* Exported from MasterCook * Mac N' Cheese With Chili Recipe By :FF List (Di Coldiron) Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box mac and cheese -- Kraft Dinner 1 can Health Valley spicy veggie chili 1 1/2 teaspoon chili powder sliced veggies (e.g. zukes, yellow squash) Prepare noodles and drain. While draining, use the same pot to briefly warm the chili. Add the still-warm macaroni on top, add cheese packet and chili powder, mix well. The juice from the chili helps spread the other stuff really well. Add sliced veggies, if you like. (I loved the veggies added; my husband hated them . . . now I mix mine in on my plate and he eats his separately!). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mac N' Cheese With Chili #2 Recipe By :FF List (Lucinda Rasmussen) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Quick & Simple Ideas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boxes Kraft Dinner Macaroni and Cheese -- (with powdered cheese) 1 Can chili beans -- (16 oz) with spices 1 Can tomatoes -- (16 oz) with or without seasonings 1 bell pepper -- coarsely chopped 1 onion -- coarsely chopped Prepare KD macaroni, reserving the powdered cheese. Meanwhile, saute the onion and green pepper in water. Add tomatoes and beans and heat through. Sprinkle one packet of cheese powder over drained macaroni in a big bowl. Stir to coat. Reserve the other packet for a future use. Mix in the hot bean mixture and stir well. It made about 6 good sized servings. Notes: The chili beans I used were canned navy beans to which spices are added. It was fatfree and purely vegetarian. The beans were really creamy in texture, which I believe added to the overall pleasantness of the dish. Even with using only one packet of cheese the recipe had a good cheese taste. I would imagine this recipe would be fine without any cheese, for those of you avoiding cheese. The tomatoes are by Del Monte (I think) from a line of tomatoes that are pre-seasoned. They are cut to just the perfect size for chunky chili, etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni And Cheese Recipe By :Susan M. Lewey Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking spray 1 teaspoon diet margarine 1 large yellow onion 1/2 cup flour pepper -- to taste 2 cups skim milk 1 pound nonfat block cheese 8 ounces cooked macaroni Directions: 1. In a preheated non-stick 12" skillet, spray the pan with PAM Olive Oil Spray and and a big dab (more than a teaspoon but less than a tablespoon) of low-fat or nonfat margarine. I have used the Promise brand of nonfat margarine and the recipe turned out O.K. Remember Jeff Smith, the Frugel Gormet says "hot pan, cold oil and food won't stick." 2. Saute a diced medium to large yellow onion (depends on how much you like onions), Videlia if available, until the onions are limp and shiny. 3. Sprinkle flour (1/3 to 1/2 cup) and pepper to taste over the onions and stir together until the flour is totally mixed and there are no lumps. This takes a few minutes. What your are making is a white sauce with onions. 4. Next add about 2 cups of skim milk to the roux and cook until the sauce is thick and smooth (once you add the milk, continue to stir the sauce otherwise you will have lumpy stuff in your skillet). 5. When the sauce is done, take the skillet off the heat and add about a pound or so of nonfat block cheese (Healty Choice melts good for this). Stir until cheese is melted and throughly mixed in the sauce. Add more or less cheese according to taste. 6. Stir together cheese sauce and 6-8 oz. of cooked macaroni in a BIG bowl or a 13x9" pan (if you're going to bake it, 350 degrees for 20-25 minutes). You can add different spices to the cheese sauce such as garlic powder or paprika or Mrs. Dash table blend, etc., depending on your taste buds but add them when you add the flour to the onions so that the sauce is smooth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni And Cheese Pie Recipe By :Bisquick (Gayle Albert) Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Pasta Pies, Crusts & Pastry Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups cheddar cheese -- shredded,divided 1 cup elbow macaroni -- uncooked 4 eggs 1/4 teaspoon salt 2 1/4 cups milk 1/2 cup biscuit mix 1/4 teaspoon hot pepper sauce Preheat the oven to 400 degrees. Grease a 10-inch pie plate. In a medium-sized bowl, combine 2 cups cheese and the macaroni; sprinkle into the pie plate. Except for the remaining 1/4 cup cheese, beat the remaining ingredients until smooth for about 15 seconds in a blender on high speed (or for 1 minute in a large bowl with a hand beater). Pour into the pie plate. Bake for about 40 minutes, until a knife inserted in the center comes out clean. Sprinkle with the remaining 1/4 cup cheese. Bake until the cheese is melted, 1 to 2 minutes. Cool for 10 minutes then cut into wedges. Makes 6-8 servings. Other cheeses can be substituted in this recipe - try swiss! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni And Tomatoes Recipe By :Howard Lawson Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup macaroni -- uncooked 1 quart canned tomatoes salt and pepper Cook macaroni and drain. Return to pan and add the tomatoes. Break up tomatoes with edge of cooking spoon. Reheat and add salt(if needed) and freshly ground pepper. BUTTER may be added if you feel sinful enough. SERVE: With a crusty, hearty bread and you have a good Sat- urday lunch. Some of us dunk our bread. This dish has been eaten in our family for at least 3 gener- ationns and it looks like the 4th likes it too. Of course, no respectably cookbook would include such a recipe. Try it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni And Veggie Salad Recipe By :Ronzoni (Robin Poirier) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box elbow macaroni -- cooked 1 1/2 cups lowfat mayonnaise 8 oz. nonfat yogurt 2 tablespoons mustard 1/3 c. cider vinegar Various veggies, but I like to use tomatoes, green peppers, radishes, carrots, celery and a *few* green stuffed olives to give it some color and a little *zing*. I made it *by the books* the first time and found that it was extremely *wet.* (It did dry out and was great several days later.) I'm going to cut down on the yogurt and vinegar some the next time. You may also want to cut back a bit on the mustard - it was a good *hearty* shade of yellow. My best suggestion is to add the ingredients to taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni Overnight Salad Recipe By :(Patti McCoy) Serving Size : 24 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package macaroni -- very small macaroni 1 sm can pineapple -- drained 2 cups miniature marshmallows 1 cup fruit cocktail 4 eggs -- beaten 1/2 cup lemon juice 1 cup light whipping cream Cook macaronin according to directions on package. Cool. Combine with pineapple, mandarin oranges, marshmallows, and fruit cocktail. Sauce: In double boiler add eggs, powdered sugar and lemon juice. Stir constantly until thickened. Cool. Pour over fruit and macaroni. Refrigerate overnight. Berfore seving add whip cream Nutrtitional Information: per serving: 90 calories 4 g fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni Salad Recipe By :Cmon America Lets Eat, Susan Powter (Lors1) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups elbow macaroni -- cooked 1/2 cup nonfat mayonnaise -- or Miracle Whip 1/2 cup nonfat sour cream 2 Tbl rice vinegar 1 1/2 teaspoons Natures Seasonings 2 Tbl chopped parsley 1 cup frozen peas -- thawed 3/4 cup nonfat cheddar cheese -- shredded Combine all ingredients well and refrigerate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mackerel Spread Recipe By :Rhona Gerber Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can mackerel -- water-packed skinless and boneless 2 slices Vidalia onion -- (Thick slices) 1/8 teaspoon Mrs. Dash table seasoning 1/8 teaspoon Mrs. Dash lemon herb seasoning 1/4 teaspoon paprika 1/8 teaspoon dried garlic 1/4 teaspoon dry mustard Use whatever liquid is in the can, and, if necessary, add a bit of water. Put it all into a food processor and process until it has the consistency of a pate. Serve with whole grain crackers and enjoy guilt-free! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Magic Tasting Chicken Breasts Recipe By :QUICK&EASY DIET GOURMET RECIPES,FRANCINE PRINCE(Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons tarragon vinegar 1/4 cup apple juice 1/4 cup Madeira Wine 1 medium onion -- coarsely chopped 2 teaspoons minced garlic 1/2 teaspoon dried savory -- crushed 1/2 teaspoon ground ginger 1 Tablespoon minced parsley 1/2 teaspoon grated lemon rind 1 1/2 pounds boned and skinned chicken breast halves -- 1/4" thick 1 Jar Pimiento -- well drained, cut into 1/2 inch slivers Use heavy bottomed saucepan or kettle Combine all ingredients except chicken and pimento in heavy bottomed saucepan or kettle. Bring to boil. Reduce heat to simmering. Cover and simmer for 5 mins. Wash and dry chicken. Add to sauce, turning to coat. Bring sauce to simmering point again, spooning mixture over chicken. Cover and simmer for 15 mins. Transfer to warmed serving plate. Strain sauce, pressing out juices. Pour over chicken. Garnish with pimento slivers and serve. Serves 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Malt Shop Pie Recipe By :Recipes For Busy People (Anita Matejka) Serving Size : 6 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 c low-fat graham cracker crumbs 1 tbsp oil ----Filling---- 2 cups nonfat frozen vanilla yogurt -- thawed 1/4 c malted milk balls -- crushed 1 tbsp skim milk 2 tbsps chocolate malted milk 3 tbsps marshmallow cream 1 tbsp skim milk 1 c Cool Whip. Free Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine vanilla yogurt, malted milk balls, and 1 tablespoon of milk. Spread into prebaked crust. Freeze while preparing top layer. In a mixing bowl, combine malted milk, marshmallow cream, remaining milk, and whipped topping. Spread mixture over layer in crust. Freeze until firm or overnight. - - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with crushed malted milk balls. * Exported from MasterCook * Malted Rye Bread Recipe By :Best Bread Machine Cookbook Ever,Madge Rosenberg(R.Dwork) Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf : -- (Small loaf:) 1 1/2 Tbsp Active Dry Yeast -- (1 tsp) 2 1/2 cups Bread Flour -- (1 2/3 C) 1 C Rye Flour -- (2/3 C) 1 1/2 Tsp Salt -- (1 tsp) 3/4 Tsp Cardamom -- (1/2 tsp) 1 Tbsp Wonderslim -- * NOTE (1 1/2 T) 1 tablespoon barley malt syrup 1/3 C Honey -- (1/4 C) 2 Egg Beaters(r) 99% egg substitute -- ** 1 1/4 cups Skim milk -- *** (3/4 C + 2 T) 2 Tbsp Caraway Seed -- ****NOTE * NOTE: Original recipe called for 1/4 C oil (large) and 3 T (small). ** NOTE: Original recipe called for 3 eggs (large) and 2 eggs (small). *** NOTE: Original recipe called for regular milk - I use nonfat milk dry powder and the appropriate amt of water. **** NOTE: I add up to 2 T caraway seeds to the large loaf. 1. Scald the milk. Let cool to room temperature (I don't do this) 2. Add the milk and all remaining ingredients in the order suggested by your bread machine manual and process on the basic bread cycle. This is excellent! - Reggie Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 165.2 Fat 0.8 g Carbs 33 g Dietary Fiber 2.4 g Protein 6.1 g Sodium 266 mg CFF 4.1% * Exported from MasterCook * Mandarin Hot And Sour Soup Recipe By :(Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cups Soup stock -- 6-8 cups 1/2 Square bean curd -- (optional) 3 Each Dried black mushrooms -- 2-3* 4 Each Dried wood ears -- (optional)* 1 Slice cooked ham -- shredded** 1 Teaspoon Chili oil -- (optional) 3/4 Teaspoon Salt 1/2 Teaspoon Sugar 2 Teaspoons eggs -- lightly beaten 1/4 Pound pork -- lean 1/4 Cup Bamboo shoots -- shredded 2 Tablespoons button mushrooms -- sliced 2 Stalks green onion -- chopped 4 Tablespoons Vinegar 1/4 Each Hite pepper 1/2 Teaspoon Sesame oil 1 Tablespoon Soy sauce 3 Tablespoons Cornstarch -- in 3 t water * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mandarin Orange Yellow Cake Recipe By :(Ozettt@AOL.COM) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow cake mix 1 can mandarin oranges -- reserve juice 3 egg whites 1 1/2 cups water Preheat oven to 350 degrees. Spray with non-stick Pam-type. In mixing bowl combine cake mix, egg whites, and water. Empty juice in measuring cup. Should be at least 1/4 cup if not add water. Mix this and the oranges in cake mix with electric beat for 2 minutes at med.-high speed until lumps are gone. Bake for 30 minutes or until cake springs back. Cool on rack. You could also mix in 8 oz. of softened fat-free cream cheese to give it a different flavor. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mandarin Slaw Recipe By :Veggie Times, January 1996 (Simmie Sinow) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Carrots -- Shredded 1 1/2 Cups red cabbage -- shredded 4 Scallions -- thinly sliced 1 Can Mandarin Oranges -- (11 Oz.) drained 2 Tbsp Vinegar -- White 2 Tsp Canola Oil 1 Tsp Sugar In a medium bowl, combine carrots, cabbage, scallions, and mandarin oranges. In a small bowl or cup, whisk together vinegar, oil, and sugar. Pour dressing over slaw, toss, and refrigerate until serving. Note: Can subsitute peanut oil in place of the canola oil. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango Flummery Recipe By :Sunset Fresh Produce (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lg Mangos -- peel, slice 2 Tbsp Lemon Juice 1 C Orange Juice 2/3 C Sugar -- or substitute 1/3 C Tapioca -- quick cooking kind 1/2 Tsp Orange Peel -- grated Banana Slices -- optional In a blender or food processor, whirl mangoes until pureed; you should have 3 C. Transfer puree to a 3 qt pan. Stir in lemon juice, orange juice, sugar, and tapioca. Let stand for 5 min.; then bring to a full boil over med-high heat, stirring constantly. Remove from heat; stir in orange peel. Let cool for 15 min.; cover and refrigerate until softly set (about 2 hrs). To serve, spoon flummery into 4 - 6 servings. - - - - - - - - - - - - - - - - - - - NOTES : Cal 269.3 Fat 0.4 g Carbs 69.3 g Protein 1 g Sodium 3 mg Dietary Fiber 2.2 g CFF 1.3% * Exported from MasterCook * Mango Fruit Parfait Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Mango -- cubed (2 mangos) 1/4 cup orange juice -- freshly squeezed 24 Strawberries -- hulled 1 cup Kiwi fruit -- peeled and sliced -- 4 kiwis 12 raspberries Put the mangoes and orange juice in a blender and puree until smooth. Slice 20 of the strawberries, leaving 4 whole. Line the bottom of 4 balloon wineglasses with the sliced strawberries. Pour a thin layer of the mango puree over each to cover. Reserving 4 kiwi slices, layer the rest on top of the puree. Divide the remainder of the mango puree among the glasses. Top each with a slice of kiwi surrounded by raspberries. Make a slit in each of the whole strawberries and position 1 on the rim of each glass. Cover with plastic wrap and refrigerate for 15 minutes. Fat per serving= 0.8 grams Calories per serving= 139 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango Malai Recipe By :FF: LiIndian Lowfat Cooking,R. Razzaq (Mindy Mymudes)(ari) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Indian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound mango 1 cup nonfat yogurt 2 tablespoons sugar -- up to 3 tbsp 2 teaspoons lemon juice pinch nutmeg pinch salt 2 ounces grapes -- black Put mango, yogurt, sugar, lemon juice, nutmeg and salt into blender and process until smooth. Spoon into 4 serving dishes, halve grapes, discard seeds, and decorate dessert with them. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango 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 cup mango -- diced 1 cup cantaloupe -- diced 1 can chopped green chiles -- drained 1/3 cup scallion -- thinly sliced 1/4 cup cilantro -- chopped 2 tablespoons fresh lime juice 1 pinch ground red pepper Mix all ingredients in a bowl. Serve soon or refrigerate up to 3 days. - - - - - - - - - - - - - - - - - - - Serving Ideas : grilled fish, esp. salmon, swordfish, or shrimp kebobs NOTES : Makes 3 cups. * Exported from MasterCook * Mango Salsa #2 Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole mango -- seeded and diced 1 red onion -- finely chopped (about 2 T) 1 Large garlic clove -- finely minced 1 Whole lime -- juiced 2 Teaspoons chili pepper -- finely minced 1 Tablespoon fresh cilantro -- chopped salt and pepper -- to taste tomatoes -- cubed, optional Mix all ingredients, and chill about an hour for flavors to mix. I made couscous for 2 servings according to the package (you get about 1 heaping cup cooked). I mixed the couscous and salsa together, and ate it cold, and I thought it was great, and I imagine it's pretty much fat free, or at least less than 1 gram per serving. The original salsa recipe was for oranges, so I imagine you could try those instead of mangoes, or try pinapple or some other citrus type fruit. - - - - - - - - - - - - - - - - - - - Serving Ideas : Stir into couscous * Exported from MasterCook * Mango Sorbet Recipe By :Newsgroups: alt.food.fat-free (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Whole Mangos -- or 3 1 Tbsp Lemon Juice 2 Tbsp Orange Liqueur I made my own mango sorbet a few weeks ago. Mush up the pulp from 2 large or 3 medium mangos in a food processor. Place in a steel pan or bowl; cover and freeze (about 8 hours). When ready to serve, break into chunks and whirl it in the food processor with 1 tablespoon lemon juice and 2 tablespoons orange liqueur. Makes about 4 servings. Cheap *and* really good! Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com Diane Diesh diane@advtech.uswest.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango-lime Puree Recipe By :Casa Madrona Restaurant Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Mango -- peeled and seeded Juice of 2 limes From Casa Madrona Restaurant in Sausalito, Calif. Puree mango with lime juice until smooth. Strain. Serve with shellfish or as a dessert sauce. Serves 4. Nutritional analysis per serving: 38.8 calories; 0.1 grams total fat; (0 grams saturated fat); 0.2 grams protein; 9.2 grams carbohydrates; 0 milligrams cholesterol; 1.0 milligrams sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango-nut Upside-down Orange Cake Recipe By :Cooking Light, Sept,1996,pg 84 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Nonfat Margarine -- Melted 1/4 C Firmly Packed Brown Sugar 1 1/2 C Mangos -- Thinly Sliced 1 C All-Purpose Flour 3/4 Tsp Baking Soda 1/8 Tsp Salt 1/4 C Stick Margarine -- *Note 2/3 C Granulated Sugar 1 Tsp Vanilla Extract 1/4 cup egg beaters(r) 99% egg substitute -- Plus 1/8 cup egg beaters(r) 99% egg substitute -- Or Equiv To 1 Lg Egg 1/2 cup Nonfat Plain Yogurt 1 Tbsp Pecans -- Chopped, **Note *NOTE:Original recipe used stick margarine. I used Promise Fatfree margarine for this. And for the 1/4 C I used a low fat margarine but not Promise. **NOTE: I added 1 T pecans which were not in the original recipe. Preheat oven to 350 deg F. Coat the bottom of a 9 inch round cake pan with melted margarine. Sprinkle brown sugar over margarine. Arrange mango slices spokelike over brown sugar, working from center of pan to edge; set aside. Combine flour, baking soda, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of a mixer until well-blended. Add orange rind, vanilla, and egg; beat well. Add flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture; beat well after each addition. Pour batter over mango slices. Bake at 350 deg F for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cake cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. In vert onto a cake plate, and cut into wedges. Serve cake warm. Makes 8 servings. This is absolutely fabulous!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 231.1 Fat 6.5g Carbs 40.7g Fiber 0.4g Protein 3.3g Sodium 263mg CFF 24.9% * Exported from MasterCook * Manicotti Recipe By :Betty Crocker (Shneor Sherman) Serving Size : 7 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 large Tomato -- chopped (about 1c) 1 teaspoon Dried Basil 30 ounces tomato sauce 3 cloves garlic -- crushed, to taste 8 ounces Pasta -- manicotti shells -- 14 total, uncooked Filling: 1 pint Nonfat Cottage Cheese -- - 2 T 2 ounces nonfat parmesan cheese -- grated 1 teaspoon Dried Thyme 1 clove Garlic -- crushed 1 lg Onion -- grated, pour off excess liquid 2 Egg beaters(r) 99% egg substitute -- or equiv to 2 jumbo eggs 10 ounces frozen chopped spinach -- thawed and drained 1/4 teaspoon White Pepper -- optional Combine above ingredients to make the sauce. Combine ingredients for the stuffing Stuff the manicotti shells as full as you can with the filling. Heat oven to 350 degrees fahrenheit. Take a 13 x 9 x 2 baking dish, and pour about half the sauce in, making sure the bottom is entirely covered. Place the uncooked, stuffed manicotti in the baking dish (they will be touching-it's ok). Pour the rest of the sauce on top, making sure the manicotti are totally covered. Bake 1 1/2 hours at 350. If you like, sprinkle another 4 oz. of shredded mozzarella on top. Serve hot. Keeps well in refrigerator for up to 3 days. OK to freeze. (Recipe adapted from Betty Crocker) Notes: This may take up to an hour to prepare; you can't hurry stuffing the shells. Feel free to make your own tomato sauce instead of using prepared sauce. Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 265.2 Fat 1 g * Exported from MasterCook * Manicotti And/or Lasagna Recipe By :Peter Brauer Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 15 ounces nonfat ricotta cheese 16 ounces nonfat mozzarella cheese 10 ounces frozen chopped spinach 3 egg whites 1/4 cup parmesan cheese Sauce: 15 ounces tomato sauce 6 ounces tomato paste 2 1/2 cups water 1 package McCormick spaghetti sauce mix 2 tablespoons red wine -- (optional) Pasta: 8 ounces lasagna noodles -- uncooked or 8 oz dry manicotti noodles Mix all sauce ingredients, bring to a boil, set aside. Mix spinach, ricotta, eggs, parmesan together, set aside. For manicotti: Stuff dry tubes with filling, this will fill one box of #66 manicotti, or 8 oz. of manicotti tubes almost perfectly. Spread sauce in bottom of glass pan enough to cover it, place tubes in pan, cover with sauce, sprinkle cheese over top. Bake at 350 degrees for one hour covered with foil. For lasagne: Pour 1/2 cup sauce in pan. Make one layer of dry noodles in pan, noodles must be dry. Layer half the spinach ricotta, half the sauce, and half the mozz. Place another layer of dry noodles, then remaining spinach ricotta, sauce, mozz. Cover with foil, bake at 350 degrees for one hour covered, then uncover and bake another 10 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Bread Pudding Recipe By :Cooking Light,March 1995 (Ann Miner) Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Italian bread cut into 1-inch cubes -- (about 3 1/2 cups) Vegetable cooking spray 2 1/2 cups 1% low-fat milk 1/3 cup maple syrup 2 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 2 egg whites 1 egg 1/3 cup raisins Arrange the bread cubes in a single layer on a baking sheet. Bake at 325 degrees for 10 minutes. Place bread cubes in an 8-inch square baking dish coated with cooking spray. Combine milk and next 8 ingredients in a medium bowl, and stir with a wire whisk until well-blended. Stir in raisins. Pour milk mixture over bread, tossing gently to coat. Let the mixture stand 40 minutes. Bake at 350 degrees for 1 hour and 10 minutes or until pudding is set. Serve warm. Yield: 8 servings. NUTRITIONAL INFORMATION: CALORIES 172 (9% from fat); PROTEIN 6.3g; FAT 1.7g (sat 0.7g, mono 0.5g, poly 0.1g); CARB 32.8g; FIBER 0.9g; CHOL 30mg; IRON 0.9mg; SODIUM 223mg; CALC 115mg . Formatted by Olivia Liebermann. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Cream Pudding Recipe By :Quick & Healthy Cooking, Oct. 1995 (Reid J. Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons Arrowroot 1 Cup Skim Milk 1 Cup Evaporated Skim Milk 1/4 cup liquid egg substitute -- liquid 1/2 Cup Maple Syrup 1 1/2 tsp Light Margarine In a cup, stir arrowroot into 1/4 cup of skim milk until dissolved. Set aside. In a saucepan over low heat, cook remaining skim milk, evaporated milk, egg substitute and syrup, stirring constantly, until it begins to steam. Slowly stir in arrowroot mixture, whisking constantly, until pudding begins to chicken, about 5 minutes. Remove pudding from heat. Stir in margarine and cool slightly. Pour pudding into 4 individual plastic containers with lids. Refrigerate for up to 4 days. TO TRANSPORT: Keep chilled until ready to eat. SERVINGS: 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Glaze Recipe By :Chef Du Jour(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup maple syrup 1/8 cup prepared horseradish 2 tablespoons ancho powder In a saucepan combine maple syrup and horseradish, bring to a boil, reduce heat and simmer for 10 minutes. Stirring every 30 seconds. Strain through a chinoise or a fine strainer. Put back in saucepan and add ancho powder. Cook over low heat until mixture thickens. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Bread Recipe By :Loafing It, DAK (Amy Kurtzman) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast -- 2 1/4 tsp 1 C Oats -- quick-cooking 3 C Bread Flour 1 tsp Salt 1/3 C Maple Syrup 1 tsp Cooking Oil 1 1/4 C Warm Water -- + 1 T (Revised) I enjoyed the Maple Oatmeal Bread recipe from the DAK booklet called "Loafing It". It came out light (both in color and weight) and had a nice texture. You can't tell there are oats in it by looking at it. Here it is in case you don't have that booklet: Amy Kurtzman amy@cup.portal.com Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Snaps Recipe By :Pillsbury Cookies, Bars & Brownies (Lavon) Serving Size : 60 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 3/4 cup shortening 1/2 cup maple syrup 1/4 cup Egg Beaters(r) 99% egg substitute 2 1/4 cups flour 1 1/4 teaspoons baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/4 cup sugar 1 1/2 teaspoons ground cinnamon Combine 3/4 C sugar, shortening, maple syrup & egg substitute. Stir in flour, baking soda, ginger, 1/2 tsp cinnamon, cloves & salt. Cover & refrigerate for 1 - 2 hours until easy to handle. In a small bowl, combine 1/4 c sugar & 1 1/2 tsp cinnamon. Shape dough into 1" balls; roll in sugar-cinnamon mixture. Place 2" apart on greased cookie sheets. Bake at 350 degrees for 7 - 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple-rum Baked Beans Recipe By :Vegatarian Times, Dec.1995,pg 56 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Main Dishes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Dried Navy Beans 2 Tsp Sesame Oil -- dark (*NOTE) 1 Sm Onion -- peeled 1 C Maple Syrup -- pure 1/4 C Dark Rum -- **NOTE 2 Tsp Salt 1 Tsp Dry Mustard *NOTE: Original recipe used 2 T dark sesame oil. **NOTE: Omit the rum if you prefer, but it lends a rich flavor. What I did since I didn't have any rum was to use 2 t rum extract - it was really good. Soak beans in water to cover 8 hrs or overnight. Preheat oven to 300 deg F. Drain beans, rinse and add to a heavy kettle with 6 C fresh water. Bring to a boil; lower heat and simmer 10 min. Drain beans, reserving cooking water. Place beans in bean pot or ovenproof casserole; mix with sesame oil. Place onion in center of pot. In small bowl, mix maple syrup, rum, salt, dry mustard and 1/2 C reserved bean liquid. Pour mixture over beans. Add just enough bean liquid to cover beans. Cover pot; bake 2 hrs. Add remaining bean liquid. Stir well; bake until beans are soft and liquid is nearly absorbed, 1 1/2 - 2 hrs more. Add water as needed. Uncover casserole during the last 30 min of bakng. Serve hot. Makes 8 side dish servings or 6 as a main dish. Helpful Hints: To prepare beans in a slow cooker, simmer soaked beans in 6 C water in saucpan until beans are tender, 40 - 60 min. Drain, reserving cookign liquid. Add beans to slow cooker with 1/2 C reserved bean cooking liquid, copped onion and remaining ingredients. Cook on high 5 - 6 hrs, or low 10 - - 12 hrs. Try soaking beans using the quick soak method. Cover beans with 6 C water in a heavy pot, bring to a boil, boil gently 2 min, turn off heat, cover and let stand 1 hr. Drain; proceed with recipe. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marble Pound Cake Recipe By :Eating Well, 1993 (Sharon Badian) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter 3 tbl vegetable oil -- (canola oil) 3 1/2 cups sifted cake flour 1 1/2 tsp baking powder 1/2 tsp salt 2 cups sugar 2 tbl sugar 1 large egg 2 large egg whites 1 tablespoon vanilla extract 2 drops almond extract 3/4 cup nonfat plain yogurt 1/4 cup skim milk 2 1/2 tbl unsweetened cocoa powder -- (Dutch process or American-style) Preheat oven to 350 degrees F. Coat a 12 cup tube pan with nonstick cooking spray. If pan does not have a removable bottom, insert a ring of wax paper cut to fit pan bottom. Dust pan with flour, tapping out excess. In a small heavy skillet, melt butter over medium heat; cook gently until butter is just nutty brown, 3 to 5 minutes. Immediately remove from burner. Transfer butter to a small metal bowl and add oil. Freeze butter-oil mixture until firm but not hard, about 15 minutes. Sift together flour, baking powder and salt onto wax paper. In a large mixing bowl, combine the butter-oil mixture, sugar, whole egg, and egg whites; beat with an electric mixer on medium speed until very light and well blended, about 4 minutes. Blend in vanilla and almond extracts. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Beat in yogurt and milk, then remaining dry ingredients just until smoothly incorporated; do not overbeat. Place cocoa in a medium-sized bowl. Pour 3 tbl very hot water over cocoa, stirring until completely smooth. Measure out 1 1/4 cups cake batter. Slowly stir batter into cocoa mixture. Pour half of vanilla batter into pan. Spoon cocoa batter over vanilla batter, forming pools on the surface. Top with pools of remaining vanilla batter. Run a table knife deeply through batters to create marbling [don't do it too much or it ruins the effect]. Rap pan sharply on counter several times to eliminate air pockets produced by marbling. Bake for 50 to 65 minutes, or until a toothpick inserted in the thickest part comes out clean and top springs back when lightly pressed. Transfer pan to a wire rack and let stand until cake is cool. Run a knife around pan sides and around center tube to loosen cake. Remove and transfer to a cake plate. 258 calories per serving; 4 g protein, 7 g fat, 46 g carbohydrates; 120 mg sodium; 25 mg cholesterol - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Butterflied Lamb Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds leg of lamb -- butterflied 1 C Red Wine 1/3 C Olive Oil 3 Tbsp Soy Sauce 4 Garlic Cloves -- crushed 2 Tbsp Rosemary Juice Of 1 Lemon Combine all ingredients but lamb in a lg glass dish. Add lamb, turning to coat all sides. Cover with plastic wrap, refrigerate 12 hrs. turning occas. Remove lamb from marinade, pat dry. Broil or grill 10 min, basting with reserved marinade. Turn and cook 15 min longer or until desired doneness. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Butternut Squash Recipe By :Eat More, Weigh Less,D.Nicoletti (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med Butternut Squash 1/4 C Balsamic Vinegar 2 Tbsp Water 1/2 Tsp Salt 1/2 Tsp Pepper -- freshly ground 2 Tbsp Mint -- chopped Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter. Cut the squash into medium dice from the center. In a saute pan, put the balsamic vinegar and water, salt and pepper, and heat. Add the squash and cook for just a few minutes; it should remain firm. Remove the squash and liquid from the heat and put into a separate bowl. Cool completely. Add the chopped mint and serve as a garnish or side dish. This is quite good. I didn't peel away the skin - just diced it and then removed the skin - was much easier to do this way for me. Reggie - - - - - - - - - - - - - - - - - - - NOTES : For 6: Cal 46.8 Fat 0.2 g Carbs 12.1 g Protein 1.2 g Sodium 64 mg Dietary Fiber 0.1 g CFF 2.5% ------------------------------ * Exported from MasterCook * Marinated Carrots Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds carrots -- slices 1/2 Cup oil 1 Cup tomato soup 1 green pepper 1/2 Cup vinegar 1 Cup sugar 1 Medium onion -- chopped Cook carrots until semi-soft. Combine vinegar, oil, sugar, and tomato soup and bring to a boil. Pour over carrots. Cover and refrigerate 24 hours. Keeps about 2 weeks in the refrigerator. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Cellophane Noodle Salad With Red Pepper And Cucumber Recipe By :(Patricia Thorp) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces cellophane noodles 2 cups red bell pepper -- thinly sliced 2 cups cucumber -- seeded, sliced 1 tablespoon fresh basil -- chopped 1 tablespoon fresh cilantro -- chopped 1 cup nonfat italian salad dressing 1/8 teaspoon ground red pepper -- (I took those peppers that you find in chinese food and crushed 'em up.) Boil noodles until done (this doesn't take very long, depending on what kind you buy.) You may want to break 'em up a little because it makes it easier to mix. Mix ingredients. Allow to marinate for at least one hour in the 'fridge. I used less than 1 c of dressing, and about 3.5 oz of noodles. I also added a little extra pepper cuz I like it HOT. =-) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Lamb Kabobs Recipe By :lrausc19@email8.starnetinc.com Serving Size : 5 Preparation Time :0:31 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound leg of lamb -- LEAN and boneless, -- cut 1 inch thick 1/3 cup water 3 tablespoons lemon juice 2 tablespoons fresh mint -- snipped, crushed -- or 2 teaspoons driedmint 1 tablespoon Dijon-style mustard 1 tablespoon cooking oil 1 clove garlic -- minced 2 small zucchini -- cut into 1/2-inch -- thick slices 1 cup pearl onions -- thawed -- or 1 cup frozen small whole onions 5 cherry tomatoes 1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches long and 2 inch wide. Place in a plastic bag set in a deep bowl. 2. For marinade, stir together water, lemone juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refridgerator for 2 hours or overnight, turning occsionally. Drain lamb, reserving marinade. 3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes. Drain. 4. On five 12-to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini. 5. Place skewers on the unheated rack of a broiler pan; brush with marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade. 6. Add a cherry tomato to the end of each skewer during the last 1 minutes of broiling. Calories: 125, Protein: 16g, Carbohydrate: 4 g, Fat: 5g, Sodium: 62mg, Cholesterol: 53mg, Postassium: 353mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Multi-veggie Slaw Recipe By :Back to the Country Newsltr, Barbara Schmidt Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups shredded cabbage -- (about 1 lb) 1 tablespoon pimiento -- chopped 1/4 cup green pepper -- chopped 1 small onion -- chopped 1/2 cup sugar 1/2 cup apple cider vinegar 1/4 cup water 1/2 tablespoon mustard seed 1 clove garlic -- minced 1 tsp. celery seed In a large bowl, combine the cabbage, pimentos, green pepper, onion, and garlic. Toss lightly; set aside. Combine remaining ingredients in a sauce- pan; bring to a boil. Reduce heat; simmer, uncovered, for 20 to 25 minutes or until mixture slightly thickens. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Slaw will keep in the refrigerator for a few days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Soybean Salad Recipe By :(Ozette) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups soybeans -- dried 1/3 cup honey 1/3 cup vinegar 1 teaspoon salt 1/4 teaspoon basil -- crushed 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1/4 cup green onion -- chopped 2/3 cup dill pickles -- chopped 1/2 cup celery -- chopped In large bowl, cover soybeans with water and let stand 2 hours; drain. Place soybeans in large kettle and 8 cups water. Bring to boil, reduce heat and simmer, partly covered, about 1 1/2 hours or until soybeans are tender; drain. Combine honey, vinegar, salt, basil, garlic powder and pepper. Pour over soybeans. Add chopped green onions and pickle. Chill at least 4 hours before serving, stirring occasionally. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marshmallow Treats (Molly's) Recipe By :(Michelle Povoski ) Serving Size : 14 Preparation Time :0:00 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Rice Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oz Marshmallows 6 C Crispy Rice Cereal 3 tablespoons Butter Buds -- or Molly McButter 1 C Raisins -- optional I saw a recipe for FF Krispy treats in an ad for Molly McButter in the coupon section of the Sunday paper. Essentially, it just replaces the margarine with Molly McButter. I don't see how this will work, because when I have made them without margarine, they are good, but awfully sticky, so, I don't know how adding the FF sprinkles will help. Plus, I think that the Butter flavor sprinkles are high in sodium. Pre-measure ingredients. Melt marshmallows over low heat (or microwave on HIGH 2-3 minutes) until smooth. Remove from heat. Add Molly McButter Sprinkles. Mix well. Add cereal (and raisins), stir in quickly until well coated. Press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cool. Cut into squares. >From: Michelle Povoski x36405 - - - - - - - - - - - - - - - - - - - NOTES : Cal 146.8 Fat 0.2g Carbs 35.3g Fiber 0.6g Protein 1.5g Sodium 153mg CFF 1% * Exported from MasterCook * Mashed Potato Casserole Recipe By :FF Mailing List (Jan Gordon) (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potato -- cooked and mashed -- (up to 3 lbs) 2 whole onions -- thinly sliced white wine -- or broth 1 teaspoon sage -- up to 2 tsp 1 teaspoon thyme -- up to 2 tsp 1 cup nonfat cottage cheese -- up to 2 cups -or- lowfat tofu salt and pepper Saute onions in wine or broth. Add thyme and sage. mix cooked onions into potatoes, add a cup or two, depending on how much potatoes you have, of nonfat cottage cheese, use low fat tofu if you are vegan. Mix well, salt and pepper to taste, Put into casserole dish. Reheat in oven or microwave. This is really good with a mushroom gravy if you want to go to the trouble. Good plain, too. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with mushroom gravy * Exported from MasterCook * Mashed Potatoes Recipe By :Kathie Shinholser Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter Buds -- or Molly McButter spoonful nonfat mayonnaise evaporated skim milk salt and pepper -- to taste for lf mashed potatoes, here's what i do--before mashing, i add some butter buds (or molly mcbutter), a spoonful of fatfree mayo, and evaporated skim milk (and salt/pepper to taste). the mayo helps make them creamier, and although you don't taste the mayo (my son, a mayo hater and mashed potato lover would die if he knew what i put in the taters), it really adds to the flavor, and the evaporated skim milk helps them taste richer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Potatoes #2 Recipe By :FF MailList: New McDougall Cookbook (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Large potatoes -- peeled and diced 1 Cup soy milk -- lowfat 1/4 Teaspoon onion powder steam potatoes over boiling water for 15 min. place in a bowl; add the soy milk and onion powder. mash until smooth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Potatoes #3 Recipe By :FF Mailing List (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- potatoes soy milk -- (Eden Soy brand) salt ground black pepper garlic Simply boil however many potatoes you want, including one whole garlic clove per potato in the boiling water. When potatoes are tender, drain and mash this combination until smooth. Add soy milk (or whatever soy milk substitute you prefer :) ) just a smidgen at a time until the consistency is how you like it. Edensoy is the only soy milk I've found around here that doesn't add a cloying sweetness). Salt and pepper to taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Potatoes Extraordinaire (With Hominy) Recipe By :FF Mail List (jfrawley@mailbox.syr.edu) (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Medium red potatoes -- quartered 1/2 Can white hominy -- canned 2 Large red kale -- chopped 1/2 Package miso soup mix -- dry or instant garlic -- sauted or- garlic powder black pepper smidgeon tamari or vinegar Cook the potatoes until they are beginning to soften. Add the chopped up stalks of kale to the potatoes and cook until both are soft (or to yourl iking). Drain the potato/kale mixture. Reserve some water and do what you will with the rest. I saved this water to feed my plants; they always perk up nice with veggie water. Put the potato/kale mix back in the pan. Add the hominy. Begin mashing with a potato masher. Add some of the reserved potato water or soy milk to get them to the proper consistency. Add the miso soup mix,tamari/vinegar, garlic powder, pepper to taste. I used the miso soup mix because my mother gave me a box with 8 packets in; I don't really like soup, so I use the dry mix instead of simply salting my food. ------------------------------ Topic No. 8 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Matzo Balls Recipe By :Veggie Life,5/93 Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups potato -- grated 1/2 cup water -- lukewarm 1 teaspoon salt 2 tablespoons oil 1 tablespoon dill -- finely chopped 1 tablespoon parsley -- finely chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 1/2 cups matzo meal Mix all ingredients except matzo meal in a medium bowl. Add meal gradually. Refrigerate for two hours. Form into 1 inch balls and place on a plate dusted with matzo meal. Bring soup stock to a boil and drop balls into stock. Cover and simmer 30 - 40 minutes. Scoop out 1 - 2 balls with a slotted spoon and place in a bowl. Ladle stock over these. Makes about 25. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Matzo Burrito Casserole Recipe By :Jessica Shawl Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Preheat oven to 350. In a square casserole dish, spread some salsa on the bottom of the pan to keep the matzo from sticking. Spread FF refried beans on top of enough matzos to cover (one layer) the bottom of the dish. I then put a layer of red and green bell peppers and then another layer of matzo with refried beans. On top of that I put a layer of green chilies, another matzo, and some salsa and tofu on top. Bake in oven for about 15 minutes. The matzos soften up like tortillas, and this saves very well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maya Corn And Bean Tamales Recipe By :LA Times (Sally Charette) Serving Size : 20 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Dried Beans -- soaked overnite Water 2 C Masa Corn Flour -- or corn meal -- NOT masa dough 1 Tsp Salt Just saw this recipe in today's _L.A. Times_. I've been looking for something like this. It explains that in pre-Columbian times, the Mayans didn't use lard in their tamales. I didn't change anything in this recipe and haven't tried it yet, but it looked like it should be shared! The recipe apparently comes from "Americas First Cuisines" (University of Texaz: $14.95 paper/ $35.00 cloth, 288 pp.) by Sophie Coe. In pot cook beans in water several hours until they begin to fall apart. Re- sults should be about 4 cups of beans and liquid. If using masa flour, let beans cool, then mix well with masa flour and salt. If using corn meal, poiur boiling beans on cornmeal and stir furiously, then add salt. Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks or foil and steam 1 hour. Makes about 20 2 inch tamales. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mcfabulous Biscuits Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup 7-up 1/4 cup Buttermilk 2 cups bisquick(r) baking mix Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just enough more bisquick you can knead dough in bowl till smooth and elastic. Shape dough into 6 patties of equal size, 1" thick & place 1 patty in center of a greased 9" round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of margarine or margarine. Bake at 450F-(very hot oven) 18-20 minutes or till triple in size & golden bown. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits. - - - - - - - - - - - - - - - - - - - NOTES : Cal 164.2 Fat 5.4g Carbs 25.8g Fiber 0g Protein 3g Sodium 477mg CFF 29.7% * Exported from MasterCook * Meat And Mac Skillet Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 5 Preparation Time :0:10 Categories : Casseroles Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c elbow macaroni -- cooked 2 c Ground Meat Mix 1/4 c water 1 c frozen corn kernels -- thawed 2 tbsps parsley 2 tsps chili powder 1/2 tsp salt 1/4 tsp cumin 1/4 tsp black pepper 8 ozs fat-free cream cheese -- softened 3/4 c skim milk 2 slices fat-free american cheese singles -- halved diagonally Cook elbow macaroni according to package directions. Drain and set aside. In a skillet, combine ground meat mix and water. Cover and cook over low heat for 15 minutes. Break up with a fork. Cover and cook 5 minutes more. Add corn, parsley, chili powder, salt, cumin, and black pepper. Mix well. Stir in cream cheese, milk, and elbow macaroni. Heat through. Arrange cheese triangles atop chicken mixture. Cover skillet and heat over low heat for 10 minutes or until cheese has melted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meat Loaf Pizza Style Recipe By :Cooking In Clay (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Chicken Clay Pot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bread crumbs -- white 1 cup skim milk 2 pounds boneless skinless chicken breasts -- ground 2 egg whites -- whipped 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1/2 cup fat-free parmesan cheese 1 tsp salt 1 tsp oregano 1 tsp pizza seasoning 1/4 tsp black pepper 1 cup pizza sauce -- preferably homemade 1 cup fat-free mozzarella cheese -- grated 1 c mushrooms -- sliced Soak top and bottom of a clay pot in water for at least 15 minutes. In a mixing bowl, combine bread crumbs, milk, chicken, egg whites, onions, bell peppers, parmesan cheese, salt, oregano, pizza seasoning, and black pepper. Press in pot. Cover and place in cold oven. Set temperature to 400. Bake for 1 hour. Spread sauce on top. Then, top with cheese and mushrooms. Cover, return to oven and bake 10 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meat Marinade Recipe By :Cooking Light Ckbk, 1993 (Lors1) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbl brown sugar 3 Tbl lemon juice less if you don like it 3 Tbl low sodium soy sauce 1/2 tsp garlic powder 1 Tbl cracked pepper (Good for any kind of meat-my favorites are with pork chops or steaks.) Marinade for two hours in refrigerator and grill. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meatball Kabobs With Peanutty Sauce Recipe By :lrausc19@email8.starnetinc.com Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg -- beaten 1/4 cup dry bread crumbs -- fine 1 teaspoon soy sauce 1/2 teaspoon grated gingerroot 1 clove garlic -- minced 3/4 pound lean ground beef -- or lamb 2 small zucchini -- cut in 1/2-in slices -- and / or yellow summer squash 4 cherry tomatoes 1/4 cup beef broth 1 tablespoon peanut butter 2 teaspoons lime juice 1. In a medium mixing bowl combine egg, bread crumbs, soy sauce, gingerroot and garlic. Add meat and mix well. Shape into 24 1-inch meatballs. 2. Thread meatballs and zucchini alternately on four 12-inchskewers. Place skewers on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 5 to 7 more or till meatballs are no longer pink and xucchini is tender. 3. Add 1 cherry tomato to the end of each skewer for the last minutes of broiling. 4. Meanwhile, for sauce, in a small saucepan heat beef broth, peanut butter, and lime juice to boiling. Boil gently for 5 minutes or till thickened, stirring occasionally with a wire whisk. Serve sauce with kabobs. Calories: 221, Protein: 22g, Carbohydrate: 8g, Fat: 11g, Sodium: 262mg, Cholesterol: 129mg, Potassium: 419mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meatball Kraut Skillet Recipe By :Better Homes & Gardens,Ground Meat Ckbk (Anita Matejka) Serving Size : 6 Preparation Time :0:12 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white -- whipped 1/4 cup skim milk 3 cups bread crumbs 1/2 teaspoon black pepper 1 pound skinless chicken breasts -- ground 1/2 tbsp olive oil 27 ounces sauerkraut -- drained 1/2 cup onions -- chopped 3/4 cup long-grain rice -- uncooked 1 1/2 cups water 14 1/2 ounces canned tomatoes -- crushed In a mixing bowl, combine egg white, milk, bread crumbs, salt, and black pepper. Add chicken and mix well. Shape into 12 meatballs. In a skillet, heat oil over medium heat. Add meatballs and cook until no pink remains in chicken. Remove meatballs from skillet. In same skillet, combine sauerkraut and onions. Stir in rice and water. Add balls and crushed tomatoes. Bring to a boil. Reduce heat and simmer, covered for 30 minutes or until rice is done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meatless Meatballs (Kathy's) Recipe By :(Diane Oyler) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 1 clove garlic -- finely minced (the crushed Polaner (the crushed Polaner 1/2 cup italian bread crumbs 1 teaspoon beef bouillon 1/4 tsp basil 1/4 tsp oregano 1/2 cup egg substitute 1/2 cup wheat germ 1 ts. salt 1 tblsp parsley Blend the first three ingredients. Add the rest. Form meatballs and fry in pan coated with Pam or other cooking spray. Serve with your favorite spagetti sauce. *****I find that the meatballs taste better if you don't make them too large. Bite size is the best. You can also add a teaspoon of Olive oil to the pan for frying if you wish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meatless Spaghetti Sauce Recipe By :(William S. Grant) (Lavon Moffat) Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant -- peeled,1-inch cubes 1 medium chopped onion 2 cloves minced garlic 1 teaspoon dried parsley -- flakes 16 ounces Italian plum tomatoes -- canned original called for Italian Style Stewed tomatoes 6 ounces tomato paste -- canned 4 ounces mushrooms -- canned,undrained 1 teaspoon dried oregano -- leaf 1 1/2 teaspoons salt 1 teaspoon sugar (and I added several shakes of Italian Seasoning) Mastercook didn't like "Italian Style Tomatoes," so we put in "Italian Plum Tomatoes"; the original recipe wanted the kind with all the spices already mixed in - fat content should not change, the Del Monte kind I used listed no fat on the label [Will] I just tried the Meatless Spaghetti Sauce posted by William Grant about a week ago. It was delicious & I'd definitely recommend it. I've posted the recipe again for anyone who may have missed it. A couple changes I made to the original was to double the garlic, substitute Lite salt for regular & sprinkle each serving with some nonfat mozzarella cheese. It reminded me of a very easy verion of eggplant parmesan. [Lavon] Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low setting for 10-12 hours (on High for 2 to 4 hours). Okay, I decided to haul out the Crock Pot cookbook again (I fully admit it, I'm lazy and I like the idea of letting dinner cook all day and be sitting there ready when I get home ;). Found this one in there and it turned out really well. Even passed muster with my "must have meat with every meal" SAD roommate.[Will] Makes about 6 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Chicken Recipe By :Betty Crocker Everyday Stir-Fries,Feb.1996 (Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Olive oil 1 Pound Skinless Boneless Chicken Breast -- cut-up for stir-fry 1 Small Onion -- Chopped (1/4 cup) 2 Cloves Garlic -- Crushed 1/2 Cup Red Wine Vinegar 2 tsp Fresh Thyme Leaves -- or 1/2 tsp dried 1/2 tsp Salt 1/4 tsp Pepper 2 Cups Tomatoes -- Chopped 2 1/4 Ounces Ripe Olives -- Sliced & Drained Heat oil in 12-inch skillet or wok over medium-high heat. Add chicken, onion and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Stir in remaining ingredients; reduce heat. Cover and simmer about 5 minutes or until hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Chicken Pilaff (Lazy) Recipe By :The Mail on Sunday (Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken pieces 5 tbsp lemon juice -- (juice of 2 lemons) 3 cloves garlic -- crushed 1 tsp dried mixed herbs or herbes de Provence salt and pepper 1 small onion -- chopped 4 oz sliced mushrooms 1 red bell pepper -- seeded and chopped -- or- yellow bell pepper 2 ounces sun-dried tomatoes -- chopped (1) 18 small black olives -- (2) 9 oz basmati rice -- rinsed and dried (3) 30 ounces chicken stock -- boiling (4) In a large bowl combine lemon juice with garlic, dried herbs and pepper and salt to taste. Add the chicken portions and toss well to coat. Cover the bowl with kitchen film and marinate for 2 hours at room temperature or up to 24 hours in the fridge. Toss the meat occasionally. Preheat oven to 400F/200C/mark 6. Grease a shallow ovenproof dish and scatter the chopped onion, mushroom, pepper, tomatoes and olives, then the rice. Put chicken on top, and pour on remaining marinade, then pour on boiling stock. Place in oven and leave undisturbed for about one hour. Serve with a green salad. Notes ----- (1) Recipe says in oil, drained and chopped, but you can use unsoaked ones. (2) Alas, one should probably omit these in the interests of low-fat food (3) I use ordinary rice with very good results (4) Stock cube is fine; if home-made, skim the fat off first - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Pasta Recipe By :Cooking Light Mag. (Irene) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped tomato 2 tablespoons chopped fresh basil 3 tablespoons ripe olives -- sliced 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/4 teaspoon salt -- optional 1/8 teaspoon crushed red pepper 1 garlic clove -- minced 4 cups angel hair pasta -- cooked 1/4 cup crumbled feta cheese -- (1 ounce) Combine the first 8 ingredients in a bowl, and stir well. Let stand for 10 minutes. Serve the mixture at room temp. over pasta, and sprinkle with crumbled feta cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Stew Recipe By :Fatfree List (Jan Gordon) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Quick & Simple Ideas Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med eggplant -- chopped 2 med zucchini -- chopped 1 green pepper -- chopped 1 onion -- chopped 3 tomatoes -- chopped 30 ozs garbanzo beans -- rinsed and drained 9 ozs frozen artichokes -- quartered 1 tbsp oregano fresh ground pepper salt -- to taste red pepper flakes -- to taste Combine in pot and cook until hated through and zucchini is tender. Serve with rice or noodles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Melon With Prawns And Strawberries Recipe By :WW Healthy Heart CkBk,Beverley Pipe (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium avocado 1/2 teaspoon Lemon juice 1 medium melon (i.e. ogen,cantaloupe or honeydew) 1 Celery heart, chopped 4 ounces Strawberries -- sliced 8 ounces prawns -- cooked and peeled -- (thawed if frozen) 2 Little Gem lettuces, rinsed -- and torn into pieces For the dressing: 8 ounces Strawberries 1 teaspoon Caster sugar 2 teaspoons Olive oil 1 tablespoon Unsweetened orange juice 2 teaspoons fresh parsley -- chopped Salt and freshly ground -- black pepper Preparation time: 20 minutes Freezing: not recommended Selections per serving: 1-1/2 Fat; 1 Fruit; 1 Protein; 1 Vegetable; 25 Optional Calories Calories per serving: 145 Peel and chop the avocado and place it in a mixing bowl. Sprinkle it with the lemon juice to prevent it from discolouring. Halve the melon, discard the seeds and scoop out the flesh using a melon baller (or cut it into cubes). Gently combine the melon, chopped celery, strawberries and prawns with the avocado and refrigerate until needed. Meanwhile, puree the dressing ingredients in a food processor or liquidiser. Arrange the lettuce on 4 plates and divide the prawn mixture between them. Pour the dressing over and serve immediately. Cook's notes: when melons are ripe they should 'give' slightly when pressed at the stalk end. Wrap up melons well if storing them in the refrigerator as otherwise they will permeate everything around them with their heady scent. Taken from the Weight Watchers' Healthy Heart Cook Book by Beverley Piper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meringue Breakfast Nests Recipe By :bjs (smgin2@sprynet.com) Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites -- whipped to soft peak 4 slices turkey ham 4 slices whole wheat bread -- toasted 4 tablespoons swiss cheese -- shredded Separate yolks from whites. Save yolks for another use. Preheat oven to 350F. Toast bread. Whip egg whites into soft peaks. Place toast on baking pan. Put one slice of turkey ham on each piece of toast. Top with whipped egg whites, dividing equally until all gone. Sprinkle shredded swiss cheese over egg mixture. Bake in oven for 15 minutes or until whites are a light golden brown. 4 servings. Per serving 325 .9 calories, 10.8 grams fat, 30.1% fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meringue Cream Recipe By :Recipe Rescue Ckbk, Eating Well Mag (Mormaker@rmil.co.) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon unflavored gelatin granules 1 teaspoon Kirsch -- water, or other liquor 1/3 cup whipping cream 3 large egg whites 3/4 cup sugar 1 tablespoon sugar 1 1/2 tablespoons light corn syrup 1/2 teaspoon cream of tartar 1 teaspoon vanilla I used this for a Black Forest Cake filling last Christmas. It's a little involved, but worth it. [Micky] In a small saucepan sprinkle gelatin over water. Let soften about 5 min. Heat over medium heat, stirring, just until gelatin is dissolved. Remove from the heat. Stir cream into gelatin mixture till well blended. Refrigerate until well chilled. Place whites in a large mixing bowl. Set it over a larger bowl of hot water and stir for a few minutes until warmed slightly. In a small saucepan combine sugar, corn syrup, and 1/4 cup of water. Bring to a boil stirring occasionally. Cook over medium high heat, without stirring, until the syrup reaches 240 F.* or the soft ball stage, about 5 min. Remove from heat and set aside. Beat egg whites with an electric mixer just until frothy. Add cream of tartar and beat until soft peaks form. Return the syrup to the heat until it boils. Gradually pour hot syrup into egg whites, but not directly on to the beaters, beating constantly. Add vanilla. Continue beating until egg whites are cool and quite stiff, about 5 min. With mixer on high speed whip cream just until stiff peaks form. Whisk cream into meringue mixture until well incorporated. Refrigerate until mixture is chilled and slightly stiffened, about 35-45 min. *at high altitude cook syrup to 1 degree less for every 500 feet above sea level - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Metric Conversions Recipe By :(Crystalle Haynes) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** U.S. TO METRIC CONVERSIONS ~~~~~~~~~~~~~~~~~~~~~~~~~~ DRY WEIGHTS (Avoirdupois) 1 teaspoon = 5 g (approx) 1 tablespoon = 14 g (approx) 1 oz = 28.35 g 1 cup = 227 g 1 pound = 454 g LIQUID MEASURES 1/4 cup = 55 ml (approx) 1/3 cup = 75 ml (approx) 1/2 cup = 115 ml (approx) 1 cup = 225 ml (approx) METRIC TO U.S. CONVERSIONS ~~~~~~~~~~~~~~~~~~~~~~~~~~ DRY WEIGHTS 50 g = 1.75 oz 100 g = 3.5 oz 500 g = 1 pound 1.5 oz (approx) 1000 g (1 kilogram) = 2 pounds 3.25 oz FLUID MEASURES 1 dl (deciliter) = 6 Tablespoons + 2 teaspoons 0.25 liter = 1 cup + 2.25 teaspoons 0.5 liter = 2 cups + 4.5 teaspoons 1 liter = 4 cups + 3 Tablespoons 4 liters = 1 gallon + 0.75 cups ------------------------------------ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexi Chili Dip Recipe By :Evelyn Haller Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black olives -- (4 oz) drained and chopped 1 can chiles -- (4 oz) drained and chopped 1 ripe tomato -- minced 1/4 teaspoon garlic powder 1/4 teaspoon salt Mix together and adjust to your liking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexicali Dressing Or Dip Recipe By :Diane Jennings Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp cilantro -- dried 1 T jalapeno -- chopped 1/2 C nonfat mayonnaise 1/2 C plain nonfat yogurt -- or ff sourcream 3 T lime juice 1 tsp ground cumin (From Mexicali Potato Salad) I tried this recipe the other day and the binder would be WONDERFUL spread over a plate of ff refried beans then topped with grated ff cheddar cheese for a mexican dip.. It was REALLY GOOD! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexicali Meatballs Recipe By :Betty Crocker Cooking Today - Fall 95 Serving Size : 30 Preparation Time :0:00 Categories : Appetizers Chicken Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Skinless Boneless Chicken Breasts -- ground 1/2 Cup Chopped Onion -- 1 medium 1/4 cup Egg Beaters(r) 99% egg substitute 1/3 Cup Dry Bread Crumbs 1/4 Cup Skim Milk 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1 1/2 Cups Salsa Heat oven to 400. Mix all ingredients except salsa. Shape into thirty 1 inch balls. Place in ungreased retangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center; drain. (To serve immediately, heat meatballs and salsa in 2 quart saucepan until salsa is hot. Sprinkle with thinly sliced green onions if desired.) Place meatballs in single layer on ungreased cookie sheet. Freeze uncovered about 1 hour or until firm. Store tightly sealed in heavy-duty plastic food-storage bag or freezer container up to 2 months. About 25 minutes before serving, place salsa and frozen meatballs in 2-quart saucepan. Heat to boiling, sirring occasionally: reduce heat. Cover and simmer about 20 minutes or until meatballs are hot. Sprinkle with green onions. Serve with wooden or plastic picks. Per meatball - Calories 27.1, Fat .8g, %CFF 25.8 NOTES : Extra Lean Ground beef may be used but the nutritional analysis changes to Calories 45.2, Fat 3.1g, %CFF 62.4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexicali Potato Salad Recipe By :Diane Jennings Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red potatoes -- cut into chunks 2 medium chopped tomatoes 1 green bell pepper -- seeded and chopped 1 red bell pepper -- seeded and chopped 1 teaspoon cilantro -- dried 1 T jalapeno -- chopped 1/2 cup nonfat mayonnaise 1/2 C plain nonfat yogurt -- or ff sourcream 3 T lime juice 1 tsp ground cumin I tried this recipe the other day and the binder would be WONDERFUL spread over a plate of ff refried beans then topped with grated ff cheddar cheese for a mexican dip.. It was REALLY GOOD! 1) Bring a large pot of water to a boil. Add potatoes and cook for 15 minutes or until tender. Drain and chill for 30 minutes. 2) Toss potatoes with tomatoes and green bell pepper, and red bell pepper. 3) Combine cilantro, jalapeno, mayonnaise, yogurt, lime juice and cumin 4) Toss dressing with potato mixture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Bow Tie Salad Recipe By :Tim Champney Serving Size : 16 Preparation Time :0:10 Categories : Eat-Lf Mailing List Mexican & Southwestern Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ozs pasta -- bow ties, cooked 1/2 c bell peppers -- chopped 1/4 c onions -- chopped 15 ozs kidney beans, canned -- dark red 1/8 tsp cumin 1 tsp chili powder 2 3/4 c frozen corn kernels -- thawed, cooked 1/2 c fat-free cheddar cheese -- grated 1 c fat-free plain yogurt 1/2 c taco sauce Prepare bow tie pasta according to package directions. Drain. Drain and rinse beans and corn. Add onions and peppers. Blend yogurt, taco sauce, and spices and pour over vegetables. Add half of grated cheese. Add to salad mixture and toss well. Top with remaining cheese. - - - - - - - - - - - - - - - - - - - Serving Ideas : Can be served warm or cold. NOTES : To serve, garnish with low-fat tortilla chips and serve with additional taco sauce. * Exported from MasterCook * Mexican Chicken And Rice Recipe By :Linda Henderson Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 pound boneless chicken -- cubed 1 small onion -- diced 1 green pepper -- diced 1 package frozen corn 1 cup chicken broth 1 cup salsa -- mild 1 1/2 cups instant rice 1/2 cup nonfat cheddar cheese -- shredded,optional or any flavor Heat oil (or use whatever method you prefer to saute'). Add chicken, onion, green pepper and saute until chicken is done. Add corn, broth and salsa. Bring to a boil. Stir in rice and cover. Remove from heat and let stand 5 minutes, fluff with a fork. Sprinkle with cheese and let stand till melted. - - - - - - - - - - - - - - - - - - -