Title: Low-Fat Corn Lasagna
Categories: casserole, low-fat, vegetarian
Yield: 8 servings

1 c cheese, mozzarella
10 oz corn
15 oz cheese, ricotta
1 eggs
1 ts oregano leaves
1 ts salt
1/4 ts pepper, black
27 1/2 oz prego
9 lasagna noodles
1 c water
1/2 c cheese, mozzarella

Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325.
Spray 9"x13″ baking dish with nonstick vegetable spray. In mixing
bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and
pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of
noodles and top with half of cheese mixture. Repeat and pour
remaining sauce over top. Carefully pour water around edges and
sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour
and 15 minutes. Let rest 10-15 minutes before serving.

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Quaker’s: Chewy Chocolate No-Bake

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Semisweet chocolate pieces
1/3 c Margarine or butter
16 lg Marshmallows
1 t Vanilla
2 c QUAKER Oats uncooked
-(quick or old fashioned)
1 c Mixed fruit

Mixed fruit may consist of any combination of raisins,
diced dried mixed fruit, flaked coconut, miniature
marshmallows or chopped nuts

In large saucepan over low heat, melt chocolate
pieces, margarine and marshmallows stirring until
smooth. Remove from heat; cool slightly. Stir in
remaining ingredients. Drop by rounded teaspoonfuls
onto wax paper. Chill 2 to 3 hours. Let stand at room
temperature about 15 minutes before serving. Store in
tightly covered container in refrigerator. MICROWAVE
DIRECTIONS: Place chocolate pieces, margarine and
marshmallows in large microwaveable bowl. Microwave
on HIGH 1 to 2 minutes or until mixture is melted and
smooth, stirring every 20 seconds. Proceed as recipe
directs.

Nutrition Information: 1 piece Calories 75, Calories
From Fat 27, Total Fat 3g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 12g,
Dietary Fiber 1g, Protein 1g

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Lime Marmalade

Recipe By : Elizabeth Powell
Serving Size : 64 Preparation Time :3:00
Categories : Canning, Preserves, Etc. Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds limes
2 lemons
8 cups water — (approximately)
6 cups sugar — (approximately)

Choose fruit that has not been waxed. Place fruit in a large kettle
and add water just to cover. Bring to a boil and simmer until fruit can be
pierced with a fork. Remove fruit, reserving water in which it was boiled.
Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly
as possible.
Return fruit, along with any accumulated juices, to water and measure
into large kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to
a boil and boil quickly until mixture reaches jelly stage (220 degrees F on
candy thermometer).
Pour into sterilized 1/2 pint or 1 pint jars, seal and process
according to jar manufacturer’s instructions.

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NOTES : Makes 4 pints, or about 64 two-tablespoon servings.

1 pkg. (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (same height as extended straws), slend 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring

Cooking Time: ~5min.
Prep Time: ~15min., plus overnight chilling
Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws
Makes: About 100, including a few casualties

In a bowl, combine gelatins. Add boiling water; stir until gelatins
completely dissolve. Chill until lukewarm, about 20 min.

Meanwhile, gently pull straws to extend to full length; place in tall
container. Blend cream and food coloring with the lukewarm gelatin mixture.

Pour into container, filling straws. Chill until gelatin is firm, at least 8
hours, or cover and chill up to 2 days.

Pull straws from container (if using a carton, tear carton away from
straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4
straws at a time. Starting at the empty ends, push worms from straws with
rolling pin, or use your fingers; lay worms on waxed paper-lined baking
sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temp. up to 2 hours.

Nutritional Analysis: Per worm: 17 cal., 42% (7.2 cal. from fat; 0.4 g.
protein; 0.8 g fat (0.5 g sat.); 2 g carbo.; 6.8 mg sodium; 3 mg chol.

GOLDEN BUTTERMILK BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-Purpose Flour
3 ts Baking powder
2 ts Sugar
1/2 ts Cream of tarter
1/4 ts Baking soda
1/2 c Shortening
3/4 c Buttermilk
1/4 ts Salt

Stir together flour, baking powder, sugar, cream of
tarter, soda and salt. Cut in shortening until mixture
looks like course crumbs. Fashion a well in the middle
and add milk quickly, then stir just till the dough
clings together. Knead gently on lightly floured
surface for 10 to 12 strokes. Roll or pat out to 1/2
inch thick. Cut with floured cutter or tumbler. Bake
in moderately hot oven with 2/3 coals on top and 1/3
on bottom for 10 to 12 minutes or till golden brown.
From the files of Al Rice, North Pole Alaska. Feb 1994

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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”

—–

2 heads of celery
2 large onions
2 carrots
bunch of parsley stalks
10 cups water

Clean and prepare the vegetables, chop coarsley and boil in the water for 30
mins. Leave to cool, then puree the mixture and pass it through a sieve.
Discard the vegetable debris and store the stock in a sealed container in the
frige.
Note: It will keep happily for a couple of weeks, or may be frozen for up
to 3 months. Indicators of V and P, meaning Vegan and Complete Protein.

Source: The New Vegetarian by Colin Spencer–‘

SPINACH TORTELLINI WITH CREAMY MUSHROOM SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz Spinach tortellini (1 box)
1/4 c Diced onion
1 c Sliced fresh mushrooms
— (abt. 3 oz.)
3 tb Butter
1 t Fresh lemon juice
3 tb Flour
1 c Chicken broth
1 t Salt — or to taste
1/4 c Heavy cream
Freshly ground pepper
1/4 c White wine
1 c Frozen peas — cooked
—–GARNISH—–
Chopped parsley
Scallion rings

Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally. Drain.

Meanwhile, in a medium saucepan, saute onions and mushrooms in butter
and lemon juice until tender but not brown. Sprinkle with flour;
toss. Add broth and cream, stirring until the mixture is thickened
and comes to a boil. Add seasonings and wine. Cook an additional
minute.

Divide tortellini among serving plates. Pour sauce over tortellini.
Sprinkle with cooked peas and garnishes. Serve immediately.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter,
Carlstadt, NJ 07072. Posted by Cathy Harned.

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Title: ORANGEADE
Categories: Beverages
Yield: 6 servings

1 Makes 1-1/2 Quarts
1/4 c Honey
4 c Water
2 c Orange Juice
1/4 c Lemon Juice
Orange (Thinly Sliced)
Ice Cubes

Dissolve honey in water in a large pitcher. Add orange slices. Fill
pitcher with ice cubes; stir.
From Sheila Buff Judi Olstein, “The New Mixer’s Guide to
Low-Alcohol Non-Alcoholic Drinks.” Published By HPBooks, Inc.,
1986, ISBN 0-89586-458-4.

MMMMM

TURKEY-BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Turkey or chicken broth
1 c Diced cooked turkey
1 c Pearl barley
1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 t Dry thyme
1/4 ts Dried marjoram
1/4 ts Ground black pepper
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow
cooker. Cook over low heat in the slow cooker for 6
hours or simmer on the stove for 1 hour, or until the
carrots are tender and the barley is soft.

1/6 recipe – 181 calories, 1 lean meat, 1 bread, 2
vegetable exchanges 30 grams carbohydrate, 11 grams
protein, 2 grams fat, 44 mg sodium, 320 mg potassium,
18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman 1986 Shared but not tested by Elizabeth Rodier,
Nov. 93

Long-grain rice has slightly less carbohydrates and
calories per cup than barley if you wish to substitute.

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