This issue "V" 02-02-09
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Index
1. Valentine
Brownie Hearts
2. Valentine Greetings
3. Vegetable Stew II
4. Vegetarian
Mushroom Gravy
5. Veracruz
Lime Salsa
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1. Title: Valentine Brownie Hearts
Yield: 6 Servings
Categories: Desserts,
Cakes
Ingredients:
4 Squares
unsweetened chocolat
3/4 c (1 1/2 sticks) margarine
2 c Sugar
3 Eggs
1 ts Vanilla
1 c Flour
1 c Chopped nuts
(optional)
2 2/3 c Halved strawberries
8 oz Tub chocolate nondairy
Whipped topping
Heat oven to 350 degrees F (325 degrees F for glass
dish). Line a 13 inch
by 9 inch baking pan with foil, extending over edges to
form handles.
Grease foil.
Cook chocolate and margarine in large microwave-safe
bowl on high (100
percent power) for 2 minutes or until margarine is
melted. Stir until
chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix
in eggs and vanilla.
Stir in flour and nuts until well blended. Spread in
prepared pan.
Bake in a 350 degree F oven for 30 to 35 minutes or
until toothpick
inserted in center comes out with fudgy crumbs. Do not
overbake. Cool in
pan. Refrigerate 30 minutes for easier cutting. Lift
brownies out of pan
with foil handles. Invert onto back of pan.
Carefully remove foil. Invert
onto cutting board. Cut into heart shapes with cookie
cutter.
Place half of the brownies on individual dessert
plates. Spoon 1/2 cup
strawberries over each brownie. Top each with 1/3 cup
whipped topping.
Cover with remaining brownies. Garnish with additional
strawberries. Serve
immediately. Makes 10 to 12 heart shaped brownies
or 5 to 6 servings.
Carol's note: Less calories if only a single layer of
brownie is used,
increasing total servings to 10 or 12.
Source: Daily Local News, February 9, 1994
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2. Valentine Greetings
Yield: 24 Servings
Categories: Holiday/val,
Desserts
Ingredients:
3 tb Margarine; melted
10 oz Miniature marshmallows;
-melted
6 c Valentine crispy rice
cereal
4 1/4 oz Red decorating icing; or
-white
16 oz Reduced fat vanilla frosting
In a saucepan, melt margarine over low heat. Add
marshmallows and stir
until completely melted. Cook over low heat 3 minutes
longer, stirring
constantly. Remove from heat. Add crispy rice cereal.
Stir until well
coated. Press mixture into a 13 x 9" pan, coated
with cooking spray. Remove
from pan and place on foil-lined cutting board. Using
red decorating icing,
make straight line 9" across the center of
mixture. On left side of line,
make heart-shaped design using frosting. On the right
side of line , write
your own personalized message using red decorating
icing. For a finishing
touch, trim edges of greeting using frosting.
Serving Ideas : Cut into 2" squares.
Recipe by: Kellogg Company
Posted to recipelu-digest Volume 01 Number 569 by
RecipeLu
on Jan 21, 1998
------------------------------------------------------
3. Vegetable Stew II
Servings: 4
Preparation Time: 15 min.
Cooking Time: 15 min.
Ingredients:
1 Tbs. olive oil
1 clove garlic, minced
1 Tbs. tomato paste
3/4 Lbs. zucchini\cooked, trimmed and cut into 0-1/2 inch
cubes
1/2 Lbs. eggplant, peeled and cut into 0-1/2 inch cubes
1/2 Lbs. tomatoes\cooked, peeled and cut into 0-1/2 inch cubes
1 red bell pepper\cooked, seeded and cut into 0-1/2 inch cubes
1 smallred onion\cooked, peeled and cut into 0-1/2 inch cubes
1/4 Lbs. mushrooms\cooked, chopped
1/4 cup fresh parsley, chopped
2 tsp. basil, or 1/4 cup fresh, chopped
1/4 tsp. thyme, or 1 tsp. fresh, minced
1/4 tsp. rosemary, or 1/2 tsp. fresh, minced
This Recipe is considered:
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
Heat oil in a heavy nonstick skillet over medium heat. Saute
garlic 1 minute. Stir in next 7 ingredients. Cover skillet and
simmer 15 minutes until vegetables are tender. Season with
salt and pepper to taste. Stir in remaining ingredients and
serve.
Per Serving: calories 106, fat 6.4g, calories from fat 55%,
protein 3.3g, cholesterol 0.0mg, dietary fiber 5.0g
Nutrients Exchanges
Calories 106 Milk Exchanges 0.0
Protein 3.3g Vegetable Exchanges 2.5
Carbohydrates 17.2g Fruit Exchanges 0.0
Dietary Fiber 5.0g Bread Exchanges 0.3
Sugar 8.2g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 6.4g Lean Meat Exchanges 0.0
Saturated Fat 1.4g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 3.7g Fat Exchanges 0.7
Poly-unsaturated Fat 1.3g
% Calories from Fat 55%
Cholesterol 0.0mg
Sodium 47.1mg
Vitamins Minerals
Vitamin A 172.6IU Calcium 53.9mg
Thiamin (B1) 1.5mg Copper 2.0mg
Riboflavin (B2) 1.1mg Iron 2.2mg
Niacin (B3) 2.8mg Magnesium 50.3mg
Vitamin B6 2.1mg Manganese 0.5mg
Vitamin B12 0.0mcg Phosphorus 111.5mg
Vitamin C 59.0mg Potassium 759.1mg
Vitamin E 2.0IU Selenium 5.6mcg
Folate 53.2mcg Sodium 47.1mg
Pantothenic Acid 1.2mg Zinc 0.8mg
Source: Nubella
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4. Vegetarian Mushroom Gravy
Servings: 12
Preparation Time: 10 min.
Cooking Time: 25 min.
Ingredients:
4 cup vegetable stock
1 Lbs. mushrooms\cooked, sliced
2/3 cup all purpose flour
This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol
Cooking Directions:
Combine 1 cup stock and mushrooms in a heavy nonstick skillet
over medium heat. Saute mushrooms 7-8 minutes, or until they
begin to turn brown and liquid has almost evaporated. Remove
from heat and set aside. Combine 3/4 cup stock and flour in a
jar with a tight-fitting lid. Shake vigorously. Combine with
remaining stock in a heavy saucepan over high heat. Bring to a
boil. Reduce heat to medium and simmer 15 minutes, whisking
frequently, until mixture begins to thicken. Add sauteed
mushrooms and simmer until just heated throughout. Season with
salt and pepper to taste.
Per Serving: calories 40, fat 1.0g, calories from fat 23%,
protein 1.7g, cholesterol 0.0mg, dietary fiber 1.1g
Nutrients Exchanges
Calories 40 Milk Exchanges 0.0
Protein 1.7g Vegetable Exchanges 0.4
Carbohydrates 7.5g Fruit Exchanges 0.0
Dietary Fiber 1.1g Bread Exchanges 0.3
Sugar 0.2g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 1.0g Lean Meat Exchanges 0.0
Saturated Fat 0.3g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.4g Fat Exchanges 0.0
Poly-unsaturated Fat 0.3g
% Calories from Fat 23%
Cholesterol 0.0mg
Sodium 160.4mg
Vitamins Minerals
Vitamin A 37.6IU Calcium 7.1mg
Thiamin (B1) 0.3mg Copper 0.2mg
Riboflavin (B2) 0.1mg Iron 1.0mg
Niacin (B3) 2.1mg Magnesium 5.9mg
Vitamin B6 0.4mg Manganese 0.1mg
Vitamin B12 0.0mcg Phosphorus 41.4mg
Vitamin C 1.8mg Potassium 159.6mg
Vitamin E 0.1IU Selenium 6.7mcg
Folate 8.5mcg Sodium 160.4mg
Pantothenic Acid 0.8mg Zinc 0.4mg
Source: Nubella
------------------------------------------------------
5. Veracruz Lime Salsa
Servings: 4
Preparation Time: 15 min.
Cooking Time: 0 min.
Ingredients:
2 largetomato\raw, chopped
2 largetomatillo, husked, washed and chopped fine
1/3 cup red onion\raw, finely chopped
1/3 cup red bell pepper\raw, seeded and finely chopped
2 Tbs. fresh lime juice
2 tsp. lime peel, grated
This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
Mix together all ingredients. Cover and refrigerate overnight.
Per Serving: calories 38, fat 1.5g, calories from fat 34%,
protein 1.3g, cholesterol 0.0mg, dietary fiber 2.1g
Nutrients Exchanges
Calories 38 Milk Exchanges 0.0
Protein 1.3g Vegetable Exchanges 1.5
Carbohydrates 8.6g Fruit Exchanges 0.1
Dietary Fiber 2.1g Bread Exchanges 0.0
Sugar 4.0g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 1.5g Lean Meat Exchanges 0.0
Saturated Fat 0.5g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.6g Fat Exchanges 0.0
Poly-unsaturated Fat 0.4g
% Calories from Fat 34%
Cholesterol 0.0mg
Sodium 9.3mg
Vitamins Minerals
Vitamin A 130.9IU Calcium 12.2mg
Thiamin (B1) 0.8mg Copper 1.1mg
Riboflavin (B2) 0.6mg Iron 0.7mg
Niacin (B3) 1.1mg Magnesium 18.4mg
Vitamin B6 1.0mg Manganese 0.2mg
Vitamin B12 0.0mcg Phosphorus 39.5mg
Vitamin C 48.6mg Potassium 326.0mg
Vitamin E 0.8IU Selenium 0.7mcg
Folate 21.6mcg Sodium 9.3mg
Pantothenic Acid 0.4mg Zinc 1.0mg
Source: Nubella
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