Recipes Included On This Page Impossibly Easy Taco Pie Indian Potato Cakes (Vegan) Indian Turkey Curry Italian Barley (Vegan) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Impossibly Easy Taco Pie Recipe By :Bisquick Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 medium onion -- chopped (1/2 cup) 1 envelope Old El Paso® taco seasoning mix -- (1.25 ounces) 1 can Old El Paso® chopped green chiles -- (4.5 ounces) drained 1 cup milk 2 eggs 1/2 cup Original Bisquick® mix 3/4 cup shredded Monterey Jack or Cheddar cheese -- (3 ounces) Old El Paso® salsa (any variety) Sour cream -- if desired 1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. 2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. 3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. Description: "No taco shells are needed for enjoying the great taco flavor of this easy main-dish pie." Source: "Bisquick News Stand Cookbook" S(Formatted/ Shared By:): "Steph Guyer" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 23g Fat (72.5% calories from fat); 16g Protein; 4g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 90mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. NOTES : Serve this dish with fresh pineapple chunks, vegetable sticks and tall glasses of lemonade for a refreshing meal. Special Touch: Top it like a taco! Pile slices of this zesty pie high with shredded lettuce, chopped tomatoes, sliced green onions and sour cream. Substitution: For a zippier flavor, chop a jalapeño chili and use it instead of the green chilies. Contributed to the FareShare Gazette by Steph; 14 December 2002. www.fareshare.net * Exported from MasterCook * Indian Potato Cakes (Vegan) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large potatoes -- (2 to 3) 1 large onion -- chopped 2 garlic cloves -- chopped (2 to 3) 2 slices bread -- crusts removed crumbled 1 teaspoon mild curry powder -- (1 to 2) 1 salt 1 non-stick spray Peel potatoes, cut into cubes and boil in water until tender. Mash (may want to add a little water to make mashing them easier). Water/broth sauté onions and garlic. Add to mashed potatoes. Add bread crumbs, curry powder and salt. Cool enough to handle. Form 10 to 12 four inch diameter patties and brown them in a non-stick pan sprayed with non-stick spray. You can also add cooked carrots, peas and any other soft cooked vegetables to the potato mixture before browning them. Serve as is or with some Indian condiments like mango chutney or coriander chutney. These patties are pretty easy to make and really good. Posted by Lucinda J. Rasmussen <lrasmuss@pica.army.mil> to the Fatfree Digest [Volume 15 Issue 29] Mar. 1, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Contributed to the FareShare Gazette by Fatima; 12 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; trace Fat (5.2% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Indian Turkey Curry Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- finely chopped 1/2 cup celery -- finely chopped 1/4 cup margarine/butter blend 1/3 cup all-purpose flour 1 tablespoon curry powder 2 cups chicken broth 1 cup tomato juice 1 teaspoon Worcestershire sauce pepper 3 cups cooked turkey -- cubed hot cooked rice Condiments: chutney, golden raisins, chopped peanuts or flaked coconut In a medium saucepan cook the onion and celery in margarine/butter blend until tender. Stir in the flour and curry powder. Add chicken broth, tomato juice, and Worcestershire sauce. Cook and stir over medium heat until thickened and bubbly. Season with pepper. Stir in turkey, heat through and serve over the rice. Pass condiments along with entree. Description : "From Better Homes and Gardens (1932)" NOTES : This recipe works equally well with chicken. Contributed to the FareShare Gazette by Salli; 16 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 12g Fat (44.4% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 553mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Italian Barley (Vegan) Recipe By :More Lean & Luscious by Hinman & Snyder Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped onions 1/2 cup Chopped sweet green peppers 1 Garlic clove -- minced 1 16 oz. can Tomatoes -- undrained and in chunks 1/2 teaspoon Dried oregano 1/2 teaspoon Dried basil 2 cups Water 3/4 cup Barley In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent drying. Add tomatoes spices and water. Bring to a boil. Stir in barley, reduce heat to low, cover and simmer 50 minutes until barley is tender and water is absorbed. Stir occasionally while cooking and add more water if necessary. Note: the original recipe called to sauté the 1st three ingredients in olive oil(1T+1t) but I chose to eliminate it and eliminated almost 5 grams fat per serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 1g Fat (6.6% calories from fat); 6g Protein; 32g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat. NOTES : A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave. Contributed to the FareShare Gazette by Fatima; 13 December 2002. www.fareshare.net

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.