Title: COTTAGE CHEESE VEGETABLE CASSEROLE
Categories: Diabetic, Casseroles, Main dish, Vegetables, Pasta
Yield: 2 servings

1 c Thinly sliced carrots
1/2 c Chopped onion
1 tb Reduced calorie margarine
1/2 c Sliced mushrooms
1 (8 ounce) package noodles,
-cooked and drained
2 c Low-fat cottage cheese
1/2 c Skim milk
1/2 ts Salt
1/2 ts Basil
1/4 ts Thyme
1/8 ts Pepper
Parsley sprigs (opt.)

Yield 12 servings – 1/2 C ea. Each serving may be
exchanged for: 1 Bread, 1 Low-Fat Meat

Combine carrots, onion and margarine in non-stick
skillet; cook on medium heat until tender. Add
mushrooms and cook 5 minutes; set aside Combine
remaining ingredients, except parsley, in large bowl;
stir in cooked vegetables. Turn mixture into nonstick
2 Qt. casserole. Cover and bake at 350 for 30 minutes
or until bubbly. Garnish with parsley before serving,
if desired.

Posted from the Echo’s Library 04/19/94 by Frank Skelly

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Wilted Cucumber Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Cukes — peeled and very thi
sliced
1 tablespoon Fresh dill OR 1 tsp. dried — dill weed
6 tablespoons Canola oil
2 teaspoons Dijon mustard
2 tablespoons White wine vinegar
1 tablespoon Salt for the wilting proce — ss (to be rinsed off
1/2 teaspoon Sugar substitute or the re — al thing
Salt and freshly ground bl — ack pepper

Put cuke slices in a colander with the tablespoon of salt and let them wilt
for bout an hour. Rinse salt off and press out the excess water. Combine
cukes with all else and chill. Toss again before serving. This is a very light
and refreshing salad which makes a nice accompani- ment to any entree at any
season of the year. I like to keep it around for munchies and side dishes for
dinner or lunch. Makes 4-6 Servings.

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Date: Thu, 23 Sep 93 08:52:01 EDT
From: Christina Hulbe

Oatmeal Cookies (modified, a bit, from _Eating_Well_ mag)
—————

1 Cup packed brown sugar
1/4 Cup unsweetened applesauce
1/4 Cup egg equivalent (ie comercial replacer, two whites,
1/4 cup “egg beaters”)
1 Tbsp vanilla extract
1 Cup raisins
2 Cups rolled oats, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1/2 Cup whole wheat flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray

Toasting oats: Heat a large skillet over medium-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (15 minutes or so). Repeat with
remaining oats.

In a large bowl, whisk together sugar, applesauce, egg replacer,
and vanilla. Stir in raisins. In a medium bowl, stir together
remaining (dry) ingredients. Add the dry ingredients to the wet
and mix just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
cookies about 4 cm apart. Bake for 15 minutes, or until lightly
browned. Transfer cookies to a wire rack to cool. Makes 3 dozen
cookies.

Storage: no-fat-added cookies do not store well. They become stale
quickly and stick together if stacked. As soon as they are cool, wrap
the cookies, layers separated by waxed paper, and freeze. To serve,
simply let them thaw to room temperature.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

Title: Baby Food Soft Doggie Cookies
Categories: Misc, Pets
Yield: 1 Servings

3 2 1/2 oz. each jars of baby
Food: either beef or chicken
1/4 c Dry milk powder
1/4 c Wheat germ

Combine ingredients in a bowl and mix well. Roll into
small bails and place on well-greased cookie sheet.
Flatten slightly with a fork. Bake in preheated 350
oven for 15 minutes or until brown. Cool on wire racks
and STORE IN REFRIGERATOR…also freezes well. Notes:
cream of wheat can be substituted for the wheat germ.
Tester’s note: Definitely something to howl about!!
Cookies are soft and chewy……..

—–

Title: MOO GOO GAIPAN #1
Categories: Chinese, Chicken
Yield: 6 servings

Marinade:
1 tb Ginger, finely grated
1 1/2 ts Sesame oil
1 ts White wine
1/2 ts Sugar
1/4 ts Salt
1 1/2 ts Oyster sauce
1/2 ts Light soy sauce
1 ts Cornstarch
Pinch freshly ground white
-pepper
1/2 lb Chicken breasts, strips
SAUCE:
1/2 ts Sugar
2 ts Oyster sauce
1 ts Light soy sauce
1/2 ts Sesame oil
2 ts Cornstarch
1 pn White pepper
5 tb Chicken stock
3 1/2 tb Peanut oil
1 tb Ginger, minced
1/4 ts Salt
1/4 lb Mushrooms, sliced
6 oz Snow peas, sliced
1/4 c Bamboo shoots, sliced
4 Water chestnuts, sliced
1 Clove garlic, minced
1 tb White wine

1. MAKE THE MARINADE: Place the grated ginger in a
small strainer set over a medium bowl. Press hard
with the back of a spoon to extract 1 teaspoon of
juice; discard the ginger pulp. Stir in the remaining
marinade ingredients. Add the chicken and toss to
coat well. Cover and set aside to marinate for 30
minutes. 2. MAKE THE SAUCE: In a large bowl, combine
all the sauce ingredients and reserve. 3. Heat a wok
over high heat for 30 seconds. Add 2 tablespoons of
the peanut oil and turn the wok to coat with oil.
When a wisp of white smoke appears, add the ginger and
salt. Stir, using a large metal spatula, for 10
seconds. Add the mushrooms and stir fry for 10
seconds. Add the snow peas, bamboo shoots and water
chestnuts; sprinkle with a little water and stir fry
for 2 minutes. Transfer the vegetables to a bowl and
set aside. Wipe out the wok with paper towels. 4.
Heat the wok over high heat for 20 seconds and add the
remaining 1 1/2 tablespoons peanut oil. Turn the wok
to coat with oil. When a wisp of white smoke appears,
add the garlic. When it begins to brown, add the
chicken with the marinade. Spread the chicken out in
a single layer and cook undisturbed for 2 minutes.
Turn the chicken pieces over and cook for 1 more
minute. Drizzle the wine down the inside rim of the
wok and stir it into the chicken. Continue to cook
until the chicken is cooked through, about 1 minute
longer. 5. Add the reserved vegetables and stir fry
for 2 minutes. Make a well in the center of the
mixture. Stir the sauce to combine and pour it into
the well. Mix all the ingredients together, bring the
sauce to a boil and cook until thickened, about 30
seconds. Transfer to a warm platter and serve
immediately.

—–

Title: Quick Barbecue Sauce
Categories: Sauces
Yield: 2 servings

1/4 c Finely Chopped Onion
1 ea Clove Garlic, Finely Chopped
2 T Butter Or Margarine
1 c Catsup
1/4 c Brown Sugar, Firmly Packed
1/4 c Lemon Juice
1 T Worcestershire Sauce
1 t Prepared Mustard
1/8 t Hot Pepper Sauce

In small saucepan, cook onion and garlic in margarine until tender.
Add remaining ingredients; bring to a boil. Reduce heat; simmer
uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken
or beef. Refrigerate leftovers.
MICROWAVE:
In 1-qt glass measure, microwave margarine on full power (high) 30 to
45 seconds or until melted. Add Onion and Garlic. Microwave on full
power (high) 1 1/2 to 2 minutes, or until tender. Add remaining
ingredients; cover with waxed paper. Microwave on full power (high)
3 to 5 minutes or until mixture boils. Microwave on 2/3rds power
(medium-high) 4 to 5 mins. to blend flavors. Proceed as above.

MMMMM

Title: Cheddar Fruit Drops
Categories: Cookies
Yield: 10 servings

1/2 c Butter
1/4 c Brown sugar; firmly packed
1 ts Vanilla
1/2 ts Baking soda
1 1/2 c Cheddar; sharp, shredded
1/4 c Maraschino cherries; chopped
1/4 c Sugar; granulated
1 Egg; lg
1 1/2 c Unbleached flour
1/2 ts Salt
8 1/4 oz Pineapple, crushed, drained

Cream the butter and sugars together until light and fluffy then stir in
the egg and vanilla. Add the combined dry ingredients and blend well.
Stir
in the cheese, pineapple, and cherries. Drop the dough by rounded
teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for
15
minutes.

—–

CREOLE TOMATO BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 1/4 ts Garlic salt
1 t Chili powder
1 t Paprika
1/8 ts Baking soda
1/8 ts Cayenne pepper
1/2 c Mushrooms — fresh/sliced
1/4 c Celery — fine chopped
1/4 c Red bell pepper — fine chopped
2 tb Pimentos — drained/diced
1 tb Minced onion — dried
1/2 c Tomato soup — canned + 1 tb
1 Egg
1 tb Vegetable oil
2 ts Molasses
2/3 c V-8 veg. juice — heated

Add all ingredients into the pan in the order listed. Select white
bread anpush “Start.” Basin Street without the “blues” is provided by
this colorful, nutritious bread. Unusual and just wonderful. Shared
by Barb Day

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Crock Pot Stuffed Peppers

Recipe By : Betsy Couch
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so th
Combine: 1 pound ground beef or
ground turkey 1/3 cup uncooked rice 1 onion,
grated Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garli
powder, etc…
Stuff each pepper about 2/3 full (rice will need room to swell up).
That’s right, the meat and rice go in raw, that’s the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).

Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven’t tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)

Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.

Happy Cooking

– – – – – – – – – – – – – – – – – –

Mediterranean Garlic Soup

Recipe By : COOKING RIGHT SHOW #CR9601
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Large heads of garlic
2 Cups white onions — sliced
3 Tablespoons vegetable oil
2 Quarts rich chicken or vegetable stock
1 Cup dry white wine
1 Large bay leaf
1 Tablespoon chopped fresh sage leaves (1 teaspoon drie
3 Whole cloves
salt and freshly ground white pepper
drops of fresh lemon juice
1/3 c olive oil
4 egg yolks
<>
toasted sour dough croutons
fresh grated Asiago or Gruyere cheese
fresh chopped chives

Separate garlic into cloves and crush slightly with side of knife. Do not
peel.

Add garlic, onions and vegetable oil to a soup pot and saute until onions
just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.
Bring to a boil, reduce heat and simmer partially covered for 45 minutes.
Strain pressing down firmly on the solids to extract all flavor. Return
soup to pot and correct seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to form an emulsion
(mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a
thin stream. Gradually beat in remaining soup. Return to pot and reheat
gently being careful not to over heat or egg will scramble. Serve
immediately garnished with croutons, cheese and chives.

Yield: 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

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