* Exported from MasterCook * 14-Carrot Smoothie Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soft silken tofu 1/2 cup carrot juice -- chilled 1/2 cup grated carrots 1 cup frozen yogurt, vanilla 2 tablespoons frozen orange juice concentrate 1 tablespoon lemon juice 1/4 teaspoon grated ginger root 1 pinch salt 3 tablespoons pumpkin seeds -- optional Combine the tofu, carrot juice and grated carrots in a blender. Add the frozen yogurt, orange juice concentrate, lemon juice, ginger and salt. Blend until smooth. Add the pumpkin seeds, if you like, and blend to the desired consistency. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 5-Spice Pecans Recipe By :BH&G Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pecan halves 1/4 cup butter or margarine -- melted 2 tablespoons Soy sauce 1 teaspoon five-spice powder 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/4 teaspoon ground red pepper 1. Place pecans in crock pot. In a bowl combine the melted margarine or butter, soy sauce, five-spice powder, garlic powder, ginger and red pepper. Pour over nuts. Stir to coat nuts. 2. Cover; cook on low setting for 2 hours. Uncover and stir. Turn to high-heat setting. Cover and continue cooking on high for 15 to 30 minutes. Cool. Makes about 4 cups (1/4 c. per serving) From "Jennifer Roethe Kersten" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * A Piecrust You Can Trust Recipe By :Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- divided 3 tablespoons ice water 1/2 teaspoon cider vinegar 1 tablespoon powdered sugar 1/4 teaspoon salt 1/4 cup vegetable shortening Your wish is our command: an easy, homemade piecrust -- without all the fat. Want a piecrust as good as Mom's, but with far less fat? Your search is over. This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light. The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie. Ours is only a fraction of that. How'd we do it? The key to this tender piecrust is a slurry -- a mixture of flour and liquid (water and vinegar, in this case), which displaces much of the fat. We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together. And once you've got the crust down, fill it with one of our wonderful fillings for holidays -- or any day. See Pastry Crust Step-By-Steps: http://www.cookinglight.com/special/sxs_pies.asp A slurry is a mixture of flour and liquid (water and vinegar in this recipe). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or found in gourmet kitchen shops. You can also use uncooked dried beans, but save them to reuse as weights. They'll be too hard for cooking. 1. Preheat oven to 400 degrees. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended. 3. Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400 degrees for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack. Yield: 1 (9-inch) crust. From: http://www.cookinglight.com/articles/get_article.asp?aID=9392 From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * A.m. Gorp Recipe By :Star Tribune, November 16, 2000 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup round toasted oat cereal 1/2 cup bite-sized square wheat cereal 1/2 cup crunchy corn bran cereal 1 tablespoon dried banana chips 1 tablespoon dried cranberries 1 tablespoon raisins Serves 1 Combine all in a small food storage bag. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : I love this stuff, but am stunned that it has so much fat in it. All the cereals have less than 1 gram of fat at 1 cup, so the fat is coming from the banana chips. Why do they have fat in them? * Exported from MasterCook * Adios Anemia Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vanilla yogurt, lowfat 1 cup vanilla soy milk 1/3 cup prunes -- (pitted, rehydrated if necessary) 1 whole banana, frozen -- sliced 2 ice cubes -- crushed (2 to 4) Combine the yogurt and soy milk in a blender. Add all the remaining ingredients. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pecan Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheat bran flakes cereal with raisins 2/3 cup sugar 1/3 cup graham cracker crumbs 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1 cup nonfat buttermilk 2 tablespoons margarine -- melted 1 egg 1 cup finely chopped peeled Rome apple 1/3 cup chopped pecans -- toasted 2 tablespoons sugar 3/4 teaspoon ground cinnamon 1 tablespoon margarine -- melted Vegetable cooking spray 1 tablespoon sugar 1 1/2 cups all-purpose flour Combine the first 6 ingredients in a bowl, and make a well in the center of mixture. Combine buttermilk, melted margarine, and egg, and stir well. Add to the flour mixture, stirring just until moistened, and set aside. Combine apple and next 4 ingredients, stirring well; set aside. Spoon 2 tablespoons of batter into each of 12 muffin cups coated with cooking spray. Divide apple mixture evenly among muffin cups, and top apple mixture with remaining batter, dividing evenly. Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 350 degrees for 25 minutes. Remove from pans immediately. Yield: 1 dozen (serving size: 1 muffin). CALORIES 198 (28% from fat); PROTEIN 3.6g; FAT 6.1g (sat 0.9g, mono 2.8g, poly 1.6g); CARB 33.4g; FIBER 1.5g; CHOL 18mg; IRON 1.5mg; SODIUM 240mg; CALC 33mg From "Tina Bell" - - - - - - - - - - - - - - - - - - - NOTES : The second layer of batter doesn't totally cover the apple-nut mixture in the center, but this gives the muffins a wonderful textured appearance after they're baked. * Exported from MasterCook * Apple Vanilla Rice Pudding Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vanilla rice milk 1/2 cup short-grain brown rice 1/2 cup apple juice 2 tablespoons sugar -- (or a natural sweetener) 1/4 cup soft silken tofu -- drained 1/4 cup applesauce 2 tablespoons tahini 2 teaspoons vanilla extract 1 teaspoon cinnamon Combine the rice milk, rice, 1/4 cup of the apple juice, and the sugar in a saucepan and heat until the mixture comes to a boil. Reduce the heat to low, cover, and cook for 45 minutes or until the rice is tender. Combine the tofu, applesauce, tahini, vanilla, and cinnamon in a blender or food processor until smooth. Stir the tofu mixture into the rice, and cook over low heat for 2 minutes, stirring to blend well. Spoon into individual serving dishes and refrigerate for several hours or until the rice is set. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : I just finished making Apple Vanilla Rice Pudding and realized the instructions are given only for half of the apple juice being used. I checked the book, and believe it or not, the printed instructions were the same - so I just mixed the rest of the apple juice in the blender with the remaining ingredients, it *looks* OK, but I have yet to try it. I think I sent it last week. * Exported from MasterCook * Apricot-cranberry Sauce Recipe By :Stacey Webb Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Fruit Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh cranberries -- chopped 1/2 cup sugar 1/2 cup apricot preserves 1/3 cup water Combine all of the ingredients in a medium-size saucepan. Bring to a boil, reduce to low, and simmer until the cranberries are tender and the sauce begins to thicken. (It will continue to thicken as it cools.) Source: "Family Fun magazine 1998" S(Internet Address): "http://family2.go.com/recipes/family/features/family_1998_11/famf/fam 118feast/famf118feast.html" Yield: "2 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Pear Salad Recipe By :Michel Nischan Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Fruit Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons pear vinegar 1 tablespoon pear syrup -- plus 1 teaspoon pear syrup -- (fresh pear juice reduced to a syrup) 2 teaspoons extra virgin lemon oil 6 cups assorted full-flavored greens -- (baby mustard - lovage -- arugula - dandelion -- mizzuna - etc) 1/4 cup tamari pecans -- see recipe 1/4 cup dried currants or chopped raisins 1/4 cup cold maytag blue cheese -- crumbled 1 ripe Asian pear -- cored and thinly sliced ASIAN PEAR SALAD W/TAMARI PECANS & MAYTAG BLUE CHEESE Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad. Yield: 4 servings From "Ellen C." - - - - - - - - - - - - - - - - - - - Serving Ideas : 2000 Thanksgiving * Exported from MasterCook * Baked Mushroom Rice Recipe By :Portland's Palate Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups rice -- uncooked 1/2 cups green onions -- sliced, including tops 1 tbsp butter 1/2 lb fresh mushrooms -- thinly sliced 1 1/2 cups nonfat chicken broth 1/2 cups dry sherry 1 tsp salt 1/2 teaspoon freshly ground black pepper Preheat oven to 375 degrees. Butter a 7 x 11-inch baking dish and pour in uncooked rice. In a medium saucepan, saute green onions in butter until softened. Add mushrooms and continue to saute until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring to a boil, remove from heat and pour over rice in baking dish. Cover baking dish, and bake in a 375-degree oven for 25 to 30 minutes or until rice is done. SERVES 6 Portland's Palate...A Collection of Recipes from the City of Roses Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 3 WW points Tried this with beef on Saturday night. So easy, great flavor and the rice was tender and fluffy. Very much like a pilaf, but without all the fat! I did mine in a deeper casserole and it took a little longer to cook. * Exported from MasterCook * Baked Pumpkin Custard Recipe By :Fat-Free Holiday Recipes, Sandra Woodruff, RD Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups canned or mashed cooked pumpkin 1 can evaporated skim milk -- (12 ounces) 1 3/4 cups fat-free egg substitute 1/3 cup orange juice 1 1/2 teaspoons vanilla extract 1/2 cup light brown sugar 1 1/2 teaspoons pumpkin pie spice 1. Place all of the ingredients in a blender or food processor, and process until smooth. 2. Coat a 2-quart souffle dish with nonstick cooking spray. Put the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water. 3. Bake at 350 degrees Fahrenheit for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight and serve. Nutritional Facts (Per 2/3 cup serving): Calories: 131 Fat: 0.2 g Cholesterol: 0 mg Protein: 8.6 g Fiber: 0.9 g Sodium: 131 mg From "Linda M. Clasby" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Sweet Potatoes With Amaretto Recipe By :Houston Chronicle Serving Size : 12 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lbs sweet potatoes 1/2 cups butter 1/2 cups brown sugar -- packed 1/4 cups amaretto 1/4 cups orange marmalade 1/2 tsp salt 20 gingersnap cookies -- crushed Preheat oven to 450F. Lightly grease sweet potatoes and bake until soft, about 40 minutes. Let cool, then peel and mash well with butter, brown sugar, amaretto, marmalade and salt. Grease a shallow 3-quart baking dish, spread potatoes evenly in dish, then crumble the cookies over them. Bake at 350 for 35-45 minutes. Message From Kathi Sandler to The TNT Recipes List. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : Submitted to 1998 TNT Holiday Swap by Kathi Sandler. 6 WW points. Since we are going out for Thanksgiving dinner I have been doing some cooking that will capture some of my favorite flavors that I might miss at the restaurant. Here are some good recipes. The sweet potatoes were delicious-originally posted to the TNT holiday swap by Kathi Sandler. I scaled the recipe down to 3 servings and it scaled wonderfully. Along with that we had the Maple-Mustard Pork Roast posted to Eat-L by Claudia Knowles. I used pork tenderloin to cut down on the fat. I think I might marinate this in the sauce next time to get more of the delicious flavor. We also had creamed onions. What a fabulous meal of favorites. * Exported from MasterCook * Banana Nog Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vanilla soy milk 1/8 teaspoon nutmeg 1 pinch turmeric 2 bananas -- peeled, cut into -- pieces and frozen 1 dash nutmeg -- for garnish Combine the soy milk, nutmeg, and turmeric in a blender and blend until smooth. Add the frozen bananas, and blend until thick and creamy, about 30 seconds. Serve in small cups, and garnish with an extra dash of nutmeg, if desired. 1 to 2 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basmati And Black Rice Juk Recipe By :Michel Nischan Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Thai black rice 3 cups water 4 cloves roasted garlic -- (4 to 6) 1/3 cup basmati rice 3 cups water 1 teaspoon freshly grated horseradish Salt and pepper -- to taste Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup. Add 1/2 of the roasted garlic and simmer 5 minutes more. Pass through a fine mesh strainer. While the Thai black rice is cooking, place the basmati rice and 3 cups of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time. Yield: 6 cups From "Ellen C." - - - - - - - - - - - - - - - - - - - Serving Ideas : 2000 Thanksgiving * Exported from MasterCook * Berry Pudding Recipe By :Gale Gand, "Butter Sugar Flour Eggs" Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 thin white bread slices -- crusts removed -- (10 to 15) 1/2 cup thawed frozen apple juice concentrate 1 1/2 cups raspberries 1 1/2 cups red currants 2 cups strawberries -- hulled 1/2 cup cranberries 1 cup blueberries 1 teaspoon unflavored gelatin 2 tablespoons cold water -- 1 cup heavy cream -- optional The day before you plan to serve the pudding, line a mixing bowl with plastic wrap. Line the plastic wrap with the bread slices, trimming the pieces so that they fit together neatly. Save enough bread to cover the top of the pudding. In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Immediately turn off the heat. Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon the mixture into the bread-lined bowl. Cover with remaining bread slices. Cover the bowl with plastic wrap and chill overnight. When ready to serve, whip the cream until soft peaks form. Remove the pudding from the refrigerator and remove the plastic wrap on top of the bowl. Carefully turn the pudding out onto a platter and serve in spoonfuls with whipped cream on top. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beta Boost Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mango -- diced 1 cup carrot juice -- chilled 1 cup frozen strawberries -- quartered 1/3 cup red bell pepper -- chopped Combine the mango and carrot juice in a blender. Add the strawberries and bell pepper. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bistro Garden Butternut Squash Soup Recipe By :PE Reader, Gust Vreneos of Cathedral City, CA Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2 pound butternut squash 2 onions -- sliced 2 tablespoons unsalted butter -- divided 1 leeks (white part only) -- sliced and rinsed 4 cups defatted low-sodium chicken broth 1 tablespoon sugar 1/2 teaspoon curry powder 1/8 teaspoon cumin Salt White pepper 1/4 cup whipping cream -- hot Cut squash in halves. Clean and roast at 450 degree until very tender, about 1 hour. Scoop out flesh with spoon and set aside. In a large soup pot, saute onions in 1 tablespoon of the butter over medium heat until tender. Add leek and squash and cook 5 minutes. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. Blend last batch with remaining tablespoon butter and the cream. Return to remaining soup, stirring, and heat through. Adjust seasoning and thickness. Source: "Press Enterprise" S(News): "Cook and Tell (http://www.inlandempireonline.com/food/) 15-Nov-2000" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Roasted squash puree, chicken stock and cream flavored with curry and cumin. Could roast squash. use 2/3 in soup, and 1/3 in a rice-sage dish. I don't think the cream would be necessary: We do like a dollop of yogurt though... _____ * Exported from MasterCook * Black Bottom Banana Cream Pie Recipe By :Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pastry Crust -- (9-inch) 3 tablespoons cornstarch -- divided 2 tablespoons sugar 2 tablespoons unsweetened cocoa 1 Dash salt 1 1/3 cups 1% low-fat milk -- divided 1 ounce semisweet chocolate -- chopped 1/2 cup sugar 1/4 teaspoon salt 2 large eggs 1 tablespoon stick margarine or butter 2 teaspoons vanilla extract 2 ounces block-style fat-free cream cheese -- softened 2 cups sliced ripe banana -- (about 2 large bananas) 1 1/2 cups frozen fat-free whipped topping -- thawed Chocolate curls -- (optional) Although slightly unconventional for Thanksgiving, this pie is a refreshing follow-up to the big meal as well as a tempting armchair treat for later that night. 1. Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack. 2. Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust. 3. Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard. 4. Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve. Yield: 8 servings (serving size: 1 wedge). CALORIES 315 (29% from fat); FAT 10.1g (sat 4.8g, mono 3.4g, poly 2.4g); PROTEIN 6.9g; CARB 49.6g; FIBER 1.6g; CHOL 58mg; IRON 1.4mg; SODIUM 253mg; CALC 94mg From: http://www.cookinglight.com/articles/get_article.asp?aID=9392 From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Muffins #7 Recipe By :Favourite Brand Named Recipes Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup frozen blueberries -- fresh or thawed 1 3/4 cups all-purpose flour -- divided PLUS 1 tablespoon all-purpose flour 2 teaspoons baking powder 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/2 cup MOTT'S Apple Sauce 1/2 cup sugar 1 whole egg 1 egg white 2 tablespoons vegetable oil 1/4 cup skim milk 1.Preheat oven to 375F. Line 12 (2-1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray. 2. In small bowl, toss blueberries with 1 tablespoon flour. 3. In large bowl, combine remaining 1-3/4 cups flour, baking powder, lemon peel and salt. 4. In another small bowl, combine apple sauce, sugar, whole egg, egg white and oil. 5. Stir apple sauce mixture into flour mixture alternately with milk. Mix just until moistened. Fold in blueberry mixture. 6. Spoon evenly into prepared muffin cups. 7.Bake 20 minutes or until toothpick inserted in centers comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely. Makes 12 servings S(MC formatted in 2000 by): "hdeacey1@sympatico.ca 11/20/00" - - - - - - - - - - - - - - - - - - - NOTES : (c) Mott's is a registered trademark of Mott's, Inc Nutrients per Serving (as per recipe) Calories 150, % calories from fat 18%, Total Fat 3g , Cholesterol 20mg , Sodium 150 mg, Fiber as per MC 1g WW Points = 3 * Exported from MasterCook * Blumenkohlauflauf (Cauliflower Casserole) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cauliflower -- in small pieces 1 1/4 cups yogurt -- (I use about 1 1/2 cups) 2 small onions -- diced 1 tablespoon fresh chives -- (1 to 2) 1 tablespoon fresh parsley Garlic salt -- or garlic powder Salt & Pepper Sweet paprika powder 6 Tomatoes -- sliced (6 to 8) 8 Good grainy whole wheat bread -- toasted (8 to 10) 1/2 pound cheese -- grated -- (I use gouda) Butter to grease the casserole Cook the cauliflower in salt water until 'al dente' or barely tender. Mix the sour cream with the diced onions, herbs, spices (liberal hand with the paprika) and salt & pepper. Drain the cooked cauliflower and add it to the sour cream mixture; mix well but carefully so as not to break up the cauliflower pieces too much. Butter a large casserole form. Assemble the casserole in layers; toast, cauliflower mixture, tomatoes then cheese. Repeat until all ingredients are used. Top layer should be the cheese. Bake for approximately 20 mins at 425F. From Barb - - - - - - - - - - - - - - - - - - - NOTES : Recipe Redo. How about using drained yogurt in lieu of the sour cream? Depending on the exact fat content of the yogurt (this assumes full fat), the fat for the entire recipe will drop from around 139 grams of fat to about 87 grams of fat. I know Barb can't find lowfat cheeses, but is part skim mozzarella available? Using drained yogurt and part skim mozzarella cheese, the recipe will come in around 28% CFF (64 grams of fat). Barb, do you think that mozzarella cheese would offer enough flavor? Reducing the gouda to 1/4 pound will also bring the recipe in under 30%CFF (assuming you use yogurt cheese). The actual fat content will depend on the yogurt used, the cheese used, and the bread used. Note that MC is including 14 grams of fat for the whole wheat bread; personally, I think that's higher than most WW breads. [Ellen C. * Exported from MasterCook * Bone Builder Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat raspberry yogurt 3/4 cup skim milk 1 cup frozen strawberries, unsweetened -- quartered 1/2 cup raspberries, frozen 1/3 cup powdered milk Combine the yogurt and low-fat milk in blender. Add all the remaining ingredients. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bow-link For Dollars (Spicy Turkey Sausage And Bowtie Pasta) Recipe By :Crazy Plates - Janet & Greta Podleski Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces turkey kielbasa -- casing removed cut into bite-size pieces 1 1/2 cups chopped onions 1 clove garlic -- minced 5 cups low sodium beef broth -- low fat 19 ounces Italian-style tomatoes -- undrained 2 cups chopped zucchini 4 ounces pasta -- uncooked (bow-tie pasta) about 2 cups dry 1/4 cup fresh basil leaves -- chopped 1/4 cup chopped parsley 1 tablespoon balsamic vinegar -- OR red wine vinegar 1 teaspoon honey 3/4 teaspoon dried Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper Spray a large soup pot with non-stick spray. Add sausage, onions, and garlic. Cook and stir over medium heat for 5 minutes until onions begin to soften. Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes, until pasta is tender. Serve not. Description: "If the thought of turkey kielbasa teamed with pasta and veggies strikes your fancy, this soup's right up your alley. So good, there'll be nothing to spare." S(MC formatted & WW Points by): "Helen D. (hdeacey1@sympatico.ca)" - - - - - - - - - - - - - - - - - - - NOTES : WW Points: 4 * Exported from MasterCook * Breakfast Shake Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson Serving Size : 1 Preparation Time :0:00 Categories : Beverages Breakfast Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple juice 1/2 cup silken tofu -- drained 2 pitted soft dates -- or 1 tablespoon honey -- or a natural sweetener 1 tablespoon tahini -- (optional) 1 medium banana -- peeled, cut into chunks and frozen Combine the apple juice, tofu, and dates in a blender. Add the tahini, if using, and blend until smooth, about 30 seconds. Add the banana and blend until thick and creamy, about 30 seconds. To serve, pour into a large glass. Description: "Loaded with protein, calcium, and vitamins, this shake is a great way to start your day." From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Casserole #2 Recipe By :Fat-Free Holiday Recipes (Sandra Woodruff, RD) Serving Size : 12 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups shredded reduced fat Cheddar cheese -- or nonfat 20 ounces frozen chopped broccoli -- thawed and drained (2 10 ounce packages) 1/3 cup finely chopped onion 1/3 cup Egg Beaters(r) 99% egg substitute -- OR fat-free egg substitute (your choice) 1 3/4 cups nonfat cottage cheese -- OR dry curd cottage cheese 2 tablespoons unbleached flour 1/4 teaspoon ground white pepper 3 tablespoons cracker crumbs -- fat free Set aside 1/2 cup of the grated Cheddar cheese. Combine the rest of the cheese and all of the remaining ingredients except for the cracker crumbs in a large bowl, and stir to mix well. Coat a 2-1/2 quart casserole dish with nonstick cooking spray. Place the broccoli mixture in the dish, sprinkle with the cracker crumbs, and spread the reserved cheese over the top. Bake at 350°F for 50 minutes, or until the top is golden brown. Let sit for 5 minutes before serving. S(MC formatted in 2000 by): "hdeacey1@sympatico.ca (Nov. 11, 2000)" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sugar Shortbread Recipe By :Canadian Living Magazine's Holiday Baking 1996 Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 3/4 cup packed brown sugar -- sieved 2 cups all-purpose flour In bowl, beat butter with brown sugar until very smooth and light. Stir in flour, blending until dough is formed. Refrigerate for 1 hour. Shape into 1-inch balls. Place a few inches apart on parchment paper-lined, or greased and floured, baking sheets. With bottom of glass or fork dipped in flour or sugar, or with floured cookie press, flatten balls. Bake at 300°F oven for 20 to 30 minutes or until lightly browned. Let cool slightly on pan; transfer to racks and let cool completely. Makes 48 cookies. (2 points) Description: "These offer all the rich, buttery flavour of traditional shortbread. I like to make them 1/4 inch thick so that they will be quite crisp." S(MC formatted in 2000 by): "Helen D. (hdeacey1@sympatico.ca)" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Browned Roux Recipe By :Lean & Loving It - Don Mauer Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1) Heat a large cast-iron skillet over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 7-10 minutes, or until the flour turns a deep gold. Transfer the flour immediately to a plate and cool. (There will be burnt-toast aroma. Be careful not to let the flour burn; reduce the heat if the flour seems to be browning too quickly.) Alternatively, preheat the oven to 400 degrees. Brown the flour on a heavy-duty jellyroll pan in the oven for 20 minutes. Shake the pan 3every 5 minutes, until the flour takes on a deep gold appearance. 2) Once the roux is cooled, place it in a glass jar, cover and freeze it. This way it will maintain its fresh taste for 6 months. From debra - - - - - - - - - - - - - - - - - - - NOTES : 2 cups Book numbers: cal - 28 fat- 0.07 Lean suggestion: If you miss the buttery flavor of a true roux-thickened sauce, whisk a teaspoon of dry Butter Buds into your sauce at the end for every tablespoon of butter in the original recipe. Note from Don: This is great stuff. Browning the flour give it a nutlike flavor that make butter unnecessary. If I need to thicken a sauce or gravy, I pull this roux from the freezer, measure out what I need into a cool liquid and return the rest to the freezer for next time. Then I add the liquid with the roux in a stream, whisking, to the hot liquid. Once the sauce returns to a simmer, it thickens beautifully. After the seasonings are adjust, it is ready to serve. * Exported from MasterCook * Butterscotch Brandy Sauce Recipe By :Canadian Living Magazine's Holiday Baking 1996 Serving Size : 12 Preparation Time :0:00 Categories : Eat-LF Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups packed brown sugar 2 cups boiling water 1/4 cup cornstarch 2 tablespoons butter 2 tablespoons brandy 1 teaspoon vanilla 1/2 teaspoon nutmeg In heavy saucepan, melt sugar with 1/3 cup of the boiling water over medium heat until slightly darkened. Gradually stir in remaining boiling water; cook until smooth and sugar is dissolved. In small bowl, stir cornstarch with 3 tablespoons cold water until smooth. Stir in a little of the hot liquid; whisk back into pan and cook, whisking for about 3 minutes or until clear. (Sauce can be refrigerated in airtight container for up to 1 day; reheat in microwave or on stove top.) Stir in butter, brandy, vanilla and nutmeg. Makes about 3 cups. 12 serving of 1/4 cup each. (3 Points) Description: "Used to be served over Christmas Puddings." S(MC formatted in 2000 by): "Helen D. (hdeacey1@sympatico.ca)" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * C-breeze Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup kiwi fruit -- diced and chilled 1 cup orange sherbet 1 3/4 cups cantaloupe -- diced and chilled Combine all ingredients in food processor or blender. Process until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Cornbread Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Pioneer No fat Baking Mix 1/2 cup cornmeal 1/2 cup sugar 1 tablespoon baking powder 1/2 cup Egg Beaters(r) 99% egg substitute 1 cup skim milk 1/4 cup butter -- melted 1/4 cup canola oil Preheat the oven to 350 degrees F. Place the dry ingredients in a large mixing bowl and add the eggs, milk, butter and oil.. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes. Description: "This is a sweet, cake-like corn bread that is delicious with honey butter. A real kid pleaser." From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The original recipe called for 1/2 cup melted butter. Next time I'll reduce that fat to 1/4 c total as this is very moist. The original recipe also called for real eggs. Nov 2000 - made this using 1/4 cup unsweetened apple sauce and 1/4 cup canola oil. Mmmm. This was tonights dinner - it was very good. Worthy of company for a casual meal. The soup recipe originally came off the Mastercook list. The cornbread is a repost - but I changed it to use applesauce this time. The salad was inspired by a recipe for Orange, Fennel and Arugula Salad originally posted by Reggie. * Exported from MasterCook * Caramelized Pears Recipe By :Cooks Illustrated Magazine Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pears 1 tablespoon butter -- melted 2 tablespoons sugar Preheat oven to 500. Place a cookie sheet in the oven (on the lower middle rack) to preheat. I covered mine with foil. While things get hot, peel the pears. Slice in halve lengthwise. Place cut side down and cut into fifths. Remove core. (Original recipe said to do this before slicing. I found it easier to do after). Toss with melted butter and sugar. Place slices on hot cookie sheet and roast for about 10 minutes or until caramelized. Turn over and roast 5 - 8 more minutes until soft and caramelized on both sides. Serves 4 - 8 Source: "Formatted by Whome40@aol.com Nov 2000" - - - - - - - - - - - - - - - - - - - NOTES : You need firm pears for this. This was tonights dinner - it was very good. Worthy of company for a casual meal. The soup recipe originally came off the Mastercook list. The cornbread is a repost - but I changed it to use applesauce this time. The salad was inspired by a recipe for Orange, Fennel and Arugula Salad originally posted by Reggie. * Exported from MasterCook * Chewy Chocolate Chippers Recipe By :Lighter Bake booklet, 2000 Serving Size : 42 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed brown sugar 1/2 cup sugar 1/2 cup Sunsweet Lighter Bake 1 egg 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups semisweet chocolate pieces -- (12 ounces) Preheat oven to 375F. Coat baking sheets with vegetable cooking spray; set aside. In mixing bowl, beat together sugars, Lighter Bake, egg and vanilla. In another bowl, combine flour, baking powder, soda and salt; stir into Lighter Bake mixture. Stir in chocolate pieces. Drop by rounded spoonfuls onto prepared baking sheets. Bake 8 to 9 minutes. Cool on racks. Makes 3 1/2 to 4 dozen cookies. Nutrients per cookie: Calories 100 (18% calories from fat); Protein 1g; Fat 2g, Carbohydrate 20g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Squash Stew Recipe By :Weight Watchers Cut the Fat Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup diced onion 3 cups butternut squash -- pared and diced 1 cup diced carrot 2 cups chicken broth 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon black pepper 1 bay leaf 10 ounces skinless boneless chicken breast -- cubed 2 tablespoons chopped fresh parsley Saute onions in oil, stirring frequently, until translucent, 4-5 minutes. Add squash and carrot and cook, stirring, 3 minutes. Stir in broth, thyme, salt, pepper and bay leaf; bring mixture to a boil. Reduce heat to low and simmer, covered, 15 minutes. with slotted spoon, remove 1 cup of solids. Add 1/2 cup liquid from pan, and puree until smooth. Trans puree back to saucepan and bring to a boil. Reduce heat to low; add chicken and simmer until just cooked through, 4-5 minutes. Remove bay leaf, stir in parsley and serve immediately. - - - - - - - - - - - - - - - - - - - NOTES : Butternut squash adds not just color, but also considerable nutritional value to this stew, so suited for a fall or winter's evening. Serve over parsleyed brown rice. * Exported from MasterCook * Chicken Soup For The Bowl (Asian Chicken Soup With Coconut) Recipe By :Crazy Plates - Janet & Greta Podleski Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds skinless chicken thighs -- and skinless chicken drumsticks -- (about 8 pieces) 6 cups fat-free chicken broth 3 stalks lemongrass -- cut into 1" pieces *see notes 1 tablespoon ginger root -- grated 10 whole black peppercorns 1/2 teaspoon ground coriander 1/2 teaspoon crushed red pepper -- flakes 2 cups sliced mushrooms 1 cup light coconut milk 1/4 cup chopped green onions 1 teaspoon sugar 1/2 teaspoon coconut extract 2 tablespoons chopped fresh cilantro 1 tablespoon lime juice 2 cups cooked white rice In a large soup pot, combine chicken pieces, broth, lemongrass, gingerroot, peppercorns, coriander, and crush red pepper flakes. Bring to a boil. Reduce heat and simmer, partially covered, for 40 minutes. Skim off any foam. Remove chicken pieces. Strip the chicken off the bones and set aside. Discard bones. Using a wire strainer, strain the broth and discard the solids. Return broth to soup pot and stir in cooked chicken, mushrooms, coconut milk, green onions, sugar and coconut extract. Cook over medium heat until mushrooms are tender, about 10 minutes. Stir in cilantro, lime juice, and cooked rice. Serve hot. Serves 6. Description: "Fill up your bowl and warm your soul with a chicken soup that's even better than mom's. Far East ingredients give it a far-out flavour." S(MC formatted in 2000 by): "hdeacey1@sympatico.ca (November 4, 2000)" - - - - - - - - - - - - - - - - - - - NOTES : ? What the heck is lemon grass and where can I buy it? Lemon grass is an herb that grows in slender green stalks that look a bit like woody leeks. It's what gives a lemony flavour and aroma to Southeast Asian dishes. Only the bottom four to six inches of the stalk are used in cooking. Many supermarkets carry lemongrass in the produce section or look for it at Asian markets. In a pinch, substitute one teaspoon of grated lemon zest for one stalk, of lemongrass. Nutritional Values as per cookbook. 231 Calories, 6.7g fat, 2.2g saturated fat, 22.2g protein, 20g carbohydrate, 0.6g fibre, 70mg cholesterol, 157.8mg sodium, % calories from fat: 26. As per cookbook WW Points (using WW Pointsmanager) = 5 * Exported from MasterCook * Chicken Stew With Mushrooms, Shallots And Potatoes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Skinless Boneless Chicken Breast Halves -- Note 1 5 Tbsp All-Purpose Flour -- Note 2 3 Tbsp Dried Thyme -- Note 3 1 Tsp Ground Allspice -- Note 4 1/4 cup Olive Oil 1 pound Cremini Mushrooms -- Or Any Med Size Mushroom 1 1/2 Lb Small Red Potatoes -- Note 5 2 1/2 cups Nonfat Veg Chicken Broth -- Low Sod -- Note 6 6 Shallots -- Note 7 This was originally Beef Stew With Mushrooms, Shallots and Potatoes from Bon Appetit, Nov 2000. We don't eat beef very often so I changed this to chicken. Note 1: Original recipe used 3 lbs boneless beef chuck, cut into 1 1/2" pieces. I changed it to chicken and cut it into 1 1/2" strips. Note 2: Original recipe used 3 Tbsp of the flour ... it wasn't enough so I doubled it Note 3: Original recipe used 1 1/2 tsp thyme ... I doubled it Note 4: Original recipe used 1/2 tsp allspice ... I doubled it Note 5: 1 - 1 1/2" diameter, scrubbed Note 6: Original recipe called for canned beef broth ... I changed it to the vegetarian chicken broth which is salt free and fatfree. You could use lowfat, low salt canned chicken broth Note 7: Original recipe used 18 shallots ... I only had 6 so I used all of them Place chicken in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over med-high heat. Working in batches, add chicken and saute until lightly browned. Transfer chicken to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 - 4 min. Return chicken, any collected juices and reserved flour mixture to pot. Add chicken broth and bring to boil. Reduce heat to med-low. Cover and simmer about 30 min. Drop shallots into pot of boiling water; cook 1 min. Drain and peel shallots. Add to stew and simmer, uncovered, until chicken and vegetables are tender and sauce thickens, about 30 min. This was incredibly good. We served it over couscous and then the left-overs were served another meal over rice. Excellent!! Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Made this for dinner a couple of weeks ago ... finally got it formatted. This was **wonderful**!! Cal 316.4 Total Fat 11.1g Sat Fat 1.8g Carb 29.3g Fiber 2.9g Pro 32.6g Sod 189mg CFF 28.7% * Exported from MasterCook * Chimenea Baking 2000 Recipe By :Chimeneas: Sheridan Nurseries; www.betterbaking.com/ Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** If you're like me, you enjoy the taste of baked goods which have been exposed to a wood fire. Perhaps you've been pining for a wood burning oven. A chimenea might fill the bill. I often bake bread on my barbecue (see our Breads on the grill feature) and I've been intrigued by the baking potential of the chimenea. A chimenea is an outdoor, free standing, wood burning fireplace made of clay. Most are made in Mexico and the design is based on that of a Mayan bread oven. Chimeneas may be purchased from home and garden centers. (Tom Whitcher of Sheridan Nurseries installed a (new larger) chimenea for us recently and he was along for the latest baking adventure)). Please note that some dealers suggest that chimeneas not be used for cooking. However, a well made, well prepared chimenea is quite suitable for baking and many dealers sell grills and other cooking accessories. Most chimeneas must be tempered with several small fires before they are ready for normal use. Look for a hefty cast iron grill to use as a base inside. Avoid flimsy BBQ grills. Asa baking vessel, choose a seasoned cast iron skillet large enough for a good flatbread or several rolls. Follow directions carefully to properly season a new skillet. If you find old cast iron at a yard sale, all the better. Prepare a wood fire in the chimenea. Don't use briquettes or lighting fuel of any kind. Start your fire with shavings or newspaper. If necessary, place an extra pan (a cheap aluminum pizza pan) underneath your cast iron pan to insulate the bottom. Fire or flare tiles are an other option for tempering the heat. Be aware that you're baking at a very high temperature. Protect yourself with elbow-length oven mitts and keep an eye on your baking. It will take some practice, but it will be worthwhile in the end. Nothing beats the flavor of a wood-seasoned pizza or flatbread. Tools: Professional oven mitts, long stainless steel tongs, large pizza wheel, baking stone or BBQ flare tiles, cast iron pan or griddle (Lodge makes a great line), cooking grill (if not available from chimenea supplier). Sources: Chimeneas: Sheridan Nurseries From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocoa Berry Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2/3 cup water 1 cup dried cranberries 1/3 cup orange juice 1 tablespoon margarine 1 1/2 cups sugar 1 cup unsweetened cocoa 1/2 cup all-purpose flour 1/4 cup boiling water 1 tablespoon Grand Marnier (orange-flavored liqueur) 1 teaspoon vanilla extract 5 ounces unsweetened chocolate -- melted 2 large egg yolks 1 teaspoon cream of tartar 10 large egg whites 1/4 cup sugar CHOCOLATE GLAZE 1/3 cup sugar 1/3 cup unsweetened cocoa 3 tablespoons hot water 1 teaspoon instant espresso -- OR 2 teaspoons instant coffee granules Preheat oven to 350F. Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; set aside. Combine 2/3 cup water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; cook 5 minutes. Combine 1 1/2 cups sugar, cocoa, and flour in a large bowl. Add cranberry mixture and boiling water; stir until well-blended. Add liqueur, vanilla, chocolate, and egg yolks; stir until well-blended. Set batter aside. Beat cream of tartar and egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into prepared pans. Bake at 350 1/4 for 35 minutes or until cake springs back when touched lightly in center. Let cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper; let cool completely. Place 1 cake layer on a plate; spread with half of Chocolate Glaze, and top with other cake layer. Spread remaining glaze over top of cake. Serving Size: 1 slice _____________________ To Make Chocolate Glaze Combine all ingredients; stir well. Yield: 1/2 cup Source: "Cooking Light, December 1996, p.132" Copyright: "(c) Cooking Light" T(Baking Time): "0:35" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Flash Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dried apricots 1/4 cup water 1/2 cup soft silken tofu 1 cup soy milk, vanilla 1 cup frozen peach slices 3/4 cup peach sorbet Put the apricots in a small glass bowl or short rimmed glass with the water. Cover with plastic wrap and microwave for 2 minutes on high power. Remove and let stand, covered for 10-15 minutes until the water is absorbed. Or, pour boiling water over the apricots, cover with plastic wrap, and let stand, covered, until tender. Combine the tofu, soy milk, and apricots in blender. Add the peaches and sorbet. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Constant Cravings Recipe By :Mary Corpening and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lowfat vanilla yogurt 3/4 cup apple -- diced 1/2 cup apple juice -- made into cubes and crushed 1/2 whole frozen banana -- sliced 1 pinch ground cardamom -- cinnamon or nutmeg Combine yogurt and apples in a blender. Add all the remaining ingredients. Blend until smooth. Source: "Super Smoothies" Yield: "2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Chutney #4 Recipe By :Val's Grandmother Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cranberries 2 cups sugar 1 large apple -- chopped 1 cup walnuts -- chopped 1 cup celery 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 tablespoon orange zest 1 cup orange juice In a saucepan, combine cranberries, sugar and 4 tablespoons water. Cook for 15-20 minutes. Remove from heat. Add remaining ingredients. Cover and keep refrigerated. Makes 4 Cups. From "Sue Sherbondy" - - - - - - - - - - - - - - - - - - - NOTES : This is one of the side dishes that I am trying this year. Thought someone else might like to try it. * Exported from MasterCook * Cranberry Relish With Apples And Pears Recipe By :Vegetarian Times Magazine, November 2000, page 48 Serving Size : 8 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh cranberries -- (3 cups) 1 medium apple -- peeled, -- cored and cut into 1/2-inch cubes 1 medium pear -- peeled -- cored and cut into 1/2-inch cubes 1/2 cup fresh orange juice 1/2 cup pure maple syrup 1/4 cup dried cherries or dried cranberries 1 tablespoon grated orange peel 1/2 teaspoon ground cinnamon 1 pinch salt MAKES 4 CUPS EGG- & DAIRY-FREE This relish has a fresh taste, vibrant red color and midlevel sweetness. If you prefer yours extra sweet or slightly tart, just scale the maple syrup up or down by a quarter of a cup. 1. In medium saucepan, combine all ingredients. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture thickens and fruits are quite soft, about 20 minutes. 2. Remove from heat and cool to room temperature. Cover and refrigerate until ready to serve. PER 1/2 CUP SERVING: 107 CALORIES; 0 G PROTEIN; 0 G TOTAL FAT; (0G SAT. FAT) 27 G CARBOHYDRATE; 0 MG CHOLESTEROL; 36 MG SODIUM; 2 G FIBER From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Upside-down Cake Recipe By :"Fat-Free Holiday Recipes", Sandra Woodruff, RD Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons frozen orange juice concentrate -- thawed 1 tablespoon water 1/3 cup brown sugar 1 cup fresh cranberries -- PLUS 2 tablespoons fresh cranberries -- or frozen cranberries (do not thaw) 1 1/4 cups unbleached flour 1/3 cup oat flour 1 1/2 teaspoons baking powder 1/2 cup sugar 2/3 cup skim milk 1/3 cup honey 2 egg whites 1 teaspoon vanilla extract While this cake is baking, the cranberries float up into the batter, leaving an orange glaze that forms a festive topping when the cake is turned upside down. Yield: 9 servings 1. Coat an 8-inch square pan with nonstick cooking spray. Combine the orange juice concentrate and water in a small bowl, and spread the mixture over the bottom of the pan. Sprinkle the brown sugar over the concentrate, and arrange the cranberries over the sugar. Set aside. 2. In a large bowl, combine the flours, baking powder, and sugar, and stir to mix well. Add the milk, honey, egg whites, and vanilla extract, and stir to mix well. Pour the batter over the cranberries. 3. Bake at 350 degrees F for 35 to 40 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Loosen the sides of the cake by running a knife around each edge, and immediately invert onto a serving platter. If any glaze remains in the pan, spread the glaze over the top of the cake. Let sit for at least 20 minutes before cutting into squares and serving. Nutritional Facts (per serving) Calories: 210 Cholesterol: 0 mg Fat: 0.4 g Fiber: 1.4 g Protein: 4 g Sodium: 110 mg From "Linda M. Clasby" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Vinaigrette #2 Recipe By :Kristin Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cranberry Raspberry 100% Juice 1 tablespoon powdered pectin 1/2 teaspoon lemon pepper 1 tablespoon white vinegar 1 tablespoon lemon juice Ahead of time, boil juice until reduced to 2/3 cup. Mix with remaining ingredients. Cover and refrigerate for at least an hour before serving. Source: "Formatted by Whome40@aol.com Nov 2000" - - - - - - - - - - - - - - - - - - - NOTES : The powdered pectin acts as an emulsifier. Without it the dressing will be very watery. Boiling the juice helps to intensify the flavor. If you use 100% unsweetened cranberry juice, try adding sugar or honey to taste. This came out pretty good. I served it over a tossed green salad with caramelized pears and toasted walnuts. Yummmm. _____ * Exported from MasterCook * Cranberry Whip Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cranberries 3/4 cup boiling water 3/4 cup sugar 3 egg whites 1 teaspoon grated orange rind 1 teaspoon lemon juice Found another cranberry dessert...this one is chilled and it's from Volume I (Desserts) of my "Favorite Recipes of America" set which I received as a wedding present "umpteen" years ago. Cook cranberries in water until skins burst. Reserve 15 to 18 cranberries for garnish; put the rest through a sieve. Add sugar. Beat egg whites until stiff; add cranberries, orange rind and lemon juice. Beat until glossy and stiff; chill. Garnish with reserved cranberries. Yield: 8 servings The recipe was submitted by Mrs. Thelma M. Ash, Home Economics Teacher, Hampton, VA From "Linda M. Clasby" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Wild Rice Stuffing Recipe By :Fat-Free Holiday Recipes, Sandra Woodruff, RD Serving Size : 12 Preparation Time :0:00 Categories : Eat-LF Mailing List Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked brown rice 1/2 cup uncooked wild rice 1 medium onion -- chopped 1 cup thinly sliced celery -- (include leaves) 1 bay leaf 1 teaspoon dried rosemary -- or 1 tablespoon fresh 2 cups unsalted chicken broth or water 1 teaspoon chicken bouillon granules 1/4 teaspoon ground white pepper 1 cup whole berry cranberry sauce 1. Combine all of the ingredients except for the cranberry sauce in a 2 1/2 quart pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed. Remove the pot from the heat, and set aside, uncovered, for 5 minutes. 2. Coat a 2-quart casserole dish with nonstick cooking spray. Stir the cranberry sauce into the stuffing mixture, and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil, and bake at 350 degrees F for 30 to 45 minutes, or until heated through. Serve hot. Nutritional Facts (per 1/2 cup serving) Calories: 121 Fat: 0.5 g Protein: 24 g Cholesterol: 0 mg Fiber: 2 g Sodium: 103 mg From "Linda M. Clasby" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-chocolate Crumble Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1/2 cup sugar 1 (12-ounce) b fresh or frozen cranberries -- thawed 1/3 cup seedless raspberry jam Vegetable cooking spray 2 tablespoons milk chocolate chips 1/2 cup all-purpose flour 1/3 cup regular oats 1/4 cup firmly packed brown sugar 3 tablespoons margarine -- melted Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat; stir in the jam. Divide mixture evenly among 6 (6-ounce) custard cups coated with cooking spray, and sprinkle with chocolate chips. Combine flour, oats, brown sugar, and margarine; toss well. Sprinkle oat mixture evenly over cranberry mixture. Place cups on a baking sheet, and bake at 350 degrees for 20 minutes or until bubbly. Source: "Cooking Light, Sept. 1995, page 136" Copyright: "(c) Cooking Light" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-orange Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup sifted cake flour 2/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons chilled stick margarine -- cut into small -- pieces 3/4 cup frozen cranberries -- thawed and halved 2 teaspoons grated orange rind 3/4 cup plain nonfat yogurt Vegetable cooking spray 2 teaspoons sugar Combine first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries and orange rind; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be sticky). Turn the dough out onto a lightly floured surface, and with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges (do not separate the wedges). Sprinkle 2 teaspoons sugar over the dough. Bake at 450 degrees for 12 minutes or until golden. (serving size: 1 scone) Source: "Cooking Light, June 1995, page 123" Copyright: "(c) Cooking Light" Yield: "1 dozen" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve warm. * Exported from MasterCook * Cranberry-sour Cream Pound Cake Recipe By :LHJ ONLINE http://www.lhj.com Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter or margarine -- softened 2 cups sugar -- divided 1 tablespoon grated orange peel 6 large eggs -- separated 1 cup lowfat sour cream 1 1/2 teaspoons vanilla extract 2 1/4 cups fresh or frozen cranberries -- coarsely chopped -------------------- GLAZE 1/3 cup sugar 1/3 cup fresh orange juice For the lightest, airiest cake, start with eggs at room temperature. To quickly take away the chill from refrigerated eggs, cover with warm water and let stand for 10 minutes. Prep time: 35 minutes Baking time: 70 minutes Degree of difficulty: easy 1. Heat oven to 350 degrees. Grease and flour a 10-inch bundt pan. 2. Combine flour, baking soda and salt in bowl. Beat butter in large mixer bowl at medium-high speed until creamy. Gradually beat in 1 3/4 cups sugar until light and fluffy. Beat in orange peel. Add egg yolks one at a time. Beat in sour cream and vanilla. At low speed, gradually beat in flour mixture, just until combined. 3. Beat egg whites at medium speed in clean mixer bowl until foamy. Gradually add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold half of whites into batter, then fold in remaining whites (batter will be very thick). Fold in berries. Spoon into prepared pan. Bake 70 minutes until toothpick inserted in center comes out clean. Cool in pan on rack 15 minutes. 4. Make glaze: Meanwhile, combine sugar and orange juice in small saucepan and bring to simmer, stirring until sugar dissolves. Unmold cake onto rack set over waxed paper and brush warm glaze all over warm cake. Cool completely.(Can be made ahead. Wrap well and store at room temperature up to 2 days.) Makes 16 servings. PER SERVING Calories 380 Total Fat 17 g Saturated Fat 10 g Cholesterol 117 mg Sodium 257 mg Carbohydrates 51 g Protein 6 g From "KimberlyK" - - - - - - - - - - - - - - - - - - - NOTES : It's not low fat, but I do believe that if you substituted the 1 cup butter or margarine with 1 cup of applesauce (OR cranberry sauce!) you would have a very good cake! Some people like to have a tablespoon of butter in their baked goods - I don't myself, but if you want you _could_ add 2 tablespoons butter and subtract 2 tablespoons from the apple or cranberry sauce. (If you use the cranberry sauce - I would suggest smashing it up a bit with a fork before you add it to the batter so that it's not so hard to blend in.) I'm going to be making this for Thanksgiving with the cranberry sauce in place of the butter - sounds delicious! * Exported from MasterCook * Cream Of Rice Sauce Recipe By :Nabisco Serving Size : 1 Preparation Time :0:00 Categories : Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 tablespoon cream of rice cereal 1 teaspoon butter (optional) -- see note Scald milk, but do not boil. Slowly stir in cereal, stirring constantly; cook for one minute. Remove from heat and let stand about five minutes. Stir in butter. If desired, beat or blend smooth. Store in refrigerator. Makes one cup. (Note: This sauce may be used as an alternative to cornstarch or flour thickeners to improve the consistency of pureed meat, poultry or fish. It may also be used in cream soup or stew.) A white sauce need some fat. With cream of rice cereal, you can limit the fat. Either use 2% or full fat milk omit the butter; or use skim milk and add the butter. Oil may be used, but stir often. Butter or nut butters may be added for flavoring. From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Corn And Spinach Recipe By :Lean and Luscious and Meatless, by Hinman and Snyder, p 312 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1 cup chopped onions 16 ounces canned cream-style corn 10 ounces thawed frozen spinach -- drained well salt -- to taste 1/4 teaspoon pepper ***TOPPING*** 2 tablespoons wheat germ 2 tablespoons grated Parmesan cheese 2 teaspoons reduced-calorie margarine You won't believe the wonderful, delicate flavor of this unusual combination. We serve it as a side dish and use the leftovers for a quick, hot lunch: just spread on toast and broil until hot and bubbly. Preheat oven to 375F. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray. Heat oil in a medium nonstick skillet over medium heat. Add onions and cook, stirring frequently, until onions are lightly browned and edges begin to crisp, about 10 minutes. Add small amounts of water if necessary to prevent sticking. Place browned onions in a large bowl. Add corn, spinach, salt, and pepper. Mix well. Spoon into prepared baking dish. Combine wheat germ and Parmesan cheese and sprinkle evenly over casserole. Dot with margarine. Bake uncovered at 375F for 30 minutes. Each serving provides: 111 calories, 4g protein, 3g fat, 19g carbohydrate, 297mg sodium, and 1mg cholesterol. 1 vegetable serving, 1/2 fat serving, 1/2 bread serving, 32 additional calories. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : I'm not sure what we will have this Thanksgiving, but I made this dish last year and then again a few days later when we went to a relatives for a family dinner. This is a great way to eat spinach. If spinach just doesn't appeal to you, look at the topping for this dish. It can be used on many others and is low in calories and fat. * Exported from MasterCook * Crockpot Lasagna Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb leanest ground beef -- browned -- (or use ground turkey breast) 1 diced onion 3 cloves garlic 1 can mushrooms 1 jar light spaghetti sauce 1 tsp Italian seasoning 2/3 cup water 9 uncooked lasagna noodles -- broken 16 oz nonfat cottage cheese 2 cups grated nonfat mozzarella Brown meat with onion and garlic. Mix with rest of ingredients in greased crockpot and cook for 4 hours on LOW. Let set 30 minutes and serve. From Ann Breitler - - - - - - - - - - - - - - - - - - - NOTES : I fixed this for dinner tonight and it was great, and so easy! * Exported from MasterCook * Curried Butternut Soup With Diced Pear Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds butternut squash 1 teaspoon butter 1 large yellow onion -- sliced or diced 4 garlic cloves 1/4 teaspoon sugar 2 teaspoons curry powder salt and freshly ground pepper -- to taste 3 cups reduced fat chicken or vegetable broth 8 ounces nonfat plain yogurt 1 large ripe pear Winter Nelis- Bosc- Anjou or Comice pear Prick the squash with a fork in several places. Cook the squash whole for about 40 minutes in a 350 degree F oven, or microwave on High (100% power) for 10 minutes. Let it rest 10 minutes. Cut the squash in half and scoop out and discard the seeds, then scoop the flesh into a bowl. Melt the butter in a soup pot over medium heat, then add the onion and stir. Cover and cook the onion until tender, about 5 to 8 minutes. Add the garlic and sugar, remove the lid, increase heat to medium-high and cook and stir for 2 minutes or until the onion begins to brown. Sprinkle in the curry powder and season with salt and pepper. Cook and stir for 1 minute, then add the cooked butternut squash. Cook for 2 to 3 minutes, then pour in the broth. Bring to a boil, reduce the heat and simmer for about 10 minutes. Puree the soup in a food processor fitted with the steel blade or in a blender, then cover and refrigerate. When the soup is thoroughly chilled stir in all but 1 tablespoon or so of the yogurt. Peel, core and cut the pear into fine dice then stir it into the soup. Divide the soup among 4 soup bowls, garnishing it with mint leaves and a jot of the remaining yogurt. Serving Ideas : Serves twice as many as a side dish or appetizer. Source: "Pears by Linda West Eckhardt (Chronicle Books, 1996)" S(Internet Address:): "http://www.chron.com/cs/CDA/story.hts/foodtalk/archive/187546" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The sweetness of pear counter-balances the spicy curry in this lovely chilled soup. Serve as a first course or a fine spring lunch. VARIATION: Omit yogurt. Add 2 to 3 ounces fresh green beans that have been trimmed, cut and blanched; red potato, cooked and cubed. Pinch of lemon-thyme to balance the curry. Substitute light brown sugar for white. Serve with a splash of balsamic vinegar. -Hanneman 2000-Nov-06 I'm enjoying cooking again. We are on a curry trip this week. * Exported from MasterCook * Curried French Bean Soup Recipe By :Hanneman 2000-11-07 Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked flageolets -- with 4 cups bean broth -- approximately 6 ounces fresh green beans -- trimmed and cut 1 clove garlic -- peeled, left whole SAUTE: 1 teaspoon olive oil 1/2 cup chopped sweet onion 1/4 cup chopped celery salt and black pepper 1/4 cup chopped carrot 1 large red potato -- peel (optional), diced 1 teaspoon unsalted butter plain yogurt for garnish SEASONINGS: 1/2 teaspoon dried marjoram 1/4 teaspoon fennel seed 1 teaspoon madras curry powder 1/4 teaspoon dried thyme leaves 1 pinch dried cilantro leaves Add the green beans and garlic clove to the pot of cooked flageolets. Bring to a gentle boil; reduce heat to a simmer. Cover. Mix the seasonings in a small dish and set aside. Saute the onion, celery and carrot in the oil, seasoned with salt and pepper, in a hot nonstick pan. When soft, add the potato and butter and saute for 1 to 2 minutes. Sprinkle the seasonings on top and stir. When aromatic, add about 1 cup bean broth to the pan and stir. Add this mixture to the bean pot. Taste; adjust seasonings (salt, pepper and curry). Reduce heat and cook about 20 minutes at most. Puree about half of the soup to thicken it. Serve with a dollop of plain yogurt. Alternatives: splash of fig vinegar; a dab of pear chutney. Advance prep: To cooked the dried beans: Make the beans with a seasoned broth, as directed on the package but add a pinch of orange zest and double the bay leaves. Alternatively: soak beans 1 hour. Rinse. Put beans in a pot; cover with cold water. Add Tone's Perc (salt free vegetable flakes), 1/2 teaspoon olive oil, pinch dried orange peel, 6 bay leaves, pinch dried bouquet garni, and a few fennel seeds. Bring to a boil. Boil 5 minutes. Turn off heat. Let stand 1 hour. Remove bay leaves. Skim. The beans are now recipe ready. They will need about 15 minutes additional cooking. Description: "Flageolets and haricot vert with potato and a hint of curry" Yield: "6 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Two of our favorite French beans go well together in this soup for a cold day. Remember: curry is a tricky spice. It fills the air but alludes the palate when hot. Remember that the kick of curry increases as the dish cools. This was yummy. Much of the flavor will depend upon the bean broth. * Exported from MasterCook * Curry Potatoes And Butter Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can butter beans 3 potatoes 1/2 onion 2 tablespoons curry powder 1 can tomatoes 3 scallions Microwave the potatoes until cooked through, then cut into chunks. Chop the onion and cook in a little oil. Add the curry powder and can of tomatoes. Cook for a few minutes, then add the beans and potatoes. Leave it simmering while you make rice, then serve the curry mixture over the rice. Top with chopped scallions. Notes: I used sweet curry powder. This would benefit from some fresh garlic and chiles. I used jasmine rice. The sauce got thick, you might want to add a little water or tomato juice if too thick. Butter beans are big yellow lima beans. I left the skin on the potatoes. I used canned whole tomatoes and chopped them up (swish a knife around in the can). Rotel tomatoes would have been really good too. From Naughyde@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I came across this recipe today and had all the ingredients handy, it was a great dinner. I can't remember where I found it, it could even have been eat-lf but I scanned the recent digests and didn't see it there. * Exported from MasterCook * Dot's Beer Bread Recipe By :At Grandmother's Table Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegan Vegetarian Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raw sunflower seeds -- (optional) -- or cooked rye grain -- or cooked oatmeal 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup whole wheat flour 1/2 cup soy flour 1/4 cup sugar 1/4 cup molasses 1 can beer -- (12-ounce) "To dry ingredients, you may add 1/2 cup raw sunflower seeds, or 1/2 cup cooked rye, or 1/2 cup cooked oatmeal, or anything else that won't absorb much liquid. Mix all ingredients well (I usually mix the dry ones first). Put into greased loaf pan. Bake about an hour at 400. Test for doneness with wooden toothpick - it often looks done when it isn't. You can play with this recipe, so long as you keep the 2 1/2 cups of flour (and the baking powder and soda) and the beer constant. If you want it less sweet, cut down on the sugar. The smaller portions of flour may be varied as you wish: 1 cup soy, no whole wheat; all whole wheat; or rye can be put in instead. Standard loaf pan is OK. If you can find a smaller one, you'll get a little better shaped loaf, but the quality of the bread is the same. If you want to wait, I'll bring you an extra loaf pan at Thanksgiving." At Grandmother's Table: Women Write about Food, Life, and the Enduring Bond Between Grandmothers and Granddaughters Edited by Ellen Perry Berkeley (Fairview Press: 2000) From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : More than food, my grandmother (Dortha Juanita Gans Thomas 1907-1988) craved the conversation and sense of connection that came with company. She had little patience for cooking, and little confidence in her abilities in the kitchen. The easier a dish was to cook, the better: It was more likely to turn out well, and she was able to move more quickly into the living room where the others were sitting and talking. Dot's beer bread is healthful and easy, a favorite recipe by all accounts. And a family story tells how Dot - A Church of the Brethren teetotaler - endured embarrassment each time she purchased the necessary beer. The recipe is printed just as it appears on the blue recipe card my grandmother gave to my aunt. * Exported from MasterCook * Double-chocolate Drop Cookies Recipe By :Canadian Living Magazine's Holiday Baking 1996 Serving Size : 60 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon instant coffee granules 1 tablespoon vanilla 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder -- sifted 1 tablespoon baking powder 1/4 teaspoon salt 1 egg 2 egg whites 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/4 cup butter -- melted 3 tablespoons golden corn syrup 1 cup chocolate chips Dissolve coffee granules in vanilla; set aside. Stir together flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat egg, egg whites, and granulated and brown sugars until light and foamy. Beat in butter, corn syrup and coffee mixture. Gradually beat in flour mixture, 1/2 cup at a time, until well combined. Stir in chocolate chips. Drop by tablespoons about 2 inches apart, onto nonstick or parchment paper-lined baking sheets. Bake in centre 350°F oven for 8 to 10 minutes or until firm. Remove from oven; let stand on sheets for 2 minutes. Transfer to racks to let cook completely. (Cookies can be stored in airtight container for up to 5 days or frozen up to 2 weeks.) Makes 60 cookies. Variations: Double-Chocolate Mint Cookies: Substitute 3/4 teaspoon mint extract for coffee granules; combine with vanilla Double-Chocolate Orange Cookies: Substitute 2 teaspoons grated orange rind for coffee granules; combine with vanilla. (1 Point) Description: "Rich in chocolate flavour, these dense cakelike cookies have less than half the fat of crisp chocolate cookies. Cocoa powder contributes a deep chocolate flavour without adding fat." S(MC formatted in 2000 by): "Helen D. (hdeacey1@sympatico.ca)" - - - - - - - - - - - - - - - - - - - NOTES : Using MC WW Points = 1 for each cookie. * Exported from MasterCook * Dr. Shettle's Secret Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lowfat cherry yogurt 1/2 cup coffee -- brewed strong 3/4 cup frozen yogurt -- chocolate 1 1/2 cups cherries -- frozen Combine the cherry yogurt and coffee in a blender. Add the frozen yogurt and cherries. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drying Peppers And Pimentos Recipe By :http://www.msue.msu.edu/msue/imp/mod01/01600110.html Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Wash, stem and core the fruits and remove the internal walls or partitions. Cut the fruits into sections about 3/8 inch square. No blanching is necessary. Dry 4 to 7 hours in a dehydrator or 6 to 10 hours in an oven. All drying instructions I've seen call for the oven to be at the lowest setting, so I assume that would be case for the peppers, too. One dehydrator site suggested steaming the peppers for 10 minutes before drying. From "Ellen C." - - - - - - - - - - - - - - - - - - -