Recipes Included On This Page Blue Mesa Grill Sweet Corn Cake Bolivian Corn Pudding Bon Appetit Creamed Chicken And Vegetables Bonnie's Pad Thai - 7 pts Braised Beef in Madeira Brazilian Creamy Corn Cake Broccoli and Swiss Bake Broccoli-Vegetable Cheese Soup Buttermilk Mashed Potatoes (CL) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Blue Mesa Grill Sweet Corn Cake Recipe By :Blue Mesa Grill Dallas, Texas Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Corn husks -- (enough to line and cover a 3-quart steamer basket in a double layer) 1/4 cup vegetable shortening -- (like Crisco) 1/2 cup unsalted butter -- softened 1 cup masa dough* 1 cup cold water 1 pound corn -- fresh and cut off the cob or frozen and thawed 1/2 cup yellow corn meal 3/4 cup granulated sugar 1/4 cup heavy cream 1/2 teaspoon baking powder 1/2 teaspoon salt Soak corn husks in hot water for 30 minutes until pliable. Drain. Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy. Add masa and mix on low speed for about 2 minutes. Add water and mix well on medium speed. Grind the corn coarsely in a food processor. In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt. Add the masa mixture and the ground corn and mix well. To steam the corn cake, line the steamer basket with the softened corn husks. Fill with corn cake batter. Cover with more corn husks and a tea towel to absorb moisture. Steam on the stove for about 2 1/2 hours. Batter should not stick to husks when corn cake is done. If it does, it needs to steam longer. *Note on Masa: You can buy prepared masa dough at most Mexican and specialty food markets. Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated. It is the basic ingredient used in making tamale dough (also called masa). **Note on steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid. NOTES : The Grill's most requested recipe! This popular dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in the steaming. You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket. Contributed to the FareShare Gazette by Chupababi; 14 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 14g Fat (66.4% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Bolivian Corn Pudding Recipe By :Vegetarian Times, March 1999 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh corn kernels or frozen and thawed corn kernels 1/2 cup skim milk 1 1/4 cups yellow corn meal 4 scallions -- finely chopped 1/4 cup raisins 1 tablespoon sugar -- up to 3 tablespoons 2 tablespoons sweet paprika 1 teaspoon salt -- plus more to taste 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon anise seeds -- crushed 1/2 teaspoon black pepper -- plus more to taste 4 egg whites 1/2 teaspoon cream of tartar 3/4 cup coarsely shredded Muenster cheese Preheat oven to 400F. Coat a 2-quart baking dish with nonstick spray. In food processor or blender, combine 3 cups corn and milk. Puree until smooth. In large bowl, combine cornmeal, scallions, raisins, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon salt, baking powder, cinnamon, anise seeds, 1/4 teaspoon pepper and remaining 1 cup corn. Stir to mix. Stir in pureed corn. Taste and add more sugar, salt and pepper if desired. In another large bowl, combine egg whites and cream of tartar. Beat with electric mixer until firm and glossy but not dry, about 8 minutes. (Begin beating on low speed and gradually increase the speed to medium, then to high). Gently fold corn mixture into egg whites. Spoon mixture into prepared baking dish. Sprinkle with Meunster and remaining paprika. Bake until puffed and golden brown and a toothpick inserted into center comes out clean, about 20 minutes. Let cool slightly. Source : "Recipe adapted from Healthy Latin Cooking by Steven Raichlen (Rodale, 1998)" S(Formatted by): "Karen " NOTES : Corn pudding is popular throughout South America, where it is often baked in corn husks in the style of a tamale. Here's a simpler version made in a baking dish. For best results, use fresh corn kernels. Contributed to the FareShare Gazette by ChupaBabi in response to a request; 29 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 1g Fat (5.1% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 337mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bon Appetit Creamed Chicken And Vegetables Recipe By :Bon Appétit July 1996 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- (1/4 stick) 2 large leeks -- halved lengthwise, sliced crosswise [white and pale green parts only] 2 large carrots -- peeled, sliced 2 medium russet potatoes -- peeled, cut into 1/2-inch pieces 2 tablespoons chopped fresh tarragon or 2 teaspoons dried 2 1/2 teaspoons chopped fresh rosemary or 1 3/4 teaspoons dried 2 large garlic cloves -- chopped 1 3/4 cups canned low-salt chicken broth -- (or more) 10 3/4 ounces condensed cream of chicken soup -- (1 can) 1/2 cup whipping cream 3 cups diced cooked chicken Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes. Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper. Serves 4 to 6. NOTES : An old-fashioned and versatile dish. Serve it over split hot biscuits (or toasted English muffins) for brunch or over egg noodles for a comforting simple dinner. Chupa's Notes: I replaced 1/2 cup of chicken broth with Calvados (apple brandy), added 1/2 cup EACH red, green and yellow bell peppers. Contributed to the FareShare Gazette by Chupababi in response to a request; 17 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 21g Fat (62.9% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 693mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Bonnie's Pad Thai - 7 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package rice sticks -- (18 points) 2 chicken breasts -- (6 points) or 2 cups shrimp -- (4 points) 2 teaspoons oil -- (2 points) 3 egg whites -- plus 1 whole egg -- (3 points) 1 teaspoon garlic -- (free) 6 green onions -- cut into 1-inch lengths -- (free) 3/4 pound bean sprouts -- (free) 1 fresh lime -- juice of (one lime) 1/3 cup chopped peanuts -- (I don't waste the points but you can add them in if you want.) Seasoning Sauce: 4 teaspoons fish sauce -- (free) [squid brand is the best] 2 teaspoons sugar -- plus 3 packets Splenda -- (2 points) 5 teaspoons rice vinegar -- (free) 1 teaspoon paprika -- (free) 1 teaspoon chili sauce -- (free) I usually come up with around 27-28 points which is 7 points per serving and the recipe makes 4 servings. Break the rice sticks in half and soak them in warm water for 30 minutes (NOT MUSHY but soft). Dice the chicken (this way you seem to get more) :-). If using shrimp, clean them well (devein). Mix the seasoning sauce and make sure all sugar is dissolved. Using Pam spray the wok or non-stick frying pan and scramble the egg (salt if you want...I do). Fry until firm (not brown) Remove and save for later. Heat pan to high and add two teaspoons oil, add garlic and fry briefly. DO NOT LET IT BURN or BROWN. Add chicken or shrimp and stir fry until chicken is no longer pink. IF using shrimp stir fry for 2 minutes. Drain rice sticks and mix well into meat mixture until all rice sticks are covered with the oil...about 2 minutes. Add seasoning sauce and cook until rice sticks have absorbed the sauce...2 minutes. Now add bean sprouts and green onions. Mix well and stir fry for 2 minutes or until bean sprouts are done to your desired consistency. Add cooked eggs and mix well. Remove from the heat and sprinkle with peanuts if desired (THIS WILL ADD MORE POINTS). Finally squeeze some lime over the top and serve. Bonnie@ Dotties Weight Loss Zone Contributed to the FareShare Gazette by Chupababi; 23 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 24g Fat (49.8% calories from fat); 41g Protein; 13g Carbohydrate; 3g Dietary Fiber; 140mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Braised Beef in Madeira Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds lean chuck steak -- 1 1/2 inches thick 1/2 cup dry white wine Salt and freshly ground black pepper 1/4 cup brandy 1/2 teaspoon allspice 1/8 teaspoon thyme 2 onions -- thickly sliced 6 sprigs parsley 4 carrots -- thickly sliced 2 bay leaves 3 garlic cloves -- peeled 1/2 cup beef broth 1 1/2 cups Madeira -- or port 18 pitted black olives Place the meat in a deep nonmetal dish. Sprinkle and rub on both sides with salt, pepper and allspice. Scatter vegetables over and under the meat. Pour 1 cup of Madeira, the white wine and brandy over the meat. Sprinkle thyme over. Tuck in the parsley sprigs and bay leaves. Cover and marinate at room temperature at least 4 hours or overnight in the refrigerator. Turn the meat once or twice. Transfer contents to a large skillet or casserole. Add 1/4 cup Madeira and the beef broth. Place a double piece of aluminum foil directly over the meat. Bring the liquid to a boil, cover with a lid, reduce the heat to a slow simmer and cook for 3-4 hours or until tender. For the last 15 minutes of cooking time, add the remaining 1/4 cup Madeira. Rinse the olives well under water and add for the final 5 minutes. To serve, transfer the meat to a warm serving platter. Cut into serving portions. Remove the parsley and bay leaves from the stock. Lift out the vegetables and olives and scatter them over the meat. Degrease the stock and spoon some over the meat. Pass the rest in a sauceboat. Contributed to the FareShare Gazette by Dancer^; 19 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 2g Fat (19.9% calories from fat); 4g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 278mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Brazilian Creamy Corn Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups granulated sugar 3 eggs 1 tablespoon margarine 2 tablespoon all-purpose flour 1 1/2 cups corn meal 1 cup grated cheese 4 cups milk 1 tablespoon baking powder Preheat the oven to 350F. Butter and flour a large baking pan. Combine all ingredients except the baking powder, in a blender and beat until well mixed. Add the baking powder and beat more 10 seconds. Pour the batter into the prepared pan. BAKE for about 45 minutes, or until golden brown. Cool the cake for 15 minutes and cut 2 x 2-inch bars. This delicious corn cake has a pudding like filling. The filling forms by itself. You just have to blend everything and bake! Source : "CookBrazil.com" Contributed to the FareShare Gazette by Chupababi; 15 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 6g Fat (22.3% calories from fat); 5g Protein; 41g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 184mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Broccoli and Swiss Bake Recipe By :Men Who Run the Range, Philip Stent, Houston, TX Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups broccoli flowerets 1/4 cup butter or margarine 2 tablespoons flour 1 small onion -- chopped 1 1/4 cups milk 4 cups Swiss cheese -- shredded 2 eggs -- beaten In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-quart baking dish. Bake, uncovered, at 325F. for 30 minutes. Source : "Taste of Home Magazine, June-July '94, p. 47" S(From) : "Sue Klapper, augmented by bobbi744@comcast.net" Yield : "6 to 8 servings" NOTES : This is an irresistible side dishes. Bobbie's Note: This was delicious. I cut the recipe in half and it made 3 helpings. Such a nice change from just cooked broccoli. Contributed to the FareShare Gazette by Bobbie; 28 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 450 Calories; 32g Fat (63.0% calories from fat); 28g Protein; 14g Carbohydrate; 3g Dietary Fiber; 159mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Broccoli-Vegetable Cheese Soup Recipe By : Serving Size : 6 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chopped onion 1/2 cup butter or margarine 3/4 cup all-purpose flour 10 1/2 ounces condensed chicken broth -- undiluted (1 can) 1 quart milk 2 cups sliced carrots -- parboiled 1 cup sliced celery -- parboiled 2 cups broccoli florets -- parboiled 1/2 pound processed American cheese -- cut into cubes Parboil broccoli, celery and carrots. In a large saucepan, sauté onion in butter. Add flour and stir to make a smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add carrots, celery and broccoli; heat through. Add cheese; heat until cheese is melted and vegetables are tender. Source : "Bountiful Harvest (with my changes)." Yield : "6 to 8 servings" NOTES : This could have more broccoli in it. I added about 1 cup more parboiled broccoli when reheated this for a second meal. I had added a bit extra broccoli when originally making this. I also added some chicken bouillon, salt and white pepper. I used skimmed milk, Lite Velveeta and Lite Butter to cut a few fat calories. Contributed to the FareShare Gazette by Bobbie; 12 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 493 Calories; 33g Fat (60.4% calories from fat); 19g Protein; 30g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 1127mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 5 1/2 Fat. * Exported from MasterCook * Buttermilk Mashed Potatoes (CL) Recipe By : Cooking Light Magazine, March 2002, page 222 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds baking potato -- chopped, peeled 2 garlic cloves -- minced 1/2 cup nonfat buttermilk 1/4 cup low-fat sour cream 2 tablespoons fresh chives -- chopped 1/2 teaspoon salt Place potatoes and garlic cloves in a large Dutch oven. Cover with water and bring to a boil. Cook 15 minutes or until potato is tender. Drain. Return potato to pan. Add buttermilk, sour cream, chives and salt. Mash to desired consistency with a potato masher. Cook 1 minute over medium heat or until thoroughly heated, stirring constantly. Contributed to the FareShare Gazette by ChupaBabi; 30 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 1g Fat (6.1% calories from fat); 5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 326mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.