Recipes Included On This Page Tabbouleh Salad Tangy Ranch Chicken Tortellini with Spinach and Tomato Cream Sauce Triple Berry Cobbler Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Tabbouleh Salad Recipe By : Deirdre Dee Cox Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 2 cups boiling water 4 medium tomatoes -- chopped 2 medium cucumbers -- peeled and sliced 1 cup minced fresh parsley 1 cup minced fresh mint 4 green onions -- finely chopped 1/3 cup lemon juice 1/3 cup Crisco® Extra Virgin Olive Oil 1 tablespoon chopped seeded jalapeno pepper 2 garlic cloves -- minced 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/4 teaspoon pepper Bibb or Boston lettuce leaves Preparation: 30 minutes + chilling Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well. Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and onions. In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper. Pour over bulgur mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve over lettuce leaves. Yield: 10 servings. Tabbouleh Salad published in Country Woman April/May 2010, p47 This was published in the magazine but was not a winner in any contest -- I don't even remember which contest I would have submitted this in (probably some sort of salad contest) Description: "The highlight of our neighborhood potlucks has long been my mother-in-law’s tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice. Deirdre Dee Cox, Milwaukee, Wis" Source: "http://www.tasteofhome.com/recipes/Tabbouleh-Salad" S(scanned & formatted by): "Deirdre Dee (zosha) March 2010" Copyright: "Country Woman magazine April/May 2010" Contributed to the FareShare Gazette by Deirdre; 29 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (5.4% calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Fat. Back to Recipe List * Exported from MasterCook * Tangy Ranch Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Ranch dressing 1/3 cup French's Classic Yellow Mustard 3 tablespoons brown sugar 4 boneless skinless chicken breast halves 1 tablespoon oil Mix dressing, mustard and brown sugar; reserve. Heat oil in nonstick skillet. Sauté chicken until browned and cooked through, about 10 minutes. Stir in reserved sauce. Cook stirring about 3 minutes until chicken is glazed. Serves 4 Source: "French's advertisement" S(MC formatting by): "Bobbie" Bobbie's Note: This was delicious. I used half of the recipe with 2 chicken breast halves. We served it with asparagus and brown rice. Contributed to the FareShare Gazette by Bobbie; 26 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 5g Fat (24.4% calories from fat); 27g Protein; 7g Carbohydrate; 0g Dietary Fiber; 68mg Cholesterol; 79mg Sodium. Exchanges: 4 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Tortellini with Spinach and Tomato Cream Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cheese tortellini 14 1/2 ounces diced tomatoes with basil, garlic and oregano [1 can] 1 cup chopped fresh spinach 1/2 teaspoon salt 1 dash pepper 1 1/2 teaspoons chopped fresh basil 2 tablespoons flour 3/4 cup milk 3/4 cup fat-free half and half 1/4 cup grated Parmesan cheese Bring a large pot of water to a boil. Add the tortellini and cook until tender, about 10 minutes. While the pasta is cooking, combine the tomatoes, spinach, salt and pepper in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and half/half. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low and simmer until thick, about 2 minutes. Drain the tortellini but do not rinse. Pour sauce over pasta. Stir to coat and serve with extra Parmesan cheese. Contributed to the FareShare Gazette by Carol; 8 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 10g Fat (23.0% calories from fat); 21g Protein; 51g Carbohydrate; 3g Dietary Fiber; 87mg Cholesterol; 826mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. Back to Recipe List * Exported from MasterCook * Triple Berry Cobbler Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients for Filling: 8 cups fruit 1 cup sugar 4 tablespoons cornstarch Ingredients for Crust: 2 sticks softened butter -- (1/2 cup) 2 cups sugar 2 egg -- slightly beaten 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt Directions for Filling (13x9-inch size): Prepare fruit as appropriate. Put prepared fruit into 13x9-inch baking dish. Combine sugar and cornstarch. Sprinkle over fruit. Directions for Crust: Mix butter and sugar. Stir in egg; gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brown and the topping doesn't shake - usually 1 1/2 to 2 hours. Test the same as you would a cake. Straw should come out clean. When halved this recipe works well in a 8x8-inch baking dish. It will take 45 to 50 minutes to bake. Test at 1 hour and 45 minutes. Notes: I usually combine blueberries, blackberries, and raspberries for the fruit. If you have a deep enough pan, 2 cups blueberries, 4 cups blackberries, and 4 cups raspberries works well. Sam's Club also used to sell a triple berry mixture of 8 cups fruit, with those three berries mixed. Description: "Mom Cantey's Fruit Cobbler: Winner for comfort food in an Emeril contest." S(Internet Address): "http://www.recipelink.com/mf/9/6197" Contributed to the FareShare Gazette by Laura; 16 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 1g Fat (3.1% calories from fat); 3g Protein; 69g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 3 1/2 Other Carbohydrates.

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