* Exported from MasterCook * Granny's Chocolate Marvel Cake Recipe By :Bonnie Feise (arlene.m.osborne) Serving Size : 24 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- All-Purpose 1 C Cocoa Powder -- unsweetened 2 C Granulated Sugar 2 Tsp Baking Soda 1 Tsp Baking Powder 1/4 Tsp Salt 1 cup Skim milk 4 Jars Prunes -- (2 1/2 oz) baby -- food pureed 2 Tsp Egg Whites -- or substitute 1 C Cappuccino Flavored Coffee Powder -- or 2 tsp instant -- coffee in 1 C -- boiling water or 1 C -- strong coffee Nonstick Cooking Spray 4 C Party Frosting Party Frosting: 1 1/2 C Light Brown Sugar -- packed 3 Egg Whites 1/4 C Cappuccino Flavored Coffee -- or 1 Tbsp instant -- in 1/4 C boiling -- water or 1/4 C -- strong coffee 1 Tsp Cream Of Tartar 1 Tsp Vanilla Extract Into large mixing bowl sift together flour, cocoa, sugar, baking soda, baking powder and salt. In med bowl stir together milk, prunes, vanilla, egg whites or egg substitute and cappuccino or coffee. Pour moist ingred into dry, blending well. Spray two 9" round baking pans with nonstick spray. Divide batter equally between pans. Bake in preheated 350 deg F oven 30-35 min or until center tests done with wooden pick. Let cakes cool in pans 10 min. Invert onto wire rack; cool. Frost with Party Frosting. PARTY FROSTING In bottom of large double boiler bring water to boil then reduce to simmer. In top combine brown sugar, egg whites, cappuccino or coffee and cream of tartar. Beat with mixer 5-7 min or until stiff peaks form. Remove from heat. Add vanilla and beat additional 3 min. Note: This cake tastes rich enough to be served without frosting. Simply dust top with powdered sugar. Nutrients per two-layer serving, frosted: calories 512, protein 7g, carbohydrates 83g, total fat 1g, dietary fiber 1g, cholesterol 0, sodium 291mg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola Recipe By :Michelle Povoski (Susan Smith) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Eat-Lf Mailing List Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Cups rolled oats 1/2 Cup wheat germ -- or oat bran 1/2 Cup dried apples -- or more 1 Cup raisins 1/2 Cup dates 1/2 Cup brown sugar -- firmly packed 1/2 Cup honey 1 Teaspoon vanilla 1 Teaspoon cinnamon (A note regarding the raisins burning: The commercial mixes, and most granola recipes I've seen, call for a slow oven (180-250 degrees F). 350 would burn the raisins. The idea behind the slow oven/ low temps is to remove the moisture with- out cooking the food.) (Sometimes if it is too thick, I add water. I have also used frozen apple juice concentrate for sweetener. Mix all together, then spread it on the dehydrator tray, or follow oven directions, making sure there are clumps of it (I like clumps). Dry until crispy (I don't recall how long it takes, 12 hours, maybe a little longer). Store in an airtight container. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola #2 Recipe By :(Sydney Weikert) Serving Size : 1 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Eat-Lf Mailing List Grains & Cereals Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Cups oatmeal -- (7 to 8) (regular or quick) 1 Cup Grape-Nuts(r) 1 Cup dried fruit -- raisins, dates, or any other combination) (1 to 2) 1/8 Cup slivered almonds -- chopped, optional 1/3 Cup honey -- warmed 1 Jar apricot jam -- (12 oz.) (regular or all-fruit variety) 2 Teaspoons vanilla 1 Teaspoon cinnamon 1/2 Cup apple juice -- optional,adds crunch Mix cereals, fruits, and nuts in large bowl. Combine remaining ingredients and pour over cereal mixture, mixing well. Spray 2 cookie sheets with butter-flavored cooking spray. Spread granola evenly on sheets and bake at 300 deg. F. for 25-35 min. Stir granola and change racks every 5-7 min. There's a fine line between not crunchy enough and too browned, so watch closely. Cool completely and store in airtight containers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola #3 Recipe By :(Susan Smith) Serving Size : 1 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Eat-Lf Mailing List Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Cups rolled oats 1 Teaspoon salt 1 Teaspoon vanilla 1/4 Cup honey 10 Ounces jam -- apricot or any kind Mix together thoroughly in a large bowl, using your hands. Spread this mixture out on a large cookie sheet, and bake at 350 for about a half an hour until it's starting to brown, taking it out every five minutes or so to stir it around. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola #4 Recipe By :(Susan L. Smith) Serving Size : 10 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 C Rolled Oats 1/2 C Wheat Bran -- or wheat germ 1/2 C Dried Apples 1/2 C Dates 1 C Raisins 1/2 C Honey 1 Tsp Vanilla 1 Tsp Cinnamon Mix all together and spread it out on a dehydrator tray and let dry for approx. 12 hours. Since I don't have a dehydrator, I used the oven. I baked it at 350 for 20 minutes, stirring every 5 minutes. However, I had a problem with the raisins burning, someone suggested a lower temp, like 200, since you just want to remove moisture, not really bake the granola. I will try that next time. Good Luck >From: "Susan L. Smith, x5812" - - - - - - - - - - - - - - - - - - - NOTES : Cal 290.4 Fat 2.8g Carbs 63.4g Fiber 7.3g Protein 7.7g Sodium 8mg CFF 8.2% * Exported from MasterCook * Granola #5 Recipe By :Marti Remington Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cups oats -- (up to 8 cups) 1 Cup apple juice, frozen concentrate -- or any flavor 1 Tablespoon cinnamon raisins Mix it up in a large bowl, then spread into a jelly-roll type pan. Bake at 250 F until done, an hour or so, stirring occasionally. Pour the warm granola back into the mixing bowl and gently fold in dried fruit. When cool, store in an airtight container. That's the basic recipe, but it's easy to modify. Here are things I substitute or add: honey, nutmeg, maple syrup, Smuckers syrup, amaranth seeds, oat bran, rye flakes, craisins, dried apricots. I usually bake a batch when I know I'll be hovering around the kitchen for several hours so I can check the oven frequently. I also have to remind myself that granola is NOT fat free. Oats are at least 15% cff, so I try to eke it out to myself in small-ish amounts. Here are a few baking tricks: * Don't overcook it. You'll end up with a pan-o-pebbles. Bake only until "al dente". * It's less messy (with all that stirring) to use a pan with high sides. * zip lock bags make good storage containers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grape Nuts Bars Recipe By :Healthy Heart Handbk,N. Pinckney(N. Frankel) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Grape-Nuts(r) 1 cup soy milk -- lowfat or rice milk 1 cup unsweetened applesauce 1 cup raisins 2 tsp vanilla extract Preheat oven to 350 degrees. Mix all ingredients together. Pour into a non-stick 9" square baking dish. Bake for 35 minutes or until firm. Cool and cut into 12 squares. You can add any combination of spices or extracts, lemon or orange peel to vary the flavor. These bars keep well in the freezer and are excellent for traveling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grape-nuts Pie Crust Recipe By :How to Lower Your Fat Thermostat(Beverly Whittington) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can apple juice, frozen concentrate 1 cup Grape-Nuts(r) -- (up to 1 1/2 cups) You take a small can of apple juice concentrate & allow it to thaw. Mix with Grape Nuts (a cup? a cup & a half- like you would graham cracker crumbs. Let the cereal soften in the juice, & then press into a pie pan. I believe this can be lightly baked. I'll check. Cinnamon, nutmeg, & allspice would be good in the juice, no - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grapefruit Or Orange Peel, Candied Recipe By :(Jenka Guevara) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- orange peel 1/2 C sugar 1/4 C water Cut peel into strips and bring to a boil in plenty of water 5 times, pouring off the water and starting fresh each time. This parbouling takes away some of the bitter taste. Measure the peel and for each cup add: 1/2 cup sugar 1/4 cup water Boil in this syrup till dry. Roll each one in granulated sugar, and place in cookie sheet to dry. Store in airtight container so that they won't dry out. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gratin Of Red Beans (New Orleans Style) Recipe By :Cambridge Slim Cuisine-2nd Helping,S.Kreitzman(D.Webster) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Onions -- coarsely chopped 8 ounces Vegetable stock 4 red pepper -- coarsely chopped 4 stalks celery -- chopped 1/2 teaspoon Cumin 1 teaspoon Coriander pinch Cayenne pepper 1/2 teaspoon Dried thyme 1/4 teaspoon Dried oregano 1 can chopped tomatoes -- (14 oz) 1 Bay leaf Salt and freshly ground pepper to taste 4 ounces red wine 2 cn kidney beans -- (14 oz size), drained and rinsed 2 tablespoons whole wheat bread crumbs 2 tablespoons Grated parmesan cheese 1. Preheat oven to 400 degrees F, 200 degrees C, gas mark 6. 2. Put the onions in a frying pan with 6 fl or 180 ml of stock. Cover. Boil for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock. Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme, oregano tomatoes, bay leaf, salt, pepper and wine. Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury. 5. Stir in the beans. Spread in a baking dish. Sprinkle with a mixture of bread crumbs and grated cheese. The recipe can be prepared to this point and refridgerated until needed. 6. Bake the beans for 30 minutes uncovered until bubbling and browned on top. For a very low fat recipe ommit the cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gravy (Browned Flour) Technique Recipe By :Fork in the Road,Paul Prudhomme (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** >From "Paul Prudhomme's Fork in the Road": "Browning flour. You can't make a roux without oil, but you can brown the dry flour and use that to add a rich flavor to sauces and gravies. Here's how: Preheat an 8-inch skillet, preferably nonstick, over high heat to 350 degrees, about 3 minutes. Add the specified amount of flour and stir with a wire whisk to break up all the lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously. CAUTION: AFTER ABOUT 4 OR 5 MINUTES, THE FLOUR WILL BURN EASILY. As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take approximately 6 minutes. Sift the browned flour and set it aside until it is needed in the recipe." My sole experience with this was browning grits. Some advice: 1) If you don't own a GrilleTemp or other pan/grill temperature measuring device, wait the full 3 minutes for the pan to warm even though it will probably be smoking like hell. I used a GrilleTemp and for both my halogen and high-speed electric burners on my stove the 3 minutes was about right on, but it is scary to see your nonstick pan smoking like that! Just go ahead and let it; it'll be fine. 2) Use a deep nonstick pan -- a Dutch oven is probably ideal. This allows you to really shake and stir the Dickens out of the flour without fear of slopping it over onto the stove (as I did countless times with the grits). 3) Above all, DO NOT throw the flour into a cold or lukewarm pan and then raise the heat! This will probably yield a bizarre mess instead of nice evenly-browned flour. He specifically warns about this in many recipes -- when he says heat the pan and *then* put something in it, he has good reasons for meaning exactly that. I followed his technique to the letter with the grits and they came out a nice even milk-chocolate brown, as advertised. [Curtis] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gravy #2 Recipe By :(David Barton) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- beef stock flour browned Make a good, strong beef stock and reduce it by half. Thicken with browned flour and simmer until the cereal taste goes away. Season appropriately --- for heaven's sake use some herbs as well as salt and pepper. Basil, mace, bay leaf are all good. Use just like gravy (heck, it *is* gravy). For a quicker gravy: pour off the meat juices (if you must have roast beef or something) into a separator --- a pitcher whose spout comes from the very bottom. Boil quickly until reduced somewhat, and use flour that you have previously browned to thicken. Season as before. Check the grocery store, as I have seen fat free gravy in jars. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Cabbage And Rice Pilaf Recipe By :Great Veg Cking Under Pressure,Lorna Sass(Aiko Pinkoski) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- broth or apple juice for sauteing 1 cup onion -- chopped 1 1/2 cups basmati rice -- or extra long grain 1/2 pound cabbage -- thinly shredded (3 cups) 2 cups boiling water 1 cup plum tomatoes -- finely chopped (Fresh or canned) 1/3 cup currants -- or raisins *** 1 teaspoon salt -- or to taste (I used 1/2 tsp) 1 teaspoon dried oregano (I used 1+ Tb fresh) 1/4 teaspoon ground cinnamon --- 1 tablespoon fresh lemon juice -- (1 to 2) 2 TBSP minced fresh parsley Cook the onions in the broth or juice over medium high heat, stirring frequently, for 1 minute. Stir in the rice then the cabbage. Add the water, tomatoes, currants, salt, oregano, and cinnamon. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 3 minutes. Allow the pressur to come down naturally for 7 minutes. Quick release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice is not quite tender, replace (but not lock) the lid and let it steam for a few more minutes in the residual heat. (I found that it took another 5 minutes or so.) Stir in the lemon juice to taste and the parsley as you fluff up the rice and thoroughly distribute all the ingredients before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Feta Filo Cigars Recipe By :Elegant Low-Calorie Cooking (Helen Newling) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Mediterranean Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup feta cheese -- drained & crumbled (lowfat) 1/2 cup part-skim ricotta cheese 1 tablespoon grated Parmesan cheese -- (can sub. non-fat) 2 cloves garlic -- minced 2 tablespoons fresh dill -- minced 2 eggs -- lightly beaten 1/4 teaspoon ground pepper 10 sheets filo dough -- unbuttered 2 tablespoons unsalted butter -- melted Notes: you'll need a lot of space to prepare this - like an entire dining room table! Also, cover the sheets you're not working with yet with a damp tea towel to stop them drying out. It will make them a lot easier to work with. Don't freak out, though, if the sheets crack somewhat as you roll them - this is normal. 1. Preheat oven to 400 F. Mix cheeses, dill, eggs and pepper until smooth. Reserve. 2. On a clean, dry surface, unroll the filo dough and stack in a pile. Using a pastry brush (I don't have one, so I used the back of a spoon - worked well enough!), sprinkle the first sheet with 1/2 tsp. of butter. Repeat with the second sheet & lay it on top of the first. Set aside. Repeat procedure with remaining filo dough & butter to create 5 sets of two layered sheets. 3. Mark long side of each filo dough stack into fifths, and cut into 5 equal strips, each 3-4 inches wide. Place a spoonful of the filling at the base of each double-layered strip and roll into a "cigar." Place cigars on a parchment-covered baking sheet. Repeat this process with the other 4 filo stacks. 4. Bake until cigars lightly brown (about 15 minutes). Serve hot. Make ahead tip: the rolled, unbaked cigars, if tightly covered with plastic wrap, will keep fresh in the refrigerator for several hours. Makes 25 small appetizers, approx. 8 servings Calories per serving: 56 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Olive Bread Recipe By :Betty Crocker's Bread Machine Ckbk (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 1 Tablespoon Olive Oil 3 Cups Bread Flour 2 Tablespoons Sugar 1 tsp Salt 1 1/4 tsp Yeast 1/2 Cup Olives -- Ripe/Pitted/Kalamata -- Coarsely Chopped Carefully, placing all ingredients except olives in bread machine pan in the order recommended by the manufacturer. Add olives at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Orzo Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Rave Reviews Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Orzo -- cooked according to -- package directions without salt or fat (cooked in vegetable or chicken broth -- if desired 1 can Garbanzo Beans -- (16 oz.) 1 can black olives -- (4 oz.) sliced (You could substitute pitted Greek or Kalamata) 4 Plum Tomatoes -- peeled, seeded and chopped 2 cups fresh spinach -- torn 2 oz. Feta Cheese -- crumbled 1/2 cup Lemon Juice 1/8 cup Olive Oil 1 Tablespoon Greek Seasoning -- (more or less to (I used Cavender's Brand taste) and lots of it) Let Orzo cool to room temperature, then mix all ingredients well and serve. I'm not sure exactly how many servings this will make, but I would estimate 6 - 8. (I served four tonight and there is plenty left over). Terri Law suggests using Rice Wine vingegar or Seasoned Rice Wine Vinegar instead of the lemon juice and reducing the oil. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek St. Basil's Bread Recipe By :The Bread Machine Cookbook II,Donna German (Heather Roch) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/3 Cup milk 1 Tablespoon milk 2 Tablespoons butter or margarine 1 egg 1/4 Cup sugar 1/4 Teaspoon salt 1/4 Teaspoon lemon peel -- grated 1/8 Teaspoon cinnamon 1/4 Teaspoon nutmeg 1 Dash ground cloves 1 1/2 Cups bread flour 1 Teaspoon yeast --medium-- 1/2 Cup milk 2 1/2 Tablespoons butter or margarine 1 1/4 egg 1/3 Cup sugar 1/3 Teaspoon salt 1/3 Teaspoon lemon peel -- grated 1/8 Teaspoon cinnamon 1/3 Teaspoon nutmeg 1 Dash ground cloves 2 Cups bread flour 1 1/2 Teaspoons yeast - - - - - - - - - - - - - - - - - - - NOTES : This traditional Greek bread is usually served with one coin hidden inside which bestows luck upon the finder. I do not recommend including it in the bread as it might damage the machine. (You could add a single raisin added at the beep, if desired.) St. Basil's bread is a delicious, sweet bread which disappears quickly. * Exported from MasterCook * Green Apple Sorbet (Sorbet De Pommes Vertes) Recipe By : Bon Appetit,May 1994 (Karen Mintzias) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Lb tart apples -- (such as Granny Smith) -- unpeeled, cored, -- thinly sliced 1 1/2 Tb Fresh lemon juice 3/4 C Water 3/4 C Sugar Combine sliced apples and fresh lemon juice in medium bowl. Cover with plastic wrap and freeze overnight. Combine water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Cool completely. Puree frozen apple slices and sugar syrup in processor until mixture is as smooth as possible. Transfer apple mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 1 day ahead.) * Source: Les Loges de l'Aubergade (France) * Published in Bon Appetit (May 1994) * Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Bean And Jicama Salad Recipe By :Fit for Life, Covert Bailey(Andrew Evans)(Curtis Jackson) Serving Size : 4 Preparation Time :1:30 Categories : Eat-Lf Mailing List Legumes Rave Reviews Rice Salads Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1 tablespoon soy sauce 1 tablespoon rice vinegar 2 tablespoons fresh lemon juice 1/2 teaspoon honey -- or equiv. sweetener 1/2 teaspoon ground ginger 1/2 teaspoon dark sesame oil 1 pound green beans -- fresh 1 medium jicama -- peeled and julienned 1 red onion -- thinly sliced Blanch the green beans, shock them in cold water to halt the cooking process, chop them into bite-size pieces, and set them aside. Whisk together dressing ingredients. Add green beans, jicama, and red onion. Toss well with dressing. Chill at least 1 hour before serving, tossing again after 1/2 hour (to help the marinating process). - - - - - - - - - - - - - - - - - - - NOTES : Curtis sez: "This works really well with half green beans and half small broccoli florets." ------------------------------ * Exported from MasterCook * Green Beans With Red Pepper Recipe By :VOICE OF THE DIABETIC;Mimi Moore (E. Bryant) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 large red pepper -- cut in thin strips 1 large onion -- thinly sliced 1 pound green beans -- cooked tender-crisp and drained 2 tablespoons cider vinegar 1/8 teaspoon crushed red pepper In medium skillet heat oil over medium-high heat. Add red pepper strips and onion. Saute three to four minutes or until tender. Add beans; heat through. Toss with vinegar and dried red pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Chicken Enchilada Casserole Recipe By :(Gina Rodriguez) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Chile Pepper Dishes Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans Cream of Chicken soup -- Healthy Request, Cambell's 10 strips green chile -- chopped -- or- canned green chili Corn tortillas 1 container nonfat sour cream 1 package nonfat mozzarella cheese -- grated 1 package nonfat cheddar cheese -- grated 2 tablespoons garlic -- minced 1/2 cup green onion -- chopped pepper to taste garlic powder to taste Sautee green chili, chopped garlic and green onion (this will make it tastier and hotter). Add soup and spices, cover and let boil for about 10 minutes. Add sour cream. Dip corn tortillas into boiling mixture and line baking pan (I use a 9 x 12 glass baking pan), then pour on some mixture and top with cheese. Repeat in layers until mixture is finished. Bake in oven at 350 degrees until top cheese is melted. I usually serve this with Spanish Rice, it is very easy to make: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Chile Casserole Recipe By : Hunt-Wesson by Crystal Davis Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Chile Pepper Dishes Chilis Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown rice -- quick-cooking (like Uncle Ben's) 15 ounces cooked black beans -- drained and rinsed 2 cans tomatoes with green chilis -- (14.5 oz.) IE, Rotel 2 zucchini -- sliced thin or diced 1 can cream of chicken soup -- reduced-fat 1 teaspoon cumin 1 teaspoon garlic powder 4 ounces lowfat cheddar cheese -- shredded In a 13x9x2 baking dish, combine rice, drained beans, undrained tomates & chiles, zucchini, undiluted soup, cumin, garlic powder, and salt and pepper to taste. (I used one can regular tomatoes and chiles and one can of Rotel Extra Hot. They are NOT KIDDING about the EXTRA HOT part.) Bake uncovered at 375 degrees for 30 minutes (that's why it's important to use that 10-minute brown rice) then top with cheese and bake another 5 minutes. Makes 4 main-dish servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Chile Stew (Don Fernando's) Recipe By :Taos Recipe (Sharon Badian) Serving Size : 6 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Meats Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white beans -- soaked and cooked until tender 1 lb extra lean ground beef -- like Healthy Choice or ground turkey breast 4 cups chicken broth 1/2 cup Mexican ale -- (i.e. not a dark beer) 2 lbs poblano peppers -- roasted, peeled, chopped 1 tomato -- chopped 1 medium onion -- chopped 1 clove garlic -- minced 1/2 cup fresh cilantro -- chopped 2 1/2 teaspoons Tabasco sauce 1 1/2 tsp oregano 2 1/2 tsp cumin 1/8 cup parsley -- chopped 1 tsp salt 1 tsp black pepper Serves 6-8 I won the prize for hottest chili. This is adapted from Taos Recipe, a collection of recipes from restaurants in Taos, New Mexico. Not low-fat by any stretch of the imagination.[Sharon Badian] You can easily make this a meatless chili by adding more beans and taking out the ground meat. Re Peppers: if you are lazy you can use frozen or canned. If using frozen, pick the medium heat. If canned, don't expect it to be hot because most canned chili peppers that are not jalapenos are Anahiems, a relatively mild chili In a large soup pot, saute the ground meat until cooked. Remove meat and set aside. Add onions, garlic and cilantro to pot and saute for 3-5 minutes or until onions are softened. Add tabasco, oregano, cumin, parsley, salt and pepper. Cook for 3 minutes, stirring to combine. Remove onion mixture and set aside with meat. If your pot isn't non-stick you might have to add a little bit of oil. The meat may give off enough to prevent sticking. Add chicken broth, beer, poblano peppers, and tomato to pot. Add onion mixture, ground meat and cooked beans. Stir well. Bring to a boil. Reduce to simmer and cook for 2 hours or more. Oh, instructions on roasting peppers...either put them under the broiler or char them in the burner flame until the skin blisters. Make sure that it's blistered all over or it's a bear to peel. Place peppers in a paper bag and let sit for 5-10 minutes. Peel. You don't want to burn the peppers, just the skin. It will get pretty well charred on the outside. It's a messy business but roasted peppers make the dish. Note on peppers: poblanos are medium hot green chilis. They look something like Anahiem chiles but are a blacker green. Depending on where you live they may be somewhat difficult to procure fresh. When I lived in NJ, I went to Dean and Deluca in NYC to get them. Now I drive to any of the local supermarkets. Denver is a great place if you like Mexican food. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Goddess Dressing Recipe By :Cooking for Good Health,Gloria Rose (Joell Abbott) Serving Size : 40 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cloves Garlic -- minced 2 tablespoons Chopped parsley 1/2 cup Rice vinegar 1 teaspoon Dijon mustard -- no salt Added 3 tablespoons Lowfat cottage cheese 1 cup buttermilk -- skimmed 1 1/2 tablespoons apple juice, frozen concentrate 1 tablespoon Parmesan cheese 1/2 whole Cucumber -- peeled, seeded and Chopped 1/2 Lime -- juice of 1 dash pepper Blend in blender until smooth. Per tablespoon serving: Calories: 20 Protein: 3g Carbohydrates: 2g Fat: trace Sodium: 12mg Cholesterol: 2mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 4-95. Collected from the FidoNet Int'l Cooking Echoes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green On Green Pasta Soup Recipe By :COOKING MONDAY TO FRIDAY (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons vegetable oil -- for sauteing 2 leeks -- White and green part cleaned and sliced 2 cloves garlic -- thinly sliced 1/2 medium cabbage -- shredded finely 6 cups water or homemade chicken broth 2 zucchini -- trimmed, seeded and cut into 1/2inch half moons 1/2 pound green beans -- cut into 1 inch lengths or "haricots verts" 1/2 cup orzo -- or other small shaped pasta 1 package frozen peas -- ( 10 ounces) (petite) thawed Salt and freshly ground pepper 1 tablespoon chopped parsley 1 tablespoon mint 1 tablespoon chives 1 tablespoon basil -- chiffonade Garnish: Freshly grated Parmesan or Romano cheese -- Pesto or other herb paste COOKING MONDAY TO FRIDAY SHOW #MF6669 In a large soup pot, heat the vegetable oil. Use a very small amount, or however you usually saute onions. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender. Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through. Season carefully with salt and pepper. Remove the soup from the heat and stir in the fresh herbs. Serve with 1 or 2 of the garnishes, according to taste. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Peas With Curried Mushrooms Recipe By :Cooking for Good Health ,Gloria Rose(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds green peas -- unshelled, boiled until crisp tender 6 ounces mushroom -- thinly sliced 1 medium onion -- finely chopped 1 teaspoon curry powder 1/2 cup chicken stock 1/2 cup lowfat yogurt Saute mushrooms, onion and curry power in stock 10-15 minutes until onion is softened. Add peas and heat through. Stir in yogurt and serve. *Use pearl onions in place of chopped onion. Per serving: Calories: 40 Protein: 3g Carbohydrates: 6g Fat: 0g Sodium: 30mg Cholesterol: trace Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Punch Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large cans pineapple juice 2 large cans frozen lemonade -- diluted 1 bottle ginger ale -- (2 liter ) 2 pkgs lemon-lime Kool-aid 1 c sugar Makes 50 -4 oz servings Mix all together. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Tomato Pickles Recipe By :(Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts green tomatoes -- sliced & loosely packed 1 quart sliced onion -- loosely packed 1 cup salt -- for pickling,divided 1 packages brown sugar -- (1 pound) 6 cups vinegar -- (cheap cider is OK) 2 small red chili peppers 1/4 cup mustard seed -- whole 2 tablespoons mustard seed -- whole 1/4 cup celery seed 1 teaspoon pepper 1 tablespoon allspice -- whole 1 tablespoon whole cloves Place tomatoes and onion in seperate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion, mixing well. Cover and let stand at least 4 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this proceedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, seeds, and pepper in a large Dutch oven. Tie allspice and cloves in a cheesecloth bag; add to tomato mixture. Bring mixture to a boil. Reduce heat, and cook, uncovered, over low heat 20 minutes or until tomatoes are tender. Pack tomatoe mixture and liquid into hot sterilized jars, leaving 1/2 inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling-water bath 10 minutes. Yield; 2 quarts. NOTE: I do not have nutritional information. Since this is a relish, I do not think that the seeds would make it high in fat. However, if you are worried, you might put the seeds in the bag with the spices. That way, some of the flavor would go in, but the seed would be removed. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green-bean Artichoke Salad Recipe By :(Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green beans -- ends removed, cut in half or- 2 packages frozen green beans 1 small can artichoke hearts -- packed in water or- 1/2 pound frozen artichoke hearts) 1 medium red bell pepper -- chopped or- 1 can pimiento, rinsed in cold water -- chopped 4 cloves garlic -- minced fine 1 cup red wine vinegar -- or rice wine vinegar 1 teaspoon oregano 1 teaspoon thyme 1 tablespoon Dijon mustard 2 tablespoons Apple juice, from frozen concentrate 1 tablespoon Tamari soy sauce -- or soy sauce Mix all ingredients and chill. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green-tomato Salsa Recipe By :Woman's Day,6-27-95,Salsa!,Holly Sheppard(Hazel Slone) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 poblano peppers 1 cup green tomatoes -- seeded and finely chopped 1 jalapeno -- cored, seeded, mince 2 tablespoons fresh cilantro -- chopped 1/2 teaspoon ground cumin 2 tablespoons red wine vinegar 1/4 cup red onion -- diced Roast the poblano pepper. Peel, remove, and discard core and seeds, then chop. Mix in a medium size bowl with remaining ingredients. - - - - - - - - - - - - - - - - - - - Serving Ideas : w. grilled pork, or marinated, grilled steak or chicken NOTES : Makes 2 cups. * Exported from MasterCook * Grilled Angel Food Cake With Nectarines And Blueberries Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Fruit Grilled, Smoked, Bbq Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 nectarine -- ripe 1/2 lemon -- juiced 3 tablespoons powdered sugar 1 lemon zest -- grated 6 slices angel food cake 1 pint fresh blueberries Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Chicken Dijon Salad Recipe By :(AshsNet@aol.com) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon mustard 2 teaspoons tarragon -- crushed 1/4 teaspoon Cracked black pepper 3 tablespoons Tarragon vinegar 1 tablespoon Sugar 1/3 cup Water 8 teaspoons Olive oil 2 boneless skinless chicken breast halves 1/2 pound Fresh mushrooms -- halved 2 cups Broccoli 5 cups Boston lettuce 8 ounces Muenster Cheese -- cubed 1/2 cup Red onion Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Corn And Black-bean Salsa Recipe By :Woman's Day,6-27-95,Salsa!,Holly Sheppard(Hazel Slone) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Legumes Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium ear of corn -- husked 2 Anaheim chili pepper 3 plum tomatoes -- chopped 16 ounces cooked black beans -- rinsed and drained 3 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon pepper Grill or broil chilies and corn 8 minutes or until charred. Cut corn from cob (you should have about 1 1/2 cups). Peel petters; remove and discard cores and seeds, then chop. Mix in a bowl with remaining ingredients. - - - - - - - - - - - - - - - - - - - Serving Ideas : Good w. chicken, pork, or alone in a tortilla. NOTES : Makes 4 cups. * Exported from MasterCook * Grilled Cornish Hens With Raspberry Sauce Recipe By :Cooking Light (Alice Adam) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs Cornish hens -- (2 hens) 1 tsp vegetable oil 1 1/2 cups low-sodium chicken broth 3/4 cup sliced onion 1/2 cup Burgundy -- divided or other dry red wine 1 clove garlic -- thinly sliced 1 bay leaf 1/4 cup fresh lemon juice 2 TBS ginger root -- grated 1 clove garlic -- minced vegetable cooking spray 1 cup fresh raspberries -- divided 1 TB water 1 tsp cornstarch 2 TBS chopped fresh parsley 2 tsp sugar 1/4 tsp salt Fresh rosemary sprigs -- optional Remove giblets and necks from hens and set aside. Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat, split hens in half lengthwise. Set aside. Heat oil in a saucepan over med. high heat, add giblets and necks. Cook 5 minutes or until very brown. Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil. Cover, reduce heat and simmer 45 minutes. Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids. Set aside broth mixture. Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl. Add hen halves, cover and marinate in refrigerator 30 minutes, turning hens occasionally. Remove hens from marinade, reserving marinade. Coat grill rack (I broiled them--there was too much snow outside to get to the grill!) over medium heat. Cook 15 minutes each side or until juices run clear, basting occasionally with reserved marinade. Set aside, keep warm. Mine took longer under the broiler). Combine reserved broth mixture and 1/2 cup raspberries in a saucepan, boil until it reduces to 1 cup, about 5 mintues. Strain and discard seeds; return puree to pan. (I made the puree at the same time I did the broth mixture--just left it in a small pan to reheat). Combine water and cornstarch, stir well and add to puree. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat, stir in parsley, sugar and salt. Spoon 3 TBS sauce onto individual serving plates, arrange hen on each plate and top with 2 TBS fresh raspberries. (I made an extra hen for the "hearty" eaters, but didn't need them. The dish is very rich. I served it with a combination of brown and wild rice, steamed asparagus). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Eggplant And Roasted Red Pepper Sandwiches Recipe By :Nicki A. Eger Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red pepper -- roasted (instructions below) 1 small eggplant -- or medium salt and pepper Good bread-we used english muffin bread Fresh basil Roast red pepper by placing it in an over or toaster oven at 450 degrees. As soon as one side starts to char, turn it over. Repeat until all sides are lightly charred. Remove and place in plastic or paper bag. Close bag, and let pepper steam for 5 to 10 minutes. Remove and peel skin and cut out stem and seeds. Cut into large quarters. Slice eggplant across or lengthwise about 1/4-1/3 inch wide. Spray a non-stick pan with Pam. Place slices of eggplant in pan, sprinkle with salt and pepper, and roast over medium high heat until they are tender, but not soggy and turning black (they will do this if cooked too long-but they will still be edible). Toast slices of bread, layer on eggplant and peppers. I served it with fresh tomato and basil on the sandwich, and a drizzle of olive oil. Low-fat provolone might make a nice addition as well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Kibbe (Meatball Kabob) Recipe By :Middle Eastern Light,Sept 1996 (Tina Bell) Serving Size : 4 Preparation Time :1:20 Categories : Eat-Lf Mailing List Mediterranean Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup bulgur -- cracked wheat 1 Pound ground turkey -- lean 1 Cup onion -- minced 2 jalapeno peppers -- minced 1 Tablespoon plain yogurt -- cheese 1 Tablespoon olive oil 2 Tablespoons chopped fresh parsley 2 Tablespoons chopped fresh cilantro 1 Tablespoon chopped fresh mint 2 Teaspoons ground cumin 1 Teaspoon ground allspice 1/4 Teaspoon cinnamon 1/2 Teaspoon freshly ground black pepper 1/4 Teaspoon cayenne pepper 1 Tablespoon pomegranate molasses 1 Tablespoon soy sauce, low sodium 1 1/2 Teaspoons olive oil PREPARATION 1. Preheat outside grill to medium. 2. In a medium bowl, cover bulgur with water and soak for 10 min. Then allow to drain thoroughly (about 20 min.) 3. Place bulgur, turkey, onion, chilies, yogurt cheese, 1 tbsp. olive oil and all spices in a food processor and pulse until thoroughly combined. Form into 8 small patties. 4. Combine molasses, soy sauce and 1 1/2 tsp. olive oil in a small bowl. Lightly brush over kibbe for glaze. 5. Grill for about 5 min. total, turning once, until juices run clear. Serve nestled on a bed of savory rice or in a warmed pita pocket garnished with red onion slices, cilantro sprigs and lemon wedges. Serves 4. (280 cals, 7.7 g fat) PANTRY: BULGUR - wheat kernels that have been steamed, dried and crushed. A pasta. Reconstitute with water, broth or juice. LABNE - Another name for yogurt cheese. Plain yogurt drained to a thickened consistency. POMEGRANATE MOLASSES - The reduced juice of the fruit, made into an all-purpose tart-sweet syrup. Can be diluted for a refressing drink or diluted and mixed with simple syrup for a sorbet; is often used in sauces or marinades. Substitute "Lite" molasses. ----- >From: PatH - - - - - - - - - - - - - - - - - - - NOTES : KIBBE - mixture made from ground meat, bulgur and spices, traditionally pounded using a mortar and pestle and molded onto skewers and grilled, or formed into patties; usually served with a yogurt sauce. * Exported from MasterCook * Grilled Lamb With Cumin And Lemon Recipe By :Citizen Food Section (Ann Cornellier) Serving Size : 8 Preparation Time :1:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Main Dishes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion 6 medium garlic cloves 1/4 cup olive oil 1/4 cup lemon juice 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 teaspoon cayenne 1 teaspoon coriander -- ground 1/4 cup fresh coriander 3 pounds leg of lamb -- boned, trimmed of fat Combine all the ingredients except the lamb in the bowl of a food processor and process to a paste. Spread the paste over the lamb in a large non-aluminum container and let the meat marinate, preferably overnight. Grill ten to fifteen minutes on each side. Let rest 10 minutes before slicing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Lemon-thyme Chicken Breasts Recipe By :Lowfat and Loving It,Ruth Spear (Nan Wavra) Serving Size : 5 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small boneless skinless chicken breast halves -- flattened 1 large garlic clove -- crushed 1/2 C Lemon Juice -- 1 1/2 lemons 2 Tbsp Olive Oil 1 Pinch Dried Thyme Salt And Pepper -- to taste Ruth Spear's "Lowfat and Loving It" Put the breasts in a glass baking dish that will hold them in one layer. Beat the remaining ingredients in a small bowl with a fork and pour over the chicken. Cover with plastic wrap and refrigerate for 2 hours. Turn the breasts once during that time. Preheat the broiler. Remove the breasts from the marinade and broil 4 min. on each side. Are also great the next day cold! Calories 171 Protein 26g Carbohydrates 1g Total Fat 6g Sat'd 1g polyunsat'd 1g Cholesterol 70mg Sodium 62mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Orange Mustard Chicken Recipe By :California Cook,Diane Rossen Worthington(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Main Dishes Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Mustard -- Grainy 1/4 C Dijon Mustard 1/4 C Fresh Orange Juice 1 Tsp Orange Zest -- Finely Chopped 1 Tbsp Balsamic Vinegar 1 Tbsp Olive Oil 1/4 teaspoon hot chile oil -- To 1/2 Tsp 2 Tbsp Fresh Tarragon -- Or Any Combo Of Mint Thyme, Chives, Basil & Flat-Leaf Parsley -- Finely Chopped 1/4 Tsp Cracked Black Pepper 6 Skinless Boneless Chicken Breasts Fresh Herb Leaves -- For Garnish Orange Slices -- For Garnish Combine the mustards, orange juice and zest, vinegar, olive oil, chile oil, herbs and cracked pepper in a small bowl. Taste for seasoning. Arrange chicken pieces in a large, shallow non-aluminum dish and pour marinade over chicken to coat it well. Marinate, covered, for between 30 minutes and 4 hours in the refrigerator. Prepare a barbecue for medium-high-heat grilling. Remove chicken from marinade and grill 3 inches from heat for 7 to 10 minutes on each side or until cooked through; if using boned breasts, cut cooking time in half. Serves 6. Entered into MasterCook by Reggie Dwork With permission from the San Jose Mercury News newspaper. - - - - - - - - - - - - - - - - - - - NOTES : Cal 229.8 Fat 5.9g Carbs 2.7g Fiber 0.6g Protein 30.6g Sodium 364mg CFF 23.9% From ???@??? Sun Aug 18 14:16:09 1996 * Exported from MasterCook * Grilled Peaches With Berry Sauce Recipe By :TOH (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Grilled, Smoked, Bbq Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Oz Raspberries, Frozen -- Slightly Thawed 1 1/2 Tsp Lemon Juice 2 Med Fresh Peaches -- Peel, Halved 5 Tsp Brown Sugar 1/4 Tsp Ground Cinnamon 1/2 Tsp Vanilla Extract 1 Tsp Butter Or Margarine In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 x 12"). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 min or until heated through. To serve, spoon the raspberry sauce over peaches. Yield: 4 servings Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 74.4 Fat 1g Carbs 16.9g Fiber 2.3g Protein 0.5g Sodium 12mg CFF 11.8% Here is another cool recipe: * Exported from MasterCook * Grilled Pork Skewers With Ginger Recipe By : GRILLIN' AND CHILLIN', SHOW #GR3631 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Meats Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless pork butt NOTE: I wouldsubstitute pork loin Red bell peppers -- cut 1 12 x 34-inch strips Red sweet onions -- cut in 1 1/2 x 3/4 x 1/2-inch strips Marinade: 1 tablespoon pineapple juice 1 tablespoon rice wine vinegar 1/4 teaspoon ground cumin 1/4 teaspoon ancho chile powder 2 tablespoons minced ginger 1 tablespoon minced garlic 1 ounce soy sauce Mix all marinade ingredients well. Cut the pork butt into 1inch cubes and marinate, covered in the refrigerator for 4 hours. Remove the meat from the marinade. Discard the remaining marinade. Thread the pork, red pepper and onion on skewers. Season to taste with salt and pepper. Grill over medium heat 5 minutes on each side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Raspberry Chicken Spinach Salad Recipe By :Fast and Healthy, May/June 1995, pg 29 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Salad Dressings Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Glaze And Dressing: 1 C Raspberry Jam -- red 1/3 C Red Wine Vinegar Salad: 4 Boneless Skinless Chicken Breast Halves -- about 1 lb 8 C Spinach -- torn 2 C Melon Balls -- or cubes 1 C Fresh Raspberries -- or halved small -- strawberries 1 Sm Red Onion -- thin sliced Grill Directions: Heat grill. In small bowl, combine preserves and vinegar; blend well. Reserve 1/3 C for glaze. Set remaining mixture aside. When ready to grill, oil grill rack. Place chicken on gas grill over med heat or on charcoal grill 4 - 6" from med coals. Brush chicken with reserved glaze; cook 5 min. Turn chicken over; brush with glaze. Cook an additional 3 - 7 min or until chicken is fork tender and juices run clear, brushing occasionally with glaze. Meanwhile, arrange spinach, melon, raspberries and onion on 4 individual dinner plates. Slice each grilled chicken breast crosswise; place on top of salads. Drizzle with remaining preserve mixture. Broiler Directions: Prepare glaze and dressing as directed above. Place chicken on broiler pan; brush with reserved glaze. Broil 4 - 6" from heat for 5 min. Turn chicken over; brush with glaze. Broil an additional 3 - 7 min or until chicken is fork tender and juices run clear, brushing occasionally with glaze. Continue as directed above. - - - - - - - - - - - - - - - - - - - NOTES : Dietary Exchange: 3 lean meat, 1 vegetable, 4 fruit Cal 380.2 Fat 2.5 g Carbs 70.5 g Dietary Fiber 7.3 g Protein 25.9 g Sodium 209 mg CFF 5.5% * Exported from MasterCook * Grilled Salmon With Ginger-orange Mustard Glaze Recipe By :Cooking Light/Denver Post Food Section 9/11/96 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Fresh Orange Juice 1/4 cup tamari soy sauce -- Or Soy Sauce 1/4 cup sherry -- cream 1/4 Cup Dijon Mustard 2 Tablespoons Ginger -- Peeled And Grated 24 Ounces Salmon Fillets -- 4 Fillets ( 6 -- Ounces Each) Cooking Spray Green Onion Fans -- Garnish (Optional) Combine first 6 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in refrigerator 30 minutes. Remove salmon from bag, reserving marinade. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil. Serve with salmon; garnish with green onion fans, if desired. Yield: 4 servings (serving size 1 fillet and 3 tablespoons glaze). Per serving: Calories 251.0; Total Fat 6.7g; Sat Fat 1.0g; Mono Fat 2.1g; Poly Fat 2.5g; Chol 88 mg. >From: "Robin Goldberg Isaacs" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Sweet Potatoes Recipe By :Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons orange juice 2 tablespoons water 2 tablespoons honey 1 garlic clove -- finely chopped 2 sweet potatoes -- cut lengthwise into -- 4 wedges per potato 1 teaspoon oil -- optional Steam sweet potatoes for 10 minutes in the microwave. Brush with oil (Optional) Spray grill with non-stick spray. Place potato wedges, cut sides down on rack. Cook 5 minutes on each cut side or until tender basting with orange juice mixture. 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Swordfish Steaks With Asian Bbq Sauce And Greens Recipe By :CHEF DU JOUR, ELKA GILMORE (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Hoisin Barbecue Sauce: 1/2 cup Chinese plum sauce 1/4 cup Chinese hoisin sauce 1 teaspoon Asian chile paste Grated zest of 1 orange 1/2 cup fresh orange juice 1 teaspoon garlic -- chopped 2 tablespoons cilantro -- chopped 1 teaspoon ginger -- chopped 1 teaspoon sesame oil 4 swordfish steaks -- (5 ounces each) skin removed 2 cups spicy greens -- loosely packed -- (mizuna, arugula, frisee, red mustard) 1/4 cup chicken stock -- ginger-infused 4 scallions -- with about 2 inches of greens, sliced 2 tablespoons fresh cilantro -- finely julienned 1 tablespoon peanut oil Garnish: 1 teaspoon mixed black and white -- and Cilantro sesame seeds Prepare the grill. In a small bowl, mix together all ingredients for the barbecue sauce and set aside. Wash greens, but do not pat dry. Place them into stock in a medium sauce pan over medium-high heat. Cover and steam for 1-2 minutes or until just wilted. Add the scallions and cilantro and steam for another minute and drain. Brush grill with peanut oil and cook swordfish steaks over very hot coals, brushing with barbecue sauce about 2-3 minutes on each side. To serve, place greens in center of large shallow bowl. Arrange steak on top and drizzle with sauce around. Garnish with sesame seeds and cilantro sprigs. Yield: 4 servings SHOW #DJ9233 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Swordfish With Sundried Tomato Sauce Recipe By :COOK'S CHOICE, Robin Vittetta (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 8 ounces swordfish steaks -- 1 inch thick 3 teaspoons fresh rosemary -- chopped 2 shallots -- minced 1/3 cup dry white wine 2 tablespoons lemon juice 1 teaspoon black pepper SHOW #CH1213 Combine rosemary, shallots, wine, lemon juice and pepper in shallow dish. Add fish and turn to coat both sides with marinade. Cover with plastic and refrigerate. Serve with "Sundried Tomato Sauce" (See recipe). Grill fish and top with sundried tomato sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Teriyaki Fish Recipe By :The Brand Name Fat-Fighter's Ckbk,S.Woodruff(Lavon Moffat) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fish steaks Marinade: 1/2 cup unsweetened pineapple juice 2 tablespoons soy sauce, low sodium 2 tablespoons dry sherry 2 tablespoons dark brown sugar 1 scallion -- finely chopped 1 teaspoon garlic -- crushed 1 teaspoon fresh ginger root -- minced or 1/3 teaspoon ground ginger 1 teaspoon sesame oil Combine all the marinade ingredients & mix well. Marinate tuna steaks several hours or overnight (cover & refrigerate). Grill steaks over medium heat (or under a broiler) for 4 - 5 minutes per side or until steaks easily flake with a fork. - - - - - - - - - - - - - - - - - - - NOTES : Use firm-fleshed steaks (grouper, mahi mahi, swordfish, tuna or amberjack). I didn't use the sesame oil. The nutritional info is obviously dependent on the fish used but I'll give the info according to the book. Per serving: 149 calories, 1.9 g fat, 53 mg cholesterol & 146 mg sodium I used tuna, which raised the fat to about 6 g & brought it just under the 30% fat range (if you don't use the sesame oil). * Exported from MasterCook * Grilled Tofu Recipe By :Vegetarian Times August 1993 (Mary Carroll) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound tofu -- extra firm 1/4 Cup Orange juice 1 Teaspoon low sodium soy sauce Cut block of tofu lengthwise into 8 equal-sized slices. Set a cutting board over the sink and place a double layer of paper towels on top. Arrange tofu in one layer on cutting board, then top with a clean dishtowel. Place a second board on top, then a 4- to 5-pound weight, such as a thick phone book or heavy pot. Let sit for 20 minutes. Uncover tofu and place in one layer in a shallow baking dish. Drizzle with orange and soy sauce. Marinate at room temperature for 20 minutes. Broil or grill until lightly browned, turning once. Serve chilled or at room temperature. Serves 8. Author's Note: pressed tofu grills beautifully. I like this marinated version, which is delicious on top of Cold and Spicy Noodles (see recipe) or simply as a sandwich filler. Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Turkey Marinated In Soy, Ginger And Lime Recipe By :GRILLIN' AND CHILLIN', SHOW #GR3640 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ginger/Garlic Marinade: 1 cup soy sauce -- preferably low sodium 1/2 cup fresh ginger -- coarsely chopped 1/2 cup garlic -- coarsely chopped 1/4 cup fresh lime juice 1/4 cup honey 6 turkey breasts -- skinned and boned 1 cup Corn and Grilled Pepper Relish -- (see recipe) Combine all the marinade ingredients in a small saucepan and bring to a boil. Remove from heat and refrigerate until cool. Add the turkey breasts to the marinade and let marinate, refrigerated and covered, for 8 hours or overnight. Prepare a wood or charcoal fire and let it burn down to embers. Remove turkey breasts from the marinade and pat dry, discarding the marinade. Grill the turkey for about 4 minutes on each side. Serve immediately, with the relish spooned over. Yield: 6 servings - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with CORN AND GRILLED PEPPER RELISH * Exported from MasterCook * Grilled Vegetable Salad (Salata Mechouya) Recipe By :Naomi Diguid Flatbreads & Flavors, J. Alford (Linda Brock) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Salads Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 med tomatoes 6 lg Anaheim chili peppers 3 cloves garlic -- peeled 1 sm onion -- quartered 1/4 tsp ground cumin 1/4 tsp freshly ground black pepper 1/2 tsp salt -- to taste 2 tbsps lemon juice 1/4 c parsley -- finely chopped Grill vegetables over medium-hot coals, turning frequently, until they have blackened patches all over. Remove stems and seeds from peppers (remove skin if desired) and cut in strips. Cut tomatoes into 4-5 pieces each and remove core. Slice onion quarters in half crosswise and separate. Crush or chop garlic. In small bowl, blend to gether all othger ingredients except parsley. Pour over vegetables, stir to coat and let sit 30 minutes. Stir in parsley just before serving. - - - - - - - - - - - - - - - - - - - NOTES : Recipe called for 1-2 tbsp olive oil as part of dressing. Makes appetizer or salad-size servings. * Exported from MasterCook * Grilled Vegetable-hummus Roll-ups Recipe By :CHEF CARRIE LATT WIATT (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 carrots -- peeled and sliced on the diagonal 4 zucchini -- sliced on the diagonal 4 yellow squash -- sliced on the diagonal 1/4 cup balsamic vinegar 1 teaspoon minced garlic 1 teaspoon dried oregano 1 teaspoon dried basil 8 whole wheat tortillas 1 cup hummus -- (see recipe) From: CHEF DU JOUR, CHEF CARRIE LATT WIATT,SHOW #DJ9245 (http://www.foodtv.com) Preheat the grill or broiler. In a large bowl, toss the vegetables with the vinegar, garlic, oregano, and basil. Grill or broil until browned and tender on each side. Remove. Warm the tortillas 30 seconds under the broiler or wrapped in plastic in the microwave to soften. To assemble, spread 2 tablespoons of hummus on each tortilla. Top with 1/2 cup of the vegetables and roll up tightly. If desired, slice the rolls on the diagonal to serve. Yield: 8 servings PORTION: 1 roll CALORIES: 253 FAT: 5.2 (18% of calories) PROTEIN: 10.3 gm CARB.: 46.7 gm CHOL.: 0 mg SODIUM: 308 mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Vegetables Recipe By :Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonfat Italian salad dressing herbs of choice ie: rosemary, garlic, basil vegetables of choice butter flavored spray Combine salad dressing and herbs Marinate vegetables in mixture for 10 minutes or more Coat grill rack with cooking spray to prevent sticking Place vegetables on the grill cut sides down. Cook 5 minutes Turn vegetables and cook an additional 5-10 minutes or until tender. Corn will take about 8 minutes and will need to be turned often - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ground Meat Mix Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 20 Preparation Time :0:10 Categories : Chicken Eat-Lf Mailing List Homemade Mixes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg whites -- whipped 2 c bread crumbs 1 c celery -- chopped 1 c onions -- chopped 1 c bell peppers 1 c carrots -- shredded 1 tsp salt 1/2 tsp olive oil 3 pounds skinless boneless chicken breast -- ground, cooked In a mixing bowl, combine egg whites, bread crumbs, celery, onions, bell peppers, carrots, and salt. Add chicken and mix well. In a skillet, heat oil over medium heat. Add chicken mixture. Cook until chicken is no longer pink. Cool. - - - - - - - - - - - - - - - - - - - NOTES : Serving size equals 1 cup. Measure in 2 cup portions into 5-16 ounce containers. Freeze or use in recipe. * Exported from MasterCook * Ground Meat Pie Recipe By :Bobb1744 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pies, Crusts & Pastry Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ground turkey 1/4 pound ground beef 1 small onion -- chopped 1 4 ounce can sliced mushrooms -- drained 4 ounces lowfat cream cheese -- cubed 1 tablespoon flour 1/2 teaspoon savory 1/2 teaspoon black pepper 1/4 teaspoon salt 5 1/2 ounces biscuit dough -- (refrigerated) 1 cup lowfat cottage cheese 1 egg paprika Combine ground meat to equal 1 pound. Add to large skillet with onion. Brown and drain meat in colander. Pat dry. wipe skillet with paper towel. Return meat and add mushroosm and cheese. Cook over Low heat, stirring to melt cheese. Stir in flour, savory, pepper and salt. Blend well. Flatted and split biscuits. Make into crust in 9" pie plate, coated with Pam. Spoon meat mixture into crust. Combine cottage cheese and egg. Mix well. Spread evenly over meat. Sprinkle with paprika. Bake at 350 F. for 40 mins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ground Turkey Burritos Recipe By :DIANAR@delphi.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground turkey 1 onion -- chopped 1 red and green bell peppers -- chopped (1 to 2) a few serrano or jalapeno chilis -- chopped (optional) 1 clove garlic -- minced 1 can nonfat refried beans 1 can green chile -- drained 3/4 cup picante sauce -- or medium salsa 1 teaspoon ground cumin 1/2 teaspoon oregano 1 teaspoon salt 1 dash cayenne pepper -- to taste I make a big (triple) batch of these every 3 or 4 weeks. I believe I could live on them! Brown the turkey with onion, peppers and garlic. Drain excess fat. Add the remaining ingredients and simmer about 10 minutes. Let cool a bit so the mixture is a little firmer. Warm flour tortillas (8-10 for this recipe, I believe) in the microwave or in a frying pan individually. Put a BIG spoonful of mixture in the middle of each tortilla, wrapping and folding the ends within. I freeze these on a cookie sheet and then wrap individually in aluminum foil and store in freezer bags. They are great warmed up, cheese and salsa as toppings. It's a great recipe to play with. I add black beans sometimes, shredded Monterrey Jack Cheese, rice, whatever. I make them just a little bit hotter every time:-) - - - - - - - - - - - - - - - - - - - NOTES : DIANAR@delphi.com * Exported from MasterCook * Ground Turkey Meat Loaf Recipe By :Fifty Two Meat Loaves Serving Size : 8 Preparation Time :0:30 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c zucchini -- grated 2 tsps salt 1 1/2 c onions -- chopped fine 1/2 c egg white 1/2 c ketchup 1/3 c ketchup 1 1/2 tbsps Worcestershire sauce 1 tbsp mustard -- prepared 3 cloves garlic -- crushed 1/2 tsp black pepper 1/2 tsp thyme 1/2 tsp oregano 2 lbs turkey -- ground 1/2 c bread crumbs Preheat oven at 350. Prepare a loaf pan or muffin tins with cooking and flour. In a strainer set over a bowl, combine zucchini and 1 teaspoon salt and let stand, stirring once or twice, for 30 minutes. With your hands squeeze as much liquid out of the zucchini as possible. In a mixing bowl, stir onions, zucchini, egg white, 1/2 cup ketchup, Worcestershire sauce, mustard, garlic, reamining 1 teaspoon salt, pepper, thyme, and oregano. Add meat and bread crumbs and mix well. Transfer meat mixture to loaf pan and pack it firmly into a loaf. Brush remaining ketchup to form a glaze as it bakes. Smooth top with the back of a spoon. Bake meat loaf for about 1 hour depending on pan size. Let meat loaf rest on a rack for 10 minutes before slicing. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Recipe By :(Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each Avocado -- pitted & peeled 1 each onion -- minced 1 teaspoon Chili powder 1 teaspoon Salt 1/2 teaspoon ground pepper 1 each chopped tomato Mash avocados with silver spoon. Beat in the other ingredients until creamy. Refrigerate. You can substitute 2* green finely chopped chili peppers instead of chili powder. * For standard serving size. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole #2 ("Mock") Recipe By :Back to the Country Newsltr, Barbara Schmidt Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. chopped broccoli -- cooked and chilled 1/4 c. light sour cream 1 tbsp. minced onion -- to 2 1 tbsp. nonfat mayonnaise 2 tbsp. lemon juice -- to 3 T 1/4 tsp. chili powder 1 tsp. garlic powder raw veggies Here's a dip you might want to try on your new diet. Taste alot like guacamole-but without the fat of the avocado. In a food processor or blender, combine the broccoli, sour cream, mayo, onion, lemon juice, and chili powder. Refrigerate for several hours or over- night. 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole #3 ("Mock") Recipe By :Cooking Light (DIane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onion -- in 1" pieces 15 Ounces canned peas -- drained (very young) 1/4 Cup nonfat sour cream 4 Tablespoons tomatillo salsa 1/4 Cup tomato -- chopped 1/4 Teaspoon garlic salt 1/8 Cup red onion -- finely chopped (up to 14cup) salt -- to taste In a food processor blend the green onion and peas until smooth. Fold in everything else. Cover and chill. This was even better the second day :) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole #4 (Low-fat) Recipe By :(John M. Nardo) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup onion -- chopped (50 ml) 1 tsp garlic -- minced (5 ml) 2 tsp chili powder -- (10 ml) 2 tsp cumin -- (10 ml) 2 cups frozen peas -- (350 g) 1/3 cup water -- (75 ml) 4 tsp lemon juice -- (20 ml) 1/4 cup avocado -- chopped (50 ml) 1/4 cup tomato -- diced (50 ml) 1/2 tsp salt 1/2 tsp pepper -- (2 ml) Cook first 4 ingredients in a non-stick pan over medium heat until onion is soft. Add the peas and water. Cover and cook 3 minutes. Puree in blender until smooth. (A blender works better than a food processor for this recipe.) Let cool and add remaining ingredients. Serve as a side salad, with tortillas or with nacho chips. Makes 5 - 1/2 cup servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole #5 (Mock) Recipe By :FF Mailing List (Laura Fertwagner) (Ellen Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Rave Reviews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup asparagus -- cooked 2 Tablespoons chili peppers -- diced 2 Teaspoons tomato paste 2 Teaspoons lemon juice 1 Tablespoon onion -- chopped 3 Tablespoons nonfat mayonnaise -- or- yogurt or sour cream 1/4 Teaspoon cumin 1/4 Teaspoon garlic powder 1/8 Teaspoon white pepper Put all of the ingredients in a blender or food processor. Blend to desired consistency. Voila!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole #6 (Mos' Nilly) Recipe By :Outdoor Cooking With Inside Help,J. Wilson(Aimee Bucchino) Serving Size : 10 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Salads Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each avocado 2 teaspoons Worcestershire sauce -- Lea & Perrins 1 clove garlic 1 tablespoon Salt 4 ounces Feta cheese 2 tablespoons Olive oil 1 tablespoon mustard -- Poupon or creole 1 tablespoon Lemon juice 2 tablespoons Wine vinegar 3/4 cup parsley -- or cilantro, chopped 2 teaspoons hot sauce -- Louisiana 1 cup Chopped tomatoes 1 head lettuce -- as bed for serving Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Dip (Splendiferous) Recipe By :(Aimee Bucchino) Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each avocado -- Md.Lg. 1/4 cup Lime Juice 2 cups Tomatoes -- Fresh, Ripe, Diced 1 cup Yellow Onion -- Diced 1 tablespoon Jalapeno Pepper -- Diced 1/4 teaspoon Hot Sauce 1/4 cup fresh cilantro -- Chopped, OR 4 teaspoons cilantro pesto -- dried, Crushed Cilantro Sour cream Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients one at a time, blending well after each addition, in the order given. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Salad Recipe By :(Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Mexican & Southwestern Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 each avocado -- large 1 clove garlic -- minced 1 each tomato -- chopped 4 ounces green chile -- canned, chopped 2 1/2 tablespoons lemon juice -- or lime juice 1 teaspoon Salt Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa. - - - - - - - - - - - - - - - - - - -