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Thanksgiving (Part 2)

continued from part 1:

PIE:  Take Your Mom's recipe:  Sub fatfreee evaporated milk for the cream
or condensed mile and Egg substitute for eggs.  Add about half of the
spices.  Test the falvor by putting a little in a small bowl and nuking it
in the microwave till set.  (It will not be perfect but you can at least
taste it).  Adjust the spices if necessary.  For a crust either use none
and bake like a custard in a larger pan of hot water OR use multiple
layers of phylo or large spring roll wrappers trimmed for the edge of the
pie.  Top with a fatfree whipped topping or some homemade fatfree

Mock Turkey Cutlets:  This recipe is not precisely specified buecause the
amount of flour added depends on the liquid in the mushrooms and tofu. 
The idea is to make a very stiff dough. 

4C Mushrooms 
1 pkg lowfat tofu
1 clove garlic
1 small onion 
1 t or more poultry seasoning
flour - any kind
pepper - optional

Turf the mushrooms, tofu and onion and spice into food processer with
sharp blade.  Add flour until forms a very stiff dough.  There will be
chunks of onion and mushroom in it which will give it a "H*amb*rg*r like
texture.  Nuke a little ball of it and taste it for seasoning.  Adjust for
what you like. Form into patties or crazy flat shapes if you feel
creative.  Cook in nonstick frypan on low heat until center is not mushy. 
Can also be done in oven on nonstick cookie sheet.  The cooking takes
quite a while but this can be done a day or so ahead of time and then
brought out the day of the dinner.  Served topped with gravy (but do not
put the gravy on very far in advance of the dinner or the critters will
turn mushy) or arrange cutlets over dressing and top with gravy. 

Barb Beck
Edmonton, Alberta, Canada