* Exported from MasterCook * Zippy Cheese Artichoke Oven Omelet Recipe By : Serving Size : 6 Preparation Time : 0:15 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup picante sauce or salsa -- hot or mild 1 cup artichoke hearts -- chopped 1/4 cup (1 ounce) Parmesan cheese -- grated 1 cup (4 ounces) Monterey Jack cheese -- shredded 1 cup (4 ounces) sharp Cheddar cheese -- shredded 6 large eggs 1 (8 ounce) ca sour cream Tomato wedges -- optional Parsley sprigs -- optional Preheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce. Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Blend the eggs in a blender until smooth. Add the sour cream to the eggs and blend until mixed. Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges and serve garnished with tomato wedges and parsley. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:35" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Swedish Rice Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked rice 1/2 cup sugar 1/2 teaspoon salt 6 cups milk 1 whole blanched almond 1 teaspoon vanilla extract Ground cinnamon for garnish -- optional Combine rice, sugar, salt and milk in top of double boiler. Cover and cook over simmering water 1-3/4 to 2 hours or until thickened, stirring frequently. Stir in almond and vanilla extract. Serve with cinnamon, if desired. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Old Fashioned Baked Beans Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds mixed beans - great northerns -- white beans romans -- and random mix. 1 teaspoon salt (omitted) 1 teaspoon dry mustard 2 teaspoons dry mustard 1/2 teaspoon fresh ground black pepper 1/2 teaspoon black pepper from a bottle 1 dash hot sauce 1 teaspoon (heaping) hot chili condiment 1/2 cup chopped onion 1 1/2 cups coarse chopped onion 1/4 cup molasses or honey 1/2 cup (scant) honey 1/4 cup brown sugar 8 teaspoons white sugar 1/4 cup cider vinegar 1/2 cup white vinegar Presoak beans. Drain. Combine dry ingredients and mix with beans; stir in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or bean pot. [Obviously, if you double the recipe like I did, you'll need a bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook on low 8-10 hours.) Comments: I just dumped everything on top of the beans and stirred them; then covered them with hot tap water. They took a lot longer than 10 hours to cook, but that might have been due to too-low heat on the crockpot. (Also, reportedly vinegar and other acid substances need to be added at the end of cooking else they'll make the beans tough.) These beans were *really* good. The caramelized onions were even better. I've enjoyed the beans plain, with barbecue sauce, and with spinach and corn added. Source: From the 'Bean Bonanza' flyer I got in my grocery store. Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 16 Issue 9] Mar. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry Crunch Coffee Cake Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Butter 1/2 Cup Sugar 1 Egg 1 Cup Flour 1 Teaspoon Baking powder -- Double-acting 1/4 Teaspoon Salt 1/3 Cup Milk 1/2 Teaspoon Vanilla extract 2 Cup Blueberries -- Fresh or frozen TOPPING: 1/4 Cup Butter 1/2 Cup Sugar 1/3 Cup Flour 1/2 Teaspoon Cinnamon -- Ground Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done. - - - - - - - - - - - - - - - - - - - NOTES : Recipe by: A Very Berry Cookboo Nutr. Assoc. : 0 * Exported from MasterCook * "Cheese" Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup cooked -- peeled potato 2 cups water 1 4 oz jar pimientos 1/2 teaspoon onion powder 1/4 cup brewer's yeast flakes (nutritional yeast) 3 tablspoons cornstarch 2 tablespoons fresh lemon juice 1 salt to taste -- if desired Blend the potato with 1/4 to 1/3 cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes. Serve at once. The sauce will set when cool and can be reheated. Makes 2 cups Preparation time: 10 min Cooking time: 10 min Source: This is a recipe I found in the McDougall "Program for Maximum Weight Loss" book. Posted by "Acox, Christine" to the Fatfree Digest [Volume 16 Issue 21] Mar. 25, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus 2 large potatoes 2 tablespoons dill 1/4 cup unbleached flour 1 cup rice milk 1 salt to taste Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends. Cut into 1" sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown :)). Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Don't throw out any of the cooking water. lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup just until they are tender and bright green. Salt to taste. Yum. Source: Apparent Original Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree Digest [Volume 16 Issue 12] Mar. 16, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Applesauce Oatmeal Drops Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup white sugar 1/2 teaspoon salt 3/4 cup natural unsweetened applesauce 1 cup rolled oats 1 cup sifted all purpose flour 1/2 cup seedless raisins Mix sugars and add applesauce. Sift together dry ingredients and stir in. Add oats and raisins. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees about 10 minutes. Note: I left out the raisins because I don't care for them. Also, I added 1/2 tsp of cinnamon. The next time I make these I may cut back on the sugar because they are rather sweet. These cookies were nice and fluffy (for a fat-less cookie) and remind me of muffins. These are so quick and easy to make, I just love them! I hope everyone enjoys them. Posted by "Ann Lally" to the Fatfree Digest [Volume 16 Issue 10] Mar. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Millet With Yellow Split Peas Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup yellow split peas( green is okay too) 1 cup whole hulled millet 1/2 teaspoon olive oil 1/2 teaspoon whole cumin seeds(powder okay) 1 onion cut in half lengthwise -- and sliced into fine half rings 1 clove garlic, minced peeled 1/2 teaspoon ground tumeric 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/8 teaspoon cayenne pepper 1. roast millet. In the bottom of a dry sauce pan slowly stir millet until about 1/2 of the kernels are a light golden brown. Remove millet. 2. Soak peas in 2c water for 5 hours, drain 3. Smear oil on pan, wipe off excess, heat oil for sauteing 4. When oil is ready put in the cumin, 5 secs later insert onion and garlic. Stir until onions slightly brown 5. Put in rest of ingredients 6. Saute for 2 min 7. Insert 2C water, bring to a boil, lower to low and cook for 30 min. 8. Have some hot water ready 9. Put 2 tablespoons of hot water over millet, stir quickly and cook for another 10 min. 10. Turn off heat and let stand for 15 min Posted to Fatfree Digest Wed, 09 Jun 93 14:22:38 By Tom Molnar Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Message In A Bottle Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text message Found floating among the cyberwaves of the internet -- __ || Where did you find the recipe files and who are you? /..\ | | Where are you? | | | | This is the message in the bottle. If you receive it, |____| please send the bottle back to me! If you are importing into another recipe program, do they import properly? If the formatting and packaging of the recipes can be improved, let me know. + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Credits: ~ Michelle Dick for maintaining the Fatfree Digest, a wonderful source of information and support for those following the VLF vegetarian lifestyle. ~ Karen Mintzias at Salata.com for so graciously volunteering her time and disk space (!) to archive and distributing these recipe collections. ~ Scott Welliver for a great program, Meal-Master. It may not do windows, Scott, but it sure is quick and slick! ~ Rodney Grantham for that magic little utility MMCONV that makes this formatting possible. ~ All the folks who give of their time to post recipes and advice to benefit others. + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Sue Smith: SueSmith9@aol.com No time to cook. Too busy collecting recipes. + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mcdougall Cajun Red Beans And Rice Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 onion -- chopped 1 green pepper -- chopped 2 bn scallions -- chopped 2 cloves garlic -- minced 1 8 ounce can tomato sauce 1 tablespoon worcestershire sauce 1 teaspoon dijon mustard 1/2 teaspoon ground oregano 1 bay leaf 1/8 teaspoon cayenne -- (1/8 to 1/8) pepper 1/2 teaspoon tabasco -- (1/2 to 1 1/2) sauce 1 fresh ground pepper to taste 4 cups cooked small red beans (3_15 1 oz -- - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Matar Paneer (Vegan) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text recipe Paneer is soft white 'farmer' cheese that is commonly used in India. I substituted reduced-fat White Wave tofu, and it takes the place of paneer very well. This takes about 1/2 hour to make. start some rice cut 1 brick tofu into cubes and bake in 300 degree oven while you prepare sauce. 1 onion (slice very thinly and saute in your favorite medium until browned) 1 t. pressed garlic (in with the onion) 1 c. water 1 t. ginger 1 T. cumin 1 T. coriander 1/2 t. clove 1/4 t. methi (fenugreek) 1 t. salt add spices to onion/garlic at last minute of saute. Stir until distributed and then add water. mix: 2 t. gram flour (chickpea flour, besan) enough water to make a thin, smooth paste add a family size package of frozen green peas to the sauce, and cook until hot. dribble in the chickpea flour mixture, while stirring. The sauce will thicken. add: 1 cup of ground tomatoes or tomato puree juice of one lemon stir, adjust seasonings. Add tofu and simmer until it absorbs some of the seasonings. Add more water if necessary. serve with rice Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree Digest [Volume 16 Issue 7] Mar. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Marvelous Manicotti Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 manicotti noodles, *cooked rinsed & drained* 1/2 package frozen chopped spinach *thawed and squeezed dry(er)* 1/2 cup white mushrooms 1/2 cup shitake mushrooms 1/2 cup onion 1/2 cup pepper -- *sauteed in red wine -- open a nice bottle & drink the rest* 1 cup fatfree cottage cheese (or that dryer kind of cottage cheese) 4 cloves garlic sauteed w/ the rest of the stuff i forgot! italian herbs to taste 1/2 cup fatfree parmesan All measurings except the six noodles (which serves 2) are approximate. Really, I guess you can put in about anything you like. I left the mushrooms out of Ben's because he's weird that way. Anyway, stuff this mixture into the shells. You may have some left over. So sue me. Put them in a baking dish and pour one jar of Healthy Choice f/f spaghetti sauce over the noodles. Bake at 400 F for about 45 minutes. This is very easy and I hope you like it as well as we do. Mangia! Posted by Cynthia Barnes to the Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Marinated Tofu Stir Fry Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- none My daughter makes a wonderful marinated marinaded stir fry. She marinades the Mari-Nu low fat tofu and veggies in soy sauce, garlic and onions. You can cook the marinade for a few minutes to get the flavors of the garlic and onions. Just pour over pieces of tofu and any veggies you may have on hand or like. Cook the veggies first, add in some of the marinade (I steam them in the microwave). I put everything in a non stick frying pan ( I think my daughter does this as well). When cooked, we serve it over brown basmati rice. Posted by Barbara Zimmerman to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Maple-Oat Breakfast Buns (Abm) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup rice milk 1 egg sub. equivalent for 1 egg 1 tablespoon applesauce (sub. for b*tt*r) 2 cups bread flour 1/3 cup oat flour (process rolled oats in food proc.) 4 teaspoons sugar 1/2 teaspoon salt 1 teaspoon yeast 1/3 cup maple syrup 1/4 cup brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/2 cup raisins -- (1/2 to 1) 2/3 cup rolled oats -- toasted in 350 oven for 10min. or until light brown Add the first 8 ingredients to bread machine according to manufacturer's instructions. Set it for the dough setting (mine calls it the manual cycle). When cycle is complete, remove dough from machine. Cover and let rise 10 min. In a small saucepan, stir together the syrup, spices and brown sugar. Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats. Set aside. On a lightly floured surface, roll dough into a 12x8 rectangle. Spread raisin mixture over dough to all edges. Roll up jelly roll style, pinch seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray and I think it helped. When the rolls come out, you need to use a spatula to pry them off the pan, because the brown sugar will have stuck, but they come right up. These had just the right amount of sweetness. Enjoy! Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Magenta Millet Pilaf Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup millet -- rinsed and drained 2 cups boiling water 1/2 pound beets, scrubbed, trimmed and cut into 1/2*inch dice (no need to peel. 1/2 teaspoon salt 1/8 teaspoon allspice 1 tablespoon fresh orange zest 2 oranges) 2 tablespoons minced fresh mint 6 tablespoons fresh orange juice salt -- to taste Heat nonstick or cast iron skillet over high heat. Toast millet till it gives off a nice popcorn smell and starts to dance about the pan. Place millet in pressure cooker pot when done. Heat flame tamer and place pressure cooker on top. Add boiling water, beets, salt, and allspice to pressure cooker. Lock lid and bring up to high pressure. When high pressure is reached, turn down heat to maintain pressure and hold for 10 minutes (set a timer). Meanwhile, zest one of the oranges. You should get a yield of 1 T, if not, use the other orange as well. (If you don't have a zester, use a sharp potato peeler to delicately remove just the orange peel, leaving the bitter white pith behind.) Mince the orange zest. Set aside. Squish the oranges without breaking them by rolling them between your hands and the counter. This will make juicing go easier. Cut in half and juice. You should get 6 T or so. Since oranges vary in sweetness, you will want to add the orange juice by taste. Mince the mint and set aside. After the 10 minutes are up on the pressure cooker, turn off heat and move it to a cold burner. Let sit for 10 minutes and then take cooker to sink. Run under cold water to release any residual pressure and remove lid. Add mint and zest. Add orange juice to taste, and salt if needed. Serve. This dish looked stunning in my black octagonal serving dish. A splash of lemon or lime might also be tasty. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. :This is from Lorna Sass's _Great Vegetarian Cooking Under Pressure_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Macaroni And "Cheesy" Tofu Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box macaroni cooked up 1 medium onion finely diced 1 cup (or more) mashed tofu 1 1/3 cups soy milk 2 tablespoons flour 1/2 cup nutritional yeast 1 dash vegan worcestershire sauce 3 dashes tamari sauce 1/2 teaspoon garlic powder 1 pepper to taste 1 soy parmesan to taste Preheat oven to 375. While macaroni is boiling, chop onion. Combine soy milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and garlic powder. Put drained macaroni in an oblong baking dish. Add tofu and soy milk mixture. Shake soy parmesan on top and mix. Bake at 375 for approx. 30 min. till done. Source: a conglomeration of recipes. Posted by SueSmith9@aol.com to the Fatfree Digest [Volume 16 Issue 22] Mar. 26, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lunch Rice Idea Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text recipe A near-empty refrigerator can breed creativity: 1. Mix some ff plain yogurt with dill weed, celery seed, and a little salt. Put it in a small container. 2. Put some cooked brown rice in another, larger container. 3. At lunchtime, mix the seasoned yogurt into the rice. At 6:30 this morning I thought, "Girl, you MUST be desperate." At 1:00 this afternoon I enjoyed a delicious lunch. Source: original. Posted by asking@students.wisc.edu (Anna S. King) to the Fatfree Digest [Volume 15 Issue 31] Mar. 3, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Low Fat Bran Muffins (Ovo Lacto) Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole wheat flour 1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 2 cups 100% bran 1 1/4 cups skim milk 1/3 cup firmly packed brown sugar 1 egg 1/2 cup applesauce 1/2 cup dried cranberries Heat oven to 400 F. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy). Spoon batter into muffin pan lined with foil cups, filling each cup 2/3 full. Bake for 18 to 20 minutes or until browned. Makes 12. Posted by floris@clark.net (floris) to the Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lentil Vegetable Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried lentils -- picked over and rinsed 1 large onion -- chopped finely or pureed 6 stalks celery -- chopped finely or pureed 3 carrots -- diced 1 can (1*lb) stewed tomatoes 1 tablespoon mixed herbs (parsley oregano, rosemary -- etc.) 1 teaspoon garlic powder ground pepper to taste few sun dried tomatoes minced 1 package onion soup mix (optional -- i had about 2*cups prepared soup to use up so i put it in the soup) water 8 ounces fresh or frozen large-cut spinach hot sauce (optional) Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups). Cover with water and simmer for 1 hour until lentils are tender. Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts. Posted by Lucinda J. Rasmussen to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lentil Stew Recipe By : Elizabeth Powell Serving Size : 8 Preparation Time : 2:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried lentils -- washed, picked over 2 quarts water 2 whole celery stalks -- chopped 1 medium onion -- chopped 2 whole carrots -- chopped 1 clove garlic -- minced 1 bay leaf 1/4 teaspoon thyme 1/2 cup red wine 1 can plum tomatoes In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and tomatoes and simmer 20-30 minutes more. - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with a dollop of sour cream. NOTES : * Better if made with vegetable stock. For non-vegetarians, beef, corned beef, or ham stock may be used. Nutr. Assoc. : 0 * Exported from MasterCook * Lentil Loaf Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry brown lentils -- rinsed 1 bay leaf 1 cup uncooked fine bulgur wheat 1 cup soft whole-wheat bread crumbs 1 egg substitute -- beaten 1 tablespoon ketchup 1 medium onion -- chopped 1 clove garlic -- crushed 1 teaspoon dried thyme 2 teaspoons dried oregano 1 teaspoon dried tarragon salt and pepper to taste 3 tablespoons tomato paste or tomato sauce Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 min. Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 min. Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add bulgur, and remaining ingredients except tomato paste or sauce. Mix well with your hands until thoroughly combined. Pat mixture into a 9" loaf pan. Bake for 40 min. until firm but not dry. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices and serve warm. This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste so good in a pita pocket, and if there are mashed potatoes leftover, I stuff the pocket with both. Mmmm! Enjoy! Nutrition Info per serving: 341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445mg sodium, 8g fiber. Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lentil Enchiladas Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 cup lentils 1 onion -- chopped (recipe called for "small" onion -- i used a large one) 1 green pepper -- chopped 2 teaspoons garlic (i used fresh oil-free garlic from a jar) 1 teaspoon red pepper 1 teaspoon black pepper 1 teaspoon cumin 1/2 cup salsa 1 ff tortillas -----optional garnishes----- 1 chopped fresh tomatoes 1 salsa Put water and beans in saucepan on med high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionally. Reduce heat and let cook til lentils are soft, about 45 minutes. (Keep stirring because the beans will stick to the bottom of the pot.) Once the beans are mushy, add salsa, stir well. Place in tortillas, garnish as desired, and enjoy. NOTE: I didn't soak the beans beforehand and haven't experienced any problems. Mary McD says, in this book, that you don't need to soak lentils. Source: The original version of this recipe can be found in "McDougall's New Cookbook." Modified by yours truly. Posted by Marie to the Fatfree Digest [Volume 16 Issue 24] Mar. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lentil Burgers Recipe By : Deb Steelman Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 2/3 cup rice 2 1/2 cups water 1 slice wheat bread 1/2 cup onion -- chopped 1/4 teaspoon celery salt Cook Lentils and rice together in water till water is absorbed. mash lentils and rice. Tear bread up and add to lentil mixture with the remaining ingredients. Mix thoroughly, and form into patties. Broil until browned, turning once. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lentil And Rice One-Pot Supper Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 1/2 cup rice 2 cups sliced carrots 3 cups water 1 package vegetable broth 1 teaspoon garlic 1 teaspoon dried basil 1 tablespoon olive oil Wash and pick over lentils. Place in a large saucepan with rice and carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and cook until rice is done, 20 to 30 minutes. Makes 4 servings. Source: Kokomo Tribune, March 13, 1995 GENIE Food & Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda] Individual recipes copyrighted by originator. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lemon-Anise-Poppy Muffins Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 1 cup all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons poppy seeds -- (generous heap) 1 rind of 1 lemon 1 teaspoon lemon extract 1 teaspoon anise extract 1 powdered egg substitute (reconstituted) 1 6 ounce white wave soy yogurt 1 cup orange juice Combine dry ingredients through poppy seeds. In separate bowl, mix remaining ingredients. Make a well in dry ingredients, and combine wet mixture. Spritz and flour a bundt muffin pan. Spoon in batter equally. The dough will be stiff, you may have to level each muffin with moistened fingers. Bake in pre-heated oven at 350 F, for approx. 22 to 25 minutes. Cool in pan for 5 minutes, and on rack for another 10. Nutrition (per serving): 278 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 8 g (11% of calories) Carbohydrates 56 g (81% of calories) Cholesterol 1 mg Sodium 463 mg Fiber 1 g Iron 2 mg Vitamin A 36 IU Vitamin C 19 mg Alcohol 0 g Source: Original Source Fat Free Internet Mailing List - Jayne Spielman Date Published: 4/18/94 Posted by "Rob Ryerson" to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995. :An Internet recipe from J. Spielman, adapted by Rob: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Leftover Pasta Frittata (Ovo) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs whites 1 leftover pasta 1 seasonings to taste Mix up 3 or so eggs whites, beat lightly pour over pasta , dump in a hot frying pan {pammed lightly} and fry up like an omelet. Flip each side when nicely brown. You can season the eggs beforehand with various spices. Source: Original Posted by Janet Hatch to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Le Risotto Aux Champignons Tessinois Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces brown rice 1 onion -- chopped fine 1 clove garlic -- chopped fine 1 teaspoon rosemary 1/3 ounce dried mushrooms -- soaked get something exotic & flavorful 7/8 cup vegetable broth 7/8 cup merlot or other red wine 2 ounces grated ff parmesan (or sapsago -- if you can find it) salt -- pepper 1. Cook the rice for 15 minutes in 1 3/4 cups of water. 2. Squeeze out the mushrooms and chop them. Saute the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly. Add the rice and bring to a boil. 3. Add the broth and wine, and cook for 10 minutes over a low flame. (Note ~ at this point I had much too much liquid, so I let it cook with the top off until enough had boiled away.) 4. Season to taste with salt and pepper, add the parmesan, and serve promptly. (the original advises eating promptly so it doesn't get too dry; I didn't find this to be a problem, and even reheated it for a couple of days). Posted by "Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420" to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Le Papet Vaudois Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped fine 1 3/4 pounds leeks -- in 1"*pieces 18 ounces potatoes -- diced 7/8 cup dry white wine 7/8 cup vegetable broth 1/2 cup evaporated skim milk salt, pepper -- nutmeg 1. Saute the onion in your favorite liquid. Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes. Then add the potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15 minutes. 2. When the potatoes and leeks are tender, add the milk and adjust the seasoning. This is traditionally served with sausage on top; if there is a ff veggie one you like, try it! (No such thing here.) Very fresh crusty bread is good with this too. (Vaud is in the French-speaking part of Switzerland; think fresh French bread...) Posted by "Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420" to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Layered Tortilla Casserole Recipe By : Sarah Schlesinger, 500 Fat-Free Recipes Serving Size : 4 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 cup onion -- chopped 1 clove garlic -- minced 1 cup celery -- chopped 1 tablespoon chili powder 1 pinch cayenne -- pepper 1 cup corn -- kernels 1 cup tomato sauce 1 cup kidney beans, cooked -- drained and rinsed 1 cup great northern beans -- drained and rinsed 6 corn tortillas -- nonfat 1 cup nonfat cottage cheese 1/2 cup cheddar cheese, nonfat -- shredded Combine the water, onion, garlic and celery in a microwave safe casserole. Microwave uncovered on high for 5 minutes or until onions and celery are tender. Combine with chili powder, cayenne pepper, corn, beans, and tomato sauce. Place 3 corn tortillas on the bottom of a 2 quart microwave-safe casserole dish. top with 1/2 of the tomato-bean mixture. Spread 1/2 cup of the cottage cheese over the tomato-bean mixture. Sprinkle with 1/4 cup of the grated cheddar cheese. Repeat layers. Microwave uncovered on high for 12 minutes or until cheese has melted, and ingredients are warmed through. Let stand 5 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * L'aelplermagronen De Suisse Centrale Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounces whole-grain macaroni or rigatoni 11 ounces potatoes in small dice 2 large onions -- cut in thin circles 1/2 cup condensed skim milk (or extra-strength reconstituted dried) 5 ounces grated cheese salt -- pepper 1. Cook the macaroni and potatoes in a little salted water until just done (if possible, use soup broth). 2. Soften the onions in your favorite sauteeing liquid. 3. Drain the macaroni mixture and put onto a large platter. Add the milk and cheese, and mix quickly (the heat of the cooked mixture will melt the cheese). Grind some pepper on top, and garnish with the onions. The [above] recipes are adapted from a flyer which appeared in my mailbox here in Geneva, called "Live Better - the Magazine for the Pleasure of a Healthy Life". The originals are not low fat; I have adapted the ones below to be so, and have translated them from the French (and also into US units). I have made all three, and they are all quite good. (I left the original French titles). Enjoy! Sue Willis, on sabbatical Posted by "Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420" to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * John's Super Bowl Salsa Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 32 oz. can whole tomatoes (the big one) 1 8 oz. can tomato sauce (the tiny one) 8 hot roasted green chilis (about 1*1/2*cups) 3 green onions 1 cloves garlic -- (1 to 2) 1 T dried red chili (like -- (1 to 2) the kind you sprinkle on pizza) chopped cilantro (or 1*t dried) Chop green onions into 1" chunks. Place green chili and onions, and garlic in food processor and whip until its all good and chopped. Add drained whole tomatoes, tomato sauce, dried chili, and cilantro. Whip until the mixture is not too chunky, but not liquefied either. Enjoy!!! Posted by john.whitney@loebbs.com (John Whitney) to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Irish Whole-Grain Soda Bread (Lacto) Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat flour preferably stone ground 1 cup all-purpose flour -- plus extra for working dough 1 1/2 teaspoons salt 1 1/2 teaspoons baking soda 1 cup old fashioned rolled oats 2 cups buttermilk 2 tablespoons dark molasses or black treacle This version, flavored with old-fashioned rolled oats and dark molasses, is similar to the soda bread served at Ballymaloe House in County Cork, Ireland. Bake the bread early in the day and reheat it just before the guests arrive. Thoroughly combine ww and all-purpose flours, baking soda and salt in large bowl. Stir in oats and make well in center. Combine buttermilk and molasses in separate bowl. Pour mixture into flour well and gradually work into flour with fingers or spoon. Knead dough lightly 3 or 4 times on floured surface and divide in half. Shape into 2 round loaves, each about 5-inch in diameter. With sharp knife, score loaves with cross slash, cutting 1 inch deep. Place loaves on ungreased baking sheet and bake at 425 degrees 15 minutes, then reduce heat and continue to bake 25 to 30 minutes longer or until loaves are brown on top and sound hollow when tapped on bottom. Cool at least 5 minutes on cooling rack. Loaves can be baked several hours ahead and reheated in low oven. Cut into thick or thin wedges. Serve warm or at room temperature. Makes 2 loaves, 8 servings each. Each serving contains: 140 calories; 257 mg sodium; 1 mg cholesterol; 1 gram fat; 28 grams carbohydrates; 6 grams protein; 0.55 grams fiber. Source: This recipe was in our paper today, perhaps something can be substituted for the buttermilk Posted by "Acox, Christine" to the Fatfree Digest [Volume 16 Issue 13] Mar. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Irish Supper - Colcannon Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound white or green cabbage 1 teaspoon salt 2 pounds white or red potatoes scrubbed, and cubes -- (don't peel) 2 medium leeks -- split lengthwise and rinsed well 1 cup nonfat milk (or soy or rice milk) 1/4 teaspoon mace 2 cloves garlic -- minced (2 to 3) 1 salt to taste Chop the cabbage and steam, using minimal water, until quite well done. Boil potatoes. Clean and chop the leeks, including the first couple of inches of green, put into a saucepan with the milk and simmer until tender. Drain potatoes, mash well, stir in milk with leeks, cabbage, mace and garlic. Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest [Volume 16 Issue 14] Mar. 18, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Irish Soda Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 cups whole wheat flour 2 teaspoons baking soda 1 tablespoon baking powder 2 tablespoons brown sugar 2 1/2 cups skim milk or replacer 1/2 cup currants 1/2 cup raisins 1/2 cup craisins (dried cranberries not traditional -- i love 'em) 1 optional fruit Preheat oven to 375 degrees F. Add all of the dried ingredients in a large bowl and mix very well. Pour all of the milk into the bowl and stir until a soft dough is formed. It will not be smooth at this point. Pour out onto counter and knead the sticky mess for a few minutes. Divide into two portions and shape into two round loaves, press down a bit to barely flatten. Place on non-stick cookie sheet, slash a cross across the top. Allow loaves to rest 10 minutes then bake for 40 minutes, or until loaves are golden. Very nice with jam. Posted by mindy.s.mymudes@uwrf.edu to the Fatfree Digest [Volume 16 Issue 10] Mar. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Irish Seitan Stew Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups seitan -- diced 1 cup carrots -- roll-cut 1 cup parsnips -- roll-cut 1 cup onion -- diced 1 cup potatoes -- peeled and diced 2 bay leaves 1/2 teaspoon rosemary -- whole 1/2 teaspoon garlic -- minced 1/2 teaspoon basil 1 tablespoon parsley -- fresh 2 cups water 5 teaspoons tamari soy sauce 1/2 cup celery -- flaked 4 tablespoons water -- cold 4 tablespoons cornstarch Put seitan, veggies (except celery), and herbs and spices in a large pot (Dutch oven or small stock pot will do). Saute in a little water or veggie broth at medium heat for about 8 minutes, stirring to prevent burning. Add water and tamari and bring to a simmer. Cook about 10 more minutes or until veggies are soft. Add celery (add at end to help retain color and texture). Mix the 4 T cold water with the cornstarch. Turn off heat under stew. Vigorously stir in cornstarch solution. Turn heat back on under stew and stir until thickened. Posted by Andrew Evans to the Fatfree Digest [Volume 14 Issue 10] Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Indian Potato Cakes (Vegan) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large potatoes -- (2 to 3) 1 large onion -- chopped 2 cloves garlic -- chopped (2 to 3) 2 slices bread, crusts removed crumbled 1 tsp mild curry powder -- (1 to 2) 1 salt 1 non-stick spray Peel potatoes, cut into cubes and boil in water until tender. Mash (may want to add a little water to make mashing them easier). Water/broth saute onions and garlic. Add to mashed potatoes. Add bread crumbs, curry powder and salt. Cool enough to handle. Form 10 to 12 four inch diameter patties and brown them in a non-stick pan sprayed with non-stick spray. You can also add cooked carrots, peas, and any other soft cooked vegetables to the potato mixture before browning them. Serve as is or with some Indian condiments like mango chutney or coriander chutney. These patties are pretty easy to make and really good. Source: I got a recipe off another net and adapted it for FF-ers. Posted by Lucinda J. Rasmussen to the Fatfree Digest [Volume 15 Issue 29] Mar. 1, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Indian Lentil Sandwich Spread, Mcdougall Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cook lentils 4 cloves garlic -- pressed 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 1/2 teaspoon ground ginger Combine all ingredients in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :This is the recipe as it appears in the _New McDougall Cookbook_.: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hummus (Home-Made) Recipe By : Donna Nicoletti from Reversing Heart Disease(Ornish) Serving Size : 4 Preparation Time : 8:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chickpeas -- dry 5 cups water 6 bay leaves -- or so 3/4 cup chopped onion 1 garlic clove 2/3 cup tomato puree 2 tablespoons lemon juice 3/4 teaspoon ground cumin 1/4 teaspoon paprika 1/8 teaspoon cayenne 1/4 teaspoon black pepper 3/4 teaspoon salt Sort and rinse the chick-peas, then soak overnight in water. Drain them, then add 5 cups of water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1 1/2 hours, or until the beans are completely soft. When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients. - - - - - - - - - - - - - - - - - - - Serving Ideas: garnish with Parsley Nutr. Assoc. : 0 * Exported from MasterCook * Hot Mushroom Pate/Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped fine 1 clove garlic 1 chillie, chopped -- to taste 1 t thyme -- (1 to 2) 1 pound mushrooms (large) chopped fine 2 tablespoons lemon juice 3/4 cup breadcrumbs In a large saucepan gently cook 1 MEDIUM ONION, chopped finely. Add 1 CLOVE OF GARLIC and CHOPPED CHILI (to taste, about 1 teaspoon)and 1-2 TEASPOONS OF DRIED THYME. Add 500g/ie. 1 pd. MUSHROOMS (preferably large ones) chopped finely and stir well . Cover and simmer until they are getting soft. Add 2 TABLESPOONS of LEMON JUICE and about 3/4 CUP BREADCRUMBS (pref. wholemeal).Cook a bit longer stirring constantly. Spoon into a dish and eat warm on bread or as a dip, or leave to cool in the fridge. It's great! Maree. Source: from Rosemary Stanton's excellent `The Good Gut Cookbook`. Posted by pronin@posgate.apana.org.au (M. Pronin) to the Fatfree Digest [Volume 16 Issue 6] Mar. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot And Sour Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup 'vegetarian' -- (1/3 to 1/2) chicken stock powder 1 quart water 10 slices fresh ginger 1/2 cup slivered seitan 2 ozs tofu -- cubed (2 to 3) 1/2 cup carrots -- julienne 1/2 cup napa cabbage -- julienne 1/2 cup dried black mushroom slices soaked & drained 1/2 cup sliced dried lily flower buds -- soaked and drained 1/2 cup frozen baby peas -- rinsed and thawed 4 scallions -- whites thin sliced -- greens cut on thin diagonals -- 2kept separate 2 t's rice vinegar (unseasoned) 1 tablespoon mirin 2 t's tamari 1/2 teaspoon fresh black pepper 1 1/2 t's arrowroot 1/8 teaspoon crushed red pepper (or to taste) PROCEDURE. Cut and prepare all of the fresh and dried veggies, tofu and seitan. After the black mushrooms and lily flowers have been soaked and drained, cut them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN GROCERY STORE **. Simmer the first 3 ingredients for one minute and then remove the ginger. Combine the last 6 ingredients in a bowl and mix. Add the carrots, chinese cabbage and black mushrooms to the stock and simmer for 2 minutes. Add everything else except the scallion greens and baby peas and simmer another 2 minutes. Be sure to recirculate the last 6 ingredients in the bowl to recirculate the arrowroot before adding to the soup. Add baby peas, adjust the seasonings and serve very hot in bowls. Garnish with scallion greens. My own note: After tasting this, I could not tell the difference between this and the chicken hot and sour served at the local Chinese Restaurants. Source: Thanks to Robert Siegal the Friendly Gourmet, previously of Jump Start. Oriental Delights cooking class. POB 6476, Santa Rosa, Ca 95406, (707) 573-0555. Posted by Barbara Zimmerman to the Fatfree Digest [Volume 1 Issue 34] Mar. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hopping John In A Pressure Cooker Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown basmati rice 1/2 cup wild rice 1/2 pound frozen black-eyed peas 1 10 ounce ba frozen mustard greens 1 10 ounce ba frozen collard greens 5 1/2 cups water 1 teaspoon basil 1 teaspoon garlic powder 1 teaspoon to 1*t old bay seasoning 2 cans stewed tomatoes with liquid This is a variation of something my grandmother used to make with h*m hocks. It's a long way from the original. This makes approx. 5 qts., enough to freeze half or feed a crowd. Put the water in the cooker, turn burner to high. Stir in spices. Rinse rices and put in cooker. Throw in black-eyed peas, greens, and stewed tomatoes. Bring to simmer with the top off, stirring occasionally, until frozen stuff has thawed somewhat and greens are separated. Lock the lid down, bring to high pressure. Cook at high pressure for 30 minutes, remove from heat and allow natural pressure release. Adjust seasoning if necessary. tabasco sauce is a must on the table. I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker. Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hearty Vegetable Stew - Vegetable Medley Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn noodles 1/2 cup pinto, lima -- or white navy beans 1 tsp garlic powder 1/2 teaspoon sp salt 1 c frozen corn 1 c frozen peas 1 c sliced carrots 2 c frozen broccoli 2 c frozen string beans 1 tomato sauce Soak beans in 2 cups of water for two hours. After two hours, drain water and boil beans, 1 tsp. garlic powder, and salt in at least 3 cups of water. Cook for 1 hour adding water as needed. When beans are cooked, set aside. Bring 4 cups of water to a boil. Add corn noodles and carrots. When noodles and carrots are cooked, drain and mix with cooked beans, frozen corn, peas, broccoli, string beans, and garlic powder. Add enough tomato sauce to cover and simmer a couple more minutes until the sauce is hot. Posted by cscalzi@hi.com (Casey Scalzi) to the Fatfree Digest [Volume 16 Issue 26] Mar. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.807 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hearty Oatmeal Loaf Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple juice 3/4 cup water 2 tablespoons honey 3 tablespoons orange juice concentrate 1 1/2 teaspoons salt 2 1/2 cups -- - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Vegetable Sandwiches Recipe By : Rosie Daley (In the Kitchen with Rosie) Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----dressing----- 1 cup nonfat yogurt 3 tablespoons dijon mustard ground pepper -- to taste 2 tablespoons nonfat cottage cheese 1/8 teaspoon tabasco sauce 2 tablespoons shallot -- minced 1 clove garlic 1 teaspoon lemon juice ---filling---- 1 small eggplant -- sliced 1/4" thick 1 medium zucchini -- sliced 1/4" thick 1 medium yellow squash -- sliced 1/4" thick 1 red onion -- sliced 1/4" thick 3 teaspoons italian seasoning 1/8 teaspoon cayenne pepper cooking oil spray 2 red bell peppers -- roasted 6 french rolls 1 large tomato ground pepper 2 tablespoons jalapeno 8 basil leaves 8 arugula leaves Preheat the broiler. Put all the dressing ingredients in a blender and mix at low speed until smooth. Set aside. Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet. Sprinkle the Italian Seasoning and cayenne pepper over all of the rounds. Spray the vegetable oil over to coat lightly. Broil the vegetables for about 5 minutes, until brown. Turn the rounds over and brown the other side. Remove the cookie sheet, leaving the broiler on. Third each of the roasted bell peppers. Cut each of the rolls in half lengthwise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side. Put a slice of tomato (or two) in the well at the bottom of each roll. Dust with black pepper and jalapeno pepper. Evenly divide basil leaves, arugula leaves, read pepper on each role. Layer on slices of Eggplant, yellow squash, zucchini and onion. coat the inside of the remaining half of each roll with the dressing, and place it on top of the vegetables. - - - - - - - - - - - - - - - - - - - NOTES : vegetables can also be grilled Nutr. Assoc. : 0 * Exported from MasterCook * Green Bean & New Potato Salad Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small clove garlic 1 teaspoon tarragon vinegar 1/4 cup hellman's low fat mayo (1g_fat/tbs) 1 pound new potatoes (or other potatoes) 1 pound fresh green beans 1 salt and pepper to taste Mince garlic very finely and blend into mayo along with vinegar. Set aside to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2" pieces. Place in steamer basket and steam until just tender (10-15 min). While the potatoes steam, trim ends off green beans and snap them in half. Rinse potatoes under cold water and place in strainer to cool while you steam the green beans just until crisp-tender (3-5 min). Rinse beans under cold water until cool and place in strainer to drain. Toss potatoes and beans with mayo mixture to coat and season with salt and pepper. You can chill this or just eat it at room temperature. I imagine some red, yellow or green bell pepper would also be good with this or maybe a little onion or celery. Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Golden Noodle Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts golden broth (follows) 1 big handful whole wheat 1 rib bon noodles (or matzoh balls) 1 cup diced celery 1 cup diced potatoes 1 cup diced carrots 1 teaspoon salt 1/2 cup finely chopped parsley Bring broth to a boil in a heavy pan. Add noodles, celery, potatoes, carrots and salt. Reduce heat and simmer gently until the vegetables are tender, about half an hour. Stir in parsley, adjust seasoning and serve. Makes about 10 cups of soup. Posted by "Susan J. Starr" to the Fatfree Digest [Volume 14 Issue 19] Jan. 19, 1995. :This recipe is originally from Laurel's Kitchen: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Golden Broth Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion chopped 1 clove garlic 1/2 cup yellow split peas. 1/2 teaspoon turmeric 2 quarts hot water Put all ingredients in a large pot and simmer at least half an hour. Strain for a thin stock or puree for a thick one (I haven't tried pureeing). Posted by "Susan J. Starr" to the Fatfree Digest [Volume 14 Issue 19] Jan. 19, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Glazed Cumin Carrots Recipe By : Bonnie Stern, Simply HeartSmart Cooking Serving Size : 4 Preparation Time : 0:25 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds carrots -- sliced 1/4" thick 2 teaspoons vegetable oil 1 garlic clove -- minced 1 tablespoon ginger root -- chopped fine 1 1/2 teaspoons cumin 1 tablespoon honey 1 1/2 cups chicken broth -- or water Heat oil in deep skillet and add garlic and ginger,. Cook gently for 1 minute. Add cumin and cook for 30 seconds. Add carrots, honey, salt and stock., Cook over medium heat, uncovered, until all liquid evaporates and carrots are tender. If liquid evaporates before carrots are tender, simply add water. Taste and adjust seasonings if necessary - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ginger Snaps Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup apple butter (or other fat substitute) 1/2 cup molasses 1 1/2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon ginger powder 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves Preheat oven to 375 degrees. Mix all ingredients and stir well. Form 2 dozen 1" round balls and place on a lightly sprayed cookie sheet. Moisten the bottom of a drink glass (I use a sponge) and flatten each ball. Bake for 12 to 15 minutes @ 375 degrees. (Taken from "Simply Vegan" by Debra Wasserman...modified to remove fat) Posted by john.whitney@loebbs.com (John Whitney) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garlic Mashed Taters (Lacto) Recipe By : KSipes@SEIC.COM Serving Size : 2 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes -- unpeeled 3 cloves garlic -- peeled 4 tablespoons nonfat yogurt 3 tablespoons nonfat sour cream 1/8 teaspoon salt fresh gound black pepper Place potatoes and garlic in pot with enough water to cover and cook until potatoes are tender. Drain and mash, then stir in yogurt, sour cream, and salt and pepper. The recipe actually called for light sour cream, and nutritional analysis was: 270 cals, 2 g. fat, 8 milligrams cholesterol, 185 milligrams sodium, 7 g. protein, 60 g. carbohydrate. Posted by KSipes@SEIC.COM to the Fatfree Digest [Volume 14 Issue 19] Jan. 19, 1995. :Phila. Inquirer, written by Marian Burros: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garlic Lover's Lentil Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon broth or water 1/4 cup coarsely chopped garlic 2 cups thinly sliced leeks (white and light green parts) or coarsely chopped onions 2 large carrots -- halved lengthwise and cut into 1/4*inch slices 2 large celery ribs -- diced 1/2 pound fresh mushrooms -- halved (if small) or quartered 2 cups dried lentils -- picked over and rinsed 6 cups boiling water 1 1/4 teaspoons dried rosemary leaves 1 teaspoon dried thyme or marjoram leaves 2 large bay leaves 1/4 teaspoon crushed red pepper flakes 2 large red bell peppers, roasted seeded -- and diced 1/2 cup minced fresh -- (1/2 to 3/4) parsley 2 teaspoons balsamic -- (2 to 3) vinegar salt and freshly ground pepper to taste Heat broth in pressure cooker over medium-high heat. Add garlic, stirring continually, adding more water if necessary to keep from burning. After a minute or two, add leeks and continue cooking, still stirring for another minute. Add the carrots, celery, mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes. Lock lid in place. Over high heat, bring to a high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the lentils are not quite tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the lentils are done. Remove the bay leaves. Stir in the roasted red bell peppers, parsley, just enough vinegar to bring up the flavors, and salt and pepper to taste. Serves 6-8 Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 21] Jan. 21, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. :A recipe adapted from Lorna Sass's _Vegetarian Cooking Under Pressure_: 1.807 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garlic Bread Recipe By : Olive McFarlane Serving Size : 8 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons garlic -- minced 3/4 cup hot water 2 packets butter buds 1/2 french bread loaf ***optional** 6 tablespoons tomato -- chopped and seeded 1 pinch rosemary -- chopped 1 pinch oregano or basil -- chopped Preheat oven to 350 degrees. Bring the garlic and water to a boil. Simmer for 5 to 10 minutes. Turn off the heat and whisk in Butter Buds. Pour or spoon the garlic stock over the sliced bread. If desired, distribute the tomato and herbs over the bread. Wrap the bread in foil and bake for about ten minutes. Open the foil and broil for about one minute more until the desired warmth or crispness. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garlic Bean Soup Recipe By : USA WEEKEND MAGAZINE APRIL 2, 1995 Serving Size : 6 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vegetable broth 8 garlic cloves -- peeled 1 onion -- chopped 4 cups white beans, cooked Put broth, garlic, and onion in large bowl; cover. Microwave for 20 minutes or until vegetables are soft. Transfer to a blender or food processor, add half the beans and puree. Return soup to bowl. Add remaining beans and microwave 5 minutes or until beans are heated through. - - - - - - - - - - - - - - - - - - - NOTES : Use large garlic cloves. Nutr. Assoc. : 0 * Exported from MasterCook * Fruit Smoothies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can diced pineapples in their own juice 1 cup finely sliced strawberries 1 crushed ice as you wish (i like 3or4cups) Put all ingredients in the blender and blend on high for 3 to 4 minutes or until smooth. I use this recipe almost every other day substituting all different types of fruit. Try it first thing in the morning, it is a great pick - me - up!! Source: original Posted by staford@Okway.okstate.edu (Shelli Stafford) to the Fatfree Digest [Volume 16 Issue 11] Mar. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fruit Pudding (Lacto) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----filling----- 1 large cooking apple (would work fine with a dessert apple) 1 250 gram pac of ready-to-eat prunes 4 tablespoons sugar 1 cup water 1 teaspoon lemon juice -----topping----- 3/4 cup flour 2 teaspoons baking powder 1 pinch salt 1/3 cup skimmed milk -- or substitute 2 tablespoons apple sauce 1 tablespoon sugar Take a pan that can go from stove to table; I have an 8-inch diameter enameled steel casserole that works well. Peel, core, and slice the apple. Place it in the pan with the prunes, sugar, water, and lemon juice. Bring it to a boil. While it is heating, sift the flour with baking powder and salt, then stir in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot fruit, then sprinkle with the remaining tablespoonful of sugar. Cover the pan and simmer for 15 mins. Serve hot. Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frozen Bouillon Cubes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups homemade vegetable stock 1/2 cup dry white wine, vermouth -- or sherry 1 bay leaf 2 shallots -- chopped Combine all ingredients and simmer until reduced to 1 cup. Remove bay leaf and shallots. Pour liquid into ice cube trays and freeze. After frozen, store in zip-lock bags in freezer. Posted by Michelle Dick to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995. :This is a recipe adapted from Harriet Roth's _Deliciously Low_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Tomatillo Salsa Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----all quantities approximate----- 8 tomatillos depending -- (8 to 16) on size. 12 chiles (2_serranos + 2 _jalapenos + 8_piquins) i typically use the serranos and jalapenos green and the piquins red. 4 cloves garlic 1 small onion, really small -- or half 1 medium onion. 1/2 teaspoon salt 1/4 cup cilantro Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast 'em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.] Source: Actually, my husband is the green-salsa preparer, so I sent him e-mail at work, requesting the recipe. Here's the (slightly edited) reply Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Freezing Herbs Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- none The best guide I've seen to freezing, drying, canning, and otherwise preserving all manner of foods is _Stocking Up_ by Carol Hupping: In it is excellent advice on freezing fresh herbs for later use. Basically, you should blanch the herbs for a few seconds before freezing. The Rodale Food Center did some testing, comparing herbs blanched before freezing and those not. Here were some of the results: BASIL: Basil frozen raw darkened to a drab grayish-green and turned somewhat bitter, losing much of its lovely aroma. But when it was blanched in water before freezing, it stayed green (although darker than when fresh) and was flavorful and aromatic. Surprisingly, steam blanching was not as successful. DILL: The blanched sample was far superior to the raw, frozen one: It was more tender, brighter green, and more flavorful. Instructions for freezing fresh herbs are to: 1. Wash if visibly dirty 2. Hold by stems with tongs and dip into boiling water briefly, swishing around. Remove when color brightens. 3. Cool by holding under cold running water and blotting dry with towels or let them air cool. 4. Remove stems and either leave whole or chop 5. Lay out flat on waxed paper, roll up or fold paper if you have a small freezer. You want to freeze the herbs so they are not touching each other. 6. Freeze. Can be used frozen or thawed in fridge for a week. Alternatively, you can freeze herbs into ice cubes. Remove stems and chop, place in trays, cover with water, and freeze. You can use pre-blanched herbs or just pour boiling water into the trays over the herbs. These herbed cubes can be used later when you are preparing stoups, just throw a frozen cube or two into the soup. The book says that while frozen herbs won't taste or look quite like fresh ones, most will come very close. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Freezer Coleslaw Recipe By : ? Serving Size : 8 Preparation Time : 1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cabbage head -- shredded 1/2 green pepper -- chopped 1/2 cup carrot -- shredded 1 small onion -- chopped 1 teaspoon salt dressing 1 cup sugar 1 cup vinegar 1/4 cup water 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon mustard seed In a large bowl, combine the first five ingredients. Let stand 1 hour. Drain. Bring all dressing ingredients to a boil; simmer 2-3 minutes. Cool. Pour over cabbage. Pack in freezer containers; freeze. Yield: about 4 pints. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Foil Dinners Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion sliced 1 bell pepper sliced 1 zucchini sliced 3 carrots sliced -- (3 to 4) 6 mushrooms 6 small red potatoes cubed (large) 1 falafel mix 1 any seasoning you like (i like cayenne and black pepper) Start charcoals. Mix the falafel per instructions. Cut all vegetables. When falafel is ready, get a piece of foil big enough to fit all the ingredients. (You'll know how big after you do your first one!) Put shiny side in. (I don't know why, just do it!) Put some falafel mix in the middle, shape like an oblong pattie. Put some of each vegetable on top, watch for carrots that like to roll off. :-) Sprinkle lots of seasoning. Now the tricky part, closing the foil. You make a boat and take the long sides, put them together and roll a couple of times (as many as you can). You then take the ends and roll them upwards as far as you can. I take another piece of foil and wrap it again the same way in the same direction. You want to do it in such a way that no juice or steam can escape. Do this until you are out of food. I made six good sized dinners with falafel and 2 with just vegetables. I probably used between 1.5 and 2 cups of falafel mix. Put foil dinners on coals, making sure there are no flames. After about 15 minutes, you can flip the dinners. When you start to smell the food, it probably is done. You really need to just make sure the vegetables are cooked. You can check a dinner at any time and just close it back up if it's not ready. This is a really great dinner. Serve with bread if you have it. I like to put picante sauce on mine. Source: I changed a recipe that a friend made for us before I became a vegetarian. Posted by dwahl@aries.uthscsa.edu (Denise Wahl) to the Fatfree Digest [Volume 16 Issue 17] Mar. 21, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fit In Your Pants, Eggplants (Vegan) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound eggplant -- peeled and cut in 1 cubes 1/2 cup onion -- chopped 3 cloves garlic 1 1/4 cups veg. broth (i use "chicken" flavor) 1/2 cup rice 1/2 teaspoon thyme 1 bay leaf 1/4 teaspoon cayenne pepper or pepper flakes 1 cup crushed tomatoes pepper to taste Saute onions and garlic in 1/4 cup of broth until wilted. Add eggplant and pep per and mix. Cook for about 5 minutes. Add the rest of the ingredients and cook c overed until the rice is done (stir occasionally). Remove the bay leaf. This recipe really holds in the heat so let it cool in the pan for a while. Enjoy *Note: Some types of rice require different water/rice ratios. Adjust the bro th and rice quantities accordingly. You may need to add a little more broth or water during the cooking process. I think the eggplant soaks some of it up. Posted by Roni.Gildenston@corp.sun.com (Roni Gildenston) to the Fatfree Digest [Volume 14 Issue 20] Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ff Hummus/Eggplant Recipes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- x Garbanzo beans x Eggplant x Lemon (1 juiced) x Garlic (6 cloves) For fatfree hummus, I soak and cook garbanzo beans, 1/2 to 1 pound depending on what you want. I bake one whole eggplant in the oven until the skin is black and the flesh is soft. Cool and peel the eggplant, blend in the food processor or blender with the garbanzo beans, adding the juice of one lemon, a couple or six cloves of garlic and salt to taste. Blend it all up until smooth. Yuuummy. Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ff Baba Ghanoush Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants 2 tablespoons lime or lemon juice 2 cloves crushed garlic -- (2 to 5) (to taste) 1/4 teaspoon cumin salt to taste pierce the eggplants and roast, whole, in a 350 oven until they collapse and the skins are turning crispy. scoop out the eggplant flesh into a blender. add remaining ingredients except salt. puree until completely smooth and fluffy. taste, add salt and blend again until you like it. Posted by Libby to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fatfree White Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy or rice milk 1 tablespoon soy sauce 1/2 tablespoon parsley patch seasoning 1/4 teaspoon garlic powder 2 tablespoons cornstarch Heat 1 1/2 cups soy or rice milk, add soy sauce and seasonings. Mix the cornstarch with the remaining milk and add to the pot, stirring constantly. It should thicken quickly. Cook on low heat about few minutes, stirring. It holds well if the rest of dinner isn't quite ready. The McDougall recipe puts the cornstarch in 1/4 cup water, but for a gravy you don't need the extra liquid. Source: Modified from the McDougall recipe book. Posted by elinorl@mcn.org (Elinor Lindheimer) to the Fatfree Digest [Volume 16 Issue 24] Mar. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fatfree Products Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FAT-FREE PRODUCTS The following is a list of Fat-Free grocery items that we like. These are readily available in Milwaukee area grocery stores, and we use most of them a lot. Heathy Choice Pasta Sauces - Fat free, low salt, and delicious. Definitely saves time over cooking your own sauce. Having these on hand allows you to make a very quick spaghetti dinner when pressed. Available at almost all area stores (although different stores seem to have different varieties). Henri's Fat-Free Salad Dressings - No oil, and also no aftertaste. The Honey-Dijon is our favorite. French and Italian are also very good. Also available in almost all area stores. Heathy Choice Fat-Free Grated Cheeses - Cheddar and Mozzarella. It tastes ok in recipes that call for cheese, but I don't think I'd try eating it. Doesn't melt too well. Old El Paso Fat-Free Refried Beans - Warm these up, put them on Fat-Free Flour Tortillas (also pretty easy to find), add taco sauce and a little fat free cheese, and you have great burritos in a hurry. If you are feeling a little more industrious, cook up some onions, garlic, and peppers, too. Health Valley Products - Soups, Chili, Crackers. Most Fat-Free or extremely low fat, and very good. Often found in the "diet" sections of grocery stores, or in Health food stores. Haagen-Daas Chocolate Sorbet - A truly excellent Fat-Free chocolate dessert. Boca Burgers - Original Recipe is Fat Free. And they taste amazingly like charcoal-grilled hamburgers (especially if you tend to add ketchup, onions, mustard, relish, etc to your burgers). Available in some pic'n'saves, reliably available at health food stores, like Health Hut in Brookfield. However, at about $4.00 for 4 burgers, We don't plan on having them too much. We are starting to lose our taste for burgers, anyway. Quaker Oats Rice Cakes - Fat-Free, Low Calorie Snack(and sometimes you HAVE to have a snack). Lots of flavors. Our favorite is Caramel Corn. Mori-Nu Lite Silken Tofu - This took us forever to find. Tofu is great stuff, but relatively high in fat. This stuff is only 1 gram of fat per serving. The only place we have found this is the Health Hut in Brookfield (But its hard to find. Its up high in the third aisle east.) Eggo Special K Waffles - Great frozen waffles, fat free. Available almost everywhere. Pepperidge Farm Fat-Free Brownies - Sometimes, you just HAVE to have a brownie...... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fatfree 3 Bean Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans -- 1" 1 piece -- steamed until tender & cooled 1 15 oz can garbanzos -- (15 to 16) 1 15 oz can kidney beans -- (15 to 16) 1 large red onion -- coarsely chopped 1/2 cup seasoned rice vinegar Combine all ingredients in a sealed plastic container and shake well. Let sit in fridge overnight, gets better with age, up to 10 days in the fridge. Posted by Judy.Mingram@west.sun.com (Judy Mingram - SunSelect) to the Fatfree Digest [Volume 16 Issue 3] Mar. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fat-Free Fudge Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole wheat flour 1/4 cup unbleached flour 1 cup sugar 1/4 teaspoon salt 1/3 cup unsweetened applesauce 3 egg whites or equivalent 1 teaspoon vanilla Combine dry ingredients. Combine wet ingredients. Combine wet and dry ingredients. Pour into an 8x8 in pan sprayed lightly with nonstick cooking spray. Bake at 325 F. for 23-25 min., or just until the edges are firm and the center is set. (It took 30 min. in my oven, but I live at 6000 ft.) COOL TO ROOM TEMPERATURE and cut into squares. Posted by mormaker@rmii.com to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995. y :adapted from SECRETS OF FAT-FREE BAKING by Sandra Woodruff: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fat Substitutes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FAT SUBSTITUTES. One of the big problems for Vegetarian Very Low Fat cooking is how to remove oil and other fats from recipes to adapt them to your new cooking style. Here are a list of substitutions we collected from a variety of locations. 1. 1 egg You can use 2 egg whites instead of one egg. 2. 3 tablespoons oil (1.2. oz.wt.) You can use 3 tablespoons of applesauce (in baking). 3. Substitute Corn Syrup. ( light ) in any recipe calling for butter. The result is a much lighter muffin. 4. FAT SUBSTITUTE: > > 6 ounces prunes > 1 cup water > 2 tsp. vanilla 5. I use tofu in baked goods in place of the oil. It adds moisture & protein without much fat. There is no taste to speak of and the consistency is a little heavy, but with some experimenting I'm sure you can find the right amount. My kids (20 & 23) don't even know it's there, and I have a hard time getting them to eat tofu, because it sounds too healthy. 6. substitute in fat free cream cheese for the butter (suggested in a fudge recipe). 7. > While keying in some of my ancient recipes to MasterCook the other day, I >came across this interesting substitution -- a rice puree substitute for >oil in salad dressings. >It is prepared by cooking 1/2 cup rice in 4 cups water till very soft >(45 minutes, as I recall), then pureeing it in a blender or food processor. >Supposedly, the bland flavor blends well with other dressing ingredients, and >the puree also holds herbs and spices in suspension. No specific substitution >quantities were given; the author advised experimentation. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fat Free Grilling A La Paul Prudhomme Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 vegetables 1 balsamic vinegar 1 onions 1 garlic 1 tamari sauce 1 cajun spices 1 tomato sauce 1 broth 1 corn starch I saw Paul Prudhomme, the Cajun cook, on a "Home" show this weekend. He said the secret to cooking without fat is to have the non-stick pan *HOT* when you put the vegetables in to start cooking. He recommended the pan be at 350 degrees and he had a special flat, circular thermometer that he lays in the pan to check the temperature. Has anyone used one of these thermometers??? How did it work? Paul's technique for cooking was also very interesting. He started by browning sliced peppers (yellow and red) and carrots in the hot pan. He later added more of the same vegetables so that they would be less cooked and have a different flavor. He said this added to the complexity of flavors in the dish. He also added spices (Cajun of course) at each level of cooking. After he cooked the vegetables, he added 1/4 cup of balsamic vinegar and 1/4 cup of tamari and cooked that down. He later added broth, tomato sauce and corn starch... and more spices. I think he also put in onions and garlic at the same time as the vinegar and tamari. Posted by Mary E Fernquist to the Fatfree Digest [Volume 16 Issue 10] Mar. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ziti With Great Northern Beans Recipe By : tkreider@census.gov (Tom Kreider) Serving Size : 6 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable broth 1/2 cup onion -- chopped 2 cloves garlic -- minced 20 ounces tomatoes, low sodium 1 cup navy beans, cooked 10 ounces ziti pasta 1/2 cup parsley -- chopped 1/4 teaspoon pepper 1/2 teaspoon thyme -- ground 1/2 teaspoon basil Cook ziti al dente and drain. heat stock add onions and garlic, saute until clear. add tomatoes and simmer 10 minutes. add beans and seasonings, simmer 10 more minutes. Serve over ziti and sprinkle with parsley. Nutritional Analysis Calories ( 253 cal) Protein (10.5 g ) Total Fat ( 1.2 g ) Calories from Protein: 16 % Carbohydrate: 80 % Fat: 4 % Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Vol. 14 Issue 9] Jan. 9, 1995. :Great! It's from 500 Fatfree Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ziti With Garlic & Sundried Tomatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ziti 1 cup tomato sauce 4 cloves garlic -- minced 2 tablespoons diced sundried tomatoes (not the oil marinated ones - the dry ones) 1 tablespoon dried chiles (or to taste) 1 tablespoon red wine 1/2 cup fat free alpine lace mozzarella (really tastes more like monterey jack) 1 cilantro "pesto" (recipe follows) Put up water for pasta, add pasta when ready. In the meantime: Saute garlic in wine until soft. Add chiles, saute until fragrant. Add tomato sauce and tomatoes. Simmer until the pasta is done. It will reduce to about 3/4 c. When the pasta is done, drain, return to pot, add sauce and cheese and toss. Top with about 1 T pesto. Cilantro "Pesto": Process 2 cloves of garlic in food processor. Add 1 cup cleaned cilantro leaves. Puree to a fine paste. Serves 4 - serve with some nice bread and spinach, lettuce and red pepper salad. Posted to the Fatfree Digest Wed, 09 Mar 94 08:25:00 by "Hahn, Brenda" Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Yucca Root Soup Or Manioc Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yucca root -- peeled and cut into pieces 5 teaspoons organic gourmet veggie broth 5 cups water (more if needed to cover the veggies) 2 onions -- chopped and sauteed 1 in some of the broth salt and pepper to taste Boil the yucca root pieces in the broth until tender (about 20 minutes) along with the sauteed onion pieces. When tender, put into the blender a portion at a time. It thickens by itself. Add salt and pepper to taste. It made about 4-5 good sized bowls of soup. Serve with some good bread Posted by Barbara Zimmerman to the Fatfree Digest [Vol. 14 Issue 9] Jan. 9, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Yams And Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text recipe Bake 2 or 3 yams until tender Slice the yams into barbeque sauce Heat Serve alongside two ripe sliced mangoes. Posted by Barbara Zimmerman to the Fatfree Digest [Volume 16 Issue 26] Mar. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Winter Squash And Fruit Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peeled winter squash 1 large yam 1/2 cup dried fruit 1 apple 1 pear 1 banana 1/2 cup cider 1 teaspoon cinnamon 1/2 teaspoon allspice 1 Pinch Grated lemon and orange Peel Nonstick cooking spray (optional) Cut vegetables and fruit into small pieces. Mix with cider and spices. Spray ovenproof container with nonstick cooking spray. Put vegetables and fruit into it and cover. Bake in 350 degree oven for 45 minutes. Remove cover and add more cider if necessary. You need enough liquid to keep it from burning, but not too much. Bake for at least 45 minutes more. The longer you bake it, the more the flavors blend. I baked it for 1 1/2 hours more at 325 degrees. This comes out so sweet it could be either an accompaniment for a meal or a dessert. This is a slight modification of a recipe I found in a Blue Cross magazine. Posted by Cindy Tobias to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veggie Sloppy Joes Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 veggie burger patty -- cooked (i used better 'n burgers) 1 spices to taste : oregano parsley, basil, garlic black pepper -- cayenne pepper chili powder 1 teaspoon sugar (yes I'm the person with high triglycerides) 1 small can tomato sauce 1 small can tomato paste Crumble cooked veggie burger into saucepan. Mix in remaining ingredients and bring to a boil. Simmer on low heat for 10-15 minutes. Serve on a whole-wheat h*mburger bun (if you're lucky enough to find one). Oven-baked french fries and corn go well with the sloppies. Source: On the way home from work last night I suddenly got a craving for a sloppy joe so I came up with the following recipe. Posted by terri@vt.edu (Terri Whaling) to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veggie Broth (Stock) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onions 1 leeks 1 carrots 1 celery 1 apple 1 garlic 1 mushrooms 1 ginger 1 lemon grass (opt) 1 peelings & tired old vegetables 1 parsley 1 peppercorns 1 fresh or dried herbs (thyme dill -- allspice) 1 water to cover by two Cut in big chunks (maybe quarters) a couple onions, leeks, several carrots, some celery ribs and an apple. Toss them with several cloves of garlic, some mushrooms (old, shriveled ones are the best), a few slices of fresh ginger (peel and all), lemon grass is good if you have it and a couple sprays of Pam. Roast all this is 500 degree oven for about 20 minutes until very brown. (This kind of caramelizes them, and they develop a sweetness). After roasting, put them in a stockpot, and add all the peelings and trimmings you've saved up. plus any veggies you've had around long enough they're beginning to look a little tired. (Or fresh ones, too!) A bunch of parsley is nice, peppercorns, sprigs of dried or fresh herbs (thyme is especially good), maybe some dill seeds, a couple of whole allspices, and enough water to cover everything by 2 inches. Bring to a boil, simmer for 20-30 minutes (I've let it go a lot longer, too), fish out the veggies, strain, and you have great stock for soup, sauteeing, cooking pasta or rice and whatever else. The great thing about this, is the recipe really doesn't matter, just the main principles. Use whatever veggies you've got and like (or get rid of some you don't). The roasting and the apple (or pear) seem to be key. The rest is pure invention. Source: I'm very enthusiastic about vegetable stock. I've been making mt own for several years, now and I think it's great. I got a couple of ideas from the owner of a Seattle restaurant called Dahlia. Posted by jschafer@medio.net (Jerry Schafer) to the Fatfree Digest [Volume 16 Issue 21] Mar. 25, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetarian Shepherd's Pie Recipe By : Readers Digest, One Dish Meals The Easy Way Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 garlic cloves -- crushed 1 red bell pepper -- chopped 1 green bell pepper -- chopped 2 medium zucchini -- thinly sliced 1 cup canned tomatoes -- crushed 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/3 cups pinto beans, cooked -- drained 1 1/3 cups black beans, cooked -- drained 1 1/3 cups chickpeas, cooked -- drained 3 cups mashed potatoes 1/4 teaspoon paprika Preheat the Oven to 375 Degrees F. Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer. Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. Spoon the puree into a lightly greased 9" pie plan. Top with the skillet mixture. Then spoon the mashed potatoes on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Minestrone Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 1 leek, white part only chopped 2 cloves garlic 1 can (28 oz) tomatoes -- crushed 4 red potatoes -- quartered 2 carrots -- sliced 1 celery stalk -- sliced 1/2 cup barley 1 1/2 cups corn 1 cup (frozen) peas 1 can (16 oz) white beans (drained) 1 teaspoon basil 1 bay leaf 1 tablespoon salt 1 teaspoon black pepper Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done. Makes about 1 gallon. Posted by Timo to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ukrainian Rye Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon yeast 1/4 cup warm water dissolve the yeast in the water 1 cup strong coffee 1 teaspoon blackstrap molasses (optional) add molasses to the coffee. 3 cups whole rye flour 1/3 cup whole buckwheat flour 1 1/4 teaspoons salt Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution. If necessary, use the rest of the coffee if the mixture is too dry. Use water on your hands to knead the dough for 5-10 minutes. Cover and let rest for 2 hours at room temperature. It won't really rise much. Again, use water on your hands and knead the dough briefly. Again cover, and let rise for 30 minutes more, covered with a damp cloth. Shape the dough into 1 or 2 long skinny loaves, again using water on your hands. Place the dough on a cookie sheet, either greased or dusted with flour. Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes, until the dough is soft. There will be little rise. Bake at 450 deg. for 20 minutes, with a pan of water in the oven. Bake at 375 deg. F. for another 30 minutes, without the water. Posted by Lois Patterson to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. :Another vlf rye bread recipe from Laurel Kitchen's Bread Book. Not quite verbatim: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Twice-Cooked Potatoes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 potatoes (do not peel) 1 garlic powder to taste 1 old bay seasoning (or chili powder) to taste Scrub the potatoes and cut in half lengthwise. Put them in a big pot with water to cover and boil. Cook until done (fork goes in easily), but not falling apart. Remove the potatoes carefully with a slotted spoon and set them on a cookie sheet or baking pan, cut side up. Sprinkle liberally with spices. Broil until browned and crusty on the surface. You could also bake for an hour or so if you don't have a broiler. I used the lower grade Idaho potatoes for this- they looked like perfect little Idahoes, but were only about 4" long (20 lbs for $1.99, how could I resist?). Russets would probably work well, too. I think Yukon Golds and other thin-skinned varieties would tend to fall apart. Seriously, using the right potatoes for any recipe can matter! Fanatical grin ;) Source: This is a combination of recipes by Mary McDougal, In the Kitchen with Rosie, and other lister members who took more care. Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 16 Issue 7] Mar. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tvp "Sloppy Joes" Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tvp 3/4 cup boiling water 1 green bell pepper -- diced 1 onion -- minced 1 stalk celery -- minced 1 carrot -- minced 1/3 cup water 2 8 oz cans tomato sauce 1 1/2 tablespoons red wine vinegar 1 tablespoon molasses 2 tablespoons chili powder 1 1/2 teaspoons garlic powder 1/4 teaspoon tabasco sauce hamburger buns Combine TVP and boiling water and set aside. "Saute" bell pepper, onion, celery and carrot in 1/3 cup of water in a deep skillet or dutch oven until soft, about 5 to 7 minutes. Add TVP and remaining ingredients and cook over medium heat for 5 to 10 minutes until heated through. Serve on toasted hamburger buns. Posted by Thomas P Collins to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. :From Vegetarian Times (modified): Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tri - Bean Bake Recipe By : 71 Low Fat & Fast Meatless Recipes - Vegetarisn Times Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- thinly sliced 1/4 cup celery -- thinly sliced 1 cup pinto beans -- cooked 1 cup lima beans -- cooked 1 cup garbanzo beans -- cooked 2/3 cup tomato sauce 1/4 cup apple juice, frozen concentrate -- defrosted 1 tablespoon light molasses -- optional 1/2 teaspoon dry mustard Preheat oven to 375 degrees. In a 10 inch skillet, combine onion and celery. Cook in water over medium heat until vegetables are tender, stirring occasionally. Remove from heat. Stir in remaining ingredients. Spoon mixture into 1 quart casserole. Cover and bake 25 to 30 minutes, or until hot and bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tofu Potpie Recipe By : Judy Krizmanic (A teens guide to going vegetarian) adapted Serving Size : 6 Preparation Time : 1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- crust 3/4 cup flour -- or barley flour 1/2 cup flour, whole-grain wheat -- or ww pastry flour 1/2 teaspoon salt 2 teaspoons baking powder 3/4 cup water filling 2 1/2 cups vegetable broth 3 cups potato -- diced 1 cup carrots -- diced 1/2 cup onion -- chopped 1 cup green peas, frozen -- or other frozen veg 1/2 cup mushrooms -- chopped (optional) 1/4 cup flour 1/4 teaspoon pepper 1/2 teaspoon poultry seasoning 1/2 cup skim milk 16 ounces tofu, firm -- cubed salt FILLING In a large saucepan, bring vegetable broth to a boil over medium-high heat. Add potatoes, cover, and cook 5 minutes. Add carrot, onion, and celery (if using for or with peas). Cover and cook 3 minutes. Add peas (and/or other vegs) and mushrooms (if using). Cover and cook 2 minutes or until vegs are tender. In a small bowl, combine flour, pepper and poultry seasoning. Add skim milk (or soy milk or water) and beat together well. Gradually add to the vegetable mixture, stirring well. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly. Remove from heat and stir in tofu cubes. Add salt to taste. To assemble. Heat oven to 350 Degrees F. Spoon tofu-vegetable mixture into 2 quart square casserole. Make dumplings out of crust mixture. Bake 40 minutes or until crust is done. Let stand 10 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tofu Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium green pepper 1 large yellow onion 2 celery 1 clove garlic 1 (14oz) can stewed tomatoes 1 (14oz) can tomato sauce 1 (14oz) can red kidney beans 1 (14oz) can chili beans 1 tbl chili powder (to -- (1 to 3) your taste) 1 cake lowfat extra firm tofu (cut into 1/2-3/4 "cubes) Saute pepper, onion,celery and garlic with a little vegetable. stock (or water) in a large pan (I use my Dutch oven). Then just add all the canned item juice and all to the pot along with the tofu. Bring to a slow boil and simmer covered for at least 45 minutes. (I like to make it in the morning and simmer all day makes the house smell good) Posted by frankm@extendsys.com (Frank I. Mason) to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tig's Unsausage & Pasta Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups vegetable broth 1 package morninstar links -- sliced (vegetarian sausage substitute) 1 medium onion -- chopped 3 green onions -- thinly sliced 1 bell pepper (your choice of color) -- diced 2 bay leaves 1/2 teaspoon lemon pepper (or -- some black pepper & a dash of lemon juice -- i suppose) 1 thinly sliced serrano chilis (or more -- or another variety -- if you like) 1 cup small shell pasta 1 cup frozen peas 1. In a large pot, combine veg broth, links, onion, green onion, bell pepper, bay leaves, lemon pepper, and serranos. Simmer for 20 minutes. 2. Add pasta shells and simmer another 7 to 9 minutes, until cooked tender. 3. Add peas and heat to warm. Ladle into bowls and serve. Source: recipe from another list Posted by tharvey@Direct.CA (Thom Harvey) to the Fatfree Digest [Volume 16 Issue 14] Mar. 18, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tex-Mex Caviar Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz packag frozen black-eyed peas 1/4 cup chopped sweet red pepper 1/4 cup chopped sweet green bell pepper 1/4 cup chopped red onion 1 tablespoon chopped fresh jalapeno pepper 2 tablespoons chopped parsley 1/4 cup ff italian dressing Rinse and drain peas. [Thawed, I assume] Mix with other ingredients. (Their nutritional analysis assumed low-fat dressing instead of FF, so I'm leaving it off.) Source: Copyright 1994, Giant of Maryland Consumer Affairs Dept. Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 16 Issue 4] Mar. 8, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tamale Pie Recipe By : Carol Connell, from Reversing Heart Disease(Ornish) Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- crust: 1/2 cup cornmeal 1/2 cup flour, all-purpose 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup nonfat yogurt 1/4 cup water 1 teaspoon sugar 1/2 teaspoon cayenne 1/4 cup corn kernels filling: 1 cup chopped onions 6 garlic cloves 1 tablespoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon coriander 1/4 cup apple juice, frozen concentrate 1/4 cup tomato paste 1 cup chopped tomatoes 3 tablespoons jalapeno peppers -- diced 2 cups cooked kidney beans 1/4 cup green peas 1/4 cup corn kernels 1/2 cup carrots -- finely chopped 1/2 cup red bell pepper -- chopped 3 tablespoons fresh parsley -- chopped 1/8 teaspoon salt vegetable broth For the crust, mix together the cornmeal, flour, baking powder, and salt. Gradually add the yogurt and water, then mix until smooth. Stir the sugar, cayenne, and corn kernels into the batter. Set aside under a damp cloth. Preheat the oven to 350 Degrees F. For the filling, braise the onions, garlic, cumin, chili powder, and coriander in the apple juice concentrate in a large skillet or a heavy pot. Add the tomato paste, chopped tomato, and diced jalapeno peppers. Then add the beans, peas, corn, carrots, bell pepper, and parsley. Braise for about 10 minutes, adding vegetable broth as needed to keep the vegetables from sticking. Add the salt. Pour into a 7-1.2" by 12" lasagna pan that is nonstick or coated with vegetable oil spray. To assemble, spread the batter over the vegetables as evenly as possible. Bake for about 30 minutes, until the top is bubbling and the crust is just beginning to brown at the edges. - - - - - - - - - - - - - - - - - - - Serving Ideas: serve with citris-based salad Nutr. Assoc. : 0 * Exported from MasterCook * Taco Rice (With Beans) Recipe By : Bobbie Hinman in The Meatless Gormet Serving Size : 6 Preparation Time : 1:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 8 ounces tomato sauce 1 package taco seasoning mix 1 cup corn 1/2 cup green pepper -- chopped 1/2 teaspoon oregano 1/8 teaspoon garlic powder 1 cup brown rice 16 oz pinto beans, canned In a medium saucepan, combine all ingredients, except rice & beans. Bring mixture to a boil over medium heat. Stir in rice and beans. When mixture boils again, stir, then reduce heat to medium-low, cover, and simmer until most of the liquid has cooked out, 45 minutes to 1 hour. Remove from heat, and set aside covered for 5 minutes. Mix well. - - - - - - - - - - - - - - - - - - - Serving Ideas: sprinkle w/ fat-free Parmesean cheese Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Sunshine Pasta Salad Recipe By : BOBBIE HINMAN (THE MEATLESS GOURMET) Serving Size : 12 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta -- spiral-uncooked 1 ounce peas and carrots, frozen 20 ounces pineapple chunks in juice -- drained, reserved 2 cups black beans, cooked -- rinsed and drained 1 cup red bell pepper -- sliced thin.then 3rd 1/2 cup green onions -- thinly sliced 2 oranges,large -- peeled & sectioned -- cut into 3 pieces 1/2 cup orange juice wine vinegar 2 teaspoons honey 2 teaspoons dried basil 1 teaspoon orange peel 1/2 teaspoon garlic powder 1/8 teaspoon salt and pepper, each Cook pasta according to package directions for the minimum cooking time. Place peas and carrots in a colander. When pasta is done, pour into the colander over peas and carrots. ( the hot water will cool the vegetables slightly.) Drain and place in a large bowl. Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine. Combine 1/2 cup of pineapple juice and remaining ingredients. Mix well. Pour over pasta mixture. Mix gently until well combined. Chil thoroughly, preferably overnight. Mix several times while chilling. - - - - - - - - - - - - - - - - - - - NOTES : eat it up in the next couple of days. it doesn't keep so well. Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Rice And Mangos Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 'sweet' rice 1 ripe mango 1/2 cup mashed low fat tofu 2/3 cup water 1/4 teaspoon salt 2 tablespoons honey 1 teaspoon vanilla 1 teaspoon lemon juice 1/4 teaspoon cinnamon 1/8 teaspoon guar gum to thicken Rinse the rice and let soak in cold water for 5 to 10 hours. Peel and slice the mango Mix the last 7 ingredients and blend to a smooth cream. Drain the rice well and lay in a thin layer on a steamer insert (cheesecloth on top of the insert may be needed if the holes are too large) and cook over steam for about 40 minutes or until soft. Spoon hot rice into small bowls, top with the chilled mango slices and spoon over the lightly warmed tofu cream. Roasted cashews or a few shreds of coconut may be added as a garnish only if you wish. Source: from a fatfree Oriental Delights cooking class. Posted by Barbara Zimmerman to the Fatfree Digest [Volume 15 Issue 31] Mar. 3, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Potato-Parsnip Puree Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 good sized sweet potatoes equal bulk in parsnips 1 teaspoon cumin Peel sweet potatoes and parsnips, cut into chunks, and cook in water until soft. A pressure cooker speeds this up. Drain, puree in food processor. Mix the puree and cumin and put in a casserole dish. Allow to sit for 15 minutes for cumin flavor to develop, mix again, serve. I subbed the cumin for a T of sesame tahini, which can also be subbed for with a few drops of sesame oil if you can afford it. I believe the cff would stay below 10%. Oh, and the water from cooking makes a good start on soup the next day. Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 14 Issue 12] Jan. 12, 1995. :more or less from Lorna Sass: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Potato Whip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 sweet potatoes (pricked all over with a fork) 1/2 cup nonfat plain yogurt 4 cups defatted chicken broth substitute 2 1/4 pounds carrots cinnamon or mace to taste (1/4 tsp) salt and pepper to taste (optional) Bake the sweet potatoes at 375 for 1.25 hrs or until soft. Let them cool to room temperature. Cook the carrots in the broth until tender 20 to 25 minutes Reserve 1/2 c of broth. Scoop out the inside of the cooled potatoes into a large bowl add the carrots, 1/2 c of broth, yogurt and cinnamon. Mash together and then put 1/2 in a food processor then do the other half. Mix together. Put in the oven for 15 minutes at 375 before serving. COMMENTS: The carrots help alleviate the sweetness of the potatoes. The food processor is not necessary if you have a good potato masher and the carrots are tender enough. This was a great dish to prepare the night before. Except that before serving you would need to put it in the oven for 30 minutes instead of 15 minutes. Reposted by Allison Kinkead to the Fatfree Digest [Volume 16 Issue 3] Mar. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Peppers & Onion Pizza Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 1/2 cup whole wheat flour 1 1/4 un-bleached flour -- (1 1/4 to 1 1/2) 1 teaspoon yeast 2 teaspoons sugar 3/4 cup hot water (120 deg) 1/4 cup corn meal (for flouring pan only) -----topping----- 1 (6oz) can tomato paste 1 medium yellow pepper 1 medium red pepper 1 medium yellow onion 1 (8oz) can mushrooms 1 cup ff mozzarella (or equivalent) 1 (14oz) can pealed italian tomatoes w/ garlic & spices ((drained)) 2 cloves garlic Preheat Oven to 450 deg. First the crust, In a large bowl dissolve the yeast and sugar in hot water. Add whole wheat flour and 1/2 Cup of the un-bleached flour and stir. Work in the remaining flour till dough is dry enough to roll. Roll dough on floured surface till thin and the size of a large cookie sheet. ( Mine was so large I had to trim it). Place on a corn meal floured cookie sheet. (I used a little oil spray to make the corn meal stick) At last Toppings, lightly brush the dough with tomato paste (I ended up using only 1/2 of the can). Slice, mince, shred remaining ingredients place on pizza and slide in the oven for 15-20 minutes. The resulting dinner passed the significant other test... Posted by frankm@extendsys.com (Frank I. Mason) to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet And Sour Cabbage Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage 2 large cans crushed tomatoes with added puree (or some equivalent) 1 large onion 5 cloves garlic juice of 2 lemons or about 1/4 balsamic or wine vinegar 1/2 cup brown sugar 1 tablspoons of grated fresh ginger salt and pepper to taste ~ slice cabbage thinly to create cabbage strips, - half onion and slice thinly to create half rings - crush, slice or dice garlic - grate ginger Put everything in a large soup pot and add water to cover plus a little more. Bring to boil, then reduce heat, cover, and simmer for 2-3 hours (longer the better). Don't be afraid to add more tomato, sugar, or vinegar if you like it more tomatoey, sweeter, or more sour. Taste a couple hours into the cooking for adjustment. The cabbage will have imparted its flavor and the tomatoes will have mellowed. You can also add rice during the last 45 - 30 minutes (also add the more water appropriate for the amount of rice you add. For example, I added 3/4 cup brown rice and 1 1/2 cup water the last 40 minutes) Or add a can of white or garbanzo beans. (Again these won't need cooking, so just add at the end) [If you're not a vegetarian, you can use b**f or ch*ck*n stock. Even some browned ground m**t or soup bones.] Posted by nlehrer@isx.com (Nancy Lehrer) to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Swedish Apple Pie (Ovo) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cups sugar -- (1 to 1 1/2) 1/2 teaspoon vanilla 4 egg whites 1/2 cup chopped walnuts 2 teaspoons baking powder 2 cups finely chopped apple Preheat oven to 350 degrees F. In a large bowl, mix first ingredients; the mixture will be thick. Stir in chopped apple. Spray a pie pan with no stick spray. Put mixture in the pan and bake for about 35 minutes. I never use the nuts and it still tastes great. I never use more than one cup on sugar - depends on the sweetness of the apples I use. I especially like to use Fuji apples. Before baking I sprinkle the top of the batter with a touch of cinnamon sugar. We enjoy this warm but it is ok cold too! Posted by Linda Luke to the Fatfree Digest [Vol. 14 Issue 8] Jan. 8, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sunday Vegetable Hash Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large white turnip (about 1 large boiling potato (about 1/4 cup defatted vegetable broth 1 cup diced (1/4 inch) onion 1 cup diced (1/4 inch) red bell pepper 1 cup diced (1/4 inch) green bell pepper 1 cup corn kernels, thawed -- if frozen 1 teaspoon dried thyme salt and black pepper -- to taste 4 tablespoons chopped flat-leaf parsley non-stick cooking spray 1. Peel and cut turnip and potato into 1/4-inch dice. Place in pot with water to cover. Bring to a boil and cook until just tender. Drain and remove to a bowl. 2. Pour vegetable broth into a large, non-stick skillet. Add diced onion and peppers; cook over medium heat, stirring, for 4 to 5 minutes. Add corn and cook for 1 minute. Add to the turnip and potatoe mixture. Toss with thyme, salt, pepper and 3 table- spoons parsley. 3. Spray the skillet with non-fat spray. Add vegetables and weigh down with a heavy lid, slightly smaller than the skillet. Cook over medium heat for 5 to 7 minutes, or until bottom is slightly golden. Turn has over with a spatula; cook for 3 minutes longer, or until hash is golden 4. Remove hash to a platter. Sprinkle with remaining parsley. (This recipe serves 6.) Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Tomatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tomatoes 200 grs red lentils or similar. 1 onion (cut in thin strips) 1 carrot (diced) 1 celery stick (diced) 1 cube vegetable flavour (oxo or similar) 1 pinch or sprinkle of ground cumin 3 tablespoons broth or balsamic vinegar or wine -- etc for "sauteeing" some bread crumbs ( approx 3 large spoons) 1 fresh coriander or substitute 1 salt/pepper (to taste/optional) Boil lentils (salt to taste). Put vegetable cube in and boil for 15 minutes. At the same time, saute the onion. When brown add carrot, celery and cook by moving the mix with a spoon (I use a wooden spoon). Add red lentils, bread crumbs and incorporate with vegetables. At this point is a good idea to test for taste with salt, pepper and cumin. At the end, add coriander, mix and put aside. Cut the top of tomatoes and remove core, ( I save it to use as a sandwich spread), drain juice and fill them with stuffing. Bake for 45 min on Low. Bon apetit!!! Posted by "Paul Carreno" to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Shells With Fennel Sauce Recipe By : Jane Brody's Good Food Gourmet Serving Size : 4 Preparation Time : 1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***pasta** 12 ounces pasta shells ***filling** 2 large garlic cloves -- minced 12 oz mushroom -- coarsely chopped 1/2 cup red bell pepper -- finely chopped 1 teaspoon thyme 1/4 teaspoon salt -- optional 1/8 teaspoon pepper 1 lb tofu 6 oz mozzarella cheese, fat free ***sauce** 1 cup scallions -- thinly sliced 2 cups fennel bulbs -- finely chopped 1/2 teaspoon fennel seed 1/4 teaspoon pepper 1/8 teaspoon salt 1 can tomatoes, canned -- 14-16 oz 1 tablespoon tomato paste PASTA: Cook Shells, Set aside, taking care to keep separate so they won't stick. FILLING: While the Pasta cooks, saute garlic. Add mushrooms, red pepper, thyme, salt and pepper. Cook until mushroom liquid evaporates. Transfer mixture to a large bowl. Add the Tofu and Cheese to the mushroom mixture, and toss to combine thoroughly. Press some of the filling into each of the cooked shells. Set the stuffed shells in a shallow baking dish that has been sprayed with oil. Preheat the oven to 350 Degrees F. SAUCE: Saute scallions for three minutes. Add the fennel, fennel seed, pepper, and salt, and cook the mixture, stirring often, another three minutes. Stir in the tomatoes with their juice and the tomato paste, and cook the sauce 5 minutes longer. Pour the sauce over the stuffed shells, cover the shells with foil, sealing the edges. Put the shells in the hot oven and bake for 15 minutes. Remove the foil, and continue baking the shells for another 5 to 10 minutes, or until dish is heated through. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Manicotti Recipe By : Judy Talbott in Reversing Heart Disease (Ornish) Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces manicotti noodles 16 ounces tofu -- soft 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon fresh basil -- minced 2 teaspoons garlic -- minced 1/2 cup italian parsley -- minced 1/4 teaspoon white pepper salt 3 cups marinara sauce Preheat the oven to 375 Degrees F. Cook the pasta for 5 minutes in boiling water, rinse in cold water, and set aside, making sure that the manicotti are not stacked or overlapping. In a large bowl mix the tofu, oregano, thyme, basil, garlic, parsley, and white pepper. Add salt to taste. Stuff the manicotti noodles with the filling and place into a shallow 8" X 8" nonstick baking dish. Pour the Marinara Sauce over the manicotti and bake for 30 mintues, or until the sauce is bubbling. Garnish with fresh herbs and serve. - - - - - - - - - - - - - - - - - - - NOTES : Garnish with Fresh Basil or Italian Parsley Nutr. Assoc. : 0 * Exported from MasterCook * Steamed Buns With Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 medium red bell pepper -- finely diced (I'd use more next time ) 2 scallions -- finely chopped (both white and green parts reserve 1*teaspoon for dipping sauce) 1 minced garlic clove (reserve 1/8 for dipping sauce) marinated mushrooms from above recipe 1/4 cup whole water chestnuts finely diced 1 tablespoon hoisin sauce 1 tablespoon all-purpose flour bun dough (see above recipe) 3 tablespoons low-sodium soy sauce 1 teaspoon white vinegar 1/4 teaspoon hot chili oil chopped cilantro for garnish In large non-stick saucepan, add bell pepper, scallions, and garlic, and cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop mushrooms (the pieces need to be fairly small to go in the dumplings) and add, with marinade, to peppers. Add water chestnuts and hoisin sauce; cook until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate until ready to use. Sprinkle work surface with flour. Turn bun dough out onto prepared surface, knead 1 minute and roll into a log, about 16" long and 1 1/2" wide. Cut dough into 16 equal pieces and roll each into a ball. Flatten each ball with the palm of your hand into a 3" diameter circle. Place a heaping teaspoon of filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal. Repeat with remaining dough and filling, covering buns with plastic wrap. WARNING: This takes a little practice, so I'd recommend that you plan on *not* serving the first 2 or 3 you make to company. =-) Line steamer rack with cheesecloth or wax paper (I used cabbage leaves). Place in large shallow saucepan or wok; add 2" water, cover and bring to rolling boil. Arrange 8 of the buns at least 1" apart on prepared steamer rack; cover and steam until puffy, tender and cooked through, 15-20 minutes. Repeat with remaining buns, adding water to pan as necessary. (I did this in my Black and Decker steamer, which only allowed for 4 dumplings at a time. I filled the water to the highest water mark, refilling after steaming 8 dumplings.) Meanwhile, prepare dipping sauce: In small bowl, combine soy sauce, 1 tablespoon water, the reserved scallions, the vinegar, the reserved garlic, and the hot chili oil, if using; sprinkle with cilantro, if using. Serve freshly steamed buns immediately, with dipping sauce on the side, or cool and freeze for later use. (To reheat, thaw until soft and steam until warmed through, 5 minutes.) Enjoy! The recipe also says that you can use other veggies and sauces -- try chopping up your favorite ff chinese dish and making it into a filling! Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach-Squash Crockpot Soup Recipe By : Genie, Food & Wine RT [*] Mon Feb 27, 1995, H.KULIS [DAPRE Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces spinach, frozen 1 small yellow squash -- diced 1/2 small onion -- minced 2 carrots -- diced 4 cloves garlic -- minced 6 ounces v-8 vegetable juice 1/2 cup navy beans 4 cups water 1 teaspoon salt I just thru it all in the crock and let it cook on high all day. I had two bowls for lunch yesterday and today, and the kids ate "just a taste" Genie, Food & Wine RT [*] Mon Feb 27, 1995, H.KULIS [DAPREZ] Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach-Mushroom Lasagna (Ovo Lacto) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups crushed fresh or low-sodium canned tomatoes 1/2 cup chopped mushrooms 1/2 cup chopped red bell pepper 1/2 cup chopped carrot 1/2 cup chopped onion 1/2 cup red wine or red grape juice 2 tablespoons honey 1/2 teaspoon dried basil leaves 1/2 teaspoon dried rosemary leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper 4 egg whites -- lightly beaten 1 1/2 cups nonfat ricotta cheese or cottage cheese 8 ounces lasagna noodles -- cooked al dente and well drained 1 pound fresh spinach, well washed drained and chopped 4 ounces nonfat mozzarella cheese grated 1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes. 2. Preheat oven to 350 degrees. 3. Mix together the egg whites and the ricotta or cottage cheese. Set aside. 4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with a layer of spinach. Add another layer of noodles, another layer of sauce, and finish with grated mozzarella. 5. Bake for 35 minutes. Let stand for 15 minutes before cutting. Calories per serving: 227Carbohydrates: 36 g Fat: 1 gDietary Fiber: 4.3 g Cholesterol: 3.8 mgSodium: 264 mg Protein: 15 g Posted by kelly roddy to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. :It's from Sarah Schlesinger's 500 Fat-Free Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach Pizza Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole pita bread -- (2 to 3) 1 10 oz pkg frozen spinach 1/3 cup nutritional yeast 1 medium onion 5 plum tomatoes -- (5 to 6) 1 8 ounces pkg fresh mushrooms 3 cloves garlic -- (3 to 4) 1 teaspoon the following spices: basil, parsley cayenne pepper 1/2 cup rice milk -- (1/2 to 1) 4 tablespoons flour Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3-4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min. Watch closely so that the edges of the pita don't burn. Makes a nice crunchy crust. This made enough for 5 individual pizzas. Sorry, I don't have nutritional info. Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Red Lentils And Rice Recipe By : Serving Size : 4 Preparation Time : 0:35 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 scallions -- thinly sliced 3 cloves garlic -- thinly sliced 2 carrots -- peeled and sliced 8 ounces mushrooms -- quartered 1 cup rice 1 cup lentils -- dried, red 1 1/2 teaspoons salt 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon ginger 1 teaspoon tumeric 4 cups water 8 ounces kale or spinach 1 cup nonfat yogurt Saute scallions and garlic for three minutes or until slightly softened. Add carrots and mushrooms and saute, stirring occasionally for 5 minutes or until carrots are crisp - tender. Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat. Add the water and bring to boil over high heat. Adjust the heat so the mixture bubbles gently. Cover and cook for 15 minutes. Stir in the kale. Cover and cook for 2 minutes or just until the kale is slightly wilted. Top each portion with 1/4 cup of yogurt. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Fatfree Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked hard wheat berries 2 onions chopped 2 cups cooked pinto beans 3 tablespoons (approx) cinnamon 1/4 cup (approx) chili powder 1 16 oz. jar picante sauce 2 chili tomatoes 1 green chilis 1 7 oz. can jalapeno relish Cook the wheat berries in 2.5 cups of water (it will take about an hour). Combine the remaining ingredients and simmer while the wheat berries are cooking. Add the wheat berries when they are done and enjoy! If the wheat berries do not absorb all the water, drain them before adding to the chili. They should be a little chewy. I didn't measure the cinnamon or chili powder; the measurements should be close though. The pinto beans were fresh. Posted by sysbill@tenforward.cc.uky.edu to the Fatfree Digest [Volume 14 Issue 20] Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Corn Ragout Recipe By : Bonnie Stern, Simply HeartSmart Cooking (modified) Serving Size : 4 Preparation Time : 0:20 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chicken broth 1 garlic clove -- minced 1/2 red onion -- diced 1 red bell pepper -- diced 2 tablespoons jalapeno peppers -- chopped 2 cups corn, frozen 1/2 cup chicken broth 10 ounces spinach -- trimmed and chopped 1/4 teaspoon pepper 1/3 cup basil, fresh -- chopped Heat oil in large, deep skillet or Dutch oven. Add garlic and onion. Cook gently until tender and fragrant, but do not brown. Add red peppers, and jalapenos. Cook for 5 to 10 minutes. Stir in corn and mix together well. Add stock and bring to a boil. Cook gently for 5 minutes. Stir in spinach and cook for 5 minutes longer, just until wilted. Add pepper, salt, if desired and basil. Taste and adjust seasonings, if necessary. - - - - - - - - - - - - - - - - - - - NOTES : Original recipe calls for 1 teaspoon of olive oil for frying the garlic and onion. I substituted the chicken broth. Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup catsup 2 tablespoons (veggie) worcestershire sauce 1/2 cup water 6 tablespoons red wine vinegar 1 tablespoon brown sugar 1 small bay leaf 1 teaspoon dried oregano 1 tablespoon paprika 1/2 teaspoon garlic powder 1 teaspoon (or more) chili powder 1/2 teaspoon ground cloves 1 teaspoon cracked black pepper 2 tablespoons whole mustard seeds 2 teaspoons spice islands hickory smoked salt 2 tablespoons onion powder Combine liquid ingredients in small saucepan. Combine dry ingredients in bowl. Add dry ingredients to liquids and mix well. Bring mixture to a boil, then simmer 1 hour over low heat. Covered or not; it splatters if you don't cover it but if you don't mind cleaning up your stove the sauce thickens up more if it's uncovered. (take out the bay leaf!) Posted by Valerie Schultheiss to the Fatfree Digest [Volume 14 Issue 6] Jan. 6, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicey Chickpea/Butterbean Pasta Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package your favorite pasta 2 cans chickpeas -- drained and rinsed 2 cans butterbeans including liquid 1 can vegetable stock (14 1/2 1 oz ) 3 large chili peppers -----if chili peppers are not hot----- 1 jalapenos -- (1 to 2) 1 tabasco sauce to taste Make pasta as usual. Meanwhile, heat a dutch oven over med. heat. Add a little veg stock. Chop chilis into large chunks and saute in stock (include the seeds) for about 2 minutes. Add chickpeas and more veg stock and cook for 5-10 mins. Add the butterbeans with liquid and the rest of the veg stock. Let simmer and liquid reduce some. If chilis are not hot enough, puree in blender or chopper 1 or 2 jalepanos and add. Then add tabasco to taste. I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more. Posted to Fatfree Digest Thu, 21 Apr 94 10:26:43 EDT By MPAX@pbs.org Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spiced Spinach With Yogurt Recipe By : Jean-Marc Fullsack, in Eat More, Weigh Less Serving Size : 2 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package fresh spinach 2 teaspoons ground cumin 2 teaspoons coriander -- ground 1 teaspoon garlic -- minced 1/2 cup yogurt, 1% 1/8 teaspoon nutmeg -- ground salt and pepper -- to taste Wash the spinach well and shake gently to remove the excess water. In a dry large pan or skillet, toast the ground cumin and coriander, taking care not to let the spices turn dark brown and burn. Add the damp spinach and garlic, then stir continuously to wilt the spinach leaves, Transfer to a serving bowl, stir in the yogurt and nutmeg. Season to taste with salt and freshly ground black pepper. - - - - - - - - - - - - - - - - - - - NOTES : The recipe presents this as a comdiment to be served at room temperature or chilled. We like it as a main vegetable, served hot. The original recipe also called for a cup of yogurt. Nutr. Assoc. : 0 * Exported from MasterCook * Southwestern Style Black Eyed Peas Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can blackeyed peas 1 carrot -- diced 1/2 onion -- diced 1/4 green pepper -- diced 1 stalk celery -- diced 3 cloves garlic -- minced 1/2 teaspoon salt -- or to taste 1/4 teaspoon pepper -- or to taste 1/4 teaspoon tabasco sauce -- or to taste Mix all ingredients together in a saucepan, and bring to boil. Simmer for at least 10 minutes, but 20 - 25 is better. Source: apparent original Posted by wallis@aps.anl.gov (David Wallis) to the Fatfree Digest [Volume 16 Issue 14] Mar. 18, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Southwestern Rice And Bean Salad Recipe By : COUNTRY MAGAZINE Serving Size : 8 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups long-grain rice -- cooked 16 ounces kidney beans, canned -- rinsed and drained 8 3/4 ounces corn -- drained 1/2 cup green onions -- sliced 1/2 cup picante sauce 1/4 cup nonfat italian salad dressing 1 teaspoon ground cumin Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * South Of The Border Flip (Tvp Tacos) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tvp -- dry 1 3/4 cups boiling water 1 can tomatoes -- canned 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon thyme 1 teaspoon salt 1 pepper -- to taste 1 tablespoon chili powder 1 onion -- diced Reconstitute TVP in boiling water. Simmer TVP, and all the ingredients to blend. Source: Adapted from something in the Food section of our paper last week (The Columbus Dispatch). Posted by "R. S. Koss" to the Fatfree Digest [Volume 15 Issue 31] Mar. 3, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Skillet Vegetable Medley Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons water 1 tablespoon cider vinegar 1 tablespoon vegetarian worcestershire sauce 1 1/2 teaspoons sugar 1 1/4 teaspoons salt 1/2 teaspoon crumbled oregano 1/4 teaspoon dry mustard 1/2 pound fresh green beans -- cut into 2 inch lengths 1/2 pound button mushrooms -- halved 2 medium zucchini -- sliced 2 tomatoes -- cut in wedges Combine first 7 ingredients in pan and heat to a boil. Add beans and return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1 minute. Serve hot. To serve cold, do not cook tomatoes. Cover and refrigerate after cooking other ingredients, adding tomatoes just before serving. Source: While I was on vacation in Illinois, my stepmother made this delicious dish for me. Posted by Debbie=Thomson%Mkt=Comm%PCMkt=Hou@bangate.compaq.com to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Simple Baked Eggplant Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant sliced 1/2" thick 1 sliced tomato 1 basil to taste 1 low-sodium tamari 1 balsamic vinegar 1 red pepper to taste Bake eggplant on a baking sheet at 400 degrees for about 8-10 minutes. When I turned the slices over and topped them with basil and sliced tomato like the recipe said, I brushed them with a mixture of low-sodium tamari and balsamic vinegar. I added some pieces of red pepper at this time, too, and brushed them with the mixture. Eight minutes or so more in the oven, and it was YUMMY! Source: from an early McDougall cookbook, with a variation Posted by elinorl@mcn.org (Elinor Lindheimer) to the Fatfree Digest [Volume 16 Issue 20] Mar. 24, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scalloped Tomatoes And Corn Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- preheat oven to 375 f. -----combine in 1 1/2 qt. casserole----- 1 stewed tomatoes -- undrained 2 cups cooked corn -- drained 2 slices whole wheat bread -- cubed -----top with----- 1/4 cup nutritional yeast (optional) -----sprinkle with----- herbs (basil, parsley and/or oregano) Preheat oven to 375 F. Bake for 20 minutes or until well heated. Source: original. from the Kitchen of Carolee. Posted to Genie Food & Wine RT, Sun Feb 26, 1995, C.LAVENGOOD Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Savory Stuffed Peppers Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium green peppers 2/3 cup split peas 2 1/4 cups water 1 package vegetable broth 1/2 medium onion -- chopped 1 cup sliced mushrooms 2 cloves garlic -- minced (2 to 3) 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 cup couscous 2 medium tomatoes -- seeded and chopped Remove tops and seeds from green peppers. Stand pepper cups upright in an 8" microwave-safe baking dish. Wash and pick over peas. Place in a medium saucepan with 1-1/4 cups of the water and the vegetable broth. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Meanwhile, in a large saucepan, saute onion, mushrooms and garlic in olive oil until onions are tender, 2 to 3 minutes. Remove from heat; stir in peas along with seasonings. Set aside. In a small saucepan, bring the remaining 1 cup water to a boil, add couscous and remove from heat. Cover; let stand for 5 minutes. Stir into pea- vegetable mixture along with half of the tomatoes. Stuff peppers with mixture. Cover and microwave on high for 5 minutes. Top with remaining tomatoes. Makes 4 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Salad Idea: Beets, Arugula & Grapefruit Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 grapefruit 1 arugula bunch 1 can cold sliced beets Arien's post reminded me of a salad I had that a friend made and brought in to lunch one day, consisting of cold sliced beets (canned, boiled or steamed would do), arugula and grapefruit slices. This is a delicious combination! Source: apparent original. Posted by kfischer@acpub.duke.edu (Karen Fischer) to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rose's Tomato/Onion Dressing Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato wedges (14 1/2 oz.) 1 large sweet onion 2 tablespoons herb vinegar (or whatever vinegar you like . . . and you may want more than 2 1 tb ) 1/2 teaspoon poppy seeds 1/2 teaspoon celery seeds 1/2 teaspoon garlic salt 1 1/2 teaspoons basil 1 teaspoon cilantro 1/2 teaspoon dill weed 1/2 tablespoon sugar(more or less to taste) 1/2 teaspoon citric acid (optional -- for longer 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 individual taste buds. This makes a nice dressing for any kind of green salad. Thanks for the prodding to get this done. It's something I've been wanting to do since selling the stuff last summer. Posted by Rose Geiger to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part arborio rice 3 parts hot liquid whatever you like to use for sauteing Saute the rice over a medium to high heat until translucent. Add one half a cup or so of the stock and stir. Reduce heat to somewhere between medium and low. The stock will absorb into the rice. When absorbed, add another half cup or so of stock and continue stirring. keep stirring and adding stock. The whole process takes twenty to thirty minutes. I usually throw in a cup of frozen veggies when the rice is almost done (corn and peas are good) for texture. My boss adds mushrooms. Also good. (If you eat dairy, a little bit of high quality parm or romano sprinkled on before serving is really good but not a necessity.) Posted by "Lisa E. Loewy" to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Refried Bean And Corn Quesadillas Recipe By : Cooking Light, May 1995 (adapted by kelly roddy) Serving Size : 4 Preparation Time : 0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup frozen corn kernels -- thawed 2 tablespoons green onion -- sliced 1/4 teaspoon cumin 16 ounces refried beans (fat-free) 8 flour tortillas (fat-free) 3/4 cup cheddar cheese, nonfat vegetable cooking spray 1/2 cup nonfat sour cream 1 jalapeno -- minced Combine first four ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side, or until golden. Remove quesadilla from skillet, set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with Sour cream and minced jalapenos. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Red Beans And Rice Recipe By : Deb Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups rice -- dry 1 1/2 pints water 2 cans red beans, canned 1 large garlic clove -- minced 1/4 cup apple juice, frozen concentrate 2 tablespoons tomato puree 1 roma tomato -- diced 1 dash cumin 1 dash thyme 1 bay leaf Place rice and water in large pot. Bring to boil. Reduce temperature and simmer until water is absorbed. Place apple juice concentrate in non stick fry pan. Mince garlic and saute in juice. Add red beans, spices, tomato and tomato puree. Simmer until tomato is softened. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Raisin Bread (Lacto) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces skim milk 1 1/2 cups whole wheat flour 3 tablespoons gluten flour added to enough unbleached flour to equal 1 teaspoon salt 3 tablespoons brown sugar 1/2 cup raisins (could have used a lot more) 2 teaspoons cinnamon 1 1/2 teaspoons yeast Place in bread machine in order recommended by manufacturer and select Light Crust. Posted by mormaker@rmii.com to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995. y :(adapted from BREAD MACHINE MAGIC by Linda Rehberg and Lois Conway): Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Vegetable Jumble Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz brick frozen spinach thawed and somewhat drained 2 15 oz cans corn -- somewhat drained 1 15 oz can italian white kidney beans (or substitute great northerns) -----seasoning option 1----- 3 teaspoons canned chopped garlic (polaner brand is packed in water) (or 1*tsp garlic powder) 1 teaspoon black pepper 2 teaspoons dehydrated onion flakes -----seasoning option 2----- 1/2 teaspoon paprika 2 teaspoons italian seasoning -----seasoning option 3----- 1/4 cup bottled italian or vinaigrette dressing (and drain the corn more thoroughly) Rip up the spinach a bit, if it's in huge stringy clumps. Toss everything together in a bowl. Let sit for a few minutes if you've got dry spices in there. Heat up if you feel like it, else eat cold. I'd like to try this with chopped red bell pepper in it - I think it would taste good, and I know it would look good... It would also taste good with kidney or black beans, but the darker liquid from the beans would make the dish look muddy. Most of my veggie cooking looks brown (or red) and boring - it's a nice change to eat something bright and pretty... Actually, I usually make this with frozen corn... but I don't measure that, I just pour it from the bag... Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Ratatouille Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cloves (or to taste) crushed garlic 1 medium eggplant -- halved and sliced crosswise (half-circles) 3 medium zucchini -- sliced 2 cups mushrooms -- sliced 1/2 teaspoon crushed thyme 1 can stewed tomatoes 1/2 cup red wine Pour wine into bottom of a stew pot or dutch oven. add garlic. turn heat to medium. layer the eggplant slices in the pot, followed by the zucchini slices, then the mushrooms. sprinkle the thyme over the mushrooms. pour the can of tomatoes on top. cover and simmer/steam 20 minutes or until everything is cooked through. Posted by Libby to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Meal - Beans, Corn & Tomatoes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beans (cooked great northern beans, garbanzo -- what- ever you like) 1 corn 1 tomatoes (i like stewed) 1 garlic, cayenne pepper -- and other spices -- to taste Just mix all of these ingredients together, adjusting the amounts (using more beans, corn, spices, etc., to taste). Heat & eat! :) ~Enjoy~ Source: improvised Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Lunch: Kidney Beans Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can red kidney beans 1 can chopped tomatoes or equivalent amount of fresh tomatoes 1 salt to taste (only if using fresh tomatoes) 1/2 cup chopped parsley 8 shitake mushrooms -- sliced into thin strips Load into microwave container in layers following order of ingredients. Mix before cooking. Nuke for 3 minutes at high or until hot. Source: Original Posted by vmh@intellicorp.com to the Fatfree Digest [Volume 16 Issue 12] Mar. 16, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pumperknickel Bread (Abm) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons molasses 1/4 cup bread flour 1/2 cup rye flour 2 1/4 cups whole-wheat bread flour 1 1/2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons caraway seeds 1 1/4 teaspoons salt 3 teaspoons yeast 1 1/4 cups golden raisins Source: I modified this from one in a Family Circle magazine Posted by dpattow@uwspmail.uwsp.edu to the Fatfree Digest [Volume 16 Issue 17] Mar. 21, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Potatoes With Fenugreek Leaves Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium sized potatoes -- (4 to 5) any type of potato other than the baking ones will do 1 bn fenugreek greens or a small 1 bn spinach+dried fenugreek leaves few mustard seeds 1 pinch asafoetida (optional -- but it really adds to the flavor here) x Cayenne/Chili powder 1 Pinch turmeric Salt 1 sm Pinch of sugar Your favorite liquid for Sauteeing(water or vegetable Broth) Boil and cube the potatoes. Wash the greens, shred into fine strands and set aside. Heat a good non-stick pan and add the mustard seeds. As soon as they start spluttering, add the asafetida, fry for a couple of seconds and then ad the cayenne/chili powder and turmeric and continue sauteeing adding a bit of liquid if it sticks. If dried fenugreek leaves are used, crush them a bit and add at this point. Add the cubed potatoes, salt and sugar and reduce the flame to medium. Saute potatoes without adding any more liquid till a nice crust forms around them. Now start adding the shredded greens, a little at a time. Continue sauteeing till all the liquid is absorbed and the greens are a wilted. Serve with chapatis(the types that are roasted on an open flame, call d phulkas) or with steamed rice and dhal. > (For those who are wondering, fenugreek has a 'spicy' taste most > similar to the effect of cumin - it makes the food spicier without > adding a particular taste of its own. *Not* spicy as in capsicum... > just a vague idea that the food is spicy. (How *do* you describe the > taste of a new food???)) Well, it is not very spicy as long as you use small quantities of fenugreek. You will be surprised at how strongly bitter the spice is if you use it in larger amounts. I could post my recipe for curry powder using fenugreek if anybody wants it, I generally use this powder to make a spicy lentil stew called 'sambhar'. Posted by nalini@Rational.COM (Nalini Ganapati) to the Fatfree Digest [Volume 14 Issue 6] Jan. 6, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Poppy Seed Muffins Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1/2 cup oat flour (see note at end) 1/3 cup sugar 3 t. poppy seeds -- (3 to 4) 1 teaspoon baking soda 3/4 cup plain nonfat yogurt 2 egg whites or equivalent 1 teaspoon almond extract (next time i'll use a little more) Combine dry ingredients. Combine wet ingredients. Combine wet and dry ingredients. Bake in muffin pan using either nonstick spray or papers. Bake at 350 F. for 14-16 min. Yield: 8 -10 muffins. Note: If you can't get oat flour than just run some quick cooking rolled oats (the ones that cook in 1 min.) in your food processor till very fine. Posted by mormaker@rmii.com to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995. y :adapted from SECRETS OF FAT-FREE BAKING by Sandra Woodruff: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pizza Sauce Recipe Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 oz can tomato paste 2 8 oz cans tomato sauce 2 teaspoons anise seeds -- freshly ground 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon italian seasonings 1 teaspoon chopped parsley Grind the anise seeds. Mix it all together. Spread on the dough. Top with veggies. Posted by "Jim Bakker" to the Fatfree Digest [Volume 14 Issue 23] Jan. 23, 1995. :I think I got this from the Ornish book: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pizza Dough Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast (i am going to try a whole pack = 2.5 1 tsp -- to see if it's more bready) 1 2/3 c unbleached or -- (1 2/3 to 2) all-purpose flour 1 cup cake flour 1 teaspoon salt In a measuring cup or small bowl, sprinkle yeast over 1/4 cup warm water; stir until dissolved. In a mixing bowl, combine 1 2/3 cups of the unbleached or all-purpose flour, cake flour, and salt. Make a well in the center of the flour mixture and pour in the yeast mixture. With a wooden spoon, gradually stir in the flour, adding 3/4 C warm water as you mix. Turn the dough out onto a lightly floured surface and knead until very smooth, soft, and no longer sticky, about 10 minutes, adding additional flour as needed to keep the dough from sticking. (The dough should still be quite wet, however.) Set the dough in [a bowl sprayed lightly with cooking spray] and turn to coat lightly. Cover with plastic wrap and let rise until doubled, 2 to 2 1/2 hours. About 10 minutes before baking pizza, turn the dough onto the floured board, punch it down and knead briefly. Use a pastry cutter or a thin, sharp knife to divide the dough in half. (If you pull the dough apart, you risk tearing the gluten strands.) Pat each half into a ball and flatten into a disk. ADD TOPPINGS! =-) The dough can be made ahead, enclosed in a plastic bag, and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Defrost for at least 8 hours in the refrigerator and bring to room temperature before using.) 582 calories per pizza crust, 16 g protein, 1 g fat, 123 g carbohydrate, 1,070 mg sodium, 0 mg cholesterol (counts for white flour.) What I put on this pizza: A tomato sauce with oregano and garlic and a pinch of sugar, roasted onions, roasted peppers, roasted garlic, plumped sun dried tomatoes, shitake mushrooms. I also made a "turnover/calzone" type thing by placing a bean mixture (black beans, garlic, onion, salsa, roasted red peppers -- next time I want to add ff soy cheese) and baking for about 20 minutes at 350. I made the apple turnovers by taking 1/8th of the dough, rolling it thin, placing chopped apples on one half (about 1 1/2 small apples). The apples had been mixed with some cinnamon and a pinch of brown sugar. Cook both of these items on a cookie sheet lined with aluminum foil because they run all over the place. Hope you enjoy these! Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 21] Jan. 21, 1995. :(from Eating Well Magazine, May/June '94): Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pickled Red Onions Recipe By : Deborah Madison in Reversing Heart Disease (Ornish) Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red onions water -- boiling 1 cup vinegar 1 cup water -- cold 1 tablespoon pickling spice 1 teaspoon sugar 1 clove garlic -- sliced Peel the onion and slice into thin rounds. Separate the rounds and put them in a colander large enough to hold them comfortably. Put the colander in the sink. Bring about a quart of water to a boil, and pour it over the onions, letting it drip right through the colander. Transfer the onions to a bowl and add the vinegar, cold water, spices, sugar, and garlic. If the onions aren't covered by the liquid, add more as necessary, using equal parts water and vinegar. Cover with plastic wrap and refrigerate until cool, and the color is diffused, about 30 minutes. Keep in the liquid, refrigerated, and use as needed. - - - - - - - - - - - - - - - - - - - NOTES : use mild vinegar(like rice) or white wine Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Spicy Broccoli Rabe And Raisins Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bn broccoli rabe (1 lbs each) ends tripped off and cut across into 1 inch pieces 1 pound penne or whole wheat pasta 4 teaspoons veggie stock 6 tablespoons raisins 8 cloves garlic (peeled and minced) 4 tablespoons water 1/2 teaspoon dried red pepper flakes 2 teaspoons fresh lemon juice 2 teaspoons salt 1 freshly ground pepper Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of slated water to the boil. Add pasta and cook until al dente. Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over med. heat. Add the raisins and cooks, tossing frequently, until lightly "toasted". Add the garlic and cook, stirring constantly for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 min) Drain the pasta and add the broccoli, the remaining veggie stock, the lemon juice, salt and peeper to taste. Toss combine. Divide about 4 plates and serve. Source: adapted from a NYT article by Molly O'Neill, NYT Magazine, March 20 1994) Posted to the Fatfree Digest by remainnlgt@aol.com. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Red Pepper And Lentil Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried lentils 4 cups water 2 bay leaves 1 1/2 cups diced onions 2 cloves garlic -- minced -- (4 to 5) 1 tablespoon dried basil 1/4 cup plus 2 tablespoons Burgundy or other red wine 2 cups chopped sweet red bell peppers 1 teaspoon balsamic vinegar 1 salt to taste 1 freshly ground black pepper 2 1/2 ounces uncooked pasta per person 1/4 cup freshly chopped basil for garnish Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves, simmer until lentils are tender but have not lost their shape. Strain and remove the bay leaves. Combine onions, garlic, and dried basil and braise them in the red wine. Seed, core and chop the red peppers and add to the onions. Let them stew with the onions until they are soft, about 25 to 30 minutes. Then transfer these veggies to a blender or food processor and puree til smooth. Stir the lentils into the sauce, Add vinegar, add salt and pepper to taste. Cook pasta according to package directions, to al dente. Drain and serve with save. Garnish with chopped basil. Serving size - 1/2 cup sauce + 1 cup pasta - 345 calories 0.9 grams total fat, 0.1 grams sat fat, 0 milligrams cholesterol Source: From Dr. Dean Ornish's Program for Reversing Heart Disease Posted to Fatfree Digest, Tue, 03 Aug 93 11:55:00 PDT By Jan Gordon Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Primavera (Lacto) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb pasta (i like -- (1/2 to 2/3) fusilli--the spirals) 1 onion 1/2 pound mushrooms 4 cloves garlic -- (4 to 5) 1 some dry sherry 1 tin skim evaporated milk (less than 3 g fat per tin) 1 red pepper 1 green pepper 1 teaspoon salt 1 black pepper Chop the onion, garlic, and mushroom. Saute over high heat in enough sherry to keep it wet for about 10 minutes. Put the pasta water on to boil. Reduce the heat under the veggies and add the tin of milk. Put the pasta in the boiling water. Simmer the sauce over low heat while the pasta cooks. Chop up the red and green peppers and add them to the simmering sauce. Add salt & black pepper to taste. Let simmer for about 5 minutes, which should be enough time to cook the pasta. Drain the pasta, pour the sauce over the pasta, and serve. Sprinkle with a bit of Parmesan cheese or nutritional yeast, and more black pepper, to taste. Variations: obviously, vary the vegetable content. Sun dried tomatoes are one of my favourite candidates. Posted to the Fatfree Digest on Thu, 02 Dec 93 16:14:49 EST by Crispin Cowan Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Pizza Recipe By : 71 Low - Fat & Fast Meatless Recipes - Vegetarian Times Serving Size : 6 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces angel hair pasta -- uncooked 1/3 cup green peppers -- chopped 1/4 cup onion -- chopped 1 1/4 cups spaghetti sauce 1/2 cup mozzarella cheese, fat free 1/4 teaspoon italian seasoning Prepare angel hair pasta as directed on package. Rinse and drain. Set aside. In a 6 inch non stick skillet, combine bell pepper and onion with water and cook over medium high heat 3 to 5 minutes, or until vegetables are tender, stirring frequently. Set aside. In a 10 inch nonstick skillet, spread cooked pasta and cook until lightly browned on underside, about 4 - 6 minutes. Turn pasta crust onto plate. Slip crust back into skillet browned side up and reduce heat to medium. Spoon sauce evenly over crust. Top evenly with prepared vegetables, and sprinkle with cheese and Italian seasonings. Cover and cook until cheese is melted, about 4-5 minutes. Cut pizza into wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta & Garbanzo Beans With Roasted Vegetables Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 red or yellow bell peppers diced 2 fennel bulbs -- cored and diced (reserve minced tops for garnish) 1 1/3 cups diced canned tomatoes drained 1 cup chopped fresh basil of 1 1/2 tablespoon dried basil 1 cooking spray 3 cups cooked garbanzo beans (1 1/2 15 ounces cans) -- rinsed and drained 1/8 teaspoon crushed red pepper 3 tablespoons lemon juice or balsamic vinegar 1 teaspoon fennel seeds 1 1/2 pounds rotelle or radiatore -- cooked (i assume this is pasta) 1/2 cup grated fatfree parmesan sonoma hard jack cheese or soy parmesan 1 salt and pepper to taste Preheat broiler. Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl; spread vegetables evenly over large baking pan. Generously spray, broil until vegetables soften and blacken slightly, stirring occasionally, about 15 minutes. Combine beans, crushed red pepper and lemon juice or vinegar in a large serving bowl. In a small pan, toast the fennel seeds until they darken a few shades; add to the bean mixture. Add boiled vegetables, hot pasta and cheese to bean mixture; toss well. Salt and pepper to taste. Sprinkle with reserved minced fennel leaves. Source: Modified from recipe in the March '94 issue of "Vegetarian Times." Posted to Fatfree Digest, Mon, 21 Mar 94 16:00:31 EST By catsmeow@aol.com Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Parsnips And Sweet Potatoes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- x Peel and cut into large Squares sweet potatoes. x Peel and cut into chunks Carrots and parsnips. x Put in a baking dish and Cover with orange juice. x Cover with foil and cook in 350 deg oven till everything Is Soft (about an hour or so). You can also add some dried apricots or prunes. This, by the way, is my recipe for tsimis. Posted by nlehrer@isx.com (Nancy Lehrer) to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Overnight Whole Grain Cereal Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part mixed whole grains (e g. wheat berries, oats buckwheat, hulled barley rye, millet -- etc.) 3 parts water 1/3 part raisins (optional) Boil water Add grains [and raisins, if using them] Stir Bring to boil again Turn off heat Cover pot Leave overnight as is [or in a warm oven] (NOTE: I usually add raisins to already cooked cereal because I like the texture. They turn out differently if they are added in the cooking stage. They plump up and are really soft, which is nice sometimes. I guess other types of dried fruit might work too.) You can reheat this in the morning or eat it at room temp. Suggested toppings included any of the following: milk-type stuff molasses fruit sesame salt maple syrup One variation the cookbook suggests is toasting and then grinding the grains in a hand grinder before cooking. Apparently, this makes the grains more nutty tasting. Source: based on something I found in the Deaf Smith Country Cookbook years ago. Posted by jayne@ejv.com (Jayne Spielman) to the Fatfree Digest [Volume 15 Issue 31] Mar. 3, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orzo And Portobello Mushrooms Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 portobello mushrooms 1 cup (before cooking) orzo 4 ounces app sundried tomatoes 4 cloves minced garlic (or to taste) 2 tablespoons capers (or to taste) 1/2 teaspoon thyme, marjoram -- and oregano 1 cup white wine 1 salt and crushed red pepper to taste you can make this in under 30 minutes if you do it all at once. so put the water on to boil for the orzo, and put the sundried tomatoes in a bowl with about a cup of water to reconstitute (rinse them off first as you will use the soaking water later). wash the portobellos and cut off the stems. put caps in a dish and sprinkle with the three herbs, then pour the cup of wine over them to marinate. coarsely chop the mushroom stems, mince the garlic. in a nonstick pan, saute the garlic and mushroom stems in a little tomato water or wine. drain tomatoes, reserving the liquid, and chop coarsely (it's okay if they are not fully softened at this point) and saute. the water should be boiling now so put the orzo on to cook. scoot the tomato/garlic/chopped mushroom mixture to the edges of the pan and place mushroom caps in the middle. pour the tomato water over them, cover, and simmer until the mushrooms are finished, about 12 minutes (same time as it takes the orzo to cook--hey!). remove the mushroom caps to a plate (to two plates I mean) and pour the leftover marinating wine into the pan, and add capers. cook and stir until reduced. drain orzo and toss with the mixture, and serve with the mushroom caps. yum! (I was bad and garnished this with toasted pine nuts and it was great, but I am eating nutless leftovers now and it is still really good). sorry my recipes are always so rambling. Source: original Originally posted by "Elisabeth" , reposted by jayne@ejv.com (Jayne Spielman) to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orange Julius (Lacto) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces frozen orange juice concentrate 8 ounces nonfat milk (or 1/3c nonfat milk powder + 7oz water) 8 ounces water 1 teaspoon vanilla extract 8 ice cubes -- (8 to 9) Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes, adding ice cubes one at a time. You may want to add a bit of sugar. Original recipe posted by diane@sulu.biostat.washington.edu ("Diane Janssen"), who suggested using other fruit juices and varying the amount of milk and water to modify the richness. Source: I found the recipe in the rec.food.recipes archives, modified VLF Reposted by Marianne Cowley to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orange Julius #2 (Lacto) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1/3 cup nonfat dry milk 3 teaspoons sugar 1/4 teaspoon vanilla 4 ice cubes -- (4 to 6) Combine all ingredients in blender. Process until thick and frothy. Source: Try this one, it came from the August 1979 issue of Weight Watchers Magazine Posted by hopi@iquest.net (Janice Heiss) to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Okra And Tomatoes Over Grits Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 # fresh or frozen okra 28 ounces canned -- (28 to 38) tomatoes (more tomatoes more tomatoey) 6 cloves finely -- (6 to 10) chopped garlic 1 yellow onion (preferably vidalia) chopped 3 bay leaves 1/4 teaspoon cayenne pepper (optional) 1/8 teaspoon dry thyme 1 teaspoon dry oregano 1 teaspoon vegetarian worcestershire sauce (optional) salt and pepper to taste tabasco to taste grits -- polenta or rice to 1 serve it over Saute the okra, onions and garlic in a little water, stock or courtboullion until the okra begins to lose its stickiness and the onions are nice and translucent. Add the canned tomatoes (juice and all) squashing the tomatoes themselves with your hands or other device. Add all remaining spices and let simmer 1/2 hour (or a little more if you want it more done). Serve over the grits or whathaveyou and you're all set...goes well with cornbread! Posted by dfuller@ix.netcom.com (Franklin Fuller) to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Off-The-Shelf Crockpot Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup corn, beans carrots 2 sliced carrots 1 cup mixed dried beans (17 bean types per pkg) 1 tablespoon each: garlic, chives parsley -- basil 1 teaspoon salt 1 6 oz can V8 1 enough water to fill the crock 1/2 cup macaroni (dry) Cook on high 5-6 hrs till beans are cooked. Add 1/2 c whole wheat macaroni and cook till soft (10-20 min?) Source: another one of my pull-it-off-the-shelf crockpot soups Posted by H.KULIS to Food & Wine RT [*] Sun Mar 05, 1995 Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oatmeal Muffins Recipe By : Oprah's in the Kitchen with Rosie Serving Size : 12 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites 1/3 cup maple syrup 3 tablespoons orange juice 1 cup skim milk 1 tablespoon vanilla extract 1 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon cloves, ground 1/8 teaspoon nutmeg 1 tablespoon orange zest 1 1/2 cups rolled oats 1 cup flour, whole-grain wheat 1 teaspoon baking powder 1/4 cup cranberry beans -- dry Preheat oven to 350 Degrees F. Spray the muffin tin lightly with cooking spray, or place baking cups in muffin tin. Put the egg whites in a large bowl and whisk until frothy. Whisk in the maple syrup, orange juice and milk. Add the vanilla, cinnamon, allspice, cloves, nutmeg, and orange zest. Whisk to blend. Stir in the oats, flour, and baking powder with a wooden spoon. Fold in the dried cranberries. Bake for about 20 minutes, until muffins are firm in the center. Makes 12 muffins. - - - - - - - - - - - - - - - - - - - NOTES : When we cooked them for 20 minutes, they came out a little too moist. longer next time. Nutr. Assoc. : 0 * Exported from MasterCook * Nine Grain Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups skim milk 3 tablespoons honey 2 1/2 T. orange juice -- (2 1/2 to 3) concentrate 1 1/2 teaspoons salt 1 cup white flour 1 3/4 cups whole wheat flour 3/4 cup -- - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mushroom Stroganoff Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 grs mushrooms (cut in strips) 1 onion (medium -- preferably brown) 1 garlic clove (or 2 small ones) 10 milliliters or sauteeing substitute 1 tb lf sour cream or -- (1 to 2) substitute 5 ml balsamic vinegar. -- (5 to 10) Saute chopped onion and garlic over moderate heat till soft. Add mushrooms. When soft (usually 2 min), add seasoning, LF sour cream or substitute and vinegar. Stir gently. When heated serve on rice or noodles or baked potatoes. Tip: When sauteeing mushrooms use little sauteeing agent and cook lightly. Never overcook mushrooms.!!! Posted by "Paul Carreno" to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mushroom Marinade Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons hoisin sauce (mine had no added oil or fat) 1 tablespoon chili sauce (again -- mine had no added oil or fat) 1 tablespoon rice wine or dry sherry (i omitted this with no problem) 1 tablespoon low-sodium soy sauce 1 tablespoon minced scallion (white part only) 2 garlic cloves -- minced 1 1 1/2" piece pared fresh ginger root -- minced 6 ounces portabella mushroom caps To prepare marinade, combine hoisin and chili sauces, wine, soy sauce, scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top down on shallow dish. Spoon mixture into top, and allow to marinate for a few hours. (I just let mine sit while my dough was rising.) Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Moroccan Vegetable Couscous Recipe By : The Vegetarian Starter Kit, PCRM Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups couscous -- whole-grain 4 cups boiling water 1 large onion -- sliced thin 2 cloves garlic -- minced 2 tablespoons wine, red -- or other wine 1 pound tomatoes, canned -- coarsely chopped 3 large carrot 2 large celery stalks 1 medium turnip -- cubed 1/2" 1/2 teaspoon cinnamon 1/2 teaspoon fennel seed 1 teaspoon ground cumin 1/4 teaspoon turmeric 1 teaspoon paprika 2 teaspoons dark corn syrup 1/8 teaspoon cayenne 1/2 pound zucchini -- sliced 1/2" 1/2 cup red bell peppers -- chopped 1/4 cup raisins 1/4 cup apricots, dried 1 can chickpeas -- rinsed and drained 1/4 cup fresh mint -- chopped (or parsley) In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling water over it and let sit at least 15 minutes. Fluff with a fork, and keep warm. Saute onion and garlic in wine until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices, and corn syrup. Bring to a boil, reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots, and chickpeas. Simmer for an additional 15 minutes. Place couscous in individual soup bowls and top with the vegetable stew. Garnish with the chopped mint or parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Moosewood Eggplant And Randomness Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants (about 7*inches long) 3/4 " milk" (use your preferred vlf option) 2 cups fine bread crumbs or wheat germ (or a combination) 1 teaspoon basil 1/2 teaspoon each: oregano and thyme 1 batch italian tomato sauce (there is a recipe listed in the book -- but feel free to use your own premade or personal sauce) 1 pound -- - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Molasses Rice Pudding Recipe By : Jo Anne Merrill (de fatted by Merle Steelman) Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites -- beaten 1 1/2 cups skim milk 1 1/4 cups brown rice, cooked -- cooked 1 cup raisins 1/4 cup molasses 1 teaspoon salt 1 teaspoon vanilla 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg Preheat oven to 350 degrees. In a medium bowl, add milk and egg whites and mix well. Add all the other ingredients, mix well. Place in a medium baking dish. Cover and bake for 1 hour or until the mixture is firm. Serve warm or chilled, topped with whipped cream if desired. (note: This recipe will probably work better if you add uncooked rice and increased the milk somewhat. Keep that in mind..) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Molasses Bran Bread And Variations Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon soda 1/2 cup blackstrap molasses 1 1/2 cups sour milk or buttermilk (skim) 1 1/2 cups bran 1/2 cup raisins 1 1/2 cups whole wheat flour Dissolve soda in molasses, add sour milk and mix well. Mix in bran and raisins. Gradually fold in flour; turn into an 8x4x2 inch loaf pan greased or lined with wax paper, and spread evenly. Bake 45 minutes in a moderate oven (350 deg. F) My variations: I substitute 3/4 cup skim milk + 3/4 cup skim yogurt for the buttermilk. I substitute 1 1/2 cups oatmeal for the bran. Last time I made this, I also added 2 grated carrots, and had nice carrot cake. I also plump the raisins in the microwave with some water. Posted by Lois Patterson to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. :I got this recipe from the back of the molasses package. I am also including my variations.: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mishmash (Potato Vegetable Pancakes) (Opt. Ovo) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 potatoes 1 carrots or other vegetables 1 matzo meal or bread crumbs 1 egg white or binder The technique of making potato cakes is a great one! I often steam potatoes along with carrots and turnips or rutabagas or winter squash, and then mash them all together with a little heated rice milk. We call it "mishmash." My mother made us this dish (with ground b**f) when we were convalescing, because it was easy to eat. It's great with ketchup. Leftovers make wonderful cakes, mixed with matzo meal or bread crumbs, and even egg white if you need a binder. It's also easy to reheat in the microwave. Source: original or generic Posted by elinorl@mcn.org (Elinor Lindheimer) to the Fatfree Digest [Volume 16 Issue 20] Mar. 24, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Minestrone Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked white kidney beans (canneloni?) or great northern beans 3 cups cooked cranberry beans or pink beans 2 cloves garlic -- minced 2 cups carrots -- diced 2 cups onions -- diced 2 cups celery -- diced 2 cups tomatoes -- chopped (canned worked well) 2 cups zucchini -- diced 8 ounces fresh kale or spinach chopped 2 potatoes -- peeled and cubed 1 tablespoon dried italian herbs or parsley 1/4 teaspoon freshly ground pepper 1/2 cup red wine Puree the white beans. Put into a big stock pot (10 qt) with the cranberry beans. Saute the garlic, carrots, onions and celery until onions are just turning translucent. Add to pot. Add the rest of the ingredients to the pot and fill the pot with water to within 1 inch of the rim. Simmer for about 1 1/2 hour or until potatoes are soft. Add salt if desired AFTER the full cooking time. This was one thick soup! I thinned it out before consuming it. Posted by Lucinda J. Rasmussen to the Fatfree Digest [Volume 14 Issue 20] : From the Frugal Gourmet - WARNING: this is from memory!: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplants With Raisin-Couscous Stuffing Recipe By : Reader's Digest-One Dish Meals, the Easy Way (adapted) Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants -- halved lengthwise 1/2 cup couscous -- or rice 1 1/2 cups chickpeas, cooked -- drained and rinsed 1 1/4 cups cherry tomatoes -- halved 1 cup nonfat yogurt 4 ounces nonfat cottage cheese 1/2 cup raisins 1/4 cup fresh basil -- minced 1/2 teaspoon salt 1/4 teaspoon black pepper Preheat the oven to 400 Degrees F. Prick the eggplant skins with a fork, then warp each half in foil. Place on a baking sheet and bake for 25 minutes or until soft; cool until easy to handle. Meanwhile, prepare the couscous according to package directions. Mix the couscous, chickpeas, cherry tomatoes, youghurt, cheese, raisins, basil, salt, and pepper in a large bowl. With a spoon, gently scoop out the eggplant flesh, leaving the shells intact. Chop the flesh coarsely and stir into the couscous mixture. Mound into the eggplant shells. Arrange the stuffed eggplants in an ungreased 13" x 9" x 2" baking pan, and bake uncovered for 15 minutes our until piping hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Ole (Adapted) Recipe By : The Meatless Gourmet (Bobbie Hinman) Serving Size : 6 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- cubed 1/2" 2 tablespoons water 2 cups tomatoes -- chopped 4 ounces green chiles -- chopped 3 cloves garlic -- crushed 1/2 cup onion -- chopped 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup cheddar cheese, nonfat 1/2 cup mozzarella cheese, fat free 2 bread slices -- cubed Preheat oven to 375 degrees. Lightly spray 1 1/2 quart casserole with Pam. In a large non-stick skillet, saute onion, garlic and eggplant. Cook, stirring frequently, 10 minutes. Remove from heat. Add remaining ingredients, mix well. Spoon mixture into prepared casserole. Bake covered 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant In Tomato-Wine Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 + cups dry pasta shells (i used small shells) 1/3 water 1/4 cup vinegar (favorite flavor -- i used white) 1 large eggplant -- peeled and cubed 1 small red onion -- chopped 1/2 cup mushrooms -- (1/2 to 1) chopped 1 green pepper -- chopped 1/2 cup chopped chives 2 tablespoons finely chopped/minced garlic 1 medium tomato -- chopped 10 ounces tomato sauce 4 tablespoons oregano (adjust -- start w/3 also try italian herbs) 1/8 tsp salt (taste) -- (1/8 to 1/2) 1 ground pepper (fresh best) 1/4 cup red wine Cook pasta shells. While cooking pasta heat a large skillet with the water and vinegar. When getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms. Saute till soft (I sauteed at fairly high heat for about 15-20 minutes stirring a lot. I like eggplant to be pretty). When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. stir and heat gently (on low). This was actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping veggies. Posted to the Fatfree Digest Tue, 21 Dec 93 08:38:04 By jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School) Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Salad Recipe Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cucumber -- diced small 1 green pepper -- diced small 2 bananas -- thinly sliced 2 oranges -- peeled and cut into sm Wedges 1 c Plain nonfat yogurt Mix and serve. (yes that's it!) Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 14 Issue 31] Jan. 31, 1995. :This salad is also from 500 Fatfree Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dr. Baker's Fiber Muffins Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-bran extra fiber 1 1/4 cups orange juice 1/2 cup prune butter * 1/2 cup brown sugar 2 egg whites 4 teaspoons psyllium 1/2 cup raisins 1 1/4 cups whole wheat flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 6 prunes (for prune butter) 1/3 cup water (for prune butter) 2 tablespoons wheat germ Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam and add 1/2 teaspoon Wheat Germ to each muffin tin. Shake pan so bottom of each tin is covered. Puree prunes and water in blender to make prune butter. 1. Combine All-Bran Extra Fiber with Orange Juice, Egg Whites, Sugar, Psyllium, and raisins. Let stand for 10 minutes or so. 2. Combine Flour, soda, baking powder, and cinnamon. 3. Fold dry ingredients into All-Bran mixture. Blend until all dry ingredients are moist. 4. Fill 12 muffin tins with batter. Tins will be very full. 5. Bake at 400 degrees for 20 minutes. Each muffin contains approximately: 136 calories, 3gr. protein, 36 gr. carbohydrates, 104 mg. sodium, 8gr. fiber, and less than 1 gr. of fat. Pretty tasty muffins! Posted by Rose Geiger to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deb's Hummus Sandwiches Recipe By : Deb Steelman Serving Size : 4 Preparation Time : 0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pita bread, whole-wheat 1/2 cup hummus (home-made) 1/2 cup pickled red onions 2 cups mixed salad greens 1/2 red bell pepper -- chopped Cut Pita Loaves in half. Spread hummus equally on the insides of all four pieces of pita. Divide the remaining ingredients equally among the four sandwiches. - - - - - - - - - - - - - - - - - - - NOTES : See recipies for Hummus and Pickled red onions elsewhere Nutr. Assoc. : 0 * Exported from MasterCook * De-Gassing Beans Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text file Here's a method for de-gassing dried beans that seems to work. It's from the new book Fat Free, Flavor Full by Dr. Gabe Mirkin and Diana Rich. "Put the beans in a large pot and cover them with water. Bring them to a boil and take them off the heat. This breaks the capsules surrounding the beans and allows stachyose, verbascose and raffinose, the gas-causing sugars, to escape into the water. Stir a couple of tablespoons of baking soda into the water and let the beans soak overnight. Drain the soaking water off the beans and rinse them several times. (If you eat the soaking liquid, you will cause unbelievable discomfort for yourself and those around you.)" Then you cook 'em and eat 'em. End of story, so to speak. I've used this method with pinto beans, but rarely soak them for more than 4 hours (because when I'm hungry for beans I want them today, not tomorrow). I've found it better than Beano, but of course your mileage may vary. Source: Summarized from _Fat Free, Flavor Full_, Dr. Gabe Mirkin & Diana Rich. Posted by paul.barker@tcs.wap.org (Paul Barker) to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Rice With Lentils Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fatfree broth or water (replaces the 1-2 tbsps. oil to saute with) 3/4 cup dried lentils 1/2 onion -- chopped 3 cloves garlic -- minced or put through a press 1/4 teaspoon ground ginger 1/2 teaspoon turmeric 2 teaspoons curry powder -- (2 to 3) to taste 1 cup brown rice 4 cups water 2 fatfree vegetable cubes 1 salt to taste 1/2 cup raisins or currants 1/4 cup sunflower seeds (use less or omit to lower fat) 1 large , tart apple -- or 2 medium -- diced -----garnish----- 1 cup plain/lowfat yogurt 1/4 cup raisins or chutney Heat the fatfree broth/water in a heavy-bottomed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, turmeric, and curry powder and saute for a few minutes longer. Add more broth/water, if necessary, and the rice, and saute for 2 minutes. Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil. Cover, reduce the heat, and simmer for 25 mins. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed. Serve topped with yogurt and the additional raisins. Source: This is a recipe taken from the book 'Fast Vegetarian Feasts' by Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bean Lasagna Recipe By : Sarah Schlesinger, 500 no-fat recipes Serving Size : 8 Preparation Time : 1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 cup onions -- chopped 3 cloves garlic -- minced 2 cups mushroom -- sliced 1 teaspoon oregano 1 teaspoon basil 1/4 cup parsley -- chopped 1/2 cup tomato juice 1 cup black beans -- drained and rinsed 3 cups tomato -- chopped 2 tablespoons tomato paste 12 ounces lasagna noodles -- cooked 3 cups ricotta cheese, part skim milk -- fat removed 1/2 cup mozzarella cheese, fat free 1/4 cup Parmesan cheese, fat-free Heat water in skillet over medium heat. Add onions, garlic, and mushrooms. Cook and stir for 5 minutes, or until vegetables are lightly browned. Add liquid if necessary. Stir in oregano, basil, and parsley. Add Tomato Juice, and cook for 10 Minutes. Add Beans, tomatoes, and tomato paste. Simmer for 15 minutes. Pre-heat oven to 375 Degrees F. To Assemble, place a layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, top with a layer of ricotta cheese, followed by a layer of ricotta cheese. Repeat. Top with Parmesan cheese, bake for 20 minutes, and let stand 15 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bean-Stuffed Cabbage Rolls Recipe By : Bobbi Hinman in the Meatless Gormet Serving Size : 6 Preparation Time : 1:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage --sauce-- 12 ounces tomato sauce 6 ounces tomato paste 1 cup onion -- finely chopped 2 cloves garlic -- crushed 2 teaspoons sugar 1 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon pepper --filling-- 1 pound white beans, canned 1 cup onion -- finely chopped 1 cup brown rice, cooked 1 teaspoon oregano 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon pepper Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain. To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes. To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well. To assemble: preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover Tightly and bake 1 hour. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bean Burger (Ovo) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry kidney beans 1 teaspoon curry 4 tablespoons cornstarch 4 tablespoons cornmeal 1 onion -- minced garlic to taste -- i used four 1 cloves -- minced 1 tablespoon black pepper 2 carrots -- grated (acts as binder) -----options----- 2 tablespoons beef bullion and or 1 soy sauce 2 eggs (to act as a binder) make up the beans, (slow overnight or faster boil & wait) then mash. Add the spices, I added the veg beef bullion as I don't worry too much about the salt. Form into patties ( make sure they are thin) and fry in a non-stick pan. I found that mine took quite a while to cook (too thick) but they turned out very good! Passed the taste test, my 8 year old just loved them. Posted by vhlushak@awinc.com (vic hlushak) to the Fatfree Digest [Volume 14 Issue 29] Jan. 29., 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Basic White Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pre-frozen cubes of reduced stock or 3*t vegetable stock 4 tablespoons unbleached flour 1 slice onion or 1*t chopped shallots 2 cups nonfat milk 1/3 cup dry nonfat milk 1 bay leaf 1/2 teaspoon thyme -- crushed 1/2 teaspoon white pepper 1 teaspoon vegetable seasoning 2 tablespoons dry sherry, sauterne -- or vermouth Heat stock in nonstick saucepan over medium heat. Add flour and onion; blend with a wooden spoon or whisk. Simmer over low heat for several minutes, stirring constantly. Do not allow to brown. Remove from heat, add milks, bay leaf, thyme, white pepper, and vegetable seasoning. Return to heat, stirring constantly until mixture coats the spoon. If desired, add wine and simmer 5 minutes more to evaporate alcohol. [ahem .... this won't really get rid of all the alcohol -mrd] Remove onion and bay leaf. Cover and store until used, or place in an airtight container and refrigerate for several days, or freeze for future use. Serving Suggestions: This sauce be used over 8 cups of steamed vegetables such as broccoli florets, diced potatoes, quartered mushrooms, peas, asparagus, or sliced carrots. To serve, place vegetables in a shallow ovenproof serving dish. Drizzle sauce over vegetables, sprinkle with 2 T Sap Sago cheese or with Hungarian paprika and place under broiler to brown lightly before serving. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995. :A recipe from Harriet Roth's _Deliciously Low_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Basic Cabbage Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cabbage -- chopped 1 carrots -- chunked 1 onions -- chunked 1 potatoes -- chunked 1 with salt, lots of pepper maybe some dill and garlic. Simmer or nuke til it is done to your liking. I would question the "magical" claims, though. Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Rice Pudding Recipe By : VEGGIE LIFE MARCH 1995 Serving Size : 8 Preparation Time : 1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups skim milk 1 cup short-grain rice 3 banana -- mashed 1/2 teaspoon nutmeg 1 1/2 tablespoons brown sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees. Mix all ingredients well and pour into 1 1/2 quart casserole. Bake for 1 to 1 1/2 hours, stirring occasionally, until rice is tender. - - - - - - - - - - - - - - - - - - - NOTES : Makes about 4 cups. Can use arborio, short brown, sweet rice, etc. Nutr. Assoc. : 0 * Exported from MasterCook * Baked Stuffed Zucchini Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 zucchini -- cut in half lengthwise 1 small onion -- finely chopped 4 tablespoons tomato sauce 1/2 teaspoon parsley 1 clove garlic -- chopped 2 tablespoons matzo meal Scoop out pulp of zucchini halves. Heat pulp, onion, sauce and spices in a pan for 5 minutes. Add matzo meal to mixture and mix well. Restuff zucchini with mixture. Place in a baking dish with a little water on bottom. Bake at 450F for 30 minutes until zucchini shells are soft. Posted by manicd@SIRIUS.COM (Jennifer Joseph) to the Fatfree Digest [Volume 16 Issue 16] Mar. 20, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Barley Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup barley 1 onion -- chopped fine 2 cups vegetable stock Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Makes 4 to 6 servings. Variation: Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your favorite herbs. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cabbage Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head red cabbage -- bite-size 3 medium onions -- coarse-chopped 8 ounces raisins 1/2 cup brown rice -- uncooked 1 can whole tomatoes (15 oz. or so ) 1 large can tomato paste 1 splash of vinegar 1 lots of water Put cabbage, onions, raisins, and rice in crock pot; add water to cover generously (tough to do since the cabbage floats :-) Cook on highest setting for a few hours, until the cabbage is faded and the water is bright purple. Add tomatoes and vinegar. Finish cooking on lowest cooking setting. Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cabbage Casserole (Lacto) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage 2 cups tvp -- dry 1 3/4 cups boiling water 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon marjoram 1/2 cup chopped onion 2 egg whites 1 can tomato soup -- condensed 2 cups tomato juice 1 can water Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. Reconstitute the tvp in the boiling water. Add the onion, spices, and egg whites. Mix the tomato juice, soup, and water, and set aside. Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp mixture on top. Cover with the remaining cabbage. Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2 hours. Posted by rskoss@bronze.coil.com to the Fatfree Digest [Volume 16 Issue 14] Mar. 18, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Butternut Apple Casserole Recipe By : Sarah Schlesinger, 500 Fat-Free Recipes Serving Size : 4 Preparation Time : 1:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- peeled,seeded,chunkd 3 apples -- cored,peeled, sliced 1 tablespoon lemon juice 3/4 teaspoon cinnamon -- ground 1 tablespoon brown sugar 1/2 cup apple juice Preheat Oven to 350 Degrees F. Combine squash and apples with lemon juice and cinnamon. Place squash-apple mixture in a one quart casserole and sprinkle with brown sugar. Pour apple juice over mixture, and cover casserole. Bake for one hour, or until squash is fork tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bruce's Mushrooms Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound mushrooms 1/2 cup sherry x pepper Cut the mushrooms into thick slices. Using a non-stick skillet, stir over low heat for 5-10 minutes until they shrink slightly and the juices start coming out. Add the sherry and turn the heat up to medium-low. Add pepper to taste. Serve when the liquid is almost all evaporated. Yum. Posted by Redcz@aol.com to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broccomole (Mcdougall) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked broccoli stems -- tough outer layers peeled off 1 1/2 tablespoons fresh-squeezed lemon juice 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder 1/2 tomato -- diced 1 scallion -- sliced 1 canned green chili -- chopped In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Note:the above was copied directly from the book. I doubled the recipe. I also used a fresh green chili instead of canned, which I don't think I can get over here. It was very tasty, but do not expect it to taste like avocado. Think of it as a really good broccoli dip, and not necessarily as a replacement for something else. Everyone at my party the other night enjoyed it. Posted by Jody Bar-On to the Fatfree Digest [Volume 14 Issue 17] Jan. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broccoli With Ginger Recipe By : Bonnie Stern, in Simply HeartSmart Cooking Serving Size : 6 Preparation Time : 0:20 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sesame oil 1 tablespoon ginger root -- finely chopped 3 green onions -- chopped 1 1/2 pounds broccoli flowerets 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1/2 teaspoon honey Heat oil in wok or skillet. Add ginger and green onions and cook gently for one minute, or until fragrant. Add broccoli and stir-fry for about two minutes, just until it loses its rawness. Combine soy sauce, vinegar and honey. Add to skillet and cook for one minute, or just until broccoli is tender. Taste and adjust seasonings if necessary. - - - - - - - - - - - - - - - - - - - NOTES : Recipe calls for asparagus, with sugar snap peas and broccoli as suggested substitutes. Nutr. Assoc. : 0 * Exported from MasterCook * Broccoli Stuffed Shells Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable broth (i used hains fat free vegetable broth) 1 cup chopped mushrooms 1/2 cup chopped onions 2 cloves garlic -- minced 1 tablespoon minced fresh oregano 1 tablespoon minced fresh basil 2 cups nonfat ricotta cheese 2 1/4 cups chopped broccoli -- steamed 3 egg whites -- lightly beaten 18 jumbo shell macaroni -- cooked al dente and drained 2 cups tomato sauce fresh ground black pepper to taste Place broth in skillet over medium heat. Add mushrooms, onions, and garlic. Cook, stirring, for 5 minutes or until lightly browned. Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites. Preheat oven to 350 degrees F. Stuff drained shells with ricotta-broccoli mixture. Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan. Arrange shells over sauce. Top with remaining sauce. Bake for 30 minutes or until shells are hot. Top with black pepper to taste. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 25] Jan. 25, 1995. A slightly modified recipe from Schlesinger's _500 Fat-Free Recipes_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Breakfast Hash Purples Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 purple potatoes 1 green onions (amount according to taste) 1 garlic (amount according to taste) 1 red peppers (amount according to taste) 1 salt 1 pepper 1 cayenne pepper powder or paprika (depending on heat desired) Soak the purple potatoes in a bowl of water for about a half an hour. This makes it very easy to scrub the skins, eliminating the need to peel them and lose those nutrients. After scrubbing, pat them dry and cut them into approximately 3/4" cubes. Be careful where you cut them, as they can stain (purple potato juice!). Put them in a mixing bowl. Wash, trim, and slice the green onions. Add to potatoes. Finely chop the garlic and add to potatoes. Wash and cut up the red peppers to taste. I like fairly large hunks of sweet red pepper. Add salt, pepper, and pepper powder to taste. Spray a little bit of Pam or other cooking spray in a non-stick roasting pan. Bake in a 400-degree oven for approximately 1/2 hour. This time will vary with the size and amount of the potato pieces. Stir occasionally while baking. I have found that ensuring that they lie in a single layer works the best and yields a crispy, not soggy, crust on the potatoes. Sorry about the approximate amounts. I make this different every time. We find that the combination of purple, green, red, and white makes a dish that is a visual delight. It's also a low fat replacement for those greasy breakfast hash browns. Source: original. Posted by GILLIAM@arcges.arceng.com (S. Gilliam) to the Fatfree Digest [Volume 16 Issue 13] Mar. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn Pone Recipe By : Deb Steelman Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pinto beans -- cooked 1/2 cup onion -- chopped crust: 1/2 cup cornmeal 1/2 cup flour, all-purpose 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup nonfat yogurt 1/4 cup water 1 teaspoon sugar 1/2 teaspoon cayenne Soak pinto beans over night. Bring to boil, reduce heat and cook until beans are tender. Cook onions in veggie broth or wine. Combine with beans. Place in casserole dish. For the crust, mix together the cornmeal, flour, baking powder, and salt. Gradually add the yogurt and water, then mix until smooth. Stir the sugar and cayenne into the batter. Pour onto the bean and onions. Cook in 350 degree oven until the top is bubbling and the crust is just beginning to brown at the edges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cookie Dough (Lacto) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----mix well----- 1 cup white wave soy yogurt 1 cup applesauce (unsweetened) 2 c. turbinado sugar -- (2 to 3) 2 teaspoons vanilla 1 cup rolled oats (whole) 2 cups rolled oats (process in food processor to coarse flour) -----sift together----- 1 cup unbleached flour 1 1/2 tablespoons baking powder 1 1/2 tablespoons baking soda 1 teaspoon salt 2 tablespoons ener-g egg replacer Combine mixtures. The baking soda should react somewhat, making the mass fluffy and easy to stir. Add more flour until a cookie dough texture is reached (I had to use ~ 2.75 c. total). Add chips or fruit or whatever. Shape into balls and bake at 375 until browned. They do brown, they don't melt around the edges in that weird way that bad cookies do, and were considered entirely successful. Source: Inspired by the sudden appearance of Obie's cookies in my HFS, but finding them way too sweet, I made my own reduced-fat cookies last night. Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree Digest [Volume 16 Issue 7] Mar. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cole Slaw Recipe By : Cita Pinnock (Reversing Heart Disease) Serving Size : 8 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cabbage -- thinly sliced 1 cup carrots -- thinly sliced 1/2 cup nonfat yogurt 1/4 cup italian salad dressing, low calorie 1 tablespoon onion -- minced 1/4 teaspoon celery seed 1/2 teaspoon honey 1/4 teaspoon white pepper 1 tablespoon italian parsley -- minced Blend or process all ingredients except cabbage and carrots. Toss with cabbage and carrots. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chipotle Cornbread Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coarsely ground yellow cornmeal 1 cup all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 2 egg whites -- lightly beaten 1/2 cup buttermilk 1/2 cup soy milk 6 tablespoons apple sauce 4 canned chipotles -- pureed 1 Pam 1. Preheat oven to 450 degrees F and preheat two 6-inch cast iron skillets in the oven for 20 minutes. * This was the originally recipe, but I used one 8-inch pie pan. 2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed chipotles 3. Put non-stick stuff on pans and immediately pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges. Source: Adapted from "Bobby Flay's Bold American Food" (p. 167) Posted by Jessica Shawl - MPG ~ to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili-Cilantro Dressing (Mcdougall) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 ounce can chopped green chilies 1/4 cup chopped fresh cilantro 1/4 cup water 1/4 cup fresh lime juice 1 cloves garlic -- (1 to 2) 2 teaspoons honey freshly ground pepper to taste Place all of the ingredients in a food processor or blender. Process until smooth. Note: I copied the above. I used fresh green chilies, dry cilantro from a jar ( a little less than 1/4 cup), lemon juice instead of lime, and no pepper. EVERYONE loved the dressing. Enjoy. And I definitely recommend the New Mcdougall cookbook. The recipes are not complicated and there is something for everyone. Posted by Jody Bar-On to the Fatfree Digest [Volume 14 Issue 17] Jan. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large garlic cloves -- chopped fine or pressed. 1 large onion -- chopped 1 green pepper -- chopped 1 green hot pepper -- chopped 1 zucchini -- diced 1 large can whole peeled tomatoes 6 ounces tomato paste 3 tablespoons chili powder (or as much as you can stand) 1/2 teaspoon cloves 1 teaspoon white vinegar 1/4 cup uncooked brown rice Saute the chopped veggies (all but zucchini) in about 1/2 cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for about an hour, or longer. Even better if it sits another day. Freezes well. Good over rice. Posted by Jody Bar-On to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chick-Pea And Vegetable Stew With Couscous Recipe By : Deborah Madison in Reversing Heart Disease (Ornish) Serving Size : 4 Preparation Time : 12:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chickpeas -- dry 1 onion -- diced 1/4" 2 garlic cloves -- minced 1 1/2 teaspoons paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne 1/2 teaspoon ground cumin 1/2 teaspoon ground pepper 1/2 teaspoon ground ginger 1 green bell pepper -- diced 1/4" 1 cup zucchini -- cubed 2 cups tomatoes, canned 2 tablespoons raisins 2 tablespoons fresh parsley -- chopped 2 tablespoons cilantro -- chopped 1 cup peas, frozen 8 oz couscous Sort and rinse the chickpeas, then soak overnight in water. Drain and cook in 5 cups water until tender, about 2 to 3 hours. Drain, reserving the broth, and set aside. Warm a cup of the check-pea broth in a skillet or sup pot and add the onion, garlic, and the dried spices. Simmer gently until the onions have begun to soften, about 7 minutes. Don't let the pan dry out or the spices will burn. Add more liquid as needed. Once the onions are soft, add the chickpeas, pepper, squash, the juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro. Add enough chick-pea broth or water to cover, bring to a boil, then simmer until the vegetables are done and the liquid has reduced, making a nice sauce. Add the green peas during the last 5 minutes. Make the couscous and serve with the vegetables and their sauce. Garnish with cilantro or parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chick Peas With Garlic And Green Chillies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic -- (4 to 6) crushed or minced 1/2 teaspoon cumin seeds x Stock or sherry for Sauteeing 1 tb Tomato paste, mixed with 3 Tb water 1 15 oz can chick peas, Drained 1 Medium-large potato, peeled And diced 1/2 c Water 1/2 ts Salt 1 To 2 fresh green chillies, Chopped 1/2 ts Ground cumin x Few drops lemon juice x Cayenne pepper, if you like It hot.... Saute the cumin seeds and garlic in stock or sherry for 2 mins, then add the diluted tomato paste and cook for 1 minute longer. Then add the chick peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I find that one green chilli makes this pleasantly spicy, but if you like it hot, add cayenne pepper or chili powder at this stage. Simmer for 20 mins. Serve with bread; I like pita bread, but crusty bread or tortillas work just as well. Adapted from Madhur Jaffrey's _Eastern Vegetarian Cooking_. These quantities serve two, but you can easily double or quadruple them. Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Bean Sandwich Spread (Mcdougall) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1 onion -- finely chopped 1 cup diced celery 1 green pepper -- diced 1/2 cup diced carrot 1 garlic cloves 2 1/2 teaspoons curry powder 1/2 teaspoon ground cumin 1 tablespoon soy sauce 3 cups cooked white beans Place water in saucepan and add all the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes. Stir in the spices and soy sauce, mix well. Remove from heat. Add beans, mix well. Place mixture in food processor and process briefly until chopped but not pureed. Chill. Posted by Timo to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :From the _New McDougall Cookbook_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cup Of Vegetable Soup Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dried vegetable flakes (any combination of tomatoes peas, onions, broccoli zucchini, celery -- carrots) 1 tablespoon bulgur wheat 1 tablespoon small pasta 1/4 teaspoon dried parsley 1/4 teaspoon dried basil 1 pinch garlic powder 1 pinch onion powder 1 salt and pepper to taste 2 cups boiling hot broth Place dried vegetable in a blender and whirl til they are the size of small peas. Measure out 1/3 cup, use the rest some other time. Put this and the other ingredients in a thermos. Pour boiling broth over and let sit. Source: at lunch I happened to pick up a dehydrator and there was a recipe for something like that in the instruction booklet. Posted by Christel=Reeve%SQA%Banyan@magnolia.banyan.com to the Fatfree Digest [Volume 16 Issue 26] Mar. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crunchy Fruit Crumble Recipe By : Jennifer_Kay@IUS5.IUS.CS.CMU.EDU Serving Size : 6 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- topping 1 cup oatmeal 1 cup brown sugar 1/2 cup flour 1 teaspoon cinnamon 1/4 cup apple juice, frozen concentrate -- defrosted frozen fruit Fill a baking dish about an inch high with frozen fruit (peaches, rhubarb, strawberries, and blackberries for example). Defrost and leave the liquid in there. Mix together other ingredients, and drizzle into the mixture the Apple juice concentrate, stirring until the mixture forms small clumps. Put resulting mixture on top of fruit and bake at about 1/2 hour at 350 degrees F. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crockpot Barley Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown rice 1 cup barley 6 carrots -- chunked 1 onion -- chopped 1/2 pound mushrooms -- chopped 1 dash garlic spice blend 8 cups water 1 bragg's aminos to taste put a lid on it and cook on low overnight. In the AM I added a dash of Bragg's Aminos for the saltiness I wanted. It was really good and my spouse had seconds. There is enough left for at least one more breakfast for two. Source: I bought Mary McDougall cookbook II and adapted this recipe for grains. Posted to Fatfree Digest Tue, 10 Aug 93 13:54:57 By Jan Gordon Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamy Broccoli Soup (Lacto) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup(s) vegetable stock 4 medium carrot -- chopped 1 cup(s) celery -- diced 1/2 cup(s) onion -- chopped 10 ounce broccoli frozen -- 10 oz Pkg 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Pepper 2 Cup(s) Milk skim 1/4 Cup(s) All purpose flour 6 Ounce(s) Cheddar, Healthy Choice FF Bring vegs to boil in stock. Reduce heat and simmer for ten minutes. Mix milk and flour. Slowly add into soup. Heat to boiling, stirring constantly. Boil and stir for 1 minute. remove from heat. Ladle hot soup over cheese into four bowls. Nutritional Analysis - Calories 199, Total Fat (0.69 g ) Calories from Protein: 42 % Carbohydrate: 55 % Fat: 3 % Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995. :Altered from original in New Choices - Betty Crocker: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cranberry Muffins (Ovo Lacto) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pitted prunes 2 tablespoons water 1 1/3 cups unbleached all-purpose flour 1 cup old-fashioned rolled oats 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup skim milk 1 teaspoon vanilla extract 2 egg whites -- lightly beaten 1/2 cup whole cranberries -- fresh or frozen 1. Preheat oven to 375 degrees. 2. Place prunes and water in a food processor or blender and puree. 3. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl. 4. In a separate bowl, mix together the prune puree, milk, vanilla, egg whites, and cranberries. 5. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened. 6. Transfer batter to nonstick or paper-lined muffin cups, or to muffin cups lightly sprayed with vegetable cooking spray. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean. Yield: 12 small or 6 large muffins (2 small muffins or 1 large muffin each) Preparation: 20 minutes. Cooking time: 35 minutes Note: You can substitute 1/3 cup commercially prepared pureed prune baby food or prune butter (found in jam and jelly or baking section of your supermarket) for your prune puree. Calories per serving: 149Carbohydrates: 33 g Fat: .6 gDietary Fiber: 1.3 g Cholesterol: .2 mgSodium: 112 mg Protein: 3.7 g Posted by kelly roddy to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. :from Sarah Schlesinger's 500 Fat Free Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Couscous With Zucchini Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small zucchini sliced 1 small onion -- sliced 3 cups veggie stock or soy veggie chicken flavor 1 your favorite seasonings (curry -- garlic or Mrs. dash) 2 cups couscous Bring stock, onion & zucchini to a boil, simmer 15 or 20 minutes. Add couscous. Turn off heat. Let stand 5 or 10 minutes. 2 as main dish or 4 to 6 as side dish P.s. this is pretty basic, use your favorite veggies, mushrooms, carrots, green beans, anything. You can't go wrong. Quick and easy Posted to fatfree Digest Thu, 15 Jul 93 11:11:36 by Jan Gordon Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn Tortillas Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fine cornmeal 2 tablespoons soy flour 1 cup whole wheat pastry flour 1 teaspoon salt -----add slowly----- 1 cup cold water (approx.) Mix and knead the dough a little. Divide into 6 equal parts. Roll each portion very thin on floured board or between waxed paper. Bake on hot ungreased iron grill. Flip over and brown other side. (Heavy skillet may be used). The author also recommends using these as pizza bases, or filling them with tofu and tomato sauce and baking, Posted by Lois Patterson to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. :This recipe is from _Ten Talents_ by Rosalie Hurd: H Mix the following dry ingredients Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bread Pudding Recipe By : Laurel's Kitchen (Adapted to be nofat by M Steelman) Serving Size : 8 Preparation Time : 2:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apples -- grated 1/4 cup lemon juice -- freshly squeezed 4 cups bread cubes -- whole-grain, small 1/2 cup nonfat cottage cheese 1/3 cup raisins 1/4 teaspoon cinnamon 2 cups skim milk 1/4 cup skim dry milk 2 egg whites 1/4 cup brown sugar 1 tablespoon applesauce Preheat oven to 350 Degrees F. Mix lemon juice with the grated apples. Put one third of the bread in bottom of a non-stick 8 X 8 baking dish (perhaps with some cooking spray), and cover with 1 cup of apples, 1/4 cup cottage cheese, 1/2 the raisins, and some of the cinnamon. Blend the milk, milk powder, egg whites, and sugar together until smooth. Pour 1 cup of this mixture over the ingredients in the baking dish. Now repeat the layers of bread, apples, and liquid, ending with the bread. Pour the last of the milk mixture over the top, sprinkle with cinnamon, and dot with applesauce. Let the pudding sit for 20 minutes or longer. Bake, covered, for 45 minutes. Let it stand for 10 to 20 minutes at room temperature before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bran Muffins (Lacto) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups stoneground wholemeal sr flour 1/2 cup non-fat youghurt -- sugar free 1/4 cup unprocessed bran 1 cup natural sultanas or raisins 1/4 cup skim milk powder 1 egg white or substitute 1/2 cup unsweetened apple or grape juice Preheat oven to 180 C or 375 F. Combine all ingredients until the mixture resembles cake consistency. Place spoonfuls into non-stick muffins tins (or use spray oil substitute). Bake in the oven for 15 to 20 minutes until brown. Posted by "Paul Carreno" to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. :From my lifesaver book "It's only Natural" by Suzanne Porter: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brain-Dead Food: Curry Rice & Spinach Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box near east curry rice 1 box frozen spinach 1 can black beans 1 can diced tomatoes (slightly drained) I might have posted this before, but one of my favorite brain-dead foods (outside of spaghetti), is to take one box of Near-East Curry Rice and cook according to directions, without the added fat. While that is cooking, microwave 1 frozen block of spinach (for some reason fresh spinach doesn't taste as good to me in this recipe -- and takes longer unless already de-stemmed and washed). When that is done, drain and set aside. Nuke 1 can of black beans, drained and rinsed, and 1 can of diced tomatoes (minus some of the juice), mixed together (generally for about 3 minutes). When rice is done, mix spinach, rice, beans and tomatoes (generally in a large bowl). Snarf. Not only does it taste good, but it's really colorful with the yellow rice, black beans, red tomatoes and green spinach. Very satisfying. Even my almost-3-yr-old loves it. Approximate total time: 25-30 minutes (time to cook rice) Source: apparent original Posted by mvklj@mvgpl.att.com (Karen L J Carr +1 508 960 6346) to the Fatfree Digest [Volume 16 Issue 5] Mar. 9, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brain Dead Dinner - Skillet Potatoes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 bag cascadian country style potatoes (frozen mix of potatoes peppers -- and onions) 1 apple juice (small amount) 3 slices yves canadian bacon (veggie & nonfat) 1 package hain fatfree gravy mix Chop up the Canadian Bacon slices into bite size pieces. Heat apple juice in nonstick skillet. Add enough potatoes to more or less form one layer. Sprinkle the chopped up canadian bacon on top. Stir/turn over a couple of times, several minutes apart, to prevent excess sticking (I like crisp potatoes so I let it stick a bit). While potatoes are cooking, mix up gravy mix (I was so brain damaged I just microwaved some leftover gravy that I found in the fridge :-), pour over potatoes to taste and eat. Some good bread to sop up the gravy would be a plus. Next time I'll add some other frozen veggies. Source: original Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 16 Issue 3] Mar. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bow Ties With Eggplant Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounce bow tie pasta uncooked 1/4 cup(s) 2 medium garlic clove -- minced 1/4 cup(s) 1/4 teaspoon (s) cayenne pepper 3 cup(s) eggplant -- chopped 3 cup(s) tomato canned low sodium 1/2 teaspoon (s) basil 1/2 teaspoon (s) oregano vegetable stock onion -- chopped Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta. Nutritional Analysis Calories ( 245 cal), Protein ( 8.7 g ) Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 % Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry Cobbler Recipe By : Erika Penzer Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup flour 1/2 cup sugar 1 1/2 teaspoons baking powder 2/3 cup skim milk 2 cups blueberries cooking spray Combine Dry Ingredients in a bowl. Add milk and whisk until smooth. Lightly spray a casserole disk with cooking spray. Pour in batter and sprinkle blueberries on top. Bake in a preheated 350 degree oven for 40 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Beans Cuban-Style Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans (15 oz. each) black beans 1 medium onion 1 green bell pepper 2 cloves garlic 1 teaspoon cumin powder 1/2 teaspoon oregano 1/2 teaspoon salt 1 teaspoon red wine vinegar Chop onion and pepper; mince garlic; saute in a little of the bean liquid until soft. Add beans with remaining liquid. Add dry spices. Simmer 15-30 minutes. Add vinegar just before serving. Comments: I haven't tried this recipe, just drooled over it. The original version specified, um, a different saute medium. Source: From the 'Bean Bonanza' flyer I got in my grocery store. Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 16 Issue 9] Mar. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bean Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can (15 oz.) black beans 1 small can sliced water chestnuts (8oz ) 1/2 cup frozen kernel corn 1/2 cup sliced red and green bell pepper 1 handful bulghur wheat (coarse-grind) 1 teaspoon water-pack chopped garlic 1 teaspoon (scant) chili pepper 1 dash mustard powder Fluff bulghur in water. Mix all ingredients; warm through to blend flavors and thaw. Comments: This was good, but would be better with less water chestnuts. Nice blend of flavors and textures. Source: Original. Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 16 Issue 9] Mar. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bagels Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups flour 2 packages active dry yeast 1 1/2 cups warm water -- 110-115 F 3 tablespoons sugar 1 tablespoon salt 1 tablespoon sugar In mixer bowl combine 1 1/2 cups flour and the yeast. Combine warm water, 3 Tbls. sugar and the salt. Pour over flour mixture. Beat at low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes on high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic, 6 - 8 minutes. Cover; let dough rest 10-15 minutes. Cut into 12 portions; shape into smooth balls. Punch a hole in the center of each with a floured finger. Pull gently to enlarge hole to 1 1/2 to 2 inches. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat for 1 1/2 - 2 minutes on each side. Tops should not brown. Heat 1 gallon water and 1 tablespoon sugar to boiling; reduce heat. Cook bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake in 375 degree oven 25 - 30 minutes. Posted by "R. S. Koss" to the Fatfree Digest [Volume 14 Issue 6] Jan. 6, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * About Potato Varieties Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Check the state of origin on the bag to see if you have Michigan boilers or an off brand Idaho baker. For boiling, I like Michigan (plain old brown potatoes), red (thin skinned), and Yukon Golds - and those lovely new red potatoes in the spring! For baking, Idaho or russets. For mashing, russets. I know there are lots of neat varieties out there that I haven't seen, please let us all know about them! Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 16 Issue 12] Mar. 16, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Allison's Great Veggie Sandwich Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- minced 1 small onion -- sliced 1/2 teaspoon salt 1/2 cup balsamic vinegar 1 teaspoon black pepper 1 medium cucumber -- sliced 1 large tomato -- sliced lettuce Combine all ingredients except lettuce in the order listed. Cover container and shake for 30 seconds. Leave in refrigerator for at least 10 mins so that flavors get absorbed in vegetables. Then toast bread of choice. Arrange lettuce on bread and add cucumber and tomato mixture. * French bread works best. Posted by Allison Kinkead to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Another Irish Soda Bread Recipe Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour 1 teaspoon baking soda 3/4 cup sugar 1 pound raisins 3 teaspoons baking powder 1 1/2 teaspoons salt 1 caraway seeds to taste (usually 1/8 cup 1 quart buttermilk Mix all the dry ingredients in a LARGE bowl. Mix in caraway and raisins. Mix in buttermilk. It helps to use your hands to mix this because the dough is sticky DO NOT USE AN ELECTRIC MIXER. I did this a couple of times and the bread came out very flat. Divide batter into two buttered cake pans. Flour a knife and cut a cross into the tops of each. Bake at 350 for about an hour. The top should not be allowed to get to brown. Source: It was my Grandmother's (Tom Purcia) recipe from county Mayo in Ireland. Re-Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 16 Issue 11] Mar. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple-Cinnamon-Whole-Wheat-Oatmeal Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups apple juice 2 tablespoons orange juice concentrate 1 tablespoon honey 1 1/2 teaspoons salt 1/2 teaspoon cinnamon 1/3 cup diced apple 1/4 cup wheat gluten 3 1/4 cups whole-wheat flour 1/2 cup oats (i used quick) 3 teaspoons yeast Mix in the order recommended by your breadmaker. This uses the powdered-milk white/wheat setting on the Black & Decker. This makes a good-sized loaf, and it has a lovely aroma. The apple pieces are indistinguishable at the end (the bread maker must blend them up). Source: my adaptations from the cookbook that came with the machine. Posted by Lois Patterson to the Fatfree Digest [Volume 16 Issue 2] Mar. 6, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Alfredo Sauce Recipe By : Sarah Schlesinger, 500 fat-free recipes Serving Size : 4 Preparation Time : 15:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces evaporated skim milk 1 tablespoon cornstarch 1 teaspoon molly McButter 2 tablespoons Parmesan cheese, fat-free 1 pinch white pepper Reserve 2 Tblsp. Evaporated Skim Milk, place the rest in a saucepan over medium heat. Combine the reserved milk with the cornstarch. Add Cornstarch to the saucepan and mix well. Continue cooking, stirring until the sauce has thickened. Stir in Butter substitute, Parmesan cheese, and white pepper. - - - - - - - - - - - - - - - - - - - NOTES : next time, add garlic, onion, parsley, and dash of cayenne(mabye) Nutr. Assoc. : 0 * Exported from MasterCook * "Miracle Soup" Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large tins tomatoes 1 bunch celery -- chopped 2 onions -- chopped (2 to 3) 1 large cabbage -- grated 1 carrots -- grated (1 to 2) 2 packages Lipton onion soup mix 1 green pepper -- chopped Add to a large stock pot, bring to a boil, add more water if necessary. Although slightly bland, it's a good filler, and well, you can see from the ingredients that you probably will loose weight if you ate nothing but this {godawful my mother calls it} soup. Posted by Janet Hatch to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Green Pepper-And-Tomato Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg garlic cloves -- peeled 1 teaspoon salt 1 tablespoon chopped basil 2 tablespoon chopped parsley 1/4 teaspoon dried thyme 2 teaspoon sweet paprika 1 tablespoon tomato paste 2 tablespoon fruity olive oil 2 bay leaves 1 lg onion -- cut in 6ths and sliced thinly crosswise 1 pinch saffron threads (generous) 2 pound ripe tomatoes; peeled seeded and chopped juice reserved 2 md green bell peppers chopped into small squares 6 cup water 1/3 cup white rice freshly ground pepper chopped basil -- for garnish =or=- chopped parsley fresh grated parmesan cheese POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has broken down to a paste, then gradually work in the basil, parsley, thyme, paprika and tomato paste. Warm the oil in a soup pot, add the garlic-herb paste and mix together. As soon as the oil is hot, add the bay leaves and the onion. Sprinkle the saffron directly over the onion, stir everything together and cook for 10 minutes or until the onion has softened. Add the pepper, tomatoes, their juice and the water to the pot. Bring to a boil then immediately lower the heat and cook for 25 minutes at a simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil; add a dash to salt and the rice. Boil until the rice is tender, about 12-to-15 minutes, then drain. Stir the rice into the finished soup, season with pepper. Serve the soup garnished with the fresh herbs and cheese. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Goat Cheese-And-Walnut Pizza Topping Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounce fresh goat cheese 1/2 cup walnuts 2 tablespoon walnut or safflower oil CRUMBLE THE GOAT CHEESE and sprinkle it all over the pizza. In a small bowl toss the walnuts with the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to directions. Makes Enough for 2 9-Inch Pizzas PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garden Harvest Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cooking oil 2 cloves garlic -- minced 1 med. sweet red pepper -- chopped 1 med. green pepper -- chopped 1 1/2 cups fresh mushrooms -- sliced 1/2 cup onion -- chopped 1 28 oz can whole tomatoes -- cut-up, undrained 1 15 oz can tomato sauce 2 tablespoons chili powder 2 teaspoons sugar 1 teaspoon ground cumin 1 16 oz can kidney beans -- rinsed and drained 2 cups sliced zucchini 1 10 oz packag frozen sweet -- corn, defrosted 1 1/2 cups cheddar cheese -- shredded (6 (optional) Cheddar In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired. Yield: 6 Servings (2-1/2 Qts) Diabetic Exchanges: One serving (prepared with low-salt tomato sauce and no cheese) equals 2 starch, 2 vegetable, 1 fat; also, 252 calories, 675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fried Provolone Cheese Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 provolone cheese slice spices as desired grated hard cheese optional In a non stick frying pan, fry sliced provolone cheese over medium high heat. You can add spices such as oregano, basil, chopped garlic. You can add grated parmesan or romano cheese to soak up some of the excess oil from the provolone. Watch carefully. When first side is golden brown, turn once and cook until it is a nice brown and crispy on both sides. Makes a good vegetarian bacon for BLT sandwich or other purpose. From Bryan Shipp, Columbia Md. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Provencale Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup uncooked brown rice 1 tablespoon olive oil 1 pinch saffron 3 cup water 1 1/2 teaspoon salt 2 tablespoon olive oil 3 md eggplants 1/4 cup water 1/4 cup sherry 2 tablespoon olive oil 3 cup minced onions 1 lg red bell pepper -- minced 1 tablespoon sherry 1/2 teaspoon cayenne 2 md tomatoes -- chopped 1/2 cup dried currants 1/2 cup chopped fresh parsley 1/4 teaspoon black pepper 1/2 cup tomato juice 1/2 cup toasted slivered almonds chopped fresh parsley Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes. Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley. "New Recipes From Moosewood Restaurant" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Parmigiana Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small eggplants unpeeled cut into 1/4-in rounds 2 eggs -- lightly beaten 1 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1 garlic cloves peeled and halved 3/4 cup olive oil 20 ounce tomatoes -- canned 1/3 cup tomato paste 2 tablespoon minced basil 1 teaspoon salt 1/8 teaspoon pepper 1 cup grated parmesan cheese 1/2 pound mozzarella cheese thinly sliced DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Lasagna Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoon olive oil 3 teaspoon finely chopped fresh oregano 1 1/2 teaspoon finely chopped fresh basil salt freshly ground pepper 1 eggplant -- (12-oz) sliced 1/2-in thick 1 zucchini -- (8-oz) sliced 1/2-in thick 8 ounce mozzarella cheese -- sliced 1 cup ricotta cheese -- drained 2 cup spaghetti sauce 2 tablespoon fennel seed -- crushed 1 cup freshly grated parmesan (imported) MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto both sides of the eggplant and zucchini. Lay the eggplant and zucchini in single layers on baking sheets. Broil them 2 inches from the heat for 4-or-5 minutes or until cooked. Turn, brush the other side with the oil, and broil until the second side is done. Remove. Preheat oven to 350F. Place half the eggplant slices in a wide, shallow 2-or-3-quart baking dish. Add half the zucchini, then layer in half of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the layering with the second half of the ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly. May be made ahead several days, or frozen, defrosted and reheated. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Layered Vegetable Casserole Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- skim 2 tablespoon flour -- whole wheat 1/4 teaspoon mustard -- dry 1/2 teaspoon garlic -- powder 1/4 teaspoon pepper -- white 1 teaspoon veg. seasoning -- salt-free 1 cup ricotta -- skim-milk cheese 20 ounce broccoli -- defrosted flowerets 1 pepper -- red or green sweet pepper-seeded cut in slivers 2 zucchini -- cut in 1/4" sliced 1 cup onion -- chopped 3 carrots -- thinly sliced 1/4 cup bread crumbs -- dried italian 2 tablespoon parmesan -- grated cheese 1/4 cup pecans -- chopped In small saucepan, blend milk with flour until smooth. Add mustard, garlic powder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce. Repeat.. Mix bread crumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Layered Cashew & Mushroom Loaf Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 sm -- onion finely chopped 8 ounce cashew nuts 4 ounce breadcrumbs -- pref. whole wht. 1 egg 3 md parsnips * (see note) 1/2 teaspoon rosemary ** 1/2 teaspoon thyme ** 1 teaspoon yeast extract 1/4 pint stock salt freshly ground black pepper 1 ounce butter or margarine 8 ounce mushrooms -- chopped oil or butter -- to grease pan * Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes in place of parsnips when parsnips are not in season.) ** If using fresh herbs, double the amount. Heat oil and fry onion and garlic till soft. Grind cashews in a nut mill, blender or mincer then mix with breadcrumbs. Beat egg well and add to dry ingredients. Mix in parsnips (or potatoes) and herbs. Add fried onion and garlic. Be sure to scrape in all the juice as the loaf can get a little dry during baking. Dissolve the yeast in stock and add to other ingredients. Season well. Melt margarine in skillet and saute the mushrooms till they are soft. Grease a 2 pound loaf pan then press in half the loaf mixture. Cover with the mushrooms and top with the rest of the nut mixture. Press down firmly. Cover with aluminum foil and bake for 1 hour at 350 F (180 C) or gas mark 4. When cooked, let stand for 10 minutes and then turn onto a plate. Slice and serve. Excellent hot or cold. It also freezes well. To freeze, slice into portions, wrap in foil and toss in freezer. To re-use, thaw, then heat in a medium oven till hot. Serves 6 to 8 Posted by Mark Satterly in Fidonet Intercook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Japanese Braised Eggplant Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 md eggplants 1/2 cup dry sherry 1/3 cup tamari soy sauce 1 tablespoon molasses 1/4 cup vegetable oil 8 ounce tempeh -- cubed 2 1/2 cup chopped onions 2 teaspoon ground fennel seeds 1/4 teaspoon cayenne 1 teaspoon ground coriander 1 md green bell pepper -- diced 4 cup sliced mushrooms 3 tablespoon tomato paste salt to taste brown rice chopped scallions toasted sesame seeds Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are translucent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauteed vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds. "New Recipes From Moosewood" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Style Eggplant & Pepper Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg eggplant 2 lg bell peppers -- red or green 2 lg celery stalks olive oil for sauteeing 2 garlic cloves -- minced 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon oregano salt & pepper 1/4 cup black olives -- chopped Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed. When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colander for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2" pieces. Dice eggplant & combine with peppers & celery in a large bowl. Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to the bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving. Nava Atlas, "Vegetariana" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Ratatouille Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped zucchini 1 cup eggplant -- peeled and chopped 1/2 cup chopped tomato 1/2 cup chopped green bell pepper 1/4 cup chopped onion 1 medium clove garlic -- crushed 1/4 cup margarine 3/4 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/8 teaspoon pepper 1 cup shredded monterey jack cheese 1 1/4 cups milk 1/4 cup sour cream 3/4 cup Bisquick. baking mix 3 eggs Heat oven to 400 degrees Lightly grease pie plate, 10x1 1/2 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until vegetables are crisp-tenders 5 to 10 minutes. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. 4 to 6 servings. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Green Bean Pie Recipe By : Bisquick "No time to cook" Recipe Booklet Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh green beans -- cut lengthwise 1 can mushroom pieces -- drained 1/2 cup chopped onions 2 cloves garlic -- crushed 1 cup cheddar cheese -- shredded 1 1/2 cups milk 3/4 cup Bisquick. baking mix 3 eggs 1 teaspoon salt 1/4 teaspoon pepper Heat oven to 400 degrees. Grease 10" pie plate. Heat beans and 1" salted water (1/2 Tsp. salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Greek Spinach Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green onions -- sliced 2 cloves garlic -- finely chopped 1 tablespoon butter 1 package frozen spinach -- thawed and drained 1/2 cup cottage cheese -- creamed 1 cup milk 1/2 cup Bisquick. baking mix 3 eggs 1 teaspoon lemon juice 1/4 teaspoon pepper 3 tablespoons Parmesan cheese -- grated 1/4 teaspoon ground nutmeg Heat oven to 350 degrees. Grease 9" pie plate. Cook and stir onions and garlic in margarine in 10" skillet until onions are transparent, 2 to 3 minutes. Stir in spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, baking mix, eggs, lemon juice and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Sprinkle with Parmesan cheese and nutmeg. Bake until knife inserted in center comes out clean, about 35 minutes. Cool 5 minutes. Garnish with sliced ripe olives if desired. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Garden Pie Recipe By : Bisquick handout Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped zucchini 1 cup chopped tomato 1/2 cup chopped onion 1/3 cup grated Parmesan cheese 1 1/2 cups milk 3/4 cup Bisquick. baking mix 3 eggs 1/2 teaspoon salt 1/4 teaspoon pepper NOTE: also called Impossible Zucchini-Tomato Pie. Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour evenly into pie plate. Bake until top is golden brown and knife inserted in center comes out clean, about 30 Minutes. Let stand 5 minutes before cutting. Garnish with tomato and zucchini slices if desired. Refrigerate any remaining pie. 6 servings. Note: If using pie plate, 9x1 1/4 inches, decrease milk to 1 cup, baking mix to 1/2 cup and eggs to 2. High Altitude Directions (3500 to 6500 feet): Bake 10-inch pie about 40 minutes; bake 9-inch pie about 35 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Fiesta Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound small zucchini* 1/2 pound small crookneck squash* 2 tablespoon lemon juice 1/4 cup salad oil 1/2 teaspoon salt 1 dash pepper -- ground cumin 1 green onion -- thinly sliced 1/3 cup diced green chilies 1/3 cup pimento-stuffed olives** 1 package (3 oz.) cream cheese*** 1 small avocado lettuce leaves fresh coriander (cilantro) * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Wild Mushroom Risotto Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon unsalted butter 4 ounce shiitake mushrooms (or other wild mushrooms) - stems removed -- sliced 4 ounce white mushrooms stems removed -- sliced salt freshly ground black pepper 2 tablespoon unsalted butter 1 tablespoon oil 1/3 cup finely minced onion 1 1/2 cup arborio rice 1/2 cup dry white wine or broth 5 cup broth 1/4 cup mascarpone cheese =or=- whipping cream (or substitute skim milk) 1/4 cup grated parmesan cheese 1 tablespoon chopped parsley You can substitute dried wild mushrooms for the shiitake. Just soak them for 15-to-20 minutes beforehand (and be sure to add the strained soaking liquid to the stock). HEAT BUTTER in small skillet over moderate heat. When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft. Add salt and pepper to taste. Turn off heat and set aside. Bring the broth to a steady simmer in a saucepan on top of the stove. Heat butter and oil in heavy 4-quart casserole over moderate heat. Add onion, saute for 1-to-2 minutes, until it begins to soften, being careful not to brown. Add rice to butter-oil-onion mixture. Using a wooden spoon, stir 1 minute, making sure all grains are well coated. Add wine and stir until completely absorbed. Add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next 1/2 cup, reserving 1/4 cup to add at the end. Stir often. After approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt. Sprinkle with parsley. Serve immediately. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetarian Lasagna Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- lasagna noodles 1 10 ounce pk frozen chopped broccoli 1 14 1/2 ounce tomatoes 1 15 ounce can tomato sauce 1 cup chopped celery 1 cup chopped onion 1 cup chopped grn/sweet red pepper 1 1/2 teaspoon dried basil -- crushed * bay leaves 1 clove garlic -- minced beaten egg 2 cup lo-fat ricotta or cottage cheese 1/4 cup grated parmesan cheese 1 cup shredded mozzarella cheese * or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside. For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetarian Chili Texas Style Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granule burger 2 cups boiling water 1/4 cup salad oil 1 cup chopped onions 1 1/2 medium diced green pepper 20 milliliters crushed garlic 1 can (28-oz) whole tomatoes 2 cans (15-oz) cooked kidney beans 3 cans (8-oz) tomato paste/sauce 1 cup water 1 tablespoon chili powder 1/2 teaspoon cumin powder 4 tablespoons sugar 2 teaspoons salt 1 teaspoon oregano leaves Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine onions, green pepper, garlic and saute in oil. Add the granule burger to the sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer at least 1 hour. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Tamale Pie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----vegetable filling----- 14 ounce beans, cooked pinto -- drained 1 cup onion, white -- chopped 1/2 cup pepper, green bell -- cubed 2 pepper, jalapeno -- seeded and chopped 2 cup tomatoes, chopped canned drained 1/2 cup pepper, red bell -- cubed 6 ounce cheese, sharp cheddar grated 8 olives, ripe -- sliced 3/4 teaspoon garlic 3/4 teaspoon cumin -- ground 3/4 teaspoon chile powder -----tamale topping----- 1/2 cup flour -- all purpose 1 tablespoon flour, all purpose -- (add to above) 1 1/2 teaspoon baking powder 3 3/4 ounce cornmeal -- yellow 1/2 teaspoon baking soda 1/8 teaspoon salt 1 lg egg -- @ room temp 1/2 cup yogurt -- plain 2 teaspoon margarine -- melted & cooled 1 tablespoon chives; cut to garnish -- opt. Preheat oven to 375xF. Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegetable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Quiche Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup cooked vegetables* 4 ounce grated cheese 4 ounce chopped onions 1 cup evaporated skim milk 4 tablespoon flour 4 eggs** 1 teaspoon baking powder 1 teaspoon salt (optional) 4 teaspoon vegetable oil 1/2 teaspoon pepper *Your choice--can be frozen or fresh **Can substitute Egg Beaters, etc. Dump vegetables, cheese, and onion in a 10" pie pan sprayed with non-stick spray. Blend remaining ingredients in blender and pour over vegetables and cheese. Bake at 375 D. for 20-30 minutes. WW Exchange per serving: 2 protein (1 egg & 1 cheese), 1/2 milk, 1 fat, 30 optional calories. I usually use Egg Beaters and omit the vegetable oil. This will also freeze well. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Lasagna 2 Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 2 cup zucchini -- coarsely chopped 2 cup mushrooms -- sliced 9 lasagna noodles -- cooked 1 cup lite ricotta 3 cup spaghetti sauce 2 eggs 1/2 teaspoon salt 2 cup carrot -- coarsely shredded 1 cup mozzarella cheese -- shredded Coat a medium skillet with cooking spray; place over medium heat until hot. add mushrooms; cover and cook 5 minutes, stirring occasionally. Cook, uncovered, an additional 3 minutes or until liquid evaporates; set aside. Combine ricotta and eggs; stir well. Divide ricotta mixture in half. Add carrot to half of ricotta mixture; stir well. Add zucchini to remaining half of ricotta mixture; stir well. Set aside. Arrange 3 lasagna noodles lengthwise in a single layer in a 13 x 9 x 2 inch baking dish coated with cooking spray. Spread carrot mixture on top of noodles. Combine spaghetti sauce and salt; stir well. Spoon 1 cup spaghetti sauce over carrot mixture; top with 3 noodles. Spread zucchini mixture on top of noodles. Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining 3 noodles. Arrange mushrooms on top of noodles. Spoon remaining spaghetti sauce over mushrooms. Sprinkle with mozzarella cheese. Bake at 375 degrees for 30 minutes or until bubbly. Yield 6 servings (about 340 calories per serving) protein 18.2/fat 8.5/carbohydrate 49/cholesterol 87/ iron 4.5/sodium 415/calcium 230 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Lasagna Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 lasagna noodles -- uncooked 1/2 cup mushrooms 2 1/4 cup milk -- skim 3/4 cup parmesan -- grated 1/4 teaspoon pepper 3 cup spaghetti sauce -- lo-fat 1/2 cup onion -- diced 1 package sauce mix; white -- [knoor] 2 cup mozzarella; shredded -- no-fat 16 ounce broccoli -- frozen/thawed or zucchini -- fresh/frozen 1/4 teaspoon garlic powder Spray 13 x 9" pan with cooking spray. Mix white sauce according to package directions. Add onions, mushrooms, broccoli, pepper and garlic powder. Add this mixture to the white sauce. Layer ingredients as follows: 1 c spaghetti sauce/Ragu, lo-fat 3 noodles 1/3 of broccoli mixture/zucchini 1/3 of mozzarella 1/3 of parmesan Repeat this twice for three complete layers. Bake at 350 for 1 hour and 15 minutes. Let stand for 15 minutes before cutting. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Chili With Millet Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound kidney beans -- dried picked over -- rinsed 2 tablespoons olive oil 2 medium onions -- peeled, diced 4 garlic cloves -- peeled, minced 1 large bell pepper -- green cored, seeded -- 1/4" dice 1 jalapeno pepper -- trimmed, minced 4 cups water 1 can plum tomatoes (35 oz) 1/2 cup tomato sauce 3 tablespoons chili powder 1 tablespoon cumin -- ground 1 teaspoon turmeric 1 teaspoon oregano -- dried 1 cup millet -- rinsed, drained salt -----garnish----- 2 cups yogurt -- plain 1 bn scallions -- trimmed, cut in round 2 oranges -- peeled, sectioned, c Place the beans in a large saucepan. Add boiling water just to cover and let set 1 hour. Drain the beans, cover with fresh water, and bring to boil over high heat. Reduce heat to medium, cook, partially cover, until tender but not soft - about 50 minutes to an hour. Drain and set aside. Heat oil in large saucepan over medium-high heat. When hot but not smoking, add onions, garlic, bell pepper, jalapeno. Reduce heat to medium and cook, stirring frequently, until onions turn translucent - about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce, spices and oregano. Mix well and bring to boil. Reduce heat to medium-low, cook, partially covered, 1-1/2 hours. Add millet and remaining 2 cups water, stir, and continue cooking until millet and beans are cooked through but not mushy, the flavors have mellowed and chili is rich and aromatic - at least 2 hours. Stir occasionally, being sure mixture doesn't stick to bottom of pan. Salt to taste. To serve, lade the chili into warmed bowls, and either top with yogurt, scallions and oranges or pass them separately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Bean Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Knorr vegetable soup mix 4 1/2 cup water 1 11.5 oz can vegetable juice 1 vegetarian veg. bouillon 1 cube (or 2 beef bouillon cubes) 1/3 cup pasta flakes 1 pound frozen soup vegetables 1/2 teaspoon celery seed 1 tablespoon dried onion flakes 1 can chick peas (drained) 1 dash tabasco (or to taste) pepper/salt to taste In 3 quart sauce pan, add water, vegetable juice, soup mix, and bouillon cube, bring to boil. Add pasta flakes, dried onions, celery seed, and frozen vegetables, lower heat and simmer slowly for 10 minutes. Add drained chick peas and tabasco, pepper and salt to taste, heat and serve. For non vegetarian soup can add left over beef or chicken if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Triple Cheese - Poppyseed Noodles Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 ounce wide egg noodles 1/2 cup plain yogurt 1 2 ounce jar chopped pimiento 1 tablespoon poppyseed 1/2 teaspoon black pepper 1 dash paprika 1/2 cup ricotta cheese (part skim) 1/2 cup cottage cheese 1 clove garlic -- finely minced 1/2 teaspoon hot pepper sauce 1/2 cup grated cheddar cheese (2 oz) GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional. Boil a large pot of water; cook noodles until al dente. While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika. When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat. Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish. 4 - 6 Servings. VARIATIONS: - stir in steamed vegetables - serve over a bed of steamed spinach -bake in oven at 375 deg F for about 25 minutes. Though it takes longer, the crispy edges are delicious! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tofu-Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package tofu 2 tablespoons soy sauce 1 tablespoon a-1 sauce 2 tablespoons oil 1 teaspoon garlic -- minced 1 onion -- chopped 1 1/2 teaspoons chili powder 1 1/2 teaspoons cumin -- ground 1 can tomatoes -- chopped (1 lb) 1 can tomato sauce (15 oz) 2 cans kidney beans -- red (1 lb) Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tofu Loaf Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 2 garlic cloves -- diced 1 onion -- diced 1 carrot -- diced 1 bell pepper -- green or red diced 1 celery stick -- diced 2 tablespoon tamari 2 pound tofu -- mashed 4 sl -- whole wheat bread 1 tablespoon oil 1 tablespoon tamari 1/2 teaspoon garlic powder 1 cup nutritional yeast* 1/2 cup tahini 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon tumeric Heat 1 tablespoon oil in a skillet. Add garlic, onion, pepper, carrot & celery. Season with 1 tablespoon tamari. When vegetables are tender, remove from the heat & place in a large bowl. Add mashed tofu. Cut bread into crouton sized pieces & quick fry in oil with tamari, garlic powder & five tablespoons of nutritional yeast. Add to tofu mixture. Season with remaining ingredients. Combine well & place the batter into a well greased casserole. Bake at 350F for 35 minutes. Allow to cool for 5 minutes or so, slide a butter knife around the edges, turn upside down on a plate. Serve warm with a simple green salad. It is also terrific in sandwiches cold. It keeps pretty well in the fridge for several days. Serves 4 to 6. *When using this amount of nutritional yeast, be sure to use a good quality product. I speak here from experience. Something like angevita is disgusting when used in large quantities. Apart from that, enjoy- Posted by Mark Satterly in Fidonet Intercook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tempeh Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --------tempeh salad-------- 1 tablespoon olive oil 2 tablespoon tamari 1 tablespoon cider vinegar 2 garlic cloves -- chopped 1 block tempeh -- cubed 1 cup spiral pasta 1/4 cup red onion -- sliced 1/4 cup celery -- sliced diagonally 1/2 cup red bell pepper -- sliced into -- thin strips 1/2 cup green bell pepper -- diced 1 tablespoon chopped parsley ----------dressing---------- 2 tablespoon olive oil 1 tablespoon cider vinegar 1/8 teaspoon oregano 1 garlic clove -- crushed 1 tablespoon tamari SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside. Cook pasta till al dente. Toss with remaining ingredients & tempeh & set aside. DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve. Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet And Sour Tofu Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cup hot cooked brown rice -----sweet & sour sauce (1 3/4 c----- 1 cup pineapple juice 2 tablespoon soy sauce 3 tablespoon tomato paste 1 tablespoon minced gingerroot 1/3 cup rice vinegar 2 tablespoon cornstarch 2 tablespoon honey 1 dash white pepper -----2nd step----- 2 tablespoon safflower oil 1 med sweet red pepper -- sliced 1 med onion -- sliced 3/4 pound firm tofu (cut in 1/2" cubes 1 8 ounce can pineapple chunks -- drained 1 med carrots -- sliced thin 1 med green bell pepper -- sliced 1 clove garlic -- minced 1 lg tomato -- cut in wedges 2 tablespoon toasted sesame seeds GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh coriander, optional Cook or reheat rice. In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings. VARIATIONS: - add sliced mushrooms; saute with other vegetables - if time permits, slice tofu into strips 1x2x1/4". Before adding, saute until lightly browned and slightly crispy. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Eggplant Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg eggplants 1/4 cup olive oil 1 lg onion -- diced 2 garlic cloves -- chopped 1 cup mushrooms -- sliced 1 cup bulgur wheat 3/4 cup vegetable stock 1 teaspoon oregano salt & pepper Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow baking dish. Dice pulp. Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes. Posted by Mark Satterly in Intercook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain yogurt 2 tablespoon orange juice 1 cup sliced fresh strawberries 1 tablespoon honey GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice - substitute apple juice for orange juice ~ serve in hollowed-out cantaloupe shells - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spanakopita Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- salt (sea salt preferred) 1 onion chopped 1/2 pound fresh mushrooms sliced olive oil and butter 1 minced clove of garlic fresh ground pepper (taste) 6 eggs 1/2 pound feta cheese 1/2 cup grated parmesan 1/4 cup chopped fresh parsley 1 teaspoon oregano 1/4 teaspoon dried rosemary (optional) 1/4 pound butter (1 stick) 1 pound phyllo dough ** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinach and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by taking them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the spinach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, oregano, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sour Cream Lentil And Egg Curry Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 1 large onion -- chopped 3 tablespoons butter Salt to taste 1 tablespoon curry powder -- up to 2 1/2 cup hot water 2 cups sour cream 6 Hard-cooked eggs -- quartered Soak lentils in water overnight. In a 2 1/2 quart saucepan, brown the onions in the butter. Add the salt, curry powder, and drained lentils. Cook for 10 minutes, stirring frequently. Add hot water and simmer until the water has been absorbed. Add some of the sour cream. Simmer gently until the lentils are as soft as mashed potatoes. Beat in the remainder of the sour cream. Fold in hard-cooked eggs. Serve over rice with condiments such as chopped peanuts, grated coconut, chutney, chopped tomato, and raisins. Makes 4 to 6 servings. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scrambled Eggs And Corn Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoon butter 2 scallions -- including a little of the greens finely chopped 5 cilantro sprigs -- chopped 1 lg ear corn the kernels removed water 2 eggs salt 1 lg flour tortilla -- -=or=- 2 corn tortillas 2 tablespoon grated muenster cheese =or=- monterey jack cheese MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn. Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork. Add the grated cheese at the end and stir it in with a few strokes of the fork. While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extra cilantro, as desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Roasted Vegetable Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red bell pepper 2 tablespoons olive oil 1/2 teaspoon garlic salt 1/4 teaspoon black pepper -- ground 1 large zucchini -- 1" thick slices 2 small eggplants -- cut into 1/2" lengthwise slices 2 large beefsteak tomatoes -- cored and thickly sliced 6 large mushrooms -- stems trimmed 1 small onion -- chopped 2 teaspoons cumin -- ground 1 teaspoon coriander -- ground 2 teaspoons chili -- powder 1 pinch dried oregano 1 can kidney beans -- drained (19 oz) 1 can cannellini beans -- drained 1/2 cup vegetable cocktail juice -- up to 1/2 cup if needed Heat the broiler.Place the pepper on a rack 4" under the broiler and cook until the skin blackens,about 4 minutes.Turn and continue to cook,turning every 2 or 3 minutes until the pepper is charred all the way round.Place the pepper in a loosely closed paper bag and set aside for at least 10 minutes.. Meanwhile,mix the oil with garlic salt and pepper.Rub the sliced zucchini,eggplant,tomatoes and mushrooms lightly with half the oil and put under the broiler until browned and tender.This wil take about 5 minutes per side... Remove the skin from the bell pepper with your fingers.Take out the stems and seeds.Cut the pepper,zucchini,eggplant,tomatoes and mushrooms into 1/2" dice.Set aside. In a saucepan,heat the remaining oil.Add the onion and cook over medium high heat until soft,about 1 minute.Add the cumin,coriander,chili powder and oregano.Cook for another 10 seconds.. Add the beans,reserved roasted vegetables and vegetable cocktail juice and simmer for 10 minutes..Makes 4 servings.... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rice With Spinach, Herbs And Cheese Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white or brown rice salt and pepper -- to taste 1 pound fresh spinach 1 tablespoon olive oil 1 onion -- minced 1 garlic clove -- minced 1 teaspoon chopped thyme 1/4 cup minced parsley 1 pinch red pepper flakes 1/4 pound grated provolone cheese 3 eggs -- beaten (optional) PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Red And Yellow Pepper Tart Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe savory tart dough 3 md bell pepper 2 lg - bell peppers -- mixed colors -- but preferably red and yellow 4 tablespoon olive oil 1 sm -- red onion; quartered sliced thinly crosswise 2 garlic cloves -- minced salt 1/4 cup water or white wine pepper 1 cup basil leaves -- loosely packed and roughly chopped 2 tablespoon parmesan or romano cheese (grated) 2 whole eggs -- plus 2 egg yolks 1 1/2 cup light cream 1 cup provolone cheese -- grated 20 black nicoise olives -- pitted PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake it. Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly. Warm 2 tablespoons of the olive oil in a wide pan, add the peppers, onion, half the garlic and 1/4 teaspoon salt. Saute over medium-high heat for several minutes, then lower the heat, add the water or white wine, cover and stew until the peppers and onion are very soft and sweet. If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine. Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree. Gradually add the rest of the basil leaves, using more oil if necessary. Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and season with salt. If using the yeasted tart dough, prepare the shell, then make the custard. Beat the eggs and yolks together, then add the cream, 1/2 teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with the basil puree, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives. Add the remaining cheese, then the custard. Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before serving. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Veggie Chili Con Queso Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces crushed tomatoes -- canned 15 ounces pinto beans -- canned 30 ounces red kidney beans -- canned 15 ounces garbanzo beans -- canned 6 ounces tomato paste 4 ounces green chilies;canned -- diced 2 medium onions -- chopped 2 medium zucchini -- sliced 2 tablespoons chili powder -- less if wanted 1 teaspoon cumin 3/4 teaspoon garlic powder 1/2 teaspoon sugar 1 1/2 cups monterey jack cheese -- shredded In a Dutch oven combine tomatoes, Undrained kidney beans, drained garbanzo and pinto beans, tomato paste, Undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, salt to taste, if desired. Heat to boiling;reduce heat. Simmer, covered, 30 minutes. Remove from heat. Add cheese; stir till melted. Serve with sour cream and garnish with cilantro, if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Black Bean Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup dry black beans rinsed and soaked 6 hrs or overnight 1 sm -- onion diced 1 garlic clove -- finely chopped 1/2 chipotle chile -- minced -or- 1 tablespoon smoked chile salsa 16 ounce canned peeled tomatoes chopped -- juice reserved 1/2 bn cilantro -----garnishes----- sour cream grated muenster cheese =or=- monterey jack cheese chile pequins -- -=or=- other 1 small dried red chiles DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Poor Man's Perogies Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lasagne noodles 1 1/2 cup margarine or butter 4 onions -- diced 11 med. potatoes 1 pound Velveeta parmesan cheese -- grated Saute the diced onions in 1 1/2 sticks margarine until tender. Cool lasagne noodles as directed on the box. Boil potatoes until tender as for mashed potatoes. Cube cheese. After potatoes are cooked add cheese and remaining margarine (no milk). In a 9 x 13 pan, layer: 1/3 of onions on bottom layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper. Bake at 350 for 30 to 35 min. Cut into squares and serve. Patti Anderson VDRJ67A - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Vegetables Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounce pasta, non-egg -- your choice (i like rotelle for this) 1 yellow onion -- largish 1 green bell pepper 6 mushrooms -- medium 1 zucchini squash 1 can hunt's "light" fat-free spaghetti sauce (26.75 oz) 1 weight watcher's brand fat-free "grated parmesan italian topping" Start a pot of water on high for the pasta, and put a large non-stick skillet on medium high heat (no added lubrication.) When the water boils, dump the pasta in and look at the clock. Meanwhile, wash and cut up the veggies in the sequence given, dumping each into the skillet and stirring before going on to the next. The key to this recipe is to cut the vegetables into large enough chunks, and not to overcook them. Cut onion into quarters, then slice about 3/4 inch thick. Likewise for the pepper, removing stem, seeds, and soft parts. Cut mushrooms in half, or quarters if larger. Cut the zuke in half lengthwise, then slice 1/2 inch thick. When the pasta has boiled for 10 to 12 minutes, take it off and drain it. Check that the veggies are not still raw, then pour the can of sauce in with them. Divide the pasta onto serving plates while the sauce is heating. Stir the sauce, and when it's hot through, spoon over the pasta. Top generously to taste with the phony parmesan. Makes 2 large or 3 smaller servings. Elapsed time under 20 minutes. Zero grams fat. David Harmon, fidonet Cooking echo. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Ricotta-Walnut Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounce pasta (preferably vermicelli -----ricotta-walnut sauce----- 1/2 cup ricotta cheese 1 tablespoon margarine -- softened 1/2 cup chopped walnuts (about 2 oz) 1/2 cup chopped fresh parsley 1/2 teaspoon black pepper 1/2 cup plain yogurt 1 cloves garlic -- minced 1/4 cup grated parmesan cheese (1 oz 1 tablespoon chopped fresh basil GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional. Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and cheese; process till smooth. Stir in remaining ingredients. When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately. VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach ~serve cold as pasta salad - for Fettucine Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Herbed Ricotta And Pine Nuts Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounce pasta (preferably spinach) 1/2 cup pine nuts 3/4 cup ricotta cheese (part skim) 1 tablespoon tarragon 1/2 teaspoon grated lemon rind 1 dash ground pepper 2 tablespoon softened margarine 1 sm onion -- chopped (1/4 cup) 2 tablespoon chopped fresh parsley 1 tablespoon lemon juice 1/2 teaspoon pepper GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika. Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened. Set aside. In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion. When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts - substitute basil for tarragon - add 1/2 c chopped, cooked spinach to ricotta-sauce mixture - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Salad With Artichoke Hearts & Sprouts Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup elbow macaroni 3/4 pound marinated artichoke hearts 3/4 cup alfalfa sprouts 1 sm -- green bell pepper chopped 1 md carrot -- coarsely grated 1/2 cup sliced black olives 1/4 cup red wine vinegar 1/2 teaspoon basil 1/2 teaspoon savoury salt & pepper Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge. Nava Atlas, "Vegetariana" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta & Red Bean Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup rotini -- or ziti 2 cup red kidney beans -- cooked 1 cup diced zucchini 1 sm -- green bell pepper diced 1 md tomato -- chopped 1/3 cup chopped green olives 1 cup tofu mayonnaise 1/2 teaspoon chili powder 1/2 teaspoon coriander 1/2 teaspoon paprika 1/4 teaspoon sage salt & pepper Cook pasta till al dente. Rinse & drain. Put in large bowl & add rest of the ingredients. Mix thoroughly & serve at room temperature. Nava Atlas, "Vegetariana" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Noodles With Ricotta And Walnuts Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 ounce who wheat pasta salt 1 cup ricotta cheese at room temperature 4 tablespoon soft butter 1 tablespoon walnut oil 1/3 cup walnuts -- finely chopped 1/2 cup fresh grated parmesan cheese parmesan cheese for garnish 1 cup half-and-half =or=- milk or pasta water 1 tablespoon snipped chives 1 tablespoon finely chopped chervil =or=- parsley freshly ground pepper BRING LARGE PAN OF WATER to boil for pasta and add salt to taste. If pasta is dried, add it at this time. If it's fresh, wait until you've put together sauce ingredients. Have ready heated serving bowl or plates. Roughly mix ricotta cheese, butter, walnut oil, 1/4 cup walnuts and grated Parmesan cheese. Thin with half-and-half, stir in herbs and season with salt and pepper. Transfer mixture to wide skillet. About the time pasta is done, gently warm sauce over low flame. Cook and drain pasta and add it directly to pan with ricotta mixture. Toss everything together well, then place in heated bowl. Scatter remaining walnuts over pasta and sprinkle with grating of Parmesan cheese and plenty of ground pepper. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Noodles And Cabbage Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter cut into small pieces 8 lg fresh sage leaves -- -=or=- 1 teaspoon dried sage 1 lg garlic clove -- sliced salt 1/2 pound potatoes -- peeled cut into 1/2-in cubes 3 lg leeks; white parts only quartered and sliced 3/8 in thick 2 garlic cloves -- minced 1/2 teaspoon red pepper flakes 1 1/2 pound savoy cabbage -- quartered cut into 1/2-in slices 1/2 cup grated parmesan cheese (fresh) 1 pound fettuccine 1/2 pound soft cheese -- such as taleggio -- bel paese or fresh mozzarella -- sliced SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic. When garlic is golden brown, remove it, but continue to cook butter until light amber with a distinctly nutty aroma. Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth. Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and potatoes. Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being done. Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta. Chop or crumble remaining sage leaves. Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes. Cook over medium-low heat until leeks are soft. Add cabbage, 1 teaspoon salt and a little water. It might be necessary to add cabbage in stages, letting some of it cook down before adding rest. Cover pan and simmer until cabbage is cooked. dd Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong. Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat. Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes. Season to taste with salt and pepper. Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese. Shake casserole so that vegetables and cheese can slip in among noodles. Add rest of pasta and cheese and finish with layer of cabbage. At this point, dish can be refrigerated until ready to bake. Bake at 425F about 20 minutes or until hot throughout and cheese is melted. If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through. Serve from baking dish. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * New Vegetable Lasagna Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (10 oz. ) pk chopped 1/4 cup Burgundy or dry red wine spinach -- thawed & drained 1/4 cup tomato paste 1 (12 oz.) car low fat cottage cheese 2 teaspoon dried basil cottage cheese 1 1/2 teaspoon dried oregano 2 egg whites beaten 1 teaspoon dark brown sugar 2 teaspoon olive oil 1/2 teaspoon pepper 3/4 cup minced onion 1/4 teaspoon salt 1 cup sliced mushrooms 6 lasagna noodles -- uncooked 20 milliliter garlic minced 5 cup thinly sliced zucchini 2 (14 1/2 oz.) tomatoes 1 1/4 cup (5 oz.) shredded drained & chopped part-skim milk mozzarella 1/4 cup fresh minced parsley 2 tablespoon grated parmesan Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminum Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Meatless Mission Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 1 clove garlic, minced green bell pepper, chopped 1 stalk celery, chopped 1 sm onion, chopped (1/4 cup) carrot, shredded 1 med zucchini, shredded 1 18 ounce ca tomatoes with juice 1 15 ounce ca kidney beans,drained 1 8 ounces can tomato sauce (1 cup) 1/4 cup water 1 1/2 teaspoons chili powder, or to taste 1/4 teaspoon hot pepper sauce, to taste 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon black pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Meatless Loaf Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked brown rice 1 egg 2 tablespoon chopped onions 1 teaspoon salt 2 cup crushed peanuts 2 cup cottage cheese 2 tablespoon olive oil 1/2 teaspoon pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Meatless Chili - Terlingua Style Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces tomato sauce, unsalted -- can 4 cups -- water 1 medium onion -- chopped 5 garlic cloves -- minced 2 ounces chili powder 5 dashes cayenne pepper -- to taste 1/4 teaspoon oregano 1 dash paprika 2 cups tvp 1/4 teaspoon cumin -- ground corn meal -- as needed Place the tomato sauce and 4 cups of water in a deep 6 to 8 quart pot. Add onion and garlic. Bring to a boil. Reduce heat and simmer for 30 minutes. Add chili powder, cayenne, oregano, and paprika, stirring well. Add texturized vegetable protein, stir well, simmer for 30 minutes. Stir in cumin, and water if needed for the desired consistency, and cook for 5 more minutes. If additional thickness is desired, stir in 1 tablespoon or masa (corn flour) or corn meal into the chili. Cook for 8 to 10 minutes after adding the masa. Serve this chili over cooked pinto or kidney beans if desired. It may also be used as a filling for tacos or enchiladas. Many people like chili with a small amount of grated low-fat cheese or toasted tortilla chips. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Meatless Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soybeans 1 cup pinto beans 1/2 cup whole wheat berries 10 milliliters garlic -- minced 2 medium onions -- chopped 2 tablespoons oil 1 cup tofu -- cubed 2 teaspoons chili powder 1/2 teaspoon powdered oregano 1 bell pepper -- chopped 1 1/4 cups tomato sauce tomatoes -- chopped -- water Cook beans and wheat until tender (usually 3-4 hours or about 35 minutes in a pressure cooker). Saute the garlic and onions in the oil. Add the tofu and cook lightly. Stir in spices and peppers, then add the sauce and tomatoes. If this is too thick (it should be the consistency of a sauce), thin with more tomato sauce. Simmer for about 20 minutes to allow the tofu to absorb the flavors. Stir the sauce into the cooked beans; then add water until the proper consistency is reached. Simmer gently an additional hour or so. If possible, improve the flavor by letting the chili stand before serving and then reheating. 6-8 servings - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mean Lean Vegetable Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large carrots -- (about 3/4 lb. total and chopped 1 large onion -- coarsely chopped 1/2 lb. ) 1 can (28 oz.) tomatoes 1 can (about 1 lb.) black -- beans, pinto beans, (or 3 cans of 1 kind) 3 tablespoons chili powder 1/2 cup sour cream -- (about) or yogurt -- crushed dried hot re In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes. Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes. Ladle chili into wide bowls; add sour cream and crushed chilies to taste. Makes 6 to 8 servings. Per serving: 228 calories (17 % from fat); 4.3 grams fat, 863 mg sodium and 6.3 grams cholesterol. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lentil-Nut Loaf Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils -- washed 2 cup water 1 lg onion -- chopped 1 cup mushrooms -- chopped 2 tablespoon oil 1 cup nuts -- ground 1 cup breadcrumbs 1 tablespoon lemon juice 1 tablespoon soy sauce salt & pepper 1 tablespoon mixed herbs Cook lentils in water till soft (1/2 hour). Saute onions & mushrooms in oil till soft. Mix with remaining ingredients. Place in a greased baking pan & bake at 350F for 30 minutes. Garnish with parsley. Toronto Vegetarian Association - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hominy-Squash Stew Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pinto beans -- soak overnight salt 1 teaspoon cumin seeds 1 teaspoon dried mexican oregano 1 cinnamon stick (1" long) 3 whole cloves 1/4 cup light olive oil =or=- sunflower seed oil 1 lg onion -- cut in 1/4-in square 2 garlic cloves -- minced 1 tablespoon ground red chile =or=- paprika for milder flavor 2 cup bean broth or water (about) 1 pound fresh or canned tomatoes peeled -- seeded & chopped juice reserved 3 cup peeled -- cubed banana squash (in 1-inch cubes) 2 cup cooked hominy 2 jalapeno chiles seeded and finely diced chopped cilantro for garnish sour cream -- optional =or=- shredded muenster cheese DRAIN SOAKED BEANS, cover generously with fresh water. Bring to a boil. Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and continue cooking until beans are tender, about another 30 minutes. Taste as they cook to be sure they are as done as you like them. Drain beans but reserve liquid. Warm small, heavy skillet and toast cumin seeds until fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove them to plate so they don't burn. Combine with cinnamon stick and cloves and grind to a powder in electric spice mill. Heat oil in wide skillet and saute onion briskly over high heat 1 minute. Lower heat to medium and add garlic, ground spice mixture, ground red chile and salt to taste. Stir to combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally, until onions soften. Add tomatoes and liquid, squash and enough bean broth to cover. Simmer until squash is partially cooked, about 20 minutes. Stir in hominy, beans and diced chiles. Add more broth as needed; continue cooking until squash is tender. Taste and check seasonings. Serve garnished with cilantro and sour cream or shredded cheese. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Herbed Macaroni Parmesan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounce macaroni noodles 1/2 cup grated parmesan cheese(2 oz) 2 tablespoon minced fresh basil(2 t dried 1 dash freshly ground black pepper 3 tablespoon margarine italian plum tomato -- chopped 2 tablespoon chopped fresh parsley GARNISH: broccoli florets, optional Bring large pot of water to boil; cook pasta until al dente. When pasta is done, drain well. Toss hot noodles with margarine to melt. Add other ingredients. Toss to combine. Garnish with broccoli florets. VARIATIONS: - add sauteed mushroom slices or your choice of steamed chopped vegetables. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hearty Pasta And Red Bean Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup raw -- med-size shaped past 2 cup cooked/canned red beans or 2 cup kidney beans 1 cup diced zucchini (@ 1 med) 1 sm green pepper -- fine chop 1 med ripe tomato -- chopped 1/3 cup chopped green olives 1/4 cup grated parmesan cheese 1 cup plain yogurt 1/2 teaspoon chili powder or more to taste 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon dried sage Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hearty Meatless Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 env. soup mix * 4 cups water 16 ounces (1 can) chick peas ** 16 ounces (1 can) red kidney beans *** 14 1/2 ounces (1 can) tomatoes **** 1 cup lentils -- rinsed & drained 1 large stalk celery ***** 1 tablespoon chili powder 2 teaspoons ground cumin 1 med. clove garlic fine chop 1/4 teaspoon crushed red pepper * One of the following soup mixes can be used. Onion, Onion-Mushroom, Beefy Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes Undrained and chopped. ***** Celery stalk should be coarsely chopped. In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorbed and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hearty Chili Con Corn Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried kidney beans 4 cups water 1 cup frozen corn 1 onion -- chopped 1 garlic clove -- pressed 1 teaspoon salt 1 tablespoon vegetable oil 1 1/2 cups tomato sauce 1 1/2 tablespoons chili powder 1 teaspoon cumin Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Harrods Creek Vegetarian Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups tomato juice 3/4 cup bulgur wheat 2 tablespoons safflower oil 1 onion -- diced 3 stalks celery -- chopped 3 carrots -- chopped 1 can (28 oz) whole tomatoes -- mashed 1 tablespoon lemon juice 1 tablespoon salt 1 tablespoon pepper 5 tablespoons chili powder 1/2 teaspoon oregano 1 teaspoon cumin 1 teaspoon sweet basil leaf 4 medium clove garlic -- pressed 1 1/2 green bell peppers -- diced 1 can (30 oz) dark red kidney -- beans 1 1/2 cups canned garbanzo beans Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon juice, and spices. Cook until vegetables are tender, about 10-15 minutes. Add diced green pepper and cook another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice to pot. Stir thoroughly and simmer for 30 minutes over low heat. If too thick, add water as needed and stir occasionally so the bulgur doesn't stick. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Cheese-Chipotle Sandwich Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sl -- white or wheat bread 2 teaspoon pureed chipotle chiles 5 ounce cheese shredded or thinly sliced 1 ripe tomato -- sliced thinly sliced red onion cilantro leaves coarsely chopped soft butter SPREAD EACH PIECE OF BREAD with thin coating of pureed chiles, or more if you like your sandwich really hot. Cover bottom slice with layer of cheese, tomato and onion slices and as much cilantro as you like. Top with second slice of bread and butter it. Place sandwich, butter-side down, in cast-iron skillet. Spread top piece of bread with butter as well and cook sandwich slowly. When golden brown on bottom, turn it over and cook on the other side. Covering pan will help melt cheese by the time bread is crisped and golden. Eat right away with something very cold to drink. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Gratin Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound japanese or round eggplants oil -- for frying 3 tablespoon virgin olive oil 1 red onion -- finely chopped 1 garlic clove -- finely chopped 1/2 teaspoon herbes de Provence 2 1/2 pound ripe tomatoes peeled -- seeded and chopped salt pepper -- freshly milled sugar -- if needed 1/8 teaspoon saffron threads 2 eggs 1 cup ricotta cheese 1/3 cup milk or whipping cream 1/2 cup grated parmesan cheese 10 lg basil leaves -- cut or torn into small pieces 3 ounce gruyere cheese shredded or thinly sliced SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with oil. When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of eggplant. Make sure oil is hot each time you add a new batch. FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season to taste with salt and pepper. If tomatoes are on the acid side, add sugar to taste to correct balance. FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Gruyere. Make another basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown. Remove from oven and allow to rest a few minutes before serving. DEBORAH MADISON ~ PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Yogurt Dip Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup plain yogurt 1 teaspoon lemon juice 1/4 teaspoon black pepper 2 teaspoon curry powder 1/2 teaspoon honey 1/8 teaspoon hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Lentils With Spinach Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 1 tablespoon olive oil 2 garlic cloves -- minced 1/2 pound spinach leaves, washed -- stemmed & chopped 1 14 ounce can plum tomatoes 2 tablespoon tamari 2 teaspoon curry powder 1/4 teaspoon grated ginger 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, "Vegetariana" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Lentils And Vegetables Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup dry lentils (10 oz.) 4 cup water 1 1/2 cup chopped carrots 1 1/2 cup chopped onions 1 cup chopped celery 1 clove garlic -- minced 3 teaspoon curry powder (or less) 1 teaspoon grated fresh gingerroot 1 teaspoon salt 1 1/2 cup plain lo-fat yogurt 1 med tomato -- chopped 1 tablespoon snipped fresh parsley (opt.) Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onions, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture. Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium. Add crunch to the meal with toasted pita bread wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cumin Rice With Eggplant And Peppers Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup brown rice 2 tablespoon virgin olive oil 1 tablespoon butter 1 eggplant (10-12 oz) cut in 1/2-inch cubes 1 md onion cut into 1/4-inch squares salt 1 sm -- green bell pepper cut into 1/2-inch squares 1 sm -- red or yellow pepper or a mixture cut into 1/2-inch squares 2 md tomatoes; peeled -- seeded and cut into large pieces -or- 15 ounce -canned tomatoes -- drained and cut into large pieces 4 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/2 teaspoon freshly ground pepper 1/4 cup chopped parsley or cilantro 3 cup water 1 cup dried provolone (optional) =or=- monterey jack =or=- muenster cheese RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creole Eggplant Souffle Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon butter 1 med stalk celery -- diced 1 tablespoon unbleached white flour 1 tablespoon minced fresh basil 1/2 cup whole or low-fat milk 1/2 cup fresh -- soft bread crumbs eggs, separated -- room temp. 1 med onion -- finely chopped 1 cloves garlic -- minced 2 tablespoon minced fresh parsley 1/2 teaspoon dried thyme 1 lg eggplant -- peeled & diced 1 cup grated white cheese * 1 dash cayenne pepper * firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4-6. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cream Of Sun-Dried Tomato Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart milk; whole -- low-fat or skim 1 sm -- onion peeled and stuck wit 2 cloves 6 whole peppercorns (or more) 1 pinch salt -----bouquet garni----- :tie in cheesecloth: 6 fresh parsley stems 1/2 teaspoon dried leaf thyme 1/2 bay leaf -----soup, con't----- 4 tablespoon rice flour (or barley or oat flour) 4 tablespoon cold milk (about) 1 package sun-dried tomatoes (3 oz) 2 cup water 6 tablespoon heavy cream -----optional----- chopped herbs for garnish* (basil -- chervil or parsley) This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cream Of Shiitake Mushroom Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart milk; whole -- low-fat or skim 1 sm -- onion peeled and stuck wit 2 cloves 6 whole peppercorns (or more) 1 pinch salt -----bouquet garni----- :tie in cheesecloth 6 fresh parsley stems 1/2 teaspoon dried leaf thyme 1/2 bay leaf -----soup, con't----- 4 tablespoon rice flour (or barley or oat flour) 4 tablespoon cold milk (about) 8 ounce shiitake mushrooms -----optional----- 6 tablespoon heavy cream 2 tablespoon madeira reserved mushroom slices This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheddar-Olive Tart Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lg eggs 1 1/2 cup cream 4 ounce cheddar cheese -- grated 1/2 cup sliced black olives salt and pepper to taste prepared tart shell(s) You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into prepared shell(s). Bake 30 minutes for a large shell, 20 minutes for smaller ones. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bulgur Chili Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 2 onions -- large 2 garlic cloves -- minced 1 green pepper -- chopped 1 cup cut corn 1 can tomato paste 28 ounces tomatoes -- crushed 1/2 cup bulgur 2 tablespoons chili powder 1 tablespoon sorghum 1 tablespoon cumin 2 tablespoons parsley -- chopped 3 cups cooked kidney beans 3 celery stalks SAUTE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL TENDER, IN A LARGE COOKING POT. ADD WATER AND REMAINING INGREDIENTS EXCEPT BEANS. SIMMER, COVERED FOR 1 HOUR; STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15 TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK POT WITH ALL THE INGREDIENTS EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME TIME AS ALL THE OTHER INGREDIENTS. THIS IS GREAT WITH TORTILLA CHIPS, IN OMELETS OR AS A MAIN DISH. FOR A SWEETER CHILI BLACKSTRAP MOLASSES MAY BE ADDED, 2 TABLESPOONS IS USUALLY PLENTY.. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brown Rice Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup cooked brown rice half block of tofu 1 lg onion 2 md carrots 2 celery stalks 1 green pepper 2 md zucchini =or=- other summer squash 6 ounce mushrooms -- wiped clean 1 tablespoon olive oil 1 tablespoon butter 3 garlic cloves finely chopped 1 teaspoon nutritional yeast (optional) 1 teaspoon ground cumin seeds 1 teaspoon salt 1 cup mushroom broth -- -=or=- vegetable stock -- or water 6 ounce grated cheese (jack -- muenster or gouda) pepper fresh herbs -- for garnish (parsley or cilantro thyme -- marjoram) This was one of the most popular dishes at Greens Restaurant in San Francisco. COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large. Cut the tofu into 1/2-inch cubes. Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes. Add the garlic, nutritional yeast, if using, cumin and salt. Stir until blended and cook for 1 minute. Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should be nearly, but not completely, cooked. If the pan gets dry while they cook, add a little more liquid. Preheat oven to 350F. Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole. Add a little more liquid to moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blue Cheese Toasts With Walnuts Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounce roquefort =or=- other blue cheese 6 tablespoon unsalted butter 1 tablespoon cognac (optional) freshly ground pepper 2 tablespoon finely chopped walnuts 4 sl -- bread (thin) Serve these Blue Cheese Toasts surrounding a salad made of finely shredded bitter greens--radicchio, butter lettuce, endive--and dressed with a walnut oil vinaigrette. PREHEAT THE OVEN OR BROILER for the toast. Cream the cheese and butter together. Add the cognac, if using, season with pepper and stir in the walnuts. Toast the bread lightly on both sides. Spread the cheese over the toast, then return it to the oven or broiler just long enough for the butter and cheese to melt into the toast a little. It shouldn't melt completely, but just soften. Remove the toasts from the oven, dust them with more pepper and cut them into smaller pieces. Serve warm. Cool, juicy slices of pears would make a perfect accompaniment to the cheese and walnuts. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bean Chili With Red Onion Salsa Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups dried black turtle beans 5 cloves garlic -- crushed 2 teaspoons ground cumin 2 1/4 teaspoons salt -- optional black pepper -- to taste 2 teaspoons dried basil 1/2 teaspoon dried oregano crushed red pepper or cayenne -- to taste 1 tablespoon fresh lime juice 2 medium green bell peppers -- chopped 2 tablespoons olive oil 1/2 cup tomato puree 2 cans diced green chilies - 4 oz red onion salsa -- recipe cheddar cheese -- grated monterey jack cheese -- grated sour cream -- for topping -----red onion salsa----- 2 cups red onion -- chopped 1/2 cup fresh cilantro -- minced 2 cups fresh tomatoes -- minced 1/2 teaspoon salt -- optional 1 cup parsley -- minced black pepper to taste Soak beans in plenty of water for several hours or overnight. Drain off soaking water and cook in fresh boiling water, partly covered, until tender (1-1/2 hours). Check water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2-3 cups of their cooking liquid. In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10-15 minutes. Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer uncovered over very low heat stirring now and then for about 45 minutes. (Make the salsa during this time.) Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream. RED ONION SALSA DIRECTIONS: Combine all ingredients and mix well. For a finer consistency, give the mixture a brief whirl or two in a food processor or blender. Yield: 6-8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bean Chili Over Sweet Potatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lg sweet potatoes 1 tablespoon olive oil 2 cup diced red bell pepper 1 1/2 cup chopped onions 1 tablespoon minced garlic 1 tablespoon chili powder 2 teaspoon ground cumin 1 can (14 1/2 to 16-oz) ready cut tomatoes with juices 1 can (15 to 16-oz) black beans rinsed thoroughly -- drained 2 cup diced yellow crookneck squash 1 tablespoon minced seeded jalapeno chili 4 lime wedges plain non-fat yogurt (option chopped fresh parsley(option Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes. Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add diced bell pepper and chopped onions and saute until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and beans and bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) Add diced squash and minced jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes. Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over and top with yogurt (* sour cream?) and chopped parsley if desired. Pass remaining chili separately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bean Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups dried black beans 2 tablespoons oregano -- dried 2 onions, large -- chopped 1 1/2 cups green peppers -- finely diced warm flour tortillas 2 tablespoons cumin seed 1/2 cup olive oil 4 1/2 teaspoons Hungarian paprika 3 tablespoons garlic -- minced Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Couscous Stuffed Eggplant Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw couscous 2 md eggplants 3 tablespoon olive oil 3 garlic cloves -- minced 5 bn scallions -- minced 3 md tomatoes -- chopped 4 tablespoon wheat germ 2 tablespoon lemon juice 1/4 cup fresh parsley -- minced 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon turmeric salt & pepper Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the couscous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas, "Vegetariana" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Counterfeit Tuna Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrots -- finely shredded 1/2 small onion -- grated (1 tb) 1/2 cup celery -- chopped fine 2 tablespoons sweet pickle relish 1 tablespoon lemon juice 1/4 cup mayonnaise salt & pepper In a medium bowl, combine carrots, onion, celery and relish. In a small bowl, combine remaining ingredients. Add to carrot mixture, mixing well. Chill several hours or overnight to blend flavors. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn-And-Summer Squash Ragout Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----the sauce----- 4 cloves 8 peppercorns 8 coriander seeds 1 cup half-and-half -- -=or=- a mixture of cream & milk 1 cinnamon stick -- 2" long 5 cilantro sprigs -- chopped 5 mint leaves -- chopped 6 basil leaves -- chopped (cinnamon or anise basil if possible) 1 jalapeno pepper seeded & sliced into 6ths -----the vegetables----- 1/2 onion -- thinly sliced 1 1/4 pound summer squash (zucchini -- patty pan crookneck or a mixture) cut in pieces about 3 ears yellow corn (kernels cut from cobs) 1 lg tomato; peeled -- seeded and chopped in 1/2-in pieces 1 tablespoon peanut or safflower oil salt 2 tablespoon cilantro leaves -- chopped THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables. THE VEGETABLES: Heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add the tomato and simmer for several minutes. Simmer until the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with chopped cilantro. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coconut Custard Recipe By : Serving Size : 68 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup hot water 1 cup shredded coconut 3/4 cup sugar 1/2 cup shortening 4 tablespoon cornstarch 1/2 cup flour 1 teaspoon salt 2 teaspoon vanilla extract Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge. Posted by Mark Satterly in Intercook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Non Carne (Meatless Chili) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chopped onion 2 cloves garlic -- minced 3 tablespoons olive oil 2 tablespoons chili powder 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon cumin 2 cups finely chopped zucchini 1 cup finely chopped carrot 1 can tomatoes (28 oz) 1 can tomatoes (14 oz) 1 can kidney beans -- undrained 2 cans kidney beans -- drained/rinsed chopped onions -- green peppers garnish In large pot saute onion & garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook about 1 min over low heat, stirring occasionally. Drain & chop tomatoes. Stir in chopped tomatoes, undrained kidney beans & drained kidney beans; bring to boil. Reduce heat and simmer for 30-45 min or until thick. Top with chopped onions or green peppers. Per one-cup serving: 157 calories, 7 sat-fat calories. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheesy Vegetable Spread Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shredded farmer cheese(4 oz) 1 teaspoon lemon juice 1/4 cup chopped apple 2 tablespoon finely chopped celery 2 tablespoon currants 1/2 teaspoon curry powder 3 tablespoon plain yogurt 1 teaspoon soy sauce 1/4 cup chopped carrot 2 tablespoon chopped pecans 1 tablespoon toasted wheat germ In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese - mayonnaise may be substituted for the yogurt - Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes - serve as accompaniment to soups or salads - use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus-Cheese Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoon unsalted butter 1 teaspoon unsalted butter 3 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground mace 1 cup milk 1/2 cup whipping cream 10 1/2 ounce frozen asparagus spears cooked according to the - package directions - and drained well. 2 lg eggs -- hard-cooked peeled & coarsely chopped 3/4 cup grated sharp cheddar cheese 1/2 cup minced blanched almonds 1 cup soft white bread crumbs 1/4 cup freshly grated parmesan PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Bean Creole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg onion -- chopped 1 garlic clove -- crushed oil for frying 2 green bell peppers -- diced 3 celery stalks -- sliced 2 tablespoon flour 1 can tomatoes 1 can tomato paste 1 pinch basil 1 pinch rosemary 2 cup cooked beans of your choice 1/2 cup breadcrumbs water Saute onions & garlic lightly in oil. Add pepper & celery. Fry for several minutes til tender. Stir in the flour & add tomatoes. Add tomato paste & herbs & beans. Mix in breadcrumbs. Add a little water if too dry. Spoon into oiled casserole & sprinkle breadcrumbs on top. Bake for 30 minutes at 350F. Serve with rice & salsa sauce. Toronto Vegetarian Association - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Barley-Buttermilk Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup barley 1 quart water salt 1/4 cup finely diced red onion 3 cup buttermilk 1/2 teaspoon turmeric 1/4 cup finely chopped parsley 2 tablespoon finely chopped dill -- -=or=- 1/2 teaspoon dried dill 1 tablespoon finely chopped cilantro 1 tablespoon snipped chives freshly ground pepper 1 dash paprika or herb blossoms (if available -- for garnish) RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals. Makes 1 Quart DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Batter Dipped Tofu Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound firm tofu 2 tablespoon toasted wheat germ 1/4 teaspoon dill weed 1/4 teaspoon paprika egg 3 drop hot pepper sauce 1/2 cup unbleached flour 1/2 teaspoon thyme 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 tablespoon milk 2 tablespoon safflower oil -----ginger sauce----- 6 tablespoon rice vinegar 3/4 cup plus 1 T Water 1 teaspoon cornstarch 6 tablespoon sugar 2 tablespoon soy sauce 1 tablespoon finely minced gingerroot GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only - the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce. - substitute other sauces for the ginger sauce - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus-And-Emmenthaler Tart Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus (preferably white) 2 quart :boiling water mixed with 4 teaspoon salt 1 (9-in) unbaked pie shell 3 ounce well aged emmenthaler cheese coarsely grated 3/4 cup milk 3/4 cup whipping cream 2 md eggs -- lightly beaten 1/4 cup freshly grated parmesan 1 tablespoon kirschwasser 1 teaspoon salt 2 tablespoon finely snipped fresh dill or 1/2 teaspoon dill weed 1/4 teaspoon ground mace 1/4 teaspoon freshly ground black pepper Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Andromeda Vegetarian Chili Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 1 medium onion -- chopped 1 jalapeno pepper -- finely chopped -- remove seeds 2 tablespoons chili powder 1 tablespoon masa harina (or corn flour) 2 teaspoons paprika 1 teaspoon cumin powder 1 teaspoon oregano 1/8 teaspoon cayenne pepper 6 dried apricots -- chopped 2 cloves garlic -- minced 1 tablespoon brown sugar 1 teaspoon yellow salad mustard 15 ounces hunt's tomato sauce w/bits 1 1/2 cups water 1 cup heartline meatless meat (ground beef style) 1/4 cup heartline meatless meat (beef fillet style) 1/2 cup beer 1 tablespoon tomato paste Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Greens With Walnut Vinaigrette Recipe By : Serving Size : 0 Preparation Time : 0:10 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup rice wine vinegar 1 tablespoon water 2 teaspoons walnut oil 1 teaspoon white wine Worcestershire sauce 1/2 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon pepper 2 1/2 tablespoons walnuts -- toasted, finely chop 8 cups mixed field greens Combine vinegar and next 6 ingredients in a small bowl, stirring well. Stir in walnuts pour over field greens and toss gently. Description: "A healthy addition to Roasted Sirloin." Source: "The Texas Beef Council" S(Internet Address): "http://www.txbeef.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ginger-Date Wontons Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Appetizer Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 won-ton wrappers oil -- for frying FILLING 1/3 cup chopped walnuts 6 medjool dates -- pitted, coarsely chopped 3 tablespoons crystallized ginger -- chopped 1 tablespoon grated lemon rind 2 teaspoons butter -- softened Combine filling ingredients and mix well. To make each wonton, place 1 tsp filling in center of each wrapper; keep remaining wrappers covered. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull the corners of the folded side together, moisten one corner, press to seal. Keep finished wontons covered. Heat oil to 360 at med-high heat. Deep fry until golden, turning occasionally, 2-3 min. Drain. Serve hot or cold. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Vegetable Pizza Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 flour tortillas (6 1/2 pound mushrooms -- cleaned and sliced 2 medium tomatoes -- thinly sliced 4 tablespoon sliced black olives (1/4 cup) 6 ounces low-fat mozzarella cheese -- gr 1 teaspoon oregano flakes cayenne pepper to taste freshly ground black pepper 6 teaspoons grated parmesan cheese Place tortillas on a 12x16-inch cookie sheet and toast in a 350-degree oven for about 4 minutes, or until lightly crisped. Now, divide the remaining ingredients, in order listed, equally over the tortillas and bake in a 350-degree oven for 5 minutes or until cheese is bubbly. Serve at once. Serves 6. (About 183 calories per serving) Note: This is also delicious with broccoli, cauliflower, carrots, etc. but vegetables must first be blanched by placing in boiling water for 3 to 4 minutes, or until firm tender. From: Dottie Cross, in Irvine, CA - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetarian Tamales Recipe By : Serving Size : 36 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 oz Dried corn husks 1 c TVP granules or flakes 7/8 c Hot water 2 tb Olive oil 1/2 c Onion -- chopped small 3 Cloves garlic -- minced 1 Green pepper -- chopped small 1 tb Chili powder 2 ts Cumin 1/2 t Garlic salt 1/2 c Tomato puree 1 Dash cayenne 2 c Masa harina 1 t Salt 2 tb Margarine or oil Soak the dried corn husks in cold water for 1 hour. For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the olive oil, onion, garlic and green pepper in a skillet. Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP. Mix TVP and onions and heat together for 2 minutes. Taste the filling and add a little hot sauce, if desired. To make the masa dough, place the masa harina and salt into a bowl. Slowly add enough warm water (about 1 1/2 cups) to make a firm but moist dough, working in the margarine or oil as you knead the mixture. To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick. Fold patty around a spoonful of filling and place in a drained corn husk. Fold the husk over to enclose the filling. If husks are small or broken, use several pieces. Place 1 cup hot water in thebottom of a kettle, place a steamer rack in the kettle and stack tamales on rack. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes. - - - - - - - - - - - - - - - - - - - NOTES : depending on the size of your steamer. Nutr. Assoc. : 0 * Exported from MasterCook * Macadamia Nut Rice Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped macadamia nuts 1/4 teaspoon (1/4 to 1/2) crushed hot red pepper flakes 2 teaspoons butter or margarine 3 cups cooked rice 2 tablespoons grated Parmesan cheese 1 1/2 tablespoons chopped fresh parsley Cook nuts with pepper flakes in butter in large skillet over medium-high heat until nuts are lightly browned. Add rice, cheese and parsley; stir until thoroughly heated. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Adobe Cornbread Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breads Cooking Light 1993 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons vegetable oil 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon chili powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plain nonfat yogurt 1 (8.75 ounce) no-salt-added whole kernel corn -- drained 1 (4 ounce) ca chopped green chile peppers -- drained 1 egg -- lightly beaten 1 egg white -- lightly beaten Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet. Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean. (serving size: 1 wedge) Source: "Cooking Light, Nov/Dec 1993, page 100" Copyright: ") Cooking Light" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Shake Recipe By : Marilyn Diamond Serving Size : 1 Preparation Time : 0:00 Categories : Drinks, Juices, & Smoothies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Almond Milk (fit for Life) 2 Medium Bananas -- frozen Blend and serve, then drink slowly. Something special happens when this shake begins to melt. Source: "American Vegetarian Cookbook from the Fit For Life Kitchen" - - - - - - - - - - - - - - - - - - - NOTES : If you like bananas, this creamiest of the shakes will probably win your heart Nutr. Assoc. : 0 * Exported from MasterCook * Butternut Squash Chowder Recipe By : From DEEANNE's recipe files Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups butternut squash -- peeled 1 cup sweet potato -- peeled 1 cup carrots -- peeled 3 cups water* 1/2 cup red bell pepper -- diced 1/2 cup onion -- diced 2 teaspoons sea salt 1 1/2 teaspoons garlic -- minced 1 1/2 teaspoons basil -- chopped 3/4 teaspoon rosemary -- chopped 1/2 teaspoon thyme -- chopped 2 teaspoon sesame oil -- olive oil, or other cooking oil 1/2 cup celery -- diced 1/2 cup green bell pepper or zucchini -- diced 5 teaspoon vogue vegy base 1/4 teaspoon paprika Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : * Including water left over from steaming the vegetables Nutr. Assoc. : 0 * Exported from MasterCook * Soynut Cilantro Rice Pilaf Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups water 1 cup long-grain rice 1 1/2 cups carrots -- thinly sliced 1 cup chopped frozen broccoli -- thawed 1 cup sweet red pepper -- diced 1/2 cup onion -- diced 2 teaspoons minced fresh ginger 2 teaspoons minced garlic 1/3 cup vegetable or chicken broth 1/3 cup soynut butter 2 tablespoons fresh cilantro -- chopped Bring water to a boil in a large saucepan. Stir in rice, carrots, broccoli, red pepper, onion, ginger, and garlic. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and all water is absorbed In smaller saucepan, combine broth, soynut butter and cilantro. Stir constantly over medium heat for 1-2 minutes, or until the soynut butter is smooth. Set aside. When rice is done, stir in the soynut butter mixture. Serve immediately. Source: "Indiana Soybean Board" S(Internet Address): "http://www.soyfoods.com/index.html" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bean Bruschetta Pizza Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14 ounce can Beans in Tomato Sauce 3 green onions -- sliced 1 medium tomato -- chopped 1 clove garlic -- minced 1/2 cup slivered green pepper 2 teaspoons dried basil leaves 1/2 teaspoon hot pepper sauce 1 (12-inch) Italian-style gourmet flatbread 1 1/2 cups shredded mozzarella cheese Combine beans, green onions, tomato, garlic, green pepper, basil and hot pepper sauce. Spread evenly over flatbread. Sprinkle with cheese. Bake 425F (220C)for about 15 minutes or until bubbling and cheese is melted. Cut into wedges. Source: "Ontario White Bean Producers" S(Internet Address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Pasta Salad Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 container (8 ounce) plain nonfat yogurt 2 cups uncooked rotini pasta 1 (8 ounce) ca unsweetened crushed pineapple -- undrained 1/2 cup shredded carrot 1 cup sliced celery 1/2 teaspoon salt -- optional 1/4 cup sliced green onions 1/4 teaspoon garlic powder 1/4 cup raisins 1/4 teaspoon dry mustard 3 cups diced unpeeled York or Winesap apples 1 teaspoon finely chopped crystallized ginger 1 tablespoon honey Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Source: "Virginia Apple Growers Association" S(Internet Address): "http://www.virginiaapples.org" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Polenta Pie with Fresh Mushrooms & Spinach Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh white mushrooms 1 tablespoon olive oil 1/2 cup freshly grated Parmigiano-Reggiano cheese -- divided 1 (10 ounce) p frozen, chopped spinach -- thawed and squeezed 1 cup prepared pesto 1 cup instant polenta or cornmeal Preheat oven to 375 degrees. Lightly coat a 9-inch pie plate with butter or nonstick cooking spray. Trim mushrooms; cut into thin slices. In a large nonstick skillet, heat over high heat until hot. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of the mushrooms to a small bowl; stir in 1 tablespoon of the Parmigiano-Reggiano; set aside. Into mushrooms remaining in skillet, stir in spinach and pesto; cook until hot, about 2 minutes. Cook polenta according to package directions. Remove from heat; stir in the remaining 7 tablespoons of cheese. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta; with a knife, spread the remaining polenta on top; top with the remaining mushroom-Parmiagiano mixture. Bake, uncovered until heated through, about 10 minutes. Remove from oven and let stand 5 minutes; cut into wedges. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve on a bed of tomato sauce or top with a dollop of pesto NOTES : Make ahead hint: Cover pie with aluminum foil; refrigerate up to 24 hours. To reheat; bake in a preheated 375 degree oven until heated through, about 30 minutes Nutr. Assoc. : 0 * Exported from MasterCook * Frosty Fruit Pizza Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cake flour 6 tablespoons low-fat margarine 1 egg 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cream of tarter 1 cup sugar 8 ounces nonfat cream cheese -- softened 2 teaspoons pineapple juice 1 cup strawberries (14 large) 34 pieces pineapple 53 blueberries 1 kiwi 14 mandarin orange pieces Mix together flour, 1/2 cup sugar, margarine, egg, baking soda and salt. Press into a 12-inch round, greased pizza pan. Bake 10 minutes at 350 degrees. Cool in the refrigerator. Mix cream cheese, remaining sugar and pineapple juice. Spread over cooled crust. Slice strawberries, kiwi and pineapple (or other fruit of your choosing) into thick slices. Arrange sliced fruit and blueberries over the crust and filling. Cool thoroughly and cut into eight wedges for serving. Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fat-Free Honey Berry Milkshakes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint nonfat vanilla frozen yogurt OR 1 pint nonfat vanilla ice cream 2 1/2 cups strawberries OR 2 1/2 cups assorted berries 1/2 cup nonfat milk 1/4 cup honey 4 small mint sprigs Combine all ingredients except mint sprigs in blender or food processor; process about 30 seconds or until smooth. Pour into tall glasses. Garnish with mint sprigs. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Korean Cucumbers Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cucumbers 5 chopped green onions 4 large clove garlic sesame oil 1/4 cup soy sauce 1/4 cup white vinegar 1 teaspoon korean chile powder -- (mexican won't do, get from asian food shop) Slice ends off the cucumbers and rub against the ends to get the bitterness out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th inch slices. Add finely chopped garlic and green onions. Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1 tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more for taste. Marinate, chill, and serve. Recipe can be doubled easily. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * 15-Minute Tomato Soup Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 small onion -- chopped 1 small zucchini -- diced 1 tomato -- peeled 1 cup tomato juice 1 cup chicken or vegetable stock 1/2 tsp granulated sugar 1/4 tsp. oregano and basil -- dried 1/2 cup corn kernels In saucepan, heat oil over medium heat. Cook onion and zucchini, stirring occasionally, 3 minutes. Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to boil. Reduce heat and simmer 5 minutes. Add corn; simmer 2 to 4 minutes or until heated through. Season with salt and pepper to taste. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jam-Filled French Toast Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup cream cheese -- softened 2 tablespoons powdered sugar 1/2 teaspoon grated orange peel 8 slices French bread -- 1/2-inch slices 8 tablespoons jam (any flavor) 4 eggs 1/2 cup whole milk 1/2 teaspoon vanilla Nonstick spray Combine cream cheese, powdered sugar and orange peel. Spread evenly on 4 slices of French bread. On each of the remaining slices, spread 2 teaspoons of jam. Make a "sandwich" from the bread topped with the cream cheese mixture and the ones topped with jam. Combine eggs, milk and vanilla. Lightly spray a skillet with nonstick spray; heat until hot. Dip sandwiches into egg mixture (coat both sides). Cook in skillet until golden brown. Top with 2 teaspoons jam and serve. Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Buff Puff Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : California Egg Commission Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 7 ounce can whole green chiles -- split 4 ounces low-fat Jack cheese -- grated 6 California Fresh Eggs 1 10 ounce can whole kernel corn 3/4 cup skim milk 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon garlic salt 4 ounces low-fat Cheddar cheese -- grated Preheat oven to 350:F In a greased 7 W 11 baking dish, layer split chiles and Jack cheese. Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well. Pour over chiles, top with Cheddar cheese. Bake at 350:F for 30 minutes until puffed and browned. Serve with Salsa. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - - NOTES : A "buff" body is toned, well exercised and in great shape. This egg puff is nutritious and delicious for any meal Nutr. Assoc. : 0 * Exported from MasterCook * Pilaf-Stuffed Peppers Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups reduced-sodium vegetable broth 3/4 cup long-grain white rice 1/4 cup wild rice 4 sweet red yellow or green peppers 1 tablespoon olive oil 1/2 cup chopped onions 1 clove garlic -- minced 1/2 cup peas -- fresh or frozen 1/2 cup corn -- fresh or frozen 1/2 cup shredded carrots 1/2 cup shredded reduced-fat mozzarella cheese 1 1/2 teaspoons chopped fresh basil 4 thin slices reduced-fat mozzarella cheese 2 cups tomato sauce -- warmed In a small saucepan, combine the broth, white rice and wild rice. Bring to a boil over medium heat. Cover, reduce the heat to low and simmer for 20 minutes, or until the rice is tender and the broth has been absorbed. Set aside. Cut the tops off the peppers, about 1" down. Remove the seeds and ribs, being careful not to tear or rip the peppers. If necessary, trim the pepper bottoms so that they stand upright. Blanch the peppers in gently boiling water for 6 minutes, or until the peppers are soft but still retain their shape. Drain well and set aside. In a large no-stick skillet over medium heat, warm the oil. Add the onions and sauti for 4 minutes, or until tender. Add the garlic, peas, corn and carrots. Reduce the heat to low, cover and cook for 5 minutes. Remove from the heat. Stir in the rice, shredded mozzarella and basil. Preheat the oven to 375:. Stuff the peppers with the rice mixture; top each with a slice of mozzarella. Place the peppers upright in an 8" W 8" no-stick baking dish. Pour 1/4" water into the dish. Bake for 15 minutes, or until heated through. Turn on the broiler and broil about 6" from the heat for 3 minutes, or until the cheese is lightly browned and bubbly. Serve with the tomato sauce. Source: "Prevention's The Healthy Cook" Copyright: "1997 Rodale Press, Inc." - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Acorn Squash Recipe By : Serving Size : 2 Preparation Time : 1:00 Categories : Baked Fall Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole acorn, butternut, or banana squash 2 tablespoons butter 2 tablespoons brown sugar 1/8 teaspoon salt Preheat oven to 400:F. Halve squash and remove the seeds. Melt a very small portion of the butter (about a sixth), brush each half of the squash with the butter, sprinkle with salt and place flat side down in a baking dish. Bake for about 45 minutes. Check with a fork to see if it glides gently through the flesh. Turn right side up, divide the rest of the unmelted butter evenly, place in cavity and sprinkle with the brown sugar. Return to oven for 5 minutes. Serve immediately. Description: "Baked, buttery and sweet winter squash." Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 3 Complete Meal 3 Complexity 1 Cost 2 Fanciness 2 Fat Content 5 Good For Crowds 10 Kid Appeal 5 Looks 2 Serving Temperature 9 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bean and Rice Burritos Recipe By : Dee Bell Serving Size : 6 Preparation Time : 0:20 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked rice 1 tablespoon butter 1 clove garlic -- minced 1 15 ounce can black beans 1/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/8 teaspoon ground cinnamon 6 medium flour tortillas 3/4 cup grated Cheddar or Monterey Jack cheese 6 tablespoons salsa 6 tablespoons sour cream OR 6 tablespoons yogurt 6 tablespoons chopped green onion (optional) Start rice, if not already cooked. Sauti garlic in butter until golden. Stir in black beans, cumin, chili powder and cinnamon in a saucepan; bring to a boil. Reduce heat, and simmer uncovered, 5 minutes, stirring occasionally. Remove from heat. Top each tortilla with 2 tablespoons of rice, 3 tablespoons of beans, 2 tablespoons of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. (Onions if you wish.) Roll up and serve. Description: "Quick burritos made from spiced-up canned goods." Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Popcorn Salts Recipe By : Serving Size : 32 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ONION DILL SALT 1/4 cup coarse salt 2 teaspoons dried onion flakes 2 teaspoons dried dillweed 1/4 teaspoon garlic powder HERBED SALT 1/4 cup coarse salt 1 teaspoon dried basil leaves 1/2 teaspoon dried tarragon 1/2 teaspoon dried chives 1/4 teaspoon oregano leaves SESAME SALT 2 tablespoons coarse salt 1/4 teaspoon ground turmeric 2 tablespoons toasted sesame seeds Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1/4 cup" - - - - - - - - - - - - - - - - - - - NOTES : The good news about popcorn is it's good for you and non-fattening. Popcorn contains protein and vitamin B1. Plain popcorn, hot air popped, has only 25 calories a cup. But if you like your popcorn with a topping, don't despair. Here are three fast, easy, and low calorie spice-and-salt seasonings that will put punch, and not pounds, into popcorn Nutr. Assoc. : 0 * Exported from MasterCook * Caper-Parsley Vinaigrette Recipe By : Serving Size : 2 Preparation Time : 0:05 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon balsamic vinegar 3 tablespoons olive oil 1/4 cup drained and minced capers 1/3 cup minced fresh parsley 1/4 teaspoon ground black pepper TO PREPARE: Mix all ingredients in a small nonreactive bowl. TO SERVE: Spoon a portion of Caper-Parsley Vinaigrette over the beef or meat of your choice and serve. Description: "A very simple, lively accompaniment to smoked meats." Cuisine: "Italian" Source: "Cook's Magazine June 1990" Yield: "3/8 Cup" - - - - - - - - - - - - - - - - - - - NOTES : Best with razor-thin sliced meat Nutr. Assoc. : 0 * Exported from MasterCook * Plain Omelet with Potato and Onion Recipe By : Dee Bell Serving Size : 1 Preparation Time : 0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1/2 teaspoon water Salt Black pepper 3 tablespoons chopped onions -- sautied 1 medium potato -- diced 1 tablespoon clarified butter or oil 1 tablespoon oil Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautied onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate. Description: "Your basic Midwestern version of a French omelet with sautied onion and potato." - - - - - - - - - - - - - - - - - - - NOTES : An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, sautied vegetables, fruit, sour cream or cream cheese Nutr. Assoc. : 0 * Exported from MasterCook * Carrot Thurum (Grated Carrot Curry) Recipe By : Serving Size : 2 Preparation Time : 0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup grated carrot 1 pinch asafoetida 2 green chilies -- finely chopped A few coriander leaves 2 tablespoons oil 2 teaspoons lemon juice Salt -- to taste Heat oil in a skillet. When oil is hot, add asafoetida, grated carrot, chopped green chili, coriander leaves and salt. Fry for six minutes on high heat. Remove from heat and add lemon juice. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:10" - - - - - - - - - - - - - - - - - - - Serving Ideas: It's very good as a salad or a light curry with chapati. Nutr. Assoc. : 0 * Exported from MasterCook * Middle Eastern Sandwiches Recipe By : Elizabeth Powell Serving Size : 0 Preparation Time : 0:05 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pita pocket 1/4 cup hummus 1/3 cup tabouli 2 tablespoons Feta cheese -- crumbled 1 leaf romaine lettuce -- torn into pieces 1/4 tablespoon tomato -- chopped 1/4 cup alfalfa sprouts 1 tablespoon Greek olives -- chopped Lemon Dill dressing (see recipe) Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad dressing over all. This serves one, but is easily multiplied for many. * Broiled pieces of pita bread are excellent for dipping extra hummus. Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coconut Milk Recipe By : Karen Cross Whyte Serving Size : 2 Preparation Time : 0:00 Categories : Drinks, Juices, & Smoothies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Shredded Coconut Meat -- ground to butter 2 Cups Water Honey -- to taste Put all ingredients in a blender and whip unti smooth and creamy. Coconut milk is delicious as a beverage or served over cereal. Source: "The Original Diet - Raw Vegetarian Guide and Recipe Book" Yield: "3 Cups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Linguine and Spinach Pesto Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Spaghetti, Linguine, or Thin Spaghetti -- uncooked 1 10 ounce pac frozen spinach -- thawed, well-drained 2 tablespoons vegetable oil 1/4 cup grated Parmesan cheese 2 tablespoons chopped parsley 2 cloves garlic 1/2 teaspoon salt 1/2 teaspoon dried basil 2 tablespoons butter or margarine 1/3 cup water 4 ounces crumbled Feta cheese Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle Feta on top and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamed Spinach on Toast Recipe By : Dee Bell Serving Size : 4 Preparation Time : 0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen spinach -- thawed and drained OR 2 cups chopped fresh spinach 3 cups favorite white sauce 1/8 teaspoon salt 1/8 teaspoon black pepper 4 slices bread -- toasted 4 eggs -- hard boiled 1/8 teaspoon paprika Make white sauce, stir in spinach and warm through. Salt and pepper to taste. Chop up egg whites into small dice and crumble yolks. Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal amounts of creamed spinach generously over toast and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle with paprika and serve immediately. Description: "Spinach in a white sauce, served on toast with crumbled hard-boiled egg." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 9 Complexity 1 Cost 2 Difficulty 1 Fat Content 3 Good For Crowds 5 Kid Appeal 7 - - - - - - - - - - - - - - - - - - - NOTES : Use your imagination and vegetable leftovers to vary this dish. Add sautied onion and/or Parmesan cheese for extra flavor Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Manicotti Recipe By : Vincent Bommarito, Jr., of Tony's, St. Louis, MO Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants -- peeled 18 ounces Ricotta cheese 2 tablespoons olive oil 2 cups tomato sauce 1/2 cup heavy cream 1/2 teaspoon salt Preheat oven to 400 degrees F. Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices. In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of Ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce. Bake in oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish. SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Healthy Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups firm tofu -- crumbled 1 clove garlic -- minced 1 tablespoon chili powder 2 tablespoons Worcestershire sauce 1 cup onion -- chopped 1 large green pepper -- chopped 1 carrot -- thinly sliced 2 tablespoons soyoil 1 cup tomatoes -- chopped 1 16 ounce can tomato sauce 1 15 ounce can dark red kidney beans 1/2 teaspoon dried basil -- crushed 1 teaspoon cumin 1 teaspoon cayenne pepper 1 6 ounce can tomato paste -- optional Salt -- to taste 4 cups cooked brown rice GARNISHES Minced onion -- optional Grated Cheddar cheese -- optional Avocado -- optional In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside. In a large skillet, sauti onion green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture cook and stir 3 minutes over medium heat. Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese and avocado, as desired. Makes 8-1 cup servings. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Green and White Lasagne Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pieces Lasagne -- uncooked 1/2 cup chopped onion 2 tablespoons margarine 2 tablespoons cornstarch 1 tablespoon dried parsley flakes 1 teaspoon dried basil -- crushed 1/4 teaspoon garlic powder 1/8 teaspoon ground nutmeg 2 cups skim milk 1 10 ounce pac frozen chopped spinach -- thawed and drained 1 2 1/4 ounce sliced pitted ripe olives -- drained 1 15 ounce car part-skim Ricotta cheese 1 beaten egg 1 8 ounce pack shredded Mozzarella cheese 1/2 cup grated Parmesan cheese Cook lasagne according to package directions; drain. Rinse in cold water; drain well. In a medium saucepan, cook onion in margarine until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives. In a medium bowl, stir together Ricotta and egg. Add Mozzarella and half of the Parmesan; mix well. Preheat oven to 350:F. Arrange three of the lasagne pieces in the bottom of a greased 12 W 7 W 2-inch baking dish. Top with half of the spinach mixture and half the Ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes. Serves 10-12 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Sweet Potato Salad Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Side Dishes The National Honey Board Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium fresh sweet potatoes 1 apple -- cored and diced 1/2 cup chopped pecans 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon fresh lemon peel -- grated 2 tablespoons fresh lemon juice 2 1/2 tablespoons honey 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon tarragon In medium bowl, combine shredded sweet potatoes with apple and nuts. In small bowl, combine remaining ingredients. Mix well. Add dressing to sweet potato mixture. Blend thoroughly. Chill. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - - NOTES : Hint: Substitute 1 cup shredded jicama for 1 cup sweet potatoes Nutr. Assoc. : 0 * Exported from MasterCook * Asian-Style Vegetable Stir Fry Recipe By : Serving Size : 4 Preparation Time : 0:10 Categories : Stir-Fry The National Honey Board Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup honey 1/4 cup prepared stir fry sauce 1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 1 teaspoon ) 4 teaspoons peanut oil OR 4 teaspoons vegetable oil 2 cups small broccoli florets 2 cups small mushrooms 1 small onion -- cut into wedges and separated into 1-inch strips 1 medium carrot -- cut diagonally into 1/3 inch slices Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish. Cuisine: "Asian" Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" T(Cook time): "0:05" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Classic Dinner Rolls Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 1/4 cup sugar 2 packages Fleischmann's. Active Dry or Rapid Rise Yeast 1 1/2 teaspoons salt 3/4 cup warm milk (105: to 115:F) 1/2 cup warm water (105: to 115:F) 1/3 cup butter or margarine -- softened 2 eggs Poppy or sesame seeds -- optional In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Gradually add warm milk, warm water and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow). Place rolls, about 2 inches apart, on greased baking sheets (or other pans as directed below). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375:F for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks. Makes 1 1/2 to 2 dozen rolls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamed Mushrooms on Toast with Hard-Boiled Eggs Recipe By : Dee Bell Serving Size : 4 Preparation Time : 0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1/2 small onion -- diced 3 cups sliced mushrooms 3 cups White Sauce - Medium -- favorite 1/8 teaspoon salt 1/8 teaspoon black pepper 3/4 cup grated Parmesan cheese (optional) 4 eggs -- hard boiled 4 slices bread -- toasted 1/8 teaspoon paprika (optional) Brown onions in butter and add mushroom slices; sauti until slightly tender. Prepare favorite White Sauce, stir into mushrooms and onions. If using cheese, add it now. Add salt and pepper to taste. Chop up egg whites into small dice and crumble yolks. Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal amounts of creamed mushrooms generously over toast and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle with paprika and serve immediately. Description: "Sautied onions and mushrooms in a white sauce, served on toast with crumbled hard-boiled egg." Cuisine: "American" Ratings : Cholesterol Rating 3 Complete Meal 9 Complexity 1 Cost 2 Difficulty 1 Fat Content 3 Good For Crowds 5 Kid Appeal 7 - - - - - - - - - - - - - - - - - - - NOTES : Nutr. Assoc. : 0 * Exported from MasterCook * Double Pepper Pizza Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium green bell pepper -- thinly sliced 1 medium red bell pepper -- thinly sliced 1 medium onion -- thinly sliced 1 tablespoon vegetable oil 1 12 inch pizza crust 1 14 ounce jar Ragz Pizza Quick Sauce 1 cup shredded Mozzarella cheese Preheat oven to 425 degrees F. In a large skillet, sauti peppers and onion in vegetable oil until tender. Evenly top pizza crust with 1/2 jar Ragz Pizza Quick Sauce and pepper mixture. Sprinkle with cheese. Bake 10-12 minutes or until bubbly. Source: "Ragz" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Giant Spinach Shells Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 whole giant shells 1 tablespoon vegetable oil 1 10 ounce pac frozen spinach -- chopped 1 small onion -- minced 2 tablespoons butter -- melted 1 pound cottage cheese 1 egg -- beaten 1/2 teaspoon salt 1/4 teaspoon black pepper 30 ounces tomato sauce 1 cup Mozzarella cheese -- shredded Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in oil and reserve. Thaw spinach and drain, squeezing out all water. Saute onion in butter until soft. Stir in spinach. Remove to a bowl. Add cottage cheese, egg, onion, salt, and pepper. Fill each shell with mixture. Pour half of sauce into a 9 W 13-inch baking dish. Arrange stuffed shells in dish and cover with remaining sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Mozzarella cheese and return to oven until cheese is melted and bubbly, about 3 minutes. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Toasted Couscous with Almonds and Raisins Recipe By : Serving Size : 8 Preparation Time : 0:05 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups couscous 1/4 cup slivered almonds 2 cups vegetable stock 2 stalks celery -- diced 1/8 teaspoon salt and pepper 1 Pinch ground cumin and cayenne pepper 1/2 cup California Raisins Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant. Transfer to a plate. Add the almonds to the hot skillet and toast them in the same way, stirring frequently. Transfer them to another plate. Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne. Simmer about 3 minutes or until the celery is slightly softened. Add the couscous and raisins to the saucepan and stir gently just to mix. Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender. Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains. Description: "Sweet, crunchy, and slightly spicy, this delectable dish goes well with meat or curried dishes." Source: "California Raisin Marketing Association" S(Internet Address): "http://www.calraisins.org/" T(Cooking Time): "0:25" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chinese Vegetables Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Chinese Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable broth 2 cups fresh broccoli florets 2 tablespoons diced ginger 1/2 cup sliced red pepper 1/4 head cabbage -- shredded 1 8 ounce can bamboo shoots -- drained and diced 1 medium onion 1 medium onion -- sliced thin, separat 2 cups fresh cauliflower florets 10 ounces snow peas 1/2 cup sliced celery 12 mushrooms -- sliced thinly 2 tablespoons Tamari soy sauce 1 8 ounce can water chestnuts -- drained and sliced 1/2 1 pound can bean sprouts -- drained and rinsed Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper. Cook, stirring, 2-3 minutes. Add mushrooms and cabbage and continue to cook and stir 1-2 minutes. Stir in remaining ingredients and cook for 1 min. more over high heat, stirring. Reduce heat and simmer 1 min. Serve immediately with rice. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Mushroom, Black Bean and Green Chili Melt Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 8 ounces fresh white mushrooms -- sliced (about 2 1/2 1 teaspoon minced garlic 1 loaf Italian bread (8 to 10 ounces) OR 4 individual Italian rolls 1 15 ounce can black beans -- drained, rinsed and lightly crushed 1 4 ounce can chopped mild green chilies -- drained 1/4 cup chunky mild or medium salsa 2 cups (8 ounces) shredded Monterey jack cheese Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until the mushroom liquid has evaporated, about 10 minutes. Cut bread in half horizontally; scoop out center leaving a 1/2-inch thick shell; set aside. In a medium bowl combine black beans, green chilies and salsa. Sprinkle about half the cheese over the bottom half of the bread. Spoon about half the mushroom mixture over cheese. Spread bean mixture over mushrooms; top with remaining mushrooms, then remaining cheese. Gently press top of bread over filling; wrap tightly in aluminum foil. Bake until heated through and cheese has melted, about 15 minutes. Remove from foil and cut the Italian loaf into quarters; serve with mixed greens and fruit, if desired. Source: "The Mushroom Council" Yield: "4 " - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cauliflower Pakora Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : 8/28-9/3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- REQUIRED INGREDIENTS 2 pounds cauliflower -- cut into bite-size-pieces 1/4 cup yogurt (thick) 1 cup chick pea flour 1/4 teaspoon baking powder 1/2 teaspoon carom seed (ajwain in Hindi/vaamu in Telug 1/4 teaspoon red chili powder 1/4 cup water Salt -- to taste Oil -- to deep fry In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same consistency as that of a cake. Dip cauliflower pieces in the batter such that they are completely covered with the batter. In a deep skillet heat oil on medium and when oil is hot add the batter-covered cauliflower pieces. Fry until this batch is about half done (just about when the color of the batter starts to change) and remove from heat and keep aside. Do the same for all the batches. In the end take the first batch and refry them until they turn brown. Repeat for the other batches. Goes well with ketchup. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Portabella Aram Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large tortilla wrap (any flavor) 3/4 cup Gorgonzola (enough to cover entire tortilla) 12 washed and dried spinach leaves 6 thin slices sauteed egg plant 1 large portabella mushroom -- sliced thinly and sauteed 1/4 red pepper -- cut into strips and sauteed 1 tablespoon olive oil Put the gorgonzola on the wrap and warm it until the cheese can be easily spread over the entire wrap. Place the spinach leaves flat on the cheese, covering the whole wrap. Do the same with the eggplant slices. Add the portabella and red peppers and then roll very tightly. For sharing, slice into rounds. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cashew Ice Cream Recipe By : Karen Cross Whyte Serving Size : 6 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon Agar -- granules Or 2 Tablespoons Agar -- flakes 2 1/2 Cups Water 3/4 Cup Cashew Butter 1/4 Cup Honey 1 Teaspoon Vanilla 1 Tablespoon Lemon Juice Put the agar and water in a saucepan and heat until agar granules are dissolved. Agar flakes may require simmering several minutes before they are ready; follow the directions on the jar. When agar water is ready, remove from the heat and cool to lukewarm. Put agar water and remaining ingredients into a blender and whip for one minute. Pour the mixture into an ice cream freezer. Following the freezer instructions, freeze until firm. Store ice cream in the refrigerator freezer until ready to serve. VARIATIONS: Omit one cup of water and add one cup of fruit pulp just before pouring into the freezer. Bananas, strawberries, or peaches make excellent fruit-flavored ice creams. For carob ice cream, add 1/4 cup carob flour. Add 1/2 cup chopped walnuts or pecans for a delicious flavor and a crunchy texture. Substitute any kind of nut or seed butter for cashew butter. Source: "The Original Diet (Raw Vegetarian Guide and Recipe Book)" Copyright: "Copyright 1977 Karen Cross Whyte" Yield: "1 Quart" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crisp Fried Noodles and Chili Vegetables Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Chinese Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 ounces Chinese vermicelli Oil 1/2 teaspoon Oil 1 teaspoon Grated fresh ginger 1/2 tablespoon Chopped coriander 1/2 Garlic clove 1/2 Onion 1/2 Red pepper 1/2 Green pepper 1/2 large Carrot 7 ounces Baby corn 7 ounces Straw mushrooms 1/4 cup Soy sauce 1/8 cup Malt vinegar 1 teaspoon Brown sugar 1/4 cup Coriander leaves 1/2 teaspoon Preserved chopped chili Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. Stir to combine and cook over a high heat for 3 minutes. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Elegant Vegetarian Pate Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small onion -- quartered 1 small clove garlic 1/2 pound fresh mushrooms -- halved 2 tablespoons butter 1/4 tablespoon salt 1/4 teaspoon tarragon -- crushed 1 dash white pepper 1 (10 ounce) p whole toasted almonds 1 tablespoon dry sherry 1 tablespoon heavy cream In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill... Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups. BLENDER INSTRUCTIONS: Follow instructions above, using electric blender to chop and grind almonds. Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop onion, garlic and mushrooms; cook as directed. Add mushroom mixture and cream to blender; puree. Blend thoroughly into almond mixture. Stir in reserved, chopped almonds. Finish as recipe directs. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chilled Avocado Soup Recipe By : "The Great Hot Sauce Book" by Jennifer Trainer Thompson Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups buttermilk 2 cups avocado pulp -- about 2 ripe avocado 1 cucumber -- peeled and chopped 2 tablespoons white onion -- diced 1 lime -- zest and juice 1 teaspoon salt 1 teaspoon white pepper 2 cups milk 1 cup water 2 tablespoons jalapeno sauce* sour cream -- for garnish Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper. With blender running, add milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream and a little lime zest. Source: "THe Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : * Or another smooth green hot sauce with a tangy finis Nutr. Assoc. : 0 * Exported from MasterCook * Falafel Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 16 ounce can garbanzo beans -- drained and rinsed 1 cup chopped onion 1 teaspoon minced garlic 1/2 cup fresh parsley -- chopped 1 teaspoon minced jalapeno pepper -- to taste 1 teaspoon ground cumin 1 teaspoon baking powder Salt and pepper -- to taste 4 cups vegetable oil -- (approximately) 6 warm whole-wheat pitas 2 cups shredded iceberg lettuce --TAHINI SAUCE-- 1 cup Tahini 2 tablespoons lemon juice 2 cloves garlic -- peeled Salt -- to taste 1/2 cup cool water -- (approximately) Combine garbanzo beans, onion, garlic, parsley, cilantro, jalapeno pepper, cumin, baking powder, and salt and pepper in food processor fitted with a metal blade, using quick on-and-off turns. Do not puree. Cover and refrigerate for 30 minutes. When chilled, form garbanzo mixture into patties 2 inches round and about 3/4 of an inch thick. Set aside. Heat oil in deep-sided frying pan over high heat. When hot, carefully lower patties into hot oil a few at a time using a slotted spoon. Fry for about 3 minutes, turning frequently, until patties are golden Drain on a paper towel. Cut pitas in half. Place two falafel in each pocket and sprinkle with lettuce and drizzle with Tahini Sauce. TAHINI SAUCE: Place tahini, lemon juice, garlic and salt in food processor fitted with metal blade. Process until smooth, adding enough water to make a thin sauce. Cover and refrigerate until ready to use. Source: "American Dry Bean Board" S(Internet Address): "http://adbb-sql.cdirect.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bowl Of Compassion Vegetarian Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 2 medium onions -- chopped 4 cloves garlic -- minced 2 jalapeno peppers -- chopped 1 mild pepper -- chopped 1 red pepper -- chopped 1 green pepper -- chopped 2 large tomatoes -- diced 8 ounces tomato sauce 2 cans rotel tomatoes and chilis 2 15 oz cans dark red kidney beans 3 cups water 4 teaspoons chili powder 2 teaspoons cumin 1 teaspoons paprika 1 teaspoons oregano 1 tablespoon lemon juice salt -- pepper to taste tabasco to taste 1 cup textured vegetable protein Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Whole Garlic with French Bread Recipe By : Serving Size : 4 Preparation Time : 2:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bulbs garlic -- left whole 2 tablespoons olive oil OR 2 tablespoons clarified butter 1/8 teaspoon salt 1/8 teaspoon black pepper 1 French bread loaf -- sliced and heated 6 ounces cream cheese or soft cheese (optional) OR 1/2 cup butter -- softened Heat the oven to 350:F. Trim the tops of the garlic heads, leaving them whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads. Drizzle with the rest of the oil or butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275:F and bake for 20 minutes. Remove cover and bake for about 1 hour and 15 minutes. Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic. To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it. Description: "Barely sweet and mild roasted garlic spread on French bread slices." Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 3 Complete Meal 2 Complexity 1 Cost 1 Fanciness 4 Fat Content 5 Looks 3 Serving Temperature 7 - - - - - - - - - - - - - - - - - - - NOTES : Nutr. Assoc. : 0 * Exported from MasterCook * Garden Burgers Recipe By : Sarah Schlesinger, 500 fat-free recipes Serving Size : 6 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1/2 cup tomato -- chopped 1/2 cup red bell pepper -- finely chopped 1/2 cup green bell pepper -- finely chopped 1/2 cup zucchini -- finely chopped 1 cup onion -- finely chopped 1/2 cup peas 1/2 cup corn 1/2 teaspoon thyme 3 large potato -- cooked and peeled 3 egg whites -- lightly beaten 1/4 cup skim milk 1 cup bread crumbs -- whole-grain, nonfat Heat water in large non-stick skillet over medium heat. Add tomatoes, red pepper, green pepper, zucchini, and onions. Cook and stir for 10 minutes, or until vegetables are tender. Drain vegetables. Stir in peas, corn, and thyme. Mash the cooked potatoes in a large bowl. Stir in egg whites and skim milk. Stir potato mixture into vegetable mixture and shape into 12 burgers. Place crumbs in shallow bowl, dip burger in crumbs to coat. Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with vegetable cooking spray, for 5 mintues. Turn and saute for 5 minutes more. - - - - - - - - - - - - - - - - - - - NOTES : next time, add garlic Nutr. Assoc. : 0 * Exported from MasterCook * Szechwan Noodles Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Sesame oil 1/2 cup Soy sauce Ginger -- grated to taste Garlic -- minced Hot bean paste -- to taste 1/4 cup Creamy peanut butter Hot cooked pasta Scallions -- shaved Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - NOTES : Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator Nutr. Assoc. : 0 * Exported from MasterCook * Garden Vegetable Kebabs Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- APRICOT-FENNEL BASTING SAUCE 3/4 cup apricot all-fruit spread 3 teaspoons Dijon mustard 2 teaspoons fennel seeds -- crushed 3 tablespoons water VEGETABLES 2 medium sweet potatoes 1/2 small eggplant 1 medium yellow summer squash 1 medium zucchini 1 medium sweet red or green pepper 1 medium yellow pepper 8 medium mushrooms 8 cherry tomatoes TO MAKE THE APRICOT-FENNEL BASTING SAUCE: In a small bowl, whisk together the all-fruit spread, mustard, fennel seeds and enough of the water to make a saucy, spreadable consistency.

TO MAKE THE VEGETABLES: Cut the sweet potatoes, eggplant, squash, zucchini, red or green peppers and yellow peppers into bite-size pieces. Place the sweet potatoes in a small saucepan. Add 1" of water, cover and simmer for 5 to 8 minutes, or until the sweet potatoes are crisp-tender. Drain, rinse with cold water and drain again.

Thread the sweet potatoes, eggplant, squash, zucchini, red or green peppers, yellow peppers, mushrooms and tomatoes on 8 long metal or wooden skewers to make kebabs.

Preheat the broiler. Broil the kebabs 5" from the heat or grill over medium-hot coals for a total of 8 to 10 minutes, or until the vegetables are tender. Baste several times with the basting sauce. Turn the kebabs halfway through the cooking time.

Source: "Prevention's The Healthy Cook"
Copyright: 1997 Rodale Press, Inc. - - - - - - - - - - - - - - - - - - - NOTES : together 1 Nutr. Assoc. : 0 * Exported from MasterCook * A Lucky Accident Recipe By : Recipe by Diane Lazarus Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small carrots -- diced 2 small parsnips -- diced 1 medium turnip -- cut in chunks 2 stalks celery -- diced 1 large onion -- stuck with 2 cloves 1 can tomatoes -- with liquid 1 can tomato paste 1 small bunch parsley -- flat-leaf 1 bay leaf fresh rosemary and thyme black peppercorns Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours. Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids. Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Three Bean Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans cut green beans -- rinsed and drained 1 can garbanzo beans -- rinsed and drained 1 can kidney beans -- rinsed and drained 1 med. purple onion -- chopped 2 tomatoes -- medium to large, chopped 2 cloves garlic -- minced 1/2 Tbs. dried thyme 1 tsp. dried oregano 1 tsp. dried basil 2 cups Balsamic vinegar Combine the beans, vegetables, and herbs in a bowl. Pour balsamic vinegar over the whole lot, cover, and chill. - - - - - - - - - - - - - - - - - - - NOTES : You can probably use less vinegar, but it's good to have as much of the salad in the marinade as possible. This is great in warm weather and keeps awhile in the fridge. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ants on a Log Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 stalks celery 1/2 cup peanut butter 1/4 cup raisins 1 Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins. - - - - - - - - - - - - - - - - - - - Per serving: 906 Calories (kcal); 66g Total Fat; (60% calories from fat); 35g Protein; 61g Carbohydrate; 0mg Cholesterol; 781mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fruit Salsa Dip Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tomato 1 orange -- peeled and segmented 2 kiwis -- peeled and sliced 1 red onion -- coarsely chopped 1 avocado -- peeled and pitted 1 bunch cilantro 2 jalapeno chile peppers garlic salt to taste In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro, and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt. Serve with tortilla chips or crackers. - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zesty Corn Muffins Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup flour 1/4 cup soy flour 1 cup yellow cornmeal 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup buttermilk 1/4 cup soyoil 2 eggs -- slightly beaten 1/2 cup shredded cheddar cheese 1/4 cup chopped green chiles Preheat oven to 425 F. Spray muffin pans with non-stick spray. In medium bowl, combine first five ingredients. Stir together buttermilk, soyoil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes. Source: "Indiana Soybean Board" S(Internet Address): "http://www.soyfoods.com/index.html" Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Roasted Veggie and Cheese Pitas Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces eggplant -- unpeeled 8 ounces each red, yellow & green peppers Olive oil 1 1/2 teaspoons Italian seasoning Salt & pepper 6 pitas or pocket breads 6 ounces Muenster cheese -- 1-1/2 cups shredded Cut vegetables into 1/2-inch slices; arrange on greased, foil-lined baking pan; brush lightly with olive oil and sprinkle with seasonings. Bake at 425 degrees F until tender, 30-40 minutes; season with salt and pepper. Spoon vegetables on pitas; sprinkle with cheese. Bake on cookie sheet until cheese is melted, 3-4 minutes; fold in half. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Boats for Camping Recipe By : Jo Anne Merrill Serving Size : 1 Preparation Time : 0:12 Categories : Chocolate Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 banana -- unpeeled Semisweet chocolate chips Miniature marshmallows Brown sugar Slit each banana lengthwise but not all the way through. Leave the skin on (do not peel). Put 1-2 teaspoons each of the marshmallows and chocolate chips in slit. Sprinkle lightly with brown sugar. Wrap tightly in foil, being sure to seal ends. Place on grill over campfire or coals, seam side up. Takes about 7 minutes to cook. - - - - - - - - - - - - - - - - - - - Serving Ideas: Fun to serve on camping trips or backyard grills. NOTES : This recipe is for 1 serving; make as many as you wish Nutr. Assoc. : 0 * Exported from MasterCook * Caliente Cheese and Egg Brunch Dish Recipe By : Jo Anne Merrill Serving Size : 36 Preparation Time : 0:35 Categories : Brunch Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 1 teaspoon Tabasco sauce 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 cups shredded Monterey Jack cheese 1 1/2 cups shredded Cheddar cheese 1/3 cup minced green bell peppers 2 tablespoons sliced black olives 2 tablespoons chopped green chiles Lightly grease a 9-inch square pan. Heat oven to 375 degrees. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa. - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve as appetizers or brunch dish with salsa. NOTES : * This will make 36 appetizers or about 8 brunch-sized servings Nutr. Assoc. : 0 * Exported from MasterCook * Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALAD 1 pound small pasta shells -- uncooked 1 1/2 cups fennel bulb -- cut in half lengthwise 1 large sweet onion -- sliced 1/2-inch thic 2 teaspoons olive oil OR 2 teaspoons vegetable oil 1 cup plum tomatoes -- diced 3/4 cup Calamata olives -- sliced 1/2 cup fresh assorted herb leaves -- finely chopped DRESSING 2 garlic cloves -- unpeeled 1/3 cup balsamic vinegar 1/3 cup olive oil OR 1/3 cup vegetable oil 2 tablespoons barbecue sauce 2 tablespoons lime juice Shredded Romano cheese Crushed red chili peppers Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375:F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion. In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper. Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cashew Cream Cheese Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dips & Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Raw Cashews -- soaked 1 Cup Filtered Water 2 Tablespoons Herbs -- of your choice 2 Tablespoons Fresh Dill Soak cashews in water overnight. Pour half of the water into blender and slowly add cashews. Season with herbs. Chill for a few hours to thicken. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calabrian Asparagus Soup Recipe By : Fred Peters. Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 clove garlic -- minced 2 tablespoons olive oil -- extra-virgin 2 pound asparagus -- trimmed and cut into 2 teaspoons salt 1/2 teaspoon pepper -- freshly ground 4 cup vegetable broth 4 eggs 1/2 cup parmesan* -- *fresly grated, PLUS 6 slice Italian bread -- toasted In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes. In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan. Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle. Remove from the heat. Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese. Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with a Sauvignon Blanc. NOTES : * May substitute for pecorino Nutr. Assoc. : 0 * Exported from MasterCook * Artichoke Roman Style Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large California artichokes 1 Lemon -- cut in half Coarse salt -- to taste 1/4 cup Fresh mint leaves -- chopped 1 tablespoon Garlic -- minced 1/2 cup Olive oil Wash artichokes; remove outer leaves until pale yellow leaves are exposed. Cut off top two inches and stems so artichokes will sit upright. Remove fuzzy centers and rub all surfaces with half of lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color. Mix mint and garlic with 1/4 cup olive oil and spoon into hollows of artichokes. Place in pan just large enough to hold them upright. Add water to depth of three inches, remaining olive oil and salt to taste. Bring to a boil. Reduce heat, cover and simmer 25 minutes or until just tender. Cooking will vary with size of artichokes. Remove artichokes, drain and hold warm. Reduce cooking liquid until of a syrupy consistency. Spoon sauce over artichokes and serve. Source: "California Artichoke Advisory Board" S(Internet Address): "http://www.artichokes.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Wild Mushroom Torta Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups sliced wild mushrooms (Oyster, Shiitake) 1 teaspoon minced garlic 2 tablespoons butter Salt & pepper 1 (11-ounce) p refrigerated French bread 1/4 cup pesto sauce 3 ounces white Cheddar cheese -- crumbled Saute mushrooms and garlic with butter in large skillet until tender; season with salt and pepper. Shape dough into a round; press onto bottom and side of buttered 10-inch quiche dish and spread with pesto. Sprinkle with half the cheese, top with mushrooms and add remaining cheese. Bake at 350 degrees F until browned, 35-40 minutes. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pineapple Pilaf Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine 1 cup sliced green onions 1/2 cup chopped walnuts 1/2 cup raisins 1/2 teaspoon salt 1/2 teaspoon ground ginger 3 cups cooked rice 1 (8 ounce) ca pineapple tidbits -- drained Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Smashed Radishes in Soy Dressing Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen fresh red radishes 3 tablespoons Peanut oil 2 teaspoons Salt 1 teaspoon Sesame oil 1 teaspoon White vinegar 1/4 teaspoon Fresh ginger juice 1 teaspoon Sugar Chinese parsley garnish 3 teaspoons Thin soy sauce Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them not mash them so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Prepare dressing Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Vegetarian Portabella Sandwich Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 round fresh Portabella Mushrooms 2 tablespoons Olive Oil 2 tablespoons Balsamic Vinegar 1 medium Shallot -- minced 1/4 medium Red Bell Pepper 1/4 medium Yellow Bell Pepper 1/4 medium Carrot -- cut lengthwise,1/4" 1/4 medium Zucchini -- cut lengthwise,1/4" 2 tablespoons Herbed Goat Cheese 1 medium Red Onion -- sliced 2 large slices Multi-grain Bread 1/2 bunch Watercress -- washed, drained,drie Make a marinade for the frilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn vegetables over. (Or roast in a 425 degree oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread. To assemble, slice mushroom and bell peppers into 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion or scallion and drizzle on reserved marinade. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with watercress on the side. Nutr. Assoc. : 0 * Exported from MasterCook * Hazelnut, Brie, and Apple Appetizer Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Dundee Hazelnuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup roasted and chopped Oregon hazelnuts 4 ounces cream cheese -- room temperature 8 ounces Brie cheese (rind trimmed) -- room temperature 1 tart apple -- grated Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach in Phyllo Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Spinach -- fresh 2 c Onion -- minced 2 tb Olive oil 5 Garlic cloves -- crushed 1 pn Nutmeg 1 pn Fennel 1 pn Salt -- pepper 1 pk Phyllo -- whole wheat 1/4 c Corn oil or soy margarine melted Preheat oven to 375. Boil 2 quarts of salted water. Place spinach in the boiling water for 2 to 3 seconds and remove. Place in colander, rinse under cold water and squeeze out excess water. Saute onions in olive oil until soft, about 6 to 8 minutes. Add garlic and cook for 2 to 3 minutes. Set aside. When onions and garlic have cooled, mix them with spinach and add seasonings. Set aside. Place a phyllo sheet on a dry work surface. Using a pastry brush, lightly coat it with corn oil. Place a second sheet over the first and brush with oil Fold the phyllo into thirds vertically, making a strip about 4" wide. Place 2/3 cup of spinach filling on bottom left corn of phyllo. Encase it by folding the left-hand, bottom corner over the filling, forming a triangle with two equal sides. Continue folding at a right angle to the end of the strip. Repeat with remaining phyllo sheets until all filling is used. Bake for 12 to 15 minutes until golden brown. Serve immediately or store up to one week in refrigerator or freeze. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Homestead Grilled Cheese Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices rye bread 2 teaspoons butter 1/4 cup crushed cornflake cereal 1 tablespoon creamy peanut butter 1 ripe banana 1/2 cup shredded mild Cheddar cheese Butter each slice of bread on one side. Press buttered side of bread firmly onto crushed cornflakes. Evenly spread peanut butter on non-buttered side of bread slice. Top with banana and shredded cheese. Place other piece of bread on top. Grill in lightly buttered skillet on low heat until golden brown on both sides. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cold Sichuan Noodles Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Chinese Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Chinese egg noodles 2 tablespoons Peanut oil 2 tablespoons Finely chopped scallions 1 tablespoon Finely chopped garlic 1 tablespoon Yellow bean sauce 2 teaspoons Chili bean sauce 2 teaspoons Finely chopped ginger 1 tablespoon Rice wine or dry sherry 2 tablespoons Dark soy sauce 2 tablespoons Sesame oil GARNISH Fresh coriander leaves If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic,yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crunchy Baked Tomatoes Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large tomatoes Peanut oil 3/4 teaspoon salt 1/2 cup sharp cheddar cheese -- grated 1/2 cup dry bread crumbs 1/2 cup chopped roasted peanuts 1/4 cup margarine -- melted 3/4 teaspoon basil leaves -- crumbled 1/8 teaspoon cayenne pepper Use fully ripened tomatoes. Wash and cut in half. Lightly brush outer skin with oil or spray with vegetable spray. Place cut side up, in a baking dish. Sprinkle cut side with salt; set aside. In a small bowl combine cheese, bread crumbs, peanuts, melted margarine, basil and cayenne pepper. Blend. Spoon approximately 1 heaping tablespoon cheese mixture on top of each tomato. Bake in preheated 350 F oven for about 15 minutes. Source: "Virginia Carolina Peanuts" S(Internet Address): "http://aboutpeanuts.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gado-Gado Recipe By : Nomi Shannon Serving Size : 0 Preparation Time : 0:00 Categories : Dips & Spreads Dressings & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Almond Butter 4 Tablespoons Chopped Onion 1 Tablespoon Honey 1 Lemon -- juiced 1 Tablespoon Grated Ginger Root 1 Tablespoon Tamari Soy Sauce 1 Tablespoon Sesame Oil 1/2 Teaspoon Cayenne Pepper 1/2 Cup Water Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings. Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it Copyright Notice: The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. ) 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet). Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com). Source: "http://www.living-foods.com/recipes/gadogado.html" Copyright: ") 1998 Nomi Shannon. Please read copyright notice." Yield: "2 1/2 Cups" - - - - - - - - - - - - - - - - - - - NOTES : The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is allowed and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isnt recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts. Nutr. Assoc. : 0 * Exported from MasterCook * Coconut Tea Ice Cream Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : 8/28-9/3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Stash Lemon Spice tea bags 1/2 teaspoon allspice 1 cup boiling water 1 cup evaporated milk -- scalded 3 eggs -- separated 1 1/2 cups sugar 1/4 teaspoon salt 1 tablespoon lemon juice 2 teaspoons grated lemon rind 1 cup heavy cream 1 cup coconut finely chopped Put tea bags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 cup sugar, and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Dill Pickles Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Pickles Preserve Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen Pickling Cucumbers 1 Bunch Dill 1 quart Cider Vinegar 8 cups Water 1 cup Pickling Salt 1 Cloves Garlic -- peeled Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints - - - - - - - - - - - - - - - - - - - NOTES : Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long Nutr. Assoc. : 0 * Exported from MasterCook * Lava Soup Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Quart Carrot Juice 4 Avocados 5 Cloves Garlic 2 Inches Ginger Root 1 Teaspoon Paprika 1 Pinch Cayenne -- to taste 2 Tablespoons Tamari Soy Sauce Preparation: Blend all ingredients in cuisinart of blender until smooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. It's so simple and so healthy. Bon Appetite! Source: "http://www.living-foods.com/recipes/lavasoup.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Antipasti Recipe By : Serving Size : 4 Preparation Time : 0:10 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups mixed greens, such as mesclun, gourmet, It 1 cup artichoke heart quarters -- drained 1 cup roasted red peppers -- drained 1/2 cup julienned sun-dried tomatoes in olive oil -- drained 1/2 cup ripe olives 1/2 cup dry bread crumbs 1 teaspoon Italian seasoning 1/4 teaspoon salt 1 egg -- beaten 1 tablespoon olive oil 8 ounces smoked mozzarella cheese -- cut into 3/4 cubes 2 tablespoons balsamic vinegar -- optional 1/4 cup julienned fresh basil leaves OR 1 tablespoon dried basil -- optional Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens. Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:05" - - - - - - - - - - - - - - - - - - - NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired Nutr. Assoc. : 0 * Exported from MasterCook * Agnolotti di Ricotta e Spinaci Recipe By : Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound flour 6 ounces sweet cream butter 8 eggs 3 pinches salt -- to taste 15 ounces Ricotta cheese -- dry as possible 2 ounces spinach -- trimmed,washed 13 ounces Parmesan cheese -- grated 1 Pinch black pepper -- to taste 2 pinches nutmeg -- to taste 1 quart heavy cream 4 ounces Mascarpone cheese 2 pinches white pepper -- to taste STEP ONE: The Dough-- Combine the following ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator. STEP TWO: The Filling-- For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add 15 ounces dry Ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid. STEP THREE: The Agnolotti-- Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the spoon on the dough and cover it with another layer. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water. STEP FOUR: The Sauce-- For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces Mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon. Serve agnolotti on warm plates with warm sauce. Cuisine: "Continental Classics" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Applesauce Meringue Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Applesauce 1 tablespoon Lemon Juice 4 Egg Yolks 4 Egg Whites 8 tablespoons Sugar 1/2 teaspoon Vanilla Grated Rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue through applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chive and Corn Studded Mashed Potatoes Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Nat. Pork Producers Council Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds potato -- chopped 6 ears fresh corn -- stripped 1/4 cup olive oil 4 cups milk 1 bunch chives -- snipped Salt and pepper -- to taste Cayenne pepper -- to taste Cook 6 pounds peeled, chopped potatoes in salted water. Strip 6 ears of fresh corn and saute corn kernels in 1/4 cup olive oil. In a mixing bowl, add potatoes and 4 cups heated milk. Mash and add corn. Finish with 1 bunch snipped chives and salt and cayenne pepper to taste. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheesy Wontons With Sweet and Sour Dip Recipe By : Serving Size : 12 Preparation Time : 0:30 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces (3 to 4 cups) Jalapeno Jack cheese -- cut into 3/4 24 square wonton wrappers 3 cups (3 to 4) vegetable oil 1 (8 ounce) pa cream cheese -- softened 1/3 cup bottled sweet-sour sauce Place 1 cube of cheese in middle of wonton wrapper. Fold in half to form a triangle, sealing edges with water. Fold remaining 2 edges together and seal. Repeat with remaining cheese and wrappers. Heat oil in deep skillet to 375F. Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain on paper towel. For dip, combine cream cheese and sweet-sour sauce in small bowl until smooth. Serve wontons with sauce for dipping. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:18" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheddar Dill Scones Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all purpose flour 1 cup Cheddar cheese -- shredded 1/4 cup fresh parsley -- chopped 1 tablespoon baking powder 2 teaspoons dill weed 1/2 teaspoon salt 3/4 cup butter or margarine 2 eggs -- slightly beaten 1/2 cup half and half Preheat oven to 400. In medium bowl, combine all ingredients except butter, eggs and half and half. Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute). Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Garlic Eggplant Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon chopped fresh ginger 1 teaspoon chopped fresh garlic 1 teaspoon Hot bean paste 2 teaspoons soy sauce 1 teaspoon sugar or sucanat 1 teaspoon salt (adjust for low sodium version) 1/2 cup soup stock or water 1 teaspoon chopped green onion Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 teaspoon corn starch mixed with 2 teaspoons water. Serve over white/brown rice. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Gazpacho Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Tomatoes -- chopped 1/4 Cup Red Onion -- chopped 1 Cup Cucumber -- peeled, seeded, & chopped 1 Clove Garlic -- halved 1/2 Cup Green Pepper -- chopped 1 1/2 Cups Tomato Juice OR Vegetable Juice 1/2 Cup Bell Pepper -- minced 1/4 Cup Red Onion -- minced 1 Cup Cucumber -- peel, seed, slice 1 1/2 Cups Filtered Water 1 Teaspoon Basil or Dill 1/4 Cup Green Onions -- minced (garnish) 1 Dash Cayenne OR Paprika Put first 5 ingredients into a food processor and puree. Transfer to a large bowl. Stir in remaining ingredients and chill for several hours before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamy Rice Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice 3 cups milk 1/2 cup sugar 3 tablespoons butter or margarine 1 teaspoon vanilla extract Combine rice, milk, sugar and butter. Cook over medium heat until thickened, about 30 minutes, stirring often. Add vanilla. Pour into serving dish. Serve hot or cold. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blue Cheese Stuffed Mushrooms Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 large fresh mushrooms 2 tablespoons butter or margarine 1/4 cup finely chopped red pepper 1/2 cup heavy cream 1/3 cup crumbled blue cheese 1 1/2 cups cooked rice 1 tablespoon minced fresh basil 1/8 teaspoon ground white pepper Fresh basil -- chopped, for garnish Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Croquettes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Londontowne Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggplants -- peeled & cubed 1 cup Sharp cheese -- grated 1 cup Bread crumbs -- seasoned 2 Eggs 2 tablespoons Parsley -- fresh, chopped 2 tablespoons Onion 1 Clove garlic -- minced 1 cup Corn oil 1 teaspoon Salt 1/2 teaspoon Pepper In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side. Source: "Mrs. Robert F Lewis" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broccoli Baked Potatoes Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Idaho potatoes 3 stalks broccoli 1/4 cup skim milk 1 cup shredded Cheddar cheese 1/8 tablespoon pepper Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake at 350: until done, 30 to 60 minutes, depending on size. Peel broccoli stems. Steam whole stalks just until tender and chop finely. Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli. Add the milk, 3/4 cup cheese and pepper. Mash together until the mixture is pale green with dark green flecks. Heap into the potato jackets and sprinkle with remaining cheese. Return in oven to heat through (about 15 minutes). Source: "The Idaho Potato Commission" S(Internet Address): "www.idahopotato.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple And Carrot Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large carrots 5 large Rome or York apples 5 Tablespoons sugar 5 Tablespoons flour 1/2 Teaspoon nutmeg 1 Tablespoon margarine 1/2 cup orange juice Slice carrots thinly and cook in salted water for 5 minutes; drain. Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole. Mix sugar, flour and nutmeg; sprinkle on top. Dot with margarine.Pour orange juice over all. (Can be made ahead and baked just before serving). Bake 30-40 minutes in 350 oven. Source: "Virginia Apple Growers Association" S(Internet Address): "http://www.virginiaapples.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cherry Walnut Rice Recipe By : Serving Size : 6 Preparation Time : 0:10 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 ounce pack long grain & wild rice mix 1 16 1/2 ounce pitted dark sweet cherries -- rinsed and drained 1/2 cup chopped walnuts 1/2 cup sliced waterchestnuts 1/2 teaspoon freshly grated orange peel Prepare rice mix as package directs. When rice is cooked, add remaining ingredients; mix lightly to blend. Serve at once. Source: "Pacific Northwest Canned Pears" S(Internet Address): "http://www.pnw-cannedpears.com/" T(Cooking time): "0:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Slaw Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Apples -- thinly sliced 2 tablespoons Lemon Juice 3 cups Shredded Cabbage 1 Stalk Celery -- chopped 1 Carrot -- grated 1 medium Onion -- thinly sliced 1/2 cup Sour Cream 1/4 cup Mayonnaise 3/4 teaspoon Celery Salt Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. - - - - - - - - - - - - - - - - - - - NOTES : Lemon juice keeps apples from discoloring Nutr. Assoc. : 0 * Exported from MasterCook * Lemon-Grilled Tempeh Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup freshly squeezed lemon juice 1/8 cup olive oil 1/4 teaspoon thyme 1/8 teaspoon black pepper 16 ounces tempeh 1 large onion -- sliced into rings 4 whole wheat rolls Preheat the oven to 400F. In a small bowl, combine the lemon juice, olive oil, thyme, and black pepper for a marinade; set aside. Cut the tempeh into pieces. Place the tempeh pieces in a steamer or metal sieve over boiling water and steam for 15 minutes. In a 2-quart casserole dish, combine the tempeh and the onions; pour the marinade over them. Refrigerate for at least 4 hours. Bake the tempeh, onions, and marinade, covered, for 30 minutes; or cook the tempeh and onions over a grill until heated through, basting with the marinade. Place the tempeh and onions on the rolls. Garnish with lettuce and sliced tomatoes. Source: "Indiana Soybean Board" S(Internet Address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chunky Garden Gazpacho Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 ounce can tomato sauce -- 1 1/2 cup 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 medium tomato -- cut in 1/2" cubes 1 medium green pepper -- chopped 1 small sweet red pepper -- chopped 1 stalk celery -- chopped 1 clove garlic -- finely minced 1/2 cucumber -- seeded & chopped 1 scallion -- chopped 1/2 teaspoon hot pepper sauce 1/2 teaspoon black pepper In a medium size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Serving Ideas: GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topp NOTES : VARIATIONS: - add 2 tablespoons chopped fresh mint leaves; omit hot pepper sauce ~ for a thinner soup, stir in tomato juice or vegetable cocktail juice to desired consistency. Serve with a substantial salad, and/or a cheese platter Nutr. Assoc. : 0 * Exported from MasterCook * Red Bell Pepper Burritos Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : 7/31-8/6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 small onion -- minced 1 clove garlic -- small 1/2 cup red peppers -- chopped 1 1/2 cups kidney beans -- canned 1 tablespoon mild chili peppers -- chopped 1/2 teaspoon cumin 1/4 teaspoon oregano -- dried 8 flour tortillas 1/2 cup Monterey Jack cheese -- shredded In a medium skillet, heat oil. Add onions and garlic; cook until soft, about 5 minutes. Add peppers and cook until almost tender, 5 to 10 minutes. Add beans, chilies, cumin and oregano. Heat through Place a tortilla in a heavy 10" skillet over moderate heat and cook, turning frequently, until pliable. Spread 4 tablespoons of filling down the center of the tortilla. Sprinkle with 1 tablespoon of cheese, roll up and place in a casserole with the seam side down. Repeat with remaining tortillas. Heat burritos in a 325 Deg. F. oven for 15 minutes. Serve with salsa, hot-pepper sauce, sour cream, tomatoes and lettuce. - - - - - - - - - - - - - - - - - - - NOTES : To lower fat content, try using fat free cheese Nutr. Assoc. : 0 * Exported from MasterCook * Curried Grain and Nut Dish Recipe By : Richard Salome Serving Size : 0 Preparation Time : 0:00 Categories : Entrees and Sides Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C barley -- soaked 3 days 1/2 C almonds -- soaket 12-24 hours, blanched, chopped 1 C sunflower seeds -- soaked 5-6 hours 1/4 C flax seed oil 2 T Spike vegetable seasoning Mix all ingredients in a bowl Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * California Harvest Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Salad Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unflavored nonfat yogurt 3 tablespoons orange juice concentrate -- thawed 1/2 teaspoon salt 2 cups green apples -- diced 1/2 cup prunes -- chopped 1 cup celery -- thinly sliced 1/3 cup green onion -- sliced 4 Kale leaves 6 Large California Fresh Eggs -- hard-cooked,quartere d 2 tablespoons roasted sunflower seeds 1/2 cup alfalfa sprouts Mix yogurt, orange juice concentrate and salt to blend. Add remaining ingredients except eggs, kale, sunflower seeds and alfalfa sprouts and toss well. Line serving plates with kale leaves and garnish with 6 egg quarters. Mound salad mixture in center. Garnish with sunflower seeds and alfalfa sprouts. Source: "California Egg Commission" S(Internet Address): "http://www.eggcom.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cucumber and Potato Soup Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cucumber 4 medium potatoes -- peeled and diced 1 teaspoon salt 2 cups water -- cold 1/4 teaspoon pepper -- white 1 cup cream -- heavy 1/2 cup milk 1 green onion -- grated 1 teaspoon dill weed -- dried or 1 tablespoon fresh dill -- chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Vegetable Gumbo Creole Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound okra -- sliced diagonally 20 ounces frozen okra -- sliced boiling salted water 1 rib celery -- sliced diagonal 2 bell peppers -- cut in strips 20 ounce lima beans -- frozen 8 ears corn kernels -- fresh 20 ounces corn -- frozen margarine bread crumbs 1 small onion -- chopped 4 ripe tomatoes -- sliced 2 serrano chiles -- thinly sliced 1 teaspoon fresh basil -- chopped 1/2 teaspoon dried basil -- crumbled salt and pepper -- to taste Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle with chiles and season with salt and pepper. Dot with margarine and sprinkle with bread crumbs. Repeat layering until casserole is filled. Top with a layer of okra that has been dipped in crumbs and lightly sauteed. Bake uncovered in preheated 300F for 1 hour. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : This can be baked in the morning and reheated slowly before serving. It tastes even better the second day Nutr. Assoc. : 0 * Exported from MasterCook * Broccoli Cheese Souffle Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Main Course Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ozs. broccoli -- cooked 1 cup nonfat cottage cheese 1 tablespoon milk 1 1/2 tablespoons butter 1 tablespoon all-purpose flour 3 Large California Fresh Eggs -- separated 1 teaspoon Dijon style mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 ozs. Monterey Jack cheese -- shredded Preheat oven to 3750F.Puree cooked broccoli, cottage cheese and milk in blender. Melt butter in saucepan and stir in flour. Add egg yolks, mustard, broccoli mixture, salt and pepper.Cook until thickened. Remove from heat and stir in cheese. Source: "California Egg Commission" S(Internet Address): "http://www.eggcom.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0