Recipe: Assorted Recipes (12) - 08-22-97 Recipe Swap (updated)
Recipe Collections12 ASSORTED RECIPES
Recipe Swap - August 22, 1997
RECIPES IN THIS FILE:
Curried Carrot and Apple Soup
Onion and Black-Eyed Pea Salsa
Skillet Sausage, Peppers and Potatoes (1990's)
Vegetarian Unstuffed Cabbage
Apple Butter
Cornbread
Indian Rice
Mushroom Strata
Low Fat White Sauce
Cheese Sauce
Grilled Chicken Jalapeno Burgers
Linda's Potato Wedges
CURRIED CARROT AND APPLE SOUP
Source: Sheryl Heller
Makes 4 servings
2 tsp sunflower oil
1 Tbsp mild curry powder
1 1/4 lbs carrots, chopped
1 large onion, chopped
1 tart baking apple, chopped
3 2/3 cups chicken broth
Salt and black pepper
Plain low fat yogurt and carrot curls, to garnish
Heat the oil and gently fry the curry powder for 2-3 minutes.
Add the carrots, onions, and apple, stir well, then cover the pan.
Cook over very low heat for about 15 minutes, shaking the pan occasionally until softened.
Spoon the vegetable mixture into a food processor or blender, then add half the broth and process until smooth.
Return to the pan and pour in the remaining broth. Bring the soup to a boil and adjust the seasoning.
Serve in bowls, garnish with a swirl of yogurt and a few curls of carrot.
ONION AND BLACK-EYED PEA SALSA
From: Carol Lee Lykins
1 large Texas sweet onion
1 cup cooked black-eyed peas*
1 can diced pimientos, drained**
1 cup diced green bell pepper
1/4 cup chopped jalapeno pepper
2 garlic cloves, minced
1/4 cup Italian salad dressing (a vinegar and sugar combination will work)
Salt to taste
Freshly ground black pepper
Combine ingredients together in a medium bowl. Cover and marinate in refrigerator overnight.
*Tastes good with pinto beans in place of the peas).
**I have used chopped tomatoes instead of pimientos and this gives color and a different flavor.
SKILLET SAUSAGE, PEPPERS AND POTATOES
Source: Robin Carroll-Mann, 1990's
6 ounces turkey sausages, Italian style
5 garlic cloves, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 medium onion, chopped
12 ounces red potatoes, sliced 1/4-inch thick
8 ounces (1 cup) stewed tomatoes
Tabasco sauce (to taste)
1 teaspoon olive oil
In a large, no-stick skillet, brown the sausages until they are firm enough to slice. Remove the sausages and slice; set aside.
Add oil to the skillet and heat over a medium-high flame. Add garlic, and fry about 10-15 seconds.
Add the vegetables and the partly cooked sausage, and fry, stirring, until the potato slices begin to brown.
Add the tomatoes and a few drops of Tabasco. Cover the skillet and turn the heat down to low. Simmer until potatoes are tender, about 15 minutes.
VEGETARIAN UNSTUFFED CABBAGE
Source: Natalie Frankel, 1990's
Makes 4-6 servings
1/2 head cabbage
Hot water
2 cups cooked rice (I use brown rice)
1/2 cup uncooked whole wheat couscous
1/4 cup raisins
1/2 cup fresh or frozen corn
1 (16 oz) can chopped tomatoes
1 (12 oz) can tomato sauce
1 tbsp brown sugar
1 tsp fresh lemon juice
1/4 tsp curry powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp ground coriander
1/8 tsp ground cloves
Pinch allspice
Slice cabbage diagonally. Pour hot water over it to make it limp. Drain.
Mix rice, couscous, raisins and corn and set aside.
Mix tomatoes with remaining ingredients and spread in bottom of a large ceramic casserole dish lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture.
Cover with foil. Bake at 325 degrees F for 30-45 minutes, until bubbly.
APPLE BUTTER
Adapted from source: Graham Kerr
4 medium apples (Granny Smith or Winesap)
1/4 cup unsweetened applesauce
1/4 cup water
1/8 cup raisins
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon grated lemon rind
Dash ground cloves
Dash ground allspice
1/4 teaspoon freshly grated nutmeg
Peel, core and slice apples. Combine apples, juice, 1/4 cup water and raisins. Bring to a boil. Cover and simmer until apples are softened (about 1 1/2 hours).
Process in a blender or food processor until smooth and return to the saucepan.
Continue to simmer on very low heat. Add remaining ingredients and cook another 30 minutes until very thick and a nice dark brown.
Store in refrigerator.
To Microwave (for 650 watt oven):
Combine apples, juice, water and raisins in casserole dish. Microwave on high (100%), covered, for 10 minutes. Stir halfway through. Process until smooth. Add remaining ingredients and microwave on medium (50%), covered, another 10 minutes. Stir halfway through. Uncover and cook on medium another 3 minutes or until it has thickened to your liking.
CORNBREAD
From: Risa G., NJ
For those southern folk and the northerners too!
1 cup flour
1 cup cornmeal
1/4 cup sugar (or even less--the original recipe called for 1/2 c.)
1 tsp. baking soda
1/2 tsp. salt
1 cup plain nonfat yogurt
1/2 cup Egg Beaters or other such substitute equal to 2 eggs
Mix dry ingredients together. Add yogurt and egg substitute. Mix well.
Bake at 400 degrees F in 8-inch square or round pan (I use a cast iron skillet sprayed with cooking spray) for about 20 minutes.
I've also halved this recipe to make 1 pan of cornsticks - in one of those cast iron pans that makes "muffins" shaped like ears of corn. They don't take quite as long to bake as the cornbread.
INDIAN RICE
From: Risa G., NJ
This is very nice with some stir fry veggies, especially Thai flavored.
3 1/2 cups water
2 cups basmati rice
1/2 tsp garam masala (or your favorite curry flavoring)
1/4 tsp turmeric (optional, but go lightly. This is bitter if overdone; very nice if you use a light touch)
4 or 5 cardamom pods (pick the cardamom seeds out and use them)
1/2 cup frozen peas
Cashew pieces
In saucepan, combine all ingredients except cashew pieces. Cook on low heat for about 18 minutes. About 3 to 5 minutes before rice is done tossing in a few cashew pieces is a very nice touch.
MUSHROOM STRATA
From: Risa G., NJ
Makes 9 servings (about 3- x 4-inches)
"Similar to a souffle, but really a lovely mushroom casserole. Our version of a quiche-good brunch item. Serve with tiny muffins and fresh fruit."
1 lb fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 tbsp margarine, softened
1/4 cup plain non-fat yogurt
1/4 cup light mayonnaise
12 slices bread, quartered
3/4 cup egg substitute
1 cup skim milk, divided use
1 (10 1/2 oz) can condensed cream of mushroom soup (undiluted)
1/4 cup grated low-fat cheese
Chopped parsley and paprika, to garnish
EARLY IN THE DAY OR THE DAY BEFORE:
Saute mushrooms, onions, celery and green pepper in margarine until tender. Drain off excess liquid. Remove from heat and add yogurt and mayonnaise.
Lightly oil a 9-by-13 inch baking dish. Line bottom with quartered bread (use half the quarters, remove crusts if desired). Pour vegetable/yogurt mixture over bread. Add remaining bread to form another layer.
Mix egg substitute and 1/2 cup milk and pour over bread. Cover and refrigerate one hour or longer. Overnight is fine.
ONE HOUR BEFORE SERVING:
Preheat oven to 300 degrees F.
Combine soup and remaining 1/2 cup milk and spread over casserole. Top with grated cheese.
Bake 1 hour. Garnish with parsley and paprika. Allow to set for a few minutes before cutting into squares. Serve warm.
Risa G.: Here are a couple of low fat sauces for pasta or anything really:
LOW FAT WHITE SAUCE
Serve over vegetables or use as a base for cheese sauce or country gravy.
1 tbsp cornstarch
2 tbsp flour
1 tsp lemon pepper
1 cup fat free milk
Place flour in a small saucepan and cook until toasted, but not browned. Stir constantly. Add cornstarch, lemon pepper and milk. Continue cooking, and stirring until thickened.
CHEESE SAUCE
1 tbsp Cornstarch
2 tbsp Flour
1 tsp Lemon pepper
1 cup fat free milk
1/4 cup grated Low fat cheese
Place flour in a small saucepan and cook until toasted, but not browned. Stir constantly. Add cornstarch, lemon pepper and milk. Continue cooking, and stirring until thickened. Add cheese and continue heating until cheese is melted and smooth.
Risa G., NJ: dawn, also a good way of losing weight is to try to bake what is considered a fattening thing but make it low fat or non-fat and that way you don't feel guilty after eating it:
CHOCOLATE CHEESE CAKE
Makes 16 servings
16 oz vanilla low fat yogurt
30 oz part-skim ricotta cheese
1/2 cup chocolate wafer crumbs (about 10 wafers)
2 egg whites
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 tbsp flour
2 tsp vanilla
GARNISHES:
Non-dairy whipped topping
Strawberry halves
Line two colanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
Sprinkle crumbs on bottom of a 9-inch springform pan.
In the bowl of a food processor, puree the drained ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa powder, flour and vanilla. Puree for 3 minutes.
Spoon the cheese mixture over the crumbs.
Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheesecake in oven for 1 hour or until cooled. Refrigerate until cold.
To serve, garnish with whipped topping and strawberry halves.
GRILLED CHICKEN JALAPENO BURGERS
From: Risa G., NJ
Makes 4 servings
3/4 lb ground chicken (or turkey)
1/2 cup fresh whole wheat bread crumbs
1 small carrot, peeled and grated
1 green onion, minced
2 tsp seeded, minced jalapeno pepper
1/2 tsp salt
FOR SERVING:
4 Kaiser rolls, toasted
Lettuce
Salsa
Preheat outdoor grill for cooking or preheat broiler.
In large bowl, combine the ingredients for the burgers. Shape mixture into four patties.
Place patties on cooking surface over hot coals or on broiler pan. Grill or broil 5 to 6 minutes each side or until golden and cooked through. Toast buns, split side down, during last 5 minutes of cooking time.
Serve burgers on toasted buns with lettuce and salsa.
LINDA'S POTATO WEDGES
From: Risa G., NJ
Makes 6 servings
1 tsp dried oregano leaves
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground black pepper
4 large baking potatoes (about 2 lbs), cut into 1-inch wedges
Vegetable oil
In small bowl, combine oregano, paprika, garlic powder and pepper.
Brush potato wedges lightly with oil and sprinkle with herb mixture.
Place on outer edges of grill over hot coals. Cover and cook 15 to 20 minutes or until tender, turning once.
Recipe Swap - August 22, 1997
RECIPES IN THIS FILE:
Curried Carrot and Apple Soup
Onion and Black-Eyed Pea Salsa
Skillet Sausage, Peppers and Potatoes (1990's)
Vegetarian Unstuffed Cabbage
Apple Butter
Cornbread
Indian Rice
Mushroom Strata
Low Fat White Sauce
Cheese Sauce
Grilled Chicken Jalapeno Burgers
Linda's Potato Wedges
CURRIED CARROT AND APPLE SOUP
Source: Sheryl Heller
Makes 4 servings
2 tsp sunflower oil
1 Tbsp mild curry powder
1 1/4 lbs carrots, chopped
1 large onion, chopped
1 tart baking apple, chopped
3 2/3 cups chicken broth
Salt and black pepper
Plain low fat yogurt and carrot curls, to garnish
Heat the oil and gently fry the curry powder for 2-3 minutes.
Add the carrots, onions, and apple, stir well, then cover the pan.
Cook over very low heat for about 15 minutes, shaking the pan occasionally until softened.
Spoon the vegetable mixture into a food processor or blender, then add half the broth and process until smooth.
Return to the pan and pour in the remaining broth. Bring the soup to a boil and adjust the seasoning.
Serve in bowls, garnish with a swirl of yogurt and a few curls of carrot.
ONION AND BLACK-EYED PEA SALSA
From: Carol Lee Lykins
1 large Texas sweet onion
1 cup cooked black-eyed peas*
1 can diced pimientos, drained**
1 cup diced green bell pepper
1/4 cup chopped jalapeno pepper
2 garlic cloves, minced
1/4 cup Italian salad dressing (a vinegar and sugar combination will work)
Salt to taste
Freshly ground black pepper
Combine ingredients together in a medium bowl. Cover and marinate in refrigerator overnight.
*Tastes good with pinto beans in place of the peas).
**I have used chopped tomatoes instead of pimientos and this gives color and a different flavor.
SKILLET SAUSAGE, PEPPERS AND POTATOES
Source: Robin Carroll-Mann, 1990's
6 ounces turkey sausages, Italian style
5 garlic cloves, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 medium onion, chopped
12 ounces red potatoes, sliced 1/4-inch thick
8 ounces (1 cup) stewed tomatoes
Tabasco sauce (to taste)
1 teaspoon olive oil
In a large, no-stick skillet, brown the sausages until they are firm enough to slice. Remove the sausages and slice; set aside.
Add oil to the skillet and heat over a medium-high flame. Add garlic, and fry about 10-15 seconds.
Add the vegetables and the partly cooked sausage, and fry, stirring, until the potato slices begin to brown.
Add the tomatoes and a few drops of Tabasco. Cover the skillet and turn the heat down to low. Simmer until potatoes are tender, about 15 minutes.
VEGETARIAN UNSTUFFED CABBAGE
Source: Natalie Frankel, 1990's
Makes 4-6 servings
1/2 head cabbage
Hot water
2 cups cooked rice (I use brown rice)
1/2 cup uncooked whole wheat couscous
1/4 cup raisins
1/2 cup fresh or frozen corn
1 (16 oz) can chopped tomatoes
1 (12 oz) can tomato sauce
1 tbsp brown sugar
1 tsp fresh lemon juice
1/4 tsp curry powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp ground coriander
1/8 tsp ground cloves
Pinch allspice
Slice cabbage diagonally. Pour hot water over it to make it limp. Drain.
Mix rice, couscous, raisins and corn and set aside.
Mix tomatoes with remaining ingredients and spread in bottom of a large ceramic casserole dish lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture.
Cover with foil. Bake at 325 degrees F for 30-45 minutes, until bubbly.
APPLE BUTTER
Adapted from source: Graham Kerr
4 medium apples (Granny Smith or Winesap)
1/4 cup unsweetened applesauce
1/4 cup water
1/8 cup raisins
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon grated lemon rind
Dash ground cloves
Dash ground allspice
1/4 teaspoon freshly grated nutmeg
Peel, core and slice apples. Combine apples, juice, 1/4 cup water and raisins. Bring to a boil. Cover and simmer until apples are softened (about 1 1/2 hours).
Process in a blender or food processor until smooth and return to the saucepan.
Continue to simmer on very low heat. Add remaining ingredients and cook another 30 minutes until very thick and a nice dark brown.
Store in refrigerator.
To Microwave (for 650 watt oven):
Combine apples, juice, water and raisins in casserole dish. Microwave on high (100%), covered, for 10 minutes. Stir halfway through. Process until smooth. Add remaining ingredients and microwave on medium (50%), covered, another 10 minutes. Stir halfway through. Uncover and cook on medium another 3 minutes or until it has thickened to your liking.
CORNBREAD
From: Risa G., NJ
For those southern folk and the northerners too!
1 cup flour
1 cup cornmeal
1/4 cup sugar (or even less--the original recipe called for 1/2 c.)
1 tsp. baking soda
1/2 tsp. salt
1 cup plain nonfat yogurt
1/2 cup Egg Beaters or other such substitute equal to 2 eggs
Mix dry ingredients together. Add yogurt and egg substitute. Mix well.
Bake at 400 degrees F in 8-inch square or round pan (I use a cast iron skillet sprayed with cooking spray) for about 20 minutes.
I've also halved this recipe to make 1 pan of cornsticks - in one of those cast iron pans that makes "muffins" shaped like ears of corn. They don't take quite as long to bake as the cornbread.
INDIAN RICE
From: Risa G., NJ
This is very nice with some stir fry veggies, especially Thai flavored.
3 1/2 cups water
2 cups basmati rice
1/2 tsp garam masala (or your favorite curry flavoring)
1/4 tsp turmeric (optional, but go lightly. This is bitter if overdone; very nice if you use a light touch)
4 or 5 cardamom pods (pick the cardamom seeds out and use them)
1/2 cup frozen peas
Cashew pieces
In saucepan, combine all ingredients except cashew pieces. Cook on low heat for about 18 minutes. About 3 to 5 minutes before rice is done tossing in a few cashew pieces is a very nice touch.
MUSHROOM STRATA
From: Risa G., NJ
Makes 9 servings (about 3- x 4-inches)
"Similar to a souffle, but really a lovely mushroom casserole. Our version of a quiche-good brunch item. Serve with tiny muffins and fresh fruit."
1 lb fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 tbsp margarine, softened
1/4 cup plain non-fat yogurt
1/4 cup light mayonnaise
12 slices bread, quartered
3/4 cup egg substitute
1 cup skim milk, divided use
1 (10 1/2 oz) can condensed cream of mushroom soup (undiluted)
1/4 cup grated low-fat cheese
Chopped parsley and paprika, to garnish
EARLY IN THE DAY OR THE DAY BEFORE:
Saute mushrooms, onions, celery and green pepper in margarine until tender. Drain off excess liquid. Remove from heat and add yogurt and mayonnaise.
Lightly oil a 9-by-13 inch baking dish. Line bottom with quartered bread (use half the quarters, remove crusts if desired). Pour vegetable/yogurt mixture over bread. Add remaining bread to form another layer.
Mix egg substitute and 1/2 cup milk and pour over bread. Cover and refrigerate one hour or longer. Overnight is fine.
ONE HOUR BEFORE SERVING:
Preheat oven to 300 degrees F.
Combine soup and remaining 1/2 cup milk and spread over casserole. Top with grated cheese.
Bake 1 hour. Garnish with parsley and paprika. Allow to set for a few minutes before cutting into squares. Serve warm.
Risa G.: Here are a couple of low fat sauces for pasta or anything really:
LOW FAT WHITE SAUCE
Serve over vegetables or use as a base for cheese sauce or country gravy.
1 tbsp cornstarch
2 tbsp flour
1 tsp lemon pepper
1 cup fat free milk
Place flour in a small saucepan and cook until toasted, but not browned. Stir constantly. Add cornstarch, lemon pepper and milk. Continue cooking, and stirring until thickened.
CHEESE SAUCE
1 tbsp Cornstarch
2 tbsp Flour
1 tsp Lemon pepper
1 cup fat free milk
1/4 cup grated Low fat cheese
Place flour in a small saucepan and cook until toasted, but not browned. Stir constantly. Add cornstarch, lemon pepper and milk. Continue cooking, and stirring until thickened. Add cheese and continue heating until cheese is melted and smooth.
Risa G., NJ: dawn, also a good way of losing weight is to try to bake what is considered a fattening thing but make it low fat or non-fat and that way you don't feel guilty after eating it:
CHOCOLATE CHEESE CAKE
Makes 16 servings
16 oz vanilla low fat yogurt
30 oz part-skim ricotta cheese
1/2 cup chocolate wafer crumbs (about 10 wafers)
2 egg whites
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 tbsp flour
2 tsp vanilla
GARNISHES:
Non-dairy whipped topping
Strawberry halves
Line two colanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
Sprinkle crumbs on bottom of a 9-inch springform pan.
In the bowl of a food processor, puree the drained ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa powder, flour and vanilla. Puree for 3 minutes.
Spoon the cheese mixture over the crumbs.
Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheesecake in oven for 1 hour or until cooled. Refrigerate until cold.
To serve, garnish with whipped topping and strawberry halves.
GRILLED CHICKEN JALAPENO BURGERS
From: Risa G., NJ
Makes 4 servings
3/4 lb ground chicken (or turkey)
1/2 cup fresh whole wheat bread crumbs
1 small carrot, peeled and grated
1 green onion, minced
2 tsp seeded, minced jalapeno pepper
1/2 tsp salt
FOR SERVING:
4 Kaiser rolls, toasted
Lettuce
Salsa
Preheat outdoor grill for cooking or preheat broiler.
In large bowl, combine the ingredients for the burgers. Shape mixture into four patties.
Place patties on cooking surface over hot coals or on broiler pan. Grill or broil 5 to 6 minutes each side or until golden and cooked through. Toast buns, split side down, during last 5 minutes of cooking time.
Serve burgers on toasted buns with lettuce and salsa.
LINDA'S POTATO WEDGES
From: Risa G., NJ
Makes 6 servings
1 tsp dried oregano leaves
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground black pepper
4 large baking potatoes (about 2 lbs), cut into 1-inch wedges
Vegetable oil
In small bowl, combine oregano, paprika, garlic powder and pepper.
Brush potato wedges lightly with oil and sprinkle with herb mixture.
Place on outer edges of grill over hot coals. Cover and cook 15 to 20 minutes or until tender, turning once.
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