* Exported from MasterCook * Peach Butter Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup blended peach Whip chopped fruit in a food processor or blender until smooth. Heat blended peach to a boil in saucepan; turn to low and simmer, stirring occasionally, until mixture reaches desired thickness. Yields 1/4 cup - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Cobbler, Fresh Recipe By :Butter Buster Cookbook (Reggie Dwork) Serving Size : 9 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cups Peaches -- fresh or frozen -- peeled & sliced 3/4 Cup Brown Sugar -- packed 1 Tbsp Cornstarch 1 Tbsp Lemon Juice 1 Tsp Cinnamon 1 1/2 Cups Flour 3/4 Cup Sugar 2 Tsp Baking Powder 1/4 Tsp Salt -- optional 1/3 Cup Butter Buds(r) -- Liquid 1/3 Cup Skim Milk 1 Egg Beaters(r) 99% Egg Substitute -- Beaten -- (1/4 cup) 1/4 Cup Water In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute. Pour mixture into a 1 1/2 qt. casserole that has been sprayed with a nonfat cooking spray. Heat oven to 350 degrees. Combine dry ingredients. Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and Egg Beater, mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over the hot filling. Bake 30-35 minutes or until topping is light brown. Serve with Dream Whip or nonfat frozen yogurt. VARIATION: You can substitute apples, cherries, blueberries, or the fruit of your choice in place of the peaches. SUBSTITUTIONS: In place of the 3/4 c brown sugar: 1/2 c brown sugar + 1/4 c Sugar Twin Brown In place of 3/4 cup sugar: 1/2 sugar + 3 packets Sweet 'n Low In place of 1/3 cup liquid Butter Buds: 1/3 cup Promise Ultra Fat-free margarine - - - - - - - - - - - - - - - - - - - NOTES : Nutritional Info per serving: Calories: 258.9 % CFF: 1.9 * Exported from MasterCook * Peach Crepes Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Desserts Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CREPES: 1/2 cup All-purpose flour 1 large Egg 3 tablespoons Amaretto-flavored nondairy creamer 1/8 teaspoon Ground nutmeg 1 teaspoon vanilla extract Light vegetable oil cooking spray Filling: 2 cups orange juice -- freshly squeezed 2 tablespoons Orange liqueur 8 Peaches -- peeled and thinly sliced 1 t Honey 1 t Ground cinnamon 1 t Orange zest Put the flour into a mixing bowl. Make a well in the center of the flour and add the egg. While whisking, pour in the nondairy creamer and then the skim milk. Continue to whisk until the batter is smooth and free of lumps, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for 30 minutes. Prehead an 8-inch nonstick crepe pan or a small, heavy nonstick frying pan for about 1 minute over medium-high heat. Spray it twice with the vegetable oil. Spoon just enough batter into the pan to form a thin layer over the bottom, about 3 tablespoons, and tilt the pan to spread the batter evenly. Cook the crepe for 1 to 2 minutes, just until the edge is firm and begins to separate from the bottom. Flip the crepe with a spatula and cook for 1 to 2 minutes more on the other side, until golden brown. Remove the crepe to a sheet of waxed paper. Continue the process, stacking the cooked crepes on the waxed paper, until 8 crepes have been made. For the filling, combine the orange juice, liqueur, peaches and honey in a medium frying pan. Cook for about 10 minutes, until the liquid turns thick and syrupy. To assemble, lay a crepe on an individual serving plate. Mound 1/3 cup of the peach slices on the bottom half of each and flip the top half over. Spoon a tablespoon of the peach syrup over each and dust with cinnamon and orange zest. Fat per serving= 1.5 grams Calories per serving= 125 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Kebab Recipe By :(Tina Bell) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 canned peaches -- halved and drained 3 bananas -- thickly sliced 2 apples -- thickly sliced 1 fresh pineapple -- thickly sliced 1 cup grapefruit juice 1 cup honey 3 tablespoons cointreau -- or triple sec 1 teaspoon mint -- chopped serves 2-4 Mix grapefruit juice, honey, cointreau and mint together. Marinate peaches, bananas, apples, and pineapple in the mixture for at least half an hour. Thread onto skewers, alternating the fruits. Cook on aluminum foil, over barbecue, for about 5 minutes, basting with marinade. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Salsa Recipe By : (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peaches -- chopped 1/2 cup red onion -- chopped 1/2 cup red pepper -- chopped 1/2 teaspoon jalapeno -- minced 2 teaspoons olive oil 2 tablespoons lime juice 1/4 cup fresh mint -- minced 2 teaspoons fresh ginger -- grated Combine all ingredients and let flavors mellow for 30 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Shake Recipe By :(Jeunesse Voges) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 125 grams skim milk 125 grams peach slices -- fresh,frozen,canned 150 grams nonfat yogurt 4 ice cubes mix all ingredients except ice cubes in blender for 30 sec. add ice cubes one by one . mix till mixture is smooth and pour in tall glass and serve immediately. If you don't like peaches try substituting the peaches with another fruit. I have made this with strawberries,bananas,melon,kiwi,mango......... But,peach is my favorite.... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Tart Recipe By :Quick & Healthy LF Cooking, Prevention (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can sliced peaches -- (29 oz) drained 3/4 C rolled oats 1 C skim milk 1/2 cup Egg beaters(r) 99% egg substitute 2 T honey 1 t vanilla 1/4 t cinnamon Coat a deep 9' pie plate with a no-stick spray. Arrange the peaches in the dish. In a blender, finely chop the oats. Add the milk, eggs, honey, vanilla and cinnamon. Process until well blended, stopping occasionally to scrape down the sides of the container. Pour over the peaches. Bake at 350 degrees for 35 to 40 minutes or until puffed and golden. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Upside-down Cake Recipe By :Lola Nelson (from an old friend from New Ulm, MN) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine -- melted 1/2 cup brown sugar -- packed firm 29 ounces peach slices in light syrup -- drained 3 medium eggs 1 cup sugar 1/2 cup peach juice 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt Put melted margarine in a 9" x 13" pan. Sprinkle brown sugar in pan and place paeches evenly around over brown sugar & margarine. Mix eggs, sugar, peachjuice, vanilla, flour, baking powder, & salt. Pour over peaches and bake at 350 degrees for about 35 minutes. I haven't made it in awhile but it is simple and delicious. It is meant to be served with Cool Whip - my choice would be the lite one or try pouring fat free half & half over it. I sometimes save fruit juice from fruit cocktail or peaches and freeze it to use later because this recipe without the oleo, brown sugar, & fruit make a really easy shortcake for with strawberries or whatever. Prepared that way it is virtually fat free! [Lola] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Yogurt, Frozen Recipe By :Melanie Barnard, of Bon Appetit Mag (Ellen C. Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Quick & Simple Ideas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces nonfat peach yogurt -- frozen at least twelve hours 8 1/2 ounces canned peaches -- in heavy syrup, frozen at least twelve hours Place the container of yogurt in hot water for about 1 minute. Remove the lid, slide the fruit out, and chop into 1-inch pieces. Place in a food processor. Place the can of peaches in hot water for about 1 minute. Remove the lid and pour any liquid into a food processor. Remove the bottom of the can, slide the fruit out, and chop into 1-inch pieces. Place in the food processor. Process until smooth, about 2 minutes. Serve at once or transfer to a container and place in the freezer. - - - - - - - - - - - - - - - - - - - NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996. Bernard was commissioned by the Steel "Packaging Council, a trade group, to present new uses for canned foods at the April conference of the International Association of Culinary Professionals in Philadelphia. Also see recipe "Fruit Sorbets, Easy Procedure from Canned Fruits" * Exported from MasterCook * Peach, Plum, Nectarine Tips Recipe By :(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Selection: Ripe and ready-to-eat fruit should be firm, yet give to gentle pressure. At room temp, it should have a delicious fragrance. Avoid bruised fruit or fruit wiht brown spots. Some varieties of nectarines have a natural russeting, which is fine. In peaches, a bright red blush is not an indication of ripeness but of variety. Fruit that is hard when purchased will soften but usually does not acquire the full flavor of tree-ripened fruit. Storage: Hard fruit should be ripened at room temp, but not in direct sunlight. Eat ripe fruit immediately or refrigerate it. Ripe fruit sitting at room temp is quite likely to develop brown rot. Ideas: Homemade ice cream or sorbet is a wonderful way to capture the essence of full-flavored summer fruit. Serve tangy plum ice cream with plum sorbets made from differnt varieties. Serve peach ice crean in cones, with cookies or with fresh berries. Ripe white-fleshed nectarines and peaches have such delicate flavor that they are best eaten fresh or given the simplest preparation. Try white nectarines sliced, lightly sugared and served with a little raspberry ice cream. The contrast of tangy skins with sweet, flavorful flesh makes plums perfect for cooking. Sliced plums work beautifully as the fruit in an upside-down cake. They are also wonderful lightly sugared and baked in a puff pastry tart. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter And Corn Cookies/muffins Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Basic Cookies Recipe -- (or basic muffin) 1/2 cup creamed corn -- (one small can) 1 tablespoon peanut butter -- or more to taste SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Chip Brownies Recipe By :Shape, 12/94 (Mira L. Shanks - Kai) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites 1/2 cup buttermilk 1 jar baby food prunes -- (2.5 oz.) 1 teaspoon vanilla 3/4 cup cocoa 1/2 teaspoon baking soda 1/2 cup boiling water 1 3/4 cup sugar 1 cup all-purpose flour 1/3 cup whole wheat flour 1 1/4 cups peanut butter chips Preheat oven to 350 degrees. In a medium size mixing bowl beat egg whites until foamy; stir in buttermilk, prunes and vanilla; set aside. In a large mixing bowl, combine cocoa, baking soda; add boiling water and stir until mixture thickens. Stir in egg-white mixture until smooth. Add sugar and flours; blend completely. Stir in peanut butter chips. Pour batter into a 13x9 inch baking pan lightly coated with nonstick cooking spray. Bake for 30 minutes. Let cool before cutting. Made them this weekend, and used a 4+oz jar of baby food prunes (OOPS!) and a more water in the cocoa then called for. Made them too fudgey for me(I like my brownies more cake-like), but my coworkers devoured them! Taste,.. .... delish! = ) [Kai] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter-banana Cookies Recipe By :New Dr. Cookie Ckbk (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1/2 cup crunchy peanut butter -- (natural style) 1/2 cup banana -- mashed (about 1) 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 1/4 cups all-purpose flour -- unbleached 1/2 teaspoon baking soda 1/2 tsp baking powder (makes 40 cookies) This is an excellent cookbook filled with lowfat cookies, cakes, muffins and desserts. I've tried a few recipes from it and I have been very pleased. The recipes are easy to make and taste great. My husband made this recipe last week. As cookies go, they aren't too bad for fat content. They taste like peanut butter cookies should, except with a slight hint of banana. Good way to use up that one last squishy banana. [Sharon] Preheat the oven to 350 degrees and coat 2 baking sheets with non stick spray Beat the egg, peanut butter, banana, and sugars with an electric mixer until smooth. Add the flour, baking soda, and baking powder and beat until well mixed. Drop the batter by rounded teaspoonfuls about 2 inches apart onto the baking sheets and bake for 10-12 minutes or until the cookies are lightly browned. For a classic peanut butter cookie appearance, flatten each cookie with the tines of a fork just before baking. Cool on the cookie sheet for 2 minutes and then cool completely on a wire rack. Repeat until all the cookies are baked. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Jam Recipe By :Deborah Kirwan Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups pear puree 5 cups sugar My grandmother used to make pear honey, a form of pear jam, that I loved. She peeled and cored the ripe pears and put them through a food grinder to make a puree (nowadays you'd probably do this in a food processor). When she had five cups of pear puree, she added five cups of sugar and cooked over low heat until the jam was as thick as she wanted it to be (her instructions say, "at least one hour"). She would test for thickness by cooling a little in a saucer, since the jam gets thicker as it cools. She would then pour the jam into hot sterile glasses and seal with melted paraffin wax. Today most dieticians would probably recommend using canning jars and processing in a hot-water-bath canner for safety. There were no spices in her pear honey, just the wonderful taste of pears. I remember visiting her in the summer and having this wonderful jam on toast. She also made it with peaches. It's hard to say which was better. Great memories! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Jelly Recipe By :Verla Furniss (Reid J. Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Prepared Pears 1 Whole Orange -- Chopped 1 8 oz Can Crushed Pineapple -- Drained 1/4 Cup Marschino Cherries 1/4 Cup Lemon Juice 1 Package Sur-Jell 5 Cups Sugar Peel, core and chop pears. Measure into large saucepan. Stir in orange, pineapple, cherrie and lemon juice. Add pectin; mix well. Bring to a full, rolling boil over high heat stirring constantly. At once, stir in sugar. Return to a full rolling boil; boil hard for heat; Skim and stir by turns for 5 minutes. Ladle into hot jars. Seal by bringing pressure up to 13 pounds and turn off heat. Oh my GOSH if this isn't the best. It is actually called pear marmelade, but I can NEVER properly spell that word, so . . . [Reid] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear, Passionfruit And Date Cookies/muffins Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Basic Cookies Recipe -- (or basic muffin) 1/2 cup pears -- chopped 1 passionfruit pulp (up to 2) 1/2 cup dates -- chopped SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pebre (Chilean Cilantro Salsa) Recipe By :Sundays at Moosewood Restaurant (Kim Allen) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup minced onions -- or scallions 1/2 cup fresh cilantro -- finely chopped 4 medium tomatoes -- finely chopped 2 tablespoons hot sauce -- (such as Tabasco) (2 Tbl vegetable oil -- optional) 1 tablespoon vinegar 1 tablespoon fresh lemon juice 1 garlic clove -- minced salt and pepper Mix all of the ingredients together in a medium bowl and refrigerate. (If using onions instead of scallions, you may want to minimize their "bite". Sprinkle them with salt and let sit for a few minutes. Then press them gently in a sieve and rinse well in running water.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peel-a-pound Soup Recipe By :(Lee Towe) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Head Cabbage -- sm 4 Lg Onions 2 Cl Garlic -- diced 1 Bunch Celery 1 Lg Green Bell Pepper 1 Can Tomatoes -- diced (large can) 2 Med Potatoes 1 Box Onion Soup Mix 3 C Vegetable Stock Clean veggies and cut into medium size pieces. Add all ingredients to stockpot/soup kettle and finish filling with water until it just covers the vegetables. Bring to a boil, and then reduce to a simmer and cook for 2-1/2 to 3 hours. This soup can be eaten between meals as often as you wish, and you will actually lose weight, because it takes more calories to digest the soup than you get from it. It also is very filling so you tend not to over eat and snack on junk. The more you eat, the more you lose. Comments: I made this and it was pretty good, and yes it is quite filling. I just had it for dinner. The recipe makes a TON of soup, I don't know if it freezes well yet. Enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penache Recipe By :Becky Myton Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- splash grenadine 1/4 glass pale beer -- up to 1/2 glass 3/4 glass lemon-lime soda - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne Pasta With Fresh Tomatoes Recipe By :(Melissa Juliano) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinated tomatoes: 10 large plum tomatoes -- seeded, chopped in -- 1/4 inch pieces) 1 medium red onion -- chopped 1/4" 1/4 cup fresh basil -- chopped 2 tablespoons garlic -- minced 2 1/2 tablespoons olive oil -- *** 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon black pepper penne pasta -- cooked parmesan cheese -- grated Combine all ingredients for marinated tomatoes. Refridgerate at least 2 hrs. In 3 qut. saucepan over medium heat, heat marinated tomatoes until hot. Serve 3/4 cup fresh marinaded tomatoes over 2 cups of hot cooked penne pasta. Sprinkle with one Tbps. fresh grated Parmigiano cheese per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne With Artichoke Hearts Recipe By :Eating Well Jan/Feb 1994 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Quick & Simple Ideas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces frozen artichokes -- defrosted 8 ounces fresh spinach -- washed 1 pound pasta -- penne, cooked 1 small onion -- thinly sliced 2 cloves garlic -- minced 3/4 tsp oregano salt and pepper -- to taste 3/8 c dry white wine 3 tbsps lemon juice 3/4 c fat-free ricotta cheese 1 tbsp lemon zest -- grated Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving. - - - - - - - - - - - - - - - - - - - NOTES : too lemony for kids * Exported from MasterCook * Penne With Sun-dried Tomatoes And Capers Recipe By :Moosewood Cooks at Home Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 sun-dried tomatoes -- minced 2 med onions -- thinly sliced 4 med tomatoes -- chopped 6 cloves garlic -- minced 3 tbsps capers -- rinsed and drained 1 1/2 tsps fresh thyme -- minced 1 tbsp fresh tarragon -- minced 1 cup frozen peas -- thawed, optional (or fresh) salt and fresh-ground pepper -- to taste 1 pound pasta -- Penne, cooked 1/2 c parsley -- chopped grated parmesan cheese Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water. Set aside. In saute pan, heat some broth and saute onions on med heat, covered, 3 minutes. Drain sun-dried tomatoes, reserving their liquid, and add to onions. Stir in garlic, capers, thyme and tarragon. Add chopped tomatoes, peas and reserved tomato-soaking liquid. Saute covered until tomatoes soften and lose shape. Add salt and pepper to taste. Toss hot cooked pasta with sauce, stir in parsley, and top with parmesan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne With Vegetables Alfredo Recipe By :Lynn Warble Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Machine Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c white zinfandel -- (sweet white wine) 1 c chicken stock -- (up to 2) 1 can evaporated skim milk 1/4 c flour -- mixed with water to make paste for thickening (to 1/2c) *** 2 zucchini -- sliced into rounds 2 yellow squash -- sliced into rounds 1 leek -- sliced into rounds 1 small onion -- chopped 1/2 c chopped parsley 1/2 c chopped cilantro 1 jalapeno 1 bell pepper -- chopped 1 yellow hungarian pepper -- chopped 4 cloves garlic *** lots of tarragon half as much thyme and marjoram balsamic vinegar chipotle adobo sauce soy sauce grated parmesian 1 ounce grated provolone -- (to 2 oz) Saute the jalapeno and garlic in wine, add the evap milk and flour paste. Stir and as it thickens add chicken stock. I ended up adding alot of flour as this makes alot of sauce and I wanted it nice and thick. Now either saute the rest of the vegetables in a separate pan, in the wine. (I added the veggies right to the sauce and added the wine in addition and let the veggies cook ever so slightly while I added the spices.) Add the spices - mine were dried and it took quite a bit to get a healthy flavor. If you do not care if the sauce is white add a couple Tablespoons of balsamic for some zing and some soy for salty flavor. If you want the sauce to be white I'd suggest adding white vinegar, and salt instead. I also love chipotle adobo and added a teaspoon into my sauce for some smokey flavor. Lastly just before serving boil a package of penne noodles al dente. Turn out into a large serving bowl. Top with the sauce. Sprinkle the provolone on top and mix. Top each individual serving with some freshly grated parmesan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepper "Steak" (Portobello Mushrom) Recipe By :(Luicnda Rasmussen) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- minced, or 3 1 large onion -- coarsely chopped 1 large green bell pepper -- coarsely chopped 1 large red bell pepper -- coarsely chopped 1 large parotobello mushroom -- sliced into pieces -- or-few shitake mushrooms -- 2"x1/2",1/8" thick 2 tablespoons tomato paste 1 tablespoon low sodium soy sauce hot sauce or hot pepper oil ground black pepper In a large non-stick skillet over medium high heat, saute the minced garlic and onion in broth or water until onions are translucent. Add the red and green bell peppers and mushroom slices and cook for about 5-10 minutes, or until mushrooms release their liquid and acquire a "meaty" texture. Add the remaining ingredients and mix well. Serve over hot rice. OK, now some notes ... 1. I found the portobello mushrooms in a natural foods store, but you can also find them in regular supermarkets. The original recipe used shitake mushrooms, and the shitakes were a little better. But really expensive. You can use dried mushrooms in this recipe ... just reconsti- tute them in water (ari - wine) first. (ari: try serving this over cubed potatoes or the like.) [Lucinda] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppered Beef With Shanghai Noodles Recipe By :(Steve Nunuk) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sirloin steak -- cut into thin strips 4 Tbls vegetable oil -- divided 1 small shallot -- chopped fine 1 clove garlic -- chopped fine 3/4 tsp fresh ground pepper 1/2 cup green bell pepper -- cut in 1" strips 1/2 cup red bell pepper -- cut in 1" strips 1 cup bean sprouts -- tightly packed 1 1/2 pounds(750g) cooked Shanghai Noodles Marinade: 1 Tbsp oyster sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1/4 tsp sugar 1/2 tsp salt Sauce: 1 tsp light soy sauce 1 Tbsp dark soy sauce 1/2 tsp sugar Combine marinade ingredients in a bowl. Add beef and marinade for 20 minutes. Heat wok and add two Tbsp oil. Add shallot,garlic,and ground pepper; stir for 10 seconds. Add beef and stir for one minute. Add bell peppers and bean sprouts and stir for an additional two minutes; set aside. Heat remaining two Tbsp oit over medium heat. Add noodles and stir constantly. Add beef and pepper mixture and mix well. Stir-fry until heated through. Season to taste with more pepper if desired. Serve immediately. Makes four servings. I made this the other night and it was easy to make and delicious. The Shanghai noodles are the large thick ones, I often use the smaller thin ones which are similiar to the noodles used when making chow mein. I added snow peas to the recipe and double up on the garlic. [Steve] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppy Seafood Sauce Recipe By :(Dick Rakes) (Ellen C.) Serving Size : 4 Preparation Time :0:05 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Rave Reviews Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup chili sauce -- (ie, Heinz) 2 tablespoons lemon juice fresh, frozen, or canned 1 1/2 tablespoons horseradish 1/4 teaspoon grated onion 1 teaspoon Worcestershire sauce 2 drops Tabasco sauce -- or to taste Salt -- to taste Combine ingredients and chill thoroughly. Serve with shrimp or other seafood items. Makes about 1/2 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Perch Fillets In Pasta Sauce Recipe By :Cynthia F. May Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 perch fillets 1 cup mushroom -- sliced 1 green pepper -- cut in thin strips 1 jar tomato basil pasta sauce -- small 4 perch filets laid in an oblong baking dish sprayed with Pam 1 cup sliced fresh mushrooms and 1 green pepper cut in thin strips laid on top of the filets. Pour a small jar of tomato basil pasta sauce over this and bake at 350 degrees for about 30 minutes. YUM! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Persimmon Pudding Recipe By :Mennonite Cookbook p. 35 (Jackie Bowler) Serving Size : 24 Preparation Time :0:45 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups persimmon pulp 1 1/2 cups sugar 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 egg -- beaten (I used an Egg Beater) 1 cup 1% low-fat milk -- or skim milk 1 teaspoon cinnamon 1/2 teaspoon vanilla Since the information on persimmons was posted, I thought I'd send this recipe along. It's only about 5% fat, and it's easy and good. It's "pudding", but it's really more like a dense cake. We use a little Cool Whip Lite on it sometimes, but it's good just by itself too. :) Mix dry ingredients, then stir in pulp, milk and beaten egg. Pour into sprayed 9x13 pan. Bake at 350° for 30-35 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Persimmon's Recipe By :Prevention Magazine, Dec 1995 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Persimmons 1 fruit delivers more dietary fiber than 2 large shredded-wheat biscuits (6g) and 3 times the beta-carotenen of 1 fresh apricot (2mg) Plus, it surpasses a navel orange in potassium (270mg) with a boost of vitamin C (13mg) To buy and store: Look for brilliant, orange-red color, inside and out, with firm, glossy skin. Allow to ripen at room temp; or speed the process in a paper bag adding a banana or apple. Feel a fully ripe persimmon; it should be very soft to the touch (like firm jelly) with slightly wrinkled skin. Place ripe fruit in a plastic bag and refrigerate. Use as soon as possible. To Enjoy: Eat out of hand, like an apple, for hte simplest of pleasures; or, add to a fruit salad of melon, fresh figs and grapes. Cut off pointed end, wrap in foil and freeze. Thaw slightly, then spoon from its self-contained cup. Instant sorbet! Puree the flesh; use as a topping for nonfat ice cream or angel-food cake; or, fill a crepe, then drizzle with lemon yogurt. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Recipe By :(Stacy) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil -- enough to coat Pine Nuts -- toasted Basil -- use lots !! Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium ### I then added a little water so it would I then added a little water so it would blend well (I use a blender). I also added spinach (one bunch). This seemed to extend the moisture and make things blend well without adding more oil. I use a small amount per serving of HOT pasta and mix really well. Then I will add the cheese. I think you save on fat by just putting the parmesian/romano on top of your finished pasta. If you mix it into the pesto to begin with, then you are really adding quite a bit of fat. If you use a good quality STRON flavored, FRESH cheese, then you will be surprised how little you can get by with. Hope that helps. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto #2 Recipe By :adapted from Vegetarian Times (Jeffrey V. Butera) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups fresh basil leaves -- chopped 1 Cup Parsley -- chopped flat leaf 1/4 Cup Bread Crumbs -- toasted 2 Cloves Garlic -- minced 3 Tablespoons Miso -- light (paste) 1/4 Cup Water -- to 1/3 C 2 Tablespoons nonfat parmesan cheese -- optional In food processor, combine everything except water. Pulse till finely minced. With machine running, slowly add water until reaches desired consistency. According to VT, serves 6 Recipe as stated by VT (i.e. with Parmesan) has the following nutritional analysis Per serving: 53 Calories, 3g protein, 1g fat, 8g carb., 2 mg chol, 2g fiber - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto #3 Recipe By :LF:Simply Heartsmart Cking,Bonnie Stern(S. Rogers) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cloves garlic 2 C fresh basil leaves 1 Tbsp pine nuts -- toasted 1/4 Cup v-8(r) vegetable juice -- or tomato juice 1/2 Tsp pepper Chop garlic in food processor until minced. Add basil and pine nuts and chop. Add V-8 juice and pepper and puree until smooth. May substitute balsamic vinegar, lemon juice or a pureed roasted red pepper for the juice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto #4 Recipe By :In the Kitchen w/ Rosie(skidd@mccarthy.ca) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups basil leaves -- (2 to 3) 2 Cloves garlic 1/4 C parmesan cheese 1/4 C pine nuts 1/4 C lemon juice -- freshly squeezed I have one of those little chopper gizmos which are like mini-food processers so all I do is: Process 1/2 the garlic until finally chopped. Add about 1/2 the basil and process until finely chopped. Add some lemon juice to taste. Process. Add about 1/2 the cheese. Process. Add 1/4 the pine nuts. Process. Because my gizmo is little, I usually do the processing in 2 batches but I am sure (for those of you fortunate enough to have cupboard or countertop space to have a full sized food processor) that it could be done in one bang. The book says there is about 1.5g fat to 1/2 tsp. serving. I can't remember the calorie count, but I can check if anyone wants to know. We usually serve 1 tsp. per 1 cup of pasta. The pesto is very fresh and zingy tasting. We store it in a jar in the fridge and it will be ok for a week or so. As a bonus, it freezes really well too! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto #5 Recipe By :Ann Miner Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- basil leaves garlic clove I use a sturdy garlic press (like a Zyliss), place a few basil leaves in the press, add a clove of garlic, and press it all into my soup, sauce, mouth, whatever needs the pesto flavor. It really works nicely if you don't break your press (I, so far, have not). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Dip Recipe By :(L.E. Baker) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Fresh basil leaves -- (2 to 3) 2 teaspoons garlic -- minced 1/2 cup olive oil 1/2 cup walnuts -- or pine nuts 1 cup cottage cheese 1/2 cup parmesan cheese 1/3 C lemon juice 1/2 t salt Puree 1st four ingredients. Add remaining, process 'til smooth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Stuffed Mushrooms Recipe By :Gourmet Magazine,July, 1988 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Italian Stuffing Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- large (about 16) 1 cup chicken broth -- degreased 2 teaspoons arrowroot --or - 1 Tbsp cornstarch 1 cup fresh basil leaves -- packed 2 teaspoons olive oil 2 tablespoons onion -- finely chopped 1 teaspoon garlic -- minced 1/2 teaspoon fresh oregano -- minced or 1/4 teaspoon dried, crumbled salt and freshly ground pepper -- optional They are recipes from Bonaventure, one of the country's top rated (weight-loss) spas. (Tina) Makes about 16; about 15 calories per mushroom Preheat oven to 350 degrees. Wipe mushrooms with damp cloth or paper towel; remove stems from caps. Lightly coat shallo baking dish with non-stick vegetable spray. Arrange mushroom caps in prepared dish, hollow sides up. Finely chop stems; set aside. Combine broth and arrowroot in processor and blend. Add basil and puree until smooth. Set aside. Heat oil in heavy small skillet over low heat. Add onion and garlic and saute until onion is tender, about 5 minutes. Add basil mixture, chopped mushroom stems and oregano and stir over low heat until mixture boils and liquid reduces slightly, about 5 minutes. Remove from heat; cool slightly. Season with salt and pepper if desired. Spoon basil mixture into mushroom caps. Bake until filling is hot and bubbling, 12 to 15 minutes. Serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto, Rosie's Recipe By :In The Kitchen With Rosie, Rosie Daley (Grace Wagner) Serving Size : 24 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fresh basil leaves 2 cloves garlic -- peeled (may use up to 5 cloves) 1/4 cup pine nuts 1/4 cup Parmesan cheese -- freshly grated 1/4 cup lemon juice -- freshly squeezed Put the basil, garlic, pine nuts, and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed. Rosie's Notes and Nutrition: I make pesto in volume during the summer, when fresh basil is bountiful, and freeze it in 1/4 cup quantities for use year-round. You need only just enough pesto to coat the pasta lightly, as a little of this intensely flavorful mixture goes a long way. The amount of garlic you use is a matter of personal taste. Also, some garlic is more pungent. So start perhaps with 2 medium cloves, then taste, and add more if, as I do, you like a strong, garlicky flavor. Makes 3/4 cup pesto. Mary Flesch adds: All I had on hand was bottled lemon juice and it was WAY to lemony, to the point of bitterness. This year I will try halving the lemon juice and only use FRESH lemon juice. Fat per 1/2 tablespoon=1.1 grams Calories per 1/2 tablespoon=14 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto-tomato Bread Recipe By :Betty Crocker's Bread Machine Ckbk (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound loaf recipe: 1/3 Cup Sun-dried tomatoes -- (not oil packed) -- coarse chop, soft * 1 Cup Water 2 Tablespoons Water 1/3 Cup Pesto sauce 3 Cups Bread Flour 2 Tablespoons Sugar 1 1/2 tsp Salt 1 1/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : * Soak tomatoes in 1 cup very hot water about 10 minutes or until softened; drain. * Exported from MasterCook * Philadelphia Soft Pretzels Recipe By :Real American Food,J. & M. Stern(Patt Bromberger) Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1 tsp sugar 1 cup tepid water -- (110 degrees F) 2 cups all-purpose flour 1/2 cup gluten flour 1 tsp salt 2 Tbsp baking soda Cornmeal Coarse salt These pretzels are absolutely *wonderful* warm from the oven; poaching in a baking soda solution gives then a wonderfully tangy outside. I used 1-1/2 cups all-purpose flour, 1/2 cup whole wheat flour and 2 tsp wheat gluten. [Patt] Dissolve yeast and sugar in 1/4 cup of the water. Combine flours, add salt; stir in remaining water. When yeast mixture is foamy, add it to flour and mix thoroughly. Turn out on floured board and let rest 2-3 minutes while you clean and oil bowl. Knead 10 minutes, until dough is silky and resilient, adding more flour if necessary. Return to bowl, cover with a double layer of plastic wrap; let rise 1 hour or until doubled in volume. Punch down dough. Cut into 8 pieces (or more, for smaller pretzels) then roll each piece into a thin tube 18-24 inches long. To form a pretzel, grasp eeach end of the dough, forming a horseshoe with the curved part away from you. Twist the ends around each other and press each firmly onto the loop of dough beneath them. Let pretzels rest 10 minutes under a towel on a lightly floured board. Preheat oven to 450 degrees F. Simmer a quart of water in a large skillet. Dissolve baking soda. Poach pretzels two or three at a time, 30 seconds on each side. Remove pretzels, pat dry, and place on baking sheet lightly dusted with cornmeal. Sprinkle pretzels with coarse salt. Bake 10-12 minutes, or until lightly browned. Serve warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Phyllo Pear Pie Recipe By :Womans Day (Tina D. Bell) Serving Size : 10 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FILLING----- 5 large pears -- (about 2 3/4 pounds) 1/4 cup apple juice 1/4 cup light brown sugar -- packed 1/4 cup granulated sugar 2 tablespoons all-purpose flour 2 tablespoons lemon juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger ----Crust---- 4 sheets phyllo dough -- thawed non-stick cooking spray 1 teaspoon granulated sugar 1. Heat oven to 400 F. Have ready a 9-inch pie plate and a jelly-roll pan (to catch drips). 2. Quarter, peel and core pears. Cut each quarter crosswise in 1/2-inch-thick slices. Put pears and remaining Filling ingredients in a large, heavy saucepan. 3. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes, stirring occasionally, until pears are tender but not mushy. Spoon mixture into 9-inch pie plate. Let cool slightly. 4. Lay 1 sheet phyllo over filling. Spray all over with nonstick cooking spray. Lay second sheet crosswise over first and spray. Continue layering and spraying remaining 2 sheets phyllo, slightly overlapping each one. 5. Gather edges of phyllo and rest on rim of pie plate to make a ruffled edge. Spray edges, then sprinkle entire top with remaining teaspoon sugar. Cut slits through all layers phyllo for steam to escape while baking. 6. Place pie plate on jelly-roll pan. Bake 12 minutes or until phyllo is golden brown. Cool on wire rack. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 145 cal, 1 g pro, 34 g car, 2 g fat, 0 mg chol, 40 mg sod. Exchanges: 1/4 starch/bread, 1 3/4 fruit, 1/4 fat * Exported from MasterCook * Picadilly Relish (Grandma Mac's) Recipe By :(Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups zucchini -- pared, seeded, diced 1 cup green bell pepper -- chopped 1 cup red bell pepper -- chopped 1 cup onion -- chopped 1 cup celery -- chopped 1 cup tomato -- chopped 1 tablespoon salt -- canning 1 1/2 cups sugar 2 1/2 tablespoons mustard seed 1 tablespoon celery seed 1/2 teaspoon turmeric 2 1/2 cups white vinegar (or cider for sweeter relish) 2 cups water Combine all ingredients and bring to a boil for 15 minutes, stirring constantly. Pack in steralized pint jars. Leaving .5 inch head space and tightening the lids. Process in boiling hot water bath for 15 minutes. Let the relish stand for 6 weeks before using. I have not tried this, but am told it is wonderful. [Diane] - - - - - - - - - - - - - - - - - - - NOTES : Diane Jennings * Exported from MasterCook * Picante Sauce Recipe By :(Katherine Nunuk) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lbs tomatoes -- (about 15 medium) 4 green chile -- mild or 1 can(114ml) green chillies -- drained 2 chiles -- hot (fresh or dried) (2 to 6) 1 1/2 cups Spanish onion -- chopped (about 2 -- large ones) 1 1/2 cups green pepper -- chopped 1 cup red pepper -- chopped 3 cloves garlic 5 1/2 ounces tomato paste -- canned 1 cup white vinegar 3 tablespoons sugar 1 tablespoon salt -- pickling 2 tsp paprika 3 tablespoons fresh cilantro leaves -- finely chopped This recipe takes a little more time to make but it is one of the most flavourful picante sauce I have ever tasted and when I serve it to guests they really enjoy it. Chop tomatoes and place in large stainless steel bowl. Remove cores from mild chilies. Chop chilies. Scrape most of seeds from cores. Add chopped chilies to tomatoes. Pierce hot chilies with toothpick and add to tomatoes. Add remaining ingedients-except cilantro; mix well. Stir occasionally, bring to a boil over medium heat. Simmer, uncovered 1 hour. Fill boiling water canner with water. Place 5 clean pint(500ml) mason jars in canner over high heat. Add cilantro and continue cooking 15 to 30 minutes until desired consistency is reached. Stir occasionally to prevent sticking. Taste and remove hot chilies when sauce reaches desired "hot" flavour. Place Bernardin Snap Lids in boiling water, boil 5 minutes to activate sealing compound. Ladle sauce into a hot jar to within 1/2 inch of top of rim (head space). If a "hot" Picante Sauce is desired, place 1 thoroughly washed, drained, dried hot chili pepper in jar. Remove air bubbles by sliding rubber spatual between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining sauce. Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward). Remove screw bands. Wipe jars, label, and store in a cool, dark place. Be sure to follow recipes for tomatoe vegetable blends EXACTLY as directed. This recipe has been developed to ensure they are acidic enough to process in a boiling water canner. Altering the ingredients could make these products unsafe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Beets Recipe By :(Katherine Nunuk) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 beets -- Leave 2 inch stems on beets (40 to 50) *** 4 cups vinegar 1 1/2 cups water 1 cup sugar 1 1/2 tsp salt 3 Tbsp mixed pickling spices tied in a bag Cook till tender. Cool and remove skin. Pack in sterilized mason jars. Bring all other ingredients to a boil Boil for 5 minutes. Pour brine over beets in jars and seal. A very tasty recipe!!!IMHO.(:(Katherine from Vancouver, B.C.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Chipotles Recipe By :Too Hot Tamales Show (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Chile Pepper Dishes Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chipotle pepper -- dried, stemmed, and (optionally) seeded -- or- Morita chiles, dried 2 cups red wine vinegar In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Hot Red Peppers Recipe By :DEBORAH MADISON,PRODIGY GUEST CHEFS (Soleiana Grimaldi) Serving Size : 4 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds hot red chili peppers -- small, fresh 4 Garlic cloves -- peeled -- OR- More if you like 8 Whole allspice 24 Peppercorns 1 large Bay leaf -- torn into quarters 2 cups white vinegar 2 cups Water 2 teaspoons Salt 4 tablespoons olive oil -- as needed RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf. Combine the vinegar, water and salt in a stainless-steel or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the peppers, covering them completely and leaving 1 inch of head space. Remove any bubbles and add liquid if necessary to maintain head space. (If there should be insufficient solution to cover the peppers, make more in the same proportions; no harm will be done if a few moments are required to do this.) Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The peppers are good to eat after 2 weeks, but they will be better after at least a month's rest in the jar. Makes 4 Jars DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Peaches Recipe By :GRILLIN' & CHILLIN',SHOW #GR3617 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole peaches -- ripe but firm, peeled and seeded 1 cup water 1 cup sugar 1 cup bourbon 1/2 cup cider vinegar 1 cinnamon stick 2 chipotle peppers 1 tablespoon basil -- chiffonade Combine all ingredients and boil for 4 minutes. Remove from heat and refrigerate overnight. - - - - - - - - - - - - - - - - - - - Serving Ideas : BASIL MARINATED CATFISH WITH PICKLED PEACHES * Exported from MasterCook * Pickled Peppers Recipe By :DEBORAH MADISON,PRODIGY GUEST CHEFS (Soleiana Grimaldi) Serving Size : 6 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts chiles -- red, green or yellow peppers (Hungarian Banana or other varieties 1 1/2 c Salt 4 qt Water 1/4 c Sugar 2 tb Prepared horseradish 2 Cloves garlic 10 c Vinegar 2 c Water Wear rubber gloves to prevent burning hands. Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4" (6mm) head space. Remove air bubbles. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath. Yield: about 8 pints. From: Ball Blue Book Shared By: Pat Stockett - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Peppers Or Chiles Recipe By :DEBORAH MADISON,PRODIGY GUEST CHEFS (Soleiana Grimaldi) Serving Size : 6 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Red and green bell peppers or 2 1/2 lbs fresh hot chilies (about 4 quarts) 1 quart Vinegar 1 quart water 4 teaspoons Salt -- (to make 8 pints) Olive oil -- optional Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickles Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kilogram cucumbers -- small, pickling type wash and put in a tupperware container 15 peppers -- whole 2 teaspoons mustard seed 4 garlic cloves 3 T dill -- (eneldo) on the stove put 2 cups vinegar -- one white and one apple 2 cups water ? cup salt bring to boil, pour over cucumbers put in refrigerator, let stand a week - - - - - - - - - - - - - - - - - - - NOTES : (Tina Bell) * Exported from MasterCook * Pico De Gallo Recipe By :Gayle Smith Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Mexican & Southwestern Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 roma tomatoes -- chopped 3/4 purple onions -- chopped 3 jalapeno -- chopped 1/2 bunch cilantro -- chopped 3 cloves garlic -- chopped dash black pepper 2 tablespoons cider vinegar cucumber -- optional green pepper -- optional I use roma tomatoes, purple onion, jalepenos, cilantro, & garlic. It's a pain w/o a food processor because you want the pieces very small. I use about 10 tomatoes, 3/4 to whole onion, 3-5 jalepenos, 1/2 bunch cilantro & 3-4 cloves garlic. A dash of black pepper & some cider vinegar (about 2 T). Let marinate overnight. seeded cucumbers & green bell pepper can be used also. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pico De Gallo #2 Recipe By :Jennifer Kersten Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Mexican & Southwestern Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups tomatoes -- peeled, seeded and diced (about 4 med. tomato will do) 1 Medium onion -- chopped 4 Tablespoons fresh cilantro -- chopped 2 Tablespoons jalapeno -- minced 4 Cloves garlic -- minced (4 to 6) 2 Tablespoons green chiles -- minced 4 Tablespoons fresh lime juice Salt to taste In medium bowl, combine all ingredients. Mix thoroughly and season to taste with salt. Make this recipe no more than 3 days ahead. Serve with taco chips. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pico De Gallo Fruit Salad Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Mexican & Southwestern Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium jicama -- peeled and sliced 6 white prickly pears -- peeled and sliced 4 oranges -- peeled and sliced 1 small pineapple -- peeled and sliced Sea salt -- to taste Piquin chile powder -- to taste 4 limes -- cut in wedges Attractively arrange the vegetable and fruit slices on a serving platter. Sprinkle with salt and chile powder to taste. Serve with lime wedges to squeeze over all. Yield: 8 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pico De Gallo/ Black Bean Soup Recipe By :Mary Jo Stark Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups tomatoes -- peeled, seeded and diced (about 4 med. tomato will do) 1 medium onion -- chopped 4 tablespoons fresh cilantro -- chopped 2 tablespoons jalapeno pepper -- minced 4 cloves garlic -- minced, (4 to 6) 2 tablespoons green chiles -- minced 4 tablespoons fresh lime juice 4 c cooked black beans -- or black bean soup 2 cups corn Salt to taste In medium bowl, combine all ingredients. Mix thoroughly and season to taste with salt. Microwave until warm. This will keep the vegetables somewhat crisp. Or cook on the stove until it looks like chile. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pie Crust Recipe By :(Anita A. Matejka) Serving Size : 8 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c flour -- unsifted 1/2 tsp sugar 1/2 tsp salt 1/3 c olive oil 1 1/2 tbsps skim milk -- or as needed Combine the flour, sugar, and salt in a 9" pie plate and stir fork to blend. Drizzle the oil and milk over the mixture, and lightly toss it with the fork or your fingertips until crumbly. Pinch the mixture together; if it is too dry and crumbly, add a few more drops of milk. With the back of a spoon or your fingers, press or pat the dough evenly over bottom and up the sides and rim of the pie plate, taking care not to build it up in the corners. To crimp the edge, either press the floured tines of a fork onto the dough on rim, or pinch the dough into a fluted pattern with your fingers. Refrigerate the crust for at least 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pie Crust #2 Recipe By :Count Out Cholesterol Ckbk,Art Ulene(M.Rubarth-Lay) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups flour 1/2 Tsp salt 1/3 Cup soft margarine 3 Tbsp ice water (if you use "light" corn oil margarine, use less water) Mix flour with salt. With a pastry blender or with 2 knives, cut the margarine into the flour. Sprinkle with water. Toss with a fork until well-blended. Allow to rest for 5 mins. Roll out to fit a 9-inch pie pan on a well-floured board. Heat oven to 425 degrees (F.). Bake for 10 to 12 mins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pie Crust #3 (W/tortillas) Recipe By :Charlie Rose (Kent and Pam Campbell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- lowfat tortilla Pam Take a low or non fat tortilla, run it under warm water, put it in a pie pan lightly sprayed with Pam, and bake at 375 for 5 to 7 minutes. Remove and use as any pie crust. Now, how much more simple can you get, and it works and tastes great! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pie, Tart Or Quiche Crust Recipe By :Eater's Choice,Goor&Goor (Eddie Reiter) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ice cube -- in 1/3 cup cold water -- (to 1/2 cup) 1 1/2 cups white flour -- unbleached 2 tablespoons sugar -- optional 1 pinch salt -- (or 3/4 teaspoon if sugar omitted) 1/4 cup margarine -- tub style, frozen (I never freeze it, that would take planning) 1 1/2 T olive oil Place flour in food processor (steel blade). Add sugar and salt, mix until well blended Cut margarine into 1/2 inch pieces and add to flour mixture. Process briefly until resembles coarse meal. Add oil and 1/3 C water (without ice cube). Process 2-3 seconds untli dough begins to collect into a ball. Do not overprocess! If dough is too dry, add a few more drops cold water, blend briefly. Remove ball of dough, lightly flour, wrap in wax paper. Place in plastic bag. Chill in refrigerator at least 2 hrs (if in hurry, try freezer 20 minutes.) Roll out, bake as usual. Can be fully or partially prebaked if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pignot Recipe By :Susan S. Oehlers Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grains & Cereals Tvp, Seitan, Tempeh Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup TVP -- reconstituted with 7/8 cup boiling water (ie, 1/2 beef-style granules & 1/2 poultry style flakes) 1 Tblsp. red wine vinegar 2 tsp. beef flavor bullion 1 cup Bulgar -- cooked with 2 1/4 cups water 2 tsp. beef flavor bullion Seasonings: Garlic Powder -- 5-6 shakes of the -- jar Onion Powder -- not so much as garlic Oregano -- 1 to 1 &1/2 tsp. Sage -- 3/4 to 1 tsp. Marjoram -- 1/4 to 1/2 tsp. Black Peppers Cayanne Pepper Celery Powder -- 1 or 2 small shakes Liquid Smoke -- several drops Worchestershire -- about 1 tsp. Binder: 4 egg whites/could use Ener-G replacer 1/4 cup flour Mix the TVP and Bulgar together. Add seasonings and then binder. Scoop up the mix with a 1/4 cup measure, put it on a lightly sprayed cookie sheet, formit into patties (patties are about 3" across and 1/2" thick), bake in a 350 oven for 15 min. Flip the patties and bake for another 15 min. This makes 15-20 patties. I'm pretty happy with the texture of this, but may try adding 1/4 to 1/2 cup cooked brown rice (maybe wild rice) and see what that does to it. Hope some of you creative cooks out there will play around with it too, and of course, post those results! [Susan] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pim's Chicken Recipe By :(Maxine Wolfson) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless skinless chicken breast halves -- cut into bite size 1/2 cup white wine 1 T chocolate syrup 1 T soy sauce -- dark 1 tsp orange extract 2 T orange marmalade 2 T cornstarch 1/4 cup wine vinegar 1 clove garlic -- (1/2 tsp) Water to cover while marinating Rinse chicken well, and trim all skin and fat. In a bowl, combine wine, chocolate, soy, orange extract, marmalade, soy, vinegar, and about 1/2 cup of cold water. Sift in the corn starch, and stir or whisk until smooth. Add chicken, and one clove of garlic, crushed. Fold until fully covered with marinade, and leave in the refrigerator for 1 hour. In a 10 inch non-stick pan, spray or wipe with oil, and cook chicken and sauce until it bubbles and the chicken is fully cooked. Lower heat, and stir until sauce thickens. Cover loosely, and simmer on low for about a half an hour, or until the sauce is reduced and smooth. Serve over rice, pasta, or baked stuffed potato. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pina Colada Sorbet Recipe By :Melanie Barnard, of Bon Appetit Mag (Ellen C. Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Quick & Simple Ideas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces crushed pineapple -- in juice, frozen at least twelve hours 3 tablespoons dark rum 6 tablespoons cream of coconut -- chilled Place the can of pineapple in hot water for about 1 minute. Remove the lid and pour any liquid into a food processor. Remove the bottom of the can, slide the fruit out, and chop into 1-inch pieces. Place in the food processor with the rum and cream of coconut and process until smooth, about 1 minute. Serve at once or transfer to a container and place in the freezer. - - - - - - - - - - - - - - - - - - - NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996. Bernard was commissioned by the Steel "Packaging Council, a trade group, to present new uses for canned foods at the April conference of the International Association of Culinary Professionals in Philadelphia. Also see recipe "Fruit Sorbets, Easy Procedure from Canned Fruits" * Exported from MasterCook * Pinapple Cake With Frosting Recipe By :(Sandy Vavrinek Seehusen) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 2 eggs -- (egg substitute) 2 cups flour 2 cups sugar 2 tsps baking soda 2 tsps vanilla 1 can crushed pineapple Frosting (original): 1 package cream cheese 1 stick margarine -- room temp 1 1/2 cups powdered sugar 1 teaspoon vanilla -- or 2 tsp Frosting w/ LF substitutes: 1/2 c. nonfat cream cheese 1/2 c. yogurt cheese w/ butter buds for flavoring OR- 1/2 c. WW marg or one of those heart smart margarines 1 1/2 c. powdered sugar 1 t. vanilla -- (1 to 2) (This was a recipe someone brought in to the office, I tried, sighed, and got the recipe. This is my attempt at adapting it to low-fat version. I haven't tried making it yet, or figured out the CFF%, and it obviously isn't low cal, but it was so yummy I thought you who are so much more experienced at this might have additional suggestions.) Mix the cake ingredients in large bowl adding pineapple last. Doesn't matter what other order you use. Bake in 9 X 12 inch pan at 350 degrees for 40-50 minutes or until brown on top. Mix the frosting ingredients until well combined and smooth. Spread on top, or just leave off the frosting altogether and use fruit or Dream Whip or something!! FYI, the original recipe said to add nuts if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cheese Bran Muffins Recipe By :Harriet Olsen Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Bran(r) Cereal 1 cup skim milk 1 cup crushed pineapple -- drained 2/3 cup nonfat cottage cheese 2 Egg Beaters(r) 99% egg substitute -- or equiv to 2 eggs 1/2 teaspoon coconut extract -- up to 3/4 tsp 1 1/4 cups flour 3 teaspoons baking powder 1 teaspoon salt 3/4 cup sugar "I've been having a grand time experimenting with various combinations of ingredients for my low-fat bran muffins. I bake on Sunday, wrap them up individually and store in the freezer. I take one to work for breakfast everyday. 15 - 20 seconds in the microwave and I have a fresh, hot muffin. My husband likes the "usual" applesauce, raisin, and bran muffin but I was out of raisins yesterday and came up with the following. (The measures are approximate because I just dump stuff in until I think it's about right.)" [Harriet] Combine first six ingredients in a large bowl and set aside for the cereal to soften. Combine flour, baking powder, salt and sugar in a small bowl. Add dry ingredients to cereal mixture and stir until blended. If batter is too thick add a little more skim milk, too thin add some flour. Prepare muffin tin using PAM or paper liners. Fill muffin tins and bake in 400 F oven for 20 -25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cheesecake Recipe By :Phyllis Oliveto Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces nonfat cream cheese -- (or 2 oz) 1/4 cup nonfat ricotta cheese -- or cottage cheese nonfat yogurt 4 ounces crushed pineapple -- w/ juice 1 tablespoon nonfat instant vanilla pudding 3 packages Equal(r) sweetener 3 whole egg white vanilla sweetner Here is a low cal cheesecake-souffle type recipe that I sent to my bodybuilding forum- thought you might like it. You can sprinkle graham cracker crumbs on the bottom of the pan if you wish for a very light crust. The perfect size pan is 51/4x8 ( the e-zfoil disposible roll pan).Variations include turning this into lemon or blackforest cheesecake.[Phyllis] ~4 oz. crushed juice packed pineapple ( Yea, throw in the juice, splurge a bit-it's fairly low glycemic! Now we're really living!) Optional -if you are really daring and off season, try to add a Tbl. of sugar free fat free instant vanilla pudding! That's right- a WHOLE Tablespoon! Mix all this stuff together in a medium sized bowl. ADD EQUAL to taste- ~3packets. NEXT- Whip up 3 eggwhites (Throw in a little vanilla extract and 2 packets of sweetner before whipping) and whip until stiff. {Be careful not to get any yolks in those whites cause they won't whip} NEXT- Fold beaten whites into the creamcheese mixture. NEXT- Dump into a Pam sprayed small pan. ( I find a 4 by 6 aluminum pan is the perfect size; if the pan is too big, you'll end up with a very flat no fun cheesecake! I think the alum. pan I use is a breadroll pan; by alum. I am referring to the disposable type pan) I sprinkle a topping of sweetner, fructose, cinn. little brown sugar ( all this mixed up in shaker/spice bottle) just a sprinlking on top-adds color. Bake till top is not shaking and stiff about 20-25 min at 350 degrees. IMPORTANT - For best flavor leave in fridge for 3 hours min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cheesecake #2 Recipe By :Back to the Country Newsletter (Barbara Schmidt) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces nonfat cream cheese -- softened 11 Ounces graham crackers -- crumbled fine 1/4 Cup margarine 1 Package gelatin -- lemon 1/2 Cup sugar 18 Ounces crushed pineapple -- drained 6 Ounces evaporated skimmed milk 1 Cup boiling water Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let cool. Make pie crust with crushed graham crackers and margarine. Put into sprayed 9x2x12 inch baking dish; reserving 1/4 cup for the top. Press down in baking dish. Cream the cheese, adding sugar gradually, then add jello very slowly and mix thoroughly. Beat can of evaporated skimmed milk in large bowl until fluffy with electric mixer. Mix in jello mixture. Add drained pineapple, stir. Put in baking dish. Sprinkle remaining crumbs on top. Refrigerate for at least 2 hours. Calories 177.0, fat 4.9g, 24.7% from fat per serving. 16 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cloud Pie Recipe By :Kellogg. Company (Anita Matejka) Serving Size : 8 Preparation Time :0:20 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups rice krispies(r) -- crushed 1/4 cup brown sugar -- packed 6 tablespoons corn syrup 8 ounces fat-free cream cheese -- softened 1 cup powdered sugar -- sifted 8 ounces crushed pineapple -- undrained 1 cup Cool Whip. Free -- thawed In a mixing bowl, combine crispy rice cereal crumbs, brown sugar, and corn syrup. Mix well. Press mixture evenly and firmly in bottom and on side of 9" pie pan coated with cooking spray. Chill in refrigerator. In a mixing bowl, combine cream cheese, powdered sugar, and pineapple. Fold in whipped topping. Pour mixture into chilled crust. Freeze about 3 hours or until firm. Remove from freezer 10 minutes before serving. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve garnished with maraschino cherries. * Exported from MasterCook * Pineapple Coleslaw Recipe By :Back to the Country Newsltr, Barbara Schmidt Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple chunks in juice 1/4 pound cabbage -- shredded 1/2 pound carrots -- shredded 1/4 pound red cabbage -- shredded 1/2 cup sunflower seeds -- lightly toasted 1/2 cup fat-free mayonnaise 2 tablespoons frozen orange juice concentrate -- undiluted 1/4 teaspoon salt Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple cabbage, carrots, and sunflower seeds. In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice and salt. Pour over salad mixture, toss, and chill. Serves 8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Glaze Recipe By :(Sharon Badian) Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Oz Crushed Pineapple In Juice 1 Tbsp Arrowroot 1/3 C Maple Syrup 1/2 Tsp Coconut Extract -- optional you can glaze a cake with this. Drain crushed pineapple, reserving one-quarter cup juice. In a medium saucepan over medium heat, dissolve arrowroot in reserved juice. Stir in maple syrup and cook until thickened, approximately 5 minutes. Remove from heat and add crushed pineapple and coconut extract. 33 calories, 0 gram fat per serving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Muffins Recipe By :Susan Schmidt Serving Size : 12 Preparation Time :0:20 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c flour 2 tsps baking powder 1/4 tsp salt 1/2 tsp cinnamon 3/4 c oatmeal 1/3 c brown sugar -- packed 1 egg white -- whipped 1/2 c applesauce -- at room temperature 1 c pineapple -- crushed/undrained Preheat oven at 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine flour, baking powder, salt, cinnamon, and oatmeal. In another mixing bowl, combine brown sugar, egg white, applesauce, and pineapple. Add dry ingredients to wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins two thirds full. Bake 20 to 25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Rosemary Syrup Recipe By :COOKING RIGHT,SHOW #CR9721 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1 1/2 cups dry white wine Zest of two lemons 2 tablespoons lemon juice 1 cup pineapple juice 2 tablespoons fresh rosemary leaves These are great to have on hand for marinades or dressing for fresh fruit, as a base for spritzers or to combine with teas to make the most wonderful hot and iced tea drinks. I've listed 3 of my favorites below - juices and herbs can be changed depending on what's available. Makes about 1 1/2 cups. In a small saucepan, combine the sugar, wine, lemon zest and lemon juice and bring to a boil. Stir in juice and herbs and reduce over moderate heat to a light syrup consistency. Strain if desired and store refrigerated. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Smoothie Recipe By :Margery Bryan in Taste of Home Magazine Aug/Sept93(Dwork) Serving Size : 5 Preparation Time :0:15 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces pineapple chunks in juice -- unsweetened 1 C Buttermilk 2 Tsp Vanilla Extract 2 Tsp Sugar Substitute -- liquid Mint Leaves -- optional Drain pineapple, reserving 1/2 C juice. Freeze pineapple chunks. Place juice, buttermilk, vanilla, sweetener and frozen pineapple into a blender container. Blend until smooth. Pour into glasses and garnish with mint if desired. Serve immediately. - - - - - - - - - - - - - - - - - - - NOTES : NOTE: Preparation time does not include freezing time. Cal 92.9 Fat 0.5 g Carbs 21.1 g Protein 2.1 g Sodium 56 mg Dietary Fiber 0.8 g CFF 4.8%