* Exported from MasterCook * Palak Aloo (Potatoes And Spinach) Recipe By :FF: Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) (Ari) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces spinach -- fresh or frozen 1/2 pound potatoes 1/4 teaspoon fenugreek seed 1/2 teaspoon cumin seed 1/3 cup tomato -- chopped 1/4 teaspoon turmeric 1/2 teaspoon chili powder fenugreek leaves (menthi) -- optional --OR use 2 oz in place of 2 oz spinach Weigh spinach weigh it after you remove the stems and chopped it. Wash thoroughly and drain in colander (unless prewashed, spinach is grown in sand and very dirty). If using frozen spinach, defrost, and drain in colander. Scrub taters don't peel 'em. Cut into quarters, then cut each quarter into 2 pieces, making 8-12 pieces per tater. Pam or use good nonstick heavy pan and dryfry seeds. Just before they scortch and burn the house, add tomato, tumeric, chili (salt is always optional). Mix and cook for 30 seconds. Add the spinach and tater and mix well so vegies get coated in the spices Cover pan and simmer for 15-20 minutes. If still a little moisture, remove lid and let it dry out by cooking rapidly over medium heat for a few minutes, but don't let it burn! - - - - - - - - - - - - - - - - - - - NOTES : Chunks of potatoes cooked with fresh spinach. * Exported from MasterCook * Pan Fried Red Jackets Recipe By :Carolyn Siegel Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- new red potatoes garlic salt black pepper Pam Carefully clean enough red jackets (new red potatoes) to satisfy your needs. Quarter the small ones ones to make equal size cuts. Do not remove the jackets unless they are badly scarred. Boil the red jackets until tender. Heat a griddle (old iron skillet is great) and PAM (or other spray). Sprinkle on a little garlic salt and grind black pepper onto the pan. Drain the potatoes and place in the pan. Let brown on one side (takes a few minutes depending on your heat), spray tops with PAM, turn and sprinkle on a little more garlic salt and black pepper -- to taste. Let the potatoes brown up on all sides. They should get nice and toasty brown. When finished to your liking, serve. They should be crispy on the outside, yet tender on the inside. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan-steamed Yellow Squash Recipe By :Monday to Friday Cookbook,Urvator (Deb Kirwan) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Yellow Squash -- or zucchini 4 Scallions -- or 1/2 C Herbs -- fresh your choice 1/2 C Dry White Wine -- or chicken broth 1 Tbsp Butter -- optional Salt And Pepper -- to taste 1. Rinse the squash and trim the ends. Cut the squash lengthwise into quarters and cut away most of the seeds. Cur the remaining flesh into 1/2-inch chunks. Trim and thinly slice the scallions or mince the herb. 2. Pour the broth into a large skillet and bring it to a boil over high heat. Add the squash, reduce the heat to medium, and simmer covered until just cooked through, about 3 minutes. 3. Uncover the skillet, add the scallions or herb, and evaporate the liquid over high heat until the squash begins to stick to the pan, about 1 minute. Remove the pan from the heat and swirl in the butter if using. Season to taste with salt and pepper. Remove the squash with a slotted spoon and serve immediately. 4 to 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pancakes Or Yorkshire Pudding Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces flour 1 whole egg 5 ounces milk or- 10 oz. for Yorkshire Pudding or Toad-in-the-Hole - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Bread Recipe By :Eating Well, May/June 1995 (Maggie Workman) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes active dry yeast -- (4-1/2 tsp) 1 1/4 cups warm water 2/3 cup nonfat dry milk 1 cup grated parmesan cheese 1 tablespoon grated parmesan cheese 1 large egg -- lightly beaten 1 TBSP olive oil 2 tsp sugar 1 1/2 tsp salt 1/2 teaspoon ground red pepper -- (cayenne) 3 3/4 cups all-purpose flour -- (to 4c) 1 egg white -- lightly beaten, for glazing bread In a large bowl, dissolve yeast in water. Stir in nonfat dry milk, 1 cup cheese, whole egg, oil, sugar, salt, ground red pepper and 3 cups of the flour. Beat well with a wooden spoon. Gradually stir in enough of the remaining flour until the dough pulls away from the side of the bowl. Turn onto a lightly floured work surface and knead for 5 minutes, adding additional flour as necessary, until the dough is smooth and elastic and only slightly sticky. (Alternatively, the dough can be mixed and kneaded in a stand up electric mixer fitted with a dough hook.) Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1-1/2 hours. Punch down the dough and turn it out onto a floured work surface; divide it in half and shape each half into a ball. Place balls on an oiled baking sheet, cover loosely with plastic wrap and let rise until doubled, 30 to 40 minutes. Meanwhile, preheat oven to 350 degrees F. Brush the risen loaves with beaten egg white. With a sharp knife, make three 1/2 inch deep slashes in each loaf. Sprinkle loaves with the remaining 1 tablespoon cheese. Bake for 25 to 35 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on a wire rack. Makes two 6-inch loaves, 8 slices each. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Bread #2 Recipe By :Cooking Light,Sept 1996,pg 76 (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast -- Or 1 Package 1/2 Tsp Sugar 1 C Warm Water -- (105 - 115 Deg F) 1 3/4 C Bread Flour 1 C Semolina Flour 1/2 C Shredded Parmesan Cheese -- *Note 1 Tsp Salt 1 Tsp Olive Oil -- **Note 1 Tbsp Semolina Flour If you can't find semolina flour increase the bread flour to 2 1/4 C and add 1/2 C cornmeal. *NOTE: Original recipe used 3/4 C finely shredded Parmesan cheese...I used 1/2 C. **NOTE: Original recipe used 2 tsp olive oil ... I used 1 tsp. Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in a food processor; for food processor pulse 3 times or until blended...(for mixer I just briefly mixed it till blended). With processor (or mixer) on slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 40 additional seconds....(for mixer I just mixed it with the dough hook for another couple of minutes). Turn the dough out onto a lightly floured surface, and knead 3 to 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk. Preheat oven to 425 deg F. Lightly spray loaves with water. Bake at 425 deg F for 20 minutes or until loaves sound hollow when tapped, misting loaves every 7 minutes during baking time. Remove loaves from pan; let cool on a wire rack. Note: Misting the bread with water gives the crust a chewy texture. Simply fill a clean spray bottle with water and spritz bread frequently during baking. Using a Kitchen Aid instead of a food processor: Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in the mixing bowl with the bread hook and mix until blended. With the mixer on slow add yeast mixture and oil through food chute; process until dough forms a ball, another couple of minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk. Continue as above for food processor method. Yield: 2 loaves, 8 servings per loaf. This was **very** good!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 109.1 Fat 1.4g Carbs 19.4g Fiber 1g Protein 4.4g Sodium 177mg CFF 11.4% * Exported from MasterCook * Party Appetizer Recipe By :HELEN LEACH (Amy Stinson) Serving Size : 15 Preparation Time :0:45 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 2 tablespoons milk 3 ounces dried beef slices 1/4 cup green pepper 2 tablespoons dried onions -- minced 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1/2 cup sour cream 1/3 cup pecans -- chopped BLEND CHEESE AND MILK IN BOWL. ADD DRIED BEEF(CUT INTO SMALL PIECES), GREEN PEPPERS, ONIONS, GARLIC SALT AND PEPPER. MIX WELL. STIR IN SOUR CREAM AND SPREAD INTO BAKING DISH AND BAKE AT 350 FOR 20 MINUTES, PLACE PECANS ON TOP . SERVE WARM WITH CRACKERS FOR DIPPING. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Pate Recipe By :Vegetarian Times February, 1992 (Wendy Lockman) Serving Size : 28 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Pinto beans -- soaked 3 c Water 1 Bay leaf 5 Garlic cloves -- peeled & mashed 1 t Salt 1 t Marjoram 1 t Oregano 1 c TVP granules or flakes 1 tb Ketchup 7/8 c Hot water 1/2 c Chopped onion 1 tb Olive oil 3 lg Shiitake mushrooms -- soaked in one cup hot water 2 tb Mirin sauce 1 tb Soy sauce 1/4 t Black pepper 1 t Mace Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt, marjoram & oregano. Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide. Set aside. Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil, place in a pan of hot water & bake at 350F for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Pinwheels Recipe By :(Kathy Cox) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages cream cheese -- (8oz) (softened) 1 package Hidden Valley Ranch Dressing (original milk recipe) 4 12" flour tortillas 1/2 cup red pepper -- diced 1/2 cup celery -- diced 1 cup black olives -- drained and chopped Mix first 3 ingredients. Spread over shells. Sprinkle rest of ingredients over the shells. Roll tightly then wrap in Saran Wrap. Chill 2 hours. Cut off end pieces. Slice into 1" slices. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Punch Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces frozen orange juice concentrate 6 ounces pineapple juice -- frozen 6 ounces lemonade -- frozen 1/2 cup sugar 4 quarts water 2 quarts ginger ale -- chilled 1 quart club soda -- chilled Dissolve sugar in water. Add frozen juices. Mix well. Add ginger ale & club soda about 15-20 minutes before serving. Add food color to accommodate color scheme. Makes a sparkling beverage that has been well-received. Serves 25. - - - - - - - - - - - - - - - - - - - NOTES : Float frozen cranberry or other juice made in a holiday mold (e.g., a Christmas tree or bell). It looks nice and keeps the punch cold. * Exported from MasterCook * Passion Fruit Cake Recipe By :Cooking In Clay (Anita Matejka) Serving Size : 10 Preparation Time :0:10 Categories : Clay Pot Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Batter---- 18 1/4 ounces white cake mix Duncan Hines. Moist Deluxe White Cake Mix 3 ounces lemon gelatin powder 2 teaspoons vanilla extract 3 egg whites -- whipped 3/4 c water 1 tbsp olive oil ----Topping---- 6 ozs passion fruit juice -- thawed 2 c powdered sugar -- sifted 3 tbsps lemon juice, bottled 1/4 c water Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, dry lemon gelatin, vanilla extract, egg whites, water, and oil in a mixing bowl. Line bottom and up sides of pot with waxed paper. Cover, and place in a cold oven. Set temperature to 400. Bake for 45 minutes or until springs back when touched. Meanwhile to prepare topping, combine fruit juice, powdered sugar, lemon juice, and water in a saucepan. Stir over medium heat until sugar has dissolved. Remove cake from oven. Prick top all over with a fork and immediatley pour fruit juice mixture over top. - - - - - - - - - - - - - - - - - - - Serving Ideas : Allow cake to cool before serving. * Exported from MasterCook * Passover And Chametz Recipe By :Chicago Rabbinical Council (Peter Brauer) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** The following is from the Chicago Rabbinical Council guide to Passover in the Jewish Home. I hope that this will enlighten some. BTW, I realize that there will be some things that surprise, the CRC has both Askenazic and Spehardic Rabbis but I believe that it is mostly Ashkenazic. The Chicago Rabbinical Council is composed of Rabbis from around the country, so don't worry that some of this stuff is only for Chicago Jews. I have tried to be as generic as possible, I do however have the list of products and stores in Chicago that are approved. Chametz: Any product that has the following - wheat, barley, oats, spelt. Luguemes (Kitniyot -beans, corn, peas, rice, alfalfa sprouts, bean sprouts, green beans, etc), mustard, and derivatives including oils. Sephardic Jews do eat some Kitniyot on Pesach. The following require no rabinnic endorsement: Isopropal Alchohol Aluminun Foil, Wax paper, styrofoam, paper plates, plastic wrap - any brand Artificial Sweetener - Pillsbury sweet-10, Sucaryl, Sweet-n-Low liquid Baby wipes - any without alchohol Baby oil Baby Powder - Johnson's Baking Soda - not baking powder Cocoa - any 100% pure Deodorants - any powder or stick and all Proctor and Gamble Detergents - any powdered brand that is kosher year round. Liquid dish soaps require Rabbinic seal Fruit - raw or frozen in natural juice, without citric acid Infant Formula - Similac, Isomil, Enfamil Juice - Pure Lemon, any brand pure oj or grapfruit meat & poultry - any raw fresh or frozen with rabbinic approval mouthwash - Scope Nuts - any brand unroasted without BHA Olive Oil - Pompeiian Extra Virgin Salt - any without iodine, maltodextrin, dextrose Spices - any whole unground, (except mustard) or pure ground McCormick Sugar - any granulated pure cane, brown as long as there is a "P" next to the kosher symbol Tea - Any brand pure, except decaffeinated tea or tea bags - except instant and decaf Toiletries - Proctor and Gamble shampoos, toothpaste, deodorants, contact lens solution. Vegetables - Any fresh other than aforementioned legumes. the following beverage companies are certified only in certain sizes, please check for the P-94 code on the can regardless of the ingredients listed: Coca-Cola Classic and Diet Diet Rite Cola Old Town Seltzer Pepsi-Cola Regular and Diet Royal Crown Seven-Up Diet and Regular Sprite Any questions please let me know, I also have more information regarding brands and products in the Chicago area. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Passover Recipe Notes Recipe By :FF List: J. Ari Kornfeld Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** NUTRITION NOTES Since beans, corn, nuts, and "leavened" grains (in quotes because the strictly kosher rule out just about everything regardless of whether it actually leavened) are ruled out, the staple foods for Passover are potatoes and wheat in the form of matzoh. Both of these foods have marginally adequate protein but are very low in fat - especially since most matzoh is made of white flour. People who are very strict about low fat should stick with whole-wheat matzoh and may want to consider adding small quantities of higher fat vegetables (olives, avocado...). Technically one could make oat and rye matzoh and the like but don't bet on finding these real easily. (Some quantities are made for people with wheat allergies.) The protein content of these staples is sufficient but vegans who eat lots of fruit or sweetened foods may not be getting enough protein. Ovo & lacto vegetarians should be fine. Vegans will probably also be fine - I sort of doubt that going for a week with marginally low protein will really matter (just eat a big bean stew after the holiday ;-). But then again, I'm no doctor. SUBSTITUTIONS, NOTES: Use potato starch instead of corn starch or yogurt for thickeners. (this is an educated guess I haven't actually experimented.) Use egg whites for baked goods that call for eggs - almost all baked good that require eggs really need only the egg whites. Use fruit paste (mashed banana, apple sauce, pumpkin puree, prune spread) instead of oil in baked goods. Replace the oil with an equal portion of the fruit puree. "Fry" vegetables in wine, wine vinegar, or water. Also, Annice Grinberg just sent me the following information: >A new book, "The Lowfat Jewish Vegetarian Cookbook--Healthy Traditions >from Around the World" by Debra Wasserman is available from the >Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (Phone >number (410)-366-8343). Of the 150 lowfat Jewish recipes in this book, >33 are appropriate for Passover. Debra Wasserman and Charles Stahler >previously published "No Cholesterol Passover Recipes" with 100 vegan >Passover recipes. In that book, the oil can be decreased significantly >in the recipes where too much is called for. It is also available from >the Vegetarian Resource Group. > >The recipes in both of these books are vegan. While small quantities of >added vegetable oils may be called for, this can often be adjusted for a >vlf vegetarian diet by sauteing with water or stock. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Passover Seder Ideas Recipe By :LF Jewish Veg.Ckbk,Wasserman(Bobbi Pasternak) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** _Sample Seder Menu_ Beet Salad Vegetable Soup Russian Potato and Mushroom Croquette(see recipe) Broccoli and Lemon Dish (see recipe) Russian Cooked Cucumbers Fruit Compote Passover Seder Ideas from "The Lowfat Jewish Vegetarian Cookbook--Healthy Traditions from Around the World" by Debra Wasserman. Available from the Vegetarian Resource Group, PO Box 1463, Baltimore MD 21203, (410) 366-8343. Some other Passover recipes included in the book are: Blueberry/Banana Matzo Meal Pancakes, Eggplant Caviar, Eggplant Spread, Israeli Carrot Salad, Moroccan Beet Greens Salad, Pineapple/Avocad/Tangerine Salad, Russian Charoset, Russian Potato and Beet Salad, Turkish Mandarin Salad, Eggplant Stew over Baked Potatoes, Passover Vegetarian Kishke, Baked Carrots, Cabbage Saute, Russian Baked Peppers, Cold Cherry Soup, Polish Plum and Rhubarb Soup, Romanian Kohlrabi Soup, Ruth's Eggless Kneidlach, Vegetable Broth, Baked Fruit & Russian Fruit Pudding. MORE RESOURCES FOR A VEGETARIAN PASSOVER _Still Life with Menu_ by Molly Katzen, Ten Speed Press, 1988. Contains a menu for a lacto-ovo vegetarian seder. _Vegetarian Celebrations_ by Nava Atlas, Little, Brown & Co., 1990. Contains menus for an Ashkenazic seder and a Sephardic seder. Some, but not all, of the recipes contain eggs and/or dairy. _Jewish Vegetarian Cooking_ by Rose Friedman, Thorsons Publishing Group, 1984. Contains a Passover section with lacto-ovo recipes. _Haggadah for the Liberated Lamb_, edited and with original text by Roberta Kalechofsky, Micah Publications, 1988. This vegetarian, gender-neutral Haggadah is available in a number of formats from Micah Publications, 255 Humphrey St., Marblehead, MA 01945. The recipes it contains are lacto-ovo. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta (Alan Alda's Che-che) Recipe By :Alan Alda Serving Size : 5 Preparation Time :3:30 Categories : Eat-Lf Mailing List Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 large Italian Plum Tomatoes 2 handfuls fresh basil leaves -- chopped 1 clove garlic -- minced 1/3 pound lowfat mozzarella cheese -- shredded 1 tablespoon Olive Oil 10 ounces pasta -- corkscrew macaroni (Fusilli) Fill a pot with enough water to cover tomatoes. Bring to a boil. Drop tomatoes in. Remove after about 10 sec. Peel and chop tomatoes. Mix tomatoes, basil, garlic and cheese with olive oil. Let stand in covered bowl at room temp. for at least 3 hrs. Cook fusilli. Drain. Add tomato sauce to hot fusilli. Mix well. Serve warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta A L'amatriciana Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion 2 cloves garlic 1 teaspoon tomato puree -- or tomato paste 14 ounces canned tomatoes -- chopped 6 oz water -- stock or wine 2 rashers bacon -- visible fat removed (2 to 3) 1 chili pepper -- your favourite variety, chopped or chilli powder in such quantities as you like! Seasoning Chop onion and garlic, microwave for five minutes (omit this step if you don't have a microwave; it isn't essential but it makes the sauce quicker to cook). Meanwhile, soften the bacon in a large saucepan on top of the stove. Transfer onion/garlic to the saucepan, add tomato puree (paste) and stir. Add tinned tomatoes and other fluid (I use half the empty tin as a measure, which has the added advantage of rinsing it out!). Season, bring to boil, and simmer for about 15 minutes. Serve over pasta, the traditional kind for this recipe is penne, but any pasta will do. Can't help with the shrimp recipes, I'm afraid - I'm allergic to them. As for tortillas, I, too, would microwave them if they needed to be softened, or just use them straight out of the packet. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Almond Fruit Salad Recipe By :Janice Podoll Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound elbow macaroni or bowtie pasta 1 container nonfat plain yogurt -- (8 oz.) or vanilla 1/4 cup frozen orange juice concentrate -- thawed 1 can mandarin oranges -- (15 oz.) drained 1 cup green grapes -- halved 1 medium apple -- cored and chopped 1/2 cup celery -- chopped 1/2 cup almonds -- slivered Cook pasta and drain In small mixing bowl, blend yogurt and oj concentrate In large mixing bowl, combine pasta with oranges, grapes, apples, celery and almonds. Add yogurt mixture and toss. Cover and refrigerate. Makes 8 servings. I get raves on this. I use vanilla yogurt and throw in different combinations of fruite. [Jan] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta And Basil Soup Recipe By :Weight Watcher's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces vermicelli -- or- Spaghetti, broken into short lengths 4 teaspoons Olive oil 1 onion -- finely chopped 1 clove garlic -- finely chopped 1/2 ounce pine nuts (pignolia) 1 1/2 pints chicken stock -- or- Vegetable stock 5 1/2 ounces fresh basil -- chopped Salt and freshly ground Black pepper 4 teaspoons grated parmesan cheese -- to serve 1. Cook the pasta in a large pan of lightly salted boiling water, following the pack instructions. Drain and set aside. 2. Heat the oil in a large saucepan and add the onion, garlic and pine kernels. Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. 3. Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti and season to taste with salt and pepper. 4. Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at once. Cook's note: It is always best to tear or shred basil with your fingers as using a knife can cause the leaves to blacken. Selections per serving: 1/2 Carbohydrate; 1 Fat; 1/2Vegetable; 25 Optional Calories Preparation and cooking time: 30 minutes Calories per serving: 11 5 Freezing not recommended Basil is a sacred herb, native to India but widely used in Italian cooking. In Italy it is a symbol of love ~ traditionally, a young girl would place a pot of basil in her window as an invitation to her lover to call on her! Recipe from: Weight Watcher's Pasta Cook Book - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta And Beans Recipe By :Cooking Light Ckbk (LeeAnn Mazurka) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Legumes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces rotini -- cooked 2 T olive oil 2 whole boneless skinless chicken breasts -- cut in strips 1 cup broccoli florets -- (fresh) 1 cup carrots -- curled 1/2 cup red onion -- sliced 1/4 cup water 1/2 t chicken bouillon 1/2 t dried tarragon 2 T Grated Parmesan cheese In large skillet, heat oil; add chicken broc, carrots and onion. Cook and stir over medium heat until broc is tender-crisp. Add water, bouillon and tarragon; cook and stir until chicken is cooked thru. Add hot cooked rotini and cheese, toss to coat. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta And Broccoli Salad Recipe By :Complete Vegetarian,Ann Marshall (Erika Langham) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pasta shells -- small 4 cups broccoli flowerets 4 tablespoons nonfat french salad dressing 4 tablespoons shallot -- thinly sliced 8 tablespoons grated parmesan cheese -- (or substitute) 2 tablespoons pine nuts -- toasted Boil pasta to al dente. Drain and cool. Cook broccoli to crisp tender. Add dressing to warm broccoli and leave to cool. Combine the ingredients in a bowl and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Bean Potage Recipe By :Weight Watcher's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons Olive oil 1 onion -- finely chopped 1 clove garlic -- finely chopped 1 carrot -- sliced 1 stalk celery -- sliced 1 leek -- sliced 4 ounces lean ham -- cooked and in -- 1/2 inch cubes 7 ounces cannellini beans -- rinsed and drained 1 1/2 pints chicken stock 2 ounces pasta -- spirals 4 large tomatoes -- peeled, seeded, And chopped 1 tablespoon fresh oregano -- chopped 1 tablespoon fresh marjoram -- chopped Salt and freshly ground Black pepper 1. Heat the oil in a large saucepan. Add the onion, garlic, carrot, celery and leek and cook gently for 5 minutes, stirring occasionally. Add the ham and cook for 5 minutes more. 2. Stir in the beans, stock and pasta spirals. Bring to a boil and then reduce the heat, cover and simmer gently for 20 minutes. 3. Add the tomatoes, oregano and marjoram and simmer gently for 5 minutes more. Season to taste with salt and pepper. 4. Serve, piping hot, in warm soup bowls. Preparation time: 15 minutes Cooking time: 35 minutes Calories per serving: 195 Freezing recommended Pasta and Beans (pasta e fagioli) is a typical Italian combination. This hearty winter-warmer is a meal in itself. Substitute the cannellini beans with borlotti or haricot beans for a change. Selections per serving: 1 Carbohydrate; 1 Fat; 1 Protein: 1-1/2Vegetable; 5 Optional Calories - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Bean Soup Recipe By :HealthQuest,Kansas State (A. Koher) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can stewed tomatoes -- (28 oz.) 1 T olive oil 1 small onion -- chopped 1 medium carrot -- coarsely chopped 1 1/2 cups water 1/2 teaspoon garlic powder 1 teaspoon dried oregano -- crushed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup macaroni -- or other pasta 1 can navy beans -- (15 oz.) drained and rinsed 1/4 cup chopped parsley 1. Puree tomatoes with their liquid in a blender. 2. Heat oil in a large pan over medium heat; saute onion and carrots about 5 minutes. 3. Stir in tomatoes, water, garlic, oregano, salt and pepper. Bring to a boil; reduce heat and simmer 20 minutes. 4. Meanwhile, cook pasta and drain. 5. Add pasta and beans to soup mixture and heat through 5 to 10 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Caponata Recipe By :WW's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- thickly sliced (Aubergine) 1 Red pepper 1 Yellow pepper 1 tablespoon Olive oil 1 Onion -- chunked 1 Garlic clove -- chopped 4 Tomatoes -- peeled and chopped 3 tablespoons Fresh thyme 2 tablespoons capers -- chopped 2 tablespoons Red wine vinegar 1 teaspoon Brown sugar 8 ounces pasta -- twists, spirals of Or fusilli Salt and freshly ground Black pepper Preparation time: 20 minutes Cooking time: 20 minutes Calories per serving: 265 Freezing not recommended This recipe originates from southern Italy and is made from all the ingredients found in every Italian larder, or la dispense! 1. Preheat the grill. Lay the aubergine slices on a large chopping board and sprinkle liberally with salt, to extract the bitter juices. Leave for 10 minutes, then turn the slices over and repeat. Place in a colander. Rinse and drain well, then cut the slices in large chunks. 2. Place the peppers under the grill and cook, turning frequently, until the skins have blistered and charred. Carefully transfer the peppers to a bowl. When they are cool enough to handle, remove the skins, de-seed and cut the peppers in squares. 3. Heat the oil in a large, non-stick frying pan. Saute the aubergine, onion and garlic over a high heat for 3 - 4 minutes. Add the peppers, tomatoes, thyme, capers, wine vinegar and sugar. Reduce the heat, cover and simmer for 15 minutes. 4. Meanwhile, cook the pasta in plenty of lightly salted boiling water for 8-10 minutes or until al dente. Drain and divide between 4 warm bowls. 5. Season the sauce with salt and pepper and spoon over the pasta. Serve immediately. Cook's note: Use cliche pasta for this pretty dish - twists of pasta which translate as 'propeller'. Selections per serving: 2 Carbohydrate; 1/2 Fat; 2 Vegetable; 15 Optional Calories Variation: For speed and convenience, use 14 oz (420 g) canned chopped tomatoes and red pimentos (drained) instead of the fresh tomatoes and peppers. Recipe from: The Weight Watcher's Pasta Cook Book - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Delight Recipe By :The Lite Cookbook (Karen Birkelbach) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium zucchini -- sliced 1 tablespoon olive oil -- or Pam instead 2 tablespoons shallots -- chopped 2 cloves garlic -- chopped 1 medium tomato -- diced 2 tablespoons fresh basil -- chopped or 1/2 tsp dried basil leaves -- crushed 2 tablespoons grated Parmesan cheese 12 ounces pasta -- penne,cooked and drained Makes 4 to 6 servings Cook and stir zucchini in hot oil in large skillet over medium-high heat. Reduce heat to medium. Add shallots and garlic; cook and stir 1 minutes. Add tomato; cook and stir 45 seconds. Add basil and cheese. Pour vegetable mixture over penne in large bowl; toss gently to mix. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Ideas Recipe By :Net and elsewhere Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** 1. Toss cooked pasta (rotini works great) with lite/fat-free ricotta cheese and dried fruit (fresh fruit is also very good, too). Depending on how much pasta you've cooked, add a couple tbsp. of sugar and refrigerate. (Eastern European) 2. Pesto mixed with nonfat yogurt 3. Sauteed eggplant and mushrooms (in apple juice or wine) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Primavera Salad Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked pasta -- al dente, rinsed with cold water and drained broccoli florets -- and stems, optional cauliflower mushroom -- sliced green onion -- chopped red, green, and yellow bell peppers -- sliced carrots -- sliced cilantro -- chopped snow peas -- cut in pieces waterchestnuts -- drained canned kidney beans -- rinsed and drained corn -- drained canned garbanzo Beans -- rinsed and drained green beans -- drained shrimp -- cooked, optional nonfat italian salad dressing One of the easiest is pasta primevera which you can add shrimp to and portions are adjustable - ingredients are variable depending on what you have available - also, use a plastic bag to mix & transport, a tall kitchen bag is good (you also have a good trash bag after you pour the ingredients into a big bowl). Put all ingredients into plastic bag. Note: if you don't have some of the fresh veggies available - there's a number of frozen variety packs that can be thawed & used add 1 bottle (lo/no fat) Italian dressing twist the top of the bag and, while holding the bag with one hand, use the other hand to "stir" the ingredients together keep in bag & keep refrigerated (use a cooler) until you're ready to serve just before serving, mix the salad one more time to redistribute everything, then "pour" into large serving bowl - garnish with parsley or cilantro springs - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad Recipe By :Holly L. Hughes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pasta -- muli-color spirals zucchini -- lightly steamed asparagus -- lightly steamed onion -- diced bell pepper -- diced radish -- diced sun-dried tomatoes -- rehydrated hearts of palm tomato -- diced cucumber -- diced fresh parsley -- chopped fresh cilantro -- chopped balsamic vinegar mustard black pepper - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad #2 Recipe By :Linda Tonkinson Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package vermicelli -- cooked Marinade: 6 Tablespoons salad oil -- optional 2 Tablespoons accent(r) seasoning mix 4 Tablespoons fresh lemon juice Salad: 1 Cup celery -- finely chopped 1 Cup onion -- finely chopped 1 green pepper -- finely chopped 4 Ounces pimiento -- drained 2 Cans ripe olives -- drained and sliced 1 Package mayonnaise -- use nonfat salt and pepper Marinate the vermicelli overnight in the marinade. Then add the remaining ingredients the next day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad #3 (Easy) Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked pasta -- cooled frozen mixed vegetables -- thawed nonfat ranch dressing nonfat Catalina dressing tuna in water -- optional or turkey or ham What I do is cook pasta (any kind) to desired doneness. Then I add frozen vegetables (thawed..put in collander and run water over them) and put fat-free ranch and fat-free catalina dressing on it. (I mix the two...put more ranch than catalina, though). I've put tuna, left over turkey ham, and chicken in this. Maybe you can try shrimp? We have this for lunch alot and my husband LOVES it!!! Sometimes I'll mix ranch with Italian dressing too. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad #4 (Gary Bettenhausen's) Recipe By :(Diane Jennings) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta -- mixed (ie, curly shells and penne) 1 large sweet onion -- thinly sliced, then quartered 1 green pepper -- in 1 1/2 " x 1/8" strips 1 pint cherry tomatoes -- halved 1 small red bell pepper -- in 1 1/2" x 1/8" strips -- or 1 jar pimento (which ever you prefer - mostly for coloring) 1 can sliced black olives -- ( I omitted this) 1 bunch broccoli florets 1/2 head cauliflower florets nonfat ranch salad dressing or nonfat creamy Italian salad dressing -- or NF Ital. dressing italian Cook 1 lb pasta in boiling water for 12 minutes, strain and run cold water over the pasta. Mix the cold, strained pasta with the prepared veggies, toss with the dressing and seasonings. Moisten with the nonfat salad dressing. Season to taste with salt and pepper. Refrigerate over night. serves 10 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad #5 (Montana) Recipe By :The New American Diet System (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple chunks in juice -- (15 oz) unsweetened 2 cups broccoli -- or asparagus tips 4 cups cooked pasta -- corkscrew 1 cup frozen peas -- uncooked 1 cup celery -- sliced 1/2 cup fresh parsley -- chopped 1/3 cup green onion -- chopped 1/3 cup pimiento -- diced or sweet red pepper Drain pineapple, reserving 2 tbl juice for dressing. Wash broccoli or asparagus and cut in bite-size pieces. Combine all ingredients and toss with Spring Dressing (see recipe). Chill at least 1 hour. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Spring Dressing. [See Recipe] * Exported from MasterCook * Pasta Salad #6 (Quick And Simple) Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 gallons pasta -- uncooked 1 tin ratatouille Cook pasta, rinse under cold tap until cold. Mix with ratatouille. Easier than anyone would believe possible! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad With Green Sauce (Four-star) Recipe By :The New American Diet System (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package pasta -- (16 oz) short pasta (curled works well) 1/4 pound shrimp -- optional Marinade: 2 tablespoons oil 1/4 cup vinegar 1/2 teaspoon salt -- or less 1/8 teaspoon pepper 1 tablespoon sherry -- optional 1 clove garlic -- minced Green Sauce (Double this sauce if you wish to have lots of dressing - also it keeps well -- and can be used on other salads) 1/4 cup white vinegar -- or lemon juice 1 tablespoon Dijon mustard -- (1 to 2) 1/2 cup fresh basil -- tightly packed or 2 tsp dried basil 3/4 cup parsley -- chopped 1 clove garlic -- minced (1 to 3) 2 tablespoons oil 1 cup nonfat plain yogurt pepper Salad Ingredients: 1 cup frozen peas -- uncooked 1 cup broccoli -- cut in small pieces 2 cups cherry tomatoes -- halved 1 cup mushroom -- sliced 1 cup zucchini -- sliced 6 green onions -- chopped 2 cups fresh spinach -- torn into bite size -- pieces On the day before: Cook pasta in unsalted water. Drain and cool. Combine ingredients for marinade and mix with shrimp and cooked pasta. Refrigerate overnight. Place Green Sauce ingredients in food processor or blender and mix until smooth. Refrigerate. Just before serving: Combine marinated pasta and shrimp with salad ingredients and toss. Add Green Sauce and toss. Makes 10 servings as a main dish (about 20 cups) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad With Rocket And Tomato Dressing Recipe By :(Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salad Dressings Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tomatoes -- peeled, seeded, and finely chopped 2 cloves garlic -- finely chopped 2 ounces rocket leaves -- coarsely chopped 1 tablespoon Olive oil 8 ounces pasta -- Penne Salt and freshly ground Black pepper 1. Place the tomatoes, garlic and rocket leaves in a bowl. Add the olive oil and season well with the salt and pepper. Cover and refrigerate for at least 2 hours. 2. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes until al dente. Rinse well with cold water and drain thoroughly. Toss the pasta with the chilled tomato mixture and serve. Cook's notes: Serve this salad warm - simply toss the hot, drained pasta into the chilled tomato sauce. If they are available, plum tomatoes taste delicious in this recipe. Preparation and cooking time: 20 minutes + 2 hours chilling Calories per serving: 240 Freezing not recommended You don't have to travel to Italy to enjoy wild rughetta, a spiky green-leaved plant with a strong peppery flavour. Most supermarkets now sell rocket, a slightly milder cultivated variety. If you can't find it, use spinach or a mixture of lamb's lettuce and watercress. Selections per serving: 2 Carbohydrate; 1/2 Fat; 1 Vegetable; 10 Optional Calories Variation: Sprinkle each serving with 1/2 oz (15 g) grated parmesan cheese. This will add 1/2 Protein Selection per serving and increase the Calories to 270 per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad With Vinaigrette (Darcy's Colorful) Recipe By :Darcy Williamson Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- VINAIGRETTE: 1 cup balsamic vinegar 2 tbsp olive oil 2 tbsp honey 2 teaspoons mustard PASTA SALAD: 4 cups cooked pasta -- radiatore, chilled 4 cups thinly sliced raw vegetables (red onion, green onion, broccoli, celery, yellow squash, mushrooms) 2 tablespoons capers 6 ounces salad shrimp -- cooked Combine vinaigrette ingredients. Mix well until the mustard and honey is dissolved. Set aside in the refrigerator to chill while making the salad. Combine the pasta, vegetables, capers and shrimp in a large bowl. Drizzle the vinaigrette over the ingredients and toss until all of the liquid is absorbed. The salad can be eaten immediately or refrigerated overnight. It is best when refrigerated for a few hours. 16 servings per recipe - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Sauce With Carrot Paste Recipe By :ALEKZANDARA S. TRAYNOR Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Carrot Paste -- (See Recipe) evaporated skim milk fresh basil use about 4 tablespoons (?) of carrot paste per person in a heavy skillet. add evaporated milk to thin to a pasta sauce consistancy (should still be thick). add bits of torn fresh basil for additional flavor, as well as some freshly ground black pepper. mix and stir on lowheat until heated thouroughly. add to top pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Summer Salad Recipe By :(TONDREAUS@platte.unk.edu) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/3 cup white wine vinegar 1 tablespoon oil 1 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon pepper Salad: 5 ounces rotini -- spiral pasta(2 cups) 1 cup carrots -- sliced 1 cup frozen peas 1/2 cup red bell pepper -- in strips 4 green onions -- sliced (1/2 cup) 8 cherry tomatoes -- quartered 1/2 cup cucumber -- sliced 3 ounces mozzarella cheese -- part-skimmed, cubed (1/2 cup) In jar with tight-fitting lid, combine all dressing ingredients: shake well. Cook pasta in 3 quarts boiling water to desired doneness as directed on package, adding carrots and peas during last 2-4 minutes of pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly. In large serving bowl, combine cooled pasta mixture and remaining salad ingredients. Pour dressing over salad; toss gently. 8 (1-cup) servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Basil And Prosciutto Recipe By :Katherine L. Rodman Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta -- penne 1 teaspoon olive oil 1 clove garlic -- chopped 1/3 pound Prosciutto -- chopped 1 ounce fresh basil leaves 4 tablespoons nonfat yogurt -- drained salt and freshly ground pepper Bring a large saucepan of lightly salted water to a boil and cook penne until al dente. While the pasta is cooking, heat the olive oil in a skillet and briefly fry the garlic until it begins to brown. Add the chopped prosciutto and fry for two or three minutes until it too just begins to brown. Remove the pan from the heat. Drain the cooked pasta in a colander and tip it back into the saucepan. Chiffonade the basil and add it to the pasta along with the prosciutto and garlic. Season generously with the salt and pepper and toss the pasta to mix the ingredients. Spoon the yogurt into the hot pasta and stir until lightly coated. Transfer to a warmed dish and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Chick-peas, Tomatoes And Herbs Recipe By :Light Kitchen, Ann Lindsey (Susan Markanen ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pasta -- penne or corkscrew 1 tablespoon olive oil 1 clove garlic -- minced 1 can tomatoes -- (19 oz) chopped (undrained) 1 teaspoon dried basil 1 teaspoon dried oregano 1 can chickpeas -- (19 oz) drained and rinsed 1/4 cup fresh basil -- chopped 1/4 cup grated parmesan cheese 1. In large pot of boiling water, cook pasta until tender but firm, 7 to 10 minutes; drain and transfer to large bowl. 2. Meanwhile, in saucepan, heat oil over medium heat; cook garlic for 30 seconds. Add tomatoes, dried basil, oregano and chick-peas; simmer for 5 minutes. 3. Add fresh basil; simmer for 5 minutes. Pour over hot pasta and toss to mix. Sprinkle cheese over each serving. Makes 4 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Mushrooms Recipe By :WW's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces linguine -- or- Tagliatelle (egg or spinach) pasta 4 teaspoons Olive oil 2 cloves garlic -- minced 10 ounces mushroom -- thinly sliced Pinch of grated nutmeg Salt and freshly ground Black pepper 1 tablespoon Lemon juice 2 tablespoons fresh parsley -- chopped 1. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes or until al dente. 2. Meanwhile, heat the oil in a large saucepan and gently saute the garlic for 3-4 minutes. Add the mushrooms and season well with the nutmeg, salt and pepper. Cover and cook over a low heat for 5 minutes. (The mushrooms will release enough moisture to steam in.) 3. Drain the cooked pasta. Stir the lemon juice and parsley into the mushrooms and then carefully fold in the linguine. Serve immediately. Preparation and cooking time: 20 minutes Calories per serving: 245 Freezing not recommended Mushrooms are versatile, nutritious and low in Calories, making them the perfect ingredient for many Weight Watchers recipes. Selections per serving: 2 Carbohydrate; 1 Fat; 1 Vegetable Variations: Soak 1/2 oz (15 g) dried mushrooms in 1/2 pint (300 nil) hot water for 30 minutes before adding along with the fresh mushrooms. The flavour is wonderful. Stir in 4 tablespoons creme fraiche or single cream at step 3. This will add 50 Optional Calories per serving. Recipe by: The Weight Watcher's Pasta Cook Book - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Red Peppers, Greens, Beans, Garlic And Lemon Zest Recipe By :Eat More, Weigh Less (Karen Mintzias) Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Legumes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c White beans -- soaked in water overnight 1 Bay leaf 4 Garlic cloves -- peeled 1/3 c Vegetable stock 2 Red bell peppers -- cut into 1/2-inch strips 4 c Swiss chard -- or escarole -- washed well and cut -- into 1/2-inch strips 1 tablespoon lemon zest -- grated 1/2 teaspoon Salt Freshly ground pepper 2 tablespoons Lemon juice 1/4 pound pasta -- penne, uncooked 1/4 pound pasta -- Farfalle, uncooked Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove the pot from the heat. Bring the vegetable stock to a simmer in a saute pan over moderate heat. Add the pepper strips and simmer for 5 to 8 minutes, then add the greens, 2 cloves of garlic that have been minced, and lemon zest and stir well, until the greens are wilted, 3 to 4 minutes. Drain the beans (most of the liquid will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens. Warm through. Season to taste with the salt, pepper, and lemon juice. Meantime, cook the pasta according to the package directions. Drain and toss with the beans and vegetables. Per Serving =========== Calories: 319 Protein: 14 grams Carbs: 63 grams Sodium: 356 mg Fat 2 grams (6% of calories) Source: Joyce Goldstein of Square One restaurant in San Francisco Published in: Eat More, Weigh Less - by Dean Ornish, M.D. Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Ribbons Of Courgette And Carrot Recipe By :WW's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Carrots 2 large zucchini -- (Courgettes) 8 ounces pasta -- pappardelle or Lasagnette pasta 4 teaspoons Margarine 1/2 teaspoon Chopped fresh thyme -- or marjoram Salt and freshly ground Black pepper 1. Top and tail the carrots and courgettes. Using a potato peeler, carefully pare the vegetables into ribbon-like strips. 2. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes. Two minutes before the end of the cooking time, add the ribbons of carrot and courgette. 3. Drain the cooked pasta and vegetables and toss them with the margarine and chopped herbs. Season with salt and freshly ground pepper and serve immediately Preparation and cooking time: 20 minutes Calories per serving: 265 Freezing not recommended Selections per serving: 2 Carbohydrate; 1 Fat; 1 Vegetable Recipe from: The Weight Watcher's Pasta Cook Book - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Roasted Eggplant And Tomato Sauce Recipe By :Eat More, Weigh Less Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg eggplant 1 lb pasta -- penne or rigatoni 2 cups tomato sauce 6 cloves garlic -- minced 3 tbsps capers -- rinsed and chopped 1 pinch red pepper flakes 3 tsps dried oregano -- or basil salt and pepper Preheat oven to 450!F. Prick eggplant, place on baking sheet and roast about 45 minutes, turning occasionally, until eggplant is tender but not falling apart. When cool enough to handle, peel and dice pulp. Place in colander to drain any bitter juices; discard skin. Cook pasta. Warm tomato sauce in large saute pan. Add eggplant and remaining ingredients and warm through. Season to taste; toss pasta with sauce to serve. - - - - - - - - - - - - - - - - - - - NOTES : May add two diced roasted red or green peppers. * Exported from MasterCook * Pasta With Spinach And Tomato Cream Sauce Recipe By :(Brett Haynes) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Bag Pasta -- used butterfly 1 Box Frozen Spinach 2 cups Tomatoes -- chopped -- (fresh or canned) 1 Container nonfat cream cheese -- most of it not all Black Pepper Assorted Herbs Boil the pasta, drain and reserve Meanwhile, microwave the frozen spinach until it's thawed Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts Add the chopped tomatoes, heat and stir until you blend the sauce Pour the sauce over the pasta, mix it all together, add pepper and herbs. Serve. >From: bek@po.cwru.edu (Brett Haynes) - - - - - - - - - - - - - - - - - - - NOTES : Cal 143.3 Fat 0.9g * Exported from MasterCook * Pasta With White Beans Recipe By :Jackie Nowicki Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb. pasta -- cooked al dente and well drained. 2 cloves fresh garlic -- pressed (Or more to taste) (2 to 3) about 3/4 lb. cooked cannelli -- or great northern beans (drained and rinsed, if canned) oregano fresh ground pepper -- to taste 1 dash balsamic vinegar Saute garlic using your favorite saute method (I use chicken stock and a few drops of olive oil, for taste), until just golden. Add beans, and mash about 1/2 of them with a fork or the back of a wooden spoon. Stir in pepper, vinegar and oregano, and simmer until the sauce thickens to your taste. If it gets too thick, thin it a bit with broth or water. Toss with hot pasta, and sprinkle with fresh grated cheese, if desired. If you're feeling evil, toss in a tablespoon or two of toasted pignoli (pine) nuts. I've also added fresh steamed broccoli to this, and it's great. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With White Beans And Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 cloves garlic -- minced 1 small onion -- finely chopped 2 ounces lean ham -- thinly sliced, cut into 1/4-by-1" strips 1/4 cup chicken broth -- reduced 1 can cannellini beans -- (16 oz) rinsed and drained 1 tablespoon tomato paste -- double concentrated 1 tablespoon fresh savory -- shredded 1 tablespoon fresh basil -- shredded 1 tb fresh Italian parsley -- shredded 2 teaspoons Sugar 1 teaspoon Dried oregano Cooked Pasta In a large skillet or saucepan, heat the oil with the garlic, onion, and ham over moderate-to-high heat. When they begin to brown, after 3 to 5 minutes, add the broth, stirring and scraping to deglaze. Then add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients. Simmer the sauce until it is thick but still slightly liquid, about 15 minutes. Spoon over cooked pasta (medium to wide strands, ribbons, tubes, or shapes). Note: to make reduced chicken broth, briskly boil 2 cups of broth until it reduces down to 1 cup (approx. 15 minutes). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Winter Squash Recipe By :Kitty Morse - 365 Ways to Cook Vegetarian Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pasta Quick & Simple Ideas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds butternut squash -- cooked 3 tablespoons vegetable broth 1 medium onion -- chopped 2 cloves garlic -- minced 1/2 cup vegetable broth 1/2 cup 1% low-fat milk 1/2 cup lowfat Monterrey Jack Cheese -- shredded 1/2 teaspoon salt 1/4 tsp pepper 1 tbsp sun-dried tomatoes -- chopped 12 ozs ziti pasta -- cooked al dente 2 tbsps parsley -- chopped Cut squash in half, place cut-side down in microwave dish with a little water. Cover and cook on high 10-12 minutes, rotating once. When cool, scoop out flesh and mash with a fork. In frying pan, saute onion and garlic in few tbsp broth until translucent. Add cooked squash, broth, milk and cheese. Stir until cheese melts and mixture thickens somewhat. Season with salt and pepper, turn off heat and stir in sun-dried tomatoes. Pour sauce over cooked pasta and sprinle with parsley. - - - - - - - - - - - - - - - - - - - NOTES : may use any sweet yellow winter squash * Exported from MasterCook * Pasta With Zucchini And Fresh Tomatoes Recipe By : (Tim Fisher) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small zucchini -- (about 1 lb) 2 tablespoons lemon juice 3 cloves garlic -- minced 2 onions -- thinly sliced crosswise and separated into rings 1 tablespoon white wine vinegar 3 large tomatoes -- thinly sliced 1/4 cup fresh basil -- minced 1 tablespoon fresh parsley -- minced 1/2 teaspoon red pepper flakes 1 pound pasta -- (ziti) Serves 6 Halve the zucchini lengthwise and slice into 1/2" cross sections. Place in a large bowl. Add the lemon juice and toss well. Set aside. In a large no-stick frying pan over medium-high heat, cook the garlic for 30 seconds, stirring constantly; don't let it burn. Add the onions, vinegar and zucchini. Cook for 3 to 4 minutes. Add the tomatoes, basil, parsley and pepper flakes. Cover the pan, reduce the heat, and simmer until the zucchini is tender, about 5 to 7 minutes. Meanwhile, cook the ziti in a large pot of boiling water until just tender, about 8 minutes. Drain and place in a large shallow bowl. Add the zucchini mixture and toss well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta-shrimp Salad Recipe By :Women's Day Pasta Cookbook (Reid Furniss) Serving Size : 8 Preparation Time :0:25 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Pasta -- Radiator or medium -- uncooked 8 ounces small shrimp -- Cleaned & Cooked 3 Cups Frozen Peas -- Thawed 3 Ribs Celery -- Choped (3/4 Cup) 1/4 Cup Dill Weed -- chopped & Fresh 1/4 Cup Fresh Lemon Juice 1 Tablespoon Vegetable Oil 1/8 tsp Pepper 1/8 tsp Dry Mustard Cherry Tomatoes -- optional Prepare pasta. Menwhile, in large bowl, combine shrimp, peas, celery and dillweed; set asdie. In small bowl, blend together lemon juice, oil and seasonings. When pasta is done, drain and rinse with cold water; drain again. Toss pasta with shrimp mixture and dressing. Garnish with cherry tomatoes. Cover and refrigerate 2 hours, or until ready to serve. - - - - - - - - - - - - - - - - - - - NOTES : 306 kcals, 16 gr pro, 52 g car, 4 g fat, (11%), 43 mg chol, 86 mg sod. * Exported from MasterCook * Pasta-turkey Salad With Melon Fans Recipe By :Fast & Healthy Mag(Nadine ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/3 ounces pasta shells -- uncooked 1 medium Honeydew melon 3/4 cup nonfat Italian salad dressing -- or any flavor 3 tablespoons Lemon juice 1 tablespoon Honey 1 teaspoon Poppy seeds 2 cups Turkey -- cooked, cubed 1 cup Celery -- sliced 1/3 cup Red onion -- chopped 11 ounces Mandarin oranges -- drained Cook pasta to desired doneness as directed on package. Drain; rinse with cold water. Meanwhile, cut melon in half lengthwise; cut each crosswise to form a total of 4 quarters. Remove seeds and rind. Cut into thin slices. In large bowl, combine salad dressing, lemon juice, honey, and poppy seed; blend well. Add cooked pasta, turkey, celery and onion; toss gently. Fold in orange segments. If desired, add salt and pepper to taste. Cover; refrigerate 30 min. or until thoroughly chilled. Arrange melon slices on 8 individual salad plates. For each salad, spoon about 1 1/4 Cups salad mixture over slices. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pastitsio Recipe By :"Malc" (Linda Brock) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Italian Legumes Main Dishes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lentils -- red 1 lg onion -- chopped 3 cloves garlic -- crushed 1 green pepper -- chopped 4 ounces mushroom -- sliced 1 1/2 cups water -- or stock 6 ounces macaroni 14 ounces chopped tomatoes -- canned 3/4 cup nonfat ricotta cheese 3/4 cup nonfat plain yogurt 3 tablespoons parmesan cheese -- grated 1/4 cup Egg beaters(r) 99% egg substitute 1/4 cup red wine 1/2 teaspoon oregano 1/2 teaspoon cinnamon Saute onion in some broth until tender. Add garlic, green pepper and mushrooms and cook 5 minutes. Mix in tomatoes, lentils, oregano and cinnamon, wine and remainder of broth. Bring to boil, stir and simmer about 45 minutes, until liquid has been absorbed. Cook macaroni until just tender. Preheat oven to 375!F. Oil baking dish and line with cooked pasta. Cover with lentil mixture. Combine ricotta, yogurt, parmesan and egg and pour over lentils. Bake 45-50 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pastitsio Light Recipe By :Tim Champney Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CREMA----- 1/4 teaspoon Nutmeg 8 tablespoons cornstarch 1/2 teaspoon Salt 4 cups Skim Milk 1/4 teaspoon White Pepper 6 Egg Whites -----PASTITSO----- 16 ounces Macaroni -- cooked, drained -----MEAT FILLING----- 1 teaspoon olive oil 1/2 teaspoon Salt 1 lg Onion -- finely chopped 1/4 teaspoon Black Pepper -- freshly ground 1 pound Turkey Breast -- ground, cook,drain 1/4 teaspoon Cinnamon 2 tablespoons Tomato paste -- or ketchup 1 cup bread crumbs 3/4 cup Dry Red Wine 1 cup Parmesan cheese -- grated 1/2 teaspoon Nutmeg Preheat oven to 350~. Microwave onion til soft and transparent. Brown the meat in olive oil. Add onion. Mix tomato paste with wine and add to meat. Continue cooking, adding nutmeg, salt, pepper, and cinnamon. Cook about 15 minutes, take off heat, cool d mix in half the breadcrumbs and half the grated cheese. Set aside. Do not allow meat to "bulk", keep it separated. Cook the macaroni in boiling water til soft. Rinse, drain, and set aside. Make crema in double boiler. Dissolve corn starch and egg white in skim milk while still cold. Place in the double boiler. Stir constantly with wire wisk to prevent lumping. Stir in 1/4 c. cheese and cook until very thick like pudding. Remove from he To Assemble: Spray baking dish (LIKE A LASAGNA PAN) with Pam and sprinkle it with breadcrumbs. Spread half the cooked pasta over the bottom of the dish and sprinkle it with 1/4 c reserved cheese. Spread all of the meat over the pasta. Pour half the sa over the meat and spread the rest of the pasta over it. Sprinkle with the rest of the cheese and breadcrumbs. Pour the rest of the sauce on top and smooth with a spatula. Bake in the preheated oven 50-60 minutes. You may want to brown the top under broiler briefly at the end to finish it but be careful. The crema burns easily. Let stand 10 minutes before cutting into squares. Serve with Greek salad and lots of chilled retsina or rodities wine. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pastry Pie Crust Recipe By :(Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Flour -- All-Purpose 3/4 Tsp Salt -- lite 4 tablespoons nonfat margarine 2 Tbsp Cold Water -- to 3 T Preheat oven to 475. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not overwork the dough. Shape this mixture into a ball and place it between two pieces of was paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9 inch pie pan. Spray pan with a non-fat cooking spray. Arrange crust in pan. Cut off edges that hang over. Prick the bottom with a fork. Bake 10 minutes or until golden brown. Cool before adding filling. If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350 for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes. YEILD: 1 pie crust (8 servings) PER SERVING: Fat:0.12 g, Calories: 52, protein: 2g, Cholesterol: 0mg, 2% Calories from fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pastry Pie Crust #2 Recipe By :FFList:Butter Busters,P.Mycoskie (Michelle Dick)(P. Thorp) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup all-purpose flour 3/4 Teaspoon salt -- optional or lite 1/3 Cup light corn syrup 2 Tablespoons skim milk Preheat oven to 475 degrees F. Mix flour and salt in a bowl. Combine the syrup and milk, adding this to the flour mixture. Stir with a fork until thoroughly mixed. Do not over-work the dough. Shape this mixture into a ball and place between two peices of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan with a non-fat cooking spray. Arrange crust in pan. Cut off the edges that hang over. Prick the bottom with a fork. Bake 10 minutes or until golden brown. Cool before adding filling. If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350 degrees F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove last five minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Patriotic Mold Recipe By :Best Recipes (Anita Matejka) Serving Size : 14 Preparation Time :0:15 Categories : Desserts Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Red Layer---- 3 ozs strawberry gelatin powder 1 1/3 c water -- boiling 10 ozs frozen strawberries -- thawed ----White Layer---- 3 ozs lemon gelatin powder 1 c water -- boiling 2 c low-fat vanilla ice cream ----Blue Layer---- 3 ozs lemon gelatin powder 1/4 c granulated sugar 1 c water -- boiling 1/2 c cold water 1 1/2 c frozen blueberries -- thawed To prepare red layer, dissolve strawberry gelatin in 1 1/3 cups boiling water. Add strawberries. Stir gently until fruit thaws and separates. Chill until thickened. Pour into a 9-cup Bundt. pan. Chill until set, but not firm. To prepare white layer, dissolve 1 package lemon gelatin in 1 cup boiling water. Blend in ice cream, beating until smooth. Chill until thickened. Spoon over strawberry mixture in pan. Chill until set, but not firm. Meanwhile, to prepare blue layer, dissolve remaining lemon gelatin and sugar in 1 cup boiling water. Add cold water. Chill until thickened. Stir in blueberries and spoon over lemon ice cream mixture. Chill until firm, or overnight. Unmold and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Patty Pan Lasagna Recipe By :Barbara Schmidt Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large squash, scallop -- sliced 1/4" thick 8 ounces spaghetti sauce -- homemade 8 ounces cottage cheese, lowfat 1/2 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese 1 tablespoon salt Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain. Spray 1 1/2 qt. square baking dish lightly with Pam-type spray. Layer sliced squash in baking dish. Spoon spaghetti sauce on top of the squash. Top with cottage cheese, sprinkle of mozzarella & parmesan cheese. Repeat 2 more times ending with cheeses. Bake at 350F for 1 hour. 133.4 calories per serving with 6.9 grams fat. - - - - - - - - - - - - - - - - - - - NOTES : I have also heard you can use zucchini sliced lengthwise (like lasagna noodles). * Exported from MasterCook * Paul's Capsicums Recipe By :(Paul Carreno) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bell peppers -- (or 4) (preferably red and green) Low salt soya sauce Balsamic vinegar lemon juice ( optional) Garlic paste or crushed fresh garlic Pepper to taste Lovely in sandwiches or on top of other meals and it is so simple[Paul] Sliced raw peppers in strips....then lightly "fry" peppers in a pan with soya sauce...and garlic.......add a little balsamic vinegar ...keep on stirring till peppers soften up...important not too overcook..taste and if necessary add a couple of drops of lemon juice....add more soya sauce if necessary...and stir once again... taste and add pepper... Store in fridge in a sealed jar.... . The mixture will produce its own juices in the jar and looking at it, most people will swear that it is loaded with oil ......I use it mainly in sandwiches....but I have also out it on top of rice dishes...yum yum.. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pbt (Portobello, Basil And Tomato Sandwich) Recipe By :Eating Well, July 1994 (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lowfat mayonnaise 2 tablespoons plain nonfat yogurt -- or nonfat sour cream 1 teaspoon lemon juice 1 tablespoon olive oil 2 portobello mushrooms caps -- (4 oz. each) -- wiped clean & sliced 3/8 " thick salt and pepper -- to taste 8 slices sourdough bread 1 clove garlic -- halved 1 cup fresh basil leaves -- washed, dried and -- torn into shreds 2 tomatoes -- cored and sliced 4 Servings Prepare grill or preheat broiler. In a small bowl, stir together mayonnaise, yogurt or sour cream, and lemon juice. Brush olive oil over the cut sides of the mushrooms. Grill or broil mushrooms sliced until tender and golden, 2 to 3 minutes per side. Season with salt and pepper. Meanwhile, toast bread on the grill or under the broiler. Rub both sides of the bread with the garlic clove. Spread half the mayonnaise mixture over 4 toasted bread slices and arrange basil on top. Top with the grilled mushroom slices, followed by the tomato slices and salt and pepper. Finish with a dollop of the remaining mayonnaise mixture and cover with remaining pieces of toast. Cut sandwiches in half and serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pea Shoots Sauteed With Garlic And Ginger Recipe By :Chef Du Jour (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sesame oil -- * 2 tablespoons fresh ginger -- grated 2 cloves garlic -- finely chopped 2 pounds pea shoots -- rinsed, dried, and cut into 2inch lengths 2 teaspoons soy sauce 1/2 teaspoon freshly ground black pepper * adapted to LF by Tina Bell SHOW #TH 6243 In a large heavy skillet, heat the sesame oil over medium-low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds. Yield: 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach 'N Mango Soup Recipe By :Woman's World Magazine (Dwork) Serving Size : 6 Preparation Time :1:10 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 peaches -- peeled and halved (1 lb) 2 mangos -- peeled and chopped (3 lb) 2 cups grape juice -- white, unsweetened 1/4 cup Sugar 2 tablespoons Lemon Juice 1/8 teaspoon Ginger Root -- ground Peach Slices -- for garnish Plain Yogurt -- nonfat In food processor or blender combine peaches, mangoes, grape juice, sugar, lemon juice and gingerroot. Process 2-3 min. until smooth. Place in lg. bowl, cover and chill 1 hr. or until ready to serve. Garnish. - - - - - - - - - - - - - - - - - - - NOTES : NOTE: For smoother texture, strain soup thru sieve set over large bowl; discard pulp. Makes: 6 servings Serving Size: 1 C. Prep: 10 min. Chill: 1 hr. Cal 148.6 Fat 0.3 g Carbs 38 g Protein 1.2 g Sodium 4 mg Dietary Fiber 2.2 g CFF 1.7% * Exported from MasterCook * Peach Baked Chicken On Bulgur Recipe By :Cooking Without Fat,George Mateljan(Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup bulgur -- uncooked 1/3 cup onion -- chopped 1/3 cup onion -- chopped 1/4 cup Chopped dates 1 1/4 cups nonfat chicken broth 1/4 cup nonfat chicken broth 1 can sliced peaches -- (16 oz) -- in juice, undrained 3/4 cup peach preserves -- (all fruit) 3 tablespoons Tomato paste 3 tablespoons apple cider vinegar 2 tablespoons Lemon juice 2 cloves garlic -- minced 1 piece white pepper -- optional 1 1/2 teaspoons prepared mustard 4 boneless skinless chicken breasts -- (about 1 lb) Prep time: 30 minutes Cooking time: 20 minutes Preheat oven to 350 degrees. In small saucepan, combine bulgur, 1/3 cup chopped onion, dates and 1 1/4 cups broth. Bring to boil. Cover and cook for 20 minutes. Drain peaches reserving 3 Tbsp juice. Dice 1 cup peaches, reserve remaining peaches for later use. Remove bulgur mixture from heat and stir in diced peaches. Transfer mixture to a shallow 2 qt baking dish. In small saucepan, combine preserves, tomato paste, vinegar, lemon juice, peach juice, 2 cloves chopped garlic, pepper and mustard and cook over medium heat about 10 minutes to blend flavors. Cut filets in 2" cubes. HEat 1/4 cup broth in medium-large skillet over medium-high heat. Stir fry chicken, 2 cloves chopped garlic and onion about 10 minutes, until chicken is no longer pink inside. Place chicken pieces on bulgur and spoon preserves mixture over all. Bake at 350 degrees for 15 minutes. Arrange remaining peach slices around chicken. Bake uncovered 5 minutes to heat peaches. Yield: 6 servings. Each serving (1/6 th of the recipe) contains the following: 317 calories, 3.3 gm fat,9% of its calories from fat, 64 mg cholestrol, 253 mg sodium,and 4.8 grams dietary fiber. Source: Cooking Without Fat by George MAteljan; ISBN# 0-9633608-0-9 Shared by Allison Cozzi - - - - - - - - - - - - - - - - - - -