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FareShare Gazette Recipes -- February 2004 - A's
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* Exported from MasterCook *
15-minute Skillet Cassoulet - 8 pts WW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 serving cooking spray
[5 one-second sprays per serving]
or enough to coat skillet
1 medium onion -- chopped
1 medium garlic clove -- minced
8 ounces Louis Rich Turkey Polska Kielbasa
or similar item -- sliced 1/4-inch
thick
1/4 teaspoon dried thyme
3/4 cup canned chicken broth
30 ounces canned great northern beans -- rinsed and drained
1 1/2 tablespoons canned tomato paste
1/2 cup dried bread crumbs
Preheat broiler.
Coat a nonstick ovenproof skillet with cooking spray and heat. Add onion,
garlic and kielbasa and saute until onion is tender, about 3 to 4
minutes. Add thyme, broth, beans and tomato paste; simmer 10 minutes.
Sprinkle bread crumbs over beans. Place skillet under broiler until bread
crumbs are browned, about 30 seconds.
Yields about 1 3/4 cups per serving.
POINTS | 8
Servings | 4
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy
Satisfy big appetites in a hurry with this French-inspired bean and
sausage meal.
Contributed to the FareShare Gazette by ChupaBabi; 25 February 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 12 Calories; trace Fat (3.7% calories from
fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.
* Exported from MasterCook *
African Vegetarian Stew - Vegan 4 pts
Recipe By :Betty Wedman, M.S.,R.D., Holiday Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small kohlrabies -- peel & cut in chunks
2 sweet potatoes -- peel & cut in chunks
1 large onion -- chopped
2 zucchini -- sliced thick
5 tomatoes -- or 16 oz. canned
15 ounces garbanzo beans -- liquid included
1/2 cup couscous -- or bulger wheat
1/4 cup raisins -- dark or golden
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
3 cups water
or broth -- or mixture of
water and wine
[Nutrition was calculated based on water]
Combine all the ingredients in a large saucepan. Bring to a boil, lower the
heat and simmer until the vegetables are tender, about 30 minutes.
Note : Serve the couscous separately, if desired. Parsnips may be
substituted for the kohlrabi.
Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges
Cuisine : "Diabetic"
From Betty Wedman, M.S.,R.D., Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0
Contributed to the FareShare Gazette by ChupaBabi; 19 February 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 312 Calories; 4g Fat (10.6% calories from
fat); 14g Protein; 59g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 30mg Sodium.
Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
* Exported from MasterCook *
All-Purpose Chili Sauce
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red chili peppers -- washed and dried
2 cups rice vinegar
1/2 cup sugar
1/3 cup salt
1/3 cup sake
1 cup garlic cloves -- peeled
Place all ingredients in a blender or food processor; blend until a thick
paste is formed.
Use to add some pizzazz to stir-fries.
Makes 2 pints.
Contributed to the FareShare Gazette by Dancer^; 19 February 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 52 Calories; trace Fat (1.3% calories from
fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2135mg Sodium.
Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Alpine Lace Mushroom Quesadillas - 1 pt
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup thinly sliced onions
2 1/2 cups cremini mushrooms -- sliced
OR button mushrooms
1/4 teaspoon pepper
4 fat free flour tortillas -- (8-inch)
1 tablespoon butter -- melted
4 slices Alpine Lace® Deli 97% Fat Free Roast Beef
[(1-ounce) cut into strips]
4 slices Alpine Lace® Deli Reduced Fat Provolone
[(1-ounce) cut into strips]
or Mozzarella Cheese
Heat oven to 375F.
Combine onions, mushrooms and pepper in 10-inch skillet. Cook over medium-
high heat, stirring occasionally, until tender (4 to 5 minutes).
Brush 1 side of each tortilla with butter. Place tortillas, buttered-side
down, onto ungreased baking sheet.
To assemble quesadillas, layer each tortilla with 1/4 mushroom mixture, 1/4
roast beef and 1/4 cheese. Fold tortillas in half.
Bake for 10 to 12 minutes or until light golden brown and cheese is melted.
To serve, cut each quesadilla into 4 wedges. Serve warm.
Nutritional Facts: 1 appetizer. Calories 70; Fat 2 g; Dietary Fiber 1 g;
Cholesterol 10 mg; Sodium 130 mg; Carbohydrate 7 g; Protein 5 g
Source : "AlpineLace.com"
S(Formatted by): "Chupa Babi"
Copyright : "Copyright © 1999 Land O'Lakes"
Yield : "16 appetizers"
T(Cooking) : "0:10"
NOTES : Chupa Notes: Substitute sliced chicken or smoked turkey for beef.
Add 1/4 cup chunky salsa, 1/4 sliced black olives, 1/4 diced jalapenos, 1/4
cup diced bell peppers. Mix and divide among the 4 quesadillas to up the
fiber and turn these into entrees.
Contributed to the FareShare Gazette by ChupaBabi; 11 February 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 37 Calories; 3g Fat (69.1% calories from
fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 30mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Apple And Sausage Stuffing
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
1 pound sweet Italian turkey sausage
or pork sausage -- casing removed
2 tablespoons butter
1 large onion -- chopped
4 ribs celery -- diced
2 Granny Smith apples -- cored and chopped
or Delicious apples
2 garlic cloves -- minced
2 teaspoons poultry seasoning - (to 3 teaspoons)
12 cups cubed country-style stuffing mix
or 12 cups multi-grain bread cubes
from a 24-ounce loaf dried overnight
2 cups low sodium chicken broth -- (or more)
Salt
Ground black pepper
Coat a large skillet with cooking spray.
Brown sausage until cooked through. Remove sausage from heat; transfer to a
large mixing bowl. Crumble sausage.
Melt butter in the skillet; saute onion for 2 to 3 minutes, until
translucent. Add celery, apples, garlic and poultry seasoning; cook for 3
to 5 minutes, stirring often. Add apple-vegetable mixture and stuffing mix
or bread to bowl of sausage; mix well. Moisten with chicken broth; season
with salt and pepper.
Let cool completely before stuffing the turkey.
Makes 20 cups.
Contributed to the FareShare Gazette by Dancer^; 24 February 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 25 Calories; 1g Fat (40.3% calories from
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 71mg Sodium.
Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
* Exported from MasterCook *
Apple BBQ Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup catsup
1/4 cup apple juice -- or cider
1/4 cup apple cider vinegar
1/4 cup soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon white pepper
1/3 cup grated peeled apple
1/4 cup grated onion
2 teaspoons grated green pepper
Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1
tablespoon pepper, 1 tablespoon paprika, 2 teaspoons chili powder, 1/2
teaspoon celery salt, 1/2 teaspoon ground red pepper and 1/4 teaspoon dry
mustard before cooking. Baste with 1/2 cup apple juice while cooking. Add
sauce last 15 minutes.
Contributed to the FareShare Gazette by Dancer^; 18 February 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 88 Calories; trace Fat (2.4% calories from
fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1741mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Apricot Dijon Glaze
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups apricot preserves
2 teaspoons lemon juice
1/2 cup Dijon mustard
Combine all ingredients; blend well.
Makes 2 cups.
This simple but delicious glaze is a natural with all pork products; chops,
tenderloins etc. off the grill, either served alongside or used as a baste
the last 10 to 15 minutes on the grill. Excellent also as a glaze on ham,
Canadian bacon and corned beef, brushed over the entire surface and then
"set" in the oven. Good with poultry too.
Contributed to the FareShare Gazette by Dancer^; 29 February 2004.
www.fareshare.net
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* Exported from MasterCook *
Artichoke Ham Bites
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-02 Feb 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 ounces artichoke hearts -- canned, drained
1/2 cup Italian salad dressing, oil and vinegar
type
6 ounces ham -- sliced
Drain artichoke hearts well. Cut each in half lengthwise.
Marinate in oil and vinegar type of Italian dressing for at least 4 hours or
overnight.
Cut ham slices into 1 1/2 by 3-inch strips. Wrap 1 strip around each artichoke
heart piece. Spear with wooden toothpicks to secure ham. (To prevent picks
from browning, soak them in water for at least an hour before inserting into
artichoke biters).
Bake in 425-degree-F. oven for 10 minutes.
Sprinkle with paprika if you wish.
Serve hot.
Contributed to the FareShare Gazette by Dancer^; 23 February 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 108 Calories; 5g Fat (36.9% calories from
fat); 10g Protein; 8g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 617mg Sodium.
Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat.
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