Recipes Included On This Page Black Beans and Corn Blue Cheese Dressing (Gonzo's) Blue Cheese Dressing TNT Blueberry Almond Tart Blueberry Buckle Breakfast Muffins (Eleanor's) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Black Beans and Corn Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn 1/2 cup black beans -- drained & rinsed 1/2 cup onion -- diced 1/2 cup salsa Mix together and serve hot or cold. Makes 4 servings as a side dish or 2 servings as a main dish. Contributed to the FareShare Gazette by Don; 4 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 1g Fat (6.8% calories from fat); 8g Protein; 34g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 154mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable. Back to Recipe List * Exported from MasterCook * Blue Cheese Dressing (Gonzo's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups plain yogurt 1 1/2 tablespoons sugar 1/2 teaspoon onion salt 2 teaspoons lemon or lime juice 7 ounces blue cheese -- (200 grams) [7 to 8 ounces] This is better if you make it early in the AM or the day before. Dice the cheese and mix everything together. After it has sat for about an hour or two, take a fork and mash some of the bigger lumps of the cheese, (this will make the sauce more thick and cheesy). For a salad I take a couple of heads of Romaine lettuce (down here we have to wash it), some bacon (diced), some hard boiled eggs (diced) some thin sliced red onion Place some of the spears of lettuce on a plate. Sprinkle with bacon, eggs, and onion. (Looks great.) That's all there is to it. Everything can be made the day before and assembled just before the meal. Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo; 7 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Blue Cheese Dressing TNT Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mayonnaise 1/4 cup cider vinegar 1/2 teaspoon dry mustard 1/2 teaspoon onion powder 1/2 cup sour cream 4 teaspoons sugar 1/2 teaspoon garlic powder -- or to taste * 4 ounces blue cheese, crumbled -- good stuff In a bowl, combine the first seven ingredients. Stir in the blue cheese; cover and chill at least 2 hours. Store in refrigerator. Yields 2 cups. NOTES. A dash or 2 of cayenne pepper is a nice addition to this. SEW *I like more garlic powder. Contributed to the FareShare Gazette Salad Dressing Challenge by Sandy; 9 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Blueberry Almond Tart Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 cups cake flour 1 tablespoon cornstarch 2 teaspoons granulated sugar 1 stick cold butter -- (1/4 pound) 1 egg yolk 2 tablespoons cold water Filling: 3 cups fresh blueberries -- washed 1 1/2 cups confectioner's sugar 1 cup ground almonds 2 eggs 1/4 teaspoon almond extract 1 tablespoon water 1/4 cup sliced almonds 1. Preheat oven to 400 degrees Fahrenheit. Grease an 8-inch pie pan with sloping sides. 2. For the shell, mix together flour, cornstarch and sugar in a large bowl. Cut butter into bits; rub into flour mixture until it forms coarse crumbs. Separately, whisk together the egg yolk and cold water; pour it into flour mixture. With hands, bring mixture together to form a ball of dough. (If too dry, add more water, a teaspoon at a time.) 3. Roll out pastry on a floured surface; transfer to the pie pan. Cover with aluminum foil; pour 1/2 cup dried beans into the bottom. Bake 18 to 20 minutes. Remove from oven; discard foil and beans. Reduce temperature to 325F. 4. For the filling, put the berries into the baked shell. Mix together confectionery sugar and ground almonds in a bowl. Separately, lightly beat together eggs, almond extract and water. Stir sugar mixture into the egg mixture; pour this over the berries. Sprinkle sliced almonds on top. Bake for 35 to 40 minutes, until the top is golden. Serve warm. Makes one 8-inch tart. Adapted from "New England Cooking: Seasons and Celebrations" by Claire Hopley. Contributed to the FareShare Gazette by Art; 18 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 450 Calories; 25g Fat (47.2% calories from fat); 10g Protein; 52g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blueberry Buckle Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/4 cup soft shortening -- (I use canola oil) 1 egg 1/2 cup milk 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups blueberries -- fresh or frozen (NOT THAWED) **Topping** 1/2 cup sugar 1/3 cup flour 1/2 teaspoon cinnamon 1/4 cup canola oil Mix shortening and sugar together, stir in egg. Add milk and stir in flour, baking powder and salt. Fold in blueberries. Spread batter in greased and floured 9 x 13-inch pan, sprinkle top with topping. **Topping** Mix together the sugar, flour and cinnamon in the batter bowl (without washing the bowl). Stir in canola oil quickly until mixed but not soggy. Sprinkle on top. Bake in a 375F oven for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Contributed to the FareShare Gazette by Jennie; 2 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2830 Calories; 68g Fat (21.2% calories from fat); 42g Protein; 522g Carbohydrate; 17g Dietary Fiber; 229mg Cholesterol; 2197mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Fruit; 1/2 Non-Fat Milk; 12 Fat; 17 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Breakfast Muffins (Eleanor's) Recipe By : Eleanor Leap Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk -- mixed with 1/4 cup orange juice 1/4 cup butter or margarine -- softened 1/2 cup brown sugar 1/4 cup honey 1 egg 1 ripe banana -- mashed (1 or 2) 1/2 apple -- shredded OR 1/2 cup applesauce 1 tablespoon flaxseed -- ground (optional) 1 1/2 tablespoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon allspice 1 cup flour 1/4 cup All-BranŽ Buds 3/4 cup rolled oats 1/3 cup nuts 1/3 cup golden raisins -- or regular raisins 1/3 cup dried cherries 1/3 cup dried cranberries Mix milk with orange juice and let set until ready to use. Cream together butter, brown sugar, honey and egg. Stir in banana, apple or applesauce and flaxseed. Add baking powder, baking soda, salt and allspice. Add 1/3 of milk mixture, then add oatmeal. Add 1/3 of milk mixture and stir in bran buds. Add last 1/3 of milk mixture and add flour. Add all or choice of nuts, raisins, cherries and cranberries. Stir until blended. Spoon into 12 to 14 muffin tins that are lined with paper greased well. Bake in oven at 400 F. for 20-25 minutes. Makes 12 to 14 muffins S(MC formatting by:): "Bobbie" Yield: "12 to 14 muffins" Bobbie's Note: These were served to us at a Book Club luncheon. They were exceptionally good. Contributed to the FareShare Gazette by Bobbie; 3 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 7g Fat (30.6% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 332mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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