Recipes Included On This Page Basic Jerk Sauce Ingredients from Joan's Files Basil Nicoise Olive Brandade Bean Thread or Cellophane Noodles Information Blue Cheese Muffins - 3 pts (WW) Breakfast Cookies for Diabetics - 3 pts Broccoli Salad with Craisins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Basic Jerk Sauce Ingredients from Joan's Files Recipe By : Susan Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- lime juice, fresh scotch bonnet peppers or habanero peppers, seeded and chopped scallions, chopped garlic, minced fresh thyme, leaves chopped ginger, fresh and finely chopped allspice, whole (also called pimiento berries) brown sugar cinnamon, ground nutmeg, ground cumin, ground oregano, dried fresh cilantro, chopped soy sauce* rice wine vinegar* white vinegar* sherry wine* * These will vary by recipes. Use amounts to season as you wish. Instead of using the starred ingredients as a liquid base for the jerk marinade, I am tempted to use a stash of gin and vodka that was "bequeathed" to me. I don't see why that would not work. If I buy a really cheap cut of meat and put it in a crock pot with a little gin or vodka, that meat falls off the bone! Source: Joan's friend Contributed to the FareShare Gazette by Joan; May 11, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Nicoise Olive Brandade Recipe By : Brasserie Zinc Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound salt cod -- soaked 1 1/2 cups milk 1/4 cup heavy cream 2 garlic cloves -- minced 1 potato -- baked and riced 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil 10 Nicoise olives -- pitted 8 fresh basil leaves -- chopped Soak the cod in cold water overnight in the refrigerator, changing the water three times. Drain cod and place it in a sauté pan with the milk. Simmer for 15 minutes. Strain off the milk and discard. Heat the cream in a saucepan and set aside. Puree the cod in a food processor with the garlic, potato and pepper. Once the mixture looks chunky, slowly pour in the cream and olive oil and puree until smooth. Do not overmix or the starch in the potatoes becomes gluelike. Transfer mixture to a bowl and mix in olives and basil. Place mixture in a heatproof earthenware dish. Preheat oven to 350 degrees F. and bake for 10 to 12 minutes until heated. Change oven setting to broil and cook for an additional 4 to 6 minutes, until brown. Serve hot with large chunks of bread. Source : Minneapolis St. Paul Magazine. Formatted by Chupa Babi in MC: 05.17.07 Brasserie Zinc's flavorful brandade incorporates garlic cloves, Niçoise olives and fresh basil into the traditional salt cod and cream mixture for a smooth puree that's perfect for hors d' oeuvres dipping. Contributed to the FareShare Gazette by Chupa; 22 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Thread or Cellophane Noodles Information Recipe By : Dim Sum and Other Chinese Street Food by Mai Leung Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Bean Thread noodles, also known as peastarch noodles or cellophane noodles are wiry, hard, clear white noodles made from mung peas. If used in soup, they must be soaked until soft and translucent. They should not be overcooked as prolonged cooking will make them mushy. It is not necessary to presoak them if they are deep-fried. They pop up from the oil like a snow-white nest. Sold in 2- to 6-ounce packages. Storing - will keep indefinitely without refrigeration. From Dim Sum and Other Chinese Street Food by Mai Leung; 1979. ISBN 0-06-090910-6 MC format by Hallie. Contributed to the FareShare Gazette by Hallie in response to a request; 21 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese Muffins - 3 pts (WW) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sprays cooking spray 2 cup all-purpose flour -- unbleached 2 1/2 teaspoons baking powder 1/2 teaspoon table salt 1 teaspoon paprika 2 tablespoons unsalted butter -- melted 1 large eggs -- beaten 1 cup fat-free skim milk 5 ounces blue cheese -- crumbled Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika. Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.) Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving. POINTS® value | 3 Servings | 12 Preparation Time | 12 min Cooking Time | 25 min Level of Difficulty | Easy Source: "Weight Watchers International" S(Formatted by Chupa Babi in MC): "03.09.06" NOTES : If you’re not a fan of blue cheese, substitute another strong- flavored shredded cheese such as parmesan, provolone, gruyere or extra-sharp cheddar. I love this recipe! Sometimes I replace 1/2 cup of the flour with cornmeal, and the blue cheese with a drained feta, add minced kalamata olives, and lots of red pepper flakes and it turns into a Moroccan muffin!!! Contributed to the FareShare Gazette by Chupa; May 10, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 6g Fat (38.1% calories from fat); 5g Protein; 17g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 370mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Breakfast Cookies for Diabetics - 3 pts Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour or whole grain pastry flour 1 teaspoon baking soda 1 teaspoon salt 3/4 cup olive oil 1/2 cup sugar 1/2 cup honey 2 medium eggs, lightly beaten 2 tablespoons fat-free milk 1 1/2 tablespoons vanilla extract 2 1/4 cups quick-cooking oats 1 cup golden raisins 1/4 cup semisweet mini-chocolate chips (or dark chocolate bar broken into bits) 1. Preheat oven to 350° F. 2. In a large bowl, combine flour, baking soda and salt. 3. In another large bowl, whisk oil, sugar and honey until creamy. Add eggs and stir until thoroughly combined. Add milk and vanilla extract and stir again. Add the flour mixture and stir until just combined, then fold in oats, raisins, and chocolate chips. Drop dough by tablespoonfuls onto ungreased baking sheet. 4. Bake 9 to 13 minutes or until slightly brown but still very soft. Cool on the baking sheet several minutes, then carefully transfer to a rack. 5. When completely cool, store in an airtight container. Yields 36 cookies Source: Prevention's Diabetes Breakthroughs 2007 Formatted by Chupa Babi in MC: 04.04.07 Contributed to the FareShare Gazette by Chupa; May 12, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 5g Fat (42.3% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Broccoli Salad with Craisins Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads fresh broccoli 1 cup Craisins -- (dried sweetened cranberries) 2 bunches green onions -- chopped 2 cups cheddar cheese -- shredded Dressing: 1/2 cup white sugar 1/2 cup white vinegar 2 cups mayonnaise Salt and pepper -- to taste 1 pound bacon 1 1/2 cups sunflower seeds Blanch the broccoli for 60 to 90 seconds. Remove and run under cold water. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green and the taste will be less raw and more cooked. Remove flowerettes from the broccoli stem in bite-sized pieces. Peel stem and shred. In a salad bowl, toss together broccoli, Craisins green onions and cheese. In a separate bowl, whisk together the sugar, vinegar and mayonnaise. Season to taste. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours or overnight. Place bacon in a large, deep skillet. Fry crisp over medium high heat until evenly brown. Drain, crumble and set aside. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve. Art's Note: I prepared this May 22, 2007; it was a big hit. Had it with chili and pasta. I used 4 or 5 broccoli crowns instead of the whole heads and therefore just finely chopped the limited stems. Reserving the sunflower seeds and crumbled bacon for adding right before serving keeps them from getting damp and soggy... Contributed to the FareShare Gazette by Art; 26 May, 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 699 Calories; 65g Fat (80.8% calories from fat); 21g Protein; 14g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 934mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.

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