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FareShare Gazette Recipes -- December 2007 - G's

 

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Recipes Included On This Page

Garlic Feta Cheese Spread on Cucumber Rounds

Greek Lemon Rice Soup with Tofu - 4 pts

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* Exported from MasterCook *

Garlic Feta Cheese Spread on Cucumber Rounds

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces feta cheese -- crumbled
4 ounces cream cheese -- softened
[half of an 8-ounce package cream cheese]
1/3 cup mayonnaise -- or salad dressing
1 garlic clove -- minced
1/4 teaspoon dried basil -- crushed
1/4 teaspoon dried oregano -- crushed
1/8 teaspoon dried dillweed
1/8 teaspoon dried thyme -- crushed
36 cucumber slices -- (1/4-inch)
or zucchini slices
Fresh dill sprigs for garnish

In a food processor bowl or mixing bowl combine feta cheese, cream cheese,
mayonnaise, garlic and dried herbs. Cover and process or beat with an
electric mixer on medium speed until combined.

Immediately spoon about 2 teaspoons spread onto each vegetable slice.
Garnish each with a small sprig of fresh dill.

Makes 12 (3-slice) servings.

Source : "Unknown" S(MC format by Chupa Babi): "12.17.07"
Yield : "36 slices"
Start to Finish Time: "0:15"

Contributed to the FareShare Gazette by Chupa; 21 December 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 111 Calories; 11g Fat (82.0% calories from 
fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 170mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.


 

* Exported from MasterCook *

Greek Lemon Rice Soup with Tofu - 4 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups reduced-sodium chicken broth
1/2 cup white rice
12 ounces silken tofu -- (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/4 cup lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper

1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a
simmer and cook until the rice is very tender, about 15 minutes.

2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu,
oil and turmeric, process until smooth. (Use caution when pureeing hot
liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the
soup remaining in the pan. Heat through.

Makes 4 servings, about 1-1/3 cups each.

Tips : Cover and refrigerate for up to 2 days.

Description : "4 pts"
Yield : "5 1/3 cups"

Contributed to the FareShare Gazette by Chupa; 6 December 2007.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 119 Calories; 4g Fat (26.9% calories from 
fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1/2 Fat.

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