Title: Bow Ties With Eggplant Sauce
Categories: Low, Fat, Servings
Yield: 1 servings

12 Ounce)
1/4 c Vegetable Stock
2 md Garlic clove, minced
1/4 c Onion, chopped
1/4 ts Cayenne pepper
3 c Eggplant, chopped
3 c Tomato canned low sodium
1/2 ts Basil
1/2 ts Oregano
Bow Tie Pasta, uncooked

Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5
minutes. Add eggplant and simmer until soft. Add tomatoes, and spices.
Simmer 20 minutes. Toss with pasta.

Nutritional Analysis

Calories ( 245 cal) Vitamin D ( 0 IU ) Protein ( 8.7 g )
Thiamine (0.65 mg ) Carbohydrate ( 50 g ) Riboflavin (0.29 mg ) Total
Fat (1.26 g ) Niacin ( 5.2 mg ) Saturated Fat (0.18 g )
Vitamin B6 (0.19 mg ) Mono-Unsaturated (0.15 g ) Folate (14.3 mcg)
Poly-Unsaturated (0.51 g ) Sodium ( 37 mg ) Cholesterol ( 0 mg
) Calcium ( 56 mg ) Dietary Fiber ( 3.4 g ) Magnesium ( 45 mg )
Caffeine ( 0 mg ) Potassium ( 417 mg ) Vitamin A ( 77 RE
) Iron (3.15 mg ) Vitamin C ( 21 mg ) Zinc (0.95 mg )

Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 %

Serv. Size: 2 Cup (s) Prep. Time: 0:50

Made this today, much better than plain pasta sauce. It’s from 500 FF.

From: tkreider@census.gov (Tom Kreider)
converted to MM by Donna Webster Donna@webster.demon.co.uk

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Popularity: 6% [?]

SPICY THAI PIZZA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Cooked brown rice
2 cups Shredded mozzarella cheese — – divided
1 cup Crunch peanut butter — – divided
1 Egg — beaten
Vegetable cooking spray
1/2 cup Hot water
1/4 cup Cilantro — minced
2 tablespoons Soy sauce
3 tablespoons Dark sesame oil — divided
1/4 teaspoon Ground red pepper
2 cups Broccoli flowerets
1 medium Red onion — chopped
2 large Carrots — julienned

Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl.
Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking
spray. Bake at 400 degrees F. for 8 minutes. Mix remaining 3/4 cup peanut
butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper
in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in
large skillet over medium-high heat until tender-crisp.
Spread sauce over crust; top with vegetable mixture. Sprinkle with
remaining 1 cup cheese. Bake at 400 degrees F. for 10 to 12 minutes.
Let stand 5 minutes before serving.

Each serving provides:
* 543 calories * 24.2 g. protein * 35.8 g. fat * 36.2 g. carbohydrate * 5.3
g. dietary fiber * 59 mg. cholesterol * 694 mg. sodium.

Source: “Veg-able Rice” Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

BROWNIE FUDGE NUT PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Pecan halves
1 can Sweetened condensed milk
1/4 cup Margarine or butter
3 Eggs — beaten
1 teaspoon Vanilla
1/2 cup Unsweetened cocoa
3 tablespoons Flour
9″ prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed
milk, margarine and cocoa until margarine melts and mix is warm; remove from
heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie
crust. Bake at 350~F for 50 minutes or until center is firm. Serve warm or cold
garnished with whipped cream and remaining nuts.

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Popularity: 3% [?]

Basic Chicken Marinade

Recipe By : Marinades by Jim Tarantino
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Specialties Garlic! Wonderful Garlic!
Healthy And Hearty Make Ahead
Marinades Bastes Timesavers-30 Minutes Or Les
Outdoor Grilling Roasting Skillet Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
1/4 cup canola oil
3 cloves garlic — pressed
1/4 cup fresh parsley — chopped
1 teaspoon dried oregano
kosher salt — to taste
black peppercorns — freshly ground

Combine the orange juice, lemon juice, mustard, and worcestershire in a
nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
garlic, parsley, oregano, salt and pepper.

Makes about 1-1/2 cups.

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Serving Ideas : Chicken breasts (3-4 hours), chicken wings (4-6 hours).

NOTES : This combination of citrus, mustard, and herbs, is one of the author’s
favorite year round recipes for chicken breasts. This marinade is perfect for
the grill or the skillet.

Popularity: 3% [?]

1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped
broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c.
dried bread crumbs
1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break
into chunks; set aside. Cook broccoli according to directions on
package and drain. Saute onion in butter, add soup, heat
thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper,
mushrooms and reserved salmon liquid. Blend in salmon, broccoli and
croutons; place in a greased shallow baking dish. Bake at 325 for
20 minutes.

Makes: 4-6 servings

Popularity: 10% [?]

MOM’S WALDORF SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples, chopped
Celery, diced
2 c Nuts (or less), chopped
Raisins (and/or grapes)
Mayonnaise
Honey
ds Nutmeg
ds Salt

Combine apples with a sprinkle of nutmeg and salt, grapes /or raisins,
celery, pecans/walnuts, mayonnaise and a spoonful of honey.

Notes: Brian likes to add 3-4 bananas (sliced), but he doesn’t like the
celery. Mom says the bananas means it isn’t Waldorf salad anymore!
:-0

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Popularity: 2% [?]

Title: Sugar and Spice Cashews
Categories: Snacks
Servings: 1

3 c Cashews
1 ts Vanilla
1/4 c Butter or margarine
1/2 ts Cinnamon
1 c Sugar
1/4 ts Cloves
1/4 c Light corn syrup

Melt butter. Add sugar and corn syrup. Microwave on high 2 minutes. Stir
and cook on high 3 more minutes. Stir once to mix in vanilla and spices.
Pour immediately over nuts. Toss and cook on high for 3 minutes, stirring
occasionally. Spread on waxed paper to cool. Makes 1 quart.

MMMMM

Popularity: 17% [?]

Title: HEAVENLY CHOCOLATE DELIGHT
Categories: Desserts
Yield: 8 servings

2 c Water
1 c Uncooked rice*
1 ts Ground Mexican cinnamon
— or regular cinnamon
3 ts Vanilla extract; divided
3 c Milk
1/2 c Sugar
4 oz Mexican chocolate
1 Envelope gelatin
1/4 c Cold water
2 c Heavy cream
1/2 c Powdered sugar
1 tb Coffee liqueur
Chocolate sprinkles

Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed. Add
milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
occasionally until thickened, about 30 minutes. Soften gelatin in cold
water. Add to thickened chocolate mixture. Stir well. Remove from heat.
Place pan with mixture in bowl of ice water to cool. Whip cream and
remaining vanilla at low speed until soft peaks form. Increase speed to
high. Gradually add powdered sugar, continue beating until stiff but not
dry. Fold half of whipped cream into cooled rice mixture. Add coffee
liqueur to remaining whipped cream. Spoon rice mixture into dessert
glasses; top with remaining whipped cream and sprinkle with chocolate
sprinkles. Refrigerate until set.

*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

The Kaufmans’ Apple Butter

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Jonathan apples (or other –
ples)
4 cups Water
8 cups Apple cider
3 cups Sugar

1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30
minutes, stirring occasionally. 2. Drain off liquid. Press apples through a
cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile,
in a large saucepan, cook apple cider over high heat for about 30 minutes or
till reduced by half. 4. In the Dutch oven, combine applesauce and reduced
cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat.
Simmer,
uncovered, for 2 to 3 hours or till mixture resembles thick applesauce,
stirring
often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into
sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes. (Begin timing when water begins to
boil.) Note: If you like, spoon the apple butter into freezer containers.
Cover
and freeze. You can also store it in the refrigerator. Source: Midwest Living
Magazine, April 1991

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Popularity: 7% [?]

Orange Snowdrops

Recipe By : Unknown Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup butter (no substitutes)
1 cup siftted powdered sugar
1/2 teaspoon baking soda
1 egg
1/2 can (6 oz.) frozen orange juice concentrate — thawed
1 teaspoon vanilla
2 cups all purpose flour
Orange Frosting

1. In a large mixing bowl beat shortening and butter with an electric mixer
on medium to high speed about 30 seconds or until softened. Add the powdered
sugar and baking soda. Beat until combined. Beat in the egg, orange juice
concentrate, and vanilla until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven about 8 minutes or until edges are lightly
browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie
sheet and cool on a wire rack.

3. Frost cookies with Orange Frosting. Store in a single layer in an
airtight container up to 1 day. Makes about 36.

Orange Frosting: In a small mixing bowl stir together 1/2of a 6 ounce can
frozen orange juice concentrate, thawed, and 3 cups sifted powdered sugar
until smooth.

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Popularity: 3% [?]