* Exported from MasterCook * Wheat And Rye Bread Recipe By :Elizabeth Schwartz Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat flour 1 cup rye flour 1 1/4 cups water 1 Tbsp applesauce 1 Tbsp butter 2 Tbsp honey 1 tsp salt 3 tablespoons vital wheat gluten 2 tsp caraway seed -- optional 2 tsp yeast Put in bread machine. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheatberry Cereal Recipe By :Emily Breed (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Wheatberries 4 C Water 1 Dash Salt When I make them, all the water gets absorbed by the wheat (much like it does when making rice). If there's any left when the berries reach doneness (taste a few - they should be chewy, but not crunchy), just pour it off. Then refrigerate in a closed container and heat up as needed. In a large saucepan, combine 1 cup wheatberries, 4 cups water, and a dash of salt. Bring to a boil and boil for 2 minutes. Remove from the heat, cover, and let sit for 1 hour. Bring to a boil again, lower heat, and simmer, covered, for one hour. One of my favorite things to do for breakfast is to cook up a big batch of wheatberries on the weekend, and then warm up a bowlful each morning. With a bit of skim milk or fatfree soy milk, it tastes great, and also plugs into all those messages we got in childhood about hot cereal sticking to your ribs and giving energy throughout the day... :-) -- Emily - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheatberry Pizza Dough Recipe By :Eating Well May '92 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Wheatberries 1 Pkg Active Dry Yeast -- or 1 T 4 C Flour, All-Purpose -- to 4 1/2 C 1 C Whole-Wheat Flour 1 Tsp Salt NOTE: Need to start the night before to soak wheatberries. 1. Combine wheatberries and 1 C water in small bowl. Cover & refrig. overnight. Drain and set aside. 2. Combine yeast and 1/4 C water in small bowl and let stand until dissolved. 3. Combine salt and 2 C lukewarm water in another bowl. 4. In yet another bowl, combine the wwflour, and 2 C of white flour. 5. Make a well in the dry ingred. bowl and add yeast mix and salt mix. Add the remaining white flour gradually to make a soft dough. 6. Knead on a lightly floured surface for 8-10min. adding more flour as necessary to prevent sticking. 7. Place dough in Pam sprayed bowl and turn dough to coat with spray. 8. Cover with plastic and let rise until doubled (1-2hrs) 9. Punch down dough. At this point you can freeze portions for up to 2 months. Bring to room temp before using. Makes: eight 6" crusts. 302 cal/crust. 9 g pro, 1g fat, 64g carb, 268mg sod, 0 mg chol. To make pizza crusts: 1. Heat oven to hottest baking setting. Place rack in lowest position. Place an inverted cooking sheet or tiles or pizza stone on rack to heat. 2. Divide dough into 8 sections(or less if using smaller batch) 3. Roll dough section into a round. I found using a rolling pin makes a round shape. 4. Place on an inverted cornmeal dusted baking sheet. Add your toppings. 5. Slide unbaked pizza from the baking sheet into the oven with the heated baking sheet. 6. Bake for 10-14 min or until it looks done. This depends on your oven temp. so keep a good eye on it the first few times you do this:) NOTE: This is the same issue that had the semolina pizza dough, so the instructions for assembly are pretty much the same. Margaret >From: mmk3@Lehigh.EDU (MARGARET M. KING) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whipped Cream Recipe By :(Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ice water 1/4 cup nonfat dry milk 1/4 teaspoon vanilla 1/2 teaspoon lemon juice 1/4 cup sugar -- up to 3/8 cup 1 cup homemade whipped topping is made by sprinkling 1/4 cup ice water with 1/4 cup non-fat milk powder. Beat until thick an add 1/4 tsp vanilla, 1/2 tsp lemon juice and 1/4 to 3/8 cup sugar. Note: Most frozen non-dairy whiopped toppings are not a good substitute because they are very high in sat fats. Try using Yogurt Dessert Sauce for a change. (See the recipe.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean Soup With Escarole Recipe By :COOKING MONDAY TO FRIDAY,Show MF6613 (Tina Bell) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 2 carrots -- finely chopped 1 clove garlic -- minced 4 cups vegetable broth 2 cans cannellini beans -- (16-ounce) drained 4 fresh sage -- cut into chiffonade 8 ounces escarole -- cut into chiffonade or romaine lettuce 1/4 cup Italian parsley -- chopped salt and pepper Heat broth in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated. Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal. Yield: 2 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean Soup With Sage Recipe By :Philly Inquirer Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ea Onions -- large 1 Ea Garlic clove -- crushed 1 Ea Carrots -- small 1 X Sage 1 Tb Oil 2 Cans great northern beans *** 14 1/2 Ounces chicken broth 1 X Salt -- to taste 1 X Ground pepper -- to taste Chop the onion;mince the garlic.Peel and shred the carrot.Dice the tomato.Mince the sage to measure 1 tabls.( or subsitute 1 ts dried). Heat oil in large saucepan until hot.Add onion,garlic and carrot,and saute until onion is tender.Stir in beans with liquid and chicken broth.Stir in tomato and sage.Heat to boiling,stirring occasionally.Simmer about 5 minutes,stirring,just to blend flavors.Season to taste with the salt and pepper.Serve hot.Makes 4 servings... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Beans Recipe By :Adapted from Caprial's Favorites recipe (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C White Beans -- Cooked 1 Tsp Olive Oil -- (used 1/2 t) 3 Cloves Garlic -- minced 2 Shallots -- chopped 1 Sm Onion -- chopped 1 C Chicken Stock -- or vegetable stock -- strong (used vegetable stock) 2 Tsp Unsalted Butter -- (used 1 t) 1 Tbsp Fresh Basil -- chopped 2 Tsp Fresh Rosemary -- chopped Salt And Pepper -- to taste I adjusted the recipe to more of what Jeff and I prefer: 1/2 t olive oil, 1 t unsalted butter and eliminated the salt. I had cooked the dry white beans the previous day in the crockpot so they were ready to be put directly into the frying pan when I was ready to prepare the recipe. Warm frying pan to hot but not smoking. Saute onions, garlic and shallots. Add cooked white beans (previously cooked to tender but not mushy). Stir. Add chicken or vegetable stock. Roast in 1 tsp butter the rosemary and basil. Add to beans. Stir and add salt and pepper to taste. This is EXCELLENT!! - - - - - - - - - - - - - - - - - - - Serving Ideas : Served with Garlic and Parsley homemade bread NOTES : Cal 182.9 Cal 168.9 Total Fat 4g Total Fat 2.4g Cholesterol 5mg Cholesterol 3mg Carbs 27.3g Carbs 27.3g Dietary Fiber 6.2g Dietary Fiber 6.2g Protein 10.8g Protein 10.8g Sodium 333mg Sodium 339mg CFF 18.9% CFF 12.2% * Exported from MasterCook * White Beans With Spinach Puree Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb white beans -- soaked overnight 1 box frozen chopped spinach -- thawed 4 cloves garlic -- minced 1 c soft bread crumbs 1 bay leaf dried oregano dried thyme salt and white pepper -- to taste Rinse and drain beans. Cook with bay leaf until tender (1-2 hours). Partially drain, leaving beans in about 1/2 c of their liquid; reserve drained liquid in case more moisture is needed. Combine bread crumbs and garlic in a bowl (these may be minced together in food processor if making bread crumbs). Heat spinach and add salt, white pepper, oregano and thyme to taste; puree spinach mixture. Combine beans, bread crumbs and as much spinach puree as needed to bind ingredients together. Serve slightly warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Grape Juice Syrup - Jackson Recipe By :Fork in the Road,Paul Prudhomme (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces grape juice, concentrate -- frozen Makes 1.5 cups Try this syrup over pancakes or waffles, plain cake, or fresh fruit -- wherever you want an unusual, sweet accent. I don't want to mention names, but I know someone who sometimes "accidentally" spills some so she can scrape it up and lick the spatula. Place 2 (12-ounce) cans of white grape juice concentrate in a 10-inch non-stick skillet over high heat and cook until the juice comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes. CAUTION: Once the juice starts to foam, the bubbles will rise above the level of the skillet. Immediately reduce the heat to medium, and continue to cook until the juice is reduced to 1.5 cups, about 20 minutes more. [Same storage and removal from fridge instructions as Prune Syrup -- Curtis] Per 1-tablespoon serving: Calories 38 Protein 1g Fat 0g Carbohydrates 9g 3% calories from fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Rice With Vegetables Recipe By :Better Home And Gardens New Dieter's Ckbook(Anita Matejka) Serving Size : 5 Preparation Time :0:15 Categories : Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c chicken broth 1/2 c white rice -- cooked 1/2 tsp black pepper 1/2 c bell peppers -- chopped 1/2 c onions -- chopped 1 c peas 1 tbsp parsley In a saucepan, heat broth to boiling. Stir in rice, and pepper. Cover and simmer for 30 minutes. Stir in bell peppers and onions; return to boiling. Cover and simmer about 15 minutes more or till rice is tender. Stir in peas and parsley; heat through. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sauce Recipe By :(Marianne Cowley) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups nonfat dry milk 1 1/4 cup water 2 tb flour seasonings Toss all in the blender and blend until smooth then stir over medium heat until thickened. We had this last week with a tablespoon of Louisiana Spice (mild Cajun) as the seasoning. I added leftover veggies to the thickened sauce -- served over pasta and topped with green onion slices. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sauce #2 Recipe By :Cheryl Flaminio Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ounces fresh mushrooms -- sliced (or 6 oz) 1 Can cream of mushroom soup -- Campbell's LF 1/3 Cup nonfat sour cream -- (to 1/2c) 1/2 Cup white wine sprinkle of garlic power 1 Dash white pepper Saute the mushrooms in water or broth, and then add all the other ingredients. Heat everything until warm. I serve this over pasta, and finish with a small sprinkle of freshly grated asiago or romano cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sauce #3 Recipe By :Cooking Lean-Reg.Dietitians,Logan Reg.Hosp.(Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon Butter Buds(r) 3 Tablespoons cream of rice 1 1/2 Cups skim milk 1 Dash white pepper Combine milk, white pepper, and butter buds in a saucepan and bring to a boil. Add cream of rice and stir for 30 seconds. Remove from heat, cover and let stand for 5 minutes. Beat until smooth with a wire whisk. makes 4 servings. These reidcipes are from - the Registered Dietitians at Logan Regional Hospital, Logan UT. there was a note at the bottom of the page that this Fat Free White Sauce was on that said Readers Digest, so I am asuming they found these in the Readers Digest. I don't know for sure. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sauce #4 Recipe By :Jim Fobel's book (Maurine Neiberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups skim milk 3 Tablespoons white flour 2 Cloves garlic 3/4 Teaspoon nutmeg salt and pepper to taste This takes a little more time than your average white sauce, but requires no butter, thickens nicely, and can be used in any recipe. Add seasonings appropriate to your recipe. I've used garlic and nutmeg here, but chopped shallots or onion, taragon, or other seasonings work well. [Maury] place the milk in a saucepan over medium heat. Place flour in a sieve, and add to the milk by tapping the sieve to get a fine layer of flour. Whisk the sauce to combine the flour and milk. Continue until all of the flour is added and the sauce is smooth. Add the other ingredients. Whisk over moderate head until the sauce boils. Reduce the heat and simmer (whisking continuously) for 2 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sauce #5 (Vlf) Recipe By :Jim Fobel's book (Maurine Neiberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Skim Milk 3 Tbsp White Flour 2 Cloves Garlic -- small 3/4 Tsp Nutmeg Salt And Pepper -- to taste This takes a little more time than your average white sauce, but requires no butter, thickens nicely, and can be used in any recipe. Add seasonings appropriate to your recipe. I've used garlic and nutmeg here, but chopped shallots or onion, taragon, or other seasonings work well. (based on a recipe from Jim Fobel's book, which is wonderful, btw) place the milk in a saucepan over medium heat. Place flour in a sieve, and add to the milk by tapping the sieve to get a fine layer of flour. Whisk the sauce to combine the flour and milk. Continue until all of the flour is added and the sauce is smooth. Add the other ingredients. Whisk over moderate head until the sauce boils. Reduce the heat and simmer (whisking continuously) for 2 minutes. I used this as the base for a chicken shepard's pie, but I've used it for other things as well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sauce Mix (Basic) Recipe By :(Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour -- unsifted 1 cup nonfat dry milk powder Preparation: 5 minutes. With this white powder, you can make gravies, suaces, and creamed soups ikn a jiffy. Place the ingredients in a 1 pint jar, cover tightly, and shake well to mix. Store in the refrigerator for up to 4 weeks. Use for making cream suaces and gravies as directed below. makes about 1.5 cups. TO MAKE THIN WHITE SAUCE OR GRAVIES: Ina small saucepan, blend 1/4 cup Basic White Suace Mix with 1 cup water, low sodium chicken broth, or low sodium beef broth. Set over moderate heat and ring to a simmer, whisking constantly. Cook, uncovered, stirrin goften, until sauce thickens - about 3 minutes. SEason to taste with salt and pepper. Do nto allow sauce to boil or it may curdle. Makes about 1 cup. TO MAKE MEDIUM WHITE SACUE OR GRAVIES: Use 1/3 cup Basic White Sauce Mix and 1 cup water, low sodium chicken broth, or low sodium beef broth. Proceed as sdirected above. Makes about 1 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sauce With Clams Recipe By :Cooking with Rosie ( RWITH@oac.uoguelph.ca) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup dry white wine 1/8 Cup water 1 shallot -- finely chopped 1 Clove garlic -- finely chopped *** drained broth from canned baby clams 1/2 Cup buttermilk 2 Tablespoons grated parmesan cheese 1 Teaspoon cornstarch -- dissolved in 2 -- teaspoons water *** 5 Oz canned clams -- drained 1 Tsp dried oregano 2 Tablespoons fresh basil -- chopped, or 1t dried 2 Tablespoons fresh parsley season with salt and pepper to taste -- toss with pasta Top with cooked fresh clams -- if using Cook enough dried pasta (linguine or fettucine probably best) for 2-3 servings. Saute water, wine, shallots and garlic. (Rosie brings this to a boil and adds 8-9 fresh clams - I didn't have any on hand so I left them out - if using fresh clams remove them when they open and proceed - if not using clams, simmer until shallots are tender) Add broth from clams, buttermilk, cheese, and cornstarch. Cook over medium heat until it thickens a bit, then add the remaining ingredients. I think this has around 3-4 grams of fat per serving. It has a very nice silky "mouth-feel" and the sweetness of the clams contrasts nicely with the tanginess of the buttermilk. The sauce could probably be adapted by increasing the liquid by using a vegetable broth and substituting steamed vegetables and/or lowfat turkey ham for the clams. [RWITH] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Veggie Dinner Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- apple juice chopped onion minced garlic corn eggplant -- cubed mushrooms -- sliced Indian spices paprika in a large pan I put apple juice, let it warm then I add cut onions, these should be covered by the juice after a little a add cut garlic when this is nice, I let it simmer for a while I add corn, cubed eggplant and sliced mushrooms then for spices I found something called Indian spices, but this is curry and related stuff. I also added some paprika. The result was delicious. Sorry for not having quantities If you try it let me know We really enjoyed it - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Grain Bread Recipe By :Michelle Dick Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Whole-Wheat Flour 1/4 C Molasses 1 Tbsp Gluten Flour -- 100% 1 C Water 1 Tsp Active Dry Yeast And here are Ruth's favorite bread machine recipes (these will probably be more to your liking): VARIETY BREADS Add the following ingredients to the whole grain bread above. Apple Sauce: 2/3 cup apple sauce, 1/2 t each cinnamon, nutmeb and 1/2 cup grated fresh apple. Herbed Bread: 1 T Italian Seasoning. Onion Dill: 3 T minced dried onion, 2 T dill Rye Orange: Substitute 1 cup rye flour, add 2 t blackstrap molasses, 2 t grated orange rind. Blueberry: 1 lb or 1 16 oz can blueberries, drained well and substitue for liquids called for. Orange: 1 whole orange whizzed in blender or food processor, 2 T grated orange rind Raisin: 1 cup raisins, 1 T cinnamon. Banana: 2 ripe medium bananas, mashed. Carrot: 3 or 4 carrots, grated, 3 T blackstrap molasses Mint: 3 T chopped fresh mint. Maple Oatmeal: 1 cup oatmeal substituing for 1 cup flour, 1/3 cup maple syrup or 1 T maple extract. Chocolate Chip: 1 cup carob chips, 1/4 cup blackstrap molasses. Lemon: on half lemon whizzed in blender or food processor or 1/4 t lemon extract, 2 t fresh or dried grated lemon peel. Pumpkin: 1/2 cup canned or cooked pumpkin, 1 T cinnamon. Russian Black Bread: hal and half whole wheat and rye flour. 1 T caraway seeds, 1/4 t fennel seeds. Pumpernickel: Same as above and add 1 T carob and 3 T blackstrap molasses. Tropical Hawaiian: 1/2 c crushed pineapple, mashed papaya, mango or guava. Mexican Bread: 1/2 cup cornmeal substituting for flour, 1/2 cup cooked kernel corn, 1 T chopped green chilies, 1 T each oregano and basil Prune Bread: 1 cup pitted, chopped prunes. \ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Biscuit Mix Recipe By :(Patdart@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Whole Wheat Flour or 1/2 WW and 1/2 white flour 2 teaspoons Baking Powder 1 teaspoon Salt 1/4 cup Powdered Milk A whole grain mix to be used like Bisquick, but much tastier and higher in protein. Take the dry mix with you, add water and you have the start for pancakes, breads, coffee-cakes or whatever you dream up! This makes a little over 2 Cups of mix. --For breads and biscuits, comb mix and water, let sit in a warm place 5-10 min to rise before baking. --add cinnamon, nutmeg, allspice to pancakes for a new flavor. --Raisins, dates, nuts, dried apples, sunflower seeds, sesame seeds, poppy seeds, make new taste treats. --tuck a piece of cheese inside each biscuit _add parsley, oregano and dried onion flavor to bread --use the mix for pizza crust. Approximate yields are.. Bread-2 C. Mix, 1 cup water Biscuits-1 C. mix, 1/3 C. Water (for 6 biscuits) Pancakes-1 C. mix, 1/2 to 1/3 C. water (for 7 pancakes) Coffee Cakes-2 C. mix, 1/2 to 3/4 C. of water The history is that my husband has severe diet restrictions and has for years been able to buy a mix, but it has disappeared from the market so I've scoured to find one that contains only baking powder and in which fat and salt can be left out of so that it's safe for him. I found one and finally got around to trying it and he (we) were both pleased because I can make it and have it in the 'fridge for easy, quick mixing when he's in the mood. I make it with flour from HFS which is 1/2 whole wheat, 1/2 white flour and find it needs a bit more water than called for to make pancakes. That probably differs with the flour as it does in bread making. I use a calcium based baking powder instead of the usual sodium bicarbonate powder and leave out the salt. We like a little banana cut up into it or *smashed* into it. I am going to try it with a little cornmeal for a variation also. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Carrot Pineapple Cake Recipe By :FF Mailig List (Margaret Saad) (Jane@appollo.hp.com) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups whole wheat flour 3/4 Cup sugar 1 Teaspoon baking powder 1 Teaspoon baking soda 1 Teaspoon cinnamon -- or more 1/2 Teaspoon salt 2/3 Cup applesauce 2 Whole egg whites 1 Cup carrot -- finely shredded 1/2 Cup pineapple -- with juice 1 Teaspoon vanilla In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn't use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that. *insert toothpick into center of cake. If it comes out clean, the cake is done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Carrot-pineapple Cake #2 Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Whole-Wheat Flour 3/4 C Sugar 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Cinnamon -- or more 1/2 Tsp Salt -- optional 2/3 C Applesauce 2 Egg Whites -- or equiv to 1 egg 1 C Carrot -- finely shredded 1/2 C Pineapple Chunks In Juice 1 Tsp Vanilla In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn't use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that. *insert toothpick into center of cake. If it comes out clean, the cake is done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Dough Recipe By :Veggie Life, September 1994 Serving Size : 16 Preparation Time :1:30 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3/4 cup water -- lukewarm 2 teaspoons olive oil 1 cup all-purpose flour -- unbleached 1/2 cup whole wheat flour 1/4 cup wheat germ 1/4 cup semolina flour 3/4 teaspoon salt 1 spray vegetable cooking spray 1. In a large bowl, dissolve the yeast in the water and oil and let stand until it bubbles, about 10 minutes. Slowly stir in 3/4 cup all-purpose flour, wheat germ, semolina, and salt into the yeast mixture. Turn the dough out onto a floured work surface and knead until smooth, about 15 minutes. Dough should be moist, but not sticky. Add remaining flour, if needed. 2. Spray a large bowl with Pam, put in dough and cover with plastic wrap or a damp towel. Refrigerate overnight, or let rise in a warm place until doubled in size, about 1 hour. Proceed with directions above for stretching, assembling and baking pie. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Hamburger And Hot Dog Buns (1 1/2 Pounds) Recipe By :Bread Machine Magic/Helpful Hints (Linda Gordon) Serving Size : 10 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Egg 3/4 Teaspoon Salt 1/4 Cup Shortening 1/4 Cup Sugar 2 cups all-purpose flour 1 cup whole wheat flour -- Whole-Grain Wheat 3 Teaspoons Yeast 1 Cup Water -- warmed Place ingredients in bread pan in order listed. Set at dough setting. When done for hamburger buns cut and shape into 10 pieces. For hot dog buns cut and shape into 12 pieces. Grease baking sheet. Roll pieces of dough into balls and flatten for shape. Place on prepared sheet (lightly spray cookie sheet with pam). Cover and let rise in a warm place for approx. 1 hour. Bake at 400 for 12 - 15 minutes until golden brown. Cool on racks. - - - - - - - - - - - - - - - - - - - NOTES : Don't make buns too large because they get bigger during the second rise. * Exported from MasterCook * Whole Wheat Hamburger And Hot Dog Buns #2 (1 Pound) Recipe By :Bread Machine Magic/Helpful Hints (Linda Gordon) Serving Size : 7 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Egg 1/2 teaspoon Salt 3 Tablespoons Shortening 3 Tablespoons Sugar 1 1/3 Cups Flour -- All-Purpose 2/3 Cup Flour -- Whole-Grain Wheat 2 Teaspoons Yeast 5/8 Cup Water -- warmed Place ingredients in bread pan in order listed. Set at dough setting. When done for hamburger buns cut and shape into 7 pieces. For hot dog buns cut and shape into 8 pieces. Grease baking sheet. Roll pieces of dough into balls and flatten for shape. Place on prepared sheet (lightly spray cookie sheet with pam). Cover and let rise in a warm place for approx. 1 hour. Bake at 400 for 12 - 15 minutes until golden brown. Cool on racks. - - - - - - - - - - - - - - - - - - - NOTES : Don't make buns to large because they get bigger during the second rise. ---------- >From: destowe@usa.pipeline.com[SMTP:destowe@usa.pipeline.com] Sent: May 3, 1996 6:23 PM * Exported from MasterCook * Whole Wheat Pita Bread Recipe By :Art of Cking for Diabetic, M.A.Hess(lilith@castleholt.com) Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 2 1/4 cups all-purpose flour 1/2 cup whole wheat flour 1 teaspoon salt 1 teaspoon honey 1 cup warm water -- (110-115F) 2 tablespoons warm water Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 5 minutes. Combine the fours and salt in a large mixing bowl. Pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough floured board until smooth. Place dough in a large, lighty oiled bowl. Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 2 hours. Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick cookie sheets. Allow to rest, covered with damp towel for 30 minutes. On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter. Place on cookie sheets; let stand about 30 minutes. Bake on middle rack of preheated 500 oven for 5 minutes. Remove pites from cookie sheets and let cool on rack. Store in airtight container in refrigerator. To serve, reheat wrapped in aluminum foil at 350 for 10 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wicked Mushrooms Recipe By :Gary Watson (Annice Grinberg) Serving Size : 4 Preparation Time :1:15 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Mushrooms -- quartered 1 medium Green pepper -- cut in chunks 2 Bay leaves 1 tablespoon low sodium soy sauce -- or low sodium tamari 1/4 cup Tomato paste 1 tablespoon parsley, freeze-dried 1 medium Onion -- chopped 2 cups water 1/4 teaspoon Thyme 1 cup Burgundy Fresh ground black pepper Put 1/2 cup water in a large cooking pot. Add the chopped onion, bay leaves and thyme. Saute about 5 minutes. Add chopped green pepper and mushrooms. Continue cooking about 10 minutes. Add the remaining water, soy, wine, tomato paste, and parsley. Add a little fresh ground pepper, if desired. Simmer slowly over low heat for at least 60 minutes, until the liquid becomes a thick sauce. Remove bay leaves. Serve very hot over brown rice or pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice And Bulgar Pilaf Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Wild Rice 3/4 cup Chopped Onion 1 dash Pepper 1/4 cup fresh parsley -- snipped 2 cups Chicken Broth 1/4 teaspoon Dried Tarragon -- crushed 1/2 cup bulgur Sweet yellow pepper strips (optional) Fresh parsley sprigs (optional) Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to drain well. In a med saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgur and parsley. Cover and let stand 5 minutes. Fluff with a fork. Garnish with yellow pepper strips and parsley sprigs, if desired. ******************************************************* Per serving: 161 calories, 7 g protein, 31 g carbohydrates, 1 g fat, 1 mg cholesterol, 395 mg sodium, 288 mg potassium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice And Cashew Salad Recipe By :Quick & Healthy, Winter 1996, pg 30 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- Chopped 1 Red Bell Pepper -- Sweet, Chopped 1 Tart Apples -- Chopped 1 Tsp Fennel Seed 1 C Wild Rice, Cooked 1 C Wild Rice, Cooked -- Quick Cooking Kind 1/3 C Cashews -- Toasted 1/2 C Apple Juice 1 Tbsp Honey 1/4 Tsp Allspice 1/2 T Cardamom 1/3 C Raisins *NOTE The original recipe called for 2 T canola oil. I didn't put any in. Coat large nonstick skillet with nonstick cooking spray. Saute onions and peppers for 5 minutes. Add apples and saute until apples are ligthly brown, 2 - 3 mintues. Stir in fennel and rices. Heat mixture briefly. Transfer to a salad bowl; top with cashews. Mix together apple juice, honey, oil, allspice, cardamom and raisins. Spoon over salad. Very good. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 161.6 Fat 3.9g Carbs 30.2g Fiber 2.7g Pro 4.1g Sodium 97mg CFF 20.2% * Exported from MasterCook * Wild Rice Baked Chicken Recipe By :(Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Main Dishes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Wild Rice -- uncooked 4 Stalks Celery -- sliced 1 Med Green Bell Pepper -- diced 1 1/3 C Water 2 Tsp Chicken Bouillon -- granules 1 Tsp Salt 2 Whole Chicken Breasts Without Skin Soy Sauce, Low Sodium In bowl, thoroughly wash Wild Rice, drain in strainer. In nonstick sprayed 2-qt casserole or baking dish. mix Wild rice, celery, green peppers, water, bullion, and salt. Skin and half chicken breasts and place on top of rice mixture; brush with soy sauce. Cover dish, bake in 350 deg F oven for 1 1/2 hours or until wild rice is tender. This is excellent. Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 229.9 Fat 1.8g Carbs 22.6g Fiber 2.7g Protein 30.3g Sodium 661mg CFF 7% * Exported from MasterCook * Wild Rice Salad With Walnuts And Oranges Recipe By :Reggie Dwork Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Rice Salads Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Wild Rice 2 3/4 C Boiling Water 1 Tsp Salt -- + Salt To Taste Walnuts -- *Note 2 Lg Oranges -- Seedless 2 Tbsp Red Wine Vinegar 1/4 C Fresh Orange Juice 1 Tsp Orange Zest -- Grated 1 Tsp Extra-Virgin Olive Oil -- **Note 1/4 Tsp Hazelnut Oil -- Or Pecan Or Walnut Freshly Ground Pepper -- **Note 2 Tbsp Fresh Parsley -- Chopped *NOTE: original recipe called for 3/4 C walnuts...I eliminated them completely. **Note: original recipe called for 3 T olive oil and 1 T hazelnut oil...I cut both down. Rinse the wild rice in several changes of water, then drain well. Place in a saucepan and add the boiling water and the 1 t salt. Bring to a boil over high heat. Reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 min. Remove form the heat, transfer to a large bowl and let cool completely. Meanwhile, preheat an oven to 350 deg. Spread the walnuts on a baking sheet and toast until fragrant and lightly golden, 5 -8 min. Remove from the oven, let cool and chop coarsely. Set aside. Cut off the top and bottom of each orange. Working with 1 orange at a time, place one of the cut sides down on a work surface. Starting at the top and following the contour of the orange, cut off the skin, including all of the white pith. Holding the orange over a small bowl and using a sharp knife, cut between the orange sections, freeing the sections and dropping them into the bowl. Repeat with the remaining oranges. Set aside. In another small bowl, whisk together the vinegar, orange juice, orange zest, olive oil, nut oil and salt and pepper to taste to make a dressing. Add the walnuts and parsley to the rice. Pour the dressing over the top and toss gently to mix. Add the orange wedges to the salad and toss well, or transfer the salad to a serving platter and arrange the wedges along the rim. Serves 6 This is one of the BEST salads I have ever made!! Definitely a KEEPER!! Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : As I made it: Cal 126.6 Fat 1.4g Carbs 28.2g Fiber 2.9g Protein 4.6g Sodium 362mg CFF 8.7% * Exported from MasterCook * Wild Rice Soup (Byerly's) Recipe By :(Deborah Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T Butter 1/2 c carrots -- finely grated 1 T Minced onion 2 T slivered almonds -- chopped 1/3 c Flour 1/2 t Salt -- (Optional) 3 c Chicken broth 1 c Evaporated skim milk 2 c Cooked wild rice 2 t Dry sherry 6 oz skinless boneless chicken breast -- cooked Minced parsley or chives Melt butter in saucepan; saute onion until tender. Blend in flour; gradually add broth. Cook, stiring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, chicken (cut into pieces), carrots, almonds and salt; simmer about 5 minutes. Blend in evaporated skim milk and sherry; heat to serving temperature. Garnish with minced parsley or chives. (The original recipe had 6 tablespoons butter, 3 tablespoons almonds, and called for 1/2 cup ham or chicken or other meat. The almonds add a wonderful crunch, though you could probably leave them out since the rice is kind of crunchy itself, but I think they add to the rich taste of the soup. I think 2 tbsp was enough.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice, Brown Rice And Artichoke Heart Salad Recipe By :(Tina D. Bell ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup long-grain brown rice 1/4 cup wild rice 2 1/4 cups water 1 large bell pepper 1/2 jar marinated artichokes -- (6 1/2 oz size) in water, drained 2 tablespoons fresh basil -- chopped -- or parsley or cilantro 1/4 cup Sesame-Tamari Dressing -- see recipe 4 hard-boiled egg -- quartered, optional Bring brown rice, wild rice and water to a boil in a large covered saucepan. Lower heat and simmer, sovered, until water is absorbed and rice is tender, 30-40 min. Remove from heat, keep covered until ready to use. Place bell pepper on baking sheet. Broil 10-15 min, or until skin chars, turning once. Put pepper in paper bag, close top. After 10 min, remove, cool. Discard skin, seeds and inner membranes. Chop flesh finely, leaving a few thin strips for garnish. Transfer rice to a large platter, combine w/ bell pepper, artichoke and herbs. Toss w/ dressing. Garnish w/ bell pepper strips. Arrange eggs along edges of platter if desired. Makes 4 servings. Per serving: 269 cal, 7g prot, 8g fat, 44g carb, o chol, 210mg sod, 5g fiber- vegan/ovo-lacto - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice-stuffed Squash Recipe By :Holiday Ckbk,Amer. Diabetes.Assc,B. Wedman(Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Acorn Squash 1/2 cup Wild Rice -- cooked 1 teaspoon orange rind -- grated 1/2 cup Walnuts -- chopped 1 tablespoon frozen orange juice concentrate -- to 2 T Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving. Serves 4 One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10 Sodium: 20 Potassium: 610 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wine Cooler (Or "Kid's Cooler") Recipe By :Becky Myton Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 glass wine 3/4 glass lemon-lime soda - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wine-sauced Chicken Recipe By :Quick & Easy Diet Recipes,1989,BH&Gardens(T. Bell) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 ounces noodles -- fine (1 3/4 cups) 1 pound boneless skinless chicken breast halves -- OR turkey breast tenderloin steaks 7 1/2 ounces canned tomatoes -- undrained 4 ounces canned mushrooms -- drained and sliced 1/3 cup tomato sauce 1/4 cup dry red wine 1 tablespoon cornstarch 1 1/2 chicken broth cube 1/2 garlic clove -- minced 1/4 teaspoon dried basil -- crushed 3/4 cup frozen onions -- small, whole Advance preparation time: 30 minutes Final preparation time: 10 to 60 minutes Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan. Drain and rinse with cold water, and drain again. Meanwhile, slice the chicken into 3/4-inch strips. Spray a cold, large non-stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally. Drain the mushrooms. Cut up the tomatoes but remember to save the juice. In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil. Cook and stir over medium-high heat until the mixture thickens and is bubbly. Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken and the onions. Spoon the pasta to one side of 4 individual shallow baking dishes*. Spoon the tomato-chicken mixture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze. *Use microwave-safe dishes if the casseroles will be reheated in the microwave. RE-HEATING: Conventional oven: Remove plastic wrap. Cover with foil. Bake frozen casserole, covered, in a 375° F. oven for 1 hour or until heated through. Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper. Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once. Per serving: 276 Kcal 4g fat (0.8g sat fat) 11% CFF 749mg Na (31.7g PRO/3.3g FAT/26.7g CHO) - - - - - - - - - - - - - - - - - - - NOTES : Serve with a mixed greens salad and sliced French bread sprinkled with Paremsan cheese and broiled. SODIUM: Do not add salt to the water when cooking the noodles. The canned vegetables and chicken broth cubes are providing most of the sodium. Try using low-sodium products all or in part. Also try using fresh mushrooms sauted in cooking spray. Maybe use a rich salt-free chicken broth in place of the juice drained off the tomatoes and the chicken broth cubes. * Exported from MasterCook * Winter Fruit Bread Recipe By :Best Bread Mach. Ckbk Ever, M. Rosenberg (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Loaf: -- (small loaf:) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 2 C Bread Flour -- (1 1/4 C) 1 1/2 C Whole-Wheat Flour -- (1 C) 1/2 Tbsp Sugar -- (1T) 1 1/2 Tsp Salt -- (1 t) 1 1/2 Tablespoons orange zest -- grated, (1 T) 1/3 Cup raisins -- or currants,chopped -- (1/4 C) 1/3 Cup Applesauce -- (1/4 C) 1/3 Cup Mashed Bananas -- (1/4 C) 1/4 Teaspoon Ground Cloves -- (1/8 t) 1/4 Teaspoon Ground Cinnamon -- (1/8 t) 2 Tsp Wonderslim -- (1 t) -- * 1 C Water -- (2/3 C) Slice this very moist, mildly sweet bread thin and spread with nutted or plain cream cheese for tea sandwiches. Allow thicker slices for curried chicken salad or roast turkey sandwiches. * The original recipe calls for 1 1/2 T veg oil for large loaf and (1 T) for the small loaf. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool completely before eating. This bread tasts even better the next day. Formatted into MasterCook II and tested for you by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Soup Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion 2 cloves garlic 2 carrots 1 potato 1 tablespoon lentils 1 tablespoon pearled barley Any other vegetables you happen to have handy Salt -- pepper, herbs, etc. About 2 pints vegetable stock (from a cube) Peel vegetables where appropriate and chop roughly - no need to cut finely. Boil everything together in a pressure cooker for about 20 minutes - or in a regular saucepan for an hour or so. Then puree in a food processor or blender, or rub through a sieve. Return to stove, and simmer gently for as long as possible - you might like to add frozen peas and/or sweetcorn, soup pasta or rice at this stage. Stir every so often so it doesn't stick. You can, of course, use chicken stock in place of vegetable, if you are not vegetarian. To make your own chicken stock, boil the chicken carcase in 2 pints of water in the pressure cooker for about 30 minutes, strain, leave to get cold, refrigerate overnight. The next morning, pick of the layer of fat that has solidified on the top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Squash And Chicken Stew With Indian Spices Recipe By :Bon Appetit 11/95 (Kellie Doherty) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp olive oil 6 chicken thighs -- skin removed 1 1/3 cups chopped onion 3 garlic cloves -- minced 1 1/2 tsp curry powder 1 1/2 tsp ground cumin 1 tsp ground cinnamon 4 cups butternut squash -- cut into 1" cubes or acorn squash 2 cups russet potatoes -- cut in 1" cubes 1 cup low-sodium chicken broth 1 can tomatoes -- (14 1/2 to 16 oz) diced with liquid 2 Tbl chopped fresh cilantro Heat 1 tsp oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 8 minutes. Transfer to plate. Heat remaining 1 tsp oil in same pot over medium-high heat. Add onion and garlic; saute until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro. 6 Servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Vegetable Tips Recipe By :Quick & Healthy Cooking, Dec. 1995 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Winter's a great time for fresh veggies. Here are a few of this season's best offering... Carrots: This popular root crop get rave reviews for its healthful stores of beta-carotene (a form of vitamin A) and fiber. For best flavor, choose smooth, firm carrots that are brightly colored, small to medium size and tapered at the tips. (Baby carrots - about 2" long - are usually tender but often flavorless.) Healthy-looking attached greens indicate freshness, but remove them before storing carrots in a plastic bag in the fridge. Cook's Tips: Cook carrot slices with potatoes and onions; then puree them and and a little stock, skim milk and thyme to make a savory cream soup. Collard greens: With ony 26 calories per cup, cooked collard greens are the perfect partner for any low-cal entree. Nutritional bonus: vitamins A and C. Choose young, crisp greens with deep green, velvety-textured leaves. Cook's Tip: Toss chopped greens into a glass pie plate, sprinkle with soup stock and cover with vented plastic wrap. Microwave on HIGH until just tneder, about 2 minutes, then drain. Serve sprinkled with slivered almonds or feta cheese, ro stir the greens into vegetable soup. Rutabagas: Also called yellow turnips or Swede, rutabagas are large, yellow turbers that resulted from cross-breeding turnips and kale. Rich in vitamin C and potassium, this slightly sweet vegetable can replace potatoes in many recipes. Look for heavy roots that are round and very hard. Cook's Tip: Remove wax from the root before cooking. Since rutabagas have a hard flesh, they can't be eaten raw and should be cooked until tender. To serve, mash them with a little margarine and skim milk, or add rutabaga chunks to soups and stews. Turnips: These mild-flavored roots are virtually fat and calorie-free and a source of vitamin C and fiber. Select smooth, heavy round globes with purple crowns and firm flesh. Those less than 2" in diameter usually have the most flavor. Cook's Tip: Use these as you would rutabagas. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wisconsin Herb Blend Recipe By :Wisconsin Herb Soc.& Univ.Wisc. Food Science Club(B.Myton) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp rosemary 2 tsp basil 4 tsp onion flakes 2 tsp lemon balm 2 tsp parsley 1 tsp tarragon 2 tsp oregano 2 tsp garlic flakes Mix thoroughly, put in airtight container, and allow time to "mellow". - - - - - - - - - - - - - - - - - - - NOTES : A salt-free seasoning from the Wisconsin Herb Society and University of Wisconsin Food Science Club. * Exported from MasterCook * Wisconsin Herb Blend--italian Variation Recipe By :Wisconsin Herb Society & Univ. of Wisc. Food Science Club Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp rosemary 6 tsp basil 4 tsp onion flakes 2 tsp lemon balm 2 tsp parsley 1 tsp tarragon 6 tsp oregano 4 tsp garlic flakes 2 tsp marjoram 1 tsp fennel seed 1 tsp bay leaf -- finely chopped 1/4 tsp dried chiles -- finely chopped Mix thoroughly, put in airtight container, and allow time to "mellow". - - - - - - - - - - - - - - - - - - - NOTES : A salt-free seasoning from the Wisconsin Herb Society and Univ. of Wisconsin Food Science Club. * Exported from MasterCook * Wonderslim Recipe By :Fatfree List: Michelle Dick (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Luckily there's not that much lecithin in the product (and using Wonderslim will make your goodies VLF). You can, of course, make your own wonderslim without the added fat, by thoroughly blending stewed prunes and water. Wonderslim is just another way of using fruit purees (in this case, prunes) to sub for fat. One can expect Wonderslim to work well as a substitution where diluted prunes work well, and poorly where they work poorly. Wonderslim does have its own flavor, so it is best used in heartier dishes (like multi-grain or chocolate goods). Oh yes, the lecithin in the product is from non-animal sources. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wonderslim "Homemade" Version Recipe By :BRRB11A@prodigy.com (MRS ROSE L GEIGER) Serving Size : 30 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Water 12 Oz Prunes 3 Tbsp Lecithin -- unbleached 1/4 Tsp Citric Acid Here's my "Homemade" version of WONDERSLIM...I think it works MUCH better than plain applesauce for a fat substitute. I use it in our whole grain breads, waffles, pancakes, muffins, and cookies. 1. Cover prunes with water and bring to a boil. Cool. 2. Blend prunes, water, lecithin, and citric acid in blender 'til smooth. 3. Pour in clean quart jar and refrigerate. Should keep up to 30 days. Can be frozen. Use as a fat and egg substitute for cooking, baking and salad dressings. According to the directions on the jar of the commercial Wonderslim, 1/4 C of WonderSlim replaces 1/2 C of butter, oil or margarine. Personally, I use whatever seems to make my recipe look and/or "feel" right - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ww Apple Muffins (No Fat) Recipe By :Kathleen Kincaid (Wendy Lockman) Serving Size : 2 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Applesauce 1/2 c Apples -- diced 1 t Cinnamon 1/8 ts Cloves 2 Eggs 6 tb Flour 1 t Baking powder 2/3 c Powdered milk 10 packages Sweet 'n Low(r) sweetener 1 t Vanilla 1/2 c Carrots -- grated Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yams Recipe By :Annice Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- yams crushed pineapple -- drained salt brown sugar cinnamon Zap a few yams till soft. Scoop out the flesh (pardon the expression) and mash. Mix with slightly drained crushed pineapple, a dash or two of salt, brown sugar and cinnamon to taste. Put into a baking dish and zap or bake till set. For a fancier treatment, the yam shells can be restuffed with the mixture instead of using a baking dish. (Leave a thicker shell when scooping out the yams.) Run the tines of a fork over the tops to decorate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Cake Recipe By :Austin American Statesman's Food Section (Nanette Wavra) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yellow Cake Mix -- w/pudding in mix 1 1/4 C Water 4 Oz Apricot Baby Food -- w/tapioca 3 Egg Beaters(r) 99% egg substitute -- or equiv to 3 eggs I found this recipe in the Austin-American Statesman's Food Section. The baby food replaces the fat and oil. In lg. bowl blend cake mix, water, baby food and eggs on low speed for 30 seconds. Beat on med. speed 2 min. Turn batter into 12-cup bundt pan that has been sprayed with a non-stick vegetable spray and lightly floured. Bake in preheated oven, 350 degrees F, for 35-40 min. Cool in pan on wire rack 10 min. Remove from pan. Cool completely on wire rack. 12 servings, 204 calories, 5g fat, each. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Fruit Punch Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces frozen orange juice concentrate 46 ounces orange-grapefruit juice 1 large can pineapple juice maraschino cherries crushed pineaple 3 quarts ginger ale 1 bottle lemon juice 46 ounces orange juice 1 lemon 1 orange mint leaves Makes 96 4 oz servings Mix juices and ginger ale together. Slice lemon and orange in slices and put the slices, cherries, crushed pineapple and mint leaves in. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Rice And Beans Recipe By :Lucinda Rasmussen Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Long-Grain Rice -- white 4 C Water 1 Pkg Spanish Seasoning -- like Goya w/saffron 1 Onion -- chopped 1/2 C Green Pepper -- chopped 1/2 C Red Pepper -- chopped 1 C Black Beans, Cooked -- or any kind Green Onion -- chopped 1/2 C Frozen Peas 1/4 C Carrot -- finely shredded Mix together rice, water, seasoning, onion, peppers and beans. Put in a rice cooker, cover and turn to cook. OR ... Put in a covered saucepan, bring to boil, turn to warm and let set 20 minutes or until rice is cooked. Fluff with fork. Add green onion, peas and carrot. Mix gently. This is a really colorful dish, and reminiscent of many of the rice and beans recipes I cook. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Squash Recipe By :Patti Thorp Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I hate zucchini, as does my little sister. When we were growing up, my mom had a garden, and I bet you can figure out the rest (we all have zucchini horror stories). Anyway, in order to fool us, she used to cut rounds of zucchini and yellow squash, dip them in egg whites (or milk) and then flour and seasonings, and fry them. You could also do this in a "pammed" pan. My sister and I DEVOURED these things, because we had no idea that some of it was that "yucky green squash." (she did the yellow squash that way as well because we actually liked that, so she'd just tell us that is what it all was. Sneaky, eh? =-) ) Anyway, it's pretty good, and pretty easy... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Tomato Sauce Recipe By :(Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg Onion -- diced 5 garlic clove -- minced 1/2 cup olive oil -- (fruity style) 6 pounds yellow tomatoes -- peeled -- seeded and cut into chunks -- (may use red tomatoes) 1/2 c Tomato paste 2 sm Canned chipotle chiles, -- chopped 2 Epazote leaves (a pungent -- Mexican herb available in -- Latin markets) 1/2 bn Cilantro,chopped In a stainless steel saucepan, saute the onion in olive oil until soft. Add garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote. Simmer 15 minutes. Add chopped cilantro and season to taste with salt and pepper. Puree, if desired, for a smoother texture. Makes approximately 2 quarts (about 8 servings). Sauce may be refrigerated up to two weeks or frozen for up to six months. NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles. Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat; (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0 milligrams cholesterol; 19.1 milligrams sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yoghurt Cheese Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Use a commercial yoghurt strainer or line a standard strainer (small enough to fit into the refrigerator) with several layers of cheesecloth. Place yoghurt into strainer and let sit in refrigerator for 8 - 10 hours or until the yoghurt is thickened almost to the consistency of a soft cream cheese. This can now be used in recipes or stored in the refrigerator, tightly covered, for a couple of days. I sometimes mix a tablespoon or so of this into scrambled eggs to sneak some low-fat calcium into my kids. It also can be used with salsa for a dip. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Yogurt Recipe By :Frugal Gourmet (Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- skim milk yogurt -- w/active cultures Equipment 6-8 quart stainless steel or enamel kettle instant thermometer. (I bought mine for $4.00 at a restaurant supply place but you can buy them at the kitchen stores. I found it to be a great investment. They look like a fountain pen, and chefs carry them in their pockets. 4 quarts fresh milk (you can use skim or low fat) Heating Pad Yogurt culture from a health food store or a good yogurt with active cultures such as Dannon. Once you make your first batch, save some for the next batch. Heat the milk to 180 F. in the kettle. Another cooking tip. Milk with little fat sticks to the pan much easier than regular milk. As an investment you might want to invest in a diffuser (kind of like a metal pad with a handle) that costs under $5.00. I use it for every sauce that I make and for soups that are simmering. It is my favorite cooking gadget. You don't have to have it, though. Cool the milk to 115 F. Add starter or yogurt from your previous batch. Since this is your first batch invest in a plain yogurt for 79 Cents and use it all it won't hurt. Actually the recipe says you will need about 1/2 cup of a yogurt to 1 quart of new milk. Got that? In another kettle (any kind will do), place water that is 115 F right on the button. Put the jars of new yogurt into the water which should come up about 3/4 off the way to the lid of the jar. Cover the kettle and place it on a heating pad set for medium heat. Eight hours later you will have fine yogurt. Refrigerate before using. The above method works for any amount. He makes a gallon at a time because he also makes yogurt cheese with it. It sounds complicated and one person might only want to make 1 quart. I think it would get easier and easier. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt #2 Recipe By :Whole foods for the Whole family (Sadie) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups milk 1 Cup dry milk 2 Tablespoons yogurt -- with active cultures (2 to 4) *** 2 Teaspoons unflavored gelatin -- optional 1/4 Cup water Yield 4 cups Scald milk. Cool to 95-115 (check with candy thermometer). Stir in milk powder and yogurt. Pour into sterilised jars and cover. Place jars in a 95-115 degree water bath - eg a slow cooker, electric oven at it lowest setting and then turned off, in a box with a heating pad etc. (I just leave mine on the counter in the kitchen). The heat source is what determines how the yogurt will be like - too low and the yogurt will be sour milk and too high and the yogurt bacteria will be killed.Incubate for 3-9 hours. Check to see if set by tilting jar, or tapping. Refridgerate as soon as set. Adding gelatin softened in 1/4 cup of cold water and then heated to dissolve will give a firmer yogurt. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt And Wheat Berry Soup With Pistachios Recipe By :Maui News, 4/95 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c wheat berries -- hulled, (1/2 lb) 1 onion -- quartered 6 cups Chicken stock -- homemade 1 tablespoon chicken stock -- homemade 2 cups plain low-fat yogurt -- drained to make 1 c 1/2 c milk 1 egg 1 t flour 2 t olive oil 1 pinch sugar 2 T almonds -- blanched and slivered 2 T pistachio nuts -- unsalted, peeled 1 1/2 T unsalted butter 1/2 t tomato paste 1 pinch pepper 1 1/2 saffron threads pressed though a fine sieve to make 1 t Wash the wheat berries; cover with salted water and let soak 4 hrs. Drain wheat berries; place in a deep saucepan, add the onion and plenty of water to cover, and cook, partly covered, until tender, about 2 hours. Remove from heat and allow to cool completely. Discard the onion quarters. in a food processor, and working in batches, combine the cooked wheat berries with 2 to 3 cups of the poultry stock and blend until smooth, or push the mixture through the fine blade of a food mill. put into a deep sauce pan and add as much of of the remaining three cups as needed to make a smooth creamy soup. Up to this point the soup can be prepared a day in advance. About 30 minutes before serving, reheat the soup. Combine drained yogurt, milk, egg, flour, olive oil and pinch of sugar in a second saucepan; whisk until smooth. Set yogurt over low heat, and turn off heat under the soup. Gradually stir 2 cups of the hot soup base into the yogurt in order to raise its temperature. When the temperature of the yogurt is hotter than the temperature of the soup -- test by touching -- pour the yogurt back into the soup, stirring constantly over low heat, until it just comes to a boil, about 15 minutes. Correct the seasonings with salt. Transfer to a covered soup tureen. In a small skillet, saute the almonds and pistachios in the butter until golden. Remove the nuts from the skillet with a slotted spoon and sprinkle over the soup. Stir the tomato paste into the butter that remains in the skillet and bring to a sizzle, stirring. Add the ground pepper, sieved saffron and stir once. Then add a tablespoon of stick to to keep the butter from over heating. Swirl the mixture into the soup, stir once and serve. Yield: Six servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Cheese Recipe By :(Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonfat yogurt You can serve it plain or dress it up with chopped veggies, herbs or fruit peel to make your favorite spread. Line strainer with double layer of cheesecloth or coffee filter. Pour in 16 oz plain nonfat yogurt. Place strainer over bowl at least 1 inch above bottom of bowl; refrigerate overnight. Scoop thickened yogurt into another bowl; discard cheesecloth. Use yogurt cheese instead of mayonnaise or cream cheese on bread or crachers, or as a base for dip. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Cheesecake Fat Free Recipe By :Cooking Without Fat,George Meteljan (Laurie) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 64 Oz Nonfat Yogurt -- plain 6 1/4 Oz Health Valley Date Delight Ff Cookies -- ground into crumbs 1 C Honey 2 Tsp Vanilla 5 Tbsp Arrowroot 5 Egg Whites The recipe is from a book called "Cooking Without Fat" by George Meteljan, published and distributed by Health Valley Foods. All of the recipes in the book call for Health Valley products which are generally very good. The cheesecake recipe calls or a crust make from Health Valley cookies. I use a different crust made from Grapenuts. Recipes for both crusts follow. The cheesecake made with the cookie crust yields 12 servings at 214 calories each, but only .3 grams of fat per serving. I really like this cheesecake because it is rich and creamy, but it is a little tart for my taste. If anyone can figure out how to take the bite out of it, I would love to hear from you. The cheesecake recipe calls for "yogurt cheese" made from 64 oz of plain, nonfat yogurt. Yogurt cheese is made by wrapping the yogurt in cheesecloth and allowing it to drain (put it in a strainer suspended over a arger bowl) for 24 hours. Preheat oven to 300 F Moisten fingers with water and press cookie crumbs over bottom and up sides of 9-10" pie pan (spray with PAM or something first) Beat yogurt cheese, honey, vanilla, arrowroot, and egg whites until well blended and pour mixture into crumb lined pan. Bake at 300 deg F for 60-75 min, until center is set and surface is lightly browned. Cool and chill before serving. Alternate crust: Omit cookies and substitute grapenuts moistened with unsweetened, apple juice concentrate. I don't really measure, but you might start with 6 oz apple juice concentrate and 1 1/2 C of grapenuts. Spread it over the pie plate and up the sides. If it is not enough to cover, make some more in about the same poportions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Cilantro Sauce Recipe By :GRILLIN & CHILLIN,SHOW #GR3604 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups plain nonfat yogurt 1/2 cup chopped fresh cilantro 2 tablespoons fresh garlic -- minced 1 tablespoon lime juice 1 tablespoon honey Salt and freshly ground white pepper -- to taste In a mixing bowl, combine all ingredients and mix to blend. Season to taste with salt and pepper. May be made one day ahead, covered and stored in the refrigerator. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Tandoori Style Chicken Breasts * Exported from MasterCook * Yogurt Cucumber Dip Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- yoghurt cucumbers onion garlic lemon juice dill -- put on top to give flavor and color A delicious dip, or cold soup, depending on the quantities of liquid can be made with the above ingredients, all blended in the blender and then in the refrigerator. I do it just pouring in, so do not know quantities, but as a cold soup it is delicious, and as a dip or salad dressing exquisite. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Curry Sauce/dip Recipe By :Ellen C. Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat yogurt 1 teaspoon curry powder -- (ie, Madras) Amounts are approximate. Adjust to your own taste preference. This is great with artichokes, asparagus, and carrots! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Delight Recipe By :lbradley@vcd.hp.com (Lisa Bradley) Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Nonfat Yogurt -- frozen vanilla 1 Banana Nonfat Milk 2 tablespoons chocolate fudge sauce Try taking nonfat frozen vanilla yogurt, half banana, some nonfat milk, nonfat hot fudge and put in in a blender and blend. Yummy!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Dessert Sauce Recipe By :Cooking Lean-Reg.Dietitians,Logan Reg.Hosp.(Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups nonfat plain yogurt 1 tsp vanilla 1/8 cup sugar Whisk together well and serve over fruit, desserts, pancakes, waffles, or crepes. Add cinnamon, orange juice concentrate, or other flavorings for variation. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Dressing Recipe By :Norma Scheall, TTN Trailblazer Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Apple Cider Vinegar 1 Tbsp Honey 3/4 C Plain Yogurt 1 Tsp Poppy Seeds Mix vinegar and honey. Add yogurt slowly, stirring constantly. Add poppy seeds. Mix and pour over salad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Fruit Dip Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat yogurt 1/2 cup Cool Whip Lite(r) Mix together. Great dip for all fruit. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Fruit Pops Recipe By :FF COOKING'S EASY WITH A MICROWAVE (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces plain nonfat yogurt 1/2 cup frozen strawberries -- thawed in microwave 1/2 cup apple juice, from frozen concentrate Place all ingredients in a blender or food processor. Blend until completely smooth. Pour into popsicle molds or paper cups with plastic spoons stuck in. Freeze. Makes 6. URL: http://www.myvillage.com/2consum/23food/23021g2.htm - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Pie Recipe By :S_SILVERMAN Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz Nonfat Yogurt -- NO nutrasweet 1 Pkg Jello -- sugar-based 1 Oz Cherry Preserves -- to 2 oz -- * 1 Pie Crust (9 Inch) -- fat warning (* is the fruit flavor of your choice, I've used cherry, strawberry, etc. boil 1 cup water, dissolve jello, add preserves, yogurt, & mix. Put in pie crust. The plastic pie crust top can be inverted & placed on top of the pie to keep it from splashing around. Chill in refrigerator. Should be eaten in 12-48 hours. Double this with the extra large pie crust. Then you'll have 1 cup of filling left over. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Pudding Recipe By :Valerie Goldstein Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 containers nonfat yogurt -- (8 oz) 1 package pudding mix 4 servings fruit -- canned or fresh Mix fruit with yogurt. Add pudding and stir again. That's it. You're done. It took you about 65 seconds to do this. It makes about four servings. The thing I like about it is that it is fat free, has calcium, fiber, protein, and acidophilus, and the sugar content is controllable as well. I'm sorry I don't know the exact nutrients, but I can try to find out. If you want it less sweet, do one plain yogurt and one flavored yogurt. If you need to avoid sugar, you can make the whole thing with nutrasweet and the fructose in the fruit. When I made this I used white chocolate pudding, vanilla yogurt, and a lightly drained can of crushed pineapple. It tasted almost exactly like ambrosia. Next time I'll use 1/2 can pineapple, 1 can mandarin oranges, and a little coconut extract or shredded coconut. (or chocolate pudding, chocolate or vanilla yogurt, and fresh raspberries, or... you get the idea). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Spread Recipe By :Cynthia F. May Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 carton nonfat yogurt red and green bell peppers -- chopped garlic powder dill chives salt and pepper I took a carton of plain non-fat yogurt and let in drain in a coffee filter/strainer in the frige for 2 days (overnight would probably do). From there I chopped red and green pepper, added that and then the following spices to taste: garlic powder, dill, chives, salt & pepper. This is especially good if it gets to marinate overnight. Great on crackers, bagels, whatever! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yule Log Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the cake: 2 eggs 3 oz sugar 3 oz flour -- either self-raising or 1 tsp baking powder to all-purpose -- when sifting. flour For the filling: Warmed jam For the icing: 8 oz chestnuts -- peeled 3 oz sugar 4 tbls water 1 tbl unsweetened cocoa powder Grease a 12" by 8" (roughly!) baking tray, and line with baking parchment. Turn the oven to Mark 6, 400F, 200C to get thoroughly to temperature. Whisk eggs and sugar with an electric whisk until white, stiff and foamy. Fold in sifted flour and mix thoroughly. Pour batter on to baking tray and bake for 7-10 minutes, until springy. Turn out at once on to a piece of greaseproof paper, spread with warmed jam, and roll up firmly. Cut a tiny slice off either end to make it tidy (eat these, or discard them!). You can cut a slice off the end and place it in the middle of the cake, to make it look like a branching log, if you like, but it's a bit twee! I did, though! For the icing, boil the chestnuts until soft, about 10 minutes or less. Boil the sugar and water together until a drop sets instantly in cold water. Puree the chestnuts and the syrup together, and add the cocoa powder. Cover the cake with this, and rough up the back with a fork, so that it sort of looks like bark. If you really want to be twee, you stick a plastic robin in this, and sprinkle with icing sugar to look like frost!! I didn't go quite that far, although I did put a rosette on it. - - - - - - - - - - - - - - - - - - -