* Exported from MasterCook * Tomato Sauce, Basic Recipe By :Molto Mario Serving Size : 1 Preparation Time :0:00 Categories : Pizzas & Calzones Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- 1/4-inch dice 4 cloves garlic -- thinly sliced -- orig: 3 oz virgin olive oil -- * decrease oil! 4 tablespoons fresh thyme -- or 2T dried 1/2 medium carrot -- finely shredded 56 ounces canned tomatoes -- crushed -- mixed well w/ juices Salt -- to taste Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months. > From: bgl@leass.PCC.COM (Barbara Leass) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Shrimp Saute Recipe By :Weight Watchers Recipe Card Serving Size : 4 Preparation Time :0:50 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- plus 1/2 teaspoon olive oil 1 1/2 cups zucchini -- diced 2 cloves garlic -- minced 1/2 cup roasted red bell pepper -- sliced/drained 1/8 teaspoon red pepper flakes 48 medium shrimp -- shelled/deveined 1 1/2 teaspoons dried thyme 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 small plum tomatoes -- sliced 5 small pitted black olives -- sliced In a large nonstick skillet, over Medium-high heat, warm 1 1/2 tsp. of the oil until hot but not smoking. Add the zucchini and garlic, and saute until golden, about 4 minutes. Add the roasted red pepper and the red pepper flakes and cook for 1 minute. Add the remaining 2 tsps. oil, the shrimp, thyme, pepper and salt. Cook the shrimp mixture, stirring occasionally, until the shrimp turn pink and are barely cooked, 3-6 minutes. Gently stir in tomatoes and olives and cook until the shrimp are opaque throughout and the tomatoes are heated through, about 2 minutes. Per 12 shrimp plus vegetables: 1 fat, 2 protein, 1 1/2 vegetables Per serving; 182 calories, 24 grams protein, 6 grams fat, 6 grams carbohydrate, 172 mg. cholesterol, 344 mg. sodium. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - Serving Ideas : We served this with brown rice. NOTES : Do Ahead Steps: The vegetables can be prepared and the shrimp shelled and deveined in advance. Bobbie's Notes: We really enjoyed this dish. Very flavorful. * Exported from MasterCook * Tomatoes And Kale Side Dish Recipe By :emilyb@netcom.com (Emily Breed) Serving Size : 4 Preparation Time :0:00 Categories : Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Leaves kale -- curly 16 Oz Tomatoes, Canned -- cut, in juice 1/2 Teaspoon Italian Seasoning NOTE: Can use any green not only kale A few days ago I got a craving for something with kale, and decided to see what I could toss together with what was in the pantry. The result is a very tasty side dish that could hardly be easier to cook: Cut or tear kale into bite-sized pieces. Place in a colander and rinse under running water. Don't drain too thoroughly, as you want a fair bit of water to remain on the leaves. Place the washed kale into a non-stick frying pan on medium heat. Stir as the leaves wilt. When the leaves are wilted but not completely tender (they should be a brilliant green at this point), add the ready-cut tomatoes, reserving the juice. Sprinkle the spices over the pan and continue to stir for a few moments, until the tomatoes are heated through. Add reserved tomato juice to taste; adding a lot will make a soup-like dish, while adding a little will make more of a traditional side dish. This is really very good and quick to make. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 73.3 Fat 1g Carb 15g Dietary Fiber 3.2g Protein 4.4g Sodium 228mg CFF 10.3% * Exported from MasterCook * Tropical Fruit Dip Recipe By :Betty Crocker Holiday Recipes Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Desserts Dips Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup low-fat sour cream 1/4 cup orange marmalade 2 tbsps peanuts -- finely chopped 1 tbsp coconut flakes -- toasted 1 cup pineapple chunks in juice -- drained 1 cup strawberries 1 cup starfruit slices 1 cup banana -- sliced 1 cup pears -- sliced Mix all ingredients except fruit. Cover and refrigerate at least 2 hours to blend flavors. Sprinkle with additional coconut if desired. Serve with fruit. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Casserole #2 (Dorothy's) Recipe By :Dorothy Tapping Serving Size : 8 Preparation Time :0:20 Categories : Casseroles Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans tuna in water 2 cans cream of mushroom soup -- lowfat 2 cans milk -- (soup cans) 2 packages noodles -- flat 2 cans mushrooms 1 large can chow mein noodles Mrs. Dash Cook noodles. While they are cooking combine everything except chow mein noodles. Combine noodles and soup mixture in large casserole dish. Then top with chow mein noodles. Put in a 350 degree oven for 10 minutes. I don't always put the casserole in the oven, usually I just keep the noodles in the pan they were cooked in and then put the soup mixture into this pan. Then serve. Only if we are in a hurry. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey And Bean Tacos Recipe By :Old El Paso, Sun Country Mexican Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Legumes Mexican & Southwestern Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pcs taco shells 1/2 teaspoon olive oil 2 cup turkey light meat, skinless -- cooked and cubed 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 8 ozs fat-free refried beans 1/4 cup fat-free sour cream 1 teaspoon chili powder 1/8 teaspoon garlic powder 1 cup fat-free cheddar cheese -- shredded Warm taco shells according to package directions. In a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is no longer pink and vegetables are tender. Stir in refried beans, sour cream, chili powder, and garlic powder. Cook over low heat, stirring constantly until heated through. Spoon mixture into warm shells. Sprinkle with cheese. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey With Golden Onion Gravy Recipe By :Cooking Light, April 1997 Serving Size : 5 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoon Vegetable Oil 1 pound skinless turkey light meat -- (breast tenderloin) -- cut in bite sized pieces 1 1/4 cups onion -- thinly sliced 8 ounces mushrooms -- sliced 1/2 cup Water 1 tablespoon Dijon Mustard 10 1/2 ounces nonfat beef broth 10 ounces egg noodles 1/2 cup Skim milk 1 tablespoon All-Purpose Flour 1/8 teaspoon Pepper Chopped Fresh Parsley -- Optional Heat oil in a large nonstick skillet over medium-high heat; add turkey. Saute 6 min or until browned. Remove turkey from skillet, and set aside. Add onion to skillet; saute 8 min. Add mushrooms; saute 3 min or until tender. Add water, mustard, and broth; stir well. Return turkey to skillet, and bring to a boil. Cover, reduce heat, and simmer 20 min. Cook noodles in boiling water 8 min or until tender. Drain; set aside. Combine milk, flour, and pepper, stirring with a whisk. Add to turkey mixture. Simmer 2 min or until thick, stirring constantly. Serve turkey and gravy over noodles; garnish with parsley, if desired. Yield: 5 servings Serving Size: 1 C turkey mixture and 1 C noodles Prep Time: 15 min Cooking Time: 40 min This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 374.6 Fat 5.7g Carb 48.9g Fib 2.9g Pro 34.4g Sod 259mg CFF 13.3% * Exported from MasterCook * Vanilla Fudge Recipe By :The Pillsbury Family Christmas Cookbook Serving Size : 36 Preparation Time :0:20 Categories : Candy Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup granulated sugar 1/2 cup reduced-calorie margarine -- melted 5 ounces evaporated skim milk 7 ounces marshmallow cream 1 1/3 cups white chocolate discs 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 white chocolate discs; blend until smooth. Stir in vanilla extract. Pour into prepared pan. Cool to room temperature. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Score into squares. NOTES : Both of these fudge recipes are very good (see chocolate fudge). :-) I've made them many times for different occasions with rave reviews. I substituted the regular margarine with reduced fat margarine. I couldn't believe how well they turned out using it! * Exported from MasterCook * Vanilla Pineapple Yogurt Cheese Dip Recipe By :bmann@jcn1.com (Beverly Manning) Serving Size : 1 Preparation Time :0:00 Categories : Dips Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vanilla yogurt -- strained overnight 1/4 cup crushed pineapple Make yogurt cheese useing fat-free vanilla yogurt. Stir in 1/4 cup drained, crushed pineapple. Serve with fruit dippers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Medley (Aries) Recipe By :Dennis Fairchild, astrologer Serving Size : 4 Preparation Time :0:00 Categories : Oriental Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh orange juice -- or low-sodium chicken broth 1 teaspoon cornstarch 2 teaspoons honey 2 teaspoons soy sauce, low sodium -- Tamari 2 teaspoons rice vinegar -- or white wine vinegar 1/4 teaspoon hot sauce -- red pepper 1 teaspoon olive oil 1 teaspoon sesame oil 2 cups thinly sliced carrots -- diagonal 1 8 ounce red bell pepper -- 1/4"-strips 1 medium yellow onion -- see detail 8 ounces Chinese cabbage (Napa) -- chiffonade 4 ounces snow peas -- or sugar snap peas -- wash and trim Sesame seeds -- optional PREPARATION -Chiffonade: take about 8 large leaves of cabbage; wash them, dry, halve them lengthwise and slice 1/2-inch thick ribbons. -Onion: peeled, ends removed, thinly sliced (2 cups). In a small bowl, stir together the orange juice and cornstarch until blended. Add the honey, soy sauce, vinegar and red pepper sauce, stirring to combine. In a large wok or 12-inch nonstick skillet, heat the olive and sesame seed oils over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper and onion. Stir-fry for 8 minutes. Add the cabbage and snow peas and stir-fry for 2 minutes. Stir in the orange juice mixture and cook for 1 minute, or until the sauce boils and thickens. Stir in the sesame seeds if desired. Serve with grilled poultry, fish, vegetables or brown rice. 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 102 cals, 2.7 g fat. 22.3% CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Rice Casserole With Ham (Pisces) Recipe By :Time-Life, Thursday Is Potluck Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Meats Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon butter or margarine 1 cup low sodium chicken broth 1 cup 1% low-fat milk 3/4 cup rice 10 ounces frozen corn kernels 10 ounces frozen peas 2 tablespoons flour 1 teaspoon oregano 1/4 teaspoon black pepper 8 green onions -- trim coarsely chop 1/2 pound extra lean ham slice -- 1/2" cubes 1 cup lowfat cheddar cheese -- shredded 1/4 cup chopped parsley -- optional 3 ounces Neufchatel cheese -- optional Preheat the oven to 425 degrees. Butter a 13-by-9-inch baking dish; set aside. In a medium saucepan, bring the broth and milk to a boil over medium heat. Add the rice and cook for 10 minutes. Meanwhile, in a large bowl, combine the corn and peas and break them up to separate. Stir in the flour, oregano and pepper. Add the green onions and ham. Add the cheddar cheese and parsley. Blend; set aside. In a small bowl, beat the softened cream cheese with about -1/3 cup of the hot broth-milk mixture until smooth. Stir the cream cheese into the vegetable mixture. Then stir in the remaining rice with the broth-milk mixture. Place the mixture in the prepared baking dish. Cover tightly with foil. Bake for 35 to 40 minutes or until the rice is tender. Stir several times during baking for even cooking. Makes 6 servings. - From "Thursday Is Potluck" (Time-Life Books, $14.95). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC edited for MasterCook by patH (phannema@wizard.ucr.edu) MC Estimates 398 cals, 8.7 g fat, 19.6% CFF. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Spaghetti Sauce Recipe By :rec.food.recipes (Diane M. Ferrell) Serving Size : 1 Preparation Time :0:00 Categories : Pasta Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp extra virgin olive oil -- * see Note 4 large cloves garlic -- (4 to 5) 1/2 small onion -- minced 2 tbsp dried basil -- crushed 1 tablespoon dried marjoram -- crushed 1 quart tomato sauce 1 cup tomato paste -- small 1 can rose wine -- tomato paste cans -- or red wine 2 cans water -- tomato paste cans 1 pint whole tomatoes -- slightly chopped up -- juice included 3 fresh mushrooms -- sliced,optional (3 to 4) 1/2 eggplant -- diced,optional 2 tablespoons sweet pepper -- optional (2 to 3) -- chopped 1 tablespoon hot peppers -- chopped, optional 3 olives -- seeded and chopped -- Kalamata olives (3 to 4) -- optional * Colleen's Note - substituting veggie stock for sauteing should make this very low fat In a heavy, large sauce pot, heat the olive oil (STOCK) on medium high. Add the chopped onions and saute until just translucent. Add the minced garlic and saute for 2-3 minutes. Add any of the optional veggies at this point and saute for about 5 minutes or until they begin to soften. Add the basil and marjoram. You can also add just a pinch of oregano. It is quite strong so you need barely 1/8 of a tsp. Stir well and continue cooking until the herbs look wet. Add the chopped whole tomatoes. Bring the sauce to a simmer and simmer for about 10 to 15 minutes or until the tomatoes seem thick. Add the tomato paste, the water and the wine. Stir to mix everything up well and continue simmering for about 5-10 minutes. Add the tomato sauce and season with garlic salt and black pepper to taste. Bring to a very low simmer and let cook for about 1 hour or more. This is enough sauce for 4 very large eaters or 6 normal eaters. To make more sauce just increase the amount of tomato sauce by one pint for every 1-3 people. >From: Colleen Strong - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggies In The Hole Recipe By :BBC Vegetarian Magazine: Good Food March 1997 Serving Size : 3 Preparation Time :0:35 Categories : Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 1 small zucchini 1 small parsnip 1 small carrot --BATTER-- 1/4 cup Egg Beaters(r) 99% egg substitute 1/2 cup 1% low-fat milk 1/2 cup flour -- rounded 2 tablespoons pesto sauce -- your choice 1 pinch salt ONION GRAVY MIX -- or 1 teaspoon canola oil 1 sweet onion -- sliced into rings 4 mushrooms -- chopped 1 large garlic clove -- sliced, optional 1 1/2 cups vegetable broth -- low salt 1/2 cup coffee -- mixed with 1 tablespoon cornstarch 1/4 cup red bell pepper -- tiny dice --SIDE DISHES-- 2/3 pound potatoes -- cook, mash with 1/2 teaspoon butter 1/4 cup 1% low-fat milk 6 ounces peas -- or other green vegetable Preheat oven to 425F / 220 C (gas 7). Cut the zucchini, parsnip, carrot into sticks or 1/3" julienne. Spray a four-cup Yorkshire pudding tin and place in the oven for 1 to 2 minutes. Remove from oven and distribute the vegetables in the cups. Return to oven and bake about 10 to 12 mins. Meanwhile, make the batter and beat until very smooth. Pour batter over the roasted vegetables and bake for 15 mins. Onion gravy: Meanwhile, make an onion gravy from a mix or use the ingredients listed. --[Saute the onion in the oil until caramelized or nicely browned. Add mushroom and cook 1 min then add the broth and any other seasoning you would like to deepen the flavor: a little black bean sauce, or soy, or Worcestershire, or dried onion, etc. Add the diced red pepper for color. Then thicken with as much of the coffee-cornstarch mixture as needed.]-- Keep warm. Whip up some potatoes. Cook peas. Serving: Place the pan cake downside up to show off the browned vegetables. Mound potatoes along side. Top both with gravy. Spoon some peas into the remaining wedge of space on the plate and serve at once. One third has about 463 cals, 10.4 g fat, or 19.8% cff (MC3). Tips * If there are too many vegetables to be browned by the tin, dice the leftovers and mix with the gravy. * If the pancakes are thicker than about 3/4", then increase the oven temperature to 450F and cook for the required time. * Or adjust the time, but do not increase oven higher than 450F. >From: PATh - - - - - - - - - - - - - - - - - - - NOTES : Here's another one from the BBC vegan magazine. A bit of trouble but very satisfying result. I bet we could make pancakes with veggie dice on a griddle. Maybe make them ahead and warm them in the oven while the other dishes are made. Great menu for when mashed potatoes call your name. (it tastes good, it's lowfat, and has lots of vegan gravy ;-D ) The goal is to bake a "pancake" about 3-1/2 inches across and 1/2" deep; or adjust the baking time. The recipe recommends a Yorkshire pudding tin. But individual casseroles might be used. We tested the recipe with a six-cup "Texas muffin" tin. The batter was stretched to fill all six cups. We chose a vegetable pesto (sun dried tomato) over the usual herby one (basil). * Exported from MasterCook * Vermicelli And Sweet Hot Beef Recipe By :Cooking Light Recipe Card Serving Size : 5 Preparation Time :0:00 Categories : Meats Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces vermicelli 1 pound extra lean ground beef 1/4 cup raisins 1 1/4 teaspoons black pepper 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground red pepper 1/2 cup water 8 ounces tomato sauce -- no-salt-added 2 teaspoons lemon juice chopped fresh parsley -- optional Cook vermicelli according to package directions, omitting salt and fat. Drain and set aside. Cook ground beef in a large skillet over Medium-High heat until browned, stirring to crumble. Drain and pat dry with paper towels. Wipe dripping from skillet with a paper towel. Return meat to skillet; add raisins and next 7 ingredients, stirring well. Cook over Low heat for 15 minutes, stirring occasionally. Stir in lemon juice. Serve over vermicelli. Sprinkle with chopped parsley, if desired. Yield: 5 servings. Per serving: 358 calories, 11.6 grams fat, 56 mg. cholesterol, 23.8 grams protein, 40 grams carbohydrate, 280 mg. sodium. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vidalia Onion Risotto Recipe By :Cooking Light, Anniversery Book 1997 Serving Size : 5 Preparation Time :0:00 Categories : Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 2 cups chopped vidalia onion (sweet onion) 2 large garlic cloves -- minced 1 1/2 cups arborio rice -- uncooked or other short-grain rice 29 ounces low sodium vegetable broth 1/2 cup feta cheese -- crumbled divided 2/3 cup chopped fresh flat leaf parsley 1/4 cup grated parmesan cheese freshly ground pepper To make 5 1-cup servings: Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth. Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper. [19% CFF] per serving: 321 calories, 6.6 grams fat (2.9 grams saturated, 1.5 grams monounsaturated, 1.1 grams polyunsaturated), 8.5 grams protein, 56.1 grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3.1 milligrams iron, 606 milligrams sodium, 135 milligrams calcium. "Cooking Light magazine just celebrated its 10th anniversary by publishing an issue full of readers' favorite recipes. Here's one of those classics. " -- By Ann Burger, Food Editor, of the Post and Courier (http://www.charleston.net) >From: PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Agua Fresca Recipe By :Quick, Light & Healthy, Sunset Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Lb Watermelon 1/3 cup Lime Juice 3 Tbsp Sugar -- To 5 T 1 1/4 cup Cold Water Ice Cubes Lime Wedge -- For Garnish, Option Cut rind off melon; discard. Cut flesh into about 1" cubes. Puree melon, a portion at a time, in a blender or food processor. Pour through a strainer into a 2 - 3 qt pitcher or bowl to remove seeds. If making ahead, cover and chill up to 1 day. Mix melon puree with lime juice, sugar to taste, and water. Pour into glasses over ice cubes. Garnish with lime wedges. Prep Time: 10 - 15 min NOTE: You can chill the watermelon mixture up to 1 day Makes: About 2 qts, 6 servings I didn't dilute it with the water...it was wonderful!! This is extremely refreshing. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : I didn't dilute it with the water...it was wonderful!! This is extremely refreshing. [Reggie] Try it with pineapple for something a little tarter. It's really great! [Gayle ] Cal 116 Fat 1.2g Carb 27.3g Fib 1.4g Pro 1.8g Sod 7mg CFF 8.4% * Exported from MasterCook * Watermelon Slush, Frozen Recipe By :Cooking With Claudine, Jacques Pepin Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med Watermelon -- Abt 12 Lbs 3/4 Cup Lime Juice -- Or Lemon Juice 3/4 Cup Sugar -- *Note *NOTE: I reduced the amount of sugar as the watermelon I had was sweet....adjust to your liking. Cut watermelon into 2" wedges. Remove and discard the rind, black seeds, and as many of the softer white seeds as possible. Cut the flesh into 1" chunks, and place them in the bowl of a food processor. Process until liquefied. (Some small chunks may remain.) This will yield about 10 cups. Add the lime juice and sugar, and process just until incorporated. Transfer the watermelon mixture to a stainless steel bowl, cover, and freeze until solid, for 8 - 10 hrs. At least 3 - 4 hrs (but as long as 5 hrs) before serving, move the bowl to the refrigerator to soften the mixture. In the last hour before serving, use a fork to break the softened mixture into shavings. Serve in cold glass goblets or bowls. Total Time: About 30 min, plus 12 - 14 hrs freezer and refrigeration time Yield: 8 servings This was very good... nice for a warm summer day/evening. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 239.2 Fat 2.2g Carb 56.8g Fib 2.6g Pro 3.2g Sod 10mg CFF 7.6% * Exported from MasterCook * Wild Mushroom And Pasta Souffle Recipe By :Oliveto Cafe & Restaurant, Paul Bertolli Serving Size : 6 Preparation Time :0:00 Categories : Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups 1% low-fat milk 1/4 Cup all-purpose flour 1/2 Ounce dried porcini mushrooms -- crumbled 5 Tablespoons grated fresh Parmesan cheese 3 Tablespoons salt 9 Ounces egg noodles -- fine 2 Teaspoons olive oil 1 Pound mushrooms -- wild , sliced cooking spray 4 Large egg whites In a saucepan whisk milk in a stream into flour until smooth. Add dried porcini and bring sauce to a boil over moderate heat, stirring and scraping up any flour clinging to bottom of pan. Add salt to taste and cook over moderately low heat, stirring, about 5 minutes. Pour sauce through a sieve into a bowl, pressing hard on mushrooms, and transfer cooked mushrooms to a cutting board. Mince cooked mushrooms fine and return to sauce. Transfer 1/4 c sauce to a small saucepan and reserve. Into remaining sauce whisk 3 tbsp Parmesan cheese and salt and pepper to taste and reserve. In large kettle bring 4 qts water and salt to boil for noodles. Add noodles and boil 40 seconds. Drain noodles in colander and transfer immediately to bowl of cold water. Drain noodles immediately and transfer to a bowl. In non-stick skillet heat oil over moderately high heat until hot but not smoking and stir in fresh mushrooms. Saute mushrooms, stirring, 1 minute and cook covered, over moderately low heat 3 minutes or until wilted and tender. Increase heat to moderately high and saute mushrooms, uncovered, stirring until all of liquid mushrooms give off is evaporated. Stir mushrooms into noodles. Preheat oven to 375 deg F and spray a 9" round baking dish or gratin dish with cooking spray. In a large bowl with an electric mixer beat egg whites with a pinch salt until they just hold stiff peaks. Partially fold whites into sauce in bowl and fold noodle mixture in gently. Transfer mixture to baking dish and sprinkle with remaining 2 tbsp of Parmesan cheese. Bake in middle of oven 25 minutes or until just set in center and slightly puffed. Preheat boiler. Add just enough water to reserved sauce in pan to reach consistency of heavy cream and heat until just heated through. Broil souffle about 4" from heat until crisp and golden, about 30 seconds. Serve souffle with a small amount of sauce spooned around each serving. >From: - - - - - - - - - - - - - - - - - - - NOTES : This is not a souffle in the traditional sense as it only rises slightly. It was a lot of work, and many dirty dishes, but it was very good. Hubby liked it too and he didn't think he would. Recipe said it served 6, but could probably serve 8. The two of us had two helpings and there was still lots left over. * Exported from MasterCook * Wine Basted Red Potatoes Recipe By :First For Women, 12/30/96 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive Oil -- *Note 3 pounds Red Potatoes -- Small Ones, Quarter 5 Cloves Garlic -- Sliced 1 tablespoon Minced Fresh Rosemary -- Or 1 tablespoon Dried Rosemary 1 teaspoon Salt 1 cup White Wine *NOTE: Original recipe used 1 1/2 T olive oil In skillet, cook first five ingredients in hot oil over med heat, stirring 5 min. Add wine, cover and reduce heat to low. Cook 10 - 15 min or until tender. Work Time: 15 min Total Time: 20 min 8 servings These were incredible!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 138.5 Fat 1.8g Carb 23.8g Fib 2.1g Pro 2.8g Sod 276mg CFF 13.4% * Exported from MasterCook * Yogurt Cheese Spreads And Dips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Dips Sauces & Gravies Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** 1. Stir in chopped dried apricots, raisins and pecans. Serve with warm muffins or toast. 2. Stir in orange juice, minced shallots, tarragon and a pinch of grated orange peel. Serve as a sauce for poached fish. 3. Stir in minced fresh spinach, fresh snipped dill, minced fresh parsley and toasted pine nuts. Spread on toasted bagels. 4. Stir in minced garlic, minced fresh parsley and splash of lemon juice. Serve as a dip for raw vegetables or pita chips. >From: Martha Sheppard - - - - - - - - - - - - - - - - - - -