* Exported from MasterCook * Vanilla - Did You Know Recipe By :Nielsen-Massey Vanilla Company Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DID YOU KNOW? A few drops of vanilla in a can of paint will help eliminate unpleasant odors! A vanilla bean under your car seat gives a fresh aroma and helps eliminate musty odors. A teaspoon or so of vanilla in Italian tomato sauces or Mexican chili helps cut the acidity of the tomatoes! The United States consumption of vanilla beans is approximately 1,200 tons per year! In baking, cream the vanilla with the shortening or butter portion of the ingredients. The fat encapsulates the vanilla, preventing it from volatilizing in the baking process. Vanilla beans are hand-pollinated, on family plantations. The entire vanilla cultivation process, from planting to market, can take from five to six years! Vanilla extract is used by veteran fishermen to mask the smell of their hands so the fish won't detect them! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Barley Salad Recipe By :Taste of Home's Light & Tasty (April/May 2001) Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces chicken broth -- (14-1/2 ounces can) 1/2 cup pearl barley -- medium 1 cup mushrooms -- chopped fresh 3/4 cup chopped celery -- chopped 1/2 cup waterchestnuts 1/2 cup chopped green pepper 1/3 cup shredded carrots 1/4 cup chopped green onions 1 garlic clove -- minced 1 1/2 teaspoons dill weed 1/2 teaspoon dried basil 1/2 teaspoon salt 1/3 cup fat-free red wine vinegar salad dressing -- *see Note In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Meanwhile, in a salad bowl, combine mushrooms, celery, water chestnuts, green pepper, carrot, onions, garlic, dill, basil and salt; mix well. Add the barley and salad dressing; stir to coat. Serve warm or cold. Yield: 4 servings. S(Scanned & MC formatted): "hd1940@yahoo.com (June 16, 2001)" Nutritional Analysis: One serving (1 cup) equals 191 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 1,067 mg sodium, 26 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 lean meat. Using the above analysis the old points are 3. new points 4 ** Note: The original recipe called for red wine vinaigrette salad dressing, this isn't available to my knowledge in Canada, so I changed to fat-free red wine vinegar salad dressing. MC Points for my version is: is 2 points whether old or new program. Helen D. - - - - - - - - - - - - - - - - - - - NOTES : GRIST FOR THE MILL. You can add to our serial of good-for-you grain dishes. If you do wonders with wheat, rice, rye, oats, barley, corn, etc., let us know. "I adapted this great-tasting wholesome salad from another recipe," notes Marge Chapko from Eau Claire, Wisconsin. "I serve it to family, friends and even people who don't like barley-and they end up asking for the recipe. I sometimes turn it into a main dish by adding leftover meat." We may share your ideas here or on our Web site (www. lightandtasty.com). Write to "Going with the Grains", Light & Tasty, 5925 Country Lane, Greendale WI 53129 orE-mail to editors@lightandtasty.com. * Exported from MasterCook * Whole-grain Apple Bread French Toast Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- whole grain bread with apples 1/4 cup egg beaters(r) 99% egg substitute -- per slice of bread 2 tablespoons buttermilk -- per slice of bread We're waiting breakfast at I type. I used the net to find a recipe for baked french toast that uses a higher fiber bread. I bought some whole-grain with apple bread at the health food market, cut 1-inch thick. Says it's good for French toast. So.... I added 1/4 cup liquid egg sub per slice plus 2 tbs buttermilk per slice and soaked it for about 35 minutes (couldn't wait!). And what did we do before ziplock leakproof bags? We like those things. Bake on cookie sheet at 350 for .... well, I'm waiting now. Advice says from 30 to 60 minutes. Some range, huh? From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Mushroom Spread With Croutons Recipe By :The Mediterranean Vegan Kitchen, Donna Klein Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-LF Mailing List Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried porcini mushrooms -- or other wild mushroom 1 tablespoon extra-virgin olive oil 8 ounces white button mushrooms -- cleaned, trimmed, and sliced 2 large cloves garlic -- finely chopped Salt and freshly ground black pepper -- to taste 2 tablespoons marsala wine -- port or sherry or Madeira 2 tablespoons finely chopped fresh parsley 16 baguette rounds -- (1/2-inch thick) lightly toasted (16 to 20) Soak the porcini mushrooms in 1 cup hot water for 15 minutes; drain, and reserve the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel-lined strainer. Reserve 1/2 cup and set aside. (Save the remaining strained liquid for soups or stocks, if desired.) Rinse the mushrooms thoroughly; chop coarsely and set aside. In a large nonstick skillet, heat the oil over medium heat. Add the porcini mushrooms, button mushrooms, garlic, salt, and pepper. Cook, stirring often, until the mushrooms have started to give off their liquid, 3 to 5 minutes. Add the marsala and reserved soaking liquid to the skillet; bring to a boil over high heat. Cook, stirring constantly, until the liquids are greatly reduced and syrupy. Remove from the heat and add the parsley, stirring well to combine. Taste and season with additional salt and pepper if needed. Serve warm with baguette rounds. Yield: Makes 4 to 6 servings Difficulty: Easy From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Fruit Smoothie Recipe By :Mary and Sara Corpening Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chopped frozen bananas 1 cup quartered fresh frozen strawberries 1 cup fresh orange juice Pour orange juice into a blender then add bananas and strawberries. Mix for 30 seconds. Source: "Smoothies: 50 Recipes for High-Energy Refreshment" From PatH - - - - - - - - - - - - - - - - - - - NOTES : For the freshest flavor, do not make more than 24 ounces at a time * Exported from MasterCook * Zucchini Fries Recipe By :Cook and Tell, Riverside Press-Enterprise 6/6/01 Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium zucchini 2 teaspoons milk 1 egg 1/2 cup seasoned bread crumbs Cut zucchini in half crosswise, then cut each half lengthwise. Beat together milk and egg in a small bowl. Place crumbs on a sheet of waxed paper. Dip each zucchini strip in egg mixture, then in crumbs, turning to coat evenly. Place strips on baking sheet which has been sprayed with nonstick cooking spray. Bake in 400-degree oven for 8 minutes; turn and bake 7 minutes more or until golden brown. Serve immediately. From PatH - - - - - - - - - - - - - - - - - - - NOTES : Grace Ruth Dalby of Canyon Lake has collected zucchini recipes over the years. She shared these from her collection. Serves 4