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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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