Recipes Included On This Page Mango Mousse Mexican Bean Dip (From Down Under) Mile High Blueberry Muffins Mixed Grain Pilaf Mustard Sauce (From Down Under) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Mousse Recipe By :Woman's Day Magazine Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 g sachet low kilojoule orange and mango flavored jelly crystals 1 cup boiling water 2 mangoes, chopped 1 tablespoon caster sugar 1 200 g carton low fat plain yogurt fresh fruit and mint sprigs to decorate Sprinkle jelly crystals over boiling water in a heatproof bowl, stir until dissolved, refrigerate jelly until the consistency of unbeaten egg white. Blend mangoes, sugar and yogurt until smooth, gently stir in jelly. Divide mixture evenly between four glasses (2/3 cup capacity). Refrigerate for several hours or overnight. Decorate with fruit and mint sprigs. Approx. 420 kj per serve. REFERENCE: Low kilojoule = low calorie 1 kilojoule = 0.239 kilocalories 1 kilocalorie = 1000 calories = 4.184 kilojoules Therefore: 420kj = 420 x 0.239 = 100.38 kilocalories (calories) <G> Hallie Contributed to FareShare by L. Wright Leanne**Recipes**<lulu1964zulu@hotmail.com> 1 July, 2000 Saturday - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mexican Bean Dip (From Down Under) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 425 g tin baked beans 1/2 cup grated tasty cheese 1 teas salt 1 teas chili powder 2 teas vinegar 2 teas Worcestershire sauce 2 cloves garlic, crushed 1 dash cayenne pepper Mix altogether in blender and serve with corn chips. Contributed to FareShare by Leanne Wright Leanne**Mexican Bean Dip**<lulu1964zulu@hotmail.com> 24 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 2g Total Fat; (3% calories from fat); 21g Protein; 90g Carbohydrate; 0mg Cholesterol; 1834mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mile High Blueberry Muffins Recipe By :ilenwar@starnet.com (TNT) Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup butter 1 cup plain yogurt -- at room temperature 2 eggs -- slightly beaten 1 teaspoon vanilla extract 1 1/2 cups blueberries Preheat oven to 400º. Generously grease muffin pans, or use paper liners. In a large bowl mix flour, sugar, baking powder & baking soda. Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs. In a small bowl, stir yogurt until creamy. Blend in eggs & vanilla extract. Pour all at once into flour mixture and stir until flour mixture is moistened. Do NOT over stir. Gently fold in blueberries. Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of the muffins with a bit of additional sugar. Bake for 15 - 20 minutes, or until golden brown. Remove from pans immediately. Serve warm. Message From DmstcEngr@aol.com to The TNT Recipes List. - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 9g Total Fat; (34% calories from fat); 4g Protein; 35g Carbohydrate; 54mg Cholesterol; 284mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : I agree. This is a great recipe. I only made a half batch to use up a few blueberries and got 10 muffins. They had a very fresh lovely flavor. * Exported from MasterCook * Mixed Grain Pilaf Recipe By :Picnics & Tailgate Parties; Sunset; 1982 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup slivered almonds 4 tablespoons butter or margarine 1 large onion -- chopped 1 large carrot -- shredded 1 garlic clove -- minced or pressed 1/3 cup chopped parsley 1/3 cup barley 1/3 cup brown rice 1/3 cup bulgur [or cracked wheat] 2 1/2 cups beef broth or chicken broth 1/4 cup dry sherry -- or water 3/4 teaspoon dried oregano or Italian seasoning Salt and pepper Spread the almonds in a shallow pan and toast in a 350F oven for about 8 minutes or until golden brown. Cool completely and place in a plastic bag until ready to serve. Melt the butter or margarine in a 3-quart saucepan; add the onion, carrot, garlic and parsley. Cook over medium heat, stirring frequently, until the onion is soft. Add the barley, rice and bulgar. Cook and stir until the grains are lightly browned. Stir in the broth, sherry and spices. Cover, reduce the heat and simmer until the grains are tender. This will take 45 to 55 minutes. Remove pan from the heat and let stand, still covered, for 10 minutes. Season to taste with salt and pepper. To serve hot, wrap in foil (shiny side in) then either place it in an insulated or quilted carrying bag or wrap it in 6 to 8 layers of newspaper, tie with a string and place it in a box you can close. To serve warm, wrap it in foil and carry it in a picnic basket or other similar container. To serve cold, refrigerate the dish until completely chilled through, wrap in foil and place it in a cooler with ice or ice packs. Garnish with the toasted slivered almonds. According to the book, pilafs travel well; this version of pilaf has a nutty flavour and a distinctive, chewy texture. From Picnics & Tailgate Parties; a Sunset book; 1982; ISBN 0-376-02536-0. - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 12g Total Fat; (41% calories from fat); 9g Protein; 27g Carbohydrate; 21mg Cholesterol; 622mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mustard Sauce (From Down Under) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 2 teas mustard 3 teas sugar 1/4 cup vinegar 1/4 cup stock from meat Put all in saucepan, beat well over heat until thick, do not boil. Serve with cold meats. Contributed to FareShare by Leanne Wright Leanne**Mustard Sauce**<lulu1964zulu@hotmail.com> 24 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 4g Total Fat; (50% calories from fat); 5g Protein; 4g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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