Zucchini Bread

Recipe By : Better Homes Gardens, New Cookbook
Serving Size : 16 Preparation Time :0:10
Categories : Bread/Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c unbleached flour
1 c granulated sugar
2 tsps cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 tsp baking powder
1 c zucchini — unpeeled and grated
1/4 c fat-free sour cream
2 whole egg whites — slightly beaten
1/2 tsp lemon peel — grated

Preheat oven at 350. Prepare pan a 8 x 4 x 2″ loaf pan with cooking spray
and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon,
baking soda, nutmeg, and baking powder. In another mixing bowl, combine
zucchini, sour cream, egg whites, and lemon peel. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared pan.
Bake 60 minutes.

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Per serving: 93 Calories; less than one gram Fat (1% calories from fat);
2g Protein; 22g Carbohydrate; 0mg Cholesterol; 57mg Sodium

Popularity: 10% [?]

Title: SWISS CRABWICHES
Categories: Breads, Cheese/eggs
Yield: 4 servings

1/4 c Almonds-slivered
1/4 c Sour cream
1/4 c Mayonaise
1 ts Dry mustard
1 ts Lemon juice
1/4 ts Garlic powder
1/8 ts Pepper
1/8 ts Nutmeg-ground
1/4 lb Bacon-cooked, drained, crumb
3/4 lb Crabmeat
6 Green onions with tops, slic
2 c Swiss cheese shredded
4 Rolls-kaiser or french

————————JOYCE IN SUN CITY, AZ, FOR T————————

Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:

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Popularity: 5% [?]

Title: Cheest Tater Topper
Categories: Low-cal Side dishes Vegetables
Servings: 4

1 c Skim Milk 1 T Cornstarch
1/2 t Dry Mustard 1/8 t Pepper
3/4 c Shredded American Cheese 10 oz Pkg frozen mixed
vegetables*
4 x Med Baking Potatoes,baked **

* cooked and drained
** (6-8 oz each), baked
** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425
deg F oven for 40-60 minutes or till done. (or, prick skin of potatoes;
place in microwave oven. Cook on 100% power [high] for 14-17 minutes or
till done, rearranging once. Let stand for 5 minutes to finish cooking.)

In a small saucepan stir together the milk, cornstarch, mustard, and
pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till
melted. Stir in mixed vegetables and heat through. Serve warm over baked
potatoes.
*************************************************************
Per serving: 255 calories, 10 g protein, 39 g carbohydrates, 7 g fat, 22
mg cholesterol, 353 mg sodium, 748 mg potassium.

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Popularity: 6% [?]

Title: Mushroom, Turkey and Swiss Cheese Pizza
Categories: Pizza
Yield: 1 servings

4 White mushrooms (about 4 oz)
2 t Olive oil
1 sm Pizza shell (6″ round)
3 sl Turkey or ham (thin slices)
1 md Tomato, thinly sliced
Coarsely ground black pepper
-to taste
2 t Chopped parsley or basil
3 sl Swiss cheese (thin slices;
-about 1 oz)

If you like a Southwestern taste to your pizza, substitute slices of
smoked chicken breast and Monterey Jack cheese, then sprinkle with
chopped cilantro. Or create a great Italian taste with prociutto and
mozzarella. Pizza shells are now in the refrigerator case or in their
own display rack in most supermarkets.

1. Preheat oven to 450′F.

2. Wipe mushrooms clean and trim stems; slice.

3. Heat oil in a small skillet. Add mushroom slices and cook over high
heat for 2 minutes, shaking skillet. Reserve.

4. Cover pizza shell with turkey slices. Top with slices mushrooms and
tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley.
Top with cheese.

5. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish
with remaining parsley. Serve immediately.

Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol.

MMMMM

Popularity: 6% [?]

Date: Wed, 29 Sep 93 09:57:50 CDT
From: Veronica Shores

This is all approximate, I just throw in whatever I have to make the lasagne.
You can use other veges, add green peppers, onions, mushrooms, sprinkle
nutritional yeast on the layers, whatever you like.

LASAGNA

1 pkg microwaveable lasagne noodles (I use Pasta Vigo’s 1 step brand)
1 jar Ragu sauce
1-2 eggplant, sliced in thin circles
1-2 zuchinni, sliced in thin circles
1 container of fat free cottage cheese (I use Light Lively’s brand)

Layer the eggplant/zuchinni slices on a microwavable plate, cover with
plastic wrap and cook a few minutes in the microwave.

Pour a layer of sauce in a square, microwave baking dish.

Repeat until you run out of stuff:

Put a layer of noodles in then spread more sauce on top.
Add a layer of eggplant/zuchinni slices,
top with a layer of cottage cheese,
then top this with some sauce.

Your last layer should be noodles. Then top with more sauce and bake in
the microwave (according to package directions).

Popularity: 4% [?]

Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

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NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

Popularity: 5% [?]

Title: BACALAO A LA VISCAINA
Categories: Fish, Mexican, Basque
Yield: 6 servings

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
not all of the salt. Do not break up fish.
Put the potatoes in a large pan of cold, salted water, cutting any large
potatoes in half or quarters first. Bring the water to a boil and simmer
until the potatoes are just tender when pierced with a fork, 15-20 minutes.
Drain and when cool enough to handle,, peel away the skin. Set aside. In a
heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add
the onions, reduce the heat to very low and slowly saute about one hour.
Stir occasionally, watching that the onion doesn’t burn. A few dribbles
more of oil may be necessary. Pre-heat oven to 300F degrees.
Turn up the heat, add the garlic and tomato and cook, stirring constantly
until the mixture becomes thick and the liquid is substantially reduced,
about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves,
then gently stir the cod, potatoes, jalapenos and their juice into the
tomato mixture.
Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the
olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and
re-heated in a 300F oven for 20 minutes or until thoroughly hot.

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Popularity: 2% [?]

Scallops and Pears with Fettucine in a Garlic Cream Sauce

Recipe By : Seafood, Pasta and Noodles
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Scallops
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound lemon-pepper pasta — cooked
6 cloves garlic — sliced
4 tablespoons unsalted butter
1 tablespoon sesame oil
1 pound sea scallops — halved
1/2 cup dry white wine
1 tablespoon lemon juice
1 whole pear — cored sliced
1/4 cup heavy cream
4 sprigs lemon verbena
2 tablespoons fresh ginger juice
pepper — to taste
*****GARNISH****
lemon wedges
lemon verbena sprigs

Saute garlic in butter and sesame oil over medium heat until it just star
ts to become translucent, about 2 minutes. Add scallop slices and saute,=
stirring or shaking pan frequently until scallops become white and opaqu
e – about 2-3 minutes. Remove scallops and set aside.

Cook FETTUCINI about 2 minutes.

Meanwhile, using the same pan as for scallops, turn heat to high and add
wine and lemon juice. Cook until liquid reduces by about half. Stir in
pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sau
ce slightly and blend flavors. Stir in scallops and heat through. Remov
e lemon verbena and adjust seasonings.

Pour sauce over FETTUCINI and toss gently, coating pasta evenly and keepi
ng scallops and pears on top. Serve hot.

NOTES : Ginger root can be juiced with a garlic press after being grated.=
A piece 1″ X 2″ yields approximately 1 tablespoon.

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Per serving: 339 Calories; 22g Fat (62% calories from fat); 20g Protein;
11g Carbohydrate; 91mg Cholesterol; 193mg Sodium

Popularity: 2% [?]

Title: HAMBURGER COOKIES
Categories: Cookies, Desserts, Children, Kohl, Kooknet
Yield: 6 cookies

2 tb Vanilla frosting
12 Vanilla wafers
2 tb Green-tinted coconut
6 Chocolate-covered round mint
– cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
side of one vanilla wafer. Place one teaspoon coconut and one mint
cookie on frosting. spread flat side of second vanilla wafer with 1/2
teaspoon frosting; place frosting side down on mint cookie.
Brush top of “hamburger” with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food
color in a resealable plastic bag. Seal bag and shake until coconut
is uniformly colored.

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Popularity: 4% [?]

ZUCCHINI SOUP 3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
1 Clove garlic
8 md Zucchini, cut into 1 1/2
-inch slices
1 Can veggie broth
2 1/2 c Water
1 t Salt
1/4 c Parsley
1 t Basil
1/8 ts Black pepper
1/8 ts Cayenne pepper

Saute onion and garlic in some oil. Add everything
else. Bring to a boil, then reduce temperature to
simmer and cook for 15 minutes. Place 2 C of soup in
blender at a time. Puree. Serve with garnish or
parmesan cheese.

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Popularity: 4% [?]