Recipes Included On This Page Macadamia Nut Pralines Mediterranean Couscous and Garbanzo Bean Salad Mediterranean Couscous Salad Microwave Moroccan Couscous Salad Mole Hole Cupcakes Mushroom Couscous Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Macadamia Nut Pralines Recipe By :Candy Time Booklet Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups packed brown sugar 5 ounces evaporated milk 2 tablespoons butter or margarine -- in small pieces 1 cup macadamia nuts -- chopped 1/2 teaspoon maple extract In a medium microwave bowl, combine sugar and milk; stir until well blended. Drop butter into sugar mixture. Microwave on High for 1-2 minutes or until butter melts. Stir until smooth. Stir in nuts. Microwave on High for 6 minutes, stir and microwave 3 minutes longer or until candy reaches soft ball stage. (A small amount of syrup should easily form a ball in ice water but flatten when held in your hand. If necessary, continue to microwave, re-testing at 30 second intervals.) Stir in maple extract. Drop by heaping tablespoons onto waxed paper. Cool completely. Stir in an airtight container. Makes 2 dozen pralines. Source : "Candy Time Booklet" S(MC formatting by): "bobbi744@attbi.com" Copyright : "(c) Leisure Arts 1993" Yield : "2 dozen patties" Contributed to the FareShare Gazette by Bobbie; 12 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 6g Fat (35.0% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Mediterranean Couscous and Garbanzo Bean Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 tablespoon salt 2 cups couscous 1 tablespoon butter 1 large red pepper -- cored & diced 2 bunches green onion -- sliced thin on diagonal 1/2 cup pitted Kalamata olives -- coarsely chopped 15 ounces garbanzo beans -- (1 can) drained Vinaigrette: 2 cups mint leaves -- finely chopped 2 tablespoons white wine vinegar 2 tablespoons chopped garlic 2 tablespoons Dijon mustard 1 tablespoon sugar 3/4 cup vegetable oil or 1/2 c. vegetable & 1/2 c. olive oil 1 cup crumbled feta cheese Bring water to a boil in 2-quart pot. Add couscous, salt and butter. Stir once. Remove from heat. Cover; let stand 5 minutes. Fluff with fork and place in large mixing bowl. Add peppers, onions, olives and beans. In small bowl whisk together ingredients for vinaigrette. Add to couscous mixture. Toss gently to combine. Cover; refrigerate for 1 hour before serving. This salad can be made up to 24 hours ahead. Serves 8-10. By : Marguerite Henderson Presented : 7/14/98 Channel 5 news Source : Halal Recipe Exchange http://groups.yahoo.com/group/halalrecipes/message/28 Contributed to the FareShare Gazette by Fatima; 26 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 627 Calories; 30g Fat (42.0% calories from fat); 20g Protein; 72g Carbohydrate; 13g Dietary Fiber; 21mg Cholesterol; 1098mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mediterranean Couscous Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups water 1 cup quick-cooking couscous **Lemon-Oregano Vinaigrette** 3 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon fresh mint -- snipped or 1/4 teaspoon dried mint -- crushed 1 tablespoon fresh oregano -- snipped or 3/4 teaspoon dried oregano -- crushed **Pita Chips** 2 pita bread rounds cut in half horizontally then cut in 6 wedges 1 tablespoon olive oil or nonstick cooking spray 1/4 teaspoon garlic salt [1/4 to 1/2 teaspoon] --- 1 medium red sweet pepper -- chopped 1/2 cup cucumber -- seeded and chopped 1/4 cup pitted Greek black olives or ripe olives -- sliced or chopped 1/4 cup feta cheese -- crumbled In a small saucepan, bring water to boiling. Remove from heat; stir in the couscous. Let stand, covered, for 5 minutes; fluff with fork. Place couscous in a large bowl. Drizzle vinaigrette over couscous. Cool for 10 minutes. Add sweet pepper, cucumber and olives; toss to combine. Sprinkle with cheese. Serve with Pita Chips. **Lemon-Oregano Vinaigrette** In a screw-top jar, combine all Vinaigrette ingredients. Cover and shake well. **Pita Chips** Arrange pita wedges in a single layer on a baking sheet. Brush with oil or spray with nonstick cooking spray. Sprinkle with garlic salt. Bake in a 400°F. oven for 6 to 8 minutes or until crisp and lightly browned. Source : "Better Homes and Gardens Quick-Toss Salad Meals" S(MCFormatted by Dee): "" Copyright : "© 1998 by Meredith Corporation" Start to Finish Time: "0:25" Contributed to the FareShare Gazette by Dee; 22 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 13g Fat (55.1% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 397mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Microwave Moroccan Couscous Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Couscous: 2 cups couscous 1 cup warm water 1 tablespoon olive oil -- (may omit) [1 to 2 tablespoons] 1/4 cup fresh mint leaves and parsley -- chopped fine 1/2 cup red bell pepper -- diced 1/2 cup cucumber -- diced 1/2 cup onion -- diced 1/4 cup black olives -- sliced 1/4 cup green olives -- sliced 1/2 cup tomato -- chopped 1/2 cup frozen corn -- or canned corn Sauce: 1/4 cup tomato sauce 1/4 cup fresh lemon juice 1 tablespoon olive oil -- (1 to 2 tbsp.) Add water to couscous and stir, mixing well. Microwave on high for two minutes. If it comes out dry, add a little more water. Stir in olive oil and fluff until all the grains are separate and not lumped together. Stir veggies into the couscous. Mix sauce and stir into couscous and vegetables. Garnish with sliced cucumber and olives. Note : I had always made couscous by adding it to boiling water and letting it sit for 5 minutes covered. That certainly works...but while in Paris a Moroccan woman showed me a different method as she made this salad for me. She put the dry couscous in a bowl, and then added water a little at a time, whisking and stirring the couscous. Finally she microwaved the couscous, then fluffed it and stirred in vegetable oil. Source : Halah Recipe Exchange http://groups.yahoo.com/group/halalrecipes/message/26 Contributed to the FareShare Gazette by Fatima; 25 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 5g Fat (18.8% calories from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 127mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Mole Hole Cupcakes Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 8 ounces peach yogurt 1 box yellow cake mix Peach preserves Preheat oven to 350F. Mix eggs, cake mix and yogurt in bowl, just till moistened. Spoon into greased cupcake pan, filling each 1/2 full. Add 1/2 teaspoon preserves to center of each. Bake for 25 minutes or till brown. Makes 24 From Annie....from Ky. Contributed to the FareShare Gazette by Annie; 18 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 3g Fat (26.5% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 150mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mushroom Couscous Recipe By :Fat Free Living Super Cookbook by Jyl Steinback Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups couscous -- (300 mL) 1 1/2 cups boiling water -- (375 mL) 1 tablespoon fat-free chicken broth -- (15 mL) 2 cups button mushrooms -- (500 mL) sliced 2 cups shiitake mushrooms -- (500 mL) sliced 1/2 cup sliced green onions -- (125 mL) 1 cup chopped red bell pepper -- (250 mL) 1 cup chopped red bell pepper -- (250 mL) 1 cup chopped yellow bell peppers -- (250 mL) 1 1/2 cups fat-free red wine vinegar salad dressing -- (375 mL) Place couscous in a large bowl; pour boiling water over, cover and let stand for 5 to 7 minutes until the water is absorbed. Fluff with a fork. Lightly spray a large nonstick frying pan with nonfat cooking spray. Pour the chicken broth into the pan and heat over medium-high heat. Add the mushrooms and cook for 5 minutes or until tender. Add the mushrooms to the couscous. Stir in the green onions and peppers; mix well. Cover and refrigerate for several hours. Just before serving pour the salad dressing over the couscous. Serves 6. Exchanges (U.S.): 1 starch; 2 vegetable; 1 2/3 fruit. From Fat Free Living Super Cookbook by Jyl Steinback; 1997; ISBN 0-446-67313-7. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 1g Fat (2.2% calories from fat); 13g Protein; 98g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 784mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Other Carbohydrates.

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