Recipes Included On This Page Bacon and Cheese Stuffed Chicken Bacon and Cheese Waffles Baked Ham with Pineapple-Maple Glaze Bali Corn Cakes (Perkedal jagung) Banana Flambé Banana Fluff Pudding Beef Bourguignon Fettuccine Beef Burgundy Stew With Rice Verte For Two Betsy Leve's Fresh Grilled Corn Cakes - Veg Bill's Salami Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon and Cheese Stuffed Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves [1 to 1 1/4 pounds] 4 slices bacon -- cooked and crumbled 2 ounces sharp cheddar cheese cut into 4 pieces 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika -- (optional) 1 tablespoon olive oil 1 teaspoon cornstarch 2/3 cup reduced-sodium chicken broth 2 tablespoons finely chopped parsley With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle chicken with salt, pepper and paprika. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scraping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve, spoon over chicken. Contributed to the FareShare Gazette by Dancer^; 17 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 13g Fat (45.8% calories from fat); 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 532mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Bacon and Cheese Waffles Recipe By : Mar-Genne Rowley, Oasis, UT Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 cup milk 1 cup sour cream -- (8 ounces) 1 tablespoon butter or margarine -- melted 2 cups pancake mix or buttermilk baking mix 6 bacon strips -- cooked and crumbled (6 to 8) 1 cup shredded cheddar cheese In a medium bowl, beat egg; add milk, sour cream and butter. Stir in pancake mix; mix well. Fold in bacon and cheese. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yields 12 waffles (4-inch square). Source : "Quick Cooking Magazine, Premier Issue, p. 17" S(mastercook formatting by): "Gail Shermeyer <4paws@netrax.net>, augmented by bobbi744@comcast.net" Yield : "12 (4 inch) waffles" NOTES : Pancake mix gives a jump-start to this hearty hurry-up breakfast from Mar-Genne Rowley of Oasis, Utah. "Including bacon and cheese in the waffle batter makes an all-in-one breakfast flavor," she assures. Freeze extras to reheat another day. Bobbie's Note: These were very easy and delicious. Only one thing I would do differently next time; I would use unsalted butter to cut the saltiness. The bacon and buttermilk baking mix both have salt. These came out very crispy and brown. No sticking (which I thought the cheese might cause.) Contributed to the FareShare Gazette by Bobbie; 29 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 24g Fat (51.8% calories from fat); 14g Protein; 35g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 813mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Baked Ham with Pineapple-Maple Glaze Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds fully cooked bone-in ham half -- (6 to 8 pounds) 1/2 cup pineapple juice 2/3 cup pineapple preserves 1/4 cup Hungry Jack Microwave-Ready Regular Syrup 2 tablespoons stone-ground mustard Heat oven to 325 F. If necessary, trim fat, leaving only a thin layer on ham. Score ham by cutting diamond shapes about 1/4-inch deep through fat. Place ham, fat side up, in disposable pan (place on baking pan) or rack in shallow roasting pan. In small bowl, combine pineapple juice, preserves, syrup and mustard; mix well. Spoon half of pineapple mixture over ham. Bake at 325 F. for 30 minutes. Spoon remaining pineapple mixture over ham; bake 30 minutes or until meat thermometer registers 140 F., basting frequently with pan juices. Let ham stand covered in pan for 15 minutes before carving, basting frequently with pan juices. Makes 16 servings. Contributed to the FareShare Gazette by Dancer^; 30 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (1.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit. * Exported from MasterCook * Bali Corn Cakes (Perkedal jagung) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cobs corn or one 15-ounce can kernels -- drained 2 candlenuts [substitute with Macadamias] 1 garlic clove 1 onion -- quartered 1/2 piece laos -- or raw ginger root [1/2 inch or more!] 1 teaspoon ground coriander Bit of oil 3 beaten eggs 2 tablespoons dried coconut A few shredded celery leaves Salt 1. Cook corn on the cob for 7-8 minutes. Drain, cool and strip kernels from cob (or drain can). 2. Grind nuts, garlic, onion, laos or ginger and coriander to fine paste. Heat little bit of oil and fry paste until it gives off a spicy aroma. 3. Add fried spices to eggs with coconut, spring onions and celery leaves. Add salt to taste and corn. 4. Heat oil in pan. Drop large spoonfuls of batter into pan and cook for 2-3 minutes until golden. Flip cakes and cook other side till golden and crispy. Only cook 3-4 at a time. (I've done this on a stovetop griddle. It works fine. They are just not as crispy.) Source : "Sharon at Travel Forum" Contributed to the FareShare Gazette by Chupababi; 13 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 5g Fat (35.3% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fruit; 1 Fat. * Exported from MasterCook * Banana Flambé Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium ripe bananas 1/3 cup orange juice 1/4 cup butter 4 tablespoons white rum -- or heated brandy 1/3 cup apricot jam In a large frypan, melt butter over medium heat. Add bananas and cook for 3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream. Contributed to the FareShare Gazette by Dancer^; 26 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 12g Fat (56.9% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 128mg Sodium. Exchanges: 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Banana Fluff Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon gelatin 1/4 cup cold water 5 medium bananas -- mashed 1 cup orange juice 2 tablespoons lemon juice 1 tablespoon grated orange rind 1 pinch salt 3/4 cup confectioners sugar 1 cup cream -- whipped Soak the gelatin in the cold water for 5 minutes. Dissolve over hot water. Mix together the mashed bananas, lemon juice, orange juice, rind, salt and sugar. Add gelatin and mix well. Chill until slightly thickened. Fold in whipped cream and chill well. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Dancer^; 4 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 11g Fat (42.4% calories from fat); 2g Protein; 30g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 40mg Sodium. Exchanges: 2 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beef Bourguignon Fettuccine Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fettuccine -- uncooked 1 pound fresh baby carrots 10 ounces frozen pearl onions 1 pound beef tenderloin tips -- or steaks cut into 1/2-inch pieces 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons margarine 2 teaspoons minced garlic 10 1/2 ounces double-strength beef broth -- undiluted (1 can) 1/3 cup dry red wine -- such as cabernet sauvignon 1 1/2 teaspoons dried thyme leaves Chopped fresh thyme or Italian parsley -- (optional) Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium- high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired. Contributed to the FareShare Gazette by Dancer^; 7 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 3g Fat (36.7% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Beef Burgundy Stew With Rice Verte For Two Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lean beef chuck -- cut 1" cubes 1/2 teaspoon bottled browning sauce -- optional 1 teaspoon vegetable oil 2/3 cup canned tomatoes -- chopped 2 1/2 tablespoons burgundy wine 1 beef bouillon cube 1/2 teaspoon salt 1/8 teaspoon basil 1 dash garlic salt 1 dash pepper 1/2 small bay leaf 4 small white onions 3 young carrots -- peeled and cut in quarters 2 teaspoons cornstarch 4 teaspoons water **Rice Verte** 4 teaspoons onion -- finely chopped 2 teaspoons butter or margarine 1 cup hot cooked rice -- cooked in beef broth 2 teaspoons parsley -- minced Salt and pepper Place meat in bowl. Sprinkle with browning sauce and toss lightly until evenly coated. Brown in oil. Add tomatoes, wine, bouillon cube, and seasonings. Cover and simmer for 45 minutes. Add onions and carrots. Replace cover and cook 45 minutes longer or until meat and vegetables are tender. Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened. Remove bay leaf. Serve over Rice Verte. RICE VERTE: Saute onion in butter until tender. Add rice and parsley; toss lightly. Adjust seasonings to taste. Makes 2 servings. Contributed to the FareShare Gazette by Dancer^; 15 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 7g Fat (21.2% calories from fat); 6g Protein; 52g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 1135mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Betsy Leve's Fresh Grilled Corn Cakes - Veg Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ears corn grilled -- kernels removed (4 cups) 4 eggs 2 scallions -- chopped 1/4 cup chopped fresh basil 1 teaspoon chopped fresh rosemary 1/2 cup chopped cilantro 1/2 teaspoon red pepper flakes 1 1/2 cups cornmeal Salt and pepper to taste 4 egg whites Canola oil Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 the corn, scallions, basil, rosemary, cilantro and red pepper flakes. Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the egg whites. In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat. Spoon in corn batter for size of corn cake desired (1 tablespoon for an appetizer base or 1/4 cup for dinner size). Fry until golden brown (for about 2 minutes per side). Add more oil and continue. Source : "TV Food Network, Episode#: CA1A14" Copyright : "Copyright © 2003 Television Food Network, G.P., All Rights Reserved" Contributed to the FareShare Gazette by Chupababi; 14 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1102 Calories; 21g Fat (17.6% calories from fat); 55g Protein; 167g Carbohydrate; 17g Dietary Fiber; 748mg Cholesterol; 457mg Sodium. Exchanges: 10 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Bill's Salami Recipe By :Bill Rude's recipe Serving Size : 20 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds ground beef 5 tablespoons Morton tender quick cure salt 2 1/2 teaspoons mustard seed 3 tablespoons coarse ground pepper 2 teaspoons liquid hickory smoke 3 tablespoons garlic salt Mix all ingredients well with hands and refrigerate for 24 hours. Mix again and refrigerate another 24 hours. Mix and shape into 5 rolls, approximately 3 inches in diameter. Bake on lowest oven shelf at 225F for 8 hours, turning every 2 hours. S(mastercook formatting by): "bobbi744@comcast.net" Yield : "5 (3") in diameter" NOTES : This is a delicious sausage which is somewhat like summer sausage and somewhat like salami. It slices thin or thick very easily. Contributed to the FareShare Gazette by Bobbie; 14 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 356 Calories; 30g Fat (77.7% calories from fat); 19g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 1000mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Fat; 0 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.