* Exported from MasterCook * Fruity Rice Curry Recipe By :(jenka Guevara) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Holidays & Gifts Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice 1/4 cup dried fruit -- diced 1/4 cup almonds -- bleached and slightly roasted 2 tablespoons raisins 1 tablespoon dried onions 2 teaspoons curry powder 1/2 teaspoon salt Combine all ingredients and put them in a jar. To prepare the rice combine the mixture with 2 1/2 cups water and 2 tablespoons butter or margarine. (I have omitted this without any problem) Put in a well covered pan. Allow to boil and then simmer for 30 minutes. Turn off the fire and leave uncovered for 10 more minutes. Mix with a fork. Enough for 4 persons - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Souffle Recipe By :Killer Pancakes,Diane Mott Davidson(K.L.Rodman) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened cocoa powder 1/2 cup confectioner's sugar 1 cup skim milk 1/3 cup semisweet chocolate chips 5 egg whites 1/4 cup sugar 1/2 tsp vanilla extract Lofat whipped topping Whisk the cocoa powder, confectioners' sugar, and milk in the top of a double boiler over boiling water until smooth. Add the chocolate chips and stir until the chips are melted. Stir and lower the heat to simmer. In a large bowl, beat the egg whites until soft peaks form. Fold the vanilla and 1/2 cup of the chocolate mixture into the egg white mixture. Bring the water in the bottom of the double boiler back to a boil. Stir the chocolate-egg white mixture into the chocolate mixture in the top of the double boiler. Using an electric beater or a whisk, beat this mixture for a minute or until it is well combined. Cover the double boiler and continue to cook over boiling water for 25 to 30 minutes or until the souffle is puffed and set. Serve with lowfat whipped topping, if desired. Serves 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudgy Brownies Recipe By :(Mira L. Shanks- Kai) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened cocoa powder 3/4 cup all-purpose flour -- unbleached 1 1/2 cups sugar 2 egg whites or egg replacer for 2 eggs 1/2 cup applesauce 1 tsp. baking powder 1/2 tsp salt 1 tsp. vanilla 1 tablespoon Kahlua 1 Tbsp peanut butter walnuts (Lorraine's recipe called for them, I didn't use them) These are so incredibly chocolatey and rich that you won't need icing. Spray 8 x 8 pan w/ Pam. In medium bowl, sift together cocoa, flour, baking powder & salt. (measure ingredients before sifting) Combine peanut butter with kahlua warmed in the microwave. It will be kind of gluey. In large bowl, mix kahlua/pb with sugar. It will be kind of crumbly and won't mix entirely. Wisk in egg [replacer] , applesauce & vanilla. Combine flour mixture w/ egg mixture. (Add nuts, if using them) Bake 35-40 minutes @350! NOTES: I had success with EnerG egg replacer. Also, this time I replaced 1/4 cup of the flour with the same amount of the King Arthur White Wheat. (Didn't want them to be too heavy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garam Masala Recipe By :Complete Asian Ckbk,C. Solomon(Timothy Champney) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Oriental Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons coriander seed -- grind seeds 2 tablespoons cumin seed -- grind seeds 1 tablespoon peppercorns -- grind seeds 2 teaspoons cardamom -- w/o pod, grind 4 cinnamon sticks -- grind 1 teaspoon whole cloves -- grind 1 whole nutmeg -- grind This spice mixture is used in mint chutney and various Indian curry dishes. Prepare ahead of time and store in an air tight jar. It may also be purchased from an Indian grocery store (e.g. Quality Fruit and Nut in Beaver Valley Shopping Center , Beavercreek, OH). If using whole spices, place all ingredients in grinder and grind to a powder. Me asurements are for whole ingredients. You may substitute pre-ground spices but then it's not authentic. Try 2 tbsp coriander, 1 tbsp cumin, 1 teas pepper, 1 teas cardamom, 1 teas cinnamon, 1 teas clove, 1 teas nutmeg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garam Masala #2 Recipe By :FF: Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) (Ari) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ounces cardamom -- w/pods 1 Ounce cinnamon stick 1 Ounce cloves -- whole 2 Ounces 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. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garbanzo Burgers Recipe By :(John Fair) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can garbanzo beans -- (19 oz) 2 medium carrots -- sliced 1 small onion -- chopped 2 eggs 1/2 t oregano 1/2 t salt 1/4 t pepper 1 cup bread crumbs Process garbanzo beans' carrots until finely chopped. Add rest of ingredients and blend well. Shape into 8 patties. Chill in freezer for 30 minutes to firm up for easier handling. Broil or grille until lightly browned. Turn over and do other side. They can be served in buns or serve topped with yogurt and shredded carrots. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garbanzo Stew Recipe By :Eat More, Weigh Less Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Quick & Simple Ideas Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c vegetable stock 1 c garbanzo beans -- soaked overnight 1 c onion -- diced 1 c tomatoes -- diced 1 tbsp fresh ginger -- minced 2 tsps ground coriander 1 tsp garlic -- minced 1/4 tsp ground cumin fresh ground pepper -- to taste salt -- to taste 1 tsp lime juice 1 tbsp parsley -- chopped Combine stock and garbanzo beans, bring to a boil and simmer covered about an hour, until tender. Reserve 1 c. liquid when drain. In large saucepan, combine garbanzos, reserved liquid, onion, tomato, ginger, coriander, garlic and cumin. Bring to a boil and simmer covered 20 minutes. Season to taste with salt and pepper. Garnish with lime juice and chopped parsley. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Burgers Recipe By : (Beverly Gayle Whitting) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c. brown rice 1/2 c. wild rice 1/2 c. buckwheat 4 c. water 8 oz mushrooms 2 jalapeno 1 tomato -- seeded & juiced 3 stalks celery 1 bell pepper -- seeded 1/2 onion Garlic -- cayenne, black pepper, corriander I found a recipie that makes an excellent homeade version. [Bev] Bring water & rices & buckwheat to a boil & simmer for 45-60 minutes until done. Run vegetables through a food processor until finely chopped. Add spices. Stir the two mixtures together & chill. Now the recipie calls for pressing it into a loaf & baking for 30 minutes at 350. I pressed it out flat in a jelly roll pan & baked for 30 minutes at 300. When it was done, I sliced it into squares approximately the size of a slice of bread. I would probably do better to add a couple of egg whites to this mixture to keep it together better. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Fresh "Pasta" (Spaghetti Squash) Recipe By :Southern Living, June 94 (Ben Hambleton) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** GARDEN-FRESH "PASTA" The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers. Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below. To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork. To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain. Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell. Yield: 1 medium spaghetti squash equals about 4 cups cooked. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Harvest Casserole Recipe By :Pillsbury, Say Yes to Less Cookbook/Bobb1744 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Meats Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- 3 cups peeled and diced 1 medium zucchini -- 1 cup, sliced 1/2 teaspoon salt 1 pound Lean ground beef -- or ground turkey 1 medium onion -- 1/2 cup, chopped 1/2 cup rice 4 medium tomatoes -- 3 c,peeled & cubed 1 small green pepper -- 1/2 cup,diced 1 cup frozen corn 1/2 teaspoon salt -- if desired 1/2 teaspoon basil leaves 1/2 teaspoon oregano 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese Place eggplant and zucchini in colander. Sprinkle with 1/2 tsp. salt. Let stand for 30 minutes. Rinse and drain. Heat oven to 350 F. In medium skillet, brown ground beef and onion. Drain. In 3 quart casserole, combine all ingreidnets except parmesan cheese. Cover. Bake at 350 F. for 55-65 minutes or until vegetables and rice are tender. Sprinkle with parmesan cheese before serving. - - - - - - - - - - - - - - - - - - - NOTES : Per serving using lean ground beef: 230 cals., 10 g. fat. Cut meat to half and cut the fat. * Exported from MasterCook * Garden Summer Slaw Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat mayonnaise 1/4 cup nonfat sour cream -- or yogurt 2 tablespoons fresh dill -- chopped,or 1 T dry 1 tablespoon lemon juice -- freshly squeezed 1 teaspoon lemon zest 1/2 teaspoon pepper -- (or to taste) 1/4 teaspoon salt 1 small cabbage -- cored and finely shredded -- (about 8 cups) 4 large carrots -- peeled and coarsely grated (about 2 cups) 1 large zucchini -- coarsely graged, (about 2 cups) In large bowl combine mayonaise, non-fat sour cream, dill, lemon juice and peel, pepper and salt; stir well to blend. Stir in vegetables and coat thoroughly. Refrigerate at least 1 hour and up to 24 hours. Serve chilled. Makes 6 to eight servings. per 1/8 recipe: 73 calories, 2 grams protein 10 grams carbohydrate. NOTE: original recipe called for low-fat sour cream and reduced calorie mayonaise, so nutritian would be different. (original had 3 grams fat per serving) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Vegetables In Croustade Recipe By :Back to the Country Newsltr, Barbara Schmidt Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 pound sourdough bread -- or Italian bread 4 medium potatoes -- cut into eighths 2 large carrots -- quartered 1 large red onion -- cut into eighths 1 large turnips -- cut into eighths 1 small zucchini -- cut into 1-inch chunks 1 small patty pan squash -- cut into eighths 1 small yellow banana sweet pepper -- cut into 1-inch -- pieces 1/4 lb. snow peas -- cut in half 1 tbsp. olive oil 1 tsp. ground cumin 2 1/2 tsp. curry powder 1 tsp. sugar 1/2 tsp. salt 1 tbsp cornstarch 1/4 c. unsalted roasted cashews 1 tbsp. lime juice This is a dish you could fix for a small party. You fill a hollow loaf of bread with different selections of vegetables mixed in a mild curry sauce. In medium sauce pan, add potatoes, carrots, turnips and onions. Cover with water and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, 10 to 12 minutes or until vegetables are tender but crisp. You can make croustade: Heat oven to 300F. With a sharp knife, cut out and remove a 4-6 inch round from top of bread. With fingers, pull out center of bread, leaving a 3/4 inch thick shell. Place bread or crustade on baking sheet and warm in oven while finishing preparation of vegetables. Stir zucchini, squash into potato mixture; cook another 3 minutes. Drain, but reserve 2 cups of vegetable cooking liquid. In a wok-type skillet, heat oil. Add chopped pepper and saute until tender. Stir in cashews, curry powder, cumin, sugar, and salt. Gradually stir in half of vegetable cooking liquid. With whisk, stir cornstarch into remaining 1 cup liquid and then stir into mixture in skillet Cook, stirring frequently until sauce thickens. Fold in cooked vegetables, pea pods, and lime juice. Cook, mixing until sauce mixture returns to a boil. Place croustade on serving plate. Fill to top. To serve, cut croustade with a serrated knife into 4 wedges. Place on individual plates and top with remaing vegetables. Cal. 391, protein 12g, fat 11g, carbos 70g, sodium 741g, fiber 8g, chol. 0. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden-fresh "Pasta" (Spaghetti Squash) Recipe By :Southern Living, june 94 (Ben Hambleton) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Spaghetti Squash In answer to how to prepare spaghetti squash, I found this in the June, 94 issue of Southern Living: The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers. Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below. To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork. To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain. Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell. Yield: 1 medium spaghetti squash equals about 4 cups cooked. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gardener's Pie Recipe By :Veggie Life, January 1996 (Simmie Sinow) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Onion -- coarsely chopped 2 Large Carrots -- cut into 1" pieces 1 Tbsp Oil 2 Celery Ribs -- sliced 12 Cloves Garlic -- peeled 8 Ozs Mushrooms -- halved 2 Tbsps Worcestershire Sauce 1/2 tsp Thyme -- Dried 6 med Russet Potatoes -- peeled & quartered Salt And Pepper Melted Butter Or Margarine Preheat oven to 400 degrees. In a shallow 2-quart casserole dish, toss together onion, carrots, turnips, and oil. Roast uncovered for 30 minutes, stirring occasionally. Add celery and garlic and roast 15 minutes more. Add mushrooms, Worcestershire sauce, and thyme, stirring to coat all vegetables. Roast for an additional 15 minutes. While vegetables roast, boil potatoes until tender, about 20 minutes. Drain potatoes, reserving 1/2 cup of the potato water. Mash or whip, using potato water as necessary to achieve a creamy consistency. Salt and pepper to taste. Remove casserole from oven and change oven setting to broil. Spread potatoes over roasted vegetables. Drizzle with melted butter [or margarine] if desired. Place under broiler to lightly brown top, 1 to 2 minutes. Entered into MCII by simmie@earthlink.net 12/9/95 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic And Cilantro Sauce Recipe By :A Cook's Tour of Sonoma, Michele Anna Jordan Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic -- minced 2 whole jalapeno -- seeded and minced 2 bn Cilantro -- finely chopped 1/2 cup Lime juice 1/4 cup Extra virgin olive oil 1 teaspoon Salt From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books. Toss all the ingredients together. Spoon over freshly grilled or sauteed fish. Makes 1-1/4 cups. Serves 4. Sauce will keep in refrigerator for up to 4 days. Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic And Parsley Bread Recipe By :Best Bread Machine Cookbook Ever,Madge Rosenberg(R.Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf: -- Small Loaf: 1 1/2 teaspoons Active Dry Yeast -- (1 t) 3 C Bread Flour -- (2 C) 2 Tbsp Wheat Germ -- (2T) * 2 Tbsp Oat Bran -- (2T) ** 1 3/4 Tsp Salt -- (1 T) 2 Tsp Wonderslim -- (1/2T) *** 2 Cloves minced garlic -- (1) 3 tablespoons Fresh Parsley -- chopped, (2 T) 1 1/4 C Water -- (3/4 C + 1 t) *Note: I omitted the wheat germ. **Note: Original recipe calls for wheat bran. ***Note: Original recipe calls for 1 1/2 T vegetable oil for the large loaf and 1 T for the small loaf. I use Wonderslim. This is good bread for a steak sandwich, French dip roast beef or a grilled mozzarella cheese and tomato sandwich. Baking the garlic right in the bread lightens the garlic flavor. If this is not strong enough for you add another clove. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. This is **EXCELLENT**!! Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : As I make it: Cal 97.4 Fat 0.5g Carbs 19.6g Dietary Fiber 0.9g Protein 3.4g Sodium 236mg CFF 4.8% * Exported from MasterCook * Garlic Bread Recipe By :500 Fat-Free Fecipes,S.Schlesing(Kathleen Schuller) Serving Size : 12 Preparation Time :0:10 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat Italian salad dressing 1/2 teaspoon paprika 4 cloves garlic -- peeled 1 french bread loaf -- sliced 1/4 cup parsley -- chopped Preheat broiler. Place dressing, paprika, and garlic cloves in a blender and process until well blended. Spread mixture on one side of bread slices and sprinkle with parsley. Broil slices until they are lightly golden, being careful not to allow bread to burn. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Chicken Pot Recipe By :Sally Eisenberg Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package sausage -- (Chinese--Dynasty) (7 ounce) sliced 1/4" thick 2 pounds chicken breasts without skin -- cubed 1 large onion -- sliced 1/4" thick 1 can nonfat chicken broth 2 heads garlic -- roasted 2 Tablespoons cornstarch 2 Tablespoons soy sauce -- low sodium 1/4 cup soy sauce -- low sodium In a large bowl marinate chicken with the 2 Tbs cornstarch, and 2 Tbs soy sauce, put in frig for 30 minutes or longer. In a large non-stick pan cook chicken, onion, sausage, covered until chicken is almost done. Add chicken broth, 1/4 cup soy sauce, and garlic,mix well and cook till chicken is done. The broth should thicken a little. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with rice. NOTES : This recipe can be made without the chinese sausage, and it's still very good. * Exported from MasterCook * Garlic Herb Pretzels Recipe By :FF Mailing List (Jane Waddell) (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1 1/2 cups warm water 1 teaspoon salt 1 teaspoon sugar 2 cloves garlic 1 tablespoon basil 1 tablespoon parsley 4 cups flour -- up to 5 cups Dissolve yeast in water. Add salt & sugar. Blend in 2 c. flour. Crush garlic and add with herbs. Add 2 c. more flour, and more if dough is too sticky. Roll into snakes & shape. Sprinkle with Kosher salt if desired. Bake at 425 for 10 - 15 minutes or until browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Mashed Potatoes Recipe By :The Eating Well New Favorites Cookbook (Keith Weitzman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- (4-6 potatoes) preferably Yukon Gold -- peeled and cut into chunks 6 cloves garlic 1 tsp salt -- plus more to taste 1/2 cup nonfat chicken broth -- low-sodium heated (1/2 to 3/4) 2 tablespoons reduced fat sour cream Freshly ground black pepper Grated nutmeg to taste Place potatoes and garlic in a large saucepan and cover with cold water. Add 1 tsp salt and bring to a boil. cook, covered, over medium heat until the potatoes are tender, about 10 minutes. Drain the potatoes and return them to the pan. shake the pan over low heat to dry the potatoes slightly. Remove the pan from the heat. >Mash the potatoes with a potato masher or a hand-held electric mixer (do not use a food processor). Add enough hot chicken broth to make a smooth puree. Stir in sour cream and season with salt, pepper and nutmeg. (The potatoes can be prepared up to 1 hour ahead and kept warm over a larger pan of barely simmering water.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Oregano Pasta Recipe By :Pasta Machine Cookbook,D.R.German,pg 85 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Extruder: 1 1/4 C Semolina Flour 1 Tbsp Dried Oregano 1 Egg beaters(r) 99% egg substitute -- Or equiv to 1 egg 1 Clove Garlic -- minced 1 Tbsp Water -- if and as needed *NOTE: The original recipe called for 1 T olive oil OPTIONAL, I never use oil in any of my pasta recipes. Liquid garlic juice may be used in place of minced or pressed garlic. This pasta is wonderful with your favorite tomato sauce or as a side disk to any meat. Both the garlic and oregano may be adjusted to your taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Potato And Garbanzo Piza Recipe By :Vegetarian Times (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 2 cups warm water 4 Tablespoons yeast 2 Tablespoons sugar 2 Tablespoons white flour 4 cups flour -- white AND WW 4 tablespoons dijon mustard 1/2 teaspoon soup stock -- use from beans 3 cloves garlic 2 potato -- thinly sliced (white or red) 1/4 cup garbanzo beans -- mashed slightly 1/2 teaspoon red pepper flakes -- or to taste 1 teaspoon cornmeal Proof yeast untill bubbles form on bowl (about 10 minutes) add half the flour and stir until you arm falls off. Add the rest of the flour and 1 teaspoon of salt one cup at a time, kneading until it no longer sticks to your hands. Cover in a floured bowl and let rise until almost doubled in bulk (about 1 hour in a warm kitchen). Preheat Oven to 450 degrees, put pizza stone in. Heat stock in skillet, add garlic and potato: saute until potato is translucent (but still crisp) and garlic is brown, about 6 minutes. Add beans and red pepper flakes: cook 1 minute. Roll out pizza dough good and thin on a cutting board or device used for delivery to oven, liberally sprinkle with polenta or corn meal. Spread with mustard, arrange potato mixture on top, sprinkle with cheese if desired. Put quickly in oven, bake untill crust is brown and vegetables are hot, about 8-10 minutes. Cut and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Soup Recipe By :Sue Smith's Rec. Collection (Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Rice Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts Water 3 garlic bulbs -- peeled 1/2 cup Pearl barley 1/4 cup long-grain rice 4 large Onions -- chopped 4 Russet potatoes -- peeled/chun 4 large Carrots -- peeled & sliced 3 Celery -- sliced 1/4 cup Tamari soy sauce 1 tablespoon Thyme 1/4 teaspoon Ground rosemary 1 tablespoon Spike 2 teaspoons Vegit 2 tablespoons Vegtable broth powder 1 cup Sliced fresh mushrooms 2 teaspoons Simply organic seasoning 1 tablespoon dried parsley 2 teaspoons Dried dill weed 1 teaspoon Salt 4 Russet potatoes -- in small ch This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. Place 2 cups of the water in a large stock pot. Add the whole garlic cloves and cook over medium heat for 15 min. Remove the garlic cloves and mash them thoroughly before processing. Blend in a food processor. Add the remaining 2 1/2 qts water the barley and the wild rice. Bring to a boil cover and simmer for 15 min. Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30-45 min. This soup tastes best if made a day or two in advance to give the flavors a chance to blend. Nutrition (per serving): 274 calories Total Fat 1 g (3% of calories) : - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Turkey Flank Steak Recipe By :GRILLIN' AND CHILLIN', SHOW #GR3640 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 8 ounce turkey steaks 1 tablespoon virgin olive oil 8 cloves roasted garlic Salt and pepper to taste 1/4 cup basil chiffonade In a blender, puree oil and garlic to a thin paste. Season to taste with salt and pepper. Spread garlic puree over steaks. Top steaks with 1/2 of basil chiffonade. Let sit for 30 minutes. Grill steaks 2 minutes on each side. Garnish with basil. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Vinegar Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vinegar -- cider, malt, red Or white wine 1 teaspoon Black peppercorns 10 cups Cloves, crushed Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Garlic Vinegar In a medium sized enameled (non-metallic) saucepan, bring vinegar to a boil over medium heat. Meanwhile, coarsely crush peppercorns with the bottom of a heavy saucepan. Place in a glass or other non-metallic jar. Add garlic. Pour in hot vinegar. Let steep for 7 days. Strain through cheesecloth and pour into a clean 1-quart wine bottle. Cork and store in a cool, dark place. Keeps 1 year. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic-chive Potato Crisps Recipe By :cat@universe.digex.net (Cat) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Russet Potatoes -- 6 oz 2 Tsp Fresh Chives -- snipped 1/8 Tsp Garlic Powder 1/8 Tsp Salt Heat conventional oven to 425 deg F. Spray 15 1/2 x 10 1/2" jelly roll pan with nonstick vegetable cooking spray. Set aside. Using thin slicing blade of food processor or very sharp knife, cut potato into 1/8" slices. Place slices in bowl of ice water to prevent darkening. Let stand for 15 min. Remove potato slices from water and blot dry with paper towels. Arrange slices in single layer on prepared pan. In small bowl, combine chives, garlic powder and salt. Sprinkle evenly over potato slices. Bake for 15 - 20 min, or until crisps are brown, rearranging twice during baking and removing as they brown. Place browned crisps on cooling rack. Cool completely. Makes 4 servings, about 6 crisps each Nutritional Information Per Serving: Calories 35 Protein 1g. Carbohydrate 1g. Fat -- Sodium 68mg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlicky Beef And Pasta Recipe By :Women's Day Pasta Cookbook (Reid Furniss) Serving Size : 4 Preparation Time :0:25 Categories : Eat-Lf Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Rotini -- uncooked 1/2 Pound Round Steak -- Cut 1/8 inch thick 2 Cloves Garlic -- Crushed 1/2 tsp Salt 1/4 tsp Pepper 1 Tablespoon Water 2 Cups Frozen Green Beans 1/2 Cup Beef Gravy Prepare pasta; drain and keep warm. Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1-inch-wide strips. Spray large nonstick skille with cooking spray; heat over medium-high heat until hot. Add beef and garlic, half at a time; stir-fryh 1 minute, or until outside surface of beef is no longer pink. (Do not overcook). Season with salt and pepper. Remove from skillet; keep warm. In same skillet, heat water until hot. Add green beans; cook 4 to 5 minutes, or until tender, stirring occasionally. Stir in gravy and pasta; heat thorugh. Return beef to skillet; toss to combine. - - - - - - - - - - - - - - - - - - - NOTES : About 295 kcals, 30g pro, 26 g car, 7 g fat (27% fat) 70 mg chol. 488 mg sod. * Exported from MasterCook * Gazpacho Recipe By :Fields of Greens,Annie Somervillets (D. Shotlander) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cucumber 5 pounds tomatoes 1/2 medium red onion -- diced, about 1 cup 2 jalapeno -- seeded and thinly sliced or serranos 1/4 cup fresh basil -- chopped Salt and Pepper 3 tablespoons vinegar -- champagne 3 teaspoons fresh lime juice Peel the cucumber, cut in half lengthwise, and scoop out the seeds; cut into small cubes and set aside. Bring a medium-sized pot of water to a boil. Core the tomatoes and drop into the water a few at a time, just long enough to loosen their skins. Scoop the tomatoes out of the water and continue with the rest. Rinse under cold water to cool them, then slip off their skins. Place a mesh strainer over a bowl. Cut the tomatoes in half crosswise and, over the strainer, squeeze out the juice and seeds. Save the juice to add to the soup and discard the seeds. Puree half the tomatoes in a blender or food processor and coarsely chop the rest. Combine all the tomatoes, the onion, cucumber, chilies, and basil in a large bowl. Season with 2 teaspoons salt, 1/4 tsp pepper, 2 tbsp vinegar, and 2 tsp lime juice. Refrigerate and let sit for at least 1 hour before serving, to allow the flavours to develop. Add salt, pepper, lime juice, and vinegar if needed. Serve chilled. MAKES ABOUT 10 CUPS Tip: If the soup is acidic, add a few pinches of sugar to balance the flavours before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gazpacho #2 Recipe By :(Ray Wheeler) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup green bell pepper -- chopped 1 Cup tomatoes -- diced 1 Cup sweet onions -- chopped 20 Cloves garlic -- to 25 2 Large jalapeno -- diced 1 Large v-8(r) vegetable juice -- or tomato juice 4 Tablespoons nonfat sour cream cilantro chili powder cumin crushed red pepper Cool tomato juice or V8 in the freezer until it is very cold. Pour into soup bowls and stir in herbs. Add a couple of tablespoons of tomatoes, peppers and onions. Crush one or two cloves of garlic into the mix. Add a teaspoon or two of jalapeno, and stir everything gently. Add a modest dollop of fat free sour cream in the center of the bowl. Say your prayers. Note: The quantities of things you put into the liquid can vary infinitely. Experiment until you get things to please you. If I perspire profusely at the temples, I know I've gotten things right for me, but gentler versions are great for beginners. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Chocolate Muffins Recipe By :(brenl104@maas.net) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 3/4 cup oat flour 1/4 cup cocoa powder 2/3 cup light brown sugar 1 tablespoon baking powder 1 1/2 cups buttermilk 2 egg whites 1 1/2 teaspoon vanilla extract 1 teaspoon coconut flavored extract topping 1 tablespoon coconut -- shredded 1 tablespoon light brown sugar To make the topping, combine the coconut and brown sugar until crumbly. Set aside. Combine the flours, cocoa, brown sugar, and baking powder, and stir to mix well. Add the buttermilk, egg whites, and extracts, and stir until the dry ingredients are moistened. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350 for 14 to 16 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tim from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temp. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Potato Salad (Bavarian Style) Recipe By :Linda Clasby Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 medium baking potatoes -- whole, boiled (to 9) 1/2 cup white vinegar -- (to 2/3 c) 1/2 cup boiling water -- (to 2/3 c) -- 2 cubes chicken bouillon -- optional dill -- optional 1 teaspoon salt 1 small onion -- finely chopped Here is the potato salad recipe which I got from my very German former mother-in-law. The only modification I have made now that I've gone very low fat is that I OMIT the 1/8th cup of oil. It still tastes good to me without the oil and I can eat all I want without feeling the least bit guilty. [Linda] Peel potatoes while hot and mash lightly w/ fork. Add liquids and other ingredients. **Consistency will be like wet mashed potatoes When it tastes about right, mix in 1/8th cup of cooking oil(Omit to be fat free) Mix well & transfer to serving bowl; Sprinkle top with black pepper; Cover and let chill overnight. P.S. I love this served with marinated cucumber slices on top! P.P.S. Unlike the other German potato salad, this is NOT served warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger And Peach Chicken Recipe By :Tina D. Bell Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fruit Indian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken Breast halves -- * 1 teaspoon Cornstarch 1/4 teaspoon Salt 2 cups Hot cooked Rice 1 can peach slices in water -- or lite syrup, 8 oz 1/2 teaspoon ginger root -- grated 1/2 cup waterchestnuts -- drained and sliced 6 ounces pea pods -- frozen, cooked * 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. Per serving: 321 calories, 30 g protein, 41 g carbohydrates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Braised Cabbage Recipe By :Shape Mag, April 1996 (Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage 1 tablespoon extra virgin olive oil 1 cup onions -- sliced 5 tablespoons fresh ginger -- chopped 1 1/2 cups vegetable broth Cut cabbage through core into 12 wedges. the pieces should remain intact. Set aside. Heat oil in large (6qt.) saucepan over medium heat. Add onion and ginger and cook, stirring, for 1 minute. Stir broth into mixture. Carefully stand cabbage wedges in the saucepan, cover and cook until cabbage is tender, about 20 minutes. Arrange wedges on platter or plates. Spoon onion and ginger on top. Nutritional information per serving: 94 calories, 3 grams fat (29%) Preparation time: 5 minutes. Cooking time: 25 minutes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Orange Carrots Recipe By :Woman's Day, 9/17/96 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Lb Carrots -- Peel, Cut In -- Diagonal Slices 1 Tsp Orange Peel -- Freshly Grated 1/4 C Fresh Orange Juice 2 Tsp Margarine -- *Note 2 Tsp Honey 1 Tsp Grated Ginger root 1/4 Tsp Salt *NOTE: The original recipe called for butter or margarine. I used a lower fat margarine. Place carrots in a large skillet, cover with water and bring to a boil. Reduce heat, cover and simmer until crisp-tender, about 3 minutes. Pour off water leaving carrots in pan. Add remaining ingredients and stir over medium-heat until carrots are glazed, 1 to 2 minutes. These were *really* good. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 88.8 Fat 2.2g Carbs 17.5g Fiber 3.8g Protein 1.5g Sodium 197mg CFF 20.4% * Exported from MasterCook * Ginger Pumpin Bread Recipe By :Bread Machine Baking for Better Health,Keane(AikoPinkoski) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup skim milk 3/4 cup canned pumpkin 3 tablespoons blackstrap molasses 1 1/2 cups whole wheat flour -- (bread) 1 1/2 cups unbleached flour 1 1/2 tablespoons vital wheat gluten 3/4 teaspoon ginger 3/4 teaspoon salt 1 1/2 teaspoons yeast I made the Medium recipe in my Panasonic, and I ran out of white flour so I used 1/2 c white, 2.5 c whole wheat, and 2TBSP gluten. I also cut the salt to 1/2 tsp. The book gives large, medium and small recipes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Turkey Stir Fry Recipe By :Woman's World Mag, 11/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces turkey -- cut in thick strips 1 tablespoon vegetable oil 1/2 teaspoon minced garlic 1/4 teaspoon ground ginger 1/4 cup broccoli florets 1/4 cup green beans 1/4 cup sliced mushrooms 1/4 cup chopped onion Stir fry 3 oz turkey, cut in think strips, with 1 t vegetable oil, 1/2 t minced garlic and 1/4 t ground ginger powder, 1/4 C each broccoli florets, green beans, sliced mushrooms and chopped onion. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Vinaigrette Recipe By :(Wendy Lockman) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Ginger -- minced 1 tablespoon rice wine vinegar 2 teaspoons Soy sauce 1/2 tablespoon sesame oil 2 tablespoons Shallot -- minced 2 tablespoons Lime juice 1/4 cup olive oil Pepper black to taste Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread Pancakes Recipe By :Prevention Quick and Healthy Low Fat Cking (Anita Matejka) Serving Size : 6 Preparation Time :0:20 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c flour -- sifted 1 tsp baking powder 1 tsp baking soda 1/4 c brown sugar 1 tsp ginger 1/2 tsp cinnamon 1/2 tsp cloves 1/4 tsp salt 1/2 c skim milk 2 egg whites -- whipped 1/2 tbsp molasses 1/2 c applesauce -- at room temperature Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flour, baking powder, brown sugar, ginger, cinnamon, cloves, and salt. In another mixing bowl, combine milk, egg whites, molasses, and applesauce. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread Rice-bran Muffins Recipe By :8-Week Cholesterol Cure,Kowalski(J.Shawl) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups rice bran 1/4 c raisins 3/4 c all-purpose flour -- or whole-wheat flour 1/2 c hot water 1 1/2 Tbsp baking powder 3/4 c molasses 3/4 tsp ginger 2 Tbsp corn syrup 3/4 tsp cinnamon 2 egg whites Makes 12 muffins Preheat oven to 425 degrees. Mix dry ingredients, including raisins, together in a large bowl. Mix moist ingredients in a blender and then add to dry ingredients. Pour batter into muffin pans lined with paper baking cups. Bake about 13 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread Waffles Recipe By :Gretchen Gregory Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- softened 2 tablespoons molasses 1/4 cup Egg Beaters(r) 99% egg substitute -- or two egg whites 2 tablespoons kamut flour 1/2 cup kamut flour 1/2 cup whole wheat pastry flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon sea salt 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 3/4 cup boiling water 2 tablespoons boiling water These waffles are very sweet and could maybe stand for less molasses. Also, you may use white flour in place of the kamut. Beat butter at medium speed of mixer until fluffy; add molasses gradually, beating well. Add egg substitute, beating well. In a separate bowl, combine flours and remaining ingredients except water, stirring well. Add flour mixture to creamed mixture alternately with water, beginning and ending with flour mixture. Beat just until blendedafter each addition. Coat waffle iron with canola cooking spray and preheat. Cook waffles according to manufacturer directions; serve plain or with pure maple syrup, fruit syrup, or fresh fruit. Yield six 4" waffles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread With Lemon Glaze (Cyndy's) Recipe By :Lynette Danville Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup applesauce 1/4 cup yogurt -- or lowfat sourcream 1/2 cup sugar 1 egg 1 cup molasses 2 1/2 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 1 teaspoon ground cloves 1 cup hot water Lemon Glaze: 1/2 box powdered sugar 2 lemons Blend applesauce, sugar, and yogurt together. Add sugar and mix thoroughly. Beat in egg and molasses. Sift flour together with soda, salt, and spices. Add to molasses mixture alternately with hot water, beginning and ending with flour. Pour into a greased 9x9 pan and bake at 350 for 45 minutes or until a toothpick inserted in the middle comes out clean. After removing from oven, pierce top with the tines of a fork and glaze (recipe follows). I think this tastes best warm. Lemon Glaze 1/2 box powdered sugar 2 lemons In a small bowl, empty 1/2 box powdered sugar. Squeeze juice of two lemons into the sugar and mix to dissolve. Glaze warm gingerbread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread With Lemon Sauce Recipe By :BETTER HOMES &AND GARDENS LOW CALORIE RECS,'83 (Tina Bell) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Gingerbread: Nonstick vegetable spray coating 1 Cup all-purpose flour 1 Teaspoon baking soda 1/4 Teaspoon ground ginger 1/4 Teaspoon ground cinnamon 1/4 Teaspoon ground nutmeg 1/4 Cup brown sugar -- packed 1/4 Cup molasses 1/4 Cup water 2 Tablespoons lemon juice Lemon Sauce: 1/4 Cup granulated sugar 1 Tablespoon cornstarch 1/2 Teaspoon lemon zest 1/8 Teaspoon salt 3/4 Cup water 1/8 Teaspoon ground nutmeg 2 Tablespoons lemon juice ======= Spray three 2 & 1/2 inch diameter soup cans with nonstick vegetable spray coating. Set aside. In medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, and the 1/4 teaspoon nutmeg. In a small bowl, combine brown sugar, molasses, water and 2 tablespoons lemon juice. Stir into flour mixture just till blended. Quickly pour batter into prepared cans. Cover with foil. Bake in a 350 degree oven for 20-25 minutes. Cool 10 minutes in cans; remove to wire rack. In a saucepan, combine granulated sugar, cornstarch, lemon peel, salt, and the 1/8 teaspoon nutmeg. Add the 3/4 cup water. Cook and stir till mixture is bubbly. Stir in remaining lemon juice. Serve over warm gingerbread. Makes 12 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread With Sauce Recipe By :Butter Busters Cookbook, Pam Mycoskie (Reggie Dwork) Serving Size : 14 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Butter Buds(r) -- liquid, or 1/2 C or Promise UFF margarine 1/2 cup Molasses 1 teaspoon Ginger 2 teaspoons Allspice 2 teaspoons Cinnamon 2 teaspoons Nutmeg 2 teaspoons Baking Soda -- dissolved in 1 C boiling water 1/2 cup Sugar -- or 1/4 C sugar + -- 3 pkts Sweet 'N Low 2 1/2 C Flour 2 Egg Beaters(r) 99% egg substitute -- 1/2 C Optional Vanilla Sauce Or Caramel Sauce Recipes To Follow. Cream Butter Buds and sugar. Add remaining ingred.; add Egg Beaters last. Bake in a bundt or tube pan that has been sprayed with a non-fat cooking spray. Bake 35 - 40 min. at 350 deg. F. Serve warm with the sauce of your choice. This cake is very good! - - - - - - - - - - - - - - - - - - - NOTES : Cal 137.9 Fat 0.5 g Carbs 33.2 g Protein 3.8 g Sodium 305 mg Dietary Fiber 0.3 g CFF 2.7% * Exported from MasterCook * Gingerbread, Blueberry Or Cranberry Recipe By :Anita Matejka Serving Size : 12 Preparation Time :0:45 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 2 teaspoons ginger 1/2 cup packed brown sugar 1 tablespoon packed brown sugar 1/3 cup applesauce -- at room temperature 1 egg white -- whipped 1/2 cup nonfat yogurt 1/4 cup molasses 2 tablespoons molasses 1 cup hot water 1 cup blueberries -- cranberries,frozen Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger. In another mixing bowl, combine brown sugar, applesauce, egg white, yogurt, molasses and hot water. Add dry ingredients with wet ingredients just until moistened. Stir in the blueberries or cranberries. The batter will be thin. Turn the batter into the prepared pan(s). Bake for 35 to 45 minutes depending on pan size. Notes: Baking breads at lower temp. results in crusts that are thicker and chewer; higher temp. results in a thinner, crisper crusts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingered Rice And Apple Stuffed Squash Recipe By :(Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium acorn squash 3/4 cup brown rice -- raw 2 tablespoons tamari soy sauce 1 teaspoon olive oil 1 small onion -- chopped 2 medium apples, peeled -- sliced 1/3 cup chopped almonds 1/2 cup skim milk 1/4 cup dry red wine 2 tablespoons honey 2 teaspoons ginger -- freshly grated 1 teaspoon curry powder 1/2 teaspoon nutmeg Preheat oven to 350F. Cut squashes in half, place cut side down on baking sheet, and cover with foil. Bake 35 to 45 minutes, until tender. Meanwhile, cook rice with tamari. When squash is cool enough to handle, scoop out pulp. Chop pulp and set aside. Saute onion and apples in oil until softened. Stir in cooked rice and remaining ingredients. Stuff squash halves with rice mixture, arrange in baking dish and bake for 20 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingersnap Raisin Muffins Recipe By :Ted Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg -- beaten 1/4 cup applesauce 1/4 cup sugar 1/2 cup molasses 1 cup cake flour 2 tablespoons cake flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon allspice 1/2 cup hot water 1 cup raisins 9 muffins For baking set oven to 300 and set my timer for 20min.some take 25min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Carrots Recipe By :(Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Baby Carrots 1 Tbsp Sugar 2 Tbsp Butter 1/4 Tsp Salt 1/4 Tsp Nutmeg Combine all ingred in a covered pot. Bring to a boil then reduce to a simmer. Cook for 10 min or until the carrots are tender. - - - - - - - - - - - - - - - - - - - NOTES : Cal 53.1 Fat 3.2g * Exported from MasterCook * Glazed Carrots, Apples And Zucchini Recipe By :Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrots -- cleaned and thinly sliced 1 cup zucchini -- sliced 1 cup apples -- thinly sliced 1/4 cup brown sugar 1 teaspoon liquid margarine 1 teaspoon cornstarch 1/2 teaspoon ground cinnamon Combine carrots and zucchini in a microwave dish. Cook covered on high for 3 minutes, or until carrots are crisp-tender. Drain. Add apples to vegetable mixture. Combine brown sugar, margarine, cornstarch, and cinnamon. Sprinkle over top of apple-vegetable mixture. Cover and microwave on high for 3 minutes. Mix and cook uncovered 2-3 minutes or until glaze thickens. 4 -3/4 cup servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Cinnamon Rolls Recipe By :Healthy Homestyle Cooking, Tribol (Mary K. Mayo) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Dough 2 cups all-purpose flour -- (2 to 2 1/2) 2 cups whole wheat flour 1 package active dry yeast 2 teaspoons ground cinnamon 1/2 tsp. salt 1 cup skim milk 1/3 cup sugar 4 egg whites -- lightly beaten Cinnamon Filling 3 tbsp light corn syrup 1/2 cup sugar 3 tsp ground cinnamon Glaze 1/2 cup powdered sugar 1/4 tsp vanilla 2 tsp skim milk -- (2 to 3) In a large bowl, stir together 1 cup of the all purpose flour, 1 cup of the whole wheat flour, the undissolved yeast, cinnamon and salt. In a small saucepan heat and stir the milk and sugar until very warm (120 - 130 degrees) Stir in the milk mixture into the flour mixture. then add the egg whites. Using an electric mixer, beat on low speed just until blended. Then beat on high speed for 3 minutes. Gradually stir in the remaining cup of whole wheat flour, then stir in enough of the remaining all purpose flour to make a soft dough. Sprinkle all purpose flour evenly on a work surface. Knead the dough for 6 - 8 minutes, incorporating as much of the remaining all purpose flour as needed to produce a dough that's smooth and elastic. Shape the dough into a ball. Spray a clean, dry large bowl with non stick spray. Place the dough in the bowl and lightly coat the top with more spray. Cover and let rise free from drafts about 1 hour or until double in size. Punch the dough down, divided it in half. Cover and let rest for 10 minutes. Meanwhile, spray two 9" round baking pans with non stick spray and set aside. On floured work surface roll half of the dough to a 12 x 10 inch rectangle. Repeat with more flour and the remaining dough. To make the cinnamon filling: Brush each piece of dough with 1 1/2 tbsp of corn syrup. In small bowl, mix the sugar and cinnamon. Sprinkle it evenly over the dough pieces. Roll up each piece of dough, starting at long side, to form a cylinder. Pinch the seams together to seal. Cut each roll into 12 equal pieces. Divide the pieces between the prepared pans, positioning the rolls with their cut sides down. Cover and let the rolls rise about 30 minutes or until nearly double in size. Preheat the oven to 375. Bake rolls for 20 - 25 minutes. Cool in pans for 5 minutes, then invert onto wire racks and remove the pans. Cool slightly. In small bowl, stir together the powdered sugar, vanilla, and enough milk to make a glaze of the desired consistency. Drizzle the glaze over the warm rolls and serve. Makes 24 rolls. 132 calories each, <1 gram fat each. Variations: Fill with pecan filling using lo cal maple syrup instead of corn syrup and sprinkle with sugar and cinnamon as before, then 1/3 cup pecans chopped total. These will be topped with pecan topping by melting 2 tbsp butter in saucepan. STir in 1/2 cup packed brown sugar and 1/3 cup low cal maple syrup. Spread this mixture in the two baking pans, and sprinkle with 1 1/3 cups chopped pecans total. Place cut rolls on top of this in pans and bake as before. Cool the rolls in pans for 10 minutes, invert onto large plates or serving platters leaving pans on top of the rolls for 1 minutes. This variation increases calories to 205 per roll and increases fat to 7 grams per roll. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Meatloaf Recipe By :Cooking without Fat (A. Majetka) Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Meats Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb ground turkey -- cooked 1/2 cup crackers -- crumbed or bread crumbs 1 cup rice -- cooked 1/2 cup onion -- chopped 1/4 cup carrot -- grated 1/4 cup celery -- chopped fine 1 1/2 tsps mustard -- prepared or dijon 1 tsp garlic powder 1/8 tsp white pepper 1/4 c tomato sauce 2 egg whites 1/2 c ketchup 1/4 c honey Preheat oven at 350. Prepare a loaf pan with cooking spray. Combine all ingredients except ketchup and honey and mix well. Turn mixture into a prepared pan and bake for 40 minutes. Combine ketchup and honey. Spread evenly over meat and bake 5 minutes longer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gluten (Raw) Recipe By :Suse Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Water 7 C Whole-Wheat Flour 1. Pour the water into a large bowl. Add about 3 cups of the flour and mix well. Beat the dough for about 100 strokes, or until it becomes elastic. Gradually add enough of the remaining flour to make a kneadable dough. 2. Turn the dough out onto a generously floured surface and knead in enough flour to make a firm and nonsticky dough. Knead the dough vigorously for 20 minutes. If kneading becomes too difficult for you, try pounding the dough with a rolling pin or your fists. 3. Continue kneading and/or pounding the dough until it becomes very smooth and elastic. To make sure that the dough is kneaded enough, break off a small piece and wash it. If it is sufficiently kneaded, the starch will wash away, leaving the elastic gluten. 4. The next step is washing (rinsing) the dough. Fill a large bowl with room-temperature water. Place the bowl in the sink and place the dough in the bowl. Work the dough by rubbing it and squeezing it between your hands with a motion similar to that of washing clothes. Don't worry if the dough falls apart, because it will come back together as it is washed. 5. When the water becomes very cloudy, pour it (with the dough) through a collander...Repeat this squeezing and rinsing process until the rinse water is practically clear and the dough resembles a large, elastic wad of chewing gum. You now have raw gluten. Use the raw gluten to make seitan... I'll send the recipe for the seitan in another post. Suse so02@admin.swt.edu Yeild: 1.5-2 cups Time: 45 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gluten #2 (Seitan) Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups flour 2 1/2 cups warm water (to 3c) 1 large onion -- chopped 1 T broth powder -- (Savorex) WET GLUTEN BASE Mix 8 cups flour with 2&1/2 to 3 cups lukewarm water to make a stiff dough. Form into ball and knead well. Let stand under water for 2 hours. Wash out starch by kneading with the hands in the water, ever being careful to keep the dough together and pouring off only the starchy water. Continue adding more water, kneading and pouring off starchy water, until water is almost clear. You will then have a lumb of gluten in its raw state. COOKED GLUTEN NOTE: the original recipe called for browning 1 large chopped onion in [1/2 cup oil!!!] - I say brown it the way you usually do. The onion is to be browned in a 6 quart kettle. When slightly browned, add one Tbs Savorex. Roll Gluten into loaf, cut in slices and put in kettle and cover with boiling water. Boil 1 hour and drain. NOTE: My grandmother used George Worthington's Vegetable Broth (powder). Once cooked, the gluten can be sliced for steaks, cut into cubes for stew or for "scallops," ground up for "hamburger," etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gnocchi Recipe By :Popeil's Pasta Maker recipe (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Pasta Machine Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Potatoes -- Cooked, Rice Or Mash 1/4 Tsp Pepper 1 Tsp Salt 1 Pinch Nutmeg -- *Note 1 Tsp Dried Basil 1/4 cup Egg Beaters(r) 99% egg substitute -- Or Equiv To 1 Egg 2 Tbsp Melted Butter 1 C Flour -- **Note 2 C Flour *NOTE: The original recipe called for using the nutmeg...I omitted it and used basil. **NOTE: The directions said to add more flour as needed. The dough will not extrude if it doesn't have enough flour and the potatoes kept absorbing flour so we kept adding and adding to a total of 2 additional cups. Put potatoes, pepper, salt, basil and flour in mixing bin and mix for one minute. Slowly add butter. Add additional flour 1 T at a time to keep the dough extruding. Cut into 1 inch pieces. Because this is a thicker pasta (dumplings), it will take longer to cook. Cook i n6 qts of boiling water. Test for firmness (about 5 minutes). Using instant potatoes: 1 Cup flour 1 Cup Instant Mashed potatoes 1 Tbsp salt 1 Egg 2 Tbsp melted butter or oil Mix dry ingredients in machine. Add egg, butter and hot water or hot milk to fill batch line to dry ingredients. May need to add more hot liquid 1 tsp at a time depending on humidity. If necessary, return the first few inches extruded back into the mixing bin until the pasta is coing our fairly smooth. It turned out quite good especially with the addition of the basil. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 466.2 Fat 6.7g Carbs 87.8g Fiber 1.5g Protein 12.5g Sodium 619mg CFF 13.1% * Exported from MasterCook * Golden Chicken Spaghetti Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Chopped onion 1 t Olive oil 1 lb Canned tomatoes -- cut up 2 cups nonfat chicken broth -- well -seasoned 12 oz Spaghetti -- broken up 2 cups cooked chicken -- diced 12 oz Shredded cheddar cheese Saute onion until tender. Add tomato and broth; simmer uncovered until sauce is reduced to 2 1/2 cups. In greased 3-qt casserole layer half the spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F. This is recipe can be adjusted to fit your likes (budget) without hurting it. I usually use more spaghetti and more tomatoes, and less cheese. It also freezes well; I divide it into two casseroles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Jam Recipe By :Woman's Day Encyclopedia of Cookery (John M. Nardo) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large oranges 6 cups rhubarb -- diced 3 cups carrots -- ground 3 cups light corn syrup 2 cups sugar (or use 4 cups sugar omitting syrup) Remove seeds and grind oranges. Combine with remaining ingredients and let stand overnight. Bring to a boil and cook slowly until rhubarb is transparent and mixture is thickened. Pour into hot sterilized jars and seal. Makes ten 1/2-pint jars. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Nuggets With Plum Sauce Recipe By :Eating Southern Style,Terry Thompson(Gayle Albert) Serving Size : 6 Preparation Time :1:00 Categories : Appetizers Chicken Eat-Lf Mailing List Sauces & Gravies Southern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups buttermilk 2 tablespoons fresh lemon juice 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 1 teaspoon paprika 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1 teaspoon ground black pepper 2 medium garlic cloves -- minced 2 pounds boneless skinless chicken breast halves -- 1-1/2 pieces 1/4 cup butter -- unsalted 1/4 cup vegetable shortening -- solid 4 cups fresh bread crumbs 2/3 cup sesame seeds Plum Sauce (see below) 1 1/2 cups jam -- red plum 1 1/2 tablespoons mustard -- (ball-park style) 1 1/2 tablespoons horseradish -- prepared 1 1/2 teaspoons fresh lemon juice In a large bowl, combine buttermilk, lemon juice, Worcestershire sauce, soy sauce, paprika, basil, oregano, salt, pepper and garlic. Add chicken and toss to coat well. Cover with plastic wrap and refrigerate overnight. Preheat oven to 375 degrees. Lightly grease two 13"x9" baking dishes and set aside. In a small saucepan, melt butter and shortening together. Set aside. Drain chicken thoroughly. In a medium bowl, combine bread crumbs and sesame seeds, mixing well. Add chicken and toss to coat well. Shake off excess topping. Place chicken in a single layer in greased baking dishes and drizzle butter mixture over top. Bake in preheated oven until golden brown and crisp. (30-35 mins) Meanwhile, prepare Plum Sauce (below). Set bowl of sauce in center of a platter. Place nuggets in circles around bowl and serve hot. Makes 50-60 pieces. Plum Sauce: In a medium saucepan, combine all ingredients and cook over medium heat until hot. Transfer sauce to small serving bowl. This recipe is from the book, "Eating Southern Style: A Taste of the South", by Terry Thompson. Published by HP Books, ISBN 1-55788-080-8. I highly recommend this book! Find it today at your local bookstores. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Potato Balls Recipe By :Beverley Gayle Whittington Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 t. prepared mustard 2 drops Tabasco sauce 1/4 cup Butter Buds(r) -- (optional--doesn't say whether dry or mixed) 3 c mashed potatoes 2 egg whites -- stiffly beaten 1/2 c evaporated skim milk 1 c. corn flake crumbs Add mustard, Tabasco sauce, and butter buds to mashed potatoes and beat. Fold in stiffly beaten egg whites. Shape into 8 to 12 potato balls About 15 minutes before serving, brush potato balls with evaporated skim milk & roll in crumbs. Bake at 425 degrees for 5 to 6 minutes on a nonstick baking sheet. [Now I'll probably add more tabasco & if I can't find evaporated skim milk, I"ll make non-fat dry with another beaten egg white. Also, I'll probably use corn meal & extra fine bread crumbs instead ofcorn flakes (yecch!) Gayle] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Raspberr-bran Muffins Recipe By :Graham Kerr (David Barton) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cake flour 2 cups bran -- (any kind) 4 teaspoons baking powder 1 teaspoon baking soda 1/2 cup molasses 1/2 cup liquid egg substitute -- (or 4 egg whites) 1/2 cup condensed skim milk 1 1/2 cup unsweetened applesauce 1 cup frozen raspberries -- slightly thawed Preheat oven to 350 degrees. Mix dry ingredients in a bowl, and whisk together with a wire whisk to throughly mix (or sift ingredients together). Separately, mix liquid ingredients. Fold into dry ingredients, gently, using about twenty strokes if possible. Fold in raspberries, again gently, Fill twelve muffin cups, level with the top or slightly mounded (spray with a non-stick spray, or use teflon). Bake for twenty-five minutes at 350 degrees, until light brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Good Morning Drink Recipe By :Norma Scheall, TTN Trailblazer Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Oz Lowfat Tofu -- drained 1/2 Banana -- frozen 3/4 C Pineapple Juice Place all ingred in a blender. Blend on med until smooth ( about 1 min). Serves 1, easy to double. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Good Reasons Italian Dressing Mix Recipe By :Low Fat List Serving Size : 1 Preparation Time :0:00 Categories : Chicken Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon garlic salt 1 tablespoon onion powder 1 tablespoon sugar 2 tablespoons dried oregano 1 teaspoon black pepper 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 tablespoon parsley, freeze-dried 1/8 teaspoon mustard powder 1 envelope Lipton Cup-A-Soup Cream of Chicken -- * see note 1/4 teaspoon celery salt 2 tablespoons seasoned salt (or Mrs. Dash) 1 tablespoon dried grated lemon peel Mix all ingredients together and force through a fine mesh sieve with back of a large spoon. Store covered and use within 4-5 months. For use: Combine 2 tablespoons of mix with 1/4 cup vinegar, 2/3 cups oil, 2 tablespoons water. Shake mixture vigorously. Makes 1 cup. - - - - - - - - - - - - - - - - - - - NOTES : * Use 1 envelope of the soup mix or 2 square soda crackers well crushed- plus 1.5 teaspoon chicken bouillion powder plus 1 teaspoon non dairy creamer powder * Exported from MasterCook * Gourmet Goulash Recipe By :Cooking Cleverly,Using Your Gas Range Efficiently(Matajka) Serving Size : 8 Preparation Time :0:10 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tomato sauce -- no salt added 1 tsp worcestershire sauce 1 clove garlic -- minced 2 tbsps brown sugar 1 tbsp paprika 1 1/2 tsps salt 1/2 tsp black pepper 1/2 tsp olive oil 2 pounds skinless boneless chicken breast -- ground and cooked 1 cup onions -- chopped 1/2 c bell peppers -- chopped 3 cups noodles -- cooked (No Yolks. egg noodle substitute) In a mixing bowl, combine tomato sauce, worcestershire sauce, garlic, sugar, paprika, salt, and black pepper. In a skillet, heat oil over medium flame. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Add tomato sauce mixture. Cook covered for 20 minutes. Meanwhile, cook egg noodle substitute according to package directions. Add cooked egg noodle subsititue to chicken mixture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gourmet Vinegar Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c Red wine vinegar 3 Whole cloves 1 Bay leaf -- crumbled 1/4 cup marjoram -- chopped 1/4 cup basil -- chopped 1/4 cup dill -- chopped Fresh ground pepper 1/4 ts Allspice Pour all ingredients in a 1 quart non-metal container; cover tightly. Let stand 4 to 6 weeks in a cool, dark place; strain into a bottle of your choice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Bread Recipe By :Net Serving Size : 6 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Graham flour 1 cup Whole wheat flour 1/2 cup Sugar 1 teaspoon Salt 2 teaspoons Baking soda 2 cups Buttermilk Preheat oven to 400 degrees. Sift together dry ingredients. Add buttermilk and mix thoroughly. Pour batter into a greased loaf pan. Place pan in the oven, immediately turn thermostat down to 350 degrees and let bake one hour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Cracker Crust Recipe By :Butter Busters,P. Mycoskie (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Snackwell's Cinnamon Graham Snacks -- (1 box) 2 tablespoons sugar --or 1T sugar plus 1 1/2 packs Sweet-n-Low 1 1/2 tablespoons butter Buds(r) -- liquid Crush the SnackWells graham crackers by placing pieces on wax paper and rolling over them with a rolling pin. Add all of the ingred- ients and mix with a fork until moistened. Press into a pie pan than has been sprayed with a non-fat cooking spray. YEILDS: 1 9-inch crust (8 servings) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Cracker Crust #2 Recipe By :500 Fat-Free Recipes (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups graham cracker crumbs -- nonfat 2 T honey 1 T applesauce -- mashed banana, or prune puree Combine the ingredients and pat it into a 9-inch pan. And here's the part from the Introduction about prunes: "Prunes have become an important part of fat-free eating due to the discovery that they can replace fat in baking. Prunes are very high in pectin, which forms a protective coating around the air in baked goods giving the foods the volume and lift usually provided by fat. Pectin can also enhance and trap flavor. Prunes are high in sorbitol, a humectant that attracts and binds moisture. Butter and shortening keep food moist because they cannot evaporate. So prune puree in baking serves the same purpose as shortening keeping baking goods moist. For prune puree, you can either make you own from whole prunes, buy commercially prepared baby-food pureed prunes, or buy prune butter, which is located in either the jam and jelly or baking section of your supermarket. To make your own puree from whole prunes, place 1 cup of prunes and 1/4 cup water in a food processor or blender and puree." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Cracker Crust #3 Recipe By :In the Kitchen w/ Rosie (Deb Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil cooking spray 2 Cups graham cracker crumbs 2 Teaspoons ground cinnamon 1 Large egg white Spray a 10-inch round pie pan 3 times with the vegetable oil to coat. Put all the remaining ingredients in the bowl of a food processor. Pulse 5 times. Transfer the mixture to the prepared pan and press down firmly, spreading the crumb crust until it covers the bottom evenly. (She then fills it with a sweet potato filling and bakes the whole thing for 30-45 minutes at 350 degrees. I would guess that you could bake it unfilled until crisp, and then fill with a cooked filling.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma's Cinnamon Rolls Recipe By :Midwest Living, April 1995 Serving Size : 18 Preparation Time :0:00 Categories : Breads Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour -- to 3 1/4 cups 1 package active dry yeast 1 cup skim milk 1/3 cup granulated sugar 3 tablespoons cooking oil 1/4 teaspoon salt 1/4 cup frozen egg substitute -- thawed --or 2 egg whites -- slightly beaten 1 cup whole wheat flour 1/3 cup brown sugar -- packed 1 teaspoon ground cinnamon 1 cup powdered sugar -- sifted 1 tablespoon orange juice -- to 2 tablespoons --or apple or white grape juice --or peach or apricot nectar In a large bowl, combine 2 cups flour and the yeast; set aside. In a saucepan, combine the milk, granulated sugar, oil and salt. Heat and stir until the mixture is just warm, 120 to 130 degrees. Add to the flour mixture. Add the egg product; beat with an electric mixer on low to medium speed or 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes longer. Using a spoon, stir in the whole wheat flour and as much as the remaining all-purpose flour as you can. On a floured surface, knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total. Shape into a ball. Spray a large bowl with nonstick cooking spray. Place the dough in the bowl; turn once. Cover and let rise in a warm place for about 1 hour until doubled. Punch the dough down. Turn out onto a lightly floured surface. Divide in half; cover and let rest for 10 minutes. Stir together the brown sugar and cinnamon; set aside. Coat two 8-inch round baking pans with nonstick cooking spray. On a lightly floured surface, roll each half of the dough into a 12 x 8-inch rectangle. Brush lightly with a little water. Sprinkle the sugar-cinnamon mixture over the dough. Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch the seams to seal. Cut each roll into 9 pieces. Place the pieces, cut side down, in the baking pans. Cover and let rise for about 30 minutes until nearly doubled; or cover the pans with waxed paper that has been coated with nonstick cooking spray, cover all with plastic wrap and let the rolls rise in the refrigerator for 2 to 24 hours. If chilled, let the rolls stand, covered, for 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick. Bake at 375 degrees for 20 to 25 minutes. Cool for 1 minute; remove the rolls from the pans. For the icing, stir together the powdered sugar and 1 tablespoon juice. Stir in additional juice, 1 teaspoon at a time, until the icing is of a drizzling consistency. Drizzle over the rolls; serve warm. Penny Halsey (ATBN65B). Nutrition Analysis: 167 calories, 4g protein, 32g carbohydrate, 3g fat, 0.3mg cholesterol, 45mg sodium, 1g fiber. - - - - - - - - - - - - - - - - - - -