1 md Red Cabbage 12 oz Cranberries -- fresh 1 c Water 1/4 c Red Wine Vinegar 2 T Brown Sugar 1 T Lemon Juice 1 t Ground Cloves Wash & finely shred cabbage. In lg skillet, toss cabbage with cranberries. Combine remaining ingredients in a bowl. Pour over cabbage. Simmer until cabbage and berries are tender. Serves 8 Recipe By Home Cooking, Nov. 1994 Posted by Posted by Posted by Posted by Posted by [email protected] (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. |
5 ea Bacon; slices 1 t Sugar 2 T Vinegar 1/4 c Wine; red or white 1/2 ea Red cabbage; head, shredded 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1 T Caraway seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. |
2 ea Red beets; bunches 1 x ----------marinade---------- 2 T ;water 1/4 c Vinegar 2 T Caraway seeds 1 t Sugar 2 T Onion; minced 1 t Horseradish 1/4 t Cloves; ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. |
3 lg Red bell peppers -- roasted, peeled & seeded 1 ea Garlic clove 1/2 tb Wine vinegar 2 c Whole wheat couscous 3 tb Soy margarine 1/2 md Onion, chopped Sea salt Freshly ground black pepper 3 c Lightly steamed vegetables -- broccoli, cauliflower, -- mushrooms, carrots, etc 2 c Soy yogurt 1 tb Chopped fresh dill To roast red peppers, place under broiler or rotate over a gas flame until skin blisters and is completely black on all sides. Place peppers in a paper bag for 15 minutes to cool. Scrape away charred skin, then seed. In a blender or food processor, puree peppers, garlic and vinegar. Scrape into a bowl and set aside. In a large saucepan, bring 4 cups water to a boil. Stir in couscous and margarine, cover and remove from heat. After 10 minutes, stir again to fluff. Add red pepper puree, onion and seasonings to couscous and mix well. Place in a lightly greased ring mold and refrigerate at least an hour. To serve, unmold on a serving plate and fill with vegetables. Combine yogurt and dill in a small bowl and serve as a sauce with the couscous ring. |
1 1/2 c Lentils (regular, not red) 7 c Water 1 md Yellow onion, chopped 3 To 5 cloves garlic, minced Or pressed 1 T Olive oil 1 t Salt x Freshly ground black pepper x Juice of one lemon Bring the lentils and water to a boil in a large soup pot, then reduce heat and simmer. When the lentils have cooked for about 40 minutes, saute the onion and garlic in the olive oil until the onion is soft, then add the mixture to the lentils, along with the salt and plenty of black pepper. Simmer for another 30 minutes or so. Just before serving, add about half the lemon juice, then taste to see whether you want to add the rest. Add more salt and/or pepper if you like. This is a very simple and soothing soup. From: [email protected] (Janet M. Lafler). rfvc Digest V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. |
2 c Fresh spinach,chopped 2 Red snapper fillets (about -12 ounces) 1/4 c Dry white wine 2 tb Lemon juice 1 Egg white 8 md Shrimp,finely chopped 8 Bay scallops,finely chopped 1 sl Bread,toasted and cubed 1/4 c Cream Salt,ground white pepper and cayenne pepper Thin slices lemon for garnish Put spinach into a baking dish and cover with plastic wrap.Microwave on high 1 minute to wilt.Transfer spinach to a medium bowl.Place fish in same baking dish;pour wine and lemon juice over fish.Set aside. Beat egg white lightly with spinach.Add shrimp,scallops,bread and cream.Add seasonings to mixture and sprinkle some on fish as desired. Mound shrimp mixture on top of fish and garnish with lemon slices. Cover with waxed paper and microwave on high 5 to 6 minutes or until fish is done.Makes 2 servings. |
1 t Oil 1/2 c Finely chopped onion 4 c Coarse shredded red cabbage 1 c Chopped peeled apple 2 ea Whole cloves 1/2 ea Bay leaf 1 T Sugar 1 1/2 T White vinegar In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. |