more odds and ends -- last post

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " >

<Summ>

<Nam>

Pie Dough

</Nam>

<Nam>

Rhubarb And Strawberry Pie With Almond Crumb Topping

</Nam>

<Nam>

Very Berry Muffins

</Nam>

<Nam>

Zucchini-Corn Pancakes

</Nam></Summ>

<RcpE name= " Pie Dough " author= " foodtv.com " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Pie Dough

 

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Pie To send

WW 10+

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

pinch salt

2/3 cup lard

3 tablespoons ice water -- (3-4)

 

In a mixing bowl combine the flour and salt. Add the lard and work it in with

your hands until the mixture resembles coarse crumbs. Add the water, 1

tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in

plastic wrap and refrigerate for 30 minutes. Yield: 2 pie doughs

 

Y: 8 servings

 

Source:

" courtesy Emeril Lagasse, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2140 Calories (kcal); 139g Total Fat; (59% calories from fat); 26g

Protein; 191g Carbohydrate; 130mg Cholesterol; 6mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Pie

</CatT>

<CatT>

To Send

</CatT>

<CatT>

Ww 10+

</CatT>

</CatS>

<IngR name= " flour " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " pinch " ></IngR>

<IngR name= " lard " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " ice water " unit= " tablespoons " qty= " 3 " >

<IPrp>

(3-4)

</IPrp>

</IngR>

<DirS>

<DirT>

In a mixing bowl combine the flour and salt. Add the lard and work it in with

your hands until the mixture resembles coarse crumbs. Add the water, 1

tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in

plastic wrap and refrigerate for 30 minutes. Yield: 2 pie doughs

</DirT>

<DirT>

Y: 8 servings

</DirT>

</DirS>

<Srce>

courtesy Emeril Lagasse, 2000

</Srce>

</RcpE>

<RcpE name= " Rhubarb And Strawberry Pie With Almond Crumb Topping "

author= " foodtv.com " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Rhubarb And Strawberry Pie With Almond Crumb Topping

 

Recipe By :foodtv.com

Serving Size : 0 Preparation Time :0:00

Categories : Pie To send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 tablespoons butter

1 cup sugar

1 cup light brown sugar

1 lemon -- juiced

1 cup plus 1 tablespoon flour

2 pounds fresh rhubarb -- trim root end, peel

1/4 -inch thick

2 pounds strawberries -- hulled and sliced

1/4 cup rum

1 cup sliced almonds

1 unbaked 10-inch pie shell

8 scoops of vanilla bean ice cream

 

Preheat the oven to 350 degrees F. In a large sauté pan, melt 3 tablespoons of

the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1

tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the sugars.

Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue

to sauté for 3 minutes. Add the rum and carefully flame the mixture. Sauté for 1

minute. Mix thoroughly and remove from the heat. Cool the mixture. In a mixing

bowl, combine the remaining butter, brown sugar, flour and sliced almonds. Using

your hands, blend well, until the mixture resembles a crumb-like texture. Pour

the rhubarb and strawberry filling into the pie shell. Sprinkle the crumb

filling evenly over the fruit filling. Place the pie in the oven and bake for 45

minutes. Remove the pie from the oven. Let the pie cool before serving, about 10

minutes. Slice and serve warm with vanilla ice cream.

 

Source:

" Recipe courtesy Emeril Lagasse, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3276 Calories (kcal); 160g Total Fat; (43% calories from fat); 36g

Protein; 434g Carbohydrate; 217mg Cholesterol; 903mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit;

29 1/2 Fat; 22 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Pie

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " butter " unit= " tablespoons " qty= " 7 " ></IngR>

<IngR name= " sugar " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " light brown sugar " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " lemon " qty= " 1 " >

<IPrp>

juiced

</IPrp>

</IngR>

<IngR name= " plus 1 tablespoon flour " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " fresh rhubarb " unit= " pounds " qty= " 2 " >

<IPrp>

trim root end, peel and cut

</IPrp>

</IngR>

<IngR name= " -inch thick " qty= " 1/4 " ></IngR>

<IngR name= " strawberries " unit= " pounds " qty= " 2 " >

<IPrp>

hulled and sliced

</IPrp>

</IngR>

<IngR name= " rum " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " sliced almonds " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " unbaked 10-inch pie shell " qty= " 1 " ></IngR>

<IngR name= " of vanilla bean ice cream " unit= " scoops " qty= " 8 " ></IngR>

<DirS>

<DirT>

Preheat the oven to 350 degrees F. In a large sauté pan, melt 3 tablespoons of

the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1

tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the sugars.

Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue

to sauté for 3 minutes. Add the rum and carefully flame the mixture. Sauté for 1

minute. Mix thoroughly and remove from the heat. Cool the mixture. In a mixing

bowl, combine the remaining butter, brown sugar, flour and sliced almonds. Using

your hands, blend well, until the mixture resembles a crumb-like texture. Pour

the rhubarb and strawberry filling into the pie shell. Sprinkle the crumb

filling evenly over the fruit filling. Place the pie in the oven and bake for 45

minutes. Remove the pie from the oven. Let the pie cool before serving, about 10

minutes. Slice and serve warm with vanilla ice cream.

</DirT>

</DirS>

<Srce>

Recipe courtesy Emeril Lagasse, 2000

</Srce>

</RcpE>

<RcpE name= " Very Berry Muffins " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Very Berry Muffins

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Muffins To send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole-wheat pastry flour

1 cup all-purpose flour

1 tablespoon baking powder

2 teaspoons grated orange peel

1/2 teaspoon ground nutmeg or mace

1/4 teaspoon salt

2/3 cup soy milk

1/2 cup brown rice malt syrup or pure maple syrup

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh raspberries

 

Preheat oven to 350°F. Fill 8 to 10 standard muffin cups with paper liners or

coat with vegetable cooking spray.

 

In large bowl, stir together both flours, baking powder, orange peel, nutmeg and

salt. In medium bowl, whisk together soy milk, syrup, oil and vanilla until

combined.

 

Add soy milk mixture to flour mixture and stir with wooden spoon just to moisten

ingredients; do not overmix or muffins will be tough. Gently fold in most of

raspberries; reserve a few berries to sprinkle on top.

 

Spoon batter into prepared muffin cups, filling almost to rim. Sprinkle with

reserved berries. Fill any empty muffin cups halfway with water (this creates

steam for moister muffins and also helps prevent pan from warping).

 

Bake until muffin tops are just firm and golden brown, 20 to 25 minutes. Let

cool in cups 5 minutes, then transfer to wire rack to cool completely.

 

S: 8 D:Dairy-free A classic American treat, these whole-grain muffins are tender

and moist and make a wonderful addition to the dinner table bread basket. SRC:

Vegetarian Times Website CPR: Vegetarian Times 2000

 

PER MUFFIN: 240 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.;

83MG SOD.; 4G FIBER Recipe adapted from Meredith McCarty's Sweet and Natural

(St. Martin's Press, 1999).

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1076 Calories (kcal); 60g Total Fat; (49% calories from fat); 19g

Protein; 118g Carbohydrate; 0mg Cholesterol; 2018mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 11

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Muffins

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " whole-wheat pastry flour " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " baking powder " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " grated orange peel " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " ground nutmeg or mace " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " soy milk " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " brown rice malt syrup or pure maple syrup " unit= " cup "

qty= " 1/2 " ></IngR>

<IngR name= " vegetable oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " fresh raspberries " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

Preheat oven to 350°F. Fill 8 to 10 standard muffin cups with paper liners or

coat with vegetable cooking spray.

</DirT>

<DirT>

In large bowl, stir together both flours, baking powder, orange peel, nutmeg and

salt. In medium bowl, whisk together soy milk, syrup, oil and vanilla until

combined.

</DirT>

<DirT>

Add soy milk mixture to flour mixture and stir with wooden spoon just to moisten

ingredients; do not overmix or muffins will be tough. Gently fold in most of

raspberries; reserve a few berries to sprinkle on top.

</DirT>

<DirT>

Spoon batter into prepared muffin cups, filling almost to rim. Sprinkle with

reserved berries. Fill any empty muffin cups halfway with water (this creates

steam for moister muffins and also helps prevent pan from warping).

</DirT>

<DirT>

Bake until muffin tops are just firm and golden brown, 20 to 25 minutes. Let

cool in cups 5 minutes, then transfer to wire rack to cool completely.

</DirT>

<DirT>

S: 8 D:Dairy-free A classic American treat, these whole-grain muffins are tender

and moist and make a wonderful addition to the dinner table bread basket. SRC:

Vegetarian Times Website CPR: Vegetarian Times 2000

</DirT>

<DirT>

PER MUFFIN: 240 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.;

83MG SOD.; 4G FIBER Recipe adapted from Meredith McCarty & apos;s Sweet and

Natural (St. Martin & apos;s Press, 1999).

</DirT>

</DirS>

</RcpE>

<RcpE name= " Zucchini-Corn Pancakes " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Zucchini-Corn Pancakes

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Side Dish To send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

tomato salsa

2 ripe medium tomatoes -- diced

1 medium yellow bell pepper -- diced

1 medium clove garlic -- minced

1 small onion -- finely chopped (2/3

2 tablespoons chopped fresh cilantro

1 tablespoon minced jalapeño pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 medium zucchini -- shredded (2 cups)

1/4 teaspoon salt

2 teaspoons vegetable oil

2 ears fresh corn -- kernels cut from cob

2 large eggs -- beaten

1 cup all-purpose flour

1/2 cup low-fat milk or low-fat soy milk

2 tablespoons chopped fresh cilantro

2 teaspoons baking powder

1/4 teaspoon freshly ground pepper

 

Salsa: In medium bowl, mix all ingredients. Set aside.

 

Place shredded zucchini in colander in sink. Sprinkle with salt and let stand 10

minutes.

 

Meanwhile, preheat oven to 200°F. In large heavy skillet, preferably cast-iron,

heat oil over medium heat. Add corn kernels and cook, stirring often, until

lightly browned, about 5 minutes. Remove from heat and let cool 5 minutes.

Squeeze out as much moisture as possible from zucchini, using your hands.

Transfer to large bowl. Stir in beaten eggs, flour, milk, cilantro, baking

powder, pepper and cooled corn until blended.

 

Wipe out skillet. Coat with vegetable cooking spray, then heat over medium-low

heat until hot. For each pancake, add scant 1/4 cup batter to pan. Cook until

golden underneath, 2 to 3 minutes. Turn and cook until set, 2 to 3 minutes more.

Transfer to heatproof platter and keep warm in oven. Repeat with remaining

batter, removing pan from heat and coating with more cooking spray between

batches as necessary. Serve warm with salsa.

 

PER PANCAKE: 64 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 10G CARB.; 27MG

CHOL.; 83MG SOD.; 1G FIBER S:16 D: Ovo-lacto Kids and adults alike go crazy for

these yummy pancakes that are served with a fresh tomato salsa. SI:Meal plan:

Just add a tossed green salad topped with slices of avocado to complete the

meal.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 965 Calories (kcal); 22g Total Fat; (19% calories from fat); 37g

Protein; 163g Carbohydrate; 374mg Cholesterol; 2202mg Sodium

Food Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit;

2 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Side Dish

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " tomato salsa " ></IngR>

<IngR name= " ripe medium tomatoes " qty= " 2 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " yellow bell pepper " unit= " medium " qty= " 1 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " clove garlic " unit= " medium " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " onion " unit= " small " qty= " 1 " >

<IPrp>

finely chopped (2/3 cup)

</IPrp>

</IngR>

<IngR name= " chopped fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " minced jalapeño pepper " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " freshly ground pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " zucchini " unit= " medium " qty= " 2 " >

<IPrp>

shredded (2 cups)

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " vegetable oil " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " fresh corn " unit= " ears " qty= " 2 " >

<IPrp>

kernels cut from cob (1 cup)

</IPrp>

</IngR>

<IngR name= " eggs " unit= " large " qty= " 2 " >

<IPrp>

beaten

</IPrp>

</IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " low-fat milk or low-fat soy milk " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chopped fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " baking powder " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " freshly ground pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Salsa: In medium bowl, mix all ingredients. Set aside.

</DirT>

<DirT>

Place shredded zucchini in colander in sink. Sprinkle with salt and let stand 10

minutes.

</DirT>

<DirT>

Meanwhile, preheat oven to 200°F. In large heavy skillet, preferably cast-iron,

heat oil over medium heat. Add corn kernels and cook, stirring often, until

lightly browned, about 5 minutes. Remove from heat and let cool 5 minutes.

Squeeze out as much moisture as possible from zucchini, using your hands.

Transfer to large bowl. Stir in beaten eggs, flour, milk, cilantro, baking

powder, pepper and cooled corn until blended.

</DirT>

<DirT>

Wipe out skillet. Coat with vegetable cooking spray, then heat over medium-low

heat until hot. For each pancake, add scant 1/4 cup batter to pan. Cook until

golden underneath, 2 to 3 minutes. Turn and cook until set, 2 to 3 minutes more.

Transfer to heatproof platter and keep warm in oven. Repeat with remaining

batter, removing pan from heat and coating with more cooking spray between

batches as necessary. Serve warm with salsa.

</DirT>

<DirT>

PER PANCAKE: 64 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 10G CARB.; 27MG

CHOL.; 83MG SOD.; 1G FIBER S:16 D: Ovo-lacto Kids and adults alike go crazy for

these yummy pancakes that are served with a fresh tomato salsa. SI:Meal plan:

Just add a tossed green salad topped with slices of avocado to complete the

meal.

</DirT>

</DirS>

</RcpE></mx2>