Sabrett Onions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Favorites
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium onions
1 tablespoon vegetable oil
1 tablespoon paprika
—–up to 1-1/2 tablespoon
1/4 teaspoon cumin
1/8 teaspoon salt
3 dashes pepper
1/2 cup water

Slice onion thinly into rings about 1/4″ thick or less. Separate rings.
Heat oil. Gently toss in onions till all are coated with oil. Stir in
spices. Cover and braise slowly over very low heat, stirring occasionally.
Braise about 10 mins, being sure onions don’t brown. Add water, if needed.
Braise an additional 10 mins.

Onions can be made hours in advance, but if they are to be held more than an
hour, additional water may have to be added.

SEE NOTES

ORIGINATOR Long forgotten.
SUBMITTED BY Grace Wagner (wgmm@main.citynet.net)
DATE 9/11/96

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NOTES : These are very similar to the onion topping served on frankfurters
by the New York City street vendors.

SAUSAGE PATTIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Tempeh
—–REGULAR SEASONINGS—–
1/2 ts Sage
1/2 ts Marjoram
1/2 ts Thyme
1/2 ts Cumin
2 tb -Warm water
2 tb Soy sauce
2 tb Oil
—–ITALIAN SAUSAGE SEASONINGS—–
2 Garlic cloves — pressed
1/2 ts Red pepper flakes
1 t Oregano
1/4 ts Black pepper
2 tb Flour
2 tb Oil
2 tb Soy sauce

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix
together dry seasonings, then stir in water, oil and soy sauce. Press
firmly into thin patties. Fry in a little oil until browned on both sides.

Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties
or crumble on top of pizza before it is baked.

From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard; 73540,700

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Tex Mex Potato Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Yukon gold potatoes — peeled

%%%%%%%%%%%%%%%%%%%%%% %%%%% DRESSING %%%%% %%%%%%%%%%%%%%%%%%%%%%
1/4 cup red wine vinegar 2 garlic cloves, minced 1 tsp dijon mustard 1/4 cup
canola oil 1 tsp sesame oil 1 tbsp fresh chopped basil 1/2 tsp EACH salt and
pepper 1/8 tsp EACH chili powder and ground cumin
%%%%%%%%%%%%%%%%%%% %%%%% SALAD %%%%% %%%%%%%%%%%%%%%%%%%
1 EACH red, orange and yellow bell peppers, seeded and diced 14oz tin of red
kidney beans, rinsed and drained 1 large ripe avocado, peeled and sliced 1/4
cup
shredded fresh basil
Cook potatoes until fork tender, drain, cool and cut into bite sized chunks.
Mix in remaining salad ingredients. Whisk together the dressing ingredients,
pour over salad, toss gently to coat. Chill salad for at least 1 to 1-1/2 hours
to allow flavours to blend.
Sprinkle fresh basil on top as garnish. Makes 6-8 servings.

For more authentic taste and looks, roast peppers until skin is charred, peel
off blackened skin and then cut into chunks.

Origin: Adapted from a recipe in Appeal, Spring 1995.
Shared by: Sharon Stevens, Mar/95. From: Gaye Levy Date: Sun, 03-1

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Pizzettas (R T)

Recipe By : Polenta by Brigit Legere Binns
Serving Size : 5 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Eat-Lf Mailing List
Italian Low Fat
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pizza Dough:
2/3 C Warm Water — (Abt 110 Deg F)
1/2 Tsp Sugar
1 Tsp Active Dry Yeast
2 C All-Purpose Flour
1/2 C Polenta — Or
Coarsely Ground Cornmeal
2 Tbsp Whole-Wheat Flour
1 Tbsp Finely Chopped Rosemary — Or 1 Tsp Dried
1 1/2 Tbsp Extra Virgin Olive Oil — *Note Plus
2 Tbsp Additional Water
1 Tsp Coarse Sea Salt

*NOTE: The original recipe used 2 T olive oil but I decreased it and added
the additional water which was not called for in the recipe.

To Make The Dough:
In a glass measuring cup with a lip, combine the water and the sugar and
stir to mix. Sprinkle the yeast over the top and allow to stand for 10
minutes until it has a frothy head. If no frothy head forms, the yeast is
bad and you will need to start again.

In the bowl of a food processor fitted with the metal blade, combine the
all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil,
and salt. Process briefly just to blend. With the motor running, pour the
yeast mixture steadily through the feed tube and process until the mixture
forms a rough ball on the central stem. If the dough has not formed a ball
within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of
water over the dough, then process again. The dough should be processed for
a total time of about 45 seconds. Replace the feed tube cover so that no
air will get in (I also covered the food processor with a towel to maintain
the heat … I had the air conditioner on all day so it was cool in my
house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or
until it has doubled, puffed, and softened.

While the dough is rising, prepare any toppings you want to use. I used
rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and
toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green
bell peppers, and capers. I just matched whichever I wanted onto each of
the pizzas.

If you need to hold the dough for baking later…just form the individual
pizzas (without topping them) and put them onto a refrigerator on nonstick
cookie sheets for up to 2 hours. They do not need to be reheated when you
take them out of the refrigerator and put the topping on them.

Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone.

Process the dough in the food processor again for 5 seconds, then turn it
out onto a lightly floured board. Work the dought together to forinto 8 to
10 equal-sized balls. (I made 5 individual pizzas with the dough…as I
wanted them to be a bit large to hold the fillings I had chosen.) Place
the dough balls on a lightly oiled large baking sheet, covered with a
slightly dampened towel, and allow to rest for 15 minutes. Press each ball
out into a 3 inch round. Put the toppings on and leave a 1/4-inch border
around the edge.

Bake for 10 – 12 minutes.

These were wonderful!!

Entered into MasterCook and tested for you by Reggie Dwork

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NOTES : Cal 282.4
Fat 4.8g
Carbs 51.8g
Fiber 1.6g
Pro 7.1g
Sod 379mg
CFF 15.6%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3399 0 1582 4860

Title: Chocolate Smunchies
Categories: Diabetic, Desserts
Yield: 35 servings

1 pk Sugar-free chocolate pudding 70 Graham cracker squares
2 c Nonfat milk Low-cal whipped topping
3 c Peanut butter

MY NOTE: The first time you might want to use just part of the
pudding for smunchies. Some whipped topping recipes and mixes freeze
OK for a few days but haven’t tested any longer than a week.

Mix chocolate pudding according to directions on package using nonfat
milk. Cool thoroughly. Mix peanut butter with pudding. Drop 1 Tbsp.
onto 1 square graham gracker. Place (1 Tbsp ?) low-calorie whipped
topping on top of pudding mixture, cover with second graham cracker
square. Freeze until ready to use.

each serving – 200 calories, 1 starch, 1 med. fat meat, 1 fat 17 grams
carbohydrate, 8 grams protein, 12 grams fat, 142 mg sodium

Adapted from Exchanges for All Occasions by Marion Franz 1993 edition
Shared but not tested by Elizabeth Rodier Jan 94

MMMMM

Title: VICHYSSOISE
Categories: Soups
Yield: 12 servings

4 tb Butter or margarine
4 Leeks; mostly white part
– chopped
1 Onion; chopped
4 c Water
4 c Chicken broth
2 1/2 tb Flour
Salt, white pepper
4 Potatoes; peeled and cubed
1 c Whipping cream
2 c Half and half
Chopped chives

Melt 1 tablespoon butter in large kettle, add leeks and onion and cook
until tender but not browned. Add water and broth and bring to boil. Knead
flour into remaining 3 tablespoons butter to form paste and stir into
boiling mixture with wire whisk to blend well. Season to taste with salt
and white pepper. Add potatoes, reduce heat and simmer until potatoes are
soft. Press through sieve. Cool. Add cream and half and half to soup, then
chill. Top each serving with sprinkling of chopped chives.

—–

Date: Tue, 03 Jan 95 21:27:02 EST
From: PAMCAM@delphi.com

from the “Secrets of Fat Free Baking” book by
Sandra Woodruff, RD.

Carrot Raisin Cookies
Yield 32 Cookies
Nutritional Facts:
Calories: 48
Fat: 0.3 grams
Protein: 1.2 grams
Cholesterol: 0 mg
Sodium: 27 mg
Fiber: 1.2 gram
Calcium: 6 mg
Potassium: 64 mg
Iron: 0.4 mg

1-1/4 cups whole wheat flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup prune butter
1/4 cup plus 2 tablespoons honey
3/4 cup finely grated carrots
1/3 cup golden raisins

1. Combine the flour, oats, baking soda, and cinammon, and stir to mix well.
Add the Prune Butter, honey, and carrots, and stir to mix well. Stir in the
raisins.

2. Coat a baking sheet with nonstick cooking spray. Roll the dough into 1
inch balls, and place 1-1/2 inches apart on the sheet. (If the dough is too
sticky to handle, place it in the freezer for a few minutes.) Using the
bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.

3. Bake at 275 degrees for about 18 minutes, (275 is correct), or until
golden brown. Cool the cookies on the pan for 1 minute. Then transfer the
cookies to wire racks, and cool completely. Serve immediately, or transfer
to an airtight container and arrange in single layers separated by sheets of
waxed paper.

Title: MIXED FRUIT TORTONI
Categories: Desserts, Low-cal, Low-fat
Yield: 12 servings

-JUDI M. PHELPS
1 1/2 c Fresh raspberries, OR
Frozen thawed raspberries
3 Env. diet whipped topping
-mix (1.3 oz each)
1 1/2 c Low-fat milk (2%)
1/2 c Sweet cherries; pitted cut
-into halves and divided
1/3 c Apricots; peeled, pitted and
-cubed
1/3 c Pineapple; peeled, cored,
-and cubed
4 tb Sugar
1/4 c Pistachio nuts OR
Almonds; slivered, chopped
-and divided

Whirl raspberries in food processor or blender until smooth; strain
and discard seeds. Blend whipped topping and milk in large bowl;
beat at high speed until topping forms soft peaks, about 4 minutes.
Fold raspberry puree into whipped topping.

Reserve 12 cherry halves. Combine remaining cherries, apricots, and
pineapple in small bowl; sprinkle with sugar and stir. Fold fruit
into whipped topping mixture. Reserve 2 tablespoons nuts. Fold
remaining nuts into whipped topping mixture.

Spoon about 1/2 cup mixture into 12 cupcake liners; garnish tops of
each with reserved cherry halves and nuts. Place cupcake liners in
muffin or baking pan; freeze until firm, 6 hours or overnight.
Serves 12.

Per serving: Calories 94, fat 0.8 gm (% calories from fat 8),
cholesterol 2.3 mg, sodium 31 mg, protein 1.3 gm, carbohydrate 17.3
gm. Exchanges: fruit 1.0.

Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue
Spitler.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

—–

Title: Cake Brownies
Categories: Desserts, Bars
Yield: 24 servings

–brownie–
1/2 c Butter
1 c Water
2 c Flour
2 Eggs
1/2 c Buttermilk
1/2 c Oil
4 tb Unsweetened cocoa
2 c Sugar
1 t Baking soda
1 t Vanilla
–frosting —
1 c Chopped walnuts
3 tb Unsweetened cocoa
1 pk Confectioners sugar
1 ts Vanilla

1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix
butter, oil, water and cocoa together in small sauce pan. Bring to
boil. Add this mixture to flour and sugar and beat until smooth.
2. Add eggs,baking soda, buttermilk and vanilla. Mix well. Pour
into
prepared baking pan. Bake 20 minutes.
3. Prepare frosting while brownies are baking. Put all frosting
ingredients in medium saucepan and heat. Do not boil.
4. Frost immediately after removing from oven. Cut into squares
when
cool.

from: _Cookiemania_

MMMMM

VEGAN ROAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chick peas — cooked mashed
-about 3/4 cup dry
-may substitute pinto,kidney
-or adzuki beans
1 1/2 c Carrots — 1/4″ pieces
1 1/2 c Celery — 1/4″ pieces
1 1/2 c Parsnips — 1/4 “ pieces-OR-
1 1/2 c -Turnips, white — small
-1/4″ pieces
1/8 ts Cinnamon
2 ea Vegetable bouillon cubes
-up to 3
2 tb Tamari soy sauce — up to 3 tb
1 t Sea salt
1/4 ts Sea kelp
1/8 ts Cayenne pepper — or less
2 c Onion — finely chopped
6 c Bread cubes — 1/2″ squares
1 1/2 c Nuts — or seeds,partially
-ground, up to 2 cups
-raw pecans,almonds,filbert
-or sunflower seeds taste
-best
3/4 c Parsley — chopped, up to 1 c
3/4 c Buckwheat flour — or amaranth
-flour
1/4 c Arrowroot powder
-or soy flour or chick pea
-flour
2 ea Garlic cloves — pressed,
-up to 4, optional

Soak the chickpeas overnight and cook until tender.
Steam the carrots, celery and parsnips or turnips
until tender. Mash the chickpeas and vegetables with
the bouillon and other flavourings cinnamon, soy
sauce, sea salt, sea kelp and cayenne pepper) until
thoroughly mixed and smooth. Add the raw onion and all
the remaining ingredients and use your hands to mix
together everything well. Preheat the oven to 350F.
Oil a 9”x13″ low baking dish and line it with wax
paper, then oil the wax paper. Shape the mixture into
a 3″ high oblong loaf in the pan with rounded top and
edges. Bake for 80-90 minutes until well browned and
cooked as firmly as you like it. The edges easily
removes from the wax paper and can be placed on a
platter on a bed of greens and garnished with peeled
tomato flowers or radish roses. a thin coating of flax
oil or other fresh, natural oil may be brushed on top
for a glistening finish to the loaf. Looks terrific
and taste delicious with Vegetarian Gravy or mushroom
Gravy. Keeps 5-7 days refrigerated or may be frozen. A
wonderful main dish for holiday meals and special
occasions! SERVES:4-6

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