* Exported from MasterCook * Dal --Indian Split Pea Soup And Fresh Tomato Relish Recipe By :TASTE, SHOW #TS0029 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the soup: 1 tablespoon unsalted butter 1 cup onion -- finely minced (about 2 medium) 4 teaspoons garlic -- finely minced 4 teaspoons ginger root -- finely minced 1 teaspoon jalapeno -- finely minced or to taste 2 cups split peas -- (yellow) washed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon celery seed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 8 cups chicken stock 12 cooked shrimp For the relish: 1 cup tomato -- finely diced 1/4 cup onion -- finely chopped 1/4 cup cilantro -- chopped 1/2 teaspoon jalapeno -- minced 2 teaspoons fresh lemon juice 1/2 teaspoon grated lemon rind In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry. While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately. Yield: 4 main-course servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dashi Vegetable Stock Recipe By :Eat More, Weigh Less,Jean-Marc Fullsack (C.Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pc Kombu Seaweed -- dried -- 14" pcs 6 2/3 C Cold Water 2 C Carrots -- coarsely chopped 4 C Onions -- coarsely chopped 4 C Celery -- coarsely chopped from Dean Ornish's "Eat More Weigh Less", although they are attributed to other sources as you'll see. This stock has an exceptionally rich flavor due largely to the kombu seaweed, which is classically used in Asian cooking this way. Kombu is a natural source of small amounts of the flavor enhancer monosodium glutamate. The stock can be made and refrigerated for up to 1 week. It can also be kept frozen for up to 6 months. Makes 4 cups Slice each piece of kombu into 3 pieces. Using a damp cloth, wipe the excess salt from both sides of the kombu sheet. Place the kombu and 5 cups water in a large covered pan and bring to a boil. Cover, leaving a small opening, reduce the heat, and simmer over medium heat until the liquid is reduced by one-quarter, or to about 3 3/4 cups. Add 1 2/3 cups cold water [and I thought I was anal-retentive about measurements!], the carrots, onions, and celery to the kombu and broth. Allow the water to return to a boil. Reduce the heat and simmer, covered, over medium heat for at least 30 minutes. Strain and discard the kombu and vegetables. Per cup: 24 calories 0.3g fat 45.7mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dashi-soup (Basic Soup For Japanese Dishes) Recipe By :Yoko Kamit Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Cups water -- (1 cup= 200 ml) dried kobu -- 10 x 10 cm. 20 Grams dried bonito -- chipped off into -- small pieces 1.1 Soak kobu into water until it doubles (approx.30 min.)to extract umami. Remove kobu. This is called kobu-dashi(soup). If kobu is not available, just water is also OK. 1.2 Bring to a boil. Put small pieces of dried bonito at once, then boil it for 10 sec. (not min.) and turn off the fire. 1.3 Wait until all dried bonito sink to the bottom(10-15sec.) then strain. This soup is called the 1st dashi(Ichiban-dashi) 1.4 Put this boiled dried bonito back to the pot and add water(a half quantity of the first one)Then boil it for 20 min. This thick brown color soup is called the 2nd dashi(Niban-dashi). Prior to explaining how to cook them, I need to explain how to make dashi-soup, the basic soup in Japanese dishes. Although there are some types of dashi, here is my favorite way with dried bonito(katsuobushi) and dried kobu(seaweed). Kobu-dashi is used with sake when cooking sushi-rice. (See the below 2.) The 1st dashi is suitable for sumashi-jiru(translucent Japanese soup) since the smell of bonito is very subtle. Of course this is available to cook miso-soup. On the other hand, the 2nd dashi has stronger smell than the 1st dashi, so it is suitable for miso-soup or soy sauce & sugar taste dishes, not subtle taste dishes. This method is very traditional way. It is fact that currently most families in Japan use instant dashi(just put it in boiled water). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Decadent Chocolate Cherry Fruitcake Recipe By :(Vanessa G. Dwyer) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. Pillsbury Nut Quick Bread mix 1 cup pecans -- coarsely chopped 1 jar maraschino cherries -- (10 oz) drained and cut in half 3/4 c. miniature semi-sweet chocolate chips 3/4 c. water 1/4 c. kirsch -- (cherry liquor) --or 2 tsp almond extract plus 1/4c water 1 tbs. oil 1 egg Glaze 1/4 c. miniature semi sweet chocolate chips 2 tsp. oil Heat over to 350 degrees. Grease and flour bottom of 8 x 4 or 9 x 5 inch loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand until mix is moistened. Pour into prepared pan. Bake at 350 for 65-80 min for 8 x 4 pan, 60-70 min. for 9 x 5 pan until toothpick inserted in center comes out clean. Cool 15 min. and remove from pan. Cool completely. In small pan over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator. Wrap well in plastic wrap or foil and store in refrigerator up to w weeks or freeze up to 3 months. For optimum flavor, refrigerator at least 24 hours before serving. 16 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deep Dish Pizza Recipe By :Frugal Gourmet (Ginny ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 2 1/2 cups whole wheat flour 1 package active yeast -- instant 1 teaspoon salt 1 teaspoon sugar 1 cup warm water FILLING: 1 package nonfat mozzarella cheese -- shredded or Healthy Choice Pizza Cheese 2 cans whole tomatoes handful fresh basil or dried salt and pepper -- to taste oregano -- to taste 4 cloves fresh garlic -- minced (4 to 5) 1 large onion -- sliced thinly 2 packages frozen spinach -- (10 oz.) thawed 1 fresh tomato -- thinly sliced Last night I made a deep dish pizza that was inspired by a recent episode of "The Frugal Gourmet". It turned out so well that I thought I'd share it with you. I'm having leftovers for lunch today. I'm also writing it up from memory and have no "real" recipe, so bear with me. To make the crust, combine the yeast, salt, sugar, 1 cup of the flour and the cup of warm water. Mix thoroughly. Since you aren't proofing the yeast first, the water needs to be a bit hotter than usual. Add enough of the remaining 1 1/2 cups of flour to form a soft dough. Knead it for a few minutes, then put it back in the bowl, cover and set aside to rise. In the meantime, prepare the veggies. Saute the onions in some red wine until caramelized. Squeeze the moisture out of the thawed spinach. Break up the tomatoes slightly and set them in a seive to drain. You don't want them soupy. Save the juice for something else. When the pizza dough has more or less doubled in bulk (usually in less than an hour - I find you don't need to be too technical with pizza dough), punch it down. Lightly spray a 10 inch spring form pan with cooking spray. Press the dough into the pan and up the sides. Spread the shredded cheese over the crust. Top with the tomatoes which have been mixed with the basil leaves. Season with the salt, oregano and black pepper. Sprinkle the minced garlic over the tomatoes, then the add the sauteed onions. Top the onions with the spinach and then arrange the sliced tomato decoratively on top. Bake at 425 in the middle of the oven for about 45 minutes or so. Since it's so thick, it takes quite awhile for the filling to heat all the way through. It makes a lovely presentation when you remove the ring from the spring form pan. The fillings I used are what I happened to have around the house. You can use anything you wish. I think artichokes, mushrooms, eggplant, roasted peppers and brocolli would be especially good. I was quite pleased with the way the Healthy Choice fake cheese melted. Recently, I tried the Kraft fatfree singles (sharp cheddar flavor) and found them to be as good as any full fat processed cheese slice (for what that's worth). They melted well as part of a burrito filling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dehydrator Ideas Recipe By :Lynne B. Smith Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I too have an American Harvester dehydrator, and use it a lot. My hubby and I are avid backpackers, so lightweight, portable foods are a must for us. I make a great jerky out of very lean venison. I have in my freezer some venison ham steaks that are too lean to do much with (like eating shoe leather). So I thaw it partially, slice it very thin, then marinate it overnight in any one of a variety of sauces. Place it in the dehydrator (raw), take off for work, and it is usually ready when I get home early evening. You can make a variety of marinades for varied flavors. I usually make one with a lite teriyaki sauce, a splash of raspberry vinegar, some ginger and maybe a little orange juice, then black pepper sprinkled in. Then I'll make another adding some soy sauce and a little liquid smoke and other seasonings for a more robust, smoked flavor. The trick to making jerky is that it must be very lean. The fat will cause it to go rancid. I also dehydrate a variety of fruits and veggies. Try sliced fresh mushrooms -- Yummm! Sliced tomatoes, zucchini chips, broccoli, green onions, lots of fruits. I also make fruit leathers. Start with apple sauce and add other flavors and spices. Or puree fresh or canned fruits. There are as many combinations as you can think of. Dried fruit yogurt makes a great leather too! Very tart and tangy. Be sure to lightly oil the trays, though, or you'll NEVER get it off. I dry jarred spaghetti sauce and tomato sauce and/or paste to add to camping meals. Small silver-dollar sizes of dried tomato paste do wonders for a one-pot camp meal. We like to have spaghetti on the trail. I dry browned ground beef (brown it well, rinse all the grease out of it with hot water through a collander, then dry it till it is, well, what we call Gravel -- hard as a rock). At camp, bring a pot of water to boil, add pasta, dried meat and sauce leather, throw in some dried mushrooms, and let it all simmer till everything is reconstituted and the pasta is done. Of course you don't have to add meat -- but on long backpacking trecks we need the extra protein. You can also use chipped jerky instead. Two great books I recommend: The Hungry Hikker's Book of Good Cooking, by Gretchen McHugh ISBN 0-394-51261-8 The Well-Fed Backpacker, by June Fleming ISBN 0-394-73804-7 Both have some great ideas for dehydrated foods, plus some recipes so you know what to do with them once they are dried! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Delicious Dirt Recipe By :(Wendy Lockman) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Diabetic Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DevilsFood cakemix-sugarfree 8 ounces Low fat cream cheese 1/8 pound Margarine 3 1/2 cups Skim milk 2 packages Sugarfree inst. choc pudding 12 ounces Sugarfree whipped topping 20 ounces Dark brown sugarfree cookies Bake sugar free devils good cake mix according to directions and cool. Mix low far cream cheese or Neufchatel cheese, margarine, milk and pudding packets. Stir until thickened and fold in prepared sugarfree whipped topping. Crush cookies into crumbs. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Delicious Raspberry Pudding Recipe By :Aiko Pinkosi Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tofu -- soft or silken 1/3 cup apple juice, frozen concentrate -- (1/3 to 1/2) or apple/ berry juice concentrate berries whir in blender till smooth mix lightly serve in dessert cups, garnish with whole berries and mint leaves - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Devil's Food Cake Recipe By : New Diabetic Cookbook ( Nancy O'Brion ) Serving Size : 18 Preparation Time :0:00 Categories : Cakes & Frostings Diabetic Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Cocoa 1/2 cup Boiling water 2 cups Cake flour 1/2 teaspoon Baking soda 1 1/2 teaspoons Baking powder 1/8 teaspoon Salt 1/3 cup Sugar -- or substitute 3/4 cup Egg beaters(r) 99% egg substitute -- room temperature 1 teaspoon Vanilla 1/2 cup Margarine -- room temperature Stir together cocoa and boiling water until smooth. Set aside to cool to room temp. Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9" square or 9x13 cake pan that has been greased with margarine. Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to yield 18 pieces. Serve cold with a tablespoon of Whipped Topping or warm with some Chocolate Sauce. Allow 1 piece per serving: Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 119; CHO: 16; PRO: 2gm; FAT: 6gm; Source: The New Diabetic Cookbook by Mabel Cavaiani; Brought by to you and yours via Nancy O'Brion and her Meal-Master - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Devil's Food Cookies Recipe By :Cooking Light Magazine (Anita Matejka) Serving Size : 30 Preparation Time :0:15 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c margarine -- softened 1/2 c buttermilk -- * see note 1 teaspoon vanilla extract 2 egg whites -- whipped 1 1/2 cups flour -- unbleached 1/2 c cocoa powder -- sifted 2/3 c granulated sugar 1 tsp baking soda 1/4 tsp salt 2 tsps powdered sugar -- sifted Preheat oven to 350. Prepare baking sheets with cooking spray; set aside. In a mixing bowl, combine margarine, buttermilk, vanilla , and egg whites. In another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. Drop dough by tablespoonfuls, 2" apart onto prepared baking sheets. Bake for 7 minutes. Sprinkle with powdered sugar. - - - - - - - - - - - - - - - - - - - NOTES : *Buttermilk Substitute: Combine 1 1/2 teaspoons vinegar with enough skim milk to equal 1/2 cup; let stand 5 minutes. * Exported from MasterCook * Deviled Chicken Breasts Recipe By :(Katherine Rodman) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves -- 1/4 lb each 1 tablespoon olive oil -- (omit) 2 tablespoons seasoned bread crumbs 1/2 cup dry white wine 1/2 teaspoon dried savory -- crushed 1/4 teaspoon salt and pepper 1 can mushrooms -- drained (4 oz) 1 tablespoon lemon juice 1 tablespoon honey mustard Place breadcrumbs in a large zip top heavy duty plastic bag. Add chicken; seal band, and shake to coat chicken with breadcrumbs. Heat oil in a large skillet over medium heat. Add chicken, and cook 3 minutes on each side or until browned. Add wine and next 4 ingredients, cover, reduce heat, and cook 15 minutes or until chicken is done. Remove chicken and mushroom with slotted spoon, and place on a serving plate. Add lemon juice and mustard to skillet and stir well. (I had to add a bit more wine at this point as the pan had cooked almost dry.) Cook 2 minutes or until thoroughly heated. Serve sauce with chicken. Nutrition: 220 cal. Carbohydrates: 5 g. Protein: 29 g. Fat: 7 g. When I made the chicken, I did not use the oil, and that would drop the fat content considerably. These counts are with the oil included. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deviled Eggs Recipe By :Healthy Cooking for Two (Jane Crawley) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- hard boiled 1/2 cup nonfat cottage cheese 2 tablespoons nonfat mayonnaise 1 teaspoon brown mustard 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1 Dash paprika pickles -- optional Peel and halve eggs. Discard yolks. Set whites aside. In a small bowl, thoroughly mix cottage cheese, mayonnaise, mustard, curry and turmeric. Divide evenly among egg whites. Dust lightly with paprika. Makes 4 servings. Nutrients per serving: 35 calories, no fat, 1 milligram cholesterol, 104 milligrams sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Devilish Raspberry Cake Recipe By :Make Room for Dessert (Rodale) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 1 cup whole-wheat flour -- or unbleached 1 cup all-purpose flour -- unbleached 3/4 cup packed light brown sugar 1/2 cup cocoa powder 1 tsp. baking powder 1 tsp. baking soda 2 3/4 cups nonfat plain yogurt -- or vanilla 1/2 cup canola oil 1/2 cup Egg Beaters(r) 99% egg substitute 1 teaspoon vanilla Raspberry sauce: 3 cups raspberries 1/3 cup raspberry preserves -- all-fruit 1 teaspoon lemon juice lowfat whipped topping -- optional Cake: In a large bowl, thoroughly mix the whole wheat and unbleached flours, brown sugar, cocoa, baking powder and baking soda. Place the yogurt, oil, egg substitute, and vanilla in another large bowl. Using an electric mixer on low speed, beat for about 30 seconds to combine. Add the dry ingredients and beat on low speed until just combined. Increase speed to high and beat for 3 minutes. Coat a 9"x9" baking dish or a 9"springform pan with no-stick spray. If you want to unmold the cake, cut a piece of wax paper to fit the bottom and spray the paper. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. (I used an 8x8" pan and it took a little over 45 minutes). Let cool on a wire rack. (If unmolding, let cool on the rack for 10 minutes. Unmold onto a plate and peel off the paper, then cool completely). Raspberry sauce - puree 1 cup of raspberries and set aside. In a 2 quart saucepan over medium-heat, melt the preserves. Stir in the lemon juice and pureed raspberries. Heat for one minute. Add the remaining 2 cups of raspberries and stir well toocoat them with glaze. Set aside to cool. To serve, cut the cake into pieces and transfer to dessert paltes. Sppon sauce over the cake and add topping. Makes 12 servings. Per serving 261 calories, 10 g. fat (34% of calories) I made a whipped topping that I modified fromthe Enlightened Whipped Topping in _Chocolate and the Art of Low-Fat Desserts_ by Alice Medrich. Seh uses a cooked meringue with whipped cream. The meringue is cooked to prevent the risk of Salmonella food poisoning. I used the powdered Just Whites. I think the powdering process kills the Salmonella so I didn't use a cooked meringue: Put 2 tsp. Just Whites and 2 tbsp. water (equivalent of 1 egg white) in a small bowl. Whip the mixture until dissolved and foamy. Add 1/16 tsp. cream of tartar and whip until soft peaks form. Gradually add 2 tbsp. sugar and beat until stiff. Whip 2/3 cup whipping cream and 1/2 tsp. vanilla until it forms soft peaks. Fold in the meringue. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Died-and-went-to-heaven Chocolate Cake Recipe By :Eating Well Magazine (Dennis Rivenburgh) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups Flour, All-Purpose 1 Cup Sugar 3/4 Cup Cocoa Powder -- Dutch--process 1 1/2 Teaspoons Baking Soda 1 1/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/4 Cups Buttermilk 1 Cup Brown Sugar, Packed -- Light 2 Eggs -- Large Beaten 1/4 Cup Vegetable Oil -- canola oil 2 Teaspoons Vanilla Extract 1 Cup Black Coffee -- Hot and Strong Icing 1 Cup Confectioner's Sugar 1/2 Teaspoon Vanilla Extract 1 1/2 Tablespoons Buttermilk -- or low-fat milk Preheat oven to 350 degrees F. Lightly oil a 12-cup Bundt pan or coat it with non-stick cooking spray. Dust the pan with flour, invert and shake out the excess. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.) Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely. To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top. Calories - 237; Fat - 4.9 g; CHO - 47.3; PRO - 3.7 g; Fiber - 1.3 g. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diet Tofu Quiche Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 each Egg 2 tablespoons bran -- unprocessed 1/4 teaspoon Dill weed 1/2 teaspoon Onion powder 2 tablespoons Water Filling: 4 ounces Tofu 1 each Egg 3/4 cup asparagus -- or spinach, cooked 3 tablespoons mushroom -- cooked 1 tablespoon green onion -- or onion, cooked 1/4 teaspoon Garlic powder 1/4 teaspoon Black pepper 1/4 teaspoon Molly McButter(r) To prepare crust: Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran. Allow to stand at least 10 minutes. Pour into bottom of nonstick cake pan. To prepare filling: Blend tofu, egg, and 3/4 cup of cooked vegetable with enough water to process. Blend for at least 3 minutes or until completely smooth. To assemble: Pour tofu-egg mixture into center of the bran-egg mixture. Bran will be pushed to edges of pan, encircling the filling to form crust. Place cooked mushrooms and onion on top of filling in a pretty circle around edges of pan. Bake at 350 degrees for 20-25 minutes or until filling is set and top is browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dijon Carrots And Zucchini Recipe By :Cooking Without Fat,George Mateljan,p269(Reggie Dwork) Serving Size : 4 Preparation Time :0:27 Categories : Eat-Lf Mailing List Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Carrots -- Cut In 2" Sticks 2 tablespoons vegetable broth -- Chicken Flavor 1 1/2 C Zucchini -- Cut In 2" Sticks 1 Tsp Apple Cider Vinegar 1 Tsp Honey 1 1/2 Tsp Dijon Mustard Combine carrots and broth in saucepan. Cover and cook over medium heat 10 min. Add zucchini and cook an additional 5 min or until veggeis are just tender. Add more broth, if necessary, to keep from burning. Stir vinegar, honey and mustard into vegetables. Cook for a few minutes over medium heat until liquid cooks off. Yield: 4 servings This is fabulous!! Entered into MasterCook by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 29.5 Fat 0.2g Carbs 6.7g Fiber 1.7g Pro 1.1g Sodium 65mg CFF 5.7% * Exported from MasterCook * Dijon Green Beans Recipe By :Quick & Healthy, Winter 1996, pg80 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Red Wine Vinegar 1 Tsp Dijon Mustard 2 Cloves Garlic -- Minced 1/2 Tsp Oregano 1/8 Tsp Black Pepper 1 Lb Green Beans -- Steamed Whisk together vinegar, mustard, garlic, oregano and pepper. Pour over beans and toss to coat. Really good! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 35.1 Fat 0.2g Carbs 8g Fiber 3.5g Pro 2g Sodium 223mg CFF 4.3% * Exported from MasterCook * Dijon-thyme 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 Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 3 Tablespoons Dijon Mustard 1 Tablespoon Vegetable Oil 3 Cups Bread Flour 2 Tablespoons Sugar 3/4 tsp Salt 1 tsp Dried Thyme -- Leaves 2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light Crust Color. Remove baked bread from pan and coll on rack. - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound loaf recipe * Exported from MasterCook * Dill Dip Recipe By :(Sharen Rund) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dill 1 teaspoon lemon juice 1/2 cup mayonnaise -- or lf yogurt and lf sour cream mix) [optional] garlic to taste mix together well, adjust seasonings serve w/cooled asparagus note: the mayo can be any or a combination of lf mayo, lf yogurt and/or lf sour cream) - if I don't have one I'll use another - this dip is great w/artichokes, salmon, fish..... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Pickles Recipe By :Laura Daw Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lb cucumbers -- (small) soaked in ice water and refrigerated overnight fresh dill 2 garlic cloves 1/4 tsp alum *** 8 cups water 4 cups vinegar 5/8 cup coarse salt -- or pickling salt Scrub 4 lbs small cucumbers and soak in ice and water in fridge overnight. In the morning, pack into jars (or whatever you want to store them in in the fridge) add fresh dill, a couple of garlic cloves and 1/4 t alum. (may add other things if you wish) In large pot, make a brine of 8 cups water, 4 cups vinegar, and 5/8 c pickling or coarse salt. Bring to a boil the pour over pickles. Seal if using canning jars, otherwise just stick in fridge. These pickles turn out really nice and crisp, my kids went through 30 quarts before Christmas! I started using them as a refridgerator recipe when I had a couple of jars refuse to seal. They do say you should use a water bath, but I have tried that and have been disappointed in the results. For refridgerator ones you wouldn't need the water bath anyhow. The other ones, make sure you check the tops to make sure they are still sealed, and smell when you open them. I've never had a problem, but it doesn't hurt to be careful. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Asparagus Dip Recipe By :Back to the Country Newsletter (Barbara Schmidt) Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces asparagus spears -- canned 1/2 cup nonfat sour cream 1/2 cup nonfat yogurt 1 teaspoon dried dill weed 1 teaspoon cajun seasoning 1/2 teaspoon hot sauce 2 teaspoons lemon juice Combine all ingredients in a food processor and pulse until smooth. Chil for 1 hour. Serve with veggies or chips. 12 servings. 22.8 calories, 0.3 fat grams, 10.8% fat per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Chicken Recipe By :Light Recipes,Jean Pare (Nadine ) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken pieces -- no skin 1/3 cup All-purpose flour 1/2 ounce Chicken bouillon -- (2 packets) 1 teaspoon Dill weed 1/4 teaspoon Paprika 1/4 teaspoon Pepper 1 1/4 cups Skim milk 1 cup Yogurt -- plain, 1% fat Paprika -- sprinkle Arrange chicken pices in 3 quart casserole. Mix flour, bouillon powder, dill weed, first amount of paprika and pepper in saucepan. Stir in about 1/2 of the milk until smooth. Stir in remaining milk and yogurt. Heat and stir until it boils and thickens. Pour over chicken. Sprinkle with paprika. Cook, uncovered, in 350 degree oven for about 1 1/2 hours until tender. Nutrition: 1 serving: 202 calories, 78 mg cholesterol, 336 mg sodium, 4 g fat. From the files of Nadine Keilholz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Cucumbers Recipe By :Mary Ann Pilotte, San Bernardino,CA (Reid Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large Cucumbers -- Soak in Salt Water 3/4 cup Miracle Whip(r) light 2 tablespoons milk -- (or more) 2 tablespoons Vinegar -- (or more) Sugar to Taste 2 teaspoons Dill Weed Combine ingredients together. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Pine-nut Perch Recipe By :Birmingham Newspaper (Pauline May) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 perch fillets -- 4 oz. 1 tsp. lemon juice 1/2 tsp. Worcestershire sauce 2 tbsp fresh dill -- chopped 2 tbsp pine nuts lemon juice paprika Marinate for one hour in frig, keep covered. Mix 2 tbsp pine nuts with a sprinkle of o*l & lemon juice. Sprinkle perch with paprika. Bake skin side down for 10 min. at 375. Saute pine nuts on medium for 2-3 minutes in nonstick skillet, stirring until well browned. Set perch on plates and top with hot pine nuts. Serves 2. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Potato Salad Recipe By :From Reggie Dworks Collection (Reggie Dwork) Serving Size : 1 Preparation Time :1:30 Categories : Eat-Lf Mailing List Potatoes Salads Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sm Potato -- unpeeled, cubed -- (1/2 C), or 2 whole -- tiny new potatoes 1/4 C Cucumber -- chopped 2 Radishes -- sliced 2 Tbsp Red Bell Pepper -- chopped 2 tablespoons nonfat plain yogurt -- or soy yogurt 1 teaspoon Balsamic Vinegar -- or your choice 1/8 tsp Dried Dill Weed 1 dash Salt -- optional 1 dash Pepper Cucumber -- slices -- optional Cook potatoes in boiling water for 8 - 10 min or till tender. Drain. In a sm mixing bowl combine potatoes, chopped cucumber, radishes, and green pepper. Combine yogurt, vinegar, dill weed, salt, and pepper; add to potato mixture and toss to coat. Cover and chill at least 1 hr. Spoon mixture onto a salad plate ringed with cucumber slices. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 89.6 Fat 0.2 g Carbs 19.1 g Protein 3.7 g Sodium 30 mg Dietary Fiber 1.9 g CFF 2.1% * Exported from MasterCook * Dilly Bread Recipe By :The Very Lowfat Cookbook,Sharon Osborne(Linda Henderson) Serving Size : 14 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1/4 C Warm Water 1 C Cottage Cheese, Creamed -- heated 1 Tbsp Sugar 1 Tbsp Onions -- instant 1 Tbsp Margarine -- low fat 2 Tsp Dill Seed 1 Tsp Salt 1/4 tsp Baking Soda 1 whole Egg Beaters(r) 99% egg substitute 2 1/4 C Flour -- to 2 1/2 C Soften yeast in water. Combine in bowl cottage cheese, sugar, onion, margarine, dill, salt, soda, egg substitute and softened yeast. Add flour to form a stiff dough, beating well after each addition. (For first addition of flour, use mixer at low speed.) Cover and let rise in warm place until light and double in bulk. Stir down dough, turn into well greased 8 inch round 1 1/2 to 2 qt. casserole. Let rise in warm place until light, about 40 minutes. Bake at 350 F. for 40 to 50 minutes. Brush with soft butter and sprinkle with salt. Makes 1 loaf with approximately 1 gram of fat per slice. >From: Linda J Henderson Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilly Bread 2 (Casserole) Recipe By :Complete Book of Bread (Anne Louise Gockel) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1/4 cup water 1 cup cottage cheese -- at room temperature 2 tbl sugar 1 tbl onion flakes -- instant 2 tsp dill seed -- or dill weed,or both 1 tsp salt 1/4 tsp baking soda 1 egg 2 1/4 cup flour -- (to 2 1/2c) Glaze: 1/2 tsp melted butter -- to brush top sprinkle of salt I regularly add one step that is nonstandard: I almost always give the bread an extra rising when the flour is half mixed in. The extra rising make the bread smoother. With sourdough the extra rising allows the starter to digest many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle or brownie batter and I let it rise until doubled. Some of the recipes (esp the ones with potato) refer to this as a "slurry". Some recipes, especially those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes. [Ann] According to one cookbook, the original dill (or double dill) bread was a prize winning recipe in the 19XX (1920?) World's Fair and since then there have been many variations. The key ingredients are cottage cheese and dill seeds or weed. Grease a 1 1/2 qt casserole dish (approx 7" diameter, 4" deep). I'm sure a loaf pan will also work! Proof yeast. In a saucepan heat cottage cheese until warm to the touch. Pour cottage cheese into bowl with yeast and add sugar, onion bits, dill seeds (or weed), salt, baking soda and egg. Add flour, a half cup at a time, to make a stiff batter. BEat will after each addition. Cover and let rise. Stir down and turn into casserole dish. Cover and let rise again. NOTE: Beard on Bread DOES knead this bread!!! Cover and let rise again. Bake at 350 degrees until deep brown and crusty. Check with a toothpick. Cover with foil or brown paper for the last 15 minutes to prevent excesive browning. Remove bread from oven. Immediately brush with butter and sprinkle lightly with salt. Allow to cool for 10 minutes before removing it from the casserole dish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dip For Veggies Recipe By :(Carolyn Bohot) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lowfat mayonnaise soy sauce seasame oil Make a dipping sauce from mayonnaise (not salad dressing), a bit of soy sauce and a few drops of sesame oil. (Test balancing the flavors with a small amount: about 2 tablespoons of mayo, maybe one teaspoon of soy sauce, and a few drops of sesame oil. Play around until the taste suits you. Then mix up a larger batch.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dole Ambrosia Recipe By :The Dole company (MRSBOWLER@aol.com) Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple chunks in juice -- (20 oz) 1 can mandarin oranges -- (11 oz) 1 banana -- peeled and sliced 1 1/2 cups seedless grapes 1 cup miniature marshmallows 1/2 cup coconut -- flaked 1/4 cup almonds -- chopped, optional 1 carton nonfat vanilla yogurt -- 8 oz. here's a recipe for Ambrosia that's lowfat, and so good! It's one of our favorites. Drain pineapple and oranges. Use juice as a beverage. Combine pineapple, oranges, banana, grapes, marshmallows, coconut and almonds. Fold in yogurt. Chill. This has 22% fat with the almonds, and 12% without. Enjoy, and thanks for any help you can give me with the fruit! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dolmehs (Stuffed Vegetables), Prevention's Recipe By :Middle Eastern Light,Sept 1996 (Tina Bell) Serving Size : 4 Preparation Time :1:45 Categories : Eat-Lf Mailing List Mediterranean Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons rice 4 eggplants -- Japanese 4 small pattypan squash 2 red bell pepper -- roasted 4 large tomatoes -- red and yellow 4 teaspoons olive oil 1 cup onion -- finely minced 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/2 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1 tablespoon chopped fresh mint 1 tablespoon fresh dill -- chopped 3 tablespoons split peas, cooked -- mashed 6 Swiss chard leaves 1 1/2 cups V-8(r) vegetable juice 1 tablespoon pomegranate molasses PREPARATION (45 min) and BAKING (60 min) 1. Preheat oven to 350°F. 2. Soak rice 30 min., drain. Boil 6 min., drain again. 3. Gently simmer egg plants and squash in water until tender (about 15 min.), then carefully halve and scrape out pulp. 4. Cut tops from tomatoes (ripe but firm) and scoop out pulp. Halve peppers and clean; to make 4 shells. Reserve vegetable shells and pulp. 5. Heat oil in a large skillet over medium high. Saute onions until translucent. Add 1 c. reserved pulp, and cook until liquid evaporates. Add spices, herbs, peas, chard and rice. 6. Stuff vegetable shells and place in a baking dish. Add mixed V-8, molasses and enough water to reach halfway up vegetable sides. Cover. Bake for 1 hr. Garnish with roasted garlic. Serves 4 (or more) 288 cals 6 g fat ------PANTRY POMEGRANATE MOLASSES - The reduced juice of the fruit, made into an all-purpose tart-sweet syrup. Can be diluted for a refreshing drink or diluted and mixed with simple syrup for a sorbet; is often used in sauces or marinades. Substitute "Lite" molasses. SPLIT PEA - Prevention does not mention this ingredient, specifically. Ideas: baby food; cook frozen and puree or smash. Microcook small portions of dried peas. >From: PatH - - - - - - - - - - - - - - - - - - - NOTES : DOLMEH - vegetables, fruits or grape leaves stuffed with savory, well-seasoned fillings. Popular casings include squash, eggplant, bell peppers, apples. Filling might include ground meat, pureed (roasted) eggplant, rice, bulgur, nuts, currants and spices and herbs. * Exported from MasterCook * Dom's Mom's Stuffed Eggplant Rolls Recipe By :Eat This,It'll Make You Feel Better,Dom Deluise(M.Bruce) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pt Ricotta Cheese 2 Tbsp Basil, Fresh -- or parsley, chopped 1 Lg Eggplant -- peeled -- slice lengthwise in -- 1/2" slices 2 Eggs -- beaten 1/2 C Flour -- mix w/1/2 t salt & -- pepper 2 C Marinara Sauce 8 oz Mozzarella Cheese -- sliced Olive Oil Basil, Fresh -- additional, chopped Mozzarella Cheese -- grated Mix the chopped basil or parsley with the ricotta. Dredge the eggplant slices in the flour mixture (I put the flour in a plastic bag and shake the eggplant slices in it a few at a time). Heat a sm amt of olive oil in a large frying pan. Dip the eggplant slices one at a time into the beaten egg and saute' on both sides until nicely browned. Transfer to a cutting board or plate and let cool slightly while you put more eggplant slices in the pan. Put a slice of mozarella on each cooked eggplant slice, add a spoonful of the ricotta (3-4 Tbsp), and gently roll up (don't squish out the ricotta ;*). Transfer the finished eggplant rolls to a shallow baking dish. When all of the rolls are finished, pour marinara sauce over them and top with grated mozarella. Bake at 350 deg F about 20 min or until very hot. Sprinkle each serving with chopped basil. Low fat version: Use low-fat mozarella and low or non-fat ricotta (the non-fat ricotta I've used is softer than low-fat, but tastes fine). Instead of pouring olive oil in the pan to saute' the eggplant, use an olive oil cooking spray. Spray olive oil on the eggplant slices before turning to cook the second side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Apricot Shake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt 1 can apricot nectar -- (1 oz.) (1 to 5 1/4) 1 can apricots -- (1 oz.) (1 to 4) 2 tbsp. wheat germ 1 tbsp. honey 2 ice cubes -- optional Place all the ingredients in a blender. Cover and blend on high speed until smooth. Serve immediately. Taste tip: Use any of your favorite fruits: berries, pears, or kiwi are nice choices and good sources of fiber. - - - - - - - - - - - - - - - - - - - NOTES : LF List:Be Good to Your Gut (Ozettt) * Exported from MasterCook * Double Chocolate Chip Cookies Recipe By :Pillsbury Healthy Baking (Lavon) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar -- packed 1/4 cup margarine -- softened 1/2 teaspoon vanilla 1 large egg white 1 cup flour 3 tablespoons cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup miniature chocolate chips Beat brown sugar & margarine until light & fluffy. Add vanilla & egg white & beat well. Add flour, cocoa, baking soda & salt just until blended. Stir in chips. Drop onto sheets sprayed with Pam. Bake 375 for 8 - 9 min. Cool on sheets 1 min. then remove to a rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Chocolate Satin Pudding Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 2 tablespoons cornstarch 2 tablespoons unsweetened cocoa 1 teaspoon instant espresso [or Dutch instant coffee] 1/8 teaspoon salt 1 3/4 cups 2% milk 1 1 oz square semisweet chocolate -- chopped 1 teaspoon vanilla extract Combine first 5 ingredients in a saucepan; stir well. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Add chocoloate; cook 1 minute, stirring constantly. Remove from heat; stir in vanila. Pour into a bowl; cover and chill 2 hours. Yield: 4 1/2-cup servings. Cal 182 (23% from fat) / Prot 4.8g / Fat 4.6g (Sat 3g, Mono 1.4g, Poly 0.2g) / Carb 31.2g / Fiber 0.2g / Chol 8mg / Iron 0.8mg / Sodium 126mg / Calcium 138mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Decker Tostado Lunch Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 4 Preparation Time :0:12 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Ground Meat Mix -- (see recipe) 1/4 cup water 8 tostada shells -- 5" in diameter 16 ounces nonfat refried beans 1/2 cup nonfat cheddar cheese -- grated 1 pkg taco seasoning mix 1 c iceberg lettuce -- shredded Place ground meat mix and water in a saucepan. Cover and cook over low heat 15 minutes; stirring occasionally. Break up with a fork. Cover and cook 5 minutes more. Drain. Meanwhile, spread one side of each tostado shell with refried beans; set aside. Put cheese and taco seasoning mix in a plastic seal bag and shake vigorously to coat cheese. - - - - - - - - - - - - - - - - - - - NOTES : To assemble, place 1 tostado shell, bean side up, on a serving dish. Layer 1/4 cup meat mixture, a little lettuce and 2 tablespoons cheese mixture over bean layer of each. Place second tostado shell atop. Repeat meat, lettuce, and cheese layers. * Exported from MasterCook * Double Mustard Chicken Recipe By :Sharon Barbour (Anita Majetka) Serving Size : 8 Preparation Time :2:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- pressed 1 teaspoon salt 1/3 cup brown sugar 1/3 cup apple cider vinegar 1/4 cup dijon mustard 1/4 cup honey mustard --OR 1/4c Inner Beauty Hot Sauce -- Home-Style 2 teaspoons dried thyme 2 teaspoons dried tarragon 8 boneless skinless chicken breast halves Whisk all ingredients together and marinate the chicken for at least one hour. Grill over hot coals. HEALTH REMINDER: Do *NOT* use the leftover marinade as a basting or serving sauce for the chicken. Because it has been in contact with the raw chicken, you run the risk of salmonella by using the uncooked marinade. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over pasta/rice/quinoa, or make sandwiches. NOTES : Curtis sez: "The sugars in the marinade turn the finished chicken a beautiful deep brown on the outside. Although my favorite way to prepare these is to grill them, you can also double the amount of marinade and cook them in a nonstick skillet or bake them in the oven. For a real treat, replace the honey mustard with Home-Style Inner Beauty Sauce - yum!" * Exported from MasterCook * Double Mustard-beer 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 1/2-Pound loaf recipe: 3/4 Cup Beer -- Flat 1/3 Cup Water 1/4 Cup Chopped Onion 2 Tablespoons Mustard -- Prepared 1 Tablespoon Butter or Margarine -- Softened 3 Cups Bread Flour 1 Tablespoon Sugar 1 tsp Mustard Powder 3/4 tsp Salt 1 3/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/Whate cycle. Use Medium or Light crust color. Remove baked bread from pan and coll on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Double Orange Pudding Recipe By :Lean and Luscious and Meatless (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Orange Juice 1 Tsp Orange Rind -- grated fresh 3 Tbsp Sugar -- or substitute 2 Tbsp Cornstarch 6 Sm Oranges -- peel, section & -- discard white -- membrane In a small saucepan, combine all ingredients, EXCEPT orange sections. Stir to dissolve cornstarch. Bring to a boil over med. heat, stirring. Boil 2 min, stirring. Remove from heat. Add orange sections and mix gently. Pour into 1 bowl or 4 individual serving bowls. Chill. This is quite good! - - - - - - - - - - - - - - - - - - - NOTES : Cal 158 Fat 0.7 g Carbs 50.1 g Protein 3 g Sodium 5 mg Dietary Fiber 5.5 g CFF 3% * Exported from MasterCook * Double Raspberry Souffles Recipe By :Eating Well - Mar/Apr 96 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Berry Layer 6 Teaspoons Sugar 3 Cups Fresh Raspberries 6 Tablespoons Creme De Cassis -- optional Souffle 3 Cups Fresh Raspberries 1 Tablespoon Creme De Cassis -- optional 4 Egg Whites 1 Pinch Salt 1/3 Cup Confectioner's Sugar To Make Berry Layer: Preheat oven to 375. Coat six, 8-ounce souffle cups with nonstick cooking spray. Add 1 tsp sugar to each cup and swirl to coat the inside. Distribute raspberries in the bottom of the cups and sprinkle each with 1 tsp of the liqueur. To Make Soffles: 1. In a saucepan, stir raspberries over low heat until they are juicy (for fresh) or thawed (for frozen). Transfer to a fine sieve set over a bowl. With a spoon, press the berries through the seive, being careful to extract all the pulp. Discard the seeds. 2. Return the puree to the saucepan. Bring to a simmer and stir over medium heat until very thick and reduced to 1/4 cup, about 10 minutes. (Reduce the heat as the mixture thickens.) Stir in 1 tablespoon liqueur, if using, and set aside to cool slighly. 3. In a mixing bowl, beat egg whites and salt with an electric mixer on high speed until soft peaks form. Continuing to beat, gradually add sugar and beat until stiff peaks form. With a rubber spatula, fold about a fourth of the beaten whites into the reserved raspberry puree to lightlen its texture, then pour the mixture over the remaining whites. Gently fold the puree and whites together until evenly blended. Spoon the souffle mixture into the cups, spreading to the edges of the cups. 4. Set the cups on a baking sheet and bake for 10 minutes, or until lightly browned on the top. Dust with confectioners' sugar and serve immediately. - - - - - - - - - - - - - - - - - - - NOTES : -Fresh or frozen berries may be used. -Substitution - Instead of liqueur, sprinkle 1 tsp. sugar over the berries in each dish. -Test Kitchen Tip - These souffles are a breeze to make. Just be sure the eggs are stiffly beaten and the oven is quite hot. And once souffles are done, serve very quickly. Per serving - calories 163, Total fat .7g, %CFF 4 ***Added Note - When I used the strawberries I didn't put them through a sieve. I just pureed them in a processor and proceeded to cooking them down. * Exported from MasterCook * Dr. Baker's Fiber Muffins Recipe By :Lowfat Mailing List Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cup Orange Juice 1/2 Cup Prune butter -- * 1/2 Cup Brown Sugar 2 Egg Whites 4 Teaspoon Psyllium 1/2 Cup Raisins 1 1/4 Cup Whole Wheat Flour 1/2 Teaspoon Baking Soda 2 Teaspoon Baking Powder 1 Teaspoon Cinnamon 6 Prunes -- (for prune butter) 1/3 Cup Water -- (for prune butter) 2 Tablespoon Wheat Germ 2 cups all-Bran(r) Cereal -- extra fiber Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam and add 1/2 teaspoon Wheat Germ to each muffin tin. Shake pan so bottom of each tin is covered. * Puree prunes and water in blender to make prune butter. 1. Combine All-Bran Extra Fiber with Orange Juice, Egg Whites, Sugar, Psyllium, and raisins. Let stand for 10 minutes or so. 2. Combine Flour, soda, baking powder, and cinnamon. 3. Fold dry ingredients into All-Bran mixture. Blend until all dry ingredients are moist. 4. Fill 12 muffin tins with batter. Tins will be very full. 5. Bake at 400 degrees for 20 minutes. Each muffin contains approximately: 136 calories, 3gr. protein, 36 gr. carbohydrates, 104 mg. sodium, 8gr. fiber, and less than 1 gr. of fat. Pretty tasty muffins! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dreamy Mexican Hot Chocolate Recipe By :Veggie Life, March 1996, page 52 (Simmie Sinow) Serving Size : 4 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 Oz. Can Lowfat Evaporated Milk -- [1 can] 1/4 Cup Unsweetened Cocoa Powder 1/2 Cup Brown Sugar 1 Pinch Salt 1/4 Tsp Cinnamon -- ground 1 Pinch Cloves -- ground 1 1/2 Tsp Instant Coffee 2 Cups 2% Milk 1 Tsp Vanilla 4 Cinnamon Sticks In a medium saucepan, combine evaporated milk, cocoa, brown sugar, salt, cinnamon, cloves, and coffee. Bring to a boil over medium-high heat, reduce heat to medium, and simmer for 2 minutes. Add 2% milk and heat through. Do NOT boil. Remove from heat, add vanilla, and whisk until frothy. Serve in mugs garnished with ground cinnamon and cinnamon sticks. - - - - - - - - - - - - - - - - - - - NOTES : Nutritional info per serving: Calories: 203.2 Fat: 3.6 g CFF: 14.1% entered into MCII 1/20/96 by simmie@earthlink.net _______________________________________________________ * Exported from MasterCook * Dressing With Yogurt And Herbs (Bonaventure House) Recipe By :Gourmet Magazine,July, 1988 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup plain nonfat yogurt 1/2 cup nonfat mayonnaise 1 tablespoon prepared horseradish -- drained if watery 1 tablespoon Dijon mustard 1 tablespoon fresh parsley -- chopped 1 teaspoon fresh dill -- minced 1/4 teaspoon celery seeds 1/4 cup lowfat buttermilk -- to desired consistancy (1/4 to 1/2) freshly ground pepper to taste They are recipes from Bonaventure, one of the country's top rated (weight-loss) spas. (Tina) Makes about 1 & 1/2 cups; about 20 calories per tablespoon Combine first 7 ingredients in medium bowl and whisk to blend. Gradually whisk in enough buttermilk to bring dressing to desired consistency. Season with pepper. Can be prepared 3 days ahead. Cover and refridgerate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dried Cantaloupe Or Watermelon Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cantaloupe or Watermelon Dry either cantaloupe or watermelon. They become candy-like when dried. Remove seeds and rinds. 8-36 hours depending on the thickness. - - - - - - - - - - - - - - - - - - - NOTES : LF List (Ozettt) * Exported from MasterCook * Dried Red New Mexico Chile Puree Recipe By :Burning Desires,W. Park Kerr (Curtis Jackson) Serving Size : 8 Preparation Time :2:00 Categories : Chile Pepper Dishes Condiments & Seasoning Eat-Lf Mailing List Mexican & Southwestern Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups boiling water 1 cup hot tap water 1/4 pound mild dried New Mexico chiles -- (12 large) stemmed -- seeded, torn into -- small pieces In a medium heat-proof bowl, combine the 6 cups boiling water with the pieces of chile. Cover and let stand, stirring once or twice, until cool. Drain, discarding the chile-soaking water. In a food processor, combine the soaked chile pieces with the hot tap water and process, stopping several times to scrape down the sides of the work bowl, until smooth. Transfer the puree to a sieve set over a bowl. With a rubber scraper, force the puree through the sieve into the bowl; discard any tough peels or seeds that remain. Transfer the puree to a storage container and refrigerate for up to 3 days or freeze for up to 1 month. - - - - - - - - - - - - - - - - - - - NOTES : This is not a recipe, it's more like the general technique for extracting the rich flavor from dried red chile pods. The best of these come from Hatch, New Mexico, just up the road from El Paso, as well as from other growing areas like Chimayo and Dixon further north. The ruddy puree that results contains the very essence of the chiles, and is used in all sorts of ways -- in stews, chili, butters, mayonnaise, marinades, and wherever that unique regional flavor is wanted. For extra taste -- a chile symphony rather than a simple melody -- replace one or two of the red chiles with anchos; for a hotter puree, add two dried chiles de arbol or chipotles. MAKES ABOUT 2 CUPS * Exported from MasterCook * Dry Dip Chutney Recipe By :Madhur Jaffrey Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons coriander seed 1 teaspoon cumin seed 3 tablespoons blanched almonds -- slivered 2 tablespoons kosher salt 1/4 teaspoon cayenne -- to taste 1/4 teaspoon black pepper Put the coriander seeds, cumin seed, and almonds into a small, heavy skillet over medium-low heat. Dry-roast, stirring gently until the seed and nuts are a few shades darker and emit a deliciously nutty aroma. Empty the spices onto a plate and let them cool slightly. Put them in a clean coffee grinder and grind as finely as possible. Place the spice mixture in a serving bowl. Add the salt, cayenne, and black pepper. Mix. ----- Notes: Place a small bowl of Vodka to dip the veggies in before dipping into the dry chutney. - - - - - - - - - - - - - - - - - - - Serving Ideas : A dry chutney dip for vegetables. NOTES : Here is a different idea for an hors d'oeuvres. Certainly is high taste and low fat! * Exported from MasterCook * Dry-roasted Herbed Mushrooms Recipe By :My files (Annice Grinberg) Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- sliced 1/2 teaspoon garlic powder 1 teaspoon seasoned salt 1/2 teaspoon oregano 1/2 teaspoon rosemary Arrange mushroom slices in a single layer on Pammed baking sheets. Mix seasonings and sprinkle over. Bake 1 1/2 hours at 200F, till crisp but not browned, Store in an airtight container. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drying Fruits And Vegetables - Info Recipe By :Fast and Healthy, July/Aug 1996 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Drying Basics: Select ripe, flavorful produce and wash it well. Remove bruised or damaged areas, then cut the produce into small, uniform pieces about 1/3" thick. Place the pieces on the drying racks. Pretreating helps retain original color, although most foods don't need pretreating. Some fruits like apples, apricots, bananas, peaches, nectarines and pears darken when they're cut and exposed to air. To pretreat fruit, dip pieces into pineapple, lemon, lime or orange juice. For vegetables, briefly blanch them in boiling water or in a steamer over boiling water. Place the drained, pretreated foods on the drying racks. Stack the racks over the heating element, cover them and set the temperature. Drying times vary depending on the food type, the amount of food, the food's water content, the thickness of the slices, the air humidity and temperature, and the dehydrator's efficiency. Keep records to help you determine future drying times. Is It Done Yet? Watch the food near the end of the drying time. Don't over-dry it or the food will lose flavor, nutrition and texture. To test if the food is ready, take a piece from the dehydrator, cool it, then feel it with your fingers. If ready, vegetables feel dry and tough or crisp. Fruits feel chewy, pliable and leathery with no moisture pockets. Another test: Tear a piece of food and look for moisture beads along the rip. No moisture? It is dry. Storing Dried Foods Dried foods require little storage space because they reduce to a third or less of their original bulk. A quart container holds 20 - 25 dried bell peppers or 16 - 20 dried tomatoes. Before storing, cool all dried foods completely. Then transfer them to airtight, insect-proof glass or plastic containers. Don't mix different dried foods in one container; they may absorb flavor and moisture from each other. Store dried food in a cool, dark, dry place. Check the dried foods after 24 hours. If moisture beads appear inside the containers, the food is not dry enough; return it to the dehydrator. Fruits: Apples - (Peeled and sliced) Sweet flavor; tender; slightly chewy. Bananas - Excellent concentrated, sweet flavor. Makes a great "candy". Don't pretreat. Cherries - (Halved, pitted) Chewy, tender, raisin- like rounds. Very good flavor. Took longer to dry than other fruits. Grapes - Became dark brown, moist, plump raisins. Delicious. Took longer to dry than other fruits. Melons - Bright colors; tender; excellent concentrated flavor. Pears - (Pretreated and untreated) Some darkening; peels unattractive. Very sweet and tender. Pineapple slices - (Canned) Excellent sweet flavor. Retains pretty yellow color. Strawberries - Crisp-tender; very sweet; intense strawberry flavor and color. Dried fruits we didn't like - Blueberries, oranges and raspberries. Vegetables: Carrots - Vivid color; good taste. Celery - Rather homely appearance; good taste. Cucumbers - Taste like a crispy snack without adding seasonings. Mushrooms - (Both domestic and wild) Fragrant; excellent concentrated flavor. Don't pretreat. Onions - Sweet flavor; slightly chewy. Parsnips - White, sweet rounds. Green and red bell peppers - Flavorful and sweet; slightly crunchy; good color. Tomatoes - Intense flavor and aroma; handsome red color; chewy. Zucchini - Robust flavor. Crunchy; tastes like a salty snack without adding seasonings. Dried vegetables we didn't like - Asparagus, broccoli, cauliflower, brussels sprouts, potatoes and radishes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dum Gobhi (Cauliflower) Recipe By :FF: Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) (Ari) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cauliflower 1/2 teaspoon chili powder 1/2 teaspoon turmeric 2 teaspoons ginger root -- grated 1/3 cup tomatoes -- chopped 1 whole green chili pepper -- chopped 1 tablespoon nonfat yogurt 2 tablespoons cilantro -- up to 3 tb,chopped 1/2 teaspoon garam masala Wash, drain, and cut cauliflower into 1 inch flowerets, including stem. Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself. Put Cauliflower into pan then pour spices over the top. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture. turn off heat and sprinkle with garam masala and reamaining cilantro. Make sure all liquid is driven off, serve with basmati rice. 4 servings, less than 98 calories GARAM MASALA 2 oz. black cardamom pods, 1 oz piece of cinnamon stick, 1 oz. cloves, 2 oz. peppercorns Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes. Add clves and peppercorn, and shuffle for another minute. Turn off heat, but continue shuffling until the heat is out of the pan. Pour roasted spices into grinder and grind til you have a fine powder. If not fine, strain it, and discard what won't pass through strainer. Save in airtight jar. - - - - - - - - - - - - - - - - - - - NOTES : Cauliflower steamed with herbs and spices. * Exported from MasterCook * Dundee 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 -------- ------------ -------------------------------- 8 ounces self-rising flour 3 ounces prunes -- pitted 3 ounces apple -- peeled and chopped 4 ounces sugar 1 tablespoon Demerera sugar 3 whole egg 1 pound mixed cake fruit -- (fruit cake fruit) 3 tablespoons liquid (milk..adjust as necessary) Cover stoned prunes with water, bring to boil, and leave until cold. Cook apple with 1 tbls water, allow to cool (or use commercial apple sauce). You can use all prune puree, or all apple. I've never used all apple, but frequently use all prune. Puree prunes and apples in food processor or rub through sieve. Cream this puree with the sugar, beat in eggs, fold in flour and cake fruit. Add up to 3 tablespoons liquid if batter seems dry. Bake in 7" tin in a low oven (250 F, 125 C, Mark 1) for 2 1/2 hours. -- - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Baked Chicken And Potato Dinner Recipe By :Pillsbury Low Fat/Great Tasting Recipes (Lavon Moffatt) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium boneless skinless chicken breast halves 4 large potatoes -- unpeeled 1 large green pepper -- 1" pieces 1 large onion -- sliced 2 tablespoons diet margarine -- melted, Fleischman's 1/4 cup grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon paprika Cut potatoes into 1 inch cubes. Spray jelly roll pan with Pam. Place 1 chicken breast half in each corner. Place potatoes, pepper & onion in center. Pour melted margarine over chicken & veggies. Sprinkle evenly with combine cheese, garlic powder & paprika. Bake 400 F for 45 minutes or until chicken & potatoes are done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Berry And Wine Soup Recipe By :(Reggie Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cranberry juice 1 C Dry red wine 1 Cinnamon stick -- about 3 inch 1 Pkg Raspberries, Frozen -- (425g) 1 Tbsp Lemon Juice -- Freshly squeezed 1 Tbsp Granulated Sugar -- or 2 T, optional 1/2 C Nonfat Sour Cream -- or whipping cream Boil cranberry juice with wine and cinnamon stick over high heat until reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a blender. Strain and discard seeds. Remove cinnamon stick from reduced wine mixture. Stir in berry mixture. Pour into a bowl. Taste and add lemon juice and 1 to 2 tablespoons sugar, as needed. (Soup will taste less sweet when chilled.) Refrigerate at least until cold, about 3 hours or up to 2 days. Serve chilled with a swirl of cream in centre. Source: Chatelaine magazine, December 1993, page 105 *** From Ron's Recipe Database (ronamit@netvision.net.il) *** - - - - - - - - - - - - - - - - - - - NOTES : Cal 359.7 Fat 0.6g Carbs 67.3g Dietary Fiber 9.2g Protein 7.4g Sodium 42mg CFF 1.6% * Exported from MasterCook * Easy Chili Recipe By :(Bill Evans) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c dried beans -- (I usually use 1/2 red -- 1/2 black) 1 can S&W Salsa with chipotle chiles -- (14 oz) 1 can Stewed Tomatoes -- (14 oz) cut up or buy pre-diced 1 can clear vegetable broth -- (14 oz) 1 can chopped mild chiles -- (2 oz) 1 can corn (could use frozen also) -- (14 oz) 1 large white onion -- chopped 1 med green pepper -- chopped 1 med red pepper -- chopped 4 stalks celery -- chopped 1 c mushrooms -- chopped 3 cloves garlic -- crushed 1 pkg Carroll Shelby's Chile Mix -- or your own special mix -- (When I'm out, I use 2 + Tbls Chile Spice -- and 1+ Tbls Cumin) Start the beans soaking in 6-8 c warm water. I rinse and change water three or four times in 24 hours. After soaking, in fresh water, bring to a slow rolling boil for an hour. Start at hi and reduce to med once the beans start boiling. Keep almost covered, or you will end up with a steam bath in the kitchen. Stir every 15 minutes. Add water if necessary. Start everything else when you turn the heat up on the beans. Saute the garlic in 2 tbls of the vegetable broth on med in a 4 qt. pan. Chop the onion and add to the garlic, adding the rest of the broth. Chop and add the celery, green and red peppers, and the mushrooms. Continue the saute for about 15 mins until the veges are softened. Add the salsa, tomatoes and the can of corn (drained). Add the chile seasoning, and continue to simmer on low, stiring occasionally. When the beans are done, drain, rinse and return to to the pot and add the veges and chile mix. It's basically done at this point, but gets better as the beans soak up some of the chile flavor, so I leave on low for 1 hour or so. A crock pot would be great for this. Use Masa flour (comes with the Chile Mix) or plain flour to thicken, mixing with a little warm tap water before adding to the chile. Serve over rice or pasta. Keeps a week or more in the fridge. It's easy to modify this one. Many of you have your own special chile spices, so do your own thing there. I will ocassionally add a can of green beans to the pot, or toss in a diced potato. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Eclair Dessert Recipe By :Cool Whip. Get-Togethers, Easy Recipes For Every Occasion Serving Size : 12 Preparation Time :0:10 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lowfat graham crackers -- crumbed 3 cups skim milk 6 ounces nonfat vanilla pudding 12 ounces Cool Whip Lite(r) -- thawed 1 cup low-fat graham cracker crumbs 16 ounces reduced fat milk chocolate frosting Arrange 1 1/2 cups of the graham cracker crumbs on bottom of 13 x 9" pan. In a mixing bowl, combine milk and vanilla pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in whipped topping. Spread pudding mixture over graham cracker crumbs. Place remaining graham cracker crumbs over pudding. Remove top and foil from frosting container. Microwave frosting in container on high 1 minute or until pourable. Spread evenly over cracker crumbs. Refrigerate 4 hours or overnight. Posted by Anita Matejka The reduced fat milk chocolate frosting is so good! I use it on cakes and other desserts. I also just discovered that Cool Whip has a fat-free whipped topping available. It isn't as good has the Cool Whip Lite when eaten alone, but used as an ingredient in a dessert, I can't tell the difference. [Anita] - - - - - - - - - - - - - - - - - - - Serving Ideas : Cut into squares to serve. NOTES : (Posted by Anita Matejka) You could make pistachio, banana, or double chocolate eclairs by simply changing the pudding flavors. * Exported from MasterCook * Easy Etouffee Recipe By :smithg Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package brown gravy mix --(check fat grams-Pioneer is low) 1/4 cup yellow onion -- thinly sliced 1 clove garlic -- (1 to 2) hot sauce --such as tabasco,buffalo, cajun chef, etc 1 chicken breast 1/2 can tomato paste * chicken browning stuff * For a long time, I only used chicken or vegetable stock to brown chicken. Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock (chicken base & water) Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces. Brown chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all the way through & gravy is thick. Add more water (about 1/4 c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice. If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish. - - - - - - - - - - - - - - - - - - - NOTES : I've made this with fish & shrimp and no meat at all. [smithg] * Exported from MasterCook * Easy Fudge Brownies Recipe By :Quick & Healthy, Spring 1996 (Reggie Dwork) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Flour, All-Purpose -- unbleached 1/4 Tsp Baking Soda 1 1/2 C Sugar 1/3 C Margarine 1/4 C Buttermilk 1/4 C Cocoa Powder -- Dutch process 2 Egg beaters(r) 99% egg substitute -- or equiv to 2 eggs 2 Tsp Vanilla Heat oven to 350 deg F; coat a 9 x 13" baking pan with nonstick spray. Whisk flour and baking soda in a bowl. Heat sugar, margarine and buttermilk, stirring constantly in a saucepan over med heat until mixture comes to a boil. Remove from heat. Add cocoa. Stir until smooth. Cool 10 min. Add eggs, one at a time, to sugar mixture; stirring well after each addition. Add vanilla. Stir in flour mixture. Pour batter into pan. Bake until done, 18 - 20 min. Cool in pan on wire rack. According to book: Per Brownie: Cal 92 Fat 2.1g Cholesterol 18mg Fiber 0.2g Sodium 31mg CFF 21% Oh my, oh my these are really good!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Rice Pudding Recipe By :FF Mailing List (Lucinda Rasmussen) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sweet brown rice -- cooked vanilla lite rice dream cinnamon sugar -- optional raisins - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Stuffed Fish Recipe By :FOOD IN A FLASH, SHOW# FF2106 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package fish fillets -- 16 ounce frozen package, thawed 1 tablespoon butter NOTE: this is used for sauteing and may be eliminated 1 small onion -- chopped 1 stalk celery -- chopped 1 1/2 cups water 1 package cornbread stuffing mix -- (6 ounces) NOTE: watch ingredients on box -- or use your own recipe 1/4 cup nonfat mayonnaise 2 teaspoons nonfat mayonnaise 2 teaspoons lemon juice Salt & pepper to taste Paprika to taste Lemon wedges Parsley Preheat oven to 375 degrees. Cut thawed fish into 4 portions. In medium saucepan, melt butter (if using). Add onion and celery and saute. Add water and contents of vegetable seasoning packet from stuffing mix package. Bring to a boil. Reduce heat. Stir in 1/4 cup mayonnaise. Cover and simmer in shallow 1-quart casserole, spoon in dressing. Top with fish. Top each piece of fish with 1/2 teaspoon mayonnaise. Sprinkle with lemon juice, salt, pepper, and paprika. Cover with foil. Bake until fish flakes easily. Remove foil and bake until mayonnaise is lightly browned. Serve warm with lemon wedges and parsley. Approximately 13 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Turkey Gravy Recipe By :Shape Magazine (Beth Miller) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Onion -- chopped 1 Stalk Celery -- diced 2 Tbsp Flour 1 C Chicken Broth -- or defatted turkey 1 C Evaporated Skim Milk 1/4 Tsp Salt And Pepper Lightly coat a medium saucepan with nonstick cooking spray. Add onion and celery and cook over medium heat until tender (about 5 minutes), stirring occasionally. Sprinkle flour over vegetables in pan and stir until flour is browned, about 3 - 4 min. Stir in turkey or chicken broth and evaporated skim milk. Bring to a boil, reduce heat and simmer until thickened, about 10 min. Strain to remove vegetables. Season with salt and pepper to taste. Per serving: calories: 42 fat: 0.4 g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Veggie Pickles Recipe By :Tina Bell Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Quick & Simple Ideas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Left-over pickle juice sliced zucchini or shredded cabbage, cauliflower florets, etc. If you are too busy, too lazy, or too insecure to try making your own pickles, you can recycle the pickle juice (or juice on peperoncini, etc.) after the pickles or peppers, etc are gone, by bringing the juice to boiling, adding sliced zucchini (or shredded cabbage, califlower florets, etc.) - just enough to still be completely submerged - leave on burner, turn heat off, put lid on, let sit till cool and serve/save in refridgerator. People will think you've done something really hard and creative! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Drop Soup Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cans Low Sodium Chicken Broth -- 13 3/4 oz each 2 Tbsp Lemon Juice 1 Tbsp Soy Sauce -- Low Sodium 1/4 Tsp White Pepper 4 ounces Egg Beaters(r) 99% egg substitute -- or equiv 2 Scallions -- chopped In a saucepan, over high heat, bring first four ingredients to a rolling boil. Meanwhile, stir egg substitute with scallions. Slowly pour egg mixture into the broth, stirring with a fork until the mixture forms threads. Serve hot Work Time: 5 min Total time: 10 min Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 24.6 Fat 0 g Carbs 3.3 g Dietary Fiber 0.2 g Protein 8.3 g Sodium 426 mg CFF 0.2% * Exported from MasterCook * Egg Salad Recipe By :Back to the Country Newsltr,Barbara Schmidt Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- finely chopped 1 teaspoon mustard 1/3 cup nonfat sour cream 4 green onions -- finely chopped 1 tablespoon pickle relish Boil eggs for 10 minutes. Peel and chop up eggs and green onions. Mix together with remaining ingredients. - - - - - - - - - - - - - - - - - - - NOTES : Nut. Val.using mayo: Cal. 247, Total Fat 19.2 grams, chol. 191mg, sodium 228 mg, potassium 460 mg calories from fat 66.9% Nut. Val using fat-free sour cream Cal. 135.6, Total Fat 4.6 grams, chol 184mg, sodium 150mg, potassium 454 mg, calories from fat 29.7% From ???@??? Wed Apr 10 20:56:32 1996