Recipes Included On This Page Cabbage Casserole Cheddar-Rice Patties Chicken and Rice Casserole Chocolate Hedgehog Slice Cooking Frozen Lobster Tail Crab-and-Avocado Salad with Ginger Vinaigrette Crabmeat-Stuffed Eggs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cabbage Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 cup chopped green pepper 4 cups chopped cabbage 1 cup raw white rice 15 ounces tomato sauce -- (1 can) 6 ounces tomato paste -- (1 can) 2 cups water 1 1/2 teaspoon salt 1/2 teaspoon pepper Brown ground beef in electric or large skillet. Drain. Add onion, green pepper, cabbage & rice. Stir in tomato sauce, tomato paste, water, salt & pepper. Heat to boiling. Reduce heat; cover & simmer about 25 minutes or until rice is tender. Stir occasionally. Contributed to the FareShare Gazette by Lorraine; 23 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 15g Fat (61.8% calories from fat); 11g Protein; 10g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 930mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Cheddar-Rice Patties Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice -- cooked 1 cup shredded lowfat cheddar cheese 1/2 cup onion -- minced 3 Tbsps. all-purpose flour 1/2 tsp. salt 1/4 tsp. ground black pepper 3 egg whites 1/8 tsp. cream of tartar Vegetable cooking spray Applesauce or apple wedges -- optional Lowfat sour cream -- optional Combine rice, cheese, onion, flour, salt and pepper in a medium bowl. Beat egg whites with cream of tartar in a small bowl until stiff but not dry. Fold beaten egg whites into rice mixture. Coat a large skillet with cooking spray and place over medium heat until hot. Spoon 2-3 tablespoons batter into skillet for each patty; push batter into diamond shape using a spatula. Cook patties, turning once, until golden brown on both sides. Source : "Always A-Peeling by Blue Jay Orchards" S(MCFormatted/Posted by Dee): "" Copyright : "© 1993 Cookbook Publishers, Inc." Yield : "1 dozen" Serving Ideas : Serve warm with applesauce, apple wedges or sour cream. Contributed to the FareShare Gazette by Dee; 10 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 3g Fat (5.8% calories from fat); 17g Protein; 81g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol;486mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Chicken and Rice Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of chicken soup -- (10 3/4-ounce) 1 cup skim milk 1/2 cup sliced mushrooms -- undrained [one 2.5-ounce jar] 1 cup finely chopped celery 1/2 cup finely chopped onion 1 cup uncooked instant rice 16 ounces skinned and boned uncooked chicken breast cut into 32 pieces Spray slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken soup, milk and undrained mushrooms. Stir in celery, onion and uncooked rice. Add chicken pieces. Mix well to combine. Cover and cook on low for 4 to 6 hours. Mix well before serving. Contributed to the FareShare Gazette by Judy; 14 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (27.7% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
	* Exported from MasterCook * Chocolate Hedgehog Slice Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams chocolate cream biscuits -- finely crushed 1/2 cup desiccated coconut 1 cup pecans -- roughly chopped 1 tablespoon cocoa powder -- sifted 100 grams dark chocolate -- chopped 80 grams unsalted butter 1 tablespoon golden syrup 1 egg -- lightly beaten extra pecans -- for decoration 60 grams dark chocolate melts -- extra ***ICING*** 100 grams dark chocolate 40 grams unsalted butter Line base and sides of shallow 30x20cm rectangular tin with foil. Combine biscuit crumbs, coconut, pecans and cocoa in medium mixing bowl. Make a well in the centre. Combine chocolate, butter and syrup in small heavy-based pan. Stir over low heat until chocolate and butter have melted and mixture is smooth. Remove from heat. Pour combined chocolate mixture and egg onto dry ingredients. Using a wooden spoon, stir until well combined. Press mixture evenly into prepared tin. Refrigerate 30 minutes or until set. **Icing** Put chocolate and butter in small heatproof bowl. Stand over pan of simmering water. Stir until chocolate and butter have melted and mixture is smooth. Cool slightly. Spread mixture evenly over slice base. Refrigerate until set. Remove slice from tin. Cut into small squares with sharp knife. Decorate squares with pecans dipped in extra melted chocolate. http://www.hungrymonster.comUntried. Contributed to the FareShare Gazette by Hallie; 11 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 15g Fat (75.6% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cooking Frozen Lobster Tail Recipe By :Art Guyer Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Freezing : For best quality, lobster should be frozen uncooked. Freeze the lobster whole, or clean it and freeze just the shell portions that contain the edible meat. (Some lobsters have large front claws that contain edible meat, while others have edible meat mainly in the tail section.) Freeze lobster in the shell, to help keep the meat from drying out. Simply wrap the whole lobster or lobster portions in moisture-vapor resistant wrapping and freeze. Lobster can be cooked and then frozen, but the quality will not be as good. Cooking : To bake: Thaw out frozen lobster tail. Cut top of shell, lift meat and place on top of shell. Bake in small baking pan with butter and lemon for 15-20 minutes at 350-375 degrees in the oven. For the last 5 minutes, top with lemon and paprika and broil until golden brown. OR Thaw tails first, preheat oven to 375° then cut away thin bottom layer of shell and sprinkle with rosemary. Bake for 20 minutes. To steam: Place frozen on rack above boiling water, cover and steam for approximately 25 minutes. If desired, after steaming, cut the top of the tail and pull up the meat, season and put under the broiler for 2-3 minutes. To broil: Defrost, then cut the inner edges of the under-shell with a pair of scissors. Clip off the fins, pull back the shell and discard. Bend the tail back to crack the joints. Rinse with cold water. Place lobster tail meat-side-up in a broiler pan. Brush with lemon and oil or melted butter. Place 4 inches (10cm) from heating element or flame and broil until meat is heated through. Follow the same method to cook raw lobster tails, except broil tail-side-up for four minutes, then turn, brush with butter or oil, and broil until meat is opaque (four to five minutes). Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 13 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab-and-Avocado Salad with Ginger Vinaigrette Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons fresh ginger -- chopped Grated zest of 1/2 lemon 2 teaspoons lemon juice 1 1/2 tablespoons rice wine vinegar 2 scallions including green tops -- chopped 1 teaspoon soy sauce 1/2 teaspoon salt 1/3 cup cooking oil 3/4 cup watercress -- tough stems removed -- (about 2 quarts) 1/2 head romaine lettuce -- cut crosswise into 1-inch strips -- (about 2 quarts) 2 ripe avocados -- diced 1/2 pound lump crabmeat -- picked clean In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads. Suggested Wine: Soave or Orvieto NOTES : Creamy avocados plus delicate crabmeat plus a tart ginger-and- lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious. Contributed to the FareShare Gazette by Jennie; 10 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 19g Fat (72.7% calories from fat); 12g Protein; 4g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 530mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crabmeat-Stuffed Eggs Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crab meat 1 onion 1 carrot 12 hard-boiled eggs 1 stalk celery -- minced 2 tablespoons mayonnaise 1 teaspoon chopped fresh garlic 1/2 teaspoon chopped fresh parsley 1/4 teaspoon salt Pepper -- to taste 1 teaspoon dry mustard Tabasco sauce -- to taste Mince crabmeat and set aside. Peel eggs and cut in half lengthwise. Remove yolks and mash well in a bowl. Add celery, mayonnaise, seasonings, Tabasco and crabmeat. Mix well. Stuff eggs and chill before serving. From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 7g Fat (60.5% calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 223mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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