Guest guest Posted January 1, 2000 Report Share Posted January 1, 2000 Buster has placed a total of 4 MasterCook recipes in this file: Fresh-Tomato Soup Au Gratin Italian Portobello Sandwiches Oatmeal-Raisin Cookies Sourdough-Pumpkin Strata -------------------------- * Exported from MasterCook Buster * Fresh-Tomato Soup Au Gratin Recipe By : www.cookinglight.com Serving Size : 4 Preparation Time : Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SOUP*** 1 teaspoon butter or stick margarine 1/4 cup finely chopped onion 5 cups chopped seeded tomato -- (about 2-3/4 pounds) 2 cups 1% low-fat milk 1/2 teaspoon salt 1 dash black pepper ***CROUTONS*** 1 garlic clove -- cut in half 2 slices diagonally cut French bread -- (about 1 inch thick) -- (1-ounce) 1/2 cup shredded reduced-fat Monterey Jack or -- reduced-sodium -- reduced-fat -- Swiss cheese (such -- as Alpine Lace) (2 -- ounces) Tips: If you have a handheld blender, you can blend the soup right in the pan for Step #2. To seed a tomato, cut the tomato in half lengthwise, and squeeze to extract the seeds. 1. To prepare soup, melt butter in a large saucepan over medium heat. Add onion; saute 3 minutes. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally. 2. Place the tomato mixture in a blender, and process until smooth. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated. 3. Preheat broiler. 4. To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted. Yield: 4 servings. CALORIES 193 (28% from fat); FAT 6.1g (sat 3.2g, mono 2g, poly 0.6g); PROTEIN 11.5g; CARB 25g; FIBER 3.1g; CHOL 17mg; IRON 1.5mg; SODIUM 561mg; CALC 289mg Converted by MC_Buster.KES/01 Jan 00 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Portobello Sandwiches Recipe By : www.cookinglight.com Serving Size : 2 Preparation Time : Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 2 cups sliced portobello mushrooms caps 2 slices red onion -- separated into -- rings -- (1/4-inch-thick) 1/4 cup fat-free mayonnaise 2 tablespoons chopped fresh basil 1/4 teaspoon freshly ground black pepper 4 slices sourdough bread -- (1-1/2-ounce) 2/3 cup bottled roasted red bell peppers 2 slices provolone cheese -- (1-ounce) Tips: You can find jars of roasted red bell peppers near the salad peppers and olives in your grocery store. To easily chop the basil, pull of a few leaves, place them in a measuring cup or small glass, and snip them using kitchen scissors. 1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool. 2. Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half. Yield: 2 servings (serving size: 1 sandwich). CALORIES 412 (27% from fat); FAT 12.3g (sat 5.3g, mono 3.8g, poly 0.8g); PROTEIN 18.3g; CARB 60.1g; FIBER 2.6g; CHOL 20mg; IRON 5.9mg; SODIUM 1,117mg; CALC 320mg Converted by MC_Buster.KES/01 Jan 00 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oatmeal-Raisin Cookies Recipe By : www.cookinglight.com Serving Size : 24 Preparation Time : Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup butter or stick margarine -- softened 1 teaspoon vanilla extract 1/8 teaspoon salt 1 large egg 1 cup all-purpose flour 1 cup regular oats 1/2 cup raisins Cooking spray Tips: We hate to nag, but once again, please make sure that you're not scooping your flour. Lightly spoon it into a dry measuring cup and then level off the excess with a knife. Regular oats are also sometimes called old-fashioned oats. What we're looking for here is the kind other than the instant or quick-cooking oatmeal. To freeze these cookies, make sure they cool completely on a wire rack; then place them in a heavy-duty zip-top plastic bag. Remove excess air and store in the freezer for up to one month. When ready to eat, remove desired amount of cookies and thaw at room temperature. 1. Preheat oven to 350ø. 2. Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350ø for 15 minutes or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks. Yield: 2 dozen (serving size: 1 cookie). CALORIES 101 (28% from fat); FAT 3.1g (sat 1.7g, mono 0.9g, poly 0.2g); PROTEIN 1.5g; CARB 17.3g; FIBER 0.6g; CHOL 16mg; IRON 0.6mg; SODIUM 43mg; CALC 10mg Converted by MC_Buster.KES/01 Jan 00 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sourdough-Pumpkin Strata Recipe By : www.cookinglight.com Serving Size : 6 Preparation Time : Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices sourdough French bread -- (about 7-1/2 ounces) -- (1-1/4-inch) Cooking spray 1 1/2 cups shredded reduced-fat sharp cheddar cheese -- (6 ounces) divided 1/2 cup chopped onion -- divided 1 can chopped green chiles -- drained and divided -- (4.5-ounce) 1 2/3 cups fat-free milk 1/2 teaspoon dried thyme 1/2 teaspoon dried rubbed sage 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1 can pumpkin -- (15-ounce) 2 large eggs 2 tablespoons shelled pumpkin seeds -- (optional) Assemble this strata the night before, and keep it in the refrigerator until ready to bake. 1. Arrange 2 bread slices in a single layer in a 2-quart souffle dish coated with cooking spray. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice. 2. Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours. 3. Preheat oven to 350 degrees. 4. Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350 degrees for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving. Yield: 6 servings (serving size: about 1 cup). CALORIES 255 (29% from fat); FAT 8.3g (sat 3.9g, mono 2.2g, poly 0.5g); PROTEIN 17g; CARB 28.9g; FIBER 4g; CHOL 94mg; IRON 2.5mg; SODIUM 552mg; CALC 403mg Converted by MC_Buster.KES/01 Jan 00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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