Recipes Included On This Page Baked Scallops Baked-On-Griddle Flat Bread Barbecue Pulled Chicken (Slow Cooker) Bloody Mary Pot Roast with Fall Vegetables Blue Cheese Dressing (Bill's) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Scallops Recipe By : From Anne Johnson's kitchen, Port Clyde, Maine Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sea scallops -- washed and wiped dry 1/4 teaspoon garlic powder 1/4 teaspoon seasoned salt 1 pinch fresh ground black pepper Cream or half-and-half -- to cover scallops 1 cup bread crumbs 1/2 cup crumbled corn flakes 1/4 cup unsalted butter -- melted Preheat oven to 425 F. Spray casserole with Pam. Place the scallops in the baking dish in a single layer. Season with the garlic powder, seasoned salt and pepper. Pour the cream to the top of the scallops (not over them). Spread the bread crumbs and corn flake crumbs over the top of the scallops. Drizzle the butter over the surface. Bake, uncovered for 12 minutes. Serve from casserole. Serves 6. Source: "Bernard Clayton's Cooking Across America p. 505" S(MC Formatted by:): "Bobbie" NOTES : Bobbie's Note: This was delicious! So easy and very rich and tasty. I used fat-free half and half so it wasn't even very fattening. Contributed to the FareShare Gazette by Bobbie; 6 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 9g Fat (36.4% calories from fat); 21g Protein; 16g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 396mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Baked-On-Griddle Flat Bread Recipe By : Pat Smith Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1 teaspoon salt 1/3 cup oil Water -- about 9 tablespoons Mix flour and salt thoroughly. In measuring cup pour oil, add water to make almost 1 cup (7/8 cup). Mix it slightly and pour all at once into flour and salt mixture. Stir it together quickly with a fork, then shape balls about the size of a walnut (rounded tablespoon) and roll out between wax paper, to about the thickness of pastry dough. Cook on a lightly greased hot griddle until lightly browned on each side. Can be made ahead and refrigerated and used as needed. Makes 12 Source: "intercontinentalcog dot org" S(Formatted by Chupa Babi): "Aug 2011" Yield: "12 flat breads" Contributed to the FareShare Gazette by Chupa; September 9, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 6g Fat (45.6% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Barbecue Pulled Chicken (Slow Cooker) Recipe By : EatingWell Magazine Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces reduced-sodium tomato sauce 4 ounces chopped green chilies, drained 3 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon sweet or smoked paprika 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon ground chipotle chile 1/2 teaspoon salt 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat 1 small onion, finely chopped 1 garlic clove, minced Art says: Now who ever heard of putting just one garlic clove in anything! And I would have to have coleslaw with this! Stir tomato sauce, chilies, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve. Notes: This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Source: EatingWell Magazine Active Time: 25 Minutes Total Time: 5 Hours 30 Minutes 8 servings Contributed to the FareShare Gazette by Art; 19 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; trace Fat (4.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Bloody Mary Pot Roast with Fall Vegetables Recipe By : Cuisine at Home Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salt and black pepper, to taste 2 tablespoons olive oil 3 ­ 4 pounds boneless beef arm roast 1/2 cup low-sodium beef broth 12 ounces bottled vegetable-juice cocktail 1 tablespoon prepared horseradish 1/4 teaspoon celery seed 1 bay leaf 2 leeks, sliced 3 ribs celery, sliced into 2-inch pieces 1 rutabaga, cut into 2-inch chunks (1 pound) 1/2 green bell pepper, chopped 1/4 cup cold water 1/4 cup all-purpose flour 2 tablespoons chopped parsley 2 tablespoons vodka (optional) 1 teaspoon red wine vinegar Hot pepper sauce, to taste salt and black pepper, to taste Celery leaves (optional) Season roast with salt and black pepper. Heat oil in a sauté pan. Brown roast on all sides in hot oil over medium-high, about 12 minutes total. Remove roast from pan; place meat in a 5-to-6-quart slow cooker. Deglaze pan with broth, scraping up brown bits. Stir in vegetable juice, horseradish, celery seed and bay leaf. Pour mixture into slow cooker. Arrange leeks, celery, rutabaga and bell pepper on top of meat. Letting the vegetables sit on top of the meat rather than in the juices ensures they won't over cook. Cover slow cooker; cook until meat and vegetables are tender — on high-heat setting for 4-5 hours or on low-heat setting for 9-10 hours. Using a slotted spoon, remove meat and vegetables to a serving platter; cover and keep food warm. Transfer juices from slow cooker to a large saucepan. Let set for 10 minutes then skim off fat. Stir cold water into flour. Stir flour mixture into juices in saucepan; cook over medium heat until gravy is thickened, 2 minutes. Stir parsley, vodka and vinegar into gravy in saucepan. Season gravy with hot pepper sauce, salt and pepper. Serve gravy over pot roast and vegetables. Garnish each serving with celery leaves. Total time: 4­5 hours (high heat); 9­10 hours (low heat) Makes: 8 servings Contributed to the FareShare Gazette by Art; 13 September 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (67.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blue Cheese Dressing (Bill's) Recipe By : All Recipes Serving Size : 12 Preparation Time :0:15 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sour cream 1 1/3 cups mayonnaise 1 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces blue cheese, crumbled (or more) In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving. High in fat, but oh so good! Made by Art on September 22, 2011 Contributed to the FareShare Gazette by Art; 25 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 24g Fat (97.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 240mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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