Recipes Included On This Page Ginger Dressing - 0 pts Gooey Triple Chocolate Cake Gorgonzola and Olive Stuffed Grape Leaves (No Cook) Grilled Leek And Sweet Pepper Pasta Grilled Skewered Summer Squash With Rosemary Oil Grilled Tomato Kebabs Ground Turkey Fried Rice - 6.5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger Dressing - 0 pts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons light soy sauce 1/4 teaspoon garlic powder 1 teaspoon ground ginger 1/4 cup SPLENDA 1/4 cup red onion -- finely chopped Blend together all ingredients and serve over tossed salad. Makes at least 2 servings Points = 0 Contributed to the FareShare Gazette by Chupa; 31 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; trace Fat (2.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 606mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Gooey Triple Chocolate Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box chocolate cake mix (18.25 ounce) 16 ounces sour cream 1 small box instant chocolate pudding mix 6 ounces chocolate chips 3/4 cup vegetable oil 4 eggs 1 cup water Spray crockpot with nonstick spray. Mix all ingredients together and pour into crockpot. Cook on LOW for 6 to 8 hours. Serve with ice cream or whipped topping. http://www.recipegoldmine.com/crockpot/crockpot148.html Contributed to the FareShare Gazette by Chupa 12 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 436 Calories; 41g Fat (81.0% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 8 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Gorgonzola and Olive Stuffed Grape Leaves (No Cook) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chopped green olives 3/4 cup chopped kalamata olives 1/2 cup crumbled Gorgonzola cheese 3/4 cup chopped macadamia nuts 5 tablespoons chopped fresh basil leaves 4 roma tomatoes -- (plum) seeded and chopped 1 red bell pepper -- chopped 3 1/2 tablespoons chopped fresh garlic 2 tablespoons brown sugar Salt to taste Ground black pepper to taste 8 ounces grape leaves -- (1 jar) packed in brine 1. In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic and brown sugar. Season with salt and pepper. 2. Lay each grape leaf flat and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving. Nutrition Info Servings Per Recipe: 20 Amount Per Serving: Calories - 100; Total Fat - 8.2g; Total Carbohydrates - 5.8g; Dietary Fiber - 0.9g; Cholesterol - 4mg; Sodium - 660mg; Protein - 2.3g. Source : "Allrecipes, Submitted by Linda" Yield : "20 rolled leaves" Start to Finish Time: "0:45" NOTES : These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste! Contributed to the FareShare Gazette by Chupa; 26 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 5g Fat (66.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Leek And Sweet Pepper Pasta Recipe By :Robbie's Recipe Collection Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium leeks 1 tablespoon olive oil 1 large red bell pepper 1 large yellow bell pepper 4 tablespoons butter 1 garlic clove - minced fine 1/3 cup dry vermouth Salt - to taste Fresh ground black pepper - to taste 12 ounces fettuccini - prepared as directed 1 tablespoon fresh thyme leaves - for garnish Coat the leeks with olive oil. Place the leeks and whole peppers on a hot grill. Grill, turning as needed, until leeks are tender and golden brown, about 10-12 minutes and skin of peppers is charred, about 15 minutes. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam. When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips. Heat butter in a large skillet over medium heat. Add garlic to skillet and cook, stirring frequently, until pale golden. Add vermouth and reduce to syrupy consistency. Stir in leeks and peppers and season with salt and pepper. Toss pasta in with contents of skillet. Source : "http://recipes.robbiehaf.com" Start to Finish Time: "1:15" Contributed to the FareShare Gazette by Chupa; 25 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 15g Fat (73.1% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 131mg Sodium. Exchanges: 2 Vegetable; 3 Fat. * Exported from MasterCook * Grilled Skewered Summer Squash With Rosemary Oil Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rosemary Oil -- (see below) 6 assorted summer squashes Salt Prepare the Rosemary Oil and set aside. (see below) Soak 6 wood skewers in water for 15 minutes. Cut the squash into 1-inch pieces. Skewer the squash pieces, alternating the varieties. Brush with the flavored oil and sprinkle with salt. Grill on an open or covered grill over a medium-hot fire for about 10 minutes, turning occasionally. Makes 8 to 10 servings. Rosemary Oil: To a 16-ounce bottle of oil add a large sprig of fresh rosemary and several black peppercorns. Let stand for as little as an hour (for just a hint of flavor) or up to several weeks for a stronger infusion. Contributed to the FareShare Gazette by Dancer^; 26 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Tomato Kebabs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 small tomatoes -- such as Cherry, Ping Pong or Yellow Pear 2 teaspoons salad oil 1/2 teaspoon ground black pepper 1 tablespoon fresh oregano or 1 teaspoon dried oregano Six wooden or metal skewers If you are using wooden skewers, soak them for 30 minutes in cold water before using. Rinse and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins. Place the dry tomatoes in a large bowl. Add oil, black pepper and oregano. Toss to coat tomatoes. Thread 4 tomatoes, spaced at least an inch apart on each of the six skewers. Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate. Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Serve hot. Cover and refrigerate leftovers within 2 hours. Contributed to the FareShare Gazette by Dancer^; 19 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 3g Fat (20.6% calories from fat); 4g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Ground Turkey Fried Rice - 6.5 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground turkey 1/2 cup sliced mushrooms 1/2 cup chopped onions 4 cups shredded cabbage or packaged coleslaw mix 2 cups water 2 chicken bouillon cubes 3 cups cooked rice 8 tablespoons soy sauce -- if desired Brown turkey, onions and mushrooms in fry pan sprayed with fat free cooking spray. Add cabbage mix and stir fry on medium high heat until lightly braised. Add water and bouillon cubes to mixture; reduce heat and cover, simmering while cooking rice according to package. Add rice to turkey mixture and stir fry until all water absorbs. Serve with soy sauce. 4 one cup servings. Contributed to the FareShare Gazette by Chupa; 16 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 6g Fat (16.2% calories from fat); 17g Protein; 48g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 2502mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.

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