Title: CHEESY CHICKEN CASSEROLE
Categories: Casseroles, Chicken, Pork
Yield: 6 servings

1.25 c Rice; cooked
1.00 ea Onion, small; chopped
1.00 ea Green/Red Bell Pepper;Choppd
1.00 x Butter;Enough to saute veg’s
3.00 c Chicken; cooked and cut up
1.00 ea Ham, thick slice; cubed
1.00 cn Condensed Cheddar Soup
0.25 c Milk

Prepare rice according to directions or your desire.
Set aside. Cut up the chicken into small chunks and cook through,
either on the stove top or the microwave. You can either cook it and
then cut it up, or cut it up and then cook it. Chop onion and peppers
into small pieces. Saute onion and pepper in the butter for about 4
minutes or until tender. Cut up the ham slice into small cube-like
pieces.
(Although, any kind of ham, sliced, diced, cubed, would do). Stir in
the cooked chicken, cubed ham, soup (straight from the can), and the
milk. Heat until chicken is hot, stirring frequently. Stir the rice
into the mixture and cook another few minutes until everything is
hot. Be sure to mix in rice thoroughly. Will keep well if you prepare
ahead and reheat before serving. Just be sure to heat it and mix it
again well before serving. Freezes well also if you want to make an
extra batch.

Yummy……

Eileen Shaughnessy, Prodigy Food Wine Board

MMMMM

Title: APPLE ROLY-POLY
Categories: Desserts, Fruits
Yield: 1 servings

1 3/4 c All-purpose flour
1/4 c Sugar
4 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1/4 c Butter or margarine
2/3 c Sour cream
-FILLING:
1/4 c Butter or margarine,
-softened
1 c Packed brown sugar
2 ts Ground cinnamon
6 md Granny Smith apples,
-peeled, cored and coarsely
-shredded
-(about 5 cups)
-TOPPING:
2 1/2 c Water
2 tb Brown sugar
1 ts Ground cinnamon
1/2 c Light cream

In a mixing bowl, combine flour, sugar, baking powder
and salt. Cut in shortening and butter until crumbly.
Add sour cream and blend until a ball forms. Roll out
on a floured surface into a 15-in. x 10-in. rectangle.
Spread with softened butter; sprinkle with remaining
filling ingredients. Roll up, jelly-roll style,
starting with the long side. Cut into 12 slices. Place
slices, cut side down, in a 13-in. x 9-in. x 2-in.
baking pan. For topping, combine water, brown sugar
and cinnamon in a saucepan. Bring to a boil; remove
from the heat. Stir in the cream. Carefully pour hot
topping over dumplings. Bake, uncovered, at 350! for
35 minutes or until bubbly. (Center will jiggle when
dumplings are hot out of the oven but will set as
dumplings stand for a few minutes.) Serve warm. Yield:
12 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Texas White Lightning Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Chicken
Hot And Spicy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Dried navy beans
4 Cn Ready-serve chicken broth
1 Lg Onion — chopped
2 Garlic cloves — minced
1 Tb White pepper
1 Tb Oregano
1 Tb Cumin
1 T salt
1/2 T Cloves
5 C Cooked chicken — chopped
8 Oz Canned chopped chiles
1 C water
1 Jalapeno — seeded and Chopped
8 Flour tortillas
Monterey Jack cheese — Shred
Commercial salsa
Sour cream

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches
above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard
liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce
heat and simmer, covered, 2 hours or until beans are tender, stirring
occasionally. Add remaining can of broth, chicken, and next 3 ingredients.
Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4
cuts in each tortilla toward, but not through, the center. Line serving bowls
with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top
with cheese, salsa, and sour cream. Serve immediately. Serves 8

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Title: MOM’S STUFFED TOMATOES
Categories: Vegetables
Yield: 1 servings

4 Tomatoes; large
2 Bread slices;whole wheat
8 Anchovies
1/2 ts Oil from anchovies
1/3 c Parmesan cheese; reserve 2
1 ds Pepper

Preheat oven to 375F. Choose large, attractive
tomatoes. Scoop out tomato centres carefully, leaving
bottoms intact. Set aside inside of tomatoes. Toast
bread and cut into 1/2″ cubes. Pour oil from anchovies
on bread cubes. Mash anchovies or mince into fine
pieces. Mix anchovies, bread cubes and inside of
tomatoes. Add parmesan cheese to mixture (this will
prevent it from getting too wet inside tomatoes).
Spoon mixture into hollowed out tomatoes. Sprinkle 2
tbsp of reserved parmesan on top of tomatoes. Put in
8″ square cake pan. Carefully pour in 1/2 inch water
around tomatoes. Bake 30 minutes in a preheated 375F
oven. Serves: 4
served this to my future husband when we were both
living in a o-op apt downtown. Another neighbour had
been bringing him brownies, gave him my stuffed
tomatoes. Fortunately, my husband wasn’t (and) sn’t a
dessert lover, he preferred my tomatoes! e flavour of
anchovies is not evident in this recipe and ven
‘anchovy haters’ will enjoy it. Source: Mom

—–

2 Egg Whites
1/8 tsp. Salt
1/8 tsp. Cream of Tarter
1 tsp. vanilla
3/4 cup sugar
6 oz.pkg. semi-sweet chocolate chips

Beat egg whites, salt and cream of tartar until very firm. Gradually
add sugar and mix. Fold in Chocolate chips. To prevent burning you
can bake on an air-space cookie sheet or put brown grocery bag on
regular cookie sheet. Drop by teaspoon fulls on pan.
Bake 300 degrees for 25 minutes. They should only be lightly browned.

This recipe can be doubled, but if you do that don’t double the
chocolate chips. Best if used in a few days.

Pumpkin Soup With Honey And Cloves

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/Stews Vegetables
Eat-Lf Mailing List Low Fat
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons I Can’t Believe It’s Not Butter – Light — (1/4
Stick)*Note
2 Large carrots — chopped
2 celery stalks — chopped
1 Large onion — chopped
6 C pumpkin — peel,
Chop (Abt 2 Lb)
6 Cups Nonfat Veg Chicken Broth, Low Sod — Or More
5 whole cloves
1/4 Cup whipping cream — **Note
2 Tablespoons honey

*NOTE: Original recipe used regular butter
**NOTE: Original recipe used 1/2 C whipping cream

Melt butter in Dutch oven over medium-high heat. Add carrots, celery and
onion; saute until tender, about 8 minutes. Add pumpkin, 6 cups stock and
cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.
Discard cloves. Puree soup in batches in blender. Return to Dutch oven.
Stir in cream and honey. Bring to simmer. Season to taste with salt and
pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving,
thinning with more stock, if desired.)

makes 8 servings

Origin: Le Bec-Fin; Philadelphia, PA

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NOTES : Cal 102.7
Fat 4.9g
Carb 14.1g
Fib 3.8g
Pro 14.9g
Sod 328mg
CFF 27.7%

Apricot bagel

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
2 teaspoons orange extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
3/4 cup dried apricots — diced

Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or
work
into the dough before shaping. If you don’t have a dough setting stop the
machine after the rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

– – – – – – – – – – – – – – – – – –

Serving Ideas : for peach bagels sub dried peaches for the apricots

NOTES : I use orange oil instead of the orange extract.
These are really excellent.

Title: Ambrosia Fruit Dip
Categories: Dips
Yield: 1 servings

8 oz Cream cheese; softened
1 c Plain lowfat yogurt
1 ts Vanilla extract
1 ts Grated lemon rind
14 Packets Equal sweetner

Blend cream cheese yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.

MMMMM

CAROB-ORANGE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Rice Flour
1/2 c AM Barley Flour
3 tb Carob powder
1 c Ground nuts
1/2 c Honey
1/2 c Water or soy milk
1 t Orange extract

Mix dry ingredients together. Mix liquid ingredients
together. Combine the mixtures. Place small
spoonfuls onto a lightly oiled baking sheet. Bake at
350 F. for 8-10 minutes.

Variations: (1) If a softer cookie is desired, add 1/4
cup oil to liquid ingredients. (2) Indent each cookie
with a spoon and fill with orange marmalade. (3)
Substitute mint for orange extract and press a nut
into the center of each cookie.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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COLESLAW (LF)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-fat Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2 tb Balsamic vinegar
6 tb Cider vinegar
2 tb Dijon mustard
1 tb Low-sodium soy sauce
2 ts Honey
1/2 ts Celery seed
1/2 ts Caraway seed
1/4 ts Pepper — black
—–SALAD—–
2 c Green cabbage — shredded
2 c Red cabbage — shredded
Carrot — julienned
Red pepper — julienned
Green pepper — julienned
Yellow pepper — julieened
1/4 c Scallions — finely chopped
1/4 c Fresh parsley — minced
—–PER SERVING—–
38 x *cals
*gm protein
3/4 x *gm fat
6 x *gm carbo
130 x *mg sodium
*gm fiber

Dressing: Mix dressing ingredients together in a small jar. Set aside.
Salad: Combine vegetables in a large bowl. Pour dressing over vegetables
and toss to coat. Refrigerate at least 1 hour to blend flavors.
Serves 8.

Author’s Note: Here’s a tasty, mayonnaise-free version of a favorite
American salad.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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