Recipes Included On This Page Fancy Egg Scramble Fig and Balsamic Sauce -- NO COOK Flounder In Wine Sauce Fluffy Dilled Carrots and Parsnips Four-Chip Double-Nut Muffins Fried Oyster Hot Pot - Korean Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fancy Egg Scramble Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced Canadian bacon [known as back bacon in Canada] 1/2 cup chopped green onion 3 ounces canned mushrooms -- sliced and drained Cheese sauce -- (see recipe) 2 1/4 cups soft bread crumbs 3 tablespoons butter 12 eggs -- beaten 4 teaspoons melted butter 1/4 teaspoon paprika In large skillet, cook Canadian bacon and onion in the 3 tablespoons butter until onion is tender but not brown. Add eggs and scramble just until set. Fold mushrooms and cooked eggs into cheese sauce. Turn into a greased 12x7x2-inch baking dish. Combine remaining melted butter with crumbs and paprika; sprinkle on eggs. Cover; chill until 30 minutes before serving. Bake uncovered in 350-degree-F. oven for 30 minutes. Contributed to the FareShare Gazette by Dancer^; 6 January 2004. www.fareshare.net Cheese Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter Flour Milk or cream Grated cheese Homemade cheese sauce is easy and much more tasty than the canned stuff. A teaspoon or two of butter melted and blended with a teaspoon or two (equal parts) flour. Cook in a skillet over medium heat for a minute or so. Add milk or cream, just enough to start thinning it out again. Start adding grated cheese to the skillet. I usually just rummage in the fridge and get whatever nuggets need to be used up first. Keep it creamy by adding more milk as needed. If you start with 1/4 cup (or so) of both butter and flour, and have enough cheese and milk to make several cups of sauce, this makes an excellent cheese sauce to go with macaroni. Also great over steamed broccoli. Add Picante sauce and it turns itself into a Queso for dipping. Contributed to the FareShare Gazette by Martha; 11 January 2004. www.fareshare.net Alternate: Cheese Sauce: You can follow the steps Martha described only use Cheese Whiz at the end, instead of real cheese. It makes the sauce a bit creamier. Works well for cheese sauce over cauliflower or broccoli Contributed to the FareShare Gazette by Val in response to a request; 13 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 13g Fat (63.6% calories from fat); 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 297mg Cholesterol; 260mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat. * Exported from MasterCook * Fig and Balsamic Sauce -- NO COOK Recipe By :John Kane, Executive Chef University Club, San Francisco Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried figs 1 cup water 3/4 cup olive oil 1/2 vanilla bean -- (pulp of) 3 tablespoons balsamic vinegar Salt and Pepper Puree the figs, water, balsamic vinegar, olive oil, vanilla bean pulp, salt and pepper to taste. Source : http://www.fbworld.com/durhamranch.htm Contributed to the FareShare Gazette by Chupababi; 13 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 503 Calories; 41g Fat (70.3% calories from fat); 2g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 2 1/2 Fruit; 8 Fat. * Exported from MasterCook * Flounder In Wine Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flounder fillets or other fish fillets 3 tomatoes -- sliced 2 teaspoons salt 1 dash pepper 2 tablespoons flour 2 tablespoons butter or margarine -- melted 1/2 cup skim milk 1/2 teaspoon crushed basil 1/2 cup dry white wine Chopped parsley Skin fillets. Sprinkle fillets on both side with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until thick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350 degrees F., for 25 to 30 minutes or until fish flakes easily when tested with a fork. Contributed to the FareShare Gazette by Dancer^; 5 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 322 Calories; 9g Fat (26.9% calories from fat); 45g Protein; 9g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 1334mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Fluffy Dilled Carrots and Parsnips Recipe By :M. J. Smith, R. D. Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- peeled and sliced 2 large parsnips -- peeled and sliced 1/4 cup skim milk 1 tablespoon soft margarine 1/2 teaspoon salt 1/2 teaspoon dried dillweed 1/4 teaspoon onion powder 1/8 teaspoon white pepper In a medium saucepan, bring 2 inches of water to boiling. Add carrots and parsnips. Return to boiling, then reduce heat to a simmer for 20 minutes. Drain vegetables. With an electric mixer on low speed, beat vegetables until smooth. Add milk and margarine during mixing. Stir in seasonings and serve. NUTRIENTS PER 1/2 CUP SERVING Count as 1 bread/starch and 1 vegetable for food exchange eating plans. Source : "Year-Round Low-Fat & No-Fat Holiday Meals in Minutes!" S(Scanned, Formatted & Posted By): "Mary [mnmpoms@ponyexpress.net] March, 2003" Copyright : "©1995 by M. J. Smith, R. D. ISBN 1-56561-074-1; Published by Chronimed Publishing" NOTES : Fellow dietitian Lynda Vokaty contributed this. Bobbie's Note: These were different and truly delicious! Contributed to the FareShare Gazette by Bobbie; 14 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 2g Fat (18.1% calories from fat); 1g Protein; 16g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Four-Chip Double-Nut Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup firmly packed light-brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 2 lightly beaten eggs 1 teaspoon vanilla 1/2 cup lightly salted butter or margarine -- melted and cooled 1/2 cup semisweet chocolate chips 1/2 cup milk-chocolate chips 1/2 cup butterscotch chips 1/2 cup peanut butter chips 1/3 cup chopped walnuts 1/3 cup chopped pecans Preheat oven to 400F; prepare pans. In a bowl mix the first four ingredients; in another bowl mix the next four. Add the dry mix to the wet mix until just combined. Stir in chips and nuts. Spoon in pans and bake for 15-20 minutes or until done. Makes 12 muffins. Note; These muffins freeze well. Contributed to the FareShare Gazette by Dancer^; 25 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 9g Fat (35.8% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Fried Oyster Hot Pot - Korean Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces fresh oysters -- (2 10-oz size jars) 2 tablespoons salad oil 1/4 cup flour 2 eggs -- beaten 1 onion -- julienned 1/2 pound daikon -- julienned 1 medium carrot -- julienned 1/2 pound beef rib eye -- thinly sliced 4 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons minced garlic 1 teaspoon pepper 14 1/2 ounces vegetable broth -- (1 can) 1/4 pound watercress -- cut into 3-inch lengths 2 green onions -- sliced diagonally Clean oysters in salted water; drain. In a skillet, heat the salad oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion, daikon and carrot separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic and the pepper; pour over vegetables and beef. Cover and bring to a boil. Top with oysters, watercress and green onions; cook just until heated. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro, KOREAN RECIPES - AUGUST 1995, The Electric Kitchen & Hawaiian Electric Company, Inc. Contributed to the FareShare Gazette by Chupababi in response to a request; 19 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 19g Fat (51.5% calories from fat); 19g Protein; 22g Carbohydrate; 3g Dietary Fiber; 138mg Cholesterol; 1399mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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