Recipes Included On This Page Black Beans and Couscous Bourbon Chocolate Parfait Broccoli Cheese Soup #3 Buttercreams Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Black Beans and Couscous Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces couscous 2 tablespoons fresh lime juice -- (or lemon juice) 1 teaspoon red wine vinegar 3 tablespoons Non Fat Italian Salad Dressing 1/2 teaspoon ground cumin 8 green onions -- (1 cup chopped) 1 medium red or green bell pepper 1/4 cup chopped fresh cilantro -- or parsley 1 cup frozen corn 2 cans black beans -- drained [two 15-ounce cans] or 4 cups prepared dried beans Bring 2 1/4 cups water to boil in 2-quart or larger sauce pan and stir in couscous. Cover, remove from heat. Let stand 5 minutes. In 3-quart serving bowl, stir together lime juice, vinegar, salad dressing and cumin. Chop green onions and enough of green tops to make 1 cup. Pour into bowl. Seed and chop bell pepper into bite-size pieces, adding it to bowl as you go. Add cilantro or parsley Pour frozen corn into colander and rinse in cold water to soften slightly. Drain well and add to bowl. Stir to mix vegetables and dressing. Drain and rinse black beans with cold water. Drain again to remove as much water as possible, and all to bowl. Using same colander, rinse couscous well with cold water, fluffing thoroughly with fork to break up any chunks. Drain well and add to bowl. Stir to mix couscous and vegetables well and to coat with dressing. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Source : "Modified recipe from Fat Free Cook" Contributed to the FareShare Gazette by Fatima; 28 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 431 Calories; 1g Fat (3.1% calories from fat); 21g Protein; 85g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bourbon Chocolate Parfait Recipe By :Whiskey in the Kitchen by E. & M. Greenberg; 1968 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cocoa powder -- (125 mL) 2/3 cup hot water -- (150 mL) 1 tablespoon butter -- (15 mL) 1/2 cup honey -- (125 mL) 1/3 cup light corn syrup -- (75 mL) 1/2 teaspoon vanilla -- (2 mL) 1/4 cup bourbon -- (50 mL) 1 quart vanilla ice cream -- (1 liter) 1/2 cup heavy cream -- (125 mL); whipped Blend cocoa, water, butter, honey and corn syrup in a saucepan. Cook, stirring occasionally, until boiling. Remove from heat; stir in vanilla and bourbon. Cool. Place alternate layers of ice cream and chocolate sauce in parfait glasses. Place in freezer until ready to serve. Top with whipped cream. Serves 6 to 8. From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1968. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 440 Calories; 20g Fat (39.9% calories from fat); 5g Protein; 63g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Broccoli Cheese Soup #3 Recipe By :Marge Walker Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onions -- chopped 3 large potatoes -- peeled and cubed 1 bunch broccoli -- uncooked 15 ounces chicken broth -- canned 1 can cream of chicken soup 5 ounces evaporated milk -- canned 1 1/2 cups American cheese -- cubed Combine onion, broccoli, potatoes and chicken broth. Cook until potatoes are tender. Add cream of chicken soup, milk and cheese. Heat until cheese is melted. NOTES : Bobbie's Note: This was delicious! Very easy. Contributed to the FareShare Gazette by Bobbie; 2 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 13g Fat (43.1% calories from fat); 14g Protein; 23g Carbohydrate; 5g Dietary Fiber; 35mg Cholesterol; 850mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Buttercreams Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds confectioners' sugar 1/4 pound butter or margarine -- softened 8 ounces cream cheese -- softened 1/2 teaspoon vanilla Chocolate wafer melts for molded candy Cream butter and cheese, slowly add sugar and vanilla and mix well. Pinch off small pieces and form into a round shape and refrigerate overnight. Melt chocolate according to package instructions. Dip in melted chocolate. Store in refrigerator but serve at room temperature. Note : Chocolate Melt wafers can be found in any craft/hobby store. Dark Chocolate is the best for this rich buttercream. Original Source Unknown Contributed to the FareShare Gazette by Dee; 6 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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