* Exported from MasterCook * Chocolate Peanut Butter Pie Recipe By :Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons peanut butter 1 tablespoon honey 1 1/2 cups Rice Krispies 1 package chocolate pudding mix -- 4 1/2 cup servings -- low calorie 2 cups skim milk 4 tablespoons whipped topping In a small bowl, combine peanut butter and honey; microwave on high 20 second. Stir in cereal. Press into 9" pie plate and chill. Prepare pudding with skim milk according to package directions. Spread over pie crust and chill. Top with whipped topping. >From: susan@zeus.powersite.net - - - - - - - - - - - - - - - - - - - NOTES : Each serving (1/4 pie) provides1/2 bread, 1 1/2 P/M (1/2 Milk), 1FA, 65C * Exported from MasterCook * Chocolate Turtle Pecan Cookies Recipe By :http://www.foodwine.com/food/foodday/ Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/8 teaspoon salt 2/3 cup sugar 1/4 cup butter -- light 2 ounces nonfat cream cheese 1 egg white 2 tablespoons skim milk 1 teaspoon vanilla extract 1 egg white -- slightly beaten 3/4 cup pecans -- toasted -- finely chopped Caramel Topping: 5 caramel candy -- unwrapped 5 teaspoons evaporated skim milk To make the cookies: In a small bowl, combine the flour, cocoa, and salt; set aside. In a large bowl, beat together the sugar, light butter, fat-free cream cheese, 1 egg white, nonfat milk, and vanilla. Add the flour mixture and blend well. Chill dough at least 30 minutes, or until firm enough to handle. Preheat the oven to 350 degrees F. Lightly coat two baking sheets with nonstick vegetable-oil spray. Shape the dough into 1-inch balls. Dip each ball into the remaining egg white and roll in pecans to coat. Place on prepared baking sheet and gently flatten. Bake 10 to 12 minutes. Let cookies cool on baking sheets for 2 minutes and then carefully remove to wire racks to cool completely. To make the caramel topping: In a small saucepan, combine caramels and evaporated skim milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Drizzle caramel topping over cooled cookies. MC formatting by bobbi744@sojourn.com >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - NOTES : By Helen Tribole Healthy Homestyle Desserts: 150 Fabulous Treats with a Fraction of the Fat and Calories (Viking; October 22, 1996; $24.95/hardcover) These fancy caramel-topped cookies are absolutely delicious. How fat and calories were lowered: * Replaced butter with a combination of light butter and fat-free cream cheese * Reduced amount of pecans * Eliminated chocolate chips * Used fewer caramels * Replaced heavy cream with evaporated skim milk Nutrition Scorecard (per cookie) Calories: before 160, after 86 Fat (grams): before 10, after 4 % calories from fat: before 55, after 36 Cholesterol (mg): before 22, after 3 * Exported from MasterCook * Cilantro Pesto, Spicy Or Sweet Green Rice Recipe By :From My Garden / Curtis Aikens 1996 (c) TVFN Serving Size : 6 Preparation Time :0:30 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bunches fresh cilantro 2 jalapeno peppers -- or 1 slice green bell pepper 3 cloves garlic -- peeled 3 1/2 cups vegetable stock 1 lime -- juice ** Rice ** 2 tablespoons olive oil -- or less 1 onion 2 cups rice Place cilantro, jalapeno and garlic in food processor and puree. In saucepan heat oil and saute onion. Add rice and stir to coat rice with oil and warm it. Add some cilantro puree (to taste) and the stock and stir to combine. Cook covered over low heat for 17 minutes. Remove from heat and let stand covered for another 5 minutes. Add a squirt of lime and lime zest. Serve with enchiladas. PER SERVING: 378 cals, 7.3 g fat (17.4% cff) note: best to let cilantro sit in fridge awhile (it will brown if held too long.) [aikens.mcf]/Hanneman >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Breakfast Biscuits Recipe By :Vegetarian Gourmet, Issue 11, pg 8 Serving Size : 24 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Fruit Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz Tofu -- Firm Silken, To 1 C -- lite 1/4 cup Apple Juice 3 Tbsp Maple Syrup 1 cup Whole-Wheat Flour -- pastry 1 cup All-Purpose Flour -- unbleached 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1 Tsp Cinnamon 1/4 Tsp Salt -- optional 1/2 cup Walnuts -- chopped 1/2 cup Raisins 1/4 cup Maple Syrup -- optional Preheat oven to 450 deg F. Oil baking sheets. Blend tofu until smooth in a food processor or blender. Blend in apple juice & 3 T maple syrup. Transfer to a med-sized mixing bowl & set aside. Sift together next 6 ingredients & fold into tofu mixture. Gently stir in walnuts & raisins. Turn dough onto a lightly floured surface & form into a ball. Roll dough out to 1/2" thickness. Cut with a biscuit cutter or knife. Using a pastry brush, glaze with remaining 1/4 C maple syrup. Place on baking sheets & bake until golden, about 12 min. Serve immediately. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 69.4 Fat 0.6g Carb 14.5g Fib 0.8g Pro 2g Sod 88mg CFF 7.8% * Exported from MasterCook * Cinnamon Rolls #3 Recipe By :WW Favorite Recipes (1986) Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Buttermilk bis -- (10 biscuits in "tube") 5 teaspoon Margarine -- melted 5 teaspoon Brown sugar -- packed, divided 1 teaspoon Cinnamon 1/2 cup Raisins -- dark 2 tablespoon Raisins -- dark 5 teaspoon Powdered sugar -- sifted 2 teaspoon Water Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan. In small bowl or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - NOTES : Hard to eat just one!! * Exported from MasterCook * Citrus Herb Blend Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried thyme 1 tablespoon dried oregano 2 teaspoons dried basil 1 teaspoon dried rosemary -- ground 1 teaspoon dried sage -- ground 1 1/2 teaspoons orange zest -- dried, coarse ground 1 1/2 teaspoons lemon zest -- dried, coarse ground 1 teaspoon fennel seeds -- coarsely ground Combine all ingredients and mix until well blended. Transfer to airtight container. Can be stored in a cool dry place for up to 3 months, but be aware that the pungent aroma begins to diminish after 3 weeks. >From: Susan DaRosa - - - - - - - - - - - - - - - - - - - NOTES : Herbs and spices have the ability to replace or reduce the need for strong salt and fat flavors in cooking. Try this wonderful floral bouquet of herbs as another spice to add to your table. Sprinkle of veggies, fruit salads and grilled fish. It also works well with starchy lentil and grain dishes. You can also rub the herb blend on lean meats before broiling or grilling. * Exported from MasterCook * Coffee Angel Food Cake Recipe By :Cooking Light, March 1995, page 104 Serving Size : 12 Preparation Time :0:20 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon instant coffee granules 1 tablespoon water 14 1/2 ounces angel food cake mix -- (1 box) 1 teaspoon almond extract 1 teaspoon vanilla extract 2 tablespoons instant coffee granules 1 tablespoon water 6 tablespoons stick margarine -- softened 1 pound powdered sugar -- (1 box) 3 tablespoons skim milk Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside. Prepare angel food cake batter according to package directions. Fold in coffee mixture and extracts. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife. Bake at 375 degrees for 30 minutes or until cake springs back when lightly touched. Invert pan, and let cool for 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate; set aside. Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside. Cream margarine at high speed of a mixer. Add coffee mixture; beat well. Gradually add powdered sugar, beating at medium speed until well-blended. Add milk; beat well. Yield: 12 servings (serving size: 1 slice). >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - NOTES : Spread frosting over top and sides of cake. Store loosely covered in refrigerator. * Exported from MasterCook * Coleslaw With Yogurt Dressing Recipe By :Gourmet, May 1996, pg 207 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Lowfat Yogurt -- Plain 2 Tbsp Dijon Mustard 1 Tbsp Water 2 Tsp Lowfat Mayonnaise 2 Tsp Fresh Lemon Juice 6 cup Cabbage -- Thinly Sliced 4 Med Carrots -- Shredded 1 cup Red Onion -- Thinly Sliced 1/2 Tsp Dill Seed In a large bowl which together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered. Serves 6 Nutrition according to magazine: Cal 68.1 Fat 1.1g CFF 15% Entered into MasterCook for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cookie Nests Recipe By :Cookies, A Cookie Lover's Collection Serving Size : 15 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup chow mein noodles 7 ozs marshmallow creme 1/4 cup reduced fat peanut butter 1/4 cup coconut -- flaked 1/2 cup M&Ms(r) plain chocolate candy -- in pastel colors 2 tbsps reduced fat margarine -- softened 1 tsp vanilla extract 45 pcs jelly beans In a mixing bowl, combine noodles, marshmallow creme, peanut butter, coconut, candy pieces, margarine, and vanilla extract until smooth. Chill until easy to handle. On waxed paper, form mixture by 1/4 cupfuls into nest shape. Repeat with remaining mixture. Place nests on wax paper. Let dry. Fill each nest with 3 jelly beans each. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pancakes Recipe By :Everyday Cooking w/ Dean Ornish Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Frozen Corn Kernels -- Or Fresh, -- Canned Or Thawed 3 Large egg whites 1/3 Cup Tofu -- Soft Or Firm -- lite 1/4 Cup All-Purpose Flour -- Unbleached 1 Tablespoon chopped parsley 1/2 Teaspoon baking powder 1/2 Teaspoon salt 1/4 Teaspoon black pepper Set aside 1/2 cup corn kernels. In a food processor or blender, blend remaining 1 cup corn with 1 egg white, tofu, flour, parsley, baking power, salt and pepper until smooth, stopping once to scrape down the sides of the container. (This mixture was too thick for my blender, so I added a couple of tablespoons of rice milk until it began to move.) Transfer mixture to a bowl and stir in reserved whole corn. In another bowl, beat the remaining 2 egg whites to soft, moist peaks that droop slightly when the beater is lifted (just a couple of minutes). Scoop the egg whites onto the corn batter and fold them in gently with a rubber spatula. Preheat oven to low. Spray a nonstick skillet lightly with a nonstick spray and place over moderate heat. When the skillet is hot enough to make the batter sizzle, make pancakes, using 1/4 cup batter per cake. Cook until browned on the bottom, 2-3 minutes, then turn and cook until cakes are golden brown on the other side, about 2 more minutes. Transfer to a platter and keep warm in oven. Continue until all batter is used. Serving size: 3 three-inch pancakes I made these a long time ago and can't remember how many I got from the recipe...but it was more then one... so the counts will be lower the I state here. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 416.9 Fat 3.2g Carb 78.1g Fib 6.2g Pro 26g Sod 1488mg CFF 6.4% * Exported from MasterCook * Cornbread Coated Pork Chops Recipe By :AHA Quick & Easy Cookbook Serving Size : 4 Preparation Time :1:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup nonfat sour cream 1 pound pork loin chops 1 1/2 cups cornbread stuffing mix black pepper Preheat oven to 375. Spread sour cream over pork chops, coating all sides. Coat with cornbread stuffing mix. Place coated pork chops on a rack in a shallow baking pan. Season with pepper. Bake chops uncovered, 45 minutes or until done. Serve immediately. >From: susan@zeus.powersite.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corned Beef And Cabbage Recipe By :Deborah Kirwan Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef brisket water cabbage -- in wedges carrots potatoes Every year we have corned beef and cabbage for lunch at the office to celebrate St. Patrick's day. I'm one of the people who brings the corned beef and cabbage. I've learned to make it very low fat. First, I select the flat part of the brisket. It seems that the fat on this part is in separate layers that can be cut away from the meat rather than marbled throughout. Then, of course, I cut away any visible fat before cooking it. I boil the briskets for about three hours the night before. Then I put the pot in the refrigerator overnight. In the morning, I skim off any fat that has solidified on top of the meat broth (there's usually not much if I've done a good job of removing the visible fat). I take the meat out of the broth and slice it (it's easier to slice when it's cold) and set it aside. I bring the broth to a boil and cook cabbage wedges, carrots and potatoes in it until they are just done--20 minutes or so. Then I bring it all to the office, layer it in crock pots, and keep it warm on a low setting until lunch. It's amazing how low-fat you can get this traditionally greasy dish. And, to my way of thinking, it still has all the flavor. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Bread Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----LARGE LOAF----- 1 1/2 cup Water 1/4 cup unsweetened applesauce -- orig called for oil 3/8 cup Egg Beaters(r) 99% egg substitute -- orig called for whole eggs 3 tbsps Sugar 1 1/2 tsps Salt 1 1/2 cup Yellow Cornmeal 3 cup Bread flour 2 1/4 tsps Yeast This loaf rises very high and is surprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. >From: - - - - - - - - - - - - - - - - - - - NOTES : I tried this bread over the weekend. Twice, actually. The flavor is wonderful, but... The original poster said it rose high - mine rose ok, but sank during baking (the second time I made it I put less applesauce in and it didn't sink quite as low). Also, it was a bit heavy and dense. Does anyone have any suggestions on how to keep it from sinking and also how to lighten it up. Also note that the original recipe called for oil instead of the applesauce, and real eggs rather than substitute. I wanted to reduce fat, but are my substitutions causing the problems. If I can make this a littler lighter in texture, it will be a truly outstanding bread. * Exported from MasterCook * Country Beef Ragout Recipe By :Cooking Light Card Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Meats Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds round steak -- lean and boneless 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon pepper -- divided vegetable cooking spray 1 teaspoon vegetable oil 1 1/2 cups chopped onion 1 1/2 cups beef stock 1 cup prune juice 1/2 teaspoon dried whole thyme 2 cups red potatoes -- peeled and diced 1 cup sliced carrots 2 tablespoons lemon juice Trim fat from steaks. Cut steaks into 3/4 " cubes. Combine flour ,salt and 1/4 tsp. pepper in a large, heavy-duty zip-top plastic bag. Add steak, shaking well to coat; set aside Coat a large Dutch oven with cooking spray; add oil, and place over Medium-High heat until hot. Add steak; cook 4 minutes or until browned. Add onion; cook 3 minutes. Add remaining 1/4 tsp. pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook 1 hour or until tender, stirring occasionally. Yield: 6 cups. Per 1 1/2 cup serving: 4-5 calories, 8.4 g. fat, 97 mg. cholesterol. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Crepes Recipe By :Cooking Light Card Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pancakes, Waffles, Crepes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup chopped green onions 1/2 cup sliced fresh mushrooms 1/2 teaspoon dried whole thyme 1 tablespoon margarine -- melted 1 1/2 teaspoons all-purpose flour 1/4 cup skim milk 2 tablespoons skim milk 2 tablespoons dry white wine 1/2 pound fresh lump crabmeat -- drained/flaked 1 tablespoon chopped fresh parsley 1 1/2 teaspoons lemon juice 1/8 teaspoon dry mustard 1/8 teaspoon salt 1 pinch red pepper -- 8 lite crepes -- recipe follows vegetable cooking spray Saute onions, mushroms and thyme in margarine in skillet until tender. Reduce heat to Low; add flour. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over Medium heat, stirring constantly until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1 1/2 Tbsp. crabmeat mixture down center of each Light Crepe; roll up crepes; arrange in baking pan coated with cooking spray. Cover; bake at 350 F. for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden. Yield: 4 servings Per 2 filled crepes: 262 calories, 8.3 gr. fat, 195 mg. cholesterol MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Mornay Recipe By :Cooking Light Card Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1/4 cup Chablis 1/2 teaspoon chicken bouillon -- granules 1 dash white pepper 1/2 cup sliced fresh mushrooms 1 tablespoon sliced green onions 1/4 cup skim milk 1 1/2 teaspoons cornstarch 1/4 cup shredded Swiss cheese -- 1 ounce 1/3 pound lump crabmeat paprika green onion fans Combine first 4 ingredients in a small saucepan; bring to a boil. Add mushrooms and onion. Cover; reduce heat, and simmer 1 minute or until mushrooms are tender. Combine milk and cornstarch, mixing well; add to mushroom mixture. Cook stirring constantly, 2 minutes or until thickened. Remove from heat; add cheese and stir until melted. Stir in crabmeat. Spoon into 2 (6 ounce) ramekins or custard cups. Sprinkle with paprika. Broil 2 minutes or until hot. Garnish with green onion fans. Yield: 2 servings. Per serving; 153 calories, 5.6 g. fat, 89 mg. cholesterol. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Stuffed Flounder Recipe By :Cooking Light Card Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh lump crabmeat -- drained, 3 oz. 2 tablespoons finely chopped green onions 1 tablespoon lowfat mayonnaise 1 teaspoon lemon juice 1/8 teaspoon hot sauce 2 flounder fillets -- about 1/4" thick -- (4 oz. each) vegetable cooking spray 1 dash paprika 2/3 cup carrot -- finely shredded Combine first 6 ingredients in a bowl; stir well. Spread 1/3 cup mixture over each fillet; roll up jellyroll fashion. Arrange rolls, seams side down, in a baking dish coating with cooking spray. Sprinkle with paprika. Bake at 400 F. for 20 minutes. Arrange carrot on two serving plates; top each with a fillet. Yield: 2 servings. per serving with 1/3 cup carrot: 206 calories, 4.7 g. fat, 99 mg. cholesterol. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Citrus Bundt Bread Recipe By :http://www.foodwine.com/food/foodday/ Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried cranberries 1/3 cup fresh orange juice 1 medium orange 1 cup fresh cranberries -- rinsed and sorted 1 cup all-purpose flour 1 cup sugar 1/4 cup whole-wheat flour 2 teaspoons baking powder 1 cup nonfat vanilla yogurt 1 teaspoon baking soda 2 egg whites -- Citrus Glaze: 1/2 cup confectioner's sugar 5 teaspoons fresh orange juice Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with nonstick vegetable-oil spray. In a small bowl, combine the dried cranberries and orange juice. Cut the orange in 8 small pieces. Place the orange pieces and fresh cranberries in a food processor or blender. Pulse until coarsely chopped. In a medium bowl, combine the all-purpose flour, sugar, whole-wheat flour, and baking powder. In a large bowl, stir the yogurt and baking soda. (The volume will nearly double.) Using an electric mixer, beat in the egg whites one at a time. Beat in the chopped orange mixture. Add the dried cranberry mixture and beat until blended. Add flour mixture and beat just until combined. Transfer the batter to the prepared pan. Bake 40 to 45 minutes, or until a wooden toothpick inserted near the center comes out clean. Remove from oven. Invert and cool 10 minutes on a wire rack (bread will still be clinging to pan). Gently run a knife around the outer edges and remove the bread. Let it cool completely on the rack and glaze when cool. To make the glaze: In a small bowl, stir together the powdered sugar and orange juice until smooth. Drizzle evenly over the cooled bread. >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - NOTES : By Helen Tribole Healthy Homestyle Desserts: 150 Fabulous Treats with a Fraction of the Fat and Calories (Viking; October 22, 1996; $24.95/hardcover) This recipe started off as a muffin, but it grew into this delightful bread -- one of my favorites. I am usually the first to defend keeping nuts in a recipe, because they impart a unique flavor and texture that would otherwise be missed. This bread is an exception. I substituted dried cranberries for the nuts and they worked beautifully. How fat and calories were lowered: * Used nonfat yogurt instead of butter and sour cream * Eliminated nuts as described above * Replaced whole egg with egg whites Nutrition Scorecard (per serving) Calories: before 380, after 189 Fat (grams): before 19, after 0 % calories from fat: before 44, after 1 Cholesterol (mg): before 30, after * Exported from MasterCook * Cre-ole Spice Recipe By :1993 Pat Hanneman,Riverside,CA Serving Size : 13 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons chili powder 2 tablespoons cumin powder 2 tablespoons seasoned pepper -- see detail 2 tablespoons garlic powder 1 tablespoon oregano 1 tablespoon coriander -- ground 1 teaspoon cilantro -- dried 1 teaspoon salt 1 envelope sugar substitute -- (aspartame) 1 teaspoon cinnamon All herbs and spices are dried. Add parsley for color. Add fresh cilantro at time of cooking, and/or a pinch of red (hot) pepper flakes. Yield: 2/3 cup. Uses: As a Rub for grilled meat. Mexican RiceSpice. Season a ranch salad. Nice on avocado. Good on potato skins; on tortilla crisps; on french fries. Schilling (R) 's Seasoned Pepper is a blend of ground black pepper, ground dried sweet bell pepper (red and green) and salt. Aspartame (the 'blue' package sugar) stores longer and stays in "solution" better than granulated white sugar. Alternative: Start with a commercial blend of "Creole-cajun" seasonings and add, sugar and cinnamon. [mcRecipe post 1996 May] [webbed 1996 Sep] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Substitutes Recipe By :Substituting Ingredients-An A to Z Kitchen Ref Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Heavy or Whipping Cream 1 C = 2 Cups whipped Cream, Light (or Half and Half), 1 C = 1/2 C heavy cream plus 1/2 C milk = 7/8 C milk plus 3 T butter or margarine = 1/2 C evaporated milk plus 1/2 C milk Cream, Whipped, sweetened, 1 C = 1 (4 oz) package frozen whipped cream topping = 1 envelope whipped topping mix, prepared as directed = 1 mashed banana beaten with 1 stiffly beaten egg white plus 1 tsp sugar = 1 C nonfat fry milk powder whipped with 1 C ice water and sweetened to taste (this is for low-calorie desserts and drinks; it will not hold firm) = ice-cold evaporated milk, plus 2 tsp sugar, whipped (use immediately) Hints for Successful Substituting: Dairy Products: Except when needed for whipping, heavy cream and light cream can be used interchangeably. Yogurt or sour cream can be used for a tangier taste or a different fat content, although it's generally not a good idea to boil yogurt or sour cream because they can separate. Source: Substituting Ingredients-An A to Z Kitchen Reference by Becky Sue Epstein and Hilary Dole Klein. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Chicken Stir Fry Recipe By :Campbell's 98% Fat Free Soup Recipe Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound skinless boneless chicken breast -- in strips 3 cups vegetables -- cut up * 1 can Reduced fat Cream of Mushroom Soup 1/4 can water 1 tablespoon soy sauce 4 cups cooked rice Spray skillet with vegetable cooking spray and heat over Medium-High heat for 1 minute. Add chicken in 2 batches and stir-fry until browned. Set chicken aside. Remove pan from heat Spray with cooking spray. Reduce heat to Medium. Add vegetables and stir fry until tender-crisp. Add soup, water and soy sauce. Heat to boiling. Return chicken to pan and heat through. Serve over hot cooked rice. * Use any combination of broccoli flowerets, sliced carrots, mushrooms, green and/or red bell peppers. >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Cole Slaw Recipe By :Veggie Life, May 1995, pg 59 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small Cabbage -- Head, Finely Shred 1 Small Carrot -- Shredded 1/2 Cup Green Pepper -- Diced 1/4 Cup Red Onion -- Diced 1/2 Cup Nonfat Mayonnaise 1/2 Cup Nonfat Sour Cream 2 Tablespoons Sugar 2 Tablespoons Tarragon Vinegar 1 Tablespoon Prepared Mustard 1/2 Teaspoon Paprika Salt And Pepper -- To Taste True to fashion, this attractive coleslaw is better the second day. In a large bowl, combine cabbage, carrot, pepper, and onion; toss well. Combine remaining ingredients in a separate bowl; stir well. Pour dressing over vegetables; toss gently. Refrigerate for several hours or overnight. Makes 6 servings. Lacto >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 83.5 Fat 0.4g Carb 18.1g Fib 0.7g Pro 3.9g Sod 321mg CFF 3.8% * Exported from MasterCook * Creamy Lentil And Ancho Chili Soup Recipe By :Dean & Deluca Ckbk,David Rosengarten w/ Dean and DeLuca Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dried ancho chiles 1 Cup hot water 1/2 Teaspoon ground allspice 1 Pinch ground cloves 3 Teaspoons ground cumin 1/2 Teaspoon dried rosemary 1/2 Teaspoon black pepper 1 Tablespoon tomato paste 1 Medium onion -- finely chopped 2 Cloves garlic -- minced 1 Tablespoon vegetable oil 1 1/4 Cups dried lentils 6 Cups water zest of one orange 1 bay leaf 1 Teaspoon salt 1 Cup fat-free sour cream 2 Tablespoons cilantro -- finely chopped Toast the chilies in a preheated 200 deg F oven 7 minutes. Remove and discard the stems and seeds. Place in a small bowl and cover with 1 cup hot water. Cover bowl and let sit 15 minutes. Remove the chilies from the water, reserving the soaking water. Combine the chilies with the allspice, cloves, cumin, rosemary, pepper and tomato paste in a food processor or blender. Process until smooth. Cook onion and garlic in the vegetable oil over medium-low heat until onion is soft, about 10 minutes. Add chili paste and dry, stirring, 2 minutes. Add lentils, chili soaking water, 6 cups water, orange zest and bay leaf. Raise heat and bring to a boil. Then reduce heat and cook, partially covered, stirring occasionally for 1 1/4 hours, or until lentils are tender. Stir occasionally to prevent lentils from sticking. Stir in the salt. Remove soup from heat. Let soup cool for about 10 minutes, stirring occasionally. Slowly stir in the sour cream. Stir in the cilantro and serve. As printed in Seattle Times, 1/8/97. Posted by Rooby. >From: ilenewar@starnetinc.com Per serving: 158 Calories; 2g Fat (13% calories from fat); 10g Protein; 24g Carbohydrate; 5mg Cholesterol; 388mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Honey Chicken Recipe By :( Fresh Fields ) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts -- skinned and boned 1 jar lowfat mayonnaise -- small (not no fat) 1 jar honey -- small 1 box Grape-Nuts -- small Preheat oven to 375 degrees. Spray a long casserole dish with oil spray (large enough to fit the chicken breasts without squeezing too tight). Set aside. Rinse off chicken breasts and pat dry. With a pastry brush, coat the chicken breasts with mayonnaise (not too thickly). Place in prepared dish. Sprinkle Grape-Nuts cereal evenly over the surface of the chicken. Pour honey evenly over the surface of the chicken (don't try to spread it, just drizzle it good over the chicken pieces). Let sit for about 10 minutes. Put in oven and bake for approx. 45 minutes, or until done through. Notes: Yummy!!!! This should also be a hit with anyone who has kids. They could even prepare this one on their own except for the stove part. Serve with vegetables, rice or what have you. I'm going to try a different type of honey (I used clover) on this next time just to see what it tastes like. Maybe orange blossom. >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - NOTES : Tried this one last night and it was delicious!!!!! * Exported from MasterCook * Cucumber Relish Recipe By :COOKING LIVE, SHOW #CL8837 Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cucumber -- halved lengthwise, -- seeds discarded, and cut -- crosswise into 1/4-inch thick slices 1 cup rice vinegar 2/3 cup sugar 3 teaspoons fresh ginger root -- peeled and minced 1 teaspoon salt 1 teaspoon red pepper flakes -- crushed In a bowl combine sliced cucumber, rice vinegar, sugar, gingerroot, salt and crushed red pepper flakes. Chill relish for 30 minutes. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cumin Crusted Chicken Recipe By :Cooking Light Card Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped tomato 3 tablespoons cucumber -- peeled and chopped 3 tablespoons green bell pepper -- chopped 1 tablespoon purple onions -- chopped 1 small jalapeno pepper -- seeded/chopped 1 tablespoon ground cumin 1 teaspoon pepper 4 boneless skinless chicken breast halves -- 4 oz each 1 tablespoon red wine vinegar 4 cherry tomatoes -- optional fresh basil -- optional Combine first 5 ingredients in a small bowl; set aside. Combine cumin and pepper; rub chicken breast halves on all sides with cumin mixture. Place a large cast-iron skillet over Medium-High heat until hot. Add chicken and cook 6 minutes on each side or until tender. Remove chicken from skillet, reserving drippings in skillet; set chicken aside. Add vinegar to pan drippings, and cook 2 minutes, stirring constantly. Pour over reserved vegetable mixture; toss well. Thickly slice each chicken breast half diagonally across grain, and arrange on individual serving plates. Serve with reserved tomato relish. Garnish each serving with cherry tomatoes and basil, if desired. Yield: 4 servings. Per chicken breast half and 3 T. tomato relish: 155 calories, 3.4 gr. fat, 72 mg. cholesterol MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Beef And Rice Recipe By :Cooking Light Card Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Indian Main Dishes Meats Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sirloin steak -- lean and boneless 1 tablespoon curry powder 1/2 teaspoon salt 1/8 teaspoon ground red pepper 1 teaspoon vegetable oil 1 cup onion -- coarsely chopped 2 cloves garlic -- minced 1 cup long-grain rice -- uncooked 1 cup beef broth -- no-salt-added 1/2 cup raisins 14 1/2 ounces stewed red ripe tomatoes -- no-salt-added -- undrained 2 tablespoons sliced almonds -- toasted Trim fat from steak. Cut steak into 3/4 " cubes. Combine curry powder, salt and red pepper; stir well. Reserve 1 tsp. curry mixture; set aside. Sprinkle remaining curry mixture evenly over steak. Heat oil in a large nonstick skillet over Medium-High heat. Add steak; cook 4 minutes or until steak loses its pink color. Remove steak from skillet; set aside. Add onion and garlic to skillet; cook 2 minutes. Add reserved teaspoon curry mixture, rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Return steak to skillet; stir well. Remove from heat; let stand, covered 5 minutes. Spoon onto individual serving plates; top with sliced almonds. Yield: 6 servings. Per 1 cup steak mixture and 1 tsp. almonds: 309 calories, 6.1 gr. fat, 46 mg. cholesterol MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Lamb With Lentils Recipe By :Cooking Light Card Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried lentils 2 cups water -- divided 3/4 pound leg of lamb -- lean and boneless 3 tablespoons all-purpose flour vegetable cooking spray 1/4 cup chopped onion 2 cloves garlic -- minced 2 cups tomatoes -- seeded, chopped 1/4 cup dry sherry 1/4 cup minced fresh parsley -- divided 2 teaspoons curry powder 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1/8 teaspoon black pepper 3 cups hot cooked rice -- cooked without salt Sort and wash lentils; place in a medium saucepan. Add 1 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Set aside, and keep warm. Trim fat, from lamb, and cut lamb into 3/4 " cubes. Combine lamb and flour in a zip-lock heavy-duty plastic bag, shaking to coat; discard remaining flour. Coat a large, heavy saucepan with cooking spray, and place over Medium heat until hot. Add lamb; cook until browned, stirring constantly. Remove lamb from pan; set aside. Add onion and garlic to pan; saute until tender. Return lamb to pan; add tomato, remaining 1/2 cup water, sherry, 2 Tbsp. parsley and next 7 ingredients.Stir well, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 15 minutes or until mixture is reduced to 3 cups. Set aside. Spoon rice onto a serving platter. Top with lamb mixture; spoon lentils around lamb mixture. Sprinkle with remaining 2 Tbsp. parsley. Yield; 4 servings. Per serving of 3/4 cup lamb mixture, 3/4 cup rice and 1/4 cup lentils:25 calories, 0.5 g. fat, 4 mg cholesterol. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Squash And Mushroom Soup Recipe By :Barbara Michel/tpogue@idsonline.com Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium butternut squash -- or acorn squash 2 1/2 cups water 1 cup orange juice 1 tablespoon butter -- or oil 1 cup onion -- chopped 2 cloves garlic -- crushed 1 1/2 teaspoons salt 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon ginger 1/4 teaspoon dry mustard 1/2 pound mushroom -- sliced 1 dash cayenne -- to taste lemon juice -- fresh yogurt -- for the top 1. Preheat oven to 375F Split the squash lengthwise, remove seeds, and place face-down on a lightly oiled tray. Bake until soft (about 30 to 40 minutes.) Cool, then scoop out the insides. Measure out 3 cups'-worth place this in a food processor or blender with the water, and puree until smooth. (You may need to do this in batches.) Transfer to a kettle and stir in the orange juice. 2. Heat the butter or oil in a skillet, and add onion, garlic, salt, and spices. Saute over medium heat until the onion is very soft - about 8 minutes. (You may need to add a small amount of water to prevent sticking.) Add mushrooms, cover, and cook about 10 minutes over medium heat, stirring occasionally. 3. Add the saute to the squash, scraping the skillet well to salvage all the good stuff. Add cayenne and heat gently. Once it is hot, taste it to correct the seasonings. This is a fairly sweet soup; you may choose to adjust this by adding the fresh lemon juice ..to taste and topping each bowlful with a small spoonful of yogurt. >Foodwine List From: Terry Pogue >From: Lyn Belisle - - - - - - - - - - - - - - - - - - - NOTES : Here is a really nice soup. My neighbor made it and shared with us..It's lovely, silky, and good flavor. * Exported from MasterCook * Curried Vegetable With Brown Rice Recipe By :Uncle Ben's Recipe Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Indian Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 small onion -- diced 1 medium green pepper -- diced 4 ounces mushrooms -- sliced 1 carrot -- sliced thin 1/2 teaspoon salt 1 medium eggplant -- peeled & diced 1 large tomato -- diced 1 tablespoon curry powder 2 cloves garlic -- minced 2 3/4 cups water 1 cup instant brown rice 2 tablespoons basil leaves -- chopped fine 1 tablespoon plain yogurt -- optional In a large skillet, heat oil until it is just below smoking point. Add the onions, peppers, mushrooms carrots and salt. Saute until the vegetables are beginning to brown. Add the eggplant and continue to saute for 1 more minutes. Stir in the curry powder, garlic and tomatoes. Add the water and bring to a Low boil for 3 minutes. Add the rice, bringing to boil, cover and reduce heat to simmer. Cook for 10 minutes. When the rice has finished cooking, stir in the basil and serve. Top with a tablespoon of plain yogurt if desired. MC formatting by bobbi744@sojourn.com >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - NOTES : Can reduce the amount of curry powder to 1/2 Tablespoon. A vegetarian main dish or side dish with meat main dish. * Exported from MasterCook * Custard Pie #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup egg beaters(r) 99% egg substitute 1/2 cup sugar 1/2 tsp. vanilla 2 1/2 Cups skim milk -- scalded -- 9" unbaked pie crust -- see recipe from Butter Busters nutmeg -- to taste Blend Egg Beaters, sugar and vanilla together, gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake in 350 oven 35 to 45 minutes or till knife comes out clean. Cool on rack; then chill. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Denouement Apple/pear Crisp Recipe By :Katherine Hall Page "The Body in the Cast" Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Apples -- Or Pears Juice Of 1/2 Lemon 2 Tablespoons Maple Syrup 3/4 Cup Flour 1/4 Teaspoon Salt 3 Tablespoons Brown Sugar Preheat oven to 375f. Peel, core and slice the fruit. Toss it in a bowl with the lemon juice to prevent browning. Place the slices in a lightly buttered baking dish. Drizzle with the maple syrup. Put the flour, salt, sugar, and butter into the bowl of a food processor fitted with a metal blade and process briefly. Or you may cut the butter in with a pastry cutter or two knives. The mixture should be crumbly. Cover the fruit evenly with the flour mixture and bake for 45 minutes or until the juices are bubbling. Let sit for 5 minutes and serve with whipped cream, vanilla ice cream, or creme fraiche. - - - - - - - - - - - - - - - - - - - NOTES : This recipe is especially delicious when made with a mixture of apples, such as Empire or Delicious (sweet) and Macoun or Macintosh (slightly tart). * Exported from MasterCook * Double Chocolate Chews Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup All-Purpose Flour 2/3 cup Sifted Powdered Sugar 1/3 cup Unsweetened Cocoa 2 1/4 Tsp Baking Powder 1/8 Tsp Salt 1 cup Miniature Chocolate Chips -- Divided 2 Tsp Vegetable Oil -- *Note 1 cup Firmly Packed Brown Sugar 2 1/2 Tbsp Light Corn Syrup 1 Tbsp Water 2 1/2 Tsp Vanilla Extract 3 Egg Whites Nonstick Cooking Spray *NOTE: Original recipe used 3 T vegetable oil Preheat oven to 350 deg F. Combine first 5 ingredients in a bowl; stir well, set aside. Combine 3/4 C chocolate chips and oil in small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 min. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels. Drop dough by level tablespoons 2" apart onto baking sheets coated with cooking spray. Bake at 350 deg F for 8 min. Let cool 2 min or until firm. Remove cookies from pans; let cool on wire racks. Yield: 4 doz (serving size: 1 cookie) According to original recipe: Cal 64; Fat 1.6g; Carb 11.8g; Fib 0.1g; Pro 0.9g; Sod 13mg Reggie's Notes: Well, I put in the 3/4 C chocolate chips but forgot to add the 1/4 C later. They still tasted good I thought. I used 2 tsp oil instead of the 3 T. Again, I sure didn't notice anything wrong with the flavor. The dough is very sticky... it probably would have been easier if I had lightly sprayed my fingers and the tablespoon. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Reggie's recipe was not sticky to me at all as she said it would be. I made one change... I used the lowfat chocolate chips by Hershey's. One thing though... her recipe says to let the melted chocolate cool for 5 minutes. These lf chips hardened FAST. So, don't let it stand too long and use a good mixer. The dough tasted as sinful as one of my old fave chocolate cookies... cooked, they were pretty good... but the dough was better . MerylTexas Cal 64.6 Fat 1.4g Carb 13.1g Fib 0.4g Pro 1g Sod 30mg CFF 17.9% * Exported from MasterCook * Double Chocolate Chews #2 Recipe By :Plano Profile Serving Size : 32 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- softened 4 tablespoons nonfat cream cheese 1/3 cup sugar 1/2 cup dark brown sugar -- firmly packed 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup cocoa -- Dutch processed 1/4 teaspoon salt 1/4 cup miniature chocolate chips -- * see note Preheat oven to 350 degrees. Spray two non-stick cookie sheets with cooking spray. Cream together the butter, cream cheese, sugar and brown sugar. Beat in the vanilla. In another bowl, sift the flour, cocoa, and salt, and stir. Blend the dry ingredients into the butter mixture. Stir in the chocolate chips. Divide the dough into quarters, then take 1/8 of a quarter; roll it between the palms of your hands to form a ball. Place it on the cookie sheet. Repeat to form 32 balls. Using the bottom of a glass, press the nuggets into 3-inch rounds. Bake for 8 minutes, until slightly puffed and very soft to the touch. Cool on pans one minute before transferring to racks. 63 calories; 29% fat (lowered with lowfat chips); 10g carb, 1g protein, 4mg cholest, 31mg sodium. >From: "meryl@onramp.net" - - - - - - - - - - - - - - - - - - - NOTES : * reduced fat by using lowfat chocolate chips. Chopped them to make smaller. I did not like it at first, but then grew to like it pretty quickly. I overcooked it one time and thought it was actually better. This is VERY sticky, so you may want to use flour or like me, nothing. I just let it stick to my hands which looked monstrous! * Exported from MasterCook * Easter Egg Coloring Recipe By :Unknown Serving Size : 1 Preparation Time :0:10 Categories : Eat-Lf Mailing List Holidays & Gifts Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 tsp red food coloring -- * see note 1/2 cup hot water 1 tbsp white vinegar Mix together in narrow cup deep enough not to overflow when egg is dropped in. Makes deep, rich colors. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : Use as many colors as needed. * Exported from MasterCook * Easter Hunt Pie Recipe By :Borden Kitchens Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 cup low-fat graham cracker crumbs 1/4 cup reduced fat margarine -- softened 3 tbsps granulated sugar Filling: 4 ozs light cream cheese -- softened 4 ozs fat-free cream cheese -- softened 14 ozs fat-free sweetened condensed milk 3/4 cup cold water 3 ozs fat-free vanilla pudding mix 1 1/2 cup Cool Whip(r) Free -- thawed 12 pcs chocolate eggs -- unwrapped To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sweetened condensed milk, water, and pudding mix. Mix until well blended and smooth. Gently fold in whipped topping. Spoon 1/2 filling into crust. Place chocolate eggs evenly over filling. Top with remaining filling. Chill for 3 hours before serving. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : To serve, top with fruit or candies. NOTES : The reason I use a combination of light and fat-free cream cheese is to eliminate the tiny lumps which often develop when using fat-free cream cheese. Refrigerate leftovers. * Exported from MasterCook * Easter Surprise Cupcakes Recipe By :Domino Sugar Corporation Serving Size : 24 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 1/4 cup reduced fat margarine -- softened 1 1/4 cup skim milk 4 whole egg whites -- slightly beaten 1 tsp pure vanilla extract 2 3/4 cup unbleached flour 1 cup brown sugar -- packed 1/4 cup granulated sugar 2 1/2 tsps baking powder 1/4 tsp salt 24 pcs chocolate eggs -- unwrapped Frosting: 7 1/4 ozs Betty Crocker(r) Fluffy White Frosting Mix Preheat oven to 350. Prepare 24 medium muffin pans with cooking spray and flour; set aside To prepare batter, combine margarine, milk, egg whites, and vanilla extract in a mixing bowl. In another mixing bowl, combine flour, sugars, baking powder, and salt. Mix wet ingredients with dry ingredients just until well blended. To hide surprise, fill muffin pans 1/3 full and place chocolate egg in center of each. Top with remaining batter, until 2/3 full. Bake 20 minutes or until top springs back when touched. Cool. Prepare frosting mix according to package directions. Spread over cooled cupcakes. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : I'm not a chocolate lover but these cupcakes are pretty good with the chocolate egg in the center. The Betty Crocker Fluffy White Frosting Mix is fat-free. I use it a lot for cakes and other desserts. * Exported from MasterCook * Easy As 1-2-3 Square Pie Recipe By :Libby's, Favorite Pumpkin Recipes Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 cup low-fat graham cracker crumbs 1/4 cup reduced fat margarine -- melted 3 tbsps granulated sugar First Layer: 8 ozs light cream cheese -- softened 1 cup powdered sugar 12 ozs Cool Whip(r) Free -- thawed Second Layer: 6 ozs fat-free vanilla pudding mix 1 cup skim milk 2 cup pumpkin pie mix To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly into bottom of 9 x 13" pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare first layer, combine cream cheese and powdered sugar in a mixing bowl. Mix until fluffy. Fold in 1/2 carton whipped topping. Spread over crust. To prepare second layer, combine pudding mix, milk, and pumpkin pie mix. Mix until thickened and well blended. Pour over cream cheese layer. Top with remaining whipped topping. Chill 3 hours or overnight. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : This is delicious! This is a keeper for summer since it requires no baking. * Exported from MasterCook * Egg Salad #2 (Sandwich) Recipe By :Weight Watchers Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 hard-boiled egg -- mixed with onions -- chopped green bell pepper -- chopped 2 Teaspoons reduced-calorie mayonnaise 1 1/2 Teaspoons imitation bacon bits --- 2 Slices bread -- low cal, topped with lettuce leaves tomato slices >From: Mac - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggless Egg Salad #2, Mori-nu Lite Recipe By :Michelle Dick Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Spreads & Sandwiches Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/2 Oz Tofu -- Lowfat,firm, drained 1 Tsp Apple Cider Vinegar 1 Tsp Honey 2 Tsp Mustard 1/2 Tsp Turmeric 2 Tbsp Celery -- diced Crumble tofu into sm bowl. In a separate bowl, combine vinegar, mustard, honey and turmeric. Mix thoroughly and pour over crumbled tofu. Add celery, onion, parsley, paprika and pepper. Mix thoroughly. Refrigerated approx. 30 min. to allow flavors to meld. Makes three 1/2 C servings. Calories:57 Fat: 1.3g (20%CFF) Cholesterol: 0mg Sodium: 131mg Carbohydrates: 5mg Protein: 6.3g >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant And Chickpea Moussaka (Corrected) Recipe By :Cole's Cooking Companion: Vegetarian Gourmet (1995) Serving Size : 2 Preparation Time :1:00 Categories : Eat-Lf Mailing List Mediterranean Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Italian eggplant -- sliced 1/4" thick salt olive oil spray 2 cloves garlic -- minced 2 tomatoes -- chopped 3 tablespoons chopped fresh basil 2 teaspoons dried oregano 1/2 cup white wine -- or broth with lemon 1 cup chickpeas, cooked 2 eggs -- lightly beaten 2 tablespoons grated Parmesan cheese Preheat oven to 350F. Place eggplant slices on a large baking tray and lightly sprinkle with salt. Bake for 10 minutes, or until easily pierced with a fork. While eggplant is baking, heat a skillet and spray lightly with oil. Saute onion until soft. Add garlic, tomatoes , basil, oregano and wine. Continue to cook until tomatoes soften, about 10 minutes. Rinse salt from eggplant, if desired. Place slices in a lightly oiled (sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F. Spread chickpeas over eggplant; top with beaten eggs. Spoon tomato mixture over eggs. Sprinkle with cheese and bake for 45 minutes. Serve hot and garnish with a leaf or two of fresh basil. Will serve 2 lunch to 4 buffet portions. HALF: 342 cals; 8.8 g fat, 24.7% cff. The Cole Publishing Group (California). FILE: coleworl.mcf; a collection reprinted by Sierra: MasterCook4 (Dec 1996) >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fennel (Caraway) Currant Soda Bread Recipe By :The Lactose-Free Family Cookbook, Jan Main Serving Size : 8 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Currants 3 cup Whole-Wheat Flour 1 cup All-Purpose Flour 2 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1 1/2 cup Water 1/4 cup Honey 2 Tsp Vegetable Oil -- *Note 2 Tsp Fennel Seed -- **Note Granulated Sugar *NOTE: Original recipe used 1/4 C vegetable oil... I cut it back **NOTE: Original recipe used caraway seed... I changed it and used the fennel seed Preheat oven to 350 deg F (180 deg C). In small bowl, soak currants in warm water. Grease baking sheet. In mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Drain currants and add to bowl. Stir in water, honey, oil and caraway seeds just until dry ingredients are moistened. Knead with floured hands until smooth, about 1 min. Shape into 7" circle. Place on prepared baking sheet. Cut large X about 1/4" deep on top; sprinkle with sugar. Bake for about 1 hr or until toothpicks inserted in center comes out clean. Makes a 9" circular loaf. Serving size is 1/8th. Soaking currants cleans and plumps them up, making them juicier in recipes. This has an absolutely incredible flavor!! I don't like caraway so I subbed the fennel and it was wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 292.1 Fat 2.2g Carb 63.8g Fib 6.4g Pro 8.4g Sod 520mg CFF 6.5% * Exported from MasterCook * Fennel Sesame Bread Recipe By :Vegetarian Times, June, 1996, pg 64 Serving Size : 24 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Sugar -- Or Sucant 1/4 cup Lukewarm Water 1/4 Oz Active Dry Yeast -- (2 1/4 Tsp) 1/2 cup Skim Milk -- Lukewarm, Or Rice Milk Or Soymilk 3 1/2 cup All-Purpose Flour -- Unbleached 1 cup Whole-Wheat Flour 1 Tsp Salt 1 cup Lukewarm Water -- *Note 3 Tsp Crushed Fennel Seeds 3 Tsp Sesame Seeds Cornmeal -- As Needed *NOTE: Original recipe used 3/4 C lukewarm water...the dough was too stiff for me to work with so I increased the water. In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes. Add milk, rice milk or soy milk. In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into yeast mixture. Add lukewarm water gradually, as you may need more or less. (I had to add more then the original 3/4 C) Stir until dough forms stiff ball. Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute of kneading. Divide dough equally. In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl. Repeat with remaining dough. Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover dough with plastic wrap and let rise 2 hours in a warm place (see note). Preheat oven to 400 deg F. Bake dough 12 minutes, then lower heat to 350 deg F and bake 30 to 45 minutes more. The bread will be slightly browned and will sound hollow when you tap it on the bottom. Let cool before serving. Makes 2 loaves (12 slices each). NOTE: If you don't have a warm place, put the baking sheet on top of a large bowl filled part way with warm water. Vegan/Lacto This was really tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Slightly crunchy on the outside, chewy on the inside, this bread is perfect for dipping in soup or sopping up the juices of a tagine (Moroccan stew with lots of vegetables in it). According to MC: Cal 89.6 Fat 0.5g Carb 18.2g Fib 0.7g Pro 3g Sod 93mg CFF 5.3% * Exported from MasterCook * Fiesta Chicken California (Cilantro-orange) Recipe By :Hanneman 1997 March Serving Size : 2 Preparation Time :0:30 Categories : Chicken Eat-Lf Mailing List Pasta Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For the sauce: 1/2 cup fresh orange juice 1/2 cup water 2 teaspoons vegetable soup base -- such as Better than Bouillon (tm) 1 pinch red pepper flakes -- to taste 1/4 teaspoon vegetable flakes 3 tablespoons lowfat cilantro-walnut pesto 1 pinch salt ~~~~~ 5 ounces skinless boneless chicken breasts -- trimmed 1 tablespoon Seasoned pepper -- for coating 1 1/2 cups mixed vegetables -- such as broccoli and carrots and beans 1 3/4 cups penne rigate pasta -- dry measure 1/2 cup red and green bell peppers -- strips 1 teaspoon cornstarch slurry -- approximate WHILE WAITING for the pasta water to boil: * Measure for Sauce: Juice 1 orange into a 2 cup Pyrex. Add hot water from the pasta pot to make 1 cup of liquid. Add the remaining sauce ingredients. Stir well; set aside. * Coat chicken in peppers. Measure pasta. etc. PASTA and VEGETABLES (20 mins) ... Cook penne for about 4 minutes. Add frozen fiesta mix; return to boil, and cook for about 10 mins. Add bell peppers and cook until pasta is al dente and vegetables are tender, about 4 minutes more. Drain well, keep warm. MEANWHILE, CHICKEN (12 mins) ... Heat nonstick skillet-grill to medium and dry-fry fillets until well browned and no longer pink inside, 4 to 5 minutes per side. Remove from pan and slice into thin, diagonal strips, then cut into bite-sized pieces. DEGLAZE and SAUCE (3-4 mins) ... Stir the sauce ingredients and pour into still hot grill to deglaze; scrap pan to incorporate the peppery drippings; add chicken to sauce after cutting it. Gloss the sauce with a little thickener (optional). ASSEMBLE pasta and sauce in a large serving bowl; toss to coat. Serve at once. COOKsPANTRY ... Nova Cilantro-Walnut Pesto (cilantro, parsley, walnuts, garlic, jalapeno peppers; pureed with vegetable broth, white-sherry vinegar; seasoned with salt and pepper); Better than Bouillon, vegetable flavored (low fat and low salt vegetable broth base); Fiesta Vegetable Mix (broccoli, carrots, and beans: navy, red-kidney, garbanzo, and Italian green; lastly, red bell pepper). This was on the table in just under 30 minutes. Sliced peaches were too sweet. Try celery and apples. PER SERVING: 560 cals, (10% cff). Just add fruit to the menu. -- NewPasta.mcf/hanneman >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish Fillets And Bell Pepper Salsa Recipe By :Cooking Light Card Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomatoes -- seeded and diced 1/2 cup red bell pepper -- diced 1/2 cup yellow bell pepper -- diced 2 tablespoons green chile -- chopped 2 tablespoons fresh cilantro -- minced 1 tablespoon onion -- minced 1/4 teaspoon salt 1 tablespoon balsamic vinegar 3 tablespoons fresh lime juice -- divided 4 grouper fillets -- or perch -- 4 oz. each, 1 lb total Combine first 8 ingredients and 2 Tbsp. lime juice in a bowl; stir well. Let stand 1 hour. Place fish fillets in an 11x7x2" baking dish. Drizzle remaining tablespoon lime juice over fish fillets. Cover with wax paper; microwave at Microwave on High (70% power) for 8-9 minutes or until fish flake easily when tested with a fork, rotating dish a quarter turn after 3 minutes. Let stand, covered, 5 minutes. Serve fish with salsa. Yield: 4 servings. Per 3 oz. fish and 1/2 cup salsa: 130 calories, 1.5 gr. fat, 42 mg. cholesterol. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with fat-free refried beans and Spanish rice. NOTES : This was a very delicious dish. * Exported from MasterCook * Flounder Or Sole Poach Recipe By :Try - Foods International, Inc Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lbs Sole Fillets -- or flounder 1 Tbsp Lemon Juice 3 Tbsp Skim Milk -- or skim 1/2 cup Mushrooms -- sliced 1/8 Tsp Salt 1/4 Tsp Nutmeg 1/2 Tsp Paprika **There was barely enough liquid to poach 3/4 lb of fish in. I would definitely increase the liquid poaching ingredients.** Combine lemon juice and milk with 1/2 C water in a skillet and bring to a boil. Add fillets and poach for 3 min. Remove fillets to shallow baking dish. Simmer liquid until it boils down to half. Add mushrooms and cook for 2 min. Stir in remaining ingredients. Pour mushroom mixture over fillets. Brown under broiler for 1 min. Yields: 4 servings Selection: Depending on the species, the sizes of flounder and sole vary greatly. They are sold either dressed whole or as fillets,which may weigh from 4 - 12 ozs. Purchase 1/2 lb whole fish or 1/3 lb fillets per serving. Preparation: The appeal of both flounder and sole is its firm, white flesh, fine texture and delicate flavor. They are successfully fried, baked, broiled and stuffed. AKA: Sand dabs, Greenland turbot, blackbacks, plaice. What is it?? Is it flounder or is it sole? In this country (US), it is almost always flounder, even if it is called sole. Several species of flounder are harvested by otter trawl from the Atlantic, Pacific an Gulf Coasts and are available year-round. The most commonly harvested is the west coast's "dover-sole". True sole is imported from France and England. Entered into MasterCook and tested for you by Reggie & Jeff Dwork Any typos are due to my possessed computer !! This was quite good! - - - - - - - - - - - - - - - - - - - NOTES : Cal 42.5 Fat 0.4g Carbs 1.5g Dietary Fiber 0.2g Protein 8.1g Sodium 101mg CFF 8.2% * Exported from MasterCook * Fragrant Fish Recipe By :Ft. Lauderdale Sun-Sentinel March 6, 1997 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Scallions -- finely chopped 1 clove garlic -- minced 1 tablespoon fresh ginger root -- minced 1 tablespoon Soy sauce 1/2 teaspoon Chinese chili paste -- OR hot chili oil 2 tablespoon hoisin sauce 1 tablespoon Balsamic vinegar 1/2 teaspoon Sugar 1/2 cup Water 1 1/3 pounds cod fillets -- or Chilean sea bass or other white fish 2 tablespoon Cornstarch 1 tablespoon canola oil -- or other veg oil In a nonreactive container, combine the scallions, garlic, gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar, sugar and water. Set aside. Slice the fish fillet, if necessary, into 1/2 inch thick slices. Spread cornstarch on a plate and dredge fish in it. In a large nonstick skillet, heat the oil over medium heat. When the pan is hot, cook the fish in batches for a couple of minutes per side, or until almost cooked through. Remove from the pan and keep warm while cooking the remaining fish. Put the sauce into the pan in which the fish was cooked. Simmer for a couple of minutes until slightly thickened. Then put the fish back in the pan and warm gently in the sauce for 2 minutes, or until cooked through. From the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese Nutritional Info per serving: 196 calories, 28g protein, 5 g fat, 8g carbohydrates, 61mg cholesterol, 542mg sodium, 24% calories from fat. >From: "Kim" - - - - - - - - - - - - - - - - - - - NOTES : Here is a new (to my database) recipe I entered from our local paper. It's good with rice and I like to add some steamed broccoli in with the sauce. * Exported from MasterCook * Fresh Herb Turkey Loaf Recipe By :AHA Quick & Easy Cookbook Serving Size : 6 Preparation Time :0:45 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites 1 cup rolled oats 1/2 cup red bell pepper -- chopped 1/3 cup celery -- finely chopped 1/4 cup onion -- finely chopped 2 tablespoons fresh parsley 1/2 teaspoon basil 1/4 teaspoon black pepper 1 pound turkey ground, R-T-C -- skinned Preheat oven to 350. In a medium bowl, combine all ingredients except turkey. Add turkey and mix well. Mold turkey mixture into a loaf pan. Bake 40 to 45 minutes or until no longer pink. Remove from oven, pay dry with paper towel, and cut into 6 slices. >From: susan@zeus.powersite.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Strawberry Scones Recipe By :California Strawberry Commission Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup Flour 2 Tbsp Wonderslim -- *Note 2 Tsp Baking Powder 1/2 cup Fruit Juice Concentrate 1/4 cup Skim Milk -- Plus 1 T, **Note 1 Tsp Lemon Zest 2 cup Sliced Strawberries 4 Tbsp Strawberry Jam *Note: original recipe used 4 tbsp butter, refrigerated. **Note: original recipe used regular milk. Stir the flour and baking powder together. Cut in the Wonderslim until the mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk together, stir in the lemon zest. Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using a plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler. Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness - you may need to work in an extra tbsp or two of flour. Pat the dough down to a circle about 3/4 inch thick, wrap in plastic and refrigerate for at least one hour. Prepare a baking sheet by sprinkling it with a generous amount of flour. Cut the dough with a serrated knife down the middle, as if you were splitting an english muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent it from sticking while it bakes. If not, add a little extra. Pre-heat the oven to 400 degrees F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp. Cal 167.7 Fat .5 CFF 2.4% >From: Dawn Forsyth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Soup, Sparkling Jewels Recipe By :Quick, Light & Healthy, Sunset Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Blackberries -- *Note, Mixed 1 1/2 Cups Plums -- **Note, Mixed 1/4 Cup Lemon Juice 4 Cups White Grape Juice 1/4 Cup Minced Crystallized Ginger 6 Tbsp Curacao -- Orange Flavor Liquor Mint Sprigs -- For Garnish *NOTE: Original recipe uses 1 C total any combination of boysenberries, olallieberries, raspberries, or hulled strawberries. **NOTE: Original recipe uses 1 1/2 C total mixed fruit such as mango, melon, nectarine, kiwi, papaya, pineapple in small dice, thin slices or julienne strips Place the berries and fruit in a large bowl and mix gently with lemon juice. Bring grape juice and ginger to a boil in a 2 - 3 qt pan on high heat. Add liqueur; pour onto fruit. Ladle into bowls; garnish with mint. This was very tasty. If you don't like the taste of this much ginger then strain the liquid before you pour it over the fruit. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 208.6 Fat 0.5g Carb 38.3g Fib 1.9g Pro 1.5g Sod 5mg CFF 2.7% * Exported from MasterCook * Fruited Coffee Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 tbsp. margarine -- softened 1 cup bread flour 1 cup whole wheat flour 2 tbsp packed brown sugar 1 tsp salt 1 1/2 tsp yeast 1 cup canned fruit pie filling -- (any flavor) Place all ingredients except pie filling in bread machine pan. Select Dough cycle. Roll dough into a 13 x 8 inch rectangle on a lightly floured surface. Place on a greased cookie sheet. Spread pie filling lengthwise down center third of rectangle. Make cuts 2 inches long at 1 inch intervals on each 13 inch side of rectangle. Fold strips at an angle over filling; overlapping & crossing in center. Cover & let rise in warm place 30-45 minutes or until double. Bake at 375F for 30-35 minutes or until golden brown. Remove to a wire rack & cool. Sprinkle with powdered sugar or drizzle with a glaze. Per serving: 100 cal, 2 g fat, 0 mg chol & 150 mg sodium >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is a coffee bread that uses any flavor pie filling. I don't see any reason why it wouldn't be tasty with lemon. * Exported from MasterCook * Fudge Brownies, Michael's Recipe By :BAKERS' DOZEN,ALICE MEDRICH,SHOW #BD1A46 Serving Size : 16 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup all-purpose flour -- (4 ounces) 1/2 Cup unsweetened cocoa powder 1/2 Tablespoon unsweetened cocoa powder 1/4 Teaspoon salt 1/4 Teaspoon baking powder 5 Tablespoons butter or margarine 1 1/4 Cups sugar 1 Large egg 2 Large egg whites 1 Teaspoon vanilla extract 1 Teaspoon instant coffee powder -- espresso -- Dissolved in: 1 Teaspoon water Position the rack in the lower third of the oven and preheat to 350 degrees F (or 325 F if you are using a glass pan). Spray the pan lightly with vegetable oil spray. Whisk together the flour, cocoa powder, salt, and baking powder, and set aside. Melt the butter in a medium saucepan. Off heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, vanilla, and dissolved espresso powder. Beat with a wooden spoon or rubber spatula about forty strokes, scraping the sides of the pan as necessary. Add the dry ingredients and beat for another 40 strokes, or just until completely mixed. Scrape the mixture into the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out a little gooey. Cool in the pan on a rack. Cut into 16 squares. Brownies may be stored, well wrapped, for about 2 days at room temperature or frozen for up to 2 months. NUTRITIONAL INFORMATION PER BROWNIE: 134 calories, 4.6 grams fat (29 percent calories from fat); 2.2 grams protein; 22.8 grams >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic And Rosemary Green Beans Recipe By :Quick, Light & Healthy, Sunset Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Oz Turkey Bacon -- *Note, To 1/2 Oz, -- Chopped 1 Clove Garlic -- To 2, Minced 1 1/2 Tsp Chopped Fresh Rosemary -- Or 1/2 Tsp Dried Rosemary 1 Lb Green Beans -- Slender, Ends Remove Salt -- To Taste Fresh Rosemary Sprigs -- For Garnish Pepper -- To Taste *NOTE: Original recipe used sliced prosciutto or regular bacon, chopped In a 10 - 12" nonstick frying pan or 14" wok, stir-fry bacon over med-high heat until cooked thru, about 1 min or so. Remove from pan with slotted spoon and set aside. Add garlic, chopped rosemary, and 2 T water to pan. Stir-fry just until garlic is fragrant, about 30 seconds; do not scorch. Add beans and 1/3 C water, and sprinkle with salt. Cover and cook just until beans are tender to bite, about 3 minutes. Uncover and stir-fry until liquid has evaporated. Arrange beans on a platter, sprinkle with turkey bacon (or prosciutto or reg bacon), and garnish with rosemary sprigs. Season to taste with salt and pepper. This was extremely good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 35.1 Fat 0.3g Carb 7.4g Fib 3.4g Pro 2.2g Sod 21mg CFF 6.8% * Exported from MasterCook * Garlic Chicken Caesar Salad Recipe By :Healthy Choice Recipe Creations Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 10 1/2 ozs HC(r) cream of roasted garlic soup -- condensed 1/2 cup chicken broth 1/4 cup white vinegar 2 tbsps fat-free parmesan cheese 1 tbsp Worcestershire sauce Salad: 2 heads romaine lettuce -- torn into 2" pieces 4 pcs chicken breast halves without skin grilled and cut into 2" strips 1/2 cup croutons 2 tbsps fat-free parmesan cheese In a food processor, combine soup, chicken broth, vinegar, 2 tablespoons parmesan cheese, and Worcestershire sauce. Process until smooth and blended. In a mixing bowl, combine lettuce and 1 cup dressing. Toss to coat well. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : To serve, top with chicken, croutons, and remaining parmesan cheese. * Exported from MasterCook * Ginger Cookies Recipe By :Cooking Light, Mar/Apr 1993, page 104 Serving Size : 52 Preparation Time :0:15 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons margarine -- softened 2/3 cup sugar 1/4 cup molasses 1 egg 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground mace 3 tablespoons sugar Vegetable cooking spray Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes. Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 deg for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Yield: 52 cookies (serving size: 1 cookie). >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - Serving Ideas : Store in an airtight container. NOTES : These gingersnap-style cookies from Elizabeth Graubard, of Palm Harbor, Florida, received rave reviews from our staff. * Exported from MasterCook * Ginger Disks Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Rice Krispies -- Kellogg's -- crushed to 3/4 cup 2 1/2 Cups all-purpose flour 1 Teaspoon baking soda 1/4 Teaspoon salt 1 Teaspoon ginger 1 Teaspoon cinnamon 1/2 Teaspoon cloves 1 1/4 Cups firmly packed brown sugar 1/4 Cup margarine -- softened 1/4 Cup unsweetened applesauce 1/4 Cup molasses 2 egg whites 1/4 Cup granulated sugar Vegetable cooking spray 1. Stir together Kellogg's Rice Krispies cereal, flour, soda, salt and spices. Set aside. 2. In large mixing bowl, beat together brown sugar and margarine until thoroughly combined. Add applesauce, molasses and egg whites, mixing until smooth. Add cereal mixture, mixing until combined. Drop by level measuring-tablespoon into sugar and roll to coat. Place on baking sheets coated with cooking spray. Press with bottom of measuring cup dipped in sugar to 2 1/4-inches in diameter. 3. Bake at 350 deg F about 8 minutes or until lightly browned. Remove from baking sheets. Cool on wire racks. Store in airtight container. NUTRITION FACTS Serving size 2 cookies (37 grams) Calories 130, Fat cal 20 % DAILY VALUE Total fat 3% (2g), Sat fat 0% (Og), Cholest 0 % (Omg), Sodium 5% (115mg), Total carb 8% (25g), Fiber 3W% (lg), Sugars 12g, Protein 2g, Vitamin A 4%, Vitamin C 2%, Calcium 0%, Iron 6% YIELD 4 dozen cookies, 2 1/2-inches in diameter >From: "BrownleeS" - - - - - - - - - - - - - - - - - - -