Recipes Included On This Page N'Awlins Butter Beans with Andouille - Cajun Napa Cabbage Slaw Nutcracker Sweets Nuts and Bolts Nuts and Bolts 2 Nutty Apricot Bars Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * N'Awlins Butter Beans with Andouille - Cajun Recipe By : Self's Diet and Healthy Eating Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 turkey andouille sausage links -- (about 3 oz each) sliced on an angle -- (or chicken) 16 ounces large butter beans -- (1 can) or lima beans 10 ounces whole tomatoes -- (1 can) 4 carrots -- peeled and shredded 1 small onion -- cubed 1/2 cup chopped fresh thyme leaves 1 tablespoon crushed garlic In a medium stockpot, bring all ingredients to a boil. Salt and pepper to taste. Reduce heat and simmer 30 minutes or until the beans are tender and the sausage has shrunk to small disks. Serve hot. Makes 4 servings. Source : Self's Diet and Healthy Eating Formatted by Chupa Babi in MC: 042507 Some say it isn't soul food unless it's mashed, creamed, candied, or deep- fried. But Southern cuisine needn't swim in saturated fat: Witness the recipes in Dr. Ro's Ten Secrets to Livin' Healthy (Bantam Dell Books) by nutritionist Rovenia Brock, Ph.D. With this delicious down-on-the-Delta dish, Brock slashes the fat while upping the nutritional ante with picks high in vitamin A, beta-carotene and lycopene. You get a meal that's good for your heart and soul. Chupa Note: couldn't find the turkey andouille, used Italian. Used a large onion and added a handful of julienned red and green bell peppers, a handful of minced celery with leaves and 1 teaspoon red pepper flakes. Contributed to the FareShare Gazette by Chupa; 9 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; trace Fat (5.7% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 2 1/2 Vegetable. * Exported from MasterCook * Napa Cabbage Slaw Recipe By : The Eating Well Diet Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces napa cabbage 8 ounces carrots -- peeled 8 ounces jicama -- peeled 1/4 cup low-fat creamy salad dressing 1 tablespoon Dijon mustard Salt and freshly ground pepper to taste Shred cabbage, carrots and jicama using the large-hole side of a box grater. Mix with salad dressing and mustard. Season with salt and pepper. Makes 4 servings Active Time: 15 minutes. Total Time: 15 minutes Ease of Preparation: easy Source : The Eating Well Diet Cookbook Formatted by Chupa Babi in MC: 042707 Of course this slaw would also work with green cabbage, but Napa is a nice alternative with a fabulous, light and crunchy texture. Chupa Note: Used my food processor to do the shredding (lazy me!). I also threw in a handful of red cabbage. I eliminated the mustard and used Marzetti's Sweet and Sour Fat Free Salad Dressing with a hefty sprinkling of red pepper flakes and a sprinkling of blanched slivered almonds. Didn't need any salt. I bet a shredded apple would've been good too! Contributed to the FareShare Gazette by Chupa; 15 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (4.7% calories from fat); 2g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Nutcracker Sweets Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups popped popcorn 2/3 cup pecan halves 1/3 cup unblanched whole almonds 2 tablespoons butter -- melted 1/8 teaspoon salt 2/3 cup sugar 1/2 cup butter 1/4 cup light corn syrup 1/2 teaspoon vanilla Lightly butter jelly-roll pan. In large bowl, combine popcorn, pecans, almonds and melted butter. Sprinkle lightly with salt. Spread in buttered pan. In medium heavy saucepan, combine sugar, 1/2 cup butter and corn syrup. Bring to a boil over medium high heat, stirring constantly. Continue boiling 5-10 minutes or until mixture turns a light caramel color, stirring occasionally. Remove from heat; stir in vanilla. Pour over popcorn and nuts. Toss to coat. Spread out to cool and harden. Break apart and store in loosely covered container. Makes 8 cups. Contributed to the FareShare Gazette by Jim; 10 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 20g Fat (63.0% calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Nuts and Bolts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Cheerios® 1 1/2 cups mixed nuts or peanuts 1 1/2 cups seasoned croutons 1 cup pretzel sticks 1/2 cup salad oil 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic salt 1/4 teaspoon salt -- optional Heat oven to 275 F. In ungreased 13 X 9 X 2-inch baking pan, mix cereal, nuts, croutons and pretzel sticks. Blend remaining ingredients. Pour over cereal mixture; mix well. Bake uncovered 45 minutes, stirring occasionally. Makes 8 cups. Contributed to the FareShare Gazette by Jim; 11 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 16g Fat (59.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 527mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Nuts and Bolts 2 Recipe By : A Taste of Oregon Shared Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine 1/4 cup salad oil 1/4 cup bacon fat 1/2 cup Worcestershire sauce 2 teaspoons garlic salt 4 teaspoons celery salt 4 cups unblanched almonds -- (or mixed nuts) 4 cups Wheat Chex or other small shredded wheat squares 4 cups Rice Chex 2 cups Cheerios 2 cups thin pretzels 1 package Cheese Flings -- (8-10 ounces) or similar cracker snack Melt the margarine, oil and bacon fat. Stir in Worcestershire sauce. Add salts. Remove from heat and let stand a few minutes. In large roasting pan combine nuts, cereals, pretzels and cheese snack crackers. Pour sauce over this and toss to blend. Bake uncovered in slow oven (200F) for 2 hours, stirring every 30 minutes. Makes 5 quarts. Origin : A Taste of Oregon Shared Contributed to the FareShare Gazette by Joan; 19 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Apricot Bars Recipe By : Southern Living Cookbook Serving Size : 48 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces dried apricots 3/4 cup sugar 3/4 cup butter or margarine -- softened 1 cup sugar 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 ounces flaked coconut 1/2 cup pecans or walnuts -- chopped Cover apricots with water and bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Combine flour, baking soda and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into an ungreased 13- x 9- x 2-inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4-inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield : about 4 dozen. From the Southern Living Cookbook. Contributed to the FareShare Gazette by Jim; 12 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 3g Fat (28.8% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.