* Exported from MasterCook * Yummy Chocolate Cake Recipe By :(Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C Flour -- All-Purpose 1 C Sugar 4 Tbsp Cocoa Powder 3/4 Tsp Salt 1 1/2 Tsp Baking Soda 1 1/2 Tbsp Vinegar -- white 1/2 C Applesauce, Unsweetened -- or 1/2 oil 1 1/2 Tsp Vanilla 1 1/2 C Cold Water Mix dry ingredients in large bowl. Make a well in center and pour the wet ingredients into the well. Beat till there are no lumps. Pour into ungreased 9 x 13" baking pan. Cook in preheated 350 deg F oven for 25 min or till a toothpick comes out clean when poked into the center. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com Typos courtesy of my computer! - - - - - - - - - - - - - - - - - - - NOTES : Cal 168.6 Fat 0.5g Carbs 38.8g Dietary Fiber 0.7g Protein 3.1g Sodium 293mg CFF 2.7% -- Reggie Dwork | Om Mani Padme Hung reggie@jeff-and-reggie.com | Owner eat-lf mailing list Well, I guess I lost the other one I wanted to post today. I merged my notebook and main computer last nite and now wonder how many others are circling around in cyberspace with no home to go to?? Oh well!! This one is really good (at least Jeff and I think so). Need to cut back on the sugar though. It does come out sweet. I used blackberry jam as that is what I had enough of at the time and it was wonderful. Also tried using the Fleishmann's FF margarine spread and it turned out better then expected with no fat and less calories then others I have here in the house. Been only using the Fleishmann's on potatoes but now I will try it in more baked things. Well, here it is (after my long-winded-ness!!) Hope you enjoy it * Exported from MasterCook * Zephyr Buns ("Alvin Kerr's") Recipe By :Beard on Bread, James Beard (pp.165) Serving Size : 18 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 2 tablespoons warm water -- (100-115 degrees) 2 tablespoons sugar 1 teaspoon salt 3 whole eggs -- use egg substitute 2 cups all-purpose flour -- sifted 1/4 cup melted butter 1 teaspoon cool water Soften the yeast in warm water and stir in the sugar and salt to dissolve. In a bowl, beat 2 of the eggs and blend in the flour. Then stir in the yeast mixture and melted butter. Knead vigorously in the bowl with the hands, till the dough leaves the sides of the bowl and is elastic-5 minutes. Make into a ball, put in a buttered bowl, and cover with plastic wrap. Let rise in a warm, draft-free place for 1 1/2 hours, or till doubled in bulk. Punch down and divide into 18 equal pieces. Roll the pieces into balls and arrange, well separated, on a buttered baking sheet. Let rise 30 minutes, or until doubled in size. Brush with the remaining egg beaten with a teaspoon of water. Bake in a preheated oven at 375F for 10 minutes, or until nicely browned. Cool on a rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Herbed Mushroom-tomato Sauce Recipe By :Betty Crocker: Crockery Cking,p96 (AshsNet@aol.com) Serving Size : 6 Preparation Time :8:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces canned tomatoes -- cut up 2 cups fresh mushrooms 6 ounces tomato paste 1/2 cup onion -- chopped 2 cloves garlic -- minced 2 tablespoons parmesan cheese -- grated 2 teaspoons dried oregano -- crushed 2 teaspoons brown sugar 1 1/2 teaspoons dried basil -- crushed 1/2 teaspoon salt 1/2 teaspoon fennel seed 1/4 teaspoon crushed red pepper 1 bay leaf 12 ounces spaghetti -- cooked and drained 6 tablespoons parmesan cheese -- grated 1. Place all ingredients in crockpot and combine. 2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. 3. Disgard bay leaf. Serve over the cooked pasta. Sprinkle with cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Pinto Bean Soup Recipe By :Cooking Light Magazine (Marita Perez) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable Cooking Spray 1/2 cup green bell pepper -- finely chopped 2 cans pinto beans -- (15 1/2 oz) undrained 1 can tomatoes -- (14 1/2 oz) undrained and chopped 1 can green chiles -- chopped (4 oz) 2 tablespoons water 1/4 cup water 1 1/2 teaspoons ground cumin 1/4 teaspoon ground red pepper 1/4 cup green onion -- thinly sliced 2 tablespoons green onion -- thinly sliced Coat a saucepan with cooking spray; place over medium-high heat until hot. Add bell pepper; saute 2 minutes. Remove from heat; add 1 can pinto beans and mash (I didn't mash). Add remaining beans, tomatoes, and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Ladle soup into bowls; top with onions. Yields: 6 servings (about 108 calories per 1 cup soup and 1 Tb onions). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zinfandel Sorbet And Poached Pears Recipe By :HS.Roch811sd@xerox.com (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Env Gelatin -- unflavored 1/2 C Cold Water 1/3 C Sugar 1 1/4 cups White wine -- Zinfandel 5 1/2 ounces Pear Nectar -- Canned Poached Pears: 2 cups White wine -- Zinfandel 3/4 cup Sugar 1 tablespoon Lemon Juice 4 medium Pears -- Bartlett or Anjou -- peel, halved, core Here is a recipe I came across in a Favorite All Time Recipes cookbook. I have not made this recipe but had something very similar and if you like pears you will like this. --Heather-- Sorbet: In a medium saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, then stir in remaining ingredients. Pour into 9 inch square baking pan; freeze 3 hours hours or until firm. With electric mixer or food processor, beat mixture until smooth. Return to pan; freeze 6 hours or until firm. Serve sorbet in Poached Pears drizzled with Poached Pears Syrup, or serve in stemmed glassware. Garnish, if desired, with fresh mint. Poached Pears: In large skillet, thoroughly blend wine, sugar and lemon juice. Add pear halves, cut side down; simmer covered 15 minutes or until pears are tender. Remove pears and chill. Cook remaining liquid, uncovered, over medium-high heat 10 minutes or until liquid is reduced by half; chill. Per serving of Sorbet only: 73 calories, 0 g fat, 4 mg sodium, 0 mg cholesterol Poached Pears w/ sorbet: 197 calories, 0 g fat, 7 mg sodium, 0 mg cholesterol - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zippy Jalapeno Dip Recipe By :bjs (smgin2@sprynet.com) Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat plain yogurt 1/2 cup nonfat sour cream 3 ounces jalapeno -- chopped fine Mix all together. Let set for 1/2 hour. Serve on baked potato, tacos, raw or cooked veggies like cauliflower or broccoli, beans, anything that you want to give a little zip!! I even use it as a substitute on sandwich. 12 servings . 1 tbsp. 16.3 calories, 0 fat g, 2 chol, 2.5% fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini And Potato Soup (Cold) Recipe By :epochsys!aiko@uunet.uu.net (Aiko Pinkoski) (Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sm Onion 2 C Water -- or veggie broth 1/2 C Zucchini -- grated 1 C Potatoes -- unpeeled and thinly sliced (4 medium) 1 Tbsp White Wine Vinegar -- to taste 1/4 Tsp Tarragon -- to taste Skim milk -- to thin -- soup, optional Cook chopped small onion in veg. broth or water. Add 1 more cup broth or water, and grated zucchini, baby potatoes (they are organic), white wine vinegar, and tarragon, simmer covered til potatoes are soft. Blend everything and chill. Became pretty thick soup when cold, so you might want to add more broth. I had splashed in too much vinegar so I thinned the soup with skim milk before serving and it came out great. Recommended if you like tarragon. - - - - - - - - - - - - - - - - - - - NOTES : Cal 49.9 Fat 0.2g Carbs 11.2g Dietary Fiber 2g Protein 1.8g Sodium 285mg CFF 2.8% * Exported from MasterCook * Zucchini And Tomatoes Recipe By :(Linda Gordon) Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable Oil Spray 1/3 Cup Onion -- chopped 1 Cup Canned Tomatoes 3 Cups Zucchini -- cut in short strips 1/2 Teaspoon Sugar Saute onion until clear and soft. Add tomatoes, zucchini and sugar. Cover and cook for about 10 minutes. Makes 1 3/4 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bake Recipe By :Great Tasting LF Recipes Mag (Beverly Gutenberg) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Quaker Oat Bran hot cereal -- uncooked 1/2 teaspoon Italian seasoning 1/4 teaspoon black pepper 1 egg white 1 tablespoon water 2 medium zucchini -- sliced 3/4 inch thick -- and quartered 1 small onion 2/3 cup low-sodium tomato sauce 2 teaspoons olive oil 2 teaspoons grated Parmesan cheese 1/4 cup shredded part-skim mozzarella cheese Heat oven to 375 degrees. Lightly spray 8-inch square baking dish with cooking spray. In large plastic bag combine oat bran, Italian seasoning and pepper; mix well. Beat egg white dip zucchini in mixture, shake out excess, repeat. Place zucchini in prepared dish; sprinkle with onion. Spoon combined tomato sauce and oil over zucchini. Bake for 30 minutes or until zucchini is crispy tender; top with mozzerella cheese. 9 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread Recipe By :The Fannie Farmer Baking Book (Reggie Dwork) Serving Size : 16 Preparation Time :0:20 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C flour 1 Tbsp baking powder 1/2 Tsp baking soda 1 1/2 Tsps salt 2 Tsps cinnamon 1 Tsp nutmeg 1/2 Tsp cloves 1/2 C skim milk 2 egg whites -- whipped 1/2 c applesauce 1 c sugar 2 c zucchini -- grated Preheat oven at 350 deg F. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another mixing bowl, combine milk, egg whites, applesauce, sugar, and zucchini. Add wet ingredients to dry ingredients just until moistened. Pour batter into prepared pan(s). Bake for 50 to 60 minutes depending on pan size. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 150.4 Fat 0.4g Carbs 33.9g Dietary Fiber 0.8g Protein 3.4g Sodium 320mg CFF 2.1% * Exported from MasterCook * Zucchini Bread #2 Recipe By :Shape Magazine (Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups multi-grain flour 1 1/2 Cups sugar 1/2 Cup walnuts -- chopped 1 Teaspoon cinnamon 1 Teaspoon baking soda 1/4 Teaspoon baking powder 6 Whole egg whites 1 Cup applesauce 1/2 Cup buttermilk 2 1/2 Cups zucchini -- grated Preheat oven to 350 degrees. Spray a Bundt or tube pan with pam. In a large bowl, mix all dry ingredients. In a separate bowl, combine egg whites, applesauce and buttermilk. Mix in zucchini. Combine dry and wet ingredients and pour into pan. Bake 45 minutes - 1 hour. Serve warm or cold. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread #3 Recipe By :The Fannie Farmer Baking Book Serving Size : 16 Preparation Time :0:20 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C flour 1 Tbsp baking powder 1/2 Tsp baking soda 1 1/2 Tsps salt 2 Tsps cinnamon 1 Tsp nutmeg 1/2 Tsp cloves 1/2 C skim milk 2 egg whites -- whipped 1/2 C applesauce 1 C sugar 2 C zucchini -- grated Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another mixing bowl, combine milk, egg whites, applesauce, sugar, and zucchini. Add wet ingredients to dry ingredients just until moistened. Pour batter into prepared pan(s). Bake for 50 to 60 minutes depending on pan size. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread #4 Recipe By :(Bette Ide) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Egg Beaters(r) 99% egg substitute -- or substitute equal to 3 eggs 2 Cups sugar 1/2 Cup Wonderslim -- (or prune baby food) 1/2 Cup applesauce, unsweetened 3 Teaspoons vanilla 2 Cups zucchini -- (2 to 3 medium) packed and grated 3 Cups flour 1/4 Teaspoon baking powder 2 Teaspoons baking soda 1 Teaspoon salt 3 Teaspoons cinnamon 1/2 Cup chopped nuts -- (1/2 to 3/4) I revised the following recipe by substituting applesauce and homemade Wonderslim for the oil. The people I got the original recipe from made it with barley flour. It makes 2 loaves of a solid bread. I forgot to look closely at the recipe and peeled the zucchini; it still turned out o.k. [Bette] Beat egg substitute until light and fluffy. Add sugar, Wonderslim, applesauce, and vanilla. Blend well. Stir in zucchini. Add dry ingredients to creamed mixture. Fold in chopped nuts. Pour into two lightly sprayed loaf pans (9x5"). Bake at 350 degrees for 1 hr. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread #5 Recipe By :Better Homes & Gardens, New Cookbook(Anita Matejka) Serving Size : 16 Preparation Time :0:10 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups flour -- unbleached 1 Cup granulated sugar 2 Tsps cinnamon 1/2 Tsp baking soda 1/2 Tsp nutmeg 1/4 Tsp baking powder 1 C zucchini -- unpeeled and grated 1/4 C fat-free sour cream 1 egg white -- whipped 1/2 Tsp lemon peel -- grated Preheat oven at 350. Prepare pan a 8 x 4x 2" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. In another mixing bowl, combine zucchini, sour cream, egg white, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread #6 Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup zucchini -- grated 1 Cup water 1/4 Cup apple juice, from frozen concentrate 1/4 Cup honey 1/2 Teaspoon salt 2/3 Teaspoon cinnamon 2 Tablespoons Gluten Flour, 100% 3 Cups whole-grain wheat flour 2/3 Cup oat bran 1/3 Cup bread flour 2 Teaspoons yeast - - - - - - - - - - - - - - - - - - - NOTES : Cal 123.8 Fat 0.8g Carbs 27.2g Fiber 3.7g Protein 5.2g Sodium 69mg CFF 5.4% * Exported from MasterCook * Zucchini Bread #7 Recipe By :Net Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 Inch zucchini 1 1/2 Cups whole wheat flour 2 Tablespoons soy flour 2 Tablespoons nonfat dry milk powder 1 Teaspoon baking soda 1/2 Teaspoon salt 1/3 Cup applesauce 1/4 Cup walnuts -- finely chopped, opt. 1 Large egg 8 Ounces crushed pineapple Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan with oil or lecithin or light spray. Finely grate succhini, let drain while you combine dry ingredients. Preheat oven to 350 F. In a large bowl, mix together flours, dry milk, baking soda, salt, and nuts if you will. Set aside. In blender, puree on high speed the applesauce, egg or equivilent, and pineapple with juice . Add wet stuff to dry, moisten evenly. Squeeze out zucchini and add to batter, blen d. Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until browned and iniserted cake tester comes out clean Remove bread from pan, cool to room tempeerature. Wrap and chill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread, Karen's Recipe By :Karen Peddicord (Gary Mcmahon) Serving Size : 20 Preparation Time :1:20 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole eggs 2 cups sugar 1/2 cup canola oil or 1/2 cup applesauce 2 cups zucchini -- peeled, remove seeds, grate 3 teaspoons vanilla extract 3 cups flour 1 teaspoon baking soda 1/4 teaspoon baking powder 3 teaspoons cinnamon -- don't be stingy with the cinnamon 1 cup raisins, seedless -- or nuts In one bowl combine flour, soda, powder, and cinnamon - set aside. Beat eggs until foamy. Add sugar, oil/applesauce, zucchini, vanilla. Then add the dry mix. Stir in the raisins. Grease and flour two 8" loaf pans. (No-stick and flour) Bake at 350 F for 1 hour. Makes two loaves. I figure 10 slices/servings per loaf. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread, Karen's Modified Recipe By :Karen - modified by Gerry (posted by Reggie Dwork) Serving Size : 20 Preparation Time :1:15 Categories : Bread/Muffins/Rolls Eat-Lf Mailing List Hand Made Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Egg Beaters(r) 99% egg substitute -- Or Equiv 2 Cups sugar 1/2 Cup applesauce 3 Teaspoons Vanilla Extract -- Alcohol Free 3 Cups all-purpose flour 1/4 Teaspoon double-acting baking powder 1 Teaspoon baking soda 3 Teaspoons cinnamon 2 Cups zucchini -- coarsely shredded 1 Cup seedless raisins Peel, remove seeds and shred zucchini. Sift dry ingredients together - set aside. Beat eggs until foamy. Gradually add sugar, applesauce, vanilla and zucchini - beat until smooth. Add dry mix. Stir in raisins. Place batter in two Pammed and floured loaf pans (8-1/2" x 4-1/4"). Bake at 350 degrees for one hour. One serving = one slice > From: Gerard_Mcmahon_at_USAGNET5__FTDETRCK@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - NOTES : Cal 183.1 Fat 0.3g Carbs 42.8g Fiber 0.7g Protein 3.4g Sodium 95mg CFF 1.2% * Exported from MasterCook * Zucchini Brownies Recipe By :60 Days Of LowFat Low Cost Meals In Minutes (GARDNERM) Serving Size : 30 Preparation Time :0:20 Categories : Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c zucchini -- grated 1 1/2 c sugar 2/3 c applesauce 3 c flour 1/4 tsp salt 2 tsps baking powder 2 tsps baking soda 1/3 c cocoa powder -- sifted or carob powder 3 tsps vanilla 1 tsp coconut extract -- (this has no fat) Preheat oven at 350. Prepare a 8 x 15" baking pan with cooking spray and flour. In a mixing bowl, combine zucchini, sugar, applesauce, vanilla, and coconut extract. In another mixing bowl, combine flour, salt, baking powder, baking soda and cocoa/carob powder. Mix wet ingredients with dry ingredients just until moistened. Spread batter in prepared pan. Bake for 25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Carrot Muffins Recipe By :Quick & Easy Diabetic Menus (Anita Matejka) Serving Size : 12 Preparation Time :0:20 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 c oats -- rolled 1 c flour 1/2 c sugar 1 tbsp baking powder 1/4 tsp nutmeg 2 lg carrots -- grated 1 med zucchini -- grated 2/3 c skim milk -- at room temperature 3 tbsps applesauce -- at room temperature 2 egg whites -- whipped Preheat oven at 350. Prepare 12 muffin tins with cooking spray and flour. In a mixing bowl, combine oats, flour, sugar, baking powder, and nutmeg . In another mixing bowl, combine carrots, zucchini, milk, applesauce, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins almost full. Bake 20 to 25 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - NOTES : Optional: double all spices * Exported from MasterCook * Zucchini Carrot Muffins #2 (Or Bread) Recipe By :All Natural Allergy Ckbk, Jeanne M. Martin(G. Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup quinoa -- millet, or other cooked grain 1/2 cup zucchini -- finely grated and towel dried 1/2 cup carrot -- grated 1/2 cup crushed pineapple -- drained 1/2 cup honey -- maple syrup, or fruit concentrate 1/4 cup applesauce 1/2 cup apple -- pear, or peach juice 1 teaspoon vanilla -- (1 to 2) 2 cups kamut flour 3 teaspoons baking powder -- non-alum, (3 to 4) 1/4 teaspoon sea salt 1/2 cup raisins -- optional or chopped nuts These muffins are awesome. Even if you're not into health food, these are probably going to be pretty tasty to you too! Very moist and sweet, with lots of texture. Kamut is a fantastic flour with a more delicate flavor than whole wheat. It is an excellent flour to use in place of whole wheat for children under two whose digestive tracts are not really ready for wheat (will help avoid uneccessary allergies). Try these muffins on your small children! [Make sure you towel dry the zucchini, or the dough will be too wet. Gretchen] To cook quinoa, simmer 3 T. dry quinoa in 6 T. water 20 minutes. Mix all the wet ingredients thoroughly and gently. Stir in the cooked quinoa. In a separate bowl, sift together the flour, baking powder and sea salt. Preheat oven to 375 degrees. Lightly oil muffin pan and dust with flour. Combine wet and dry ingredients thoroughly until a slightly stiff but stirrable batter forms. Fold in raisins or nuts, if using. Scoop batter immediately into pan . Bake 20-40 minutes ( mine took 25 minutes), until toothpick comes out clean. Cool in pan 15 minutes.. For Bread: Oil large loaf pan and line bottom with wax paper. Dust with flour. Scoop batter into pan and smooth. Bake at 350 degrees 55-60 minutes or until bread is lightly browned and toothpick comes out clean. Cool bread 15 minutes in pan before removing and slicing. * Instead of kamut flour, you may use oat flour if 2 tsp. guar gum is also added. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Chips Recipe By : (Ozettt) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Slice zucchini very thin and season with your favorites. We use garlic powder and cajun seasoning. Dry until leathery about 8 - 10 hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Lasagna Recipe By :Laura Daw and Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Italian Main Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- zucchini -- sliced lengthwise lowfat mozzarella cheese mushrooms pizza sauce oregano Take your favorite lasagna recipe and substitute zucchini peeled (if you prefer) and sliced lengthwise for the lasagna noodles. Just make sure you are using a thick sauce as the zucchini produces some liquid. I did this layering it with lowfat Mozzarella, mushrooms, pizza sauce (should have used a thicker sauce, but it still tasted good), and some oregano. Really simple, just wanted to try it before I went to a lot of work and ingredients. The kids went nuts over it! I left out any meat and didn't miss it at all. [Laura] Sprinkling a little flour or corn starch on each set of layers before the zucchini helps keep this from getting too "wet" I use a flour sifter to get just a light dusting of flour so the flour doesn't overwhelm the rest of the flavors... also, try to use small zukes - they have smaller or almost non-existenet seeds and cook up better.... [Sharen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Meat Loaf Recipe By :Complete Taste Of Life (Anita Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c zucchini -- grated 1 lb turkey breast -- ground 1 med onion -- chopped 1/2 c red and green bell peppers -- chopped 2 c bread crumbs 1 egg white 1 can tomato paste -- (6 oz) 1 tbsp parsley 1 tsp tarragon 1 tbsp basil 1/2 tsp black pepper 1 c nonfat cheddar cheese -- grated Preheat oven at 350. Prepare loaf pan with cooking spray. In a mixing bowl -- combine zucchini, turkey, onion, peppers, bread crumbs, egg white, tomato paste -- parsley, tarragon, basil, and black pepper. Press mixture into prepared pan and cover with foil. Bake for 1 1/4 hours. Sprinkle cheese over the top. Return to oven and bake another 10 minutes. @@@@@ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Muffins Recipe By :Karen Ferner Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup zucchini -- finely chopped 1 cup all-purpose flour -- unbleached 1/2 cup whole wheat flour 1 3/4 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 tsp. salt 3/4 cup skim milk 1/2 cup wheat bran 1/4 cup light corn syrup 1/4 cup packed dark brown sugar 1 large egg white 2 1/2 tablespoons canola oil -- or safflower oil Preheat oven to 425 degrees. Coat 12 standard muffin tin cups with nonstick spray. Place the zucchini in a colander and let it drain while you measure and mix the remaining ingredients. In a large bowl, thoroughly mix the white and wheat flours, baking powder, cinnamon, baking soda and salt. In a medium bowl, mix the milk, wheat bran, corn syrup, sugar, egg white and oil. Pour the milk mixture over the flour mixture; add zucchini. Stir just until the dry ingredients are moistened; do not overmix. Divide the batter evenly among the muffin cups. Bake on teh center oven rack for 14 to 18 minutes, or until the muffins are nicely browned and spring back when touched lightly. Transfer the pan to a wire rack and let stand for 5 minutes before removing the muffins. Makes 12 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Pickle Ribbons Recipe By :Katherine Rodman Serving Size : 21 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1 cup water 1/4 cup sugar 2 tsp salt 1 tsp mustard seed 1 tsp turmeric 1/2 teaspoon crushed red pepper (I used a fresh cayenne from my garden) 8 sprigs fresh dill 3 garlic cloves -- peeled 3 med zucchini -- (about 1 1/2 lbs) --thinly sliced, lengthwise 1 cup onion -- thinly sliced 1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving. Yield: 21 servings - - - - - - - - - - - - - - - - - - - NOTES : These didn't last the day. {Katherine] * Exported from MasterCook * Zucchini Pie Recipe By :Ron's Recipe Database (ronamit@netvision.net.il) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Zucchini -- sliced 1/4" thick Salt water 1 cup Warm water 3/4 cups Brown sugar -- or white 1 teaspoon Cinnamon 1 teaspoon Cream of tartar 1 pie shell -- unbaked STREUSEL TOPPING: 1/2 cup sugar 1/2 cup flour 1/2 cup butter Remove all seeds and rind from zucchini. Parboil prepared zucchini in salt water until tender.Drain; put in bowl.Add warm water,sugar,cinnamon and cream of tartar. Place in unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top with Streusel Topping mixture.Return to oven for 1/2 to 3/4 hour.Tastes just like apple pie. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Pineapple Muffins Recipe By :Tim Champney Serving Size : 12 Preparation Time :0:40 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Egg Beaters(r) 99% egg substitute 1/2 cup crushed pineapple -- reserve liq. 1 cup brown sugar -- packed 1 cup zucchini -- shredded 1 teaspoon vanilla 1 cup flour 1 cup wheat flour -- whole-grain 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup walnuts -- chopped Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure remaining ingredients in another bowl. Stir to distribute - add to wet ingredients and stir to moisten. Add enough reserved pineapple liquid to attain batter consistency (drops in b lobs from spoon). Pour into muffins cups in 12 cup tin. Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Pizza Recipe By :Kathy Cox Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 4 cups zucchini -- shredded and drained 2 Egg Beaters(r) 99% egg substitute -- or equiv to 2 eggs 4 ounces nonfat mozzarella cheese 4 ounces nonfat cheddar cheese Topping: 1/2 Lb Ground Chicken -- or less 1/2 C Chopped Onion 1/2 C Green Bell Pepper -- chopped 1 C Tomato Sauce 1/2 C Mushrooms 4 ounces nonfat mozzarella cheese -- shredded 4 ounces nonfat cheddar cheese -- shredded Be sure and drain zucchini as much as possible. The crust will be watery if not drained good enough. Beat eggs, add salt, zucchini and 4 ounces each kind of cheese. Mix together and press into pizza pan. Bake 5-10 minutes at 350 degrees. Crumble ground chicken into 1 quart rapidly boiling water. Simmer until chicken is done. Drain well. Transfer to non-stick frying pan and add chopped onions. Cook over medium heat until onion is translucent. Add tomato sauce, season with garlic salt and oregano to taste. Spread onto cooked crust. Garnish with diced or sliced tomatoes, chopped green peppers and mushrooms. Add other veggies, if desired. Top with cheese. Bake 30 minutes. Makes 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Raisin Bread Recipe By :The Mormon Diet Cookbook (Reggie Dwork) Serving Size : 12 Preparation Time :1:15 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Flour 1/3 cup Sugar -- or substitute 1/2 cup Wheat Bran 4 teaspoons Baking Powder 1 teaspoon Cinnamon 1 cup zucchini -- shredded 1/3 C Water 1/4 C Applesauce 2 Egg Whites -- or substitute 3/4 C Raisins In a med bowl, combine dry ingred. Stir in zucchini. In a sm. bowl, mix water, applesauce and egg whites or egg replacer. Add to flour mixture, mixing just until moistened. Stir in raisins. Spoon into a sprayed 8 x 4" loaf pan. Bake in a 350 deg. F. oven 50 -- 55 min or until golden brown. Cool 10 min. Remove from pan. Cool completely on a wire rack. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Prep. time: 20 min. Baking time: 55 min. Cal 130.1 Fat 0.4 g Carbs 30.2 g Protein 3.3 g Sodium 132 Dietary Fiber 1.7 g CFF 2.4% -- Reggie Dwork | Om Mani Padme Hung reggie@jeff-and-reggie.com | Owner eat-lf mailing list Hi Lynn and all, Here are some blender recipes some of which I have tried and liked. Many of which by the time I found them I was really sick of blender stuff. At some point in the future I may give them a try. If anyone does before me please let me know how they taste!! * Exported from MasterCook * Zucchini Saute Recipe By :Monday to Friday Cookbook,Urvater (Deb Kirwan) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound zucchini -- or yellow squash (about 3 medium) 2 tablespoons fresh herbs -- such as tarragon, parsley or dill (optional) 1 shallot -- chopped --or 2 green onion -- chopped 2 tablespoons vegetable oil -- or butter* Salt and freshly ground black pepper 1. Rinse the zucchini, trim the ends, and grate with the shredding disk of a food processor. Mince the herb and shallot, if using (trim and thinly slice the scallions). 2. Heat the oil in a large skillet over high heat. Add the shallot, if using, and saute for 1 minute. Add the grated zucchini and saute, stirring constantly, for 2 minutes. Add the herb and scallions, if using, and saute for 15 seconds. Season to taste with salt and pepper. 3. With a slotted spoon, remove the zucchini to a serving dish or plates and serve immediately. Serves 4 to 6. *While this cookbook is reasonably low-fat in approach, I still cut down some of the fats. I'd probably use less than 2 tbsp in this recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Spread Recipe By :Woman's World Magazine Dec. 1993 (Reggie Dwork) Serving Size : 16 Preparation Time :0:30 Categories : Appetizers Eat-Lf Mailing List Spreads & Sandwiches Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Med Zucchini -- shredded 6 Med Scallions -- cut into pieces 1 Tbsp Lemon Juice 1/2 Tsp Sugar 1/2 Tsp Salt 1/4 Tsp White Pepper 1/4 Tsp Dill Weed 16 Oz Nonfat Sour Cream Zucchini -- slices for garnish Squeeze shredded zucchini to remove excess water; place in food processor or blender container. Add next 6 ingredients; process until smooth. Stir in sour cream until well combined. Chill. Garnish. Serve with crackers. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : MAKES: 16 servings SERVING SIZE: 2T Cal 22.5 Fat 0.1 g Carbs 2.7 g Protein 3.5 g Sodium 39 mg Dietary Fiber 0.6 g CFF 2.5% * Exported from MasterCook * Zucchini Steam-saute Recipe By :(Christina Hulbe) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- thinly sliced 3 tablespoons vegetable stock -- or water 2 teaspoons chili powder 1 teaspoon cumin seed 1 teaspoon mustard seed 1 large carrot -- matchsticked or grated (6 oz) 3 large zucchini -- matchsticked or grated ( 1-1/4 lb) salt and pepper -- or garlic salt Toss together carrot, zucchini and chili powder in a medium bowl. Heat a medium-sized, non-stick skillet over high heat. Put mustard seeds in the pan and cover immediately. Listen carefully, when seeds begin to pop, swirl pan (holding the lid firmly on the pan) over the flame until the wildest popping begins to die down. Pour seeds into vegetable mix. This will take 2 to 3 minutes. Reduce heat to medium and put cumin seed in the pan. Toast, swirling frequently, until the seeds become fragrant, about 2 minutes. Pour seeds into vegetables and mix. Add onion to the pan, cover, and allow to sweat for 2 to 3 minutes. Onion should just begin to brown and stick to the pan. Add stock or water and stir onions to free onions and dissolve brown bits. Continue to cook and stir until liquid has evaporated and onion is limp. Add vegetable mixture, and cook, stiring frequently, until tender-crisp, 3 or 4 minutes for matchsticks, 2 minutes if grated. Season with salt and pepper and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini, Mushroom And Fresh Tomato Sauce Recipe By :365 Ways to Cook Pasta (Spikedva@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons olive oil 1/2 cup onion -- chopped 1 cup zucchini -- cut in 1/2" cubes 1 cup mushroom -- chopped 1 garlic clove -- crushed 1 cup fresh tomatoes -- chopped 1/2 teaspoon salt 1/4 cup Italian parsley -- chopped 2 tablespoons fresh basil -- chopped grated Parmesan cheese Yield: 2-1/2 cups, or enough for 1/2 lb pasta 1. Heat oil in a wide saucepan; add onion; saute 5 minutes. Stir in zucchini and mushrooms; saute over hight heat, stirring, until tender, about 10 minutes. Stir in garlic, saute 1 minute. Add tomatoes, cook, stirring, 5 minutes. Add salt, parsley, and basil. 2. Toss hot pasta with the sauce and serve at once. Serve with Parmesan cheese, if desired. 365 Ways to Cook Pasta. This is delicious, but definitely NOT enough for a pound of pasta. DOUBLE recipe for 1 pound pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini-pineapple Bread Recipe By :Dr.Cookie Ckbk,Drs. Wayne & Yarnell(Sharon Badian) Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup crushed pineapple -- unsweetened ,drained 1/2 cup raisins 1 1/2 cups all-purpose flour -- unbleached 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp salt 1 large egg 1 large egg white 1/3 cup packed brown sugar 2 tablespoons vegetable oil 1/4 cup honey 1 tsp vanilla extract 1 cup zucchini -- shredded -- (1-2 medium zucchini) (makes 1 loaf, 14 slices) Here's a recipe for zucchini bread that I made last month. It's very tasty and uses a fair amount of zucchini, though not nearly enough given the way my plant is producing! [Sharon] Preheat oven to 350 degrees F. Coat a 9x5" loaf pan with nonstick cooking spray. Toss the pineapple with the raisins and set aside. Whisk the flour with the baking powder, baking soda, cinnamon, nutmeg, ginger, and salt and set aside. Beat the egg, egg white, brown sugar and oil with an electric mixer set on medium until smooth. Add the honey and vanilla and beat again. Drain any accumulated juice from the pineapple-raisin mixture. Stir the flour, pineapple-raisin mixture, and zucchini into the batter by hand until just combined. Scrape the batter into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack. Cool the bread in the pan set on a wire rack for about 10 minutes. Turn out onto a wire rack and cool completely. 146 calories/2.9 grams fat per slice, 18% CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zuccini Casserole Recipe By :Melissa J. Juliano Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 C zucchini -- chopped 1/2 cup onion -- coarsely chopped 1 cup cream of celery soup -- use lowfat soup 1 cup carrot -- shredded 6 oz. stuffing -- (herb)(up to 8 oz) or brown rice 1/2 C melted butter -- (sub Liquid ButterBuds or broth or skim milk) Steam zuke and onion -- set aside. Melt marg & toss with stuffing. Mix soup with zuke -- onion and carrots. Put 1/2 stuffing in pan on bottom -- top with mixture, then another layer of stuffing. Bake at 350 for 35 minutes. @@@@@ - - - - - - - - - - - - - - - - - - -