Title: Carob Chip Cookies
Categories: Cookies
Yield: 36 servings

1/4 c Mashed banana
1/4 c Vegetable oil
1 lg Egg
1 c Unbleached white flour
1 c Rolled oats
3/4 c Carob chips

Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil
until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop
batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees
for 10 minutes or until cookies just start to brown around the edges. Cool
on wire racks.

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1 pkg. white navy beans
1/2 barley
4 c. water
2 veg. bullion cubes
chopped carrots, onions and celery (1/4 – 1/2 c. each)
1/2 t. sage
6 squirts liquid smoke
salt, pepper
Soak beans overnight in cold water enough to cover. Drain. Out 4 c.
water in crock pot with bullion cubes. Add chopped veggies, beans
and sage. Cook 3 hours or better on high. Add barley, salt pepper
and liquid smoke. Cook another hour. Voila!

Hint: Prepare this before going out for the day, add liquid smoke
and barley one hour before eating. Time will vary with crock pots
and temperature but this is a SIMPLE recipe. NO FAT.

Caribbean Rub Or Jerk Rub (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Seasoning-Sc Bbq-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons garlic — minced
6 tablespoons onion — minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons minced fresh thyme
4 1/2 teaspoons cinnamon
1 1/2 teaspoon nutmeg
1/2 teaspoon ground habanero
2 lemons — zest of

In a bowl combine all ingredients.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997

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Title: Cream Of Cauliflower Soup
Categories: Soups
Yield: 6 servings

2 1/2 c Cold Water
1 cn (10 1/2 Oz.) Reduced
Sodium Chicken Broth
6 c Caluiflower Flowerets
1/3 c Instant Nonfat Dry Milk
1 tb Flour
1/8 ts Ground Nutmeg
1/4 ts White Pepper
Minced Fresh Parsley
Lemon Wedges

Combine Water Broth in A Large Saucepan; Bring To A Boil.
Addcauliflower; Return To A Boil. Reduce Heat Cook 10 Min. OR
Until Tender. Remove Cauliflower From Broth, Reserving Broth. With
Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR
Until Cauliflower Is Finely Chopped, But Not Pureed.
Combine Milk Powder, Flour, Nutmeg, Pepper; Add To Reserved Broth,
Stirring Well With A Wire Whisk. Add Chopped Cauliflower Bring To A
Boil; Reduce Heat Simmer 15 Min. OR Until Slightly Thickened.
Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)

MMMMM

TORTILLA SOUP, LEGENDS RANCHO DELUXE

Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon canola oil
8 whole corn tortillas — cut into 1″ strips
1 cup onion — diced
1 1/2 tablespoons jalapeno peppers — seeded
— minced
5 cloves garlic — minced
1 tablespoon tomato paste
42 ounces canned tomatoes — undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas — cut into 1/4″ strips
2 cups boneless skinless chicken breasts — cooked
— shredded
1 cup avocado — diced
1/2 cup sharp cheddar cheese — shredded
1/2 cup fresh cilantro — chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1″ tortilla
pieces – cook 2 minutes or until crisp – stirring occasionally.

Add the onion, jalapeno and garlic – saute 3 minutes.

Add tomato paste and tomatoes – bring to a simmer and cook 10 minutes.

Stir in cumn and broth – bring to a boil. reduce heat to medium and
simmer – uncovered – 40 minutes or until reduced to 8 cups.

Place half of soup in a blender – process until smooth – pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp – set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.

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Summer Strawberry Soup

Recipe By : Yankee Magazine – 6/96
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt fresh strawberries — hulled
2 c water
1/2 c buttermilk
1/2 c fresh orange juice
juice of 2 lemons
1 tbsp chopped fresh mint
1/4 c brown sugar — optional
5 tbsps plain yogurt
mint sprigs — for garnish

In a stainless-steel or enameled saucepan, combine everytning but the
yogurt and the mint garnish. Bring to a boil, reduce heat and simmer
gently for 10 minutes. Cool slightly, then puree in a blender or food
processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt
through each portion and garnish with mint sprigs.

– – – – – – – – – – – – – – – – – –

Per serving: 115 Calories; 1g Fat (11% calories from fat); 3g Protein;
24g Carbohydrate; 4mg Cholesterol; 33mg Sodium

NOTES : Orange and mint enhance this smooth appetizer.

Date: Mon, 13 Mar 95 09:14:00 EST
From: “Ann Lally”

last night I made the best cookies with a minimal amount of fat. No
added fat, just whatever naturally occurs in oatmeal. So here it
goes….

Applesauce Oatmeal Drops
1/4 c brown sugar 1 tsp baking powder
1/4 c white sugar 1/2 tsp salt
3/4 c natural unsweetened applesauce 1 c rolled oats
1 c sifted all purpose flour 1/2 c seedless raisins

Mix sugars and add applesauce. Sift together dry ingrediants 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.

Title: HOLIDAY CHARLOTTE
Categories: Desserts, Holiday
Yield: 1 (9-inch) c

1 pk Ladyfingers (3-oz pkg)
1 c Sugar
1/2 c Water
8 Egg yolks
1 lb Semi-sweet chocolate
– melted
1 c Whipping cream; whipped
Fresh cut peaches, apricots
Pears, strawberries,
Raspberries, papaya and kiwi
1/4 c Apple jelly, melted

Separate ladyfingers and line bottom and sides of 9-inch charlotte mold or
bowl. Combine sugar and water in small saucepan. Bring to boil. Boil 2
minutes. Cool. Beat egg yolks in large bowl. Gradually beat in sugar syrup.
Blend in melted chocolate. Fold in whipped cream. Turn into ladyfinger-
lined pan to within 1 inch of rim. Chill until set. When ready to serve,
remove cake from mold. Fill top of cake with fruit, then brush fruit with
melted apple jelly.

Created by: Le Petit Four, Los Angeles

(C) 1992 The Los Angeles Times

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SCHUMANN’S SEAFOOD GUMBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Flour, leveled
6 Cloves garlic, chopped
1 3/8 c Chopped bell pepper
3 lb Unpeeled shrimp
1 sm Can tomato sauce
1/4 Bunch parsley, chopped
1/2 ts Tabasco sauce
2 lb Selected okra
Salt pepper to taste
1/2 c Shortening
1/2 c Diced onion
1/2 c Chopped celery
3 qt Water
1 lb Crabmeat
1/2 ts Thyme
3 Bay leaf
1 tb Worcestershire sauce

Boil shrimp in salted water for 5 min.; save stock.
Clean shrimp and set aside. Cut okra into thin rounds
and brown in shortening. Do not scorch. In another
pan, make a roux with flour and shortening. Add
garlic and cook until golden brown. Add onion, bell
pepper, celery and parsley. Cook until transparent.
Add tomato sauce, simmer 10 minutes. Stir in shrimp
stock and blend well. Add thyme and bay leaves, cook
1 hour. Last 20 minutes, add shrimp, crab, salt,
pepper, Tabasco sauce, Worcestershire sauce and okra.
Cover pot and allow to simmer gently at least 1 hour.

– – – – – – – – – – – – – – – – – –

Title: HERBED SPINACH BALLS
Categories: Appetizers, Vegetables, Herbs, Freezer, Usenet
Yield: 12 servings

20 oz Spinach (frozen),
-chopped
2 c Herb stuffing mix
3/4 c Parmesan cheese,
-grated
1 t Garlic, finely minced
1 md Onion, finely chopped
3 Eggs, beaten
1/4 lb Butter, melted

Preheat oven to 350 degrees F. Thaw spinach and remove excess liquid. Add
remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs
and butter) and mix well. Form the mixture into small balls and place on a
baking sheet. Bake for 15 minutes at 350 degrees F.

NOTES:

* A delicious appetizer or vegetable dish — I learned this recipe from my
mother. I think she originally found it in the _Troy (NY) Times Record_.
Yield: Serves 12-20.

* These can be made up ahead of time and frozen. If frozen, increase
cooking time by 10-15 minutes.

* Herb stuffing mix is a commercial preparation of bread crumbs and herbs
and seasonings that is packaged for stuffing a turkey or chicken. You can
make your own if you like.

* This recipe makes about 80 appetizer-size balls, or about 40 larger
balls to use as a vegetable dish at a meal.

: Difficulty: easy.
: Time: 20 minutes preparation. 15-30 minutes baking.
: Precision: Approximate measurement ok.

: Jim Roche
: University of Rochester, Computer Science Dept., Rochester, New York, USA
: roche@cs.rochester.edu rochester!roche

: Copyright (C) 1986 USENET Community Trust

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