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Recipes Included On This Page

Salmon Fillets with Mustard Glaze
Salsa Mac & Beef
Sautéed Spinach with Crème Fraiche
Shrimp & Vegetable Pasta
Sour Cream Cole Slaw - Hungarian Tejfeles Kaposztasalata
Southern Vanilla Custard Sauce
Southern Vanilla Sauce
Special Cereal Bread - ABM 3 pts
Strawberry Yogurt Pound Cake
Stuffed Apple Salad
Stuffed Hot Peppers
Stuffed Jalapeños
Sweet 'n' Spicy Barbecued Brisket
Swiss Plum Kuchen

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* Exported from MasterCook * Salmon Fillets with Mustard Glaze Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 salmon fillets -- each 3/4-inch thick 1 cup chicken broth 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard with seeds 2 teaspoons packed brown sugar Prep/Cook Time: 20 minutes. HEAT oil in skillet. Add salmon, skin side-up; cook until browned, about 5 minutes. Turn salmon and season with coarsely ground pepper. ADD 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Remove salmon and keep warm. ADD remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 minutes or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon. Serves 4. Contributed to the FareShare Gazette by Polly; 29 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 10g Fat (36.1% calories from fat); 35g Protein; 3g Carbohydrate; 0g Dietary Fiber; 88mg Cholesterol; 306mg Sodium. Exchanges: 5 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Salsa Mac & Beef Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 28 ounces Swanson Beef Broth -- (two 14-oz. cans) 3 cups uncooked shell pasta OR 2 cups elbow pasta 1 can Campbell's Cheddar Cheese Soup 1/2 cup Pace Chunky Salsa COOK beef in skillet until browned, stirring to separate meat. Pour off fat. ADD broth. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes or until pasta is done, stirring often. ADD soup and salsa. Heat through, stirring occasionally. Serves 4. Contributed to the FareShare Gazette by Polly; 30 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 30g Fat (78.2% calories from fat); 19g Protein; 0g Carbohydrate; 0g Dietary Fiber; 96mg Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Lean Meat; 4 1/2 Fat.

* Exported from MasterCook * Sautéed Spinach with Crème Fraiche Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces fresh baby spinach 2 tablespoons garlic -- mashed or finely chopped 2 tablespoons extra-virgin olive oil 1 teaspoon sea salt -- (or to taste) 1/4 teaspoon freshly ground black pepper -- (or to taste) 1/4 cup crème fraiche -- (optional, recipe below) 1. Wash and stem spinach. Drain well. Saute spinach and garlic in oil over medium heat for about five minutes or until tender. Don't let the garlic brown or over cook the spinach. 2. Divide the spinach on two plates and spoon on the creme fraiche; season to taste with salt and pepper. Serve at once. Crème Fraiche: 1 cup whipping cream 1 tablespoon sour cream 1/4 cup Splenda 1 teaspoon vanilla Mix ingredients together and whisk until foamy. Refrigerate until ready to use. Store extra in an airtight container in the refrigerator. Mark the top of the container with the "use by" date on the whipping cream carton. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 20 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 22g Fat (90.4% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 955mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

* Exported from MasterCook * Shrimp & Vegetable Pasta Recipe By :The New Basics Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds large shrimp -- peeled & deveined 1 teaspoon salt 2 yellow peppers -- 1/4-inch dice 1/2 cup fresh lemon juice 2 red peppers -- 1/4-inch dice 1 cup olive oil 6 plum tomatoes -- 1/2-inch dice 1 tablespoon olive oil 1/2 cup fresh dill -- chopped 1/4 teaspoon hot chile oil 2 teaspoons dried tarragon 1 head broccoli -- cut small 2 tablespoons chopped shallots 1 1/2 cups cooked peas 1/2 teaspoon dried red pepper flakes 1 pound linguine 1 teaspoon coarsely ground black pepper At least 2 hours ahead, bring a large pot of water to a boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1 cup olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate. When you are ready to serve, bring a large pan of water to a boil. Drop in the broccoli and cook 1 minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp and vegetables, set aside. Bring a large pot of water to a boil. Add the remaining 1 tablespoon olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegetable sauce. Serve at once. From The New Basics Cookbook Contributed to the FareShare Gazette by Dancer^; 15 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 885 Calories; 43g Fat (43.2% calories from fat); 47g Protein; 80g Carbohydrate; 9g Dietary Fiber; 230mg Cholesterol; 716mg Sodium. Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 1/2 Fat.

* Exported from MasterCook * Sour Cream Cole Slaw - Hungarian Tejfeles Kaposztasalata Recipe By :June Meyer - Authentic Hungarian Heirloom Recipes Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cabbage head 1/2 small onion 2 tablespoon chopped green pepper 3 tablespoons good white vinegar 16 ounces real sour cream 1 teaspoon sugar Salt and pepper Paprika Slice cabbage head into slaw. Place slaw into bowl. Mince 1/2 small onion and add to bowl. Add 2 tablespoons chopped green pepper. Add 3 tablespoons white vinegar. Add 16 ounces real sour cream. Add 1 teaspoon sugar. Add salt, about 1/2 teaspoon. Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp. Taste, add more salt if needed. Add more vinegar if more "bite" is wanted. Sprinkle paprika on top for beauty. Refrigerate till serving time. Good the next day also. NOTES : There are two kinds of cole slaw served in Hungarian households. One is the oil and vinegar slaw that is usually served in Winter, and the other is this recipe for sour cream cole slaw that does not contain any oil. It is a light, refreshing slaw, creamy and zesty. A perfect salad to accompany a summer meal. Contributed to the FareShare Gazette by ChupaBabi; 2 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 3g Fat (7.3% calories from fat); 14g Protein; 59g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 166mg Sodium. Exchanges: 10 Vegetable; 1/2 Other Carbohydrates.

* Exported from MasterCook * Southern Vanilla Custard Sauce Recipe By : Serving Size : 10 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups half-and-half 1 vanilla bean 3 large eggs 1/4 cup granulated sugar 1/4 teaspoon salt Place the half-and-half and the vanilla bean in the top of a double boiler. Heat to the boiling point, then remove from heat and remove the vanilla bean. Slit the bean open and scrape the seeds out into the half- and-half. (At this point you can dry off the bean and use it to flavor granulated sugar.) Beat eggs with a fork, then add sugar and salt. Mix well, and add a few tablespoons of hot half-and-half to warm the eggs. Put half-and-half back over barely simmering water and stir in the warmed egg mixture. Continue to cook, stirring constantly, until the custard coats spoon. Remove pan from the heat and press a sheet of wax paper or plastic wrap onto the surface of the custard to keep a film from forming. Allow to cool completely before refrigerating. Makes about 2-1/2 cups. Source : "RecipeGoldmine" S(Formatted by): "Chupa" Yield : "2 1/2 cups" NOTES : Serve this on pound cake or over warm fruit. Contributed to the FareShare Gazette by ChupaBabi in response to a request; 3 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 1g Fat (30.4% calories from fat); 2g Protein; 5g Carbohydrate; 0g Dietary Fiber; 56mg Cholesterol; 70mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Southern Vanilla Sauce Recipe By :Southern Foods @ about.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 tablespoon cornstarch 1 cup boiling water 2 tablespoons butter 1 teaspoon vanilla extract 1 dash salt In small saucepan combine sugar and cornstarch. Stir in 1 cup boiling water. Simmer, stirring constantly, for 5 minutes. Stir in 2 tablespoons butter, vanilla extract and salt; blend well. Serve vanilla sauce warm with your favorite pudding or other dessert. Source : "http://southernfood.about.com/library/rec03/bl30120o.htm" S(Formatted by): "Chupa" Contributed to the FareShare Gazette by ChupaBabi in response to a request; 3 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 633 Calories; 23g Fat (32.2% calories from fat); trace Protein; 108g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 509mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Fat; 6 1/2 Other Carbohydrates.

* Exported from MasterCook * Special Cereal Bread - ABM 3 pts Recipe By :BJ Serving Size : 15 Preparation Time :0:15 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups high protein crisp rice and wheat cereal 1 1/4 cups warm water -- (110 degrees F) 1 tablespoon honey 1 tablespoon molasses 1 teaspoon salt 1 tablespoon butter -- softened 2 cups bread flour 2 cups whole wheat flour 1 1/2 teaspoons active dry yeast Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select normal cycle; press Start. Amount Per Serving - Calories: 147; Total Fat: 1.4g; Dietary Fiber: 2.6g; Cholesterol: 2mg; Sodium: 190mg; Total Carbohydrates: 29.3g; Protein: 5.2g Source : "Allrecipes" Yield : "1 -1 1/2 lb loaf" Start to Finish Time: "2:30" T(Cooking Time): "0:40" NOTES : An easy, yet healthy, delicious bread for bread machines. I just put it together one day and loved it! BJ Contributed to the FareShare Gazette by ChupaBabi; 10 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 1g Fat (9.0% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 152mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Strawberry Yogurt Pound Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter -- softened 1 cup sugar 4 eggs 6 ounces strawberry yogurt -- (low fat can be used) 1/4 teaspoon almond extract Stir together the flour, baking powder and salt. Set aside. In large mixing bowl, beat together butter and sugar at medium speed until light and fluffy. Thoroughly blend in eggs, yogurt and almond extract. Add flour mixture, 1/2 cup at a time, beating on low speed just until blended. Pour mixture into greased and floured 9- x 5-inch loaf pan. Bake in preheated 325 degree F. oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely. Makes 8 to 10 servings. Contributed to the FareShare Gazette by Dancer^; 15 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 15g Fat (35.3% calories from fat); 7g Protein; 53g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 413mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

* Exported from MasterCook * Stuffed Apple Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ripe red apples 2 tablespoons mayonnaise 2 tablespoons lemon juice 3 tablespoons chopped nuts 1/4 teaspoon salt Hollow out apples, leaving thinnest shell possible. Cut 1/2-inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes; marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce. Contributed to the FareShare Gazette by Dancer^; 4 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 38g Fat (86.7% calories from fat); 5g Protein; 8g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 692mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 4 1/2 Fat.

* Exported from MasterCook * Stuffed Hot Peppers Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound prawns -- shelled & de-veined 3 Chinese dried mushrooms 2 scallions -- (green onions) 3 water chestnuts 3 ounces ground pork 1/2 teaspoon sesame oil 2 teaspoons light soy sauce -- or fish sauce 1 tablespoon cornstarch -- (1 to 2) 3 Anaheim chile peppers -- split lengthwise and de-seeded Peanut oil for cooking in wok OR flat cast iron frying pan Soak mushrooms in hot water until softened, about half an hour or longer. Remove hard stems and squeeze water out, then mince with the shrimp, scallions and water chestnuts; mix well with the sesame oil and soy sauce. If you wish, a few drops of Tabasco may be added to this. Stuff the filling into the chile halves; fry in a hot pan in peanut oil for about 3 minutes on the meat side and a couple of minutes on the pepper side. This is a great dim sum dish! Any leftover mixture can be shaped into patties and pan fried. NOTES: Here is a recipe from an old Chinese cookbook from west China, Stuffed Hot Peppers. I have done this using Anaheim peppers and it works fine. I have not done this one for a few years, but it was brought back to my memory in a phone call this morning! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 23 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 3g Fat (64.0% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

* Exported from MasterCook * Stuffed Jalapeños Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 jalapeño chilies -- (8 to 10 ozs.) 1/2 cup shredded cheddar cheese 1/4 cup light block cream cheese -- softened 1/4 cup salsa 3/4 cup fresh breadcrumbs 2 tablespoons chopped fresh parsley 2 tablespoons melted butter Salt to taste Trim stems off jalapenos. Halve jalapeños lengthwise. Using small knife, scrape out seeds and veins. Preheat oven to 375 degrees F. In medium bowl, blend cheeses, salsa and 1/4 cup breadcrumbs with fork. Smear evenly into jalapeno halves. Place in 8-inch square baking dish. In small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter. Distribute evenly over filling. Sprinkle with salt. Bake until topping is golden and crisp, about 20 minutes. Makes 20 pieces. Contributed to the FareShare Gazette by Dancer^; 3 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; 2g Fat (70.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

* Exported from MasterCook * Sweet 'n' Spicy Barbecued Brisket Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds trimmed beef brisket Salt & pepper 1 tablespoon garlic powder 2 cups Pace Chipotle Chunky Salsa 1/2 cup packed brown sugar 1/2 cup Worcestershire sauce Sandwich rolls OR hamburger rolls SEASON brisket with salt, pepper and garlic powder and place in 3-quart shallow baking dish. Mix salsa, brown sugar and Worcestershire and spread over brisket. Cover and refrigerate overnight. BAKE covered, at 300F. for 4-1/2 to 5 hours or until tender. Slice or shred brisket and serve with juices on rolls. Serves 10. Contributed to the FareShare Gazette by Polly; 31 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (0.1% calories from fat); trace Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 122mg Sodium. Exchanges: 0 Grain(Starch); 1 Other Carbohydrates.

* Exported from MasterCook * Swiss Plum Kuchen Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sweet Pastry Dough** 3 cups flour 2/3 cups sugar 1/2 teaspoon salt 1 teaspoon baking powder 3/4 cup butter 3 eggs **Almond Filling** 2 cups blanched almonds 2/3 cup sugar 1 teaspoon almond extract 3/4 cup butter 3 large eggs 1/2 cup flour 2 pounds prune plums 2/3 cup sliced almonds Butter a 12- by 18-inch pan. Set a rack in the lowest level of the oven and preheat to 350 degrees F. For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse 8 or 10 times, until mixture is a fine powder. Add eggs and pulse until dough forms a ball that revolves on blade. Remove, wrap and chill dough. For almond filling, place almonds in food processor with sugar and pulse until finely ground. Add almond extract and butter and pulse until smooth. Add eggs, one at a time, pulsing between each addition. Scrape bowl and blade and add flour; pulse until evenly mixed. Roll dough on a floured surface and line prepared pan. Trim and flute edge of dough. Spread evenly with filling. Rinse, pit and quarter plums and arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake at 350 degrees F. about 45 minutes, until dough is baked through and filling is set. Cool in pan on a rack. Cut in 3-inch squares to serve. Makes 12 servings. Contributed to the FareShare Gazette by Dancer^; 4 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 644 Calories; 42g Fat (57.8% calories from fat); 13g Protein; 56g Carbohydrate; 3g Dietary Fiber; 156mg Cholesterol; 396mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 8 Fat; 1 1/2 Other Carbohydrates.

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