* Exported from MasterCook * Potato Cream Sauce Recipe By :Diane Jennings Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small Idaho Potatoes -- peeled and diced 1/2 Cup Water 1 tablespoon Butter Buds(r) 1 Tablespoon Onion Powder 1 Teaspoon Vegetarian Bouillon 3/4 Cup Evaporated Skim Milk 1/8 Teaspoon White Pepper NOTES : Use as a base for creamy soups, casseroles, and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat. Add milk with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistancy. Yield: 4 (1/2 cup servings) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Gratin Recipe By :Rosie's Oprah Cookbook (Amy Michaels) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 3 medium baking potatoes -- thinly sliced 2 tablespoons all-purpose flour 1 medium onion -- thinly sliced & -- separated in rings 1/4 teaspoon cayenne 1 teaspoon paprika 1/2 teaspoon ground pepper 1/4 cup parmesan cheese -- grated 1 small zucchini -- thinly sliced 1/4 teaspoon Spike seasoning 12 ounces evaporated skim milk 2 teaspoons fresh parsley -- chopped Preheat oven to 400 degrees. Coat a circular baking dish with 3 sprays of vegetable oil. Layer a third of the potatoes over the bottom of a gratin dish or a circular glass pie place, overlapping the slices in a spiral pattern. Over the potatoes, sprinkle 1 tsp of flour and arrange the onion rings. Dust with cayenne pepper and 1/2 tsp paprika. Layer another third of potatoes, adding the remaining flour, black pepper and 2 tbps of the parmesan cheese. Scatter the zucchini, dusting with the nutmeg and spike seasoning. Top with a spiral layer of the remaining potatoes. Pour the evaporated milk over the gratin and add the remaining paprika and Parmesan cheese. Cover the gratin with foil paper and bake for 45 minutes. Remove the foil, lower the oven to 350 and back for about 15 minutes more, until the top is golden brown. Remove the gratin from the oven and allow to cool for 10 minutes. Garnish with chopped parsley. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Knishes Recipe By :LA Times (Heather_Strenzwilk.Roch) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- peeled and sliced salt nonfat chicken broth 1 whole onion -- chopped pepper paprika Place potato pieces in medium saucepan. Cover with cold water. Add 1 teaspoon salt. Cover and bring to boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes. Spray medium non-stick skillet with non-stick vegetable spray. Add 1/2 cup nonfat chicken broth and heat until hot. Add onion and cook until broth evaporates and onion is browned. Add more broth if broth cooks away and onion is not yet brown. Drain potatoes from cooking liquid. Reserve some of liquid. Mash potatoes with potato masher or hand mixer. Add browned onion. Season to taste with salt and pepper. If potatoes seem too thick, add some cooking liquid or more nonfat chicken broth. Continue mixing until potatoes have smooth consistency. Spray large baking sheet with non-stick vegetable spray. Fill pastry bag fitted with 1/2-inch star tube. with potato mixture. Squeeze bag onto sheet to form flowerets. Sprinkle with little paprika, if desired. Bake at 400 degrees until lightly browned, about 20 minutes. To make muffins, spray 8 cups of 12- cup muffin pan with non-stick vegetable spray. Fill prepared cups with potato mixture. Season to taste with paprika, if desired. Bake at 400 degrees 20 minutes. Potatoes will puff up slightly. Cool in pan before trying to remove. To make kugel, spray 9-inch-square pan with non-stick vegetable spray. Fill pan with potato mixture. Season to taste with paprika. Bake at 400 degrees 20 minutes. Cut into squares. Makes 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Leek Soup Recipe By :Alexandrara Traynor Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large leeks 4 large potatoes 4 large carrots 4 stalks celery 2 cloves garlic fresh dill Butter Buds(r) -- optional 5 cups nonfat chicken broth -- approximate balsamic vinegar -- for sauteeing nonfat skim milk -- soymilk or ricemilk i think this soup works best with a chicken stock, for richness, but can be made with a fullbodied veggie stock as well. if you use chix stock, be sure to defat it. *as another note, there are no onions in this recipe, and almost no garlic. i love the two of these flavors, but the reason that they are not included is that they override the lovely and subtle taste of leeks. [Alekz] slice leeks in small circles, seperating rings. use all of the whites, and about 1/3 of the green. rinse (leeks are dirty, gritty little things). steam/saute them in soup pot. spray bottom of pot with a bit of Pam (if desired) and add a few tablespoons of soup stock and some vinegar. 1:1 proportion, about 2 tablespoons at a time. steam/saute until translucent. add chopped garlic, and about 1/4 cup fresh chopped dill. add more stock, and chopped carrots, celery and potato. simmer for an hour or more, til all vegetables are tender and break apart easily -- adding stock as you need to. turn heat off, and let cool partially. puree in a blender or food processor (you can even use a ricer for this) and return to soup pot. add butterbuds to taste, add "cream" to taste (usually about 2 cups), heat gently -- being sure you don't bring to a boil. garnish with more chopped dill. variations: add a sweet potato, add spinich, add mushrooms, anything you like. this is always a delicious and easy soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Leftover Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 potato -- boiled 1 T buttermilk 1/2 tsp prepared horseradish -- or yogurt dill weed 1 dash soy sauce Micro until warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Loaf Recipe By :Reader's Digest Live Longer Ckbk(Anita Matejka)(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup nonfat cottage cheese 2 1/2 cups mushrooms -- coarsely chopped 1/2 cup Parmesan cheese -- grated 3/4 cup onions -- sliced thin 3 egg whites -- at room temperature 1/3 cup bread crumbs 1/2 teaspoon marjoram 1/4 teaspoon salt 1/4 teaspoon black pepper 6 medium potatoes -- peeled/ shredded Preheat oven at 400. Prepare a loaf pan with cooking spray. In a blender, puree cottage cheese for 1 minute or until smooth. In a mixing bowl, combine pureed cottage cheese, mushrooms, Parmesan cheese, onions, egg whites, bread crumbs, marjoram, salt, and pepper. Fold in potatoes. Transfer mixture to prepared pan(s). Bake for 1 hour and 10 minutes or until firm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Pancakes Recipe By :Vegetarian Journal,Jan/Feb '94 (Brad Scott) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Mashed Potatoes 3/4 C Oat Flour 1 Tbsp Minced Onions -- dried Salt And Pepper -- to taste 2 Tsp Margarine These are similar to a Polish dish called kluski, which are like dumplings. Make them into large pancakes, as called for here, or silver-dollar sized pancakes to serve as appetizers. In med bowl, stir together all ingred except margarine. Dough will be soft and sticky. Melt margarine in nonstick saucepan over med heat. With floured hands, form dough into four lg pancakes. Fry, turning occas., until golden. Serve immediately. Vegetarian Journal Jan/Feb '94 Mary Clifford, R.D., is a dietitian in Virginia and a nutrition advisor for The Vegetarian Resource Group. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad Recipe By :Beverly Gayle Whittington Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potato -- diced 3/4 cup nonfat mayonnaise 3/4 cup nonfat sour cream 4 stalks celery -- up to 6, diced 1/4 onion -- up to 1/2, diced French dressing -- (see recipe) The Salad: boil 4 cups diced potatoes until tender but not mush While potatoes are boiling, mix 3/4 c fat free mayo & 3/4 c. fat free sour cream. Finely dice 4-6 stalks of celery & 1/4 to 1/2 onion (depending on how much you like celery & onion) Mix potatoes, mayo/sour cream, & onion/celery together & refrigerate overnight. Just before serving, add the french dressing. Personally, I'd probably add another cup or two of potatoes on second thought. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad #2 Recipe By :(Karen Birkelbach) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med Potato 3 Egg Whites -- hard-boiled, chop 1 Dill Pickles -- spears, chopped or -- relish, or 2 2 Green Onions -- or 1/2 sm yellow -- onion, chopped Salt And Pepper -- to taste, optional 1 Tbsp White Wine Vinegar -- or 2 T 2 Tbsp Nonfat Sour Cream Scrub the potato and bake in microwave for 5 minutes. I wrapped it it waxed paper to keep the moisture in. When the potato is soft, cut into chunks. Mix in the egg whites, dill pickle and onions. Add salt and pepper, vinegar and no-fat sour cream. Serve warm or chilled. Some changes might include using sweet relish instead of dill, if you like sweet potato salad, using different flavors of vinegar. Some balsamic vinegar might have been really good. I used Land-O-Lakes NF Sour Cream and it has a slightly sweet taste and the vinegar puts a little more bite into it. Karen Birkelbach >From: karen@guinan.space.swri.edu (Karen Birkelbach) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Potato Salad #3 Recipe By :Eat More, Weigh Less, Ornish (Jennifer Herl) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Potatoes Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Med Potatoes -- peeled, cubed,boiled 4 Egg Whites -- from hard boiled egg -- chopped 1 C Chopped Onion 1 C Chopped Celery 1 C Peas -- fresh or frozen, -- thawed 1 C Chicken Breasts Without Skin -- diced 3/4 C Nonfat Mayonnaise 3/4 C Nonfat Yogurt 2 Tbsp Mustard 2 Tbsp Relish 1 Tbsp Fresh Chives -- chopped 1 Tsp Garlic Powder -- or 1 cl fresh,minced Salt And Pepper -- to taste This was last night's supper, served on lettuce leaves. It served two with enough left to have for lunch today. (I'm getting tired of these 90+ days. We don't have our AC installed yet in our new house.) Mix everything together (I find it easier with potato salad to mix the dressing part together first, then add the rest and toss well.) Chill well before serving. Comments: Ornish's original did not include the chicken, yogurt, peas and chives. Other fresh veggies (broccoli, grean beans...) would probably also be good in this. I really couldn't taste the chicken. Next time I'd probably add 2 breasts given the amount this makes. Other fresh herbs could be used as well. A bit of curry would also have been good. (Wish I'd thought of that last night.) >From: herl jennifer l - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad #4 Recipe By :Potato Lovers Cookbook (HS Rosh) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Red Potatoes -- diced and cooked (peel, if desired) 1 Cup celery -- thin sliced 1/4 Cup Green Onions -- sliced 1/4 C Red Bell Pepper -- chopped 1 Tbsp Chopped Parsley 2/3 C Nonfat Yogurt 1/4 C Nonfat Mayonnaise -- or less 1 Tbsp Dijon Mustard 1 Tsp Salt 8 Drops Hot Pepper Sauce Paprika Place potatoes, celery, green onions, red pepper and parsley in a large bowl. In a medium bowl, stir yogurt, salad dressing, Dijon mustard, salt and hot pepper suace until blended. Pour over potato mixture and stir gently. Transfer to serving bowl. Sprinkle with paprika. Cover and refrigerate for 1 to 4 hours. To serve, garnish with a parsley sprig. (Personally I would use carrot curls, tomato wedges, cucumber slices or red pepper slices to give it some color.) Makes 8 (1/2 cup servings.) Adapted from the Potato Lovers Cookbook published by Current, Inc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad #5 Recipe By :Anita A. Matejka Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Potatoes Salads Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Medium potatoes -- peeled/cooked whole 6 egg whites -- hard cooked/chopped 2 Stalks celery -- sliced thin 1/2 Cup bell peppers -- chopped 1/2 Cup onions -- chopped 1 1/4 Cups nonfat mayonnaise 1 Tablespoon vinegar 1/2 C mustard -- prepared 1/4 C pickle relish 1 Tsp salt 1/2 Tsp black pepper In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and pepper until throughly combined. Then, add potatoes. Chill for 6 to 24 hours before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad #6 Recipe By :Controlling Cholesterol (Nadine ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Medium red potatoes 5 green onions -- chopped 2 celery stalks -- chopped 1 Tbsp chopped parsley 1/8 Tsp salt 1/8 Tsp pepper 4 Tablespoons nonfat mayonnaise Wash and scrub newpotatoes, leaving skins on. Cut into small cubes. Steam 20 to 30 minutes or microwave 5 to 10 minutes, until firm but cooked. Chill one hour. Combine potatoes with remaining ingredients and serve. Honey Sesame Pork Tenderloin NPPC home page (Nadine ) 1 pound pork tenderloin 1/2 cup soy sauce 2 cloves garlic, minced 1 tablespoon grated fresh ginger OR 1 teaspoon dry ginger 1 tablespoon sesame oil 1/4 cup honey 2 tablespoons brown sugar 4 tablespoons sesame seed Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature, or overnight in refrigerator. Remove pork from marinade, pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork in honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 400 F. for 20-30 minutes, until meat thermometer inserted registers 160 F. Remove to serving platter, slice thinly to serve. Lemon Linguine Parmesan Low-Fat Living (Rodale Press)(Nadine ) 1 Tbsp olive oil 2 cloves garlic, minced 1/2 c skim milk or evaporated skim milk 12 oz linguine 1/2 c lemon juice 1/3 c grated Parmesan cheese 1/4 c minced fresh parsley Freshly ground black pepper to taste In a small saucepan over medium heat, cook the oil and garlic for 1 minute. Add the milk; reduce heat to low and heat gently. Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes or until al dente. Drain well and transfer to a large bowl. Add the lemon juice and toss well. Pour the garlic mixture over the pasta and toss. Add the Parmesan, parsley and pepper. Toss well again. Serve immediately. NOTE: This is very lemony. You might want to cut down some on the lemon juice. I've also used this as a main-dish recipe by by cutting a couple of boneless, skinless chicken breasts into very small pieces, and cooking them for five minutes or so until they're done, adding the garlic during the last minute or so, and then following the recipe. I used about 1/4 cup of lemon juice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad #7 Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds red potatoes -- cut in 1" cubes (With skin) 2 Tablespoons balsamic vinegar -- or 3T 1 Tablespoon dijon mustard 1 Teaspoon olive oil -- optional fresh ground black pepper Boil potatos until fork tender, but not mushy. Drain, and add other ingredients and mix gently. You could probably experiment with the spices, and add dill, or basil for a change, or garlic. Serve warm or cold (I preferred cold). My SO, who eats low-fat but is not religious about it, thought it was great! NF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad #8 Recipe By :COOKING MONDAY TO FRIDAY SHOW (Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds red potatoes -- cut into 1inch -- pieces 1 Large Head garlic -- roasted 1/4 Cup lowfat mayonnaise 1/4 Cup nonfat plain yogurt 1 Tablespoon cider vinegar 1 Teaspoon Dijon mustard 1 Stalk celery -- chopped 1 scallions -- minced (1 to 2) 1 Tablespoon minced fresh parsley Salt and pepper to taste Place potatoes in enough lightly salted water to cover. Over high heat, bring to boiling. Reduce heat to low; cover and cook 10 to 15 minutes or until forktender. Drain and cool. Meanwhile in a blender container or food processor squeeze the roasted garlic cloves from their skins and blend with the mayonnaise, yogurt, vinegar and mustard. When potatoes are cool, combine with celery, scallions, parsley and dressing. Yield: 6 servings - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Potato Salad #9 Recipe By :Better Homes & Gardens, New Cookbook (Anita Matejka) Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Potatoes Salads Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Med potatoes peeled and cooked whole 6 egg whites hard cooked and chopped 2 Stalks celery -- sliced thin 1/2 C bell peppers -- chopped 1/2 C onions -- chopped 1 1/4 C fat-free mayonnaise 1 Tbsp vinegar 1/2 C mustard -- prepared 1/4 C pickle relish 1 1/2 Tsps salt 1/2 Tsp black pepper In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until throughly combined. Then, add potatoes. Chill for 6 to 24 hours before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad #10 (Loren's) Recipe By :Loren Fumich Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red potatoes -- steamed 1 cup celery -- thinly sliced 1 cup green onions -- with tops, thinly sliced 2 ounces pimientos -- chopped 2 cups dill pickles -- chopped 8 hard-boiled eggs -- chopped (Reserve two eggs) Prepare dressing and refrigerate while the potato's are steaming. Wash potato's, but do not peel. Remove only blemishes from their surface. Steam the new potato's until just tender (about 30 to 35 minutes). Cool and cut into bite sized pieces. Combine potato's and all ingredients except for the dressing in a large mixing bowl. Toss salad and enough dressing to coat all ingredients well. Serve warm or chilled as desired. - - - - - - - - - - - - - - - - - - - NOTES : See recipe for Loren's Potato Salad Dressing * Exported from MasterCook * Potato Salad #11 (W/tomatillo Sauce) Recipe By :Reversing Heart Disease-Ornish (Aiko Pinkoski) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds red potatoes -- (or 1 lb) radishes -- sliced or cucumber -- sliced 2 scallion -- thinly sliced 1/2 green pepper -- chopped or red bell pepper Slice potatoes into 1/4" rounds, and steam till soft (about 15-20 minutes). Toss gently w/rest of ingredients and as much tomatillo sauce [see recipe]as you want (you will probably have extra sauce left over). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad Dressing (Loren's) Recipe By :Loren Fumich Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lowfat mayonnaise 2 tablespoons dijon mustard 1 tablespoon prepared mustard 1/2 teaspoon Tabasco sauce 1/4 teaspoon freshly ground pepper 1/4 ts Mix all ingredients, cover and refrigerate until ready to use. - - - - - - - - - - - - - - - - - - - NOTES : See Loren's Potato Salad * Exported from MasterCook * Potato Salad With Tomato Salsa Recipe By :(Don Turner) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- potatoes salsa cilantro jalapeno Boil peeled potatos until just done (do not overcook). Let cool or run cold water over them. Cut into bite-size chunks. Layer a 2 quart bowl or cassarole dish with potato chunks. Then, cover with tomato salsa and cilantro. I made my salsa fresh but high-quality, chunky salsa would be fine. Add another layer of potato, and cover that with salsa. I garnished the top with a few whole jalepenos and cilantro leaves. Everyone loved it. You could make it mild to hot to extreme by adding some chopped/minced jalepeno (seeded). The article said that the quantities listed, which neatly filled my 2 quart cassarole, served 6. 130 calories, 3g fat per serving. Actually, as a side dish, mine served 12 easy! Really good for any BBQ side dish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad, Jadi's Healthy Recipe By :Jadi Christian Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds new potatoes -- unpeeled 4 tablespoons nonfat chicken broth -- low-sodium 4 tablespoons wine vinegar 1 teaspoon dry mustard black pepper, to taste 3 tablespoons olive oil -- (may use 2 T.) 1/2 cup green onions -- finely chopped -- or- red onion thinly sliced 1/4 cup fresh parsley -- chopped Steam potatoes for 20 or 30 minutes or until just tender. Cool, then slice. Place in a large mixing bowl. Add chicken broth and mix gently. Blend together vinegar, mustard and pepper. Pour over warm potatoes and blend well. Let potatoes stand for 10 minutes, then stir in olive oil, onions and parsley. Serve at room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad, Light Recipe By :San Jose Mercury Newspaper (Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Potatoes -- Cold, Cooked 3 Cups nonfat cottage cheese 1/2 Cup nonfat Italian salad dressing -- bottled 6 Tablespoons low-fat mayonnaise 2 Tablespoons nonfat plain yogurt 1 Red Bell Pepper -- Or Green, Chopped 1 red onion -- minced 1/4 Cup Fresh Parsley -- Or Fresh Dillweed Salt And Pepper -- To Taste Lettuce -- Optional Peel and thinly slice potatoes. (Canned sliced potatoes, drained, may be substituted.) Add cheese, dressing, mayonnaise, yogurt, bell pepper, onion, parsley, salt and pepper; toss lightly to mix evenly. Refrigerate 2 or more hours until serving time, allowing flavors to blend. Serve on beds of lettuce, if desired. (Makes 10 servings, about one cup each) (Nutritional data per serving: Calories, 139; protein, 11 grams; carbohydrates, 24 grams; fat, 0.13 grams; cholesterol, none; sodium, 470 milligrams.) Copied with permission from the San Jose Mercury Newspaper. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Soup Recipe By :(Barbara Brandt) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Potatoes -- cubed 3 cups Onion -- chopped 2 quarts Chicken Stock -- defatted 1 cup Dry Skim Milk 1/2 ounce Butter Buds(r) Salt And Pepper -- to taste Chives -- chopped This is a recipe from an old cookbook that I've had practically forever. I think it was published in th '70s. At the time it was considered very low fat, but now I find it needs some adjustments. It's from THE JACK SPRATT COOKBOOK by Polly Zane and I'm giving it to you as I made it. It is very quick to make and my fat loving husband (whose fat intake I am trying to curb in subtle ways) pronounced it "the best potato soup I've ever eaten". Simmer the vegatables in the chicken stock until soft and mushy. Drain the vegatables reserving the broth. Puree the vegatables in a blender and return them to the reserved broth. Add the dry milk and the Butter Buds and whisk until smooth. Add salt and pepper to taste. Heat, but do not boil. Sprinkle with chopped chives. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Spinach Casserole Recipe By :Meatless Main Dishes,Berkeley Wellness(M.Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 med potatoes -- scrubbed skin on 1 large onion -- sliced thinly 1 bag fresh spinach -- rinsed & sliced (stems removed) 1/2 cup Egg Beaters(r) 99% egg substitute -- (equiv. to 2 eggs) nonfat parmesan cheese -- (Kraft Free Brand ) 1/2 cup evaporated skim milk Thyme Rosemary Black Pepper -- to taste Layer slices of potato, onions, sprinkle seasonings & Parmesan, distribute slice/chopped spinach as middle layer, sprinkle more Parmesan. For the top layer, potato, then onion. Mix milk & egg and pour over casserole. Seasonings & generously sprinkle ff. Parmesan. Cover with foil & bake at 350 for 30 minutes, remove foil and cook for appx 10 minutes more to brown cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Supreme Recipe By :FF COOKING'S EASY WITH A MICROWAVE (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato 1/4 cup salsa dollop of fat-free sour cream -- such as Knudsen's Wash potato and pierce with fork 5 or 6 times. Place on microwave-safe plate. Microwave on high for 8 minutes or until done. Cut in half. Make 4 cuts in each direction, on each half of the potato. Pour salsa over potato. Top with sour cream. Serves one. URL: http://www.myvillage.com/2consum/23food/23021g2.htm - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Tuna Chowder Recipe By :Welcome Home For The Holidays (Anita Matejka) Serving Size : 6 Preparation Time :0:10 Categories : Eat-Lf Mailing List Fish & Seafood Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c potatoes -- diced 2 c chicken broth 1/2 c onions -- chopped 1/4 tsp sage 1/4 tsp paprika 1/8 tsp white pepper 1/2 c carrots -- sliced 1/2 c green beans, canned -- drained 1/2 c celery -- sliced 3 c skim milk 6 ozs tuna in water -- drained and flaked In a large saucepan, combine 1 cup potatoes, chicken broth, and onions. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes or until potatoes are tender. Add sage, paprika, and white pepper. Mash potatoes. Add remaining potatoes, carrots, green beans, celery, and milk to mashed potatoes. Bring just to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Add tuna. Simmer 5 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato, Egg And Hominy Breakfast Recipe By :Ellen C. Rakes Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can hominy, yellow -- rinsed and drained 1/2 can tomatoes with green chilis -- with juice (ie, Rotel) 1/2 cup Egg Beaters(r) 99% egg substitute -- lightly beaten with splash of water or nonfat milk 1/2 package hashed brown potatoes -- frozen, cubed style red and green bell peppers -- chopped, optional onions -- chopped, optional 2 teaspoons chili powder -- or to taste 1/2 teaspoon cumin -- to 1 tsp fresh ground black pepper hot sauce -- at serving time Vegetarian sausage -- optional Use the cubed style frozen hash browns, not the shredded ones. I used Ore Ida's "Potatoes O'Brien" that has peppers and onions in it. (If you are not using frozen hash browns that already have peppers and onions, you may wish to saute some prior to beginning the potatoes.) Preheat nonstick skillet. Add frozen hash browns and seasonings. When the potatoes are mostly cooked, add the Rotel tomatoes and the drained hominy. Cook until heated through. Make a "crater" in the center of the pan by pushing everything to the side of the pan. Pour the lightly beaten Egg Beaters into the hole you just created. Let them begin to set, and gently drag a spatula across the bottom of the pan, allowing the unset eggs to flow to the bottom. When the eggs are fully cooked, gently stir the other ingredients back into the eggs. Be careful not to break the eggs up to much as you don't them to completely disappear. Note: The eggs may be "scrambled" in a separate pan and then folded into the hominy, potato and tomato mixture. Lowfat vegetarian sausage patties or links may be precooked, crumbled, and added to the mixture. (I like it with the "sausage" added; my husband preferred his sausage on the side.) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with nonfat cheese toast. * Exported from MasterCook * Potato, Onion And Rosemary Cake Recipe By :Too Hot Tamales (Michelle Leberte;adpt by Deborah Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsalted butter (orig: 2 Tbsp butter) 1 teaspoon olive oil (orig: 2 Tbsp olive oil) 1 1/2 pounds onions -- thinly sliced 2 pounds red potatoes -- peeled and very thinly sliced 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoons fresh rosemary -- coarsely chopped 1 cup evaporated skim milk (orig: 1 cup cream, whisked together w/ 1 large egg yolk) 1 tablespoon all-purpose flour -- (1 to 2) (not in original) In a large heavy skillet heat the butter and olive oil over low heat. Saute the onions slowly, stirring occasionally, for about 30 minutes. They should be very soft, slightly golden, but not brown. Preheat the oven to 350 degrees. Lightly spray a 10inch round baking dish or pie plate with Pam. Arrange a circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper and a little flour. Arrange a thin layer of onions on top and sprinkle with some of the rosemary. Continue layering until you have used up all the ingredients, finishing with the rosemary. Pour the milk into the dish around the edges so that you dont disturb the rosemary, drizzling just a little over the top. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and cook for 10 minutes more, until the top is golden and the potatoes are tender. Let cool for 5 minutes then slice into loose wedges and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-chive 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 Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-Pound loaf recipe: 1 Cup Water 2 Tablespoons Water 2 Tablespoons Butter or Margarine -- Softened 3 Cups Bread Flour 1/2 Cup Potato Flakes 1/4 Cup Fresh Chives -- Chopped -- or 2 T Freeze-dried 1 Tablespoon Sugar 1 1/2 tsp Salt 2 3/4 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 : * Exported from MasterCook * Potato-cucumber Salad With Mango Recipe By :Donna Webster (Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons cumin seed 2 Tablespoons paprika 1 Tablespoon coriander seed 1 Teaspoon cayenne pepper 1 Tablespoon ground ginger 1 Tablespoon cinnamon 1 Tablespoon dry mustard 8 red potatoes -- (size of golf balls) 2 Medium cucumber 2 mangos -- or papayas 1/2 red bell pepper -- seeded 1/4 Cup orange juice 2 Tablespoons fresh ginger -- minced 2 Tablespoons fresh lemon juice 1/4 Cup fresh mint -- chopped salt and pepper -- to taste 1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside. 2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds. 3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips. 4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve. Yield: 6 servings. Approximate nutritional analysis per serving: 165 calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before salting), 4 grams protein, 40 grams carbohydrate. Converted to MM by Donna Webster donna@webster.demon.co.uk - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potatoes Au Gratin (Or Zuccini) Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium potato -- per person, or more sliced in 1/2, then 1/8" slices Molly McButter(r) -- any flavor place a layer of potatoes in casserole, then sprinkle w/cheese flavored, or regular, or garlic... molly mcbutter then a layer of potatoes and a layer of molly, etc till all the potato slices have been used cover & nuke till potatoes are tender (at least 5 min then 2 min intervals after that) if you want you can use real cheese like fresh grated parmesean serve & enjoy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pound Cake, Granddaughter's Recipe By :Fatfree List (Bethann Watson) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (16 oz.) can pears -- in juice, not syrup 2 T corn syrup 3/4 cup egg substitute 3 egg whites -- beaten until stiff with 1 tsp. cream of tartar 2 tsp vanilla extract 2 tablespoons milk 1 1/2 cup sugar 2 1/2 cups cake flour -- sifted with 4 tsp baking powder 1/2 tsp salt 1 envelope Butter Buds(r) -- dry Drain pears, reserve juice for another use and puree in food processor until smooth. Cook down over medium heat stirring occasionally to about 1 to 1-1/4 cups. (Pear mixture will be thick). Cool. Add sugar to pears and beat until light, just as you would cream butter and sugar. Add vanilla, egg substitute, milk, and corn syrup. Beat well. Combine flour and dry Butterbuds. Gently combine pear and flour mixture until just moistened. Do not overbeat. Fold in stiff egg whites. Spray 10" tube pan with Pam and dust with flour. Add batter. Bake at 325 degrees for 50 to 55 minutes until golden and tests done with toothpick. Cool in pan 10 minutes on rack before loosening sides and turning out. You can add your favorite flavoring touches like lemon or orange rind, coconut or almond extract, etc. but this is the basic "butter" recipe. If you are in a hurry, you can increase the flour to 3 cups and the eggs to 1 cup, and not bother cooking down the pears; but the end result is a bit coarser though still very nice. Notes: 1. I would recommend cooking the pureed pears on top of a double boiler. It might take a little longer but you don't have to constantly stir to keep it from burning. 2. I decreased the sugar from 1 1/2 cups to 1 cup and thought the result was sweet enough. Next time I may even go down to 3/4 cup. 3. I baked them in 2 large loaf pans instead of the tube pan and one loaf is already gone. 4. After the cakes were cooled, I wrapped the loaves in wax paper then put them in the freezer because I found the bread easier to slice when frozen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pounded Lamb Chops With Rosemary Recipe By :Sunset Quick & Easy CookBook Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Main Dishes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lamb loin chops -- about 1 1/4 lb total or lamb rib chops 4 Garlic Cloves -- minced or pressed 2 Tbsp Fresh Rosemary -- minced or 1 T dry 1/2 C Parsley -- minced 2 Tbsp Olive Oil Rosemary Sprigs -- for garnish Slash fat around edge of each lamb chop at 1" intervals, cutting just to meat. Stir together garlic, minced rosemary, parsley and oil. Rub each side of each chop with the rosemary mixture. Place chops between sheets of plastic wrap. Pound with a flat-surfaced mallet until meat is about 1/4" thick. Put chops on a greased grill about 6" above a solid bed of hot coals. Cook, turning once, until done to your liking, about 4 min. for med-rare. Cut to test. Garnish with rosemary sprigs, if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Powdered Sugar Replacement Recipe By :(Sally Eisenberg) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry skim milk -- non-fat 2 cups cornstarch 1 cup Equal(r) sweetener or other sugar replacement Combine all ingredients in food processor, whip until well blended and powderd. Makes 4 cups. diabetic counts: 1/4 cup= 1 bread 1/2cup= non-fat milk OR 1/4 cup= 81 calories 1/2 bread - - - - - - - - - - - - - - - - - - - Serving Ideas : Sprinkle on top of cakes or sweet breads, french toast. * Exported from MasterCook * Power Bars Recipe By :(Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Whole wheat flour 1/2 c Packed brown sugar 1/4 c dry skim milk 1/4 c Wheat germ 1 t Baking powder 1 1/2 c Raisins -- or chopped dried apricots 1/2 c sunflower seeds -- unsalted 2 Eggs 1/2 c Vegetable oil 1/2 c Molasses 1/3 c Peanut butter In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds. Combine eggs, oil,molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan. Bake in 350 F oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into24 bars. Bars can be stored in air tight container for up to 5 days. Origin: Canadian Living, June 1992. Shared by: Sharon Stevens - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Power Muffins Recipe By :(Wendy Lockman) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1 cup Raisin bran -- slightly crushed 1 cup Oatmeal 1 1/2 teaspoons Baking soda 2 Egg whites 3/4 cup apple juice, from frozen concentrate -- thawed 1/2 cup lowfat yogurt -- any flavor 1 cup Mashed bananas 1 cup Raisins -- soaked 10 minutes -- in boiling water Combine flour, raisin bran, oatmeal and baking soda in a large bowl. Beat egg whites in a small bowl until stiff peaks form, set aside. Add apple juice, yogurt, bananas, and raisins to the flour mixture and stir to blend. Fold in egg whites and mix well. Spoon batter into paper liners or a no-stick muffin pan. Bake at 400 degrees for 20 min. note: The muffins are very dense and rise very little during baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Practically No-fat Chocolate Souffle Cake Recipe By :Bon Appetit,May 1994 ( Karen Mintzias) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 14 tb Sugar 2/3 c Walnuts -- toasted 1/2 c Unsweetened cocoa powder 3 tb Vegetable oil 8 lg Egg whites 1 pinch salt Powdered sugar "A rich cake based on a French-countryside recipe from restaurant consultant Rozanne Gold. Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools." DIRECTIONS: ========== Preheat oven to 350 F. Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper. Spread pan and paper with vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely grind nuts with 2 tablespoons sugar in processor. Transfer nut mixture to large bowl. Mix in 10 tablespoons sugar and cocoa, then oil. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Fold whites into cocoa mixture in 3 additions. Spoon batter into prepared pan; smooth top. Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool cake in pan on rack about 30 minutes. (Cake may fall.) Cut around pan sides to loosen cake. Remove sides of pan and cool cake completely. Sprinkle cake with powdered sugar. PER SERVING: calories, 220; fat, 12 g; sodium, 74 mg; cholesterol, 0 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Practically Nonfat Bean And Green Risotto Recipe By :Bon Appetit,June 1993 (Karen Mintzias) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Vegetable broth -- (14-1/2 oz.) 1 cup Dry white wine 1 large Onion -- chopped 1 large Leek -- chopped --(white & pale green parts) 1 cup Medium-grain white rice 2 lg Garlic cloves -- chopped 1 can Red beans -- (15 to 16 oz can) -- OR- kidney beans -- rinsed, drained 1 head radicchio -- -OR... 1/4 head curly endive -- thinly sliced 2 Arugula branches -- thinly sliced, -OR... 1 cup Sliced curly endive Grated parmesan cheese, opt. Bring broth and wine to boil in heavy large saucepan. Add onion, leek,, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes. Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired. * Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Preserved Lemons Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 large lemons 9 tablespoons salt (no reason wy you have to make this much, use 5 med lemons and 3 TBS salt) Wash the lemons, scrubbing them if necessary to remove any stamps or markings. Cut each lemon vertically from the stem nearly to the blossom end, keeping the halves joined. Salt the exposed surface of each lemon with at least 1 teaspoon of salt. Fill a container with the lemons with as little excess space as possible. Cover the lemons with lukewarm water mixed with the remaining salt and top with a clean stone or weight (not marble or limestone) to keep all the lemons immersed. Cover tightly and let sit 1 month before using. To use, remove the yellow part of the rind, and discard the lemon flesh and pith. The rind can then be sectioned, sliced, or chopped. Yield: Makes 14 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pressed Rice Cubes Recipe By :(Reggie Dwork) Serving Size : 8 Preparation Time :0:30 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C White Rice -- long-grain 3 1/2 C Water In a 2 or 3 qt. pan, combine rice and water. Cover and bring to a boil on hight heat, then cook over low heat just until water is absorbed, about 25 min. Spoon hot rice into a 9" square pan. With the back of a spoon or spatula, press rice very firmly to form an even layer; rinse spoon with water to prevent sticking. Cool. (If making ahead, cover and store at room temp. up to 4 hrs.) Run a knife around pan edge, then turn rice out onto a board. Cut into 1" squares, frequently rinsing knife. Arrange on platter. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pressure Cooker Chicken Recipe By :Cooking Under Pressure,Lorna Sass (Pat Gold) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** It's a breeze to prepare chicken in the pressure cooker. Young broilers are done to perfection in 9 minutes using a quick-release method, emerging from the pot tender and infused with flavor. (If you let the pressure drop maturally, reduce cooking time under high pressure to 7 minutes.) These recipes were all tested with youong chicken parts. Pieces of an old stewing chicken are likely to require a bit more cooking than a young broiler, but always check for doneness after 9 Minutes. If the chicken needs more cooking, lock the lid back in place and return to high pressure for a few minutes, or simmer over mdeium heat, loosely covered, until done. Thighs and drumsticks take especiallywell to this type of mosit cooking, so don't hesitate to use them instead of the parts of a whole chicken. And I recommend skinning chicken before cooking; under pressure the skin becomes loose and shriveled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pressure Cooker Meats Recipe By :(DianneNE@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** For 4 - 6 quart pressure cooker to stew a chicken you should cook it for 25-30 minutes, using 1 /2 cups water in the 4 qt cooker or 2 cups in the 6 qt cooker. Reduce pressure but allowing cooker to cool normally for 5 minutes, then place under faucet. To adapt your recipes to the pressure cooking method, if your recipe calls for wine, tomato juice, etc. this should be considered as a substitute for an equal amount of water. However, do not use milk because it has a tendency to boil over and scorch. Do NOT prepare applesauce, rhubarb, cranberries, pearl barley, split peas of pea soup in pressure cooker. Divide the ordinary cooking time by about three when pressure cooking meats. The cooking time for meats will vary somewhat, depending upon the type of cut, grade of meat, amount of bone, etc. Most meats should be browned before cooking. MINUTES TO COOK AMOUNT OF WATER MEAT after control jiggles 4 qt 6 qt Beef Pot Roast 35-45 1 cup 1 1/4 cup Beef Short Ribs 35-40 1 cup 1 1/4 cup Round Steak 45 3 cups 4 cups Chicken (stewed) 25-30 1 cup 1 1/4 cups Ham (uncooked) 3 -5lbs 35-40 2 cups 2 1/2cups Lamb Stew (11/2" peices) 15 1 1/2 cups 2 cups Pork Shanks 35 2 cups 2 1/2 cups Pork Chops (cook on rack) 9 3/4 cups 1 cup This is just approximate you have to use your own judgement. I blew up a pressure cooker once (I just blew off the control and warped the pan) so I tend to lean toward more water. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pretzels Recipe By :Kathy Cox Serving Size : 36 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 C Water 2 Tbsp Active Yeast 1/2 C Sugar 1 1/2 C Powdered Milk 6 Oz Margarine -- melted & cooled 1 1/2 Tsp Baking Powder 1 1/2 Tsp Salt 16 C Flour 450 degree oven, 10 to 15 minutes. Makes 36 pretzels. Proof yeast in water and sugar. Add milk powder and cooled margarine. Add the baking powder and salt to some of the flour and add about 14 1/2 cups to yeast mixture. Add enough additional flour to form a semi-stiff dough. Knead 10-15 minutes until smooth and satiny. Return dough to an oiled bowl and let rise about 1 hour until double in bulk. Punch down dough and knead lightly. Cut 3 oz. portions and roll into ropes that are 20-24" long. Form into shapes like hearts with a twist in the middle. Pinching ends to dough where they meet. Turn over and let rise while forming the other dough. Bring water to a boil, add 3 T BAKING SODA PER QUART OF WATER. Boil pretzels in soda water turning once. Place on a oiled cookie sheet sprinkled with cornmeal or put on parchment paper. Sprinkle with kosher salt. Bake 10 to 15 minues until golden brown. Loosen from cookie sheet immediately and enjoy warm, dipped in mustard or cheese sauce. Oven temperatures vary widely, start with a 400-425 deg F oven and work up to see what cooks the best. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pretzels #2 Recipe By :(Janice Price) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Envelope yeast 1 1/2 Cups warm water 1 Teaspoon salt 1 Teaspoon sugar 4 Cups flour coarse salt 1 egg -- beaten, or 1 Tablespoon butter -- melted Preheat oven to 425 F. Sprinkle yeast and sugar into warm water in a large bowl. Let sit 5 minutes. Add salt; stir. Add flour and stir. Knead into dough. Let dough rest 15 minutes. Pull off hunks of dough, roll into cords about 1/2 to 1/3 inch thick, then twist into shapes -- pretzel shapes, braids, letters, etc. Put pretzels onto greased cookie sheet. Brush with egg or butter, sprinkle with coarse salt. Bake 12 to 15 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pretzels #3 (Paige's) Recipe By :Butter Busters (Aimee Bucchino) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1 1/2 cups warm water 4 cups all-purpose flour 1 teaspoon salt -- optional 1 tbl sugar 1 Egg Beaters(r) 99% egg substitute -- beaten non fat cooking spray coarse salt Pre heat oven to 425 degrees. In a large bowl disolve yeast in 1 1/2 cups warm water. Add four cups flour, 1 tsp lite salt, and 1 tbls sugar. Mix well. On a lightly floured surface knead the mixture well with your hands. Roll pieces of dough into any shape you like. Place on a cooking sheet that's been sprayed cooking spray. In a small bowl, beat egg beater. Brush the tops of the dough with the egg beater. Sprinkle with coarse salt. Bake pretels at 425 degrees for 10-15 minutes or until golden brown. That makes 1 1/2 dozen pretzels. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Product Equivalents Recipe By :(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** -----DRY GOODS----- 3 1/2 c Brown sugar -- 1 lb 2 1/4 c Packed brown sugar -- 1 lb 2 1/4 c Sugar -- 1 lb 2 c Sugar -- 1 lb 2 1/4 c Caster/superfine sugar -- 1 lb 3 3/4 c 1 lb icing/powdered sugar 4 c Powdered sugar -- 1 lb. 4 c Sifted flour -- 1 lb. 3 3/4 c 1 lb flour 3 c 1 lb flour 2 c 10 oz flour 3 1/3 c 1 lb whole wheat flour 3 1/2 c Whole wheat flour -- 1 lb. 4 1/2 c Cake flour -- 1 lb. 3 1/4 c 1 lb corn meal 2/3 oz Bakers yeast -- 1 cake 3 tsp Dried yeast -- 1 cake 1 pkg Dry yeast -- 1 cake 1 tbsp Cornstarch -- 2 tb flour thickening 1 tsp Baking powder -- 1/4 ts baking & 1/2 ts cream tartar 1 c Flour -- 1-1/8 c cake flour 1 c Cake flour -- 7/8 c flour -----DAIRY----- 2 c 1 lb butter -- or any fat 4 1/2 c 1 lb cheese -- grated 4 c Shredded cheese -- 1 lb 1 c Egg whites -- 8-10 1 c Egg yolks -- 12-14 1 c Cream -- 2 cups whipped 1 c Sour milk -- 1 cup sweet milk 1 tb vinegar/lemon juice 1 c Sweet milk -- 1 c buttermilk/ milk + 1/2 ts bk soda 1 c Cream, sour, heavy -- 1/3 cup + 2/3 cups milk -----PRODUCE----- 3 c 1 lb raisins 2 2/3 c 1 lb dates -- pitted 1 1/2 c Pitted cut dates -- 1 lb whole 3 1/2 c 1 lb dates -- unpitted 1 c Bananas, mashed -- 3 medium 4 c 1 lb Nuts (chopped) -----SEASONING----- 1 tbsp Instant minced onion -- rehy- 1 small fresh onion 4 c 1 lb Onions 1/8 tsp Garlic powder -- 1 cl garlic 1 tsp Dried herbs -- 1 tb fresh 1 tbsp Dijon mustard -- 1 ts dry must 2 tbsp Cocoa = 1 chocolate square 1 oz Chocolate -- 1 square 1 oz Chocolate -- 3-4 tb cocoa + tbsp fat -----PASTA----- 4 oz Dry noodles -- 2 c cooked 1 c Uncooked macaroni = 2-2/3 -- c cooked 4 oz Uncooked macaroni -- 2 1/4 cooked 1 c Uncooked rice = 4 c cooked 1 lb Rice; 2 c raw -- 6 c cooked 1 c Uncooked spaghetti=2c cooked 7 oz Spaghetti -- 4 cups cooked 1 lb Uncooked meat = 2-2/3 cooked -----BAKED GOODS----- 2 c Cracker crumbs -- 28 saltines 3/4 c Cracker crumbs -- 1 c bread 4 slices Bread -- 1 cup crumbs 14 Graham crackers -- 1 c crumbs 22 Vanilla wafers -- 1 cup crumbs -----MEAT----- 4 1/2 c 3 lb chicken -- cooked/diced 1 cup whole milk = 1/2 cup eva cup reconstituted nonfat dry milk and 1 tbspn butter - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Profiteroles Recipe By :Inventa Menu (Roberto Celi) Serving Size : 6 Preparation Time :0:50 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 L Vanilla Ice Cream 150 G Flour 150 G Butter 4 Eggs 1 Tbsp Powdered Sugar 1 Pinch Salt 150 G Chocolate 1 Tsp Instant Coffee -- expresso Put in a pot 100 grams of butter, salt, sugar, and 0.3 liters of water. Bring to a boil. Remove immediately from the burner and pour all the liquid on the flour in one shot. Mix thoroughly with a wooden spoon and put back on a very low flame, without stopping mixing, until the dough becomes a compact mass. Away from the flame add the eggs, one at a time, mixing vigorously every time. Put on a well greased sheet little balls of dough, and bake at 220' C (425' F) for about 20 minutes, and then let cool down. Just before serving, slowly melt the chocolate with the rest of the butter, add the coffee powder and 2 Tbsp warm water. Open the profiteroles [=the dough balls], fill them with vanilla ice cream, arrange them like a pyramid on a serving dish, and pour the chocolate cream on top. Serve immediately. [Translated from "Inventa Menu"] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Provencal Beef Stew Recipe By :Pillsbury Country Casserole & One-Dish Meals(Lavon Moffatt) Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds lean beef -- cut into cubes 4 slices Oscar mayer low sodium bacon -- cut in 1" pieces 12 ounces Heinz Homestyle Savory Brown Gravy 14 1/2 ounces tomatoes, canned 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound baby carrots 4 large potatoes -- cubed 1 large onion -- sliced 12 ounces fresh mushrooms Saute bacon & beef in skillet until browned. Drain. In a 3 1/2 - 4 qt crockpot, combine gravy, tomatoes, thyme, salt & pepper. Add beef, bacon & remaining ingredients. Stir gently to combine. Cover, cook on low setting for 8 - 10 hours on low or 4 -5 hours on high. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Provencal Stuffed Tomatoes Recipe By :WW's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces pasta -- any small shape 4 tomatoes 1 small onion -- finely chopped 3 1/2 ounces tuna in water -- drained 1 1/2 ounces canned anchovies -- drained and chopped 2 tablespoons fresh oregano -- chopped 2 teaspoons capers -- chopped 3 large olives -- chopped 1/2 ounce grated parmesan cheese Salt and freshly ground Black pepper 1. Cook the pasta in plenty of lightly salted boiling water for 4-5 minutes until al dente. Drain thoroughly and transfer to a bowl. Preheat the oven to Gas Mark 4/180'C/350'E 2. Slice the top off each tomato and scoop out the pulp and seeds. Reserve the tomato shell, roughly chop the pulp and seeds and toss them with the pasta. 3. Add the onion, tuna fish, anchovies, oregano, capers and olives to the pasta and mix thoroughly. Season to taste with salt and pepper. 4. Carefully spoon the stuffing mixture into the tomato shells and sprinkle with the parmesan cheese. 5. Place the tomatoes in a shallow tray or ovenproof dish and cook for 20-30 minutes or until the tomatoes are tender and the cheese is golden brown. Serve warm. Cook's note: For a whimsical garnish, save the tomatoes' lids and use them to 'cap' the baked tomatoes. Preparation time: 15 minutes Cooking time: 20 minutes Calories per serving: 145 Freezing not recommended Ripe tomatoes filled with flavours of the Mediterranean this dish is ideal for lunch or supper and can be prepared well in advance too. Selections per serving: 1/2 Carbohydrate; 1/2 Protein; 1 Vegetable; 35 Optional Calories Variation: Replace the tuna fish and anchovies with 5 oz (150 g) of cooked chicken breast, chopped finely. This will increase the Protein Selection to 1 and reduce the Optional Calories to 25 per serving. Recipe by: the Weight Watcher's Pasta Cook Book - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Syrup Recipe By :Fork in the Road,Paul Prudhomme (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Desserts Eat-Lf Mailing List Sauces & Gravies Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 48 ounces prune juice -- with pulp Makes 1.5 cups Place 1 (48-ounce) bottle of prune juice, preferably with pulp, in a 5- quart non-stick pot over high heat and bring to a boil. Cook until the liquid is reduced to 1.5 cups, about 50 to 55 minutes. Let cool, then place in a covered container and refrigerate. Remove syrup from the refrigerator as you start your preparation, so it will have time to come to room temperature. The syrup will be thinner and easier to pour and measure. Per 1-tablespoon serving: Calories 3 Protein 0g Fat 0g Carbohydrates 1g 1% calories from fat >From: cjackson@mv.us.adobe.com (Curtis Jackson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pseudo Red Beans And Rice Recipe By :Kate (Linda Brock) Serving Size : 6 Preparation Time :0:40 Categories : Eat-Lf Mailing List Legumes Quick & Simple Ideas Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg onion -- chopped 5 cloves garlic -- crushed 3 stalks celery -- chopped 2 green pepper -- chopped 2 c canned tomatoes -- crushed or tomato juice 30 ozs red beans -- rinsed and drained 2 tbsps cajun seasoning tabasco sauce -- to taste black pepper -- to taste Cook onion, garlic, peppers and celery in liquid until soft. Add tomato and seasoning to taste, and simmer about 10 minutes. Add beans and simmer another 10 minutes. Serve over cooked rice. - - - - - - - - - - - - - - - - - - - NOTES : if no cajun seasoning, use bay leaf, chili powder, cumin, oregano and thyme * Exported from MasterCook * Puff Pastry Shell Filling Ideas Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Puff pastry shells are wonderful for "holding" creamed vegetables. Use your favorite recipe for a low-fat cream sauce (or use a mix with skim milk), add herbs or other flavorings to taste, then vegetables. A few combinations you may want to try: Fresh sauteed mushrooms with dijon mustard Carrots with dill cream Peas or green beans with tarragon Broccoli or cauliflower with cheddar cheese Spinach with nutmeg & parmesan Also, the shells can be used much like the sheets if thawed and rolled. You can then use them for a "wrap" for many different things. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin And Pear Soup Recipe By :Cooking Light, Sept/Oct 1992 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1 teaspoon olive oil 1 cup onion -- chopped 2 cups pear nectar or- used Knudsen's Organic Pear Juice 1 cup red potatoes -- peeled and diced 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups 2% milk 1 3/4 cups pumpkin -- cooked & mashed or- canned pumpkin 1 teaspoon orange peel -- grated 3/4 teaspoon ground ginger 1/4 cup low-fat sour cream 1 teaspoon low-fat sour cream Coat a large saucepan with cooking spray; add oil, and place over medium-low heat until hot. Add onion; cover and cook 10 minutes or until crisp-tender, stirring occasionally. Add pear nectar and next 3 ingredients; cover and cook an additional 30 minutes or until potato is tender, stirring occasionally. Place potato mixture in container of an electric blender; cover and process until smooth. Return potato mixture to pan; stir in milk and next 3 ingredients. Place over medium-low heat, and cook 10 minutes or until thoroughly heated. Ladle soup into bowls; top with sour cream. Yield: 6 1/2 cups (serving size: 1/2 c soup and 1 tsp. sour cream). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Apple Muffins Recipe By :Lean And Luscious (GARDNERM@college.be.udel.edu) Serving Size : 6 Preparation Time :0:30 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c flour 2 tbsps flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ginger 12 tsps sugar 2 tbsps applesauce -- at room temperature 1 egg white -- whipped 1 tsp vanilla 1/2 c pumpkin 1 sm apple -- peeled/shredded 1/4 c raisins Preheat oven at 350. Prepare 6 muffin tins with cooking spray and flour. In a mixing bowl, stir together flour, baking powder, baking soda, salt, and spices. In another mixing bowl, combine sugar, applesauce, egg white, and vanilla. Beat in pumpkin. Add dry ingredients with wet ingredients just until moistened. (Batter will be dry.) Add apple and raisons. Mix thoroughly. Use an ice cream scoop to fill muffin tins two thirds full. Bake, 35 minutes or until browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bars Recipe By :(Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (no pudding) (set aside 1 cup dry cake mix) 1/2 cup Butter Buds(r) -- liquid 1 Egg beaters(r) 99% egg substitute -- or equiv of 1 egg 30 ounces pumpkin pie filling -- (Libby's "mix") 2 whole eggs -- or equivalent 3/4 cup skim milk Topping Reserved cake mix -- (1 cup) 1/4 cup sugar liquid butter buds (just enough to make mixture crumbly) 1 tsp cinnamon Bake at 350 for 45-50 minutes Mix first ingredients and put in 9x12 Pam'd cake pan. Mix the next ingredients well and pour over cake mix.Mix the next ingredients until crumbly and sprinkle on top of pumpkin mix Cool and top with light coolwhip. Refrigerate until ready to serve. Makes 32 servings 2.25 g fat. If you can find a ff whipped topping the fat goes down to 1.125 g fat per serving. My comments: I just used 2 cans of pumpkin mix (32 oz. I think); be very careful to add just a little liquid butter buds to the topping mixture very slowly so as not to end up with dough balls like I did; Maybe it's my oven, but I baked this for quite a bit longer than 50 minutes (more like 80-90 minutes) because the pumpkin just didn't seem to cook so be prepared to be flexible on the baking time; this was so good it didn't need cool whip or dream whip or anything. This is so good you won't believe it's low fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread Recipe By :Loafing It, DAK (Jeff Beadles) (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 3 C Bread Flour 1/2 C Whole-Wheat Flour 1 Tsp Butter -- room temp. 1 Tsp Salt 1 Tsp Pumpkin Pie Spice -- ground 1 Egg Beaters(r) 99% egg substitute 1 1/3 C Warm Water 1/4 C Orange Juice 1/2 C Pumpkin -- canned (Revised) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 35 >From: jeff@onion.rain.com (Jeff Beadles) Formatted into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #2 Recipe By :www.js-net.com/tmg ( Sandi McGuire ) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon cinnamon -- ground 1/4 teaspoon baking soda 1/4 teaspoon nutmeg -- ground 1/4 teaspoon cloves -- ground *** 1/2 cup egg whites 1 cup brown sugar -- packed 1 cup pumpkin -- canned 1/2 cup skim milk 1/3 cup applesauce *** 1/2 cup raisins -- optional 1/2 cup chopped walnuts -- optional (35 grams of fat) (Makes 1 Loaf) Preheat oven to 350 degrees. Spray loaf pan with cooking spray. In a large mixer bowl combine flour, baking powder, cinnamon, baking soda, nutmeg, and cloves. In another mixing bowl, whisk egg white till frothy, then add brown sugar, pumpkin, milk, and applesauce. Beat well for about 2 minutes. Add flour mixture and blend well. If using nuts and/or raisins, stir them in at this time. Pour batter into pan, and bake about 1 hour or until a toothpick inserted in the middle comes out clean. Let set for 10 minutes in pan, then remove from the pan, and cool on a wire rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #3 Recipe By :The Fannie Farmer Baking Book (Anita Matejka) Serving Size : 32 Preparation Time :0:20 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 C flour 2 Tsps baking soda 1/2 Tsp baking powder 1 1/2 Tsps salt 1 Tsp cinnamon 1/2 Tsp nutmeg 1/2 Tsp cloves 2/3 C applesauce 2 C pumpkin 4 egg whites -- whipped 2 2/3 C sugar 2/3 C skim milk 1 C raisins Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, salt, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another mixing bowl, combine applesauce, pumpkin, egg whites, sugar, milk, and raisins. Add wet mixture to dry mixture just until moistened. Pour mixture into prepared pan(s). Bake for 1 hour and depending on pan size. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #4 Recipe By :Better Homes & Gardens, New Cookbook(Anita Matejka) Serving Size : 18 Preparation Time :0:10 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Pumpkin Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour -- unbleached 1 Cup brown sugar -- packed 1 Tbsp baking powder 2 Tsps cinnamon 1/2 Tsp nutmeg 1/4 Tsp baking soda 1/4 Tsp ginger 1/4 Tsp cloves 1 C pumpkin, canned 1/2 C skim milk 2 egg whites -- whipped 1/2 C raisins 1/3 C fat-free sour cream Preheat oven at 350. Prepare a 9 x 5 x 3" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, and cloves. In another mixing bowl, combine pumpkin, skim milk, egg whites, raisins, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes. - - - - - - - - - - - - - - - - - - - NOTES : A recipe calling for 2 to 2 1/2 cups flour can be baked in the following pans: 4 mini loaf pans, 12 muffin pans, 1-9 x 5" loaf pan, 1-9 x 13" baking pan, or 2-8 x 8" baking pans. * Exported from MasterCook * Pumpkin Bread #5 (Karen's) Recipe By :Denise Blaha Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup raisins Wet Ingredients: 4 eggs 2 2/3 cup sugar 2 cups pumpkin -- (8 oz can) 1 tsp vanilla 2/3 cup applesauce Dry Ingredients: 3 1/3 cup flour 2 tsp salt 1/2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp allspice or substitute mace & nutmeg 1/2 tsp ground cloves 1. Preheat oven to 350 degrees. Spray 2 loaf pans with cooking oil spray 2. Place raisins in hot water to plump, set aside 3. Mix wet ingredients together. 4. Sift dry ingredients together. 5. Add the dry ingredients to the wet, mix well. 6. Drain raisins, add to mixture. 7. Pour into 2 loaf pans, bake for 60 minutes at 350 degrees. 8. Wrap in aluminum foil when cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Cake Recipe By :Betty Broyles 1994 Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE: 1 Package yellow cake mix -- Betty Crocker light 3 egg whites 1 Cup canned pumpkin 1 Cup orange juice 1/2 Cup nonfat sour cream 2 Teaspoons vanilla 1 Teaspoon cinnamon 1/2 Teaspoon allspice 1/2 Teaspoon ground ginger 1/4 Teaspoon ground cloves 1/4 Teaspoon nutmeg GLAZE: 1 1/4 Cups powdered sugar -- sifted 1/4 Teaspoon vanilla water Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35-40 minutes at 350 deg F. Cool. Makes 16 servings. Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake. per serving: 192 Kcal 2g fat (1g sat fat) 9% CFF 228mg Na 1mg cholesterol (2.5g PRO/2.0g FAT/40.7g CHO) If made in 12 mini-bundt pans - per serving: 256 Kcal 3g fat (1g sat fat) 9% CFF 304mg Na 2mg cholesterol (3.3g PRO/2.7g FAT/54.2g CHO) - - - - - - - - - - - - - - - - - - - NOTES : Betty heard this on the radio in Muskogee, OK. She thinks it was from the American Heart Association. * Exported from MasterCook * Pumpkin Chocolate-chip Snack Cake Recipe By :Andrea (acox@madraf.astro.wisc.edu) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup packed brown sugar 1/2 cup canned pumpkin 1 tablespoon water 1 whole egg 2 egg whites 2 tablespoons cooking oil -- (canola) *** 1 cup flour 3/4 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon nutmeg Preheat oven to 375 degrees (F). Coat 10"x6" (or 8"x8") pan with nonstick cooking spray. Mix the first 5 ingredients. Then add the remaining ingredients. Beat on medium speed until blended. Add: 1/3 c. miniature semisweet chocolate chips Mix until blended. Pour into baking pan and bake for 15-20 minutes, or until cake pulls away from the sides of the pan. 12 servings: 115 calories, 3.5g fat, 24 mg cholesterol, 50 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Cookies Recipe By :Eating Well (Christina Hulbe) Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Pumpkin Pie Filling -- canned 3/4 C Brown Sugar -- Packed 1/2 C Nonfat plain yogurt 2 tablespoons nonfat plain yogurt 1 Tsp Vanilla Extract 1 C Raisins 2 C Cake Flour 1 Tsp Ground Cinnamon 1/2 Tsp Ground Ginger 1/2 tsp Baking Soda 1/2 tsp Salt 1/4 tsp Ground Allspice 1/4 tsp Ground Nutmeg Oven: 350 F Line 2 baking sheets with parchment or coat with non-stick spray In a large bowl, whisk together pumpkin, sugar, yogurt, and vanilla. Stir in raisins. In a medium bowl, stir together remaining (dry) ingredients. Add the dry ingredients to the wet and mix just until blended. Drop the dough by tablespoonfuls onto prepared baking sheets, spacing cookies about 4 cm apart. Bake for 15 min, until they seem firm. Transfer cookies to a wire rack to cool. Makes 3 dozen cookies. Storage: no-fat-added cookies do not store well. They become stale quickly and stick together if stacked. As soon as they are cool, wrap the cookies, layers separated by waxed paper, and freeze. To serve, simply let them thaw to room temperature. Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy. These look a little funny (and don't really brown because there is no fat) but they taste very good. - - - - - - - - - - - - - - - - - - -