* Exported from MasterCook * Minestrone #4 (With Cabbage And Chickpeas) Recipe By :Nava Atlas, Vegetarian Soups For All Seasons Serving Size : 8 Preparation Time :1:15 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 medium onions -- finely chopped 2 cloves garlic -- minced 2 medium carrots -- peeled and diced 2 medium celery stalks -- diced 1/4 cup celery leaves (or a handful) -- chopped 2 medium potatoes -- peeled and diced 2 cups shredded white cabbage 1 14 oz can diced tomatoes -- with juice 1/2 cup tomato sauce 4 tablespoons dry red wine -- (optional) 2 bay leaves 2 teaspoons Italian herb mix 1 16 oz can cooked chickpeas -- drained and rinsed 1 cup frozen green peas -- thawed 2 tablespoons chopped fresh parsley for garnish salt and pepper -- to taste Heat the oil in a soup pot. Add the onions and garlic and saute over moderate heat until the onions are golden. Add the carrots, celery, celery leaves, potatoes, and cabbage, along with just enough water to cover. Add the tomatoes, tomato sauce, optional wine, bay leaves, and seasoning mix. Bring to a simmer, then simmer gently, covered, until the vegetables are just done, about 45 minutes. Add the chickpeas, green peas, and parsley. Correct the consistency with more water if necessary, then season to taste with salt and pepper. Simmer over low heat for at least another 20 to 30 minutes, or until the vegetables are completely tender but not overdone. Description: "Tested: mild. Make the soup ahead so that it benefits from the reheat. Book cover recipe!" Source: "Vegetarian Soups for all Seasons: A Treasury of Bountiful Low-Fat Soups and Stews, 1992/96:46" - - - - - - - - - - - - - - - - - - - NOTES : Filling and tasty, this Italian vegetable soup becomes a meal when served with bread, such as Focaccia. It keeps exceptionally well and develops flavor as it stands. * REVIEW: Minestrone with Cabbage and Chickpeas was mild and mellow. It's the kind of soup that gets tastier with age; it makes a lot but you might make extra. Children might like this: not too spicy especially if you use savoy or napa cabbage. Mild goes well with any bread. I used savoy and tomato paste (not sauce) and dried herbs; 1 Tbs. Madeira. Recommend: make it ahead. Reheat gently. --Hanneman 1998 From PatHanneman * Exported from MasterCook * Mocha Truffle Torte Recipe By :Lighter Bake booklet, 2000 Serving Size : 10 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sugar -- divided 2/3 cup unsweetened cocoa powder 1/4 cup all-purpose flour 1 1/2 tablespoons instant coffee crystals 2/3 cup nonfat milk 3/4 cup semisweet chocolate pieces 1/3 cup Sunsweet Lighter Bake 2 whole eggs -- separated 1 egg white ***GARNISHES*** grated chocolate -- (optional) fresh berries -- (optional) Preheat oven to 350F. Coat 9-inch springform pan with vegetable cooking spray; set aside. In saucepan, combine 1 cup sugar, cocoa, flour and coffee. Whisk in milk. Warm over medium heat, stirring constantly. Remove and stir in chocolate to melt. Whisk in Lighter Bake and 2 egg yolks; cool. In mixing bowl, combine 3 egg whites and remaining sugar, beating to soft peaks. Fold egg white mixture (half at a time) into cooled chocolate. Pour into 9-inch springform pan. Bake 35 minutes, or until center is set, but still moist. Cool completely Chill 24 hours or freeze. To serve, run knife around edge and remove from pan. Dust with additional cocoa powder. Garnish as desired. Makes 10 to 12 servings. Nutrients per serving: Calories 210 (22% calories from fat); Protein 4g; Fat 5g; Carbohydrate 41g. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moist And Rich Carrot Cake Recipe By :Lighter Bake booklet, 2000 Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 3/4 cup Sunsweet Lighter Bake 4 egg whites 2 teaspoons vanilla 2 1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 3 cups grated carrots 1 cup raisins ***Light Cream Cheese Frosting*** -- optional 6 ounces light cream cheese (1/3 less fat than cream cheese) 3 cups powdered sugar 1/2 teaspoon vanilla Preheat oven to 375F. Coat a 13x9-inch baking pan with vegetable cooking spray; set aside. In mixing bowl, beat sugar, Lighter Bake, egg whites and vanilla. In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt; add to Lighter Bake mixture, blending well. Stir in carrots and raisins. Spread batter in prepared pan. Bake 30 to 35 minutes or until pick inserted into center comes out clean. Cool in pan on rack. Spread evenly with frosting, if desired. Cut into squares. Makes 12 servings. Nutrients per serving: Calories 310 (1% calories from fat); Protein 5g; Fat tr; Carbohydrate 74g. Light Cream Cheese Frosting: Beat together light cream Cheese, powdered sugar, sifted, and vanilla until smooth and creamy. Frosting: Nutrients per sewing: Calories 155 (20% calories from fat); Protein 1g; Fat 3.5g; Carbohydrate 30g From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mulled Tea Bags Recipe By :11/27/00: The Dollar Stretcher Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tsp. loose black tea 4 whole cloves 6 whole allspice berries 2 tsp. coarsely crushed cinnamon stick 1 tsp. grated orange rind 1/2 tsp. grated lemon rind fine-mesh cheesecloth Cotton string Cut two five-inch squares out of the cheese cloth. Place half of your tea ingredients on one square, and the other half on the second one. Bring the corners together and tie into a bag with the string. Place the teabags into a mug, with these instructions: To brew place one tea bag in a mug and add 1 cup of boiling water. Steep 5 minutes and enjoy! If you wish you can also include a small jar of honey, an antique spoon (easily found at a thrift store), 2 cinnamon sticks for stirring and a novel to enjoy while drinking. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Pecan Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 2 cups sliced fresh mushrooms 1/2 cup thinly sliced green onions 1 cup uncooked brown basmati rice -- plus 2 tablespoons uncooked brown basmati rice 1 1/4 cups water 1 cup beef consomme -- undiluted 1/4 cup finely chopped pecans -- toasted 1/8 teaspoon pepper Coat a saucepan with cooking spray; place over medium-high heat until hot. Add mushrooms and onions; saute 4 minutes. Stir in rice, water, and consomme, bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in pecans and pepper; fluff with a fork. Yield: 4 servings (serving size:1 cup). CALORIES 273 (23% from fat); PROTEIN 8.2g; FAT 6.9g (sat 0.7g, mono 3.7g, poly 1.9g); CARB 45.5g; FIBER 3.1g; CHOL 12mg; IRON 1.8mg; SODIUM 407mg; CALC 26mg From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutritional Yeast Cheese Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson p71 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Sauces & Gravies Vegan Vegetarian Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nutritional yeast flakes 1/3 cup flour 1 1/2 teaspoons salt 2 cups water 1/4 cup soy margarine -- to 1/2 cup 1/2 teaspoon garlic powder -- optional 2 teaspoons wet mustard -- optional Also in Heart of the Home, Ann Jackson (1995) Yield: 2 1/2 to 3 cups Mix the yeast flakes, flour, and salt together in a pan. Gradually add the water while stirring with a whisk. Make a smooth paste and continue adding the water until it's all used up. Place over medium heat and stir constantly until the sauce stars to thicken and bubble. Let it cook for about 30 more seconds. Remove from the heat and stir in the margarine and mustard. If you want a thicker, stretchier cheese, substitute 3 tablespoons cornstarch and 1 tablespoon flour for the 1/3 cup flour called for. Use 1/2 cup of oil instead of the margarine, and add as much as 1 cup more water at the end -- whatever is need to make a smooth, pourable sauce. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : I got this recipe form The Farm Vegetarian Cookbook.It is a book I would recommend to anyone who is into trying a meat-free, dairy-free diet. It has lots of good recipes and explains how to make your own soymilk and tofu at home. this is a recipe I don't know what I would do without. You can use it to replace cheese in any Italian dish like lasagne, zucchini Parmesan, or even pizza. It's a good topping for stuffed peppers, hot sandwiches, or just plain with rice or biscuits. I like to steam a whole cauliflower and ladle this sauce over it. It also makes a great base for a casserole. When using nutritional yeast be sure you have the right thing. Brewer's yeast and tortula yeast do not taste the same. Besides the fact that this is delicious, it has more B vitamins than just about anything else I can think of. Don't feel like you'll be deprived if you go non-dairy; I have used t his in place of cheese successfully every time I have made it. It's the best * Exported from MasterCook * Onion Marmalade #3 Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson p68 Serving Size : 24 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- to 4 6 cups mixed onions -- sliced in half moons -- red and yellow and white onions 2 cloves garlic -- minced 1/2 cup white wine or balsamic vinegar 3 teaspoons sugar salt and pepper -- to taste Yield: about 6 cups. Heat the oil in large pot. Add the onions and cook very slowly, stirring often. If the onions seem too dry, add a touch more oil. After about 45 minutes to 1 hour, add the vinegar and sugar. Continue cooking on low heat until it's all soft, brown, sweet, and cozy. Season with salt and pepper. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This is so good, especially in the wintertime. When it's cold out, I like to cook things that warm up the house and make me feel cozy. Some people call this onion butter, and really, it is good to use just like butter. Spread on toast or corn, it's the best. A big dollop on top of a bowl of soup ain't too shabby either. * Exported from MasterCook * Onion Sonata Recipe By :Vegetarian Times Magazine, November 2000, page 42 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 6 medium leeks -- halved lengthwise (white and light green parts) rinsed well and chopped -- (3 cups) 3 medium onions -- thinly sliced 4 large shallots -- minced 4 scallions (white and light green parts) cut into 1-inch pieces 2 tablespoons minced garlic 6 cups Rich Stock (see separate recipe) 1 tablespoon shoyu or soy sauce 1 tablespoon molasses 1 teaspoon salt 18 thin slices baguette 1 medium clove garlic -- peeled and halved Chopped chives -- for garnish 6 SERVINGS EGG- & DAIRY-FREE This soup blends six different onions into perfect harmony. The garlic-rubbed toasts are a delicious complement. You could also melt a little shredded Gruyere cheese on the toasts before placing them in the soup bowls. Save the leek greens for the Rich Stock (recipe follows). 1. In large heavy pot, heat oil over low heat. Add leeks and onions and cook, stirring occasionally, until softened, about 10 minutes. 2. Add shallots, scallions and minced garlic and cook, stirring occasionally, until onions have wilted and cooked down, about 30 minutes, increasing heat if necessary during last 10 minutes to brown onions. It's okay if some brown bits stick to the bottom. 3. Add stock, shoyu and molasses, stirring with a wooden spatula to scrape up bits from bottom of pot. Cover, increase heat to high and bring to a boil. Reduce heat to low, add salt and simmer, partially covered, 30 minutes. 4. Preheat oven to 350F. Place baguette slices on a baking sheet and bake until crisp and toasted, about 10 minutes. Immediately rub each warm slice with cut side of garlic clove. 5. Season soup with freshly ground pepper to taste and a little more salt if necessary. Place 3 garlic toasts in each bowl. Ladle soup over toasts, garnish with chives and serve hot. PER SERVING: 281 CALORIES; 8 G PROTEIN; 4 G TOTAL FAT; (1 G SAT. FAT) 54 G CARBOHYDRATE; 0 MG CHOLESTEROL; 864 MG SODIUM; 5 G FIBER From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oranges Simmered In Red Wine Recipe By :Gale Gand, "Butter Sugar Flour Eggs" Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 seedless oranges 1 bottle light-bodied red wine -- (750 ml) -- (recommended: Beaujolais -- or a young Chianti) 2 cups brewed cinnamon or other spiced tea 2 cinnamon sticks 4 whole cloves 2 star anise pods 6 black peppercorns 1/4 cup honey 1/4 cup light brown sugar -- packed 4 fresh mint leaves -- julienned Cut a slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, completely remove the peel and white pith. Discard the peel and set the oranges aside. In a saucepan, combine all of the remaining ingredients except the mint leaves. Heat to a simmer. Add the whole peeled oranges and simmer, uncovered, 10 minutes, turning the oranges every 2 minutes. Remove from the heat and set aside to cool to room temperature in the liquid, turning occasionally. Chill. To serve, cut each orange crosswise into 1/2-inch-thick slices. Spread the slices, overlapping them, on small serving plates. (The outsides of the oranges will be redder than the insides.) Drizzle a little liquid over each plate and sprinkle with mint. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orecchiette, Roast Pumpkin, Rocket, Fried Eshallots And Cape Recipe By :Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 pounds Orecchiette pasta -- cooked al dente 2/3 pound pumpkin -- cut into cubes Olive oil 1 sprig thyme -- (1 to 2) 4 shallots -- finely sliced 1/4 cup capers 7 ounces rocket (arugula) Parmesan cheese -- for garnish Salt pepper Place pumpkin onto a baking tray and drizzle with a little olive oil. Scatter over the thyme leaves, and place into a preheated 350F (180C) oven for 20-25 minutes. Meanwhile, heat olive oil in a frying pan, add eshallots and cook until crisp and caramel in colour. Drain on absorbent paper, and set aside until required. Repeat the same process with the capers. Set aside half the rocket lettuce. With the remaining half, plunge into boiling salted water for 20-30 seconds. Squeeze out as much liquid as possible from the blanched rocket, and whilst hot, place in a food processor and blend with olive oil and seasoning. To serve, heat a 1/4 cup of the rocket oil in a frying pan until hot, add the roasted pumpkin pieces and toss to combine. Add the cooked pasta, rocket leaves and fried capers, and season with salt and cracked pepper. Place pasta into a warm bowl, and scatter with fried eshallots and Parmesan cheese. S(Internet Address:): "http://lifestyle.ninemsn.com.au/aww/recipes/db/aww/11/1174.asp" Start to Finish Time: "1:00" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach-raisin Jam Recipe By :Breadman Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Peaches -- Note 1 1 1/4 cups White Sugar -- Plus 3 Tbsp White Sugar 2 Tbsp Golden Raisins -- Note 2 1 Tbsp Brown Sugar 2 Whole Cloves 1/8 Tsp Ground Allspice Note 1: Original recipe stated to use ripe, pitted peaches. I used frozen without sugar added peaches that I defrosted and drained off any water. Note 2: Original recipe stated that the golden raisins were supposed to be soaked but it didn't state what to soak them in or how long. I soaked them in 1/4 C Chardonnay for about 10 min then drained off the extra Chardonnay. With Kneading Blade in position, add the crushed fruit to the Baking Pan. Add the rest of the called for ingredients. Insert Baking Pan into the Breadman. Close Lid Press "Select" button until Jam cycle is chosen. Press "Start" The Breadman will pre-heat for 10 min before any movement occurs in the pan. After pre-heating, the jam will be heated and mixed for approx 60 min. The entire cycle take 1:20 min in which 10 min is the cool-down cycle. The Breadman will beep when the cycle is complete. Press "Reset" and remove the Pan, MAKING SURE TO WEAR OVEN MITTS. Pour the hot jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top. Cover tightly to store. Jam will thicken upon cooling and storage. Note: Fruit and sugar should be weighed on a small kitchen or postal scale. 1 1/2 C of fruit or white sugar weighs 12 oz. For Best Results: Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and pectin are necessary for a good set. Use only ripe fruit (not overripe or underripe) for best flavor. Do not puree fruit. Crush with a potato masher or food processor. Jam should have bits of fruit in it. Recipes should not exceed 3 1/2 C Be sure to measure fruit after it has been crushed, not before. Remove stems, seeds or pits from fruit before crushing. This is very, very good!! Quite tasty and very easy to make. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peachy Lean Recipe By :Mary Corpening and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lowfat peach yogurt 1/4 cup apple juice, unsweetened 1 cup frozen blackberries 1/2 cup frozen peaches, sliced 1 whole frozen banana -- sliced Combine the yogurt and apple juice in a blender. Add all the remaining ingredients. Blend until smooth. Strain through a fine-meshed sieve to remove the blackberry seeds if you like. Source: "Super Smoothies" Yield: "2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne With Eggplant And Olive Sauce For Two Recipe By :Patsy Jamieson: "Olives: Mediterranean Gold" Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup canned plum tomatoes -- undrained 3 teaspoons olive oil 1 cup cubed (1 inch) eggplant 1/3 cup chopped onions 1 1/3 garlic cloves -- minced 1 pinch crushed red pepper 1/4 cup green olives (such as green cracked or manzanilla) 1 pinch salt 1 pinch freshly ground pepper 2 tablespoons chopped fresh Italian parsley 1/3 pound penne (tube-shaped pasta) (about 1 cup) 1/3 cup crumbled feta cheese Process tomatoes: place tomatoes with juice in food processor; pulse until tomatoes are chopped but retain some texture. Set aside. Saute Eggplant: Heat two-thirds of the oil in large skillet over medium-high heat until hot. Add eggplant; cook 5 to 7 minutes or until browned and tender, turning occasionally. Remove from skillet; set aside. Saute Onions: Reduce heat to medium-low; add remaining oil to skillet. Add onions; cook 3 to 5 minutes or until softened and lightly browned, stirring frequently. Assemble: Add garlic and red pepper; cook and stir 30 to 60 seconds. Add tomatoes; mix well. Increase heat to medium-high. Bring to a boil. Add eggplant, olives, salt and pepper; stir to mix. Reduce heat to medium-low; simmer, uncovered, 15 to 20 minutes or until eggplant is very tender and sauce has thickened. Stir in parsley. Meanwhile, cook penne according to package directions. Drain; place in warm large bowl. Toss with sauce; sprinkle with cheese. Source: "Cooking Pleasures (2000-10/11)" Start to Finish Time: "0:30" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Olives play a supporting role in this simple pasta dish. They are mild, yet they contribute an extra dimension of flavor to the sauce and allow the meaty flavor of eggplant to shine through. REVIEW - Reminded us of a Penne Puttanesca - where the olives are one of several strong flavors. There's a balance. Cheese is a must! Satisfying pasta dish. Tested with Kalamata (because we like black olives). we tested this with black olives - so we still haven't had THIS recipe (green olives)! Good. Strong flavors - in harmony Remember Patsy Jamieson? She had a regular column in Eating Well mag. this article in "Cooking pleasures" about olives was hers. * Exported from MasterCook * Penne With Pumpkin Sauce Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped fine 1 red bell pepper -- chopped fine 2 large garlic cloves -- minced 2 tablespoons unsalted butter 1/2 cup canned solid-pack pumpkin 1 cup chicken broth 1/2 cup water 2 tablespoons heavy cream freshly grated nutmeg to taste 1/2 pound penne or other tubular pasta 3 tablespoons minced fresh parsley leaves freshly grated Parmesan In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well. Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan. Serves 2. (Gourmet November 1992 ) Source: http://www.sweepsclub.com/about_com/pop.cfm?affiliate_seq_no=822 Formatted by Whome40@aol.com Nov 2000 - - - - - - - - - - - - - - - - - - - NOTES : An unusual and surprisingly good pasta main dish. Special thanks to Ann Velasco for sharing this recipe from Gourmet magazine. Kristin: I'd probably replace the heavy cream with nonfat half and half. * Exported from MasterCook * Penne With Roasted Pepper Salsa Recipe By :Pat Hanneman 2000-Nov-01 Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 2 small carrots -- trimmed and diced 2 stalks leafy rib celery -- trimmed and diced 1/2 cup chopped onion 1/4 cup chopped green onion with tops 4 cloves garlic -- chopped kosher salt coarsely ground mixed pepper (such as Lawry's seasoned pepper) 2 tablespoons chopped fresh basil 1/2 lemon -- juiced 6 ounces penne pasta 1 packet vegetable bouillon granules salt -- if needed 15 ounces canned fat-free cooked black beans -- rinsed 1 cup corn kernels water from the pasta -- to thin sauce chopped fresh cilantro leaves -- for garnish ROASTED RED BELL PEPPER SALSA: 1 roasted red bell pepper -- peeled and chopped 2 tablespoons salsa or picante sauce 1/2 teaspoon grapeseed oil -- or substitute 1 pinch salt and pepper 1 pinch dried minced roasted garlic 1 pinch dried minced chipotle 1 pinch cinnamon 1/2 lemon -- juiced -- (as needed) Heat a non-stick large saucepan. Add the olive oil. When the oil is hot, add the carrots and saute for 1 minute. Add the celery, onions, and garlic to the pan. Season with salt and pepper. Saute until caramelized and browned. Add the basil and stir well to combine. Sprinkle on the juice. Remove from heat and cover. Set aside. Cook pasta in plenty of water seasoned with vegetable bouillon. Add salt to the water if the bouillon needs it. After 8 to 10 minutes, turn off the heat. Add the beans and corn to the water. Cover and let stand. Make the salsa: Puree the roasted bell pepper with the prepared salsa, oil, salt and pepper, garlic, chili, and cinnamon. Thin with lemon juice. Set aside. To Assemble: Remove a cup of pasta water and set aside. Drain the pasta mixture. Reheat the vegetables and add the salsa to warm. Add the drained pasta mixture to the pan and combine, folding, until the pasta is coated with the sauce. Add pasta "broth" to thin. Correct for seasoning. Add the cilantro; stir to combine. Serve at once. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve 2 to 3 main dishes; 4 to 6 side dishes. NOTES : Everything is infused with flavor in this dish. The pasta is cooked in broth. The vegetables are caramelized. The salsa hints of smoke. Comforting! xposting: here is another personal recipe - tested - so simple yet so flavorful. The canned vegetables are not cooked: they are heated in the hot pasta water. The pasta water is seasoned with bouillon. The roasted bell pepper is pureed with prepared salsa and a pinch of chipotle chili pepper (could add smoky bbq sauce). Lemon unites the sauce to the vegetables. We like trader joe's corn - very yellow. Lots of flavor. Yellow hominy would be good with this recipe. The dish is vegetarian. Could serve with grilled chicken breast (or not?!) * Exported from MasterCook * Pennsylvania Dutch Corn Noodles #3 Recipe By :Nava Atlas and Lillian Kayte Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound yolk-free egg noodles 2 tablespoons soy margarine 1 large onion -- quartered and sliced 1 pound frozen succotash -- thawed 1 1/2 pounds fresh tomatoes -- diced, plus 1/4 cup water* 1/4 cup chopped fresh parsley salt and pepper -- to taste Begin cooking the noodles. In the meantime, heat the margarine in a large skillet. Add the onion and saute over moderate heat until golden, about 5 minutes. Add the succotash and tomatoes; cook over moderate heat until well heated through, about 5-7 minutes. When the noodles are done, drain and return them to the pot. Combine the noodles with the skillet mixture and the fresh parsley. Toss well, then season to taste with a bit of salt and lots of freshly ground pepper; toss again and serve. Source: "Vegetarian Express" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - NOTES : *Or substitute a 28 ounce can plum tomatoes, chopped, with liquid * Exported from MasterCook * Persimmons - Info/ Tips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** There are two common kinds of persimmons: Hachiyas and Fuyus. Hachiyas, shaped like large acorn, have to be eaten soft-ripe. Until the skin is almost translucent and the flesh is jelly-like, they are astringent and virtually inedible. Fuyus, shaped like rather flat tomatoes, are ready to eat when the flesh is firm or even crisp. Other varieties include the astringent chocolate persimmons, with dark-orange skin and brownish-orange flesh. Goshu persimmons, shaped like plump /Fuyus, are non-astringent and can be enjoyed soft or firm-ripe. How to buy: Look for bright orange fruit that has no bruises. Usually, all persimmons are sold firm. However, some stores sell soft-ripened Hachiyas, which must be handled with great care. How to store: Allow to ripen at room temp; or speed the process in a paper bag adding a banana or apple. You can store them in the refrigerator for up to 2 weeks. Feel a fully ripe persimmon; it should be very soft to the touch (like firm jelly) with slightly wrinkled skin. Place ripe fruit in a plastic bag and refrigerate. Use as soon as possible. How to use: Hachiyas are best enjoyed by simply spooning the honey-sweet, soft flesh out of the skin. Eat as is (sort of like a natural pudding cup) or serve in a bowl with cream. The pureed flesh of Hachiyas is also delicious for making steamed puddings or fruit bars. Frozen and then defrosted, a firm Hachiya will miraculously acquire the desired soft texture. Eat out of hand, like an apple, for the simplest of pleasures; or, add to a fruit salad of melon, fresh figs and grapes. Cut off pointed end, wrap in foil and freeze. Thaw slightly, then spoon from its self-contained cup. Instant sorbet! Puree the flesh; use as a topping for nonfat ice cream or angel-food cake; or, fill a crepe, then drizzle with lemon yogurt. Crisp, creamy-fleshed Fuyus can be eaten out of hand like an apple. Although the peel is edible, it is tough, so you may want to remove it. Fuyus also look and taste wonderful in a fall salad mixed with piquant greens and tossed with a citrus vinaigrette. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Persimmons And Ideas - Info/tips Recipe By :Weight Watcher's Magazine, Oct 1995, pg 64 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Persimmons They look like golden-orange tomatoes, almost too pretty to eat. But underneath their perfect, lacquer-shiney skin is lusciously sweet, juicy flesh with a mild peach and honey flavor. If you've been shy about trying persimmons, dig in now while they are here through early winter. Just cut them in half and scoop them out with a spoon. Though small persimmons are native to the US,. the varieties you're most likely to find is the Japanese Hachiya, grown here and throughout the Mediterranean, North Africa and Chile. If you see the smaller, light-gold Fuyu variety or the Israeli cultivar called Sharon fruit, give them a try; both are extra sweet. Look for soft, unbruised fruit with all four leaves around the top and no races of yellow; hard fruit (except Fuyus) is inedibly bitter. To ripen, place them, stem-side up, in a loosely closed paper bag at room temp, for a day or two until they are soft as a baby's bottom. The skin of a persimmon is edible but some may not like its slight tartness. To peel, cut a small "X" at the tip of the persimmon, then plunge it into boiling water for a few seconds. Remove and submerge into an ice water bath to cool; skin will peel easily at the "X". Persimmon Nutrition: Besides 0 g fat and 1 g dietary fiber, you'll get all this in 1/2 med persimmon: Cal 59, Vit A 1920 IU, Potassium 135 mg Persimmon Palatables Persimmon "Sorbet": Halve persimmons from stem to tip; place halves back together and wrap each persimmon tightly in plastic wrap. Freeze up to 3 months. Thaw in the refrigerator until spoonable but still partly frozen, 3 - 4 hrs; to eat, scoop out the fruit directly from the skin with a dessert spoon. Vanilla Sundae with Persimmon Sauce: Peel persimmons and cut into 1" chunks. Press thru a fine sieve with edge of spoon to make a smooth puree; stir in a little lemon juice and orange liqueur. Drizzle it over a scoop of sugar-free nonfat frozen vanilla yogurt. Persimmon-Apple-Cranberry Salad: Thinly slice persimmon and cut larger slices into wedges; toss with an equal amount of sliced unpared apple and a handful of dried cranberries; drizzle with lemon juice, sprinkle lightly with granulated sugar and toss. Persimmon Flowers: Core persimmons. Starting from top, make 8 evenly spaced shallow vertical cuts down to base of each, going thru only the skin. Carefully peel down each section of skin to form "petals." Broiled Persimmons: Halve persimmons from stem to tip; sprinkle each lightly with dark brown sugar and a pinch nutmeg; drizzle with a little melted margarine. Broil until sugar bubbles, 2 - 3 minutes. Serve each half with a dollop of nonfat sour cream, if desired. On the WW Selection Plan, 1/2 med persimmon, 1 small apple or 2 T dried cranberries equals 1 fruit selection; 1 t margarine equals 1 fat selection; 1/2 C sugar-free nonfat frozen yogurt equals 1/4 milk selection and 50 optional calories; 1 fl oz any flavor liqueur equals 100 optional cal; 1 tsp granulated or firmly packed brown sugar equals 15 optional cal; 1 T nonfat sour cream equals 10 optional cal. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Chicken #3 Recipe By :Michelle Berriedale-Johnson, The Allergy Free Cookbook p42 Serving Size : 4 Preparation Time :1:00 Categories : Chicken Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken joints 1 large onion -- thinly sliced rings 1 teaspoon fresh rosemary 1 teaspoon sea salt 1/2 teaspoon ground ginger 1 pinch black pepper 1 pinch paprika 14 fluid ounces unsweetened pineapple juice -- (400 ml) 1. Preheat the oven to 350F/180C/Gas Mark 4. 2. Place the chicken joints in an ovenproof dish and sprinkle over the onion rings, rosemary, salt, ginger, pepper and paprika. 3. Pour over the pineapple juice and bake, uncovered, for about 45 minutes or until the chicken is cooked through and brown on the top. Serve with brown rice. Makes 4 servings, each, according to The Allergy Free Cookbook: 240 Kcal/1000 Kjoules 32 g protein 7 g total fat including 2 g saturated fat 14 g carbohydrate of which 13 g are total sugar 1 g fiber Free of dairy, gluten, wheat, and egg, with no added sugar. - - - - - - - - - - - - - - - - - - - NOTES : Directions numbered and recipe formatted by Ellen Pickett 2000-Nov-17. I am not sure what chicken "joints" are and entered the ingredient as chicken legs. I'm sure this can't be correct though, since 4 chicken legs in this recipe has about double the calories and more than double the fat, making it a high-fat dish, contrary to the nutritional analysis presented by the author. --- I think you should read "pieces". In Australian Cookery(my school cookbook from 25yrs ago) they refer to jointing a rabbit or chicken and describe it like I would chop them into pieces at the joints. Hope this helps. [Joanne Wallace ] Joanne * Exported from MasterCook * Pineapple-coconut Claufouti Cake Recipe By :Breadman Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups All-Purpose Flour 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 3/4 cups White Sugar 2 Lg Eggs 1/2 cups Skim Milk -- Note 1 1/2 cups Canned Pineapple Chunks In Juice -- Drained 1/4 cups Pineapple Juice -- From Can 1/2 cups Sweetened Coconut Flakes 1 Tsp Vanilla Extract Note 1: Original recipe used whole milk Combine first four ingredients and mix well. Set aside. Place pineapple, pineapple juice, eggs, milk, coconut, sugar, and vanilla in the Baking Pan and place it in the machine. Close the Lid and start the cake cycle. When continuous mixing begins, add the flour mixture in a slow, steady stream. Close the Lid. Allow the cake to cool uncovered in the refrigerator for 25 - 30 min before attempting to remove it from the pan. This tastes very good. Extremely easy to prepare with not a lot of extra pans to clean up. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pinto Bean Stew Recipe By :The Healing Foods Cookbook, Prevention Mag, Rodale Press Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- thinly sliced 1 clove garlic -- minced 1 tablespoon dried oregano 1 tablespoon chili powder sauteing liquid: broth, wine, etc -- orig used 2 tsp canola oil -- for sauteing 2 cups tomatoes -- chopped 3 cups vegetable stock -- or chicken stock 1 cup dried pinto beans -- soaked overnight 1 green bell pepper -- diced 1 1/2 cups pumpkin -- cubed 1 cup corn In a large nonstick frying pan, saute the onions, garlic, oregano, and chili powder in the sauteing liquid. Add the tomatoes and cook for 5 minutes. Transfer to a 3-quart casserole dish. Add the stock and drained beans. cover and bake at 375F for 1 1/2 hours. Add the peppers, pumpkin, and corn. Bake for 1 hour or until the beans and vegetables are tender. Lightly mash about half of the beans before serving to help thicken the stew. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pms Potion 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 -------- ------------ -------------------------------- 3/4 cup soy milk, chocolate 1 1/4 cups frozen raspberries 1/2 whole banana -- sliced 3/4 cup chocolate sorbet 2 tablespoons chopped fresh mint Combine the soy milk, raspberries and banana in blender. Add the sorbet and mint. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Pear And Pecan Strudel Recipe By :Vegetarian Times Magazine, November 2000, page 50 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium pears -- (Bosc or Anjou) peeled and halved lengthwise and cored 2 cups apple cider 2 cups raspberry juice 2 sprigs rosemary 1 cinnamon stick 1/2 cup pecan halves -- toasted (2 oz.) 1 tablespoon pure maple syrup 1/2 teaspoon ground cinnamon 7 sheets frozen phyllo dough -- thawed Vegetable oil for brushing phyllo 1/2 cup dry bread crumbs 6 SERVINGS EGG-& DAIRY-FREE Phyllo desserts are great for entertaining since you can prepare them ahead of time and freeze. While your guests are eating the entree, pop the still frozen strudel in the oven and bake it. A frozen phyllo dessert takes only five minutes extra to bake. For this recipe, rosemary-infused poached pears are rolled in layers of flaky phyllo pastry and baked to a golden crispness. Keep pears submerged in their poaching liquid - otherwise they insist on bobbing around in the pot - by placing a parchment circle directly over the pears. You can substitute 4 cups of apple-raspberry juice for the apple cider and the raspberry juice, if you prefer. 1. In pot just large enough to hold pears in a single layer, combine pears, cider, raspberry juice, rosemary and cinnamon stick. Cut circle of parchment paper the same size as pot; cut a small hole in center for steam vent. Place circle over pears. Bring to a boil over high heat. Reduce heat to low and simmer until pears are tender but still firm, 7 to 8 minutes. 2. Remove pears from poaching liquid. Drain well and cool. (It's important to cool pears separately from liquid so they don't continue to cook.) Pour poaching liquid through strainer into bowl and set aside. Discard cinnamon stick and rosemary. Cut pears into 1/2 inch chunks. In medium bowl, combine pear chunks, toasted pecans, maple syrup and ground cinnamon and toss to combine. 3. Preheat oven to 375F. Line baking sheet with parchment paper. Unwrap phyllo and place on dry work surface. Cover with a lightly dampened towel to prevent drying. Remove 1 sheet phyllo and place on work surface; lightly brush with oil. Top with second sheet; lightly brush with oil. Continue layering and brushing with oil to make 7 layers. Sprinkle bread crumbs over last layer of dough. 4. Spoon pear mixture over half of the phyllo, starting about 1 inch from bottom edge and a few inches from sides. Fold in sides then start tightly rolling until strudel is approximately a 14 x 4-inch log. Brush entire log with oil; seal edges. Place strudel on prepared baking sheet and bake until golden brown, 30 to 45 minutes. 5. Meanwhile, make glaze: In small saucepan, boil reserved poaching liquid over medium-high heat until reduced to about 1/2 cup, approximately 45 minutes. Remove strudel from oven and drizzle with glaze. Cool slightly, then cut into slices and serve warm. PER SERVING: 326 CALORIES; 4 G PROTEIN; 12 G TOTAL FAT; (1G SAT. FAT) 53 G CARBOHYDRATE; 0 MG CHOLESTEROL; 202 MG SODIUM; 3 G FIBER From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potage La Bonne Femme Recipe By :The Gradual Vegetarian - Lisa Tracy Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes 1 medium carrot -- finely chopped 1 cup shredded cabbage 1 medium onion -- chopped 1 stalk celery ribs -- and leaves, sliced 1 pinch basil -- crushed 1 pinch thyme -- crushed 1 pinch rosemary -- crushed 1 tablespoon butter 4 whole peppercorns salt -- to taste 2 tablespoons fat-free yogurt Put 4 cups of water on to boil. Wash and slice the potatoes and the carrot, both with skins still on. Shred or slice the cabbage; chop the onion, celery and --if fresh--the herbs. To the boiling water, add carrot, potatoes, onion, butter, peppercorns and a teaspoon or more of salt (the potatoes soak up a great deal). Cook half an hour, or until potatoes can easily be pierced with a fork. Add cabbage, celery and herbs and cook 20 minutes. Put the cooked vegetables through a food mill or blender, or beat the soup for a couple of minutes with an egg beater. The texture should be almost but not quite a pureeEe. Correct seasoning and, if you like, add 1 tablespoon of plain yogurt for each serving of soup. Makes 2 - 4 servings. (5 points) Description: "An excellent winter supper with black or rye bread." S(MC formatted in 2000 by): "hdeacey1@sympatico.ca Nov. 3, 2000" - - - - - - - - - - - - - - - - - - - NOTES : WW Points 5 points for 2 servings. WW Points 2 points for 4 servings. Here is a soup recipe I found in a cookbook I had "The Gradual Vegetarian, this was in the section called Stage One. * Exported from MasterCook * Potato Soup #2 (W/variations: Leek, Peanut, Vichyssoise) Tnt Recipe By :The What To Fix For Dinner Cookbook, by Heidi Rabel Serving Size : 6 Preparation Time :0:05 Categories : Eat-LF Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large yellow onion -- 1 cup peeled and coarsely chopped 2 tablespoons unsalted butter -- or olive oil 3 large russet potatoes -- peeled and diced 2 cups chicken stock -- or vegetable stock 3 cups potato cooking water -- (if needed) 1 cup milk 1 teaspoon kosher salt 1/2 teaspoon crushed red pepper flakes 1/4 cup finely chopped Italian parsley Comfort food I could make and eat daily. Easy, low-fat, versatile. A keeper. (I think you can safely leave out the red pepper flakes and the parsley -- these garnishments you add at the last minute. I'm not sure they are really needed...prolly just colorful. I might use cilantro next time because we are cilantro fans.) The soup is yummers. Pretty standard recipe...but still good to have on hand. [Brenda Adams] One-Pot Quick Method, cook diced potatoes, onion, and 2 cups stock in the microwave. Add 1 tbsp. butter or 1 tbsp. olive oil and 2 cups milk to the cooked potatoes, transfer to a blender and puree. Transfer to a soup pot, and continue as directed in recipe. Traditional Method, put the diced potatoes and 6 cups water into a 6-quart pan. Add 1/2 tsp. kosher salt and bring to a boil. Cover and cook the potatoes until they are soft. Drain and save the water. (Strain out any potato chunks.) While the potatoes are cooking, cook the onion in butter or oil in the soup pot over low heat until onion is translucent and softened, about 5 minutes. Put the potatoes, onions, stock (in batches if necessary), and milk into a blender (not a processor) and puree. If you need more liquid, add reserved potato cooking water. When the potato is pureed, return it to the soup pot. Cook over medium low heat, stirring often. Add reserved potato cooking water (or more milk) until it is the consistency you like. Add pepper flakes and 1/4 cup parsley, turn the heat to simmer, and cook about 3 - 4 minutes to blend the flavors. Add more potato water or milk if soup is too thick. Taste and add salt if necessary. Comments: I think Pat Hanneman typed this and sent it to me awhile back, though I do own the book and enjoy reading it. (Thanks Pat..another winner.) It's a pretty standard, simple potato soup recipe, but so good and not fatty (but doesn't taste like low-fat diet food at all!) I like the way the author suggests variations and addition ideas. Next time, I will try some of those ideas, ie, include other veggies. Anyway, I 'kitchen-tested' it last night and liked it a bunch. I made the Potato-Leek version... I used part milk, part low-fat buttermilk. I didn't need to thin with potato water or extra milk. Frankly, I could eat this soup daily. PS: It's a forgiving soup -- I used what potatoes I had on hand: 1 russet and the rest, little red potatoes. I whizzed it up with a blender wand and left some potato chunks in tact. (Be sure not to use food processor to avoid glue.) - Brenda Adams - - - - - - - - - - - - - - - - - - - NOTES : Variation: Potato Peanut Soup: add 1/2 cup creamy peanut butter in step 4 and garnish with toasted, chopped, dry-roasted peanuts. Potato Leek Soup: substitute sliced leeks for onion. Vichyssoise: transfer soup to a non-reactive metal, glass, or plastic container, cover with plastic wrap laid directly on the soup, and refrigerate until well chilled. Serve in glass bowls, if possible, and garnish with a slice of lemon and chopped chives or parsley. Improvise with Potato Soup. Add grated cheddar or Parmesan cheese, or sliced carrots or celery, or a flavorful herb such as tarragon, or cooked smoked sausage or ham, or hard smoked salmon (at the very end). Its rich base flavor is just asking for leftovers. To serve, ladle into preheated bowls and garnish with remaining parsley or toasted peanuts. Yield: 6 servings. *Never puree potatoes in a food processor. The power of the blade can turn the potatoes into glue. * Exported from MasterCook * Power Punch 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 -------- ------------ -------------------------------- 1/2 cup soft silken tofu 1 1/4 cups pear nectar 1/2 cup pineapple chunks, frozen 1/2 whole banana, frozen -- sliced 1 teaspoon lime juice Combine the tofu and pear nectar 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 * Prosciutto Wrapped Shrimp Recipe By :Cooking Light P. 178 March 2000 Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces maple syrup -- 3 tbsp 2 tablespoons bourbon 1 tablespoon teriyaki sauce 2 teaspoons dijon mustard 1/2 teaspoon chili powder 1 1/2 pounds jumbo shrimp -- 24 3 1/2 ounces prosciutto -- sliced very thin cooking spray Preheat broiler. Combine first 5 ingredients in a bowl and whisk together. Peel and devein the shrimp, leaving tails intact. Add shrimp to maple mixture, tossing to coat. Remove from marinade, discard marinade. Cut the prosciutto into 24 strips. Wrap one strip around each shrimp. Place shrimp onto broiler pan coated with cooking spray. Broil for 3 minutes on each side or until done. Source: "Formatted by Whome40@aol.com Nov 2000" - - - - - - - - - - - - - - - - - - - Serving Ideas : See Complete Menu NOTES : Kristin: I've made these a couple times. They are very good. Don't be tempted to marinate the shrimp too long, or baste with the marinade. The flavor will be too strong. Don't over-wrap the shrimp or the prosciutto won't crisp up. As far as I'm concerned you could omit the mustard and chili powder. I've done it both ways and can't tell the difference. I used Wild Turkey Rare Breed bourbon and real maple syrup. _____ * Exported from MasterCook * Pumpkin Bread Pudding #2 (Lighter Recipe) Recipe By :Betty Crocker Serving Size : 8 Preparation Time :0:20 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 cups fat-free (skim) milk 1 1/2 teaspoons vanilla 1 16 oz can pumpkin puree 3/4 cup fat-free cholesterol-free egg product 6 cups bread cubes 1/2 cup currants 1/2 cup chopped pecans Heat oven to 350. Grease bottom and side of springform pan, 10x3 inches. Mix all ingredients except bread, currants and pecans in large bowl until well blended. Stir in bread, currants and pecans. Let mixture stand 10 minutes; spoon into springform pan. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream or ice cream if desired. Refrigerate any remaining pudding. 1 Serving (Crocker): 310 calories (55 calories from fat); 6 g fat (1 g saturated); 2 mg cholesterol; 230 mg sodium; 58 g carbohydrate (3 g dietary fiber); 9 g protein. S(Internet Address:): "http://www.bettycrocker.com/recipedb/24070.asp" T(Baking): "1:00" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread Pudding #3 Recipe By :Vegetarian Planet Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 baguette -- to 1 full -- cut into " slices 3 large eggs 3 1/2 cups 1% low-fat milk 1/2 tsp fresh nutmeg 2 tsps ground ginger 1 tsp vanilla extract 1/2 cups Splenda 1 cups canned pumpkin -- plus 3/4 cup brown sugar -- see note Preheat oven to 350. Cover bottom of 10 x 13 dish with single layer of sliced bread. In bowl, whisk eggs, milk, nutmeg, ginger, vanilla, white sugar, and pumpkin. Pour mixture over bread slices. Push down on slices to soak up liquid. Let soak 10 min. Bake in lower third of oven 45-50 min., until knife inserted in middle comes out cleanly. Let cool 10 min. * Note: The recipe just calls for brown sugar broiled on top, but I varied it slightly by mixing the brown sugar with 1/2 stick melted butter and approx. 1/2 cup +/- rolled oats, then covered the top evenly. Then, you place the pan (with topping) under broiler, watching closely until it bubbles slightly and turns light brown. Take out, and let cool. Best served warm with ice cream (or whipped cream). Best if eaten immediately; topping will lose crunch after 5-6 hours. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 4 WW points The other day I made this pumpkin bread pudding. This was my first cooking attempt with Splenda. I could definitely tell it wasn't made with sugar, but it was a minor after-taste and one I could probably get used to in order to reduce calories in many baked goods. A friend brought this to a pot luck and I loved it, I followed the recipe to a tee (but didn't use the crumb topping which was her addition), but didn't think it was as good. Here's what I would do differently next time - Cut the bread about 1" thick rather than 2". I ended up using the whole baguette and it didn't soak up all the egg mixture because it was so thick. I would also serve this as a breakfast/brunch instead of a dessert. It is much like french toast, in fact I had only put a bit of the brown sugar on top, and when I reheated for breakfast the next day I put some maple syrup on it and the flavor was wonderful. * Exported from MasterCook * Pumpkin Cheesecake Torte Recipe By :Vegetarian Times Magazine, November 2000, page 70 Serving Size : 12 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 1 1/3 cups graham cracker crumbs -- (about 10 double crackers) 4 tablespoons soft canola margarine ***REMAINING INGREDIENTS*** 1 pound soft tofu -- drained 15 ounces canned solid-pack pumpkin 4 ounces soy cream cheese -- (1/4 cup) at room temperature 1 cup sugar 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon plus additional for dusting 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 12 SERVINGS EGG- & DAIRY-FREE Light yet luscious and not overly sweet, this cheesecake is sure to become an all-time holiday favorite. 1. Position rack in center of oven; pre-heat oven to 350F. Coat 8 1/2-inch springform pan with cooking spray. 2. Make crust: In food processor, pulse graham cracker crumbs and margarine until evenly moistened. Firmly press crumb mixture into bottom and about 1/2 inch up sides of prepared pan. Bake until set, about 10 minutes. Transfer to wire rack and cool completely. Keep oven on for baking cheesecake. 3. In food processor, puree tofu until smooth. Add pumpkin and process until blended. Add soy cheese, sugar, vanilla, cinnamon, nutmeg, allspice and cloves and process until smooth and well combined. Pour mixture into cooled crust and bake on center rack 45 minutes. 4. Turn oven off. Let cheesecake cool in oven 1 hour without opening door. Transfer to wire rack and cool completely. Cover loosely with plastic wrap and refrigerate cheesecake at least 8 hours or overnight. (Don't worry if cheesecake seems a little soft; it will firm up during chilling.) 5. To serve, run a long, thin knife around inside edge of pan to loosen cake; remove sides of pan. Lightly dust top of cheesecake with cinnamon and serve at room temperature. PER SERVING: 201 CALORIES; 4 G PROTEIN; 7 G TOTAL FAT; (2G SAT. FAT) 31 G CARBOHYDRATE; 0 MG CHOLESTEROL; 100 MG SODIUM; 2 G FIBER From Kathleen From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Fudge Brownies Recipe By :Soy of Cooking, Marie Oser Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil cooking spray 1 cup soymilk lite 2 Tbsp. lemon juice 2 1/2 cups unbleached flour 1/2 cup oat bran 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. ground nutmeg 1 tsp. ground ginger 1/8 tsp. ground cloves 2 cups Sucanat or brown sugar 1 1/4 cups lite silken tofu (extra firm) -- drained 2/3 cup prune puree 2/3 cup canned pumpkin 2 tsp. vanilla extract -- separated 1/4 cup boiling water 1/4 cup cocoa powder 1 Tbsp. liquid Fruitsource or honey Yield: 30 Brownies Notes: Pumpkin brownies, with chocolate fudge swirls deliver exceptional flavor, texture, and nutrition. Preheat oven to 350F. Spray a 9" x 13" baking pan with cooking spray. Place soymilk in a glass measuring cup. Add lemon juice, and set aside. In a large bowl, stir together the next 10 ingredients, and set aside. Place tofu in food processor and blend. Add prune puree and pumpkin; process. Add soymilk and 1 teaspoon of vanilla. Blend until smooth. Fold the tofu mixture into the dry ingredients. Remove 1 1/2 cups of the batter to a medium bowl. Whisk together boiling water and cocoa. Blend the remaining teaspoon of vanilla along with Fruitsource into the cocoa mixture. Fold cocoa mixture into the 1 1/2 cups reserved batter. Spread two-thirds of the pumpkin batter on the bottom of the prepared pan. Spoon dollops of the fudge batter on top, leaving spaces between dollops. Spoon dollops of the remaining pumpkin batter in an alternating fudge-pumpkin pattern. Run a butter knife through the batters to form a swirling marble pattern. Bake 30 minutes. Cool and cut into squares. Per Serving: Calories 106 (8% from fat); 1g Total Fat; 1g Fiber (2 Points) From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Loaves Recipe By :Canadian Living Magazine's Holiday Baking 1996 Serving Size : 9 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter -- softened 2/3 cup packed brown sugar 2 eggs 1/3 cup molasses -- fancy 2 3/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 pinch allspice 1 pinch salt 1 pinch pepper 14 ounces canned pumpkin 1/3 cup buttermilk 3/4 cup icing sugar -- sifted 1 tablespoon orange juice Beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in molasses. Stir together flour, ginger, baking soda and baking powder, cinnamon, nutmeg, allspice, salt and pepper; stir one-third into butter mixture. Stir in pumpkin. Stir in another third of the flour mixture; stir in buttermilk, then remaining flour mixture. Scrape into 9 greased 3-1/2" X 2-1/2" mini loaf pans or 9" square cake pan. Bake in 350°F. oven for about 30 minutes for mini loaves, 45 minutes for cake, or until tester comes out clean. Let cook in pan on racks for 20 minutes; turn out onto racks for 20 minutes; turn out onto racks and let cool. Stir icing sugar with juice; drizzle over loaves. Makes 9 mini loaves. Description: "For gift giving, Dalphna Rabinovitch created these mini loaves" S(MC formatted in 2000 by): "Helen D. (hdeacey1@sympatico.ca)" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Primer Recipe By :Vegetarian Times Magazine, October 2000, page 44 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** PURCHASING For carving: Large, ribbed, orange pumpkins sold by the ton around Halloween are usually for carving only. Variously called Jack-o'-lantern, Cinderella, Funny Face and Big Max, they are all edible but lack the fine texture and deep flavor of smaller pumpkins grown for cooking. However, there are individual exceptions. For cooking: Look for small 3-pound, to large, 12-pound pumpkins cultivated for kitchen use, with more and firmer flesh, smaller seed cavity and better flavor. There are also mini pumpkins, weighing between 4 ounces to 6 ounces, called Jack-Be-Little and Munchkin pumpkins, that are sweet and delicious. Farmers markets carry several varieties of cooking pumpkins, going under names such as New England Pie, Spirit Hybrid, Sugar Pie, Tricky Jack, Triple Treat and Large Cheese. More than 30 varieties exist although most markets carry only a few. Skins may be orange, variegated green, yellow, white or cream. Some are ribbed, and others are smooth. They can be round or oblong. Your best source of information is a knowledgeable produce person or pumpkin farmer. Quality check: Look for pumpkins with hard skins and no sign of softness. Pumpkins should be heavy for their size, and have a stem 2 to 3 inches long. Season: Depending on where you live, pumpkins may be available in late August through late December. STORING AND HANDLING Store in cool, dry, well-ventilated place (45 degrees to 50 degrees), resting off the ground on paper-lined shelves, not touching each other. For lack of a suitable garage or root cellar, purchase only as much pumpkin as you will use in two to three weeks. A wicker basket is a good storage container. Cut pieces of pumpkin will keep, wrapped and refrigerated, about three to four days. PREPARATION Pumpkin can be baked, steamed, boiled, microwaved, stewed, braised, sauteed and deep-fried. It can also be frozen in pieces and as puree. To cut end peel raw pumpkin, balance pumpkin on side, stem end facing away. Use large French chef knife, blade point toward stem, handle toward you. Hold knife by handle, keeping fingers of both hands sway from blade. With rubber or wooden mallet or hammer securely padded, rap firmly on knife blade near handle until you drive it into pumpkin, splitting it in half. Scoop out seeds and fibers and discard. Then halve and/or quarter pumpkin using same technique. To peel, cut pieces into narrow strips. Pare with sharp paring knife. Chop slices into desired size and shape. To freeze puree, put in airtight plastic bags or containers with expansion room and freeze. To freeze pieces, seed, peel and chop into chunks or slices. Blanch briefly in boiling water, plunge into cold water, then drain. Pat dry. Place in air-tight containers with expansion room. Chill, then freeze. YIELD 3/4 pound of raw pumpkin, seeded and cleaned but not peeled yields about 1 cup puree when cooked. 1 1/2 pounds raw pumpkin, seeded and peeled, yields about 3 cups diced flesh. NUTRITION Pumpkins are high in vitamin A (52.000 International Units per cup). low in sodium and calories. A half-cup serving cooked has less than 60 calories. PUMPKIN UNDERSTUDIES When true pumpkin is not available or out of season, substitute winter squash, listed in order of most pumpkin like flavor and texture: buttercup, golden nugget, carnival and butternut. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin-cranberry Loaf Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2/3 cup firmly packed dark brown sugar 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 3/4 teaspoons pumpkin pie spice 1 cup canned pumpkin 1/4 cup water 1/4 cup vegetable oil 1 1/2 teaspoons vanilla extract 3 egg whites -- lightly beaten 3/4 cup cranberries -- coarsely chopped Vegetable cooking spray 1/4 cup chopped pecans Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. (serving size: 1 slice) Source: "Cooking Light, Nov/Dec 1995, page 157" Copyright: "(c) Cooking Light" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Black Beans And Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Canned Black beans, drained 15 ounces Canned Stewed tomatoes, undrained 1 cup Frozen corn 1 tablespoon Dried onions 1 teaspoon Dried oregano 1/2 teaspoon Minced garlic 1 1/2 cups Instant brown rice Bring tomatoes, beans, corn, and spices to a boil. Stir in rice and return to boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and let stand 5 minutes covered. Servings: 2 - 4 Calories: 328 Total Fat: 4 Fiber: 11 http://www.20gram.com/recipes/QBlack.htm Formatted by Whome40@aol.com Nov 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Black Beans And Rice Quesadillas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Mexican & Southwestern Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Canned Black beans, drained 15 ounces Canned Stewed tomatoes, undrained 1 cup Frozen corn 1 tablespoon Dried onion 1 teaspoon Dried oregano 1/2 teaspoon Minced garlic 1 1/2 cups Instant brown rice tortillas shredded cheese This sounds like a great filling for quesadillas. I mix up a similar black bean mixture and heat it in the microwave (I don't use rice, but I should try it; also, I use taco seasoning to give it Mexican flavor). Then I lay a tortilla in a cooking-sprayed frying pan, sprinkle a small amount of shredded cheese, top with black bean mixture, sprinkle a little cheese, then top with another tortilla. Heat for a few minutes on one side, then flip and heat on the other side. Bring tomatoes, beans, corn, and spices to a boil. Stir in rice and return to boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and let stand 5 minutes covered. Servings: 2 - 4 Calories: 328 Total Fat: 4 Fiber: 11 http://www.20gram.com/recipes/QBlack.htm miller@hou.asp.ti.com (Jenni Miller) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ras El Hanout Recipe By :Chef Bernard Norget Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ground ginger 2 teaspoons ground black pepper 2 teaspoons ground nutmeg 2 teaspoons ground allspice 2 teaspoons ground mace 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons ground turmeric 1 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 teaspoon ground red pepper Mix together thoroughly. Yield: About 1/2 cup From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : Definition: An exotic and complex Moroccan spice blend that, depending on the preparer, can contain up to 50 ingredients. Ras el hanout means "head of the shop," purportedly because shop owners create their own unique blends, which can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, dried flowers (such as lavender and rose), nigella, mace, galangal and turmeric. Traditionally, this spice blend also includes aphrodisiacs like the Spanish fly beetle. * Exported from MasterCook * Raspberry Refueler Recipe By :Mary Corpening Barber and Sara Corpening Whiteford Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mango -- diced 1 cup orange gatorade 1 whole frozen banana -- sliced 1/2 cup raspberries, frozen Combine the mango and gatorade in a blender. Add the banana and raspberries. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Razzleberry Trifle Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sliced fresh strawberries 1 cup fresh or frozen (thawed) raspberries 2 Tbsp. sugar 1 package regular or instant vanilla pudding mix (- 6-serving size) 3 cups skim milk 10 slices fat-free loaf cake -- (1/2-inch each) 1/4 cup low-sugar raspberry jam Topping 3/4 cup light whipped topping 3/4 cup nonfat vanilla yogurt Combine strawberries, raspberries and sugar in a medium bowl; stir to mix well. Set mixture aside for 20 minutes to let juices develop. Prepare pudding with skim milk according to package directions. Set aside. (If using regular pudding, let chill for 1 to 2 hours before proceeding with recipe.) Spread one side of each cake slice with thin layer of jam. Arrange half slices over bottom of 3-quart trifle bowl or other decorative glass bowl. Top first with half of fruit and then with half of pudding. Repeat layers. To make topping, place whipped topping in a small bowl and fold yogurt into topping. Swirl mixture over top of trifle, cover and chill for at least 2 hours before serving. Makes 10 servings. Nutritional values per serving: 191 calories, 1 gram of fat, 5.4 grams of protein, 1 milligram cholesterol, 1.5 grams of fiber and 221 milligrams of sodium. Source: Sandra Woodruff's Secrets Of Fat-Free Cooking via Ediets Formatted by Whome40@aol.com Nov 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pilaf Mix Recipe By :www.startribune.com 12/7/00 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups uncooked long-grain white rice 5 ounces Craisins -- (dried cranberries) -- OR 1 1/3 c. golden raisins -- OR a combination 1 1/4 cups dried apricots -- chopped -- (1 6-or 7-oz. bag) 1/4 cup dried minced onions 1/4 cup chicken bouillon granules 1 tablespoon sugar -- plus 1 teaspoon sugar 1 teaspoon ground white pepper 1 tablespoon curry powder -- plus 1 teaspoon curry powder Makes 4 mixes; each serves 6. Pack this mix in small jars or in plastic bags inside colorful cloth bags. Note: Small jars of dried minced onions are found in the supermarket spice department. Combine all the ingredients in a large bowl, mixing well. Pack 1 3/4 cups of mix into each of four containers and close tightly. Store at room temperature. Attach this note to each container: Rice Pilaf: Combine rice mix, 2 1/4 cups of water and (if desired) 1 tablespoon of butter or margarine in a medium saucepan. Stir and bring to the boil, stirring once or twice. Reduce heat to low, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Serves 6. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rich Stock Recipe By :Vegetarian Times Magazine, November 2000, page 44 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 4 cups well rinsed roughly chopped leek greens 4 medium clove garlic -- halved 3 medium carrots -- roughly chopped 8 ounces celery root piece -- (celeriac), peeled and cut into 1-inch chunks 2 stalks celery -- chopped (2 to 2) 1 medium potato -- (8 oz.) cut into chunks 1/2 cup uncooked brown lentils 1 tablespoon shoyu -- (natural soy sauce) 1/2 teaspoon black peppercorns 8 stems fresh flat-leaf parsley Several sprigs fresh thyme 1 bay leaf MAKES 6 CUPS EGG- & DAIRY-FREE This deeply savory vegetable stock is indispensable to the Onion Sonata (see separate recipe), but you can use it anytime you need a hearty flavor boost. Celery root, potato and lentils give it extra body. You can prepare stock up to 3 days ahead and refrigerate. This also freezes well - for several months or more - which makes it a snap to prepare soup on short notice. 1. In large pot, heat oil over medium-high heat. Add leek greens, garlic, carrots, celery root and potato and cook, stirring occasionally, 7 minutes. 2. Stir in remaining ingredients along with 11 cups cold water. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until lentils are tender, about 45 minutes. 3. Cool slightly. Strain stock through a sieve into large bowl, pressing on solids to extract as much liquid as possible. Discard solids. Cool stock before refrigerating or freezing. PER SERVING: 99 CALORIES; 2 G PROTEIN; 2 G TOTAL FAT; (0G SAT. FAT) 4 G CARBOHYDRATE; 0 MG CHOLESTEROL; 186 MG SODIUM; 0 G FIBER From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Turkey Breast Recipe By :Lean & Loving It - Don Mauer Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups low sodium chicken broth 2 cups dry white wine 3 large carrot -- coarsely chopped 4 stalks celery stalk -- coarsely chopped 1 medium onion -- peeled and quartered 1 whole turkey breast -- * see note 1) Preheat the oven to 350. 2) Place the chicken broth and wine in a quart jar. Cover and shake until combined. Set aside. 3) Line a roasting pan with heavy-duty aluminum foil. Add the carrots, celery, and onion. Nestle the roasting rack among the vegetables and set it securely at the bottom of the pan. Lightly spray the rack with vegetable oil. Place the turkey breast on the rack. Roast for 25 minutes per pound, or until the juices run clear when pierced with a knife. Baste every 15 minutes with the broth-wine mixture. 4) Remove the turkey from the oven and place it on a carving board; discard the vegetables. Let the turkey rest for 10 minutes, then remove the skin and blot the surface with a paper towel. Slice and serve. From debra - - - - - - - - - - - - - - - - - - - NOTES : * with bone and skin, rinsed well under cold water The liquid in the bottom of the pan will make a great gravy. After the turkey has been removed, take out the rack, discard the vegetables, and pour any accumulated liquid into a fat separator. Or pour into a clear measuring cup and spoon off the fat on top. Use 2 cups of the defatted liquid to prepare gravy. * Exported from MasterCook * Roast Turkey Breast In Oven Bag Recipe By :Watkins Rising Stars Serving Size : 12 Preparation Time :0:00 Categories : Eat-LF Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 Pound Turkey Breast -- skin removed 1 Medium Onion -- quartered 2 Ribs Celery -- halved Cooking Spray 1 1/2 tablespoons Lemon Pepper 2 teaspoons Garlic Powder 2 teaspoons Onion Powder 1 teaspoon Poultry Seasoning 1 teaspoon Salt -- or to taste 1/2 teaspoon Paprika Oven Cooking Bag Rinse turkey breast, pat dry with paper towel. Place onion and celery in breast cavity. Spray turkey breast with cooking spray. Combine remaining ingredients and rub into turkey breast. Place in oven cooking bag prepared per package directions; place in shallow baking dish. Bake at 325F / 165C for 1 hour. Cut a slit in top of bag. Insert meat thermometer. Bake an additional hour or until thermometer registers 170F / 75C. Transfer to large platter. If desired, thicken drippings in bag to make a gravy to accompany sliced turkey. Garnish with fresh parsley sprigs. Source: "1999 The Rising Stars Team" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Root Vegetables Recipe By :Found at: Southern Living Online Serving Size : 8 Preparation Time :0:15 Categories : Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bag parsnips -- (1-pound) 6 large turnips 2 large sweet potatoes 1 large rutabaga 6 large beets 1 teaspoon salt -- divided 1 teaspoon pepper -- divided 2 tablespoons butter or margarine -- melted PEEL first 5 ingredients, and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange parsnip, turnip, sweet potato, and rutabaga on a baking sheet. Lightly coat vegetables with cooking spray, and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon pepper. ARRANGE beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon pepper. BAKE vegetables at 425F, stirring occasionally, 35 to 45 minutes or until tender. (Pans may need to be rearranged after 15 to 20 minutes to ensure even cooking.) TOSS vegetables with melted butter. Yield: 8 servings. Prep: 15 min., Bake: 45 min. Note: We cooked the beets separately to keep them from bleeding into the other vegetables. (2 Points) S(MC formatted in 2000 by): "hdeacey1@sympatico.ca" T(Bake Time): "0:45" - - - - - - - - - - - - - - - - - - - NOTES : Notes: The combination of colors and flavors in these vegetables delights Foods Editor Andria Hurst; she serves the dish every year. * Exported from MasterCook * Roasted Squash And Potatoes Recipe By :Jim Dykstra Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds red potatoes -- unpeeled, cubed 1 pound onions -- chopped fine 1/4 cup olive oil 1 teaspoon dried thyme 4 cloves garlic -- chopped fine salt and pepper -- to taste 2 pounds butternut squash -- peeled and cubed Preheat the oven to 375 degrees. In a bowl, toss together the sweet potatoes, onions, half of the olive oil, thyme, garlic, salt and pepper. Spread the potato mixture in a single layer in a shallow roasting pan. Roast for 15 minutes, shaking occasionally. Meanwhile, toss the squash with the remaining oil, salt and pepper. Add them to the roasting pan and roast until cooked through and the onion has started to brown -- about 20 minutes more. Shake the pan occasionally. To freeze for future use, cool the vegetables to room temperature. Make sure the pieces are as separated as possible and freeze them in the roasting pan until hard. Let the pan warm for two or three minutes and then scrape them loose with a spatula. Bag the loose pieces and store in the freezer. Variations: Peeled sweet potatoes can be substituted for or mixed with the red potatoes. Try replacing the chopped onion with peeled shallots. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Sweet Potato Slices Recipe By :Gourmet, October 1992 Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 tablespoon Unsalted butter -- melted 3/4 pound Sweet potatoes -- scrubbed left unpeeled, and sliced 1/8-inch- thick coarse salt and pepper -- to taste In a small bowl whisk together oil, butter, and salt and pepper to taste. Arrange potato slices, not touching, in rows on an oiled baking sheet, brush them with the oil mixture and roast them in the upper third of a preheated 450F. oven, turning them once with a spatula, for 18 to 22 minutes, or until they are golden and crisp. Transfer potatoes to paper towels to drain, sprinkle them with the coarse salt and pepper to taste, and serve warm. S(Internet Address:): "http://www.northcoastco-op.com/hndholid.htm#greenbeans" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Can be prepared in 45 minutes or less. * Exported from MasterCook * Rosa Marina Salad Recipe By :Kitchen of Beverly VanDusen; modified by Linda Clasby Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz canned crushed pineapple -- (drain & save 1 cup of the juice) 1 can mandarin oranges -- (11 oz) drained 1 small jar maraschino cherries -- drained 1/3 cup sugar -- mixed with 1 tablespoon flour 1/4 cup egg beaters(r) 99% egg substitute -- (=1 egg) 1 Dash salt 2/3 cup Acini DiPepe 34 pasta Cool Whip Free Serves: Many Refrigerate drained fruit to cool it. Cook Acini DiPepe pasta for 8 min. Drain; let cool Add juice to the sugar/flour mixture; add eggs & Dash of Salt. Bring to a boil to thicken; let cool Combine the thickened & cooled juice and pasta; let sit overnight. Mix fruit and pasta together Add 1/2 8-oz. Pkg. Cool Whip Free Mix well - refrigerate for 4-5 hrs. Enjoy! *Note: While my friend Bev called this "Rosa Marina Salad," it is made with Acini DiPepe 34 pasta, which looks more like tapioca when cooked. From "Linda M. Clasby" - - - - - - - - - - - - - - - - - - - NOTES : One of the recipes that is becoming a tradition for us at Thanksgiving is called Rosa Marina Salad. I don't know why it's called that since the chief ingredient is Acini DiPepe pasta...maybe it's just easier to say. In any case, the original recipe made a HUGE....I mean HUGE quantity of the stuff so I cut the recipe in half, made my egg substitute modification and added maraschino cherries (just because I like them). It still makes plenty of salad to serve as a side dish. * Exported from MasterCook * Salmon Burgers With Honey Barbecue Sauce #2 Recipe By :www.accessatlanta.com/partners/ajc/ -- adapted Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cups ketchup 1/4 cups honey 1 1/2 tablespoons cider vinegar 1 tablespoon prepared horseradish 1/2 teaspoon minced garlic 1 teaspoon crushed red pepper flakes -- to taste 14 3/4 ounces salmon, canned -- drained 3/4 cup dry bread crumbs 1/2 cup toasted wheat germ 1/2 cup onion -- finely chopped 1/3 cup green bell pepper -- finely chopped 1 1/2 teaspoons Egg Replacer -- mixed with 1 tablespoon water 1 tablespoon liquid from salmon 1/2 teaspoon lemon juice -- toasted salt and pepper -- to taste Heat broiler. In a small bowl, combine honey, ketchup, vinegar, horseradish, garlic and red pepper flakes until well-blended. Set aside 1/4 cup sauce. In separate bowl, mix together salmon, bread crumbs, wheat germ, onion, green pepper and egg replacer. Blend in 1/4 cup of reserved sauce. Divide mixture into 4 patties ( 1/2 inch to 3/4 inch thick). Place on baking sheet coated with cooking spray and baste with remaining sauce. Broil 4 to 6 inches from heat 3 minutes. Turn and baste; broil 3 to 4 more minutes or until cooked through. Discard any remaining sauce. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : These were wonderful! I don't particularly care for canned salmon, but the taste was really masked in these burgers. The sauce really made them. I didn't have a full cup of breadcrumbs, so I topped it off with toasted wheat germ. (Thank you MC, for the substitution suggestion.) I didn't have any onions, so I used dried onion flakes. The 1/4 tsp red pepper flakes wasn't even noticeable, so I used 1 tsp in the sauce, and then added at least another tsp to the reserved sauce for basting. The mixture was a little too sweet for me, so I upped the horseradish and cider vinegar a bit, and added the juice of a 1/2 lemon that needed to be used.