Recipes Included On This Page Chicken and Vegetables with Dumplings Chicken Provencale Chili Macaroni-Zucchini Bake Chocolate Covered Ice Cream Bonbons Cookie Pie Crust Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken and Vegetables with Dumplings Recipe By : Serving Size : 5 Preparation Time :0:10 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds boneless skinless chicken thighs [2 1/2 to 3 pounds] 1 pound small red potatoes [about 2 1/2 inches in diameter] 1 medium onion -- coarsely chopped (3/4 cup) 2 cups baby carrots 42 ounces chicken broth -- (3 14-ounce cans) 2 cups Original Bisquick mix 1/2 cup water 2 teaspoons parsley flakes Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth. Cover and cook on Low heat setting for 9 to 10 hours. Increase heat setting to High. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center. Makes 5 servings. Source : "Betty Crocker's Slow Cooker Meals, October '03, p. 16" S(mastercook formatting by): "Helen D. augmented by bobbi" T() : "10:50" Serving Ideas: Add a tossed green salad garnished with grapefruit sections and drizzled with poppy seed dressing to this country-style dinner. NOTES : Success Hint: Serve this stew-type meal in a bowl with the broth. Bobbie's Note: This was very good. I added about 1/2 cup of sliced celery with the carrots, potatoes and onions. I did NOT use a slow cooker as I was late starting this. It came out great in a deep Dutch oven set on a fairly low temperature. Contributed to the FareShare Gazette by Bobbie; 29 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 2g Fat (20.4% calories from fat); 6g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 792mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable. * Exported from MasterCook * Chicken Provencale Recipe By :Nick Sundberg Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts -- boneless, skinless 1/2 cup flour 2 tablespoons olive oil 1/4 cup green bell peppers -- diced 1/4 cup onion -- diced 1 teaspoon garlic -- minced 1/4 cup black olives -- sliced 1/2 cup tomatoes -- diced 2 tablespoons basil -- fresh, chopped 3/4 cup wine -- white Salt and pepper to taste Heat the oil in a large, heavy skillet. Dredge the chicken in the flour and sauté. Set aside and keep warm. Add the peppers, onion, and garlic to the pan. Cook until just soft. Add the tomatoes, basil, and olives. Cook for 2 minutes. Add the wine and simmer until slightly thickened. Check the seasonings. Spoon over the warm chicken. Source : "EMAZING - Recipe of the Day - http://www.emazing.com/recipe.jsp -Monday June 18, 2001" S(MC formatting by): "bobbi" Copyright : "EMAZING, INC. - a Sony Group Company - Copyright 2001." NOTES : Serve this light but flavorful dish at your next luncheon. Bobbie's Note; This was a delicious meal and the chicken was very flavorful and moist. We served this over rice. Noodles would also be very good. I found that I didn't need the whole 1/2 cup of flour. I added a shake of seasoned salt to the flour. Contributed to the FareShare Gazette by Bobbie; 18 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 675 Calories; 35g Fat (49.4% calories from fat); 63g Protein; 17g Carbohydrate; 2g Dietary Fiber; 186mg Cholesterol; 289mg Sodium. Exchanges: 1 Grain (Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Chili Macaroni-Zucchini Bake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 medium onion -- coarsely chopped 1 package Hamburger Helper® mix for chili macaroni 2 cups hot water 1/2 cup sour cream 1 4 ounce can mushrooms stems and pieces -- drained 2 medium zucchini -- thinly sliced [about 3 cups] 2 tablespoons grated Parmesan cheese Heat oven to 375 F. Cook ground beef and onion in 10-inch skillet, stirring occasionally, until beef is brown; drain. Stir in Macaroni and Sauce Mix from Hamburger Helper, water, sour cream and mushrooms. Pour into ungreased 2-quart casserole or rectangular baking dish, 11 x 7 x 1 1/2 inches. Arrange zucchini slices on top. Cover and bake about 35 minutes or until hot and bubbly. Sprinkle zucchini slices with cheese. Bake, uncovered, for 5 minutes longer. Makes 6 servings. Source : "Betty Crocker Easy Italian #92, May '94, p. 58" S(mastercook formatting by): "bobb" NOTES : Bobbie's Note: This was very easy and flavorful. A little salt and pepper were needed when served. Contributed to the FareShare Gazette by Bobbie; 26 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 25g Fat (74.3% calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 98mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Chocolate Covered Ice Cream Bonbons Recipe By :Lindt of Switzerland recipe pamphlet Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ice cream -- (125 mL) [your favourite kind] 3 1/3 ounces Lindt Chocolate -- (100 g) chopped [see note] Note - choose from Lindt Excellence 70% Cocoa Chocolate, Lindt Excellence Extra Creamy Milk Chocolate, Lindt Surfin Chocolate (dark) or Lindt Milk Chocolate. Preparation time: 20 minutes. Freezer time: 2 hours. Use a 1-inch (2.5 cm) melon-baller to scoop ice cream balls (see Tips below); place on wax paper-lined plate and freeze until very hard, at least one hour. Partially melt chocolate in a bowl over hot, not boiling water until just a few chunks remain. Take the chocolate off the heat and stir until fully melted. Set aside to cool slightly. Removing just one or two ice cream balls at a time from the freezer, skewer each with a toothpick and quickly swirl in melted chocolate to coat. Place on a second wax paper-lined plate, remove toothpick (close the hole with a tiny drop of warm chocolate) and freeze for at least one hour before serving. Tips: Dip melon-baller in hot water between scoops, for easy release. For best results make sure the ice cream balls are rock hard before coating. During step 3 remove ice cream balls from the freezer just before dipping and place chocolate-dipped ice cream bonbons back in the freezer immediately. If not using the same day, freeze ice cream bonbons for at least four hours after step 3 then place in an airtight freezer container. Makes 12 bonbons. From a recipe pamphlet by Lindt of Switzerland. MC format by Hallie. Untried - yet. Contributed to the FareShare Gazette by Hallie; 24 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; 1g Fat (46.9% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 5mg Sodium. Exchanges: 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cookie Pie Crust Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1/4 cup sugar 1 pinch salt 1 teaspoon grated orange peel or lemon peel 1/2 cup butter 1 egg yolk 1/2 teaspoon vanilla Combine flour, sugar, peel and salt in a bowl. Cut in butter. Stir in egg yolk and vanilla and mix until blended. Press evenly into pie pan. Bake at 400 degrees Fahrenheit about 10 minutes or until golden brown. Cool before filling. Contributed to the FareShare Gazette by Valerie; 9 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 12g Fat (58.8% calories from fat); 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 135mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

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.