* Exported from MasterCook * Paradise Shake Recipe By :Stealth Health - Evelyn Tribole Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces papaya -- peel, seed, chunk 1/4 cup fresh lime juice 1/4 cup orange juice 1/3 cup nonfat milk 1 teaspoon coconut extract 1 1/2 cups frozen vanilla yogurt Add the papaya to a blender and puree until smooth. Add the lime juice, orange juice, milk, and coconut extract and blend. Add the frozen yogurt and blend until the desired consistency. Makes 2 servings (about 1 cup each) Calories 260 Fat (grams) 0 % Fat calories 0 Protein (grams) 7 Carbohydrates (grams) 59 Cholesterol (milligrams) 1 Fiber (grams) 3 [12% daily value] Vitamin A (RE) 337 [34% daily value] Vitamin C (milligrams) 119 [198% daily value] From KSBAUM@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta And Beans On Greens Recipe By :Living Healthy magazine of Blue Cross, Blue Shield, p. 16 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces any shell-shaped pasta 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 clove garlic -- crushed 1 teaspoon oregano pepper -- to taste 6 cups mixed salad greens -- -lettuce/spinach etc 1/2 cup canned kidney beans -- drained/rinsed 1/2 cup canned white beans -- drained/rinsed 1/2 cup canned pinto beans -- drained/rinsed* 4 plum tomatoes -- chopped 1 stalk celery -- chopped 1/4 cup sliced black olives 5 ounces frozen chopped spinach -- thawed/squeezed dry 1/4 cup Parmesan cheese -- (fresh-grated) Cook pasta according to package directions. Mix oil, vinegar, garlic, oregano and pepper for dressing. Toss greens with 1 tablespoon of dressing; arrange 1 cup greens on each plate. Combine remaining ingredients with dressing. When pasta is cooked al dente, drain and toss with bean mixture. Serve warm or chilled atop greens. Serves 6. (1 cup salad + 1 cup greens per serving.) Per serving: 235 calories, 10 g fat MC formatting by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta And Black Bean Salad Recipe By :PatHanneman Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked angel hair pasta -- broken in half diced peppers diced red onions diced scallions corn black beans toasted sesame seeds fresh garlic fresh orange juice oyster sauce sesame oil cayenne pepper One of our favorite salads doesn't have a recipe. It's angel hair pasta (broken in half then cooked) and small dice of colorful veggies (peppers and red onion and scallions).. corn, black beans, what ever is fresh. toasted sesame seeds and fresh garlic. Fresh oj and a bottled vegetarian mushroom oyster-flavored sauce, and a drop or two of sesame oil, pinch of cayenne pepper. add spices and herbs to taste. toss all together. cover. refrigerator 24 hours. It's a popular party thing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach And Blueberry Cobbler Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Reduced fat Bisquick(r) 1/2 Cup Regular Oats 1/4 Cup Packed Brown Sugar 1/2 Teaspoon Ground Cinnamon 1/4 Cup Reduced-Calorie Margarine -- Chilled And Chopped 4 Cups Frozen Peach Slices 2 Cups Frozen Blueberries 1/4 Cup Granulated Sugar Vanilla Low-Fat Frozen Yogurt Preheat oven to 350F. Combine first 4 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside. Combine peaches and blueberries in a 2-quart casserole, and sprinkle granulated sugar evenly over fruit. Crumble oat mixture evenly over fruit. Bake at 350? for 45 minutes or until cobbler is bubbly. top cobbler with frozen yogurt, if desired. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Lemonade Recipe By :Jump Up and Kiss Me, Jennifer Thompson (pg 279) Serving Size : 4 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 peaches -- peeled and chopped 1 cup granulated sugar 4 cups water 3/4 cup freshly squeezed lemon juice mint sprigs -- for garnish peach slices -- for garnish Bring the peaches, sugar, and water to a boil, and then simmer until the sugar is dissolved, about 10 minutes. Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible. Stir in the lemon juice, and serve in tall glasses over ice. Garnish with mint or peach slices. >From: Ellen C - - - - - - - - - - - - - - - - - - - NOTES : "Show off the pink liquid with dark red flecks with a beautiful cut-glass pitcher and glassware." * Exported from MasterCook * Peach Waldorf Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------- ------------ -------------------------------- 4 Peaches -- pitted & chopped 1 stalk Celery -- sliced 1/4 cup Walnuts -- chopped * 1/2 cup Nonfat Mayonnaise 2 teaspoons Lemon Juice Salt -- to taste 1 head Boston Lettuce 1/2 cup Miniature Marshmallows -- optional * Original was 3/4 cup walnuts. You may use more, but the %CFF will rise rapidly. In med bowl combine chopped peaches, sliced celery, walnuts, nonfat mayonnaise, lemon juice and salt to taste; toss until well combined. Cover and chill 1 hr. Separate lettuce leaves; rinse in cold water and dry on paper towels or in salad spinner. To serve, on each of four plates arrange lettuce leaves; top with 1/4 peach mixture. Garnish with miniature marshmallows, if desired. Typed for you by Reggie Dwork >From: "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppered Salmon Fillet With Minted Tomato Salsa Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups Chopped Tomato 1/4 Cup Red Onion -- Finely Chopped 2 Tablespoons Chopped Fresh Mint 1 Tablespoon Chopped Fresh Basil 1 Tablespoon Chopped Jalapeno Pepper 1 Tablespoon Lemon Juice 4 Salmon Fillets -- 1 1/2 Inches Thick Vegetable Cooking Spray 2 Tablespoons Coarsely Ground Pepper Fresh Mint -- Optional Combine first 6 ingredients in a bowl. Preheat broiler. Place salmon on a broiler pan coated with cooking spray; spread each fillet with 1/2 teaspoon of mustard. Sprinkle with pepper. Broil 10 minutes or until desired degree of doneness. Let stand 2 minutes. Serve with tomato salsa. Garnish with fresh mint, if desired. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppers And Penne With Mint And Lemon Dressing Recipe By :Hanneman Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups penne pasta -- OR 5 cups cooked pasta 1 yellow bell pepper -- 1/2-inch diamonds 1 green bell pepper -- 1/2-inch diamonds 14 ounces cooked artichoke hearts, without salt -- quartered 6 ounces cucumber -- thin crescent slices 1 cup finely shredded Napa Cabbage -- or to taste mint leaves -- reserve some for garnish salt and freshly ground pepper 12 teaspoons crumbled feta or shredded parmesan ~Dressing~: 3 tablespoons white wine vinegar 3 tablespoons ginger ale 2 tablespoons honey 1 tablespoon fresh lemon juice 1/4 teaspoon lemon zest 1/3 cup mint leaves 1 teaspoon honey dijon mustard 1/4 teaspoon Worcestershire sauce -- or to taste 1/4 teaspoon celery salt -- or less ~Additions~ 6 drops peanut oil 1 tablespoon minced red onion 1 clove garlic -- minced Cook pasta until tender; drain and rinse under cold water. Drain well. Place in a large mixing bowl. Add remaining ingredients. Meanwhile, make the dressing in a blender. Add drops of peanut oil for texture and aroma. Stir onion and garlic into the dressing. Add half or all of the dressing to the salad. Toss well. Refrigerate. Toss to serve: Garnish with freshly cracked pepper and mint leaves. Description: "This attractive and light salad packs and travels well." Cuisine: "Pasta" Yield: "6 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Chill the salad well and it sits well on a buffet. The napa cabbage and cheese may be omitted. Substitute ground coriander for the celery seed salt. Tip: Refrigerate for 4 to 6 hours for best flavor. I've made this for pot-luck. The dressing is a little thin - still when served with things like sweet and sour meatballs, it's refreshing. Have salt and pepper nearby. Offer cheese separately. * Exported from MasterCook * Persimmon Raspberry Yogurt Parfaits Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Persimmons 1 Tablespoon Brown Sugar 2 Cups Vanilla Low-Fat Yogurt 1 Cup Fresh Raspberries 1 Cup Granola, Low-Fat Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife. Cut each wedge into 4 wedges; set aside. Combine brown sugar and yogurt in a small bowl; stir until well-blended. Spoon 1/4 cup of the yogurt mixture into each of 4 (8-ounce) dessert glasses; top with 4 persimmon wedges. 2 tablespoons raspberries, and 2 tablespoons granola. Repeat the layers, ending with granola. Serve immediately. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Lemon Water Recipe By :Jump Up and Kiss Me, Jennifer Thompson (pg 276) Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh pineapple -- chopped 2 lemons -- juiced 2 cups water 2 teaspoons granulated sugar -- or more to taste * fresh mint -- for garnish * I'd use Stevia liquid extract. Puree the fruit, juice, and water in a blender or food processor. Strain and pour into glasses with cracked ice. Stir in the sugar to taste, and garnish with fresh mint. >From: Ellen C - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Ginger Chicken Salad Recipe By :TNT Recipes Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fruit Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Oz Long-Grain Rice -- Note 1 2 cups Skinless Boneless Chicken Breast Cubes -- Cooked 1/2 cups Sliced Green Onions 4 Plums -- Sliced 2 Tbsp Vegetable Oil 2 Tbsp Lemon Juice 1 Tbsp Soy Sauce 1/2 Tsp Ground Ginger Note 1: 4-to 6-ounce package long grain and wild rice mix Prepare rice mix as directed; cool to room temperature. Combine rice, chicken, green onions and sliced plums in large mixing bowl. To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly. Chill until served. Makes 6 servings. Calories.....226.....Fat.....7 g.....Fiber......2 g. >From: "Dancer^" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork And Pasta Tetrazzini Recipe By :Prevention's Freezer Cookbook - From the Freezer Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces spaghetti 8 ounces frozen pork shoulder trimmed of fat -- cut in 1" strips 1/2 cup sweet red peppers -- frozen chopped 1 cup pearl onions -- frozen 1 cup sliced mushrooms 1 cup whole kernel corn -- frozen 1 cup sliced green beans -- frozen 2 cloves garlic -- minced 1/4 cup all-purpose flour 1/2 teaspoon dried thyme 1 1/2 cups skim milk 3/4 cup shredded nonfat (or lowfat) sharp Cheddar cheese 1/4 cup grated Parmesan cheese 1 teaspoon paprika Cook the spaghetti in a large pot of boiling water according to the package directions. Drain well and transfer to a large bowl. Preheat the oven to 350'F. Coat a 13" x 9" baking dish with no-stick spray. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the pork, peppers, and onions. Cook, stirring, for 5 minutes, or until the pork is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip. Add the mushrooms, corn, beans, and garlic. Cook, stirring, for 5 minutes, or until the vegetables soften. Add the flour and thyme. Cook, stirring, for 2 minutes. Gradually add the milk, stirring constantly. Cook for 2 minutes, or until the sauce thickens. Pour into the bowl with the spaghetti. Add the Cheddar and Parmesan. Toss well to coat the spaghetti with the sauce. Spoon into the prepared baking dish. Sprinkle with the paprika. Bake for 20 minutes, or until bubbly. From SuzyWert@aol.com - - - - - - - - - - - - - - - - - - - NOTES : A creamy sauce and a bounty of vegetables make this casserole comforting and colorful. It's an ideal Sunday supper and a snap to make. For convenience, you may want to cut the pork shoulder into cubes and freeze in 8-ounce portions. This will thaw in just minutes in the microwave. * Exported from MasterCook * Potato Leek Soup #2 Recipe By :Joanna White Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large russet potatoes 6 large leeks 2 cups skim milk 2 tablespoons fresh dill weed 1 cup nonfat yogurt cheese salt and pepper -- to taste salted cold water -- to cover Peel and dice potatoes and place in a large pot. Cut leeks in half lengthwise and wash all grit from between leaves. Cut into small 1/2-inch pieces, place in pot with potatoes and cover with salted water. Bring water to a boil. Reduce heat and cook for about 30 minutes or until potatoes are tender. Add milk, dill, salt, and pepper and cook for 10 minutes. Add yogurt cheese and cook over low heat until heated through. Taste and adjust seasonings; serve immediately. Serves 8-10. Per serving: 375 calories, 12g protein, 82g carbo, 1g fat, NA sodium, 2% calories from fat. Source: "Recipes for Yogurt Cheese" Copyright: "1996 Bristol Publishing Enterprises" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This creamy soup makes a great vegetarian meal. For fun, hollow out small round loaves of bread and use them as soup bowls. -JW * Exported from MasterCook * Potato Salad, Picnic Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups. plain lowfat yogurt 1/2 cups. low-fat mayonnaise-type salad dressing 1 Tbsp. vinegar 1 tsp. salt 1 tsp. chopped fresh parsley 2 tsp. prepared mustard 1 garlic clove -- minced 1/8 tsp. fresh ground black pepper 6 cups. potatoes -- peeled, cooked and diced 1 cups. celery -- coarsely chopped 1/2 cups. radishes -- sliced 1/4 cups. green onions -- including tops, sliced Combine yogurt, salad dressing, vinegar, salt, parsley, mustard, garlic, and pepper in large mixing bowl. Add vegetables; mix well. Refrigerate until serving time. VARIATION: Cauliflower Salad -- omit radishes and potatoes and substitute 6 c. diced, cooked cauliflower (app. 1 large head). Serves 16. 87 calories per serving. 2 g fat. 17% CFF fat. Recipe from Christy Harden Smith, AOL, Lowfat Chat MC formatting by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potatoes Romanoff #2 Recipe By :Elizabeth Powell with LF adaptations Serving Size : 6 Preparation Time :1:30 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes -- quartered 3 tsps butter 1 cups lowfat sour cream 4 whole green onions -- sliced 1 1/4 cups shredded lowfat cheddar cheese -- shredded 1 tsp salt 1 dash black pepper paprika -- to taste Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 3 WW points * Exported from MasterCook * Pressure Cooker Tips On Electric Burners Recipe By :Kuhn Rikon Duromatic Pressure Cookers-Quick Cuisine Ckbk Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Pressure Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Electric burners are notoriously slow to respond to temperature control changes, so we have a few tips for making the cooking process smoother. Both of these methods work on ceramic & electric cooktops equally well. METHOD 1 when the pressure cooker has reached the desired pressure, remove it from the heat and let the burner cool down for a few minutes. Unless the pot is removed from the heat it will continue to insulate the burner & inhibit its ability to cool on its own. The pot should have no problem maintaining pressure even while off the heat. When the heat has come down, place the cooker back on the low heat to complete the cooking process. METHOD 2 If you have two burners available, turn the second burner on low at the time you begin cooking. Simply move the cooker over onto the second burner once desired pressure has been reached to complete the cooking process. I thought this might help novice pressure cooker users like me with an electric stovetop. From Nonic@webtv.net (Lorraine Carvalho) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Provencale Artichokes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Provencal artichokes hot oil salt and pepper 1 Pint freshly shelled peas 1 Head julienned lettuce Artichauts a la Provencale Select some very small Provencal artichokes; trim them, and put them in a an earthenware saucepan containing some very hot oil. Season with salt and pepper; cover the saucepan, and leave to cook for about ten minutes. Then add, for each twelve artichokes, one pint of very tender, freshly-shelled peas, and a coarse julienne of one lettuce. Cover once more, and cook gently without moistening. The moisture of the peas and the lettuce suffices for the moistening, provided the saucepan be will covered and the fire be not too hot - both of which conditions are necessary to prevent evaporation on too large a scale From HVL - sympatico - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune The Fat Recipe By :California Prune Board site (http://www.prunes.org Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Discover how to cut the fat from brownies, cakes, cookies, muffins and more! Now you can enjoy luscious, home-baked brownies, cakes and cookies guilt-free! Here's a collection of classic recipes for baked goods that are low in fat, yet are rich, moist and flavorful. The fat has been pruned out of each recipe by utilizing a unique, natural fat substitute: sweet California prunes. Use prune puree, also known as dried plum puree, as a substitute for some of the butter or oil in baked goods. As a general guideline when baking from scratch or a packaged mix, use only half the butter or oil called for in the recipe. Replace the amount of butter eliminated with one-half measure of prune puree. If a recipe calls for 1 cup of butter, use 1/2 cup butter and replace the second 1/2 with 1/4 cup prune puree. Versatile and easy-to-use, you'll have to try the prune puree in carrot cake and chocolate chip cookies to believe it! Try all of the recipes in this booklet, then experiment with your own favorites. So go ahead, with prune puree you can have your cake AND eat it, too! California Prune Board site (http://www.prunes.org). From "Pallotta,Nancy" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bran Muffins #2 Recipe By :The Essential Vegetarian, by Diana Shaw, page 73 Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin -- or sweet potato puree 1 cup wheat bran 3 large egg whites 3/4 cup nonfat buttermilk -- or plain nonfat yogurt 1/3 cup molasses 1/3 cup granulated sugar -- or brown sugar 1 1/4 cups whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 cup raisins Makes 6 Total time: 40 minutes. Time to prepare: 10 minutes. Cooking time: 30 minutes. Do ahead: you can mix the batter the night before, then refrigerate. Stir lightly before pouring into the tin. Refrigeration/freezing: refrigerate up to 1 week. Freeze up to 6 months. Pumpkin enriches these muffins in two ways, with its familiar sweet flavor and a bit of beta-carotene. You can replicate the taste and multiply the vitamins by using sweet potato instead. Heat the oven to 500 F. In a large mixing bowl, combine the pumpkin or sweet potato puree, wheat bran, egg whites, buttermilk or yogurt, molasses, and sugar. Stir with a whisk until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ginger. Stir the wet ingredients into the dry, mixing just enough to moisten, about 30 seconds. Fold in the raisins. Fill the cups of a 6-cup nonstick muffin tin two-thirds full Place the tin in the oven. Lower the temperature to 400 F. Bake until the tops are golden brown and springy to the touch and a knife or toothpick inserted in the center of a muffin tests clean, about 30 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze. Per serving (1 muffin), calories 229, protein 64g, carbohydrate 56g, fat 0g, cholesterol 0.551 mg, sodium 292 mg . 5% calories from fat. Outstanding source of vitamin a. Very good source of calcium and iron. Good source of vitamins B2, B3. Converted by MC_Buster. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Fatfree muffins! For "lovely peaks" Shaw recommends preheating the oven to 500 and then lowering the temperature when you put the muffins in the oven. I would be tempted to use Egg Beaters instead of the eggs, except for Sarah Phillips recommendation in a previous post that eggs are better. I just don't buy eggs and find Egg Beaters, which I do keep in the house, to be very convenient. * Exported from MasterCook * Pumpkin Muffins, Sin-free Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup canned pumpkin puree 1/3 cup orange marmalade 2/3 cup brown sugar -- packed 2 extra large egg whites -- or egg substitute 1 pinch salt 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 tablespoon vanilla extract 1/2 cup lowfat buttermilk 1 cup quick cooking oatmeal 1 1/3 cups cake flour Extra brown sugar and all-bran cereal for (optional) -- a topping 1. Preheat the oven to 350 degrees and oil a muffin tin. 2. Combine the first 9 ingredients in a food processor fitted with the metal blade. 3. Add the oatmeal and flour and process in until just combined. 4. Fill the muffin tin cups with the batter and top with the brown sugar and bran cereal (optional). Bake for 30 minutes or until a tester inserted into a muffin comes out almost clean. Yield: About 24 muffins * fast: Can prepare up to 3 days in advance and refrigerate, or freeze for up to 3 months. * fabulous: With banana instead of pumpkin. >From: KSBAUM@aol.com - - - - - - - - - - - - - - - - - - - NOTES : These are so delicious, it is hard to believe that they are low-fat. * Exported from MasterCook * Pumpkin Yogurt Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat vanilla yogurt -- (I use Dannon Light) 1/2 cup canned pumpkin puree cinnamon -- to taste nutmeg -- to taste pumpkin pie spice -- to taste Mix and serve. 2 points. Loaded with vitamin A and fiber! From jl.gleason@mapp.org - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chickpea Curry Recipe By :Lorna Sass, Complete Vegetarian Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Legumes Pressure Cooker Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups dried chickpeas -- picked over and rinsed 1 Tablespoon oil 1 Tablespoon cumin seed 1 Tablespoon black mustard seeds -- (optional) 1/2 Teaspoon fenugreek or fennel seeds 1 Teaspoon ground coriander 3/4 Teaspoon ground turmeric 3/4 Teaspoon ground cinnamon 1 bay leaf 1/8 Teaspoon ground red pepper or crushed -- (1/8 to 1/4) red pepper 1 Large onion -- coarsely chopped 1 Tablespoon fresh ginger root -- grated -- or 3/4 tsp ground ginger 2 Cups water -- (2 to 3) -- or vegetable broth -- unsalted or lightly salted 3 Cups loosely packed chopped fresh spinach -- Swiss chard -- beet greens, watercress, or arugula, or one 1 Package frozen chopped spinach -- (10 ounce) thawed and excess moisture squeezed out 2 Large plum tomatoes -- coarsely chopped -- or 1 large beefsteak tomato Sea salt or tamari soy sauce 1. To "speed-soak" chickpeas: In 6-quart pressure cooker, combine 4 cups water and the beans. (If using a jiggle-top cooker, add 1 1/2 tablespoons oil.) Lock lid into place and heat to high pressure over high heat. Reduce heat just enough to maintain high pressure and cook 3 minutes. Let pressure drop naturally for 10 to 15 minutes (see " Releasing Pressure"). Or "slow-soak" chickpeas: Eight to 12 hours before cooking, in large bowl, combine chickpeas and enough water to cover by 1 inch. Cover bowl and set chickpeas aside to soak. 2. Drain soaked chickpeas, rinse, and set aside. In 4- or 6-quart pressure cooker, heat oil over medium heat. Add cumin, mustard, and fenugreek seeds and toast, stirring constantly, until they begin to pop and emit a fragrant aroma, about 20 to 30 seconds. (Spices can burn easily, so pay close attention, if they begin to darken as soon as they are added, turn off heat, and toast in residual heat, stirring constantly.) 3. Stir in coriander, turmeric, cinnamon, bay leaf, and red pepper. Add onion and ginger. Cook, stirring, until onion begins to soften, about 1 to 2 minutes. Stir in chickpeas and just enough of the water to cover. 4. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 10 minutes. Let pressure drop naturally for 10 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. 5. If chickpeas are not tender, lock lid back into place and return to high pressure a few more minutes. Reduce pressure using quick-release method. 6. To thicken curry, with slotted spoon, remove about 1 cup of chickpeas to bowl and mash well with fork or puree in food processor. Stir back into cooker. Remove bay leaf. 7. Stir spinach, tomatoes, and salt to taste into curry. Simmer until spinach is cooked, about 2 to 3 minutes. http://dynamic.homearts.com/cgi-bin/food From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : The chickpeas in this thick sauce are quick to absorb the flavors of the homemade curry blend. Serve them over brown basmati rice and add a salad or a steamed vegetable for a complete meal. * Exported from MasterCook * Raspberry Angel Torte Recipe By :Cooking Light Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Raspberries 2 Tablespoons Sugar 2 Tablespoons Raspberry Jam -- Melted 10 1/2 Ounces Angel Food Cake 6 Tablespoons Amaretto -- Divided 3/4 Cup Vanilla Low-Fat Yogurt 1/2 Cup Blueberries 8 Teaspoons Sliced Almonds -- Toasted Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped. Set aside. Line an 8 inch loaf pan with plastic wrap, allowing plastic wrap to extend over edge of pan. Cut cake horizontally into 6 slices (slices will be very thin). Place 1 cake slice in bottom of pan. Brush cake slice with 1 tablespoon amaretto. Spread 3 tablespoons raspberry mixture over cake slice; top with another cake slice. Repeat layers, ending with cake slice (do not put amaretto or raspberry mixture on top cake layer). Cover and chill 2 hours. Place a serving plate upside down on top of pan; invert cake onto plate. Remove plastic wrap. Combine yogurt and remaining 1 tablespoon amaretto in a small bowl; stir well. Cut torte crosswise into 8 slices. Dollop 1 1/2 tablespoons yogurt mixture onto each slice. Sprinkle each with 1 tablespoons blueberries and 1 teaspoon almonds. From Sherilyn - - - - - - - - - - - - - - - - - - - NOTES : The raspberry angle torte looks perfect for the 4th. When cut right it looks like a flag, just put the dollop of yogurt and blueberries in the upper left corner. Wish we could send pictures along with the recipes sometimes. Happy 4th of July! * Exported from MasterCook * Raspberry Champagne Sorbet Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water -- Divided 3/4 Cup Sugar 2 Cups Fresh Raspberries 2 Cups Champagne -- Divided Combine 3/4 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar melts. Remove from heat and cool completely. Combine raspberries and 1/4 cup water in a food processor; process until smooth. Strain and discard seeds. Combine sugar-water mixture, raspberry puree, and champagne. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's directions. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Topped Cake Recipe By :Ellen Pickett Serving Size : 8 Preparation Time :1:15 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour -- see note 1 3/4 cup granulated sugar 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/2 cup plain lowfat yogurt -- see note 2 1/4 cup butter -- melted 1/2 teaspoon vanilla extract 1 package raspberries, frozen 1. Preheat oven to 350F 2. Thaw frozen raspberries (sorry, I can't remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free). The last few times I used fresh raspberries and just used enough to cover the top of the cake - about 1 cup (1/2 pint). 3. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt. 4. In another bowl, beat eggs, yogurt, melted butter, and vanilla extract until smooth. 5. Stir into dry ingredients to make smooth, thick batter. 6. Combine thawed raspberries with 2 tablespoons granulated sugar. 7. Spoon batter into greased 9-inch springform pan or other round cake pan. Spread raspberry mixture on top. 8. Bake in preheated 350F oven 45 to 50 minutes or until done. Adapted and Formatted in MasterCook 4 by Ellen Pickett - - - - - - - - - - - - - - - - - - - NOTES : [This is an adaptation of a recipe for peach almond cake, changed so it could be served to a friend with allergies to tree nuts and fruits. It tasted better than the peach almond version]. 1.The original recipe listed all-purpose flour, but I use whole wheat flour. 2. The recipe calls for plain yogurt. I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredient as plain lowfat yogurt to determine the nutritional content. I may have posted this recipe to elf some time ago, but I'm not sure, so I'm posting it for the theme week. It's my adaptation of a published recipe. I've changed so many of the ingredients that I suppose that I am the recipe creator now. I started with a recipe for peach-almond cake by Johanna Burkhard, from The Comfort Food Cookbook, Robert Rose, that was printed in the Toronto Star newspaper a few years ago. The changes were necessary, since one of the guests was allergic to peaches and tree nuts (as opposed to peanuts). * Exported from MasterCook * Red Bean And Mushroom Burgers Recipe By :Barbecue Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon olive oil 1 Small onion -- finely chopped 1 garlic clove -- crushed 1 Teaspoon ground cumin 1 Teaspoon ground coriander 1/2 Teaspoon ground turmeric 1 Cup mushrooms -- finely chopped 14 Ounces canned red kidney beans 2 Tablespoons chopped fresh cilantro whole-wheat flour (optional) olive oil -- for brushing salt and ground black pepper Accompaniments: 4 pita bread -- warmed lettuce leaves 12 cherry tomatoes 1) Heat the oil in a wide, shallow pan. Fry the onion and garlic over medium heat for about 5 minutes, until softened. Add the spices and cook for 1 more minute, stirring constantly. 2) Add the mushrooms. Raise the heat and cook for about 7 minutes, stirring frequently, until they are tender and dry. Remove the pan from the heat. 3) Drain the beans, transfer them to a bowl and mash with a fork. Add to the mushroom mixture, with the fresh cilantro, mixing thoroughly. Season with plenty of salt and pepper. 4) With floured hands, form the mixture into four flat burgers. If the mixture is too sticky to handle, mix in a little whole-wheat flour. Brush the burgers lightly with oil and cook on a hot barbecue for 8-10 minutes, turning once, until golden brown. Season to taste. These burgers are not as firm as meat burgers, so handle them gently on the barbecue. Serve with warmed pita bread, lettuce and cherry tomatoes. A spoonful of plain yogurt makes a welcome addition. Serves 4. Makes 4 patties. TIP: If pattie mixture is too soft, refrigerate or freeze 15 to 60 minutes or until firm. Cuisine: "Vegetarian" Source: "Perfect Barbecue Book: Creative Recipes for Outdoor Cooking" Copyright: "Edited collection from Hermes House. 1998" Yield: "4 patties" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Salad Recipe By :The Compassionate Cook Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cooked rice 2 cups Corn -- - canned or frozen 2 cups Green bell peppers -- diced 1 1/2 cups Kidney Beans, Cooked 1 Sm Onion -- chopped 6 Tbsp Distilled white vinegar 2 Tbsp Vegetable oil 2 Tsp Soy Sauce, Low Sodium -- Or Tamari Soy Sauce 2 Tsp Prepared mustard 1 Tsp Prepared horseradish Mix the rice, corn, peppers, kidney beans, and onion in a bowl. Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other ingredients. Toss well. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Summer Salad Recipe By :McDougall Plan Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Brown rice, long-grain -- cook 1/2 cups Cider vinegar -- or wine vinegar 1/4 Tsp Dry mustard 1 Tsp Tarragon 6 Green onions -- chopped fine 2 Celery -- chopped 1 Lg Green bell pepper -- chopped 1 Lg Tomato 1 cups Green peas, frozen -- cooked 5 Tbsp Pimiento -- diced 1/4 cups Fresh parsley 1 Cucumber -- optional Mix vinegar, mustard, and tarragon. Pour over the cooked rice. Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients. When rice is cool, add remaining ingredients. Toss gently. Cover and refrigerate at least 2 hours before serving. HELPFUL HINTS: For a variation, substitute basil or dill weed for the tarragon. Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer's evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress. >From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Risotto With Sun-dried Tomatoes, Pressure Cooker Recipe By :Lorna Sass, Cooking Under Pressure Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pressure Cooker Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp sweet butter -- or oil 1 tbsp oil from sun-dried tomatoes 1/2 cup onion -- finely chopped 1 1/2 cups Arborio rice 3 1/2 cups vegetable stock -- (3 1/2 to 4) -- or bouillon 1/3 cup sun-dried tomatoes -- drained, chopped 5 ounces smoked mozzarella -- (1 cup) grated salt to taste Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minutes. Stir in the rice, making sure to coat in thoroughly with the fat. Stir in 3 1/2 cups stock. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with quick release method. Remove the lid carefully and taste the rice. If it isn't sufficiently cooked add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is the desired consistency, another minute or two. When the rice is ready stir in the tomatoes and mozzarella and add salt if desired. Serve immediately. - - - - - - - - - - - - - - - - - - - NOTES : yummy good Sheri McRae sherae@zeta.org.au Do you think we want to go this route now? Let it hang out, so to speak? - President Richard Nixon * Exported from MasterCook * Roasted Parsnips, Onions And Garlic Recipe By :adapted from Healthy Quick Cook by Martha Stewart (1997) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound parsnips -- peeled & julienned or more, if desired 1/2 pound sliced onion -- peeled 4 whole garlic bulbs -- or to taste 1 tablespoon dried rosemary -- or to taste 2 tablespoons extra-virgin olive oil salt -- to taste freshly ground black pepper -- to taste 1. Heat the oven to 425F. 2. Trim top ends of garlic bulbs but do not separate cloves. 3. In a roasting pan, combine the parsnips, onions, and garlic bulbs. Crush dried rosemary in your hands and sprinkle over vegetables. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. 4. Roast for 45 to 55 minutes, shaking the pan every 15 minutes, until the all the parsnip sticks are tender. Before serving, cut garlic bulbs in half. Serves 4 or more, depending on variations in vegetable quantities. >From: "Ellen Pickett" - - - - - - - - - - - - - - - - - - - NOTES : adapted by Ellen Pickett from a recipe entitled "Roasted Parsnips and Onions" posted to Eat-lf by Pat Hanneman November 19, 1997 I started searching for a recipe for roasted parsnips in March, after tasting some at a friend's house. I found one in my not-yet-tried recipes from last fall but didn't have exactly the right ingredients on hand, so I adapted it to suit my own pantry. Figuring that I might as well roast some garlic for a different recipe as long as I was heating the oven for nearly an hour, I threw a few into the roasting pan as well. My husband served the garlic bulbs along with the parsnips and onions, doing away with my plan to cook something else with the garlic but perhaps improving on the taste of the vegetable mixture. At any rate, the garlic is now a required part of the recipe :) * Exported from MasterCook * Roasted Pepper Yogurt Soup Recipe By :Home Arts Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red bell peppers 1 pound yellow bell peppers 1 tablespoon olive oil 2 1/4 cups plain low-fat yogurt -- divided use 1 cup water 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1. Heat oven to 375 degrees F. Brush peppers with olive oil; place on rimmed baking sheet and roast, turning several times, 25 to 30 minutes or until skins wrinkle and blacken in spots. With tongs, place peppers into brown-paper bag; close bag and set aside 20 minutes. Then peel, halve, and seed roasted peppers. 2. In blender or food processor fitted with chopping blade, puree peppers until smooth. Add 2 cups yogurt, the water, vinegar, and salt; process until well combined. 3. In small bowl, stir remaining 1/4 cup yogurt until smooth. Divide soup among 6 serving bowls. Garnish center of each bowl of soup with 2 teaspoons yogurt. Nutrition information per serving 5g fat: 4g fiber Description: "Silky smooth spring soup" Source: "Country Living, "Cooking with Yogurt"" Copyright: "Hearst 1998" Yield: "6 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Roasting enhances the sweetness of the red and yellow peppers that combine with the yogurt in this silky smooth spring soup. * Exported from MasterCook * Rosemary Chicken With Two Corn Polenta Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grains & Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Yellow Cornmeal 1/2 Teaspoon Salt -- Divided 2 Cups Water 1/2 Cup Fresh Corn Kernels 4 Skinned And Boned Chicken Breast Halves 1 Tablespoon Chopped Fresh Rosemary 1/8 Teaspoon Pepper 4 Teaspoons Extra-Virgin Olive Oil -- Divided Rosemary Sprigs Place cornmeal and 1/4 teaspoon saucepan. Gradually add water, stirring constantly with whisk. Bring to a boil. Reduce heat to medium; cook 10 minutes, stirring frequently. Stir in corn kernels. Set aside; keep warm. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with 1/4 teaspoon salt, chopped rosemary, and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium high heat. Add chicken, and saute 3 minutes on each side or until done. Arrange a chicken breast half and 1/2 cup polenta on each of 4 plates; drizzle 1/2 teaspoon oil over each serving of polenta. Garnish with rosemary sprigs, if desired. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Parmesan Muffins Recipe By :Light Muffins, Bea Ojakangas Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sifted cake flour 1 Tbsp. Sugar 2 tsp. Baking Powder 3/4 tsp. baking soda 1/2 tsp. salt 2 tsp. fresh or dried rosemary leaves 3 Tbsp. extra virgin olive oil 1 1/2 cups nonfat plain yogurt -- stirred 1/2 cup freshly grated Parmesan cheese Preheat oven to 400 degrees. Pam a 12 cup muffin tin. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl, stir in the rosemary, add the olive oil and stir until blended. Gently stir in yogurt and 1/4 cup of the cheese, mixing just until moistened, about 20 strokes. Spoon the batter into 12 muffin cups, evenly, and sprinkle with remaining cheese. Bake for 12 to 15 minutes or until wooden toothpick comes out clean. Remove from tin and serve immediately. Makes 12 muffins, 154 calories (28% from fat), 4.7 g. fat, 1 g. fibre. From "Jo in Minnesota" - - - - - - - - - - - - - - - - - - - NOTES : These are two favorite recipes from Light Muffins-Over 60 Recipes for Sweet and Savory Low Fat Muffins & Spreads, Bea Ojakangas. I hope you enjoy these muffins, Bea Ojakangas is one of Minnesota's FAVORITE cooks and this book is available at Amazon. Full of reduced fat muffins and spreads! * Exported from MasterCook * Rotini Vegetable Salad With Pesto Dressing Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Garlic Cloves -- Peeled 1 Cup Basil Leaves -- Packed 2 Tablespoons Grated Fresh Parmesan Cheese 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 2 Tablespoons Water 2 Tablespoons Olive Oil 3 Cups Cooked Pasta -- Rotini 1 1/2 Cups Zucchini -- Diced 1 1/2 Cups Halved Cherry Tomatoes 15 Ounces Cannellini Beans -- Rinsed And Drained Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended. Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rustic Tomato Bread Salad Recipe By :Walking Magazine's, July Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups diced fresh tomatoes 3/4 cup red onion -- slivered 1/2 cup water 1/3 cup olive oil 1/3 cup white wine vinegar 1 tsp pepper -- salt and sugar 1/3 cup fresh basil -- shredded --- 6 cups day old crusty bread torn into 1" cubes 1 tablespoon water -- to 2 tbsp Combine the first ingredients and let stand ten minutes. Add: 6 cups day-old dense, crusty bread torn into one inch cubes; toss well to coat. Sprinkle with 1-2 tbs water if bread seems dry. Can be made several hours ahead and stored at room temperature. From Marta Martin - - - - - - - - - - - - - - - - - - - NOTES : An analysis from Harvard Medical School shows that there is a possible connection between high tomato consumption and lower rates of stomach, lung and prostate cancer. Lycopene, an antioxidant found in tomatoes, may help the body prevent certain types of cancer * Exported from MasterCook * Salad Variations Recipe By :Whole Foods Market Newsletter Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressings: any light lowfat vinaigrette or dressing lemon juice olive oil ----- Salad combinations: Carrots - Apples - Pecans Corn - Tomato - Black Olives Scallops -Toasted Walnuts -Enoki Mushrooms Couscous - Chickpeas - Red Pepper Cold Chicken - Basil - Sun-dried Tomatoes Orzo - Cannellini Beans - Fresh Dill >From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : I like salad ideas rather than true recipes, because I'm more likely to remember them when throwing a hurried meal together. You can start with a bed of greens, or not, as you prefer. "Drizzle a light salad dressing or vinaigrette, a little lemon juice or olive oil, and sit back and enjoy the subtle flavors and textures of summer's finest. Here are some of our favorite ideas:" * Exported from MasterCook * Savory Tofu Spaghetti Balls Recipe By :White Wave Soyfood Company Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm lowfat tofu -- drained and mashed 1/2 cup wheat germ 1/4 cup chopped parsley 2 tablespoons soy sauce 2 tablespoons nutritional yeast -- (optional) 1 tablespoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon dried oregano olive oil spray Preheat the oven to 350F. Mix all the ingredients together. Prepare an 8x8-inch pan with the olive oil spray. Form the mixture into sixteen 1.5-inch balls, and arrange in the pan. Bake about 30 minutes, or until browned and set, turning carefully every 10 minutes or so. (2 grams fiber) Source: "Soyfood Recipes for the American Table" S(From Desktop of): "Pat Hanneman 6/99" Copyright: "1998 White Wave Inc" Yield: "16 each" Start to Finish Time: "0:45" From PatHanneman - - - - - - - - - - - - - - - - - - - Serving Ideas : Add to a sauce or make a "meatball" sandwich. NOTES : Original recipe recommends using up to 2 tablespoons of oil to coat the pan. The oil helps to brown as well as prevent sticking. If we used the 2 tablespoons of oil, as they suggest, 47% of the cals come from oil/fat. With spray it's around 21%. * Exported from MasterCook * Shelf Life Of Spices Recipe By :www.creativeseasoning.com/HrbSpcSections/ShelfLife.htm Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ground Spices -- 1-3 years Spices -- 4 years Green Leafy Herbs -- 1-3 years Seeds -- 3-4 years Herb or Spice Extracts -- 4 years Seasoning Blends -- 1-2 years From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : How Old is Too Old? Even with the best preservation methods, herbs and spices eventually lose their flavor. When should you throw them out? Let's begin with some time limits. According to the McCormick Spice Company (no relation to the author), the following are general shelf life guidelines when the herb or spice is under ideal conditions: * Exported from MasterCook * Shrimp Scampi #2 Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Large Shrimp -- Unpeeled 3 Tablespoons Stick Margarine 1 Cup Chopped Red Bell Pepper 8 Garlic Cloves -- Crushed 1/2 Cup Dry White Wine 1/4 Cup Minced Fresh Parsley 1/4 Cup fresh lemon juice 1/2 Teaspoon Salt 1/4 Teaspoon Pepper Paprika 6 Cups Cooked Angel Hair Pasta Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside. Preheat broiler. Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; saute 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp are done. Serve with angel hair pasta. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Spring Rolls #2 (Goi Cuon) Recipe By :Seattle Post, 6/9/99 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vermicelli rice noodles 8 med shrimp -- to 12 4 rice paper sheets -- 8-12 inches 4 lettuce leaves 20 mint leaves -- or more 1 bunch cilantro Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise. Moisten the rice paper by soaking it in hot water for 20 seconds. Let dry slightly before working with it. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside. Make 4 rolls. Serve with Spicy Dipping Sauce (see recipe). From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Tips For Cooking With Yoghurt Recipe By :www.meadowgold.com/yogtips.htm Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Fold or stir yoghurt gently into other ingredients. Avoid vigorous stirring that can break down yoghurt's delicate structure. Before cooking, stir 2 tablespoons all-purpose flour or 1 tablespoon cornstarch into each cup of yoghurt. When protected this way, you can bring yoghurt to a boil and cook I to 2 minutes to thicken without risk of curdling and separating. Avoid high temperatures and long cooking times, which also cause curdling and separation. Flavor, however, is not affected. A half and half mixture of yoghurt and ricotta cheese blended well in a food processor makes a good base for dips. Use lemon or vanilla yoghurt as the dressing for Waldorf salad or coleslaw instead of mayonnaise. Substitute plain yoghurt for at least half of the sour cream in sauces. Follow the hints above for heating.) Use plain yoghurt instead of milk when mashing potatoes. Prepare macaroni & cheese mix with yoghurt instead of milk. Top tacos, fajitas, chili and other Tex-Mex favorites with plain yoghurt rather than sour cream. Make instant pudding with vanilla yoghurt in place of milk. In uncooked frosting, substitute yoghurt for milk, sour cream, butter of margarine. For tangy guacamole, stir in 2 tablespoons plain yoghurt for each avocado. Layer angel or sponge cake with sliced strawberries or peaches and vanilla yoghurt for an easy shortcake. For a light dressing for vegetable salads, combine 1 package ranch-style salad dressing mix and 1/2 cup reduced calorie mayonnaise. Stir in 1 cup plain yoghurt. Use half plain yoghurt and half mayonnaise for potato, tuna or pasta salad recipes. Place plain or flavored yoghurt in a mesh strainer or cheesecloth and drain overnight. The next day you will have yoghurt cheese than can be used in place of cream cheese. ref: Mountain High Yoghurt - http://www.meadowgold.com/yogtips.htm From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet Beef Burgundy Recipe By :Cooking Light, March 1995, page 108 Serving Size : 5 Preparation Time :0:05 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds lean boneless sirloin steak Vegetable cooking spray 2 cups sliced carrot -- (1/2-inch) 2 cups mushrooms -- quartered 3/4 cup onion -- coarsely chopped 1 pound small red potatoes peeled and quartered 1 teaspoon dried thyme 1/4 teaspoon pepper 10 1/2 ounces beef consomme -- (1 can) undiluted 3 tablespoons all-purpose flour 3/4 cup Burgundy -- or other dry red wine Trim fat from steak. Cut the steak into 1-inch cubes. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak; cook 4 minutes or until steak loses its pink colour. Remove steak from skillet; drain and set aside. Recoat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; saute 5 minutes. Return steak to skillet. Add thyme, pepper, and consomme, stir well. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally. Place flour in a bowl. Gradually add wine, blending with a wire whisk; add to steak mixture. Cook 5 minutes or until thickened and bubbly, stirring constantly. Yield: 5 servings (serving size: 1-1/2 cups). WW Points per serving = 7 (WW points added by hdeacey@sympatico.ca) >From: "Helen Deacey" - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipe that Dennis & I had for supper tonight. I found this recipe in the Cooking Light program that came with the MC4.0 Deluxe Suite. We both gave this recipe a "Thumbs up". I have added the WW Points to the recipe. We served this with a Toss Green Salad (0 Points), Skillet Beef Burgundy, 1 WW Roll (2 points), we had a cup of Green Tea. It was a excellent filling meal. * Exported from MasterCook * Southwest Easy Baked Potato Topper Recipe By :General Mills Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain nonfat yogurt 1/4 cup medium salsa 1 tablespoon chopped red or yellow bell pepper 1 medium green onion -- chopped -- (1 tablespoon) 4 baked potatoes Stir together all ingredients. Serve over hot baked potatoes. Yield: "1 1/4 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Colombo(r) Classic * Exported from MasterCook * Southwest Succotash Recipe By :Great Vegetarian Cooking Under Pressure, Lorna J. Sass Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pressure Cooker Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon safflower oil -- or canola oil 3/4 Teaspoon cumin seed 2 Cloves garlic -- finely chopped 1 Cup onions -- coarsely chopped 1 Medium sweet red pepper -- chopped 1 jalapeno pepper -- seeded and diced -- or 1 dried (1 to 2) chipotle pepper -- or generous pinch of crushed red pepper 1 Cup water 2 Tablespoons tomato paste 1 butternut squash -- about 1 1/2-pounds -- peeled and seeded -- and cut into 1-inch 2 Cups fresh or frozen whole-kernel corn 3/4 Teaspoon salt -- or to taste 2 Cups frozen baby lima beans -- thawed 1/4 Cup minced fresh cilantro -- (1/4 to 1/3) -- or parsley leaves 1. In 6-quart pressure cooker, heat oil over medium-high heat. Add cumin seeds and heat just until they begin to pop, about 5 to 10 seconds. Add garlic and cook, stirring frequently, until it turns light brown. Add onions, sweet pepper, and jalapeno peppers, continue cooking 1 minute. Add water, tomato paste, squash, corn, and salt. 2. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 2 minutes. Release pressure using quick-release method (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. If squash is not almost tender, replace (but do not lock) lid and allow vegetables to cook for a few more minutes in residual heat. 3. Stir in limas and simmer, covered, until cooked, about 2 to 3 minutes. Stir in cilantro just before serving. http://dynamic.homearts.com/cgi-bin/food From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : The three sacred sisters of Native American culture - beans, corn, and squash - combine with red peppers and jalapeno in this flavorful dish, which cooks in less than seven minutes. * Exported from MasterCook * Spaghetti Sauce #3 Recipe By :Source: Choice Cooking Canadian Diabetes Assn. Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon vegetable oil 2 Cloves garlic -- chopped 1 Medium onion -- chopped 28 Ounces canned tomatoes -- (Italian or plum), mashed or pureed 1 Cup water -- or broth 1/4 Cup tomato paste 1 Tablespoon dried parsley 1 Teaspoon salt 1/2 Teaspoon dried oregano 1/2 Teaspoon dried thyme 1/2 Teaspoon dried basil 1/4 Teaspoon ground cloves 1/4 Teaspoon pepper -- freshly ground Heat oil in a heavy saucepan. Saute garlic and onion 3 minutes or until limp. Stir in tomatoes, water and tomato paste. Add parsley, salt, oregano, thyme, basil, cloves and pepper; stir well. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour or until sauce in reduced by a quarter. Makes 6 servings (3 cups) Each serving (1/2 cup) 1 Fruits & Vegetables Choice. WW Points = 1 Carbohydrate 9g, Protein 2g, Fat 1g, 53 Calories, Fiber 2.3 From "Helen Deacey" - - - - - - - - - - - - - - - - - - - NOTES : Serve this as a meatless sauce over Whole Wheat Noodles. Crumbled, cooked meat or meatballs can be simmered along with the sauce if a more substantial meal is preferred. **I use this sauce over boneless and skinless chicken thighs baked in the oven.(Helen) * Exported from MasterCook * Spicy Beef Wraps Recipe By :Prevention's Freezer Cookbook - From the freezer Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lime juice 2 teaspoons olive oil 4 cloves garlic -- minced 1 1/2 teaspoons ground cumin -- ground cumin 1 1/2 pounds flank steak -- frozen trimmed of fat 2 cups sweet red peppers -- frozen chopped 1 Cup green peppers -- frozen chopped 2 cups onions -- frozen chopped 1 cup nonfat plain yogurt 1/2 medium cucumber -- peeled and grated 1/4 teaspoon salt 6 frozen pita bread rounds -- (6" diameter) In a shallow nonmetal dish, combine the lime juice, oil, garlic, and I teaspoon of the cumin. Mix well. With a serrated knife, slice the steak against the grain into thin strips. Add to the dish and mix well. Cover and refrigerate for 1 hour, stirring occasionally. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the red peppers, green peppers, and onions. Cook, stirring, for 5 minutes, or until soft but not browned. Add the steak and marinade. Cook, stirring, for 8 minutes, or until the steak is lightly browned and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip. In a small bowl, combine the yogurt, cucumber, salt, and the remaining 1/2 teaspoon cumin. Mix well. Warm the pitas in the microwave on high power for 1 to 2 minutes. Spoon the steak mixture onto the top of the whole pitas. Top with the yogurt sauce and roll up. From SuzyWert@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Notes: Cut the flank steak into strips while it's frozen, then let it thaw right in the lime marinade. * Exported from MasterCook * Spicy Dipping Sauce #2 Recipe By :Seattle Post, 6/9/99 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small garlic cloves -- minced 1/4 teaspoon red (serrano) chili peppers -- seeded and minced 1 teaspoon sugar -- (1 to 2) 1 tablespoon lime juice 1 tablespoon water 3 tablespoons nuoc mam -- (fish sauce) Combine all ingredients. Test and adjust to taste. From Ellen C. - - - - - - - - - - - - - - - - - - - Serving Ideas : Spring Rolls (Goi Cuon) * Exported from MasterCook * Spicy Grilled Shrimp Over Rice Recipe By :Good Food/Good Health Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 oz. large shrimp -- peeled and deveined -- (about 18 to 20) 1 Tbs. fresh lime juice 3 garlic cloves -- crushed 1 tsp. fresh thyme leaves 1/4 tsp. crushed red pepper -- or more to taste Cilantro sprigs --- Rice: 1 tsp. ground turmeric 1/4 tsp. ground cumin 1 1/3 cups basmati rice -- (long-grain) 2 1/3 cups water 1/2 tsp. salt Toss shrimp with lime juice, garlic, thyme and red pepper. Cover and marinate at least one hour. When ready to cook, start with the rice. Place turmeric and cumin in a skillet and heat over low heat, just until fragrant (about 30 seconds). Add water, rice and salt. Heat to boiling, then cover and cook over low heat until water is absorbed and rice is tender (about 15 minutes). Prepare shrimp when rice is almost done: either grill (put shrimp on skewers to do this), broil or cook quickly in a preheated nonstick skillet until lightly browned on both sides. Don't overcook. Spoon rice onto a platter and top with shrimp. Garnish with cilantro and serve. Description: "Grill but do no char. The basmati is seasoned with cumin and turmeric." Cuisine: "05May" Source: ""'Tis The Season To Be Grilling"" Copyright: "1999, American Institute for Cancer Research" >From: PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Melon And Grapefruit Salad Recipe By :Eat More, Weigh Less, Dean Ornish, M.D. Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cantaloupe -- Ripe 1/2 Honeydew Melon -- Ripe 1 Grapefruit 12 Fresh Mint Leaves Freshly Ground Black Pepper -- To Taste 1/2 cups Dessert Wine -- Note 1 This recipe was created by Hubert Keller The combination of mint, grapefruit and melon is bright and refreshing and looks particularly beautiful when served in dark bowl. Note 1: Such as sauternes or California Late Harvested Sauvignon Blanc or Semillion Cut the cantaloupe in half. Seed both varieties of melons. Using a melon baller, scoop out the melon flesh and place into a mixing bowl. Using a serrated knife, peel the grapefruit and remove the white membrane around each segment; remove the seeds. Add the grapefruit segments, 4 mint leaves, black pepper and dessert wine to the melon balls. Gently combine all ingredients. Cover with plastic wrap and refrigerate for 1 hr. Divide the salad among 4 bowls. Spoon the liquid over the fruit and garnish each serving with 2 mint leaves. Serves 4 - 8 Serving Size: 1 C According to book: Cal 53, Fat 0.2g, Sod 8.3mg Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : We made the spicy melon and grapefruit salad and it was very good. * Exported from MasterCook * Spicy Thai Eggplant Salsa Recipe By :Spice Market Restaurant, Bangkok, Thailand Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 1 pound Japanese (slender) eggplant -- 1/4-inch dice 1/4 cup rice vinegar 2 teaspoons toasted sesame oil 1 tablespoon minced ginger 1 teaspoon minced garlic 1 tablespoon soy sauce 1 tablespoon sugar 2 small red bell peppers -- seeded and diced 1 medium red onion -- diced 1 jalapeno chile pepper -- seeded and minced (or to taste) 1/3 cup mint and/or cilantro leaves -- chopped salt and freshly ground pepper -- to taste Preheat the oven to 450F. Lightly mist a baking sheet with cooking oil. Spread the eggplant cubes evenly on the baking sheet. Roast until the eggplant is soft, about 10 to 15 minutes. Remove from the oven. Let cool. Combine the vinegar, sesame oil, ginger, garlic, sauce, and sugar in a large bowl. Stir until the sugar is dissolved. Add the roasted eggplant, bell peppers, onion, jalapeno, and herb. Toss to combine. Season with salt and pepper. Let stand at room temperature for 30 minutes before serving. Description: "Well spiced and refreshing addition to a grilled meal." Cuisine: "Thailand" Source: "Pacific Light Cooking, Ruth Law" S(Collection of): "Kitpath@earthlink.net" Copyright: "1998 Donald I Fine Books" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Head Chef Boon Choo Pholawatana of the Spice Market Restaurant, Regent of Bangkok, suggests using long slender Japanese Eggplant for best results. Soy sauce was substituted for the more traditional fish sauce. * Exported from MasterCook * Spicy Thai Vegetable Medley Recipe By :Pacific Light Cooking, Ruth Law Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Pasta Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon light olive oil 1 shallot -- thinly sliced 1 teaspoon minced ginger 1 teaspoon minced garlic 1 red chile pepper -- seeded and minced 1/2 pound Japanese eggplant -- 1/4-inch dice 1 large red bell pepper -- 1/4-inch dice 1/2 pound zucchini -- 1/4-inch dice 8 ounces straw mushrooms -- drained may substitute button mushrooms 4 teaspoons soy sauce -- see note 1/2 cup mint leaves mint sprigs -- for garnish Heat oil in large nonstick skillet over medium heat. Add shallot, ginger, garlic and chiles and stir-fry until the shallow is translucent, 20 seconds. Add eggplant and bell pepper. Stir fry for 4 to 6 minutes, or until the eggplant is almost tender. Add the zucchini and straw mushrooms. Stir fry 1 to 2 minutes, or until the vegetables are tender. Stir in the sauce. Remove the pan from the heat. Add mint and stir until wilted. Serve garnished with mint sprigs. Description: "Easy stir-fry: chile and mint add color and zip to eggplant, zucchini, red bell pepper and straw mushrooms." Cuisine: "Thailand" S(Collection of): "kitpath@earthlink.net 6/99" Copyright: "1998 Donald I Fine Books" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The traditional dish is not vegetarian: the cook would use half soy and half fish sauce. ----- The flavors grew on us - it was good with jasmine rice - could have been spicier than the 1/2Thai bird. I made two changes: I used half fish sauce and half soy sauce. And... it was dry for an entree so I doubled the fish/soy, added mushroom broth and 1/2-tsp cornstarch to equal 1/2-cup liquid - just enough to coat. I can see this dish as a hot-relish for grilled fish. Very colorful. Definitely feeds 6 as a side dish. [PatHanneman ] * Exported from MasterCook * Spinach Salad Recipe By :Source: Choice Cooking Canadian Diabetes Assn. Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups spinach -- fresh 1 large onion -- mild, cut into rings 1 large orange 1/4 cup orange juice 2 teaspoons vegetable oil 1 clove garlic -- finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper -- freshly ground Wash spinach, remove tough stems and discard; pat leaves dry; tear into pieces and place in salad bowl. Add onion rings. (I use vidalia in season or purple or red salad onion). Peel orange and remove sections with knife. Cut each section in half; add to spinach. Squeeze juice from the remaining sections to make 1/4 cup. Add oil, garlic, salt and pepper to the orange juice; stir well. Pour over spinach mixture; toss to mix well. Cover and refrigerate several hours. Makes 4 (1-1/2 cup servings) Each serving 1 Fruits & Vegetable Choice; 1/2 Fat choice WW Points = 1 10g Carbohydrates, 2g Protein, 3g Total Fat, 75 Calories; {3.6 Fiber (from MC))} From "Helen Deacey" - - - - - - - - - - - - - - - - - - - NOTES : Make and refrigerate this salad 4 to 6 hours before serving. This allows flavours to mellow. * Exported from MasterCook * Stocking A Vegan Kitchen Recipe By :http://www.veganstreet.com/ Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Many people never make the transition to a meatless diet simply because they cannot figure out what they could eat. Keeping a well-stocked kitchen and a few good cookbooks on hand will make it easier for those trying to maintain a vegetarian diet. The most popular cookbooks in the Vegan Street kitchen are: Tofu Cookery, by Louise Hagler Friendly Foods, by Brother Ron Pikarski Vegan Vittles, by Joanne Stepaniak. Here are the components of a well-stocked vegan kitchen: Beans, dried or canned Nuts (walnuts, pecans, sunflower seeds, etc.) Brown rice Whole-grain breads (pitas, loafs, tortillas, etc.) Crackers Oils (olive, canola, flaxseed, sesame, etc.) Vinegars, flavored and plain Olives Pickles Grains (bulghur, millet, quinoa, etc.) Pasta Pasta sauce Salsa Flours (wheat, wheat pastry, etc.) Unbleached sugar Vanilla extract Almond extract Natural sweeteners (maple syrup, brown rice syrup) Milk substitutes (soy, rice, oat or rice milks) Baking powder Baking soda Cornstarch or arrowroot Vegan chocolate or carob chips Egg replacer Rolled oats Whole-grain cereal Condiments (tamari, horseradish, miso, mustard, etc.) Nutritional yeast Canned or frozen vegetables Canned or frozen fruit Dried fruit (pineapple, mango, papaya, etc.) Meat substitutes (TVP, seitan, tofu, tempeh, etc.) Ready-made veggie burgers, veggie hot dogs Sea salt Peppercorns (if you have a grinder) or ground pepper A variety of spices And a few perishable necessities, like garlic, onions and potatoes Yes, grandmother got by with only a rolling pin, a frying pan and a knife, but for the rest of us modern, spoiled chefs, these are some good kitchen accessories to have on hand: a garlic press, a vegetable peeler, a mortar and pestle, a high quality knife or two, a blender, a mushroom brush, a food processor and a juicer. From Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberries In Balsamic Pepper Syrup Recipe By :Short and Sweet, Melanie Barnard Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Tried Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons honey 3 tablespoons balsamic vinegar 1/4 teaspoon ground black pepper 1 pint strawberries -- halved 1 large firm banana -- sliced Whisk the honey and vinegar until well-blended. Stir in the pepper. Add strawberries and stir gently to coat. Let stand for 5 to 10 minutes at room temperature. Stir in banana slices. Serve fruit and syrup in shallow dessert bowls or stemmed goblets. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Wow, was this great! I first heard of putting black pepper on strawberries from Lynn Fischer. And my balsamic vinegar bottle suggests serving it with strawberries. But it never occurred to me to put the two ideas together. Since some balsamic vinegars are "smoother" than others, and some strawberries sweeter than others, I suggest you start with less honey, and add more to taste. Even the somewhat sour off-season strawberries would be nice served this way. This would be good served on frozen yogurt or ice cream, angel food cake, or lowfat pound cake. It was also wonderful just by itself. Don't be afraid to try it! Note: I used strawberries only, and it was great. Bananas will change the flavor, and might be overwhelming? I will definitely make this again, and may still omit the bananas. * Exported from MasterCook * Strawberry Mold, Rae's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg strawberry jello -- (small size) 8 oz nonfat plain yogurt 1 cups water 10 oz frozen strawberries Prepare jello with 1 C of water. Put strawberries* in either a blender or processor and blend till smooth. Add Yogurt & blend, then add jello mixture and blend. Refrigerate till mixture is jelled and not runny. Serve and enjoy. *Note-If I have fresh strawberries in the house I also add some of them to the mixture. It tends to make it less sweet. From bk55238@juno.com - - - - - - - - - - - - - - - - - - - NOTES : This is an easy, tasty mold made with yogurt and frozen strawberries, perfect for hot summer days. It can be used as a desert or as part of a main course. Hope you enjoy it! * Exported from MasterCook * Strawberry Shortcake Recipe By :Cooking Light Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups All-Purpose Flour 1/4 Cup Sugar 2 Teaspoons Baking Powder 1/4 Teaspoon Baking Soda 1/4 Teaspoon Salt 3 Tablespoons Chilled Stick Margarine -- Plus 1 Teaspoon Chilled Stick Margarine -- Cut Into Pieces 3/4 Cup LowFat Buttermilk 1 Egg White -- Lightly Beaten 1 1/2 Teaspoons Granulated Sugar 1/2 Cup Frozen Reduced-Calorie Whipped Topping -- Thawed ---Strawberry Topping---- 4 Cups Sliced Strawberries 1 Tablespoon Sugar 1/4 Cup Red Currant Jelly 2 Tablespoons Water Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moist. Turn dough out onto a heavily floured surface. Knead dough 5 or 6 times. roll dough to 1/2 inch thickness; cut with a 3 inch biscuit cutter. Place on a baking sheet, and brush with egg white; sprinkle with sugar. Bake at 450? for 12 minutes or until golden. Split biscuits; place bottom halves of biscuits on individual plates. Spoon 1/2 cup Strawberry Topping over each biscuit half; top with remaining half. Spoon 1 tablespoon whipped topping over each shortcake. Garnish with fresh strawberries, if desired. Strawberry Topping: Combine strawberries and sugar; let stand 30 minutes. Combine jelly and water in a small saucepan; place over low heat. Cook, stirring until jelly melts. Remove from heat; stir in strawberry mixture. Spoon mixture into bowl; cover and chill. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Mushrooms #4 Recipe By :Prevention's Freezer Cookbook -For the Freezer Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 medium mushrooms 1 small onion -- finely chopped 1/4 cup frozen defatted Chicken stock -- thawed 2 cloves garlic -- minced 1 teaspoon olive oil 1/2 cup soft bread crumbs 2 tablespoons chopped fresh parsley 2 teaspoons grated Parmesan cheese Preheat the broiler. Separate the stem from each mushroom cap. Coarsely chop the stems and reserve. Place the mushroom caps, round side up, on a large baking sheet. Broil 4" from the heat for 4 minutes, or until the mushrooms are wrinkled and exude moisture. Remove from the oven and set aside to cool. In a 10" no-stick skillet, combine the onions, stock, garlic, oil, and the reserved mushroom stems. Cook, stirring frequently, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Remove from the heat. Add the bread crumbs and parsley. Stir well to combine. Pack the onion mixture into the mushroom caps. Set the mushrooms, stuffed side up, on the baking sheet. Sprinkle with the Parmesan. Broil 4" from the heat for 5 minutes, or until golden brown. Makes 20 To freeze, stuff the mushrooms and place them on a tray. Put in the freezer for several hours or until solid. Transfer to a freezer quality plastic bag. Don't thaw the mushrooms before broiling. Just; sprinkle with the Parmesan and add an extra 3 minutes to the broiling time to heat them through. From SuzyWert@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Savory stuffed mushrooms are popular low-cost appetizers that can be made up to 3 months ahead and frozen. Winter sales on mushrooms lowers the price to $1.20 or less a pound.