* Exported from MasterCook * "Fried" Green Tomatoes Recipe By :Low-Fat & Fast Meatless (Ann Miner) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup yellow cornmeal 1/2 Cup fresh bread crumbs 1 Teaspoon paprika 1/2 Teaspoon salt 1/2 Teaspoon black pepper 1 Dash cayenne pepper -- opt 4 Large green tomatoes -- cut horizontally into 1/2" thick slices 1 egg white -- beaten w/ 2 T. water Parmesan cheese Preheat oven to 450 degrees. In a shallow dish, combine cornmeal, bread crumbs, paprika, salt, pepper and cayenne, if desired; set aside. Lightly coat a baking sheet with vegetable cooking spray; set aside. Dip each tomato slice in egg white mixture, then dredge in cornmeal-bread crumb mixture to coat. Place slices in a single lay er on prepared baking sheet. Spray tops of slices with vegetable cooking spray. Bake 30 minutes, or until golden brown. Sprinkle with Parmesan cheese during last 5 minutes of baking if desired. Serve immediately. Makes 6 servings. Per serving: 85 calories, 1 g fat, 2 g fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Fried" Green Tomatoes #2 Recipe By :Christine Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- green tomatoes -- sliced 1/4" thick cornmeal salt and pepper Dash sugar vegetable oil Green tomatoes, sliced approx. 1/4" thick cornmeal, to which you've added salt, pepper and a dash of sugar vegetable oil for frying Dip tomato slices in seasoned cornmeal and fry until coating is browned and crispy, turning once. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Fried" Green Tomatoes #3 (Or Eggplant Or Zucchini) Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- green tomatoes -- sliced 1/3 - 1/2 " beaten egg white cracker crumbs -- or Italian bread crumbs cooking oil spray Slice tomatoes about 1/3-1/2 inch thick dip in beaten egg or egg white coat with cracker (better) or fine Italian style bread crumbs (use a little salt if using bread crumbs). "Fry" in a non-stick pan with a squirt of Pam, or a squirt of Olive oil, until they are tender, but not mushy. You can use this method with eggplant and zucchini also. I do my eggplant this way for eggplant parmesan, or without the egg and crumbs for eggplant and roasted pepper sandwiches. Can season all with some fresh ground pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Jo Bangles" Biscuits Recipe By :(Allison Kinkead ) Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 2 teaspoons baking powder 2 teaspoons powdered sugar 2 tablespoons butter -- (original recipe used 1/3 cup butter-flavored Crisco) 1 cup skim milk -- 1/2% 2 tablespoons skim milk 1 tablespoon butter -- melted * * For brushing tops of biscuits, original recipe called for 1/4 to 1/2 stick melted butter. Mix dry ingredients together. Add butter and milk. *(I cut the butter into the flour and work it in until crumbly before adding the milk.) Mix well, roll and cut. Place on ungreased cookie sheet with edges touching. Bake at 400F for about 15 minutes. When they begin to brown, pour 1/4 to 1/2 stick melted butter over them. *(I just brush the tops of the biscuits with melted butter instead so as to cut down on the fat grams.) Bake until done (about 20 minutes total). Makes about 8 big biscuits. * My notes. Laura's Notes: 1. You want a fairly wet batter when you turn it out onto the surface to roll it out. So don't be afraid to use all the milk. Use a lot of flour on the surface, and sprinkle the top of the dough. Turn it a bit and shape it into a loose ball with your hands, but don't "knead" it. Then roll it out. 2. Be sure to roll the dough out to be thick. Do not make them too thin, or they won't look like the famous biscuits that we all know and love. They'll bake up big and fat, and you'll find that you may need to loosen them around the sides with a spatula before you lift them up. Remember, these are not dry like Hungry Jack biscuits; they are big and moist, sort of like Bo Jangles! :-) Enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * All-in-one Fiesta Stew Pot Recipe By :Parade Magazine - Sept 22,1996 (Reid Furniss) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons All-Purpose Flour 1/2 teaspoon Ground Cumin 1/2 teaspoon Chili Powder 1/2 teaspoon Garlic Powder 1/4 teaspoon Ground Cinnamon 1 1/2 Pounds Beef Chuck -- 1" Cubes 2 Tablespoons Vegetable Oil 1 Cup Beef Broth -- Defatted 1/2 Cup Apple Juice 6 Small White Potatoes -- Peel and Cube 1 Medium Green Pepper -- Core, seed, 2" strip 1 Medium Red Pepper -- Core, Seed, 2" strip 1 Medium Onion -- Peel & Sliver 10 Ounces Tomatoes With Green Chilis 8 Ounces Tomato Sauce 2 Tablespoons Honey 2 Granny Smith apple -- Core, 1" cubes 15 1/4 Ounces Red Kidney Beans -- Drained 2 Tablespoons Chopped Parsley Shredded Cheddar Cheese -- Garnish Black Olives -- Coarsely chopped Combine the flour, cumin, chili powder, garlic powder and cinnamon in a large bowl. Add the beef cubes and toss, with a fork to coat. Heat the oil in a large, heavy pot over medium-high heat. Brown the beef, in batches, on all sides. Return the beef to pot. Add the beef broth and apple juice. Cover and simmer over medium heat until the meat is tender, about 1 hour. Add the potatoes, bell peppers, onion, tomatoes with green chilies, tomato sauce and honey. Cover and simmer until the potatoes are tender, about 30 to 35 minutes. Add the apples and kidney beans. Cover and simmer until the apples are tender, about 15 minutes. Stir in the chopped parsley. Serve in shallow bowls, garnished with the shredded cheese and chopped olives. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost La Victoria's Green Taco Sauce Recipe By :Chile-Heads:Bill Wight(CCDIANE@MIZZOU1.MISSOURI.EDU) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Mexican & Southwestern Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs Anaheim chiles -- roast, peel, de-seed -- or New Mexican. chiles 1 lb Yellow Hungarian Wax chiles -- seeded and chopped 1 Serranos and jalapeno -- seeded and chopped 2 1/2 lbs Tomatillos -- slice 1/8" thick 7 lbs Green tomatoes -- slice 1/4" thick 1/2 bunch Cilantro -- rough chop 4 cloves Garlic 1 med White onion -- chopped 1/4 cup Lime juice 1/4 cup Apple cider vinegar 2 tablespoon Salt 4 tablespoon Corn Starch Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos without any oil. Do just one layer at a time and give each slice a nice dark brown color on both sides without burning. Remove when toasted to a glass bowl. Do not deglaze the pan. In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos in batch sizes to half-fill the blender jar. Puree|e. If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add this to the last blender load. Mix the cornstarch in the lime juice/vinegar. In a large stewing pot, combine the blender loads, add the cornstarch mixture and heat until the sauce comes to a low boil, mixing constantly. Be careful here, if you don't mix constantly the thick sauce will tend to erupt in hot little geysers of taco sauce that could burn you. Allow sauce to cool and add salt to taste. Transfer to clean jars, filling them 3/4 full and freeze what you can't use in a few weeks. Be careful not to fill the jars too full or they'll break when you freeze them. I made a batch of sauce last year and it tastes just fine after a year in the freezer. The sauce keeps OK in my refrigerator for at least a month. * Adjust heat level to your personal taste. The La Victoria sauce is mild. 3 to 4 quarts I only made one change, I used 1 whole bunch or cilantro instead of only half (I love the stuff). I also put them in 1/2 pint jars so that when I use them I can use it all before it goes bad. a whole recipe made 11 half pints. - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipe that I think comes close to the taste and texture of La Victoria's Green Taco sauce. Half a recipes is plenty! * Exported from MasterCook * Almost-no-fat Grand Marnier Ice Cream Recipe By :Robin Goldberg Isaacs Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon Unflavored gelatin 1/4 Cup Grand Marnier 3 Cups skim milk 3 tablespoons skim dry milk 1/3 cup Sugar 1 teaspoon orange zest -- grated 1/2 cup egg beaters(r) 99% egg substitute 1 1/2 teaspoons Vanilla 3 Medium Oranges Orange zest Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2 cups milk, non-fat dry milk, sugar and orange zest in saucepan. Heat to simmer. Add a little hot mixture to egg substitute and return all to pan. Heat and stir until slightly thickened. Stir in gelatin mixture just until dissolved. Stir in remaining milk. Let cool to room temperature. Stir in vanilla. Process in ice cream maker according to manufacturer's directions. To serve, spoon ice cream into orange shells and garnish with orange zest, if desired. For six orange shells cut three medium oranges in half crosswise. Gently juice oranges, being careful not to damage shells. Reserve juice for another use. Scoop any remaining membrane from inner shells. Chill until serving time. Makes 6 servings. Each serving contains about: 305 calories; 368 milligrams sodium; 12 milligrams cholesterol; 0 fat; 44 grams carbohydrates; 25 grams protein; 0 fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amaretto Cream Recipe By :ilenewar@starnetinc.com Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Vanilla Pudding Mix -- (3 1/2 oz.) -- (I used Fat Free) 1 package cream cheese -- (8 oz.) -- (I used Fat Free) 1 1/2 cups Skim Milk 1/4 cup Amaretto 1 package Cool Whip -- (8 oz.) (I used Fat Free) Soften the cream cheese in the microwave (it varies by wattage -- but Philadelphia gives approximations on the package). Blend the pudding mix and skim milk. Add the cream cheese and amaretto and blend again. Fold in the Cool Whip and chill for a couple of hours to allow the flavors to blend. Serving Suggestions: Serve in individual ramekins or parfait glasses with meringue cookies (Just Whites Powdered Egg Whites work great -- no egg separating mess) or amaretti (puffy, airy, little Italian cookies). I have not seen any authentic recipes for the amaretti -- I usually get them at an Italian Market. I had heard that it has something to do with the fact that authentic amaretti use ground apricot pits and there is some restriction against their use here in the United States. That is probably another research issue! Garnish with more Cool Whip, if desired or some time of sweet crumbs (almond cookies, chocolate wafers, etc.) Notes: I recommend using a high sided bowl if you want to avoid splatters. You can also substitute almond extract (try 1 1/2 to 2 teaspoons) for the amaretto. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Cookies *Adjusted Recipe By :"Sally Eisenberg " (Reggie Dwork) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box angel food cake mix 1 Bag dried fruit -- finely chopped 1/2 Cup water Preheat oven to 400 degrees F. Combine cake mix and water; stir in the fruit. Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil. Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely. "Well, I finally made the angel cookies. I added the water (what was it, 1/2 cup?) a little at a time to prevent the batter from becoming to "runny" to stay in cookie shape, but alas, I added too much water and the batter was too runny. So, I added flour, about 1/2 cup, to make it thick enough to stay on the cookie sheet in cookie form. And I also added 1/2 cup chocolate chips, b/c I think chocolate is the secret of baking success... They were very good. They lasted about four days in my house and were soft and chewy, but not in a "wet" fat free kinda way. A success salvaged from a failure!" Michelle Leberte Cals: 76 Fat: 1g Carbs:18g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Food Cake Recipe By :Nathalie Dupree,4/95(Grace Wagner ) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C egg whites -- 12-14 large eggs 1 T cream of tartar 1/4 T salt 1 3/4 C sugar 1 1/4 C flour 1 1/2 T vanilla 3/4 T almond extract 1/4 T lemon juice Topping: 1 Cup Cool Whip Lite -- Optional: -- orig was: 1 C. heavy cream -- whipped 1 C berries -- ie: strawberries -- raspberries,blueberr ies and/or blackberries BAKE: 350 deg F Sift sugar and flour together 3X. Put egg whites in mixing bowl, add cream of tartar and salt and beat till very soft peaks form. With mixer on low speed, gradually whisk in sugar/flour mixture. Fold in vanilla, almond and lemon juice. Pour into ungreased 10" tube pan and smooth top. Run spatula gently through batter to remove air pockets. Bake till pale brown, about 1 hour and 10 mins. Remove from oven, turn upside down and cool 1 hour. Remove. Serve with whipped cream and berries, if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anise Biscotti #2 Recipe By :_Eating Well_ magazine (modified) (Reggie Dwork) Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- Plus 2 Tbsp Flour 3/4 C Sugar 1 Tbsp Anise Seed -- crushed 1 Tsp Baking powder 1/2 Tsp Baking soda 1/4 Tsp Salt 3 Eggs -- Commercial Replacer -- Or 6 Whites Etc 2 Tbsp Grated Fresh Lemon Zest -- Or 1 T Dried 1 Tbsp Fresh lemon juice Preheat oven to 325 degrees F. Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month. Makes about 4 dozen biscotti. note: I made 43 cookies, about 40 cal, < 1 g fat each, but it depends on what you use for the "egg" > From: Christina Hulbe . Fatfree Digest [Volume 10 Issue 17] Aug. 27, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV - - - - - - - - - - - - - - - - - - - NOTES : Cal 36.8 Fat 0.3g Carb 7.5g Fib 0.1g Pro 0.9g Sod 35mf * Exported from MasterCook * Apple Apricot Caramel Pie Recipe By :Harris@abilnet.com (Carrie Harris) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 frozen pie dough shell -- or fresh --- 6 large apples -- peeled, sliced in thin wedges,cored 1/4 c dried apricots -- snipped -- I like "slab apricots" from Trader Joe 1 dash cinnamon -- to taste 1 dash nutmeg -- to taste 3 Tbsp fruit only apricot jam 1/4 c water -- or apple juice ------------- 1/4 cup T.Marzetti's FF caramel 3/4 c Post blueberry morning cereal -- pick out blueberries,put back in box Bake the pie crust till golden. Saute apple slices, dried apricots in water, jam and spices. cook till soft with lid on. Scoop with a slotted spoon into baked pie shell. (this should be piled high with apple/apricots) Mix caramel with reserved liquid in pan, heat till thinned out. Sprinkle cereal on top of apple/apricot. drizzle caramel mix over top and bake in a preheated 375' oven for 7-10 mins. (you can use any cereal that contains grain flakes and granola chunks in it- on top) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter #3 Recipe By :Graham Kerr (Lavon Moffat) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Information, Tips, Misc. Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Medium Granny Smith apples -- or Winesap 1/4 Cup unsweetened applesauce 1/4 Cup water 1/8 Cup raisins 1/4 Cup brown sugar 1/8 Teaspoon cinnamon 1 Teaspoon lemon rind -- grated 1 Dash ground cloves 1 Dash ground allspice 1/4 Teaspoon nutmeg -- freshly grated Peel, core & slice apples. Combine apples, juice, water & raisins. Bring to a boil. Cover & simmer until apples are softened (about 1 1/2 hours). Process until smooth & return to the saucepan. Continue to simmer on very low heat. Add rest & cook another 30 minutes until very thick & a nice dark brown. Yield: 1 cup To Microwave (for 650 watt oven): Combine apples, juice, water & raisins in casserole. Microwave on high (100%), covered, for 10 minutes. Stir halfway through. Process until smooth. Add remaining ingredients & microwave on medium (50%), covered,another 10 minutes. Stir halfway through. Uncover & cook on medium another 3 minutes or until it has thickened to your liking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter And Cream Cheese Spread Recipe By :Simply Scones/ Weiner p. 105 (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ounces light cream cheese -- softened 1/4 Cup apple butter 1/4 Teaspoon vanilla extract 1 Dash cinnamon Place the cream cheese, apple butter, vanilla and cinnamon in the container of a food processor fitted with a metal blade. Process for 20 seconds, or till just smooth, stopping to scrape down the sides of the container, if necessary. Scrape the spread into a small bowl. Cover and refrigerate till slightly firm. NOTES : makes about 2/3 cup Source: Jewish Food Archives Poster: Linda Shapiro (lss@coconet.com) - - - - - - - - - - - - - - - - - - - NOTES : Adapted from Simply Scones/ Weiner p. 105 * Exported from MasterCook * Apple Butter Sweet Rolls Recipe By :BH&G Quick,Healthy and Delicious Cooking, p.197 Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray coating 16 ounces bread dough -- sweet -- frozen and thawed 1/3 cup Apple butter -- or peach butter 2 Tablespoons Dried currants -- or raisins 1/3 Cup Powdered sugar -- sifted 1/2 Teaspoon Orange peel -- finely shredded 1 Teaspoon Apple juice -- Up To 2 Tsp -- Or Orange Juice Spray twelve 2 1/2-inch muffin cups with nonstick spray coating; set muffin cups aside. On a lightly floured surface roll thawed dough to a 12x8-inch rectangle. Spread apple butter evenly over dough. Sprinkle with currants or raisins. Roll up, from a long side, jelly-roll style. Pinch seams to seal. Cut into 12 slices. Place rolls, cut side down, in prepared muffin cups. Cover and let rise in a warm place for 15 minutes. Bake in a 350 oven for 20 minutes or till golden. Remove from pan; place on a wire rack. For icing, in a small bowl, combine powdered sugar, orange peel, and enough apple or orange juice to make desired consistency. Drizzle icing over rolls. Serve warm. >From: "Robin Goldberg Isaacs" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Leather Recipe By :Curtis Jackson Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar unsweetened applesauce ground cinnamon ground habanero All I do is take a jar (some odd size like 28 oz., I think) of unsweetened applesauce, stir in some powdered cinnamon and powdered habanero, pour into a dehydrator tray and spread evenly (it is about 1/8 inch thick), and dehydrate at 135-140 degrees F overnight, about 8 hours is good. WARNING: I just do this to taste, but it takes practice. You have to remember that this entire jar of applesauce is going to be reduced to a sheet of leather a couple of millimeters thick, so all the sugar *and spices* will end up concentrated in that tiny space. If you get the liquid applesauce as spicy as you like it, you will have far over-spiced apple leather after it is dried. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Mint Julep Recipe By :Cooking Light,June 1996 (Stephanie Ash) Serving Size : 8 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh mint -- chopped 8 cups apple juice 1/2 cup fresh lime juice mint sprigs -- for garnish 1. Place chopped mint on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. 2. Place cheesecloth and apple juice in a large saucepan; bring to a boil. Remove from heat, cover and let cool. Pour into large pitcher. Discard cheesecloth bag; and stir in lime juice. 3. Pour apple juice mixture over ice cubes. Garnish with additional mint. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Bread (For Breadmaker) Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 3 cups bread flour -- or regular flour 1 cup applesauce -- unsweetened 1 teaspoon cinnamon 1 teaspoon salt 2 tablespoons molasses 1 tablespoon yeast -- or one package 1/4 cup chopped walnuts -- optional Put all in bread maker and set as you would for white bread. This makes an extremely large loaf, and was touching the top of my breadmaker. You may want to take it out 5 minutes early to prevent the top from scorching. - - - - - - - - - - - - - - - - - - - NOTES : I just want to say as soon as I saw this recipe today I knew that I had to try it. I didn't have any applesauce, but I had a big apple which I put in the microwave, then processed. I didn't have any molasses but I did have some maple syrup so I used that. I just took it out and it is fabulous. I am going to replace my missing molasses tonight so I can make a loaf of this for a brunch that we are going to Saturday morning. Thanks for the wonderful recipe which is totally no fat. Mary Curtis I went home yesterday, all set to make the pumpkin bread that was posted recently, and found no pumpkin. Undaunted, I went ahead and concocted this, which the SO is still raving over! [NFritz] Had some left-over chicken and thought I'd try a recipe I had seen recently. I cut the oil, increased some of the vegetables. It was quick to make and is very tasty. * Exported from MasterCook * Applesauce Oatmeal Muffins Recipe By :Capital newspaper(NFRITZ@nssdca.gsfc.nasa.gov) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1/4 cup oats 1 Tbsp packed brown sugar 1/8 tsp cinnamon Muffins: 1 1/2 cup oats 1 1/4 cup flour 1/2 cup packed brown sugar 1 tsp baking powder 3/4 tsp baking soda 3/4 tsp cinnamon 1 cup applesauce 1/2 cup skim milk 2 Tbsp vegetable oil 1 egg white -- lightly beaten Heat oven to 400. Line 12 muffin cups with paper liners. Combine topping ingredients and set aside. For muffins, combine dry ingredients and mix well. Combine applesauce, milk, oil and egg white and mix well. Add wet to dry ingredients and mix just until dry ingredients are moistened. Fill muffin cups almost full and sprinkle with topping. Bake 20-24 minutes or until golden brown. Cool 5 minutes in pan on wire rack and then remove from pan. Serve warm-makes 1 dozen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Ginger Biscotti Recipe By :Gourmet magazine May 1996 (Naughyde@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dried apricots -- 2 ounces 2 large egg 1 teaspoon water 1 1/3 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla 2 tablespoons candied ginger root -- chopped Oven 325. Light oil and flour baking sheet. Soak apricots 5 minutes in hot water. Drain, pat dry. Chop fine. Mix flour, sugar, baking soda, baking powder, salt. Add egg and vanilla and beat until sticky dough forms. Stir in apricots and ginger. Knead about 6 times on floured surface. Shape into one rectangle about 6x4. Bake 30 minutes. Cool 10 minutes. Slice into 1/2 inch slices (makes 12) and bake 10 minutes on each side (until golden). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Marinade (For Chicken) Recipe By :Sarah Shelton Serving Size : 1 Preparation Time :0:00 Categories : Chicken Condiments & Seasoning Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part soy sauce 1 part apricot preserves 1 teaspoon garlic -- or more chicken -- or pork On the apricot marinade theme, I like to use the following on chicken. It's also great on pork tenderloin. I don't have exact measurements, but here goes: equal parts: soy sauce apricot preserves approx. 1-2 tsp. fresh garlic Marinate chicken and either bake or grill, basting occasionally. Yum! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Stuffed Chicken Breasts Recipe By :Sherry Lord (Jonathon Lord) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pieces boneless skinless chicken breasts Mix together: 2/3 cup dried apricots -- chopped 3 Tablespoon chopped onion 2 Tablespoon slivered almonds 1 Tablespoon parsley 1/4 teaspoon salt Mix together: 1 cup plain nonfat yogurt -- warmed 1/2 cup dried apricots -- chopped 1/4 cup dijon mustard 1 teaspoon sugar -- or 1 package of Equal (NutraSweet) -- or other sweetening agent Place apricot mix inside each piece of chicken; roll up and secure with toothpicks. Bake in 375-degree oven for 30-40 minutes. Remove from oven and spoon warmed apricot-yogurt sauce over each breast. This recipe was developed by Sherry Lord (SHERRYLEE1@juno.com). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aromatic Yellow Rice Recipe By :Madhur Jaffrey's Indian Cooking (adapted) Serving Size : 6 Preparation Time :1:10 Categories : Eat-Lf Mailing List Grains & Cereals Indian Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups long-grain rice -- (or basmati) 2 2/3 cups water 1 1/4 teaspoons salt 3/4 teaspoon turmeric 4 whole cloves 1 1 inch cinnamon stick 3 bay leaves Put the rice in a bowl and wash in several changes of water, until the water is no longer cloudy. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Drain the rice in a sieve. Combine the drained rice, 2-2/3 cups water, salt, and spices in a heavy pot and bring to a boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes. Remove from heat and let the pot rest, covered, for 10 minutes. Remove the whole spices and fluff the rice with a fork before serving. Per serving: 187.7 calories, 1.1 g. fat, CFF 5.1% >From: harper@tribeca.ios.com (Robin Carroll-Mann) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Brown Rice And Lentil Soup, Modified Recipe By :(ilenewar@starnetinc.com) Serving Size : 6 Preparation Time :0:45 Categories : Eat-Lf Mailing List Main Dishes Rice Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups water 12 ounces lentils -- rinsed and drained 1/2 cup brown rice -- uncooked 1 1/2 teaspoons miso -- up to 2 teaspoons 1 cup scallions -- chopped w/tops 1 cup celery -- chopped 1/2 cup carrot -- sliced 1/2 cup green bell pepper 1/4 cup cilantro -- minced, to taste 2 tablespoons fresh ginger root -- grated 4 teaspoons garlic -- minced 1/4 cup tamari soy sauce -- low sodium 2 tablespoons rice vinegar -- or cider vinegar 1/2 teaspoon salt -- optional hot pepper sauce to taste Bring water to a boil in 4- quart pot. Stir in lentils and brown rice; reduce heat to medium. Add the miso, stir well and boil gently uncovered until lentils and rice are tender but not mushy, about 30 minutes. Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, carrot, gingerroot and garlic. Cook 3 - 4 minutes, just until celery, green pepper and carrots are tender. The vegetables may also be braised in water, wine or balsamic vinegar. Stir vegetables and remaining ingredients into lentil mixture. Serve with additional hot pepper sauce (or hot pepper sesame oil) at the table. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Pasta Recipe By :Chicago Tribune (Joanne McAndrews Eisenman) Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Oriental Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rice vinegar 2 teaspoons Chinese chili paste 4 tablespoons soy sauce, low sodium 4 tablespoons honey 2 tablespoons fresh ginger -- minced 1 bunch green onions -- finely chopped 12 ounces angel hair pasta 1 teaspoon dark sesame oil 1. Heat a large pot of water to boiling. Combine all ingredients, except pasta and sesame oil, in a small bowl and mix well; set aside. 2. Cook pasta in boiling water until tender, according to package directions. Drain the pasta well and then toss with the sesame oil in a large bowl. Add the sauce and again toss well. ----- Per serving: 276 Calories; 2g Fat (6% calories from fat); 8g Protein; 58g Carbohydrate; 0mg Cholesterol; 331mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Fish With Hot And Spicy Spinach Recipe By :(Robin Goldberg Isaacs) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Bunch spinach -- fresh, clean -- stems & center vein removed 1 small bunch fresh cilantro -- stems removed 1 egg white 3 Cloves garlic 1 tablespoon fresh ginger -- grated 2 Teaspoons soy sauce 2 Teaspoons dark sesame oil 1 Teaspoon hot pepper flakes 24 ounces Swordfish -- 4 filets -- 6oz each Fit food processor with metal blade and whir all ingredients together. Place the above mixture on fresh fish filets and bake in 325 F. oven until fish flakes easily, about 15-29 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baker Salad Recipe By :Baker family in NY, 1969 (Grace Wagner) Serving Size : 9 Preparation Time :3:00 Categories : Eat-Lf Mailing List Fruit Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg strawberry gelatin powder -- large 2 packages frozen strawberries -- in juice, thawed 1 cup nonfat sour cream -- See note. 3 bananas -- mashed 15 ounces pineapple -- crushed Dissolve jello in 1 C. boiling water. Add all fruit (undrained). Mix well. Pour half of mixture into 8" square pan. Leave remaining jello at room temperature. Chill refrigerated jello about 1 hour or till firmly set. Spread sour cream over mixture. Pour remaining jello over top. Chill till completely set. * Breakstone's is the best nonfat yoghurt for this. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Berry Shake Recipe By :Pillsbury Great Tasting Lowfat Recipes (Lavon Moffat) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup skim milk 1/2 cup frozen strawberries -- unsweetened 1/2 cup frozen yogurt, vanilla -- nonfat 1/2 banana -- ripe, sliced 1 tablespoon strawberry jam -- if desired In a food processor or blender, combine all ingredients & blend until smooth. 260 cal 1g fat 150 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Fudge Pops Recipe By :Hershey's Fabulous Desserts (Lavon Moffat) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium banana -- sliced 1 1/2 cups orange juice -- or banana juice 1/2 cup sugar 1/4 cup cocoa 5 ounces evaporated skim milk Combine banana & juice in blender or food processor. Blend until smooth. Add sugar & cocoa & blend well. Add milk & blend. Pour mixture into 6 paper cups (5 ounces each). Freeze about 1 hour. Insert popsicle sticks into fudge pops. Cover & freeze until firm. Peel off cups to serve. 136 cal., .8 g fat 4.7%, 29 mg sodium - - - - - - - - - - - - - - - - - - - NOTES : Plain orange juice can be substituted. * Exported from MasterCook * Banana Fudge Ripple Cake Recipe By :America's Best Recipe booklet (Lavon Moffat) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine -- softened 1/2 cup sugar 3/4 cup firmly packed light brown sugar 2 large eggs 1 cup mashed bananas 3 cups flour 1 1/2 teaspoons baking soda 2/3 cup skim milk 2 teaspoons vanilla 1/3 cup chocolate syrup 2 tablespoons cocoa Glaze: 1/2 cup powdered sugar -- sifted 1 tablespoon cocoa 1 tablespoon water Beat margarine until creamy. Gradually add sugar & brown sugar, beating well. Add eggs, one at a time, beating well until blended after each. Add mashed banana, beating well. Combine flour & baking soda; add to sugar mixture alternately with milk, beginning & ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Reserve 1 1/2 cups batter. Combine 1 cup batter, syrup & 2 tbsp cocoa. Pour remaining light- colored batter into a 12 cup bundt or tube pan coated with Pam. Spoon chocolate batter on top. Pour reserved 1 1/2 cups light- colored batter over chocolate batter. Bake at 350F for 40-50 minutes or until a toothpick comes out clean. Cool in pan on rack for 10 minutes & remove from pan. Cool completely on rack. Glaze: Combine powdered sugar & 1 tbsp cocoa. Add 1 tbsp water & stir until smooth. Drizzle over cake. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Ice Cream Recipe By :riverar@juno.com (Ruth L Rivera) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- frozen bananas milk -- or other liquid They took frozen bananas (without peels) let set at room temperature for @ 5 minutes, put them in their food processor and added unsweetened cocoa. She said to add a little liquid (water, vanilla, milk) if needed and go very slow in your food processor. It whipped up just like ice cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Peanut Butter Recipe By :Jamie Brewer Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- banana reduced fat peanut butter honey cinnamon vanilla Grape-Nuts mash a banana (use less ripe one if you don't like a strong 'nana taste- I don't) stir in a dab of reduced fat peanut butter stir in a glob of honey (just a little to make it sticky like pb) sprinkle of cinnamon splash of vanilla and the secret part - to imitate crunchy pb, shake in some Grape-Nuts - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Shake #2 (And Ice Cream) Recipe By : ilenewar@starnetinc.com Serving Size : 1 Preparation Time :0:00 Categories : Beverages Breakfast Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 frozen banana 1 cup milk 1 tablespoon nonfat dry milk chocolate syrup -- or 1 T carob powder I use frozen bananas to make a drink that can serve as an almost-instant breakfast, a milkshake for a snack, or a diet liquid meal. I just take a frozen banana, about 8 ounces of milk (I use 1%), a tablespoon or so of nonfat dry milk powder, and either a shot of chocolate syrup (some are fat free) OR a heaping tablespoon or so of carob powder (which adds iron, I think, and some other nutrients). It is *very* filling, cold, creamy and delicious. I usually freeze bananas with the skins on, because they keep forever this way - but it is a cold and tricky thing to get the skins off without getting frostbite. I frequently throw a frozen banana in the mini-container of my blender as an ice cream substitute. It just takes a minute or two - after the chunks of banana break up, you blend it a bit longer to eliminate any ice crystals and a very creamy soft-serve ice cream texture is attained. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Guacamole Recipe By :High Flavor, Low Fat Cooking, Steve Raichlen Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked white beans -- garbanzos are really good 1 teaspoon minced garlic -- (1 to 2) salt and pepper 1 1/2 tablespoons extra-virgin olive oil -- plus 1 teaspoon extra-virgin olive oil -- (1 to 2) 4 tablespoons fresh lime juice -- (4 to 5) 2 tablespoons chicken stock -- approximately -- or water 1 jalapenos -- (1 to 2) -- cored, seeded and minced 2 scallions -- minced 1/4 cup cilantro -- finely chopped Puree the beans, salt and pepper in a food processor, adding 1 1/2 tbl olive oil, lime juice, and enough stock or water to obtain a smooth, thick puree. Stir in the chiles, scallions and cilantro. It's best to do this by hand. If you use the food processor, the dip will turn green. Transfer dip to a bowl and serve. I think it's better if you let it sit a while. The flavors meld. >From: Sharon Badian SEBadian@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Pot Limas Recipe By :Waremart Supermarket handout(Reid ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups Baby Lima Beans 2 teaspoon Salt 6 Cups Water 1/2 teaspoon Dry Mustard 1/4 Pound Bacon -- Sliced into squares 1/3 Cup Dark Molasses 2 cups reserved hot bean liquid 1/3 Cup Chili Sauce 1 Medium Sliced Onion -- (1 1/2 tsp) 1 Tablespoon Vinegar Soak beans in 6 cups water overnight. Simmer beans 30 minutes. Drain, reserving liquid. Combine all ingredients. Pour into 2 quart casserole. Cover and bake in 3000F oven for 2 1/2 hours. Uncover for last 30 minutes of baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean-stuffed Cabbage Rolls Recipe By :Jewish Food Recipe Archives Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SAUCE: 1 Head cabbage 12 Ounces tomato sauce 6 Ounces tomato paste 1 Cup onion -- finely chopped 2 Cloves garlic -- crushed 2 Teaspoons sugar 1 Teaspoon oregano 1/2 Teaspoon basil 1/4 Teaspoon pepper FILLING: 1 Pound white beans -- canned 1 Cup onion -- finely chopped 1 Cup brown rice -- cooked 1 Teaspoon oregano 1/2 Teaspoon dried basil 1/4 Teaspoon salt 1/4 Teaspoon pepper Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain. To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes. To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well. To assemble: preheat oven to 350 degrees. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover tightly and bake 1 hour. Sources: Retrieved from: Jewish Food Recipe Archives http://www.eskimo.com/%7Ejefffree/recipes/ Posted by: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL) Recipe By : Bobbi Hinman in the Meatless Gormet Serving Size : 6 Preparation Time :1:45 >From: "Robin Goldberg Isaacs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Potpie Recipe By :Cooking Light(Katherine L. Rodman ) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 1/4 cup nonfat dry milk powder 1 teaspoon dry mustard 1 cup water 1 tablespoon Worcestershire sauce 1 can beef broth -- undiluted (10-1/2-ounce) 1 cup chopped onion 1 pound lean ground beef -- 93% ultra-lean Vegetable cooking spray 1 tablespoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/4 teaspoon dried thyme 1 package frozen New England-style sweet peas, potatoes, and carrots -- thawed (16-ounce) 1 jar sliced mushrooms -- drained (6-ounce) 1 can refrigerated buttermilk biscuits -- (4.5-ounce) Combine the first 3 ingredients in a bowl; stir well. Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside. Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble; drain in a colander. Return beef mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Carefully split biscuits in half horizontally, and place over beef mixture. Bake at 400 degrees for 10 minutes or until biscuits are lightly browned. Yield: 6 servings (serving size: about 1 cup beef mixture and 2 biscuit halves). Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frozen vegetables and omitting the biscuits; cover and freeze. Thaw frozen casserole overnight in refrigerator; let stand at room temperature 30 minutes. Top with biscuits; bake as directed. Nutritional Info: CALORIES 293 (21% from fat); PROTEIN 23.4g; FAT 6.8g (sat 2.1g, mono 2.4g, poly 0.6g); CARB 37.6g; FIBER 0.9g; CHOL 59mg; IRON 2.9mg; SODIUM 778mg; CALC 91mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stir-fry With Orange Sauce Recipe By :BH&G New Dieter's Cookbook,1992 (Sharon:BunnyMama@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound top round steak nonstick spray coating 4 green onions -- diagonally sliced into 1" pieces 1 clove garlic -- minced 1 tablespoon cooking oil -- optional 6 cups fresh spinach -- torn 1/3 cup waterchestnuts -- drained and sliced -- half of an 8-oz can Orange Sauce: 1 tablespoon cornstarch 1 teaspoon sugar 1 teaspoon beef bouillon -- instant granules 1 teaspoon orange peel -- freshly shredded 1/2 cup orange juice 1 tablespoon soy sauce --- 2 cups hot cooked rice 1. Partially freeze meat until it's firm but not hard (about 30-45 minutes). Thinly slice meat across the grain into bite-sized strips. 2. In a small bowl, combine Orange Sauce ingredients and set aside. 3. Spray a wok or 12" skillet with nonstick spray. Heat over medium-high heat. Stir-fry onions and garlic for 1 minute; remove from wok. If necessary, add 1 tbs oil. Stir-fry meat for 2-3 minutes or until done. Push meat away from center of wok. 4. Stir Orange Sauce and pour into center of wok. Cook and stir until thickened and bubbly. Stir in spinach, water chestnuts and onion/garlic mixture. Cover and cook for 1 minute. Serve over rice. Makes 4 servings. Note: If you have to use oil to stir-fry meat (to keep it from sticking), add 25 calories per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beet Salad With Orange And Tarragon Recipe By :CHEF DU JOUR SHOW #DJ9210 (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small beets -- (or medium size) For the dressing: -- 1 tablespoon extra-virgin olive oil -- in original 3 tablespoons orange juice -- freshly squeezed -- preferably from a blood orange 2 tablespoons balsamic vinegar 1 teaspoon orange zest -- freshly grated 1 tablespoon fresh tarragon -- finely snipped --or 2 teaspoons dried tarragon Salt and freshly milled black pepper Trim the leaves off the beets, but do not remove the tops or pierce the beets themselves, or their juice will bleed into the water and flavor and color will be lost. Fill a saucepan with enough water to cover the beets generously and bring to a rapid boil. Add the beets and reduce the heat so that the beets boil gently until tender, 20 to 30 minutes. When you can pierce them easily with a sharp knife, thin skewer, or, better yet, a cake tester, they are done. (Try to use something as thin as possible to prevent the beets from bleeding excessively when they are pierced.) They should be tender but not mushy. Meanwhile, in a small bowl, combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend. When the beets are cooked, drain them into cold water to cool so they can be handled. Drain again and cut off the tops and slip off the skins. Cut into 1/4-inch thick slices and place in a salad bowl. Pour over the dressing, toss well, and serve. The beets can also be left to marinate at room temperature for several hours. Ahead-of-time note: This entire dish can be prepared a day in advance, covered, and refrigerated. Bring to room temperature before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beet Salad, German Style Recipe By :nathalie.chiva@ci.unil.ch (Nathalie Chiva) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- beets red onions -- thinly sliced salt pepper sour cream Dijon mustard lemon juice -- or vinegar Boil the beets until tender. Leave to cool. Peel, slice. Also peel and slice finely some red onions. Mix beets, onions, salt, pepper, sour cream, a bit of Dijon mustard if you like it. You can also add some lemon juice or vinegar. Very nice appetizer or side dish. Goes well with smoked salmon (or other smoked fish). Also, try pureed beets. That is, boil and peel the beets, puree them, mix with mashed potatoes to achieve a rather firm consistency. Season as you wish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beets, Baked Recipe By :Susan E. Cobb Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- beets -- and greens star anise You take baby beets and cut off the leaves (save them). Wrap the beets (all together) in tinfoil. Include a couple of pieces of star anise. Bake at 350 degrees until tender (I let them bake about 45 min- 1 hour. Remove from oven and when cool, slip off skins. Steam beet greens and reheat beets in just a smidgen of butter (or no butter if you prefer). Serve beets on top of greens. Yum-- really simple and amazingly good. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Better Than Mcdonald's Burgers Recipe By :Tina D. Bell Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Boca burgers (vegetarian, fat free) Health Choice fat free finely grated pizza cheese mushrooms, sliced --1 & 1/2 for each burger green bell peppers, seeded and cored, sliced in strips Sourdough English Muffins I can't believe it's not butter spray Non-stick spray or broth for sauteing put frozen burgers in the micro wave and cook on high one minute saute mushrooms and bell pepper strips, as dryly as possible split the English muffins and spray with butter flavored spray, put the muffins under the broiler for a few minutes, until golden brown and crispy on top put a Boca Burger on each sour dough bottom, sprinkle with any seasonings that you like (I just used a little garlic powder). put a layer of mushrooms, a layer of bell peppers, about 2 T of the cheese, top with the sourdough muffin top cover 2 burgers on a plate with microwavable plastic microwave on high 2 minutes serve - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits -- Tips And Techniques Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Eat-Lf Mailing List Information, Tips, Misc. Southern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- self-rising flour Recipe on side of flour bag As a Southerner (born & bred), I can tell you that the actual recipe has very little to do with light, fluffy biscuits. Just buy a bag of self-rising flour and follow the basic recipe on the side of the bag. Most are pretty much the same - flour, solid shortening (Crisco) and buttermilk - it's all in the technique. The best biscuits I ever ate were made by an older woman I knew from work. She was a widow, children grown & gone, so she used to invite my (ex) husband and I to Sunday dinner. She had been making biscuits since she was a little girl, her mother insisted that if she never learned to cook anything else in her life, no decent Southern man would ever marry a woman who couldn't make biscuits . Not having a Southern mother myself, I watched her intently, hoping to learn the secret. I remember watching Mrs. Honeycutt pour flour in a bowl, blend in Crisco with a pastry blender, then make a well in the center and add buttermilk - all without any measuring utensils! She always mixed with her hands instead of a spoon, then turned out the dough onto a floured surface, kneaded lightly and used a biscuit cutter to shape the dough. The biscuits then went onto a pan heavily greased with more solid shortening (she said she wanted the bottoms to "fry" in the oven to give them a crispy crust) and more shortening brushed on the tops. Bake them in a very hot oven and there you have it - Manna From Heaven. Even though I've tried and tried over the years, my biscuits have never come close to hers. However, the tips she gave me are consistent with all of the great Southern cooks I've known. First, DO NOT USE Bisquick or other such mixes. They won't give you the results you're looking for and no self-respecting Southerner would even have them in her kitchen . Buy a good quality brand of self-rising flour and follow the recipe for biscuits on the side of the bag. Keep the flour refrigerated between usage. (White Lily brand is the most popular in this area, followed by Red Band, but they may be regional brands). Second, thoroughly blend in the shortening before adding the buttermilk. You should barely be able to tell you've added any fat to the flour unless you run a little bit between your fingers. There should be little or no "crumbles" or lumps. Use a pastry blender. Third, mix in the liquid lightly - only until moistened. Then knead very gently - the less you handle the dough the more tender the biscuits will be. Lastly, invest in a biscuit cutter or use a clean, empty can which has had both ends removed - push down firmly and don't twist. The air trapped inside a drinking glass will push the dough down and result in a lower "rise". I can guarantee that if you follow the standard recipe and make use of these tips, you'll be utterly disappointed on your first few attempts. Don't give up! Biscuit making is as much an art as a science but keep at it, the results are well worth the effort. Sorry this has been so long-winded, I guess you can see how seriously we Southerners take our biscuits! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Salsa #3 Recipe By :Miami Spice, adpted (Deborah Kirwan) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salads Salsa Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Ounces dried black beans -- cooked 2 Tablespoons olive oil 6 Tablespoons lime juice 1 Cup corn -- cooked 1 avocado -- ripe 1 green bell pepper -- chopped 1 red bell pepper -- chopped 1 Cup red onion -- finely diced 4 jalapeno pepper -- finely diced 1 Teaspoon ground cumin 1/2 Cup fresh cilantro -- optional salt and pepper -- to taste Combine all ingredients in a mixing bowl and toss well. Correct the seasonings, adding salt or lime juice to taste. The salsa should be highly seasoned. If making ahead of time, wait to dice and cut avocado until ready to serve. - - - - - - - - - - - - - - - - - - - NOTES : Cook black beans according to Firm-Cooked Black Bean recipe. * Exported from MasterCook * Black Beans #3 Recipe By :NFRIZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can black beans -- rinsed and drained 1 Tablespoon cooking wine -- white 1/4 Cup chopped onion -- (1/4 to 1/3) 1 Large garlic clove -- minced 3 Roma tomatoes -- chopped 1/4 Cup nonfat sour cream 1 1/2 Teaspoons cumin -- or more to taste 1/4 Cup salsa -- (1/4 to 1/3) Saute onion and garlic in wine until starting to brown. Add tomatoes and simmer a few minutes. Add beans and salsa and heat through. Add sour cream and stir well. Serve as is, or over pasta. This is filling, and virtually fat free, even with the pasta it probably only has about a gram per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans And Yam And Cashews Recipe By :Erica (Naughyde@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Sweet Potatoes & Yams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped or sliced several cloves garlic -- minced 2 cups yams -- or sweet potato (2 to 3) -- peeled and cut into 1" cubes 1 Scotch bonnet chile pepper -- or habanero chile -- stem and seeds removed -- chopped 2 tablespoons olive oil 1/2 cup chicken broth 1 can black beans -- drained 1/2 teaspoon dried thyme 1 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 teaspoon vinegar -- I used rice vinegar 1 cup cashews -- rinsed if salted Saute the onions, garlic, yam and chile in the oil for 5 minutes. Add the broth, bring to a boil, reduce the heat, cover and simmer until the pumpkin is tender. Add the beans, thyme, cumin, black pepper and vinegar. Continue to simmer until the beans are heated through. Stir in the cashews and cook 1 minute longer. I served this over rice cooked with chicken stock. You might want to provide some yogurt or sour cream if the stew is too spicy for someone. Hi Guys; Sorry this didn't go out yesterday but the computer was down while we installed the new processor. Now this computer is almost too fast for the software on it so Tom is off buying Windows '95 this evening and then sometime soon I get to get MasterCook. Wahoooo!!!!!!!!!!! Which version to you all like the best? Please e-mail me privately with this so we don't take up list space. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans, Firm-cooked Recipe By :Adapted from Miami Spice (Deborah Kirwan) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black beans -- washed 1 small onion -- cut in half 2 ribs celery 2 carrots 1/2 green bell pepper 3 cloves garlic -- peeled 1 bay leaf 3 sprigs fresh thyme -- or 1/2 tsp dried 3 sprigs fresh parsley 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano salt and pepper -- to taste 1. In a large heavy pot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight. 2. Drain and rinse the beans. Cover with cold water. Add the vegetables, garlic, bay leaf, thyme, parsley, cumin and oregano to the pot of beans. Bring to a boil over high heat. 3. Reduce the heat and gently simmer the beans, uncovered, stirring occasionally, until tender, 1 to 1 1/2 hours. Add water as necessary to keep the beans and vegetables submerged. 4. Season the beans with salt and pepper during the last 10 minutes of cooking. Set pot in large bowl of cold water to stop the cooking. Let beans sit in cooking liquid for awhile to absorb more of the flavors. When ready to use or store, drain the beans in a colander and rinse with cold water. Remove and discard the vegetables and herbs. The beans are now ready for adding to salads or salsas. Store, covered, in the refrigerator for up to 3 days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Cat Cupcakes Recipe By :Recipes From Nabisco's Kitchen(Anita A. Matejka) Serving Size : 24 Preparation Time :0:10 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup Reduced Fat Oreo. cookie crumbs 18 1/4 ozs reduced fat chocolate cake mix 24 pcs Halloween Oreo. cookies 16 ozs reduced fat milk chocolate frosting black string licorice jelly beans semisweet chocolate chips Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Forest Pie Recipe By :Cool Whip. Get-Togethers, Easy Recipes For Every Occasion Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 cup fat-free chocolate cookie crumbs 1 tablespoons oil ----Filling---- 8 ozs Cool Whip. Free -- thawed 1 cup skim milk 3 ozs fat-free chocolate pudding mix 1 cup cherry pie filling -- or whole can Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine chocolate cookies crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, spread 1 cup whipped topping onto bottom of prebaked crust. Pour milk into a mixing bowl. Add chocolate mix. Beat with wire whisk 2 minutes. Gently stir in 1 1/2 cups whipped topping. Spread pudding mixture over whipped in crust. Spread remaining whipped topping over pudding mixture, leaving a 1" border and forming a slight depression in center of whipped topping. Spoon cherry pie filling into center. Refrigerate 2 hours or until set. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Delight Pie Recipe By :School Food Service Association(Anita A. Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 1/4 c low-fat graham cracker crumbs 2 tbsps margarine -- melted 1/2 c powdered sugar -- sifted ----Filling---- 8 ozs fat-free cream cheese -- softened 1 egg white -- whipped 1/2 c granulated sugar 2 teaspoons vanilla extract 21 ozs blueberry pie filling ----Topping---- 8 ozs Cool Whip. Free -- thawed Preheat oven to 350. Prepare a pie pan with cooking spray; set aside. To prepare crust, combine graham cracker crumbs, margarine, and powdered sugar. Press into prepared pan. Meanwhile, to prepare filling, combine cream cheese, egg white, granulated sugar, and vanilla extract. Spread over crust. Bake for 15 minutes; cool. Then, spread blueberry pie filling over top. Spread whipped topping over blueberry filling. Chill until ready to serve. - - - - - - - - - - - - - - - - - - - NOTES : To soften cream cheese, place one unwrapped bar in a microwaveable bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar. * Exported from MasterCook * Blueberry Snow Recipe By :Robin Goldberg Isaacs Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Envelope Gelatin 1/4 Cup Cold water 1/2 Cup Boiling water 2 Cups Blueberries -- Rinsed 1 Teaspoon Lemon juice 2 Tablespoons Sugar 2 Egg Whites -- Beaten Stiff 6 Fresh Strawberries -- Optional Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to soften. Add boiling water and stir to completely dissolve. (If gelatin does not dissolve completely, heat slightly.) Set aside. Combine blueberries, lemon juice and sugar replacement in mixing bowl or food processor and whip into a puree. Stir completely into gelatin mixture. When blueberry mixture is cool, thick and syrupy, beat until frothy. Fold stiffly beaten egg whites into blueberry mixture. Spoon into 6 serving dishes; refrigerate until set. Before serving, top with fresh strawberries. Source: Unknown - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Yogurt Muffins Recipe By :Cooking Light Sept/Oct 1992 (Katherine L. Rodman) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour, all-purpose 1/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup orange juice -- unsweetened 2 tablespoons vegetable oil -- * see note 1 tsp vanilla extract 8 ounces nonfat plain yogurt -- original was 8 oz lowfat vanilla yogurt 1 whole egg -- or 1/4 C eggbeaters 1 cup blueberries 1 tablespoon sugar Pam 1. Combine first 5 ingredients in a large bowl; make a well in center of mixture. 2. Combine orange juice and next 4 ingredients; stir well. 3. Add to dry ingredients, stirring until just moistened. 4. Gently fold in blueberries. 5. Divide batter evenly among 12 muffin cups coated with cooking spray. Sprinkle 1 tbsp sugar evenly over muffins. 6. Bake at 400 degrees for 18 minutes or until golden. 7. Remove from pan immediately; let cool on a wire rack. * I have tried making these by substituting the oil with more juice, with prune paste, with just about everything I could think of and I don't think they turn out as well as they do with the oil. This is just my opinion, if you have good luck using a substitution please let me know. - - - - - - - - - - - - - - - - - - - NOTES : These turn out light and fluffy and quite yummy. * Exported from MasterCook * Broccoli Tabbouleh* Recipe By :Cooking Light, Jean KressySept 1996 (Robin Goldberg Isaacs) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Mediterranean Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Boiling Water 3/4 Cup Bulgur -- Uncooked -- Or Cracked Wheat 2 cups Broccoli -- Coarsely Chopped 1 Cup Carrot -- Shredded 1 Cup Cherry Tomatoes -- Quartered 1/2 Cup Fresh Parsley -- Finely Chopped 3 Tablespoons Green Onions -- Thinly Sliced 1/4 Cup Lemon Juice 1 1/2 Tablespoons Olive Oil 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1 Small Garlic Clove -- Crushed Combine boiling water and bulgur in a medium bowl; stir well. Let stand 20 minutes or until water is absorbed. Steam broccoli, covered, 3 minutes. Rinse under cold water; drain well. Add broccoli and next 4 ingredients (broccoli through green onions) to bulgur; toss gently. Combine lemon juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over bulgur mixture; toss gently to coat. Cover and chill. Yield: 5 servings (serving size: 1 cup). Calories 141 (29% from fat) Fat 4.6g (sat 0.8g, mono 3.0g, poly 0.7g) Protein 4.5g Carb 23.6g Fiber 6.5g Chol 0mg Iron 1.6mg Calc 45mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buffalo Chicken Strips Recipe By :adapted/Great Taste Low Fat Chicken/Catherine(Lavon Moffat) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup 1% milk 1/2 teaspoon honey 1/8 teaspoon hot pepper sauce 1 1/2 pounds boneless skinless chicken breast halves -- cut in 1" strips 1 cup corn flake crumbs -- Kellogg's 1/4 teaspoon ground ginger 1/4 teaspoon dried thyme 1/4 teaspoon dried tarragon 1/8 teaspoon cayenne pepper Combine milk, honey & hot pepper sauce. Add chicken strips & marinate at least 10 minutes. Combine cornflakes, ginger, thyme, tarragon & cayenne. Dip the chicken strips into the cornflake mixture. Place the chicken on a jelly roll pan sprayed with Pam. Bake at 400 F for 10 - 15 minutes until crispy. Serve with blue cheese dressing, if desired . Increase cayenne pepper to 1/4 tsp for spicier strips. - - - - - - - - - - - - - - - - - - - NOTES : If you can stand it, here is one more chicken recipe that's one of my family's favorite. If you like heat, then I suggest you up the cayenne higher that 1/8 teaspoon I normally serve these with oven fries & celery/carrot sticks. To be honest, we use ketchup rather than the blue cheese dressing for dipping. The chicken is nice & moist so I hope you enjoy! Lavon * Exported from MasterCook * Bulgur Florentine Recipe By :Steven Raichlen,Prevention,Oct/96(Tina D. Bell) Serving Size : 4 Preparation Time :1:30 Categories : Casseroles Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small Italian eggplant -- halved lengthwise 2 heads garlic -- roasted 1 1/2 tablespoons olive oil 1 medium onion -- chopped 1 tablespoon fresh ginger -- minced 1 green bell pepper -- diced 1 red bell pepper -- diced 3 tablespoons slivered almonds 3 tablespoons currants 1 1/2 cup bulgur -- rinsed and drained 2 1/2 cups vegetable broth 4 cups chopped fresh spinach 1 tablespoon fresh lemon juice 1/4 cup chopped parsley 1 tablespoon mint -- dried ground black pepper Preheat oven to 375F. Bake eggplants, cut side down, on lightly sprayed baking sheet until soft (20 to 30 min.). Cool; scrape out pulp and chop finely. Squeeze garlic pulp out of roasted cloves; set aside. Heat oil in a large non-stick frying pan. Cook onion, ginger, peppers, almonds and currants over medium heat or until browned (5 min.). Stir in bulgur; cook for 1 min. Add broth; bring to a boil. Reduce heat, cover and simmer until bulgur is tender and the broth is absorbed (20 minutes). Remove pan from heat; let stand 3 minutes. Fluff bulgur with a fork. Fold in eggplant, garlic, spinach, lemon juice, parsley, mint and pepper; transfer to a 2-quart baking dish. Bake at 40°F for 10 to 15 minutes. [337 cals/9.2 g fat] NOTES : This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage - Bulgur Stuffed Recipe By :Jewish Food Recipe Archives Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small cabbage 1 Cup parsley -- finely chopped 2 onions -- chopped 4 Stalks celery -- chopped 1/4 teaspoon Italian seasoning 1/2 teaspoon garlic -- minced 30 Oz tomato sauce 4 Cups water 2 Cups bulgur 8 Oz tomato sauce 1/2 Cup water Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over medium heat, stirring occasionally, until bulgur is tender. Remove from heat. To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375 for about 30 min. until cabbage is hot. Sources: Retrieved from: Jewish Food Recipe Archives http://www.eskimo.com/%7Ejefffree/recipes/ Posted by: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL) Serving Size : 8 >From: "Robin Goldberg Isaacs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caesar Mississippi Salad Recipe By :COOKING LIVE SHOW #CL8738 (Tina D. Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head romaine lettuce 2 cloves garlic -- peeled 1/4 teaspoon salt 1/4 tsp freshly ground black pepper 1/4 tsp sugar 1 teaspoon Worcestershire sauce 1 tsp Dijon-style mustard 2 tablespoons fresh lemon juice 2 tablespoons nonfat chicken broth -- low-sodium 1 tablespoon olive oil 1 teaspoon olive oil 2 cups bread cubes -- baked, or croutons 1/4 cup Parmesan Cheese -- grated Wash, dry, and core romaine. Tear or shred crosswise into 1/2-inch wide strips or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour. In a large wooden salad bowl sprinkle garlic cloves with salt. Using back of salad spoon, squash garlic and salt and mix into paste. Add pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth. Slowly whisk in olive oil until well blended and smooth. Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately. Yield: 4 servings - - - - - - - - - - - - - - - - - - - NOTES : (Courtesy of Richard Simmons) * Exported from MasterCook * Caramelized Tomato And Onion Compote Recipe By :Anita M. Cousar(Aaliyah618@aol.com),9/96(Grace Wagner) Serving Size : 4 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs large tomatoes -- cut in wedges -- up to 2 lbs. (about 4 lbs) 2 teaspoons butter -- (2 T) 2 cups onions -- sliced into rings -- Vidalia if possible 1 teaspoon sugar 3/4 teaspoon ground coriander -- or cumin (1/2 t.) 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons brown sugar -- (not in original) 2 tablespoons cornstarch -- (not in original) In a saucepan, heat butter until hot; add onions, 1 tablespoon water and the first sugar (white). Cover and cook over very low heat until tender, stirring occasionally. Stir in coriander, salt, pepper, second sugar (brown) and the tomatoes. Cook uncovered until tomatoes are almost soft, about 5 mins or so. (Original recipe: .....cook until tomatoes are soft, about 10 mins.) (The following paragraph was not in original.) In a small bowl, mix cornstarch with water to make a smooth paste. Stir into tomatoes and continue cooking until tomatoes are tender and mixture has thickened, about another 5 mins. NOTE: Measurements/directions in parens are the original recipe. ORIGINATOR The Sun, 9/18/1996 via Anita M. Cousar SUBMITTOR Grace Wagner (wgmm@main.citynet.net) DATE 9/25/96 - - - - - - - - - - - - - - - - - - - NOTES : Anita posted this delicious tomato recipe to another group and she has given me permission to repost it here, along with the additions I made to it when I made it a second time. This is good with anything. I plan on next serving it over rice or couscous for a non-meat lunch or dinner. Thanks, Anita! The original recipe measurements are in parens. * Exported from MasterCook * Carrot Cake With Cream Cheese Frosting Recipe By :To Your Health (Sandi McGuire) Serving Size : 24 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 1/2 cups applesauce 8 egg whites 1 teaspoon vanilla --- 2 cups flour 1 1/2 teaspoons baking soda 3 teaspoons cinnamon 1 teaspoon salt --- 3 cups carrots -- grated (5 medium) 1/2 cup nuts -- chopped -- optional -- 35 grams of fat) FROSTING: 8 ounces cream cheese -- Neufchatel 1 pound powdered sugar -- or less 1 teaspoon vanilla Preheat oven to 350 degrees F. Prepare a 9x13 cake pan with cooking spray, then flour. Whisk egg whites till frothy, then add sugar and applesauce. Blend well, then mix in vanilla. Combine all dry ingredients and add to wet ingredients mixing well. Fold in grated carrots and nuts. Pour mixture into prepared pan. Bake for approximately 1 hr 10 minutes or until toothpick stuck in center comes out clean. Remove and allow to cool completely before frosting. FROSTING: Cream together cheese and vanilla. Add powdered sugar, mixing well. Spread evenly over top of cooled carrot cake. NOTE: This recipe (without nuts, but including the frosting) contains 1/4 gram of fat per serving. "To Your Health!" cookbook. Please visit our web page at: www.js-net.com/tmg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Champorado (Chocolate Rice) Recipe By :Philppine Cooking in America (Barbara Gaerlan) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice 5 cups water -- (5 to 6) 1/2 cup sugar -- to taste (1/2 to 1) 1/4 teaspoon salt 5 tablespoons cocoa (You could probably substitute chocolate syrup for the cocoa and sugar.) Wash rice if necessary and drain. Boil gently in a covered pot with the water for 15 minutes or until rice is partially cooked. Mix sugar, cocoa and salt and add to rice. Simmer covered for 15 minutes more, stirring occasionally. When done, this will be slightly "soupy" -- sort of like those nice brownie puddings. But it solidifies when refrigerated. Serve with milk, if desired. Serves 6. - - - - - - - - - - - - - - - - - - - NOTES : I've enjoyed the thread on chocolate, as I, too have been having cravings. I try to resist them, but sometimes I can't. Here's an easy recipe that's surprisingly good. I really like it the next day after it's been refrigerated overnight. (Taken from _Philppine Cooking in America_ by Marilyn Ranada Donato.) The recommended variety of rice is the "sweet, sticky" rice, available in Asian grocery stores. Filipinos call it "malagkit." If you don't have that, use any rice you have. Shorter grain approximates the recipe the best. Brown rice would have to cook longer. * Exported from MasterCook * Cheesy Enchiladas Recipe By :Kraft Creative Kitchens (Lavon Moffat) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces nonfat cream cheese -- softened 8 ounces nonfat cheddar cheese -- shredded 1/4 cup green onions -- sliced 6 flour tortillas -- 6 inch 8 ounces salsa This one was a surprise because I'm not usually fond of the fat free cheeses. I didn't tell anyone the cheeses were fat free & the enchiladas were a hit. Enjoy! Lavon Mix cream cheese, cheddar cheese & onions until well blended. Spoon 1/3 cup cheese mixture onto center of each tortilla & roll up. Place, seam side down, in a 12 x 8 baking dish. Pour salsa over tortillas & cover. Bake at 350F for 25-30 minutes or until thoroughly heated. Top with fresh cilantro, if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Garlic And Chive Smashed Potatoes Recipe By :Pillsbury Good-For-You Dinners 9/96 (Lavon Moffat) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds baking potatoes -- unpeeled 2 large garlic cloves 1/2 cup lowfat buttermilk -- (1/2 %) 1/3 cup cheddar cheese -- shredded 1 teaspoon chives, freeze-dried 1/4 teaspoon salt Cut potatoes into 1 inch cubes. Place potatoes & garlic in large saucepan. Add enough water to cover. Bring to a boil. Reduce heat; cover loosely & boil gently 15-20 minutes or until potatoes break apart when pierced with fork. Drain well. Coarsely mash potatoes & garlic with spoon, leaving some potato in chunks. Add remaining ingredients & mix gently. Reheats well in microwave. - - - - - - - - - - - - - - - - - - -