* Exported from MasterCook * Cranberry Apple Cookies Recipe By :(Anita Majetka) Serving Size : 48 Preparation Time :0:20 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c margarine -- softened 1 c brown sugar -- packed 3/4 c granulated sugar 1 egg white -- whipped 1/4 c skim milk -- at room temperature 2 c flour 1/4 tsp salt 1 tsp orange peel 1 1/2 c apples -- peeled/chopped 1 c cranberries -- chopped Preheat oven at 375. Prepare a baking sheet with cooking spray. In a mixing bowl, combine margarine, sugars, egg white, and milk. In another mixing bowl, combine flour, baking powder, cinnamon, salt, orange peel, apples, and cranberries. Mix wet ingredients with dry ingredients just until moistened. Arrange by tablespoons on prepared baking sheet, 2" apart. Bake for 12 to 15 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Apple Muffins Recipe By :Unknown (Anita A. Matejka) Serving Size : 12 Preparation Time :0:20 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c flour 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 2 egg whites -- whipped 3/4 c brown sugar -- packed 1/4 c applesauce -- at room temperature 1 tsp vanilla 3/4 c apples -- peeled/chopped 3/4 c cranberries -- chopped Preheat oven at 350. Prepare 12 muffin pans with cooking spray and flour. In a mixing bowl, combine flour, baking soda, cinnamon, and salt. In another mixing bowl, combine egg whites, brown sugar, applesauce, vanilla, apples, and cranberries. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins 2/3 full. Bake 20 to 30 minutes, or until lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Banana Muffins Recipe By :Unknown (Anita A. Matejka) Serving Size : 12 Preparation Time :0:25 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites -- whipped 3 Tbsps applesauce -- at room temperature 3 Tbsps honey 3 Tbsps molasses 3 Tbsps orange juice -- at room temperature 1 Tsp vanilla 1 C Banana -- mashed (2) 1 C flour -- sifted 1 tbsp orange peel -- grated 1/2 tsp baking powder 1/2 tsp baking soda 1 c cranberries -- chopped Preheat oven at 350. Prepare muffin (or mini muffin tins) tins with cooking spray and flour. In a mixing bowl, combine egg whites, applesauce, honey, molasses, orange juice, vanilla, and banana. In another mixing bowl, combine the flour, baking powder, baking soda and cranberries. Use an ice cream scoop to fill medium muffin tins and bake for 15 minutes for mini or 20 to 25 minutes for medium tins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Chutney Recipe By :(Mardi Wetmore) Serving Size : 10 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cranberries -- fresh or frozen 2 tart apples -- peeled and chopped 1 1/2 cups dark brown sugar -- packed 1/2 cup raisins -- or currants 1/4 cup cider vinegar 1 teaspoon minced ginger 1 clove garlic -- minced 1/4 teaspoon ground cloves -- and ground allspice zest of 1 orange -- chopped In nonreactive saucepan, combine all ingredients and cook over medium heat, stirring occasionally, until thickened (15 to 20 minutes). Store in refrigerator 2 weeks or can. Serve with poultry, pork or ham. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Maple Sauce Recipe By :(Pat Weingart) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Cranberries -- fresh 1 C Maple Syrup 1 C Water 1/4 Tsp Ground Allspice There is a wonderful native american cooking book available. Cox, Beverly and Jacobs, Martin. SPIRIT OF THE HARVEST:North American Indian Cooking. New York:Stewart, Tabori and Chang Publishers. 1991. ISBN 1-55670-186-1. The book is broken down into sections; Southeastern coast and woodlands, Northeastern coast and woodlands, the Great Plains, the Southwest and the West. Each section opens with a description of the native american tribes of the region, their lifestyle and their major food groups. Each recipe is introduced with the history of the recipe, including additions made after contact with Europeans. The appendix lists native american ingredients, how to prepare the ingredients, a list of mail order sources for unusual items, and a wonderful 4 page biblio. The photography in the book is phenomenal!It could easily be a "coffee table" book. (Price $35. But best of all the recipes are GOOD! Last Thanksgiving, my husband and I made our entire meal from recipes of the Northeastern coast, and it was one of the best Thanksgiving dinners ever. In saucepan combine cranberries, syrup, and water. Bring to boil over med-hi heat. Reduce heat med-lo and cook, stiring often, for about 15 min., until berries burst and sauce has thickened. Stir in allspice if desired. Cool and serve at room temp. Sauce is best made in advance so flavors will blend. This is sooo good, I'll bet you eat a whole bowl by itself. And I never liked cranberries! (makes 2 cups) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Muffins (Very) Recipe By :Secrets of FF Baking, Woodruff (Jim Rice) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- A: 1 cup quick-cooking oats 3/4 cup skim milk B: 1 1/2 cups whole wheat flour 1 tablespoon baking powder 1/4 cup sugar C: 1 cup cranberry sauce -- whole 2 whole egg whites 1 teaspoon vanilla extract -Combine A and set aside 15 minutes to allow the milk to soak into the oats. -Combine B (dry ingredients) and stir to mix well -Combine C and stir to mix well (maybe even beat to fluff the egg whites a bit). Fold A and C into B until dry ingredients are wetted. Fold in 1/4C walnuts if desired (since these are listed in the book as optional, I assume their contribution is not included in the 0.7 grams of fat and 137 calories per muffin the book gives). I did use the walnuts. Coat a one dozen muffin pan with nonstick spray and parcel out the mix (approximately 3/4 full for standard muffin size) Bake for 18 minutes at 350 deg. F (I baked almost 30 minutes but my oven may be off a bit) or until an inserted toothpick doesn't bring out wet dough when removed. Remove muffin pan and let cool for 5 minutes before attacking and devouring. Rather than whole berry cranberry sauce as listed in the book, I used homemade cranberry relish (mixture of berries, whole orange and sugar as given on the Ocean Spray cranberry package). Without the walnuts, the fat content for these muffins is fairly low, but the calories are still there, and I have to be careful not to eat too many. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Oat-bran Muffins Recipe By :8-Week Cholesterol Cure, (J> Shawl) (Reggie Dwork) Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Oat Bran 1/2 C Granulated Sugar 2 Tbsp Baking Powder 1 1/2 C Grape Juice -- frozen concentrate, -- white grape, 12 oz 1 1/2 cups Skim milk -- or skim 4 Egg Beaters(r) 99% egg substitute -- or equiv to 4 eggs 1/4 C Corn Syrup 1 C Cranberries -- fresh or frozen I made these this weekend and they are pretty good. As usual, three of these muffins per day should help lower cholesterol levels... (optional: 1/4 cup chopped walnuts, I didn't use) Preheat oven to 425 degrees. Combine oat bran, sugar, and baking powder in food processor with large metal blade. Alow the food processor to grind the oat bran as you combine the moist ingredients in a separate bowl or blender. Add whole cranberries to the oat bran in the food processor and pulse the mixture for a few seconds to break up the berries. Combine all ingredients in a large bowl and mix gently. Pour batter into muffin pans lined with paper baking cups. Bake 15 minutes. Test for doneness with a toothpick. You don't have to use a food processor for this recipe. Just omit the grinding of the oatbran and cut the cranberries into small pieces with a paring knife. (I just stuck the cranberries in the blender) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Party Mold Recipe By :MORE LEAN AND LUSCIOUS (Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Holidays & Gifts Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Sugar-free Raspberry jello 1 cup Plain lowfat yogurt 3 cups Fresh cranberries 1/2 cup Sugar -- or equiv (24 tsp) 1 1/2 cups crushed pineapple -- unsweetened and drained 1/2 cup Finely chopped celery 1 ounce Chopped walnuts 2 small apples -- 1/4 inch dice Prepare gelatin according to package direcitons. Add yogurt and stir until blended. Chill until slightly thickened. Place cranberries and sweetener in a blender container. Blend until berries are chopped. Add cranberries and remaining ingredients to thickened gelatin. Spoon into a large bowl. Chill until firm. (If you wish to make this salad in a mold, use 1/2 cup less water than the directions call for). NOTE: use non-fat plain yogurt to reduce fat grams. ** MORE LEAN AND LUSCIOUS** Info: 194 calories 3g protein 3g fat 2mg cholesterol - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Pineapple Relish Recipe By :Lean & Luscious & Meatless (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cranberries -- chopped (1 bag made two batches 1 cup crushed pineapple -- no sugar added,use the juice too 4 small apples -- cored and chopped, not peeled (sweet) 1/4 c sugar -- or honey (i used sugar twin in one batch Mom is diabetic and honey in the second) 1/4 tsp cinnamon -- (i used more.. maybe 1/2 tsp) mix it all up. 8 - 1/4 c servings is that easy or what!!! I used my little oscar chopper so it was REAL easy. You just have to be sure and do it in small batches or you will wind up with MUSH. per serving 1 g fat, 80 cals. less if you use sugar twin. I figured it out and it was around 60 something calories. Diabetic exchange 1/4 c =1/2 fruit - using sugar twin of course! and pineapple in its own juice - no sugar added. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Pork Roast (Done In Slow Cooker) Recipe By :Audrey Thibodeau (Naralon Thorn) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless pork top loin -- rolled 16 ounces cranberry sauce -- jellied 1/2 cup water 1 teaspoon mustard -- dry 1/4 teaspoon ground cloves -- (I used more) 2 tablespoons cornstarch 2 tablespoons water -- cold salt to taste -- ( I did not add any) (If serving to company can add a little sugar to the cranberries, adds calories though.) Servings: 4 1. Place pork roast in slow cooker. 2. In a medium bowl, mash cranberry sauce, mustard and cloves. 3. Pour over roast, cover and cook on low for 6 - 8 Hrs. or till meat is tender. 4. Remove roast and keep warm. 5. Skim fat from juices: measure 2 cups, adding water if necessary, and pour into a saucepan. 6. Bring to a boil over medium heat. 7. Combine carnstarch and cold water to make a paste - stir into gravy 8. Cook and stir until thickened. (Season with salt if desired) 9. Serve over the sliced pork roast. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Relish Recipe By :(Lyn Belisle) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh cranberries -- (12 ounces) 2 tangerines 1/2 cup fresh mint sprigs 1 cup sugar 2 tablespoons fresh lemon juice Cut tangerines into eighths, and remove seeds and white pith. Grind all ingredients in a food processor. Cover, chill for at least an hour, and let warm up to room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Relish #2 Recipe By :(Carolyn Ashcraft) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound cranberries 1 orange -- peeled, seeded and chopped by hand 2 Cups sugar or sugar substitute equivalent 1/2 Cup water 1 Teaspoon grated orange rind 1/2 Cup chopped pecans -- optional Combine all ingredients in saucepan and simmer about 10-15 minutes or until berries pop open. Skin foam and cool. Best to do this the day before. Yields about 12 servings. (You can add about 1/2 cup of chopped pecans to this before cooking if you like.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Squares Recipe By :Home Cooking, Nov 1994 (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Fruit Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cranberries -- washed & halved 1 1/4 C Sugar -- divided 1 C Flour 1/4 C Cornstarch 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 2/3 C Buttermilk 2 Egg Whites -- lightly beaten 1 tsp Orange Peel Preheat oven to 350 deg. F. Line 13 x 9" pan with foil; spray with nonstick spray. Combine cranberrries with remaining 1 c sugar, foour, cornstarch, baking powder, pabing soda and salt. Mix well and make well incenter. Add milk, egg whites and orange peool; stir until smooth. Fold in berries; spread in prepared foil-lined pan. Bake 20 - 25 min. Cool in pan for 5 min; cut into 12 squares. Edna Askins, Greenville, TX These are EXCELLENT! (Reggie) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-currant Sauce Recipe By :(Reggie Dwork) Serving Size : 20 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cranberry sauce 1/2 C Currant Jelly -- Red 1 Tbsp Lemon Juice -- Freshly squeezed 1 Tbsp Port Wine 1 Tbsp Dijon mustard Combine all ingredients in a small saucepan set over medium heat. Whisk until fairly smooth. Then, stir often until hot. Pour into a heatproof dish and serve warm. Tastes great as a dipping sauce for sausage rolls or chicken fingers. Makes 1 1/4 cups. Source: Chatelaine magazine, December 1993, page 107 *** From Ron's Recipe Database (ronamit@netvision.net.il) *** - - - - - - - - - - - - - - - - - - - NOTES : Cal 43.4 Fat 0.1g Carbs 11g Dietary Fiber 0.2g Protein 16g Sodium 11mg CFF 1.2% * Exported from MasterCook * Cranberry-honey Vinaigrette Recipe By :Cooking Light 1995 (lors1@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cranberry juice cocktail 2 tbsp balsamic vinegar 1 tbsp honey 1 tbsp Dijon mustard 2 tsp minced fresh thyme 2 tsp walnut oil 1/4 tsp freshly ground pepper Combine all ingredients in a small jar; cover tightly, and shake vigorously. Chill thoroughly. Serve with salad greens. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-orange Bread Machine Made Recipe By :(Reggie Dwork ) Serving Size : 14 Preparation Time :3:40 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast 2 1/2 C Bread Flour 1 Tsp Salt 1 Tbsp Nonfat Dry Milk Powder 4 Tsp Applesauce, Unsweetened -- * see note 1 C Cranberries -- fresh, chopped 1 C Orange Juice Add all the ingredients in order. I select thin crust and start the machine. This is really good! Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : NOTE: I use applesauce to lower the fat count. The standard recipe calls for 4 tsp butter or margarine. I do not reconstitute the nonfat milk powder before I put it in the pan. Cal. 103.0 Fat 0.4 g Carbs 21.4 g Protein 3.5 g Sodium 53 mg Dietary Fiber 1.2 g CFF 3.2% * Exported from MasterCook * Cranberry-stuffed Acorn Squash Recipe By :Holiday Ckbk,Amer. Diabetes.Assc,B. Wedman(Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Acorn squash 1 Apple -- chopped 1/2 cup Cranberries -- fresh or frozen chopped 1 Orange -- peeled and chopped 1/2 teaspoon Cinnamon 2 teaspoons Honey -- or Equal Sweetner Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. Serves 4 One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1 Sodium: 2 Potassium: 608 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Cookies Recipe By :(Sally Eisenberg) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup applesauce 1/4 Cup cream cheese -- non-fat 2 Teaspoons fructose -- granulated 1 Teaspoon Equal(r) sweetener 1/4 Cup Egg Beaters(r) 99% egg substitute 1 Tablespoon water 1 Cup flour 1/2 Teaspoon baking powder 1 Dash salt Preheat oven to 350 degrees. F. Cream together applesauce, cream cheese,fructose and substitute sugar. Add egg, water beating well. Sift together flour,salt, baking powder and add to cream mixture. Mix well, roll into a ball 1 1/2 -inches diameter. Refrigerate at least 2 hours or overnight. Cut into thin slices , put on ungreased cookie sheet. Bake cookies for 8 to 10 minutes. 2 cookies 1/2 fruit diabetic count 2 cookies 74 calories - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Frosting I Recipe By :So Fat, Low Fat, No Fat (Ann Miner) Serving Size : 10 Preparation Time :0:10 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces fat-free cream cheese 1 tablespoon milk 1/2 teaspoon vanilla extract 1 tablespoon cornstarch 3 cups confectioner's sugar Combine all the ingredients and mix only until blended. Per 1/10 of recipe: 153 calories, 0.1 grams fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Spread, Low Fat Recipe By :Modified from Vegetarian Times Complete Cookbook, pg. 466 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat ricotta cheese 3 ounces nonfat cream cheese 1/4 Cup Nonfat Yogurt 2 cloves garlic -- roasted * 1 tablespoon Fresh Chives -- Chopped 1 Tablespoon Fresh Basil -- Chopped** 1 Tablespoon Fresh Parsley -- Chopped 1/8 Teaspoon Salt 1/8 Teaspoon Ground Black Pepper 8 Slices Whole Grain Bread -- Or Bagels Shredded Lettuce Shredded Fresh Spinach Spicy Sprouts Red And Green Bell Peppers -- Sliced In Rings Red Or/And White Onions -- Sliced In Rings Tomato -- Sliced In a bowl mix together the cheeses, yogurt, garlic, herbs, salt and pepper until smooth. Spread mixture on 4 slices of bread or bagels. Top with sliced vegetables and remaining bread. *Original recipe calls for 1 clove of garlic, crushed. ** 1 teaspoon dried basil can be substituted for fresh. >From: "Robin Goldberg Isaacs" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Gravy Recipe By :Fatfree List (Bethann Watson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat milk 2 tablespoons flour -- browned * 1 T Butter Buds(r) -- (or add salt to taste) 3 drops Liquid Barbecue Smoke(r) -- to taste (3 to 4) (Hickory Flavor) 1/4 tsp black pepper Pour milk into nonstick pan and slowly stir flour into the milk (I shake it over the surface, then stir. You could also put the milk and flour in a closed top container and shake it before adding to pan). Add Butterbuds the same way, then add the hickory smoke, and slowly heat gravy, stirring constantly, until its thick, about 5 minutes. Add pepper to taste, add more hickory smoke or salt if needed, and serve over biscuits and vegan sausage. Makes approximately 1 cup. *To brown flour, stir the flour in a nonstick skillet over medium heat until it is a _light_ brown color. Be careful to not scorch the flour or your gravy will taste scorched. From ???@??? Sun Aug 18 14:18:56 1996 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Broccoli Soup Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Water 1 Chicken bouillon cube 3 c Broccoli florets -- with stems 24 oz Evaporated skim milk Light Vegetable Oil Spray 1 1/2 c leek -- white part, chopped only (2-3 leeks) 2 tb All-purpose Flour 1/2 t Ground nutmeg 1 Garlic clove -- peeled & mince 3 tb Chopped fresh basil Freshly ground black pepper to taste Bring the water to a boil in a medium saucepan over medium heat. Dissolve the bouillon cube in the boiling water. Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender. Put the evaporated milk in a small saucepan. Warm over low heat, just until bubbles begin to form around the edge. Remove the pan from the heat. Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp. Stir in the flour and cook for 1 minute. Whisk in the warm evaporated milk. Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth. Reduce the heat to low. Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid. Simmer for 5 minutes more, taking care not to bring the soup to a boil. Remove the pan from the heat and stir in the basil and black pepper. Fat per serving= 1.5 grams Calories per serving= 211 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Cauliflower Soup Recipe By :Barbara Brandt Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cauliflower -- (a small one) 2 cups water 2 cups dry skim milk 1 packet Butter buds(r) 1 tablespoon flour 2 tablespoons chopped green onions salt and pepper -- to taste garlic powder -- to taste Discard stem from cauliflower and break the head into flowerets. Steam or parboil until still slightly firm. Drain. While cauliflower is cooking, whirl the remaining ingredients except for seasonings in an electric blender. Add cauliflower and continue to blend at low speed, stopping before the vegetable is completely pureed to keep some texture. Season to taste. Pour into heavy pot and add salt, pepper and garlic powder to taste. Heat slowly, stiring to prevent sticking. Thin with additional skim milk if neccessary. Makes 4 servings at 234 calories and 0.6 grams of fat per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Celery Soup Recipe By :Jack Spratt Ckbk, Polly Zane (Barbara Brandt) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Celery -- chopped, include -- some leaves 1 C Chicken Stock -- defatted 1/2 C Onion -- chopped 2 Tbsp Flour 1 C Dry Skim Milk -- powder 2 C Water 1/2 ounce Butter Buds(r) Salt And Pepper -- to taste Here are some more soup recipes heavily adapted from The Jack Spratt Cookbook by Polly Zane: In a covered saucepan, simmer celery and onion in chicken stock until tender. Puree in a blender until smooth. Combine flour and dry skim milk in a saucepan. Gradually add water and whisk until smooth. Stir constantly over low heat until sauce is thickened and smooth. Whisk in Butter Buds. Add pureed celery and season with salt and pepper to taste. Serves 4 - 156.7 calories and 0.8 grams total fat. I have not yet done so, but I intend to try this recipe again using asparagus instead of celery. >From: Barbara Brandt Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Corn Soup Recipe By :(Barbara Brandt) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Water 1 C Nonfat Dry Milk -- or dry skim milk 2 Tbsp Chives -- or green onions -- chopped 2 Tbsp Flour 12 Oz Corn -- whole kernel Salt And Pepper -- to taste Combine 1 cup of water, the dry milk, chives and flour in an electric blender and mix thoroughly. Add corn and blend until corn is chopped fine. Pour soup into a heavy saucepan. Add remaining water and heat slowly, stirring well. When soup comes to a boil, simmer for 1 to 2 minutes. Add salt and pepper to taste. 4 servings at 161 calories and 0.6 grams total fat This was exceptionally quick and easy and very delicious. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Corn-potato Soup Recipe By :Cooking Without Fat,Geo. Mateljan (Simmie Sinow) Serving Size : 6 Preparation Time :0:30 Categories : Eat-Lf Mailing List Main Dishes Potatoes Soups & Stews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Milk, Skim -- divided, -- or substitute 2 C Corn Kernels -- fresh or frozen 1 C Potato -- peel & dice 1/2 Med Onion 1 Tbsp Mustard -- spicy or dijon 2 Cloves Garlic -- split in half 1 Pinch Cayenne Pepper -- optional 1/2 C Nonfat Dry Milk Powder 1 tsp Honey Paprika -- for garnish In blender, combine 1 C milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper. Process until corn and potato are coarsely pureed. Pour into a saucepan. Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 98 Fat 0.6 g Carbs 20 g Protein 5.5 g Sodium 132 mg Dietary Fiber 1.7 g CFF 4.7% * Exported from MasterCook * Cream Of Potato Soup Recipe By :Slim and Healthy Recipes Ckbk(H. Roch) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 potatoes -- pared, sliced 1 onion -- minced 2 cups nonfat chicken broth -- low sodium canned or homemade 1 1/2 cups water 1 can evaporated skim milk -- (13 ounces) Salt and whit pepper -- to taste (optional) 3 tablespoons chives -- minced, (optional) Combine potatoes, onion, broth and water in saucepan. Simmer covered 25 minutes. Pour into blender. Cover; blend until smooth. Return to saucepan and heat to boiling. Stir in milk. Reduce heat and simmer covered 4-5 minutes. Sprinkle with salt and pepper and garnish with chives, if desired. Makes 8 servings. Per serving: 83 calories, 14 g carbohydrate, 5 g protein, 0 g fat, 2 mg cholesterol, 76 mg sodium I made this soup a few weeks ago. I left the texture a bit chuncky and added different spices (touch of garlic and red pepper.) My husband suggested we put broccoli in it next time to make cream of broccoli soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Potato Soup With Cheese Recipe By :Fat Free & Ultra Lowfat Recipes - Doris Cross Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Potato -- Peeled & Diced 1 1/2 Cups Skim Milk 1 Cup Evaporated Skim Milk 1 Tsp Onion Flakes -- Dry 2 Tablespoons Light Sour Cream 1/2 Tsp Salt 1/2 Tsp Celery Flakes 1/2 cup nonfat cheddar cheese -- Shredded or any cheese Black Pepper to taste 1 Dash Seasoned Salt Combine all ingredients, except cheese, in medium sauce pan and simmer over very low heat for 15-20 minutes or until potatoes are done. When ready to serve, garnish top of each bowl of soup with shredded cheese. ______________________________________________ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Quinoa Mushroom Soup Recipe By :COOKING MONDAY TO FRIDAY (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pam -- broth, vinegar or wine for sauteing 2 tablespoons minced shallots 8 ounces mushrooms -- wiped clean and finely chopped 1 cup cooked quinoa 3 cups nonfat chicken broth -- or any flavor broth 1/2 cup evaporated skim milk Salt and freshly ground black pepper 1/4 cup fresh dill -- chopped Heat the Pam or liquid of choice in a medium saucepan. Cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth. ) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in non-fat evaporated milk (or milk substitute). Bring back up to a simmer, remove from heat and stir in the dill. Yield: 4 servings COOKING MONDAY TO FRIDAY SHOW #MF6680 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Soup Recipe By :Very Lowfat Ckbk (Tracey Sconyers) (Linda Henderson) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups nonfat dry milk 3/4 cup cornstarch 1/4 cup vegetable boullion -- or chicken bullion 2 tablespoons dried onions 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 tsp pepper variations -- recipe in directions -----or-- 1/2 teaspoon seasoned salt 2 tablespoons dried onions Combine all ingredients, mixing well. Store in an airtight container until ready to use. To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. Makes equivalent of 9 cans of soup. I think you could probably vary the spices to suit your own taste or the type o f casserole you were making. Makes 9 servings with less than 1 gram fat per serving. Variations: Mushroom Soup: Add 1/2 C finely chopped mushrooms Celery Soup: Add 1/2 C minced celery Potato Soup: Add 1 C diced potatoes, cooked Chicken Soup: Add 1/2 C diced chicken, cooked Vegetable Soup: Add 3/4 C mixed vegetables, cooked Broccoli Soup: Add 1 C chopped broccoli, cooked Asparagus Soup: Add 1 C chopped asparagus, cooked The variations are endless, limited only to your imagination. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Soup Mix Recipe By :Very Lowfat Ckbk,Sharon Osborne (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Homemade Mixes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Powdered Milk 3/4 cup Cornstarch 1/4 cup Chicken bouillon -- granules 1/2 teaspoon Seasoned Salt 2 tablespoons Onion Flakes Combine all ingredients and store in covered container. Mix 1/3 Cup dry mix with 1 1/4 Cup cold water. Cook stirring constantly until mixture thickens. Cook 2 more minutes. Use this instead of canned cream soups. Makes 9 servings with less than 1 gram fat per serving. Variations: Mushroom Soup: Add 1/2 C finely chopped mushrooms Celery Soup: Add 1/2 C minced celery Potato Soup: Add 1 C diced potatoes, cooked Chicken Soup: Add 1/2 C diced chicken, cooked Vegetable Soup: Add 3/4 C mixed vegetables, cooked Broccoli Soup: Add 1 C chopped broccoli, cooked Asparagus Soup: Add 1 C chopped asparagus, cooked The variations are endless, limited only to your imagination. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Soup Mix, Seasoned Recipe By :(Sally McMurray) Serving Size : 9 Preparation Time :0:00 Categories : Chicken Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups nonfat dry milk 2 tablespoons onion flakes 1 teaspoon basil 1 teaspoon thyme 1/4 cup chicken bouillon 3/4 cup cornstarch 1/2 teaspoon pepper Mix all ingredients & store in an air tight container. To reconstruct to equal 1 can of cream soup: add 1/3 c dry mixture to 1 1/4 c water in a 4 cup microwavable cup. Microwave on 70% for 7 minutes, until thickened. Can add celery, mushrooms, broccoli for "cream of whatever soup". Makes 3 cups dry mix which is equal to 9 cans of soup. Use this in any recipe that calls for cream soup. It is also good with 2 slices of non fat cheese added to use as a cheese sauce in casseroles. Makes a good lunch too! I've also had this with a small (snack size - 3 oz?) can of tuna mixed in. This is enough, with or without tuna, for a filling dinner for my husband and I.[Sally] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamed Lentil Soup With Celery Recipe By :Deborah Madison in "Eat More, Weigh Less",Ornish(Dwork Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Soups & Stews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Lentils -- brown or green 1 Onion -- diced 1 Lg Leek -- white part only -- clean & chop 1 C Celery -- chopped 2 Garlic Cloves -- mashed 2 Bay Leaves 1/4 C Parsley -- chopped 1 1/2 Tsp Salt 7 C Water -- or veggie stock 2 Tsp Dijon Mustard 1 Tbsp Red Wine Vinegar Additional Veggie Stock Or Water -- As Nec. Pepper -- freshly cracked Celery Leaves -- chopped 1/2 C croutons -- Crostini -- see crostini recipe Sort through the lentils and rinse them well. Combine the lentils, onion. leek, celery, garlic, herbs, salt, and water or veggie stock in a stockpot. Bring to a boil, lower the heat, and simmer, partially covered, until the lentils are completely tender, about 45 min. Stir the soup occasionally. When done, cool the soup a bit, puree it in a blender (this will have to be done in batches), then pass the puree through a food mill to remove the lentil skins. Return to the heat and stir in the mustard and vinegar. Taste and adjust the seasonings. Stir in additional stock or water to thin the soup, if needed. Serve garnished with pepper, celery leaves, and croutons. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamed Spinach Recipe By :(Ozettt@AOL.COM) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen spinach -- (10 oz.) thawed & drained 1 package nonfat cream cheese -- (8 oz) 1 container nonfat plain yogurt -- (8 oz) 1 tablespoon lemon juice 2 tablespoons bread crumbs -- seasoned 2 tablespoons grated parmesan cheese I think if you put a couple of tablespoons of fat-free Ranch dressing would make it even tastier.[Ozett] Microwave cream cheese, yogurt, and lemon juice until cheese is soft and stirable. Add spinach, stir. Sprinkle bread crumbs & Parmesan cheese. Reheat until mixture is bubbly. 4 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamsicles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup cantaloupe -- chopped 1 Cup honeydew melon -- (I used extra -- cantaloupe instead) 1 Cup orange juice 1 Tsp vanilla 1 Tablespoon honey -- optional Put all ingredients in the blender and blend until smooth. Can also add ice cubes and blend them in to make it a little thicker, but it's pretty thick as is. - - - - - - - - - - - - - - - - - - - NOTES : I found a recipe in my Fitness Magazine for a shake, when I drank it, I said to myself, WOW, this tastes just like a creamsicle!!!!! * Exported from MasterCook * Creamy Broccoli Soup (Lane) Recipe By :Charlotte Balcomb Lane,Aug 1996 (Tina Bell) Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds broccoli -- with stems 2 teaspoons olive oil 1 medium yellow onion -- chopped 3 cloves garlic -- pressed 1 tablespoon flour 8 cups water 1 large baking potatoes -- peeled and chopped 1 3/4 teaspoons salt 1/2 teaspoon dried thyme 1/4 teaspoon white pepper 1 can evaporated skim milk -- 12 oz 1 tablespoon lemon juice CHOPPED MEASURES: 1-1/2 cup onion; 1-3/4 cup potato PREPARE the broccoli by cutting off and reserving the dark green florets. With a small, sharp knife, peel the stems lengthwise to reach the tender, nonfibrous part inside. Discard the peelings and coarsely chop the tender parts of the stems. Set aside stems and florets. In a large kettle, heat olive oil over medium-low heat. Add onion and saute for 3 to 4 minutes or until soft. Add garlic and saute 1 minute longer. Stir in the flour until it coats the onion mixture and cook for 1 minute, stirring constantly. Add the water and bring to a boil over low heat. Add the potato, broccoli, salt, thyme and white pepper and simmer covered for 35 minutes. Add the evaporated skim milk and lemon juice and simmer uncovered for 15 minutes longer. Strain broth and the vegetables. Puree the vegetables in a food processor or blender; (or use a hand-held immersion blender). Recombine the pureed vegetables and the broth and stir well. Makes 9-1/2 cups. ----- Hotel del Coronado's Cream of Broccoli Soup (revamped by Cook It Light) [release: Knight-Ridder/Tribune News Service; run: Riverside Press-Enterpise 22 Aug 96] - - - - - - - - - - - - - - - - - - - NOTES : "Creamy comes from the evaporated skim milk, potato, and vegetable puree."--Charlotte. "Do not bring the soup to a boil again after adding the lemon juice or it will curdle."--PatH * Exported from MasterCook * Creamy Carrot Soup Recipe By :THE BALTIMORE SUN (Annice Grinberg) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrots -- Peeled, sliced 1 1/2 cups chicken broth 1 medium Onion -- coarsely chopped 2 tablespoons rice 1 pinch nutmeg -- grated salt and pepper grated lemon peel Place all of the soup ingredients in a medium saucepan. Bring to a boil, cover, reduce the heat and simmer until the vegetables and rice are tender, about 20 minutes. Cool slightly and puree the mixture until smooth. Just before serving, adjust the seasonings. Reheat the soup, garnish as desired and serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Crab Quiche Recipe By :The Columbus Dispatch (Curtis Jackson) Serving Size : 6 Preparation Time :0:05 Categories : Eat-Lf Mailing List Fish & Seafood Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crabmeat 3 whole green onions -- chopped (incl green) 3 tablespoons parmesan cheese -- freshly grated 3/4 cup corn -- fresh or frozen 1/2 teaspoon dried dill weed 1/4 teaspoon white pepper 1/4 teaspoon salt 12 ounces evaporated skim milk 1 cup Egg Beaters(r) 99% egg substitute 1/2 cup nonfat sour cream Heat oven to 350 degrees. Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch glass baking pan) with vegetable cooking spray. Set aside. In a medium bowl, combine the crab, parmesan cheese, green onion, corn, dill weed, pepper, and salt. Toss well to blend evenly. Spread mixture evenly across the bottom and 2/3 of the way up the sides of the prepared baking dish. In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream. Beat with a fork or whisk until combined. Pour evenly over the crab mixture. Bake 50-60 minutes, or until the quiche is set in the center (if your oven is really at 350 degrees, 60 minutes is more likely than 50). Allow to cool 10 minutes before slicing. - - - - - - - - - - - - - - - - - - - NOTES : (adapted by Jill Huntley - jhuntley@infinet.com) * Exported from MasterCook * Creamy Cucumber And Mint Dressing Recipe By :(Laplante, Michelle) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat plain yogurt 1/4 cup Buttermilk 3 tablespoons Nonfat Mayonnaise 1/3 cup cucumber -- (European) finely diced 1 tablespoon Fresh Mint -- finely chopped Salt -- optional Pepper -- to taste Firm, small-seeded European cucumbers work best in this dressing. If your cucumbers have large seeds, remove them before dicing. I was reading today's Food section in the Boston Globe (5/4/94), and thought of all of you on this list who are always looking for a good recipe for low fat salad dressing. In a small bowl, stir ingredients together until evenly blended. Spoon over greens. Makes about 1 cup dressing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Cucumber Dressing Recipe By :The 8-week Cholesterol Cure Ckbk (abbott) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt 1/2 medium Cucumber -- chopped fine 1 teaspoon lemon juice -- fresh squeezed 1 clove garlic -- minced very Fine 1/2 teaspoon Salt 1/2 teaspoon Ground white pepper Blend ingredients together in a jar and store in the refrigerator. Use generously with falafel as well as with fresh green salads. Serving size: 1/4 cup Calories: 19.4 Fat: .081 grams Cholesterol: 3.004 mg Sodium: 145 mg from The 8-week Cholesterol Cure Cookbook: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Dill Sauce Recipe By :(Heather Roch) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sour cream 1 teaspoon dried dill 1/2 teaspoon onion salt 1 Tablespoon milk Stir together ingredients in a small saucepan over low heat for 10 minutes. *Note- I used non-fat sour cream and it worked well. I also added an extra tablespoon of milk to thin the sauce a bit. I didn't have onion salt so I substituted 1/4 teaspoon onion powder and 1/8 teaspoon salt and was pleased with the flavor. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Garlic Dressing Recipe By : Light & Easy Diabetes Cuisine,Betty Marks (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Evaporated skim milk 2 tablespoons Fresh lemon juice 1/4 teaspoon Paprika 2 large Garlic cloves -- minced 1/4 teaspoon White pepper 1/4 teaspoon Salt 2 dashes sesame oil 1 teaspoon Dried dill weed 1 dash red pepper -- (Cayenne) 1 teaspoon apple juice, frozen concentrate Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; FAT: 0g; Makes about 3/4 cup; 12 servings (1-tb each) Source: Light & Easy Diabetes Cuisine by Betty Marks http://soar.berkeley.edu/recipes/diabetic Brought to you and your via Nancy O'Brion and her Meal-Master - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Herb Dip Recipe By :(Linda Clasby) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat mayonnaise 1/4 cup skim milk 2 Tbsp. green onion -- finely chopped 2 Tbsp. parsley 1 Tbsp. lemon juice 2 tsp. dillweed 1/4 tsp. salt 1/4 tsp. hot pepper sauce Cut fresh vegetables and dip. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Herb Vinaigrette Recipe By :Cmon Amer Lets Eat,Susan Powters(lors1@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup rice vinegar 1/2 tsp olive oil 2 tbsp nonfat sour cream 1 clove garlic 1/2 tsp Nature's Seasonings 1/2 tsp Mrs. Dash onion and herb mix 1 1/2 tsp dried basil -- or 6 fresh leaves 2 tbsp italian parsley Combine all ingredients in blender. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy No-fat Cole Slaw (Donny's) Recipe By :Lean and Lovin' It (Allison Kinkead) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat mayonnaise -- (Kraft Free Brand ) Dressing 4 tablespoons cider vinegar 4 teaspoons granulated sugar 1 teaspoon celery salt 1/4 teaspoon freshly ground black pepper 1 tablespoon prepared horseradish -- optional 1 medium cabbage -- (approx 1 lb) shredded 2 medium carrots -- scraped and grated 1. In small bowl combine the mayonaisse, vinegar, sugar, celery salt, black pepper and optional horseradish. Stir together until combined. 2. Toss cabbage and carrots together in medium sized bowl, until combined. Pour dressing over and toss to combine. Serve. Yields 4-5 cups, 8-10 servings as a side salad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Orange-carrot Soup Recipe By :Good Food Gourmet,J.Brody (Lavon) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine 1 pound carrots -- scraped & thinly sliced 2/3 cup chopped onion 2 cups water Salt to taste 1/8 tsp freshly ground black pepper 1 Dash ground cloves 3/4 cup orange juice 1/2 cup plain nonfat yogurt In a saucepan, melt the butter, add the carrots & onion. Saute for about 5 minutes. Add water, salt & pepper. Bring to a boil, reduce heat, cover & simmer for 25 minutes or until carrots are tender. With a slotted spoon, transfer the vegetables to a blender or processor, add 1 cup of the cooking liquid & puree the vegetables. Return the puree to the remaining broth. Add the cloves & orange juice. Heat the soup until it begins to boil. In a bowl, combine the yogurt with 1/2 cup of the hot soup. Add the yogurt mixture to the pan, stirring well. Don't boil the soup after the yogurt has been added. Serve hot or cold. 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Pineapple Topping Recipe By :(Sharon Badian) Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Nonfat Yogurt Cheese -- * 1/3 cup Maple Syrup 1 1/2 tablespoons Nonfat Dry Milk -- solids 1 teaspoon Vanilla 1/4 teaspoon Coconut Extract 8 ounces crushed pineapple -- drained, unsweetened In a medium bowl, with an electric mixer, beat together yogurt cheese, maple syrup, milk solids, vanilla and coconut extract until blended. Stir in crushed pineapple. Makes enough to frost and fill 2 9" cakes *Day before drain 1 carton (16 oz) plain nonfat yogurt with no gelatin to make approximately 1 cup yogurt cheese. Simplest way to do this is to place a few layers of cheesecloth in a colander or sieve and then put yogurt in cheesecloth. Let sit until cheese is thick enough. 31 calories, 0 grams fat per serving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Ranch Dressing Recipe By :Boston Globe,5/4/94(Gretchen Greg)(Michelle Laplante) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lowfat cottage cheese 1/3 cup buttermilk -- skim 1 small garlic clove -- put through a press 1 Tablespoon grated Parmesan cheese 2 Tablespoons chives -- finely snipped salt -- optional pepper to taste Place all the ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Ranch Dressing #2 Recipe By :(Laplante, Michelle) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Nonfat Cottage Cheese -- or 1% 1/3 C Buttermilk 1 Sm Garlic Clove -- minced 1 Tbsp Parmesan Cheese -- grated 2 Tbsp Chives -- finely chopped Salt -- optional Pepper -- to taste Place all the ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Salmon Over Pasta Recipe By :Skinny One-Pot Meals,Ruth Glick (Deb Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Atlantic salmon -- filets or steaks -- cut in 2" pcs 1 large Onion -- finely chopped 1 large carrot -- grate or shred 1 small Garlic Clove -- minced 3 tablespoons Chicken Broth -- defatted 1 tablespoon Corn Oil -- margarine 2 tablespoons White Flour 1 3/4 cups Skim Milk 2 tablespoons Dry Sherry 1 teaspoon Lemon Juice 1/2 teaspoon Dried Dill Weed 1/2 tsp Dry Mustard 1/8 tsp White Pepper 1/3 C Nonfat Sour Cream Salt -- to taste -- optional 8 oz Spaghetti -- cooked (to 10oz) Parsley -- chopped -- for garnish -- optional Crepes-good fillings and sauces I tried a new recipe over the weekend that was an excellent "creamy" salmon over pasta. While it was great over pasta, I think it would be just as good (maybe better?) as a filling for crepes. It's from Skinny One-Pot Meals by Ruth Glick. Remove skin from salmon. In large, non-stick, spray-coated skillet, cook salmon, breaking up large pieces, until cooked through, about 11 to 12 minutes. Remove from pan and set aside. In same pan, combine onion, carrot, garlic, broth, and margarine. Cook over medium heat, stirring frequently, 6 to 7 minutes or until onion is tender. Mix in flour and stir to make a smooth paste. Gradually add milk, stirring constantly to make sure mixture remains smooth. Add sherry, lemon juice, dill, mustard, and pepper. Simmer 3 or 4 minutes longer, stirring frequently, until sauce thickens. Meanwhile, flake salmon and fold into sauce. Stir in sour cream. Cook over very low heat an additonal 3 or 4 minutes. Arrange pasta on serving platter. Top with salmon and sauce. Or serve individual portions over pasta. Garnish with chopped parsley, if desired. Now, instead of serving this over pasta, you could use it to fill crepes. I think this would be a pretty elegant filling. Then, a favorite crepe filling of mine is ratatouille, the summer vegetable medley. Most recipes call for more olive oil than you need, but that is easily remedied.[Deb] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Tomato Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 parts basic tomato sauce 1 part fat free sour cream skim milk to thin Mix together tomato sauce and sour cream, and thin with skim milk to desired consistency. Depending on how flavorful your tomato sauce is, you may want to add salt, pepper, basil, oregano, parsley or whatever. The nice thing about this sauce is that the somewhat granular consistency of the fat free sour cream is completely masked by the tomato sauce, and it comes out tasting rich and satisfying. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creme Brulee (Lf) Recipe By : (Ann Cornellier) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Basically you boil a can of sweetened condensed milk for an hour or more (don't let it boil dry!). Let the can cool in the water, then refrigerate. Don't try to open it when hot. This apparently makes a sweet rich dessert (tho quite high in sugar), and presumable could be put in custard cups, topped with brown sugar, and put under the broiler for a creme caramel type finish. I understand that this technique works quite well with the fat-free condensed milk which is available in the States. I must confess I have never tried it, it sounds a bit repulsive to me, but I never cared for creme caramel either, which I am guessing is a cousin of creme brule. I apologize if this has been posted before. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creme Renversee (Flan) Recipe By :Eating Well (Sharon Badian) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 2 large eggs 3 large egg whites 1 can lowfat sweetened condensed milk -- (14 oz) 1 1/2 cups skim milk 1 tbl vanilla extract Preheat oven to 325 degrees F. In a small heavy saucepan, combine sugar with 1/4 cup water. Bring to a simmer over low heat, stirring occasionally. Increase the heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, about 5 minutes. (Swirl the pan if the syrup is coloring unevenly.) Immediately pour the syrup into a 1 1/2 to 2 quart souffle dish or casserole and carefully tilt the dish so that the caramel coats halfway up the side. In a large bowl, whisk together eggs and egg whites. Add the condensed milk, skim milk and vanilla, blending well. Pour the mixture through a fine strainer into the caramel-coated dish. Set the dish in a larger shallow pan, such as a roasting pan. Pour enough hot water ino the larger pan so it comes halfway up the side of the custard dish. Bake for 60-70 minutes or until custard is set around the edges but still wobbly in the center. Remove the dish from its water bath to a rack to cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the dish and invert the flan onto a plate. Serves 6. 326 calories, 4 grams of fat/ serving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creole Seasoning Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons salt 4 teaspoons paprika -- * see note 1 tablespoon garlic powder -- or granulated 1 tablespoon black pepper 2 1/4 teaspoons onion powder -- or granulated 1 1/2 teaspoons thyme 1 1/2 teaspoons oregano 1 1/2 teaspoons cayenne pepper Combine all ingredients and store in an airtight container. - - - - - - - - - - - - - - - - - - - NOTES : * using sweet or hot will make a big difference * Exported from MasterCook * Crepe Batter, Light, Low-fat Recipe By :COOKING RIGHT TV SHOW (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large egg whites 1/2 teaspoon salt 1/2 cup whole wheat flour -- (pastry flour pref.) 1/2 cup all-purpose flour 1 Drops ice water -- if needed Whisk egg whites for a minute or two until frothy. Add water and salt and whisk until blended. Gradually whisk in flours until batter is smooth. Crepes should be very thin. If batter is too thick add a bit of water to thin. Heat an eight-inch non-stick pan over moderate heat and spray lightly with vegetable oil spray. Pour 2 tablespoons batter into the pan and tilt quickly to cover bottom evenly. Cook for 20-30 seconds until top is set and underside lightly browned. Flip and cook 15-20 seconds longer. Yield: 12 crepes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crisp Cooked Asparagus Recipe By :Low Calorie/Low Fat Recipes,Summer 96(Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Asparagus 2 tablespoons Butter Buds(r) -- Or Similiar Sprinkle Ground Black Pepper Butter flavor sprinkles give a rich taste to the asparagus without adding a speck of fat. Snap off and discard woody bases from fresh asparagus. Bias-slice into 1/2" thick slices. Cook asparagus in a small amount of boiling water in a med saucepan about 3 min or till crisp-tender. Drain; add butter-flavor sprinkles. Stir to mix and dissolve the sprinkles. Transfer to serving dish. Sprinkle with pepper. Makes 4 servings. This is very tasty. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 36.7 Fat 0.3g Carbs 5.5g Fiber 2.5g Protein 2.7g Sodium 130mg CFF 7.8% * Exported from MasterCook * Crisp German Meatballs Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List German Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork sausage -- ground 1/4 cup onion -- chopped 16 ounces sauerkraut -- drained -- & chopped 2 tablespoons bread crumbs -- (fine) 1 package cream cheese -- softened 2 tablespoons Parsley 1 teaspoon Prepared mustard 1/4 teaspoon Garlic salt 1/8 teaspoon Pepper 1 cup mayonnaise 1/4 cup Prepared mustard 2 Eggs 1/4 cup Milk 1/2 cup Flour 1 cup bread crumbs -- (fine) Veg. oil Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crisp Summer Pickles Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 1 1/2 cups water 1 1/2 cups sugar 1 1/2 Tablespoons onion flakes -- or 1-2 onions cut slices -- and then in halves 3/4 teaspoon salt 3/4 teaspoon celery seed 1/2 teaspoon garlic 1/2 teaspoon celery salt 1/2 teaspoon onion salt 4 medium cucumbers -- unpeeled and cut in -- 1/4 inch slices Mix all ingredients except cucumbers, put in a container and add vinegar solution. Let stand for about two days (4 better) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Cajun Chicken Recipe By :Secrets of Fat-Free Cooking,Sandra Woodruff(Lavon Moffatt) Serving Size : 8 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 boneless skinless chicken breast halves 1 1/4 cups lowfat buttermilk -- (1/2%) 1 1/4 cups corn flake crumbs -- Kellogg's 1 tablespoon paprika 2 teaspoons cajun seasoning Place chicken in a shallow dish & pour buttermilk over. Turn to coat, cover & marinate several hours or overnight. Combine crumbs, paprika & cajun seasoning. Coat chicken breast with crumb mixture. Place coated chicken on a jelly roll pan sprayed with Pam. Lightly spray each piece of chicken with Pam & bake at 400 F for 50 minutes. - - - - - - - - - - - - - - - - - - - NOTES : You can put the buttermilk and chicken in a large ziplock bag to marinate. You can put the coating mix in another ziplock bag and transfer the marinated chicken into it one or two pieces at a time. Instead of PAM spray, I use the "I Can't Believe It's Not Butter" fat-freespray. Substitute Italian seasoning for the Cajun spice for an alternative taste. This is great chicken!! * Exported from MasterCook * Crispy Lemon Cake Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces unsweetened applesauce 6 ounces self-rising flour -- (1 1/4 cup) 1 cup granulated brown sugar -- (demerara sugar) 2 eggs Frosting: 1 lemon -- juiced 4 ounces granulated sugar -- white 1 lemon rind -- grated, optional Warm apple sauce, then beat in brown sugar (you may not need as much as 6oz). Add sifted flour, then wellbeaten eggs. Pour into a shallow greased and floured tin (about 7 in x 11 in) and bake near the bottom of a merdate oven (350 F, Mark 4) for 20-30 min. Meanwhile mix white sugar and lemon juice and pour over the tope of the cooked cake while still hot and in the tin. Leave to cool, then cut into fingers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Potato Skins Recipe By :Ellen C. Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Several baked potatoes egg white -- beaten seasonings You start with baked potatoes, cut them in half lengthwise and scoop out the insides. (I make mashed potatoes out of this for another meal.) Brush with the pasteurized egg whites and season. Bake at 375-400F until nicely browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Potato Wedges Recipe By :Healthy Meals in Minutes Serving Size : 4 Preparation Time :0:50 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 med russet potatoes -- prepared as directed 1 tbsp vegetable oil 1/4 tsp ground pepper 1/8 tsp salt 2 cloves garlic -- minced 1. Cut potatoes into large wedges. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. 2. Preheat oven to 425 F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. 3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes. 4. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. 5. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Potatoes (Larry's) Recipe By :Deliciously Low, Harriet Roth,pg 220 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Russet Potatoes -- boiled in skins till -- tender 1 Bunch Green Onions -- chopped 2 teaspoons Basil -- crushed or Italian herb seasoning Black Pepper -- freshly ground 1/2 cup Vegetable broth -- chicken flavored Paprika -- Hungarian 3 tablespoons Italian Parsley -- freshly chopped or fresh basil -- for garnish Peel cooked potatoes and dice in 1" cubes. Place in an 8x11x2" baking dish that has been sprayed with nonstick spray. Sprinkle with chopped green onions, Italian seasoning, and freshly ground pepper. Mix gently with a fork to distribute the ingred. Pour chicken stock over the potatoes and sprinkle generously with Hungarian paprika. Bake in a preheated 400 deg F. oven on upper shelf. Stir every 15 min until nicely browned and crisp, about 45 min. Place under broiler to complete browning before serving. To Serve: Garnish with freshly chopped Italian parsley or fresh basil. Because it is so easy to prepare, this dish lends itself nicely to outdoor entertaining for lg parties. VARIATION: In step 4, after stirring, spray with a mixture of 3 Tbsp mild soy sauce and 1/4 C water placed in a plastic spray bottle. Stir again. Spray and stir every 15 min. This will, of course, increase the sodium content of the recipe. Typed for you by reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 129.6 Fat 0.2 g Carb 29.5 g Protein 3.7 g Sodium 14 mg Dietary Fiber 3.2 g CFF 1.6% * Exported from MasterCook * Crispy Veggie Chip Snack Mix Recipe By :Fast and Healthy, J/A, 1996, pg 20 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Popcorn Cakes -- Cheese Flavored Popcorn-Rice Cakes 3 Tbsp Dried Onions -- Sweet 1 C Zucchini -- Dried, Chips 1/2 C Pretzels -- Sticks, Broken In Halves In a large bowl, break popcorn-rice cakes into bite-sized pieces. With scissors, cut dried onion into bite-sized pieces; place in bowl. Add zucchini chips and pretzel sticks; toss to combine. Store in tightly covered container. Servings: 6 (1/2 C) servings. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 96.4 Fat 0.8g Carbs 20.3g Fiber 1.1g Protein 2.5g Sodium 349mg CFF 7.6% * Exported from MasterCook * Criss-cross Potatoes Recipe By :(Alice Adam) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes -- cut in half -- lengthwise Nonfat Cooking Spray Paprika Black Pepper Criss-Cross Potatoes Peel potatoes, cut in half lengthwise. Score 1/4" deep, 1/4" apart horizontally and diagonally. Place cut side down on non-stick cookie sheet that has been sprayed with cooking spray. (I used WW butterflavored spray). Bake for 30 min. With a spatula, very carefully (so you don't peel off crisp part) turn them over, sprinkle with paprika and pepper and bake 20-30 minutes longer, soft inside. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crock Pot Baked Beans Recipe By :ReddHedd (Bob b1744) Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried navy beans -- soaked overnight 6 c water 3/4 c molasses 1/2 c black coffee 1/4 cup dark brown sugar -- firmly packed 1 tablespoon cider vinegar 2 tsp dry mustard 1 1/2 tsp salt 1/4 tsp freshly ground black pepper 1 onion -- cut in half, stuck with 4 cloves 4 slices Canadian bacon -- chopped Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & Canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through. - - - - - - - - - - - - - - - - - - - NOTES : Serves 8. 323 calories per serving. 2 g fat. 6% of calories from fat * Exported from MasterCook * Crock Pot Chicken Recipe By :(Pat Vedomske) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole Chicken -- skinned and defatted 2 Celery Stalks -- chopped 4 Carrots -- chopped 1 small Onion -- sliced 1/4 cup Water 2 teaspoons dried Basil Place vegetables and water in bottom of crockpot. Put chicken on top of vegetables. Sprinkle chicken with basil. Cover crockpot, and cook on low 10-12 hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crock Pot Choucroute Recipe By :ReddHedd (Bob b1744) Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Potatoes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cabbage -- shredded 1 large carrot -- peeled/shredded 16 ounces sauerkraut -- rinsed well, drained 3/4 cup apple cider 2 tablespoons brown sugar 3/4 teaspoon caraway seed 1/2 teaspoon ground allspice 5 slices Canadian bacon -- in strips 1/2 lb turkey kielbasa -- in 6 pieces 1 pound red potatoes -- small,new, quartered Stir together the cabbage, carrot, sauerkraut, cider, sugar, caraway, and allspice in slow cooker. Bury the Canadian bacon in the kraut, pressing down to compact. Top with kielbasa & potatoes. Cover & cook on low for 7 hours, until potatoes are tender. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 253 calories. 7 g fat. 25% of calories from fat. * Exported from MasterCook * Crock Pot Lemon Chicken Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Chicken Thighs Without Skin -- or pieces, cut up 1/2 Cup Flour -- mixed with 1 Teaspoon salt 1 Tsp Balsamic Vinegar 3 Tablespoons Catsup 3 Tbsp Brown Sugar 6 Ounces Lemonade, Frozen Concentrate 2 Tablespoons Cornstarch -- mixed with 1/4 C water Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy. - - - - - - - - - - - - - - - - - - - NOTES : Cal 212.3 Fat 3.1g Carbs 30.2g Dietary Fiber 0.2g Protein 15.8g Sodium 511mg CFF 13.1% * Exported from MasterCook * Crock Pot Lentil Curry Recipe By :ReddHedd (Bob b1744) Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Grains & Cereals Legumes Potatoes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c dried lentils -- (brown) 1 cup Masoon Dal -- (which I get from an international grocery in town) 4 red potatoes -- washed & chopped 1/2 c pearl barley 2 onions -- chopped 4 cloves garlic -- minced 2 c cabbage -- chopped 2 c Oriental Broth-Swanson's canned -- is great 4 c water 2 tablespoons curry powder -- or more, to taste 1 teaspoon chinese five spice powder 1 teaspoon garlic powder 2 Tbsp soy sauce 4 c cooked rice Put all ingredients into the crock pot. Stir well to mix thoroughly. Cover and cook on low for about 8 hours. Serve with the rice -- I like basmati rice -- and mango chutney. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 665 calories per serving. 2 g fat. 3% from fat. * Exported from MasterCook * Crock Pot Stew Recipe By :ReddHedd (Bob b1744) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Potatoes Rice Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg onion -- chopped 2 1/2 c water 2 Tbsp soy sauce 1 tsp salt 1/2 tsp pepper 1 6 oz. can tomato paste 1/3 c red wine 1 Tbsp red wine vinegar 2 Tbsp brown sugar 1/2 tsp garlic powder 1 bay leaf 1 cinnamon stick 1/4 tsp ground cloves 1/4 tsp ground cumin 2 Tbsp raisins 1/2 pound beef tip round -- in small chunks 1 c carrots -- in 1/2" chunks 3 red potatoes -- in 1/2" chunks 5 c cooked rice Add all ingredients except rice to crock pot. Stir to blend well. (It helps to dissolve the tomato paste in the water first before adding the rest of the ingredients.) Cook for 8 hours on low heat, covered. Serve over cooked rice. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 486 calories per serving. 3 g fat. 6% from fat. * Exported from MasterCook * Crock Pot Tomato And Lima Bean Soup Recipe By :Christy Hardin Smith (Bob b1744) Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups baby lima beans -- dried 1 large onion -- coarsely chopped 1 ounce canned tomatoes -- chopped, or 2 fresh 1 teaspoon Worcestershire sauce salt & pepper -- to taste 1 dash tabasco sauce chopped fresh cilantro or parsley -- for garnish Soak lima beans in water overnight. In the morning, drain the beans & rinse well. Add beans to the crock pot, as well as the onions & tomatoes, along with enough water to cover by 2 inches. Turn crock pot on LOW and cook for about 9 hours. After 9 hours or so, check to see if the limas are soft. If not, turn the pot up to HIGH & cook for 1 hour more. When beans are soft, add the seasonings & serve. If there is not enough liquid, add 1 c. water & cook for 1/2 hour more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crocked Orange Chicken Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Skinless Boneless Chicken Breasts 1/2 Teaspoon Ginger 1 Teaspoon Salt Pepper 8 Ounces Orange Juice, From Frozen Concentrate 1 1/2 Cups Coconut -- Shredded 2 Cups Mandarin Oranges -- Segments or fresh orange segments 2 Green onions -- chopped cooked rice -- hot Put chicken, ginger, salt, pepper & frozen orange juice in slow-cooking crockpot and cook on low 6 hours. Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions. Serve chicken liquid in gravy boat, if desired. This is quite good. - - - - - - - - - - - - - - - - - - - NOTES : Cal 279.7 Fat 6.4g Carb 14.6g Fiber 3.4g Protein 40.3g Sodium 479mg CFF20.9%