* Exported from MasterCook * Apple Frangipane Tart Recipe By :Cooking Light,Oct.1994 (Ellen Kehrbaum) Serving Size : 8 Preparation Time :1:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ounces Neufchatel Cheese -- softened 3/4 Cup Sugar -- divided 1/2 Cup Almonds -- ground 1 Teaspoon Vanilla Extract 2 Egg Whites 5 Sheets Phyllo Dough -- thawed Butter Flavored Cooking Spray 3 1/2 Medium Granny Smith Apple -- peeled and halved lengthwise 2 Tablespoons Honey -- warmed Beat the cheese at medium speed of a mixer until smooth. Add 1.2 cup sugar, ground almonds, vanilla extract, and egg whites, and beat until well blended. Set Aside. Working with 1 phyllo sheet at a time, coat each sheet with cooking spray, and fold in half crosswise, forming a 13x8 1/2- inch rectangle. Gently press 1 folded sheet of phyllo into a 10-inch tart pan, allowing ends to extend over edges of pan; recoat phyllo with cooking spray. Place another folded sheet of phyllo across the first sheet in a crisscross design; recoat phyllo with cooking spray. Repeat procedure with remaining sheets. Decoratively crimp edges of phyllo crust, and spread cheese mixture evenly into crust. Cut each apple half crosswise into thin slices, leaving slices stacked together to keep shape of apple half. Place 6 apple halves around edge of tart and 1 in the center of cheese mixture; sprinkle with remaining 1/4 cup sugar. Bake at 350 ° for 50 minutes or until mixture is puffed and golden and apples are tender. Brush with honey. - - - - - - - - - - - - - - - - - - - NOTES : Frangipane is an almond-flavored filling made from eggs, butter, sugar, and ground almonds. We lightened the traditional version by replacing the butter with light cream cheese and ommitting the egg yolks. When baked, the frangipane puffs up and sets around the apples. * Exported from MasterCook * Apple Muffins With Crumb Topping Recipe By :WW Quickstart Ckbk (Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter 2 c flour 1/4 c sugar 1 Tblsp baking powder 1 teaspoon apple pie spice 1 c skim milk 1 small apple -- cored, pared and shredded 1/4 c margarine -- melted 1 egg Crumb Topping: 1/4 cup flour 2 tablespoons sugar 1 teaspoon sugar 2 tablespoons butter or margarine -- melted 1/8 teaspoon cinnamon To Prepare Batter: Line twelve 2 1/2-inch diameter muffin pan cups with paper baking cups and set aside. (I spray the muffin cups with Pam). Preheat oven to 400 degrees. In mixing bowl combine first 4 ingredients. In 2-cup measure or bowl combine milk, appple, margarine, and egg; pour into dry ingredients and stir until combined (do not overmix; batter should be lumpy). Fill each baking cup with an equal amount of batter (each will be about 2/3 full). To Prepare Topping: In small bowl combine all ingredients for topping, stirring until thoroughly combined; sprinkle an equal amount of topping over each muffin and bake for 15-20 minutes (until muffins are golden brown and a toothpick, inserted in center, comes out dry). Remove muffins to wire rack and let cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Noodle Kugel Recipe By :Peter Brauer Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Main Dishes Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Oz Noodles -- med size 1/2 Stick Margarine -- + 1/2 C ff margarine 5 Egg Whites -- lightly beaten 3/4 C Sugar 3/4 Tsp Ground Cinnamon 1 Tsp Vanilla 1 C Orange Juice -- or skim milk 2 Lg Apples -- sliced or diced 1/2 C Raisins 1 C Corn Flake Crumbs Ground Cinnamon Cook noodles for 8 min. Add marg. and toss until melted Preheat oven to 350 degrees Add egg whites, sugar, cinn, vanilla and juice, mix gently. Fold in fruit and raisins Spread in greased 9x13 pan, Sprinkle with cereal and cinnamon. Bake on center oven shelf for 1 hour, noodles will become brown. Serve warm. >From: Peter Brauer - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pancakes Recipe By :Prevention Quick & Healthy Low Fat Cooking(Matejka) Serving Size : 4 Preparation Time :0:15 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 c flour -- sifted 1/3 c cornmeal 1 tbsp baking powder 1 tsp ginger 1/2 tsp baking soda 2 c nonfat yogurt 3/4 c egg whites -- whipped 1/4 c honey 2 tbsps applesauce 1 lg apple -- shredded Prepare a skillet with cooking spray. Meanwhile, in a blender, blend flour, cornmeal, baking powder, ginger, baking soda, yogurt, egg white, honey, and applesauce until smooth. Stir apples into the batter. Heat skillet on medium until hot. Ladle in the batter, using 2 to 3 tablespoons for each pancake. Sizzle until lightly browned and cooked through, about 2 minutes each side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pancakes #2 Recipe By :New Vegetarian Cuisine (Anita Majetka) Serving Size : 1 Preparation Time :0:20 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C flour 2 Tsps baking powder 1 Tsp cinnamon 1/2 Tsp nutmeg 1/2 Tsp ginger 1/4 Tsp cloves 1 C apple -- shredded 1 1/3 C skim milk -- at room temperature 1/4 C egg white -- whipped 1/2 C applesauce -- at room temperature 1/2 C sugar Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and cloves. In another mixing bowl, combine apple, milk, egg white, applesauce, and sugar. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pasta Salad Recipe By :cameron_claussen@msmgate.mrg.uswest.com (Cameron Claussen) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Nonfat Yogurt -- plain 8 ounces crushed pineapple -- unsweetened and undrained 1/2 teaspoon Salt -- optional 1/4 teaspoon Garlic Powder 1/4 teaspoon Dry Mustard 1 teaspoon Crystallized Ginger -- finely chopped 1 tablespoon Honey -- to taste 2 cups pasta -- (Rotini) uncooked 1/2 cup Carrot -- shredded 1 C Celery -- sliced 1/4 C Green Onions -- sliced, optional 1/4 C Raisins 3 C Apples -- peel & dice I got this one out of the newspaper tried it as a Thanksgiving side dish and I thought it was really good. Not fat free, but the nutritional analysis says 1 gram of fat per 1cup serving... 1. Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. 2. Cook pasta according to directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. 3. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Makes 8 1cup servings. Perserving nutritional analysis: 170 calories, 3 g dietary fiber, 1 g fat, 39 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pie Muffins Recipe By :Ted Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups cake flour -- or pastry 2 1/2 T cake flour -- or pastry 1 tsp baking soda 1/2 tsp salt 1 egg 1 cup milk 1 T. vinegar 1 1/2 cup brown sugar 2 cups apples -- shredded 1/2 cup applesauce 1 tsp. vanilla 12 muffins - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Salad Recipe By :Lisa G. Redwine Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Red Apples -- chopped 1 apple -- yellow,chopped 1 tablespoon celery -- finely chopped 1 tablespoon nuts -- finely chopped 1 tablespoon pineapple -- tidbits 1 tablespoon raisins 1 tablespoon Miniature marshmallows My favorite apple salad uses a cream cheese based dressing (and I use the fat free cream cheese of course). Dressing: About a tablespoon of ff cream cheese mixed with enough pineapple juice to make it thin enough to pour Mix everything together and let it sit for about half an hour (in the frig) for the flavors to blend. This is my very favorite version of Waldorf Salad -- and all of the people at my church love to see it when we have a pot luck dinner. I never have to worry about leftovers even when I triple or quadruple the recipe. Hope you like it too. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Scallops (Weight Watchers) Recipe By :jo@kuroda.com (Josephine Weise) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Apples -- peeled and thinly sliced almonds 1/4 cup Water 5 packages Equal(r) sweetener 3/4 teaspoon Brandy Extract 3/4 teaspoon cinnamon Combine all ingredients in a small casserole sprayed with Pam and bake 30 minutes at 350 or till tender. Serves 4. Thank you all for the great recipes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Slice Dessert Recipe By :Jenny Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- apple slices lowfat margarine cinnamon Drizzle apple slices with a little low-fat margerine and cinammon. Put the apple concoction under the broiler for about five munites, on the bottom rack. This is much more rich tasting than it actually is. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Sour Cream Coffee Cake Recipe By :Dennis Rivenburgh Serving Size : 16 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon Cinnamon 1 1/4 Cups Sugar 1/4 Cup Margarine/Butter Blend 1/4 Cup Applesauce, Unsweetened 1 Egg 2 Egg White -- or 4 oz egg substitute 2 Cups Flour 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Cup Sour Cream, Light 1 Apple -- medium sized 1. In a small bowl, mix cinnamon and 1/4 cup sugar. 2. Preheat oven to 375 degrees. 3. In a large bowl, with an electric mixer on high speed, beat butter and apple sauce until creamy; gradually add 1 cup sugar, continuing to beat until it is light and fluffy. Scrape the blow and beaters now and then with a rubber spatula to incorporate all ingredients. Add egg and egg whites one at a time, the vanilla, beating until well blended. 4. Sift flour together with baking powder, baking soda, and salt;. Using low speed, alternate adding the flour mixture and the sour cream into the butter and egg mixture. Mix well. 5. Spread one half of the batter in a well-greased 9 inch tube pan with removable bottom. Top with pared, cored, thinly sliced apple. Sprinkle with one half the cinnamon and sugar mixture. 6. Spread remaining batter over apples and cinnamon. Cover with remaining cinnamon/sugar mixture. 7. Bake for 35 - 40 minutes or until a cake tester, inserted in the center, comes out clean. 8. Remove the cake from the oven and let stand, in the pan, on a wire rack for 30 minutes. With a metal spatula, loosen the cake all the way around the edges. Remove the sides of the pan. When completely cooled, remove from the tube pan onto a serving plate. Cut into wedges. Calories - 163; Fat - 3.8g; CHO - 30 g; PRO - 2.8 g; Fiber - 0.4g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Spice Muffins Recipe By :Weight Watchers Homestyle Rec.(GARDNERM@college.be.udel.edu) Serving Size : 12 Preparation Time :0:20 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C flour 3 Tbsps oatmeal 1 Tbsp baking powder 1 Tsp cinnamon 1/2 Tsp nutmeg 1/2 Tsp cloves 1/4 Tsp salt 2 Sm apples -- pared/cored/cubed 3/4 c skim milk 1/2 c brown sugar -- packed 1/4 c applesauce 1 egg white -- whipped 1/2 c raisins Preheat oven at 350. Prepare 12 muffin pans with cooking spray and flour. In a mixing bowl, combine flour, oatmeal, baking powder, pumpkin pie spice, and salt. In a blender, process apples until coarsely chopped. In another mixing bowl, whisk together apples, milk, brown sugar, applesauce, and egg white. Mix wet ingredients with dry ingredients just until moistened. Fold in raisins. Use an ice cream scoop to fill muffin tins 2/3 full. Bake 20 to 30 minutes, or until lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Vinegar Peas Recipe By :Back to the Country Newsltr,Barbara Schmidt Serving Size : 3 Preparation Time :0:10 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces peas, canned -- drained 1 small onion -- chopped 3 tablespoons cider vinegar Mix together. Set aside 20 minutes for vinegar to flavor the onion and peas. Then serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple, Fig And Spice Cookies/muffins Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Basic Cookie Recipe -- (or basic muffin) 1/2 cup pie apple (or stewed apple) 6 dried figs -- chopped mixed spice SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-apricot Chutney Recipe By :(Mardi Wetmore) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound apple -- peeled diced tart 1/2 cup apricot -- coarsely chopped dried 3/4 cup cider vinegar 1/2 lemon -- (zest and pulp prepared separately) 3/4 cup light brown sugar -- packed 1/4 cup fresh ginger -- minced 2 cloves garlic -- minced 1/2 cup golden raisins 2 shallots -- chopped 1 1/2 teaspoons salt In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can. Serve with grilled poultry or pork. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-rhubarb Sauce Recipe By :"J. Ari Kornfeld" (Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Rhubarb -- about 1 lb 3 large Golden Delicious Apples -- or other sweet apple -- about 1 1/2 lb 1/2 basket strawberries 14 cups Water -- just a little really - peel and chop the rhubarb - wash, core, and chop the apples. Don't remove the peel unless you really don't like it... - cut stems off strawberries and chop in quarters - toss all of it into pot, add enough water to cover bottom of pot - cook on medium for 5-10 minutes then turn down and simmer until the sauce reaches desired consistency - another 15-30 minutes. Stir occasionally with a long-handled spoon to help break things up. enjoy warm or cold. NOTE: The proportions here produce a very tart sauce. Add more apples or a little sweetener (honey would be good) if you prefer less tart. NOTE: If you don't like the peels in the sauce, try cooking it that way anyway and then pureeing the whole thing in a food processsor. Or put it all through a food mill, then scoop out the peels (which won't make it through and won't grind real well and puree just the peels in a f.p.) - - - - - - - - - - - - - - - - - - - NOTES : Cal 98.2 Fat 0.8g Carbs 22.6g Dietary Fiber 6.9g Protein 2.8g Sodium 39mg CFF 6.5% * Exported from MasterCook * Apple-sage Chutney Recipe By :(Mardi Wetmore) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup onion -- thinly sliced 2 1/2 pounds apple -- tart, coarsely chopped 1 cup apple cider -- or apple juice 1/2 cup light brown sugar -- packed 1/3 cup dried cherries 1/2 cup golden raisins 1/3 cup dates -- chopped 6 tablespoons white wine vinegar 2 garlic clove -- minced 1/2 cup sage -- chopped Mix all ingredients in heavy saucepan. Cook until thick. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-tamarind Sauce Recipe By :TOO HOT TAMALES,SHOW #TH6240 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Indian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces tamarind pulp -- (available in Asian and Indian markets) 2 tablespoons honey 1 tablespoon ginger -- grated 1/2 teaspoon salt 8 Apples -- Macintosh peeled, cored, and cut into 3/4-inch dice Break up the tamarind, pulling it apart into marble-sized pieces. In a bowl, cover with I cup boiling water and leave to soak for at least 2 hours or overnight. Strain the liquid through a medium-mesh sieve into a large saucepan, pressing down hard on the solids. Discard the solids. Stir in the honey, ginger, and salt. Add the apples and place the pan over medium-high heat. Bring to a boil, then reduce the heat and simmer, covered for about 40 minutes, stirring occasionally, until thickened into applesauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce And Yogurt Recipe By :emilyb@netcom.com (Emily Breed) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Applesauce 1/2 C Nonfat Yogurt -- plain 1/3 C Wheat Germ -- toasted (to 1/2 C) Warm applesauce in a bowl (microwave is easiest). Tilt the bowl so the applesauce runs to one side, and place plain yogurt in the bowl next to it. Add toasted wheat germ. Yum! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Molasses Bars Recipe By :Fast and Healthy,S/O 1995,pg 65 (Reggie Dwork) Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Brown Sugar -- Packed 1/2 cup nonfat margarine -- or *NOTE (Fleischmann's Ff Margarine Spread) 1 cup Applesauce 1/3 C Light Molasses 2 egg beaters(r) 99% egg substitute -- or **NOTE 1 1/2 C All-Purpose Flour 1 C Whole-Wheat Flour 1 Tsp Baking Soda 1 1/2 tsp Cinnamon 1/2 tsp Allspice 1/4 tsp Salt 1 tbsp Powdered Sugar Nuts -- **Optional **Optional: 1/2 C chopped nuts *NOTE: Original recipe used regular margarine or butter, softened **NOTE: Original recipe used 2 eggs Heat oven to 350 deg F. In large bowl, beat brown sugar and margarine until light and fluffy. Beat in applesauce, molasses and eggs until smooth. Lightly spoon flour into measuring cup; level off. Add all-purpose flour, whole-wheat flour, baking soda, cinnamon, allspice and salt; blend well. Stir in nuts if you are adding them. Spread evenly in ungreased 15 x 10 x 1" baking pan. Bake at 350 deg F for 20 - 25 min or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar. Cut into bars. Makes: 48 bars High Altitude: Above 3500 Feet: No change These are pretty good! Definitely worth making again. Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : w/o nuts: w/nuts: Cal 53.3 62.4 Fat 0.1g 0.9g Carbs 12.4g 12.7g Dietary Fiber 0.4g 0.6g Protein 1g 1.3g Sodium 68mg 68mg CFF 1.7% 13% ------------------------------ * Exported from MasterCook * Applesauce Raisin Bran Muffins Recipe By :(Harriet Olsen) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Bran(r) Cereal 1 cup skim milk 3/4 cup applesauce 1/2 cup raisins 2 Egg Beaters(r) 99% egg substitute -- or equiv to 2 eggs 1 1/4 cups flour 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 teaspoons baking powder 1 teaspoon salt 3/4 cup sugar -- or brown sugar Combine first five ingredients in a large bowl and set aside for the cereal to soften. Combine flour, baking powder,spices, salt and sugar in a small bowl. Add dry ingredients to cereal mixture and stir until blended. If batter is too thick add a little more skim milk, too thin add some flour. Prepare muffin tin using PAM or paper liners. Fill muffin tins and bake in 400 F oven for 20 -25 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Mary Flesch adds: I always throw in some grated carrots and grated zucchini for extra fiber and more veggies. I don't measure how much but about 10-12 baby carrots (you know, those convenient ones already peeled) and 1 small zucchini is about enough for one batch. * Exported from MasterCook * Applesauce-carrot Cake Recipe By :Good Food Book, Jane Brody (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white flour 1/2 cup whole wheat flour -- pastry flour 2/3 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 3/4 cup unsweetened applesauce 1/4 cup oil 2 egg whites 2 eggs 3 cups carrots -- coarsely grated (about 3/4 lb.) Preheat oven to 350 degrees. In a large bowl, combine the flours, sugar, baking soda, cinnamon, nutmeg and salt. In a medium bowl, combine the applesauce, oil, eggs, and add them to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again to combine. Pour the batter into a greased 9" bundt or tube pan. Bake for about 1 hour 10 minutes or until a toothpick inserted in the thickest part of the cake comes out clean. [In my convection oven, it took about 65 minutes.] Set the cake pan on a wire rack to cool for 5 minutes. Run a knife around the edge of the cake to loosen [I used a non-stick pan so this wasn't necessary] and turn the cake onto the rack to cool completely. I don't have the nutritional analysis, but it comes in around 25% CFF and 190 calories per serving (12 servings). It's also very high in vitamin A (115% of the RDA, I believe). (makes 12-16 servings) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Approxiamte Equivalents Recipe By :(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** APPROXIMATE EQUIVALENTS Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Info/Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MEASURE EQUIVALENTS----- 3 tsp 1 tb 16 tbsp 1 c 1/4 c 4 tb 1/3 c 5-1/3 tb 2 c 1 pt 4 c 1 qt 2 pt 1 qt 1 1/2 fl oz 1 jigger -----WEIGHT EQUIVALENTS----- 1 oz 25 gm 1/8 oz 1 gm -- 0.035 oz 1 oz 28.35 gm 1 lb 453.6 grams 2 1/4 lb 1 kg -----PRODUCT EQUIVALENTS----- 3 1/2 c 1 lb brown sugar 2 1/4 c 1 lb granulated sugar 3 3/4 c 1 lb powdered sugar 2 c 1 lb butter 2 c 1 lb shortening 4 1/2 c 1 lb cheese -- grated 3 3/4 c 1 lb flour 3 1/3 c 1 lb whole wheat flour 3 1/4 c 1 lb corn meal 3 c 1 lb raisins -- seeded 2 2/3 c 1 lb dates -- pitted 3 1/2 c 1 lb dates -- unpitted -----CAN EQUIVALENTS----- 1 1/2 c #1 can 2 1/2 c #2 can 3 1/2 c #2-1/2 can 4 c #3 can 13 c #10 can -----OTHER EQUIVALENTS----- 4 1/2 c 3 lb chicken -- cooked/diced lb) 2 tbsp Cocoa = 1 chocolate square 1 c Uncooked macaroni = 2-2/3 -- c cooked 1 lb Uncooked meat = 2-2/3 cooked 1 c Uncooked rice = 4 c cooked 1 c Uncooked spaghetti=2c cooked ----- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot And Almond Cookies/muffins Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Basic Cookie Recipe -- (or basic muffin) 1/2 cup dried apricots -- chopped 1/2 cup chopped almonds 50 grams almond meal -- (optional - and use only 150g flour) SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Bread Recipe By :Loafing It, DAK (Jeff Beadles) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 3 C Bread Flour 3 Tbsp Brown Sugar 1 Tsp Salt 1 Tsp Butter -- room temp. 1 C Dried Apricots -- cut in quarters 1 1/4 C Orange Juice (Revised) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 46 >From: jeff@onion.rain.com (Jeff Beadles) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Ice Cream Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz dried apricots 5 ounces water 10 ounces nonfat yogurt -- unsweetened, low or fromage frais 5 ounces fromage frais -- if available.If not, use more yogurt 2 tablespoons lemon juice 4 ounces confectioner's sugar Put apricots and water in a saucepan, bring to the boil and simmer for 20 minutes. Allow to cool, then puree the result in a blender or food processor, add the rest of the ingredients and mix thoroughly. Freeze, stirring regularly. An ice-cream maker would be even better, but I don't have one. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Mousse Recipe By :Joslin Diabetes Gourmet Cookbook (Frances Stewart) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces dried apricots -- (180 g) 3 tablespoons water -- (45 ml) 3 tablespoons Amaretto -- (45 ml) or fresh lemon juice 5 large egg whites -- at room temperature or "Just Whites" -- work well grated zest of 1/2 lemon 1/4 teaspoon vanilla extract -- (1.25 ml) 1/4 cup sliced almonds -- (60 ml) toasted Soak apricots in water and Amaretto for 30 minutes. Place apricots and any liquid in a food processor or blender. Process to a thick puree. Transfer to a small saucepan and cook over ow heat, uncovered, to form a thick puree; stir frequently. Chill. Beat egg whites until stiff. Fold in puree, lemon zest, and vanilla. Spoon1/2 cup (118 ml) of apricot mousse into serving dishes or tuille. Sprinkle with toasted almonds. Serve at once. Makes 8 servings. The mousse is supposed to go into lemon tuiles ( a tulip shaped molded cookie). That would be great for a dessert for special occaisions but I liked the mousse alone. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Oat Cakes Recipe By :Jennifer Hardin Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rolled oats -- up to 3 1/2 cups 2 cups flour 1/4 tsp baking powder 1/3 cup nonfat plain yogurt 1/2 cup fructose -- crystalline or granulated sugar 1/2 cup honey 1/2 tsp vanilla 1 egg white -- or equivalent 1/2 cup dried fruit -- (12 dried apricots) Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder. Chop dried fruit into small pieces. You could use apricots, raisins, dates, dried apples, dried cranberries, or anything else you like. In a separate bowl, "cream" together yogurt, fructose, honey, and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add dried fruit. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to dive in there with your hands and squish it together! Form into 12 patties (these are smaller than the store-bought ones -- you could probably make them bigger if you want). Bake at 325 degrees F for 15 minutes on a non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen. These oat cakes are the result of my attempts to recreate the dense, heavy oat cakes available in some coffee houses and health food stores in northern California. They're shaped like hockey pucks, and they come in apricot/raisin or cinnamon apple. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Sorbet Recipe By :Melanie Barnard, of Bon Appetit Mag (Ellen C. Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Quick & Simple Ideas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned apricot halves -- in heavy syrup, Frozen for at least twelve hours 2 tablespoons amaretto -- optional Place the can of apricots in hot water for about 1 minute. Remove the lid and pour any liquid into a food processor. Remove the bottom of the can, slide the fruit out, and chop into 1-inch pieces. Place in the food processor with the amaretto and process until smooth, about 1 minute. Serve at once or transfer to a container and place in the freezer. - - - - - - - - - - - - - - - - - - - NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996. Bernard was commissioned by the Steel "Packaging Council, a trade group, to present new uses for canned foods at the April conference of the International Association of Culinary Professionals in Philadelphia. Also see recipe "Fruit Sorbets, Easy Procedure from Canned Fruits" * Exported from MasterCook * Apricot-sauced Baked Apples Recipe By :BH&G LOW CALORIE RECIPES,SPRING , 1988 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large tart apples 1/2 cup dried apricot halves -- finely snipped 1 can apricot nectar -- (5 & 1/2 oz.) 2 Tablespoons brown sugar 1/4 teaspoon ground allspice Core apples; score sides with a fork. Place in a 10 x 6 x 2 inch baking dish. Fill apples with apricots. In a small saucepan, stir together nectar, brown sugar, and allspice. Bring to boiling. Pour over apples. Bake, covered, in 350 degree oven for 30 minutes. Uncover and bake about 30 minutes more or till apples are tender, basting occasionally with nectar mixture. Serve warm. Serves 4. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricots In Marsala Recipe By :adapted from The Glass Pantry Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Apricots -- firm 3/4 cup Water 1 1/2 cups Granulated Sugar 1 Lemon Juice -- of 2 tablespoons Lemon Zest -- grated 2 whole cloves 1 1/4 cups Marsala Wine 1/8 teaspoon Ground Cinnamon Prick surfaces of apricots. In a stainless steel saucepan heat water and sugar to a boil, stirring constantly. Reduce heat and simmer until a thin syrup forms, about 10 min. Add the lemon juice and zest, cloves and Marsala. Simmer 4-5 min. Let cool. Pack apricots tightly in clean, dry jars with sealable lids. Stir cinnamon into syrup, then pour it over apricots, filling jars to 1 1/2" of rims. Wipe rims clean. Cover with lids and process in a boiling water bath for 30 min. Let jars cool for at least 12 hrs.; check lids for a complete seal; store in a cool, dark place. Makes about 3 pts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Armenian Thin Bread (Parag Hahts) Recipe By :eskandar@orl.mmc.com (Micheal Eskandarian, 2140) Serving Size : 25 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 C Water -- lukewarm 2 1/4 Oz Active Dry Yeast -- pkg 1 Tsp Sugar 5 Lb Flour -- + flour for dusting 2 Tsp Salt 1/4 Lb Melted Butter -- or crisco 2 Eggs -- optional 1 Tbsp Olive Oil See the Lavash variation at the end of the recipe. 1. Pour 1/4 cup of the water into a small bowl, add the yeast and sugar, stir to dissolve, then cover and set aside to proof. 2. Add flour into a large mixing bowl, sprinkle it over the salt, make a well in the center and pour in the yeast, remaining water, butter and eggs if used, scraping and incorporating the flour that sticks to the sides of the bowl. 3.knead for 10 min. until dough is smooth and elastic and does not stick to the hands. Add more warm water if dough feels stiff. Pour half the olive oil into one palm and shape dough into a ball, turning to coat all sides. 4. Xfer the dough to a clean bowl. Add remaining oil and turn dough again. Cover w/ plastic sheet, wrap well and set aside in a warm draft free place until doubled in bulk. 5. Punch dough down, divide into 20 to 25 balls. Keep well wrapped till ready to roll out. 6. Pick up the first ball, flatten it with the hands or a rolling pin into a circle about six inches in dia. Use the reserved flour for rolling the circles of dough. Sprinkle both sides with flour and continue with remaining balls, stacking the circles in six or eight piles. 7. Remove oven shelving, heat oven to 500 deg. Broiler pan should be at closest level to flame. Have on hand a standard size rolling pin, a long thin dowel a large spatula and a fork. 8. Sprinkle flour on counter surface, take the first circle of dough and with rolling pin roll it to the size of a large pie crust or about 15" in dia. 9. Prick dough with fork all over. Drape over dowel and place it on the oven floor. This will bake in about 90 seconds. Use long spatula to pick up the bread and place it under the broiler for another 90 secs. Lower oven heat to 450 if bread is baking faster than 3 min. 10. Keep breads in a cool place. Will keep for months and can be eaten dry or sprinkled with water. Yield: 20-25 15" in dia. To make Armenian Lavash, bake the last few breads with the oven door open. Bake until it is a light brown on the bottom, turn over and bake until other side is browned. Don't close door while baking. The result is a soft bread which is delicious bread when spread with butter or eaten with cheese and olives. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke And Parmesan Spread Recipe By :Alekz Traynor Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cottage cheese artichoke hearts parmesan cheese garlic cilantro onion artichoke and parmesean spread: mix finely chopped artichoke hearts (packed in water) with some parmesean (a little goes a long way) and cottage or ricotta cheese. add garlic, cilantro, onion,... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke And Spinach Dip Recipe By :Back to the Country Newsletter(Barbara Schmidt) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces artichoke hearts -- frozen 1 package frozen chopped spinach -- (5 oz.) 1/2 cup onion -- chopped 1 tablespoon garlic -- minced 1/2 cup low-fat mayonnaise 1/2 cup chicken broth -- defatted 1 tablespoon lemon juice 1 tablespoon grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper In a medium size skillet, pour broth, spinach, onion, garlic and artichoke hearts to a boil over high heat. Reduce heat, cover and simmer 12 minutes, stirring frequently, until artichokes are tender. Drain in strainer. Process in a food processor until almost smooth. Empty into a medium bowl and refrigerate for at least 1 hour or until cold. Stir in mayo, cheese, lemon juice, salt and pepper. Makes a scant 2 cups. 12 servings at 2 1/2 tbsps each Per serving: 35 calories, 1g fat, 1gprotein, 6g carbohydrates, 0mg cholestrol, 207mg sodium. Exchanges: 1/4 starch/bread, 1/3 vegetable, 1/4 fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke Dip Recipe By :FF List:Woman's Day 12/20/94 (Ann Miner) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat sour cream 3 tablespoons grated Parmesan cheese 2 scallions -- cut in chunks 1 small clove garlic -- chopped 1 can artichoke hearts -- (14 oz) rinsed, drained Process sour cream, Parmesan cheese, scallions and garlic in a food processor or blender until blended. Add artichokes and process just until finely chopped. (1 3/4 cups) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke Tomato Alfredo Recipe By :FF Mailing List (Lynn Warble) (Reposted by Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Rave Reviews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can artichoke hearts -- chopped reserved juice 2 whole tomatoes -- chopped 1 whole onion -- diced 1 cup mushroom -- sliced, optional (2 cups) 1/2 cup fresh basil -- chopped 1/2 cup skim milk -- or soy milk 2 tablespoons flour -- ww optional Toss chopped artichokes and juice into pan. Thicken with flour and milk to desired thickness. Add onion, mushrooms, tomatoes and basil. Cook for a short time leaving vegetables firm and tasty and pretty. Cook up a batch of your favorite spaghetti noodles. Rinse. Toss artichoke sauce on top and voila. - - - - - - - - - - - - - - - - - - - NOTES : Also known as "Lynn's artichoke-tomato pasta sauce" I usually pre-saute the onions as I prefer them more cooked. Do be careful not to overcook this delicate sauce. It is also better on a lighter pasta such as angel hair of extra thin spaghetti. [Ellen C] * Exported from MasterCook * Artichoke-rice Salad Recipe By : Meatless Gourmet, Bobbie Hinman (L. Wilson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 cup brown rice 1 jar artichoke hearts -- (6 oz) marinated drained and thinly sliced (liquid reserved) 1/3 cup red onion -- cut vertically into thin slivers 1 cup chopped tomato One & a half T reserved artichoke marinade 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons water 2 cloves garlic -- crushed 1 teaspoon dried parsley salt and pepper to taste Makes 6 servings. Cook rice according to usual practice. Let rice cool 20-30 minutes covered. Add artichoke hearts, tomato and onion to rice. Toss to combine. In a small bowl combine remaining ingredients. Add to rice and mix well. Serve warm or cold. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichokes In Mustard Sauce Recipe By :Cooking Light & Easy Cooking Collection (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages artichoke hearts -- frozen, thawed & drained (9-oz each) 1/4 cup nonfat mayonnaise 1/4 cup nonfat sour cream 2 tablespoons Dijon mustard 1 tablespoon white worcestershire sauce 1 clove garlic -- minced 1/4 cup bread crumbs 1 tablespoon chopped fresh parsley Place artichokes in a 1-quart casserole. Combine mayonnaise and next 4 ingredients in a small bowl; stir well. Spread mayonnaise mixture evenly over artichokes; sprinkle with breadcrumbs. Bake at 350 degrees for 25 minutes or until thoroughly heated. Remove from oven and sprinkle with parsley. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Lentil And Brown Rice Soup Recipe By :Woman's Day March 1991 (Reggie Dwork) Serving Size : 6 Preparation Time :0:45 Categories : Eat-Lf Mailing List Main Dishes Rice Side Dishes Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 C Water 12 Oz Lentils -- rinsed and drained 1/2 C Brown Rice -- uncooked 1 C Scallions -- chopped Tops included 1 C Celery -- chopped 1/2 C Green Bell Pepper 1/2 C Parsley -- chopped 2 Tbsp Ginger Root -- grated 4 Tsp Garlic -- minced 1/4 C Soy Sauce -- Low Sodium 2 Tbsp Rice Vinegar -- or white wine or -- cider vinegar 1/2 Tsp Salt -- optional Hot Pepper Sauce -- to taste Bring water to a boil in 4 qt pot. Stir in lentils and brown rice, reduce heat to med and boil gently uncovered until lentils and rice are tender but not mushy, about 30 min. Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, parsley, gingerroot and garlic. Cook 3 - 4 min, just until celery and green pepper are tende. (May cook the above in water, wine or balsamic vinegar.) Stir veggie and remaining ingredients into lentil mixture. Serve additional vinegar at the table. - - - - - - - - - - - - - - - - - - - NOTES : Cal 282.3 Fat 1.3 g Carbs 51.3 g Protein 19.4 g Sodium 441 mg Dietary Fiber 18.8 g CFF 3.9% * Exported from MasterCook * Asian Noodles Recipe By :Homearts Cooking (Sally Eisenberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Noodles are a staple in countries throughout Asia--China, Japan, Thailand, Vietnam, Korea-- and many types can now be found in our Oriental-food stores and more and more, in supermarkets. Use them as they're used in their countries of origin: in soups and stir fries, or with meats or fish. Thai flat rice noodles, are called jantaboon noodles in Thailand, are also native to China and Vietnam. Japanese chuka soba noodles, a new lower-fat version of the familiar ramen noodle, made from wheat. Its bright golden color comes from food coloring, not egg yolk. Chinese bean thread noodles, also known as cellophane, crystal, or glass noodles, found all across Asia, are made from mung bean starch. Soba noodles are buckwheat noodles, popular in northern Japan, where they're traditionally eaten on New Year's Day. Japanese udon noodles, made with rice flour, are thicker and chewier than the others . - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Vinaigrette Recipe By :winski@toxic.pharm.arizona.edu (Shannon Winski) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sesame oil -- (to 2 t) toasted 1 teaspoon Soy Sauce -- to 2 2 tablespoons Brown Sugar 1 teaspoon Black Pepper 4 ounces Rice Vinegar 1 ounce Vegetable Oil Shake vigorously until sugar is dissolved. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus And Mushrooms With Piquant Sauce Recipe By :QUICK&EASY DIET GOURMET RECIPES,FRANCINE PRINCE(Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dried onions -- minced 1/4 cup dry vermouth 1/4 cup water 1 box asparagus -- frozen (10 oz.) or 3/4 pound fresh asparagus -- sliced in 1" pieces 1/2 pound fresh mushrooms -- washed, trimmed, and thick-sliced 1 large sprig parsley 1 teaspoon Barbeque Spice Mix -- see recipe 1 teaspoon tomato paste Place dried onions in a medium sized saucepan. Add vermouth and water, stir. Then add asparagus and mushrooms in alternate layers. Bring to boil. Cover and slow-boil for 8 mins., stirring gently twice. Set colander over bowl. Pour mixture into colander and drain well. Discard parsley sprig. Place asaragus and mushrooms in warmed serving bowl. Return drained liquid to saucepan. Add Barbeque Spice Mix and tomato paste. Cook over medium heat for 2 mins., stirring often. Liquid will thicken slightly and reduce by one third. Pour over vegetables and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Appetizer Recipe By :FF COOKING'S EASY WITH A MICROWAVE (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound asparagus 1 tablespoon water 1 cup fresh squeezed orange juice 3 tablespoons low sodium soy sauce 1 clove garlic -- smashed flat and minced 1 tsp. grated orange rind Break off the tough lower end of each stalk of asparagus. Wash and cut stalks into 1 inch pieces. Place asparagus and water in a microwave safe container. Cover and microwave on high for 4 to 5 minutes. Let stand 5 minutes. Drain excess water out of container. Pour juice and soy sauce over asparagus, add garlic and stir. Marinate for at least one hour. Strain off marinade and use as salad dressing, if desired. Arrange asparagus on a serving dish and garnish with grated orange rind. Serve at room temperature or chill. Serves two. URL: http://www.myvillage.com/2consum/23food/23021g2.htm - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Appetizers Recipe By :AubornQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Asparagus lemon juice olive oil garlic white bread slices -- firm lowfat cream cheese lemon-pepper diet margarine Tender spears can be steamed until tender-crisp and then marinated in lemon juice, olive oil and a hint of garlic. Serve cold on a lettuce lined platter garnished with lemon wedges.Or try this with fresh or frozen asparagus: Cook until tender-crisp, drain and cool. Cut crusts from a firm sliced white bread (such as Pepperidge Farms), flatten slices with a rolling pin and spread with lite (NOT Fat-free) cream cheese which has been well seasoned with lemon-pepper. Roll asparagus spears in bread slices (trimming vegetable ends to fit if necessary), secure with toothpicks. Chill thoroughly, then brush with reduced fat margarine and bake, seam side down, at 350F for approx. 20 minutes or until hot and crispy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Guacamole Recipe By :(Lisa Ferguson) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus spears -- cut into 1" lengths (2 cups) 3/4 cup water 2 tablespoons plain nonfat yogurt 1 tablespoon lemon juice 1 medium tomato -- seeded and chopped (1 cup) 2 tablespoons green onion -- sliced 1 teaspoon ground cumin 1 clove garlic -- minced 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon cayenne Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-110 minutes, or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill, if desired. Serve with raw veggies or tortilla chips. Makes 12 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Rice Oriental Recipe By :(Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh asparagus -- or 10 oz frozen 1 tablespoon olive oil 1 clove garlic -- crushed 1/4 teaspoon fresh ginger -- grated 2 cups chicken broth 1/4 cup chopped green onions 2 teaspoons soy sauce 1/2 teaspoon sugar 1 cup long-grain white rice Cut asparagus diagonally into 2 inch lengths, keeping bottom ends seperate. Heat oil in wok or Dutch oven (non-stick). Add garlic, ginger and asparagus bottoms. Stir-fry 1 minute. Add remaining asparagus; stir-fry 2 minutes. Remove asparagus and set aside. Add broth, green onions, soy sauce, and sugar. Bring to a boil; stir in rice. Cover; reduce heat to low and simmer 15 minutes. Add asparagus; cook 5 more minutes. Makes 5 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Soup Recipe By :COOKING LIVE,SHOW #CLD036(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus 6 cups chicken stock -- or canned broth 1/2 cup minced shallot 1 potato -- grated Salt and freshly grated pepper to taste Plain low-fat yogurt or low-fat sour cream for garnish Grated lemon peel for garnish Snipped fresh dill for garnish In a saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender. Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh. In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot. To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus With Basil And Ricotta Recipe By :Pasta e Verdura,Jack Bishop (Deb Kirwan) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Pasta Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus 1 1/3 cups ricotta cheese -- light 2/3 cup grated Parmesan cheese 1/2 cup fresh basil leaves -- minced 1 teaspoon salt 1/2 teaspoon black pepper -- freshly ground 8 ounces pasta -- penne 1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta. 2. Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces. Steam the asparagus until crisp-tender, about 2 minutes. Set the cooked asparagus aside. 3. Combine the two cheeses with the basil, salt, and pepper in a medium bowl. Set the mxiture aside. 4. While preparing the sauce, cook the pasta. Just before it is done, carefully remove 1/3 cup of the cooking liquid and stir it into the cheese mixture. The cheese sauce should be smooth and creamy. 5. Drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the ricotta mixture and asparagus. Mix well to coat the pasta with the sauce. Transfer portions to warm pasta bowls and serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus With Honey-garlic Sauce Recipe By :National Honey Board,San Jose Mercury News (Reggie Dwork) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Fresh Asparagus 1/2 C Dijon Mustard 1/2 C Beer -- Dark Or Dark Ale 1/3 C Honey 1 Clove Garlic -- Minced 1/2 Tsp Dried Thyme -- Crushed 1/2 Tsp Salt Trim or break off asparagus spears at tender point; rinse. In large skillet, in boiling water to cover, cook asparagus until crisp-tender, 3-5 minutes. Do not overcook. Drain and rinse under cold water. Combine remaining ingredients for the sauce. Pour over asparagus. Excellent!! Entered into MasterCook by Reggie Dwork With permission from The San Jose Mercury News newspaper. - - - - - - - - - - - - - - - - - - - NOTES : According to MasterCook: Cal 108.7 Fat 1.2g Carbs 23.5g Fiber 1.8g Protein 2.4g Sodium 517mg CFF 9.2% Made this for dessert tonite and it was really quite good. I have one of those little cake inserts that goes into my crockpot so it is very easy to make a cake or bread in it. * Exported from MasterCook * Assorted Dips Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Honey Mustard: honey mustard Thousand Island Dip: Nonfat Mayonnaise ketchup sweet relish capers grated onion Serve Honey Mustard dip with jicama. Server Thousand Island dip with celery sticks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Austrian Malt Bread Recipe By :Brd. Machine Ckbk,German (Allen Michielsen) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Active Dry Yeast 2 C Bread Flour 1 Tsp Salt 1 Tbsp Sugar 2 Tsp Malted Milk Powder 1 Tbsp Butter 2/3 C Water (Revised) The Bread Machine Cookbook By D.R. German ISBN 1-55867-025-4 $8.95 (medium size) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Autumn Muffins Recipe By :Judi Chadwell (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour, all-purpose -- or whole wheat flour 1/2 Cup Oat Bran 1/2 Tsp Baking Soda 1/2 Tsp Baking Powder 2 Tsp Cinnamon 1/2 Tsp Ground Ginger 1 Tsp Nutmeg 3/4 Cup Brown Sugar -- Packed 1/2 Cup Unsweetened applesauce 3 Egg Whites 1 Tsp Vanilla 1 Cup Canned Pumpkin 3/4 Cup Chopped Walnuts or chopped pecans 1/2 Cup Raisins 1 Cup Apple -- Chopped Coat a muffin pan with nonstock spray or line the cups with paper baking cups. Set aside. In a medium bowl, whisk the flour, bran, baking soda, baking powder, cinnamon, ginger and nutmeg. In a large bowl, mix the sugar, applesauce, egg whites, and vanilla. Stir in the pumpkin. Add the flour mixture and mix quickly. Fold in the nuts, raisins and apples. Fill the muffin cups three-quarters full. Sprinkle a small amount of brown sugar and granola onto the top of each muffin, pressing the toppings slightly into the batter. Bake at 350 until a toothpick inserted in the center of a muffin comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Remove the muffins from the pan and put them on the rack to finish cooling. Makes 12 muffins. - - - - - - - - - - - - - - - - - - - NOTES : Variation: Replace the chopped nuts with low-fat granola. * Exported from MasterCook * Avocado And Orange Pasta Salad Recipe By :WW Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Ounces pasta bows, flochetti,farfelle, or butterflies 2 Medium Oranges 1 Tablespoon Olive oil 1 Teaspoon White wine vinegar 1 Medium Avocado 1/2 Ounce pine nuts -- toasted Salt and freshly ground Black pepper Preparation and cooking time: 30 minutes + 1 hour chilling Calories per serving: 295 Freezing not recommended 1. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes or until al dente. Rinse well with cold water and drain thoroughly. Place in a salad bowl. 2. Peel the oranges, carefully removing all the pith. Segment the oranges over a bowl to catch the juices and add the segments to the pasta. 3. Mix the oil and wine vinegar with the reserved orange juice and season with salt and pepper. Carefully spoon the dressing into the pasta, stirring gently to coat. Cover and refrigerate for 1 hour to allow the flavours to develop. 4. just before serving, peel, quarter and thickly slice the avocado and gently fold it into the pasta. Sprinkle with the toasted pine kernels and serve immediately. Cook's note: Sprinkle the sliced avocado with lemon juice to prevent it turning brown. Selections per serving: 1-1/2 Carbohydrate; 2 Fat; 1/2 Fruit; 50 Optional Calories Variations: Replace the pine kernels with 2 tablespoons of bacon bits. This will reduce the Optional Calories to 45 per serving and make it unsuitable for vegetarians. Try substituting the olive oil with hazelnut or walnut oil to add a subtle nutty flavour to the dressing. Recipe by: The Weight Watcher's Pasta Cook Book. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Backpacking Simple Food Ideas Recipe By :Ellen C. Serving Size : 1 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Here are very, very simple ideas for dehydrated and light-weight foods. 1) Any packaged dinner mix from the grocery and packed in ziploc baggies ie, Macaroni & Cheese, Rice-a-Roni, Broccoli and Cheese, etc There are tons of these things available today. If they call for milk, then the boys can carry powdered milk in baggies. Margarine will travel well, and since they will be working hard, the extra fat might be desireable. 2) Instant oatmeal and instant grits and bagels are great for breakfast. Again, powdered milk can be used with these. Get some of the new Fantastic Foods hot cereal mixes--they are warm and filling. 3) Dehydrated vegetables and full meals can be found in camping stores. Add dried peas to a box of mac & cheese, for instance 4) Try Ramen noodle soups, or any of those "soup in a cup"s (that can be packaged in baggies so they take up less room). 5) Dehydrated bean flakes that mix up almost instantly with water are available in HFS. Mix these with some cooked minute rice and put in a tortilla. Yum! Flavor them with onion, garlic, cumin powders. 6) Cheese backpacks well. Again, the fat may not be so bad if they are hiking all day. And if it's cold, then the fat is almost necessary to help them stay warm. (You need a lot more calories when it's cold.) Add a hunk to any soup, pasta, rice, or dehydrated veggies you're cooking. 7) Pasta, pasta, pasta. Top it with sauces made from the dry package mixes. A lot of these are tasty. High in sodium and preservatives sometimes, but for a couple of meals they won't hurt you. 8) Instant mashed potatoes that can be mixed with the powdered milk or water only. Make up an instant gravy to go top. (I *really* like the Hain's brown gravy mix and it's fatfree and all natural.) 9) Dried fruit can be cooked in some water and put on top of a piece of angel food cake for dessert. (Hey, the cake might get crushed a little, but it is lightweight!) Add some cinnamon and Tang (in lieu of orange juice) and you approximate a Cooking Light recipe. 10) The dry veggie burger mixes would make a great meal. Most of them make up with water only and many are quite tasty. 11) Bulgar and couscous cook up in only a few minutes with boiling water. 12) There are lots of dried meats and fish available, but I've never used them As you can see, when we camp, I like to cook things that require water only. No fancy cooking and then tough clean up for me! I find that when I'm "on the trail", ALL foods taste wonderful because I'm always so hungry. I eat things when hiking that I'd never, ever eat at home. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacon Tofu Recipe By :Robert Stern Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon salt 1 pound tofu We mix a lb. of tofu with a tablespoon each of chile powder and cumin, and a teaspoon of salt. Mash (or process) it all up and cook it over an extremely low light for about 3 hours, stirring occasionally, ending up with it so dry there's no sensible moisture and it seems to keep indefinitely without refrigeration. We grind it up and have what we think is a good meat substitute for pasta sauces, tacos/burritos, potato topping, or even mixing in slaws/salads. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagel Chips Recipe By :Joslin Diabetes Gourmet Ckbk (Anita Matejka) Serving Size : 10 Preparation Time :0:15 Categories : Appetizers Breads Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bagels 1/8 tsp garlic powder 1/8 tsp onion powder 1/8 tsp cumin 1/8 tsp oregano 1/8 tsp fat-free parmesan cheese 1/8 tsp chili powder Preheat oven to 400 or toaster oven works fine. With a sharp knife, slice bagel into very thin slices so that you can almost see through them (you'll get about 10 slices). Place slices on a baking sheet. Lightly spray with cooking spray. Quickly sprinkle in a small amount of seasoning (a little goes a long way) or leave plain. Bake for 3 to 4 minutes until lightly browned-be careful; they burn easily. Break each slice into 4 chips. - - - - - - - - - - - - - - - - - - - NOTES : Store in an airtight container for up to 3 days. * Exported from MasterCook * Bagels Recipe By :(Jonathin the Cyberarian) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 1 1/2 teaspoons sugar 1 package dry yeast 1/2 cup vital gluten 4 cups all-purpose flour -- (4 to 5) 1 tsp. salt 1 gallon water 5 Tbs. sugar 1 egg white -- (optional) Toppings (optional): poppy seeds onion, -- minced, sauteed sesame seeds caraway seeds Bagel magic The bagel-making process defies logic: To achieve the crusty outside that encloses the chewy inside, you must first simmer the uncooked bagels in water before baking them. If you're making bagels for the first time, you may well suspect you'll end up with waterlogged blobs of dough. Fear not; the process has stood the test of time, and your results will be similar to (or better than) bagels found at your local bakery. Bagels, you may be surprised to learn, are actually easy to create; the following recipe yields authentic results that are unbelievably fresh. Make sure you use real gluten flour, available at natural food stores and specialty food stores, unless your flour contains a added gluten. Gluten is what makes the dough elastic, and the finished bagel chewy. In a small bowl, stir together 1/2 cup warn water, 1:1/2 teaspoons sugar and yeast. Let stand 10 minutes or until foamy. (If mixture does not foam, yeast is not fresh enough or water was too hot or too cold, and dough will not rise properly.) In a large bowl, combine gluten flour, 2 cups all-purpose flour, salt and remaining 1:1/2 cups warm water. Add yeast mixtures and beat with electric mixer on low speed or by hand for at least 5 minutes. Add 2 more cups flour; mix until dough turns into a ball. Turn dough out onto a floured surface and knead by hand until smooth and elastic, adding more flour if necessary, about 5 minutes. Transfer dough to a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and place in a warm, draft-free location. Let dough rise until doubled in size, about 1 hour. Turn dough onto floured surface and knead by hand until smooth and elastic, adding more flour if necessary, about 5 minutes. Transfer dough to a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and place in a warm, draft-free location. Let dough rise until doubled in size, about 1 hour. Turn dough onto floured surface again and punch down. Knead until smooth and elastic, about 2 minutes. Divided dough into 12 pieces, and shape each piece into a circle. With your thumb, press a hole in the middle. Work bagel around thumb to create the desired size hole. After each bagel is formed, place on a lightly floured surface and cover with a dry towel. When all bagels are formed, cover dry towel with a damp towel and let bagels rest until they are 1:1/2 times their original size (not doubled in bulk), about 30 minutes. Meanwhile, preheat oven to 425 degree. Prepare a water bath by bringing 1 gallon water and 5 tablespoons sugar to a boil in a large pot. Reduce heat until water is just simmering. When bagels have risen, transfer them to the simmering bath, no more than 3 at a time, with a slotted spoon. Bagels will sink, then rise to surface. (If they don't sink, they rose too much. There's no harm done; they will just be oversized and less chewy.) Simmer bagels for 1 minute, flip and simmer 1 minute more. Remove to a large baking sheet covered with parchment paper or to a lightly greased air-cushioned baking sheet. (Do not use a regular greased baking sheet; bagels will burn and stick.) Brush bagels with egg white, if desired, for a high-gloss shine. Sprinkle with desired toppings. If not using egg white, dip bagels in desired toppings and place facedown on baking sheet. Bake in center of oven for 10 minutes. Remove from oven and turn over. Bagel should be set but not browned. Bake 10 minutes more or until bagels are toasty brown (some ovens may require as much as 30 minutes of baking). Cool bagels and store in a plastic bag in refrigerator to keep fresh for several days. Freeze any bagels you won't be consuming within a few days' time. Makes 12 bagels. PER BAGEL: 159 CAL.; 5G RPOT., O.3G FAT; 30G CARB.; 0 CHOL; 192MG SOD.; 1G FIBER. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #2 Recipe By :(Rosalie Payne) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons yeast 2 Cups warm water 1 Tablespoon sugar 1 1/2 Teaspoons salt 5 Cups flour see directions for variations Mix together and knead for 8 minutes by hand or 4 minutes in bread mixer. Let raise for 20 minutes. Divide into 16 equal pieces. Form into round bagel shape. Use thumb to punch hole in middle. Let raise for 20 minutes. When you have about 8-10 minutes left of the raising time, start a pan of water boiling. I use a deep frying pan. I also start preheating my oven at about this same time. It takes a while to get it up to 500 degrees. Boil bagels for 45 seconds on one side, turn over and boil on the other side for 30 seconds. Bake at 525 for 10 minutes. (My oven doesn't go to 525 so I bake mine at 500 for 12 minutes) Variations: CINNAMON RAISON: Add 3 to 4 tsp cinnamon and 1/2 cup raisins ONION: Add 1 Tblsp. dried onion and 1 tsp onion powder FRUIT: Add about 2 cups thawed and drained frozen berries. You will also need to add extra flour to get a consistency that you can work with. Divide your dough into about 20 equal pieces. I have used Strawberries, Raspberries and blackberries. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #3 (With Variations) Recipe By :(Mary-Anne Wise) Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 Cups flour 2 Packages active dry yeast 1 1/2 Cups warm water -- 110-115 F 3 Tablespoons sugar 1 Tablespoon salt 1 Tablespoon sugar In mixer bowl combine 1 1/2 cups flour and the yeast. Combine warm water, 3 Tbls. sugar and the salt. Pour over flour mixture. Beat at low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes on high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic, 6 - 8 minutes. Cover; let dough rest 10-15 minutes. Cut into 12 portions; shape into smooth balls. Punch a hole in the center of each with a floured finger. Pull gently to enlarge hole to 1 1/2 to 2 inches. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat for 1 1/2 - 2 minutes on each side. Tops should not brown. Heat 1 gallon water and 1 tablespoon sugar to boiling; reduce heat. Cook bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towelling. Place on greased baking sheet. Bake in 375 degree oven 25 - 30 minutes. Makes 12. Light Rye Bagels: Prepare as above, except substitute 1.25 cups rye flour for 1.25 cups all purpose flour. Whole Wheat Bagels: Prepare as above, except substitute 1.25 cups whole wheat flour for 1.25 cups all purpose flour. Herb Bagels: Prepare as above, except add 2 teaspoons dried margoram, crushed, or 1 tsp dried dillweed, or 1 tsp dried tarragon, crushed, or 1/2 tsp garlic powder to the flour/yeast mixture. Parmesan Bagels: Prepare as above, except stir in 1/4 cup grated parmesan cheese into the flour/yeast mixture. Onion Bagels: Prepare as above. Cook 1/2 cup finely chopped onion in 3 Tbsp butter or margarine until tender but not brown. Brush onion-butter mixture over tops of bagels after first 15 min of baking. Poppy or Sesame Seed Bagels: Prepare as above. Before baking, brush tops with teaten egg, sprinkle with poppy seed or toasted sesame seed. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels And Variations (Cinn.raisin/date And Onion) Recipe By :Kathy Cox Serving Size : 60 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 C Water -- lukewarm 2 Tbsp Active Yeast -- SAF-instant is best 1/2 C Sugar 16 C Flour 450 degree over, 10 to 15 minutes. Makes 60 bagels. Proof yeast in water, let sit 5 minutes, should be foamy. Add the sugar, salt, and about 14 cup flour. Add enough flour to make a semi-stiff dough. Knead 15 minutes until smooth and satiny using additional flour as needed. Return dough to oiled bowl and let rise until double, about 45-60 minutes. Preheat oven to 450. Punch dough down and knead lightly. Cut into 4 oz. portions and roll into ropes about 3/5" in diameter and 6" long. Pinch ends of dough together to form doughnut shape. Do this by wrapping dough around 2 or 3 fingers, pinch, then roll joining on board. Bring water to a boil and add 2 Tblsp sugar per 2 quarts water. Drop bagels into water one at a time and turn them over when they come to the surface. Boil 1 min longer. Place bagels on oiled cookie sheet, sprinkle with poppy seeds, sesame seeds, or whatever strikes your fancy. Bake 10-15 min until golden brown. Remove from pan immediately. Can be baked on parchment paper. Variation: (These are wonderful!) Cinnamon Raisin/Date Bagels Add with the sugar to the above recipe etc. 1/4 cup molasses 2 Tblsp cinnamon 1 Tblsp nutmeg 1 1/2 cups raisins or dates Onion Bagels To the above recipe add: 2 onions grated 1 cup poppy seeds (optional) Other Possibilies: Orange poppyseed, Jalapeno, Sundried Tomato and Basil, or Garlic. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels With Variations Recipe By :Home Cookin (Claudia) Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Bagel: 2 cups warm water 2 pk Active dry yeast 3 tb Sugar 3 ts Salt 5 3/4 c Flour 3 qt Water 1 tb Sugar Cornmeal 1 Egg yolk 1 tb Water WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar. Use 3 T honey instead. In place of flour, use 2 c whole wheat flour, 1/2 cup wheat germ, and about 2 3/4 cup all purpose flour, blended together. Knead with white flour. PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Use 3 T dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1 3/4 cups all purpose flour blended together. Knead with white flour. ONION BAGELS: Add 1/2 cup instant toasted onion to basic dough with the yeast , water and sugar in basic recipe. SEEDED BAGELS: Springle boiled bagels with sesame seed, poppy seed, or caraway seed after using egg wash and before baking. Combine warm water, yeast and sugar. Let stand 5 minutes, stir in 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tbls water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bailey's Irish Cream Bread Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water -- very warm 1 package Yeast 1 cup Oats 3 cups Bread flour 1 teaspoon Salt 1/3 cup Honey 2 tablespoons Bailey's irish cream -- or to taste --OR- 2T bourbon or whiskey --AND- 1T nonfat dry milk powder Recipe by: "Aine.McManus" , Gaelic List Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn't rise much, but the texture is great. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Acorn Squash Rings Recipe By :Fatfree List:Ellen Kehrbaum (Aimee Bucchino) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Acorn squash -- (about 1/2 lb) 1 teaspoon Maple syrup 1/4 teaspoon Ground cinnamon 1 teaspoon Water 1 apple -- cored and sliced,opt Wash the squash, then slice it crosswise into 1/4-inch rings. Remove the seeds and pulp. Layer the rings in a casserole dish, top with maple syrup, dust on cinnamon and sprinkle with water. (As an added touch, slices of apple can be placed in layers alternating with the squash rings.) Bake, covered, in a preheated oven at 275 degrees for about 30 minutes. The timing and temperature are not critical, so this can bake along with other dinner dishes. Calories: 72 Fat: 0.2 gm 2% fat This recipe is taken from the Stop the Insanity recipe book by Susan Powter. Shared by Ellen Kehrbaum From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Apples With Apple Cider Yogurt Recipe By :Robin Goldberg Isaacs Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups apple cider -- juiced 2 oranges -- juiced 1 lemon -- juiced 4 Tablespoons brown sugar -- firmly packed 1/8 Teaspoon ground cinnamon 2 Tablespoons currants 4 tart apples 1 Tablespoon maple syrup Cider Yogurt -- see recipe Preheat oven to 400 deg F. In a small saucepan, combine all the ingredients except the apples and cider yogurt. Place on high heat and bring to a boil. Continue boiling, stirring frequently, until the liquid is reduced by half. Remove from the heat and set aside.Core the apples, without cutting through the bottom of each. Peel each apple one-third of the way down from the top. Place the apples in a 2-quart baking dish. Pour the cider reduction into and over the apples. Bake for 30 minutes, or until tender, basting occasionally.To serve, place each apple in a bowl with the cider yogurt and top with a drizzle of the pan juices. - - - - - - - - - - - - - - - - - - -