Recipes Included On This Page Taco-Topped Potato Tapenade Take Two Thai-Peanut Ginger Wings Three-Minute Fudge (Kay's) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Taco-Topped Potato Recipe By : Linda Brausen, Janesville, WI Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato 1/4 pound ground beef 1 tablespoon chopped onion 1/4 cup salsa 1/4 teaspoon Worcestershire sauce 2 tablespoons shredded Cheddar cheese Sour cream Scrub and pierce potato; place in a microwave-safe plate. Microwave, uncovered, on High for 4-5 minutes or until tender, turning once. Let stand while preparing topping. Crumble meat in a shallow microwave-safe bowl; add onion. Cover and microwave on High for 2 to 2 1/2 minutes or until meat is no longer pink, stirring once; drain. stir in salsa and Worcestershire sauce. Cut potato in half lengthwise; fluff pulp with fork. Top each half with meat mixture, cheese and sour cream. Yield: 2 servings. Editor's Note: This recipe was tested in an 850 watt microwave. To prepare in a conventional oven bake potato at 400 F. for 40 minutes or until tender. Cook beef and onion in a skillet until meat is no longer pink; drain. Stir in salsa and Worcestershire sauce. Assemble as directed. Source: "Quick Cooking - July-August 2001, insert" S(Formatted by): "Carol Taillon NOTES : "This quick-and-easy recipe fits in well with a busy schedule. Along with a garden salad, it makes a nice light meal for two, but when we want something more filling, I'll serve this potato with a small broiled steak." writes Linda. Bobbie's Note: Easy and delicious. We added salt and pepper at the table. I served this with fresh green beans. Contributed to the FareShare Gazette by Bobbie; 4 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 18g Fat (59.8% calories from fat); 13g Protein; 14g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 233mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Tapenade Take Two Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pitted kalamata olives or French olives -- drained and rinsed 1/2 tablespoon anchovy paste -- to 1 tablespoon 1 tablespoon fresh lemon juice 1 large garlic clove -- minced 3 tablespoons mayonnaise -- to 4 tablespoons, [light or regular] 1 tablespoon olive oil Freshly ground black pepper Place all the ingredients in the bowl of a food processor and blend until almost smooth. Makes about 1 cup. While this tapenade is bold, it is a smoother, creamier counterpart to the Traditional tapenade. It has a softer mouth-feel, a good counterpoint to the salty undertones. I love to put small dishes of this tapenade on the dinner table instead of butter. Serving Suggestions: 1. Slather on a freshly slice baguette or crostini. 2. Place inside an omelet with feta cheese and spinach. 3. Use as a condiment on sandwiches or burgers. Source: "Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009" S(Formatted by Chupa Babi): "Jan 2010" Yield: "1 cup" Contributed to the FareShare Gazette by Chupa; 15 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 6g Fat (95.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 29mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Thai-Peanut Ginger Wings Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces evaporated milk -- (1 can) 1 cup creamy or chunky peanut butter 1/2 cup soy sauce -- divided 1/4 cup chopped green onions 2 1/2 teaspoons ground ginger 2 teaspoons rice or cider vinegar 1/2 teaspoon red pepper flakes 5 pounds frozen chicken wings -- thawed and patted dry Place evaporated milk, peanut butter, 3 tablespoons soy sauce, green onions, ginger, vinegar and pepper flakes in blender; cover. Blend until smooth. Combine 1/2 cup peanut sauce, remaining 5 tablespoons soy sauce and chicken wings in large bowl; cover. Marinate chicken in refrigerator for 1 hour. Refrigerate remaining peanut sauce. Preheat oven to 425 degrees F. Foil-line and grease two baking sheets with sides. Place chicken on prepared baking sheets. Discard any remaining marinade. Bake for 40 to 45 minutes, turning once or until chicken is cooked through. Remove from baking sheets to serving platter. Stir remaining peanut sauce and spoon some over wings. If desired, serve remaining sauce with wings and assorted cut-up vegetables. Makes 20 servings. Contributed to the FareShare Gazette by Art; 30 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 1g Fat (41.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 430mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat. Back to Recipe List * Exported from MasterCook * Three-Minute Fudge (Kay's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Two 8- or 9-inch buttered pans 6 ounces evaporated milk -- (3/4 cup) 1 2/3 cups sugar 1/2 teaspoon salt 1 1/2 cups mini-marshmallows 1 1/2 cups semi-sweet chocolate pieces 1 teaspoon vanilla 1/2 cup chopped nuts -- (optional) Dump marshmallows and chocolate pieces into bowl and set aside. Prepare nuts and set aside. Mix milk, sugar and salt in pot. Cook over Low-Med heat to boiling - a full, rolling boil. Stir constantly. Boil 3 minutes, stirring. Remove from heat and stir in marshmallows and chocolate pieces; beat till melted and glossy. Add pecans. Pour into buttered pans. Cool and refrigerate. Contributed to the FareShare Gazette by Wild Bill; 23 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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