Recipes Included On This Page Strawberry-Banana Bread Stuffed Pepper Casserole #1 Stuffed Pepper Casserole #2 Stuffed Pepper Casserole #3 Stuffed Pepper Casserole #4 Stuffed Peppers Sun Dried Tomato and Cheese Bread Sun-Dried Tomatoes Sweet and Sour Shrimp with a Fruit Sauce Syrian Bulgar Rolls with Raisins & Onions - Baked & Unleavened Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Strawberry-Banana Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 2 cups granulated sugar 2 cups ripe bananas -- mashed [about 6 medium-size] 4 eggs 1 teaspoon salt 2 teaspoons baking soda 3 cups flour 1 1/2 pounds frozen sliced strawberries -- thawed Grease two 9- by 5-inch loaf pans. Preheat oven to 325 degrees F. In a large mixing bowl, cream the butter and sugar. Incorporate the bananas and scrape the sides of the bowl with the spatula. Add the eggs one at a time, mixing thoroughly after each one. Set aside. In another bowl, mix together the salt, baking soda and flour. Add the flour mixture to the butter mixture and stir until fully incorporated. Add the strawberries. Pour into prepared pans and bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack before inverting onto a plate. Makes 2 loaves. Contributed to the FareShare Gazette by Dancer^; 21 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2401 Calories; 103g Fat (38.1% calories from fat); 31g Protein; 344g Carbohydrate; 5g Dietary Fiber; 622mg Cholesterol; 3378mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 19 1/2 Fat; 13 1/2 Other Carbohydrates. * Exported from MasterCook * Stuffed Pepper Casserole #1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup onion -- finely chopped 16 ounces stewed tomatoes -- cut up (1 can) 1 large green pepper -- chopped 1/2 cup uncooked long grained rice 1/2 cup water 2 teaspoons Worcestershire sauce 1/4 teaspoon pepper 1 cup cheddar cheese Pre-heat oven to 350 degrees F. Brown ground beef; drain. Transfer beef to a greased 2-quart casserole. Add next eight ingredients. Cover with foil and bake at 350 degrees F. For one hour or until rice is tender. Uncover and sprinkle with cheese. Return casserole to oven until cheese melts;about five minutes. Contributed to the FareShare Gazette by Helen; 19 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 27g Fat (69.2% calories from fat); 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Stuffed Pepper Casserole #2 Recipe By :McCall's Great American Recipe Card Collection 1973 Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large green peppers -- (about 2 1/2 pounds) 2 tablespoons margarine -- melted 1/2 cup chopped onion 1/2 cup chopped celery 1 pound canned tomatoes, undrained -- (1 can) 8 ounces tomato sauce -- (1 can) 1 garlic clove -- crushed 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 2 1/2 teaspoons salt 1/2 teaspoon pepper 1 large egg 1 teaspoon Worcestershire sauce 1 1/2 pounds ground chuck 1 1/2 cups cooked white rice 1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. 2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat; simmer 5 minutes. Drain peppers; set aside. 3. In hot margarine in med skillet, saute chopped green pepper, onion, celery 3-5 minutes until tender. 4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes. 5. Preheat oven to 350F. 6. Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper and Worcestershire. With spoon, beat to blend. 7. Add chuck, rice and 1 cup tomato mixture, mixing well. 8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers. 9. Bake, uncovered, 1 hour. From McCall's Great American Recipe Card Collection 1973. Contributed to the FareShare Gazette by Linda; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 28g Fat (56.4% calories from fat); 24g Protein; 25g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 1270mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Stuffed Pepper Casserole #3 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium green bell peppers 2 tablespoons butter or margarine 1/2 cup chopped onions 1/2 cup chopped celery 2 1/2 teaspoons salt 1/2 teaspoon pepper 1 1/2 pounds hamburger 19 ounces canned tomatoes -- (1 can) 8 ounces tomato sauce -- (1 can) 1 garlic clove -- crushed 1 teaspoon parsley flakes 1 egg 1 teaspoon Worcestershire sauce 1 1/2 cups cooked rice Cut off top of peppers; remove ribs and seeds. Chop edible portions of tops; set aside. Wash peppers and place in large kettle with 2 quarts salted water; cover and bring to boil. Reduce heat and simmer for 5 minutes. Drain peppers. In skillet, saute chopped pepper, onion and celery until tender (3 to 5 minutes). Add tomatoes, sauce, garlic, parsley, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered 10 minutes. Preheat oven to 350 degrees F. In large bowl, combine egg, remaining salt, pepper and Worcestershire sauce. Beat to blend. Add hamburger, rice and 1 cup tomato mixture; mix well. Stuff peppers with meat mixture. Place in 3-quart casserole; pour remaining tomato mixture over peppers. Bake, uncovered, for 1 hour. Grate cheese and spread over tops of peppers last 20 minutes of baking. Recipe Goldmine Contributed to the FareShare Gazette by Chupa; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 520 Calories; 20g Fat (33.8% calories from fat); 20g Protein; 68g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol; 1807mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Stuffed Pepper Casserole #4 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium green peppers 1/4 teaspoon pepper 1 1/2 pounds ground beef 1 1/2 cups rice 2 tablespoons onions 1 cup whole kernel corn 1/2 teaspoon salt 8 ounces tomato sauce Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees F. for 20-25 minutes. Mrs. Robert F. Lewis Contributed to the FareShare Gazette by Chupa; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 832 Calories; 46g Fat (50.2% calories from fat); 35g Protein; 68g Carbohydrate; 4g Dietary Fiber; 145mg Cholesterol; 731mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 7 Fat. * Exported from MasterCook * Stuffed Peppers Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large green bell peppers 1 pound lean ground beef -- (1 to 1 1/2 pounds) 2 tablespoons chopped onions 1/2 teaspoon seasoned salt -- or regular salt 1/4 teaspoon pepper 1 12 ounces whole kernel corn, drained -- (1 can) 1 1/2 cups cooked rice 8 ounces tomato sauce -- (1 can) Cut tops off peppers; remove seeds and membranes. Cook peppers in simmering water to cover for 10 to 15 minutes. Brown ground beef and onions; pour off excess grease. Add seasonings, rice, corn and tomato sauce. Heat until hot and bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around stuffed peppers. Bake stuffed peppers at 350F. for 20 minutes. Southernfood.about.com Contributed to the FareShare Gazette by Chupa; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 24g Fat (49.3% calories from fat); 24g Protein; 32g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 596mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sun Dried Tomato and Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg -- and water to make 1 cup liquid 2 cups bread flour -- (generous) [in Canada you can use all-purpose flour] 1 tablespoon sugar 1 teaspoon salt 2 tablespoons oil 2 teaspoons yeast 1/3 cup fine-cut sun dried tomatoes 1/3 cup strong flavored grated cheese and some Parmesan if you like Put all ingredients except the tomatoes and cheese in the bread machine and use the white setting. Add last ingredients at the final beep of the mixing cycle. Makes 1 1-pound loaf. Contributed to the FareShare Gazette by Dancer^; 24 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1368 Calories; 37g Fat (24.3% calories from fat); 41g Protein; 215g Carbohydrate; 3g Dietary Fiber; 187mg Cholesterol; 2197mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1 Lean Meat; 6 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Sun-Dried Tomatoes Recipe By :Gerry in Sanddunes Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ripe tomatoes Olive oil 2 garlic cloves -- minced fine 2 tablespoons fresh basil -- chopped fine 2 tablespoons fresh oregano -- chopped fine Salt and pepper -- to taste 1. Core the stem area out from each tomato. 2. Cut each tomato in half crosswise. 3. Take each tomato half in hand - with the cut-side out - and give it a quick, gentle squeeze to force out the seeds. 4. Use a finger to sweep remaining seeds out. 5. Place each tomato, cut-side up, on a cookie sheet. 6. Spray or drizzle olive oil across the top of each tomato half. 7. Sprinkle garlic, basil, oregano across the tomatoes. 8. Season with salt and pepper to taste. 9. Bake in a 200 degree F. oven for 4-6 hours or until the tomatoes are"dry" to the touch. 10. When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately. Contributed to the FareShare Gazette by Art; 13 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; trace Fat (5.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable. * Exported from MasterCook * Sweet and Sour Shrimp with a Fruit Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 pounds large uncooked shrimp -- peeled and deveined 2 cups cubed pineapple 2 cups cubed peeled papaya 1 1/3 cups fresh orange juice 1/4 cup sugar 1 teaspoon salt 2 teaspoons lime juice 1/4 cup white wine vinegar 4 teaspoons cornstarch 1/3 cup chopped fresh cilantro 6 cups hot cooked rice Heat the oil in a nonstick skillet over medium-high heat. Add the shrimp, and sauté 5 minutes. Remove from skillet; set aside. Combine the pineapple, papaya, orange juice, sugar, salt and lime juice in the skillet. Combine the vinegar and cornstarch, stirring until well-blended; add to skillet. Bring to a boil and cook for 1 minute or until thickened, stirring constantly. Return the shrimp to the skillet. Reduce heat to low and cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat; stir in cilantro. Serve over rice. Contributed to the FareShare Gazette by Robin; 8 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 3g Fat (7.6% calories from fat); 6g Protein; 75g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 361mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Syrian Bulgar Rolls with Raisins & Onions - Baked & Unleavened Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely ground bulgar wheat -- rinsed and drained 4 cups water 1 tablespoon olive oil 1 teaspoon salt 2 teaspoons cumin 1/4 teaspoon ground cardamom -- (optional) 1 cup whole wheat flour -- (1 to 1 1/2) 1/2 cup raisins 1 medium onion -- chopped Place the bulgar, water, olive oil and salt in a pot. Bring to a boil, and skim off any foam or particles that float to the top. Lower heat to medium and cook until water is absorbed, about 5-8 minutes. Stir occasionally, to prevent bulgar from sticking to the bottom of the pot. Remove from heat and stir in 1 teaspoon cumin. Let cool until bulgar can be easily handled. Add the flour and knead with the hands, pressing against the sides of the pot, until the mixture easily sticks together and is firm enough to form rolls. Set aside. Heat enough olive oil to cover the bottom of a small skillet. Fry the onions till golden brown. Add the raisins and cook an additional minute, stirring constantly. Cool. Stir in the other teaspoon of cumin and the ground cardamom, if desired. Mix well. Form the bulgar mixture into 24 elongated rolls, wetting your hands in cold water occasionally to aid the process. Holding one roll in the palm of the hand, and using the index finger of the other hand, make an indentation along the length of the roll, leaving space at the top and bottom. Place a scant teaspoon of the onion-raisin filling along the indentation, and seal by pinching the sides together. Roll between the palms of the hands so that the roll is again uniform. Patties or burgers may also be made if desired: Make a ball, form a whole in the center with your index finger, add filling, close up and flatten. Place on a greased baking sheet and bake in a preheated 350F oven 35-45 minutes, till golden brown, turning once. Or if you prefer, fry in olive or sesame oil till browned on both sides. Source : "http://www.ariga.com" Yield : "24 medium size rolls" NOTES : Cracked wheat-based Bulgar Rolls could possibly be the precursor of the modern day Kubbeh, popular in Syrian homes throughout the world. While most kubbeh is made by working the bulgar (usually with meat) until it naturally adheres to itself, this vegetarian version is particularly easy and tasty both as hors d'oeuvre and main dish material. Contributed to the FareShare Gazette by Chupa; 26 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 802 Calories; 17g Fat (17.9% calories from fat); 21g Protein; 156g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 2185mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 4 Fruit; 3 1/2 Fat.

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