* Exported from MasterCook * Salmon Loaf Recipe By :Company's Coming Millennium Edition - Jean ParE Serving Size : 6 Preparation Time :0:00 Categories : Burgers & Loaves Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALMON LOAF 15 ounces canned pink salmon -- OR red sockeye drained, skin and round bones removed -- (2 x 7 1/2 oz) 2 large eggs -- fork-beaten 2 cups dry bread crumbs 1/2 cup finely chopped onion 2 tablespoons lemon juice 1/2 cup 1% milk -- *1 1/4 teaspoon salt 1/4 teaspoon dillweed DILL SAUCE 1/2 cup fat-free mayonnaise -- or *2 salad dressing 1/4 cup fat-free sour cream -- *3 2 teaspoons lemon juice 1 teaspoon dillweed *1 -- called for regular milk. *2 -- called for regular mayonnaise *3 -- called for regular sour cream MIX first 8 ingredients in medium bowl. round bones of salmon may be added if mashed well. Pack in greased 8 x 4 x 3 inch loaf pan. Bake in 350F oven for 30 to 40 minutes. DIll Sauce: Mix all 4 ingredients in small bowl. Put a dollop on each slice of loaf. Serves 6 Description: "When few households had refrigerators, canned goods came in handy. An old standby. Serve with or without sauce." S(MC formatted in 2000 by): "hdeacey1@sympatico.ca (Nov. 13, 2000)" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - - NOTES : (Nov. 13, 2000) - Dennis and I had this for supper tonight with the dill sauce, we loved it. It taste very dilly, so if you like dill pickles, you will enjoy the dill sauce. We served with potato scallop and green peas. It was a very filling supper. * Exported from MasterCook * Salmon Mousse Recipe By :Fat-Free Holiday Recipes (Sandra Woodruff, RD) Serving Size : 16 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- OR 1/2 cup unsalted chicken broth 1 envelope unflavored gelatin 12 ounces salmon, pink -- boned & skinned 1 1/2 cups nonfat sour cream 1/2 cup finely chopped celery 1/4 cup finely chopped onion 2 tablespoons minced fresh dill weed -- (2-3) OR 2 teaspoons dried dill weed -- (2-3) 1 tablespoon lemon juice Place the water or broth in a small saucepan, and sprinkle the gelatin over the top. Set aside for 5 minutes. Then place over low heat and cook, stirring constantly, just until the gelatin is dissolved. Let cool to room temperature. Drain the salmon, place it in a medium-sized bowl, and separate the meat into fine flakes. Add the cooled gelatin mixture and the remaining ingredients, and stir to mix well. Pour the mixture into an ungreased 4-cup fish-shaped mold, cover, and chill for several hours or overnight. To unmold the mousse, dip the mold in warm--but not hot water to the depth of the gelatin mixture for 5 to 10 seconds. Remove the mold from the water, and loosen the edges with a sharp knife. Invert the mold onto a serving platter, surround with whole grain crackers and fresh vegetables, and serve cold. 1/4 cup serving S(MC formatted in 2000 by): "hdeacey1@sympatico.ca (Nov. 11, 2000)" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - NOTES : For variety, substitute flaked crab meat for the salmon. * Exported from MasterCook * Sauteed Haricots Verts With Horseradish Recipe By :Vegetarian Times Magazine, November 2000, page 48 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound haricots verts or green beans -- trimmed 2 tablespoons extra-virgin olive oil 3 medium clove garlic -- minced 1 teaspoon red wine vinegar 1 tablespoon freshly grated horseradish OR prepared white horseradish 6 SERVINGS EGG- & DAIRY-FREE Haricots verts are the skinniest, tastiest and most delicate French green beans. To prep them, cut off the hard stem ends; the tapered tips shouldn't need trimming. You can blanch beans a couple of hours in advance. Saute them shortly before serving, then add the grated horseradish at the end as cooking will blunt its pungent flavor. 1. Bring large saucepan of lightly salted water to a boil. Add beans and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain again. Set aside. 2. In medium skillet, heat oil over medium-low heat. Add garlic and cook, stirring, until barely beginning to color, about 1 or 2 minutes. 3. Add beans and toss until well coated. Cook until heated through, stirring often, about 4 minutes. Add vinegar and season with salt and freshly ground pepper to taste. Remove from heat, stir in horseradish and serve. PER SERVING: 67 CALORIES; 2 G PROTEIN; 5 G TOTAL FAT; (1G SAT. FAT) 6 G CARBOHYDRATE; 0 MG CHOLESTEROL; 7 MG SODIUM; 3 G FIBER From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sea Parsley, Garlic And Olive Oil Dressing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra virgin olive oil 1 clove garlic 4 grams sea parsley -- * Black pepper to taste Put all the ingredients into a blender and mix until the sea parsley is finely chopped. This dressing is terrific on salads or served as a sauce for cooked pasta. You can add other ingredients such as 1 tablespoon of red or green onions. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" From "Karin Baumgardner" - - - - - - - - - - - - - - - - - - - NOTES : * Nori or dulse could be used here. [Ellen C] * Exported from MasterCook * Seitan Bourguignonne Recipe By :Vegetarian Times Magazine, November 2000, page 46 Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List TVP, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged seitan cut into 1/4-inch cubes -- (2 1/2 cups) 1/2 cup shoyu or soy sauce 2 teaspoons mellow barley miso 2 1/2 cups dry red wine such as Cabernet Sauvignon 1/2 cup mirin 1/4 cup balsamic vinegar 1/3 cup vegetable oil 3 medium clove garlic -- minced 1 bay leaf 1/2 ounce dried porcini mushrooms -- (1/2 cup) 2 1/2 cups boiling water 2 medium red bell peppers cut into 1-inch pieces 12 ounces fresh shiitake mushrooms stemmed and quartered 1 tablespoon extra-virgin olive oil 2 medium onions halved and thinly sliced 28 ounces canned plum tomatoes -- drained 2 tablespoons tomato paste 1 cup fresh or frozen peas Generous pinch of cayenne pepper Chopped chives for garnish 8 SERVINGS EGG- & DAIRY-FREE This French-inspired stew gets its sumptuous flavor from seitan and vegetables that are first roasted in a fragrant marinade and then stewed with tomatoes and wine. You can prepare it several days ahead of the feast; add peas toward the end of reheating to keep their bright color. Prep vegetables while the seitan is marinating, then roast the seitan, mushrooms and peppers at the same time. Mellow barley miso adds a delicate flavor note. Keep this all-purpose miso on hand for a great miso soup. 1. Place seitan cubes in small shallow bowl. Make marinade: Pour shoyu into medium bowl; whisk in miso until evenly blended. Whisk in 1/2 cup wine, mirin, vinegar, vegetable oil and garlic; add bay leaf. Reserve 3/4 cup marinade and pour remainder over seitan. Let stand at room temperature 30 minutes. 2. Place porcinis in small bowl and cover with boiling water. Let stand at room temperature 20 minutes. 3. Preheat oven to 375F. Remove seitan from marinade and place in single layer in shallow glass baking dish; add back enough of its marinade to cover seitan halfway; discard remaining marinade. Bake until most of marinade has been absorbed, 35 minutes. 4. Meanwhile, line 2 baking sheets with parchment paper. In medium bowl, toss bell peppers with 2 tablespoons reserved marinade. Spread on prepared baking sheet, place in oven with seitan and roast 40 minutes, turning every 10 minutes. In medium bowl, toss shiitakes with remaining reserved marinade. Spread on second prepared baking sheet and roast 30 minutes, turning after 15 minutes. 5. Line strainer with 2 layers of paper towel and place over small bowl. Pour porcinis and soaking liquid through strainer. Reserve liquid. Rinse porcinis then chop finely. Set aside. 6. In heavy large pot, heat olive oil over medium-low heat. Add onions and cook, stirring occasionally, until softened, 12 to 15 minutes. Add remaining 2 cups wine, increase heat to high and cook until liquid is reduced by half, about 11 minutes. Reduce heat to medium and stir in tomatoes, breaking them up with wooden spoon. Stir in tomato paste and cook 5 minutes. 7. Stir roasted peppers and shiitakes into tomato mixture. Add seitan with 2 tablespoons marinade from baking dish (don't worry if you have less than 2 tablespoons - just add all of it). Stir in porcinis and 2 cups of its reserved soaking liquid. Cover, increase heat to high and bring to a boil. Reduce heat to low. Add peas and cayenne; season with salt and freshly ground pepper to taste. Simmer gently, uncovered, until flavors have blended, about 10 minutes. Serve hot, garnished with chives. PER SERVING: 349 CALORIES; 19 G PROTEIN; 12 G TOTAL FAT; (1 G SAT. FAT) 30 G CARBOHYDRATE; 0 MG CHOLESTEROL; 1,014 MG SODIUM; 6 G FIBER From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Casserole Supreme Recipe By :Elaine Lewers McLean Serving Size : 8 Preparation Time :0:20 Categories : Casseroles Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ozs reduced fat cream of celery soup 10 3/4 ozs reduced fat cream of chicken soup 1 1/2 lbs shrimp -- frozen 1 cups long-grain rice -- uncooked 1/2 cups onion -- chopped 1/2 cups green bell pepper -- chopped 4 ozs Mexican tomatoes 3 tbsps butter -- melted* salt and pepper -- to taste * Original called for 6 tbsp butter. Preheat oven to 350F. Grease shallow baking dish. Mix soups together; add remaining ingredients and mix well. Pour into baking dish and bake uncovered for 1 hr. After 25-30 minutes, stir casserole so rice will cook evenly. Message From hrh-wysiwyg@juno.com (HRH Wysiwyg) to The TNT Recipes List. From Betsy Burtis - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with salad and crusty bread. NOTES : Freezes well. Prepares quickly and easily. 5 WW points. Had this for dinner last night and it was excellent. We used to have a casserole just like this, but with chicken, growing up (and no tomatoes). This was originally posted to TNT by HRH Wysiwyg. Thanks! I ended up adding the entire 14.5 oz can of mexican style tomatoes without draining, and it was great (I wondered if the 4 oz was a typo - where do you ever find that size in canned tomatoes?). It also took about 1 1/2 hours of cooking instead of the hour. I know we like large servings and I would guess this was a 6 serving (7 WW points) casserole rather than the 8, but then I only served it with rolls and a green salad. * Exported from MasterCook * Skinny Minnie Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cantaloupe -- diced 1/3 cup lemon sorbet 2 teaspoons frozen orange juice concentrate 1 teaspoon fresh lemon juice 4 whole ice cubes -- crushed 1 pinch salt Combine all ingredients in a blender. Blend until smooth. Yield: "2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - NOTES : Honeydew and cantaloupe have hardly any calories and yet they're full of flavor and nutrition, two things that anyone, whether they're watching their weight or not, can appreciate. The orange-fleshed cantaloupe is a good source of vitamin A and beta-carotene, which can help guard against heart disease and stroke. _____ * Exported from MasterCook * Sourcream Substitutes Recipe By :Substituting Ingredients, Epstein & Klein Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Sour Cream - 1 Cup = 1 Tbsp white vinegar + enough milk to make 1 C Let stand 5 min before using. OR 1 Tbsp lemon juice + evaporated milk to make 1 C OR 1 C plain yogurt especially in dips and cold soups OR cottage cheese mixed with yogurt if desired and 2 Tbsp milk and 1 Tbsp lemon juice blended well OR 6 oz cream cheese + 3 Tbsp milk OR 1/3 C melted butter + 3/4 C sour milk for baking Substituting Ingredients, Becky Sue Epstein & Hilary Dole Klein From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Squash, Preparing - Info Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Preparing Spaghetti Squash To bake: Pierce the shell in several places, put in a baking pan and bake in a 350-degree oven for 1 to 1-1/2 hours or until the shell easily gives to pressure. To microwave: Cut squash in half, place cut sides up in a large microwave-safe dish with 1/4 cup water. Cover with plastic wrap, pierce wrap with fork in several places to allow steam to escape. Microwave at full power for 20 minutes or until the shell gives to pressure. Once the squash has cooked, allow it to cool, then scrape out the seeds with a spoon. Using a fork, scrape out the flesh into spaghetti like strands. Sauce it up and serve. Bon Appetite! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spice Mix Recipe By :Michel Nischan Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup ras el hanout 1/4 cup raw cane sugar 1 tablespoon kosher salt -- or coarse sea salt Salt and pepper -- to taste Combing above ingredients in a medium bowl and mix well. From "Ellen C." - - - - - - - - - - - - - - - - - - - Serving Ideas : 2000 Thanksgiving * Exported from MasterCook * Spicy Linguine Carbonara Recipe By :Pat Hanneman 2000-Nov-07 Serving Size : 3 Preparation Time :0:15 Categories : Eat-LF Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PASTA: 6 ounces spicy sesame eggless linguine 1/2 teaspoon fresh lemon peel -- minced SAUCE: 3 ounces 97% fat free breakfast sausage 3 small green onions with tops -- chopped 2 large garlic cloves -- chopped spaghetti herb and spice blend -- to taste 2 tablespoons reduced fat real bacon bits 1 teaspoon unsalted butter 2 cups sliced napa cabbage 2 pinches freshly ground black pepper 1/4 cup mushroom broth made from bouillon 1/4 cup fat free half-and-half -- possibly more 1/4 cup grated fresh parmesan cheese extra parmesan for serving (optional) Put pot of water on to boil for the pasta. Meanwhile, brown and crumble the sausage in a large fry pan. Add onions, garlic, herbs and bacon bits to the sausage; saute 2 minutes. Push the mixture away from the center. Add the butter and melt. Add the napa cabbage; sprinkle with pepper. Set the heat to medium. Cook, stirring, until the cabbage wilts. Meanwhile cook the pasta with the lemon peel: it should take three minutes. When done, drain well; set aside. Combine broth and half and half; add it to the sausage-cabbage mixture. Stir to warm. Remove from heat. Add the pasta and cheese. Toss to combine and spread the sauce. Cheese will thicken the sauce. Serve at once with extra cheese From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This dish takes advantage of reduced fat products: 97% Fat Free Jimmy Dean Breakfast Sausage (two grams of fat per ounce); 50% less fat real bacon bits; egg-free spicy dry pasta; fat free half and half creamer. The pasta is a pale carrot color with a very mild chile after bite. We tried jimmy dean's 97% fat free breakfast sausage. 12-oz roll. That's 4 meals for us: a pancake breakfast; two soups; and this! The sausage "rendered" no fat. so we had to keep it moving in the pan to brown without burning. My pasta guy loved this version of carbonara * Exported from MasterCook * Spicy Pumpkin (Colombo De Giraumon) Recipe By :Alt.food.ff:The World is Your Kitchen (Curtis Jackson) Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole onion -- thinly sliced 2 whole tomato -- chopped 1 clove garlic -- up to 2,crushed 1 tablespoon sultanas -- golden raisins 2 teaspoons curry powder 1/4 teaspoon sugar -- optional 3 whole clove -- crushed 1 whole lemon juice 1/2 whole red chili peppers -- finely chopped -- (2 Tablespoons oil ) -- (original) 1 pound pumpkin -- peeled and cut (this is an orange squash in W. Indian -- in 1" cubes groceries--not what we call pumpkin) First, heat the oil in a heavy pan and then add the onion. Saute until it is transparent and then add the garlic and cook that also. Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar. Sprinkle the lemon juice over. Cover, and cook very gently for 30-40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch. Season and serve to accompany main dishes and rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Tofu Skillet Recipe By :Kashi Newsletter Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Grains & Cereals Tofu Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon canola oil 2 cloves garlic -- minced 1 yellow onion -- chopped or sliced 1 pound firm tofu 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 teaspoon crushed red pepper 4 cups fresh spinach leaves 3 cups Kashi Pilaf -- cooked 1/2 cup water 1/2 teaspoon salt -- (or to taste) In a large skillet, cook canola oil, garlic, onion, and tofu on medium heat until onion is soft and tofu is lightly browned, stirring frequently. Add cumin, oregano, red pepper, and stir in thoroughly. Then add spinach, cooked pilaf, water, salt, and simmer on low until the water has absorbed. Remove from heat and serve hot. From "Amanda Helstrom" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Sauce Recipe By :Michel Nischan Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Sauces & Gravies Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons grapeseed or extra virgin olive oil 1/4 cup diced onion 1 cups squash (butternut or delicatta) -- (1 to 2) peeled -- and cut into 1/2-inch cubes 2 cups vegetable stock Salt and pepper -- to taste Raw cane sugar -- if necessary Ras al hannout -- to taste Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout. From "Ellen C." - - - - - - - - - - - - - - - - - - - Serving Ideas : 2000 Thanksgiving * Exported from MasterCook * Stuffed Turban Squash (Lighter) Recipe By :Georgia Massie Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound turban squash salt 1 pound lean turkey sausage 2 green onions with tops -- chopped 3/4 cup chopped celery 3/4 cup sliced fresh mushrooms 2 tablespoons minced parsley 1 cup cooked rice OR crumbs from 2 slice bread 1/4 cup Egg Beaters(r) 99% egg substitute -- beaten 1/2 cup fat-free sour cream salt and pepper -- to taste 1 teaspoon minced fresh sage grated parmesan cheese Cut off the button or upper portion of turban which is the blossom end; set aside. Scoop out seeds and discard. Sprinkle salt in cavity. Place squash cut side down in pan of water. Bake in 350 F oven until tender, 45 to 50 minutes. Meanwhile, saute sausage until no longer pink; drain fat. Add green onions, celery, mushrooms and parsley. Saute for 5 minutes until meat is lightly browned. Add rice or bread crumbs. Combine egg, sour cream, salt, pepper and sage; add to sausage mixture and mix well. Invert squash in the same pan with water and fill cavity with stuffing. Garnish with Parmesan cheese. Return to oven and bake for 25 to 30 minutes at 350 F. COOKNOTES: Although an ornamental squash and a member of the gourd family, turban squash is also edible. A bright red-orange fruit with a protruding "button" at the blossom end, it has stripes of varied, rich colors of orange and some shades of green. It has a flat, squat look, with creamy yellow-orange flesh. It is great for stuffing. To Prepare: Remove button end; scrape out seeds. Cut in pieces, peel and they are ready for steaming, broiling or baking. They can be seasoned and used the same as any other winter squash. For Stuffing: Georgia finds it best to take medium-sized turban, about 6 to 8 inches across, place them in a large pot with water and boil for about 20 to 30 minutes. Then remove from pot, cut off button end and scrape out seeds. Make your favorite meat, rice or vegetable stuffing. Fill cavity with stuffing and place button end back on top. Place in a baking pan or on a cookie sheet and bake in 350F oven until meat is done and squash is fork tender when pricked from inside. The outside skin is hard. It usually takes 1 to 2 hours to bake, depending on the size of the squash. Source: "Fresh Ideas for Vegetable Cooking by Georgia Machala Massie (Wimmer 1985)" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This recipe was modified to reduce saturated fat and cholesterol: From 1/2 pound each lean pork sausage and lean ground beef to all turkey sausage; the rice was doubled; fat-free dairy instead of full fat. with turkey sausage - I see this as a buffet item; cut into wedges. * Exported from MasterCook * Sweet Potato And Bacon Soup Recipe By :TheRecipeList@egroups.com (recipe list) Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 slices Canadian bacon slices -- diced 1 medium onion -- chopped 5 medium sweet potatoes -- peeled and cubed 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 5 cups (or more) chicken broth 5 cups chiffonade of fresh spinach -- cut into thin ribbons In a soup pot, fry bacon over medium heat until crisp; remove from pan and drain on paper towels. In bacon fat, fry onion until limp. Add sweet potatoes, cumin and coriander. Stir and cook for 1 minute, until fragrant. Stir in chicken broth and bring to a boil. Reduce heat, cover and simmer 30 minutes, until potatoes are tender. In batches, puree soup in a food processor or blender. Return soup to pot, adding additional chicken broth if a thinner soup is desired. Return to a simmer. Add spinach and cook 1 to 2 minutes, until spinach is wilted. Stir in reserved bacon bits. Serving Ideas : Serve with California Cornbread and Fennel, Arugula, Caramelized Pear Salad. Source: "Posted by: sigatress@attcanada.net" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is deceptively simple and good. I used 1 qt. pacific brand chicken broth and 2 cups water mixed with 1 tsp chicken soup base. Original recipe called for 4 slices bacon and 2 cups spinach. 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 * Tamari Pecans Recipe By :Michel Nischan Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon high quality tamari 2 teaspoons molasses Salt and cayenne pepper -- to taste 1 cup shelled pecan halves Combine the tamari and molasses. Season to taste with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans in a preheated 350 degree oven on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces. From "Ellen C." - - - - - - - - - - - - - - - - - - - Serving Ideas : 2000 Thanksgiving * Exported from MasterCook * Ten Great Ways To "Fiber Up"! Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Are you ready to eat more fiber and hit the 20- to 35-gram daily target? These ten guidelines can put your day's food choices within range. 1. Eat a variety of food. With a mix of foods, you consume a mix of fibers both soluble and insoluble. And you get the benefits of both types. 2. Pick high-fiber snacks: popcorn, fresh fruit, raw vegetables, and nuts. 3. Remember breakfast--a good time for fiber-rich foods. Besides bran cereal or another fiber-rich breakfast cereal, enjoy oatmeal, whole-bran muffins, or whole-wheat waffles. In fact, check food labels for a cereal with five or more grams of fiber per serving. Top with fruit for a little more fiber. 4. Switch to whole-grains--in bread, cereals, buns, bagels, and pasta, to name a few. Besides the fiber, making sandwiches on a variety of whole-grain breads adds interest and taste. Breads with whole grain include cornbread from whole, ground cornmeal; cracked wheat bread; oatmeal bread; pumpernickel bread; rye bread; and the perennial favorite, whole-wheat bread. Eat breads made with bran, too, such as bran muffins. 5. Plan to eat legumes two to three times a week. They're among the best fiber sources around and add exciting new flavors to dishes. 6. Eat at least five servings of fruits and vegetables daily. Plan a cooked vegetable and a salad for dinner (that's two vegetable servings) and enjoy another for lunch. You have just two more to go! 7. Enjoy fruits and vegetables with the edible skin on. With the skin, a medium potato has 3.6 grams of fiber. Skinless, it has less--2.3 grams. Also enjoy the flavor and crunch of edible seeds, for example, in all kinds of berries, kiwi, and figs. They, too, supply fiber. 8. Choose whole fruit more often than juice. Fiber is found mainly in the peel and pulp; usually both are removed when juice is made. (Sometimes orange juice is processed with the pulp.) So juice has almost no fiber at all. 9. "Fiberize" your cooking style. Substitute higher-fiber ingredients in recipes, such as using part whole-wheat flour in baked foods. And fortify mixed dishes with high-fiber ingredients, perhaps bran added to meatloaf. 10. Check food labels for fiber facts. Almost all food labels carry a Nutrition Facts panel, which lists the amount of fiber per serving. Look for words, such as "high in fiber" or "more fiber," on labels, too. Spot fiber-rich ingredients on the ingredient list. For example, look for "bran," or for "whole-grain" or "whole-wheat flour." From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ten-vegetable Fried Brown Rice Recipe By :Chef Jim Coleman, Philadelphia Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Oriental Rice Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup uncooked brown rice 2 1/2 cups chicken stock cooking spray 1 tablespoon minced garlic 1 1/2 tablespoons minced fresh ginger 1/2 cup finely diced red onion 1/3 cup diced and peeled carrot 1/3 cup finely diced red bell pepper 1/2 cup small broccoli florets 1/2 cup sliced straw mushrooms or shiitakes 1/3 cup snow peas -- finely diced 1/3 cup fresh or frozen peas 1/2 cup diced fresh pineapple 1/3 cup diced yellow squash 1/3 cup asparagus tips -- cut 1/2-inch slices 3 tablespoons chopped cilantro 1 pinch ground white pepper Place the rice and stock in a saucepan and bring it to a boil. Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed. Set the mixture aside. Spray a wok or large non-stick pan with cooking spray. Saute the garlic and ginger over medium heat for 1 to 2 minutes, or until soft. Add the onions and carrots and stir-fry for 2 minutes. Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer. Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes. Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined. Serve immediately. Source: "A Chef's Table" S(Internet Address): "http://whyy.org/91FM/" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : With cooking spray?!?!? If you try it before I do, please let me know who it worked. The combination sounds alot like a fried rice Bob had at a restaurant and he enjoyed the pineapple surprises. * Exported from MasterCook * Thanksgiving Dinner Recipe By :Vegetarian Life Magazine, November 2000, page 41 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- see separate recipes Onion Sonata Rich Stock Seitan Bourguignonne Mashed Potatoes and Parsnips Sauteed Haricots Verts with Horseradish Fennel, Orange and Pomegranate Salad Cranberry Relish with Apples and Pears From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Energizer 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 orange sections -- chilled 1/2 cup grapefruit sections -- chilled 1/2 cup Earl Grey tea, strongly brewed -- chilled 3/4 cup orange sherbet 2 whole ice cubes -- crushed Combine the orange segments, grapefruit segments, and tea in a blender. Add the sherbet and ice. Blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Things To Do With Canned Pumpkin Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Canned Pumpkin * Use a few spoonfuls to thicken and enhance the sauce for a stew. * Add some to pancake and waffle batters for an autumn breakfast. * Add a spoonful to custard, pudding and flan recipes. * For a quick and easy mousse, fold a beaten egg whites and non or low fat whipping cream into spiced, sweetened canned pumpkin. * Blend with banana into a low or nonfat milk or yogurt shake for a rich smoothie. * Fold well-spiced canned pumpkin into batter for tea breads and muffins. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato And Red Onion Salad Recipe By :The Everyday Diabetes Cookbook - Stella Bowling Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar salt and fresh ground black pepper 1 1/2 pounds beefsteak tomatoes -- sliced 2 medium red onion -- peeled and sliced finely chopped fresh chives to garnish Whisk together the oil, vinegar, salt and pepper in a large bowl. Add the tomatoes and onions and toss in the olive-oil mixture. Place in a serving bowl and let marinate in the refrigerator 30 minutes before serving. garnish with chopped fresh chives. Makes 4-6 servings. Description: "Balsamic vinegar is an intense, rich, sweet-sour vinegar that has become very popular for cooking as well as salads. You can find it in delicatessens and most large supermarkets" Source: "Published in co-operation with Canadian Diabetes Association" S(MC formatted in 2000 by): "hdeacey1@sympatico.ca (November 13, 2000)" - - - - - - - - - - - - - - - - - - - NOTES : Per Serving: Calories 153 (65% from fat); 11g Total Fat; 3g Fiber (3 Points) 1/4 of recipes - 1 Fruits & Vegetable Choice, 2 Fat Choices Beefsteak tomatoes are extra large and sometimes irregular in shape. They are particularly good in salads because they have a firm texture. The red onion and full-flavoured dressing in this salad add extra flavour. * Exported from MasterCook * Turkey A La King Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Oz Mushrooms 1/2 cups Chopped Sweet Green Peppers 1 Tbsp Cornstarch 1 cups Lowfat Chicken Broth 1 cups Skim Milk 1/8 Tsp Black Pepper 1/4 Tsp Poultry Seasoning 1/2 Tsp Worcestershire Sauce 1 cups Diced Cooked Turkey Breast 1/4 cups Chopped Pimientos 4 Slices Whole Wheat Bread -- Toasted 1 Tbsp Snipped Fresh Parsley Coat a nonstick 12-inch skillet with nonstick spray and warm over medium heat. Add the mushrooms and peppers, and saute until they are softened. Add 1 or 2 tablespoons of broth if the vegetables begin to stick. Combine the cornstarch with 1/4 cup of the broth and set aside. Add the remaining broth, milk, pepper, poultry seasoning, Worcestershire sauce, turkey and pimientos to the skillet. Bring to a boil over medium heat, stirring occasionally. Add the broth mixture and continue cooking until the sauce has thickened. Spoon over the toast and top with the parsley. Makes 4 servings. Calories 109 Fat (g.) 3 % Calories from Fat 18% Cholesterol (mg.) 30 From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Stuffing Recipe By :Lean & Loving It - Don Mauer Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup celery -- diced 1 cup onions -- diced 2 cups mushroom -- sliced 3 cups chicken broth -- low fat 1 ounce Butter Buds(r) 16 ounces packaged bread crumb stuffing 1) Preheat the oven to 350. 2) Lightly spray a large saute pan with vegetable oil. Add the celery, onion and mushrooms and saute over medium-high heat until the onion is soft and the mushrooms give up their liquid, about 6 minutes. Add the broth. When it is hot, whisk in the Butter buds. Add the stuffing and toss. 3) Let the stuffing cool Lightly spray a large casserole dish with vegetable oil. Add the stuffing. Cover and bake for 45 minutes or until hot From debra - - - - - - - - - - - - - - - - - - - NOTES : If you wish to have a moister stuffing, use 3 1/2 cups defatted chicken broth to all. Following are recipes and the recipes within the recipes. May seem intimidating, but the Brown Roux can be made ahead and all of it sounds tasty to me. Numbers according to book: Cal 182; fat 2 g * Exported from MasterCook * Turkey/chicken Croquettes Recipe By :Recipe Modified by Linda M. Clasby Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons liquid butter buds 5 tablespoons flour 1 cup skim milk 3 cups cold cooked chicken or turkey -- chopped 1 small onion -- finely chopped Pepper and Celery salt to taste 1/4 cup Egg Beaters(r) 99% egg substitute -- (1 egg's worth) 1 cup corn flake crumbs -- or less I hope everyone had a wonderful Thanksgiving. Here is my family's favorite leftover turkey recipe. They're a bit messy to make, so if possible I make a double recipe as long as I'm at it and freeze half of them (BEFORE BAKING). They keep very well in heavy plastic containers (like Tupperware or Superseal) and if I feel like having a croquette or two I can just take out what I want and leave the rest for another time. They can either be left in the refrigerator to thaw out on their own or quick-thawed in the microwave and then baked. I found the original recipe (for Chicken Croquettes) in my "Favorite Recipes of America" Volume II and it was submitted by Barbara Skinner, Baird, Texas. The book notes that Barbara's recipe won 1st Prize at the Favorite Recipes Food Fair. Barbara's recipe called for butter instead of butter buds liquid, less flour, regular salt in addition to the celery salt, half the amount of meat, real beaten egg, fine bread crumbs...and of course the croquettes were to be fried in deep hot fat until brown. Measure liquid butter buds into a medium sized saucepan/double boiler. Add flour, mix well. Heat slowly and slowly add skim milk while stirring with a wire whisk. Mixture should become a very thick and smooth cream sauce. Add remaining ingredients except egg substitute and crumbs; mix well and let cool in refrigerator. {This helps to stiffen the mixture and make it easier to handle.} Shape spoonfuls of mixture into 2 1/2 inch balls; dip in egg substitute, then roll in crumbs. Place on cookie sheet sprayed with non-stick cooking spray and then spray the balls as well to help them brown. Bake in 350 degree oven until browned and heated through (approx. 20-30 minutes). Makes 6-8 croquettes. From "Linda M. Clasby" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Virility Vibe 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 soy milk, vanilla 1/2 cup yogurt, low-fat vanilla 1 whole banana, frozen -- sliced 2 tablespoons peanuts, lightly salted 2 tablespoons wheat germ 2 tablespoons old-fashioned rolled oats 2 teaspoons maple syrup 6 ice cubes -- crushed (6 to 8) Combine the soy milk and yogurt in a blender. Add the banana. Blend until smooth. Add all the remaining ingredients and blend to the desired consistency. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vita Pack 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 -------- ------------ -------------------------------- 1 cup lowfat blueberry yogurt 3/4 cup apple juice -- chilled 3/4 cup blueberries 1 cup frozen peach slices Combine the yogurt and apple juice in a blender. Add the blueberries and peaches and blend until smooth. Source: "Super Smoothies" Yield: "2 1/2 cups" From "f-nchaltry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread #4 Recipe By :Breadman Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 cups Water -- Plus (1C+2 Tbsp) 2 Tbsp Water 2 Tbsp Canola Oil -- (2 Tbsp) 2 Tsp Salt -- (1 1/2 Tsp) 3 Tbsp Sugar -- (2 Tbsp) 2 Tbsp Dry Milk Powder -- (1 1/2 Tbsp) (I Omitted The Dry Milk Powder) 4 1/2 cups White Bread Flour -- (3 1/4 C) 2 Tsp Active Dry Yeast -- (1 3/4 Tsp) Add all ingredients to your bread machine baking pan in order of your particular machine's manufacturer's directions. Use the white bread setting. I used light crust setting also. Push Start. This was very good!! Very nice texture and flavor. Would be an excellent bread for kid's lunches. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sweet Potato Soup With Avocado And Canadian Bacon Recipe By :Pat Hanneman et al (2000-Nov) Serving Size : 2 Preparation Time :0:10 Categories : Eat-LF Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 3/4 cup chopped sweet onion 2 medium white sweet potatoes -- peeled and diced salt and pepper 1/8 teaspoon ground coriander 1/8 teaspoon ground cumin 1/4 teaspoon ham-flavored concentrate 1/4 teaspoon reduced-sodium chicken bouillon granules 2 1/2 cups water 1/3 cup frozen chopped spinach -- or more to taste 3 ounces Canadian bacon 2 tablespoons chopped fresh cilantro GARNISHES: 2 ounces avocado slices 4 cherry tomato -- quartered OPTIONAL (FOR COLOR): 3 tablespoons warmed cooked black beans 3 tablespoons corn kernels (optional) Heat olive oil in a nonstick soup pot (3-quart). Add onion and potato; stir to coat with the oil. Add a pinch of salt and pepper. Cook, stirring, until onion is soft (2-3 minutes). Add ground coriander seed, cumin, and the two bouillon. Stir and cook for 1 minute, until fragrant. Add the water. Bring to a boil. Reduce heat, cover and simmer 30 minutes, until potatoes are tender. Using a potato masher, puree the potatoes. Add spinach. While spinach is heating, slice the Canadian Bacon at an angle to create slivers; chop the slivers to bite sized-pieces. Add the bacon and cilantro to the pan and heat gently. Season with salt and pepper if necessary. Serve the soup in large bowls. Top with tomatoes and avocado. Garnish with other vegetables for color, if desired. Description: "Fresh, fast and easy pureed soup with a must-have buttery avocado garnish." Source: "Lineage: TheRecipeList@egroups.com (recipe list); sigatress@attcanada.net; WhoMe40@aol.com" Yield: "3 1/2 cups" T(Cooking): "0:35" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This soup is deceptively simple and good. It's mildly aromatic and sweet: a real palette pleaser. Fresh cilantro, avocado and tomatoes complete the dish with color, texture and flavor. Thanks, bunches, for this soup!!! It got applause. Wonderfully fresh. I love recipes that have a pedigree or heritage or history!-) There was no author listed. Just all long line of we who tried it and personalized it. Who's next? I liked it so much I put it on the web - so if you don't want your email name on the recipe, just let me know. http://home.earthlink.net/~kitpath/kitchen/index.html go to >> NEW recipes daily Here's my version. Bob want's this one again. The soup has a freshness that we loved - the cumin is subtle. just a hint. We added buttery avocado, ripe tomato, and fresh cilantro. Tarragon would work, too! * Exported from MasterCook * Winter Harvest Vegetable Soup With Chive Yogurt Recipe By :Jim Coleman: Winter, Appetizers Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SOUP: 1 tablespoon olive oil 1 tablespoon minced garlic 1/3 cup onions -- diced 1/3 cup carrots -- diced 1/3 cup leeks (white part only) -- diced 1/3 cup yellow squash -- diced 1/3 cup zucchini -- diced 1/3 cup red bell pepper -- seeded and diced 1/3 cup green bell pepper -- seeded and diced 1 6 ounce potato -- peeled and diced 1/3 cup broccoli florets 6 cups low-sodium chicken stock 1 bay leaf 1/3 cup diced tomato 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh parsley 1 tablespoon freshly cracked black pepper CHIVE YOGURT: 1/4 cup nonfat plain yogurt 1 tablespoon sliced fresh chives To prepare the soup, heat the olive oil in a saucepan and add the garlic, onions, carrots, and leeks. Saute over medium heat for about 2 minutes, until the onion is translucent. Add the yellow squash, zucchini, bell peppers, potato, broccoli, and stock, and bring to a boil. Add the bay leaf, reduce the heat to medium-low, and simmer for 20 minutes. Remove the bay leaf and discard. Stir in the tomatoes, rosemary, parsley, and pepper. Transfer the mixture to a blender or food processor and puree until smooth. Return the soup to a clean saucepan and bring to a low boil before serving. Thoroughly mix together the yogurt and chives in a mixing bowl. Ladle the soup into serving bowls and garnish each serving with a dollop of the chive yogurt. Source: "Rittenhouse Cookbook (Ten Speed 1997)" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Winter is the season to enjoy hearty, nourishing soups. Variation: add some cooked beans and serve with a rustic five-grain or whole-wheat bread. The savory yogurt gives the soup some richness and makes a good, heart-healthy substitute for the more usual sour cream or creme fraiche. If you wish, you can thicken yogurt by straining out the excess fluid with a coffee filter or cheesecloth. * Exported from MasterCook * Winter Squash - Info Recipe By :BH & G, 11/95, pg 230 Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** The shell for each type of squash has a distinct shape and color, but the meat inside is similar enough to be used interchangeably in recipes. The flesh of winter squash is firmer than that of summer squash (such as zucchini), so it takes longer to cook. You can roast plain squash along-side meat in your oven or steam or micro-cook squash halves and add a simple sauce. Some of the more common winter squash varieties are listed below. Look for squash that is heavy for its size and brightly colored for the variety. Avoid squash with dull or shriveled skin, soft spots, bruises, cracks, or uncharacteristic discoloration. Store winter squash for up to 10 days in a cool, dry place. Bake, Steam or Micro-cook: Wash, halve and remove seeds from one 1 - 1 1/2 lb winter squash. Bake, micro-cook, or steam as directed. One pound of unpeeled, uncooked squash equals about 2 C of cooked pulp, enough for 4 servings. To Bake: Place squash halves, cut side down, in a baking dish. Bake in a 350 deg F oven for 30 minutes. Turn cut side up. Bake, covered, for 25 minutes more or till tender. To Micro-cook: Prick squash skin. Place halves, cut side down, in a baking dish with 2 T water. Micro-cook, covered, on 100% power for 6 - 12 minutes or till tender, rearranging once. To Steam: Cut peeled squash into chunks. Place in a steamer basket in a Dutch oven. Cover and steam over boiling water for 10 - 15 minutes or till tender. Sauce that Squash: Orange-Glazed Squash: In a small saucepan melt 1 T lowfat margarine. Stir together 1 T brown sugar, 1 tsp cornstarch, 1/4 tsp finely shredded orange peel and 1/3 C orange juice. Stir into melted lowfat margarine. Cook and stir till thickened. Cook and stir 2 minutes more. Serve over squash. Caramelized Squash: In a saucepan stir together 3 T brown sugar, 1 T lowfat margarine, 2 tsp water, and a dash ground cinnamon. Cook and stir till bubbly. Serve over squash. Acorn: Shaped like an acorn, this squash has a deeply grooved shell. The skin may be deep green, gold or white. The sweet flesh is orange to off-white, slightly dry, and fibrous. Australian Blue: Named for its bluish-green hard shell, the Aussie is big and square. Its flesh is deep orange and sweet. Banana: Some say this cylindrical yellow or ivory squash resembles a banana. It is so large that it is usually sold in pieces. The meat is golden, hearty, and slightly dry. Buttercup: Sweet, pale-yellow meat gives this squash its name. The shell, deep green with gray stripes, has a flat bottom and a round cap on top. Butternut: This is a long, tan, smooth-skinned squash with a bulbous end. Its deep orange meat has a sweet, nutty flavor and a rich and creamy texture. Carnival: A cross between a sweet dumpling squash and a green table queen squash, carnival squash has orange flesh and a sweet flavor. Delicata: This long, slender squash with a bumpy skin resembles a cucumber, except its shell is pale yellow or orange with streaks of green or orange. Its yellow meat has a milk, cornlike flavor. Golden Nugget: Often confused with the mini pumpkin, this small orange pumpkin like squash has a slightly sweet flavor. Hubbard: This large, irregularly shaped squash has a gray, green, or golden shell and orange meat that is rich in flavor. Jack-Be-Little: These miniature pumpkins have mildly sweet orange meat. Kabocha: Imported from Japan, this variety has a pumpkin-like shape and a pale green-gray or orange shell. Its golden flesh tastes rich and smooth. Turban: The small knobs on top give this round, flat-bottomed squash its name. The shell is usually bright orange with green or white streaks. The meat is orange, sweet, and rich in flavor. Sweet Dumpling: Shaped like a flat pumpkin with a streaked white and green shell, this midget-sized squash has sweet, yellowish-orange flesh inside. Table Queen: It looks like acorn squash, but this variety may have deep golden or dark green skin. The yellow flesh is sweet and rich tasting. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Vegetable Chowder Recipe By :366 Simply Delicious Dairy-Free Recipes, R. Robertson, p 53 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Soyfoods Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 cup diced onion 1/2 cup minced celery 1 medium carrot -- chopped 1 medium sweet potato -- peeled and diced 1 cup butternut squash -- peeled and diced 1/2 cup red bell pepper -- diced 1 teaspoon minced garlic 3 cups Vegetable Stock 1/2 teaspoon minced fresh thyme -- OR 1/8 teaspoon dried thyme 2 cups finely chopped kale 1 cup soy milk Salt and freshly ground pepper Lovely flecks of green against the rich orange background make this soup as delightful to behold as it is to eat. Heat the oil in a large saucepan over medium heat and add the onion, celery, and carrot. Cover and cook 5 minutes. Add the sweet potato, squash, bell pepper, garlic, stock, and thyme. Reduce the heat and simmer 20 minutes or until the vegetables are tender. Meanwhile, boil the kale in lightly salted water for 10 minutes, or until tender. Drain and set aside. Puree the soup mixture in a food processor until smooth, return to the saucepan. Stir in the soy milk, cooked kale, and salt and pepper to taste. Slowly heat the soup until it is hot, being careful not to boil, 6 SERVINGS Calories 169 Kc Protein 4 Gm Fat 6 Gm Percent of calories from fat 29% Cholesterol 0 mg Dietary Fiber 4 Gm Sodium 173 mg Calcium 102 mg Formatted by Kathleen From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Vegetable Stew Recipe By :Michel Nischan Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 white or cheese pumpkin -- about 6 pounds 1/2 cup spice mixture -- see recipe 1 tablespoon extra virgin olive oil -- (1 to 2) 2 ounces thinly sliced leeks 5 ounces cipolinni onions -- roasted then peeled 5 ounces red pearl onions -- roasted then peeled 1/2 teaspoon freshly grated nutmeg 1/2 jalapeno pepper -- seeded and finely minced 3 toasted cinnamon sticks 12 ounces peeled butternut or other squash -- (12 to 15) -- cut into 1-inch cubes -- and roasted 20 minutes -- in a preheated 350 degree oven 4 ounces peeled rutabaga -- cut into 1-inch cubes -- and roasted 30 minutes 4 ounces peeled turnip -- cut into 1-inch cubes -- and roasted 15 to 20 minutes 4 cups squash sauce -- see recipe 2 large Peruvian potatoes -- steamed, peeled -- and cut into 1-inch cubes 3 large Yukon gold potatoes -- steamed, peeled (3 to 4) -- and cut into 1-inch cubes 1/4 cup coarsely chopped fresh herbs Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender. Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin. To serve, toast some Russian black bread or walnut raisin bread and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone. Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie. From "Ellen C." - - - - - - - - - - - - - - - - - - - Serving Ideas : 2000 Thanksgiving