* Exported from MasterCook * Greek Chicken Pitas With Garlic Cucumber Sauce Recipe By :America's Best Recipes (LRW979@aol.com) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mediterranean Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinned and boned chicken breast halves 1 teaspoon Greek seasoning 2 Tablespoons olive oil 2 6 inch pita bread rounds cut in half 1 recipe Garlic-Cucumber Sauce Shredded lettuce 2 tomatoes -- sliced Rub chicken breast halves evenly with Greek seasoning. Cook chicken in oil in a skillet over medium-high heat, turning once, 10-15 minutes or until browned. Drain on paper towels. Slice chicken, and serve in pita pockets with Garlic-Cucumber Sauce, shredded lettuce, and sliced tomato. - - - - - - - - - - - - - - - - - - - NOTES : See Garlic-Cucumber Sauce Recipe in Sauces cookbook * Exported from MasterCook * Green Chili Chicken With Brussel Sprouts Recipe By :Barbara Schmidt (smgin2@sprynet.com) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chilis Crockpot Eat-Lf Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pieces chicken thighs without skin 1/2 teaspoon garlic powder 1/2 teaspoon lemon pepper 16 ounces tomatoes with green chilis 32 ounces brussel sprouts 1 jalapeno -- sliced paper-thin 1 cayenne pepper -- sliced paper-thin This can cook all day or for 7 hours on LOW heat in crockpot. I precook the chicken with the garlic powder and lemon pepper in the microwave for 10 minutes on MEDIUM. Place chicken in crockpot top with tomatoes with green chilis, hot peppers and brussel sprouts. Serve with rice or alone. Per serving-calories 202.2, fat 3.9, 15.6 % fat. - - - - - - - - - - - - - - - - - - - NOTES : For those of you who don't like spicy food, substitute a mild salsa in place of tomatoes with green chilis and omit jalapeno & cayenne pepper. * Exported from MasterCook * Green Tomato Dill Pickle Recipe By :Tea-Time at the Masters(Lou Parris) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pack into each sterilized quart jar: firm green tomatoes cut into fourths 1 clove garlic 1 stalk celery 1 hot green pepper 2 teaspoon dill see or 1 head fresh dill Liquid for 8 quarts: 2 quarts water 1 quart cider vinegar 1 cup coarse kosher salt Cook together 5 minutes. Pour into packed jars and seal. Let pickle stand for 4 weeks. Yields 8 quarts. This is from Tea-Time at the Masters (published by The Junior League of Augusta, Georgia, Inc.), 1977. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Tomato Jello Recipe By :Sharon Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups green tomatoes -- cut into small -- pieces 4 cups sugar 2 packages raspberry jello -- (3 oz) -- or 1 6-oz pkg raspberry Jello Boil tomatoes and sugar together for 15 minutes. Remove from heat. Add Jello and stir well. Put into blender; blend well. Pour into jars and seal. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Chicken Thighs Recipe By :America's Best Recipes (LRW979@aol.com) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large chicken thighs -- skinned 1/2 cup soy sauce 5 green onions -- chopped 1/4 cup lime juice 2 Tablespoons dark brown sugar 1 Tablespoon honey 1 teaspoon crushed red pepper 1 clove garlic -- pressed lime wedges & parsley for garnish Place chicken thighs in an 11x7x1 1/2 inch baking dish. Combine soy sauce and next 6 ingredients; pour over chicken. Cover and refrigerate, turning occasionally, 8 hours. Drain chicken, reserving marinade. Cook chicken without grill lid, over medium coals (300-350) 10 minutes on each side or until done, basting frequently with reserved marinade. Garnish, if desired. - - - - - - - - - - - - - - - - - - - NOTES : posted to eat-l list * Exported from MasterCook * Ground Meat Pizza Recipe By :How To Cook For 1 or 2 (Anita A. Matejka) Serving Size : 2 Preparation Time :0:10 Categories : Eat-Lf Mailing List Meats Pizzas & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 ozs refrigerated biscuits 8 ozs no-salt-added tomato sauce 1/2 teaspoon olive oil 1/2 cup ground chicken breast, skinless 1 teaspoon pizza seasoning 1/4 teaspoon Italian seasoning 1/8 teaspoon garlic powder 1 cup mushrooms -- sliced 2 tablespoons onions -- chopped 1 tablespoons red and green bell peppers -- chopped 1/2 cup fat-free mozzarella cheese -- grated 1/4 cup fat-free cheddar cheese -- grated 2 tablespoons fat-free parmesan cheese Preheat oven to 350. Prepare a toaster oven tray with cooking spray. Press biscuits onto bottom and sides of prepared pan to form a crust. Bake for 7 minutes. Remove from oven. Spoon tomato sauce onto partially baked crust. In a skillet, heat oil over medium heat. Add chicken, Italian seasoning, pizza seasoning, and garlic powder. Cook until chicken is no longer pink. Spread meat mixture onto crust. Sprinkle with mushrooms, onions, bell peppers, and cheese. Bake for 20 minutes or until crust is brown and cheese has melted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gyoza #2 (Pot Stickers) Recipe By :Gyoza (Reggie Dwork) Serving Size : 11 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Lb Ground Turkey -- or chicken 8 1/2 Oz Waterchestnuts, Canned -- drain, chop 1/2 cup Green Onions -- chopped 1/3 cup Fresh Mushrooms -- chopped 2 tablespoons Soy Sauce, Low Sodium 1 teaspoon Garlic -- minced 12 Oz Gyoza Wrappers 1 tablespoons Sesame Oil -- (was 2 T) 3 cup Fatfree Vegetarian Broth -- chicken, or regular Vinegar Sauce: 1/2 cup Cider Vinegar 1/2 cup Fatfree Vegetarian Broth -- chicken, or regular 1 teaspoon Soy Sauce, Low Sodium 1/8 teaspoon Chili Powder 1/8 teaspoon Ground Ginger Mix together first 6 ingredients. Place 1 t on center of each Gyoza wrapper, moisten edge, fold over to make a half circle, and seal edges. Flatten straight edge to stand upright. Repeat with remaining Gyoza. Spray 10" skillet with nonstick cooking spray and stand half the filled Gyoza upright in single later. Cook over low heat until lightly browned on bottom. Add 1 1/2 C broth, cover pan and simmer 15 min, or until tender. Lift out with spatula onto serving plate. Repeat with remaining Gyoza. Serve with Vinegar Sauce. Filling and sauce for 14 oz package of Gyoza wrappers. Vinegar Sauce: Combine the cider vinegar and chicken broth, soy sauce and chili powder and ground ginger; mix well. Makes 1 C. Tastes better the second day after being made. Note: Filled Gyoza can be frozen, if desired. Place in single layer on pan covered with plastic wrap. Freeze, then wrap well. Thaw in refrigerator several hours before cooking. - - - - - - - - - - - - - - - - - - - NOTES : Cal 170.2 Fat 3.8g Carbs 23.3g Fiber 0.7g Pro 9.3g Sod 551mg CFF 20.9% * Exported from MasterCook * Harvard Beets Recipe By :Cooking Light, July/Aug 1993,p 70(Sharon L. Nardo) Serving Size : 5 Preparation Time :0:04 Categories : Appetizers Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds beets -- medium 2/3 cup orange juice 2 tablespoons cider vinegar 1 tablespoon reduced-calorie margarine -- melted 1/4 cup firmly packed brown sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1/8 teaspoon pepper Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a Dutch oven, and add water to cover; bring to a boil. Cover; reduce heat, and simmer 40 minutes or until tender. Drain; peel and cut into 1/4-inch-thick slices. Set aside. Combine juice, vinegar, and margarine in a bowl. Combine sugar and next 3 ingredients in a large saucepan; stir well. Gradually add juice mixture, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Add beets, tossing gently to coat. Cook 4 minutes or until thoroughly heated, stirring occasionally. Yield: 5 servings (serving size: 1 cup). - - - - - - - - - - - - - - - - - - - NOTES : Serve warm. * Exported from MasterCook * Harvest Pumpkin 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 -- quick or old fashioned, uncooked 1 Tbsp packed brown sugar 1/8 tsp pumpkin pie spice Muffins: 1 1/2 cup flour 1 cup oats 3/4 cup packed brown sugar 2 tsp baking powder 1 1/2 tsp pumpkin pie spice 1/2 tsp baking soda 1/2 tsp salt -- optional 1/4 cup chopped pecans -- optional 1 cup canned pumpkin 3/4 cup skim milk 3 Tbsp vegetable oil 2 egg whites -- lightly beaten Heat oven to 400. Line 12 muffin cups with paper liners. For topping, combine all ingredients and set aside. For muffins, combine dry ingredients and mix well. Combine pumpkin, milk, oil and egg whites and mix well. Add to dry ingredients and mix just until dry ingredients are moistened. Fill muffin cups almost full-sprinkle with topping. Bake 22-25 minutes, or until a wooden pick tests clean. Cool muffins 5 minutes in pan on wire rack, then remove from pan. Serve warm, makes 1 dozen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Frozen Treats, Ww Recipe By :Weight Watchers (Kathie Briggs ) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz light yogurt -- any flavor 1 cup buttermilk -- non-fat 1 cup crushed pineapple -- packed in juice -- 9do not drain) 1/2 teaspoon coconut flavoring 1/2 teaspoon vanilla flavoring 1/2 teaspoon banana flavoring -- optional Stir all ingredients together and divide into 8 small paper cups. Insert stick into each and freeze. Makes 4 servings (WW: 1/2 Milk, 1/2 Fruit, 5 optional calories) This is only 13% fat! I think it is great for a low-fat pesto sauce! Hope ya all enjoy! Reid - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hershey's Red Velvet Cocoa Cake Recipe By :Hershey's Cocoa (Sharon L. Nardo) Serving Size : 6 Preparation Time :0:50 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 3 tablespoons Hershey's(r) cocoa 2 ounces red food coloring 2 1/2 cups sifted cake flour 1 cup buttermilk 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon vinegar Cream shortening and sugar. Add eggs and vanilla. Beat well. In a separate dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk, and salt alternately. Mix soda and vinegar in cup and add. Bake in two 9-in cake pans, greased and floured, at 350 for 30 to 35 minutes. If desired, divide batter between three 9-in pans. Let cool before frosting. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hiking Bread Recipe By :Fatfree List (Sharon Badian) Serving Size : 14 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup rye flour 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups nonfat yogurt 2 tablespoons firmly packed brown sugar 1/4 cup light molasses 1 1/2 cups rolled oats -- old fashioned 1 cup raisins This is a very lowfat but very tasty quick bread. It's aptly named since it travels well. Great for a snack on the trail. Lightly spray a 9x5" loaf pan with Pam or use a non-stick loaf pan. Combine flours, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter (more like dough) is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest for 20 minutes. Bake for 45-55 minutes in a 350 degree oven until lightly browned and edges have begun to pull away from the sides of the pan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hoisin Chicken Stir Fry Recipe By :Jo Anne Merrill (Terry Pogue) Serving Size : 4 Preparation Time :0:45 Categories : Chicken Eat-Lf Mailing List Oriental Rave Reviews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken breasts -- (about 4) 1 egg white 4 teaspoons cornstarch 1 teaspoon low-sodium soy sauce 1/4 teaspoon freshly ground black pepper 1/2 green pepper 1/2 red pepper 1 yellow onion 2 tablespoons water 1/2 teaspoon sugar 1/2 teaspoon sesame oil 2 tablespoons peanut oil 1 clove garlic -- minced 1 teaspoon fresh ginger root -- minced 2 tablespoons Hoisin sauce 2 teaspoons chili sauce 3/4 cup chicken broth peanuts optional 1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil. 3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with bowls of steamed rice. NOTES : Delicious, not as hot as traditional Kung Pao chicken. * Exported from MasterCook * Honey Baked Lentils Recipe By :More With Less Cookbook (Dana Muller:dana@mattmccoy.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lentils -- (2 1/3 c.) picked over 1 small bay leaf 5 cups water 2 teaspoons salt --- 1 teaspoon dry mustard 1/4 teaspoon ground ginger 1 tablespoon soy sauce 1/2 cup chopped onions 1 cup water 1/3 cup honey Cover tightly and bake 1 hour. Combine lentils, bay leaf, water, and salt in a Dutch oven or saucepan. Bring to a boil Cover tightly and reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf. Preheat oven to 350. Combine separately and add to lentils the remaining ingredients to lentils. The written recipe includes partly stirring in and partly sprinkling on top 4 slices of bacon cut in 1" pieces. I never have, and never missed it. It also says to take the lid off for the last 10 min to brown bacon. Can't remember if I take the lid off anyway. Probably. Also, the first time I made it I didn't have powdered mustard, so I put in a little glob of a prepared, whole grain horseradish mustard. I liked it that way, so that's what I've done ever since. Don't know how much difference that makes. I hate baked beans, so I bring this to every baked bean type occasion. Everyone winds up eating this instead and raving about it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Bran Muffins #2 Recipe By :Secrets of Fat Free Cooking,Sandra Woodruff(Lavon Moffat) Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup All-Bran(r) Cereal 1 1/4 Cups lowfat buttermilk -- (1/2 %) 2 Tablespoons lowfat buttermilk -- (1/2 %) 1 1/2 Cups whole wheat flour -- pastry 1 Teaspoon baking soda 1/4 Cup honey 2 Tablespoons honey 1 Large egg 1/4 Cup raisins -- or other dried fruit 1/4 Cup dates Regular whole wheat flour can be used instead of the pastry flour but I think the texture suffers. Combine bran & buttermilk in a bowl. Mix well & set aside for 15 minutes. Combine flour & baking soda in a large bowl & stir to mix well. Add the bran mixture, honey & egg . Stir just until the dry ingredients are moistened. Fold in the dried fruit. Coat muffin cups with Pam & fill 3/4 full.Bake at 350F for 16 minutes or until a toothpick inserted in the center comes out clean. Remove from pans & serve warm or at room temp. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Sandwich Spread With Sweet Basil Recipe By :electronic Gourmet Guide http://www.2way.com/food/foodday/ Serving Size : 1 Preparation Time :0:10 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh basil leaves -- whole,loosely packed or 1-1/2 Tbsp. dried basil 1/4 Cup honey 1/4 Cup nonfat mayonnaise 2 tablespoons Dijon mustard 1 Clove garlic -- minced Salt and pepper to taste In food processor or blender, combine basil, honey, mayonnaise, mustard and garlic. Process until smooth. Season with salt and pepper; chill. Spread can be refrigerated for up to 2 days. Makes 3/4 cup of spread for 4 sandwiches. Nutrients Per Serving: 89 calories 0.5 g fat (5% calories from fat) 0 mg cholesterol 0.75 g protein 21 g carbohydrates 0.14 g dietary fiber 369 mg sodium Source: electronic Gourmet Guide http://www.2way.com/food/foodday/ Food Day: September 18, 1996 >From: Robin Goldberg Isaacs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey-pumpkin Butter Recipe By :Kitchen Garden,Vol II, Renee Shepherd & Fran Raboff Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups pumpkin -- cooked and pureed 1/2 Cup honey 1 Teaspoon grated lemon rind 1 Tablespoon lemon juice 1 Teaspoon cinnamon 1/4 Teaspoon nutmeg 1/4 Teaspoon ginger 1/8 Teaspoon cloves 1/4 Teaspoon salt Mix all ingredients thoroughly. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick (like stiff apple butter). When it is thick enough for you, ladle into jars and refrigerate. Makes about 1 1/2 cups. selenev@cats.ucsc.edu (Selene Vega) isaacs@rmi.net (Robin Goldberg Isaacs) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honeyed Beets Recipe By :Quick & Delicious Vegetable Delights, Johna Blinn Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon margarine -- melted 1 teaspoon cornstarch 3 tablespoon honey 2 tablespoon water 1 teaspoon lemon juice 1 dash salt 1 can beets -- tiny, whole -- (16 oz.) drained Melt butter in a saucepan, blend in cornstarch. Stir in honey, water, lemon juice and salt; cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add beets, turning to coat; cover and cook just until heated through. >From: hnewling@mindspring.com (Helen Newling) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Just For The Halibut Recipe By :Barbara Kafka (Terry Pogue) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1/2 pound halibut fillet -- about 1/2 inch thick 4 medium shrimp -- in shell, butterflied 4 sprigs fresh chervil -- tarragon or parsley 2 slices lemon -- with peel -- thinly sliced 1 tablespoon white wine kosher salt pepper 1. Brush a large dinner plate with oil. Place fish in center and arrange 2 shrimp on either side. Sprinkle with herbs. Place lemon slices on top. Add wine, salt, and pepper. Cover tightly with plastic wrap. Cook at 100% for 3 minutes. 2. Remove from oven. Pierce plastic with the tip of a sharp knife. Let stand, covered, for 3 minutes. Uncover and serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kasha With Mushrooms Recipe By :Steven Raichlen,Prevention,Oct/96(Tina D. Bell) Serving Size : 4 Preparation Time :1:00 Categories : Casseroles Eat-Lf Mailing List Grains & Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dried porcini mushrooms 1/2 cup chicken broth -- hot 2 tbsp extra-virgin olive oil 1 onion -- finely chopped 2 cloves minced garlic 1/2 red bell pepper -- Chopped 12 ounces mushrooms -- white, thinly sliced 1 1/2 cup kasha 1 egg white 3 cups vegetable broth 2 carrots -- diced ground black pepper 1 pinch Cayenne pepper 2 tablespoons chopped parsley 1 tablespoon low-sodium soy sauce Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a large, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat until golden, about 5 min. Add white mushrooms; increase heat to high. Cook until mushrooms are browned and most of liquid has evaporated, 5 min. Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat for 2 min., or until grains are separate and dry. Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; bring to a boil. Reduce heat, cover; simmer until tender and liquid is absorbed (18 min.), stirring occasionally to avoid sticking. Remove from heat; stir in parsley and soy sauce. Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Makes 11 cups. [360 cals/9.5 g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kohlrabi (In Cream Sauce) Recipe By :Kathie Woods Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- kohlrabi lowfat cream sauce I usually boiled the kohlrabi like potatoes and then chilled them in the fridge. When I was ready, I sliced the kohlrabi into a cream or white sauce. (like cream gravy) I seasoned the sauce however I liked. The boys and I loved them this way. There are low fat recipes out there for cream or white sauces. One of these should work just fine. I hope that this has given you another idea. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kohlrabi Slaw Recipe By :Martha Stewart Living, May 1996(Sharon Nardo) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Salads Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole kohlrabi slices -- purple or green 1/2 small jicama -- peel, cut in sticks 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1 pinch freshly ground black pepper 1/3 cup plain low-fat yogurt 3 sprigs fresh dill -- leaves chopped Trim the stems, leaves and knobs from the kohlrabi, but do not peel them unless bruised. Cut kohlrabi in half. Using a mandoline or sharp knife, slice into very thin half moons. Place kohlrabi and jicama in a medium bowl. Add remaining ingredients and toss to combine. Refrigerate slaw for about 30 minutes before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kuskus Recipe By :Andreas Woehr(Sharon L. Nardo ) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams mutton meat -- lean 100 grams butter 1 onion 1 clove garlic salt pepper 1 bay leaf 4 tablespoons green peas 1 kohlrabi -- (turnip cabbage) 2 tomatoes 2 red paprika 3 carrots 1 tablespoon tomato pulp 1 teaspoon Tabasco sauce 250 grams semolina Cut the meat in cubes, roast with half of the butter, chopped onion, fine chopped garlic. Season with salt and pepper. Fill up with water, add the bay leaf and cook for 45 minutes. Add sliced kohlrabi, peas, sliced paprika, sliced tomatoes and sliced carrots. Season this ragout with the tomato pulp and Tabasco sauce. Moisture semolina with 125 ml hot salt water and shape crumbs. Put these crumbs in a sieve and hang it in the pot with the ragout, but it must not touch the liquid. Put a lid on top and cook for 60-70 minutes. Serve ragout and semolina separately from Christiane's Collection of Cooking Recipes of Chemists and Physicists recipe by Andreas Woehr http://quasar.physik.unibas.ch/~tommy/nanni/recipes.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lean Chocolate Biscotti Recipe By :Sunset Magazine, Dec 1995, pg 117 (Reggie Dwork) Serving Size : 20 Preparation Time :0:00 Categories : Chocolate/Cocoa Cookies & Bars Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Butter Or Margarine -- at room temp 1/2 C Sugar 4 Lg Egg Whites 2 C All-Purpose Flour 1/3 C Unsweetened Cocoa Powder 2 Tsp Baking Powder 1/3 C Powdered Sugar 2 Tsp Milk -- approx With a mixer on high speed, beat butter and granulates sugar until fluffy. Add egg whites and beat until well-blended. Stir in flour, cocoa, and baking powder; mix until well blended. On a buttered 12 x 15" baking sheet, shape dough down the length of the pan into a flat log 2 1/2" wide and 5/8" thick. Bake in a 350 deg F oven until crusty and firm to touch, about 20 min. Let cool about 5 min. On pan, cut log diagonally into 1/2" thick slices. Lay slices cut side down (they can touch). Return to oven and bake until cookies feel firm and dry, 15 - 20 min. Transfer to racks; let cool. Smoothly mix powdered sugar and enough milk to make pourable icing. Using a spoon, drizzle icing decoratively over biscotti. Let stand until icing is dry, about 15 min. Serve, or store airtight up to 1 week. Makes about 20 - - - - - - - - - - - - - - - - - - - NOTES : Cal 99.9 Fat 2.6g Carb 17.5g Fib 0.5g Pro 2.3g Sod 71mg CFF 22.9% * Exported from MasterCook * Lemon And Garlic Roasted Beets Recipe By :Food & Wine Magazine (Ann Cornellier) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beets -- peeled,sliced 1/4" 4 cloves garlic cloves -- sliced thin 2 tablespoons lemon juice -- fresh 1/4 teaspoon lemon zest -- fresh 1/2 teaspoon extra virgin olive oil 1/4 teaspoon sugar 1 pinch salt 1 pinch white pepper -- freshly ground preheat oven to 375? in a 8 inch square non reactive baking dish toss all ingredients together. sppray a piece of parchment paper w/ cooking spray and set oiled side down on the beet cover tightly w/ foil and roastfor c. 40 min. shaking the pan occasionally. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Bars Recipe By :Better Homes & Gardens Old Fashioned Baking (Reggie Dwork) Serving Size : 16 Preparation Time :0:10 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 C Flour -- Unbleached 1/3 C Margarine -- Softened 1/4 C granulated sugar ----Topping---- 3/4 C granulated sugar 2 Egg White -- Whipped 3 Tbsp lemon juice 2 Tbsp Flour -- Unbleached 2 Tsp lemon peel 1/4 Tsp baking powder 1/4 C Powdered Sugar -- Sifted Preheat oven to 350 deg F. Prepare a 8" baking pan with cooking spray and flour; set aside. In a mixing bowl, combine 1 cup flour, margarine, and 1/4 cup granulated sugar until mixture resembles coarse crumbs. Press into prepared pan. Bake for 15 minutes. Meanwhile, to prepare topping, combine remaining granulated sugar, egg whites, lemon juice, remaining flour, lemon peel, and baking powder in a mixing bowl. Pour mixture over baked crust. Bake again for 20 minutes or until lightly browned. Sift powdered sugar over top. - - - - - - - - - - - - - - - - - - - NOTES : Cal 124.3 Fat 3.9g Carb 21.5g Fib 0g Pro 1.4g Sod 57mg CFF 27.6% * Exported from MasterCook * Lemon Chicken Soup With Spinach And Pasta Recipe By :Bon Appetit (Kathie Briggs ) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 onion -- chopped 4 cloves garlic -- minced 4 celery stalk -- chopped fine 2 carrot -- minced 1 red bell pepper -- chopped 8 cups fat-free chicken broth 2 cups shell pasta -- (small) 2 cups cooked chicken -- cubed 2 tablespoons fresh lemon juice 2 teaspoons lemon peel -- grated 6 cups fresh spinach -- stems removed salt and pepper -- to taste 1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1 minute. Add celery. carrots, pepper and saute until tender, about 8 minutes. Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes. 2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook pasta in water rather than broth so the pasta won't soak up all my homemade broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and go to step 3. You will probably need to add more broth or water to soup.) 3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach just wilts. Season with salt and pepper. Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber. Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount will objviously affect calories and fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Garlic Chicken (Crockpot) Recipe By :(Sharon) Serving Size : 12 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken, skinless light meat 1/2 cup lemon juice 1/2 cup garlic -- crushed 1 teaspoon seasoned salt 1 teaspoon poultry seasoning 2 dashes tabasco sauce 1 cup white wine Combine chicken and other ingredients in crockpot. Cover and cook on LOW 7-9 hours. Debone chicken and serve over rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-poppy Seed Muffins Recipe By :Cooking Light Mar/Apr,1993 (Katherine Rodman) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/3 cup sugar 2 tablespoons sugar 1 tablespoon poppy seeds 2 teaspoons poppy seeds 2 teaspoons baking powder 1/4 teaspoon salt 1 cup skim milk 3 tablespoons vegetable oil 1 tablespoon grated lemon rind 1 tablespoon fresh lemon juice 1 egg -- lightly beaten Vegetable cooking spray Combine first 5 ingredients in a large bowl; make a well in the center of mixture. Combine milk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 deg for 25 minutes or until golden. Remove from pans immediately; let cool on a wire rack. Yield: 1 dozen serving size: 1 muffin. Nutritional Info: CALORIES 143 (30% from fat); PROTEIN 3.2g; FAT 4.8g (SAT 0.9g, MONO 1.3g, POLY 2.1g); CARB 22g; FIBER 0.5g; CHOL 18mg; IRON 1mg; SODIUM 116mg; CALCIUM 80mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Marinara Over Pasta Recipe By :Frontier Cooperative Herbs (Robin Goldberg Isaacs) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 2 garlic cloves -- crushed 2 carrots -- coarsely grated 2 celery stalks -- chopped 3 Tablespoons Olive 2/3 Cup lentils -- red 1 Can chopped tomatoes -- (14 oz.) 2 Tablespoons tomato paste 2 Cups Vegetable Broth 1 Tablespoon fresh marjoram -- chopped -- or 1 teaspoonp dried marjoram Salt and Frontier ground black pepper In a large saucepan, gently fry the onion, garlic, carrots and celery in the oil for about 5 minutes, until they are soft. Add the lentils, tomatoes, tomato paste, broth, marjoram and seasoning. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Serve over pasta, and use the marinara sauce as required. Makes 6 servings. Source: Herbfest 96 Recipes Frontier Cooperative Herbs http://www.frontierherb.com/homepage.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Stew #2 Recipe By :Elizabeth Powell (Terry Pogue) Serving Size : 8 Preparation Time :2:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound dried lentils -- washed, picked over 2 Quarts water 2 Whole celery stalks -- chopped 1 Medium onion -- chopped 2 Whole carrots -- chopped 1 Clove garlic -- minced 1 bay leaf 1/4 Teaspoon thyme 1/2 Cup red wine 1 Can plum tomatoes In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and tomatoes and simmer 20-30 minutes more. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with a dollop of sour cream. NOTES : * Better if made with vegetable stock. For non-vegetarians, beef, corned beef, or ham stock may be used. * Exported from MasterCook * Linguine And Pesto Sauce Recipe By :Waremart Supermarket Handout(smithg@arlut.utexas.edu) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Spinach -- Fresh, Packed 1/4 Cup Fresh Parsley Sprigs 1/4 Cup Grated Parmesan Cheese 2 Cloves Garlic 2 Tablespoons Walnuts 1/2 teaspoon Salt 1/8 teaspoon Pepper 2 Cups Linguine -- Uncooked Combine all ingredients except linguine in blender. Blend until mixture is smooth. Meanwhile, cook linguine in boiling water from 8-10 minutes. Drain. Immediately toss hot linguine with sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine Stir-fry With Green Beans And Garlic Recipe By :Woman's Day Low Fat Meals (LRW979@aol.com) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound linguine -- spaghetti, or thin spaghetti 2 teaspoons vegetable oil -- divided 1 pound skinless boneless chicken breast -- slivered 1 pound green beans -- trimmed and halved 2 red bell peppers -- seeded & diced 4 cloves garlic -- minced 1/4 cup teriyaki sauce 1 cup low-sodium chicken broth Prepare Pasta according to package directions; drain. In large nonstick wok or skillet over high heat, heat 1 teaspoon vegetable oil. Add chicken and stir-fry about 4 minutes until firm and opaque. Remove chicken and set aside. Add the remaining teaspoon oil to the pan. Add green beans; reduce heat to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir well and cook an additional 5 minutes. Add garlic and stir-fry 30 seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer; toss with chicken and pasta. Serve immediately. - - - - - - - - - - - - - - - - - - - NOTES : This is one of my very favorite favorities.... *posted to eat-l and eat-lf lists 10-4-96 * Exported from MasterCook * Make-ahead Breakfast Casserole Recipe By :Cooking Light (Katherine L. Rodman ) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 3/4 pound ground pork -- lean 3/4 teaspoon Italian seasoning 1/4 teaspoon fennel seeds -- crushed 2 cloves garlic -- minced 1 cup skim milk 16 ounces egg beaters(r) 99% egg substitute -- thawed 1/4 cup Cheddar cheese -- (1 ounce) shredded 3 green onions -- chopped 3/4 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon ground red pepper 6 slices bread -- white (1 ounce each) -- cut into 1/2-inch cubes Cherry tomatoes -- optional Green onion tops -- optional If you have trouble distinguishing your original make-ahead strata from this light version, you're not alone -- so did our taste-testing staff. Coat a skillet with cooking spray; place over medium heat until hot. Add next 4 ingredients; cook until meat is browned, stirring to crumble meat. Drain in a colander; pat dry with paper towels, and set aside. Combine milk and next 6 ingredients in a large bowl; stir well. Add pork mixture and bread, stirring just until well blended. Pour into an 11- x 7- x 2-inch baking dish coated with cooking spray. Cover and chill 8 to 12 hours. Bake, uncovered, at 350 degrees for 50 minutes or until set and lightly browned. Garnish with tomatoes and onion tops, if desired. Yield: 6 servings serving size: 1 [3 3/4- x 3 1/2-inch] piece). Nutritional Info: CALORIES 258 (31% from fat); PROTEIN 24.2g; FAT 8.8g (SAT 3.3g, MONO 3.5g, POLY 1.1g); CARB 18.8g; FIBER 0.8g; CHOL 45mg; IRON 2.9mg; SODIUM 436mg; CALCIUM 148mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Making Fruit Butters Recipe By :MSU Extension Home Page (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Butters can be made from most fruits or fruit mixes. Apple is the most common butter, but apricot, crabapple, grape, peach, pear and plum also make good butters. The fruit is prepared similarly to preserve fruit, but the soft fruits should be mashed and the hard ones diced or chopped. Add water to cook the fruit soft enough to be pressed through a food mill or sieve to make smooth butter- texture. Use 3/4 cup of sugar to 1 cup of fruit pulp for butters. Do not make a single batch larger than four cups of pulp plus added sugar. Stir constantly when heating; the mixture will stick easily. A heavy pan will work better for this than a light, thin one. Dissolve the sugar on low heat then bring the mixture to a rapid boil and cook until thick. Skim off any foam from the top of the pot and then pour the mixture into jars. Process butter in a boiling water bath canner. MSU Extension Home Page http://www.msue.msu.edu/msue/imp/mod01/01600550.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple-glazed Roast Turkey Breast In A Cornbread Nest Recipe By :COOKING LIVE SHOW #CL8738 (Tina D. Bell) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole turkey breast -- on the bone -- (6 to 6 1/2 pounds) 1 1/2 teaspoons dried sage 1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried thyme 1 1/2 tsp freshly ground black pepper 2 tablespoons olive oil 1 1/4 cups diced celery -- with leaves 1 cup chopped onion 1/2 cup fresh parsley -- chopped 2 tablespoons water -- or as needed 2 medium Granny Smith apples -- cored and diced -- (about 2 1/2 c) 16 oz cornbread stuffing mix -- 2 bags 14 1/2 ounces nonfat chicken broth -- (1 can),low-sodium Glaze: 1/3 cup maple syrup 3 tablespoons Dijon-style mustard -- coarse grained Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels. In cup mix sage, thyme, and pepper. Rub 2 teaspoons over breast. Preheat oven to 375 degrees F. In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture. Cook, stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add a tablespoon or so of water. Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more. Spoon into large bowl. Add stuffing mix. In measuring cup add enough water to broth to equal 2 1/4 cups. Add to stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place roasting rack in pan over stuffing. Place turkey breast on rack or directly on stuffing. Cover pan completely with foil. Roast 1 1/2 hours. In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast. Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until instant-read meat thermometer inserted in thickest part of breast registers 165 degrees. Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes. Carve into thin slices. Yield: 12 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Swordfish Recipe By :harper@tribeca.ios.com (Robin Carroll-Mann) Serving Size : 4 Preparation Time :1:10 Categories : Diabetic Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound swordfish steaks 1 teaspoon olive oil 1/4 cup white wine 1 teaspoon basil -- dried 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lemon juice 2 cloves garlic -- Minced, Peeled 4 slices red onion We had this for dinner tonight. I'm not much of a fish fan, but I enjoyed this recipe. Place the swordfish in a non-metallic shallow bowl, baking dish, or a ziplock bag. Combine next 6 ingredients. Mix the marinade well and pour it over the swordfish. Marinate, refrigerated for 1 hour, turning fish several times. Remove swordfish from marinade and place in a microwave-safe baking dish. Place a slice of red onion on each steak. Cover securely with plastic wrap. Microwave on high for 5 to 6 minutes. Rotate the baking dish halfway through the cooking process. Let stand, covered, for 1 minute. - - - - - - - - - - - - - - - - - - - NOTES : 1 tablespoon fresh basil may be substituted for the dried herb. Per serving: 224 calories, 6 g. fat, 25.2% CFF Diabetic exchanges: 3 lean meat * Exported from MasterCook * Mocha Fudge Pie Recipe By :Cooking Light WWW Katherine L. Rodman Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup hot water 4 teaspoons instant coffee granules -- divided 1/2 box light fudge brownie mix -- (19.85-ounce) (about 2 cups) 2 teaspoons vanilla extract -- divided 2 egg whites Vegetable cooking spray 3/4 cup 1% low-fat milk 3 tablespoons Kahlua -- divided -- or other coffee-flavored liqueur 1 package chocolate-flavored instant pudding mix -- (3.9-ounce) 3 cups frozen reduced-calorie whipped topping -- thawed and divided Chocolate curls -- optional Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely. Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately, or store loosely covered in refrigerator. Yield: 8 servings (serving size: 1 wedge). Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water. Note: Store remaining brownie mix in a zip-top heavy-duty plastic bag in refrigerator; reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with vegetable cooking spray. Bake at 350 degrees for 23 to 25 minutes. Nutritional Info: CALORIES 292 (22% from fat); PROTEIN 4.4g; FAT 7g (sat 5.3g, mono 0.1g, poly 1.1g); CARB 51.5g; FIBER 0g; CHOL 1mg; IRON 0.8mg; SODIUM 345mg; CALC 47mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Bbq Pork Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces gluten -- cooked according to directions below 1 Tablespoon toasted sesame oil 2 Tablespoons lite tamari -- or soy sauce 2 Tablespoons water 1 Tablespoon minced ginger 1 Tablespoon minced garlic 1 Tablespoon sweetener 2 Teaspoons five-spice powder Vegetable cooking spray Form gluten into a cylinder and lightly simmer in water for at least 30 minutes until quite firm. Let cool and cut in small pieces in the Chinese "roll-cut" style. (Cut off one corner, turn the cylinder, cut again and continue. ) Combine the remaining ingredients to make a marinade. Marinate the gluten pieces for 15 to 30 minutes. Preheat the oven to 300 degrees. Spray a baking sheet with cooking spray. Drain gluten from marinade. Put on baking sheet and bake for 20 to 30 minutes. If gluten seems to be getting too dry, baste with the marinade. (Serves 4 as an appetizer or used in a stir-fry) Here's a terrific tasting meat alternative. Eat as is, use in a stir-fry, or as a filling for mock-pork buns. Total Calories per Serving: 80 Fat: 3 grams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom And Butternut Squash Lasagne Recipe By :Eating Well Sept/Oct 96(Kathie Briggs Serving Size : 8 Preparation Time :2:00 Categories : Eat-Lf Mailing List Italian Main Dishes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces lasagna noodles -- (dry or 1 lb. fresh) 10 sun-dried tomatoes -- (not oil packed) 3/4 cup dried porcini mushrooms -- (3/4 oz.) 1 1/3 cups skim milk 3 tablespoons all-purpose flour 1 teaspoon all-purpose flour 2 ounces reduced-fat cream cheese -- (3 tablespoons) 1 cup spaghetti sauce 2 teaspoons balsamic vinegar salt and pepper -- to taste 2 teaspoons olive oil 1 onion -- chopped 1 small carrot -- chopped 2 cloves garlic -- minced 12 ounces fresh mushrooms -- (reg or wild) 1 1/2 teaspoons fresh rosemary -- (or 1/2 tsp dried) 1/2 cup grated fresh Parmesan cheese 1 1/2 pounds butternut squash -- peeled/thinly sliced 1. In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside. 2. In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the tomatoes & mushrooms and chop. Strain the soaking liquid through a fine sieve and set aside. 3. In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Searson with salt and pepper. Set aside. 4. In a large non-stick skillet, heat oil over medium-high heat. Add onions, carrots and garlic and saute until soft, about 2 minutes. Add fresh mushrooms, rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of flour. Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat, season with salt and pepper. 5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil. 6. Smear the botom of the prepared dish with 1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture & sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top with remaining noodles and sauce, then remaining parmesan. 7. Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing. Let stand for 10 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : Here a great vegetarian lasagne. I made it last weekend and it is a lot of work, but since it is delicious and reheats well, it was worth it for me. * Exported from MasterCook * Mushroom-swiss Stuffed Potatoes Recipe By :Adapted from: Steven Petusevsky Cooking Light 9/96 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Baking Potatoes -- 8 Ounces Each 1/4 Cup Chicken Broth 2 Cups Mushrooms -- Quartered 2 Cups Portobello Mushrooms -- Diced 1 Cup Shiitake Mushrooms -- Sliced 1/4 Cup Onion -- Finely Chopped 3 Cloves Garlic -- Minced 2 Tablespoons All-Purpose Flour 1/2 Teaspoon Salt 1/8 Teaspoon White Pepper 1 Cup Skim Milk 1 Tablespoon Dry Sherry 1 cup lowfat swiss cheese Preheat oven to 375 degrees. Bake potatoes which have been wrapped in foil for approximately 1 hour or are tender when squeezed. Heat chicken broth in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute 2 minutes. Stir in flour, salt, and white pepper. Gradually add milk and dry sherry, whisking until blended. Cook an additional 2 minutes or until mixture is thick and bubbly. Add cheese; cook 1 minute or until cheese melts, stirring constantly. Carefully unwrap potatoes. Spilt open each potato; fluff pulp with a fork. Spoon 1/3 cup mushroom mixture into center of each potato. Place potatoes on a large baking sheet and broil 4 minutes or until sauce begins to brown. Note: Substitute any combination of exotic and domestic mushrooms to measure 5 cups, if desired. Cal: 203 Total Fat: 1.6gm Sat Fat: 0.8gm Percentage of Cal from fat: 6.8 Chol: 7mg >From: Robin Goldberg Isaacs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nachos With Black Bean Chili Recipe By :Cooking Light WWW Katherine L. Rodman Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/4 cup chopped onion 1 tablespoon chili powder 1 tablespoon ground cumin 1 can black beans -- (15-ounce) drained 1 can stewed tomatoes -- (14-1/2-ounce) no-salt-added, undrained 1 tablespoon all-purpose flour 1/2 cup skim milk 1 cup lowfat cheddar cheese -- shredded (4 ounces) 4 ounces baked tortilla chips -- (about 4 cups) 2 tablespoons jalapeno peppers -- pickled, sliced Chopped fresh cilantro -- optional Heat 2 teaspoons oil in a large skillet over medium heat. Add chopped onion, and saute 2 minutes. Add chili powder and cumin, and cook 1 minute, stirring constantly. Add black beans and tomatoes, and cook 15 minutes or until thickened, stirring occasionally. Set aside, and keep warm. Place flour in a small saucepan. Gradually add milk, stirring with a whisk untilblended. Bring to a boil over medium heat; reduce heat, and simmer 2 minutes or until thickened. Remove from heat; add cheese, stirring until cheese melts. Place chips on a large serving platter. Spoon bean mixture over chips. Pour cheese mixture over bean mixture; top with sliced jalapeno peppers. Sprinkle with chopped cilantro, if desired. Yield: 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New England Clam Chowder #2 Recipe By :Cooking Light(Katherine L. Rodman ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cans steamer clams in shells -- undrained(44-ounce) Vegetable cooking spray 3 Cups chopped onion 2 Cups red potato -- cubed (about 1-1/2 pounds) 1 Cup celery -- diced 2 Slices turkey bacon -- chopped 2 Cups water 1/2 Teaspoon salt 1/2 Teaspoon dried thyme 1/4 Teaspoon coarsely ground pepper 3 fresh parsley sprigs 1 bay leaf 3 Tablespoons all-purpose flour 2 Cups 2% low-fat milk Drain clams, reserving 1 cup clam liquid. Remove clams from shells; discard shells. Slip black skin off foot of each clam, and discard. Set clams aside. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients, and saute 7 minutes. Add reserved clam liquid, water, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Discard parsley and bay leaf. Place flour in a bowl. Gradually add milk, blending with a whisk; add to pan. Cook over medium heat 10 minutes or until thickened, stirring frequently. Stir in clams; cook 2 minutes or until heated. Yield: 9 cups (serving size: 1 cup). Note: Substitute 2 pounds fresh clams in shells and (8-ounce) bottle of clam juice for the 2 cans of steamer clams and 1 cup drained clam liquid, if desired. Nutritional Info: CALORIES 130 (21% from fat); PROTEIN 8.4g; FAT 3.1g (sat 1.1g, mono 1.1g, poly 0.6g); CARB 16.6g; FIBER 1.9g; CHOL 21mg; IRON 4.2mg; SODIUM 398mg; CALC 103mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Potato And Grilled Pepper Pizza Recipe By :Green's Restaurant (Jen Whitmer) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pizza crust 1 red bell pepper 3 Tablespoon virgin olive oil -- (3 to 4) 1 1/2 teaspoon balsamic vinegar 8 oz small new potatoes -- very thinly sliced 1 clove garlic -- chopped 4 teaspoon fresh herbs -- (4 to 6) 4 kalamata olives -- chopped (4 to 6) 1 small red onion -- thinly sliced 2 oz smoked low fat cheese -- grated 2 oz low fat Provolone -- grated Parmesan -- grated Makes 1 pizza. Note on recipe: oil in this recipe can be reduced amd partly substituted with water or non-stick spray... Roast pepper over flame til charred. Put in coverec bowl- steam (5-10 min). Scrape off skin and remove seeds and stems. Cut into narrow strips. Put in small bowl. Add 1 t. olive oil and vinegar. Set aside. Warm 2 T. oil in large skillet. Add potatoes, garlic and 1 t. herbs. Cook 1-2 min., stirring frequently, then add 2-3 T. water. Cover, reduce heat and cook til tender (5-6 min). Remove lid, raise heat to reduce liquid. Combine with peppers and add olives. Preheat oven 450. Brush pizza crust with olive oil and cover with onions. Distribute 2/3 both cheeses (not Parm.), then the potatoes and pepper mixture, the the rest of the cheese. Bake in upper third of oven for 12 min. After done, sprinkle it with remaining herbs and Parmesan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Applesauce Cookies Recipe By :Gretchen Gregory Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c whole wheat flour -- pastry, sifted 1/2 tsp baking soda 1 1/2 cups rolled oats 1/4 cup egg beaters(r) 99% egg substitute -- or other substitute 1/4 teaspoon cinnamon 1/4 tsp nutmeg 1/2 c sucanat -- or maple syrup granules 1/3 c applesauce 1/2 c skim milk 1 tsp vanilla 1 c raisins Preheat oven to 375 degrees. Sift together flour, soda, and spices. Stir in oats. Combine egg substitute, sucanat, applesauce, milk, vanilla and raisins; add to flour mixture. Mix well. Drop batter onto greased cookie sheets and bake 12-15 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cookies #4 Recipe By :Gretchen Gregory Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C egg substitute -- Or 2 Eggs 3/4 Cup butter -- or 1/2 c. applesauce -- plus 2-3 T. extra flour 1 C honey -- or part brown rice Syrup 2 Tbsp molasses 1 Tsp baking powder -- aluminum-free 1 Tsp baking soda 1 Tsp sea salt 2 Tsp cinnamon 1 C whole wheat flour -- pastry 1 C spelt flour 2 C rolled oats -- blended 1 C rolled oats -- whole 1 C raisins 1 C nuts 1 C sunflower seeds Mix together egg substitute, butter or applesauce, honey, and molasses until smooth. Add baking powder, soda, salt, cinnamon, and flours. In blender or food processor, blend 2 c. oats into flour. Mix oat flour into batter. Store in 1 c. whole oats, raisins, nuts, and seeds. Drop by teaspoonfuls onto sheets greased with mixture of lecithin and oil or canola cooking spray. Bake 12-15 minutes at 350 degrees. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Raisin Cookies #3 Recipe By :To Your Health!(Sandi McGuire) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 1 Teaspoon baking soda 1/2 Teaspoon salt 1 Teaspoon ground cinnamon 1/4 Teaspoon ground nutmeg 1/4 Teaspoon ground cloves --- 3/4 Cup applesauce 1 1/2 Cups brown sugar 3 egg whites 1 Teaspoon vanilla --- 1 3/4 Cups quick-cooking oats 2 Cups raisins (Makes about 5 Dozen) Preheat oven to 375 degrees. Lightly spray nonfat cooking spray on cookie sheets. Combine flour, soda, salt, and spices in a small bowl and set aside. In a larger bowl, combine applesauce, brown sugar, egg whites, and vanilla, and blend well. Gradually mix flour mixture with wet ingredients and stir until blended. Mix in oats and raisins and blend well. Drop spoonfuls of dough about 2" apart on baking sheets. Bake 9 minutes. Cool on wire racks. NOTE: This recipe contains only a trace of fat per serving. The following recipe is from "To Your Health!" cookbook. Please visit our web site at: http://www.js-net.com/tmg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Raisin Cookies #4 Recipe By :Baking W/O Fat,George Mateljan (Erica Mito) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups whole wheat flour -- pastry 2 Cups rolled oats 2 Tsp baking soda 1 3/4 Tsp cinnamon 1/4 Tsp ground nutmeg 1/4 Tsp ground allspice 3/4 Cup honey 1/2 Cup apple juice, from frozen concentrate -- thawed 1/4 Cup applesauce 2 Tsp vanilla 3/4 Cup raisins 3 egg whites -- lightly beaten Preheat oven to 350 degrees F. In large bowl, combine flour, oats, baking soda, cinnamon, nutmeg, and allspice; mix well. In medium bowl, combine honey, juice concentrate, applesauce, vanilla, raisins, and egg whites. Gently stir into flour mixture, and mix until JUST blended. DO NOT OVERMIX. Drop by heaping teaspoons onto nonstick cookie sheet. Lightly pat down each mound. Bake at 350 degrees F for 12 minutes. Allow cookies to cool slightly before removing from sheet. Nutrion per Serving (2 cookies): 193 calories, 43 g carbohydrates, 5 g protein, 1 g fat (5% calories from fat), 0 mg cholesterol, 180 mg sodium, 2 g dietary fiber. Makes approx. 30 servings. >From: "Baking Without Fat" by George Mateljan, Health Valley Foods, 1994 (ISBN 0-9633608-1-7) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal-raisin Hermits Recipe By :Cooking Light:1996,March,p97(Sharon L. Nardo) Serving Size : 42 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 1/4 cups brown sugar -- firmly packed 6 tablespoons stick margarine -- melted 2 tablespoons light corn syrup 1 tablespoon vanilla extract 1 tablespoon water 3 egg whites 1 2/3 cups regular oats 1 2/3 cups raisins 1/3 cup pecans -- chopped, toasted Vegetable cooking spray INSTRUCTIONS: Make sure the raisins you use are fresh and soft. Dry raisins will absorb the moisture from the cookie dough, making the cookies dry. Preheat oven to 350 degrees. Combine first 6 ingredients in a bowl; stir well, and set aside. Combine brown sugar and next 5 ingredients (brown sugar through egg whites) in a large bowl; beat at medium speed of a mixer until well-blended. Stir in oats, raisins, and pecans; let stand 5 minutes. Stir in flour mixture. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until almost set. Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks. Yield: 3-1/2 dozen (serving size: 1 cookie). - - - - - - - - - - - - - - - - - - - NOTES : NUTRITIONAL INFORMATION: CALORIES 97 (24% from fat); PROTEIN 1.5g; FAT 2.6g (sat 0.4g, mono 1.2g, poly 0.8g); CARB 17.5g; FIBER 0.8g; CHOL 0mg; IRON 0.6mg; SODIUM 64mg; CALC 17mg * Exported from MasterCook * Onion Rings #2 Recipe By :Prevention Oct/96 (Tina D. Bell) Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- sweet,cut into rings 1 egg white cornflakes -- crumbled chili powder Here's our no-fat alternative for that old familiar ring. Dip 1/4-inch-cut sweet onion rings in beaten egg white and dredge in seasoned bread crumbs or in cornflake crumbs mixed with chili powder to taste. Then bake the coated rings on a lightly sprayed baking sheet at 375°F. for 15 minutes, or until brown and crispy. [mcrecipe archived: 15 Oc 96 PATh] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion-flavored Rice Mix Recipe By :MC-Recipes List (Ellen C.) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Holidays & Gifts Homemade Mixes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Long-Grain Rice 1 tablespoon dried parsley -- flakes 2 packages Onion Soup Mix -- (1 1/4 oz) 1 teaspoon Salt Combine ingredients in a large bowl; stir until well blended. Put about 1 1/3 cups of mix into three 1-pint airtight containers and label as Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings >From: Gerald Edgerton - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Breakfast Scones Recipe By :The Capital (NFRITZ@nssdca.gsfc.nasa.gov) Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cup flour 3 tablespoon sugar 1 tablespoon baking powder 2 1/2 tsp orange peel -- grated 1/3 cup butter -- * 1/2 cup mandarin oranges -- drained and chopped 1/2 cup cranberries -- dried, chopped 1 cup sour cream -- regular, light ornonfat 1 egg 2 tablespoon orange juice -- or mandarin orange liquid 1 tablespoon sugar *I have substituted lowfat cream cheese with success for the butter in scones-keeps the consistency well Heat oven to 400. In large bowl, combine flour, 3 tb sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in mandarin oranges and cranberries. In small bowl combine sour cream, egg and orange juice and beat with a wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. Mixture will be dry. Spread in greased 9-inch round cake pan. Sprinkle with 1 tb sugar. Bake for 28-32 minutes or until wooden pick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes and remove from pan. Cut into wedges. 8 servings. - - - - - - - - - - - - - - - - - - - NOTES : I had made the orange scone recipe I posted last week, and used aprocot instead of oranges (stronger taste-very good), but I apparently miscounted the cups of flour, and probably left out a whole cup! The result took much longer to bake (obviously), but was outstanding!-it was kind of like a custardy egg thing, that I would not hesitate to serve at a brunch. I would keep it refrigerated if you try this. FYI-I made the orange scones a second time, with the correct amount of flour, and used 1 tb butter and the rest lite cream cheese for the 1/3 cp butter, and they came out great-my hubby is already on his second piece this morning! [Nicki] * Exported from MasterCook * Orange Oatmeal Cookies Recipe By :Oprah Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Whole Egg Whites 1 Banana 1/2 Cup Orange Juice, Frozen Concentrate -- thawed 1/2 1 Cup Honey 1 1/2 Cups Oatmeal 1 Cup Flour -- All-Purpose 1 Teaspoon Baking Soda 1/2 Teaspoon Cinnamon 1/4 Cup Walnuts -- chopped 1/2 Cup Golden Raisins 1/2 Teaspoon Orange Zest Preheat oven to 350. Place egg whites, banana, and orange juice in blender, blend 60 seconds or until banana is incorporated. Pour into large mixing bowl, and add honey. Put in oatmeal and flour and mix. Add baking soda and cinnamon. Mix ingredients using a wooden spoon. Aflter the flour is mixed in add walmuts, raisins and orange zest. Teaspoon prepared cookie dough onto a cookie sheet sprayed with Pam. Bake for 10 - 12 minutes until cookies are brown. Calories per Cookie - 55.9 Total Fat per cookie - .4 6%CFF Linda Gordon lgordon@brunswickmicro.nb.ca - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oreo Pizza Recipe By :Recipes From Nabisco's Kitchen (Anita A. Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 ozs reduced fat brownie mix 1 1/2 cup Reduced Fat Oreo. cookie crumbs 1 cup miniature marshmallows 1/4 cup walnuts -- chopped 1/4 cup Reeses's Pieces. peanut butter candy Preheat oven to 350, Prepare a 14" pizza pan with cooking spray; set aside. Prepare brownie mix batter according to package directions; stir in cookie crumbs. Spread batter in prepared pan. Bake for 18 minutes or until done. Sprinkle marshmallows over top of hot brownie. Bake for 3 minutes more or until marshmallows are lightly browned. Sprinkle with nuts and candy, pressing lightly into softened marshmallows. Cool slightly on wire rack. - - - - - - - - - - - - - - - - - - - Serving Ideas : Cut into wedges; serve warm or cooled. * Exported from MasterCook * Pad Thai Recipe By :Eating Well Sept/Oct 96(Kathie Briggs) Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound dried rice noodles 2 teaspoons peanut oil 3 cloves garlic -- minced 1 large egg -- lightly beaten 1/4 pound shrimp -- peeled and deveined 3 cups mung bean sprouts 1/2 cup scallion -- sliced 3 tablespoons rice vinegar 2 1/2 tablespoons fish sauce 2 tablespoons sugar 1 teaspoon Chinese chile paste with garlic 2 tablespoons dry-roasted peanuts -- chopped 1. In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes. 2. In a wok or other large, deep skillet, heat oil over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring until scrambled, about 30 seconds. Add the shrimp and stir-fry until they curl and turn pink. about 2 minutes. 3. Drain noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallions, vinegar, fish sauce, sugar, and chile paste; toss until the shrimp are fully cooked and the noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Makes about 4 cups for 3 servings. Per Eating Well: 415 calories, 28 grams protein, 9 grams fat, 56 grams carbohydrates, 1415 mg. sodium, 1 gram fiber >From: Kathie Briggs - - - - - - - - - - - - - - - - - - - NOTES : Have all the ingredients measured and lined up before you start. Would also be good with chicken or tofu in place of shrimp. We did not think this was very spicy. Since we like spicy food, net time I will increase the amount of chile paste and fish sauce. * Exported from MasterCook * Party Mold (W/ Eggs And Caviar) Recipe By :Christine Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs -- hard boiled -- coarsley chopped 1 medium onion -- finely minced 1 envelope unflavored gelatin water 1/2 cup lowfat mayonnaise -- to 2/3 cup 1/2 cup lowfat sour cream -- to 2/3 cup black caviar parsley sprigs Here is the one dish that was always a HUGE hit at such gatherings. Hard-boil 1 dozen eggs and coarsely chop. Add 1 medium white onion, finely minced. Prepare 1 envelope unflavored gelatin according to package directions (using plain water), let cool slightly and add equal parts reduced-fat mayo and reduced-fat sour cream, approx. 1/2 to 2/3 c. of each (you don't want the mixture to be too thick, it should be the consistency of heavy cream) and mix with eggs. Pour into a mold which has been greased with non-stick cooking spray and chill until set. Unmold onto a lettuce lined platter and spread a small jar of inexpensive black caviar over top, garnish with fresh parsley sprigs. (For this reason, a mold which has a flat top works best - even a 9 inch round cake pan will work although it won't be large enough for the whole mixture). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Parsnips And Carrots Recipe By :COOKING LIVE SHOW #CL8738 (Tina D. Bell) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- peeled and cut into -- 3 x 1/4 x 1/4-inch sticks 1 pound parsnips -- peeled and cut into -- 3 x 1/4 x 1/4-inch sticks 1 teaspoon olive oil Preheat oven to 400 degree F. Spread vegetable sticks in single layer on nonstick baking sheet. Sprinkle vegetables with olive oil. Toss until well coated. Bake, tossing vegetables frequently, 1 to 1 1/2 hours or until crisp and golden. Yield: 6 serving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With 3 Mushroom Tomato Sauce Recipe By :Vegetarian Times, Aug 96 (BunnyMama@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon olive oil 8 oz button mushrooms -- sliced 6 ounces portabello mushroom -- sliced 4 ounces shiitake mushrooms -- sliced -- or oyster mushrooms, sliced 6 cloves garlic -- minced (6 to 8) 1/4 cup water -- or red wine 14 ounces stewed tomatoes -- canned 14 ounces tomato puree -- canned 2 teaspoons dried basil 2 teaspoons dried oregano 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 cup fresh basil -- chopped -- arugula or parsley 12 ounces linguine -- or spaghetti Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are caramelized (about 7 minutes). Stir in garlic and water (or wine); cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. Partially cover the pan to minimize splattering. Remove from heat; stir in fresh herbs. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta. If desired, top with parmesan or Romano cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Butter Recipe By :500 LOW-FAT FRUIT AND VEGETABLE RECIPES,Sarah Schlesinger Serving Size : 9 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pears -- ripe, peeled, -- quartered, cored and cut in 1 inch cubes 2 tablespoons water 2 cups unsweetened applesauce 1/4 cup sugar 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon ground nutmeg Pear butter can be stored in the refrigerator for several weeks. Place pears and water in a large heavy saucepan. cover and simmer over medium-low heat about 20 minutes or until pears are tender. Drain. Puree pears in a food processor or blender. Return pear puree to saucepan with applesauce, sugar, lemon juice, vanilla, and nutmeg. Bring to a simmer over medium heat and reduce heat to low. Simmer, covered but with lid slightly ajar, for 1 hour. Spoon into jars and cover tightly. Let cool and refrigerate. Yields 9 servings >From: "Karen M. Ferner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne Pasta, Mary's Recipe By :Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups penne pasta -- or a little more 1 can tomatoes 1 large sprig mint 1 tablespoon margarine -- or butter Salt and pepper 1 Tbsp sugar 1 small contai Dannon fat free lemon chiffon yogurt Cook and drain the pasta in salted water. Return it to the pan and add the tomatoes, mint, butter and sugar until heated through nicely. Add the yogurt, stir, and heat briefly. Serve. I loved the mint (I had it in the yard), but I realize that many people don't have this, so you could use any herb you want dried or fresh--oregano or basil would be nice. Also you could use fresh tomatoes instead of canned (which I broke up with my fingers). The real secret to this recipe is the yogurt which I will continue to use in many dishes that can use lemon. It is so silky and tasty in this dish that you won't believe it. If you want to make a bigger batch of this you can use more or everything--if you want to eliminate the butter you could use Molly Mcbutter. I think this yogurt would be wonderful on fish too. Remember it must be added at the last minute. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Beets #2 Recipe By :Fanny Farmer (hnewling@mindspring.com (Helen Newling) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked beets -- sliced 1 Cup cider vinegar -- or 1 cup white vinegar 1/2 Cup sugar caraway seed Slice cooked beets & cover with mild cider vinegar or 1 cup white vinegar boiled 5 minutes with 1/2 cup sugar. Add a few caraway seeds for extra zest. Serve lukewarm or cold in small individual sauce dishes. Fanny Farmer also suggests baking beets (brushed with oil) in a 350 oven until tender (1 hour or more), then peeling (unless very young), slicing or chopping, and seasoning with butter, salt & pepper. I would imagine butter bud sprinkles or chicken stock could be used instead of the butter, as in mashed potatoes. She also says that very young beets (no bigger than marbles) can be boiled with their greens, if they are washed very thoroughly & have their root tips cut off. Use only enough salted water to keep them from burning as they are boiled, and cover the pan during cooking. Cut up the greens coarsely before serving, and season with salt & butter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pico De Gallo #3 Recipe By :New Tastes of Texas (Lou Parris) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Medium tomatoes -- peeled 3 green onions -- chopped 3 garlic cloves -- minced 2 Tablespoons fresh cilantro -- chopped 2 Tablespoons lime juice 2 jalapenos -- (2 to 2) -- seeded and chopped Combine all ingredients. Chill for several hours before serving. Will keep for several weeks. "New Tastes of Texas - Tales and Tastes from the Lone Star State for the Way we Cook Today," by Peg Hein. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pie Pastry, Reduced-fat Recipe By :(Jennifer Kersten ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour 1 teaspoon Equal(r) sweetener -- or 3 packets Equal Sweetener 1/4 teaspoon salt 4 tablespoon margarine -- cold, cut in pieces 30 1/2 tablespoon water Combine flour, Equal and salt in bowl; cut in margarine until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, mixing lightly with a fork after each addition until a dough is formed. Refrigerate until ready to use. *NOTE: Double recipe to make a double-crust pie or the above apple pie recipe. - - - - - - - - - - - - - - - - - - -