Pasta W/Chicken Mushrooms

Recipe By : Joel Erlic
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken Breast Halves — skinned boned
2 Tbls Flour
Salt
Pepper
1 Tbls Olive Oil
1 Lb Mushrooms — cut large ones in
— half
1/4 Cup Balsamic Vinegar
1 Cup Chicken Broth
1 Bay Leaf
1/4 Tsp Thyme
1 Lb Linguini — uncooked

Bring 6 quarts of salted water to a rolling boil in a large pot. Season the
flo
ur with salt and pepper. Dredge the chicken in the seasoned flour. Shake off
a
ny excess. Heat the oil in a large, heavy non-stick skillet over high heat.
Br
own the chicken on one side (about 3 minutes). Add the garlic. Turn the
chicke
n. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the
ski
llet to distribute the mushrooms. Add the vinegar, broth, bay leaves, and
thyme
. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning t
he chicken once. Uncover. Transfer the chicken to a warm plate. Cover with
fo
il. Continue cooking the mushrooms for another 7 minutes. Cook the pasta,
stir
ring frequently, in the boilig salted water until al dente.Drain. Place on a
wa
rm serving plate. Arrange the chicken pieces over the pasta. Remove the bay
le
af from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve.

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LEMON ICEBOX PIE (LOWFAT VERSION)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Container nonfat yogurt
6 Whole Graham Crackers
1 tb Canola Oil
1/2 c Honey
1/4 c Cornstarch
2 Lowfat vanilla yogurt
-(8 oz each)
1/2 c Egg beaters® 99% egg
Substitute
1/2 c Lemon Juice
1/2 ts Lemon Extract
1/2 ts Almond Extract
3 Egg Whites
1/2 ts Cream Of Tartar
1 tb Honey
1 t Vanilla extract

Place a coffee filter in a medium strainer. Spoon the
plain yogurt into the filter and set the strainer over
a deep bowl. Cover, refrigerate and allow
to drain for 8 hours or overnight. Discard the
drained-off whey. Refrigerate
yogurt until needed.

Crumble the graham crackers into the work bowl of a
foodprocessor. Process with on/off turns to make
crumbs. Add the canola oil and process to combine.

Coat a 10-inch pie plate with nostick spray. Press the
crumbs into the pan to make a crust. Chill.

In a 2-quart saucepan, whisk together 1/2 cup honey
and the cornstarch. Whisk in the vanilla yogurt and
drained plain yogurt. Cook over medium heat, stirring
constantly until the mixture thickens and boils.

Remove from heat. Pour some of the hot mixture into
the egg substitute. Stir. Very slowly whisk that
mixture back into the remaining hot mixture. Reduce
heat to low. Cook, stirring constantly, for 2 minutes.
Remove from heat and whisk in lemon juice, lemon
extract and almond extract. Spoon into the prepared
crust. In a medium bowl, beat egg whites and cream of
tartar at medium speed until
foamy. Add 1 tablespoon honey and the vanilla. Beat at
high speed until stiff
peaks form. Spread over pie filling, avoiding gaps
where the meringue topping
meets the crust.

Bake at 325 degrees for 10 to 15 minutes, until
meringue is golden. Chill.

Per serving: 231 calories, 3. 3 g. fat (13% of
calories), 0. 5 g. dietary fiber, 7. 5 g. protein,
43 g. carbohydrates, 3 mg. cholesterol, 165 mg. sodium.

Serves 8.

~Prevention, April, 1993

Recipe By : christi@meaddata. com (Christi Wilson)

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Miracle Whip Spice Cake

Recipe By : Mom-c.floyd@arnprior.com
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Miracle Whip®
3/4 cup sugar
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water — cold
2 tablespoons molasses

Combine Miracle Whip and sugar. Combine dry ingredients. Combine water and
molasses. Add dry ingredients and water mixture alternately to sugar
mixture. Blend well.
Bake at 350 degrees for 30-35 mins. or until tests done with a toothpick.
Makes 1-8"x8″ cake.

– – – – – – – – – – – – – – – – – –

NOTES : Use Miracle Whip not mayonnaise.

Title: FOREIGN/U.S. EQUIVALENTS
Categories: Info/tips
Yield: 60 servings

————————BRITISH/AMERICAN EQUIVALENTS————————
Icing sugar; powdered sugar
Caster Sugar;Superfine sugar
Demerara; light brown sugar*
Muscovado; raw unrefind sugr
Cornflour; Cornstarch
Sultanas; White raisins
Single Cream; Light cream
Double Cream; Heavy Cream
Bicarbonate of soda;
-Baking Soda
Digestive Biscuits;
-Graham crackers
Biscuit; Cookie or cracker
Minced meat; Ground meat
Aubergine; Eggplant
Beetroot; Beet
Courgette; zucchini
Marrow: lg zucchini
Swede; Rutabaga
Porcini: boletus
Mangetout; snow/sugar peas
1 oz Chocolate; 1 square
2/3 oz Bakers yeast; 1 cake
3 ts Dried yeast; 1 cake
1 c = 10 fl oz = 1-1/4 c
1 ts 1-1/4 ts
1 tb 1-1/4 tb
1 c Imperial; 10 fl oz = 1-1/4 c

————————AUSTRALIAN/AMERICAN EQUIVALE————————
1 c 1 c + 2 tb
1 ts 5 ml
1 tb 1 tb + 1-1/2 ts
1 tb 20 ml
1 c 250 ml

* demerara: a brown sugar, but each grain is kind of separate. If you have
a Carribean store in your neighbourhood, their brown sugar is what you
want. But you can substitute light brown sugar for it.

Muscvada: Very dark brown sugar (almost black), sticks together in one
solid lump and has to be prised apart. The rawest (and tastiest) of all the
sugars. Really good for dark cakes and especially Christmas puddings.

Brown crystal. Very large variagated brown crystals of sugar, hard and
crunchy usually used in coffee.

Collected from posts on GEnie Food Wine RT by COOKIE-LADY, and posts on
Fido Cooking echo by RICH HARPER, GEOFF PERCIVAL, LORNA PRICE, BOB EMERT,
Dale Gail Shipp, and ERIC DECKER. Special thanks to ANNE MACLELLAN for
actually comparing her set of Australian measures.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
Luscious echoes

—–

Title: Low-Fat Oatmeal Muffins
Categories: breads
Yield: 12 servings

1 c all purpose flour
1/4 c miller’s bran (natural
1 unprocessed bran)
1/4 ts nutmeg
1/2 ts cinnamon
1/2 ts baking soda
1 tb baking powder
1 c oatmeal (any kind)
1 c unsweetened applesauce
3/4 c nonfat milk
1/2 c raisins or any dried fruit
1 cut in small pieces
1 egg or 2 egg whites or 1/4 c
1 egg substitute

Heat oven to 400 degrees and spray a muffin tin with cooking spray.
In a bowl, mix first six ingredients and dump out on a paper plate.

In the same bowl, mix the remaining ingredients and let sit for 5
minutes. Stir in previously mixed dry ingredients just until
completely mixed. Fill muffin cups almost full. Bake for 20 to 22
minutes or until a toothpick inserted in a muffin comes out clean.

Remove muffins from pan and cool on a wire rack.

—–

Title: HAROSET
Categories: Jewish
Yield: 8 servings

1/2 lb Pitted dates
1/4 lb Raisins
4 Dried figs
1 1/2 c Sweet kosher wine
1/4 lb Walnuts
1/4 lb Alonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ground ginger
1/2 ts Cinnamon
1/2 ts Cardamon

Place the dried fruits in a food processor or blender; chop fine. Add 1/2
cup of the wine. Mix again at low speed. Add the remaining ingredients and
mix at low speed until nearly smooth. Makes 8 servings.

Origin: Journal American, March 24, 1993 Shared by: Sharon Stevens

—–

CAPPUCCINO MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 1/4 c All purpose flour
1/2 c Cocoa powder
1/4 c Brown sugar
1/4 c Sugar
1 tb Baking powder
1 tb Decaffinaeted
-Folgers Crystals
1/2 ts Salt
6 tb Butter, softened
1 c Sour cream
1 c Half-n-half
2 Eggs
Zest of two oranges, minced
6 oz Finely chopped bittersweet
-chocolate

Butter 12 large muffin cups. Stir together flours,
cocoa powder, sugars, baking powder, folgers. In
another bowl, beat butter, half-n-half, sour cream,
and eggs until smooth. Fold in dry ingredients, orange
zest, and chcocolate into egg cream mixture. Mix
lightly till just moistened. Fill prepared muffin cups
2/3 full. Bake at 350 degrees till tops are firm,
about 15 minutes.

– – – – – – – – – – – – – – – – – –

3 cups sugar
1 cup water
1 cup light corn syrup
4 tablespoons (1/2 stick) butter
1-1/2 teaspoons vanilla or mint flavoring, or a few drops oil of mint or rum
or brandy extract
Combine the sugar, water, corn syrup, and salt in a 4-quart saucepan. Stir
until boiling, and wash down any undissolved sugar from the sides of the pan
with a pastry brush dipped in water. Add the butter and continue boiling
without stirring until the candy thermometer registers 256 to 264 degrees.
The lower temperature will give a chewier taffy, and the higher heat a more
brittle product. Turn out on a marble slab or large platter or pan that has
been oiled well with vegetable oil. If using a large marbles slab, turn out
the hot batch into two pools. A few drops of food coloring can also be added
to the top of the candy now. Or you may wait until it is being pulled and
add several colors.

The edge of the taffy will cool fairly quickly, and when it can be
comfortably touched with well-buttered or oiled fingers, turn it inward to
form a mass. Taffy is ready to pull as soon as it can be handled, which is
usually sooner than expected. Have the palms and fingers well greased.
You’ll probably like the flavor of butter for this, although margarine or
vegetable oil can be used. Take the warm, flowing candy up with the
fingertips and pull out about 12 inches at first. Quickly turn the candy
back from the fingertips of one hand to the other hand, then catch the
center and again pull, always with the fingertips. This incorporates air in
the mixture and gives its typical texture.

If adding a food coloring at this point, pause briefly and put a drop or two
of color along the taffy and flop the mixture over on the color, and
continue pulling until the color is mixed evenly.

When the taffy is very hard to pull and will hold its shape if laid out on
the marble slab or pan, it is ready to break off into pieces, but preferably
it should be cut with greased scissors. If making several colors of taffy,
you may pull each out until thin and then twist them together. For a
completely round candy, like a peppermint candystick or cane, roll this
twisted mixture on the marble slab to make it even. Store taffy in airtight
containers, such as cookie tins, between sheets of wax paper or foil, for
any moisture in the air will make it quite sticky. It is for this reason
that taffy is generally sold with the pieces individually wrapped.
To make Salt Water Taffy add 1 to 1-1/2 teaspoons of salt to the recipe for
Taffy.

1 (4-serving size) package Jell-O Chocolate Flavor Fat-Free Sugar Free Instant
Pudding
1 1/2 cups cold skim milk
2 cups Cool Whip Lite, thawed

Makes 6 servings.

Mix pudding with wire whisk into milk for 1 minute. Stir in Cool Whip. Spoon
into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.

Source: Eating Well, January 1996

Title: Fried Pickles
Categories: Appetizers, Side dish, Vegetables
Yield: 2 Gluttons

3 c Buttermilk
2 1/2 T Chef Paul Prudhomme’s
Blackened redfish magic
1 T Pepper
1/4 t Salt
Breadcrumbs

Blend Buttermilk and seasonings in a bowl. Put breadcrumbs in a
separate bowl. Dry pickle spears with a paper towel. Dip pickle
into buttermilk mixture. Dip pickle into bread crumbs. ip pickle
back into buttermilk mixture. Dip pickle back into breadcrumbs.
Deep fry for about 1 minute. Serve with ranch dressing.

MMMMM