* Exported from MasterCook * Calzones #3 Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 8 Ounces wholemeal flour 4 Ounces malted flour Pinch salt 1 Teaspoon sugar 1/2 Package yeast -- instant Filling: 1 Whole onion -- chopped 2 Cloves garlic -- chopped 3 Whole tomatoes -- peeled and chopped 1 Whole red bell pepper -- chopped 2 Ounces cheese -- (or 3 oz salt and pepper lemon juice worcestershire sauce paprika cayenne I made a bread dough with 8 oz wholemeal flour and 4 oz malted flour, a large pinch of salt, a teaspoon of sugar and 1/2 a sachet of instant yeast. I made it in the food processor, using the dough hooks, and added just enough warm water until it came together in a ball. Kneaded it, partly by machine and partly by hand, until it was smooth and no longer sticky, then put it in a clean bowl, covered with a plate, in the airing cupboard for about an hour. Incidentally, I've never felt the need to coat it with oil - it stays moist enough. While it was rising, I made the filling of an onion, chopped, 2 cloves of garlic, crushed, 3 tomatoes, peeled and chopped, a red (bell) pepper, peeled and chopped, 2-3 oz cheese (I didn't weigh it; just a "nice amount"), grated. Mixed all together in a bowl and seasoned with salt, freshly ground black pepper, lemon juice (about 1/2 - 1 tablespoonful, didn't measure!), Worcester sauce, paprika and cayenne pepper (Not a lot, Curtis; you can add some more!). Rescued the dough, knocked it down, divided it into three. Rolled it out very thin on floured surface, roughly circular, piled 1/3 of the filling on each "circle", brushed edges with water, sealed, and placed on greased baking-sheet. Baked at gas mark 7 (425 F) for 20 minutes. Served with green salad. The family wants this again very often, so they tell me! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candy Malt Shoppe Pie Recipe By :Whoppers. Candy (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 cups lowfat graham crackers -- crumbed 1 tablespoon oil ----Filling---- 2 cups fat-free frozen vanilla yogurt -- softened 8 ounces Cool Whip Lite(r) -- thawed 1 1/4 cups malted milk balls -- crushed Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. 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 vanilla yogurt and whipped topping in a mixing bowl until well blended. Mix 1 cup crushed malted milk balls into yogurt mixture. Spoon into prebaked pie crust. Top with remaining malted milk balls. Freeze 4 hours or until firm. - - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with whipped topping & whole malted milk balls. * Exported from MasterCook * Canned Beans Recipe By :Katherine Nunuk Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Packed in sterilized jars: 2 lbs green beans -- (tips off) 4 cloves garlic 2 1/2 cups water 2 1/2 cups vinegar 1/4 cup salt -- pickling 1 tsp cayenne 4 heads dill 2 1/2 cups water Into each jar add: 1/4 tsp cayenne 1 clove garlic 1 head dill 4 pints Boil vinegar,salt,water together. Add to jars. Put lids on. Process in hot water bath for 20 minutes. Tighten lid rings. People place them in tomatoe drinks as a substitute for celery.[Katherine] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cannellini With Dried Tomatoes And Herbs Recipe By :Linda Brock Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Quick & Simple Ideas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- diced 5 cloves garlic -- chopped 2 c vegetable broth 6 sun-dried tomatoes -- slivered 2 cans cannellini beans -- rinsed and drained 5 fresh basil leaf -- slivered 10 fresh sage -- leaves, slivered fresh ground pepper -- to taste Saute onion and garlic in some broth until softened. Add remaining broth and other ingredients and heat through. Serve over grain of choice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cantonese Roast Veal Or Turkey Recipe By :(Tina D. Bell) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Meats Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless veal shoulder or white and dark meat turkey Marinade: 5 tablespoons soy sauce 2 tablespoons cold water 3 tablespoons brown sugar 1 tablespoon honey 1 teaspoon FiveSpice Powder 2 garlic cloves -- minced fine Few sprigs fresh coriander -- for garnish This is a versatile recipe. You can prepare it in advance; you can slice and serve the meat as is; you can stir fry it with vegetables, bean curd or noodles. You can also dice it and use as a filling for steamed or roasted buns, and, finally, you can use it for great sandwiches. 1. Cut the meat into 6 strips 1 half inches wide, 5 inches long and 2 inches thick. 2. Combine the marinade ingredients, blending thoroughly. Add the meat strips, and turn them several times in the marinade to be sure they are well coated. Marinate for 1 half hours. 3. Heat the oven to 350_ F. Fill a large roasting pan with 2 inches of water and place it on the bottom of the oven. The pan of water will catch the drippings and reduce smoking in the oven. Place a rack at the top of the oven. 4. Insert the pointed end of an S hook into one strip of meat. Use the other end of the hook to hang the meat from the top rack of the oven, placing the meat directly over the pan of water. Do the same with the remaining strips of meat. Roast for 25 minutes, or until done but not dry. 5. Cut the meat into diagonal slices and arrange on a serving platter. Garnish with coriander and serve hot or warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cantonese Style Grilled Leg Of Lamb Recipe By :Bonnie Stern,Simply Heartsmart Cking(Ann Cornellier) Serving Size : 8 Preparation Time :1:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Meats Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds leg of lamb, trimmed of all fat. -- boned 1/2 cup hoisin sauce 2 tablespoons dijon mustard 2 tablespoons ketchup 2 tablespoons honey 1 tablespoon soy sauce 1 teaspoon chinese chili paste 1 teaspoon black pepper -- freshly ground 2 cloves garlic -- minced 1 tablespoon ginger root -- minced Cut lamb open so meat lies as flat as possible; trim all fat. Combine remaining ingredients and smear over lamb. Preheat barbecue and grill lamb for 10 to 15 minutes per side, depending on thickness, If you are roasting, preheat oven to 400 degrees F. Preheat baking sheet brushed lightly with vegetable oil. Place lamb on hot pan and roast for 30 to 40 minutes. Meat should register about 130 degrees F on meat thermometer. Allow meat to rest for 5 to 10 minutes before carving. Carve in thin slices against the grain on diagonal. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caponata Recipe By :For Goodness' Sake,Terry Joyce Blonder (Patti Thorp) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cloves Garlic -- minced 1 C Chopped Onion 1/3 C Red Wine 1 Rib Celery -- chopped 1 Med Eggplant -- cut in sm cubes 28 Oz Tomatoes, Canned -- whole 2 Tbsp Red Wine Vinegar 1 Tbsp Malt Syrup 1 tbsp Dried Basil 1 tsp Capers 6 C Hot Pepper Sauce 1/4 tsp Salt -- to 1/2 tsp Saute the garlic and onion in the red wine over low heat until softened. Cover between stirrings. Add the celery and eggplant, and cook slowly until the eggplant softens. This will take at least 15 min. If more liquid is needed, add juice from canned tomatoes. Add remaining ingredients, and simmer at least 30 min, longer if time permits. Good hot as main entree, or room temp, chopped, as an appetizer with crackers. Serves 4. 73 Calories per serving; 2 g protein, 1 g fat, 15 g carbohydrate, 321 mg sodium, 0 mg cholesterol. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caponata On Crostini Recipe By :(Butch Katigbak) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Eggplant -- 1/2" cubes 1 Green Bell Pepper -- seeded 1/2 cup green olives -- stuffed w/pimientos 1/2 cup Olive Oil 1 teaspoon Salt 1 1/2 teaspoons Dried Oregano 1 tablespoon Capers 1 large Onion 6 whole Tomatoes -- chopped 4 Garlic Cloves 1/3 C Red Wine Vinegar 3 Tbsp Sugar 1 1/2 Ts Dried Basil 1/2 Baguette Chop pimiento. Combine all ingredients in large enameled or stainless pot and mix. Cook uncovvered over low heat, stirring occasionally, about 1 hr or until mixture is soft and all liquid has cooked away. Cool and refrigerate. It will keep in the refrigerator for a week and may be frozen for a couple of months. When serving with crusty bread, brush bread with garlic flavored olive oil and place in 400F oven for 12 min or until lightly brown. Cook about 5" from top of oven. Top with Caponata when serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cappuccino Biscotti Recipe By :Cooking LIght, March 1995 (Lavon) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1/3 cup walnuts 1/4 cup cocoa 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 2 tsp instant coffee powder 2 tsp hot water 1 tsp vanilla extract 2 eggs 1 egg white Here is a Biscotti recipe that I haven't tried so you're on your own. It's from Cooking Light so I imagine it's fine. [Lavon] Combine first 8 ingredients in a large bowl. Combine coffee powder & hot water in a small bowl. Stir in vanilla & next 2 ingredients. Add to flour mixture, stirring til well-blended. Turn dough onto a lightly floured surface & knead lightly 7 - 8 times. Shape into a 16" long roll. Place roll on a baking sheet coated with Pam & flatten roll to 1" thickness. Bake at 325 degrees for 30 min. Remove from sheet to a wire rack & let cool for 10 min. Cut the roll diagonally into 30 (1/2") slices & place, cut side down, on baking sheet. Bake for 10 min. Turn cookies over & bake another 10 min.(cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet & let cool completely. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Sauce Recipe By :Butter Busters Cookbook,Pam Mycoski (Reggie Dwork) Serving Size : 14 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg Beaters(r) 99% egg substitute -- 1/2 C 1 cup Evaporated Skim Milk 1 pound Brown Sugar -- 2C or 1 C brown sugar + 4 tsp Sweet n' Low Brown 1 tablespoon Butter Buds(r) -- liquid 1 teaspoon Vanilla 1 tablespoon Flour -- or 2 tsp cornstarch Add Egg Beaters and skim milk to sugar in top of double boiler. Cook until creamy, adding flour slowly. Add Butter Buds. Remove from heat and stir in vanilla. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over Gingerbread Cake. NOTES : Cal 146.7 Fat 0.1 g Carbs 34.3 g Protein 2.9 g Sodium 74 mg Dietary Fiber 0 CFF 0.4% * Exported from MasterCook * Caraway Venison Meatball Casserole Recipe By :500 Wild Game and Fish Recipes p. 55 (Jackie Bowler) Serving Size : 8 Preparation Time :1:30 Categories : Casseroles Eat-Lf Mailing List Main Dishes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds venison -- ground 1/2 cup minced onions 2 teaspoons salt 2 teaspoons caraway seed 1/4 teaspoon pepper 2 tablespoons salad oil -- or nonstick spray 2 cups sauerkraut -- well drained (2 to -- 3 cups) 3 large apples -- cut in wedges 2 tablespoons brown sugar 1 cup apple juice In large bowl, combine ground venison, onions, salt, 1 tsp. caraway seeds, and pepper; shape into about 20 meatballs. In large skillet over medium high heat, in hot oil, brown meatballs well. In a 3 quart casserole, spread a layer of sauerkraut with 1 tsp. caraway seeds. Next put a layer of apples, sprinkle with brown sugar; top with meatballs. Pour apple juice over meatballs; cover; bake 1 hour or until meat is cooked. With the nonstick spray, this is about 23% fat. Jackie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway-swiss Chicken On Spinach Recipe By :Quick & Easy Diet Recipes,1989,BH & G(Tina D. Bell) Serving Size : 4 Preparation Time :0:30 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 ounces pk frozen spinach 1 pound boneless skinless chicken breasts -- about 4 halves 3/4 cup skim milk 2 teaspoons cornstarch 1 1/2 teaspoons chicken bouillon granules 1/4 teaspoon caraway seed 1/8 teaspoon pepper 2 ounces nonfat swiss cheese -- processed torn into pieces 1 dash tabasco sauce Cook spinach according to package directions; drain well. Divide among 4 au gratin baking dishes. Meanwhile, spray a COLD large skillet with nonstick coating. Add chicken. Cook over medium heat for 8 to 10 min or till tender and no longer pink, turning pieces occasionally. Place chicken atop spinach. Keep warm. For sauce, combine milk, cornstarch, bouillion, caraway, and pepper. Cook and stir till thickened and bubbly. Add cheese and tabasco; stir till melted. Pour atop chicken and serve. per serving: 192 Kcal 2.3g fat (0.6 sat fat) 11% CFF 793mg Na 70mg cholesterol To FREEZE: Cool; cover with foil; label and freeze. Conventional oven: Bake frozen casserole, covered at 3750 F for 45-50 min or until hot. Microwave: Remove foil from frozen casserole; cover with vented plastic wrap. Microwave 1 serving at 70% (med-high) for 6-7 min or till heated through, turning dish once. - - - - - - - - - - - - - - - - - - - NOTES : SODIUM: 1. With REGULAR Swiss cheese: 219 Kcal 5.8g fat (2.9g sat fat) 24% CFF 694mg Na 80mg cholesterol 2. With LOW SODIUM Swiss cheese: 225 Kcal 6.2g fat (3.1g sat fat) 25% CFF 599mg Na 80mg cholesterol 3. The chicken bouillon granules are adding a significant amount of sodium. Halving the amount to 3/4 tsp. will subtract 222mg Na PER SERVING! (Combined with low-sodium cheese the sodium would be now total 377mg per serving.) Substitutuing low-sodium granules might be even more significant. 4. We prefer more spinach so I always use two 10-ounce packages of spinach. That adds 17 Kcal and 52mg Na per serving. * Exported from MasterCook * Cardamom Apple Sauce Cake With Sour Cream Topping Recipe By :Desserts from the Garden,Janet Ballentyne (Susan Cobb) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 3/4 cups flour -- unbleached or whole wheat pastry flour 1/2 t salt 1 t baking soda 1 t cinnamon 1/2 t cloves 1/2 t cinnamon 1/2 t cardamom 1 t ginger 1 1/2 c unsweetened applesauce 1 c sugar 1 egg -- (could sub 2 whites) 1/2 c raisins Topping: 1 c applesauce 3 Tbsp brown sugar 1/2 t cinnamon 1/2 c nonfat sour cream 1/2 tsp vanilla Make the cake: Preheat oven to 350. Mix together flour, salt, baking soda, and spices. In separate bowl beat together apple sauce, sugar, and egg. Stir flour mixture into applesauce mixture, then add raisins. Pour batter into 9X13 inch baking dish sprayed lightly with cooking spray. Bake 30 minutes. Meanwhile, make the topping: Mix together the topping ingredients and spread over the top of the cake (after it's baked for 30 minutes). Return the cake to the oven and bake for an additional 20-30 minutes. The topping will not set, but will dry and "coalesce" somewhat. Makes at 12 servings Eat it up! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cardamon Almond Muffins Recipe By :FF List (Christina Hulbe)(reposted by Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Whole-Wheat Flour -- pastry 1 1/2 Tsp Baking Powder 1 Tsp Baking Soda 1/2 Tsp Salt 1 Tsp Ground Cardamom 3/4 C skim Milk -- or soy milk (vegan) 1/2 C Pear -- puree 2 tablespoons pear -- puree -- (directions follow) 2 tsp Lemon Juice 1 tsp Almond Extract 1 tsp Vanilla 2 tbsp Sucanat -- or 1 t artificial -- sugar 2 tbsp Cornstarch The muffins are mild & light. Dare I say sophisticated? Nah. As usual, there is the option to omit sugar, for the diabetic consumer. Preheat oven to 375 deg F. Coat 10 muffin wells with non-stick spray. Sift together flour, baking powder, baking soda, and salt. In a med bowl, stir together remaining ingredients. The cornstarch will tend to stick together as a lump; make certain it is completely dissolved in the liquid. Pour dry ingredients in to wet and stir just long enough to mix completely. Spoon batter into the prepared muffin wells (the wells will be about half-full). Bake muffins for 25-30 min, until tops are lightly golden. Allow the muffins to rest a few minutes before removing to a cooling rack. Serve, or cool completely and store in an air-tight container up to two days. Pear puree: Puree is easily made by blending, until smooth, half of the fruit in a 15 oz. container of canned pears (packed in fruit juice is preferable) . "Baby food" pureed pears are an even faster alternative. Note: If pears packed in juice are used, 1/4 cup of the juice can be substituted for 1/4 of the soymilk and the sweetener omitted. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caribbean Guisado Recipe By :Vegetarian Gourmet,Win 93 (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Chickpeas -- cooked 3 tablespoons Ground cumin 1 1/2 cups Pinto beans -- cooked 16 whole garlic cloves 2 cups Pumpkin -- cubed 4 large Yellow onions -- coarsely chopped 2 medium Chayote fruit -- cut into 2" pieces 1 tablespoon Black pepper 2 cups Celery root -- chopped 1 teaspoon Hot pepper sauce 2 cups yucca -- peeled and cubed 1/4 cup Olive oil 2 cups Battata -- peeled and cubed 1/4 teaspoon Salt 8 Plum tomatoes -- quartered 1/2 cup Fresh cilantro -- chopped Preheat oven to 300 deg. Combine all ingredients in a large roasting pan or casserole dish. Place in oven and cook, uncovered, for 4 hours. The pumpkin, chayote and tomatoes will cook down to a thick sauce. Stir every 30 minutes. Add more stock if necessary. Serve hot. --- Being as how *that* time of year is coming up all too soon, I thought I'd get a jump on things by posting some pumpkin recipes that just came across rec.food.recipes. I selected these recipes from the greater list because they appear to be interesting and *very* easy to convert to VLF. You can thank me for these recipes in a very simple way: tell me what the ingredient "battata" is in the first recipe. This is the one I most want to try, and I even have a large yucca root in the kitchen, but I don't know what battata is and I'd hate to just omit it without at least knowing its basic makeup and thus its contribution to the recipe. BTW, I see no reason why the first recipe can't be made just as-is with only the oil omitted. I don't think a 300 degree F oven is going to dry out or scorch the veggies if they are missing 1/4 cup of oil in this whole large amount of food. And omitting 1/4 cup of oil in an 8-serving recipe should bring the per-serving fat grams down from 9 to 2. One other tip on the first recipe, on which I seem fixated. ;-) Don't put the cilantro in at the beginning. It will just break down under the prolonged heat and contribute nothing to the dish. Stir it in just before serving, or don't bother including it at all. Better yet, do what we do in our household; provide it at the table. That way my cilantrophilic wife can inundate her bowl, and her somewhat cilantrophobic husband can use little or none. [Curtis Jackson] Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg chol; 53 mg calcium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caribbean Rice And Peas Recipe By :Mira L. Shanks Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown rice 2 cup skim milk or evaporated skim milk 1 cup lowfat sweetened condensed milk -- (blue & white can) 1 tablespoon coconut extract 2 spring onions -- chopped 1 small canned beans -- rinsed and drained 1 teaspoon Thyme 1 teaspoon Pepper 1/2 teaspoon Salt I use a combination of Fat Free Sweetened Condensed milk & skim milk with coconut extract to desired taste and consistency, for recipes that require coconut milk.[Kai] Throw it all together in saucepan. Bring to boil. Stir then lower heat to simmer. Cover until milk all liquid is absorbed, about 20 minutes. ** Check on it and stir occasionally to make sure not sticking on bottom of pan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caribbean Rub Or Jerk Rub Recipe By :GRILLIN & CHILLIN TV Show (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons garlic -- minced 6 tablespoons onion -- minced 6 tablespoons dried minced onion 2 tablespoons allspice 1 tablespoon dried ground chipotle 2 tablespoons Hungarian paprika 2 tablespoons brown sugar 4 1/2 teaspoons minced fresh thyme 4 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon ground habanero Zest of 2 lemons (seasoning mix for rubbing on food before barbeque - I think it might be good on vegetables) In a bowl combine all ingredients. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caribbean Sofrito Recipe By :(Tree Stevens) Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Wine for sauteing 1 medium onion -- diced 1 red bell pepper -- diced 2 large garlic cloves -- diced 3 Tbs. chopped fresh cilantro Salt and fresh ground pepper Saute the onion and bell pepper in the wine over medium heat for about 15 minutes. Add the garlic, cilantro, salt and pepper; cook for about 2 minutes more and it's ready to use with the squash. Keeps well in the fridge. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot (Or Zucchini) Bread -- Lowfat Recipe By :Safeway Monthly Mailer, adapted by Vicki Schlining Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 3/4 cup applesauce -- unsweetened 1 cup whole wheat flour 1/2 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon allspice 1 teaspoon cinnamon 1 cup carrots -- shredded (or zucchin 1 teaspoon vanilla extract 2 eggs 1/4 cup walnuts -- chopped (opt) Preheat oven to 350 F. Grease and flour a loaf pan or small ring pan. Mis suga r and applesauce in a large bowl. Combine dry ingredients and add the to wet mi xture. Add carrots and vanilla. Beat in the eggs one at a time. Mix well. St ir in the optional nuts and raisins. Pour into the pan and bake for 50 minutes, or until a toothpick inserted in the bread comes out clean. Variation: Add 1/2 cup crushed pineapple (in juice, drained) to the batter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot And Acorn Squash Soup (Home Version) Recipe By :Sacramento Natural Foods Coop (Aimee Bucchino) Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn squash -- baked 13 cups vegetable stock 1 tablespoon salt 1 tablespoon thyme 2 teaspoons dill 1 1/4 teaspoons white pepper 2 yellow onions -- chopped 3 pounds carrots -- peeled and sliced 2 cloves garlic -- minced 3/4 cup rolled oats Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot. Puree in blender. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot And Broccoli Risotto Recipe By :Shape Mag, April 1996 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups low sodium chicken broth -- or vegetable broth 1 tablespoon olive oil 2 whole carrots -- finely diced (1 cup) 1/2 cup shallots -- chopped 1 cup fennel -- finely chopped 2 cups rice -- (arborio) 1/4 cup dry white wine 2 cups broccoli florets 2 whole carrots -- grated 2 tablespoons grated parmesan cheese 1 tablespoon fresh lemon juice 2 teaspoons lemon zest 2 teaspoons fresh thyme -- chopped 1/2 teaspoon salt fresh ground black pepper -- to taste In a medium saucepan, bring broth to boil. Lower heat to simmer. In a wide, heavy-bottomed large saucepan, heat olive oil over medium heat. Add diced carrots and shallots and cook until shallots begin to soften, about 6 minutes. Add fennel and rice and cook, stirring constantly, until rice is well-coated, 1 to 2 minutes. Add white wine and cook until it has been absorbed. Add 1 cup simmering broth to the large saucepan and continue cooking, stirring until the stock is almost all absorbed. Continue adding broth, 1/2 cup at a time, stirring and cooking until broth is absorbed and rice comes away from the side of pot before each addition. Continue until all but 1 & 1/2 cups of the broth has been absorbed, 15 - 20 minutes. Add broccoli and grated carots and continue cooking and adding the broth, 1/4 cup at a time, until rice is creamy yet firm in center. This should take another 5 to 10 minutes. Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper, and serve immediately. Serves 4 Nutritional information per serving: 478 calories, 6.5 grams fat (12%), Preparation time, 15 minutes. Cooking time: 30 - 35 minutes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot And Peanut Salad Recipe By :Complete Vegetarian,Ann Marshall (Erika Langham) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bread crumbs -- rye or wholemeal 1 tablespoon margarine 2 cups carrot -- coarsely grated 1/2 cup peanuts 1/2 cup raisins -- or sultanas 1/4 cup parsley -- chopped 4 tablespoons nonfat french salad dressing bean sprouts Fry the crumbs until crisp and golden. Mix the remaining ingredients including the dressing and chill before serving. Decorate the dish with a few bean sprouts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot And Potato Stew With Shiitake Mushrooms Recipe By :San Jose Mercury News, 3/22/95 (Reggie Dwork) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Potatoes Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Dried Shiitake Mushrooms 1 teaspoon Oil 1 small Onion -- chopped 1 pound Carrots -- halved lengthwise and cut into 1/2" pcs 3/4 pound Potatoes -- peeled and diced 1 1/2 cups Water 1 Bay Leaf Salt And Pepper -- to taste 4 teaspoons Flour 3 tablespoons Parsley -- chopped Rinse mushrooms. Soak them in hot water to cover for 20 min. Remove from water and rinse again. Cut off stems. Slice mushrooms. Heat oil in saucepan. Add onion and saute 5 min over med heat. Add mushrooms, carrots, potatoes, water, bay leaf, salt and pepper to taste. Bring to boil. cover and cook until vegetables are tender, 20 min. With slotted spoon, transfer vegetables to bowl. Discard bay leaf. Measure 1 C liquid and reserve remaining liquid. Dry saute flour in pan, stirring constantly, until lightly browned. Whisk in measured cooking liquid. Bring to boil, whisking. Return vegetables to pan. Stir gently and bring to simmer. Stir in 1 T reserved liquid if sauce is too thick. Taste and adjust seasonings. Stir in half of parsley. Serve sprinkled with remaining parsley. Makes 4 - 5 servings. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot And Thyme Bread Recipe By :EAT-L,The Best Bread Machine Cookbook Ever-Madge Rosenberg Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 lb loaf) 2 1/2 Tsp Active Dry Yeast -- (1 1/2 tsp) 2 1/4 C Bread Flour -- (1 1/2 C) 1 C Rye Flour -- (2/3 C) 1/2 C Yellow Cornmeal -- (1/3 C) 1 1/2 Tbsp Sugar -- (1 T) 1 1/2 Tsp Salt -- (1 tsp) 1 1/2 Tbsp Dried Thyme -- (1 T) 2 C Carrots -- freshly grated, or -- finely chopped, -- (1 1/3 C) 1 C Water -- (1/2 C or more if -- needed) This moist multi-grain bread is excellent. It is chock full of vitamins and fiber and tastes good with fruit or vegetable salad or lentil or bean soup. Note: The original recipe called for 3 T vegetable oil for the large loaf and 2 T for the smaller loaf. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Formatted into MasterCook II and tested for you by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake Recipe By :The Frugal Tribune (Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white flour 1 cup whole wheat flour 2/3 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon cloves 3/4 cup unsweetened applesauce 1/4 cup water 3 large eggs -- (Or equiv egg substitute. 2 egg whites may be substituted for each whole eggs) 3 cups carrots -- coarsely grated 1/2 cup raisins [This is a great cake for breakfast or snacks that's very inexpensive to make. It not only tastes good but is nutritious as well. It's low in sugar and has plenty of vitamin A and beta-carotene. The grated carrots and applesauce keep it moist so there's no need for oil in the recipe.] Using a large mixing bowl, stir together the white and whole wheat flours, sugar, baking soda, cinnamon, and cloves. In a small bowl, mix the applesauce, water and eggs. Add this mixture to the dry ingredients. Stir until well blended. Then add the carrots and blend in well. Finally, add the raisins, stirring until well mixed. Place the batter in a 9-inch angel food or bundt cake pan coated with vegetable oil or no stick cooking spray (or in a nonstick pan so no greasing is needed). Bake it in a preheated 350 degree oven for 45 minutes to an hour. The cake is done when a toothpick stuck in the thickest part comes out clean. Place the pan on a wire rack for about 10 minutes. Then loosen the cake by running a knife around the edges of the pan and turn it out on the rack for cooling. When it's completely cooled, wrap it well in aluminum foil or plastic wrap. It'll keep for about a week in the refrigerator this way or for several months in the freezer. I like to cut about half of it into serving-size pieces, freeze them in individual freezer bags, and pull them out as needed. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake #2 (Easy) Recipe By :So Fat, Low Fat, No Fat (Ann Miner) Serving Size : 10 Preparation Time :0:15 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix -- light 1 1/4 cups miracle Whip(r) light 1 cup egg beaters(r) 99% egg substitute 2 teaspoons ground cinnamon 2 cups carrots -- finely shredded 1/2 cup chopped walnuts Cream Cheese Frosting I -- see recipe Preheat the oven to 350 degrees. Spray a 9x13x2" baking dish with vegetable oil cooking spray. Put the cake mix in a large bowl and add the salad dressing, egg beaters, cinnamon, and 1/4 cup of water. Beat on low speed with an electric mixer just until blended. Stir in the carrots and walnuts. Pour the batter into the baking dish and bake for about 35 minutes, or until a wooden pick inserted near the center comes out clean. When the cake is cool, frost with Cream Cheese Frosting I. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake #3 (Jane's) Recipe By :jane@apollo.hp.com Serving Size : 10 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Applesauce 1 1/2 cups Sugar 3 egg beaters(r) 99% egg substitute -- or equiv to 3 eggs 2 teaspoons Vanilla 2 cups Carrots -- shredded 1 cup Crushed Pineapple -- undrained 3 cups Flour -- can use part ww 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1/2 teaspoon Salt 2 teaspoons Cinnamon Wheat Germ -- for pan Mix dry ingredients together. Add wet ingredients and mix till blended. Do not overmix. Lightly spray a 9"x13" pan or a 10" tube pan with vegetable spray (i.e. Pam). Sprinkle with wheat germ. Spoon in cake batter. Bake about an hour in a preheated 350 degree oven. A tube pan may take longer than a rectangular one. Make sure you test for doneness. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake #4 (Lightened) Recipe By :Ladies Home Journal Jan/95 (Ann MIner) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ginger 3/4 teaspoon salt 1 cup firmly packed brown sugar 1 cup nonfat plain yogurt 1/3 cup vegetable oil 2 large eggs 2 large egg whites 2 teaspoons vanilla extract 1 pound carrots -- shredded Orange Glaze: 1 3/4 cups confectioner's sugar 2 tablespoons fresh orange juice Heat oven to 350 degrees. Coat 10-cup Bundt pan with vegetable cooking spray. Combine flour and next 6 ingredients in bowl. Whisk brown sugar, yogurt, oil, whole eggs, egg whites and vanilla together in bowl until well blended. Stir in carrots and dry ingredients just until blended. Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Make glaze: Stir confectioners' sugar and juice in bowl until smooth. Spread glaze over cake. Makes 16 servings. Per serving: 305 calories, 5.5 grams fat (16.2% calories from fat). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Casserole Recipe By :Verla Furniss (Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Carrots -- Sliced 1 teaspoon Chicken bouillon 1 Medium Onion 1 Cube Butter 1 Tablespoon Flour 8 Ounces Mushrooms Slice 6- to 8 carrots. Cover half-way with water and boil. When carrots are almost done, add boulion. Cook onion & mushrooms in butter. Add flour and cook one minute. Add to carrot and water mixture, heating through before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cookies Recipe By :Veg. Resource Center, C. Cooper (Jenka Guevara) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cup whole wheat flour 1 cup white flour 2 Tsp Baking powder 1/2 teaspoon -- optional (rounded) 2 cups Oat flakes 2 cups carrots -- grated 1 cup canola oil or substitute 1 cup applesauce 1 cup rice syrup or 1/2 maple syrup or honey 2 tsp vanilla 1 teaspoon cinnamon -- optional 1/2 cup chopped walnuts -- roasted, optional or 1 cup raisins Mix dry ingredients Mix wet ingredients along with the grated carrots Combine adding 2 or 3 T of water if necessary (in my case was necessary) Drop large spoonfools on cookie sheet and flatten slightly Bake at 375 degrees for 12 to 25 minutes, depending on if you like chewy or crisp and you oven I Pamed the cookie sheet - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Muffins Recipe By :Good Housekeeping (Dana Muller) (Naralon Thorn) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon ground ginger 8 ounces nonfat yogurt -- vanilla 1/2 cup raisins -- dark 1 teaspoon vanilla 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 1/2 cups shredded carrots -- 3 2 whole eggs 1/2 cup applesauce, unsweetened (I used a small jar of Gerbers baby food) 1/3 cup brown sugar Method: 1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray. 2. Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger. 3. In a separate bowl combine carrots, yogurt, eggs, applesauce, raisins, brown sugar and vanilla. 4. Combine both mixtures just until flour is moistened. 5. Spoon into pans, and bake 30 mins. or until they test done (dry in center). 6. Sprinkle with powdered sugar if desired. (I did not) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pasta Recipe By :The Pasta Machine CookBook,Donna Rathmell German(R. Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Extruder: -- (Hand): 1 1/4 C Semolina Flour -- (1 C) 1/8 teaspoon Nutmeg -- (1/8 T) 3 Tbsp Carrots -- To 5 T, Pureed -- (1/3 C) Vegetable Oil -- Optional, Note Water -- If And As Needed I didn't have any durum semolina so I used bread flour, cooked and pureed the carrots, also used cardamom instead of the nutmeg, and eliminated the oil completely and did not need any water. NOTE: Vegetable oil is optional for the extruder and not even mentioned for the hand method. The cooked and pureed carrots provide a brilliant orange color and adds extra flavor and nutrition. The moisture comes from the carrots themselves, so all the dough to knead prior to adding any additional water. If you are not in the mood to cokr and puree carrots, simply use a jar of baby food carrots. Watch the dough and adjust as necessary the flour and water. Variations: Susbtitute ground coriander or cardamom for the nutmeg. This is excellent... Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 126.8 Fat 0.4g Carbs 25.7g Fiber 1.5g Protein 4.4g Sodium 1mg CFF 2.8% * Exported from MasterCook * Carrot Paste Recipe By :ALEKZANDARA S. TRAYNOR Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bag carrots -- cut into thin rounds 2 large leeks -- cut into thin rounds 4 cloves garlic -- diced 2 packets chicken broth -- to 1 cup water WeightWatchers FATFREE Chicken Broth -- this gave a nice richness) 2 teaspoons butter 2 teaspoons olive oil 1/2 packet Butter Buds(r) white wine -- optional pepper to season "Carrot Paste" will eventually serve around 20 people (quite possibly more) so don't gasp at the 2 TEAspoons of butter and 2 TEAspoons of olive oil i used. it still comes out to less than 1 gram of added fat per person. [Alekz] (you could add other seasonings, but i like this one to be simple) cut leeks in rounds, and break apart the seperate layers. melt the butter in olive oil in a soup pot. add sliced leeks and stir and cover, stirring every 3 minutes, until leeks become translucent. add diced garlic and sliced carrots and add the super strong broth and butter buds. (i also added some white wine, sake to be exact). JUST cover carrots with the liquid (add some water if nesc.) and turn down to simmer. simmer for about 45 minutes to an hour, stirring every 10-15 minutes -- adding liquid as nesc. to stop burning. when carrots are tender, and break apart easily, turn off heat and let cool long enough to transfer to a food processor. this mixture needs to be pureed, so a food processor or blender is pretty necessary. you could use a ricer, but it could be frustrating. process in parts until all is a pureed paste. [i put 4/5 of this in the freezer, the other fifth easily served 4 for dinner last night with a side of string beans and shittake mushrooms] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pineapple Muffins Recipe By :Ladies Home Journal, 8/93 (Ozette) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (unbleached) 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon salt 4 large egg whites 1 cup apple juice, frozen concentrate -- thawed 2/3 cup nonfat dry milk powder 1/4 cup wheat bran -- or oat bran 1 1/3 cups carrots -- shredded crushed pineapple -- drained Preheat oven to 375 degrees. Line twelve 2 1/2 inch muffin pan cups with foil liners. Sift 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and salt into med- ium bowl. Beat 4 large egg whites, at room temperature, in mixer bowl at medium speed to soft peaks. Gradually beat in 1 cup frozen apple- juice concentrate, thawed, increasing mixer speed to high. Fold 2/3 cup nonfat dry milk powder into whites, then fold in 1/4 cup wheat or oat bran and flour mixture. Stir in 1 1/3 cups shredded carrots. Spoon batter into prepared pans. Top each muffin with 1/2 teaspoon crushed pineapple, drained. Bake 20 minutes or until toothpick insert- ed in center of muffin comes out clean. Remove from pans and cool on wire racks. Makes 1 dozen. Per muffin: 145 calories, 0g total fat, 0g saturated fat, 1 mg cholestrol, 200mg sodium, 30g carbohydrates, 5g protein. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pineapple Muffins #2 Recipe By :Butter Buster's Cookbook (Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C all-purpose flour 1 Cup quick-cooking oats 1 1/2 Tsp baking powder 1/2 Tsp baking soda 1/4 Teaspoon salt -- (lite), optional 1/2 Teaspoon cinnamon 1/4 Teaspoon ginger 1/4 Tsp ground cloves 1/4 Tsp nutmeg 1/2 Cup crushed pineapple -- in juice 1/3 Cup plain nonfat yogurt -- or nonfat vanilla yogurt) 1/2 Cup Egg beaters(r) 99% egg substitute -- or 2 egg whites 1/4 Cup Butter Buds(r) -- liquid --or Fleischmans nonfat margarine 2 Teaspoons vanilla 1 Cup packed brown sugar --or 1/2 c brown sugar + 2 tsp Sweet 'N Low Brown 1/2 C sugar --or 1/4 c sugar + 3 packets Sweet 'N Low 1 1/2 Cups carrots -- shredded 1/2 C raisins Preheat oven to 400 degrees. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, and spices. In another bowl, stir together the pineapple, yogurt, Egg Beaters, liquid Butter Buds and vanilla. Stir in brown and white sugar until blended. Make a well in center of the flour mixture and stir in liquid just to moisten. Stir in carrots and raisins. Spoon the batter into muffin cups that have been lined with muffin papers or sprayed with a non-fat cooking spray. Bake 15-17 minutes or until toothpick inserted in center comes out clean. Remove muffins to a wire rack to cool. These are REALLY good! Yields 24 muffins - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pudding Sauce Recipe By :(Katherine Nunuk) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Holidays & Gifts Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- Melted 1 egg 1 cup confectioner's sugar 1/2 pint whipping cream The pudding is also very good fried in a frying pan is you have some left over the following day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Raisin Salad Recipe By :The Mormom Diet Cookbook (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Med Carrots -- shredded 1 C Raisins -- or less 1/4 C Nonfat Mayonnaise -- or salad dressing Lemon Juice -- if desired In a med. bowl, mix all ingred. well. 1 C drained, crushed pineapple can also be added, if desired. Cover and refrig. until time to serve. NOTE: Can be made with no dressing and instead use juice from pineapple, if desired. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Prep. Time: 15 min Servings: 6 - 8 one-half-cup servings Cal 81.6 Fat 0.2 g Carbs 21.3 g Protein 1.1 g Sodium 84 mg Dietary Fiber 2.4 g CFF 1.9% * Exported from MasterCook * Carrot Salad Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Grains & Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 carrots -- finely grated 1 handful golden raisins -- (Sultanas) 2 tablespoons balsamic vinegar 1/2 tablespoon sesame oil -- optional (It does add a lovely flavour) Mix. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Soup With Orange And Ginger Recipe By :Ann Cornellier Serving Size : 8 Preparation Time :0:45 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons butter -- 1.5 1 1/2 Pounds carrots -- chopped 1 1/2 onion -- chopped 2 Tablespoons ginger root -- minced 4 Cups chicken broth 1 Cup 2% milk 1/2 Cup orange juice -- (2 small) orange zest -- from oranges Melt butter, saute onions until well-softened. Add carrots and ginger. Cook another 5 minutes or so. Add stock, bring to a boil, and simmer 20 to 30 minutes. Puree and return to pan. Add juice and zest, and milk or cream. Add more milk or stock if too thick. Makes about 8 cups. - - - - - - - - - - - - - - - - - - - NOTES : NOTES : Source: combination of recipes from the Silver Palate and Recipes Only cookbooks * Exported from MasterCook * Carrot Spice Bread Recipe By :The Mormon Diet Cookbook (Reggie Dwork) Serving Size : 12 Preparation Time :1:30 Categories : Breads Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- whole wheat 1 1/4 C Oatmeal -- PLUS 3 Tbsp Oatmeal -- quick or Old Fashioned 1/2 C Brown Sugar 1/2 C Dates -- chopped or raisins 4 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Cinnamon 1/4 Tsp Ginger -- optional 1/8 Tsp Cloves -- optional 1/4 Tsp Salt -- optional 1/2 C Apple Juice, Frozen Concentrate -- thawed 2 Tbsp Applesauce 1/4 C Corn Syrup 1/4 C Water 4 Egg Whites -- or 1 T egg replacer -- mixed in 1/4 C + -- 2 T water 1 C Carrots -- shred, about 2 med Heat oven to 350 deg F. Spray an 8 x 4 or 9 x 5" loaf pan with nonstick spray. In a med. bowl, combine dry ingredients except 3 T oats; mix well. Add liquid ingredients that have been combined in a sm bowl; mix just until moistened. Fold in carrots. Spread evenly in prepared pan. Sprinkle with remaining 3 T oatmeal. Bake 1 hr and 10 min, or until it tests done. Cool 10 min; remove from pan. Cool completely. Store tightly covered. This is REALLY good!!! PREP TIME: 20 min. BAKING TIME: 1 hr. and 10 min. SERVINGS: 1 loaf - 12 slices each Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 206.1 Fat 0.9 g Carbs 45.5 g Protein 5.1 g Sodium 352 mg Dietary Fiber 2 g CFF 3.8% * Exported from MasterCook * Carrot Tsimmis Recipe By :(Annice Grinberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- carrots -- sliced orange juice -- or- pineapple juice honey -- or- brown sugar cinnamon cornstarch -- to thicken sauce Cook carrots until tender in the juice. Add the sweetener and cinnamon. Thicken the sauce with the cornstarch. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Zucchini Bread Recipe By :60 Days Of LowFat Low Cost Meals In Minutes (Dwork) Serving Size : 36 Preparation Time :0:20 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg whites -- whipped 1/2 cup applesauce -- at room temperature 1/2 cup orange juice -- at room temperature 1 teaspoon orange extract 2 teaspoons vanilla 2 cups zucchini -- grated 1/2 cup carrot -- grated 1/2 cup baby food carrots -- strained 1/2 cup sugar 1 tablespoon cinnamon 3 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine egg whites, applesauce, orange juice, orange extract, vanilla, zucchini, and carrots. In another mixing bowl, combine sugar, cinnamon, flour, salt, baking powder, and baking soda. Mix wet ingredients with dry ingredients just until moistened. Pour batter into pan (s) and bake for 1 hour. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 58.7 Fat 0.2g Carbs 12.7g Dietary Fiber 0.4g Protein 1.5g Sodium 59 mg CFF 2.3% * Exported from MasterCook * Carrot, Leek And Fennel Soup Recipe By :San Jose Mercury News Web (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Extra Virgin Olive Oil -- *Note 1 Fennel Bulbs -- Trim, Slice 1 Lb Leeks -- White Only, Abt 2 C 1 Lb Carrots -- Chopped, Abt 3 C 6 cup Nonfat Chicken Broth -- Low Sodium 1 cup Skim Milk -- Or Low Fat Salt And Pepper -- To Taste *NOTE: You may omit the oil and sweat fennel and leeks in a little water. Heat oil in a large saucepan. Add fennel and leeks. Stir over low-medium heat 3 - 4 minutes or until leeks have softened. Continue cooking, stirring frequently but not continuously, 10 minutes or until vegetables are wilted. Watch them carefully so they don't scorch. Stir in carrots and broth. Over high heat, bring to a boil and cook 30 seconds. Reduce heat and simmer 30 minutes or until carrots are quite soft. Puree soup in a blender and stir in milk. Season to taste with salt and pepper and serve hot in 6 individual bowls. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was really, really good!! I wouldn't hesitate to make it again. Cal 106.2 Fat 2.5g Carb 16.6g Fib 2.6g Pro 4.9g Sod 356mg CFF 21% * Exported from MasterCook * Carrot-ginger Soup Recipe By :Silver Palate (Lori Elliott-Bartle) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- diced 4 cloves garlic -- (4 to 6) crushed 1/4 cup ginger root -- grated 1 pound carrots -- chopped (up to 2 lb) 1 lemon -- juiced chives parsley nonfat sour cream -- or yogurt curry Saute the onion and ginger until translucent. (add a bit of wine or stock if ginger sticks) Add 1 and 1/2 to 2 pounds carrots, peeled and cut into 1" chunks. Add 8 cups homemade nonfat chicken stock and 1 cup dry white wine. Simmer about 45 minutes or until carrots are tender. Whiz up in blender until smooth. At the last minute, add juice of one lemon. Garnish with any or all of the following: fresh chives, parsley, a dollop of nonfat yogurt, a sprinke of curry. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot-raisin Muffins Recipe By :(Brenda) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 eggs -- beaten (or substitute) 1 can crushed pineapple -- (8-oz.) juice pack 1/4 cup carrot -- finely shredded 1/4 cup raisins 2 tablespoons light corn syrup 1 teaspoon vanilla Nonstick spray coating 1/4 cup walnuts -- finely chopped In a large mixing bowl stir together flours, sugar, baking powder, cinnamon, and ginger. Make a well in the center; set aside. In a small mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup, and vanilla; add this to flour mixture. Stir just until moistened. Spray 12 standard-size muffin cups with nonstick coating or line cups with paper bake cups. Divide batter evenly among muffin cups. Sprinke with nuts. Bake in a 400-degree oven about 20 minutes or until golden. Serve warm. Makes 12 muffins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot-raisin Salad Recipe By :Controlling Cholesterol (Nadine ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 carrots -- grated (about 1 cup) 4 tablespoons raisins 2 tablespoons lowfat mayonnaise 1 pinch salt Mix all ingredients. Chill one hour before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot-zucchini-pineapple Cake Recipe By :bjs Serving Size : 16 Preparation Time :1:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1/2 teaspoon ground nutmeg 3 eggs 1 cup brown sugar 1 cup applesauce 1/2 cup 2% low-fat milk 1 tablespoon vinegar 1 1/2 teaspoons vanilla extract 8 ounces crushed pineapple in juice -- drained 2 cups shredded carrots 1 cup zucchini -- shredded Preheat the oven to 350F. Lightly spray a 13" x 9" x 2" baking pan with non-stick spray. Set aside. In a large bowl, stir together the flour, cinnamon, baking soda and nutmeg ; set aside. In another large bowl, beat the eggs. Slowly beat in the sugar. Then slowly beat in the applesauce, then the milk to which 1 tablespoon of vinegar has been added and vanilla extract. Stir in the flour mixture just until combined; do NOT overmix. Then stir in the crushed pineapple, the shredded carrots, the zucchini and the raisins. Spread the batter in the prepared pan. Bake for about 40 minutes, or until cake springs back. Cool completely on a wire rack. This cake can be eaten with or without frosting. Per serving 135.2 calories, 1.2 grams of fat, 7.3% from fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrots (Herbed Style) Recipe By :The Mormon Diet Cookbook (Dwork) Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Carrots -- sliced 1/2 C Onions -- minced 2 Tbsp Rice Vinegar 1 Tsp Basil 2 Garlic Cloves -- minced (or more) Salt -- to taste -- optional In a med. saucepan, blanch carrots in boiling water for 2 min. Plunge immediately into cold water to stop cooking. Drain and add onion, vinegar and herbs. Use any other herbs of your choice. PREP TIME: 10 min BLANCHING TIME: 5 min COOKING TIME: 5 min SERVINGS: 4 - 6 Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com Typos compliments of my computer! - - - - - - - - - - - - - - - - - - - NOTES : Cal 36.9 Fat 0.2g Carbs 8.7g Dietary Fiber 2.4g Protein 1g Sodium 75 mg CFF 3.8% * Exported from MasterCook * Carrots And Apples In White Wine Recipe By :Reggie Dwork reggie@jeff-and-reggie.com Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Carrots -- sliced thin 1 Granny Smith Apple -- moderately thick -- sliced chunks fresh ginger -- 2 thin slices off -- root, slivered White Wine Lemon Juice -- to dip apples in 1 Tsp Sugar In frying pan, steam/slightly cook carrots, and slivers of ginger in 1/4 C water. After about 8 min pour off most of remaining water and add white wine and apple chunks (dip in lemon juice to retain color). Cook about 10 min more or less - they should still be crunchy not soft. Sprinkle with sugar, mix well and cook another 2 - 3 min. Should still be crunchy. This is very good! Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 70 Fat 0.2 g Carbs 17.3 g Protein 1 g Sodium 27 mg Dietary Fiber 3.5 g CFF 2.5% * Exported from MasterCook * Cauliflower And Broccoli Recipe By :(Reggie Dwork) Serving Size : 4 Preparation Time :0:40 Categories : Eat-Lf Mailing List Main Dishes Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Mushrooms -- sliced lengthwise 1/4 C Onions -- minced 1 1/2 C Water 1 1/2 C Cauliflower Flowerets 1 1/2 C Broccoli Flowerets 2 Tsp Sugar -- or substitute 2 Tsp Cornstarch -- mixed w/1T water Spray a lg nonstick skillet with cooking spray. Saute mushrooms and onions. Add 1 C water and bring to a boil. Pour in cauliflower, cover and cook for 5 min. Stir in broccoli, cover and cook for 10 min. Stir often. Reduce heat and add 1/2 C water, sugar and cornstarch. Cook until sauce thickens. - - - - - - - - - - - - - - - - - - - NOTES : Cal 46.5 Fat 0.4 g Carbs 9.6 g Protein 3.1 g Sodium 56 mg Dietary Fiber 2.8 g CFF 7.1% ------------------------------ End of EAT-LF Digest 50 *********************** * Exported from MasterCook * Cauliflower Bhaaji Recipe By :FF List: (Michael Traub) (Ari Kornfeld) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 teaspoons cumin 2 teaspoons coriander 2 teaspoons paprika 1 teaspoon mustard seed -- black 1/2 teaspoon turmeric 3 cloves garlic -- crushed 1/2 inch ginger root -- grated 1 large onion -- chopped 1 red chili -- chopped 1 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon vegetable stock -- Vecon 1 large cauliflower 1 can tomatoes 2 tablespoons tomato puree -- or paste 1/2 cup corn Bring water to the boil in a frypan on the highest setting. Add the cummin, coriander, paprika, black mustard seeds and turmeric. Boil ferociously for a good five minutes, adding boiling water if the mixture begins to dry out too much. Add the garlic, ginger, chillies and onions with a little more water and continue on a high heat. Add the base of the cauliflower and any green stalks and simmer covered till soft. Add the cauliflower florets and baste in the spices (a little more water may be needed). Add the tomatoes, stock, salt and pepper and leave simmering covered for about 15 minutes. Add the sweetcorn (optional, un-authentic, but what the hell) and then the tomato puree to thicken. Serve with brown basmati rice or home made chappatis (which my wife makes so don't ask me how:-). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cauliflower Salad Recipe By :Natoma's LF Home-Style Cking(Athena.wnin@smtp.usi.edu) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small cauliflower -- drained and coarsely chopped 2 stalks celery -- diced 1/2 green pepper -- finely diced 1/2 teaspoon salt 1 dill pickles -- chopped 1 carrot -- grated 2 tablespoons chopped onion -- (2 to 3) Dressing: 1/2 cup nonfat mayonnaise -- or Miracle Whip 1 package Equal(r) sweetener -- or other sweetener 1 teaspoon mustard Mix the salad ingredients well and moisten with the dressing. SERVES: 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Celery And Onion Stuffing Recipe By :(Jill Huntley) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dry stuffing mix 10 3/4 oz cream of mushroom soup 10 3/4 oz cream of chicken soup or- cream of broccoli 1 cup chopped onions 1 cup chopped celery 1 can water Blend all ingredients well. (Add 1/2 can water for a moister dressing). Bake in greased flat caserole for 1 hour at 325 degrees, covered with foil for the first 10 minutes, then uncovered to brown top). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cereal Party Mix (Linda's) Recipe By :LINDA HARRIS (Amy Stinson) Serving Size : 35 Preparation Time :1:00 Categories : Appetizers Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 BOX Corn Chex(r) 1 box Wheat Chex(r) 1 box Rice Chex(r) 1 box Cheerios(r) 2 boxes Crispix 4 boxes cheese crackers 3 pounds pretzels -- small 5 pounds mixed nuts 5 pounds melted butter 3/4 cup seasoned salt 1 cup garlic salt 1/4 cup garlic powder 2 cups worcestershire sauce TOSS FIRST 8 INGREDIENTS IN TRASH BAGS. MIX REMAINING INGRED, AND POUR OVER CEREAL. PUT CEREAL IN ROASTER PAN IN OVEN AT 275 FOR 10 MIN, STIR AND BAKE AGAIN FOR 15 MINUTES. SREAD ON TABLE TO COOL - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Champagne Punch Recipe By :Doubleday cookbook, 1986 (Cibelia) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 50 People: -- 100 people: 2 1/2 Cups Lemon Juice -- 1 quart 1 1/4 cups sugar -- 1 pound (superfine) 3 quarts Cranberry Juice -- 1 1/2 gallons 6 bottles Champagne -- 12 bottles -- (1.5 liter bottles) 3 1/2 bottles ginger ale -- 7 bottles -- (1- liter bottles) 500 milliliters Brandy -- 1 liter (optional) Stir lemon juice and sugar together in a large kettle(not aluminum) until sugar dissolves. (Note: For large quantities, you may need to heat gently to dissolve sugar; do not boil; cool to room temperature.) Mix in Cranberry Juice. To serve, place a large block of ice or decorative ice ring in a large punch bowl; add fruit juice mixture, champagne, ginger ale, and, if you like, brandy; mix gently.(Note: For lerge amounts, mix in batches as needed, using 2 quarts fruit juice mixture to 4 bottles champagne, 2 bottles ginger ale, and 1 cup brandy.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Champagne Raspberry Granite Recipe By :(Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 cup sugar 3 cups raspberries -- frozed and thawed 1 bottle Champagne -- (750ml) chilled 1) Bring water and sugar to a boil in saucepan, boil and stir until all sugar is dissolved. Cool to room temperature. 2) Puree raspberries, press through fine seive. Discard seeds. Makes 1 cup. 3) Add sugar syrup, raspberry puree & champagne to bowl. Mix and pour into 13x9 inch metal pan. Freeze, stirring every 30 minutes for 3-5 hours. Makes 8 servings Based on other recipes I've tried that are like this one, I'd say the consistancy is more like a sorbet. I forgot to add it to the recipe but the instructions say to spoon it into champagne glasses to serve. THEY garnished it with something that looked like a piece of a waffle cone but of course WE won't ;-> [Diane] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chard And Cheese Pie Recipe By :Jennefer Hardin Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 bunches swiss chard 2 cups nonfat cottage cheese 1/2 cup nonfat mozzarella cheese -- grated 4 egg whites -- beaten (or 2 egg equivalents) 1 Tablespoon lemon juice -- (or 1.5 T) 1/2 teaspoons salt 1/2 cup whole wheat bread crumbs -- or other whole grain This is a recipe my mom always made while I was growing up, and even as a veggie-phobic child I liked it! It wasn't too high-fat to begin with, and when I tried it adapted to fat-free Icouldn't tell the difference! [Jennefer] Wash chard and remove stems, then chop into bite-sized pieces. Cook quickly in a heavy pan with no added water or oil, stirring constantly until wilted. Drain very well, saving the juice for stock. Beat together cheese, cottage cheese, egg whites, lemon juice, and salt. Stir one cup of this mixture into the chard. Put into a Pam'd 8x8" pan and press down firmly with a fork. Spread remaining cheese mixture over top and sprinkle with bread crumbs and paprika. Bake in a preheated 350 F oven for 30 minutes, or until set (it took my oven about 35-40 minutes). Allow to stand several minutes before cutting into squares and serving. Variations: (1) serve chilled with sliced tomatoes and minced parsley; (2) include sauted onions & mushrooms with the chard. Notes: This is great at brunches or potlucks. It also freezes wonderfully. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chayote Recipe By :Living & Loving Low Fat (Tree Stevens) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chayote fruit Salt and fresh ground pepper Caribbean Sofrito 1 Large tomato -- diced 1 Tablespoon chopped cilantro [The flavor of the chayote (pronounced shy-OH-tay) squash is pungent and lends this dish a unique tang. The sofrito is a seasoning you'll use for different dishes, so save the instructions. It's great with eggs (EggBeaters, to us) and I'll bet you find other uses, too. Tree] Cut the chayotes in half and add to a saucepan of boiling water. Simmer, uncovered, for about 25 minutes or until just tender. Drain and rinse with cold water. Remove the skin and the seed core. Cut the remaining squash into a 1/2" dice. Heat the Sofrito in saute pan over low heat. Add the tomato, chayote, salt and pepper and gently stir for a few minutes until heated through. Serve over brown rice with the cilantro sprinkled on top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheater Cheesecake (No Bake) Recipe By :Patty Gzes Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages nonfat cream cheese -- (8 oz pkgs) 1 package Jello -- sugar free or regular, any flavor 1 teaspoon vanilla Dissolve Jello into a cup of hot water. Stir for 2 minutes. Add a cup of cold water. Stir (this is the usual recipe for making Jello). With electric beaters or blender, combine this warm jello with the cream cheese and vanilla. Spray a pie plate and pour mixture in. Allow 4 hours to set. Serves 8. (You can use the fruit filling or cheescake topping recipe to top.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Chicken Pot Pie Recipe By :Welcome Home For The Holidays (Anita Matejka) Serving Size : 6 Preparation Time :0:10 Categories : Casseroles Chicken Eat-Lf Mailing List Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 c reduced fat Bisquick(r) 1/4 c water ----Filling---- 1 1/2 c chicken broth 2 c potatoes -- peeled and cubed 1 c carrots -- sliced 1/2 c celery -- sliced 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1/4 cup flour -- unbleached 1 1/2 c skim milk 2 c fat-free cheddar cheese -- grated 4 c chicken, skinless light meat -- cooked and cubed 1/4 tsp poultry seasoning Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Chili Pie Recipe By :The Low Fat Good Food Cookbook (Anita Majetka) Serving Size : 8 Preparation Time :0:20 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Legumes Pies, Crusts & Pastry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb turkey -- ground 1 lg onion -- chopped 2 cloves garlic -- chopped fine 1 can kidney beans -- (28 oz) with juice 1 can stewed tomatoes 1 1/4 c cornmeal 1 c nonfat cheddar cheese -- grated 2 tbsps chili powder 1 tsp cumin 1/4 tsp cayenne pepper 1/2 tsp red pepper -- crushed 1/2 tsp black pepper 1 1/4 c skim milk 1/2 tsp salt 1/4 tsp black pepper 2 egg whites Preheat oven at 375. Cook meat, onion, and garlic until meat is browned. Drain off fat; add tomatoes, beans, 3/4 cup cornmeal, 1/2 cup cheese, chili powder, cumin, cayenne pepper, red pepper, and black pepper. Cook over low heat, stirring occasionally, for about 15 minutes. Pour into casserole dish. In the same pan, combine milk, the rest of the cornmeal, salt, and pepper. Stir over low heat until thickens a little. Then add remaining cheese and egg whites, stirring until smooth. Pour over ground turkey mixture. Bake for 30 minutes or until crust is lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese And Chilies Nacho Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Mexican & Southwestern Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tomato -- diced 4 ounces Green Chiles -- chopped 1/2 cup Monterey Jack Cheese -- grated 1/2 cup Salsa 4 Green Onion -- sliced 1/2 cup Cheddar Cheese -- grated 3 large corn Tortillas Heat oven to 400 degrees. Mix tomatoes, green onions, green chiles and cheeses. Place a tortilla in a pie plate. Spoon 1/3 of cheese mixture over it. Repeat for 2 more layers. Cover with foil. Bake for 15 minutes. Remove foil. Bake 5 minutes. Serve with salsa. - - - - - - - - - - - - - - - - - - - NOTES : 225 cal, 11 g. fat with full fat cheese. Use low fat cheeses to decrease fat content. * Exported from MasterCook * Cheese And Rice Casserole Recipe By :Joan Johnson-Cyberealm (Bobb1744) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Rice Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Brown rice -- cooked 3 Green onions -- chopped 1 cup Lowfat cottage cheese 1 teaspoon Dried dill 1/4 cup Grated parmesan cheese -- or Fat Free Parmesan 1/2 cup 1% milk 1. Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray. 2. Bake at 350F for 15-20 minutes. One serving = 2 breads, 1 protein, 1/2 milk Per serving-- 235 calories - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Grits Recipe By :Fork in the Road, Paul Prudhomme (Curtis Jackson) Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Grits 4 C Water 1 Tsp Salt 1/4 C Prune Syrup -- another recipe 1/2 C White Grape Syrup -- another recipe 1/2 C Egg Substitute 6 Tbsp Parmesan Cheese -- grated or your favorite cheese 1 C Evaporated Skim Milk 1/2 C Flour -- All-Purpose 2 tbsp Baking Powder "Fork in the Road", Paul Prudhomme Makes 7.5 cups, enough for 8 servings In parts of the South, breakfast or brunch can't be served without grits. Literally. I remember going into a coffee shop in Florida to order a late-morning breakfast, but the staff said they were "all out." Upon questioning, they admitted they had bread to make toast, eggs that could be cooked any of a dozen ways, bacon, and coffee. But they were out of grits, so they couldn't offer breakfast. With this recipe you can serve a really great breakfast or lunch. Pre-heat a small non-stick skillet over high heat to 400 degrees, about 4 minutes. Add the dry grits, and when they begin to brown around the edges, stir and cook 1 minute more. Stir again and remove from the heat -- the grits will continue to brown slightly. Bring water and salt to a rolling boil in a 2-quart saucepan over high heat. Stir in the grits, reduce the heat, and simmer for 15 to 20 minutes, stirring occasionally to be sure the grits do not stick to the bottom of the pan. If the grits seem to be too thick, add up to 1 cup additional water. Preheat the oven to 350 degrees. Add the prune and grape syrups to the cooked grits and mix well. Add the eggs, 4 TABLESPOONS of the Parmesan cheese, and the milk, and mix until thoroughly blended. Add the flour and baking powder, and blend in. Spray a 9 x 9 x 2-inch baking pan with vegetable-oil spray, and pour the grits into it. Sprinkle the REMAINING cheese over the top and bake for 20 minutes or until a knife inserted comes out clean. Serve immediately. Per 1-cup serving: Calories 206 Protein 9g Fat 3g Carbohydrates 37g 11% calories from fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Sauce, Lowfat Recipe By :Marti Remington Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** As a base for cheese sauce, use a standard white sauce (directions on the back of the cornstarch box). To make it low-fat, try these methods: * use skim milk * add as much or as little cheese as you like * use fat-free cheese (takes longer to melt) * add wine for a richer flavor * try using Butter Buds or other fake butter flavorings It's good on vegetables or over pasta. - - - - - - - - - - - - - - - - - - -