* Exported from MasterCook * Lazy Man's Beef Stew Recipe By : Helen Burton & Alice Pardee
Serving Size : 5 Preparation Time :0:00
Categories : Beef Main Dishes
Onions Peas/Pea Pods
Potatoes Stews
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds beef -- cubed
4 carrots -- cut into chunks
1 package froen peas
2 onions -- sliced
1 can tomato soup
1 bay leaf
4 medium potatoes -- cut in quarters
1 can mushrooms
1/2 cup Burgundy Mix al ingrerdients in a greased 2 1/2 quart casserole. Cover and cook
at 275 degrees for 5 hours. Posted on FareShare 10-13-98 by J Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Leek Pie (No Crust) Recipe By : The Boston Globe Newspaper
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Leeks
Main Dishes Pies & Tarts
Side Dishes Vegetables
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 medium leeks
3 tablespoons olive oil
3/4 cup whole-wheat flour
1 teaspoon salt
Pepper to taste
4 eggs -- beaten
1 cup milk
1/2 pound feta -- crumbled Preheat the oven to 375 degrees. Strip all the coarse outer leaves and
the tops from the leeks. Wash them, then slice the white and tender
green parts into 1/2-inch discs. In a frying pan, heat the oil over a
medium burner and saute the leeks in it for 5-6 minutes or until they
are slightly tender. Do not let them take more than a little color. In a mixing bowl, combine the flour, salt and pepper and make a well in
the center into which you pour the beaten eggs and milk. Whisk until
smooth - about 1 minute - then stir in the crumbled feta and leeks. Grease a 9-inch quiche dish or pie pan with olive oil, then pour in the
mixture. Bake for 45-50 minutes or until a knife blade inserted in the
center comes out clean. This pie can be served warm or cold. If
serving warm, let it rest for 5-10 minutes before cutting it. Recipe posted at www.boston.com (foodsection of Boston Globe)
Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - NOTES : This quick pie has no pastry crust, but during cooking the edges
develop a crustlike texture.
* Exported from MasterCook * Lemon Cream Pie (Diabetic) Recipe By : Healthy Choices,Canadian Diabetes
Serving Size : 8 Preparation Time :0:00
Categories : Citrus Eat-Lf Mailing List
Healthwise Pies & Tarts
Vegetarian Volume 1, Oct. '98
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- CRUST:
1 cup all-purpose flour
1/4 cup Diet margarine
3 tablespoons cold water
LEMON CUSTARD:
3 Egg yolks
1 tablespoon Cornstarch
1 envelope Unflavored gelatin
3/4 cup Lemon juice
3/4 cup boiling water
1 tablespoon Lemon rind -- grated
1 tablespoon Diet margarine
Sugar substitute -- *
-- Equivalent to 1/2 cup sugar
2 Egg whites
1 container Cool Whip Lite¨
1/2 cup Skim milk
1 Lemon -- thinly sliced * 1/2 cup sugar = 12 packets MOST sugar substitute, where 1 packet = 2 tsp
sugar. "Bulk" sugar substitute usually is 1 tsp = 1 tsp sugar, most liquid
sugar substitute are sweeter; with 1/2 tsp = 1 tsp sugar CHECK THE PACKAGE
LABEL BEFORE MEASURING. Crust: In food processor, combine flour and
margarine; process with on-off motion till coarse crumbs.
Add water and blend until mixture forms a ball. Roll out on a floured surface to 12 inch circle, line 9 inch pie plate.
Trim edges. Cover pastry with 9 inch circle of waxed paper; prick holes
through paper and pastry with fork. Weigh down with dried beans or rice;
bake in 350F oven 10 minutes. Remove beans and paper; bake 15 to 20 minutes
or until lightly browned. Let cool. Custard: In food processor or blender, blend egg yolks, cornstarch,
gelatin and lemon juice; add boiling water and blend
thoroughly. Blend in lemon rind and margarine. Pour in small
pan and heat to boiling, stirring constantly, until thickened.
et cool; slightly; stir in sweetener. Pour in pie crust. Chill for 2 hours.
Topping: In bowl, beat egg whites until stiff, but not dry, peaks forms.
Prepare whipped topping according to package directions, substituting
milk for water. Gently fold in egg whites. Spread over chilled custard.
Garnish with lemon slices. Serve immediately. SERVES: 8
Food Choice Value per serving (Canadian
Diabetes Association) Each serving
1/9 of recipe 1/2 Protein choice 1 Starchy
choice 1/2 Fruits & Vegetables
Choice 1 1/2 Fats & Oils Choice
19 g carbohydrate 5 g protein 8 g total fat 172 calories
Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Lemony Poppy Seed Cake Recipe By : Diabetes Forecast, Sept 1997
Serving Size : 9 Preparation Time :0:00
Categories : Cakes Desserts
Snacks Volume 1, Oct. '98
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Method
1 c all-purpose flour
1/2 c granulated sugar
1/3 c poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 c margarine
1/4 c egg substitute
orange
2 egg whites
1/2 c skim milk
3 tbsp fresh lemon juice -- (can
use bottled)
1 tsp lemon zest
1/2 tsp vanilla
2 tbsp sifted powdered sugar Preheat oven to 350F. Spray a 9-inch square baking pan with
vegetable spray. Combine flour, granulated sugar, poppy seeds, baking powder, baking
soda, and salt in large bowl. Mix. Add margarine, egg substitute,
milk, lemon juice, zest, and vanilla flavoring. Mix slightly, just
until dry ingredients are moistened. Pour into prepared pan. Bake 30 minutes or until cake springs back when
center is pressed lightly. When cake is cool, sprinkle with powdered sugar. To make 9 pieces, cut into 3 rows of 3 squares each. Posted to FareShare Oct.'98 by Bright Larkin - - - - - - - - - - - - - - - - - - NOTES : Nutrition Facts:(Exchanges are US)
Serving size: 1/9 recipe
Exchanges: 1 1/2 Carbohydrate, 1 Fat
Amount per serving: Calories 166; Calories from
fat 68; Total fat 8 grams; Saturated
fat 1 gram; Cholesterol 0 mg; Sodium 242 mg;
Carbohydrate 22 grams; Dietary
fiber 2 grams; Sugars 9 grams; Protien 4 grams.
* Exported from MasterCook * Light and Creamy Yogurt Pie Recipe By : Diabetes Forecast, September, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthwise
Pies & Tarts Snacks
Volume 1, Oct. '98 Yogurt
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c low fat whipped topping
1 c non-fat artificially
sweetened yogurt
2 c sliced strawberries
or
1 1/2 c other fruit
1 purchased low-fat graham cracker crust Fold yogurt into low-fat whipped topping and add most of the fruit.
ill the graham cracker crust with the mixture. Garnish with the
remaining fruit. Slice into 8 wedges. Chill or freeze.
May be served frozen. - - - - - - - - - - - - - - - - - - NOTES : Nutrition Facts:(All exchanges US)
Serving Size: 1/8 recipe
Exchanges: 2 Carbohydrate, 1/2 Fat
Amount per Serving: Calories 147; calories from fat 37; total fat 4 grams;
Saturated fat 2 grams; Cholesterol 1 mg; Sodium 121 mg; carbohydrate 23
grams;Dietary fiber 1 gram; Sugars 12 grams; Protien 3 grams Typed into MCII format and posted to FareShare by
Bright Larkin, 10/13/98
* Exported from MasterCook * Lighter Libby's Famous Pumpkin Pie (Libbys) Recipe By : Libbys Pumpkin
Serving Size : 8 Preparation Time :0:00
Categories : Healthwise Pies & Tarts
Pumpkin Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 unbaked 9-inch -- (4-cup volume)
-- deep-dish pie shell
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 egg whites
1 3/4 cups LIBBY'S® Pure Pumpkin -- (15-oz can)
1 1/2 cups NESTLÉ® CARNATION® Evap. Fat Free Milk
-- (12 ounce can) COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl.
Beat egg whites lightly in large bowl. Stir in pumpkin and sugar
mixture. Gradually stir in evaporated milk. Pour into pie shell. BAKE in preheated 425ø F. oven for 15 minutes. Reduce temperature to
350ø F.; bake for additional 30 to 40 minutes or until knife inserted
near center comes out clean. Cool on wire rack for 2 hours. Serve
immediately or chill. (Do not freeze as this will cause filling to
separate from crust.) NOTE: If using a metal or foil pan, bake on preheated heavy-duty baking
sheet. FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells.
Bake in preheated 425ø F. oven for 15 minutes. Reduce temperature to
350ø F.; bake for 15 to 20 minutes or until pies test done. Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Lumpy Bumpy Bread Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds Loaf -- 1 pound Loaf
1 1/8 cups water -- 7/8 cup
1 Egg (sm) -- 1 Egg (med)
1 T. applesauce -- 2 tsp.
(or lard, butter or oil)
1 1/2 T. sugar -- 1 tablespoon
1 tsp. salt -- 3/4 tsp.
2 tablespoons toasted sesame seeds -- 1 1/2 Tbsp.
3 tablespoons toasted sunflower seeds -- 2 tablespoons
1 tablespoon flax seeds -- 2 tsp.
1 tablespoon caraway seeds -- 2 tsp.
2 tablespoons walnuts -- 1 tablespoon
1 1/2 tablespoons gluten -- 1 tablespoon
1/2 cup rolled oats (not instant) -- 1/3 cup
3 cups bread flour -- 2 cups
2 tsp. yeast -- 1 1/2 tsp.
1/3 cup raisins -- 1/4 cup - - - - - - - - - - - - - - - - - - NOTES : Cycle: Multi-grain, Sweet or Basic
Posted on FareShare 10-98 by Bev (Clay Cooker)
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