Recipes Included On This Page German Sausage Skillet Green Herb Dip Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * German Sausage Skillet Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces bratwurst 2 cups egg noodles 1 tablespoon butter 3 cups prepared cole slaw mix 1/4 teaspoon caraway seeds 3/4 cup shredded cheddar cheese -- divided (3 ounces) 8 ounces plain yogurt 1 medium apple -- cored and cut into 1/8-inch wedges Brown sausage in large skillet over medium-high heat, turning to brown evenly. Cook 15 to 20 minutes or until sausage is fully cooked and no longer pink inside; drain. Cut each sausage in half and set aside. Meanwhile, cook noodles according to package directions; drain. Melt butter in large skillet over medium-high heat. Add coleslaw mix and sauté until cabbage is tender. Stir in caraway seeds, cooked noodles, 1/2 cup shredded cheddar cheese and yogurt. Arrange apple wedges and sausage in circular pattern on top of cabbage mixture. Reduce heat to low; cover and cook 7 minutes. Garnish with remaining cheese. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Dancer^; 10 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 387 Calories; 28g Fat (65.4% calories from fat); 17g Protein; 16g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 548mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Green Herb Dip Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup plain lowfat yogurt 1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing 1/4 teaspoon salt 1/2 cup watercress leaves 1/2 cup fresh parsley leaves 1/4 cup fresh basil 1 green onion -- (with top) cut into 1-inch pieces Place yogurt, mayonnaise and salt in blender or food processor. Add remaining ingredients. Cover and blend or process about 30 seconds, stopping blender occasionally to scrape sides, until finely chopped. Cover and refrigerate about 1 hour or until slightly thickened and chilled. Serve with raw vegetables if desired. Makes about 1 cup dip. Contributed to the FareShare Gazette by Dancer^; 20 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; trace Fat (21.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 42mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

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