Recipes Included On This Page Pasta Salad with Oranges Pecan Sweet Potato Bake Pineapple Orange Cake Poached Chicken with Creamy Blue Cheese Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pasta Salad with Oranges Recipe By : Hallie Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta [bow ties were suggested in the original version of this recipe but you can use any] 2 red apples -- cored and sliced [peeled or unpeeled] 3 tablespoons lemon juice 1 1/4 cups plain yogurt 1/2 cup sour cream 2 tablespoons mayonnaise 3 tablespoons orange juice Salt and pepper -- to taste 1 pinch sugar 1 cucumber -- peeled and sliced [celery works too] 2 onions -- cut into 1 thin rings 2 oranges -- peeled and divided into sections [discard seeds and membranes] Cook the pasta in boiling, salted water until just tender; drain. Sprinkle the apple slices with the lemon juice. Mix the yogurt, sour cream, mayonnaise, orange juice, salt, pepper and sugar together. Add the drained pasta, cucumber or celery, onions, oranges and apples. Toss well and serve. MC format by Hallie. Contributed to the FareShare Gazette by ; 20 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 479 Calories; 16g Fat (28.9% calories from fat); 13g Protein; 74g Carbohydrate; 6g Dietary Fiber; 25mg Cholesterol; 97mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pecan Sweet Potato Bake Recipe By : Nanci Keatley, Salem, OR Serving Size : 6 Preparation Time :0:20 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups mashed sweet potatoes 2 eggs 1/2 cup sugar 1/4 cup half-and-half cream 1/4 cup butter -- softened 2 teaspoons vanilla extract 1/8 teaspoon salt Topping: 1/2 cup packed brown sugar 2 tablespoons all-purpose flour 1/4 cup cold butter 1/2 cup chopped pecans In a large mixing bowl, combine the first seven ingredients; beat until light and fluffy. Transfer to a greased 11- x 7-inch baking dish. For topping, combine the brown sugar and flour in a bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. Bake, uncovered, at 350F for 30-35 minutes or until a knife inserted near the center comes out clean. Serves 6. Source: "Taste of Home Magazine - Dec-Jan '06, p. 41" S(Mc Formatting by): "Cookie, augmented by Bobbie" T(Baking Time): "0:30" NOTES. "The recipe for this luscious side dish was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays," explains Nanci. Everyone loves it!" Bobbie's Note. This was excellent. My husband usually isn't fond of sweet potatoes. He really enjoyed these. Not too sweet. I cut the recipe in half and got 3 generous servings. Contributed to the FareShare Gazette by Bobbie; 6 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 502 Calories; 24g Fat (42.2% calories from fat); 6g Protein; 68g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 327mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pineapple Orange Cake Recipe By : Pam Sjolund, Columbia, SC Serving Size : 15 Preparation Time :0:15 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (18 1/4 ounces) 1 can mandarin oranges -- (11 ounces) undrained 4 egg whites 1/2 cup unsweetened applesauce TOPPING: 1 can crushed pineapple -- (20 ounces) undrained 1 ounce sugar-free instant vanilla pudding mix -- (1 pkg.) 8 ounces reduced-fat whipped topping -- (1 carton) In a large mixing bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13- x 9- x 2-inch baking dish coated with nonstick cooking spray. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yields 15 servings. Source: "Taste of Home - June/July 2006, p. 22" S(Mc Formatting by): "Cookie, augmented by Bobbie" T(Baking Time): "0:25" NOTES. "This is one of my favorite cakes. It's moist and light yet so satisfying. I've been adapting it for years and now it's almost guilt- free," says Pam. Contributed to the FareShare Gazette Recipe Challenge by Bobbie; 16 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 4g Fat (21.2% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 242mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Poached Chicken with Creamy Blue Cheese Sauce Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless, skinless chicken breast halves 1/2 cup chicken broth 2 tablespoons dry white wine -- (optional) 2 tablespoons lemon juice Freshly ground black pepper -- to taste Paprika -- to taste Creamy Blue Cheese Sauce: 2 tablespoons butter 1/2 cup thinly sliced sweet onion 1 cup thinly sliced mushrooms 2 garlic cloves -- finely diced 1 tablespoon flour [or other thickening agent] 2 cups non-fat half and half 8 ounces blue cheese -- crumbled Salt and pepper -- to taste 1 bunch spring onions -- thinly sliced (optional) Coat an 8x8-inch baking dish (or one big enough for the chicken) with no- stick cooking spray. Arrange chicken in dish in single layer. Combine broth, wine and lemon juice and drizzle over chicken. Sprinkle with pepper and paprika. Cover tightly and bake in 400F oven for 40-45 minutes, until done (internal temperature of 165F). Make certain dish is tightly covered so the steam infuses the chicken with its flavors. Place chicken on a heated serving platter, reserving broth. Keep chicken warm. In a medium saucepan melt butter and sauté the onions, mushrooms, and garlic until onions are translucent. Stir in a tablespoon of flour, continuing to stir until smooth. Pour the reserved broth into saucepan. Reduce the heat to low and add the half and half; heat until it is bubbling at the edges. Cook until thickened. Add the blue cheese, salt, and pepper. Cook over low heat, stirring, for 2 to 3 minutes or until the cheese melts. Remove from the heat and spoon about 1 cup of the sauce over the poached chicken breasts. Sprinkle with sliced spring onions, if desired. Serve remainder of the sauce at the table. Serves 6. Notes. Prepared by Art on February 15, 2009. Fashioned after a dish (Chicken Berghoff) served at a somewhat posh restaurant called Mimi's in Huntingdon, PA, home of Juniata College. Formatted in MasterCook by Art. Contributed to the FareShare Gazette by Art; 18 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 15g Fat (74.0% calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 631mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

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