Recipes Included On This Page Baked Stuffed Avocado Black Skillet Beef with Greens and Red Potatoes Blanched Greens with Shallots and Cream Bombay Potatoes Brapples Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Stuffed Avocado Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large avocados -- halved or 4 small avocados -- halved Lemon juice 1 can crab meat 1/3 cup chopped celery 2 tablespoons chopped pimiento 1 teaspoon chopped onion 1/2 teaspoon salt 1/2 cup mayonnaise 3 tablespoons bread crumbs 2 tablespoons slivered almonds I have read that the avocado has 17 vitamins and minerals and more potassium than a banana...it has vegetable fat but no cholesterol and can actually lower cholesterol. The Haas avocado is best, the small black one...very nutty flavor. It has only about 300 calories so if you make a guacamole for six that's not a bad snack and really healthy. They can be stuffed and baked at low heat... here is a superb appetizer I have had success with... Brush halves with lemon juice and stuff with mixture of 1 can of crab meat, 1/3 cup chopped celery, 2 tablespoons chopped pimiento, 1 teaspoon chopped onion, 1/2 teaspoon salt, 1/2 cup mayonnaise. Top with 3 tablespoons bread crumbs. Bake ten minutes at 400 degrees F; add 2 tablespoons slivered almonds and bake for five minutes more. Contributed to the FareShare Gazette by Gonzo; 16 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 33g Fat (80.0% calories from fat); 8g Protein; 11g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat. * Exported from MasterCook * Black Skillet Beef with Greens and Red Potatoes Recipe By :National Lung Heart and Blood Association Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound top round beef 1 tablespoon paprika 1 1/2 teaspoons oregano 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/8 teaspoon red pepper 1/8 teaspoon dry mustard 8 red-skinned potatoes -- halved 3 cups finely chopped onion 2 cups beef broth 2 large garlic cloves -- minced 2 bunches mustard greens -- or kale or turnip greens -- stems removed [1/2 pound each] -- coarsely torn 2 large carrots -- peeled, cut into very thin 2 1/2-inch strips Nonstick spray coating as needed Partially freeze beef. Thinly slice across the grain into long strips 1/8- inch thick and 3 inches wide. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture. Spray large, heavy skillet with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook covered, over medium heat for 20 minutes. Stir in carrots, lay greens over top and cook, covered, until carrots are tender, about 15 minutes. Serve in large serving bowl, with crusty bread for dunking. Yields 6 servings. Serving Size: 7 ounces Source; National Lung Heart and Blood Association Formatted by Chupa Babi in MC: 05.19.04 A heart-healthy one-dish meal that is made with lean top round beef; lots of vegetables; and a spicy, low sodium herb mixture. Contributed to the FareShare Gazette by Chupa; 18 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (5.1% calories from fat); 6g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 445mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat. * Exported from MasterCook * Blanched Greens with Shallots and Cream Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds kale or collards, mustard or turnip greens 1 1/2 teaspoons salt 2 tablespoons unsalted butter 2 medium shallots -- peeled and minced 1/4 cup heavy cream 1/2 teaspoon sugar 1/2 teaspoon fresh thyme leaves 1/8 teaspoon freshly grated nutmeg Salt and ground black pepper to taste Trim stems from leaves, discarding stems. Chop coarsely. Swish in a sink of cold water, then lift from water and drain. Bring 2 quarts water to boil in a Dutch oven or large, deep saute pan with a lid. Add salt and greens and stir just until wilted. Cover and cook until greens are just tender, about 7 minutes. Drain into a colander. Rinse cooking pot with cold water to cool it, then fill with cold water. Add greens to water to stop cooking. Gather a handful of greens at a time and squeeze out the water. Chop more if desired. Return clean pan to heat and melt butter over medium heat. Add shallots and cook, stirring frequently, until light brown, 3 to 4 minutes. Add greens and stir to coat with fat. Stir in the cream, sugar, thyme and nutmeg. Cover and cook until greens are heated through, about 2 minutes. Remove lid and cook another minute or two if necessary, until excess liquid has cooked away and cream is slightly thickened. Season to taste with salt and pepper. Serves 4. Source : Macon Telegraph, 10.11.06. Formatted by Chup Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 19 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 13g Fat (47.0% calories from fat); 8g Protein; 25g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 904mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bombay Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes Salt -- to taste 1 teaspoon turmeric -- divided 4 tablespoons vegetable oil 2 dried red chilies 8 curry leaves 2 onions -- finely chopped 2 cups fresh cilantro -- coarsely chopped 1/4 teaspoon asafoetida 1/2 teaspoon cumin, mustard, onion, fennel and nigella seeds Lemon juice -- to taste Scrub the potatoes under cold water and cut them into small pieces. Boil the potatoes in water with a little salt and 1/2 teaspoon turmeric for 10- 15 minutes or until tender. Drain the potatoes well, then mash. Put aside. Heat the oil in a skillet and fry the dried chilies and curry leaves until the chilies are nearly burnt. Add the onions, green chilies, fresh coriander, remaining turmeric and spice seeds and cook until the onions are soft. Fold in the potatoes and add a few drops of water. Cook over a low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed. Add lemon juice to taste, and serve. --->Botanical note from Hallie re nigella seeds: Nigella is a member of the buttercup (Ranunculaceae) family. Nigella sativa, which is the one referred to in the above recipe, is a popular spice in India, Turkey, Greece and the Middle East. The seeds have a spicy, fruity taste and were important as a seasoning before pepper was brought in from SE Asia. There is another nigella, one which is probably known to many of you, Nigella damascena or Love-in-a-Mist, which looks similar but the two have no uses in common; essential oil distilled from N. damascena is used for lipstick and perfumes. H. (I will now scoot back to my warm place behind the kitchen stove - for a few minutes anyway.) Contributed to the FareShare Gazette by Jennie; 8 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 14g Fat (51.8% calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Brapples Recipe By : The 1,000 Fabulous Sandwiches Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices white bread -- (thin slices) buttered 2 apples [2 to 3 good-sized ones] A few drops of lemon juice 3/4 cup brown sugar [could try the brown sugar Splenda here] 1/2 cup chopped walnuts -- or pecans Butter Peel, core and slice the apples like you would for a pie. Add the lemon juice, brown sugar and nuts; mix lightly. Arrange the buttered bread slices on a cookie sheet. Pile some of the apple mixture on each slice and dot well with butter. Broil slowly until the sugar and butter run together. Makes 4 servings. Author's note: These can be served with whipped cream, maple syrup or a dollop of sour cream sprinkled with brown sugar. Hallie's note: As a chilehead I would add a good sprinkling of ground chile pepper to the apple mixture and maybe a grating of nutmeg as well. I would definitely tend to go the sour cream route rather than whipped cream or maple syrup and might sprinkle that with more chile pepper. mmmmmmmm Sweet and hot - sounds like a plan to me. <G> From The 1,000 Fabulous Sandwiches Cookbook by Doris McFerran Townsend; Thomas Nelson & Sons; 1965. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 305 Calories; 10g Fat (28.2% calories from fat); 6g Protein; 51g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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