Recipes Included On This Page Garden Harvest Casserole Ginger-Wasabi Tartar Sauce Grilled Chicken with Black Beans Grilled Mahi-Mahi with Avocado Salsa Grilled Swordfish with Avocado Hollandaise Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garden Harvest Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant, peeled and diced -- 3 cups 1 medium zucchini, sliced -- 1 cup 1/2 teaspoon salt 1 pound Lean ground beef -- or ground turkey 1 medium onion, chopped -- 1/2 cup 1/2 cup uncooked regular rice 4 medium tomatoes, peeled and cubed -- 3 cups 1 small green pepper, diced -- 1/2 cup 1 cup frozen corn 1/2 teaspoon salt -- if desired 1/2 teaspoon basil leaves 1/2 teaspoon oregano leaves 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese Place eggplant and zucchini in colander. Sprinkle with 1/2 tsp. salt. Let stand for 30 minutes. Rinse and drain. Heat oven to 350 F. In medium skillet, brown ground beef and onion. Drain. In 3 quart casserole, combine all ingredients except parmesan cheese. Cover. Bake at 350 F. for 55-65 minutes or until vegetables and rice are tender. Sprinkle with parmesan cheese before serving. Serves 6 to 8. Contributed to the FareShare Gazette by Bobbie; 27 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 13g Fat (63.9% calories from fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Ginger-Wasabi Tartar Sauce Recipe By :TV Guide Celebrity Dish Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons wasabi powder 1/2 teaspoon fresh lemon juice 1/2 cup mayonnaise 2 tablespoons minced pickled sushi ginger 1 tablespoon chopped parsley In a small bowl, mix wasabi powder and lemon juice to make a paste. Add mayonnaise, pickled ginger and parsley and stir to blend. Cover and refrigerate at least 2 hours or preferably overnight. Makes about 2/3 cup. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 21 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 16g Fat (98.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 105mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Grilled Chicken with Black Beans Recipe By :Jennie Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans -- drained 1 small onion -- diced 2 garlic cloves -- minced 1 tablespoon Minor's Chicken Base 1/2 cup water 1/4 cup red wine 2 teaspoons cumin 1 small red onion -- sliced thin 1 stalk celery heart with leaves -- sliced thin 1/2 tomato -- seeded and diced 1/3 cup extra virgin olive oil -- divided 1/2 lime -- juice of 1 tablespoon balsamic vinegar 2 tablespoons fresh cilantro -- chopped salt and freshly ground pepper 4 chicken breast halves -- pounded to 1/4" thickness 1 ripe avocado 1/2 stick butter 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder salt and pepper Place 2 tablespoons olive oil in a saucepan, saute onion and garlic until translucent. Drain beans, add to onion and garlic. Add chicken base, water, red and cumin and bring to boil. Turn off and set aside. Combine the red onion, celery, and tomato in a bowl. Add 3 tablespoons olive oil, the lime juice, cilantro, balsamic vinegar, and the salt and pepper. Set aside Peel and mash the avocado, mix with butter to a smooth paste, add Worcestershire sauce, garlic powder and salt and pepper to taste. Set aside. Season the chicken with salt and pepper and place on a heated grill. Cook chicken about 3 minutes each side, or until juices run clear. Meanwhile, drain the beans, add to the onion, celery, tomato mixture. Spoon the bean mixture onto 4 plates, place the chicken on top and garnish with the avocado butter mixture. NOTES : This dish is great with yellow rice and fried red, yellow and green peppers which have been cut into thin slices. Contributed to the FareShare Gazette by Jennie; 26 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 730 Calories; 44g Fat (54.5% calories from fat); 42g Protein; 40g Carbohydrate; 9g Dietary Fiber; 124mg Cholesterol; 264mg Sodium. Exchanges: 2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Mahi-Mahi with Avocado Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 mahi mahi fillets -- 8 oz. each 1 tablespoon olive oil -- for brushing Avocado Salsa 2 cups ripe avocado -- peeled and diced into 1/4-inch 1/2 cup red onion -- finely diced 1 cup tomatoes -- peeled and seeded 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1/4 cup cilantro leaves -- finely chopped salt and freshly ground pepper -- to taste Preheat grill to high heat. Brush the fish fillets with olive oil and let sit for 10 minutes. Make the salsa: In a stainless steel bowl, blend all ingredients carefully, so that the avocados are not crushed. Grill fish for 3-4 minutes on each side. To serve, pour 3 tablespoons of salsa on top of the fish. Decorate the serving plate with cilantro leaves. Contributed to the FareShare Gazette by Jennie; 23 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 10g Fat (82.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Grilled Swordfish with Avocado Hollandaise Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 swordfish steaks -- 8 oz. each 1/2 cup olive oil 1/4 cup Gold tequila 1/4 cup fresh lime juice 1 teaspoon minced garlic 1 jalapeno chile pepper 2 tablespoons cilantro -- minced 1 Sliver red pepper and cilantro Avocado Hollandaise Sauce 3 egg yolks 1 lime -- squeezed 1 dash Tabasco sauce 2 tablespoons cilantro -- chopped 1/2 pound butter -- melted 1/2 avocado -- cubed salt and pepper Combine all marinade ingredients and pour over swordfish. Marinate for 15 minutes, turning once. For best flavor, prepare grill with mesquite chips. Grill fish about 5 minutes on each side, basting frequently. Top with avocado mayonnaise. Avocado Mayonnaise: Blend egg yolks, lime juice, Tabasco and cilantro in blender. Slowly add hot melted butter. When thickened add avocado, salt and pepper, blend 30 seconds. Contributed to the FareShare Gazette by Jennie; 23 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 704 Calories; 61g Fat (77.1% calories from fat); 36g Protein; 4g Carbohydrate; 1g Dietary Fiber; 256mg Cholesterol; 474mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat.

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