Recipes Included On This Page Couscous Salad Creamy Corn Chowder - LF Vegan Creamy Holiday Tarts Crockpot Dressing Crockpot Fresh Apple Coffee Cake Crostata (Italian Pastry) Crunchy Fish Batter Curried Shrimp Stir-Fry Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Couscous Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked couscous 1 tablespoon butter 1 red onion -- chopped 1 red bell pepper -- chopped 1/3 cup chopped fresh parsley 1/3 cup raisins 1/3 cup toasted sliced almonds 1/2 cup canned chick peas -- rinsed and drained 1/2 cup creamy salad dressing 1/4 cup plain yogurt 1 teaspoon ground cumin Salt and pepper to taste Place 1 teaspoon butter in a saucepan and melt over medium-low heat. Add 1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to boil, reduce heat to a simmer. Cover and cook until all water is absorbed. Season with salt and pepper, set aside to cool. In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well. Whisk together the salad dressing, yogurt, cumin, salt and pepper. Pour the dressing over salad; stir until well blended; chill and serve. Contributed to the FareShare Gazette by Dancer^; 7 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 3g Fat (22.8% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Creamy Corn Chowder - LF Vegan Recipe By : J.D. Wesley Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 red potatoes -- peeled and cubed 1 22 ounces whole kernel corn -- undrained (2 cans) 1/2 cup chopped green bell pepper 1/2 cup chopped sweet onion 1 tablespoon red pepper flakes 2 cups vegetable broth 12 ounces low-fat firm silken tofu Salt to taste 1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain. 2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat. 3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture and cook over low heat for 5 minutes; do not boil. Season with salt to taste. Source : "Allrecipes" NOTES : This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy and, especially good on chilly evenings! Prep Time: approx. 15 Minutes. Cook Time: approx. 50 Minutes. Ready in: approx. 1 Hour 5 Minutes. Contributed to the FareShare Gazette by Chupababi; 10 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 1g Fat (10.0% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 547mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Creamy Holiday Tarts Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages READY CRUST® Mini Graham Cracker Crusts [4 ounces each] 1 package instant vanilla flavor pudding & pie filling [4-serving size] 14 ounces sweetened condensed milk -- (1 can) [NOT evaporated milk] 1 teaspoon brandy extract 1 teaspoon ground nutmeg 3/4 cup raisins 1 cup whipping cream -- whipped 1. Mix together vanilla pudding, sweetened condensed milk, 3/4 cup cold water, brandy extract, nutmeg and raisins. 2. Chill 15 minutes to set. Fold in 1 cup whipped cream and spoon into crusts. 3. Garnish with remaining whipped cream. Sprinkle with raisins and nutmeg. Prep Time: 10 minutes. Chilling Time: 15 minutes Servings : 12 tarts - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 10g Fat (44.4% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Crockpot Dressing Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 skillet corn bread -- 8-inch 8 slices day-old toasted white loaf bread 2 cans cream of chicken soup -- (10 3/4 ounces each) 1 medium onion -- chopped 1/2 cup chopped celery -- optional 24 ounces chicken broth -- or more as needed 1/4 teaspoon black pepper 1 1/2 tablespoons sage 4 eggs -- raw and beaten 2 tablespoons margarine -- melted 1 teaspoon salt 1 cup cooked turkey -- or chicken (1 to 2 cups) Mix all ingredients and put in slow cooker. Cook on high for two hours or medium for four hours. Makes 24 servings. Contributed to the FareShare Gazette by Dancer^; 25 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (54.8% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 288mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Crockpot Fresh Apple Coffee Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups biscuit mix 2/3 cup applesauce 1/4 cup milk 2 tablespoons sugar 2 tablespoons butter or margarine -- softened or melted 2 apples -- peeled, cored and diced 1 teaspoon cinnamon 1 teaspoon vanilla 1 egg -- lightly beaten 1/4 cup biscuit mix 1/4 cup brown sugar 2 tablespoons firm butter or margarine 1 teaspoon cinnamon 1/4 cup chopped nuts -- if desired Combine first 9 ingredients. Spread in a lightly greased 3 1/2-quart crockpot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Dancer^; 21 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 12g Fat (36.7% calories from fat); 5g Protein; 40g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 474mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Crostata (Italian Pastry) Recipe By : Serving Size : 2 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour 1 1/2 cups butter or margarine 1 1/2 cups sugar 1 tablespoon vanilla 1 tablespoon lemon extract or lemon Rind from 1 lemon 6 eggs 1 teaspoon baking soda Apricot jam -- or preserves [strawberry and peach jams or preserves are good also] Combine flour, sugar and baking soda. Cut margarine into flour mixture until large particles are formed. Add eggs, lemon extract and vanilla to form a dough. Divide dough into 4 portions. Roll one section into a large round to fit into a large pizza pan. Spread preserves on bottom. Make another section of dough into a lattice topping. Place over preserves. Repeat with remaining 2 dough sections. Brush lattice topping with egg white and milk, if desired. Bake in a 350 degree-F. oven for 20 to 25 minutes. Makes 2. Can be used in cookie sheet, also. Contributed to the FareShare Gazette by Cora; 13 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3381 Calories; 155g Fat (41.2% calories from fat); 57g Protein; 440g Carbohydrate; 11g Dietary Fiber; 934mg Cholesterol; 2210mg Sodium. Exchanges: 18 1/2 Grain(Starch); 2 1/2 Lean Meat; 29 Fat; 10 Other Carbohydrates. * Exported from MasterCook * Crunchy Fish Batter Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pancake mix 1 lemon -- juice from 1 egg 1/4 cup vegetable oil Salt and white pepper -- to taste Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like; the thinner the batter the lighter the coating. The egg will make this batter crunchy. One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish Enough for 2 pounds of fish. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Dancer^; 25 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 12g Fat (41.8% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 536mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Curried Shrimp Stir-Fry Recipe By : Frances Riebe, Foster, RI Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tart apple -- peeled and chopped 1/2 cup chopped onion -- (1/2 to 3/4) 1/2 cup sliced celery 1/4 cup butter or margarine 3 tablespoons all-purpose flour 1 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/8 teaspoon pepper 1 1/2 cups chicken broth 1/2 cup milk 1 teaspoon Worcestershire sauce 3/4 pound cooked shrimp -- peeled and deveined hot cooked rice In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2 minutes, stirring constantly. Add shrimp and heat through. Serve over rice. Source : "Quick Cooking Magazine, May-June, 98, p. 55" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Tired taste buds, don't despair! This shrimp main dish from Frances proves that a satisfying well-seasoned supper can be fixed with little fuss and mess. Bobbie's Note: This was delicious. The taste was mild but a lovely blend of flavors. I liked that is used cooked shrimp as I had some in the freezer. I served it over brown rice. Contributed to the FareShare Gazette by Bobbie; 31 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 14g Fat (48.2% calories from fat); 22g Protein; 12g Carbohydrate; 2g Dietary Fiber; 201mg Cholesterol; 902mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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