Recipes Included On This Page Lamb Mediterranean Leek and Kasha Pie Lemon Chicken Cutlets Lemon Pudding Cake Lemon-Garlic Chicken Louisiana Roast Beef Low Fat Eggplant Parmigiana - 3 pts Lukin's Cranberry Walnut Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Mediterranean Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 lamb cutlets -- trimmed of fat 1 onion -- thinly sliced 2 red bell peppers -- seeded and thinly sliced 14 ounces plum tomatoes -- (1 can) 2 garlic cloves --crushed 3 tablespoons chopped fresh basil 2 tablespoons chopped pitted black olives Salt and ground black pepper 2 cups penne pasta -- prepared per its package instructions Place the lamb cutlets in a skillet over medium-high heat without any oil or fat and fry until golden brown. Add the onion and red peppers to the pan and cook until they are just softened. Add the plum tomatoes and break them up a little. Then, add the garlic and fresh basil. Cover and simmer for 20 minutes or until the lamb is tender. Stir in the olives, season to taste with the salt and black pepper and serve hot with the pasta. Contributed to the FareShare Gazette by Robin; 8 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 555 Calories; 13g Fat (21.5% calories from fat); 55g Protein; 52g Carbohydrate; 5g Dietary Fiber; 147mg Cholesterol; 197mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Leek and Kasha Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces kasha water 1 medium onion -- chopped 1 bunch leeks -- washed and sliced 1/2 teaspoon thyme 1/2 teaspoon marjoram 1 bay leaf 2 tablespoons vegetable oil 1 garlic clove 4 ounces tofu 1/4 pint white sauce -- see below 2 tablespoons soy sauce 1 ounce bread crumbs -----WHITE SAUCE----- 1 ounce margarine 1 ounce whole-wheat flour 1 pint soy milk Salt -- to taste Cover kasha with water and cook for 20 to 30 minutes. Add more water if necessary. Drain excess water. Preheat oven to 400F. Saute the onion, leeks, thyme, marjoram and bay leaf in the oil in a covered pot for 10 minutes. Line the base of an oiled casserole dish with the saute and cover with the cooked kasha. Put the garlic, tofu, white sauce and soy sauce in the blender and blend for 2 minutes. Pour over the kasha in the casserole. Top with the bread crumbs and bake for 40 minutes. WHITE SAUCE: Melt the margarine in a pot over low heat. Take the pot off the heat and stir in the flour. Cook for 5 minutes, stirring occasionally to make a roux. Set aside. Warm up the soy milk. Return the roux to a medium heat and add a little soy milk. Stir with a wooden spoon until smooth. Add the rest of the soy milk a little at a time, stirring till smooth after each addition. Add salt to taste. Makes 1 pint. Contributed to the FareShare Gazette by Chupa; 15 November 2003. Corrected for the FareShare Gazette by Art; 3 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 18g Fat (56.7% calories from fat); 9g Protein; 21g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 749mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Lemon Chicken Cutlets Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unseasoned dry breadcrumbs 2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried 1 1/2 teaspoons minced lemon peel 2 skinless boneless chicken breast halves 2 tablespoons olive oil Lemon wedges Mix first 3 ingredients on a large plate. Using a rolling pin, pound chicken between sheets of waxed paper to a scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover. Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges. Contributed to the FareShare Gazette by Dancer^; 26 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 15g Fat (55.1% calories from fat); 27g Protein; trace Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Fat. * Exported from MasterCook * Lemon Pudding Cake Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- separated 1 teaspoon grated lemon peel 1/4 cup lemon juice 3 tablespoons butter 1 1/2 cups milk 3/4 cup sugar 1/4 cup flour 1/8 teaspoon salt Beat egg whites until stiff peaks form set aside. Beat egg yolks and blend in lemon peel juice and butter and milk. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites. Spoon into crockpot. Cover and cook on high for 2 to 3 hours From Mable Hoffmans Crockery cooking Posted to MM-Recipes Digest V4 #082 by BobbieB1@aol.com on Mar 21, 1997 Contributed to the FareShare Gazette by Pat; 6 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 12g Fat (37.0% calories from fat); 6g Protein; 40g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Lemon-Garlic Chicken Recipe By :Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breast fillets 1/2 cup melted butter 3 cloves garlic -- crushed 3/4 cup dry bread crumbs 1/2 cup Parmesan cheese -- grated 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon salt pepper -- to taste juice of 2 lemons paprika -- to taste Rinse chicken and pat dry. Pound breasts between plastic wrap until they are a fairly consistent thickness, about one-half inch. Reserve about 2 tablespoons of butter and combine the remainder of the butter and garlic and set aside. Combine bread crumbs, Parmesan cheese, oregano and basil, salt and pepper. Dip chicken in butter/garlic mixture. Coat in bread crumb mixture. Roll tightly; secure with toothpicks. Arrange in nonstick baking pan. Drizzle with 2 tablespoons butter and lemon juice. Sprinkle with paprika. Bake at 325° for 50 minutes or until chicken is tender. Contributed to the FareShare Gazette by Art 11 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 18g Fat (72.3% calories from fat); 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 752mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Louisiana Roast Beef Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup onions -- chopped very fine 1/4 cup celery -- chopped very fine 1/4 cup bell peppers -- chopped fine 2 tablespoons unsalted butter 1 teaspoon salt 1 teaspoon white pepper 3/4 teaspoon black pepper 3/4 teaspoon minced garlic 1/2 teaspoon dry mustard 1/2 teaspoon ground cayenne 4 pounds boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. Contributed to the FareShare Gazette by Dancer^; 25 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 4g Fat (80.9% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 361mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Low Fat Eggplant Parmigiana - 3 pts Recipe By :Weight Watchers "Simply The Best Italian" Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant -- peeled and cut into 1/4 inch slices 1/2 teaspoon salt 1 1/2 cups Tomato-Herb Sauce, recipe below 6 tablespoons plain dried bread crumbs 3/4 cup shredded skim-milk mozzarella cheese 1. Set the eggplant in a single layer on paper towels and sprinkle with the salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels. 2. Preheat the oven to 350°F. Spray 2 baking sheets and an 8-inch square baking dish with nonstick spray. Arrange the eggplant slices in a single layer on the baking sheets. Bake until tender, 15-20 minutes. 3. Spread one-fourth of the tomato sauce in the baking dish. Top with some of the eggplant slices in a single layer, slightly overlapping if necessary. Sprinkle with one-third of the bread crumbs, one-fourth of the cheese, and another one-fourth of the sauce. Repeat the layer finishing with the cheese. Cover with foil and bake until heated through and bubbling, 30-40 minutes. Remove the foil; increase the oven temperature to 400°F and bake until the top is slightly crisp, about 15 minutes longer. Serve hot or warm. Tomato Herb Sauce - 1 pt 4 teaspoons Olive oil 12 plum tomatoes -- chopped (about 3 cups), or 1 (35-ounce) can best-quality Italian plum tomatoes, drained and chopped 2 tablespoons minced flat leaf parsley 2 tablespoons minced fresh basil -- or 1 teaspoon dried 1 tablespoon minced fresh oregano -- or 1 teaspoon dried 2 teaspoons minced fresh thyme -- or 1/2 teaspoon dried 1 garlic clove -- minced 1/4 teaspoon salt Freshly ground pepper -- to taste 1. Heat the oil in a nonstick saucepan, then add the tomatoes, parsley, basil, oregano, thyme, garlic, salt, and pepper. Cook, stirring frequently, until reduced to about 2 cups, about 15 minutes. Description: "This sauce enlivens even the plainest fare. Try it with pasta, meat, fowl, fish, or vegetables. It's fast and easy to make on the spur of the moment." Yield: "2 cups" POINTS per serving: 1. NOTES : Although the name of this dish might lead you to conclude it is from Parma, a city in northern Italy, it is definitely southern. In fact, some culinary scholars think that parmigiana is a corruption of the Sicilian dialectical word parmigiana, which means shuttered, perhaps referring to the overlapping layers of the vegetable. Regardless, you'll want to make a double batch: Reheat the leftovers and pile on crusty Italian bread for a fantastic sandwich. According to WW book: Per serving - 155 Calories, 5 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 360 mg Sodium 20 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 232 mg Calcium. Points per serving: 3. If not using the olive oil in the sauce, points are reduced to 2!] Contributed to the FareShare Gazette by Chupa 09 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; trace Fat (5.4% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 1 Vegetable. * Exported from MasterCook * Lukin's Cranberry Walnut Muffins Recipe By :U.S.A. Cookbook by Sheila Lukins Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup buttermilk 1/4 cup unsalted butter -- melted 1 tablespoon fresh lemon juice 1 cup fresh cranberries 1/2 cup coarsely chopped walnuts 1 teaspoon finely grated lemon zest Preheat the oven to 400F. Grease 12 regular muffin cups or line them with paper liners. Combine the flour, sugar, baking powder and salt in a bowl. Mix well and set aside. In another bowl, beat the eggs lightly. Stir in the buttermilk, melted butter and lemon juice. Add the egg mixture to the dry ingredients and mix until just combined. Fold in the cranberries, walnuts and lemon zest. Fill the muffin cups evenly with the batter. Bake in the center of the oven until a wooden pick inserted in the center comes out just clean, about 20 minutes. Cool the muffins in the pan on a rack for 15 minutes then unmold them onto a rack to cool completely. Yield : "12 muffins" Contributed to the FareShare Gazette by Chupa; 13 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 5g Fat (20.7% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 191mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

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