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FareShare Gazette Recipes -- July 2004 - S's
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* Exported from MasterCook *
Sausage Pasta Fagioli With Spinach
Recipe By :
Serving Size : 16 Preparation Time :0:15
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dry Great Northern beans -- (See Note)
1 pound sweet Italian-sausage links -- casings removed
1 tablespoon olive oil
2 medium-size onions -- chopped
2 garlic cloves -- crushed with
garlic press
28 ounces plum tomatoes in juice -- (1 can)
28 ounces chicken broth
[two 13 3/4 to 14 1/2-ounce cans]
1/2 teaspoon salt
6 ounces ditalini
or tubetti pasta -- (1 rounded cup)
10 ounces spinach -- tough
stems removed and leaves cut
into 1-inch wide pieces
Grated Parmesan cheese -- (optional)
1. Rinse beans with running cold water and discard any stones or shriveled
beans. In large bowl, place dry beans and 8 cups water. Allow to stand at
room temperature overnight. (Or, in 4-quart saucepan over high heat, heat
beans and 8 cups water to boiling; cook 2 minutes. Remove from heat; cover
and let stand 1 hour.) Drain and rinse beans.
2. In 4-quart saucepan over high heat, heat beans and enough water to cover
by 2 inches to boiling. Reduce heat to low; cover and simmer 40 minutes to
1 hour until beans are tender, stirring occasionally. Drain beans.
3. Heat 5-quart Dutch oven or saucepot over medium-high heat until hot. Add
sausage and cook until browned, breaking up meat with spoon. With slotted
spoon, remove sausage meat to bowl.
4. Reduce heat to medium. In drippings and olive oil, cook onions until
tender and golden, about 10 minutes. Add garlic; cook 1 minute. Add
tomatoes with their juice, using spoon to break up tomatoes.
5. Add chicken broth, salt, beans, and 2 cups water; over high heat, heat
to boiling. Reduce heat to low; cover and simmer 30 minutes. Add sausage
meat; heat through.
6. Meanwhile, in 3-quart saucepan, cook pasta as label directs, but do not
add salt to water. Drain pasta; set aside.
7. Just before serving, stir in spinach and cooked pasta. Serve with grated
Parmesan cheese if you like.
Work Time: 15 minutes
Total Time: 2 hours plus overnight to soak beans (if dried beans are used)
Each serving without Parmesan cheese: About 210 calories, 10 g protein, 21
g carbohydrate, 10 g total fat (3 g saturated), 25 mg cholesterol, 560 mg
sodium.
© 1995 The Hearst Corporation; all rights reserved
Source : "Good Housekeeping Website"
S(MC formatting by): "Bobbie"
Copyright : "© 1995 The Hearst Corporation; all rights reserved"
Start to Finish Time: "2:00"
NOTES : This chunky, almost stew-like soup is a twist on a classic. To make
ahead, prepare beans through step 2.
Note : You can substitute canned beans for dry beans called for in recipe
and omit steps 1 and 2 above. Prepare recipe as in steps 3 and 4, but in
step 5, omit the salt and simmer soup 15 minutes before adding three 15-to
19-ounce cans Great Northern or cannellini beans, rinsed and drained. Heat
to boiling, then simmer 15 minutes longer. Add sausage meat; heat through.
Complete recipe as in steps 6 and 7.
Bobbie's Note: This was wonderful. I used the three cans of Great Northern
beans and added a bit of fresh basil as that is a flavor we love. I used
ditalini. It was thick and stew-like. It made lots!
Contributed to the FareShare Gazette by Bobbie; 28 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; 1g Fat (20.8% calories from
fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 238mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
* Exported from MasterCook *
Sausage Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 skinless sausage links
1/4 cup chopped green onions -- green part included
1/4 cup melted butter -- (or less)
1/2 cup shredded cheddar cheese
3/4 cup Bisquick
2 eggs
3 cups frozen Potatoes O'Brian
2 tablespoons milk
6 ounces softened cream cheese
Salt and pepper -- to taste
1/3 cup milk
Heat oven to 400 degrees F. Grease a deep dish pie plate.
Spread in potatoes.
Mix onions, 2 tablespoons milk, cream cheese, salt and pepper together and
spread over potatoes.
Lightly brown sausages and arrange in spoke fashion over potatoes.
Beat together Bisquick, milk and eggs. Pour around sausages. Top with
shredded cheddar cheese.
Bake 20-25 minutes.
Serves 8.
Contributed to the FareShare Gazette by Patty; 29 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 105 Calories; 10g Fat (81.9% calories from
fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 124mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Sausage Stuffed Loaf
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 loaves frozen bread dough -- (1 pound each)
1 pound bulk Italian sausage
10 ounces frozen chopped spinach -- thawed and squeezed
dry
1 pound mozzarella cheese -- shredded (4 cups)
1/4 cup shredded parmesan cheese
1 teaspoon crushed dried oregano
1/2 teaspoon garlic powder
2 tablespoons butter -- cut into
1 small squares
1 egg -- lightly beaten
Thaw bread dough on a greased baking sheet; cover with a sheet of plastic
wrap; let rise until doubled.
Meanwhile, in a skillet over medium heat, cook sausage until done, breaking
up with spoon. Drain really well. Place in a bowl; add spinach, cheeses,
oregano and garlic powder and some salt and pepper to taste. Set aside.
Roll each loaf of bread dough into a 14-inch by 12-inch rectangle. Spread
sausage mixture lengthwise down center of each rectangle. Gently press the
filling down, dot with butter. Bring edges of dough to the center of
filling; pinch to seal well.
Place seam side down on baking sheet, tuck end under giving a squeeze to
seal shut. Carefully curve the loaf into a crescent shape. Brush with egg.
Bake at 350 degrees F. for 25 minutes or until golden brown. Let stand 5-10
minutes before cutting.
Cool remaining loaf on wire rack. Wrap in foil and freeze for up to 3
months.
Yields 2 loaves.
To use frozen loaf; thaw at room temperature for 2 hours on a rack. Unwrap
and place on a baking sheet you've sprayed with non-stick spray. Bake at
350 degrees F. 15-20 minutes or until heated through.
Contributed to the FareShare Gazette by Patty; 12 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 935 Calories; 73g Fat (69.4% calories from
fat); 60g Protein; 12g Carbohydrate; 4g Dietary Fiber; 335mg Cholesterol; 1362mg
Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 Vegetable; 10 Fat.
* Exported from MasterCook *
Savory Herb and Garlic Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- or peanut oil
1 chicken fryer -- cut-up
1/2 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 envelope Lipton savory herb and garlic soup mix
1 1/4 cups chicken broth
1 tablespoon honey
1 teaspoon soy sauce
Put flour, salt and pepper in plastic bag.
Salt and pepper cut up chicken well on all sides. Place chicken, a few
pieces at a time in bag with flour mixture and shake to coat.
In a 12-inch non-stick skillet, brown chicken in the oil on medium-high
heat until nice and browned.
Mix broth, honey and soy sauce together until well blended. Pour over
chicken in skillet. Bring to a boil over high heat. Reduce to low and
simmer until chicken is tender and juices run clear when pierced with fork.
Serve over hot fluffy rice.
Serves 4.
Contributed to the FareShare Gazette by Patty; 14 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 146 Calories; 7g Fat (45.2% calories from
fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 858mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat;
1/2 Other Carbohydrates.
* Exported from MasterCook *
Scallops with Asparagus
Recipe By :
Serving Size : 2 Preparation Time :12:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound asparagus spears -- fresh
in cut in 3"-4" pieces
1/2 medium red bell pepper -- in 1/4-inch strips
3/4 pound scallops -- fresh
or frozen thawed
1 tablespoon margarine
1 tablespoon flour
1/8 teaspoon salt
Few dashes of white pepper
1/4 cup skim milk
1 tablespoon dry white wine -- or more
1 tablespoon grated Parmesan cheese
Arrange asparagus and red pepper in steamer basket and place over boiling
water. Reduce heat and steam, covered for 4-5 minutes.
Arrange vegetables on small individual Microwave serving dishes.
Melt margarine in small Microwave cup. Stir in flour, salt and white
pepper. Cook for a few seconds until smooth. Gradually add milk and wine.
Cook until mixture thickens, stirring often. Place rinsed and dried
scallops on dishes with vegetables.
Pour sauce over scallops. Sprinkle with cheese. Cover well with plastic
wrap and Microwave on High until scallops look opaque, about 6 minutes,
turning dish twice.
Serves 2.
Source : "Adapt. of Pills-Great Tasting/Low Fat Recipes Book"
S(mastercook formatting by): "Bobbie"
NOTES : Bobbie's Note: This is delicious. The sauce does tend to get thin
with the water that comes from the scallops. I made some noodles to help
sop it up. With my high power Microwave I cooked the dishes for 6 minutes
on power 8. They were perfectly done.
Contributed to the FareShare Gazette by Bobbie; 14 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264 Calories; 8g Fat (27.9% calories from
fat); 33g Protein; 13g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 539mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;
1 Fat.
* Exported from MasterCook *
Scotch Eggs (Bon Appetit)
Recipe By :Bon Appetit
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bulk pork sausage
4 hard-cooked medium eggs
2 eggs -- beaten with
3/4 cup milk
Flour seasoned with salt and
freshly ground pepper
Fine dry breadcrumbs
Oil -- for deep frying
Divide sausage into fourths. Roll or pat each out on lightly floured
surface into 5- to 6-inch circle.
Dip each hard-cooked egg into beaten egg, then roll in seasoned flour.
Repeat. Place in center of sausage and bring up sides to enclose egg
completely. Squeeze gently to eliminate air pockets.
Dip into beaten egg again, then roll in breadcrumbs.
Heat oil in heavy large saucepan to 375F to 400F.
Fry 2 eggs at a time (making sure they are submerged) until deep brown,
about 10 minutes. Do not let oil get too hot.
Remove with slotted spoon and drain on paper towels. (Can be prepared 3
days ahead and refrigerated.
Halve each egg before using.
Serve at room temperature. Delicious with hot English mustard.
Source : Bon Appetit/January 1984.
Contributed to the FareShare Gazette by Nancy; 19 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 4g Fat (55.8% calories from
fat); 4g Protein; 2g Carbohydrate; 0g Dietary Fiber; 100mg Cholesterol; 50mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
* Exported from MasterCook *
Scotch Eggs (Totally Eggs)
Recipe By :Totally Eggs Cookbook by Helene Siegel
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage meat -- (your favorite)
casing removed
8 hard-boiled eggs -- peeled and chilled
2 cups bread crumbs
Vegetable oil for frying
3 eggs -- beaten
Tomato wedges for garnish
Divide sausage meat into 8 portions. One at a time form a patty with meat,
and flatten. Place hard-boiled egg inside and keep rolling egg in meat
until a thin layer of meat coats the egg. Chill 1/2 hour.
Arrange bread crumbs and eggs in two bowls. Dip each egg first in bread
crumbs, then in eggs then in bread crumbs again. Transfer to refrigerator.
Preheat oven to 350F.
Pour oil into a large pot to a depth of 4 inches. Bring to deep-fry
temperature of 350F.
Fry eggs, 2 at a time, until golden brown. Drain on paper towels then
transfer to roasting pan. Bake about 10 minutes.
Slice in half to serve with tomato wedges.
Serves 4 to 8
Source : Totally Eggs Cookbook
Authors : Helene Siegel
Copyright : 1997 by Helene Siegel
ISBN 0-89087-833-1
Contributed to the FareShare Gazette by Dee; 9 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 445 Calories; 31g Fat (64.2% calories from
fat); 18g Protein; 21g Carbohydrate; 1g Dietary Fiber; 321mg Cholesterol; 694mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 5 Fat.
* Exported from MasterCook *
Shrimp Gumbo
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds shrimp
1 large onion -- diced
1/2 cup celery -- sliced 1/8-inch
thick
1/4 cup snipped fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1/2 cup oil
2 cans chicken broth
1 large bell pepper -- diced
2 teaspoons bottled garlic
1 cup sliced okra
1/4 teaspoon thyme
1 teaspoon dried basil -- crushed
Salt and pepper
1/2 cup flour
2 cans Italian seasoned tomatoes
Saute onion and garlic in oil over medium-high heat until onion is soft. Add
flour and continue stirring until rue has become a very dark brown color.
It will take approximately 20 minutes, do not allow to burn, it will be
very bitter if you do and you will have to start over. Add all other
ingredients except okra and shrimp. Bring to a boil, cover, reduce to
simmer.
While gumbo is simmering, heat some water to boiling in small saucepan.
When water comes to a boil, put okra in and blanch 1 minute. Immediately
pour okra into ice water. This will eliminate the slime you always get with
okra. Drain and add to the gumbo.
Gumbo should simmer for 1 hour or until vegetables are tender.
Bring back to a boil and add peeled, deveined shrimp. Cook just until
shrimp turn pink.
Serve over hot fluffy rice.
Other things can be added, crayfish, chicken, Italian or Cajun sausage or
about any type of meat you want that will cook in 1 hours time. This was a
cheap meal for Cajuns to fix to feed their large families. They would just
make a larger rue by cooking equal amounts of oil and flour, in their case
probably lard. It's very good eating any way you look at it.
Contributed to the FareShare Gazette by Patty; 27 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 353 Calories; 21g Fat (53.6% calories from
fat); 26g Protein; 14g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 436mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.
* Exported from MasterCook *
Slow-cooker Creamy Italian Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless, skinless chicken breast halves
1 envelope Italian Salad Dressing Mix
1/4 cup water
8 ounces cream cheese -- softened
10 3/4 ounces condensed Cream of Chicken Soup -- undiluted
[1 can]
4 ounces mushroom stems and pieces -- drained (1 can)
4 cups hot cooked rice
or wide egg noodles*
*If using egg noodles, butter well after draining.
Place chicken in a skillet with a small amount of peanut or olive oil and
brown on both sides. Transfer to slow cooker.
Combine salad dressing mix and water; pour over chicken. Cover and cook on
low 3 hours.
In small mixing bowl, beat cream cheese and soup until well blended. Stir
in mushrooms. Pour over chicken.
Cook 1 hour longer or until juices run clear when chicken is pierced with a
fork.
Serve over hot fluffy rice or hot butter egg noodles.
Serves 4
Contributed to the FareShare Gazette by Patty; 6 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 516 Calories; 25g Fat (43.6% calories from
fat); 12g Protein; 60g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 772mg
Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.
* Exported from MasterCook *
Smoked Salmon and Potato Stuffed Eggs
Recipe By :Marie Simmons (columnist for Bon Appetit)
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 russet potato -- (8-ounce)
6 hard boiled eggs
2 tablespoons sour cream -- (lowfat ok)
1 tablespoon fresh lemon juice
2 teaspoons whole grain mustard
3 tablespoons minced smoked salmon -- (1 ounce)
2 tablespoons minced green onion -- (omit tops)
Kosher salt
Freshly ground black pepper
2 tablespoons salmon caviar
OR thin matchsticks smoked salmon -- for garnish
Peel potato and cut into 1/2-inch cubes. Cook potato in water to cover,
first at a boil, then reduce heat to medium-low heat, until the potato
cubes are tender when pierced with a skewer, about 10 minutes. Drain and
let cool.
Peel eggs and halve lengthwise. Carefully remove yolks from the whites;
reserve three of the yolks (6 halves) for another use. Place the whites cut
side up on a plate.
With the back of a spoon, press the remaining three yolks through a sieve
into a small bowl or mash them in a bowl with a fork. Add the potato, sour
cream, lemon juice and mustard. Mash with a fork until blended. Stir in the
salmon and green onion; season to taste with salt and pepper.
Using a teaspoon, carefully stuff the egg whites with the yolk mixture,
mounding the tops. Garnish each stuffed egg with a dab of caviar or two
small matchsticks of smoked salmon.
Source : "www.usaweekend.com"
Contributed to the FareShare Gazette by Nancy; 18 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 11 Calories; 1g Fat (41.2% calories from
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 2mg
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.
* Exported from MasterCook *
Souper Green Beans or Peas
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces green beans -- (2 16-oz. cans)
or early peas -- drained
1/4 cup chopped onion
3 slices bacon
1/2 teaspoon salt
1 can Cream of Potato Soup
1/2 soup can filled with
half & half -- (cereal cream)
1 cup shredded Velveeta cheese
Chop up bacon into small pieces, place in skillet over medium heat. When
bacon starts sizzling, add chopped onion, cook until onion is soft.
In a saucepan, over medium low heat, pour half and half. Add the cheese and
cook stirring until cheese melts and blends into half & half. Add salt,
crumbled bacon pieces and onion. Add 2 tablespoons bacon drippings to
saucepan. Stir and heat until blended.
Put beans or peas into a baking dish you have sprayed with non-stick
coating. Pour sauce over vegetables.
Bake at 350 degrees F. until bubbly, about 25 to 30 minutes.
Serves 4.
Contributed to the FareShare Gazette by Patty; 23 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 111 Calories; 3g Fat (23.1% calories from
fat); 6g Protein; 18g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 605mg
Sodium. Exchanges: 0 Lean Meat; 4 Vegetable; 1/2 Fat.
* Exported from MasterCook *
South of the Border Quiche
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Crescent Rolls -- (8 ounces)
1 1/2 cups Pepper-Jack Cheese
4 ounces chopped green chiles -- (1 can)
1/2 cup minced onion
4 eggs -- beaten
1 cup milk
1/3 cup Grey's poupon mustard
1 tablespoon chopped cilantro -- or parsley
1/2 teaspoon chili powder
Red and green bell peppers
and diced tomato for garnish
or Fresh Tomato Salsa
Preheat oven to 375 degrees F.
Unroll dough and press perforations together. Press dough into bottom and
up sides of a greased 13x9x2-inch baking dish. Bake for 5-8 minutes or
until lightly browned.
Remove from oven and sprinkle with half the cheese. Top with the chiles and
onion then the remainder of the cheese.
Blend eggs, milk, mustard, cilantro or parsley and chili powder and pour
over cheese mixture.
Return to oven and bake 25-30 minutes, until set.
Cool for 5 minutes and garnish with diced bell peppers and diced tomatoes
or, fresh tomato salsa.
Fresh Salsa
3 tomatoes, peeled and seeded and diced small
2 jalapenos, diced very small
1/2 cup minced onion
1/4 cup lime juice
1/2 teaspoon ground cumin
1 tablespoon bottled garlic
Mix all ingredients together, cover and refrigerate several hours before
you plan to serve it so the flavors meld well.
Serves 6 to 8.
Contributed to the FareShare Gazette by Patty; 19 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; 3g Fat (48.9% calories from
fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 45mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 1/2 Fat.
* Exported from MasterCook *
Spinach Floret Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups torn spinach
2 cups torn iceberg lettuce
1 1/2 cups broccoli florets
1 1/4 cups cauliflower florets
1 cup Chow Mein noodles
8 bacon strips -- cooked and crumbled
(optional)
2 hard cooked eggs -- sliced
2 green onions -- finely chopped
3 fresh mushrooms -- thinly sliced
3 radishes -- sliced
**Dressing**
1 cup vegetable oil
3/4 cup sugar
1/3 cup cider vinegar
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon Worcestershire Sauce
In a large salad bowl, toss the first 10 ingredients.
Place dressing ingredients in a blender, cover and process until combined.
Serve with salad.
Refrigerate leftover dressing.
Yields 8 - 10 servings.
Contributed to the FareShare Gazette by Doug; 8 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 394 Calories; 32g Fat (71.8% calories from
fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 416mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 6 Fat; 1 1/2
Other Carbohydrates.
* Exported from MasterCook *
Steak Roll-ups
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless round steak
1/4 cup chopped onion
1/4 cup butter -- melted
2 cups fresh small bread cubes
1/2 cup celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup flour
2 tablespoons olive oil
10 3/4 ounces condensed cream of mushroom soup -- undiluted
1 1/3 cups beef broth
Pound steak to 1/3-inch thickness. Cut into 6 pieces.
Combine the next 8 ingredients and mix well.
Place 1/3 cup on each piece of steak; roll up and fasten with a wooden 6-
inch skewer; works better than toothpicks. Insert by weaving in and out of
overlapped ends of meat lengthwise several times. Roll in flour.
In a large skillet, brown meat rolls in olive oil until brown on all sides.
Pour sauce you've mixed together with beef broth and mushroom soup over
meat rolls; cover and simmer on low 2 hours or until meat is tender. If
sauce gets too thick, thin down a little with more beef broth. Turn meat
rolls occasionally.
Serves 6.
Contributed to the FareShare Gazette by Patty; 10 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 201 Calories; 12g Fat (55.3% calories from
fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 549mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Strawberry - Streusel Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup washed strawberries -- diced
into 1/2-inch pieces
1 cup skim milk
4 tablespoons butter -- melted
1 large egg
STREUSEL TOPPING:
1/2 cup flour
1/4 cup packed brown sugar
2 tablespoons butter -- melted
Preheat oven to 400F. Lightly grease 12 regular muffin cups.
In mixing bowl, stir together flour, sugar, baking powder and salt.
Sprinkle 1 tablespoon of mixture over strawberries and mix berries gently
to coat them evenly.
In small bowl, combine milk, butter or corn oil and egg. Pour liquid
ingredients over dry ingredients and stir just to moisten, about 15
strokes. Fold in berries.
Spoon batter into muffin cups, dividing batter evenly.
To make topping, in small bowl, mix flour and brown sugar until well
blended. Add 2 tablespoons butter and stir until mixture makes large moist
crumbs. Sprinkle tops of muffins with crumb mixture and press gently into
each muffin.
Bake 20 -25 minutes or until light golden brown and a tester comes out
clean. Cool 1 minute then remove from tin and transfer to wire rack to cool
or a basket to serve warm.
Makes 12 large muffins
Source : "Light Muffins, by Beatrice Ojakangus"
S(mastercook formatting by): "and REG 5 shared by Mary Commini of
Homestead, FL."
NOTES : Bobbie's Note. These were very good. The texture is nice and they
have a delicious strawberry flavor. I especially liked the crunchy streusel
on top.
Contributed to the FareShare Gazette by Bobbie; 28 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 208 Calories; 6g Fat (27.6% calories from
fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 376mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1
Other Carbohydrates.
* Exported from MasterCook *
Sunrise Squares
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Bob Evans Original Roll Sausage
2 slices bread -- in 1/2" cubes
1/2 cup green and red bell peppers -- diced (1/2 to 3/4)
1 cup shredded sharp cheddar cheese
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
Preheat oven to 350 F.
Crumble and cook sausage in medium skillet over Medium heat until browned.
Drain off any drippings. Spread bread crumbs in greased 11x7-inch baking
dish; top with sausage peppers and cheese.
Whisk eggs, milk, salt and mustard until well blended; pour over cheese.
Bake for 30 to 40 minutes or until set. Let stand for 5 minutes before
cutting into squares; serve hot.
Refrigerate leftovers.
Makes 6 servings.
Source : "Bob Evans Advertisement"
NOTES : You can make this tasty meal ahead and refrigerate overnight before
baking.
Bobbie's Note: This was delicious. I made only half of the recipe and it
took the full 40 minutes as my dish was a little smaller than half of the
11x7-inch. At 30 minutes it was still very runny.
S(mastercook formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 8 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 214 Calories; 14g Fat (58.1% calories from
fat); 14g Protein; 9g Carbohydrate; trace Dietary Fiber; 218mg Cholesterol; 435mg
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.
* Exported from MasterCook *
Super Italian Sub Sandwich
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf unsliced Italian bread -- (1 pound)
1/3 cup olive oil
1/4 cup red wine vinegar -- or cider vinegar
8 garlic cloves -- finely minced
1 teaspoon dried oregano -- crushed
1/4 teaspoon pepper
1/2 pound deli ham -- thinly sliced
1/2 pound deli turkey -- thinly sliced
1/4 pound Genoa salami -- thinly sliced
or thinly sliced hard salami
1/2 pound pastrami -- thinly sliced
1/4 pound pepper-jack cheese -- thinly sliced
1/4 pound extra sharp cheddar cheese -- thinly sliced
**FILLING**
1 bell pepper -- any color,
cut in thin strips
1 medium onion -- slice very thin,
separate rings
1 large crisp deli type kosher dill pickle
sliced very thin
Chopped green stuffed and ripe olives
about 1/2 cup mixed
Cut bread in half lengthwise and hollow out top and bottom some. Save bread
for another use.
Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of
bread, top and bottom.
On the bottom half, layer half the meats, half the cheeses. Repeat layering
in top half of loaf.
**FILLING**
Mix all these ingredients for filling together. Spread over meat and cheese
layers on bottom of bread.
Carefully flip over top filled bread onto bottom half of bread. Wrap
tightly in plastic wrap or foil.
Serve immediately or refrigerate up to 24 hours.
Serves 10 to 12.
Contributed to the FareShare Gazette by Patty; 12 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 155 Calories; 14g Fat (79.6% calories from
fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 280mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Swiss Steak From Patty
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds round steak
1 tablespoon shortening
1/2 teaspoon dried thyme
1/2 cup minced onion
1/2 cup minced celery
1/2 cup bell pepper -- cut-up fine
1 cup canned tomatoes
2 cups beef broth
Combine flour with salt and pepper. Pound mixture thoroughly into both
sides of steak. Cut into serving size pieces.
Preheat electric skillet to 325 degrees F.
Melt shortening. Brown steak on both sides. Combine vegetables and broth.
Pour over steak. Cover, vent closed. Reduce heat to simmer and simmer until
tender, between 1 and 1 1/2 hours. Check frequently, if it starts to lose
all of it's liquid add a little beef broth.
Thicken remaining broth with a little cornstarch and cold water to dissolve it.
Serves 4 to 6.
Contributed to the FareShare Gazette by Patty; 13 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 530 Calories; 31g Fat (53.2% calories from
fat); 50g Protein; 11g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 1376mg
Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 Vegetable; 2 1/2 Fat.
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