CraftE's Recipe Club
This issue
"R" 10-09-08
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[Archives
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Index
1. Radish
Salad
2. Rain
Drop Cupcakes
3. Raspberry
Ricotta Dip
4. Red
Lentil Soup
5. Rice
Almondine
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1. Radish Salad
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
Ingredients:
20 radish, trimmed and thinly sliced
12 fresh mint leaf, finely chopped
1/3 cup orange juice
8 tsp. lemon juice
This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
Combine all ingredients in a bowl. Add salt
and pepper to taste.
Per Serving: calories 16, fat 0.4g, calories
from fat 24%, protein 0.3g, cholesterol 0.0mg,
dietary fiber 0.5g
Nutrients Exchanges
Calories 16 Milk Exchanges 0.0
Protein 0.3g Vegetable Exchanges 0.2
Carbohydrates 3.9g Fruit Exchanges 0.2
Dietary Fiber 0.5g Bread Exchanges 0.0
Sugar 2.9g Other Carbohydrates/Sugar Exchanges
0.0
Fat Total 0.4g Lean Meat Exchanges 0.0
Saturated Fat 0.1g Very Lean Meat/Protein
Exchanges 0.0
Mono-unsaturated Fat 0.1g Fat Exchanges 0.0
Poly-unsaturated Fat 0.2g
% Calories from Fat 24%
Cholesterol 0.0mg
Sodium 5.8mg
Vitamins Minerals
Vitamin A 5.2IU Calcium 8.1mg
Thiamin (B1) 0.3mg Copper 0.2mg
Riboflavin (B2) 0.2mg Iron 0.1mg
Niacin (B3) 0.2mg Magnesium 5.0mg
Vitamin B6 0.3mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 8.3mg
Vitamin C 20.2mg Potassium 107.0mg
Vitamin E 0.1IU Selenium 0.8mcg
Folate 13.8mcg Sodium 5.8mg
Pantothenic Acid 0.2mg Zinc 0.2mg
Source: Nubella
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2. Recipe: Rain Drop Cupcakes
Categories: Jello, American
Yield: 24 Servings
1 pk White cake
mix
1 pk Berry blue
Jello; sm size
1 c
Boiling water
98 oz Cool Whip;
thawed
Decorating gel
Colored sugar
Heat oven to 350 degrees. Prepare cake batter
as directed on package, using egg whites.
Spoon batter into paper lined muffin cups.
Fill each cup 1/2 full. Bake as directed on
package. Cool cupcakes in pan for 15 minutes
then pierce with two pronged meat fork at 1/4
inch intervals. Dissolve gelatin completely in
boiling water. Gradually spoon over cupcakes.
Refrigerate 3 to 4 hours. Frost with whipped
topping. Draw umbrellas on cake with
decorating gel and sprinkle with colored
sugar, if desired. Makes 24 cupcakes.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM
on Jan 3, 1999
Source: FreeGroups.net
------------------------------------------------------
3. Raspberry Ricotta Dip
Servings: 12
Preparation Time: 5 min.
Cooking Time: 0 min.
Ingredients:
1/2 cup part-skim ricotta cheese
3 Tbs. plain yogurt
3 Tbs. raspberry orstrawberry jelly
1/8 tsp. vanilla extract
1/4 cup Driscoll's raspberries, lightly
crushed with a fork
This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
Place all ingredients except raspberries into
a food processor. Process well until very
smooth. Add raspberries and just combine.
Refrigerate until well chilled and
thickened. Makes approximately 1 cup .
Per Serving: calories 31, fat 1.0g, calories
from fat 29%, protein 1.4g, cholesterol 3.6mg,
dietary fiber 0.2g
Nutrients Exchanges
Calories 31 Milk Exchanges 0.0
Protein 1.4g Vegetable Exchanges 0.0
Carbohydrates 4.4g Fruit Exchanges 0.0
Dietary Fiber 0.2g Bread Exchanges 0.0
Sugar 4.3g Other Carbohydrates/Sugar Exchanges
0.2
Fat Total 1.0g Lean Meat Exchanges 0.2
Saturated Fat 0.6g Very Lean Meat/Protein
Exchanges 0.0
Mono-unsaturated Fat 0.3g Fat Exchanges 0.1
Poly-unsaturated Fat 0.1g
% Calories from Fat 29%
Cholesterol 3.6mg
Sodium 16.3mg
Vitamins Minerals
Vitamin A 13.2IU Calcium 33.5mg
Thiamin (B1) 0.0mg Copper 0.1mg
Riboflavin (B2) 0.1mg Iron 0.1mg
Niacin (B3) 0.1mg Magnesium 2.7mg
Vitamin B6 0.1mg Manganese 0.1mg
Vitamin B12 0.0mcg Phosphorus 22.9mg
Vitamin C 0.7mg Potassium 25.7mg
Vitamin E 0.1IU Selenium 0.4mcg
Folate 2.3mcg Sodium 16.3mg
Pantothenic Acid 0.1mg Zinc 0.2mg
Source: Nubella
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4. Red Lentil Soup
Gourmet | September 2002
Active time: 20 min Start to finish: 40 min
Makes about 7 cups.
1 1/2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1/2 cup chopped fresh or canned tomato
1 celery rib, chopped
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1 cup dried red lentils
4 cups water
1 1/2 cups chicken broth
2 tablespoons chopped fresh parsley
Heat oil in a 4- to 5-quart heavy saucepan over
moderately high heat until hot but not smoking,
then sauté onion, stirring, until golden, about
5 minutes. Add garlic, carrots, tomato, celery,
cumin, and salt and sauté, stirring, 2 minutes.
Add lentils, water, and broth and simmer,
uncovered, stirring occasionally, until lentils
are tender, about 20 minutes.Stir in parsley,
then season with salt and pepper.
Source: epicurious
------------------------------------------------------
5. Rice Almondine
Servings: 6
Preparation Time: 5 min.
Cooking Time: 20 min.
Ingredients:
2 cup chicken stock
2 tsp. parsley flakes
2 tsp. minced onion
1/2 tsp. oregano leaves
1 cup long grain or converted rice, uncooked
or 2 cup instant rice, uncooked
1 Tbs. unsalted butter
1/4 cup slivered almonds, toasted
This Recipe is considered:
Low Calorie
Low Cholesterol
Cooking Directions:
Combine first 4 ingredients in a heavy
non-reactive saucepan over high heat. Bring to
a boil and stir in next 2 ingredients. Cover
pan and reduce heat to medium low. Cook
20 minutes. Remove from heat and let stand 5
minutes. Fluff rice with a fork. Gently toss
in toasted almonds and serve. For Instant
Rice: Follow above instructions, adding 1 Tbs.
butter to the stock mixture. Stir in 2 cups
instant rice. Cover and remove from heat, let
stand 5 minutes. Fluff with a fork and gently
toss in toasted almonds.
Per Serving: calories 104, fat 5.7g, calories
from fat 49%, protein 3.7g, cholesterol 5.2mg,
dietary fiber 0.8g
Nutrients Exchanges
Calories 104 Milk Exchanges 0.0
Protein 3.7g Vegetable Exchanges 0.0
Carbohydrates 10.6g Fruit Exchanges 0.0
Dietary Fiber 0.8g Bread Exchanges 0.5
Sugar 0.5g Other Carbohydrates/Sugar Exchanges
0.0
Fat Total 5.7g Lean Meat Exchanges 0.4
Saturated Fat 1.8g Very Lean Meat/Protein
Exchanges 0.0
Mono-unsaturated Fat 2.9g Fat Exchanges 0.9
Poly-unsaturated Fat 1.0g
% Calories from Fat 49%
Cholesterol 5.2mg
Sodium 260.6mg
Vitamins Minerals
Vitamin A 22.2IU Calcium 26.7mg
Thiamin (B1) 0.4mg Copper 0.7mg
Riboflavin (B2) 0.3mg Iron 1.0mg
Niacin (B3) 1.8mg Magnesium 21.3mg
Vitamin B6 0.4mg Manganese 0.4mg
Vitamin B12 0.1mcg Phosphorus 67.7mg
Vitamin C 0.6mg Potassium 136.0mg
Vitamin E 2.4IU Selenium 4.1mcg
Folate 6.4mcg Sodium 260.6mg
Pantothenic Acid 0.3mg Zinc 0.4mg
Source: Nubella
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