Recipes Included On This Page A & M Cafe Fry Bread, South Dakota (Joan's Files) Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions Artichoke Soup (Joan's) Asian Peanut Dip - 1 pt (EatingWell) Asian Slaw with Tofu and Shiitake Mushrooms - 4 pts (EatingWell) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * A & M Cafe Fry Bread, South Dakota (Joan's Files) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/4 cup sugar 1 cup water -- approximately Mix the first 4 ingredients. Add the water. Let sit 1/2 hour. Pat on floured surface until about 1/4-inch thick. Deep fry until golden brown. Contributed to the FareShare Gazette by Joan; 17 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spicy mayonnaise 3/4 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Cajun or Creole seasoning blend 1/4 teaspoon hot pepper sauce Burgers 1/2 pound andouille sausage -- cut into scant 1/4-inch cubes 3/4 cup pecans -- toasted, chopped 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 pounds ground beef chuck or ground beef (20 percent fat) Caramelized onions 1 1/2 pounds onions -- thinly sliced 2 tablespoons olive oil -- plus more for brushing grill rack 3 garlic cloves -- minced 1 tablespoon golden brown sugar 6 large hamburger buns -- split 8 ounces crumbled blue cheese 12 pickled okra pods -- halved lengthwise* 3 cups watercress tops For mayonnaise: Mix all ingredients in small bowl. Cover and chill. Do ahead: Can be made 2 days ahead. Keep chilled. For burgers: Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet. Do ahead: Can be made 1 day ahead. Cover and chill. For onions: Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper. Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise. *Shopping tip: Look for pickled okra where the pickles and relishes are displayed. Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here. Bon Appétit, July 2006 Makes 6. Contributed to the FareShare Gazette by Jim; 23 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 625 Calories; 50g Fat (69.8% calories from fat); 14g Protein; 35g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 1288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Artichoke Soup (Joan's) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces artichokes -- drained & chopped [two 8-ounce cans] 2 potatoes -- peeled and cut up 6 cups chicken broth or vegetable stock Salt and pepper 1 tablespoon chopped cilantro -- (garnish) Cream as desired Place the artichokes, potatoes and broth in a pan; cover and bring to a boil. Lower heat; simmer and cook until potatoes are tender. Cool a bit and puree mixture in a blender or use a hand blender. Season to taste. This is a basic recipe like vichyssoise. Serve warm or chilled. Garnish with cilantro. Serves 4 Note : adding some cream to the recipe enriches it. I often swirl the cream over the soup as a garnish too! Contributed to the FareShare Gazette by Joan; 6 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 2g Fat (15.2% calories from fat); 10g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1191mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable. * Exported from MasterCook * Asian Peanut Dip - 1 pt (EatingWell) Recipe By :The Eating Well Diabetes Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup natural peanut butter 2 tablespoons hot black tea -- or boiling water 1 tablespoon reduced sodium soy sauce 1 tablespoon lime juice 1 teaspoon brown sugar 1 clove garlic -- minced 1/4 teaspoon crushed red pepper -- (1/4 to 1/2 teaspoon) or to taste Combine peanut butter and tea (or water) in a small bowl; stir until smooth. Stir in soy sauce, lime juice, brown sugar, garlic and crushed red pepper. If the sauce seems too thick, add water. Makes about 1/2 cup. To make ahead: Cover and refrigerate for up to 4 days. Description : "1 pt" S(Formatted by Chupa Babi in MC): "08.15.06" Copyright : "2005" Yield : "1/2 cup" Start to Finish Time: "0:10" NOTES : For a sure-hit hors d'oeuvre, serve this sauce with crudités and/or skewered grilled chicken, pork or beef. Or spread on whole-grain bread and top with grated carrot, sliced cucumber and lettuce for 'grown-up' peanut butter sandwiches. Contributed to the FareShare Gazette by Chupa; 20 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 4g Fat (68.2% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * Asian Slaw with Tofu and Shiitake Mushrooms - 4 pts (EatingWell) Recipe By : The Eating Well Diabetes Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup reduced sodium soy sauce 2 1/2 tablespoons lemon juice 1 teaspoon wasabi powder 1 clove garlic -- minced 12 ounces firm silken tofu -- drained and cut into 1/2-inch cubes 4 cups napa cabbage -- shredded and lightly packed 2 cups bok choy -- shredded and lightly packed 2 tablespoons canola oil 2 cups shiitake mushrooms caps -- sliced 2 teaspoons sesame oil Whisk soy sauce, lemon juice, wasabi powder and garlic in a medium bowl. Gently stir in tofu. Cover and marinate in the refrigerator for 15 minutes, stirring occasionally. Place cabbage and bok choy in a large serving bowl. Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. add mushrooms and sesame oil; cook, stirring often, for 2 minutes. Add the tofu; cook, stirring often, until the tofu is lightly browned, about 4 minutes. Spoon tofu mixture over cabbage. Add the reserved marinade to the skillet and bring to a boil, stirring. Pour the hot marinade over the salad and toss gently to coat. Serve immediately. Serves 4. Description : "4 pts" S(Formatted by Chupa Babi in MC): "08.15.06" Copyright : "2005" Yield : "8 cups" Start to Finish Time: "0:40" NOTES : Wasabi, a fiery condiment similar to horseradish, is made from the root of an Asian plant. It is available, as both a paste and a powder, in specialty stores and Asian markets. A simple slaw is given as Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and rich textures make this a great introduction to tofu for novices and skeptics. Contributed to the FareShare Gazette by Chupa; 20 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 11g Fat (64.1% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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