* Exported from MasterCook * Tomato Relish Recipe By :www.foodwine.com Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Condiments & Seasoning Eat-Lf Mailing List Low Fat Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil -- * 1 sm onion -- minced 1 celery stalk -- minced 4 lg tomatoes -- seeded and coarsely chopped 1/2 cup grated carrots 1 tsp fresh thyme -- or 1/2 teaspoon dried thyme 1 tsp fresh lemon juice 2 tsps fresh parsley -- chopped * Original recipe called for the bread crumbs to be toasted in 3 tbsp of oil, and the relish called for 2 tbsp oil for the sauteeing of the veggies. Make Relish: Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat. Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley. From Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortilla Chile Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Low Fat Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 corn tortillas -- cut into thin strips -- 6-inch 1 1/2 pounds boneless skinless chicken breasts 1 can cannellini beans -- (15.5 ounce) -- or other white beans -- undrained 1 can Mexican style stewed tomatoes -- (14.5 ounce) undrained w/garlic cumin and jalapenos 1 can nonfat chicken broth -- (14-1/4 ounce) 3 cans chopped green chiles -- (4.5 ounce) -- undrained 1/4 cup lime juice 2 teaspoons bottled minced garlic 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 2/3 cup low-fat sour cream 2/3 cup shredded reduced-fat sharp cheddar cheese -- (2-2/3 ounces) 1. Preheat oven to 375 degrees. 2. Spread tortilla strips on a baking sheet. Bake at 375 for 6 minutes or until toasted, stirring after 3 minutes. Set aside. 3. Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. 4. Remove chicken from pan with tongs or a slotted spoon. Let cool slightly; shred chicken with 2 forks. Return shredded chicken to pan; stir well. Cook until thoroughly heated. Ladle soup in to bowls; top with sour cream, cheese, and tortilla strips. Yield: 10 servings (serving size= 1 cup soup, 1 T sour cream, 1 T cheddar cheese, and 1/5 of tortilla strips) POINTS: 5 Per serving: cal 235 (19% from fat); fat 4.9g chol 51 mg sod 721mg From len@ams.org - - - - - - - - - - - - - - - - - - - NOTES : This came from Weight Watchers, March 1999. I felt that it was something that I would make often and my son even liked it and he's only 9. NOTE: I used low fat tortilla chips and crushed them into it with the cheese and scallions no sour cream. Also, some of the cans/jars weren't exact ounce wise so I just used what I had and it still came out excellent! * Exported from MasterCook * Tossed Salad With Creamy Dill Dressing Recipe By :Fast and Healthy Magazine, May/June 1998 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Low Fat Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Dressing** 2/3 cup nonfat plain yogurt 2 cloves garlic -- minced 1 teaspoon dillweed -- dried or 1 -- tablespoon fresh chopped 2 teaspoons sugar -- * 1/8 teaspoon salt 1/8 teaspoon black pepper -- coarse ground 1 tablespoon white wine vinegar **Salad** 6 cups chopped lettuce -- (red leaf lettuce) 1 medium cucumber -- peeled if desired, seeded & chopped 1 medium tomato -- chopped (ripe) 1/2 cup croutons -- (fat free) *I used "Splenda" a sugar substitute In small bowl, combine all dressing ingredients; blend well. In large bowl, combine lettuce, cucumber and tomato. Pour dressing over salad; toss gently to mix thoroughly, top with croutons. Serves 6 (1 cup) servings. Nutritional Value according to magazine: (1 cup serving) Calories 50; Total Fat 0g; Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 10g; Dietary Fiber 1g; Sugars 6g; Protein 3g. Dietary Exchanges: 1/2 Starch; 1/2 Vegetable. WW Points: 1 Typed into MC5 & WW Points added by hdeacey@sympatico.ca Source: "Source: Fast and Healthy Magazine, May/June 1998, pg20" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple Chocolate Bundt Cake Recipe By :http://www.cookinglight.com/food/ask/3bundtcake.html Serving Size : 18 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/4 ounces packaged light devil's food cake mix 1 cup fat-free sour cream 1/3 cup skim milk 1/4 cup vegetable oil 1 teaspoon almond extract 3 large egg whites 1 large egg 3 7/8 ounces packaged chocolate pudding mix Cooking spray 1 cup sifted powdered sugar 4 teaspoons skim milk 1/3 cup semisweet chocolate chips 1. Preheat oven to 350F 2. Combine first 8 ingredients (Cake mix through pudding mix) in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. 3. Combine sugar and 4 teaspoons milk in a small bowl; drizzle over cake. Let stand 10 minutes. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt or microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake. Yield: 18 servings. Per Cooking Light: CALORIES 223 (22% from fat); FAT 5.5g (sat 1.6g, mono 1.4g, poly 1.5g); PROTEIN 3.7g; CARB 39.3g; FIBER 0.9g; CHOL 12mg; IRON 1mg; SODIUM 349 mg; CALC 36mg = 5 WW Points Description: "Corrected version of 4/98 Recipe" Source: "Cooking Light Web-site :6/98 Corrected Recipe" From Janestarr@home.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Dip Recipe By :Karen Cross Whyte, The Complete Yogurt Cookbook, p. 4 Serving Size : 4 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Fish & Seafood Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tuna, canned 1/2 cup cucumber -- finely chopped 2 teaspoons chives -- finely chopped 1 tablespoon lemon juice 1 cup plain low-fat yogurt 1. Drain water from tuna can and feed to cat. 2. Mix all ingredients well and fold into the yogurt. Makes 2 cups. For variety, substitute salmon or caviar for the tuna. Formatted in MasterCook 4 by Ellen Pickett - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Chicken And Beans Recipe By :5 Ingredients, 15 Minutes, Cooking Light Serving Size : 4 Preparation Time :0:13 Categories : Chicken Eat-Lf Mailing List Legumes Low Fat Mediterranean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive Oil Spray 1 Lb Skinned And Boned Chicken Breasts Cut In 1" Pieces 1 Tsp Dried Rosemary -- Crushed Or 2 Tsp Chopped Fresh Rosemary 1/4 Tsp Salt 1/4 Tsp Freshly Ground Pepper 1 cup Nonfat Chicken Broth 16 Oz Cannellini Beans -- Rinse, Drain 2 Tbsp Sun-Dried Tomatoes -- Note 1 Fresh Rosemary -- Optional Note 1: Original recipe called for sun-dried tomato sprinkles ... I just used sun-dried tomatoes and cut them into small pieces to make sprinkles. These are not oil packed. Coat a large nonstick skillet with cooking spray; place over med heat until hot. Add chicken; sprinkle with rosemary, salt, and pepper. Stir-fry 2 minutes. Add broth, beans, and tomato sprinkles to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 8 min or until chicken is done. Sprinkle with fresh rosemary, if desired. Yield: 4 servings Per Serving: Cal 193, Total Fat 1.9g, Sat Fat 0.4g, Carb 11g, Fib 3.8g, Pro 29.8g, Sod 586mg, CFF 9% This has an incredible aroma and flavor. It is definitely a keeper. Very quick and extremely easy to put together. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Apple Salad Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Low Fat Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small Fennel Bulbs -- Trimmed And Julienne 1 Medium Red Delicious Apples -- Quartered And Sliced 1 Medium Granny Smith Apple -- Quartered 1/4 Cup Shredded Carrots 1/4 Cup Sliced Green Onions 1 Tablespoon Water 1 Tablespoon White Wine Vinegar 2 Tablespoons Vegetable Oil 1/2 Teaspoon Sugar 1/4 Teaspoon Salt Fennel Fronds -- Optional Combine first 5 ingredients in a medium bowl; toss well, and set aside. Combine water, vinegar, oil, sugar, and salt in a small bowl; stir with a whisk until blended. Add to fennel mixture, tossing gently to coat. Divide mixture among 4 salad plates. Garnish with fennel fronds, if desired. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veal Scallops With Mango Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Low Fat Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 12 ounce ripe mangos -- approximately 2 tablespoons sugar 2 tablespoons water 1/4 cup red wine vinegar 1/2 cup plain low-fat yogurt 1 teaspoon cornstarch 2 cups chicken stock Salt and freshly ground pepper -- to taste 1 tablespoon lemon juice 4 3 ounce veal scallops Flour -- for dredging 1 teaspoon unsalted butter 1 tablespoon canola or other vegetable oil FOR SERVICE: 2 pounds small new potatoes 2 pounds asparagus -- steamed Peel 1 of the mangos, remove the flesh, and cut into chunks. In a food processor or blender, puree until smooth and set aside; you will have approximately 3/4 cup puree. Peel and slice the remaining mango into neat pieces and set aside. In medium saucepan, combine the sugar and water, bring to a boil, and cook over high heat, swirling the pan until the sugar is dissolved and begins to caramelize. (Check that the sugar does not burn.) Lower the heat to medium, add the vinegar, and stir vigorously until well blended. Combine the yogurt with the cornstarch; this prevents separation on contact with heat. Add it to the sugar mixture, along with the chicken stock and pureed mango. Increase the heat to medium high and reduce, stirring at intervals, until 1 cup remains. Season to taste and stir in the tablespoon of lemon juice. Keep hot. Dredge the veal scallops with flour, shaking off the excess. In a large frying pan, melt the butter and oil, add the meat, and saute over medium-high heat for about 4 minutes on each side. Remove and set aside. Spoon the sauce equally on 4 individual serving plates. Place a piece of veal on top of the sauce, and arrange 3 slices of mango in a fan shape. Variation: For a change, you can substitute sauteed shrimp for the veal Source: "Cooking with Fruit, Payne and Senior 1992" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : The pureed mango that is the basis for this sauce has a wonderful peachy golden color and a texture that is smooth and light. * Exported from MasterCook * Vegetable Chili, Thick And Hearty Recipe By :Lowfat Living, Cooper & Cooper Serving Size : 6 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Low Fat Tried Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 onion -- chopped 1 carrot -- thinly sliced 1 green bell pepper -- chopped 8 ounces mushrooms -- sliced 1 small zucchini -- sliced 12 black olives -- optional 4 cloves garlic -- minced 28 ounces canned tomatoes with juice -- chopped 2 cups nonfat tomato sauce 4 ounces green chili peppers -- diagonally sliced 4 cups cooked kidney beans -- or pinto, black, or adzuki beans 3 tablespoons chili powder 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons paprika red pepper flakes -- optional ground red pepper -- optional 1 tablespoon white wine vinegar fresh cilantro -- optional nonfat sour cream -- optional Saute the onion, carrot, green pepper, mushroom, zucchini, olives, and garlic in the oil for 20 minutes. Add the remaining ingredients, except for the vinegar and cilantro. Simmer for at least 30 minutes, stirring often. Add the vinegar and cilantro to taste. Simmer briefly. Serve garnished with the sour cream. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : The Thick and Hearty Vegetable Chili (page 302) has become one of my favorites--I make a big batch and freeze it in meal-sized containers. {pat. S. ] --- Last night we had the Thick and Hearty Vegetable chili. And it is exactly as the name describes it. I would caution you to start with less than the 3 tbsp chili powder it calls for as some powders are more intense than others. I also think I'll chop all the veggies next time, and not leave some sliced. And, I think a hearty mushroom (such as shiitake or portobello) would be nice. * Exported from MasterCook * Vegetable Consomme With Angel Hair Pasta Spinach Chiffonade Recipe By :Judith Barrett Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Low Fat Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups defatted vegetable broth -- preferably fresh 1 tablespoon tomato paste 1/3 cup dry white wine 3 large egg whites salt and pepper 1/2 pound angel hair pasta 1 cup packed spinach leaves Beat the egg whites until stiff peaks form. Combine the broth, tomato paste and wine in a heavy 6-quart saucepan over low heat and stir until the tomato paste is dissolved. Add the egg whites and use a wire whisk to stir until the mixtures comes to a rolling boil. Remove the saucepan from the stove and allow it to stand 15 minutes without moving it. Line a fine-mess sieve with several thicknesses of cheesecloth or a damp kitchen towel and place it over a clean saucepan. Pour the broth and egg white mixture through the he sieve . When you are nearly ready to serve the consomme, season it with salt and pepper to taste and place it over low heat. Bring a large pot of water to a boil over high heat. Add a tablespoon of salt and the pasta and cook, stirring frequently, until the pasta is tender, 5 to 7 minutes after the water comes back to the boil. Rinse the spinach leaves, dry, roll and cut into chiffonade. Strain the pasta and divided it among six preheated individual soup plates. Ladle the consomme over the angel hair and garish with the shredded spinach. Description: "A clear soup inspired by the Italian classic pasta en brodo: pasta in broth. Here the broth is vegetarian." Source: "Saved by Soup" S(Email): "Pat Hanneman 7/99" Copyright: "1999 William Morrow" - - - - - - - - - - - - - - - - - - - NOTES : Make ahead. 177 cals, 2g fat, 4g fiber * Exported from MasterCook * Watermelon Lemonade Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Low Fat Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cup Watermelon Cubes -- Seeds Removed 1/4 cup Raspberries 1 cup Water 1/3 cup Sugar 1/2 cup Fresh Lemon Juice Makes 4 servings Preparation time: 20 minutes Chilling time: 1 hour Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Per serving: 151 calories, 37 g carbohydrate, 2 g protein, 1 g fat, 0 mg cholesterol, 12 mg sodium, 1.2 g fiber http://www.tennessean.com/ From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Margaritas Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Low Fat Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups diced seeded watermelon -- frozen 3/4 cup tequila 1/3 cup triple sec -- (orange-flavored liqueur) 1 tablespoon sugar 2 tablespoons lime juice 2 cups crushed ice Granulated sugar -- (optional) Lime slices -- (optional) Orange slices -- (optional) Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired. NUTRITIONAL INFORMATION (Per 1 Cup Serving) From Source: CALORIES 157 (2% from fat); FAT 0.2g (sat 0.2g, mono 0g, poly 0g); PROTEIN 0.2g; CARB 6g; FIBER 0.4g; CHOL 0mg; IRON 0.1mg; SODIUM 2mg; CALC 6mg = 3 WW Points Description: "A Use For Frozen Watermelon Chunks" Source: "COOKING LIGHT Newsletter --July 2, 1999 http://cookinglight.com" S(Mailing List): "" Yield: "5 Cups" From Janestarr@home.com - - - - - - - - - - - - - - - - - - - NOTES : If there's no room in your refrigerator to store the 20 pounds of watermelon left over from your Fourth of July bash, don't fret. Make margaritas. For a make-ahead tip, you can freeze the diced watermelon up to two weeks before serving. Place diced watermelon on a cookie sheet in the freezer for six hours or overnight. Store frozen cubes in a zip-top freezer bag until ready to use. * Exported from MasterCook * Whole Grain Cocoa Angel Food Cake Recipe By :Lowfat Living, Robert and Leslie Cooper Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole wheat pastry flour 1/4 cup unsweetened cocoa powder 1 1/4 cups sugar 10 egg whites 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 teaspoon lemon extract Preheat the oven to 350F. Sift the flour, cocoa, and 1/4 cup of the sugar 5 times. Set aside. Sift the remaining 1 cup sugar into a separate bowl. Set aside. Beat the egg whites until foamy. Add the cream of tarter and beat until the egg whites form stiff peaks, but are not dry. Fold in the sifted sugar, 1 tablespoon at a time. Add the vanilla and lemon extract. Slowly sift small amounts of the flour mixture over the batter and fold in until all the flour is incorporated. Pour the batter into an ungreased 10inch straight-sided tube pan. Bake for 45 minutes. Turn the pan upside down, over the neck of a bottle, and allow to cool. Remove from pan once fully cooled. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : OK, you may have to turn the oven on for this one, but it will make a wonderful base for a fresh fruit topping. And don't forget the lowfat ice cream or frozen yogurt! * Exported from MasterCook * Whole Grain Gingerbread Muffins Recipe By :Lowfat Living, Cooper & Cooper Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole grain flour 1/4 cup nonfat dry milk 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 cup skim milk 6 tablespoons applesauce 1/4 cup molasses 3 tablespoons maple sugar 1 tablespoon canola oil 1 egg white -- lightly beaten Preheat the oven to 350F. Mix the dry ingredients together. Mix the wet ingredients together. Pour the wet mixture over the flour mixture. Mix until moistened, but don't overmix. Spoon the batter into prepared muffin tins. Bake for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Cool on a wire rack. From Ellen C - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wonton Chips Recipe By :Lowfat Living, Cooper & Cooper Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Low Fat Oriental Snacks Vegan Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 fresh wonton wraps salt -- optional Preheat oven to 350F. Cut the wonton wraps into triangles and place in a single layer on a baking sheet. Sprinkle with salt. Bake for 5 to 7 minutes, or until wontons begin to brown. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Try sprinkling spices over the wontons before baking. These work well with a variety of dips. * Exported from MasterCook * Yogurt Cheese Cakes Recipe By :Karen Cross Whyte, The Complete Yogurt Cookbook, p. 8 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Cakes & Frostings Eat-Lf Mailing List Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- enough plain cottage cheese to yield: 2 cups cottage cheese -- drained -- enough plain low-fat yogurt to yield: 1 1/2 cups plain low-fat yogurt -- drained 2 tablespoons chives -- finely chopped 1 teaspoon caraway seed salt -- (optional) pepper -- (optional) [The quantities of drained cottage cheese and yogurt in the ingredients list are apparently the volumes after draining, but no indication is given of the original quantities necessary to result in these quantities. For the yogurt, I would assume that nearly 4 cups are required at the start.] 1. Drain cottage cheese and yogurt overnight. Use a cotton cloth to drain yogurt, and cheesecloth for cottage cheese. 2. Remove yogurt and cottage cheese from cloth and add chives and caraway seed. Add salt and pepper if desired. 3. Form into patties and place on lightly oiled cookie sheet. Bake at 275 F until patties are dry and firm. The book does not indicate the number of patties or the number of servings. I have guessed 4 servings. Formatted in MasterCook 4 by Ellen Pickett - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Soup With Basil Recipe By :Tuscan Food and Folklore, adapted Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Low Fat Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 large onion -- finely chopped 1 1/2 pounds sliced zucchini 2 potatoes -- peeled and diced 7 1/4 cups defatted reduced-sodium chicken broth -- OR 4 cans roasted garlic seasoned -- chicken broth -- 14.5 oz EGG THICKENING: 1/4 cup finely chopped fresh basil -- more or less 1 egg 1/2 tablespoon unsalted butter -- softened 1 ounce grated parmesan cheese salt and pepper TO SERVE: 6 crusty Italian bread slices grated parmesan cheese -- for garnish 58 ounces water Heat oil in a heavy deep pan. Fry the chopped onion over low heat until golden but not brown. Add the sliced zucchini, mix well and fry over low heat for about 10 minutes. Add the diced potatoes and stir over medium heat for 3 to 4 minutes before adding the chicken broth. Bring to a boil slowly. Cover and simmer over medium to medium low heat for about 35 to 40 minutes. Puree or process until smooth. In a small bowl, combine finely chopped basil, egg, butter and parmesan. Whisk well. Add a small amount of hot soup to the egg mixture, whisking constantly. Add more soup if necessary to temper the egg then whisk the egg mixture into the soup in the pan and reheat gently over low heat. Taste and season with salt and pepper. Place a slice of crusty bread on the bottom of each soup bowl and pour the hot soup over it. Serve immediately, garnish with grated fresh Parmesan, if desired. That LOL "butter spread" you mentioned would be better for this recipe. Description: "A main-dish soup. Potatoes greened with zucchini and fresh basil, thickened with egg." Cuisine: "Italian" Source: "Tuscan Food and Folklore by Jeni Wright 1997" S(Email): "kitpath@earthlink.net 7/99" Start to Finish Time: "1:15" From PHanneman - - - - - - - - - - - - - - - - - - - NOTES : Traditionally the recipe would saute the onion in more oil and butter: We use one-third the prescribed fat and one less egg. (239 cals, 7g fat, 3g fiber) -pat * Exported from MasterCook * Zucchini Tomato Tian With Olives Recipe By :Debra Madison--Savory Way with modifications Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Italian Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil -- * see note 1 large onion -- quartered and sliced 2 garlic cloves -- sliced 1 1/2 teaspoons fresh rosemary -- chopped 2 sage leaves -- sliced 1 teaspoon thyme -- sliced salt pepper 1 1/4 pounds zucchini -- sliced 6 ounces tomatoes -- sliced lemon wedges * original called for 2 tablespoons Preheat oven to 375. Saute onion, garlic, half the herbs, and lightly salt in oil. Stew gently for 5 min. Remove to gratin dish, and season with pepper. Water saute zucchini, a little salt, and rest of herbs. Saute, stirring, for 10 minutes. Place zucchini over onions: then tuck slices of tomato here and there along with olives. Cover with foil and bake 25 min; remove foil and bake for 10 min. Serve warm or tepid with wedge of lemon. From Ilene Goldman - - - - - - - - - - - - - - - - - - - NOTES : original recipe call for 4 kalamata olives to be tucked in with tomatoes. This raises the fat content but maybe add one for flavor.