Recipe: Assorted Recipes (37) - 01-16-98 Recipe Swap (updated)

37 ASSORTED RECIPES
Recipe Swap - January 16, 1998

RECIPES IN THIS FILE:
Italian Tortellini Stew
Caramelized Garlic Chicken
Taking the Fat Out of Coconut Milk
Baked Applesauce
Pan-Steamed Yellow Squash
Zucchini Saute
Crookneck Squash with Dill and Paprika
Sweet-and-Sour Yellow Squash with Mint
Curried Zucchini
Afghan Squash
Gingered Fruit Salad
Chilled Fruit Soup
Creole Sauce
Zucchini Pickles
Spiced Tea
Asian Slaw
Baked Pear Gratin
Rigatoni Puttanesca
Chinese Stir-Fried Vegetables Over Rice
Teriyaki Finger Steaks
Jicama and Watermelon Salsa
Duxelles
Risa's "Fusion" Eggbeaters Omelet
Red, White and Blue Coffeecake
Cucumber-Yogurt Dip
Lipton Onion Bread (bread machine)
Boboli Type Pizza Crust
Hot Jalapeno Bread (bread machine)
Orange-Glazed Brussels Sprouts and Carrots
Quick Potato Bean Salad
New York Pizza Dough
Broccoli Casserole
Easy Chicken with Spinach Fettuccine
Garam Masala Spice Mix
Zucchini and Tofu Mock Oyster Stir Fry
Stir-Fry Zucchini Toss
Sweet and Sour Zucchini

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ITALIAN TORTELLINI STEW
Source: Fast and Healthy Magazine, January 1996
From: Terry,tx
Makes 8 servings, 1 1/4 cups each

"Add tortellini to the rich Italian sauce when you come home from work. Supper's ready in 20 minutes."

1 medium onion, chopped
2 medium zucchini, cut in 1-inch cubes
2 cans (14 1/2 ounces each) vegetable or chicken broth
1 (28 ounce) can crushed tomatoes, undrained
1 (15 1/2 ounce) can great northern bean, rinsed and drained
2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) pkg. uncooked dry cheese-filled tortellini

Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on LOW setting for at least 6 hours.

When ready to serve, increase heat to HIGH setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft.

Terry's notes: I shredded the zucchini and also 1 large carrot. I used fresh tortellini (9 oz) and reduced the final cooking time to about 10 min. or till done. I also had to cut this recipe in half because my crock pot wouldn't hold it all.

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CARAMELIZED GARLIC CHICKEN
Source: Saving Dinner by Leanne Ely
From: Terry,tx
Makes 6 servings

"The Caramelized Garlic Chicken was just about the best chicken I've ever eaten, and my man, the one who had all but refused to eat any more chicken, loved it also." - BEV

3 teaspoons olive oil, plus additional for greasing foiled pan
6 cloves garlic, pressed
6 teaspoons brown sugar
6 boneless, skinless chicken breast halves

Heat oven to 500 degrees F. Line shallow roasting pan with foil, lightly grease the foil with a little oil.

Heat oil in small skillet over medium-low heat until hot. Add garlic and cook 1-2 minutes or until garlic begins to soften. (Don t let garlic get brown!) Remove from heat and stir in brown sugar until well mixed. Set aside.

Place chicken breasts on greased foil-lined pan, spreading the garlic mixture evenly over chicken.

Bake for 10-15 minutes or until chicken is fork-tender and juices run clear.

SERVING SUGGESTIONS:
Baked potatoes with all the fixin's (if you like, butter and sour cream), baked sweet potatoes, steamed broccoli.

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TAKING THE FAT OUT OF COCONUT MILK
Source: Nancy Lee, 1994

I was watching a Graham Kerr program on TV and he did this process for the coconut milk.

Put the coconut liquid in one of those pitchers where the spout is near the bottom and you can pour off only broth and not the fat. Refrigerate this mixture probably overnight until the oil at the top is congealed. (It will separate out.)

Remove the congealed oil from the spout and pour the coconut liquid into whatever you're making. He said you still get the flavor of coconut with most of the fat removed. By the way, I have one of those pitchers and it works beautifully.

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BAKED APPLESAUCE
Source: Mary Mootz, Cincinnati, Ohio
From: Csally/wv
Makes 2 servings

2 large tart apples, peeled and sliced
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Place apples in a 1-quart baking dish coated with nonstick cooking spray.

In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples.

Cover and bake at 350 degrees F for 40 to 45 minutes or until apples are tender.

Mash with a fork to desired consistency. Serve warm.

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PAN-STEAMED YELLOW SQUASH
Adapted from source: Monday to Friday Cookbook by Michele Urvator
Makes 4 to 6 servings

2 pounds yellow summer squash or zucchini (about 3 to 4 medium)
4 scallions (or 1/2 cup fresh herb leaves of your choice)
1/2 cup chicken broth or dry white wine
1 tbsp butter (optional)
Salt and freshly ground black pepper

Rinse the squash and trim the ends. Cut the squash lengthwise into quarters and cut away most of the seeds. Cur the remaining flesh into 1/2-inch chunks. Trim and thinly slice the scallions or mince the herb. Set aside.

Pour the broth into a large skillet and bring it to a boil over high heat. Add the squash, reduce the heat to medium, and simmer covered until just cooked through, about 3 minutes.

Uncover the skillet, add the scallions or herb, and evaporate the liquid over high heat until the squash begins to stick to the pan, about 1 minute.

Remove the pan from the heat and swirl in the butter if using. Season to taste with salt and pepper. Remove the squash with a slotted spoon and serve immediately.

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ZUCCHINI SAUTE
Source: Deb Kirwan, 1994 -adapted from: Monday to Friday Cookbook by Michele Urvater

1 lb zucchini or yellow squash (about 3 medium)
2 tbsp fresh herb leaves, such as tarragon, parsley or dill (optional)
1 shallot or 2 scallions (green onions; optional)
2 tbsp vegetable oil or butter*
Salt and freshly ground black pepper

Rinse the zucchini, trim the ends, and grate with the shredding disk of a food processor. Mince the herb and shallot, if using (trim and thinly slice the scallions).

Heat the oil in a large skillet over high heat. Add the shallot, if using, and saute for 1 minute. Add the grated zucchini and saute, stirring constantly, for 2 minutes. Add the herb and scallions, if using, and saute for 15 seconds. Season to taste with salt and pepper.

With a slotted spoon, remove the zucchini to a serving dish or plates
and serve immediately. Serves 4 to 6.

*While this cookbook is reasonably low-fat in approach, I still cut down some of the fats. I'd probably use less than 2 tbsp in this recipe.

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CROOKNECK SQUASH WITH DILL AND PAPRIKA
Source: Deb Kirwan, 1994 - adapted from: Faye Levy's International Vegetable Cookbook
Makes 4 main-dish servings with noodles or rice.

6 medium crookneck squash (1 1/2 lbs)
2 tbsp vegetable oil
1 medium onion, chopped
1 1/4 tsp sweet paprika
Pinch of hot paprika or cayenne pepper (optional)
Salt and freshly ground pepper
1 to 2 tbsp water (optional)
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
Hot cooked rice or noodles (for serving)

Cut off the thin neck of the squash. Quarter the rest lengthwise and cut each quarter into 2 pieces.

Heat oil in a medium saute pan over medium heat. Add onion and saute 5 minutes or until golden brown.

Add squash, sweet paprika, hot paprika, salt, and pepper and saute 1 minute, stirring to coat. Cover and cook over low heat, stirring occasionally, for 10 minutes or until tender. Check and add 1 to 2 tbsp water during cooking if needed. When squash is tender, if too much water remains in pan, uncover and boil to evaporate it.

Add dill and parsley and toss. Taste and adjust seasoning. Serve with rice or noodles.

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SWEET-AND-SOUR YELLOW SQUASH WITH MINT
Source: Deb Kirwan, 1994 - adapted from: Faye Levy's International Vegetable Cookbook
Makes 3 or 4 side-dish servings

2 tbsp vegetable oil
1 medium onion, chopped
1 pound crookneck squash or zucchini, cut into 1/2-inch slices
Salt and freshly ground pepper
About 1/3 cup water
1 tsp dried mint, crumbled
1 large clove garlic, minced
2 tsp sugar
1 tbsp plus 1 tsp strained fresh lemon juice, divided use

Heat oil in a medium saute pan, add onion, and saute over medium heat about 5 minutes or until golden. Add squash, salt, and pepper and saute 2 minutes.

Add 1/3 cup water, mint, garlic, sugar, and 1 tbsp lemon juice. Cover and cook over medium heat, stirring occasionally, about 7 minutes or until squash is tender and absorbs most of liquid; add a little more water during cooking if pan becomes dry.

Add remaining lemon juice. Taste and adjust seasoning. Serve hot or cold.

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CURRIED ZUCCHINI
Source: Eater's Choice by Goor
Makes 8 servings

"You can use this basic recipe for any vegetable."

1/2 cup chopped onion
1 clove garlic, minced
3 tbsp olive oil
1/2 tsp salt
1/2 to 1 tsp ground turmeric
1/4 to 1/2 teaspoon ground cumin
1/2 tsp red pepper flakes (optional)
3 zucchini, sliced (about 3 cups)
2 tomatoes, chopped

In a large skillet, saute onion and garlic in olive oil until soft.

Add salt, turmeric, cumin, and red peppers. Blend well. Stir in zucchini and cook until tender.

Stir in tomatoes and serve.

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AFGHAN SQUASH
Source: Eater's Choice by Goor
Makes 8 servings

1/2 cup sliced onion
2 tbsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground cloves
1 butternut squash, peeled and cubed (about 3 cups)
1 cup water

Saute onion in olive oil in a small casserole.

Stir in salt, cumin, coriander, cardamom, and cloves. Add squash and 1 cup water. Cook until tender.

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GINGERED FRUIT SALAD
Source: Elizabeth Powell
From: Csally/wv
Makes 8 servings

2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon grated lime rind
1/4 cup honey
1/2 cup candied ginger root, chopped finely

Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl.

Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, and marinate for at least 6 hours.

Serve chilled or at room temperature.

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CHILLED FRUIT SOUP
Source: Elizabeth Powell
From: Csally/wv
Makes 12 servings

1 1/2 cups prunes, pitted and chopped
1 cup dried apricots, chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples, peeled, cored, diced
1 whole lemon, sliced
1/4 teaspoon salt
1/2 cup cherries, pitted
Whipped cream (optional, for serving)

Soak dried fruits and tapioca in 2 quarts water 2-3 hours.

Combine remaining ingredients, except cherries, and add to first mixture. Bring to a boil and simmer 20-30 minutes.

Add cherries. Remove cinnamon stick and cloves. Chill.

If desired, serve topped with whipped cream.

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CREOLE SAUCE
Source: Curtis Jackson, 1994 - adapted from: Chef Paul Prudhomme's Louisiana Kitchen
Makes about 2 1/2 cups

"This sauce is terrific served with chicken, rabbit, shrimp, oysters or egg dishes, such as omelets, or served over Jambalaya."

Curtis: "You should be a reasonable capsicum lover to follow the cayenne and Tabasco amounts below. If you choose to cut the heat, try to cut back on cayenne first, Tabasco second. The Tabasco lends more flavor than the cayenne."

FOR THE SEASONING MIX:
2 whole bay leaves
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
FOR THE DISH:
4 tablespoons unsalted butter [I just used 1/4 cup of the chicken stock]
1 cup peeled and chopped tomatoes
3/4 cup chopped onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1 1/2 teaspoons minced garlic
1 1/4 cups chicken stock [I used Pritikin's fat free chicken stock]
1 cup canned tomato sauce
1 teaspoon sugar
1/2 teaspoon Tabasco

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery and bell peppers; then add the garlic and seasoning mix, stirring thoroughly. Saute until onions are transparent, about 5 minutes, stirring occasionally.

Stir in the stock, tomato sauce, sugar and Tabasco; bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors married, about 20 minutes, stirring occasionally.

Remove bay leaves before serving.

Curtis: "Since I grew up eating shrimp Creole, I made a triple recipe of the above and added 2 lbs. of shrimp meat (small shrimp would have been better, but we don't get them much in CA) about 10 minutes before serving over lots of Basmati rice."

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ZUCCHINI PICKLES
Source: Elizabeth Powell
From: Csally/wv
Makes 4 pints

2 pounds zucchini, sliced 1/8-inch thick
2 medium onions, sliced thin
1/4 cup salt
2 cups white vinegar
2 cups sugar
2 teaspoons yellow mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
1/4 teaspoon mustard powder

Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly.

Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes.

Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours.

Bring to a boil and cook for five minutes.

Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes.

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SPICED TEA
Source: Elizabeth Powell
From: Csally/wv
Makes 4 servings

3 cups pineapple juice
1/2 cup fresh lemon juice
3 cups cold water
3/4 cup brown sugar
3 whole cinnamon sticks
1 teaspoon ground cloves
2 teaspoons ground allspice
4 whole tea bags

Bring pineapple juice, lemon juice and 3 cups cold water to a boil.

Add sugar and spices and simmer 20 minutes.

Remove from heat, add tea bags, cover and steep 10 minutes.

Remove tea bags and strain. Serve hot or iced.

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ASIAN SLAW
From: Terry,tx

2 cloves garlic, minced
2 Tbsp. soy sauce
1 1/2 Tbsp, rice wine or white wine vinegar
1 Tbsp. minced fresh ginger root
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
1 head of Napa cabbage (about 1 lb.), thinly sliced
3 scallions, thinly sliced
2 carrots, thinly sliced
1 Tbsp. toasted sesame seeds

In bowl, whisk together garlic, soy sauce, vinegar, ginger, sesame oil and red pepper flakes.

Add cabbage, scallions and carrots. Toss to coat. Sprinkle with sesame seeds.

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BAKED PEAR GRATIN
Source: the California Culinary Academy
From: Csally/wv
Makes 6 servings

"Baked Pear Gratin is a simple dessert of baked pears, ground almonds, and date sugar. When it is baked, then broiled, the date sugar turns the pears a rich golden color."

4 medium winter pears, such as Bosc
1 tablesp-oon lime juice
2 tablespoons dark rum
2 tablespoons ground almonds
1/2 teaspoon ground cinnamon
1 tablespoon date sugar

Preheat oven to 375 degrees F. Lightly oil a large baking dish.

Peel, core, and thinly slice pears and layer in bottom of baking dish. Sprinkle with lime juice and rum.

Combine almonds, cinnamon, and date sugar. Sprinkle over pears. Cover pan with aluminum foil and bake for 40 minutes. Remove aluminum foil and place pan under broiler. Broil to a light golden brown (3 to 5 minutes), and serve immediately.

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RIGATONI PUTTANESCA
Source: Bill,DC
From: Csally/wv
Makes 6 servings

1 pound Rigatoni pasta, uncooked
3 tablespoons olive oil
1 tablespoon minced garlic
6 tablespoons Kalamata olives, julienne
3 tablespoons chopped fresh parsley
1 1/2 teaspoons capers
3 pounds plum tomatoes, drained
1 1/2 teaspoons chiffonade fresh basil
1 dash salt
3/4 cup grated parmesan cheese

Put a large pot of salted water on the stove to boil for the rigatoni. Cook al dente according to the package. Shock rigatoni by plunging into ice water and stop the cooking process. Do not allow pasta to over cook. 85

Coat large skillet with olive oil and saute garlic until it turn white, do not allow to brown or it will become bitter.

Add olives, parsley and capers; saute briefly. Add tomatoes and simmer for 10 minutes. Add basil and salt.

Heat a fresh pot of water on the stove to boil and reheat pasta in batches. Put pasta in a large bowl after heating and put enough sauce to cover, toss with grated parmesan cheese.

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CHINESE STIR-FRIED VEGETABLES OVER RICE
Source: the California Culinary Academy
From: csally
Makes 6 servings

1 cup thinly sliced onion
1 teaspoon minced garlic
1 teaspoon grated ginger root
1/4 cup dry sherry
1 cup sliced bok choy
1/2 cup broccoli florets, broken into pieces
1/2 cup sliced mushrooms
1/2 cup julienned red bell pepper
1/4 cup defatted chicken stock
1 cup mung bean sprouts
1/2 teaspoon Chinese five-spice powder*
1 tablespoon low-sodium soy or tamari sauce, or to taste
1 tablespoon arrowroot powder
Hot cooked rice (for serving)

In a wok or large skillet over medium-high heat, saute onion, garlic, and ginger root in sherry for 5 minutes, stirring frequently.

Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes).

Add bean sprouts and cook 1 minute.

In a small bowl combine five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens (about 1 minute).

Serve hot over rice.

*Chinese five-spice powder, is a blend that typically includes fennel seed, cloves, Szechwan peppercorn, cinnamon, and anise, is available in Chinese markets.

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TERIYAKI FINGER STEAKS
(George Foreman grill)
Source: Taste of Home magazine
From: Terry,tx
Makes 6 servings

2 pounds boneless sirloin steak
1/2 cup soy sauce
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons minced onions
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 teaspoon ground ginger
1/8 teaspoon ground black pepper

Trim fat from steak and slice lengthwise into 1/2-inch strips; place in a large glass bowl; set aside.

Combine remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2-3 hours.

WHEN READY TO COOK:
Drain, discarding marinade. Loosely thread meat strips onto skewers.

Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches desired doneness. (If using the George Foreman grill, check for doneness after 3 or 4 minutes.)

Remove from skewers and serve.

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SPICY TURKEY LOAF
Source: Chef Paul Prudhomme's Fork in the Road
From: Pat, CT

(Pat's note: It's a meatloaf, improvise! As Chef Paul would say.)

FOR THE SEASONING MIX:
1 tbsp salt
1 tbsp paprika
1 1/2 tsp. dried basil
1 tsp. onion powder
1 tsp. dry mustard
1 tsp. ground cumin
3/4 tsp. garlic powder
3/4 tsp. ground black pepper
1/2 tsp. ground white pepper
1/4 tsp. ground cayenne pepper
1/4 tsp. ground allspice
FOR THE VEGETABLE MIXTURE:
1 1/2 cups chopped onions
3/4 cup chopped bell pepper
1/2 cup chopped celery
1 tbsp fresh minced garlic
2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
1 1/2 cups evaporated skim milk
FOR THE LOAF:
1 1/4 cups bread crumbs
4 oz. egg substitute (or just an egg, whipped, is what I use!)
1 3/4 lbs. ground turkey

Combine seasonings in a small bowl.

Saute onions, bell peppers, celery and 3 tablespoons of seasoning mix in a non-stick skillet over high heat, 2-3 minutes.

Add garlic, vinegar, Worcestershire sauce and cook, stirring to keep from sticking. Stir in evaporated milk and cook until mix comes to a boil. Remove from heat and let cool to room temperature.

Preheat oven to 300 degrees F.

When veggies are cool enough to handle, place in a large bowl, add remaining seasonings, breadcrumbs, beaten egg or egg substitute and turkey, mixing gently with your hands. Do not overmix. Shape into loaf in a 12x9x3-inch loaf pan.

Bake until done, about 40-45 minutes.

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JICAMA AND WATERMELON SALSA
Source: The Vegetarian Table: Mexico by Victoria Wise
From: Pat, CT

1 small or 1/2 medium jicama (1/2 pound), peeled and cut into 1/8-inch dice
1/2 pound watermelon, peeled and cut into 1/8-inch dice
1 scallion, trimmed and minced
1 tablespoon fresh lime juice
1 tablespoon shredded fresh mint leaves

Toss together the jicama, watermelon, scallion and lime juice in a bowl. Set aside to marinate for 15 minutes or so.

Mix in the mint and serve while still fresh and crunchy.

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DUXELLES
From: linda/tennessee

This can be frozen and broken into chunks to use a little section at
a time. You can put duxelles on beef wellington.

1/2 lb mushrooms
2 tbsp butter
1/4 cup chopped onion or 2 tbsp chopped shallots
3 tbsp olive oil

Chop very fine fresh mushrooms. Squeeze in a cloth, twisting to extract as much moisture as possible. Set aside.

Cook the onion in the butter and oil.

Add the mushrooms; saute on high heat until the mushroom moisture is absorbed. Stir a lot.

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RisaG., NJ: Here is a recipe I just came up with and it was really delicious, for those of us always watching the waistline:

RISA'S "FUSION" EGGBEATERS OMELET
Makes 1 serving

4 stalks baby bok choy, sliced lengthwise (or 1/4 small cabbage)
1/4 red bell pepper, cut into 1/4-inch slices
1 mushroom, sliced
1 garlic "leek" or 1 clove garlic, minced
1 handful of cooked black beans (optional)
1/2 cup eggbeaters
1/4 tsp each: ground cumin, ground coriander and garlic powder
Pinch of salt
TO GARNISH:
Low fat or fat free sour cream, chopped fresh cilantro and a little tomato salsa.

Spray non-stick pan with PAM spray. Place over medium heat. Saute the bell pepper strips, the mushroom slices and the garlic or Chinese garlic "leek". Saute until peppers are soft, mushrooms are lightly brown and the leeks are fragrant.

Add bok choy and saut just until wilted.

Add a handful of black beans, the eggs and spices. Cook until eggs are set. Flip 1/2 of the omelet over and cook one more moment.

Serve with low fat or fat free sour cream, chopped cilantro and a little tomato salsa.

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RisaG., NJ: This is really delicious. I have made it with only dried strawberries and it was wonderful. Thank God for Richard Simmons!!

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RED, WHITE AND BLUE COFFEECAKE
Source: Richard Simmons Farewell to Fat
Makes one (9x9-inch) cake

FOR THE CRUMBLY TOPPING:
1/4 cup all purpose flour
2 Tbsp. packed light brown sugar
1/2 tsp. ground cinnamon
1 Tbsp. light butter
FOR THE CAKE:
2 cups all purpose flour
3/4 cup white granulated sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 cup fat free milk
1/4 cup egg substitute
1/4 cup light butter, melted
1 tsp. vanilla extract
1 cup each blueberries and cranberries (or 2 cups blueberries)

Preheat oven to 375 degrees F. Coat 9x9x2-inch baking pan with cooking spray.

TO PREPARE THE TOPPING:
In a small bowl, combine 1/4 cup flour, brown sugar and cinnamon. With fingers or two knives used like scissors, cut in 1 tablespoon butter until mixture is crumbly. Set aside.

TO PREPARE THE CAKE:
In large bowl, combine 2 cups flour, white sugar, baking powder, and salt; set aside.

In 2 cup liquid measure, combine milk, egg substitute, melted butter and vanilla. Add liquid ingredients to flour mixture. Using electric mixer, beat together about 30 seconds.

Fold in berries. Pour batter into prepared pan. Cover batter evenly with topping mixture.

Bake 50 minutes or until wooden pick inserted in center of cake comes out clean. Best served warm, but also delicious cold.

Note: I made it with re-hydrated dried strawberries instead of the other fruit and it came out wonderful. Also, I made an error in the amounts of milk and sugar (the type in the book was too small) and it still came out pretty good - especially in the center of the cake.

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CUCUMBER-YOGURT DIP
From: Suzie/Iowa

1 med cucumber, pared, seeded, and coarsely grated
1 teaspoon minced scallion
1/2 garlic clove, mashed with 1/4 teaspoon salt
1/8 teaspoon ground cumin
Dash white pepper
1/2 cup plain low fat yogurt

Squeeze and discard liquid from cucumber.

In bowl combine cucumber, scallion, and seasonings; add yogurt and stir to combine.

Serve at room temperature or chilled.

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LIPTON ONION BREAD (bread machine)
From: Donna/TN

7 oz water
1 envelope Lipton onion soup mix
2 cups bread flour
2 tsp yeast

Use LIGHT crust setting.

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CarolB, FL: Here is one I want to try:

BOBOLI TYPE PIZZA CRUST
Adapted from source: Marcia
Makes 4 servings

1 cup water
3 cups flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons yeast
1 teaspoon minced garlic
2 teaspoons grated Parmesan cheese (Kraft Free)
1/2 teaspoon Italian seasoning
Parmesan cheese (to sprinkle on top)

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting.

When complete, form two crusts on pizza pans, sprinkle with the remaining parmesan cheese, cover and let rise again.*

Bake at about 450 degrees F for 5-10 minutes or until light brown.

Cool completely, then wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.

*TO MAKE RIGHT AWAY:
Roll out the dough. Place on two pizza pans. Add toppings of your choice (one of our favorite toppings is pizza sauce, Andouille sausage, artichoke hearts, dollops of pesto and grated mozzarella cheese.) Bake at 425 degrees F for 10 to 12 minutes.

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HOT JALAPENO BREAD (bread machine)

"It makes deliciously unusual sandwiches. The wild, spicy flavor contrasts well with cheese and cucumbers, cold roast beef, and chicken. Have a pitcher of iced tea handy!"

FOR 1 (1 LB)
1 pkg active dry yeast
1 cup unbleached flour
1 cup bread flour
2 tbsp chopped jalapeno peppers, or to taste
1 tbsp shredded Monterey jack cheese
1 tbsp sugar
1 tsp salt
7/8 cup water (or adjust as needed)

FOR 1 (1 1/2 LB) LOAF:
1 pkg active dry yeast
3 cups bread flour
3 tbsp chopped jalapeno pepper, or to taste
1/2 cup shredded Monterey jack cheese
1 1/2 tbsp sugar
1 1/2 tsp salt
1 1/4 cup water (or adjust as needed)

Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start.

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ORANGE-GLAZED BRUSSELS SPROUTS AND CARROTS
Makes 4 side-dish servings

2 cups fresh brussels sprouts (or one 10-ounce package frozen Brussels sprouts)
3 medium carrots, cut lengthwise into quarters, then into 1-inch pieces
1/3 cup orange juice
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt

Cut brussels sprouts in half. In a medium saucepan combine sprouts and carrots. Cook, covered, in a small amount of boiling water for 10 to 12 minutes or till crisp-tender. Drain well. Return all of the vegetables to pan.

In a small bowl stir together the orange juice, cornstarch, sugar, nutmeg (if desired), and salt. Add to brussels sprouts and carrots. Cook and stir the mixture over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve immediately.

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QUICK POTATO BEAN SALAD
Makes 4 side dish servings

1 (16 ounce) can sliced white potatoes, rinsed and drained
1 1/4 cups cooked or canned chickpeas (garbanzo beans), rinsed and drained (about 3/4 of a 15 ounce can)
1/2 cup sliced celery
1/4 cup sliced pitted ripe olives
2 tablespoons sliced green onion
1/4 cup reduced-calorie Italian salad dressing
1/2 cup cherry tomatoes, quartered
2 yellow or green sweet peppers, halved and seeded, or lettuce leaves (optional, for serving)

In a large bowl combine the potatoes, chickpeas, celery, olives, and green onion. Add the salad dressing; toss gently to coat the
vegetables. Cover and chill at least 2 hours.

At serving time, stir in the cherry tomatoes. Spoon salad mixture into the sweet pepper halves or serve on lettuce leaves, if desired.

MAKE AHEAD TIP:
Stir vegetables and salad dressing together. Cover and refrigerate for 2 to 24 hours.

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NEW YORK PIZZA DOUGH
Source: Carol Burciaga (CarolB, FL)

3 cups flour
1 1/2 packages active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 1/4 cups hot water
Your choice of topping

Mix flour, yeast, sugar and salt in food processor. Add 1 1/4 cups hot water (110-120 degrees F). Knead dough in processor just until a soft ball forms, adding more flour or water if needed. Let rise in oiled bowl.

Punch down and stretch into round. Place in pizza pan and apply toppings as desired.

Bake at 450 degrees F for 10 minutes or until done.

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BROCCOLI CASSEROLE
From: SueA, CA
Makes 4 servings

1/2 cup water
1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
1 1/2 teaspoons cornstarch
1/4 teaspoon dried whole thyme
Dash ground black pepper
1/2 cup fat free evaporated milk
2 tablespoons Neufchatel cheese, softened*
1 tablespoon grated Parmesan cheese

Bring water to a boil in a saucepan; add broccoli and cook according to
package directions. Remove broccoli from saucepan, reserving liquid in pan. Add onion to pan and cook 5 minutes or until tender.

Combine cornstarch, thyme, pepper and evaporated milk; add to onion mixture, and cook over medium heat, stirring constantly, until bubbly. Boil 1 minute, stirring constantly.

Remove sauce from heat; stir in Neufchatel cheese and broccoli. Spoon mixture into serving bowl, and sprinkle with Parmesan cheese.

*Substitute a light cream cheese for Neufchatel cheese if you want.

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EASY CHICKEN WITH SPINACH FETTUCCINE
Source: Southern Living Annual
From: SueA, CA
Makes 6 servings

4 (4 ounces each) boneless, skinless chicken breast halves
1/4 teaspoon freshly ground pepper
1 cup chopped onion
1 clove garlic, minced
1 (14 l/2 ounce) can stewed tomatoes, undrained and chopped
1/2 cup Chablis or other dry white wine
1 (4 ounce) can mushroom stems and pieces, drained
1 bay leaf
1/4 teaspoon salt
4 cups cooked spinach fettuccine (cooked without salt or fat)
1 tablespoon minced fresh parsley (to garnish)

Cut chicken into bite-size pieces, and sprinkle with pepper.

Coat a large skillet with cooking spray; place over medium heat until hot. Saute chicken until lightly browned. Remove from skillet; set aside.

Saute onion and garlic in skillet until browned.

Add tomatoes, wine, chicken, mushrooms, bay leaf and salt; stir well. Simmer, uncovered, 15 minutes.

Spoon fettuccine onto serving platter. Remove bay leaf. Arrange chicken and vegetables on fettuccine; sprinkle with parsley.

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GARAM MASALA SPICE MIX
From: SueA, CA

2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
1 tbsp ground black pepper
1/2 tbsp ground cinnamon
1/2 tbsp ground cloves
1/2 tbsp ground nutmeg

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CURRY
From: SueA, CA

1 tablespoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin seed
1/4 teaspoon coarse red chile pepper

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ZUCCHINI AND TOFU MOCK OYSTER STIR FRY
Source: The Garlic Lovers Cookbook by Gilroy Garlic Festival Staff, 1980's
From: SueA, CA
Makes 4 servings

3 tbsp. oil (1/2 vegetable oil, 1/2 sesame oil)
3 to 4 cloves fresh garlic, chopped
2 cups sliced zucchini
1/2 cup sliced fresh mushrooms
2 cups tofu, cut in 1/2-inch cubes
1 tbsp. soy sauce
1/3 cup oyster sauce
Sesame seeds (for garnish)

Heat oil in wok or frying pan over medium-high heat. Add garlic, zucchini and mushrooms. Stir fry until zucchini starts to brown (about 2 minutes).

Add tofu and toss. Reduce heat to low-medium. Mix soy sauce and oyster sauce and pour over. Toss and cook, covered, 2 to 3 minutes.

Remove cover and cook another minute or so until sauce thickens.

Sprinkle with sesame seeds.

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STIR-FRY ZUCCHINI TOSS
Source: Southern Living Annual recipes
From: SueA, CA
Makes 6 to 8 servings

2 tablespoons vegetable oil
4 stalks celery, cut into 1/2-inch pieces
1 large green bell pepper, cut into strips
1 medium onion, cut into strips
3 medium zucchini, cut into 1/4-inch slices
2 tablespoons chopped fresh parsley
1 teaspoon seasoned salt
1 teaspoon paprika

Heat electric wok or skillet at 325 degrees F for 2 to 3 minutes; add oil, and heat 2 minutes. Add celery, green pepper, and onion; stir-fry 2 minutes.

Add zucchini, and stir-fry 5 minutes or until crisp-tender.

Stir in parsley and seasonings. Serve immediately.

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SWEET AND SOUR ZUCCHINI
Source: California Honey Advisory Board
From: CC/CA
Makes about 2 quarts, 24 servings

1 1/2 tablespoons chopped onions
1 cup white wine vinegar
1/2 cup chopped green bell peppers
1/2 cup celery, diced
1/2 cup mushrooms, thinly sliced
7 small zucchinis, thinly sliced
1/2 cup honey
1 teaspoon ground black pepper
1/3 cup vegetable oil
1 teaspoon salt

Combine all ingredients in large bowl. Cover and refrigerate overnight.

Drain and serve chilled or at room temperature.