Recipes Included On This Page Olé Cheese Pockets Olives Tart Veg 11 pts On The Border Pasta Shells Overnight Tuna Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Olé Cheese Pockets Recipe By : Serving Size : 5 Preparation Time :0:40 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 chopped onion 1 8 ounce can tomato sauce 1 tsp. chili powder 1/4 tsp. cayenne pepper 1 can large refrigerated biscuits (10 biscuits) -- (12 ounce) 6 oz. sliced deli American cheese 1. Preheat oven to 400F. In a large skillet over medium-high heat cook and stir ground beef and onion until ground beef is brown. Drain fat. Add tomato sauce and spices to meat in skillet. Cover and simmer 10 minutes. 2. Separate biscuit dough and roll each biscuit into a 5-inch circle. Spoon meat mixture into the center of 5 biscuits. 3. Place a slice of cheese over meat. Top with another biscuit and seal edges well. Place on an ungreased baking sheet. 4. Bake for 10 to 15 minutes or until golden. Cut in half to serve. Preparation Time: 40 minutes Cook Time: 15 minutes Total Time: 55 minutes Source: "Try-Foods International" S(mastercook formatting by): "bobbi" Copyright: "©Copyright 1996-2001 Meijer Stores Limited Partnership" Start to Finish Time: "0:55" T(Baking Time): "0:15" NOTES : Melted slices of American cheese create a luscious layer in these beef- filled, chili-flavored sandwich pockets. Your family will ask for them again and again. Bobbie's Note: The can of refrigerated biscuits I used was Pillsbury whole wheat biscuits and only had 8 biscuits in it. I cut the rest of the recipe in half and made three very large, full pockets, with 2 leftover biscuits. They were delicious. We served with some fresh veggies and soup. Each pocket was a meal. Contributed to the FareShare Gazette by Bobbie; 20 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 24g Fat (72.8% calories from fat); 16g Protein; 5g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 342mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Olives Tart - Veg 11 pts Recipe By :Vegetarian Times, JAN 2004 p. 60 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Tart Shell** 1 1/8 cups flour 1 1/2 teaspoons sugar 1/4 teaspoon salt 1/4 cup cold water 8 tablespoons cold unsalted butter **Tart Filling** 1 tablespoon unsalted butter 3 Spanish onions -- peeled and thinly sliced 6 tablespoons black olive paste 1/2 cup assorted black and green olives -- roughly chopped 6 ounces crumbled goat cheese 1 large fresh sprig rosemary plus 2 more for garnish 1. Preheat oven to 450F. 2. To make Tart Shell: Put flour, sugar and salt in a food processor fitted with a steel blade and pulse to combine. Add water and pulse again. While processor is running, add butter in pieces, one at a time, until dough comes together. Remove dough, form a ball, wrap it in plastic and refrigerate it for 20 minutes. 3. To make Tart Filling: Heat a large cast-iron skillet over medium heat and add butter. Add onions; cook until they are soft and golden, for 10 to 12 minutes. Remove them from heat; set them aside to cool. 4. Remove tart dough from refrigerator, lightly dust a work surface with flour and roll dough out to fit into a 9-inch tart pan. 5. Spread tart shell evenly with olive paste. Add an even layer of reserved onions; sprinkle with chopped olives, goat cheese and rosemary. 6. Bake for 20 to 25 minutes. Remove from heat; garnish with rosemary sprigs and serve. Serving Ideas : An Italian Pinot Grigio, not too tart but fruity and crisp, would go nicely with this tart. Try a chilled Di Lenardo Vineyard Friuli Pinot Grigio. NOTES : This is Todd English’s signature dish. Contributed to the FareShare Gazette by ChupaBabi; 20 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 397 Calories; 19g Fat (42.0% calories from fat); 18g Protein; 40g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 286mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * On The Border Pasta Shells Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 jumbo pasta shells 16 ounces picante sauce -- mild, medium or hot 8 ounces low-sodium tomato sauce 1/2 cup water 1 medium onion -- chopped 1 pound lean ground beef 1 teaspoon chili powder 1 teaspoon cumin 1/4 teaspoon crushed red pepper 1/2 cup finely chopped fresh cilantro -- divided 4 ounces chopped green chiles -- drained (1 can) 3/4 cup shredded Monterey Jack cheese -- divided 3/4 cup shredded cheddar cheese -- divided Sour cream 1/2 cup chopped green onion 1/2 cup chopped black olives 1/2 cup chopped fresh tomatoes Cook pasta according to package directions; drain. Mix picante sauce, tomato sauce and water in small bowl. In a skillet, brown onion and ground beef over medium heat. Remove from heat and drain. Add chili powder, cumin, red pepper, green chiles, 1/4 cup cilantro, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese and 1/2 cup sauce mixture. Pour half of the remaining sauce mixture in the bottom of a 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons meat mixture and place shells in baking dish. Pour remaining sauce mixture over top. Cover with aluminum foil and bake in a preheated 350F. oven for 30 minutes. Top with remaining cheeses; bake uncovered 5 to 10 minutes or until cheese melts. Serve immediately. Top each serving with a dollop of sour cream, green onions, black olives, tomatoes and cilantro. Makes 4 servings. Contributed to the FareShare Gazette by Dancer^; 12 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 708 Calories; 38g Fat (49.2% calories from fat); 39g Protein; 50g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 1292mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 5 Fat. * Exported from MasterCook * Overnight Tuna Casserole Recipe By :Shirley Glaab, Hattiesburg, MS Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces condensed cream of celery soup -- undiluted 1 cup milk 6 ounces tuna -- drained 1 cup uncooked elbow macaroni 1 cup frozen peas 1/2 cup chopped green onions 1 cup shredded cheddar cheese -- divided In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight. Microwave, covered, on high for 15-17 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until melted. Source : "Quick Cooking Magazine, May-June 1998, p. 51" S(MC formatting by): " Gail Shermeyer <4paws@netrax.net>" NOTES : Shirley shares this update of an old-time favorite - comforting tuna casserole. "This may be the easiest tuna macaroni casserole ever," she informs. "I prepare it the night before, and then just pop it in the microwave. There's no need to precook the macaroni, so there's really no fuss." Bobbie's Note: This was very good. Couldn't be easier! I used Low-Fat soup and whole wheat elbow macaroni. Contributed to the FareShare Gazette by Bobbie; 4 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 17g Fat (51.3% calories from fat); 22g Protein; 14g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 841mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.

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