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Subject: Digest eat-lf.v097.n088
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-------------- BEGIN eat-lf.v097.n088 --------------
001 - "smithg" <smithg@arlut.ut - FW: elf: Olive Garden Salad Dressing
002 - bmann@jcn1.com (Beverly M - elf RE: sausages
003 - bmann@jcn1.com (Beverly M - elf chicke arabiata & thank you
004 - Colleen Strong <Colleen.S - Veg. Spaghetti Sauce & Baked Chile Rellenos
005 - Carla <cbmcam@cyberramp.n - Olive Garden Breadsticks
006 - matejka@bga.com (Anita A. - Recipe Entree: Bean & Potato Taco Pie
007 - matejka@bga.com (Anita A. - Recipe Dessert: Easy Boston Cream Pie
008 - matejka@bga.com (Anita A. - Recipe Entree: Shepherd's Pie Pizza
009 - Chris Woods <cmwoods@indi - Re: FW: elf: Olive Garden Salad Dressing
010 - Reggie Dwork <reggie@regg - Watermelon Agua Fresca
011 - Reggie Dwork <reggie@regg - Crusted Red Snapper
012 - Reggie Dwork <reggie@regg - about Egg Beaters
013 - Reggie Dwork <reggie@regg - Mango Dessert
014 - Vickie Regnart <ec628964@ - Bisquick
015 - "smithg" <smithg@arlut.ut - FW: elf: Watermelon Agua Fresca
016 - Karen Kording <karenk@mus - Re: elf: Watermelon Agua Fresca
--------------- MESSAGE eat-lf.v097.n088.1 ---------------
From: "smithg" <smithg@arlut.utexas.edu>
Subject: FW: elf: Olive Garden Salad Dressing
Date: 1 Apr 1997 08:28:30 -0600
* Exported from MasterCook *
Olive Garden Salad Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 1/2 C Bottled Italian dressing -- low fat or fat free
2 Tbsp parmesan cheese, low fat or fat free -- grated
2 Tbsp Sugar or equivalent in -- Equal
1 Lg Raw egg -- or egg beaters
- equal to 1 egg -- or
2 Tbsp Fat free mayonnaise
1/8 cup olive oil
Blend all but oil in blender on high speed 1/2 minute or until smooth. Pour
this mixture into the top of a double boiler and add 1/8 c oil. Stir gently
with a whisk over gently boiling water until it begins to thicken and egg is
completely cooked. Chill several hours or overnight before using. If the
dressing is too thick, add more Italian dressing as needed. Mix together
equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for
each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes.
Add onion rings, radish, etc. Source: Gloria Pitzer
- - - - - - - - - - - - - - - - - -
NOTES : recipe originally called for regular italian dressing, parmesan
cheese, mayonnaise, and 1/4 cup oil. Recipe might even turn out good if you
eliminate the oil.
a**************
Personally, I'm a little wary of anything using a raw egg. And egg beaters
are just colored egg whites, so I'd beware of them too.
Gayle
--------------- MESSAGE eat-lf.v097.n088.2 ---------------
From: bmann@jcn1.com (Beverly Manning)
Subject: elf RE: sausages
Date: Tue, 1 Apr 1997 09:50:41 -0600
MIME-Version: 1.0
Content-Type: text/plain; charset=ISO-8859-1
Content-Transfer-Encoding: 7bit
Someone had asked for sausage recipes. Here are two of my favorites.
TEX-MEX SAUSAGE
Nonstick spray
1 slightly beaten egg white
1/4 cup finely chopped onion
1 lagre clove garlic, minced
2 Tbs. canned green chili peppers
1 Tbs.. snipped fresh cilantro
1 Tbs. vinegar
1 1/2 tsp. chili powder
1/8 tsp. ground red pepper
1/2 lb. ground turkey breast
Spray a cold 10-inch skillet with nonstick coating; set aside.
In a medium mixing bowl combine the egg white, onion, garlic,
green chili peppers, cilantro, vinegar, chili powder, salt, and ground
red pepper. Add the ground turkey; mix well.
Shape the mixture into 8 patties. Preheat the prepared skillet over
medium heat. Place the patties in the skillet. Cook the patties over
medium for 10 to 12 minutes or till meat longer pink and juices clear,
turning once.
SICILIAN-STYLE HOT TURKEY SAUSAGE
2 lbs. ground turkey breast
1 tsp. whole fennel seed
1 tsp. crushed fennel seed
1 tsp. crushed red pepper flakes
1 tsp. salt
1 tsp pepper
1/2 tsp. garlic powder or 1 clove
garlic, finely chopped
cooking spray
1. Combine the turkey, whole fennel, crushed fennel seed,
red pepper, salt, pepper and the garlic in a large bowl. Mix
thoroughly with hands to distribute spices evenly.
2. Shape into 16 equal patties. refrigerate, covered, up to
several hours.
3. To cook patties; Lightly spray the bottom of large skillet.
add just enough water to cover bottom . Add patties to
skillet, making sure they don't touch. Cook, uncovered, over
medium heat, turning once, untill brown and cooked through.
Beverly
--------------- MESSAGE eat-lf.v097.n088.3 ---------------
From: bmann@jcn1.com (Beverly Manning)
Subject: elf chicke arabiata & thank you
Date: Tue, 1 Apr 1997 10:19:41 -0600
MIME-Version: 1.0
Content-Type: text/plain; charset=ISO-8859-1
Content-Transfer-Encoding: 7bit
Hi. Would some one e-mail me the chicken arabiata recipe that was just
posted. I though I had saved it but something went wrong.....again. I
would like,also, to thank every one on this list for all the wonderful
recipes and for all the help you all have been to me. I made the recipe
for taco lentils and every one loved them. Even my son , the fast food
addict, whos idea of low-fat is a Whopper Jr. and a small bag of fries. He
said that they were as good as Taco Bell tacos. There's hope for him, yet.
:)
Thank You
Beverly
bmann@jcn1.com
--------------- MESSAGE eat-lf.v097.n088.4 ---------------
From: Colleen Strong <Colleen.Strong@LHSC.ON.CA>
Subject: Veg. Spaghetti Sauce & Baked Chile Rellenos
Date: Tue, 01 Apr 1997 13:01:43 -0500
MIME-Version: 1.0
Content-Type: text/plain
Content-Disposition: inline
Here are a couple of recipes that sounded good to me - thought you
might like them as well. Sorry, no dietary info but definitely sound low
fat.
-----
From: dferrell@brain.UCCS.edu (Diane M. Ferrell)
Newsgroups: rec.food.recipes
Subject: Vegetarian Spaghetti Sauce
Date: 31 Mar 1997 06:10:17 -0700
We usually make a vegetarian spaghetti sauce as our basic sauce. If
we have meat, it is cooked separately, except for meatballs.
Vegetarian Spaghetti Sauce
2 tbsp extra virgin olive oil * see Note
4-5 large cloves garlic
1/2 small onion, minced
2 tbsp dried, crushed basil
1 tbsp dried, crushed marjoram
1 qt tomato sauce
1 small can tomato paste
1 small tomato paste can of a good rose' or red wine
2 small tomato paste cans of water
1 pint whole tomatoes, slightly chopped up--juice included
3-4 fresh mushrooms, sliced - optional
1/2 fresh eggplant, diced - optional
2-3 tbsp chopped sweet pepper - optional
1 tbsp chopped hot pepper - optional
3-4 Kalamata olives, seeded and chopped - optional
*Colleen's Note - substituting veggie stock for sauteing should make this
very low fat
In a heavy, large sauce pot, heat the olive oil (STOCK) on medium high.
Add the chopped onions and saute until just translucent. Add the minced
garlic and saute for 2-3 minutes. Add any of the optional veggies at this
point and saute for about 5 minutes or until they begin to soften. Add the
basil and marjoram. You can also add just a pinch of oregano. It is
quite strong so you need barely 1/8 of a tsp. Stir well and continue
cooking until the herbs look wet. Add the chopped whole tomatoes.
Bring the sauce to a simmer and simmer for about 10 to 15 minutes or
until the tomatoes seem thick. Add the tomato paste, the water and the
wine. Stir to mix everything up well and continue simmering for about
5-10 minutes. Add the tomato sauce and season with garlic salt and
black pepper to taste. Bring to a very low simmer and let cook for about
1 hour or more.
This is enough sauce for 4 very large eaters or 6 normal eaters. To
make more sauce just increase the amount of tomato sauce by one pint
for every 1-3 people.
------
From: Joel Schwarz <joels@u.washington.edu>
Newsgroups: rec.food.recipes
Subject: Chile Rellenos
Date: 29 Mar 1997 07:35:23 -0700
Organization: Univ of Washington
Here's a twist on a non-fried chile relleno, which after all means stuffed
pepper.
PASILLA RELLENOS
4 pasilla (also called poblano) peppers
1/2 can black beans
1/3 diced red or green bell pepper
1/3 cup finely diced onion
1 tablespoon olive oil
grated Parmesan cheese
Heat broiler in oven. Roast pasilla pepper under broiler until lightly
blackened and blistered. Place peppers in paper sack and seal. Let them
sweat and cool for 15 minutes Meanwhile, saute onion and bell pepper in
sauce pan until soft. Add black beans and mash a small portion of them.
Heat veggies and reserve.
Peel blackened skin off pasillas. Gently remove stem and butterfly open,
scraping out seeds. Stuff with veggie mixture and roll up. Grate small
amount of parmesan cheese over peppers and broil until cheese melts.
--created 6-1-96
--------------- MESSAGE eat-lf.v097.n088.5 ---------------
From: Carla <cbmcam@cyberramp.net>
Subject: Olive Garden Breadsticks
Date: Tue, 01 Apr 1997 15:23:38 -0600
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Hi all...
I worked for The Olive Garden for (too) many years. Just in case anyone is
interested, they do not actually make their breadsticks there on the
premises. The almost-cooked sticks are delivered to the store, placed on big
cooking sheets covered with a layer of (wax?) paper and stuck in the oven
for a few minutes to brown. When cooked, they are brushed with liquid
margarine then topped with a mixture of *salt and garlic*. I am not aware of
the actual "recipe" containing any oregano, but if it tastes good, I don't
see why you shouldn't use it. :) Of course, they are *not* lowfat, by any
stretch of the imagination. Almost nothing on the menu there is.....
Carla
--------------- MESSAGE eat-lf.v097.n088.6 ---------------
From: matejka@bga.com (Anita A. Matejka)
Subject: Recipe Entree: Bean & Potato Taco Pie
Date: Tue, 1 Apr 1997 19:53:15 -0600
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
I used a Mesquite flavored barbecue sauce in this recipe. Together with the
taco seasoning mix, it packs a pretty good kick. It's a great dish to get
rid of any leftover mashed potatoes you may have.
* Exported from MasterCook Mac *
Bean & Potato Taco Pie
Recipe By : Old El Paso, Sun Country Mexican Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Dessert/Dinner Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 c mashed potatoes
1 env taco seasoning mix
Filling:
1/2 tsp olive oil
1 lb ground chicken breast, skinless
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
16 ozs fat-free refried beans
1/2 c barbecue sauce
1/4 c water
1 c fat-free cheddar cheese -- shredded
1 c iceberg lettuce -- shredded
Preheat oven to 350. Prepare a 10" pan with cooking spray; set aside. In a
small bowl, combine potatoes and 2 tablespoons taco seasoning mix. Press
into bottom of prepared pan; set aside. In a skillet, heat oil over medium
heat. Add chicken, onions, and bell peppers. Cook until chicken is no
longer pink and vegetables are tender. Stir in beans, barbecue sauce,
water, and remaining taco seasoning mix. Cook and stir until bubbly. Turn
into crust. Bake, uncovered, for 30 minutes. Top with cheese and lettuce.
- - - - - - - - - - - - - - - - - -
Per serving: 270 Calories; 2g Fat (7% calories from fat); 23g Protein; 36g
Carbohydrate; 25mg Cholesterol; 1218mg Sodium
_____
Anita A. Matejka
<matejka@bga.com>
______________________________________________________________________________
DO NOT include my name or e-mail address in any mailing lists or web sites
unless I explicitly make the request!
--------------- MESSAGE eat-lf.v097.n088.7 ---------------
From: matejka@bga.com (Anita A. Matejka)
Subject: Recipe Dessert: Easy Boston Cream Pie
Date: Tue, 1 Apr 1997 19:53:42 -0600
MIME-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"
Content-Transfer-Encoding: 8bit
You wouldn't believe how good and rich this pie is! Plus, it's much easier
to make than the traditional version.
* Exported from MasterCook Mac *
Easy Boston Cream Pie
Recipe By : Unknown
Serving Size : 8 Preparation Time :0:00
Categories : Dessert/Dinner Pie Cake Mix/Yellow
Pudding Mix/Vanilla
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 ozs reduced fat yellow cake mix
1 env Dream WhipÆ whipped topping mix
1/2 tsp baking powder
1 c water -- cold
4 whole egg whites
1 tbsp olive oil
1 tsp pure vanilla extract
3 ozs fat-free vanilla pudding mix -- not instant
Icing:
1 c powdered sugar
4 tbsps cocoa powder
1/8 tsp salt
1 tbsp reduced fat margarine -- softened
3 tbsps hot water
Preheat oven to 350. Prepare two 8" cake pans with cooking spray and flour;
set aside. In a mixing bowl, combine cake mix, whipped topping mix, and
baking powder. In another mixing bowl, combine water, egg whites, oil, and
vanilla extract. Mix dry ingredients with wet ingredients just until
moistened. Pour evenly into prepared pans. Bake for 25 minutes or until
golden brown. Freeze one layer for future use. Prepare pudding mix
according to package directions. Cool. Split cooled cake layer. Spread
bottom with pudding mix. Place top of cake layer over the pudding layer. To
prepare icing, combine powdered sugar, cocoa powder, salt, margarine, and
water until smooth. Frost top with icing, and let additional run down sides
of cake.
- - - - - - - - - - - - - - - - - -
Per serving: 418 Calories; 6g Fat (14% calories from fat); 4g Protein; 81g
Carbohydrate; 0mg Cholesterol; 665mg Sodium
NOTES : Refrigerate 4 hours before serving to make slicing easier.
_____
Anita A. Matejka
<matejka@bga.com>
______________________________________________________________________________
DO NOT include my name or e-mail address in any mailing lists or web sites
unless I explicitly make the request!
--------------- MESSAGE eat-lf.v097.n088.8 ---------------
From: matejka@bga.com (Anita A. Matejka)
Subject: Recipe Entree: Shepherd's Pie Pizza
Date: Tue, 1 Apr 1997 19:54:08 -0600
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
If you don't have a recipe for Frozen Bread Dough or you can't find it in
your local supermarket, I have a recipe that I've made many times. If
interested, let me know and I'll post the recipe to the list.
* Exported from MasterCook Mac *
Shepherd's Pie Pizza
Recipe By : Mr. Food, Pizza 1-2-3
Serving Size : 8 Preparation Time :0:00
Categories : Dessert/Dinner Pizza Leftover Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 lbs Frozen Bread Dough -- * see note
1 tsp olive oil
Sauce & Toppings:
1/2 tsp olive oil
1 lb turkey light meat, skinless -- cooked and cubed
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
2 env onion soup mix
1 2/3 c frozen mixed vegetables -- thawed
3 c mashed potatoes
1/2 tsp sage
1/2 tsp garlic powder
2 whole egg whites -- slightly beaten
3/4 c fat-free cheddar cheese -- shredded
To prepare crust, using fingertips, spread dough to cover the bottom of a
14" pizza pan that has been coated with cooking spray. Push dough up to the
edge of the pan, forming a rim. If dough is too sticky, dust with flour.
With a fork, prick the dough 15 times. Brush with oil. Preheat oven to 350.
Bake crust for 7 minutes. Remove from oven and set aside. In a skillet,
heat remaining oil over medium heat. Add turkey, onions, and bell peppers.
Cook until turkey is no longer pink and vegetables are tender. Add soup
mixes and mixed vegetables. Mix well. In a mixing bowl, combine mashed
potatoes, sage, garlic powder, egg whites and cheese. Mix well. Spread meat
mixture evenly over crust. Then, spread potato mixture carefully over the
top. Bake for 45 minutes, or until potato topping begins to brown and crust
is golden brown.
- - - - - - - - - - - - - - - - - -
Per serving: 185 Calories; 3g Fat (14% calories from fat); 15g Protein; 25g
Carbohydrate; 25mg Cholesterol; 360mg Sodium
Serving Ideas : Cut and serve.
NOTES : Let dough thaw at room temperature about 1 1/2 hours.
_____
Anita A. Matejka
<matejka@bga.com>
______________________________________________________________________________
DO NOT include my name or e-mail address in any mailing lists or web sites
unless I explicitly make the request!
--------------- MESSAGE eat-lf.v097.n088.9 ---------------
From: Chris Woods <cmwoods@indiana.edu>
Subject: Re: FW: elf: Olive Garden Salad Dressing
Date: Tue, 1 Apr 1997 22:39:40 -0500 (EST)
MIME-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII
In-Reply-To: <199704011429.GAA09901@lists1.best.com>
The egg in this recipe becomes completely cooked in the double boiler-see
preparation notes. This tastes great.
Chris
On 1 Apr 1997, smithg wrote:
> Olive Garden Salad Dressing
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -----WALDINE VAN GEFFEN VGHC42A-----
> 1 1/2 C Bottled Italian dressing -- low fat or fat free
> 2 Tbsp parmesan cheese, low fat or fat free -- grated
> 2 Tbsp Sugar or equivalent in -- Equal
> 1 Lg Raw egg -- or egg beaters
> - equal to 1 egg -- or
> 2 Tbsp Fat free mayonnaise
> 1/8 cup olive oil
>
> Blend all but oil in blender on high speed 1/2 minute or until smooth. Pour
> this mixture into the top of a double boiler and add 1/8 c oil. Stir gently
> with a whisk over gently boiling water until it begins to thicken and egg is
> completely cooked. Chill several hours or overnight before using. If the
> dressing is too thick, add more Italian dressing as needed. Mix together
> equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for
> each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes.
> Add onion rings, radish, etc. Source: Gloria Pitzer
> NOTES : recipe originally called for regular italian dressing, parmesan
> cheese, mayonnaise, and 1/4 cup oil. Recipe might even turn out good if you
> eliminate the oil.
> a**************
> Personally, I'm a little wary of anything using a raw egg. And egg beaters
> are just colored egg whites, so I'd beware of them too.
>
> Gayle
>
>
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>
>
--------------- MESSAGE eat-lf.v097.n088.10 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: Watermelon Agua Fresca
Date: Tue, 01 Apr 1997 22:31:35 -0800
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
This was really, really refreshing!!
Reggie
* Exported from MasterCook *
Watermelon Agua Fresca <R T>
Recipe By : Quick, Light & Healthy, Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Fruits
Low Fat Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Lb Watermelon
1/3 C Lime Juice
3 Tbsp Sugar -- To 5 T
1 1/4 C Cold Water
Ice Cubes
Lime Wedge -- For Garnish, Option
Cut rind off melon; discard. Cut flesh into about 1" cubes. Puree melon,
a portion at a time, in a blender or food processor. Pour through a
strainer into a 2 - 3 qt pitcher or bowl to remove seeds. If making
ahead, cover and chill up to 1 day.
Mix melon puree with lime juice, sugar to taste, and water. Pour into
glasses over ice cubes. Garnish with lime wedges.
Prep Time: 10 - 15 min
NOTE: You can chill the watermelon mixture up to 1 day
Makes: About 2 qts, 6 servings
I didn't delute it with the water...it was wonderful!! This is extremely
refreshing.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 116
Fat 1.2g
Carb 27.3g
Fib 1.4g
Pro 1.8g
Sod 7mg
CFF 8.4%
--------------- MESSAGE eat-lf.v097.n088.11 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: Crusted Red Snapper
Date: Tue, 01 Apr 1997 22:45:06 -0800
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Well, this was the main course for dinner tonite...and it was really very
good. I had to cook it longer then his directions stated and you have to
*really* watch it or it will burn very quickly.
If you try it I hope you enjoy it also.
Reggie
* Exported from MasterCook *
Crusted Red Snapper <R T>
Recipe By : Cooking with Claudine, Jacques Pepin
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes
Eat-Lf Mailing List Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Red Snapper Fillets
3 Slices Bread -- Day Old, (1-2C)
2 Cloves Garlic -- Minced
Green Onion Tops -- Or
Fresh Parsley, Thyme Or Chives
1 Tsp Olive Oil -- *Note
1 Tbsp Icbinb-Light -- *Note
*NOTE: Melt the lowfat margarine and mix the olive oil with it. (He
originally used butter)(The original recipe also called for 1 T olive
oil..I cut it back)
Sprinkle a bit of salt over the tops of the red snapper fillets. Place
them on a foil covered broiler pan.
Make bread crumbs in the food processor using 3 slices of day old bread.
Put in a bowl.
Add the minced garlic, and the melted margarine and olive oil into the
bread crumbs so that the crumbs are moistened.
Pat part of the mixture on each fillet. Place 4 - 5 " from the broiler and
broil 2 min. Remove and gently turn the fillets over. Pat the rest of the
mixture on the second side. Broil for an additional 2 min.
Remove and plate.
This was absolutely wonderful. I did have to cook it quite a bit longer
then his directions said but you definitely have to watch it or it will
burn on you.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 159.4
Fat 4.2g
Carb 9.7g
Fib 0.5g
Pro 19g
Sod 178mg
CFF 24.7%
Nutr. Assoc. : 1242 0 0 3585 0 0 0
--------------- MESSAGE eat-lf.v097.n088.12 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: about Egg Beaters
Date: Wed, 02 Apr 1997 00:32:08 -0800
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
In-Reply-To: <199704011429.GAA09901@lists1.best.com>
At 08:28 AM 4/1/97 -0600, Gayle wrote:
>a**************
>Personally, I'm a little wary of anything using a raw egg. And egg beaters
>are just colored egg whites, so I'd beware of them too.
>
Actually,they are pasteurized so they would not be considered raw.
Reggie
--------------- MESSAGE eat-lf.v097.n088.13 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: Mango Dessert
Date: Wed, 02 Apr 1997 01:04:05 -0800
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
This was very quick and easy to prepare and tasted wonderful!! Summer is
here.
Reggie
* Exported from MasterCook *
Mango Dessert <R T>
Recipe By : Cooking With Claudine, Jacques Pepin
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Fruits
Low Fat Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Med Mangos -- Soft, Ripe
1 Lime
2 Tbsp Sugar -- To 3 T
Juice Of 1 Lime And Some Of The Pulp
Grand Marnier -- Optional, **Note
*NOTE: Can use any other liqueur you prefer if you want...optional.
Peel, the mango and cut the flesh in chunks off the pit. Put the chunks
into a bowl. Add 2 - 3 T sugar, juice and some pulp from the lime.
Julienne a piece of the lime rind and add that to the bowl. If you are
adding liqueur put that in also. Mix gently. Let marinade for a while in
the refrigerator to blend flavors. Serve.
This is very, very good!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 151.3
Fat 0.5g
Carb 40.3g
Fib 3.5g
Pro 1g
Sod 4mg
CFF 2.4%
Nutr. Assoc. : 0 0 0 822 0
--------------- MESSAGE eat-lf.v097.n088.14 ---------------
From: Vickie Regnart <ec628964@ix.netcom.com>
Subject: Bisquick
Date: Wed, 02 Apr 1997 06:01:33 -0800
MIME-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
Can anyone help me with this. I have several cookbooks from Bisquick.
Some of the recipes say you can use either regular or the low-fat.
Others just regular. Is there anyway to adapt? I did try to substitute
low-fat for regular in one, and it did not turn out well.
I have also seen postings for a non-fat bisquick-like mix. Can that be
used as a straight substitute in recipes calling for bisquick?
Thanks for any information.
Vickie
--------------- MESSAGE eat-lf.v097.n088.15 ---------------
From: "smithg" <smithg@arlut.utexas.edu>
Subject: FW: elf: Watermelon Agua Fresca
Date: 2 Apr 1997 08:11:23 -0600
Try it with pineapple for something a little tarter. It's really great!
Gayle
*********
This was really, really refreshing!!
Reggie
* Exported from MasterCook *
Watermelon Agua Fresca <R T>
Recipe By : Quick, Light & Healthy, Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Fruits
Low Fat Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Lb Watermelon
1/3 C Lime Juice
3 Tbsp Sugar -- To 5 T
1 1/4 C Cold Water
Ice Cubes
Lime Wedge -- For Garnish, Option
Cut rind off melon; discard. Cut flesh into about 1" cubes. Puree melon,
a portion at a time, in a blender or food processor. Pour through a
strainer into a 2 - 3 qt pitcher or bowl to remove seeds. If making
ahead, cover and chill up to 1 day.
Mix melon puree with lime juice, sugar to taste, and water. Pour into
glasses over ice cubes. Garnish with lime wedges.
Prep Time: 10 - 15 min
NOTE: You can chill the watermelon mixture up to 1 day
Makes: About 2 qts, 6 servings
I didn't delute it with the water...it was wonderful!! This is extremely
refreshing.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 116
Fat 1.2g
Carb 27.3g
Fib 1.4g
Pro 1.8g
Sod 7mg
CFF 8.4%
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--------------- MESSAGE eat-lf.v097.n088.16 ---------------
From: Karen Kording <karenk@muscanet.com>
Subject: Re: elf: Watermelon Agua Fresca
Date: Wed, 02 Apr 1997 08:51:14 -0600
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
We had a girl from Brazil visit us a number of years ago. This is how she
showed us to prepare watermelon. Interesting in that Agua is the word for
*water* in portugese.
Karen K
At 10:31 PM 4/1/97 -0800, Reggie Dwork wrote:
>This was really, really refreshing!!
>
>Reggie
> * Exported from MasterCook *
>
> Watermelon Agua Fresca <R T>
>
>
--------------- END eat-lf.v097.n088 ---------------
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