Pineapple Sausage Bean Crockpot Meal

Recipe By : bjs-Reggie Dwork
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Crockpot
Healthy And Hearty Low-Fat
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ounces pineapple chunks in light syrup
30 ounces kidney beans, canned
1 pound reduced fat Polish Kielbasa — cut 1 inch thick
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons flour

Mix all ingredients in slower cooker or crock pot on low setting for 5 hours or
high setting for 3 hours. Stir occasionally. Serves 6. Per serving 342.7
calories, 12.7 fat.

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NOTES : The originator of this recipe was my good friend Regina Dwork. I have
modified it bit.

And this one we love!

CARROT WALNUT RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole wheat pastry flour
1/2 c Unbleached flour
2 ts Baking powder
1/4 ts Salt
4 oz Egg Beaters 99% Real
-Egg Product
1 c 1% lowfat milk
1/3 c Sunflower oil
1/2 c Honey
1 1/4 c Grated carrots
1/2 c Chopped walnuts
1/2 c Raisins

Preheat oven to 400.

Combine flours, baking powder, and salt in a
medium-sized bowl. Mix eggbeaters, milk, oil, and
honey together. Combine wet and dry ingredients.

Fold in carrots, walnuts, and raisins. Spoon
approximately 1/2 cup mixture for each muffin into
oiled muffin tins. Place immediately in oven. Bake 20
minutes or until lightly browned on top.

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Chocolate Swirl Babka

Recipe By : Tamara Shaffer
Serving Size : 20 Preparation Time :0:00
Categories : Chocolate Sweet Breads
Coffee Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages Active dry yeast
1/2 cup Warm water — (105-115 deg.)
1/3 cup Sugar
2/3 cup milk — Warm
1/2 teaspoon Salt
1/2 teaspoon Vanilla extract
3 tablespoons Butter — softened
4 1/2 cups flour — To 5 cups
3 Eggs
3 tablespoons Butter — melted
1 cup Walnuts
—–COCOA MIXTURE—–
1/3 cup cocoa
2/3 cup Sugar
—–TOPPING—–
2 tablespoons Butter — softened
1/4 teaspoon cinnamon
1/3 cup powdered sugar
1/4 cup Flour

Combine first 2 ingredients until smooth. Add sugar blend. Add flour and mix
until crumbly.

Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes. Add
sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and mix to blend.
Beat on medium until smooth and elastic (about 5 min.).

Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a
time into mixture. Add 1-1/2 cups more flour.

Turn dough out onto lightly floured board or cloth. Knead 10-15 min. until
small bubbles appear in dough. Continue adding small amounts of flour as is
necessary.

Turn dough into greased bowl and cover. Let rise until doubled, about 30-45
minutes.

Punch down dough and invert bowl over dough. Let rest 10 minutes. Divide dough
in half and roll out into 2 10×20″ rectangles. Brush 1/2 of melted butter over
each rectangle, leaving 1/2″ margin around all edges.

Blend cocoa and sugar until there are no lumps. Sprinkle 1/2 of cocoa
mixture over each rectangle, then sprinkle 1/2 of nuts over each.

Beginning with long sides, roll jellyroll fashion and pinch to seal. Place
zig-zag to fit in 4-1/2 x 8-1/2″ loaf pans. Let rise to doubled about 45
minutes.

Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with glaze.
Mix topping ingredients to form coarse crumbs and sprinkle over.

Bake 30-35 minutes. Carefully remove from pans and let cool on rack.

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Date: Thu, 10 Nov 94 12:03:48 EST
From: MAYFLIES@aol.com

I found and adapted this from New York Magazine (10/31/94). I made it for
dinner last night and it was great. I suppose you could substitute canned
pumpkin, but I used fresh.
The keys to a good risotto are the type of rice – it must be a very starchy
rice – and patient and constant stirring as you add the liquid. It may sound
like a lot of work, but I think the results are well worth the effort.

Pumpkin Risotto – Serves 6
3 c pumpkin flesh, peeled and cubed
4 shallots, chopped
5 c chicken-like or veggie stock
2 c arborio rice (Japanese rice also works)
.5 tsp powdered saffron (optional)
1 c dry white wine (sub. water or stock)
1 Tbs fresh sage
salt freshly ground black pepper

Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking,
saute shallots in a little white wine, water or stock. In a seperate pan,
bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set
aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring
frequently. Add wine and saffron and cook, stirring constantly until all the
lquid has been absorbed. Add the pumpkin and 1 c stock stirring constantly.
After that is absorbed, add the stock 1/2 cup at a time stirring constantly
until absorbed until the rice is cooked (about 15-20 min). If you run out of
stock add hot water. The risotto should be thick and creamy in consistensy
and just a little runny. When done remove from heat, add the sage, salt and
pepper to taste. If you want to add 1/4 c grated parmesan it would add 1
gram fat/ serving.

Serve with white wine and crusty Italian bread.

PATE SUCREE

Recipe By : COOKING LIVE SHOW #CL8775
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour
3 tablespoons sugar
Pinch salt
8 tablespoons cold unsalted butter, cut into bits
1 large egg, beaten lightly
1 to 2 tablesp ice water

In a large bowl with your fingertips or with two knives blend the
flour,
sugar, salt, and the butter until the mixture resembles meal. Add the
egg
and 1 tablespoon of the water, toss the mixture until the liquid is
incorporated, adding 1 more tablespoon of water if the mixture is
dry, and
form the dough into a ball. Knead the dough lightly with the heel of
your
hand against a smooth

surface for a few seconds to distribute the fat evenly and re-form it
into
a ball. Dust the dough with flour and chill it, wrapped in waxed
paper, for
1 hour.

PATE SUCREE: PROCESSOR METHOD: In a food processor fitted with the
plastic
or steel blade combine the flour, sugar, salt, and butter and process
the
mixture until it resembles coarse meal. In a bowl combine the egg
with 1
tablespoon of the water and sprinkle it over the flour mixture.
Process the
mixture until it comes together in large pieces about the size of
pebbles
and transfer the dough to a work surface. If the mixture is dry,
sprinkle
it with 1 more tablespoon water. With the heel of your hand knead the
dough
against a smooth surface for a few seconds to distribute the fat
evenly and
form it into a ball. Dust the dough with flour and chill it, wrapped
in
waxed paper, for at least 1 hour or for up to 2 days.

Yield: about 15 ounces dough or enough dough for one 10-inch shel

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Title: Hamburgers Diane
Categories: Ground beef, Main dish, Meats, Patties, Vegetables
Yield: 4 servings

2 T Margarine Or Butter
1 t Worcestershire Sauce
1/4 t Lemon Juice
1 ea Clove Garlic; Minced
1 ea Onion; Sliced, Small
1 c Fresh Mushrooms; *
1 lb Lean Ground Chuck
1/2 t Salt
1/4 t Pepper

* Mushrooms should be washed, trimmed and sliced.
Melt the margarine in a large skillet. Add the Worcestershire sauce,
lemon juice, garlic, onion, and mushrooms. Cook and stir over medium
heat for 2 minutes. Remove from the heat. Mix the meat, salt and
pepper together. Shape the mixture into 4 patties, each about
3/4-inch thick. Push mushroom-onion mixture to the side of the
skillet. Cook the patties in the same skillet over medium-high heat,
turning once, to the desired doneness, about 10 minutes. Serve with
the mushroom-onion mixture spooned over the patties.

MMMMM

Title: LOW CALORIE CLAM DIP FOR VEGETABLES
Categories: Appetizers, Seafood
Yield: 1 servings

1 cn Gorton’s Clams, drained
1 ts Chopped chives
1 c Cottage cheese
1/4 ts Salt
1/8 ts Thyme

Combine all ingredients; mix well. Serve as a dip for raw vegetables.
Makes approximately 1-1/3 cups.

Shared By: Pat Stockett

—–

Title: BUCKWHEAT CREPES WITH POTATO AND MUSHROOM FILLING
Categories: Vegetarian
Yield: 6 Servings

12 lg Buckwheat Crepes
1 lb Portobello or shiitake
-mushrooms
1 tb Olive oil
1 tb Butter
2 Cloves garlic; minced
Salt to taste
3 lg Yellow onions; chopped
1 ts Olive oil
2 lg Russet potatoes
1/2 c Dry white wine
Flat-leaf parsley; coarsely
-chopped
Fresh ground black pepper
4 oz Swiss or Fontina cheese;grat

Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon
of olive oil and a teaspoon of butter in a large non-stick skillet
and stir the minced garlic in it for a minute. Add the mushrooms and
a little salt, and saute for 10-12 minutes, until they are tender and
starting to sizzle.

In another skillet, cook the chopped onions in the remaining olive
oil and butter, with a dash of salt, until they are soft and turning
golden.

Peel the potatoes and cut them in 1/2-inch dice. Combine them in a
saucepan with the white wine and enough water just barely to cover
them, as well as 1/2 teaspoon of salt. Bring the water to a boil,
lower the heat to a simmer, cover the pan tightly, and cook for 10-15
minutes, until the potatoes are just tender. Remove the lid and
continue cooking gently, stirring once or twice, until the liquid is
reduced and thickened to a sauce. Stir in the sauteed onions and
mushrooms, as well as chopped parsley and fresh-ground black pepper
to taste.

Allow the potato-mushroom mixture to cool slightly, then fill the
crepes. Spoon 2-3 rounded tablespoons of filling across the center of
each crepe, then sprinkle a litle grated cheese over the filling
before rolling or folding the crepe loosely over it. You should have
about a dozen filled crepes.

Cover the crepes loosely with aluminum foil and bake in a 350 degree
oven for 10-15 minutes, or until they are hot through and the cheese
is completely melted.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Title: Fido’s Reward!
Categories: Dog biscuit
Servings: 10

3/4 c Hot Water or Meat Juices
1/2 c Powdered Milk
1 Egg, Beaten
1/3 c Margerine
1/2 tb Salt (optional)
3 c Whole Wheat Flour

Servings: 10

In a large bowl pour hot water over margerine. Stir in powdered milk, salt
and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead
3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a
greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool
and dry out until hard. Makes approximately 1 1/4 pounds. Costs
approximately $.25 per pound.

MMMMM

SCOTTISH OAT CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1 c Oats or quick-cooking oats
1 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 To 3 tbsp cold water

Cut shortening into next four ingredients until
mixture resembles fine crumbs. Add water, 1 tbsp at a
time, until it forms a stiff dough. Roll until 1/8
inch thick on lightly floured surface. Cut into 2.
inch rounds or squares. Place on ungreased cookie
sheet and bake at 375 until they just start to brown –
12 to 15 mins.

Here is a Scottish Oat Cake recipe that I have to
post, since I mentioned it. They are traditional with
Scottish Cock-a-Leekie soup (which I posted in the
low-fat/heart healthy topic)

Food Wine RT [*] Category 2, Topic 29 Message 210
Wed Dec 02, 1992 J.LEVINSON3 [Jody] at 07:10
EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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