1/4 c Sugar
1 tb Lemon juice
1/4 c Sweet white wine
1 cn Sliced peaches (16oz)

Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium
heat until sugar is dissolved; pour over peaches. Cover and
refrigerate, stirring occasionally, until chilled, about 1 hour.

MMMMM

Recipe By : The Bread Machine Cookbook
Serving Size : 20 Preparation Time :4:00
Categories : My Favorite Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1/4 cup butter
1 whole egg
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry milk
2 1/4 teaspoons yeast

Remember to place liquids in bread machine first, then dry ingredients,
then yeast.

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Per serving: 109 Calories; 3g Fat (24% calories from fat); 3g Protein; 17g
Carbohydrate; 15mg Cholesterol; 1

12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tb Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper,
paprika and lemon peel. Add smelt and shake well until fish are
evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat
to 375′F. (190′C.) or until a 1/2″ cube of day-old bread browns in 40
seconds.

Place 1/2 of smelt in a frying basket. Lower basket gradually into
hot oil and fry 1 minute, shaking basket frequently. Drain on paper
towels. Reheat oil to 375′F. (190′C.). Repeat with remaining smelt.
Place all of smelt into basket and fry 1-2 minutes more or until
lightly golden and crisp. Drain on paper towels. Turn into a warm
serving dish, sprinkle with chopped parsley and serve hot with lemon
wedges. Garnish with lemon peel strips and dill sprigs, if desired.

MMMMM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1/2 ts Cinnamon
1/2 ts Mace
1/4 ts Nutmeg
1/4 ts Allspice
1/4 ts Ginger

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Leeks washed and trimmed
2 c Cooked chicken breast
4 tb Butter
2 qt Chicken broth
4 Stalks of celery sliced
1 Egg yolk
2 Carrots cleaned and sliced
1 t Salt
1 t Pepper

1. Slice cleaned leeks into 1/2″ slices. Melt butter
in a large skillet and add leeks, carrots, and celery,
cook until lightly browned.

2. Add all but 2 cups of chicken broth from the boiled
chicken to the skillet.

3. Add the chicken breast cut up into small cubes.

4. Cover and simmer for approx 2 hours.

5. In the 2 cups of chicken broth you saved add the
egg yolk to it and mix well. Add this to the skillet
and continue cooking for another 3 mins.

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Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

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Recipe By : Harvey Steiman’s California Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Soups/Stews
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Med Onion — Chopped
1 Sm Acorn Squash — Peel, Seed
1 1/2 Tbsp Butter — (1/2 Stick), *Note
1 1/2 C Apple Juice
1 1/2 C Nonfat Vegetarian Broth — Chicken, *Note
1 Sm Apple — Peel, Core
Salt And White Pepper — To Taste
Sugar — To Taste
Sour Cream For Garnish — Optional
Chopped Parsley — For Garnish

*NOTE: Original recipe used 4 T butter… I used 1 1/2 T

This soup captures the taste of autumn with minimal fuss. It is especially
delicious served cold with a dollop of sour cream. To make a lower calorie
version, use half of the butter and garnish with yogurt.

Saute the onion and squash in the butter for 2 minutes. Add the apple
juice, chicken stock, apple and seasoning. Cook until vegetableare tender,
then puree in blender. Serve warm with sour cream on side. Garnish with
parsley. Can be served hot or cold.

Makes 6 servings.

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NOTES : Cal 94.7
Fat 3.1g
Carb 16.9g
Fib 0.8g
Pro 1.2g
Sod 151mg
CFF 27.6%

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
x Peel and cut into large
Squares sweet potatoes.
x Peel and cut into chunks
Carrots and parsnips.
x Put in a baking dish and
Cover with orange juice.
x Cover with foil and cook in
350 deg oven till everything
Is
Soft (about an hour or so).

You can also add some dried apricots or prunes. This,
by the way, is my recipe for tsimis.

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Soups
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer (3 to 3 1/2
-lb), cut up and skinned
2 md Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 ts Salt (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Uncooked medium egg noodles
-(4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow
cooker in the order listed. Combine salt and the next
6 ingredients; sprinkle over vegetables. Add 6 cups
water; cover and cook on low setting for 8 to 10
hours. Remove chicken and bay leaf; add remaining 2
cups water. Stir in noodles and cook, covered, on high
setting for 20 minutes. Meanwhile remove bones from
chicken and cut chicken into bite-size pieces. Add to
slow cooker, stir to mix. Cook for 15 minutes on high
setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Posted by Fred Peters.

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