Recipes Included On This Page Calypso Turkey Salad (Caribe) Carrot Cake - Vegan   Chicken Fiesta With Rice Chicken Pot Pie (Valerie's) Chicken, Green Bean and Dill Salad   Chocolate Pecan Pie Bars Chocolate-Raspberry Cake Citrus Barbecued Pork Loin Creeping Crust Cobbler Crockpot Lima Bean Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Calypso Turkey Salad (Caribe) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cooked turkey breast -- cubed 1 1/2 cups celery -- diagonally sliced 1 cup seedless grapes 1/2 cup raisins 2 green onions -- sliced 1 large tart red apple -- cubed 1/2 cup plain yogurt 1/3 cup light mayonnaise 1/4 cup chutney -- chopped 3/4 teaspoon curry powder Leaf lettuce -- as needed 1/2 cup coarsely chopped peanuts 1. Combine turkey, celery, grapes, raisins, green onions and apple in a large bowl. 2. In a small bowl, combine yogurt, mayonnaise, chutney and curry powder. 3. Pour dressing over turkey mixture and toss well to coat evenly. 4. Cover and refrigerate at least one hour to blend flavors. Serve on lettuce leaves and garnish with peanuts. Source : "Ontario Turkey Producers' Marketing Board in Kitchener, Ontario" Contributed to the FareShare Gazette by Fatima; 13 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 4g Fat (16.4% calories from fat); 20g Protein; 25g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Carrot Cake - Vegan Recipe By :Mark Foy Serving Size : 20 Preparation Time :1:10 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 3 1/2 cups brown rice flour -- (or spelt flour) 1 tablespoon ground flax seed 4 tablespoons tapioca flour 3/4 teaspoon sea salt 1 tablespoon baking powder -- (double acting) 1/2 cup walnut oil, refined -- (or canola oil) 2 tablespoons prune puree 2 tablespoons applesauce, unsweetened 1 1/2 cups maple syrup 1 1/2 tablespoons vanilla extract 14 ounces coconut milk -- (or water) 1/4 cup water 2 1/2 cups shredded carrots -- (from about 4 medium carrots) 1 cup dried figs -- (cut into raisin-sized pieces) 1/2 cup walnuts -- chopped GARNISH Orange Icing -- (see recipe) 1 teaspoon citrus zest -- in long thin strips from 1 piece of citrus fruit) 1/2 cup walnuts -- toasted, glazed Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10-inch round spring form pans (it is also possible to use one 9-inch by 13-inch pan). CAKE Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Fold in shredded carrots, figs and walnuts. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case. GARNISH When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with citrus zest and with 1/2 cup toasted, glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top). NOTES : - An easy way to grind flax seeds is in a coffee grinder. - An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder. - Chopped figs are used in this recipe instead of the traditional use of raisins. - To make prune puree, soften prunes in a little hot water, and then puree. The resulting mixture should be as thin as oil. ORANGE ICING - Vegan 12 1/3 ounces tofu, low-fat silken -- (extra-firm) 1 1/2 tablespoons orange zest -- minced [from 1 orange] 3/4 teaspoon orange extract 1/4 cup brown rice syrup 1/4 cup light agave nectar syrup -- (or maple syrup) Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth. Refrigerate icing to firm it up and make it easier to spread on a cake. Spread on cooled cake and if necessary, refrigerate briefly to set the icing to the cake. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS : - As the sweetener, any combination of unrefined liquid sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup etc) can be used and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners). - "Lime Icing" - Use lime zest in place of orange zest and lime extract in place of orange extract. - "Lemon Icing" - Use lemon zest in place of orange zest and lemon extract in place of orange extract. Serving Ideas : Excellent on "Carrot Cake" . NOTES : - If you have time, make this icing a day in advance and refrigerate it. It will make the icing thicker, and therefore easier to spread on a cake. Contributed to the FareShare Gazette by jmsanna in response to a request; 16 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 9g Fat (28.5% calories from fat); 4g Protein; 48g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chicken Fiesta With Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken breast -- in cubes 1 tablespoon olive oil 15 ounces corn -- drained (1 can) 15 ounces tomato sauce -- (1 can) 4 ounces chopped green chilies -- (1 can) 4 ounces pimientos -- drained (1 jar) 2 teaspoons chili powder 1 teaspoon onion powder Cooked rice for four 1/2 cup Cheddar cheese -- shredded (1/2 to 1) Warm the olive oil in a heavy skillet over medium heat. Cook the chicken cubes in the warm oil until cooked through, about 8 to 12 minutes. Add the corn, tomato sauce, green chilies, pimiento, chili powder and onion powder to the skillet. Bring the mixture to a boil, stirring occasionally. Reduce the heat, cover and simmer for about 15 minutes. Meanwhile, prepare the rice as directed on the manufacturer's packaging. To serve, ladle a hearty portion of the chicken fiesta over a bed of rice. Top with a sprinkling of cheddar cheese and serve warm. Source : "http://www.recipe-a-day.com" S(MC formatting by): "bobbi744@comcast.net" Contributed to the FareShare Gazette by Bobbie; 18 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 10g Fat (31.6% calories from fat); 33g Protein; 18g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 828mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Chicken Pot Pie (Valerie's) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *White Sauce* 2 tablespoons butter or margarine 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup milk --- 1 large chicken breast, grilled, diced 1 can cream of chicken soup 1 can cream corn 1/2 cup mashed potato flakes 1/8 cup milk -- optional [1/8 to 1/4 cup] Drippings from the grilled chicken Peas [fresh, canned, or frozen] Carrots [fresh, canned, or frozen] 1 red bell pepper -- cut in chunks Salt -- to taste Pepper -- to taste Dry mustard -- to taste Bisquick Topping 2 cups Bisquick 3/4 cup milk Paprika Preheat oven to 350*F. *White Sauce Recipe* Melt butter in a 4-cup measure. Stir in flour and seasonings until smooth. Blend milk into flour-butter mixture (a wire whisk works well). Microwave 6 to 8 minutes until thickened, stirring after a minute or two. Mix the cream soup, cream corn and white sauce in a 9-inch pie plate. Stir in the mashed potato flakes. If mixture is too clumpy, add the optional milk, a little at a time, stopping with your own judgment (not too thinned out, but not too thick). Stir in the drippings from the grilled chicken. Stir in the chicken, peas, carrots and red bell pepper chunks. Stir in salt, pepper and dry mustard to taste. Make the Bisquick topping. Drop the Bisquick topping on in dumpling style, eight blobs going around the edges of the pie plate, and one in the center of the mixture. Sprinkle with paprika. Bake at 350F for 40 to 50 minutes, or until done. Contributed to the FareShare Gazette by Valerie; 19 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 12g Fat (52.7% calories from fat); 6g Protein; 17g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 501mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Chicken, Green Bean and Dill Salad Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green beans, trimmed -- in half crosswise DILL DRESSING: 1/2 cup snipped or chopped fresh dill 1/3 cup bottled fat-free ranch dressing 2 tablespoons prepared white horseradish ///// 4 grilled chicken-breast halves -- in 1/2" strips 1/2 cup sliced red radishes 1/2 cup thinly sliced red onion 1. Gently boil green beans in water to cover 7 to 8 minutes until just tender. Drain and cool under cold running water. 2. While beans are cooking, mix Dill Dressing ingredients in a serving bowl until blended. Stir in chicken, radishes, onion and cooled beans. Source : "Women's Day On Line" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : This is delicious! I have made this with leftover chicken chunks, but recently made it was grilled chicken tenders. I served in on lettuce leaves with tomatoes and hot bread. Wonderful. I was looking for a cool meal to use up some more green beans from my daughter's garden and remembered this dish which is delicious. I cut the recipe in half and used one package of chicken breast tenders, which was about the size of two large chicken breast halves. It was delicious. We did have enough left for one leftover serving. Contributed to the FareShare Gazette by Bobbie; 29 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Chocolate Pecan Pie Bars Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 1/2 cup packed light brown sugar -- plus 2 tablespoons packed light brown sugar -- divided 1/2 cup cold butter or margarine -- (1 stick) 2 eggs 1/2 cup light corn syrup 1/4 cup cocoa 2 tablespoons butter or margarine -- melted 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup coarsely chopped pecans Heat oven to 350 F. In large bowl, stir together flour and 2 tablespoons brown sugar. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs; press onto bottom and about 1 inch up sides of ungreased 9-inch square baking pan. Bake 10-12 minutes or until set. Remove from oven. With back of spoon, lightly press crust into corners and against sides of pan. In small bowl, lightly beat eggs, corn syrup, remaining 1/2 cup brown sugar, cocoa butter, vanilla and salt until well blended. Stir in pecans. Pour mixture over warm crust. Continue baking 25 minutes or until filling is set. Cool completely in pan on wire rack. Cut into bars. Makes about 16 bars. Source : "Hershey's 100 Anniversary Cookbook, p. 74" S(MC formatting by): "bobbi744@comcast.net" NOTES : Bobbie's Note: These were very good and easy too. Contributed to the FareShare Gazette by Bobbie; 13 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 2g Fat (15.9% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chocolate-Raspberry Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Devil's Food Cake Mix -- (2-layer size) 4 ounces Chocolate Mousse Mix -- (two 2-oz. pkgs.) 2/3 cup cold Milk 1/3 cup Raspberry Liqueur 12 ounces Raspberry Fudge Sauce -- (1 jar) Fresh Raspberries for garnish Prepare the Devil's Food Cake mix as directed on the manufacturer's package. Bake the cakes in two 9-inch round cake pans that have been lightly coated with a non-stick cooking spray. Cool the cakes on a wire rack. Level the tops of the baked cakes and split each in half horizontally to produce 4 layers. Set aside. Prepare the chocolate mousse mixes as directed on the manufacturer's package, with one very important exception: combine the milk and the raspberry liqueur and use that mixture for the liquid (rather than a cup of milk). To assemble the cake, place the bottom layer on a serving plate and spread a thin layer of the raspberry fudge sauce over it. Use no more than one- third cup of the fudge sauce on any one cake layer. Next, spread about one- half cup of the raspberry-chocolate mousse mixture over the top of the fudge sauce. Repeat the process, layering the raspberry fudge sauce and the raspberry- chocolate mousse, until you reach the top layer of the cake. Use the remaining raspberry-chocolate mousse to frost the top and sides of the cake. Finally, no more than an hour before serving, place a single layer of fresh raspberries on the top of the cake. Refrigerate. Slice to serve. Happy Baking from the Cook & Kitchen Staff at Recipe-a-Day! http://www.recipe-a-day.com Kitchen Staff Tip: Can't find fruit-flavored fudge sauces at your local grocer? No problem. Simply blend a few tablespoons of raspberry liqueur into a conventional fudge sauce and return it to the bottle, clearly re-labeled. The enhanced flavor is perfect for today's recipe and is also great served over plain vanilla ice cream with a few beautiful, fresh raspberries. Source : "http://www.recipe-a-day.com" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" Contributed to the FareShare Gazette by Bobbie; 19 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 2g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: . * Exported from MasterCook * Citrus Barbecued Pork Loin Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1/4 cup soy sauce 1 teaspoon Lawry's garlic powder with parsley 1/2 teaspoon Lawry's seasoned pepper 2 teaspoons Lawry's seasoned salt 1 boneless pork loin -- (3 to 3-1/2 pounds) In large resealable plastic food storage bag, combine orange juice, soy sauce, Garlic Powder with Parsley and Seasoned Pepper; mix well. Remove 1/2 cup marinade for basting. Sprinkle Seasoned Salt on all sides of pork. Add pork to marinade; seal bag. Marinate in refrigerator 1 hour. Remove pork; discard used marinade. Grill pork 30 minutes or until internal temperature reaches 160F., turning once and basting often with additional 1/2 cup marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade. Let stand 10 minutes before slicing. Source : "Lawry's Grilling with Marinades" S(Busted By): "Pamela Creeden 7/22/98" Serving Ideas : Serve with grilled potato slices or potato salad. Garnish with sprig of rosemary and thin orange slice, if desired. NOTES : An easy-to-do company dish with a quick and easy marinade. Hint : Pork loin may be baked, uncovered, in 350F. oven 1 hour or until internal temperature reaches 160F. Bobbie's Note: This was easy and delicious. I did have to leave it a bit longer than 30 minutes on the grill to reach an internal temperature of 160F. My pork loin was just under 2 pounds and I used about half of the marinade ingredients. The amount I cooked could have easily served 4. Contributed to the FareShare Gazette by Bobbie; 22 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; trace Fat (3.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 686mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit. * Exported from MasterCook * Creeping Crust Cobbler Recipe By :JDKF19B RUTH ROACH Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 2 cups sliced peaches -- or blackberries, cherries, etc. 3/4 cup sugar Melt margarine in 10-inch round baking dish. Mix flour, sugar and baking powder. Add milk and mix. Spoon over melted butter in dish. Heat the peaches with sugar. Pour over dough. Bake at 350F. about 30 minutes until crust is golden brown. Crust will rise to the top around the edges. NOTES : I made this with peaches and baked it in my largest (about 12-inch) pie pan. It was wonderful. One of the best desserts I've eaten. The crust was chewy, the peaches delicious and the crust left on the bottom, soft like custard. Contributed to the FareShare Gazette by Bobbie; 13 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 711 Calories; 24g Fat (29.8% calories from fat); 5g Protein; 123g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 6 Other Carbohydrates. * Exported from MasterCook * Crockpot Lima Bean Casserole Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dry lima beans 3 teaspoons salt 1 tablespoon molasses 1/2 cup butter 3/4 cup brown sugar 1 tablespoon dry Mustard 1/2 cup sour cream or 1/2 cup milk plus 1 tablespoon vinegar/lemon juice Soak lima beans overnight. Sometime in the morning, boil the soaked beans until completely softened. Drain. In a crockpot, mix beans and butter. Mix sugar, salt and mustard. Sprinkle on beans. Mix molasses and sour cream together. Pour over beans and mix all together. Cover and cook in crockpot on low four to six hours (or until you're ready to eat). :) Contributed to the FareShare Gazette by Valerie; 13 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 7g Fat (66.7% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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