Recipes Included On This Page Savory Rice With Lamb Shortcut Coleslaw Shrimp Po 'Boy Pasta Salad 7 pts Skillet Peanut Butter Fudge Spicy Bean Bread Spinach & Cheese Rolls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Savory Rice With Lamb Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 3 tablespoons butter or margarine 1 cup raw rice 1/4 cup chopped parsley 1 tablespoon chopped green chilies 2 teaspoons grated lemon peel 1 dash coriander seed 1 dash ground cumin 2 1/2 cups beef broth or bouillon 3 cups cooked lamb -- diced Salt and pepper 1 cup yogurt In a large skillet, sauté onion in 2 tablespoon of butter until crisp- tender. Stir in rice, parsley, chilies, 1 teaspoon lemon peel, coriander, cumin and broth. Cook, covered, until rice is tender and liquid absorbed. Meanwhile, season lamb with salt and pepper and remaining lemon peel. In skillet, brown meat in remaining butter; toss with yogurt and serve on mounds of rice. Source : "The Workbasket, April, 1977" S(MC formatting by): "bobbi744@attbi.com" NOTES : Bobbie's Note: I thought this was very good, but I didn't have any green chilies, so crumbed a couple of dried red chilies and it was REALLY hot. I would cut that down just a bit next time. A great use for lamb leftovers. I cut the recipe in half and it was perfect for two. Contributed to the FareShare Gazette by Bobbie; 9 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 11g Fat (74.2% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shortcut Coleslaw Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of celery soup 1/3 cup mayonnaise 1/3 cup cider vinegar 2 tablespoons sugar 1 teaspoon mustard 1/2 teaspoon pepper 32 ounces coleslaw mix -- (2 16-oz. bags) Mix all ingredients except the coleslaw in a large salad bowl. Then add the coleslaw and toss to coat. Refrigerate at least for 1 hour. Contributed to the FareShare Gazette by Annie; 18 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Po 'Boy Pasta Salad 7 pts Recipe By : Serving Size : 4 Preparation Time :0:25 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/3 cup seafood cocktail sauce 1 tablespoon light sour cream or nonfat sour cream 2 tablespoons mayonnaise Salad: 7 ounces uncooked small shell pasta -- (2 cups) 12 ounces frozen cooked salad shrimp -- thawed & drained 1/4 cup coarsely chopped green bell pepper 1/4 cup sliced green onions 1 stalk celery -- thinly sliced 1 medium tomato -- seeded and coarsely chopped Leaf lettuce -- shredded 1. In small bowl, combine all dressing ingredients; blend well. Refrigerate. 2. Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well. 3. In large bowl, combine cooked pasta and all remaining ingredients except lettuce. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 1 hour to blend flavors. To serve, arrange lettuce on individual serving plates; top with salad. Serves 4. Dietary Exchanges: (1 1/2 cups = 1 serving) 3 starch, 2 1/2 very lean meat, 1 fat--OR--3 Carbohydrate, 2 1/2 very lean meat, 1 fat Weight - Watcher's Points - 7. Source : "Pillsbury Classic Cookbooks #217, Lotsa Pasta, March '99, p.57" S(mastercook formatting by): "Pamela Creeden 3/4/99." Start to Finish Time: "1:25" Serving Ideas : In place of the leaf lettuce, serve this salad over shredded iceberg lettuce and pass the hot pepper sauce for extra seasoning. NOTES : Recipe fact: One of Louisiana's signature foods is the po' boy sandwich. Also called a poorboy, the sandwich consists of a French roll filled with shrimp, crayfish or crabmeat salad. This pasta salad is based on the flavors of the po' boy sandwich. Kitchen tip: To freshen the flavor of frozen shrimp, rinse them with cold water and drain them well. Bobbie's Note: This was delicious. I didn't use salad shrimp. I used larger pre-cooked shrimp and remove the tail shells. I cut a few of the larger shrimp in half. This made 4 generous servings, with soup and bread we had enough leftovers for lunch the next day. Contributed to the FareShare Gazette by Bobbie; 4 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 6g Fat (82.1% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 52mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Skillet Peanut Butter Fudge Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 3 tablespoons butter 1 cup evaporated milk 1 1/3 cups chunky peanut butter 1 cup miniature Marshmallows 1 teaspoon vanilla In large skillet combine sugar, milk and butter. Cook on medium heat and bring to a boil. Continue boiling, stirring until soft ball stage. Remove and add peanut butter, marshmallows and vanilla ... stir till all is blended and till it begins to thicken and loses the gloss ... pour into buttered pan and let cool. Contributed to the FareShare Gazette by Annie; 9 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Bean Bread Recipe By :Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked black beans -- (500 mL) or soybeans 1 1/2 cups grain coffee -- (375 mL) or mu tea -- (see note) or water 1 1/2 cups buckwheat flour -- (375 mL) 1 1/4 cups whole-wheat flour -- (300 mL) 1/4 cup soybean flour -- (50 mL) 1 teaspoon sea salt -- (5 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/2 teaspoon coriander -- (2 mL) 1/2 teaspoon cloves -- (2 mL) 2 tablespoons corn germ oil -- (30 mL) 2 tablespoons sesame seeds -- (30 mL) Preheat oven to 375F. Puree beans in a blender with grain coffee. Add remaining ingredients and continue to knead dough for about 5 minutes, until it becomes slightly elastic. Oil a large bread pan (9x5x3-inches) and, wetting your hands, shape the dough into a loaf and set in pan. Cover the pan tightly with aluminum foil and bake for 1 hour. Remove the foil and bake for another 20 minutes. Let cool for 1 hour before cutting. Serve with fruit butter or nut butter. Variations - Add 3 tablespoons (45 mL) carob powder to the batter for a chocolate flavour. For a sweeter bread, add 1/2 cup (125 mL) Amasake Syrup (made from fermented sweet rice). Makes about 8 servings. From Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973. **Hallie's note: Mu tea - according to the book this is a blend of 16 herbs. I have never seen it. Source : "The Natural Foods Sweet-Tooth Cookbook" Copyright : "1973" MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 3g Fat (11.4% calories from fat); 11g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 240mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Spinach & Cheese Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-02 Feb 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lasagna noodles 250 grams Ricotta cheese -- (8 ozs.) 1 package frozen spinach -- thawed and drained WELL! 1 onion -- fine dice 2 garlic cloves -- sliced thin 2 tablespoons oregano 1/2 teaspoon sage 6 slices mozzarella OR pepper jack cheese salt and freshly ground black pepper -- to taste Bring a pot of water to boil and add salt to it. Place the lasagna noodles in the boiling water and cook only until barely tender. Remove and place in cold water. In a bowl place the ricotta, the drained and squeezed spinach and the spices. Sauté the onion and garlic until it is transparent and let cool somewhat and when cool, mix into the cheese and spinach mixture. Combine this all until well mixed. Lay one of the lasagna noodles on a board, place one sixth of the mixture lengthwise on the noodle, and roll up, then place in an oiled baking dish, on end, so that it stands up. Continue until all the mixture and the noodles are used. If any mixture is left, it may be refrigerated and spread on toast next morning! Place a square of mozzarella or pepper jack, on top of the standing rolls, bake at 350F for about ten minutes, until cheese is melted in and browned on top. Serve with a salad and garlic toast! Fantastic!! Must admit, I added ground chile powder to the mixture as well! Contributed to the FareShare Gazette by Doug; 22 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 407 Calories; 7g Fat (15.6% calories from fat); 17g Protein; 69g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 61mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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