Recipes

Lentil and Brown Rice Soup

Servings: 6 Servings

Ingredients:

5 cub Chicken broth
1 ½ cub Lentils, picked over and rined
1 cub Brown rice
32 ounce Tomatoes, drained, reservinguice, and chopped
3 Carrots, in ¼ inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
½ teaspoon Basil
½ teaspoon Oregano
¼ teaspoon Thyme
1 Bay leaf
½ cub Fresh parsley, minced
2 tablespoon Cider vinegar (or to taste)

Preparation:

In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock.

Makes about 14 cups.

a 1984 Gourmet Mag. favorite

Lentil and Buckwheat Slice

Servings: 1 Servings

Ingredients:

4 ounce Roasted Buckwheat
1 Carrot
1 Onion
1 teaspoon Oil
6 ounce Red Lentils
1 pint Veg stock
Dried herbs(parsley + rosemary are recommended)
1 teaspoon Marmite(for the Brits amongst you)
1 pinch Nutmeg
Salt
Pepper

Preparation:

1.Chop onion and carrot, saute in oil in a fairly large saucepan 2.Add all other ingredients - bring to boil 3.Simmer for 30 minutes, until liquid is absorbed 4.While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish 6.Put loaf/flan dish in 4. above. 7.Cook for 30 minutes

Note: I see no reason why you would need to use the oil, just cut up the carrots extra small, place all ingredients in the pan and start at 2.

Posted by Pat Buttons

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Bulgur Cakes

Servings: 4 Servings

Ingredients:

1 cub Dried lentils
3 cub Water
Salt
¾ cub Butter
¾ cub Bulgur, fine grade
1 medium Onion, finely chopped
¼ cub Finely chopped green orsweet red pepper
¼ cub Finely chopped green onions(white part and 2" ofgreen parts)
¼ cub Finely chopped parsley
¼ cub Finely chopped fresh mint
Paprika

Preparation:

A vegetarian "kibbeh" with lentils in place of the meat. From "The Cuisine of Armenia," by Sonia Uvezian.

Combine lentils, water and dash salt in heavy saucepan. Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes. Add more hot water if needed. Stir in ½ cup butter and bulgur. Simmer 2-3 minutes. Remove from heat and cover. Set aside 15 minutes.

In heavy skillet, melt remaining ¼ cup butter over moderate heat.
Add onion. Saute until golden brown, stirring frequently. In large mixing bowl combine sauteed onions, lentil and bulgur mixture.
Dipping hands occasionally into bowl of warm water, knead mixture until well blended, 2-3 minutes. Add 3 tablespoons sweet pepper, 3 tablespoons green onions, 3 tablespoons parsley and 3 tablespoons mint to mixture and mix well. Adjust seasonings to taste.

Keeping hands moistened, form mixture into ½ patties. Arrange on serving dish. Sprinkle with reserved sweet pepper, green onions, parsley and mint. Season to taste with paprika. Serve with cucumber and tomato salad.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Lentil and Celery Root Salad

Servings: 4 Servings

Ingredients:

1 (1-to-1 ¼ lb) celery rootaka celeriac
1 cub French green lentils
6 tablespoon Olive oil
3 tablespoon White wine vinegar
1 ½ teaspoon Minced garlic
1 teaspoon Minced fresh rosemary
Large pinch of groundnutmeg
½ cub Crumbled blue cheese

Preparation:

Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into ¼ inch cubes to yield 1 ½ cups.

Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.

Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl.
Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead.
Let stand at room temperature. Toss occasionally.)

From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Cod Chowder

Servings: 6 Servings

Ingredients:

1 cub Dried lentils
1 pound Cod fillet, cut into 1"(2.5 cm) squares
Lots of diced vegetables(carrots, potatoes, onions,turnip, celery,green beans, tomatoes, ...)
¼ cub Orange juice
2 tablespoon Sunflower or green olive oil
1 tablespoon Dried parsley
1 Bay leaf
¼ teaspoon Ground black pepper
¼ teaspoon Thyme
⅛ teaspoon Tarragon

Preparation:

** Procedure **

1) Place the lentils and 5 cups of cold water into a slow cooker (about 4 quart or 4 litre size) or crock pot. Cook on low overnight.

2) At breakfast, add the spices, oil, and enough vegetables to fill the pot to no closer than 8 cm (3 inches) below the top. Then add enough cold water to cover everything, plus 1 cm (½ inch). Cook on low for 5 hours.

3) Add the fish (the fish should be completely immersed in the liquid), and then cook on low for another 4 to 5 hours.

4) A few minutes before serving, remove the bay leaf and mix in the orange juice. Serve with salad and whole grain bread.

: ** Variations **

Substitute haddock, pollock, hake, cusk, clams, or lean back bacon (diced) for some or all of the cod. Back bacon should be put in the slow cooker in step #2, at the same time as the vegetables.

Note: Frozen fish should be thawed overnight in the refrigerator.

Contributed by: Walter Brown, ab684 September, 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Corn Soup

Servings: 1 Servings

Ingredients:

1 medium Onion, chopped
2 medium Carrots, sliced
2 tablespoon Water, stock, or sherry for
Sauteing
7 cub Water
¾ cub Dried lentils
2 medium Tomatoes
1 cub Fresh or frozen corn
1 small Sweet potato, diced
4 teaspoon Tamari or soy sauce
1 cub Cooked brown rice
2 tablespoon Chopped fresh parsley (I
Double this amount)

Preparation:

Corn and sweet potatoes give this soup a nice sweetness. It's adapted from Mark Bricklin's _Lose Weight Naturally Cookbook_ (Rodale), which uses too much meat and dairy for our purposes; this one, however, adapts well by substituting for the oil in the saute. It also freezes and microwaves well for brown-bag lunches.

Saute the onion and carrots in a large saucepan over low heat, stirring occasionally, until the onions are translucent.

Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil, reduce heat, cover and simmer for 25 min. Add the tamari, rice and parsley, and heat through before serving.

From: judith@utig.ig.utexas.edu (Judith Haller). Fatfree Digest [Volume 10 Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Eggplant Pate

Servings: 1 Servings

Ingredients:

100 g Whole lentils; green orbrown
1 medium Eggplant; (aubergine)
100 g Mushrooms; chopped
2 Cloves garlic; crushed
1 teaspoon Ground coriander
2 tablespoon Chopped mint
½ Lemon ; juice of
Salt and pepper

Preparation:

This is a really nice pate you could serve with fat free crackers, melba toast or home made tortilla chips. It's also nice as a ribbon sandwich filling along with cream/cottage cheese. Adapted from "Sarah Brown's Vegetarian Cookbook".

Bring lentils to boil in large pan of water. Cover and simmer until soft - about 45 minutes. Leave to cool for 5-10 minutes. Slice eggplant into 2cm (¾inch) thick slices and then grill both sides until pulp is soft. Remove skin and chop finely (or process). Dry fry the ground coriander for a few minutes to bring out the aroma. Add the mushrooms and garlic and cook until soft. Mix all together, adding lemon juice and seasoning and blend until smooth.
Posted to fatfree digest by Robyn Frankland <r.frankland@mailbox.uq.edu.au> on Jun 03, 1998

Lentil and Escarole Soup - Martha Stewart Living

Servings: 4 Servings

Ingredients:

1 tablespoon Unsalted butter
½ medium Onion, finely chopped
1 small Clove garlic, finely chopped
1 small Carrot, coarsely chopped
¼ cub French green lentils
1 Bay leaf
2 Whole canned tomatoes,drained, seeded, andcoarsely chopped
1 ½ teaspoon Salt
⅛ teaspoon Freshly ground pepper
2 Slices Italian bread, cutinto ¼-inch cubes
½ Head escarole, cut crosswiseinto 1 -inch strips
2 teaspoon Extra-virgin olive oil

Preparation:

1. In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot and saute until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 ½ C water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.

2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet, turning occasionally until golden brown, about 7 minutes.

3. Add escarole to soup and cook for 5 minutes more. Adjust seasonings and serve in 4 bowls topped with croutons and olive oil.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.

Lentil and Everything But the Kitchen Sink Soup

Servings: 10 Servings

Ingredients:

1 cub Lentil ham soup
1 Clove garlic, minced
2 Stalks celery, sliced
½ cub Onion, chopped
1 tablespoon Margarine
1 cub Carrot, grated
2 cub Potato, coarsely chopped
6 cub Water
1 cub Tomato juice
1 teaspoon Salt
1 teaspoon Thyme
1 tablespoon Soy sauce
1/3 cub Brown rice
1 ½ cub Frozen corn

Preparation:

Place Lentils in a bowl and cover with water. In a large pot, saute garlic, celery, and onion in margarine until tender. Stir in carrot and potatoes.
Drain water from lentils and add lentils to vegetables. Add water, tomato juice, salt, thyme, soy sauce, and brown rice. Bring to a boil. Reduce heat, cover, and simmer until lentils and potatoes are tender (about 30 minutes.) Add corn and cook 10 to 20 minutes more.

NOTES : This only has 2 grams of saturated fat

Posted to MC-Recipe Digest V1 #355

Recipe by: Eaters Chocie/tpogue@idsonline.com

From: Terry Pogue <tpogue@ids2.online.com>

Date: Fri, 27 Dec 1996 11:17:18 -465800

Lentil and Five Vegetable Stew

Servings: 4 Servings

Ingredients:

1 large Leek stalk, finely chopped
1 large Carrot, shredded
2 cub Water
1 ½ cub Canned crushed tomatoes
1 cub Yellow corn kernels
½ cub Broccoli
Florets, lightly steamed
1 cub Pre-cooked lentils
1 tablespoon Dried red pepper flakes
Salt and pepper to taste

Preparation:

In a stew pot, boil well-cleaned chopped leek and shredded carrot in water until tender. Drain well and add remaining ingredients. Cook until well heated. You may want to add a bit of pre-cooked brown rice or your favorite herb seasoning.

Total Calories Per Serving: 168 Fat: 1 gram

This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Lentil and Garlic Soup

Servings: 1 Servings

Ingredients:

7 cub Chicken Broth
2 cub Dry Lentils
2 Tomatoes -- peeled &
Quartered
4 Cloves Garlic -- coarsely
Chopped
2 Onions -- quartered
2 teaspoon Ground Cumin

Preparation:

In a large pot, bring broth to a boil. Add lentils, tomatoes, garlic, and onions. Partially cover pan and simmer 45 minutes or until lentils are tender. Put soup in blender. Return to pot and season with cumin, salt, and pepper.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Greens Khoreshe

Servings: 4 Servings

Ingredients:

1 large Onion; finely chopped
1/3 cub Oil
1 teaspoon Turmeric
2 ½ cub Water
¼ cub Lemon or lime juice
Salt
Freshly ground black pepper
8 Green onions; chopped
½ pound Spinach leaves coarsely chopped
¼ pound Fresh parsley; chopped
2 ounce Fresh cilantro; chopped
2 ounce Tareh; choppedOR chopped garlic chives
1 cub Brown lentils; rinsed

Preparation:

A 'khoreshe' is a sauce-like main dish, to be served with rice. 'Tareh' resembles leeks, but much smaller, and has a garlic flavor.

In a heavy pan, brown the onion in oil over medium heat, stirring frequently. Add turmeric and fry for another minute or so. Add remaining ingredients, stir, and cover. Decrease heat to low and let simmer until lentils are tender, about 40 minutes. Adjust seasonings if necessary and serve khoreshe with the best quality of rice you can obtain; basmati is what I recommend. Wholemeal flatbread is nice also, especially for dipping into the khoreshe.

Variation: Substitute ½ pound of fresh or frozen fava beans for the lentils. Decrease water to 1-½ cups.

Copyright 1995 Karen Mintzias Redondo Beach, CA USA ---

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Leek Risotto

Servings: 2 Servings

Ingredients:

4 Chopped leeks (green and
White parts, well washed)
4 Cloves garlic, minced
1 Red pepper, finely chopped
3 cub Vegetable broth or water
1 ¼ cub Brown rice
Salt and pepper to taste
1 tablespoon Approx. chopped fresh basil
Or a pinch dried basil
1 cub Cooked lentils
¼ cub Freshly chopped parsley
¼ cub Finely grated carrots

Preparation:

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest of the broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat until lentils are hot. Garnish with parsley and grated carrot before serving.

*I deleted 1T of olive oil for sauteing, so the nutritional information of 368 total calories and 6g of fat is off by whatever 1T olive oil accounts for.
I also changed 1 clove garlic to 4, and 2 leeks to 4. It was too mild for me in it's original incarnation. I also liked it better with basmati brown rice, though the dish then became a pseudorisotto in texture.

Delicious and easy if you keep cooked lentils around!

Vegetarian Journal, July/August 1994 "Lentil Mania" by Jacqueline Dunnington (adapted, see below)

From: "Anne.Cox" <20676AC@msu.edu> Fatfree Digest [Volume 9 Issue 23] July 14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil and Leek Risotto (Vrg)

Servings: 4 Servings

Ingredients:

2 cub Well-scrubbed leeks,
Chopped
1 Clove garlic, minced
½ cub Red pepper, finely chopped
1 tablespoon Olive oil
3 cub Vegetable broth or water
1 ¼ cub Brown rice
Salt and pepper to taste
pinch Basil
1 cub Pre-cooked lentils
¼ cub Freshly chopped parsley
¼ cub Finely grated carrots

Preparation:

In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.

Total Calories Per Serving: 368 Fat: 6 grams This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Lentil and Macaroni Soup

Servings: 4 Servings

Ingredients:

1 pound Lentils, dried
¼ cub Olive oil
½ cub Celery, diced
½ cub Onions, chopped
1 cub Tomatoes, crushed
2 cub Macaroni or other pasta brok
Salt & freshly ground pepper

Preparation:

Fat grams per serving: Approx. Cook Time: 100 Wash the lentils thoroughly. Place them in a large saucepan with cold water to cover and cook over medium heat for about 1-½ hours, until tender. In a seperate saucepan, heat the oil. Add the celery and onions and saute until golden brown. Add the tomatoes and simmer for 10 minutes. Add to the lentils. Bring 2 Qts. of salted water to a boil in a kettle. Add the macaroni and cook for 10 minutes. Drain. Add the macaroni to the lentils, season with salt and pepper and simmer slowly until the pasta is tender.
Serve accompanied by a tossed green salad and a favorite cheese. SOURCE:
N.Y. Times Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Orzo Salad

Servings: 6 Servings

Ingredients:

SALAD:
4 cub Lentils; cooked
2 cub Orzo; cooked
3 tablespoon Sun-dried tomatoes;oil-packed, cut in 1"strips
½ Cucumber; seeded and chopped
1 Red bell pepper; chopped
1 Yellow bell pepper; chopped
¼ cub Fresh chives; cut in ½"pieces
2 tablespoon Fresh tarragon; chopped
2 tablespoon Red onion; minced
Spinach leaves

DRESSING:
¼ cub Red wine vinegar
Salt
Black pepper; freshly ground
1 Garlic clove; finely minced
2/3 cub Extra virgin olive oil;Greek

Preparation:

DRESSING: Combine all ingredients except oil. Whisk oil briskly into vinegar. Refrigerate at least four hours. Whisk mixture before adding to salad.

SALAD: Drain and cool the lentils and orzo. Put in large mixing bowl and toss in rest of ingredients. Stir in dressing. Chill overnight. Line salad bowls with spinach leaves and spoon salad into them.

Serving Ideas : French Bread

Recipe by: Barbara Zack

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 9, 1998

Lentil and Quinoa Spinach Soup

Servings: 6 Servings

Ingredients:

1/3 cub Brown lentils; sorted &rinsed
2 tablespoon Green split peas; sorted &rinsed
14 ½ ounce Stewed tomatoes; Italianseasoned
14 ½ ounce Fat-free chicken broth
1 cub Vegetarian bouillon; fromcube
1 ¼ cub Water; or as needed
½ teaspoon Extra virgin olive oil
1 teaspoon Dried thyme
½ teaspoon Freshly ground black pepper

GARNI VEGETABLES:
1 Bay leaf; left whole
1 Fennel stalk with frond
1 Leafy rib celery; (about3-inch piece)

OTHER:
2 Garlic cloves; to taste
1 Onion
1 Carrot
1 Lean Italian sausage link;Turkey Store®, optional
2 tablespoon Quinoa; rinsed and steamed(or ½-cup cooked quinoa)
2 cub Chopped fresh spinach; orchard

OPTIONS:
½ teaspoon Marjoram
2 tablespoon Finely chopped driedtomatoes
2 tablespoon Chopped fresh parsley;and/or
2 tablespoon Chopped fresh cilantro
2 teaspoon Anisette; or
¼ teaspoon Orange zest

Preparation:

This soup is sweet from lentils, peas, tomatoes and carrots. So, instead of using tiny pasta, add slightly bitter Quinoa. We added all of the options.
12/97 Hearty soup for 6 with bread.

STOCK: We need 5 cups of liquid to begin the soup. Drain the stewed tomatoes, collecting the liquid in a calibrated bowl. Set tomatoes aside to drain some more. To the bowl, add chicken broth, cup of bouillion (dissolved cube) and make up the difference with water.

Put stock in a soup pot along with lentils, peas, oil, thyme, and pepper.
Add whole, so that you can remove them latter, bay leaf, fennel frond, and piece of leafy celery. Bring to a boil. Reduce heat and simmer until lentils are tender (20 to 25 minutes).

Quinoa may be made far in advance. Rinse it several times with a fine mesh sieve. Cook it by steaming the way we would rice but quinoa expands to 4 times it's original measure (at least 4 parts water to each part grain).
Make the quinoa (keen-wah) if needed.

Meanwhile, finely chop (in food processor fitted with metal blade) the onion, carrot and garlic. Set aside. In a large skillet, set over medium heat, cook until slightly carmelized and aromatic, the drained tomatoes, garlic, carrot, and onion. Optional: add the contents of a turkey-lean Italian sausage link to the skillet and brown and crumble the meat.

Remove the large vegetables and bay leaf from the soup. Add the contents of the skillet. Add up to 1 cup of water if needed. Simmer until mellow: 15 to 25 mins. Add the cooked quinoa and spinach. Adjust for salt, pepper, garlic. Add none or all of the options. Let simmer for about 5 minutes or until spinach is just wilted and serve in a wide bowl. PER SERVING: 167 cals, 3.2 g fat (15.7%)

Recipe by: Hanneman, Super Soup (Dec 97)

Posted to Digest eat-lf.v097.n320 by KitPATh <phannema@wizard.ucr.edu> on Dec 18, 1997

Lentil and Rice One-Pot Supper

Servings: 4 Servings

Ingredients:

1 cub Lentils
½ cub Rice
2 cub Sliced carrots
3 cub Water
1 package Vegetable broth
1 teaspoon Garlic
1 teaspoon Dried basil
1 tablespoon Olive oil

Preparation:

Wash and pick over lentils. Place in a large saucepan with rice and carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food & Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil and Rice Soup

Servings: 4 Servings

Ingredients:

1 Large onion, chopped
2 tablespoon Sunflower oil
2 Cloves garlic, diced
1 teaspoon Fresh ground ginger
1 teaspoon Curry powder
1 teaspoon Turmeric
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
3 Chicken bouillon cubes
6 cub Water
1 ½ cub Lentils, washed
3 cub Brown rice, cooked

Preparation:

In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Spaghetti Soup with Tomatoes And Garlic

Servings: 1 Servings

Ingredients:

½ pound Dried lentils (1 ¼ cups),rinsed and picked over
1 large Onion, minced
1 large Carrot, cut into small dice
2 medium Celery stalks, cut intosmall dice
1 large Garlic clove, minced
1 ½ cub Canned tomatoes in puree,chopped coarse
6 tablespoon Olive oil
4 ounce Spaghetti, broken into2-inch lengths
Salt and ground black pepper

Preparation:

(from Cook's Magazine, March, 1990)

To Cook: Bring first 6 ingredients plus ¼ cup olive oil and 2 quarts water to a boil in a soup kettle. Cover and simmer until lentils are just tender, about 1 hour. Add spaghetti and 1 Tabsp salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with ¼ teasp pepper and additional salt to taste. Can be cooled, covered, and refrigerated up to 2 days.

To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle each bowl of soup ith 1 teasp olive oil and serve immediately.

Makes 6 servings.

Posted to FOODWINE Digest 09 Jan 97

From: Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU>

Date: Fri, 10 Jan 1997 10:25:48 -0500

Lentil and Spinach Soup

Servings: 6 Servings

Ingredients:

1 cub Brown lentils
2 Bay leaves
1 Celery stick, finely chopped
2 teaspoon Ginger, grated
8 cub Vegetable stock
1 tablespoon Olive oil
1 large Red onion, chopped
2 Cloves garlic, crushed
2 medium Tomatoes, peeled & chopped
1 bunch Spinach, chopped
2 teaspoon Cider vinegar
1 teaspoon Cilantro, chopped

Preparation:

Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.

Lentil and Spinach Soup, Adas Bi Sabaanikh (V

Servings: 6 Servings

Ingredients:

1 ½ cub Dried lentils
8 cub Water
1 large Onion; chopped
3 Garlic cloves; crushed
6 ounce Tomato paste
2 bunch Spinach; cleaned & chopped
½ cub Fresh parsley
¼ teaspoon Freshly ground pepper
⅛ teaspoon Crushed red hot pepper flake
¼ cub Fresh lemon juice

Preparation:

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.
Place the lentils and water in a large pot. Bring to a boil, cover, and cook for 30 minutes over medium low heat. Add the onion , tomato paste and garlic and cook an additional 30 minutes. Add the spinach, parsley, and peppers. Mix well and cook for another 10 minutes. Add the lemon juice just before serving. Mix in well and serve at once. I added a bit of fresh ground nutmeg & salt to taste. Note: I have found that balsamic vinegar in place of lemon juice is wonderful with lentils and imparts a slightly sweet taste... Nutrition (per serving): 251 calories Total Fat 1 g (4% of calories) Source: The New McDougall Cookbook, Page(s): 161, Date Published:
1993
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil and Sweet Pepper Salad

Servings: 4 Servings

Ingredients:

1 Red bell peppers
1 Yellow bell pepper
1 Orange bell pepper
1 ¼ cub Green lentils; washed
3 cub Water
1 small Onion; peeled
1 Garlic clove; peeled
1 small Red chili pepper seeded & finely chopped
1 small Red onion; thinly sliced
½ cub Dried apricots thinly sliced
Salt
Freshly ground black pepper

DRESSING:
¼ cub Extra-virgin olive oil
1 Lemon; juiced
2 Garlic cloves; crushed
1 tablespoon Chopped fresh coriander
1 tablespoon Chopped fresh parsley
2 teaspoon Ground cumin
Salt
Freshly ground black pepper

Preparation:

Heat the broiler. Broil the peppers until charred and blistered on all sides. Tie in a plastic bag or place in a covered dish and let cool to loosen skins.

Put the lentils, water, onion, and garlic into a 2-quart saucepan. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but still a little crunchy. Drain and place in a large bowl.

Meanwhile, make the dressing. Blend the oil, lemon juice, garlic, coriander, parsley, and cumin, and season with salt and pepper. Drain the lentils, discard the onion and garlic, and place the lentils in a large bowl. Stir in the dressing and set aside.

Peel and seed the bell peppers over a bowl to catch any juices, slice the flesh thinly, and reserve. Pour any juices into the lentils and leave to cool completely.

Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once.

Serves 4-6

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Tomato Soup

Servings: 8 Servings

Ingredients:

1 cup lentils, rinsed 7 cups water 1 Tablespoon olive oil 2 medium size
onions, chopped 4 cloves garlic, crushed 2 cups stewed tomatoes 2 teaspoons
salt 1 teaspoon cumin I teaspoon ground coriander seeds ½ teaspoon pepper
⅛ teaspoon cayenne ¼ cup white rice, uncooked ¼ cup lemon juice Place
lentils and water in a saucepan and bring to boil. Cover and cook over
medium heat for 25 minutes.
In the meantime, in a frying pan, heat oil and sout6 onions and garlic
until they turn golden brown. Stir in remaining ingredients, except lemon
juice, and sout6 for another 5 minutes.
Stir the frying pan contents into the lentils and bring to boil. Cover
and cook over low heat for 20 minutes or until rice and lentils are
well-cooked. Stir in lemon juice and serve hot. Enjoy this delicious soup.

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Tomato Soup

Servings: 4 Servings

Ingredients:

3 tablespoon Vegetable oil
2 large Onions, chopped
1 small Garlic clove, crushed
1 teaspoon Rosemary
1 ¾ cub Stock
8 ounce Lentils, cooked
1 large Carrot, diced
1 Celery stick, chopped
14 ounce Canned tomatoes, chopped
1 pinch Arame seaweed
1 teaspoon Miso
½ teaspoon Cumin
Salt, to taste

Preparation:

Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed.
Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till smooth with the miso, cumin & salt. Reheat & serve hot.

David Scott & Claire Golding, "The Vegan Diet"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Lentil and Vegetable Stew

Servings: 4 Servings

Ingredients:

3 cub Water
8 ounce Dried lentils (about 1 ¼
C)
2 medium Potatoes, peeled & cut in 1"
Cubes
1 medium Onion -- chopped
1 Stalk celery -- chopped
2 Cloves garlic -- finely
Chopped
1 tablespoon Finely snipped parsley
1 tablespoon Instant beef bouillon
1 teaspoon Salt
1 teaspoon Ground cumin
2 medium Zucchini -- cut into
½ -inch
Slices
Lemon wedges

Preparation:

Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.

Recipe By :

From: The Thorderson Home <thor@alinc.Cdate: Mon, 18 Mar 1996 14:41:49 ~0700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Vermicelli Soup - Shawrbat Adas

Servings: 8 To 10

Ingredients:

1 cub Lentils; rinsed
8 cub Water
2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Ground cumin
1 tablespoon Olive oil
2 medium Onions; chopped
4 Cloves garlic; crushed
1 small Hot pepper; finely chopped
½ cub Finely chopped corianderleaves
1/3 cub Vermicelli; broken intosmall pieces

Preparation:

From: Bulldogfla <Bulldogfla@aol.com>

Place lentils, water, salt, pepper, and cumin in a pot and bring to boil.
Cover and cook over medium heat for 25 minutes. In the meantime, heat oil in frying pan; then saut‚ onions, garlic, and hot pepper over medium heat for about 10 minutes. Add coriander and stir-fry for 3 more minutes. Add frying pan contents and vermicelli to lentils and bring to a boil. Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well-cooked.

Total Calories Per Serving: 108 Fat: 2 grams

Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar 9, 1998

Lentil and Walnut Salad

Servings: 6 Servings

Ingredients:

2 ½ cub Dried lentils
3 Carrots peeled and quartered
1 medium Yellow onion; peeled
3 Cloves
1 ½ quart Chicken stock or
1 ½ quart Canned chicken broth (I used this)
1 Bay leaf
2 teaspoon Dried thyme
1/3 cub White wine vinegar
3 Garlic cloves; peeled
½ cub Walnut oil
Salt to taste*
Freshly ground black pepper to taste
1 cub Thinly sliced scallions incl. tops
1 cub Shelled walnut halves

GARNISH:
Chopped Italian parsley**

Preparation:

*I used ½ tsp. plus a pinch of salt, and several grinds of fresh pepper.

**I used lots and included stems as well.

Note: One of the best lentil salads I've ever tasted. I serve it as a main dish and so it ends up making somewhere between 2 and 4 servings, depending upon how hungry people are.

The authors write: "A good lentil salad makes an excellent first course, and this is one of the best we have ever tasted."

Rinse lentils and sort through them carefully, discarding any pebbles that you find.

Transfer lentils to a large pot and add the carrots, onion stuck with cloves, chicken stock, bay leaf and thyme. Set over moderate heat; bring to a boil. Reduce to a simmer, skim any foam that may appear (wasn't any when I made), cover and cook for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Do not overcook. (I cooked about 28 to 31 minutes.)

While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or in the bowl of a food processor fitted with a steel blade; process until smooth and creamy.

When lentils are done, drain them, discard the carrots, onion, cloves and bay leaf, and pour lentils into a mixing bowl. (I saved the carrots to eat, and they were good.) Rewhisk dressing and pour it over the still-hot lentils. Toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover and refrigerate overnight.

Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like; toss gently.
Sprinkle heavily with chopped parsley and serve.

Note: I skipped extra vinegar and oil. I also added nuts, onion and parsley when preparing rest of salad.

Yield: 6 to 8 portions as a first course.

From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins with Michael McLaughlin. New York: Workman Publishing Company, Inc., 1982. Pg.
160. ISBN 0-89480-204-6. Posted by Cathy Harned. Tried 02/19/91.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil and Wheatberry Salad

Servings: 1 Servings

Ingredients:

1 cub Wheat berries
2 cub Water
½ cub Lentils (this was all I had
On hand--more would be
Better)
1 cub Water
Assorted vegetables
Herbs
Fatfree dressing

Preparation:

Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce heat, cover and simmer 45 min to 1 hour, until berries are tender, but still chewy (not mushy).

Sort lentils, removing any deformed ones and any stones that may be mixed in. Rinse a couple of times, then put them in saucepan with 1 cup of water, bring to a boil, reduce heat, cover and simmer about 30 minutes, again, so they are done but not mushy.

When both lentils and wheatberries are done, drain any excess water, put into large bowl and chill while you cut up vegetables. Vegetables can vary according to what you have on hand. I used:

yellow summer squash green pepper sweet onion peas (I used frozen peas, straight from the bag--they helped chill the lentils and wheatberries while thawing) mushrooms parsley (1-2 Tbsp chopped fresh) basil (1 Tbsp chopped fresh)

For a dressing I used some 7-Seas fatfree red wine vinegar dressing--just enough to coat everything, but not so much that it was swimming in dressing. The bits of red pepper in the dressing also added a little more color to the salad. (I would have added some chopped tomato, but we were out.) Toss everything together well and chill (if you have time; I only chilled it about 15 minutes last night--but the veggies were all cold when I added them--and the frozen peas helped out, too). I served this with a crusty sourdough bread. It made 3 servings. (Two for us last night, with enough left for my lunch today.)

From: herl jennifer l <jenherl@ux1.cso.uiuc.edu>. Fatfree Digest [Volume 9 Issue 39] Posted July 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil and Yogurt Soup

Servings: 6 Servings

Ingredients:

2 teaspoon Corn or olive oil
2 ounce Lean back bacon, trimmedof any fat and chopped
1 Onion, chopped
1 Carrot, diced
6 ounce Mushrooms, wiped andchopped
6 ounce Orange lentils, rinsed anddrained
2 pint Chicken stock
1 ½ teaspoon Ground coriander
6 tablespoon Low-fat natural yogurt
Salt and freshly groundblack pepper
1 tablespoon Snipped fresh chives, toserve

Preparation:

Preparation time: 10 minutes Cooking time: 50 minutes Freezing: recommended (without yogurt) for up to 3 months

Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until
: the onion is translucent. Add the mushrooms, lentils and chicken stock. Season with the coriander, a little salt and pepper and bring to a boil. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft.

Stir in the yogurt and reheat gently. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately.

Vegetarian option: omit the bacon and use vegetable stock. This will remove the Protein Selection and reduce the Optional Calories to 25 per serving.
The Calories per serving will be 150.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Barley Soup

Servings: 1 Servings

Ingredients:

PART A:
¾ cub Chopped onion
¾ cub Celery, chopped

PART B:
1 Clove garlic, pressed

PART C:
6 cub Water
1 can (28 oz) tomatoes, cut up andundrained
¾ cub Lentils, rinsed. The orangeones were recommended
¾ cub Pearl barley
6 Veg bouillion cubes
½ teaspoon Each dried rosemary andoregano
¼ teaspoon Pepper

PART D:
1 cub Thinly sliced carrots

GARNISH:
Shredded Swiss cheese

Preparation:

This came from a list on Prodigy in 1992. I have never tasted it but it sounds good.

Saute "A" in large kettle in ¼ cup butter till tender: Add 1 clove pressed garlic and saute for a minute.

Add "C". Cover and simmer 45 minutes.

Add 1 cup thinly sliced carrots and simmer till tender. Serve in bowls and sprinkle with shredded Swiss cheese. Posted to EAT-L Digest 16 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 17, 1997

Lentil Bobotie

Servings: 4 Servings

Ingredients:

10 ml 2 tsp sunflower oil.
2 medium Onions peeled and chopped.
1 Clove garlic, crushed.
15 ml 1 tbsp curry powder.
50 g 2 oz sultanas
5 ml 1 tsp dried mixed herbs.
250 g 8 oz red lentils.
300 ml Half pt skimmed milk.
15 ml 1 tbsp vinegar.
Ground black pepper.
pinch Salt.

Preparation:

Heat the oil in a pan and gently fry the onions for 8 minutes. Add the garlic and fry for a further 2 minutes. Mix all the ingredients together in a bowl. Place the mixture in a large greased oven proof dish and cover with foil. Cook in the oven at 180 c, 350 f, gas mark 4 for 1 and three quarter hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Burgers

Servings: 8 Servings

Ingredients:

2 cub Cooked and drained lentils
1 cub Whole wheat bread crumbs
½ cub Wheat germ
½ teaspoon Salt
½ Onion, grated
½ teaspoon Celery seeds
Whole wheat flour for
Coating
3 tablespoon Vegetable oil

Preparation:

1. Mash the lentils slightly. Add the bread crumbs, wheat germ, salt, onion, and celery seeds. Mix well. 2. Form the mixture into 8 patties.
Coat with flour. 3. Heat the oil in a skillet and fry the patties on both sides until
browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Burgers

Servings: 5 Servings

Ingredients:

2 cub Lentils, cooked
2 cub Mixed vegetables; cooked
1 Onion; minced
½ medium Green pepper; minced
1 large Garlic clove; minced
1 large Carrot; shredded
1 cub Oatmeal
2 Egg whites *[or substitute]
2 tablespoon Soy sauce
½ teaspoon Basil
Salt and pepper
Other spices as desired

Preparation:

Recipe by: Annice Grinberg Saute onion, green pepper and garlic in a bit of water or broth. Combine with lentils, veggies and carrot in food processor bowl, and chop. Mix in the rest.

Heat a non-stick or sprayed large skillet or griddle. Spoon burger-sized blobs of the mixture onto the hot surface. Flatten slightly. Lower heat to medium, cook till browned on bottom. Turn and cook till othe side is browned.

Notes: I used frozen peas and corn as the vegetables because that was what I had available. You could use any veggies, depending on your taste. I got 15 smallish burgers out of this, giving three per serving.

Posted to the Fatfree Digest, July 21, 1994 by Annice Grinberg. Converted from MasterCook format to MM by Sue Smith, S.Smith34, TXFT40A@Prodigy.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Burgers #1

Servings: 6 Servings

Ingredients:

1 cub Lentils
2 cub Water
2 teaspoon Vegetable oil
1 small Onion
10 ounce Fresh mushrooms
Salt & pepper
1 cub Cooked brown rice
2 ounce Grated; low-fat mozzarellacheese
½ cub Finely chopped walnuts
2 teaspoon Minced fresh thyme
1 Egg white; slightly beaten

Preparation:

Rinse lentils. In medium saucepan, combine lentils, water and ½ teaspoon salt. Bring to boil; cover and simmer until lentils are softened, about 20 minutes. Drain and cool to room temperature. Mash or blend in food processor.

Heat vegetable oil (or non-fat substitute?) in skillet. Saute onion until translucent. Add mushrooms and continue sauteeing, stirring often, until moisture has evaporated, about 15 minutes. When mixture starts to stick to the pan, remove from heat and cool to room temperature. Add salt and pepper to taste.

Place lentils in large bowl along with mushroom mixture and remaining ingredients. Mix until well-blended.

Form six patties, ½ inch thick, between sheets of plactic wrap. Lightly spray broiler pan with vegetable oil spray. Broil patties for 2 minutes on each side or until top is lightly browned.

Refrigerate any leftovers and use as meat substitute as desired in recipes.

CAROL.L.SCHAAL.2@ND.EDU

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Burgers #2

Servings: 4 Servings

Ingredients:

2 cub Dried red lentils
Water; to cook
1 cub Bread crumbs; pref. wholewheat
1 large Onion; finely chopped
2 Cloves garlic; minced
Salt and pepper; to taste

Preparation:

Wash lentils thoroughly & pick out any sticks & stones & grit which might get in them. In a large pot, bring the water to a rolling boil. Add lentils & cook for 20-25 minutes until the lentils start to puree. Drain & let cool.
It is not necessary to let them get cold.

Transfer the cooked lentils to a large mixing bowl. Add bread crumbs, garlic & onion & mix thoroughly. Season well.

You then can experiment with herbs & spices. I usually add loads of cajun spice, with healthy measures of parsley, basil & marjoram. You could try thyme or sage. It is your choice.

If the mixture does not hold together well enough, add more bread crumbs.
Form into patties & then cook as you would a regular hamburger in a little oil. Or barbecue. If they are really dry, then they hold together well enough to barbecue.

MEANANTI@CWIS.ISU.EDU

(MEANS_ANTIGONE_M)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Burgers with Yogurt Mint Sauce

Servings: 1 Servings

Ingredients:

1 ¼ cub Lentils, picked over andrinsed
½ cub Rolled oats
2 Garlic cloves, minced
2 teaspoon Ground coriander seeds
2 teaspoon Ground cumin
1 large Egg, beaten lightly
½ cub Plain yogurt
1/3 cub Chopped fresh mint leaves
Vegetable oil for frying
6 Pita pockets, split
6 Soft-leafed lettuce leaves

Preparation:

Add lentils to a large saucepan of salted water and bring water to a boil.
Cook lentils at a bare simmer until tender, about 15 to 20 minutes.

In a blender or food processor grind oats into meal. Drain lentils in a sieve and in a bowl combine with garlic, coriander, cumin, and 3 tablespoons ground oats. Mash lentils coarse with a potato masher. Stir in egg and salt and pepper to taste and form mixture into six 3-inch burgers, each ½-inch thick. Coat burgers with remaining ground oats and chill, uncovered, 15 minutes.

In a small bowl stir together yogurt, mint, and salt and pepper to taste.

In a large skillet heat ¼ inch oil over moderately high heat until hot but no smoking and fry burgers, in batches if necessary, until browned and crisp, about 3 to 4 minutes on each side.

Serve burgers in pitas with lettuce and yogurt mint sauce.

Yield: 6 servings

NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8825

Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@netusa1.net> on Mar 2, 1997.

Lentil Cakes with Nopalito Cactus Tequila Salsa

Servings: 1 Servings

Ingredients:

1 cub Red lentils
1 cub Green French lentils
1 cub Mixed peppers; sweet andhot, diced
¼ cub Scallions; sliced
¼ cub Onions; diced
2 Eggs (or 3 egg whites; or½ cup egg substitute)
1 cub Whole wheat flour
¼ cub Snipped chives
¼ cub Carrots and celery; dicedvery small
Salt and pepper

SALSA:
1 Nopalito cactus; diced small(approximately ½ cup),thorns and needles removed
½ cub Mixed peppers; sweet andhot, diced
½ cub Mixed citrus supremes.chopped (orange,grapefruit, lime)
½ cub Diced tomatoes
1 tablespoon Chives; sliced
3 tablespoon Cilantro; chopped
2 tablespoon Onion; diced
2 Limes ; Juice of
2 tablespoon Olive oil (substitute 1 Toil, 1 T broth or juice)
Salt and pepper
½ cub Tequila

Preparation:

CHEF DU JOUR SHOW #DJ9187

Cook lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. Drain and pat dry. Puree red lentils and mix with whole green lentils and remaining ingredients. Divide into 24 equal portions and pan fry until golden brown.

Salsa: Mix all ingredients together. Posted to Digest eat-lf.v097.n202 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Aug 10, 1997

Lentil Casserole

Servings: 4 Servings

Ingredients:

1 cub Lentils
1 Clove garlic; minced
2 cub Water
1 teaspoon Chili powder
1 cub Chopped tomatoes
1 dash Cayenne pepper
1 Green onion; chopped
1 cub Shredded (ff) cheese

Preparation:

From: "P.K. Placko" <pkp@epix.net>

Date: Thu, 18 Jul 1996 11:26:08 -0700
Also, here's a recipe I tried the other night from the Vegetarian Times Cookbook. It was fast, easy, very flavorful, and even my 12-year-old loved it! (I'll have to refrain from making it every other night! <G>)

Bring lentils and water to a boil in a saucepan. Reduce heat and simmer for 1 to 1 ½ hours until tender. Add tomatoes, onion, garlic, chili powder, and cayenne.

Place in a baking dish and bake, covered, for 20 minutes at 350 degrees.
Sprinkle cheese on top and bake, uncovered, 5 minutes more or until cheese melts.

Personal notes: The lentils cooked a lot faster than an hour, and I had to keep adding more water. I used onion and garlic chives instead of the green onion and garlic for a milder flavor. We had corn on the cob and a green salad with it and it was great.

fatfree digest V96 #199

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Chili

Servings: 4 Servings

Ingredients:

PHILLY.INQUIRER:
8 ounce PORK; lean, boneless or GROUND TURKEY
1 cub - WATER
2 teaspoon CHILI POWDER
16 ounce TOMATOES; CUT UP
1 teaspoon SUGAR
3 CELERY; STALKS, SLICED
¼ teaspoon GARLIC POWDER
1 medium ONION; CHOPPED
¼ teaspoon CUMIN; GROUND
1 cub LENTILS
¾ cub SPICY TOMATO JUICE

Preparation:

TRIM ANY FAT FROM MEAT.CUT MEAT IN ½" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Chili

Servings: 6 Servings

Ingredients:

2 cub Lentils
5 cub Water
28 ounce Canned tomatoes
1 Bell pepper, chopped
2 Jalapenos, chopped
1 large Onion, chopped
4 Garlic cloves, minced
1 tablespoon Chili powder
2 teaspoon Cumin
1 teaspoon Oreganosalt to tastemore cayenne to taste

Preparation:

Rinse the lentils and cook until soft. There will be extra water, but since this is soup, that's okay. Add the tomatoes and veggies, and cook until the onion is soft. Add the spices to taste.

Variations: As someone else pointed out, adding bulgur (or brown rice) is tasty and satisfying. Add ½ cup of grain to the lentils and add another 1 cup of water.

Shredded carrots and corn are also good. In fact, I've found that you can make just about any gloopy mass into chili by adding chili powder.
:-)

Kidney beans are also very good in this recipe.

Tanya Heikkinen theikkinen@marvin.ag.uidaho.edu University of Idaho From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Chili Topped with Cornbread

Servings: 8 Servings

Ingredients:

2 tablespoon Vegetable oil
2 Onions; chopped
1 small Red bell pepper; seeded andchopped
1 large Green bell pepper; seededand chopped
4 Celery stalks; chopped
3 Garlic cloves; chopped
3 tablespoon Chili powder
1 tablespoon Ground cumin
1 teaspoon Dried oregano
2 teaspoon Ground ginger
4 cub Chicken broth
2 cub Cooked lentils; rinsed
1 pound Canned tomatoe; coarselychopped
Salt and pepperCrust--
1 cub Self-rising soft wheat flour
1 cub Cornmeal
1 Egg
1 cub Buttermilk
3 cub Vegetable oil

Preparation:

Preheat oven to 400 degrees F. In a large Dutch oven heat oil, add onions, peppers and celery, and cook over medium heat until soft, about 8 to 10 minutes. Add garlic and cook 2 to 3 minutes more. Stir in chili powder to taste, cumin, oregano, and ginger, and cook 1 to 2 minutes. Add chicken stock, lentils and tomatoes. Bring to the boil, reduce the heat, and simmer for
45 to 50 minutes. Adjust seasoning with salt and pepper. Transfer to an ovenproof serving dish or pie plate.

In a mixing bowl stir together flour and cornmeal. Whisk together egg, buttermilk and oil and stir into flour mixture until just blended. Spoon corn bread mixture on top of the chili and bake 25 to 30 minutes. Let casserole stand 10 minutes before cutting into wedges and serving.
Recipe By : Nathalie Dupree, TVFN, 1996

Posted to MC-Recipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT)

From: patH <phannema@wizard.ucr.edu>

Lentil Confetti Salad

Servings: 8 Servings

Ingredients:

1 cub USA lentils; rinsed
¼ cub Pimento stuffed olives;diced
3 cub Water
¼ cub Sweet green pepper; diced
1 cub Rice; cooked and warm
1 tablespoon Parsley; chopped
½ cub Light Italian dressing
1 large Tomato; seeded and diced

GARNISH:
½ cub Onion
Cucumber and red onionrings; sliced
½ cub Celery; chopped

Preparation:

From: Kathy Cox <coxk@WSU.EDU>

Date: Tue, 20 Aug 1996 10:38:52 +0100
In a saucepan, pour water over lentils, bring to a boil, and simmer 20 minutes or until lentils are tender. Combine drained lentils with rice and all vegetables. Toss lightly with dressing. Place on a ring of cucumbers and garnish with red onion rings.

Serves 8. Each serving provides 231 calories, 3.5 grams protein, 22 grams carbohydrate, 8 grams fat, 0 mg cholsterol, 324 mg sodium, 2.5 grams fiber.

EAT-L Digest 19 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Creole Soup

Servings: 1 Servings

Ingredients:

1 cub Lentils
2 quart Boiling water
1 Red onion
1 Stalk celery
1 Green bell pepper
1 Sweet red bell pepper
1 teaspoon Salt
1 teaspoon Veg. broth powder
1 teaspoon Brown sugar
1 tablespoon Basil
5 tablespoon Tomato puree
2 tablespoon Flour
Fresh-ground black pepper

Preparation:

It's cooling down here in Alberta, so a group of us organized one last kayaking trip on the Red Deer River, to be followed by a pot luck dinner.
By 5PM Saturday we were back at camp, with many smiles after being Maytagged in the river and staring at the fall colours in the valley. My two-burner Coleman stove, plus a copy of "The Vegetarian Epicure" by Anna Thomas (recipes modified appropriately) yielded up the following treats:

Douse the lentils with the boiling water, and let them stand, covered, for about an hour. Chop the onion and celery stalk and saute in veg. broth.
Seed the peppers, cut them into fairly wide strips, and saute with the onion. Add the vegetables to the lentils, and stir in the salt, broth powder, brown sugar and basil. Cook over a low flame for about an hour and a half. Then mix the tomato puree and flour with a little of the hot soup, and return to the pot. Adjust seasoning, grind black pepper over top, and serve with hot sauce on the side.

Posted to fatfree digest V96 #285

Date: Tue, 15 Oct 1996 13:46:37 -0600

From: Mike MacGregor <macg@edm.trlabs.ca>

Lentil Curry Soup (Ayurveda)

Servings: 3 Servings

Ingredients:

¼ pound Potatoes
½ teaspoon Cumin seed
1 teaspoon Coriander seed
1 tablespoon Ghee
1 teaspoon Turmeric
1 tablespoon Curry powder OR churna; seenote, Scant
¼ cub Red lentils
2 cub Vegetable broth
Salt
Freshly ground black pepper
Fresh lemon juice
Chopped fresh cilantroleaves

Preparation:

Peel and dice the potatoes. Grind the cumin and coriander seeds.

Heat ghee in a pot. Add ground spices, turmeric, and curry, and saute over medium heat. Add the potatoes and lentils and cook without browning. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 35 minutes. Puree, then season with salt and pepper and lemon juice.
Garnish with cilantro.

VARIATIONs: (Vata) Use fennel seeds instead of coriander. Cook with 2 whole cloves, removing them before pureeing. Season with nutmeg and caraway.
(Pitta) Use softened mung dal; use 1 teaspoon fennel seeds instead of cumin. Season with cream rather than lemon juice. (Kapha) Cook in 1 to 2 tsp freshly grated ginger and 2 whole cloves.

Excerpt from AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by Anne Buhring and Petra Rather. (1997 Barrons) >From the Collection of Pat Hanneman 1998Ap <T>ested.

(PER SERVING 24% cff): 226 calories, 6g fat, 9g protein, 35g carbohydrate, 16mg cholesterol, fiber 8g, sodium 246mg.) - NOTE The recipes are portioned for two persons but the nutritionals are closer to one-third.

Recipe by: AYURVEDA by Buhring and Rather

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11, 1998

Lentil Curry Soup (Ayuveda)

Servings: 2 Servings

Ingredients:

¼ cub Red lentils; sorted andrinsed
½ pound Potato
½ teaspoon Ground cumin seed
1 teaspoon Ground coriander seed
1 teaspoon Turmeric
1 tablespoon Curry powder blend
¼ teaspoon Anise seed; rubbed
1 Piece ground nutmeg;optional
1 teaspoon Ghee or peanut oil
2 cub Vegetable broth; up to 3
1 tablespoon Tomato paste; up to 2
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
1 tablespoon Fresh lemon juice; or moreto taste
2 tablespoon Chopped fresh cilantroleaves; as garnish
2 tablespoon Plain lowfat yogurt; garnish

Preparation:

Peel and dice the potatoes. Measure spices into a little cup (for easy addition).

Heat the spices in a nonstick soup pan over medium heat. When arromatic, add the potatoes and stir to coat; and lentils and peanut oil or ghee and cook without browning for a minute or two until the oil is warmed. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 30 minutes. Turn heat to it's lowest setting. Add the tomato paste; stir to combine. Mash or puree; season with salt and pepper. Add the lemon juice; adjust salt. Serve, garnished with cilantro.

VARIATIONs: *Cook with 2 whole cloves; remove before pureeing. Season with nutmeg and caraway. *Use cream or yogurt instead of lemon juice. *Add 1 to 2 teaspoons of grated fresh ginger and/or cloves to lentils while they simmer.

Intriguing, entertaining flavor. Serve with a few traditional condiments like raita or pickled mango; or shredded carrot, cucumber and celery sticks; fresh melon slices. Serve with bread or basmati rice. Excerpt from AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by Anne Buhring and Petra Rather. (1997 Barrons) >From the Collection of Pat Hanneman 1998Ap Tested: not as spicy as the aroma suggested. Good served with the yogurt; chopped mango and shredded carrot with splash of balsamic and sugar. We served with a slice of Orange Spice Cake LF <T>.

(mc-PER SERVING 20% cff): 387 calories, 8.7g fat, 16g protein, 64g carbohydrate, 3mg cholesterol, fiber 14g.)

Recipe by: AYUVEDA by Buhring and Rather

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 09, 1998

Lentil Dahl

Servings: 1 Servings

Ingredients:

2 cub Green or brown lentils
1 Cinnamon stick, 3"
1 Bay leaf
3 medium Garlic cloves, peeled, whole
2 slice Ginger root, 1" thick
1 teaspoon Turmeric
¾ Lemon
½ teaspoon Salt
⅛ teaspoon Black pepper
½ teaspoon Cayenne
3 tablespoon Ghee
1 pinch Asafetida
½ teaspoon Whole cumin seeds

Preparation:

Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly.

Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.

Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. Pour over top of dahl & serve over rice.

Madhur Jaffrey, "An Invitation to Indian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Enchiladas

Servings: 1 Servings

Ingredients:

3 cub Water
1 cub Lentils
1 Onion, chopped (recipe
Called for "small" onion, I
Used a large one)
1 Green pepper, chopped
2 teaspoon Garlic (I used fresh
Oil-free garlic from a jar)
1 teaspoon Red pepper
1 teaspoon Black pepper
1 teaspoon Cumin
½ cub Salsa
1 Ff tortillas

OPTIONAL GARNISHES:
1 Chopped fresh tomatoes
1 Salsa

Preparation:

Put water and beans in saucepan on med high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce heat and let cook til lentils are soft, about 45 minutes. (Keep stirring because the beans will stick to the bottom of the pot.) Once the beans are mushy, add salsa, stir well.

Place in tortillas, garnish as desired, and enjoy.

NOTE: I didn't soak the beans beforehand and haven't experienced any problems. Mary McD says, in this book, that you don't need to soak lentils.

Source: The original version of this recipe can be found in "McDougall's New Cookbook." Modified by yours truly.

Posted by Marie <mariem@rails.coat.com> to the Fatfree Digest [Volume 16 Issue 24] Mar. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Fatta Salad

Servings: 4 Servings

Ingredients:

1 cub Lentils
4 cub Water
1 cub Onion, finely chopped
¼ cub Olive oil
1 teaspoon Salt and pepper
½ cub Pita, cubed
½ cub Green onion, chopped
Fresh lemon juice
Olive oil

Preparation:

Boil together the lentils, water, onion, oil, salt and pepper until very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita bread and green onion; combine well. Serve with fresh lemon juice and additional olive oil to taste.

Lentil Fritters on a Bed of Wilted Beet Greens Vinaigrette

Servings: 4 Servings

Ingredients:

¼ pound Red lentils; sorted andsoaked for 1-hour anddrained
1 tablespoon Chopped fresh dill
1 teaspoon Paprika
½ teaspoon Salt
¾ pound Red potatoes; peeled
Olive oil; for frying
¼ pound Beet greens; stems removed
1 tablespoon Balsamic vinegar
½ teaspoon Stone-ground mustard
½ teaspoon Capers
Salt
Freshly ground black pepper
3 tablespoon Extra virgin olive oil

Preparation:

1. Place the lentils in a soup pot with enough water to cover by 2 inches.
Cook over medium heat for 20 minutes or until tender. Drain and force through a food mill. Place the mash in a bowl, stir in the dill, paprika, and ½ teaspoon salt. Grate the potatoes into the bowl and stir to blend.

2. Form the lentil mixture into half-dollar-sized fritters and fry in a thin layer of oil until browned, about 4 minutes. Turn and brown on the other side. Drain paper towels.

3. To make the dressing place the vinegar, mustard, capers, salt, and pepper in a small bowl. Whisk in the olive oil until blended.

4. Parboil the beet greens in salted water until wilted. Drain and divide among four plates. Arrange 4 or 5 fritters over the greens. Drizzle with dressing and serve.

SERVES 4; 60-70 mins; Moderately difficult. mc-PER SERVING 38% cff:
244cals; 11g fat

VARIATIONS: The fritters and greens can also be dressed with a simple drizzle of olive oil and lemon.

>"Frittelle di Lenticchie all'Aceto Balsamico," or "Lentil Fritters on a Bed of Wilted Beet Greens Drizzled with Balsamic Vinaigrette," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98

Notes: Tuscan schools break in mid morning for merenda, a snack so broad in spirit that it might include anything from bread with ricotta to a slice of pound cake to the following fritters made from lentils and grated potatoes and favored with dill (sans the beet green bed, of course). At one time, mothers and nannies would deliver the merenda fresh from the kitchen.
Nowadays, Tuscan lads and lassies have to make do with cold leftovers.

Recipe by: SOLO VERDURA, by Anne Bianchi

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 26, 1998

Lentil Hash

Servings: 4 Servings

Ingredients:

2 ½ cub Cooked lentils
½ small Onion
1 cub Dry bread crumbs
¼ cub Sesame seeds
1/3 cub Water
½ teaspoon Salt
¼ cub Whole wheat flour
¼ cub Shredded carrots

Preparation:

A few weeks ago someone posted a recipe for split-pea burgers, and suggested that they could be made with lentils as well. I noticed that it came from an "oil-free" edition of a cookbook, and they were baked, so I took it upon myself to fry them in oil. They soon crumbled, so I turned them into hash instead. DELICIOUS! Here's the recipe, modified by me:

Mash the lentils with a fork. Mince the onion, and mix all ingredients.
heat some oil in pan (actualy, I had to use two pans), throw the whole mess in there. Cook it like any hash; that is, fry it for a few minutes on one side until it crisps, then scramble it and fry it again until the new side crisps. Serve it whenever it looks done to you. DELICIOUS!

KSS@WORLD.STD.COM

(KARSTEN S SCHOELLNER)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Kufta

Servings: 1 Servings

Ingredients:

1 ½ cub Red lentils
1 medium Onion, finely chopped and
Sauteed
½ bunch Green onions, finely
Chopped
1 teaspoon Salt
1 cub (or less) #2 bulgur (you may
Ave to get this at a Middle
Eastern
Grocery store. #2 refers to
Ow finely ground it is.
This is one step
Up from what is used to make
Tabouli)
1 ½ tablespoon Red pepper/paprika
¼ cub Parsley, finely chopped

Preparation:

Rinse lentils to remove stones. Wash until water is clean. Cover lentils with one inch of water and cook until thick and heavir than cream soup. Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions. Cool. The bulgur cooks during the cooling. Form into desired shape, either into little felafel sized balls or into one big mound/pattie. Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper.

Posted by Posted by HYENIKOMSHIA@wellesley.edu to the Fatfree Digest [Volume 11 Issue 10], Oct. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Lasagna

Servings: 1 Servings

Ingredients:

1 large Onion; thinly sliced
3 Cloves garlic; minced
1 Whole red chili pepper;deseeded
2 Stalks celery; chopped fine
½ cub Water
1 pound Broccoli
1 small Zucchini
½ pound Mushrooms
1 pint Vegetable stock; (Vecon andwater)
1 cub Red lentils
1 can Tomatoes
2 teaspoon Oregano
2 teaspoon Basil
½ teaspoon Salt
½ teaspoon Pepper
½ cub Corn
2 tablespoon Tomato puree
12 Sheets spinach lasagnanoodles
¼ cub Water
2 tablespoon Flour
½ cub Soy milk
1 Clove garlic
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Nutritional yeast
¼ teaspoon Turmeric

Preparation:

Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes.
Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold ¼ cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for 20 minutes. Eat with a salad.
Posted to Digest eat-lf.v096.n136

Date: Tue, 27 Aug 1996 23:53:50 -0400

From: "Ellen C." <ellen@brakes.elekta.com>

Lentil Loaf

Servings: 4 Servings

Ingredients:

6 ounce Red lentils
12 ounce Water
1 Onion, chopped
1 tablespoon Parsley
½ teaspoon Cayenne
1 tablespoon Nutritional yeast
Lemon juice
Salt & pepper

Preparation:

Rinze lentils thoroughly. Cover with water & cook for 10 to 15 minutes.
Add more water if you need to. You should have a stiff puree. Stir fry onions in a little oil till soft, throw in the cayenne & cook for a few more seconds. Remove lentils from heat & stir in the remaining ingredients. Add a little more stock or water if the mixture is too dry.
Season with salt & pepper to taste.

Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C for 45 to 50 minutes. Let stand for 10 minutes & then turn out on a plate.
Serve with vegetables.

Very loosely based on Sarah Brown, "Vegetarian Kitchen"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Loaf

Servings: 4 Servings

Ingredients:

1 cub Lentils cooked
1 medium Onion, peeled and sliced
1 Tomato, diced
1 ½ cub Bread crumbs
1 tablespoon Grated Parmesan (fresh
Please!)
½ cub Milk
1 tablespoon Corn or peanut oil
¼ teaspoon Garlic powder
1 teaspoon Salt

Preparation:

Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan

Saute onion and tomato in oil until onion is golden and tomato is soft. In a bowl mash up the cooked lentils a little. Add onion & tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs. Preheat oven to 350. Glop mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for ½ hour or until done. You could add a Tbs. of ketchup...you could put just about anything in there (celery, bell pepper...) Tonight I'm going to beat one egg and mix it in to make the loaf stick together better. And maybe add a touch of ketchup or BBQ sauce or something. You can serve with any sauce or gravy or anything.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Loaf

Servings: 1 Servings

Ingredients:

2 cub Dry brown lentils, cooked
In 6_c_water with a bay leaf
(about 45 min)
1 cub Dry bulgur wheat, cooked
In 2_c_water (about 15 min)
1 cub Soft bread crumbs
2 Egg whites or_1_egg_subst.
¼ To ½ c catsup
2 Big onions, chopped
6 To 8 cloves garlic, crushed
1 Thyme, oregano, tarragon.
Some cumin, curry, pepper,
Garlic powder.
1 Regular-size (15_oz?) can
Tomato sauce
¼ cub Ff barbaque sauce

Preparation:

Preheat oven to 350. In large bowl, mix cooked lentils, cooked bulgur, and remainder of ingredients. Mix it all up and put it into a sprayed loaf pan, casserole dish, or whatever. Bake for about 40 min. The oringinal recipe said to slice and serve, but I find it comes out more of a scoop-and-serve consistency.

next time I make it, I'm going to try adding some cooked carrots and potatoes, and maybe some peas. Might add some nice color and textures.

Source: Modified version of a previously posted recipe.

Posted by asking@students.wisc.edu (Anna Sutherland King) to the Fatfree Digest [Volume 17 Issue 8] Apr. 9. 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Loaf

Servings: 1 Loaf

Ingredients:

2 cub Cooked AM Lentils (red or green)
1 cub Cooked AM Medium Brown Rice
1 cub AM Bulgur Wheat
1 cub AM Garbanzo Flour (mixed with...
2/3 cub Cold water)
½ cub -to...
1 cub Chopped nuts
1 teaspoon Sea salt (optional)
1 teaspoon Sage
1 tablespoon AM Unrefined Vegetable Oil

Preparation:

Drain the cooked lentils and grains. Mix all ingredients together. Spoon into a loaf pan. Bake at 350 F. for 30 to 45 minutes. Spoon gravy or catsup over top.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Lentil Loaf

Servings: 1 Servings

Ingredients:

2 cub Dry brown lentils, rinsed
1 Bay leaf
1 cub Uncooked fine bulgur wheat
1 cub Soft whole-wheat bread
Crumbs
1 Egg substitute, beaten
1 tablespoon Ketchup
1 medium Onion, chopped
1 Clove garlic, crushed
1 teaspoon Dried thyme
2 teaspoon Dried oregano
1 teaspoon Dried tarragon
Salt and pepper to taste
3 tablespoon Tomato paste or tomato
Sauce

Preparation:

Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 min.

Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 min.

Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add bulgur, and remaining ingredients except tomato paste or sauce. Mix well with your hands until thoroughly combined. Pat mixture into a 9" loaf pan.

Bake for 40 min. until firm but not dry. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices and serve warm.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste so good in a pita pocket, and if there are mashed potatoes leftover, I stuff the pocket with both. Mmmm! Enjoy!

Nutrition Info per serving:

341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445 mg sodium, 8g fiber.

Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Loaf (Ovo)

Servings: 5 Servings

Ingredients:

2 cub Lentils
6 cub Water
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic salt
1 teaspoon Celery salt
1 cub Fat free saltine crackers; c
1 cub Tomato sauce
1 medium Green bell pepper; diced
2 Egg whites
1 tablespoon Parsley; fresh

Preparation:

Recipe by: Susan Powter Cook lentils in 6 cups water for approximately 20 minutes until soft, but not mushy. Drain water. Combine seasonings, saltine crackers, tomato sauce, green bell pepper and egg whites. Place in loaf pan and cook at 350 for approximately 1 hour 15 minutes or until brown on top and the juices have cooked away. Optional:Top with additional tomato sauce and fresh parsley before cooking.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Loaf with Italian Sauce

Servings: 1 Servings

Ingredients:

1 large Onion; diced
½ cub Wheat germ
2 ½ cub Cooked lentils (about 1 cupuncooked)
½ cub Bread crumbs
½ cub Ground walnuts (I use 1 cupbread crumbs)
1 teaspoon Dried sage (up to 2)
2 tablespoon Nutritional yeast (yellowflakes)
½ cub Egg beaters
½ cub Vegtable broth

TOMATO SAUCE:
12 ounce Tomato sauce
1 can (12 oz) chopped tomatoes
1 tablespoon Fresh or 1 t. dried Basil
1 tablespoon Fresh or 1 t. dried oregano
½ cub Chopped mushrooms

Preparation:

Preheat oven to 350 deg., Pam a loaf pan or ring mold and set aside. Saute onion in skillet, in small amount of oil or your method, until soft and litely browned. Remove from heat and add remaining loaf ingred. and transfer to prepared pan. Bake until brown, about 40 minutes.

Tomato Sauce: Place 12 oz tomato sauce, 12 oz can chopped tomatoes, 1 T.
fresh or 1 t. dried Basil, 1 T. fresh or 1 t. dried oregano, ½ c. chopped mushrooms in sauce pan and simmer for 15 minutes. Unmold loaf onto serving plate and cover with 1 c. sauce, slice loaf and pass sauce for extras.

*I have made it without the wheat germ, subbing bulgar wheat but didn't care for it, the nutritional yeast is a flavor essential, I have used bread crumbs in place of the walnuts, but they add something very tasty (f*t?), poultry seasoning is a good addition to the sage, or extra sage, if you like it. I have used a can of tomato sauce with leftover or frozen pesto cube in it. Works fine! Posted to fatfree digest V97 #179 by "Jo in Minnesota" <josiem@tekstar.com> on Aug 14, 1997

Lentil Marinara over Pasta

Servings: 1 Servings

Ingredients:

1 Onion; chopped
2 Garlic cloves; crushed
2 Carrots; coarsely grated
2 Celery stalks; chopped
3 tablespoon Olive
2/3 cub Red lentils
1 can Chopped tomatoes; (14 oz.)
2 tablespoon Tomato paste
2 cub Vegetable Broth
1 tablespoon Fresh chopped marjoram; or1 teaspoon
Marjoram
Salt and Frontier groundblack pepper

Preparation:

In a large saucepan, gently fry the onion, garlic, carrots and celery in the oil for about 5 minutes, until they are soft. Add the lentils, tomatoes, tomato paste, broth, marjoram and seasoning. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Serve over pasta, and use the marinara sauce as required.
Makes 6 servings.

Source: Herbfest 96 Recipes Frontier Cooperative Herbs http://www.frontierherb.com/homepage.html
Recipe By : Frontier Cooperative Herbs

Posted to Digest eat-lf.v096.n166

Date: Wed, 25 Sep 1996 13:01:17 -0600

From: "Robin Goldberg Isaacs" <isaacs@rmi.net>

Lentil Minestrone

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil Plus extra-virginto finish
2 cub Onion; chop fine
2 tablespoon Tomato paste
¼ cub Parsley; chop
4 Garlic cloves; chop
3 Carrots; peel, dice
1 cub Celery or celery root; dice
Salt and fresh ground pepper
1 cub Green lentils; sort, rinse
2 Bay leaves
8 Parsley sprigs
6 Thyme sprig
9 cub Water or vegetable stock
Mushroom soy sauce to taste
1 bunch Greens (mustard; broccolirabe, chard or spinach)
2 cub Cooked small pasta
Thin shavings Parmesan

Preparation:

Heat the oil in a wide soup pot with onion. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, garlic, vegetables and salt to taste and cook 3 minutes more. Add the lentils, bay leaves, parsley, thyme and water or stock and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tb. Remove bay leaves, parsley and thyme.
Boil the greens in salted water until tender and bright green and then drain and chop coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra-virgin olive oil drizzled into each bowl, a generous grind of pepper and the Parmesan. Per serving (without drizzled olive oil): 395 cal; 8 gr fat; 18% fat. Source: Deborah Madison's Vegetarian Cooking for Everyone. The Miami Herald. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15, 1998

Lentil Nuggets

Servings: 6 Servings

Ingredients:

½ cub Brown lentils; rinsed
1 Bay leaf
¼ cub Finely diced white onion
1 Clove garlic; crushed
½ cub Couscous or bulgur; cooked
1 small Russet potato; baked,peeled and mashed
2 teaspoon Ground cumin
1 teaspoon Dried thyme
1 teaspoon Chili powder
1 pinch Cayenne
Salt to taste

Preparation:

Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these.

1. Place the lentils, bay leaf and onion in a sauce pan with enough water to cover. Bring to a gentle boil, cover and simmer until the lentils are tender and the water is absorbed, about 30 minutes.

2. Discard the bay leaf and transfer the lentils to a mixing bowl. Add the garlic, couscous or bulgur potato, cumin, thyme, chili powder, cayenne and salt. Mix well.

3. Shape the mixture into oval nuggets about the size of your palm and place on the grill. Grill for 15-20 minutes over medium heat, turning once, until the nuggets have browned on both sides. Serve alone or with a dipping sauce (See recipe for "Pungent Pepper Sauce"). Makes 6 servings.

AE165@FREENET.CARLETON.CA

(CHRIS CORRIGAN)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Nut Loaf

Servings: 8 Servings

Ingredients:

4 cub Chicken broth
1 cub Lentils
1 tablespoon Finely chopped fresh parsley
½ cub Diced onion
½ cub Diced celery
¼ cub Finely chopped walnuts
2 tablespoon Finely chopped walnuts
4 slice Whole wheat bread, crumbled
2 Egg whites
1 can Tomato sauce (8 oz)
3 tablespoon Chili sauce
½ teaspoon Garlic powder
½ teaspoon Poultry seasoning
½ teaspoon Ground sage
1 tablespoon Prepared horseradish
⅛ teaspoon Black pepper

Preparation:

Preheat oven to 350'F. Lightly coat a 9x5x2" loaf pan with nonstick cooking spray.

In a medium saucepan, bring the chicken broth to a boil. To the boiling broth, add the lentils and parsley and cover the saucepan,.
Reduce the heat to low, and cook for 45 minutes. Drain the lentils, and set aside to cool.

In a large bowl, combine the cooked lentils with the remaining ingredients. Mix well. Place the mixture in the prepared pan, and press down firmly with the back of a spoon. Bake uncovered for 45 minutes. Let the loaf sit for 10 minutes, then invert onto a serving plate. Cut into slices, and serve with a mushroom, tomato or chili sauce.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Lentil Nut Loaf with Red Pepper Sauce

Servings: 2 Servings

Ingredients:

½ cub Red lentils
½ teaspoon Olive oil
½ large Onion
⅛ cub Chopped basil
2 small Tomatoes
30 g Romano cheese
½ cub Ground hazelnuts
¼ cub Tomato puree
½ cub Wholegrain breadcrumbs

SAUCE:
½ tablespoon Olive oil
½ Garlic clove
½ Red pepper
1 ½ Tomatoes

Preparation:

Preparation: Chop the onion and peppers
: Peel and slice the tomatoes for the loaf : Peel, seed and chop the tomatoes for the sauce : Crush the garlic clove 1 Place the lentils in a pan and cover with cold water
Bring to the boil, reduce heat and cover and simmer until the lentils are tender. Drain well

2 Heat the oil in the pan
Add the onion and cook over gentle heat until it is soft Combine the onion and lentils, ground hazeenuts, tomato puree and basil.
Spoon the mixture into a greased and line 20 * 10cm loaf tin.
Cover with the sliced tomatoes, cheese, and breadcrumbs.

3 Bake a 180C for 30-35 minutes

4 Prepare the sauce while the loaf is baking.
Heat the oil in the pan , add the garlic and cook over a low heat for 2-3 minutes. Add the peppers and tomatoes. Cook until the mixture thickens.

5 Serve hot or cold , with sauce

Source Unknown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Nut Patties with Mushroom Vinaigrette

Servings: 4 Servings

Ingredients:

-JUDI M. PHELPS
2 tablespoon Olive oil
¼ large Yellow onion; peeled andminced
1 Clove garlic; peeled andminced
1 small Carrot; peeled and diced
pinch Dried thyme
pinch Powedered ginger
1 ½ cub Spiced Lentils; see separaterecipe
1 cub Walnuts; finely chopped
¼ cub Vegetable stock or waterif necessary to thin thebatter
Salt to taste
Freshly ground black pepper
Mushroom Vinaigrette #5see separate recipe

Preparation:

Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion, garlic, and carrot, and saute for 5 minutes, stirring constantly. Add the thyme and ginger and saute gently for 2 minutes, until the vegetables are softened but not browned. Remove the pan from the heat and allow to cool.

Place 1 cup of the cooked lentils in the work bowl of a food processor and puree into a paste. Remove the lentils from the processor and place in a large mixing bowl. Add the walnuts, mixing well, then add the remaining lentils. If the mixture appears too dry or thick, add the vegetable stock, 1 tablespoon at a time, until the lentil batter is easy to handle, yet not too moist or thin. Season with salt and pepper. Divide the mixture into 8 equal portions and form into round patties. Heat the remaining oil in the skillet over medium-high-heat and saute the patties for 2 minutes on each side. Remove the patties from the pan, drain on kitchen towels, and keep warm. Serve with Mushroom Vinaigrette #5. Makes 4 appetizer or 2 main course servings.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Pasta Sauce

Servings: 1 Servings

Ingredients:

1 Onion chopped
1 Clove garlic minced
1 teaspoon Oil
1 Tomato (ripe chopped)
¼ cub Lentil (brown or red or
Both)
2 3 dash Tobasco Sauce( or to
Taste)
1 15 ounce can Contadina Tomato
Sauce
2 can Water (use the tomato sauce
Can)
½ teaspoon Oregano, Basil, Parsley
Black Pepper Salt

Preparation:

Saute Onions and Garlic till golden and then add all the ingredients and let come to a boil and then low heat till lentils are cooked thru and sauce will thicken.. you might have to add a little more water..serve this over capellini and with garlic bread ofcourse and a green salad with balsamic vinegar...I hope you all enjoy this and let me know how ya like it..a heart healthy recipe.... PAB..back in the kitchen

Date: 12/10/94 From: STKW79A Barbara Ingram

From the recipe files of Sue Smith, TXFT40A@prodigy.com, S.Smith34. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Pastitsio

Servings: 8 Servings

Ingredients:

1 1/3 cub Water
2/3 cub Lentils
3 Cloves garlic;, minced
1 cub Chopped onion
1 cub Chopped sweet green pepper
1 Jar (30oz.) meatlessspaghetti sauce withvegetables
¾ teaspoon Ground cinnamon
¼ teaspoon Pepper
1 Egg
¼ cub Grated Parmesan cheese
¼ cub Snipped parsley
8 ounce Mafalda or fettuccine;cooked and, drained
2 cub Skim milk
¼ cub All-purpose flour
1 cub Shredded mozzarella cheese
2 Egg whites
Ground cinnamon;, optional

Preparation:

In a saucepan bring water to boiling; add lentils and garlic. Return to boiling; reduce heat. Cover and simmer 10 minutes. Add onion and green pepper. Cover and cook5 to 10 minutes more or till tender. Drain; return to pan. Stir in sauce, cinnamon and pepper. In a bowl beet egg slightly; stir in Parmesan cheese and parsley. Add pasta; toss to coat set aside. For topping: in a saucepan stir together milk and flour. Cook and stir till thickened and bubbly. Remove from heat. Stir in ½ cup of the mozzarella cheese. Beat egg whites till foamy. Fold egg whites into topping; set aside. Grease a 3-quart rectangular baking dish. Layer half the lentil mixture, half the pasta mixture, remaining lentil mixture, and remaining pasta mixture. Spoon topping over all. Bake, uncovered, in a 350 oven about 45 minutes or till hot. Top with remaining cheese and additional cinnamon, if desired. Let stand for 10 minutes. Makes 8 servings.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19, 1997

Lentil Pate

Servings: 8 Servings

Ingredients:

3 tablespoon Tamari or soy sauce
1 tablespoon Lemon juice
1 ¼ cub Onions; finely minced
1 ½ cub Lentils; dry
3 ½ cub Water
3 tablespoon Nutritional yeast flakes
1 ½ teaspoon Dried basil -or-
1 ½ tablespoon Fresh basil
¼ teaspoon Dried sage -or-
1 teaspoon Fresh sage
1 teaspoon Curry powder
1 teaspoon Cumin powder
2 Cloves garlic; finely minced
¼ teaspoon Freshly ground black pepper

Preparation:

Date: Thu, 20 Jun 1996 08:36:30 -0400 (EDT)

From: Thomas P Collins <tcollins@magnus.acs.ohio-state.edu> 1. Put first 3 liquids into a medium saucepan and saute onions a few minutes on low heat.

2. Finely grind the lentils in a food mill or coffee grinder ½ cup at a time until powdery, then add to the onions. Add the rest of the dry ingredients and stir in water 1 cup at a time, whisking to prevent lumps.
Boil a few minutes on medium low, then cover and simmer for about 45 minutes (it will resemble a thick porridge). Stir frequently while simmering to avoid scorching the bottom of the pan.

3. Transfer to a lightly oiled bread pan and chill to set overnight or at least 3 hours. Unmold by inverting on a plate. Garnish with parsley or tomato slices.

FATFREE DIGEST V96 #171

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Patties with Curry Sauce

Servings: 6 Servings

Ingredients:

LENTIL PATTIES-----
½ cub Lentils -- orange
¼ cub Rice, brown -- uncooked
4 cub Vegetable stock OR
4 cub ;water -- plus
1 tablespoon Liquid aminos
1 tablespoon Canola oil
½ Bell pepper, red -- diced
½ Onion, yellow -- diced
2 tablespoon Rice flour or whole wheat
Pastry flour
½ cub Rolled oats (or ¾ cup)
2 tablespoon Mustard -- prepared
1 teaspoon Sage
1 teaspoon Marjoram
¼ teaspoon Cayenne pepper (or ½ t)
1 tablespoon Parsley, fresh -- chopped
(or
2 T)
1 teaspoon Salt
¼ cub Tahini
1 Canola oil for frying (or 2
T)
CURRY SAUCE-----
2 tablespoon Canola oil
½ cub Onion, yellow -- chopped
½ cub Pineapple chunks -- fresh
1 Banana -- sliced
1 Apple, red -- cored and
Sliced
½ cub Apple juice
1 tablespoon Rice flour
2 teaspoon Tomato sauce
2 teaspoon Curry powder
1 teaspoon Salt (opt)
¼ teaspoon Cayenne pepper (or ½ t)
1 teaspoon Cumin
½ teaspoon Black pepper
½ teaspoon Allspice
1 teaspoon Garlic, fresh -- minced
1 teaspoon Ginger root, fresh --
Grated

Preparation:

Patties: Place lentils, rice and vegetable stock (or water and liquid aminos) in a large pot. Bring to a boil, cover, reduce to a simmer and cook until most of the liquid is absorbed and lentils and rice are very soft, about 30 to 45 minutes.

Meanwhile, heat oil over medium heat.Saute bell pepper, onions and celery until soft, about 5 to 7 minutes.When lentil mixture has finished, remove from heat and stir in sauteed vegetables. Stir in remaining patty ingredients, except oil for frying. Set aside until cool enough to handle.

Form mixture into 12 patties, approximately ¼ inch thick. Heat oil in a large pan over medium heat. Fry patties until well-browned on both sides, about 7 to 10 minutes. Remove and drain on paper towels. Keep warm until serving time.

Curry Sauce: In a saucepan, heat oil over medium heat. Add onion, pineapple, banana and apple, and saute until slightly soft, about 5 minutes. Add water and apple juice, cover and cook until soft and pulpy, about 7 to 8 mnunutes. Remove from heat and puree in a food processor or blender until smooth. Return to saucepan, add remaining ingredients and mix well. Heat until warm. Serve warm over patties. serves 6.

Third place winner in Vegetarian Times' recipe contest.

Per serving: 300 cal; 20 g prot; 11 g fat; 40 g carb; 0 chol; 454 mg sod; 5 g fiber.

Source: Vegetarian Times, October 1993/MM by DEEANNE

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lentil Pecan Patties

Servings: 6 Servings

Ingredients:

2 cub cooked lentils
1 cub oatmeal
1 onion, minced
1 mushrooms, chopped (sm can)
1 cub pecans chopped fine
3 tablespoon soy sauce (or substitute)
½ cub water
½ teaspoon marjoram
¼ teaspoon sage

Preparation:

Thoroughly mix all ingredients. Form into patties and bake at 350 degrees for 30-40 minutes (turning after 15-20 minutes) until browned on both sides. ~--

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Pheasant Soup

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
2 tablespoon Unsalted butter
3 Carrots cut into ½-inDice
3 Celery stalks cup into½-in dice
1 medium Parsnip, peeled cut into¼-in dice
3 cl Garlic, minced and peeled
4 cub Defatted canned or freshMade chicken broth
3 cub Drained crushed canned
Plum tomatos
1 cub Dried lentils rinsed well
2 pound Pheasant/chicken/guineahen Quartered with backbone
6 tablespoon Italian parsley
1 tablespoon Chopped fresh rosemary OR
1 teaspoon Dried rosemary
¼ teaspoon Ground allspice
Fresh ground black pepper
Salt to taste optional
¾ cub Dry sherry

Preparation:

Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables.
Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Pie

Servings: 8 Servings

Ingredients:

1 ½ cub Lentils; uncooked
3 cub ;water
1 tablespoon Ooil
1 Celery stalk; chopped
1 medium Onion; chopped
1 teaspoon Thyme
1 teaspoon Cinnamon
¼ teaspoon Cloves
¾ cub Brazil nuts; finely chopped
¼ cub Tamari
¼ cub Tomato paste
1 Double crust 9" whole wheatpie shell; unbaked

Preparation:

Wash the lentils and place them in a pan with the water. Cover and cook for about 40 minutes, or until the water is absorbed.

Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. Saute until the celery is just barely tender.

Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. Mix well. Spread the mixture into an unbaked pie shell. Cover with the top crust. Flute the edges and cut a hole into the top crust to allow steam to escape.

Bake at 375 degrees for 40 minutes, or until the crust is golden brown.

Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or some homemade relish.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Pilaf

Servings: 1 Servings

Ingredients:

2 Green onions, sliced
1 Carrot, diced
½ cub Chopped celery
¼ cub Chopped green bell pepper
2 tablespoon Favorite saute liquid plusextra if needed
3 ½ cub Water
2 teaspoon (heaping) vegetable brothpowder
1 cub Lentils
¼ teaspoon Ground black pepper
½ cub Long-grain white rice

Preparation:

In a medium saucepan, saute onions, carrots and green bell pepper in saute liquid, adding more if needed. Add water, broth powder; bring to a boil.
Stir in lentils and pepper. Cover; simmer 25 minutes. Add rice; stir well. Cover and simmer an additional 20 minutes until rice is tender and liquid is absorbed. Makes: 8 ½ cup servings.
Posted to fatfree digest V96 #286

Date: Wed, 16 Oct 1996 07:22:31 -0500

From: Joseph & Dianne Fago <joeanddi@aristotle.net>

Lentil Rice Burgers #1

Servings: 6 Servings

Ingredients:

½ cub White rice; cooked, cooled
½ cub Lentils; cooked
1 small Sweet potato; peeled,cooked; minced
8 Spinach leaves; rinsed,blanched; finely shredded
½ cub Mushrooms; fresh, chopped
1 teaspoon Soy sauce; low sodium
Salt and pepper to taste
½ cub Bread crumbs; dry
1 tablespoon Cilantro; finely chopped

Preparation:

Combine rice, lentils, sweet potato, spinach and mushrooms in a large bowl. Add soy sauce, salt and pepper. Add bread crumbs and cilantro and mix well. Refrigerate for 15 to 39 minutes.

Form mixture into 6 to 8 patties. Oil a vegetable grill generously--these patties tend to stick. Grill for 3 to 4 minutes on each side, until medium brown. Makes 6 to 8 patties.

Variation: Instead of burgers, form mixture into small balls. Grill until browned. Serve as a snack with a dipping sauce or add to pasta with your favorite sauce.

Per patty: 131 ca; 4 g prot; 0.6 g fat; 26 g carb; 0 chol; 286 mg sod; 3 g fiber

GARHOW@HPUBMAA.ESR.HP.COM

(GARRY HOWARD)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Rice Burgers (Vegan)

Servings: 8 Servings

Ingredients:

¾ cub Lentils
1 Sweet potato
10 Fresh spinach leaves; to 15
1 cub Fresh mushrooms
¾ cub Bread crumbs
1 teaspoon Tarragon
1 teaspoon Garlic powder
1 teaspoon Parsley flakes
¾ cub Long grain rice

Preparation:

A very easy & tasty vegetarian burger taken from Vegetarian Times Mag Aug 93 issue with a few of my own additions. Cook rice till cooked and slightly sticky(white rice, I use basmati will take approx 20 min ), & lentils till soft. Cool slightly. Finely mince a medium sweet potato which has been peeled and cook until soft. Cool slightly. Finely chop the mushrooms.
Spinach leaves should be rinsed and finely shredded. Mix all ingredients and spices together adding salt & pepper to taste.(Nutrition values will not reflect added salt content). Chill in the refrigerator 15-30 min. Form into patties and saute in pan or can be done on a vegetable grill on an outdoor grill. Make sure to grease or spray pan with Pam as these burgers will tend to stick. Note: any added oil or fat will not show up in the nutrition values so you must add any additional. Nutrition (per serving):
268 calories Total Fat 2 g (7% of calories)
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Rice Pilaf

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
1 large Clove garlic, finely chopped
½ cub Chopped shallots
2 teaspoon Curry powder
¾ cub Uncooked brown rice
½ cub Uncooked lentils
2 cub Water
½ teaspoon Salt
6 Walnut halves, chopped
¼ cub Chopped chives
Pepper to taste
4 cub Steamed vegetables, such as
Broccoli, carrot sticks,
Green beans and sliced leeks

Preparation:

1. In large heavy saucepan heat olive oil and saute garlic and shallots. Do not allow to brown. Stir in curry powder and saute 2 minutes.

2. Add rice and lentils. Saute 3 minutes. Add water and salt.

3. Bring to boil. Cover and reduce heat.

4. Simmer over low heat 40 minutes.

5. Remove from heat and let sit 15 minutes without removing lid.

6. Stir in walnuts and chives.

7. Season to taste with pepper.

8. Place Lentil Rice Pilaf in middle of heated serving platter and arrange vegetables around it.

VARIATION: Use the Lentil Rice Pilaf as a filling to stuff vegetables, such as green peppers, small winter squash, large zucchini etc. Precook vegetables before stuffing, then bake at 350 degrees F. until heated through.

DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 2 Vegetable 1 Fat

SOURCE: Richard Simmons Deal-A-Meal Golden Edition Cookbook

Enjoy!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Rice Salad

Servings: 7 Servings

Ingredients:

½ cub Read or brown lentils;washed
1 ½ cub Water
¼ cub Seasoned rice vinegar
1 tablespoon Lemon juice
1 teaspoon Dijon-style mustard
1 tablespoon Olive oil
1 cub Cooked rice
1 cub Broccoli florets
½ cub Sliced celery
½ cub Diced carrots
½ cub Diced green pepper
¼ cub Sliced green onion
1 tablespoon Snipped fresh parsley
1 Tomato; chopped

Preparation:

Combine lentils and water in saucepan. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes for red lentils, 10 to 12 for brown. Drain and cool.

Meanwhile, mix vinegar, lemon juice, mustard, and oil.

Combine cooked lentils with dressing, rice, broccoli, celery, carrots, green pepper, onion, parsley, tomato. Chill several hours. Makes 7 1-cup servings.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Roast (Ovo Lacto)

Servings: 1 Servings

Ingredients:

1 1/3 cub Lentils
2/3 cub Nuts; grind
2 cub Egg whites
1 ½ cub Milk; FF
2/3 cub Applesauce
2 cub Corn flakes
1/3 teaspoon Sage
Salt
Pepper
2/3 cub Onions; chop

Preparation:

Mix all ingredients together. Bake at 350 deg. After 45 minutes coat top with undiluted tomato soup and continue baking for 15 minutes more.
:

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Salad

Servings: 4 Servings

Ingredients:

½ cub Lentils
1 small Onion, chopped
4 cub Seasoned stock
Oil for sauteeing
½ cub Bulghur
¼ cub Soy grits
1 cub Soya yogurt
2 tablespoon Soya mayonaisse
1 teaspoon Garlic powder
1 teaspoon Dijon mustard
2 teaspoon Lemon juice
6 cub Chopped spinach

Preparation:

Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy -- 10 minutes. Let cool.
Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.

Lentil Salad

Servings: 4 Servings

Ingredients:

½ pound Lentils, cooked
1 Onion, diced
1 Clove garlic, pressed
3 cub White wine
1 tablespoon Basil
½ teaspoon Thyme
4 tablespoon Parsley
1 tablespoon Lemon juice
4 tablespoon Oil
2 Tomato wedges
½ Head iceberg lettuce,
Washed

Preparation:

Combine lentils, onion, garlic, and wine; simmer 3 minutes. Remove from heat; add remaining ingredients. Chill and serve on lettuce leaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Salad (Lf)

Servings: 8 Servings

Ingredients:

1 pound Dry lentils;
2 tablespoon Plus 1 tsp olive oil;divided
1 cl Garlic; crushed
1 Tomato; peeled, seedd, andchopped
1 Celery rib; diced
1 Carrot; diced
1 Onion; chopped
Salt;
Pepper, ground;
Tomato; chopped, optional
Curly lettuce leaves, opt

PER SERVING:
235 *cals
17 *gm protein
35 *gm carbo
5 *gm fat
19 *% cals from fat
14 *mg sodium

Preparation:

Pick over lentils to remove any small stones. Rinse lentils under cold water and set aside.

In medium-sized saucepan over medium heat, combine 2 T olive oil and garlic; cook 2 to 3 minutes, or until lightly browned, stirring often. Add tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often.
Add lentils and salt and pepper to taste; stir to blend lentils. Add enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until lentils are tender. Remove from heat and serve warm, or cool to room temperature. Stir in remaining 1 tsp olive oil just before serving and sprinkle with chopped tomato. Garnish with curly lettuce.

Source: Woman's Day Low-Fat Meals Vol.3 No.5 Formatted for MM:dianeE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Salad (Vrg)

Servings: 5 Servings

Ingredients:

1 cub Pre-cooked green lentils
1 cub Pre-cooked orange lentils
½ cub Celery, finely chopped
1 cub Steamed green beans, finely
Cut
¼ cub Freshly chopped parsley

DRESSING:
1 tablespoon Mild, prepared mustard
Salt and pepper to taste
1 dash Lemon juice
½ cub Reduced fat Italian
Dressing
1 Ripe tomato, cut into
Wedges
¼ cub Finely chopped chives
1 small Head of lettuce, shredded

Preparation:

In a salad bowl, mix cooked lentils, celery, green beans, and parsley.
Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives. Serve with crusty whole wheat bread.

Total Calories Per Serving: 149 Fat: 3 grams

This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Lentil Salad Deluxo

Servings: 1 Servings

Ingredients:

Lentils and onions left overfrom the previous meal;about two cups
Roasted vegetables left overfrom the previous meal; cutup as it pleases you
Chicken left over; pulledfrom the bones andshredded, skin included ifyou wish
½ cub Orange Cumin Vinaigrette;(up to ¾)
Salt and pepper to taste
Chopped parsley or cilantroif you have the time andenergy; if not don't worryabout it

Preparation:

TOO HOT TAMALES SHOW #TH1E11

Combine lentils, vegetables and chicken in large mixing bowl. Drizzle over ½ cup dressing and mix well to combine. Taste and add additional vinaigrette and/or salt or pepper to taste. Add chopped herb if you've managed it. Serve for lunch or light dinner within 2 days.

Yield for this entire menu is 2 to 3 meals for 2 people

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

Lentil Salad with Feta Cheese

Servings: 4 Servings

Ingredients:

1 ½ cub Dried lentils
1 Clove garlic; crushed (Iused ½ tspn from a jar)
1 ½ tablespoon Olive oil (I omittedentirely; and it was fine)
3 tablespoon Lemon juice
½ teaspoon Dried thyme
¼ teaspoon Salt
⅛ teaspoon Coarsely grd black pepper
1 ½ cub Cherry tomatoes; quartered(I used 1 ½ cups dicedregular tomatoes; and itwas fine)
1 cub Diced cucumber
½ cub Thinly sliced celery
2 ounce Crumbled feta cheese (I usedhalf that amount and it wasplenty)

Preparation:

From: TIFFANY PEREDA <tpereda@mstar.com>

Date: Thu, 01 Aug 96 10:38:10 cst
This is a recipe I took from Cooking Light, I modified it a little, and it turned out very good, so here it is. (It is from a very old issue, maybe somebody posted a version already).

Put lentils in saucepan and cover w/ 2 inches of water. Bring to a boil.
Lower heat, cover and cook for 20 minutes.

Combine garlic, oil (optional), lemon juice, thyme, salt, and pepper in a little bowl.

When lentils are done, drain well and rise under cold water until the lentils are all cool themselves. In a large bowl, combine lentils, tomatoes, cucumber, celery, and feta. Mix it all up.

Pour lemon juice mixture over it all, mix it up some more.

The colder it is, the better it tastes, so putting it in the fridge for 20 mintues chills it well while allowing the flavors to blend. Makes 4 servings.

I think some green onions might also do well in there, so I am thinking of adding those next time.

fatfree digest V96 #212

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Salad with Smoked Turkey

Servings: 6 Servings

Ingredients:

1 cub Lentils; rinsed, picked over
2 cub Chicken stock or broth or
;water
¼ cub Fresh tarragon or
1 teaspoon Dried tarragon
11 ounce Smoked turkey breast in ½" cubes (2 cups)
¼ cub Red onion; minced
½ cub Celery; minced
2 tablespoon Fresh parsley; minced
¼ cub Mayonnaise
¼ cub Plain yogurt
2 teaspoon Dijon mustard
1 tablespoon Freshly squeezed lemon juice
1 Garlic clove; peeled, minced
Salt & pepper; to taste

Preparation:

Put lentils and chicken stock in a medium saucepan over medium-high heat; bring to a boil. Reduce the heat and cook at a slow boil until the lentils are softened but still firm to the bite, 15 to 20 minutes. Drain the lentils, transfer to a large bowl, and cool to room temperature.

Mince tarragon leaves and add them, with the turkey breast, red onion, celery and parsley to the cooked lentils. Mix gently.

Whisk the remaining ingredients together in a small bowl; add to the lentil mixture. Mix gently but thoroughly. If desired, chill before serving.

Loomis writes: "This recipe is another treasure from Li Ochs of Eureka Farm in eastern Washington. It's a big, hearty salad, full of fresh herbs. And with its yogurt-based dressing it manages to be light and sprightly, too."

From Li Ochs/Eureka Farm/WA in _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 285-286.
ISBN 0-89480-772-2. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Sandwiches

Servings: 2 Servings

Ingredients:

1 cub Cooked lentils, drained,
Liquid reserved
¼ Onion, thinly sliced
2 Cloves garlic, chopped
1 tablespoon Olive oil
1 teaspoon Chopped parsley
Salt and pepper
2 Whole-wheat pita breads
Optional: chopped lettuce

Preparation:

Heat olive oil in skillet over medium heat ans saute onion until it softens. Add garlic and continue cooking until onion is translucent.

Place lentils in mixing bowl. Combine onions and garlic, along with oil remaining in pan, with lentils. Stir in parsley, salt, and pepper. Drizzle with cooking liquid and/or additional olive oil until desired consistency. Cut pita bread in half, spoon in filling and add lettuce, if desired. The filling also can be served with hearty wheat crackers as a dip.
Posted to MM-Recipes Digest V3 #249

Date: Wed, 11 Sep 1996 21:20:09 -0700

From: jessann doe <jessann@texas.net>

Lentil Sausage Skillet

Servings: 6 Serviings

Ingredients:

¾ pound Italian sweet sausage
¾ pound Italian hot sausage
2 Onions, chopped
1 cl Garlic, minced
1 Bay leaf
½ teaspoon Oregano
3 cub Chicken broth
(canned is ok)
1 ¼ cub Lentils, washed
And drained
2 Zucchini, sliced
16 ounce Cn Italian plum
Tomatoes (I use
Stewed tomatoes)
Salt
Pepper
Parsley

Preparation:

Remove sausage from casing. Crumble into a large skillet and cook until well browned. Add onions and garlic; continue cooking until onion is soft.
Add bay leaf and oregano. Stir in chicken broth and lentils. Bring mixture to boil, cover and simmer 15 minutes, add tomatoes, salt and pepper, cover and continue cooking an additional 15 minutes or until the lentils are tender. Add the zucchini and cook until they are barely tender, about 5 minutes. Sprinkle with chopped parsley. Walt MM

Serves 4 to 6

Serve with rice, bread and salad
Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on Mon, 02 Sep 1996.

Lentil Sausage Stew

Servings: 6 Servings

Ingredients:

1 large Onion; chopped
1 Clove garlic; minced
2 tablespoon Vegetable oil
¾ cub Lentils
4 cub Chicken stock
14 ½ ounce Tomatoes; canned, chopped,with liquid
1 tablespoon Light brown sugar
1 Bay leaf
¼ teaspoon Crushed red pepper
3 medium Celery stalks; diced
1 medium Red bell pepper; cored anddiced
14 ounce Healthy Choice PolskaKielbasa, cut ¼ inchthick
Salt and pepper; to taste
3 tablespoon Balsamic vinegar

Preparation:

Heat the oil in the pressure cooker. Add the onion and garlic and cook over medium heat until softened, about 5 minutes.

Add the lentils, stock or broth, tomatoes and their liquid, brown sugar, bay leaf, and red pepper flakes. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 10 inutes.

Release pressure. Add the vegetables, sausage, and salt and pepper to taste. Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce heat to stabilize pressure and cook for 5 minutes. Release the pressure. Add vinegar to taste.

The stew can be made in advance and refrigerated for up to 4 days or frozen. This is one of those great stews that tastes even better after a day in the refrigerator.

Nutritional Information per serving: calories 262 (26% from fat), protein 21.7 g, fat 7.7 g (mono 3.2 g, poly 2.5 g, sat 1.4 g), carb 9 g, fiber 9 g, chol 29 mg, iron 3.3 mg, sodium 1299 mg, calcium 61 mg.
NOTES : This pressure cooker recipe was submitted by Cathy Lielausis. Her husband calls it "Beanie-WeenieStew." It is terrific served with buttered warmed French bread for soaking up every last luscious drop.
Recipe by: Adapted from "The New Pressure Cooker Cookbook"

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Cathy L.
Lielausis" <cathylielausis@mindspring.com> on Sep 05, 1997

Lentil Savoy

Servings: 2 Servings

Ingredients:

¾ cub Lentils
1 ½ cups well-spiced veggiestock
½ pound Mushrooms
½ Head purple kale (aka saladsavoy) - 1 mixing-bowl-fullvoy) - 1 mixing-bowl-full
1 Red bell pepper
½ -1 Tbspcinammon

Preparation:

1. Rinse lentils and cook in 1 ½ cups of veggie stock. (I used a rice cooker for this step.)

2. While the lentils are cooking cut the stems off of the kale. Chop stems into ½ - 1 inch peices

3. Chop the red bell pepper.

4. Put pepper and stems in large pan with enough stock to cover the bottom of the pan (¼"?) and cook on medium for a couple of minutes then turn flame all the way down.

5. While the peppers etc. are cooking wash and chop mushrooms. Add to pan.

6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end of step 5.) pour the lentils into the pan. If you are using the rice cooker, just shut it off manually - don't wait for it to finish.

7. Add cinnamon and other spices (see note). Stir mixture in pan then add the kale leaves on top - this will steam the leaves, don't mix them in.

8. Cook for another 15 minutes or so until the leaves have a buttery taste.

9. Remove the kale from the top and serve separately.

Have some black pepper available on the table for the lentil stew. Try the kale leaves with some nutritional yeast...

NOTES: * If you don't have stock handy try adding alot of spices in step 7.
Try oregano, chile passilla, roasted garlic, etc. * Use wild mushrooms if at all possible - they are more expensive than buttons (unless you or friends go mushrooming) but are worth it for the extra taste. (IMHO, of course. ;-) * Purple kale - you know, the type they use as a decoration in salad bars... Shared by J. Ari Kornfeld

From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Soup

Servings: 6 Servings

Ingredients:

1 large Onion, finely chopped
1 small Green pepper, finely
Chopped
1 small Carrot, finely chopped
1 large Garlic cove, finely minced
1 Bay leaf
2 can (14-½oz each) broth
1 can (14-½ to 16oz) whole
Tomatoes with liquid,
Coarsely chopped
1 cub Water
¾ cub Dry lentils
¼ cub Dijon mustard

Preparation:

In large pot combine all ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard.
Remove and discard bay leaf before serving. Yield: 6 servings.

I usually don't add the green pepper, but add corn instead. My family prefers this. I usually use a can of stewed tomatoes instead of whole tomatoes. I think the mustard gives this a wonderful flavor. Hope you enjoy!

Source: modified by Linda

Posted by Linda Luke <luke@honeydew.cc.wwu.edu> to the Fatfree Digest [Volume 15 Issue 4] Feb. 4, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil Soup

Servings: 6 Servings

Ingredients:

2 tablespoon Vegetable oil
2 Garlic cloves, minced
1 large Onion, chopped finely
2 Celery stalks, diced
1 Carrot, sliced
1 Potato, diced
4 tablespoon Tamari
1 teaspoon Basil
½ teaspoon Spanish Paprika
½ teaspoon Cumin
1 teaspoon Oregano
10 cub Stock
3 Tomatoes, chopped
1 ½ cub Red lentils

Preparation:

In a large pot, heat the oil over medium heat & add the garlic & onions.
Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8 minutes. Add the tamari & the seasonings & continue to saute gently for another 5 minutes.

Add the stock, tomatoes & uncooked but washed lentils. Bring to a boil, reduce heat & cook for 1 hour. Stir frequently.

The lentils should puree, cook for longer if they need to puree more to thicken the soup.

"The Cookbook for People Who Love Animals"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Soup

Servings: 8 Servings

Ingredients:

2 cub Lentils; dried
10 cub Water
2 Carrots; sliced
1 Celery; chopped
2 Onion; chopped
2 small Potato; chopped
1/3 cub Barley
2 tablespoon Parsley; dried
2 Bay leaves
2 teaspoon Cumin

Preparation:

Recipe by: McDougall Plan Combine all ingredients in soup pot and cook until the lentils are soft, about 1 hour. Remove bay leaves before serving.

HELPFUL HINTS: Brown rice may be substituted for the barley. This soup freezes well; save some for a busy day.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Lentil Soup

Servings: 8 Servings

Ingredients:

1 cub Lentils; Dried
½ Onion; Md, Chopped
½ teaspoon Cardamom
1 Carrot; Sliced
1 Celery Stalk; Sliced
½ teaspoon Pepper
1 Red Bell Pepper; Md, Sliced
½ teaspoon Cinnamon
4 cub Vegetable Broth Or Water
16 ounce Tomatoes; Canned, 1 Cn
10 ounce Broccoli Spears; Frozen
Salt; To Taste

Preparation:

Rinse and sort the lentils. In a saucepan or Dutch oven, combine the lentils, onions, cardamom, carrots, celery, pepper, bell pepper, cinnamon and stock. Bring to a full boil. Cover, and reduce the heat and simmer about 30 minutes or until the lentils are done. Add the tomatoes and broccoli, cook until tender. Salt to taste. Serve hot.

Each 1 Cup Serving Contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium 149 10 G 27 G 6 G 2 G 0 0 111 G

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip

Lentil Soup - Crescenti Style

Servings: 8 Servings

Ingredients:

1 ½ pound Beef shanks or beef neck
Bones
3 Carrots -- peeled and
Chopped
3 medium Potatoes -- peeled and
Chopped
1 large Onion -- peeled and chopped
3 Stalks celery with tops --
Chopped
3 Tomatoes -- chopped
⅛ teaspoon Marjoram
5 cub Water
5 Beef bouillon cubes --
Crumbled
½ pound Lentils
1 teaspoon Salt
¼ teaspoon Pepper
2 Zucchini -- chopped
½ Head cabbage -- shredded

Preparation:

In slow-cooking pot, combine beef with carrots, potatoes, onion, celery, tomatoes, marjoram, water, bouillon cubes, lentils, salt, and pepper. Cover and cook on low for 9 to 10 hours or until lentils are tender. Remove beef boness from pot; cut off meat and return to pot. Turn control to high. Add zucchini and cabbage. Cover pot and cook on high for 30 to 45 minutes or until vegetables are tender. This is a thick, hearty soup, similar to a stew.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lentil Soup - Jaffrey

Servings: 8 Servings

Ingredients:

2 cub Lentils
1 Stick cinnamon 2 to 3" long
1 Whole bay leaf
5 Cloves garlic peeled
1 Inche ginger fresh peeled
1 teaspoon Turmeric ground
¾ Lemon sliced
1 ½ teaspoon Salt
⅛ teaspoon Pepper black
¼ teaspoon Cayenne pepper optional
3 tablespoon Oil or ghee
1 pinch Ground asafetida optional
½ teaspoon Whole cumin seed or more

Preparation:

Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer another 5 minutes. Just before serving, heat the vetetable oil in a skillet over medium high heat. Put in the asafetida and cumin seeds. As soon as the cumin begins to sizzle and expand and the seeds darken, pur the contents of the skillet over the lentils and stir. To serve: Serve the lentils with rice.

Per serving: 173 Calories; 1g Fat (3% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 406mg Sodium ###

Recipe by: Madhur Jaffrey

Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 06, 1998

Lentil Soup #01

Servings: 6 Servings

Ingredients:

1 pound Lentils
6 cub Water
1 cub Smoked pork or ham
1 teaspoon Salt
1 Carrot
1 Sprig parsley
1 Onion; finely chopped
1 Stalk celery; sliced
2 tablespoon Flour
2 tablespoon Bacon fat
¼ cub Sour cream

Preparation:

Soak the lentils several hours or overnight. Add meat, salt, carrot, parsley, onion & celery. Cook slowly until lentils & vegetables are soft.
Remove the meat. Strain the soup, rubbing the lentils & vegetables through the strainer. Brown the flour in fat. Stir in 1 cup of the soup & cook until thick & smooth. Add remaining soup & more water, if needed, for a pleasing consistency; add sour cream. Heat & serve in wide soup bowls.
Makes 6 servings.

MRS MILTON R. (JOANNE) RHYNARD

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Soup #02

Servings: 4 Servings

Ingredients:

1 Onion; chopped
2 Carrots; chopped
Oil; not virgin olive
Herbs: bay leaf; basil,marjoram; rosemary
Spices: cumin; tumeric,coriander; ginger, garlicpowder; chili powder
1 cub Lentils
1 can Tomatoes; (1-lb? 14 oz? Iforget)
3 cub Water
1 teaspoon Salt
Grated swiss cheese(optional)

Preparation:

In soup pot, saute onion and carrots til onions soft. Add herbs, approximately ¼ tsp. each of basil, marjoram, and rosemary. (ok without marjoram and basil) Stir about 2 minutes to soften herbs. Add lentils and stir about 2 minutes more. Add water, tomatoes, salt and spices. Add the spices in the order given, adjusting quantities by smell. Use LOTS of cumin. After all added, you can go back and adjust seasonings. Cover and simmer til done, maybe 45 minutes. You can sprinkle the cheese on top of each bowl, unless you want strictly vegan food.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Soup #03

Servings: 12 Servings

Ingredients:

½ cub Broken pink lentils
¼ cub Medium bulgur
6 cub Water
¼ cub Each chickpeas and dry beans(optional)
8 cub Broth or bouillon
1 Carrot
2 Stalks celery
2 Onions
1 tablespoon Chopped green pepper
2 tablespoon Dry mint (or chopped fresh)
2 tablespoon Butter
3 tablespoon Chopped parsley
Salt & pepper to taste

Preparation:

Soak chickpeas and beans overnight. Cook lentils, bulgur, beans and chickpeas in the 6 cups of salted water until thoroughly cooked. Cut up other vegetables and cook in the 8 cups of broth or bouillon.

Fry onions in butter until light brown. Mix mint and parsley with butter and onions and pour over soup. Serve hot.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Soup #04

Servings: 8 Servings

Ingredients:

1 pound Red lentils
3 pint Meat or chicken stock
Salt and pepper to taste
1 teaspoon Ground cumin
1 pinch Cayenne (optional but good)
Garnish: fried onions andgarlic flavored withcoriander; parsley or dill,pita and a lemon wedge

CHICKEN STOCK:
Chicken bones
Mirepoix: chopped carrots;onions or shallots; celeryor celery root (preferable;also known as celeriac) andgarlic
Oil
Few peppercorns
Other herb and spice youlike (oregano is nice)

Preparation:

Put lentils in a large pot with stock. Bring to a boil. Remove any scum and simmer for 30 minutes or until lentils disintegrate. Add salt, pepper, cumin and cayenne when the lentils begin to soften. Add water if it gets too thick.

Garnish with fried onions and garlic flavored with coriander, parsley or dill, pita and a lemon wedge.

This recipe requires a good tasting stock. DON'T use cubes!!

To make chicken stock:

1. Get some chicken bones from your local butcher or save and freeze them when you de-bone chicken breasts.

2. Prepare a mirepoix (chopped carrots, onions or shallots, celery or celery root (preferable, also known as celeriac) and garlic) exact quantities depend on the volume of stock you are making and your own personal taste.

3. Sweat the mirepoix on medium head with a little oil (let the veggies cook alone for a while)

4. If using fresh bones , add them to the mirepoix and heat them up. Do not do this for frozen bones and meat as too much blood will be released later and cloud the stock.

5. When the bones are hot, add very cold water (as much as you want, depends on how much bones you have).

6. Add a few peppercorns and whatever other herb and spice you like (oregano is nice)

7. Simmer for 3-4 hours removing scum frequently.

8. Strain stock through a couple layers of cheesecloth

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Soup #05

Servings: 4 Servings

Ingredients:

1 Bag lentils
1 ½ -(up to)
2 cub Carrots; chopped fine (Ilike to use a little morecarrots)
1 ½ cub White or yellow onion;chopped fine
1 cub Celery; chopped fine
Salt
Pepper
Cayenne pepper (optional)

Preparation:

Wash your lentils well, and check them for rocks and bugs, etc. Combine the lentils and the vegetables in a big pot with about 4 cups of water (that's an estimate, use a little more if that doesn't seem like enough, but try not to use *too much*). Bring this to a boil, and then let it simmer until it has cooked down some and your lentils are soft. Then take the soup a cupful at a time and blend it in your blender until it is smooth (you will need a second pot to transfer it into after blending it). Your soup should be fairly thick by now, and bring it to a boil once again, and then let it simmer another fifteen or twenty minutes. Last but not least, add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches of cayenne pepper.

The original recipe for this soup said to serve it with a dab of sour cream in the center of the bowl, which seems odd to me, but it's kind of tasty in a strange way. It's also very good with pita bread or any kind of Indian bread because it's very thick and easy to pick up with a hunk of bread.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Soup #07

Servings: 8 Servings

Ingredients:

2 1/3 cub Dry washed lentils
8 cub Water
2 Stalks celery
1 medium Onion
2 Carrots
2 Cloves peeled garlic (or totaste)
1 can (16-oz) tomatos (or we usefrom our garden)
2 teaspoon Cayenne
3 teaspoon Chili powder
1 teaspoon Cumin
2 teaspoon Salt

Preparation:

From: Steven R Weintraub <stevenw@pswtech.com>

Date: Thu, 18 Jul 1996 22:41:13 -0500 (CDT)
Another attempt to justify my existance. Lentils are legume that comes up often in traditional Jewish situations. Esau sold his birthright for a bowl full of these tasty beans (although that's another recipe). Because of their small round nature, serving legumes has taken on a mystical meaning at certain times in the Jewish diet. At Rosh Hashanah they are served to signify the cycle of the years. At the first meal of condolence, they are served as a reminder of the circle of life.

This is a good easy pareve lentil soup recipe that has a hardy base. It's source is unknown, we've used it for years. It's been a staple to bring to Chanukah pot lucks, though the heartiness has been the cause of accusation of bring a meat base dish. In winter it has become a staple around our house.

boil, reduce heat and cover. Cook until done. Serve hot. Freezes moderately well.

JEWISH-FOOD digest 267

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Soup #08

Servings: 2 Servings

Ingredients:

1 tablespoon Olive oil (extra virgin; ofcourse!)
2 -(up to)
3 Green onions; sliced
Few hard cranks of blackpepper
1 can (19-oz) lentils (no salt!)

Preparation:

From: sylvia@itrc.on.ca

Date: Thu, 1 Aug 1996 10:00:42 -0400
Heat through in a saucepan and serve. This is a really great. And if extra show up for dinner, I add 2 cloves of garlic and a tin of diced plum tomatoes.

fatfree digest V96 #212

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil Soup (San Juan Islands)

Servings: 1 Servings

Ingredients:

1 ½ cub Lentils
9 cub Water
3 Cloves garlic; crushed
1 large Carrot; cut small
1 medium Onion; finely diced
¼ bunch Celery; finely diced
½ teaspoon Black pepper; ground
¼ tablespoon Basil
¼ tablespoon Oregano
¼ tablespoon Thyme
2 Bay leaves; whole
¼ bunch Parsley; finely chopped
28 ounce Tomatoes; diced in juice, ORpureed tomatoes
1 teaspoon Salt; (or to taste)

Preparation:

Rinse lentils. Place all ingredients in a heavy kettle and bring to a boil.
Lower heat and simmer for at least an hour. Add more water if necessary.

Note: This soup (as with all legume soups) is best made a day or two before serving. For variety add cooked white or wild rice. If you don't care about this soup being a vegetarian offering, add knockwurst, kielbasa or ham.
Makes 10 to 12 cups.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>

Recipe by: Orcas Hotel, Orcas Island, Wash.

Lentil Soup (Vrg)

Servings: 4 Servings

Ingredients:

2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
¼ cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives

Preparation:

In a deep soup pot, saut shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.

Total Calories Per Serving: 224 Fat: 3 grams

This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Lentil Soup Recipe for the Crock Pot

Servings: 1 Servings

Ingredients:

2 cub Lentils
½ cub Chopped onions
½ cub Chopped celery
¼ cub Chopped carrot
3 tablespoon Chopped parsley
1 Clove; (or to taste) Crushedgarlic
2 ½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Oregano
1 can (1lb) Tomatoes
2 tablespoon Red wine vinegar

Preparation:

Rinse lentils. Put all in crock pot except the tomatoes and vinegar. Add eight cups water and cook all day on low. 30 mins before serving add the tomatoes and wine vinegar, turn to high wait 30 mins. and enjoy. This is really a delicious soup and so simple even I don't mess it up!

Posted to fatfree digest by "Bobby Riggs" <motorhead2000@hotmail.com> on Apr 11, 1998

Lentil Soup with a Hint of Fruit

Servings: 8 Servings

Ingredients:

2 cub Lentils; rinsed and sorted(green, red or Frenchlentils)
8 cub Water; maybe more
2 cub Minced onion
2 teaspoon Ground cumin
2 teaspoon Dry mustard
2 tablespoon Minced garlic
1 cub Dried apricots; minced
1 ½ teaspoon Salt; or more to taste
3 tablespoon Balsamic vinegar; (3 to 4)
Black pepper
Cayenne pepper

OPTIONAL GARNISHES:
Slivered apricots
Yogurt; a swirl
Cilantro sprigs

Preparation:

Something subtle and magical happens when apricot modestly blends into the lentil soup.

Place lentils and water in a soup pot and bring to a boil. Cover, lower the heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes) Add small amounts of additional water, if it seems too thick.

Add garlic, apricots and salt, cover and let it simmer for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste and correct for salt if needed. At this point the soup will keep for serveral days.

Serve hot, topped with a few extra slivers of dried apricot, a swirl of yogurt, and a sprig of cilantro or parsley. PER SERVING: 225 cals, 0.8 g fat, 3.1%

Variation: red lentils, white instead of black pepper, dried cranberries

patH nov 97

Recipe by: Mollie Katzen's Vegetable Heaven (1997)

Lentil Soup with Andouille Sausage

Servings: 6 Servings

Ingredients:

4 ½ cub Chicken stock or cannedlow-salt chicken broth
4 ½ cub Beef stock or canned broth
1 ½ cub Dried lentils
2 teaspoon Fennel seeds
2 tablespoon Olive oil
1/3 cub Chopped celery
1/3 cub Chopped carrot
1/3 cub Chopped onion
6 ounce Andouille sausage; halvedlengthwise, cut into½-inch pieces
2 teaspoon Dried thyme
½ teaspoon Creole seasoning

Preparation:

Combine both stocks and lentils in large pot over high heat. Bring to boil.
Reduce heat, cover and simmer 30 minutes.

Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.

Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.

Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

Serves 6.

Bon Appétit October 1997 R.S.V.P.; Giuseppe's Italian Café, Williamsburg, VA

Recipe by: Bon Appétit, October, 1997

Posted to MC-Recipe Digest by "gswindell@widomaker.com" <gswindell@widomaker.com> on Apr 15, 1998

Lentil Soup with Franankfurters

Servings: 4 Servings

Ingredients:

1 cub Lentils; dried quick-cooking
6 cub Water
2 Bacon; slices, diced
1 Leek or green onion; *
1 Carrot;large, finely chopped
1 Celery;stalk, finely chopped
1 Onion; finely chopped
1 tablespoon Vegetable oil
2 tablespoon Unbleached flour
1 tablespoon Vinegar
4 Frankfurters; thickly sliced
1 tablespoon Catsup; tomato
1 teaspoon Salt
¼ teaspoon Black pepper

Preparation:

* Leek or Green Onion should be finely chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Wash the lentils thoroughly. In a 2 ½-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in ½ cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Soup with Frankfurters

Servings: 4 Servings

Ingredients:

1 cub Lentils; Dried Quick-Cooking
6 cub Water
2 Bacon; Slices, Diced
1 Leek or Green Onion; *
1 Carrot;Large, Finely Chopped
1 Celery;Stalk, Finely Chopped
1 Onion; Finely Chopped
1 tablespoon Vegetable Oil
2 tablespoon Unbleached Flour
1 tablespoon Vinegar
4 Frankfurters; Thickly Sliced
1 tablespoon Catsup; Tomato
1 teaspoon Salt
¼ teaspoon Black Pepper

Preparation:

* Leek or Green Onion should be finely chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Wash the lentils thoroughly. In a 2 ½-quart saucepan bring 6 cups of water to a boil.
Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour.
Stir in ½ cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Soup with Liver Dumplings

Servings: 4 Servings

Ingredients:

SOUP:
1 small Onion, finely chopped
30 g Bacon (1 oz), diced
¼ Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (½ cup)

LIVER DUMPLINGS:
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white

Preparation:

Saute the onion and the bacon in the butter, add the leek and the lentils, saute for a moment. Moisten with bouillon, bring to the boil and simmer until the lentils are tender. Meanwhile skin the liver and press through a fine sieve. Beat the butter until smooth, add the liver and mix well. Stir in egg yolks and bread crumbs, season with salt and pepper. Beat the egg white until stiff, fold into liver mixture. In a skillet bring water to a simmer, add salt. Form dumplings with two teaspoons and poach for 5 minutes. Remove from water and place in a kettle filled with cold water. In a blender liquidize the soup. Strain through a sieve and return to saucepan. Add the cream and bring to a boil. Correct seasoning, add the dumplings and reheat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Soup with Plantains

Servings: 1 Servings

Ingredients:

2 large Onions
11 Garlic cloves
2 Cinnamon sticks
6 Whole cloves
1 bunch Fresh thyme or 1 tablespoondried
1 gallon Vegetable stock,; recipeabove
3 cub Lentils, washed and pickedover
6 tablespoon Olive oil or unsalted butter
2 Ripe plantains or bananas,peeled,; cut in half anddiced
3 medium Carrots, peeled, cut intoquarters lengthwise andsliced in ½-inch pieces
1 tablespoon Salt
¼ teaspoon Ground allspice
1 ½ bunch Cilantro, leaves and stems,;chopped

Preparation:

Cut 1 onion into chunks and the other into dice. Puree 6 of the garlic cloves and keep the remaining 5 whole. Place the cinnamon sticks, whole cloves,~ onion chunks and whole garlic cloves in the center of a medium square of cheesecloth. Tie the ends together to form a package. Place the fresh thyme in another square of cheesecloth and tie the ends together to enclose. In a large saucepan or stockpot, combine vegetable stock or water and the spice and herb packages, or dried thyme. Bring to a boil, reduce to a simmer and cook, uncovered, for thirty minutes. Stir in lentils and continue cooking until they are cooked through but still firm, about 15 minutes. Strain the lentils, reserving the liquid and thyme bundle. In separate saucepan heat olive oil or butter over medium heat. Add onions and saute until lightly browned, about 15 minutes. Add plantains, carrots and salt. Reduce heat to medium-low and continue cooking until the plantains are soft and golden, about 15 minutes. Stir in the pureed garlic and allspice and cook for 5 minutes longer, being careful not to scorch the garlic. Add the lentils, their reserved liquid and the thyme bundle. Bring to a simmer and cook another 15 minutes. Remove from the heat, and remove the thyme bundle. Stir in half of the chopped cilantro. Ladle into bowls and garnish with the remaining chopped cilantro.
Recipe By :TOO HOT TAMALES SHOW #TH6112

Posted to MC-Recipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:02:26 -0500

From: Meg Antczak <meginny@frontiernet.net>

Lentil Soup with Sausage and Greens

Servings: 6 Servings

Ingredients:

4 Turkey Italian-stylesausages; hot or mild 1
1 tablespoon Olive oil; finely
1 medium Onion chopped
1 Clove garlic; minced
1 large Carrot; finely chopped
1 cub Lentils
1 can (15 oz) chicken broth
4 cub Water
1 can (15 oz) stewed tomatoes;undrained
½ teaspoon Dried thyme; crushed
1 teaspoon Dried rosemary; crushed
4 small Red potatoes; ½ inchpieces
2 cub Kale or collards; chopped

Preparation:

1. Put the sausages in a soup pan with the olive oil; brown on all sides over medium heat. Cover the pan and cook, turning occasionally, about 10 minutes, or until cooked through. Pierce the sausages and let them drain a bit in the pan, then remove and set aside. When cool enough to handle, cut into thin slices.

2. Put the onion, garlic and carrot into the pan and reduce the heat to medium-low. Cook 10 minutes, stirring often. Add the lentils, broth, water, tomatoes, thyme and rosemary. Bring to a boil, reduce the heat, cover and simmer 10 minutes.

3. Add the potatoes and continue cooking the soup, covered, 20 minutes.
Stir occasionally.

4. Stir in the sausage and greens. Cook, uncovered, 10 minutes.

NOTES : Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times ⅛/97

Posted to MC-Recipe Digest V1 #956 by Nancy Berry <nlberry@prodigy.net> on Dec 13, 1997

Lentil Soup with Spicy Yogurt Topping

Servings: 8 Servings

Ingredients:

2 tablespoon Olive oil
2 large Onions, coarsely chopped
8 Carrots, cut into ½-inch
Thick slices
2 can (13-¾ oz. ea.) chicken
Broth
1 package (1 lb.) dried lentils,
Washed and picked over
2 teaspoon Ground cumin
2 teaspoon Salt
1 teaspoon Dried oregano
¼ teaspoon Ground black pepper
2 Bay leaves
2 small Jalapeno peppers, seeded and
Chopped
Spicy Yogurt Topping (recipe
Follows)

Preparation:

1. Heat oil in Dutch oven. Add onion and carrot; saute' for 10 minutes or until onions are slightly softened.

2. Add water to broth to make 8 cups. Add to pot along with lentils, cumin, salt, oregano, pepper and bay leaves. Bring to boiling, skimming occasionally. Reduce heat to low; cover; simmer 45 minutes. Discard bay leaves.

3. Meanwhile, prepare Spicy Yogurt Topping.

4. Puree 1 cup soup mixture in food processor or blender. Return to pot.
Stir in jalapeno pepper. If soup is too thick, stir in additional chicken broth, if desired.

5. Remove mixture from heat. Spoon into soup bowls. Top with Spicy Yogurt Topping.

Spicy Yogurt Topping: Combine 1 container (8 oz.) plain low-fat yogurt, 2 T chopped fresh cilantro, ½ t cumin, ⅛ to ¼ t ground red pepper and ⅛ t salt. Refrigerate for up to 1 week.

Nutrient value per serving: 288 calories, 17 g protein, 6 g fat, 43 g carbohydrate, 1,030 mg sodium, 4 mg cholesterol. Exchanges: 1-½ starch/bread, ¾ meat, 1/5 milk, 1-½ vegetable, ¾ fat.

Source: Family Circle, November 1996
Posted to MM-Recipes Digest V3 #290

Date: Tue, 22 Oct 1996 20:51:54 EDT

From: jane.ghorbani@juno.com (Jane Ghorbani)

Lentil Spaghetti Sauce

Servings: 1 Servings

Ingredients:

1 medium Onion
1 Clove of Garlic
2 cub Soaked Lentils
2 cub Stock
4 tablespoon Tomato Paste
2 Fresh Tomatos
1 tablespoon Oregano and Thyme
Salt and pepper

Preparation:

Cut the onion into chunks of about centimeter size. Fry these with crushed garlic until golden. Add lentils and fry for a few minutes. Pour on stock, add tomato paste and fresh tomatos cut into chunky peices. Add herbs, and salt and pepper to taste. Simmer for 20 minutes, or until lentils are cooked to your personal satisfaction. Serve on pasta or rice.

Posted to rec.food.recipes by Paul Allen <pallen@earwax.pd.uwa.edu.au> on 1994n, .

Lentil Spread with Whole-Grain Crackers

Servings: 10 Servings

Ingredients:

Safflower oil -- for coating
Pan
½ cub Minced onion
½ cub Minced mushrooms
¼ cub Grated carrots
2 tablespoon Minced garlic
1 teaspoon Olive oil
1/3 cub White wine
2 cub Cooked lentils
1 cub Whole wheat or rye bread
Crumbs
1 tablespoon Minced fresh basil leaves
¼ teaspoon Nutmeg
¼ teaspoon Cumin
¼ teaspoon Curry powder
1 tablespoon Low-sodium soy or tamari
Sauce
Safflower oil -- to coat
Baking sheet
¼ cub Tahini
1 tablespoon Molasses
¼ cub Nonfat milk or nonfat plain
Yogurt
1 ¼ cub Whole-wheat pastry flour
Whole-Grain Crackers

Preparation:

1. Preheat oven to 400 degrees F. Lightly oil a 2-quart loaf pan.

2. In a large skillet over medium-high heat, saute onion, mushrooms, carrots, and garlic in olive oil and wine until soft (about 10 minutes).
Remove from heat.

3. Stir in lentils, bread crumbs, basil, nutmeg, cumin, curry powder, and soy sauce. If mixture is too dry to form a ball, add a bit of water; if runny, add more bread crumbs. Press into prepared loaf pan. Cover with aluminum foil and bake for 45 minutes. Serve with Whole-Grain Crackers.

~---- Whole-Grain Crackers -----

1. Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

2. In a large bowl combine tahini, molasses, and milk, mixing until smooth and creamy. Stir in flour to form a soft dough.

3. Lightly flour a work surface and roll out dough. Cut into cracker shapes or rounds about 1/16 inch thick. Poke each cracker several times with a fork-the holes keep it from curling as it bakes. Place on baking sheet and bake for 5 to 8 minutes. Watch carefully: They tend to brown quickly.

Makes approximately 2 dozen crackers.

Recipe By : the California Culinary Academy

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lentil Stew

Servings: 8 Servings

Ingredients:

1 pound Dried lentils; washed, picke
2 quart Water
2 Celery stalks; chopped
1 medium Onion; chopped
2 Carrots; chopped
1 Cl Garlic; minced
1 Bay leaf
¼ teaspoon Thyme
½ cub Red wine
1 can Plum tomatoes

Preparation:

Recipe by: Elizabeth Powell Preparation Time: 2:00 In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to a boil and simmer, over low heat for 1-½ hours. Add wine and tomatoes and simmer 20-30 minutes more.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Stew (Burgers)

Servings: 1 Servings

Ingredients:

½ cub Dry lentils
½ cub Raw brown rice (you can useregular rice)
1 Onion; chopped
1 tablespoon Oil
2 cub Liquid (water; stock)
1 tablespoon Tamari or soy sauce
1 Potato; diced
1 Tomato; diced
1 Carrot; sliced
1 Stalk celery; sliced
Wheat germ
Dry milk powder (optional)
Oil for frying

FIXINGS:
Pita bread or buns
Shredded lettuce
Thinly sliced onions
Sliced tomatoes
Sliced cheese
Catsup; etc...

Preparation:

Place lentils, rice, onion, oil and liquids into 2 quart pot. Bring to boil, cover and simmer 30 minutes. Add veggies. Bring to boil, cover and simmer 30 minutes longer. Now if it's been 'that kind of day" call it quits and serve Lentil Stew.

On better days, mash stew. Shape into patties, Attain proper consitency by adding liquid or wheat germ abd dry milk. Coat patties with wheat germ.
Brown in hot oil, 5 minutes per side. Tuck a patty inside a pita or bun, add "fixings", and pass the catsup! Kids love this!

** Note: I usually don't add the wheat germ, and I coat and thicken with bread crumbs (seasoned is fine, but sometimes too salty). You can also use corn flake crumbs for this.

I also double or tripl my recipe, so that I can have the stew one night and then the burgers the next. Saves on cooking time. I also bake my burgers rather than frying. I oil a cookie sheet and spoon lentil mixture onto pan in standard burger shapes...then back at 350 degrees for 20-30 minutes...keep an eys on it every 5-10 minutes or so after the first 20 minutes...They'll be delicious...

This recipe was taken from la Leche Leagues book "Whole Foods for the Whole Family".

Posted to EAT-L Digest by Lorien Carrillo <carrillo@COMMUNITY.NET> on Nov 22, 1997

Lentil Stew (Monastery Stew)

Servings: 1 Servings

Ingredients:

1 cub Lentils, rinsed
2 Stalks celery, chopped
2 medium Carrots, chopped
1 small Onion, chopped
1 2 cloves garlic, crushed
1 can Chopped or stewed tomatoes
Favorite wine or winevinegar

Preparation:

Cook lentils in 4-5 cups water for 30 mins. Add all other ingredients but wine and cook until tender and desired consistency, may need more water during cooking. Add wine or vinegar, and cook until at desired taste. Add whatever spices preferred, normally I add a little salt and pepper. It's pretty tasty as it is. You can also add cubed potatoes, turnips, or beets.
Can be served with fresh baked wholegrain bread. Very hearty, warm stew.
Posted to fatfree digest V97 #045 by Kai McCoy <kai@kansas.net> on Apr 02, 1997

Lentil Stew Creole

Servings: 6 Servings

Ingredients:

2 Carrots; sliced crosswise
1 large Celery stalk; chopped
1 large Onion; chopped
8 ounce Okra, fresh; sliced
4 ounce Green beans, fresh; cut in1-inch pieces
1 teaspoon Tamari, low sod
1 teaspoon Applie juice concentrate
½ Green bell pepper; chopped
1 can Tomatoes (16 oz), no saltadded, quartered, juicereserved
1 large Garlic clove; minced
1 tablespoon Red wine (opt)
1 cub Lentils; cooked
Tabasco sauce (opt)

Preparation:

Mix all ingredients except lentils and Tabasco sauce (if using), in a saucepan. Heat partly covered until mixture boils. Reduce heatto low; simmer 10 minutes.
Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco sauce, if desired. Serve over cooked brown rice.

Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Stuffed Peppers

Servings: 4 Servings

Ingredients:

2/3 cub Red lentils
4 tablespoon Vegetable oil
4 medium Green bell peppers
1 teaspoon Cumin seeds
2 Onions, chopped
2 Green chilies
1 1 inch piece ginger, grated
1 tablespoon Ground coriander
1 ¼ cub Water
Salt & pepper
2 tablespoon Chopped cilantro

Preparation:

Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils & add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes til lthe liquid has evaporated.

Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds.
Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil Tacos

Servings: 4 Servings

Ingredients:

1 cub Onions; minced
½ cub Celery; minced
1 Clove garlic; minced
1 teaspoon Olive oil
1 cub Red lentils
1 tablespoon Chili powder
2 teaspoon Ground cumin
1 teaspoon Dried oregano
2 cub Chicken stock; defatted
2 tablespoon Raisins
1 cub Mild or spicy salsa
8 Corn tortillas
Shredded lettuce
Chopped tomatoes

Preparation:

In a large frying pan over medium heat, saute the onions, celery and garlic in the oil for 5 minutes. Stir in the lentils, chili powder, cumin and oregano. Cook for 1 minutes. Add the stock and raisins. Cover and cook for 20 minutes, or until the lentils are tender.

Remove the lid and cook, stirring often, until the lentils are thickened, about 10 minutes. Stir in the salsa.

Wrap the tortillas in a damp paper towel and microwave on high for 1 minute, or until soft. Divide the lentil mixture amont the tortillas. Top with the lettuce and tomatoes.

Recipe by: Prevention's Quick and Healthy Low-fat Cooking

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 16, 1998

Lentil Tapenade

Servings: 1 Servings

Ingredients:

1 cub Lentils
2 ½ cub Chicken broth
2 tablespoon Chopped garlic
2 tablespoon Sun-dried tomatoes
1 tablespoon Anchovy oil or olive oil
3 tablespoon Drained capers
½ cub Kalamata olives, pitted andchopped
2 tablespoon Fresh lemon juice
Salt and freshly groundpepper
½ cub Finely chopped parsley
Additional chopped parsleyfor garnish
1 Thin lemon slice

Preparation:

Drain and rinse lentils.

In a large saucepan over medium heat, combine the lentils, broth, garlic and tomatoes. Simmer until the lentils are cooked, 30 to 45 minutes. Set aside to cool.

Place all the ingredients from the saucepan in a food processor and process for 30 seconds, scraping down the sides of the bowl several times. Add the oil, capers, chopped olives, lemon juice and salt and pepper to taste.
Process until smooth. Add the ½ cup parsley and pulse several times to blend.

Transfer the tapenade to a serving dish. Garnish with a lemon slice and parsley around the lemon. Serve with toasted French bread slices, fresh pita bread or pita chips.
Serving Ideas: Yield: 1 quart

Nutr. Links: 0 0 3505 0 986 2478 4282 0 0 1036 0 0

Per serving: 1181 Calories; 31g Fat (23% calories from fat); 91g Protein; 146g Carbohydrate; 6mg Cholesterol; 5084mg Sodium

Posted to EAT-L Digest 10 Dec 96

Recipe by: Great Good Food/Julee Rosso

From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

Date: Wed, 11 Dec 1996 12:32:30 -0500

Lentil Vegetable Salad

Servings: 6 Sweet ones

Ingredients:

1 cub Red lentil;
3 cub Chicken Broth
1 Bay leaf;
¼ teaspoon Dried leaf marjoram;
¼ teaspoon Dried leaf thyme;
1 teaspoon Virgin olive oil;
1 medium Size carrot; chopped
1 medium Size celery stalk;chopped
2 Green onion; chopped
¼ teaspoon Hot pepper flakes;(optional)
½ cub Water chestnuts; slicedrinced, drained
¼ cub Balsamic vinaigrette;

Preparation:

Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg; CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g;

Source: Light & Easy Diabetic Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Lentil Vegetable Soup

Servings: 1 Servings

Ingredients:

2 cub Dried lentils, picked over
And rinsed
1 large Onion, chopped finely or
Pureed
6 Stalks celery, chopped
Finely or pureed
3 Carrots, diced
1 can (1*lb) stewed tomatoes
1 tablespoon Mixed herbs (parsley,
Oregano, rosemary, etc.)
1 teaspoon Garlic powder
Ground pepper to taste
Few sun dried tomatoes,
Minced
1 package Onion soup mix (optional, I
Had about 2*cups prepared
Soup
To use up so I put it in the
Soup)
Water
8 ounce Fresh or frozen large-cut
Spinach
Hot sauce (optional)

Preparation:

Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups). Cover with water and simmer for 1 hour until lentils are tender. Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts.

Posted by Lucinda J. Rasmussen <lrasmuss@pica.army.mil> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil with Greens Soup (Plus Lentil Ideas)

Servings: 4 Servings

Ingredients:

½ cub Dried lentils; rinsed/pickedover
8 cub Water
1 pound Escarole OR spinach
1 teaspoon Vegtable oil
½ pound Italian sausage; casingremoved
½ medium Onion; chopped
3 teaspoon Chicken broth granules
⅛ teaspoon Hot pepper flakes
4 tablespoon Grated Parmesan cheese

Preparation:

Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20 minutes or until just tender. Drain. Meanwhile cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely. Heat oil in a 4 quart pot over Medium-High heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. .Add remaining 4 cups water and broth granules. Bring to a boil; lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top each with cheese, dividing equally. Per serving: 244 calories, 12 grams fat, 1,247 mg. sodium 28 mg. cholesterol. MC formatting by bobbi744@sojourn.com

NOTES : Lentils Information and Other Uses: Lentils cook quickly, with no presoaking. They are wonderful cooked and dressed with mustard vinaigrette for an easy salad. Wrap cooked lentils and grated cheese in flour tortillas for quick vegetarian main course. Substitute cooked lentils for beans nexttime you make meatless chili.
Recipe by: Family Circle Magazine, 2-1-98, p. 106

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 10, 1998

Lentil, Garbanzo Bean and Tomato Salad

Servings: 4 Servings

Ingredients:

2 ½ cub Water
1 cub Lentils
2 large Carrots; peeled, diced
1 Bay leaf
1 can Garbanzo beans (15-16 oz) rinsed, drained
½ Basket cherry tomatoes halved
1 cub Chopped fresh parsley
5 Green onions; chopped
4 ½ tablespoon Olive oil
2 tablespoon Fresh lemon juice; plus...
1 teaspoon Fresh lemon juice

Preparation:

Combine 2-½ cups water, lentils, diced carrots, and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl.
Cool. Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil, Orzo and Potato Soup

Servings: 6 Servings

Ingredients:

8 cub Water
2 tablespoon Nonfat Veg Chicken Broth;Low Sod
1 cub Lentils
½ cub Orzo
1 Potato; Diced
1 Carrot; Chopped
2 Celery Ribs; Chopped
1 tablespoon Balsamic Vinegar
1 teaspoon Tarragon
Salt And Pepper; To Taste

Preparation:

Put all ingredients into pot. Cook on med heat until potatoes are tender and lentils are soft, about 30 min.

This was wonderful.

Entered into MasterCook and created for you by Reggie Dwork <reggie@reggie.com>

NOTES : Cal 153.5 Fat 0.5g Carb 0g Fib 10.7g Pro 10.8g Sod 35mg CFF 2.8% Recipe by: Reggie Dwork <reggie@reggie.com>

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 07, 1998

Lentil, Rice, and Prune Pilaf

Servings: 4 Servings

Ingredients:

1 cub Brown rice
2 cub Water
½ teaspoon Salt
1 cub Lentils
4 cub Water
½ teaspoon Salt
2 cub Prunes
2 cub Water
1 tablespoon Honey
3 tablespoon Lemon juice
1 Stick cinnamon
3 Cloves
½ teaspoon Salt
3 tablespoon Butter
¼ teaspoon Dried mint
⅛ teaspoon Tarragon

Preparation:

Cook rice in salted water for approximately 40 minutes, or until tender and all the water is absorbed.

While the rice is cooking, cook lentils in another sauce pan in salted water for approximately 25 minutes, or until they are just tender but firm.
[This depends on the lentils.] Drain and combine with rice.

In a saucepan, combine prunes, water, honey, lemon juice, cinnamon stick, and cloves. Cook for 20 minutes. Drain the prunes, reserving the juice.
Remove seeds and cut into quarters [or smaller]. Add to rice and lentil mixture and stir in salt, butter, mint, and tarragon. Strain the reserved prune juice and add enough to moisten the dish. Simmer for 3 to 5 minutes and serve.

Note: Although this is not strictly a Weeknight dinner, it is easy, and there is a 20-min break while the prunes cook.

Recipe By : Rodale's Naturally Great Foods Cookbook

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lentil, Spinach Soup

Servings: 1 Servings

Ingredients:

1 cub Lentils
½ kg Fresh spinach or ¼ kilofrozen
1 large Onion chopped fine
2 tablespoon Oil; (up to 3)
2 tablespoon Tomato past
1 teaspoon Lemon zest
Salt and pepper

Preparation:

Clean the lentils put in a big pot cover with 2 liters water bring to a boil cook until soft.

strain and chop the spinach ,fry the onions in the oil add the spinach cook on low heat for a few minutes add to the lentils stir and add salt pepper and zest can add some paprika too .Simmer for 15 minutes adjust spices ,if too thick add some water I hope you like it.
Posted to JEWISH-FOOD digest by "M. Reuter" <<moshe@escape.ca> on Apr 27, 1998

Lentil/rice Curry Dish

Servings: 1 Servings

Ingredients:

1 cub Lentils
1 cub Brown rice
1 Head broccoli
1 Carrot
1 Roma/plum tomato
1 Apple
Raisins
1 teaspoon Chili powder
1 teaspoon Garlic powder
2 teaspoon Curry powder
1 teaspoon Ginger

Preparation:

I used a recently-acquired steamer, but I'm sure you can adapt the following directions.

Put the rice in the rice-bowl in the steamer with 1 ¼ cups of water (or whatever the appropriate amount is for your steamer/pot). Set the timer for 60 minutes and begin steaming. At 30 minutes remaining, add another 1 ¼ cups of water (or appropriate amount) and the lentils. Stir in ginger. At around 12 minutes remaining, put the chopped broccoli and carrot in the vegi-steaming section of the steamer. At around 5 minutes remaining, mixed the chopped up apple in with the rice and lentils. When it's all finished, dump it all in a big bowl and mix in the three spices and some raisins.
Munch.

Posted to fatfree digest V97 #200 by David Lynn <lynnda@whitman.edu> on Sep 4, 1997

Lentil-Carrot Burgers

Servings: 1 Servings

Ingredients:

¼ cub Finely chopped onion
¼ cub Grated carrots
¼ cub Water
3 cub Cooked lentils, mashed
2 tablespoon Chopped fresh parsley(optional)
3 tablespoon Tomato paste
¾ cub Bread crumbs
Salt to taste

Preparation:

Preheat oven to 350 F.

Cook the onion and carrot in the water until tender, about 10 minutes.
Drain off excess water, then combine onion and carrot with remaining ingredients. Form into about 10 patties and bake 20 minutes on each side.
Posted to fatfree digest V97 #142 by dblaine@juno.com (Donna Y Blaine) on Jul 08, 1997

Lentil-Carrot Loaf

Servings: 4 Servings

Ingredients:

3 cub Carrots; cut into 1/3-inchslices
1 ½ cub Lentils; cooked, drained
½ cub Onions; finely chopped
½ teaspoon Sage
1 teaspoon Curry powder
2 tablespoon Shoyu or tamari
1 cub Rolled oats
½ cub Walnuts or pecans; chopped
2 tablespoon Parsley; finely chopped

Preparation:

Steam the carrots until tender. Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.

Mix together the cooked carrots and lentils. Mash them coarsely with a potato masher. Add the remaining ingredients and mix well.

Pack the mixture into a well-oiled loaf pan. Decorate the top of the loaf with nut halves, if desired.

Bake at 350 degrees for 35-40 minutes, or until firm and golden brown.

After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter. For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.

Serve with the sauce of your choice.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil-Carrot Soup

Servings: 8 Servings

Ingredients:

4 cub Coarsely grated carrot
1 ½ cub Chopped onion
1 tablespoon Minced garlic
2 ½ tablespoon Vegetable oil
1 pound Lentils; rinsed and drained
3 quart Water
2 ½ tablespoon Lemon juice
½ teaspoon Dried thyme
1 tablespoon Salt
⅛ teaspoon Cayenne pepper
1 cub Unseasoned croutons

Preparation:

Saute carrot, onion and garlic in oil until vegetables are soft, about 5 minutes. Stir in lentils and saute 1 minute more.

Add water, bring to a boil, and reduce to a simmer. Cook, uncovered, over medium heat until lentils are very soft and soup has thickened, about 45 minutes.

Stir in lemon juice, thyme, salt and pepper. Serve garnished with croutons. Makes 8 servings.

ARKANSAS GAZETTE, 1989, FROM

IDAHO AND WASHINGTON DRY PEA AND

LENTIL COMMISSION TEST KITCHEN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentil-Grain Burgers

Servings: 12 Servings

Ingredients:

½ cub Brown rice -- uncooked
½ cub Barley -- uncooked
½ cub Lentils, dried -- uncooked
4 ¾ cub -- water
½ cub Carrots -- coarsely
Shredded
½ cub Oniions -- finely chopped
½ cub Celery -- finely chopped
1 teaspoon Oregano
½ teaspoon Cayenne pepper
1 ¼ teaspoon Garlic powder
½ teaspoon Paprika
¾ teaspoon Salt

Preparation:

In a large, heavy saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low an simmer, uncovered, 50 minutes, or until all of the liquid has cooked out and the mixture is sticky. Stir occasionally while cooking, and stir frequently toward the end of cooking time.

Place mixture in refrigerator and chil thoroughly. Overnight is best.

To prepare burgers:

Preheat a nonstick skillet or griddle over medium heat. Wetting yourhands slightly, shape mixture into burgers, using ½ cup of mixture for each burger.

Cook until burgers are nicely btowned onn both sides, turning carefully.
Serve on a pita bread and top with lettuce, tomato, alfalfa sprouts and tahini dressing (see recipe).

From the files of DEEANNE

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lentilla Salad

Servings: 1 Serving

Ingredients:

1 ½ cub Shredded lettuce
½ cub Chopped tomato
2 tablespoon Sliced scallions
2 tablespoon Salsa
2 tablespoon Low-fat sour cream
2 ounce Cooked lentils
¾ ounce Shredded lowfat cheddar
.cheese
1 6" flour tortilla, cut into
¼" strips

Preparation:

In a medium bowl, combine all ingredients, tossing well to mix.

Makes 1 serving. Each serving provides 1 protein, 4 ¼ vegetables, 2 Breads, 20 optional calories.

Per serving: 287 calories, 16 gm protein, 10 gm fat, 36 gm carbohydrates, 312 mg calcium, 412 mg sodium, 22 mg cholesterol, 5 gm fiber

Source: Weight Watchers meeting Watertown NY Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil-Lemon Soup

Servings: 1 Servings

Ingredients:

2 medium Onions; chopped
2 Cloves garlic; chopped
½ teaspoon Salt; (or to taste)
Few drops of sesame oil forflavor
1 teaspoon Cumin
1 cub Dried red lentils
5 cub Veggie stock
1 Bay leaf
2 Strips lemon rind
1 tablespoon Lemon juice
6 slice Lemon for garnish

Preparation:

(adapted from The Natural Gourmet)

Saute onions and garlic in water or a little stock in a soup pot, 6-7 minutes until golden. Add salt and cumin, and a few drops of sesame oil.

Pick over and rinse lentils. Add to onions with stock. Skim foam. Bring to a boil.

Reduce heat. Add bay leaf and lemon rind. Simmer 25 minutes, then discard bay leaf and lemon rind. Add the lemon juice, stir, and garnish with lemon slices.

Posted to fatfree digest V98 #011 by JBennicoff <JBennicoff@aol.com> on Jan 11, 1998

Lentil-Mushroom Pate

Servings: 1 Servings

Ingredients:

½ ounce Dried porcini mushrooms
½ cub Red lentils (or regularlentils), rinsed anddrained, * see note
½ cub Sliced leek
14 ounce Beef broth
½ teaspoon Dried thyme; crushed
2 Cloves garlic
1 tablespoon Olive oil
Belgian endive leaves

Preparation:

Decorticated red lentils have had the seed coat removed so they cook in less time than regular lentils. If using regular lentils, cook the seasoned mixture for 25-30 minutes. Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or until lentils are tender. Drain, reserving liquid. Place lentil mixture, garlic and olive oil in a blender container or food processor bowl. Cover and blend or process until smooth, adding just enough of the reserved cooking liquid (about ¼ cup) to make a spreadable consistency. Cover and chill. Serve with Belgian endive leaves.
Makes 12-14 servings.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 92.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@compuserve.com> on Oct 26, 1997

Lentil-Nut Loaf

Servings: 1 Loaf

Ingredients:

1 cub Cooked AM Lentils (red or green)
¼ cub AM Whole Wheat Flour
½ cub AM Wheat Germ
½ cub Tomato sauce
2 tablespoon Unrefined olive oil
1 Onion; chopped
¼ cub Dried parsley; OR...
½ cub -Fresh parsley, chopped
1 tablespoon Nutritional yeast (optional)
1 tablespoon Tamari soy sauce
1 cub Ground nuts walnuts, pecans or almonds
10 Tofu
1 Garlic clove; mashed OR...
½ teaspoon -Garlic powder
1 teaspoon Oregano

Preparation:

Combine all ingredients together, shape into a loaf and bake in a loaf pan at 350 F. for 30 minutes.

Serve with any remaining tomato sauce, olives and parmesan cheese, or mushroom gravy, or garnish with chopped nuts or slivered almonds.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Lentil-Nut Loaf

Servings: 4 Servings

Ingredients:

1 cub Lentils, washed
2 cub Water
1 large Onion, chopped
1 cub Mushrooms, chopped
2 tablespoon Oil
1 cub Nuts, ground
1 cub Breadcrumbs
1 tablespoon Lemon juice
1 tablespoon Soy sauce
Salt & pepper
1 tablespoon Mixed herbs

Preparation:

Cook lentils in water till soft (½ hour). Saute onions & mushrooms in oil till soft. Mix with remaining ingredients. Place in a greased baking pan & bake at 350F for 30 minutes. Garnish with parsley.

Toronto Vegetarian Association

Lentil-Pasta Soup

Servings: 4 Gallons

Ingredients:

6 cub -Water, divided
1 ½ cub Chopped onion
1 cub Sliced carrot
1 cub Chopped celery
1 cub Dried lentils
½ cub Chopped red bell pepper
1 tablespoon Brown sugar
½ teaspoon Dried whole basil
½ teaspoon Dried whole marjoram
½ teaspoon Dried whole oregano
½ teaspoon Dried whole thyme
½ teaspoon Pepper
3 can Low-sodium chicken broth10-½ ounce cans
1 can Whole tomatoes (28-oz can)undrained and chopped
1 package Frozen Italian green beans9-oz package
1 can Tomato pasta (6-oz can)
3 Cloves garlic; minced
1 Bay leaf
1 cub Orzo; uncooked(rice-shaped pasta)
¼ cub White wine vinegar
1 cub Seasoned croutonsplus 1 tablespoon

Preparation:

Combine 4 cups water and next 17 ingredients (onion, carrot, celery, lentils, bell pepper, sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, green beans, tomato paste, garlic, and bay leaf) in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add remaining 2 cups water, orzo, and vinegar; cover and simmer an additional 30 minutes or until lentils are tender, stirring occasionally. Discard bay leaf. Ladle into soup bowls; top with croutons.

Lentil-Potato Burgers

Servings: 5 Servings

Ingredients:

½ cub Yellow onion; chopped
½ cub Celery; chopped
¼ cub Water
2 cub Lentils, cooked; drained & m
2 cub Potato; mashed
1 cub Whole-wheat bread crumbs; in
1 teaspoon Dried parsley
1 ½ teaspoon Dried sage
1 teaspoon Dried thyme
½ teaspoon Dried marjoram
¼ teaspoon Dried rosemary
⅛ teaspoon Black pepper; ground

Preparation:

Preparation Time: 0:50 Preheat the oven to 350 degrees. Saute the onion and celery in the water about 10 minutes. Combine in a bowl with the remaining ingredients and mix well. Form into patties and place on a nonstick baking sheet. Bake for 20 minutes, then turn and bake for an additional 20 minutes Serve hot on toasted whole wheat burger buns.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~--

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

Lentil-Rice Loaf

Servings: 4 Servings

Ingredients:

1 cub Brown rice; cooked
1 cub Lentils; cooked
½ cub Onion; chopped fine
2 Egg whites; or 1 egg
1 teaspoon Salt
1 cub Bread crumbs; or wheat germ
1 cub Tomatoes; canned, crushed
¼ teaspoon Thyme
½ teaspoon Sage; or other herb

Preparation:

Saute onion till limp, Add remaining ingredients. Put into Pammed casserole and bake 35 min. at 350F.

Recipe by: Annice's files

Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98

Lentil-Rice Roast

Servings: 1 Servings

Ingredients:

¾ cub Lentils
¾ cub Millet
¾ cub Brown rice
4 ¼ cub Water
½ cub Bread crumbs
¼ cub Rolled oats
¼ cub Cashews, finely ground [Iused a combo of sunflowerseeds and walnuts]
¼ cub Vegetable oil
1 ½ tablespoon Onion powder [I used 1 smonion, finely chopped,instead]
¾ teaspoon Crumbled sage [I usedground]
¼ teaspoon Celery seed
Salt to taste
Garlic powder (optional) [Iused real minced garlic, 2or 3 cloves]

Preparation:

(my comments are in [brackets])

[I also added Worcestershire sauce, a Tbsp I think, and Liquid Smoke, a couple shakes of the bottle, less than a Tbsp maybe a tsp, maybe a little more]

[In a skillet with a little vegetable oil, toast the millet until it starts to crackle and turn a little darker.]

Pick over lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour.

Preheat the oven to 350 degrees. Lightly oil [or spray] a 8-½ by 4-½-inch loaf pan.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pan and bake for 1 hour, or until lightly brown and the top is dry to the touch.

Serves 6 to 8

[I was bad topped it with heated cream of celery soup mixed with a little cayenne pepper. Campbell's now has low fat versions of their Cream of Whatever soups, so that would work. The recipe that suggested this as a topping said to use cream of celery or cream of mushroom, but there are so many toppings that would taste good on this loaf.] Posted to Digest eat-lf.v097.n042 by "BrownleeS" <BrownleeS@dsmo.com> on Feb 13, 97.

Lentil-Rice Roast with Cashew Gravy

Servings: 14 Servings

Ingredients:

1 ½ cub Lentils
1 ½ cub Millet
1 ½ cub Brown rice
9 cub Water
1 cub Bread crumbs
½ cub Rolled oats
½ cub Cashews; finely ground
¼ cub Vegetable oil
3 tablespoon Onion powder
1 ½ tablespoon Crumbled sage
½ teaspoon Celery seed
Salt; to taste
Garlic powder (optional)

CASHEW GRAVY:
2 cub Water
½ cub Cashews
2 tablespoon Cornstarch
2 tablespoon Onion powder
½ teaspoon Salt

Preparation:

Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour.

Preheat the oven to 350 degrees F. Lightly oil two 8-½ x 4-½ inch loaf pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pans and bake for 1 hour, or until lightly brown and the top is dry to the touch.

Make gravy. Place ingredient in a blender and liquify. In a medium saute pan over medium heat, heat the gravy, stirring constantly, until thick. Add more water if the gravy becomes too thick. Keep warm.

Serves 12 to 16 Preparation time: 1-½ hours Baking time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil-Rice Stew

Servings: 1 Servings

Ingredients:

¾ cub Celery, chopped
¾ cub Onion, chopped
¼ cub Butter
6 cub Water
¾ cub Lentils, washed
32 ounce Tomatoes, canned
¾ cub Brown rice
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Rosemary
½ teaspoon Garlic salt
½ cub Carrots, shredded

Preparation:

Saute celery and onion in butter in a large pan. Add water and lentils, cook 20 minutes. Add tomatoes, brown rice, salt, pepper, rosemary and garlic salt. Simmer 50 to 60 minutes. Add carrots. Cook 5 minutes and serve

Recipe by: Reader's Recipe Contest

Posted to EAT-L Digest 04 Feb 97 by JoAnn <joannr@PCLINK.COM> on Feb 5, 1997.

Lentil-Rice Surprise

Servings: 6 Servings

Ingredients:

1 cub Lentils; dried
¼ cub Water
1 medium Onion
Garlic clove; chopped
Celery stalks; chopped
28 ounce Tomato; canned
1 teaspoon Dill weed
3 cub Rice; cooked
1 cub Bread crumbs

Preparation:

Recipe by: The McDougall Plan Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1 ½ hours until tender. Drain liquid, reserving ½ cup.

Heat ¼ c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, ½ c lentil water, cooked rice and dill weed. Mix well.

Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs over the top. Bake at 350F for 45 minutes.

HELPFUL HINT: This may be made ahead of time and cooked when cold. Add 15 minutes to oven cooking time. FROM The Mcdougall Plan From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Lentils

Servings: 1 Servings

Ingredients:

½ kg Lentils; preferably brown
1 large Onion
1 large Onion; chopped
150 g Bacon; in one piece
1 Carrot
1 teaspoon Peppercorns; whole
¼ teaspoon Cumin; whole
½ kg Polish sausages;
2 tablespoon Cooking oil
1 Clove garlic
½ teaspoon Thyme
Salt
1 Bay leaf

Preparation:

1. Soak lentils in water for 1 hour.

2. Drain.

3. Boil water with bacon, onion, carrot, pepper, bay leaf in a Dutch oven.

4. Add lentils, thyme and cumin. Cook over low heat for about 1 hour.

5. Cook sausage in oil and add to lentils.

6. Discard oil from frying pan and add new oil. Cook chopped onions until transparent. Add garlic just until it smells.

7. Place 2 ladles of lentils in the onion mixture, and press with the back of a spoon to make a paste. Add salt and pepper and return to Dutch oven.

8. Season with a little more cumin, cook 1-2 minutes.

Serve it also with kassler.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Nov 09, 1997

Lentils #1

Servings: 8 Servings

Ingredients:

4 cub Lentils (approx)
4 slice Bacon
Polish sausage (or farmer'setc.)
1 large Onion; chopped
1 Bag carrots; chopped
2 -(up to)
4 Bouillon cubes
½ cub Vinegar

Preparation:

Someone asked for lentil recipes. This is my mothers recipe, I can never get enough of it. Its fast and inexpensive.

Saute onion and chopped bacon in oil. I like to do this in a pressure cooker, you will know the reason in a moment. Add chopped sausage, lentils, bouillon cubes, and about six cups of water. Heat mixture thoroughly, stirring occasionally, adding water as the lentils soak it up so that you have a stew consistency. Add ¼ cup of the vinegar and cook for about 1 hour. This is where the pressure cooker comes in. If you don't have one, you'll have to continue cooking until the lentils are soft, about 2½ hrs.
If you do have a pressure cooker, after the 1 hr regular cooking, pressure cook the mixture for about 15 min. Season to taste with salt, pepper and the rest of the vinegar. Oops, add the carrots after 1 hr of cooking.
Terrific on a cold night!

KASSERRA@HELIX.NIH.GOV

(CLAUDIA KASSERRA)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils #2

Servings: 4 Servings

Ingredients:

Water
2 cub Lentils
1 Tomato; peeled and diced
Oil
1 small Onion; diced
1 teaspoon Each: cumin; coriander,turmeric; ginger, andcardamom (all powders; notwhole seeds)
½ teaspoon Hot cayenne; more or less,depending on how hot youlike it

Preparation:

Someone asked for lentil recipes? This is, I think, a South African recipe, vegetarian and very spicy:

Boil enough water to cover 2 cups of lentils. Cook lentils till soft, drain and mash w/ a fork. Peel and dice 1 tomato, fry in a bit of oil w/ 1 small diced onion. Add to the frying onion/tomato 1 teaspoon each of:
cumin, coriander, turmeric, ginger, and cardamom (all powders, btw, not whole seeds) and up to ½ teaspoon hot cayenne, depending on how hot you like it. Stir and fry for a minute before adding the lentils. Mix together well while cooking for another 3-5 minutes.

FREED@CCWF.CC.UTEXAS.EDU

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils and Carrots with Marjoram

Servings: 6 Servings

Ingredients:

2 tablespoon Olive Oil
1 Large Onion, chopped
1 teaspoon Dried Marjoram, crushed
2 Large Carrots,
Sliced into rounds
2 Large garlic cloves, minced
2 cub (or more) Chicken broth
Salt & Pepper to taste
1 cub Dried Lentils

Preparation:

Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, about 8 minutes. Add carrots and garlic and stir 2 minutes. Add lentils, then 2 cups of broth. Cover and simmer until lentils are just tender and broth is absorbed,uncovering at end if necessary to evaporate liquid, or adding more broth if too dry, 45 minutesto 1 hour. Mix in marjoram. Season to taste with salt & pepper and serve from Bon Apetit Magazine ... March or April 1990 I think.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils and Eggplant with Brown Rice

Servings: 1 Servings

Ingredients:

3 tablespoon Sherry (or water or stock)
1 medium Onion, chopped
1 Clove garlic, chopped
1 cub Chopped up mushrooms (make
¼ to ½" pieces) optional
1 medium Carrot, chopped
1 small (~1 lb) eggplant, peeled and
Cubed
1 cub Lentils
1 cub Texmati brown rice (or
Shortgrain)
1 8 or 10 oz can tomato sauce
2 cub Vegie stock
2 cub Water
1 teaspoon Dried basil
1 teaspoon Dried oregano
2 teaspoon Chopped parsley to taste or
More (up to 1/3 cup)

Preparation:

Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie. Add water if the vegetables start to stick, Let the eggplant cook about a minute or so, then add the lentils, rice, liquids, basil, and oregano. Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off. Stir in the parsley and serve.

Slow Cooker: Saute the vegies lightly, then add everything but parsley to the crockpot. Cook on low if you want to ignore it all day, or 3-4 hours on high. Add parsley and serve.

Stovetop: Saute the vegies, add everything but the parsley, cover and bring to a boil. Reduce heat and simmer about 40-45 minutes, or until liquid is absorbed. Stir in parsley.

(Adapted from the guide that comes with Farberware Rice Cookers.)

Posted by judith@utig.ig.utexas.edu to the Fatfree Digest [Volume 11 Issue 19], Oct. 19, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentils and Leeks

Servings: 1 Servings

Ingredients:

2 pound Leeks, well rinsed andsliced ½-inch thick,including some of the greenpart
2 large Carrots, peeled and sliced½-inch thick
¼ cub Olive oil
2 ½ cub Water
1 cub Green lentils
1 tablespoon Tomato paste
1 teaspoon Sugar
1 ¼ teaspoon Salt
Freshly ground black pepper

Preparation:

In a large saucepan toss the leek and carrot slices with the olive oil.
Cook over medium heat for 5 minutes, until the vegetables are lightly browned, then stir in the remaining ingredients. Cover the pan and simmer the mixture for 1 hour, until the lentils are tender and most of the liquid has been absorbed. To keep the leek slices intact, do not stir. Serve hot.

Yield: 4 to 6 servings
NOTES : (Recipes courtesy of Darra Goldstein, The Vegetarian Hearth)

Recipe by: Cooking LIve Show #CL8793

Posted to MC-Recipe Digest V1 #370, by Angele Freeman <jfreeman@netusa1.net> on Sun, 12 Jan 1997.

Lentils and Potatoes

Servings: 6 Servings

Ingredients:

1 cub Lentils
1 cub Peeled and cubed potatoes,about 1 potato
½ teaspoon Salt
2 Cloves garlic, minced
½ cub Onion, chopped
1 tablespoon Olive oil

Preparation:

Wash lentils and place them in a medium saucepan with potatoes, salt, and water to cover. Bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes or until vegetables are tender Drain and set aside. In a large skillet, saute garlic and onion in olive oil. Stir in cooked lentils and potatoes and serve or refrigerate.

Notes: Lentils and Potatoes may be served at room temperature on a bed of lettuce or warm as a side dish
Per serving: 132 Calories; 3g Fat (17% calories from fat); 9g Protein; 19g Carbohydrate; 0mg Cholesterol; 230mg Sodium

Posted to Digest eat-lf.v096.n149

Recipe by: Eater's Choice

From: tpogue@ids2.idsonline.com (terry pogue)

Date: Thu, 12 Sep 1996 15:09:57 +0100

Lentils and Rice

Servings: 1 Servings

Ingredients:

1 large Onion
2 tablespoon Curry powder
1 dash Olive oil
1 cub Lentils
4 cub Water
1 big onion chopped & sauteed with 2 Tbsp currie powder (I confess to using
¼ tsp. extra virgin olive oil here). Add a cup of lentils and 4 cups of
water and cook for 2 hours. Serve over steamed rice (I prefer the sticky
Jasmine white rice which I buy in 25 pound bags). I serve it with coleslaw
made with FF honey/mustard dressing. Yummy!

Preparation:

Posted by Posted by Martin Lastinger <lastingr@netcom.com> to the Fatfree Digest [Volume 11 Issue 12], Oct. 12, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentils and Rice (Mujadarra)

Servings: 8 Servings

Ingredients:

5 medium Yellow onions -- peeled
3 tablespoon Olive oil
1 cub Lentils
3 ½ cub Cold water
1 cub Long-grain brown rice
2 teaspoon Salt

Preparation:

Dice 3 of the onions. Heat a large heavy skillet and add 2 tablespoons of the olive oil and the diced onions. Saute until quite brown and set aside.
Put the lentils and water in a large covered pot. Bring to a boil, covered, then simmer for about 15 minutes. Add the cooked onion to the lentils along with the rice and salt. Cover and simmer for 20 minutes, until rice and lentils are soft. Remove from heat and let stane 5 minutes. Slice the remaining 2 onions into rings. Heat the skillet again and saute the rings in the remaining oil. To serve, top the lentils with the sauteed onion rings.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils and Rice Pilaf

Servings: 2 Servings

Ingredients:

MIAMI HERALD:
2 cub Low-salt vegetable stock
1 cub Water
½ cub Long grain white rice
½ cub Lentils
1 medium Onion -- sliced
2 medium Tomatoes -- diced
1 teaspoon Dried thyme
Salt and pepper to taste

Preparation:

Combine the stock and water. Brings 2 cups liquid to a boil. Rinse lentils and slowly ass to boiling stock so that liquid continues to boil. Cover and cook 5 minutes. Rinse riceand add to lentils with onion, tomatoes, thyme amd remaining 1 cup liquid. Cover and simmer 20 minutes. Salt and pepper to taste.

Lisa Crawford (lisa_pooh@delphi.com)

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils and Spaghetti

Servings: 6 Servings

Ingredients:

1 cub Lentils, rinsed and drained
3 cub Chicken broth, vegetablebroth or water
1 pound Kale
4 ounce Country ham (or other aged,lean ham), minced
3 tablespoon Olive oil
1 medium Onion, peeled and chopped
2 Garlic cloves, peeled andminced (about 1 t)
1 teaspoon Ground cumin
½ teaspoon Crushed red pepper flakes
12 ounce Dry spaghetti
½ cub Or so sharp, aged cheesesuch as Parmesan or Asiago

Preparation:

Combine lentils with 2 cups of the broth in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender.

Meanwhile, wash kale and remove woody stems. Slice leaves into thin strips, set aside. Mince ham and set aside.

Heat olive oil in a wide skillet and add onion and garlic. Cook over medium heat about 10 minutes, then add cumin, red pepper flakes, kale and ham. Stir about 3 minutes, until kale is limp and reduced in size. Add cooked lentils and remaining broth. Cover and cook until tender. Season with salt and pepper.

Meanwhile, bring a large pot of water to a boil. Add spaghetti and cook until al dente (cooked but a little firm to the bite), about 8 minutes. Drain well and put in a large bowl. Top with lentil mixture and toss. Sprinkle with cheese and serve. Serves 4-6. Serve with bread or rolls.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Lentils and Spanish Rice Enchiladas

Servings: 15 Enchiladas

Ingredients:

1 Box Spanish Quick Brown Rice
½ cub Lentils
2 cub Water
2 cub Grated cheese
16 ounce Enchilada sauce
15 Corn tortillas; moistened

Preparation:

Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and cover with enchilada sauce. Sprinkle with cheese and place in oven for 20 minutes at 300 F.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Lentils Brown Rice and Bacon

Servings: 4 Servings

Ingredients:

1 tablespoon Vegetable oil
1 Sweet red pepper,lg,chopped
1 Onion,medium-size,chopped
2 Garlic cloves,finely chopped
1 cub Lentils,dried
1 cub Brown rice
¼ pound Canadian bacon,chopped
2 cub Water
14 ¾ ounce Chicken broth,reduced-sodium
2 tablespoon Distilled white vinegar
1 ½ tablespoon Soy sauce,reduced-sodium
Green onion,sliced,garnish

Preparation:

Heat oil in large nonstick saucepan. Add pepper, onion and garlic; saute 5 minutes. Add lentils, rice, bacon, water and broth, simmer, covered, stirring occasionally, 35 minutes until lentils and rice are tender. Remove from heat. Stir in vinegar and soy sauce. Garnish with green onion.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils Curried with Rhubarb and Potatoes

Servings: 4 Servings

Ingredients:

1 cub Dry "orange" lentils
1 Very large sweet potato,
Peeled and sliced
1 tablespoon Oil
1 cub Rhubarb, diced
2 tablespoon Liquid sweetener
1 tablespoon Curry powder
1 teaspoon Ginger root, grated
1 teaspoon Hot red chili powder
Salt and pepper to taste
¼ cub Shredded coconut

Preparation:

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside.

Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.

Total Calories Per Serving: 264 Fat: 6 grams

This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Lentils Dal

Servings: 4 Servings

Ingredients:

1 cub Red lentils
1 Clove garlic
¼ teaspoon Cumin
¼ teaspoon Coriander
¼ teaspoon Turmeric
¼ teaspoon Cayenne (optional; does notmake it very hot though)
¼ teaspoon Black mustard seet
Salt to taste
3 cub Water
½ teaspoon (or less) canola oil

Preparation:

If you like Dal, you'll love this! It's very easy, quick and lowfat too!

Rinse lentils and bring to a boil in 3 cups water. Reduce heat and cover.
Cook for 30-40 minutes until lentils are very soft, the consistency of thick soup.

Add cumin, coriander, turmeric, salt and cayenne. Allow to simmer uncovered while preparing garlic and mustard seeds.

In a small frypan, heat oil to med hi. Mince garlic and saute in oil with mustard seeds until just beginning to brown. Add to dal and serve immediately. For those of us in coastal California, this is very easy and tastes great with frozen fatfree Indian rice at Trader Joe's.

MINGRAM@MADAM.WEST.SUN.COM

(JUDY MINGRAM)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils in Garlic Tomato Sauce

Servings: 4 Servings

Ingredients:

2 cub Vegetable broth
1 can (28-oz) whole peeledtomatos; drained andchopped
1 cub Dried lentils; picked overand rinsed.
6 Cloves garlic; minced
½ Lemon; juice of

Preparation:

From: "Ed Resnick" <eresnick@netaxs.com>

Date: Sun, 11 Aug 1996 11:51:47 +0000
Just catching up on some email, but here's a sauce recipe that I tried a couple of days ago. It's from Pressure Cooking the Meatless Way by Maureen B. Keane and Daniella Chace. It has quite a few interesting recipes. This is the first one I tried, however.

Put everything except lemon juice in the pressure cooker. Bring it to high pressure, lower the heat and cook for 10 minutes. Reduce pressure quickly under cold running water and stir in lemon juice. Serve over your favorite pasta.

I found the sauce a little bland in spite of the garlic. Adding salt, freshly ground pepper and fatfree grated cheese at serving time made it a keeper. Next time I think I'll try a little less broth.

Digest eat-lf.v096.n120

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils Modena

Servings: 1 Servings

Ingredients:

1 pound Brown lentils, pickedthrough
2 Onions, sliced thinly
4 Cloves garlic, chopped
3 tablespoon Olive oil
Salt and pepper to tastes
2 cub Water (or chicken stock)
1 can (large 20-oz?) plum tomatoes
1 can (large) crushed tomatoes intomato puree
One lemon, juice of
3 tablespoon Balsamic vinegar

Preparation:

*(Amounts are estimates since this recipe is one which is adapted from an original recipe taken from The Splendid Table)

PREPARATION: Heat oil in pan and saut onions until translucent. Add garlic and saut until golden. Add lentils, salt and pepper and stir for one minute.

Add water (or stock), tomatoes and tomato puree and cook until lentils are soft and liquid has thickened (about 30 minutes). Add lemon juice and vinegar. Cook another 10 minutes.

Serve lentils over farfalle/mashed potatoes. I like to then sprinkle lots of good parmesan cheese over them, or crumble a mild goat cheese on top (not very Italian, but so delish).

This is a wonderful as a side dish to a roast capon or steak, or great as a veggie main dish, if served with a salad and some Italian bread.

Posted to MC-Recipe Digest V1 #294

Date: Mon, 11 Nov 1996 09:06:13 +0100

From: Mary Ellen <ldyspark@buffnet.net>

Lentils Monastery Casserole

Servings: 6 Servings

Ingredients:

1 medium Onion
1 tablespoon Oil
2 large Carrots
½ teaspoon Dried thyme
½ teaspoon Dried marjoram
1 cub Lentils
5 cub Canned tomatoes chopped
2 tablespoon Dried parsley
2 cub Water
¼ cub Sherry
1 tablespoon Oil
1 tablespoon Flour
1 cub Milk
4 slice Bread crumbled
¾ teaspoon Salt

Preparation:

Saute onion and carrots in 1 T. oil. Add thyme and marjoram. Saute 3-5 min. Add tomatoes, salt, parseley, water and lentils. Simmer 45 minutes.
Make cream sauce with 1 T. oil, flour and milk. Add sherry. Add bread crumbs to lentil mixture. Pour sauce into lentil mixture and stir. Pour into 2 qt. casserole. Bake at 350 F for 40 minutes. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On THU, 9 NOV 1995 170615 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils Ole

Servings: 4 Servings

Ingredients:

1 cub Lentils
3 cub Water
½ cub Chopped scallions (green &
White parts), or onion
(either is good)
½ cub Green peppers, diced
½ cub Red peppers, diced
1 tablespoon Chili powder (adjust to
Taste, esp. if you use spicy
Chili powder)
½ teaspoon Cumin seeds, crushed (what I
Use) or 1 tsp ground cumin
4 Cloves minced garlic
1 To 2 TBSP red wine vinegar
1 8 ounce can tomato sauce
1 tablespoon Molasses

Preparation:

Bring the lentils and water to a boil, then cover & simmer for about 25 - 30 minutes until soft but not mushy. While the lentils cook, saute the scallions, pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables are limp (about 2 mins). (NB: I do use a nonstick pan for this step.) Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces off the pan), taste and add more vinegar if needed (I usually add another TBSP). Add mixture to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend using less than 3c. water then, since this comes out very sauce-y).

Source: originally from the Jane Brody Good Food Gourmet, modified

Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentils Vinaigrette

Servings: 6 Servings

Ingredients:

4 cub Water
1 cub Brown lentils
3 tablespoon Oil
1 tablespoon Cider vinegar
1 tablespoon Sliced scallions or snippedchives
1 tablespoon Capers; rinsed and drained
2 tablespoon Finely chopped dill pickle
4 tablespoon Minced fresh parsley
1 teaspoon Salt

Preparation:

Bring water to a boil in a 2- or 3-quart pan. Pour in lentils. Simmer, covered, 20-25 minutes. When done, lentils should be tender but not broken up. Drain off any water.

Put oil, vinegar, scallions or chives, capers, parsley and salt in a serving bowl. Mix with a wooden spoon. Add warm lentils to bowl and mix gently. Serve right away or chill. Makes 3 cups or 6 servings.

ARKANSAS GAZETTE, 1989, FROM

"THE BEST OF NATURAL EATING

AROUND THE WORLD"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils Vinaigrette (Microwave)

Servings: 4 Servings

Ingredients:

6 tablespoon Olive or salad oil
1 medium Onion; chopped
1 Teapoon thyme leaves
1 Bay leaf
1 cub Dry lentils
3 cub Water
2 tablespoon Red-wine vinegar
2 tablespoon Chopped fresh mint
3 Green onions; sliced
1 Green pepper; diced
1 large Tomato; diced
Salt and pepper to taste

Preparation:

From: Ruth Heiges <heiges@post.tau.ac.il>

Date: Sat, 29 Jun 1996 19:12:18 +0300 (IDT)
FROM: Good Housekeeping Illustrated Microwave cookbook (1990)

Another for the "nine days" from rec.food.recipes.

1. in large 12 x 8 microwave baking dish, place 2 tablespoons oil, onion, thyme and bay leaf. cook on HIGH 3-5 minutes, until onion softens, stirring twice.

2. Into Onion mixture, stir lentils and water, cook, covered on HIGH 15-20 minutes , until lentils are tender but not mushy, stirring 2 times. Drain, discard bay leaf.

3. In small bowl, combine remaining oil, vinegar, chopped mint, green onions, green pepper and tomato. add to Lentil mixture in backing dish.
Toss well. Season salad with salt and pepper.

4. Cover salad and refridgereate at least 2 hours to blend flavors before serving.

JEWISH-FOOD digest 221

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils with Apricots and Peppers

Servings: 1 Servings

Ingredients:

1 ½ cub Lentils
6 cub Water
½ cub Dried apricots; chopped
1 cub Onion; chopped
1 ½ cub Tomato; chopped
2 Whole poblano peppers;chopped
1 teaspoon Cumin
½ teaspoon Cinnamon
½ teaspoon Cayenne pepper
1 tablespoon Paprika
1 teaspoon Salt
1 bunch Parsley sprigs; chopped
1 cub Rice
2 cub Water

Preparation:

Adapted this from a Moosewood cookbook. I didn't have apricots, so I substituted golden raisins instead. Will try it again with the apricots.
Rinse the lentils cover them with water and bring them to a boil. Reduce heat. At this point, I added everything but the rice & parsley and cooked until done. In the meantime, I cooked the rice in the microwave (2 cups water to 1 cup rice) and stirred it into the lentils with the parsley.

Busted by Christopher E. Eaves <cea260@airmail.net>

NOTES : Here's a recipe that uses poblanos, but I often use pasillas. It only calls for 2 of them, but use your imagination and spice it up!
Recipe by: cjackson@mv.us.adobe.com

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998

Lentils with Apricots and Rice

Servings: 8 Servings

Ingredients:

1 ½ cub Lentils
6 cub Water
½ cub Chopped dried apricots
1 cub Chopped onion
1 ½ cub Chopped tomato
2 Poblano peppers; chopped
1 teaspoon Cumin
½ teaspoon Cinnamon
½ teaspoon Cayenne
1 tablespoon Paprika
1 teaspoon Salt
Chopped fresh parsley
1 cub Rice

Preparation:

Adapted this from a Moosewood cookbook. I didn't have apricots, so I substituted golden raisins instead. Gonna try it again with the apricots.

Rinse the lentils cover them with water and bring them to a boil. Reduce heat. At this point, I added everything but the rice & parsley and cooked until done. In the meantime, I cooked the rice in the microwave (2 cups water to 1 cup rice) and stirred it into the lentils with the parsley.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils with Chilies, Pork, and Fruit

Servings: 4 Servings

Ingredients:

Jim Vorheis
½ pound (1 heaped cup) lentils,brown if available
½ small White onion
Sea salt to taste
The pork:
1 pound Boneless stewing pork, cutinto 1-inch cubes
Sea salt to taste
The seasoning and finalcooking:
5 small Chilies anchos, cleaned ofveins and seeds and
Lightly toasted
¼ pound Tomatoes, broiled
1 Garlic clove, peeled androughly chopped
¼ teaspoon Dried oregano, Mexican ifpossible
1 Whole clove
1 ½ Inch cinnamon stick
1 tablespoon Melted lard or safflower oil
1 medium Plantain (about 8-oz),peeled and cut into
¼ Inch cubes
2 Thick pineapple slices,peeled, cored, and cut into
Small triangular wedges

Preparation:

The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft ~ about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary.

Put the pork pieces into a pan; add salt to taste and water to cover. Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes. Strain, reserving the broth, and set broth and meat aside.

Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender.

Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned - about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup.

The Art of Mexican Cooking From the collection of Jim Vorheis

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lentils with Cotechino Sausage

Servings: 6 Servings

Ingredients:

1 Cotechino sausage (~1 lb)
14 ounce Lentils
3 cub Chicken or beef broth
¼ cub Olive oil
1 small Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, finely minced
8 Fresh sagr leaves, chopped
3 tablespoon Tomato juice diluted in alittle water
Salt
Pepper

Preparation:

From "Celebrating Italy," by Carol Field (William Morrow).

Soak the sausage in water for 2 hours. Wash lentils, cover with water and cook 45 minutes.

Wrap the sausage in cheesecloth, pierce with a fork and cook in broth over low heat 50 minutes, skimming off any fat. Cool, unwrap and remove casing. Reserve broth.

In a fry pan, heat oil and saute onion, celery, carrot, garlic and sage. Drain lentils; add the vegetables, salt, pepper and tomato sauce. Add 3 ladlefuls of broth from the sausage. Slice the sausage and serve with lentils.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Lentils with Cumin and Asafetida

Servings: 1 Servings

Ingredients:

1 cub Red and yellow split lentils
½ teaspoon Tumeric
¾ teaspoon Salt
3 tablespoon Vegetable oil
A generous pinch ofasafetida
½ teaspoon Cumin seeds
2 Dried hot red chilies, (upto 3)

Preparation:

Put the lentils in a heavy pot with 2 ½ cups water and the tumeric. Stir and bring to a simmer. (Do not let it boil over.) Cover, leaving the lid just very slightly ajar, turn the heat to low, and simmer for 40 minutes, or until tender. Stir a few times during the cooking. Add the salt and mix.
Leave covered over very low heat.

Heat the oil in a small frying pan over fairly high heat. When hot, add the asafoetida, then, a second later, the cumin seeds. Let the cumin seeds sizzle for a few seconds. Add the chilies. As soon as they turn dark red, this takes just a few seconds, lift up the lid of the lentil pot and pour in the contents of the frying pan, oil as well as the spices. Cover the pot to immediately trap the aromas. Serve warm.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

Lentils with Curry

Servings: 4 Servings

Ingredients:

1 package Dry lentils (about a pound)
1 medium Onion; chopped
1 -(up to)
2 Carrots; sliced
1 -(up to)
2 Cloves garlic; minced
1 cub Ham; hot dogs, Polishsausage, etc.; sliced,more or less (optional)
1 tablespoon Curry (to start with; thiswill depend on your currypowder and your love ofcurry)
1 can (small) of tomatoes; chopped(optional)

Preparation:

Place all ingredients in a pot. Cover with water by about an inch or so.
Bring to a boil, and then reduce heat to a simmer. Cook for 1-2 hours, until tender. You may have to add more water to maintain a good degree of "soupiness." Correct seasonings only after done--add more salt or curry powder, as necessary.

NOTE: The recipe I borrow from calls for the soup to be run through a seive to smooth it out. Personally, I like a chunky soup, so I omit this step. The recipe on the package of dry lentils makes a good starting point, too. Just add curry to taste.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils with Garlic and Onion

Servings: 4 Servings

Ingredients:

4 tablespoon Vegetable oil
½ teaspoon Cumin seeds
4 Garlic cloves, chopped
1 medium Onion, chopped
1 cub Lentils, washed & drained
3 cub Water
1 teaspoon Salt
¼ teaspoon Cayenne

Preparation:

Heat oil over medium heat. When hot, add cumin seeds & let sizzle for a few seconds. Add the garlic & stir-fry till the garlic changes colour. Put in the onion & stir-fry until they begin to brown at the edges. Add the lentils & water. Bring to a boil, cover & simmer for about an hour, or until the lentils are tender. Add salt & cayenne. Stir to mix & cook another 5 minutes.

Lentils with Garlic and Rosemary

Servings: 11 Servings

Ingredients:

5 cub Water
3 cub Chopped onion
2 cub Diced cooked ham
1 cub Diced carrot
1 teaspoon Dried rosemary, crushed
¾ teaspoon Rubbed sage
¼ teaspoon Pepper
1 pound Dried lentils
14 ¼ ounce Fat-free beef broth, (1 can)
2 Cloves garlic, chopped
1 Bay leaf
Chopped fresh parsley,(optional)

Preparation:

Combine first 11 ingredients in an electric slow cooker. Cover with lid, and cook on high-heat setting for 3 hours or until lentils are tender.
Discard bay leaf. Yield: 11 servings (serving size: 1 cup).

Per serving: 211 Calories; 3g Fat (13% calories from fat); 18g Protein; 30g Carbohydrate; 15mg Cholesterol; 423mg Sodium

Serving Ideas : Garnish with parsley, if desired.

Recipe by: Cooking Light, Sept. 1995, page 159

Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.

Lentils with Garlic, Onion, and Tomato

Servings: 1 Servings

Ingredients:

1 cub Mung dal (split mung beans;yellow in color) -or-
2 ½ cub Cooked mung dal
4 cub Water
½ teaspoon Turmeric
1 Bay leaf
1 Inch cinnamon stick
½ teaspoon Salt
1 tablespoon Vegetable oil
2 Cloves garlic; finelychopped (2 to 3)
1 medium Sized onion; finely chopped
2 medium Sized tomatoes; chopped

Preparation:

You will need a medium-sized saucepan, and a large deep skillet or saucepan. To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis. To make Dal Fry: In another large skillet or saucepan, heat the oil over high heat.
Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl. Yield: approximately 3 cups.
Recipe By : BAKERS' DOZEN (ALFORD AND DUGUID) SHOW #BD1A27

Posted to EAT-L Digest 5 November 96

Date: Wed, 6 Nov 1996 20:33:58 -0600

From: Jackie Bordelon <jbord@PREMIER.NET>

NOTES : This easy dish is very quick to make and a welcome accompaniment for flatbreads.

Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon,

and bay leaf to make a

satisfying soupy stew. It can also be served as Adal fry, fried with a

little garlic, onion, and

tomato. Either way, it should come to the table piping hot, an ideal

companion for fresh chapatis.

Lentils with Ginger and Lemon Flavour

Servings: 4 Servings

Ingredients:

1 cub Chopped onions
1 tablespoon Finely chopped garlic
1 Bay leaf
3 ½ cub Water
½ teaspoon Tobasco Sauce
1 stick of cinnamon
½ Lemon plus skin and pulp,juice of
1 tablespoon Freshly grated ginger,saltto taste
¼ cub Fresh coriander

Preparation:

Heat pan:drip a few drops of water on pan.Add onions,garlic and bay leaf.Cook,stirring,until the onions are lightly browned.Add the lentils,water,cinnamon,Tobasco,lemon juice,skin and pulp,ginger and salt.Bring to boil and simmer for 10-15 minutes until tender and most of the moisture is removed. Do not overcook.Remove the bay leaf and sprinkly with coriander.Serve hot.Serves 4.

Posted by Michelle Dick, FATFREE listowner, while list was down.

From: tmead@mail.island.net (Thaddeus Mead)

Date: Sun, 26 May 96 19:28:24 PDT

Lentils with Italian Sausage

Servings: 10 Servings

Ingredients:

1 pound Dry lentils
Cold water
2 pound Fresh italian sausage, sweet
Or hot
About 3 cups homemade or
Canned chicken broth
¼ cub Olive oil
1 small Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Cloves garlic, finely minced
8 Fresh sage leaves, chopped,
Or 1 tsp. dried, rubbed sage
Salt and pepper to taste
3 tablespoon Tomato paste, diluted in a
Little water

Preparation:

Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-½-quart saucepan, add cold water to cover, and bring to a boil. Lower heat to simmer and cook until not quite done, about 45 minutes.

Meanwhile, pierce sausages in several places, and then put them in a small saucepan. Add enough chicken broth to cover, and place over medium heat.
Bring to a gentle boil, and simmer for about 40 minutes. From time to time, skim off and discard foam and fat that rise to the top. When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils.

Warm the oil in a medium skillet, and saute' the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done. Drain the lentils, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste. Mix gently using a wooden spoon. Add ¾ cup of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed.

To serve, slice the sausages and arrange them on a platter next to the warm lentils.

PER SERVING (based on ten servings): 457 calories (22 percent from protein, 24 percent from carbohydrate, 54 percent from fat).

SOURCE "Celebrating Italy" by Carol Field; December 29, 1992, Oregonian

Shared by Cate Vanicek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils with Lamb and Tomatoes

Servings: 4 Servings

Ingredients:

4 tablespoon Corn oil
1 Bay leaf
2 Cloves
4 Black peppercorn
1 medium Onion, sliced
450 g Lean lamb, boned and cubed
¼ teaspoon Turmeric
1 ½ teaspoon Chilli powder
1 teaspoon Crushed coriander seeds
2 ½ Cm cinnamon stick
1 teaspoon Garlic pulp
1 ½ teaspoon Salt
1 ½ l 6.5 cups water
50 g Round yellow lentils or
Yellow split peas
2 medium Tomatoes, quartered
2 Fresh green chillies
1 tablespoon Chopped fresh corainder

Preparation:

1. Heat the oil in a deep round-bottomed frying pan (skillet) or wok. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry about 5 minutes, or until the onions are golden brown.

2. Add the cubed lamb, turmeric, chilli powder, coriander seeds, cinnamon stick, garlic and most of the salt and stir-fry for about 5 minutes over a medium heat.

3. Pour in 900ml (3 ¼ cups) of the water and cover the pan with a lid or foil, making sure the foil doesn't come into contact with the food. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the lamb is tender.

4. Put the lentils into a saucepan with 600ml (2.5 cups) water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to be easily mashed. If lentils are too thick, add up to 2/3 cup water to loosen them.

5. When the lamb is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan.

6. Add the cooked lentils to the lamb and mix together well.

7. Add the tomatoes, chillies, and fresh corainder and serve.

Tip: You can substitute the lamb with boned and cubed chicken but reduce the amount of water in Step 3 to 300ml (1 ¼ cups) and cook uncovered, stirring occasionally for 10-15 minutes or until the water has evaporated and the chicken cooked through.

Enjoy!

Imran C.
Posted to EAT-L Digest 15 November 96

Date: Sat, 16 Nov 1996 15:56:00 +1000

From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>

Lentils with Lovage

Servings: 4 Servings

Ingredients:

2 Shallots; chopped
Butter
12 ounce Whole green lentils (Le Puy)
Handful of chopped lovage
1 Sprig of thyme
1 Curl of orange peel
Light stock or water

Preparation:

Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender.
Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices.

Source: Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils with Pearl Onions

Servings: 1 Servings

Ingredients:

2 cub Brown or green lentils
1 package (12-ounce) frozen pearlonions
1 Bay leaf
2 teaspoon Salt

Preparation:

TOO HOT TAMALES SHOW #TH1E11

Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either).

Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

Lentils with Spiedini

Servings: 8 Servings

Ingredients:

1 ounce Olive oil
½ ounce Prosciutto -- minced
½ pound Lentils -- soak overnight
2 ounce Carrot -- minced
2 ounce Celery -- minced
2 ounce Onion -- minced
10 ounce Chicken stock
1 pinch Salt
1 pinch Black pepper
8 Wooden skewers
1 ½ pound Boneless skinless chicken
Breasts -- cut in 1" cubes
2 Peppers -- cut in 1"
Squares
½ Loaf Italian bread, crust
Removed -- cut in 1" cubes
1 pound Italian sausage -- cut in 1"
Pieces
Additonal olive oil for
Brushing skewers

Preparation:

STEP ONE: Prepare Lentils-- To prepare lentils, heat 1 ounce olive oil in sauce pot. Add prosciutto and cook over medium heat until slightly brown.
Add drained lentils and stir to coat with olive oil. Add minced vegetables and lightly saute over medium heat about 2 to 3 minutes. Add chicken stock and simmer on low heat until lentils are soft. Season. Set aside.

STEP TWO: Prepare Spiedini-- To prepare spiedini, skewer in following order: chicken, pepper, chicken, bread, sausage, bread, chicken, pepper, chicken. Lightly brush assembled skewers in olive oil. Grill over low fire until golden brown and cooked through, about 2 to 3 minutes per side. Serve on bed of lentils.

Recipe By : Vince Tyler of Carlucci in Rosemont (Chicago), IL

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lentils with Summer Vegetables

Servings: 1 Servings

Ingredients:

2 cub Lentils (any color), rinsed
And drained
1 medium Onion, chopped
2 medium Carrots, chopped
2 Stalks celery, chopped
1 medium Zucchini, quartered and
Sliced
1 1 ½ tsp summer savory
Black pepper
Dried garlic [I'm out of
Fresh :-( ]
1 Bay leaf
5 cub Water (or use part broth if
You want)

Preparation:

Put everything in a large pot, bring to a boil, reduce heat, cover and simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to suit yourself. Leeks are great in this. If I want this to be more soup-like, I add more water and a can of tomatoes, pureed. I've also put potatoes in the pot with the rest of the veggies. The possibilities are endless...

From: herl jennifer l <jenherl@ux1.cso.uiuc.edu> Fatfree Digest [Volume 9 Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentils with Vegetables

Servings: 8 Servings

Ingredients:

1 cub Lentils
1 large Potato; diced
1 medium Onion; diced
2 small Yellow squash cubed
1 pound Spinach (washed and torn topreference)
3 tablespoon Olive oil
Salt and pepper to taste
¼ teaspoon Allspice
¼ teaspoon Cloves
1 -(up to)
2 Lemons; juice of

Preparation:

Brown onions in olive oil in a 2-quart sauce pan. Set onions aside. Add lentils and fill the pan with water to one inch above the top of the lentils. Cook until well done but still whole (approximately one half hour).

Add the remaining ingredients except for the spinach and the lemon juice.
When vegetable are cooked, add spinach and cook until wilted. Correct seasoning if desired. Remove from heat and add lemon juice. Keep covered until served.

BSMITH@LIBRARY.TUFTS.EDU

BONNIE SMITH

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lentils with Zucchini

Servings: 4 Servings

Ingredients:

½ cub Lentils
2 ½ cub Water
½ teaspoon Turmeric
3 tablespoon Ghee
2 Garlic cloves, chopped
1 slice ½" piece ginger
1 Green chili, chopped
1 small Zucchini, chopped
Salt
½ teaspoon Garam masala
1 teaspoon Cumin seeds

Preparation:

Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.

In a separate pot, heat half the ghee. Saute onion & garlic till golden.
Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.

Transfer the lentils to the zucchini mixture. Stir in salt & garam masala.
Half cover the pot, lower the heat & cook for 15 minutes.

In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.

Serve lentils hot with the ghee/cumin seeds.

Michael Pandya, "Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils, Mexican Style

Servings: 6 Servings

Ingredients:

1 cub Lentils; uncooked
2 cub ;water
1 cub Tomato sauce
1 Onion; chopped
1 cub Corn, canned; drained
Salt, pepper, seasonings totaste

Preparation:

Boil lentils in water for 30 minutes, and drain off extra liquid. combine all ingredients. Simmer over low heat for 30 minutes oruntil lentils are tender. Serve over pasta or rice.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentils, Rice and Vegetables

Servings: 2 Servings

Ingredients:

2 teaspoon Olive or vegetable oil
2 cub Onions thinly sliced
½ cub Yellow bell peppers; (thinstrips) thinly sliced
½ cub Red bell peppers thinlysliced
1 Clove garlic minced
2 cub Water
3 ounce Uncooked lentils sorted;rinsed
2 ounce Uncooked brown rice
1 package Chicken broth and seasoningmix
2 tablespoon Sour cream
2 teaspoon Fresh Italian; (flat-leaf)parsley, chopped

Preparation:

Recipe By: Weight Watcher's Quick and Easy Menu Cookbook, p.25

In 2-quart saucepan heat oil over high heat; add onions, peppers, and garlic and cook, stirring frequently, until tender, 8 to 10 minutes. Remove I cup of vegetable mixture to small bowl; set aside and keep warm. Add water, lentils, rice, and broth mix to vegetable mixture remaining in saucepan and cook, stirring occasionally, until mixture comes to a boil.
Reduce heat to low, cover, and let simmer until lentils and rice are tender, about 40 minutes. Transfer to serving platter and top with reserved vegetable mixture; spoon sour cream onto vegetable mixture and serve sprinkled with parsley.

MAKES 2 SERVINGS, ABOUT 1½ CUPS EACH

Each serving provides: 2 Protein Exchanges; I Bread Exchange; 3 Vegetable Exchanges; 1 Fat Exchange; 40 Optional Calories Perserving:
390calories;16gprotein;9gfat;63gcarbohydrate; 106 mg calcium; 523 mg sodium; 6 mg cholesterol

Notes: WEEK 4 A wonderful prepare-ahead meal because it is even better a day or two after it's prepared. Just reheat and serve.

Serving Ideas: cooked spinach, mixed salad greens, Italian dressing, Per serving: 70 Calories; 3g Fat (39% calories from fat); 2g Protein; 9g Ca

Posted to MC-Recipe Digest V1 #986 by Pisceanmom <Pisceanmom@aol.com> on Jan 5, 1998

Lentil-Spinach Quiche

Servings: 1 Servings

Ingredients:

BASE:
Sliced wholemeal bread;(amount will vary dependingon size of dish used)

FILLING:
1 large Onion; chopped
1 teaspoon Ground coriander seed
1 teaspoon Ground cumin
6 ounce Red split lentils
12 fluid ounce Boiling water
12 ounce Spinach
1 tablespoon Lemon juice
Salt and pepper

Preparation:

Yesterday I posted a bread base for pies and quiches. I should have posted the whole recipe for lentil-spinach quiche I made... doh! Anyway here it is now. Adapted from "Sarah Brown's Vegetarian Cookbook".

Base: Cut crusts off some wholemeal bread slices. Smear a little butter or oil spray on your pie dish (sorry to use the BAD ingredients, but the crusts don't get crisp without it and the whole recipe is still VLF). Then press slices of bread firmly into the base, overlapping them to cover the whole base and sides of dish.

Filling: Gently fry onions and spices for 3-4 minutes (dry, or with small amount of water). Add lentils to pan with the boiling water. Boil, and then simmer, covered, for 10-15 minutes until the lentils turn to a stiff puree.
While lentils are cooking, wash the spinach, drain it well and cook it in it's own juices in a covered pan for 6-8 minutes until just done (or microwave it). Drain and chop. Mix into the lentils with the lemon juice and seasoning. Spread the filling over the prepared base. Cover loosely with foil and bake for 25-30 minutes until bread crust becomes crispy. The recipe suggests sprinkling sesame seeds over the top after baking, but it was fine without these.

Notes: Adding some cooked whole lentils (not pureed) adds to the texture.
Another option - omit the spinach and use 1 tsp tumeric instead of the coriander and cumin. Then add 2 tsp wholegrain mustard and 1 tbsp peanut butter.
Posted to fatfree digest by Robyn Frankland <r.frankland@mailbox.uq.edu.au> on Jun 03, 1998

Lentil-Vegetable Stew

Servings: 6 Servings

Ingredients:

¼ cub Wine Sherry
1 cub Onion chopped
1 cub Carrot shredded
½ cub Potato sweet diced
1 medium Pepper green
2 tablespoon Garlic clove minced
2 cub Lentils
6 cub Vegetable Broth (home made)
¼ teaspoon Cumin seed, ground
1 teaspoon Curry powder
¼ teaspoon Cinnamon

Preparation:

In a skillet over medium high heat, bring sherry to a simmer. Add onions and saute 2 minutes. Add carrots, sweet potato, bell pepper, and garlic; saute 1 minute until sherry evaporates. Spoon into slow cooker. Add remaining ingredients. Cover and cook on low for 8 to 10 hours until lentils are cooked. Add salt and pepper to taste. Serve over rice (recommend basmati or jasmine)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lentil-Vegetable Stew

Servings: 6 Servings

Ingredients:

1 cub Lentils
4 cub Vegetable Stock
1 cub Onion chopped
2 medium Garlic clove minced
2 cub Carrots sliced
½ cub Leeks
2 cub Turnip
2 medium Potato raw w/o skin
1 cub Celery, diced
½ teaspoon Rosemary dried
28 ounce Tomato canned, crushed
½ teaspoon Pepper
1 tablespoon Lemon juice
3 tablespoon Parsley fresh

Preparation:

Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot. Bring to boil, cover, and simmer for 50 min. Add tomatoes and pepper. Simmer for 25 min. Stir in lemon juice and garnish with parsley. Serve hot.

Nutritional Analysis

Calories ( 180 cal) Protein ( 6.9 g) Carbohydrate ( 39 g) Fat (0.69 g)

Calories from Protein: 14 % Carbohydrate: 82 % Fat: 3 %

Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lentil-Walnut Burgers

Servings: 6 Servings

Ingredients:

¾ cub Dry lentils
1 ½ cub Water
2 teaspoon Cider vinegar
1 tablespoon Butter
1 cub Onion; finely minced
2 Garlic cloves; crushed
10 large Mushrooms; minced
½ cub Walnuts; finely minced
1 small Celery stalk; finely minced
1 teaspoon Salt
Freshly ground black pepper
½ teaspoon Dry mustard
1 tablespoon Dry sherry
½ cub Raw wheat germ

Preparation:

Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bri lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone.
Place in large-ish bowl. Add vinegar, and mash. Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed lentils, and mix well.
Add wheat germ and mix again. Chill for about 1 hour. The Burgers: 1. Make 4-inch patties from chilled burger-mixture. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually). 2. Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan if it is a problem. 3. Serve either as patties, or as burgers in a whole-wheat bun. Good with cheese melted on top, basil sprinkled on each burger is tasty also.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~--

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

Lentil-Wheat-Broccoli Pilaf

Servings: 4 Servings

Ingredients:

1 tablespoon Oil
1 medium Onion; chopped
½ cub Bulgur
½ cub Dried lentils
2 cub Water
1 teaspoon Salt
1 cub Broccoli; sliced
1 cub Plain nonfat yogurt

Preparation:

Saute onions and bulgur in oil until onion is soft. Stir lentils and water into sauteed mixture, bring to a boil. Sprinkle broccoli over mixture, cover and simmer for 20 to 30 minutes, until water is absorbed and brocoli is tender. Serve topped with yogurt.

Recipe by: modifed -- The Quick and Easy Vegetarian Cookbook

Posted to Digest eat-lf.v097.n239 by dbrukner <dbrukner@ocwd.com> on Sep 20, 1997

Leo Miller's Lyonnaise Potatoes

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
1 large Onion,; thinly sliced
Oil, for deep-frying
1 large Idaho baking potato, peeledand sliced; ¼-inch thick
1 tablespoon Chopped garlic
2 tablespoon Chopped scallions
1 tablespoon Chopped parsley
Salt and freshly-groundblack pepper

Preparation:

In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes. Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees.
Fry potatoes until golden brown. Remove with a slotted spoon and drain on paper towels. When onion is tender and caramelized, add garlic and cook 2 minutes. Add fried potato, scallions and parsley. Toss until potatoes are crisp and heated through. Season to taste with salt and pepper. Serve immediately.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE119

Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:27:16 -0500

From: Meg Antczak <meginny@frontiernet.net>

Leola's Cornbread

Servings: 1 Servings

Ingredients:

FOR A STANDARD LOAF PAN:
1 ½ cub Corn
1 cub Flour
1 tablespoon Sugar, you can omit itbecause of the small amount
1 teaspoon Salt
1 tablespoon Baking powder
6 tablespoon Melted butter
7 tablespoon Corn oil
1 ½ cub Milk
2 Eggs

Preparation:

Preheat oven 350 F Mix dry ingredients. Beat butter, oil milk and eggs. Add into the dry mix Pour in a greased loaf pan Bake for about 40 mn Serve hot with fresh butter. Posted to EAT-L Digest 10 Apr 97 by Emmanuel Laroche <elaroche@CLUB-INTERNET.FR> on Apr 11, 1997

Leon Hirschbaum's Golden Cheese Cake

Servings: 1 Servings

Ingredients:

¼ pound Italian ameretti macaroons
1 pound Ricotta cheese; undrained
3 pound Real cream cheese
1 pound Superfine sugar
1 pinch Salt
2 teaspoon Pure vanilla extract
1 Lemon rind; grated
8 large Eggs

Preparation:

Preheat oven to 375 degrees F

Crush macaroons very finely in a blender or processor. Butter bottom and sides of the pan Swirl crumbs around the bottom and sides of pan. Let extra crumbs rest on the bottom of pan

Place Ricotta cheese in the bowl of mixer and beat on medium for 2-3 minutes. Add about 8 oz. of cream cheese every two minutes and continue beating until smoothly blended, always at medium speed.

Gradually beat in sugar and salt. When blended, add sugar and lemon rind.

Gradually beat in eggs one at a time, waiting until each is blended before adding the next. Turn batter into baking pan.

Set in a larger baking pan and pour enough cold water to come half to two-thirds of the way up the sides of the cheesecake pan.

Bake in preheat oven for 1 hour. Reduce heat to 350 degrees and bake an additional ½ hour. Reduce heat to 325 degrees and bake an additional 30 minutes. Turn oven off ;DO NOT OPEN DOOR! ` let cake remain in oven for one hour.

Remove cheesecake from water bath and stand at room temperature for 2 hours. Chill several hours or overnight.

To serve, invert cheesecake onto a platter. The bottom will become the top.

Recipe by: NY Times

Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on May 29, 1998

Leon Lianide's Tarama Salata

Servings: 1 Servings

Ingredients:

1 medium Onion; quartered
1 Garlic clove
1 Parsley sprig
1 cub Tarama*
8 slice Firm white bread; soaked inwater and squeezed dry
1 cub Light olive oil
3 Lemons; juice of
3 Greek black olives
1 small Lemon; sliced
1 ½ tablespoon Pistachio nuts; chopped

Preparation:

With metal blade in place, add onion, garlic and parsley to the beaker.
Process, turning on and off, until onion is evenly chopped. Add tarama and bread. Process until evenly mixed, about 10 seconds. Continue processing and slowly drizzle the olive oil and lemon juice through the feed tube.

Transfer to a serving dish. Chill at least 2hours. Garnish with black olives and thin slices of lemon sprinkled with chopped pistachio nuts. The lemon can be sliced in the food processor using the slicing disk and the nuts can be chopped using the metal blade. keep refrigerated until ready to serve. Makes about 3 ½ cups.

*Tarama is mullet roe from Greece. It is available at sp[ecialty food markets.

Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome

NOTES : This spread is perfectly delicious when accompanied by toast points or celery. Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 30, 1997

Leonard Maltin's Grand Marnier French Toast

Servings: 1 Servings

Ingredients:

1 Extra-large load Italian
Bread
12 Eggs
4 cub Milk
¼ cub Grand Marnier
1 tablespoon Finely grated orange zest
3 tablespoon Sugar
2 teaspoon Vanilla extract
¾ teaspoon Salt
Butter
Confectioner's sugar

Preparation:

Cut Italian bread on a slant into 12 slice, each about 1-½" thick.
Arrange in single layer in three 12"x8"x2" baking dishes. Beat eggs with milkl add Grand Marnier, orange zest, sugar, vanilla extract, and salt. Mix well, or blend on medium speed. Pour mixture over bread, turning slices to coat both sides. Cover and refrigerate over-night.

Over medium heat, saute bread in buttered skillet until golden brown, about 4 minutes per side. Dust generously with confectioner's sugar.
Serve immediately. Makes 12 portions.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Leonardo Veggie Spirelli, Bacon and Bell Pepp

Servings: 6 Servings

Ingredients:

1 pound Leonardo Veggie Spirelli(spiral multicolor pasta)
½ pound Thick sliced baconcut into ½-inch pieces
2 Red bell peppersseeded and thinly sliced
½ Onion, chopped
Salt and pepper to taste
Parmesan cheese
4 tablespoon Butter
2 tablespoon Chopped parsley

Preparation:

Saute bacon and onion together until bacon is cooked to taste, or somewhat crispy on the edges, and onion begins to brown. Add sliced red bell peppers, salt and pepper to taste. Cook for 6 minutes, stirring occasionally; remove from heat. Prepare Leonardo Veggie Spirelli according to directions; drain well. Pour sauce over pasta; toss. Add grated parmesan cheese and toss. Add butter and parsley; toss again. Serve. Makes 6 servings.

Leonard's Onion Rings

Servings: 6 Servings

Ingredients:

1 ½ cub All-purpose flour
3 tablespoon (heaping) cornmeal
3 tablespoon (heaping) onion powder
2 teaspoon Salt
1 ½ cub Milk
1 Egg
½ cub Water
1 teaspoon Yellow food coloring(optional)
3 -(up to)
4 large Onions; sliced intorings ½-inch thick
Vegetable oil fordeep-frying

Preparation:

Combine dry ingredients in a bowl. Whisk in milk, egg and water. The mixture will be slightly lumpy and similar in consistency to pancake batter. (Add more milk if batter is too thick.)

Coat and fry the onion rings in batches in deep fat fryer with oil heated to 365-375 degrees.

When rings float to the top of fat, turn them. Turn frequently until golden brown. Remove from fat and drain. Serve immediately. Serves 6-8.

FROM NEWSPAPER

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Leona's Danish Cookies

Servings: 12 Servings

Ingredients:

½ cub Butter
½ cub Margarine
½ cub Sugar
1 Whole Egg
1 teaspoon Vanilla
2 cub Flour
½ teaspoon Baking Soda
½ teaspoon Cream Of Tartar

Preparation:

Dip glass in sugar to flatten balls of dough.

Recipe By : Leona Spritzer

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Leon's Stemmed Glass Baracreme

Servings: 4 Servings

Ingredients:

6 ounce Apricot jam
1 Envelope (1 oz) gelatin
2 tablespoon Lemon juice
½ cub Heavy cream, whipped

Preparation:

Put apricot jam into blender, and blend until apricots are incorporated to become a thick sauce. Dissolve gelatin in lemon juice in a small double boiler over hot water. Fold gelatin into apricot mixture. Chill in refrigerator until lightly set for about 45 minutes. Fold the mixture into the whipped cream, pile into stemmed glasses and chill until serving time.
Serve with Christmas cookies. Serves 4.

From: Family magazine Nov 91 Posted by: Bill McGimpsey

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Leon's Vital Blend

Servings: 1 Servings

Ingredients:

FROM ONE WILD BOAR:
Heart
Tongue; (skinned)
Kidneys; (membrane and veinsremoved)
Liver

Preparation:

A tasty down-to-earth dish.

From: becktech@txdirect.net

Cut meat in bite-sized pieces and dredge in seasoned flour. Heat 2 Tbsp.
oil in fry pan and fry meat until browned. Add 2 cloves garlic, finely chopped and one large onion quartered and sliced. Fry until onion is tender. Add one can of Cream of Mushroom Soup, one can kernel corn, and salt and pepper to taste. Heat thoroughly. Before serving, stir in 2 cups cooked macaroni or noodles.

Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998

Leota's Casserole

Servings: 4 Servings

Ingredients:

3 cub Mashed sweet potatoes
¾ cub Sugar
2 Eggs
¾ slice Stick oleo
1 cub Milk
12 teaspoon Cinnamon
½ teaspoon Nutmeg

Preparation:

Mix all ingredients and bake in 400F oven for 25 minutes. Melt ¾ stick oleo, ½ cup sugar, ¾ cup corn flakes, ½ cup nuts. Spread on top, bake another 10 minutes until bubbly.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lep Cookies

Servings: 1 Servings

Ingredients:

1 cub Brown sugar
1 pound Melted lard
½ quart Molasses
½ quart Coffee (liquid)
1 ½ tablespoon Soda
½ cub Whiskey
½ pound Walnuts, ground
1 pound Raisins, ground
½ tablespoon Nutmeg
1 ½ teaspoon Cloves, cinnamon, salt, &allspice
Flour, enough to make arather stiff dough

Preparation:

Roll on floured board (about ½" thick) and cut into desired shapes with a knife. Bake at 350 degrees for about 10-15 minutes.

Notes: These cookies are best if left to "age" a little. Store them in an airtight container and you will be amazed at the difference in the taste after one week.

To grind the walnuts and raisins, I usually mix them with the coffee and put them in the blender.

Add just enough flour to make the dough easy to manage, without sticking.
Too much flour will give you a dry cookie.

Posted to EAT-L Digest 18 Sep 96

From: Pat Roll <familyroll@NWOHIO.COM>

Date: Thu, 19 Sep 1996 22:29:52 -0500

Leprechaun Cookies 'n' Mint Cake

Servings: 1 Cake

Ingredients:

7 ounce Cookies 'n' Mint Chocolate(HERSHEY'S), broken into pieces
Few drops green food color(optional)
1 package Yellow cake mix (18 oz.)(with pudding in the mix)
COOKIES 'N' MINT GLAZE(recipe follows), optional

Preparation:

1. Heat oven to 350 F. Grease and flour 12-cup fluted tube pan. 2. Using food processor, chop candy bar pieces very finely; set aside in small bowl. 3. Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1-½ cups batter; stir into reserved chopped candy bar.

4. Into remaining vanilla batter, stir in food color, if desired. Pour into prepared pan. Drop chocolate batter by spoonfuls into center of batter, about 1-inch in from each side of tube.

5. Bake 35 to 40 minutes or until wooden pick inserted comes out clean.
Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely. Top with COOKIES 'N' MINT GLAZE, if desired. 12 to 16 servings.

COOKIES 'N' MINT GLAZE: In small microwave-safe bowl, unwrap and break 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 oz.) into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. In necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip

Leprechaun Lime Punch

Servings: 20 Servings

Ingredients:

1 46 ounce can lime citrus drink
2 12 ounce cans frozen limeade co
¼ cub Sugar
¼ cub Lime juice
1 can (1 quart) lime sherbert; sof
1 2 liter bottle white soda
Lime slices

Preparation:

Recipe by: Gloria Warczak, Cedarburg, Wisconsin In a punch bowl, combine citrus drink, limeade, sugar, lime juice and sherbert; stir until smooth and sugar is dissolved. Add soda; stir to mix. Float lime slices on top.
Serve immediately.
Yield: 1 gallon, 20-24 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Leprechaun Pie

Servings: 8 Servings

Ingredients:

1 Chocolate ready-to-use piecrust
¼ cub Milk
6 cub Mini marshmallows
1/3 cub Green creme de menthe
Green food coloring
1 teaspoon Vanilla
4 cub Whipped cream
Grated chocolate for garnish

Preparation:

Date: Tue, 12 Mar 96 6:01:52 EST

submitted by: mariani@duq2.cc.duq.edu (Gene Mariani, Pittsburgh PA) I'm not sure where, exactly, I found this. Although I've had it for some time, I thought that it might be appropriate for this time of the year!

Cook milk and marshmallows, stirring over low heat until marshmallows melt.
Cool, stirring every 5 minutes until partially set. Stir in liqueuer and food coloring. Fold in whipped cream. Pour into crust, and freeze until firm. Sprinkle with chocolate. Let stand 10 minutes before serving.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 12 MARCH 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Leprechaun Spice Cake

Servings: 1 Servings

Ingredients:

2 cub Brown sugar
1 cub Water, hot
1 cub Guiness,warm(or more water)
2 tablespoon Margarine (soy)
15 ounce Raisins
1 teaspoon Salt
½ teaspoon Cloves
1 teaspoon Cinnamon
½ teaspoon Nutmeg
3 cub Whole wheat pastry flour
1 teaspoon Baking soda
1 teaspoon Baking powder

Preparation:

Bring sugar, water, Guiness, margarine, raisins, salt and spices to a boil in a heavy saucepan, simmer for 5 minutes. Allow to cool. Stir dry ingredients together. Mix into cooled mixture. Bake in a lined (with 2 layers of wax paper) large loaf pan at 350F for 1 ½ hours. Cut in 24 slices. Total calories per slice-185 Fat-1 gram From the Vegetarian Journal March/April 1993

--

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Leroy's Beef or Game Salami

Servings: 1 Servings

Ingredients:

10 pound Hamburger or game
10 teaspoon Tender Quick Morton Salt;(Heaping Tsps)
6 teaspoon Liquid smoke flavoring
6 teaspoon Whole mustard seeds
3 teaspoon Cracked black pepper
8 teaspoon Crushed garlic; or to taste

Preparation:

Mix all ingredients thoroughly in a glass or plastic container(don't use metal). Cover and refrigerate for three days. Each day mix it thoroughly and recover. On the fourth day, shape the meat mixture into long rolls not more than three inches in diameter. Pack solidly. The rolls may be wrapped in cheesecloth. Then place on a rack in the oven. Place a pan below them to catch any drippings. Heat the oven to 150 degrees F. and bake for 12 to 16 hours.

NOTES : Do not substitute anything for the Tender Quick Morton Salt which can be obtained in some grocery stores, garden stores, or from cold storage or sausage making places. This is an excellent way to use up your ground game meat. If you plan to freeze this be sure to wrap it as air tight as possible. The seasonings can be changed to your taste but do not change the amount of Tender Quick salt.
Recipe by: LeRoy

Posted to MC-Recipe Digest V1 #1012 by DrLeroy on Jan 11, 1998

Leruth's Kings Cake

Servings: 1 Servings

Ingredients:

2 ½ package Dry yeast; (2 ½ oz)
½ pound Softened butter
3 teaspoon Sugar
½ cub Milk; scalded
½ cub Southern Comfort
½ tablespoon Salt
3 Extra large eggs
3 pint Flour
1 Lemon; grated rind only
2 teaspoon Pure Vanilla extract
1 Plastic baby or red kidneybean
¼ cub Water
1 Egg
¼ cub Boiling water
1 tablespoon Corn Syrup
2 ½ cub Powdered Sugar
1 ½ cub Sugar; divided into 3 parts
¾ ounce Southern Comfort
Food coloring: Green; gold,red & blue, (to makepurple)

Preparation:

Dissolve the yeast in ½ C. of warm (not hot) milk with 3 tsp. sugar in a large mixing bowl. Let rest 5 mins. Add butter, ½ C. Southern Comfort, eggs, flour, lemon rind, and vanilla and mix 10-12 minutes with electric mixer on low speed until blended. This is a straight dough procedure. Allow the dough to rest for 15 minutes. Refrigerate the dough for 4 hours.

Preheat oven to 400 degrees. Return the dough to room temperature. Divide the dough into 3 even pieces. Roll each section into strands of the same length and do a 3-way braid, bringing the ends together to form an oval.

>From the underside, insert the doll or bean. Allow the dough to proof in a warm place for 1 hour.

Mix together ¼ C water and 1 egg and brush the mixture on the dough. Bake on a greased pan 20-25 minutes. Cool on a rack.

To make icing, bring water and corn syrup to a boil, add the powdered sugar. Stir until all sugar is dissolved. Brush this on top of the cooled cake.

Divide ¾ oz. of Southern Comfort into 3 equal parts. Add one of each of the three food colors (green, gold, purple). Stir each into three separate ½ Cups of sugar. Stir until color is distributed well into the sugar.
Sprinkle this over the icing in alternating bands.

Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm <lhamm@premier.net> on Jan 10, 1998

Les' Cottage Cheese Garden Salad

Servings: 6 Servings

Ingredients:

24 ounce Cottage Cheese, small curd
1 Stalk celery, diced
½ Carrot, grated
½ Green Bell Pepper, seeded,diced
4 Scallions, diced
1 Plum tomato, seeded, diced
Salt and Pepper, to taste

Preparation:

Mix all ingredients together. Refrigerate for 1 to 2 hours. (Overnight is best. Serve on a bed of fresh spinach or lettuce. Garnish with chopped or whole scallions.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 24, 1998

Les' Egg Salad Sandwiches

Servings: 4 Servings

Ingredients:

6 large Eggs, hard-boiled
3 tablespoon Miracle Whip (NOTmayonnaise)
1 Scallion, minced fine
Salt and Pepper to taste
¼ teaspoon Garlic powder
¼ teaspoon Dry mustard
8 slice Heavy whole-grain breadd (such as Moslenberg)

Preparation:

Mash eggs. Mix in Miracle Whip, scallion, salt and pepper, garlic powder, and dry mustard. If mixture seems too dry add enough Miracle Whip to moisten to your liking. Cover and refrigerate for atleast 2 hours (preferrably over night to mingle flavors).

Divide mixture evenly between four slices of bread. Spread evenly. Top with remaining bread slices. English or French cut in half. Serve with potato chips and sweet pickle spears with a glass of cold milk on the side.

Source: Original recipe by L.Spencer.

Posted to MM-Recipes Digest V4 #066 by Uduido@aol.com on Mar 5, 1997.

Les Halles Onion Soup

Servings: 1 Servings

Ingredients:

5 large Onions
4 tablespoon Butter
2 tablespoon Flour
6 cub Consomme or warm water
1 teaspoon Coarse salt
4 slice Bread (up to 6)
¼ teaspoon Pepper
2 cub Boiling milk
Gruyere to taste **optional**

Preparation:

Peel and halve the onions. Place each half cut side down and slice into thin slices. Heat the butter in a large pan, add the onions and cook over medium heat until onions are golden brown. Add the flour and cook until flour is also golden brown. Add the consomme and the sal to the onions, bring to a boil. Reduce heat and simmer for 10-15 minutes. While the soup simmers, toast the bread, and place in the bottom of serving bowls, spinkle with pepper. Add boiling milk to the soup mixture, adjust the seasonings to taste, and pour over the bread. Sprinkle the top with grated gruyere cheese and serve. Or if you prefer you can place each bread slice on top as with regular French onion, sprinkle heavily with gruyere, drizzle with a bit of melted butter and place under broiled until it melts.
Posted to FOODWINE Digest 30 Jan 97 by Lara <recipelu@GEOCITIES.COM> on Jan 30, 1997.

Les Halles Spinach Salad

Servings: 4 Servings

Ingredients:

¾ pound Spinach
6 ounce Mushrooms -- thinly sliced
1 Tomato -- cut into 8 wedges
½ cub Swiss cheese -- diced
2 Hard-boiled egg -- grated
Creamy Mustard
Dressing-----
1 Egg yolk
2 tablespoon Sherry vinegar
1 teaspoon Dijon mustard
¼ teaspoon Salt
¼ teaspoon Dried tarragon
¼ cub Olive oil
¼ cub Salad oil
1 dash Black pepper

Preparation:

1. Remove and discard stems from spinach; you should have about 6 cups leaves. Mix lightly with about two-thirds of the dressing; arrange or 4 salad plates.

2. Arrange mushrooms in rows on opposite sides of each portion of spinach.
Place tomato wedges along other sides. Drizzle remaining dressing over mushrooms and tomatoes.

3. Scatter cheese cubes over spinach. Sprinkle grated eggs over cheese.
Serve at once.

Creamy Mustard Dressing: beat egg yolk with vinegar, mustard, salt, tarragon, and pepper. Using a whisk or fork, gradually beat in oil. Makes about 2/3 cup.

Recipe By : the California Culinary Academy

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Les' Liver Spread

Servings: 1 Servings

Ingredients:

1 pound Chicken livers
1 Stick butter (preferred) ormargarine
4 ounce Cream cheese
½ teaspoon Garlic powder
¼ teaspoon Onion powder
Salt and pepper to taste
5 Scallions chopped fine

Preparation:

Melt butter in a saucepan being careful not to burn it. Add chicken livers.
Saute until livers are cooked through. Turning occasionally to prevent sticking. Place livers and butter from pan in a food processor. Add remaining ingredients. Process until mixture is smooth. Pour into a bowl, glass bread pan or mold. Chill over night. Serve on multigrain bread or with crackers with sliced radishes for a taste treat.

*NOTE: This mixture can be unmolded by setting dish in hot water for several seconds. Makes a nice addition to a buffet. Surround with sliced radishes and have aplte of crackers and/or bread quarters nearby.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Uduido@aol.com on Feb 24, 1997.

Les Mendiants (Lemon Cream and Nut Cookies)

Servings: 35 Servings

Ingredients:

TORTE PASTRY:
10 ½ ounce Unsalted butter, melted
1 2/3 cub Confectioners' sugar
2 large Eggs
3 ¾ cub Flour, sifted

LEMON CREAM:
3 Eggs
1 2/3 cub Sugar
11 ounce Unsalted butter, softened
3 Lemons, juiced and zestsgrated

TOPPING:
35 Prunes, pitted and halved
3 ounce Whole almonds, toasted
3 ounce Hazelnuts, toasted
6 ounce Walnut halves
6 ounce Raisins, soaked in rum untilplump, and drained
70 1-inch pieces candiedorange peel

Preparation:

The colors the fruits used in the cookies suggest those of the robes forn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.

Torte Pastry: In the bowl of an electric mixer fitted with a paddle, cream together butter and sugar until light. In a small bowl, whisk 1 egg. Pour ½ of the whisked egg into butter and sugar mixture, reserving the remaining half for another use. Add the remaining whole egg and blend mixture well. Remove paddle and replace with a dough hook. Add flour, mixing thoroughly. Form dough into a ball, wrap in waxed paper and refrigerate 2 hours.

Roll dough out to a thickness of slightly more than ⅛ inch. Cut dough into 35 1 ½-inch ovals with pointed ends and place on ungreased cookie sheets. Bake in a preheated 350F oven 15 to 20 minutes, or until cookies are a light caramel color. Lemon Cream: In a small saucepan over medium-high heat combine eggs, sugar, butter, lemon juice and lemon zest.
Bring mixture to a goil, stirring continually with a wooden spoon. Boil gently for 30 seconds. Transfer mixture to a bowl, cover and chill thoroughly. Assemble: Spread each cookie with 1 heaping tablespoon of lemon cream and top with 2 prun halves, 2 almonds, 2 hazelnuts, 2 walnut halves, 7 raisins and 2 pieces candied orange peel. Makes approximately 35 cookies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Les Merveilles De la Mer En Crepes

Servings: 4 Servings

Ingredients:

½ pound Butter
½ cub Chopped green onions
½ cub Sliced mushrooms
3 teaspoon Flour
½ cub White wine
1 quart Light cream
3 Or
4 Egg yolks
½ pound Lobster meat
½ pound Cooked shrimp; pieces
½ cub Cooked crabmeat
2 teaspoon Cognac
8 Thin pancakes or crepes

Preparation:

Saut‚ green onions and mushrooms in half of the butter; add flour and cook 2 to 3 minutes. Add wine and cream; simmer 8 to 10 minutes. Remove from fire and stir in beaten yolks (add enough to have sauce medium consistency). Saut‚ seafood in remainder of butter for 4 to 5 minutes. Add cognac; ignite. Add half the sauce to seafood. Divide seafood and sauce between the eight crepes; roll up. Use remainder of sauce over crepes.

MASSON'S RESTAURANT FRANCAIS

7200 PONCHARTRAIN BOULEVARD

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Les Mignons De Veau Au Citron

Servings: 4 Servings

Ingredients:

1 Lemon
1 cub Cold water
1 teaspoon Sugar
21 ounce Veal tenderloin; cut in 8pieces and trimmed of fat;or-
4 Veal cutlets; cut 1 inchthick and trimmed of fat
Salt to taste
Pepper to taste
½ cub Butter
8 tablespoon White wine
2 tablespoon Chopped parsley

Preparation:

With a vegetable peeler, peel the lemon and cut peel into julienne strips.
Put strips in ½ cup water, bring to a boil, drain, and refresh with cold water. Combine strips, ½ cup water and sugar. Simmer until water has evaporated. Season the veal and cook over moderate heat in 1/3 of the butter for about 5 minutes per side. Remove veal and keep hot. Pour off the butter but DO NOT WASH PAN. Add wine and deglaze the pan reducing the wine to 2 Tablespoons. Add the remaining butter and mix well. Do not boil. Add parsley and lemon strips and heat through. Arrange veal on plates and pour remaining juice into the sauce. Pour sauce over veal and garnish with lemon slices. Yield: 4 servings.

MARILYN HUSSMAN AUGUR

(MRS. JAMES)

DALLAS, TX

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Les Oeufs Forestiere

Servings: 4 Servings

Ingredients:

½ cub Flour
2 cub Cold milk
4 tablespoon Butter
¼ teaspoon Salt
⅛ teaspoon White pepper
Nutmeg
4 Eggs
1 1/3 cub Grated Swiss cheese
1 ½ cub Chopped fresh mushrooms
2 tablespoon Butter
2 tablespoon Minced shallots
1 tablespoon Flour
4 tablespoon Heavy cream
2 tablespoon Parsley; chopped
Salt & pepper

Preparation:

Eggs: Gradually beat milk into flour with a whisk. Stir slowly over moderate heat until it boils & thickens. Remove from heat. Beat in butter, seasonings, then eggs one at a time, and finally one cup cheese. Turn half into buttered baking dish. Spread filling on top and cover with remaining egg mixture. Sprinkle remaining cheese on top, dot with butter, and bake at 400 for 25 minutes. Sprinkle on flour and stir for 2 minutes without browning. Remove from heat and stir in cream. Return to medium heat and stir until thickened. Add additional cream if too thick. Stir in parsley.
Season to taste.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Les Rilletes De Tours (Pork Spread)

Servings: 1 Servings

Ingredients:

¾ pound Fresh pork fatback
1 tablespoon Coarse salt
9/16 pound Fresh, lean, boneless pork
2 Plump cloves garlic,unpeeled
1 Branch dried thyme
1 Bay leaf
3 Peppercorns
1 cub Water

Preparation:

Makes about 1 pound.

1. Remove the rind from the fatback. Discard it or save it for another purpose.

2. Work the salt into all surfaces of the meat. Place it in a noncorrosive bowl, cover it, and refrigerate it overnight.

3. Next day, dry the meat by patting it with paper towels. Don't be at pains to remove the salt. Cut both the fat and the lean meat into small thin pieces about 2 inches by ¼ inch.

4. Preheat the oven to 300^F

5. Wrap the garlic, thyme, bay leaf and peppercorns in a piece of cheesecloth and tie it up securely. Put this sachet at the bottom of an ovenproof earthenware pot (you can use a beanpot with a lid) Put the chopped meat in the pot and add the water. Seal the pot with a piece of aluminum foil and press the lid down over the foil into the lid groove of the pot.

6. Put the pot on the center rack of the oven and bake it for 3.½ hours.
Turn off the oven, but leave the pot in there for another ½ hour.

7. Place a large, stout sieve over a bowl. Break the seal on the pot and empty the contents into the sieve. Discard the sachet.

8. Break the bits of meat apart with your fingers. Then, working with 2 forks, pull the fibers apart. This operation is very essential for genuine rilletes, which are not a paste. They are very finely shredded pork and fat. (Don't make the mistake of putting the meat into the food processor and making a fine pate of it.)

NOTE: You may eat the rilletes all at once if you like, but mix the shredded meat with a little of the dripping in a ratio of 2 parts shredded meat to 1 part dripping. You may also pack the rilletes into jars or pots and pour the dripping over them. Make certain that the dripping covers the rilletes at least ¼ inch deep. Cover the tops of the pots or jars with foil. They will keep for a month or so under refrigeration. Make sure your pots are sterilized. An easy way to do that is by washing them well and rinsing them out with a few drops of Cognac. Be sure that the spread is at room temperature when you serve it. If you try to eat it cold, you will be astonished how tasteless and greasy it seems. When it is served at room temperature you get the full benefit of the long cooking, and the faint, savory perfume and taste of the garlic and herbs. The spread is at its best on crusty, freshly baked French bread.

Source: French Cooking En Famille

From The Cookie Lady's Files

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Les Toquettes (Sugar on Snow)

Servings: 1 Servings

Ingredients:

*** NON NE *****

Preparation:

In a large saucepan place 4 to 5 cups maple syrup. Bring to a boil over high heat. Watch closely, as it easily boils over if the pan is not large enough. Then cook over medium heat until the candy thermometer register 230 to 232 degrees F.

Have bowls filled with clean snow (or shaved ice). Dribble the hot syrup over the snow by spoonfuls. It sets quickly. Pick up with a wooden stick or a spoon and eat. After the sweetness, drink a large goblet of cold clear sap, right from the tree. A treat to be had once a year!

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 20, 1997

Lesco Stew

Servings: 2 Servings

Ingredients:

1 Onion
2 tablespoon Oil
6 Capsicums [Bell peppers.S.C.]
4 large Tomatoes
½ cub Rice
Salt

Preparation:

Slice the onion and fry in the hot oil. Meanwhile, remove the seeds and membranes from the peppers and cut into rings or pieces, and chop the tomatoes. Add the tomato, then the capsicum to the onion and let them soften. After ½ an hour add the rice and the salt to taste.
Reduce the heat to low, cover and braise until the rice is cooked and the tomato pulpy.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Lesleigh's Whole Grain Batter Bread

Servings: 12 Servings

Ingredients:

1 cub Rice or soy milk *
¼ cub Sugar
¼ cub Maple syrup
4 teaspoon Salt (uh, is this right? KM)
1 cub Water
6 teaspoon Yeast
3 teaspoon Egg replacer
6 tablespoon Water
1/3 cub Uncooked oatmeal
¼ cub Wheateena cereal; cooked in
1 cub -Water, and cooled
2 cub Whole wheat flour
3 cub All purpose flour

Preparation:

NOTE on rice or soy milk: if it's a thick milk, dilute it to the consistency of cow's milk)

Simply mix all ingredients until all is blended.Dough will be very sticky.Divide evenly into 2 oiled or sprayed with Pam loaf pans.Allow to rise until doubled (it's a pretty dense bread,but on a warm day,rising should be completed in about 4 hours) Bake in a preheated 375 degree oven for about 1 hour. Terrific for sandwiches or as a breakfast food!

FROM: L HERSHKOWITZ (BDBG15B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Leslie Friedman's Peach Pizza

Servings: 1 Servings

Ingredients:

1 ¼ cub Flour
1 teaspoon Sugar
Pinch of salt
1 Stick Ice cold butteror margarine
3 tablespoon Ice water or enough to forma dough
½ cub Almonds; chopped fine
2 tablespoon Flour
2 tablespoon Sugar
Peaches (enough to cover dou

Preparation:

Recipe by: Gourmet 1993 Make pastry by blending flour, sugar, salt, butter and ice water. Form dough into a disk, chill it, wrapped in plastic wrap for ½ hour and roll it out into a big circle or rectangle. Put the dough on a baking sheet and turn up the edge for form a shallow rim. Chill the dough for 30 minutes.

Chop almonds and add 2 tbls. flour and 2 tbls. sugar. Sprinkle the mixture over the dough.

Cut enough peaches into thin slices to cover the dough in one layer in some attractive overlapping pattern and arrange them on the dough. Bake the pizza at 375F for 30 minutes or until the crust is golden.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Leslie Newman and Barbara Bretton's Banana Bread

Servings: 1 Servings

Ingredients:

2 cub Sifted flour
1 teaspoon Baking soda
½ teaspoon Salt
3 Large, VERY RIPE bananas(downright ugly-looking isbest)
¼ pound Soft butter
1 cub Sugar
2 Eggs
2/3 cub Walnuts
Lots of cinnamon
About 1 T vanilla

Preparation:

Tony: This is our favorite banana bread. It's based on Leslie Newman's recipe in her book "Feasts." Let me know what you think.

Preheat oven to 350 degrees. Butter a loaf pan. Dust with flour. Cream butter and sugar until very fluffy. Add vanilla. Add eggs. Add cinnamon.
Add flour mixture, only until blended. Beat in mashed bananas. (Bananas should be chunky.) Stir in nuts. Pour in flour pan. Bake about one hour.

Posted to EAT-L Digest 13 Sep 96

From: Barbara Bretton <bretton5@ECLIPSE.NET>

Date: Sat, 14 Sep 1996 13:45:02 -0400

Leslie Webb's Green Beans

Servings: 1 Servings

Ingredients:

2 pound Fresh green beans
1 large Onion
Diced bacon

SAUCE:
1 cub Mayonnaise
2 Hardboiled eggs; chopped
1 tablespoon Horseradish
Salt and pepper to taste
1 Lemon ; juice of
1 ½ teaspoon Minced parsley

Preparation:

Cook 2 pounds fresh green beans with 1 large onion and diced bacon in a little water, until tender. Drain well.

Sauce: Mix sauce with hot beans and bake until bubbly.

Posted to TNT Recipes Digest by "Carol Burciaga" <burciaga@bellsouth.net> on May 7, 1998

Leslie's Cranberry Salad

Servings: 1 Servings

Ingredients:

1 Bag fresh cranberries --
Chopped
2 cub Sugar
2 Envelopes
1 large Container Cool Whip
1 can Crushed pineapple --
Drained
Plain gelatin

Preparation:

Chop berries in food processor, but do not pulverize them. Mix berries with sugar, 1 ½ envelopes gelatin and drained pineapple. Combine well and let stand at least an hour to allow for the juices to mellow, sugar to dissolve and gelatin to thicken. Fold in Cool Whip gently but thoroughly.
If fruit settles to bottom of the bowl, add remaining gelatin. Judge the amount of sugar by the tartness of the berries.

Recipe By : LoisO43779

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Leslie's French Potatoes

Servings: 6 Servings

Ingredients:

½ cub Milk or cream
3 Large baking potatoes
½ cub Sour cream
¾ cub Grated chedder cheese
¼ cub Finely minced onion
½ teaspoon Worcestershire Sauce
2 tablespoon R/G Sauce (see
1 Salt and pepper to taste
1 Chopped chives

Preparation:

Microwave potatoes for about 20 minutes. Retaining skins, scoop potato from skins and whip with the rest of the ingredients until smooth. Repack skins with the potato mix and serve. Garnish with chopped chives.

R/G SAUCE:
Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy!

Jeff Viets

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Leslie's Pasta Salad

Servings: 1 Servings

Ingredients:

2 cub Spiral macaroni; (measuredry, then cook and drain)
¾ cub Sliced pepperoni
1 can (4 oz) sliced mushrooms;drained
¼ cub Chopped green pepper
1 small Onion; chopped fine
¼ cub Sliced black olives
1 Basket cherry tomatoes;halved
Bottled ItalianDressing...yourchoice...whatever you havea coupon for...

Preparation:

1. Combine macaroni, pepperoni, mushrooms, green pepper, onion, and olives.
Fold to mix ingredients well. Top with tomatoes.

2. Just before serving, pour Italian dressing over the salad, and toss lightly to coat. (How much you use is up to you, but use enough to coat salad well.

3. Serve immediately.

Notes: This is best if you add the dressing just before serving. You can make it, toss it, add tomatoes, and refrigerate. Then do the dressing before serving.

Measurements do not have to be exact. I usually just "eyeball" it and measure nothing. Besides, my family likes a bit more pepperoni anyway.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec 20, 1997

Lesson: Crackling Candy Apples

Servings: 8 Servings

Ingredients:

8 small Red apples
2 cub Granulated sugar
1 cub Water
½ cub Corn syrup
¼ teaspoon Red food colouring

Preparation:

1. Remove stem from each small apple; insert wooden stir-stick, for holding, in centre of stem end. Set aside. Grease baking sheet; set aside.

2. In 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup; cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved. Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush, dipped in hot water to prevent crystallization.

3. Boil, brushing down side occasionally but not stirring, for 15-25 minutes or until soft-crack stage of 290F 143C on candy thermometer, or until ½ ts syrup dropped into cold water separates into hard but pliable threads.

4. Remove syrup from heat; very quickly stir in red food colouring.
Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops.

5. Holding each apple by the wooden stick and tilting the saucepan, swirl each apple in candy syrup until well coated all over.

6. Lift apple and quickly swirl over pan to allow excess to drip off. Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened.

Tip: Choose the reddest small apples available. Macintosh, Spartan and Courtland apples are excellent.

Watch the boiling sugar mixture carefully, because the temperature rises quickly near the end of the cooking process and the mixture burns easily; plunging the pan into ice water stops the cooking and prevents burning.
Wear rubber gloves when swirling the apples to avoid sugar burns.

Store apples, loosely covered with plastic wrap, for up to 2 days at room temperature.

Source: Canadian Living magazine, Oct 94 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lethal Layers

Servings: 32 Bars

Ingredients:

½ cub Butter, sweet
½ cub Sugar, dark brown
1 cub Flour, all-purpose
1 cub Pecan halves
2 Eggs
1 cub Sugar, dark brown
1 teaspoon Vanilla extract
½ teaspoon Salt
1 teaspoon Baking powder
Flour; additional
1 cub Chocolate chips

Preparation:

Preheat oven to 375 F. In food processor, combine first three ingredients with the metal blade until crumbly. This can also be done with two knives or a pastry cutter. Pat this crust into a buttered 9" x 13" pan. Bake for 10 minutes. Cool.

When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in the bottom of a ¼ cup measure; fill the rest of the measure with flour. Stir into the egg mixture. Pour over crust. Sprinkle chocolate chips evenly over mixture. Bake at 375 F. for 20 minutes or until center is baked. Cool, then cut into 32 pieces.

---*Dying for Chocolate*
Diane Mott Davidson

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip

Leti Labell's Tuna Casserole Supreme

Servings: 4 Servings

Ingredients:

1 can (10.75-oz) cream of mushroomsoup
1 cub Evaporated skim milk
½ cub Shredded cheddar cheese (Iused white cheddar)
1/3 cub Low-calorie mayonnaise
¼ cub Sherry (plus about atablespoon more)
2 can (7-oz) tuna (I used solidwhite tuna)
4 ounce Macaroni (I used shells)
1 medium Onion; sliced very thin
1 can (small) mushrooms (4 oz?)
1 cub Frozen peas

Preparation:

From: Leti.Labell@f104.n109.z1.fidonet.org (Leti Labell)

Date: 27 Feb 94 09:13:42 -0500

Last night I didn't feel too well and I needed some "comfort food," so I came up with this recipe. Cook macaroni according to package instructions.
While macaroni is cooking, combine soup and milk. Bring to a boil, stirring often. Remove from heat and stir in the cheese and the mayonnaise. Blend in the sherry. Combine with the rest of the ingredients. Spray a 2-quart casserole with non-stick cooking spray. Add the tuna mixture and bake, covered, at 350 degrees for 25 minutes. Makes 4 servings.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lettuce and Coconut Chutney

Servings: 10 Servings

Ingredients:

¾ cub Coconut, flaked
1 ¾ cub Hot water
½ Head lettuce, washed,chopped coarsely
2 Chili Peppers, Green, Hot,Fresh; seeded & chopped
1 teaspoon Tamarind paste
½ teaspoon Salt; or to taste
½ teaspoon Cumin,ground

Preparation:

1. Pour half the water & all the coconut in a 4 pint bowl or casserole.
Cover & cook on 100% (high) power for 2 minutes.

2. Stir the coconut & add the remaining water. Spread the lettuce leaves on top evenly, recover & cook on 100% power for 2 minutes.

3. Stir the contents, cover & let stand for 5 minutes, then uncover & allow to cool for 15-20 minutes.

4. Put the coconut & lettuce mixture, chile peppers & tamarind in a food processor & chop coarsely.

5. Add the salt & cumin & blend for a few seconds longer.
Recipe By : The Complete Indian Cookbook

Posted to FOODWINE Digest 25 November 96

Date: Mon, 25 Nov 1996 18:27:32 -0500

From: Randee Fried <Noellekk@AOL.COM>

NOTES : Here is an easy way to use up lettuce leaves which are not crisp enough to

use in a salad.

You can substitute 1 ½ Tablespoons for the lemon juice.

For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to every

minute stated in recipe. 600 watts: add 20 seconds to every minute stated in

recipe. 650 watts: only a slight increase in overall time necessary.

Lettuce and Courgette Soup

Servings: 4 Servings

Ingredients:

2 teaspoon Vegetable oil
1 To 2 garlic cloves crushed.
1 medium Onion chopped.
1 pound 480 g courgettes trimmed and
Sliced
1 pint 600 ml vegetable stock.
1 Round lettuce washed and
Shredded
Few sprigs of parsley.
Half pt 300 ml skimmed milk
1 tablespoon Cornflour blended with a
Little water.
pinch Nutmeg.
Salt and pepper.

Preparation:

1. Heat the vegetable oil in a large saucepan and saute the garlic and onion together for 3 to 4 minutes until softened. Add the courgettes and cook stirring for 2 more minutes.

2. Add the stock to the saucepan and bring to the boil. Lower the heat and add the lettuce and parsley. Cover and simmer for 20 minutes.

3. Blend the soup in a liquidiser or food processor until smooth. Return to the saucepan and add the milk and blended cornflour, then heat gently until thickened slightly. Season with the nutmeg salt and pepper according to taste.

4. Serve one portion piping hot in a warmed soup bowl. Alternatively the soup may be cooled and served chilled.

5. To freeze the remaining soup cool quickly and divide between three rigid containers. Seal label and freeze for up to three months. Defrost and re-heat gently to serve.

Preparation 10 minutes. Cooking 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lettuce and Fruit Salad with Poppy Seed Dressing

Servings: 14 Servings

Ingredients:

FRUIT SALAD:
3 can Mandarin orange; drained,(11 oz ea.)
3 Grapefruit, pink; peeled,seeded and sectioned
6 Bibb lettuce heads; torn inbite size pieces

POPPY SEED DRESSING:
¼ cub Onion; chopped (to ½ cup)
¾ cub Vinegar, tarragon
2 tablespoon Vegetable oil
2 ½ tablespoon Poppy seeds
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dry mustard
¾ cub Oil, vegetable

Preparation:

Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing.

Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add ¾ cup vegetable oil, continuing to blend until thick. Pour into a jar with a tight-fitting lid, and chill. Shake well before serving. Yield: 2 cups Food Exchange per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.
Nancy O'Brion's Notes: Would for sure use less OIL!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Lettuce and Green Bean Salad

Servings: 6 Servings

Ingredients:

1/3 cub Onion; chopped
1 teaspoon Salt
dash Pepper
¼ cub Cider vinegar; plus
2 tablespoon Cider vinegar
½ teaspoon Sugar
1 medium Head lettuce; torn in bite-size pieces
4 cub Green beans; cooked, drained
3 slice Bacon; diced
2 Eggs; hard-cooked, chopped

Preparation:

Combine first 5 ingredients, and set aside. Place lettuce in a large salad bowl, and pour hot green beans on top. POur onion mixture over beans. Cook bacon until crisp; pour bacon and drippings over green beans. Toss lightly, and sprinkle eggs over top.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Lettuce and Herb Soup+

Servings: 4 Servings

Ingredients:

1 cub White wine
1 cub Water
4 small Heads
2 cub Stale French bread -- cubed
2 cub Buttermilk
2 Cloves garlic -- chopped
4 teaspoon Scallions -- minced
4 tablespoon Fresh oregano -- chopped
4 teaspoon Fresh rosemary -- chopped
4 teaspoon Fresh thyme -- chopped
½ cub Fresh basil -- chopped
4 teaspoon Fresh lemon juice
1 teaspoon Kosher salt plus more to
Taste
Ground black pepper to
Taste
Boston lettuce -- cored

Preparation:

Bring the wine and water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover, and steam until wilted, about 3 minutes. Transfer the lettuce to a blender and add the bread, buttermilk, and garlic. Blend until smooth. Stir in the scallions, oregano, rosemary, thyme, basil, lemon juice, salt and pepper. Refrigerate until chiilled.
taste and adjust seasoning. Divide among 4 bowls and serve immediately.

Serves 4 as a main course.

Posted by Mary Riemerman

Recipe By : "A Well Seasoned Appetite" by Molly O'Neill

From: Mary Riemerman Date: 05-04-96 Posted to MM-Recipes Digest V4 #044 by BobbieB1@aol.com on Feb 12, 1997.

Lettuce and Tomato Salad

Servings: 100 Servings

Ingredients:

67 TOMATOES FRESH
4 pound LETTUCE FRESH

Preparation:

1. TRIM, WASH, AND PREPARE LETTUCE AND TOMATOES AS DIRECTED ON RECIPE CARD M-GUIDELINES.

2. SEPERATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.

3. SLICE EACH TOMATO INTO 6 SLICES.

4. ARRANGE 4 SLICES TOMATOES ON EACH LETTUCE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 22 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 21 LB 14 OZ SLICED TOMATOES.

Recipe Number: M03300

SERVING SIZE: 4 SLICES T

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lettuce Blossom

Servings: 2 Servings

Ingredients:

½ teaspoon Garlic; chop
½ pound Pork butt; minced
¾ teaspoon Salt
1 teaspoon Sugar
1 tablespoon Soy sauce
¼ cub Waterchestnuts; diced
¼ cub Bamboo shoots; diced
¼ cub Celery; diced
¼ cub Carrots; diced
¼ cub Brown onion; diced
2 Chinese dry black mushrooms
1/3 cub Green peas

Preparation:

Recipe by: Jo Merrill Prepare all ingredients before you begin cooking.
Season pork with the salt, sugar and soy sauce. Soak mushrooms in water then drain and chop. Stir-fry all ingredients over high heat. Heat wok then add 2 tablespoons of salad oil. Stir fry all ingredients in order given.
Next, drizzle 1 ½ teaspoons of Chinese cooking wine down side of wok.
Immediately add ½ teaspoon sesame oil, 2 tablespoons peanuts, finely chopped, and pepper to taste. Mix all the ingredients well. Wrap in lettuce leaves and serve. Serves 2-3. Recipe from Yet Wah in the Glasshouse Center in San Diego, California---Jo Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lettuce Bread

Servings: 1 Lge.loaf

Ingredients:

1 ¼ cub Sugar
½ cub Corn oil
2 Eggs
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
⅛ teaspoon Mace
⅛ teaspoon Ginger
1 ½ cub All-purpose flour, sifted
1 ½ teaspoon Grated lemon rind
1 teaspoon Lemon juice
1 ½ cub Finely chopped romaine orany dark green lettuceleaves
½ cub Chopped pecans

Preparation:

Preheat oven to 350 degrees. Combine sugar, oil, and eggs, beating well.
Add dry ingredients, lemon rind, and lemon juice, mixing well. Remove spine from lettuce. Finely chop remaining green leafy part, and add it and pecans to mixture. Pour batter into a greased, floured nine by five inch loaf pan or into two to three smaller loaf pans. Bake for one hour. If small pans are used, insert a tester in to the center of the bread after 30 minutes.
When tester is clean, the bread is baked. Cool ten minutes; remove from pan and cool until firm. Yield: 1 large or 2 to 3 small loaves. Planning: Must prepare ahead. Prep. Time: 30 minutes Baking Time: 1 hour. Typed in MMFormat by cjhartlin@msn.com

Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jun 1, 1998

Lettuce Butter Saute

Servings: 4 Servings

Ingredients:

1 Lettuce, leaf; 1 head
2 tablespoon Butter
½ small Garlic clove; crushed
2 tablespoon Sour cream; or table cream
1 dash Nutmeg; freshly ground

Preparation:

Separate the lettuce leaves. Wash and dry. Cut into bite sized pieces.
(Lettuce will measure about 8 cups). Melt the butter in a wide saucepan, over medium heat. Add the garlic and stir for a minute. Stir in lettuce just until evenly coated with butter. Add the sour cream and nutmeg and stir over medium heat until lettuce is warm but still crunchy. Per serving:
68 calories, 3.5 carbohydrates, 6 g fat, 67.8 mg calcium, 1.4 mg iron, 1.3 g fiber SERVES: 4

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lettuce Dish (Gemusesalat)

Servings: 1 Servings

Ingredients:

4 slice Bacon
1 Onion -or-
4 Scallions, sliced
¼ cub Cidar vinegar
1 tablespoon Sugar
½ teaspoon Salt
⅛ teaspoon Black pepper
1 ½ quart Shredded lettuce
2 Hard cooked eggs, sliced

Preparation:

Saute bacon until crisp. Remove. Crumble. Reserve. Brown onion in bacon drippings. Add vinegar, sugar, salt and pepper. Bring to a boil. Pour over lettuce. toss. Garnish with crumbled bacon and sliced eggs.

Posted to Recipe Archive - 29 Sep 96

submitted by: LeiG@aol.com

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

Lettuce Hamburger Relish

Servings: 4 Servings

Ingredients:

3 cub Chopped Lettuce
1 cub Mayonnaise
1 cub Mustard
Salt And Pepper

Preparation:

Mix ingredients together thoroughly. Spread on top of hamburgers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lettuce Muffins

Servings: 12 Servings

Ingredients:

WET MIX:
1 small Onion; diced
2 Eggs
¼ cub Oil
½ teaspoon Salt
½ cub Chopped parsley
1 ½ -(up to)
2 cub Shredded lettuce
½ teaspoon Chili sauce
¼ teaspoon Black pepper
1 cub Milk
½ cub Grated cheddar cheese

DRY MIX:
2 ½ cub Self-raising flour

TOPPING:
½ cub Grated cheese mixed with:
2 tablespoon Sesame seeds

Preparation:

Preheat the oven to 400øF, grease muffin pans. Place all the wet mix ingredients in a bowl & mix thoroughly. Add the flour & stir until well combined. Place the mixture in the pans, sprinkle with topping & bake for 25-30 mins. Remove from pans soon after cooking to prevent them sweating.
Makes 12. Suitable for cholesterol free cooking (use only egg whites, non-fat milk, replace cheese with with ½ Tbsp oil, leave cheese out of topping). Variations:

1. Lettuce & Bacon or Ham-Add ½ cup finely shredded bacon/ham to the wet mix.

2. Lettuce & Prawn-Add ½ cup cocktail prawns to the wet mix. Omit the parsley & add 1.½ tsp dried tarragon.

3. Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix. Note: This muffin is delicious served warm with soups, and compliments a dinner menu with fillet steak & salad.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lettuce Packages

Servings: 1 Servings

Ingredients:

1 Head lettuce
¼ pound Bamboo shoots
12 Water chestnuts
½ pound Green beans
¾ cub Roasted peanuts
4 tablespoon Peanut oil
1 teaspoon Salt
1 tablespoon Minced garlic
1 pound Coarsely ground pork
1 tablespoon Dry sherry
¼ cub Water
2 tablespoon Oyster sauce
1 teaspoon Sugar
1 teaspoon Sesame oil (Chinese kind)
¼ cub Hoisin sauce

Preparation:

Preparation:

Remove from the head of lettuce a dozen or more of the largest and crispest leaves. Set them aside in a serving bowl. Dice the bamboo shoots, water chestnuts, and green beans into ¼ inch cubes. Mince the peanuts and set aside with the bamboo shoots and water chestnuts.

Cooking:

Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add 2 tablespoons of the peanut oil, ½ teaspoon of the salt, and the garlic.
Stir for about 30 seconds or until the odor of the garlic has become pungent. Add the pork and the sherry. Stir-fry for 1 minute or until the pork is completely gray. Remove the pork to a warm platter.

Reheat the pan. Add the remaining peanut oil and the remaining salt. Just before the oil begins to smoke, (never have figured out how to determine this <G>) add the green beans and stir fry for 1 minute. Add the water.
Cover and cook for ½ minute.

Uncover the pan and add the bamboo shoots, water chestnuts, peanuts, oyster sauce, and the pork. Stir-fry for 1 ½ minutes. Just before removing the pan from the heat stir in the sesame oil.

Each participant serves herself by taking a lettuce leaf, spreading it with hoisin sauce, putting about 2 tablespoons of the pork mixture in the centre of the leaf, and wrapping the leaf around the filling. Eat finger-fashion.

One can use asparagus rather than beans or chicken rather than pork - I've also used shrimp.

Posted to recipelu-digest Volume 01 Number 229 by "sasha" <sasha@worldchat.com> on Nov 9, 1997

Lettuce Roll-Ups

Servings: 1 Servings

Ingredients:

3 large Lettuce leaves
1 tablespoon Cream cheese; softened
1 tablespoon Sunflower or sesame seeds

Preparation:

From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>

Date: Sat, 6 Jul 1996 07:11:10 +0000
Wash lettuce and dry on paper towel. Spread 1 tsp. cream cheese on each lettuce leaf. Sprinkle with sunflower or sesame seeds and roll up. Fasten with a toothpick. Serves 1.

TIPS FOR KIDS: If you cut your vegetables in small enough pieces you can actually roll them around on your plate and they can really be a lot of fun!

(Source: "Brown Bagging It: Creative Lunch and Snack Ideas for Kids" by Cheryl Miller - Fort Collins, Colorado)

EAT-L Digest 5 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lettuce Salad

Servings: 4 Servings

Ingredients:

1 Lettuce
A few spring onions
3 tablespoon Olive oil
1 tablespoon White vinegar
½ teaspoon Salt
1 pinch Black pepper
½ teaspoon Basil
½ teaspoon Chopped garlic

Preparation:

Wash lettuce & separate the leaves. Allow to drain. Beat the rest of the ingredients in a bowl. Add lettuce leaves & turn them gently so that all the leaves become coated with the dressing.

Jack Santa Maria, Greek Vegetarian Cookery

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lettuce Salad with Avocado

Servings: 1 Servings

Ingredients:

1 Ripe avocado; peeled, pittedand mashed
1 Scallion; white part only,finely chopped
1 Clove garlic; minced
1 tablespoon Lemon juice
½ teaspoon Chili powder
¼ teaspoon Hot red pepper sauce
1 Tomato; diced
1 pound Packaged salad
½ cub Croutons

Preparation:

Combine all ingredients, except lettuce and croutons, in a bowl. Add salt and pepper to taste and mix thoroughly. Chill avocado mixture until ready to serve. Toss with lettuce and croutons.

Per serving: calories 128, fat 8.0g, 56% calories from fat, cholesterol 0mg, protein 1.9g, carbohydrates 12.5g, fiber 7.1g, sodium 56mg.

MC Fortmatted and MC Busted by Barb at PK <abprice@wf.net>

NOTES : Prep: 10 min, plus chilling time.

Recipe by: Meals For You Web Site

Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 12, 1998

Lettuce Soup

Servings: 3 Servings

Ingredients:

2 tablespoon Butter or margarine
2 tablespoon Flour
1 can About (10 oz) chicken broth
1 can About (10 oz) water
½ small Head lettuce, cored andcoarsely chopped
¼ cub Thinly sliced celery
1 tablespoon Chopped watercress
Salt and pepper

Preparation:

1. Melt butter in a saucepot; stir in flour and cook until bubbly. 2.
Gradually stir in chicken broth and water; bring to boiling, stirring constantly. Cook 1 minute. 3. Stir in lettuce, celery, and watercress.
Season with salt and pepper to taste. Cook until vegetables are crisp-tender, about 5 minutes.

Lettuce Soup with Rice and Lemon-Martha Stewart Living

Servings: 6 Servings

Ingredients:

1 Bunch watercress
1 small Head Boston lettuce
2 tablespoon Unsalted butter
1 ½ cub Chopped leek, white andlight-green parts only
¾ cub Chopped celery leaves
1 tablespoon Plus 2 t finely chopped mint
½ teaspoon Salt
3 cub Basic Chicken Stock
1 cub Water
2 large Eggs
¼ cub Fresh lemon juice
Freshly ground pepper
¾ cub Cooked white rice

Preparation:

1. Discard bottom 1 ½ to 2 inches of thick stems from watercress; coarsely chop remaining leaves and stems. Core lettuce, rinse well, shake dry, and coarsely chop.

2. Heat butter in a heavy-bottomed 3-quart saucepan and add watercress, lettuce, leeks, celery leaves, 1 T of mint, and salt. Cover and cook over medium-low heat until just tender, about 10 minutes.

3. Add stock and water, bring to a boil, and simmer, covered, for 30 minutes.

4. In a small bowl, whisk eggs with lemon juice to blend, then slowly whisk in ½ C of soup. Slowly whisk this mixture into soup pot and cook, stirring, over low heat until slightly thickened, about 1 minute. Do not let soup boil. Add pepper and adjust seasonings. Add rice and garnish with remaining mint.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.

Lettuce Wedge Salad

Servings: 100 Servings

Ingredients:

13 ½ pound LETTUCE FRESH

Preparation:

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. M-GUIDELINES.

2. CUT EACH HEAD INTO 8 WEDGES. COVER; REFRIGERATE UNTIL READY TO SERVE.

Recipe Number: M03301

SERVING SIZE: 1 WEDGE (2

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lettuce Wedge with Poppy Seed Dressing

Servings: 6 Servings

Ingredients:

1/3 cub Vinegar; White
1 ½ tablespoon Onion Juice
½ cub Sugar
1 teaspoon Mustard; Dry
1 teaspoon Salt
1 cub Vegetable Oil
2 tablespoon Poppy Seeds
Iceberg Lettuce; Head Of

Preparation:

In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low. Whisking constantly, pour in oil in a slow thin stream, and continue to beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lettuce Wedges with Avacado Dressing

Servings: 8 Servings

Ingredients:

1 Ripe avacado
1 tablespoon Lemon juice
¼ teaspoon Worcestershire sauce
1/3 cub Vegetable oil
¼ cub White wine vinegar
¼ cub Dairy sour cream
¾ teaspoon Onion salt
1/3 cub Crumbled blue cheese
¼ cub Medium white wine
Lettuce wedges

Preparation:

Cut avacado lengthwise in half; remove pit. Scoop out fruit; mash. Stir in sour cream, lemon juice, onion salt and Worcestershire sauce.¶ Mash cheese with fork; stir in oil, wine and vinegar. Mix with avacado mixture. Cover and refrigerate until chilled, at least 2 hours. Serve over lettuce wedges.¶

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lettuce with Pomegranate and Pine Nuts

Servings: 4 Servings

Ingredients:

2 tablespoon Pine nuts
10 Spinach leaves, rinsed & trimmed
5 cub Leafy green lettuce, torn
2 tablespoon Extra-virgin olive oil
Salt & pepper
¼ cub Pomegranate seeds
2 tablespoon Lemon juice

Preparation:

Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar shape & cut crosswise into ⅛" chiffonade or shreds. Combine lettuce & spinach in a salad bowl. Drizzle with oil, season with salt & pepper, toss to mix. Sprinkle with pomegranate seeds, pine nuts & lemon juice.

Yamuna Devi, "Yamuna's Table"

Lettuce with Sumiso (Vinegar Miso Sauce)

Servings: 4 Servings

Ingredients:

Lettuce leaves

SUMISO SAUCE:
½ cub Red miso
3 tablespoon Rice vinegar
1 tablespoon Sugar
1 teaspoon Sake

Preparation:

Date: Tue, 11 Jun 1996 16:06:21 -0400

From: aiko@mil.emc.com (Aiko Pinkoski)
My mom's solution to our current onslaught of lettuce :-)

I think the sauce would be good with grilled vegies and other things also (we had it with thinly sliced konnyaku, that is VLF but may not be easily available. It's a savory jelled Japanese potato concoction, some would say flavorless :-).

Plunge lettuce leaves in boiling water, bring water back to boil, then plunge leaves in cold water. Drain and squuze out water with your hands and chop into bite size pieces. Toss with sumiso or drizzle sauce on individual servings to taste. (a whole head will be reduced to a side serving for two or three people).

sumiso sauce (approximate measures, taste and correct amounts to your liking): Mix well.

FATFREE DIGEST V96 #162

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lettuce with Sweet Oxyporum Dressing

Servings: 6 Servings

Ingredients:

1 Head iceberg lettuce
1 teaspoon Cumin seed, ground
½ teaspoon Ground ginger
½ teaspoon Fresh rue, chopped (opt.)
¼ teaspoon Ground pepper
1/3 cub Honey
3 tablespoon White vinegar
1 tablespoon Liquamen (sep. recipe)
2 Pitted dates

Preparation:

1) Wash and dry the lettuce; cut or tear into bite-size pieces and place into a salad bowl.

2) Combine the ground cumin, ginger, rue (optional), pepper, honey, vinegar, and liquamen. Squash the dates with your fingers and add them to the spices. Mix well so that the dates break into small fibers.

3) Pour over the lettuce and serve. NOTE: Try adding 1/3 tsp. baking soda.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Letuce with Marinated Mushrooms Dressing

Servings: 1 Servings
Source: From my mother with love & more Family recipe.

Ingredients:

250 g Mushrooms(Champinion);small, or ifbig cut in half
1 Big Lettuce head
1 Onion Medium; Sliced
3 Grlic cloves big ;cut inhalf (up to 4)
1 teaspoon Whole black pepper
1 Bay leaf
¼ teaspoon Sugar
½ cub Wine vinegar
¾ cub Oil
4 Tabls Water.
Salt and Freshly groundpepper.

Preparation:

A day before put Mushrooms in a air tight glass jar, Put all other ingredients in, Shake well, Taste, and leave out side (not in the refrigerator) for further use.

Wash lettuce, dry and break to eatable size , Drain the mushrooms into a sieve that sit on a bowl, Arrange the mushrooms and onions on top,

Befor serving toss with the marinated dressing, and serve.

The rest of the dressing put in a small glass jar for further dressing.

Posted to JEWISH-FOOD digest V97 #336 by Zvi&Rina perry <pzvi@netvision.net.il> on

Let-Um Have It Eggplant

Servings: 6 Servings

Ingredients:

2 medium To large eggplants
1 cub Whole milk
1 tablespoon Granulated garlic
2 cub Ice cubes
2 cub Seasoned bread crumbs
3 Eggs
Lemon
2 teaspoon Salt
1 cub Parmesan cheese
Peanut oil for frying

SAUCE:
8 ounce Pkg of Cream Cheese
1 large Onion, finely chopped
1 bunch Green onions, finely chopped
1 medium Bell pepper, finely chopped
1 tablespoon Garlic, finely chopped
4 ounce Mushrooms, thinly sliced
1 teaspoon Lemon juice
dash White, red & black peppers
2 ¼ teaspoon Liquid crab boil
1 cub Butter (2 sticks)
½ pound Crabmeat
1 pound Shrimp (60-70)
2 tablespoon Flour
1 pint Half & half
1 tablespoon Worcestershire sauce
dash Tabasco sauce
dash Salt
½ teaspoon Paprika

Preparation:

Peel eggplants; cut into ½-inch thick circles. Place in large bowl of water with juice of one lemon and 2 Tbs. salt. After all pieces are covered with water, add ice cubes on top. Set in refrigerator about 1 hour. In bowl, mix 3 eggs, 1 cup milk, granulated garlic. Drain eggplants; pat dry with towel. Dip eggplant pieces in mixture, then in bread crumbs. Heat peanut oil and fry to golden brown. Place on paper towels and sprinkle with Parmesan cheese while hot. Melt ½ stick butter in pan. Add ¼ tsp.
liquid crab boil and crab meat. Cook 2 minutes. Melt remaining ½ stick of butter in pan. Add ¼ tsp. liquid crab boil and shrimp; cook until pink.
Drain meats in strainer. SAUCE: In Dutch oven, melt 1 stick of butter. Add white and green onions, bell pepper, celery. Cook 3 minutes. Add garlic and mushrooms; cook 2 minutes. Add flour; mix well. Break cream cheese into small pieces, put in pan and blend together until smooth. Add half & half, Tabasco, lemon juice, red, white and black peppers, paprika and Worcestershire sauce. Mix well and cook on medium until desired thickness.
Add drained crabmeat and shrimp. Mix well. Take off heat; serve with eggplants. Serves 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Levantine Rice

Servings: 1 Servings

Ingredients:

¼ cub (50 mL) olive oil
¼ teaspoon (1 mL) salt
¼ teaspoon (1 mL) black pepper
½ teaspoon (2 mL) ground cinnamon
2 Onions, finely diced
1 cub (250 mL) short grain rice,preferably Arborio
½ teaspoon (2 mL) sugar
2 tablespoon (25 mL) raisins
1 ¾ cub (425 mL) boiling water
1/3 cub (75 mL) pine nuts, toasted
Few sprigs fresh parsley,chopped

Preparation:

In heavy bottomed saucepan, over high heat, saute oil, salt, pepper and cinna- mon about 1 minute, or until cinnamon darkens. Add onions and saute 2 minutes until softened. Add rice and saute 3 minutes, until well combined with oil and heated through. Stir in sugar and raisins. Immediately add water (reduce by l/4 cup [50 mL] if rice is preferred al dente) and remove from heat about 30 seconds. Mix well and reduce heat to low. Return to heat and let simmer, tightly covered, about 20 minutes. Remove from heat and set aside 10 minutes. (Will stay warm up to 40 minutes.) Just prior to serving, fluff with fork. Garnish with pine nutes and parsley. Serves 4 to 6.

Notes: Only max 1 ½ cups water and don't let sit too long.

Per serving: Cal 334/Pro5 g/Fat 14g/Carb 50g Gusto! The Globe and Mail, Dec '96

Posted to FOODWINE Digest 28 Jan 97 by Rod Grant <rodgrant@MAGI.COM> on Jan 28, 1997.

Leveropostej (Liver Paste)

Servings: 12 Servings

Ingredients:

2 tablespoon Butter
3 tablespoon Flour
1 cub Heavy cream
1 cub Milk
1 pound Pork liver; fresh
¾ pound Pork fat; fresh
1 medium Onion; coarsely chopped
3 Flat anchovy fillets; draind
2 Eggs
1 ½ teaspoon Salt
¾ teaspoon White pepper
½ teaspoon Allspice
¼ teaspoon Ground cloves
¾ pound Pork fat; fresh, sliced intolong, ⅛" thick strips orsheets

Preparation:

Melt the butter in a saucepan, remove from the heat, and stir in the flour.
Add the milk and cream and bring to a boil over high heat, beating constantly with a whisk until the sauce is smooth and thick. Let it simmer for a minute then set aside to cool. Cut the liver into chunks. Roughly chop the pork fat and mix both with the chopped onion and anchovies. Divide the mixture into thirds. Pur‚e each batch in an electric blender set at high speed, adding enough sauce to keep the mixture from clogging the blender. Transfer each completed batch to a large bowl and beat in any remaining cream sauce. (To make by hand, first have the butcher grind the liver and pork fat together, 3 times, very fine, then combine with the cream sauce, beating them together thoroughly.) Beat the eggs well with the salt, pepper, allspice and cloves and mix thoroughly into the liver mixture. The blender mixture will be considerably more fluid that the one made by hand. Preheat the oven to 350øF. Line a 1-quart loaf pan or mold with the strips of pork fat. Arrange the strips lengthwise or crosswise, making sure they overlap slightly and cover the bottom and sides of the pan. If long enough, let them hang over the sides; otherwise, save enough strips to cover the top. Spoon the liver mixture into the loaf pan and fold the overhanging strips (or extra strips) of pork fat over the top. Cover with a double thickness of aluminum foil, sealing the edges tightly, and place in a large baking pan. Pour into the baking pan enough boiling water to reach at least halfway up the side of the load pan and bake the liver paste in the center of the oven for 1 ½ hours. Remove from the oven and lift off the foil. When it cools to room temperature, re-cover with foil and chill thoroughly. Liver paste may be served in ½" thick slices as a first course, luncheon dish, or on bread as smorrebrod.

Lewis and Clark's White Chili

Servings: 6 Servings

Ingredients:

3 pound Great Northern beans --
Canned
2 pounds Chicken breast; skin -- bone 1 tablespoon Olive oil 40
milliliters Garlic -- minced 2 medium Onions -- chopped 2 teaspoons
Ground cumin ⅛ teaspoon Ground cloves ¼ teaspoon Cayenne pepper 1
teaspoon Ground oregano 2 cans Mild green chilies; chopped -- 4oz each
4 cups Chicken stock or broth 20 ounces Monterey Jack --
grated

Preparation:

x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into ½" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lewis' Coney Island Hot Dogs

Servings: 12 Servings

Ingredients:

¼ pound Ground beef -- lean
6 ounce Tomato paste
1 ½ cub Water
¼ cub Pickle relish
1 tablespoon Instant minced onion
1 tablespoon Mustard
3 teaspoon Chili powder
1 teaspoon Sugar
12 Hot dogs -- heated
12 Hot dog buns -- toasted

Preparation:

In a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes.

Posted to Master Cook Recipes List, Digest #120

Date: Sun, 16 Jun 1996 08:00:34 -0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : Charlotte Lewis Baltimore Sun 5/95

Lexington - Piedmont Style Sauce

Servings: 1 Servings

Ingredients:

1 ½ cub Cider vinegar
½ cub Ketchup
1 teaspoon Salt
⅛ teaspoon Red pepper flakes
1 tablespoon Sugar
½ cub Water

Preparation:

Combine all ingredients in saucepan. Bring to boil, ten simmer and stir until sugar is dissolved. Cool and serve on meat. 1 pint.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lexington Avenue Seafood Salad

Servings: 4 Servings

Ingredients:

-JUDI M. PHELPS
1 cub Baby shrimp; cooked
1 cub Fresh cooked crabmeat;picked over to removecartilage
1 cub Green peas; cooked
½ cub Celery; chopped
½ medium Cucumber; peeled and sliced
2 tablespoon Onion; minced
½ cub Thousand Island dressing(low fat)
¼ cub Plain nonfat yogurt
1 tablespoon Prepared horseradish
1 teaspoon Fresh lemon juice
¼ teaspoon Dried marjoram
¼ teaspoon Black pepper
Lettuce leaves

Preparation:

In a serving bowl, combine the shrimp, crabmeat, peas, celery, cucumber, and onion.

In a small bowl, combine the salad dressing, yogurt, horseradish, lemon juice, marjoram, and pepper. Pour the dressing over the salad and toss.

Place a few lettuces leaves on each of 4 serving plates. Divide the salad evenly among them and serve immediately.

Per serving: Calories: 120, Protein: 12 t, Carbohydrates: 15 g, Fat: 2g, Cholesterol: 47 mg, Sodium
:309 mg, Fiber 2g, 15 percent calories from fat. Source: The Healthy Firehouse Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lexington Barbecue Cole-Slaw

Servings: 1 Servings

Ingredients:

100 pound Med. chopped cabbage (1 lb.)
6 quart Ketchup (4 Tbs)
10 pound Sugar (3 Tbs)
½ gallon Vinegar (4%) (1 Tbs)
8 ounce Salt (½ tsp)
8 ounce Pepper (½ tsp)
¼ teaspoon Ground red pepper (pinch orso, to taste)

Preparation:

Lexington Barbecue, I thought I'd share their recipe for cole-slaw (you know, the kind you put in the sandwich with the Q). Pam and I were fortunate enough to visit Lexington Barbecue back in July. We really liked the slaw. It was a nice alternative to the mayo/half-n-half/cream based slaws typical of other areas. I wrote to Allen H., and he kindly shared their recipe. I reduced the quantities listed if you don't want to follow Allan's recipe (in parentheses).

Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving.

We've made this twice since getting home. Used it on pork bbq sandwiches and as a side with ribs. Mmmmm good.

Posted to bbq-digest V5 #457 by gbirkhim@access.k12.wv.us on Aug 10, 1997

Lexington Barbecue Dip

Servings: 1 Servings

Ingredients:

¾ cub Distilled white or cidervinegar
¾ cub Ketchup
¾ teaspoon Red pepper flakes; crushed
Salt and pepper; to taste
1 teaspoon Sugar
¼ cub Water

Preparation:

Combine all ingredients in a small sauce pan and bring to a simmer. Cook, stirring, until the sugar dissolves.

Remove from heat and let stand until cool. Spoon sauce over barbequed meats or poultry.
Recipe By : Craig Claiborne

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:17 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

Lexington Coleslaw

Servings: 6 Servings

Ingredients:

1 medium Cabbage, head; 2-3 pound
3 tablespoon Sugar, granulated
1 cub Vinegar, cider
2/3 cub Ketchup
½ cub Water
⅛ teaspoon Cayenne
⅛ teaspoon Chile, red, crushed
¼ teaspoon Pepper, black
¾ teaspoon Salt; or to taste
1 dash Hot pepper sauce

Preparation:

Grate or thinly slice the cabbage. In a small saucepan combine the sugar and vinegar and cook over medium heat until the sugar dissolves. Whisk in the other ingredients and simmer over medium-high heat for 10 minutes. If mixtures seems too thick, thin with 1 tablespoon of warm water at a time until proper consistancy is reached. Pour the warm sauce over the grated cabbage. Toss to combine thoroughly, and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lexington Dipping Sauce #1 Interpreted

Servings: 1 Servings

Ingredients:

½ quart Ketchup
½ quart Vinegar (i used 4% cidervinegar.. from rest. supplyhouse..very tasty)
½ cub Pepper
½ cub Crushed red pepper
2 cub Kosher salt
2 ¼ cub Sugar
1 pinch Cayenne

Preparation:

made up a batch of lexington #1 dipping sauce to go with my pork butt tonight. very delicious, indeed. i broke it down in half and used the highly scientific method of buying 2 ounces of pepper, measuring it, and using that as the basis for dried measurements. who knows what this might have done to the original proportions, but i figured you gotta start somewhere. here's how it went:

boil with ½ gallon water

next time i'll reduce the salt and sugar a little bit (⅛ to ¼ cup each?)

sauce was great.. perfect compliment to pork. the idea of using it hot is so obvious, but was a big revelation to me. keeps the meat nice and hot.
didn't get around to making slaw.. my daughter's ex and i ate the whole butt at one sitting. you can really get a lot more in when you don't fill up on space holders like a bun and slaw. got to do it again for my wife when she gets home wednesday. misses my butt. Posted to bbq-digest V5 #435 by ohboy@sirius.com on Aug 4, 1997

Lexington-Style Barbeque Dip

Servings: 1 Servings

Ingredients:

3 cub Apple cider vinegar
2/3 cub Brown or white sugar
½ cub Ketchup
2 tablespoon Texas Pete hot sauce
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Onion powder
2 teaspoon Kitchen Bouquet browningsauce

Preparation:

Combine all ingredients in a large pot. Bring to a simmer over medium heat and stir until sugar dissolves. Let sit for several hours before serving.
Recipe By : Bob Garner

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:35 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner.

John F. Blair--ISBN 0-89587-152-1

Lf Apple Blintzes

Servings: 8 Servings

Ingredients:

3 large Tart Apples; Peel, Core,,Finely Chopped
¼ cub Water
¼ cub Light Brown Sugar
1 teaspoon Cinnamon
2/3 cub Whole Wheat Pastry Flour
3 tablespoon Cornstarch
¼ teaspoon Salt
1 small Banana
1 cub Soy Milk
Oil; For Brushing

Preparation:

Jewish

Blintzes are thin pancakes traditionally made with eggs and flour and stuffed with cheese, potatoes or fruit. In this vegan version the eggs have been replaced with cornstarch and banana to make a lighter version of an old Ashkenazi favorite.

In a med saucepan, combine chopped apples, water, sugar and cinnamon.
Simmer over low heat for 15 min, until apples are tender. Set mixture aside to cool.

Preheat oven to 350 deg F. In a med bowl, sift together flour cornstarch, and salt; set aside.

In a food processor or blender, combine banana and ¼ C of the soy milk.
Process until smooth. Add remaining soy milk and process until well-blended.

Heat an 8" nonstick skillet or crepe pan until a drop of water skates across the surface. Brush lightly with oil and pour in a scant ¼ C of the batter. Immediately rotate and tilt the pan to cover the bottom and a little up the sides. Cook over med heat until top is no longer moist, about 1 in. Flip and cook other side until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (You should have 8 think pancakes.)

Place a pancake on a work surface and place ⅛ of the apple mixture crosswise in a row, slightly below center, leaving a 1" border on either end. Fold the closest end up over the filling, then fold both sides in towards the center and roll up. Repeat with remaining pancakes and filling.

Arrange blintzes in a lightly oiled baking dish and bake until lightly browned, about 30 min.

Can use the filling from the Lf Hamantaschen recipe

Makes 8 blintzes. VEGAN

Per blintz: Cal 120; Fat 0.8g; Carb 26g; Fib 3g; Pro 2g; Sod 8mg; CFF 6%

Recipe by: Veggie Life, Mar 1997 Posted to Digest eat-lf.v097.n197 by Reggie Dwork <reggie@reggie.com> on Aug 05, 1997

Lf Banana Bread

Servings: 1 Servings

Ingredients:

1 tablespoon ICBINB "light" (6 grms perTB)
½ tablespoon FF sourcream
1 Mashed banana
¾ cub Sugar
½ tablespoon Honey
2 medium Bananas, mashed (about 1cup)
2 Eggs
¼ cub Skim milk
1 teaspoon Vanilla
1 teaspoon Baking soda
½ teaspoon Salt
2 cub Flour

Preparation:

NOTE: Put the ICBINB "light", FF Sourcream and banana in a ½ cup dry measure, and add more ff sour cream if it is less than ½ cup.

Cream the banana, sour cream, and ICBINB together, then add sugar and honey and blend until well mixed. Add bananas, milk and vanilla and blend. Add eggs and blend. Add flour, soda, and salt. Blend well. Pour into one large loaf pan, or two medium ones (or four small ones) that have been lightly sprayed with pam. Bake at 350 for about 20 minutes, and then lower the oven temp to 325 for about another 20 minutes (for medium pans, more like 30 minutes for a large pan) until the loaves are lightly browned and a cake tester comes out dry. Cool before cutting or storing. Enjoy!

Posted to Digest eat-lf.v096.n242

From: NFRITZ@nssdca.gsfc.nasa.gov

Date: Mon, 9 Dec 1996 7:30:06 -0500 (EST)

Lf Banana Bread (Ovo)

Servings: 1 Servings

Ingredients:

½ cub Applesauce (or lemon
Yogurt)
1 cub Sugar
¼ cub Liquid egg substitute (I
Used Second Nature)
3 Overripe bananas, mashed
2 cub Flour (less if you use whole
Wheat)
1 teaspoon Baking soda
½ cub Black walnuts (or English,
If you must)
½ teaspoon Salt

Preparation:

Combine applesauce/yogurt and sugar. Add egg and bananas. Beat in flour, soda and salt (sift these together first). Add nuts. Bake in moderate oven (350 degrees) until a toothpick (or knife) inserted in the center of the loaf comes out clean. Let cool at least 10 minutes and remove from loaf pan. Makes 1 good size loaf.

I ran it through Mastercook Mac to get this nutritional information.
Calories: 211 Fat: 3.5g Carbohydrates:42g Protein: 4.4g %Cal/Fat:
14.5%

Posted by Doris Settles <DDSETT1@UKCC.uky.edu> to the Fatfree Dig. Vol. 12 Issue 16 Nov. 17, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lf Choc. Pie Filling

Servings: 1 Servings

Ingredients:

2/3 c. sugar ½ c. cornstarch 6 T. cocoa 4 c. skim milk - add 1 c. at a
: time 2 t. vanilla

Preparation:

Mix dry ingredients, add milk and vanilla. Microwave (depending on wattage) in intervals and stir between to thicken, when thickened, but still able to pour, do so into your favorite crust....refrigerate with plastic wrap ON filling....serve with topping of choice.....makes about 9"pie, and can easily be adapted for bigger plates.

Posted by dabizier@COLBY.EDU (Deborah A. Bizier) to the Fatfree Digest [Volume 12 Issue 24] Nov. 25, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Lf Chocolate Chip Cookies

Servings: 24 Cookies

Ingredients:

½ cub Pitted dates
½ cub Water
¼ teaspoon Vanilla extract
1/3 cub Brown sugar
1/3 cub Granulated sugar; (I usedturbinado)
1 Egg white
1 cub Wheat flour; (or unbleachedwheat or all purpose flour)
½ teaspoon Baking soda
1 dash Salt
½ cub Chocolate chips; semi sweet
Vegetable spray

Preparation:

Based on a recipe by Health Magazine, Jan/Feb 1996 Modified to lower fat and submitted to the ELF mailing list by Natalie Frankel

Note: Good substitution idea from reposted recipe is using Lighter Bake instead of making prune mixture (use ½ cup)

Note: Instead of 1 cup flour, use ½ cup rolled oats and ½ cup whole wheat flour - different texture, more nutritious

Preheat oven to 375 degrees F. Combine dates and water in a saucepan and simmer about 10 minutes until soft. Drain water, if any. In a food processor, or by spoon, puree dates and vanilla. Spoon date puree into a mixing bowl and cream sugars with an electric mixer. Add egg white and blend.

In a separate mixing bowl, combine flour, baking soda and salt. Thoroughly mix wet and dry ingredients together by hand. Stir in chocolate chips.
Chill dough in the refrigerator for at least 10 minutes, but can be kept in fridge for a day or more if desired.

Drop dough by teaspoonful and onto cookie sheets coated with cooking spray.
Bake until edges are golden brown, about 7-8 mins.

You can also freeze the dough and cut off just enough dough to bake the amount of fresh cookies you want. Good for portion control this way.

Makes 24 cookies. Per cookie: Cal 63.1 Fat 1.2g CFF 15.3% Choles 0 Carbo 13.5 g Fiber 1.1g Potassium 66g

Calorie count would go up slightly with Lighter Bake as it has added sugar.

Posted to EAT-LF Digest by "Natalie Frankel" <Natalie.Frankel@mixcom.com> on Mar 4, 1998

Lf Chocolate Chip Cookies <t>

Servings: 24 Servings

Ingredients:

½ cub Pitted dates
½ cub Water
1 teaspoon Whole wheat flour
¼ teaspoon Vanilla extract
1/3 cub Brown sugar
1/3 cub Granulated sugar, * see note
1 Egg white
½ cub Whole wheat flour
½ cub Rolled oats, * see note
½ teaspoon Baking soda
1 dash Salt
½ cub Chocolate chips, semi sweet
Vegetable spray

Preparation:

* Note - I used turbinado sugar

* Note - If not using rolled oats (uncooked oatmeal), use 1 cup whole wheat flour

Preheat oven to 375 degrees F. Combine dates and water in a saucepan and simmer about 10 minutes until soft. Add 1 tsp whole wheat flour and mix to thicken. (Or use the date pieces from the natural food store that are coated with oat flour and skip this step.) By spoon, mash dates and mix with vanilla. Spoon date puree into a mixing bowl and cream sugars with an electric mixer. Add egg white and blend.

In a separate mixing bowl, combine flours, baking soda and salt. Thoroughly mix wet and dry ingredients together by hand. Stir in chocolate chips.
Chill dough in the refrigerator for 10 minutes.

Drop dough by teaspoonful onto cookie sheets coated with cooking spray.
Bake until edges are golden brown, about 7-8 minutes.

Makes 24 cookies.

Per cookie: Cal 63.1, Fat 1.2g, CFF 15.3%, Choles 0, Carbo 13.5g, Fiber 1.1g, Potassium 66g.

Recipe by: : Health Magazine, Jan/Feb 1996 Posted to Digest eat-lf.v097.n085 by "Natalie Frankel" <Natalie.Frankel@mixcom.com> on Mar 29, 1997

Lf Chocolate Chip Raisin Cookies <t>

Servings: 24 Servings

Ingredients:

½ cub Pitted dates
½ cub Water
1 teaspoon Whole wheat flour
¼ teaspoon Vanilla extract
1/3 cub Brown sugar
1/3 cub Granulated sugar, * see note
1 Egg white
½ cub Whole wheat flour
½ cub Rolled oats, * see note
½ teaspoon Baking soda
1 dash Salt
½ cub Chocolate chips, semi sweet
¼ cub Raisins
Vegetable spray

Preparation:

* Note - I used turbinado sugar

* Note - If not using rolled oats (uncooked oatmeal), use 1 cup whole wheat flour

Preheat oven to 375 degrees F. Combine dates and water in a saucepan and simmer about 10 minutes until soft. Add 1 tsp whole wheat flour and mix to thicken. (Or use the date pieces from the natural food store that are coated with oat flour and skip this step.) By spoon, mash dates and mix with vanilla. Spoon date puree into a mixing bowl and cream sugars with an electric mixer. Add egg white and blend.

In a separate mixing bowl, combine flours, baking soda and salt. Thoroughly mix wet and dry ingredients together by hand. Stir in chocolate chips and raisins. Chill dough in the refrigerator for 10 minutes.

Drop dough by teaspoonful onto cookie sheets coated with cooking spray.
Bake until edges are golden brown, about 7-8 minutes.

Makes 24 cookies.

Per cookie: Cal 68, Fat 1.2g, CFF 14%, Choles 0, Carbo 13.5g, Fiber 1.1g, Potassium 66g.

Recipe by: : Health Magazine, Jan/Feb 1996 Posted to Digest eat-lf.v097.n085 by "Natalie Frankel" <Natalie.Frankel@mixcom.com> on Mar 29, 1997

Lf Fudgy Chocolate Brownies

Servings: 20 Brownies

Ingredients:

5 tablespoon Stick margarine
1 ounce Unsweetened chocolate
2/3 cub Unsweetened cocoa
1 ½ cub Sugar
3 large Egg whites
1 large Egg
1 cub Flour
½ teaspoon Baking powder

Preparation:

1. Melt margarine and chocolate in large saucepan over medium heat. Stir in cocoa, cook 1 minute. Stir in sugar, cook 1 minute. Remove from heat and cool slightly.

2. In large bowl, lightly beat egg whites and egg. Gradually add chocolate mixture to eggs, stirring with whisk until well-blended.

3. Combine flour and baking powder and add to chocolate mixture, stirring well.

4. Spoon batter into sprayed 9" square pan. Bake at 325 for 30 mins. Do not overbake! Cool on wire rack.

Per brownie: 132 calories, 4.3g fat (29% CFF), 1.3g sat.fat 11 mg chol., 46 mg sodium

Slightly chewy and yummy. Wonderful!

Contributor: Cooking Light, Dec 97

Posted to EAT-LF Digest by Cathleen <catht@interlog.com> on Apr 30, 1998

Lf Granola

Servings: 1 Servings

Ingredients:

7 cub Oats (reg. or quick) (up to8)
1 cub Grape-nuts cereal
1 cub Raisins (up to 2)
½ cub Chopped dates and/or otherdried fruits
¼ cub Honey, warmed (up to 1/3)
1 Jar (10 oz) apricotpreserves
2 teaspoon Vanilla
1 teaspoon Cinnamon, optional (up to 2)
½ cub Apple juice, optional (makesit crunchier)

Preparation:

Stir together oats, cereal, raising and dates.

Combine remaining ingredients in small bowl and then pour over above mixture.

Spread on 2 cookie sheets sprayed with Pam. Bake at 350 for about 30 min.
Stir every five min. and change racks. Cool completely before storing.

Notes: I like to leave big clumps in this. It is tasty alone, as cereal, over yogurt, on nf cottage cheese with fruit.

Posted to fatfree digest V97 #005 by lmwash@garlic.com (Linda Washington) on Feb 22, 1997.

Lf Hamantaschen W/ Apricot Filling

Servings: 32 Servings

Ingredients:

2 ½ cub Whole-Wheat Pastry Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
½ cub Vegetable Margarine
2 tablespoon Brown Sugar
2 tablespoon Honey
2 large Eggs
1 teaspoon Vanilla Extract
¾ cub Your Choice Of Filling

APRICOT FILLING:
9 ounce Dried Apricots, CoarselyChopped
1 cub Apple Juice
2 tablespoon Light Brown Sugar
½ teaspoon Cinnamon
½ teaspoon Grated Lemon Rind
¼ teaspoon Coriander
½ teaspoon Vanilla

Preparation:

Jewish

You might want to double this recipe, so you can have plenty of cookies to share.

In a med bowl, sift together flour, baking powder, baking soda, and salt.
Set aside.

In a large bowl, cream together margarine, brown sugar, and honey until light and fluffy. Beat in eggs and vanilla. Add dry ingredients and mix in until dough is well combined and forms a ball. Flatten ball into a disc, wrap well, and refrigerate for several hours, or until dough is firm.
(Dough can be refrigerated for up to 3 days.)

Preheat oven to 350 deg F. Remove dough from refrigerator and roll out on lightly floured surface to ⅛" thickness. Using a cookie-cutter or thin-edged glass, cut out 2 ½ - 3" rounds of dough. Gather scraps, press together and roll out again to cut more rounds. (You should have about 32.)

Place 1 tsp filling in the center of each round. Fold up edges by thirds, leaving an opening in the center, and firmly pinch edges together where they meet, so the finished shape is triangular.

Place Hamantaschen about 1" apart on lightly oiled cookie sheets, and bake until lightly browned, about 20 min.

Per Cookie w/Apricot Filling: Cal 96; Fat 3g; Carb 14g; Fib 2g; Sod 33mg; CFF 28%

Recipe by: Veggie Life, Mar 1997

Posted to Digest eat-lf.v097.n049 by Reggie Dwork <reggie@reggie.com> on Feb 20, 1997.

Lf Old-Fashioned Potato Salad

Servings: 8 Servings

Ingredients:

8 cub Unpeeled red-skinnedpotatos; (3 pounds)
1 cub Diced red onion
1 cub Diced celery
¼ cub Cider vinegar
3 tablespoon Sweet pickle relish or dillpickle relish
3 Hard-cooked egg whites;chopped
¾ cub Nonfat mayonnaise
1 tablespoon Minced parsley
1 ½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

In a covered steamer, steam the potatoes over boiling water, until tender when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut into ½ to ¾ inch cubes. In a large bowl, stir together potatoes, celery, onion, vinegar, salt and pepper. Add relish, egg whites and mayonnaise and stir gently to combine. Taste and adjust with salt and/or pepper. Transfer to serving bowl and sprinkle with parsley. Tip: Make this sald a day ahead and refrigerate it. Taste before serving, and adjust the salt, pepper, and/or vinegar. Serving size: 1 cup. 84 calories, 0.17 grams fat, 0 cholesterol, 523 mg sodium. >From "Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor Recipes," (Harper Collins, $23, 1996). Position: Low fat should mean 10 percent of our daily calories from fat.

Lf Taco Salad

Servings: 1 Servings

Ingredients:

½ pound Lean turkey breast, ground
½ package (10 oz) frozen corn
½ tablespoon Taco seasoning (I used lowersodium version) (up to 1)
Lettuce (we used iceberg-½head)
1 Tomato
1 slice Purple onion
½ Cucumber, sliced
¼ cub Salsa
1 tablespoon Ff sourcream
Cumin

Preparation:

(2 servings, adjust as necessary)

Put turkey breast in non-stick pan, and sprinkle with taco seasoning (go easy at first-add more later). Saute until almost done. Add 2 tb water and corn. Saute until water is just about gone-taste and adjust seasoning if necessary. Divide lettuce between 2 plates, and cut and divide tomato and cucumber and onion the same way. Pile turkey mixture into center of lettuce. Make dressing by mixing salsa, sour cream, and cumin to taste.
Serve with good bread, or toasted tortillas or pitas. Posted to Digest eat-lf.v097.n166 by Nicki Eger <eger@sled.gsfc.nasa.gov> on Jun 30, 1997

Lf/reduced Sugar Bread Pudding

Servings: 1 Servings

Ingredients:

8 ounce Stale or toasted french typebread, about (I usesourdough toasted @ 200degrees for 30 mins or so.Yes, 8 ozs is not much!)
½ cub Granulated sugar
½ cub Sugar Twin Brown Sugarsubstitute
13/16 Envelopes of Sweet and Low
2 ¼ cub Skim milk
1 ½ cub Evaporated skim milk (comesin 12 oz can)
2 tablespoon Reduced fat margarine
¼ cub Liquid Butter Buds (oneenvelope, prepared)
4 tablespoon Nonfat cream cheese
6 Egg equivalent of whole eggs(Egg Beaters, etc.)
½ teaspoon Cinnamon
1 pinch (good) of nutmeg
1 tablespoon Vanilla
2 tablespoon Bourbon (or any good liquor)
½ cub Raisins
1 Apple, diced into smallpieces

Preparation:

As a weekend, recreational bread baker, I'm always looking for good ways to use up excess, maybe even stale, bread. The birds can only eat so much! I'm also on a continual quest for low fat, low sugar foods that taste good.
This is my best adaptation yet of a rich New Orleans bread pudding, with thanks to Ruth Fertel of Ruth's Chris' fame, and her grandmother, for the original.

In a large bowl, combine the sugars, and Sweet and Low. Place the milks, margarine, cream cheese, Butter Buds, and half the sugars into a large sauce pan over med heat and bring to a boil while wisking (watch it or it will scorch easily). Add eggs, spices, bourbon, and vanilla to the remaining sugar, and wisk til well mixed.

When the milk has boiled, remove from heat and immediately drizzle into the egg mixture while wisking all. When this mixture is well incorporated, add the raisins, apple, and bread, and let it sit for 30/60 mins while it soaks up some of the liquid.

Preheat oven to 375 degrees, and "butter" a 9 inch baking pan. Pour pudding into the pan, and bake in center of top shelf for 45 mins, or until top is browned and middle tests "set" (knife inserted into center comes out clean).

This pudding will appear "soupy" prior to baking, and you will be tempted to add more bread. Try it this way first, and I think you will avoid making a dry pudding. Serve with a no-fat topping.

Makes 6 servings Posted to Digest bread-bakers.v097.n030 by John Murren <jemurr@open.org> on Apr 7, 1997

Lg Almond Bread

Servings: 3 Servings

Ingredients:

1 cub Milk
2 tablespoon Margarine
¼ cub Almond paste
1 teaspoon ;salt
3 cub Flour, bread
2 ½ teaspoon Yeast
Almonds, slivered; optional

Preparation:

Add first six ingredients in order listed. Select cycle and begin baking.
After first kneading, add slivered almonds if desired.
Posted to MM-Recipes Digest V4 #294 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 12, 1997

Lg Coffee Spice Bread

Servings: 3 Servings

Ingredients:

1 cub Coffee, leftover
¼ cub Oil, vegetable
1 Eggs
3 tablespoon Sugar
1 teaspoon ;salt
1 teaspoon Cinnamon
¼ teaspoon Cloves, ground
¼ teaspoon Alspice
3 cub Flour, bread
2 ½ teaspoon Yeast

Preparation:

Add ingredients to ABM in order listed. Select cycle and bake.
Posted to MM-Recipes Digest V4 #294 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 12, 1997

Lg Cola Bread

Servings: 1 Loaf

Ingredients:

1 ⅛ cub Cola
2 tablespoon Margarine/butter
3 cub Flour, bread
2 ½ teaspoon Yeast

Preparation:

Use any type of soda, diet or regular; any flavor such as cherry, orange, regular cola or ginerale, etc.

This is a very easy, unique bread which picks up the flavor of whatever cola you use.
Posted to MM-Recipes Digest V4 #294 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 12, 1997

Lg Irish Soda Bread

Servings: 3 Servings

Ingredients:

1 cub ;water
2 tablespoon Margarine
2 tablespoon Sugar
1 teaspoon ;salt
½ teaspoon Baking soda
2 teaspoon Seeds, caraway
3 cub Flour, bread
3 tablespoon Buttermilk powder
2 ½ teaspoon Yeast
½ cub Raisins

Preparation:

Add first nine ingredients in order listed to ABM. Select cycle and begin.
After first kneading, add raisins and continue cycle.
Posted to MM-Recipes Digest V5 #002 by scotlyn@juno.com (Daniel S Johnson) on Dec 31, 1997

Lg Lemon Bread

Servings: 3 Servings

Ingredients:

1 1/3 cub ;water
2 ½ tablespoon Margarine
1 1/3 teaspoon Lemon peel; grated
2/3 cub Flour, whole wheat
2 1/3 cub Flour, bakers
2 tablespoon Milk, dry nonfat
2 ½ teaspoon Yeast

Preparation:

Add ingredients to ABM in order listed. Select cycle and bake.
Posted to MM-Recipes Digest V4 #294 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 12, 1997

Lg Poppy Seed Bread

Servings: 3 Servings

Ingredients:

1 cub ;water
¼ cub Oil, vegetable
1 teaspoon Extract, vanilla
1 teaspoon Extract, butter
1 teaspoon Extract, almond
1 teaspoon ;salt
3 tablespoon Sugar
2 tablespoon Seeds, poppy
3 cub Flour, bread
2 ½ teaspoon Yeast

Preparation:

Add ingredients in order listed to ABM. Select cycle and bake.
Posted to MM-Recipes Digest V4 #294 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 12, 1997

Lhj's Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 tablespoon Olive oil
1 cub Onions; diced
1 cub Red pepper; diced
½ cub Tomato puree
½ cub Water
¼ cub Pineapple juice
¼ cub Soy sauce
2 tablespoon Packed brown sugar
2 tablespoon Garlic; chopped
1 teaspoon Jalapeno chile pepper;chopped
½ teaspoon Salt

Preparation:

1. Heat oil in medium saucepan over medium-high heat. Add onions and pepper; cook 5 to 7 minutes until tender.

2. Add remaining ingredients; bring to a boil. Reduce heat to medium; cover and cook 10 minutes. Uncover; simmer 20 to 25 minutes more until vegetables soften. Puree in blender. Makes about 1 ¾ cups.

Prep time: 10 minutes Cooking time: 35 to 42 minutes Degree of difficulty:
Easy Low-fat

Per serving: 421 Calories; 14g Fat (29% calories from fat); 9g Protein; 71g Carbohydrate; 0mg Cholesterol; 5016mg Sodium

NOTES : This delicious sauce tastes terrific on practically everything you grill--steaks, ribs, poultry, even vegetables. The recipe can be doubled easily, then refrigerated up to one week or frozen up to one month. (If doubling, use a large saucepan.)
Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Apr 3, 1998

Liang Ban Rou (Twice-Cooked Pork)

Servings: 6 Servings

Ingredients:

2 ½ pound Fresh bacon or pork belly
6 Whole scallions
6 slice Fresh ginger
1 tablespoon Salt
6 Scallions
3 tablespoon Peanut oil
2 tablespoon Finely chopped garlic
1 tablespoon Minced peeled fresh ginger
1 ½ tablespoon Chili bean sauce
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
2 teaspoon Sugar
1 teaspoon Salt

Preparation:

ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1 ½ hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin ¼-inch slices. Cut scallions into 3-inch pieces. Heat wok or large saute pan until hot. Add oil and pork and stir-fry for 10 minutes.
Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Liang Pan Ya T'iao (Shredded Roast Duck Salad)

Servings: 4 Servings

Ingredients:

½ pound Duck meat(cooked or roasted)
1 pound Celery
1 teaspoon Salt
1 ½ cub Bean sprouts
½ tablespoon Mustard powder(to make paste)
2 tablespoon Cold water(to make paste)

SEASONING SAUCE:
1 ½ tablespoon Sesame paste
½ tablespoon Soy sauce (light)
1 tablespoon Soup stock
½ teaspoon Sugar
1 teaspoon Sesame oil
½ tablespoon Roasted sesame seeds

Preparation:

Procedure:

1. Cut the duck into 1/3 inch wide, 1.½ inches long shreds. Arrange on a plate in three sections.

2. Boil the celery in boiling water for 10 seconds.
Remove and plunge into cold water. Squeeze dry. Cut into 1.½ inch long pieces. Place on the plate between the duck.

3. Boil the bean sprouts in boiling water about 5 seconds. Plunge in cold water and squeeze after cooling, place in the center of the plate.

4. Mix the mustard powder with cold water in a small bowl. Keep in a warm place about 3 minutes, until the mustard gets hot.

5. In another small bowl, combine all ingredients of the seasoning sauce.
Put the duck salad, the mustard, and the seasoning on the table. Before eating pour the seasoning sauce and mustard over the salad. Mix all thoroughly until all is well coated. (You may dip the duck or vegetables into the seasoning sauce or mustard too.)

Posted by [Cookie Lady] Source: Pei Mei's Chinese Cook Book Volume II Written by: Fu. Pei Mei Printed by Chiu-Yu Printing Co. Ltd General Agency:
T&S Industrial Co. Ltd.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Liason

Servings: 1 Servings

Ingredients:

8 ounce Heavy cream
3 Large egg yolks

Preparation:

1. Mix together

2. when ready to use add a little of the hot liquid into the liason, stir then add more hot, stir and then you can add the liason into the hot liquid. This method is called tempering.

NOTES : This will thicken 1 ½ pints liquid. this is used to thicken soups, dessert sauces, and many others.
Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 536 by CuisineArt <CuisineArt@aol.com> on Jan 15, 1998

Libbi Chicken

Servings: 4 Servings

Ingredients:

1 pound Boned and skinned chickenbreast halves; cut intochunks
1 large Yellow onion; cut into thinslices
8 ounce White mushrooms; cut intothin slices
1/3 cub Worcestershire sauce
6 ounce Dry white wine
3 Cloves garlic; minced
1 teaspoon Salt
1 teaspoon Pepper
1 can Cream of mushroom soup
¾ cub Frozen peas
1 tablespoon Vegetable oil

Preparation:

Combine worcestershire sauce, wine, garlic, salt and pepper. Marinate chicken pieces for one hour in the refrigerator. Strain the chicken, reserving the marinade. Brown chicken pieces in oil in a large, heavy skillet or wok. Add the onion and mushrooms and saute until onions are transparent. Add the marinade and peas. Simmer on medium-high heat until liquid is reduced to about ¾ cup. Add mushroom soup and stir until well blended.

*Optional: If you want the sauce to be thicker, add 1 tsp. corn starch mixed with water and boil until thickened.

Serve over rice prepared in chicken broth or stock.

Recipe by: Libbi Rich

Posted to MC-Recipe Digest by "rich_sf@pacbell.net" <rich_sf@pacbell.net> on Feb 24, 1998

Libby Warriner's Magic Cookie Bars

Servings: 24 Servings

Ingredients:

½ cub Melted butter/margarine
1 ½ cub Graham cracker crumbs
1 cub Chopped walnuts
1 cub Chocolate chips *
1 1/3 cub Flaked coconut
1 1/3 cub Sweetened condensed milk

Preparation:

Pour melted butter into 13x9x2 pan. Sprinkle crumbs evenly over butter.
Scatter nuts and chocolate chips over crumbs. Sprinkle coconut over top.
Pour the milk over the coconut. Bake at 350 degrees F for 25 minutes. Cool 15 minutes in pan. Cut into bars.

* In place of chocolate chips, we often use butterscotch, white chocolate, or even peanut butter chips..or often a combination totalling 1 cup. YUM!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Libby's Famous Homemade Pumpkin Pie

Servings: 8 Servings

Ingredients:

2 Eggs,slightly beaten
¼ teaspoon Ground cloves
1 ¾ cub Libby's solid pack pumpkin
¾ cub Sugar
½ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
1 ½ cub Undiluted evaporated milk
1 9" unbaked pie crust
Ready-whip topping

Preparation:

Preheat oven to 425 degrees.Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Libby's Famous Pumpkin Pie

Servings: 1 Servings

Ingredients:

1 Unbaked 9" deep dish pieshell (4-cup volume);refrigerated, frozen orhomemade
2 Eggs
1 can LIBBY'S Solid Pack Pumpkin
¾ cub Granulated sugar
½ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves
1 can Undiluted CARNATIONEvaporated Milk (12 fl oz)

Preparation:

PREPARE pie shell. Preheat oven to 425'F. BEAT eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell. (If using metal or foil pan, bake on preheated HEAVY-DUTY baking sheet.) BAKE for 15 minutes at 425'F. Reduce temperature to 350'F.; bake for 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack. Top with Reddi-wip.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Libby's Famous Pumpkin Pie - Sugar Free

Servings: 8 Servings

Ingredients:

1 9-inch pie shell
¾ cub Equal® sweetener
½ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves
2 Eggs
1 can Pumpkin
1 ½ cub Evaporated skim milk

Preparation:

Combine sweetener, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes in preheated 425 degree oven. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Converted to sugar free and MC formatted by Ramona - Sewgoode@aol.com

NOTES : If using a metal or foil pan, bake on preheated heavy-duty baking sheet.
Recipe by: Libby's

Posted to MC-Recipe Digest V1 #934 by Sewgoode@aol.com on Nov 30, 1997

Libby's Fruit Drink

Servings: 1 Servings

Ingredients:

1 Frozen banana (freezing it
Makes the drink super cold
Without
Diluting it with ice)
½ Fresh papaya
10 To 12 raspberries (fresh or
Frozen)
½ cub Water or fruit juice
1 tablespoon Toasted wheat germ
(optional)

Preparation:

puree in blender 30-45 seconds. makes about sixteen delicious, filling, vegan, nutritious ounces.

Source: apparent original

Posted by Libby <eac9m@poe.acc.virginia.edu> to the Fatfree Digest [Volume 15 Issue 21] Feb. 21, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Libby's Jeweled Relish

Servings: 1 Servings

Ingredients:

1 can Undrained sauerkraut (lg)
1 cub Choppd salad olive w/pimento
Grn pepper, chopped-optional
Dill or garlic - optional
2 cub Celery, chopped
½ cub Honey
Carrot, grated - optional

Preparation:

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.

Mrs. James W. Wilson

From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Libby's Pie Crust

Servings: 8 Servings

Ingredients:

1 cub All-purpose flour
½ teaspoon Salt
6 tablespoon Shortening
2 tablespoon Cold water; more as needed

Preparation:

Mix flour and salt in bowl; cut in shortening. Gradually add cold water, mixing until flour is moistened. Shape dough into a ball; flatten to about 1 inch thickness. On a lightly floured board, roll dough into a circle about 2 inches larger than inverted 9-inch pie plate. Line plate with pastry. Turn edge under; flute if desired.

Recipe by: Libby's Pumpkin Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA> on Aug 1, 1997

Libby's Pumpkin Pound Cake

Servings: 10 Servings

Ingredients:

2 cub All-purpose flour
1 teaspoon Baking powder
⅛ teaspoon Salt
¾ cub Butter or margarine; softene
1 cub Sugar
¾ cub Pumpkin; canned
½ teaspoon Vanilla extract
4 Eggs

Preparation:

* In medium bowl, combine flour, baking powder & salt; set aside. * In large bowl, cream butter & sugar until light & fluffy. Add pumpkin & vanilla; mix well. Add eggs, one at a time. Add dry ingredients; mix well.
* Pour batter into greased 9x5-inch loaf pan. * Bake in preheated 350 oven for 60-65 mins. Cool 15 mins. Remove from pan; cool on wire rack.
Posted to MC-Recipe Digest V1 #861 by Nancy Berry <nlberry@prodigy.net> on Oct 23, 1997

Liberian Banana Cream of Wheat Bread

Servings: 4 Servings

Ingredients:

2 cub Cream of wheat
1 tablespoon Sugar
4 teaspoon Baking powder
1 teaspoon Nutmeg
½ teaspoon Salt
1 ½ cub Mashed bananas
2 Eggs
1 ½ cub Water
1 cub Unsaturated oil

Preparation:

From: esined@inforail.MV.COM (Denise Gaunt)

Date: 2 Aug 1995 18:11:19 -0600

These recipes are from Liberia, Africa Mix dry ingredients together.
Gradually add bananas, egg, water, and oil. Blend well. Bake in greased 8-inch by 12-inch pan for 45 minutes at 350 F. until knife stuck in center of cake comes clean. Remove from pan and cool. Serves 4.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Liberian Plantain Gingerbread

Servings: 8 Servings

Ingredients:

½ cub Sugar
1 teaspoon Vanilla
½ cub Water
2 cub Half-ripe plantains; sliced
2 1/3 cub Flour
½ teaspoon Salt
1 ½ teaspoon Baking soda
1 teaspoon Ginger
1 teaspoon Cinnamon
¼ teaspoon Cloves
¼ teaspoon Nutmeg
1/3 cub Butter
1 cub Molasses
1 cub Sour milk -or-
2/3 cub Boiling water

Preparation:

From: esined@inforail.MV.COM (Denise Gaunt)

Date: 2 Aug 1995 18:11:54 -0600

Buttered 9-inch square baking pan heavily. Make a syrup of the sugar, vanilla, and ½ cup water. Cook plantains in this syrup lightly. Drain.
Slice plantains into coin-size pieces and spread evenly over bottom of buttered pan. Sift all dry ingredients and spices. Set aside. Put butter and molasses into a saucepan and bring to boiling point. Add milk (or water) and dry ingredients alternately. Beat vigorously. When smooth, pour mixture over plantains in pan. Bake at 350 F. for 50 to 55 minutes until done. Let stand for 5 minutes. Loosen with spatula. Turn upside down on serving plate. Cut in squares to serve. (Whipped cream topping may be used.) Serves 8.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Liberty Hall Marinated Beef Tenderloin

Servings: 4 Servings

Ingredients:

½ cub Ruby port
¼ cub Olive oil
¼ cub Soy sauce
½ teaspoon Pepper
½ teaspoon Thyme, crushed
¼ teaspoon Hot pepper sauce
1 Bay leaf
1 ½ pound Boneless beef tenderloin,cut in ½" slices

Preparation:

Mix first seven ingredients and pour over steaks. Cover and refrigerate 3 to 6 hours, turning occasionally.

Remove steaks from marinade. Place steaks on a broiler pan and place in cold oven. Broil 3 inches from heat 7 minutes; turn and broil 7 minutes more.

NOTES : I think I will make a sauce by reducing the marinade. Recipe by:
Junior League of St. Louis

Posted to MC-Recipe Digest V1 #445 by Diane Lamere <dlamere@plantnet.com> on Jan 29, 1997.

Lichee Duck

Servings: 6 Servings

Ingredients:

2 -(up to)
3 tablespoon Peanut oil
10 ounce Barbecued duck (see recipe)
¼ cub Sliced bamboo shoots
2 ounce Snow peas
4 Mushrooms; sliced
4 slice Fresh gingerroot
5 pieces green onion
1 can (16-oz) lichee nuts
¼ -(up to)
½ cub Light rice wine
½ teaspoon Garlic paste
1/3 teaspoon Salt
1/3 cub Basic stock (see seafoodsoup w/ bean curd recipe)
1 pinch White pepper
1 teaspoon Cornstarch dissolved in
¼ cub Cold water
¼ teaspoon Sugar

BASIC SWEET AND SOUR SAUCE:
5 cub Basic stock
1 Lemon peel
1 Orange peel
1 small Onion
1 cub Vinegar
1/3 cub Brown sugar
1 tablespoon Sherry
2 tablespoon Tomato paste
2 tablespoon Cornstarch

Preparation:

Add the peanut oil to a heated wok and heat until nearly smoking. Add the duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine, Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved cornstarch and stir over high heat until sauce thickens and all ingredients are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce:
Bring the stock to a boil. Add the lemon peel, orange peel, and onion.
Return to a boil and add all the remaining ingredients except the cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3 minutes until the sauce thickens.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON,D.C.

BEVERAGE: TSING TAO BEER

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lichees Sorbet

Servings: 4 Servings

Ingredients:

2 pound Fresh lichees fruit peeled and pitted
¾ cub Sugar
¼ cub Fresh orange juice

RASPBERRY SAUCE:
2 cub Fresh raspberries
¼ cub Sugar

Preparation:

IN A BLENDER, puree the lichees fruit. Add the sugar and orange juice and freeze according to the ice-cream maker's instructions. Puree the raspberries in a blender. Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add the sorbet in the center.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lick the Dasher Ice Cream

Servings: 1 Servings

Ingredients:

2 cub Sugar
¼ cub Cornstarch
¼ teaspoon Salt
4 cub Milk
4 Eggs, beaten
2 tablespoon Vanilla
4 cub Light cream

Preparation:

Mix sugar, cornstarch and salt in the top of a double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12-15 minutes. Blend in a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook 4-5 minutes more, stirring constantly. Chill custard (I chill overnight if possible). Add vanilla and chilled cream. Fill freezer not more than 2/3 full. Freeze in hand-cranked or electric freezer with a mixture of 1 part ice cream salt to 6 parts crushed Ice. When mixture is frozen, the electric motor grinds to a halt; the hand crank can no longer be turned. Remove the dasher and repack the freezer with ice and salt -- i part salt to 8 parts ice. Cover with a rug or blanket and let cream ripen in the freezer for about 2 hours. Or pack into containers and transfer to a home freezer for hardening.

Variations:

Butter Pecan - use brown sugar instead of white, and add 1 cup chopped pecans, toasted or sauteed in butter.

Chocolate - add 4 oz unsweetened chocolate, melted, and ½ cup more sugar to the basic mix.

Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed, slightly sweetened fruit.

Lemon - Omit the vanilla and add 1 cup more sugar, 1 cup fresh lemon juice, and the grated rind of a couple of lemons. (I haven't tried this one yet, but plan to soon!)

(from Mary Meade's Country Cookbook)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lick Your Chop Pork Chops

Servings: 1 Servings

Ingredients:

1 Lean, boneless pork chop
¾ cub Water
2 small Slices of apple, peeled andcored

Preparation:

Bring the meat to a boil in the water. Add apples. Let simmer for about 15 minutes. Remove meat and apples from water. Chop into fine pieces, or process in food processor. Serve at room temperature. Typed in MMFormat by cjhartlin@msn.com Source: Cat Treats
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1998

Lickety Split Banana Split Pie

Servings: 1 Servings

Ingredients:

1 Graham cracker crust
2 small Bananas
1 quart Softened vanilla ice cream
Hot fudge sauce, unheated
Pineapple preserves
Chopped nuts
Whipped topping
Maraschino cherries

Preparation:

Slice bananas into bottom of crust. Spoon softened ice cream on top.
Freeze 2 hours. Top with unheated hot fudge, pineapple preserves, a dollop of cream, nuts & cherries.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Lickety-Split Linguine with Scallops and Toma

Servings: 4 Servings

Ingredients:

1 pound Linguine; Spaghetti or Thin,uncooked
1 can Crushed tomatoes in puree;(28 oz)
12 ounce Small scallops; quartered(up to 16)
½ teaspoon Hot red pepper flakes
5 tablespoon Fresh parsley; chopped
1 teaspoon Dried oregano
1 teaspoon Dried basil
Salt and pepper to taste
¼ cub Parmesan cheese; grated

Preparation:

Prepare pasta according to package directions. While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil.

When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately. Serves 4.

Each serving provides: 671 Calories; 38.7 g Protein; 115 g Carbohydrates; 5.6 g Fat; 37.7 mg Cholesterol; 196 mg Sodium. Calories from Fat: 8% Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997

Lickin' Chicken Grilling Poultry? Don't Go Down in Flames

Servings: 1 Servings

Ingredients:

Info; see instructions

Preparation:

It has come to my attention that some of you are afraid of grilling chicken. How can this be? Chicken is cheap. Chicken is mild. Chicken is made for the grill the way straw hats are made for sunny days. Undercooked chicken? Overcooked chicken? Burned chicken? Banish those thoughts. Draw up a lawn chair and let me tell you about chicken: Once upon a time, I lived in a land of fried food and lard biscuits, where the cobblers oozed sugar and a stove wasn't complete without a foil-covered can to save bacon grease. Healthy was not a big priority. So when I grew up and took over the grilling at my house, imagine my surprise to discover that my family's three-generation-old chicken-grilling method was actually downright healthy. You could have knocked me over with a chicken feather. See, here's how a chicken neophyte might do it: Slather on a sweet bottled barbecued sauce. Slap the chicken over still-flaming coals. Roll it around until it's covered with carcinogenic carbons. Yank it off the fire with a meat fork.
Consume. Wrong, wrong, wrong. Here's how we do it, handed down from my South Georgia grandfather (a former tombstone carver turned barbecuer-for-hire, but that's another story): First, build your charcoal fire. Do this at least 30 minutes in advance, so the flames die down and the coals have a nice white ash. While the coals are getting ready, squeeze two lemons into a measuring cup, then add water to make 2 cups. Place your chicken on the grill skin side down, unadorned and naked as another kind of bird. Brush with the lemon juice and water. Close the lid. Now, leave it alone. Go consume your favorite beverage and let your chicken commune with the smoke. If there's too much (smoke, not beverage), tamp down the vents a little. After 15 minutes or so--coincidentally, the same amount of time it took my dad to consume a can of his favorite beverage--open the lid. Turn the chicken. With tongs, please, not a fork. (Why spill all those chicken juices?) Brush the chicken with more lemon juice and water. Close the lid.
Go fetch a refill of your favorite beverage. After another 15 minutes, check your chicken. Poke it and make sure the juices are running clear.
Then, and only then, brush it with the sauce of your choice, just for the last few minutes on the fire. Remove from the grill and consume, with your favorite beverage and extra sauce on the side. This has several advantages, as I have come to understand: The lemon juice and water seal in the juices.
Keeping the lid on the grill holds down flames and ensures steady heat to thoroughly cook the chicken. And saving the sauce until last keeps it from burning, especially if you're the sugary-sauce type. (Personally, I treat sugary sauces with the same suspicion I hold for sugary corn bread. But that's another story, too.) Now, I'm not going to tell you that's the only way to grill chicken. Chicken's charm is its adaptability, and we've got a flock of grilled chicken recipes for you. But all good grilled chicken depends on three keys: a simple marinade, to keep it moist. Lid on, for steady heat and no flames. And no sugar. Save it for your favorite beverage. Iced tea, of course.

From Chicago Tribune

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 14, 1997

Licking Good Beef Steak (Dot)

Servings: 8 Servings

Ingredients:

2 pound Round steak
3 medium Sliced onions
2 Cloves minced garlic
½ cub Flour
1 can Beef bouillon
1 can Beer
3 tablespoon Brown sugar
Salt and pepper to taste
1 ounce To 8 oz cooked broadnoodles, or 2 cups cookedrice

Preparation:

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Serves 5 ~ 6.
Per serving (excluding unknown items): 577 Calories; 14g Fat (22% calories from fat); 23g Protein; 88g Carbohydrate; 67mg Cholesterol; 261mg Sodium Posted to EAT-L Digest by Dot & Tim McChesney <jrjet@MTCO.COM> on Jul 7, 1997

Licorice Caramels

Servings: 6 Servings

Ingredients:

1 cub Butter (not margarine)
2 cub Sugar
14 ounce Can (1-¼ cups) sweetenedcondensed milk
1 cub Light corn syrup
⅛ teaspoon Salt
1 teaspoon Anise extract
½ teaspoon Black or red coloring paste

Preparation:

"A mild, unbelievably delicious licorice flavor. You'll find black and red paste for coloring these candies in specialty and cake-decorating stores.
The black caramels also make great Halloween treats--"

Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of the pan. Butter the foil; set aside.

In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a candy thermometer to side of the pan.

Cook over medium heat, stirring frequently; till candy thermometer registers 244; firm-ball stage. The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. (Mixture scorches easily.) Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring, stir to mix.

Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool for several hours or till firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard. With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper., Makes 81 pieces (about 2-¾ pounds)

To wrap caramels: Tear off 6-inch strips of waxed paper; cut each strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper; fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped.

From: Better Homes and Gardens 1990 Best-Recipes Yearbook Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Licorice Chunk Ice Cream

Servings: 1 Batch

Ingredients:

1 ½ cub Whipping cream
1 ½ cub Milk
2/3 cub Sugar
3 Egg yolks
1 teaspoon Vanilla extract
2 tablespoon Aniseed
½ cub Black licorice whips;chopped

Preparation:

In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil.

In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla.

With a mortar and pestle, roughly crush the aniseed, or place the seeds in a plastic bag and bruise them with a hammer. Stir the crushed seeds into the hot ice cream base. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).

Strain the mixture and add the chopped licorice pieces. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

Source: "The Herb Companion" August/September 1996 Posted to MM-Recipes Digest V3 #209

Date: Fri, 2 Aug 1996 08:11:37 +0000

From: Linda Place <placel@worldnet.att.net>

Licorice Drops

Servings: 1 Servings

Ingredients:

1 cub Granulated sugar
¼ cub Brown sugar
¼ cub Water
¼ cub Light corn syrup
1 tablespoon Black food colouring
¼ teaspoon Anise extract or pulverizedanise seeds

Preparation:

Put the sugars, water and corn syrup into a pot, set the pot over medium heat and stir. When the batch has boiled for the first time, wash the sugar crystals down from the sides of the pot. Put the thermometer in the pot and cook without stirring to 290F (143C) [soft crack stage]. Take the pot from the heat and add the food colouring and the anise flavouring and stir them in gently.

With a teaspoon, drop round patties about the size of quarters onto a greased baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently until it softens.

Cool the drops completely but not in the refrigerator or the pieces will stick. Wrap the drops individually in wax paper or cellophane.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Licorice Ice Cream

Servings: 6 Servings

Ingredients:

150 g Licorice toffees (about 6oz)
1 cub Milk
300 ml Carton whipping cream
2 tablespoon Sugar
4 Egg yolks

Preparation:

Servings: 6

Combine toffees, milk and cream in medium saucepan, stir over heat without boiling, until toffees have dissolved, bring to boil, remove from heat.
Beat sugar and egg yolks in a small bowl with electric mixer until thick and creamy. Beat hot milk mixture gradually into egg yolk mixture, cool.

Use ice cream maker or Pour mixture into deep cake pan, cover, freeze until firm. Remove ice cream from pan, beat in large bowl with electric mixer until smooth, return mixture to pan, cover, freeze until firm.

Source: Australian Women's Weekly, Delicious Desserts Posted by Linda Davis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Licorice Liqueur

Servings: 1 Pint

Ingredients:

2 ½ tablespoon Licorice root, chopped
1 ½ cub Vodka
½ cub Sugar syrup (see recipe)to taste

Preparation:

Wash the licorice root and chop into small pieces. Add to vodka and steep for 1 week. Strain and filter. Add sugar syrup and steep for 1 week. Ready to serve. Adjust taste with extract if necessary. Yield: 1 pint plus Container: Quart jar

Licorice Popcorn

Servings: 16 Servings

Ingredients:

PATTI - VDRJ67A:
16 cub Popped popcorn; *
1 cub Sugar
¼ cub Brown sugar
¼ cub Water
½ cub Light corn syrup
¼ cub Butter
½ teaspoon Baking soda
½ teaspoon Anise extract
1 tablespoon Black food coloring

Preparation:

* 2 tbls of unpopped popcorn will produce 4 cups (or 1 ounce) of popped popcorn.

Place popcorn in large buttered baking pan. Put the sugars, water, and corn syrup into a heavy pan over medium heat and stir. After the mix has boiled, scrape sides of pan. Place a candy thermometer in the pan and cook, without further stirring, to 250~. Remove pan from heat and stir in butter, baking soda, anise extract and food coloring. Pour over popcorn, mixing well.
Bake, uncovered, for 1 hour, stirring occasionally. When cooled, store in air-tight containers.
Posted to recipelu-digest Volume 01 Number 654 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998

Liebes-Knoten (Love Knots)

Servings: 1 Recipe

Ingredients:

½ cub Whole eggs
½ cub Thick cream
1/3 cub Sugar
pinch Of salt
½ teaspoon Vanilla
3 cub Flour

Preparation:

Beat eggs well with electric mixer. Add sugar and beat well. Add salt and vanilla. Mixture will be thin. Gradually add flour, having mixer at low speed. Mixture should now be in cookie dough form. Roll very thin on lightly floured board. Cut into ½-inch strips with knife or pastry cutter. Cut in crosswise strips, 1 ½ inches long. Give each strip a double twist to resemble a bow.

Fry in deep fat, 375=F8 F. When brown, roll in sifted powdered sugar.

~ Mrs. W. G. Bench typed & posted by teri chesser 7.95 Posted to MM-Recipes Digest V3 #196

Date: Sat, 13 Jul 1996 10:29:42 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Light - Spaghetti Sauce

Servings: 3 Servings

Ingredients:

1 tablespoon Olive Oil
2 Onions chopped
4 Crushed garlic cloves or
2 Minced garlic
14 ounce Can Tomato sauce
½ cub Red wine (optional)
1 Sweet green pepper
1 teaspoon Dried leaf basil
½ teaspoon Leaf oregano

Preparation:

Heat oil in a large saucpan set over medium heat. Add onions and garlic.
Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light "Sandwhich" Rye

Servings: 15 Servings

Ingredients:

-FDRJ65A
1 ½ cub Water
1 ½ teaspoon Salt
3 tablespoon Sugar
2 tablespoon Margarine
3 cub Bread flour
⅞ cub Rye flour
2 tablespoon Caraway seeds
3 teaspoon Yeast

Preparation:

Adjust yeast from 3 to 4 ½ tsp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light "Whipped" Cream

Servings: 1 Servings

Ingredients:

1/3 cub Evaporated skim milk,
Chilled in mixing bowl
In freezer for 30 min
(chill beaters too)
¼ cub Sugar
2 tablespoon Non-fat yogurt
1 tablespoon Orange liqueur, such as
Grand Marnier or Cointreau

Preparation:

In a chilled deep mixing bowl, beat evaporated skim milk with electric beaters for 1-2 min, or until it is the consistency of whipped cream.
Gradually add sugar, yogurt, and liqueur, and beat for several minutes more, or until thicken. Serve within ½ hour.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Light Alfredo

Servings: 4 Servings

Ingredients:

1 cub Evaporated milk, nonfat
¼ pound Parmesan cheese -- freshly
Grated
Fresh ground black pepper
8 ounce Pasta
*GARNISH*
Fresh parsley

Preparation:

In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the parmesan and as soon as it has melted and the sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper.

Recipe By : Pasta Light Cookbook
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on May 27, 98

Light Alfredo Pasta

Servings: 4 Servings

Ingredients:

SAUCE:
1 small Onion;, diced
1 Garlic clove;, minced
2 teaspoon Vegetable oil
2 cub Skim milk
1 cub Chicken broth
3 tablespoon Flour
½ teaspoon Salt
½ teaspoon Coarse black pepper
½ cub Grated Parmesan cheese

PASTA:
1 pound Penne or other pasta
16 ounce Broccoli florets

Preparation:

Cook onion, and garlic clove in vegetable oil over medium heat until golden. Mix skim milk, chicken broth, flour, salt and pepper; stir into onion mixture until thickened. Stir in cheese. After pasta has cooked 9 minutes add broccoli to cooking water. Typed by Ethel Snyder <essie49@juno.com> Date August 17, 1997

Recipe by: Good Housekeeping magazine -- March 1996 Posted to MC-Recipe Digest V1 #746 by essie49@juno.com (Ethel R Snyder) on Aug 17, 1997

Light Alfredo Sauce

Servings: 6 Servings

Ingredients:

12 ounce Milk, canned skim
¼ cub Flour
1 ¼ cub Stock, chicken
½ cub Cheese, Parmesan, grated
⅛ teaspoon Pepper, black

Preparation:

Gradually blend milk into flour; stir in broth. Cook over medium heat, stirring constantly, until hot. Blend in cheese and pepper.

From "Skinner Pasta Recipes for Today," c 1990 Hershey Foods Corp

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Converted by MMCONV vers. 1.40 ---

Recipes saved: 6 (already MM: 6)
Lines read: 389 Lines written: 205

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Cheesy Broccoli Casserole

Servings: 1 Servings

Ingredients:

1 package (10 oz.) frozen choppedbroccoli; thawed & drained
1 cub Dairy sour cream
1 cub Creamed cottage cheese
½ cub Bisquick baking mix
¼ cub Margarine or butter; melted
2 Eggs
1 Tomato; (peeled & slicedthin)
¼ cub Grated Parmesan cheese

Preparation:

Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater for 1 minute. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean.

Serves 6-8.

Oven temperature 350 degrees.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05, 1998

Light and Crispy Potato-Zucchini Pancakes

Servings: 6 Servings

Ingredients:

1 large Egg
1 large Egg white
2 medium Zucchini -- trimmed
1 pound Russet potatoes -- scrubbed
2 large Scallions -- chopped
2 tablespoon All-purpose flour
¼ teaspoon Salt
¼ teaspoon Fresh ground black pepper
2 tablespoon Vegetable oil

Preparation:

1. Heat oven to 425F, line large cookie sheet with foil. In large bowl using sire whisk or fork, lightly beat egg and egg white just to mix; set aside.

2. In food processor fitted with shredding blade, grate zucchini to make about 2 cups; place in layers of paper towels and squeeze dry. Add zucchini to bowl with beaten egg.

3. Peel potatoes; grate immediately in food processor to make about 2 cups; blot dry on paper towels. Add potatoes to zucchini in bolw along with scallions, flour, salt, and pepper; stir well to mix.

4. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; using 1 heaping tablespoon per pancake, drop enough batter into skillet to make 6 or 7 pancakes. Press mounds of batter flat with back of spoon or spatula; cook 4 minutes. Turn carefully; cook 4 minutes longer until golden. Remove pancakes to prepared cookie sheet; using remaining batter

and additional oil as needed; repeat procedure.

5. When all pancakes are on cookie sheet, bake 10 to 15 minutes until crisp.

Recipe By : Redbook - March, 1995

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light and Dreamy Pie

Servings: 8 Servings

Ingredients:

2 Envelopes Dream whip toppingmix
1 package Strawberry jello powder; 85grams
2/3 cub Boiling water
2 cub Ice cubes
1/3 cub Mashed strawberries
1/3 cub Whole raspberries
1/3 cub Blueberries
1 9" graham wafer pie crust

Preparation:

Prepare dessert topping according to directions on package. Dissolve jello in boiling water. Add ice cubes and stir until jello starts to thicken.
Remove any ubmelted ice. Blend prepared topping onto jello. Fold on fruit.
Chill 20 mins or until mixture will mound. Spon into pie crust. Chill for 3-4 hours. Just before serving garnish with extra fruit if desired.

Source Dream Whip

Recipe by: Dream Whip

Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@arnprior.com> on Dec 11, 1997

Light and Easy Chicken Chili

Servings: 1 Servings

Ingredients:

1 tablespoon Veg oil
2 Onions
2 Cloves garlic, minced
1 pound Ground chicken
1 cub Chopped celery
1 cub Chopped carrot
1 Sweet red or green pepperchopped
2 tablespoon Chili powder
1 teaspoon Ground cumin
¾ teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Hot pepper flakes
¼ teaspoon Black pepper
1 can (28 oz) tomatoes, chopped
1 can (19 oz) red kidney beans,drained & rinsed
1 can (19 oz) chick-peas, drainedand rinsed
¼ cub Chopped fresh parsley

Preparation:

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened.

Add chicken; cook, stirring, for about 7 minutes or until no longer pink.
Add carrot, celery, red pepper, chili pwder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring, for 1 minute.

Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. Garnish with parsley. Makes 4 to 6 servings.

Notes: do not add all tomato juice - add about ¼ and then as needed use 1 tbsp chili powder if using chili style kidney beans extra lean ground beef substitutes fine leave off parsley

Best topping: drop few chunks of cheese on serving of chili, layer of shredded lettuce, smaller layer of chopped tomatoes, topped by big spoonful of sour cream. Stick tortilla chips cut in wedges and lightly toasted around the edges.
Source: Canadian Living's best - Chicken Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rod Grant <rodgrant@magi.com> on Apr 09, 1997

Light and Easy Guacamole

Servings: 2 Cups

Ingredients:

1 2/3 cub Frozen peas, thawed
1 Avocado, peeled
2 large Tomatoes, peeled, seeded andchopped
2 small Cloves garlic, minced
¼ cub Minced red onion
2 tablespoon Fresh lemon juice
1 teaspoon Chili powder
½ teaspoon Each salt and ground cumin
1 pinch Cayenne pepper

Preparation:

Anne Lindsay - Lighthearted Everyday Cooking, Makes 2 cups

In food processor, puree peas until smooth. In bowl, mash avocado with fork; add peas, tomatoes, garlic, onion, lemon juice, chili powder, salt, cumin and cayenne pepper; mix until blended.

Per 2 Tablspoons: cal: 41, fat: 2g, fibre: 1g, protein: 1g, carb: 5g, chol:
0mg, sod: 99 mg, potassium: 166 mg.

Posted to Digest eat-lf.v097.n048 by Colleen Strong <Colleen.Strong@LHSC.ON.CA> on Feb 18, 1997.

Light and Easy Lasagna

Servings: 12 Servings

Ingredients:

3 medium Onions, chopped
3 Garlic cloves, finelychopped
56 ounce Italian-style plum tomatoes,undrained
24 ounce Italian tomato paste
1 cub Chopped fresh parsley
2 teaspoon Dried leaf oregano, crushed
½ teaspoon Dried leaf thyme, crushed
½ teaspoon Dried marjoram, crushed
½ teaspoon Freshly ground pepper
½ pound Lasagna noodles
1 pound Part-skim ricotta cheese
½ pound Part-skim mozzarella cheese
2 ounce Imported Parmesan cheese,grated

Preparation:

1. Put onions and garlic in large saucepan. Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper.
Simmer, covered, stirring occasionally, about 2 hours.

2. Cook lasagna noodles in boiling water until al dente, about 12 minutes.
Drain in colander; rinse with cold water. Drain well.

3. Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish with ¼ of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with ¼ of the Parmesan cheese. Cover with ¼ of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top.

4. Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Easy Lemon Chicken (Lf)

Servings: 4 Servings

Ingredients:

Chicken breasts -- skinned
Lemons
1 teaspoon Dried tarragon

Preparation:

x Black pepper; to taste

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light and Easy Topping

Servings: 8 Servings

Ingredients:

½ cub Evaporated skim milk icecold
2 tablespoon Granul. artificial sweetener
1 teaspoon Lemon juice
1 teaspoon Vanilla

Preparation:

This quick, light topping separates quickly. Serve immediately.

Place small bowl and beaters in freezer for about 10 min or until thoroughly chilled. In well-chilled bowl, combine milk, sweetener and lemon juice. Beat until fluffy and stiff peaks form. Beat in vanilla.
Serve immediately, makes 1 cup.

Each serving 2 tbsp, 1++ Extra 2 g carbohydrate, 1 g protein, 15 calories

Source: Choice Desserts by Kay Spicer 1986 published in co-operation with the Canadian Diabetes Association

Shared but not tested by Elizabeth Rodier Sept 93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Fluffy Mashed Potatoes

Servings: 1 Servings

Ingredients:

3 pound Yellow Finn, Yukon Gold, orIdaho baking potatoes,peeled and cut into 3-inchchunks
2 tablespoon Unsalted butter
¾ cub Low-fat milk
1 cub Plain nonfat yogurt
½ teaspoon Salt
1 pinch White pepper
1 tablespoon Finely chopped fresh chives

Preparation:

The California Cook, Diana Rossen Worthington, Serves 6 to 8

These mashed potatoes are slightly tangy because they contain yogurt. Yukon God or Yellow Finn potatoes have a pleasing consistency for mashed potatoes. Starchy potatoes like russets will turn out fluffier; yellow, red, or white potatoes will have a creamier texture.

1. Immerse the potatoes in cold water for 5 minutes to remove excess starch. In a large pot of boiling salted water, cook the potatoes for about 15 to 20 minutes or until fork-tender. Drain and return them to the pot.
Over light heat, dry the potatoes tossing them occasionally, for about 1 or 2 minutes or until all the moisture is evaporated.

2. Put the potatoes through a potato ricer or mash them with a potato masher in a large mixing bowl. In a medium saucepan over medium heat, combine the butter and milk and bring to a simmer. Pour over the potato mixture and blend well. Add the yogurt, salt, pepper, and chives and blend well into the potatoes. Taste for seasoning. Transfer to a serving bowl and serve immediately.

ADVANCE PREPARATION: Can be prepared up to 2 hours ahead, covered, and kept at room temperature. Reheat gently in the top of a double boiler over medium heat. Add extra milk as needed. Taste for seasoning.

Posted to JEWISH-FOOD digest V97 #008

From: Pat Gold <plgold@ix.netcom.com>

Date: Thu, 29 Aug 1996 17:24:15 -0700

Light and Fluffy Pancakes

Servings: 6 Servings

Ingredients:

2 cub Whole Wheat Pastry flour ½ t Cinnamon ½ c Cornmeal ¼ c
Apple butter 2 T Ener-G or cornstarch 2 c Light soy milk 2 t Baking Powder
⅛ cub Maple syrup ½ t Baking soda ¼ t Apple cider
vinegar

Preparation:

Mix dry ingrediants together. Then add remaining ingrediants. Make sure all the ingrediants are mixed together well. Batter should be spongy -- not runny or thick. Preheat frying pan over medium heat. Pour a ladle full of batter into pan and cook on both sided until golden brown. Makes 6 large pancakes. These are very filling!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Fluffy Waffles

Servings: 5 Servings

Ingredients:

2 EGGS
2 ¼ cub MILK
¾ cub OIL OR MELTED SHORTENING
2 ½ cub FLOUR
4 teaspoon BAKING POWDER
¾ teaspoon SALT
¾ cub CHOPPED PECANS (OPTIONAL)
1 ½ teaspoon CINNAMON (OPTIONAL)
2 cub PEL'D & DICED APPLES (OPT'L)
CRUMBLED BACON (OPTIONAL)
3 tablespoon COCOA AND
2 tablespoon CHOC CHIPS (OPTIONAL)

Preparation:

In large bowl beat eggs until light. Stir in milk and vegetable oil or melted shortening. Sift together flour, baking powder and salt and add to milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples, bacon or cocoa and chocolate chips, if desired. Pour batter onto center of hot waffle iron, cover and bake until steaming stops. From *Prodigy's Food and Wine Bulletin Board.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Fresh Cranberry Pecan Pie

Servings: 12 Servings

Ingredients:

CRUST:
2 tablespoon Corn oil margarine, melted
1 cub Graham-cracker crumbs (14 squares)
2 tablespoon Sugar
1 tablespoon Non-fat milk

FILLING:
1 ounce Semisweet chocolate (2 squares)
½ cub Corn oil margarine
2 cub Fresh cranberries, rinsed
1/3 cub Brown sugar, firmly packed
1/3 cub Chopped pecans
1 tablespoon Sherry or brandy
2 Egg whites
Pinch of salt
2/3 cub Sugar
1 cub Unbleached all-purpose flou

GARNISH:
¼ cub Flaked coconut
¼ cub Whole pecans

Preparation:

Heat oven to 325 degrees. To make crust, combine melted margarine, crumbs and sugar in a small bowl. Stir in milk to moisten. Press firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable coating. Melt chocolate and margarine over very low heat. Spread berries evenly over crust; sprinkle with brown sugar, chopped nuts and liquor. Beat egg whites and salt until frothy. Continue beating and gradually add sugar. Stir melted mixture and flour into egg whites, pour over cranberries. Sprinkle with coconut, decorate with pecans. Bake until center does not wiggle, 40 to 50 minutes. Serve warm. Makes 12 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Fruity Fruit Pie

Servings: 1 Servings

Ingredients:

2 Envelopes DREAM WHIP
1 package (3oz) any fruit flavor jello
2/3 cub Boiling water
2 cub Ice cubes
1 cub Diced fruit of your choice

Preparation:

Prepare topping mix as per pkg. instructions. Add ice cubes and stir until jello starts to thicken (2-3 mins.) Remove unmelted ice. Add topping to and whip until well blended. Fold into fruit. Spoon into prepared pie shell.
(Graham cracker crumb shell is very good).
Garnish with extra fruit.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Fruity Pie

Servings: 1 Servings

Ingredients:

1 package (4-serv) Strawberry jellogelatin
2/3 cub Boiling water
½ cub Cold water
Ice cubes
3 ½ cub Cool whip topping, thawed
1 cub Strawberries, hulled andsliced
1 package 9-inch graham cracker crumbcrust, cooled

Preparation:

Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 ¼ cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Using wire whisk, blend in whipped topping. Fold in berries. Chill until mixture mounds. Spoon into pie crust.
Chill about 2 hours. Garnish with additional strawberries, if desired.

Recipe by: Jello recipes cookbook Posted to MC-Recipe Digest V1 #598 by Diana Stephens <mdstephe@ix.netcom.com> on May 5, 1997

Light and Lemony Broiled Scallops

Servings: 6 Servings

Ingredients:

1 ½ pound Sea scallops
3 tablespoon Dry sherry
3 tablespoon Teriyaki sauce
Juice and zest of one lemon
1 teaspoon Cornstarch
1 tablespoon Water

Preparation:

Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. MArinate at least 2 hours or overnight in the refrigerator.
Remove the scallops from the marinade, remove the marinade, and broil 3 inches from heat for 3 minutes. Keep warm while you prepare the sauce.
Dissolve the cornstarch in water. Bring the reserved marinade to a boil and add the cornstarch in water. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Luscious Cake

Servings: 16 Servings

Ingredients:

18 ¼ ounce Lemon cake mix
1 Env Dream Whip® whippedtopping mix
1 teaspoon Lemon peel, grated
½ teaspoon Baking powder
1 cub Water, cold
4 Whole egg whites
1 tablespoon Olive oil

FROSTING:
6 ounce Lemonade, canned
14 ounce Fat-free sweetened condensedmilk
8 ounce Cool Whip® Free, thawed
3 drop Yellow food coloring

Preparation:

Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside.
In a mixing bowl, combine cake mix, whipped topping mix, lemon peel, and baking powder. In another mixing bowl, combine water, egg whites, and oil.
Mix dry ingredients with wet ingredients just until moistened. Bake for 40 minutes until golden brown. When cake has cooled completely, split in half horizontally (see notes).To prepare frosting, combine lemonade and sweetened condensed milk in a mixing bowl. Fold in whipped topping and food coloring. Blend well. Place bottom cake layer on serving plate. Spread one third frosting on top. Place top cake layer on frosting. Frost sides and top with remaining frosting. Refrigerate until ready to serve.

Per serving: 265 Calories; 5g Fat (17% calories from fat); 4g Protein; 52g Carbohydrate; 7mg Cholesterol; 266mg Sodium

NOTES : To cut cake evenly, measure cake with ruler. Divide into 2 equal layers. Mark with toothpicks. Cut through layer with large serrated knife using toothpicks as a guide.
Recipe by: Duncan Hines, Treasury Of Baking Posted to MC-Recipe Digest V1 #573 by matejka@bga.com (Anita A. Matejka) on Apr 16, 1997

Light and Luscious Orange Bars

Servings: 12 Servings

Ingredients:

1 teaspoon Unflavored gelatin
¼ cub Orange Juice concentrate
2 tablespoon Sugar
½ teaspoon Vanilla
½ cub Nonfat dry milk powder
½ cub Cold water
1 tablespoon Lemonjuice
24 Graham crackers

Preparation:

Chill a small mixing bowl and beaters. In the top section of a double boiler, soften gelatin in the melted concentrated Orange Juice. Place over hot water,and stir until the gelatin is completely disolved. Remove from heat and stir in the sugar and vanilla. Using cold beaters, beat dry milk and water until soft peaks form. Add the lemon juice and beat until stiff.
Fold in orange juice mixture. Spread on 12 Graham crackers. Top with the remaining crackers. Wrap individually; freeze until firm about 2 hours.

From the ADA FAmily Cookbook vol.II.

Exchanges per sandwich: ½ non fat milk, 1 fruit cal 89, cho 17, pro 3, fat 1, Na 121, K 181, ½ teaspoon sugar (8 cal) per serving

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Light and Spicy Pumpkin Bars

Servings: 48 Servings

Ingredients:

1 cub All-purpose flour; or unblea
1 cub Whole wheat flour
1 ½ cub Brown sugar; packed
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground cloves
¼ teaspoon Salt
½ cub Oil
½ cub Apple juice
16 ounce Pumpkin; canned, 2 cups
2 Eggs

FROSTING:
1 ½ cub Powdered sugar
2 tablespoon Margarine; softened
½ teaspoon Vanilla extract
2 tablespoon Plain yogurt; to 3 tablespoo

Preparation:

Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991 Preheat oven to 350 degrees; grease and flour a 15 x 10 x 1-inch baking pan. Lightly spoon flour into measuring cup; level off. In a large bowl, beat the flours, brown sugar, baking powder, baking soda, spices, salt, oil, apple juice, pumpkin and eggs on low speed until moistened. Beat for 2 minutes on medium speed. Spread evenly in the prepared pan. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the frosting, combine the powdered sugar, margarine, vanilla extract and enough yogurt for desired spreading consistency; beat until smooth.
Frost the cooled bars; sprinkle with nutmeg, if desired. Refrigerate to set the frosting; cut into bars. Penny Halsey (ATBN65B).

Nutrition Analysis: 90 calories, 1g protein, 15g carbohydrate, 3g fat, 9mg cholesterol, 60mg sodium.
Posted to MC-Recipe Digest V1 #836 by Lynda Beaugez <beaugez@bellsouth.net> on Oct 10, 1997

Light and Zesty Chicken And Rice

Servings: 1 Servings

Ingredients:

4 Chicken Breasts
1/3 cub Bottled Italian Dressing
1 Bag (16 oz) Frozen Broccoli"Carrots & Caulifour"
Durkee Onions(2.8 oz)
1 ¾ cub Chicken Boullion
½ teaspoon Italian Seasoning

Preparation:

Place chicken breasts in 8 x 12 inch baking dish, pour salad dressing over chicken. Bake uncovered at 400 degrees for 20 minutes. Place rice, vegetables and ½ can dried onions around and under chicken. Combine boullion and Italian seasoning - pour over chicken and vegetables. Bake uncovered 25 minutes. Top with remaining onions, bake 2-3 minutes longer.
Let stand 5 minutes before serving. Serves 4.

Recipe By : Foodview

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light and Zesty Pasta Salad

Servings: 8 Servings

Ingredients:

½ cub Fat-free Zesty Italian salad
Dressing
½ cub Fat-free Miracle Whip salad
Dressing
1 cub Broccoli florets
2 cub Corkscrew noodles, cooked
And drained
½ cub Green pepper -- chopped
½ cub Tomato -- chopped
¼ cub Scallions -- sliced

Preparation:

Combine the dressings in a small bowl and mix well. Steam the broccoli just until crisp-tender. Drain and let cool.

In a large bowl, mix the broccoli florets with the pasta, green pepper, tomato, scallions, and dressing. Mix well. Chill 2 hours.

Less that 1 gram of fat per serving.

Recipe By : More So Fat, Low Fat, No Fat

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Apple Cake (Ovo)

Servings: 12 Servings

Ingredients:

4 Apples; peel/slice
1 tablespoon Sugar
1 tablespoon Frozen apple juiceconcentra; undiluted
2 teaspoon Ground cinnamon
1 ½ cub Unbleached flour
1 ½ cub Whole wheat flour
¾ cub Sugar
1 tablespoon Baking powder
½ teaspoon Salt
¼ cub Applesauce
1 cub Apple juice
4 teaspoon Vanilla
1 Egg
5 Egg whites
½ cub Orange juice
¼ cub Canola oil

Preparation:

Spray ring mold or fluted tube pan with nonstick vegetable coating. Place apples in large bowl. In separate bowl, combine 1 tablespoon sugar, 1 tablespoon apple juice concentrate and cinnamon. Pour over sliced apples and stir until apples are evenly covered. Set aside. In separate bowl, mix together flours, ¾ cup sugar, baking powder and salt. Stir in oil, 1 cup apple juice concentrate, vanilla, egg, egg whites and orange juice. Pour half of batter into prepared mold. Layer half of apple mixture over batter then repeat with remaining batter and apples. Bake at 350 degrees F for 1 ½ hours, remove from oven. Allow to cool before removing from pan.
Nutrition (per serving): 295 calories Total Fat 6 g (18% of calories) Source: Wisconsin Department of Agriculture :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80=E1 Posted to MC-Recipe Digest V1 #235

Date: Sat, 5 Oct 1996 20:42:16 -0400

From: kmeade@ids2.idsonline.com (The Meades)

Light As a Feather Hungarian Cheesecake

Servings: 16 Servings

Ingredients:

1 Box Zweiback crackers -- or
Prepared crust
4 Eggs
½ pint Heavy cream
20 ounce Philadelphia Cream Cheese --
Softened
¾ cub Sugar
2 tablespoon Flour
2 tablespoon Butter -- melted
2 tablespoon Sugar
1 cub Crushed pineapple -- from
Can

Preparation:

Grind Zweiback crackers till fine. Mix with butter and 2 tablespoons of sugar. Line cheese cake pan with this mixture. Press down firmly. Add crushed pineapple (drained) Spread over bottom of pan (optional

Beat egg whites well and set aside. Stir egg yolks with ¾ cup of sugar.
Add heavy cream and stir well. Add cream cheese and beat until quite smooth while adding 2 tablespoons of flour. Whip together well. Fold in egg whites softly. Pour into cheesecake pan. Bake in preheated oven 350 degrees for one hour and 5 minutes (depending on your oven). Cheesecake will naturally crack on the top. Cool before serving. You may want to add a touch of whipped cream or if you make this cheesecake withouth additional pineapple you may want to add strawberry preserves as a dollop on top. That is, just before you add a dollop of whipped cream! This is a dream dessert

Recipe By : NancyR5650

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Autumn Chutney

Servings: 8 Servings

Ingredients:

3 cub Tart Apples; finely chopped
3 ½ cub Plums; finely chopped
1 cub Ripe Tomatoes; FinelyChopped, peeled and seeded
½ cub Onion; finely chopped
¼ cub Lemon Juice
1 tablespoon Lemon Rind; Grated
1 tablespoon Ginger Root; Grated
1 tablespoon Curry Powder
1 teaspoon Ground Cumin
3 Cloves Garlic; finelychopped
4 ½ cub Granulated Sugar
1 Box CERTO LIGHT Fruit PectinCrystals

Preparation:

MEASURE prepared fruit, lemon juice and spices into a large saucepan.
MEASURE sugar and set aside. COMBINE fruit pectin crystals with ¼ cup of measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over high heat and stir until mixture comes to a full boil. STIR in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR quickly into warm, sterilized jars filling up to ¼ inch from rim. SEAL while hot with sterilized 2-piece lids with new centres. Makes 8 cups Prep.
time: 30 minutes Cooking Time: 20 minutes

TIP: A food processor can be used to finely chop ingredients for this chutney. Do not puree.

Recipe by: Certo Newsletter Vol 3;Issue 3/Carole Walberg

Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 04, 1997

Light Baked Catfish

Servings: 1 Servings

Ingredients:

¼ cub Yellow cornmeal
¼ cub Flour
¼ cub Grated Parmesan cheese
1 teaspoon Paprika
1 teaspoon Salt
½ teaspoon Black pepper
⅛ teaspoon Red pepper
1 Egg white
2 tablespoon Milk
1 pound Catfish fillets
Butter flavored cookingspray
½ teaspoon Sesame seeds

Preparation:

Combine meal, flour, cheese, paprika, salt and peppers and set aside. Whisk together egg white and milk. Dip fillets in mixture. Dredge in cornmeal mixture. Place on foil lined baking sheet, coated with cooking spray.
Sprinkle fillets with sesame seeds and coat each fillet with cooking spray.
Bake 350 for 30 minutes until fish flakes easily with fork. Serve with lemon wedges.

Posted to EAT-L Digest 08 Sep 96

From: Fredna McNeil <cjmcneil@ALPHA.NLU.EDU>

Date: Mon, 9 Sep 1996 15:27:12 CST

Light Baked Potato Soup

Servings: 6 Servings

Ingredients:

4 large Baking potatoes
6 tablespoon Cornstarch
8 cub Skim milk
2 tablespoon Olive oil
4 Green onions; chopped
1 cub Light sour cream
1 cub Canadian bacon; cooked
5 ounce Lowfat cheddar cheese;grated
Salt and pepper

Preparation:

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
In a large bowl mix the cornstarch and skim milk until smooth. Pour into large pot and add olive oil. Stirring constantly, bring to a boil over medium heat. Whisk in salt and pepper. Keep stirring until the mixture thickens. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add light sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with cooked Canadian bacon. Serves 6.

Nutritional Information Calories 413 Calories From Fat 24% Protein 29g Carbohydrate 46g Cholesterol 34mg Sodium 887mg Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary." <diane@keyway.net> on Jan 5, 1998

Light Batter

Servings: 1 Servings

Ingredients:

¾ cub Corn starch
¼ cub Flour
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Pepper
½ cub Water
1 Egg, slightly beaten

Preparation:

In bowl stir together the first 5 ingredients. Add water and egg; stir until smooth. Pour 1 quart (about) corn oil into large skillet to depth of ½ inch, filling no more than 1/3 full. Heat over medium heat to 375 degrees F. Dip 4 cups cut up vegetables, such as zucchini, carrots, onions, green beans and mushrooms, or 1 lb boneless, skinless chicken breast, cut into 1 inch cubes or into strips,(or pork) a few at a time into batter, (Stir batter occasionally). Carefully add vegetables or meat to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels... Serve with your favorite tempura sauce or other sauce of your choice. Serves 2 to 4.

NOTE: Herb Batter: Follow basic recipe. Add 1 tsp. dried basil leaves and 1 clove garlic, minced.

Beer Batter: Follow basic recipe. Omit water. Add 1/3 cup cold beer. NOTE: Cut all veggies (except green beans) into strips about the thickness of a green bean. Paper towel blot dry so the batter will cling to the veggies.

Recipe taken from an Argo Cornstarch ad in a magazine in 1982 Triple YUM!!!

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 4, 1997

Light Biscuits

Servings: 6 Servings

Ingredients:

1 cub All-purpose flour
1 ½ teaspoon Baking powder
⅛ teaspoon Baking soda
¼ teaspoon Salt
2 tablespoon Reduced-calorie margerine
½ cub Plain low-fat yogurt
½ teaspoon Honey

Preparation:

Date: Fri, 12 Apr 1996 08:59:05 -0700 (PDT)

From: "Tina D. Bell" <tdbell@altair.csustan.edu> Combine flour, baking powder, baking soda, and salt in a medium bowl; cut in margerine with a pastry blender until mixture resembles coarse meal. Add yogurt and honey, stirring just until dry ingredients are moistened. Turn biscuit dough out on lightly floured surface, and knead lightly 4 to 5 times.

Roll dough to ½" thickness; cut into rounds with a 2&½ biscuit cutter.
Transfer dough rounds to an ungreased baking sheet. Bake at 425 degrees for 12 minutes until golden. Serve warm. Yield: 6 biscuits about 104 calories each.

Protein 3 gr, fat 2.9 gr, carb 16.6 gr, cholesterol 1, iron .9, sodium 240.

FATFREE DIGEST V96 #102

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light Bread

Servings: 1 Servings

Ingredients:

1 Yeast cake
3 teaspoon Sugar
1 pint Warm water
2 medium Potatoes
2 teaspoon Salt
Flour

Preparation:

Dissolve the yeast in 1 cup of the water. Cook the potatoes, mash very fine and add yeast along with 1 teaspoon salt, 1 teaspoon sugar, and the rest of the water. Put in a jar and leave in a warm place to rise. Sift flour and mix in yeast mixture along with 1 more teaspoon salt and 2 teaspoons sugar. Keep adding flour until it makes a firm dough. Let rise to double, knead and make into loaves. Let rise one hour and then bake at 350~ until it tests done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Brownies

Servings: 6 Servings

Ingredients:

1/3 cub Butter, or replace with:
1/3 cub -Shortening mixed with
1 tablespoon -Hot water
1 cub Brown sugar
1 Egg
1 teaspoon Vanilla
1 cub Flour
½ teaspoon Baking powder
⅛ teaspoon Baking soda
4 ounce Semi-sweet chocolate chips
½ teaspoon Salt
½ cub Chopped nuts, optional

Preparation:

Melt butter (or shortening with water) in sauce pan over medium heat.
Remove from heat, add to brown sugar and mix well. Allow mixture to cool.
Stir in egg and vanilla. Add remaining dry ingredients and mix well. Pour mixture into greased baking pan (8x8 or 11x7).

Bake at 350 deg. F for 20 to 25 minutes.

- Anne Duke

Light Butter Cream Frosti

Servings: 100 Servings

Ingredients:

¾ cub WATER
¾ pound BUTTER PRINT SURE
2 ounce MILK; DRY NON-FAT L HEAT
4 pound SUGAR; POWDER 2 LB
¾ pound SHORTENING; 3LB
2 tablespoon IMITATION VANILLA
¾ teaspoon SALT TABLE 5LB

Preparation:

1. CREAM BUTTER OR MARGARINE AND SHORTENING IN MIXER BOWL 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED MIXTURE; BLEND.

3. COMBINE WATER AND VANILLA; ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. BEAT UNTIL MOISTURE IS ABSORBED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL LIGHT AND OF SPREADING CONSISTENCY.
4.SPREAD IMMEDIATELY ON COOL CAKES.

NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) FROSTING PER CAKE.

NOTE: 2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 ½ QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

Recipe Number: G04700

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light Cake

Servings: 1 Servings

Ingredients:

4 Eggs, separated
2 Egg whites
½ teaspoon Cream of tartar
½ cub Butter, room temp.
½ teaspoon Orange or almond extract
2 ½ teaspoon Vanilla
1 ¾ cub Cake flour
1 cub + 2 Tbls. confectioners
Sugar
2 teaspoon Baking powder
Fruit or frosting

Preparation:

In mixer bowl, combine 6 whites & tartar. Beat until stiff peaks form. Set aside. In another bowl, combine butter, 4 yolks, extract & vanilla. Beat until fluffy. Combine flour, sugar & baking powder.
Sift into yolk mixture. Beat 2 minutes. Gently but thoroughly fold beaten whites into batter. Spoon batter into 9" nonstick tube pan.
Bake in preheated 325 oven for 1 hour. Invert pan to cool. Cool thoroughly before removing from pan. Serve with fruit or frosting.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Light Carrot Soup with Parsley Matzo Balls

Servings: 1 Servings

Ingredients:

SOUP:
1 tablespoon Vegetable oil
2 medium Onions; chopped
1 ½ pound Carrots; peeled and diced
5 ¼ cub Canned chicken broth;approx, divided use
3 tablespoon Uncooked rice
Salt and freshly groundblack pepper
½ teaspoon Dried thyme; crumbled
1 Bay leaf
1 pinch Sugar; optional

MATZO BALLS:
¼ cub Packed parsley sprigs
2 large Eggs
2 teaspoon Vegetable oil
½ teaspoon Salt
½ cub Matzo meal
2 tablespoon Water

Preparation:

Notes: From Orange County Register

1. Heat vegetable oil in large, heavy saucepan. Add onions and saute over medium-low heat, stirring often, 7 minutes or until soft but not brown.

2. Add carrots, 4 cups broth, rice, salt, pepper, thyme and bay leaf. Stir and bring to a boil. Reduce heat to low, cover and cook about 30 minutes or until carrots and rice are very tender. Discard bay leaf. Let soup cool 5 minutes.

3. Pour the soup into a blender and puree until very smooth. Return to saucepan. Bring to a simmer, stirring often.

4. Add about 1 ¼ cups broth, or enough to bring soup to desired consistency. Bring to a boil, stirring. Taste and adjust seasoning; add pinch of sugar if de sired. (Soup can be kept, covered, 2 days in refrigerator; reheat over medium-low heat, stirring, before serving.)

5. To make the matzo balls, chop the parsley in a food processor. Combine the eggs, vegetable oil and salt in a bowl. Lightly beat until blended. Add matzo meal and beat until batter is well blended. Beat in water, then the chopped parsley. Transfer the batter to a bowl, cover, and refrigerate for 20 minutes.

6. Bring about 2 quarts of salted water to a boil in a large saucepan. With wet hands, take about 1 teaspoon matzo-ball mixture and roll it between your palms to a ball; mixture will be soft. Set balls on a plate.

7. Reduce heat so water simmers. With a rubber spatula, carefully slide balls 1 by 1 into the simmering water. Cover and simmer over low heat about 30 minutes or until matzo balls are firm. Cover and keep them warm until ready to serve.

Presentation: When serving soup, use a slotted spoon to add 3-6 matzo balls to each bowl.

Yield: 6 servings

Nutritional information (per serving): 213 calories, 7.1 grams fat, 1.5 grams saturated fat, 72 milligrams cholesterol, 1,008 milligrams sodium, 30 percent calories from fat

Source: "The Low-Fat Jewish Cookbook"

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998

Light Charlotte

Servings: 10 Servings

Ingredients:

1 package Lady fingers
1 package Instant vanilla pudding
1 ½ teaspoon Gelatin; softened in
¼ cub Water
3 ounce Bourbon or rum
1 carton (8-oz) whipped topping
2 cub Milk

Preparation:

Line a straight-sided bowl or souffle dish with split lady fingers (smooth side in). (If you lightly butter the dish, the lady fingers stand up better.) Mix vanilla pudding mix as directed using 2 cups of milk. Mix gelatin in with water & add bourbon or rum to it. Stir gelatin mixture into topping & fold all into the prepared pudding. Mix until smooth & no streaks remain. Pour into bowl lined with lady fingers. Cover with plastic wrap pushed down on top of pudding to keep it from getting hard. Refrigerate 3-4 hours or overnight. Yields 10-12 servings.

MRS. THEA EPES

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light Cheesecake with Double Cherry Fluff Topping

Servings: 18 Servings

Ingredients:

YOGURT CHEESE:
1 Container (32 ounces) oflow-fat vanilla yogurt

CRUST:
1 ¼ cub Low-fat graham crackercrums, finely crushed
3 tablespoon Reduced fat margarine orbutter, melted
2 tablespoon Reduced calorie pancakesyrup

CHEESECAKE:
1 package (8 oz) fat-free creamcheese, softened
1 cub Sugar
1 cub Nonfat plain yogurt
3 tablespoon Cornstarch
¼ teaspoon Salt
½ cub Egg substitute; thawed or
2 large Eggs
2 large Egg whites
2 tablespoon Lemon juice
2 teaspoon Grated lemon zest
2 teaspoon Vanilla extract

CHERRY FLUFF TOPPING:
1 can (16 ½-17 oz) pitted darksweet cherries in syrup
1 package (3 oz) sugarless cherrygelatin
1 can (20 oz) light cherry piefilling
¼ teaspoon Almond extract
1 Container (8 oz) lightnondairy whipped topping,thawed

Preparation:

Add non nondairy whipped topping and pitted, dark sweet cherries, mint sprigs and lemon zest for garnish

1. Yogurt Cheese: Line a colander or sieve with a coffee filter. Place the colander or sieve over a large bowl and spoon in yogurt. Let drain. Cover and refrigerate 12 hours

2. Crust: Preheat oven to 325 degrees F. Spray a 10-inch springform pan with nonstick cooking spray. In a bowl, combine graham cracker crumbs, margarine or butter and syrup. Press crumb mixture onto bottom of pan. Bake 10 minutes; cook on wire rack.

3. Cheesecake: In a large bowl, beat cream cheese at medium speed until smooth. Slowly beat in sugar. Add yogurt cheese, non-fat yogurt, cornstarch and salt. Beat until smooth. Add egg substitute or eggs, egg whites, lemon juice, lemon zest and vanilla. Beat until well mixed.

4. Pour cream cheese mixture into pan. Bake 1 hour. Turn oven off; let cheesecake remain in oven for 1 hour. Remove and let cool completely.

5. Cherry Fluff Topping: Drain cherries, reserving ¾ cup cherry syrup.
Set cherries aside. Place cherry syrup in a small saucepan. Bring to a boil over high heat. Add cherry gelatin and stir until completely dissoved.
Place mixture in large bowl. Add cherry pie filling and almond extract.
Stir to combine. Fold in whipped topping.

6. Arrange cherries around top edge of cheesecake. With metal spatula, evenly spread cherry fluff topping on top of cheesecake. Cover and refrigerate several hours or overnight or until cherry fluff topping is firm.

7. To serve, gently run a thin knife around the edge of the cheesecake.
Remove the side of the pan. Garnish with whipped topping, cherries, mint sprigs and lemon zest. Makes 18 servings. busted by sooz Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997

Light Cherry Cheese Coffee Cake

Servings: 12 Servings

Ingredients:

1 package Light cream cheese --
Softened
1/3 cub Powdered sugar
1 large Eggs -- separate out yolks
½ teaspoon Vanilla or almond extract
1 package Refrigerated French bread
Dough
1 cub Light cherry pie filling

Preparation:

Preheat oven to 350. Combine cream cheese, sugar, egg yolk and extract in Batter Bowl until smooth. Carefully unroll French bread dough and place over 15-inch Baking Stone. Spread cream cheese mixture evenly down center of dough; about 4 inches wide. Top with pie filling. Cut 10 slits, 1 ½ inches wide on each long side of dough surrounding cherry mixture. To braid, fold strips of dough at an angle across cherry mixture alternating dough strips from one side to the other. Fold ends to seal. Car efully shape braid into a candy cane shape on Stone. Beat egg white with Mini=Whipper and brush on dough with Pastry Brush. Bake 25-30 minutes or until golden brown. Serve warm. Posted to EAT-L Digest - 30 May 96

Date: Fri, 31 May 1996 17:12:54 -0400

From: "Carol T." <taillon@ACCESS.MOUNTAIN.NET>

Recipe By : The Pampered Chef

Light Cherry Tart

Servings: 6 Servings

Ingredients:

½ Pillsbury Pie Crust; 2 In ABox
21 ounce Light Cherry Pie Filling;Comstock Brand
¼ cub Egg Beaters® 99% EggSubstitute; Mixed With
1 teaspoon Water
½ teaspoon Ground Cinnamon; Mixed With
1 tablespoon Sugar

Preparation:

I used 1 from the pre-made box that has 2 crusts in it - the Pillsbury Pie Crust. Roll into a 14" circle. *NOTE

Pour 1 can of Comstock light cherry pie filling into center of crust leaving a border. Gently fold crust over filling.

Brush with an egg wash (I used egg beaters with 1 tsp water). Sprinkle with cinnamon sugar. Bake at 375 deg F for about 40 minutes or until crust is golden brown.

This was good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
Recipe By : Comstock

Posted to Digest eat-lf.v096.n217

Date: Tue, 12 Nov 1996 22:32:40 -0800

From: Reggie Dwork <reggie@reggie.com>

NOTES : Cal 160.8,

Fat 4.9g,

Carb 26.5g,

Fib 0.1g,

Pro 0.9g,

Sod 147mg,

CFF 28.5%.

Light Chicken Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 large Egg; well beaten
½ cub Cooking oil
1 cub Cider vinegar
1 tablespoon Salt
1 teaspoon Sage
¼ teaspoon Pepper

Preparation:

Mix all ingredients and store in air tight container in fridge.
Posted to MC-Recipe Digest V1 #167

Date: Thu, 25 Jul 1996 01:27:16 -0400

From: tina <kclancy@access.mountain.net>
NOTES : Also very good on pork!

Light Chicken Chili

Servings: 6 Servings

Ingredients:

Vegetable cooking spray
1 pound Skinless boneless chickenbreast, in strips
1 medium Onion, chopped
1 teaspoon Minced garlic
2 cub Chicken broth
4 ounce Green chili peppers, chopped
1 teaspoon Ground cumin
½ teaspoon Ground white pepper
4 Tortillas
4 ounce Olives, sliced and drained
½ cub Cheddar cheese, lowfat,shredded

Preparation:

Lightly spray a Dutch oven with vegetable oil. Add chicken, onion, and garlic. Cook over medium high heat until chicken is just tender, about 5 minutes. Stir in broth, chili peppers, cumin, and white pepper. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Line each of 4 soup bowls with a tortilla. Spoon in chili and top with olives and cheese. Serve immediately.

Recipe by: AHA Quick & Easy Cookbook Posted to MC-Recipe Digest V1 #567 by susan@zeus.powersite.net on Apr 14, 1997

Light Chicken Curry Divan

Servings: 8 Servings

Ingredients:

2 Whole chicken breast; (2lbs.) cooked, skinned,boned and sliced, 2 cups
1 pound Broccoli; cut up
1 tablespoon Corn oil margarine
3 tablespoon Flour
¾ cub Chicken broth
½ cub Low-fat milk
¼ teaspoon Salt
1 dash Garlic powder
1 dash Fresh ground black pepper
1 cub Tofu
1 tablespoon Corn oil
1 tablespoon Lemon juice
½ teaspoon Curry powder
½ cub Grated Cheddar cheese
¼ cub Bread crumbs

Preparation:

Steam broccoli until crisp tender, 5 minutes. Arrange chicken breast slices and broccoli in ungreased dish .Melt corn oil margarine in saucepan or microwave dish. Stir in flour and cook for 1 minute. Mix chicken broth and milk together and gradually add to flour mixture, stirring and cook until thick and boiling.. Pour sauce int blender. Add salt, garlic powder, black peper, Tofu, corn oil, lemon juice and curry powder. Blend until smooth.
Pour back into saucepan or Microwave dish and add grated cheese. Pour over chicken and broccoli. Top with bread crumbs. Bake at 350 F. for 30 minutes or until bubbly and lightly browned on top. Serves 8. Per serving: 182 calories, 38 mg. cholesterol MC frormatting by bobbi744@sojourn.com

Recipe by: Source Unknown

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 05, 1998

Light Chicken Quiche

Servings: 6 Servings

Ingredients:

2 tablespoon Parmesan cheese, non-fat
¼ teaspoon Paprika
3 Sheets phyllo dough
2 Egg whites
½ cub Egg beaters
½ cub Ricotta cheese, non-fat
2 tablespoon Flour
½ cub Evaporated skim milk
6 ounce Chicken, white meat --
Cooked and cubed
2 ounce Swiss cheese -- grated
1 cub Asparagus -- or other
Veggie
2 tablespoon Green onion -- chopped
2 tablespoon Parmesan cheese -- grated

Preparation:

Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with vegetable oil cooking spray (butter flavored). Combine 2 tablespoons non-fat parmesan cheese with paprika and set aside. Stack and cut sheets of phyllo dough in half. Place one square of phyllo in pie pan, lightly spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, ricotta, flour and milk. Stir in chicken, swiss cheese, vegetables and green onions. Pour into prepared pie crust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.

Recipe By : Mary Watson, Creighton Cardiac Center

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Chicken Stroganoff

Servings: 4 Servings

Ingredients:

½ cub Dry-packed sun-dried tomatos
1 pound Boneless, skinless chicken
Breast cut into ½ inch
Wide strips
1 ½ tablespoon Flour
1 ½ tablespoon Olive oil, divided
1 medium Onion, thinly sliced
½ pound Mushrooms, thinly sliced
2 Cloves garlic, minced
½ teaspoon Dried thyme, crushed
⅛ teaspoon Cayenne pepper
4 teaspoon Corn starch or arrowroot
Mixed with 2 T water
1 cub Plain low-fat yogurt
½ cub Dry white wine
2 tablespoon Dry sherry
½ cub Chicken broth
½ teaspoon Salt
Freshly ground black pepper
8 ounce Medium egg noodles
2 tablespoon Finely minced parsley

Preparation:

Bring a large pot of water to the boil. In a bowl, soak tomatoes in hot water to cover until very soft, about 1 hour. Drain well, cut into strips and set aside. Dust chicken strips in flour. Heat 1 T oil in a wide non-stick frying pan over medium-high heat. Add chicken, about half at a time, and cook, lifting and turning often, until lightly browned and cooked through, about 4 minutes. Remove from the pan and set aside. When chicken has been cooked, add the remaining 1 ½ t oil. Add onion anc cook 5 minutes. (if onion start to stick, add a little water to the pan.) Add the mushrooms, garlic, thyme and cayenne. Cook until the mushrooms have softened, about 7 to 10 minutes. Meanwhile, stir the dissolved cornstarch into the yogurt and set aside. Add the wine and sherry to the mushrooms and cook until the liquid has almost evaporated, stir in the broth. Turn the heat to medium-low and take the pan off the heat. Stir some of the hot vegetables into the yegurt, then stir the yogurt into the pan. Add the dried tomatoes, salt and lots of black pepper. Place on the heat and stir several minutes until the sauce is lightly thickened. Stir in the chicken and heat through. Place the noodles into the boiling water and cook according to package directions. Drain. Spoon the stroganoff on top of the noodles and garnish with parsley.

From The Austin American Statesman typed by jessann :) Posted to MM-Recipes Digest V3 #349

From: jessann doe <jessann@texas.net>

Date: Sat, 21 Dec 1996 09:56:07 -0600

Light Chocolate Chip Cookies

Servings: 1 Servings

Ingredients:

½ cub Sugar
¼ cub Packed brown sugar
¼ cub Margarine -- softened
1 teaspoon Vanilla
1 large Egg white
1 cub Flour
½ teaspoon Baking soda
¼ teaspoon Salt
½ cub Miniature chocolate chips

Preparation:

Cream sugar, brown sugar & margarine. Add vanilla & egg white. Stir in flour, baking soda & salt. Stir in chips. Drop by rounded teaspoon onto a greased cookie sheet sprayed with Pam. Bake 375 for 8 - 10 min. Cool slightly; then remove from sheet. NOTES : 2 tbsp egg substitute can be used instead of the egg white.

Nutrition info: 2.4 g fat, 0 mg cholesterol, 59 mg sodium Serving Size : 30 cookies Posted by Vonlisa

Recipe By : Cooking Light magazine

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Chocolate Decadence

Servings: 12 Servings

Ingredients:

5 ounce Bittersweet chocolate,finely chopped
2 large Eggs
1 large Egg white
1 teaspoon Vanilla
⅛ teaspoon Cream of tartar
½ cub Plus 1 tablespoonunsweetened alkaline (DutchProcess) cocoa
2 tablespoon All-purpose flour
2/3 Plus ¼ cup sugar
¾ cub Low fat 1% milk

Preparation:

Place oven rack in lower third of the oven, and turn the heat to 350 degrees F. With nonstick cooking spray, lightly coat inside rim of an 8 inch wide, 1 ½ to 2 inch deep round cake pan. Line pan bottom with cooking parchment cut to fit.

Place chopped chocolate in a large bowl, set aside. Break 1 egg into a small bowl. Separate remaining egg. Put yolk with whole egg. Put white in separate larger bowl, and add remaining egg white. Add vanilla to the bowl with the yolk. Add cream of tartar to egg whites.

Combine cocoa, flour, and 2/3 cup sugar in a 1 to 1 ½ quart pan. Mixing smoothly with a whisk, gradually add milk. Stir over medium heat until mixture simmers, about 6 minutes; don't scorch. Stir and cook 1 ½ minutes longer; then pour hot mixture over chopped chocolate. Stir until chocolate is completely melted and smooth.

Beat egg whites with cream of tartar at medium speed until egg whites hold soft peaks. Beating at high speed, gradually add the remaining ¼ cup sugar, then beat until whites hold stiff but not dry peaks.

Stir ¼ of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites. Scrape batter into prepared cake pan, and smooth the top.

Set cake pan in another pan that is at least 2 inches wider and 2 inches deep. Set pans in oven. Fill outer pan with boiling water to half the depth of the cake pan. Bake just until center of cake springs back when very gently pressed- it will be quite gooey.

Lift cake pan from water, and set on a rack to cool. When cake is cool to the touch, cover it with plastic wrap, and chill thoroughly until cold, at least 8 hours or up to 2 days.

To release cake, slide a thin knife between rim and cake. Cover cake with a sheet of waxed paper, then invert a flat plate onto the paper. Hold pan and plate together and then invert; shake gently if needed, to loosen cake. If cake sticks to pan, place a hot damp towel on on pan bottom for a few minutes; then gently shake pan with plate. Remove pan. Peel off and discard parchment. Invert serving dish onto cake. Supporting with flat plate, turn cake over onto serving dish. Remove flat plate and discard wax paper. Cut cake with a thin sharp knife, dipping the knife in hot water and wiping clean between cuts. Garnish with rasberries and whipped cream.

Comments: Its unbelievable how this mother of all chocolate desserts (by Alice Medrich)is just as rich and decadent in this low calorie version.
You'll have to try it for yourself to believe it. Before you do, its a good idea to read through the recipe (there are many steps and pieces of equipment involved)

From the cafecreosote web pages.

Preparation Time: 30 min Baking Time: 30 min. Refrigeration Time: 8 hours

Nutritional Information: Servings Per Recipe: 12 Calories 153 Calories From Fat 39% Protein 4g Carbohydrate 23g Cholesterol 31mg Sodium 23mg Posted to MM-Recipes Digest V4 #067 by "Kim" <kreese@paradise.net> on Mar 7, 1997.

Light Chocolate Pudding

Servings: 1 Servings

Ingredients:

2 cub Whole milk
½ Vanilla bean; split
½ cub Sugar
2 tablespoon Cornstarch
1 pinch Salt
2 ounce Semi-sweet or bittersweetchocolate; your preference

Preparation:

(From a forgotten cookbook, author unknown; sorry)

Scald mild with vanilla bean. Set aside. Thoroughly stir sugar, cornstarch and salt in a second pan. Gradually stir in the hot milk, then add the chocolate. Cook, stirring gently, until chocolate melts and the mixture is well blended. Remove the vanilla bean. Cook, stirring constantly until thickened and boiling gently (there are no eggs, so boiling won't hurt the custard). Remove from heat and pour into a heat proof dish. Cool.

You might want to serve with ½ C heavy cream, adding 1 T liqueur or flavoring toward the end of the whipping process. I like coffee, vanilla, or almond flavored whipped cream with this pudding.

Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton <meltimnick@mindspring.com> on Jan 17, 1998

Light Cocoa Frosting

Servings: 1 Servings

Ingredients:

1 package 1.3 oz dry whipped toppingmix
½ cub Cold skim milk
1 tablespoon Hershey's Cocoa
½ teaspoon Vanilla

Preparation:

In a small bowl, mix all ingredients, in turn. Beat on high speed of mixer about 4 minutes or until soft peaks form.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Crab Spread

Servings: 1 Servings

Ingredients:

½ Onion; finely chopped
1 Clove garlic; pressed
1 ounce Cream cheese; softened (1 to8)
1 tablespoon Milk
1 medium Tomato; seeded
½ small Green or red pepper
¾ cub Fresh parsley
1 teaspoon Lemon juice
4 ounce Crab or imitation crabmeat

Preparation:

Finely chop onion in food chopper. Press garlic. Mix with cheese and milk.
Spread into Mini-baker. Chop and mix remaining ingredients. Spoon on top of cheese mix. Top with crab and sprinkle with parsley. Chill and serve with Valtrompia Bread slices or fresh veggies.

Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #681 by hister@juno.com (Iris E. Dunaway) on Jul 20, 1997

Light Cranberry or Cherry Cream Cheese Bars

Servings: 1 Servings

Ingredients:

¾ cub DRIED CRANBERRIES -- OR
DRIED CHERRIES
3 tablespoon APPLE JUICE OR WATER
1 cub PLUS 1 TBL ALL PURPOSE
FLOUR
1 1/3 cub OLD FASHIONED ROLLED OATS
¾ cub PACKED BROWN SUGAR
½ teaspoon CINNAMON
½ teaspoon BAKING SODA
2/3 cub COLD MARGARINE -- CUT UP
8 ounce PKG
4 PIECES
1 cub FAT FREE SOUR CREAM
½ cub FAT FREE EGG SUBSTITUTE --
OR 2 EGGS
2/3 cub SUGAR
2 teaspoon VANILLA
FAT FREE CREAM CHEESE -- IN

Preparation:

SPRAY 13 X 9 X 2 BAKING PAN WITH NO STICK COOKING SPRAY. IN SMALL SAUCEPAN OVER MEDIUM HEAT,COOK CRANBERRIES AND APPLE JUICE UNTIL BUBBLY. COVER.
REDUCE HEAT TO LOW. COOK FOR 2 MINUTES. SET ASIDE.

IN FOOD PROCESSOR, ADD 1 CUP FLOUR, OATS, BROWN SUGAR, CINNAMON, AND BAKING SODA. PROCESS UNTIL MIXED ABOUT 5 TO 10 SECONDS. ADD MARGARINE. PULSE 4 TO 5 TIMES ABOUT 2 TO 3 SECONDS EACH TIME, UNTIL CRUMBLY. RESERVE 1 CUP OF MIXTURE FOR TOPPING. PRESS REMAINING MIXTURE INTO PREPARED PAN. BAKE AT 350 F FOR 10 MINUTES. ADD CREAM CHEESE, SOUR CREAM, EGG SUBSTITUTE, SUGAR, REMAINING 1 TABLESPOON FLOUR, AND VANILLA TO WORK BOWL. PROCESS TILL SMOOTH ABOUT 10 TO 15 SECONDS, SCRAPING SIDES OF BOWL IF NECESSARY. ADD CRANBERRY MIXTURE. PULSE 1 TO 2 TIMES ABOUT1 TO 2 SECONDS EACH TIME UNTIL MIXED.
SPREAD OVER PARTIALLY BAKED CRUST. SPRINKLE WITH RESERVED CRUMB MIXTURE.
BAKE AT 350 F FOR 25 TO 35 MINUTES UNTIL CENTER IS SET AND TOP IS LIGHT GOLDEN. REFRIGERATE UNTIL SERVING. CUT IN BARS.

Recipe By : Ms Deni

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Cream Cheese Frosting

Servings: 1 Servings

Ingredients:

8 ounce Light cream cheese; softstyle
1 cub Marshmallow cream
1 teaspoon Fresh lemon juice
1 teaspoon Vanilla
1 cub Confectioner's sugar

Preparation:

In a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice and vanilla until well combined. Then gradually beat in the powdered sugar. Makes 1¾ cups

Source Prevention On Line Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd <c.floyd@arnprior.com> on Jan 21, 1998

Light Cream of Veggie Soup

Servings: 4 Servings

Ingredients:

4 cub Vegetable broth
1 pound Carrots, diced
1 bunch Of broccoli flowerets
½ Head cauliflower flowerets
1 pound Potatoes, cut into bitesized pieces
1 Onion, diced
1 teaspoon Or more of your favoriteseasoning
½ teaspoon Ground curry
⅛ teaspoon Ground pepper
1 can Skimmed evaporated milkchopped parsley(optional)seasoned croutons(optional)

Preparation:

Over low heat in a soup pot, cook half of the carrots, half of the broccoli, potatoes, and onion in the broth for about an hour. Add milk and stir thoroughly. Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes. Return to the pot. Add the seasonings and remainder of the carrots and broccoli and cook about 10 minutes longer. If you want it even thicker, add more potatoes, which you can also blend separately and add in. Serve hot, topped with parsley and seasoned croutons. If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up.

Note: for my vegan daughter, I blended before adding the milk and put hers aside. It was green soup!

Natalie.Frankel@mixcom.com

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Light Creme Brulee

Servings: 6 Servings

Ingredients:

2 Eggs
2 Egg yolks
2 tablespoon Granulated sugar

Preparation:

l ½ cups milk l cup light cream l pce vanilla bean (about 4") l tsp cornstarch

In heavy saucepan, combine milk, cream, and vanilla bean; cook over med-low heat until bubbles form around edge of pan. Do not boil. Meanwhile place egggs and egg yolks in bowl. Combine sugar & cornstarch; beat into eggs.
Gradually pour in hot milk mixture, stirring constantly. Return to pan and cook over med-low heat, stirring until thick enough to coat back of metal spoon. Strain into 4 cup (l L) baking dish or 6 indiv custar cups. Let cool, stirring occas, refrigerate for at least 6 hrs or until firm.

About 2 hrs before serving, evenly spread Hazelnut Praline over custard place on baking sheet and broil for 3-4 mins or until praline is dark golden brown. refrigerate until chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Custard Eggnog

Servings: 12 Servings

Ingredients:

1 ½ cub Sugar
¼ cub Flour
⅛ teaspoon Salt
4 Eggs
2 Egg whites
8 cub Milk, skim
2 teaspoon Vanilla extract
⅛ teaspoon Nutmeg, ground
1 cub Whiskey (optional)

Preparation:

Scald milk. Whisk together sugar, flour, and salt in heavy 6-qt saucepan.
Add eggs and egg whites and whisk until smooth. Gradually whisk in milk.
Cook over low heat, stirring with wooden spoon, 15 minutes or until custard is thickened and just coats the back of the spoon. Remove from heat and refrigerate. The custard will thicken as it cools. When cold, stir in vanilla, nutmeg, and whiskey.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Dump Cake

Servings: 12 Servings

Ingredients:

1 can (20 oz.) crushed pineapplein juice
1 can (21-oz.) prepared cherry piefilling
1 package Duncan Hines yellow cake mix
½ cub Coarsely chopped pecans
¼ cub Canola oil
1 cub Water

Preparation:

Lightly coat a 9x13x2" pan with non-stick cooking spray. Heat oven to 350 degrees. Dump the undrained pineapple into the pan and spread evenly across the bottom. Dump in the cherry pie filling; spread evenly. In a separate bowl, stir together the cake mix, canola oil and water. Stir just enough to blend but do not overbeat.

Pour the batter evenly over the pie filling. Sprinkle the pecans over the cake batter. Bake for 40 minutes or until the cake layer is crusty and golden.
Posted to MC-Recipe Digest by "townsend@nm.net" <townsend@nm.net> on May 5, 1998

Light Egg Nog

Servings: 10 Servings

Ingredients:

4 cub Skim milk
1 cub Egg Beaters Real Egg Product(I only used ½ cup EggBeaters)
¼ cub Sugar -or-
6 package Equal or Sweet Oneartificial sweeteners
½ cub Pudding mix, instant vanillaor-
3 tablespoon Sugar-free instant vanillapudding mix
2 teaspoon Vanilla extract (up to 3) (Iused 1 ½ t vanilla; ½ trum extract; and ½ tbrandy extract)
½ teaspoon Ground nutmeg

Preparation:

(Adapted from Fat-Free Holiday Recipes by Sandra Woodruff, RD) This rich-tasting version has none of the fat of regular eggnog.

Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.

Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.

Posted to Digest eat-lf.v096.n252

From: DaStanfill@aol.com

Date: Sat, 21 Dec 1996 18:13:34 -0500

Light Family Fruit Square

Servings: 1 Cake

Ingredients:

8 ounce SR Flour
Pinch of Salt
6 ounce Butter or Margarine
2 tablespoon Milk
6 ounce Caster Sugar
3 ounce Dried Fruit
3 Eggs
Grated Zest of 1 Orange

Preparation:

: Set oven to 150F/Gas 4. Line a 8 inch square cake tin with buttered greaseproof paper. Cream together the butter or margarine and sugar into a bowl. Add the eggs one at a time, beating each well into the mixture. Sift the flour and salt and fould in gradully with the milk. Add the fruit and the orange zest, ensuring it is evenly mixed in. Spoon the mixture into the tin and bake for 40-45 minutes until a skewer inserted into the cake comes out clean. Turn on to a wire rack to cool and then cut into squares.

Source:: From the booklet Scottish Teatime Recipes :: Typed in for you by Ray Watson
Posted to MM-Recipes Digest V3 #229

Date: Thu, 22 Aug 1996 20:45:20 +0000

From: "ray.watson" <ray.watson@ukonline.co.uk>

Light Fettucine Alfredo

Servings: 4 Servings

Ingredients:

1 1/3 cub Skim milk
2 small Garlic cloves, minced
2 teaspoon Flour
2 tablespoon Fat-free cream cheese
1 cub Grated parmesan cheese
1 tablespoon +2 t. Molly McButter (TM)
Natural Butter Flavor
Sprinkles
4 cub Hot cooked fettuccine

Preparation:

In a medium saucepan over high heat, whisk milk, garlic, flour and cream cheese. Bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thickened. Add Parmesan, whisk until blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over hot fettuccine. Sprinkle with parsley and pepper if desired.

Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Fiesta Shrimp Dip

Servings: 1 Servings

Ingredients:

10 ounce Frozen cooked shrimp,thawed, rinsed and drained
1 package Light cream cheese, softened(8 oz)
¼ cub Light mayonnaise
1/3 cub Thinly sliced green onionswith tops
2/3 cub Pace Picante Sauce
2 teaspoon Horseradish, as desired
¾ teaspoon Ground cumin

Preparation:

Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions.
Serve with assorted vegetable dippers.

Makes about 2 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Fruit Cake

Servings: 10 Servings

Ingredients:

½ pound Glace pineapple
2 pound Sultanas
1 pound Glace cherries (red & green)
1 pound Almonds
5 cub Flour
1 teaspoon Baking powder
1 pound Butter
2 cub Sugar (1 lb)
½ teaspoon Nutmeg
10 Eggs
1 Lemon, juice & rind
1 Orange,juice & rind
1 teaspoon Rose ext
1 teaspoon Almond ext

Preparation:

1. Clean sultanas, slice pineapple thinly, halve cherries. 2. Mix and sift flour, baking powder and spice and add half to prepared fruit. 3. In a large bowl, cream butter and gradually beat in sugar. 4.
Add well beaten eggs and beat well. 5. Fold other half of flour mixture into creamed mixture alternately with
juices and beat well. 6. Add fruit to to creamed mixture. Combine mixture til thoroughly
blended. Split almonds and add to mixture, saving some whole for top.
Add flavourings. 7. Pour mixture into cake pans which have been lined with 3 thicknesses
of newspaper, with top layer of greased wax paper. 8. Bake cake at 275 F. for approximately 3 hours or til firm and until cake mixture is firm when pressed. 9. Cool on cake rack until thoroughly cold. Wrap in foil and store in
cake tins. Makes 2 large or 1 large and 2 loaf tins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Guacamole

Servings: 1 Servings

Ingredients:

Avocado, ripe
2 tablespoon Juice, lime -- fresh
½ cub Yogurt, plain -- nonfat
1 tablespoon Onions, red -- minced
¼ teaspoon Salt
¼ teaspoon Pepper, red -- ground

Preparation:

pn Cumin;

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Herbed Rice Cake

Servings: 4 Servings

Ingredients:

1 cub Rice, medium graineduncooked
1 teaspoon -Salt
4 tablespoon Butter; melted
1 cub Cheddar cheese; medium-sharpgrated
2 tablespoon Onion; finely chopped
2 tablespoon Dill, fresh; OR
2 teaspoon -Dried dill
1 large Egg; lightly beaten
½ cub Milk
¼ teaspoon Tabasco; or other hot peppersauce
1 pinch -Freshly ground black pepper

Preparation:

"For a picnic, serve these squares of cheese, and other herb-flavored rice warm or at room temperature. They are also delicious eaten hot with tomato sauce and thin slices of cold rare roast lamb or beef." Preheat oven to 350F. In a medium saucepan, combine rice, salt, and 2 cups water. Bring to a boil over high heat. Cover tightly, reduce heat to lowest setting, and cook for 15 to 18 minutes, or until rice is tender but still lightly firm to the bite. Remove from heat and fluff rice with fork. In a large mixing bowl, combine butter, cheese, onion, dill, parsley, egg. milk, Tabasco and black pepper and blend well. Add rice and toss to combine well. Press mixture evenly into a lightly buttered 8 or 9 inch square baking dish. Bake in the centre of the oven for 35 to 45 minutes, or until rice is beginning to brown lightly around the edges and becomes crusty. Remove from oven and let cool for 20 minutes before cutting. Run a small knife around the edges of dish and cut rice into 2-inch squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Hollandaise

Servings: 1 1/2 cups

Ingredients:

3 tablespoon Lemon juice, fresh
3 tablespoon Water
½ teaspoon Salt
3 Eggs
6 ounce Butter, unsalted(more as needed)

Preparation:

Melt the butter in a small saucepan. It should be warm, but not bubbling hot. Combine the lemon juice and water in a small sauce pan. Bring to a simmer, adding the salt.

Meanwhile, place one egg and the yolks of the other two in a smallish saucepan. Vigorously beat the egg and yolks with a wire whip for a minute or so, until they are pale and thick.

Set the yolk mixture over moderately low heat and whisk in the hot lemon juice by driblets. Continue whisking, not too fast, but reaching all over the bottom and corners of the pan, until you have a foamy warm mass. Remove from heat just as you see a wisp of steam rising. (Do not overheat or you will coagulate the egg yolks.)

Immediately start beating in the warm butter by driblets, to make a thick, creamy, light yellow sauce. Taste carefully for seasoning, adding salt, pepper, and more lemon juice to taste.

NOTES:

* A quick and easy Hollandaise sauce -- Few small things seem to impress dinner guests more than a good Hollandaise sauce. Perhaps this is because the guests think it is difficult to execute. This recipe disproves that notion; it makes it simple to produce a consistently good Hollandaise sauce. Use it over asparagus, to dip artichokes, with steak and rice, or for anything you can imagine. The original recipe comes from Julia Child & Company.

* This sauce is really so easy to make, you should leave it to the last minute. It doesn't keep terribly well. Any egg yolk and butter sauce can be kept only warm, not hot, or it will curdle. Also remember that sauces with egg yolks are prime breeding grounds for sick-making bacteria.

* Copper or stainless steel saucepans are best, as they transmit and hold heat better than anything else. I often make this solely in Corningware pots, and find that sometimes the sauce will not set after removing from heat and adding the butter. In this case, return the mixture to very low heat, whisking vigorously until the sauce achieves the desired thickness.
Too much heat will either curdle the egg yolks or cause the butter to separate from the mixture.

: Difficulty: easy to moderate.
: Time: 5 minutes.
: Precision: approximate measurement OK.

: Chris Kent
: DEC Western Research Laboratory, Palo Alto, California, USA : kent@decwrl.dec.com

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Italian Spaghetti Primavera

Servings: 6 Servings

Ingredients:

½ pound Creamette thin spaghetti;uncooked
½ cub Bottled reduced calorieItalian dressing
1 medium Green pepper; chopped
1 medium Red pepper; chopped
1 medium Yellow squash; cut intostrips
1 cub Sliced fresh mushrooms
¼ cub Chopped onion
3 tablespoon Sliced pitted ripe olives
¼ cub Shredded part-skimMozzarella cheese
3 tablespoon Chopped fresh parsley

Preparation:

Prepare Creamette Thin Spaghetti as package directs; drain. In large skillet, combine remaining ingredients except cheese and parsley; simmer just until vegetables are tender-crisp. Serve over hot cooked spaghetti; sprinkle with cheese and parsley. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light Lemon Cheesecake with Strawberries

Servings: 8 Servings

Ingredients:

¼ cub Grape nuts cereal
1 ¼ cub Plus 3 ½ tablespoons granulated
Sugar; divided
12 ounce Reduced-fat cream cheese;softened
2 large Eggs; separated
1 teaspoon Vanilla
¼ teaspoon Salt
16 ounce Low-fat lemon yogurt
½ cub All-purpose flour
1 pint Strawberries; hulled andhalved
(if large)

Preparation:

Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 300 degrees.
Coat a 9-inch springform pan with nonstick cooking spray or lightly brush with vegetable oil.

In a food processor, combine cereal and 1 ½ tablespoons sugar. Process until fine crumbs form. Place crumb mixture in prepared pan; tilt and rotate the pan to coat the bottom and sides with crumbs. Tap the pan on the counter so that the crumbs are evenly distributed. Set aside.

In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add 1 ¼ cups sugar, egg yolks, vanilla and salt. Beat until smooth. With mixer at low speed, gradually add yogurt and flour, beating until smooth. (Alternately, you can blend all ingredients in a food processor.)In a large clean mixing bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, whipping until stiff but not dry peaks form. With a rubber spatula, fold the beaten whites into the cream cheese mixture.

Turn batter into prepared pan. Bake for 50 to 60 minutes or until the cheesecake is puffed and the top is pale golden and dry to the touch. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Remove the cheesecake from the oven and let cool completely on a wire rack. Remove the springform pan sides. Refrigerate, loosely covered with plastic wrap, for at least 4 hours or up to 2 days.

Shortly before serving, arrange strawberries over the cheesecake.

Yield: 8 servings. By Tina Danze.

Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn] Gilliland) on May 03, 1997

Light Lemon Mousse Terrine

Servings: 10 Servings

Ingredients:

1 ¾ teaspoon Unflavored gelatin
½ cub Well-strained lemon juice
¾ cub Whipping cream; well-chilled
5 Egg whites
¾ cub Sugar

BLACK CURRANT SAUCE:
12 ounce Frozen black currants
1 Lemon; juiced
¾ cub Sugar
½ cub -Water

Preparation:

Line a 9-inch loaf pan with foil or plastic wrap, being sure that enough wrap is used to cover and overhang all 4 sides of the pan and top. Sprinkle gelatin over lemon juice in a saucepan and heat until the gelatin is dissolved. Place in a medium bowl set in a larger bowl of ice. Whip the cream, add the lemon juice, and stir with a rubber spatula until blended.
Let stand over the ice for 10 to 15 minutes, or until the mixture is slightly thickened. Remove the bowl from the ice. Beat the egg whites with sugar to form soft peaks. Fold ¼ of the egg whites into the lemon-cream mixture, then fold the mixture carefully into the remaining egg whites.
Spoon into the lined loaf pan. Cover the top with plastic or foil and freeze. To serve, invert the lemon mousse terrine onto a flat serving platter. Slice off the ends. Cut into slices ¼- to ½-inch thick. Serve with Black Currant Sauce. For Black Currant Sauce: Thaw the currants. Place in a blender with the lemon juice, sugar, and water and blend until smooth.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Lemon Pudding Parfait

Servings: 6 Servings

Ingredients:

4 tablespoon Agar flakes
2 cub Apple juice
1 ½ cub Syrup, rice, brown
¼ cub Syrup, maple
¼ teaspoon Turmeric
⅛ teaspoon Sea salt
4 tablespoon Kuzu or arrowroot powder
½ cub Water
2 teaspoon Vanilla extract
1 ½ teaspoon Lemon rind
¾ cub Lemon juice
¼ cub Coconut, shredded, unsweet
6 Strawberries, fresh; sliced

Preparation:

In a 1-qt saucepan, mix first 6 ingredients together.
Bring to a boil and cook, stirring frequently, over medium heat until agar has dissolved, about 5 to 10 minutes.

In a separate bowl, mix together kuzu, water and vanilla. Add to juice mixture. Cook until luzu clears and liquid has thickened slightly.

Remove from heat, and stir in lemon rind and juice.

Pour into parfait or other glasses. Let cool until set, about one hour.

Garnish with coconut and strawberry slices.

Serve at room temperature or chill in freezer for 15 to 20 minutes.

Per serving: 308 cal, 10 g prot, 75 mg sod, 66 g crb, 1 g fat, 0 mg chol, 83 mg calcium

Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Lemon Pudding with Raspberries

Servings: 1 Servings

Ingredients:

1 cub Skim milk
1 cub Lowfat lemon yogurt
2 tablespoon Honey
1 teaspoon Vanilla
3 ½ ounce Package instant lemonpudding & pie filling
Fresh raspberries

Preparation:

Mix milk and yogurt in bowl with electric mixer. Add pie filling, honey and vanilla. Beat on low until thickened. Chill, covered, 1 hour to thicken.
Serve with fresh raspberries.
Recipe By :THE DESSERT SHOW SHOW# DS3063

Posted to MC-Recipe Digest V1 #270

Date: Tue, 29 Oct 1996 22:59:57 -0500

From: Meg Antczak <meginny@frontiernet.net>

Light Lemon Tart with Reddi-Wip Fat Free Whipped Topping

Servings: 8 Servings

Ingredients:

1 9 inch frozen deep dishcrust, thawed
2/3 cub Sugar
3 tablespoon Cornstarch
1 tablespoon Butter-flavored sprinkles
1 cub Nonfat liquid egg substitute
2 teaspoon Grated lemon rind or 1 tsp.lemon extract
¼ cub Fresh lemon juice
1 cub Nonfat milk
Fat free whipped topping

Preparation:

Preheat the oven to 450. Carefully remove the thawed pie crust from the aluminum tin and place it in a 10 inch tart pan with a removable bottom or a 10 inch pie plate. Spread the crust up the sides of the pan using your fingers. Bake in the preheated oven for 6 to 8 minutes, or until golden brown. cool on a rack.

Combine all remaining ingredients, except the milk, in a large saucepan and mix well. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until bubbly. Continue cooking until thick, about 3 more minutes. Remove from the heat and allow to cool for 20 minutes, stirring occasionally. Spoon the lemon filling into the cooled pie crust and refrigerate until chilled.

Top with the reddi wip fat free whipped topping just before serving. Serves 8.

Recipe by: Reddi Wip Posted to MC-Recipe Digest V1 #645 by L979@aol.com on Jun 12, 1997

Light Mint Ice Cream

Servings: 4 Servings

Ingredients:

8 small Young mint sprigs; takenfrom top of stem
5 tablespoon Superfine (caster) sugar
1 ½ cub Creme fraiche (see below)
3 Egg whites; stiffly beaten

Preparation:

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Date: Thu, 11 Jul 1996 22:59:51 EDT
Chop the mint leaves very finely, then put into a blender with the sugar.
Blend until well mixed. Stir the sugar and mint mixture into the creme fraiche. Fold in the egg whites. Put into a freezer container and freeze for at least 4 hours.

Creme fraiche is a lightly cultured cream with a consistency between sour (soured) cream and heavy (double) cream. If unavailable, you can substitute two parts heavy cream mixed with one part sour cream; leave in a warm room for 5 - 6 hours until thickened, then stir, cover and refrigerate.

Recipe is from _Alfresco_ by Linda Burgess and Rosamond Richardson.

EAT-L Digest 11 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light 'n Fruity Pie

Servings: 1 Servings

Ingredients:

3 ounce Strawberry gelatin powder;or any flavor
2/3 cub Boiling water
2 cub Ice cubes
8 ounce Cool Whip®; thawed
1 cub Fresh strawberries; sliced(or sliced peaches,bananas, or wholeraspberries or blueberries)
1 package Graham cracker pie crust; 9inch

OPTIONAL:
8 ¾ ounce Canned peaches (1 can)apricots; or fruitcocktail, drained
8 ¼ ounce Crushed pineapple

Preparation:

Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice.

Blend in Cool Whip, then whip until smooth.

Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 2 hours. Garnish if desired.

>From <ksonness@suffolk.lib.ny.us>

Recipe by: Jello

Posted to TNT Recipes Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 4, 1998

Light 'n' Luscious Lemon Delicious

Servings: 1 Servings

Ingredients:

3 Eggs
½ cub Castor sugar
1 cub Milk
1 tablespoon Self-raising flour
½ cub Lemon juice

Preparation:

1. Separate eggs. Add sugar to egg yolks in small bowl, beat with an electric mixer until thick and creamy.

2. Gradually beat the milk in on low speed, then the sifted flour and lemon juice. Pour the mixture into a large bowl.

3. Beat the egg whites until soft peaks are formed. Fold the egg whites into the egg yolk mixture, in two batches

4. Pour the mixture into a deep ovenproof dish. Stand the dish on a baking tray with high edges, add enough boiling water to the baking tray so it comes half way up the side of the ovenproof dish. (This will make it cook in two separate layers, giving you a spongy top and a lemony sauce underneath)

5. Bake in moderate oven for about 45 minutes or until firm to touch.
Sprinkle the top with a little icing sugar if desired.

Recipe from: The Australian Women's Weekly: Basic Cookbook

Posted to FOODWINE Digest 20 Feb 97 by Milla Edling <stephen.marriott@VIRGIN.NET> on Feb 20, 1997.

Light 'n' Luscious Lemon Pudding

Servings: 6 Servings

Ingredients:

PUDDING BASE:
1 ¼ cub Sugar
½ cub Cornstarch
1 ½ cub Water
3 Egg yolks - slightly beaten
2 tablespoon Butter
2 teaspoon Lemon rind - grated

MERINGUE:
3 Egg whites
¼ teaspoon Lemon juice
¼ cub Sugar

Preparation:

Calories per serving: Number of Servings: 0 Fat grams per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Pudding Base: In a saucepan combine sugar and corn starch. Gradually blend in water. Cook and stir over medium heat until mixture comes to a boil and thickens. Boil and stir 1 minute longer. Whisk about 1/3 the mixture into egg yolks; return yolk mixture to pan. Cook and stir over low heat 1 minutes. Stir in butter, lemon rind and juice. Cover surface with plastic wrap; cool.

Meringue: Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms stiff peaks. Fold meringue into cooled pudding.
Refrigerate until serving. Serve with fresh fruit, if desired. Yields 4-5 servings. Cooling time: about 1 hour.

Note: For uncooked meringue use only Canada Grade A eggs, with clean, uncracked shells.

Alternative: For a richer dessert eliminate meringue step and instead fold in 1 cup whipping cream, whipped into cooled pudding. Refrigerate until served.

Calgary Co-op News - June, 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Oatmeal Bread

Servings: 1 Servings

Ingredients:

2 cub Boiling water
1 ½ cub Rolled oats
2 teaspoon Salt
¼ cub Honey
1 package Active dry yeast
¼ cub Warm water 90-105 --
Degrees
1 teaspoon Sugar -- (I used honey)
¼ cub Wheat germ
5 cub Flour unbleached

Preparation:

Pour the boiling water over the oats in a large bowl. Add the salt and honey and cool to lukewarm. Dissolve the yeast with the teaspoon of sugar/honey in the ¼ cup warm water. When the yeast mixture is bubbling, add it to the cooled oatmeal mixture, then beat in the wheat germ and about half the flour. When the mixture is shiny and elastic, work in as much more flour as you need to make a dough you can handle. Knead until the dough is smooth and springy. Allow to rise until doubled in bulk, knead down, and shape into loaves. Allow to rise in greased 8x5-inch pans until double again. Bake at 375F about 50 minutes.

Recipe By : DDMmom

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Onion Bread

Servings: 1 Servings

Ingredients:

---Small Loaf---
1 cub Potato water
2 teaspoon Canola oil
1 large Egg
2 cub All-purpose flour;unbleached
1 cub Rye flour
2 tablespoon Minced onions; dehydrated
2 teaspoon Vital wheat gluten
1 teaspoon Salt
1 ½ teaspoon Active dry yeastLarge Loaf---
1 ½ cub Potato water
1 tablespoon Canola oil
2 large Eggs
3 cub All-purpose flour;unbleached
1 ½ cub Rye flour
4 tablespoon Minced onions; dehydrated
2 teaspoon Salt
1 tablespoon Vital wheat gluten
2 teaspoon Active dry yeast

Preparation:

Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf.

Recipe by: More Recipes for Your Bread Machine Bakery by R. W. Langer

Posted to recipelu-digest Volume 01 Number 340 by "Christopher E. Eaves" <cea260@airmail.net> on Dec 4, 97

Light Party Herb Dip

Servings: 1 Servings

Ingredients:

2 cub Lowfat cottage cheese
2/3 cub Chopped fresh parsley
½ cub Chopped fresh dill
¼ cub Fresh lemon juice
2 tablespoon Virgin olive oil
2 tablespoon Dijon mustard
4 teaspoon Capers; drained

Preparation:

Put all ingredients into a food processor and whirr until smooth. Serve with assorted raw vegetables and crackers. (About 34 g fat)

Possible menu for New Year's Eve

Recipe by: Holidays (1993) Chicago Tribune

Posted to MasterCook Digest V1 #326 by KitPATh <phannema@wizard.ucr.edu> on Oct 31, 1997

Light Potato Dippers

Servings: 25 Servings

Ingredients:

1 cub Shredded Jarlsberg Litecheese
1 cub Instant mashed potato flakes
½ teaspoon Ground black pepper
½ teaspoon Garlic powder
1 cub Vegetable broth

Preparation:

Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well. Add broth and mix. For a lacy, crispy "break off" dipper, sprinkle evenly on a parchment or foil lined 10x10" baking sheet. Bake in a preheated 375 F.
oven for 25 minutes or until brown around the edges. Break into free-form pieces. For a solid square, flexible cracker-type dipper, spread on a parchment or foil lined 10-10" baking pan. Pat down to make an even layer.
Bake in preheated 375 F. oven for 35 minutes or until begining to brown.
Invert on wire rack, peel off parchment or foil and replace in oven to bake another 10 minutes. Cut into 2" squares. Makes 25 squares. Serve with tomato sauce or salsa. Per serving: 20 calories, 2 mg. cholesterol, .68 g.
fat, 58 mg. sodium, 1 g. protein, 2 g. carbohydrate. MC formatting by bobbi744@sojourn.com

Recipe by: Lansing State Journal

Posted to Digest eat-lf.v097.n041 by Roberta Banghart <bobbi744@sojourn.com> on Feb 12, 1997.

Light Potato Salad

Servings: 10 Servings

Ingredients:

2 pound Potatoes; cold,cooked
3 cub Nonfat cottage cheese
½ cub Italian Dressing; bottled -lowfat
6 tablespoon Lowfat mayonnaise
2 tablespoon Nonfat plain yogurt
1 Whole Red bell pepper; orgreen - chopped
1 Whole red onion; minced
¼ cub Fresh parsley
; salted to taste
; pepper to taste
; lettuce optional

Preparation:

Peel and thinly slice potatoes. Add cheese, dressing, mayonnaise, yogurt, bell pepper, onion, parsley, salt and pepper. Toss lightly to mix evenly.
Refigerate 2 or more hours until serving time. allowing flavours to blend.
Serve on beds of lettuce.
Posted to Digest eat-lf.v096.n109

Date: Sun, 28 Jul 1996 19:06:14 -0400

From: Naralon Thorn <nthorn@wwdc.com>

Light Pumpernickel

Servings: 1 Servings

Ingredients:

ONE POUND LOAF:
2/3 cub Water
1 1/3 tablespoon Vegetable oil
1 1/3 tablespoon Molasses
2 teaspoon Gluten (optional)
2 teaspoon Sugar
½ teaspoon Salt
1 ¼ teaspoon Caraway seeds
1 1/3 tablespoon Unsweetened cocoa
1 cub Rye flour
1 cub Bread flour
1 teaspoon Yeast

Preparation:

Bake on regular bake cycle

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Pumpkin Pie

Servings: 8 Servings

Ingredients:

3 Beaten eggs
½ cub Firmly packed brown sugar
1 tablespoon Honey
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1 9-inch deep-dish frozen pie
Shell, thawed
1 can (16 oz.) pumpkin
6 package Envelopes low-calorie
Sweetner
1 teaspoon Nutmeg
1 ½ cub Nonfat milk
Whipped topping
Orange peel

Preparation:

1. Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.
Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 tablespoons of whipped topping and grated orange peel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Pumpkin Praline Cheesecake

Servings: 10 Servings

Ingredients:

CRUST:
1 ½ cub Wheat germ
¼ cub Firmly packed brown sugar
3 tablespoon Margarine; melted
1 Egg white; slightly beaten

FILLING:
1 Carton (16 oz.) 1% fatcottage cheese
½ cub Canned pumpkin
½ cub Firmly packed brown sugar
½ teaspoon Vanilla
½ teaspoon Ground cinnamon
1 dash Ground cloves
1 dash Ground nutmeg
½ cub Egg substitute
20 Pecan halves; optional
2 tablespoon Lite maple-flavored syrup

Preparation:

Preheat oven to 350. Lightly spray a 9 inch pie plate with nonstick cooking spray.

For crust, combine wheat germ and brown sugar. Add margarine and egg white; mix well. Press mixture onto bottom and sides of plate. Bake 8 minutes; remove from oven.

For filling, blend cottage cheese in blender or food processor until smooth. Add pumpkin, brown sugar, vanilla and spices; blend well. Add egg substitute; blend just until all ingredients are combined. Pour into crust.

Bake 40-45 minutes or until center is almost set. Cool completely.
Refrigerate 3 hours or overnight. Just before serving, arrange pecans on top of cheesecake and drizzle with syrup. Makes 10 servings.

Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997

Light Ranch Dressing

Servings: 1 Servings

Ingredients:

1 tablespoon Finely chopped parsley OR
1 teaspoon Dried flakes
2 Cloves garlic, minced
¾ teaspoon Onion powder
½ teaspoon Dried basil, crushed
¼ teaspoon Celery seed
¼ teaspoon Pepper
¼ teaspoon White wine vinegar
⅛ teaspoon Salt

Preparation:

Combine ingredients and refrigerate.

From: jawallac@uga.cc.uga.edu. Fatfree Digest [Volume 9 Issue 42] Aug. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Light Rye

Servings: 6 Servings

Ingredients:

4 teaspoon Active dry yeast
2 tablespoon Caraway seeds
⅞ cub Rye flour
3 cub Bread flour
2 tablespoon Butter
3 tablespoon Sugar, scant
1 ½ teaspoon Salt
1 ½ cub Water

Preparation:

Add all ingredients and "start".

Note: Don't use gluten.

From: Christine Erickson (MMVH58B) - Prodigy Posted by: Debbie Carlson - Cooking Echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Rye and Sunflower Seed Bread

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Dry Yeast
¾ cub Rye Flour
1 ¾ cub Bread Flour
¼ cub Gluten Flour, 100%
1 teaspoon Salt
1 tablespoon Malt Syrup
1 cub Water
1 teaspoon Sugar
1 tablespoon Oil

Preparation:

Chuck in. Press play. Add 3 tabs toasted sunflower seeds at the beep.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Pat.Churchill@bbs.actrix.gen.nz

Light Rye B/m

Servings: 1 Loaf

Ingredients:

PHILLY.INQUIRER:
½ cub Medium rye flour
1 ½ cub Bread flour
¾ teaspoon Salt
1 tablespoon Caraway seeds
2 teaspoon Vegetable oil
2 teaspoon Molasses
¾ cub Water
2 To 2 ½ tsps.active dry
Yeast

IRWIN E.SOLOMON:

MARILYNN MARTER'S COLUMN:

Preparation:

Combine and process the rye flour,bread flour,salt,caraway seeds oil,molasses,water and yeast according to the manufacturer's instructions for your bread machine.When finished baking,remove from bread pan to a rack to cool.Wrap in aluminum foil or a paper bag to store.Makes one 1 lb.loaf...........

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Rye Bread

Servings: 1 Servings

Ingredients:

Marie Frainier *DGCP02C*
¾ cub Water
1 ½ cub Bread Flour
½ cub Rye flour
1 ½ tablespoon Sugar
¾ teaspoon Salt
¾ tablespoon Applesauce
2 teaspoon Cornmeal
1 teaspoon Caraway seeds
2 teaspoon Yeast
1 POUND LOAF

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Rye Bread #1

Servings: 12 Servings

Ingredients:

¾ cub Water
1 ½ tablespoon Honey
¾ teaspoon Salt
¾ cub Whole wheat flour
¾ cub Unbleached flour
½ cub Rye flour
2 tablespoon Gluten flour
2 teaspoon Cornmeal
1 teaspoon Caraway seeds
1 ½ teaspoon Active dry yeast

Preparation:

Date: Thu, 21 Mar 1996 14:22:39 -0500

From: Dotnapier@aol.com
So far, the best of my many bread machine cookbooks is 'The Complete Book of Bread Machine Baking' put out by Trillium Health Books; Lara Pizzorno, Editor. I have used the [above] rye bread recipe with success. I usually make the tablespoons of gluten flour into 'heaping' tablespoons to ensure good rising.

Put the ingredients in the bread pan in the order listed. Reverse the order if the manual for your machine calls for dry ingredients first. Select Basic Wheat Cycle, Light setting (or the equivalent setting for you machine). Press Start

**note: I usually use bread flour instead of the unbleached flour Also, most recipes in this book call for some amount of canola oil, I just leave it out.

From: Sandra L Haberichter <haber@csd4.csd.uwm.edu>. Fatfree Digest [Volume 10 Issue 39], Sept. 19, 1994. Formatted by Sue Smith, TXFT40A@Prodigy.com

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #83

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light Rye Bread #2

Servings: 14 Servings

Ingredients:

1 cub Plus
2 tablespoon Water
2 ¼ tablespoon Honey
1 ½ tablespoon Canola oil
1 ¼ teaspoon Salt
1 ¼ cub Whole-wheat flour
1 cub Unbleached flour
¾ cub Rye flour
3 tablespoon Vital wheat gluten; optional
1 tablespoon Cornmeal
1 tablespoon Caraway seed; or more
1 ½ tablespoon Whey; optional
2 teaspoon Active dry yeast

Preparation:

From: IWarfield2@aol.com

Date: Fri, 10 May 1996 10:13:22 -0400

Put the ingredients in the bread pan in the order listed. Reverse the order if your bread maker calls for dry ingredients first. Set the machine to whole wheat setting, light cycle. Press start. Use of delay timer okay.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #79

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light Sabayon Sauce

Servings: 12 Servings

Ingredients:

1 cub Cream sherry (optional)
10 ounce Extra firm silken tofu
½ cub Liquid Fruitsource (r)
2 tablespoon Canola oil
1 teaspoon Vanilla extract

Preparation:

Date: Sun, 25 Feb 1996 21:34:46 -0800

From: n7luf@tscnet.com (Larry Carbaugh)
Try this variation of a French sauce as a topping on pancakes. Heat sherry over medium heat until reduced by half. Remove from heat and blend in remaining ingredients. Serve warm. Makes 3 cups

Per ¼ cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59 mg calcium

HINT: *If not using sherry, increase Fruitsource by ¼ cup and heat all ingredients until warm.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993)

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #58

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Light Shrimp Dip

Servings: 1 Servings

Ingredients:

1 cub Light sour cream
1 package Light cream cheese; 250 gram
¼ cub Seafood sauce
1 cub Salad shrimp
½ cub Finely chopped celery
2 Green onions; chopped
1 ½ teaspoon Dried dill weed

Preparation:

Beat cream cheese until smooth. Beat in sour cream and seafood sauce. Stir in remaining ingredients. Serve in a bowl with vegetables or chips for dipping. Makes 3 ½ cups.

Source Sealtest Coupon Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com

Recipe by: Sealtest Coupon

Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998

Light Shrimp Scampi

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
4 medium Garlic cloves, chopped fine
1 pound Medium-sized shrimp, shelledand deveined
1 cub Rich, salt-free fish stock
½ cub Dry white wine
¼ cub Italian parsley, finelychopped
4 teaspoon Fresh lemon zest, finelygrated
2 teaspoon Cornstarch
¼ cub Lemon juice
Freshly ground pepper
Cooked pasta - fine strands

Preparation:

In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the shrimp and saute just until they turn pink, about 1 minute. Stir in the fish stock, wine, parsley, and lemon zest.

In a small cup or bowl, stir the cornstarch into the lemon juice until it dissolves, then stir that mixture into the ingredients in the skillet.
Simmer until the sauce begins to thicken slightly, about 1 minute.

Spoon the sauce over cooked pasta. Season generously with black pepper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Sour Cream Dip

Servings: 1 Servings

Ingredients:

1 cub 1% low-fat cottage cheese;
2 tablespoon Buttermilk;
1 ½ teaspoon Lemon juice; fresh squezzedor more to taste

Preparation:

In a blender, place cottage cheese, buttermilk and lemon juice. Blend until smooth.
Adapted from "Diet for a Happy Heart" and appeared in the

San Diego Union Food Section, May 19, 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Light Spinach Dip

Servings: 6 Servings

Ingredients:

4 small Bunches fresh spinach (2lbs), well washed, stemsremoved and

Preparation:

Makes about 6 cups Dip

LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.

chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1 Tbsp instant nonfat dry milk ½ tsp onion powder ½ tsp sugar ¼ tsp turmeric ½ tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced water chestnuts, drained and chopped 1 ½ cups light sour cream 1 cup reduced-calorie mayonnaise

If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes, until tender, then drain well. If using frozen, simply squeeze out the excess moisture but do not cook. In a small bowl, combine the dehydrated onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a medium-size bowl, combine the remaining ingredients with the drained spinach. Add the dry ingredients to the spinach mixture and mix well. Chill for several hours. Serve in a hollowed-out bread round, if desired.

Makes about 6 cups. ¼ cup contains approximately: calories - 67, cholesterol - 9mg, fat - 5g, sodium - 133mg.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Summer Pilsner

Servings: 1 Servings

Ingredients:

3 1/3 pound Edme Pale Lager Kit
1 pound Laaglander Light DME
½ pound Cara-pils malt -- crushed
1 ounce Saaz hops -- for boiling
1 ounce Liberty hops -- for
Finishing

Preparation:

Add grains to 1 gal of cold water. Bring to boil. Remove grains. Take off flame & add syrup & DME. Stir until dissolved. Add saaz jops and boil for 30-45 minutes. Add liberty hops in the last 2-3 minutes of boil. Add to 4 gallons of cold water, cool to below 80 degrees and pitch yeast.

Recipe By : Jasper's

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Sweet Mead

Servings: 1 Servings

Ingredients:

~-- þ RNet 1.08D:ILink:The Wichita State Univ. BBS þ Wichita,KS þ
(316)-689-3779 ® ¯ BBS: Channel 1(R) Communications [USR V.32bis/V.42bis]
617-354-7077 Date: 04-03-93 (07:56) Number: 8216 To: JOHN WHITE Refer#:
NONE (Msg #61 of 152) From: GARY FOSTER Read: NO Subj: Bread Makers Status:
PUBLIC MSG Conf: Cuisin-I (261) Direction: FORWARD
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
ÄÄÄÄÄ ¯needed adjustments, whether the Hitachi book, DAK book, Donna
German's ¯two books, etc.

Preparation:

Uhm, John, Mrs. German is up to *four* books now... :) and in the interest of sharing, here's my buttermilk wheat bread recipe I finally got perfected:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Swiss Enchiladas

Servings: 4 Servings

Ingredients:

12 Corn Tortillas
1 Medium onion, chopped
1 Clove garlic, pressed/minced
½ pound Lean ground chicken
16 ounce Can, tomato puree
¼ cub Canned whole green chiles
½ teaspoon Salt
2 ½ cub Defatted, chicken stock
2 cub Dry instant non-fat milk
½ pound Low fat Swiss cheese grated
1 Fresh cilantro garnish

Preparation:

Servings: 4

Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if stock is salted.

Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. While tortillas are warming, cook onion an dgarlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching. Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10 minutes.

While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently.
Dip each tortilla in milk sauce. Divide chicken filling, spooning ¼ cup mixture down the center of each tortilla.

Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating. Pour milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from oven and sprinkle grated cheese evenly over top. Return to oven for another 5 minutes until cheese is melted.

To serve, place each enchilada on a plate and garnish with fresh cilantro if desired. This recipe may also be made in individual au gratin dishes.

Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg

Jeanne Jones 'Cook it Light' S.A. Express News, 19 SEP 90

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Tiramisu

Servings: 1 Servings

Ingredients:

¼ cub Plus 1 tablespoon dryMarsala
¼ cub Plus 2 tablespoons sugar
2 Extra-large eggs
3 tablespoon Light sour cream
8 ounce Light cream cheese
1 ounce loaf angel foodcake, cut into ½-inchslices
½ cub Strong brewed espresso orstrong coffee
2 tablespoon Dark rum
1 ounce Bittersweet (notunsweetened) or semisweetchocolate, grated

Preparation:

Whole eggs, angel food cake, light cream cheese and light sour cream bring the calorie count of this Italian dessert way down.

Combine Marsala, ¼ cup plus 1 tablespoon sugar and eggs in top of double boiler. Whisk mixture over gently simmering water until thickened and foamy and mixture registers 160 deg. F. on candy thermometer, about 2 minutes.
Remove from over water; whisk in light sour cream. Cool to room temperature.

Beat cream cheese until light and fluffy. Beat in 1/3 of egg mixture. Fold in remaining egg mixture in 2 additions.

Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Line bottom of prepared pan with angel food cake slices, trimming cake to fit bottom evenly. Combine coffee, rum and remaining sugar in small bowl. Brush cake in pan generously with coffee mixture. Pour filling over cake in pan. Brush enough remaining cake slices to cover filling lightly with coffee mixture.
Place slices atop filling, coffee side down, trimming cake to fit pan evenly. Brush top of cake generously with coffee mixture. Reserve remaining cake and coffee mixture for another use. Sprinkle top with grated chocolate. Cover and refrigerate 8 hours or overnight. Serve.
6 Servings

Per serving: calories, 360; fat, 12 g; sodium, 315 mg; cholesterol, 104 mg Bon Appetit Light And Easy Posted to MC-Recipe Digest V1 #756 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 22, 1997

Light To Dark Roux

Servings: 1 Servings

Ingredients:

1 cub Flour
1 cub Vegetable oil

Preparation:

In a black cast-iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep-fat-fryer thermometer. Using a wire whisk, slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-13-1997

Recipe by: Emeril Lagasse

Light Turkey Jambalaya

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil
1 medium Onion, finely chopped
1 medium Green bell pepper, stemmed,
Seeded and coarsely chopped
1 medium Red bell pepper, stemmed,
Seeded and coarsely chopped
2 medium Cloves garlic, peeled and
Minced
2 14 ½ oz. cans diced
Tomatoes in puree
1 14 ½ oz. can low-sodium
Chicken broth
1 teaspoon Paprika
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Dried thyme leaves, crushed
½ teaspoon Ground cumin
1 ½ pound Turkey breast with bone,
Skin removed
½ pound Turkey sausage, such as
Polish or kielbasa, cut into
¼ inch slices
1 cub Uncooked white rice
¼ teaspoon Hot sauce
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper

Preparation:

1. In a large pot, heat the olive oil over medium heat. Add the onion, green and red bell peppers; saute 5 minutes. Add the garlic and saute 2 minutes. 2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes. 3.
Add the turkey breast to the pot. Cover and cook at a low simmer 45 minutes, until cooked through. Remove the turkey from the pot and cool slightly. Dice the turkey. 4. While the turkey is cooling, add the sausage and rice. Cover and cook on medium-low heat 15 minutes. Stir occasionally during the cooking time. 5. Put the diced turkey back into the pan with the hot sauce, salt and pepper. Cook on medium-low heat 10 minutes until the sausage is cooked through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Vegetable Broth (Vegan)

Servings: 1 Servings

Ingredients:

6 ½ quart Water
2 cub White wine or unsweetened apple juic
6 Celery; thickly sliced
6 Carrots; scrubbed and
; coarsely chopped
2 large Potatoes; scrubbed and
; coarsely chopped
3 medium Zucchini; thickly sliced
2 large Onions; chopped
1 Leek, white part only; clean
; thickly sliced
5 To 6 cloves garlic; crushed
½ pound Mushrooms; cleaned & left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

Preparation:

Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables.
Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Light Vegetable Lasagne

Servings: 12 Servings

Ingredients:

12 Lasagne Noodles
1 large -- sliced
1 tablespoon Olive oil
1 pound Broccoli -- cut into
Flowerets
8 ounce Squash, yellow -- quartered
3 cloves -- chopped
Lenghtwise and sliced
4 teaspoon Thyme, fresh -- chopper OR
8 ounce Zucchini -- quartered
1 ½ teaspoon Thyme -- dried
Lengthwise and sliced
1 teaspoon Salt
1 large --
Sliced
CHEESE MIXTURE-----
2 Eggs
¼ teaspoon Red-pepper seasoning --
Liquid
15 ounce Ricotta cheese
2 cub Cheese, mozzarella --
Shredded
16 ounce Cottage cheese -- low-fat
Thyme sprigs -- fresh for
½ cub Basil leaves, fresh --
Chopped
Garnish
1 Preheat oven to 425. Cook

Preparation:

Drain. Coat a 13 X 9 X 2-inch baking dish with nonstick vegetable-oil cooking spray.

2) Heat oil in Dutch oven over medium heat. Add squashes, sweet peppers, broccoli flowerets, garlic and thyme. Cover; cook 10 minutes or until vegetables are tender-crisp, stirring occasionally. Pour off any liquid.
Sprinkle salt over vegetables. Stir to combine.

3) Prepare Cheese Mixture: Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil and red-pepper seasoning until blended.

4) Line prepared pan with 3 noodles. Spread 2 cups of cheese mixture on top; cover with 3 noodles. Spread 3 cups vegetable mixture on top.
sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mixture. Tope with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.

5) Bake in preheated 425 degree oven for 1 hour or until heated through.
Cool on rack 10 minutes before serving. Garnis with thyme sprigs.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Vegetable Soup

Servings: 4 Servings

Ingredients:

-Mazola No Stick cookingspray
1 Carrot, thinly sliced
1 small Onion, thinly sliced
1 Zucchini, thinly sliced
⅛ teaspoon Dried thyme
4 Cs low-fat reduced sodiumchicken broth
2 Cs Mueller's noodle stylepasta
2 ounce Snow peas, trimmed, cut intothin strips

Preparation:

together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder. Stir in nuts.

Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces. Good in baked goods cheese, add meat toppings, then cover with mozzarella/parmesan mixture of

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Vegetable Stock

Servings: 1 Servings

Ingredients:

1 Onion
2 Garlic cloves
1 Celery stalk
1 Carrot
1 Bouquet garni

Preparation:

Put all ingredients into a saucepan. Cover generously with water and bring to a boil. Simmer, half-covered, for about 1 hour, then strain.

Other vegetables and flavorings, such as leeks, thinly pared lemon rind and allspice berries, can be added. Peelings from well-scrubed potatoes also give a particularly pleasant flavor to vegetable stock.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Vichyssoise -- French

Servings: 6 Servings

Ingredients:

4 Leeks; white part only,sliced
2 Potatoes; peeled and cubed
1 small Onion; chopped
4 cub Chicken broth
1 Bay leaf
½ teaspoon Salt
⅛ teaspoon White pepper
1 pinch Nutmeg
2 tablespoon Light cream cheese
½ cub 1% milk

Preparation:

In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.

Exchanges: Starch Exchange -- 1

Calories -- 100 Total Fat -- 1g Saturated Fat -- 1g Cholesterol -- 4mg Sodium -- 697mg Potassium -- 413mg Carbohydrate -- 14g Protein -- 5g

Recipe for Tuesday, 3/10/98 This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98

NOTES : 6 servings/Serving size: 1/6 recipe The classic, creamy, rich potato and leek soup is usually served cold. In the cookbook author's family, they love this light rendition hot, at room temperature, or well chilled.

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 26, 1998

Light Waffles

Servings: 1 Servings

Ingredients:

4 cub Self-rising flour
2 tablespoon Sugar
¼ teaspoon Baking soda
4 cub Nonfat buttermilk
½ cub Vegetable oil
8 Egg whites
Vegetable cooking spray

Preparation:

Combine flour, sugar, and soda in a large bowl. Combine buttermilk and oil; stir well. Add to dry ingredients, stirring just until moistened.
Beat egg whites until stiff peaks form; carefully fold into batter. Coat a waffle iron with cooking spray and allow waffle iron to preheat. Pour batter onto hot waffle iron and bake.

Recipe By : Gizmowidge

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Wheat Bread

Servings: 1 Servings

Ingredients:

2 cub Bread flour
1 cub Wheat flour
2 ½ Or 3 tsp. yeast
1 ½ teaspoon Salt
1 ½ tablespoon Sugar
1 ½ tablespoon Dry milk power
1 ½ tablespoon Butter
1 ½ cub Warm water

Preparation:

setting: regular doneness: 12 o'clock

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Light Wheat Bread (For Kitchenaid)

Servings: 2 Standard-s

Ingredients:

4 cub Bread flour
2 cub Whole-wheat flour
2 tablespoon Gluten flour
½ cub Powdered milk
½ cub Instant potato flakes(optional)
2 tablespoon Sugar
1 tablespoon Firmly packed brown sugar
1 tablespoon Salt
½ teaspoon Ground ginger
2 tablespoon Butter, chilled and cut intopieces (or use softshortening)
2 tablespoon Active dry yeast (I userapid-rise)
2 ¼ cub Lukewarm water
3 tablespoon Unsalted butter

Preparation:

With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast and combine thoroughly. Add water and mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds.

Attach dough hook to mixer and knead dough for approximately 7-9 minutes.
Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat.

Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans.

Preheat oven to 500F while dough is rising in loaf pans.

Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 25 minutes. Remove loaves from pans and place back into oven, baking for approximately 20 additional minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust.

Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours).

This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making toast and sandwiches. Posted to Digest bread-bakers.v097.n022 by "Joan Mathew" <cmathew@iadfw.net> on Mar 10, 1997

Light Wheat Lager

Servings: 1 Servings

Ingredients:

3 1/3 pound M&F light extract
1 pound Malted wheat
¾ ounce Hallertauer (boiling)
¼ ounce Hallertauer (finishing)
2 teaspoon Gypsum
¼ teaspoon Alpha Amylase
1 teaspoon Irish Moss
¾ cub Dextrose (for priming)
Wyeast Pilsner Culture

Preparation:

Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water. Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid enzymatic changes to the barley malt.
Irish Moss for the last 10 minutes of the boil and the finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135 in about 1 quart of water by mashing in a microwave oven with a temperature probe. The dissolved sugars were fairly low. SG was 1.027. My thinking was that I wanted to extract as much fermentable sugars as possible from the wheat I was using as an adjunct, as the wort is an extremely light one. I made it lightly hopped so that the hopping wouldn't overpower the tanginess of the small amount of wheat. I also lagered to hopefully get a smoother, less estery quality. You might consider mashing wheat with added enzymes. I did it because I partial- mashed; you might wish to do so because of a high wheat to barley ratio. Original Gravity: 1.027 Primary Ferment: 6 weeks --- 3 months at 40--45 degrees.

Recipe By : Serving Size:

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Wheat Pizza Dough

Servings: 6 Servings

Ingredients:

1 Env active dry yeast
1 ½ cub Lukewarm water
3 ¼ cub Unbleached flour (approx.)
½ cub Whole wheat flour
1/3 cub Cornmeal, preferably stoneground
1 ½ teaspoon Salt
2 tablespoon Olive oil

Preparation:

In a large bowl, sprinkle the yeast over the warm water; stir to combine.
Let stand for 5 minutes.

With a wooden spoon, beat in 1 ½ cups of the unbleached flour, the whole wheat flour, and the cornmeal. Beat vigorously for 1 minute. Cover with plastic wrap. Set the sponge aside in a warm, draft-free place for 10 minutes.

Stir in the salt and olive oil. Add the remaining unbleached flour, ½ cup at a time until you have a soft, kneadable dough.

Turn the dough out onto a lightly floured surface. Knead vigorously for 8 minutes, using sprinkles of flour to prevent sticking. You should have a soft, smooth, and elastic dough. Place the dough in a lightly oiled bowl; turn to coat; cover. Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour.

Makes enough dough for one large pizza.

[1001 HOME IDEAS; January 1991]

Posted by Fred Peters.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Light Wheat Pizza or Cazone Dough Pizza Recipe

Servings: 1 Servings

Ingredients:

1 ½ cub Lukewarm water
1 ¼ ounce Pkg
3 ¼ cub Unbleached flour -- (about)
½ cub Whole wheat flour
1/3 cub Yellow cornmeal --
Stoneground pref
1 ½ teaspoon Salt
2 tablespoon Olive oil
Yeast -- 2 ¼ teaspoons

Preparation:

~-Pour the water into a large mixing bowl, stir in the yeast, and set aside for 5 minutes to dissolve. Now beat in 1 ½ cups unbleached flour, the whole wheat, and the cornmeal. Beat vigorously with a wooden spoon (or use your KitchenAid) for 1 minute, cover the bowl with plastic wrap, and set aside in a warm spot for 10 minutes. --After 10 minutes, stir in the salt and oil, add the remaining flour ½ cup at a time until you have a soft kneadable dough. Turn the dough out onto a floured surface and knead vigorously for about 8 minutes, using sprinkles of flour to prevent sticking. You should have a SOFT, SMOOTH, ELASTIC dough. (Or use your dough hook). --Place in a lightly oiled bowl and turn to coat the surface.
Cover with plastic wrap and rise until doubled, about 1 hour. --Dough is ready to use as you desire. You can use half now, place other half, lightly oiled, in a plastic bag, store in fridge or even freeze.

TO MAKE PIZZA

Preheat oven to 450F. Prepare pan by lightly covering with oil. I don't roll out the dough. Instead, hold the ball of dough, and let it start to sag and stretch, forming a rough shape to correspond with the shape of your pan. Place in the pan and press and stretch it to the desired size. Have it a little thicker along the edge. --While the dough was rising in the bowl I was busy sauteing sliced onions, lots of garlic, a few jalepenos, some tiny eggplants called Bambino, and a small eggplant, sliced, in my wok, in 1 Tablespoon olive oil. The slim oriental eggplant cut in 1" slices would substitute for the Bambino. Summer squash or zuchs would be good, too. You want the vegs to be cooked and tender. Salt lightly. --After you've formed the dough, spread some tomato sauce, about ½ cup, on the pizza, staying away from the edge. Distribute sauted vegs, black or green olives, anchovies, and a peeled and seeded thinly sliced Roma-type tomato or 2 over the sauce. Place in middle rack of oven and bake15 minutes. --Remove from oven, sprinkle on a huge handful of shredded basil, grated Romano cheese, and shredded Mozzerella, and place on bottom rack of oven for 10 minutes.
Now it's ready. --The idea is to use your own choices of toppings. One thing I've learned is to go light on the amount I load on. The whole thing bakes better, and tastes better when there aren't too many tastes and textures all at once. Even if I use a pan, I place the pan on the pizza tile that I keep in my oven for the last 10 minutes.

Recipe By : DDMmom

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light Whole Wheat Bread

Servings: 1 Servings

Ingredients:

XKGR41A Don Fifield
1 ⅛ cub Whole wheat flour (5 ¼ oz)
1 ⅛ cub Bread flour (5 ¼ oz)
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1 tablespoon Molasses
15/16 cub Water (7 ½ fl.oz)
1 teaspoon Dry yeast

Preparation:

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light Whole Wheat Bread (Abm)

Servings: 1 Servings

Ingredients:

1 ⅛ cub Water
1 cub Whole Wheat Flour
2 cub Unbleached White Flour
1 ½ tablespoon Non-fat Dry Milk (optional)
1 ½ tablespoon Sugar
1 ½ teaspoon Salt
2 teaspoon Active Dry Yeast

Preparation:

This is my 'basic' recipe. It never goes wrong, raises well, and my SO who is not very excited about 100% WW loves it.

Use Whole Wheat mode. Timer ok.

From: vmh@intellicorp.com (Valerie). Fatfree Digest [Volume 10 Issue 41], Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Light Whole Wheat Bread for Bread Machines

Servings: 1 Servings

Ingredients:

2 ¼ teaspoon Active dry yeast
1 2/3 cub Bread flour
1 ½ cub Whole wheat flour
1 ½ teaspoon Salt
1 ½ tablespoon Vegetable oil
3 tablespoon Honey
1 ¼ cub Water

Preparation:

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to manufacturer's directions.
Makes 1-½ pound loaf.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Light, Low-Fat Crepe Batter

Servings: 1 Servings

Ingredients:

5 large Egg whites
½ teaspoon Salt
½ cub Whole wheat flour; (pastryflour preferred)
½ cub All-purpose flour
Drops of ice water,; ifneeded

Preparation:

Whisk egg whites for a minute or two until frothy. Add water and salt and whisk until blended. Gradually whisk in flours until batter is smooth.
Crepes should be very thin. If batter is too thick add a bit of water to thin.

Heat an eight-inch non-stick pan over moderate heat and spray lightly with vegetable oil spray. Pour 2 tablespoons batter into the pan and tilt quickly to cover bottom evenly. Cook for 20-30 minutes until top is set and underside lightly browned. Flip and cook 15-20 seconds longer.

Yield: 12 crepes.
Recipe By :COOKING RIGHT SHOW CR#9668

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 08:01:04 -0500

From: Meg Antczak <meginny@frontiernet.net>

Light: Chicken and Cheese Enchiladas

Servings: 4 Servings

Ingredients:

1 ½ cub Chicken, cooked, cubed
¼ pound Cream goat cheese (chvre)or light cream cheese,soft
½ Sweet red pepper, chopped
4 Green onions, sliced
½ teaspoon Ground cumin
¼ teaspoon Salt
¼ teaspoon Pepper
8 Corn tortillas
1 ½ cub Mild salsa

Preparation:

In bowl, combine chicken, goat cheese, red pepper, half of the green onions, cumin, salt and pepper; set aside.

In steamer or metal sieve set over boiling water, cover and steam corn tortillas, in 2 batches, for 3-4 minutes or until very limp.

Using tongs, arrange first tortilla batch in single layer on work surface.
Quickly divide ½ cup of the salsa among tortillas, spreading to edge.
Arrange half of the chicken mixture in line down centre of each; roll up.
Repeat with remaining tortillas.

Place enchiladas, with sides toughing, in greased 13x9-inch baking dish; completely cover with remaining salsa. Bake in 400F 200C oven for 15-20 minutes or until heated through.

Sprinkle with remaining green onions.

Per Serving: about 290 calories, 23 g protein, 12 g fat, 24 g carbohydrate

good source calcium, excellent source iron.

Source: Canadian Living magazine [Jan 96] Presented in article by Vicki Burns: "30 Minutes & Light: Enchiladas See the Light"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lightened Maple Syrup

Servings: 36 Servings

Ingredients:

4 cub Pure maple syrup
5 ½ cub Water
6 tablespoon Kuzu or cornstarch

Preparation:

In a 3-quart saucepan, mix maple syrup with 4-½ cups water and bring to a simmer.

In a small bowl, mix remaining one cup of water with kuzu.

Remove syrup from heat and vigorously whisk kuzu mixture into syrup.

Return mixture to heat and simmer for about 5 minutes to thicken.

Serve warm or at room temperature. Refrigerate unused portion.

makes 9 cups

Per ¼ cup: 93 cal, 23 g prot, 5 g sod, 1 g carb, 0 g fat, 0 mg chol, 10 mg calcium

HINT: Arrowroot should not replace kuzu in this recipe because it may produce a gelatinous effect.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lightened Pumpkin Rolls

Servings: 1 Servings

Ingredients:

2 cub Eggbeaters
2 tablespoon Canola oil
2 cub Sugar
1 can (16 oz) unsweetened pumpkin
2 tablespoon Fresh squeezed lemon juice
2 ¼ cub Unbleached flour
1 tablespoon Baking soda
2 tablespoon Cinnamon
1 tablespoon Ground ginger
1 teaspoon Salt

FILLING:
1 ½ cub Powdered sugar
2 package (8 oz.) Philadelphia litecream cheese
¼ cub Margarine
1 ½ teaspoon Vanilla

Preparation:

Notes: 1992 Honorable Mention by Gina DiMarco, Hometown. The Times News, PA.

In a mixing bowl, beat Eggbeaters for 2 ½ minutes. Add oil and sugar, mix well. Stir in pumpkin and lemon juice until well-blended. In a separate bowl, combine flour, baking soda, cinnamon, ginger and salt. Add to pumpkin mixture. Spread 1/3 of the batter (about 2 ¼ cups) in a 15x10x1" jelly roll pan that has been generously sprayed with Pam. Bake 12 to 15 minutes in preheated 375° oven until cake springs back when gently touched. Cool in pan for 5 minutes. Turn cake on damp towel, fold edge of towel over edge of cake and roll tightly in the towel so that the towel separates the rolled cake from itself. Let stand.

FILLING: Beat all ingredients together until well blended and smooth. Makes 2 ¼ cups. Unroll cake from towel and spread cake with 1/3 of the filling (about ¾ cup). Roll cake up around filling. Repeat two more times with remaining batter and filling. Makes 3 rolls, with each roll yielding 10 - 1" slices.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

Lightened-Up Tortellini

Servings: 8 Servings

Ingredients:

72 Won ton skins,cut in rounds*
1 Large egg white
½ cub Grated parmesan cheese

CHICKEN-PROSCIUTTO FILLING:
¼ pound Thinly sliced prosciutto
1 pound Chicken breast,½" pieces
1 Large onion,10 oz.,chopped
1 cub Chicken broth,reg strength
1/3 cub Water
1 Large egg white
¼ cub Grated parmesan cheese
2 tablespoon All-purpose flour
2 tablespoon Chicken broth,reg strength
¼ teaspoon Ground nutmeg
Salt to taste
Pepper to taste

LEAN CREAM SAUCE:
1 Large onion,10 oz.,minced
1 cub Chicken broth,reg strength
1 tablespoon Cornstarch
¼ teaspoon Ground nutmeg
2 cub Extra-light milk (1%)
½ cub Chicken broth,reg strength

Preparation:

* - To cut won ton skins into rounds, use a 3" to 3 ¼" cookie cutter.¶ ======================================================= ============== ===¶ 1. Working with 1 skin at a time, put an equal amount chicken filling in each center, about 1 teaspoon.¶
2. Moisten skin edge with egg white, fold over filling, align edges, and press to seal. Bring pointed ends together, overlapping; moisten ends with white and press to seal tortellini. As shaped, set on flour-dusted baking sheets in a single layer; keep tortellini and skins covered with plastic wrap to prevent drying. Repeat until all skins are filled. If made ahead, chill up to 4 hours, or freeze on baking sheets and package airtight to store.¶
3. In 2 pans, each 5-6 quarts, bring about 3 quarts water to a boil over high heat. Drop ½ of the tortellini (unthawed, if frozen) into each pan.
Cook, uncovered, until just tender to bite, 4-5 minutes (about 6 minutes, if frozen). If tortellini stick to each other or pan bottom, stir very gently 1 or 2 times. Reduce heat, as needed, to maintain a gentle simmer.¶ 4. Pour 1/3 of the sauce into a warm bowl. Gently drain tortellini; pour into bowl. Add remaining sauce. Top with cheese.¶ ¶
*** CHICKEN-PROSCIUTTO FILLING ***¶
1. Mince prosciutto. Bone and skin chicken breast; cut meat into ½" pieces.¶
2. In 1 10-12" frying pan over high heat, combine onion and 1 cup chicken broth. Boil, uncovered, until liquid evaporates and onion starts to brown, about 12 minutes; stir often. To deglaze, add 1/3 cup water and stir to release browned bits. Boil until browning begins again; deglaze with 1/3 cup water and boil dry. Add chicken and prosciutto; stir until chicken is no longer pink in center (cut to test), about 3 minutes.¶ 3. Coarsely grind in a food processor or mince. Mix with egg white, parmesan cheese, all-purpose flour, 2 tablespoons chicken broth, nutmeg, and salt and pepper to taste. If made ahead, cover and chill up to a day.¶ ¶
*** LEAN CREAM SAUCE ***¶
1. In a 10-12" frying pan, combine onion and 1 cup chicken broth. Boil, uncovered, on high heat until liquid evaporates and onion starts to brown, about 12 minutes; stir often.¶
2. Deglaze as directed for chicken-prosciutto filling. Repeat until onion is browned. If made ahead, cover and chill up to a day. Mix into onions the cornstarch, nutmeg, milk, and ½ cup chicken broth; stir until boiling.
Use hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lighter and Slightly Exotic Breading

Servings: 1 Servings

Ingredients:

½ cub Sifted chick pea flour('garam flour' or 'besan'at Asian stores)
½ cub Unbleached white flour

MIXED WITH:
1 tablespoon Mixed herbs
½ teaspoon Salt
¼ teaspoon Pepper

OR:
2 teaspoon Curry powder or garam masala
½ teaspoon Salt
¼ teaspoon Cayenne

Preparation:

I like herbes de province (more flavour than fines herbes), Old Bay, and Spike, but fish breaded in the curry mixture is wonderful.
Posted to fatfree digest V96 #260

From: sylvia@itrc.on.ca

Date: Thu, 19 Sep 1996 17:46:37 -0400

Lighter Bake Oatmeal Raisin Cookies

Servings: 24 Servings

Ingredients:

½ cub Packed brown sugar
¼ cub Sugar (I used turbinado)
1/3 cub Sunsweet Lighter Bake
1 ½ teaspoon Ener-G Egg Replacer beatenwith:
2 tablespoon Water
1 teaspoon Vanilla
¾ cub Flour (I used whole wheat)
½ teaspoon Each baking soda andcinnamon
¼ teaspoon Each baking powder and salt
1 ½ cub Quick cooking oats (notinstant)
¾ cub Raisins

Preparation:

Date: Wed, 27 Mar 1996 20:17:58 -0600 (CST)

From: "Natalie Frankel" <Natalie.Frankel@mixcom.com> This recipe is slightly altered from the recipe on the jar of Sunsweet Lighter Bake (tm), a fruit substitute for fat. I also made the recipe with applebutter - equally good. Particularly good frozen - very crunchy and delish. Lighter Bake Oatmeal Raisin Cookies (slightly altered for FF)

Preheat oven to 375 degrees. Spray baking sheets lightly with Pam (or use baking parchment paper to avoid any need to prepare pans). Set aside. In mixing bowl, beat together sugars, Lighter Bake, replacer mixture and vanilla. In another bowl, combine flour, baking soda, cinnamon, baking powder and salt. Stir into Lighter Bake mixture. Stir in oats and raisins.
Drop by rounded spoonfuls onto prepared baking sheets. Bake 8-9 minutes or until edges begin to brown (mine took around 12 minutes). Cool on racks.
Makes 2 dozen cookies.

Per cookie: Calories: 85 (5% cff), Protein: 1.5g, Fat: .5g, Carbo: 18g.

FATFREE DIGEST V96 #86

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lighter Banana Bread

Servings: 4 Servings

Ingredients:

3 Ripe bananas
1 tablespoon Lemon juice
2 cub Flour
1 ½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground nutmeg
½ teaspoon Ground cloves
1 Egg
2 Egg whites
¾ cub Sugar
½ cub Vegetable oil
2 tablespoon Buttermilk

Preparation:

1. Spray a 9-by-5-inch loaf pan with vegetable cooking spray. Line the bottom of the pan with wax paper and spray lightly again. Puree the bananas with the lemon juice. Sift together the flour, baking powder, soda, salt, nutmeg and cloves.

2. With an electric mixer beat together the egg, egg whites, sugar, oil and buttermilk on medium speed. Beat in the banana. Slowly add the flour mixture, beating just until blended.

3. Transfer the batter to the prepared pan and bake in preheated 350 degree oven 1 hour. Test for doneness. Let cool in the pan 5 minutes before unmolding. Cool on a rack before cutting.

14 servings; approximate preparation time 20 minutes.

Data per serving: Calories 205 Protein 3g Fat 9g Carbohydrates 30g Sodium 135mg Saturated fat 1 g Mono unsaturated fat 2g Polyunsaturated fat 4g Cholesterol 15mg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lighter Chicken Mole

Servings: 4 Servings

Ingredients:

4 Skinless boneless chickenbreasts
1 medium Onion; finely chopped
1 cub Low-sodium chicken broth
1 Clove garlic; minced
1 ounce can peeled and slicedtomatoes; undrained
1/3 cub Dark or golden raisins
¼ cub Cilantro; finely chopped
2 tablespoon Chili powder
2 tablespoon Unsweetened cocoa powder
½ teaspoon Salt
2 teaspoon Sugar
½ teaspoon Cinnamon
½ teaspoon Ground cumin
1 tablespoon Peanut butter
2 tablespoon Fresh lime juice
2 cub Cooked white rice
Lime wedges
Cilantro, for garnish;chopped

Preparation:

1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred. 2. In a medium-sized pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges.
Garnish with cilantro.
Recipe By : Seattle Times (from "Light and Hearty" by Jeanne Jones)

Posted to FOODWINE Digest 9 November 96

Date: Sat, 9 Nov 1996 13:59:09 -0800

From: Rooby <rooby@SHELL.MASTERPIECE.COM>

Lighter Chicken Waldorf Salad

Servings: 4 Servings

Ingredients:

¾ pound Roasted chicken breast (2
Boneless, skinless halves)
1 medium Granny Smith apples, cored
And diced in ½-inch pieces
1 Rib celery, finely minced
1 Ripe mango, peeled and diced
2 tablespoon Minced, candied ginger *
1/3 cub Light mayonnaise
1/3 cub Nonfat sour cream
2 tablespoon Lime juice
2 tablespoon Mango chutney
1 teaspoon Grainy mustard
3 tablespoon Coarsely chopped walnuts
2 tablespoon Minced fresh mint

Preparation:

1. Dice the cooked chicken. Combine with the apple, celery, mango and candied ginger. 2. In a medium bowl, combine the mayonnaise, sour cream, lime juice, chutney and mustard; mix well. Add to the salad, mixing well.
Cover and refrigerate until ready to serve. 3. Just before serving, stir in the chopped walnuts and mint. Note: Waldorf salad is typically chock full o' fat; this one has some fat, but less fat than the traditional recipe. * Candied or sugared ginger can be found in the Asian section of major supermarkets.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lighter Chocolate Chip Cookies

Servings: 48 Servings

Ingredients:

¾ cub Granulated sugar
¾ cub Brown sugar, packed
¾ cub Stick margarine (not tub margarine) or butter, softened
1 teaspoon Vanilla
1 large Egg
2 ¼ cub All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 cub Minature chocolate chips

Preparation:

Preheat oven to 375 degrees. Mix sugars, margarine, vanilla, and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff).
Stir in chocolate chips.

Drop dough by rounded teaspoonfulls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes, or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Source: Betty Crocker's New Cookbook The Arizona Republic (5/15/96)

Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A., scooter@xmission.com.
Posted to MM-Recipes Digest V3 #190

Date: Wed, 03 Jul 1996 07:37:15 -0700

From: scooter <scooter@xmission.com>

Lighter Chopped Liver

Servings: 1 Servings

Ingredients:

½ pound Chicken livers
Kosher salt
2 tablespoon Vegetable oil
2 medium Onions; chopped
1 can (15-ounce) garbanzo beans;rinsed
4 tablespoon Chicken broth; up to 5
1 Hard-boiled egg; grated
Salt and freshly groundblack pepper
8 slice Bread; for serving

Preparation:

Notes: From Orange County Register

Preliminaries: Preheat the broiler with the rack about 3 inches from the heat.

1. Put the livers on a foil-lined broiler pan and sprinkle with kosher salt. Broil 3 minutes or until the top is light brown. Turn the livers over and broil 3 minutes more or until cooked through and color is no longer pink; cut to check. Cool livers slightly.

2. Heat vegetable oil in a large, heavy skillet over medium-low heat. Add onions and saute, stirring often, 15-20 minutes or until brown.

3. Grind garbanzo beans and 4 tablespoons broth in a food processor.
Transfer to a bowl.

4. Chop the liver in a food processor. Add onions and chop with on/off pulses until blended in.

5. Return garbanzo beans to processor and pulse to blend, adding 1 tablespoon broth if needed. Transfer to a bowl.

6. Lightly mix in egg. Season well with salt and pepper. (Chopped liver can be kept, covered, 2 days in refrigerator.) Serve cold, with bread.

Yield: 8 servings

Nutritional information (per serving): 216 calories, 7.6 grams fat, 1.7 grams saturated fat, 205 milligrams cholesterol, 375 milligrams sodium, 32 percent calories from fat

Source: "The Low-Fat Jewish Cookbook" by Faye Levy (Potter, $24.95)

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998

Lighter Cinnamon Rolls for Bread Machine

Servings: 12 Servings

Ingredients:

DOUGH:
1 Yeast package
¼ cub Non-fat cottage cheese
½ cub Warm water
2/3 cub Warm non-fat milk
3 cub White bread flour
1 cub Whole wheat flour
½ cub Non-fat liq. egg subst.
3 tablespoon Sugar

FILLING:
2 tablespoon Corn-oil Margarine OR
2 tablespoon Fat-free butter spray
¼ cub Sugar
¼ cub Packed brown sugar
2 teaspoon Ground cinnamon

ICING(OPTIONAL:
6 tablespoon Powdered sugar, sifted
2 teaspoon Non-fat milk

Preparation:

1. Put all dough ingredients into bread machine and run on dough cycle which mixes, kneads, and rises the bread. At the end of dough cycle, remove the dough from machine, punch down, and knead on a floured board for 1 minute. 2. Roll dough out to a 20x12 inch rectangle and brush with the melted margarine or spray with the non-fat butter spray. Combine sugars and cinnamon and sprinkle evenly over the dough. 3. Roll up dough, jelly-roll fashion, starting with the long edge. Pinch edges together and slice into 12 rolls. Place, cut side down, onto baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes. 4. Preheat oven to 350 F. Bake 15 to 20 minutes, being careful not to burn rolls. Remove from oven and drizzle with icing, if desired. To make icing, combine powdered sugar and milk and drizzle ½ to 1 teaspoon over each roll.

Each roll contains approximately: cal=221, chol=negligible, fat=3grams, sodium=68mg, protein=8grams, carb=41grams Found in the Santa Maria Times Cook It Light section, recipe by Jeanne Jones.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lighter Easy Garlic-Cheese Biscuits

Servings: 10 -12

Ingredients:

2 cub Bisquick Reduced Fat bakingmix
2/3 cub Skim milk
½ cub Shredded reduced-fat Cheddarcheese; (2 ounces) [seenote below]**
½ teaspoon Garlic powder
Butter-flavored nonstickcooking spray; if desired

Preparation:

Heat oven to 450°.Mix baking mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.Bake 8 to 10 minutes or until golden brown.
Spray warm biscuits with cooking spray before removing from cookie sheet.
Serve warm.

NOTE- I often make these using half Mozzarella and half cheddar for the cheese; and I toss in a few dun-dried tomatoes. YeeeeeeeUmmmmmmm!!

Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Mar 29, 1998

Lighter Hot Sausage Lasagna

Servings: 8 Servings

Ingredients:

16 Lasagna noodles; cooked,drained and rinsed
¾ pound Hot turkey sausage; cut ¼inch thick
1 medium Onion; peeled andchopped
2 medium Garlic cloves; peeledand minced
14 ½ ounce Canned tomatoes (reservejuices); broken up
32 ounce Tomato sauce
2 tablespoon Tomato paste
1 teaspoon Dried basil
1 teaspoon Dried oregano
½ teaspoon Dried marjoram
½ teaspoon Crushed red pepper
¼ teaspoon Salt
Pepper to taste
2 tablespoon Minced fresh parsley
1 cub Lowfat ricotta cheese
1 cub Grated low fat mozzarella
3 tablespoon Parmesan cheese

Preparation:

From: Cheryl Constantine <Nickaduck@AOL.COM>

Date: Sat, 6 Jul 1996 18:33:44 -0400
1. In large skillet, cook sausage. Remove.

2. In same skillet cook onion and garlic covered, over medium low heat for 10 minutes or until soft. Stir occasionally. Stir in tomatoes with liquid, sauce, paste, sausage, basil, oregano, marjoram, red pepper, salt, pepper and parsley. Simmer, uncovered for 35 minutes. Stir occasionally.

3. Spread thin layer of sauce on bottom of 9X13 dish. Top with layer of noodles, 1/3 of the sauce, ½ of the ricotta and mozzarella. Cover with second layer of noodles. Repeat layers. Top with sauce and parmesan cheese. Can be made 24 hours in advance. Cover and refrigerate. Remove 30 minutes before cooking.

4. Bake at 350 for 40 minutes or until done. Let rest 10 minutes before cutting.

EAT-L Digest 5 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lighter Seasoned Greens (Chitwood)

Servings: 6 Servings

Ingredients:

1 pound Fresh greens
Sesame oil; for saute
Sesame seeds; toasted
1 dash Tamari

Preparation:

Rinse fresh greens several times. Cut stems away from leaves; chop stems and leaves into bite-sized pieces.

Saute greens in a small amount of sesame oil, or saute in broth. This takes about 10 to 15 minutes.

Top with toasted sesame seeds and serve with a dash of tamari.

This method will retain a much greater nutritional value and the taste is still great. This is a lighter version of a longtime Southern favorite.

Chitwood's *Southern-Style Diabetic Cooking* will be in local stores during the first week in December, 1996. To order the book by phone, call 1-800-ADA-ORDER (1-800-232-6733). American Diabetes Association, publisher.
~ --[Book Review: Wednesday, November 6, 1996 By ANN BURGER c/o www.charleston.net/entertain/food.html Posted Path McRecipe 07 No 96]-- Recipe By : Marti Chitwood (1996) Southern-Style Diabetic Cooking

Posted to MC-Recipe Digest V1 #284

Date: Thu, 07 Nov 1996 12:13:05 -0800

From: Hanneman <phannema@wizard.ucr.edu>

Lighter Swedish Tosca

Servings: 9 Servings

Ingredients:

CAKE:
½ cub Boiling water
¼ cub Rolled oats
½ cub Firmly packed brown sugar
½ cub Sugar
3 tablespoon Light margarine
½ teaspoon Almond or coconut extract
1 cub All purpose flour
¼ cub Egg substitute (or 1 egg)
1 teaspoon Baking powder
¼ teaspoon Salt

TOPPING:
¼ cub Rolled oats
¼ cub Firmly packed brown sugar
1 tablespoon Flour
2 tablespoon Light margarine
¼ cub Coconut
2 tablespoon Chopped nuts (optional)
2 tablespoon Skimmed milk
¼ teaspoon Vanilla

Preparation:

1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking spray.
Set aside.

2. In a small bowl, combine the ¼ oats and boiling water. Let stand 5 minutes.

3. In a large bowl, combine sugar, ½ cup brown sugar, 3 T margarine, almond or coconut extract, and egg or egg substitute. Beat well. Add oat mixture; neat 2 minutes at medium speed. Lightly spoon flour into a measuring cup; level off. Add 1 cup flour, baking powder, and salt. Beat an additional 2 minutes. Pour into sprayed baking dish.

4. Bake at 350F for 25-30 minutes or until toothpick comes out clean.

5. Meanwhile, in a small bowl, combine ¼ cup oats, ¼ cup brown sugar, and 1 T. flour. Mix well. With pastry blender or fork, cut in 2 T.
margarine until crumbly. Stir in coconut and nuts if using them. Add milk and vanilla, and mix well.

6. Spread topping over hot cake. Broil 5-7 inches from heat for 2-3 minutes, be careful not to burn the cake. Do so until bubbly and golden.
Cool slightly on wire rack, serve warm.

Nutritional information: 1/9 of recipe

Calories 270; Protein, 3 gm; carbohydrate 45 gm; fiber 1 gm; fat 2.3 gm (if using egg substitute and light margarine) or 9 gm; cholesterol 24 mg (if using egg and regular margarine); sodium 210 mg; potassium 125 mg.

Dietary exchanges: 1 starch, 2 fruits, 2 fats (if using regular margarine and egg).

Source: Pillsbury Fast and Healthy Magazine, Jan./ Feb. 1995 Adapted for Weight Watchers by Linda Fields Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120
Posted to MM-Recipes Digest V3 #319

Date: Wed, 20 Nov 1996 21:20:35 -0500

From: BobbieB1@aol.com

Lighthearted Fettuccine Alfredo

Servings: 1 Servings

Ingredients:

½ pound Fettuccine or spaghetti
1 cub 2% cottage cheese
¼ cub Freshly grated Parmesancheese
¼ cub Milk
1 Egg
¼ teaspoon Nutmeg
¼ teaspoon Pepper
½ cub Chopped fresh parsley ORbasil

Preparation:

In large pot of boiling water, cook fettuccine until tender but firm; drain and return to saucepan.

Meanwhile, in food processor, process cottage cheese until smooth. Add Parmesan cheese, milk, egg, nutmeg and pepper; blend until smooth. Pour into saucepan with hot cooked pasta; cook over medium heat for 1 minute, stirring constantly. Sprinkle with parsely or basil. Serve immediately.

Makes 4 servings.

Variations: Add one or more of the following:

: 1 cup (250 mL) chopped cooked ham
: 1 can (7 ½ oz/220 g) salmon, drained and flaked : 1 can (6 ½ oz/184 g) tuna, drained and flaked : 1 cup (250 mL) frozen peas, thawed
: ½ cup (125 mL) kernel corn or chopped green onion : 1 cup (250 mL) cooked sliced mushrooms
: 1 cup (250 mL) cooked julienned carrots, zucchini, sweet peppers or leeks : 4 cups (1L) cooked broccoli florets
: 1 cup (250 mL) flaked crab meat

Per serving: Calories 213, total fat: 5 g, saturated fat: 2 g, fibre 2 g, protein 19 g, carbohydrate 46 g, cholesterol 64 mg, sodium 349 mg, potassium 251 mg.

Good: Thiamin Excellent: Riboflavin, Niacin
Posted to Digest eat-lf.v096.n149

From: Ingram Family <dingram@MTS.Net>

Date: Wed, 11 Sep 1996 23:02:29 -0500

Light-Hearted Raspberry Dip

Servings: 2 Cups

Ingredients:

1 cub Lowfat cottage cheese
1 cub Frozen raspberries withoutsyrup; thawed
3 tablespoon Honey
2 tablespoon Orange juice
37 NILLA Wafers

Preparation:

In electric blender or food processor container, blend cottage cheese, raspberries, honey and juice until smooth. Chill until serving time. Serve as a dip with wafers. Nutrition Information per serving (1 tablespoon dip, 2 wafers): 56 calories, 56 mg sodium, 0 mg cholesterol, 1 gm total fat (168 calories from fat), 0 gm saturated fat Peachy Dip: Substitute 1 cup drained canned peaches for raspberries. Proceed as above. SOURCE: Nabisco

Posted to recipelu-digest by QueenBerta@aol.com on Feb 8, 1998

Lighthouse Casserole

Servings: 18 Servings

Ingredients:

1 pound Small shell macaroni
2 pound Ground beef
1 large Onion,chopped
1 can (16 oz) kidney beans
1 can (16 oz) cream style corn
1 can (16 oz) tomato sauce
1 10 oz. jar chili sauce
1 can (8 oz) mushroom pieces
1 can (3 oz) sliced ripe olives,
Drained
1 cub Shredded Cheddar cheese,
Divided

Preparation:

Cook macaroni on the conventional range.Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole.Top with chopped onion.Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and stir meat mixture into it.Divide macaroni mixture into desired size casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6 servings each).

Lightly Curried Mussel Wonton Soup

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
1 tablespoon Chopped onion
1 tablespoon Chopped shallots
1 tablespoon Chopped parsley
1 cub Dry white wine (Muscadet)
1 cub Clam juice
2 pound New Zealand green lipmussels
1 teaspoon Chinese curry powder
1 cub Heavy cream
½ teaspoon Freshly grated ginger
½ teaspoon Chopped cilantro
Salt and pepper to taste
8 Pieces wonton skins
12 Whole cilantro leaves (forgarnish)

Preparation:

In a large saucepan over high heat, saute the butter, onion, shallots and parsley for about 3 minutes. Add white wine and clam juice and bring to a boil. Add mussels, cover and simmer for 8 to 10 minutes. Strain. In a saucepan, bring the mussel cooking liquid to a boil. Whisk in the curry powder and season to taste with salt and pepper. Add the heavy cream and cook for another 5 minutes. Shell the mussels, then clean and chop the mussel meat. Mix in ginger and cilantro, season to taste with salt and pepper. Evenly distribute the mussel mixture on each of the wonton skins and fold excess skin into the center. Bring the soup back to a boil and add the wontons. Simmer for three minutes, serve immediately in soup bowls.
Garnish with cilantro leaves. Yield: 4 servings

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97

Lightly Seasoned Baked Fish Fillets

Servings: 4 Servings

Ingredients:

1 pound Sole fillets; fresh orfrozen
½ cub All purpose flour
2 Egg whites
1 tablespoon Water
¾ Dried bread crumbs
¼ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Thyme
1 tablespoon Fresh parsely; chopped
1 tablespoon Non hydrogenated margarine;melted
1 Lemon; cut in wedges

Preparation:

1. Cut fillets into finger sized pieces, pat dry with paper towels.

2. Place flour in a shallow dish. In a separate dish beat egg whites and water. In a third bowl combine bread crumbs, salt, pepper, thyme and parsley.

3. Dust each piece of fish with flour, dip in egg white wash allowing excess to drip off, dip into herbed bread crumbs.

4. Grease a baking dish with melted margarine, place fish in dish and bake at 450 degrees for 5 minutes; turn once and bake another 5 minutes or until fish flakes with a fork.

5. Serve with lemon wedges

Per Serving: 267 calories, 5.5 g fat, 27.1 g protein, 1 g saturated fat, 55 mg cholesterol, 1.1 g fibre

Recipe by: Now You're Cooking Pamphlet

Posted to recipelu-digest Volume 01 Number 556 by RecipeLu <recipelu@geocities.com> on Jan 19, 1998

Light-N-Fluffy Wheat

Servings: 14 Servings

Ingredients:

¾ cub Water; plus 1 tablespoon
1 teaspoon Lemon juice
2 tablespoon Honey
1 ½ tablespoon Unsalted butter
3 tablespoon Dried buttermilk powder
3 tablespoon Potato flakes
2 tablespoon Wheat germ
1 tablespoon Gluten
¾ teaspoon Salt
½ cub Whole wheat flour; (white)
1 ½ cub Bread flour
2 teaspoon Active dry yeast

Preparation:

Select basic white bread, or delayed timer setting and light crust.
Recipe By : Janis Russell

Posted to Digest bread-bakers.v096.n047

Date: Sat, 5 Oct 1996 09:05:52 -0500

From: Janis Russell <rrussell@tulsa.oklahoma.net>

NOTES : The amount of water may need to be adjusted depending on humidity.
White whole wheat flour is less bitter.

Lightning Cake

Servings: 1 Servings

Ingredients:

2 Eggs
1 teaspoon Vanilla
1 cub Sugar
1 cub Sifted flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cub Hot milk
1 tablespoon Butter

Preparation:

Preheat the oven to 375 degrees and butter an 8 x 8 x 2 square pan. Beat until thick, the eggs and vanilla. Beat in a little at a time, the sugar.
Sift together the flour, baking powder, and salt, and stir in. Heat the milk and butter until the butter melts. Stir in the milk into the mixture and beat 1 minute or until smooth. Pour into pan and bake about 25 minutes.

Variations:

After the batter is in the pan, place a layer of fruit on top, you can put as much or as little as you want (it will sink). Jeannette Baker says, they usually use apples, blueberries or peaches. But you can use any fruit that you like. Then sprinkle the whole top with cinnamon and sugar.

This is the recipe that Jeannette Baker had sent. It's from the Tenth Edition 1959 of the Fannie Farmer Cookbook.

***What I do:***

I bake the cake without the fruit on top. Then as it is cooling, I would clean and slice some strawberries up, and place them in a bowl, with some sugar and a little water. I let it sit a while, so it will form a syrup.
Then when the cake is cool enough, I serve up a piece of the cake with some strawberries on top. Then spray some Reddi Whip on top.

"It is sooooo- Good!"

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dave&Kim" <davekim@cdsnet.net> on Mar 7, 1997.

Light'ning Lasagne (Low Calorie)

Servings: 1 Servings

Ingredients:

SAUCE:
½ pound Lean ground beef (10% fat)or ground turkey
1 can (29 oz. ) tomato sauce
1 cub Beef broth
2 large Cloves garlic (mashed)
2 tablespoon Instant minced onion
1 teaspoon Oregano leaves (crushed)
1 medium Bay leaf

FILLING:
3 cub Nonfat cottage cheese
½ cub Grated Parmesan cheese
2 tablespoon Sliced green onion
⅛ teaspoon Pepper
8 ounce Lasagne noodles
2 ounce Part skim milk Mozzarellacheese, shredded or thinlysliced

Preparation:

Exported from Famous Brand Name Recipes Cookbook

Brown beef, pour off fat, and add next six ingredients. Simmer 30 min.
~stirring occasionally.

In bowl, combine cottage and Parmesan cheeses, green onion and pepper. Set aside

Cook Lasagne as directed on package and drain.

In 13 X 9 X 2 baking dish, spread about 2 cup of sauce. Then alternate layers of lasagne, sauce, cheese filling and Mozzarella, ending with sauce and Mozzarella. Make sure lasagne edges are covered with sauce. Bake at 350 degrees for 45 min. or until bubbling. Allow to stand for 15 minutes; cut in squares to serve.

Since this is the first time I have submitted a recipe, I want to send one I have tried. I have prepared this many times and it is always good.
Leftovers can be frozen and used later. Posted to Kitmailbox Digest by Pat Martineau <marti@ctaz.com> on Mar 05, 1997

Lightning-Quick Fruit Sauce for Waffle/pancakes

Servings: 1 Servings

Ingredients:

LIGHTNING-QUICK FRUIT SAUCE
FOR WAFFLES/PANCAKES

Preparation:

This is great stuff: Take a package of your favorite frozen berries (I use Cascadian Farms Organic), and zap 'em for 3 ½ minutes in the microwave.
Frozen berries literally fall apart once they're heated in this manner, so stir/mash them into a sauce with a fork. Add sugar or Equal to taste. This is great in combination with yogurt or ice cream as well. -

Recipe By : BuktiMukti

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Light-Style Fiesta Shrimp Dip

Servings: 1 Servings

Ingredients:

10 ounce Frozen cooked shrimp,thawed, rinsed and drained
1 package Light cream cheese, softened(8 oz)
¼ cub Light mayonnaise
1/3 cub Thinly sliced green onionswith tops
2/3 cub Pace Picante Sauce
2 teaspoon Horseradish, as desired
¾ teaspoon Ground cumin

Preparation:

Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions.
Serve with assorted vegetable dippers.

Makes about 2 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ligurian Caviale Dei Poveri (Simulated Caviar

Servings: 1 Cup

Ingredients:

¾ cub Italian black olives,pitted
¼ cub Capers; drained
¼ cub Anchovy fillets
¼ cub Extra virgin olive oil
4 tablespoon Lemon juice; fresh squeezed

Preparation:

In food processor or blender, mix all ingredients together to obtain a smooth spread, about 10 seconds. Serve this olive paste "peasant caviar" in a bowl as a side dish to be spread on rustic Italian bread for picnics, barbecues, or a buffet appetizer. Chef's tip: to pit, place olive on a board and press with a knife blade. The pit should easily be removed with your fingers.

Lihamurekepiiras (Meat Loaf in Sour-Cream Pastry)

Servings: 6 Servings

Ingredients:

PASTRY:
2 ¼ cub Flour
1 teaspoon Salt
12 tablespoon Unsalted butter; chilled andcut into ¼-inch bits
1 Egg
½ cub Sour cream
1 tablespoon Butter; soft

MEAT FILLING:
4 tablespoon Butter
¼ pound Fresh mushrooms; finelychopped to yield ¾ cup
Meat*
1/3 cub Onions; finely chopped
¼ cub Parsley; finely chopped
1 cub Cheddar or swiss cheese;grat
½ cub Milk
1 Egg mixed w/2 tb milk

Preparation:

* Use either 3 pounds finely ground meat (beef, pork, ham, lamb or veal or a combination of any of these), or 4 cups cooked ground or finely chopped meat

Prepare the pastry: Sift the flour and salt together into a large chilled bowl. Drop the ¼-inch bits of butter into the bowl. Working quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal. In a separate bowl, mix together the egg and sour cream and stir into this the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball.
Wrap in wax paper and refrigerate 1 hour. Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps.

Butter the bottom of a jelly-roll pan with 1 tablespoon of soft butter.
Lift 1 sheet of the pastry over the rolling pin and unroll it into the pan, or drape the pastry over the rolling pin, lift it up and unfold it into the pan.

Prepare the meat filling:

Melt the 4 tablespoons of butter in a 10- to 12-inch skillet. When the foam subsides, add the chopped mushrooms and cook them over moderate heat, stirring frequently, for 6 to 8 minutes, or until they are lightly colored.
If you are using ground raw meat, add it to the skillet and cook, stirring occasionally, for another 8 to 10 minutes, or until the meat loses its read color and any accumulated liquid in the pan cooks completely away. Scrape the meat mixture from the skillet (or the mushrooms and already cooked meat) into a large mixing bowl and stir in the chopped onions, parsley, cheese and milk. Now gather this meat mixture into a ball and place it in the center of the dough in the pan. With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together. Dip a pastry brush into the combined egg and milk mixture and moisten the edges of the dough. Press down on the edges all around the loaf with the back of a fork (the tines will seal the edges securely). Prick the top of the loaf in several places with a fork to allow steam to escape.

Preheat the oven to 375'F. Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle. With a pastry wheel or small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and milk mixture and crisscross the pastry strips over the top of the loaf in an attractive pattern. Now brush the strips with the milk and egg mixture and set the jelly-roll pan in the center of the oven.
Bake for 45 minutes, or until the loaf has turned a golden brown. Serve thick slices of the hot meat loaf, accompanied by a bowl of cold sour cream and a side dish of lingonberries.

Source: Time-Life Foods of the World: The Cooking of Scandinavia Posted to MC-Recipe Digest V1 #414 by Linda Place <placel@worldnet.att.net> on Jan 29, 1997.

Lihapiirakka

Servings: 4 Servings

Ingredients:

DOUGH:
3 ounce Butter
1 cub Milk
1/3 cub Sugar
3 cub Wheat flour
1 ounce Yeast cake(or 1 packageof dried yeast)

FILLING:
1 large Yellow onion
1 pound Meat, ground(mixed beef and pork)
1 cub Cream
1 ¼ cub Rice, cooked(left-over rice is fine)
1 Egg
Salt and pepper

Preparation:

MAKE THE DOUGH: melt the butter and add milk. Heat the mixture to 100 degrees F. Crumble the yeast into a bowl. Add the butter-and-milk mixture and whip it until the yeast as dissolved. Add sugar, salt and flour and stir until it becomes a dough. Cover the bowl and let rise in a warm place for about 40 minutes.

While the dough rises, chop the onion into very small pieces and put in a large frying pan. Add the ground meat immediately and saute for 10 minutes, stirring occasionally. Add the cooked rice and saute this mixture another 5 minutes. Add the cream, season to taste with salt and pepper, and turn off the heat. Let the frying pan stand on the stove, covered, until the dough is ready. Preheat the oven to 450 degrees F.

Roll out the dough so it fits in a 12x16 inch baking dish. Put the dough into the dish so that the dough covers the whole dish (this is the most difficult part; don't be discouraged if you have to roll out the dough again).

Add the filling on top of the dough. Whip the egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 minutes.

When the pie has cooled off a bit; cut it into pieces that are about 1 ¼ inches by 6 inches (the traditional size of lihapiirakka in Finland).
Serve.

NOTES:

* Finnish meat pie -- This is an excellent-tasting stomach filler. My dear mother gave me this recipe when I moved away from home. She probably thought that it would give me that feeling of home. It does. I have tried it on my friends and it is always a hit. My mother is from Finland. Yield:
Serves 4-6.

* While eating lihapiirakka, you can try the hard work of pronouncing its name. Liha means meat and piirakka is just piirakka. The filling can of course be varied. Other traditional Finnish fillings for other piirakkas are blueberries (with some potato flour on top) and cottage cheese.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking and cooling.
: Precision: measure the crust ingredients carefully.

: Krister Valtonen
: Dept. of CS, University of Linkoping, Sweden.
: {seismo,mcvax}!enea!liuida!obelix!valtonen

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Like an Eggplant Parmesian

Servings: 1 Servings

Ingredients:

Eggplant
FF ITALIAN SALAD DRESSING;(scrape off drips)
ITALIAN BREAD CRUMBS

Preparation:

Slice ½" (unpeeled) , salt, let set.

Rinse and squeeze dry (use a ricer if you have one).

Dip into FF ITALIAN SALAD DRESSING (scrape off drips), and

Dip into ITALIAN BREAD CRUMBS.

Spray cookie sheet (and metal cooling rack if you have one)

Place in single layer, spray tops, and bake 350 degrees for apprx. ½ hour. Serve with pasta, if desired, and jarred spageti sauce (or eat with fingers and "dip" into sauce - this is whay I have no leftovers).
Posted to fatfree digest by <JulieKB61@aol.com> on Jun 4, 1998

Like Magic Meringue Cake

Servings: 8 Servings

Ingredients:

8 Egg whites
1 teaspoon Fresh lemon juice
¾ cub Sugar
½ teaspoon Almond extract

Preparation:

1. Grease a bundt pan heavily with vegetable oil. Preheat oven to 350 degrees. 2. In a large mixing bowl beat the egg whites with an electric mixer. As the whites begin to feel and look firm begin adding the sugar by teaspoons. Don't rush the mixing. Mix well after each addition before adding more sugar. 3. Add the almond extract and continue beating until whites hold their shape. 4. Carefully spoon the whites into the bundt pan.
Make sure there are no air pockets. Push a knife blade down into meringue slowly to get rid of the air pockets. Cover the top of the meringue with waxed paper and put the pan into a larger round pan. 5. Add water to the larger pan to come halfway up the sides of the bundt pan. Bake until the meringue is firm and dry, about 30-35 minutes. 6. Remove the pans from oven and place the bundt pan on a cooling rack. Cool the meringue cake completely before removing from the bundt pan onto a serving plate. Top with your choice of topping and slice carefully with a serrated knife or slice first, then top each individual serving.

* This does not keep well so plan to serve the same day you prepare it.

Recipe By : Jo Anne Merrill

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Like Orange Julius

Servings: 3 Servings

Ingredients:

6 ounce Orange Juice Frz CONCENTRATE
1 cub Milk
1 cub Water
¼ cub Sugar
1 Egg
8 Ice cubes

Preparation:

Put in blender and blend until ice cubes are gone, about 2 minutes. Serve right away while frothy. Serving size: 12-13 oz

Pete Zieger #262 @1215027 VirtualNet

From: Jr Byers Date: 03 Sep 96

Posted to MM-Recipes Digest V4 #108 by BobbieB1@aol.com on Apr 18, 1997

Lilikoi and Pineapple Ice

Servings: 4 Servings

Ingredients:

2 cub Lilikoi (passion fruit) pulp
2 cub Pineapple pulp
¾ cub Sugar
2 Egg whites

Preparation:

Strain lilikoi pulp and reserve seeds. Place all the ingredients in a food processor and process until well blended. Pour the mixture into a metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount at a time into the food processor. When whipped and frothy, return to the bowl and freeze again. This mixture will not freeze hard and solid, so it will be easy to scoop out to serve. Sprinkle a few of the reserved seeds over the top of the ice when it is served or they may be added when the ice is returned to the freezer for the second time.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lilikoi Sauce

Servings: 10 Servings

Ingredients:

1 ¼ cub Passion fruit puree
1/3 cub Sugar
1 tablespoon Cornstarch

Preparation:

1. To make passion fruit puree, cut 24 passion fruit (about 2 pounds total) in half; scoop pulp and seeds into a fine strainer over a bowl. Rub firmly to remove all pulp from seeds; discard seeds. (For frozen puree, call Gourmet France, Inc., at 818-768-4300; cost is about $12 for 2 pounds, plus shipping.)¶
2. In a 1 to 1 ½ quart pan, mix sugar and cornstarch; add puree. Stir over medium-high eat until boiling, 4-5 minutes. Let cool; stir occasionally. If made ahead, chill airtight up to 1 day.¶

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lilliput Meatballs

Servings: 1 Servings

Ingredients:

1 pound Ground beef
½ cub Soft breadcrumbs
1 tablespoon Finely chopped onion
¼ cub Milk
1 teaspoon Salt
2 tablespoon Butter or margarine
½ cub Dry sherry or Burgundy
½ cub Catsup
¼ teaspoon Dried oregano

Preparation:

Mix beef, breadcrumbs, onion, milk, and salt. Shape into little balls using 1 teaspoon per ball. Heat buttter in a large, heavy skillet; brown balls nicely on all sides. Pour off most of fat from skillet. Combine wine, catsup, and oregano; pour over balls; check seasonings. Cover and simmer slowly for about 30 minutes, shaking pan gently from time to time to cook balls evenly. Serve in chafing dish. Provide wooden picks for spearing balls. French rolls may be sliced crosswise, buttered and served as an accompaniment

Yield: about 60 tiny meatballs

Posted to Bakery-Shoppe Digest V1 #437 by travelers4now@juno.com (Gary & Doris McCoy) on Dec 04, 1997

Lil's Thrills Bbq Sauce

Servings: 1 Qt

Ingredients:

8 large Tomatoes
2 Mature (yellow)
Lemon drop chilles
¼ cub Cider vinegar
3 cl Garlic, chopped
½ cub Unsulphured molasses
2 tablespoon Orange marmalade
Salt and pepper to taste
½ teaspoon Powdered ginger
½ teaspoon Ground mustard
¼ teaspoon Allspice
¼ teaspoon Celery seed
⅛ teaspoon Powdered thyme
1 Bay leaf

Preparation:

Cook everything together for a few hours. Remove bay leaf. Put in food processor and blend it all together until it looks like sauce.

When you are cooking it down, you can tell pretty much when it will make a good consistency sauce when processed. Cooking time depends on how "watery" your tomatoes are. Walt MM Lillian Kepp Posted to MM-Recipes Digest V3 #258

Date: Fri, 20 Sep 1996 10:14:46 -0400

From: Walt Gray <waltgray@mnsinc.com>

Lily Cookies #2

Servings: 1 Servings

Ingredients:

4 ½ ounce Cream cheese
1 cub Butter or oleo
2 cub Sifted flour
Apricot preserves
Confectioners' sugar

Preparation:

Preparation : Cream cream cheese, butter or oleo and flour. Cut with 2 inch round cutter. Roll into cornucopia by bringing 2 rounded edges together, letting them overlap. Press them gently; shape like a lily. Fill open part with preserves. Bake 375 degrees about 15 minutes. Cool. Drench with powdered sugar.

NOTES : Cookbook USA Posted to MC-Recipe Digest V1 #736 by Gerald Edgerton <jerrye@wizard.com> on Aug 11, 1997

Lily Finn's Chopped Chicken Liver

Servings: 6 Servings

Ingredients:

¾ pound Fresh chicken livers
4 Hard boiled eggs
1 medium Onion, grated
½ cub Rendered chicken fat
Salt and pepper to taste

Preparation:

Broil the livers or fry them in a little chicken fat. Do not overcook.
Grind the livers and eggs together. Add the grated onion. Add salt and pepper to taste. Add the chicken fat and mix well. Form into a ball or loaf and refrigerate at least one hour.

This can be garnished wtih chopped onions and hard boiled egg or served plain.

Please do not overcook the livers! Use a hand grinder if you have one. You can use a food processor, but don't turn this into a pate. The ingredients should have texture after grinding.

Lily Finn was a family friend and one of my religious school teachers in Morgantown, West Virginia. She was a wonderful cook and this is one of her original recipes.

Posted to JEWISH-FOOD digest V97 #039

From: Stephen Gruner <sgruner@erols.com>

Date: Thu, 26 Sep 1996 07:55:44 -0400 (EDT)

Lily's Luscious Kreplach for Chicken Soup

Servings: 30 Servings

Ingredients:

¾ pound Boneless trimmed chuck steak
1 ½ tablespoon Peanut oil
1 Onion, chopped
¼ pound Beef liver
2 large Eggs
Salt & pepper to taste
2 cub Flour
4 quart New York Penicillin or otherhomemade chicken broth

Preparation:

1. Cook the chuck in water to cover over medium heat until tender, about 45 minutes. Drain the meat; set aside to cool to room temp.

2. Heat oil in a heavy skillet over medium heat. Add the onion and liver and saute until the onions are soft and the liver is cooked through, 3-4 minutes each side. Drain off any excess oil from the liver and onions; set aside to cool to room temp.

3. With a meat grinder or in a food processor, grind the liver and the chuck. Add 1 of the eggs, seasoned with salt and pepper, and process until well mixed.

4. In a large mixing bowl, combine the flour and ¼ tsp. salt and make a well in the center. In a small bowl, whisk the remaining egg with ¼ cup of water. Pour the egg mixture into the well of the dry ingredients and mix with a spoon until smooth. Turn out dough onto a floured board and knead until soft and silky, about 6 minutes. If the dough is too wet, dust with flour and knead it in. Divide the dough into 2 even balls. Let the dough rest for 1 to 2 hours.

5. Roll the dough out, 1 ball at a time, ¼ inch thick. Cut the dough into 3 to 3 ½ inch squares. Arranging each square of dough with 1 corner pointing at you, take 1 tablespoon of the meat mix and put it on the top half of the dough. Moisten 2 sides of the dough with cool water and fold the bottom half up over the top, forming a triangle. Fold the 2 opposite edges together, pinching the dough so that the kreplach resembles a tortellini. Repeat with the remaining dough squares and filling. (You can freeze the kreplach at this point in freezer bags. They keep 2-3 months.
Defrost in the refrigerator on a rack, so the bottoms don't get soggy!)

6. Bring the broth to a boil in a large pot. Slide the kreplach into the boiling chicken broth and cook them through, about 5 minutes. Serve immediately.

Makes 25-30 kreplach or serves 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lily's Silly Appetizers

Servings: 1 Servings

Ingredients:

½ pound Ground beef or turkey
1 Carrot, finely grated
1 tablespoon Grated cheese
½ teaspoon Garlic powder
½ cub Whole-wheat bread crumbs
1 Egg, beaten
1 tablespoon Tomato paste

Preparation:

Preheat oven to 350 degrees. In a medium-sized bowl, combine ground meat, carrot, cheese, garlic powder and bread crumbs. Add the egg and tomato paste and mix well.

Using your hands, roll the mixture into marble-sized meatballs and place on a lightly greased cookie sheet. Bake for about 15 minutes until meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. from "Dog Treats!" by Rick and Martha Reynolds ($ 8.95; Berkley) from Sacramento Bee, December 12, 1992
Posted to MM-Recipes Digest V3 #246

Date: Sun, 8 Sep 1996 23:32:55 +0000

From: Linda Place <placel@worldnet.att.net>

Lima "Liver"

Servings: 1 Servings

Ingredients:

10 ounce Lima Beans -- frozen
3 To 4 Hard-Boiled Eggs
¼ Bag Ground Nuts
2 Onions -- diced
Salt -- to taste

Preparation:

Cook beans. Saute onion. Combine all ingredients in blender and mix well until spreading consistency is attained.

Recipe By : Karen Weston <kweston@UTDALLAS.EDU>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima and Corn Casserole

Servings: 1 Servings

Ingredients:

½ cub Margarine
¼ cub Flour
1 ½ cub Milk
½ cub Pimiento
1 package Frozen lima beans
1 package Frozen corn
1 cub Chopped onion
¼ cub Cheese
1 teaspoon Salt
¼ teaspoon Pepper
1 cub Bread crumbs

Preparation:

Melt butter, blend flour and add milk gradually. Cook until thick and simmer 2 or 3 minutes. Combine this sauce with beans, corn and onion. Pour into well-greased casserole. Sprinkle with bread crumbs. Bake at 350* for 30 minutes.

Recipe by: Martha Brawley-The Grange Range Posted to bakery-shoppe digest V1 Number 041 by Susie Mundy <mmundy@mindspring.com> on Apr 19, 1997

Lima Bean and Corn Soup W Crawfish Tails

Servings: 4 Servings

Ingredients:

1 Onion; chopped
2 tablespoon Vegetable oil
1 Smoked ham hock
1 pound Frozen lima beans
2 quart Chicken stock
1 cub Fresh corn; removed fromhusk
1 cub Heavy cream
½ cub Cooked crawfish tailsremoved from shells
1 cub Fresh fava beans; cooked andshelled
¼ teaspoon Fresh grated Jamaican nutmeg

Preparation:

In a heavy bottomed pot saute onion with oil until translucent, then add ham hock, lima beans and chicken stock and cook over medium heat for 30 minutes, or until the lima beans are very soft. Puree in a food processor and strain through a fine sieve into another pot, bring to a boil and add corn, cream and crayfish tails. Bring to a boil again, add the fava beans, nutmeg and serve hot.

CHEF DU JOUR HERB WILSON SHOW #DJ9420

Recipe by: Herb Wilson

Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Lima Bean and Fennel Stew

Servings: 4 Servings

Ingredients:

1 cub Dried lima beansWater for soaking, plus
4 cub Water for cooking
3 medium Potatoes
2 large Carrots
1 large Onion; diced
2 tablespoon Olive oil
¼ teaspoon Fennel seed
½ teaspoon Thyme
½ teaspoon Marjoram
2 Garlic cloves finely chopped
2 tablespoon Water
½ cub Dry white wine
4 ounce Mushrooms; thinly sliced
1 small Bulb fennel; diced
1 Bay leaf
1 tablespoon Tamari
1 tablespoon Lemon juice

Preparation:

Pick over and wash lima beans, and soak them in water to cover at least 6 hours or overnight. Drain off the soaking water and place the limas in a large stewpot with fresh water. Bring to a boil, then lower the heat and simmer gently for 1 hour.

Scrub the potatoes and carrots. Cut the potatoes in ½-inch dice. Cut the carrots in half lengthwise, then crosswise into ¼-inch slices. Add the potatoes and carrots to the limas. While they are cooking, saute the onion in 1 tablespoon of oil until golden brown.

Crush the fennel seed lightly in a mortar and add it along with the thyme, marjoram, garlic, and 2 tablespoons of water to the onion. Cook over low heat for 3 minutes to blend the flavors. Add the wine and simmer until the liquid is reduced a little. Scrape the onion mixture into the bean mixture and return the skillet to the burner. Saute the mushrooms in the remaining tablespoon oil until they turn golden around the edges. Add the mushrooms to the stew, adding more water if necessary to keep the stew from sticking.

Add the diced fennel bulb, bay leaf, and tamari, and simmer about 10 minutes or until the fennel bulb is just tender. Add the lemon and serve immediately.

Source: Jennifer Stein Barker, Canyon City Oregon The Herbal Companion, October/November 1993 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima Bean and Ham Stew

Servings: 8 Servings

Ingredients:

3 Ham hocks
1 pound Lima beans
3 cub Chicken broth
3 cub Water
2 Garlic cloves
2 Bermuda onions
1 cub Celery -- diced
1 cub Carrots -- sliced
1 Bay leaves
Hot pepper sauce --
Optional

Preparation:

1. Prepare lima beans by picking over to remove any debris that might be in package. Rinse beans well. Cover with about 8 cups water. Bring to a boil, cover and boil 2 minutes. Remove from heat, keep covered and allow to stand for 1 hour or more. 2. While beans are soaking, prepare the ham hocks (or use meaty ham bones). Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; bring to a boil. Add the ham and simmer for about 1 hour. 3. Drain the beans, running hot water over beans briefly to rinse.
Add the beans to the ham mixture. Slice the onions and separate into rings.
Add the onions, along with the carrots, celery, and bay leaf, to the pot.
Mince the garlic cloves or use a garlic press; add to mixture. Add fresh ground black pepper and salt if you prefer. Ham is salted already so you may not want to add salt at this point. Pour additional broth or hot water over this mixture to reach about 1 inch above the ingredients. 4. Simmer for about 1 hour, stirring several times, checking to see if you need to add more liquid. After beans and vegetables are tender, remove the ham hocks or bone. Remove the meat from bones and add back to the bean mixture.
Taste and add more salt or pepper if you wish; also add hot pepper sauce to your taste.

Recipe By : Jo Anne Merrill

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lima Bean and Hamburger Casserole

Servings: 6 Servings

Ingredients:

2 cub Cooked lima beans
1 pound Hamburger
1 Clove Garlic; minced fine
½ Onion; minced
1/3 cub Green pepper; cut fine
2 cub Tomatoes
1 teaspoon Salt
1 teaspoon Sugar
1 ½ teaspoon Chili powder

Preparation:

Put hamburger, garlic, onion and green pepper in skillet and brown slightly in oven, stirring often. Pour off fat. Add rest of ingredients. Bake for 30 minutes in a 350 degree oven. Bake in a 1 ½ quart baking dish. Randy Rigg

Date: Fri, 21 Jun 1996 16:52:25 -0500

From: awilson@tfs.net

MM-Recipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lima Bean and Leek Soup

Servings: 8 Servings

Ingredients:

8 cub Water
1/3 cub Lentils
1/3 cub Lima Beans
1/3 cub Wild rice
1 large Leek
¼ cub Tomato sauce or Ketchup
4 dash Hot sauce or more
4 dash Fish sauce
4 dash Soy sauce
2 Chicken bouillon cubes

Preparation:

This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato.

Bring the water to a boil in a soup pot and add lentils; simmer covered ½ hr or more. Add the lima beans and cook another ½ hour. Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients. Simmer 15 min and serve.
Posted to MM-Recipes Digest V3 #196

Date: Mon, 15 Jul 1996 13:24:34 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Lima Bean Casserole

Servings: 1 Servings

Ingredients:

1 pound Dry lima beans
3 teaspoon Salt
1 tablespoon Molasses
½ cub Butter
¾ cub Packed brown sugar
1 tablespoon Dry mustard
½ cub Sour cream

Preparation:

Cover beans with water and 1 ts salt, soak overnight. Drain beans and refill pot with water to cover beans, bring to boil and simmer until soft.
Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over beans and mix all together. Cover and cook in crockpot on low for 4 to 6 hours.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997

Lima Bean Cheese Bake

Servings: 4 Servings

Ingredients:

3 cub Lima beans, cooked, dried,drained
1 medium Onion, chopped
3 tablespoon Catsup
3 tablespoon Flour, whole wheat
1 ½ cub Cheddar cheese, shredded
1 ½ cub Milk

Preparation:

Preheat oven to 350F. Combine beans, onion, catsup, and flour in a shallow 2 quart casserole. Add 1 cup cheese. Pour milk over beans, top with remaining cheese. Bake uncovered for 30 minutes until sauce is thickened and bubbling. As it cools, the sauce will thicken further.

We serve this with Irish Soda Bread, and mixed vegetables or a salad. You can bake the soda bread while the beans are cooking, and then pop the casserole into the already hot oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima Bean Chowder

Servings: 1 Servings

Ingredients:

1 cub Dried lima beans
3 cub Cold water
½ teaspoon Salt
4 slice Bacon
¼ cub Onion; finely chopped
2 cub Diced raw potatoes
1 cub Diced carrot
1 cub Water
¾ teaspoon Salt
2 cub Milk
2 tablespoon Finely chopped parsley

Preparation:

Wash beans thoroughly and put into soup kettle. Add water and salt, heat to boiling, reduce heat and simmer 45 minutes. Reserve ½ cup of whole lima; puree the remainder along with the liquid left from cooking. Pan-fry bacon until done. Remove and add the onion to the fat and saute' until soft. Add potatoes, carrots and 1 cup water and the ¾ teaspoon salt. Simmer for 15 minutes or until vegetables are tender. Add milk, the pure'ed and the whole beans. Heat to boiling. Serve immediately. Crumble bacon and sprinkle it and the parsley over the chowder. 4 generous servings.

Posted to recipelu-digest Volume 01 Number 342 by ncanty@juno.com (Nadia I Canty) on Dec 5, 1997

Lima Bean Health Loaf

Servings: 6 Servings

Ingredients:

1 cub Dry Lima Beans
1 Small onion chopped
1/3 cub Flour
1 Beaten egg
1 ½ cub Chopped carrots
¼ teaspoon Black pepper
American cheese slices
¼ cub Butter
1 cub Thinly sliced celery
1 cub Skim milk
1 cub Soft wholewheat crumbs
1 teaspoon Salt
½ cub Chopped peanuts

Preparation:

Soak beans over night in cold water.Drain, rinse, and cook in water to cover until tender, about 1 ½ hours. Drain beans and mash. Melt butter in saucepan, add onion, saute 3 mins, add celery, cover, cook until tender.
Stir in flour and cook 2 minutes. Add milk stirring until thickened. Remove from heat, stir in beaten egg,, add bread crumbs, carrots, salt, pepper and peanuts. Spoon mixture into a greased 8 x 4 inch loaf pan and bake at 375 degrees for 35 - 45 minutes. Arrange cheese slices on top, return to the oven until cheese melts. Serves 6. (from the L.A. Times California Cookbook)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima Bean Melange

Servings: 10 Servings

Ingredients:

2 package Frozen baby lima beans;cooked; well chilled
2 Bell peppers; chopped fine
6 Pieces tender celery; cut insmall pieces
6 Tomatoes; cored, drained,& chopped
3 medium Onions; chopped fine
2 Cucumbers; chopped
1 cub Mayonnaise

Preparation:

Serves 10-12. Does nicely as a salad or as a green vegetable. A great dish for an outdoor summer party or any buffet. Mix all chopped vegetables & add to the cooked, chilled beans. Fold in 1 cup mayonnaise. Should be made a day ahead of time. Stir well before serving. Drain off excess liquid. Add more mayonnaise if salad seems dry.

MRS W.H. (GLADYS) BARNETT

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lima Bean Puree (Mf)

Servings: 2 Servings

Ingredients:

10 ounce Frozen lima beans
½ teaspoon Minced garlic
½ teaspoon Grated orange rind
2 tablespoon Unsalted butter; (up to 4)
Water or broth to cover
Salt and pepper

Preparation:

Combine the lima beans and garlic, with broth or water to cover and simmer, covered, over low heat, for 15 minutes or until really tender (add more liquid if it is evaporating too quickly).

Puree lima beans in a food processor with grated orange rind and butter.
For a finer puree, pass the lima beans through a sieve or food mill to remove skins; season to taste with salt and pepper.

Can be made in advance and reheated in microwave oven or double boiler.

Yield: 2 servings

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

MC Format by Gail Shermeyer <4paws@netrax.net>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997

Lima Bean Salad

Servings: 6 Servings

Ingredients:

1 cub Dried lima beans, soaked
1 large Tomato, diced
2 tablespoon Olive oil
1 tablespoon Red wine vinegar
1 teaspoon Maple sugar
Salt & pepper, to taste
½ teaspoon Dry mustard
Parsley, chopped

Preparation:

Drain soaked lima beans. Wash. Cover with fresh water & cook until soft, about 45 to 60 minutes, depending on the age of the bean.
Drain, reserving the stock for soups later.

Combine lima beans & tomatoes in a serving bowl. Whisk together the remaining ingredients, except the parsley. Toss the dressing with the beans & tomatoes. Chill. Garnish with parsley before serving.

Recipe by Mark Satterly

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Lima Bean Soup

Servings: 6 Servings

Ingredients:

1 pound Frozen lima beans
3 ½ cub Sliced carrots
3 tablespoon Olive oil
5 Green onions, finely chopped
5 cub Chopped mushrooms
1 dash Basil
1 dash Black pepper
1 dash Cayenne
¾ cub Soy sauce

Preparation:

Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water.

Heat oil in a skillet & saute green onions & mushrooms until tender. Add spices & saute for a further 1 minute.

Combine all ingredients (except milk) along with 1 cup of bean & carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes.

Source Unknown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima Bean Spread

Servings: 8 Servings

Ingredients:

2 cub Lima beans
½ teaspoon Cayenne pepper
½ teaspoon Worcestershire sauce
½ teaspoon Liquid smoke
2 teaspoon Garlic powder
1 teaspoon Basil
½ teaspoon Italian herbs
1 teaspoon Salt

Preparation:

Date: 18 Mar 1996 16:15:18 -0800

From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> Thanks to those of you who sent me directions on how to make yogurt cheese ~ my husband really likes it, it makes a good spread. You may remember he doesn't like bean spreads. Well, a woman I work with (a vegetarian but NOT ff) made a lima bean spread that was just delicious, very creamy & didn't taste like beans at all. So I came up with my own ff version, which my husband loves & my 16-year-old daughter who hates lima beans loves it too, she says it doesn't even taste like lima beans. So here's my version:

Soak beans overnight & cook until extremely tender. Then drain & blend with as much liquid as needed & add spices.

FATFREE DIGEST V96 #77

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lima Bean, Leek and Corn Chowder

Servings: 6 Servings

Ingredients:

BEANS:
2 cub Dry lima beans; soaked 2 to4 hours
4 cub ;water
1 Sprig fresh rosemary OR
¼ teaspoon Dried rosemary

STOCK:
3 medium Leeks
8 cub ;water
5 Ears of corn (4 to 5 cupscorn kernels)
Sprig fresh rosemary OR
¼ teaspoon Dried rosemary
3 tablespoon White miso or salt to taste

Preparation:

Beans: Drain and rinse beans. Place beans in a 2-quart saucepan and cover with water. Bring to a boil over medium heat.Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and cramy.Stir occasionally. Add more water if needed to cover beans as they cook.

Stock: Slice leeks in half lengthwise. Cut off and discard root end. Slice off dark green tops; chop into 2-inch pieces and set aside. Chop white and light green leek into ½-inch pieces; set aside.

Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and inner light-green corn husks in a large soup pot. Add leek tops.Cover with water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat and simemr for about 20 minutes.

Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops. In soup pot, place white and light green leeks and a tablespoon of stock. Sprinkle with a large pinchof salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally.

Drain lima beans; add beans and fresh corn kernels to soup pot with leeks.
Add stock. Simemr uncovered until corn is tender, about 10 to 15 minutes.
If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend. To serve, garnish with a tablespoon of salsa or chpped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6.

Variation: Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion., 1 chopped celery stalk, a few sprigs parsley and the corncobs.

Per serving: 241 cal; 8 g prot; 1 g fat; 48 g carb; 0 chol; 40 mg sod; 11 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima Bean-Filled Potato Snacks

Servings: 6 Servings

Ingredients:

1 cub Lima beans; cooked
1 Clove garlic; minced
1 tablespoon Lemon juice
¼ cub Onion; chopped
1 tablespoon Parsley; chopped
½ teaspoon Dill
¼ cub Yogurt; plain
24 New potatoes; cooked

Preparation:

Date: 27 Apr 96 22:29:18 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> Preheat the oven to 350^F. Combine all ingredients except the yogurt and new potatoes in a non stick skillet. Cook over medium heat until onions are tender, about 5 min. Pour into a food processor or blender and add yogurt.
Process until smooth. Cut a thin slice off of the bottom of each potato so it will not rool. Scoop out a small amount of potato and fill cavity with the lima bean mixture. Heat the stuffed potatoes for 10-15 min before serving.

One serving of 4 potatoes = 187 cal pro 5gm, pro 32gm, fat 2gm, sodium 72mg exchanges: 2 starch/bread

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Lima Beans

Servings: 8 Servings

Ingredients:

1 pound Lima beans -- dried
2 Pieces smoked ham hocks --
Skin
2 tablespoon Bacon drippings
½ teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Black pepper -- freshly
Ground

Preparation:

1) Pick over the beans to remove the stones and dirt. Rinse the beans well and drain them. Cover them with cold water and soak them 15 to 20 minutes. Drain well.

2) Combine the beans and all the remaining ingredients in a large pot. Add enough cold water to cover by 1 inch. Heat to simmering and cook, covered , until the beans are tender but not mushy, about 1 hour and 45 minutes.
Keep an eye on the beans while they are cooking and add more water to keep the beans covered it necessary. Discard the ham skin and serve hot.

Recipe By : Sylvia Woods

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Lima Beans - Schwenkfelder - Pennsylvania Dutch

Servings: 1 Servings

Ingredients:

1 pound Lima beans
4 Potatoes
½ teaspoon Paprika
1 pint Milk
1 tablespoon Butter

Preparation:

Boil the beans, and when almost done add the potatoes, diced. When finished, drain and add the paprika, milk and butter. Serve hot.

Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on Oct 18, 1997

Lima Beans and Mushrooms

Servings: 1 Servings

Ingredients:

1 package Frozen Lima Beans
1 pound Fresh Mushrooms
5 Stalks Celery
¼ teaspoon Nutmeg
¼ cub Cream or Half & Half
Paprika
½ medium Sized Onion
1 tablespoon Flour

Preparation:

Cook lima beans according to package directions. Slice up mushrooms, mix with drained lima beans. Saute onion in butter and add mushrooms, and sliced celery. Cook until tender. Add lima beans. Sprinkle 1 tablespoon of flour over mixture. Add salt & nutmeg. Stir until well blended. Stir in half & half (or cream). Place in serving dish. Garnish with paprika and serve.

Recipe By : Foodview

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima Beans Deluxe

Servings: 6 Servings

Ingredients:

1 package (10 oz.) frozen lima beans
1 tablespoon Reduced-calorie margarine
1 tablespoon All-purpose flour
1 cub Skim milk
½ teaspoon Salt
⅛ teaspoon Pepper
½ cub (2 oz.) shredded reduced-fatCheddar cheese
2 tablespoon Reduced-calorie ketchup
2 (4 oz.) jars diced pimentodrained
Vegetable cooking spray

Preparation:

Cook beans according to package directions, ommitting salt and fat.
Drain and set aside.
Melt margarine in a medium saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt and pepper. Remove from heat.
Add beans, cheese, ketchup and pimento to sauce; stir well. Spoon into a 1 ½-quart casserole coated with cooking spray. Bake at 375 degrees for 30 minutes or until thoroughly heated. Yield: 6 servings.

Nutritional information per ½ cup serving: calories - 115, protein - 7 gm., fat - 3 gm., carbohydrates - 16 gm., cholesterol - 6 mg., sodium - 450 mg., fiber - 3 gm. Diabetic Food Exchanges: Starch - 1, Lean Meat - 1.

FROM: The Complete Step-by-Step Diabetic Cookbook from Oxmoor House, copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna 11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA" <LISA_POOH@DELPHI.COM> On SUN, 19 NOV 1995 234142 -0500 (EST)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Lima Beans Smitane

Servings: 4 Servings

Ingredients:

10 ounce Lima beans, frozen
1 Pimento
½ cub Sour cream
3 tablespoon Chives
¼ teaspoon Garlic powder
¼ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Cook limas as package directs. Dice pimento and chop chives. Drain limas.
Lightly toss all ingredients together. Source: Good Housekeeping Illustrated

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini