Recipes Included On This Page Macaroni and Cheese Like a Greek Salad Mediterranean Spinach and Rice - Vegan Mennonite Baked Oatmeal - Vegan Mongolian Lamb Hot Pot Monterey Pumpkin Dip Moroccan Beef & Couscous Mr. Food's Chuck Wagon Buns Muffuletta Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Macaroni and Cheese Like a Greek Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound macaroni 1 1/2 tablespoons fruity olive oil 1 tablespoon wine vinegar 2 ounces feta cheese 4 Kalamata olives -- pitted and quartered or other Greek olives -- (4 to 5) 1/2 teaspoon dried oregano Freshly ground pepper -- to taste Cook macaroni till tender. Drain well. Transfer to a mixing bowl and toss immediately with the olive oil. Add vinegar and toss again. Add the feta, olives, oregano and pepper. (Additional salt probably not necessary because of feta.) Toss again. Serve hot or at room temperature. Contributed to the FareShare Gazette by ChupaBabi; 17 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 9g Fat (26.4% calories from fat); 11g Protein; 45g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 440mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mediterranean Spinach and Rice - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long grain white rice 1 tablespoon olive oil 4 garlic cloves -- finely chopped 1/2 cup Sun-Maid Raisins 1/2 cup Sun-Maid Golden Raisins 1 pound fresh spinach leaves -- washed, dried and coarsely chopped 1 medium red bell pepper -- thinly sliced 1/2 cup crumbled feta cheese 1/2 teaspoon pepper Salt COOK rice according to package directions, omitting oil and salt. HEAT a large skillet or wok over medium heat. ADD oil and garlic. Stir until garlic is light golden brown, about 2 minutes. Add raisins and cook for 1 minute. Add spinach 1/3 at a time, tossing quickly just until each addition begins to wilt. Add cooked rice, red bell pepper, feta cheese and pepper. Stir briefly to combine and season with salt to taste. SERVE immediately or at room temperature. Taste the essence of Mediterranean cuisine ? grains, dried fruits, fresh vegetables and olive oil. Every bite is a step toward better health. SunMaid.com Contributed to the FareShare Gazette by ChupaBabi; 26 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 5g Fat (70.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Mennonite Baked Oatmeal - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups oatmeal 1/2 cup brown sugar -- (1/2 to 1 cup) 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup applesauce 1 teaspoon vanilla 2 eggs -- or Ener-g egg replacer equivalent 1 cup rice milk 1/2 cup raisins -- (1/2 to 1 cup) or blueberries Preheat oven to 350 degrees F. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Stir the wet and dry ingredients together and add the raisins or blueberries. Spread in a 9x9-inch pan lightly sprayed with nonstick spray. Bake 20-30 minutes. Serve as-is or top with some sort of milk. Notes : This turns out almost like a cake. One cup of sugar made it way too sweet for me; I'll use 1/2 cup next time. I did use egg replacer and had good results. I also used rice milk instead of regular cow milk. Maybe soy milk would work just at well. The recipe called for 1/2 cup of nuts too but that would drive the fat content up, so I edited it out for the list. Source : an old Mennonite cookbook. Contributed to the FareShare Gazette by ChupaBabi in response to a request; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 4g Fat (12.9% calories from fat); 9g Protein; 54g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 367mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mongolian Lamb Hot Pot Recipe By :Imperial Mongolian Cooking ... by Marc Kramer Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups lamb stock -- or chicken stock 1/2 pound bean thread noodles 1 pound bok choy -- chopped or 1/2 pound spinach and 1/2 pound Chinese cabbage 10 green onions -- chopped finely on the diagonal 5 pounds lean lamb -- sliced paper thin [this is easier to do if the lamb is partially frozen] 1 teaspoon ginger -- minced 1 teaspoon garlic -- minced 10 eggs -- (optional) **DIPS** Mushroom soy sauce Sesame oil Sesame paste -- or peanut butter Chinese mustard 2 garlic cloves -- ground and mixed with 1 teaspoon sugar Fermented bean curd Chili oil Slice the lamb meat, and prepare the other vegetables. Soak the bean thread noodles in hot water to soften. Lay out the dips and serving dishes. Set up the hot pot according to instructions. Add the lamb stock, ginger and garlic to the cooker and bring to a boil. Add about 1/4 of the vegetables. Once the stock has returned to a boil, the meal can begin. The guests use chopsticks to cook the mutton slices in the boiling water until the color changes (a few seconds), then dip the meat into the dip of their choice. The noodles are added to the broth about halfway through the meal; the remaining vegetables are added as required. It is tradition to poach eggs in the broth at the end of the meal. Finally, dish out the remaining broth for the guests to enjoy. From Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan by Marc Kramer Hallie's Note: It sounds a little strange to "westerners" but the Chinese seem to generally refer to anything fermented as "rotten" so you may find (or have to ask for) the fermented bean curd called rotten bean curd. Contributed to the FareShare Gazette by ChupaBabi; 2 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 5g Fat (50.5% calories from fat); 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Monterey Pumpkin Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces pumpkin -- (1 can) 8 ounces cream cheese -- softened 2 tablespoons finely chopped jalapenos -- plus 3 tablespoons their juice 8 ounces sour cream 4 ounces sliced green chiles 1/4 teaspoon garlic salt 1 medium tomato -- seeded and chopped 2 1/4 ounces sliced ripe olives -- (1 can) 2 green onions -- sliced 1/4 cup finely chopped red onion Combine pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch square baking dish. Combine sour cream, chiles, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Dancer^; 25 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 21g Fat (77.8% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 221mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Moroccan Beef & Couscous Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless top sirloin steak cut 1 to 1 1/2 inches thick 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon cumin -- divided 3/4 teaspoon black pepper -- divided 1 green bell pepper -- cut lengthwise into 1/4-inch strips and cut crosswise once 29 ounces diced tomatoes -- (14 1/2-ounce cans) 2 garlic cloves -- minced 1/2 teaspoon salt 1 cup couscous 1 1/2 cups beef broth -- (14 1/2-ounce can) Trim fat from steak. In a plastic bag, combine olive oil, 1 tablespoon vinegar, 1/2 teaspoon cumin and 1/4 teaspoon black pepper. Add beef and mix until covered with marinade. Refrigerate for 15 minutes, turning once. In a saucepan, combine green pepper, tomatoes, 1 tablespoon vinegar, garlic, 1/2 teaspoon cumin, 1/2 teaspoon black pepper and salt. Bring to a boil over medium heat; simmer until slightly thickened, about 30 minutes. Heat skillet over medium heat. When hot, sear steak until browned on each side. Transfer to ovenproof dish and place in 425 degree oven for 8 minutes (until medium rare). Slice crosswise into 1/4-inch strips. Meanwhile, in a second saucepan bring broth to a boil; stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff couscous with fork and spoon onto large platter. Cover with sauce. Top with strips of beef. Contributed to the FareShare Gazette by Dancer^; 24 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 8g Fat (23.0% calories from fat); 12g Protein; 48g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 771mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mr. Food's Chuck Wagon Buns Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 2/3 cup ketchup 1/4 cup hickory-flavored barbecue sauce 1 tablespoon brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon black pepper 4 Hot dog buns -- split Butter for buns In a large skillet, brown ground beef over medium-high heat; drain. Stir in ketchup, barbecue sauce, brown sugar, chili powder, cumin and black pepper; mix well. Simmer 10 minutes or until flavors are blended. Meanwhile, butter hot dog buns and toast them under the broiler. Spoon the beef mixture onto the toasted buns and serve. Source : "Mr. Food's EasyCooking Magazine-May-June 99" NOTES : This was very good. Even my grandson who doesn't like sloppy Joes, liked this. I told him it was like chili on a bun. I used only half the brown sugar called for. Contributed to the FareShare Gazette by ; 9 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 533 Calories; 33g Fat (55.4% calories from fat); 23g Protein; 36g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 813mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 5 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Muffuletta Sandwich Recipe By :Bon Appetit Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pimento stuffed green olives --chopped 1 cup Kalamata olives -- pitted and chopped 1/4 cup roasted red peppers, drained -- (from a jar) 1/2 cup olive oil 1/4 cup chopped fresh parsley 2 tablespoons white wine vinegar 4 garlic cloves -- minced 1 8 inch round loaf sourdough bread 4 ounces coppacola -- thinly sliced 4 ounces salami -- thinly sliced 6 ounces provolone cheese -- thinly sliced Mix the first seven ingredients in a large bowl. Set olive mixture aside. Using a serrated knife, cut bread horizontally in half. Scoop out bread from each half, leaving 3/4- to 1-inch thick shells. Spoon 3/4 cup olive mixture over cut sides of each bread half (reserving remaining mixture for another use). Layer meats and cheese over olive mixture in bottom half of bread. Place other half of bread, olive side down, atop sandwich. Wrap in foil. Place on large plate. Top with another large plate and weight with heavy skillet. Chill at least one hour and up to six hours. Cut into wedges and serve. Jennie's Note: Usually I serve this on a rosemary focaccia. Contributed to the FareShare Gazette by Jennie; 4 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 623 Calories; 60g Fat (85.9% calories from fat); 15g Protein; 7g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 1619mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates.

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