* Exported from MasterCook * Apple And Brown Rice Cereal Crisp Recipe By :Pat Hanneman & elf (Feb 1997) Serving Size : 8 Preparation Time :1:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 apples -- Gala 1/3 cup brown sugar -- light or golden 1/2 teaspoon orange peel -- minced 1 tablespoon fresh orange juice 1 1/2 cups cooked brown rice -- see pantry 1/4 cup walnuts -- finely chopped 1 cup quick-cooking oats 1 cup raisin bran -- flakes 1/4 teaspoon pumpkin pie spice -- or ground cinnamon 1/4 cup low-fat Bisquick mix 1 pinch salt 1 tablespoon oil Butter buds to taste 4 ounces applesauce Pare apples (optional). Halve each apple cross-wise; core. Slice each section into 8-wedges. Transfer to a non-reactive, microwave-proof container (like a Pyrex 8-cup measure). Toss with brown sugar, orange peel and orange juice. Microwave, loosely covered (i.e., paper plate), rotating, on high for 4 minutes. Stir. Microwave another 3 minutes. Stir. Add the rice and stir to toss. Cover loosely. Set aside. In a nonstick skillet over medium heat, dry pan toast the nuts, oats and bran flakes. Remove from heat. Stir in spice, Bisquick, oil, and salt; mix well. Then add the applesauce and continue to stir and toss until all is moistened. Preheat oven to 375F degrees. Lightly spray coat the bottom of a glass or ceramic 9 x 13 pan. Transfer the apple-rice mixture to the pan and spread. Top with the 'crisp' mix. Bake uncovered 20 minutes (bubbly). Remove from oven and loosely cover with a piece of foil for about 30 minutes. Remove the foil. Serve warm with ice milk or fat-free French-vanilla pudding (cup) Cutting is easy: halves. Tested 03 Fe 97. The butter buds give the sensation (taste and smell) of rich baked apple crisp. Excluding the optional ice-milk or pudding, one-eighth serving has 225 cals (3.9 g fat or 15%). Pantry . . . Use from 1-1/2 to 2 cups cooked short grain brown rice; a combination that includes basmati brown; or an assortment. I used 'Jubilee (with sweet, short, long, Wehani, Black Japonica). Gala apples are not quite right! But it got my mouth to watering! Double the orange peel! Recipe inspired by one from the Lundberg Family (http://www.lundberg.com). >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Blintzes Recipe By :Veggie Life, Mar 1997 Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Fruit Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lg Tart Apples -- Peel,Core,Fine Chop 1/4 cup Water 1/4 cup Light Brown Sugar 1 Tsp Cinnamon 2/3 cup Whole-Wheat Pastry Flour 3 tablespoon Cornstarch 1/4 Tsp Salt 1 Sm Banana 1 cup Soy Milk Oil -- For Brushing Blintzes are thin pancakes traditionally made with eggs and flour and stuffed with cheese, potatoes, or fruit. In this vegan version the eggs have been replace with cornstarch and banana to make a lighter version of an old Ashkenazi favorite. In a med saucepan, combine chopped apples, water, sugar and cinnamon. Simmer over low heat for 15 minutes, until apples are tender. Set mixture aside to cool. Preheat oven to 350 deg F. In a med bowl, sift together flour, cornstarch and salt; set aside. In a food processor or blender, combine banana and 1/4 C of the soy milk. Process until smooth. Add remaining soy milk and process until well-blended. Add flour and cornstarch mixture and process until just blended. Heat an 8" nonstick skillet or crepe pan until a drop of water skates across the surface. Brush lightly with oil and pour in a scant 1/4 C of the batter. Immediately rotate and tilt the pan to cover the bottom and a little up the sides. Cook over med heat until top is no longer moist, about 1 min. Flip and cook other side until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (You should have 8 think pancakes.) Place a pancake on a work surface and place 1/8 of the apple mixture crosswise in a row, slightly below center, leaving a 1" border on either end. Fold the closest end up over the filling, then fold the closest end up over the filling, then fold both sides in towards the center and roll up. Repeat with remaining pancakes and filling. Arrange blintzes in a lightly oiled baking dish and bake until lightly browned, about 30 minutes. Makes 8 blintzes Vegan According to Magazine Per serving: Cal 120; Fat 0.8g; Carb 26g; Fib 3g; Pro 2g; Sod 8mg; CFF 6% >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 276.3 Fat 0.9g Carb 64.4g Fib 3.4g Pro 2.6g Sod 78mg CFF 2.9% * Exported from MasterCook * Apple Crisp #4 (Indulgence) Recipe By :Healthy Indulgences, Lynn Fischer (1994) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 6 tart apples -- cored and sliced 2 tablespoons fresh lemon juice 1/2 cup brown sugar 1/4 teaspoon cinnamon 1/4 cup oat bran 1/4 cup rolled oats 1/4 cup granola -- nonfat (without raisins) 2 tablespoons flour 2 tablespoons brown sugar 4 tablespoons diet margarine 1 cup plain nonfat yogurt 3 tablespoons maple syrup -- or light corn syrup -- (3 to 4) Preheat the oven to 350F degrees. Lightly spray an 8-inch by 8-inch baking dish with vegetable oil and arrange the apples in the dish. Sprinkle with the lemon juice, brown sugar, and cinnamon. In a small nonstick saucepan over medium heat, cook the oat bran, rolled oats, granola, flour, brown sugar, and margarine for about 3 minutes, stirring well. Spoon the mixture over the apples and bake for 45 minutes. (Or cook in the microwave oven at high for 20 minutes with loosely covered plastic wrap (microwaving makes the topping less crisp.) In a small bowl, whisk together the yogurt and maple syrup. To serve, drizzle the sauce around the edge of individual plates and spoon a serving of the crisp in the center. PER SERVING: Saturated Fat: 1 gm Total Fat: 5 gm Cholesterol: 0 mg Sodium: 82 mg Calories: 298 Lynn Fischer / Healthy Indulgences, the Book. A companion to the PBS Eating Lighter Series (1994). >From Pat Hanneman's Libary (1996) - - - - - - - - - - - - - - - - - - - NOTES : Lynn Says ... This is packed with tart and tender apples (I like Gravensteins) under a very crisp topping. Add 1/4 cup raisins or toasted walnuts for texture and crunch, if you wish. For an extra touch, I serve it with a yogurt or low-fat ice cream topping, but this is also satisfying just as is. You can peel the apples for a less chewy crisp. * Exported from MasterCook * Apple Crisp #5, Fat Free Recipe By :FatFree Mailing List Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large apples -- peeled and sliced 4 tablespoons honey -- 3-5 tablespoons 2 teaspoons ground cinnamon 2/3 cup rolled oats 1/3 cup flour 2/3 cup packed brown sugar Preheat oven to 350. Spray a 2 quart baking dish with cooking spray. Prepare the apples and put them in baking dish. Combine the rest of the ingredients and mix well. Sprinkle over apples and bake 30-35 minutes. Calories = 204, fat = .8g, CFF = 3.5%, Carbs = 50g, Protein = 1.8g, Fiber = 3.5g >From: Kathleen Schuller - - - - - - - - - - - - - - - - - - - NOTES : Note that there is no butter or other fat product in it and you don't notice when you're eating it. Yummy. * Exported from MasterCook * Apricot Date Bread With Rosemary Recipe By :BH&G, Simply Perfect Baking Serving Size : 28 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Apricot Nectar 8 Oz Snipped Pitted Dates -- (1 1/2 C) 1/2 cup Snipped Dried Apricots 1 Tbsp Finely Shredded Orange Peel 1 1/4 Tsp Dried Rosemary -- Crushed 2 1/4 cup All-Purpose Flour 1 1/2 Tsp Baking Soda 1/2 cup Icbinb-Light -- *Note 1 cup Sugar 1/4 cup Egg Beaters(r) 99% Egg Substitute -- **Note 1/3 cup skim Milk -- ***Note *NOTE: Original recipe used butter or margarine...I used I Can't Believe It's Not Butter - Light **NOTE: Original recipe used 1 regular egg ***NOTE: Original recipe used evaporated milk Lightly grease eight (4 1/2x2 1/2x1 1/2") loaf pans, four (5 1/2x3x2") loaf pans or three (71/2x31/2x2") loaf pans. I used two (9x5x2 3/4") loaf pans as this is what I had. Combine apricot nectar, dates, apricots in a med saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 min. Remove from heat. Stir in orange peel and rosemary; cool slightly. Meanwhile, stir together flour and baking soda in a small mixing bowl. Beat butter or margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or till softened. Gradually add sugar, beating till fluffy. Beat in egg and milk. Alternately add flour mixture and date mixture to batter, beating just till combined after each addition. Spread batter in prepared baking pans. Bake in a 375 deg F oven till a toothpick inserted near the center comes out clean, allowing about 25 min for the 4 1/2x2 1/2" pans, about 35 min for the 5 1/2x3" pans and about 40 min for the 7 1/2x3 1/2" pans. Cool in pans for 10 min. Remove from pans; cool completely on wire racks. Wrap and store overnight before slicing. Makes 32 servings. Because I used a different size baking pans I got about 28 slices total...this is what I based my counts on. According to magazine Per serving: Cal 116; Fat 3g; Carb 21g; Fib 1g; Pro 2h; Sod 94mg This is absolutely incredible tasting!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 117.1g Fat 1.6g Carb 24.8g Fib 0.7g Pro 1.6g Sod 99mg CFF 12% * Exported from MasterCook * Apricot Rice Stuffed Turkey Breast Recipe By :Cooking Light - Recipe Card Serving Size : 13 Preparation Time :0:00 Categories : Cooking Light Eat-Lf Mailing List Holidays Low Fat Main Dishes Rice Stuffing Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Pounds Skinless, Boneless Turkey Breast -- Whole Vegetable cooking spray 1/2 Cup sliced green onions 1/4 Cup diced celery 1 Cup cooked long-grain rice -- cook w/out fat/salt 1 Cup cooked wild rice -- cook w/out fat/salt 1 16 Ounce Can apricot halves in light syrup -- drained/chopped 1/3 Cup Reduced Calorie Apricot Spread -- Plus 1 Tbsp Reduced Calorie Apricot Spread -- Melted, Divided 2 Tablespoons minced fresh parsley 1/4 Teaspoon Ground Cinnamon -- Divided, Plus 1/8 Tsp Ground Cinnamon 1/4 Teaspoon Ground Cloves -- Plus, Divided 1/8 Tsp Ground Cloves 1/4 Teaspoon Ground Allspice -- Plus, Divided 1/4 Tsp Ground Allspice 2 Tablespoons Unsweetened Orange Juice 12 whole cloves 16 Oz apricot halves in light syrup -- drained watercress sprigs -- optional Trim fat from turkey; remove tendons. Place turkey breast, bone-side up on plastic wrap. Slice horizontally through the thickest part of each side almost to, but not through the outer edge. Flip cut piece over to enlarge breast. Place plastic wrap over turkey; flatten to an even thickness using a meat mallet. (Place loose piece of turkey over thinner portions.) Set aside. Coat a nonstick skillet with cooking spray; place over Medium-High heat until hot. Add onions and celery; saute until tender. Remove from heat. Add rice, 1 Tbsp. apricot spread, parsley and 1/4 tsp. each of cinnamon, cloves and allspice; stir. Spread rice mixture down center of turkey breast to within 2" of sides; roll up, jellyroll fashion, starting with short side, to an 11x6" roll. Secure at 2" intervals with heavy string. Place turkey roll, seam-side down on a rack coated with cooking spray; place rack in a shallow roasting pan; set aside. Combine remaining 1/3 cup apricot spread, 1/8 tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. allspice and orange juice; stir well and set aside. Press whole cloves into apricot halves; place in a shallow baking dish coated with cooking spray. Brush apricots with 2 Tbsps. apricot mixture. Cover and set aside. Brush turkey with apricot mixture. Bake, uncovered at 325 F. for 2 hours, basting often with apricot mixture. Uncover apricots and place in oven; continue to bake 10 minutes. Place turkey roll on a serving platter, and let stand 10 minutes; remove string. Garnish with watercress sprigs. Serves 13. Per 3 oz. serving and 1 apricot half: 215 calories, 3.2 gr. fat, 59 mg. cholesterol MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Chicken With Tomato Soup Recipe By :Sims Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato soup 2 tablespoons honey 1 tsp dry mustard 1/2 tsp onion powder skinless boneless chicken breast halves Mix and brush on chicken while cooking. This is very good!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Walnut Souffle Recipe By :Cooking Light Cards Serving Size : 8 Preparation Time :0:00 Categories : Cooking Light Desserts Eat-Lf Mailing List Fruit Low Fat Make-Ahead Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 2 Teaspoons sugar 2 Tablespoons reduced-calorie margarine 1/4 Cup all-purpose flour 3/4 Cup 1% low-fat milk 1/4 Cup Sugar -- Plus, Divided 2 Tbsp Sugar 3/4 Cup Mashed Bananas -- About 2 Med, Ripe 1/4 Cup chopped walnuts -- toasted 1 Teaspoon vanilla extract 1/2 Teaspoon lemon juice 6 egg whites 1/8 Teaspoon cream of tartar Coat eight 6 ounce souffle dishes or custard cups with cooking spray; sprinkle each with 1/4 tsp. sugar. Set aside. Melt margarine in a saucepan over Medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and 3 Tbsp. sugar, stirring constantly. Cook until mixture is thickened and bubbly, stirring constantly. Remove from heat; pour into a large bowl. Combine banana, walnuts, vanilla and lemon juice in a bowl, stirring well. Add to milk mixture; stir well. Cover with plastic wrap, and let cool completely. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 3 Tbsp. sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently fold egg white mixture into banana mixture. Spoon evenly into prepared souffle dishes.Freeze until firm, about 2 hours; wrap with heavy-duty aluminum foil. Freeze up to 2 weeks. Place frozen souffles in two 9" square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 F. for 40 minutes or until puffed and set. Serve immediately. Yield: 8 servings. Per serving; 137 calories, 4.6 g. fat, 1 mg. cholesterol MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley And Black Mushroom Soup Recipe By :High Flavor-Low-Fat Vegetarian Cooking, Steven Raichlen Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup pearl barley 10 dried mushrooms -- (1/2 oz, 1/2 cup) -- dried Chinese Black mushrooms 3 cups hot water 1 1/2 tablespoons Canola Oil -- (I cut this to 3/4 T to lower fat) 6 shallots -- (6 to 8) -- or 1 sm onion -- finely chopped 4 scallions -- white part minced -- greens thinly sliced for garnish 4 cloves garlic -- minced 3 cups Vegetable Stock -- (3 to 4) 1/4 cup dry vermouth -- or dry sherry salt and fresh ground black pepper 2 carrots -- cut into 1/4" dice -- about one cup Soak barley in 4 c cold water for at least 4 hrs. or overnight. Drain. Soak mushrooms in 3 c. hot water for 20-30 minutes or til soft. Remove, discard stems, reserve soaking liquid. Slice thin the mushroom caps. Heat the oil in large heavy saucepan. Cook shallots, scallion whites, and garlic over med heat til soft but not brown, 3-4 minutes. Add mushroom soaking liquid, 3 cups veg. stock, the barley, the vermouth and the salt and pepper and simmer soup, covered for 30-40 minutes til barley is soft. Add carrots last 15 minutes. Add stock as necessary to maintain souplike consistency. To serve, correct seasoning, add salt and pepper to taste. Ladle soup into a tureen or bowls and sprinkle with the scallion greens. Serves 6 as a first course, 4 as a main course. 110 calories per serving 2 G protein 4 G fat-based on using 1 1/2 T. canola oil-I cut it to 3/4 T. oil) 16 G carbohydrates 12 MG sodium 0 MG cholesterol >From: Chris Woods - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Shrimp Stuffed Zucchini Recipe By :Red Lobster Website http://www.redlobster.com/recipes.html Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Low Fat Seafood Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 zucchini -- 3-4" diameter 1 Tablespoon butter -- or margarine 1 Tablespoon onion -- minced 8 Ounces tomatoes -- peeled,seeded, chop 1 Pound shrimp -- peeled and deveined 1 Tablespoon fresh basil -- minced 1/2 Teaspoon salt 1/4 Teaspoon pepper 1 Cup bread crumbs 1 Tablespoon butter -- melted 1. Preheat oven to 350 deg F. 2. Wash the zucchini and trim off the ends. 3. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape. 4. Saute onions in butter until clear, add tomatoes and simmer until soft. 5. In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. 6. Fill the zucchini boats with the mixture. 7. Place boats in a greased baking dish. 8. Sprinkle with remaining breadcrumbs and drizzle with butter. 9. Bake for 15 minutes or until shrimp are pink and clear. >From: irene@1starnet.com - - - - - - - - - - - - - - - - - - - NOTES : Original recipe called for a total of 4 Tbsp. of butter. Cal... 154.7 total fat...4.9 g CFF... 28.3 * Exported from MasterCook * Beef And Asparagus Stir Fry Recipe By :Cooking Light Card Serving Size : 4 Preparation Time :0:00 Categories : Beef Cooking Light Main Dishes Oriental Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound lean boneless top round steak 1/4 Cup dry sherry 2 Tablespoons low-sodium soy sauce 1 Teaspoon Ginger Root -- peeled/minced 2 Cloves garlic -- minced 3/4 Pound fresh asparagus vegetable cooking spray 2 Teaspoons vegetable oil -- divided 1/3 Cup carrots -- cut in 2" julienne 1/3 Cup celery -- cut in 2" julienne 1/2 Small onion -- sliced in rings 1 1/2 Teaspoons cornstarch 2 Cups long-grain rice -- hot, cooked (cooked without salt or fat) Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 4 ingredients in a large, shallow, nonmetal dish; cover and marinate in refrigerator 2 hours, truning steak occasionally. Snap off tough ends of asparagus. remove scales with a sharp knife or vegetable peeler, if desired. Cut into 1" pieces, and set aside. Coat a large skillet or wok with cooking spray; add 1 tsp. oil. Place over High heat until hot. Add asparagus, carrots, celery and onion; stir-fry 3 minutes. Remove vegetables from skillet; set aside. Remove steak from marinade. Add steak to skillet; stir fry 2 minutes. Add cornstarch to reserved mariande; stir well. Add marinade mixture and vegetables to skillet; stir-fry 1 minute or until thoroughly heated. Serve over rice. Yield: 4 servings. Per 1 1/4 cup beef mixture and 1/2 cup rice: 324 calories, 8 g. fat, 71 mg. cholesterol MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Vegetable Barley Soup Recipe By :LaeBelle@aol.com Serving Size : 8 Preparation Time :7:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef stew meat -- cut into 1" cubes 1 large onion -- diced 3 stalks celery -- coarsely chopped 2 cloves garlic -- peeled 1 medium turnip -- peeled and cubed 1 cup water 8 carrot -- cut into 1" pieces 3 cans low sodium beef broth 1/2 cup barley 1/2 cup oats -- steel cut 2 med potato -- cubed 1/2 tsp pepper Throw it all in the pot and cook it on med for 7 hours or low for 11 hours - - - - - - - - - - - - - - - - - - - NOTES : Here is a great recipe that works well for dinner as well as breakfast(If your Irish as I). 277.2 cal, 6.1 fat (18.5% from fat),22.6 pro 37.5 carbs, 31 chol, 321 sod * Exported from MasterCook * Beet Pancakes Recipe By :Main Ingredient, Lifetime TV Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium beets -- cooked and grated 3 large eggs -- lightly beaten -- or the equivalent egg substitute 3 tablespoons fresh dill -- chopped 1/2 cup flour pinch sugar salt and pepper Mix all ingredients and drop by spoonfuls into a hot nonstick skillet. Use a spatula to press down on the batter to form flat pancakes, and cook about 1-1/2 minutes on each side. Serve with nonfat yogurt or sour cream. >From: "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Burgers Recipe By :Steve Gold Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cooked black beans 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons onion powder 1/2 teaspoon garlic powder -- or 1 1/2 Tbsp minced garlic 3/4 cup matzo meal -- or cracker crumbs 2 eggs 2 egg whites 1/2 teaspoon Italian seasoning salsa shredded cheese Makes 6 5oz. burgers 1) cook 8 oz. of dried black beans (mash while hot) 2) mix with beans: 1tea. salt ,1/4 tea pepper, 2 tea. onion powder, 1/2 tea of garlic powder or 1 1/2 tbls. minced garlic, 3/4 cup matzo meal or cracker crumbs, 2 eggs plus 2 whites, 1/2 tea. of Italian seasoning. 3)form into 3/4 inch thick patties. dip in egg white and sprinkle with more matzo meal saute with Pam 4 min each side 4) put salsa and shredded cheese on top and put under broiler to melt cheese. each burger is 200 calories without salsa or cheese - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blossoming Onion Recipe By :Fresh Start Cookbook, Julee Rosso Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large red onions -- about. 1 1/2 lbs 1/2 cup bread crumbs -- or Panko 1 teaspoon garlic powder 1/2 teaspoon paprika 2 large egg whites Preheat the oven to 375* F. Lightly spray a baking sheet with olive oil spray. Peel the skin from the onions and trim the bottoms so that the onions sit flat. Starting at the center of the top of each onion and working around it, cut 20 to 30 slits, cutting only three-quarters into the onion for a "flower" effect. Transfer to the baking sheet. In a small bowl, combine the bread crumbs, garlic powder and paprika. Set aside. In another bowl, whisk the egg whites lightly with a fork. Pour the whites over the onion to cover thoroughly and then sprinkle evenly with the seasoned crumbs. Spray lightly with olive oil spray and bake for 40 to 50 minutes, until the onions are lightly browned. Serve Immediately. >From: irene@1starnet.com - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Spicey Dipping Sauce * Exported from MasterCook * Blue Cheese Dressing #2 Recipe By :(Sarah Gruenwald ) Serving Size : 24 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces nonfat plain yogurt -- (1 carton) 3/4 cup nonfat buttermilk 2 ounces crumbled blue cheese -- (1/2 cup) 1 tablespoon cider vinegar 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 1 clove garlic -- crushed Spoon yogurt onto several layers of heavy-duty paper towels. Spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a small bowl, using a rubber spatula. Add buttermilk and remaining ingredients; stir well. Cover and chill. Yield: 1-1/2 cups (serving size: 1 tablespoon). - - - - - - - - - - - - - - - - - - - NOTES : Serve over mixed salad greens. * Exported from MasterCook * Blueberry Buttermilk Waffles Recipe By :Weight Watchers - Jan/Feb '97 Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup all-purpose flour 1 tbsp sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup buttermilk 1/2 cup water 3 tbsp vegetable oil 1 large egg yolk 3 large egg whites -- room temperature cooking spray 1 cup blueberries -- fresh or frozen 3/4 cup maple syrup Combine first 5 ingredients in a medium bowl; stir well. Combine buttermilk, water, oil, and egg yolk; stir well. Add to dry ingredients, stirring just until moist. Beat egg whites in a bowl at high speed of a mixer until stiff peaks form; gently fold into batter. Preheat waffle iron, and coat with cooking spray. Spoon about 1/3 cup of batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Spoon about 1 tbsp blueberries evenly over batter. Cook 5-6 minutes or until steaming stops; repeat procedure with remaining batter and blueberries. Serve warm with maple syrup. MC Formatting by taillon@access.mountain.net Per Serving: 1B, 2FA, 130C Cals - 164 24%ff Fat - 4.3g Carb - 28.7g Fib - 1g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bouquet Garni Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon parsley 1 teaspoon chervil 1 teaspoon thyme 1 teaspoon savory -- summer 1 teaspoon basil 1 teaspoon marjoram 1 teaspoon celery leaves -- or lovage leaves 1/2 teaspoon sage 1/2 teaspoon rosemary 1/2 teaspoon lemon peel -- ground A bouquet garni is a bouquet of fresh herbs tied together, immersed in a liquid and removed before the dish is served. This recipe is for soups and stews: 1 tsp each of parsley or chervil, thyme or summer savory, basil, sweet marjoram, celery or lovage leaves; 1/2 tsp each of sage, rosemary, dried ground lemon peel. >From: Barbara Rothenberger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Crumb And Bacon Bit Scramble Recipe By :365 Ways To Cook Eggs Serving Size : 4 Preparation Time :0:10 Categories : Breakfast Casseroles Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pcs fatfree turkey bacon -- cooked and crumbled 1 cup white bread crumbs 1 tsp olive oil 12 whole egg whites 1/3 cup skim milk 1/4 cup Swiss cheese -- shredded 1/2 tsp salt 1/4 tsp black pepper In a skillet, heat oil over medium heat. Add egg whites, milk, cheese, salt, and black pepper. Stir gently until nearly set, about 4 minutes. Add bacon and bread crumbs. Fold and stir until desired doneness, about 2 minutes longer. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve at once. * Exported from MasterCook * Broccoli With Dijon Vinaigrette Recipe By :(Sarah Gruenwald ) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh broccoli spears sauteing liquid -- original called for 4 tsp olive oil -- for sauteing 1/4 cup green onions -- finely chopped 1/2 teaspoon dried tarragon 1/2 teaspoon dry mustard 3 cloves garlic -- minced 2 tablespoons red wine vinegar 2 tablespoons water 1 tablespoon Dijon mustard 1/4 teaspoon pepper 1/8 teaspoon salt Steam the broccoli spears, covered, 6 minutes or until crisp-tender. Drain; place in a serving bowl. Heat olive oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and saute for 3 minutes. Remove from heat, and add vinegar and next 4 ingredients, stirring with a wire whisk until blended. Drizzle over broccoli, tossing gently to coat. Yield: 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice, Bean And Okra Chili Recipe By :Great-Tasting Vegetarian (Aug 96) Serving Size : 4 Preparation Time :0:40 Categories : Chilis Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1/2 cup chopped sweet onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery freshly ground black pepper -- to taste 4 cloves minced garlic 28 ounces no-salt-added whole tomatoes -- stewed, undrained (two cans, about 1.75 cups) 10 ounces low sodium tomato juice 1/2 cup water 15 ounces cooked red kidney beans -- drained and rinsed 1 tablespoon chopped fresh parsley 1/4 cup dried oregano 1 pinch red pepper flakes -- or hot pepper sauce -- to taste 2 bay leaves 1/4 teaspoon grated orange rind 1 1/2 cups brown rice -- (or a blend) 10 ounces frozen okra -- sliced chopped fresh cilantro Tested with red-pepper flakes, a sweet Mayan onion, fiesta-style stewed tomatoes, and a rice blend (white, brown, and pre-cooked wild). We used frozen, precooked beans.The longer this cooks the better. Stovetop (40 mins) 1) Spray a 4-qt pan, heat over medium, and add the onion, pepper and celery. Season with pepper and garlic. Cook stirring until *crisp-tender* (4 to 5 mins). 2) Add the tomatoes, juice, beans, parsley, oregano, hot pepper (sauce or flakes), bay, and orange. 3) Bring to a boil over high heat. Add rice. Reduce heat to low to simmer and cook the rice (about 20 to 25 mins). 4) Continue cooking for added flavor or add okra and cilantro now; simmer, covered, about 10 minutes (less if okra is thawed). PER 2-CUP SERVING: about 500 cals (6.5% cff); 3.8g fat. [5 Starch; 4 Veg] ELF from 2/23/97 Great-Tasting mag is published by Pub. Int'l, Ltd. (Chicago), by the editors of Favorite Brand Name Recipes. - - - - - - - - - - - - - - - - - - - NOTES : nee: Hearty Vegetable Gumbo A crockpot can be used to simmer and cook the rice on low. Total time: about 2hrs. * Exported from MasterCook * Buffalo Chicken Breasts Recipe By :101 Low Calorie Recipes Serving Size : 4 Preparation Time :0:20 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Nonfat Plain Yogurt 1/4 Teaspoon Lemon Juice 2 Teaspoons Hot Pepper Sauce 1 Pound Chicken Breast Halves -- Skinned And Boned 1/4 Cup Bread Crumbs Vegetable Cooking Spray Salt In a shallow dish, combine yogurt, lemon juice, and hot sauce. Add chicken and turn to coat all sides. Cover and refrigerate for 2 hours, occasionally turning chicken in marinade. Preheat oven to 350. Remove chicken >from marinade and dredge in bread crumbs, pressing lightly to help crumbs adhere. Refrigerate for 15 minutes. Arrange chicken breasts in one layer in a baking dish coated lightly with spray. Bake for 35 minutes, or until chicken is cooked through. Sprinkle lightly with salt, if desired. >From: susan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Burgers, Mom's Recipe By :Breadman Healthy Sandwich Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 med. onion -- chopped 1 garlic clove -- minced 12 ounces ground turkey Fine sea salt 1 1/2 tsp. salt free herb and spice blend -- Mrs. Dash -- etc. 1/8 tsp. freshly ground pepper About 4 cups shredded cabbage -- about 1/2 lg. head Dilled Calzone Dough -- see recipe 6 tablespoon. catsup Preheat oven to 400F. In a medium, nonstick skillet, cook the onion, garlic and turkey over medium heat for about 5 minutes, stirring often, until it loses its pink color. Stir in the salt to taste (I'm sure reg. salt will work fine), herb & spice blend, and pepper. Add the shredded cabbage and cook, covered, for about 5-6 minutes, stirring occasionally, until cabbage is wilted. Divide the dough into 6 balls, set on a lightly floured surface, cover with plastic wrap, and let rest for 10 minutes. Remove the covering and roll out each ball until it is 7-8 inches in diameter. Spread a round with 1 T. catsup, leaving a 1-inch border around the edge. Place about half a cup of the turkey filling in the center of the round. Fold in half to make a half moon and crimp the edges shut with a fork. Pierce the top of the pastry with the fork. Repeat with the remaining 5 rounds of dough. Arrange the pastry rounds on an ungreased baking pan, leaving about 2 inches between each one. Bake for 15 - 20 minutes or until the pastry is golden brown. Serve immediately. Can use catsup for dipping sauce. >From: Helen Newling - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cajun Crab Cakes Recipe By :101 Low Calorie Recipes Serving Size : 4 Preparation Time :0:20 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium celery stalk -- cut into pieces 1 small red pepper -- seeded and chopped 1/2 medium onion -- quartered 1 large garlic clove -- quartered 1/2 cup bread crumbs 2 large egg whites -- lightly beaten 1 teaspoon Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1 pound crab meat -- cooked Preheat oven to 350. Coat a baking sheet lightly with cooking spray and set aside. Combine celery, bell pepper, onion and garlic in a food processor and process until finely chopped but not pureed. Transfer mixture to a mixing bowl. Add bread crumbs, inch high, and place patties on prepared baking sheet. Bake in upper third of over for 20 minutes, turn cakes and bake an additional 15 minutes or until golden and slightly crispy outside. Serve 2 cakes per person. >From: susan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cajun Onion Bread Recipe By :Wine, Wonder and Song Serving Size : 12 Preparation Time :0:00 Categories : Breads Cajun, Creole, Carribbean Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon sugar 1 Tablespoon active dry yeast 1 1/2 Cups water -- lukewarm 4 1/2 Cups all-purpose flour 2 Teaspoons Kosher salt 2 Tablespoons olive oil 1/2 Cup onions -- medium, diced small 1 Tablespoon sugar 1 Tablespoon Cajun spice Combine the sugar, yeast, and water in a small bowl. Stir to dissolve the yeast. Stir in the flour, a little at a time. Mix in the salt then knead on a lightly floured surface until smooth. Let the dough rise in a warm area until doubled in size. While the dough is rising, heat a medium sized saute pan over medium heat. When the pan is hot, add a small amount of oil, let it get hot. Add the onions and cook for a few minutes, stirring occasionally. When the onions have started to "sweat", add about 1 tablespoon sugar and continue to cook, scraping the bottom of the pan as needed. Cook until the onions are nice and brown. Drain and set aside. Oil a jelly roll pan, punch down dough, and spread in the pan evenly. Brush the top of the dough with olive oil and allow to rise until doubled in size. Sprinkle Kosher salt on top of the dough. Bake at 400 degrees F. for about 10 minutes. Remove from the oven and sprinkle onions on top. Bake another 10 minutes or until golden brown. >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calypso Couscous Recipe By :Quick and Healthy's Weight Loss Made Delicious Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups orange juice 1 Cup water 12 Oz couscous -- (plain) 1 Tbsp olive oil 1 orange -- peeled and chopped 2 kiwi fruit -- peeled and chopped 2 Tsp lime juice 2 Tablespoons fresh mint -- snipped, see note 1/4 Cup pine nuts -- lightly toasted Bring orange juice and water to a boil. Stir in couscous and oil. Remove from heat. Cover; let stand for 30 minutes. Toss couscous with oranges, kiwi, lime juice, mint and pine nuts. Per Serving: 237 calories, 6.8g fat (24% of calories), 0mg cholesterol, 9mg sodium, 7g dietary fiber. *Note: I didn't use the mint leaves and it was fine. This was a good side dish with a few other things, including Spicy Corn and Tomato Salad, which I'll post in a bit. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Glazed Oranges Recipe By :Good Housekeeping, Mar 1997, pg 125 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Lg Navel Oranges 2 Tbsp Brandy -- Optional 1 Sm Orange -- Cut In Half, Garnish 3/4 cup Sugar -- *Note A light, elegant finale for a rich meal. Prep Time: 30 min plus chilling Cook: 10 min *NOTE: Original recipe used 1 C granulated sugar... I cut it down a bit and there was a sufficient amount of caramel With vegetable peeler, remove six 3" long strips peel (about 3/4" wide each) from oranges. Cut strips lengthwise into very thin slivers. Cut remaining peel and white pith from oranges. Slice oranges into 1/4" thick rounds and place in deep platter, overlapping slices. Sprinkle with brandy and orange peel. Garnish with orange halves. In 10" skillet, cook sugar over med heat until it melts and becomes deep amber in color, stirring to dissolve any lumps. Drizzle caramelized sugar over oranges. Cover and refrigerate until caramel melts, about 2 hrs. Makes 6 servings. This was quite good. Not a dessert I will make very often but nice when company comes over. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 159.4 Fat 0.1g Carb 37.9g Fib 0.4g Pro 1.1g Sod 1mg CFF 0.6% * Exported from MasterCook * Carrot And Ginger Pancakes Recipe By :Main Ingredient, Lifetime TV Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups carrots -- grated 3/4 cup bread crumbs 3 large eggs -- lightly beaten 3 teaspoons fresh ginger -- grated salt and pepper Mix all ingredients. Add up to 2T more breadcrumbs as needed to hold the mixture together. Drop by spoonfuls into a hot nonstick skillet. Use a spatula to press down on the batter to form flat pancakes, and cook about 1-1/2 minutes on each side. Serve with nonfat yogurt or sourcream. >From: "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pickle Chips, Quick Recipe By :Asha Dornfest Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cider vinegar 1 tablespoon granulated sugar 1 clove garlic -- halved 1/2 teaspoon salt 1/2 teaspoon mustard seed 1 bay leaf 4 medium carrots -- pared and sliced 1/8 inch thick In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt, mustard seeds and bay leaf; bring to a boil. Stir in sliced carrots, cover and return to a boil. Reduce heat to low; simmer until carrots are softened, but still crisp, 8 - 10 minutes. Rinse carrots in colander under cold running water; remove bay leaf and serve. Serving: generous 1/2 cup - - - - - - - - - - - - - - - - - - - NOTES : Pungent and spicy with a hint of heat, these crispy chips are absolutely addictive. [Asha] From Kate Pugh: The carrot pickle chip idea (cooking sliced carrots in vinegar, sugar & a few spices of choice) works really well with sliced broccoli stems. They do not take up as much vinegar as do the carrots and IMO are nicer than the carrots! I put some fennel seed in mine by accident (picked up the wrong jar and tipped them all into the pan. I now have quick pickled fennel seeds. They dried out ok but I haven't tried using them in anything yet!) I left a few in and they went surprisingly well with the broccoli. * Exported from MasterCook * Carrot-orange Soup With Toasted Cashew Garnish Recipe By :Dairy Hollow House Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps butter 1 lg onion -- chopped 4 cup chicken broth 1 tbsp honey -- or to taste 1 1/2 lbs carrots -- peeled and chopped 2 tbsps tomato paste 2 tbsps long-grain rice orange zest -- from 1 orange 1 cup fresh orange juice 1/2 cup evaporated skim milk salt and pepper -- to taste 1/8 tsp nutmeg -- optional 1 tbsp brandy -- optional 1 dash cayenne pepper -- optional toasted cashews -- for garnish In a 10" skillet, melt butter over medium heat. Add onion and saute until it starts to soften, about 3 minutes. Transfer the saute to a soup pot with broth, honey, carrots, tomato paste, and rice. Bring to a boil, then turn down heat to medium low and let simmer, covered for 30 minutes or until the rice is quite soft. Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper. Taste. If carrots are flavorful enough, you won't need anything else, but if its not quite there, add nutmeg, brandy and cayenne to taste. For extra smoothness, you may strain the soup after pureeing. Return the soup to the pot and reheat, watching closely to prevent burning. Taste. If its too thick, thin with additional broth. Serve with toasted cashews as garnish. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cauliflower And Potato Curry Recipe By :(Sarah Gruenwald ) Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Indian Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- peeled and quartered 1 small cauliflower -- cut into florets 1 pinch asafetida 3/4 teaspoon ground turmeric 1/2 teaspoon chili powder 1 1/2 teaspoons ground cumin 3/4 teaspoon salt 1 pinch sugar 2 tomatoes -- chopped 1 1/4 cups water 1/2 teaspoon garam masala 1/2 cup wheat berries -- optional Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah, Oil Free #2 (Updated) Recipe By :http://www.eskimo.com/~jefffree/recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Holidays & Gifts Jewish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups water 2 eggs 1 1/2 Tablespoons applesauce 1 1/2 Teaspoons salt 3 Tablespoons honey 3 Tablespoons sugar 5 Cups white flour -- or white bread flour - omit gluten 1 1/2 Tablespoons gluten, wheat 3 Teaspoons yeast 5 Drops yellow food coloring -- optional 3/4 Cup raisins -- optional WARNING: The amounts I have used make too much dough for my 2-lb Zoji to handle. If you want to make a loaf in the bread machine using this exact recipe, you will have to remove some of the dough at the end of the dough cycle (about 2 hours on my machine). I have done this and the loaf made in the machine turned out just fine. I used the dough that I removed to make a braided loaf which I allowed to rise for one hour after braiding and then baked in the oven as usual. It came out tasting fine, too. Add ingredients to ABM in order specified by model. Choose "DOUGH" cycle. Can add 3/4 cup of raisins during second kneading. If you want to cook the bread in the machine, just use the regular white/wheat cycle. After machine completes, take out the dough and break it into three parts. Cover lightly with plastic wrap (may spray lightly with PAM to keep wrap from sticking if you want) and let dough rise for one hour. Roll out and braid dough (lightly wet ends to help them stick and fold under loaf slightly for rounded appearance). Place loaf on cookie sheet sprayed lightly with PAM, cover with plastic wrap and let rise for another hour. Brush with one egg, beaten (I use Egg Beaters. A couple of teaspoons is all it takes.) Cook in oven at 350 degrees for 25-30 minutes. NOTES: (from original poster) Recommend using very warm water to offset the cold temperature of the egg and applesauce (which is usually in the fridge). The amounts of sugar and honey are equal; however, any amount of both or each totaling 6 Tbsp works fine. I've used this recipe to make over a dozen mini-challahs and frozen them for later use. Just make the pieces smaller. For Rosh Hashanah, make the loaf round. (meryl@onramp.net) NOTES: (from me) I changed all the amounts from the original recipe to achieve satisfactory results. This ended up producing 3 nice loaves of challah (all three baked sideways on the same cookie sheet), one of which lasts until the next day when I have to bake three more. You don't *have* to braid the loaves, but it only takes a few minutes. This gives it a wonderful texture, making it like pull-apart rolls. You can make any size loaf you want ... or rolls or hoagie-sized buns, etc. I think the classic way is to make one large loaf using four braids and then place a smaller loaf on top of the large one. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - NOTES : After many less than satisfactory attempts (to put it mildly) at baking loaves of low fat challah (egg bread) that resembled those I grew up eating, I was about to give up. I found a recipe in the Jewish-foods mailing list archive that *almost* worked for me. I do believe I have finally tweaked and prodded it enough that I can honestly say that this is one incredible recipe. (Kudos to the original poster.) My changes may simply have more to do with the weather, etc., than anything else; but whatever the reason, I have been asked (ordered?) to keep this bread in ready supply. I have to hide them if I want to keep them for later. :) * Exported from MasterCook * Cherry Custard Cake, No-bake Recipe By :Associated Press Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 prepared 10" angel food cake 1 package sugar-free instant vanilla pudding mix -- (1 3/8 oz) 1 1/2 cups milk, 2% lowfat 1 cup light sour cream 1 21 ounce can light cherry pie filling Tear the cake into bite-size pieces. Press into an 11x7" baking dish. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of th cake. Chill thoroughly until serving time. Serves 12. Per serving; 184 calories, 9 mg. cholesterol, 3 g. fat, 319 mg. sodium, 4g. protein. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chestnut Stuffing, Low-fat Recipe By :Disney Institute, Healthy Cooking Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups whole wheat bread -- cubed in 1" pieces 1 cup onions -- small diced 1 cup celery -- small diced 1 tablespoon. garlic -- minced 1/2 cup wheat germ 2 cups nonfat chicken stock 1/2 cup roasted chestnuts -- chopped 3 tablespoon. fresh sage -- chopped 1 tablespoon. fresh thyme -- chopped 1 tablespoon. fresh parsley -- chopped 2 tsp. kosher salt 1 tsp. black pepper -- freshly ground Sweat the onions and celery in a sauce pan with 2 Tblsp. of chicken stock over medium heat. Add the remaining ingredients and mix until fully incorporated. Adjust seasoning if desired. Place in pan or in a mold and bake at 350 degrees F., covered until heated. Approximately 20 minutes. Serve with our Healthier Holiday Jerk Roasted Turkey Breast. >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Andouille Jambalaya Recipe By :Wine, Wonder, and Song Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Meats Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 tablespoons Chef Paul Prudhommes' Poultry Magic 1 1/2 tablespoons unsalted butter 1/4 pound Andouille Sausage -- lf- smoked turkey sausage 1/2 pound boneless chicken -- cut into small -- pieces 2 bay leaves 1/3 cup onions -- chopped 1/4 cup celery -- chopped 1/4 cup green bell peppers -- diced 1 tablespoon garlic -- minced 1/4 cup tomato sauce 1/2 cup tomatoes -- diced 2 cups chicken stock 1 cup converted rice -- uncooked Melt butter in a large saucepan over high heat. Add the andouille and cook until it starts to brown. Add the chicken and continue too cook until chicken starts to brown. Stir in bay leaves, Poultry Magic, and 1/2 cup of the onions, celery, and peppers. Add the garlic and cook until vegetables start to get tender, stirring and scraping bottom of pan. Stir in tomato sauce and cook for 2 minutes. Stir in remaining vegetables. Stir in stock and rice, mixing well. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer (covered) over very low heat until rice is tender. >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Cranberries Recipe By :The Frugal Gourmet Cooks American,Jeff Smith (adapted) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pound chicken -- or other poultry 16 ounces canned cranberries -- whole, sweetened 1/4 cup yellow onion -- chopped, 1 medium 3/4 cup orange juice 1/4 teaspoon ground cinnamon 1/4 teaspoon ginger OVEN: 350 Cut up the chicken and peel off the skin. Place the chicken in a shallow baking dish. Bake approximately 20 minutes. Meanwhile mix the cranberries, onion, orange juice, cinnamon and ginger in saucepan and bring to a boil. Pour mixture over the chicken and bake for another for 35 to 40 minutes, or til done. (After 20 minutes turn the chicken over in the dish to maximize moistness and flavor.) NOTE: Potatoes or sweet potatoes can be placed next to the dish in the oven so that both are ready around the same time. The potatoes can be cut in half and the sauce can be spooned over, for a refreshing new taste. >From: International Recipe List (mcphailj@pilot.msu.edu) 2-97 >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Breasts With Basil-chipotle Sauce Recipe By :Chicago Tribune, Diet Workshop's Recipes for Healthy Living Serving Size : 4 Preparation Time :0:35 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chipotle pepper -- canned, unrinsed 1/4 cup fresh basil -- chopped 2 cloves garlic -- peeled 1/4 cup low sodium chicken broth 1 small tomato -- diced 4 boned and skinned chicken breast halves 1. Place chipotle, basil and garlic cloves in food processor fitted with metal blade; process until smooth. Add chicken broth and tomato; pulse, letting some texture remain. Set aside. 2. Broil chicken breast halves until cooked through. Pour sauce over chicken and serve. This recipe was published in the Chicago Tribune. It is taken from the book "Diet Workshop's Recipes for Healthy Living"(Main Street, $15.95) by Lois L. Lindauer and Sally Sampson Per serving: 113 Calories; 2g Fat (13% calories from fat); 22g Protein; 3g Carbohydrate; 51mg Cholesterol; 96mg Sodium >From: Joanne McAndrews Eisenman - - - - - - - - - - - - - - - - - - - NOTES : This is a great recipe! We had this for dinner tonight along with some steamed vegetables and the spinach-orange salad that someone posted to this list recently. * Exported from MasterCook * Chicken Bundles Italian Recipe By :Alice Irons in BH&G - 1/90 Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup boned and skinned chicken breast halves -- cooked & chopped 2 cup sliced green onions 1 tsp olive oil 10 ozs frozen chopped spinach -- thawed and drained 1 cup lowfat ricotta cheese 1/3 cup grated fresh Parmesan cheese 1/2 tsp garlic powder 1/4 tsp oregano -- crushed 1/4 tsp nutmeg 1/4 tsp lemon juice 1 tbsp butter -- melted 8 egg roll wrappers vegetable oil spray Cook onions in olive oil. In a large mixing bowl combine spinach, ricotta cheese, Parmesan cheese, garlic powder, oregano, nutmeg, and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper. Spray eight 10-oz custard cups. Line each dish with an egg roll wrapper. Divide chicken mixture among the 8 dishes. Fold the ends of each wrapper over the top of the chicken mixture, sealing to make a bundle. Brush with melted butter. Bake in 350F oven for 20-25 minutes or until tops are golden. To serve, loosen bundles with a knife and remove from cups. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Enchiladas #2 Recipe By :LaeBelle@aol.com Serving Size : 4 Preparation Time :0:50 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1/2 cup onion -- chopped 4 cloves garlic -- minced 1 tsp coriander -- ground 1/4 tsp pepper 3 tbsp flour -- unbleached 8 oz nonfat sour cream 2 cup fat-free chicken broth -- I use Heath Valley 2 boned and skinned chicken breast halves -- cooked and cubed 1 serrano pepper -- seeded and diced 2 oz Monterey jack cheese 2 oz mozzarella cheese, part skim milk 8 6 inch fat-free flour tortillas optional as garnish 2 oz ripe olives -- sliced 2 oz green onion -- sliced 2 oz tomato -- chopped 2 oz salsa Pre heat oven to 350* Wrap tortilla in foil. Heat in oven for 10 to 15 min until soft. Sauce: In saucepan cook onion, garlic,serrano pepper, coriander,& ground pepper in oil till onion is soft. Stir flour in sour cream; add to the pan stiring to combine. Stir in broth. Cook and Stir till thick . Remove from heat. Mix cheeses together then, mix all but 1 oz in sauce. Filling: Stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling in each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased baking dish. Top w/remaining sauce. Bake, covered about 35 min until heated through. Uncover, top with remaining cheese and bake 5 min more till cheese melts. Sprinkle with garnishes and let stand 10 minutes before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Fajitas Recipe By :Dawn Forsyth Serving Size : 5 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp Chicken Broth -- Approx 1 Red Bell Pepper -- Cut In Strips 1 Green Bell Pepper -- Cut In Strips 3/4 Sm Onion -- Chopped 3 Green Onion -- Chopped 2 Tbsp Fajita Seasoning -- Approx 3 Boneless Skinless Chicken Breasts -- Cut In Strips 10 Tortillas In skillet, combine peppers, onions, and chicken broth sprinkled lightly with seasoning. Cook on medium heat until peppers are tender. Remove peppers and onions from skillet, leaving broth. Cook chicken, also sprinkled lightly with seasoning, until cooked through. Combine scoop chicken and two scoops pepper/onion mix on middle of tortilla, roll. Makes 10 fajitas. Per two fajitas: Cal 380.6 Fat 6.9 Chol 58 Carb 47.9 Fib 5.3 Pro 31.3 Sod 506 CFF 16.3% - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Lo Mein Recipe By :Weight Watchers Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons peanut oil 2 teaspoons ginger root -- melted and pared 1 clove garlic -- minced 5 ounces chicken breast, no skin, R-T-C -- cut in 1/2" strips 1/2 cup carrots -- julienned 1 cup bean sprouts -- drained 1 cup bok choy -- chopped 1/2 can mushrooms -- sliced 4 medium scallions -- julienned 1/2 cup chicken broth 1 tablespoon soy sauce, low sodium 2 cups Chinese noodles In a large nonstick skillet, heat oil; add ginger root and garlic; cook over medium heat 1 minute. Add chicken and carrot; cook over medium high heat, stirring occasionally, until chicken is lightly browned, about 2 minutes. Add remaining ingredients except noodles; cook, stirring constantly, until carrot is tender crisp, about 3 minutes. Stir in noodles and cook until heated through, about 1 minute. >From: susan - - - - - - - - - - - - - - - - - - - NOTES : Each serving F, 2P, 3 1/4V, 2B, 10C. * Exported from MasterCook * Chicken N Macaroni Bake Recipe By :Kraft Creative Kitchens Serving Size : 6 Preparation Time :0:25 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp olive oil 1 pound skinless boneless chicken breast -- ground 1/2 cup onions -- chopped 15 ounces tomato sauce 1/2 cup nonfat Parmesan cheese 1/2 teaspoon basil 14 ounces macaroni and cheese dinner 1 tbsp reduced fat margarine -- melted 2 tbsps unbleached flour 1 1/2 cup skim milk 2 whole egg whites -- slightly beaten Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken and onions. Cook until chicken is no longer pink and onions are tender. Stir in tomato sauce, 1/2 cup Parmesan cheese, and basil. Simmer 10 minutes. Prepare macaroni and cheese dinner according to package directions (I use skim milk and fat-free spread). Spread chicken mixture onto bottom of prepared pan. Top with macaroni dinner. Meanwhile melt margarine in saucepan on low heat. Blend in flour. Gradually add milk; cook, stirring constantly, on low heat until thickened. Stir small amount of hot mixture into egg whites; return to hot mixture. Pour over dinner; sprinkle with remaining Parmesan cheese. Bake for 50 minutes or until golden brown. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : This turned out very well. I plan to make it again very soon. * Exported from MasterCook * Chicken Ratatouille Stew Recipe By :Country Casseroles & One-Dish Meals, Pillsbury Serving Size : 6 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves -- cut in 1" cubes 1 Jar spaghetti sauce -- (30 ounces) 1 medium Eggplant -- peeled and chopped 2 Tomatoes -- chop coarse 2 small Zucchini -- slice 1 Green bell pepper -- 1" pcs 1 large Onion -- chop 3 Cl garlic -- mince 1 teaspoon basil leaves 1 teaspoon oregano In large bowl, combine all ingredients; mix well. Pour into 3-1/2 to 4 qt crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender and no longer pink. 300 cal; 9 gr fat; 27% fat. >From: Bunny - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Thighs Marengo Recipe By :Weight Watchers Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds skinless chicken thighs -- fat removed 1/2 teaspoon Salt 1/4 teaspoon Pepper 2 teaspoons Olive oil -- I use less on none 1 cup Sliced fresh Mushrooms Green onions -- sliced 1 Clove Garlic -- minced 1/2 cup Dry White Wine -- (or Chablis) 1/4 teaspoon Dried whole Thyme 1 Med tomatoes -- cut in wedges 1 tablespoon Minced fresh parsley Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium. Note: I substitute Olive Oil spray for regular pan spray and omit the olive oil. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Italian Salad Dressing Recipe By :Renee Farkas Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- skinless boneless chicken breast halves lowfat Italian salad dressing One of our favorite ways (as well as easiest) to prepare is to marinate the chicken in a bottle of low-fat Italian dressing (we use one that say zesty, robust or supreme or whatever) overnight. In the summer we grill them and in the winter we broil or bake them at like 325 for 20-30 min. turning once. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Sweet Potatoes And Apples Recipe By :Woman's Day, 1/7/97 Serving Size : 4 Preparation Time :0:00 Categories : Chicken/Turkey Eat-Lf Mailing List Low Fat Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Vegetable Oil -- *Note 4 Skinless Chicken Thighs -- (2 Lbs),**Note 1 Med Onion -- Coarsely Chopped 1 1/2 C Water -- Plus 2 Tbsp Water 1/2 Tsp Salt 1/2 Tsp Ground Cinnamon 1/4 Tsp Pepper 4 Sm Sweet Potatoes -- (1 1/2 Lbs), Scrub, Cut In 1/2" Thick Slices 1 Tbsp Cornstarch 1 Med Green Apples 1 Med Red Apples -- ***Note *NOTE: Original recipe used 1 T vegetable oil to cook the chicken and onions in...I used 2 tsp and put a lid on them while they cooked. **NOTE: Original recipe used skinless chicken legs...I used thighs ***NOTE: For both apples, core and cut in thin wedges Heat oil in a large skillet over med heat. Add chicken thighs (legs) and onion and cook, turning legs over once, 6 min or until browned on both sides. Add 1 1/2 C water, salt, cinnamon and pepper. Place potato slices on top. Bring to boil, reduce heat to low, cover and simmer 15 min. Pull thighs (legs) from underneath and place on top. Cover and simmer 10 min longer or until chicken is opaque near the bone and potatoes are fork-tender. With a slotted spoon, remove chicken and potatoes to a serving platter. Cover with foil to keep warm. Place skillet over med-high heat. In a cup, stir remaining 2 T water and cornstarch to blend. Slowly whisk into liquid in skillet. Add apples, bring to boil, reduce heat, cover and simmer 2 - 4 min until sauce has thickened and apples are tender. Pour over chicken and potatoes. Serves 4 Prep Time: 15 min Cook Time: 40 min The flavor is wonderful...will definitely make this again. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 256.3 Fat 5.6g Carb 35.2g Fib 5g Pro 16.6g Sod 483mg CFF 19.7% * Exported from MasterCook * Chocolate Angel Food Cake #2 Recipe By :Disney Institute, Healthy Cooking: Italy Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces cake flour 1 1/2 ounces cocoa -- dutched-process 1 teaspoon baking powder 14 ounces egg whites 7 ounces sugar 1 teaspoon cream of tartar 1 ounce butter -- melted and cooled 2 teaspoons vanilla extract Sift flour, cocoa, and baking powder together twice, and reserve. Beat the egg whites until they are thick and foamy. Gradually beat in the sugar and cream of tartar, and continue to beat to a medium peak. Gently fold in the sifted dry ingredients into the beaten whites, such that you retain as much volume as possible. Add the butter and vanilla and fold them into the batter (butter may be deleted if desired). Pour the batter into a pan that has been sprayed with vegetable oil and lined with parchment paper. Bake the cake at 325 degrees F. until the cake pulls away from the sides of the pan (about 30 minutes). Cool completely before removing the cake from the pan. Cut and serve with Raspberry Sauce, spread a small amount of melted chocolate over the cake as a garnish, and then sprinkle with powdered sugar. Amount Per Serving Calories- 104; Cal. from Fat- 4; Fat-4%; Protein- 15%; Carb-82%; Fat- 0g; Saturated Fat- 0g; Cholesterol- 0mg; Sodium- 96mg; Carb.- 21g; Dietary Fiber- 0g; Sugars- 12g; Protein- 4g; Vitamin A- 0%; Vitamin C- 0%; Calcium- 0%; Iron- 5% >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Cookie Tips Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I finally had to give into the chocolate chip cookie craving I had, but I managed to make them much lower fat. I used the regular recipe on the chip package, (the 6 ounce bag), omitted the butter, and subbed half as much applesauce (1/2 cup butter= heaping 1/4 cup applesauce) and used half the chips (3 ounces) and chopped them a little. The package said one table spoon of chips was 4 grams, and I used about 6 tablespoons. I also baked them as bars instead of cookies. I used a smaller pan than called for, because it was a smaller recipe than the full-sized bag of chips would have been. I used an 8x8 and set the oven for the recommended temp, but started checking a few minutes early to make sure they didn't burn. they were really excellent, and totally worked for satisfying the craving. I cut them into 8 bars and figured them at about 4 grams per bar, and these were pretty big bars. If I get a minute I will try to write down the actual recipe, but the point is, if you make cookies and want to sub applesauce for butter, use about half as much - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Espresso Pudding Cake Recipe By :Weight Watchers - Jan/Feb '97 Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cup sugar 2 tbsp unsweetened cocoa powder 1 tbsp instant coffee granules -- expresso, * see note 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup skim milk 2 tbsp butter or margarine -- melted 1 tsp vanilla 1 cup sugar 2 tbsp unsweetened cocoa 1 tsp instant coffee granules -- expresso 1 1/2 cups skim milk -- warmed -- (120-130 degrees) additional unsweetened cocoa powdered sugar Preheat oven to 350. Combine first 6 ingredients in a 9-inch square baking pan, and stir well. Add 1/2 cup skim milk, margarine, and vanilla, stir until smooth. Combine 1 cup sugar, 2 tbsp cocoa, and 1 tsp espresso granules; sprinkle over batter (do not stir). Pour very warm milk over sugar mixture (do not stir). Bake at 350 for 35 minutes or until cake springs back when lightly touched in center. Sift additional cocoa and powdered sugar over each serving, if desired. MC Formatting by taillon@access.mountain.net Per serving: 1B, 1FA, 120C Cals - 257 11%ff Fat - 3.1g carb - 53.9g Fib - .4g - - - - - - - - - - - - - - - - - - - NOTES : If you can't find instant espresso granules, use instant coffee granules and just double the amount. * Exported from MasterCook * Chocolate Mocha Cake, To Die For Recipe By :Lansing State Journal, Chris Sagolla-Flood, Healthy Habits Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cocoa 1 tablespoon instant coffee 2/3 cup boiling water 8 tablespoons reduced-calorie margarine 1 1/2 cups sugar 1/4 cup honey 1 egg yolk 1 teaspoon vanilla extract 1 cup lowfat vanilla yogurt 1 tablespoon cornstarch 2 cups flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 2 egg whites 1 pinch cream of tartar Glaze: 1/3 cup cocoa 1/4 cup evaporated skim milk 1 cup confectioner's sugar 1 teaspoon vanilla extract Preheat oven to 350 F. Spray a 9" tube pan with nonstick spray and dust with flour. In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted. Stir in the sugar, honey, egg yolk, and vanilla until blended. In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt. Add to chocolate-honey mixture. Sift together flour, baking soda and baking powder and add to the wet mixture. Stir well. With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until stiff. Fold the egg whites gently into the batter. Pour the batter into the pan. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Cool for 30 minutes on a rack. Unmold and cool to room temperature. Combine all the glaze ingredients in a bowl. Mix thoroughly and let stand 5 minutes. Spread the glaze over the top of th cake. Serves 12. Per serving: 309 calories, 18 mg. cholesterol, 6 g. fat. Mc formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Raspberry Truffle Recipe By :Home Matters (adapted) Serving Size : 8 Preparation Time :0:15 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 package instant pudding mix -- chocolate or vanilla 1 whole fat free pound cake -- sliced 1/4" thick 1 cup raspberries -- gently washed 1 container fat free frozen dairy topping combine pudding and milk in a bowl. Whisk until thick. Fold in dairy topping. Start with a layer of cake, top with cream then raspberries. Repeat until all ingredients are used with final topping of cream. Place raspberries decoratively on top . >From: JoAnn - - - - - - - - - - - - - - - - - - - NOTES : I made this dessert tonight and it was fantastic. Rich and good. I hope you enjoy. * Exported from MasterCook * Chocolate-almond Meringue Cookies Recipe By :Cooking Light, Jan/Feb 1997 Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup slivered almonds -- ground 1/2 tsp cornstarch 1/2 tsp ground cinnamon 1 square semisweet chocolate -- (1 oz.) grated 2 large egg whites -- at room temperature 1/8 tsp cream of tartar 3/4 cup powdered sugar -- sifted 1/4 tsp almond extract cooking spray 1. Preheat over to 300 degrees. 2. Combine first 4 ingredients in a bowl; set aside. 3. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add sugar, beating until stiff peaks form. Add almond extract, and beat until blended. Gently fold in almond mixture. 4. Drop egg white mixture by level tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Bake egg white mixture at 300 degrees for 45 minutes. Remove cookies from pan; let cool on wire racks. Yield: 2 dozen (serving size: 1 cookie) CALORIES: 33 (35% from fat); FAT 1.3g (sat 0.3 g, mono 0.7g, poly 0.2g); PROTEIN 0.8g; FIBER 0.3g; CHOL 0mg; IRON 0.2mg; SODIUM 4mg; CALC 6mg. >From: "Marjorie J. Muzyczka" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Citrus Shrimp And Spinach Salad Recipe By :Nabisco (1997) Brand-Name Recipes Serving Size : 6 Preparation Time :0:40 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Dijon mustard -- such as Grey Poupon Country Style 1/4 cup honey 1/4 cup fresh orange juice 1 tablespoon balsamic vinegar 3 cups Romaine lettuce -- leaves torn 3 cups fresh spinach -- leaves torn 1 small red onion -- thinly sliced 1 medium cucumber -- thinly sliced 2 large oranges -- peel, section, chop 1 pound small shrimp -- peeled and deveined -- cooked 1/3 cup toasted pecan pieces -- (Planters) For dressing, combine mustard, honey, orange juice, and vinegar; chill until serving time. On large serving platter, layer lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp. To serve, sprinkle with pecans and drizzle with prepared salad dressing. PER SERVING: 242 calories (3.7% cff). 7 g total fat, 1 g saturated fat, 115 mg cholesterol, 534 mg sodium Nabisco is on-line (1997) url >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Macaroons Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites 1/2 Tsp vanilla 1 Dash salt 2/3 Cup sugar 1 1/3 Cups Coconut -- flaked Beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold in coconut. Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 325 for about 20 minutes. Immediately remove cookies to rack. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 31.2 Fat 0.8g Carb 5.9g Fib 0.2g Pro 0.4g Sod 5mg CFF 21.5% * Exported from MasterCook * Cooking Safely With Kidney Beans Recipe By :http://vm.cfsan.fda.gov/~mow/chap43.html Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Information, Tips, Misc. Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** 1. Name of the Toxin: Phytohaemagglutinin (Kidney Bean Lectin) 2. Name of the Acute Disease: Red Kidney Bean (Phaseolus vulgaris) Poisoning, Kinkoti Bean Poisoning, and possibly other names. 3. Nature of the Acute Disease: The onset time from consumption of raw or undercooked kidney beans to symptoms varies from between 1 to 3 hours. Onset is usually marked by extreme nausea, followed by vomiting, which may be very severe. Diarrhea develops somewhat later (from one to a few hours), and some persons report abdominal pain. Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous. 4. Diagnosis of Human Illness: Diagnosis is made on the basis of symptoms, food history, and the exclusion of other rapid onset food poisoning agents (e.g., , , arsenic, mercury, lead, and cyanide). 5. Foods in Which It Occurs: (stuff deleted) The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80oC may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75oC. 7. Usual Course of the Disease and Some Complications: The disease course is rapid. All symptoms usually resolve within several hours of onset. Vomiting is usually described as profuse, and the severity of symptoms is directly related to the dose of toxin (number of raw beans ingested). Hospitalization has occasionally resulted, and intravenous fluids may have to be administered. Although of short duration, the symptoms are extremely debilitating. http://vm.cfsan.fda.gov/~mow/chap43.html U S Food & Drug Administration Center for Food Safety & Applied Nutrition Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book) >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Cheese Ideas Recipe By :Misc eat-lf list members Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I often add sliced up green onions and radishes to cottage cheese for extra flavour. Actually, this is something my mother used to do when I was little, so if you like the idea, thank her. >From:ellen@qnetix.ca **** One of our favorite recipes for cottage cheese and is a big hit with everyone is to add diced onion, diced green pepper, and diced tomato in whatever proportion you like. It really changes the taste and makes a very nice salad. >From: pgreen@bgnet.bgsu.edu (Pat Green) **** You can mix it with dried onion flakes...garlic, pepper, lemon pepper, french mustard, lemon juice, wholeseed mustard, honey, soya sauce...salsa, chili sauce....and many more.... one at the time or all at once...:-) >From: "Paul Carreno" **** cottage cheese and... ...ketchup ...salsa ...seasoned salt ...seasoned pepper ...lemon pepper ...garlic pepper ...onion pepper ...salad dressings (french, Italian, ...) ...cut up fruit ...your own seasonings >From: "Rund, Sharen" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous With Sun-dried Cherries Recipe By :Disney Institute, Romantic Dinners Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup couscous -- uncooked 8 ounces chicken stock -- (low sodium, defatted) 2 ounces sun-dried cherries Salt and pepper -- to taste Put cold stock, couscous and cherries into a pot. Place the pot on a stove at medium heat. Allow to come to a simmer. Remove from the heat and let stand for 5 minutes. Adjust seasonings.Spoon some couscous into a 1/2 cup measure and press firmly. Unmold onto the serving plate. >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - -