* Exported from MasterCook * Chocolate Pecan Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Pecans -- coarsely chopped 1 C Flour -- All-Purpose 3/4 C Whole-Wheat Flour 1/2 C Sugar 1/3 C Pernigotti Cocoa 2 Tsp Expresso Powder 2 Tsp Baking Powder 1/2 T Salt 2 Eggs 1 C Milk 1 Tsp Vanilla 4 Oz Melted Butter Toast pecans in 350 deg F oven until color darkens slightly. Remove and let cool. In bowl, blend together dry ingredients except nuts. In separate bowl whisk eggs, vanilla, buter and milk until blended. Add liquid ingredients to the dry and stir until blended. Stir in pecans. Divide batter among buttered muffin cups. Bake in 400 deg F oven until tops are lightly browned and toothpick comes out clean (15 - 20 min). Remove and cool on wire rack. Makes 12 regular muffins or 6 crown muffins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pie Recipe By :Vegetarian Times (Susan Brooks) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 7 ounces Graham Cracker Crumbs 3 egg whites Filling: 8 oz unsweetened chocolate 2 packages tofu -- silken (10 oz) 1 jar preserves -- blackberry (10 oz) 1 tsp vanilla extract 1 cup honey To prepare crust: Preheat oven to 350 degrees. Combine crumbs with eggs whites. Press into bottom of springform pan or pie plate. Bake 10 minutes. Cool. To prepare filling: Melt chocolate over low heat. Put remaining ingredients in bowl of food processor or blender and add melted chocolate. Process until very smooth, stopping occasionally to scrape down sides. Pour filling into crust, smooth top, and refrigerate until firm, at least 4 hours or overnight. Serves 12. ------------------------------ Per serving: approx. 350 calories; 15 grams of fat* *Using the lowest fat tofu available will significantly reduce fat content. P.S. To all of you who will potentially flame me for the fat content and use of chocolate in this recipe, please don't!! While this is not low fat to our standards, the original recipe has 800 calories, and 28 grams of fat per serving... This is a very rich dessert, very chocolaty and satisfying -- so much so that you could easily eat 1/2 serving (7.5 gs of fat) and it would still be worth while. If anyone has a suggestion for replacing the chocolate, I'll gladly test it out in my kitchen and report the results. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pudding Cake Recipe By :New Dr. Cookie Cookbook (Sharon Badian) Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup brown sugar -- packed 1/4 cup cocoa powder 2 tablespoons cocoa powder 1 cup flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup skim milk -- at room temperature 2 tablespoons butter or margarine -- melted 1 teaspoon vanilla extract 1 1/3 cups coffee -- very hot or very hot water Serves 9 Preheat oven to 350. Coat an 8" square baking pan with nonstick cooking spray. Mix the brown sugar with 2 tbl cocoa with a fork until the mixture is lump free (or pretty close; I couldn't get it totally lump free). Set aside. Whisk the flour with the remaining 1/4 cup cocoa, white sugar, baking powder and salt. Set aside. Beat milk, butter and vanilla with an electric mixer until smooth. If you use cold milk, you'll never get it smooth. The melted butter congeals when it hits the cold milk. But, it doesn't seem to make a huge difference. Add the flour mixture and beat until well mixed. Scrape the batter into the pan and sprinkle the top with the brown sugar mixture. Pour the coffee or water over the water. Bake for 30 minutes or until the top looks browned and firm. The bottom of the cake will stay soft and puddinglike. Cool for 10 minutes in the pan and serve directly from the pan. Store the cake in the pan in the refrigerator. If you are a mocha lover, use the coffee. It is really good! This cake is good warm. You can reheat it in the microwave. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Raspberry Brownies Recipe By :Los Angeles Daily News,Charlotte B. Lane (Sally Charette) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Rave Reviews Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 3/4 cup cocoa powder 1 cup Egg Beaters(r) 99% egg substitute 1 jar preserves -- seedless, sugarless raspberry, cherry or apricot preserves -- 10 oz. jar 1 teaspoon vanilla 1/4 teaspoon almond extract 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup flour Combine sugar and cocoa with electric mixer. Gradually add egg substitutes and jar of preserves, beating on low until sugar is no longer grainy. Add vanilla, almond extract, and salt. Combine flour and baking soda. Stir in with a flexible rubber spatula. Do not overmix. Bake in preheated 325-degree oven 30-35 minutes. Brownies should be slightly underbaked but not runny in the center. Allow to cool and cut into 2x2" squares. TEST KITCHEN NOTES: Because of jam, these brownies are sticky to cut. To re- duce sticking, wet the knife between each cut or partially freeze the brownies before cutting. (Sal's note: this is assuming you've been able to wait till they were cool to cut them, rather than scooping some out with a spatula!) These are supposed to be very moist and seem very sinful, but they're not! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Ripple Cake Recipe By :Cooking In Clay (Anita Matejka) Serving Size : 10 Preparation Time :0:10 Categories : Clay Pot Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Batter---- 16 ozs reduced fat chocolate cake mix 1 cup water 1/2 cup nonfat sour cream 2 egg whites -- whipped 8 ounces nonfat cream cheese -- softened 1/3 cup granulated sugar 2 egg whites -- whipped 1/4 c coconut ----Topping---- 16 ozs reduced fat milk chocolate frosting 8 ozs fat-free cream cheese -- softened Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in a mixing bowl; set aside. In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut. Line bottom and up sides of pot with waxed paper. Pour 1/2 of the chocolate mixture and spread cream cheese mixture on top. Pour remaining chocolate mixture over top. Cover and place in a cold oven. Set temperature to 400. Bake for 60 minutes. Meanwhile to prepare topping, combine frosting and remaining cream cheese in a mixing bowl. Mix until smooth. If frosting is too thick add a little water. Spread over cooled cake. - - - - - - - - - - - - - - - - - - - NOTES : To soften cream cheese, place one unwrapped bar in a microwaveable bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar. * Exported from MasterCook * Chocolate Sauce Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz sugar 1/4 pint water -- (5 fluid oz) 2 oz cocoa powder Stir sugar and water over heat until dissolved. Boil hard for one minute. Romove from heat and whisk in 2 oz cocoa. Bring _just_ to boil again, then allow to stand and thicken. This thickens up as it gets cold, and should be kept in the 'fridge. NOT low-calorie!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Saurkraut Cake Recipe By :[Old Newspaper Clipping] (Steve Herrick) (Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Butter or margarine 1 1/2 cups Sugar 3 Eggs 1 teaspoon Vanilla 1/2 cup Unsweetened cocoa 2 1/4 cups flour -- sifted 1 teaspoon baking soda 1 teaspoon Baking powder 1/4 teaspoon Salt 1 cup Water 2/3 cup sauerkraut -- well drained Cream butter and sugar; add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together; add alternately with water to creamed mixture. Rinse drained saurkraut well in cold water, drain again. Chop or snip into very small pieces. Add to batter. Divide batter between 2 greased and floured 8-inch pans. Bake in preheated (350 F.) oven for about 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Strawberry Cake Recipe By :Secrets of FF Baking, adpted by Jenny Herl Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Betty Crocker Lite Devil's Food cake mix Sliced fresh strawberries -- enough to cover top of cake (about 1 pint?) 3/4 cup fatfree strawberry yogurt -- (3/4 to 1) (I wouldn't use one with gelatin in it) 1 1/2 cups Lite whipped topping -- (1 1/2 to 2) Make the cake according to directions (you can use either 9x13 pan or two round cake pans, although it's a little tricky getting the layers to stay even). Cook cake and top with sliced strawberries. Fold yogurt and whipped topping together and spread over strawberries. If you make a layer cake, this is enough to do the middle and top, but not the sides. Chill cake a couple of hours before serving. If you want a different flavor, you could use a different flavor of yogurt. Blueberries on a yellow cake would be good. [Jenny] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Tofu Cake Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil spray 8 oz Firm tofu 1/4 cup skim milk ricotta cheese 4 ounces Light cream cheese 1/4 cup maple syrup 3 tablespoons Cocoa powder -- unsweetened 2 large Egg whites 1 tablespoon Ground cinnamon 3 tablespoons Bailey's Irish Cream -- (light) 1 tablespoon Coffee liqueur TOPPING: 1/2 cup Nonfat sour cream -- or nf plain yogurt 1 teaspoon vanilla extract 1 tablespoon Honey Preheat the oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more, until the topping sets. Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce Design if you wish. Making a Chocolate Sauce Design: Put a mixture of 2 tablespoons pure maple syrup and 2 tablespoons unsweetened cocoa powder into a squeeze bottle or an improvised pastry bag, which can be made by forcing the sauce into a bottom corner of a sturdy plastic storage bag and pricking a small hole throught which it can flow. Squeeze a series of straight lines across the cake, then rake the tines of a fork across the top in the opposite direction to create a pattern. Fat per serving= 3.9 grams Calories per serving= 92 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Triple Layer Cake With Fluffy Chocolate Frosting Recipe By :(Wendy Lockman) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Unsweetened chocolate 2 cups Cake flour 6 tablespoons Unsweetened cocoa powder 1 3/4 teaspoons Baking powder 1/2 teaspoon Baking soda 1/4 teaspoon Salt 1/4 cup Vegetable oil 2 1/2 tablespoons Unsalted butter -- slightly softened 1 1/2 cups Granulated sugar 1 large Egg 4 whole Egg whites 1/4 cup coffee -- at room temperature 2 1/4 teaspoons Vanilla extract 3/4 cup Plain nonfat yogurt 2 tablespoons Plain nonfat yogurt FLUFFY CHOCOLATE FROSTING: 3 large Egg whites 1/2 ounce Unsweetened chocolate 2 1/2 tablespoons Light corn syrup 3/4 cup Granulated sugar pinch Salt 3/4 teaspoon Vanilla extract 1/4 teaspoon Instant coffee powder 1 teaspoon Hot water 1/4 cup Powdered sugar 3 tablespoons Unsweetened cocoa powder Preheat oven to 350'F. Grease (or spray with non-stick cooking spray) three 8" or 8 1/2" round cake pans. In a small, heavy saucepan over lowest heat, melt chocolate, stirring constantly until smooth; be careful not to scorch. Set aside. Sift together flour, cocoa powder, baking powder, baking soda and salt onto a sheet of wax paper. In a large mixer bowl, with mixer set on medium speed, beat oil, butter and sugar until very well blended and fluffy. Beat in chocolate. One at a time, beat in egg, then whites, coffee and vanilla until smoothly incorporated. Gently stir half of the dry ingredients, then yogurt into the mixture just until mixed. Stir in remaining dry ingredients just until well blended and smooth. Divide batter among pans, spreading in edges. Bake in the middle of the oven for 23-28 minutes, or until tops are almost firm when tapped and a toothpick inserted in the center comes out moist but clean. Transfer pans to racks and let stand until completely cooled. Layers may be wrapped airtight and frozen for later use. Let return to room temperature before using. Or frost cake and serve immediately, if desired. Makes 10-12 servings. Nutritional information (with fluffy chocolate frosting): Each serving contains 342 calories, 10 grams of fat, 2 grams of saturated fat, 25 milligrams of cholesterol, 202 milligrams of sodium. Percentage of calories from fat: 26. FLUFFY CHOCOLATE FROSTING: Place egg whites in a large mixer bowl. Set the bowl in a large bowl of very hot tap water and let stand for 10 minutes, stirring occasionally. In a small heavy saucepan set over low heat, melt chocolate, stirring constantly, until smooth; be very careful not to scorch. Set aside to cool slightly. Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter saucepan, stirring until well blended. Bring to a simmer over medium-heat heat. Cover and boil for 2 minutes to allow steam to wash any sugar from pan sides. Uncover and continue simmering, without stirring, until mixture bubbles loudly and reaches 244-245'F on a candy thermometer (about 1 1/2 minutes). (To test without a candy thermometer, drop a teaspoon of syrup into ice water; when cooked to the proper temperature the syrup will form a firm ball that holds its shape when squeezed.) Immedately remove pan from heat and set aside. With mixer set on medium speed, beat egg whites until very frothy and opaque. Raise speed to high and beat until whites just begin to stand in soft peaks; be careful not to overbeat. Meanwhile, return syrup to burner and reheat just to boiling. Beating whites on high speed, immediately begin pouring boiling syrup in a stream down the side of the bowl (avoid beaters or syrup will stick to them or be thrown onto bowl side), pouring rapidly enough that all the syrup is incorporated in about 15 seconds. Add salt and continue beating on high speed until the mixture is stiffened, glossy and cooled to barely warm. Beat in vanilla and coffee mixture until evenly incorporated. Sift powdered sugar and cocoa onto a sheet of wax paper. A bit at a time, whisk into egg-white mixture. Whisk in melted chocolate just until smoothly incorporated. Frost cake immediately, or store frosting airtight for up to 48 hours. Frosting may soften and gradually deflate upon longer standing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Truffles Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Candy Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz chestnuts -- peeled 3 oz sugar 4 tablespoons water 2 tablespoons cocoa powder 2 tablespoons rum -- brandy or other spirit Icing sugar as needed Simmer chestnuts in water until cooked - about 5-10 minutes. Meanwhile boil the sugar and water until a drop sets instantly on contact with cold water - if you do this too early you end up with a mass of sugar and water which you can't get out of the saucepan, so have everything else ready first. Put chestnuts, cocoa powder and the sugar syrup into the food processor and blend. Add spirit as liked (I said 2 tbls, but you could use less or more), or perhaps a little coffee essence... If it is a bit runny, add some icing sugar. Then make into truffle-sized balls and roll in cocoa powder or mouse droppings (sorry, I mean chocolate vermicelli - sprinkles, in American usage, I think), and store in the fridge. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate, Zucchini And Walnut 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 Cookies Recipe -- (or basic muffin) 1/2 cup zucchini -- grated 1/2 cup chopped walnuts grated or finely chopped chocolate -- (amt. depends on how naugthy you want to be!) SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate/oatmeal/applesauce Cake Recipe By :Darla Brizzee (Lori L. Calvin) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups boiling water 1 cup oatmeal -- quick-cooking 1 cup brown sugar 1 cup sugar -- (white) 1 1/2 cups flour 2 whole egg whites -- or 2 eggs 1 tablespoon margarine -- or 1/2c shortening 1/2 cup applesauce 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon cocoa 1/2 cup chocolate chips -- or carob chips Pour the boiling water over the oatmeal and let stand for 10 minutes. Then add the other ingredients. Stir well & pour into a "greased" and floured 9 x 13" cake pan & sprinkle additional 1/2 cup of chocolate chips on top. (add 1/2 cup of chopped nuts if fat isn't a concern) Bake in a 350 degree preheated oven for 35-45 minutes or until "done". Can also use two 8-inch square cake pans, but adjust baking time. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cholent Recipe By :The Race for Life Cookbook,Ruth Heidrich (Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Main Dishes Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Great Northern Beans 1/2 C Lima Beans 3 Lb Potatoes -- chunked 3 Lg Onions -- diced 1/2 C Kidney Beans 3 Garlic Cloves 1/2 C Barley Pepper -- to taste 15 oz Tomato Sauce A long-simmering Jewish Sabbath stew. Soak beans overnight in a lg. bowl. Drain and cull any dried-out beans. Saute onions and garlic in a few Tbsp water until onions are translucent. Add barley and beans and cover with water by at least 2". Bring to boil and cook 30 min over low heat. Add potatoes and tomato sauce and cook 30 min more. Place cholent in a crockpot overnight or in a 200 deg F. oven for 8 hrs. or overnight. Serves: 8 - 10 This is EXCELLENT! Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 254.5 Fat 0.7 g Carb 53.3 g Protein 11.1 g Sodium 437 mg Dietary Fiber 9 g CFF 2.4% ------------------------------ * Exported from MasterCook * Chopped "Liver" Spread Recipe By :No Cholesterol Passover,Wasserman(Bobbi Pasternak) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp oil 1/2 lb mushrooms -- chopped 1 small onion -- chopped 1 c chopped walnuts Pepper and salt to taste 1 Tbsp water "No Cholesterol Passover Recipes" by Debra Wasserman and Charles Stahler. This small paperback contains 100 vegan Passover recipes and is available from the Vegetarian Resource Group. Makes 1 cup. Saute mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings and water. Blend until smooth. Serve on matzo as a spread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Carrot Pudding Recipe By :(Katherine Nunuk) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Holidays & Gifts Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup carrots -- grated 1 cup potatoes -- grated 1 cup apples -- grated 1 cup brown sugar 1 cup raisins 1 cup currants 1 1/4 cup flour 1/2 cup butter 1 tsp baking soda -- dissolved in hot water(little Tablespoon of water) 1 tsp salt 1 tsp allspice 1/2 tsp nutmeg 1 pinch clove 1 egg 1 tsp cinnamon Cream sugar,butter,egg Add fruit and veggies. Combine flour and spices together and add to batter. Turn into a buttered bowl leave at least 2" at top. Cover with a double thickness of wax paper and place a string tightly around the outside of the bowl. Place in a pot of boing water.(fill up to neck of bowl) Boil for three hours. Makes 2 bowls. This recipe freezes well. When serving this you will want to steam it again so it is heated through. My mom served it with a brown sugar and butter mixture on the side, she just mixed the two together. Or you can choose to make the Carrot Pudding Sauce (see recipe). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Fruit Cake Recipe By :Cooking Light (Lavon moffats@telerama.lm) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup maraschino cherries 16 ounces prunes -- in heavy syrup, undrained 1 1/4 cups sugar 3/4 cup shortening 4 eggs 1 cup chopped walnuts 3 tbsp whiskey 15 1/4 oz crushed pineapple -- undrained 15 oz raisins -- (2 1/2 cups) 4 cups flour 1 tbsp ground cinnamon 2 tsp baking soda 1 tsp ground cloves 1/2 tsp salt Drain cherries, reserving 3 tbsp juice. Cut cherries in half & set aside. Drain prunes, reserving 6 tbsp syrup; pit prunes & set aside. Cream sugar, shortening & eggs at medium speed for 2 min. or til smooth. Stir in cherries, reserved cherry juice, prunes, reserved prunes syrup, walnuts & next 3 ingredients. Combine flour & next 4 ingredients; add to creamed mixture & stir well. Spoon into a 10" tube pan coated with Pam. Bake at 350 degrees for 1 hour & 15 min. or until a pick inserted in center comes out clean. Let cool in pan 10 min on a rack; remove from pan & let cool completely. Store tightly wrapped in heavy duty plastic wrap. Yield: 32 - 3/4" slices For gifts: 1. Spoon 1/2 cup batter into each of 20 (4 x 2 1/2") mini pans coated with Pam. Bake at 350 for 30 min. 2. Spoon 1 1/4 cups batter into each of 8 (5 1/2 x 3") loaf pans coated with Pam. Bake at 350 for 50 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Pudding Recipe By :The Feast of Christmas,Paul Levy's (Annabel Smyth) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh wholemeal breadcrumbs -- (4 loosely packed cups) 2 cups black raisins -- coarsely chopped (Muscatel) 2 cups yellow raisins -- coarsley chopped (sultanas) 2 cups dried apricots -- coarsely chopped 3/4 cup almond macaroons -- crumbled or amaretti 3/4 cup almonds -- chopped 1/2 cup ground almonds -- or flaked 1 appple -- grated 1 tablespoon orange zest -- grated 1 teaspoon ground cinnamon 1 teaspoon ground mace 1/2 teaspoon ground cardamom -- or cumin 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 2 tablespoons orange marmalade -- or candied orange peel 1 orange -- juiced 4 medium eggs 6 tbsp Cognac -- or 1 miniature bottle fortified muscat wine or port or marsala or rich oloroso sherry Serves 8-10, fills a 1.75-litre (3-pint) pudding basin (I used whole cloves, and put them in the food processor with the bread! Again, it worked) Put all the dry ingredients in a large bowl and mix thoroughly. Put the marmalade, orange juice, eggs, brandy and wine in another large bowl, or in the blender or food processor, and beat until well blended and frothy. Pour the liquid over the dry ingredients. Mix until moist. Cover, and let sand for a couple of hours at least and, if possible, overnight to let the spice flavours develop. Oil or butter the pudding basin and spoon in the mixture. As it contains no raw flour, it will not expand very much during the cooking, so you can fill the basin to within 1.25 cm (1/2 inch) of the rim. Take a square of greaseproof or waxed paper, oil or butter it (I didn't bother, but did oil the basins. I don't have a 3-pint one, so used 1 2-pint and 1 1-pint one, 2 pints being ample for my family for Christmas dinner) and tie it over the top of the basin with string. Steam in boiling water for 5 hours. Allow pudding to cool completely before wrapping it, still in its basin, in fresh greaseproof paper plus a layer of foil. Store in a cool dark place. On Christmas Day, steam for a further two hours. Bissell/Levy suggest serving this with creme fraiche, rather than the traditional brandy butter (don't ask - not to be discussed on THIS mailing list!!!), and I do think this is one occasion when a LITTLE cream is permissible! Incidentally, the tradition is that every member of the family stirs the pudding mixture while making a wish.... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chunky Enchilada Sauce Recipe By :The Mcdougall Cookbook (Ann Miner) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- chopped 2 Garlic cloves -- crushed 1/4 cup Water 1 can tomatoes -- (28 oz) crushed 1 can Green chiles -- chopped (can) 3 tablespoons Chili powder 1/2 teaspoon Ground cumin 1 1/2 cups Water 1 tablespoon Soy sauce 3 tablespoons Cornstarch -- (or 2 T Arrowroot) Place the onion, garlic, and water in a large saucepan. Cook, stirring for 5 minutes, until the onion softens slightly. Add the tomatoes, chilies, and the spices. Stir. Cover and cook over low heat for 15 minutes. Add 1 cup of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup water. Add to the sauce while stirring. Cook stirring, until thickened. From "The Mcdougall Cookbook" by you-know-who! Makes about 6 cups. Ann's notes: I increase the cumin and add a T. or so of cocoa powder for a "mole" influence. This is a very nice recipe (pretty zingy for a MacDougall recipe). If you substitute tomato sauce for the crushed tomatoes, you'll get a smoother sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chunky Granola Recipe By :(Linda Henderson) (Reggie Dwork) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Place In Ungreased 9X13" Pan: 6 C Rolled Oats -- Bake 10 min. Remove From Oven And Stir In: 1/2 C Sunflower Seeds -- or nuts 1/2 C Coconut 1/2 C Wheat Germ 1/2 C Nonfat Dry Milk Powder Add To Dry Mixture: 2/3 C Honey -- *see NOTE 1/3 C Oil -- cut back from -- original recipe -- can try even less 1/3 cup Skim Milk 2 Egg Whites 1 Tsp Vanilla 1/2 C Orange Marmalade -- really need this to -- add more flavor NOTE: (I only had about 1/3 c. honey on hand so I added some light corn syrup. You could also add maple syrup and get some added flavor.) Preheat oven to 350 degrees F. Stir until thoroughly coated. Press mixture firmly into 2 well greased 10x15 cookie sheets. (I used 9x13 pans) Bake 10-15 minutes until nicely browned. Cut immediately into 24 bars. Remove from pans when cool. If I calculated correctly each bar has about 130 calories and 4 grams Fat. - - - - - - - - - - - - - - - - - - - NOTES : Cal 177.1 Fat 5.6g Carbs 28.2g Fiber 2.7g Protein 5.1g Sodium 19mg CFF 27.5% * Exported from MasterCook * Chunky Granola #2 (With No Oil Added) Recipe By :Diet for Small Planet,Lappe (Ann Miner) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Rolled oats 1 cup Nuts -- - up to double this 1/2 cup Sunflower seeds 1/2 cup whole millet -- OR- whole buckwheat 3 cups Whole wheat flour -- or more -- or- part cornmeal rice flour -- or other whole-grain 1 teaspoon Salt -- as desired) 1/2 cup Hone -- - up to double this 1 cup Hot water -- or up to: 2 cups Hot water -- * see note 1 teaspoon Vanilla * Note: More water makes the granola chunkier, less makes it crumbly. Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks need to bake clear through. Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer.) As it bakes the granola may need stirring to brown evenly. Cool thoroughly before storing. Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil. For "gingerbread" granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves. For a nice change, substitute maple syrup for honey. Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed for you by Karen Mintzias. ------------------------------ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chunky Leed And Potato Soup Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound potato 1 pint cold water 1 medium leek 1 clove garlic 1/2 medium onion 1/4 tablespoon oil 1/2 teaspoon yeast extract 1/2 teaspoon ground black pepper 1 whole bay leaf 1/4 teaspoon caraway seed 1 stalk celery Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chutney Roll Recipe By :(Sheila Foster) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Quick & Simple Ideas Spreads & Sandwiches Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sheet lavish fatfree cream cheese chutney lettuce leaves granny Smith apple -- thinly sliced [sliced turkey] Take one sheet of lavash (low-fat of course). Spread with fatfree cream cheese. Spread sparingly with chutney. Top with a layer of lettuce leaves, and thinly sliced Granny Smith apple. Roll tightly, fasten with toothpicks, and slice into 1 1/2" pieces. Great for party appetizers or add a little thinly sliced turkey and have it for lunch. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cider Cranberry Sparkler Recipe By :Cooking Light, Nov/Dec 1992 Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sparkling apple cider -- chilled 1 1/2 cups cranberry juice -- chilled 3/4 cup lemon-lime flavored sparkling water -- chilled fresh cranberries -- optional lime slices -- optional Combine first 3 ingredients in a pitcher; stir well. Pour into glasses; garnish each with a cranberry and a lime slice, if desired. Serve immediately. Yield: 4 c (serving size: 2/3 c). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 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 -------- ------------ -------------------------------- 2 cups apple cider -- cored and cut into 1/2 tart apples -- cored and cut into -- 1-inch chunks 1 tablespoon honey 3/4 cup nonfat yogurt In a stainless steel saucepan, combine the apple, cider, and honey. Bring the mixture to a boil over medium-high heat and cook, stirring occasionally, until the liquid is reduced to 1/3 cup. Cool immediately and fold into the yogurt. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinderella Stew Recipe By :Canadian Living (Tammy L. Race) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions -- chopped 2 garlic cloves -- minced 1 pound lean beef -- **(see directions) 1/4 c all-purpose flour 1/4 t salt 1 Pinch pepper 2 T oil 1 can tomatoes -- (28 oz) 3 T currants 1/4 t cinnamon 1/4 t cumin 1 bay leaf PUMPKIN: 1 pumpkin -- about 6 lb 2 T melted butter 1 pinch salt and pepper TOPPING: 1 1/2 c yogurt 1/2 c green onions -- chopped In heavy saucepan, cook onions & garlic in a little water, broth, or wine for 5 minutes, or until onions are limp. Remove from saucepan; set aside. Cut beef into 1-inch [2.5 cm] cubes. Combine flour, salt & pepper in sturdy plastic bag. Add meat, a few pieces at a time; shake until lightly coated with flour. In saucepan, warm oil over high heat. Add meat a layer at a time; cook until browned all over. Remove with slotted spoon. Return onions, garlic, & meat to saucepan; stir in undrained tomatoes, currants, cumin, cinnamon, cloves, & bay leaf. Bring to a boil, covered; reduce heat to low and simmer until meat is tender, about 1-1/2 hours. Stir frequently and uncover, if necessary, in the last 20 minutes to thicken gravy. PUMPKIN: Meanwhile, prepare pumpkin. Wash pumpkin; cut out 4-inch [10 cm] lid. Using large spoon, scoop out seeds and scrape away any stringy flesh. Brush inside of pumpkin with butter, and sprinkle with salt and pepper. Place pumpkin & lid on heatproof serving tray (casserole dish?) Bake at 425 deg F [220 deg C] for 25 minutes. Taste stew and adjust seasoning, if necessary. Carefully ladle stew into pumpkin; cover with lid and return to oven for about 45 minutes or just until inside of pumpkin is tender. Just before serving, combine yogurt and onions. Carry pumpkin to table. With large spoon, serve stew and portion of pumpkin with yogurt mixture spooned over. Makes 4 to 6 servings. **To lower fat: Don't use the beef. Substitute a combination of vegetables, potatoes and/or rice. A good combination might be corn, potatoes, cauliflower, and turnips/rootabaga. TVP may be good, too, if seasoning is increased. Also, the pumpkin doesn't need to be brushed with butter, and non-fat yogurt will help, too. If the meat *is* used, don't flour and then brown in oil. Stir 'fry' meat in a small amount of water, broth, or wine; then stir the flour into the 'drippings' (add more liquid, if necessary) before you re-add the onions, garlic, meat, etc. to the pan. @@@@@ Sweet Potato Pie (Kai's) Mira L. Shanks (Kai) 2 cups cooked mashed sweet potatoes 1 1/4 cup egg substitute or 5 egg whites, slightly beaten 1 cup brown sugar,(granulated) 1/2 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon vanilla 1/2 teaspoon salt 1 cup evaporated skim milk Phyllo Pie Crust: 4 tsp. sugar (optional) 1 box Phyllo dough Optional Topping: 1 cup chopped roasted chestnuts (optional) Cinnamon Preheat oven to 425. Lightly spray 2 pie pans with nonstick cooking spray. FILLING: I used a pressure cooker to cook the sweet potatoes until very soft and not stringy or slow bake (appx.350 for 50 minutes,until sweet potatoes natural sugar oozes out) on a previous night for enhanced flavor & natural sweetness. Mash very well. (I used a regular mixer) Combine sugar, spices in a little bowl. Last add vanilla with the spices and then mix into the potatoes. Now , beat your egg whites and mix it in with the potato mixture. Slowly mix in your evaporated skim milk and set aside. CRUST I took out the entire stack of phyllo sheets from the box. Turned my pie pans over and cut the entire stack to the appx. circumference of the pan so I had a stack of circular dough. Quickly, (dough dries out very fast and sticks together) layer 1 or 2 sheets of phyllo on each of the pans, spray very LIGHTLY with non-stick cooking spray and sprinkle with sugar and repeat until crust is the thickness you desire. (For 2 pies I used all the phyllo dough in the box) I moistened my fingers to seal the edge of the crust and crimp as with a "normal" crust. Cover edges of crust loosely with foil. Pour filling into the phyllo crust. Sprinkle chopped chestnuts and cinnamon on top if desired. Bake for 15 minutes at 425. Reduce temperature to 350 and bake for about 30 minutes more. P.S. This recipe resulted from converting Mama Mables Sweet Potato Pie Recipe using the recipe makeover techniques from Shape Magazine's VLF Pumpkin Pie recipe from 1993 November issue. [Kai Shanks] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cindy's Salmon With Honey-mustard And Tarragon Recipe By :Good Seafood, Jane Brody (Michelle Povoski) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dijon mustard 1 tablespoon honey 4 whole salmon steaks -- 1" thick (1 1/4lbs) 4 tablespoons fresh tarragon -- chopped 4 whole tomatoes 4 teaspoons capers 1/4 cup dry white wine 1/4 cup water Heat the oven to 400 degrees. In a small bowl, combine the mustard and honey and spread the mixture on one side of the salmon steaks. Place the steaks, mustard side up, in a baking pan. Sprinkle the salmon with 3 Tb of the tarragon. Top each steak with a slice of tomato and sprinkle with the remaining tarragon. Scatter 1 tsp of the capers over each steak. In a small bowl or measuring cup, combine the wine and water. Pour it into the pan around (but not over) the fish. Place the baking pan with the fish in the hot oven and bake for about 15 minutes or until it is just cooked through. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Apple Crisp Recipe By :Stacie Ciaffredo Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crisp: 1 3/4 cup flour 1/2 cup cornmeal 1/4 cup oats 3/4 cup sugar 1/4 cup brown sugar 1 tsp cinnamon Butter spray --or 1T lowfat margarine -- cut in pieces -- (Orig: 1 cup lf margarine) -- cut in pieces Filling: 3 1/2 lbs apples 2 tablespoons lemon juice 2 tsp lemon rind 3/4 cup sugar 1 tablespoon flour 1/2 cup cranberries -- dried Cinnamon -- optional Preheat oven at 375 degrees Combine first six ingredients until coarse in texture. (Original recipe: mix in lf margarine, too.) Put aside. Slice apples and combine with remaining five ingredients. Place apple mixture in buttered 13" x 9" glass pan. Top with meal mixture and pat it down firmly and evenly. (Spray with butter spray or dot with lf margarine if using the reduced fat version.) Bake for about 45-60 min. Topping should be medium brown--if it gets too dark before 45 min, cover with foil and finish baking. Cool for at least 30 minutes before cutting into loose squares. Makes 12 servings. Try peaches and berries. Tips: If a thin metal pan is used, apples can get overcooked and mushy. Check tenderness of apples at 45 min. If they're very tender and topping needs more cooking, you can broil the topping for 1-2 minutes and remove from the oven. (Changes were offered by N.Fritz) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Applesauce Oatmeal Fatfree Cookies Recipe By :(Michelle Engdahl) Serving Size : 72 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C Applesauce 1 1/2 C Brown Sugar 1 C Sugar 4 Egg Whites 2 Tsp Vanilla 3 C Flour -- sifted 2 Tsp Baking Soda 2 Tsp Cinnamon 1/2 tsp Nutmeg 6 C Rolled Oats 1 C Raisins Mix applesauce and sugars; add egg whites, vanilla, baking soda, and cinammon; add flour; stir in oatmeal and raisins. Bake at 375 deg for 100 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon French Toast Recipe By :Healthy Meals in Minutes Serving Size : 4 Preparation Time :0:20 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg egg 2 egg white 1/4 c skim milk 1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 8 French bread slice cinnamon sugar (optional) reduced calorie maple syrup (optional) 1. In a shallow bowl, using a wire wisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. 2. Preheat the oven to 200 F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish. 3. Place bread slices into prepared skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side. 4. Transfer cooked slices to a plate; keep warm in oven. Dip remaining slices in egg mixture; cook as directed. Spray skillet with vegatable cooking spray as needed. 5. Divide french toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Roll Tips Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I've found that most of the fat in cinnamon rolls comes from the butter you put in the middle, and from the icing. This is pretty easy to reduce. I sometimes make them from scratch, but I've also been known to use Pillsbury Roll dough mix, and add a little sugar (about 1/4 cp) to the mix. Roll them out, and brush the dough with margarine, instead of laying butter pats in it. Also, use a mixture of cinnamon and brown sugar in the middle, as it makes them a little more caramelly. The dough itself is not high in fat. For icing, use powdered sugar, a few drops of skim milk, a few drops of vanilla, and a teaspoon or 2 of light cream cheese-whisk it together and spread over warm baked rolls. YOu can also omit most of the butter in the roll recipe, but they won't keep as long (you can freeze them). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Swirl Loaf Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 30 Preparation Time :0:10 Categories : Breads Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bread dough -- frozen, * see note (See recipe for "Freezer Bread Dough") 1/4 c granulated sugar 2 tsps cinnamon ----Icing---- 1 c powdered sugar -- sifted 1/2 teaspoon vanilla extract 1 tbsp skim milk On a lightly floured surface, roll dough to a 15 x 7" rectangle. Brush entire surface lightly with water. In a small mixing bowl, combine sugar and cinnamon. Sprinkle mixture over dough. Beginning with narrow end, roll up jelly-roll fashion. Seal edges and ends. Place, sealed edge down, in prepared 9 x 5" loaf pan. Let rise double in size (1 hour). Bake in a 375 degree oven for 40 minutes, covering with foil the last 15 minutes to prevent overbrowning. Remove from pan and cool on wire rack. Meanwhile, to prepare icing, combine powdered sugar, vanilla, and milk in a small mixing bowl. Drizzle over loaf and serve. - - - - - - - - - - - - - - - - - - - NOTES : * Let dough thaw at room temperature about 1 1/2 hours. * Exported from MasterCook * Cinnamon Syrup Recipe By :Eating Well (Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup dark corn syrup 1/4 teaspoon ground cinnamon 1/4 cup evaporated skim milk 1/4 cup dark corn syrup 1/4 tsp ground cinnamon 1/4 cup evaporated skim milk To make cinnamon syrup: In a small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 cup water. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in evaporated skim milk. Let cool; transfer to a small pitcher. (the syrup can be stored, covered, in the refrigerator for up to 1 week. If desired, warm before serving.) Serve with French Toast (Overnight) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Yogurt Muffins Recipe By :Lean And Luscious (GARDNERM@college.be.udel.edu) Serving Size : 8 Preparation Time :0:30 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c flour 1 1/2 tsps baking powder 3/4 tsp baking soda 2 tsps cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1 egg white -- whipped 1/2 c plain nonfat yogurt 3 tbsps applesauce -- at room temperature 1 1/2 tsps vanilla 10 tsps sugar Preheat oven at 350. Prepare 8 muffin tins with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another mixing bowl, combine remaining ingredients. Beat on low speed until blended. Stir in dry ingredients. Mix until moistened. (Batter will be stiff.) Use an ice cream scoop to fill muffin tins two thirds full. Bake 12 minutes, or until lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon-apple Squares Recipe By :Karen Weber (Reid Furniss) Serving Size : 16 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Large Apples 2 Cups Sugar 1 Tablespoon Maple Syrup 1/2 Cup Applesauce 2 tsp Baking Soda 1 tsp Salt 2 Egg Whites 2 Tablespoons Lemon Juice 2 tsp Vanilla 2 Cups Flour 1 Tablespoon Cinnamon Set oven to 350 F. Lighly grease a 9 x 13-inch pan and set aside until read to use. Peel and coarsely chop the apples. In the bowl of an electric mixer beat the egg whites for 30 seconds. Add the lemon juice, maple syrup and vanilla and beat for one more minute. Stir in the applesauce. In a separate bowl, mix the flour, soda, cinnamon, and salt. Fold the apples into the batter. Mix the dry ingrediens. Spoon the mixture into the prepare dpan and bake in the preheated oven for 50-60 minutes or until the center springs back when gently pressed. Remove the squres from the oven and set on a wire rack to cool. Slice into 16 squares and cover with foil until ready to serve. This cake tastes best on the second day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon-cider-cranberry Cake Recipe By :Have Your Cake and Eat It, Too, S.G. Purdy, pg 148 (Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick Cooking Spray -- butter flavored 2 C Flour, All-Purpose -- sifted 1 Tsp Baking Soda 1 Tsp Cinnamon 1/2 Tsp Salt 1 C Cranberries -- fresh or frozen, Whole, Rinsed, Picked Over & Dried 1 C Granulated Sugar 2 tsp Canola Oil -- * NOTE, or Safflower Oil 1 tsp Unsalted Butter -- **NOTE, -- room temp. 1 large Egg Beaters(r) 99% egg substitute -- ***, or equiv to egg 1 C Apple Cider -- or apple juice 1/2 C Molasses -- unsulfured *NOTE: Original recipe called for 2 T canola oil. I used 2 tsp. **NOTE: Original recipe called for 2 T unsalted butter - I used 1 tsp. Also see Light Touch) ***NOTE: Original recipe called for 1 large egg - I used egg beaters. [I have made this cake several times (many during the holidays), and I'm pretty sure I substituted Applesauce for most or all of the oil. You had it down to about 3 tsp of oil/solid fat, and I think I used 2 TB of applesauce and left out the oil and margarine completely. This cake still keeps well, because it has molasses etc. to keep it moist. Even my sister, who regularly poo poo's my lowfat efforts (which are generally quite good IMHO) had to ask for the recipe! nf] Position a rack in the center of the oven and preheat it to 350 deg F. Generously coat the baking pan with cooking spray. Dust with flour, and tap out excess flour. (Be sure to grease and flour the pan very thoroughtly so the cranberries do not stick.) Sift together the flour, baking soda, cinnamon, and salt onto a sheet of wax paper or into a bowl. Combine about 3 T of the flour mixture with the cranberries in another bowl, and toss well. Set aside. In the large bowl of an electric mixer, beat together the sugar, oil and butter until well blended. Add the egg and beat well. In a small saucepan, bring the cider or apple juice to a boil. Remove from the heat and add the molasses, stirring until it dissolves. With the mixer on very low speed, alternately add the dry ingredients and the molasses mixture to the beaten sugar-egg mixture, beginning and ending with the dry ingredients. Stir in the cranberries. The batter will be quite thin. Spoon the batter into the prepared pan. Bake for 45 - 50 min. or until the top is springy to the touch and a cake tester insterted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 min, then invert onto another rack and let cool. LIGHT TOUCH: The texture of this rich, moist cake really varies depending upon the type of fat used. have tried making it with all oil, but fin it is appreciably better with a small amount of solid fat. My personal preference is for th butter-oil combination, which weighs in with 20 percent of its total calories from fat. To reduce the calories from fat to 18 percent, substitute 4 T hard stick corn oil margarine for the butter and oil; this cuts 4 calories, 1 g fat and 0.7 g saturated fat from each serving. Yield: 4 C batter; one 9" bundt cake; 12 servings Advance Preparation: Cake is best when fresh from the oven, but it may be made in advance, wrapped airtight, and frozen. Thaw and warm before serving. Special Equip: 9" bundt pan preferably nonstick. Time an Temp: 350 deg F for 45 - 50 min. (I ended up cooking it for 35 min and it was a bit over done I feel - Reggie) Nutritional Info for Original Recipe: Cal 221, Protein 3 g, Fat 5 g, Sat Fat 1.5 g, Carbs 43 g, Sodium 166 mg, Cholesterol 23 mg Entered into MasterCook II and taste tested for you by Reggie Dwork reggie@jeff-and-reggie.com This is excellent!! - - - - - - - - - - - - - - - - - - - NOTES : Cal 204.6 Fat 1.4g Sat Fat 0.3g Cholesterol 1 mg Carbs 45.9g Dietary Fiber 0.5g Protein 2.8g Sodium 214mg CFF 6% * Exported from MasterCook * Cinnamon-orange Yogurt Dip Recipe By :msl@cv.hp.com (Mark Laventhal ) Serving Size : 5 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Nonfat Yogurt 1/4 Tsp Ground Cinnamon 2 Tbsp Orange Juice -- Frozen Concentrate 1/4 Tsp Vanilla Fold all ingredients together gently and chill. Serve with apple or pear slices, or drizzle over fruit salad. Per 1/4 cup serving: 40 calories, no fat. >From: msl@cv.hp.com (Mark Laventhal ) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon-raisin Biscotti Recipe By :(Patti Pratt) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 egg whites 1 tablespoon vanilla 1 cup sugar -- (or less) 2 cups flour -- (combo of grains) 2 teaspoons cinnamon 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt -- (or less) 3/4 cup raisins Beat eggwhites and extracts together well. Combine all the dry ingred and add to the egg and mix well. Fold in the raisins. The dough should be firm, but not too stiff. You may need to add as much as 1/4c more flour if your egg whites were large. Divide the dough in half and shape each into a 'log' about 2: wide and 10'12" log. Place each on a greased cooked sheet and bake in a preheated oven a 325 F or 25-30 min. They should be firm to the touch, but not too brown. Remove from the oven and turn down the temp to 250F. Slice each log into 20-24 pieces and place upright (if you can balance them!) on the cookie sheets. Return to the oven for about 30-40 min. The thicker the slices, the longer it takes. Cool them completely before storing them in an airtight container. Make sure you dunk these. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon-raisin Bread Recipe By :Betty Crocker's Bread Machine Ckbk (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 2 Tablespoons Butter or Margarine 3 Cups Bread Flour 3 Tablespoons Sugar 1 1/2 tsp Salt 1 tsp Cinnamon 2 1/2 tsp Yeast 3/4 Cup Raisins Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-pound loaf recipe * Exported from MasterCook * Cinnamon-raisin Bread #2 Recipe By :rec.food.recipes, Matthew Asplund (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast 2 cups White Flour 1 cup Whole-Wheat Flour 1 cup Oatmeal -- whirred in blender -- for 30 sec 1/2 cup Applesauce 2 teaspoons Cinnamon 3 tablespoons Brown Sugar 1 Egg Beaters(r) 99% egg substitute 1 tsp Butter Or Margarine -- or oil 1/2 tsp Salt 1 C Water 1/2 C Raisins -- (to 1c) added at the -- beeps to keep them -- whole (Revised) This stuff makes the most fantastic toast. It's also not bad untoasted. We have made it successfully making the bread as listed, but adding only 1 Tbsp of white sugar and no cinnamon at the beginning, and then adding a cinnamon/brown sugar mixture 30 s. or a minute before the end of the last kneading cycle. The sugar/cinnamon ends up marbled through the bread, and it is wonderful (hard to get right though) >From: Matthew Asplund Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Citrus And Pineapple Salsa Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Salsas Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Oranges -- peeled and chopped 1 cup Fresh pineapple -- chopped 1 medium Jalapeno pepper -- seeded and chopped 2 tablespoons green onion -- thinly sliced 1 tablespoon cilantro -- snipped 1 teaspoon lime zest Stir together oranges, pineapple, jalapeno pepper, green onion, cilantro, lime peel and dash salt in a bowl. Cover and chill for about 4 hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Citrus Chicken Recipe By :ReddHedd (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breasts -- halved 1/2 tsp salt 1/2 tsp paprika 1/2 tsp fresh basil -- chopped 1/4 tsp rosemary 1/4 tsp freshly ground black pepper 1 Tbsp butter or margarine 3 Tbsp fresh lemon juice 3 Tbsp fresh lime juice 3 Tbsp fresh orange juice 1/4 c white wine 3 Tbsp lowfat banana yogurt In small bowl, mix together salt, paprika, basil, rosemary & paprika; sprinkle over chicken. In nonstick frying pan, place butter or margarine & melt over medium heat. Add chicken & cook, turning, for about 10 minutes or until browned. In small bowl, mix together citrus juices; add wine & stir to blend. Pour over chicken in pan, cover, and reduce heat to low; simmer about 15 minutes or until chicken is fork tender. Remove chicken to warm dish. Into pan drippings, slowly stir in yogurt; heat about 1 minute -- do NOT boil -- and pour over chicken. - - - - - - - - - - - - - - - - - - - NOTES : 154 calories per serving. 3 g fat. 18% fat * Exported from MasterCook * Citrus Cream Dressing Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain nonfat yogurt 2 tablespoons frozen orange juice concentrate -- thawed 1 tablespoon dijon mustard 2 teaspoons horseradish 2 whole green onion -- finely chopped In a 1-1/2 to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary, and coriander. Add shrimp; cover pan and remove from heat. Let stand 20 minutes. Drain and chill shrimp. Dry pan. Add sesame seed and stir over medium heat until golden, about 3 minutes; pour from pan. Tear lettuce into bite-size pieces into a wide, shallow bowl. With a sharp knife, cut peel and white membrane from grapefruit and oranges. Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens. Top salad with shrimp, sesame seed and dressing; mix gently. CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, Dijon mustard, horseradish, and green onions. Per serving: 281 cal. (11 percent from fat); 25 g protein; 3.3 g fat (0.6 g sat.); 40 g carbo.; 304 mg sodium; 141 mg chol. Source: Mrs. L.K. Ross, Elk Grove, California Published in: Sunset (April 1993) Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Citrus Marinated Fruit Recipe By :Fast and Healthy, May/June 1995, pg 71 Serving Size : 12 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 1 Tbsp Sugar 3/4 C Orange Juice 1/4 C Dry White Wine -- or white grape juice Fruit: 1 1/2 C Cantaloupe Balls -- or cubes 1 1/2 C Blueberries 1 1/2 C Green grapes -- halved 1 1/2 C Strawberries -- halved or whole Garnish: Fresh Mint Leaves -- if desired In small bowl, combine all marinade ingredients; mix well. In large bowl, combine all fruit except strawberries. Pour marinade over fruit. Cover; refrigerate 2 - 3 hrs to blend flavors, stirring occassionally. Just before serving, gently stir in strawberries. Garnish with mint leaves. Makes 12 (1/2 C) servings - - - - - - - - - - - - - - - - - - - NOTES : Dietary Exchanges: 1 fruit Cal 49.8 Fat 0.3 g Carbs 11.7 g Dietary Fiber 1.4 g Protein 0.7 g Sodium 4 mg CFF 5.3% * Exported from MasterCook * Citrus Vinaigrette Dressing Recipe By :Annabel Smyth (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange -- juiced (preferably a large Spanish Navel orange) 2 tablespoons lemon juice 2 tablespoons balsamic vinegar -- or white wine vin. 1 clove garlic -- crushed 1 Pinch salt 1/4 teaspoon dry mustard Freshly-ground black pepper 1 tsp brown sugar Put everything in a screw-top jar and shake thoroughly. Will keep for a couple of days in the refrigerator. Converted to MM by Donna Webster donna@webster.demon.co.uk - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Citrus-shrimp Salad Recipe By :Sunset,April 1993 (Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup frozen orange juice concentrate -- thawed 1/2 cup dry sherry -- optional 1 teaspoon dried rosemary 1/2 teaspoon coriander seed 1 pound large shrimp -- (25-32 per pound) shelled, deveined, 2 teaspoons toasted sesame seeds 1 head red leaf lettuce -- rinsed and crisped 2 large grapefruit Citrus Dressing: 1 cup nonfat plain yogurt 2 tablespoons frozen orange juice concentrate -- thawed 1 tablespoon dijon mustard 2 teaspoons prepared horseradish 2 green onion -- finely chopped In a 1-1/2 to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary, and coriander. Add shrimp; cover pan and remove from heat. Let stand 20 minutes. Drain and chill shrimp. Dry pan. Add sesame seed and stir over medium heat until golden, about 3 minutes; pour from pan. Tear lettuce into bite-size pieces into a wide, shallow bowl. With a sharp knife, cut peel and white membrane from grapefruit and oranges. Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens. Top salad with shrimp, sesame seed and dressing; mix gently. CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, Dijon mustard, horseradish, and green onions. Per serving: 281 cal. (11 percent from fat); 25 g protein; 3.3 g fat (0.6 g sat.); 40 g carbo.; 304 mg sodium; 141 mg chol. Source: Mrs. L.K. Ross, Elk Grove, California Published in: Sunset (April 1993) Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Classic Chocolate Fondue Recipe By :Prevention's Quick & Healthy/Sum 96 (Lavon Moffat) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup unsweetened cocoa powder -- Dutch processed 1 tablespoon cornstarch 3/4 cup skim milk 1 tablespoon diet margarine -- Fleischman's 1 teaspoon orange extract In a small saucepan, whisk sugar, cocoa & cornstarch. Whisk in milk until well blended. Cook, stirring constantly, until mixture boils & thickens. Remove from heat. Stir in margarine & extract. Transfer to a fondue pot, crockpot or small casserole with a warming plate. - - - - - - - - - - - - - - - - - - - Serving Ideas : Fruit, angel food cake, pound cake, marshmallow NOTES : I used almond extract in place of the orange. A bit of amaretto or Kahlua would also be nice. Nut. Info (fondue only): 70 cal, 1 g fat (12%), 0 mg chol, 30 mg sodium * Exported from MasterCook * Cocktail Bread Spread Recipe By :(Linda M. Clasby) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf rye bread -- (cocktail size) or pumperknickel 1 cup nonfat mayonnaise 1 cup parmesan cheese 1/2 cup green onion -- chopped 1 Tbsp. skim milk 1 dash garlic powder Mix together and spread on cocktail bread. Broil 2-3 minutes until golden & bubly Makes 36 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocktail Knishes Recipe By :Good Food Book, Jane Brody (S. Badian) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Jewish Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potato Filling: 1 1/2 cups mashed potatoes 1/2 cup onion -- finely chopped and -- sauted 2 tablespoons bread crumbs -- or matzo meal 2 tablespoons butter -- melted 1 whole egg -- beaten 1/4 teaspoon salt -- optional 1/8 teaspoon ground black pepper Kasha or Bulgar Filling: 1/2 cup onion -- finely chopped -- and sauted 1/2 cup bulgur -- medium grain or-1/2 cup medium grain kasha 1/2 cup boiling water -- or broth 1/4 teaspoon salt -- optional 1/8 teaspoon ground black pepper 1 whole egg -- beaten Dough: 3 cups all-purpose flour -- plus addt'l for -- kneading 1 teaspoon baking powder 1/2 teaspoon salt -- optional 1 cup water 1 whole egg 1 tablespoon vegetable oil 1. Prepare the potato filling by combining the mashed potatoes, sauteed onions, matzo meal or bread crumbs, melted butter/margarine or oil, beaten egg, salt and pepper. Set aside. 2. Prepare kasha or bulgar filling by adding to the sauteed onion the uncooked kasha or bulgar, boiling water or broth, salt and pepper in a medium saucepan. Cover the pan and cook for 10-15 minutes or until the liquid is absorbed. Stir in the egg. Set aside. 3. Prepare the dough by combining the flour, baking powder, and the salt in a medium bowl. In a separate bowl, combine the water, egg and oil and add this mixture to the flour mixture, stirring the ingredients until they are well combined. Turn the dough out onto a floured surface, and knead the dough until it is smooth and elastic, about 5 minutes, adding only enough flour to keep the dough from sticking. Cover the dough with an inverted bowl and let it rest for 5 minutes. Cut the dough in half, and on a lightly floured surface roll each half into a rectangle about 20x10 inches. Slice the rectangle in half lengthwise. You will end up with 4 strips, each 20x5 inches. 4. Using half the potato filling, align the mixture in a strip along the 20 inch side of the dough. Roll the dough up toward the other 20 inch side. With a very sharp knife, slice the roll into 1 inch pieces. Repeat with remaining filling. 5. Place the pieces about 1/2 inch apart, seam side down on greased cookie sheets. 6. Bake the knishes in a preheated 375 degree oven for 25-30 minutes or until the crust is browned. Note: You can make big knishes if you want to serve them as a side dish. This is a pretty involved messy process but I think it's well worth the effort every now and then. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocktail Meatballs Recipe By :HELEN LEACH (Amy Stinson) Serving Size : 15 Preparation Time :1:45 Categories : Appetizers Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 LBS hamburger 1/2 cup bread crumbs 1/3 cup onions -- minced 1/4 cup milk 1 egg 1 tablespoon parsley 1/8 teaspoon pepper 1/2 teaspoon worcestershire sauce 12 oz chili sauce -- (heinz) 10 oz grape jelly Mix first eight ingredients and shape into one inch balls. Use a 13 by 9 pan and place one inch of water in it. Place meatballs in pan and bake at 350 for 45-60 minutes. Mix chili sauce and jelly and heat in a sauce pan on the stove until they melt. Add meatballs to the sauce and heat about thirty minutes , stir while heating sauce and meatballs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocoa Cookies Recipe By :Veggie Life, March 1996, page 52(SimmieSinow) Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Unsweetened Cocoa Powder 1 3/4 Cups Flour 1/2 Tsp Baking Soda 1/2 Tsp Salt 3/4 Cup Soy Milk 1 Tsp Cider Vinegar 1/4 Cup Tofu -- Silken 1 Cup Sugar 3 tbsp Canola Oil 1/4 c Unsweetened Applesauce 1 tbsp Water 1 tsp Vanilla Vegetable Cooking Spray Powdered Sugar -- optional In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set aside. In a small bowl, mix together soy milk and vinegar. In a blender or food processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and blend until smooth. Transfer tofu mixture to a large bowl, add sugar, and beat until slightly frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar mixture, and beat until thoroughly mixed. Add dry ingredients and mix until just combined. [There may be a few tiny lumps---that's okay.] Cover bowl and chill dough in the refrigerator for at least two hours, or up to 3 days. Preheat oven to 350 degrees and spray or lightly oil a baking sheet. Drop rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches apart. Bake in upper third of oven for 10 minutes. Remove from pan and cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with powdered sugar, if desired. NOTE: Cider vinegar may be replaced with Raspberry vinegar Makes ~3 dozen cookies. - - - - - - - - - - - - - - - - - - - NOTES : Nutritional info per serving: Calories: 59.1 Fat: 1.5 g CFF: 21.7% Cholestrol: 0 g * Exported from MasterCook * Coctail Potato Knishes Recipe By :Good Food Ckbk:Jane Brody (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potato Filling: 1 1/2 cups mashed potatoes -- (cooked) 1/2 cup finely chopped onion -- sauteed 2 tbl matzo meal -- or bread crumbs 2 tbl melted butter -- or margarine or vegetable oil 1 egg -- beaten 1/4 tsp salt -- optional 1/8 tsp freshly ground black pepper Kasha or Bulgar Filling: 1/2 cup finely chopped onion -- sauteed 1/2 cup medium grain kasha -- uncooked or medium grain bulgar -- uncooked 1 cup boiling water -- or broth 1/4 tsp salt -- optional 1/8 tsp freshly ground black pepper 1 egg -- beaten Dough: 3 cups all-purpose flour -- plus additional flour for kneading 1 tsp baking powder 1/2 tsp salt -- optional 1 cup water 1 egg 1 tbl vegetable oil (makes about 80 hors d'oeuvres) 1. Prepare the potato filling by combining the mashed potatoes, sauteed onions, matzo meal or bread crumbs, melted butter/margarine or oil, beaten egg, salt and pepper. Set aside. 2. Prepare kasha or bulgar filling by adding to the sauteed onion the uncooked kasha or bulgar, boiling water or broth, salt and pepper in a medium saucepan. Cover the pan and cook for 10-15 minutes or until the liquid is absorbed. Stir in the egg. Set aside. 3. Prepare the dough by combining the flour, baking powder, and the salt in a medium bowl. In a separate bowl, combine the water, egg and oil and add this mixture to the flour mixture, stirring the ingredients until they are well combined. Turn the dough out onto a floured surface, and knead the dough until it is smooth and elastic, about 5 minutes, adding only enough flour to keep the dough from sticking. Cover the dough with an inverted bowl and let it rest for 5 minutes. Cut the dough in half, and on a lightly floured surface roll each half into a rectangle about 20x10 inches. Slice the rectangle in half lengthwise. You will end up with 4 strips, each 20x5 inches. 4. Using half the potato filling, align the mixture in a strip along the 20 inch side of the dough. Roll the dough up toward the other 20 inch side. With a very sharp knife, slice the roll into 1 inch pieces. Repeat with remaining filling. 5. Place the pieces about 1/2 inch apart, seam side down on greased cookie sheets. 6. Bake the knishes in a preheated 375 degree oven for 25-30 minutes or until the crust is browned. Note: You can make big knishes if you want to serve them as a side dish. This is a pretty involved messy process but I think it's well worth the effort every now and then. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Dill And Cucumber Soup Recipe By :Herb Qtrly #42,Emilie Boyd(smgin2@sprynet.com) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 European Cucumber -- peeled, seeded, and chopped 1 1/2 cups Lowfat yogurt 1 1/2 cups Buttermilk 1 medium clove garlic -- minced 2 tablespoons chives -- finely chopped 2 tablespoons fresh dill -- finely chopped Salt and white pepper -- to taste Puree half the cucumber in food processor with steel blade for about 20-30 seconds. Combine the yogurt and buttermilk in m bowl, adding the pureed mixture , garlic, chives, and dill. Mix well. In processor, pulse reaming cucumber into small chunks. Add to pureed mixture. Add salt and pepper. Taste and correct seasonings. Refrigerate until chilled. Garnish with fresh dill or chopped walnuts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Poached Turkey With Curry Sauce Recipe By :RECIPE EXPRESS (Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 turkey tenderloins 2 tablespoons lemon juice 1/4 cup chicken broth 1/8 teaspoon crushed red pepper 1 small onion -- chopped 1 clove garlic -- minced Mixed salad greens Curry sauce: 1 cup yogurt 1 tablespoon chutney 2 tsp. fresh cilantro 1 teaspoon curry powder 1 dash cayenne pepper Place tenderloins, lemon juice, broth, red pepper, onion and garlic in a Dutch oven. Add just enough water to cover turkey. Heat to boiling and then reduce heat. Cover and simmer about 30 minutes or until juices run clear. Refrigerate turkey in broth until cool. Prepare curry sauce recipe below. -------------- CURRY SAUCE Mix all ingredients. Refrigerate. -------------- Line serving platter with salad greens. Slice turkey diagonally across the grain into 1/4 inch slices. Arrange turkey in two rows of overlapping slices on serving platter. Spoon some of the curry sauce evenly over turkey. Serve with remaining curry sauce and garnish with tomato slices. serves 6 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Spaghetti Salad Recipe By :(Rosalie Payne) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces spaghetti -- broken into thirds (10 to 12) -- cooked and cooled 3 tomatoes -- chopped, I usually use more (3 to 4) 1 small red onion -- chopped 1 head broccoli -- cut into pieces 1 small can olives -- sliced (optional) Dressing: 1 bottle nonfat Italian salad dressing -- (8 ounce) 1/4 cup vinegar 1/4 cup salad supreme seasoning This is best if you make it the night before so the flavors have a chance to mix. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cole Slaw Recipe By :Quick and Healthy II (Stephanie ) Serving Size : 8 Preparation Time :0:05 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons light mayonnaise 3 tablespoons nonfat plain yogurt 2 teaspoons cider vinegar 1 tablespoon sugar 1/4 teaspoon paprika 1/8 teaspoon pepper 1/8 teaspoon salt 5 cups cabbage -- * see note *Use packaged coleslaw mix found in produce section with precut salad greens or finely shred head of cabbage. 1. Make dressing by mixing the mayonnaise, yogurt, vinegar, sugar, paprika, pepper and salt. 2. Add to cabbage and stir until well conbined. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cole Slaw #2 Recipe By :Vegetarian Times, May 1993 (Kevin Wilson) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRESSING: 2 Tb Balsamic vinegar 6 Tb Cider vinegar 2 Tb Dijon mustard 1 Tb Low-sodium soy sauce 2 Ts Honey 1/2 T Celery seed 1/2 T Caraway seed 1/4 T Pepper -- black SALAD: 2 C cabbage -- shredded 2 C Red cabbage -- shredded Carrot -- julienned Red pepper -- julienned Green pepper -- julienned Yellow pepper -- julieened 1/4 C Scallions -- finely chopped 1/4 C Fresh parsley -- minced Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8. Author's Note: Here's a tasty, mayonnaise-free version of a favorite American salad. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de >From: kevin.wilson@panic.rain.com (Kevin Wilson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coleslaw Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- shredded cabbage shredded carrot shredded onion nonfat mayonnaise nonfat yogurt Coleslaw is basically shredded white cabbage, carrot and onion, in proportions you find agreeable. I would dress this with a mixture of 50:50 reduced calorie mayonnaise and natural yogurt. If it's not for me, I use all mayonnaise - we can't get fat-free mayonnaise here, but the reduced calorie stuff is excellent, almost nicer than the real thing. Anyway, the coleslaw always goes at parties! I use one medium white cabbage, about 1/2 lb carrots, and one onion, and do all the shredding, etc, in the food processor. - - - - - - - - - - - - - - - - - - -