Recipes Included On This Page Black Bean-and-Orzo Salad Bread & Butter Fudge Bright's Turkey and Sausage Special Broccoli Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Black Bean-and-Orzo Salad Recipe By : Cooking Light, Sept 1994, page 134 Serving Size : 6 Preparation Time :0:11 Categories : Cooking Light Onions Pasta/Noodles Peppers Salads Bananas Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups cooked orzo -- (rice-shaped pasta) 1 cup chopped red bell pepper 1/2 cup chopped purple onion 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 15 ounces black beans -- drained 1/4 cup red wine vinegar 3 tablespoons water 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 1/2 teaspoons sugar 1 teaspoon pepper 3/4 teaspoon salt 2 cloves garlic -- minced Combine first 6 ingredients in a large bowl; toss well, and set aside. Combine red wine vinegar and next 7 ingredients in a bowl, and stir well. Pour over orzo mixture, and toss well. Cover and chill. Yield: 6 servings (serving size: 1 cup). Roberta Banghart ** recipes ** bobbi744@acd.net Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated Art - - - - - - - - - - - - - - - - - - NOTES : This is extremely flavorful. We like it a lot. I substituted Vidalia onions. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4661 0 4318 * Exported from MasterCook * Bread & Butter Fudge Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Candy Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated white sugar 1 cup heavy cream -- (whipping cream) 1/4 pound butter -- (1 stick) 1 tablespoon light corn syrup 1 teaspoon vanilla extract -- or other flavor Optional Ingredients: 1 cup coarsely chopped nuts - mini-marshmallows -- coconut, - chopped pretzels -- M&M's, etc. Prewarm thermometer; use a 3-quart saucepan; butter upper sides of saucepan; measure all ingredients but vanilla and optionals; dump into saucepan. Grease and, if necessary, line a 5x10-inch pan. Fill glass with ice cubes and water and sink half-inch full of water. Dissolve sugar, stirring constantly with wooden spoon over low heat until butter melts, gritty sounds cease, spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil. Boil after washing down any crystals that may have formed with pastry brush dipped in hot water from thermometer bath, using as little water as possible. Introduce prewarmed thermometer. Reduce heat while retaining boil. Stir no more than necessary. Test in ice-cold water when mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until heat from your hands begins to flatten it and should be al dente - slightly chewy. Approximately 234 to 242 degrees F. [112 to 116.5 degrees C.] Shock by placing saucepan in sink. Seed by adding, without stirring, vanilla or other flavoring. Then allow to cool. Stir when lukewarm and 'skin' forms on top (110F or 43.5C). Return thermometer to its hot-water bath to soak clean. Stir fudge thoroughly but not vigorously by hand, with electric mixer or with food processor. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, give off some heat, suddenly stiffen. If mixing by hand, fudge will 'snap' with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. Add any optional ingredients before fudge totally candies. Pour, score and store when cool in an airtight container in refrigerator or at room temperature. Yields 1 pound. Recipe is easily doubled and can be frozen. Variations - Chocolate Bread & Butter Fudge - In step 1 add 2 ounces (squares) unsweetened chocolate, grated or pounded, OR 1/3 to 1/2 cup cocoa, OR 1 cup (6 ounces) semisweet chocolate chips, OR 2 packets premelted chocolate. There are several more variations to this recipe but I just mentioned the chocolate variation in this post. Funny thing - there is no bread in it <VBG>. Recipe from 'Oh, Fudge!' by Lee Edwards Henning; pub. Henry Holt and Company, 1990; pub in Canada by Fitzhenry & Whiteside; ISBN 0-8050-1196-X Contributed to FareShare Gazette by Hallie. Hallie ** Bread & Butter Fudge for Angenene ** buddy@connect.ab.ca Posted to FareShare 9-99 http://fareshare.net Edited and/or Formated Art - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bright's Turkey and Sausage Special Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pork Turkey Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Smithfield Ham Sausage 2 medium onions, chopped 1/2 turkey breast 3 cloves garlic, crushed 2 cups Basmati rice 3 cups turkey stock This a recipe I combined and modified for our dinner tonight. Smithfield packages a ham sausage that is outrageously good, so I browned a pound of it with a couple of onions, put 1/2 a turkey breast on top, dropped in a couple of crushed garlic cloves, and cooked it on high until I got it boiling, then low for about 5 hours. I took the turkey out, stirred in 2 cups of Basmati Rice, 3 cups of turkey stock, and cooked it until the rice was done. Submitted by Bright Larkin fareshare@twave.net Posted to FareShare 9-99 http://fareshare.net Edited and/or Formated by Art - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups And Stews Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of celery soup 1 can cream of chicken soup 1 package frozen cut broccoli -- (10 oz.) 2 cans evaporated milk -- or less a small amount of Velveeta cheese a dash or two of dried minced onion a dash or two of pepper Cook the broccoli according to the directions. Warm soups and milk until smooth. Add broccoli, onion, cheese and pepper. Heat, but don't boil. If the soup is too thick add 1/2 can of water or milk. Contributors note: I made this recipe by cooking the package of broccoli and fresh minced onion in the microwave. During this time I stirred the soups and 1 can of milk and a 1/2 can of fresh reduced- fat milk together on the stove. I also added a can of mushroom bits and pieces. The cheese is added to taste. I think that substitutions can be made to make this soup a lower fat item. Either way, it's an easy, satisfying winner. Paula Thompson ** Broccoli Soup ** paulat@adaptsol.com Originally submitted by Mary Lou Shepherd, WV from the website at www.birdseye.com/recipes Posted to FareShare 9-99 http://fareshare.net Edited and/or Formated by Art - - - - - - - - - - - - - - - - - - NOTES : 6 servings.

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