Recipes Included On This Page Bacon Souffle Baked Tomatoes Stuffed with Salmon, Garlic and Capers Bean and Pasta Salad Black Olive And Feta Focaccia Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon Souffle Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eggs Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sliced side bacon 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 teaspoon cayenne pepper 1 1/2 cups milk 6 eggs -- separated 1/2 cup quick-cooking oats Preheat oven to 325F. Cut the bacon into 1/2-inch pieces and fry until crisp. Remove from pan and set aside. Drain the fat from the pan, reserving 3 tablespoons. Stir the flour, salt, nutmeg and cayenne into the bacon drippings. Gradually add the milk and cook, stirring constantly, until thick. Beat the egg yolks until thick. Add the oats and bacon. Fold this mixture into the white sauce. Beat the egg whites until stiff and fold into the sauce mixture. Pour into a 1 1/2-quart casserole dish; set the dish into a pan of water and bake for 50 to 55 minutes. Contributed to the FareShare Gazette 5-2000 by Hallie. <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 10g Total Fat; (43% calories from fat); 14g Protein; 17g Carbohydrate; 293mg Cholesterol; 395mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Baked Tomatoes Stuffed with Salmon, Garlic and Capers Recipe By :or (POMODORI AL FORNO FARCITI DI SALMONE) Serving Size : 1 Preparation Time :0:00 Categories : Fish Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon capers -- preferably packed 1 in salt 1 pound salmon 3 1/2 tablespoons extra virgin olive oil 1 tablespoon chopped Italian flat-leaf parsley 1 teaspoon very finely chopped garlic 2 tablespoons fine dry breadcrumbs -- unflavored Salt Black pepper ground fresh 2 large firm ripe toamtoes -- approx. 3/4 lb. each Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt, then chop them fine. Turn the oven on to 400. Remove the salmon's skin, any loose membranes, and carefully pick out all bones. Cut the fish into very small dice and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, scoop out all the seeds and the centers to make a cup-like hollow. (If you are cooking anything else that day or the next that calls for fresh tomatoes, use the scoopings in the recipe.) Pat the inside of the tomatoes with paper towels to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the latter to smear the bottom of a baking pan. Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. They are also good later, at room temperature, but not reheated. - - - - - - - - - - - - - - - - - - - Per serving: 999 Calories (kcal); 64g Total Fat; (58% calories from fat); 92g Protein; 10g Carbohydrate; 236mg Cholesterol; 2630mg Sodium Food Exchanges: 1/2 Grain(Starch); 12 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates NOTES : Posted on FareShare Gazette 5-2000 by "Margaret Campione" <campm@voyager.net> * Exported from MasterCook * Bean and Pasta Salad Recipe By : Pillsbury Classic Cookbooks April 1994 #158 Serving Size : 12 Preparation Time :0:00 Categories : Salads Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **DRESSING** 1/4 cup olive oil -- or vegetable oil 1/4 cup red wine vinegar 2 teaspoons lemon juice 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried basil -- leaves 1/4 teaspoon ground red pepper -- (cayenne) **SALAD** 8 ounces pasta -- (3-1/2 cups), farfalle (bow-tie pasta) 15 1/2 ounces great northern beans, canned -- drained (1 can) 15 1/2 ounces canned kidney beans -- drained (1 can) 7 1/4 ounces roasted red peppers -- (1 jar) drained, cut into strips 2 tablespoons chopped fresh chives Spinach leaves -- if desired In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Cook pasta to desire doneness as directed on package. Drain; rinse with cold water. Place in large bowl. Add 1 or 2 tablespoons of the dressing; stir gently to coat. Refrigerate pasta and dressing until chilled, about 1 hour. To serve, add beans, roasted red peppers and chives to pasta; toss gently. Add remaining dressing; toss gently. Serve on spinach leaves. 6 (1 cup) serving Per Serving: 340 calories, 12 g protein, 49 g carbohydrate, 7 g fiber, 10 g fat, 1 g sat fat, 0 mg cholesterol, 390 mg sodium, 350, mg potassium Dietary Exchanges: 3 starch, 2 fat Posted to FareShare Gazette 5-2000 by bobbi744@acd.net NOTES : This colorful salad is dressed with a savory combination of red wine vinegar, oil, lemon and seasonings. It is a welcome diversion from traditional marinated salads. Bobbie's Notes: This was very good, though I didn't have any farfalle on hand so used another pasta. I made my own roasted red/yellow/ orange peppers. I especially liked the salad served on spinach leaves. - - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 5g Total Fat; (23% calories from fat); 7g Protein; 29g Carbohydrate; 0mg Cholesterol; 217mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Black Olive And Feta Focaccia Recipe By :QVC's In The Kitchen With Bob Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Breads Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper 2 teaspoons fast-rising dried yeast 1 1/4 cups hot water 1 pinch sugar 1 tablespoon jarred pesto 2/3 cup pitted black olives -- chopped 3 tablespoons drained sun-dried tomatoes in oil -- chopped plus 1 tablespoon oil from jar 1 teaspoon salt 1 teaspoon chopped rosemary Sift the flour, salt and pepper into a bowl. Add the yeast and sugar and make a well in the center. Add the water, along with the pesto, olives and sun-dried tomatoes (reserving the oil). Mix the dough to a soft texture, adding a little water now and again, if needed. Turn the dough onto a floured surface and knead for 5 minutes until it is smooth and elastic. Roll into a round that will fit a large pizza pan or into a rectangle to fit a 13 x 9 baking pan. Let it rise until doubled in size. Preheat the oven to 425 degrees. Using your fingertips, make indentations all over the dough. Brush with the oil from the sun-dried tomatoes, then sprinkle with the salt and the rosemary. Bake for 20-25 minutes until golden brown. Cool on a wire rack until warm, then serve. - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 2g Total Fat; (9% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 633mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Guyer Posted on FareShare 5-2000

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