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FareShare Gazette Recipes -- March 2007 - M's
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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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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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