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FareShare Gazette Recipes -- February 2001 - M's (Page 2)

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Recipes Included On This Page

Mashed Potatoes with Mushrooms and Leeks
Meat and Bean Loaf
Mexican Chicken
Mexican Joes
Milanese Beef with Sautéed Onions and Mushrooms in a Port Wine Sauce

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                 * Exported from MasterCook *
                 Mashed Potatoes with Mushrooms and Leeks
Recipe By     : Unknown source
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  Baking potatoes
  1 1/2    tablespoons  Butter
  1                     Leek -- thinly sliced
  1              pound  Mushrooms -- thinly sliced
  1           teaspoon  Vegetable oil
                        Salt and pepper -- to taste
     1/4           cup  Butter -- softened and cut in pieces
     1/2           cup  Buttermilk
     1/2           cup  Sour cream -- at room temp
Boil the potatoes until tender.
Heat 1/2 tablespoon of butter in a skillet and cook the leeks for 5 - 7
minutes, until tender and golden.  Set aside.
In a large skillet, over moderate heat, cook the mushrooms in the remaining 
tablespoon of butter until they begin to render their juices. Turn up the 
heat and continue cooking until they are almost dry.
Season with salt and pepper.
Preheat the oven to 350F.
When the potatoes are tender, drain, peel, and return them to the pot.  Toss 
over low heat to dry, then put them through a ricer into a mixer bowl. Beat 
in the softened butter, buttermilk, and salt and pepper to taste.
Spread half the potatoes on the bottom of a shallow baking dish. Spread the 
mushrooms over the potatoes and the leeks over the mushrooms. Spread with 1 
cup of sour cream and cover with the remaining potatoes. 
Bake, uncovered, for 45 minutes to 1 hour or until browned and bubbling.
Untried.
Contributed to the FareShare Gazette by Hallie; 13 February, 2001.
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 374 Calories (kcal); 24g Total Fat; (55% calories from fat); 
8g Protein; 36g Carbohydrate; 57mg Cholesterol; 226mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
4 1/2 Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                            Meat and Bean Loaf
Recipe By     :Violet Currie and Kay Spicer
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  Romano beans -- or
                        Dutch brown or red kidney beans -- cooked
                        before measuring
     3/4         pound  lean ground beef
  1                     onion -- finely chopped
  1              clove  garlic -- minced
  1                     carrot -- shredded
  1                     rice cake -- crumbled
  1           teaspoon  Dijon mustard
  1           teaspoon  salt
     1/2      teaspoon  chili powder
     1/4      teaspoon  freshly ground black pepper
     1/2           cup  evaporated skimmed milk -- or 2% milk
  1                     egg
                        Tomato Celery Sauce:
  1       14 ounce can  tomato sauce
  2             stalks  celery -- finely chopped
  1           teaspoon  dried basil
     1/2      teaspoon  dried thyme
                        Freshly ground black pepper
In flat-bottomed dish, mash beans with potatoes masher or fork. Add ground
beef, onion, garlic, carrot, crumbed rice cake, mustard, salt, chili powder
and pepper. Mash until thoroughly combined.
In small bowl, beat together milk and egg. Stir into bean mixture until
thoroughly blended.
Lightly pack into 8x4" loaf pan sprayed with nonstick coating; smooth top.
Or shape into a mound on nonstick coating; smooth top. Or shape into a
mound on sprayed nonstick baking pan.
Bake in 350 F. oven for 45-50 minutes or until meat thermometer registers
170 F. and meat is no longer pink. Let stand for 10 minutes before serving.
Tomato Celery Sauce: Meanwhile, in small saucepan, combine tomato sauce, 1
cup water, celery, basil and thyme; bring to boil, cook for about 5 minutes
or until slightly reduced and celery is tender-crisp. Spoon over individual
servings of Meat and Bean Loaf
Source :   "Full of Beans, 1993, p. 131"
S(MC formatting by):   "bobbi"
NOTES : The beans not only extend the beef to make a less expensive meaty
loaf but also add substantial dietary fiber. (1/2 cup cooked beans have 5.4
grams fiber) This is something that meat-only meatlaf does not provide.
Contributed to the FareShare Gazette by Bobbie; 6 February, 2001.
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 165 Calories (kcal); 10g Total Fat; (52% calories from fat); 
11g Protein; 9g Carbohydrate; 56mg Cholesterol; 647mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates
 
                      * Exported from MasterCook *
                             Mexican Chicken
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     chicken breasts -- cooked
  1                can  cream of mushroom soup
  7             ounces  Ortega chilies -- diced or more [1 can]
  3               cups  sour cream -- (or 1 pint)
  6                     green onion tops -- chopped
  1            package  tortilla chips -- (10 oz)
     1/2           cup  milk
     1/3         pound  cheddar cheese -- grated
     1/4         pound  jack cheese -- grated
                        Garlic and salt to taste
                        Avocado & salsa [to serve on the side]
Bone the cooked chicken and cut into small pieces. Mix all ingredients
except the chips. Place the chips in the bottom of a 9 by 13 baking dish.
Pour the chicken mixture over the chips. Sprinkle with some extra cheese.
Bake at 350 for about 30 minutes. Serve with avocado and salsa.
Note : I cook the chicken breasts in the microwave on "Roast" (50% power) 
in a glass baking dish covered with wax paper.
Contributed to the FareShare Gazette by S May; 5 February, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 369 Calories (kcal); 27g Total Fat; (66% calories from fat); 
26g Protein; 5g Carbohydrate; 102mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                               Mexican Joes
Recipe By     :Violet Currie and Kay Spicer
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground beef
  1                     onion -- chopped
  1              small  green bell pepper -- chopped
  1              clove  garlic -- minced
  1       7 1/2 ounce can  tomato sauce
     1/2      teaspoon  Worcestershire sauce
     1/2      teaspoon  chili powder
  2              drops  hot pepper sauce
  2               cups  red kidney beans -- or Romano beans
                        (cooked before serving)
  4                     hamburger buns -- cut in half
  8                     tomato slices
     1/2           cup  cheddar cheese
  1                cup  shredded lettuce
In nonstick skillet over Medium heat, cook ground beef, onion, green pepper
and garlic, stirring to crumble beef, for about 6 minutes or until meat is
no longer pink. Drain off any fat.
Stir in tomato sauce, Worcestershire sauce, chili powder and hot pepper
sauce. Bring to boil; cook, stirring once or twice, for about 5 minutes or
until slightly thickened.
With wooden spoon or fork, mash half the beans. Stir into skillet with 
remaining beans; cook for 2 minutes or until heated through.
Place one bun half on each serving plate. Spoon bean mixture evenly on top.
Garnish with tomato slice, shredded cheese and lettuce.
Source :   "Full of Beans, 1993, p. 80"
S(MC formatting by):   "bobbi744"
NOTES : This cousin of the Sloppy Joe is served open-faced on half of a
hamburger bun. For gluten-free Mexican Joes spoon beef and bean mixture
over slices of Gluten free seed bread (in this cookbook), rice or rice 
cakes.
Contributed to the FareShare Gazette by Bobbie; 6 February, 2001.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 357 Calories (kcal); 12g Total Fat; (29% calories from fat); 
20g Protein; 45g Carbohydrate; 32mg Cholesterol; 358mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
   Milanese Beef with Sautéed Onions and Mushrooms in a Port Wine Sauce
Recipe By     :Suzanne Somers
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MARINADE
     1/2           cup  port wine
  1                cup  olive oil
  2             cloves  garlic -- minced
  2        tablespoons  dry mustard
  2          teaspoons  soy sauce
  1           teaspoon  fresh lemon juice
                        salt and freshly ground pepper
  1               dash  hot pepper sauce
  1               dash  Worcestershire sauce -- optional
                        ------
  4                     Milanese beef cutlets (thinly pounded
  1             slices  sirloin steak)
                        ------
                        MUSHROOMS AND ONIONS
  6        tablespoons  olive oil -- divided
  3              large  sweet onions -- sliced
  1              pound  mushrooms
  2          teaspoons  dried thyme
  1                cup  beef stock
     1/2           cup  port wine
                        salt and freshly ground black pepper
  2        tablespoons  unsalted butter -- (1/4 stick)
                        SAUCE
  2               cups  port wine
  2        tablespoons  unsalted butter -- (1/4 STICK)
Combine the marinade ingredients in a nonmetallic bowl or a large sealable
plastic bag. Add the steaks and marinate 6 to 24 hours, turning the steaks
after half the time has passed.
For the mushrooms and onions, heat a large skillet over medium heat.  Add 3
tablespoons of olive oil.  Add the onions and saute until they become golden
brown and begin to caramelize, about 10 minutes.  Add the mushrooms.
Continue stirring and add the remaining 3 tablespoons of oil and the dried
thyme.  As they cook, the mushrooms will release all of their liquid.
Continue cooking them down until the liquid has cooked off, approximately 15
minutes.  At this point they will begin to get brown and crusty on the
edges.
Turn the heat up to high and add 1/2 cup of port and the beef stock.  It
should steam immediately.  Stir the mushrooms and wine, scraping the bottom
of the pan to release the flavor.  Add salt and pepper to taste.  Continue
to cook over high heat until the liquid is reduced by half.  Turn off the
heat and add the butter.  Stir to combine.
To cook the steaks, heat a large skillet over medium-high heat.  Remove the
steaks from the marinade and place as man as will fit flat in the pan.  Cook
for 2 minutes on each side.  Remove and set aside in a warm place until all
the steaks are cooked.  When all are cooked, place the pan over high heat
and add 2 cups of port.  Scrape the bits off the bottom of the pan to
release the flavor.  When the sauce has reduced by half, turn off the heat
and add the butter, 1 tablespoon at a time, swirling until combined.
Description :
   ""This is a magnificent meal ... [which] requires a whole bottle of
   port.  Don't forget to try this beef marinade for any of your favorite
   cuts ...""
Source :  ""Get Skinny on Fabulous Food"  ISBN:  0-609-60162-8"
S(MC Format by Art)
Copyright:  "1999 By Suzanne Somers"
Serving Ideas : Serve each steak topped with a pile of mushrooms and the
port sauce.
NOTES : This is a fabulous recipe from Suzanne Somers' book "Get Skinny on
Fabulous Food."
Prepared 2/6/2001.
Contributed to the FareShare Gazette by Art; 
7 February, 2001.
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 1117 Calories (kcal); 87g Total Fat; (83% calories from fat); 
5g Protein; 35g Carbohydrate; 31mg Cholesterol; 724mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 
17 Fat; 0 Other Carbohydrates
 

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