Recipes Included On This Page Tangy Pear and Blue Cheese Salad Teriyaki Noodles - Veggie - 5 pts Tofu and Sweet Potato Jambalaya - Veggie - 8 pts Tomatillo-Chile Sauce - 1 pt Tortellini and Broccoli Salad - 6 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tangy Pear and Blue Cheese Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup ketchup 1/2 cup distilled white vinegar 3/4 cup white sugar 2 teaspoons salt 1 cup canola oil 2 heads romaine lettuce, chopped 4 ounces crumbled blue cheese 2 pears - peeled, cored and chopped 1/2 cup toasted chopped walnuts 1/2 red onion, chopped 1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended. 2. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat. I caramelized my nuts before putting on the salad, rather then toasting them. It's a bit more work but you can do it the day before. Take 2 Tablespoons of butter and melt it in a small fry pan, Add 1 cup of walnut or Pecan halves, sprinkle with 1 Tablespoon sugar and 1/8 teaspoon of pepper. Stir until well coated. Spread unto a baking sheet. Bake at 350 for 15 minutes or until lightly browned. Cool. Watch carefully,, one minute they are not done, two minutes later they are burned. Contributed to the FareShare Gazette by Gonzo; May 19, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teriyaki Noodles - Veggie - 5 pts Recipe By : "Betty Crocker's Complete Cookbook" Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hot water 1/2 ounce dried Chinese black mushrooms -- (6 dried mushrooms) or shitake mushrooms (1/2 ounce) 8 ounces uncooked soba noodles -- or whole wheat spaghetti 1 tablespoon vegetable oil 1 large onion -- sliced 3 cups sliced mushrooms -- (one 8-ounce package) 8 ounces fresh shitake mushrooms -- crimini or baby portabella mushrooms, sliced 1/3 cup teriyaki sauce 1/4 cup chopped fresh cilantro 1. Pour water over dried mushrooms in small bowl. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips. 2. Cook and drain noodles as directed on package. 3. Heat oil in 12-inch skillet or wok over medium-high heat. Add onion; stir-fry 3 minutes. Add all mushrooms; stir-fry 3 minutes. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and, if desired, 1 tablespoon toasted sesame seed. Makes 4 servings Prep: 20 min; Cook: 9 min Description: "5 pts" S(Formatted by Chupa Babi in MC): "07.07.06" NOTES : Tofu Teriyaki Mushroom Noodles: Cut a 1-pound block of firm tofu into 1/4-inch pieces and add with the mushrooms in step 2. Contributed to the FareShare Gazette by Chupa; May 5, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 4g Fat (41.7% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 925mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Tofu and Sweet Potato Jambalaya - Veggie - 8 pts Recipe By : "Betty Crocker's Complete Cookbook" Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounce firm tofu -- one container 1 tablespoon olive -- or vegetable oil 1 large sweet potato -- peeled and cut into 1/2-inch 1 cubes (2 cups) 2 cloves garlic -- finely chopped 14 1/2 ounce vegetable broth -- 1 can ready to serve 3/4 cup uncooked regular long-grain rice 2 tablespoons Worcestershire sauce -- vegan version 1/4 teaspoon ground red pepper -- (cayenne) 15 ounce black beans -- rinsed and drained (1 can) 3/4 cup green onions -- sliced (12 onions) 1. Drain tofu; cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible. 2. Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside. 3. Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, rice, Worcestershire sauce and red pepper. Heat to boiling; reduce heat. Cover and simmer 10 minutes. 4. Stir in beans. Cover and cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through. Makes 4 servings Prep: 20 min; Cook: 35 min Description: "8 pts" S(Formatted by Chupa Babi in MC): "07.07.05" Contributed to the FareShare Gazette by Chupa; May 5, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 557 Calories; 8g Fat (12.3% calories from fat); 35g Protein; 91g Carbohydrate; 19g Dietary Fiber; 1mg Cholesterol; 792mg Sodium. Exchanges: 6 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Tomatillo-Chile Sauce - 1 pt Recipe By : "How To Make Sauces & Gravies" (Boston Common Press). Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh tomatillos -- husked and washed 1 fresh jalapeño -- or Serrano chilies, stemmed and seeded for a milder sauce (1 or 2) 2 tablespoons chopped fresh cilantro leaves 1/2 small onion -- chopped 1 small garlic clove -- chopped 1 1/2 teaspoons vegetable oil 1/2 cup canned low-sodium chicken broth Salt Place tomatillos and chilies in saucepan, add water to cover. Bring to a boil, cover, and simmer until barely tender, about 8 minutes. Drain and transfer to food processor or blender. Add cilantro, onion and garlic and pulse to coarse puree. Heat oil in medium skillet until, stirring often, over shimmering. Add puree all at once and cook medium- high heat, until mixture darkens and thickens, about 5 minutes. Add broth and simmer, stirring occasionally, until mixture thickens, 10 to 15 minutes. Season with salt to taste. (Sauce 1 can be refrigerated in airtight container for 2 days). Makes about 1 cup or 4 servings. Serve this tart, fragrant sauce with seafood, grilled beef, pork, or even chicken. 35 MINUTES 10 minutes to make 25 minutes to cook Source: "Detroit News, 6 May 2005" S(MC format by Chupa Babi): "05.06.05" Yield: "1 cup" Contributed to the FareShare Gazette by Chupa; May 10, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 2g Fat (70.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Tortellini and Broccoli Salad - 6 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package (16 ounces) cheese or meat-filled tortellini 3 cups broccoli florets 1/4 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon coarse grain mustard 2 cloves garlic, minced 2 teaspoons honey 2 teaspoons dried basil 1/2 teaspoon salt 1 small red onion, chopped 4 scallions, sliced 1/2” thick 1/2 pint cherry tomatoes, halved 3/4 cup (3 ounces) shredded Romano cheese 1. Prepare tortellini according to package directions. Add broccoli during the last 3 minutes of cooking. Rinse under cold water and drain. 2. In a large bowl, whisk together oil, vinegar, mustard, garlic, honey, basil, and salt. Add tortellini, broccoli, onion, scallions, tomatoes, and cheese. Toss to coat well. 3. Serve immediately or refrigerate up to 24 hours. Serves 6 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): 102 Calories; 9g Fat (77.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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