Recipes Included On This Page Easy Carrot Bread Eating Well's Bedeviled Eggs English Muffin Pizza Esther's Pineapple - Cheese Custard Pie Evil Jungle Prince with Mixed Vegetables - Keo's Thai Extra Quick n' Moist Marble Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Carrot Bread Recipe By : Reynolds Wrap Kitchens Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Carrots Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 tablespoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 1/2 cups sugar 4 eggs -- beaten 1 cup vegetable oil 3 cups shredded raw carrots 1/2 cup chopped nuts 1/2 cup raisins Reynolds Crystal Color Plastic Wrap Preheat oven to 350 degrees F. Grease bottoms only of two 8 x 4 x 2-inch loaf pans; set aside. In large bowl, combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add sugar, eggs and oil. Mix just until dry ingredients are moistened. Stir in carrots, nuts and raisins. Divide batter between greased pans. Bake until a wooden toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pans on wire rack. Wrap in plastic wrap. Serve with cream cheese spread, if desired. Makes 2 loaves. From http://www.rmc.com/wrap/ Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eating Well's Bedeviled Eggs Recipe By : Eating Well 11/12/93 Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Eggs Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Dozen eggs 1/2 c Fresh (not dry) breadcrumbs (from about 1-1/2 slices) 1/4 c Reduced-fat sour cream 2 T Chopped chives or scallions 1 T Dijon mustard salt and pepper -- to taste Paprika for garnish Lightly tap each egg with the back of a spoon to make a hairline crack. Place the eggs in a large saucepan and cover with cold water. Bring to a simmer and cook over medium heat for 9 minutes. Start timing as soon as the water begins to simmer. Drain immediately and set the pan and eggs under cold running water for 1 minute. Drain again and vigorously shake the eggs in the pan to loosen the shells. Peel the eggs and slice in half lengthwise. Scoop out yolks, reserving 6 for another use. Set aside the whites. In a small bowl, mash the remaining 6 yolks. Mix in breadcrumbs, sour cream, chives or scallions and mustard. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter. (The eggs can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. 35 calories per piece: 3g protein; 2g fat; 2g carbohydrate; 49mg sodium; 54mg cholesterol. Bedeviled Egg Variations: Curried Chutney Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons finely chopped fresh parsley, 1-1/2 teaspoon fresh parsley, 1-1/2 teaspoon curry powder, 1 teaspoon lemon juice, a pinch of cayenne, salt and pepper to taste. Garnish each deviled egg with a little chutney. Watercress & Roquefort Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons chopped fresh watercress, 1-1/2 tablespoon crumbled Roquefort cheese, 1 teaspoons lemon juice, salt and pepper to taste. Garnish each deviled egg with a watercress sprig. This version is slightly higher in fat, sodium and cholesterol. Mediterranean Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons chopped fresh parsley, 1 tablespoon capers, 1 teaspoon lemon juice, 1/2 teaspoon anchovy paste, salt and pepper to taste. Garnish each deviled egg with a slice of pitted black olive. Russian Eggs: Instead of mustard and chives, season the egg-yolk mixture with 1/2 teaspoon grated lemon zest, salt and pepper to taste. Garnish each deviled egg with a sprinkling of your favorite caviar. MM Norma Wrenn Posted on FareShare 10-10-98 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Pizza Recipe By : Diabetes Forecast, September, 1997 Serving Size : 12 Preparation Time :0:00 Categories : Ground Beef Healthwise Main Dishes Mushrooms Pizza/Calzones Snacks Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb lean ground beef 1/4 c chopped onion 1/4 c chopped green bell pepper 6 English muffins -- split 2 tsp margarine 1 8 oz can tomato sauce 1 tsp oregano 1 4 oz can mushroom stems and pieces-- drained 4 oz mozzarella cheese, partskim milk -- sliced Preheat oven to 350F. Brown ground beef with the pepper and onion. Drain. Split all the English muffins in half. Spread each half with margarine. Spread foil on a baking sheet. Place the muffin halves on top. Mix the tomato sauce with the oregano. Spread this mixture on the muffin halves. Now sprinkle on the mushrooms. Add the meat mixture, divided evenly among the muffins. Cover the meat mixture with the cheese. Heat the prepared muffins for about 15 minutes in the oven, or until cheese melts and the muffins begin to brown. - - - - - - - - - - - - - - - - - - NOTES : Nutrition Facts: (All exchanges are US) Serving size: 1/2 English muffin with toppings. Exchanges: 1 starch, 1 lean meat Amount per serving: Calories 141; Calories from fat 42; Total fat 5 grams; Saturated fat 2 grams; Cholesterol 17mg; Sodium 356mg; Carbohydrate 15 grams; Dietary fiber 1 gram; Sugars 2 grams; Protien 9 grams Posted to FareShare, 10/13/98 by Bright Larkin * Exported from MasterCook * Esther's Pineapple - Cheese Custard Pie Recipe By : Esther Guyer Serving Size : 1 Preparation Time :0:00 Categories : Cottage Cheese Desserts Pies & Tarts Pineapple Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baked pastry pie shell 1 pound cottage cheese 2 eggs 2 tablespoons flour -- rounded 1 cup sugar -- scant 2 cups milk 1 cup crushed pineapple -- drained nutmeg Preheat oven to 375F. Mix all filling ingredients together, except nutmeg. Pour into pie shell. Sprinkle nutmeg over custard. Bake for 20 minutes at 375F and then bake at 325F for 40 minutes. - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Guyer. Posted on FareShare 10-1-98 by Art Guyer at The Point * Exported from MasterCook * Evil Jungle Prince with Mixed Vegetables - Keo's Thai Recipe By : Keo's Thai Cuisine Serving Size : 4 Preparation Time :0:00 Categories : Thai Vegetables Vegetarian Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound mixed vegetables -- (see below) 6 small red chili peppers 1/2 stalk fresh lemon grass 2 kaffir lime leaves 2 tablespoons oil 1/2 cup coconut milk 1/4 teaspoon salt 10 sweet basil leaves (up to 15) 1 cup cabbage -- chopped List of acceptable vegetables: bell peppers, string beans, water chestnuts, tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, mushrooms. Cut vegetables into thin strips. Grind together red chili peppers, lemon grass and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add vegetables and cook for 5 minutes. Reduce heat to medium low. Stir in salt and basil. Serve on a bed of chopped cabbage. Makes 3 to 4 servings. Note: This is the most popular vegetarian dish at all of Keo's restaurants. Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Extra Quick n' Moist Marble Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Chocolate Desserts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup semisweet chocolate chips -- melted and cooled 3 cups unbleched all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 2 1/2 teaspoons baking powder 1/2 cup oil 1/2 cup unsalted butter -- melted and cooled 2 cups sugar 4 eggs 2 teaspoons vanilla 2 drops almond extract 1 cup milk 1/2 cup grated chocolate -- or minced chips opt. Preheat oven to 350 F. Lightly grease a 10 inch springform pan, a 9 by 13 inch pan, or two 9 by 5 inch loaf pans. Melt chocolate and set aside. In a medium bowl, using a large whisk, blend the flour, baking soda, baking powder and salt. Make a well in the center and blend in the oil, butter, sugar, eggs, vanilla, almond extract and milk. Stir to make a smooth batter. Remove about 1 cup of batter and stir cooled chocolate into it. If using chocolate chips, stir them into white batter. In prepared pan, place three-quarters of the remaining batter, then the chocolate batter, then top with remaining white batter. It does not matter if batters are not evenly dispersed. Top batter can be dropped in dollops or spread on. Bake until cake(s) test done - 55 to 60 minutes (depending on pan). Cake will be set on top. Posted on FareShare 10-98 by Iara - - - - - - - - - - - - - - - - - -

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