Recipes Included On This Page Barbecue Beef Sandwiches Barbecued Turkey Sandwiches Basbousa - Middle Eastern 11 pts Bean Biscuits - English Bean Cookies 3 pts Bean-and-Roasted-Pepper Burritos Beans and Franks Pot Pie - Veg 7 pts Beef in Guiness - Irish Better than Bailey's Irish Cream - Irish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Barbecue Beef Sandwiches Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef rump roast 3 tablespoons flour 15 ounces tomato sauce 1/2 cup onions -- chopped 1/3 cup brown sugar -- packed 2 tablespoons lemon juice 1 tablespoon beef instant bouillon 1 1/2 teaspoons chili powder 1 garlic clove -- chopped fine 1 teaspoon dry mustard Hamburger buns Rub flour into roast. Place in bottom of crock-pot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns. Source : "www.e-cookbooks.net" Contributed to the FareShare Gazette by leebaf; 11 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; trace Fat (3.9% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 263mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Barbecued Turkey Sandwiches Recipe By :Pamele Siegrist, Fort Recovery, Ohio Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ribs celery -- chopped 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1/3 cup butter or margarine 1/2 cup ketchup 1/4 cup packed brown sugar 3 tablespoons Worcestershire sauce 1 1/2 teaspoons chili powder 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon hot pepper sauce 4 cups shredded cooked turkey 8 hamburger buns -- split, toasted and buttered In a saucepan, saute the celery, onion and green pepper in butter until tender. Add the next 7 ingredients. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add the turkey; heat through. Serve on buns. Description : "Meat/Treyfe" Source : "Taste of Home's Holiday Recipe Card Collection, 2001" NOTES : I have an excellent source for turkey recipes, since many of our neighbors are poultry farmers! These satisfying sandwiches, with their mild tangy sauce, are a great way to use up leftovers. Contributed to the FareShare Gazette by leebaf; 10 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 10g Fat (36.3% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 837mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Basbousa - Middle Eastern 11 pts Recipe By :Najwa Serving Size : 8 Preparation Time :0:10 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 3/4 cup sugar 1 1/4 cups buttermilk 2 cups semolina 1 1/2 teaspoons vanilla 1 tablespoon baking powder 1 1/2 teaspoons baking soda **SUGAR SYRUP** 1 cup sugar 1 cup water 1 lemon -- juice of 1. Preheat oven to 350F. 2. Melt butter, allow to cool to room temperature. 3. Combine sugar and buttermilk in a large bowl. 4. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. 5. Add semolina mixture to buttermilk mixture; mix well then add melted butter and mix well. 6. Spray a 11 x 7-inch pan with cooking spray, pour in the mixture. 7. Let sit for 20 minutes. 8. Bake for 30 minutes, pour sugar syrup over it while still warm. 9. Cut into 8 squares. 10. Serve with tea or coffee. SUGAR SYRUP Combine sugar, water and juice of half a lemon in a saucepan. Bring to a boil. (Boil for 20-25 minutes, mixture should thicken when it cools.) Source : "Oct 20, 2001 at Recipezaar" Start to Finish Time: "1:00" T(Cooking Time): "0:50" NOTES : This is a traditional middle eastern dessert. Semolina is the main ingredient. Contributed to the FareShare Gazette by ChupaBabi; 7 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 18g Fat (44.9% calories from fat); 2g Protein; 47g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 636mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Bean Biscuits - English Bean Cookies 3 pts Recipe By : Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 4 teaspoons baking powder 1 tablespoon granulated sugar 1/2 teaspoon salt 1/3 cup butter or soft margarine 1 cup cooked kidney beans -- white or red 2/3 cup 2% milk Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs. In food processor or blender, puree beans with milk OR mash beans and stir in milk. Stir into dry ingredients all at once to make light soft dough. Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds. Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand. Bake at 400F. for 12 to 15 minutes or until golden brown. Revised after testing Feb 94. Used 1 1/2 cups flour NOT 2 1/2 cups as printed in the book. The 1 cup beans probably replaced 1 cup flour in the original recipe. Contributed to the FareShare Gazette by ChupaBabi; 16 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; trace Fat (5.0% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bean-and-Roasted-Pepper Burritos Recipe By :Working Mother, May 1999 Serving Size : 4 Preparation Time :0:25 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can spicy refried beans 1/2 cup fresh salsa -- in desired spiciness 1 jar roasted red peppers -- drained and sliced 8 small flour tortillas -- or corn tortillas 1 cup shredded Mexican 4-cheese blend 1. Preheat oven to 350 degrees F. Lightly grease 9- by 13-inch baking pan. In medium bowl, combine beans and salsa. 2. For each tortilla, spoon a portion of bean mixture down the center; top with several slices of roasted pepper. Roll up tortilla and place, seam side down, in prepared pan. Repeat process with remaining tortillas. 3. Cover dish with foil; bake 10 minutes. Remove foil; sprinkle with cheese. Bake 5 more minutes or until cheese melts. Serve burritos with additional salsa, if desired. NOTES : Cook up a Spanish-style rice mix to serve with these healthy burritos. Game plan: Start rice cooking, then assemble and bake burritos. For picky eaters, use mild salsa and beans and omit the red peppers. Contributed to the FareShare Gazette by Sandy; 13 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 10g Fat (19.8% calories from fat); 13g Protein; 81g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 689mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Vegetable; 2 Fat. * Exported from MasterCook * Beans and Franks Pot Pie - Veg 7 pts Recipe By : Vegetarian Times Weekly Recipe Online, 02.25.04 Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 large onion -- chopped (1 1/2 cups) 6 cups vegetarian baked beans (2 28-oz. cans) 6 tofu hot dogs -- cut into 1/2-inch chunks 2 teaspoons mustard **Cornmeal Biscuit Topping** 1 1/2 cups unbleached all-purpose flour 1/2 cup fine yellow cornmeal 1 1/2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons cold unsalted butter -- cut into 1/4-inch pieces 3/4 cup buttermilk 1. In 4-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Stir in beans, tofu dogs, mustard and salt and pepper to taste. Reduce heat to low and cook, stirring occasionally, while you prepare topping. 2. Preheat oven to 400F. In medium bowl, mix flour, cornmeal, sugar, baking powder and baking soda. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Make well in dry ingredients. Add buttermilk all at once. Stir just until mixture is blended and dough pulls together. Let dough sit 2 minutes. 3. Dust dough with flour and transfer to floured work surface. Knead 4 or 5 times, then pat into circle as large as the top of Dutch oven. Using sharp knife, cut dough into 2-inch squares. Place dough squares over hot beans. 4. Bake until topping is lightly golden, about 20 minutes. Let cool at least 10 minutes before serving. Serves 10 Egg-free NOTES : Here’s one for the kids and since the filling is made from convenience products, you can put it together in no time. This makes a great casual Friday night dinner. Contributed to the FareShare Gazette by ChupaBabi; 16 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 2g Fat (43.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 168mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beef in Guiness - Irish Recipe By : A little Irish cookbook by John Murphy Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds shin of beef 2 large onions 6 medium carrots 2 tbsp seasoned flour A little fat or beef dripping 1 cup Guiness and water mixed 1 sprig parsley Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes. Source : "From A little Irish cookbook by John Murphy" S(Formatted by): "Chupa Babi" NOTES : The Guiness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderise the tough but flavoursome meat. Contributed to the FareShare Gazette by ChupaBabi; 21 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (4.5% calories from fat); 2g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 3 Vegetable. * Exported from MasterCook * Better than Bailey's Irish Cream - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons boiling water -- (2 to 3) 1 tablespoon instant coffee 1 can sweetened condensed milk 1/3 pint whiskey -- (to taste, 1/3 to 1/2) 1 carton heavy cream -- (small carton) Mix. Source : ""Audrey F Bancroft", Gaelic language list" S(Formatted by): "Chupa Babi" Contributed to the FareShare Gazette by ChupaBabi; 22 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2143 Calories; 115g Fat (56.0% calories from fat); 29g Protein; 173g Carbohydrate; 0g Dietary Fiber; 430mg Cholesterol; 481mg Sodium. Exchanges: 1/2 Non-Fat Milk; 23 Fat; 11 Other Carbohydrates.

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