Recipes Included On This Page Mango Magique Mediterranean Rice Dish (Crockpot) Mexican Bean Salad Mushroom Lemon Risotto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Magique Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mango pulp -- mashed 1 cup sugar 1 1/2 teaspoons unflavored gelatin 1/2 cup water -- divided 2 tablespoons lime juice -- chilled 2 cups heavy cream In a mixing bowl, combine mango pulp and sugar. Soak gelatin in 1/4 cup of cold water. Add 1/4 cup of boiling water and blend until gelatin is dissolved. Let both mixtures stand for 15 minutes. Add mango mixture and chilled lime juice to gelatin; blend thoroughly. In a separate bowl, whip heavy cream and fold into mixture. Pour into a mold. Cover and place in freezer for at least 1 hour - no longer than 24 hours. Remove from freezer 30 minutes 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. Hallie's comment: I wonder if you could use canned mango here - the taste would be inferior to fresh mango however. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 22g Fat (63.0% calories from fat); 1g Protein; 28g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 25mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Mediterranean Rice Dish (Crockpot) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups long grain rice -- (uncooked) 1/2 cup olive oil 4 cups V8 vegetable juice 1 large onion -- chopped 1/2 green pepper -- cut in strips 1 garlic clove -- crushed 1 pound Italian sausage Salt -- to taste Brown rice in olive oil. Put V8 juice in crockpot. Add onion, pepper and garlic to pot. Carefully add browned rice to pot. (It will sizzle.) Take sausage from casings. Brown sausage and add to pot. Add salt. Cook on high for two hours, then cook on low for five hours. It is a great recipe for a busy day. Sometimes I add some cooked shrimp 15 or 20 minutes before I serve it. Contributed to the FareShare Gazette by Genevieve; 21 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2588 Calories; 251g Fat (87.0% calories from fat); 67g Protein; 17g Carbohydrate; 3g Dietary Fiber; 345mg Cholesterol; 3324mg Sodium. Exchanges: 9 Lean Meat; 2 1/2 Vegetable; 44 1/2 Fat. * Exported from MasterCook * Mexican Bean Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white rice 16 ounces kidney beans -- (1 can) rinsed and drained 15 ounces garbanzo beans -- (chick peas) rinsed and drained -- (1 can) 8 ounces chopped green chiles -- (2 4-oz. cans) 10 ounces frozen peas -- (1 package) thawed and drained 3/4 cup chopped celery 1 medium red onion -- chopped 1/4 cup chopped fresh cilantro 2/3 cup Italian dressing -- bottled Combine all the ingredients except the dressing. Add the dressing and toss gently to coat well. Cover and chill for at least 2 hours, or until ready to serve. This salad is always very popular at potlucks and barbecues. I usually make it a day ahead so the flavors have a chance to "marry". Genevieve Contributed to the FareShare Gazette by Genevieve; 22 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 454 Calories; 3g Fat (5.7% calories from fat); 21g Protein; 87g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Mushroom Lemon Risotto Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups uncooked risotto rice 2 tablespoons butter olive oil for sauteing 1/2 cup chopped onion 5 cups vegetarian veggie bouillon -- (5 to 6 cups) 1/2 cup dry white wine 1 pound sliced baby bella mushroom caps 1 teaspoon grated lemon peel 1 tablespoon chopped lemon grass 1/2 cup yellow pepper 1/2 cup red pepper 1/4 cup grated parmesan Saute mushrooms and pepper in olive oil until mushrooms are limp and darken in color; transfer to mixing bowl. Add lemon grass, grated lemon peel and parmesan cheese to veggie medley; set aside. In large saucepan saute onion in 2 tablespoons of butter until translucent. Add rice and white wine; stir until wine is absorbed. Gradually add one cup of veggie broth at a time, cooking and stirring until liquid is absorbed before adding next cup. Cook until rice is tender. When rice is done, add mushroom mixture; stir to heat through and serve. Serves 12-15. Contributed to the FareShare Gazette by Gail; 12 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; 2g Fat (72.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat.

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.