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FareShare Gazette Recipes -- February 2004 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Baked Oatmeal (01)
Baked Oatmeal (02)

Baked Oatmeal with Powdered Milk and Banana

Beef and Andouille Burgers

Beef Curry with Toasted Spices (CL)

Bistro Chicken and Eggplant Sandwiches

Black Bean Purée w/ Cumin Croutons, Bermuda Onion & Sour Cream Garnish

Blender Buckwheat Crepes

Bourbon Chicken - 5 pts

Buckwheat Granola Scones

Bulger Wheat and Fruit Stuffing

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FareShare Gazette Recipes.

 
                      * Exported from MasterCook *

                            Baked Oatmeal (01)

Recipe By     :Adapted from "Better Homes and Gardens"
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  regular rolled oats
     1/4           cup  oat bran
     1/4           cup  steel-cut oats
  2          teaspoons  baking powder
     1/2      teaspoon  salt
     1/2      teaspoon  ground cinnamon -- *
     1/4           cup  granulated sugar
     1/4           cup  packed brown sugar
  2               cups  milk
  1                     egg -- beaten
     1/3           cup  applesauce
     1/4           cup  cooking oil
  2               cups  fresh fruit -- **
                        Plain or vanilla yogurt
                        or milk or cream

Preheat oven to 400 degrees F. Lightly grease 2-quart soufflé dish.

In large bowl, combine first 8 ingredients*** and mix with a wire whisk;
set aside.

In medium bowl, combine next 4 ingredients. Add to oat mixture and stir
until just combined. Place mixture into baking dish. Bake uncovered for 20
minutes. Remove from oven to stir mixture and gently fold in fruit. Bake,
uncovered, for another 20 minutes more or until top is lightly browned.

Spoon into bowls. Serve with yogurt, milk or cream.

Makes 6 to 8 servings.

* I prefer using freshly grated nutmeg.

** My family's favorite combination so far is 1 cup mashed bananas and 1
cup drained canned peaches. The recipe suggests: blueberries; chopped
strawberries; apples or pears -cored; peeled and chopped; 4 ripe mashed
bananas; cranberries or 1 cup dried fruit (raisins, cranberries or figs).

*** To save some time in the morning, I combine my dry ingredients the
night before.

This recipe makes 6 servings, which means my family has it for 2 days. On
the second day I reheat the oatmeal in the microwave with a little milk
mixed in.

Carroll Pellegrinelli

Adapted from "Better Homes and Gardens"

Source : http://baking.about.com/cs/forbreakfast/a/bakedoatmeal.htm

Contributed to the FareShare Gazette by Dee in response to a request;
13 February 2004.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 230 Calories; 13g Fat (47.9% calories from 
fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 394mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 
1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                            Baked Oatmeal (02)

Recipe By     : Our Hearts Inn Colorado Springs, Colorado
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  oatmeal
     3/4           cup  brown sugar
  1                cup  margarine
  2                     eggs
  2               cups  milk
  2          teaspoons  baking powder
  1           teaspoon  salt

Mix all ingredients together into a 13x9-inch buttered pan.

Bake at 375 degrees F. for 25 minutes.

Author's note - I like to add dried fruits and nuts and pour into small
ramekins for baking and serving individually. My guests enjoy this very
much and one stated "It's like a large baked oatmeal cookie for breakfast."
I serve fried apples on top of this. Our Hearts Inn

Busted by Lori K

NOTES : Posted to Recipelu Feb.2, 1998 by palgreen@hiwaay.net (Perry Greene).

ps.  I omitted the fruit and nuts because of a picky teenager ;-).

Contributed to the FareShare Gazette by ChupaBabi in response to a request;
13 February 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 567 Calories; 37g Fat (57.8% calories from 
fat); 11g Protein; 49g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 940mg Sodium.  
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 
1 Other Carbohydrates.


 
                      * Exported from MasterCook *

               Baked Oatmeal with Powdered Milk and Banana

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  oatmeal
     1/4           cup  milk powder
  1                     banana -- mashed
  1 1/2           cups  hot water

Preheat Oven to 350 degrees F.

Place ingredients in a small casserole in the order listed. Bake 20
minutes.

Variation

Replace banana with: 2 tablespoons raisins; 1/4 cup coconut; sprinkle with
cinnamon. Bake 20 minutes.

Source : SOAR

Contributed to the FareShare Gazette by ChupaBabi in response to a request;
13 February 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 192 Calories; 3g Fat (12.5% calories from 
fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  
Exchanges: 2 Grain(Starch); 1/2 Fruit; 1/2 Fat.


 
                      * Exported from MasterCook *

                        Beef and Andouille Burgers

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     oil packed sun dried tomatoes -- drained
     1/2           cup  mayonnaise
  1         tablespoon  whole grain Dijon mustard
  8             ounces  Andouille sausages -- cut
                        into 1-inch pieces
  2 1/2         pounds  ground beef
  2              large  shallots -- minced
  2          teaspoons  salt
  2          teaspoons  ground black pepper
  1           teaspoon  fennel seeds -- crushed
  6              large  hamburger buns
  6             slices  red onion -- 1/3 inch thick
                        olive oil
  1                cup  coarsely grated Asiago Cheese
  1                jar  roasted red peppers

Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. 
Transfer to small bowl.

Finely chop Andouille sausages in processor. Transfer to large bowl. Add beef, 
shallots, salt, pepper and crushed fennel seeds. Stir with fork just until well 
blended. Form mixture into six 1-inch thick patties.

Prepare barbecue. Grill hamburger buns until golden. Brush onion slices with 
oil, sprinkle with salt and pepper. Grill until golden, about 7 minutes per 
side. Grill hamburgers to desired doneness, about 5 minutes per side for 
medium-rare. Sprinkle cheese over top of burgers.

Spread cut sides of hamburger buns with sun-dried tomato mayonnaise. Top 
bottom halves with hamburgers, then red peppers. Top with onion slices.

Cover with top halves of buns.

Description : "Bon Appetit 2002"

Contributed to the FareShare Gazette by Jennie; 7 February 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 5455 Calories; 410g Fat (67.3% calories from 
fat); 225g Protein; 223g Carbohydrate; 27g Dietary Fiber; 1003mg Cholesterol; 7141mg 
Sodium.  Exchanges: 8 1/2 Grain(Starch); 27 Lean Meat; 15 1/2 Vegetable; 56 Fat.


 
                      * Exported from MasterCook *

                   Beef Curry with Toasted Spices (CL)

Recipe By     : Cooking Light Magazine, September 2003, Page 180
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Beef:
  1         tablespoon  Homemade Curry Powder -- (page 104)
  1 1/2      teaspoons  salt
  2          teaspoons  freshly ground black pepper
  3 1/2         pounds  beef stew meat, trimmed and cut into
                        bite-sized pieces
                        Toasted Spices:
  2        tablespoons  coriander seeds
  1         tablespoon  cumin seeds
  2          teaspoons  fenugreek seeds
  3                     whole cloves
  1                     (1-inch) cinnamon stick, broken
  2                     dried hot red chiles
  3                     bay leaves
  2        tablespoons  sugar
     1/2      teaspoon  ground cardamom
     1/4      teaspoon  salt
                        Remaining Ingredients:
  1         tablespoon  olive oil -- divided
  3               cups  vertically sliced onion
  3        tablespoons  minced peeled fresh ginger
     1/4           cup  minced garlic
  2        tablespoons  Hungarian sweet paprika
  2               cups  plain low-fat yogurt
  1 1/2           cups  low-salt beef broth
  1                cup  chopped red bell pepper
     1/2           cup  minced fresh cilantro
     1/2           cup  tomato puree

To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover
and chill 2 hours, tossing occasionally.

To prepare toasted spices, heat a non-stick skillet over medium-high heat.
Add coriander and next 6 ingredients (coriander through bay leaves); cook 1
minute or until fragrant, shaking pan constantly. Place coriander mixture,
sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and
process until finely ground.

Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of
beef mixture; saute 5 minutes or until browned on all sides. Remove from
pan with a slotted spoon. Repeat procedure with remaining oil and beef
mixture; remove from pan. Reduce heat to medium. Add onion and ginger to
pan; cook 6 minutes or until onion is tender, stirring occasionally. Add
the toasted spice mixture, garlic and paprika; cook 1 minute, stirring
constantly. Add beef, yogurt and remaining ingredients; bring to a boil.
Cover, reduce heat and simmer 1 hour and 30 minutes or until the beef is
tender.

Yield 12 servings (serving size: about 1 cup).

NOTES : You can also prepare this recipe with cubed leg of lamb. Fenugreek
seed is a common spice in Indian food. Find it at an ethnic grocery such a
World Market or order online at www.americanspice.com.

Contributed to the FareShare Gazette by ChupaBabi; 4 February 2004.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 65 Calories; 2g Fat (29.6% calories from 
fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 387mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                  Bistro Chicken and Eggplant Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  eggplant
  1             medium  red onion
  1           teaspoon  dried basil
                        Balsamic vinegar
                        Olive oil or salad oil
                        Coarsely ground pepper
  2          teaspoons  all-purpose flour
  1         tablespoon  dried parsley
  4             medium  skinless boneless chicken breast
  1                     loaf  crusty bread -- (large loaf)
  3        tablespoons  Dijon mustard

Preheat oven to 500F. Spray 15 1/2- x 10 1/2-inch jelly rolls pan with
nonstick cooking spray.

Cut eggplant lengthwise into 1/2-inch-thick slices. Cut red onion crosswise
into 1/2-inch-thick slices. Arrange eggplant and onion in 1 layer in jelly
roll pan.

In cup, mix basil with 2 tablespoons balsamic vinegar, 1 tablespoon olive
or salad oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Brush half of
balsamic vinegar mixture over the eggplant and onion.

Roast vegetables 10 to 12 minutes, turning them one and brushing with
remaining balsamic vinegar mixture, until tender and they begin to brown.

Meanwhile, on sheet of waxed paper, mix flour, parsley flakes, 1/2 teaspoon
salt and 1/4 teaspoon pepper; use to coat chicken breast halves.
In 12-inch skillet over medium high heat, in 1 tablespoon hot olive or
salad oil, cook chicken until golden brown on both sides and juices run 
clear when pierced with a knife, turning chicken once. Hold knife
almost parallel to the work surface and cut each breast into 3 slices.

To serve, from center of loaf of bread, cut 4 3/4-inch-thick slices
(reserve remaining bread for use another day). Top bread with eggplant
slices slightly overlapping, onion slices separated into rings and
chicken.

In cup, mix Dijon mustard with 1 1/2 teaspoons balsamic vinegar; drizzle
over chicken and serve.

Contributed to the FareShare Gazette by Jennie; 14 February 2004.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 320 Calories; 4g Fat (10.8% calories from 
fat); 57g Protein; 13g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 301mg 
Sodium.  Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

  Black Bean Purée with Cumin Croutons, Bermuda Onion and Sour Cream Garnish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Cumin Croutons**
     1/4                loaf  Cuban bread
     1/2    tablespoon  olive oil
  2                     garlic cloves -- chopped
                        Salt and pepper
     1/2    tablespoon  cumin
                        **Black Bean Puree**
  1              pound  black beans -- soaked overnight
                        and drained
  1                cup  red wine
  1                cup  beef broth
  2                     bay leaves
  1         tablespoon  fresh oregano
  3                     garlic cloves -- crushed
  1              bunch  Italian parsley
  1 1/2    tablespoons  olive oil
     1/2         large  green bell pepper -- seeded and diced
  1              large  Bermuda onion -- diced
  1              stalk  celery -- diced
                        Salt and pepper to taste
     1/4                tasso -- cut
                        into 1 1/2-inch cubes
  1         tablespoon  cumin
  1         tablespoon  red wine vinegar
                        Sour cream -- for garnish
                        Finely chopped garlic -- for garnish

For the Croutons

Preheat oven to 450 degrees F.

Dice bread into 1/4-inch squares, place on baking sheet spread with olive
oil and chopped garlic. Toss cubes on sheet to coat with the oil and
garlic. Salt and pepper. Sprinkle with cumin and place sheet in oven for
about 5 minutes.

For the Purée

Place black beans in medium to large stock pot and cover with red wine,
beef broth, and, if necessary, water to cover them about 1 to 1 1/2 inches
above the level of the beans.

Make an herb sachet by placing bay leaves, fresh oregano, 2 crushed but
still whole cloves of garlic and 1/2 bunch flat leaf parsley in center of
8-inch cheese cloth square. Pull all corners above the herbs, cinch and
twist cloth loosely above the herbs and tie with butcher twine to form a
pouch. Place in pot with the beans.

In medium to large skillet, heat 1 tablespoon of the olive oil until very
hot. Add the bell pepper, 3/4 of the onion, celery, and crushed garlic (1
clove) and sauté briefly about 2 minutes. Season with salt and pepper.
Remove from skillet and set aside.

To the skillet add the tasso and sauté until the fat is rendered. (Do not
cook thoroughly.) Drain the fat. Add sautéed ingredients to pot and season
with cumin, salt and pepper; bring to boil over high heat, then reduce heat
to medium-low, cover and cook until beans are tender (about an hour; longer
if necessary). Remove from heat; take out herb sachet and pieces of tasso
from pot, discard. Check for salt and pepper.

Transfer 1/2 of bean soup to blender and purée until smooth, leaving top of
blender partially open for heat to escape.

Return puree to pot and repeat process with second 1/2 of soup. Simmer
purée while adding remaining 1/2 tablespoon of olive oil and 1 tablespoon
red wine vinegar.

Divide purée into bowls and garnish with croutons, a dollop of sour cream
the remaining Bermuda onion, and finely chopped garlic.

Serve hot.

Makes 4 to 6 servings.

Contributed to the FareShare Gazette by Dancer^; 17 February 2004.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 541 Calories; 9g Fat (15.8% calories from 
fat); 29g Protein; 80g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 387mg 
Sodium.  Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 
0 Other Carbohydrates.


 
 
                      * Exported from MasterCook *

                         Blender Buckwheat Crepes

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
  1                cup  milk
  3                     eggs
     1/2           cup  buckwheat flour
     2/3           cup  white flour
     1/2      teaspoon  salt
  3        tablespoons  melted butter

TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in
order given, and blend briefly at medium speed. Stop and scrape down the
sides of the blender jar; then blend for another 5 seconds or so. Pour out
the batter into a bowl, cover and let rest for 1 hour before using.

To make batter by hand, beat the eggs slightly, add milk, water, salt and
melted butter, then gradually whisk in flours. Pour the batter through a
strainer and let sit for 1/2 hour before using.

To cook crepes, melt a little butter in a crepe pan and cook. As buckwheat
has an enormous capacity to absorb liquid, you might find it necessary to
thin the batter with more milk or water.

Buckwheat pancakes are great but here's something a little more elegant:
buckwheat crepes. Serve them with melted  butter and cinnamon sugar.

Chupa Note: These freeze beautifully between layers of wax paper. The
buckwheat gives them enough heft to be a brunch or dinner entrée, stuffing
with veggies and cheese or a mustard spiced white sauce. In Normandy, I had
them stuffed with fresh apples sautéed in butter and cinnamon, tossed with
walnuts. Simple and superb.

Contributed to the FareShare Gazette by ChupaBabi; 27 February 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1156 Calories; 58g Fat (45.1% calories from 
fat); 41g Protein; 119g Carbohydrate; 9g Dietary Fiber; 687mg Cholesterol; 1718mg Sodium.  
Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 1 Non-Fat Milk; 10 Fat.


 
                      * Exported from MasterCook *

                         Bourbon Chicken - 5 pts

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless skinless chicken breasts -- (4 pts. each)
  1           teaspoon  ground ginger
  4             ounces  soy sauce
     1/2         small  onion -- minced
  16           packets  Splenda
  1         tablespoon  molasses -- (1 pt.)
     1/4           cup  bourbon -- (5 pts.)
     1/2      teaspoon  garlic powder
                        family size bag of frozen broccoli florets
                        (or fresh) -- optional
  2        tablespoons  cornstarch -- (1 pt.)

Mix together all ingredients except for chicken in a medium sized bowl.

Place chicken breasts in dish large enough to lay all chicken breasts flat.
Pour liquid over chicken and cover dish with foil. Place dish in
refrigerator and marinate over night. Turn chicken over onto other side at
least once during marinade time.

Remove each piece of chicken from marinade and slice or cut into squares.

Put chicken and marinade sauce into heated large skillet or wok (I used a
turbo-cooker) along with broccoli. Cook, stirring frequently, until chicken
is cooked through. Mix cornstarch with about ¼ cup of water until
dissolved.

Pour cornstarch mixture into chicken mixture and continue cooking until
sauce thickens somewhat. 

Serve over rice.

Serves 4; 5 pts. each (with sauce) (rice points not included in
calculation)

Source :  "Dotties Weight Loss Zone"

Contributed to the FareShare Gazette by ChupaBabi; 3 February 2004.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 346 Calories; 3g Fat (9.1% calories from 
fat); 56g Protein; 11g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 1777mg Sodium.  
Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Buckwheat Granola Scones

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  all-purpose flour
     2/3           cup  buckwheat flour
     1/4           cup  packed brown sugar
  2 1/4      teaspoons  baking powder
     1/3           cup  butter -- chilled; cut up
     1/3           cup  milk
  1              large  egg
  1           teaspoon  vanilla extract -- or maple extract
  1 1/2           cups  granola -- homemade preferred

Preheat oven to 375 degrees F.; lightly butter a cookie sheet.

In a large bowl, stir together the flours, brown sugar and baking powder.
Add the butter. Using a pastry cutter, cut in the butter until the mixture
is the texture of cornmeal. (Or do it the old fashioned way: two forks and
a lot of wrist action!)

In a separate bowl, mix the milk, egg and vanilla extract. Stir into the
flour mixture. The dough will be sticky. With lightly floured hands, knead
in the granola. Use an ice cream scoop or 1/3-cup measure to spoon the
dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake
for 20 to 25 minutes or until a toothpick inserted in the center comes
out clean.

Remove from the oven and place on wire racks. Serve warm or cold.

Recipe from:  Shaw's Fancy in Annapolis, Maryland.

Source : American Country Inn and Bed & Breakfast

Chupa Notes: This is a very forgiving recipe. It gives you a lot of play
room. I've added raisins, nuts, coconut, jalapenos & cheese, crushed
butterscotch, though not ALL at the same time! Have fun.

Contributed to the FareShare Gazette by ChupaBabi; 27 February 2004.
www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 2648 Calories; 122g Fat (40.5% calories from 
fat); 59g Protein; 346g Carbohydrate; 32g Dietary Fiber; 364mg Cholesterol; 1869mg 
Sodium.  Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 23 1/2 Fat; 
4 Other Carbohydrates.


 
                      * Exported from MasterCook *

                     Bulger Wheat and Fruit Stuffing

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  bulger wheat
     1/2           cup  apple juice
     1/4           cup  dried apples
  10                    dried apricots
     1/4           cup  raisins
  8             ounces  seasoned bread stuffing
     1/4           cup  toasted pine nuts -- or pecans
     1/2           cup  fat-free and low sodium chicken broth
                        [1/2 to 3/4 cups]
                        Salt and pepper for seasoning

Bring 2 quarts of salted water to a boil. Add the bulger wheat, bring back
to a boil. Lower heat just enough so that the pot doesn't spill over and
cook for 15 minutes.

While the bulger is cooking, pour the apple juice into a micro-safe
measuring cup. Chop the apples and apricots. Add the apples, apricots and
raisins to the apple juice stirring to combine. Microwave at full power for
1 minute and set aside.

Drain the bulger wheat and return to the pot. Stir in the bread stuffing,
apples, apricots, raisins and pine nuts. Stir in just enough chicken broth
to moisten the bread. Season to taste with salt and pepper. Heat in the
microwave for 3-4 minutes.

The stuffing can be made 2 days ahead and stored in the refrigerator.

Contributed to the FareShare Gazette by Dancer^; 18 February 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 4146 Calories; 12g Fat (2.4% calories from 
fat); 81g Protein; 1020g Carbohydrate; 130g Dietary Fiber; 5mg Cholesterol; 6167mg 
Sodium.  Exchanges: 10 1/2 Grain(Starch); 57 Fruit; 1 Fat.

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