Recipes Included On This Page Algonquin Three Sisters Rice - Diabetic Apple Bread Asparagus in Phyllo Avocado Information Avocado and Chicken Salad Avocado Creme Avocado Fettuccine Avocado Sandwiches Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Algonquin Three Sisters Rice - Diabetic Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chicken stock -- or water 1 cup long grain brown rice -- or wild rice 1 pinch coarse salt -- to taste 1 medium yellow squash, cubed 1 medium zucchini squash, cubed 2 cups baby lima beans 2 cups whole-kernel corn 1 red bell pepper -- roasted and cut into bite-sized strips 1 green bell pepper -- roasted and cut into bit-sized strips 1/4 cup sunflower seed oil -- or corn oil 3 garlic cloves -- finely diced 1 cup diced onion 1/2 cup chopped fresh parsley 1/4 teaspoon white pepper 1/4 teaspoon paprika In a large, deep pot over medium heat, bring the chicken stock or water to a rolling boil. Sprinkle in the rice and a pinch of salt, then lower the heat. Cover and steam for 20 minutes. Gradually add the squash, lima beans, peppers and corn; stir well. Cover and steam for an additional 20 minutes. While this mixture cooks, warm the oil in a medium cast-iron skillet over medium heat. Add the garlic and onions, stirring briskly and cooking for about 5 minutes until garlic and onions are just glistening and translucent but not brown. Add the remaining seasonings; stir thoroughly and remove from the heat. Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids. Steam for a final 5 minutes, covered. Fluff and serve. Source : Enduring Harvests, ©1995 by E. Barrie Kavash was contributed by Marilyn Helton to dlife.com Formatted by Chupa Babi in MC: 10.24.04 An excerpt: "This special medley of flavors and tastes is so nutritionally well-balanced, it can be a complete main course or a colorful side course." Contributed to the FareShare Gazette by Chupa; 8 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 cup sugar 2 eggs 1 tablespoon sour milk 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups apples -- chopped 1/2 cup nuts *Topping* 1 tablespoon butter 2 tablespoons flour 1 tablespoon cinnamon 2 tablespoons brown sugar 1 tablespoon sugar Cream butter, sugar and eggs. Add sour milk, vanilla, flour, soda, salt, chopped apples and nuts. Pour in loaf pan. Mix topping ingredients (#11-15) with fork and crumble over top of bread. Bake in loaf pan in preheated 325 degree F oven for 1 hour. Description : "EPB Recipe" Contributed to the FareShare Gazette by Rose; 7 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 440 Calories; 20g Fat (39.4% calories from fat); 7g Protein; 61g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 443mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Asparagus in Phyllo Recipe By : Jennie Bartlett Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 stalks asparagus -- pencil slim 4 sheets phyllo dough 1/2 cup shredded Fontina cheese Clarified butter -- melted Using one sheet of phyllo dough, paint half with melted butter, fold in half, then in a triangle, then fold over the small piece in excess of the triangle, brushing phyllo with butter before each fold. Place four small stalks of asparagus with the bottom of the stalks toward the point of the triangle. Place two tablespoons Fontina on top of asparagus - fold up bottom point, then fold over each side, encasing the cheese. Brush the entire pocket and asparagus with melted butter - repeat with the remaining phyllo and asparagus. Place on a sheet of parchment paper and refrigerate until ready to serve. Heat an oven to 375F. place asparagus pockets in oven and bake until golden and the cheese begins to melt. Remove from oven, let sit for two or three minutes and serve. Contributed to the FareShare Gazette by Jennie; 8 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 1g Fat (31.2% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Avocado Information Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Information: What you always wanted to know about the avocado (and then some) The Avocado (Persea americana) (aka Alligator Pear) The avocado, a member of the laurel family, is a native of some tropical areas of the Americas which has made its way to many parts of the world. There are three main groups: Mexican, Guatemalan and West Indian. The Aztecs called it "ahuacatl", apparently because of its pear-like shape. There are many interesting things about the avocado, aside from its name. Unlike many other fruits it doesn't start to ripen until after it has been picked; contains little or no sugar or starch; contains as much as 30% oil, which is mostly mono-unsaturated. Once picked, avocados should be stored at temperatures between 60 to 75F (15 to 24C) in order to ripen properly; if refrigerated before they are ripe they will not ripen. Once they are ripe, however, they can be refrigerated and kept for several days without deteriorating. The flesh of the avocado will brown rapidly once exposed to the air therefore the addition of lime juice, lemon juice or even a mild vinegar is helpful; applying a plastic wrap, such as saran, tightly enough to the flesh so as to exclude the air will also work in some cases. Avocados are seldom cooked as they contain a tannin that makes them bitter if exposed to heat for any length of time but they are sometimes added at the last minute to thicken and flavour soups and stews. Some nutritional information - according to my 16th edition of Bowes & Church's Food Values of Portions Commonly Used (1994): a) 173 grams of raw avocado contains 306 calories; 125.5g water; 3.6g protein; 12g carbohydrates; 4.7g dietary fibre; 30g fat; 4.5g saturated fat; 19.4g monounsaturated fat; 3.5g polyunsaturated fat; 0mg cholesterol; 2.32mg Vitamin E. b) 1 tablespoon (14 grams) of avocado oil contains 124 calories; 0g water; 0g protein; 0g carbohydrates; 0g dietary fibre; 14g fat; 1.6g saturated fat; 9.9g monounsaturated fat; 1.9g polyunsaturated fat I have gleaned this information from several books I have on my shelves but I know there is a lot more information available on the internet should anyone wish to delve more deeply into the world of the avocado. If anyone has any favourite recipes using this delicious fruit please share them with us. Contributed to the FareShare Gazette by Hallie; 14 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado and Chicken Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALAD 3 cups chicken -- cooked and diced 3 cups cooked rice 2 avocados -- peeled, diced and tossed with 1 tablespoon lemon juice 3/4 cup chopped onion 1 cup mayonnaise 1 teaspoon pepper 1 teaspoon salt 1/4 cup chopped parsley AVOCADO DRESSING 1 large avocado -- peeled and mashed with 2 tablespoons lemon juice 1 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon Worcestershire sauce 1/3 cup chopped onion 2 cloves garlic -- minced 1 teaspoon salt 1 dash cayenne pepper Salad : Mix all ingredients and chill. Pass with avocado dressing. Dressing : Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad. Serving Ideas: Thick, crusty bread, multi- grain or sourdough, for serving. Lemon wedges, for garnish. Contributed to the FareShare Gazette by Jennie; 16 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Creme Recipe By : The Nero Wolfe Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large ripe avocados 1 cup sugar 4 tablespoons lime juice 2 tablespoons green chartreuse 1/2 cup heavy cream 6 slices lemon Chill the avocados. Cut them in half, removing the pulp and reserving the skins, taking care not to tear them. Add the sugar, lime juice and chartreuse to the pulp. Using a hand mixer, whip all the ingredients to a smooth consistency. Return the mixture to the skins. Whip the cream until stiff and serve separately. Garnish each avocado with a slice of lemon. Serves 6. From The Nero Wolfe Cookbook by Rex Stout (1886-1975) and the editors of The Viking Press; 1973. This recipe is mentioned in "If Death Ever Slept". MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 8g Fat (27.9% calories from fat); 1g Protein; 43g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Avocado Fettuccine Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup green peppers -- diced 1/4 cup white wine vinegar 1/2 cup fresh basil -- chopped 1 1/4 cups sun-dried tomatoes -- sliced 1/2 cup chopped green onions 1 California avocado -- diced 1 pound dried fettuccine In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sun dried tomatoes and half of the California avocado. Toss ingredients together well so they are evenly coated with the oil and vinegar. Cook pasta in boiling water for 6 minutes or until "al dente." Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot. Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta. Contributed to the FareShare Gazette by Jennie; 15 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Sandwiches Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large avocado -- peeled and pitted 1/4 cup mayonnaise salt and freshly ground pepper -- to taste 1 teaspoon lemon juice Hot sauce -- to taste 4 slices white or whole wheat bread 2 slices bacon -- fried crisp In a small bowl mash the avocado along with the mayonnaise, salt, pepper, lemon juice, and optional hot sauce. The mixture should still have lumps of avocado. Spread on 2 slices of bread and top with crisp bacon if desired. Top with the remaining bread. Yields "2 sandwiches" Contributed to the FareShare Gazette by Jennie; 15 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 42g Fat (88.8% calories from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 267mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 5 1/2 Fat.

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