Low-Cholesterol Recipes: Potato Bread II

1 1/3 cups warm water (110 degrees F/45 degrees C)3 1/4 cups bread flour1/2 cup dry potato flakes2 tablespoons dry milk powder2 tablespoons white sugar1 1/4 teaspoons salt2 tablespoons vegetable oil1 3/4 teaspoons active dry yeastPlace ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust. Amount Per Serving  Calories: 176 | Total Fat: 3g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 176

Total Fat: 3gCholesterol: < 1mgSodium: 253mgTotal Carbs: 31.5g    Dietary Fiber: 1.1gProtein: 5.3g

Low-Cholesterol Recipes: Mock Chopped Liver | Submitted By: MDHEARST

2 cups water1 cup lentils2 cubes chicken bouillon1 teaspoon extra virgin olive oil1 large onion, chopped1 cup walnutssalt and pepper to tastePlace water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well. Heat oil in skillet, saute onion until it becomes translucent. In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving. Amount Per Serving  Calories: 196 | Total Fat: 2.4g | Cholesterol: < 1mg

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Low-Cholesterol Recipes: Prune Sauce | Submitted By: Boricua BBQ

2 cups red wine1 cup water20 pitted prunes1 tablespoon distilled white vinegar3 tablespoons honey1/8 teaspoon ground ginger1/2 teaspoon ground cinnamon2 tablespoons all-purpose flourBring the wine, water, prunes, vinegar, honey, ginger, and cinnamon to a boil in a saucepan. Reduce heat to medium-low and simmer until the prunes are tender, about 25 minutes. Combine the prune mixture with the flour in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the prunes moving before leaving it on to puree. Puree in batches until smooth and return to a clean pot. Simmer over medium-low heat until the sauce has thickened, about 15 minutes. Amount Per Serving  Calories: 44 | Total Fat: 0g | Cholesterol: 0mg

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Low-Cholesterol Recipes: Hot Apple Cider | Submitted By: Stella

6 cups apple cider1/4 cup real maple syrup2 cinnamon sticks6 whole cloves6 whole allspice berries1 orange peel, cut into strips1 lemon peel, cut into stripsPour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. Amount Per Serving  Calories: 163 | Total Fat: 0.1g | Cholesterol: 0mg

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Low-Cholesterol Recipes: Almond Gelatin with Mandarin Oranges | Submitted By: beeko

2/3 cup white sugar1 1/2 cups milk2 (.25 ounce) packages unflavored gelatin (such as Knox ®)2 cups boiling water2 teaspoons almond extract1 (11 ounce) can mandarin orange segments, undrainedWhisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours. Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve. Amount Per Serving  Calories: 147 | Total Fat: 1.3g | Cholesterol: 5mg

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Low-Cholesterol Recipes: Hot Apple Cider | Submitted By: Stella

6 cups apple cider1/4 cup real maple syrup2 cinnamon sticks6 whole cloves6 whole allspice berries1 orange peel, cut into strips1 lemon peel, cut into stripsPour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. Amount Per Serving  Calories: 163 | Total Fat: 0.1g | Cholesterol: 0mg

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Low-Cholesterol Recipes: Spiced Percolator Punch | Submitted By: SOPHIESTWIN

1 (64 fluid ounce) bottle unsweetened pineapple juice1 (64 fluid ounce) bottle cranberry juice cocktail4 1/2 cups water1 cup brown sugar, packed2 tablespoons whole cloves4 (4 inch) cinnamon sticks, broken1/4 teaspoon saltPour the pineapple juice, cranberry juice, and water into a clean, well-washed coffee percolator. Place the brown sugar, cloves, cinnamon sticks, and salt in the basket of the percolator, and assemble the coffee percolator. Cover, plug in the cord, and perk. Serve hot. Amount Per Serving  Calories: 142 | Total Fat: 0.3g | Cholesterol: 0mg

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Low-Cholesterol Recipes: Canned Soup | Submitted By: Karen-Jean Coxe

1 (28 ounce) can stewed tomatoes1 (16 ounce) can vegetarian refried beans1 (15 ounce) can whole kernel corn, drained and rinsed1 (15 ounce) can green beans1 (14.5 ounce) can vegetable broth1 tablespoon dried oregano1 tablespoon garlic powdersalt and pepper to taste1 teaspoon dried basil1 tablespoon dried parsley2 tablespoons dried minced onionPuree stewed tomatoes in an electric blender or mixer. Place tomatoes, refried beans, corn, green beans, and vegetable broth in a large pot. Cook over a medium heat. Refried beans and tomatoes will cook down to create a base for the soup. Stir occasionally to prevent stickiness. Add water as needed to prevent over-thickening. Add oregano, garlic powder, salt and pepper, basil, parsley, and minced onion. Cover and cook until mixture is heated through. Add the onions, and continue cooking until the soup is just boiling. Amount Per Serving  Calories: 162 | Total Fat: 1.5g | Cholesterol: 0mg

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