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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.