* Exported from MasterCook * Stuffed Mushrooms #3 Recipe By :Salsas!,Andrea Chessman (Kim Allen) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound button mushrooms -- washed and patted dry 1 onion -- finely chopped 2 Cloves garlic -- minced Pam 1 Cup nonfat Parmesan cheese -- grated 6 Tablespoons salsa 1/2 Cup dry bread crumbs -- finely chopped Break the stems off the mushrooms. Set the caps aside and mince the stems. Spray a non-stick skillet with Pam and heat to medium low. Add the onion and saute for 3 or 4 minutes, til soft. Add the garlic and saute just until aromatic. Add the mushroom stems and continue to saute for another 3 minutes. Remove from heat and add the cheese, salsa, and bread crumbs; mix well. Fill the mushroom caps with the filling. Place the caps in a single layer in a baking dish sprayed with Pam. Hold in the refrigerator til ready to serve. Just before serving, place the mush- rooms under a preheated broiler and broil for 4-5 minutes til the tops are lightly browned. Serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Peppers Recipe By :Fatfree List (Pete Brauer) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Rice Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large chili peppers 2 cups rice -- (your favorite) 2 tablespoons Creole seasoning -- (or to taste) 1 small onion 1 1/2 cups frozen mixed vegetables Preheat oven to 400 degrees. Cut tops off peppers and take seeds out. Place peppers on a tray and roast about 30 minutes. Meanwhile cook rice according to directions. I add the onions, creole spice (I buy this premixed), and frozen veggies with a little extra water and this is what I cook the rice in. Go sit and relax. When peppers and rice are done, take pepper out of the oven and stuff with the rice and serve. Yummy. The leftovers make a great lunch too. (oops forgot to say to chop the onion into small pieces -- if you like the onion soft instead of kind of crunchy nuke it in the microwave for a few minutes first) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Pita Recipe By :Australian Weight Watchers (Deborah Rohrlach) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wholemeal pita -- 60g 60 g cottage cheese 1 cup alfalfa sprouts chopped celery capsicum snow peas sprouts tomato beetroot cucumber. FAT = 5.5 grams FIBRE = 10.5 grams Serve with: 1 cup pineapple juice -- with 1 cup mineral water - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Pumpkins With Herbs And Bread Crumbs Recipe By :Vegetarian Times,Oct 93 (Curtis Jackson) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pumpkin -- miniature (about 4 to 5 inches in diameter) 1/2 c Vegetable broth 1/2 c Celery -- diced 2 cups whole wheat Bread -- cubed, or rye 1 t Oregano -- dried 1/2 t Black pepper -- ground 1/2 c Carrots -- thinly sliced 1/4 c Parsley -- fresh, minced 1 c Onion -- diced 1 t Olive oil -- or apple juice Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Shells Recipe By :Mr. Food Cooks Like Mama (Matejka) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Stuffing Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spaghetti Sauce -- pref. homemade 1 pound ground turkey -- cooked 1 package mushrooms -- (8 oz) sliced 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 2 cloves garlic -- minced 2 cans tomatoes -- (14.5 oz) crushed 1 can tomato paste -- (6 oz) 1 teaspoon granulated sugar 3 teaspoons oregano 3 teaspoons basil 2 teaspoons salt 1 teaspoon black pepper Stuffing for Shells: 1 package pasta shells -- Jumbo (12 oz) 1 package nonfat cottage cheese -- (24 oz) 3 cups nonfat mozzarella cheese 1/2 cup nonfat parmesan cheese 2 egg whites 1 tbsp parsley 1 tsp salt 1/2 tsp black pepper To prepare spaghetti sauce, saute' mushrooms, onions, peppers, and garlic until tender. Then, add meat and cook until no pink remains. Drain. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set aside. Preheat oven at 350. To prepare stuffing, bring water to a boil in a large pot and add shells. Return to a boil, then continue cooking for 5 to 6 minutes more, or until shells are barely tender. Drain and set aside on flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley, salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x 2" pan. Fill each shell generously with chesse mixture, about 1 tablespoon in each shell. Place filled shells in pan. Pour remaining spaghetti sauce over each shell, then top with remaining mozzarella cheese. Bake for 45 minutes or until golden. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Zucchini Recipe By :Lean & Luscious (Crystal D. Davis) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 zucchini -- about 8 ounces each 2 teaspoons parmesan cheese 1 tablespoon bread crumbs -- from toast not bought 1 1/2 teaspoons bread crumbs -- from toast not bought 2 ounces lowfat mozzarella cheese -- shredded (about 1/2 cup) 1/2 cup onion -- finely chopped 2 T tomato paste salt and freshly ground pepper to taste 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 t garlic powder -- or 1-2 cloves garlic -- minced Trim ends off squash and boil about 10 minutes, until tender-crisp and leaning towards crisp. Cut the squash in half lengthwise and carefully scoop out the pulp leaving the shell intact. I find a grapefruit spoon is handy for this. Chop the pulp. Saute onion and fresh garlic (if used instead of garlic powder) in non-stick cooking spray in a non-stick pan. Once limp or a little brown, add the pulp, bread crumbs, Parmesan, tomato paste, salt and pepper, oregano, basil, and garlic powder (if used instead of fresh garlic). Cook just a minute or so until bread crumbs absorb some moisture and Parmesan is melted. Stuff this mixture into zucchini shells, top with mozzerella and bake at 350 degrees for 20 minutes until heated through and cheese is melted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar Cookies Recipe By :(Anita A. Matejka) Serving Size : 34 Preparation Time :0:30 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 c margarine -- softened 1/3 c diet margarine -- softened (Promise Ultra Fat Free Spread ) 3/4 cup sugar 1 egg white -- whipped 2 tsps vanilla 1 tbsp skim milk 2 c flour 1 tsp baking powder 1/4 tsp salt Preheat oven at 350. Prepare baking sheets with cooking spray. In a mixing bowl, combine margarine, spread, sugar, egg white, and vanilla. In another mixing bowl, combine flour, baking powder, and salt . Add wet ingredients with dry ingredients just until moistened. Cover and chill overnight. On a heavily floured surface (dough will be sticky that's why more flour is needed), roll dough 1/8" thickness. Using a 2 1/2 " cutters, cut dough into desired shapes. Arrange 1" apart on prepared baking sheet. Bake for 15 minutes and lightly browned. If desired, decorate cookies with Powdered Sugar Icing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar Cookies, Fatfree Recipe By :Lou B. Parris Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Egg Beaters(r) 99% egg substitute -- (4 oz) 2 cups Sugar 2 teaspoons Baking powder 1/4 teaspoon Salt 2 teaspoons Vanilla 2 cups Flour Preheat oven to 350 degrees. In a medium bowl, mix the above ingredients together one at a time. Blend well after each addition (dough should be fairly dry). Drop dough onto a cookie sheet that has been lightly sprayed with cooking spray. Bake for 10-12 minutes. Cool for about 3-5 minutes before removing from cookie sheet. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugarless Cake Recipe By :Louisiana Woman's Ministries (Amie Lee Hale) Serving Size : 6 Preparation Time :0:00 Categories : Cakes & Frostings Diabetic Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Raisins 2 c Water 1 Egg -- beaten 1/2 cup Shortening 1 c Rolled oats 1 1/2 ts Vanilla 1 1/2 ts Equal(r) sweetener 1 cup Flour 1/2 ts Salt 1 t Baking soda 1 t Cinnamon Combine raisins and water & cinnamon in saucepan under low heat for 15 mins. Let cool. Add beaten egg & shortening, oats, sweetener & vanilla. Sift flour, salt, soda & cinnamon. Mix all together well. Pour into a greased 1 layer cake pan & bake at 350 degrees F. for 30-35 minutes by Amie Lee Hale From Louisiana Woman's ministries (assemblies of God) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sumeshi (Vinegar Taste Rice For Sushi) Recipe By :Yoko Kamit Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rice -- (1 cup = 200 ml) kobu-dashi (See the above 1.) -- or water 1 tablespoon sake -- (to 2T) (Jap wine) 1/3 cup rice vinegar 1/2 tsp salt 1 Tb sugar Yields: 5-6 servings 2.1 Heat sugar, salt and vinegar until sugar and salt melt. 2.2 Cook rice with kobu-dashi and sake. (according to your rice cooker instruction) 2.3 Add the sweet vinegar(2.1)to the cooked rice and stir. Coolen it with fun immediately. (to coolen as soon as possible is important) Once sumeshi is available, you can make a variety of sushi dishes. (See recipe for Sushi-Authentic) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Berry Pie Recipe By :First For Women, 7/15/96 (Reggie Dwork) Serving Size : 8 Preparation Time :3:20 Categories : Desserts Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Sugar 3 Tbsp Cornstarch 1 1/2 C Water 1 Pkg Jell-O Sugar Free -- Any Red Jello, -- (I Used Sugar Free) 1 C Fresh Blueberries -- *Note 1 C Cherries -- Fresh, Sliced, Pit 1 C Fresh Peaches -- Sliced 1 Keebler Chocolate Pie Crust -- **Note 2 cups Cool Whip Lite(r) -- Optional *NOTE: the berries used in the original recipe were blueberries, raspberries and sliced strawberries. **NOTE: Reduced Fat Ready Crust Graham Cracker 6 oz - I used the Keebler Reduce Fat chocolate crust 6 oz. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium het until mixture comes to boil; boil 1 minute. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust. Refrigerate 3 hours or until firm. Garnish with whipped topping (optional). Store leftover pie in refrigerator. >From an ad in First For Women, 7/15/96. This is INCREDIBLE!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Cheesecake Recipe By :Healthy Living;Quick & Healthy (Judy Ann Cooley) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces nonfat cream cheese -- (bar type) at room temperature 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup egg substitute -- (equal to 3 eggs) 2 tablespoons corn flake crumbs -- (optional) 2 cups fresh fruit -- sliced Preheat overn to 325 degrees. In large bowl, combine cream cheese, sugar, vanilla, and almond extract. Using an electric mixer, beat at high speed until blended. On low speed, beat in the egg substitute. Increase speed to high and continue to beat until well blended. Spray a 9" pie pan with nonstick cooking spray. Add cornflakes crumbs (optional) to pan and shake lightly to coat bottom and sides. Pour in cream cheese mixture. Bake for 45 minutes - or until center is set, but not firm. Cool on wire rack. Chill in refrigerator several hours - then arrange fresh fruit (e.g., kiwi, blueberries, strawberries) on top before serving. (Canned reduced-calorie cherry pie filling can be substituted for fresh fruit.) Serves 12. Like M Stewart says, "It's a good thing." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Chili Recipe By :(Anita Matejka) Serving Size : 8 Preparation Time :0:45 Categories : Chilis Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sm onion -- chopped 1 1/2 cloves garlic -- minced 1 tbsp olive oil 1 can chicken broth -- (10 1/2 oz) 1 c kidney beans 1/4 c celery -- chopped 1/4 c carrots -- sliced fine 1 c squash -- chopped 1 c zucchini -- chopped 1 c bell peppers -- chopped 1/4 lb mushrooms -- sliced 1/2 c tomatoes -- chopped 2 tsps chili powder 1 tsp cumin 1/4 tsp black pepper 1/8 tsp cayenne 1 c tomato sauce 1 tsp honey In a large saucepan, cook onion and garlic, in oil until tender. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft. Mix in chili powder, cumin, black pepper, and cayenne until blended. Simmer all ingredients about 1 to 2 hours or until bubbly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Chili, Cold (Gazpacho-like) Recipe By :(Anita Matejka) Sharen Rund Serving Size : 8 Preparation Time :0:45 Categories : Chilis Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sm onion -- chopped 1 1/2 Cloves garlic -- minced 1 Can chicken broth -- (10 1/2 oz) 1 C kidney beans 1/4 C celery -- chopped 1/4 C carrots -- sliced fine 1 C squash -- chopped 1 C zucchini -- chopped 1 C bell peppers -- chopped 1/4 Lb mushrooms -- sliced 1/2 C tomatoes -- chopped, preferably fresh, if now, S & W ready-to-eat tomatoes 2 Teaspoons chili powder 1 Tsp cumin 1/4 Tsp black pepper 1/8 Tsp cayenne 1 C tomato sauce -- optional tomato juice -- or V8 In a large saucepan, cook onion and garlic, in oil until tender. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft. Mix in chili powder, cumin, black pepper, and cayenne until blended. Simmer all ingredients about 1 to 2 hours or until bubbly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Fruit Rice Cakes Recipe By :Light, Lean & Low Fat (Karen Mintzias) Serving Size : 6 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Rice Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Rice cakes 1/4 c Light cream cheese -- softened 11 oz mandarin oranges -- drained 1 Kiwi fruit -- peeled & sliced 1/2 c Fresh strawberries -- sliced Top rice cake with cream cheese, then with fresh fruit. Each serving provides: * 87 calories * 2.3 g. protein * 2.0 g. fat * 15.6 g. carbohydrate * 0.9 g. dietary fiber * 56 mg. sodium * 5 mg. cholesterol Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Garden Cabbage Salad Recipe By :smgin2@sprynet.com Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 head red cabbage -- shredded 1/2 head cabbage -- shredded 2 green peppers -- sliced 1-inch thick 1 yellow pepper -- sliced 1-inch thick 2 carrots -- shredded 1 large onion -- chopped 1 apple -- chopped 8 ounces fat-free Italian salad dressing 6 tablespoons brown sugar 5 cloves garlic -- chopped fine This is best made the day before so it can marinate overnight. Use a large glass bowl for intial mix. Shred cabbage & carrots. Cut peppers, apples, onions & garlic. Toss these lightly in bowl. Mix Italian dressing with brown sugar. Pour over salad and mix. Refrigerate for several hours or overnight. Calories per serving 59.5, 0.3 fat, 3.5% fat content. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Orange Cooler Recipe By :The Workbasket Aug., 1988 (Reggie Dwork) Serving Size : 2 Preparation Time :0:15 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Crushed Ice 1 Orange -- peeled and chunked 1/2 Papaya -- cut into sm. pieces 1/2 Lemon -- juice of 2 Tbsp Sugar Lemon-Lime Soda Orange And Lemon Slices -- for garnish Mint Leaves -- for garnish In blender, combine ice, orange, papaya, lemon juice and sugar; blend until smooth. Pour into two tall glasses. Fill with soda. Garnish with orange and lemon slices and mint. Makes: Two 10 oz glasses Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 114.2 Fat 0.3g Carbs 30.5g Dietary Fiber 2.9g Protein 1.4g Sodium 7mg CFF 1.9% * Exported from MasterCook * Summer Pudding Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices white or wholemeal bread -- crusts removed 1 lb summer fruit: mixture of strawberries -- raspberries cherries, black currants, red currants (Frozen fruit works too) 2 tbs sugar -- according to taste -- (2 to 3) Line a 2-pint pudding basin with the bread, reserving a slice or two for the lid. Heat the fruit gently with the sugar just until the juices run and the sugar is dissolved - you don't want to cook it thoroughly. Put the fruit into the basin, inside the bread, which will promptly go purple, and cover with extra bread. Now cover with a plate or saucer small enough to go just inside the basin, and weigh it down (use a couple of tins) in the fridge overnight. Next day, turn out on to a plate. Serve with cream, custard, yogurt or fromage frais according to taste! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Spaghetti Recipe By :Julia Child (Beverly Gayle Whittington) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole tomato -- chopped parsley -- chopped basil oregano red cider vinegar -- or tarragon vinegar Chop 3 tomatoes,drain seeds and juice in collander & reserve. Add finely chopped parsley,basil, garlic, & oregano to tomatoes. Sprinkle a couple of three dashes of red cider or tarragon vinegar. Refrigerate. Serve cold tomato mixture over hot pasta on a warm day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Squash Salad Recipe By :Jessica Shawl Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole zucchini -- diced 2 whole yellow squash -- diced 3 whole green onion -- diced 2 whole roma tomato -- diced 1/4 cup sun-dried tomatoes -- diced 3 tablespoons cider vinegar 1/2 teaspoon dried oregano salt and pepper Mix everything together. This is suppose to be eaten plain like a salad, but I put it on some pasta and tried it on rice too, and liked it like that. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Tomato And Vidalia Onion Salad Dressing Recipe By :Rose Geiger- 657-0570@MCIMail.com (Catherine A. Carlson) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces canned tomatoes -- wedges, keep juice 1 large vidalia onion -- any sweet onion ok 2 tablespoons vinegar -- herb or favorite -- may want more 1/2 teaspoon poppy seeds 1/2 teaspoon celery seed 1/2 teaspoon garlic salt 1 1/2 teaspoons basil 1/2 teaspoon cilantro 1/2 teaspoon dill weed 1/2 tablespoon sugar -- more/less 2 taste 1/2 teaspoon citric acid -- optional, adds shelf life 1. Saute Onion along with the spices in a small amount of veggie broth, wine, or water until transparent and tender. 2. Put tomatoes and onion mixture in blender, add vinegar and sugar. Blend on low speed. 3. Taste, add more vinegar, salt, and/or more sugar to suit your individual taste buds. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-dried Tomato And Green Onion Recipe By :Homearts Cooking (Lou & Sally Eisenberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium green onion 5 sun-dried tomatoes When making the couscous, add the ingredients to the water. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-dried Tomato Pesto Recipe By :(Ania Meador) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sun-dried tomatoes -- softened just a bit in boiling water 1 handful walnuts olive oil garlic rosemary thyme parmesan romano red pepper Saute the garlic briefly in the olive oil. Process all ingredients slightly in the food processor. Don't process too much or it will lose its texture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-dried Tomato Sauce Recipe By :F. Stewart Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sun-dried tomatoes -- soaked 1 cup skim milk 2 T Butter Buds(r) 2 T Pillsbury Shake and Blend Flour salt and pepper I soaked the tomatoes in hot water for 10 minutes. While they were soaking I made a white sauce with a cup of skimmed milk, 2 tbsp. Butter Buds liquid, 2 tbsp. Pillsbury Shake and Blend flour, salt and pepper. I used kitchen shears to snip the tomatoes into small pieces and added them until I got a nice color and taste (the first time I had to stop and soak more tomatoes). Sorry I don't know the exact quantity of tomatoes. I can't do nutritional calculations on it but it should be very low in fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunday Chili Recipe By :Veg Times, Jan, 94 (Linda Henderson) Serving Size : 1 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Potatoes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dried kidney beans -- (i used canned) 1 large onion 4 cloves garlic -- minced 1 green bell pepper -- chopped 1 cup cabbage -- coarsely chopped 1/2 cup potato -- unpeeled and diced 1 can tomatoes -- (10 oz.) with liquid 1 tablespoon chili powder -- (1 to 2) 1/2 teaspoon cumin 1/2 cup brown rice -- uncooked 5 cups water -- or vegetable broth salt and pepper to taste soak beans overnight in cold water to cover. drain. put beans in slow cooker. in a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. continue cooking, stirring frequently, for 3 min; transfer to slow cooker. add rice and broth, cover and cook on low for 6 to 8 hours. season to taste. servers 8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunday Morning Eggbeater Sourdough Pancakes Recipe By :Phil Landis Serving Size : 3 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Active Whole Wheat Starter 1/2 cup Egg Beaters(r) 99% egg substitute -- 2 egg equivalent? 2 teaspoons brown sugar 1/4 cup nonfat dry milk powder -- optional 1 teaspoon baking soda Mix the active starter, eggs, powdered milk, and brown sugar. Stir well with a wooden or plastic spoon. Add either water or whole wheat flour until the batter reaches the desired consistency. This will require a little experimentation since some like the batter to be as thin as melted ice cream, while others like it to pour thick and slowly. Stir in the teaspoon of baking soda, allow to stand for a minute, then pour onto a hot, oiled griddle (cast iron works best). Flip when bubbles pop in the center & serve when both sides are golden brown. I always use whole wheat starter as it produces pancakes with a much richer, nuttier taste than if white flour is used. I keep a small crock with about 4 cups of starter either actively growing or stored in the refrigerator. You can use starter directly from the refrigerator, but for optimal results, prepare the 2 cups of active starter the night the night before by mixing one cup refrigerated starter, one cup whole wheat flour, and 1/2 cup warm water. Let grow overnight and prepare batter in the morning just before cooking. Variations: 1. Add a cup of blueberries or other fruit before cooking. 2. Try adding 1/2 cup of buckwheat, cracked wheat, wheat germ, etc. 3. Omit brown sugar and add 1 cup Granola for extra-nutty pancakes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunday Morning Sourdough Pancakes Recipe By :Allen Todd,9/19/93 (Phil Landis) Serving Size : 3 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Active Whole Wheat Starter 2 Eggs 2 teaspoons Brown sugar 1/4 cup nonfat dry milk -- optional 1 teaspoon baking soda Mix the active starter, eggs, powdered milk, and brown sugar. Stir well with a wooden or plastic spoon. Add either water or whole wheat flour until the batter reaches the desired consistency. This will require a little experimentation since some like the batter to be as thin as melted ice cream, while others like it to pour thick and slowly. Stir in the teaspoon of baking soda, allow to stand for a minute, then pour onto a hot, oiled griddle (cast iron works best). Flip when bubbles pop in the center & serve when both sides are golden brown. I always use whole wheat starter as it produces pancakes with a much richer, nuttier taste than if white flour is used. I keep a small crock with about 4 cups of starter either actively growing or stored in the refrigerator. You can use starter directly from the refrigerator, but for optimal results, prepare the 2 cups of active starter the night the night before by mixing one cup refrigerated starter, one cup whole wheat flour, and 1/2 cup warm water. Let grow overnight and prepare batter in the morning just before cooking. Variations: 1. Add a cup of blueberries or other fruit before cooking. 2. Try adding 1/2 cup of buckwheat, cracked wheat, wheat germ, etc. 3. Omit brown sugar and add 1 cup Granola for extra-nutty pancakes. Waffles: **CAUTION*** Not recommended for low fat diets. Add 1/4 cup vegetable oil to basic recipe and cook in a waffle iron for delicious waffles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sundried Tomato Sauce Recipe By :COOK'S CHOICE, Robin Vittetta (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces sun-dried tomatoes -- (packed without oil), about 20 2 cups low sodium chicken broth 1 teaspoon dried oregano 1/4 cup chopped basil 1/4 teaspoon black pepper NOTE FROM TINA: This might be a good place to try those oven-dried (home) tomatoes - much cheaper. Put tomatoes in large saucepan, pour over broth and stir in oregano. Place over hot stove and bring to a boil. Simmer for 30 minutes. Stir in basil and pepper. Remove from heat. Process with blender until smooth. Return to heat for 6-10 minutes. Top grilled fish with sauce and serve with steamed spinach. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunshine Egg 'N Toast Recipe By :Woman's Wolrd Mag, 10/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole egg -- poached 1 slice whole wheat bread -- toasted 1 teaspoon diet margarine 1 teaspoon parmesan cheese 1/8 teaspoon parsley Poach 1 egg and place on 1 slice wheat toast spread with 1 t low fat margarine. Top with 1 t Parmesan and 1/8 t parsley. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Superb Spinach-cheese Lasagna Recipe By :The Vegetarian Gourmet,Bienenfelds (Robin Sherwin) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 Large Onion -- Chopped 6 Cloves garlic -- Minced 4 cups tomato puree 1 tsp onion powder 1 Tb Italian seasoning 1/4 tsp black pepper Pasta: 1 Pound whole wheat lasagna noodles -- cooked until tender Cheese-spinach Filling: 4 cups nonfat cottage cheese -- whipped 2 tsp. Onion powder 1/2 teaspoon garlic powder 2 packages frozen chopped spinach -- thawed Saute the onion and garlic in a non-stick frying pan, adding a little water several times as needed to keep onions from sticking and burning. When onions are soft, add tomato puree, onion powder, and seasonings. Simmer sauce slowly for 25 minutes and remove from heat. While sauce is cooking, heat water for lasagna noodles in a large pot until water is boiling rapidly. Add noodles, and cook according to instructions on package. Rinse and leave the noodles in cool water until ready to use. Drain noodles well just before assembling lasagna. Mix together whipped cottage cheese, onion and garlic powder and set aside. Squeeze out spinach and set aside. To assemble: Layer lasagna in a 9X13 inch nonstick or glass oven-proof baking pan in the following order: 1> 1 cup of sauce for the bottom of pan, 2> a layer of noodles, 3> 3/4 cup sauce spread over noodles, 4> 1/2 of cottage cheese over noodles, 5> 1/2 of spinach on top of cottage cheese, 6> another layer of noodles, 7> repeat #3,4,5 and 6, 8> top with sauce. Bake lasagna in a 350 degree oven for 1 hour or until hot and bubbly, and light brown on top. Let stand for a few minutes before serving. Serves 6-8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Supper Salad Recipe By :Weight Watchers (Kathy Cox) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 oz pasta -- rings 2 cups cucumber -- thinly sliced 1 1/2 cups tomatoes -- diced 8 oz. shrimp -- drained (2 cans) 1 cup celery -- chopped 1/2 cup green pepper -- chopped 1/4 cup green onion -- chopped Dressing 1/2 cup nonfat mayonnaise -- or lowfat 1/2 cup nonfat plain yogurt 1/2 cup Italian salad dressing 2 Tblsp. prepared mustard 1 teaspoon dill weed 1 tsp salt 1/8 tsp pepper Prepare pasta by package directions, drain. Combine pasta, cucumber, tomatoes, shrimp, celery, green pepper and onion. Blend dressing. Toss with salad material. Makes 8 services at 1 1/3 cups each - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sushi-authentic Recipe By :Yoko Kamit Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** See also Sumeshi Recipe Once sumeshi is available, you can make a variety of sushi dishes; (1) Chirashi-zushi(put any sliced law fish on the sumeshi as many as you want, eat with soy sauce and wasabi(Japanese horse radish) (2) Temaki-zushi(Put sumeshi and any law fish on a handfull size see-weed and roll it, eat with soy sauce and wasabi (3) Nigiri-zushi(it might be called just sushi)-- To make nigiri-zushi is very difficult(looks easy though). Put a piece of sliced law fish with wasabi. (In the above three dishes, I wrote xxx-zushi, not -sushi. Meaning is the same. In Japanese, when any word comes before sushi, sushi is pronouced as zushi.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Lemon Curd Recipe By :(Jeunesse Voges) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 250 grams skim milk 6 leaves gelatin -- (the large ones) 250 grams lowfat yogurt juice of 2 lemons 1 tablespoon sugar liquid sweetener to taste Split the eggs and beat egg-yellow til foamy. Bring milk to a boil,and carefully add the egg-yellow while stirring til it's slightly thickened. Take curd of stove and stir in the prepared gelatine.Stir for a while til desolved. Leave to cool for 15 min.Meanwhile beat egg-whites and sugar til very stiff. Stir yoghurt and lemonjuice in curd and carefully add the stiff egg-whites. Add liquid sweetener to taste. Stirring as less as possible. Bon Appetit !!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa Rye Bread Recipe By :"Bread Machine Magic" by Linda Rehberg, Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 pound Loaf: -- (1 Lb Loaf:) 1 1/8 Cups Water -- (3/4 - 7/8 C) --To 1 1/4C 2 1/2 Cups Bread Flour -- (1 1/3 C) 1 Cup Rye Flour -- (2/3 C) 1 Teaspoon Salt -- (1/2 T) 1 Tablespoon Oil -- (2 Tsp) 1 Tablespoon Honey -- (2 Tsp) 1 Teaspoon Caraway Seed -- (1/2 Tsp) 1/2 Teaspoon Fennel Seeds -- (1/4 Tsp) 1 1/2 oranges -- (1 orange) -- grated rind 2 Teaspoons Active Dry Yeast -- (1 1/2 Tsp) The fennel seeds add an unusual licorice flavor to this bread. Thinly sliced it's good enough for any smorgasbord. Place all ingredients in bread pan and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: REGULAR MENU SELECTION: BAKE >From: "Bread Machine Magic" by Linda Rehberg, Lois Conway >From: BreadMagician@prodigy.com ( LINDA REHBERG) BBD >from: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Meatballs Recipe By :Alice Adams Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Chicken Eat-Lf Mailing List Meats Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb lean ground beef 1/2 lb ground turkey bread crumbs egg substitue parsley chopped onion 1 dash nutmeg 1 can Healthy Request mushroomsoup 1 can Healthy Request chicken soup 1 can nonfat beef broth -- or bouillon cube 1/2 can white wine -- or sherry Saute half a pound of Healthy Choice ground beef (or 95% beef) and about 1 1/2 lbs. ground turkey. Put into strainer and pour hot water over meat. Let drain. Make meatballs ( I use fine bread crumbs, egg substitute, parsley, finely chopped onion, a dash of nutmeg). Put 1 can HR mushroom soup, 1 can HR chicken soup, and either 1 can defatted beef broth or a beef bouillon cube in saucepan. Add 1/2 can white wine or sherry, add meatballs, bring almost to boiling, then let simmer for an hour or two. Put the meatballs on a cookie sheet coated with spray, and bake them in the oven till done--350 for about 20 minutes, then add to sauce. Depending upon how thick you want sauce, add liquid to bring to desired thickness. I usually play around with the beef broth--I start with 1/2 can then go from there. If you refrigerate for next day serving, you can skim any extra fat off the top. This is great served over rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Rice Pudding Recipe By :linda.magee@burbank.com Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Long-Grain Rice 4 C Milk -- not low fat 3 Lg Eggs 2/3 C Granulated Sugar 2 Tsp Vanilla 2 Tbsp Butter or margarine -- melt 1/4 Tsp Salt Ground Cinnamon -- to taste Raisins -- optional Here's my all-time fav. rice pudding recipe. It forms two layers, the rice is on the bottom and the custard is on the top...good stuff! It takes a bit of time to make, but WELL worth it. Oh, it's a baked pudding. Butter a 11 x 8 x 3-inch casserole or pan (the dish/pan size is important, don't use a larger pan or your custard layer will be too shallow); set aside. In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water until the rice is tender, about 45 minutes. Pour into prepared pan. Preheat oven to 375-degrees. In a mixer bowl, lightly beat the eggs until frothy. Add the sugar, vanilla, butter, salt and remaining milk and mix well. Pour over the rice and sprinkle cinnamon liberally over the top; DO NOT stir in. Place dish in a pan of hot water (about 1/2 way up the sides of the dish). Bake for 50-60 minutes, or until the pudding is slightly puffy and is firm on top. Remove from the hot water and cool on a rack. Serve at room temperature or chilled (mine never lasts that long, I eat it HOT! :)' - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Rye Bread Recipe By :Bread Machine Ckbk, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 medium size loaf: 7 ounces water -- (1 cup less 2T) 1/4 cup Honey 1 tablespoon Butter 1 1/2 teaspoons Salt 2 teaspoons Caraway Seed 1/2 teaspoon orange peel -- grated 1 cup Rye Flour 1 1/2 cups Bread Flour 1 1/2 teaspoons Yeast use basic cycle Hope these are what you're looking for. Another suggestion is if you happen to have an old recipe for making Swedish Limpa by hand, I'm sure Linda Rehberg co-author of Bread Machine Magic will be happy to convert it to a bread machine recipe for you. She and her partner Lois Conway are both so nice, I'm sure if you have any abm problems, either would be happy to help. >From: bj29@mirage.skypoint.com (bjjan) BBD >from: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Rye, Aunt Milly Swedenborg's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 1 tablespoon Butter 2 tablespoons Molasses 2 tablespoons Orange Rind -- grated 2 tablespoons Brown Sugar 2 tablespoons Powdered Milk 1 teaspoon Salt 1 tablespoon Gluten 1 cup rye flour -- pumperknickel 2 cups Bread Flour 1 1/2 teaspoons Yeast Works well in 1-1/2# Regal breadmaker Use: sweet cycle if possible Here is a recipe I got from my old Swedish Aunt. She used to make it by hand/memory and I asked her to write the recipe down for me. >From: bj29@mirage.skypoint.com (bjjan) BBD >from: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet 'N Sour Tuna Rice Salad Recipe By :Wonderful World of Walnuts & Rice (Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Rice Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons red wine vinegar 2 teaspoons granulated sugar 1/4 teaspoon salt 1/4 teaspoon pepper 8 ounces tuna in water -- drained, reserve liquid, chunked 2 cups long-grain rice -- cooked -- (white or brown) 2 cups tomatoes -- peeled and chopped -- (fresh) 1 cup red onion -- chopped 1 cup celery -- finely diced 1/2 cup scallion -- chopped 1/2 cup frozen peas -- thawed In a small bowl, combine vinegar, sugar, salt, pepper and 1 tablespoon of reserved tuna liquid. In a large bowl combine remaining ingredients; add vinegar mixture and toss. Let stand for 10 minutes; toss again and serve. Each serving (1-1/2 cups) provides: * 2-1/4 V, 1 P, 1-1/4 B, 10 C Per serving: * 274 cal, 22 g pro, 4 g car, * 1 g fat: 0 g poly, 0 g mono, 0 g sat * 538 mg sod, 24 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Hot Baked Beans Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cooked white beans 1/4 cup chopped onion 3 tablespoons molasses 2 tablespoons ketchup 1 tablespoon dry mustard 2 teaspoons chipotle pepper -- pureed 1 teaspoon salt 1/2 cup beer 1/2 teaspoon white vinegar 1 tablespoon worcestershire sauce Preheat oven to 250 degrees. In a large bowl combine all ingredients. Season to taste with salt and pepper. Place beans in a greased casserole dish and cook for 6 to 9 hours. If they become dry, add a little well seasoned stock (chicken or vegetable). Serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Apricot Sauce Recipe By :(Reggie Dwork) Serving Size : 10 Preparation Time :0:05 Categories : Eat-Lf Mailing List Oriental Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Apricot Preserves 1 Clove Garlic -- minced 1 Tsp Cider Vinegar Makes about 1/2 C In a saucepan, over med-low heat, combine all the ingredients; heat through. Serve warm with the dumplings and/or wonton chips. Work Time: 5 min Total Time: 5 min Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 39.2 Fat 0 g Carbs 10.4 g Dietary Fiber 0.2 g Protein 0.1 g Sodium 6 mg CFF 0.6% * Exported from MasterCook * Sweet And Sour Cabbage (Gilbert's New York Deli) Recipe By :Dallas Morning News, Sylvia Steiger (Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups beef stock 1 each Carrots 1/2 Onions -- chopped 4 ounces spaghetti sauce -- Prego 1/8 cup Raisins 1/8 cup white vinegar 1/8 cup Parsley 1/2 each Turnips 1/2 can Tomatoes 1 each Bay leaves 1 Leeks -- white part, chopped 1/2 cup Beets -- chopped 1/2 each Potatoes 1 1/2 tablespoons Spaghetti sauce -- Prego 3/8 cup Sugar 3/4 cup Cabbage -- shredded Peel and slice carrots and turnip or parsnip. Peel and dice potato. Combine ingredients in large soup kettle. Bring to boil over high heat. Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes. Sylvia's comments: Fine soup, reheats well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Cabbage And Beans Recipe By :Cooking Without Fat George Mateljan,p219(Reggie Dwork) Serving Size : 4 Preparation Time :0:25 Categories : Eat-Lf Mailing List Legumes Main Dishes Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Lb Cabbage -- cut in 1/2" strips -- About 6 C 1 Tbsp Lemon Juice 1 Tsp Apple Cider Vinegar 1 Tbsp Apple Juice, Frozen Concentrate -- Thawed 2 Tbsp Honey 1 Tsp Dijon Mustard 1/4 C Raisins 1 Lg Clove Garlic -- Chopped 1/4 Tsp Celery Seed 1 Tsp Onion Powder 1 Dash White Pepper -- Optional 1 1/2 C Great Northern Beans -- cooked and drained In large saucepan, combine all ingredients except beans. Bring cabbage mixture to a boil while stirring. Cover and simmer 10 min. Add beans to cabbage and cook 5 min to heat through. Yield: 4 servings Note: This dish serves 4 as a main entree and 6 as an accompaniment. According to book: Cal 192 Fat 0.7g Chol 0mg Fiber 7.2g Sodium 54mg CFF 3% Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : According to MC: serving for 4 Cal 321.4 Fat 1.1g Carb 65.4g Fiber 0.5g Protein 16.4g Sodium 41mg CFF 2.8% * Exported from MasterCook * Sweet And Sour Cabbage Soup Recipe By :Dianne Libero (Sally Eisenberg) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup barley -- raw 1 large carrot -- sliced 1 stalk celery -- chopped 1 medium onion -- chopped 2 bay leaves 3 cups red cabbage -- coarsely Chopped 14 ounces plum tomatoes -- canned --or 10 fresh without skin 3 Tablespoons red wine vinegar 2 Tablespoons brown sugar -- or honey 2 teaspoons paprika 1/2 teaspoon dried thyme salt and pepper 4 1/2 cups water Place barley, carrot, celery, onion and bay leaves in large pot and cover with 41/2 cups water or vegetable stock. Bring to boil and then add all remaning ingredients. Cover and simmer over low heat for 30 to 35 minutes, or until veggies and barley are tender but not overcooked. Allow soup to stand for an hour (to blend flavore) and then heat through before serving. - - - - - - - - - - - - - - - - - - - NOTES : If usung fresh plum tomatoes, slice in half and place on a deep sided roasting pan. Bake in oven at 375 degrees for about 25 minutes. Let cool and then pierce skin and then skin with knife and gently peel skins off. This method works better than boiling. You can also use green cabbage if you don't care for the red. * Exported from MasterCook * Sweet And Sour Cabbage With Balsamic Vinegar Recipe By :TASTE SHOW,SHOW#TS0046 (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 onions -- halved lengthwise and thinly sliced 1 package Ives vegetarian Canadian bacon -- cut into thin strips (*) 8 garlic cloves -- minced 5 dried chile peppers -- (1 1/2-inch ) 1/2 cup vegetable broth -- * 1 tablespoon olive oil 2 pounds Savoy cabbage -- cored and shredded 1 tablespoon sugar 6 canned plums tomatoes -- drained and chopped (reserve 2/3 cup of the juice) 3 tablespoons balsamic vinegar -- plus 2 tablespoons to finish 1/2 cup broth 1/2 teaspoon dried oregano -- crumbled minced parsley for garlic * adapted to lf by Tina Bell In a heavy kettle, cook the onions with the Ives vegetarian Canadian bacon, garlic and chilies in 1/2 cup broth over moderately low heat. Stir until they are softened. Add the cabbage and saute it over moderately high heat, stirring, for 3 minutes. Add the sugar, the tomatoes with the reserved juice, 3 tablespoons of the vinegar, the 2nd 1/2 cup broth and the oregano. Bring the mixture to a boil, simmer it, covered for 15 minutes. Let the mixture cool to warm, uncovered, and stir in the remaining 1 tablespoon olive oil, and the remaining 2 tablespoons vinegar. Season to taste. Transfer the cabbage mixture to a serving dish and sprinkle it with the parsley. Yield: 6 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Lima Beans (Sarah's) Recipe By :Deliciously Low, Harriet Roth,pg 219 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Boiling Water -- or Veggie broth or vegetarian chicken flavored broth 1 cup lima beans -- dried, rinse, drain 1 teaspoon Soy Sauce -- Low Sodium 1 Carrot -- sliced 1/4 cup Flour -- unbleached 1/4 small Onion -- grated 1/4 cup Apple Juice, Frozen Concentrate -- unsweetened 3 tablespoons Apple Cider Vinegar Add lima beans, soy sauce, and carrot to boiling liquid, cover, and simmer 1 - 1 1/2 hrs, or until beans are tender. Brown flour in a heavy skillet (cast iron does well), stirring constantly with a wooden spoon until golden brown. Be careful not to burn. Remove from heat, add grated onion, and blend. Add browned flour mixture to cooked beans and blend. Add apple juice concentrate and vinegar, and stir over low heat until a smooth sauce results. Simmer 20 min. Taste and adjust seasonings. May be prepared the day before and reheated for serving. To Serve: Serve in individual sauce dishes as an accompaniment to simply prepared entrees like roast chicken or turkey. VARIATION: Any one of the following veggies may be substituted for the lima beans: 16 oz rutabaga, peeled and cubed 16 oz fresh green beans, sliced 16 oz potatoes, diced Helpful Hints: Leftover sauce can be frozen for future use. This is quite good! Typed for you by reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 145.9 Fat 0.3 g Carb 29.4 g Protein 7.2 g Sodium 65 mg Dietary Fiber 6.1 g CFF 2% * Exported from MasterCook * Sweet And Sour Red Cabbage Recipe By :Great Tasting Low Fat Recipes Mag (Beverley Gutenberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head red cabbage -- (shredded) 1 medium apple -- unpeeled, cored, shredded 1 small potato -- peeled, shredded 1 small onion -- chopped 1 lemon -- juiced 3 tablespoons firmly packed brown sugar 1 tablespoon red wine vinegar In a large covered nonstick frying pan cook cabbage, apple, potato, and onion over low heat for 15 minutes, stir occasionally. Add lemon juice, sugar and vinegar. Cover, cook over low heat an additional 10 minutes, stirring often, until vegetables are tender and mixture thickens slightly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Sauce Recipe By :(Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Oriental Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons distilled white vinegar 4 tablespoons sugar 1 tablespoon catsup 2 tablespoons soy sauce half Cup Chicken Broth 1 tablespoon cornstarch -- mixed with 3 tablespoons water Makes 1 Cup Serve this all purpose sauce with fried wontons or chicken, turkey or fish. 1. Combine all the ingredients except the cornstarch mixture in a small saucepan. Place the saucepan over medium heat and bring to a boil. Turn down the heat to low. 2. Stir the cornstarch mixture and slowly pour it into the simmering liquid while stirring constantly for about 2 minutes, or until the sauce thickens and becomes clear. Serve as a dip for fried foods. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Stir Fry Cabbage With Noodles Recipe By :Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chinese noodles 3 tablespoons white wine vinegar -- or rice vinegar 1 teaspoon cornstarch 2 tablespoons sugar -- optional 1/2 teaspoon cayenne -- to taste 1 teaspoon olive oil -- garlic flavored, opt or use broth 1/4 cup onion -- chopped 1 pound Chinese cabbage -- cut in 2" squares (Napa) and/or green cabbage 1 cup water Combine vinegar, cornstarch, sugar and cheyenne paper Stir fry onion in oil (or whatever you prefer) Add cabbage and vinegar mixture to onion. Stir fry for 2-3 minutes, adding water as necessary. Boil noodles (only takes 3 minutes) Either stir noodles into cabbage or serve cabbage over the noodles 4 servings of 1/2 cup cabbage and 1 cup noodles - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Yellow Squash With Mint Recipe By :International Vegetable Ckbk,Faye Levy (Deb Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 medium onion -- chopped 1 pound crookneck squash -- cut into 1/2" slices or zucchini Salt and freshly ground pepper 1/3 cup water -- approximately 1 teaspoon mint -- dried, crumbled 1 clove garlic -- minced 2 teaspoons sugar 1 tablespoon fresh lemon juice 1 teaspoon fresh lemon juice Heat oil in a medium saute pan, add onion, and saute over medium heat about 5 minutes or until golden. Add squash, salt, and pepper and saute 2 minutes. Add water, mint, garlic, sugar, and 1 tbsp lemon juice. Cover and cook over medium heat, stirring occasionally, about 7 minutes or until squash is tender and absorbs most of liquid; add a little more water during cooking if pan becomes dry. Add remaining lemon juice. Taste and adjust seasoning. Serve hot or cold. Makes 3 or 4 side-dish servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Spicy Garbanzo Stew Recipe By :FF Mailing List (Susan Wylder) (Ellen C.) Serving Size : 8 Preparation Time :0:00 Categories : Chile Pepper Dishes Crockpot Eat-Lf Mailing List Legumes Soups & Stews Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup garbanzo beans 7 Cups water 1 Large onion -- coarsely chopped 2 Whole yams -- cut in chunks 1 Whole carrot -- sliced 1 Stalk celery -- sliced 1 Whole leek -- sliced 2 Cups broccoli -- cut in florets 1 Tablespoon lemon juice 1 Tablespoon soy sauce 1 Teaspoon ground coriander 1/2 Teaspoon ground cumin 2 Teaspoons prepared horseradish 1/8 Teaspoon hot pepper sauce 1 Dash cayenne Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Banana Jam Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups banana -- mashed with fork 2 tbsp. lemon juice Blend ingredients together until smooth. Heat to a boil in saucepan; turn to low and simmer, stirring occasionally, until mixture thickens. Yields 1/3 cup - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Orange Bread Recipe By :Fleischmann's Best Ever Breads(Anita Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 2 tablespoons water 1 egg white 2 tablespoons orange juice 3/4 teaspoon salt 1 tablespoon applesauce -- or margarine 2 cups bread flour 1 1/2 tablespoons skim dry milk 3 tablespoons sugar 1/4 teaspoon orange peel 1 1/2 teaspoons active yeast -- rapid rise Servings:12 Combine all ingredients according to manufacturer's directions. Process in regular, delayed, or rapid bake cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato And Apple Bake Recipe By :Patricia Thorp Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sweet potatoes apples cinnamon brown sugar Boil them (unpeeled) until soft. Allow to cool slightly, then peel. Slice, and layer with sliced apples (potato, apple, potato, apple), placing small amounts of cinnamin and brown sugar in between the apple and potato layer. Cover and bake at 350 until the apples are soft, and the sugar has melted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato And Apple Sidedish Recipe By :Joy of Cooking (Sandra Hodgson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large sweet potato 2 whole apples -- thinly sliced 1/2 cup brown sugar 1/2 cup water 1/2 teaspoon cinnamon lemon zest -- optional or lemon juice -- optional Grease (use low fat spray) casserole dish. Partially cook sweet potatoes, then slice into 1/2" slices. Slice apples thinly. Alternate layers of sweet potatoes and apples. Sprinkle sugar and cinnamon on the layers. Sprinkle lemon peel or juice over apples if they are not tart. Pour the water over all. (Original recipe called for dots of butter on layers but I omitted that). Bake in 350 oven for 1 hour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Bake Recipe By :(Will Assay) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sweet potatoes 2 apples -- cored 2 oranges 1 cup golden raisins -- (sultanas) Wash each item and cut in 1/4 inch slices. Do not peel the oranges. Line a two quart casserole with alternate layers, sprinkling sultanas here and there. Maybe an occasional dash or two of cinnamom. Bake at 325F about two hours, or until done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Casserole (In Clay Cooker) Recipe By :Cecilia Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 sweet potato -- thinly sliced (up to 7) 2 apple -- thinly sliced (up to 4) 1 orange -- thinly sliced NOT peeled (up to 3) 1/4 cup raisins -- up to 1 cup 1 teaspoon cinnamon -- up to 3 tsp 1/4 cup walnuts -- chopped up to 1 cup Last year we got a clay cooker and devised a method of making a type of sweet potatoe casserole. In the clay cooker stuff has a chance to really blend and become savory. If you don't have a clay cooker, a regular casserole at a low temp would be a fair substitute. The amounts of ingrediants can vary - I let what we have on hand dictate amounts. 5 - 7 sweet potatoes, scrubbed, and sliced thin 2 - 4 apples, washed, and sliced thin 1 - 3 oranges (organic is best) - NOT peeled, sliced thin 1/4 - 1 cup raisins 1 - 3 tsp cinnamon 1/4 - 1 cup chopped walnuts (optional - if you want to feast) Just layer everything and bake at about 300 for 1 hour, or until quite tender. This is very rich (to our tastes) - and serves as a vege-desert. (More raisins = more desert). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Dessert Recipe By :Cecilia Raigrodski Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Potatoes Snacks Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Sweet Potatoes -- (to 7) scrubbed and thinly sliced 2 Apples -- (to 4) washed, and thinly sliced 1 Orange -- (to 3) NOT peeled, and thinly sliced 1/4 C Raisins -- to 1 C 1 Tsp Cinnamon -- to 3 t 1/4 cup walnuts -- chopped (to 1 cup, if you want to feast) Last year we got a clay cooker and devised a method of making a type of sweet potatoe casserole. In the clay cooker stuff has a chance to really blend and become savory. If you don't have a clay cooker, a regular casserole at a low temp would be a fair substitute. The amounts of ingrediants can vary - I let what we have on hand dictate amounts. Just layer everything and bake at about 300 for 1 hour, or until quite tender. This is very rich (to our tastes) - and serves as a vege-desert. (More raisins = more desert). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Kugel Recipe By :No Cholesterol Passover;Wasserman(Bobbi Pasternak) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small sweet potatoes -- peeled and grated 3 apples -- peeled and grated 1 cup raisins 1 cup matzo meal 2 tsp cinnamon 1 cup fruit juice -- or water Preheat oven to 375 degrees. Mix ingredients together. Press into large baking dish. Bake 45 mins. at 375 degrees until crisp on top. Serves 12. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Pie Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Potatoes Sweet Potatoes &Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE CRUST: Light vegetable oil spray 2 c Graham cracker crumbs 2 ts Ground cinnamon 1 lg Egg white FOR THE FILLING: 4 medium sweet potato -- baked 6 large Egg whites 1/4 ts Ground nutmeg 1/4 ts Ground cloves 1/4 ts Ground allspice 1/4 ts Ground ginger 2 tb vanilla extract 5 tb maple syrup 1 tb Honey 6 oz Light cream cheese 1/4 c Fresh squeezed Orange Juice Preheat the oven to 350 degrees. Spray a 10-inch round pie pan 3 times with the vegetable oil to coat. Put all the remaining ingredients for the crust in the bowl of a food processor. Pulse 5 times. Transfer the mixture to the prepared pan and press down firmly, spreading the crumb crust until it covers the bottom evenly. Baking Sweet Potatoes: Preheat oven to 350 degrees. Scrub and dry the sweet potatoes. Prick the surface of each potato 4 times with the tines of a fork. Place the potatoes onto the center rack of the oven and bake for about 1 hour, until tender. Peel the sweet potatoes, then put them in a large mixing bowl and mash them with a fork. Transfer the potatoes to a blender and add all the remaining filling ingredients. Whip until the mixture is smooth and frothy, scraping down the sides as necessary so all the ingredients are blended. Pour the filling into the crust. Bake for 30 to 45 minutes, until the center of the pie is firm and not sticky to the touch. Transfer the pan to a rack and allow the pie to cool for 30 minutes, then refrigerate for 1 hour. Can garnish with a dollop of mock whipped cream and a sprinkle of ground nutmeg or cinnamon. Making Mock Whipped Cream: Put a can of evaporated skim milk in the refrigerator and a stainless steel bowl and the beaters from an electric mixer into the freezer for an hour. Put the milk into the chilled bowl, add 1 teaspoon each of pure vanilla extract and of brandy, and beat at high speed just until peaks are formed. Use immediately. Fat per serving= 3.8 grams Calories per serving= 141 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Pie #2 (Vlf) Recipe By :Mama Mabel (Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Sweet Potatoes &Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sweet potato -- cooked and mashed 5 egg whites -- slightly beaten or egg substitute 1 cup brown sugar -- granulated 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon allspice 1/2 teaspoon vanilla 1/2 teaspoon salt 1 cup evaporated skim milk -- or lowfat sweetened condensed milk Phyllo Pie Crust: 4 teaspoons sugar -- optional 1 box Phyllo dough Optional Topping: 1 cup chestnuts -- roasted cinnamon Preheat oven to 425. Lightly spray 2 pie pans with nonstick cooking spray. FILLING: I used a pressure cooker to cook the sweet potatoes until very soft and not stringy. Mash very well. (I used a regular mixer) Combine sugar, spices in a little bowl. Last add vanilla with the spices and then mix into the potatoes. Now , beat your egg whites and mix it in with the potato mixture. Slowly mix in your evaporated skim milk and set aside. CRUST I took out the entire stack of phyllo sheets from the box. Turned my pie pans over and cut the entire stack to the appx. circumference of the pan so I had a stack of circular dough. Quickly, (dough dries out very fast and sticks together) layer 1 or 2 sheets of phyllo on each of the pans, spray very LIGHTLY with non-stick cooking spray and sprinkle with sugar and repeat until crust is the thickness you desire. (For 2 pies I used all the phyllo dough in the box) I moistened my fingers to seal the edge of the crust and crimp as with a "normal" crust. Cover edges of crust loosely with foil. Pour filling into the phyllo crust. Sprinkle chopped chestnuts and cinnamon on top if desired. Bake for 15 minutes at 425. Reduce temperature to 350 and bake for about 30 minutes more. Enjoy, all my SAD relatives loved it! (Before they would eat it the asked me "is this a REAL sweet potato pie, you know what we mean" to which I answered "but of course!") P.S. This recipe resulted from converting Mama Mabel's Sweet Potato Pie Recipe using the recipe makeover techniques from Shape Magazine's VLF Pumpkin Pie recipe from 1993 November issue. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Sandwich Loaf Recipe By :FF List (Katie E Green) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 teaspoons yeast 3 cups bread flour -- or all-purpose 1/3 cup wheat bran -- or substitute flour 1/3 cup sweet potato -- cooked and mashed 1 1/2 tablespoons orange zest -- grated 3/4 teaspoon salt 1 1/2 tablespoons applesauce 3/4 cup water -- + 1-2 T as needed Makes a nice, soft sandwich loaf. On Basic Bread Cycle: Add ingredients to machine according to manufacturer's directions - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potatoe Sticks Recipe By :Patricia Thorp Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet potoateos Peel and cut potatoes into sticks. coat cookie sheet with pam, and place potatoes on sheet. sprinkle lightly with salt and bake until soft at 350. (sweet potato fries!) Be careful not to over bake or you end up with crunchy dry sticks (yuck!) You just want them soft. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potatoes With Apples Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Sweet Potatoes &Yams Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Sweet Potatoes -- about 1 lb total 1 Golden Delicious Apples -- to 2 Brown Sugar Cinnamon Bake (or nuke) potatoes until done (I don't let them get really soft for this). Peel and slice potatoes; core, peel and slice apples. Put a layer of potato slices in a casserole (spray with Pam), then a layer of apple slices. Sprinkle with a tablespoon or two brown sugar and with cinnamon. Add another layer of sweet potatoes and apples and top with whatever sweet potato slices are left. Sprinkle with more brown sugar and cinnamon. If the potatoes seem dry, pour 1-2 tablespoons apple juice over them. Cover and bake in a 350F oven for 20-25 minutes or until apple slices are tender. Makes 2 servings. >From: herl jennifer l - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Red Pepper Sauce For Pasta Recipe By :Lowfat List Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Pasta Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Sweet red pepper 2 tablespoons water -- to saute 2 cups onion -- coarsely chopped 2 teaspoons garlic -- minced 1/2 teaspoon red pepper flakes -- optional 1 cup Vegetable stock Salt & Pepper to taste 1/4 cup basil -- chopped 1 pound Cooked pasta 1. Cut peppers lengthwise in half. Scrape away and discard the : stems, veins and seeds. Chop the peppers coarsely. There : should be about two cups 2. Heat the water in a large saucepan and add the peppers. Cook, : stirring, about 5 minutes (add more water if required). Add : the onions, garlic and red pepper flakes and cook, stirring, 2 : minutes longer. Add the stock, salt and pepper. Cover and : cook 15 minutes. 3. Ladle the sauce into a blender and blend thoroughly. Return the : mixture to the pan and bring to a boil. Cook about 2 minutes : and stir in the basil. Serve with the cooked pasta. Note: Can substitute Yellow or Orange peppers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Risotto Recipe By :San Jose Mercury News, 1/31/96 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pasta Rice Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Skim Milk -- Divided 1 C Rice -- Uncooked Med-Grain 1/3 C Sugar 1/4 Tsp Salt 1/4 Tsp Ground Cinnamon 3/4 C Cherries -- dried, Quartered Fig Or Other Dried Fruit 1/2 C Whole Milk 1/4 tsp Vanilla Extract Combine 3 cups skim milk, rice, sugar, salt and cinnamon in a 2- to 3-quart saucepan. Cook over medium heat 12-15 minutes, stirring occasionally or until mixture thickens slightly. Add remaining 1 cup skim milk and dried fruit. Cook 12-15 minutes, stirring constantly, until mixture slowly boils and thickens. Add whole milk and cook, stirring, 5 to 7 minutes until pudding is thick and creamy. Remove from heat. Add vanilla; stir. Spoon into individual serving bowls. Good for brunch or as a hearty dessert after a light meal. Serves 4. Per serving: 431 calories, 14g protein, 2g fat, 9mg cholesterol, 294mg sodium. Published 1/31/96 in the San Jose Mercury News. Copied with permission. Entered into MasterCook II by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Risotto With Exotic Bananas Recipe By :Washington Post,Judith Benn Hurley(Floris@Clark.net) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c arborio rice 3 exotic ripe bananas (about 1-1/3 lb total -- peeled and chopped weight) 1/4 c brown sugar 3 c milk 1/4 c creme de cacao 1/2 t cinnamon 6 servings Sprinkle about a third of the rice in the bottom of a 2-quart casserole dish. Then sprinkle on a third of the bananas and a third of the sugar on top of them. Continue sprinkling in thirds until you're done. Pour on the milk and creme de cacao and sprinkle with cinnamon. Cover and bake in a 375 degree pre-heated oven until the liquid has been absorbed and the rice is tender, about 1 hour. Serve warm. We discovered that it also tastes good cold, standing in front of the refrigerator :-) You can substitute skim milk or evaporated skim milk instead of whole milk. Also, if exotic bananas aren't available, substitute regular ones. I used evaporated skim milk, regular bananas, and I think I left out the liqueur. Arborio is the short-grained Italian rice traditionally used for risotto. My regular supermarket does carry it. Perhaps another kind of work. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Vegetable Steaming Broth Recipe By :Lorna Sass's Cooking Under Pressure (S. Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cups water -- (1/4 to 2) (Based on your cooker) 1 cinnamon stick -- broken in two 4 whole clove -- (4 to 5) 3 whole cardamom seeds -- crushed (3 to 4) 1/4 teaspoon allspice -- crushed or 1/8 tsp ground allspice Put it all in the pressure cooker. Set in the steaming rack. Put the vegetables in the rack and steam. Large carrots cut into 2" chunks take 4-5 minutes. Sliced carrots take 1-2 minutes. That's cooking time after the pressure cooker has reached full pressure. This broth is good for carrots, squash, sweet potatoes, turnips and parsnips. [Sharon] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet-sour Turkey Kabobs Recipe By :BETTER HOMES & GARDEN LOW CALORIE RECIPES (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup red wine vinegar 2 Tablespoons brown sugar 1 Tablespoon soy sauce 1 teaspoon ginger -- grated 1 clove garlic -- minced 1/4 teaspoon crushed red pepper 1 pound turkey tenderloin -- boneless 1 small zucchini 1 small crookneck squash 1 medium sweet red pepper In a medium bowl, combine the first 6 ingredients. Cut turkey in 1/2 inch wide strips. Add to marinade. Marinate at room temperature for 30 minutes, stirring occasionally. Cut zucchini and crookneck squashes in half lengthwise, then cut into 3/4 inch slices. Cut sweet red pepper into 1 inch squares. Set vegetables aside. Remove turkey from marinade; reserve marinade. On 4 skewers thread turkey strips, accordion style, around vegetables, alternating. Place kabobs on unheated rack of broiler pan. Broil kabobs, 3 or 4 inches from the heat, for 5 minutes. Turn and brush with marinade. broil 3 - 5 minutes more, or till tender. brush with marinade. Serve makes 4 servings. - - - - - - - - - - - - - - - - - - -