Curried Red Lentil Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :1:20
Categories : Soups, Stews Chilis Curries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chopped onion
2 cloves garlic — minced
7 1/2 cups water
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups red lentils
1 teaspoon red wine vinegar
2 tablespoons chopped fresh parsley

Saute the onion and garlic in 1/2 cup of the water in a large pot until the
onion is soft, about 5 minutes. Add the seasonings and cook for 1 minute.
Add the lentils and the remaining water. Bring to a boil, reduce the heat,
cover and simmer for 1 hour. Stir in the vinegar. Garnish with parsley
before serving.

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Per serving: 142 Calories; 1g Fat (3% calories from fat); 11g Protein; 25g
Carbohydrate; 0mg Cholesterol; 13mg Sodium

_____

Popularity: 3% [?]

Biscuits

Recipe By : Jewel Sharp
Serving Size : 2 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup self-rising flour
1 spoon vegetable shortening — the size of
— a small egg
buttermilk — fresh

Use enough buttermilk to make the dough really sticky but still enough to
knead and roll out.

Mix the ingredients together (add the buttermilk a little at a time).
Turn out the dough on a floured board and knead in more self rising flour
(but try not to handle the dough too much!). Roll out the dough to about
1/4 inch and then fold the dough over to double it and press on it
lightly. This fold in the dough will make the biscuits pull apart easily
after they are cooked. Cut out biscuits about 2 1/2 inches in diameter
using a glass dipped in flour. Re-roll the dough as needed.
Place the biscuits in a baking pan up close against each other – this will
make them rise higher. Some people put a little bit of vegetable oil in
one end of the pan and run the tops of the biscuits through the oil then
place them in the other end of the pan. This makes them get crustier and
browner on top.

Bake the biscuits at 450F until they are lightly browned (about 15
minutes). Serve with butter, jelly, honey, or filled with bacon, sausage,
etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the
recipe easily, just always use one spoon of shortening the size of a small
egg for each cup of flour.

Don’t get discouraged if they don’t turn out right the first few times, it
takes practice. Be sure to use fresh ingredients.

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Popularity: 7% [?]

Title: Raisin Cookie-Bar
Categories: Cookies, Bars
Yield: 24 bars

1 Egg; unbeaten
2/3 c C and H Granulated Sugar
1/3 c Butter; melted
1 ts Vanilla
1 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2/3 c Seedless raisins
2 tb C and H Granulated Sugar
– mixed with…
1/2 ts Cinnamon

Beat egg; gradually beating in sugar. Stir in melted butter and vanilla.
Sift together and add the flour, baking powder and salt; mix well. Add
raisins. Spread in greased 9-inch square pan. Sprinkle top with
sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or
until done. (Don’t overbake.) Leave in pan. Cut into 24 bars.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 3% [?]

Title: DIJON PASTA SALAD
Categories: Salads, Pasta, Davidson
Yield: 8 servings

1 lb Rotini, tricolor
2/3 c Oil
2 T Cider vinegar
2 ts Mustard, Dijon
2/3 c Mayonnaise
2 lg Celery stalk; chopped
6 sl Bacon, thick; cooked/chopped
2 Egg; hard-cooked chopped
2 Scallion; chopped
1/2 ts Salt
Paprika; (opt)

Cook pasta in boiling water just until done, usually 11 to 13 minutes.
Drain and refresh under cold running water.

In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all other ingredients to dressing, mix carefullly, and
taste for seasoning. Chill thoroughly before serving.

—*Dying for Chocolate*
Diane Mott Davidson

MMMMM

Popularity: 4% [?]

Pumpkin Soup With Split Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Vegetables
Eat-Lf Mailing List Low Fat
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Lb split peas
4 Cups Nonfat Veg Chicken Broth, Low Sod — Or Water
1 Pound pumpkin — peel, chop
1 onion — chopped
1 Strip bacon — or beef
salt and pepper
mixed fresh or dried herbs
fresh thyme
fresh parsley — chopped

Rinse split peas in cold water then add to stock in a large, heavy pot. Add
pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
gently, partly covered, until peas and pumpkin are tender. Season to taste
with salt and pepper and serve hot, trimmed with parsley.

makes 6 servings

Origin: The Gazette; Le Caribec

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NOTES : Cal 95.7
Fat 0.8g
Carb 16.2g
Fib 17.7g
Pro 6.4g
Sod 298mg
CFF 5.1%

Popularity: 2% [?]

Matzo Cheese “Souffle”

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Cheese
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole matzos
16 thin slices American cheese — or other mild cheese
— as needed to cover matzos
3 eggs — or 5 egg whites
2 cups milk
1/2 teaspoon salt
dash pepper

Dampen a matzo, and put in a greased square baking dish. Cover with a single
layer of cheese. Repeat 3 times. Mix eggs, milk and s
easonings and pour over. Refrigerate overnight. Bake about 45 min. at 35oF
till puffed and browned.

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Popularity: 4% [?]

Banana Meringue Delight

Recipe By : Fat Free Ultra Lowfat Recipes – Doris Cross
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MERINGUE CRUST

3 Egg Whites
2 Tablespoons Sugar
1/4 tsp Vanilla
Dash Salt
1/8 tsp Cream of Tartar

FILLING

2 Ounces Vanilla Pudding — Instant
3 Cups Skim Milk
2 Large Bananas

TOPPING

8 Graham Cracker Squares — Ground

Preheat oven: 300°

In large bowl, beat egg whites until slightly stiff. Gradually add
sugar and cream of tartar and continue to beat. Add vanilla and salt and
continue beating until whites stand in stiff peaks. Spray 9″ x 9″ glass
baking dish with non-stick cooking spray. spread meringue over entire
bottom and sides of dish to form a crust. Bake in 300 degree oven for 45
minutes. Remove and cool.

After crust has cooled, prepare pudding mix according to package
directions and fold in sliced bananas. Pour pudding mixture into crust
and sprinkle ground graham crackers on top. Chill and serve.

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Popularity: 14% [?]

Pound Cake

Recipe By : unknown
Serving Size : 24 Preparation Time :0:30
Categories : Cakes-Bundt Or Tube

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter
4 cups flour
10 eggs — separated
2 cups sugar
1 teaspoon vanilla

Preheat oven to 325 degrees. Prepare tube pan or two 9×5 loaf pans.
Beat whites with 1 cup of sugar, set aside. Cream butter, work in
flour. Beat yolks together with remaining sugar and vanilla. Stir in
butter mixture. Fold in whites until fully incorporated. Pour into
prepared pans and bake 1 hour and 15 minutes. Cool 10 minutes and
remove from pans.

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NOTES : This is difficult to fold in the whites. It is easier done by
using slow speed on a mixer.

Popularity: 4% [?]

Batter Biscuits

Recipe By : Traditional Appalachain recipe from Eastern Kentucky
Serving Size : 1 Preparation Time :0:00
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp Salt
1/2 Tbsp Baking Powder
1/4 Tsp Baking Soda — or less to taste
2 1/3 C Flour
1 Qt Buttermilk — or more as needed
2 Eggs
1/2 Lb Butter

Preheat oven to 425°. Mix dry ingredients. Add buttermilk until about the
consistency of pancake batter. Beat eggs and add to batter. Batter must
be slightly thinner than pancake batter and beaten very smooth. Melt
butter. Put 1/2 tsp. in each hole of small muffin tins. Heat on surface
until butter is very hot. Spoon 1 tbsp. of batter into each hole and bake
for 20 minutes. Turn out and serve immediately with your favorite jam or
preserves.

Makes 5 dozen biscuits.

Source: “Mountain Measures”– Junior League of Charleston, WV
ed. 1974

Typed for you by billspa@icancect.net

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Popularity: 5% [?]

Eggnog

Recipe By : Leslie Land (Dallas Morning News)
Serving Size : 6 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups skim milk
2 large eggs plus 2 egg whites
1/2 cup sugar
1 tablespoon vanilla
1/4 cup dark rum or brandy — optional
Freshly grated nutmeg

Heat milk in heavy saucepan until steaming. Whisk together eggs, egg
whites and sugar in bowl. Gradually whisk in hot milk. Return mixture to
saucepan and cook over medium heat, stirring constantly with wooden spoon, 4
to 6 minutes, or until custard thickens enough to coat spoon. Do not
overcook or custard will curdle.
Immediately remove from heat and pour through strainer into bowl. Stir
in vanilla. Cover and regrigerate overnight, or until chilled. Before
serving, pour half of custard into blender. Add 2 ice cubes and half of
rum. Blend until frothy. Pour into glasses and sprinkle nutmeg over top.
Repeat with remaining custard and rum.

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NOTES : Note on clipping: Homemade eggnog is too good to be a holiday-only
treat. This version uses cooked eggs and so meets current safety
recommendations.

Popularity: 3% [?]