Recipes Included On This Page Cajun Veggie Chili Chinese Five-Spice Powder Cindy's Crock Pot Meatloaf Country Apple Coleslaw Crisp Chow Mein Cakes with Morel and Asparagus Cream Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cajun Veggie Chili Recipe By :Parade Magazine - Feb. 23, 1997 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 large onion, peeled and cut in 1/4-inch dice 1 green bell pepper, cut in 1/4-inch dice 1 red bell pepper, cut in 1/4-inch dice 1 tablespoon minced garlic 2 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 can peeled plum tomatoes (28-oz.), lightly crushed with juices 2 teaspoons dried thyme 2 cans black-eyed peas or black beans (15-1/4 oz. ea.) 1 cup cooked corn kernels 1 large bunch fresh spinach (stems removed), well washed and coarsely chopped Salt and freshly ground black pepper to taste 2 tablespoons fresh lemon juice Cooked white rice, for serving 1/2 cup plain non-fat yogurt 4 scallions (with 3-inches of green left on), thinly sliced diagonally Place the oil, onion and peppers in a large heavy pot over low heat. Cook, stirring occasionally, for 10 to 12 minutes or until the vegetables are very soft. Add garlic; cook 2 minutes longer. Add chili powder and cumin; cook, stirring for 1 minute. Add the tomatoes and thyme; simmer over medium heat for 10 minutes. Add the black-eyed peas and corn; cook, stirring occasionally, for 10 minutes longer. Remove from the heat. Add the spinach and stir until well combined and wilted. Season generously with salt and pepper and stir in the lemon juice. Serve over white rice, garnished with a dollop of yogurt and sprinkle of scallions. Source: Parade Magazine - Feb. 23, 1997 Contributed to the FareShare Gazette by Sandy; 22 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 5g Fat (74.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Chinese Five-Spice Powder Recipe By :Colorado Cache Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons whole black peppercorns 36 whole cloves 1 stick cinnamon -- (12 inches) 2 tablespoons fennel seed 12 whole star anise Put spices together into a blender and pulverize into a powder. Store in a cool place in an air-tight container. Recipe Source: Colorado Cache Cookbook Contributed to the FareShare Gazette by Dee; 20 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1186 Calories; 63g Fat (35.9% calories from fat); 34g Protein; 220g Carbohydrate; 110g Dietary Fiber; 0mg Cholesterol; 617mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat; 12 Fat. * Exported from MasterCook * Cindy's Crock Pot Meatloaf Recipe By :Cindy Serving Size : 10 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds ground beef, extra lean 1 onion -- minced 1 clove garlic -- minced 1 cup mushrooms -- minced 1 cup summer squash -- shredded 1 cup carrots -- shredded 1/2 teaspoon pepper 1 can cream of mushroom soup 1 1/2 cups bread crumbs or cracker crumbs 1 1/2 cups milk Soak bread or cracker crumbs in milk. Mix meat, seasonings and soaked crumbs thoroughly. Make meat mixture into loaf and pour the soup over top. Bake in crock pot 10 to 12 hours on low. If using oven, bake at 350F degrees for 1 1/2 hours. Cindy's Advice: I added the vegetables, and no one complained! If you have a food processor, make the cracker or bread crumbs with the metal blade first, add them to the milk, then use the shredding blade to shred the vegetables. Contributed to the FareShare Gazette by Art; 25 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 22g Fat (54.1% calories from fat); 25g Protein; 18g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 341mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Country Apple Coleslaw Recipe By :Cooking Light - March 2002 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup red wine vinegar 3 tablespoons brown sugar 1 teaspoon vegetable oil 1/4 teaspoon salt 1 package coleslaw (10-oz.) 2 cups chopped apple 1/2 cup raisins Combine wine vinegar, brown sugar, oil and salt in a microwavable bowl. Microwave on High 1 minute. Add coleslaw, apple and raisins; toss to coat well. Serve chilled or at room temperature. Source: Cooking Light - March 2002 Contributed to the FareShare Gazette by Sandy; 22 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 1g Fat (9.2% calories from fat); 1g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Crisp Chow Mein Cakes with Morel and Asparagus Cream Recipe By :Sublime Vegetarian by Bill Jones Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 450 grams fresh chow mein noodles -- (1 pound) 4 green onions -- sliced 5 milliliters sesame oil -- (1 teaspoon) 15 milliliters dark soy sauce -- (1 tablespoon) 30 milliliters vegetable oil -- (2 tablespoons) Salt and pepper -- to taste 15 milliliters ground dry morels -- (1 tablespoon) [optional] 250 milliliters whipping cream -- (1 cup) 15 milliliters vegetable oil -- (1 tablespoon) 15 milliliters minced garlic -- (1 tablespoon) 250 milliliters fresh morels -- (1 cup) quartered 450 grams asparagus -- (1 pound) trimmed in 2.5-cm (1-inch) pieces Chopped parsley -- for garnish Place the chow mein noodles in a heat-proof bowl and cover with boiling water. Let sit for 2 to 3 minutes to soften. Drain well and shake to remove excess water. Wipe the bowl dry, return the noodles and add green onions, sesame oil and 30 milliliters (2 tablespoons) of vegetable oil. Season with salt and pepper and toss well. In a non-stick pan over medium-high heat, add the noodles to the pan and sauté, shaking pan occasionally for 5 minutes or until the bottom is crispy and brown. Flip the pan onto a baking sheet (fluff to give a bit of height) and place in a hot oven for 15 minutes or until the noodles are crispy and browned. Turn off oven and keep the noodles warm. In a saucepan over medium-high heat, combine the mushroom powder and cream. Season lightly with salt and pepper and bring to a boil (watching carefully as the cream expands greatly). Immediately remove from heat and set aside to cool. Reheat the skillet over medium-high heat, add the oil, garlic, morels and asparagus to the pan. Season well with salt and pepper and sauté for 5 minutes or until the asparagus are tender and starting to brown. Add the cream and soy sauce, reduce heat to low and simmer for 3 to 4 minutes or until the sauce thickens. Transfer the crispy noodles to a serving platter; top with the mushroom cream and serve immediately. From Sublime Vegetarian by Bill Jones; 1999. This recipe appeared in The Edmonton Journal, 26 May 1999. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1361 Calories; 140g Fat (89.5% calories from fat); 12g Protein; 25g Carbohydrate; 7g Dietary Fiber; 345mg Cholesterol; 110mg Sodium. Exchanges: 3 1/2 Vegetable; 1 Non-Fat Milk; 28 Fat.

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