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FareShare Gazette Recipes -- March 2007 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Macaroni and Cheese Salad

Mango Cooler (Joan's)

Mango Mojito Pie - Diabetic (Splenda)

Miami Beach Birthday Cake

Muffin-Tin Crab Cakes - 3 pts

Mustard Greens with Potatoes and Tomatoes

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* Exported from MasterCook *

Macaroni and Cheese Salad

Recipe By : USDA Home and Garden Bulletin Number 244
Serving Size : 2 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cooked elbow macaroni -- drained, cooled
1/2 cup American cheese -- diced
1/3 cup celery -- sliced
2 tablespoons chopped onion
2 tablespoons mayonnaise-type salad dressing
2 teaspoons vinegar
1/8 teaspoon pepper

1. Mix macaroni, cheese, celery and onion.

2. Mix salad dressing, vinegar and pepper thoroughly. Stir into macaroni
mixture.

* Thrifty Meals for Two: Making Food Dollars Count

Notes :
I usually make this during the summer and have it with a big mess of mixed
greens right out of the garden with Italian dressing. But for some reason
it sounded good a couple weeks ago and I had it with a big batch of new
asparagus with horseradish sauce.

I always use 1/4 -> 1/2 cup of onion, depending on the onions. During the
spring and summer, I use 1/2 cup of green onions, stems and all.

I like to use extra sharp cheddar instead of processed cheese. And instead
of dicing it, I use an extra coarse grater (yields 1/2 wide "chips".)

I usually add 1 tablespoon of prepared mustard to the dressing. For a
little more kick, use horseradish mustard or jalapeno mustard.

Instead of the mayo and vinegar, you can use plain yogurt.

If I have them, I throw in up to 1/2 cup of garbanzos. I like them in pasta
salads.

Contributed to the FareShare Gazette by Don in response to a request;
14 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 319 Calories; 14g Fat (40.8% calories from 
fat); 12g Protein; 36g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 527mg 
Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 
0 Other Carbohydrates.


 

* Exported from MasterCook *

Mango Cooler (Joan's)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large ripe peeled mango
1 container raspberry or plain yogurt
[single-serving size]
2 ounces pineapple juice
1 scoop vanilla ice cream -- (large scoop)
Variation additions: 1 ripe banana
or 1/4 cup fresh raspberries

Since I also make home made ice cream this came up using leftover ice
cream.

In a blender ( or hand blender ) puree everything until smooth. This is a
refreshing delicious drink similar to a Lassi.

Place in beverage glass(es) - serve over ice if you wish.
Garnish with fresh mint.

Note : one can use low fat or fat free yogurt or ice cream or frozen yogurt
to reduce calorie and fat content.

Contributed to the FareShare Gazette by Joan; 16 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 164 Calories; 7g Fat (38.8% calories from 
fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 53mg 
Sodium. Exchanges: 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.


 

* Exported from MasterCook *

Mango Mojito Pie - Diabetic (Splenda)

Recipe By : Splenda
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 ounce unflavored gelatin -- (1 envelope)
1/2 cup nonfat milk
8 ounces reduced fat cream cheese -- softened
3/4 cup SPLENDAŽ No Calorie Sweetener, Granular
1 cup light sour cream
2 tablespoons fresh lime juice
2 teaspoons grated lime peel
1/2 teaspoon rum extract
2 ripe mangoes -- peeled and
cut into 1/4-inch cubes
1 reduced fat graham cracker crust -- (6-ounce)
Optional garnishes: mint sprigs, mango slices

SPRINKLE gelatin over milk in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves (about 2
minutes). Set aside.

BEAT cream cheese and SPLENDAŽ Granular at medium speed with an
electric mixer until smooth. Gradually add sour cream, lime juice,
lime peel and rum extract, beating until smooth. Gradually add gelatin
mixture, beating until blended. Chill 30 minutes or until mixture
begins to thicken, stirring frequently.

STIR mango into gelatin mixture; spoon into piecrust. Chill 2 hours or
until set. Garnish with mint sprigs and mango slices.

Serves 8
Dietary Exchanges Per Serving: 2 Starch, 2 Fat

Source : Splenda. Formatted by Chupa Babi in MC: 10.31.06

Contributed to the FareShare Gazette by Chupa; 7 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 20 Calories; 1g Fat (24.3% calories from 
fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 17mg 
Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other 
Carbohydrates.


 

* Exported from MasterCook *

Miami Beach Birthday Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chocolate chips -- divided
1/2 cup graham cracker crumbs
1/3 cup melted butter
1/2 cup chopped walnuts
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups buttermilk
1 cup heavy cream
2 tablespoons sugar

Heat oven to 375 F.

Melt 1/3 cup of chocolate chips. Grease and flour bottoms of two 9-inch
round cake pans. Combine graham cracker crumbs and melted butter. Stir in
walnuts and rest of chocolate chips. Set aside. Combine flour, baking soda
and salt. Cream butter. Gradually add sugar. Cream well.

Add eggs. Blend in melted chocolate chips and vanilla. At low speed, add
dry ingredients, alternately with 1 1/4 cup buttermilk, beginning and
ending with dry ingredients. Turn into pans. Sprinkle with crumb mixture.

Bake at 375 F. for 30-40 minutes. Cool. Beat heavy cream with 2 tablespoons
sugar until stiff. Fill and frost sides ONLY of cake, keeping crumb sides
up. Refrigerate.

Source : "A very old Pillsbury Bake-Off recipe, I believe"
S(MC formatting by): "bobbie"

NOTES : My son, David Peto's favorite birthday cake. This cake overflowed
when done in 8-inch cake pans.

Contributed to the FareShare Gazette by Bobbie; 12 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 625 Calories; 36g Fat (50.4% calories from 
fat); 8g Protein; 72g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 579mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 Fat; 
3 Other Carbohydrates.


 

* Exported from MasterCook *

Muffin-Tin Crab Cakes - 3 pts

Recipe By : EatingWell 
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs -- (see Tip)
1/2 red bell pepper -- minced
3 scallions -- sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce -- such as Tabasco
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges for garnish

1. Preheat oven to 450F. Generously coat a 12-cup nonstick muffin pan with
cooking spray.

2. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg
white, hot sauce, celery salt and pepper in a large bowl until well
combined. Divide mixture evenly among muffin cups. Bake until crispy and
cooked through, 20 to 25 minutes. Serve with lemon wedges.

Tip : To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear
bread into pieces and process in a food processor until a coarse crumb
forms. One slice of bread makes about 1/3 cup crumbs.

To make ahead: Cover and refrigerate for up to 2 days. Reheat in the
microwave or serve cold.

Yield : 6 servings, 2 cakes each
Active Time: 20 minutes. Total Time: 40 minutes. Ease of preparation: Easy

Source : EatingWell Make it Tonight!
Formatted by Chupa Babi in MC: 12.04.06

We've taken the frying and fuss out of crab cakes by shaping and baking
them in muffin tins. For the best taste, look for pasteurized crabmeat in
the refrigerator case at your market's fish counter, a better choice than
canned varieties. Make It a Meal: Try these cakes with some tangy tartar
sauce and coleslaw.

Contributed to the FareShare Gazette by Chupa; 9 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 126 Calories; 5g Fat (38.6% calories from 
fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 461mg 
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other 
Carbohydrates.


 

* Exported from MasterCook *

Mustard Greens with Potatoes and Tomatoes

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound potatoes
1 bunch mustard greens -- trimmed and
coarsely chopped
2 tablespoons extra virgin olive oil
1 large garlic clove -- thinly sliced
1/2 teaspoon red pepper flakes
2 tomatoes -- peeled and sliced (optional)

Cover the potatoes with cold water, add salt to taste and bring to a boil.
Drain the potatoes then peel and chop them coarsely. Simmer the greens in
large pot of water until tender, then drain. In a frying pan add the oil,
garlic and pepper flakes. Sauté for 1-2 minutes then add the greens,
potatoes and tomatoes. Cook over medium heat breaking up the potatoes with
a fork and mashing them into the greens to make a rough hash. Taste for
salt and serve with olive oil drizzled over the top.

Source : Planet Organic. Formatted by Chupa Babi in MC: 10.31.06

Both mustard greens and arugula have a hot spicy flavor, but if you find it
too much, longer cooking times will substantially reduce the "heat" of
these two vegetables.

Contributed to the FareShare Gazette by Chupa; 1 March 2007.
www.fareshare.net



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