Recipes Included On This Page Tart 'N Tangy Carrot Salad Tequila Shrimp-and-Pepper Kebabs Texas Style Chili Toasted Couscous with Almonds and Raisins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tart 'N Tangy Carrot Salad Recipe By :Fat Free Living Super Cookbook by Jyl Steinback Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded carrots -- (500 mL) 2 cups shredded apples -- (500 mL) 1 cup pineapple chunks in juice -- (250 mL) 2 tablespoons fat-free sour cream -- (30 mL) 2 tablespoons fat-free plain yogurt -- (30 mL) 1/2 teaspoon cinnamon -- (2 mL) Combine all ingredients in a large bowl; toss to mix. Refrigerate for several hours before serving. Serves 4. Nutrition per serving: 103 calories; 25g carbohydrate; less than 1mg cholesterol; 3g dietary fiber; 2g protein; 31mg sodium. Exchanges (U.S.): 1 vegetable; 1 1/3 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; 29 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (2.1% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Tequila Shrimp-and-Pepper Kebabs LHJ Recipe By : Serving Size : 6 Preparation Time :0:30 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MARINADE: 1/3 cup fresh orange juice 2 tablespoons olive oil 2 tablespoons fresh lime juice 1 tablespoon grated onion 1 tablespoon coriander seeds -- crushed 1 teaspoon cumin seed 1 teaspoon salt 1 teaspoon sugar SHRIMP: 1 pound large shrimp -- (about 24) [with shells on] GLAZE: 1 cup orange marmalade 1/4 cup tequila 2 medium jalapeno chiles -- seeded and chopped -------------------- 2 green bell peppers -- each cut into 6 squares or triangles 2 oranges -- each cut into six 1/4-inch-thick slices Metal skewers 1. Make marinade: Combine all ingredients in bowl. 2. With small knife or scissors, cut slit through shell along curved side of each shrimp and de-vein (leave shells on). Add to marinade; marinate in the refrigerator 1 hour. 3. Heat grill. 4. Make glaze: Meanwhile, melt marmalade in medium microwave-proof bowl on High, 30 to 40 seconds; stir in tequila and jalapeno. Transfer half of mixture to another bowl for dipping sauce. Makes 2/3 cup. 5. Arrange bell peppers in a single layer on a large microwave-proof plate. Microwave on High, 2 1/2 to 3 minutes, just until tender-crisp. Skewer one piece of bell pepper on one of 6 skewers. Fold orange slice in half and skewer through peel. Skewer 4 shrimp through head and tail; follow with an orange slice and piece of bell pepper. Repeat on other skewers. 6. Oil grill. Brush all sides of kebabs with glaze. Grill kebabs over medium heat, 3 minutes; brushing with more glaze. Turn and grill 3 minutes more; brush with remaining glaze. Serve immediately with reserved dipping sauce. Makes 6 servings. Prep time: 30 minutes plus marinating Grilling time: 6 minutes Degree of difficulty: easy Low-fat, Low-calorie Microwave used Source : "FROM LHJ ONLINE http://www.lhj.com" S(MC formatting by): "bobbi744@attbi.com" Start to Finish Time: "1:36" T(Marinating Time): "1:00" NOTES : Grilling the shrimp in their shells protects them from overcooking and seals in the juices. Tip : To skewer the orange slices, thread the skewers through the peel. Contributed to the FareShare Gazette by Bobbie; 10 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 6g Fat (17.9% calories from fat); 17g Protein; 47g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol; 499mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Texas Style Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds coarsely ground beef --(ask for chili grind) OR 3 pounds sirloin cut into 1/4-inch cubes 1 large onion -- finely diced 1 garlic clove -- finely minced 16 ounces Snap-E-Tom -- or V8 juice 10 1/2 ounces beef broth 1 1/2 teaspoons salt AND black pepper 1/4 teaspoon ground oregano 1 tablespoon ground cumin -- (1 to 2) [I use 1 Tbsp.] 3 tablespoons chili powder -- (3 to 4) [I use 4 Tbsp.] 1 teaspoon Tabasco sauce -- (1 to 3) [optional -- I omit this] Brown the beef with onion and garlic. Drain off fat but do not rinse with water. Put remaining ingredients and beef mixture into large stock pot and bring to a boil. Reduce heat and simmer 1 to 2 hours. Add Tabasco sauce and additional chili powder if hotter chili is desired. Serve with grated cheese on top and hot cornbread on the side! Contributed to the FareShare Gazette by Laurie; 18 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toasted Couscous with Almonds and Raisins Recipe By : Serving Size : 8 Preparation Time :0:20 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups couscous 1/4 cup slivered almonds 2 cups vegetable stock -- or chicken stock 2 stalks celery -- diced 1/8 teaspoon salt 1/8 teaspoon pepper 1 pinch ground cumin 1 pinch cayenne pepper 1/2 cup raisins Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant. Transfer to a plate. Add the almonds to the hot skillet and toast them in the same way, stirring frequently. Transfer them to another plate. Bring the stock to a boil with the celery, salt, pepper, cumin and cayenne. Simmer about 3 minutes or until the celery is slightly softened. Add the couscous and raisins to the saucepan and stir gently just to mix. Cover the pan, remove from the heat and allow to stand about 5 minutes or until the couscous is tender. Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains. Makes 8 servings. Contributed to the FareShare Gazette by Dancer^; 16 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 4g Fat (14.7% calories from fat); 7g Protein; 40g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 453mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.

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.