1. Lamb
Stew with Rosemary courtesy of DailyInbox
2. 'Light'
Fudge Brownie Sundae courtesy of
RecipeSource.com
3. Louisiana
Red Beans and Rice courtesy of DailyInbox
4. Low
Fat Cream Cheese Spread courtesy of RecipeSource.com
5. Lowfat
Eggnog courtesy of RecipeSource.com
------------------------------------------------------
1. Meat
and Poultry:
Lamb Stew with Rosemary
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
___________________________________
INGREDIENTS:
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped,
plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 tablespoon plus 1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
______
2 cups steamed rice
TO PREPARE:
Place flour, salt, and pepper in a large plastic
bag. Add lamb, shaking
to coat evenly. Heat oil in a large skillet
over medium heat. Add lamb,
reserving flour. Saute 5 to 10 minutes, or
until lamb is browned evenly.
Add reserved flour and stir to blend. Add
tomatoes, mushrooms, garlic, bay
leaf, rosemary, and 1 tablespoon parsley.
Bring to a boil. Reduce heat to
medium-low. Cover and simmer 30 minutes.
Remove bay leaf. Stir in peas.
Cover and let rest 5 minutes. Serve over rice
and garnish with remaining 1
tablespoon parsley.
SERVES 4
___________________________________
Copyright 1996 The Junior League of Houston, Inc.
All rights reserved.
Visit The Junior League of Houston web site
(http://www.juniorleaguehouston.org/?nd=dept_cookbooks)to
purchase copies
of Stop and Smell the Rosemary and other fine
cookbooks, or call (713)
627-COOK.
The Junior League of Houston, Inc. is an
organization of women committed
to promoting voluntarism, developing the potential
of women and to
improving the community through the effective action
and leadership of
trained volunteers. Its purpose is exclusively
educational and charitable.
All proceeds from League fundraising efforts,
including from the sale of
Stop and Smell the Rosemary, are returned to the
community.
------------------------------------------------------
2. Title: 'Light' Fudge Brownie Sundae
Categories: Low-fat, Cakes, Brownies
Yield: 9 Servings
1 c Flour
1/2 c Cocoa,
unsweetened,non-fat
2 ts Baking powder
1/2 ts Salt
1/2 c Nonfat milk
1/4 c Apple sauce
1 ts Vanilla extract
3/4 c Brown sugar
1 3/4 c Water; hot
4 c Frozen
yogurt, vanilla non-fat
Preheat oven to 350 F. Spray 8x8"
pan with cooking spray. Combine flour,
baking powder, and salt with 1/4 cup of the
cocoa. Blend in apple sauce,
vanilla and milk. Spoon batter into pan.
Combine brown sugar, 1/4 cup cocoa and hot water.
Stir to blend. Pour over batter in pan. Bake for 40
minutes. Remove cake and cool in pan.
Serve with a scoop of lowfat frozen yogurt and spoon
chocolate suace that has formed on the bottom over
the brownie as a topping.
From: Mott's AppleSauce label, MM by
Linda Shogren
------------------------------------------------------
3.
Soups and Vegetables:
Louisiana Red Beans and Rice
from River Road Recipes...
The Textbook of
Louisiana Cuisine
___________________________________
INGREDIENTS:
1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 tablespoons parsley, chopped
1 large bay leaf, crushed
TO PREPARE:
Cook beans in water. Season with salt and
bacon drippings, ham or other
seasoning meat. Cook for 1-1/2 to 2 hours.
Add onion, garlic, celery, and
bay leaf. Continue to cook over low heat for
1/2 to 1 hour. If beans
become too dry, add heated water. Two
tablespoons of sugar improve the
whole effect. Serve on mounds of rice. A
Louisiana treat!
SERVES 4
___________________________________
Copyright 1959 The Junior League of Baton Rouge,
Inc. All rights
reserved.
Visit The Junior League of Baton Rouge web site
(http://www.jlbtr.org/river.htm) to purchase copies
of River Road Recipes
and other fine cookbooks, or call (504) 924-0298.
The Junior League of Baton Rouge, Inc. is an
organization of women
committed to promoting voluntarism, developing the
potential of women and
to improving the community through the effective
action and leadership of
trained volunteers. Its purpose is exclusively
educational and charitable.
All proceeds from League fundraising efforts,
including from the sale of
River Road Recipes, are returned to the community.
------------------------------------------------------
4. Low Fat Cream Cheese Spread
Recipe By :
Modified from Vegetarian Times Complete Cookbook,
pg. 466
Serving Size : 4 Preparation
Time :0:00
Categories :
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1/2 Cup
Fat Free Ricotta Cheese
3 Ounces
Fat Free Cream Cheese
1/4 Cup
Nonfat Yogurt
2 Cloves
Roasted Garlic*
1
Tablespoon Fresh Chives -- Chopped
1
Tablespoon Fresh Basil --
Chopped**
1
Tablespoon Fresh Parsley --
Chopped
1/8 Teaspoon
Salt
1/8 Teaspoon
Ground Black Pepper
8 Slices
Whole Grain Bread -- Or Bagels
Shredded Lettuce
Shredded Fresh Spinach
Spicy Sprouts
Red And Green Bell Peppers -- Sliced In Rings
Red Or/And White Onions -- Sliced In Rings
Tomato -- Sliced
In a bowl mix together the cheeses, yogurt, garlic,
herbs, salt and pepper
until smooth. Spread mixture on 4 slices of
bread or bagels. Top with
sliced vegetables and remaining bread.
*Original recipe calls for 1 clove of garlic,
crushed.
** 1 teaspoon dried basil can be substituted for
fresh.
------------------------------------------------------
5. Lowfat Eggnog
Recipe By :
Serving Size : 12 Preparation Time
:0:00
Categories : Beverages
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
4 c
Milk, skim
12 oz
Milk, evaporated skim
4
ea
Eggs
1/2 c
Sugar
1 t
Vanilla
Heat milk, canned milk, eggs, and sugar over
medium
heat about 10 minutes, until slightly
thickened. Do
not boil. Stir over a bowl of ice water
2 minutes.
Stir in vanilla; cover and chill 4-24 hours.
Add more
skim milk if needed to achieve desired
consistency.
Top with ground nutmeg just before serving.
