Recipes Included On This Page Cabbage Patch Stew Champurrado Cherry Angel Cake Chicken and White Bean Soup Creamy Caramel Flan Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cabbage Patch Stew Recipe By : Violet Beard, Marshall, IL Serving Size : 14 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 4 celery ribs -- chopped 1 medium onion -- chopped 7 cups cabbage -- chopped 32 ounces kidney beans -- rinsed and drained [two 16-ounce cans] 28 ounces tomatoes -- undrained (1 can) 3 cups beef broth 1 15 ounce can tomato sauce 2 medium carrots -- chopped 1/2 teaspoon sugar Pepper -- to taste In a large saucepan of Dutch oven, cook the beef, celery and onion over Medium heat until meat is no longer pink and vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender. Yields 14 servings. (3 1/2 quarts). Source: "Taste of Home Magazine, October-November, 1999, p. 18" S(Mc Formatting by): "Bobbie" NOTES : "On a chilly day, a hearty helping of this recipe is a welcome treat when you come home in the evening," suggests Violet. This was delicious. I made half of it and the two of us will have two meals from this. I served it with hot biscuits. Contributed to the FareShare Gazette by Bobbie; 7 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 14g Fat (29.0% calories from fat); 27g Protein; 49g Carbohydrate; 19g Dietary Fiber; 41mg Cholesterol; 533mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Champurrado Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup masa harina 3 cups cold water 2 tablespoons brown sugar Splenda OR dark brown sugar 1 teaspoon Mexican vanilla 2 ounces dark Dutch chocolate -- grated 1 teaspoon cinnamon 2 cups milk [here again I use Lactaid 1%] Mix Masa into the cold water in saucepan and bring to boil. Cook for about 10 minutes and then add all the other ingredients except the milk stirring until the chocolate dissolves into the liquid. When the chocolate has incorporated into the liquid, add the milk, stirring constantly, until the drink has become a creamy consistency. This will serve about four or five mugs. Very good and also satisfying. If the need for a dash of salt is felt, do not add much. Contributed to the FareShare Gazette by Doug; 19 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 4g Fat (35.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 66mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 1 Fat. Back to Recipe List * Exported from MasterCook * Cherry Angel Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 angel food cake mix 1 package coconut cream pudding/pie mix 1 package cream cheese -- softened 1/3 cup icing sugar 2 cups whipping cream Sugar or vanilla to taste 1 can cherry pie filling Prepare and bake angel food cake according to package directions. Cool completely then tear into bite sized pieces. Prepare pudding according to package. Cool. Beat cream cheese and icing sugar together in large bowl until light and fluffy. Beat whipping cream and sugar (or vanilla) until stiff peaks form. Fold pudding and cream mixture into cheese mixture. Add cake pieces. Mix well to coat cake. Spoon into shallow pan about 2 inches deep. Spread pie filling on top. Chill; inhale the whole thing. Contributed to the FareShare Gazette Recipe Challenge by Ruby; 26 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chicken and White Bean Soup Recipe By : Serving Size : 6 Preparation Time :0:25 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons extra-virgin olive oil 2 leeks -- white and light green parts only, cut into 1/4-inch rounds 1 tablespoon chopped fresh sage or 1/4 teaspoon dried sage 2 cans reduced-sodium chicken broth -- (14-ounce cans) 2 cups water 1 can cannellini beans -- (15 ounce) rinsed 2 pound roasted chicken -- skin discarded, meat removed from bones and shredded -- (4 cups) Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot. Serves 6. Prep Time: 25 minutes. Total Time: 25 minutes. Source: "realage.com" S(Mc Formatting by): "Bobbie" Start to Finish Time: "0:25" NOTES. Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine. Cover and refrigerate for up to 2 days. Bobbie's Note: This is delicious. A great way to use up a rotisserie chicken. Contributed to the FareShare Gazette by Bobbie; 8 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 406 Calories; 9g Fat (19.7% calories from fat); 55g Protein; 25g Carbohydrate; 6g Dietary Fiber; 129mg Cholesterol; 130mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 1 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Creamy Caramel Flan Recipe By : TOH Holiday Recipe Cards Serving Size : 10 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 8 ounces cream cheese -- softened (1 package) 5 eggs 14 ounces sweetened condensed milk -- (1 can) 12 ounces evaporated milk -- (1 can) 1 teaspoon vanilla extract In a heavy saucepan over medium-low heat, cook and stir sugar until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-quart round baking or soufflé dish, tilting to coat the bottom; let stand for 10 minutes. In a mixing bowl, beat the cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add remaining ingredients; mix well. Pour over caramelized sugar. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. Bake at 350F for 50-60 minutes or until center is just set (mixture will jiggle). Remove dish from larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yields 8-10 servings. Source: "TOH Holiday Recipe Cards" S(MC formatting by): "Dee" Yield: "8 to 10 servings." NOTES. "If you're unfamiliar with flan, think of it as a tasty variation on custard. One warning, though - it's very filling. A small slice of flan goes a long way!" - Pat Forte-Miami, Florida Contributed to the FareShare Gazette by Bobbie; 17 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 16g Fat (41.9% calories from fat); 10g Protein; 41g Carbohydrate; 0g Dietary Fiber; 154mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

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