Recipes Included On This Page Baked Cabbage Black Bean Chili with Butternut Squash and Swiss Chard Blood Orange Soup Blueberry Cobbler with Cornmeal Biscuit Breakfast Casserole For 2 Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Cabbage Recipe By : Gina Burkhart, Landisville, PA; page 55 Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cabbage head -- chopped 1 tablespoon sugar 2 tablespoons flour 1 cup condensed milk Salt and pepper -- to taste 6 strips bacon 1. Combine all ingredients except bacon and spoon into greased casserole dish. Spread bacon strips over cabbage. 2. Cover and bake at 350F for 40 minutes. Uncover and bake 10 minutes longer. Source: "Lancaster Country Cookbook by Louis Stoltzfus and Jan Mast" Copyright: "©1993, 2003 by Good Books; ISBN 1-56148-412-1" Contributed to the FareShare Gazette by Bobbie; 3 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 4g Fat (32.3% calories from fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Black Bean Chili with Butternut Squash and Swiss Chard Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 1/2 cups chopped onions 3 garlic cloves, chopped 2 1/2 cups butternut squash -- peeled and cut into 1/2" cubes 2 tablespoons chili powder 2 teaspoons ground cumin 3 15 ounce cans black beans, rinsed, drained 2 1/2 cups vegetable broth 1 14 1/2 ounce can diced tomatoes in juice 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch), 1 ribs removed Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like. Bon Appétit, March 2006 Norm's Notes: This is really good, my favorite chili. The squash and chard may seem strange at first thought, but give a nice texture and flavour to the dish. Don't skimp on either, as they replace an equal amount of beans. I halve the broth and double the tomatoes, and like it a bit spicier than called for. I also usually use dried beans - 2 cups - that I cook up from scratch, and add some leftover cubed or shredded chicken. Contributed to the FareShare Gazette by Norm; 21 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Blood Orange Soup Recipe By : An Appetite for Passion Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 blood oranges -- juiced 1 cup sugar 2 tablespoons Grand Marnier or other orange liqueur 2 tablespoons fresh lemon juice 1/4 pint raspberries 1/4 pint strawberries -- stemmed and quartered 1/2 grapefruit -- peeled and sectioned 1/2 cantaloupe -- scooped into balls or other small melon Strain the orange juice into a large bowl. Add the sugar, Grand Marnier and lemon juice; mix well. Divide this mixture in half. Refrigerate one half of the mixture and freeze the remaining half in an ice cream freezer, following the directions for sorbet (see note). To serve the soup, put the juice into bowls, divide the berries and seasonal fruit among the bowls; garnish with a scoop of sorbet. Editors' note: "The brilliant red flesh of blood oranges lends an air of exotic rarity to this sweet-tart fruit. For this light and refreshing dessert, blood orange juice is sweetened, spiked with liqueur and combined with berries and seasonal fruits. If you are short on time, you can omit the sorbet from this soup entirely or use store-bought orange or raspberry sorbet - in that case, cut the amount of the first four ingredients by half." Serves 4. From An Appetite for Passion Cookbook; Miramax Books; 1995 MC format by Hallie. Untried. Hallie's Notes: With all the rich foods we tend to eat at this time of the year I thought this looked like an interesting change. If blood oranges aren't available I would imagine one could use regular oranges although the taste and certainly the appearance would not be the same. Contributed to the FareShare Gazette by Hallie; 24 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; trace Fat (1.2% calories from fat); 1g Protein; 65g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Fruit; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blueberry Cobbler with Cornmeal Biscuit Recipe By : Rustic Fruit Desserts Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter -- at room temperature, for greasing dish Fruit filling: 3/4 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon fine sea salt 3 pints blueberries -- (6 1/2 cups or 2 pounds) fresh or frozen 2 tablespoons freshly squeezed lemon juice Biscuit dough: 1 1/4 cups all-purpose flour 1/2 cup fine cornmeal 2 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon fine sea salt 1/2 cup cold unsalted butter -- cut into small cubes 1 cup cold heavy cream 4 teaspoons turbinado (raw) sugar Preheat the oven to 375 degrees F. Butter a 2-quart baking dish. To make the fruit filling, rub the sugar, cornstarch and salt together in a large bowl. Add the blueberries and toss to combine, then gently stir in the lemon juice. Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well. To make the biscuit dough, whisk the flour, cornmeal, sugar, baking powder and salt together in a bowl. Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of peas. Pour in the cream and stir just until mixture comes together. Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit. Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit. Bake for about 45 minutes or until the biscuits are golden and the filling is bubbling in the middle. Serve warm. Serves 8. Storage: This cobbler is best if eaten the day it is made. Covered with a tea towel, any leftovers will keep at room temperature for up to three days. From Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More" by Cory Schreiber and Julie Richardson (Ten Speed Press, $22) Cuisine: "Southern USA" Source: "The Detroit News Recipe Box" S(Formatted by Chupa Babi): "Dec 2010" Contributed to the FareShare Gazette by Chupa; 30 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 14g Fat (34.5% calories from fat); 3g Protein; 55g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 70mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Breakfast Casserole For 2 Recipe By : Bobbie Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cubed whole wheat bread 2/3 cup cooked ham or sausage [I used frozen cooked-crumbled sausage] 3/4 cup grated Cheddar cheese 1/2 tablespoon flour 1/4 teaspoon dry mustard 1 pinch salt 1/2 cup melted butter 2 eggs 3/4 cup milk Make this casserole at least 8 hours before baking. Place the first 3 ingredients in a small pan sprayed with Butter spray. Combine flour, mustard and salt; sprinkle over bread crumbs. Beat eggs, butter and milk. Pour over bread crumb mixture and refrigerate. Heat oven to 350F. Bake, uncovered, for 45 to 50 minutes. Serves 2 NOTES : This was a combination of several breakfast casseroles, cut down to serve 2. Easy and delicious! We served it with a cinnamon coffee cake. Contributed to the FareShare Gazette by Bobbie; 26 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 716 Calories; 68g Fat (84.9% calories from fat); 21g Protein; 7g Carbohydrate; trace Dietary Fiber; 393mg Cholesterol; 914mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Non-Fat Milk; 12 Fat.

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