MMMMM------------------------------------------------- ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAA00011Date: 06/05/97 From: GHISLAINE DUMONT Time: 10:15am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Carrot Cake (Low Fat) Categories: Cakes, Desserts Yield: 16 Servings 2 c Flour, all purpose 2 ts Cinnamon 1 ts Baking powder 1 ts Baking soda 3/4 ts Salt 1/4 ts Nutmeg 1 ea Crushed pineapple (8 oz can) 3 tb Vegetable oil 1 ts Vanilla 3 c Carrots, shredded 3 ea Large egg whites 1 pn Cloves 1 1/2 c Sugar Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken Fricassee Low Fat Categories: Chicken, Low-cal Yield: 2 Servings 1/2 Chicken - about 1 lb., -skinned & all fat cut away 1/2 ts Paprika 1/4 ts Freshly ground black pepper 1/4 c Flour - all purpose 1 Egg white 1/4 c Skim milk -Country Rice (see recipe) 1/4 c Dry brown "roux" - see -recipe 1 1/2 c Water 1 c Onion - chopped 1/2 c Green onion - chopped 2 Clove garlic - minced 1 tb Parsley - finely chopped 1/8 ts Allspice - ground 1/4 ts Thyme 1/8 ts Freshly ground black pepper PREPARATION: Preheat the oven to 350F. Cut the chicken into pieces. Blend the paprika and pepper with the flour. Beat the egg white with the milk. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes. Remove the chicken from the oven and add it to the pot with the Fricassee gravy. Let all simmer for another 15 minutes, or until the hicken is very tender and easily comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto plates and accompany with the Country Rice. NOTES: The chicken is even good served just out of the oven without the Fricassee gravy. Tastes like fried! There are few dishes that appeal to me more than a good Chicken fricassee. This dish is one of my favorites in this book. VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent Fricassee. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAA00012Date: 06/05/97 From: GHISLAINE DUMONT Time: 10:15am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken Taco Salad, Low Fat Categories: Poultry Yield: 6 Servings 1 lb Chicken meat -- white Skinless 1/2 c Lettuce -- torn into pieces 2 md Tomatoes -- cut into pieces 1 cn Kidney beans -- rinsed and Drained (15 oz. size) 1 pk Taco seasoning mix 1/2 c Cheddar cheese -- non fat Hot sauce to taste 1/2 pk Tortilla chips -- *baked* (1 GM fat per 20 chips) Bottle Kraft fat free salad Dressing -- Catalina Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Low Fat Muffins Categories: Breads, Low fat Yield: 14 Muffins 1 1/2 c All-purpose flour 3/4 c Granulated sugar 1/4 c HERSHEY'S cocoa or HERSHEY'S -European Style cocoa 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2/3 c Vanilla lowfat yogurt 2/3 c Skim milk 1/2 ts Vanilla extract Powdered sugar (opt) Heat oven to 400 degrees F. Line muffin cups (2 1/2" in diameter) with paper bake cups. In medium bowl, stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter. Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage. NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22 grams carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200 milligrams sodium; 45 milligrams calcium. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAA00013Date: 06/05/97 From: GHISLAINE DUMONT Time: 10:15am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Golden Apricot Ginger Cake (Low Fat) Categories: Cakes, Low-fat Yield: 12 Servings 3/4 ts Butter 8 Whole apricots; pitted,split 4 oz Light cream cheese 2 ts Minced crystallized ginger 1 c Sugar 2/3 c Non fat milk 2 tb Finely crushed gingersnaps 1/2 ts Sugar 1 1/4 ts Vanilla 1/2 c Apricot puree (4-5 apricots) 1/4 c Frozen egg substitute;thawed 1 tb Ginger juice 1/3 c Cake flour 1 ts Baking powder 1/2 ts Baking soda Note: To make ginger juice, place l (2 or 3-inch) piece ginger root in food processor. Puree, then wrap in cheesecloth and squeeze out juice. Butter l0-inch round glass tart or flan baking dish. Set aside. Blend together cream cheese, crystallized ginger, l/2 tsp. sugar and l/4 tsp. vanilla. Spoon cream cheese mixture into centers of apricot halves. Set aside. Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended. Stir together flour, baking powder and baking soda. Add apricot mixture to flour mixture, stirring just blended. Pour into prepared baking dish. Push filled apricots at random onto cake batter. Sprinkle with gingersnap cookies. Bake at 375 degrees about 20 minutes or until center of cake tests done. Serve warm with additional apricot puree if desired. For those interested each serving contains: l79 calories, l03 mg. sodium, 8 mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 0.27 gram fiber. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAA00014Date: 06/05/97 From: GHISLAINE DUMONT Time: 10:15am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Hersheys Low Fat Banana Bread Categories: Bananas, Desserts, Fruits, Low-fat Yield: 16 Servings 1/2 c Sour Cream, Imitation -- fat Free 2 ts Baking Soda 1 1/2 c Sugar 1/4 c Margarine -- softened 1/2 c Egg Beaters. 99% Egg Substitute -- thawed 3/4 ts Salt 3 c Flour 3 md Bananas -- mashed 1 ts Vanilla 12 oz Chocolate Chips -- low fat 1/2 c Nuts -- chopped Heat oven to 350F. Lightly spray two 9x5x3-inch loaf pans with non-stick vegetable cooking spray. In small bowl, stir together sour cream and baking soda; set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended. Add egg substitute and salt; beat well. Gradually add flour to sugar mixture, beating until well blended. Add sour cream mixture, banana and vanilla; beat until smooth. Fold in chips and nuts. Pour batter evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap. Cool completely before slicing. Nutrition facts: Serv size: 1 slice (53g), Servings: 32, Amount Per Serving: Calories 160 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Ice Cream, Low Fat, Fridge Categories: Diabetic, Desserts Yield: 8 Servings MMMMM------------------------INGREDIENTS----------------------------- 8 oz Pet Lite Milk 4 pk Sugar Substitute 1 ts Vanilla MMMMM-----------------ADD: ONE OF THE FOLLOWING---------------------- 1 Peach, peeled and diced 1 Banana 2 sl Pineapple with juice 4 oz Orange Juice 1 c Strawberries Directions: Mix all together and put in freezer of refrigerator until hardened. Remove - break up - put in blender and whip until creamy. Serve. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAA00015Date: 06/05/97 From: GHISLAINE DUMONT Time: 10:15am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Key Lime Pie I Low Fat Version Categories: Desserts, Pies Yield: 8 Servings 1 Whole graham cracker pie Crust, 9 inch 4 Whole egg yolks 1/2 c Key Lime juice 14 oz Eagle Brand Condensed Milk, FatFree 1 Whole lime zest Bake pie shell or use a graham cracker crust if you prefer. Beat yolks on medium speed until thick and lemon-colored. Heat juice in a saucepan over medium heat until thoroughly heated. Gradually stir about 1/4 of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly. Cook 2 minutes - stirring continually. Remove from heat and cool. Add sweetened condensed milk - stirring until mixture thickens. Spoon filling into crust. Refrigerate until thoroughly chilled. Beat cream with electric mixer at high speed until foamy. Add sugar, 1 tablespoon at a time until stiff peaks form. Spoon whipped cream onto pie. Refrigerate until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Low Calorie Low Fat Chocolate Chip Cookies Categories: Cookies, Desserts Yield: 2 1/2 dozen 1/2 c Granulated sugar 1/4 c Packed brown sugar 1/4 c Margarine, softened 1 ts Vanilla 1 Egg white 1 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Miniature semisweet Chocolate chips Heat oven to 375 degrees. Mix sugars, margarine, vanilla, and egg white in large bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool on wire rack. 1 cookie: 60 calories; 20 calories from fat; 2 gram fat; 0 mg cholesterol NOTES: These cookies are great. They are very sweet though. I've only used an egg white when I've made these. Also, the dough is kind of crumbly. I ended up kind of forming them with a spoon and my hands into little balls. My experience was that they only took about 8 minutes to bake. I let them cool on the sheets for about 5 minutes before easily moving them to cooling racks. The dough makes them look like they're not going to turn out, but I was pleasantly surprised the first time I made them. You won't be able to tell that they're low calorie and low fat. ENJOY! Let me know if you like them. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAA00016Date: 06/05/97 From: GHISLAINE DUMONT Time: 10:15am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Low Fat Alfredo Sauce Categories: Low fat, Sauces Yield: 1 Servings 1 cn Evaporated skim milk 6 oz Parmesan cheese, low fat -Pepper to taste Warm milk, add cheese until melted and thickened. Add pepper. I usually add a medium white sauce to make more and lighten the taste. Also, crab meat, broccoli, spinach, mushrooms can be added; mixed or separately. Have fun with it and pour over pasta. (White sauce is also good made with evaporated skim milk.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Basic Bread Crumbs/low Fat Categories: Mixes Yield: 3 Servings 6 sl Wonder Light Reduced (reduced-fat bread Butter Flavor Pam cooking Spray Spray both sides of each bread slice with Pam and bake in a 250~ oven until toasted. Turn slices over and toast until brown and dry. Crumb bread in food processor. Store in air-tight container in freezer and use as needed. Makes 3 (1 cup) servings. Per Serving. 0g fat, 80 calories, 0% fat, 2.6g protein, 0.5g carb, 0mg sodium, 0 mg cholesterol. MMMMM ... Backup not found: (A)bort (R)etry (S)lap nearest innocent bystander. --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAA00017Date: 06/05/97 From: GHISLAINE DUMONT Time: 05:22pm \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Low Fat Raspberry Cheesecake Categories: Cakes Yield: 15 Servings Crust----- 1 c Flour, all-purpose 1 c Brown sugar -- firmly packed 1 c Margarine, imitation 1 c Walnuts -- finely chopped Filling----- 8 oz Light cream cheese -- Softened 1 ts Vanilla 7 oz Marshmallow cream 8 oz Cool whip Lite -- thawed 1 pt Fresh raspberries Glaze----- 1 c Sugar 1 c Cornstarch 2 c Water 3 oz Sugar-free raspberry gelatin Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Cool. In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm. Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator. Makes 25 servings. Nutrient data per serving: 259 calories; 3 g protein; 40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Low Fat/low Cal Chicken Cacciatore Categories: Poultry Yield: 4 Servings 1/2 cn (7-1/2 oz) tomatoes 3/4 c Sliced fresh mushrooms 1/4 c Chopped onion 1/4 c Chopped green pepper 3 tb Dry red wine 1 Clove garlic -- minced 1/2 ts Dried oregano -- crushed 1/4 ts Salt ds Pepper 2 md Whole chicken breasts Skinned -- boned & split Paprika 2 ts Cornstarch 2 tb Cold water 4 oz Spaghetti -- cooked In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions, green pepper, wine, garlic, oregano, salt & pepper. Place chicken pieces on the tomato mixture in skillet. Bring to a boil; reduce heat; cover and simmer for 25 minutes. Keep warm. Combine cornstarch & cold water; stir into a skillet mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Arrange chicken and spaghetti on platter; spoon sauce over chicken. Calories: 283 per serving Fat grams: 4 grams per serving MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)