Recipes Included On This Page Cheese 'n Chutney Appetizer Pastry Wrap Coq Au Vin Creamy Artichoke Spread Creamy Wild Rice Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheese 'n Chutney Appetizer Pastry Wrap Recipe By : Land O Lakes Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Monterey Jack cheese 2 tablespoons mango chutney 2 tablespoons dried cranberries 1 can refrigerated crescent dinner rolls, veggie version [8 ounces] 1 egg -- slightly beaten 1 tablespoon water 2 teaspoons finely chopped pecans Heat oven to 350F. Cut cheese in half to make 2 rectangles. Trim to round off top 4 corners. Reserve trimmed-off cheese. Combine reserved cheese, chutney and cranberries in small bowl. Set aside. Separate dough into 4 rectangles; firmly press perforations to seal. Press each rectangle to 5 1/2x5-inches. Place 1 rectangle of dough onto ungreased baking sheet; top with 1 piece cheese. Spoon half of chutney mixture onto cheese. Place 1 remaining rectangle of dough over chutney. Press edges of dough together to seal. Fold top edges of dough over bottom edges of dough. Pinch together well to seal edges. Repeat with remaining dough and cheese. Beat egg and water in small bowl with fork. Brush over dough; sprinkle with pecans. Bake for 18 to 22 minutes or until golden brown. Cool 10 minutes before serving. Yields 12 servings. Preparation time: 20 minutes. Baking time: 18 minutes. Source : Land O Lakes. Formatted by Chupa Babi: 03.28.08 Monterey Jack cheese, chutney and cranberries are sealed inside an easy-to- prepare and impressive appetizer. Contributed to the FareShare Gazette by Chupa; 12 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 6g Fat (66.6% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Coq Au Vin Recipe By : Linda Clark, Stoney Creek, Ontario, Canada Serving Size : 6 Preparation Time :0:20 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium red potatoes -- quartered 1/2 cup water 2 medium carrots -- sliced 10 1/2 ounces condensed cream of mushroom soup -- undiluted [1 can] 1/2 cup white wine or chicken broth 1 1/2 teaspoons chicken bouillon granules 1 teaspoon minced garlic 1/2 teaspoon dried parsley flakes 1/4 teaspoon dried thyme 1/4 teaspoon pepper 4 boneless skinless chicken breast halves [6 ounces each] 1/2 pound sliced fresh mushrooms 4 bacon strips -- cooked and crumbled 1/3 cup chopped green onions Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain. In a large bowl, combine the soup, wine or broth, bouillon, garlic, parsley, thyme and pepper. Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat. Transfer to a greased 13-inch x 9-inch x 2-inch baking dish. Cover and bake at 350F for 50-55 minutes or until chicken juices run clear. Yields 6 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Source : "Simple & Delicious - January/February 2007" S(Mc Formatting by): "Cookie, augmented by Bobbie" T(Baking Time): "0:50" NOTES : Don't let the name fool you, this upscale classic is deliciously home-style. Linda Clark sends this dish with potatoes, chicken, carrots and a ton of flavor in every bite. Bobbie's Note: This was a delicious dish. I made half of the recipe and we had enough for the two of us with an extra helping to split for lunch tomorrow. The flavor was incredible and everything was perfectly done. I bake it for 50 minutes and served it in bowls with a salad on the side. Contributed to the FareShare Gazette by Bobbie; 13 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 7g Fat (26.3% calories from fat); 23g Protein; 22g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 629mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Creamy Artichoke Spread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned artichokes in water -- drained and chopped 1 onion Olive oil 1 cup heavy cream -- or as needed Salt and pepper Freshly grated Romano cheese -- (a few ounces) This is a wonderful spread to go over any breads, Foccacia, crackers etc., to fill tomatoes. I sometimes also add a bit of garlic to recipe. Place cut up artichokes in blender. Sauté chopped onion in some olive oil until tender. Place onions in blender along with heavy cream and blend into a thick puree. Season to taste. Lastly stir in the cheese. Contributed to the FareShare Gazette by Joan; 24 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Creamy Wild Rice Soup Recipe By : Marilyn Ausland, Columbus, GA Serving Size : 3 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion 1/4 cup thinly sliced celery 1/4 cup sliced mushrooms 1 green onion -- thinly sliced 1/4 cup reduced-fat butter 1/4 cup flour 1/8 teaspoon pepper 14 1/2 ounces reduced-sodium chicken broth -- (1 can) 1 cup cooked wild rice 1/4 cup diced cooked ham 1 1/2 teaspoons chopped pimientos 1/2 cup fat-free half and half 1 tablespoon sliced almonds -- toasted, optional In a saucepan, sauté the onion, celery, mushrooms and green onion in butter until tender. Stir in the flour and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Reduce heat. Stir in the rice, ham and pimientos. Heat through. Stir in the half and half; heat through. Do not boil. Sprinkle with almonds if desired. Makes 3 servings. Source : "Cooking for 2 Magazine, Premiere Issue, p. 43" S(mastercook formatting by): "Sheryl Donner augmented by bobbi744@comcast.net" Copyright: "2004 Reiman Publications" NOTES : "My husband and I call this our favorite soup," writes Marilyn. Bobbie's Note: We would have to agree with Marilyn. This was a wonderful soup. I didn't have the fat-free half and half so used 1/2 can of cream of mushroom soup and added skim milk to make it the right consistency. Contributed to the FareShare Gazette by Bobbie; 3 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 2g Fat (14.2% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Back to Recipe List

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.