Recipes Included On This Page Thai Cucumber and Green Mango Salad Turkey Day Bake, for leftovers Tuscan Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Cucumber and Green Mango Salad (Candice's) Recipe By : Candice Valencia Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 hydroponic cucumbers -- peeled and sliced thinly 1 sweet onion -- halved and sliced 2 green mango's -- thinly sliced 3/4 cup white vinegar 1/4 cup water 2 tablespoons sugar -- or to taste or Splenda 2 teaspoons fish sauce 1/2 teaspoon salt 1/2 teaspoon pepper dried pepper flakes -- to taste 1 bunch cilantro -- chopped coarsely Peanuts -- sprinkle over top Combine cucumbers, onion and green mango in shallow bowl. Combine liquid ingredients, sugar, salt, pepper, fish sauce and flakes in separate bowl. Stir well to dissolve sugar and pour over cucumber mixture. Taste for seasoning adjustments. Before serving stir in cilantro and top with peanuts. NOTES : This salad should have a slightly sweet and tangy taste. Green mango's should yield to very slight pressure. Doris fixed this for a neighborhood cook out on Sunday, May 30, 2004. We used regular cucumbers, red onion and ripe mangoes in lieu of the first three ingredients. Great reviews. Contributed to the FareShare Gazette by Art; 2 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (7.2% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Turkey Day Bake, for leftovers Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups leftover bread dressing -- or cornbread dressing or prepare 2 boxes Stove-Top Stuffing Mix 2 1/2 cups cubed cooked turkey 2 cups cooked broccoli florets 2 cups turkey gravy -- use Heinz if you need some 4 slices American cheese -- halved Press the stuffing onto the bottom of a greased 2 1/2-quart baking dish. Top with turkey and chopped up broccoli. Pour gravy over all. Bake uncovered at 350 degrees F. for 25 to 30 minutes or until hot and bubbly. Top with cheese, bake 2 to 4 minutes longer or until cheese is melted. Yields 6 to 8 servings. Contributed to the FareShare Gazette by Patty; 4 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 25g Fat (70.3% calories from fat); 19g Protein; 5g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 1536mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Fat. * Exported from MasterCook * Tuscan Sandwich Recipe By : Cecil AT Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices Italian bread -- cut at least 1/4-inch thick Garlic Olive oil Zucchini -- several large thickly sliced lengthwise 1 large eggplant -- thickly sliced lengthwise Balsamic vinegar 2 large red bell peppers -- peeled/seeded 1 large red onion -- thinly sliced in rings Flour Salt and pepper -- to taste 8 slices mozzarella cheese -- medium slices Rub the bread slices generously on one side with garlic, then brush with olive oil and set aside. Rub zucchini and eggplant slices with olive oil; then sprinkle with balsamic vinegar; set aside. Toss onion rings with flour; shake off excess. In a small pan, warm vegetable oil over high heat and saute onions until golden, about 3 minutes; set aside. Grill zucchini and eggplant until tender and golden, about 5 minutes; set aside. Grill bread, unoiled side down first; turn and grill other side. Layer the eggplant, red pepper and zucchini on grilled bread, oiled side up; salt and pepper to taste. Top with mozzarella and put under the broiler just long enough to melt the cheese. Sprinkle on onion rings. Cut in two and serve immediately. This is a really good open face sandwich. NOTES : from Mirabella magazine. #39- MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 837 Calories; 57g Fat (60.8% calories from fat); 53g Protein; 30g Carbohydrate; 5g Dietary Fiber; 203mg Cholesterol; 1064mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 2 1/2 Vegetable; 7 1/2 Fat.

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