Spaghetti Squash Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds spaghetti squash — halved lengthwise
1 cup nonfat ricotta cheese
10 ounces package frozen chopped spinach — thawed and
drained
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon Italian seasoning — crushed
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
1/2 cup nonfat mozzarella cheese — shredded
1 3/4 cups spaghetti sauce
1/2 cup part skim milk mozzarella cheese — shredded

1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook

squash 20 minutes or until fork-tender. Remove from water. Halve squash
lengthwise; remove seeds. MICROWAVE: Halve squash lengthwise. Scrape out

seeds. Place cut-side down on a microwave-safe dish and cook for about 20
minutes on HIGH or until fork-tender, turning over once and covering with
wax paper.
Cool squash slightly and with a fork separate into strands. Set
aside.

2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
beaters,
and seasonings; mix well. Spread evenly in a 13×9-inch baking dish coated
with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over

the spinach mixture.

3. In a large bowl, combine the squash and spaghetti sauce; toss to coat
well. Arrange squash mixture on spinach mixture; top with the part skim
milk mozzarella cheese. Cover with foil; bake at 375° F. for 30 minutes

or
until hot and bubbly. makes 6 servings.

per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg
cholesterol
(17.3g PRO/5.3g FAT/30.2g CHO)

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NOTES : FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the
part skim milk cheese. Add to the top of the dish during the last 5
minutes
of cooking. Remove from oven promptly when the cheese has melted.
per serving: 208 Kcal 4g fat (2g sat fat) 15% CFF 645mg Na 5mg
cholesterol
(17.7g PRO/3.8g FAT/ 30.6g CHO)

SODIUM: The spaghetti sauce is providing 39% of the Na. The salt is
providing 14%. Sodium from the combined cheeses is 23% of the total.
Using
all part skim milk mozzarella cheese will increase the fat per serving by
1.5g and decrease the sodium by 17mg.

Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921

Old-fashioned Strawberry Shortcake

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Pour a pint of whipping cream into a tall, narrow mixing bowl, then put the
beaters from an electric mixer in the bowl. Put everything in the freezer to
chill. Prepare biscuits using Bisquick and the recipe on the box. While
biscuits are baking, wash, hull and slice a quart of strawberries. Add 2
tablespoons or so of sugar and mash them slightly to bring on the juice. Take
the cream from the freezer and beat it with an electric mixer. Cool the baked
biscuits slightly, then split, fill and top with berries and whipping cream.

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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Title: Pork Chop Suey
Categories: Ethnic, Meat/pork, Ethnic, Chinese
Yield: 5 servings

1 lb Lean pork; cut into 1/4-inch
-wide strips*
1 tb Bacon or pork fat
2 c Celery; diced
3 md Onions; sliced
3/4 ts Salt
1 c Boiling water
1 tb Molasses
1 tb Soy sauce
3 tb All-purpose flour
2 cn Chop suey vegetables (10oz)**
White rice and/or chow mein
-noodles

* pork should be cut into no more than 1/4 inch so it
will be well cooked, but do not cook longer that the
time given for the finest chop suey. ** original
recipoe called for a No 2 can which, in 1952 was 18-20
ounces

SAute pork for 5 minutes, until delicately browned in
the hot fat. Add celery and onions and cook 2-3
minutes longer until slightly softened. Add salt and
boiling water; cover and simmer 15-20 minutes. Add
molasses, soy sauce and flourthat has been blended
smooth with 1/2 cup water. Cook until mixture boils,
stirring constantly; then add drained chop suey
vegetables and continue cooking until thoroughly
heated. Serve with hot fluffy rice and/or chow mein
noodles and additional soy sauce if desired.

Nutritional info per serving: 249 cal; 14g pro, 26g
carb, 11g fat (37%)

Source:Modern Encyclopedia of Cooking by Meta Givens,
1952 Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

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Date: 30 Aug 93 13:25:10 +0800
From: “Lynn Warble”

Alan’s garden salsa

Okay folks. My husband, Alan, has a very simple recipe for salsa
that we have been using on top of everything lately. Great way to
use our tomatoes and hot peppers out of the garden.

1 – 2 cups chopped fresh tomatoes (depending on how hot you like it)
1 chopped onion
1 halapenio pepper, chopped finly
1 hot banana pepper, chopped finely
Lots of fresh cilantro from garden
(Also can use the green coriander seeds from the cilantro plant)

This is garden salsa. Eat it over beans. Over rice. My personal
favorite is in big heaps on top of a baked pita. Enjoy.

OYSTER STEW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters and liquor
2 c Milk, scalded
1 T Butter
1 x Salt pepper

Heat the oysters in their liquor about 5 minutes until the edges curl.
Skim off the top. Combine oysters and liquor with the scalded milk,
add the butter and the seasoning to taste. Serve immediately.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Date: Fri, 01 Oct 93 08:16:38 CDT
From: zoe@palm.cray.com (Zoe Jobson)

Low fat fruit cake (possible eggs)

2 Egg whites (Or replacer – havn’t tried it with this yet)
2 cups wholewheat flour
1 tin crushed pinapple – complete with juice
1 mushy banana – any ripeness as long as it isn’t green
1 scoop dark raisins (about 2 cups I think)
2+ tablespoons mollasses. (Modify to your own taste)
spices – 2-3 or your favorite cake spices – I use nutmeg cinamon and ginger
2 spoons of baking powder.
I prepared 7-8 inch loose bottomed cake tin.

Heat oven to approx 400

Put the flour in a mixing bowl (Don’t add the baking powder yet) Add
the pinnapple and its juice (This is why don’t add the powder they
react too quickly and all the fiz gets mixed out of the cake and it
comes out a little flatter). Break the banana into chunks and add to
the flour and pinnaple mash the Banana roughly with your mixing spoon,
mix together, add egg whites and enough water to get a thick batter
(very thick or the fruit will sink), add the mollasses and spices,
when these are mixed in add the raisins. Then add the baking powder
and as soon as you have it mixed in pour it straight qinto the tin
smooth the surface and put in the oven. You have to be quick with the
baking powder and not mix too much – just enough to get it
distributed, if you spend too long, again you risk all the fizz
getting knocked out of the cake .

Bake for about 40 minutes – its done when a knife stuck into the cake
comes out looking clean. My only trouble with this cake is that it
tends to stick to my rather old and cheep bakeware. This makes a very
moist cake that has been kept for up to a week – it should last longer
but somehow ours never stays around long enough to find out.

Title: Sour Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

4 c Flour
4 ts Baking powder
1 ts Salt
1 c Sour cream
1 1/4 c Milk; sour
1 ts Soda

Mix all ingredients, bake in moderate oven about 10 or 20 minutes.
Notes: Exact temperature not given. Moderate is 350 – 400 F.
Source: Boxbury Grage, Morgan County, OH
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VEGETABLE QUESADILLAS

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Appetizers – Hors d’Oeuvres Sandwiches
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole tortillas — whole wheat
2 1/2 tablespoons canola oil — divided
2 tablespoons onion — chopped
1 whole carrot — sliced
1 cup zucchini — chopped
1 cup tomatoes — chopped
1 tablespoon jalapeno peppers, canned — chopped
4 tablespoons goat cheese
1/2 cup salsa — optional

Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan. Add onions and
carrot and cook over low heat 3 minutes or until onion is soft but not brown.
Add zucchini and cook 2 minutes.

Stir in tomatoes and jalapenos – cook until just heated through.

Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet.
Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and
spoon 1/4 of mixture and 1/4 of goat cheese onto half of the tortilla. Fold
the other tortilla half over the filling. Slide onto warm serv ing plate.
Repeat with other tortillas and serve immediately.

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Title: Filo Nests
Categories: Greek
Yield: 8 servings

1 lb Filo sheets, thawed
-(about 16 sheets)
Butter-flavored non-stick
-cooking spray
8 t Finely chopped pecans
-or cashews

Take 1 filo sheet and lightly spray with non-stick cooking spray.
Sprinkle center with 1 teaspoon nuts. Top with another filo sheet and
lightly spray with cooking spray. Fold over 4 corners of top sheet
toward center. Crimp bottom filo around sides to form 5″ round shell
or nest, making hollow center.

Repeat with remaining filo sheets, placing side by side on lightly
buttered baking sheets. Bake at 350’F. 15-18 minutes or until golden
brown and crisp throughout.

Makes 8 nests.

MMMMM

SPICY EGGPLANT-MISO SAUTE WITH BULGUR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bulgur
3 c Boiling water
1/4 c Miso
3 tb Water
1 tb Honey
2 ts Sesame oil
2 tb Safflower oil
1 md Eggplant, peeled diced
1 ea Garlic clove
1 t Minced fresh ginger
1/4 lb Pressed tofu, diced
1 bn Green onions, sliced
1/2 ts Hot red pepper flakes

Place bulgur in a heat-proof serving dish. Pour on boiling water
let stand while preparing the other ingredients. Mix together miso,
water, honey sesame oil. Set aside. Heat oil in a wok saute
eggplant for 5 minutes, stirring. Add garlic ginger saute for 2
minutes. Add tofu saute for 5 minutes. Add miso mixture stir
fry for 4 minutes. Add onions pepper flakes cook till tender.
Pour off any excess water from the bulgur. Fluff with a fork top
with eggplant. Serve immediately.

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