Here’s an idea that worked and a new product recommendation.

* Exported MasterCook *

Baked Portabella Mushroom Mozzarella

Recipe By : Hanneman
Serving Size : 2 Preparation Time :0:30
Categories : 4Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 ounces Portabella mushroom slices
2 tablespoons extra virgin olive oil — or less
1 tablespoon toasted wheat germ
2 2/3 ounces Pasta Zesta®
water to cook pasta
1 cup chunky tomato sauce
with onion, celery, green bell pepper
1/2 teaspoon garlic
1/4 teaspoon basil
1/2 teaspoon oregano
1 pinch red pepper flakes
3 ounces mozzarella cheese, part skim milk
(healthy choice)
chopped parsley — garnish

The idea = substitute portabella mushroom for the meat in a favorite
Italian recipe.
This served 2 easily and would have served 3. Pre-warm/cook
everything, assemble it in a casserole, top with mozzarella and bake it
about 15 minutes.
PastaZesta is a new product for us. It’s a spaghetti, homemade, dried,
flat like soba, made of durum wheat, flavored with various – we chose tomato
and basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It
comes in a tan 8-oz box and was near the bottled sauces. We recommend it.
Made in Canada.

STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the
tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for
about 2 minutes (700 watts). Stir and let stand.

MEANWHILE prepare the pasta.

STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into the
slices of mushroom and saute over medium-high heat, turning once, about 1
1/2 to 2 minutes per side. Remove from heat.

STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow
casserole. Pour half the sauce on top and spread. Season with pepper (a
little salt). Sprinkle on remaining wheat germ, especially along the outer
edge where it will catch the sauce. Layer the mushroom slices on top of
that. Pour on the remaining sauce. Top with cheese. Top with parsley.
Bake about 15 minutes until cheese is melted and beginning to brown.

Nice served with asparagus.

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NOTES : from ‘PatH’ phannema@wizard.ucr.edu

Title: VEGETABLE ALMOND RICE
Categories: Vegetarian, Vegan, Side dish
Yield: 6 servings

2 ts Margarine
1 sm Onion; chopped
1 1/4 c Vegetable broth
1 tb Lemon juice
1/2 ts Garlic powder
1 1/2 c Instant brown rice
1 c Mixed vegetables
2 tb Slivered almonds; toasted
1/2 ts Dried dill

Melt margarine in a medium saucepan over medium heat.
Add onion and saute until tender.

Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and
vegetables, and return to a boil. Reduce heat to low, cover and simmer for
5 minutes. Fluff with a fork. Stir in almonds and dill.
Cover, let stand for 5 minutes, and serve.

Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol;
32 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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YAM AND SPLIT PEA SOUP WITH FRESH GINGER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Mcdougall
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried split peas
3 md Yams, peeled and diced
3 Leeks, diced
2 tb Sliced fresh ginger
4 Celery stalks, diced
3 Carrots, diced
1 t Salt
3 tb Braggs aminos
Water
1/8 ts Cayenne pepper

Place all the ingredients except the cayenne pepper in
a large pot. Add water so that there are 2 inches of
water over the vegetables. Cover, bring to a boil,
turn down the heat and simmer for 2 hours, or until
all the ingredients are mushy. Stir often to prevent
sticking. If the soup becomes too thick while it is
cooking, add some boiling water, or your can thin it
with a bit of water at the end of the cooking time for
a lighter soup. Add cayenne pepper, adjust the
seasonings, and serve.

From “The High Road to Health” by Lindsay Wagner
Ariane Spade

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Funny Face Caramel Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kids Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Flat 4 Inch Long Wooden Sticks
4 Medium Apples
1 14 Oz Pkg. Caramels

Insert sticks into bottom of apples. In 1 quart glass measure, cook unswrapped
caramels and 2 tbls. water on high 3 to 4 minutes until melted, stirring
halfway
through. Dip apples in caramel, using spoon to coat completely. Place on
waxe
d paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes.
S
erve immediately or refrigerate. Makes 4 servings.

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Title: SHRIMP DIP (FINSAND)
Categories: Appetizers, Diabetic, Microwave, Fish
Yield: 16 servings

8 oz Cream Cheese
6 oz Shrimp, frozen or canned
2 ts Horseradish Mustard
2 ts Ketchup
1 ts Dried Onion Flakes
1/4 ts Garlic Salt

Combine the ingredients in a 1-1/2 quart (1-1/2 L)
bowl.

With the microwave on MEDIUM, cook for 6 to 8 minutes,
rotating one-quarter turn every minute until done. One
Serving: Calories: 57 (dip only) Carbohydrates:
negligible (dip only)

Exchange: 1 fat (dip only) Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

—–

SERVES 100

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ga Applesauce
3 ga String beans
2 ga Baked beans
24 lb Beets (cooked)
2 lb Butter
12 Loaves of bread (1 lb loaf)
10 lb Coleslaw cabbage
30 lb Carrots (cooked)
2 ga Peas
75 lb Fried chicken
35 lb Chicken a’ la King
15 bn Celery
1 lb Coffee (for 100 cups)
6 lb Cranberries (raw) AND——
–6 lbs of sugar.
6 c Cocoa or hot chocolate
13 qt Ice-cream, bricks
14 qt Ice-cream, bulk
40 lb Ham/beef/pork/veal roast.
30 lb Meatballs
32 lb Hambuger
35 lb Pork chops
45 lb Baked ham
14 bn Lettuce heads for salad
17 pk Jello (3 1/2 oz packets)
6 lb Macaroni
1 ga Pickles
35 lb Raw potatoes (mashed)
4 ga Punch, (1/2c per person)
5 lb Rice
2 qt Salad dressing
3 lb Cube sugar
1/2 lb Tea
65 lb Turkey roast
25 lb Weiners

These individual items will serve 100 people. So if
you are entertaining hopes this helps out.

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FRESH, HOT BAGELS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
-115 degrees F.)
3 tb Sugar
1 tb Salt
4 c All-purpose flour (4 to
-4-1/2 cups)
1 Gal water

Makes 18

*DIRECTIONS*

Stir yeast into 1-1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. Stir in
sugar, salt and enough flour to make soft dough. Knead
dough on lightly floured board until smooth and
elastic, adding remaining flour as necessary.

Let dough stand covered in warm place 15 minutes.
Punch down dough; roll on lightly floured board to
rectangle 13×4 inches (about 1-inch thick). Cut dough
into 18 strips with floured knife. Roll each strip
gently to form rope 1/2-inch thick; moisten ends and
press together to form bagels. Place bagels on floured
cookie sheets. Let stand covered 20 minutes.

Heat 1 gallon water to boiling in large saucepan;
reduce heat to medium. Place 3 or 4 bagels in
saucepan; simmer uncovered 7 minutes (no longer).
Drain on towel. Repeat with remaining bagels.

Heat oven to 375 degrees F. Bake bagels on ungreased
cookie sheets until golden, 30 to 35 minutes. Cool on
wire rack.

Makes 18 bagels.

Note: To top the bagels with poppy or sesame seeds,
remove them from the oven after 10 minutes of baking.
Brush them with 1 egg white beaten with 1 tablespoon
water, sprinkle with seeds. Continue baking until
golden.

From: “Bagels! Bagels! and more Bagels!” by Nao Hauser
and Sue Spitler, c. Lender’s Bagel Bakery, Inc.,
Bantam Books, 1982.

Shared by June Hoffman, 6/93

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Rich Chocolate Cups

Recipe By : Hershey’s Cookbook
Serving Size : 18 Preparation Time :0:00
Categories : Cupcakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BATTER:
1 1/4 cups flour
1 cup sugar
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk — or sour milk
1/3 cup oil
1 large egg
1 teaspoon vanilla extract

FILLING:
8 ounces cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 large egg
1/2 cup miniature chocolate chips

OVEN: 350
Line 24 muffin cups with paper liners.

Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl.
Add buttermilk, oil, egg, and vanilla; blend well.

FILLING:
Blend cream cheese, sugar, and salt in small mixer bowl.
Add egg; beat til smooth. Stir in mini-chips.

Fill cups 1/2 full with batter. Spoon about 1 tbsp filling onto each cupcake.

Bake for about 20 minutes or til tops are light golden brown.

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Serving Ideas : .

NOTES : This recipe easily doubles and freezes very well……is a winner every
time!

Title: Burgers in Foil
Categories: Camping, Meats
Yield: 4 Servings

1.00 .to 1 1/2 lb ground beef
4.00 16-inch squares aluminum
. foil
4.00 Carrots; sliced
1.00 cn Potatoes; 16oz, sliced
2.00 sm Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt pepper to taste

Separate meat into 4 portions. Place each in the center of a square
of
foil. Top with equal portions of chopped carrots, potatoes and
peppers. Season with dehydrated onions, Worcestershire sauce, salt
and pepper to taste. Seal foil, checking for leaks. Place on hot
coals for 10 to 15 minutes per side.

Makes 4 servings.

Nutritional analysis: per serving: 389 calories, 22g fat, 548mg
sodium, 95mg cholesterol, 52% of calories from fat.

** Dallas Morning News — Food section — 7 Jun 95 **

Scanned and formatted for you by The WEE Scot — paul macGregor

MMMMM

APPLE BROWN RICE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red apple — cored and diced
1/2 c Chopped onions
1/2 c Sliced celery
1/3 c Seedless raisins
1/2 ts Poultry seasoning
1/4 ts Dry thyme leaves
1/4 ts Ground black pepper
2 ts Margarine
3 c Cooked brown rice
— (cooked in apple juice)
1/3 c Rice bran
1/3 c Slivered almonds, toasted
1/4 c Apple juice

Cook apple, onions, celery, raisins, poultry
seasoning, thyme, and pepper in margarine in large
skillet until vegetables are tender crisp. Stir in
remaining ingredients. Use as stuffing for poultry or
pork roast. To serve as a side dish, cook until
thoroughly heated.

Each serving provides:
* 247 calories
* 5.3 g. protein
* 7.4 g. fat,
* 43.2 g. carbohydrate
* 5.1 g. dietary fiber
* 33 mg. sodium
* 0 mg. cholesterol

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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