* Exported from MasterCook * OatNut Bread Stuffing Recipe By : Hanneman : Riverside CA 1990's
Serving Size : 8 Preparation Time :1:00
Categories : Stuffing Carrots
Cranberries Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***STUFFING***
1 pound Oatnut Bread -- preferably
from Oroweat -- or homemade
non-stick cooking spray
1/2 cup finely shredded carrots
1/2 cup finely sliced fennel bulb -- trimmed
1/4 cup chopped scallions with greens
fresh herbs -- or poultry seasoning
1/4 teaspoon pepper
1 cup chopped apple -- cored
2 tablespoons dried cranberries
***LIQUIDS***
1/2 teaspoon mushroom soup base -- such as
better than bouillon -- dissolved in 1/3
cup boiling water
1/2 cup unsweetened applesauce
1 teaspoon Butter Buds® -- sprinkles
or olive oil Tear bread into small (1/2- to 3/4-inch pieces). Spread into a single
layer in a shallow baking pan. Bake in a 300F for 10 to 15 minutes or till
dry, stirring twice. Or let bread stand, covered, at room temperature for
8 to 12 hours. Spray a 2-quart pyrex (oven-proof and microwave-proof) casserole with
nonstick coating. Combine the stuffing ingredients, reserving the liquids.
Toss well to mix. Combine the liquids and drizzle onto the stuffing, toss
to distribute. Add more water if moister dressing is desired. Bake stuffing at 350F covered for 35 minutes. Uncover and bake until
thoroughly heated (15 minutes more). Adjust moisture with water or cover,
as desired. VARIATION: Use a combination of celery and fennel. NOTES: This recipe was borrowed from Better Homes & Gardens Family
Favorites Made Lighter (1992: Meredith Books 0696019809) because it was
one of the first books we used for ideas for a heart-healthy diet. We
used to start with a cracked wheat bread, add a sprinkling of oat bran for
crunch and added 1/4 cup chopped walnuts. Then Oroweat came out with
Oatnut: wheat, barley, oats, hazelnuts. That bread plus an apple doubled
the fiber. [Per Serving: 160 Calories; 2.5 g total fat; 0 mg cholesterol; 5 fiber;
Calories from Fat 13%] kitpath@earthlink.net
Posted on FareShare 11-98 by kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 5439 0 2928 30 0 0 0 1337 3267 260 0 0 4188 0
* Exported from MasterCook * Oven Chicken Stew (Lower Fat) Recipe By : B: http://www.thriveonline.com/eats/recipe/recipe.html
Serving Size : 8 Preparation Time :0:00
Categories : Stews Volume 2, Nov. '98
Carrots Chicken
Potatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- vegetable cooking spray
1 teaspoon vegetable oil
3/4 pound chicken thigh -- skinned, boned,cut in 1" pieces
3/4 pound chicken breast -- skinned, boned, cut in 1" pieces
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups baby carrots -- (about 10 ounces) halved lengthwise
6 medium red potatoes -- (about 1 3/4 pounds), each cut
-- into 8 wedges
1 bay leaf
3 tablespoons all-purpose flour
1/2 teaspoon dried whole rosemary -- crushed
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
2 tablespoons tomato paste
1 16 ounce can chicken broth -- (1/3 less-salt)
1 cup frozen green peas Coat a large oven-proof Dutch oven with cooking spray; add oil and place
over medium heat until hot. Add chicken, garlic powder, paprika, and
pepper; saute until chicken is browned. Remove from heat; add carrots,
potatoes, and bay leaf. Set aside. Combine flour and next 3 ingredients in a small bowl. Combine tomato
paste and broth; stir well. Gradually add broth mixture to flour
mixture, blending with a wire whisk; add to Dutch oven. Cover and bake
at 350* for 1 hour or until vegetables are tender. Stir in peas; cover
and bake an additional 10 minutes. Discard bay leaf. Yield: 8 servings (about 226 calories per 1 1/4-cup serving). Nutrition information: Calories from fat 14%, Cholesterol 60 mg,
Sodium 296 mg Formatted and posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Oven-Fried Crab Cakes -Homearts Recipe By : Homearts Archive
Serving Size : 6 Preparation Time :0:45
Categories : Volume 2, Nov. '98 Crab
Main Dishes Onions
Seafood Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 16 ounces lump crab meat
2 large egg whites
1 small onion -- grated
1 small zucchini; 6-oz -- coarsely shredded
2 tablespoons lowfat mayonnaise
1 tablespoon Worcestershire
2 teaspoons dry mustard
1/2 teaspoon salt
finely crushed saltine crackers
1/2 bunch watercress
TARTAR SAUCE:
1/2 cup lowfat mayonnaise
3 tablespoons sweet-pickle relish
1 teaspoon Dijon mustard 1. Prepare Tartar Sauce; cover and refrigerate. 2. Preheat oven to 450 degrees F. Pick over crab meat to remove any pieces
of shell or cartilage. 3. In medium bowl, beat egg whites, onion, zucchini, mayonnaise,
Worcestershire, dry mustard, and salt until blended; stir in crab meat and
all but 2 tablespoons cracker crumbs. Shape crab mixture into six 3
1/2-inch patties (mixture is very soft and moist). Coat patties with
remaining cracker crumbs. 4. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray.
Place crab cakes in pan. Lightly spray crab cakes with nonstick cooking
spray. Bake 15 to 20 minutes or until golden and cooked through, turning
once. 5. Arrange crab cakes on platter. Garnish with watercress. Serve with
Tartar Sauce. TARTAR SAUCE: In small bowl, combine 1/2 cup reduced-fat cholesterol-free
mayonnaise dressing, 3 tablespoons sweet-pickle relish, and 1 teaspoon
Dijon mustard until blended. Each serving: About 245 calories, 12 g fat, 80 mg cholesterol,
810 mg sodium. These golden crab cakes are baked, not fried in butter, and the tartar
sauce, a lighter-than-ever version of the classic fish topping, is made
with reduced-fat mayonnaise dressing and a little mustard to zip it up.
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