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FareShare Gazette Recipes --July 1999 - T's
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* Exported from MasterCook * Tarragon Roasted Breast of Chicken Recipe By : Chef on a Shoestring
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-7 July '99 Chicken
Main DishesAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken breast -- bone-in/split with skin on
1 tablespoon fresh chopped tarragon OR
1 teaspoon dried tarragon
Kosher or coarse salt
Fresh ground pepper to tastePreheat oven to 450 degrees. Season the chicken with salt, pepper and tarragon, making sure to cover the entire surface. Roast for approximately 25 minutes or until juices run clear when the chicken is pierced with a knife. Set chicken aside briefly to cool. Serve w/Assorted Oven Roasted Vegetables (in file) Posted on FareShare 7-99 by Robin <GrassRats@aol.com> Our local Saturday morning news show, Chef on a Shoestring. (CBS) Chef Richard Krause Martini's Restaurant March 20, 1999 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taste of Summer Salad Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-7 July '99 Bacon
Cheese Chicken
Salads - Main DishAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil
1 package PERDUE® Fresh Thin-sliced Chicken or
Turkey Cutlets
Salt and ground black pepper
1 package bacon -- (8 oz.)
2 bags European Style prepackaged salad mix
1/2 pound Brie cheese -- chilled and cut into small pieces
1/4 cup chopped red onion
Raspberry-flavored salad dressing
nonstick skillet.Heat oil in a large, nonstick skillet. Cut cutlets into strips and season with salt and pepper to taste. Add chicken strips to pan and stir fry until no longer pink. Meanwhile, microwave bacon until crisp. Divide salad among 4 plates. Divide chicken, bacon, cheese and onion among each plate. Drizzle dressing over each salad to taste. Note: I have not tried this yet, but plan to very soon. FFrom www.perdue.com Posted on FareShare 7-99 by Robin <*GrassRats@aol.com> MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex-Mex Meatloaf Recipe By : Bright Larkin
Serving Size : 8 Preparation Time :0:00
Categories : Volume 2-7 July '99 Beans/Legumes
Cheese Ground Beef
Main DishesAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Ground beef 2 eggs 1 c oats 1 tbsp chili powder 1 tsp oregano 2 cloves garlic -- minced 1 onion -- finely chopped 1 15 oz can Mexican Pink Beans 4 oz Colby cheese -- shredded Preheat oven to 350F. Mix first seven ingredients in a bowl. Puree beans in blender or food processor, adding liquid from can as necessary. Put 1/2 the meat mixture in the bottom of a large loaf pan or casserole. Layer the pureed beans and shredded cheese on top, leaving 1/2 to 1 inch around the edges. Put the rest of the meat mixture on top, sealing the edges so the beans and cheese won't leak out. Bake at 350F for one hour or until cooked through. - - - - - - - - - - - - - - - - - - Suggested Wine: Any good Mexican beer. (NOT Corona) NOTES : I made this in a hurry and for a group which included people who don't ike spicy food. Another time I would add a 4 oz can of diced green chilies and about 1/2 cup salsa. You may use pinto beans, red beans or canned refried beans if pink beans are hard to get. I used the mild Colby cheese because that is what I had the most of. A mixture of mild cheddar and Monterrey jack would probably be better, and maybe 6 oz total instead of 4. Serve with salsa fresca, sour cream, and guacamole on the side. Warm flour tortillas and sauteed zucchini and corn make a nice side dish. Posted on FareShare 7-99 by Bright Larkin [fareshare@twave.net]; * Exported from MasterCook * Three-In-One Dinner Recipe By : colorado-pegg@juno.com (peggy g seevers)
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Corn
Ground Beef Main Dishes
Onions Peppers
Tomatoes Volume 2-7 July '99Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Ground steak -- (bottom round)
1 md Onion
2 md Green peppers
4 md Fresh tomato -- sliced
2 c Fresh corn (or canned Niblets)
1/2 c Bread crumbs
1/2 c Grated cheese -- *
4 tb Butter
Salt
PepperCut onion and green peppers fairly coarse and saute in the butter for three minutes. Add the meat, season with salt and pepper and cook slowly for about 10 minutes. Butter a casserole and put in a layer of corn, a layer of the meat mixture and a layer of tomatoes. Repeat until all of the ingredients are used. Cover with bread crumbs and spread with the grated cheese. Bake for 45 minutes in a 425 degree oven. *If using shredded cheese, cover casserole for first 35 minutes, only uncovering for last ten minutes. Posted on FareShare 7-99 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: I omitted the butter and cooked the onion and green pepper with the meat. I then added about 1 tablespoon of margarine to the fresh cut corn in a saute pan and cooked it with a few tablespoons of water until it was just tender. This was delicious, with a very fresh taste. The cheese did get a little too brown and crunchy using shredded provolone. I divided this into 2 smaller casseroles and cooked only half. The rest can be refrigerated or frozen for later. * Exported from MasterCook * Tomato and Okra Salad Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-7 July '99 Salads
TomatoesAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound okra
3 large ripe tomatoes -- peeled, seeded & coarsely chopped
1 small head Boston lettuce
1/4 cup Classic Vinaigrette
2 teaspoons Chile Oil -- or to tasteWash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra. Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil. From Good Morning American, Jessica B. Harris Recipe copyright ©1998 The Africa Cookbook. Posted on FareShare 7-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-Mozzarella Salad Dijon Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Volume 2-7 July '99 Cheese
Onions Side Dishes
TomatoesAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil
1/4 cup GREY POUPON Dijon or
COUNTRY DIJON Mustard
2 tablespoons lemon juice
4 ripe medium tomatoes -- sliced
8 ounces mozzarella cheese -- sliced
1 small red onion -- cut into slivers
1 tablespoon small fresh basil leaves OR
chopped fresh basilPut a little Dijon in your olive oil to spice up a summer platter of fresh tomatoes and mozzarella. 1. Whisk together oil, mustard and lemon juice. Cover; refrigerate until serving time. 2. Arrange tomato and cheese slices on large serving platter or individual serving plates. Sprinkle with onion and basil. Drizzle with prepared dressing. Serve immediately. NUTRITIONAL INFORMATION per serving: 374 calories, 17 g protein, 13 g carbohydrate, 29 g total fat, 8 g saturated fat, 34 mg cholesterol, 655 mg sodium, 2 g dietary fiber. Note: This will definitely be an after work dinner. Sounds so refreshing and quick! Nabisco website Posted on FareShare 7-99 by Robin <*GrassRats@aol.com> MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tropical Chicken & Pecan Salad Recipe By : Nabisco.com
Serving Size : 8 Preparation Time :1:10
Categories : Beans/Legumes Chicken
Nuts Pineapple
Salads - Main Dish Volume 2-7 July '99Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 19 ounce can black beans -- drained/rinsed
1 can pineapple chunks -- (8 ounce) drained,
liquid reserved
2 cups cooked chicken strips (about 10 ounces)
1/2 cup prepared Italian salad dressing
9 cups mixed salad greens or
1 10 ounce pkg European Mixed Salad Greens
1 cup PLANTERS Pecan Halves -- toasted and coarsely chopped
1 can black beans -- (19 ounce)
drained/rinsedHearty, healthy black beans combine with chicken and pineapple chunks in this refreshing entree salad, perfect for warm weather entertaining. Mix black beans, pineapple chunks and chicken in medium bowl. Combine reserved pineapple juice and Italian dressing. Pour over bean mixture, tossing to coat well. Refrigerate for at least 1 hour. Mix salad greens and black bean mixture in large bowl; stir in pecans. Toss and serve immediately. NUTRITIONAL INFORMATION per serving: 332 calories, 18 g protein, 26 g carbohydrate, 18 g total fat, 2 g sat. fat, 35 mg cholesterol, 139 mg sodium, 5 g dietary fiber. Note: A friend made this and raved about it. Nabisco website Posted on FareShare 7-99 by Robin <*GrassRats@aol.com> MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Cutlets with Green Mole Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Turkey Main Dishes
Rice Volume 2-7 July '99Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 c Shelled pumpkin seeds -- * - chopped
1/2 t Cumin
1/2 t Salt
1/4 t Freshly ground pepper
1 lb Turkey cutlets
4 ts Olive oil -- divided
1/2 c Onion -- chopped
1 cn (4-1/2 oz) chopped green
Chiles
1/4 c Water
1 tb Fresh lime juice
2 tb Fresh cilantro -- chopped
Rice -- cooked (optional)The toasted pumpkin seeds which coat these turkey cutlets give it a real satisfying crunch. Nobody will ever guess this dish is low-calorie or low-fat. *Shelled pumpkin seeds can be bought at health stores and in some supermarkets. Toast pumpkin seeds in skillet over medium-high heat, 2 minutes. Cool. Combine half the seeds, cumin, salt, and pepper on waxed paper. Dip cutlets into seed mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 5 minutes, turning once. Transfer cutlets to a plate; cover. Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion, chiles, remaining seeds and water; cook until heated through, about 2 minutes. Remove from heat; stir in lime juice and cilantro. Divide turkey among 4 plates. Spoon sauce evenly over top. Serve with rice, if desired. Per serving (without rice): 205 calories, 6.5 g fat, 70 mg cholesterol, 543 mg sodium, 7 g carbohydrates, 29 g protein, 24 mg calcium, 1 g fiber. Source: Journal Magazine Shared on FareShare 7-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
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