* Exported from MasterCook * Spinach Fettuccine With Sun Dried Tomato Sauce Recipe By :Cooking Light Cookbook 1993 (Elizabeth Key) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces sun-dried tomatoes, oil-packed -- undrained Olive oil flavored vegetable cooking spray 1/2 cup red onion -- chopped 1 tablespoon minced garlic 1/2 cup dry white wine 1/2 teaspoon crushed red pepper Spinach Pasta -- (Yield 3 1/2 cups) 1 1/2 cups tomato -- peeled, seeded, and finely chopped 1 cup spinach leaves 1/2 cup fresh basil -- coarsely chopped 1 cup Feta cheese -- crumbled Drain sun-dried tomatoes, reserving 1 tablespoon olive oil. Coarsely chop 1/4 cup tomatoes. Reserve remaining olive oil and sun-dried tomatoes for other uses. Coat a large nonstick skillet with cooking spray. Add reserved 1 tablespoon olive oil (I usually add less). Place skillet over medium high heat until hot. Add onion and garlic; saute 4 minutes or until tender. Add wine and red pepper; reduce heat to low and cook uncovered 10 minutes. Stir in chopped sun dried tomatoes, cook 1 minute or until thoroughly heated Cook Pasta and drain. Combine pasta, sun dried tomato mixture, chopped tomato, spinach and basil. toss gently. Add feta cheese; toss just until combined. Serve immediately. Notes: I usually cook the spinach and basil for 3-4 minutes before adding cheese. To lower fat more, leave out the cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad Dressing Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 2 drops sesame oil 2 teaspoon seasoned rice vinegar 1 pinch salt 1 pinch sugar 1 small garlic clove -- split into 2 or 3 -- pieces (serving for one-multiply as needed) Put all ingredients in a microwave-safe bowl. Nuke for 15 seconds on high, remove garlic, and pour over spinach, mushrooms etc. When making larger portions, you can probably cut the olive oil even more, but make sure you add at least a few drops of the sesame, as it really makes the flavor and aroma happen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad With Pears And Cranberries Recipe By :Thanksgiving as you like it (BunnyMama@aol.com) Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon orange peel -- finely shredded 1/2 cup orange juice 1/2 cup seasoned rice vinegar 1/3 cup dried cranberries 2 pears -- firm-ripe -- (3/4 lb. total) 3/4 cup red onion -- rinsed & thinly sliced 1 pound spinach leaves -- (4 qt.) packaged rinsed baby -- or regular spinach leaves -- rinsed and crisped, in bite-size pieces Makes: 6 to 8 servings To make salad dressing, combine orange peel, orange juice, seasoned rice vinegar, and dried cranberries. Core and thinly slice pears; add pears and onion to dressing. Just before serving, pour dressing over spinach; gently mix. Per serving: 76 cal., 4.7% (3.6 cal.) from fat; 2.1 g protein; 0.4 g fat (0 g sat.); 18 g carbo.; 344 mg sodium; 0 mg chol. >From "Thanksgiving as you like it," Sunset Magazine, November 1995 Copyright 1995 Sunset Publishing Corporation - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea Soup, Lenten Recipe By :1957 Betty Crocker Ckbk (Bethann Watson) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups split peas -- dried 2 quarts water 1 1/2 cups carrots -- sliced 1 1/2 cups celery -- diced 1 onion -- diced 1 teaspoon salt 1 teaspoon thyme 1/4 teaspoon cayenne 1 dash tabasco sauce -- or any hot sauce Place all ingredients in the crockpot. Cook on high 4 hours or low 6 hours. Stir well before serving so soup will have a creamy texture. Makes 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Cranberry Pudding With Warm Butter Sauce Recipe By :Sharon Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pudding: 2 tablespoons sugar 1/2 cup molasses 1 teaspoon baking soda 1/2 cup hot water 1 cup cranberries -- cut in half 1 1/2 cups flour Sauce: 1/2 cup butter 1/2 cup cream 1 cup sugar 1 teaspoon vanilla extract Using a wooden spoon, combine the sugar and molasses in a medium bowl. Mix the soda in hot water and pour it into the sugar mixture. Add the salt and cranberries, and stir well. Add the flour and mix. Butter a 1 pound coffee can. Pour the dough in and put the cover on. Place in a deep kettle of hot water. Put the lid on the kettle and steam for 3 hours, keeping the water in the kettle simmering. Watch so this doesn't simmer dry. Add water to the kettle if neccessary, but be careful no water gets into the pudding can. In a heavy saucepan, combine the butter, cream and sugar. Boil on medium heat until clear. Stir in the vanilla and serve hot over hot cranberry pudding. - - - - - - - - - - - - - - - - - - - NOTES : This was SO good. I'd love to have other similar recipes if anyone has them. This one certainly could be adapted to use different kinds of fruit, but I'm wondering if there are similar recipes that don't use molasses as the dominant flavor. * Exported from MasterCook * Sun-dried Tomato Pesto #2 Recipe By :(Lisa C. Ferguson filmgal@magicnet.net) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup sun-dried tomatoes, oil-packed -- drained -- 6 oz can 1/2 Cup Grated Parmesan Cheese 1/2 Cup fresh basil -- chopped 1/4 Cup pine nuts -- toasted 6 Cloves garlic -- minced 3/4 Cup Olive Oil -- *see note * use some from the tomatoes jar Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor. With machine running, gradually add oil until smooth paste forms. Add salt and pepper to taste. Substitutions: I used the dry Sun Dried Tomatoes and then rehydrate them. I also lower the oil and use Fat Free parmesan cheese. Shrimp is great on this, as well! Enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet-and-sour Stuffed Cabbage Recipe By :C'mon America, Let's Eat! (Steve Craig) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 clove garlic -- minced 3 cups cooked rice -- brown preferred 2 teaspoon Spike seasoning 1/8 teaspoon cloves 2 egg whites -- beaten 1 head cabbage -- core removed, steamed until leaves can be pulled off easily 1 16 oz can chopped tomatoes 1/4 cup sugar 1/2 cup raisins -- less if you don't love raisins 6 tablespoons rice vinegar Saute onion and garlic. Mix with rice, 1 teaspoon of Spike, cloves and egg whites. Place 2 tablespoons in the center of a cabbage leaf. Fold the sides up and roll up. Place seam side down in an 11-by-13-inch baking dish. Prepare additional rolls--there will be a total of 10 or 12. Mix tomatoes, raisins, the remaining teaspoon of Spike, sugar, and vinegar in a pot over low heat until sugar dissolves. Pour mixture over cabbage rolls. Bake at 375 degrees for 35 minutes. Serve with nonfat sour cream on the side. Reprinted from: C'mon America, Let's Eat! By Susan Powter (c) 1996 Susan Powter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweetener Substitutes For Diabetics Recipe By :Liz Albrook Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I don't have recipes per se but I will tell you what I do. First, I make muffins and quickbreads substituting fructose for sucrose. I buy fructose in 1 pound bags. Fruit muffins and quick breads make nice desserts. I also make brownies with fructose. Though I haven't made apple crisps with fructose it is certainly possible to do so. I usually find that the best substitution is 1c. fructose for 1 c. sucrose although for some recipes I prefer 3/4c. fructose for 1c. sugar. Note: My husband and I are diabetics and our doctor has told us that fructose is okay to use. We have checked this by monitoring our glucose levels and have found that as long as we don't eat huge quantities the fructose causes no ill effects. I have read that there are some diabetics who do not tolerate fructose well. You might wish to consult your doctor or dietician before using fructose. I make pies by substituting Equal for sucrose. This is bit tricky to do because of the fact that Equal decomposes when it's heated. Apple pies require enough 1.5 times as much Equal (in terms of sweetening power) as sugar. So if your apple pie recipe calls for 1c. of sugar, substitute 1 1/2 c. Equal. I don't buy Equal measure -- I don't like to use it. It is difficult to measure accurately. I use packets. 24 packets = 1 c. sugar. For desserts in which a brown sugar or maple flavor is desirable I add a few drops of Mapleine (artificial maple flavoring). Mix and taste after each drop. There is another sweetener on the market called Sweet One that does not decompose when heated. Like Equal, it is not "volume" true -- a small amount does a lot of sweetening. It is a very low-cal substitute -- I think 1 cal. per 2 teaspoon equivalents. I don't like the taste but you might. If you use Sweet One for sweetening baked goods then substitute 1c. Sweet One for 1c. sugar. A simple, low fat apple tart may be made by starting with your favorite pie recipe. Put a small quantity of water in a pot, just enough to cover the bottom. Add sliced apples and slowly cook until the apples are just tender. Stir in 1Tbsp cornstarch dissolved in a minimum amount of water, the spices and substitute Equal for sugar. This is the filling. You can go all out and add raisins or slivered almonds if you want. For the tart shell get a package of phyllo dough and either a large muffin tin or custard cups or any other single serving sized oven proof container. Turn the tin upside down or place the custard cups upside down on a cookie sheet. Fold one sheet of phyllo dough over the muffin tin or cup. Spray with Pam. Cook at 400 degrees a few minutes to brown. Browned phyllo shells are fragile but may be stored indefinitely in a tightly sealed container. Assemble the tarts just before serving. If you like the beauty of a glaze then melt Smuckers No Sugar apricot preserves (or flavor of your choice) in a microwave. Use 1Tbsp per tart. If you like something creamy on your tart then indulge in a spoon of Equal-sweetened plain or vanilla yogurt. If you want pure decadence then top with a bit of sugar-free frozen yogurt or sugar-free low-fat vanilla ice cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swordfish With Tomato And Basil Recipe By :Barbara Kafka (Terry Pogue) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large ripe tomato -- sliced 4 large basil leaves 3/4 swordfish steak -- 1" thick 1/2 teaspoon olive oil 1/2 teaspoon lemon juice -- fresh kosher salt pepper 1. Arrange tomato slices in a single layer on a large dinner plate. Place 2 basil leaves on top. Center swordfish over tomatoes. Add oil, lemon juice, salt, and pepper. Place remain basil leaves on top of fish. Cover tightly with plastic wrap. Cook at 100% for 4 minutes. 2. Remove from oven. Pierce plastic and let stand, covered, for 2 minutes. Uncover and serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Filling #2 Recipe By :Elisa Abner-Taschwer Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I use the Chi Chi's taco seasoning mix (is isn't red) and mix it with a can of Hominy and a can of Salsa Tomatoes, both drained. I have been known to mix in some macaroni to give it some bulk (like the hominy doesn't do that but you know what I mean.) It is really good and filling and I am pretty sure it is low fat. I do use beef, ground sirloin, but you could substitute either turkey or chicken for the beef. The hominy has no fat and just a few calories and the tomatoes are tomatoes. The seasoning mix has minimal calories and no fat (it really is dehydrated vegetables) and it is just great. If you don't like the red seasoning mixes, try it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tandoori Chicken Recipe By :An Invitation to Indian Cooking,Madhur Jaffrey (adpt) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- peeled and chopped 6 garlic cloves -- peeled and chopped 1 1/2 ounces ginger root -- peeled and chopped 3 tablespoons lemon juice 8 ounces nonfat plain yogurt 1 tablespoon coriander seed -- ground 1 teaspoon cumin powder 1 teaspoon turmeric 1 teaspoon garam masala -- * see note 1/4 teaspoon mace 1/4 teaspoon nutmeg 1/4 teaspoon cloves, ground 1/4 teaspoon cinnamon 2 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper -- (to taste) 1 teaspoon red food coloring -- (optional) 3 pounds chicken thighs without skin First make the marinade. Put the chopped onion, garlic, ginger, and lemon juice in a blender or food processor, and blend until you have a smooth paste. Place the paste in a bowl large enough to hold the chicken. Add the yogurt, spices, and food coloring. Mix well. Remove the skin from the chicken. With a sharp knife, make two deep slashes on each thigh. Put the chicken in the marinade and stir until all pieces are well coated. Cover and refrigerate for 24 hours. (A large sealable food storage bag is very helpful for marinating.) Remove the chicken from the marinade. Broil in the oven until thoroughly cooked -- about 25 minutes -- or cook on a grill. Serve garnished with thinly sliced onion rings and lemon wedges. Per serving: 193.4 calories, 5.7 g. fat, CFF 27.0% *Garam masala is a spice mix used in many Indian recipes. It is available at Indian groceries, but is easy to make at home. The following recipe will make about 3 tablespoons of garam masala, more than is needed for the Tandoori Chicken.. 1 tablespoon cardomon seeds (NOT whole pods) 2-inch stick of cinnamon 1 teaspoon cumin seeds 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/4 of an average-sized nutmeg Place all ingredients in a coffee grinder or spice grinder. Grind until spices are finely ground. This can also be done in a blender, though it takes a little longer to get the right consistency. >From: harper@tribeca.ios.com (Robin Carroll-Mann) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tasty Chicken Nachos Recipe By :Health Zone at AOL (BunnyMama@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large potatoes -- thinly sliced (1 to -- 1 1/2 lbs) 6 ounces cooked chicken -- shredded or diced 1/4 cup picante sauce 3 tablespoons onion -- diced 1/3 cup lowfat cheddar cheese -- grated 1/3 cup lowfat Monterrey Jack cheese -- grated 1/4 cup ripe olives -- sliced 1/4 cup jalapeno peppers -- sliced A low-fat alternative to nachos. Boil potato slices for 3-5 minutes or until slightly tender. Drain and arrange on an oven-safe serving platter, overlapping slices. Combine chicken, picante sauce and onions in a small bowl; spoon this mixture over potatoes. Sprinkle with cheese, olives and jalapenos. Broil 4-6" from heat until cheese is melted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teacher Rice Mix Recipe By :MC-Recipes List (Ellen C.) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Holidays & Gifts Homemade Mixes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white rice 2 tablespoons beef bouillon -- granules 1 teaspoon dried onions -- flakes 1/2 teaspoon rosemary 1/2 teaspoon marjoram 1/2 teaspoon thyme Mix everything together, and store in an airtight jar. This recipie doubled fits nicely into a pint jelly canning jar. To prepare, cook according to the directions on the rice package. >From: Lois Sparks - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Caviar #2 Recipe By :Elisa Abner-Taschwer Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mix together in a BIG bowl: 2 Cans black-eyed peas -- drained 2 Cans hominy, canned -- white, drained 1 Bunch fresh Cilantro -- chopped 1 Cup onion -- I use additional green onions since I like it best 2 Bunches Green Onion -- including tops 1 Cup Green Peppers 1 Large Jar picante sauce -- or Salsa -- hot or medium 1 Cup chopped tomatoes -- (I use one can of Salsa Tomatoes) 1 Tablespoon sugar 1 Tablespoon salt 2 Tablespoons freshly ground black pepper 1 Tablespoon cumin Mix together and allow to marinate for 24 hours. Serve with Chips and vegetables. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Beef And Noodle Stir Fry Recipe By :Lisa Costich (Naughyde@aol.com) Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Meats Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup fish sauce 1/3 cup fresh lime juice 8 cloves garlic -- minced 1 cup fresh basil -- chopped 1 teaspoon galangal ground red pepper -- to taste 1 pound lean ground beef 1 package Japanese noodles 1/2 pound fresh green beans 1 small onion -- quartered and sliced Put a large pot of water on to boil for the noodles. Brown the ground beef in a wok and strain off the fat. Turn off the heat for now. When the water boils, add the noodles. Return the beef in the wok to high heat. Add the garlic and toss continuously until the garlic becomes translucent (about 2 minutes). Add all the remaining ingredients except the basil, and continue tossing as the mixture cooks. When the noodles are done, dump them into a colander to drain. Add the basil to the meat mixture, toss a few times, and then add the noodles. Toss thoroughly and serve. - - - - - - - - - - - - - - - - - - - NOTES : Galangal is like ginger, you can get it cheap (ground, very flavorful) in Asian groceries. Or use ginger. The fresh basil is very important. * Exported from MasterCook * Thickeners, Various Ideas Recipe By :Miscellaneous Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Arborio rice -- see directions ------- Angel Hair pasta -- see directions ----- Cream of Wheat -- see directions ----- Instant mashed potatoes -- see directions ----- Oat Flour -- see directions ----- rice flour -- see directions I found a wonderful, easy way to thicken crockpot stews. When you put the ingredients into the crock pot, add 1/4 cup of arborio rice. Cook on low heat for 8 or more hours. By the time the stew is done, the rice will have disintegrated and thickened the gravy nicely. Nothing to do at the last minute. And best of all--no added fat. I don't know whether other types of rice would work the same way. Arborio is such a nice, creamy rice that it works perfectly. Give it a try. >From: "Deborah Kirwan" ------ I find this very interesting because recently someone told me to use angel hair pasta (broken up into small pieces) to thicken a gravy made basically from chicken broth and herbs. I tried it and it worked great, although there were little bits of pasta in the gravy. This didn't alter the taste, it just added texture. I'm going to try your suggestion with the rice next time I make a gravy. Thanks for the tip. >From: Eva ------ Another thing that works well is Cream of Wheat cereal. If you get the instant kind, you can add it at the last minute, which makes it easier to adjust. >From: "Sharon L. Nardo" ----- instant mashed potatoes - best thickener around - add a little, stir it in, add more if you need it. >From: "RunSharen" ----- I don't know if this has already been answered, but I use oat flour as a thickening agent for soups, stews, and gravies. My wife is allergic to wheat flour and cornstarch, so using either of these as a thickening agent is not possible. Instead, we make our own oat flour by putting regular oatmeal in a food processor and grinding it until a very fine texture. It never gets as fine as wheat flour, but it works very well as a thickening agent. Mixing the oatflour with a bit of liquid and then adding during the last half hour of a stew cooking should thicken it up rather nicely. >From: Jonathan Lord ----- Another possibility is rice flour. It'll give you a nice smooth consistency, and will blend in much quicker if you need a thickener for a short-cooking dish. >From: Robin Carroll-Mann ----- - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toasted Asparagus Party Sandwiches Recipe By :Christine Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- thinly sliced bread reduced fat cream cheese lemon pepper asparagus spears melted margarine Trim the crusts of a loaf of firm, thin sliced white bread (such as Pepperidge Farms), roll flat with a rolling pin and lightly spread with reduced fat - not fat free - cream cheese which has been seasoned with a little lemon pepper. Cook fresh or frozen asparagus spears until tender-crisp and trim off rough ends so that spears are approximately the same length as the bread slices. Roll up asparagus in bread, secure with a toothpick and brush with a bit of melted margarine. Bake at 350 approximately 20 minutes or until lightly browned and hot. Good served hot or at room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tom Yam Kung (Shrimp Soup) Recipe By :Seattle Times (Tina D. Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound prawns -- 25-30 count -- shelled and deveined -- (save shells) 3 cloves garlic -- crushed 6 kaffir leaves -- * see note 6 tablespoons lemon juice 6 tablespoons Thai fish sauce 1 stalk fresh lemon grass -- **see note 1 teaspoon sugar ground Thai red chili pepper -- to taste 1/2 cup straw mushrooms 1/4 cup cilantro -- coarsely chopped 1. Remove shells from prawns and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. this is the broth which can be set aside. 2. Combine garlic, kaffir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (Sauce can be made several days in advance and stored in the refrigerator.) 3. Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly until prawns cook. Garnish with cilantro. - - - - - - - - - - - - - - - - - - - NOTES : *lime leaves; available in Oriental groceries **chop the lower third, discard the rest (This is one of my favorite recipes. It takes almost no time to prepare, and is every bit as delicious as that served in Thai restaurants. It is very impressive when serving a Thai dinner to company; it tastes like it took all day!) * Exported from MasterCook * Tomato Paste, Garlic Recipe By :First for Women, 10/17/96 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Sauces & Gravies Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** To store tomato paste: Most recipes for tomato-based pasta sauce call for a single Tablespoon of tomato paste as a thickener. Here's a great way to keep what's left over. Using a hand-held can opener, open both ends of can, discard one. Using the stem of a spoon as a plunger against the other end, push paste out, in its original shape, onto a piece of plastic wrap. Score the paste into Tablespoon-size pieces (most cans contain 6 - 8 Tablespoon worth sizes). Gently roll the plastic around the paste and freeze. When you need a single Tablespoon, just cut off a frozen slice. No-stick Garlic: To keep garlic from sticking to your knife when you chop it, sprinkle 1/4 tsp salt on the pieces as you go. The salt will absorb moisture from the garlic, making it stick-free. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Top Stove Meat Loaf Recipe By :A Campbell Cookbook, Cooking With Soup (Anita Matejka) Serving Size : 6 Preparation Time :0:10 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds skinless boneless chicken breast -- ground 1/2 cup white bread crumbs 10 3/4 ounces tomato soup, condensed 1/2 cup onions -- chopped 1 egg white -- whipped 1/4 teaspoon black pepper 1/2 teaspoon olive oil 1/4 cup water 1/2 teaspoon prepared mustard 2 slices fat-free american cheese singles In a mixing bowl, combine chicken, bread crumbs, 1/4 cup tomato soup, onions, egg white, and black pepper. Shape firmly into 2 loaves. In a skillet, heat oil over medium heat. Add loaves. Brown on both sides. Cook, covered on low heat for 25 minutes. Stir in remaining tomato soup, water, and mustard. Top loaves with cheese slices. Cook, uncovered for 10 minutes. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with mixed vegetables & whole wheat rolls. NOTES : For oven method: Mix and shape as above. Bake at a 350 oven for 40 minutes. Don't overmix or overhandle ingredients. That's the number one cause of a tight, rubbery loaf. Combine ingredients with hands instead of a spoon so you can feel when the texture is uniform. Dampen hands slightly when shaping loaf, to keep hands from sticking. For slices that don't crumble always let meat loaf stand 10 minutes after baking. Replace 1/2 pound of ground meat with 1 cup cooked long grain rice. * Exported from MasterCook * Triple Pear Puree Recipe By :Terry Pogue tpogue@idsonline.com (Tina D. Bell) Serving Size : 14 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds Anjou pears -- peeled, cored -- each cut in 1/8ths 1/2 cup water 2/3 cup pear vinegar 2/3 cup sugar 2/3 cup poire William -- or pear brandy This was originally a basting sauce for ham, but I think it would go well to make a nice moist chicken breast as well. Simmer pears and water in heavy large saucepan until pears are very soft, stirring occasionally, about 40 minutes. Puree mixture in blender in batches until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer until reduced by 1/3 and thickened to consistency of applesauce, stirring frequently, about 40 minutes. Mix in poire William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple Pear Puree at room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tsimmes With Fruit Recipe By :harper@tribeca.ios.com (Robin Carroll-Mann) Serving Size : 8 Preparation Time :1:00 Categories : Eat-Lf Mailing List Fruit Holidays & Gifts Jewish Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large carrots -- peeled and sliced 2 pounds sweet potatoes -- peeled and diced 1/2 cup prunes 1/4 cup pitted dates -- chopped 1/4 cup honey 1/4 teaspoon cinnamon 1/4 cup nutmeg 1/2 tablespoon orange peel -- grated 1 cup orange juice 1 tablespoon margarine Preheat the oven to 350. Cook the carrots and sweet potatoes in boiling water to cover for 10 minutes, until barely tender. Drain. Combine the carrots and sweet potatoes with remaining ingredients, except the margarine. Turn the mixture into a shallow 3-quart baking dish. Dot the top with the margarine and bake for 30 minutes. If top becomes too brown, cover with foil. A few minutes before it is done, mash it with a potato masher for a smoother consistency. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Stuffed Pasta Shells Recipe By :(Anita Matejka) Serving Size : 4 Preparation Time :0:10 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Filling---- 24 pasta shells -- jumbo, cooked 12 ounces tuna in water -- drained and flaked 1/2 cup nonfat cottage cheese 1 tablespoon parsley 1/2 cup onions -- chopped 1 teaspoon lemon juice, bottled 1/4 teaspoon dill weed ----Sauce---- 1/2 cup nonfat cottage cheese 1/2 cup nonfat plain yogurt 1/4 teaspoon dill weed 1/8 teaspoon garlic powder ----Topping---- 2 tablespoons nonfat cottage cheese Preheat oven to 350. Prepare a 11 x 7" baking pan with cooking spray; set aside. Prepare pasta shells according to package directions; drain. To prepare filling combine tuna, 1/2 cup cottage cheese, parsley, onions, lemon juice, and 1/4 teaspoon dill weed in a mixing bowl. Stuff cooked pasta shells with tuna mixture and place seam side down in prepared pan. To prepare sauce, combine remaining cottage cheese, yogurt, dill weed, and garlic powder. Spoon over pasta shells. Sprinkle with parmesan cheese. Bake for 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Tortilla Soup Recipe By :Zorba Paster On Your Health (#40-96) http://www.wpr.org Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz Turkey breast -- cut in 1" cubes 1 Tablespoon Olive oil 2 Large Onions 1 Can green chiles -- (4 oz) -- diced & drained 1 Teaspoon Chili powder 1 Teaspoon ground cumin 1 Large garlic clove -- minced 1/2 Teaspoon dried oregano -- crumbled 1/4 Teaspoon Cayenne pepper 6 Cups chicken stock -- or broth 16 Ounces Plum tomatoes -- coarsely chopped (juices reserved) 1 Cup Frozen corn kernels -- thawed 1/2 Cup cilantro -- freshly chopped 1/3 Cup Parsley Salt & Pepper Baked tortilla chips In large saucepan, heat oil over medium-high heat. Saute onion until translucent. Add in chilies, chili powder, cumin, garlic, oregano, and cayenne pepper and stir for 1 minute. Add stock, tomato and tomato juices, bringing mixture to a near boil. Add turkey and simmer for 3 to 5 minutes, until turkey is cooked through. Mix in corn and cilantro, simmer 1 minute. Salt and pepper to taste. Serve with chips (borken in large pieces) sprinkled liberally over soup. Nutritional Analysis Calories from: Protein: 47%; Carbohydrate: 31%; Fat: 23%. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey-vegetable Stew Recipe By :Cooking Light, Nov/Dec 1994,p178(Sharon L. Nardo) Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour -- divided 1 1/2 pounds turkey tenderloin -- cut in 1" pieces Vegetable cooking spray 1 tablespoon vegetable oil 1/2 cup chopped onion 1 pound kohlrabi slices -- (2 cups) -- cubed & peeled 1 1/2 cups cabbage -- coarsely chopped 1 cup sliced carrot 3/4 pound red potatoes -- (6 small) -- peeled and quartered 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 27 1/2 ounces no-salt-added chicken broth -- (2 cans) 2 cups broccoli florets -- small fresh 29 ounces no-salt-added whole tomatoes -- (2 cans) drained and coarsely chopped 1/2 cup water 1 teaspoon salt 1/4 teaspoon pepper Place 1/4 cup flour in a large zip-top heavy-duty plastic bag. Add turkey; seal bag, and shake to coat. Coat a Dutch oven with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add the turkey and onion; cook 6 minutes or until turkey loses its pink color. Add kohlrabi and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add broccoli and tomatoes; cook, uncovered, 5 minutes or until broccoli is tender. Place remaining 1/4 cup flour in a bowl. Gradually add 1/2 cup water, stirring with a wire whisk until blended, and add to stew. Stir in salt and pepper. Cook over medium heat for 5 minutes or until thickened, stirring frequently. Yield: 9 cups (serving size: 1-1/2 cups). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two-egg Cake With Seven-minute Frosting Recipe By :CookWare from Cooking Light (Terry Pogue) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1/4 cup Butter 1 cup Sugar 2 Eggs 1 3/4 cup Flour -- Unsifted 2 1/4 teaspoon Baking Powder 1/2 teaspoon Salt 3/4 cup Milk 1 teaspoon Vanilla Extract Frosting: 1 Egg White 3 tablespoons Water 1 tablespoon Light Corn Syrup 1 cup Sugar 1/8 teaspoon Salt 1 teaspoon Vanilla Extract INSTRUCTIONS for cake: Cream butter until smooth. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk, beginning and ending with flour. Stir in vanilla. Put batter into two greased 8-inch layer pans lined with paper (or spray pans with Baker's Joy). Bake at 375F for 20-25 minutes. Frost with Seven-Minute Frosting. Seven-Minute Frosting: Heat water to boiling in the lower part of double boiler. Water in lower part should surround upper part. Place water, egg white, syrup, sugar and salt in upper part of double boiler. Beat the mixture with a rotary egg beater or electric beater, rapidly at first, then steadily and continuously for about 7 minutes. Keep water boiling in lower part of double boiler during the beating. Remove from heat, pour out hot water and fill with cold water, and replace upper part of double boiler. Allow mixture to stand for 5 minutes. Add vanilla and stir. Frosting Variations: Brown Sugar Frosting: Substitute 1 cup firmly packed brown sugar for white sugar; use 2 tablespoons water in place of 3 tablespoons. Omit corn syrup. Fruit and Nut Frosting: Add 1/2 cup nuts, figs, dates or seedless raisins, or a combination of these when adding vanilla. Coconut Frosting: Coconut may be mixed with frosting or sprinkled on the top. SOURCE: Zora Monster YEAR: 1996 > From: tpogue@ids2.idsonline.com (terry pogue) NUTRITIONAL INFORMATION: Calories per slice: 251; Fat: 5.4g (%cal from fat: 19.5%) - - - - - - - - - - - - - - - - - - - NOTES : Nutrition according to MC: Cal 256.2 Fat 5.2g Carbs 49.6g Fiber 0g Pro 3.6g Sodium 242mg CFF 18% * Exported from MasterCook * Unstuffed Cabbage Rolls, Vegetarian Recipe By :Natalie Frankel Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 head cabbage 2 cup cooked rice -- I use brown rice 1/2 cup couscous -- whole wheat,uncooked 1/4 cup raisins 1/2 cup fresh corn -- or frozen 16 ounces canned tomatoes -- chopped 12 ounces tomato sauce 1 teaspoon fresh lemon juice 1 tablespoon brown sugar 1/4 teaspoon cardamom 1/4 teaspoon coriander 1/4 teaspoon curry powder 1/4 teaspoon pepper garlic powder 1 Pinch allspice 1/8 teaspoon ground cloves Slice cabbage diagonally. Pour hot water over it to make it limp. Drain. Mix rice, couscous, raisins and corn and set aside. Mix tomatoes with other ingredients and spread in bottom of a large ceramic casserole dish lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325 degrees F for 30-45 minutes, until bubbly. Serve hot. Yield: 4-6 servings - - - - - - - - - - - - - - - - - - - NOTES : I made this up as an easy meal and use it for a vegetarian main dish and side dish for others. It makes a great dish to take to a potluck or as your contribution to a meal where you want to make sure you have something you can eat. I also cooked this several years ago at the (now defunct) Blue Mango Cafe in Davis, CA where my daughter and son-in-law worked. I was visiting them and they asked if I'd make the special of the day. Because the cabbage rolls kept falling apart and I wasn't happy with how they it turned out, I changed the recipe into UNSTUFFED cabbage rolls and have made it that way ever since. * Exported from MasterCook * Unstuffed Cabbage, Bea's Recipe By :Good Food Gourmet,Jane Brody (ilenewar@starnetinc.com) Serving Size : 6 Preparation Time :3:45 Categories : Eat-Lf Mailing List Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cabbage Soup: 1 large onion -- diced 2 pounds cabbage -- cored and sliced 8 ounces tomato sauce 28 ounces canned tomatoes -- with juice sliced carrots -- optional 1 cup water 1/4 cup honey 1/3 cup raisins 1/4 cup lemon juice Meatballs: 1 large lean ground beef -- or other ground meat 1/2 cup white rice -- uncooked 1 teaspoon worcestershire sauce 1/2 teaspoon salt -- optional freshly ground black pepper -- to taste In a large pot, combine the cabbage soup ingredients EXCEPT the raisins, and bring them to a boil over medium-high heat while preparing the meatballs. In a medium-sized bowl, combine the meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture into 1 1/4" balls. Add the meatballs to the boiling soup; reduce the heat to medium-low, cover the pot and simmer the meatballs for about 2 hours. Remove the cover. Add the raisins and cook for another 20 minutes, uncovered. Formatted and posted by Ilene Warfield. - - - - - - - - - - - - - - - - - - - NOTES : Nostalgic comfort food. This is wonderful served served over mashed potatoes; you can substitute broad egg noodles or other starch. It can also be served in a bowl with a good solid loaf of rye bread or bread of your choice. * Exported from MasterCook * Upside Down Apple Caramel Cake Recipe By :Harris@abilnet.com (Carrie Harris) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Sweet Rewards apple cinnamon snack cake mix 4 med apples -- peeled, cored, sliced in thin wedges 1 egg 1 cup T.Marzetti's fat free caramel -- apple dip 1 cup water 1 dash cinnamon -- to taste 1 dash nutmeg -- to taste Place sliced apples in the bottom of a greased 10" round cake pan. Drizzle caramel over top. Mix cake mix with egg, water, and spices. Pour over apple caramel, spread to even out in pan. Bake in preheated 375' oven for 30+ minutes till done. Check with toothpick, but make sure not to poke it into the apple caramel mix. (They will still be gooey.) When done, let it rest for 5 mins., then flip over onto a plate. Serve warm with a scoop of FF frozen vanilla ice cream. Mmmmm... (I would have added a 1/4 C. of chopped walnuts to the bottom of the pan, but my guests didn't like nuts. Brings up the fat anyway.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Various Party Veggie Appetizers Recipe By :Christine Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Instead of using bowls for dips, use half a hollowed-out pineapple (cut lengthwise with leaves intact) for fruit dips and a hollowed-out bread round or a purple cabbage for veggie dips (cut a small slice off the stem end to make it sit flat then slice off the top third and hollow it out to 1 inch of the sides). Find a good veggie quiche recipe (broccoli or whatever) and substitute egg beaters, evaporated skim milk and reduced fat cheese for the "custard" ingredients, make it crustless in a square baking dish and cut into small squares to serve at room temperature. Another festive "tidbit" is to microwave tiny red potatos and chill. Cut in half and scoop out just a bit of pulp from the center - really just make a small "well" in the middle. Top with a small dollop of sour cream (regular would be fine since you'd only be using less than a teaspoon) and a bit of red caviar (cheap works just as well as expensive since it's really only a garnish). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable And Bean Pita's Recipe By :csms020@burridge.nscc.ns.ca (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:10 Categories : Eat-Lf Mailing List Legumes Mediterranean Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces Fat-Free Cream Cheese 1/2 Cup Nonfat Plain Yogurt 1/2 cup lowfat cheddar cheese -- shredded 2 tablespoons balsamic vinegar -- or red wine vinegar 1 tablespoon dried dill weed 2 cans Red Kidney Beans -- (15 Oz Each ) -- rinsed and drained 1 cup Broccoli -- Florets And Stems -- chopped 1/2 cup green onions -- with tops, sliced 3/4 Cup mushrooms -- sliced salt and pepper to taste 6 pita bread -- whole wheat, halved Preheat the oven to 3250. In a 1 1/2-quart casserole, beat cream cheese and yogurt until smooth. Mix in cheddar cheese, vinegar and dill weed. Mix in beans broccoli, green onions, and mushrooms. Season to taste with salt and pepper. Bake, covered, 20 to 30 ins, until hot. Spoon bean mixture into pita halves. Per serving: 316 cal, 24g pro, 51g car, 2g fat, 6% cal from fat, 15 mg chol, 1,337 mg sod, 18g fiber - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable And Bean Pita's* Recipe By :csms020@burridge.nscc.ns.ca (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:10 Categories : Eat-Lf Mailing List Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces Fat-Free Cream Cheese 1/2 Cup Nonfat Plain Yogurt 1/2 Cup Reduced-Fat Shredded Cheddar Cheese 2 Tablespoons balsamic or red wine vinegar 1 Tablespoon dried dill weed 2 Cans (15 Oz Each ) Red Kidney Beans -- drained and rinsed 1 Cup Broccoli Florets And Stems -- Chopped 1/2 Cup sliced green onions -- with tops 3/4 Cup sliced mushrooms salt and pepper to taste 6 whole-wheat pita breads -- halved Preheat the oven to 3250. In a 1 1/2-quart casserole, beat cream cheese and yogurt until smooth. Mix in cheddar cheese, vinegar and dill weed. Mix in beans broccoli, green onions, and mushrooms. Season to taste with salt and pepper. Bake, covered, 20 to 30 ins, until hot. Spoon bean mixture into pita halves. Per serving: 316 cal, 24g pro, 51g car, 2g fat, 6% cal from fat, 15 mg chol, 1,337 mg sod, 18g fiber - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Paella Recipe By :Frontier Cooperative Herbs (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Olive Oil 1 Medium onion -- sliced 1/2 Pound mushrooms -- sliced 3 cups bok choy -- chopped 2 carrots -- shredded or diced 1 Can waterchestnuts -- (8 oz.) 4 Cups cooked brown rice -- or white 1/4 Teaspoon Ground Turmeric 1/4 Teaspoon Ground Ginger Salt And Ground Black Pepper To taste Heat oil in 10-inch skillet over medium heat. Cook first four ingredients for 3 to 4 minutes, stirring occasionally. Stir in remaining ingredients. Cook about 5 more minutes, stirring frequently, until hot throughout. Makes 6 to 8 servings. Source: Herbfest 96 Recipes Frontier Cooperative Herbs http://www.frontierherb.com/homepage.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Paella #2 Recipe By :Fatfree Diges: Joan (Tina D. Bell) Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med Red Onion -- peeled & sliced 2 Cloves Garlic -- minced 1 Cup Rice -- uncooked 1 14 Oz Can Tomatoes 1 Cup Vegetable Broth 1/2 Teaspoon Turmeric 1 Can Artichoke Hearts -- drained 1 Red Bell Pepper -- cut in strips 1/2 Cup Frozen Peas 1/4 Pound baby carrots -- whole 1 Can Miniature Corn Cobs -- drained Spray the bottom of a large, heavy-lidded pot with nonstick spray. Heat to medium heat and saute onion rings and garlic. Add rice and stir to brwon lightly. Add vegetable broth and tomatoes. Stir in turmeric, carrots, and artichoke hearts. Cover and reduce heat to simmer for 10 minutes. Add remaining ingredients, cover, and continue to simmer for 10-15 minutes more until rice is done. - - - - - - - - - - - - - - - - - - - NOTES : If using brown rice, add carrots and artichoke heatrs when 20 minutes of cooking time remains. Add remaining ingredients 10 minutes later. * Exported from MasterCook * Vegetable Soup #2 Recipe By :Anna Horvath (Sharon L. Nardo ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef knuckle bone 1 Pound chuck roast -- or lean beef short ribs 6 Cups water 4 Stalks celery -- with tops 5 garlic plant leaves 4 cabbage leaves 2 potatoes -- chopped or diced 4 Stalks celery 4 carrots 1 kohlrabi -- per person 1 Wedge cabbage -- per person 1 Whole onion paprika Cook the meat and bone in 6 c. of water under a tight lid for several hours. Just before the meat is done, add the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook until done. When the meat is done, remove it from the soup to be served as a side dish with horseradish or tomato gravy. Keep the meat hot while noodles cook in the soup. Add a little paprika just before serving the soup. Dyers. Anna Horvath The San Bernardino Cookbook Last modified by jcg on June 27, 1996 - - - - - - - - - - - - - - - - - - - NOTES : Mrs. Horvath, the donor of this recipe, was of Hungarian extraction. She was a professional cook for Mrs. Anna Roosevelt Boettinger Halsted, the daughter of First Lady Eleanor Roosevelt. Her skill and care in food preparation show in her recipes * Exported from MasterCook * Vegetable Soup, Favorite (Wws) Recipe By :WW (Kathie Briggs ) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup onion -- diced 2 packets instant chicken broth and seasoning mix 2 garic cloves -- minced 1 1/2 cups zucchini -- thinly sliced 1/2 cups carrot -- thinly sliced 1/2 cups tomato -- seeded and chopped 1 tsp fresh parsley -- chopped 1/2 tsp basil leaves 1/8 tsp pepper 1. In a 1 1/2 quart nonstick saucepan combine onion, broth mix and garlic. Cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine. Cover and cook over low heat, stirring occasionally, about 10 minutes. Add 2 cups water and bring to a boil. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes. 2. Using a slotted spoon, remove about 1/2 cup of vegetables from saucepan and set aside. In a blender, buree remining soup (in 2 batches). Return pureed mixture to saucepan, add reserved vegetables and heat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Soup, Ww Recipe By :FYHF67A@prodigy.com (MRS JANET LIEBERT) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Knorr's Vegetable bouillon cubes veggies Re the WW Vegetable soup, I generally do my own version, depending what is in my refrigerator at the moment. I use Knorr's Vegetable bouillon cubes (not always easy to find!) and whatever veggies I have on hand. I always try to include celery and carrots (lots) since that is my family's favorite. Even my 11 year old son eats it. When I make it, you can usually find us at the refrigerator, fighting over who gets the soup. I usually puree the entire soup, rather than taking some veggies out. It comes out very thick (depending on how many veggies you use). I also like it with zucchini. Good luck. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Burgers (The Uncow Burger) Recipe By :Jadi Christian Serving Size : 6 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter beans -- canned 3/4 cup bulgur -- cooked 3/4 cup barley -- cooked 1/2 cup quick-cooking oats -- uncooked 1 1/2 Tablespoons soy sauce 2 Tablespoons barbecue sauce 1 teaspoon dried basil 1/2 cup onions -- finely chopped 1 clove garlic -- finely minced 1 stalk celery -- chopped 1 teaspoon salt pepper to taste With a fork or potato masher, mash beans just slightly. They should be chunky, not pureed. Add the rest of the ingredients and form 6 patties. Spray skillet with oil and brown patties on both sides. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Fajitas Recipe By :Sharon Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- crushed sliced onions -- slice into thin rings, then cut rings in half carrots -- julienned or cut in thin slices bell pepper strips -- green, red, yellow, orange cauliflower florets -- fairly small mushrooms, quartered broccoli florets -- fairly small zucchini -- very thinly sliced or yellow summer squash Steam carrots, broccoli and cauliflower florets until just barely tender. In a wok or large skillet, saute garlic and onion in a small amount of oil. Add remaining vegetables (including steamed vegetables). Stir-fry until vegetables are crisp-tender. Serve with warmed flour tortillas, grated fat-free cheese and your favorite alsa. Notes: These fajitas are a little messy to eat because of all the vegetable juices that are released, so arm yourself with a lot of paper napkins and enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Rice Mix Recipe By :MC-Recipes List (Ellen C.) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Homemade Mixes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Long-grain Rice 2 teaspoons Salt 4 teaspoons Onion Flakes 4 teaspoons Red Pepper Flakes 3 tablespoons vegetarian bouillon -- instant 4 teaspoons Celery Flakes 4 teaspoons Green Pepper Flakes Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed. Makes 4 to 6 servings. >From: Gerald Edgerton - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Burgers #3 Recipe By :Home Cookin, From Your Garden TV show (Claudia) Serving Size : 6 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 onion -- chopped 2 Tablespoons butter 1 Rib celery -- chopped 1 carrot -- chopped 1 Cup walnuts -- ground, or pecans 1/2 Cup seasoned bread crumbs 1/2 Cup rice -- cooked 2 eggs Salt Pepper In large skillet saute onion in butter. Cook until translucent. Add celery and carrot. Cook until soft. Let cool. Mix inremaining ingredients. Form mixture into patties. Broil until they begin to brown. Serve. >From: (Claudia) - - - - - - - - - - - - - - - - - - - NOTES : I don't remember who requested the recipe for vegetarian cabbage rolls, but here is my vegetarian burger recipe which I also use for Vegetarian Shepards Pie..... so.... I imagine it would be good for stuffed cabbage rolls. In fact I may try it myself soon :) Of course when the recipe says to shape into patties you would shape into rolls instead. The way I make cabbage rolls is to wrap the filling in the cabbage then kind of brown them a bit in a little oil, then add a tomato sauce and simmer till tender, turning occasionally, about 45 minutes. Enjoy :) * Exported from MasterCook * Veggie Cabbage Rolls Recipe By :Jewish Food Recipe Archives (Robin Goldberg Isaacs ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 Stalk celery -- diced 1/4 Cup red onions -- finely chopped 3 tablespoons nonfat chicken broth -- * see note 1 1/2 Cups tomatoes -- finely chopped 2 Tablespoons fresh basil -- Minced 1 Tablespoon Rice vinegar 1 Teaspoon fresh oregano -- Minced Cabbage Rolls: 1/2 Cup red onions -- Chopped 1/2 Cup mushrooms -- Chopped 1 Teaspoon garlic -- Minced 2 tablespoons nonfat chicken broth -- * see note 2 Cups Cooked rice -- or barley 1/2 Cup tomatoes -- Diced 3 Tablespoons bread crumbs 2 Teaspoons soy sauce -- low sodium 1 Tablespoon fresh parsley -- Minced 1/4 Teaspoon Ground black pepper 8 cabbage -- leaves * Vegetarian use vegetable stock rather than chicken stock. 1. To make sauce: In a 2 quart saucepan over medium-low heat, saute' the celery and onions in the stock for about 5 to 7 minutes. Add the tomatoes, basil, vinegar and oregano. Cover and simmer for 20 minutes. Set aside while you make the rolls. 2. To make the cabbage rolls: In a small saucepan over low heat, saute' the onions, mushrooms and garlic in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper. 3. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain. Place about 1/2 cup of mixture on each leaf. Roll the leaf tightly to enclose the filling. 4. Coat a 9x9 baking dish with no-stick spray. Add the rolls, seam side down. Spread 1 cup of the tomato sauce over the rolls. Cover with foil and bake at 400 F for 25 to 35 minutes. Serve the heated cabbage rolls with the remaining sauce. Per serving: 230 calories, 2 g fat (7%), 8. g dietary fiber, 9 g protein, 0 mg cholesterol, 422 mg sodium. A good source of vitamin C. I usually freeze the head of cabbage so that I don't have to use the boiling water method to separate the leaves and end up with scalded fingers. Sources: Retrieved from: http://www.eskimo.com/%7Ejefffree/recipes/ Posted by: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL) Serves 4 >From: "Robin Goldberg Isaacs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Stir Fry Recipe By :diana dalbotten Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mixed Vegetables -- cut up Cooked Rice 1 whole onion -- minced 2 cloves garlic -- (up to 6), minced ginger -- chopped 3 tablespoons soy sauce 2 tablespoons sherry 1 tablespoon cornstarch -- up to 2T 2 tablespoons oyster sauce 1 teaspoon sesame oil -- up to 1T 1 teaspoon sugar -- optional 1/4 cup vegetable broth -- or any flavor 1/4 cup water Start your rice. Julienne large amounts of the following (your choice): Celery, carrots, cabbage, peppers (red, green, chile...), jicama, bok choy, broccolli, mushrooms (sliced) etc. etc. etc. (use your imagination), have some been sprouts washed and ready. In another pile, mince an onion, 2-6 garlic cloves, a chunk of ginger root (they say quarter size, I use about the size of four quarters piled up). mix Sauce in a small bowl: 3 T soy sauce, 2 T sherry (this is an important ingred.), 2 T oyster sauce, 1 t-1T sesame oil (you decide), 1 t sugar (you can leave out if you want) to thicken: 1-2 T cornstarch mixed in 1/4 c cold water plus you will need 1/4-1/2 c broth on hand, although you can use plain water without too much ill effect. ALL ASSEMBLED? RICE ALMOST DONE? OK then 1) Saute your savories (onions, garlic, ginger) in some of the broth in a large fry pan or a wok. Now add veggies to pan (except the real delicate ones like been sprouts--add those later) + some more broth, cover and steam for 1 minute. Open, add the more delicate veggies + the sauce, cover & steam for another 20-30 seconds. Remove cover, add thickener a little at a time (if it gets too thick, thin with more broth), and then serve immediately over rice. This is so excellent and different every time. We eat it 3-5 nights a week. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wacky Watermelon Pie Recipe By :National Watermelon Promotion Board (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 cup low-fat graham cracker crumbs 1 tablespoon oil ----Filling---- 12 ozs Cool Whip. Free -- thawed 3 ozs watermelon gelatin powder 1/4 cup water 2 cup watermelon balls Preheat oven to 350. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling,combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into prebaked crust. Chill for 2 hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Waldorf Red Velvet Cake And Frosting Recipe By :Martha Sheppard Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CAKE----- 1/2 Cup Shortening 1 Teaspoon Baking soda 2 Eggs 1 1/2 Cups Sugar 1 Teaspoon Vanilla 1/4 Cup Food coloring -- red 1 Teaspoon Salt 2 Tablespoons Cocoa 2 1/2 cups all-purpose flour -- sifted 1 Cup Buttermilk -- 2 to 3 times -----FROSTING----- 1 Cup Milk 1 Cup Sugar, powdered -- sifted 5 Teaspoons Flour -- all purpose 1 Teaspoon Vanilla 1 Cup Butter CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350xF for 25 to 30 minutes. Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Ice Recipe By :National Watermelon Promotion Board Serving Size : 4 Preparation Time :0:10 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup watermelon juice -- * see note 1/3 cup granulated sugar 1/4 cup lemon juice, bottled In a shallow pan, combine watermelon juice, sugar, and lemon juice until sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20 minutes until frozen, about 2 hours. Cover; store in freezer. >From: Anita A. Matejka - - - - - - - - - - - - - - - - - - - Serving Ideas : To serve, break mixture up with fork. NOTES : In food processor, process chunks of watermelon until liquefied. * Exported from MasterCook * Wedding Fajitas Recipe By :New Tastes of Texas (Lou Parris) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless skinless chicken breast halves Garlic Salt 1/3 cup fresh lime juice 1/3 cup soy sauce 1/3 cup Worcestershire sauce (I'd go a little lighter on this - not all that crazy about Worcestershire sauce) 1 bunch fresh cilantro Vegetable cooking spray 1 cup green pepper -- cut in strips 1 cup onion -- halved and sliced 12 flour tortillas Monterey Jack cheese, grated Salsa "These fajitas were a rousing success when served at the wedding reception of the LeDerers' daughter in Paris, Texas." Trim chicken and flatten to an even thickness. Sprinkle generously with garlic salt. Combine the lime juice, soy sauce and Worcestershire sauce. Dip the chicken into the marinade mixture and place in a flat dish, layering cilantro over each piece (Wash and drain the cilantro but do not chop) Pour the remaining marinade over all, cover and refrigerate for several hours or overnight. Heat a grill or nonstick skillet; spray with vegetable spray. Remove the chicken from the marinade and discard any cilantro clinging to the meat. Place the chicken on the grill (or in the skillet) and cook over high heat for 3 minutes on each side. Remove to a platter, slice into strips and keep warm. Spray the grill (or skillet) ; add the green pepper and onion. Cook or saute until translucent. To serve, wrap the strips of chicken, green peppers and onions in warmed tortillas. Serve with the cheese and salsa. Serves 6-8. Appx 9 grams of fat per serving "New Tastes of Texas - Tales and Tastes from the Lone Star State for the Way we Cook Today," by Peg Hein. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wide Noodle Pasta With Red Sauce And Cannellini (Lf) Recipe By :Healthy Indulgences,Lynn Fischer (Tina Bell) Serving Size : 8 Preparation Time :0:20 Categories : Eat-Lf Mailing List Legumes Main Dishes Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tomatoes -- diced 12 ounces artichoke hearts -- rinsed and drained (12 to 15 oz) 7 ounces roasted red bell peppers -- (1 jar) drained 1 1/2 cups fat-free chicken broth -- low salt 1/4 cup sun-dried tomato pesto -- bottled 1/2 teaspoon dried oregano 1/4 teaspoon Sriracha -- or Tabasco 4 tablespoons cornstarch 1 whole white onions -- chopped 1 teaspoon olive oil -- as needed 3 large cloves garlic -- coarsely chop 1/2 cup white wine -- (fume blanc) 15 ounces cannellini beans -- cooked, drained salt and pepper -- to taste 1/4 cup chopped parsley 1 pound pasta -- pappardelle Parmesan cheese -- fresh TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce. Dissolve the cornstarch in this mixture. ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed. Add chopped garlic to wok and saute for 1 minute. Deglaze the pan with the wine. BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed. Adjust to taste with salt and pepper. Add the cannellini beans and heat them. Add the parsley. Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago. Variations/Substitutions Substitute 1 leek for the onion. Substitute 1 16-oz can of 'recipe ready' ripe roma tomato concasse for the fresh tomato. Substitute broad egg noodles for the pappardelle. 1995 (c) Lynn Fischer: Healthy Indulgences "Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans" - - - - - - - - - - - - - - - - - - - NOTES : "Pappardelle is my pasta of choice for this and many other savory dishes. It is a long, inch-wide flat pasta. Smaller shapes like fusilli or penne are excellent too. A sure bet for a quick dinner, this recipe takes 20 minutes from start to finish." -- Lynn Fischer "This sauce is rich and creamy. Serve as the second course with Italian bread." --patH * Exported from MasterCook * Wild Rice And Acorn Squash Recipe By :Steven Raichlen,Prevention,Oct/96 (Tina D. Bell) Serving Size : 4 Preparation Time :2:15 Categories : Casseroles Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small acorn squash -- halved widthwise 1 1/2 cups wild rice 2 tablespoons extra-virgin olive oil 1/2 cup chopped onion 3 stalks celery -- chopped 3 cloves garlic -- minced 1 green bell pepper -- diced 1 red bell pepper -- diced 1 apple -- firm,,diced 1 cup corn kernels 1/4 cup fresh herbs -- chopped 1/3 cup grated Parmesan Cheese ground black pepper HERBAL CHOICES: thyme, basil, oregano, parsley, chives. Preheat oven to 350F. Cut a 1/4-inch slice off ends of squash halves to prevent wobbling. Remove seeds. Bake, open side down, on a lightly sprayed baking sheet until soft (40 min.). Cool. Rinse rice. Place in a medium pot with water to cover by 4 inches. Bring to a boil, reduce heat and simmer, uncovered, until tender (1 hour). Add water as needed to keep rice from drying. Drain well. Heat oil in a large non-stick skillet. Add onions, celery, garlic and peppers and cook over medium heat until browned (5 min.). Stir in apple and corn and cook until apple loses rawness (3 minutes). Add rice and herbs and cook for 1 min. Stir in cheese and ground pepper to taste. Spoon rice mixture into a shallow baking dish and nestle squash halves into it, filling each with some rice mixture. Bake at 400F for 10 to 15 minutes. Serves 4. [576 cals/10.7g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice And Mushroom Soup Recipe By :Veggie Life, Nov 1996, pg 24 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sm Onion -- Finely Chopped 2 teaspoon Sunflower Oil 2 Cloves Garlic -- Minced 12 Oz Chanterelle Mushrooms -- Or Morel, Porcini, Shiitake And/Or Oyster -- Clean, Slice 1 Carrot -- Diced 1 Celery -- Rib, Diced 6 cup Nonfat Vegetarian Broth 1/3 cup Wild Rice 1 teaspoon Thyme 1/4 cup Sherry -- Or Red Wine, Opt salt -- opitonal Because the Iroquois frequently used wild rice and mushrooms, they may very well have dined on a version of this elegant soup centuries ago. In large pot over med high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot, and celery. Cover and cook until vegetables are softened, about 3 minutes. Add stock, rice, thyme, and sherry or wine, if desired. Bring to a boil, reduce heat, cover, and simmer until rice is very tender, about 1 hour. Makes 6 servings Vegan This is really, really excellent!! According to magazine: Per serving: 90 Cal, 3g Fat, 13g Carb, 2g Fiber, 2g Pro, 193mg Sod, 25% CFF - - - - - - - - - - - - - - - - - - - NOTES : According to MC: Cal 249.3 Fat 2.3g Carbs 54.5g Fiber 7.9g Pro 8.1g Sod 980mg CFF 7.7% * Exported from MasterCook * Wild Rice Grain Mix Recipe By :MC-Recipes List (Ellen C.) Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Grains & Cereals Holidays & Gifts Homemade Mixes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup brown rice -- dry 1/4 cup wild rice 1/4 cup long-grain brown rice 1/4 cup short-grain rice 1/4 cup white rice 1/4 cup brown and wild rice 1/2 cup brown rice 1 tablespoon wild rice Mcdougall ingredients call for 1 1/2 cups 5 grain rice plus 1/2 cup brown rice plus 1 tablespoon wild rice.... Mix together and store in pantry in covered container. Keeps indefinately in covered container. Use as a brown rice serving would be used..... >From: Gerald Edgerton - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Peanut Butter Recipe By :CatRescuer@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part nonfat plain yogurt -- drained 1 part peanut butter Make yogurt cheese from nonfat plain yogurt (use one with no added gelatin, sugar or aspartame), and then mix it roughtly half-and-half with no-gunk-added peanut butter. Creamy, tastes like p.b., but has half the fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zizania (Wild Rice) Chicken Salad Recipe By :Mary A. Flesch Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Orange-Herb Dressing: 1/4 c orange juice -- (I added an additional tablespoon) 2 tablespoon white wine vinegar 2 teaspoon sugar -- (I used one packet sugar substitute) 1 teaspoon grated orange peel 1 teaspoon fresh thyme leaves 1/2 teaspoon rosemary sprigs -- minced 1/2 teaspoon salt 1/4 teaspoon hot pepper sauce Salad: 3 cups cooked wild rice 2 cups cooked chicken breast halves -- cubed 2 cups seedless grapes -- halved 1/4 cup chopped celery 1/4 c chopped scallions 2 tablespoon chopped walnuts -- optional 2 tablespoon chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper Prepare Orange-Herb Dressing; set aside. Mix salad ingredients and combine with dressing. Serve immediately or cover and refrigerate. Serves 4. With walnuts, 6.2 g fat per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Brownies #2 Recipe By :To Your Health WWW (Sandi McGuire ) Serving Size : 18 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups sugar 2/3 Cup applesauce 1 Tablespoon vanilla 3 Cups zucchini -- shredded 3 Cups flour 2 Teaspoons baking powder 2 Teaspoons baking soda 1/3 Cup cocoa powder Preheat oven at 350 degrees. Spray a 9x13 baking pan with cooking spray, then flour. In a mixing bowl, combine sugar, applesauce, and vanilla. Mix well and stir in zucchini. In another mixing bowl, combine flour, baking powder, baking soda and cocoa powder. Mix wet ingredients with dry ingredients just until moistened. Spread batter in prepared pan. Bake for 25 minutes. (Makes 18 Servings, about 1/4 gram fat each.) This recipe is from "To Your Health!" Please visit our web site at: www.js-net.com/tmg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Crispies Recipe By :Robin Goldberg Isaacs Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Medium Zucchini -- Cut Into 1/2" Slices 2 tablespoons nonfat mayonnaise -- Kraft 2 Tablespoons Green Onions -- Minced 1 Tablespoon Dijon Mustard 1/4 Teaspoon Dried Marjoram 1/4 Teaspoon Dried Thyme 3/4 Cup Soft Breadcrumbs 1/2 Teaspoon Paprika 1 Tablespoon Margarine, Soft -- Melted Place sliced zucchini on a baking sheet cooking with cooking spray. Mix together mayonnaise, mustard, onion, dried thyme and marjorma, making sure mix is throughly combined. Spread 1/2 teaspoon mixture over each zucchini slice, making sure to coat all sides. Combine breadcrumbs with melted margarine, paprika, stirring well. At this point you can either dip each zucchini slice in crumb mixture to coat, or place mixture is small plastic bag and do a shake and bake techinque. Bake at 450 degrees for approxiately 5 minutes, or until breadcrumbs are nicely browned. Serve warm. - - - - - - - - - - - - - - - - - - -