Recipes Included On This Page Chicken and Artichoke Salad Chocolate Zucchini Brownies Chocolate-Tofu Fudge Brownies Crustless Apple Pie Cucumber and Yogurt Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken and Artichoke Salad Recipe By :Carol Foster Serving Size : 4 Preparation Time :0:15 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra virgin olive oil -- plus 2 tablespoons extra virgin olive oil 4 skinless boneless chicken breast halves 4 teaspoons lemon juice 1 tablespoon Dijon mustard 1 1/2 teaspoons fresh tarragon -- minced OR 1/2 teaspoon dried tarragon 1 1/2 teaspoons fresh oregano -- minced OR 1/2 teaspoon dried oregano 1 14 ounce can artichoke hearts -- drained and quartered 6 cups Boston lettuce -- torn 2 cups radicchio -- torn 1/4 cup grated Parmesan cheese In a large skillet, heat 2 tablespoons oil over Medium-High heat until hot. Add chicken and cook, turning occasionally, until golden brown on both sides and white thoroughly but still moist, about 10 minutes. Transfer to a cutting board and let rest while preparing dressing. In a large bowl, whisk together remaining 1/4 cup olive oil, lemon juice, mustard, tarragon and oregano. Cut chicken into 3/4" cubes. Add chicken, artichoke hearts, lettuce and radicchio to dressing. Toss until well blended. Divide all ingredients evenly among 4 plates. Sprinkle with Parmesan cheese and serve. Makes 4 servings. Source : "365 Main-Course Salads # 32, p. 34" S(MC formatting by): "bobbi744@acd.net" Start to Finish Time: "0:25" T(Cooking Time): "0:10" NOTES : Brightly colored radicchio and pale Boston lettuce highlight this lightly herbed, lemony salad of chicken breasts and artichoke hearts. Contributed to the FareShare Gazette by Bobbie; 9 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 401 Calories; 24g Fat (52.1% calories from fat); 34g Protein; 15g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 320mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chocolate Zucchini Brownies Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs 1 1/2 cups Oil 2 cups Sugar 2 cups Flour 2 teaspoons Soda 2 teaspoons Cinnamon 1 teaspoon Salt 4 tablespoons Cocoa 1 teaspoon Vanilla 3 cups Grated zucchini 1 cup Chopped nuts Beat together eggs, oil and sugar. Mix together the dry ingredients until smooth. Mix all together well and spread into greased jelly roll pan. Bake at 350 degrees for 25-30 minutes Just Chocolate Recipes: http://www.justchocolaterecipes.com/index.htm Contributed to the FareShare Gazette by Art; 10 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 27g Fat (57.5% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 Fat; 1 1/2 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Chocolate-Tofu Fudge Brownies Recipe By :Krystine's Healthy Gourmet Bakery Cookbook Serving Size : 12 Preparation Time :0:20 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 2/3 cup unsweetened cocoa powder 1 cup mashed tofu 2 cups sugar 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking powder 1 cup chopped walnuts 1 teaspoon vanilla extract Preheat oven to 375F (190C). Spray an 8-inch square baking pan with vegetable oil spray. In a medium saucepan, melt butter with cocoa. Remove from heat and whisk in, one at a time, tofu, fructose, flour, baking powder, walnuts and vanilla, mixing well after each addition. Spread batter in prepared baking pan. Bake 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut brownies into 12 rectangles. Source : Krystine's Healthy Gourmet Bakery Cookbook My notes: I used the regular water-pack tofu and found that it came out crumbly instead of mashed. I mashed it like crazy and then mixed it in my stand mixer with the chocolate mixture for a very long time. I used canola margarine instead of butter. I also mixed the sugar in for a long time, trying to get it as smooth as possible. I added the vanilla next (her order seemed odd to me) and then mixed in the flour very little before putting the whole mess in the pan. These brownies came out fairly fudgy and the taste was good (not as good as my regular brownie recipe but good considering the dietary constraints). Contributed to the FareShare Gazette by Laura; 9 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 14g Fat (43.9% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Crustless Apple Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 egg -- lightly beaten 1 teaspoon vanilla extract 2 cups sliced tart apples such as Granny Smith 1/2 cup chopped pecans Preheat the oven to 350 degrees. Combine the sugar, flour, baking powder and salt in a medium mixing bowl and mix well. Stir in the egg and vanilla. Add the apples and pecans, stirring until mixed. Spoon into a buttered 10-inch deep-dish pie plate. Bake for 30 minutes or until the apples are tender. Serve with whipped cream, whipped topping or ice cream. Yield: 6 servings Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 2 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 8g Fat (30.9% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cucumber and Yogurt Soup Recipe By :Chef Peter Kelly from Xavier's Restaurants Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 European cucumbers 8 ounces plain yogurt 1 lemon -- juice of 1 cup chicken stock 1 tablespoon chopped cilantro crushed red pepper flakes -- optional salt and pepper Place bowls to chill in refrigerator. Bring 4 quarts of water to a boil in medium pot. Clean and chop the cilantro. (Reserve 4 nice sprigs for garnish). Peel the cucumbers, cut them lengthwise in half and seed with a small spoon. Slice cucumbers horizontally. When the water comes to a boil, place the cucumbers into the boiling water for 1 minute. Drain cucumbers into a colander and refresh them under running cold water. Remove excess water by pressing cucumbers gently. Place all ingredients in a blender and process until smooth and slightly thick. Strain into the chilled bowls and garnish with cilantro sprigs. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 29 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 2g Fat (39.0% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 564mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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