Recipes Included On This Page Baked Beans (The Easy Way) Balsamic Tomato Salsa Chicken Bannock Basic Stuffed Turkey Burgers, With Flavorful Alternatives Blue Ribbon Carrot Cake Blueberry Pretzel Dessert Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Beans (The Easy Way) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bacon Beans/Legumes Side Dishes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon (I usually use even more) 1 onion -- chopped (6 to 9) 1/2 c. brown sugar 1 can pork and beans -- (30 oz.) (30 to 32) Chop bacon and fry; when nearly done add onion and fry until limp. Drain the grease and add brown sugar and pork and beans. If the beans are very juicy, I drain off some of the juice. Bake at 350 for 1 1/4 - 1 3/4 hours depending on how cooked down you like them. Posted on FareShare 6-2000 by CGarlitz <CGarlitz@aol.com> - - - - - - - - - - - - - - - - - - - Per serving: 541 Calories (kcal); 4g Total Fat; (6% calories from fat); 13g Protein; 121g Carbohydrate; 18mg Cholesterol; 1076mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates * Exported from MasterCook * Balsamic Tomato Salsa Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bobbie Not Sent Chicken Main Dishes Pasta/Noodles Peppers Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken -- cut-up 2 teaspoons fresh oregano -- chopped 1 1/2 teaspoons salt -- divided 1 1/2 teaspoons pepper -- divided 2 teaspoons chopped fresh parsley 2 tablespoons olive oil -- divided 1 large Bermuda onions -- diced 1/2 cup balsamic vinegar 1 red bell pepper -- diced 1 12 ounce box spinach fettuccine -- cooked acc. to pkg. 1 yellow bell pepper -- diced 4 large tomatoes -- seeded and diced freshly grated Parmesan cheese 2 teaspoons chopped fresh basil Sprinkle 1/2 of the salt and 1/2 of the pepper on chicken. In fry pan, place 1 tablespoon of the oil and heat to medium high temperature. Add dark meat parts to fry pan and cook, turning frequently, about 10 minutes. Add remaining chicken parts and cook an additional 7 minutes. Cover and cook 20 minutes on medium temperature or until juices run clear when chicken is pierced with fork. Remove chicken from pan and keep warm in 300° F. oven. Drain fry pan and add remaining 1 tablespoon oil. Add onion, red and yellow pepper and garlic. Sauté about 2 minutes on medium temperature. Add tomatoes, basil, oregano, parsley and balsamic vinegar and cook 1 minute. Add remaining salt and pepper. Serve chicken on fettuccine and spoon salsa around chicken. Sprinkle with Parmesan cheese. 1997 National Chicken Cooking Contest, Finalist Molly Anderson, Charleston, SC http://www.eatchicken.com/ MC formatting and Posted to Fareshare 6-2000 by bobbi744@acd.net Source: "1997 Nat. Chicken Cooking Contest Finalist Molly Anderson" S(MC formatting by): "and Posted to Fareshare 6-2000 by bobbi744@acd.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bannock Recipe By :Edmonton Journal July 1995 Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/4 teaspoon salt 1 teaspoon baking powder 1/3 cup cold water 2 tablespoons powdered milk -- optional 1 tablespoon melted butter -- optional Add the water to an even mixture of the dry ingredients to form a dough. Divide into patty-sized pieces. These can be fried in a little oil. Or, if you're canoeing and not worried about weight you can deep fry the bannock. If you choose this method do not forget the baking powder or roll the dough into balls. This can cause it to explode. Before deep frying, test the heat of the fat by dropping in a small piece of dough. If it sizzles, it's ready. A solid vegetable shortening is recommended for camping because it hardens when cool, making for easier packing. Bannock can also be rolled into strips, rolled onto a stick and slowly baked above hot coals. From The Edmonton Journal, July 1995. Contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Stuffed Turkey Burgers, With Flavorful Alternatives Recipe By : Serving Size : 6 Preparation Time :0:35 Categories : Cheese Ground Chicken/Turkey Main Dishes Poultry Sun Dried Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground turkey 2 scallions, minced 1 teaspoon fresh garlic, minced 1/4 cup fresh parsley, chopped 1/3 cup sun-dried tomatoes (not packed in oil), minced 1/2 cup soft broad crumbs 1/2 teaspoon salt 1/4 teaspoon fresh cracked black pepper 1 log (8 oz.) reduced-fat goat cheese, cut into 6 pieces 2 red onions, sliced Heat grill to medium-high for direct heat. Combine first eight ingredients. Form mixture into 12 patties. Place 1 slice goat cheese in the center of each of six patties, top with remaining patties. Pinch seams of patties together to seal. Grill stuffed burgers and onion slices 6-8 minutes per side, or until thermometer registers 165F. FOR A PHOTOGRAPH OF THIS BURGER, CLICK HERE: http://fareshare.net/stuffed-turkey.html To give this basic burger an all over flavor boost: STEP 1: ADD EXTRA FLAVOR Ground turkey and beef are both tasty on their own, but adding extra flavor with minced garlic, parsley, peppers and onions makes them even yummier. Use your hands to mix them into the meat all at once. STEP 2: FORM PERFECT PATTIES A great burger is loose enough to melt in your mouth, but firm enough to hold its shape. To make one, toss a handful of seasoned meat from hand to hand to form a ball; place on a baking plan and flatten it with your fingers. STEP 3: STUFF THEM WITH FLAVOR Cheeseburgers are yummy, but can be boring. The alternative: a stuffed cheeseburger. Bite into one and surprise - scrumptious cheese! Just place a 1 1/2 ounce piece of your favorite cheese between two half- sized patties; press edges to seal. NOW ------ WANT MORE VARIATIONS, LETS SAY 729 DIFFERENT WAYS! Give a different taste to burgers every time you fix them. This is how you use the following chart to accomplish this feat. Mix and match from the chart to create the best-tasting healthy burgers. Use the Basic Stuffed Turkey Burgers Recipe, but substitute an ingredient from Column A for the scallions, a selection from Column B for the sun-dried tomatoes, and a cheese from Column C for the goat cheese. COLUMN A COLUMN B COLUMN C Chopped fresh chives | Chopped green olives | Crumbled blue Chopped red onions | Cooked spinach | Swiss Sautied mushrooms | Chopped black olives | Crumbled feta 2 tsps fresh oregano | Chopped roasted peppers | Cheddar Chopped shallots | 2 Tablespoons miso paste | Crumbled ricotta Chopped fresh cilantro | 2 Tablespoons Worcestershire | Monterey Jack Chopped fresh basil | 2 Tablespoons pesto | Mozzarella Chopped sweet onions | 2 Tablespoons tomato paste | Horseradish Sautied, chopped leeks | 1 Tablespoons capers | Provolone Description : "This recipe, from "First, For Women" -- July 3, 2000, includes alternate ingredients to make 729 different sandwiches." Source: "First for Women Magazine, July 3, 2000" - - - - - - - - - - - - - - - - - - - NOTES : MC formatted and Posted on FareShare 6-2000 by Art Guyer Obviously, this will work just as well with beef as it does with turkey or chicken. * Exported from MasterCook * Blue Ribbon Carrot Cake Recipe By :Marlene Sorosky on buttermilk carton Serving Size : 16 Preparation Time :0:00 Categories : Cakes Carrots Desserts Pineapple Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 3/4 cup vegetable oil -- (180 mL) 3/4 cup buttermilk -- (180 mL) 2 cups sugar -- (500 ml) 2 cups all-purpose flour -- (500 ml) 2 teaspoons baking soda -- (10 ml) 2 teaspoons cinnamon -- (10 ml) 1/2 teaspoon salt -- (2 ml) 1 cup crushed pineapple -- drained (250 mL) 2 cups grated carrots -- (500 ml) 1 cup coarsely chopped walnuts -- (250 ml) 3/4 cup shredded coconut meat -- (180 mL) Glaze: 1 cup sugar -- (250 ml) 1/2 cup buttermilk -- (125mL) 1/2 cup butter or margarine -- (125mL) 1 teaspoon vanilla extract -- (5 ml) Preheat oven to 350F. (180C.). Grease a 13- x 9-inch (33x23cm) baking dish. Place the eggs, oil, buttermilk and 2 cups of sugar in a bowl and beat with an electric mixer until blended. Add flour, baking soda, cinnamon and salt; mix well. Add the pineapple, carrots, nuts and coconut; mix well. Transfer the batter to the prepared baking dish and bake for 55 minutes. Glaze - Bring the glaze ingredients to a boil and simmer for 5 minutes. Remove cake from oven and slowly drizzle the hot glaze over it. Cool and serve. Source - Lucerne buttermilk carton; recipe developed by Marlene Sorosky. MC formatted & contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Pretzel Dessert Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Blueberries Cream Cheese Desserts Gelatin Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Pretzel sticks, crushed 1 1/2 c Margarine, melted 8 oz Cream cheese -- room temp. 1/2 c Sugar 12 oz Cool Whip 2 c Boiling water 2 pk Blackberry jello -- (3 oz. ea) 1 pt Blueberries Mix together crushed pretzels and margarine. Spread on the bottom of a greased 9 by 13 inch baking pan. Bake at 350 degrees for 10 minutes. Cool. Blend cream cheese, sugar, and Cool Whip, and spread over the pretzel crust. Dissolve jello in boiling water. Chill until partially thickened. Add blueberries and spread on cream cheese layer. Chill until completely jelled. Source: Ester Prelock Contributed to FareShare 6-2000 by Sandy West <rwwest@execnet.net> Source: "Ester Prelock" - - - - - - - - - - - - - - - - - - -

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