Title: HEART HEALTHY MUD PIE
Categories: Pies, Chocolate, Low-fat
Yield: 8 servings

———————————–CRUST———————————–
1 1/4 c Graham cracker crumbs
1/4 c Unsweetened cocoa
1/3 c Unsweetened applesauce
1/4 c Sugar
1/4 ts Cinnamon
2 ts Margarine

———————————-FILLING———————————-
18 oz Nonfat frozen coffee yogurt
2 tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and
margarine until combined. Press mixture evenly on bottom and side of
a 9-inch pie pan. Bake approximately 10 minutes at 350 degrees until
firm. Cool and set aside. Refrigerate. Spread softened yogurt
evenly over pie crust to form filling. Place in freezer. Drizzle
with chocolate syrup before serving.

—–

Mad Mike’s Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Round steak — cubed
2 large Onions — chopped
4 large Carrots — shredded
46 ounces V-8 juice
6 ounces Tomato paste
28 ounces Tomatoes — whole peeled
1 can Beef broth
2 cans Enchilada sauce — mild
10 Bay leaves
4 tablespoons Brown sugar
2 1/2 ounces Chili powder
3 tablespoons Cumin
2 teaspoons Cayenne pepper
1 tablespoon Oregano

Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot,
saute the onions in some olive oil until they are soft. Add the meat and
continue cooking until meat is grayish brown, about 20 minutes. Mix in all the
other ingredients, bring to a boil and simmer for 3 hours.

– – – – – – – – – – – – – – – – – –

Title: “BEEF” AND BEAN BURRITO
Categories: Vegetarian, Nat. touch, Main dish, Tex-mex
Yield: 4 servings

1 pk Natural Touch Taco Mix
1 c Refried beans
4 Tortillas, flour
1/4 c Cheese, cheddar, low-fat;
–shredded
1 c Taco sauce

Prepare taco mix according to package directions.
Place 3 ounces of Taco Mix and 1/4 cup of refried
beans on each flour tortilla. Roll up tortilla. Pour
sauce over burritos and sprinkle with cheddar cheese.
Heat in microwave oven for 2 minutes or conventional
oven for 10 minutes at 350 degrees or until hot.

From “Recipes, Natural Touch”

—–

Title: HEARTY VEGETABLE BEEF SOUP
Categories: Soups, Main dish, Beef
Yield: 8 servings

2 lb Stew beef, cubed
1 1/2 c Corn
3 1/2 qt Water
2 Onions, sliced
1 Onion, chopped
1 Large potato, cubed
1 T Salt
1 c Spinach, chopped
1/2 t Thyme
1 c Green beans, chopped
1/2 c Split peas
1 c Green peas
6 Carrots, sliced
1 c Lima beans
3 c Celery, diced
1 c Ketchup
1 Green pepper, diced
2 T Parsley, chopped
3 Medium tomatoes, cubed

In large kettle, cover beef with water and add
chopped onion, salt, thyme. Bring to boil. Skim
fat from surface. Add split peas, cover and simmer
over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust
seasoning.

—–

Date: Sat, 15 Jan 94 15:44:46 CST
From:

Very Fine Pie Crust and Pie (easy, total added fat=8 gms per pie)

2 whole wheat tortillas, 8 1/2 inch diameter (Garden of Eatin’ is 4gms
fat per tortilla, larger/smaller tortillas are okay, and fat free
might work. GofE ingredients are organically grown whole wheat
flour, water, aluminum-free baking powder, soybean oil, and sea
salt, 4 gms fat and 130 calories each).
pie filling (example follows)

4 granny smith apples (quartered, cored and sliced twice more per qtr.
to get 12 slices per apple; and halve each of these slices
crosswise to make the apple bits match the berry sizes better)
12 oz. bag berries (ie. fresh cranberries, defrosted frozen raspberries)
1/2 c. + 1 to 2 Tbs. sugar or Sucanat
2 Tbs. cornstarch (or 4 Tbs. flour)
water as needed

Cover the bottom of a pot with water. Add cranberries, if you are using
cranberries, and boil until they pop, about 10 minutes or less. Strain,
retaining the liquid. Cover bottom of pot with water again, or use some
of the cranberry liquid, or the liquid drained from the defrosted fruit.
Add apples to the pot, and simmer for about 5 minutes, until the apples
begin to start cooking. Add sugar, stir. Mix the cornstarch in about
2 Tbs. of cool or lukewarm liquid (you can use plain water), until the
cornstarch is dissolved. Add the cornstarch to the boiling pot, and
stir continuously. If it starts to thicken too fast, remove from heat
and continue stirring until well mixed. Add berries, stir. Add any
optional ingredients (ie. lemon zest, kirschwasser liquor, currants).

Assemble the “crust” by softening a tortilla over heat briefly (if it
needs softening), and flatten it or shape it into an 8 inch pie pan (you
can use a 9 inch pie pan if the tortillas you find are bigger, or patch
a bunch of small tortillas together in a rectangular pan). Pour in the
heated fruit mixture. Soften the second tortilla, and press on top of
the pie, pushing the near-edges down into the pie to seal the edges (as
the juices rise to help form a seal) and form a sort of fluted “crust-
edge”. Score slice marks in the top crust, or cut a few air vents.
Optionally, brush crust lightly with a 2:1 concentration of sugar water,
and sprinkle surface with sugar or sugar/cinnamon mix. Bake the pie for
only 15 minutes, at 400F, or remove as soon as the crust has become
crisp (<15 min). Let cool at room temperature at least 1 hour before serving, to get the juices to set, otherwise serve hot. Serves 6. Alternates: You may use two or more layers of tortilla, if you like, on the bottom crust. No oil is necessary. :-)

Title: Meatless Bulgur-Filled Tamales
Categories: Vegetarian, Vegan, Main dishes, Tex-mex
Yield: 9 servings

1 Recipe Basic Masa Dough
–see recipe
18 Corn husks or parchment
–papers

————————–FILLING————————–
1 c Bulgur wheat, uncooked
8 Tomatoes, sun dried, minced
1/4 c Onion, dried
2 3/4 c Boiling water
4 tb Miso, brown rice
2 tb Arrowroot powder

To make filling:

a. In a medium sized mixing bowl, combine bulgur,
tomatoes, pepper and onion.
b. Add boiling water. Stir and cover with a dinner
plate. Let sit for 15 minutes.
c. Add miso and arrowroot, stirring thoroughly.
d. Fill and cook tamales acording to “Tamales
Basic Procedure”. (See recipe).

Per serving: (2 tamales) 384 cal, 4 g prot, 420 mg
sod, 81 g carb, 3 g. fat 0 mg chol, 17 mg calcium

From _Vegetarian Gourmet_ Summer 1993

—–

Rotini with Eggplant-Pepper Sauce

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:40
Categories : Low-Fat Quick’n’easy
Entree Pasta
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small eggplant — peeled and diced
1 teaspoon salt
1/2 cup white wine — or
apple juice
1 small onion — chopped
2 cups red bell peppers — chopped
2 cups green bell peppers — chopped
2 cups yellow bell peppers — chopped
16 ounces plum tomatoes — canned with juice
2 large garlic cloves — minced
1 teaspoon honey
2 tablespoons chopped fresh basil
12 ounces rotini — dry measure

Review: “Rotini or spirals grab the sauce. Salting eggplant draws out the
bitterness that hides in the ‘juice’. Remember to rinse well to remove salt
and use lots of towels to pat dry.”

Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let
stand for 15 minutes to absorb the salt and release excess moisture. Rinse
well to remove the salt; pat dry with paper towels. Spread the eggplant in a
single layer on paper towels.

Bring the wine or apple juice to a boil in a large no-stick frying pan. Add
the onions and simmer, stirring frequently, for 3 minutes, or until
softened. Add the red, green and yellow peppers, tomatoes (with juice),
garlic, honey and basil. Reduce the heat to medium and simmer, stirring
occasionally, for 10 minutes, or until the peppers are very soft.

Add the eggplant and simmer for 10 minutes, or until the sauce is thick.

While the sauce is cooking, cook the rotini in a large pot of boiling water
until just tender. Drain. Return to the pot. Add the sauce and toss well to
combine.
15 minutes of attention; 40 minutes total
Per serving 393 calories; 3 g. total fat (7%); 4 g. saturated fat.

EASY FREEZE: Make Ahead Weeknight supper
Eggplant-Pepper Sauce tastes even richer after it’s been frozen, so make
extra for busy weeknight suppers. Separately freeze the cooked pasta in
self-sealing plastic freezer bags and the sauce in tightly lidded containers.
– Reheat the sauce in a covered saucepan over low heat for 15 minutes,
stirring frequently, or
– microwave on high power for 3 minutes.
Immerse frozen cooked pasta in boiling-water for 2 to 3 minutes, or until hot.

ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

– – – – – – – – – – – – – – – – – –

Bread Machine Garlic Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
2 cups white bread flour — +2 Teaspoons
2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/3 teaspoon minced garlic
2 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

FRANK-KEBABS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 md Green pepper
— cut into 12 squares
1 c Boiling water
1/2 Onion — cut into 6 wedges
12 Cherry tomatoes — stemmed
1 lb Potatoes (canned) — drained
6 All-meat franks (2 oz. each)
— cut in thirds
1/2 c Barbecue sauce

Cook green pepper squares in boiling water for 3 minutes.

Thread vegetables and franks onto six 12-inch skewers.

Brush with barbecue sauce.

Broil, occasionally basting with sauce, until browned. Turn and repeat
for the other side, about 15 minutes total cooking time.

Calories per serving (1 kebab): About 220

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Impossible Turkey ‘n Stuffing Pie
Categories: Poultry, Leftovers, Pies, Easy
Servings: 6

2 c Turkey; cooked cut up
1 c Celery; chopped
1/2 c Onion; finely chopped
1/2 ts Salt
3/4 ts Sage; ground or 1 tsp dried
1/2 ts Poultry seasoning
1/8 ts Pepper
1 1/4 c Milk
3 Eggs
1 c Bisquick or baking mix

Heat oven to 400F. Grease pie plate, 10 x 1 1/2". Mix turkey, celery, onion
and seasonings in plate. Beat remaining ingredients 15 seconds in blender
or 1 minute with hand beater. pour into plate. Bake till knife inserted
comes out clean, 25 to 30 minutes. Cool 5 minutes.

from _The Best of Bisquick_

—–