* Exported from MasterCook * Acorn Squash And Apple Soup Recipe By :Richard Sax and Marie Simmons in "Bon Appetit" Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Med Acorn Squash -- 1 Lb Each* 3 cup Low Sodium Chicken Broth -- Nonfat 2 Green Apples -- Tart** 1/2 cup Onion -- chopped 1 cup Apple Juice -- unsweetened 2 Tsp Fresh Ginger Root -- grated 1/2 Tsp Salt 1 Tbsp Fresh lemon juice Freshly ground white pepper Plain non- or low-fat yogurt Snipped fresh chives OR shredded fresh basil Notes: * Squash should be halved and seeded. ** Green apples should be cored, peeled and chopped (about 2 cups) Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt and chives. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 143.8 Fat 0.3g Carb 34.8g Fib 1.7g Pro 10g Sod 737mg CFF 1.6% * Exported from MasterCook * Acorn Squash And Apple Soup #2 Recipe By :Harvey Steiman's California Kitchen Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Med Onion -- Chopped 1 Sm Acorn Squash -- Peel, Seed 1 1/2 Tbsp Butter -- (1/2 Stick), *Note 1 1/2 cup Apple Juice 1 1/2 cup Nonfat Vegetarian Broth -- Chicken, *Note 1 Sm Apple -- Peel, Core Salt And White Pepper -- To Taste Sugar -- To Taste Sour Cream For Garnish -- Optional Chopped Parsley -- For Garnish *NOTE: Original recipe used 4 T butter... I used 1 1/2 T This soup captures the taste of autumn with minimal fuss. It is especially delicious served cold with a dollop of sour cream. To make a lower calorie version, use half of the butter and garnish with yogurt. Saute the onion and squash in the butter for 2 minutes. Add the apple juice, chicken stock, apple and seasoning. Cook until vegetableare tender, then puree in blender. Serve warm with sour cream on side. Garnish with parsley. Can be served hot or cold. Makes 6 servings. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 94.7 Fat 3.1g Carb 16.9g Fib 0.8g Pro 1.2g Sod 151mg CFF 27.6% * Exported from MasterCook * Adapt Your Own Recipe Recipe By :Univ. of Calif. San Diego Healthy Diet For Diabetics Serving Size : 1 Preparation Time :0:00 Categories : Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** REDUCE CHOLESTEROL - Use vegetable oil or margarine instead of butter - Substitute 2 egg whites for 1 egg, or use egg substitute - Use more vegetables and grains and less meat in recipe - Use soy-based product to replace part of meat eg. tofu - Use nonfat milk products instead of whole milk REDUCE FAT CONTENT - Use reduced calorie mayonnaise and salad dressing - Blend cottage cheese or yogurt with milk for sour cream topping - Replace regular whipping cream with low-cal topping or yogurt - Remove visible fat from meat and skin from poultry before cooking - Decrease oil in marinades and salad dressing; increase vinegar, water and seasonings. - Use foods canned in their own juice or water - De-fat meat drippings by refrigerating and skimming fat off the top - Decrease the amount of fat used in baked goods by 1/3 to 1/2 and increase fluids called for to reach desired consistency. - Cheese that is finely grated or thinly sliced goes further - Pour some of the fat off the top of "natural" peanut butters REDUCE SODIUM CONTENT - Use low-salt or no-salt-added products - Increase your use of herbs and spices in place of salt in recipes - Use fresh foods whenever possible in place of canned or processed (soup mixes, cured meats etc) or rinse canned foods (tuna) with water - Do not add salt to water when cooking pasta or other foods REDUCE SUGAR CONTENT - Decrease the amount of sugar called for in traditional recipes by at least 1/3; substitute fruit juices, nectars or pureed fruits. - Use fruit canned in water or fruit juice - Use non caloric sweeteners if needed to increase the sweetness of a recipe without added calories. (Most baked desserts require at least 3/4 tsp. sugar per serving to achieve a desirable flavor.) Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c. 1990. >From: "Bob & Carole Walberg" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Albondigas Soup Recipe By :Sunset, Oct 1997 Serving Size : 6 Preparation Time :0:00 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- Abt 1/2 Lb, Chopped 1 Carrot -- Abt 1/4 Lb, Peel And Dice 15 Oz Canned Tomatoes -- Chopped 6 cup Nonfat Beef Broth 1 Lb Lean Beef 5% Fat 1/4 cup White Rice 1/4 cup All-Purpose Flour 1 Lg Egg 1/4 Tsp Salt 1 cup Chopped Cilantro -- *Note *NOTE: I used parsley instead of cilantro. In a 4 - 5 qt pan, combine onion, carrot, tomatoes and their juices, 5 1/2 C broth and 1/2 C water. Set pan over high heat and cover. Meanwhile, in a bowl combine remaining 1/2 C broth, beef, rice, flour, egg and 1/4 tsp salt and 2/3 C cilantro. Mix with your hands to blend well. Uncover broth and vegetables and drop meat in 1 T portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 min. Stir remaining cilantro into soup and ladle into bowls. Add salt to taste. Makes: 12 C; 6 servings Prep and Cook Time: 35 - 40 min Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : If making ahead, cool, cover and chill up to 2 days. Heat to simmering to serve. This is wonderful!! Cal 204.1 Fat 4.8g Carb 17.4g Fib 1.5g Pro 30.7g Sod 871mg CFF 18.2% * Exported from MasterCook * Alphabet Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp. olive oil 1 large onion -- chopped 1 cup carrots -- peeled and diced 1 cup potatoes -- peeled and diced 1/2 cup celery -- diced 1 can tomatoes -- (16 oz.) undrained 2 cubes beef bouillon -- (or vegetable) 3 cups water 1/2 teaspoon dried basil salt and pepper to taste 3 tbsp. small alphabet macaroni In a large saucepan, over medium heat, cook onions in olive oil until limp. Add carrots, potatoes, celery, tomatoes (I whir the tomatoes first in a mini blender because my kids don't like the tomato chunks), bouillon cubes, water and basil. Bring to boil over high heat. Reduce heat to low, cover, and simmer until vegetables are tender (about 30 minutes). Season to taste with salt and pepper. Add alphabet macaroni and simmer another 5 minutes. Makes 1-1/2 quarts >From: "John & Marti Wicks" - - - - - - - - - - - - - - - - - - - NOTES : Here's an easy vegetable soup recipe. It calls for two beef bouillon cubes, but you could easily substitute vegetable bouillon cubes. Even though there are tomatoes in the recipe, the soup has a thin broth. * Exported from MasterCook * Anadama Bread Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB Loaf: -- (1 lb loaf) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 tsp) 1 2/3 Cups Bread Flour -- (1 C+ 2 T) 1 1/2 Cups Whole Wheat Flour -- (1 C) 1/3 Cup Yellow Cornmeal -- (1/4 C) 1/3 Cup Molasses -- unsulfured, (1/4 C) 1 1/2 Tsp Salt -- (1 t) 1 1/2 Cups Water -- (1C) Note: The original recipe called for 1 1/2 T vegetable oil for the lg loaf and (1T) for the smaller loaf. I omitted it. Could use Wonderslim or possibly applesauce instead. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Formatted into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 128 Fat 0.6g Carbs 27.4g Dietary Fiber 2.2g Protein 4g Sodium 218mg CFF 3.9% * Exported from MasterCook * Apple Butter, Crockpot Recipe By :Liz Waters, AOL Serving Size : 3 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Crockpot Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- apples, cut up, to fill 3 1/2 qt. crockpot 1 cup brown sugar 1 cup apple cider juice of 1 lemon 1 tablespoon cinnamon Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add cinnamon and cook another 10 hours. Stir occasionally until brown. Run through Food mil or any strainer to strain out seeds and skins. I used the blender. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency. Makes 3-4 pints. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - NOTES : I make it every year and we love it.I hope this is what you are lookng for. * Exported from MasterCook * Apple Cider Chicken Stew Recipe By :Chris Sagolla-Flood, Lansing State Journal Serving Size : 6 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup flour 1/2 teaspoon black pepper 1/4 teaspoon ground cloves 2 teaspoons oil 1 1/2 pounds boneless skinless chicken breast halves -- cubed 1 14 ounce can tomatoes -- peeled and chopped 1 onion -- chopped 1 cup apple cider 1/2 cup apple -- chopped 2 teaspoons dried basil 1 teaspoon orange zest -- grated Combine the flour, pepper and clove in a large plastic bag. Shake chicken a few pieces at a time in the flour until lightly coated. In a heavy, non-stick skillet or wok, heat oil on Medium heat. Add chicken and brown until the flesh turns white on all sides. Remove to pan. In same skillet, add tomatoes, onion, chopped apple and cider. Bring to a simmer, then add chicken and simmer, covered for 20 minutes. Add basil and orange zest. Simmer, uncovered for 5 minutes. more. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Country Chicken Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Chicken Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Curry powder 1 large Golden Delicious apple -- cored/chopped 1 large Yellow onion -- finely chopped 1 tablespoon Lemon juice 4 ounces Mushrooms -- sliced 1 teaspoon Chicken bouillon granules 2 cups Apple juice -- or cider 3 1/2 pounds skinless chicken thighs 1 tablespoon Flour Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1 1/2 C. of the apple juice; bring to a boil. Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes). Lift chicken from pan; arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice. 305 calories 7g fat >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with rice or baked potatoes. NOTES : This was delicious. We served it with hot cooked rice. This was our dinner tonight and we thought it a wonderful dish. We served it with rice and broccoli. It is also fairly low-fat. * Exported from MasterCook * Apples - Info Recipe By :Jonathan Lord Serving Size : 1 Preparation Time :0:00 Categories : Fruit Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** It is apple picking time of year here and I thought that this would be a useful bit of information if any of you get to an apple orchard this fall. Apples are a great low-fat food and can be used in so many different recipes. I was also wondering if people could post their FAVORITE apple recipe. I have one for apple cake that is wonderful, but I need to check the fat content before I post it here. More than 8,000 varieties of apples exist today. Each area of the United States has its own special variety, making apples more of a regional marker than any other fruit or vegetable. The following are descriptions and uses for the more popular varieties. BALDWIN: Streaked red and yellow; good for baking. CORTLAND: Large, crisp, tart; red with some green; good in pies. DELICIOUS (RED OR GOLDEN): Sweet, soft; best for eating. EMPIRE: Sweet, crisp, red; good for eating. GRANNY SMITH: Large, green, very tart, crisp; good for eating and cooking. GRAVENSTEIN: Large, green streaked with red, tart, juicy; good for eating and baking, especially in pies. HARALSON: Deep red, very crisp and juicy; good for eating and in applesauce. JONAGOLD: Cross between Jonathan and Golden Delicious; juicy, sweet, aromatic; good in applesauce. JONATHAN: Red, very juicy, on the tart side; good for eating and cooking. MCLNTOSH: Red with some green, crisp, juicy, tart; good for eating and cooking. PAULA RED: Bright red with yellow, crisp, slightly tart; good for eating and cooking. RHODE ISLAND GREENING: Large, green, crisp, tart; great in pies. ROME BEAUTY: Large, round, bright red, firm; good for baked apples. SPY (NORTHERN SPY, PRAIRIE SPY AND OTHERS): Red, robust, slightly tart flavor; good for cooking. WINESAP: Red, tart and crisp; good for cooking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Roses Recipe By :First For Women, 11/10/97 Serving Size : 1 Preparation Time :0:00 Categories : Fruit Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Separate dried apricots into their natural halves. Using fingers, flatten each apricot half until pliable. Roll apricot half skin-side-out into a spiral shape, pinching one end to secure and fanning out other end. Repeat with two more apricot halves, wrapping them around the center in a spiral pattern. OR another way to make them: Flatten out apricot halves. Roll the first one very tight. Place the 2nd one around the first to make a spiraling layer. Continue doing this till you have them as large as you want. Secure with a toothpick in the base and place on plate. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I didn't think of this till just now...but these would make great plate decorations when you plate the Cranberry Mustard Turkey Tenderloins. * Exported from MasterCook * Baked Acorn Squash Recipe By :Butter Buds Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 packet Butter Buds 4 packets Sweet 'n Low(r) sweetener 1/2 cup Hot Water 2 Acorn Squash -- cut in half, seeded Preheat oven to 350 deg F. Dissolve Butter Buds and Sweet 'N Low in hot water. Pour into cavity of each acorn squash half. Bake 1 1/4 hrs or until done. 1/2 squash = 1 serving >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 72.5 Fat 0.2g Carb 18g Fib 0g Pro 1.3 Sod 52mg CFF 2.1% * Exported from MasterCook * Baked Celery Wedges Recipe By :Low Fat Meals Serving Size : 4 Preparation Time :0:00 Categories : Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Stalk Celery -- Abt 2 Lbs 1 Tbsp I Can't Believe It's Not Butter - Light -- Or Margarine 1 cup Diced Carrot 3/4 cup Finely Chopped Onion 1 Tbsp Dried Tarragon 1 Large Garlic Clove -- Minced 1/4 Tsp Salt 1/8 Tsp Ground Pepper 1/2 cup Nonfat Veg Chicken Broth, Low Sod -- Or Low Fat 2 Tbsp Chopped Fresh Parsley Preheat oven to 350F. Trim stem end from celery, leaving stalk intact. Cut off top portion from celery, leaving a 4" base; dice 1C from top of celery and set aside. (Use remaining celery top in salads, soups, stir-fries, etc) Cut celery stalk into 4 lengthwise wedges; set aside. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was very good. Quite quick and easy to prepare. Cal 42.3 Fat 1.5g Carb 6.4g Fib 1.7g Pro 3.3g Sod 210mg CFF 25.4% * Exported from MasterCook * Baked Orange Custard Recipe By :Recipes for Fat-Free Living, Jyl Steinbeck Serving Size : 6 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 navel oranges 1/2 cup sugar 2 1/2 cups skim milk 1 cup egg substitute Preheat oven to 300. Zest the oranges. Stir sugar into skim milk. Beat egg substitute with whisk and add to milk mixture along with orange zest. Pour into individual ramekins or into 1 9" pie pan. Place in a pan of water (water bath) and bake for 1 hour or until cake tester or knife inserted in center comes out clean. Per serving: Calories 183; CFF 8%; Total Fat 2g; Sat Fat 0g; Cholesterol 2 mg; Sodium 128 mg; Carbohydrates 33g >From: BunnyMama@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pumpkin Puree Recipe By :Unknown Serving Size : 4 Preparation Time :0:00 Categories : Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 lbs pumpkin 1/4 tsp salt Preheat oven to 375. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down. Bake, uncovered, for two hours, or until fork tender. Remove from oven and cool. Scrape pulp from shells and puree in a food processor. Add salt. Use immediately in any recipes calling for pumpkin puree or freeze for future use. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : Yields: 1 quart (four cup servings) * Exported from MasterCook * Baked Spicy Sausage Penne Recipe By :BON APPETIT Serving Size : 6 Preparation Time :0:00 Categories : Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound hot Italian sausage -- crumbled 1 teaspoon olive oil 1 large onion -- chopped 3 cloves garlic -- finely chopped 1/2 pound mushroom -- trimmed and sliced 1 teaspoon rosemary -- crumbled 28 ounces canned tomatoes 1/4 cup dry red wine salt and pepper 3/4 pound penne 1/2 cup ricotta cheese -- part skim milk 2/3 cup fresh bread crumbs 1/4 cup Parmesan cheese -- grated Preparation Time: 30 min. Baking Time: 30 min. Preheat oven to 400 degrees F. Spray a 3 quart baking dish with cooking spray. Heat a large nonstick skillet over medium heat. Cook the crumbled sausage in the skillet, until cooked through (5 minutes). Transfer to a pile of paper towels and pat some of the grease off. Set aside. Wipe the skillet clean. Bring a large pot of salted water to a boil (for the pasta). While you are waiting for the water to boil, in the same skillet, heat oil over medium high heat. Add onions; saute until soft (5 minutes). Add garlic; saute for 1 more minute. Add mushrooms and rosemary. Cook until the mushrooms begin to give off liquid (3 minutes). Stir in tomatoes and their liquid, wine, and reserved sausage. Bring to a simmer and cook (uncovered) for 5 minutes. Season with salt and pepper. Cook and drain pasta according to box directions. Toss pasta and sauce together. Spread half of the pasta mixture in the prepared baking dish. Dot with spoonfuls of ricotta and top with the remaining pasta. Cover with aluminum foil and bake for 20 minutes. In a small bowl combine breadcrumbs, Parmesan, and salt and pepper. Sprinkle breadcrumb mixture over the pasta and continue to bake, uncovered, until the top is browned (10 minutes). Servings Per Recipe: 6Calories 405Calories From Fat 24%Protein 19gCarbohydrate 57gCholesterol 27mgSodium 558mg >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : This is a pretty straightforward recipe for a hearty, robust dinner that's low in fat (24% of calories are from fat). If you want to cut the fat even further by using a chicken sausage, just remember that it won't crumble as nicely as the Italian sausages. * Exported from MasterCook * Baked Squash Stuffed With Curried Chicken And Wild Rice Recipe By :Cindy Moore, Riverside, CA (1997) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless skinless chicken breast halves 1 cup wild rice -- cooked and drained 1 tart green apple -- peel core chop 1/2 cup slivered almonds 1/2 cup raisins 1/2 cup fresh parsley -- chopped 1 orange -- juiced 1/2 cup lowfat mayonnaise -- heaping 2 1/2 tablespoons curry powder 1 teaspoon red pepper flakes 3 acorn squash -- halved and baked Cut chicken into 1/2" strips. Quickly boil chicken in water. Drain and cut into cubes. Combine with rice, apple, almonds, raisins and paisley. Blend orange juice, mayonnaise, curry and red pepper flakes. Combine mixtures, stuff the baked squash halves, heat in microwave and serve. Pantry: Use winter squash with a cavity: table queen, butternut, etc. Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside, California. Shared with McRecipe List, untested, by phannema@wizard.ucr.edu Published by Riverside Press-Enterprise (California) on April 17, 1997 >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was delicious and a very filling low-fat meal. For just two of us, I cut the recipe down to 1/3. I baked the squash halves, cut-side down, in about 1/2 " of water in the Microwave until tender. * Exported from MasterCook * Baked Ziti, Vegetarian Recipe By :from various AICR publications Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Italian Legumes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces uncooked ziti -- penne or other pasta 1 tablespoon olive oil 1 1/2 cups onion -- chopped 1 garlic cloves -- minced (1 to 2) 1 large carrot -- finely chopped 1 can tomatoes with no added salt -- (14.5 oz.) 1 can tomato sauce -- (8 oz.) 1 cup mushrooms -- sliced 1 1/2 teaspoons dried oregano 1 can great northern beans -- (15.5 oz.) drained and rinsed -- or other white beans -- or 1 cup home-cooked 6 ounces ricotta cheese, (part-skim or fat-free) -- or 8 oz. soft tofu 3 ounces reduced fat monterey jack cheese -- shredded -- or mozzarella cheese 3 tablespoons grated parmesan cheese Cook pasta according to package directions; drain well. Preheat oven to 375 degrees F. Lightly coat a two-quart baking dish with oil or non-stick cooking spray; set aside. Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and carrot; saute 10 minutes, stirring often. Stir in tomatoes with juice, breaking them up with a spoon. Add tomato sauce, mushrooms and oregano. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in beans and heat through. Remove pan from heat. Add drained pasta, shredded cheese; crumble in ricotta or tofu; toss gently. Spoon mixture into prepared baking dish and sprinkle with Parmesan cheese. Cover and bake for 30 minutes. Serves 4, with 475 calories and 13 grams fat per serving (with fat-free ricotta, 9 grams fat and 437 calories per serving). Preparation time: 10-12 minutes Cooking time: 1 hour >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : This baked ziti makes a nutritionally-balanced meal in itself. Those with heartier appetites might add some whole-grain bread and a tossed salad or fruit. * Exported from MasterCook * Balsamic Basil Baste Recipe By :SUNSET MAGAZINE Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup balsamic vinegar 2/3 cup fresh basil leaves -- minced 1/4 cup honey 2 tablespoons lemon juice 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano Combine everything and use to marinate 1 to 2 pounds of cut vegetables, lamb chops, or chicken at leat 15 minutes up to 1 day. Broil or barbeque, basting frequently with the remaining marinade. Makes about 1 cup >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic Roasted Carrots Recipe By :Sunset Magazine Serving Size : 3 Preparation Time :0:00 Categories : Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large carrots -- (about 2 pounds) 1/4 cup balsamic vinegar 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper Cooking spray Preheat oven to 375 degrees F Cut carrots in half lengthwise:cut diagonally into 1-inch pieces to equal 5 cups. Combine carrots and next 4 ingredients in a bowl, stir well. Spoon carrot mixture onto a jelly-roll pan coated with cooking spray. Bake at 375 degrees F for 40 minutes. Yield 3 servings (1 cup) Per serving: Cal 125 Pro 2.2 g Fat 3.6 g Carb 22.8 g Fib 7 g Chol 0 Sod 272 mg CFF 16% >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Cinnamon Waffles Recipe By :Heritage Of America Cookbook Serving Size : 6 Preparation Time :0:20 Categories : Breakfast Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup flour 1 Tbsp baking powder 3/4 Tsp cinnamon 1/4 Tsp salt 2 egg whites -- whipped 1 1/2 cup skim milk -- at room temperature 2/3 cup banana -- mashed 1/2 cup applesauce -- at room temperature Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and applesauce. Add dry ingredients to wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I just spotted it as I was looking for something to make for breakfasts. This would be nice for a weekend. Cal 192.6 Fat 0.6g Carb 39.7g Fib 0.8g Pro 7.3g Sod 322mg CFF 2.8% * Exported from MasterCook * Banana Date Loaf Recipe By :Eating Well Is the Best Revenge by Marian Burros Serving Size : 14 Preparation Time :2:00 Categories : Breads Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached flour 1 1/4 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon allspice 2 teaspoons cinnamon 1/2 teaspoon salt 1 whole egg 1 egg white 1 tablespoon canola oil 1 cup chopped dates 1/2 cup firmly packed brown sugar 2 large bananas -- very ripe 1 1/2 cups buttermilk -- (lowest fat) 1 teaspoon vanilla Sift together into a large bowl the white and whole-wheat flours, baking power, soda, spices and salt. Lightly combine the egg and egg white. Make a well in the center of the dry ingredients and add the eggs, oil, dates, and brown sugar. Stir to mix well but do not beat. Mass the bananas in a processor; add buttermilk and vanilla and process to blend. Pour into the batter and mix thoroughly. PREHEAT OVEN to 350F. Pour batter into a nonstick 8-1/2 by 4" loaf pan and bake for 40 to 55 minutes in the bottom third of the oven, or until the center is done (test with toothpick). Cool for 10 minutes on a rack; remove from pan and continue to cool on the rack. Cut into 14 slices. APPROX: 205 cals, 2 g fat (8.7%), 15 mg chol. 195 mg sodium, 5 g protein, 45 g carb. kitpatH Bookshelf, Oct 97: Eating Well Is the Best Revenge : Everyday Strategies for Delicious, Healthful Food in 30 Minutes or Less ~ Marian Burros / Hardcover / Published 1995 Described as a moist sweet quick bread. Marian got it from Michel Stroot at the Golden Door in Escondido, California. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Pumpkin Bread Recipe By :The Banana Lover's Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup applesauce -- at room temperature 2 egg whites -- whipped 3 Tbsps orange juice -- at room temperature 1 cup bananas -- mashed 1/2 cup pumpkin 2 1/2 cup All-Purpose Flour -- Unbleached 1/2 cup granulated sugar 1/2 cup brown sugar -- packed 1 Tsp cinnamon 1/8 Tsp cloves 1 Tsp baking powder 1/2 Tsp baking soda 1/2 cup raisins Preheat oven to 350F. Prepare a pan(s) with cooking spray and flour. In a mixing bowl, combine applesauce, egg whites, orange juice, bananas, and pumpkin. In another mixing bowl, combine flour, sugars, cinnamon, cloves, baking powder, baking soda, and raisins. Mix wet ingredients with dry ingredients just until moistened. Pour into prepared pan(s). Bake for 1 1/4 hours depending on pan size. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 329.1 Fat 0.8g Carb 76.2g Fib 1.4g Pro 6.1g Sod 145mg CFF 2% * Exported from MasterCook * Bean And Tomato Soup Recipe By :Jayni Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil white onions -- chopped sliced scallions garlic tomatoes chopped parsley lowfat chicken broth -- or vegetable broth tomato sauce -- optional black pepper seasonings rice cooked beans I'd get out my trusty little soup pot, put in just a teensy bit of olive oil, and saute some chopped white onions till they're transparent, or even caramelized, depending on my mood. Somewhere along the line I'd add some 1" diagonal slices of scallions (white and green parts), some diced carrot, and some chopped garlic, but I wouldn't cook those as long as the white onion. I'd chop those tomatoes and add them (I wouldn't peel them, but you can if you want). Then I'd throw in some chopped parsley. Then, from the pantry, I'd put in a can or two of low-fat chicken broth or some vegetable broth. Knowing me, I'd also put in a can of drained, rinsed beans--black, great northern, garbanzo, pinto, red kidney or ? At this point, I'd taste the soup base. If it wasn't tomato-ee enough, I'd add a can of diced tomatoes, or perhaps a can of tomato sauce. I'd probably want some coarse-ground black pepper in there. Depending on my mood, I'd add a generous amount of ground cumin and/or Mexican oregano and/or Worcestershire sauce and/or Melinda's Original Habanero Sauce and/or ??? Finally, I MIGHT add 1/3 cup of rice (white or brown), then leave it all to simmer, covered, for 30 minutes to hours. - - - - - - - - - - - - - - - - - - - NOTES : I make a soup like this for myself at least every couple of weeks, and never tire of it, because there are so many variables--you can have limitless variety. The soup can have a Mexican slant, or Italian, or almost any ethnicity. * Exported from MasterCook * Beef Noodle Stovetop Casserole Recipe By :Canadian Living "Rush Hour Cooking" Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds extra lean ground beef 1 1/2 Cups Onion -- Chopped 1 Cup Celery -- Chopped 1/2 Cup Sweet Green Peppers -- Chopped 1 Teaspoon Salt 1/4 Teaspoon Pepper 19 Ounces Canned Tomatoes 19 Ounces Tomato Juice 19 Ounces Canned Kidney Beans -- Red, Undrained 10 Ounces Canned Mushrooms -- Undrained 1 Tablespoon Chili Powder 1/3 Pound Broad Noodles -- Uncooked In a very large heavy pot or Dutch oven, brown ground beef. Add onion, celery, green pepper, salt and pepper. Cook, stirring often, until vegetables are softened. Drain off any excess fat. Add tomatoes, tomato juice, kidney beans, mushrooms and chili powder. Bring to boil; stir in noodles. Reduce heat, cover and simmer for about 15 minutes or until noodles are tender. Taste and adjust seasoning if necessary. Makes about 8 servings. >From: walbergr@techplus.com (Carole Walberg) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Salad #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked black beans 2 cups corn -- (frozen is better than canned) 1/2 medium red onion -- diced 1 small red or yellow or green bell pepper -- diced pepper 1 jalapeno peppers -- finely diced -- (1 to 2) -- (wear gloves!) 1/4 cup fresh cilantro -- loosely packed -- snipped -- Dressing: 2 tablespoons canola oil 1/3 cup fresh lime juice 1/8 teaspoon sugar -- (scant) salt and fresh pepper -- to taste Mix beans, corn, onion and bell peppers in a large bowl. Add jalapeno (wear gloves; carefully remove seeds and veins -- the source of most of the heat in a jalapeno; wash cutting surface and knife with warm soapy water when you finish). Sprinkle snipped cilantro over mixture. Shake dressing ingredients thoroughly in a small jar; pour over salad and mix gently. Add salt and freshly ground pepper to taste. Refrigerate several hours before serving. To serve, mound on fresh lettuce leaves (e.g. red leaf lettuce, or green leaf). This is a colorful, flavorful salad. I sometimes add a can of drained pinto beans in addition to the black beans; also sometimes use two or even all three different bell peppers for both color and taste. But then I love both beans and peppers! I've also occasionally added diced celery to the mix. >From: Marilyn Olander - - - - - - - - - - - - - - - - - - - NOTES : Here's a tasty black bean salad with a Southwestern flair (a little taste of Arizona): * Exported from MasterCook * Black Eyed Peas With Garlic And Kale Recipe By :from various AICR publications Serving Size : 6 Preparation Time :0:00 Categories : Legumes Vegan Vegetables Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds kale -- washed and drained 1 tablespoon olive oil -- or other vegetable oil 1 tablespoon fresh garlic -- chopped -- or more to taste 1 pinch dried red pepper 2 cups canned or cooked black-eyed peas 1 tablespoon cider vinegar -- or to taste Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes. Drain. Reserve the water for soup, if desired. In a large non-stick skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, until it begins to sizzle, about two minutes. Add the peas and red pepper and cook until blended, stirring, about three minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature. Serves 6, with 105 calories and 3 grams fat per serving. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Traditionally cooked with a piece of salt pork or fat back, the black-eyed peas and greens in this recipe are combined with sautied garlic and a pinch of crushed red pepper. * Exported from MasterCook * Braised Halibut Recipe By :COOKING MONDAY TO FRIDAY, SHOW #MF6754 Serving Size : 2 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 small onion -- finely chopped 1 carrot -- finely chopped 1 stalk celery -- finely chopped 2 tablespoons dry white wine 1 pound halibut steaks Salt and freshly ground black pepper 1 cup nonfat fish stock -- or more -- or chicken broth Steamed carrot threads -- or pea pods for garnish Black sesame seeds for garnish -- optional Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes. Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes. With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread, Favorite Homemade Recipe By :Family Circle, 10/7/97 Serving Size : 36 Preparation Time :0:00 Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pkg Active Dry Yeast 3 1/4 cup Warm Water 1/2 cup Sugar 1/4 cup Vegetable Oil 4 Tsp Salt 7 1/4 cup All-Purpose Flour 3 cup Whole Wheat Flour Combine yeast, 1 C of the warm water and the sugar in a large bowl; stir until the yeast is dissolved. Let stand until mixture is foamy, about 10 min. Stir remaining warm water, the oil and salt into yeast mixture. Whisk together 7 C of the all-purpose flour and the whole wheat flour in a large bowl until combined. Make a well in the center of the flour mixture. Add half of the yeast liquid to the well; stir into the flour mixture to blend. Stir in the remaining yeast liquid until a rough mass is formed. Turn dough out on floured surface; this is a very soft dough. Knead until smooth and elastic, about 5 min, adding as much of the remaining 1/4C all-purpose flour as needed to prevent sticking. Place dough in lightly oiled bowl; turn dough in bowl so all sides are coated. Cover bowl with towel or lightly greased waxed paper. Let rise in a warm place, away from drafts, for 45 - 50 min or until dough doubles in volume. Grease three 9 x 5 x 3" loaf pans. Punch dough down. Turn out the dough onto a lightly floured surface. Knead lightly. Divide into thirds. Place one portion in each of the prepared pans. Cover with a damp towel or lightly greased waxed paper. Let rise in warm place, away from drafts, until doubled in volume, for 30 - 45 min. To bake, heat oven to 400F. Bake bread for 25 min or until hollow sounding when lightly tapped. Turn loaves out onto wire racks and let cool completely. Makes: 3 loaves (12 slices per loaf) Prep Time: 20 min Rise: 1 hr 15 min to 1 hr 45 min Bake: at 400F for 25 min. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : When you have a need to make a few loaves of bread for a crowd, this might be a good recipe to try. This moist bread is certain to please children and adults alike. * Exported from MasterCook * Brown Veal Or Beef Stock Recipe By :COOKING MONDAY TO FRIDAY, SHOW #MF6749 Serving Size : 1 Preparation Time :0:00 Categories : Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds veal bones -- * -- or beef bones -- cracked by butcher 2 onions -- quartered 2 stalks celery -- cut into 2 inch chunks 2 carrots -- scrubbed clean and cut into 2inch lengths 1 gallon water Bouquet Garni including: parsley 1 teaspoon thyme 2 cloves garlic 12 peppercorns bay leaf 1 medium tomato -- cored and chopped * for an all purpose "brown stock" 2 pounds veal bones and 3 pounds beef bones, cracked by butcher Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until well browned, add the onions, celery and carrots and roast for 30 minutes longer. Transfer bones and vegetables to a 1012 quart tall stockpot. Discard fat from roasting pan and deglaze with 2 cups of the water. Add this to the stock pot with remaining water, bouquet garni and tomato. Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours, skimming occasionally and replenishing the water to keep the level of water somewhat constant. Strain and discard solids; let stock come to room temperature and chill. When chilled, discard surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt. If you want to concentrate it, keep on reducing and transferring to a smaller pot until you have the consistency you want. Yield: about 3 quarts of stock >From: "Tina D. Bell" NOTE: refrigerate and skim off fat, which comes to the top and solidifies. Good for fat-free sauteing, as well as other broth uses. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Burger Casserole Stuff, Reggie's Recipe By :Reggie Dwork Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Lean Beef, Ground -- Less Then 15% Fat, 1/2 Lb Noodles 1 Cup Frozen Corn -- Thawed 1 Carrot -- Sliced Thin Salt And Pepper -- To Taste 1/2 Onion -- Chopped Fine Cook noodles in boiling water till al dente. Drain and run under cool water so that they stay separate. Set aside. Brown the ground beef (because of the low fat content there were no drippings...if there were I would drain them off). Brown the onion. Add the thawed corn, carrot, and salt and pepper to skillet. After the carrots have cooked to a tenderness that you prefer, add the noodles. Stir to mix all well and heat through. You can pretty much toss whatever you want into this. It is one of those quick and easy meals that you just use up all your left overs on if you want. Entered into MasterCook and created for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 420.1 Fat 8.3g Carb 51.4g Fib 3.3g Pro 34.5g Sod 153mg CFF 17.9% * Exported from MasterCook * Carrot Orange Soup With Toasted Cashew Garnish Recipe By :Dairy Hollow House Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps butter 1 lg onion -- chopped 4 cup nonfat chicken broth 1 tbsp honey -- or to taste 1 1/2 lbs carrots -- peeled and chopped 2 tbsps tomato paste 2 tbsps long-grain rice orange zest -- from 1 orange 1 cup fresh orange juice 1/2 cup evaporated skim milk -- * see note salt and pepper -- to taste 1/8 tsp nutmeg -- optional 1 tbsp brandy -- optional 1 dash cayenne pepper -- optional toasted cashews -- for garnish *Original recipe called for 1/2 c heavy cream. In a 10" skillet, melt butter over medium heat. Add onion and saute until it starts to soften, about 3 minutes. Transfer the saute to a soup pot with broth, honey, carrots, tomato paste, and rice. Bring to a boil, then turn down heat to medium low and let simmer, covered for 30 minutes or until the rice is quite soft. Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper. Taste. If carrots are flavorfull enough, you won't need anything else, but if its not quite there, add nutmeg, brandy and cayenne to taste. For extra smoothness, you may strain the soup after pureeing. Return the soup to the pot and reheat, watching closely to prevent burning. Taste. If its too thick, thin with additional broth. Serve with toasted cashews as garnish. >From: - - - - - - - - - - - - - - - - - - - NOTES : I thought of this recipe as I've been reading all the soup recipes. It's a good one for fall, but it also has a good tip. When making a pureed veggie soup you can add creaminess without the fat of cream by adding some rice while cooking. This recipe uses that technique and subsequently you could leave out the cream/milk, but as the author says, it really makes the flavor so wonderful. _____ * Exported from MasterCook * Catfish Almondine #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup sliced almonds -- toasted lightly -- in a non-stick pan -- (can reduce amount) 1 Pound catfish fillets 1 Tablespoon diet margarine -- (your favorite) 1 lemon -- juiced Pan fry the catfish filets in the margarine until they are lightly browned. Remove from pan and keep warm. Add lemon juice and almonds, and heat through. Serve sauce over filets. >From: jneger@juno.com (Nicki A Eger) - - - - - - - - - - - - - - - - - - - NOTES : I've got a good catfish recipe. This is good enough for company food! * Exported from MasterCook * Catfish Fillets Recipe By :CougarWmn1@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- mustard worcestershire sauce lemon juice catfish fillets Mix to taste.... Coat the fillet with the sauce and place in a grilling basket on your grill. Another way is to go to Cracker Barrel and buy the Cajun Spice Mix they sell and grill in the basket on your grill! - - - - - - - - - - - - - - - - - - - NOTES : I love catfish!! This is one of the best ways to fix it. * Exported from MasterCook * Cheese Topped Orange Roughy Recipe By :Simply Colorado, Nutritious Recipes for Busy People Serving Size : 6 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb orange roughy -- or sole/code or snapper -- TOPPING: 1/3 cup light mayonnaise -- (I used Kraft Fat Free) 1/3 cup Parmesan cheese -- grated 1/4 cup green onion -- sliced 1/2 tsp lemon juice 1/4 teaspoon garlic powder -- (1/4 to 12) Hot sauce to taste -- (I used very little) Preheat oven to 350 F. Place fish in a shallow glass casserole coated with cooking spray; bake 8 minutes or until fish flakes easily when tested with fork. Meanwhile, mix topping ingredients. Spread topping evenly over cooked fish fillets. Broil 6 inches from heat for 5 minutes or until topping is lightly browned. Serving Size: 5 ounces Preparation Time: 3-5 minutes Cooking Time: 10-12 minutes Nutrient Analysis per serving: USING LIGHT MAYO Calories: 124 Fat: 4.5 gm Cholesterol 53 mg Sodium: 211 mg Colorado Dietetic Association >From: "Nanci J. Borg" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Blintz Recipe By :BON APPETIT Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE CREPES 2 eggs 1 cup skim milk 1 teaspoon oil 1/4 teaspoon ground cinnamon 1 teaspoon sugar 1/2 cup flour 1 pinch salt FOR THE FILLING 8 ounces cottage cheese -- low fat 1/4 cup sugar 1 teaspoon Amaretto FOR THE SAUCE 2/3 cup water 1 pound cherries -- pitted 1/4 cup sugar 1 tablespoon Amaretto Preparation Time: 25 min. FOR THE CREPES: Beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. FOR THE FILLING In a blender, mix cottage cheeses, sugar, and Amaretto until smooth. Set aside in refrigerator. Spread about 2 tablespoons of cottage cheese mixture on each crepe. Roll crepe tootsie roll style. FOR THE SAUCE me people like to fill the crepe and then let it In a cook and serve skillet, boil water. Add cherries. Allow mixture to boil again. Reduce heat to low and simmer for 5 minutes. Stir in sugar and Amaretto. Pour warm sauce over filled crepes. Servings Per Recipe: 4 Calories 336 Calories From Fat 14% Protein 13g Carbohydrate 60g Cholesterol 94mg Sodium 260mg >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : I like to make the filling and sauce beforehand, so I can eat the crepes fresh. Some people like to fill the crepe and then let it simmer in the sauce to heat through. I admit that this latter method is more convenient, but I'm scared that the my low fat filling will curdle. Also, I usually use frozen cherries and omit using the water for the sauce. Finally, I like to top the blintzes with some sweetened light sour cream. * Exported from MasterCook * Chicken Dijon Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 skinless boneless chicken breast halves salt and pepper -- to taste 1/3 cup lowfat yogurt 1/4 cup Dijon mustard 1/2 cup bread crumbs -- Fine 1 teaspoon dried thyme -- crumbled 1/2 teaspoon salt 1/4 teaspoon pepper 1. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets. 2. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. 3. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken. 4. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center. >From: RecipeLu - - - - - - - - - - - - - - - - - - - NOTES : According to MC this has 153 calories and 2.7 grams of fat; 16.4% CFF * Exported from MasterCook * Chicken With Anjou Pear Relish Recipe By :Hanneman Oct 1997 Riverside Serving Size : 2 Preparation Time :0:20 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---RELISH--- 1 Red Anjou Pear -- cored and chopped (leave the skin on) 3 radishes -- (2 or 3) 2 tablespoons red bell pepper 1 sprig tarragon -- to taste 2 small basil leaves salt -- a pinch pepper -- be generous 2 tablespoons slivered almonds -- as topping ---SAUCE--- 1/2 cup vegetable broth -- full-flavored 1/2 teaspoon balsamic vinegar 1/2 teaspoon tarragon vinegar 2 tablespoons fresh lemon juice ---CHICKEN--- 6 ounces skinless boneless chicken breast halves -- apportioned salt and pepper 1/2 teaspoon lemon rind -- fine julienned olive oil spray 1/2 teaspoon canola oil -- butter flavored ---MENU--- 1/3 pound idaho potatoes -- scrubbed and cubed 2 cloves garlic -- minced salt and pepper 1 teaspoon olive oil -- or less 1 teaspoon chopped fresh rosemary 8 ounces green beans -- fresh, steamed NOTE - the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce. Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.] Next combine the sauce ingredients, adding things to the measure of broth. Preheat a square grill pan on the stove top to high. Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces. Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want. Plate the chicken; top with the relish and and saucy juice. [260.5 CALS, 8.8 G FAT /MC est] NOTES | Do not make applesauce. Avoid the temptation to press down on the relish with spoon or spatula. Makes enough relish for 3 servings; so if you serve 8-ounce chicken breasts, you do not need to increase the relish. MENU | We served this with scrubbed Idaho (yes, Idaho! very good) potatoes; cubed, sauted briefly in garlic and olive oil; sprinkled with salt and plenty of pepper and minced fresh rosemary. They were roasted in a preheated 425degF oven, covered, for 25 minutes. Steam a fresh vegetable; we had green beans. [MENU: 360.4 CALS 11.3G FAT /MC est] - - - - - - - - - - - - - - - - - - - NOTES : We had Red Anjou Pears at the store and grabbed some. They are low sugar pears, great for cooking. This menu was very satisfying. Didn't talk until we were halfway through. Some may want to add a little allspice to the pear relish but we liked it this way. Oh, and do try Idahos in your roasted potato with rosemary recipes. Leftovers will go into a potato-garlic soup tomorrow. * Exported from MasterCook * Chicken With Apple Chutney Recipe By :Cooking Light (modified) Serving Size : 4 Preparation Time :1:00 Categories : Chicken Condiments & Seasoning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Granny Smith apple -- chopped 1 cup diced tomato 3/4 cup thinly sliced onion 3 tablespoons brown sugar 2 tablespoons cider vinegar 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 4 boned and skinned chicken breast halves Combine first 7 ingredients in a small saucepan and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill. Grill or broil chicken 15-20 minutes or until done. Serve chicken with apple chutney. >From: Joanne McAndrews Eisenman Per serving: 175 Calories; 1g Fat (7% calories from fat); 21g Protein; 19g Carbohydrate; 51mg Cholesterol; 68mg Sodium - - - - - - - - - - - - - - - - - - - NOTES : Here's what we had for dinner tonight. It was delicious!!! * Exported from MasterCook * Chilled Tomato Cannollini Bean Soup Recipe By :bobbi744@sojourn.com Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ripe tomatoes cored -- cored 2 cups tomato juice 19 ounces canned cannelini beans -- drained and rinsed 2 tablespoons red and yellow peppers -- chopped 2 tablespoons olive oil 1 tablespoon fresh lime juice 1 green onion -- chopped 1/2 clove garlic -- chopped 1 teaspoon chopped basil 1/4 teaspoon salt -- or to taste 1 dash Tabasco sauce green onion tops -- thinly sliced Combine in large bowl: tomatoes, juice, beans, peppers, olive oil, lime juice, chopped green onion, garlic, basil, salt and Tabasco sauce. Refrigerate for 6 hours to 2 days. Garnish with green onion tops. MC formatting and posted by Roberta Banghart - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve cold. NOTES : Per serving: 216 cals., 7 g. fat, 0 mg. chol. * Exported from MasterCook * Cinnamon Apple Muffins Recipe By :Cooking Light, September 1997 (modified) Serving Size : 18 Preparation Time :0:45 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 1/2 cups Granny Smith apple -- peeled and chopped 1 cup lowfat buttermilk 1/3 cup skim milk 1/3 cup lowfat ricotta cheese 3 tablespoons vegetable oil 1 tablespoon vanilla extract 2 large egg whites 1 large egg 3 tablespoons sugar 2 teaspoons ground cinnamon Preheat oven to 400. Combine first 5 ingredients in a large bowl. Stir in apple, and make a well in the center of the mixture. Combine buttermilk and the next 6 ingredients in another bowl (buttermilk through eggs); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups. Combine 3 tablespoons sugar and 2 teaspoons ground cinnamon in a small bowl; sprinkle evenly over batter. Bake at 400 for 18 minutes or until done. Remove from pans immediately; cool on a wire rack. >From: Joanne McAndrews Eisenman Per serving: 156 Calories; 3g Fat (17% calories from fat); 4g Protein; 29g Carbohydrate; 12mg Cholesterol; 178mg Sodium - - - - - - - - - - - - - - - - - - - NOTES : I made these this morning; they are very good, and they made the kitchen smell great :-) * Exported from MasterCook * Cod In Red Wine Recipe By :COOKING MONDAY TO FRIDAY, SHOW #MF6754 Serving Size : 2 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 onion -- thinly sliced 1 clove garlic -- minced 1/2 cup red wine -- and fish stock -- or clam juice 1 tablespoon capers 1/2 teaspoon dried thyme Salt and freshly ground black pepper 1/2 cup parsley -- (packed) chopped 1/2 pound cod -- cut into 1inch chunks Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook). Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup. Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in parsley (don't worry if fish falls apart). Adjust seasoning and spoon in deep plates over rice. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornish Hens With Caraway Cabbage Recipe By :Bon Appitit, June 1995 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 tablespoon vegetable oil 6 shallots -- sliced 2 plum tomatoes -- seeded, chopped 2 garlic cloves -- sliced 1/2 cup dry white wine 2 large fresh thyme sprigs 1 small bay leaf 2 cups canned unsalted beef broth 2 cups canned low-salt chicken broth 1 tablespoon canned low-salt chicken broth 2 teaspoons caraway seed 1 teaspoon cornstarch --- Cabbage: 2 teaspoons caraway seed 1 tablespoon butter buds -- plus broth as needed 1/4 head savoy cabbage -- cored, sliced 1/2 onion -- thinly sliced 1/2 cup canned low-salt chicken broth 1 package HEALTHY CHOICE THIN-SLICED HAM -- cut into thin strips --- Hens: 2 Cornish game hens -- quartered -- 1 1/4 to 1 1/2 lbs each --- 1 cup couscous -- cooked according to -- package directions For Sauce: Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; Sauti 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often. Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper. For Cabbage: Tie caraway in cheesecloth square. Put butter buds and 2 tablespoons of broth in heavy large skillet over medium-high heat. Add cabbage and onion; Saute until cabbage begins to wilt, about 3 minutes. Add broth, a tablespoon at a time as nee ded. Add the remainder of the broth, and caraway bundle. Simmer until liquid ev aporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in ham. S eason with salt and pepper. For Hens: Preheat oven to 450 degrees F. Season hens with salt and pepper. Place o n baking sheet. Roast 10 minutes. Reduce oven temperature to 375 degrees F.; con tinue roasting until cooked through, about 30 minutes. Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over. NOTE: remove skin before eating to reduce fat. 4 Servings Source: The Inn at Perry Cabin; St. Michaels, MD >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread Recipe By :Panasonic Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Bread Flour 2 1/2 Teaspoons Active Dry Yeast 2 Tablespoons Sugar 1 1/2 Tablespoons Dry Milk 1 1/2 Teaspoons Salt 3/4 Cup Water 1 1/2 Tablespoons Butter 1/2 cup Cranberry juice >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 154.6 Fat 2g Carb 29g Fib 1.1g Pro 4.6g Sod 286mg CFF 12% * Exported from MasterCook * Cranberry Chutney #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med onion -- chopped 1 med apple -- peeled, cored and chopped 1/4 cup celery 1 pkg fresh or frozen cranberries -- (12 oz) thawed 3/4 cup sugar 1/4 cup light brown sugar 1/2 cup dark raisins 1 tsp cinnamon 3/4 tsp ginger 1/2 tsp ground allspice 1/2 cup water (microwave method) In large microwave-safe bowl combine onion, apple and celery. Cover tightly. Microwave on high 4 min or until tender. Stir in cranberries, sugars, raisins, spices, and water. Recover and microwave on high 8-10 minutes or until cranberries start to pop. Stir and recover, and let stand 15 minutes. Makes about 3 cups. >From: jneger@juno.com (Nicki A Eger) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Margaritas Recipe By :Glamour magazine Serving Size : 6 Preparation Time :0:10 Categories : Beverages Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup tequila 1/4 cup Triple Sec -- or orange juice 1 cup cranberry cocktail, frozen concentrate 3 cups crushed ice Combine all ingredients in blender and blend until smooth. >From: Joanne McAndrews Eisenman Per serving: 191 Calories; 0g Fat (0% calories from fat); 0g Protein; 27g Carbohydrate; 0mg Cholesterol; 5mg Sodium - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipe for our favorite holiday beverages, Cranberry-Marinated Vodka and Cranberry Margaritas. I *love* the brilliant red color of these drinks. The margaritas are fun to make when you are having turkey tacos using your Thanksgiving leftovers. * Exported from MasterCook * Cranberry Marinated Vodka Recipe By :Gourmet magazine Serving Size : 12 Preparation Time :0:00 Categories : Beverages Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups cranberries 2 1/2 cups water 1 1/4 cups sugar 2 cups vodka Combine 5 cups cranberries, water and sugar in a heavy large saucepan. Bring to a boil, stirring frequently to dissolve sugar. Cool completely. Mix in vodka. Cover cranberry mixture and let stand 2 days at room temperature. Strain cranberry mixture through a sieve into a clean container. Cover and refrigerate. Fill glasses with crushed ice, pour cranberry vodka over and serve. >From: Joanne McAndrews Eisenman Per serving: 188 Calories; less than one gram Fat (1% calories from fat); 0g Protein; 26g Carbohydrate; 0mg Cholesterol; 3mg Sodium - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipe for our favorite holiday beverages, Cranberry-Marinated Vodka and Cranberry Margaritas. I *love* the brilliant red color of these drinks. A batch of this vodka makes a nice holiday gift-- in the past we have bottled it into clear glass bottles with attached stoppers, which I bought at Williams-Sonoma, We have also served this in small glasses over ice with appetizers on Thanksgiving. * Exported from MasterCook * Cranberry Mustard Turkey Tenderloins Recipe By :Low-Fat Meals Serving Size : 5 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds FF Boneless Turkey Breast Tenderloins 2 Tbsp Dijon Mustard 4 Tsp Packed Brown Sugar -- Divided 1 Tbsp Cornstarch 16 Oz Cranberry Sauce -- Whole Berries 16 Oz Apricot Halves In Light Syrup Drain But Reserve 1/2 C Syrup 2 Tbsp Sliced Green Onions Preheat oven to 350F. In 9" sq or 11 x 9" baking pan, arrange turkey tenderloins. In small bowl, combine mustard and 1 tsp brown sugar; spread evenly over turkey. Bake, uncovered, 20 min. Meanwhile, prepare sauce: In medium-sized saucepan, combine cornstarch, 3 tsp brown sugar, cranberry sauce and reserved 1/2 C apricot syrup. Place over med heat and bring to a boil; boil 1 min or until sauce bubbles and thickens, stirring constantly. Remove from heat. Spoon about 1/2 C sauce evenly over turkey; bake 20 min longer. Add apricot halves and bake 10 min longer or until turkey is no longer pink in center. To serve, slice turkey tenderloins and arrange with apricot halves on serving platter. Reheat sauce over low heat until warm, stirring occasionally. Spoon evenly over turkey and apricots; sprinkle with green onions. This was absolutely incredible tasting. Actually very quick and easy to prepare also. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was amazing!! Would actually make a great Thanksgiving turkey meal for anyone who doesn't want to bother with cooking a whole turkey. * Exported from MasterCook * Cranberry Orange Bread Recipe By : Serving Size : 14 Preparation Time :3:40 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 2 1/2 cup Bread Flour 1 Tsp Salt 1 Tbsp Skim Milk -- powder 4 Tsp Applesauce, Unsweetened -- * see note 1 cup Cranberries -- fresh, chopped 1 cup Orange Juice Add all the ingredients in order. I select thin crust and start the machine. Formatted into MasterCook II by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I use applesauce to lower the fat count. The standard recipe calls for 4 tsp butter or margarine. I do not reconstitute the nonfat milk powder before I put it in the pan. Cal. 103.0 Fat 0.4 g Carbs 21.4 g Protein 3.5 g Sodium 53 mg Dietary Fiber 1.2 g CFF 3.2% * Exported from MasterCook * Cranberry Orange Tea Bread Recipe By :The Art of Quick Breads - Beth Hensperger Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup cranberries -- whole, fresh 1 cup sugar 2 cup flour, all-purpose 1 Tbsp baking powder 1/2 Tsp ground nutmeg 1/4 Tsp ground ginger 1/4 Tsp Salt grated zest of two oranges 1/2 cup walnuts -- chopped 3/4 cup fresh orange juice 1/2 cup egg beaters(r) 99% egg substitute 1 Tsp vanilla extract 4 Tbsp unsalted butter -- melted Preheat oven to 350F. Combine the cranberries and sugar in the work bowl of a food processor fitted with the steel blade. Pulse to coarsely grind. Set aside. In a large bowl, combine the flour, baking powder, spices and salt. Add the orange zest and walnuts. Toss to blend. In a small bowl, combine the orange juice and egg substitute. Beat with a whisk until frothy. Add the vanilla extract and cranberry mixture. Stir to combine. Pour over the dry ingredients and drizzle with the butter. Stir with a spatula just until moistened and cranberries are evenly distributed. Pour the batter into a loaf pan coated with cooking spray. Bake on the center rack of the preheated oven for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. The top surface should be crusty and golden. Turn the loaf out onto a wire rack to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 202.1 Fat 5.1g Carb 36.6g Fib 0.6g Pro 3.2g Sod 151mg CFF 22.3% * Exported from MasterCook * Cranberry Pumpkin Bread #4 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup oil -- (or 1 stick butter melted) 2 eggs 1 cup sugar 1 cup solid pack pumpkin 2/3 cup whole berry jellied cranberry sauce 1 1/2 cups flour 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon cloves Combine all ingredients in food processor and process for five seconds. Scrape down and pulse to combine 1 or 2 times. Do not overprocess. If you don't have a processor, you could probably just stir this up by hand. Spray with Pam (or lightly but thoroughly grease) an 8" loaf pan. Spoon batter into pan. Bake for approx. 1 hr. and ten minutes in 350 F oven. You may need to tent foil over the top after it has been in the oven for about 30 minutes to keep it from getting too dark before the bread is done. Test with a skewer to be sure it's baked all the way through. Sorry I can't cite the source of this recipe; I found it somewhere on the net. >From: Marilyn Olander - - - - - - - - - - - - - - - - - - - NOTES : This is a moist and delicious cranberry bread. The recipe calls for 1/2 c oil or melted butter, but that amount can be cut in half without affecting the outcome. You might also try replacing the pumpkin with the same amount of mashed bananas. I mixed the batter up by hand: * Exported from MasterCook * Cranberry Vinaigrette Recipe By :Prevention's Stop Dieting (1994) Serving Size : 4 Preparation Time :1:10 Categories : Condiments & Seasoning Fruit Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon powdered fruit pectin 1/4 teaspoon lemon pepper 1/4 teaspoon poppy seeds 2/3 cup cranberry juice cocktail 1 tablespoon white vinegar 1 tablespoon honey In a small bowl, stir together the fruit pectin, lemon-pepper seasoning and seeds. Then stir in the juice, vinegar and honey. Cover and chill at least 1 hour before serving. PER 2 TBS 46 cals, 0.1g fat (2%) Store, tightly covered in refrigerator no more than 3 days. Stir well before serving as you might raspberry vinaigrette. Prevention's Stop Dieting and Lose Weight (1994) Rodale Press. isbn 0875961983. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Mushroom And White Bean Soup Recipe By :Living Healthy Magazine Serving Size : 10 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 onion -- chopped 1 pound mushrooms -- sliced 1 stalk celery -- chopped 2 cups lowfat chicken broth 1 8 ounce can (2 %) evaporated milk 1 19 ounce can white beans -- rinsed/drained 1 teaspoon thyme black pepper -- to taste 1/2 cup plain low-fat yogurt Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2 1/2 quarts Per serving: 169 calories, 6 grams fat MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Chicken Stir Fry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 skinless boneless chicken breast 3 Tablespoons soy sauce 1 Tablespoon oil 2 cloves garlic -- minced 1 cup onions -- sliced 1 cup green peppers -- sliced 1 cup red peppers -- sliced 1 cup mushrooms -- sliced 1/2 cup celery -- sliced 1 Tablespoon cornstarch 1/2 cup low sodium chicken broth 2 Tablespoons dry white wine cooked rice 1. Combine chicken and soy sauce, set aside 15 minutes to marinate. 2. In a large skillet or wok heat oil and garlic, add vegetables and stir fry until tender crisp; remove from pan. 3. Add soy sauce and chicken and stir fry about 2 minutes or until done. 4. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. 5. Cook and stir until thickened, serve with rice. >From: RecipeLu - - - - - - - - - - - - - - - - - - - NOTES : This one's low in calories, tasty, and pretty quick (except for all that chopping)... 175 calories, 5 grams fat, 26% CFF * Exported from MasterCook * Crispy Marshmallow Ghosts Recipe By :Canadian Living Magazine Serving Size : 14 Preparation Time :0:00 Categories : Cookies & Bars Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Icing: 1 cup granulated sugar 3 tbsps water 1 whole egg white 1/8 tsp cream of tartar 1/8 tsp salt 1/2 tsp vanilla extract Ghosts: 1/4 cup reduced fat margarine -- melted 6 cup miniature marshmallows 1 tsp vanilla extract 8 cup crispy rice cereal 1/3 cup semisweet chocolate chips -- melted To prepare icing, combine sugar, water, egg white, cream of tartar, and salt in a the top of a double boiler. Heat to a boil. With electric mixer, beat at high speed for seven minutes or until stiff glossy peaks form. Fold in half teaspoon vanilla extract. Cover and refrigerate for one hour or until thickened. To prepare ghosts, combine margarine and marshmallows. Mix until smooth. Stir in remaining vanilla extract.Place mixture into a mixing bowl. Add in cereal. Mix until well coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into four inch ghost shapes. Let stand for 30 minutes or until firm. Spread with icing. Let ghosts stand for 30 minutes or until set. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : For the Crispy Marshmallow Ghosts, I used a ghost cookie cutter to cut out the shape which worked well. The icing looks like "fluffy white icing" when it is being made. Unlike the "fluffy white icing", however, this icing is not sticky. Variation: Jack-O-Lanterns: Add orange food coloring with vanilla extract. Shape into 2" balls. Create face with currants, red fruit leather, and licorice shoestrings and twists. Ghosts can be refrigerated in airtight container for up to 3 days. * Exported from MasterCook * Crock Pot Quick Breads And Cakes Recipe By :Crockery Cookery, Mable Hoffman Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Breads & Cakes : There are a few tricks to remember when "baking" in one of these pots. First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect. With breads, remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don't have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread. When using a deep fryer type of slow cooker, check frequently to make sure the water hasn't evaporated. Add more water if needed. In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done. When using a standard cake mix, the procedure is slightly different. Cakes are "baked" in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more mosture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also, leave the lid of your slow cooker slightly open to let extra moisture escape. The type and kind of container to use for breads and cakes will depend on the size of your pot. The following containers hold equivalent amounts of batter, and so will substitute for each other: Coffee can, 2 lb two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1 1/2 quart Three vegetable cans, 16 oz Souffle dishes and springform pans also work, when they fit in the pot. Source: Crockery Cookery, by Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still be in print. Bantam Books. >From: Bob & Carole Walberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Sweet Potato Apple Pilaf Recipe By :Cooking Light (modified) Serving Size : 4 Preparation Time :0:30 Categories : Indian Rice Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/2 cup chopped green onions 2 garlic cloves -- minced 1 cup long-grain white rice 2 cups water 1 1/3 cups sweet potatoes -- peeled and diced 2 cups Granny Smith apple -- cubed 1/4 cup frozen green peas 1/4 cup raisins 1 1/2 teaspoons curry powder 1 teaspoon ground cumin Heat oil in a medium saucepan over medium-high heat. Add onions and garlic; saute 1 minute. Stir in rice and saute 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Stir in apple and remaining ingredients; cover and simmer 3 minutes or until thoroughly heated. >From: Joanne McAndrews Eisenman Per serving: 293 Calories; 3g Fat (10% calories from fat); 5g Protein; 62g Carbohydrate; 0mg Cholesterol; 27mg Sodium - - - - - - - - - - - - - - - - - - - NOTES : Here's what we had for dinner tonight. It was delicious!!! * Exported from MasterCook * Curry Dip #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat mayonnaise 1 teaspoon horseradish 1 teaspoon curry powder 1 teaspoon minced onion 1 teaspoon garlic salt 1 teaspoon wine vinegar It keeps for awhile in the refrigerator >From: Barb Rothenberger - - - - - - - - - - - - - - - - - - - NOTES : This is a good curry dip that I make all the time. It was easy to make it low/no fat by using no fat mayonnaise. I like it for dipping vegetables, but it is also wonderful on a ham sandwich. * Exported from MasterCook * Dill Tartar Sauce Recipe By :Cooking Light Serving Size : 12 Preparation Time :0:11 Categories : Condiments & Seasoning Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons reduced-calorie mayonnaise 1 Tablespoon plain nonfat yogurt 1 Tablespoon finely chopped onion 1 Tablespoon peeled finely chopped cucumber 1 Teaspoon dried whole dillweed 1 Teaspoon lemon juice Combine all ingredients; stir well. Yield: 1/4 cup (serving size: 1 tablespoon). >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 3.8 Fat 0.1g Carb 0.5g Fib 0g Pro 0.2g Sod 14mg CFF 29.8%