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FareShare Gazette Recipes -- July 2009 - M's
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* Exported from MasterCook * Macaroni And Cheese (Ebonie Aice's) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces elbow macaroni 4 tablespoons butter -- cut into small pieces 4 eggs 16 ounces cottage cheese 16 ounces sour cream 8 ounces sharp cheddar cheese -- shredded 16 ounces mild cheddar cheese -- shredded 5 ounces evaporated milk -- (1 can) Salt and pepper -- to taste 1 Pinch Lawry's Seasoned Salt -- optional Preheat oven to 400 degrees F. Cook the macaroni according to package directions. Drain and return to the pot. Add the butter, stirring to melt. In a large bowl, beat the eggs and mix with the cottage cheese, sour cream, cheeses, milk and seasonings. Fold in the buttered macaroni. Pour into a 9- x 13-inch baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake 10 minutes more to let the top get crispy. Makes 8 serving Contributed to the FareShare Gazette by Art; 20 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 608 Calories; 33g Fat (48.8% calories from fat); 28g Protein; 49g Carbohydrate; 1g Dietary Fiber; 186mg Cholesterol; 553mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat. Back to Recipe List * Exported from MasterCook * Mansion Dijon Salad Dressing Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 6 tablespoons Dijon mustard 1 egg yolk 1 whole egg 2 1/2 cups salad oil 1 teaspoon minced garlic 1/2 cup red wine vinegar 1/2 teaspoon Worcestershire sauce Salt and pepper to taste In processor mix sour cream, mustard and eggs. Add oil in a thin stream. Add vinegar, Worcestershire sauce, salt and pepper. Mix well. It should be very thick. Chill. Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo; 13 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Mexican Meatball Stew Recipe By : Serving Size : 5 Preparation Time :0:10 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup frozen pearl onions -- thawed [from 16-ounce bag] 16 ounces frozen cooked meatballs -- thawed 15 ounces black beans -- drained, rinsed (1 can) 11 ounces Green Giant Mexicorn -- drained (1 can) [whole kernel corn, red and green peppers] 29 ounces diced tomatoes with mild green chiles -- undrained [two 14.5-ounce cans] 12 ounces vegetable juice -- (1 can] 1 envelope Old El Paso taco seasoning mix 1 cup shredded Mexican cheese blend 1/2 cup sour cream 1/2 cup guacamole Heat oven to 375F. In 3-quart Dutch oven or casserole, mix onions, meatballs, beans, corn, tomatoes, vegetable juice and taco seasoning mix; cover. Bake 1 hour 5 minutes to 1 hour 15 minutes or until mixture is hot, bubbly and thickened. Sprinkle individual servings with cheese; top each with sour cream and guacamole. Makes 6 (1 1/2 cup) servings. Source: "Pillsbury Classic Cookbook #284 - Casseroles, p. 55" S(Formatted for MasterCook by): "Anne W. Conrad, augmented by Bobbie" Start to Finish Time: "1:25" NOTES. Tip: For an easy bread accompaniment serve warm flour tortillas. Bobbie's Note: This was something we both liked a lot. I cut the recipe in half and omitted the guacamole, as it was not on hand. Contributed to the FareShare Gazette by Bobbie; 23 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 677 Calories; 33g Fat (42.8% calories from fat); 32g Protein; 68g Carbohydrate; 17g Dietary Fiber; 42mg Cholesterol; 929mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mr. Food's Garden Chicken Bake Recipe By : Art Ginsburg Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 envelope dry Italian dressing mix -- (.7 ounce) 2 boneless skinless chicken breast halves [1 to 1 1/2 pounds total] 1/2 red bell pepper -- cut into 1-inch chunks 1/2 green bell pepper -- cut into 1-inch chunks 1/2 zucchini -- cut into 1/2-inch slices 1/2 medium onion -- cut in half then into 1/2-inch slices 1/4 cup Italian dressing 1/2 cup shredded mozzarella cheese -- (2 ozs) divided Preheat the oven to 450F. Tear 4 pieces of aluminum foil, each about 12 x 18 inches. Place the dry dressing mix in a shallow dish. Coat both sides of the chicken breasts evenly with the mix then lay each piece of chicken on a piece of aluminum foil. In a large bowl, combine the bell peppers, zucchini, onion, and Italian dressing, and toss until the vegetables are completely coated. Distribute the vegetable mixture evenly over the chicken breasts and drizzle any remaining dressing over the vegetables. Distribute the mozzarella cheese over the vegetables (1/4 cup per packet) and seal the packets tightly. Place on a rimmed baking sheet and bake for 30 to 35 minutes, or until no pink remains in the chicken and the juices run clear. Serve in the foil (see Note). Serves 2. Source: "Mr. Food TV Show, Air Date: 6/25/2007 & 4/6/09" S(Mc Formatting by): "Bobbie" Copyright: "© 2006 by Ginsburg Enterprises Inc." Notes. Packet cooking puts to rest two mealtime dilemmas at once - portioning and cleanup; and our garden chicken bake recipe is so easy and delicious you'll reach for this one again and again! NOTE: I like to let adult guests open their own chicken packets at the table but make sure they're careful to open the packets away from them. The steam from the packets is very hot! Bobbie's Note: This was very good and easy. I defrosted some chicken, and it turned out to be breasts, cut in strips. This was perfect for this dish as all the meat stayed very moist. Contributed to the FareShare Gazette by Bobbie; 28 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 9g Fat (31.2% calories from fat); 35g Protein; 8g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 198mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * My Favorite Salad (Gonzo's Contest Winner) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sweetened Sour Dressing** 1 cup salad oil 3/4 cup sugar 1/3 cup ketchup 1/4 cup vinegar 2 teaspoons Worcestershire sauce 1/4 teaspoon salt **The Salad Itself** 1 head iceberg lettuce 5 eggs -- hard boiled 1/2 pound bacon 1/4 pound bean sprouts Some sliced red onion -- optional **Sweetened Sour Dressing** Dump everything into a small jar and mix well, best if made a few hours or the day before. This fits perfectly into a Lipton Ice Tea Mix jar. **The Salad Itself** Early in the day I cut up the bacon and cook it. Boil the eggs and when cool shell and cut up into itty bitty chunks. Keep the white and the yellow kinda separate. (It looks better.) Wash the lettuce and put everything into plastic bags or wrap in plastic wrap. When ready put the lettuce into a nice bowl and layer the other ingredients. Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo; 14 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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