Recipes Included On This Page Mexican Pasta Salad (4 pts) Mushrooms Stuffed with Goat Cheese and Sausage Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mexican Pasta Salad (4 pts) Recipe By :Sunset, January 1997 Serving Size : 5 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried fusilli -- or rotelle pasta 6 green onions -- ends trimmed 3 Roma tomatoes [about 1/2 pound total] 2 fresh jalapeño chilies 1 red bell pepper [about 1/2 pound] 1 cup minced fresh cilantro 8 1/2 ounces reduced-sodium kidney beans -- (1 can) rinsed and drained 1/4 cup red wine vinegar 1 tablespoon salad oil 2 tablespoons grated parmesan cheese Salt 1. Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well. 2. While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeños. Stem, seed, and cut the bell pepper into thin, short slivers. 3. In a large bowl, combine the pasta, onions, tomatoes, jalapeños, bell pepper, cilantro and beans. Add the vinegar, oil and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste. Yield: Makes 4 to 6 servings. Notes: Start heating water for pasta in a covered pan before assembling the rest of the ingredients. This salad can be served as a hot entrée by simply omitting the cooling step for the cooked pasta. Description: "4 pts" Cuisine: "Mexican" S(Formatted by Chupa Babi): "09.16.08" Contributed to the FareShare Gazette by Chupa; 1 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 4g Fat (47.0% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mushrooms Stuffed with Goat Cheese and Sausage Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large mushrooms 2 tablespoons olive oil 1 pound loose sausage 4 tablespoons finely chopped sweet onions 4 tablespoons finely chopped green bell pepper 4 fresh garlic cloves -- finely diced 12 ounces goat cheese -- brought to room temperature and cut into small pieces 1 cup loosely packed fresh basil -- finely chopped 4 tablespoons pimentos Salt and black pepper to taste Paprika Clean mushrooms by wiping with paper towel, trim a thin slice off of the bottom of the stem. Remove stem and reserve. Place mushroom caps on a baking sheet covered with foil. Chop up the stems finely. In a large skillet, heat oil and fry the sausage until nearly done. Break the sausage up into small pieces as it browns. Add the onions, bell pepper and garlic; continue cooking until the vegetables are beginning to soften. Turn off the heat. Add the goat cheese, pimentos and basil; season to taste with salt and black pepper. Combine all of the ingredients in the pan and remove from stove. Using a tablespoon, press the stuffing into and onto the mushroom caps. Sprinkle with paprika. Bake in a 400F preheated oven for about 10 - 15 minutes or until the top is slightly brown. Note. To keep the mushrooms from rolling around, crumple the foil on the pan to create little pockets for them to sit in. This dish can be prepared early in the morning and baked when ready to serve. Let it come to room temperature if cold. Prepared by Art for Candice's birthday dinner, 28 October 2008. To see photos of this appetizer, visit: http://www.fareshare.net/stuffed_musrooms.html Contributed to the FareShare Gazette by Art; 31 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 12g Fat (72.7% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 99mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1 1/2 Fat.

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