Recipes Included On This Page Giant Cashew White Chocolate Cookies Good Season's Italian Dressing Grandpa's Biscuits and Gravy Greek Split Pea Spread - 1 pt (EatingWell) Greek Style Bean Paté Greek Tacos Grilled Vegetable Salad with Tofu Gringo Chili Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Giant Cashew White Chocolate Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter -- softened 2/3 cup brown sugar, packed 1 egg 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 12 ounces vanilla baking chips 1 1/2 cups salted cashews -- coarsely chopped 1/3 cup semisweet chocolate chips Pre heat oven to 325F. In large bowl, cream butter and sugar. Stir in egg and vanilla; mix until well blended. Stir in flour and soda. Add 1 1/2 cups vanilla chips and 1 cup cashews; mix well. Shape dough into 2-inch balls. Place 2 inches apart on ungreased baking sheet; flatten slightly. Bake 15 to 18 minutes or until golden brown. Cool 10 minutes; remove to wire cooling racks. Cool completely. Melt remaining 1/2 cup vanilla chips. Dip in an edge of each cooking and decorate with remaining chopped cashews. If desired, drizzle with melted chocolate. Contributed to the FareShare Gazette by Jennie; 31 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Good Season's Italian Dressing Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon garlic salt 1 tablespoon onion powder 1 tablespoon sugar 2 tablespoons oregano 1 teaspoon pepper 1/4 teaspoon thyme 1 teaspoon basil 1 tablespoon parsley 1/4 teaspoon celery salt 2 tablespoons salt For Dressing Mix: 1/4 cup cider vinegar 2/3 cup oil 2 tablespoons water 2 tablespoons dry mix Shake well. Contributed to the FareShare Gazette by Joan; 24 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandpa's Biscuits and Gravy Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Not a recipe but a how to make breakfast gravy. 1/4 cup flour 1/4 cup bacon drippings 2 cups milk The ratio of flour, to liquid, to drippings is the same for most gravy or sauce recipes. If you want a recipe. Use a ratio of a 1/4 cup drippings, 1/4 cup all purpose flour to 2 cups milk. This is the way I have made it for 45 years in the sane old iron skillet. I got the skillet and recipe from your great grandma. Not really a recipe, but a how to. This was after never getting it just right. Finely, had ask her how she did it. For the drippings (I always use a good dry cured bacon, even if I'm going to have sausage with the meal) add the amount of flour to the drippings you need for the amount of milk you will use. I like to have the mixture so that it will spread evenly out all over the pan. Cook the flour well, BUT, at the first sign browning, add the milk.. The milk.. This is where I had failed in trying to get it like the way your great grandma made it. Take skimmed milk, add that to canned milk, instead of water. If you've made the gravy a little thick and it has cooked to the bubbling done stage, add some heavy cream to thin it the way you want as you take it off the stove( Usually did that on purpose)~~~~if too thin? I always cooked more flour and bacon fat at the start then needed, set it aside in case it would be needed to thicken the gravy at the finish. About the "skim milk". We had two Jersey cows on our farm for our milk and butter as a kid. The milk, "sweet milk" cream was skimmed off for butter and what was left, used for drinking. It was called "blue john" by your great grandpa. We also had buttermilk to drink. That thick white stuff you don't like! Your grandma made sourdough biscuits, but I have used good canned ones for the most part...when you were ask what you wanted for breakfast, you would stand up and yell.."Grandpa!! Biscuits and gravy!!!" With this method, not too often though!! Contributed to the FareShare Gazette by Jim; 3 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Split Pea Spread - 1 pt (EatingWell) Recipe By : The Eating Well Diabetes Cookbook Serving Size : 10 Preparation Time :0:20 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow split peas -- rinsed 6 garlic cloves -- crushed and peeled 3 cups water 1 teaspoon salt 2 tablespoons lemon juice 3 tablespoons extra virgin olive oil -- divided Freshly ground black pepper 1/4 cup red onion -- finely diced 2 tablespoons chopped fresh dill -- or parsley Combine split peas, garlic and water in a large saucepan; bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes. Uncover and simmer, stirring often, until the mixture has cooked down to a thick pure, 10 to 20 minutes longer. Remove from heat and stir in salt. Press plastic wrap on the surface and let cool. Transfer the pea mixture to a food processor. Add lemon juice and 1 tablespoon oil; process until smooth. Season with pepper. Transfer to a bowl. To serve, drizzle the remaining 2 tablespoons oil over the spread and sprinkle with red onion and dill (or parsley). Serves 10, one-quarter cup each. Description : "1 pt" S(Formatted by Chupa Babi in MC): "08.15.06" Copyright : "2005" Yield : "2 1/2 cups" Start to Finish Time: "1:10" NOTES : One taste of this simple, rustic spread - a popular 'meze' or appetizer throughout Greece - and you are transported to a little seaside taverna. The base of the spread is yellow split peas, a healthful legume that requires no presoaking and cooks in less than 45 minutes. Enjoy this appetizer as the Greeks do, with a generous drizzle of your favorite olive oil. Contributed to the FareShare Gazette by Chupa; 27 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 4g Fat (86.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 216mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Greek Style Bean Paté Recipe By : Michigan Bean Commission Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked navy beans -- drained and rinsed or pinto beans 1/2 cup fresh lemon juice 1 tablespoon garlic -- minced 2 tablespoons red onion -- minced 1 teaspoon fresh cilantro -- minced 2 tablespoons fresh parsley -- minced 1/2 teaspoon cumin 1/2 teaspoon cayenne pepper 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper In blender or food processor, puree beans. Transfer to a bowl. Stir in remaining ingredients except salt and pepper. Cover bowl and refrigerate at least 4 hours, preferably overnight. Before serving, add salt and pepper. Servings per recipe: 10. Serving size: 1/3 cup and chips Source : Michigan Bean Commission Formatted by Chupa Babi in MC: 11.28.06 ChupaNote : Add 1/4 kalamata olives minced, 1/4 feta crumbled, 2 tablespoons capers rinsed and mashed, double the garlic, and use 1 teaspoon red pepper flakes instead of 1/4 teaspoon black pepper. Substitute fresh rosemary for cilantro and double. Ok - soooo its a new recipe. But its really useful: dip, spread, pasta sauce, soup base. Contributed to the FareShare Gazette by Chupa; 19 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 2g Fat (15.5% calories from fat); 5g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Greek Tacos Recipe By : Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 14 1/2 ounces diced tomatoes -- (1 can) undrained 2 teaspoons Greek seasoning 1/2 teaspoon minced garlic 1/4 teaspoon pepper 2 cups fresh baby spinach 2 1/4 ounces sliced ripe olives -- (1 can) drained 4 1/2 ounces taco shells -- (1 package) 1/2 cup crumbled feta cheese 1/4 cup chopped red onion In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until thickened. Add spinach and olives; cook and stir for 2-3 minutes or until spinach is wilted. Meanwhile, place taco shells on an ungreased baking sheet. Bake at 300F. for 3-5 minutes or until heated through. Spoon about 1/4 cup beef mixture into each shell. Top with feta cheese and onion. Yields 12 tacos. Editor's Note: For a substitute for 1 tablespoon Greek seasoning use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Omit the salt if recipes calls for salt. Source : "Simple & Delicious - January/February 2007, p. 7" S(Mc Formatting by): "Cookie, augmented by bobbie" Start to Finish Time: "0:30" NOTES : Try a surprising twist on tacos by using Greek seasoning, spinach and feta instead of taco seasoning, lettuce and cheddar. You'll be impressed! For an even lighter version of the tacos, substitute extra-lean ground turkey breast for the ground beef and cook as directed. Bobbie's note: Ground lamb could be used in this recipe for a more authentic taste. Contributed to the FareShare Gazette by Bobbie; 7 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 14g Fat (65.1% calories from fat); 8g Protein; 9g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Grilled Vegetable Salad with Tofu Recipe By : SELF Magazine Diet And Healthy Eating Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 zucchini -- halved lengthwise 1 ear corn -- husked 1 bunch asparagus -- ends trimmed [about 16 pencil-thin spears] 4 ounces firm tofu -- cut into 2 1/2-inch slices 4 scallions Olive oil cooking spray 1 cup mixed greens 1 romaine heart -- chopped 1/4 avocado -- cut into bite-size chunks 1 vine-ripened tomato -- cut into bite-size chunks Dressing: 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 teaspoon fresh lime juice 1/2 teaspoon white wine vinegar 1/2 cup extra-virgin olive oil Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-size pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl. Dressing Combine all ingredients in a bowl; whisk until smooth. Season with salt and pepper. Divide salad greens and veggies between 2 bowls; drizzle each with 2 tbsp dressing. Serves 2 Source : SELF Magazine Diet And Healthy Eating Formatted by Chupa Babi in MC: 05.21.07 One of the perks of fame: getting five-star food without leaving the sofa. Whenever Denise Richards craves a healthy, delicious meal, she calls private chef Dorte Lambert, founder of DL Creations. Don't be put off by the high fat count in this dish; it's mostly the heart-friendly unsaturated kind. Chupa Note: the dressing needs some heat. Add hot sauce, red pepper flakes or chile paste. Contributed to the FareShare Gazette by Chupa; 25 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 636 Calories; 61g Fat (82.7% calories from fat); 9g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Gringo Chili Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pillsbury refrigerated unbaked 9-inch pie crust 8 ounces extra lean ground turkey -- or beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 16 ounces red kidney beans -- rinsed and drained [1 can] 8 ounces tomato sauce -- (1 can) 2 teaspoons Splenda Granular 2 teaspoons chili seasoning 3/4 cup shredded reduced fat cheddar cheese Preheat oven to 425 degrees F. Place pie crust in a 9-inch pie plate sprayed with olive oil flavored cooking spray. Flute edges and prick bottom and sides with tines of fork. Bake for 9 to 11 minutes or until lightly browned. Meanwhile, in a large skillet sprayed with olive oil flavored cooking spray, brown meat, onion, and green pepper. Stir in kidney beans, tomato sauce, Splenda, chili seasonings and 1/2 cup cheddar cheese. Mix well to combine. Simmer on LOW until pie crust is browned. Spoon mixture into pie crust. Reduce heat to 350 degrees F. Continue baking for 20 minutes. Sprinkle remaining 1/4 cup cheddar cheese over top. Continue baking for 5 to 10 minutes or until cheese melts. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings. Contributed to the FareShare Gazette by Richard; 15 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 1g Fat (5.6% calories from fat); 16g Protein; 38g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 244mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable.

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