* Exported from MasterCook * Pineapple Upside Down Cake (Easy) Recipe By :(Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Duncan Hines Pineapple Upside Down Cake mix or any brand yellow cake mix 1 can crushed pineapple -- (Dole's large can) 3 envelopes Butter buds(r) -- liquid egg substitute applesauce light brown sugar Preheat oven to appropriate temperature according to cake mix instructions. Lightly spray pan with cooking spray. Open can of crushed pineapple and drain as much liquid off as possible. Dump drained pineapple into pan, distributing evenly on bottom of pan. Open 2 ENVELOPES of Liquid Butter Buds and sprinkle generously all over the crushed pineapple. Crumble/sprinkle brown sugar evenly and generously all over the pineapple & dry butter buds. Prepare the cake mix according to instructions with the following substitutions: Use egg substitute equivalent to the number of eggs used. Use applesauce equivalent to the amount of oil. Add 1 envelope of the dry Liquid Butter Buds to the cake mix. Cook according to package instructions: cool and flip carefully and voila!! Easy and the butter buds gives it that buttery flavor with out the GREASE!! = ) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Upside-down Cake Recipe By :kloepel@muskwa.ucs.ualberta.ca (Loepelmann Karsten) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick Cooking Spray 1/3 C Brown Sugar -- lightly packed 2 Tbsp Corn Syrup 1 Tbsp Lemon Juice 7 pineapple rings in juice -- well drained 7 Maraschino Cherries -- drained 1 1/4 C Flour -- Cake 1/4 C Cornstarch 1 3/4 tsp Baking Powder 1/2 tsp Salt 1 C Granulated Sugar 2/3 C Skim Milk 2 Egg Whites 1/3 C Corn Syrup 1 1/2 tsp Vanilla Spray 9" x 2" (23 cm x 5 cm) round cake pan with cooking spray. Combine brown sugar, 2 Tbsp. (25 mL) corn syrup, and lemon juice. Spread evenly in pan. Arrange pineapple and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder, and salt. In small bowl, whisk sugar and milk together until sugar is almost dissolved. Add egg whites, corn syrup, and vanilla. Mix well. Add to dry ingredients, whisking until smooth. Pour evenly over pineapple. Bake in preheated 350 deg F (180 degree C) oven for 40-45 min, or until toothpick inserted in centre comes out clean. Let stand three minutes, then loosen edges and invert onto serving plate. Remove pan. Makes about 12 servings. Each serving provides: 0.1 g total fat, 0 mg cholesterol, 201 calories, 2.0 g protein, 48 g carbohydrate, 168 mg sodium; 0.5% calories from fat. * Don't substitute all-purpose flour for cake and pastry flour, which is lower in gluten proteins and results in more tender baked goods. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Whatever Dump Cake Recipe By :Ozettt Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple -- unsweetened,(20 oz.) 1 can blueberry pie filling -- (21 oz) apple, or -- or- cherry pie filling 1 box yellow cake mix Pam-type spray Preheat oven to 350 degrees. Spray 13 x 9 x 2 inch pan. Process pineapple juice and all until it is like crushed pineapple. Spread in baking pan. Top with choice of filling. Spread dry cake mix over the mixture. From a 6 inch distance, coat cake mix with Pam type spray until moist looking. Bake for 30 minutes or until top is brown and filling bubbles on sides. The only fat is in the cake mix. You could reduce the fat more by using some of those Light mixes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Yam Bake Recipe By :msl@cv.hp.com (Mark Laventhal ) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Side Dishes Sweet Potatoes &Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium Yams -- cooked and sliced 1" thick 3/4 cup crushed pineapple -- drained 4 tablespoons Maple Syrup -- pure 2 Egg Whites -- or equiv Mash yams throughly until consistency is smooth. Mix pineapple and 3 Tbs. maple syrup into mashed yams. Spoon into a 9" round or 8" sq non-stick baking pan. Beat egg whites to soft peaks, add remaining 1 Tbs. maple syrup and beat until stiff, then spread with swirls on top of yam mixture. Bake at 400 deg F for 8-10 min. Makes 6 servings. Per serving: 176 calories, 0.2 grams of fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Zucchini Bread Recipe By :Elizabeth Powell Serving Size : 12 Preparation Time :0:20 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg whites -- whipped 1 cup applesauce 2 c sugar 2 tsps vanilla 2 c zucchini -- coarsely shredded 8 ozs pineapple -- crushed/drained 3 c flour -- unsifted 2 tsps baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsps cinnamon 1 c raisins Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine egg whites, applesauce, sugar, vanilla, zucchini and pineapple. In another mixing bowl, combine flour, baking soda, salt, baking powder, cinnamon, and raisins. Mix wet ingredients with dry ingredients just until moistened. Pour into prepared baking pan(s). Bake for 1 hour depending on pan size. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple, Carrot/zucchini And Sultana 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 Cookie Recipe -- (or basic muffin) 1/2 cup pineapple -- chopped 1/2 cup carrot or zucchini -- grated 1/2 cup sultanas SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple, Coconut And Sultana 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 pineapple -- chopped 1/2 cup coconut -- shredded 1/2 cup sultanas SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pinto Bean Tacos Recipe By :Quick, Healthy, And Delicious Cooking (Anita Matejka) Serving Size : 4 Preparation Time :0:25 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 taco shells 1 Can pinto beans -- (15 oz) rinsed/ drained 1/2 Cup tomato sauce 1/2 Cup red and green bell peppers -- chopped 1/2 Cup onion -- chopped 1/2 Cup taco seasoning mix 1 Teaspoon chili powder 1/4 Teaspoon oregano 1/4 Teaspoon cumin 1/2 Cup cheddar cheese -- shredded Heat taco shells according to package directions. Meanwhile, in a saucepan combine pinto beans, tomato sauce, peppers, onions, taco seasoning mix, chili powder, oregano, and cumin. Bring to a boiling. Reduce heat; simmer occasionally. Mash beans slighlty. Spoon mixture into taco shells. Top with cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Piquant African Rice Recipe By :Lean and Lovin' It (Allison Kinkead) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken breast halves -- or skinless turkey breast, cut into 1/2-inch cubes 1/4 cup fresh lemon juice 2 teaspoons olive oil 2/3 cup chopped onions 1 tablespoon fresh ginger -- minced 2 cups tomatoes -- fresh, chopped 1/2 cup water -- (bottled) 1 teaspoon dried thyme -- crumbled 1 bay leaf 2 tablespoons jalapeno -- sliced 1/2 tsp salt 1 cup long-grain white rice 1 tablespoon fresh parsley -- chopped Marinate the turkey in the lon juice, covered, overnight in the refrigerator. Remove turkey from marinade, and reserve lemon juice. Heat the oil in the bottom of a 2- to 3-quart wide bottom, nonstick saucepan over medium heat. Saute the onions for a few minutes until slightly softened. Add the ginger and saute for 1 minute more. Stir in the tomatoes, water, reserved lemon juice. thyme, bay leaf, jalapeno peppers and salt. Cover. Bring to a low simmer, lower heat and simmer for 30 minutes. Add the turkey continue to simmer for 2 minutes. Stir in the rice and return to a low simmer. Cover and gently simmer for 18 minutes without lifting the lid. Remove pan from heat. Uncover and stir mixture briefly. Cover and allow to stand for 5 minutes. Uncover and discard bay leaf. Place remaining saucepan contents in a serving dish and sprinkle with parsley. Serve. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Piquant Thai Dipping Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Oriental Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Tomato sauce 3 tablespoons Lime juice 2 tablespoons Light brown sugar 1/4 teaspoon Chinese chili sauce 1 clove garlic -- minced 2 teaspoons fresh mint leaves -- coarsely chopped 1 teaspoon lime peel -- grated 1 tablespoon cornstarch -- mixed with 1 tablespoon Cold water From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990). In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl. Let sauce cool at leat 10 minutes; sauce is best at room temperature. Serve with chilled shrimp. Nutritional analysis per serving: 33.1 calories; trace grams total fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita (From Frozen Dough) Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf frozen bread dough take one loaf (white or wheat) and divide it into 6 pieces flatten each piece and place on cookie sheets; let stand about 30 minutes. Bake on middle rack of preheated 500 oven for 5 minutes. Remove pites from cookie sheets and let cool on rack. Store in airtight container in refrigerator. To serve, reheat wrapped in aluminum foil at 350 for 10 minutes or wrapped in a paper towel in the microwave - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread Recipe By :Entertaining with Cranks (lilith@castleholt.com) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds whole wheat flour 2 Teaspoons salt 2 Teaspoons brown sugar 1/2 Tablespoon active dry yeast 1 1/4 Pints warm water Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8" X 5". Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread #2 Recipe By :Vegetarian Times Cookbook (lilith@castleholt.com) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons active dry yeast 1 1/2 Teaspoons salt 3 Cups whole wheat flour 1 Tablespoon sugar 1 Cup warm water Dissolve yeast in water with sugar. Let froth. Add salt & flour, mix well. Knead, adding more flour as necessary. Let rise till doubled. Punch down. Divide into 6 equal portions & let rise for 15 minutes. Preheat oven to 475F. Roll each bread to 1/2-inch. Place on ungreased cookie sheet & bake for 10 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread #3 Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons yeast 1 Cup flour 2 Cups whole wheat flour 1 Tablespoon honey 1 Cup sourdough starter 1 1/4 Cups water I set the ABM for dough, and when ready add flour as needed. then I shape my circles, I have used a rolling pin, but last time tried, with exit, a tortilla maker. Once the "tortillas" are made, you have to leave then about 1/2 an hour to rise. Then you put them, flipping them, so the side that was down is now up, on a cookie tray and into a very hot oven. When they start inflating you turn them over. I use my breadmaker to make the dough of normal bread, more whole wheat than plain flour then I use some extra white flour to make small balls, which later I flatten out with a rolling pin (?) then comes the trick, for I have tried various ways, but last night I put them in the oven, a recipe I had said 3 mins each side, no way the first side was like 10 mins, it is till they blow up (more or less nicely) and then 3 mins the other side. What came out was not real flour tortillas, but was very good, first warm they were good, and now cold they are nice and crispy. My husband really enjoyed them. [Jenka] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread #4 (Flavored) Recipe By :Evelyn Haller Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Snacks Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pita bread parmesan cheese garlic powder Toast pita bread in toaster just until lightly brown. Butter it lighty. Sprinkle with garlic powder and Parmesan cheese and be sure to spread it or it will fall off. Cut with pizza cutter into triangles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread Tips Recipe By :(Deborah Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Years ago, a friend taught me a trick for making pita breads inflate. After you have let the dough rise, punched it down, and shaped it into individual pitas (rolled thin), you place the pitas on a clean kitchen towel to sit for 30 minutes (covered with another towel). Then you place them on an ungreased cookie sheet *UPSIDE*DOWN* to bake. Something about turning them upside down immediately before putting them in the oven helps them to puff up. Bake at 500 degrees F (or as hot as your oven will go) until they are puffed--less than 5 minutes. Unlike Jenka's husband, I don't like them crispy but soft so that you can fill them with sandwich fillings. I, too, think you can use any plain bread recipe, but I'll be glad to post the one I use if anyone wants it. Last time I made pita, I adjusted the ingredient amounts so that I could use the bread cycle of my bread machine. I couldn't believe how much easier that made the process, as I could have the dough all ready for me to shape when I got home from work. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza (Homemade) Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the base: 12 ounces bread flour -- either white or wholemeal 1/2 packet active dry yeast -- instanst 1 teaspoon sugar 1 pinch salt Warm water For the sauce: 1 large onion 2 cloves garlic 1 teaspoon tomato puree 1 tin chopped tomatoes -- (12 oz) Seasoning Mix flour, yeast, salt and sugar, then add enough water to make a fairly firm dough. Knead vigorously until dough is smooth and elastic - you can do this in a food processor, but it is very therapeutic to do it by hand! Grease and flour a pizza plate (you can use a spray, or a small drop of oil and wipe it over with kitchen paper), and if you want a deep pan pizza, spread the dough on the plate. For a thin and crispy pizza, put the dough in a clean bowl. Either way, cover and leave in a warm place for about an hour. Meanwhile, make the sauce. 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). Transfer to saucepan, add tomato puree and stir. Add tinned tomatoes. Season, bring to boil, and simmer for about 15-20 minutes until it has reduced to a jammy consistency. For seasoning, I use salt, freshly milled black pepper, Worcestershire sauce and some sort of herbs; fresh basil if I have it, or dried Italian seasoning. But use what you like and have handy. Leave sauce to cool until dough is risen. If you are making a thin-crust pizza, reknead the dough and spread it on the pizza plate. Spread the sauce on top, and add your favourite toppings: sweetcorn, sliced tomato, peppers, whatever. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza #2 (Pasta) Recipe By :Art Ginsburg (Mr. Food) (Anita Matejka) Serving Size : 8 Preparation Time :0:20 Categories : Eat-Lf Mailing List Pasta Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb elbow macaroni or other pasta shape 1 tbsp Italian seasoning 2 cloves garlic -- crushed 1/2 tsp red pepper -- crushed 1 can tomato sauce -- (8 oz) 1/4 c Parmesan cheese 1 can stewed tomatoes -- (15 oz) 2 c any combo. vege. celery -- onions, red and green bell peppers -- zucchini, carrots -- or spinach 1/2 c peas 1 c mozzarella cheese -- shredded Preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9"x13" baking dish that has been sprayed with cooking spray; toss with Italian seasoning, garlic, crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30 . - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza #3 (Superb Margherita) Recipe By :Sourdough Cookery,p212 (Anne Louise Gockel) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sourdough starter -- replenished 1 cup milk -- scalded 1 1/2 tsp salt 2 tbl butter or margarine 1 tbl yeast proofed in 1/4 cup water and 2 tbl sugar) 3 cup flour -- (to 4) olive oil 1/2 cup fresh basil leaves 1 handful fresh oregano leaves -- (optional) 3 cloves garlic -- peeled and diced oil 1 can Italian plum tomatoes -- diced (or 1 1/2 -- cans preferred) Mozzerella cheese 1/8 cup parmesan cheese -- (1/8 to 1/4) 2 very large pizzas (actually almost enough dough for 3 pizzas) Put margarine in milk so it melts. Add salt. Let milk mixture cool. When cooled add to yeast. Add 1 cup flour. If you have time, let this slurry rise. If you don't, add the rest of the flour. Knead the dough, it will be fairly soft and silky. Let rise. Divide into two (or 3?) and line a greased pizza pan or 16"x13" pan. Heat some oil in a saucepan. Add the garlic and fry until brown. Add the diced tomatoes. Reserve the juice in case you decide you want it later. Stir the tomatoes and cook them lightly until you get a nice tomatoe sauce. It won't be too thick and it will be quite chunky. Spread a very thin layer of olive oil over the pizza crust. Place the basil and oregano leaves on the pizza. Pour tomato sauce on top of the fresh herbs. Cover with shredded mozerella cheese. Put a small amount of parmesan cheese on top. Be sure to let the pizza rise for about 30 minutes or it will come out real flat and cardboardy. Then bake at 425 degrees for about 25 minutes. This is WONDERFUL pizza and it keeps much longer than most comercial pizzas (it's still good almost a week later!). Reheat in the oven instead of the nuke if possible of course. Very very very tasty. Variations: - you can top a pizza with pesto and refreshed dried tomatoes. I'ld probably add a bit of cheese, but you don't have to. That's the yuppie variation. - Top with slices of fresh tomatoes before baking - Substitute (lightly cooked) spinach for the basil, add mushrooms, top with sliced fresh tomatoes. "I regularly add one step that is nonstandard: I almost always give the bread an extra rising when the flour is half mixed in. The extra rising make the bread smoother. With sourdough the extra rising allows the starter to digest many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle or brownie batter and I let it rise until doubled. Some of the recipes (esp the ones with potato) refer to this as a "slurry". Some recipes, especially those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes." [Anne] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Crust (#2 Favorite) Recipe By :Eating Well, May/June 94 (Susan Cobb) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 teaspoon active dry yeast 1 cup flour -- unbleached 1 cup semolina 1 cup cake flour 1 teaspoon salt Easy way: Throw everything into a bread machine on "dough" cycle. Harder way: Dissolve yeast in water. Mix semolina, cake flour, and 1/2 of unbleached flour in a bowl. Add water, and when too thick to stir, turn out on a board and knead for 10 minutes or so, adding flour as necessary to keep dough from sticking. The dough should be fairly soft. Let rise 2 hours if you have time before forming pizza. This makes a soft dough (because of the cake flour) that can be rolled very thin-- this recipe makes 2 12-14 inch pizzas. The semolina gives it enough texture that you can pile on the toppings. Last night we had a little tomato sauce, fresh tomatoes, kalamata olives, scallions, fat free mozzarella and a little parmesan. Yum. I bake the pizzas in a 500 degree oven, and often put the pan on the floor of the oven for part of the time to get a nice crisp bottom crust. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Recipe By :John, DJ, and Alyson Woods Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 cups bread flour 1 dash salt pizza seasoning 1 1/3 cups water My dough is french bread made in my bread machine on manual or you can use a food processor: Let run in bread machine for first cylce, when machine starts again (about 60 Min) turn machine off. Turn dough on floured surface and make into pizza dough. I use 8"cake pans and make individual pizzas. Bake 450 degrees for 10 min. My sauce is one can of tomato sauce with 1T Chef Paul Prudhomme's pizza and pasta magic seasoning. Heat 1 min im microwave. I use no fat or low fat lunch meat or canadian bacon, grilled leftover chicken, ground turkey, ground turkey sausage, my favorite is low fat cajun ham(real spicy). I also use onions, mushrooms, carrots, broccoli, whatever. I use Healthly choice no fat cheese mixed with 1/8 -1/4 cup Kraft Pizza Cheese. This is how I layer, Sauce, 1/2 cheese, toppings, 1/2 cheese. Finish baking at 450 degrees 10-15 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #2 Recipe By :Bread Machine Ckbk, D. German (Heather Roch) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup water 2 Teaspoons water 1/3 Cup nonfat mozzarella cheese 1/3 Teaspoon salt 2 Cups all-purpose flour 2 Tablespoons oat bran -- for texture 1 1/2 Teaspoons yeast I experimented last night and made a pizza crust with this recipe. It is based on a recipe from the The Bread Machine Cookbook by Donna German. I use her recipes all the time and rarely have problems. I made the small size and it made 1 medium thick crust that filled a standard cookie sheet. I bet you could make the recipe and knead by hand as well. I let my bread machine knead the dough for me. When it was done I spread it on a cookie sheet sprayed lightly with Pam and let it rise 20-30 minutes. Preheated the oven to 450F. Sprinkle the dough with some basil (I used dried) then top the dough with tomato sauce mixed with no fat mozarella cheese and a little Parmesan. Garnish with raw thinly sliced zucchini. I think it baked 25 minutes or so- I did not time it as I was in the kitchen watching it bake to make sure it did not burn. The crust was very crisp. I cut a slice to bring for lunch today and it is still very crisp- not muchy like leftover pizza sometimes gets. The dough was very easy to work with so next time I might use it to make calzones. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #3 Recipe By :Mary White Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups water 1 Teaspoon salt 1 Tablespoon cooking oil -- (I use less) 4 Cups white flour -- or part whole-wheat 1 1/2 Tsp yeast (for 2 large pizzas) You can also add oregano or Italian seasoning. Good luck! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #4 Recipe By :Ornish's Eat More Weigh Less, pp 274 (Robin Sherwin) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups warm water 1 Tablespoon active dry yeast 1 Teaspoon honey 4 Cups flour -- unbleached 1/2 Teaspoon salt Or, substitutions by Greg Beary: 1 Teaspoon sugar -- in lieu of honey 1/2 Cup vital wheat gluten -- in lieu of 1/2c flou In a large bowl, combine the water, yeast, honey, and 4 teaspoons of flour. Stir gently to combine. Cover the bowl with a damp towel and let stand for 30 minutes in a warm place until foamy. Add the remaining flour and salt, then knead for about 10 minutes, until the dough is well combined and smooth; add small amounts of additional flour if the dough is sticky. Transfer the dough to a large bowl, cover with a damp towel, and let rise in a warm place for 45 minutes, or until doubled in vol- ume. Punch the dough down and roll to fit into a 16-inch pizza pan. When you've topped it with your favorite stuff, cook it in a preheated 450 degree oven for 15-20 minutes. Here's my take on the recipe. I added herbs and garlic powder to the dough while kneading. I sort of stretched it to fit the pan by holding it in my hands and letting gravity pull down on it till it was almost big enough, then spread it on the pizza pan. I sprinkled more garlic and onion powder all over the dough, but especially on the edges. I also sprinkled it with a little bit of corn meal for texture. I put it in the oven while I finished chopping my veggies--about ten minutes?--so that it wsa not beginning to brown, but there was a definite hardness to the puffed up crust. This keeps the sauce from getting the dough soggy. I made a double batch the night before I wanted the pizza and then I split it into three equal parts. Each portion makes a thick, crisp crust just right for my 12" pan. The other two parts I froze. I've done this before and it works out wonderfully Acc ording to the recipe, it can be frozen for 2 mo. I do put a little pam in the bowl the dough sets in and a little on the pizza pan, but otherwise it's VLF. Not as hard to make as it might sound! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #5 Recipe By :Ron Evans Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup whole wheat flour 1 Cup white flour -- organic 1 Packet active yeast -- instanst 1 Teaspoon olive oil 1 Tablespoon dried parsley 1 Teaspoon oregano 1 Cup warm water Toss all that together in a food processor; let rise for a couple hours, preheat Pizza Stone to 525, sprinkle with a touch of corn meal, roll out the pizza and place on the stone. Add sauce (I use an 8 oz. can of tomato sauce with 1 t of a commercial pizza seasoning). No need to cook the sauce. Then add stuff: I use mushrooms, onions, green pepper, artichokes (olive oil rinsed off), capers and a few olives. Top with Healthy Choice fat free mozzarella mixed with a touch of farmer cheese, and bake at 525 for six minutes. You will get a crisp crust that is moist in the center, and the fat is quite low. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Rice Cakes Recipe By :Australian Weight Watchers (Deborah Rohrlach) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Snacks Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 rice cakes -- spread with: 1 cup tomato paste sliced mushrooms onions capsicums tomato zucchini 60 g cottage cheese 2 tsp parmesan cheese Grill until heated through. Serve with 100g grapes NOTE THIS MEAL CONTAINS 100 OPTIONAL KILOJOULES FAT =8 grams FIBRE = 8.5 grams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Sauce Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion 2 cloves garlic 1 teaspoon tomato puree -- (tomato paste) 1 can chopped tomatoes -- (14 oz) 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). Transfer to saucepan, add tomato puree and stir. Add tinned tomatoes. Season, bring to boil, and simmer for about 15-20 minutes until it has reduced to a jammy consistency. For seasoning, I use salt, freshly milled black pepper, Worcestershire sauce and some sort of herbs; fresh basil if I have it, or dried Italian seasoning. But use what you like and have handy. Leave sauce to cool until dough is risen. The secret, I have found is to reduce it thoroughly, and not be tempted to shorten the process - unless you don't mind your pizza being soggy occasionally! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza With Bbq Chicken Recipe By :Robert Wood Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Pizzas & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BBQ sauce boneless skinless chicken breasts -- cooked tomato sauce nonfat cheese red onion -- sliced green bell pepper -- sliced red bell pepper -- sliced pineapple chunks in juice -- drained Mix up or purchase a sweet, tangy BBQ sauce. Mine is really simple, just ketchup, mustard, brown sugar, and worchestershire mixed together until the color is a ruddy brown, and the texture is a syruppy glaze. It should taste very sweet, but the flavor will dilute as it mixes with all the other flavors. Coat skinless chicken or turkey breasts, and grill them BBQ style. Put a coat of the sauce on the pizza crust, (I pre-bake mine) followed if you like by the regular tomato sauce. Then put on the FF cheese, followed by toppings so the cheese melts better. When the chicken is done, I shred it, and put it on the pie with round slices of sweet red onions, green and red peppers, and pineapple chunks. Of course, as with all recipes, this one is constantly under revision. If someone improves it, please let me know! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza With Feta Cheese Recipe By :(Gina Rodriguez) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza Dough 1 can tomatoes -- chunky, Ital. style 1 Box Frozen Spinach 1 Package Feta Cheese -- (8 oz) Sun-Dried Tomatoes Fresh or Dried Basil Garlic (on the above three ingredients I used plenty) Spread the can of italian tomatoes on the crust (dough). Then top with the box of thawed spinach. Mix the grated feta cheese, softened sun-dried tomatoes, basil and garlic together and sprinkle on top. Bake at 475 for about 20 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plain Boiled Quinoa Recipe By :COOKING MONDAY TO FRIDAY (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound quinoa -- (2 1/4 cups) 2 1/2 quarts water Salt Set quinoa in a bowl of cold water and wash it by rubbing it between your hands. Drain and repeat the process until the water is clear. Transfer the rinsed quinoa to a saucepan and cover with water and some salt. Bring the liquid to a boil, lower the heat and boil, uncovered, for 10 minutes or until all the grains are translucent. Take care not to overcook. Drain the quinoa immediately but do not cool under cold water or the grain will be waterlogged. If not eating right away, transfer the quinoa to a cloth lined baking pan and fluff up with two forks to help cool the grain a little faster. Yield: 7 cups COOKING MONDAY TO FRIDAY SHOW #MF6680 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum And Mustard Dipping Sauce Recipe By :Fork in the Road, Prudhomme (RWFitzgera@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Med Plums 1 C Dijon Mustard 2 Tbsp Dry Sherry -- very dry 1/4 C Apple Cider Vinegar 8 packets Equal(r) sweetener -- or equiv 2 Tsp Cayenne This is especially good with meat. I like it because it has an oriental twist and Hot Pots are oriental in nature. (makes 2 cups) Quarter the unpeeled plums, discarding the pits; there should be about 2 cups. Liquefy the plums in a blender, to yield about 1 cup. Set aside. Place the mustard, sherry, and vinegar in a bowl, and stir until blended. Add the artificial sweetener and cayenne, and stir again. Add the liquefied plums and stir until thoroughly combined. 1 ounce serving: Calories-29; Protein-0gm; Fat-0gm; Carbohydrates-3gm; 0% calories from fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum And Pistachio 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 can plums -- (400g) chopped or 6 fresh -- chopped 1/2 cup chopped pistachios 1/2 teaspoon allspice cinnamon -- optional SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Barbecue Sauce Recipe By :San Jose Mercury Newspaper (Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Grilled, Smoked, Bbq Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Plums -- See Note, Ripe 3 Cloves garlic 1 Cup ketchup 1/2 Cup honey 1/4 Cup Worcestershire sauce 1/4 Cup soy sauce 1/4 Cup rice vinegar 2 Tablespoons Dijon mustard Tabasco sauce -- to taste Peel and seed plums, then puree them with garlic in a blender. Mix with remaining ingredients; stir well. Use to baste steaks or fish while grilling. Serve the rest at the table. Makes about 2 1/2 cups sauce. Note: To grill plums, cut fruit in half, removing the pit. Brush lightly with oil and grill until soft. Andrew Trice III and Peggy Aoki are chefs at Chez TJ restaurant in Mountain View. Trice was born on the Feast of St. Lawrence Day (patron saint of chefs), graduated from the California Culinary Academy in San Francisco and honed his talents as a saucier in Europe. Aoki studied at the California Culinary Academy and just returned from a month-long tutelage with Chef Jean-Pierre Billoux, owner of a Michelin two-star restaurant in Dijon, France. Copied with permission from the San Jose Mercury Newspaper. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Port Wine Sorbet Recipe By :rec.food.recipes: Sarah Gross (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Water 1/2 C Granulated Sugar 1/2 Lb Plums -- red, peel, pit -- cut into chunks 1 C Raspberries 3/4 C Port Wine 1 Sprig Mint -- for garnish Raspberries -- for garnish There is a recipe for Plum Port Wine Sorbet in the Aug. '94 issue of Cosmopolitan. I haven't tried it, but it sounds good! In a small saucepan over high heat, bring water and sugar to a boil; cook until sugar is dissolved. Set aside. In a food processor or blender, puree plums, raspberried, port wine, and cooled sugar mixture until smooth. Pour into 8- by 8-inch baking dish. Freeze at least 8 hours or until firm. To serve, scoop sorbet into wine or champagne glasses. Garnish with mint sprigs and raspberries. Newsgroups: rec.food.recipes >From: gross@cae.wisc.edu (Sarah S Gross) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Salmon Recipe By :Julia Child (Vicki Ann Brodeur) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups dry white wine 1/2 tsp salt 1/4 cup sliced green onions 1 1/2 cups water 1 1/4 lb salmon fillets simmer the above together for 3 minutes. (I don't have a poaching pan, and usually use a 12" non-stick.) Add the salmon (I'll use about a pound and a quarter of fillets for four people), and add additional water if needed to just cover the salmon. Simmer this very gently until fish is cooked throughly. (There's a change in color and texture; about 18 to 25 minutes depending on the thickness of the fillets.) Turn off the heat and let the fish remain in the pan for 10 minutes, covered, to absorb the flavors of the broth. The fish is completed, but , if you wish, you can remove it, and keep it warm. Reduce the poaching liquid to make a delicious sauce to accompany the fish. That's Julia's low fat version. Indulgences include adding one stick of butter to the reduced poaching liquid, beating it in piece by piece; *or* adding one cup of heavy whipping cream to the poaching liquid and reducing it a second time. Unfortunately, both forms of the "indulgence" are very good! This is also her basic poaching liquid for scallops. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Trout Recipe By :(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poaching Liquid: 6 C Water 1 C Dry White Wine 1 Stalk Celery -- coarsely chopped (with leaves) 1 Carrot -- coarsely Chopped 4 Sprigs Fresh Parsley 1 Bay Leaf 6 Peppercorns 1 tsp Salt 1 whole trout -- (Brook Trout) (about 3/4 lb.) cleaned 1/2 lemon -- for garnish The general rule for poaching trout is 10 min at a simmer for every inch of thickness, measured at the thickest part, just behind the head. 1. Place all the poaching liquid ingred in a pot large enough to hold the fish with liquid to cover. Bring to a boil. Reduce heat, cover partially and simmer for 20 min. 2. Add trout and simmer, partially covered, for 10 - 12 min or until fish flakes easily when tested with a fork at the thickest point. Do not let the liquid boil. 3. Carefully remove the fish from the liquid with a long spatula. Serve with a lemon. Entered into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 473.3 Fat 7.9 g Cholesterol 49 mg Carb 53.7 g Dietary Fiber 15.1 g Protein 26.2 g Sodium 2236 mg CFF 18.2% * Exported from MasterCook * Poached Veal With Horseradish Sauce Recipe By :Good Food, Spet. 1986 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry white wine 1 cup chicken broth 1/4 cup chopped scallions 1 tablespoon capers -- drained (or naturtian buds) 2 ribs celery leaves 3 sprigs fresh dill 1 bay leaf 8 medium veal scallops -- (about 12 ounces) pounded 1/8 inch thick Heat all ingredients except veal and sauce in a 10 inch skillet to boiling. Reduce heat and simmer uncovered for 10 minutes. Add veal, overlapping slightly if necessary, in a single layer. Gently simmer, covered, until pieces are almost completely white. (about 2 minutes). Seperate pieces and cook until no trace of pink remains. (about 1 minute. Transfer veal to a wide bowl. Reserve 2 tablespoons of poaching liquid for the sauce. Pour enough of the remaining liquid over veal to barely cover. Refrigerate veal for 1 hour. Make horseradish sauce. Drain veal thoroughly and arrange on serving platter. Serve cold with horseradish sauce. NOTE: be sure and save the liquid for your next soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Podina Chati (Mint Chutney) Recipe By :Complete Asian Cookbook,C. Solomon (TimothyChampney) Serving Size : 12 Preparation Time :0:15 Categories : Chile Pepper Dishes Condiments & Seasoning Eat-Lf Mailing List Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mint leaves -- finely chopped 6 green onions -- finely chopped 2 green chiles -- finely chopped 1 clove garlic -- finely chopped 1 teaspoon salt 2 teaspoons sugar 1 teaspoon garam masala -- ground 1/3 cup lemon juice 2 tablespoons water Seed chiles. Put all ingredients in blender or food processor and blend until smooth. Place in small dish. Chill. Serve with water crackers, low fat crackers (e.g. Cracked Pepper Snackwells), low fat white corn chips, or pappadams (crisp Indian bread). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta (Quick) Recipe By :(Steve Kline) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup polenta 3 cups water 1/4 teaspoon salt Mix the above ingredients in a 3 quart pyrex bowl. Cover and microwave on high for 8 mins. Remove and stir briskly until well blended. Microwave for another 2 to 3 mins for thicker polenta. The polenta may be eaten as soft polenta at this point or you may spoon into a "buttered" baking dish (spray with pam instead) and let it cook until gets firm. When firm cut into pieces and reheat or pan fry. Serves 4 I also add onions, seasonings, sundried tomatoes etc. to liven it up!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Millet Bread Recipe By :Rustic European Breads From Your Bread Mach (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 1 1/4 Lb Loaf: 2 1/2 Tsp Active Dry Yeast 3/4 C Water -- Plus 2 Tbsp Water 3 Tbsp Honey 1 1/2 C Bread Flour -- (I Used King Arthur) 1/2 C Whole Wheat Flour -- (Used King Arthur) 1/3 C Millet 1/3 C Polenta 1 Tbsp Wonderslim -- *Note 1 Tsp Salt By Linda West Eckhardt and Diana Collingwood Butts *NOTE: Original recipe used 2 T vegetable oil Some breads happen to be high in fiber and rich in taste and this is one of them. Serve it with hearty fish soups, stews such as cassoulet or as a base for bruschetta. If you don't have polenta you can use the same amounts of cornmeal. The directions are for the dough setting, although this bread can be made and baked in a 1 lb machine. (Alas, the flavor will not be the same.) Serve the loaf warm. Add all the ingredients to the bread machine pan. Process on the dough setting. Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel. Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles. Shape into a ball and flatten slightly with the palm of your hand. Place on the prepared baking sheet or peel. Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a wram draft-free area until doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet. When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread. Bake for 30 minutes, or until medium brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack. Store wrapped in a plastic bag. Dough setting Excellent!! Absolutely incredible flavor and texture. Incredibly good. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 120 Fat 0.5g Carbs 25.5g Fiber 1.7g Protein 3.7g Sodium 180mg CFF 3.9% * Exported from MasterCook * Polenta Pie Recipe By :doberwoman olivia@brock.housing.ubc.ca Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Main Dishes Pies, Crusts & Pastry Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 C Cornmeal -- coarse 1 Tsp Salt 1 1/2 C Cold Water 2 C Boiling Water Filling: 1 Tsp Olive Oil 1 Sm Onion -- thin sliced 1/2 cup Bell Pepper -- thin sliced 10 Mushrooms -- sliced 1 small Zucchini -- thin sliced 5 cloves Garlic -- sliced 2 teaspoons Dried Basil -- minced(or 2T fresh) 1/2 teaspoon Oregano Black Pepper -- to taste 1/4 pound Mozzarella Cheese, Part Skim Milk -- grated 2 small Tomatoes -- sliced (or 1 med) "Easy deep-dish pizza with a thick and crunchy cornmeal crust" 1 1/4 hours to prepare (most of which is crust-baking time) Yield: 1 10-inch pie (serves 4) a savory crust that i have used is polenta. the moosewood cookbook has a nifty "polenta pie" recipe, which follows. i presume you can do the "broth saute" thing and the pam thing to eliminate the fat completely, but i've never tried. i use low-fat mozza. 1) combine cornmeal, salt, and cold water in a small bowl. have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. cook about 10 minutes over low heat, stirring frequently. it will get very thick. remove from heat, and let cool until handleable. 2) preheat oven to 375F. oil a 10-inch pie pan. add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan and bake uncovered for 45 minutes. 3) while the crust bakes, heat 1 t olive oil in a medium-sized skillet. add the onion, and saute for 5 to 8 minutes, or until it begins to soften. add bell pepper, mushrooms, and zucchini, and saute until everything is tender. stir in the garlic and herbs, and saute just a few minutes more. 4) turn up the oven to broiling temperature. sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top. broil until brown (about 5 minutes) and serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Pie #2 Recipe By :FROM MY GARDEN, SHOW #5532 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Mexican & Southwestern Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pie Shell: 1 Cup cornmeal -- or Polenta 4 Cups boiling water -- or vegetable stock 2 Cups corn kernels 3 Tablespoons rosemary -- chopped 1/2 Cup Parmesan cheese -- grated Filling: 3 zucchini -- sliced lengthwise 3 yellow squash -- sliced lengthwise 3 roasted peppers, different colors, sliced 1 eggplant sliced 1/4 cup chopped basil Pie Shell: In a double boiler, whisk Polenta into boiling water, stirring often to prevent lumping. Cover and steam for 30 minutes on low heat, until cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture into an 8 inch greased springform pan, pressing the mixture with a spoon to move the mixture up the sides of the pan forming an empty shell. Allow the shell to cool and harden. Filling: Grill all vegetables. Season with salt and pepper. Layer the vegetables and chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve at room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta With Crispy Garlic And Cheese Recipe By :Fido National Cooking Echo (Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 4 cloves garlic -- chopped 1/2 teaspoon Ground cumin 4 cups Water 1 teaspoon Salt 1 cup Yellow cornmeal 4 ounces green chiles -- canned, chopped 1 cup lowfat cheddar cheese -- shredded In a small skillet, heat the olive oil over medium heat. When hot, add the garlic and saute 3 minutes, until golden. Remove from heat and stir in the cumin. Set aside. In a large pan, combine the water and salt. Bring to a boil, and slowly add the cornmeal, whisking to blend. When the mixture comes back to a boil, cover and reduce heat to medium-low and cook about 20 minutes, until the mixture starts to come away from the pan. Stir often. Remove from heat and stir in the garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch baking dish. Refrigerate until set. Cut the polenta into 8 pieces; cut each piece on the diagona l into 2 triangles. Place on a lightly oiled baking sheet and broil on the top oven shelf about 4 to 5 minutes on both sides. The polenta should be browned and crispy on the outside and creamy on the inside. Recipe By : Karen Lee and Diane Porter - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta With Tomato Sauce Recipe By :Mark Hall in Reversing Heart Disease (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Polenta 4 C Water -- or vegetable stock Tomato Sauce: 2 C canned tomatoes -- chopped 1/2 C Red Wine 2 Tbsp Garlic -- minced 2 Tbsp Basil -- chopped 2 tbsp Dried Oregano Salt -- to taste Black Pepper -- ground Chopped Fresh Basil Or Italian Parsley -- for garnish Gradually add the polenta to the 4 C water or stock, stirring as it is added to prevent lumps from forming. Cook over low heat, stirring frequently, about every 5 min for about 30 - 40 min. The polenta burns easily. It hhas finished cooking when the mixture is hard to stir and the stirring spoon is able to stand within the polents. Before it becomes too thick, you may want to add salt to taste. Add sm. amounts of liquid if the cornmeal is not cooked and toom much liquid has evaporated. Once cooked, transfer the polenta to a baking dish or cookie sheet and smooth out until it is a uniform height. Allow to cool somewhat. While this is cooling prepare the tomato sauce. To start the sauce, puree the tomatoes with their canned liquid. Set aside. Braise the onions in red wine with the garlic, basil and oregano. When tie wine has been reduced and the onions are tender, add the pureed tomatoes. Cook for approx. an hour, stirring frequently, until the sauce is thick and with little visible liquid. Season with salt and pepper to taste. There should be about 1 1/2 C sauce. Serve the polenta with tomato sauce ladled over the top. Garnish with basil or Italian parsley. This is EXCELLENT! - - - - - - - - - - - - - - - - - - - NOTES : Cal 185.7 Fat 1.1 g Carbs 35.8 g Protein 4.4 g Sodium 20 mg Dietary Fiber 20 g CFF 5.7% * Exported from MasterCook * Polenta With Tomato Sauce And Zucchini Recipe By :Mark Hall in Reversing Heart Disease (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Polenta Tomato Sauce -- (See recipe) 3/4 C Zucchini -- thin sliced 1 Tbsp Garlic -- fresh minced 1 1/2 Tsp Basil -- fresh chopped 1/2 Tbsp Dried Oregano -- chopped Salt -- to taste Black Pepper -- to taste Preheat the oven to 375 deg. F. Prepare 1 C polenta and tomato sauce as per the instructions for Polenta with Tomato Sauce. Set the polenta out in a pan. Toss the sliced zucchini with the garlic, basil, oregano and salt and pepper to taste, place on a nonstick baking sheet and bake for about 15 min. After the polenta has been assembled, ladle the tomato sauce evenly over the polenta and arrange the zucchini over the sauce. Bake for 15 min more. This is EXCELLENT! - - - - - - - - - - - - - - - - - - - NOTES : Cal 136.2 Fat 0.6 g Carbs 29 g Protein 3.5 g Sodium 2 mg Dietary Fiber 3.1 g CFF 3.7% * Exported from MasterCook * Polynesian Chicken Recipe By :SO FAT,LOW FAT,NO FAT,Betty Rohde,p69 (Robin Gordon) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds boneless skinless chicken breast halves 1 can crushed pineapple in juice -- (14oz) undrained 1 jar peach preserves -- or apricot Preheat the oven to 400 degrees. Spray a rectangular baking pan with vegetable oil cooking spray. Arrange the chicken pieces in the pan and spray them lightly. Bake uncovered for 30 minutes. Turn the chicken and bake for an additional 15 or 20 minutes, or until tender. Drain off the pan juices. Mix the pineapple with the peach preserves. Pour over the drained chicken and bake for another 15 to 20 minutes, or until hot and bubbly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poor Man's Caviar Recipe By :Eating Southern Style,Terry Thompson Serving Size : 1 Preparation Time :0:25 Categories : Appetizers Eat-Lf Mailing List Southern Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine -- unsalted 3/4 pound mushrooms -- chopped fine (with stems) 2 large garlic cloves -- minced 2 tablespoons pecans -- chopped fine 3 green onions -- minced (with tops) 1/4 cup onion -- minced 1 tablespoon fresh parsley -- minced 1/4 cup dry white wine 3 tablespoons sour cream 1 1/2 teaspoons black pepper -- ground fine salt to taste Melt butter or margarine in a heavy 10-inch skillet over medium heat. Add mushrooms, garlic, pecans, green onions, onion and parsley. Cook, stirring constantly, until mixture is dry and vegetables are throroughly cooked, about 8-10 minutes. Add wine, sour cream, pepper and salt; stir to blend. Cook until thickened and creamy (about 4 minutes). Makes about 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : Entered by Gayle Albert Internet: gayle@free.org Packet: n0utx@kc6ufm.ampr.org * Exported from MasterCook * Poppy Seed Butter Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Flour -- Cake 1 1/4 Tsp Baking Powder 1/2 Tsp Baking Soda 1/4 Tsp Salt 4 Oz Unsalted Butter 2 Tsp Lemon Oil 1 C Sugar 2 Eggs 1/3 C Poppy Seeds 1/2 C Buttermilk Lemon Glaze: 1 1/2 C Confectioner's Sugar 1/4 C Water 1/4 Tsp Lemon Oil 1/4 Tsp Vanilla Combine and sift first four ingred. In electric mixer bowl, cream together butter, lemon oil and sugar until light, occas. scraping down sides of bowl. Add eggs, one at a time, beating well after each addition. Continue beating until increased in volume (8 - 10 min). With rubber spatula fold in poppy seeds and dry ingred. in three additions alternately with buttermilk. Spoon batter into buttered rosette pan; bake in 325 deg F oven for 25 - 30 min., or until a toothpick comes out clean. Cool in pan 5 min., then remove. Let cool but while cake is still slightly warm, spread glaze over top. FOR GLAZE: Beat the confectioner's sugar, water, lemon oil and vanilla until smooth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Seed Salad Dressing Recipe By :Janet Moore Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt -- or vanilla 1 cup nonfat ranch salad dressing -- or any flavor 1 tablespoon lemon juice 4 tablespoons sugar -- or artificial sweetener 1 tablespoon poppy seeds Not as good as the REAL thing -- but serves the purpose very well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppyseed Cake (Muffins) Recipe By :(Donna Reed) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (light) 4 whole eggs -- or 4 egg whties 1 package instant vanilla pudding -- sugar free 1 cup sour cream -- or lemon ff yogurt 1/3 cup poppy seeds 1/2 cup water 1/2 cup oil -- or liquid butterbuds Mix...grease (spray with Pam) and sugar bundt pan, bake at 350 for 45-50 minutes. (if under cooked it will fall) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork And Kraut Recipe By :Lord J, the Cyberarian Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork chops -- lean and boneless 1 large onion -- chopped 16 oz sauerkraut black pepper -- to taste 2 apples -- optional If you like sauerkraut, you might try this recipe: Very tasty and my favorite way of eating pork.[Jonathan] Brown lean pork chops and onion in non-stick frying pan. In a covered saucepan, layer half the sauerkraut, black pepper, browned chops and onion, and the rest of the kraut and more black pepper on top. Cover and simmer on low heat for about 2 hours. This makes a very flavorful, moist and tender pork chop. And the cooked kraut has a milder taste, too. A tasty variation on this is: During the last half hour of cooking, add two apples, peeled and sliced on top of the kraut and cover for the rest of the cooking. Scoop the cooked apples off the top and serve as a side dish with the pork/kraut. The apples add a very nice flavor and texture to the dish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork And Veggies (Or Chicken) Recipe By :NICOLE KWIATKOWSKI Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pork -- or chicken onion garlic green pepper 1 can tomatoes I have a great pork recipe that can also be made with chicken: 1.Brown the meat on higher heat to seal the juices. 2. Saute an onion, garlic, and a green pepper (cheaper than red or yellow, but you can use what you like) 3. Add the meat to the veggies, and add a can of tomatoes, and simmer for maybe 45 minutes or so, basically until the meat is cooked. 4. And, surprise, surprise, it's great over rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chops And Salsa Recipe By :Valerie Goldstein Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pork chops -- lean, (to 8) 1 jar salsa -- (16 oz) chunky 1 bell peppers -- very coarsely chopped (1 to 2) 1. Brown pork chops (use a bit of cooking spray if desired) 2. Place chops and pepper pieces in 9 x 12 baking pan 3. Cover with salsa 4. Bake at 350 for 25 minutes 5. Serve over rice Seems like this might also be good with a few green olives added before baking, or partly microwaved potatoes. You could blend a couple of tablespoons of tomato paste into the salsa for a more tomato-ey sauce. Good with rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Lo Mein Recipe By :New Dieter's Cookbook Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ground pork -- lean 2 cups fresh mushrooms -- sliced 1 cup carrots -- shredded 1/2 cup green pepper -- cut into strips 2 cloves garlic -- minced 1 tablespoon cornstarch 1 cup chicken broth 1 tablespoon soy sauce 1 teaspoon ginger root -- grated 1/4 teaspoon crushed red pepper 1/4 teaspoon curry powder 2 cups cooked spaghetti 2 cups bean sprouts 1/2 cup green onion -- sliced In a large skillet cook pork, mushrooms, carrots, green pepper, and garlic till meat is no longer pink and vegetables are tender. Drain off fat. Stir cornstarch into meat mixture. Stir in chicken broth, soy sauce, ginger root, crushed red pepper, and curry powder. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked spaghetti, bean sprouts, and green onion; heat through. If desired, garnish with additional sliced green onion. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portebello Mushroom And Roasted Veggie Sandwich Recipe By :(Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Cut off the stem, turn upside down, generously pour Marie's Fat Free Red Wine Italian Vinaigrette salad dressing, teryaki, liquid smoke, garlic powder, thyme and whatever seasoning you would normally put on steak. Leave mushroom "on it's back " : ) overnight in the fridge to marinate. I cooked on Broil in the oven until lightly browned/burnt. My intention was to put it on a hamburger bun with roasted onions, red and yellow peppers but it was sooooo big, I ended up slicing it like Filet Mignon and putting the slices on a Jalepeno Baguette with the roasted veggies. Wow, was it yummy!! Note: I roasted the peppers by just slicing them in halves or quarters, lengthwise, and placing them on a cookie sheet close to the flame and broiled them until burnt. Remove quickly and place in cold water then the burnt "skin" of the peppers comes off easily and you've got roasted peppers, green, yellow red, orange or whatever. I also placed sliced onions on the cookie sheet but did not burn them, just removed them when they were the consistency I wanted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobello Mushrooms, Marinated Recipe By :Micky Mormaker Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- sliced (or as much as you like, I like lots!) 1 garlic cloves -- chopped (1 to 2) Splash of balsamic vinegar 1 portobellow mushroom cap your favorite bread toasted dijon mustard Using a non-stick skillet saute onion and garlic in water till they are well cooked, nice and brown. Add a splash of balsamic vinegar right at the end and let that cook off. Remove onion and garlic from pan and add mushroom. Saute mushroom till nice and brown. Pile everything on bread, add some dijon mustard, and eat. Heaven! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobello's By Brad Recipe By :bsmith@infodial.net (Smith, Brad) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Olive Oil -- *Note 1/2 C Onion -- Chopped 1/2 C Water 1/2 Lb Mushrooms 1 Tsp Sugar 1 Tsp Salt 1 Tsp Soy Sauce, Low Sodium -- **Note 1/2 Tsp Dried Savory 2 Tsp Cornstarch -- Mixed With 1/4 C Cold Water *NOTE: Original recipe called for 2 T olive oil...but since it is used to saute the onion you really don't need this much oil. **NOTE: Original recipe used regular soy sauce but to lower the sodium I changed it to the low sodium variety. In a small skillet (so juices don't evaporate too quickly) Heat oil. Saute onion. Add water then mushrooms. Cover and simmer for 30 minutes. Add the four seasonings. Simmer another 5 minutes. Blend in the cornstarch and serve. Makes four servings with each containing: 92 cal, 676 mg sodium, 7 g fat, 7 g carbo, 2 g protein elf mailing list - - - - - - - - - - - - - - - - - - - NOTES : With adjustment: Cal 37.8 Fat 1.4g Carbs 5.8g Fiber 0.9g Pro 1.4g Sod 651mg CFF 30.1% * Exported from MasterCook * Portotbello Burger Recipe By :(John Fair) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Portobello mushrooms 2 T balsamic vinegar 2 T Lite margerine 2 t minced garlic 1/4 t salt (optional) 1/8 t black pepper 1 T fresh chopped basil ( or parsley) Separate stem from caps. Coarsley chop stems. Saute chopped stems in margerine. Add minced garlic. Cook for 5 minutes. Remove from heat and stir in vinegar, salt, pepper and basil. Put this mixture through a food processor until finely chopped. Grill or broil caps; rounded side up, for 3 minutes. Turn over and spread processed mixture equally on each mushroom cap. Broil for 5 minutes. These can be used as hamburgers or sandwichs topped with a slice of tomato and a piece of lettuce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Post Bran Flake Muffins Recipe By :Post (Patricia Thorp) Serving Size : 9 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Flour 2/3 C Brown Sugar -- Packed 1 Tsp Baking Soda 1/2 Tsp Ground Cinnamon 1/4 Tsp Salt -- can omit 2 Egg Whites 1 1/2 cups skim milk -- or skim 1/4 C Applesauce 3 cups bran flakes -- Post Natural 1/3 C Raisins -- or more The homemade bran muffins I made were off the box of Post Natural Bran Flakes. Apparently the recipes vary from box to box (the last box I had was for orange bread) but post was having a big campain with lots o' coupons for bran flakes, so I got some. (I used applesauce instead of the oil, but if you are hung on using oil, use the same amount.) Heat oven to 4--F. Mix flour, brown sugar, baking soda, cinnamon and salt in large bowl. Beat egg whites in small bowl; stir in milk and applesauce. Add to flour mixture; stir just until moistened (will be VERY lumpy.) Stir in cereal and raisins. Spoon batter into greased (i.e. Pamed) muffin pan, filling each cup 2/3 full (I actually had to use 1 1/2 muffin pans.) Bake until golden brown. They were pretty good, and although better warm, good cold. Very filling. Enjoy, courtesy of Post (who I'm sure wouldn't mind, given that this is free advertising. =-) ) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Post Holiday Pasta Recipe By :Cook it Light-Pasta,Rice, Beans,J. Jones (D. Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups nonfat chicken broth 1/2 TSP salt 1/4 TSP ground black pepper 1/4 C dry sherry 2 T Cornstarch 12 ounces evaporated skim milk 1/2 cup grated parmesan cheese 1 teaspoon fresh lemon juice 2 cups skinless turkey light meat -- cooked 1 pound noodles -- cooked 1 tablespoon extra virgin olive oil -- optional 1. PLACE STOCK IN A SAUCEPAN OVER MEDIUM-HIGH HEAT. ADD THE SALT, PEPPER, AND SHERRY AND BRING TO A BOIL, THEN REDUCE THE HEAT TO A SIMMER. 2. COMBINE THE CORNSTARCH AND CANNED MILK AND STIR UNTIL THE CORNSTARCH IS DISSOLVED. SLOWLY ADD IT TO THE SIMMERING LIQUID, STIRRING CONSTANTLY WITH A WIRE WISK. CONTINUE TO STIR UNTIL SLIGHTLY THICKENED. REMOVE FROM THE HEAT AND ADD THE CHEESE, LEMON JUICE, AND CHOPPED TURKEY. MIX WELL AND COVER TO KEEP WARM. 3. TOSS THE PASTA WITH THE OIL (NOT NECESSARY). PLACE 1 C OF PASTA ON EACH OF EIGHT WARM PLACES. TOP EACH SERVING WITH 1/2 C OF THE SAUCE MIXTURE. (I'M LAZY, I JUST MIXED IT ALL TOGETHER ;-) P.S. I ALSO ADDED SOME FROZEN PEAS - WARMED AND DRAINED, and I used chicken breast cut up in small pieces and browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potage Esau Recipe By :Jack Spratt Ckbk, Polly Zane (Barbara Brandt) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 1 cup onion -- chopped 2 cups lentils 2 1/2 quarts water 1/2 cup red wine 3 tablespoons beef bouillon -- granules 1/4 cup bacon bits -- imitation 1 cup celery -- chopped with leaves 2 cups red cabbage -- chopped 1 pinch thyme 1 pinch cloves 2 bay leaves 1 tablespoon flour salt and pepper to taste serves 12 Mix all ingredients except flour, salt, pepper and 1 cup of water in a large pot. Bring to boil. Reduce heat and simmer for 2 hours. Gradually add water to flour, stir ot whisk till smooth, and stir into soup. Cook and stir over low heat until thickened. Season with salt and pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato And Kale Casserole Recipe By :No Cholesterol Passover,Wasserman(Bobbi Pasternak) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs potatoes -- cooked and mashed 1 lb kale -- chopped 1 onion -- chopped 1 clove garlic -- minced 2 Tbsp oil salt and pepper to taste Serves 6-8. "No Cholesterol Passover Recipes" by Debra Wasserman and Charles Stahler. This small paperback contains 100 vegan Passover recipes and is available from the Vegetarian Resource Group. Cook potatoes and mash. In a separate pan, saute onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350 degrees until warmed through. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread Recipe By :1899 White House Ckbk (Aimee Roberston) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hot water 1/2 cup mashed potatoes -- hot 1/3 cup sugar 1 package dry yeast *** 1/3 cup vegetable oil 1/4 cup warm water 2 teaspoons salt 5 cups flour -- to 5 1/2 cups raisins -- optional nuts -- optional This recipe is adapted from several "perpetual yeast" recipes in the 1899 White House Cookbook and a 1910's edition of the Rumford (baking powder company) Complete Cookbook. Add 1 cup hot water to 1/2 c hot mashed potatoes. Stir in 1/3 c sugar. When mixture cools to lukewarm (110 degrees), stir in 1 pkg dry yeast. Let this stand overnight in a covered container. I have found that a quart canning jar works well, with a hole punched in the lid to prevent the pressure inside the jar getting too high. The next day, pour the yeast into a large mixing bowl. Add 1/3 c vegetable oil, 1/4 c warm water, 2 t salt, and 5 - 5 1/2 c flour. Knead well. Let rise, covered, in a warm place, til double, about 2-3 hours. Punch down the dough, knead a few times. If you want to add raisins or nuts, this is the time to do it. This dough makes excellent raisin-pecan bread or cinnamon rolls. Form into two loaves or 24 rolls, place in baking pans. Let rise til double, about 1 hour for rolls, 2 for loaves. Bake at 350 30-35 minutes for loaves, 20-25 minutes for rolls. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #2 Recipe By :(Emily L.) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups warm potato water -- (water in which peeled potatoes have been boiled) 1 Tbsp active dry yeast -- (or 1 packet) *** 3 Tbsp sugar 1 Tbsp salt 3 Cups all-purpose flour -- unbleached --- 2 Tbsp. shortening -- melted cooled until justwarm --- 2 1/2 Cups all-purpose flour -- (2 1/2 to 3) (unbleached) Soften yeast, in a large mixing bowl with the potato water. All yeast to proof. Stir in the sugar, salt and 3 cups flour. Beat well to develop gluten. Stir in the shortening. Gradually add rest of the flour. Turn out on a floured surface and knead until smooth. Place in a greased bowl, turning dough once to grease the top. Cover and let rise until doubled in bulk, 1 to 1-1/2 hours. Knead dough down in bowl. Divide dough in half. Shape into balls and place in well-greased round pans. Cover and let rise until almost doubled, 45 to 60 minutes. Before baking, dust loaves lightly with flour. Bake at 400F for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves. My own comment: don't be fooled by that "knead until smooth" stuff. It gets smooth VERY quickly, it comes out smooth before you even knead it! So knead the heck out of it or it won't rise. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Breakfast Burritos Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** When we go camping I'll microwave a bunch of potatoes and put them in a plastic bag and put in the ice chest. When we're camping all I have to do is cut them up in a pan that has been sprayed with vegetable spray. We love them in breakfast burritos. Here's a recipe for breakfast burritos (I only make them when we go camping..I'm not sure why..) Microwaved potatoes (or boiled potatoes) egg beaters (or egg whites) turkey bacon salsa fat-free or reduced fat cheese, shredded Flour tortillas Spray the pan with vegetable spray (like Pam). Fry bacon until crisp. Set aside. Cut up potatoes and fry in Pam. Put in egg beaters, beat with potatoes. Add shredded cheese, cut up bacon, and salsa. Mix together and put in flour tortillas. I'm not sure of the exact measurements; just put in as much or as little as you want. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Casserole Recipe By :(Eileen 'Lee' Katman) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole onions -- sliced into rings 2 whole potatoes -- sliced into circles 2 whole tart apples -- pared, cored, cut into slices 1 tsp sage 1 1/2 cups vegetable stock 1/2 cup mushrooms -- chopped 1/2 head garlic -- roasted, finely chopped In a stock pot layer onion rings and pour 1 cup vegetable stock in. Cook until beginning to get transparent (do not stir). Layer potatoes over onions and cover to steam (you may add more stock as needed). When potatoes begin to become soft (10-15 min) add sage, apple slices in a layer and mushrooms. Cook another 5 minutes and mix in garlic. Turn into a casserole dish (you may want to spray Pam in first, or wipe with a small amount of oil). Refridgerate overnight (I wasn't planning this, but it works). Bake at 350 until brown on top and heated through. Serve with lentils cooked with tomato sauce and green beans, and a dark leafy salad or greens cooked your favorite way (escarole, simmered in broth with lots of garlic!) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Chips Recipe By :Readers Digest Live Longer Ckbk (Anita Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potato -- sliced 1/16" 1 tablespoon parmesan cheese -- grated 1 teaspoon paprika Preheat oven at 350. Prepare a baking sheet lightly with cooking spray. Arrange potato slices in 1 layer on baking sheet and bake, turning occasionally, for 45 minutes or until golden brown. In a small bowl, combine cheese and paprika and sprinkle mixture over the potatoes. Bake 5 minutes more, let cool, and transfer to a serving dish. Makes about 2 cups or 120 chips. Serving Ideas: These are good with hot dogs and burgers too. - - - - - - - - - - - - - - - - - - -