Recipes Included On This Page Bean Salad Blackened Chicken Braised Lamb Shanks Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Bean Salad Recipe By : Don Calkins Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans, cooked 1 can kidney beans, cooked 1 can green beans, canned 1 can yellow wax beans 1 cup diced onion **Dressing** 1 teaspoon Italian seasoning 1/4 cup cider vinegar 1/4 cup sugar 3 tablespoons canola oil 1/2 teaspoon salt 1/8 teaspoon pepper 1 dash jalapeno powder Mix dressing ingredients together, pour over beans and onions, mix thoroughly and let set for a couple hours to meld. If I have them on hand, I'll also add 1/4 to 1/3 cup each of diced celery, diced green pepper and/or shredded carrots. I make my own jalapeno powder. I dry whole jalapenos till crisp, then grind in my flour mill (and wash it carefully after.) Jalapenos, black pepper and the various other "hot" spices activate slightly different areas of the taste buds on the tongue. Using small amounts of several of them together gives a "broader" flavor without necessarily being any hotter. While I most commonly use canola oil and cider vinegar, I like olive oil and red wine vinegar almost as well. Contributed to the FareShare Gazette by Don; 22 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 4g Fat (33.6% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blackened Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts or legs 1 teaspoon seasoned salt 1/2 teaspoon garlic salt 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon black, white and cayenne pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon ground sage 1/2 teaspoon oregano 1 teaspoon Creole seasoning 1 teaspoon paprika 1) Mix seasoning ingredients until well blended using a food processor, if available. 2) Rub the seasoning into the chicken (If you like more or less spicy, you can add or leave out spice; I tend to leave out the cayenne pepper; my choice) and place on buttered broiling pan if using oven or on buttered foil if grilling. (We are fortunate in having an electric grill with non- stick surface and skip the foil and the butter.) 3)Set oven control to broil. Broil with top 10-12 inches from heat for 8-11 minutes or until dark brown. If grilling, please use directions for your grill instructing on how to grill chicken. Serve with hot rolls and a mixed salad. Yummy! Contributed to the FareShare Gazette by Doris; 22 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (10.8% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 653mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Braised Lamb Shanks Recipe By : Sue Prescott Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- or more as needed 1/2 cup flour Cajun seasoning -- to taste or just use salt and pepper 4 lamb shanks -- about 8 ounces each 2 cups chopped onions 1 cup carrots -- in medium dice 1 cup celery -- in medium dice 2 tablespoons minced garlic 3 bay leaves 2 tablespoons fresh thyme -- chopped 1 cup red wine 2 tablespoons red wine vinegar 1 quart low sodium beef broth 1 quart low sodium chicken broth 1/4 cup parsley -- chopped In a large stock pot or braising pot, add the olive oil. Mix the seasoning and flour. Dredge the lamb shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and sauté for 2 minutes. Add the celery and carrots and continue to sauté for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the vinegar and broth. Bring the liquid up to a boil and reduce to a simmer. Add the lamb shanks and place, uncovered, in the oven. Cook 2 hours. After the first hour, check it every so often to make sure the liquid is at least halfway up the meat. Remove the meat to a platter and cover with foil to keep warm. Skim off any fat you can from the sauce. If you want a thicker gravy or sauce, whisk some flour or cornstarch with water and mix in to sauce over a medium heat. Serve over buttered egg noodles or mashed potatoes (my favorite). Try some blue cheese mashed potatoes. NOTES: I changed a recipe I found online. Among other things, I added some red wine vinegar to cut the fattiness of the lamb; you can omit it if you like. Many recipes like this call for you to strain the vegetables out of the sauce or mash them. I leave them in, whole. If you make this the day before serving, you can skim the fat off before reheating to serve. Of course, that requires planning ahead. Cooking Method: Braised Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 10 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 7g Fat (22.4% calories from fat); 26g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 639mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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