Recipes Included On This Page Banana, Maple & Lime Pancakes Beef Stir-fry for 1 Beer-Battered Tilapia with Lemon Dill Sauce Beth's Salad for 1 Brussels Sprout Slaw with Dates Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Banana, Maple & Lime Pancakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces all-purpose flour -- (100g) 1 egg white 9 fluid ounces milk -- (250 mL) 4 tablespoons cold water **Filling** 4 bananas -- sliced 3 tablespoons maple syrup 2 tablespoons lime juice Oil for frying the pancakes Make the pancake batter by beating together the flour, egg white, milk and water in a bowl until smooth. Heat the oil in a frying pan and pour in a little batter to coat the base. Swirl around the pan to coat evenly. Cook the pancake until golden, then toss and coat the other side. Slide on to a plate and prepare a further 7 pancakes. To make the filling, mix the bananas, syrup and lime juice in a pan; simmer gently for 1 minute. Spoon some on to each pancake and fold into quarters. Recipe from Desserts; 2005. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 3g Fat (9.2% calories from fat); 7g Protein; 63g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 51mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Beef Stir-fry for 1 Recipe By : Joelle Silva, Fair Oaks, CA Serving Size : 1 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon beef bouillon granules 1/4 cup boiling water 2 teaspoons cornstarch 1 teaspoon sugar 1/4 cup cold water 1 tablespoon cider vinegar 1/4 pound boneless beef sirloin steak -- cut into 2-inch strips 1 tablespoon vegetable oil -- (to 2 tbsp.) 2 cups frozen broccoli stir-fry vegetables -- thawed 1 green onion -- sliced 1 garlic clove -- minced 1 teaspoon grated orange peel hot cooked rice In a small bowl, dissolve bouillon in boiling water. In another bowl, combine cornstarch and sugar; gradually stir in cold water, vinegar and bouillon until smooth; set aside. In a skillet, stir-fry beef in oil until no longer pink. Remove and set aside. Add vegetables, onion and garlic to skillet; stir-fry until crisp- tender. Stir bouillon mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to pan; cook until vegetables are tender and beef is heated through. Stir in orange peel. Serve over rice. Serves 1. Source: "Taste of Home, April/May 2002, p. 11" S(MC Formatted by:): " Elaine, May 2002" Yield: "1 serving" NOTES : "With tender beef, vegetables and a hint of citrus, this mouthwatering stir-fry is a special meal just for me," relates Joelle Silva of Fair Oaks, California. Contributed to the FareShare Gazette by Bobbie in response to a request; 29 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 14g Fat (69.3% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 347mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Beer-Battered Tilapia with Lemon Dill Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fish: 3/4 cup all-purpose flour, or more 1 teaspoon ground cumin 1 teaspoon dried oregano 1 1/2 teaspoon salt, or to taste 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 2 cups beer 3 pounds tilapia fillets 4 tablespoons canola oil, divided, or more Sauce: 16 ounces sour cream 3 tablespoons Lemon juice 4 tablespoons dried dill weed, crushed (or twice as much fresh) 6 large cloves garlic, smashed and finely chopped 1/2 teaspoon salt 2 tablespoons lemon-pepper seasoning (WITHOUT SALT) In a large bowl, combine flour, cumin, oregano, pepper, salt and cayenne. Whisk in the beer to create a batter. Place half of the tilapia pieces in the batter and turn to coat. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. One at a time, pick up each piece of fish and allow excess batter to drip back into the bowl. Add the fish to the pan, placing each piece into a bit of the oil. Cook until crispy and golden, 3 to 5 minutes per side, then transfer to a plate and loosely cover with foil. Coat the remaining fish pieces with batter and fry in the remaining oil. Adjust heat if necessary for even browning. Serve immediately with Lemon Dill Sauce on the side. Lemon Dill Sauce: While fish is frying, make the sauce: Whisk together the sour cream and the lemon juice. Stir in remainder of sauce ingredients, mixing well. Taste and adjust seasonings as necessary. Notes: Made by Art on January 23, 2012 Contributed to the FareShare Gazette by Art; 24 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 16g Fat (78.1% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat. Back to Recipe List * Exported from MasterCook * Beth's Salad for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lettuce or mixed greens of your choice Sunflower seeds -- shelled of course Walnuts or pecans -- broken or coarsely chopped Dried cranberries Salt and pepper, to taste Dressing of your choice Anything else you want to add like little tomatoes -- shredded cheese etc. Start with the greens in a little bowl - or a big bowl if you're really hungry. Then start adding the other things. I prefer roasted unsalted sunflower seeds but that's my choice. The nuts add more nutrition and texture. I like dried cranberries but sometimes add a bit of chopped apple or orange. Those little grape tomatoes are nice - just halve them; if you use cherry tomatoes you can quarter them. I almost always add some kind of shredded cheese. Sometimes I chop up a bit of carrot or green onion. Season with salt and pepper to taste. At this point you can add the dressing and mix the whole thing very lightly. I say very lightly because otherwise you will end up with all the lettuce on top and have to go digging for the other stuff. I use bottled dressings - sometimes a vinaigrette but my favourite at the moment is Kraft's Mango Chipotle dressing. Like I said, you can put almost anything in and I am finding that once I start adding things I have to be a bit careful not to get carried away which is a good reason to make it directly into the bowl you are going to eat it out of so choose your bowl size carefully. <G> Served with a slice of toast and a good book or TV program this can be a very pleasant eating experience. Much nicer than sitting alone in a restaurant or chewing through one of those cardboard boxes. Source: "Beth A." Hallie's Note: For many months before my husband died 'real' meals were not part of our life. I made him smoothies, thickened soups and a 'healthy diet' went out the window - if he wanted some chocolate he got it, sugary fruit juices or whatever just to get some food into him. As a result I really pretty much quit cooking. Then for nearly a year I consumed a lot of TV dinners because I was not only out of the meal habit I didn't feel like cooking when it was just me. I finally started simple things - microwaved potato with a bit of cheese melted on it and a can of V8 juice - stuff like that. Last fall I visited a friend who had to deal with the same thing about 20 years ago and after helping her prepare simple meals I became enthusiastic again. One of her stand-by dishes is a simple, quick green salad with basic ingredients to which you can add whatever you have on hand or feel like. For now I buy a head of some kind of lettuce and a little package of those mixed micro- greens or other mixed salad greens - something I admit that I would have turned my nose up at a few years ago as I would have grown my own - but they are convenient at the moment. Just a little handful of each thing - easy peasy. If you want to make it more like a chef's salad you can add some shredded cheese and/or cooked meat. For me the secret was to start small and keep it simple but do it almost every day until I got back into the habit of being in the kitchen rather than just grazing on things when the hungry bug bit me. Contributed to the FareShare Gazette by Hallie; in response to a request; 30 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Brussels Sprout Slaw with Dates Recipe By : Farmer John's Cookbook: The Real Dirt on Vegetables Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Brussels sprouts -- (about 2 cups), shredded 1 cup grated carrot 1 cup chopped dried dates 2 tablespoons olive oil 2 tablespoons apple juice 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar Salt Freshly ground black pepper Combine the Brussels sprouts, carrot, dates, oil, apple juice, balsamic vinegar and red wine vinegar in a large bowl and mix well. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serves 4 From Farmer John's Cookbook: The Real Dirt on Vegetables -Seasonal Recipes & Stories from a Community-Supported Farm Source: "Farmer John Peterson & Angelic Organics, 2006" S(Formatted by Chupa Babi): "July 2011" Contributed to the FareShare Gazette by Chupa; 17 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 7g Fat (58.6% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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