* Exported from MasterCook * Fish Marinade Recipe By :Sandy Vavrinek Seehusen Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lemon juice 1/4 c olive oil 2 T lime juice 2 t sesame oil 1 T kirin 1 t ground ginger 1/4 c tamari soy sauce 2 T red pepper flakes The recipe calls for both olive oil and sesame oil, but you can cut them down or eliminate them if you wish. I've found I can cut them drastically without changing the flavor of the marinate too much, but if I eliminate them completely, it's not quite the same. A matter of taste I expect. Can be brushed on Veggie Kabobs, too. [Sandy] This will marinate quite a bit of fish. It can be halved easily. It will also store in the fridge for a bit. The peppers give the fish a nice spicey flavor. And if someone can come up with a variation on this that cuts or eliminates the oil, I'd really like to try it. Marinate your fish for 1-3 hours. If you don't want such a strong flavor, you can use this to baste while cooking instead. But marinating tastes better. This works very well with swordfish, shark, mahi-mahi, monk fish, and I think we've tried a couple others. Just as long as the fish is grillable not too strong flavored. My guess is that salmon wouldn't taste quite as good with this. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish Ole' Recipe By :(Sharon Badian) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds Cod -- or any white fish 1 cup Salsa 2 ounces lowfat monterey jack cheese -- or nonfat, grated Place fish in a greased baking pan. Pour salsa on top. Sprinkle with cheese. Bake for 25 minutes at 350 degrees. Serves 4. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish Pie Recipe By :LF List (Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pies, Crusts & Pastry Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fish fillet -- (cod,coley, haddock) (Fresh is best, but frozen is fine. ) 4 oz frozen peas 4 oz frozen corn 12 ounces skim milk 1 tablespoon flour 2 tbs parsley -- chopped 4 medium potatoes (OR 1 sachet instant mashed potatoes) 2 ounces lowfat cheddar cheese -- or any cheese It's almost worth making this pie just for Fish Sandwiches. [Annabel] If the fish is frozen, thaw it, and chop into small pieces, removing bones and skin. Whisk flour and milk together, and bring to the boil, stirring all the time. When it thickens, add parsley, fish, peas and sweetcorn. Season to taste. Transfer to an oven-proof dish, top with potato and sprinkle with grated cheese. Bake in a moderate oven for about 40 minutes. Variations: I added 6 oz or so of chopped squid to this the other day - heaven! You could make the sauce with a can of chopped tomatoes, liquidised, instead of the milk and parsley. If you haven't much fish, increase the amount of peas and/or sweetcorn. Use other root vegetables (carrots, swedes [rutabaga], parsnips, etc) instead of, or as well as, the potato topping. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish Sinigang [Sour Soup] In Miso Recipe By :Signature Dishes of the Philippines, Sony Robles-Florendo Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fish fillet -- firm white (I use 2 trout each cut into five pieces) 2 medium onions -- each cut into 8 -- pieces 2 medium tomatoes -- chopped or 1 can or stewed tomatoes 2 cloves garlic -- crushed 1 tablespoon oil -- for sauteing 3 tablespoons white miso -- (soybean paste) 1 inch ginger -- peeled and sliced 1 medium daikon -- sliced diagonally, (Japanese white radish) or 2 bunches small red radishes -- sliced or whole 1 tablespoon Fish sauce -- (Asian) 1/2 cup lemon juice (or tamarind water if you get it) 4 cups water 3 banana peppers -- (3 to 6) or other small whole peppers (optional) 8 leaves mustard greens -- (8 to 10) or other leafy greens Saute garlic, onions, ginger, tomatoes. Dissolve miso in tomato juice (if using canned) or a little water and add to saute. Add fish, allow to cook for a couple of minutes. Set aside. In a large sauce pan combine radish, fish sauce, lemon juice and water. Boil for two minutes. Add fish mixture and peppers. Simmer 3-4 minutes or until fish is done. If using mustard, add greens just before serving. (If you use something sturdier like kale, add it with the peppers so it cooks for a few minutes.) Serve with steamed rice and pass the fish sauce for those who like more sodium. - - - - - - - - - - - - - - - - - - - NOTES : (Posted by Barbara Gaerlan) * Exported from MasterCook * Fish Stew Recipe By :New Crockery Cooker Cookbook, Better Homes and Gardens Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Oz Sole Fillets -- Or Frozen Haddock 2 Med Potatoes -- Peel, Finely Chopped 2 Med Carrots -- Finely Chopped 1/4 C Parsley -- Snipped 1 Bay Leaf 1 Tbsp Tapioca -- Quick Cooking Kind 1 Tsp Sugar 1/4 Tsp Salt 1/4 Tsp Dried Basil -- Crushed 16 Oz Canned Tomatoes -- Chopped, Undrained 14 1/2 Oz Nonfat Chicken Broth 8 Oz Tomato Sauce 1/4 C Sherry -- Or Water 1/8 Tsp Pepper Don't worry about completely thawing the fish. It goes into the cooker partially frozen. Let fish stand at room temp while preparing other ingredients. In a 3 1/2, 4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, salt, basil, and 1/8 t pepper. Stir in undrained tomatoes, chicken broth, tomato sauce, and sherry or water. Halve block of fish crosswise; place halves in the cooker. Cover; cook on low heat setting for 10 - 12 hrs or on high heat setting for 3 1/2 - 4 hrs. Remove bay leaf. Break fish into bite size chunks with a fork. Makes 4 servings. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 211.9 Fat 1.3g Carbs 26.2g Fiber 4.1g Protein 21.7g Sodium 880mg CFF 5.6% * Exported from MasterCook * Fish Teriyaki Recipe By :The New Moosewood (Sharon Badian) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Snapper Fillets 1/4 C Tamari Soy Sauce 1/4 cup Mirin -- sweet Japanese rice wine 2 Cloves Garlic -- minced 1 Tbsp Fresh Ginger Root -- grated (adapted from The New Moosewood) Combine tamari, mirin, garlic and ginger in a bowl. Pour over fish fillets. Marinate in fridge for 30-60 minutes. Drain fillets. Bake, broil or grill. You can baste the fish with the marinade if you like but either cook it first or only baste fish that will be subjected to temperatures sufficient to kill any little nasties. We grilled and it was excellent. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Grain Pilaf Recipe By :(Wendy Lockman) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Currants 1/4 cup Fresh orange juice 1 tablespoon Olive oil 1 tablespoon Minced garlic 1/2 cup onion -- finely chopped 2 cups mushroom -- sliced 1 cup Barley 1/2 cup Soft winter wheat berries 1/4 cup Millet 1/4 cup Wild rice 1/4 cup Brown rice 3 cups Chicken broth 1 cup Chopped scallion 1 cup Slivered, toasted almonds 1 cup Minced Italian parsley Salt and pepper Preheat the oven to 350. Plump the currants in the orange juice for 20 minutes. In a large Dutch oven with a tight fitting lid, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add the mushrooms and saute for 3-5 minutes, until softened. Add the barley, wheat berries, millet, wild and brown rice. Stir to coat with the oil and cook, stirring, for 10-15 minutes. The grains should be soft to the tooth. Stir in the chicken brothand bring to a boil. Cover and place in oven; bake for 30 minutes. Remove the pilaf from the oven; stir in the scallion, currants and soaking liquid, toasted almonds, and parsley. Season with salt and pepper to taste. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Lilies Chowder Recipe By : www.foodtv.com (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- reduce or eliminate 4 cups yellow onions -- diced 1/4 cup shallot -- sliced 1 tablespoon garlic -- chopped 1 cup dry white wine 1 bay leaf 6 cups nonfat chicken broth -- or mushroom stock Kosher salt and freshly ground black pepper 2 teaspoons fresh thyme -- minced (or 1 teaspoon dried) 2 teaspoons fresh oregano -- minced (or 1 teaspoon dried) 1/2 cup celery -- minced 1 cup leeks -- both white and tender green parts 2 tablespoons dry sherry 2 tablespoons chives -- minced Gremolata (1 tablespoon minced garlic -- 2 tablespoons minced parsley and 2 tablespoons minced lemon zest -- combined in a bowl) In a medium saucepan,[ heat the olive oil ] NOTE: *OR USE ALTERNATE SAUTE METHOD*. Add the onions, shallots and garlic and saute until they just begin to color. Transfer half of the onion mixture to a blender or food processor. Puree and return to the pan. Add the wine, bay leaf and stock and simmer for 10 minutes. Season with salt and pepper. (The soup base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives and garnish with a sprinkling of the gremolata. Yield: 8 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Spice Garlic Chicken Recipe By :Brad Wade/adapted for stir fry(Karen Weber) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Marinade-- 1 Tbsp Five Spice Powder 1/2 C Orange Marmalade 2 Cloves Garlic -- crushed 1/4 C Sherry 2 Tbsp Molasses Pepper -- to taste --Stir Fry-- 2 Chicken Breast Halves Without Skin -- cubed 2 C Mixed Vegetables --Rice-- 1 C Brown Rice 2 C Orange Juice The original recipe (found on a garlic web page) called for marinating an entire frying chicken, cut up, and baking at 350 degrees F for 60-75 minutes. But it makes a great stir-fry. Mix marinade ingredients in a Ziploc. Add cubed chicken. Marinate overnight in refrigerator. Cook rice in orange juice. Prepare vegetables. Cook chicken and marinade in wok or pan until chicken is done but still tender. Add vegetables. Cover to steam for a few minutes. Stir in rice and steam a few more minutes. - - - - - - - - - - - - - - - - - - - NOTES : Even better as leftovers. About 450 calories/serving and 4.4% CFF depending on the vegetables you use. * Exported from MasterCook * Flag Dessert Recipe By :Cool Whip:Get-Togethers, Easy Recipes For Every Occasion Serving Size : 15 Preparation Time :0:10 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c frozen strawberries -- sliced 1 non-fat pound cake cut into 16 slices 1 1/3 c frozen blueberries 12 ounces Cool Whip Lite(r) -- thawed Line a 12 x 8" baking dish with 8 cakes slices. Top with 1 cup strawberries, 1 cup blueberries and 1/2 of the whipped topping. Place remaining cake slices over whipped topping. Spread remaining whipped topping over cake. Arrange remaining strawberries and blueberries over whipped topping to create a flag design. - - - - - - - - - - - - - - - - - - - Serving Ideas : Refrigerate until ready to serve. NOTES : (posted by Anita Matejka) * Exported from MasterCook * Flaky Pastries--faults Which May Occur Recipe By :sst@netcom.com (Shel Talmy) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** - pastry not sufficiently flaky: a) different shortenings not blended sufficiently before being added to flour; b) pastry not kept cool, therefore warm shortening blended with flour instead of remaining in layers. - poor textured pastry: a) pastry over-handled or rolled too much; b) too much water added; c) pastry not kept sufficiently cool; d) dough kneaded too much; e) too much flour used on pastry board; f) oven temperature too low to burst starch grains quickly and absorb fat. - pastry hard on outside and heavy on inside: a) pastry under-cooked; b) pastry cooked too near the top of the oven; c) temperature too high causing outside of pastry to brown before it was cooked through. - shrinkage of pastry: a) dough overstretched during rolling process; b) insufficient time allowed for relaxation of dough between rollings and before cooking; c) pastry not kept cool during preparation; d) oven temperature too low. - uneven rising of pastry: a) shortening unevenly distributed; b) uneven pressure during rolling; c) pastry not kept with squared corners during rolling and folding; d) pastry not turned in correct direction during rolling and folding; e) dough overstretched during the rolling process; f) all of the edges not cut; g) insufficient time allowed for the relaxation of dough between rollings and before cooking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flan (Fat Free) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 can condensed milk, sweetened -- Nonfat, (12 oz) 1 1/2 c skim milk egg substitute to equal 4 large eggs 1 tsp vanilla extract In heavy saucepan, melt sugar over high heat, stirring constantly until completely dissolved and carmelized. Pour into ungreased 9" round cake or flan pan and set aside. Combine remaining ingredients, mix well and pour over carmelized sugar. Cover pan with aluminium foil and set inside larger baking dish. Pour hot water around inner pan to depth of 1". Bake at 350F for 50 - 55 minutes or until knife inserted in center comes clean. Remove from pan and chill thoroughly (4 - 6 hours). To serve: Run knife around edges of pan to loosen, invert onto serving platter and cut into wedges. Makes 8 - 10 servings. --- Variation: Add 1/4 c. instant coffee crystals to skim milk, microwave or cook over low heat until dissolved. Cool to room temperature and continue as above. (Personally my favorite way to make this). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flank Steak Marinade Recipe By :yuie@puente.jpl.nasa.gov (Jennifer Yu) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Worcestershire Sauce 1/2 C Salad Oil 1 1/2 Tsp Salt 1/4 C Vinegar 1 1/2 Tsp Parsley 2 Tbsp Soy Sauce 1 Tbsp Dry Mustard -- or 2 T real mustard 1 1/2 Tsp Pepper 1/4 C Lemon Juice Garlic Powder -- to taste Mix this all together in a large ziploc bag. Place a flank steak (about a pound) in the bag and try to seal out as much air as possible. Marinade for a day (that'd be 24 hrs) in the refrigerator, flip every now and then for an even marinade. Broil the meat to preferred doneness (I like RARE) and enjoy! P.S. I use very little oil - it doesn't seem to make a difference. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flavored Vinegars Recipe By :Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup all-fruit spread -- (approximate) 2 cups wine vinegar -- or any vinegar it is a simple matter to make flavored vinegars . Just add some of this all fruit spread to some wine vinegar or even regular vinegar. Then let it sit a few days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flax Seed Bread Recipe By :Tom Kreider Serving Size : 32 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Oz Active Dry Yeast -- 2 pkts 2 1/2 C Water 6 Tbsp Honey 2 Tbsp Canola Oil 1 Tsp Salt 2 1/2 C Whole-Wheat Flour 3 1/2 C Bread Flour 1 1/3 C Flax Seed Make Sure that the water is warm for yeast. Grind the flax seed into a meal using a blender. In large bowl, disolve yeast in 4 TBS of water. Set aside until bubbly. Mix in the honey, oil, salt, & remaining water. Add the flaxseed meal, whole wheat flour & 2 1/2 C of the bread flour. Mix well. Stir in enough of the remaining bread flour to make a soft kneadable dough. Turn the dough onto floured surface. Knead for 10 min or until smooth and elastic. Coat two 9x5 pans with no-stick spray. Shape dough into loaf and place in pan. Cover with plastic wrap. let rise in warm area for 1 hr. Bake at 350F for 40 - 45 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flour Tortillas Recipe By :(Lou & Sally Eisenberg) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 2/3 cup whole wheat flour 1 teaspoon salt 1/2 teaspoon baking powder 1/4 cup vegetable shortening 2/3 cup water -- hot In a large bowl, stir flours, salt and baking powder. With a pastry cutter blend in shortening until resembles coarse meal. Add enough hot water to form a stiff dough. Place dough on plastic wrap and form into a cylinder, approximately 2 1/2 inches thick. Refrigerate at least 1/2 hour. ( dough can be made up a day in advance). Cut dough into 12 pieces. Form each into a ball. On floured surface, roll each ball into flat 8-inch circle. Cook on hot ungreased griddle or skillet until lightly browned, about 30 seconds. Turn to other side and cook 20 seconds. Males 12. I have made the flour tortillas without shortening and they were just fine. I made no other adjustments to the rest of the recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flours - Info Recipe By :Bulk Bin Basics (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Store in a cool dark place, preferably in the refrigerator or even the freezer. Warm flours to room temperature before baking for best results. Oat Bran: Gluten - Low. Characteristics: Contains soluble fiber, which can help lower blood cholesterol levels when eaten as part of a low-cholesterol diet. Uses: Add oat bran to muffins or breads. Use as a coating for chicken and seafood. Yellow Cornmeal: Gluten: Low Characteristics: Contains germ and fibrous bran. Rich "buttery" flavor. Uses: Use for polenta, cornbread and muffins. Blue Cornmeal: Gluten: None Characteristics: Blue cornmeal is higher in protein than yellow; turns lavender colored when cooked. Uses: Use in pancakes (kids love "purple pancakes"!), muffins and corn tortillas. Soy: Gluten: None Characteristics: High in protein, it is often used as a protein booster. Uses: Because it has no gluten, it should be combined with other flours to increase its rising ability. Add only a little (1/4 C) to regular recipes. Rye: Gluten: Low Characteristics: Rye flour yields baked goods which are moist and dense. Uses: Rye flour is most often combined with caraway seeds in crackers and bread. It has low gluten content and is usually combined with whole wheat flour to increase its rising ability. Unbleached White Flour: Gluten: High Characteristics: Contains germ. Uses: Because this flour has a high gluten content, it is excellent for baking bread and cakes. It is often combined with whole wheat pastry flour for cookies. Unprocessed Wheat Bran: Gluten: High Characteristics: Consists of the outer layer of the wheat berry. Uses: Generally used to increase fiber intake. Use small amounts at a time. Add to cereals and baked goods. Be sure to refrigerate. Whole Durum Wheat Flour, (Pasta Flour): Gluten: High Characteristics: Unrefined flour. It is a very high protein wheat which has not been bleached or stripped of its nutrients. Uses: Whole durum wheat flour is used to make delicious, nutritive pasta. Whole Wheat Pasta Flour: Gluten: High Characteristics: Higher in starch and lighter than whole wheat bread flour. Uses: Used in non-yeasted baked goods such as cookies, pancakes, muffins, quick breads and cakes. Whole Wheat Bread Flour: Gluten: High Characteristics: Hard red spring wheat. Uses: Works best in yeasted products and is often used in combination with unbleached white flour. Buckwheat Flour: Gluten: Low Characteristics: Not part of the wheat family and can often be used in wheat-free cooking. Uses: Is commonly used in pancakes (in combination with whole wheat pastry flour for those who can eat wheat), waffles, blintzes and in pastas. Arrowroot Powder: Gluten: None Characteristics: The powder of the dried cassava plant. It has a mild flavor and contains trace minerals. Uses: It is used as a thickening agent in place of cornstarch. Use approximately 1 T for every cup of liquid. Substitute roughly equal amounts for corn starch. Dissolve well in cool liquid before using in recipes. Wheat Germ (toasted): Gluten: High Characteristics: Wheat germ is the vitamin and mineral-rich layer of the wheat berry. It is an excellent source of Vitamin E. Uses: It can be added to pancakes, meat or vegetable loaves, or other baked goods to increase nutrition and bulk. Refrigerate to prevent rancidity. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fluffy Jello Recipe By :Kelly C. Morris Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Jello -- any flavor 1 cup nonfat plain yogurt -- or flavored Make jello according to package directions and let chill until it's just about solidified. Whip the jello using a hand mixer until it's full of bubbles, then add the yogurt and keep beating. The mixture should look light and fluffy. Put back in the fridge until solid, about an hour or two. (we've eaten it after less than that, but it's kind of semisolid. Depends on whether you want it soft or firm) Enjoy! We've made this using plain Knox gelatin and fruit juice...yummy, because then you can customize the flavor. Concentrating the juice makes the flavor stronger. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia Bread (Italian Flat Bread) Recipe By :Floyd E. Whetzel, Jr. Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (Red Star) or QUICK-RISE Yeast 3 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 cup water -- (26.6 degrees C/80 degrees F) 1 tablespoon oil -- (26.6 degrees C/80 degrees F) "This flat crust bread is great served warm and broken into pieces to eat. It's a great accompaniment to soups, salads and barbecue meals. This ideal picnic bread can be split in half horizontally for sandwiches." Place ingredients into pan in the order suggested by your machine's manual. Select the "MANUAL" or "DOUGH" setting. After the machine has completed the cycle, remove the dough and divide into 2 balls. Place balls of dough on lightly greased (I used a squirt of Pam) cookie sheet (I use little 12" square ones that fit in my microwave). Flatten each to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread topping (if desired, listed below) over the pricked dough. Cover; let rise in warm place 20 to 30 minutes (I boil a cup of water in the microwave for a few minutes and put the dough there on stacked cookie pans). Bake at 375 degrees F for 25 to 30 minutes until golden brown. Remove from cookie sheet. Serve warm or cold. Suggested toppings: sun-dried tomatoes, rehydrated sesame seeds with egg glaze fresh onion slices green pepper slices green and ripe olive slices sauteed onion with sugar and salt olive oil and Italian seasoning blend - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia Bread With Sun-dried Tomatoes Recipe By :Bread Mach Baking Perfect Every Time,Lora Brody(R. Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water 3 tablespoons Olive Oil 2 teaspoons Garlic -- Chopped -- or 3 T Garlic Oil 1/3 cup Cornmeal 3 cups White Flour -- Unbleached 1 teaspoon Salt 1 tablespoon Yeast 1/2 cup Sun-Dried Tomatoes -- Coarsely Chopped 1/3 cup parmesan cheese -- grated Place all the ingredients except the tomatoes and Parmesan cheese in the machine, program for Raisin Bread, Basic Bread, Basic Wheat, Basic, White, Basic White, or White/Whole Grain, and press Start or On. Add the tomatoes and cheese when the beeper sounds or during the last 5 mnutes of the final knead cycle. This is the recipe for the Large Oster, West Bend, Large Pillsbury and Large Zo. Entered into MasterCookand tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Forgotten Cookies Recipe By :ASDAK@asuvm.inre.asu.edu Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg Whites -- at room temperature 3/4 C Sugar 1 C Chocolate Chips 1 C Nuts -- optional few maraschino cherries -- diced well-drained Preheat oven to 350 degrees. Beat eggs and whip sugar into eggs until stiff. Stir in nuts, chips, etc. Drop by spoonfuls onto waxed paper covered cookie sheets (don't make them too big or they stay gooey inside). Place cookies in oven and turn OFF oven (make sure oven was fully preheated before "baking." Leave in overnight. Peel cookies off wax paper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fourth Of July Cheesecake Recipe By :(Anita Matejka) Serving Size : 16 Preparation Time :0:15 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 1/2 cups lowfat graham crackers -- crumbed 1 tablespoon oil -- melted 3 tbsps granulated sugar ----Filling---- 1 env unflavored gelatin 1 c skim milk 16 ozs fat-free cream cheese -- softened 3 ozs fat-free cream cheese -- softened 2 tbsps lemon juice 1 tbsp lemon peel -- grated 2 tsps vanilla extract 1/2 c granulated sugar 2 c blueberries 4 c raspberries Preheat oven to 350. Prepare a jelly roll pan with cooking spray; set aside. To prepare crust, combine graham cracker crumbs, oil, and 3 tablespoons sugar. Pat crumb mixture evenly on bottom of prepared pan. Bake for 10 minutes; cool. In a saucepan, combine gelatin and milk. Let stand 2 minutes. Then, heat over medium heat, stirring constantly, until gelatin is dissolved. Cool to room temperature; set aside. In a mixing bowl, combine cream cheese, lemon juice, lemon peel, vanilla, and remaining sugar. Add milk mixture. Pour entire mixture over baked crust. Refrierate until set, about 4 hours. - - - - - - - - - - - - - - - - - - - NOTES : To serve, decorate to look like a flag, using the blueberries for the stars, and the raspberries for the stripes. * Exported from MasterCook * Fragrant Saffron Pasta Salad Recipe By :WW's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta -- any small shape 4 teaspoons Olive oil pinch saffron -- powder or strands 1 ounce almonds -- flaked 2 ounces currants 1 clove garlic -- crushed Juice of 1 lime 1 teaspoon honey 1/4 teaspoon Ground cumin 1/4 teaspoon Ground coriander 1 whole yellow bell pepper -- slivered 1 tablespoon fresh parsley -- finely chopped 1 tablespoon fresh mint -- finely chopped 1 tablespoon fresh coriander -- finely chopped Salt and freshly ground Black pepper Fresh coriander leaves, to Garnish 1. Cook the pasta in plenty of lightly salted boiling water for a few minutes less than the pack instructions. Rinse well with cold water and drain thoroughly. Transfer to a serving bowl. 2. Heat the oil in a small saucepan and add the saffron, flaked almonds, currants and garlic. Cook gently, stirring, until the almonds turn a rich nutty brown. Remove from the heat and blend in the lime juice, honey, cumin and coriander. 3. Gently fold the pasta, pepper slivers and fresh herbs into the dressing until lightly coated. Season to taste with salt and pepper. 4. Refrigerate for 1 hour and then serve the salad, garnished with sprigs of fresh coriander. Preparation and cooking time: 30 minutes + 1 hour chilling Calories per serving: 330 Freezing not recommended Use the smallest pasta shapes (pastini) you can find for this spicy salad. Italian food shops may stock orzo (barley) pasta which resemble grains of rice. This beautifully fragrant and colourful salad is a good accompaniment to barbecued chicken or lamb. Selections per serving, 2 Carbohydrate; 1-1/2 Fat; 1/2 Fruit; 1/4 Vegetable; 20 Optional Calories - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Freezer Bread Dough Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 76 Preparation Time :0:15 Categories : Breads Eat-Lf Mailing List Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour -- unbleached 2 packages dry yeast 2 c skim milk 3 tbsps margarine -- melted 1/3 c granulated sugar 2 tsps salt 2 egg whites -- whipped 5 1/2 c flour -- unbleached In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120 degrees), stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with egg whites. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into thirds. Shape each of 2 portions into loaves. Store in freezer container with a double thickness of waxed paper between. Divide remaining dough into 16 balls. Arrange balls 1" apart in a freezer container. - - - - - - - - - - - - - - - - - - - NOTES : This makes 2 loaves and 16 balls. * Exported from MasterCook * French Apple Tart Recipe By :Womans World, 1/23/96, pg 37 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp Oil 1 Egg White 1/2 Tsp Vinegar 1/4 Tsp Salt 1 C Flour 1 Tbsp Cold Water 7 Apples, Peeled -- core, halved, -- thin sliced, divided 8 tbsp Sugar -- divided 1 tbsp Lemon Juice 1/2 tsp Ground Cinnamon 1/4 tsp Ground Cloves 1/2 tsp Vanilla Extract 1/4 C Apricot Preserves Combine oil, egg white, vinegar and salt. With fork stir in flour until well combined. Stir in water until dough just holds together. Shape into disk. Wrap and chill at least 30 min. Meanwhile, in pot over high heat combine 3 apples with 6 T sugar, lemon juice, cinnamon, cloves and 1/4 C water. Bring to a boil. Reduce heat to low; simmer until softened, about 30 min. Puree until smooth. Stir in vanilla. Cool to room temp. Preheat oven to 400 deg F. On floured surface roll out dough into 11" circle. Fit into 9" round removable-bottom tart pan, pressing dough into edges. Fold excesss dough under. Prick bottom with fork. Line with foil; fill with dry rice or beans. Bake 10 - 12 min or until lightly browned. Cool; remove foil and rice. Spoon applesauce over crust. Arrange remaining apple slices in concentric circles on top. Sprinkle with remaining sugar. Bake 45 - 50 min or until apples and crust are browned. If desired, in pot over high heat combine preserves with 1 T water. Bring to a boil. remove from heat; strain. Brush with glaze. Serving: 8 Time in Kitchen: 30 min Ready to serve in: 2 hrs, 20 min Entered into MasterCook II by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 242 Fat 5.6g Carbs 47.9g Dietary Fiber 2.4g Protein 2.3g Sodium 78mg CFF 20.2% * Exported from MasterCook * French Bakes Recipe By :Floris (floris@clark.net) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- potato -- cut into fries salt Preheat oven to 400 F. Scrub potatoes and cut into french fry-sized pieces. Spray a baking sheeting with oil spray (I use olive oil spray). Arrange potatoes on the sheet, one layer deep, spray them and sprinkle with salt. Check after 35 minutes--if you like them really crisp, you may want to bake them a few minutes longer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread Recipe By :Loafing It, DAK (Jeff Beadles) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 3 C Bread Flour 2 Tbsp Sugar 1 tsp Salt 1 teaspoon butter -- (sweet) room temp. 1 cup Hot Water -- less 1 T 2 egg white -- stiffly beaten at room temperature Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Whip the whites until stiff and set aside. Add ingredients in order given. Add the egg whites after all other ingredients are moist. Setting: french bread source: DAK Loafing It, P 16 >From: jeff@onion.rain.com (Jeff Beadles) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Champagne Pasta Recipe By :Popeil's Pasta Maker Recipe (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Pasta Pasta Machine Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- Popeil's measure cup 2 Egg Beaters(r) 99% egg substitute equiv to 2 eggs -- beaten 1 Tsp Salt -- standard measure Champagne -- to full load line NOTE: One Popeil Measuring Cup is equivalent to 1 2/3 C standard measurement. Simply use champagne instead of water when adding the liquid to the egg/oil mixture. Can also be made with port wine for a stronger taste. Note: I omit adding the 2 T olive oil. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 168.3 Fat 0.4 g Carb 33.5 g Dietary Fiber 0 g Protein 6.6 g Sodium 413 mg CFF 2.2% ------------------------------ * Exported from MasterCook * French Dressing (For Potato Salad) Recipe By :Beverly Gayle Wittington Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- French Dressing 2 tablespoons vinegar 1/3 cup water -- (to 1/2c) 1 tablespoon paprika 1 teaspoon dry mustard -- (or 1/2 tsp) 1/2 teaspoon garlic salt and pepper -- to taste Mix & refrigerate--overnight if possible - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Fries Recipe By :John, DJ and ALyson Woods Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- potatoes -- in thin strips creole seasoning Pam For French Fries, I cut my potatoes in thin strips and toss with creole spice or just plain seasoned salt and pepper. I put them in a pan sprayed with Pam and then spray my potatoes also, I cook them on top shelf at 450 degrees for about 30 minutes turning frequently. My family likes them better than McDonald's. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Fries #2 Recipe By :(Fred Gohr) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound potato -- cut in French Fries black papper to taste chili powder or cayanne pepper to taste 1 egg white 1. Combine all ingredients and toss well so the egg white coates the fries. 2. Bake 20 minutes in a 350 oven on a cookie sheet in a single layer 3. Turn once during cooking. ******The egg white causes the potatoes to have the crisp texture of a real french fries. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Fries #3 Recipe By :Quick and Healthy I Serving Size : 4 Preparation Time :0:40 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Medium potatoes 1 Tablespoon olive oil salt -- to taste vinegar -- to taste 1. Preheat oven to 475. 2. Scrub potatos and cut into 1/2 inch slices or strips. Place potatos in a bag with oil and shake well to coat potatos evenly. 3. Spray baking sheet with cooking spray. Arrange potatos in a single layer and bake for 30 minutes or until golden brown, turning every 10 minutes. 4. Sprinkle with salt and serve with vinegar. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Pear Bread Recipe By :Bread Machine Ckbk, Donna German II (H.Roch) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup pear -- pureed 1 tablespoon vegetable oil 1 tablespoon honey 1 egg -- * see note 1/3 teaspoon salt 1/8 teaspoon black pepper -- coarsely ground 1 1/2 cups bread flour 1 teaspoon yeast at beep add: 1/4 cup dried pears -- diced 1/4 cup egg substitute - - - - - - - - - - - - - - - - - - - NOTES : 1 egg = 1/4 cup egg sub. This is well worth the time involved to make the pear puree. Fresh pears should be boiled in water until soft; canned pears should be rinsed. Puree in blender or food processor. Pepper may be omitted for a different taste, and dried pears, found in some grocery stores or health food stores, may be added for another variation. * Exported from MasterCook * French Toast Recipe By :Better Homes & Gardens Family FavMade Lighter (A.Matejka) Serving Size : 6 Preparation Time :0:15 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites -- whipped 1/2 c skim milk 1/2 tsp vanilla 1/8 tsp cinnamon 6 slices bread powdered sugar Prepare skillet with cooking spray and heat on medium until hot. In a shallow bowl, combine egg whites, milk, vanilla, and cinnamon. Dip bread slices into the mixture and place on heated skillet and cook until browned on one side, about 3 to 5 minutes. Turn over and cook about 2 to 3 minutes more on other side. Per serving: 80 calories, 0.9 g fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Toast #2 (Overnight) Recipe By :Eating Well (Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 2 large egg whites 3/4 c. skim milk 2 Tbsp sugar 1 tsp vanilla 1/4 tsp ground cinnamon 1/8 tsp baking powder 8 1/2 inch thick slices Italian bread 2 tsp vegetable oil, preferably canola 1 tsp butter To prepare Freanch toast: In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and abking powder until well blended. Place bread slices in a large, shallow baking dish and pour egg mixture over the top; turn to coat evely. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight. To cook French toast: Heat 1 tsp of the oil and 1/2 tsp of the butter in a 12-inch nonstick skillet over medium-high heat. Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 tsp oil and 1/2 tsp butter. Serve with cinnamon syrup (see recipe). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Toast #3 (Overnight) Recipe By :Jennifer Berger Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf egg bread -- thickly sliced 2 cartons Egg Beaters(r) 99% egg substitute 1 cup maple syrup 2 tablespoons skim milk cinnamon powder or vanilla extract Mix egg beaters with milk and add either cinnamon or vanilla extract for flavor. (About a tsp. or two.) In a baking pan, pour the syrup to cover the entire bottom. Soak the bread in the egg mixture. Layer the bread on top of the syrup. Pour the remaining egg mixture on top of the bread. Cover and refrigerate overnight. Bake in the morning at 350 degrees for 20 minutes. Yum. This recipe is virtually fat free except for the few grams of fat in the egg bread. This recipe also calls for no oil. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Toast With Apples Recipe By :Home Cooking, Oct 1994, pg 4 Serving Size : 4 Preparation Time :0:00 Categories : Breads Breakfast Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Apples -- cored,pared,& sliced 1/3 cup Apple Juice 1/2 Tsp Ground Cinnamon 1 Tbsp Brown Sugar 1 Egg Beaters(r) 99% egg substitute -- or equiv of 1 egg. -- lightly beaten 2 Egg Whites -- lightly beaten 1/2 cup skim milk -- or skim milk 1 tsp Vanilla 1/8 tsp Nutmeg 2 tbsp Dark Brown Sugar 12 slice French Bread Slice -- 1" diagonally cut Saute apple slices in a hot greased skillet for about 5 min, tossing occasionally. Add apple juice, cinnamon and 2 T brown sugar and simmer for 3 - 4 min until apples are barely tender. Blend egg, egg whites, milk, vanilla, nutmeg and 2 T brown sugar. Spray a lg nonstick skillet or griddle with nonstick cooking spray; heat. Dip bread slices in egg mixture; cook until slices are golden on both sides. If desired, top with sour cream or yogurt. - - - - - - - - - - - - - - - - - - - NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com Cal 305.6 Fat 2.6 g Carbs 59.4 g Dietary Fiber 4.2 g Protein 11.3 g Sodium 544 mg CFF 7.5% * Exported from MasterCook * Fresh Fava Beans Recipe By :COOKING RIGHT SHOW #CR9680(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- young unshelled fava beans NOTE: THE BEANS MUST BE BOTH SHELLED (POD REMOVED) AND THEN EACH INDIVIDUAL BEAN IS PEELED (AFTER BLANCHING) Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1-2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Peach Cobbler Recipe By :Butter Buster's Cookbook,Pam Mycoski,p 441 (R.Dwork) Serving Size : 9 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 C Fresh Peaches -- Or Frozen, Peel, Slice, About 6 Medium 3/4 C Packed Brown Sugar -- Or *Note 1 Tbsp Cornstarch 1 Tbsp Lemon Juice 1 Tsp Cinnamon 1 1/2 C All-Purpose Flour 3/4 C Sugar -- Or **Note 2 Tsp Baking Powder 1/4 teaspoon salt -- Lite, Optional 1/3 cup Butter Buds(r) -- Liquid, Or ***Note 1/3 cup skim milk -- ****Note 1 Egg Beaters(r) 99% egg substitute -- Beaten, 1/4 C 1/4 C Water This is really, really good!! I will definitely make it again. It was labor intensive as I used fresh peaches and they had to be washed, peeled and sliced ... but it was absolutely worth it with all the fresh peaches available right now. *NOTE: 1/2 C brown sugar + 1 tsp. Sweet 'N Low Brown. **NOTE 1/2 C sugar + 3 packets Sweet 'N Low ***NOTE 1/3 C Promise Ultra Fat-Free Margarine (I used Fleischmann's instead) ****NOTE Original recipe called for 1/3 C skim milk In a 3 qt saucepan, combine peaches, brown sugar, cornstarch. lemon juice, and cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute. Pour mixture into a 1 1/2 qt casserole that has been sprayed with a nonfat cooking spray. Heat oven to 350 deg F. Combine dry ingredients. Stir in liquid Butter Buds with a fork until dry ingredients are mistened. Drop by scant 1/4 cupfuls over the hot filling. Bake 30 - 35 minutes or until topping is light brown. Serve with Dream Whip on top or non-fat frozen yogurt. Variation: You can substitute apples, cherries, blueberries, or the fruit of your choice in teh place of the peaches. Serves 9 If the peaches are sweet you can easily cut back on the sugar amounts listed. The fresh peaches I used were not extremely sweet and I cut back the sugar a bit but not much. It was very, very good. I definitely consider this a keeper. Nutrition according to book: Per serving: (all sugar) Cal 272, Fat 0.3g, Chole: 0mg, Carbs 65g, Fiber 2g, Protein 4g, Sodium 153mg, CFF 1% Per serving: (1/2 Sweet 'N Low): Cal 234, Carbs 55g Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : According to MC: Cal 270.6 Fat 0.4g Carbs 62.4g Fiber 1.9g Protein 3.9g Sodium 296mg CFF 1.3% * Exported from MasterCook * Fresh Peach Sorbet Recipe By :rec.food.recipes:S. DaSilva (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Peaches -- peel,pit, slice -- about 2 lbs 2 1/4 C Sugar 2/3 C Orange Juice 1/3 C Lemon Juice (Makes 7 half-pint jars) In blender or food processor container, pure peaches. In large saucepan, combine sugar, orange juice and bottled lemon juice. Over medium heat, cook and stir until sugar dissolves; remove from heat. Stir in pured peaches. Pour peach mixture into 13x9-inch baking pan; freeze untill firm. Remove 1/2 of the mixture from the freezer. In blender or food processor container, blend half of the frozen peach mixture until light and fluffy, aproximately 1 minute. Spoon mixture into half-pint jelly jars, leaving 1/2-inch headspace at the top. Wipe jar tops and threads clean. Place lids on jars; screw bands on firmly. Replace in freezer. Repeat with remaining peach mixture. Sorbet is ready to eat when firm. Microwave: Pure peaches as above. In a 4-quart microwave-safe dish, combine sugar, orange juice and bottled lemon juice. Cook on 100% power (HIGH) 5 to 8 minutes, or until sugar dissolves, stirring occasionally. Proceed as above. Microwave ovens vary in wattage and power output; cooking times may need to be adjusted. Peeling*: dip in boiling water to loosen skin (30 seconds to 2 minutes), then dip in cold water and slip off skins. >From the Lynnwood Enterprise Aug. 18 1993. kevin snively Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com Newsgroups: rec.food.recipes >From: arielle@taronga.com (Stephanie da Silva) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Raspberry Pie Recipe By :TOH (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Sugar 1 Tbsp Cornstarch 1 C Water 3 Oz Raspberry Gelatin Powder 5 C Fresh Raspberries 1 Graham Cracker Pie Crust, 9 Inch Whipped Cream -- Optional In a saucepan, combine sugar and cornstarch. Add the water and bring to a boil, stirring constantly. Cook and stir for 2 min. Remove from the heat; stir in gelatin until dissolved. Cool for 15 min. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hrs. Garnish with whipped cream if desired. Yield: 6 - 8 servings Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Spring Veggies On Pasta Recipe By :ALEKZANDARA S. TRAYNOR Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Stalks Asparagus -- cut in 1" pcs 3 Cloves Garlic -- minced 1 Sm Red Onion -- diced 2 Lg Tomatoes -- chopped 6 Lg Mushrooms -- sliced 1/3 C Dry Red Wine 1 Tsp Olive Oil -- optional 1 C Fresh Basil -- or more Pasta -- enough for 4 - 6 optional: fresh grated parmesean to taste, or nutritional yeast [i like this simply as it is, but of course, any range of veggies could be added] chop tomatoes, onion, garlic, and some basil and place in a large cast iron skillet. add olive oil if you're going to use it, and the wine... place under the broiler for 15+ minutes, until the onions and tomatoes start to blacken. the wine will add enough moisure that it doesn't burn completely. bring the skillet to the stovetop, and add the mushrooms and remaining basil, and cover, with no heat. at the same time, start your pasta water to boil. when your water is boiling, add pasta to water, and add the asparagus to the pasta sauce. turn the sauce heat on to simmer, cover and stir until asparagus is tender, but still crisp. (about 3-5 minutes) drain pasta, toss with sauce, and serve. have fresh parmesean or nutritional yeast as a garnish, if desired. i get lots of compliments on this... and it's so easy! i served on pasta spirals i got from the HFS, garlic pasta! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Tomato Relish Recipe By :Deborah Kirwan Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large tomatoes -- (4 to 5) 1 medium onion 1 cloves garlic -- (1 to 2) 1/4 cup fresh basil leaves 1 tablespoon olive oil -- optional (It gives a nice flavor) 2 tablespoons balsamic vinegar salt and pepper to taste Remove core from tomatoes and squeeze out and discard seeds and juice. Cut tomato in small dice. Finely dice onion. Put the garlic through a garlic press or mince finely. Finely shred the basil. Mix all ingredients and let sit for awhile in regrigerator for flavors to blend. Serve with a good crusty bread to dip up the relish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Vegetable Soup Recipe By :Melissa Juliano Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large tomatoes 1 whole cucumber 1 whole green pepper -- chopped 1 whole onion -- chopped carrots -- chopped broccoli -- chopped 1 cup vegetable boullion 1 can Tomato soup 1 can water 1 can white beans -- rinsed and drained allspice parsley flakes white pepper -- small pasta -- cooked Blend the tomato and cucumber together to liquify. Put in a crockpot. Add everything but the pasta. Cook on low for 4-5 hours. Veggies will still be crunchy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Veggie Pasta Sauce Recipe By :Alice Adam Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 fresh tomatoes -- (to 12) chopped 2 carrots -- finely chopped 1/2 large onion -- diced 2 cloves garlic -- chopped (2 to 3) 1 cup zucchini -- chopped small 1 cup yellow squash -- chopped small 1 cup eggplant -- chopped small black olives -- minced fine fresh basil fresh oregano fresh parsley parmesan cheese red wine Saute the vegetables in a pan coated with olive oil spray. Add the cut up tomatoes and cook down. Add a little red wine and some freshly grated parmesan. Pour over hot pasta. (I just use a few sprigs of the herbs--probably more of the basil because it's the easiest to chop up, less of the oregano only because I hate fooling around with those tiny leaves!) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Tofu Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce for Fried Tofu 1/4 cup soy sauce 1 teaspoon sugar -- or to taste 1 teaspoon vinegar -- (rice wine vinegar is preferred) 1 clove garlic -- minced, or more 1 tablespoon onions -- very thinly sliced 1 tablespoon scallion -- finely chopped 1 tablespoon sesame oil 1 teaspoon sesame seeds -- whole or ground Just slice the tofu into a little bit bigger than a quarter of an inch long pieces and fry them until they are crispy and lightly browned. And add one ice cube for thinning out the salty flavor of the soy sauce and also to eat the fried tofu with a cool (temperature wise) dip. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Banana Recipe By :jill@gopher.ccbr.umn.edu (Jill Hollifield) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Banana 1/4 Tsp Honey 8 ounces skim milk I throw mine in the food processor with a little honey and little lo-fat milk and blend. Its the next best thing to Ben and Jerry's Chunky Monkey ice cream - very creamy and satisfying. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Milk Chocolate Cheesecake Recipe By :Veggie Life, March 1996, page 49 (Simmie Sinow) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Chocolate Wafer Cookies 2 Tsp Gelatin -- Kosher 3 Tbsp Cold Water 1/2 Cup Sugar 3 Oz Semisweet Chocolate -- finely chopped 16 ounces nonfat cream cheese 1 cup 1% Milk 1 teaspoon Vanilla Extract 1 cup Cool Whip Lite(r) Cooking Spray Lightly spray a 7-inch spring form pan or 9-inch pie pan. In a blender or food processor, grind wafers into crumbs. Reserving 1 tablespoon crumbs for garnish, sprinkle remaining crumbs over bottom and sides of pan. In a small bowl, combine gelatin and water and set aside to soften, about 3 minutes. In a small saucepan, combine sugar, chocolate, and softened gelatin. Cook over low heat, stirring constantly, until smooth. Remove from heat. In a blender or food processor, combine chocolate mixture, cream cheese, milk, and vanilla. Process until smooth, transfer to a mixing bowl, and gently fold in whipped topping. Pour into prepared pan, sprinkle with reserved crumbs, and freeze until firm; at least 4 hours or overnight. - - - - - - - - - - - - - - - - - - - NOTES : Nutritional info [NOT taken from MCII] per serving: Calories: 202.7 Fat: 6.1 g CFF: 24% * Exported from MasterCook * Fructose Substitute For Sugar Recipe By :fw.doug@genie.com Serving Size : 1 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SUGAR TO FRUCTOSE EQUIVALENT 1/4 Cup Sugar use 2 1/2 T fructose 1/3 Cup sugar use 3 1/2 T fructose 1/2 C sugar use 5 T fructose 2/3 Cup sugar use 7 T fructose 3/4 Cup sugar use 1/2 c FRUCTOSE 1 Cup sugar use 2/3 c fructose Substitute fructose in recipes calling for sugar. Since it is a natural sweetener there should be appreciable change in blood sugar levels. Fructose does not break down in cooking like some artificial sweeteners. General rule of thumb is to use 1/3 less fructose thatn the amount of sugar called for. It can be used in all diets,but diabetics should check with their doctors if there's any doubt about using it. exported to genie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Cake Recipe By :Lisa Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds dried fruit -- mixed (they come prepared in bags, don't confuse w/ -- chopped candied fruits) 1 whole dates -- (8 oz) 8 oz figs 8 ounces glace fruit -- chopped (optional, but nice, if you do not include increase the mixed dried fruit by -- 8 oz) 10 oz prunes -- pitted, whole 9 Egg beaters(r) 99% egg substitute 1 1/2 c flour -- (unbleached OR WW, but that will make it heavier and add more fat) 1/2 c sugar 10 ounces chopped walnuts -- optional mix up in a big bowl with your hands. put into two large loaf pans (line with foil, waxed paper or cooking parchment, and then PAMed) or a bunch of small pans. Bake big loaves in a 325 F. oven for 1.5 hours, small pans for 45 - 1 hour. Will keep for your natural life time in the fridge. When you serve, slice VERY thinly. I haven't figured out the calories or fat, but am planning to do so. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Cocktail Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole egg white 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 can fruit cocktail -- with juice Optional: another can of fruit, sans juice -- (cake keeps better -- with extra fruit) Mix it all up and bake in an ungreased pan at 350F for 45-60 minutes. Very easy, very moist and rich; may be too sweet for some. Does not keep more than a couple days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Cottage Cheese Spread Recipe By :Alekz Traynor Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cottage cheese dried fruit: apples raisins apricots pineapple cinnamon nuts fruit spread: same concept -- usually it's a "fruit and nut cream cheese" spread, but you may want to cut down on or omit the nuts, depending on how LF you're trying to accomplish. chop dried fruits: apples, raisens, apricots, pineapple, anything! add cinnimon or other spices if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Crisp Recipe By :Nicki A. Eger Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh fruit -- sliced (4 to 5) (peaches -- blueberries, tart apples, pears, blackberries -- raspberries, cranberries, or any fruit that cooks well in pies-no need to cut up small berries) 1/8 cup sugar -- sweet or very ripe fruits-start with 1/8 cup and add more -- 1/8 to 1/2 cup -- to taste. --Tart apples may require as much as 1/2 c 2 tablespoons lemon juice -- fresh is best 2 tablespoons flour 1 teaspoon cinnamon -- optional (1 to 2) *** 1 cup oatmeal -- quick cooking 1 cup flour 1 cup brown sugar 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt -- optional Bring fruit, sugar, lemon juice, and flour ingredients to a slow boil until slightly thickened. Reserve 3 or 4 tablespoons of the juice for the topping as it cooks. If using apples, add 1-2 teaspoons of cinnamon. Combine remaining ingredients in a bowl using a fork. Add reserved juice from the cooking fruit to the above ingredients, using the fork to combine it into a crumbly texture. Put half in the bottom of a casserole dish, add the fruit. Top with the other half. Bake at 350 for 20-30 minutes until bubbly and lightly browned. Note - this recipe is extremely forgiving in quantities, so feel free to experment with the fruit and sugar combinations. Peaches are best if slightly firm, and raspberries should be very gently handled, as they often turn into stew or puree-they still taste great, but the texture will be very different. Also, you can combine several fruits. Peaches and blueberries are good, as are apples and cranberries. Enjoy! ne - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Delight Recipe By :General Foods Corporation (Anita Matejka) Serving Size : 15 Preparation Time :0:10 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 c low-fat graham cracker crumbs 1/4 c granulated sugar 1 tbsp oil ----Filling---- 8 ozs fat-free cream cheese -- softened 1/4 c granulated sugar 2 tbsps skim milk 8 ozs Cool Whip Lite(r) -- thawed 20 ozs crushed pineapple -- drained * see note 6 ozs fat-free vanilla pudding mix 3 1/2 c skim milk Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, sugar, and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine cream cheese, remaining sugar, and 2 tablespoons milk in a mixing bowl. Then, fold in half of whipped topping. Spread over prebaked crust. Arrange crushed pineapple over top. Using remaining milk, prepare pudding mixes according to package directions. Pour over pineapple mixture. Chill several hours. - - - - - - - - - - - - - - - - - - - Serving Ideas : Spread remaining whipped topping over pudding and serve. NOTES : * For different flavor combinations, use 3 bananas sliced, or 4 cups sliced peaches, or 2 pints strawberries. * Exported from MasterCook * Fruit Filling Or Cheesecake Topping Recipe By :Patty Gzes' Mother, Sohpie Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups berries -- (not strawberries) 5 packets EQUAL(r) sweetener -- (up to 10) or 1/4 to 1/2 cup sugar 1 tablespoon flour -- or arrowroot, cornstarch or potato starch 1/4 teaspoon cinnamon 1/4 teaspoon lemon juice Put 1/2 of berries in a small pot (or microwave safe dish). Mix in thickener. Heat to a boil, stirring. Add sugar, cinnamon and lemon juice. Don't add Equal at this time. Stir as it cooks and thickens. Turn off heat. Add Equal, if you are using it. Stir in remainder of berries. Do not cook further. Refrigerate if you like it cool, or use immediately if you want the berries warm. Spoon over cheesecake.. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Ices Recipe By :alt.food.fat.free (Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- frozen bananas frozen fruit fruit juice or skim milk or yogurt sweetener You freeze your fruit, whatever, and also about the same amount of bananas, in chunks. You then whizz this in the food processor and when it is reduced to breadcrumb-sized bits add some liquid - I often use orange juice, but if you are after a pineapple ice, why not pineapple juice? Or you can use milk or yogurt, or whatever. Go on whizzing, and it suddenly develops the texture of soft ice-cream. Glorious - and you wouldn't think it was fat-free! If you use yogurt or milk you might want to add a little honey, icing sugar or Canderel to make it sweet enough - I find, if I use fruit juice, it doesn't need it. This new recipe book of mine suggests making instant ice-cream with frozen fruit (whatever you like) and buttermilk - you just whizz the fruit in the food processor, add Canderel or similar and buttermilk until the texture is right. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Juicey Recipe By :Dannon Healthy Habit Cookbook (Simmie Sinow) Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Pineapple-Banana-Orange Juice Concentrate -- Thawed 1 Cup Yogurt -- Skim Milk [Nonfat Yogurt] 3/4 Cup Water 2 Tablespoons Honey 1 Teaspoon Vanilla Ice Cubes In a blender container, combine juice concentrate, yogurt, water, honey, and vanilla. Cover and blend on high speed until smooth. Add enough ice cubes to bring mixture to 6 cup level; process until smooth. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Muffins Recipe By :(Pat Beers) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup flour -- white or wholewheat 1 cup oatmeal 1 1/4 teaspoon cinnamon 1 tablespoon baking powder 1/2 cup skim milk -- or soy or rice milk 1/2 cup apple juice, frozen concentrate -- thawed 1 egg -- or 2 egg equiv. 1 banana -- ripe and mashed 1 cup fruit ie -- blueberries, cranberries, raspberries, chopped apple or diced peaches. I make this recipe weekly using different fruits and the muffins are moist, healthy and filling.[Pat] mix dry ingredients then add wet ingredients and blend together; add fruit. I use the mega muffin tins, makes 6 large muffins. Bake at 425 for 20 minutes, do not over bake. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Muffins #2 (Fatfree) Recipe By :(Pat Beers) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups flour -- white or wholewheat 1 Cup oatmeal 1 1/4 Teaspoons cinnamon 1 Tablespoon baking powder 1/2 Cup skim milk (or soy or rice milk) 1/2 Cup apple juice, from frozen concentrate -- thawed 1/4 Cup Egg beaters(r) 99% egg substitute or 1 egg or 2 egg whites 1 banana -- ripe, mashed or 1/2 cup ofapplesauce 1 Cup berries -- or diced peaches, apples, raisins etc. 1/2 Cup nuts -- optional Mix dry ingredients, stir together wet ingredients except 1 cup of fruit. Blend wet & dry ingredients together & add fruit. Bake in 6 mega muffin tin for 20 minutes at 425 degrees or in regular muffin tin for 15 minutes at 425 or until golden brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Smoothie Recipe By :Linda Brock Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Beverages Breakfast Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat vanilla yogurt 1/4 cup skim milk 1 whole banana -- frozen 1/2 cup raspberries -- frozen 1/2 cup strawberries -- frozen 1 tablespoon maple syrup Combine all in blender or food processor until smooth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Smoothie #2 Recipe By :Tracey Sconyers Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 banana -- frozen (cut in -- 1-inch chuncks, then frozen) 1/2 Cup strawberries -- hulled, to 1 cup 1/4 Cup soy milk -- orange juice, or water -- (to 1/2c) cinnamon to taste Add all of the ingredients in a blender. I start with 1/4 cup of liquid and add more depending on how thick I want the smoothie. Blend in spurts until smooth. Variations: * Use peaches, blueberries, apple slices, or more bananas in place of strawberries (or combine them!) May need to vary the liquid depending on the juciness of the fruit. * Use fresh bananas and 1-2 ice cubes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Sorbet Recipe By :(Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 C Water 1/4 C Sugar 3/4 C Frozen Orange Juice Concentrate -- * see note 1 Tsp Orange Peel -- finely shredded In a sm. saucepan combine the water and sugar. Heat and stir mixture till sugar is dissolved. Cool to room temp. Add the frozen concentrate and the orange peel; stir till the concentrate is dissolved. Freeze in a 1 or 2 qt ice-cream freezer according to manufacturer's directions. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : NOTE: Can use 6 oz. frozen orange-banana-pineapple juice concentrate. Makes: 8 servings or about 1 qt. Serving Size: 1/2 C Cal 66.5 Fat 0.1 g Carbs 16.5 g Protein 0.6 g Sodium 3 mg Dietary Fiber 0.2 g CFF 0.8% * Exported from MasterCook * Fruit Sorbets #2 Recipe By :Jan Grigson (Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fruit cocktail sugar syrup ~~~~~~~~~~~~~ The late great Jane Grigson has a method for making sorbets which I use a lot. She draws a distinction between granitas and sorbets, the former being the frozen fruit and syrup alone, and the latter being improved by the addition of beaten egg white. You basically make a puree of your chosen fruit, and add sugar syrup to taste (made by boiling together sugar and water) - not too sweet. Then you place this mixture in a shallow tray in your deep freeze, and stir every half an hour or so for 2-3 hours, until you have a thick mush of iced granules. This is the granita stage; you can leave it another hour and it will be a little firmer and ready to turn into a sorbet. Which you do by whisking two egg whites until they're stiff (Grigson suggests using an electric mixer, if possible), and adding the ice a spoonful at a time. This blows up into a lovely foamy mass, which you then refreeze in a larger container until it has the consistency of "firm snow". - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Sorbets, Easy Procedure From Canned Fruits Recipe By :Melanie Barnard, of Bon Appetit Mag (Ellen C. Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Information, Tips, Misc. Quick & Simple Ideas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can any fruit herbs -- optional spices -- optional liqueurs -- optional liquors -- optional nonfat yogurt -- optional Place the fruit (and, optionally, yogurt) in the freezer for at least twelve hours. After removing from the freezer, place the container(s) in hot water for about 1 minute. Remove the lid(s) and pour any liquid into a food processor. Remove the bottom of the can, slide the fruit out, and chop into 1-inch pieces. Place in a food processor and add any liqueurs, liquors, herbs, or spices that you desire. Process until smooth, about 1-2 minutes. Serve at once, or transfer to a container and place in the freezer. "Although fruits in heavy syrup are preferable, those in light syrup or packed in their own juices like pineapple and grapefruit can be used. But the final texture will be icier, more like a granita. The canned-fruit sorbet can be firmed in the freezer but remains scoopable even after an overnight sojourn. Canned figs and apricots are Bernard's favorites. " - - - - - - - - - - - - - - - - - - - NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996. Bernard was commissioned by the Steel "Packaging Council, a trade group, to present new uses for canned foods at the April conference of the International Association of Culinary Professionals in Philadelphia. See recipes: Apricot Sorbet, Blackberry Sorbet, Pina Colada Sorbet, and Peach Yogurt, Frozen * Exported from MasterCook * Fruit Stuffed Acorn Squash Recipe By :Favorite Vegetarian Rec, Diane Smith (Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Acorn squash 1 cup boiling water 1 medium apple -- chopped 1/4 cup Orange juice 1 tablespoon Brown sugar 1 teaspoon margarine -- non-dairy, melted 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Cut squash in half and remove seeds. Place squash, cut side down, in shallow baking dish. Add boiling water. Cover and bake at 350 degrees for 35 to 45 minutes or until tender. Turn cut side up; set aside. Combine remaining ingredients and spoon into squash halves. Cover and bake an additional 15 minutes. Makes 4 servings. Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Vinegar Recipe By :(Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Holidays & Gifts Rice Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Frozen berries -- (no sugar added) 3 tablespoons Sugar 4 cups Vinegar -- white, cider or rice One that I've been making for a couple of years it a Berry vinegar. I give this along with a bottle of good olive oil and it makes a great gift...so easy to make. I buy those neat corked bottles from William Sonoma and fill them one each, stick them in a gift bag, put a little "fun gift paper" in and under the tree they go. Berry Vinegar Put fruit into 6 cup GLASS jar. Sprinkle with sugar then pour on vinegar. Cover with lid and let stand for 2 weeks. Strain through double-thickness cheesecloth. Discard fruit. Pour vinegar through funnel into clean bottles and seal. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruited Rice Salad Recipe By :fatfree mailing list (R. S. Koss) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Cooked Rice -- cool to room temp 1/2 C Strawberries -- quartered 1/2 C Grapes -- halved 2 Kiwi Fruit -- sliced in quarters 1/2 C Pineapple -- tidbits 1/2 C Banana -- slices 1/4 C Pineapple Juice 2 tablespoons nonfat plain yogurt -- or soy yogurt 1 Tbsp Honey Lettuce Leaves Combine rice, strawberries, grapes, kiwi, pineapple, and bananas. Blend pineapple juice, yogurt, and honey in small bowl; pour over rice mixture. Toss lightly. Serve on lettuce leaves. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruity Bran Muffins Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Original 1 1/2 cups oat bran 2 egg whites 8 ounces nonfat yogurt -- (or apple flavored) 1 tablespoon molasses *1/4 cp sugar (left out of original) 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil -- (left out) 3/4 cup flour 1 teaspoon cinnamon 3/4 cup applesauce 1/2 cup raisins Mix oatbran, egg whites, molasses,sugar and yogurt together (and oil if you are using it). Set aside. Sift together flour, baking powder, salt, and cinnamon. Stir into oatbran mixture until just moistened, and add applesauce and raisins. Bake in sprayed muffin tins at 375 for 25-32 minutes, or until lightly browned on top. Makes 12 muffins. - - - - - - - - - - - - - - - - - - -