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FareShare Gazette Recipes -- February 2004 - C's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Cajun Pepper Steak
Caribbean Sausage and Peppers

Carrot-Wheat Berry Salad with Cumin and Raisins

Cheddar Bran Muffins

Cheese Corn Tartlet Cups - Venezuelan

Chicken "Fried" Rice
- 5 Pts

Chicken and Broccoli Pie

Chicken and Eggplant Sandwiches

Chicken Chow Mein - 4 Points

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FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                            Cajun Pepper Steak

Recipe By     :Martha Sue Kinnaird, Ruston, LA
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  boneless round steak -- cut into cubes
  2        tablespoons  vegetable oil
  14 1/2        ounces  beef broth -- (1 can)
  14 1/2        ounces  diced tomatoes -- undrained (1 can)
  1                cup  chopped green bell pepper
     1/2           cup  chopped onion
  3                     garlic cloves -- minced
  2          teaspoons  Worcestershire sauce
  1                     bay leaf
     1/2      teaspoon  dried basil
     1/4      teaspoon  Cajun seasoning -- (1/4 to 1/2
                        teaspoon)
     1/8      teaspoon  salt
     1/8      teaspoon  pepper
  2        tablespoons  cornstarch
  2        tablespoons  cold water
                        Hot cooked rice or noodles

In a large skillet, cook beef in oil over Medium heat until browned; drain.
Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire
sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1
hour or until meat is tender. Discard bay leaf.

Combine cornstarch and water until smooth; stir into meat mixture. Bring to
a boil; cook and stir for 2 minutes or until thickened.

Serve over rice or noodles.

Source : "Country Magazine, August-September, 2000, p. 52"
S(mastercook formatting by): "bobbi"
Yield : "4 to 6 servings"

NOTES : "Cajun recipes have become popular across the country, but they've
always been loved here," writes Martha. "See if this recipe doesn't become
a family favorite at your house."

Bobbie Note: This was really delicious! My husband loved it. I cut the
recipe in half.

Contributed to the FareShare Gazette by Bobbie; 23 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 146 Calories; 7g Fat (43.0% calories from 
fat); 6g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 651mg Sodium.  
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Caribbean Sausage and Peppers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  uncooked penne pasta -- about 3 ounces
  1           teaspoon  olive oil -- or vegetable oil
     1/2         pound  fully cooked reduced fat turkey kielbasa
                        sausage
                        cut into 1/2-inch pieces
     1/2        medium  green bell pepper -- sliced
                        [about 1 cup]
  1             medium  onion -- sliced
  1         tablespoon  all-purpose flour
  1         tablespoon  chopped fresh cilantro
     1/4      teaspoon  ground cloves
  1                     mango -- or peach
                        cut into 1/2-inch pieces
  29            ounces  no salt added whole tomatoes -- undrained
                        [Two 14 1/2-ounce cans]

Cook and drain pasta as directed on package.

While the pasta is cooking, heat the oil in a 12 inch non stick skillet
over medium heat.

Cook the sausage, bell peppers, and onion in oil, stirring occasionally,
until the onion is tender.

Stir in the flour, cilantro, cloves, mango and tomatoes, breaking up
tomatoes. Simmer uncovered for 10 minutes.

Serve over pasta.

Makes 6 servings.

Contributed to the FareShare Gazette by Dancer^; 23 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 44 Calories; 1g Fat (17.5% calories from 
fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat.


 
                      * Exported from MasterCook *

           Carrot-Wheat Berry Salad with Cumin and Raisins - CL

Recipe By     : Joan Nathan "Honoring Hanukkah"
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  uncooked wheat berries -- (hard winter wheat)
  1 1/2      teaspoons  salt -- divided
  2             pounds  carrots -- chopped
     1/2           cup  fresh lemon juice
  2          teaspoons  ground cumin
  2          teaspoons  paprika
     1/4      teaspoon  ground red pepper
  2             cloves  garlic -- minced
     1/3           cup  golden raisins
  2        tablespoons  extra virgin olive oil
  3        tablespoons  chopped fresh parsley
  2        tablespoons  chopped fresh cilantro

Place wheat berries and 1/2 teaspoon salt in a medium saucepan; cover with
water to 2 inches above wheat berries. Bring to a boil. Reduce heat, cook,
uncovered, 50 minutes or until wheat berries are tender. Drain.

Cook half of carrots in a large pot of boiling water 2 minutes or until
crisp-tender. Remove with a slotted spoon. Rinse with cold water, and
drain. Repeat procedure with remaining carrots. Combine carrots and wheat
berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper
and garlic. Cover and refrigerate 1 hour or until chilled. Stir in the
raisins and oil and toss well to combine. Sprinkle with parsley and
cilantro. 

Serving size: about 2/3 cup.
Source : "Cooking Light Magazine, December 2003, Page 196"
Copyright : "2003 by Southern Living, Inc."

NOTES : Fresh lemon juice and cumin make a zesty, savory dressing for this
robust salad. Make and chill up to 2 days ahead; sprinkle with herbs just
before serving.

Contributed to the FareShare Gazette by ChupaBabi; 5 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 103 Calories; 4g Fat (30.4% calories from 
fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 438mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1/2 Fat.


 
                      * Exported from MasterCook *

                           Cheddar Bran Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  buttermilk
  1                cup  whole bran
     1/4           cup  shortening
     1/3           cup  sugar
  1                     egg
  1 1/2           cups  flour
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  salt
     1/4      teaspoon  baking soda
  1                cup  grated cheddar cheese

Preheat oven to 400 degrees F.

Pour buttermilk over bran in small bowl, let sit until the bran softens.

Cream shortening and sugar until light and fluffy. Beat in egg.

Sift together flour, baking powder, salt and baking soda.
Add to creamed mixture alternately with milk and bran mixture.
Stir in cheese.

Fill greased muffin pans 2/3 full.

Bake for about 30 minutes.

Makes 12 muffins.

Contributed to the FareShare Gazette by Dancer^; 16 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 170 Calories; 8g Fat (43.0% calories from 
fat); 5g Protein; 19g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 266mg 
Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 
1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                  Cheese Corn Tartlet Cups - Venezuelan

Recipe By     :Posted by Elena Eder
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  cream cheese -- Philadelphia type
  6        tablespoons  butter or margarine
  1                cup  flour
     1/2           cup  white cornmeal -- or yellow cornmeal
     1/2      teaspoon  salt
                        Mozzarella
                        or Queso Blanco cheese

Cream together the cream cheese and the butter or margarine. Add a little
at a time the combined flour and cornmeal and the salt until well blended.
Turn out to a floured surface and knead until the mixture holds together. 

Make 1-inch balls and press each into miniature muffin tins, forming cups
to
line the molds. Bake in a preheated 325F oven for 15 to 20 minutes. 

Fill while warm with small pieces of the cheese. Manchego Cheese is also
good here but it is somewhat hard so should be grated. 

Variation : Cool the corn cups and fill with mashed, salted avocado. (Not
guacamole which I think doesn't allow the real avocado flavor to be
tasted.) 

Source : Venezuela friends, don't remember exactly who because I have been
making these for many years.

Yields about 12

Source :  "http://www.jewishfood-list.com/recipes/appetizers/corncupschees01.htm"
Yield :  "12 tartlets"

Contributed to the FareShare Gazette by ChupaBabi; 11 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 135 Calories; 8g Fat (56.2% calories from 
fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 169mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                       Chicken "Fried" Rice - 5 Pts

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  boneless skinless chicken breast -- cubed
  3              small  scallions -- thinly sliced
     1/2           cup  fresh sweet peas -- or frozen sweet peas
     1/2           cup  carrots -- sliced
  1                bag  Success 10-minute boil-in-bag brown rice
                        cooked and refrigerated until cold
  1                     egg -- lightly beaten
  2        tablespoons  soy sauce
  1         tablespoon  grated ginger root -- (optional)

1. In a medium nonstick skillet, sprayed with nonstick spray, add chicken 
and cook until done, stirring as needed. Add all vegetables except ginger, 
cook until carrot are tender, adding 2 tablespoons water if needed to 
prevent burning of other vegetable while carrots cook. Stir in rice and 
ginger; cook until heated, stirring as needed, 5 to 6 minutes.

2. Push the rice mixture to the sides of the skillet; add the egg to the 
center and cook, stirring constantly, until softly scrambled, about 1 
minute. Continuing to stir, incorporate the rice. Stir in the soy sauce 
and cook about another minute.

Enjoy at just 5 points a serving! 
Yields 2 Servings, 5 points per serving
Source :  "Dotties Weight Loss Zone"

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

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

Per Serving (excluding unknown items): 130 Calories; 3g Fat (21.4% calories from 
fat); 18g Protein; 7g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 1110mg 
Sodium.  Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

                         Chicken and Broccoli Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  frozen chopped broccoli -- thawed and drained
  3               cups  shredded Cheddar cheese
  10            ounces  refrigerated precooked sliced chicken -- chopped
  1                     chopped onion
  3                     eggs
  1 1/3           cups  milk
     3/4           cup  biscuit baking mix
     3/4      teaspoon  salt
     1/4      teaspoon  black pepper

Preheat oven to 400F. Coat a 9-inch deep-dish pie plate with nonstick
cooking spray.

In the pie plate, combine broccoli, 2 cups of cheese, chicken and onion.

In a medium bowl, beat together eggs, milk, biscuit baking mix, salt and
black pepper just until smooth. Pour into the pie plate.

Bake 30-35 minutes or until a knife inserted in the center comes out clean.

Top with remaining cheese and bake 1-2 minutes or until the cheese is just
melted.

Let stand 5 minutes then cut pie into wedges and serve.

Contributed to the FareShare Gazette by Dancer^; 11 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 313 Calories; 23g Fat (65.2% calories from 
fat); 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 160mg Cholesterol; 683mg 
Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat 
Milk; 3 Fat.


 
                      * Exported from MasterCook *

                     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
                        salt
                        coarsely ground pepper
  2          teaspoons  all-purpose flour
  1           teaspoon  dried parsley
  4             medium  skinless boneless chicken breast
  1              large  round load crusty bread
  3        tablespoons  Dijon mustard

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

Cut eggplant lengthwise into 1/2-inch slices. Cut red onion crosswise 
into 1/2-inch thick slices.  Arrange eggplant and onion slice 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 vegetables.

Roast vegetables 10 to 12 minutes, turning them once 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, about 7 minutes. 
Hold knife almost parallel to the work surface and cut each breast half
into 3 slices.

To serve, from center of loaf of bread, cut four 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 the
chicken.

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

Contributed to the FareShare Gazette by Jennie; 8 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 319 Calories; 4g Fat (10.8% calories from 
fat); 57g Protein; 12g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 300mg 
Sodium.  Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Chicken Chow Mein - 4 Points

Recipe By     : Stir-Fry to Szechuan Cookbook W/W 
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  low-sodium chicken broth
  1         tablespoon  cornstarch
  1         tablespoon  reduced-sodium soy sauce
  1           teaspoon  sugar
  1           teaspoon  peanut oil
  4                     scallions -- thinly sliced
  1              piece  peeled gingerroot -- (1 1/2") minced
  1                     garlic clove -- minced
  2                     celery stalks -- thinly sliced
     1/2                red bell pepper -- seeded and diced
  1                cup  bean sprouts
  1 1/2           cups  shredded cooked skinless chicken breast
  1                cup  chow mein noodles

1. In a small bowl, whisk the broth, cornstarch, soy sauce and
sugar until smooth.

2. In a large nonstick skillet or wok, heat the oil. Add the scallions,
ginger and garlic; cook, stirring as needed, until the scallions are
softened, about 2 minutes. Add the celery and pepper; cook,
stirring as needed, until softened, about 5 minutes. Stir in the
bean sprouts and stir-fry until softened, about 1 minute. Add the
chicken and the broth mixture; cook, stirring gently, until the sauce
thickens and coats the chicken, 1-2 minutes. Transfer to a serving
platter and arrange the chow mein noodles around the edge; serve
at once.
 
Serving provides: 1 bread; 1 fruit/vegetable; 1 protein/milk; 1 fat

NOTES : Chow Mein literally means "fried noodles," but there are endless
variations on the theme. This version is typical of what you'll find
at your favorite Chinese take-out restaurant. Serve it with hot rice
on the side.

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

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

Per Serving (excluding unknown items): 108 Calories; 5g Fat (37.9% calories from 
fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 
0 Other Carbohydrates.

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