* Exported from MasterCook * Spinach Spread Recipe By :Alekz Traynor Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cottage cheese frozen chopped spinach -- thawed and drained cheese spinach: mix cooked spinach (i use frozen, cooked, drained of excess water) with cheese choice, add whatever other additions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Stuffed Tomatoes Recipe By :FF List (Nanci Borg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup bulgur -- or rice 1/4 cup water 1/3 cup fresh spinach 4 medium tomatoes 1/4 cup onion -- chopped 1/2 cup nonfat parmesan cheese 1 tablespoon italian bread crumbs 1/8 teaspoon nutmeg vegetable spray Bring 1/2 cup water to boil. Add dry bulgur, cover and simmer until tender, about 20 minutes Clean spinach, drain, pat dry and coarsely chop. Cut off top of each tomato, scoop out pulp to make hollow shells. Chop pulp, let drain in colander. Combine onion, drained tomato pulp and spinach in a saucepan. Cook until spinach is wilted, stirring constantly. Stir in cheese, bread crumbs, nutmeg and cooked bulgur. Fill each tomato with spinach mixture and arrange in a baking pan sprayed with vegetable spray. Sprinkle with grated parmesan cheese Broil 4 inches below heat 3 - 4 minutes 4 servings Can make stuffing a head of time and refrigerate until later. Then stuff tomatoes and bake. Mary Watson said she has made the stuffing 3 days in advance of use. We ate these in little roma tomatoes. Wonderful. Attractive, great taste, filling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Tofu Dip Recipe By :HOW TO BOIL WATER,SHOW #BW8344 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 scallions -- coarsely chopped 1 clove garlic -- peeled 1 package frozen chopped spinach -- (10 ounce) thawed and squeezed dry 1/2 teaspoon cayenne 1/4 pound tofu -- silken 2 tablespoons lemon juice 1 drops sesame oil -- optional 1 tablespoon soy sauce Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach With Millet And Red Lentils Recipe By :Michael Traub (Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Onion -- chopped 2 Garlic Cloves -- minced 2 teaspoons Cumin 1 teaspoon Paprika 1 teaspoon Black Pepper 1/2 teaspoon Salt 1 pound Spinach 1/4 pound Mushrooms 2 medium Zucchini 1/2 cup Lentils -- red 1 cup Millet 1 pound Tomatoes -- canned or peeled 1 1/2 teaspoons Salt Tomato Puree -- to thicken In a frying pan fry the garlic, onion, paprika and cumin in some water. Simmer with a lid on for a couple of minutes. Add the mushrooms and the zucchini and simmer for a few minutes more. Add the shredded spinach, salt and pepper and simmer till the spinach reduces down. In a separate pot boil the millet and the lentils till cooked. Millet usually takes longer than red lentils so wait for 5 min before adding them. As the millet and lentils absorb the water put in the chopped peeled tomatoes and the salt. Continue simmering till the millet is tender, adding more water if necessary. Combine the millet and lentil mix with the spinach. Add tomato puree to thicken. Simmer for another couple of minutes. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach-cheese Potato Skins Recipe By :WW's Magazine,MICROWAVE SECTION 5/91 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 baking potatoes -- (6 oz.) scrubbed 1/2 cup frozen chopped spinach -- thaw & squeeze dry 1/2 cup green bell pepper -- chopped 1 1/2 oz. Cheddar cheese -- shredded 2 tablespoons plain lowfat yogurt 1/4 teaspoon chili powder 4 servings, Per Serving: (2 skins), 120 calories, 4 grams fat Pierce potatoes in several places with a fork. Wrap in paper towel; microwave on high for 10 minutes, turning potatoes over once. Let stand 5 minutes. In a small bowl, combine remaining ingredients. Cut each potato lengthwise into quarters; scoop out potato pulp, leaving 1/4 inch potato on the skins. stir removed pulp into spinach mixture. Place skins on large platter; divide spinach mixture evenly among skins. Microwave on high for 3 minutes; let stand 5 minutes. NOTE: I think that these would make a good lunch - prepare up until they are ready to go back into the microwave, then wrap and finish them at work the next day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach-mushroom Lasagna Recipe By :alt.food.fat-free (Laury Hutt) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans Tomatoes -- (14.5 oz) 1 Cup Mushrooms -- sliced 2 Medium Carrot -- (1/2 c) 1/2 Cup Onion -- chopped 4 ounces cooking wine -- red 3 Medium Garlic clove -- minced 1/2 teaspoon Basil 1/2 teaspoon dried rosemary 1/2 teaspoon Oregano 1/2 teaspoon Thyme -- ground 4 large Egg white 3/4 cup nonfat ricotta cheese 8 Ounce Lasagna noodles -- uncooked 1 pound Spinach -- well-washed & drained 1/2 cup nonfat mozzarella cheese Servings: 6 Prepare the night before with UNCOOKED noodles & noodles will soften without cooking! Place tomatoes (crush whole tomatoes), mushrooms, carrots, onions, wine, garlic, spices in a large saucepan. Simmer for 20 minutes. Mix egg whites, ricotta and set aside. To assemble, place a layer of the tomato sauce in the bottom of a 9x13 pan. Cover with a layer of noodles. Spread all the ricotta/egg mixture and top with layer of spinach. Add another layer of noodles, another layer of sauce and finish with grated mozarella. Bake at 350 for 20 minutes. - ----------------- NOTE: This has less than 392 calories/5.4g fat per serving ... I didn't publish the nutritional info as it was based on some higher calorie (non-fatfree) items and wasn't correct. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach-tomato Cream Sauce For Pasta Recipe By :Brett Haynes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package pasta -- I used butterfly 1 package frozen spinach 2 cans tomatoes -- (or chopped fresh tomatoes) 1 package nonfat cream cheese -- (I didn't use the -- whole container, but most of it) Fresh black pepper Assorted herbs Boil the pasta, drain and reserve Meanwhile, microwave the frozen spinach until it's thawed Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts Add the chopped tomatoes, heat and stir until you blend the sauce Pour the sauce over the pasta, mix it all together, add pepper and herbs. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea Soup Recipe By :The Mormon Diet Cookbook (Simmie Sinow) Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Split Peas -- dry 2 Qt Water 1 Onion -- finely diced 2 Carrots -- finely diced 1 Tsp Parsley -- flakes 2 Stalks Celery -- finely diced 1/4 Tsp Pepper 1 Bay Leaf 1/4 tsp Salt -- or substitute 1/8 tsp Garlic Powder Sort and wash peas. Place peas and water in a lg saucepan; cover and bring to boil for 2 min. Remove from heat and let stand 1 hr. Add remaining ingredients and simmer for 1 hr. Discard bay leaf. If desired, put soup through sieve or blend until smooth. Return to saucepan and heat before serving. Exellent!! (I have also substituted lentil for the split peas and it was really good also.) Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 245.4 Fat 0.9 g Carbs 44.5 g Protein 16.9 g Sodium 180 mg Dietary Fiber 18.4 g CFF 3.2% ________________________________________________ * Exported from MasterCook * Split Pea Soup #2 Recipe By :(Maurine Neiberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stock: 1 Pkg Turkey Wings -- smoked, or legs 2 Large Onions celery tops -- some, optional 1 Bay Leaf -- optional 4 Peppercorns -- to 5 Soup Recipe: 3 C Split Peas -- about -- 1 1/2 lbs for fairly thick soup 1 Onion -- finely chopped 2 Cloves garlic -- minced 1 carrot -- finely chopped 10 Cups chicken stock -- or any flavor 1 Cup turkey -- cubed 1 Bay Leaf -- to 2 1 Teaspoon Thyme Salt And Pepper -- to taste Here's my Split Pea Soup "Recipe". It's very flexible, so play with it some! It's a two day process, but makes enough for a weeks worth of lunches and dinners. Place stock ingredients in the largest stock pot you own. Fill with water. Bring to a boil, reduce to a simmer, partially cover and simmer for 4 hours or so. The longer you simmer the stock, the richer the soup will be. Strain the stock. (I have two stockpots, I stick the spaghetti strainer over the empty pot - it fits inside the pot - and pour the stock from one pot to the other. You might want to wait until it cools down a bit so you don't scald yourself.) Place the strained stock in the refrigerator overnight or until thoroughly chilled. Reserve the turkey parts. Bone and skin the turkey, and save the meat. When the stock is completely chilled, a layer of fat will rise to the top. Skim the stock completely. You may want to take two passes at it. There will be a lot of fat on the top of the stock. Soup Recipe Saute the vegetables in the bottom of a dutch oven or soup pot until the onions are translucent. Add the rest of the ingredients EXCEPT for the turkey meat. Bring to a boil and reduce heat. Simmer for 45 minutes or until the split peas dissolve. Adjust the seasonings. Add the turkey meat and simmer for another 15 minutes or so. You can freeze the soup, but it changes the texture slightly. When the soup is chilled, it will be more solid. If it thickens too much, add more stock. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea Soup #3 Recipe By :Jack Spratt Cookbook (Barbara Brandt) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Split Peas -- washed and drained 2 1/2 Qt Water 3 Tbsp Vegetarian Bouillon -- chicken flavored 1/2 Cup Bacos(r) -- imitation bacon bits 1 Tsp Sugar 1 C Onion -- chopped 1/2 C Carrots -- minced 2 Cloves Garlic -- minced Salt And Pepper -- to taste adapted from The Jack Spratt Cookbook Combine all ingredients and cook for 2 1/2 to 3 hours until peas are soft and mushy. For 8 servings, each has 214.8 calories and 2.1 grams of total fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea Soup #4 Recipe By :Lou Rosenfeld At U. of Mich. (Naralon Thorn) Serving Size : 10 Preparation Time :5:00 Categories : Crockpot Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound split peas -- yellow 1 medium potato -- peeled and diced 1/2 cup carrots -- sliced 2 large onions -- coarsely chopped 2 small scallions -- sliced 4 cloves garlic -- more if desired 1 tablespoon soy sauce -- about 5 shakes 1/2 teaspoon curry powder 1/2 teaspoon chili powder 1/4 teaspoon crushed red pepper **** Soak split yellow peas overnight - bring to a boil - drain and wash - at least twice before putting into crockpot. Method: 1. Put onions, carrots, scallions,and potatoes into slow cooker. 2. Put peas on top. 3. Toss in remaining ingredients. 4. Top off the crockpot with water. and cook on high 3 - 4 hours. Use which ever seasonings you feel like putting in. I use lots of mace, and/or tumeric, oregano....depending how the mood striles me. Good with a little sherry added too. Multi mix and matches with this one. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea-barley Vegetable Soup Recipe By :Eat to Your Health, Shirley Venden (Don Stowe) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart water 2/3 cup split peas 1/3 cup barley 1 cup carrots -- sliced 1 cup water 1 1/2 cups onion -- coarsely chopped 3/4 cup celery -- diced 1 can corn -- or frozen corn 1 1/2 cups potato -- diced (up to 2C) 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper Slit Pea-Barley Vegetable Soup These directions are for a Crock pot but you could cook this soup on the top of the stove. 1. Add 1 qt. of water to the Crockpot. 2. Add 2/3 cup rinsed split peas, 1/3 cup Barley and 1 cup sliced carrots (if instant barley, add to step 6). 3. Cover and cook on high for about two hours. 4. Add 1 more qt. of water, 1 1/2 cups coarsely chopped onions, 3/4 cups diced celery, 1 can of corn(or frozen corn) and 1 1/2-2 cups diced potatoes. 5. Cover and simmer on high until vegetables are almost done (~2 hours). 6. Season: 1 teas. onion powder, 1/2 teas. garlic powder, 1 teas salt and 1/2 teas. pepper (or to taste). Simmer 1/2 hour more. Enjoy!!! ... This is an excellent soup but I like my "any vegetable soup" (posted earlier) better because it is quicker to prepare. Adapted from several receipes from "Eat to Your Health by Shirley Venden and then tested and rewritten several times by Don Stowe Don - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Butterflies Recipe By :Prodigy (Sue Smith) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound pasta -- butterfly or bowtie 3 Tablespoons Butter 2 Tablespoons onion -- finely chopped 8 Ounces Asparagus -- 1/2" diag. slices 2 carrots -- peeled, 1/4" diag. 2 Teaspoons fresh thyme 2 Cups vegetable stock -- or any flavor 10 Frozen peas 1/4 Cup fresh basil 1 T Salt Grated parmesan cheese A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Nutrition (per serving): 298 calories Total Fat 6 g (17% of calories) Source: The National Pasta Association : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Dressing Recipe By :The New American Diet System (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons pineapple juice -- from canned pineappl 1 clove -- crushed 2 tablespoons olive oil 1/3 cup white wine vinegar 2 tablespoons fresh lemon juice 2 tablespoons dijon mustard 2 teaspoons basil 1/2 teaspoon salt Combine ingredients in jar and shake well. Makes 6 servings (1.5 cups each) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve on Pasta Salad (Montana). [see recipe] * Exported from MasterCook * Spring Herb Grilled Red Snapper Recipe By :(Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Main Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Sm Red Snapper -- whole, 1 1/2 - 2 lb -- each, cleaned 1 Tbsp Extra Virgin Olive Oil -- to 4 T Coarse Salt -- to taste Black Pepper -- to taste 2 bunches fresh thyme 4 Lemons -- halved crosswise -- for garnish Serving them whole allows your guest to enjoy all the sweet tender meat. 1. Prepare grill with hot coals or preheat the broiler. 2. Rinse the fish inside and out, then pat dry. Brush the snapper inside and out with oil and sprinkle with salt and pepper. Place 3 or 4 sprigs of thyme inside each fish. Close the openings with small metal skewers. 3. Lightly oil the grill rack and place the fish on the rack, 4" from the heat source, Grill until cooked through, 4 - 6 min per side, turning once. Serve immediately on decorative platter garnished with remaining thyme sprigs, the lemon halves and some fresh nasturtium flowers, if available. Entered into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - Serving Ideas : With Light and Hot Sauce NOTES : Cal 139.9 Fat 4.9 g Carb 12.3 g Dietary Fiber 0.2 g Protein 18.8 g Sodium 58 mg CFF 26.3% * Exported from MasterCook * Spring Rolls Recipe By :(Janet Hodges) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red bell pepper -- thinly sliced 1/2 cup yellow bell pepper -- thinly sliced 1/2 cup orange bell pepper -- thinly sliced 1/4 cup bean sprouts -- blanched 1/4 cup celery -- thinly sliced 1/4 cup carrot -- grated 2 large cloves garlic -- peeled and mashed into pulp 1 inch ginger -- minced 7 ounces rice stick Thai noodles -- soaked in warm water for 20 min and then cooked in boiling water for 3-4 min or until soft 1/2 cup fresh basil leaves -- thinly sliced 3 red Thai chiles -- seeded and chopped (3 to 4) 1/4 cup fish sauce 3 tablespoons soy sauce 3 T sesame oil 2 T rice vinegar Mix all ingredients and let marinate at least 4 hrs before rolling. Dampen rice wrappers in warm water and place 2T of filling in bottom 1/3 of wrapper. Roll up once, fold sides over and continue rolling tightly. Set seam side down on sheet pan and keep covered with a damp towel. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve w/ Soy Vinegar Dipping Sauce * Exported from MasterCook * Spring Rolls, Variation Recipe By :Gayle SMith Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole bell pepper -- thinly sliced 1/4 cup bean sprouts -- blanched 1/4 cup celery -- thinly sliced 1/4 cup carrot -- grated 2 cloves garlic -- peeled and mashed into pulp 1 inch ginger 7 ounces rice stick Thai noodles -- soaked in warm water for 20 minutes and then cooked in boiling water for 3-4 min until soft 3 Thai chiles -- seeded and chopped savoy cabbage -- shredded cucumber -- finely chopped cilantro 1/4 cup oyster sauce 2 teaspoons sesame oil 2 tablespoons rice vinegar - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Salad Recipe By :Norma Scheall, TTN Trailblazer Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Macaroni -- dry 2 Med Carrots -- shredded 1/2 C Celery -- chopped 1/2 C Cabbage -- shredded 1 apple -- quartered and sliced 1 tablespoon Raisins 1/4 C Walnuts -- chopped Cook macaroni in boiling water about 20 min until tender. Drain and rinse in cold water. Add remaining ingred. and yogurt dressing. Mix well. Chill. Serves 4 - 6 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Lentil And Carrot Tabbouleh Recipe By :fatfree mailing list (Thomas P Collins) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Lentils -- sprouted 3 C Fresh Parsley -- chopped 2 C Carrots -- shredded 3 Cloves Garlic -- minced (or more) Lemon Juice -- of 1 lemon I've been having fun making sprouts lately. I made the following recipe over the weekend and it was very fresh tasting and visually attractive. Combine ingredients in large bowl and refrigerate for an hour to blend flavors. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Wheat Berries Bread Recipe By :Crystalle Haynes Serving Size : 20 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Bread Flour 1 3/8 cups Whole Wheat Flour 3 tablespoons Powdered milk 1 1/2 teaspoons Salt 1 1/2 tablespoons Canola Oil 1 1/2 tablespoons Honey 1 1/8 cups Water 2 tablespoons Active Dry Yeast 3/4 cup Sprouted Wheat Berries DIRECTIONS: About three days before making the bread, add 1 qt of water to 1/4 C wheat berries in a large glass container or a sprouting jar. Cover and let the container stand in a dark place overnight. Pour water off through the jar or cheesecloth covering. Add fresh water, swish gently, and pour off again. Repeat twice daily until the sprouts are as long as the berries. For Panasonic 65 or National (1-1/2 lb loaf) (For other machines, adjust and place in pan according to the directions given for your machine): -- When the wheat berries are sprouted and ready, add all ingredients except the wheaat berries to your baking pan. Add the yeast to the dispenser. At the beeper at the end of the first kneading - or in the pause during the first and second halves of the second kneading, add the sprouted wheat berries. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Wheat Bread (1 Lb) Recipe By :More Recipes for Your BM Bakery,R. Langer(CrystalleHaynes) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 lb loaf: 1 C water -- or vegetable broth 1 T olive oil 1 T honey 1/2 C wheat berries -- sprouted 1 C flour 1 C whole-wheat flour 1/2 C semolina flour 1 T celery seed 1/2 T salt to taste -- (1/2 to 1 1/2) 1 1/2 T yeast NOTE: Wheat berries should be measured before sprouting. Add ingredients in order recommended by your manufacturer. Bake on rapid-bake cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Wheat Bread #2 (1-1/2 Lb) Recipe By :More Recipes for Your BM Bakery,R. Langer(CrystalleHaynes) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb Loaf: 1 1/2 C Water -- Or Vegetable Broth 2 T olive oil 2 T honey 3/4 C Wheatberries -- Sprouted 1 1/2 C flour 1 1/2 C whole-wheat flour 3/4 C semolina flour 2 T celery seed 1 T Salt -- To Taste 2 T yeast <1.5 pound loaf> Add ingredients in order recommended by your manufacturer. Bake on rapid-bake cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Wheat Loaf Recipe By :Crystalle Haynes Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 POUND LOAF----- 7 ounces Water 1 3/4 cups Bread flour 1 tablespoon Dry skim milk 1 tablespoon Sugar 1 teaspoon Salt 1 ounce Roasted wheat sprouts 1 tablespoon Gluten 1 1/2 teaspoons active dry yeast Follow manufacturer's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spud And Spinach Bake Recipe By :FF List (Paul Carreno) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part mashed potatoes 1 part spinach -- cooked nonfat ricotta or cottage cheese lowfat sour cream shallots or onions garlic oregano, cumin paprika onion soup mix bread crumbs Equal amounts of mashed potatoes (leftovers or nuke some whole potatoes and scoop flesh out) and chopped up cooked spinach or silverbeet (not sure if it is known by that name in the US. It is like spinach but larger, darker green and wrinklier leaves) Can also use frozen spinach. Mix in bowl with some ricotta or cottage cheese and some LF sour cream. Sprinkle some black pepper to taste. Leave standing while you do the onions and spices. Saute some shallots (or onions) in balsamic vinegar and a drop of lemon juice. Put some garlic paste to taste. Sprinkle your favourite spices. I used oregano, cumin and paprika. Stir for a a couple of minutes to blend flavours. Then put onion mix into the potato/spinach mix and blend well with a wooden spoon. Spray some oil/Pam in the bottom of an oven proof container and spoon in the mix. Cover with a thin layer of bread crumbs and/or LF grated cheese of choice. I do not use any cheese at all and it turned out OK. Bake at round 375 F for about 25 min. I have 2 ovens in my kitchen and the times for baking are different so check every 10 minutes or so and adjust accordingly. Serve as a snack or with cold salad. Hope you enjoy and await some of your ideas. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Soup For One (Or 2 Not-so-hungry People) Recipe By :(Aimee Bucchino) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small acorn squash 2 large garlic cloves 1 cup vegetable stock -- or more 1/2 teaspoon Liquid Aminos -- or salt, optional 1/4 teaspoon black pepper 1/4 teaspoon sage dash cayenne dash tabasco sauce 1/2 cup wild rice -- cooked Cut the squash in half and remove the seeds. Cover the bottom of a baking dish with 1/2 inch water, place the squash in it (face down) along with the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop out the flesh and puree in a blender with baked garlic and vegetable stock. Place the puree in a small sauce pan along with spices and wild rice. Heat on low until the soup is hot. I highly recommend lots of Tabasco for a soup that packs a punch! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash-stuffed Crepes With Orange Glaze Recipe By :DEEANNE's recipe files (Aimee Bucchino) Serving Size : 9 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butternut squash -- cubed, steamed 20 minutes 1 cup Acorn squash -- cubed, steamed -- 20 minutes 1 cup Spaghetti squash -- peeled, cubed, steamed 20 minutes 1/2 cup Raisins -- soaked in 1 1/2 -- cups warm water for 20 mins, drained 1/2 cup Maple syrup 1 tablespoon Fresh parsley -- chopped 3 tablespoons sesame oil -- toasted 1/4 cup Orange juice 9 crepes 3 tablespoons Almonds -- chopped Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well. In a small mixing bowl, combine the sesame oil and orange juice, mixing well. Divide the squash mixture between the crepes, roll up and drizzle the orangeglaze over them. Sprinkle with the chopped almonds and serve. Note: The spaghetti squash must be removed from the skin by gently scooping it out with a spoon. It will separate into spaghettilike strands. From DEEANNE's recipe files - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Chicken Dumplings Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:40 Categories : Chicken Eat-Lf Mailing List Oriental Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz Chicken Breasts Without Skin -- boneless 1 Med Carrot -- chopped 2 Scallions -- chopped 2 Cloves Garlic -- minced 1 Tbsp Cilantro -- or parsley, chopped 1 Tbsp Soy Sauce -- Low Sodium 1/8 Tsp Red Pepper Flakes -- crushed 24 Won-Ton Wrappers Spray a 9" glass pie plate with vegetable cooking spray; set aside. Place a round cooling rack in the bottom of a skillet filled with 2" water; over low heat, bring to a simmer. Process chicken in food processor until finely chopped. Remove to a medium bowl; stir in carrot, scallions, garlic, cilantro, soy sauce and red pepper flakes. For each dumpling, place about 1 rounded t chicken mixture in center of wonton wrapper. Dip a finger in a cup of water and run it around edges of wrapper; fold up each corner to center and press together. Place 8 dumplings at a time in pie plate, then place pie plate on the rack in the skillet. Cover and cook until dumplings are firm. about 10 min. Work Time: 20 min Total Time: 40 min Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 137.2 Fat 0.9 g Carbs 20.9 g Dietary Fiber 0.6 g Protein 10.6 g Sodium 289 mg CFF 6.2% * Exported from MasterCook * Steamed Pumpkin Pudding With Brandied Orange Sauce Recipe By :Delicious Mag.1993 (Betsy Shapley) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pudding 1/2 cup almond butter -- melted 6 tablespoons brown sugar 1/2 cup flour -- unbleached with wheat germ 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1 cup pumpkin puree 2 tablespoons pumpkin puree 1/2 cup molasses -- unsulpered 1 1/2 teaspoons baking soda -- dissolved in 2 tablespoons hot water 2 tablespoons dark rum -- or brandy 1 teaspoon vanilla 1 1/2 teaspoons fresh lemon juice 3 tablespoons golden raisins 3 tablespoons currants 1/2 cup chopped pecans 4 tablespoons Egg Beaters(r) 99% egg substitute Sauce: 10 ounces orange marmalade -- or conserves 1/2 cup orange juice 1 tablespoon lemon juice 1 tablespoon brandy -- optional 2 teaspoons orange liqueur -- optional Brush 6 1 cup molds with oil. Combine almond butter or margarine and brown sugar in bowl and beat well. Sift flour salt and spices. Stir flour mixture into butter mixture. Add pumpkin molasses, baking soda, rum or brand, vanilla, lemon juice, raisins currants, pecans and egg replacer. Stir until well mixed. Fill puffing molds 2/3rds full with mixture. Cover each mold with a lid or a double layer of foil secured with a rubber band or string. Set molds on a steaming rack in a pot with a tight fitting lid. Add enough hot water to the pot to reach halfway up sides of molds. Cover pot and steam puddings over med. heat for 2 hours. Unmold while still warm and serve with brandied orange sauce. Sauce: Combine orange marmalade and juice in saucepan. Cook over med.-low heat 5 minutes stirring occasionally. Add lemon juice, brandy and orange liqueur and stir. Remove from heat and set aside. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Veggies And Rice Recipe By :Reid Furniss Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce 1 Cup Chicken Broth 1/4 Cup Oyster Sauce 2 Tablespoons Cornstarch Veggies 1 Pound Carrots -- Pieces 1/4 Pound Broccoli -- pieces 1/4 Pound Cauliflower -- pieces 4 Ounces Fresh Mushrooms Steam vegetables until less than crisp-tender, or microwave in pressure cooker. Set aside. Combine sauce ingredients, and bring to boil until until thickened. If using steamed veggies vs stir-fried veggies, combine sauce and vegetables. Otherwise, thicken sauce within stir-fried veggies. Serve either way over a bed of basmati rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stewed Chicken And Broth Recipe By :Betty Crockers Crockery Ckbk,P26( AshsNet@aol.com) Serving Size : 1 Preparation Time :8:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 pounds roasting chicken -- cut up 4 celery stalk -- cut up 1 small onion -- sliced 2 sprigs parsley 1 bay leaf 1/2 teaspoon dried thyme -- crushed 1/4 teaspoon pepper 4 cups cold water Place chicken in crockpot. Add vegetables, herbs and water. Cook on low for 6-8 hours or on high for 3-5 Remove chicken from crock pot, strain broth into a container and discard the vegies. Use broth and chicken in casseroles or other dished. Refrigerate for up to 3 days or freeze airtight 3 weeks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sticky Buns For A Sunday Morning Recipe By :Quick & Healthy Cooking, Aug 1995, pg 13 Serving Size : 10 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Tbsp Brown Sugar -- Packed 2 Tbsp Dark Corn Syrup 1 Tbsp Water 2 Tbsp Pecans -- toasted and chopped 1 C Flour -- unbleached 2/3 C Whole-Wheat Flour 1 1/2 Tsp Baking Powder 1 Tsp Ground Cinnamon 2 tbsp Margarine -- chill,cut in pieces -- small pieces 1/3 C Raisins 2/3 C skim Milk -- **NOTE Just the aroma of these buns baking in the oven is enough to drive your taste buds wild, but the massive fat reduction from the original should let you enjoy them with guilt-free calm. So go ahead - savor a warm bun. *NOTE: Original recipe called for skim milk. Preheat the oven to 425 deg F. Coat an 8" round baking pan with nonstick spray. In a small saucepan over low heat, stir 4 T of the brown sugar, the corn syrup and water until the brown sugar dissolves and the mixture is warm. Pour the mixture into the prepared pan and sprinkle with the pecans. In a medium bowl, combine the flours, baking powder and 1/2 t of the cinnamon. With a pastry blender, cut in the margarine until the mixture resembles coarse meal. Add the raisins and milk, and stir just until moistened. Turn out the dough onto a lightly floured surface and knead it 10 times. Roll the dough into an 8 x 10" rectangle. Sprinkle the rectangle with the remaining 1 T of brown sugar and the remaining 1/2 t of brown sugar and the remaining cinnamon. Starting from a long side of the rectangle, roll up the dough into a cylinder. Cut the cylinder into 1" slices. Place the slices, cut side down, into the prepared pan. Bake until the buns are golden brown, 12 - 15 min. Place cut side up onto a serving plate. Serve warm. Makes 10 buns. Variation: Substitute reduced-cal pancake syrup for the dark corn syrup and omit the water. These are really good! Reggie's Notes: 1. I omitted the pecans 2. Next time I will make a little more of the syrup and use the extra to pour over the bottoms of sticky buns when I put them into the round baking dish. I hope this will get some of the syrup into the roll. I don't want to put the syrup in and then roll it up - don't think that the roll will stay together. 3. Ended up cooking them a bit longer then recommended as they were not done at the specified time. 4. Are much better hot then cold. Entered into MasterCook II and taste tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 160.1 Fat 3.5g Carbs 30.4g Dietary Fiber 1.4g Protein 3.2g Sodium 100mg CFF 18.9% * Exported from MasterCook * Stir Fried Cabbage Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable broth -- or any flavor cabbage -- chopped onions -- chopped green peppers -- chopped misc. veggies -- chopped stir fry it using broth instead of "fat" 1) heat pan & add 1/4 cup broth 2) chop cabbage, onions, green peppers and add to broth [optional: mushrooms, sprouts, carrots, etc...] 3) add seasonings [garlic, fresh cracked black pepper, etc...] 4) stir fry quickly till all liquid has been absorbed & veggies are "limp"/al dente 5) serve & enjoy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fry Chicken Recipe By :Fredna McNeil Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large boneless skinless chicken breasts -- cut in strips 2 T soy sauce 2 T cooking wine 2 T cornstarch 1/4 t sugar 1/4 t ginger -- ground 1/4 t crushed red pepper 1/8 teaspoon garlic powder 6 green onions -- chopped 2 medium bell pepper -- chopped 1/2 cup cashews -- dry roasted That should be 2 teaspoons cornstarch. Mix chicken with the next seven ingredients and let stand 15 minutes. Stir fry and remove. Stir in chashews, onion and bell pepper in a little oil. Add chicken and heat. Serve over rice. Serves 4. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fry General Info Recipe By :(Reid J. Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** ANCIENT CHINESE COOKING METHOD Stir-frying is an ancient method of cooking. It originated out of necessity in China, where charcoal for cooking was scarce. Cutting ingredients into small pieces and cooking them quickly was a solution to the shortage of cooking fuel. CREATE A LOW-FAT STIR! * Use fat-free broth or wine instead of oil to stir-fry meat and veggies. Heat the liquid in a skillet or wok until small bubbles appear before adding any other ingredients. * Use a well-seasoned or non stick skillet or wok to avoid adding extra oil. * If you use oil, measure the oil accurately instead of pouring it from the bottle. Start with 1 teaspoon, and add more oil if necessary. CUTTING EDGE CARE * Choose knives made of high-carbon stainless steel or forged carbon * Never keep knives in a drawer - their edges and tips get scratched and become dull. * If you must store knives in a drawer, keep them in knife sheaths available at cutlery or cookware stores. * To keep knives in the best condition, wash and dry them right after using. Never soak knives or wash them in a dishwasher. * Stainless steel knives will stay shiny if you rub them with a slice of lemon peel or a cloth dampened in rubbing alcohol; wash before using. SKILLET SAVVY Skillets come in a variety of sizes, ranging from 7 to 14 inches. For all-purpose use, use 10- to 12-inch size. Skillets also are available in a variety of materials, from aluminum to copper. Choose one that fits your needs and price range. ALUMINUM SKILLETS: Great heat conductors, lightweight, inexpensive and good all-purpose skillets. STAINLESS STEEL SKILLETS: Easy to maintain; resist staining, pitting and corrosion; Do not conduct heat as well as aluminum; usually have an aluminum or copper bottom to help disperse heat; can be expensive. CAST-IRON SKILLETS: Good conductors of heat; slow to heat up and cool down; have benefit of adding iron to foods; inexpensive. COPPER SKILLETS: Excellent conductors of heat; require special cleaners to maintain shine; very expensive. Woks also are great for stir-frying, deep-frying and cooking with liquids. New on the market are stir-fry pans, which have one handle, high sloped sides and a flat bottom that sits securely on the range. STIR-FRY MAGIC Make magic with leftovers by turning stir-fries into soups (just add broth), salads (toss with your favorite dressing and salad greens) or main dishes (combine with a sauce and serve over noodles or rice). WHY STIR-FRY Little oil is used, which reduces fat and calories Cooking time is short; vegetables retain color, texture, flavor and vitamins Meat is tender and juicy You can "stretch" a small amount of meat or seafood with vegetables Few ingredients are used When buying fish for stir-frying, choose varieties that have a firm flesh, such as monkfish, sea bass, shark, swordfish or tuna. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fry Green Beans Recipe By :Internet (Reid Furniss) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Oriental Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp Mustard Seed 1 tsp Cumin Seed 1/2 tsp Sesame Seeds 1/2 tsp Ginger 4 Cups Green Beans, Frozen -- Thawed 1 Tablespoon Soy Sauce -- Low Sodium Vegetable Cooking Spray Spray wok or heavy frying pan with vegetable spray. Add seeds. Cover wok and place on high heat until seeds start popping. Remove immediately and shake pan. (Do not overheat, seeds will burn). Repeat until most of seeds have popped. Cool slightly. Add ginger and green beans, stirring to coat beans with sauce. Cook over reduced heat until desired tenderness. Cool slightly and add Soy Sauce to taste. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fry Quinoa And Vegetables Recipe By :COOKING MONDAY TO FRIDAY (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable broth -- vinegar or wine for sauteing 1 stalk carrot -- peeled and cut into -- 1/4inch dice 1/2 red bell pepper -- cut in 1/4" dice 1/2 green bell pepper -- cut in 1/4" dice 1/2 yellow bell pepper -- cut in 1/4" dice or corn (in lieu of yellow pepper) 1 stalk celery -- cut in 1/4" dice 1 clove garlic -- minced 1 cup cooked black beans -- drained and rinsed 2 cups quinoa -- cooked Salt and freshly ground black pepper 1/2 cup chickpeas -- roasted, salted, and chopped 2 tablespoons fresh herbs -- chopped Heat the broth, vinegar or wine in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in chickpeas and herb. Yield: 4 servings NOTE: I like basil and double strength broth with 2 tablespoons of red wine COOKING MONDAY TO FRIDAY SHOW #MF6680 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fry Shrimp Or Chicken Recipe By :Pillsbury low-fat cookbook (Linda Clasby) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fish & Seafood Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry sherry -- or water 1/4 cup water 2 tablespoons soy sauce 1 tablespoon cornstarch 2 teaspoons ginger root -- finely chopped or 1 tsp ground ginger 1 tablespoon oil 16 ounces frozen mixed vegetables (Green Giant American Mixtures Manhattan Style Frozen Broccoli,Cauliflower, Pea Pods and Yellow Peppers) 1/2 cup green onion -- sliced 2 cloves garlic -- minced 1 pound medium shrimp -- shelled and deveined -- or- skinless boneless chicken breast 1/4 cup almonds -- sliced,optional 2 1/2 cups cooked rice -- hot In small bowl, combine sherry, water, soy sauce, cornstarch and gingerroot; set aside. Heat oil in large skillet or wok over medium-high heat. Add vegetables, green onions and garlic. Cook and stir 5 to 8 minutes or until vegetables are crisp-tender. Stir in cornstarch mixture, shrimp and almonds. Cook and stir an additional 4 to 6 minutes or until shrimp are pink and mixture thickens. Serve hot over rice. 5 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fry Zucchini Recipe By :(Linda Gordon) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Zucchini -- medium 1 Tablespoon Salad oil 1/4 Cup Water 1 1/2 Teaspoons Salt 1/2 Teaspoon Sugar 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stobo Castle Lamb Fillets Wrapped In Green Cabbage Recipe By :(Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 leaves cabbage 4 lamb chops -- (4 oz.) (about 1 & -- 1/4 inch thick), trimmed and boned 1 clove garlic -- halved 1/8 teaspoon dried thyme -- crumbled 1/8 teaspoon dried marjoram -- crumbled 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon olive oil Blanch cabbage in boiling salted water 1 minute. Drain; dry on paper towels. Pat lamb dry. Rub with garlic halves. Grind thyme and marjoram in mortar with pestle (or small bowl with knife handle -TINA-). Mix with salt and pepper. Rub mixture on both sides of lamb. Add olive oil to water in bottom of steamer. Set 1 piece of lamb in center of each cabbae leaf. Fold in sides of leaf. Arrange packet seam side down in steamer basket. Cover and steam to medium rare, 12 to 14 minutes. 4 SERVINGS - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stove-top Dijon-honey Chicken Recipe By :Sandi McGuire Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chicken broth 4 skinless boneless chicken breast halves 1/2 cup Dijon mustard 1/4 cup honey 1 tablespoon cornstarch 1 tablespoon water Simmer chicken breasts in broth about 5 minutes each side. Remove from pan. Stir mustard and honey into broth and mix well. Replace chicken and simmer over very low heat another 10 minutes each side. Remove chicken to serving dish or individual plates. Make a slurry by mixing the cornstarch in a small bowl with of water. Whisk into the sauce and slowly bring to a boil, stirring as the sauce thickens. Pour over the chicken. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberries With Strawberry Sauce Recipe By :Deliciously Low, Harriet Roth,pg 282 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pints Strawberries -- hulled Strawberry Sauce -- recipe included Fresh Mint Sprigs -- or stemmed strawberries -- for garnish Strawberry Sauce: 1 pint Strawberries -- fresh 1/2 Lemon -- juice of 1 tablespoon Kirsch -- or framboise liqueur -- optional Apple Juice, Frozen Concentrate -- unsweetened, to taste, depending on sweetness of fruit Place whole berries in a glass serving bowl, pour strawberry sauce over berries, and refrigerate several hrs to develop flavor. To Make Strawberry sauce: Puree berries in blender or food processor, reserving several whole berries for garnish. (You may strain sauce if desired.) Add lemon juice and kirsch or framboise. Taste, and adjust seasonings. If nec., add apple juice concentrate to sweeten. This is EXCELLENT! Typed for you by reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 61.4 Fat 0.8 g Carb 14.9 g Protein 1.3 g Sodium 2 mg Dietary Fiber 4.6 g CFF 9.5% * Exported from MasterCook * Strawberry Cheese Pie Recipe By :Secrets of FF Baking, S.Woodruff(brenl104@maas.net) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Honey Graham Pie Crust -- (see recipe) 2/3 cup strawberry preserves -- (all fruit) 2 containers nonfat ricotta cheese -- (15 ounce each) 1/2 cup nonfat sour cream -- or NF yogurt 3/4 cup Egg Beaters(r) 99% egg substitute -- or 6 egg whites 2/3 cup sugar 1/4 cup flour -- unbleached 2 teaspoons vanilla extract Coat a 9-inch springform pan with nonstick cooking spray. Prepare the graham cracker crust as directed, but pat over the bottom of the pan and 1/2 inch up the sides. Bake at 350 degrees for 8 minutes, or until the edges are firm and dry and lightly browned. Set aside to cool. If using a microwave oven, place the jam in a microwave-safe bowl, and microwave uncovered 50 percent power for 2 minutesor until runny. If using a confentional stove-top, place the jam in a small saucepan over low heat and cook, stirring constantly, until runny. Set aside. Place the ricotta, sour cream or yogurt, and egg substitute in the bowl of a food processor or in a blender, and process until smooth. Add the sugar, flour, and vanilla extract, and process until smooth. Spread half of the cheese filling evenly over the graham cracker crust. Spoon half of the heated jam randomly over the filling. Top with the remaining filling. Then spoon the rest of the jam randomly over the top. Draw a knife through the batter to produce a marbled effect. Bake at 350 degrees for 60 to 70 minutes, or until the center is set. Turn the oven off and allow the cake to cool in the oven with the door ajar for 30 minutes. Chill the cake for at least 8 hours. Remove the collar of the pan just before slicing and serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cream Dip For Fruit Recipe By :WD Specials 1992 & Calif Strawberry Advisory Bd(Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat sour cream -- substitute 1/4 cup strawberry preserves -- just fruit/all fruit In small bowl, combine all ingredients. Stir or whisk until smooth. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cream Scones Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Strawberries -- dried and tightly packed 2 C Flour -- Cake 3 Tsp Baking Powder 1/4 C Sugar 1/2 Tsp Salt 4 Tbsp Unsalted Butter -- cubed 1 Orange 1 C Heavy Cream Chop strawberries and stem over simmering water until soft, about 5 - 6 min. Let cool. In a bowl mix together flour, baking powder, sugar and salt. Add butter and blend with pastry blender or fork until it resembles oatmeal. Add the zest from the orange and the chopped strawberries; mix until dough forms. Shape into ball and knead on floured surface 4 - 5 times. Form into 8 x 10x 3/4" thick rectangle. Cut dough lengthwise in half, then cut each half into 6 - 7 triangles. Bake on ungreased baking sheet in 400 deg F oven until golden, about 20 -25 min. Serve warm. Makes 12 - 14 scones. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Delight Recipe By :(Martha Laws) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package graham crackers -- lowfat 1 large vanilla pudding mix -- instant 1 8 oz nonfat sour cream 1 package sweet 'n Low(r) sweetener -- (1 to 2) 1/2 stick light margarine 1 small Cool Whip Lite(r) 1 package strawberries -- unsweetened Crumble crackers into oblong dish. Melt margarine pour over crackers and put into refrig. In a bowl mix, 1 box dry pudding mix (adding one at a time) sour cream, sweet and low, and cool whip together. Mash strawberries then add to the mix. Stir and pour over your crackers crumbs. Chill and serve. Enjoy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Heaven Recipe By :Cool Whip.Get-Togethers,Easy Rec.For Every Occasion(Matejka) Serving Size : 12 Preparation Time :0:10 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 angel food cake cut into 3 horizontal layers 2 cups frozen strawberries -- crushed 1 tbsp skim milk 8 ounces Cool Whip Lite(r) -- thawed Place bottom cake layer on serving platter. In a mixing bowl, stir crushed strawberries and milk into 1 cup whipped topping. Spread half of the strawberry mixture onto cake layer. Top with second cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Regrigerate 1 hour or until ready to serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Mint Syrup Recipe By :COOKING RIGHT,SHOW #CR9721 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1 1/2 cups dry white wine Zest of two lemons 2 tablespoons lemon juice 1 cup strawberry juice 3 tablespoons fresh mint leaves -- chopped These are great to have on hand for marinades or dressing for fresh fruit, as a base for spritzers or to combine with teas to make the most wonderful hot and iced tea drinks. I've listed 3 of my favorites below - juices and herbs can be changed depending on what's available. Makes about 1 1/2 cups. In a small saucepan, combine the sugar, wine, lemon zest and lemon juice and bring to a boil. Stir in juice and herbs and reduce over moderate heat to a light syrup consistency. Strain if desired and store refrigerated. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Muffins Recipe By :(Jessica Shawl) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups oat bran 1/4 cup sugar 1 cup apple fiber Skim milk -- if needed 1 tsp baking soda 2 Tbsp corn syrup -- (orig. canola oil) 2 cups strawberries -- fresh or frozen, preferably unsweetened 3 egg whites Makes 12 muffins Preheat oven to 425 degrees. Line 12 muffin cups with paper cups or spray them with Pam. In a large mixing bowl or in the food processor, combine oat bran, apple fiber, and baking soda. (I just stirred with a spoon) Stir until thoroughly mixed. Place in a blender or food processor 1 cup of the strawberries with the sugar and puree until smooth. Measure the strawberry puree; if it does not measure 1 cup, add enough skim milk to bring it to that level. Dice remaining strawberries. In a small mixing bowl combine the strawberry puree and the corn syrup, and stir this into the dry ingredients to combine thoroughly. Stir in the chopped stawberries. Beat egg whites until stiff and fold them into the batter. Spoon the batter into the prepared muffin cups and bake for 20 minutes. NOTES: The batter looked very dry to me and so did the muffins when they came out of the oven, they looked funny too. But I just ate one and they are delicious and more moist than the muffins I usually make! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Rhubarb Jam Recipe By :(Judy Ann Cooley) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups rhubarb -- in 1" pieces 3 cups sugar 1 package strawberry gelatin powder Mix and let set overnight. The next day cook for 20minutes at a soft boil. Remove from stove and add slowly 1 package of strawberry jell-o. Stir until completely dissolved. Pour into jars and seal with wax. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Sorbet Recipe By :eastman (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts Fresh Strawberries -- hulled and washed 2 cups Sugar 3 tablespoons Lemon This is a Strawberry sherbert, hope you can get some thing out of it. (ala Julia Childs) Its just a puree of strawberries with sugar and a touch of lemon. Freeze it and you have sherbet. The Sherbet mixture. For 1 quart serving 6 to 8 people, puree 1-1/2 quarts of fresh strawberries (stemmed and washed) in a food processor or through the finest blade of a vegetable mill Q you should have 3 cups. Pour the puree into a metal bowl and add 2 cups of sugar and 3 tablespoons of lemon juice. Set mixture over a larger bowl containing: (ice cubes with water to cover them and 1 Tablespoon of salt.) Beat the strawberry mixture with a wire whip or portable mixer for several minutes while the puree chills and the sugar dissolves completely. Freezing. Either freeze the usual way in a machine or set in the freezing compartment of your refrigerator. In the latter case, beat the puree vigorously when it has started to freeze, in order to break up ice crystals, and beat it once again before it has set . It is ready to serve as soon as it has set. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry-raspberry Sorbet Recipe By :Lowry Seasoning (Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin -- Knox 3/4 cup sugar 1 cup water 1 cup fresh strawberries -- or frozen, pureed 1 cup fresh raspberries -- or frozen, pureed Prepare this dessert ahead of time and keep in the freezer for a special treat. In medium saucepan, combine gelatine and sugar, blend in water. Let sand 1 minute. Place over low heat and stir about 5 minutes or until gelatine is completely dissolved. Let cool to room temperature, stir in remaining ingredients. Pour into 8-inch square pan; freeze 3 hours or until firm. With electric mixer or food processor, beat mixture until smooth. Return to pan and refreeze. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry-rhubarb Pie Recipe By :Better Homes & Gardens Dessert Cookbook (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Egg Beaters(r) 99% egg substitute -- or equiv egg, beaten 1 1/4 cups Sugar 1/4 cup Flour -- Enriched 1/4 teaspoon Salt 1/2 teaspoon Nutmeg 2 1/2 cups Rhubarb -- red, 1" slices 1 1/2 cups Strawberries -- fresh, sliced 1 9 inch pie crust -- lattice crust 1 tablespoon Butter or margarine Adjusted to lower the fat. Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 deg F about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. - - - - - - - - - - - - - - - - - - - NOTES : Cal 378,4 Total 10.4g Sat 3.3g Mono 5.2g Poly 1.2g Cholesterol 5mg Carbs 66.6g Dietary Fiber 1.8g Protein 6.6g Sodium 390mg CFF 24.2% -- Reggie Dwork | Om Mani Padme Hung reggie@jeff-and-reggie.com | Owner eat-lf mailing list Here are a couple of chocolate cakes for you to try. They are both *wonderful* (I think). One was referenced in a post last week and someone else requested a copy of it - Annice's Pudding Cake and the other is a throw in that I think you will be pleasantly pleased with. Reggie * Exported from MasterCook * String Bean Salad Recipe By :(Thomas Gallant) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Black beans 1 can Garbanzo beans 1/2 lb String beans -- cut in 2" pieces, lightly steamed and cooled 3 ribs Celery -- chopped 1 sweet onions -- chopped 1 c Corn -- fresh or frozen 1/2 c Seasoned rice vinegar Drain and rinse the beans very, very well. Mix in all ingredients and pour on seasoned rice vinegar. Refrigerate overnight before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stromboli (Bread Machine Made) Recipe By :The Bread Machine Cookbook II, Donna German (Heather Roch) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --medium (1)-- 3/4 Cup water 1 Tablespoon butter or margarine 1/2 Teaspoon salt 1 Teaspoon black pepper -- coarsely ground 3/4 Teaspoon sugar 2 Cups bread flour 1 1/2 Teaspoons yeast --large (2) 1 1/2 Cups water 2 Tablespoons butter or margarine 1 Teaspoon salt 2 Teaspoons black pepper -- coarsely ground 1 1/2 Teaspoons sugar 3 Cups bread flour 2 1/2 Teaspoons yeast Stromboli- Remove dough from machine and roll into a rectangle. Spread filling ingredients over the middle third of the rectangle so it runs the lenght of the wide end. Fold one side over top of the filling and then the other side on top of that; pinch ends closed. Place, seam side down, on a lightly buttered baking sheet, cover and let rise for about 30 minutes. Lightly olive oil top, and bake in preheated over 350F oven for 20-30 minutes or until done. - - - - - - - - - - - - - - - - - - - NOTES : Thanks to Lt. Morro, USN, for sharing a family recipe on which this is based. Soon to become one of your favorites too! * Exported from MasterCook * Struan Recipe By :Brother Juniper's Bread,Brother P.Reinhart(Marie Lim) Serving Size : 36 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 C Bread Flour -- high gluten 1/2 C Polenta -- uncooked 1/2 C Oats -- Rolled (Raw) 1/2 C Brown Sugar 1/3 C Wheat Bran 4 Tsp Salt -- preferably sea salt 2 tablespoons active dry yeast -- instant (or 3 Tbsp) 1 teaspoon active dry yeast -- instanst 1/2 C Brown Rice -- Cooked 1/4 C Honey 3/4 C Buttermilk 1 1/2 C Water 3 tbsp Poppy Seeds -- for decoration MAKES THREE 1 1/2-lb. (3- one and a half POUND) LOAVES Mixing: In a bowl, mix all of the dry ingredients, including the salt and yeast. Add the cooked brown rice, honey, and buttermilk and mix. Then add 1 C of the water, reserving about 1/2 C for adjustments during kneading. With your hands squeeze the ingredients together until they make a ball. Sprinkle some flour on the counter and turn the ball out of the bowl and begin kneading. Add small quantities of water as needed. Kneading: Because Struan has so many whole grains, it takes longer to knead than most breads, usually 12 to 15 min. The dough will change before your eyes, lightening in color, becoming gradually more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic rather than porridge-like. When you push the heels of your hands into the dough, it should give way but not necessarily tear. If it flakes or crumbles, add a little more water. Proofing: Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover with a damp towel or plastic wrap or place the bowl inside a plastic bag. Allow the dough to rise in a warm place for about 1 hr, until it has roughly doubled in size. Forming loaves: This recipe make about 5 pounds of dough (81 ounces to be exact); to make 3 loaves of 1.5 pounds each, cut the dough into 3 pieces--- each will weight 27 ounces. Roll up each piece into a loaf by pressing on the center with the heels of the hands and rolloing the dough back over itself until a seam is formed. Tuck all the pieces of dough or end flaps into the seam, keeping only one seam in the dough. Pinch off the seam, sealing it as best you can and put the loaf, seam-side down, in a greased bread pan that measures 9 " by 4.5" by 3". Brush an egg wash solution (1 egg beaten into 4 cups water) on the top of each loaf and sprinkle poppy seeds on top. Baking: Cover and allow the dough to rise till it crests over the top of the pan. Bake in a 350 degree F oven (300F for a convection oven) for approx. 45 minutes. The loaf should dome nicely and be a dark gold. The sides and bottom should be a uniform medium gold and there should be an audible, hollow thwack when you tap the bottom of the loaf. If the bread comes out of the pan dark on top but too light or soft on the sides or bottom, take the loaf out of the pan, return it to the oven, and finish baking until it is thwackable. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it. Allow the bread to cool thoroughly for at least 40 min. before slicing. * Proof active dry yeast first in 4 Tbsp of lukewarm water - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Acorn Squash Recipe By :(Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Onion -- chopped 1 cup brown rice -- cooked 3/4 cup skim milk mozzarella cheese -- freshly grated 1/4 teaspoon Salt 1/2 teaspoon Black pepper 2 tablespoons fresh parsley -- minced 2 Acorn squash -- halved and seeded 1. Combine the first 6 ingredients in a large bowl and set aside. 2. Place squash, cut side down, in a microwave-safe baking dish. Cover with lid or plastic wrap and cook for 8 minutes on high. 3. Remove dish and turn squash cut side up. Fill squash halves with rice mixture. Cover and cook an additional 6-8 minutes on high, or until heated thoroughly. 4. Remove cover and let stand for 5 minutes to finish cooking. Serving size: 1/2 squash Nutritional info per serving: 203 cal; 9g pro, 5g fat, 32g carb Exchanges: 1 starch/bread, 1 med-fat meat, 2 vegetables - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Baked Potatoes Recipe By :Ornish, J.E. Hokin, in Eat More, Weigh Less Serving Size : 6 Preparation Time :1:30 Categories : Eat-Lf Mailing List Potatoes Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large potatoes -- baked 2 small garlic cloves -- chopped 2 tablespoons chicken broth 1 cup skim milk -- warmed 1 1/2 cups quark 1/2 teaspoon black pepper -- freshly ground 1/2 teaspoon paprika -- Hungarian 1 package spinach -- cooked * see note Preheat the oven to 350 degrees F. Slice off the tops of the baked potatoes, scoop out the flesh and trasfer to a bowl or saucepan suitable for mashing. Reserve the skins. Simmer the garlic in the stock until softened, about 3 minutes. Mash the potatoes with the warmed milk, quark, sauteed garlic, pepper, paprika and spinach. Stuff the potato mixture back into the reserved potato skins. Place the potatoes in baking dish, and bake them until heated through, about 20 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Spinach should be cooked, squeezed of moisture and chopped. * Exported from MasterCook * Stuffed Bell Pepper Salad Recipe By :WW Cut the Fat (Crystal Davis) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large red bell pepper 6 medium carrots -- sliced 8 ounces mushroom -- chopped 1/2 cup basmati rice -- or jasmine rice 1/2 cup onion -- chopped 2 tablespoons white wine 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar -- or white wine vin. 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon black pepper -- or to taste Cut the stem out of the bell peppers. Cut in half lengthwise and remove seeds and membrane. Cover a 13x9 cookie sheet with foil. Place bell peppers on foil-lined cookie sheet and cover with more foil. Bake, covered, at 425 degrees for 20 minutes. Remove covering foil and bake uncovered for another 15 minutes. Meanwhile, blanch the carrots in rapidly boiling water for 5 minutes, then drain and set aside. Cook the onion for about 5 minutes in cooking spray, then add mushrooms and cook just until done and they begin to release a little moisture. Remove from heat and set aside. Prepare 1/2 cup dry basmati or jasmine rice with 3/4 cup water, simmer, covered, 15 minutes. Combine carrots, mushrooms, rice, vinegars, wine, and spices in a medium bowl. When the peppers are done, remove from cookie sheet and allow to cool. Fill the four pepper halves with the vegetable-rice mixture and serve at room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Cabbage (W/tvp) Recipe By :The TVP Cookbook (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 whole cabbage -- leaves 4 large shiitake mushrooms -- dried 1 cup boiling water 1 cup TVP granules 7/8 cup boiling water 1 tablespoon ketchup 1 cup onion -- chopped 1 clove garlic -- minced 1 tablespoon olive oil -- optional 1 cup cooked brown rice 1 teaspoon salt 1/4 teaspoon mace -- or nutmeg 1/2 teaspoon coriander 16 ounces canned tomatoes 1 teaspoon honey Stuffed Cabbage Rolls - an ethnic dish with a robust flavor Makes 12 rolls Remove the center core from a large green cabbage. Pleace head in a colander and pour hot water over it to loosen the leaves or microwave the whole head for 5 minutes on high. Cool slightly and remove 12 leaves. Remove hard center from each leaf. Soak for 15 minutes: 4 large dried shiitake mushrooms 1 cup boiling water Remove the mushrooms and chop, discarding the stems. Combine: 1 cup TVP granules 7/8 cup boiling water 1 tbl ketchup Heat in a pan and saute until soft or microwave for 2 minutes: 1 cup of onion (1 medium), chopped 1 clove of garlic, minced 1 tbl olive oil Combine for the filling: 1 cup cooked brown rice the chopped shiitake mushrooms the onions and garlic the soaked TVP 1 tsp salt 1/4 tsp mace or nutmeg 1/2 tsp coriander Place each cabbage leaf on a work surface, outside down. Fill with about 2 tbl of the TVP mixture, fold sides of leaf into center and roll up. Place seam side down in a lightly oiled 11"x9"x3" dish. For the sauce, whiz in a blender: 1 (16 oz) can whole tomatoes 1 tsp honey Spoon sauce over rolls. For oven baking, cover with foil and bake at 350 for 35-40 minutes. For microwave, cover tightly with plastic wrap and cook on medium high for 15 minutes; pierce plastic wrap to release steam and uncover. Per Roll: Calories: 74; Protein: 5 grams; Carbo: 12 grams; Fat: 1 gram -- - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed French Toast Recipe By :American Heart Association Quick and Easy Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices French Bread -- 1-inch thick 1/4 cup nonfat cream cheese -- or lowfat 1/2 teaspoon orange peel -- finely shredded 1 teaspoon orange juice Egg substitute equal to 3 eggs 2 tablespoons skim milk Vegetable oil spray Cut a pocket horizontally into each slice of French bread, being careful not to cut all the way through. Set aside. In a small bowl, stir together cream cheese, orange peel, and orange juice. Spoon about 1 heaping teaspoon cream cheese mixture into each bread pocket. Spread evenly with a knife. In a shallow bowl, beat together egg substitute and milk. Place a slice of stuffed bread into egg mixture. Let it soak about 30 seconds. Turn bread over and let it soak another 30 seconds. Repeat with remaining pieces of bread. Spray a griddle or large skillet with vegetable oil. Place over medium heat. Cook bread slices 3 to 4 minutes on each side or until golden brown. Serve warm. >From: pjeanj@nti.net (Phillip Johnson) From ???@??? Wed Sep 04 12:25:07 1996 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Fresh Peaches Recipe By :Home Cooking, 8/94 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Sm Peaches -- ripe 2 Tbsp Lemon Juice 2 Tbsp Sugar 1 Tbsp Golden Raisins -- chopped 3/4 C nonfat Ricotta Cheese Peel peaches and cut in half, removing pits. Keep halves paired. Rub peach halves with lemon juice and sprinkle with sugar. Stir raisins and ricotta together. Heap mixture into half of each peach and cover with second half to re-form peach. Stand peaches upright, letting the halves separate slightly at the top to show a mound of filling. Serves 8 This is very good! Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 68.2 Fat 0.1g Carb 14.7g Dietary Fiber 1.8g Protein 3.5g Sodium 17mg CFF 1.1% * Exported from MasterCook * Stuffed Jalanpenos Recipe By :Ron Cook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Chile Pepper Dishes Eat-Lf Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- jalapenos nonfat cream cheese pimiento STUFFED JALAPENOS A co-worker brought a can of MILD jalapenos and some soft tub FF cream cheese to the office today (yes, I'm off Sunday/Monday this shift so had to work on the holiday). He proceeded to sit down and stuff each pepper half with the plain cream cheese. As I watched this I thought that mixing pimientos with the cheese would make for a nice holiday appetizer (green/red). They were very good plain. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Mushrooms Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 large mushrooms 5 stalks celery -- finely minced 1 onion -- finely minced 2 tablespoons dijon mustard 1 teaspoon oregano 1 clove garlic -- finely minced (to 2 cloves) Clean mushrooms and remove stems. Set caps aside. Finely mince the mushroom stems. In a skillet sprayed with Pam add all the vegetables. Saute until tender and onions are translucent. Add remaining ingredients and saute another 2-3 minutes. Stuff mushroom caps with mixture. Place on cookie sheet covered with foil. Broil for about 5-10 minutes, until lightly brown. Serve hot. I haven't tried these but the person who gave me the recipe says they are delicious! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Mushrooms #2 Recipe By :(Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound button mushrooms -- stems removed (I like to use the smallest I can find) 3/4 Cup bread crumbs -- Italian seasoned 2 garlic cloves -- minced (or more!) 1/4 Medium onion -- chopped 1 Teaspoon Italian seasoning -- (or ff parm) 1/4 Cup parmesan cheese water Place mushrooms open side up on a non-stick baking sheet and place under the broiler for 5-8 minutes (insides will fill with "mushroom juice"). Turn mushrooms over and broil for another 4 minutes. Remove from oven. Saute onions and garlic in a nonstick pan until both have brown a bit. Use sauteeing liquid of choice if necessary (balsamic vinegar is nice). In a bowl mix onion/garlic mixture, breadcrumbs, italian seasoning, and parmesan. Add water, a couple of tablespoons at a time, until mixture is moist enough to stick together well (do NOT make this soupy). Stuff mushrooms generously. If desired, sprinkle a little more cheese on top of each mushroom. Place mushrooms back on non-stick baking sheet and bake at 400 for 20 minutes or until tops are brown. Enjoy! - - - - - - - - - - - - - - - - - - -