Recipes Included On This Page Salisbury Steak with Mushroom Onion Gravy Smoked Salmon & Avocado W/Lemon Caper Butter Sopaipillas Spinach Manicotti Strawberry Tea Bread Summer Stuffed Peppers Swedish Applecake with Vanilla Sauce Swiss Steak Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salisbury Steak with Mushroom Onion Gravy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope onion soup mix 2 cups water 1 1/2 cups ground beef 4 tablespoons flour 1/4 cup lightly packed parsley 1 1/2 tablespoons butter 1 large mild onion -- peeled halved and sliced 12 ounces mushrooms -- trimmed and thinly sliced 1 beef bouillon cube Mix 2 tablespoons soup mix and 1/4 cup water in a large bowl. Add beef and parsley and mix with hands until blended. Shape into 4 oval patties about 5 inches long and 2/3-inch thick. Coat patties with 1 1/2 tablespoons flour. Melt butter in large skillet, add patties and cook over medium heat about 10 minutes, turning once. Remove to a plate and cover to keep warm. Add onion, mushrooms and 1/4 cup water to drippings in skillet. Stir with a wooden spoon to scrape up any brown bits. Reduce heat, cover and cook until onions and mushrooms are soft, about 10 minutes. Mix remaining soup mix, 1 1/2 cups water and 2 1/2 tablespoons flour. Stir into mushroom mixture, add bouillon cube and bring to boil. Cook, stirring until thickened. Return patties to skillet and turn to coat with gravy. Serve over mashed potatoes with remaining gravy. Round out the meal with green peas. Contributed to the FareShare Gazette by Jennie; 7 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1527 Calories; 112g Fat (65.5% calories from fat); 72g Protein; 61g Carbohydrate; 9g Dietary Fiber; 338mg Cholesterol; 4540mg Sodium. Exchanges: 3 Grain(Starch); 8 Lean Meat; 3 1/2 Vegetable; 17 1/2 Fat. * Exported from MasterCook * Smoked Salmon & Avocado W/Lemon Caper Butter / Pumpernickel Recipe By :jessann Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons unsalted butter -- softened 1 tablespoon fresh lemon juice 1 tablespoon drained bottled capers 8 slices pumpernickel bread 1/2 pound thinly sliced smoked salmon 1 small red onion -- sliced thin 1 avocado -- peeled [preferably California] -- pitted and cut into 12 wedges -- sprinkled with 1/2 lemon -- juice of 1 cup alfalfa sprouts Smoked Salmon & Avocado with Lemon Caper Butter on Pumpernickel Bread (from jessann on an IRC chat in 1996) In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly. Makes 4 sandwiches MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 24g Fat (53.9% calories from fat); 8g Protein; 39g Carbohydrate; 6g Dietary Fiber; 39mg Cholesterol; 438mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat. * Exported from MasterCook * Sopaipillas Recipe By :http://mexicanfood.about.com Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 teaspoon salt 1 teaspoon baking powder 1 tablespoon sugar 1/2 tablespoon shortening 5 tablespoons milk Oil for frying Sift flour with salt, baking powder and sugar. Cut in shortening. Add milk to make a firm dough. Cover bowl and let dough stand for 45 to 60 minutes. Roll dough out about 1/4-inch thick on lightly floured board. Cut into diamonds or rounds. Heat oil in electric skillet to 375ºF. Fry only a few pieces at a time, turning once so they will puff up very easily. Drain on paper towel and keep warm in oven until all are cooked. Serve with honey and sprinkle with cinnamon sugar. Contributed to the FareShare Gazette by Jennie; 18 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 609 Calories; 10g Fat (15.2% calories from fat); 15g Protein; 113g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 1593mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Spinach Manicotti Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 uncooked manicotti shells 15 ounces tomato sauce 1 large tomato -- chopped 1 teaspoon dried basil 2 cups part-skim ricotta cheese 1/4 cup grated fresh Parmesan cheese 1/2 teaspoon dried thyme 1 small onion -- chopped 1 garlic clove -- finely chopped 1/2 cup reduced calorie egg substitute 10 ounces frozen chopped spinach -- thawed and drained [1 package] 1/2 cup shredded part-skim mozzarella Heat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cook and drain manicotti shells according to package directions. Rinse with cold water and allow shells to cool slightly. Mix tomato sauce, tomatoes and basil. Spread 1/2 cup tomato sauce evenly in the baking dish and set the remaining sauce aside. Mix remaining ingredients except mozzarella cheese. Fill manicotti shells with roughly 3 tablespoons ricotta/spinach mixture and place in baking dish. Pour remaining tomato sauce over shells and sprinkle with mozzarella cheese. Cover and bake 15-20 minutes. Uncover and bake an additional 15-20 minutes. Serving Size: 2 stuffed manicotti and sauce http://www.24hourfitness.com Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 13 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 9g Fat (38.9% calories from fat); 16g Protein; 17g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 757mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. * Exported from MasterCook * Strawberry Tea Bread Recipe By :Canadian Living's Best - Fruit Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups strawberries -- (750 mL) coarsely chopped 1 cup chopped almonds -- (250 mL) 3 1/2 cups all-purpose flour -- (875 mL) divided 1 cup butter -- (250 mL); softened 1 1/2 cups granulated sugar -- (375 mL) 3 eggs 1/2 teaspoon almond extract -- (2 mL) 2 teaspoons baking powder -- (10 mL) 3/4 teaspoon baking soda -- (4 mL) 3/4 teaspoon salt -- (4 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/4 teaspoon grated nutmeg -- (1 mL) 3/4 cup buttermilk -- (175 mL) Gently toss together the strawberries, almonds and 1/4 cup (50 mL) of the flour in a bowl. Set aside. In large bowl, beat butter with sugar until light and fluffy. Beat in the eggs, one at a time. Beat in almond extract. Stir together remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into the flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk. Gently fold in strawberry mixture. Spoon into 2 greased and floured 8- x 4-inch (1.5 L) loaf pans. Bake in 350F (180C) oven for about 1 hour or until cake tester inserted in center comes out clean. Let cool in pans on racks for 10 minutes. Remove from pans; let cool completely on racks. (Bread can be wrapped in plastic wrap and stored for up to 1 day or frozen in rigid airtight container for up to 2 weeks.) Makes 2 loaves, 16 slices each. From Canadian Living's Best - Fruit by Elizabeth Baird and the Food Writers of Canadian Living Magazine and The Candian Living Test Kitchen; 1997. ISBN 0-345-39844-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 9g Fat (43.9% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Summer Stuffed Peppers (Lenny's) Recipe By :Country Cooking Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium yellow, green or red sweet bell peppers* 1 1/2 pounds lean ground beef 1/2 garlic clove, minced 1 medium onion, minced 1/2 cup finely chopped cabbage 1 medium carrot, shredded 1/2 cup shredded zucchini 1 can (28-oz.) tomatoes with liquid, cut up 1/2 cup uncooked long-grain white rice 1 tablespoon brown sugar 1/4 teaspoon dried basil Pepper to taste Cut the tops off each pepper and reserve. Cook peppers in boiling salted water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water. Remove stems from pepper tops and chop enough of the tops to make 1/3 cup. In a large skillet, brown ground beef over medium heat. Add garlic, onion, cabbage, carrot, zucchini and reserved chopped peppers. Sauté until vegetables are tender. Add tomatoes, rice, sugar, basil and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, about 20 minutes. Stuff hot meat mixture into peppers. Serve immediately. Note: Lenny puts these in the oven (350°) for about 20 minutes or just enough to brown them on top a little. Source: Country Cooking Contributed to the FareShare Gazette by Sandy; 22 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 18g Fat (70.6% calories from fat); 15g Protein; 1g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Swedish Applecake with Vanilla Sauce Recipe By :Swedish Food; 1948 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups applesauce 2 cups zwieback crumbs or stale Swedish limpa -- grated 4 tablespoons butter **Vanilla Sauce** 1 cup cream 3 egg yolks 2 tablespoons sugar 2 teaspoons vanilla extract 3/4 cup whipped cream -- (3/4 to 1 cup) Swedish Applecake with Vanilla Sauce - Applekaka med vaniljsas Melt butter in skillet; add bread crumbs and stir until nicely brown. Butter baking dish well and arrange crumbs and apple sauce in alternating layers, finishing with crumbs. Bake in moderate oven (375F) for 25 to 35 minutes. Cool before unmolding and serve with Vanilla Sauce. **Vanilla Sauce** Beat egg yolks and sugar in top of double boiler. Add heated cream and cook until thick, stirring constantly. Remove from heat, add vanilla and cool, beating occasionally. When cold, fold in whipped cream carefully and serve. From Swedish Food; edited by Sam Widenfelt; published by Esseltes Goteborgsindustrier, Sweden; 1948. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 19g Fat (73.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 78mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Swiss Steak Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound round steak 1/2 cup flour Salt and pepper -- to taste 1 large yellow onion -- chopped 1 green pepper -- chopped 15 ounces crushed tomatoes 6 ounces mushrooms -- (1 can) liquid and all 1 tablespoon Worcestershire sauce 1 tablespoon brown sugar -- (1 to 2 tbsps.) 1 teaspoon dried basil 2 tablespoons cooking oil -- for browning Flour for thickening Mix the 1/2 cup flour and salt and pepper. Dredge meat in flour mixture. Heat cooking oil in skillet and brown meat. Remove the meat to a platter and cook the onion and green pepper just till almost tender. Return the meat and add remaining ingredients except the flour to thicken. Cover and simmer for at least 1 hour. Remove the meat and thicken the vegetable mixture. Serve over mashed potatoes or noodles or rice. Notes : If you don't get already processed round steak for Swiss steak you'll need to pound the meat with a meat cleaver on both sides after you dredge the meat in the flour. I take some of the vegetables with plenty of liquid and let it cool and then add enough flour to this mixture to make a roux to make a thickened sauce. The mushrooms I use either the button ones or the stems and pieces. I usually use the canned whole tomatoes and chop them the way I want them. I may add a little tomato juice during the cooking too if it seems a little dry. Contributed to the FareShare Gazette by Cora; 17 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1636 Calories; 85g Fat (46.2% calories from fat); 107g Protein; 116g Carbohydrate; 16g Dietary Fiber; 269mg Cholesterol; 952mg Sodium. Exchanges: 3 Grain(Starch); 12 1/2 Lean Meat; 10 1/2 Vegetable; 9 Fat; 1 Other Carbohydrates.

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