Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- January 1999 - B's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Barbecued Chicken and Black Bean Burritos
Beef and Noodles
Beef and Potatoes
Bev's Truffles

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

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                     *  Exported from  MasterCook  *
                Barbecued Chicken and Black Bean Burritos
Recipe By     : Karen Barker, Durham, NC / Desperation Dinner
Serving Size  : 4    Preparation Time :0:15
Categories    : Chicken                          Beans/Legumes
                Cheese                           Main Dishes
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         skinless boneless chicken breasts
                        or leftover cooked chicken
     1/2  cup           chopped onion
   1      tablespoon    olive oil
   1      teaspoon      minced garlic -- bottled
  15      ounces        cooked black beans
     1/3  cup           barbecue sauce -- preferrably
                        Thomas BarBBQ or substitute salsa
     1/2  cup           finely shredded cheddar cheese, or more to taste
   4      large         fat-free flour tortillas: ten-inch
1. If the chicken is frozen, place it on a microwave-safe plate and
microwave on high for 3 minutes, uncovered, to begin defrosting. 
Meanwhile, peel and dice the onion, and set it aside.
2. Begin heating the oil in a 12-inch, nonstick skillet over medium heat.
Cut the chicken into bite-size chunks, adding each chicken-breast half to
the pan as you cut it. Raise the heat to medium-high. When all of the
chicken is added, cook for 2 minutes, stirring from time to time.
3. Add the onion and garlic and continue cooking, stirring frequently,
until the chicken is no longer pink in the center, about 5 more minutes
(for frozen chicken).
4. Meanwhile, rinse and drain the black beans. Measure out the barbecue
sauce and cheese. Set aside. When the chicken is cooked through, add the
beans and barbecue sauce to the skillet, reduce the heat to medium and 
stir well to coat the chicken with sauce. Sprinkle the cheese evenly over
the skillet and continue to cook without stirring until the cheese melts, 
about 2 to 3 minutes.
5. Meanwhile, warm the tortillas in the microwave according to the package
directions. To serve, spoon equal amounts of the chicken mixture in the
center of each tortilla, dollop with sour cream (if desired), and roll up
burrito-style.
Serves 4. Each (approx) 424 calories (31 percent from fat), 15 g fat (5 g
saturated), 111 mg cholesterol, 42 g protein, 29 g carbohydrates, 1 g
dietary fiber, 643 mg sodium.
INTRO: Desperation Dinners 03/25/98 from Beverly Mills, with Alicia Ross.
The recipe comes from working-Mom chef, Karen Barker. She and husband run
the Magnolia Grill in Durham, N.C. The Barkers' restaurant specializes in
New American cuisine, and their menu is known for centering on regional
Southern ingredients that are used in new ways or combined with cooking
techniques from other parts of the country. It's not surprising, then, to
find that eastern North Carolina-style barbecue sauce is one of Barker's
pantry staples. It's the secret ingredient to this quick, kid-friendly and
slightly sweet recipes for a Tex-Mex-meets-North-Carolina burrito.
VARIATIONS: If you like spicy food, add a minced jalapeno pepper in Step 3.
or a vegetable presence, add 1 1/2 cups frozen bell-pepper strips along
with the beans in Step 4. Feel free to garnish with reduced-fat sour cream,
if desired.
>Recipe-mail from Pat Hanneman <kitpath@earthlink.net> 
Sent to Fareshare gazette 01/25/99(Mon)
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 25015 4922 0 0 0 0 0 0 0 0 0
                     *  Exported from  MasterCook  *
                             Beef and Noodles
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 4, Jan. '99               Ground Beef
                Luncheon                         Main Dishes
                Onions                           Pasta/Noodles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1                    onion
   1      can           cream of mushroom soup
   1      can           beef broth (not condensed)
   4      cups          noodles
     1/4  teaspoon      tabasco
Brown beef and onion. Drain fat.  Add soups, tobasco and dry noodles. 
Cover pan and cook until noodles are soft and liquid has disolved. 
Contributed to FareShare 1-99 by Connie <CGarlitz@aol.com>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                            Beef and Potatoes
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 4, Jan. '99               Ground Beef
                Luncheon                         Main Dishes
                Onions                           Potatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef -- (1 to 2)
   1      large         onion -- sliced
   2                    branches celery -- (2 to 4)
                        potatoes -- peeled and cut up
   1      can           beef broth (not condensed)
Brown beef with onion and drain fat. Add beef broth, celery cut in chunks 
and potatoes (4  - 8 depending on how many you are serving) cut in chunks.
Cover and cook until liquid is dissolved and potatoes and celery are 
tender. I vary the beef and potatoes by how many I am serving that night. 
This is an odd sounding dish, but is quite tasty.
Contributed to FareShare 1-99 by Connie <CGarlitz@aol.com>
                   - - - - - - - - - - - - - - - - - - 
                    *  Exported from  MasterCook  *
                              Bev's Truffles
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies                          Chocolate
                Spirits                          Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      oz            Dark CHOCOLATE coating (I use Semper 
                         Swedish Coating -Dark) -- *see below
     1/4  C.            WHIPPING CREAM
   1      T.            Unsalted BUTTER
   2 1/2  T.            CHAMBORD -- COGNAC (or your choice)
Scald Cream & Butter together. Stir to Melt chopped Chocolate when smooth,
mix in Scalded Cream and Butter. When smooth, mix in Booze. Pour into 
small bowl, let firm up at room temp and set until firm (2-8 hours).
Form into balls using #100 scoop, slightly rounded (then use hands to form 
rounds).  Let balls sit overnight on waxed paper or foil to firm (will 
have slight crust), then Dip in Dark or Light melted CHOCOLATE COATING
NOTES:
Use dipping fork to dip balls.  Use scoop for forming balls.  Always use 
double boiler "off" the stove Heat water in bottom to "WARM" (do not come 
to a boil), take off stove and then put on double boiler top filled with 
finely chopped coating onto the double boiler bottom to melt chocolate 
coating.
Do not cover melting chocolate, or it will form steam and cause chocolate 
to become stiff and unmanageable.  Do not get even 1 drop of liquid or 
steam into chocolate.  Do not overheat Chocolate - warm, NOT hot water in 
dbl boiler bottom.  Use good quality chocolate.  Light Chocolate is harder
to manage than Dark Chocolate
One batch makes approx. 25 to 32 truffles
*Note: I use "coating" rather than REAL chocolate as it does NOT have 
to be tempered and you do NOT have to add wax like cheaper brands of
chocolate.
*( 11# @ $35.11 or $3.19 per pound from a bakery supply) 
Posted on FareShare 1-99 by Bev Janson <ClayCooker@aol.com>
                   - - - - - - - - - - - - - - - - - - 

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!