup Recipe By :Australian Weight Watchers (Deborah Rohrlach) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato puree 1 cup canned tomatoes 1 onion -- chopped 1 stick celery 1 red bell pepper -- or green (capiscum) 2 small zucchini 1 small carrot Chop vegies and steam 4 -5 minutes. Combine with puree, tomatoes, 60g kidney beans and herbs and seasoning to taste. Simmer 15 minutes. 60g fresh wholemeal bread Serve with 1 cup fruit salad FAT = 3.5 grams FIBRE = 2.2 grams Serve with: 1 x 60g crusty wholemeal bread roll 20g reduced-fat (7% fat) grated cheese 2 tsp fruit chutney or pickles (50 optional kJ) Lettuce leaves or alfalfa sprouts 2 cups vegetables 30g avocado (1 Fat), 2 tsp lemon juice 100g cherries NOTE THIS LIGHT MEAL CONTAINS 1 FAT SELECTION + 50 OPT kJ FAT = 11 grams FIBRE = 13 grams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Chutney Recipe By :Betty Rosbottom's Cooking School Cookbook(Mary Beth Lohse) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tomatoes -- seeded, peeled, and coarsely chopped 1 1/2 cups granny Smith apple -- 1/2" cubes 1 clove garlic -- finely chopped 1/2 cup red bell pepper -- coarsely chopped 1/3 cup dark brown sugar -- loosely packed 1/2 teaspoon cayenne 1 teaspoon crystallized ginger -- chopped 1. Combine all the ingredients in a heavy 3 to 4 quart saucepan over medium high heat. Mix the ingredients well and bring the mixture to a boil. Then lower the heat to a simmer and cook, uncovered, until the tomatoes and apples are softened and the liquid has reduced to the consistency of a light glaze, 1 to 1 1/2 hours. The cooking time can vary depending on the juiciness of the fruit and vegetables. (The chutney will keep, covered and refrigerated, for 4 to 5 days; or you can seal it in sterilized canning jars.) 2. Serve the chutney at room temperature or warmed, as desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Chutney #2 Recipe By :Gourmet Mag, 12/94 (Elizabeth Keller) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can whole tomatoes -- (28- 32-ounces) with juice, chopped 1 Large onion -- chopped (about 1 cup) 1 lemon zest -- grated 1/2 Cup sugar 1/2 Cup cider vinegar 1/3 Cup dried currants 1 Teaspoon mustard seed 1/2 Teaspoon mustard seed 1/2 Teaspoon salt 1/4 Teaspoon cayenne 1/4 Teaspoon ground allspice 1/4 Teaspoon cinnamon In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2+1/2 cups. Chutney keeps chilled, covered, 3 months. Makes about 2 +1/2 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Cumin Dressing Recipe By :(Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup tomato juice 1 small garlic clove -- put through a press 3/4 teaspoon ground cumin 2 Tablespoons olive oil 2 teaspoons lemon juice salt -- optional pepper to taste In a small bowl or measuring cup, whisk ingredients until evenly blended. Spoon over greens. Makes about 1/2 cup dressing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Sauce Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion 1 clove garlic 1 tablespoon tomato puree -- (paste) 1 tin tomatoes A little extra water Seasoning Microwave onion and garlic for about 3 minutes; transfer to saucepan with the tomato puree, stir, add tinned tomatoes and a little water, season, bring to the boil and simmer for about 15 minutes. If it's a bit liquid, boil harder to reduce - get it to the sort of consistency you would like, bearing in mind you have brown rice to moisten! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Soup Recipe By :Kenton Campbell Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato juice -- 48 oz or so 2 cans tomatoes -- diced 2 cups water 2 teaspoons chicken bouillon cube -- (wylers ) granules 2 carrots -- diced 1 large onion -- diced 1/2 cup pasta -- ditali (short like elbow, but no curve) 1/2 cup barley Basil Marjoram -- to taste 1 bay leaf -- or two Simmer for an hour or more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Soup #2 Recipe By :Howard Lawson Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Quart tomatoes -- home canned -- 2% low-fat milk salt and pepper garlic basil, oregano, chives, spinach, onion tops, etc This recipe is intended to get you started on developing your own tomato soup. I've been working on this soup for about a month and will enjoy hearing what you do with it. Ingredients: 1 qt. home canned tomatoes a bit of 2% milk (cream is terrific if you can) Salt, if needed and freshly ground pepper a bit of finely minced garlic Some green like basil, oregano, chives, chopped spinach, onion tops, whatever Direction: Use a blender or one of the new hand blenders(we really like our Braun) to mess this stuff up a little but don't go so long as to make a puree. Add a little flour if you like a thicker soup and heat to boiling the simmer awhile to develop the flavors. Serve with your favorite crouton floating or with a nice hearty bread that you can dunk, or a bit of shreeded cheese or ... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Spinach Sauce Recipe By :H.L. Darby Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Spaghetti Sauce -- fatfree 1 C Spinach -- to 1 1/2 C 1 Tbsp Fresh Dill 1 Tbsp Thyme 1 Tbsp Marjoram 5 Fresh Basil Leaves -- to 6 C 2 Cloves Garlic -- to 3 2 C Water -- to 3 1 Pkg Lipton Tomato-Herb Dry Soup Mix I was running low on spagetti sauce last night, so I improvised. This is what I came up with and it was dee-lishus. I'll have to estimate the amounts I used, so you can too. Put all sauce in pot (rinse jar & use that too). Add soup powder. Blenderize remaining ingredients using as much water as needed. Add to the sauce and simmer until desired consistancy. I'm not sure how much calories from fat in the dry soup mix, but I count grams per day so it was ok for me. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Vinaigrette Dressing Recipe By :Boston Globe (Laplante, Michelle) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Tomato Juice 2 Tbsp Olive Oil 1 Tbsp Balsamic Vinegar 3/4 Tsp Sugar 1/2 Tsp Dijon Mustard Salt -- optional Pepper -- to taste I was reading today's Food section in the Boston Globe (5/4/94), and thought of all of you on this list who are always looking for a good recipe for low fat salad dressing. Tomato juice replaces most of the oil in this reduced-fat recipe. In a small bowl or measuring cup, whisk ingredients until evenly blended. Makes about 2/3 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Yogurt Russian Dressing Recipe By :(Alekz Traynor) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp. dry mustard 2 tsp. sugar 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 4 tablespoons tomato puree 1 cup nonfat plain yogurt combine all ingredients in a bowl and whisk together well. Makes 1 1/4 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato, Basil And Orzo Soup Recipe By :Vegetarian Times,11/95 (Kelly McHugh) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp olive oil -- optional 1/4 c sherry -- or apple juice 1/2 onion -- minced 2 cloves garlic -- minced 1/2 c chopped red bell pepper 4 c plum tomatoes -- fresh or canned chopped 1 cup vegetable broth 1/2 c orzo fresh basil -- chopped Saute onion, garlic & bell pepper in olive oil & sherry/apple juice till soft. Add tomatoes and veg. broth and bring to a boil. Simmer 7 minutes. Add orzo and simmer another 10 minutes. Stir in basil before serving. Makes 4 servings. My notes: I made this over my lunch break and stuck it in the refrigerator so I could just reheat it for dinner. The orzo soaked up *a lot* of the liquid so I added another cup of veg. broth before reheating. I served it with a green salad. [Kelly] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato, Orange And Celery Soup Recipe By :WW Healthy Heart CkBk,Beverly PIper (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Potato -- peeled and chopped 1 clove garlic -- crushed 1 stalk celery -- chopped 1 large carrot -- diced 1 1/2 pounds ripe tomato -- quartered 1 tablespoon Tomato puree 1/2 orange -- juiced 3/4 pint Vegetable stock 1 teaspoon Dried basil Salt and freshly ground -- black pepper Thin strips of blanched -- orange rind, to garnish 1 tablespoon Olive oil 1 Onion -- chopped Preparation time: 20 minutes Cooking time: 30 minutes Freezing: recommended for up to 3 months Selections per serving: 1/2 Fat; 3 Vegetable; 35 Optional Calories Calories per serving: 110 Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot. Cook, stirring frequently, for 5 minutes or until the vegetables are softened. Add the tomatoes and cook for 2 3 minutes more, stirringg constantly. Add the tomato puree, orange juice, vegetable stock and basil. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes, or until the vegetables are tender, Pass the soup through a sieve to extract skins and pips. Check the seasoning before reheating gently, Serve garnished with the blanched orange rind. Cook's note: to blanch the orange rind, cover thin strips of peel with boiling water. Leave for 2 minutes and then drain through a sieve. The same can be done with other citrus fruits such as lemons, limes or grapefruit. Taken from the Weight Watcher's Healthy Heart Cook Book by Beverley Piper - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato, Vidalia Onion And Chickpea Salad Recipe By :Wholesome Harvest (Hayes Theiling Dorton) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Tomato -- coarsely chopped 1 C Chickpeas, Canned -- drained & rinsed 3/4 C Vidalia Onion -- coarsely chopped 1/4 C Fresh Basil -- chopped 4 1/2 Tbsp Red Wine Vinegar 1 Tbsp Dijon Mustard 1/2 Tsp Salt -- optional 1/4 Tsp Pepper Hi, everyone! Here's another recipe from my summertime repertoire of throw- together-and-throw-in-the-fridge cuisine, also adapted from Carol Gelles' _Wholesome Harvest_. In a large bowl, toss the tomato, chickpeas, onion, and basil. In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour over the salad and toss. Serve immediately or refrigerate several hours to chill and blend flavors before serving. - - - - - - - - - - - - - - - - - - - NOTES : Cal 111.7 Fat 1.4g Carb 22.5g Dietary Fiber 4.7g Protein 4.6g Sodium 617mg CFF 10.1% * Exported from MasterCook * Tomato-basil Relish Recipe By :Bean Education&Awareness Network(Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups plum tomatoes -- chopped fresh or canned 1/4 cup fresh basil -- finely chopped or 2 tsp. dried 1/2 tsp. Worcestershire sauce salt and pepper to taste 2 tsp lemon juice -- (2 to 3) Serve with Italian Bean Patties (see recipe). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-cheese Sourdough Bread Recipe By :Sourdough Cookery,p 50 (Anne Louise Gockel) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup refreshed starter 1 can Italian plum tomatoes -- (28 oz) 1/2 can tomato paste 2 packages yeast -- (2 tbl) proofed in 1/4 cup water and 2 tbl sugar 3/4 pound sharp cheddar cheese -- grated (3/4 to 1) 1/2 teaspoon baking powder 2 tablespoons butter or margarine -- melted (2 to 3) 2 teaspoons salt 6 cups flour Really MARVELOUS bread! Quickly disappears at parties. Yield: two *large* round loaves 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] Remove tomatoes from their juice and dice them into small pieces. Add diced tomatoes, about half of the juice from the canned tomatoes, tomato paste and cheese to the starter mixture. Add the melted margarine. Mix. Add the yeast. Sift baking powder and salt with 2 cups of flour. Add to the starter mixture. You should have a slurry the consistancy of brownie batter (add another cup of flour if need be). Let the slurry rise until doubled in bulk. Add the rest of the flour 1 cup at a time. When the mixture is too stiff to stir, continue adding flour while kneading it in the bowl. Turn out onto a floured board and knead (while adding flour as neede). The dough should be very smooth and silky. The dough rise until doubled. It rises fairly quickly. Punch down and divide into 2 or 2 1/2 loaves. Form into loaves and place in greased loaf pans or greased 8-9" pie pans. I use 2 pie pans and a small half-loaf pan; the round loaves are huge! Let rise. Bake at 375 degrees for about 40 minutes. Variation: add some refreshed dried tomatoes. You might want to cut down on the tomato paste and tomato juice with this variation. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-fennel Soup With Garlic Croutons Recipe By :"Fields of Greens",Annie Sommerville (Curtis Jackson) Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Rave Reviews Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart vegetable stock -- made w/additional: 2 cups canned tomatoes 1/2 teaspoon anise seed 1/2 teaspoon fennel seed 1 large yellow onion -- diced, about 2 cups 3/4 teaspoon salt 1 teaspoon anise seed -- ground 1 teaspoon fennel seed -- ground 4 cloves garlic -- finely chopped 2 medium carrots -- diced, about 1 cup 2 medium fennel bulbs -- quartered lengthwise cored, and thinly sliced (about 2 cups) 1/2 cup dry sherry 2 pounds fresh tomatoes -- (about 3 cups) peeled, seeded, pureed or 28 oz canned tomatoes with juice -- pureed salt and pepper -- to taste sugar -- as needed grated parmesan cheese -- OPTIONAL Garlic Croutons: 2 cloves garlic -- finely chopped 1/4 baguette -- thinly sliced A delicious soup for early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes will retard the cooking of the vegetables, so be sure they're very tender before adding them. Include the fennel trimmings in the stock; they'll enrich the flavor. Curtis sez: "Not only is this soup absolutely delicious, but it is a one-pot meal that can be on the table in about an hour from start to finish. Be careful with the size range of fennel bulbs - on my first go at this recipe my 2 fennel bulbs yielded about 4 cups instead of 2 and I had to freeze a half. Also, you might try adding a lot of black pepper (about a tablespoon) to make a nicely peppery version of this soup." -- NOTE: If you are not making your own stock from scratch, increase the anise seed and fennel seed to be ground by 1/2 teaspoon each, and add 2 cups of chopped tomatoes when you add your stock made from veggie broth powder or other means. Make the stock and keep it warm over low heat. In a non-stick soup pot, water-saute the onions with 3/4 teaspoon salt, the anise, and the ground fennel. When the onions are soft, add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until they are very tender, about 5 minutes. Remove the lid, add the sherry, and cook for 1 or 2 minutes, until the pan is nearly dry. Add the chopped tomatoes (if not already in the stock), tomato puree, 1 quart stock, and 1/4 teaspoon salt; cover and cook over low heat for 30 minutes. Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes too acidic. Serve with Garlic Croutons and freshly grated Parmesan cheese. Garlic Croutons: Preheat the oven to 375 F. Lay the slices of baguette on a baking sheet, spray them lightly with cooking spray (optional), and sprinkle the garlic on them generously, adding more to taste. I found that pre-chopped garlic from a jar has enough oil in it that it is perfect to spread on and still use the absolute minimum oil to achieve the desired result. Bake for about 8 minutes, until the croutons are crisp and lightly browned. Don't leave out the croutons. They're trivial to make while the soup is simmering (slice some french bread, slather on lots of minced garlic, and bake for a few minutes), and they make a real difference in the overall taste of the bowl of soup. Serving suggestion: Place one crouton in the bottom of a shallow soup bowl, fill the bowl with soup, and top with 2 or 3 croutons, garlic-side up. [Curtis] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-zucchini Lasagna With Roasted Red Pepper Recipe By :Fatfree List:Cooking Light Magazine (Ellen Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 jars roasted red peppers -- drained and rinsed 1 cup onion -- chopped 3 cloves garlic -- minced 3/4 cup bread crumbs -- wholewheat 1 tablespoon balsamic vinegar 1/4 teaspoon salt -- optional 1/8 teaspoon ground red pepper 1/8 teaspoon black pepper 2 teaspoons Liquid Barbecue Smoke(r) 5 cups zucchini -- (1/2" slices),sliced 6 medium tomatoes -- sliced (1/4" slices) cooking spray 9 lasagna noodles -- cooked 1/2 cup chopped fresh basil -- divided "Here's a recipe worthy of dinner parties, even with SAD invitees. They'll never miss the meat--or the cheese. This is from Cooking Light magazine, and I'm giving you my adaptation because my version is a little faster. Sorry it's a little long." "This is **outstanding** and well worth the time. The flavor is *fantastic*! We served it the other evening to my husband's new boss, and he loved it." Saute onion and garlic in nonstick skillet in a tsp of water or broth 4 minutes or until browned. Place in food processor with red peppers, bread crumbs, vinegar, salt, red and black pepper, and liquid smoke. Process until smooth. Set aside. If you have time, broil the zucchini slices until blackened. If not, microwave a few minutes until crisp-tender and then pour onto paper towel to blot excess moisture. Broil the tomato slices until blackened (they taste better that way, and the process evaporates the excess juice). Arrange 3 noodles in the bottom of an 11" x 7" baking dish coated with cooking spray. Top with 1/2 of the zucchini slices, 1/2 of the tomatoes, 1/4 c. of fresh basil, and about 1/3 of the sauce. Repeat layers. Finish with a layer of noodles, then top with rest of sauce. (You can make ahead to this point; cover and refrigerate until ready to bake.) 50 minutes before serving, cover with foil and bake at 350 degrees for 30 minutes. Uncover, bake 10 minutes more. Let stand 10 minutes before serving. Garnish with a couple of nice basil sprigs. Makes 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-zucchini Soup With Ajvar Recipe By :Curtis Jackson Serving Size : 5 Preparation Time :2:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yellow onion -- diced 4 cloves fresh garlic -- finely chopped 6 medium zucchini -- chopped 44 ounces chopped tomatoes -- 3 14.5 ounce cans 10 ounces ajvar -- pref. "extra hot" 2 cups carrots -- finely diced 8 ounces tomato sauce 6 ounces tomato paste 1/4 cup tamari soy sauce -- to taste 2 tablespoons balsamic vinegar 1 handful fresh basil -- or 1 tbsp dried other herbs as desired Water-saute the onion over medium-high heat until the onions just begin to turn soft, about 5 minutes. Add the garlic and cook for 2 more minutes. Place all ingredients (including juice from canned tomatoes) in a soup pot or crockpot/slow cooker, bring to a boil, and simmer until the zucchini is tender, about 2 hours. Add sugar if necessary to cut the acidity, and serve warm, or chill and serve cold a la gazpacho. This soup is much better after a night or two in the fridge to allow the strong flavors to completely marry. VARIATION: Instead of basil as the main herb, use about half the amount of dill weed. If you try this variation, consider increasing the amount of balsamic vinegar. This worked out quite well; think of it as a gazpacho-like soup that can be served hot or cold. I think next time I'm going to add about 2 or 3 cups of corn to this. The flavor, texture, color, and sweetness should all work perfectly: - - - - - - - - - - - - - - - - - - - Serving Ideas : Entree: serve hot w/crusty bread. Appetizer: serve cold. NOTES : Ajvar is a bright orange paste made from eggplant, garlic, and spices. The brand I use (Adriatic, imported from Slovenia) comes in both mild and extra hot versions. I use the extra hot because it isn't really very hot and in this soup it ends up imparting a very subtle warmth. The orange of the ajvar and carrots, the red of the tomatoes, and the white and green of the zucchini make this a very colorful soup somewhat akin to gazpacho. The acidity and sharpness of the ajvar and canned tomatoes is offset by the sweetness of the carrots and tomato paste. If the soup is too sharp or acid, add a bit of sugar to mellow it. MAKES 5 MAIN COURSE SERVINGS OR 12 APPETIZER SERVINGS * Exported from MasterCook * Tomato/onion Dressing (Rose's) Recipe By :Rose (657-0570@MCIMail.com) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Tomatoes -- wedges (14 1/2 oz) 1 large sweet onions 2 tablespoons Herb Vinegar -- or whatever Vinegar you like . . . and You may want more than 2 TB) 1/2 Teaspoon Poppy seeds 1/2 Teaspoon Celery seeds 1/2 Teaspoon Garlic salt 1 1/2 Teaspoon Basil 1 Teaspoon Cilantro 1/2 Teaspoon Dill weed 1/2 Tablespoon Sugar 1/2 Teaspoon Citric Acid -- (optional for A longer shelf life) 1. Saute Onion along with the spices in a small amount of veggie broth, wine, or water until transparent and tender. .. 2. Put tomatoes and onion mixture in blender, add vinegar and sugar. Blend on low speed. 3. Taste, add more vinegar, salt, and/or more sugar to suit individual taste buds. This makes a nice dressing for any kind of green salad. Thanks for the prodding to get this done. It's something I've been wanting to do since selling the stuff last summer. Rose.....(for private E-Mail, please use: 657-0570@MCIMail.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomatoes And Zucchini Recipe By :Lynn (Lrausc19@starnetinc.com) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray coating 1 Large onion -- thinly sliced 1 Clove garlic -- minced 1 Can tomatoes -- (14 1/2 ounce) -- cut up 2 Medium zucchini -- thickly sliced 1 Medium green pepper -- chopped 1/2 Teaspoon dried basil -- crushed 1/4 Teaspoon pepper 2 Tablespoons Parmesan cheese -- grated 1. Spray a large skillet with nonstick spray coating. Cook onion and garlic in skillet till onion is tender but not brown, stirring occasionally. 2. Stir in undrained tomatoes, zucchini, green pepper, basil, and pepper. Cover and simmer for 10 minutes or till zucchini is tender, stirring occasionally. Uncover and simmer about 5 minutes or till most of the liquid evaporates. 3. Pour into 6 individual serving bowls. Sprinkle with Parmesan cheese. Calories: 46, Protein: 3g, Carbohydrate: 8g, Fat: 1g, Sodium: 153mg, Cholesterol: 2mg, Potassium: 351mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomatoes Provencale Recipe By :Good Food, Spet. 1986 (Tina Bell) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large plum tomatoes reserved soaked mushrooms -- from Mushroom & Leek soup) 1 large shallot 1 tablespoon dry vermouth -- (or balsamic vinegar) 1/4 tsp sugar Cut tomatoes in half through the stem ends. Scoop our pulp with a small spoon into small saucepan mash lightly. Place tomato shells cut sides down on a paper towel Add mushrooms, shallot, and vermouth to pulp. Cook over low heat until liquid evaporates and vegetables soften (about 10 minutes) Stir in sugar. Let cool slightly. Heat oven to 450 degrees Spoon mushroom mixture into tomatoes shells Place in a small baking dish Bake until heated through, about 5 minutes. Serve hot. Serves 2. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomatoes Stuffed With Quinoa Salad Recipe By :COOKING MONDAY TO FRIDAY (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tomatoes -- cap removed, cored and hollowed out (beefsteak) Salt 2 cups quinoa -- cooked 2 pickling cucumbers -- peeled, seeded and finely diced (kirby) 1/3 cup fresh parsley -- chopped 1/3 cup fresh mint -- chopped 2 scallion -- thinly sliced 1/4 cup vegetable broth -- double-strength 2 tablespoons fresh lime juice Fresh jalapeno pepper -- seeded and minced -- (If you like things mild, use Bell Peppers or mild salsa) Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, herb and scallions. Make a dressing of the broth, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper. Stuff tomatoes with the salad and serve one tomato to each person. COOKING MONDAY TO FRIDAY SHOW #MF6680 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Top Foods 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 -------- ------------ -------------------------------- **** Tips for low-fat diet may be best gift for your heart BY LINDA SHRIEVES Orlando Sentinel On Valentine's Day, when we give each other heart-shaped cards and heart-shaped boxes of chocolates, hearts are heavy on our minds. So what can you do to maintain a healthy heart that pumps when it's supposed to -- and keeps on ticking? Perhaps the best medicine for your heart, say dietitians, is a low-fat diet. ``There is no magic bullet,'' says Dr. Fred Cobb, director of Duke University's Center for Living. ``What people should remember is that they need to lower fat in their diets.'' The best way to do that is to eat more fruit and vegetables and cut back on foods that are high in saturated fat, such as well-marbled meat, fatty luncheon meats like pastrami and dairy products. Variety is also important. The human body needs a variety of fruits and veggies to get the wide range of nutrients that nature offers. That said, however, there are foods that appear to help your heart -- just as there are foods that you ought to avoid if you're battling high cholesterol. What follows are 10 foods or food groups that can help put you on the road to a healthier heart: 1. Green, leafy vegetables. Your mom was right about eating your vegetables. A diet high in fruits and vegetables has many benefits: Not only are you getting many cancer- and disease-fighting agents when you eat them, but if you fill up on vegetables, you'll have less room for fatty foods. The vegetables we need most, however, are the ones that we don't eat enough of -- witness America's devotion to the nutrient-less iceberg lettuce and starchy corn. We should eat more spinach, kale, turnip greens, mustard greens, romaine lettuce and broccoli. They're high in anti-oxidants and folic acid, which help prevent heart disease. 2. Orange or deep-yellow vegetables. Like green, leafy veggies, these aren't Americans' favorites, but orange vegetables are rich in anti-oxidants. Carrots, yams, pumpkin, sweet potato and winter squash are high in beta-carotene, an essential anti-oxidant. Beware, however, of eating vegetables that are cooked in fat. 3. Citrus. High in anti-oxidants and vitamin C, citrus is one of nature's best disease-fighters. Oranges are high in vitamin C, and they're also a source of folic acid, another heart-disease fighter. 4. Red wine. Scientists who have studied the eating habits of the French and heart-disease believe that the French custom of drinking red wine with dinner may contribute to their lower incidence of heart disease. Although U.S. health officials question the wisdom of ``prescribing'' alcohol, the French paradox scientists suggest no more than two 5-ounce glasses of wine a day, preferably drunk with a meal. 5. Fish high in omega-3 fatty acids. This category includes salmon, mackerel, and sardines. Omega-3 fatty acids have only a minor effect on LDL (or ``bad'') cholesterol, but they are much more effective at lowering your triglyceride level, according to ``The New Living Heart Diet'' (Fireside, $16). Studies have found that people who have suffered a heart attack can stave off future heart troubles and unclog arteries by eating omega-3 fish. How much? Two portions of these fish a week. 6. Oatmeal or oat bran cereal. Eating soluble fiber, which can be found in oat bran and oatmeal (as well as products such as beans and whole-wheat bran), can help lower cholesterol. By adding two ounces of an oat cereal to a low-fat diet, you can reduce cholesterol by two or three percent. 7. Extra-lean meats. You don't have to become a vegetarian to have a healthy heart but the authors of the ``New Living Heart Diet'' suggest you buy meat ``lean'' or ``extra lean.'' Limit intake to 5 or 6 ounces a day. Here's a rule of thumb: 3 ounces of meat is about the size of a deck of playing cards. ``In truth, there's nothing wrong with eating beef,'' said ``Living Heart'' co-author Lynne Scott, ``as long as it's very lean and the portion is no more than 6 ounces for the entire day. You also need to make sure other low-fat foods are served with it.'' 8. Soy foods. Before you gag at the thought of tofu, read on. Research shows that replacing some animal protein (such as cheese or meat) with at least 25 grams of soy protein daily can dramatically lower your level of bad-cholesterol, also known as LDL. If you hate tofu's texture, consider using soy milk, making side dishes with green soy beans or making milkshakes with tofu. And don't forget soy burgers, which are getting tastier these days. ``Soy is the only nonanimal food that will give you all eight essential amino-acids that we normally get from animal products,'' said Kim DeGaetano, a clinical dietitian at Central Florida Regional Hospital in Sanford. 9. Olive oil or canola oil. Don't drown food in oil. The idea is to eliminate as much oil, butter and margarine from your diet as possible. But if you need a touch of butter to make a dish, substitute olive or canola oil instead. The reason? Butter is high in saturated fat, which clogs the arteries, while monounsaturated fat (found in olive and canola oil) can lower your LDL cholesterol. 10. Garlic. Daily consumption of garlic seems to wash away some arterial plaque. The slow and steady approach, however, is the key. In studies, patients who ate two or three cloves a day had lower rates of fatal heart attacks and fewer attacks of angina, but the effect was only evident after two years of following the regimen. Mercury Center Web. Posted with permission. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Top Ramen Stir Fry Recipe By :Top Ramen Noodles Package (Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages Top Ramen Noodles 3 Cups Boiling Water 1 Tablespoon Oil 3/4 Pound Shrimp -- (or chicken, etc) 1 1/4 slices Green Onions -- 1-inch slices 1 1/2 Tablespoons Lemon Juice Cook the noodles in boiling water for 3 minutes; rince with cold water and drain. Meanwhile, heat oil in wok or skillet. Stir-fry meat and onions for 1 minute. Add the cooked noodles, seasonings from the flavor packet and lemon juice; toss and heat through. Serve topped with 1 Tablespoon toasted sesame seeds. Garnish with lemon wedges. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Torte Recipe By :Verla Furniss, Rigby, ID Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Egg Whites -- Beaten Stiff 2 Cups Sugar 28 saltine crackers -- Mashed - Soda Cracke 2 tsp Baking Powder 1 Cup Walnuts -- Chopped 2 tsp Vanilla Mix ingredients together. bake in ungreased pan 350 for 45 minutes, or until dry and done. Cool and spread with Cool Whip and chocolate syrup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortellini Appetizers Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tortellini nonfat Italian salad dressing pitted black olives -- or Spanish or Greek red onion rings Tortellini: Cook as directed on package, chill thoroughly. Marinate in fat-free Italian dressing with whole pitted olives (black, Greek, Spanish, etc) and red onion rings. Serve with cocktail toothpicks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortellini Soup With Broccoli And Herbs Recipe By :San Jose Mercury News, Jan 17, 1996 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Pies, Crusts & Pastry Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Chicken Broth -- or vegetable broth 12 Oz Tortellini, Meat-Filled -- or any cheese or Meat Stuffed Fresh Or Frozen Pasta 2 C Broccoli Flowerets -- **NOTE 1 1/2 Tbsp Green Onions -- chopped, or chives 1 Tbsp Marjoram -- total mixed with Sage -- mixed with Oregano *NOTE: Original recipe used 2 T extra virgin olive oil. I omitted the oil completely and added the herbs and onions into the soup as it was cooking. **NOTE: I didn't have any broccoli in the house so I used frozen corn. Pour broth into a saucepan and bring to a boil. Add tortellini and cook 1 - 2 min or, if frozen, according to package directions. Add broccoli and cook over high heat about 5 min. (You are cooking broccoli to crisp-tender stage as you finish cooking pasta.) Meanwhile, mix remaining ingredients in a small bowl. Serve soup in bowls, topping each serving with a drizzle of the flavored oil. Serves 4 This is a fabulous soup...I really enjoyed it with the corn. Entered into MasterCook II by Reggie Dwork (Recipe used with permission) - - - - - - - - - - - - - - - - - - - NOTES : Cal 209.7 Fat 7.1g Carbs 21.2g Fiber 3g Protein 24.4g Sodium 889mg CFF 26.1% * Exported from MasterCook * Tortilla Soup Recipe By :(Beverly Whitting) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts vegetable broth 1/2 can kidney beans -- or pinto beans 1/2 can tomatoes -- crushed 1 can corn -- or 2/3 c frozen corn 1/3 onion 2 cloves garlic 2 teaspoons cumin 1/3 cup fresh cilantro or 1 tsp dried coriander 8 corn tortillas 2 jalapeno -- or more to taste Basically, you just put it all together & cook it. The onion, garlic, & jalepenos should be finely chopped. The tortillas should be cut into strips like a fine egg noodle. Bits of the tortillas will dissolve in cooking which makes this a thickish soup. Add more broth if needed. To make my broth, I used Superior Foods Better Than Boullion Vegetable Base. 1 tsp makes one cup & contains 10 calories, no fat, 1 g protein, & 1 g carbohydrate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortillas Recipe By :FF Mailing List (Jeffrey Butera) (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 teaspoons baking powder 3/4 teaspoon salt 1 cup warm water This recipe works GREAT! First time I tried it, no problems except make sure you roll the tortillas as thin as possible! Best used same day as they are made as they do get hard if you cool & save for several days. Stir together flour, baking powder and salt. Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together. Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes. For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges. Turn tortilla often, stretching dough as you carefully peel it off board. Make sure these are PAPER thin, the thinner, the better! As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat. On a preheated electric griddle set at medium-high heat or about 375 degrees. Almost immediately, tiny blisters should appear. Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top. Blisters will form over most of surface as you press. Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft. If tortillas stick or brown too quickly, reduce heat. Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked. Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or fressze. Makes 1 dozen 9-inch flour tortillas. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tradional Pumpkin Pie Recipe By :Eagle Brand Foods (Gayle Albert) Serving Size : 8 Preparation Time :1:00 Categories : Eat-Lf Mailing List Holidays & Gifts Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 inch pie shell 2 cups pumpkin -- (16oz can) 1 can sweetened condensed milk -- (14 oz) 2 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Preheat oven to 425 degrees. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Trifle Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- (or substitute) 4 oz sugar 3 oz flour 1 can peaches -- in light syrup Several tablespoonsful strawberry jam Several fluid oz sherry 5/8 pint skim milk 1 tablespoon custard powder -- up to 2T 5 ounces whipping cream -- (yes, I know, but it is Christmas!) 1/4 pint nonfat yogurt Whisk the eggs with 3 oz sugar until thick and pale, fold in flour, and bake at gas mark 6 (400 F, 200C) for about 10 minutes, until springy - actually, we use the microwave for cakes destined for trifle, it's quicker! When cool, break into chunks and place in bowl. Add tinned peaches and sherry - you might not want to add all the juice from the peaches. Spread jam across the top of this. Make custard with the milk, custard powder, and remaining sugar, and spread on the top. And since it's Christmas, top the whole lot with the cream, which you whip until it is stiff, then you whisk in the yogurt in two or three goes. Or you could use that half-fat aerosol cream, if you can bear it! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple-rich Cornell Bread Recipe By :(Deb Kirwan) Serving Size : 15 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Soy Flour 1 Tbsp Whey -- dry milk solids 1 Tsp Wheat Germ days before I worked outside the home), I made all of our bread, and I was always looking for ways to make it more healthy without anyone suspecting. Then I stumbled across the "Triple-Rich Cornell Formula," and I used it for almost everything. It's simple. When you measure flour for anything, put in the bottom of each cup of flour that the recipe calls for: Then fill the cup with your usual white flour. This recipe was developed many years ago at Cornell University to raise the nutrition level among low-income and institutionalized groups. I used this for bread, cakes, cookies, etc., and no one ever complained. (I don't think they knew.) This was before my low-fat cooking days; now I'd be sure the milk powder was made from skim milk. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple-rich Cornell Formula (Additive For Flour) Recipe By :Cornell Univ (Deb Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp soy flour 1 tbsp dry milk solids 1 tsp wheat germ Then fill the cup with your usual white flour. This recipe was developed many years ago at Cornell University to raise the nutrition level among low-income and institutionalized groups. I used this for bread, cakes, cookies, etc., and no one ever complained. (I don't think they knew.) This was before my low-fat cooking days; now I'd be sure the milk powder was made from skim milk. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tropical Orange Cooler Recipe By :Light & Easy Cooking Collection (Dwork) Serving Size : 2 Preparation Time :0:01 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Pineapple Juice, Frozen Concentrate -- * see note 1/2 C Water 1/3 C Nonfat Dry Milk Powder 1/2 Tsp Coconut Extract 4 Ice Cubes Combine juice concentrate, water, dry milk powder, and coconut extract in container of an electric blender; top with cover, and process 30 sec. With blender running, add ice cubes, one at a time, process until smooth. Serve immediately. NOTE: Use pineapple-passionfruit-banana juice concentrate, thawed and undiluted Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 169.5 Fat 0.2g Carbs 37.8g Dietary Fiber 0.2g Protein 4.9g Sodium 67mg CFF 0.8% * Exported from MasterCook * Trout Pasta Sauce Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion 2 cloves garlic -- (2 to 3) 4 ounces mushrooms -- by weight 1 tablespoon tomato puree -- or paste 1 red bell pepper 2 glasses rose wine -- or wine and water 1/2 medium trout -- cooked 6 ounces fromage frais -- or nf sour cream Seasoning to taste Made a lovely pasta sauce last night with left-over trout and fat-free fromage frais (suggest you substitute yogurt or ff "sour cream" if you can't get the latter). Tasted really rich! [Annabel] Chop onion, crush garlic, and start both in the microwave for about 5 minutes. Meanwhile, cut pepper in half, remove seeds and ribs, and place under hot grill (broiler) until skin blackens, whereupon transfer it into a plastic bag. Wash mushrooms, and maybe cut up a bit. Remove skin and bone from trout. Also meanwhile, be cooking some pasta. I used fettucine, but what you like... Put cooked onion and garlic in a saucepan, add tomato paste and stir. Add wine, mushrooms and seasoning, and simmer for about 10-15 minutes. Meanwhile, remove skin from pepper, cut into bits, and add to sauce. Add trout last. When pasta is cooked, dish it up, leaving sauce boiling while you do it. Remove from heat, stir in the fromage frais and serve at once. Yummy. You could have extra pepper and omit the fish altogether, or you could use some other sort of fish - I had the trout left over from Sunday lunch... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna And Macaroni Casserole Siciliana Recipe By :Cooking Cleverly Using Your Gas Range Efficiently(Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs tuna in water -- drained and flaked 1/2 tsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 clove garlic -- minced 14 1/2 ounces canned tomatoes -- crushed 8 ounces tomato sauce -- no-salt added 2 tbsps parsley 1 tsp salt 1/2 tsp granulated sugar 1/2 tsp basil 1/2 tsp oregano 1/2 tsp lemon juice 1/2 c elbow macaroni -- cooked 1/4 c fat-free parmesan cheese In a skillet, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender. Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes. Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes. Sprinkle with parmesan cheese and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Casserole Recipe By :David B. Robinson Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Rave Reviews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces noodles 6 1/4 ounces white tuna in water -- drained 2/3 cup fresh mushrooms -- cleaned and sliced 1/2 teaspoon garlic powder 1/2 teaspoon dill weed 1/2 teaspoon celery seed pepper 2 cups plain nonfat yogurt -- or ff sour cream 6 tablespoons parmesan cheese 1/4 cup evaporated skim milk 3 tablespoons cooking sherry -- dry 1/2 cup whole wheat bread crumbs Preheat oven to 350 deg. F In a 2-qt. casserole dish, toss cooked noodles, tuna, and mushrooms. Mix all remaining ingredients but bread crumbs together until smooth. Pour mix over tuna/noodles/mushrooms and mix that. Add crumbs. Bake covered 30-35 min or until hot and bubbly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Fettucini Delight Recipe By :The Final Diet, Michaiel& Linda Chatterson (P.A. Belanger) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fettucine 2 medium onions -- coarsely chopped 4 medium zucchini -- coarsely chopped 1 tablespoon olive oil 1 teaspoon dried dill weed 1 teaspoon curry powder 1 1/2 cups lowfat yogurt 2 cans tuna in water -- flaked salt and pepper to taste Cook fettuccini as per directions. In large pan, saute onions and zucchini in hot oil until tender; add herbs. Add tuna and yogurt; stir and cook just until heated through. Toss lightly with pasta and serve immediately. Serves 4. 350 calories serving 6 g. fat per serving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Lasagna Bundles Recipe By :Quick & Easy Casseroles (Anita Matejka) Serving Size : 6 Preparation Time :0:15 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Rave Reviews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lasagna noodles -- cooked and drained 10 3/4 ozs low-fat cream of mushroom soup 1/2 c skim milk -- at room temperature 12 ozs tuna in water -- drained and flaked 1 1/2 c frozen mixed vegetables -- thawed and drained 1/2 c fat-free cheddar cheese -- grated 1 egg white 1/4 c bread crumbs 1/4 tsp salt 1/2 c fat-free cheddar cheese -- grated Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Place hot noodles under cold running water until cool enough to handle. Drain and set aside. In a mixing bowl, combine soup and milk; set aside. In another mixing bowl, combine tuna, mixed vegetables, 1/2 cup cheddar cheese, egg white, bread crumbs, salt, and 1/2 cup soup mixture. Cut cooled noodles crosswise into halves. Spoon equal amounts of tuna mixture onto center of each noodles; roll up noodles. Place noodles, seam side down, in prepared dish. Top with remaining soup mixture. Bake, covered for 35 mintues or until heated through. Top with remaining cheese. Bake for 5 minutes more or until chese has melted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Melt With Bacon And Swiss Cheese Recipe By :The Tuna Fish Gourmet (Anita Matejka) Serving Size : 4 Preparation Time :0:10 Categories : Eat-Lf Mailing List Fish & Seafood Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices white bread 3 tablespoons nonfat thousand island salad dressing 8 slices nonfat swiss cheese -- singles 8 slices lowfat bacon -- cooked and drained 1 Naked Tuna Salad -- see recipe 3 tablespoons nonfat margarine -- Fleischman's Arrange bread in pairs of a work surface. Spread thousand island dressing over all slices. Top each piece of bread with a slice of cheese, folding the cheese in half to fit if necessary. Place 2 bacon slices on 4 of the slices on the opposite 4. Spread tuna salad on top of the 4 servings of bacon, then take the opposite halves of the sandwiches and gently invert them on top of the tuna halves. Preheat a skillet over medium heat. Lightly spread the fat free spread over both sides of each sandwich. Place sandwiches in the preheated skillet and cook until lightly toasted bottom and flip and cook 3 minutes longer or until cheese has melted. - - - - - - - - - - - - - - - - - - - Serving Ideas : Cut in half and serve immediately. * Exported from MasterCook * Tuna Noodle Casserole Recipe By :Reader's Digest Down Home Cooking (Anita Matejka) Serving Size : 6 Preparation Time :0:30 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Filling---- 1/2 tsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 10 3/4 ozs low-fat cream of mushroom soup 1 c fat-free cheddar cheese -- shredded 1 c fat-free plain yogurt 1/4 tsp crushed red pepper 1/2 tsp black pepper 8 ozs elbow macaroni -- cooked 12 1/4 ozs tuna in water 2 c frozen corn kernels -- thawed ----Topping---- 1/2 c bread crumbs 1/4 c fat-free parmesan cheese -- grated Preheat oven at 350. In a 12" skillet heat oil over medium heat. Then, cook onions and bell peppers until tender. Add soup, cheddar cheese, yogurt, crushed red pepper, black pepper, macaroni shells, and tuna just until combined. Pour entire mixture into 2 1/2 quart casserole dish. Meanwhile, combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable mixture. Bake for 30 minutes. - - - - - - - - - - - - - - - - - - -