Recipes Included On This Page OatNut Bread Stuffing Oven Chicken Stew (Lower Fat) Oven-Fried Crab Cakes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * OatNut Bread Stuffing Recipe By : Hanneman : Riverside CA 1990's Serving Size : 8 Preparation Time :1:00 Categories : Stuffing Carrots Cranberries Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***STUFFING*** 1 pound Oatnut Bread -- preferably from Oroweat -- or homemade non-stick cooking spray 1/2 cup finely shredded carrots 1/2 cup finely sliced fennel bulb -- trimmed 1/4 cup chopped scallions with greens fresh herbs -- or poultry seasoning 1/4 teaspoon pepper 1 cup chopped apple -- cored 2 tablespoons dried cranberries ***LIQUIDS*** 1/2 teaspoon mushroom soup base -- such as better than bouillon -- dissolved in 1/3 cup boiling water 1/2 cup unsweetened applesauce 1 teaspoon Butter Buds® -- sprinkles or olive oil Tear bread into small (1/2- to 3/4-inch pieces). Spread into a single layer in a shallow baking pan. Bake in a 300F for 10 to 15 minutes or till dry, stirring twice. Or let bread stand, covered, at room temperature for 8 to 12 hours. Spray a 2-quart pyrex (oven-proof and microwave-proof) casserole with nonstick coating. Combine the stuffing ingredients, reserving the liquids. Toss well to mix. Combine the liquids and drizzle onto the stuffing, toss to distribute. Add more water if moister dressing is desired. Bake stuffing at 350F covered for 35 minutes. Uncover and bake until thoroughly heated (15 minutes more). Adjust moisture with water or cover, as desired. VARIATION: Use a combination of celery and fennel. NOTES: This recipe was borrowed from Better Homes & Gardens Family Favorites Made Lighter (1992: Meredith Books 0696019809) because it was one of the first books we used for ideas for a heart-healthy diet. We used to start with a cracked wheat bread, add a sprinkling of oat bran for crunch and added 1/4 cup chopped walnuts. Then Oroweat came out with Oatnut: wheat, barley, oats, hazelnuts. That bread plus an apple doubled the fiber. [Per Serving: 160 Calories; 2.5 g total fat; 0 mg cholesterol; 5 fiber; Calories from Fat 13%] kitpath@earthlink.net Posted on FareShare 11-98 by kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 5439 0 2928 30 0 0 0 1337 3267 260 0 0 4188 0 * Exported from MasterCook * Oven Chicken Stew (Lower Fat) Recipe By : B: http://www.thriveonline.com/eats/recipe/recipe.html Serving Size : 8 Preparation Time :0:00 Categories : Stews Volume 2, Nov. '98 Carrots Chicken Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1 teaspoon vegetable oil 3/4 pound chicken thigh -- skinned, boned,cut in 1" pieces 3/4 pound chicken breast -- skinned, boned, cut in 1" pieces 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon pepper 2 cups baby carrots -- (about 10 ounces) halved lengthwise 6 medium red potatoes -- (about 1 3/4 pounds), each cut -- into 8 wedges 1 bay leaf 3 tablespoons all-purpose flour 1/2 teaspoon dried whole rosemary -- crushed 1/2 teaspoon dried whole thyme 1/4 teaspoon salt 2 tablespoons tomato paste 1 16 ounce can chicken broth -- (1/3 less-salt) 1 cup frozen green peas Coat a large oven-proof Dutch oven with cooking spray; add oil and place over medium heat until hot. Add chicken, garlic powder, paprika, and pepper; saute until chicken is browned. Remove from heat; add carrots, potatoes, and bay leaf. Set aside. Combine flour and next 3 ingredients in a small bowl. Combine tomato paste and broth; stir well. Gradually add broth mixture to flour mixture, blending with a wire whisk; add to Dutch oven. Cover and bake at 350* for 1 hour or until vegetables are tender. Stir in peas; cover and bake an additional 10 minutes. Discard bay leaf. Yield: 8 servings (about 226 calories per 1 1/4-cup serving). Nutrition information: Calories from fat 14%, Cholesterol 60 mg, Sodium 296 mg Formatted and posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven-Fried Crab Cakes -Homearts Recipe By : Homearts Archive Serving Size : 6 Preparation Time :0:45 Categories : Volume 2, Nov. '98 Crab Main Dishes Onions Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces lump crab meat 2 large egg whites 1 small onion -- grated 1 small zucchini; 6-oz -- coarsely shredded 2 tablespoons lowfat mayonnaise 1 tablespoon Worcestershire 2 teaspoons dry mustard 1/2 teaspoon salt finely crushed saltine crackers 1/2 bunch watercress TARTAR SAUCE: 1/2 cup lowfat mayonnaise 3 tablespoons sweet-pickle relish 1 teaspoon Dijon mustard 1. Prepare Tartar Sauce; cover and refrigerate. 2. Preheat oven to 450 degrees F. Pick over crab meat to remove any pieces of shell or cartilage. 3. In medium bowl, beat egg whites, onion, zucchini, mayonnaise, Worcestershire, dry mustard, and salt until blended; stir in crab meat and all but 2 tablespoons cracker crumbs. Shape crab mixture into six 3 1/2-inch patties (mixture is very soft and moist). Coat patties with remaining cracker crumbs. 4. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Place crab cakes in pan. Lightly spray crab cakes with nonstick cooking spray. Bake 15 to 20 minutes or until golden and cooked through, turning once. 5. Arrange crab cakes on platter. Garnish with watercress. Serve with Tartar Sauce. TARTAR SAUCE: In small bowl, combine 1/2 cup reduced-fat cholesterol-free mayonnaise dressing, 3 tablespoons sweet-pickle relish, and 1 teaspoon Dijon mustard until blended. Each serving: About 245 calories, 12 g fat, 80 mg cholesterol, 810 mg sodium. These golden crab cakes are baked, not fried in butter, and the tartar sauce, a lighter-than-ever version of the classic fish topping, is made with reduced-fat mayonnaise dressing and a little mustard to zip it up. © 1996 - - - - - - - - - - - - - - - - - -

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