Title: Guilt-Free Pumpkin Swirl Cheesecake
Categories: Cheesecake
Yield: 12 servings

MMMMM—————————CRUST——————————–
1 1/2 Boxes SnackWell’s cinnamon
-graham snacks, crushed
4 tb Brown sugar
4 tb Flour
1/2 c Apple juice -concentrate-
-(not apple juice!)

MMMMM————————–FILLING——————————-
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters)
1 ts Brandy extract (or
-Frangelico liqueur)
1 c Pumpkin puree
-(not solid pack)
1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice

Preheat the oven to 350xF. Combine the crust ingredients in a food
processor. Lightly spray a 10-inch springform pan with cooking spray.
Evenly distribute crust batter along the bottom and up the sides of
the pan. Bake for 20 minutes Leave the oven on.

Using an electric mixer at medium speed, beat the yogurt cheese,
yogurt, 1/2 cup of the sugar, and the vanilla extract until
well-blended. Add the egg substitute, 2T at a time, mixing well after
each addition. Remove 1 cup of the mixture and set aside.

To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix
well with an electric mixer until all the ingredients are
well-incorporated. Pour top one side of the crust. Pour the reserved
cup of yogurt mixture on the other side. Shake lightly to even the
top. With a dinner knife, cut through both batters several times in a
circular motion to create a marbleized effect. Bake for 1 hour, until
firm. (check after 45 minutes.

Remove from oven an place on a cooling rack. Run a knife along the
sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in
the pan* and then remove the sides. Chill in the refrigerator for 2
to 3 hours before serving.

Yield: 12 servings, 0.77g fat each. Filling is modified from _The 99%
Fat Free Cookbook_ by Barry Bluestein Kevin Morrisey From: Richard
Hommel date: Mon, 30 Oct 1995 13:22:56

MMMMM

Spinach Mushroom Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Dry yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c White flour
1/2 ts Salt
1 c TVP® granules or flakes
7/8 c Boiling water
1 t Oregano
1 t Basil
1/2 ts Fennel seeds
1 tb Olive oil
2 c Sliced mushrooms
10 oz Box frozen, chopped spinach,
— thawed drained
6 oz Can tomato paste
1/4 c Water
Soymilk or oil for brushing
— top crust

DOUGH: In a large bowl, mix together yeast, water sugar. Let stand for
5 minutes. Add oil, flour salt. Knead about 5 minutes into a smooth,
elastic ball of dough. Cover let rise till doubled in size. Punch down.
Roll out 2/3 of the dough into a 12 inch circle fit it into a 10 inch
springform pan, patting it up the sides. Set aside. Reserve the remaining
dough.

FILING: Mix together the TVP®, boiling water, oregano, basil fennel. In
a large skillet, heat olive oil. Saute TVP® mixture for a few minutes.
Stir in mushrooms, spinach, tomato paste water. Heat through.

Prejeat oven to 375F. Spread filling onto the dough. Roll remaining
dough into a 10 inch circle cut into 8 wedges. Arrange the wedges on
top of the filling, overlapping slightly, sealing the wide ends to the
bottom crust. Brush the top with a little soymilk. Bake for 30 to 35
minutes.

“Vegetarian Times” February, 1992

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: QUICK EASY BOSTON CREAM PIE
Categories: Pies, Chocolate
Yield: 8 servings

1 pk Yellow cake mix
(single layer size)
1 Egg
Water
1/2 ts Lemon extract
1 pk Vanilla pudding (regular)
1 1/2 c Milk
1 ts Vanilla
1 cn Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract,
following label directions. Pour into a greased and floured 8-inch
round
cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350oF for time indicated on the cake package, or until the
center of the cake springs back when lightly touched. Cool cake in
pan
on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to
package directions. Cover with plastic wrap to prevent skin from
forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back
together and then frost with enough chocolate frosting to cover the
top. Store in refrigerator.

From the kitchen of Lois FLack.

MMMMM

NEW YORK CLAM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Clams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Dozen large hard clams,
-chopped, and juice
1/4 lb Salt pork, chopped (**or
-bacon)
1 Onion, chopped
1 c Cubed potatoes
1 Carrot, sliced
16 oz Can tomatoes
1/2 ts Salt (optional)
1/4 ts Pepper
2 c Hot water (**clam juice
-makes it better)
1 t Thyme

Brown pork: add onion and, when yellow, add potatoes,
carrots, canned whole tomatoes and salt, pepper and
water. Boil until potatoes and carrots are done. Add
clams, thyme, and juice. Serves 6.

**My notes: I use celery too sometimes. The amounts
don’t really matter. I use lots of my home canned
tomatoes, sometimes even fresh. The tomatoes and thyme
along with lots of clams are what makes it taste right.

From: Catch ’em and Cook ’em Shared By: Pat Stockett

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BACON, CABBAGE AND PASTA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices bacon, cut up
2 c Coarsely shredded cabbage
2 (14-1/2 oz.) cans beef
Broth
1 (16 oz.) pkg. Green Giant
Frozen Pasta Vegetables
Accent Garden Herb
Seasoning

Cook bacon in large saucepan until crisp; remove bacon and drain on paper
towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir
bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to
a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until
vegetables are tender. From: Pillsbury, Pasta, Rice Beans Shared By: Pat
Stockett

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gingerbread cookies

When I was a kid, my mom always used to make wonderful soft spicy molasses
cookies. I had a craving for these yesterday, so I made a batch, modifying
as I went.

1 c. canned pumpkin
1 c. brown sugar
1 c. blackstrap molasses
3/4 c. rice milk
1 T. cider vinegar
1/2 t. salt
1 fake egg (I forgot to use it though and they were still good)

stir these ingredients together (much easier than the equivalent ‘butter/
creaming step in the original recipe) until there are no lumps of brown
sugar remaining.

add to 3 c. flour in a separate bowl and mix well
4 t. baking soda
2 t. cinnamon
2 t. ginger
1/2 t. cloves
1/2 t. allspice
1/2 t. nutmeg

add flour mixture to wet ingredients and stir until mixed, then add
2 more cups of flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don’t want to over-stir either.

Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut
cookies as desired. Bake at 350 until firm (touch a cookie with your finger,
if you can make a print, it’s not done) but do not brown or overcook.

These are great warm, but the cool ones that I’m munching right now are good
too. And of course 2 of them make a great outside to a non-fat-non-dairy
frozen dessert cookie sandwich.

Black Olive Paste

Recipe By : The Frugal Gourmet, Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables
Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Olives, Kalamata — Pitted
2/3 cup Olives, dry cured — pitted
3/4 cup olive oil
a few garlic cloves — peeled
1 tablespoon lemon juice
some parsley
1/2 cup onion, yellow — chopped
1 pinch sugar

Mix in food processor

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Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta

Title: WEST AFRICAN CHICKEN AND GROUNDNUT STEW
Categories: African, Chicken
Yield: 8 servings

2 Whole boneless,
-skinless chicken breasts
-cut into 1/2″ pieces
1 tb Peanut oil
1 md Onion, chopped
1 Garlic clove, minced
28 oz Can whole tomatoes,
-undrained, cut up
15 1/2 oz Can Green Giant Great
-Northern Beans undrained
11 oz Can Green Giant Niblets
-Golden Sweet Corn,
-drained
1 Sweet potato, peeled AND
-chopped
3/4 c Water
1/4 c Peanut butter
1 tb Tomato paste
1 ts Salt
1 ts Chili powder
1/2 ts Ginger
1/2 ts Cayenne
3 c Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.

—–

Title: SPICED PEAR BUTTER
Categories: Jam/jelly, Fruit, Dips, Relishes
Yield: 1 servings

4 lb Bartlett pears, unpeeled,
-cored, cut into 1″ chunks
1/2 c Dry white wine
2 tb Fresh lemon juice
1 1/2 c Sugar
4 Orange slices
1 Lemon slice
4 Whole cloves
1 Vanilla bean, split length.
1 Cinnamon stick
1/2 ts Ground cardamon
pn Salt

Combine pears, wine and lemon juice in heavy large saucepan. Cover
and simmer until pears are soft, pushing unsubmerged pears into liquid
occasionally, about 25 minutes. Force through food mill or coarse
sieve to remove pear peel. Transfer to processor and puree. Return
puree to heavy large saucepan. Add remaining ingredients. Stir over
low heat until sugar dissolves. Increase heat to medium and boil
gently until mixture thickens and mounds slightly in spoon, stirring
often, about 50 minutes. Discard fruit slices, cloves, vanilla, and
cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch
from top. Immediately wipe rim, using towel dipped into hot water.
Place lid on jar; seal tightly, Repeat with remaining jars. Arrange
jars in large pot. Add boiling water to pot so that at lease 1 inch
of water covers tops of jars. Cover pot and boil rapidly 15 minutes.
Remove jars from pot. Cool to room temperature. Press center of each
lid. If stays down, jar is sealed. (If lid pops us, store butter in
refrigerator.) Store in cool dry place up to 1 year. Refrigerate
after opening.

MMMMM

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Recipe By : Robert Foster
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp vanilla
12 oz. white chocolate, cut into 1/4″ chunks
1 1/2 c coarsely chopped macadamia nuts

Preparation :
Cover 2 cookie sheets with wax paper or foil and set aside. Sift
flour, soda, salt and set aside. Beat butter until creamy at low
speed with mixer. Gradually add sugars and beat until light and
fluffy. Add eggs, one at a time, beating, well beaten each
addition. Add vanilla. Use a 1/4 cup measuring cup to form cookies.
Pack dough into cup so it is even. Drop on baking sheets leaving 3
inches between cookies. Flatten dough slightly. Bake on center rack
of preheated 300 degree oven for 20-25 minutes or until light brown
or edges but slightly, soft in center. Cool 3-5 minutes in pan and
then transfer to wire racks to cool. 2 dozen.

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