* Exported from MasterCook * 90 Minute Dinner Rolls Recipe By :Cheri Kline Serving Size : 12 Preparation Time :0:00 Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsifted flour 2 Tablespoons sugar 1/2 teaspoon salt 1 package dry yeast 1/2 cup milk 1/4 cup water 2 Tablespoons margarine 1 egg 1 teaspoon vanilla Mix 3/4 c. flour, sugar, salt, and undissolved yeast. Heat milk, water, and oleo until warm (120-130F). Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add 1/4 c. flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make a soft smooth dough. Knead until smooth. Divide dough into 12 equal pieces. Shape into balls and arrange in a greased 8" round pan. Cover rolls. Place in a draft free warm place. Let rise to double in bulk. Bake at 375F for 20-25 minutes. >From: Cristi White - - - - - - - - - - - - - - - - - - - NOTES : My favorite yeast roll recipe. It is from my mom. * Exported from MasterCook * Aji De Carne [Bolivian Peppery Pork With Banana] Lf Recipe By :Chile Pepper Mag's Hot & Spicy Latin Dishes (1995) / patH Serving Size : 4 Preparation Time :2:00 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Olive oil -- light 1 cup sweet onions -- chopped 3 green onions -- chopped, or more sweet onion -- chopped 1 tablespoon minced garlic -- or less 8 ounces boneless pork top loin -- cut in 1/2" cubes 1 1/2 cups chopped tomato -- your choice 1/4 teaspoon Saffron 1/4 teaspoon salt -- optional 1/4 teaspoon black pepper -- freshly ground 1 tablespoon aji chile powder -- or substitute New Mexican -- such as Chimayo 1 small Chili pepper -- optional -- havana / habanero ground cloves -- scant measure 1/8 teaspoon ground Cinnamon -- or more 3/4 cup lowfat chicken broth -- or more annatto seeds, ground -- optional 4 small russet potatoes -- scrubbed and cut 2 green bananas -- peel and 2" pieces 1/4 cup seltzer water -- mixed with 4 tablespoons nonfat dry milk powder 1/2 teaspoon coconut extract 1 tablespoon Molasses -- or to taste 1 tablespoon lowfat peanut butter 4 tortillas -- warmed 2 cups mixed salad greens -- with shredded red cabbage Heat the oil in a Dutch oven casserole and saute the onions until almost soft. Add the garlic and cook until onions are soft. Add. Add the pork, a few pieces at a time, and brown (char a little). Add the tomatoes, saffron, salt (if needed), black pepper, chile, cinnamon, cloves, and broth and optional annatto. Bring to a boil, reduce the heat, cover and simmer for 40 to 50 mins. Add the potatoes and continue to cook until the potatoes are done, about 30 minutes. Add the bananas *before* the potatoes are done but the bananas need about 10 mins at most. Make a well and tilt the pan so that the liquids pool. Pour the sauce ingredients gently combine; simmer until heated through, taking care that the "cream" does not boil. Serve immediately with warmed tortillas and mixed salad greens, undressed or a little lemon-lime juice. Source: Chile Pepper Magazine Presents "Hot and Spicy Latin Dishes" a collection. Also appeared in the Chile Pepper Magazine, April 1995. Kathy Meade's Collection, sent to McRecipe list on 4/21/97. Pat reduced fat and tested 4/23/97. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding. MasterCook estimates: With boneless pork top loin: 413 cals, 8.4 g fat, 17.3% CFF With boneless pork center rib: 486 cals, 14.5 g fat, 25.7% CFF With boneless country style ribs: 500 cals, 17g fat 29.4% CFF >From: PATh - - - - - - - - - - - - - - - - - - - NOTES : This sauce idea worked! It was good. We CAN have pork, once in a while. Warning: a little heavy when you're used to low-fat recipes. This stew was sweet and spicy. I think guests would enjoy this. * Exported from MasterCook * Albondigas Meatball Soup, Mexican Recipe Recipe By :Hanneman, Riverside, CA in Soup Scoop (mcf) Serving Size : 3 Preparation Time :0:00 Categories : Mexican & Southwestern Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALSA: 1 small ripe tomato -- seeded and chopped 1/2 small jalapeno -- minced 1/2 whole avocado -- small chop lemon juice -- sprayed on avocado 1/2 whole cucumber -- peeled and chopped 2 tablespoons fat-free vinaigrette -- with red bell peppers -- store bought 1 cup shredded lettuce MEATBALLS: 1/2 pound ground turkey breast -- leanest 1/4 cup graham cracker crumbs 1/4 cup matzo meal 1 small zucchini -- washed and stemmed 1/4 cup chopped sweet onion 1 pinch garlic salt 1 pinch Coriander Cohert -- see recipe 1/2 cup seltzer water -- divided use vegetable cooking spray -- or 1 teaspoon virgin olive oil SOUP BASE: 1 clove garlic -- smashed 30 ounces stewed tomatoes -- (2 cans) -- with Mexican spices 1/2 small jalapeno -- or less to taste 15 ounces lowfat chicken broth -- low salt 1/4 teaspoon oregano -- Mexican VEGETABLES: 1 large carrot -- julienned 1 large celery stalk -- see detail 1 small zucchini -- see detail GARNISH: 2 tablespoons chopped fresh cilantro OPTIONAL: white corn chips -- restaurant style 3 teaspoons lowfat Monterey jack cheese -- shredded **For the SALSA: Make the salsa by combining all but the lettuce. Chill. Combine with lettuce closer to serving time. **For the MEATBALLS: Crumble ground turkey breast meat in a bowl with the crackers, but do not mix yet. Process zucchini and onion using the Fine Shredding disk. Transfer to the bowl. Add pinches of garlic powder and the Coriander Cohort Blend (see pantry). Add half the seltzer to the meat mixture and combine; add more seltzer as needed to bind and fluff. Shape into 1 to 1-1/4-inch balls and brown in a large, oiled, skillet over medium high until golden and/or slightly burned for a 'grilled' flavor. Do not crowd the meatballs. TIP: two batches, and/or second pan. **For the Soup Base: Meanwhile put canned tomatoes, garlic clove and a portion of the stemmed and seeded roughly-chopped jalapeno in processor fitted with metal blade and pulse to make a chunky sauce. Add more jalapeno to taste. SLOW COOK (4 hrs on #4 and 5): Transfer the sauce to a 4-quart slow cooker (oblong). Set dial to 5; add the broth and oregano. Heat. Transfer the meat balls to the cooker and bring to a gentle boil. Boil for about 10 minutes. Reset dial to 4; cook covered for 3 hrs, then add the vegetables. Cook for 45 to 60 minutes. TIP: For tender-crisp zucchini, add it during the last 10 mins. Add chopped cilantro near the end of the time so that it warms. Detail: Julienne the carrot into 1/4-inch by 1 to 1-1/2-inch sticks. Cut the celery, once, lengthwise; then diagonally slice 1/4-inch pieces. Trim the stem and tip from the washed zucchini; cut into fourths lengthwise then cube. Pantry: canned ready to use chopped tomatoes, pre-seasoned may be used, but we preferred the flavor of the pre-cooked (stewed) tomatoes. * Keep a jar of Coriander Cohort on hand: grind equal parts of pan roasted cumin seed, coriander seed and black peppercorns (created by Steve Raichlen). To plate: Place the desired amount of crumbled corn chips in a large shallow bowl. Sprinkle with a little cheese. Ladle on the soup (about 1-1/2 to 1-2/3 cups broth per serving; apportion the meatballs and vegetables. Serve with salad, which may be used as a relish directly on the soup. Variation: FAST COOK (60 mins): Transfer sauce to a soup pot and heat to a gentle, steady boil. Transfer meatballs to the broth and reduce heat to a simmer (Medium, to medium low); cook meat 35 minutes. Add carrots and celery; cook 5 mins. Add zucchini cook 4 to 5 mins. Add cilantro and cook about 2 mins. Serve. DESCRIPTION: Zucchini is one of our favorites. Here they are teamed with a bright-red tomato sauce that clings to light and fluffy meatballs. Pepper-scale is mild to moderate. Time? Half day in the slow cooker or an hour on the stove top. Serves 2 to 4 19.5% CFF (352 cals and 8.4g fat) not counting the optional tostitos. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Cake Roll, Hershey's Recipe By :Hershey Kitchens Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package angel food cake mix FILLING: 1 envelope unflavored gelatin 1/4 cup cold water 8 ounces Neufchatel cheese -- softened 1/3 cup powdered sugar 2 teaspoons vanilla extract 1 cup Reduced Fat Semi-Sweet Baking Chips -- Hershey's 1/2 cup skim milk 1 1/2 cups Cool whip Lite -- thawed Heat oven to 350F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil about 1 inch above edge of pan. Sprinkle clean towel with powdered sugar. Prepare cake according to package directions.Pour batter into prepared pan. Bake 25 minutes or until top springs back when touched lightly. Immediately invert onto prepared towel; gently peel off foil. If necessary, trim crusty edges from cake. Immediately roll cake and towel together, starting from narrow edge. Cool completely on wire rack.Prepare FILLING: In small bowl, sprinkle gelatin over water; allow to stand 3 minutes to soften. In food processor, combine Neufchatel cheese, powdered sugar and vanilla; process until smooth. In medium microwave-safe bowl, place chips and skim milk. Microwave at HIGH (100%) 1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and mixture is smooth. Pour chip mixture into cheese mixture; process until smooth, about 2 minutes. Add whipped topping; process about 1 minute. Pour mixture into medium bowl; refrigerate until set, about 2 hours.* Unroll cake; remove towel. Spread filling to within 1/2 inch of edges of cake. Starting at narrow edge, reroll cake. Place seam side down on serving plate. Refrigerate about 2 hours. Lightly dust with powdered sugar before serving.10 servings. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - NOTES : Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. * Exported from MasterCook * Angel Food Summer Pudding Recipe By :Great American Home Baking Serving Size : 8 Preparation Time :0:25 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 angel food cake -- prepared FILLING: 2 cups fresh strawberries -- hulled & quartered 2 cups fresh blueberries 2 cups fresh raspberries 2 cups blackberries 1/4 cup sugar 1/4 cup triple Sec 2 teaspoons grated lemon rind TOPPING AND GARNISH: 1 cup heavy cream 4 teaspoons confectioner's sugar strawberries 1 sprig mint 1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel. 2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool. 3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles. 4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake. 5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely. 6. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight. 7. Remove plate and can. Carefully unmold pudding onto a serving plate. 8. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar. 9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint. >From: - - - - - - - - - - - - - - - - - - - NOTES : Sinfully delicious, this pudding just gets better as it sits (which is never very long). You can substitute frozen berries for fresh ones. * Exported from MasterCook * Apple And Potato Puree Recipe By :Cooking With Claudine, Jacques Pepin Serving Size : 4 Preparation Time :0:00 Categories : Fruit Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Potatoes -- Peel, Cut In 2" Pcs 1 Lg Rome Apple -- *Note 1 teaspoon Salt 1 1/4 cup Water 2 teaspoon butter or margarine *NOTE: Or Mcintosh or Macoun apple 10 - 12 oz, left unpeeled, but core and cut into 1" pieces By the time the potatoes and apple in this recipe are tender and can be mashed together, there is just enough liquid remaining to make the mixture creamy. A whisk or electric hand mixer can be used for mashing, but don't overdo this; the puree should be somewhat chunky, with pieces of apple peel providing a chewy contrast. Place the potato, apple, and salt in a saucepan with the water. Bring the mixture to a boil, cover, reduce the heat to low, and boil gently for 30 min, until the potatoes and apple are tender. Add the butter, and mash the mixture by beating it with a whisk or an electric hand mixer until creamy but still somewhat chunky. Serve immediately. Total Time: 40 min Yield: 4 servings Actually I was surprised that this was good. I thought that the combination was going to taste strange but it didn't. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 137.5 Fat 2.3g Carb 27.8g Fib 2.9g Pro 2.7g Sod 543mg CFF 14.3% * Exported from MasterCook * Asparagus And Farfalle Recipe By :A Well-Seasoned Appetite, Molly O'Neill Serving Size : 4 Preparation Time :0:00 Categories : Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound farfalle (bowtie pasta) 1 tablespoon olive oil 2 pounds asparagus 1 cup green peas -- cooked 2 teaspoons grated lemon rind -- zest only 1 teaspoon kosher salt -- plus more to taste 1/8 teaspoon freshly ground black pepper 1 tablespoon grated parmesan cheese Snap ends from asparagus, peel stalks peeled and cut into 1-1/2-inch lengths. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas. Drain the pasta and put in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon zest, salt and pepper. Divide among four pasta bowls. Sprinkle with Parmesan and serve immediately. [14.7% CFF] per serving 303 cals, 5.0g fat "Thought you might enjoy an appetizing-looking selection from a new cookbook that arrived in the mail last week. It's from 'A Well-Seasoned Appetite: Recipes for Eating with Seasons, the Senses and the Soul,' by Molly O'Neill. It was first published in 1995 by Viking Penguin; this 1997 edition is published by Penguin ($15.95)." -- Ann Burger, Food Editor, the Post and Courier (http://www.charleston.netl) >From: PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Rice And Beans With Monterey Jack Recipe By :Weight Watchers Card Recipe Serving Size : 4 Preparation Time :0:55 Categories : Legumes Mexican & Southwestern Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- plus 1 tablespoon 1 teaspoon olive oil 1 cup chopped onion 3 cloves garlic -- minced 1/2 cup green bell pepper -- diced 2 tablespoons pickled jalapeno peppers -- minced 1 cup canned crushed tomatoes -- drain/reserve liquid 1 tablespoon fresh lime juice 2 teaspoons chili powder 1 teaspoon dried oregano 1/2 teaspoon salt 1 16 ounce can red kidney beans -- rinsed/drained 2 cups cooked brown rice -- * see note 1/2 cup chopped green onions 3 ounces Monterey jack cheese -- shredded *Note: Brown rice takes 45 minutes to cook, so prepare ahead of time. Can be stored up to 1 week in the refrigerator or up to 6 months in the freezer. Preheat the oven to 350 F. In a large nonstick skillet, over Medium-High heat, warm the oil until hot, but not smoking. Add the onion and garlic and saute until softened, 3-5 minutes. Add the bell pepper and jalapeno pepper and saute until the pepper is softened, about 3 minutes. Stir in the tomatoes, lime juice, chili powder, oregano and salt and bring to a simmer. In a large 2 quart casserole, stir together the beans, rice and half of the green onions. Pour in the tomatoes mixture and stir to combine. (If mixture seems too dry, add a little of reserved tomato liquid or prepared salsa.) Sprinkle the casserole with the cheese and bake for 10-15 minutes, or until the rice and beans are heated through and the cheese is bubbly. Sprinkle with the remaining green onions and serve. Per 1 1/4 cup serving: 1 fat, 3 proteins, 1 1/2 vegetables and 1 bread. Per serving; 406 calories, 19 g. protein, 13 g. fat, 22 mg. cholesterol, 804 mg. sodium, 54 grams carbohyd. >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - Serving Ideas : tossed salad/or bed or shredded lettuce/fruit/hot bread. NOTES : My daughter, Julie made this using 2 cans of beans, about 3 cups of rice and she used salsa and the tomatoes to serve 6 with leftovers for 2. She served this with Jamaica Jerk Chicken * Exported from MasterCook * Baked Rigatoni With Mushrooms Recipe By :American Home Foods, Inc. Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces pasta -- rigatoni, uncooked 1/2 teaspoon olive oil 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 2 cloves garlic -- minced 2 cups mushrooms -- sliced 28 ounces canned crushed tomatoes 20 ounces tomatoes with green chilis -- undrained 1/4 teaspoon black pepper 1/2 cup nonfat cottage cheese 1 cup fat-free mozzarella cheese -- shredded Preheat oven to 375. Prepare a 13 x 9" pan with cooking spray; set aside. Cook rigatoni pasta according to package directions. Drain and return to pot. In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic and mushrooms. Cook until tender. Add crushed tomatoes, tomatoes and green chilies, and black pepper. Heat to a boil and then reduce heat. Stir occasionally and simmer 15 minutes. Add sauce, cottage cheese, and half mozzarella cheese into pasta. Pour into prepared pan. Sprinkle with remaining cheese. Cover and bake for 20 minutes, or until heated through. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balti Chicken Recipe By :Chicago Tribune (modified) Serving Size : 5 Preparation Time :0:40 Categories : Chicken Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 4 boned and skinned chicken breast halves -- cut in 1" cubes 1 green bell pepper -- chopped 1 red bell pepper -- chopped 1 large onion -- chopped 1 cup Balti sauce -- see recipe 2 cups long-grain white rice -- cooked fresh cilantro -- chopped In a large heavy skillet or wok, heat oil over medium high heat and cook chicken until pieces are no longer pink. Add the chopped bell peppers and onions to the pan and stir fry 3-5 minutes. Add the Balti sauce and simmer about 5 minutes. Serve over cooked white rice, garnished with chopped fresh cilantro. >From: Joanne McAndrews Eisenman - - - - - - - - - - - - - - - - - - - NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people in India. Now it's the most popular dish at hot Indian restaurants in England. "Balti houses" are more popular in England than in India, where the cuisine is so regional. It supposedly comes from the 'Baltistan' region in northern India- it's now part of north Pakistan- where the people were nomadic and carried minimal cooking equipment." Here is a recipe for Balti from the article which I modified to make it low fat. We had this for dinner last night- it was very good and not as spicy as you might imagine. I froze the remaining Balti sauce, and next time, instead of using chicken, I will substitute garbanzo beans and/or potatoes. * Exported from MasterCook * Balti Sauce Recipe By :Chicago Tribune (modified) Serving Size : 15 Preparation Time :0:40 Categories : Indian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup low sodium chicken broth 3 serrano peppers -- seeded and chopped 2 large yellow onions -- sliced 1 teaspoon garlic -- minced 1 teaspoon fresh ginger -- minced 1 teaspoon turmeric 1 teaspoon garam masala 14 1/2 ounces canned tomatoes -- chopped 1/2 cup fresh cilantro leaves Heat 1/4 cup of chicken broth in a large saucepan. Add serrano peppers, onions, garlic, and ginger. Saute until onions are soft, about 5 minutes. Add remaining ingredients. Heat to a boil. Lower heat; simmer 20 minutes. Let cool. Pour mixture into blender and add 1/4 cup of chicken broth. Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week or frozen for up to two months. >From: Joanne McAndrews Eisenman - - - - - - - - - - - - - - - - - - - NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people in India. Now it's the most popular dish at hot Indian restaurants in England. "Balti houses" are more popular in England than in India, where the cuisine is so regional. It supposedly comes from the 'Baltistan' region in northern India- it's now part of north Pakistan- where the people were nomadic and carried minimal cooking equipment." Here is a recipe for Balti from the article which I modified to make it low fat. We had this for dinner last night- it was very good and not as spicy as you might imagine. I froze the remaining Balti sauce, and next time, instead of using chicken, I will substitute garbanzo beans and/or potatoes. * Exported from MasterCook * Banana Nut Bread #2, Hershey's Recipe By :Hershey Kitchens Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat sour cream 2 teaspoons baking soda 1 1/2 cups sugar 1/4 cup margarine -- softened 1/2 cup Egg Beaters(r) 99% egg substitute -- thawed 3/4 teaspoon salt 3 cups all-purpose flour 1 cup banana -- mashed (3 medium) 1 teaspoon vanilla extract 2 cups Reduced Fat Semi-Sweet Baking Chips -- Hershey's 1/2 cup chopped nuts Heat oven to 350F. Lightly spray two 9x5x3-inch loaf pans with non-stick vegetable cooking spray. In small bowl, stir together sour cream and baking soda; set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended. Add egg substitute and salt; beat well. Gradually add flour to sugar mixture, beating until well blended. Add sour cream mixture, banana and vanilla; beat until smooth. Fold in chips and nuts. Pour batter evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap. Cool completely before slicing. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - NOTES : Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. * Exported from MasterCook * Barbecued Black Beans And Rice Recipe By :Woman's Day on AOL Serving Size : 4 Preparation Time :0:00 Categories : Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup long-grain white rice 2 Cups water 32 Ounces cooked black beans -- (2 - 16 oz cans) 14 Ounces stewed tomatoes 4 Ounces green chili peppers -- chopped 12 Ounces canned corn 2 Tablespoons barbecue sauce -- or more to taste 3/4 Teaspoon cumin -- or more to taste freshly ground black pepper Bring rice and water to boil in a medium saucepan. Reduce heat, cover and simmer 10 minutes or until rice is just tender. Meanwhile, drain beans and put into another medium saucepan. Add tomatoes, chilies, corn, barbecue sauce and cumin. Cook mixture over low heat about 10 minutes or until rice is cooked. Season with pepper. If rice hasn't absorbed all the water, drain it off. Spoon rice into deep bowls; ladle on black beans and sauce. BTW, I used the Cool Whip/strawberry jam "frosting" someone suggested for my angel food cake, and it was a great dessert. (I learned my lesson with the Baked Oatmeal, so before you all write me for the recipe, it was just Cool Whip mixed with strawberry jam; cut the cake in 3 layers and frost). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley, Corn And Lima Bean Salad (Gemini) Recipe By :Dennis Fairchild, astrologer Serving Size : 4 Preparation Time :0:00 Categories : Grains & Cereals Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- or canola oil 1 large yellow onion -- see detail 1 cup frozen lima beans 1 clove minced garlic -- see detail 1 teaspoon dried thyme -- crumbled 2 tablespoons water 1 cup corn kernels -- fresh or frozen 1 cup cooked barley -- pearl 1 teaspoon salt -- or to taste 1 pinch ground red pepper 2 tablespoons rice vinegar -- or cider vinegar 1/2 cup cherry tomatoes -- quartered Preparations. Onion: peeled, ends removed, coarsely chopped (1-1/2 cups). Garlic: peeled, ends removed. In a 10-inch nonstick skillet, heat the oil over medium heat. Add the onion and saute for 5 minutes or until the onion is softened or translucent. Stir in the lima beans, garlic, thyme and water. Reduce the heat and simmer, covered, for 5 to 6 minutes. Stir in the corn and simmer, covered, 2 to 3 minutes. Stir in the barley, salt and ground red pepper. Cook, stirring, for 1-3 minutes or until heated through. Remove from the heat and stir in the vinegar. Add the tomatoes. Cover and marinate in the refrigerator for at least 2 hours before serving. Serves 4. - Dennis Fairchild, astrologer Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC edited for MasterCook by patH (phannema@wizard.ucr.edu) MC estimates 15% CFF, 174 cals, 3.1 g fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley, Corn, Red Pepper And Green Onion Pilaf Recipe By :Bon Appetit, January 1995 Serving Size : 6 Preparation Time :1:00 Categories : Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 large red bell pepper -- chopped 2 bunches green onions -- chopped 1 1/2 cups pearl barley 14 1/2 ounces low sodium chicken broth -- or veggie broth 14 1/2 ounces water 2 cups frozen corn 1/2 cup fresh basil -- sliced Heat oil in heavy medium saucepan over medium-high heat. Add chopped bell pepper and half of green onions and saute until tender, about 5 minutes. Add barley and stir to coat with olive oil. Add broth and water and bring to boil, stirring occasionally. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 40 minutes. Add corn and stir until heated through, about 5 minutes. Mix in sliced basil and remaining green onions. >From: Joanne McAndrews Eisenman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bath Buns Recipe By :The Bread Machine Cookbook, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 8: -- Makes 12: 1 Egg Beaters(r) 99% Egg Substitute -- *Note (1Egg+1Yolk) 1/2 cup Skim Milk -- **Note, (3/4 C) 1/8 cup Wonderslim -- ***Note,(6 T) 1/4 cup Sugar -- (6 T) 1/4 teaspoon Ground Ginger -- (1/2 Tsp) 1/4 teaspoon Mace -- (1/2 Tsp) 1/2 teaspoon Salt -- (3/4 Tsp) 2 cup Bread Flour -- (3 C) 2 teaspoon Yeast -- (1 T) 1/3 cup Currants -- Or Raisins, (1/2 C) Glaze: 1 Egg Beaters(r) 99% Egg Substitute -- *Note 1 Tbsp Nonfat Milk -- **Note 1 Tbsp Sugar *NOTE: Original recipe used regular egg **NOTE: Original recipe used regular milk ***NOTE: Original recipe used 1/4 C butter Put all dough ingredients except currants in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage Press Start. Add the currants after the first kneading or when the machine signals it's time to add fruit. Butter a baking sheet. When dough is ready, remove from bread machine and punch down. Cut smaller recipe into 8 pieces, the larger recipe into 12. Roll each piece into a ball. Place balls on baking sheet and slightly flatten each one. Cover loosely and set in a warm place to rise until doubled, about 45 min. Preheat oven to 400 deg F. Make glaze by fork-beating egg and milk. Lightly brush tops of rolls with glaze and sprinkle with sugar. Bake until buns are golden brown, 15 - 20 min. These are excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Bath buns, named after the English city where they originated, are made of a sweet egg dough. Cal 194.6 Fat 0.7g Carb 40.1g Fib 1.6g Pro 7.1g Sod 187mg CFF 3% * Exported from MasterCook * Bean And Potato Taco Pie Recipe By :Old El Paso, Sun Country Mexican Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Chicken Mexican & Southwestern Pies, Crusts & Pastry Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 cups mashed potatoes 1 envelope taco seasoning mix Filling: 1/2 teaspoon olive oil 1 pound skinless boneless chicken breast -- ground 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 16 ounces fat-free refried beans 1/2 cup barbecue sauce 1/4 cup water 1 cup fat-free cheddar cheese -- shredded 1 cup iceberg lettuce -- shredded Preheat oven to 350. Prepare a 10" pan with cooking spray; set aside. In a small bowl, combine potatoes and 2 tablespoons taco seasoning mix. Press into bottom of prepared pan; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in beans, barbecue sauce, water, and remaining taco seasoning mix. Cook and stir until bubbly. Turn into crust. Bake, uncovered, for 30 minutes. Top with cheese and lettuce. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : I used a Mesquite flavored barbecue sauce in this recipe. Together with the taco seasoning mix, it packs a pretty good kick. It's a great dish to get rid of any leftover mashed potatoes you may have. * Exported from MasterCook * Biscuits #2, Popeye's Recipe By :Popeye Restaurants Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup Pioneer biscuit mix 8 oz Sour cream 6 ounces 7-Up Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or shape with hands. Bake 6 to 8 minutes at 400~. (wrv) >From: Arlene Schiffman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits, Popeye's Recipe By :Popeye Restaurants Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick(r) baking mix 2 tablespoons Sour cream 1/2 cup Club soda 1 teaspoon Sugar Mix ingredients together well until smooth. Dip hand into just enough more Bisquick that you'll knead dough until elastic, like bread dough. Shape into 4 patties each 1" thick, placing close together in greased baking pan. Bake 450~ 18 to 20 minutes or until golden brown and doubled in size. Cool in pan or rack 10 minutes. >From: Arlene Schiffman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Fajitas, Easy Recipe By :Joanne McAndrews Eisenman Serving Size : 4 Preparation Time :0:00 Categories : Legumes Mexican & Southwestern Quick & Simple Ideas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces cooked black beans -- drained and rinsed 1 cup frozen corn kernels 1/2 cup salsa 1 large red bell pepper -- chopped 1 bunch green onions -- chopped 8 corn tortillas In a large skillet, combine black beans, corn, salsa, red bell pepper and green onions. Cook until red bell pepper and green onions are just tender, 10-15 minutes. Serve bean mixture wrapped in warm tortillas, garnished with additional salsa. - - - - - - - - - - - - - - - - - - - NOTES : This is what we had for dinner tonight. It was really easy to make and surprisingly good. * Exported from MasterCook * Blackberry Cake Recipe By :Sunset, May 1997 Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Icbinb-Light -- *Note 1 cup All-Purpose Flour 1 cup Granulated Sugar -- Plus 1 tablespoon Granulated Sugar 1 teaspoon Baking Powder 2 large Eggs 1 cup Fresh Blackberries -- Or Frozen Unsweetene 1 tablespoon Powdered Sugar *NOTE: The original recipe used butter or margarine cut into chunks. Butter and dust with flour a 9" cake pan with removable rim. (I just sprayed nonstick cooking spray and floured the spring form pan) In a bowl, combine 1 C granulated sugar and 1/2 C ICBINB-Light. Slowly beat with mixer to blend, then beat on high speed until well mixed, about 3 min. Add 1 C flour, baking powder, and eggs. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 min. Scrape batter into cake pan and spread top smooth. Scatter berries evenly over batter. Sprinkle fruit with 1 T granulated sugar. Bake on the center rack of a 350 deg F oven just until cake begins to pull from pan rim, 55 - 60 min. Run a thin-bladed knife between cake and pan rim. Let cool at least 10 min or, if making ahead, wrap cake airtight when cool and let stand at room temp. up to 1 day. Remove pan rim, dust cake with powdered sugar, and cut into wedges. (I didn't add the extra sugar on top ... it was wonderful just plain) Prep and Cook Time: About 10 min to mix, 1 hr to bake Notes: Use any juicy berry (except strawberries) or pitted cherries. Or cover the surface of the batter with a layer of fruit slices - plum, apricot, nectarine, peach, apple or pear. Makes 8 servings. According to magazine per serving: Cal 301; Fat 13g; Carb 43g; Fib 1.3g; Pro 3.5g; Sod 199mg; CFF 39% This was very light and extremely tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 238.4 Fat 6.3g Carb 41.9g Fib 0.9g Pro 3.1g Sod 149mg CFF 23.9% * Exported from MasterCook * Blueberries Au Citron Recipe By :Cooking With Claudine, Jacques Pepin Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lemon 1/4 cup Maple Syrup 12 Oz Blueberries -- *Note 2 Tbsp Lemon Juice *NOTE: Preferably small wild blueberries Using a vegetable peeler, remove 4 peels from the lemon, and set them aside. Cut the lemon in half and press it to obtain the juice (about 2 T). Mix the lemon juice and maple syrup in a bowl large enough to hold the blueberries. Rinse the blueberries well in cool water, removing and discarding any damaged berries or foreign matter. Drain the berries well, and add them to the syrup mixture along with the lemon peel. Mix well, and refrigerate for at least 1 hr before serving. Total Time: 5 min plus chilling time Yield 4 servings These were very good!! Extremely refreshing. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 105.6 Fat 0.4g Carb 28.5g Fib 2.3g Pro 0.9g Sod 8mg CFF 3.3% * Exported from MasterCook * Boston Cream Pie, Easy Recipe By :Unknown Serving Size : 8 Preparation Time :0:00 Categories : Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/4 ounces yellow cake mix -- reduced fat 1 envelope whipped topping -- Dream Whip(r) whipped topping mix 1/2 teaspoon baking powder 1 cup water -- cold 4 whole egg whites 1 tablespoon olive oil 1 teaspoon vanilla extract 3 ounces vanilla pudding mix -- not instant Icing: 1 cup powdered sugar 4 tbsps cocoa powder 1/8 teaspoon salt 1 tbsp diet margarine -- softened 3 tbsps hot water Preheat oven to 350. Prepare two 8" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Pour evenly into prepared pans. Bake for 25 minutes or until golden brown. Freeze one layer for future use. Prepare pudding mix according to package directions. Cool. Split cooled cake layer. Spread bottom with pudding mix. Place top of cake layer over the pudding layer. To prepare icing, combine powdered sugar, cocoa powder, salt, margarine, and water until smooth. Frost top with icing, and let additional run down sides of cake. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : You wouldn't believe how good and rich this pie is! Plus, it's much easier to make than the traditional version. Refrigerate 4 hours before serving to make slicing easier. * Exported from MasterCook * Braised Leeks With Dill Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Medium leeks 2 Medium onions 1 Clove garlic 1 Large tomato 2 teaspoon olive oil -- *Note 1/2 cup Nonfat Veg Chicken Broth, Low Sod -- Or Vegetable Broth Salt and pepper -- To Taste 4 Sprigs fresh dill -- chopped *NOTE: Original recipe used 1 T olive oil...I reduced it to 2 tsp Rinse leeks under cool running water. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic, and peel, seed and chop tomato. In a skillet, saute onions and garlic in olive oil 2 minutes. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking. Garnish with chopped dill at serving time. Serves 6 >From Judith Ets-Hokin Published 1/03/96 in the San Jose Mercury News. Copied with permission. This was very, very good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 77.6 Fat 1.9g Carb 14.5g Fib 2.2g Pro 3.6g Sod 227mg CFF 19.1% * Exported from MasterCook * Bread Dough, Frozen Recipe By :Homemade Is Better Serving Size : 76 Preparation Time :0:15 Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 cups all-purpose flour -- unbleached 2 packages dry yeast 2 cups skim milk 3 tablespoons diet margarine -- melted 1/3 cup granulated sugar 2 teaspoons salt 2 whole eggs -- slightly beaten In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120 degrees), stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with eggs. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into thirds. Shape each of 2 portions into loaves. Store in freezer container with a double thickness of waxed paper between. Divide remaining dough into 16 balls. Arrange balls 1" apart in a freezer container. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : Yields: 3 1/2 pounds or 2 loaves and 16 balls. As soon as you make the dough, package each ball of dough and balls separately in freezer wrap. You do not need to let the dough rise before freezing. When needed, thaw out as much as you need on counter. It usually takes about 1 1/2 hours to thaw out. Then, let the dough rise for the amount of time indicated in the recipe. I hope this helps. * Exported from MasterCook * Breakfast Kugel Recipe By :Good Food (Oct 1996) Serving Size : 8 Preparation Time :1:00 Categories : Breakfast Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lasagna noodles 24 ounces lowfat cottage cheese 1 teaspoon vanilla 1/4 teaspoon salt 5 tart apples 1 teaspoon cinnamon 2 cups raisins -- optional 2 cups applesauce -- no sugar added 1 cup lowfat Cheddar cheese -- grated Peel and thinly slice the apples. Prepare the pasta according to package directions; drain and rinse it in cold water. Meanwhile, in a food processor or blender, puree the cottage cheese and mix in the vanilla and salt. In two separate bowls, mix the apples with the cinnamon and mix the raisins into the applesauce. Spray a 9-by-13-inch baking dish with vegetable cooking spray. Starting with the lasagna noodles, layer the applesauce mixture, cottage cheese mixture and apples. End with a layer of noodles and top with Cheddar cheese. Bake at 350F for 45 minutes or until the apples are tender and the cheese is bubbly. SERVE the kugel hot or cold. Serves 8 at 346 calories each with 15.6% CFF or 6 grams fat, estimated by author. Recipe by Good Food (October 1996) from the American Institute for Cancer Research. See http://www.aicr.org or http://wizard.ucr.edu/~phannema for additional recipes. If this recipe is reproduced, please acknowledge the sources. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breakfast Risotto Recipe By :Breakfasts and Brunches, Norman Kolpas Serving Size : 4 Preparation Time :0:45 Categories : Breakfast Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apple juice -- unfiltered 2 sticks cinnamon -- broken in half 1 pinch nutmeg 2 cups 1% low-fat milk 2 tablespoons unsalted butter 1 1/2 cups Arborio rice 1/2 teaspoon salt 1/2 cup raisins dark brown sugar -- for topping milk or cream -- for topping In a saucepan, combine apple juice, cinnamon sticks and nutmeg. Bring to a boil over medium-high heat; immediately reduce heat to low and keep warm. At same time, in a separate saucepan, warm milk over medium-low heat; turn off heat and keep warm. In a large, non-aluminum saucepan over medium-low heat, melt butter. Add rice and salt and stir with a wooden spoon until rice begins to turn translucent, 2 to 3 minutes. Ladle about 1/2 cup of hot apple juice and stir rice until it absorbs juice. Continue adding juice about 1/4 cup at a time until absorbed. When all the juice has been absorbed ladle in about 1/2 cup of warm milk along with raisins. Stir until milk is absorbed. Add remaining milk the same way, stirring after each addition until fully absorbed before adding more milk. All liquid will have been added and rice will be tender in about 30 minutes. Test a few kernels; they should be al dente --- creamy on the outside but firm to the bite at the center. Remove pan from heat, cover and let stand for about 5 minutes. Ladle risotto into warmed individual bowls. Pass brown sugar and milk or half-and-half at table to be added to taste. 4 servings, excluding optional toppings, each provides 503 cals (7.8 g fat or 13.8% CFF). Original recipe used whole milk. Ref: Breakfasts and Brunches by Norman Kolpas, (Williams-Sonoma Kitchen Library / Time-Life Books). Reviewed by Press-Enterprise, 1996 Ap 10 Riverside. MC by PATh . - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breakfast Sausage Bake Recipe By :Kraft on Line (Light: No 15) Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Casseroles Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons reduced-calorie margarine 16 Ounces mushrooms -- finely chopped 1 Cup dry bread crumbs 1 Package lowfat turkey sausage 1 chopped red bell pepper -- or green 3 Tablespoons chopped fresh parsley 1/4 Teaspoon ground red pepper 8 eggs -- beaten 1 Pint Egg Beaters(r) 99% egg substitute -- (16 ounces total) For TURKEY SAUSAGE, choose a 12 or 16 oz. package of Louis Rich Original(r) HEAT oven to 350 deg F. MELT margarine in large no stick skillet on medium-high heat. Add mushrooms. Cook and stir 10 minutes or until mixture boils and moisture evaporates. Remove from heat; stir in bread crumbs. SPRAY a 13x9-inch baking dish with no stick cooking spray. Press mushroom mixture onto bottom of baking dish to form crust. COOK sausage in nonstick skillet on medium heat 12 minutes, breaking sausage into small pieces and stirring frequently until lightly browned. Remove from heat; stir in bell pepper, parsley and red pepper. SPREAD sausage mixture over crust; pour egg product evenly over mixture. BAKE 25 minutes or until mixture is set. Makes 12 servings. [130 calories, 6g fat] Lighter_Choices Mailing List, Kraft Creative Kitchen Week #15 see the page http://www.homearts.com/kraft/home3.htm. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli And Rice Etuvee Recipe By :Jacques Pepin (1996) Cooking with Claudia Serving Size : 2 Preparation Time :0:50 Categories : Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon peanut oil 1/4 cup chopped onion -- 1/4" dice coarse salt -- optional additional peanut oil (1-tsp) -- optional 1/2 cup brown rice -- short grain 1 1/4 cups fat-free chicken broth -- low salt 1/4 teaspoon red pepper flakes -- or less to taste 6 ounces broccoli -- chopped 1 ounce Swiss cheese, lowfat -- optional [14.4% CFF] Each serving of 3/4 cup: 260 cals, 4.6 g fat. | Prep 5 mins ~ Cook 45 Prep: Heat half the oil in a small, sturdy saucepan. When it is hot, add the onion, and cook over medium heat for 2 minutes, stirring occasionally, until softened and lightly browned. Season with salt. Cook: Add additional oil if needed to coat the rice. Add the rice, stir well, then add the broth and red pepper flakes. Bring the mixture to a rolling boil, cover, reduce the heat to very low, and cook for 30 minutes: rice will still be soupy. Add broccoli: place the broccoli on top of the rice (don't stir it in). Cover and cook over low heat for 10 to 15 minutes Pat's Note: Tested with a brown rice blend (see pantry); frozen broccoli (thawed); and mild and dry (low-fat) Swiss cheese. This makes a good meatless main dish or accompaniment to roasted (oven or pan) 'white meat' like chicken or pork. -- original recipe revised and tested by patH. Variations: Squash, asparagus, green beans, bok choy, chard, etc. may be cooked with the rice in the same manner. Pantry: Lundberg Jubilee is a nutty, almost spicy blend of 7 brown rices to include sweet, short, long, Wehani, (red basmati), Black Japonica. Cooks in about 50 minutes. One 1 cup yields about 2-1/4 cups. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Breakfast Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup Whole wheat flour 1 teaspoon Baking soda 1 teaspoon Ground ginger 1 teaspoon Ground cinnamon 1 teaspoon Allspice 1 dash Salt 1 cup 1% low-fat milk 1/4 cup honey -- plus 1 tbsp honey 1/4 cup Molasses 1/2 cup Raisins 1 tbsp Orange marmalade Put all ingredients in order listed; select Sweet Bread or Quick Bread>> and push start. SPECIAL NOTE: This is not a yeast bread and does not rise very high. The center of this may remain doughy but rest is good. You can also reduce to 1 1/2 flour, 3T honey,3T molasses, 6 T raisins, 2 T marmalade, 3/4 cup milk. Spices remain same. It makes a smaller loaf but will be fully cooked. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Bean And Squash Hotpot Recipe By :BBC Vegetarian Magazine: Good Food March 1997 Serving Size : 4 Preparation Time :1:00 Categories : Legumes Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons canola oil -- butter flavored 1 medium onion -- chopped 1 clove garlic -- slivered 2 sticks celery -- sliced 1 small carrot -- julienned 2 cups frozen butter beans -- (10 to 11 ounces) 1 small marrow squash -- or zucchini 1 tablespoon potato starch -- mixed with 1 cup low sodium vegetable broth -- and 2 tablespoons fat-free cilantro-lime-pepper pesto 1 bay leaf -- or 2 3 sprigs fresh thyme -- or less freshly ground black pepper 1 pound baking potatoes -- peeled *Mustard glaze: 1 tablespoon mustard seed -- pan roasted 1 tablespoon mustard 1 teaspoon grated ginger root -- or less to taste water Prep 25 mins | Cook 40 | Serves 4 | About 252cals, 6.1g fat (19.1% CFF) Rinse the beans to thaw slightly. In a 1 to 2 quart shallow, stove-to-oven casserole (such as Corning Ware), heat oil and cook onion and garlic until soft. Add garlic and cook for 1 minute. Add celery, carrot, and beans and cook over medium low for 10 minutes. Increase the heat; add the broth mixture, and cook to thicken the sauce; thinning with more broth or water, as needed. Reduce heat to medium low. Season with bay, thyme, and pepper. Add the squash and cook for about 5 minutes. Meanwhile, bring a soup pot of water to a boil. Peel the potatoes and slice thinly (2mm). Transfer the potatoes to the boiling water. Bring to a boil, reduce heat to simmer-cook for about 3 minutes. Heat oven to 375. Using a strainer, drain (but not totally dry) the potatoes and transfer the slices to the casserole to form a 'crust' layer. (Some water from the potatoes is needed to "bubble" the casserole.) Mix the mustard seed, mustard, and ginger and thin with water, and using a pastry brush, paint the tops of the potatoes. Cover (foil is okay) and back 15 minutes. Remove cover; add a 1/4 cup of water if the casserole has gotten too dry. Bake about 10 to 15 minutes. Serve with rolls or bread. Variation: Peel a delicata squash; quarter, and core. Slice into 1/2" pieces (about 2 cups). Use a commercial ginger mustard, if you have it. Tips * A Marrow is an English vegetable: grey stripped zucchini with nutty flavor. It may be eaten with the peel. *SPICY HERB PASTE recommended in the article combines fresh ginger, garlic, lime, lime zest, coriander leaves and parsley, 1 small green chili (cored and chopped), a little sugar and olive oil to form a pesto (100 cals per tablespoon, 75% CFF). * Original recipe used butter, higher proportion of fats, and canned cooked butter beans (high sodium). It also boiled the potatoes whole, cooled them to touch, then sliced them into 1/4" pieces. Tested by phannema@wizard.ucr.edu (delicata, commercial low-fat cilantro paste, commercial ginger flavored mustard. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Tart Slice Recipe By :Microwave Cooking,Susan Calder Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup reduced-calorie margarine -- becel light 1 cup flour 2 tablespoons confectioner's sugar 1 1/2 cups Brown Sugar -- Lantic 1/4 cup reduced-calorie margarine -- melted, becel light 1 tablespoon white vinegar 2 eggs 1 cup raisins 1 teaspoon vanilla Mix 1/2 cup of butter with flour and icing sugar. Press into an 8" square pan. Cook uncovered in microwave, 4-5 minutes on full power. Beat together the remaining ingredients, except the raisins. Stir in raisins and pour over base. Bake in microwave 4-6 minutes on full power. >From: "LindaG" - - - - - - - - - - - - - - - - - - - NOTES : original recipe calls for butter not margarine. * Exported from MasterCook * Cake Frosting With Cool Whip And Pudding Recipe By :jennifer Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. Cool Whip free 3 ounces nonfat vanilla pudding mix -- sugar free 15 oz. crushed pineapple -- drained Blend cool whip and pudding mix. Add pineapple. Chill. Use on cooled cake for frosting. - - - - - - - - - - - - - - - - - - - NOTES : I tried this frosting last night on a yellow cake...I would think you could vary the pudding flavor to match your tastes/creation etc. You could probably also omit the pineapple. * Exported from MasterCook * Cake Frosting With Cool Whip And Pudding #2 Recipe By :Kim Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg instant pudding -- (small) 1 container cool whip -- (8 oz) 1 cup milk 1/4 cup powdered sugar Mix all but cool whip on medium for one minute. Fold in cool whip and use immediately. Refrigerate iced cake and any remaining icing. I used SnackWell's Fat Free Devil's Food pudding, skim milk, and fat free cool whip. It was wonderful! I made one "snack cake" size for the baby and a full size Sweet Rewards cake for the adults--prepared without the oil and with 5 egg whites instead of 3 whole eggs, the Sweet Rewards Devil's Food cake is really lowfat and really wonderful. Using the frosting above, the whole thing tasted like one of the Pepperidge Farms chocolate cakes. One serving has about 3grams of fat and is very satisfying, Lemon pudding w/lemon cake would probably be good, too. And the devil's food without the cake makes a nice easy mousse. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cinnamon Cobbler Recipe By :Pillsbury's Bake Off Dessert Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 ozs cherry pie filling 12 3/8 ounces reduced fat refrigerated cinnamon rolls 2 tablespoons reduced-calorie margarine -- melted 1/4 cup walnuts -- chopped 1/8 teaspoon lemon peel -- grated Preheat oven to 400. Prepare a 8" round cake pan with cooking spray. Pour pie filling into prepared pan. Separate cinnamon rolls and dip edges in melted margarine. Then, dip in walnuts. Arrange rolls, topping side up, onto pie filling. Bake 30 minutes or until golden brown. In a small bowl, combine lemon peel and icing from cinnamon rolls. Spread over warm rolls. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : I'll use strawberry or blueberry pie filling the next time I make the Cherry Cinnamon Cobbler * Exported from MasterCook * Cherry Cookie Pizza Recipe By :Comstock Makin' It Easy Recipes Serving Size : 12 Preparation Time :0:15 Categories : Cookies & Bars Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: -- * see note 1 1/3 cups reduced-calorie margarine -- softened 2 whole egg whites -- slightly beaten 2 tbsps skim milk 2 teaspoons vanilla extract 4 cup all-purpose flour -- unbleached 1 1/2 cups granulated sugar 2 teaspoons baking powder Topping: 16 ozs fat-free cream cheese -- softened 1/4 cup powdered sugar -- sifted 21 ozs cherry pie filling -- chilled Preheat oven to 350. Prepare a 12" pizza pan with cooking spray and flour; set aside. To prepare crust, combine margarine, egg white, milk, and vanilla extract in a mixing bowl. In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. On a lightly, floured surface, roll dough into a 12" circle. Press into prepared pizza pan. Bake for 7 minutes or until golden brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and cream cheese. Spread over cooled cookie crust to within 1/2" of edge. Spoon cherry pie filling over cream cheese layer. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Chill until ready to serve and then cut into wedges. NOTES : * A half of a 20 ounce package sugar cookie dough may be substituted. Use remainder to bake cookies. To soften cream cheese, place one unwrapped bar in a microwaveable bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar. * Exported from MasterCook * Chicken Enchilada Bake, Quick Recipe By :Pioneer brand low-fat biscuit & baking mix box Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chicken Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken -- cooked and diced 8 ounces nonfat cheddar cheese -- shredded, note 16 ounces canned corn -- drained 1/2 cup green pepper -- diced 1/4 cup onion -- diced 2 teaspoon. chili powder 2 cups Pioneer baking mix 1 1/2 cups skim milk 1/2 teaspoon. garlic powder green onions -- optional sour cream -- optional diced tomatoes -- optional olives -- optional salsa -- optional jalapenos -- optional HEAT oven to 450. BLEND (mix) first 6 ingredients; Pour into 2-quart baking dish. BLEND remaining ingredients: POUR over chicken mixture. BAKE 30 min. GARNISH . YIELD 4 to 6 serving. Note: called for 8 oz. reduced fat Monterey jack cheese , cubed. I couldn't find it in my stores. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken In Wine #2 Recipe By :Woman's World, 7/9/96, pg 30 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoon Olive Oil -- To 1 T, *Note 4 Skinless Boneless Chicken Breast Halves -- Bone In, **Note 1/2 teaspoon Salt 1/4 teaspoon Pepper 3 Tbsp All-Purpose Flour 1 Clove Garlic -- Minced 3/4 cup White Wine 1 Bay Leaf 1 teaspoon Grated Lemon Rind -- (Zest) 3 Scallions -- Sliced 2 teaspoon Icbinb-Light -- To 1 T,***Note 1 Tbsp Chopped Fresh Parsley *NOTE: Original recipe used 1 T **NOTE: Original recipe used bone in chicken breasts with skin ***NOTE: Original recipe used 1 T butter or margarine In skillet heat oil over med-high heat. Sprinkle chicken with salt and pepper; coat in flour. Add chicken to skillet; cook 4 minutes per side. Pour drippings from skillet. Add wine, bay leaf and zest. Reduce heat to med-low. Cover and simmer until chicken is tender and juices run clear, 12 minutes. Transfer chicken to plate. Increase heat to high. Bring pan juices to a boil; cook until slightly thickened, about 2 minutes. Stir in scallions and butter. Pour sauce over chicken; sprinkle with parsley. Makes 4 servings You time in kitchen: 20 minutes Ready to serve in : 30 minutes This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 187.6 Fat 4.7g Carb 6.7g Fib 0.6g Pro 21.5g Sod 347mg CFF 27.2% * Exported from MasterCook * Chicken With Capers Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Skinless Boneless Chicken Breast Halves 1 Small onion 1 Clove garlic -- Small Clove 1 teaspoon vegetable oil -- *Note 1/3 Cup Nonfat Vegetarian Broth -- Beef Flavor, **Note 1/2 Lb. mushrooms -- ***Note 5 Tbsp capers 1 Tbsp tomato paste 3 Tbsp balsamic vinegar *NOTE: Original recipe used 3 T oil **NOTE: Original recipe used regular beef broth ***NOTE: Original recipe didn't state what type of mushrooms they recommended so I used Portobello. Saute chicken breasts in a skillet with oil for five minutes, until browned. Add chopped onion, chopped mushrooms, and crushed garlic to pan, and continue cooking for another 5 minutes Add vinegar and stir, then add broth, tomato paste, and capers. Bring to a boil, cover, and simmer for five minutes. This was absolutely fabulous!! I also plan on just making the topping and using it on baked potatoes or grains...I think it would be wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 126.2 Fat 2.7g Carb 3.4g Fib 0.7g Pro 21g Sod 369mg CFF 19.7% * Exported from MasterCook * Chicken With Port Wine Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1/2 Cup whole-wheat flour Freshly ground black pepper 1 Tablespoon olive oil 1 1/2 Teaspoons unsalted butter 1/3 Cup port wine 1 cup Nonfat Veg Chicken Broth, Low Sod -- Or Nf Chicken Broth 2 Teaspoons cornstarch Occasionally you need something quick but special to serve guests on short notice. Try this chicken with port wine sauce. Choose one of the less expensive non-vintage ruby or tawny ports for this sauce. Its slightly nutty taste adds an elegant character. Serve it with rice and freshly steamed Swiss chard. Rinse chicken breast halves under cold, running water; pat dry. Remove all visible fat. Combine whole wheat flour and a few grinds of black pepper on a plate or shallow dish. Dredge chicken breasts in flour, shake off excess and set aside. Heat olive oil in large, heavy, non-stick skillet until rippling; add butter and heat just until foam subsides. Add chicken breasts and saute until lightly browned, about 4 minutes. Turn and saute on other side 4-6 minutes or until done. Remove from pan. Add port wine to pan, stirring into pan drippings. Cook over medium-high heat until liquid is reduced by half, about 1 minute. Combine chicken broth with cornstarch and add to pan. Cook until thickened and bubbly, about 2 minutes. Return chicken breasts to pan and heat through. Serve immediately with rice. Preparation time: 20 minutes Serves 4 Published Wednesday, March 5, 1997, in the San Jose Mercury News. Copied with permission. This was pretty good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 232.9 Fat 6.6g Carb 14.6g Fib 2g Pro 27g Sod 132mg CFF 26.4% * Exported from MasterCook * Chickpea And Artichoke Heart Stew (Aquarius) Recipe By :Moosewood Restaurant Cooks at Home Serving Size : 5 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water -- or vegetable broth 1 1/2 cups chopped onion -- (2 medium) 2 cloves garlic -- minced 1 tablespoon olive oil -- (or 2) 1 teaspoon turmeric 1 teaspoon paprika -- sweet 4 medium potatoes -- red or white 1 sprig fresh rosemary -- or 5 fresh sage -- leaves, crushed 1/2 cup cooked winter squash -- or sweet potato -- puree 3 cups cooked chickpeas -- drained and rinsed (two 15-ounce cans) 14 ounces artichoke hearts -- water packed (about 1-1/2 cups) -- quartered Salt and pepper -- to taste **Options: Lemon wedges Grated Parmesan cheese -- or pecorino Prepare potatoes: scrub, remove eyes; cut into 1/2-inch cubes (4 cups). In a large saucepan, bring the water or vegetable stock to a simmer. Meanwhile, in a large skillet, saute the onions and garlic in oil for about 8 minutes or until soft. Stir in the turmeric and paprika; saute for 1 minute. Add the potatoes, rosemary, sage and the simmering water or stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the chickpeas and artichoke hearts. Remove the rosemary sprig and discard it. Add salt and pepper to taste, then return to a simmer. Serve with lemon wedges and top with pecorino or Parmesan cheese. Makes 4 to 6 servings. - From "Moosewood Restaurant Cooks at Home," by the Moosewood Collective (Fireside, $15 paperback). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) MC estimates 15.8 CFF, 311 cals, 5.8g fat. MC note: Cooked winter squash is linked to canned pumpkin. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chickpea Salad Evelyn Recipe By :Chef Paul Prudhomme's Fork in the Road, Adapted Serving Size : 4 Preparation Time :0:20 Categories : Legumes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces chickpeas, canned -- Seasoning Mix- 1 teaspoon onion powder 3/4 teaspoon salt 3/4 teaspoon paprika 1 1/2 teaspoons garlic powder 3/4 teaspoon dry mustard 1/8 teaspoon white pepper 1/8 teaspoon cayenne -- Dressing- 1/2 cup nonfat cottage cheese 1/4 cup nonfat plain yogurt 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1/2 cup evaporated skim milk 1 tablespoon brown mustard 2 packets Sweet 'n Low(r) sweetener --------------------------------- 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 cups bok choy -- coarsely chopped 1/2 cup red onion -- chopped 1/2 cup chopped celery Place seasoning mix ingredients and dressing ingredients in blender and blend until creamy. Place remaining ingredients in a bowl and stir in salad dressing. Yummy!!!!!!!!!!! >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - NOTES : This recipe is somewhat different from the one in Paul Prudhomme's book. However it met with rave responses. When I made it it was a bit on the spicy side so I have cut back on some of the spices in the recipe. This is a perfect accompaniment to grilled fish or poultry. Cal: 217 Fat: 1.9 (%CFF - 7.7%) Protein: 14.8 Fiber: 6.2 * Exported from MasterCook * Chili Hominy Casserole Recipe By :Meatless Gourmet Easy Lowfat Favorites, Bobbie Hinman Serving Size : 6 Preparation Time :0:00 Categories : Chilis Grains & Cereals Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons canola oil 1 Cup chopped onions 3 Cloves garlic -- finely minced 32 Ounces hominy, canned -- rinsed and drained 16 Ounces canned tomatoes -- chopped undrained 1 Tablespoon cornstarch 1 Teaspoon chili powder -- or more to taste 1 Cup cheddar cheese, lowfat -- shredded Preheat oven to 350 deg F. Lightly oil a 1 3/4 quart casserole or spray with vegetable cooking spray. Heat oil in a large nonstick skillet over medium heat. Add onions and garlic. Cook, stirring frequently, 3 minutes. Add hominy and cook 3 more minutes.. Add the tomatoes to skillet, reserving 1/4 cup of the liquid. Dissolve the cornstarch in the reserved liquid and add to the skillet. Add the chili powder. Mix well. Reserve 1/4 cup of the cheese; stir the rest of the cheese into the skillet. Turn out into the prepared casserole dish. Bake, covered, for 45 minutes. Uncover, sprinkle with reserved cheese and bake for 5 minutes more. >From: ilenewar@starnetinc.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Half Moons With Lemon Sauce Recipe By :Anne Willan, Perfect Pasta (1992; 1997) Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Fish & Seafood Oriental Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces small shrimp -- rinsed and drained 4 ounces napa cabbage 1 small green onion 1 clove garlic 1 shallot 1 piece ginger root -- (1-inch long) 1 lemon 1 tablespoon vegetable oil pepper 1 teaspoon sherry 1 tablespoon soy sauce 36 gyoza wrappers, round -- or more as needed 1 green onion 2 lemons 3 tablespoons unsalted butter 1/3 cup reduced fat half-and-half Prep 30-40 | Stand 30 to 90 mins or 24 hrs | Cook 12-15 mins | MC3 est 221 cals, 7.6 g fat (29.3% cff) Preparation: If using frozen shrimp, thaw, then dry them on paper towels. Coarsely chop the shrimp. Slice away the core of the cabbage and discard it. Cut the cabbage crosswise into shreds or ribbons. After shredding, discard any thick ribs, then rinse the cabbage under running water. Bring a pan of water (salty) to a boil, add the cabbage and simmer until just tender, 3-5 minutes. Drain in the colander, rinse with cold water; let drain thoroughly. Chop the scallion, garlic and shallot. Peel and finely chop the ginger root. Grate the zest from the lemon onto a plate. Heat oil in frying pan, add dried cabbage, scallion, garlic, shallot, ginger and pepper and saute, stirring about 3 minutes. Add the shrimp, lemon zest, sherry, and soy sauce and stir well. Taste the filling for seasoning. Coarsely chop the filling in the food processor; can be done by hand. Spoon 1 tsp of filling onto center of each round. Use pastry brush or your finger, paint the edge of the dough round lightly with water. Fold one side of the past round over the other to enclose the filling , then seal by pinching the edges together with your fingers. Lay filled half moons on a floured dish towel (tip1) and sprinkle generously with flour or fine cornmeal. Let dry 1-2 hours. Cook -- make sauce and cook pasta: Finely slice green part of the scallion; set aside for garnish. Finely grate the zest from the other lemons. Melt butter in a small sauce pan and stir in the preferred cream and half of the lemon zest. Keep warm but do not boil. Fill pasta pot with water, bring to a boil, add 1 tbsp salt. Add the pasta and cook until tender but still chewy, 2-3 minutes, stirring gently, occasionally, to keep from sticking. Drain in a colander, rinse with hot water to wash away the starch and drain again thoroughly. Take care that they do not stick to one another. (tip2) Arrange cooked and drained pasta on warmed plate. Spoon the lemon sauce over and sprinkled with sliced scallion and remaining lemon zest. Serve 8 to 12 as appetizer and 6 to 8 as entree. TIP: 1* Anne prefers the kind of kitchen towel that is ridged with terry or the waffle weaves; sometimes called bar towels. 2* Freeze the filled pasta for at least one hour. Arrange in a single layer on a floured cookie sheet until frozen solid; at least 60 minutes. Cook about 3 mins. 3* Land o lakes has a low fat half-and-half; or try evaporated skim milk; or skim milk fortified with nfdm powder. 4* Half moons can be made, dried, and stored, loosely wrapping, in the refrigerator up to 24 hours, or they can be frozen. Sprinkle them lightly with flour of fine cornmeal so that the pieces do not stick together .Cook the pasta and make the sauce just before serving. >From: PATh - - - - - - - - - - - - - - - - - - - NOTES : Anne makes a creamed lemon sauce; but a traditional Chinese lemon sauce, such as that served with Crispy Chicken, might be a suitable low-fat alternative. * Exported from MasterCook * Chipotle Tomato Sauce (Capricorn) Recipe By :While The Pasta Cooks Serving Size : 4 Preparation Time :0:00 Categories : Mexican & Southwestern Pasta Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- or 2 1 large onion -- chopped 2 cloves garlic -- minced 2 chipotle peppers -- see detail 2 teaspoons ground cumin 1/4 teaspoon dried oregano 12 fresh plum tomatoes -- chopped 1 tablespoon tomato paste 1 teaspoon sugar Salt and black pepper -- to taste 2 tablespoons chopped fresh cilantro 1 pound cooked pasta -- shells or other Dried chipotles: wash, remove stem, slice and seed, and finely chop; or substitute dried poblano, also called Ancho. Or Mulato. Tomatoes: 1 can (28 ounces) whole tomatoes, drained and coarsely chopped; or 2 cans (14 ounces each) diced tomatoes Cook and drain your choice of pasta. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the garlic, chipotle, cumin, oregano and tomatoes. Cook until the tomatoes bubble vigorously, about 4 minutes. Stir in the tomato paste and sugar, then season with salt and pepper to taste. Stir in the cilantro and simmer 2 more minutes. In a large serving bowl, toss the cooked and drained pasta with the tomato sauce and serve. Makes 4 servings. - From "While The Pasta Cooks," by Andrew Schloss with Ken Bookman, (Macmillan, $22.) Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) MC estimates 16.7% CFF, 288 cals, 5.6 g fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Choco Lowfat Muffins Recipe By :Hershey's Light & Luscious Desserts Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups all-purpose flour 3/4 Cup granulated sugar 1/4 Cup unsweetened cocoa powder -- regular or European style 2 Teaspoons baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt 2/3 Cup lowfat vanilla yogurt 2/3 Cup skim milk 1/2 Teaspoon vanilla extract powdered sugar -- optional Preheat oven to 400 degrees; line muffin cups with paper baking cups. In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. Stir in the yogurt, milk and vanilla extract just until combined. Do not beat. Fill the muffin cups 2/3 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans on wire racks. Remove from the pans. Sprinkle powdered sugar over the tops of the muffins, if desired. Serve warm. Cover and store at room temperature, or freeze in an airtight container for longer storage. Penny Halsey (ATBN65B). Nutrition Analysis: 100 calories, 2g protein, 22g carbohydrate, 1g fat, 0mg cholesterol, 200mg sodium. >From: "Kim" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread Pudding #2 Recipe By :RECIPE FOR HEALTH, SHOW #RHD227 Serving Size : 1 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups stale bread -- day-old cubed -- such as white/raisin/sourdough or oatmeal 2 cups skim milk -- scalded 1/4 cup unsweetened cocoa powder -- Dutch processed -- or European-style cocoa, sifted 3/4 cup Egg beaters(r) 99% egg substitute 3/4 cup packed dark brown sugar 1 teaspoon vanilla 1 teaspoon brandy -- or rum,optional Confectioners' sugar -- optional Preheat the oven to 350 degrees Fahrenheit. Coat a 2-quart no-stick baking dish with no-stick spray. Place the bread cubes in the prepared baking dish and set aside. In a medium bowl, stir together the milk and cocoa is dissolved. Stir in the egg substitute, brown sugar, vanilla and brandy or rum (if using). Pour the milk mixture over the bread. Bake for 35 minutes to 40 minutes, or set until set. Cool on a wire rack for 10 minutes. Lightly dust the top with confectioners' sugar (if using). Serve warm. Makes 8 servings. Nutritional Information per serving: 156 calories, 1 gram of fat (Courtesy of Prevention's, The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food) >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Brownies #2, Hershey's Recipe By :Hershey Kitchens Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Cocoa -- Hershey's 1/2 teaspoon baking soda 2/3 cup diet margarine -- melted and divided 1/2 cup boiling water 2 cups sugar 3 egg whites 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1/4 teaspoon salt 1 cup Reduced Fat Semi-Sweet Baking Chips -- Hershey's Heat oven to 350 F. Spray 13x9-inch baking pan with vegetable oil spray. In large bowl, stir together cocoa and baking soda; stir in 1/3 cup melted margarine. Add boiling water; stir until mixture thickens. Stir in sugar, egg whites, vanilla and remaining 1/3 cup melted margarine; stir until smooth. Add flour and salt; blend completely. Stir in baking chips; pour into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. 36 brownies. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Covered Cherry Bars Recipe By :Cookies, A Cookie Lover's Collection Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- unbleached 1/2 cup diet margarine -- softened 1/4 cup granulated sugar 2 tbsps cocoa powder Fondant: 2 cups powdered sugar 2 tablespoons diet margarine -- softened 2 tablespoons skim milk 1/4 teaspoon almond extract 36 pieces maraschino cherries -- well drained 1 cup semisweet chocolate chips -- melted 1 teaspoon diet margarine -- melted Preheat oven to 350. In a mixing bowl, combine flour, 1/2 cup margarine, granulated sugar, and cocoa powder. Mix until soft dough forms. Press mixture evenly into unprepared 8" square pan to form base. Bake for 15 minutes or until set. Cool. Meanwhile, to prepare fondant, combine powdered sugar, 2 tablespoons margarine, milk, and almond extract in a mixing bowl. Mix until smooth. Carefully spread fondant mixture evenly over base. Arrange cherries over fondant in 6 rows of 6; set aside. In a saucepan, combine chocolate chips and remaining margarine. Melt over low heat, stirring constantly. Spoon mixture over and between cherries, spreading to cover fondant. Chill until set before cutting. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : If you have problems melting the chocolate chips and remaining margarine, add few teaspoons of milk. This makes it easier for spreading over the cherries. Store in refrigerator. * Exported from MasterCook * Chocolate Frosting, Hershey's Recipe By :Hershey Kitchens Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Reduced Fat Semi-Sweet Baking Chips -- Hershey's 1 cup powdered sugar 3 tablespoons skim milk In small microwave-safe bowl, place chips. Microwave at HIGH (100%) for 45 seconds; stir until melted. Gradually add powdered sugar and skim milk, beating with wire whisk. If necessary, microwave at HIGH additional 30 to 45 seconds or until mixture is smooth when beaten. Spread immediately. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Fudge Recipe By :The Pillsbury Family Christmas Cookbook Serving Size : 36 Preparation Time :0:20 Categories : Candy Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups granulated sugar 1/2 cup reduced-calorie margarine -- melted 5 ounces evaporated skim milk 7 ozs marshmallow cream 12 ozs semisweet chocolate chips -- melted * see note 3/4 cup walnuts -- chopped 1 teaspoon vanilla extract Line a 9" square pan with foil extends over sides of pan; butter foil. In a saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow cream and chocolate chips; blend until smooth. Stir in walnuts and vanilla extract. Pour into prepared pan. Cool to room temperature. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Score into squares. NOTES : Butterscotch may be substituted. * Exported from MasterCook * Chocolate Pudding Mix Recipe By :Taste of Home, Dec/Jan 97, Lois Miller Serving Size : 1 Preparation Time :0:00 Categories : Desserts Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat dry milk 2/3 cup sugar 6 Tablespoon cornstarch 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt Pudding: 1/2 cup water 1/4 cup pudding mix 1 teaspoon margarine -- (orig was 2 tsp) 1/4 teaspoon almond extract -- or vanilla extract Combine mix ingredients; store in an airtight container. Yield 1 3/4 cups mix. To make pudding: Combine water and mix in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cook and stir for 2 minutes. Remove from the heat; stir in margarine and extract. Pour into serving dish. Serve warm or chilled; top with whipped topping. Yield: 1 serving >From: marietta2@juno.com (Marietta J Slater) - - - - - - - - - - - - - - - - - - - NOTES : I have made this. I found that it had way too much margarine in it. * Exported from MasterCook * Cinnamon Cider Cranberry Cake Recipe By :Have Your Cake and Eat it Too, Susan Purdy Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- butter flavored non-stick cooking spray 2 cups all-purpose flour -- sifted 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup fresh cranberries -- picked over -- rinsed -- and patted dry -- or frozen whole cranberries 1 cup sugar 2 tablespoons canola oil 2 tablespoons unsalted butter -- at room temperature 1 large egg 1 cup apple cider -- or apple juice 1/2 cup molasses -- unsulfured makes 1 9" bundt cake serving 12 [I used a 10" bundt pan because that's all I had and it worked.] 1. Position rack in the center of the oven and preheat to 350 degrees. Generously coat a 9" bundt pan with cooking spray. Dust with flour, and tap out excess. Be sure to grease and flour the pan generously so the cranberries don't stick. [I didn't find sticking to be a problem but I used a nonstick bundt pan.] 2. Sift together the flour, baking soda, cinnamon, and salt onto a sheet of wax paper or into a bowl. Combine about 3 tbl of the flour mixture with the cranberries in another bowl and toss well. Set aside. 3. In a large bowl of an electric mixer, beat together the sugar, oil and butter until well blended. Add the egg and beat well. 4. In a small saucepan, bring cider or juice to a boil. Remove from heat and add the molasses, stirring until it dissolve. 5. With the mixer on very low speed, alternately add the dry ingredients and the molasses mixture to the sugar-egg mixture, beginning and ending with the dry ingredients. Stir in the cranberries. The batter will be thin. 6. Spoon the batter into the prepared pan. Bake for 45-50 minutes or until the top is springy to the touch and cake tester comes out clean. Cool the cake in the pan on a wire rack for 15 minutes and then invert onto another rack to finish cooling. 221 calories/5 g fat/20% CFF She says that it's best fresh from the oven, but I find it keeps fairly well and tastes darn good after a few days. Great with a cup of coffee! >From: Sharon Badian - - - - - - - - - - - - - - - - - - -