WW-HEARTY LENTIL SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked lentils
2 cups water
6 ounces pared potatoes — diced
1/2 cup each, onion, celery and carrots — diced
2 packets instant beef broth and seasoning mix
2 tablespoons chopped fresh parsley
1 garlic clove — minced
1 bay leaf
dash to 1/8 teaspoon ground cinnamon

In 2-quart saucepan combine lentils and water and bring to a boil. Reduce
heat, cover pan, and let simmer until lentils are tender, about 20 minutes.
Add remaining igredients to lentils and stir to combine; cover and cook over
low heat until potatoes are tender, 20 to 30 minutes. Remove bay leaf before
serving.

Each serving provides: 2 protien exchangs; 1 bread exchange; 1 1/2 vegetable
exchanges 10 calories optional exchange
Per serving: 258 calories; 15 g protien; 1 g fat; 50 g carbohydrate; 819 mg
sodium; 0 mg cholesterol

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NOTES : Tasty, filling, and inexspensive; serve with a mixed green salad.

Title: Oranges In Red Wine Sauce
Categories: Fruits, Desserts
Yield: 6 servings

1 c Dry red wine
1 c Water
3/4 c Sugar
1 Cinnamon stick
2 Whole cloves
2 sl Lemon
6 lg Oranges

Combine and bring to a boil the wine, water, sugar, cinnamon, cloves
and lemon slices.
Simmer for 3 minutes and keep hot. Peel oranges and reserve skins.
Section oranges, discarding fibrous membranes, and drop sections into
the hot syrup. Pare away the white part of orange skin and cut rinds
into very fine julienne strips. Sprinkle the strips over the orange
sections in red wine mixture and chill. Serve in chilled crystal compote
dishes.
submitted by marina
source jr. league san francisco alacarte

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Crisp Oatmeal Cookies

Recipe By : Blue Ribbon Cookies ISBN 0-312-01739-1
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1/2 cup chopped nuts

1. Cream together the shortening and sugars. Beat in the eggs and vanilla.
2. Sift together the flour, soda, and salt, then stir it into the creamed
mixture.
3. Stir in the oatmeal, 1/2 cup a time, mixing thoroughly after each addition.
Add the nuts after the last addition of oatmeal.
4. Divide the dough in half and roll out each portion into a long log about 2
inches in diameter. Wrap and chill each log for several hours in the
refrigerator.
5. Slice the dough into disks, about 1/8 to 1/4 inch thick and place on a
greased baking sheet. Be sure to leave room for the cookies to spread as they
cook.
6. Bake in a pre-heated 350 F oven for 10-15 minutes, or until lightly browned.
Remove from the sheet to cool.

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NOTES : You’ll get 4-5 dozen cookies depending on how thick you slice them.

This recipe was entered in the Polk County fair by Susan Peterson, St. Croix
Falls, WI

SINGING HINNIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 ts Sugar
1 t Baking soda
2 ts Cream of tartar
1 pn -salt
1/4 c Lard
1/4 c Margarine
1 1/4 c Currants or currants and
-sultanas mixed
2 tb Milk — or enough to make
-stiff dough

These are hotcakes from the isle of Cape Breton in Nova Scotia.

Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I
would use shortening) and margarine. Add currants and milk to make dough
stiff enough to roll 3/4″ thick. Cut into thick rounds and bake on greased
griddle or lightly greased electric pan set on low, until brown. Turn and
cook on the other side. Split and spread with butter and jam.

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GARBANZO CARROT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Can EDEN Garbanzo Beans
— drained
1 md Carrot — cut in matchsticks
1/4 c Fresh cilantro or parsley
— (finely chopped)
2 tb Sesame seeds
— lightly toasted
1 Clove garlic — pressed
2 Green onions
— finely chopped
2 tb Sesame tahini — (mixed with
1 tb -water)
1 t EDEN Ume Plum Vinegar

Mix beans, carrot, cilantro, sesame seeds, garlic and
green onions. Mix vinegar with tahini mixture and pour
over salad. Serve on a bed of crisp lettuce.

Prep Time: 15 minutes

Per serving: 218 Calories;
8g Fat (32% calories from fat); 11g Protein;
28g Carbohydrate; 0mg Cholesterol; 270mg Sodium

Copyright 1994 Eden Foods, Inc.

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9-inch single pie crust
2 1/4 cups maple syrup
3/4 cup light cream
1/4 cup all-purpose flour
4 eggs
1 cup walnuts (optional)

In bowl, whisk together maple syrup, cream, flour and eggs
until blended; stir in nuts (if using). Pour into crust.
Bake in 375 oven for 10 minutes; reduce heat to 350 and
bake for 30-35 minutes longer or until set. Let cool on
rack.

Date: Wed, 29 Sep 93 18:03:29 CDT
From: simmons@Texaco.COM (Robert L. Simmons)

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Title: SPICED VEGETABLES
Categories: Main dish, African, Vegetarian
Yield: 6 servings

1 1/2 lb Potatoes
1 ea Broccoli head, include stem
5 lg Carrots, sliced
1 sm Cauliflower, chopped
1 md Onion, finely chopped
1/2 c Ghee

Depending on the size of the potatoes, either leave
them whole or quarter them, but do not cut them too
small. Chop the broccoli, reserving the inner stem,
but discarding the fibrous outside. Chop the head.
Over boiling water, steam the potatoes, broccoli stem,
carrots cauliflower. After 10 minutes, add broccoli
heads steam until vegetables are just tender. In a
heavy pot, saute the onions in the ghee till they are
transparent. Mix in all the steamed vegetables except
the broccoli. Cover cook for 6 to 8 minutes,
stirring often. Add broccoli cook for another 5
minutes. Serve with bread.

—–

WILD MUSHROOM SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Meats
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried mushrooms
12 oz Assorted fresh mushrooms
– (chanterelle, cultivated,
– shiitake, oyster)
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots
-ÿÿOnions
1/2 ts Salt
1/4 c Sherry or Madeira
1/2 c Whipping cream

This sauce has an intensely woodsy flavor that would be good on pasta,
roast chicken or pork.
TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups
of warm water. Soak for at least 2 hours or up to 8. When mushrooms are
soft, drain and reserve water and squeeze out as much water as you can from
the mushrooms. Pour the mushroom water through a double layer of
cheesecloth or a cloth towel to remove any sand that may have been lurking
in the mushrooms. Reserve 1 cup of liquid for this recipe. (Pour the
remaining mushroom water into a plastic container or airtight bag, label
and freeze for up to a year to use in soups and sauces.) Wash the fresh
mushrooms and pat dry. (Slice chanterelles and cultivated mushrooms, trim
and discard the stems of shiitake mushrooms, and trim and discard root tips
of oyster mushrooms.) Melt the butter in a medium skillet over medium heat
and add the reconstituted dried mushrooms, garlic, shallots and salt. Cook,
stirring, for 10 minutes. Add the fresh mushrooms and continue to cook
another 10 minutes. Add the reserved mushroom water and sherry. Increase
the heat to high and cook until the liquid reduces by about 2/3. Add the
cream and cook until the liquid reduces to a saucelike consistency and is
thick enough to coat a spoon.

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Title: Almost Fat-Free Ginger Cookies
Categories: Polkadot, Lisa, Cookie:drop, Low-fat/cal
Yield: 4 Dozen

2 c All-purpose flour
1 tb Ground ginger
2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c Prune Butter *
1/2 c Sugar
1 Egg
1/4 c Molasses
Sugar for rolling

Preheat oven to 350F. Into a medium bowl, sift together flour,
ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl with electric mixer, beat Prune Butter and sugar until
well-blended. Beat in egg and molasses until well-blended. Stir in
flour mixture until completely mixed.

Place a little sugar in a medium bowl. Scoop out heaping
teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls
and drop into the sugar. Roll to cover the surface completely; then
place balls 2 inches apart on ungreased baking sheets.

Bake until cookies are slightly rounded and tops appear lightly
browned and crackles. Remove baking sheets to wire racks to cool
slightly. The, using a metal pancake turner or palette knife, remove
cookies to wire racks to cool completely. Repeat with remaining
cookie dough and sugar. Store in airtight containers.

* Prune butter is from “Secrets of Fat Free Baking” by Sandra
Woodruff. To make one cup, combine 8 oz prunes and 6 tb water or
fruit juice in food processor. (I used apple juice for the batch for
this recipe.)

Source: Lisa Clarke, based on Cookie Jar Gingersnaps in “The Complete
Cookie Book” by Elizabeth Wolf Cohen

Notes: The cookies have 39.5 calores (3.6% from fat) and 0.2g fat
each. They also have more dietary fiber, potassiumn and calcium than
the originals, and less cholesterol. They were delicious, but
rolling them into balls was a nightmare. They stuck to everything.
They may need more flour. They also didn’t flaten out as much as the
originals. They kept their ball shape, for the most part.

The Chef’s Comments:
“Yesterday i took a cookie recipe that I wanted to try, and I made
exactly according to the recipe (it was great!) and then I made
another batch, using the Prune Butter technique. For cookies, the
book suggests replacing all of the fat with Prune Butter, and removing
as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep
sweetness consistent witht he original recipe. The low-fat recipe was
a difficult texture to work with, and they didn’t spread out nicely
when cooking. They remained little clumps. But they did taste very
good. I have a hard time telling the difference between the two,
believe it or not. Who would have thought substituting prunes for
crisco was a wise choice??” – Lisa

From: Lisa
Date: 09-08-96 (12:38)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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