Recipes Included On This Page Cheesy Wild Rice Soup Chicken-Avocado Mold Chocolate Coca Cola Cake Chocolate Covered Candied Orange Peel Corn Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheesy Wild Rice Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices bacon -- cut in 1-inch pieces 4 tablespoons onion -- minced 1 can cream of potato soup [10 1/2-ounce can] 2 cups milk 8 ounces American cheese -- shredded 1 cup wild rice -- cooked according to package In a heavy skillet over medium heat, sauté bacon for 3-4 minutes or until slightly browned. Add onions and sauté until onions are light brown in color and bacon is crisp. Remove onion and bacon and drain off excess bacon drippings. Set aside. Prepare rice, instant or uncooked. Add soup, milk, rice, cheese and bacon mixture. Simmer until cheese melts, approximately 10-12 minutes. If needed, thin with additional milk to appropriate consistency. Contributed to the FareShare Gazette by Jennie; 10 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1920 Calories; 101g Fat (46.6% calories from fat); 98g Protein; 161g Carbohydrate; 11g Dietary Fiber; 301mg Cholesterol; 4798mg Sodium. Exchanges: 8 Grain(Starch); 8 Lean Meat; 5 1/2 Vegetable; 2 Non-Fat Milk; 15 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken-Avocado Mold Recipe By : The Low-Carbohydrate Diet Cookbook by Roy Ald Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavoured gelatine -- (aka gelatin) 1/2 cup cold water 2 chicken bouillon cubes 1/2 teaspoon salt 1 1/4 cups boiling water 2 tablespoons lemon juice 1 dash black pepper 1/3 cup mayonnaise 1/8 teaspoon grated lemon rind 1 avocado -- peeled and diced 1 cup diced cooked chicken -- (or canned chicken) 3/4 cup diced celery 1 tablespoon capers Sprinkle gelatine over cold water to soften. Dissolve the bouillon cubes and salt in boiling water. Stir in the gelatine until dissolved then stir in the lemon juice and a dash of pepper. Cool until slightly thickened. Fold in the mayonnaise, lemon rind, avocado, chicken, celery and capers. Pour into six individual molds and refrigerate until firm. When ready to serve, unmold onto lettuce or spinach leaves. From The Low-Carbohydrate Diet Cookbook by Roy Ald; 1967. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 16g Fat (87.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 526mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Coca Cola Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 cups sugar 1/2 cup cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 2/3 cup milk 2/3 cup cola 1 egg 2 egg yolks Sift together flour, sugar, cocoa, baking soda and salt into a large bowl. Add shortening, milk and Coca Cola. Mix well. Add eggs and continue to beat. Pour into prepared 9-inch baking pans. Bake in 350F oven for 35 minutes. Contributed to the FareShare Gazette by Jennie; 24 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chocolate Covered Candied Orange Peel Recipe By : Sharon123 Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large navel oranges 1 cup sugar 1 1/2 cups water 3 tablespoons corn syrup 1/4 teaspoon salt 4 ounces semi-sweet chocolate baking squares 1 tablespoon shortening With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-inch strips. In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired. Cool on racks that have been coated with nonstick cooking spray. Store in a covered container in the refrigerator. Yields about 3 cups. Contributed to the FareShare Gazette by Art; 12 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Corn Salad Recipe By : Rita Reifenstein, Evans City, Pennsylvania Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh or frozen sweet corn 3/4 cup chopped tomatoes 1/2 cup chopped green pepper 1/2 cup chopped celery 1/4 cup chopped onion 1/4 cup prepared ranch salad dressing In a large salad bowl, combine vegetables. Stir in dressing. Cover and refrigerate until serving time. Yields 8 servings. Approximate nutritional values Diabetic Exchange: One 1/2 cup servings (prepared with fat-free dressing) equals, 1 starch; also 64 calories, 93 mg. sodium, 0 cholesterol, 15 grams carbohydrate, 2 grams protein, 1 gram fat Source: "Taste of Home Magazine, Aug/Sept. '97, p. 32" S(MC formatting by): "Bobbie" NOTES. "This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use," says Rita. "With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate." Bobbie's Note. I made half of this salad. It is extra easy and loaded with flavor. Contributed to the FareShare Gazette by Bobbie; 2 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (7.7% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Vegetable.

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.