Recipes Included On This Page Sangria (Joan's) Shrimp and Mushroom Ramekins Sloppy Joes with an Asian Twist Smoked Sausage and Potatoes Casserole Snow Ice Cream Spicy Yogurt Sauce with Banana (Pazham Pachadi) Straw and Hay Stuffed Cabbage Rolls with Ground Turkey and Venison (Galumpkis) Sugar Free Blueberry Pie Sugar Free Fresh Blueberry Pie Sweet Potato Salad (Joan's) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sangria (Joan's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 liter merlot wine 1 cup bottled grape syrup -- (not juice)* 1/2 cup maraschino cherry juice with cut up cherries OR 1/2 cup canned black cherry juice with cut up cherries 1 large lemon -- thinly sliced 1 lime -- thinly sliced 1/4 cup fresh orange juice 1 cinnamon stick -- or more My special version, hope you like it! I do tend to vary sangria recipes all the time. Mix all, place in container or pitcher and chill well 6 hours or overnight. Serve well chilled. * Grape syrup can be found in gourmet stores that carry the bottled flavored syrups. If you wish, one may add another flavor such as mango, pineapple syrup etc. instead of the grape. Tailor to your liking. Enjoy Contributed to the FareShare Gazette by Joan; 17 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp and Mushroom Ramekins Recipe By : Sunset Cooking for Two: Seafood (page 57) Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter or margarine 3/4 pound medium shrimp -- shelled, deveined 1/4 pound mushrooms -- sliced 2 tablespoons chopped green onion 2 tablespoons all-purpose flour 1/8 teaspoon Dijon mustard 1/3 cup regular-strength chicken broth 1/4 cup whipping cream 2 tablespoons dry sherry Salt and pepper 1/2 cup shredded Swiss cheese Melt 2 tablespoons of the butter in a frying pan over medium heat; add shrimp and cook, stirring often, until shrimp turn pink (about 5 minutes). Transfer shrimp to 2 individual baking dishes. To pan, add remaining 2 tablespoons butter, mushrooms, and green onion. Cook over medium heat, stirring, until mushrooms are golden brown; sprinkle in flour and cook until bubbly. Gradually stir in mustard, broth, and cream. Cook, stirring, until thickened and bubbly. Stir in sherry and salt and pepper, to taste; spoon evenly over shrimp, and sprinkle with cheese. Bake, uncovered, in a 325F oven for 10 to 15 minutes or until hot through and cheese is melted. Source : "Sunset Books 1985 Lane ISBN 0376023341" Start to Finish Time: "0:32" NOTES : Individual servings of cheese-blanketed shrimp bake with golden mushroom slices in a rich cream sauce while you prepare an accompanying green vegetable such as zucchini, broccoli or green beans. Consider a light dessert of caramel custard (page 76). Bobbie's Note: This was a wonderful dish that I will make many times. I also will double the recipe and make this for company. It goes together easily and tastes very special. I used cooked shrimp so only added them to the pan to warm before putting them in the ramekins. Contributed to the FareShare Gazette by Bobbie; 12 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 654 Calories; 45g Fat (63.7% calories from fat); 45g Protein; 12g Carbohydrate; 1g Dietary Fiber; 388mg Cholesterol; 580mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sloppy Joes with an Asian Twist Recipe By : Hallie Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- very roughly chopped 3 garlic cloves -- finely chopped 1 1/2 pounds ground meat [I used moose meat because that is what I had but most ground meat would work.] 2 Roma tomatoes -- roughly chopped [peel and seed if you want] 1 container Bowl Noodle Soup, Kimchi Flavour -- see note 1 can condensed cream of mushroom soup 1 soup can of water or half water and half Guinness Note - The soup I used comes in those styrofoam bowls and has the dried instant noodles with a packet of soup base; for soup you just add boiling water and let it sit for about 3 minutes. Saute the onion and garlic until the onion is starting to get translucent. Add the ground meat; break it up with your spatula and cook until it starts to brown. Add the chopped tomatoes and the packet of soup base; stir to mix. Add the mushroom soup and whatever liquid you decide to use; stir. Take the soup noodles and roughly break them up into the meat mixture. Stir well enough to ensure the noodles are mixed into the liquid and evenly distributed. Cook just enough that the noodles are softened. Taste for seasoning (you may want to add a bit of salt). Serve over toast or a baked potato half. You can vary the type of soup mix you use according to your taste. Because the moose meat was so lean I sautéed using a few tablespoons of olive oil but if you are using a fattier meat you can omit that. You can cook until the noodles are soft or leave them a bit crunchy. Recipe and MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 14 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 4g Fat (49.5% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Smoked Sausage and Potatoes Casserole Recipe By : Judy Adler, Snyder H.S. Snyder, OK Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes -- sliced 1/2 pound smoked sausage -- sliced diagonally 1/2 cup frozen peas 1 tablespoon chopped onion 1/8 teaspoon salt 2 tablespoons margarine -- melted 2 tablespoons flour 1/4 teaspoon salt 1/2 teaspoon Tabasco sauce 1 cup milk 1/4 cup grated Cheddar cheese Layer potatoes, sausage and peas in a 1 quart casserole. Sprinkle with onion and 1/8 teaspoon salt. Blend margarine, flour and 1/4 teaspoon salt in small saucepan. Stir in mixture of Tabasco sauce and milk gradually. Bring to a boil over Medium heat, stirring constantly. Simmer for 1 minute. Pour over layers. Bake at 350 F. for 45 minutes or until potatoes are tender. Top with cheese. Bake until cheese is melted. (Only a minute or two.) Serves 2. Source : "The Just for Two Cookbook, Favorite Recipes of Home Economics Teachers" Copyright : "(c) 1985 Great American Opportunities, Inc." S(Mc Formatting by): "bobbie" NOTES : Bobbie's Note: This was delicious. Very bubbly and flavorful. I cooked it with the top on a 1 1/2-quart casserole. Contributed to the FareShare Gazette by Bobbie; 15 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 770 Calories; 55g Fat (64.1% calories from fat); 28g Protein; 41g Carbohydrate; 4g Dietary Fiber; 112mg Cholesterol; 1807mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat. * Exported from MasterCook * Snow Ice Cream Recipe By : Unknown source Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can evaporated milk -- see * note 2 tablespoons sugar 1/8 teaspoon salt Vanilla or other flavouring -- to taste * Note - according to my recipe you can substitute for the evaporated milk with a similar amount of dry milk, reconstituted with water. I have always used canned milk and have never tried it with powdered milk. The best snow is the dry flakes but you can also use the snow found in the higher mountain areas but the result will be more like a coarse sherbet. Empty a can of evaporated milk into a large pot or bowl. Add the sugar, salt and flavouring. I used vanilla but you can try other flavouring extracts or cocoa, powdered coffee etc. For mocha combine 2 teaspoons of instant coffee powder with 1 teaspoon of chocolate (this is enough for 1 quart of ice cream). If the flavouring you choose is already sweet, like a chocolate syrup, omit the sugar. Mix this together then quickly stir in the fresh snow until you have the consistency you want. You can add more sweetening and flavouring at the end if desired so go a little light on these when you start; of course if you have added too much you can always add more snow and end up with more ice cream. My recipe suggests that three varieties which come out especially well are vanilla, rich dark chocolate with overtones of peppermint extract, banana ice cream made with banana flavouring. As I have said, vanilla was our favourite. This recipe is part of a bunch of recipes I collected in an old looseleaf binder over 40 years ago; they are handwritten and I have no idea anymore what the various sources for them were. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 1 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 435 Calories; 19g Fat (38.9% calories from fat); 17g Protein; 50g Carbohydrate; 0g Dietary Fiber; 74mg Cholesterol; 533mg Sodium. Exchanges: 2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Spicy Yogurt Sauce with Banana (Pazham Pachadi) Recipe By : Seductions of Rice Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon mustard seed 1 large red or green cayenne chile pepper or 2 jalapeno chile peppers -- minced [about 2 1/2 tablespoons] 2 tablespoons grated unsweetened coconut [fresh, frozen or dried] 1/2 teaspoon salt 1 tablespoon water -- (approximately) 1 tablespoon vegetable oil 1 pinch mustard seed 1 dried curry leaf 1 large ripe banana -- coarsely chopped 1 pinch turmeric 1 1/2 cups plain yogurt [whole-milk or 2%] In a spice grinder or mortar, grind the mustard seed to a powder. Transfer to a bowl (unless you are using a mortar). Add the chile peppers, coconut and salt. Use the back of a spoon or a pestle to mash and blend the mixture. Add enough water to form a paste; set aside. Heat a large heavy skillet over medium heat; add the oil. When it is hot add the pinch of mustard seed and the curry leaf; stir briefly and cover for 15 seconds or until the mustard seeds stop popping. Add the chile paste and cook, stirring constantly, for 2 minutes. Stir in the banana and turmeric; reduce the heat a little and cook, stirring and turning, for 30 seconds. Reduce the heat to very low; stir in the yogurt and cook, stirring constantly, for another minute. The mixture must NOT boil. Serve warm or at room temperature. The pachadi can be stored in the refrigerator in a covered glass container for up to 5 days. Serves 6 or more as a condiment for plain rice or flavored rice dishes. Authors' note: This Banana Pachadi comes out a very pretty light green from the blend of green chiles and turmeric. When you first make the sauce it may seem a bit watery but it thickens as it cools. Pachadis are a great accompaniment to rice. From Seductions of Rice by Jeffrey Alford and Naomi Duguid; Random House, Canada; 1998. ISBN 0-679-31251-X (pbk.) MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 4g Fat (65.4% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Straw and Hay Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces fettuccine 4 ounces spinach fettuccine 1/2 cup butter 8 ounces ham -- cut into thin strips 3/4 cup green peas 2 1/2 ounces sliced mushrooms 2 egg yolks 1 cup whipping cream 1/2 cup Parmesan cheese -- freshly grated In in heavy pot cook white and green fettuccine in boiling salted water until just tender. Drain and return fettuccine to pot. Add butter, ham, peas and mushrooms. In a small bowl, beat egg yolks and cream with a fork or whisk until foamy. Slowly add cream mixture to fettuccine, mixing well. Stir in 1/2 cup Parmesan cheese. Stir gently over medium high heat until mixture is thickened. Serve on individual plates. Sprinkle with remaining Parmesan cheese. Contributed to the FareShare Gazette by Jennie; 16 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 818 Calories; 76g Fat (82.3% calories from fat); 25g Protein; 12g Carbohydrate; 2g Dietary Fiber; 387mg Cholesterol; 1593mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 13 Fat. * Exported from MasterCook * Stuffed Cabbage Rolls with Ground Turkey and Venison (Galumpkis) Recipe By : Original by Tyler Florence, Modified by Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet and Sour Tomato Sauce: 3 tablespoons olive oil 6 garlic cloves -- smashed 1 large sweet onion -- diced 1/2 cup dry red wine 2 quarts tomato sauce -- or more 3 tablespoons cider vinegar 3 tablespoon sugar 1/2 teaspoon black pepper 2 tablespoons Italian seasonings 1 tablespoon garlic salt -- or to taste Cabbage Rolls: 7 tablespoons olive oil -- divided 1 large sweet onion -- minced 3 garlic cloves -- minced 1/2 cup barbecue sauce 2 tablespoons chopped fresh parsley 2 pounds ground turkey 2 pounds ground venison 2 large eggs -- slightly beaten 3 cups steamed white rice 1 tablespoon garlic salt Black pepper 2 large heads green cabbage -- about 3 pounds each 1/3 cup dried parmesan cheese To make the sauce: Coat a large saucepan with the oil and place over medium heat. Add the garlic and onions and sauté for 3-4 minutes. Add the wine and deglaze the pan. Add the tomato sauce and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5-8 minutes. Season and allow to simmer another 5 minutes until the flavors blend. Remove from the heat. Place a skillet over medium heat and coat with 3 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in about 1 cup of the prepared sweet and sour tomato sauce, the barbecue sauce, and parsley; mix to incorporate and then take it off the heat. Combine the ground meats in a large mixing bowl. Add the eggs, the cooked rice and the sautéed onion mixture. Toss the filling together with your hands to combine, season with garlic salt and pepper. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible (get rid of all the small leaves and use them for coleslaw or whatever). Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water, drain and then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in casserole pans. Preheat the oven to 350 degrees F. Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 4 tablespoons of olive oil. Sprinkle the dried parmesan cheese over the casseroles. Bake for 1 hour until the meat is cooked. Prepared and served by Art and Doris Guyer on March 13, 2007 Contributed to the FareShare Gazette by Art; 18 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 19g Fat (53.7% calories from fat); 17g Protein; 20g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 2189mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sugar Free Blueberry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe pastry crust 1/8 teaspoon nutmeg 4 cups blueberries 1 tablespoon fresh lemon juice or frozen lemon juice -- thawed 2 tablespoons quick tapioca 4 teaspoons Sweet and Low 8 drops liquid "butter" -- (8 to 10) 1/4 teaspoon cinnamon Line 10-inch pie plate with crust. Pick over, wash and drain berries mix next 6 ingredients together in small bowl. Toss with berries being careful to not crush the berries too much. Pour berries in crust, making sure all the "goodies" are scraped from the bowl. Cover with top crust, slit for steam to escape. Bake at 425F for 10 minutes, reduce heat to 325F for 45 minutes or until crust is golden brown and filling is bubbly. For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon. Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired. Exchanges, Pie only - 1/8 pie equals 1 fruit, 1 1/2 starch, 1 1/2 fat I usually put a large piece of foil or a cookie sheet under the pie to assure that no juices escape into the oven. Source : Jean Thombs to Elizabeth Rodier. Formatted by Chupa Babi in MC: 10.26.06 Contributed to the FareShare Gazette by Chupa; 6 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (5.6% calories from fat); trace Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat. * Exported from MasterCook * Sugar Free Fresh Blueberry Pie Recipe By : Healthy Exchanges Food Newsletter, August 1994 pg. 5 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pillsbury refrigerated pie crust 1 package sugar-free vanilla cook and serve pudding mix [4-serving size] 1 package sugar-free blueberry gelatin -- (4-serving size) or lemon gelatin 1 1/3 cups water 1 1/2 cups fresh blueberries Let pie crust set at room temperature for 20 minutes. Meanwhile in a medium saucepan combine dry pudding mix, dry gelatin and water. Cook over medium heat, stirring often, until mixture comes to a boil. Remove from heat. Stir in blueberries. Let cool until ready to bake pie. Cut the room temperature pie crust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on the waxed paper. Cover with another piece of waxed paper and roll out with rolling pin. Carefully remove waxed paper on one side and place into 8 or 9-inch pie plate. Remove other piece of waxed paper. Evenly spoon blueberry mixture into pie crust. Repeat process of rolling out remaining pie crust half. Place on top of pie. Flute edges. Make about 8 slashes with a knife to allow steam to escape. Bake at 450 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and continue baking about 40 to 45 minutes. Cool on wire rack. Serves 8 HINTS 1) Place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust. 2) Frozen, well drained blueberries can be used in place of fresh. Source : "Healthy Exchanges Food Newsletter, August 1994 pg. 5" Formatted by Chupa Babi in MC: 10.26.06 Contributed to the FareShare Gazette by Chupa; 5 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (5.5% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit. * Exported from MasterCook * Sweet Potato Salad (Joan's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large sweet potatoes 1 cup cubed fresh pineapple 1/4 cup chopped walnuts -- or pecans [1/4 to 1/2 cup] 2 tablespoons finely chopped white or red onion 1 bunch coriander -- finely chopped [small bunch] Joan's Mayo & Honey Dressing 1/2 cup mayonnaise 1/4 cup honey 1/4 teaspoon cinnamon -- (1/4 to 1/2 tsp.) or to taste 1 dash salt and pepper -- to taste Using leftover sweet potatoes this was colorful as well as delicious. Cook potatoes in boiling until tender but not overly soft. Remove skins and cool potatoes. Coarse cube potatoes and add with other ingredients into bowl. Mix dressing and carefully blend into mixture. Chill well. Serves 6 to 8. Contributed to the FareShare Gazette by Joan; 24 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 19g Fat (57.8% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 1 Other Carbohydrates.

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