1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 3 c Whole Wheat Flour 1/2 ts Salt 1 tb Dried Oregano 2 tb Vegetable Oil 1 c Water 3 c Part Skim Mozzarella Cheese, -grated 10 oz Package Frozen Broccoli -Spears, defrosted and -chopped -or- 2 c Cooked Fresh Broccoli, -chopped 1 c Pizza Sauce To make the crust, dissolve the yeast in the warm water in a large bowl. Add the flour, salt, oregano, oil and 1 cup water. Mix well. Knead the dough on a lightly-floured surface for about 2 minutes, or until the dough is smooth. Place the dough in an oiled bowl. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk. Punch down the dough. Divide into two parts. Press half the dough onto the bottom of a 10-inch oiled pie pan., Sprinkle the cheese and broccoli over the dough. Press the other half of the dough into a 10-inch round. Set on top of the cheese and broccoli. Crimp the edges together. Make several slashes in the top crust. Bake in a 400-degree oven for 20 to 25 minutes, or until golden brown. Remove from the oven. Spread on the pizza sauce. Bake for 5 minutes. Serves 8 One Serving = Calories: 282 Carbohydrates: 37 Protein: 16 Fat: 10 Sodium: 424 Potassium: 425 Cholesterol: 16 Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. |
1 c Wild rice, uncooked 1 lb Fresh mushrooms, sliced -thickly 1 c Minced onion 3 c Vegetable broth 3 Cloves garlic, minced Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350 degrees for about 1 1/2 hours. I use the "jumbo domestic Canadian" wild rice for the best results, but any wild rice will taste good. I usually stir after an hour of baking. The liquid is absorbed all at once toward the end, don't panic! I add a teaspoon of salt when entertaining SAD eaters, and often increase the amount of onion and garlic when my husband and I are eating alone. I am a wild rice fanatic and mail order mine from a place in Minnesota. I can e-mail the address to anyone who is interested. Anne Cox From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) |
4 c Vegetable broth 1 lb Carrots, diced 1 bn Of broccoli flowerets 1/2 Head cauliflower flowerets 1 lb Potatoes, cut into bite -sized pieces 1 Onion, diced 1 ts Or more of your favorite -seasoning 1/2 ts Ground curry 1/8 ts Ground pepper 1 cn Skimmed evaporated milk -chopped parsley -(optional) -seasoned croutons -(optional) Over low heat in a soup pot, cook half of the carrots, half of the broccoli, potatoes, and onion in the broth for about an hour. Add milk and stir thoroughly. Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes. Return to the pot. Add the seasonings and remainder of the carrots and broccoli and cook about 10 minutes longer. If you want it even thicker, add more potatoes, which you can also blend separately and add in. Serve hot, topped with parsley and seasoned croutons. If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up. Note: for my vegan daughter, I blended before adding the milk and put hers aside. It was green soup! [email protected] From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) |
-----POUND CAKE----- 1 c Softened butter 1/2 c Shortening 3 c Sugar 5 lg Eggs 3 c Sifted cake flour 1/2 c Cocoa 1/4 ts Baking powder 1 1/4 c Milk 1 t Vanilla -----FUDGE FROSTING----- 2 c Sugar 1/4 c Cocoa 1/4 ts Salt 2/3 c Milk 1/2 c Shortening 1 t Vanilla Beat butter and sugar until creamy. Beat in eggs, one at a time, just until yellow disappears. Combine dry ingredients and add to creamed mixture alternately with milk, beginning and ending with flour, just until blended after each addition. Stir in vanilla. Bake in a greased and floured 10" tube pan 1 hour at 325F., until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack 10-15 minutes before removing and cooling completely on rack. Spread with frosting. Frosting: Combine sugar, cocoa, salt, milk and shortening in saucepan. Boil 2 minutes over medium heat, stirring constantly. remove and add vanilla. Beat at high speed until smooth and of the proper consistency. Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95 |
2 pounds shrimp (in shells) 1/4 cup olive oil 1/4 cup salad oil 1/2 onion -- finely chopped 1 tablespoon parsley -- chopped (optional) 4 fresh tomatos -- skinned & chopped 1 pod garlic -- chopped 1 pinch saffron 2 ounces dry white wine salt and pepper -- to taste Peel tomatoses (place in boiling water for about 1 minute to loosen skin. Set aside to cool.) Saute shrimp in oil for about 2 minutes on each side. Remove shells. Season to taste ( I used lime juice and hot pepper sauce) . Set aside. In same pan, saute onion until golden; add next 3 ingredients (I skipped parsley as I didn't have any). Cook 10 minutes. Add white wine. [NB: Original recipe called for 1 ounce. I added at least another ounce. Can't be precise. I just poured it out of the glass I was dirinking out of) . Saute a bit longer until sauce cooks down. Add shrimp and let simmer 3 minutes. Don't overcook the shrimp! Serve over rice. My notes: The original recipe called for a "tube" of saffron. I don't know how much that is, so I put in about a pinch. I suppose the dish could live without it. It also called for vegetable oil only, but I used half vegetable oil and half olive oil. I used nice large shrimp - and that made a difference. |
4 lb Corned beef brisket 12 oz Bottle of beer 1 sm Onion, peeled 1 Bay leaf 1/2 ts Whole cloves 4 Black peppercorns 2 Stalks celery with leaves 8 Potatoes, peeled and halved 8 lg Carrots, peeled and halved 1 md Head green cabbage, Quartered 1. Place the brisket in a deep kettle and add cold water to just cover. 2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About 30 minutes before the meat is done, remove and discard the onion and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage quarters and simmer an additional 15 minutes, or until the vegetables are done to the desired tenderness. Note: Additional water can replace the beer in this recipe. |
3 tb Chili powder 2 ts Ground cumin 1 1/2 ts Garlic powder 1/4 ts Dried oregano leaves 1/2 ts Ground red pepper Combine all ingredients. Store. covered. in airtight container. Shake before using to blend. Yield: about 1/3 cup ///oo/ From the hearth in Sandee's Kitchen... |
Batter: 16 oz Reduced fat chocolate cake -mix 1 c Water 1/2 c Fat-free sour cream 2 Egg whites; whipped 8 oz Fat-free cream cheese; -softened 1/3 c Granulated sugar 2 Egg whites; whipped 1/4 c Coconut Topping: 16 oz Reduced fat milk chocolate -frosting 8 oz Fat-free cream cheese; -softened Recipe by: Cooking In Clay Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in a mixing bowl; set aside. In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut. Line bottom and up sides of pot with waxed paper. Pour 1/2 of the chocolate mixture and spread cream cheese mixture on top. Pour remaining chocolate mixture over top. Cover and place in a cold oven. Set temperature to 400. Bake for 60 minutes. Meanwhile to prepare topping, combine frosting and remaining cream cheese in a mixing bowl. Mix until smooth. If frosting is too thick add a little water. Spread over cooled cake. ----- |
12 Outside ribs celery, trimmed -and cut into 3" lengths 1/2 c Part-skim ricotta 1/2 c Low-fat cottage cheese 2 oz Crumbled blue cheese ds Tabasco or other hot sauce Prepare the celery and place in a bowl of ice and water. Cover and refrigerate until ready to serve. In a food processor, puree the ricotta and cottage cheese until smooth. Transfer to a small bowl. Add the crumbled blue cheese mixture and a dash of Tabasco; stir until blended. Cover and refrigerate until ready to serve. At serving time, drain the celery and pat dry with paper towels. Stuff each rib of celery with a rounded teaspoonful of the blue cheese mixture and arrange on a platter. Nutritional analysis per serving: 44 calories; 2 grams total fat; 4 grams protein; 2 grams carbohydrates; 7 milligrams cholesterol; 152 milligrams sodium. |
-Dorothy Cross TMPJ72B -FILLING: 2 oz Semisweet chocolate 2 tb Instant coffee powder 2 16-oz. containers nonfat -cottage cheese (4 cups) 1 pk (8 oz) low-fat cream cheese; -at room temp 1 1/2 c Sugar 1 Large egg 2 Large egg whites 1 c Low-fat sour cream 3/4 c Unsweetened cocoa powder 2 tb Cornstarch 1/8 ts Salt 1 ts Pure vanilla extract The crust ingredients and directions are in part 2 of this set. Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH |