Recipes Included On This Page Taco Cornbread Squares Tacos in Pasta Shells Texas Deviled Eggs Tomatoes, Mushrooms and Basil Sauce Totally Safe Eggnog Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Taco Cornbread Squares Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces corn bread/muffin mix 1 egg 1/3 cup milk 2 1/2 cups taco seasoned ground beef -- cooked and drained 16 ounces refried beans 1 cup sour cream 1 1/2 cups shredded Cheddar cheese 1/4 cup chopped onion 1 medium tomato -- seeded and chopped 1 cup shredded lettuce 2 1/4 ounces sliced ripe olives -- drained In a bowl, combine cornbread mix, egg, and milk until well blended. Spread into a 9-inch square baking dish you've sprayed with non-stick coating. Bake at 350 degrees F. for 15 minutes. Combine meat and beans; spread over corn bread. Combine sour cream, 1 cup shredded cheese and onion; spread over meat layer. Bake 20-25 minutes or until heated through and cheese is melted and bubbling. Sprinkle each serving with tomato, lettuce, olives and remaining cheese. Serves 4 Contributed to the FareShare Gazette by Patty; 11 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 29g Fat (56.9% calories from fat); 22g Protein; 28g Carbohydrate; 7g Dietary Fiber; 119mg Cholesterol; 803mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non- Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Tacos in Pasta Shells Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces jumbo pasta shells -- 18 pieces 1 1/4 pounds lean ground beef 1 1/4 pounds ground pork 6 ounces cream cheese -- cubed 2 tablespoons chili powder Salt and Pepper to taste Sauce: 2 1/2 cups tomato sauce 1 cup chopped canned green chiles 1 package taco seasoning mix 1/2 teaspoon salt 2 cups shredded Monterey Jack cheese Cook pasta, when done remove with slotted spoon to a nice pan that has about 3-inch sides on it, that you've filled 2/3 full of ice water. Brown meat, stirring to crumble-up; when done, drain well. You may want to cook 1/2 cup of diced onions with the meat. After meat is drained well, stir in cream cheese, chili powder and salt and pepper. Simmer, stirring until cream cheese melts and you can stir and blend together easily. Let mixture cool down some so you can touch it. With your fingers, stuff meat mixture into well drained shells. Lay shells, meat side up in a 13x9x2-inch baking dish you have sprayed with non-stick spray. In a small saucepan, cook together sauce ingredients on simmer 10 minutes. Pour over filled shells. Sprinkle with the cheese. Bake in 350 degree F. oven 45 minutes or until heated through and good and hot. Do not cover while baking. Serves 3 or 4. Contributed to the FareShare Gazette by Patty; 24 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1506 Calories; 93g Fat (56.3% calories from fat); 80g Protein; 83g Carbohydrate; 6g Dietary Fiber; 305mg Cholesterol; 2425mg Sodium. Exchanges: 4 1/2 Grain(Starch); 9 1/2 Lean Meat; 2 Vegetable; 13 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Texas Deviled Eggs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs -- hard boiled and peeled 1 tablespoon scallions -- minced 1 tablespoon fresh cilantro -- chopped 1 small jalapeño pepper -- finely chopped 1/4 cup mayonnaise 1 teaspoon prepared mustard 1/4 cup shredded Cheddar cheese Chili powder Cut a small slice from the tips at both ends of the eggs to create a flat surface for them to stand upon. Slice each egg in half crosswise. Remove yolks; place in a small bowl and mash. Add scallions, cilantro, jalapeño pepper, mayonnaise and mustard; blend well. Spoon about 1 tablespoon of the yolk mixture into each egg half. Top each with cheese; sprinkle with chili powder. Cover; store in the refrigerator. Source : "God Bless Texas" S(MCFormatted by Dee): "" Copyright : "© 2003 VJJE Publishing Co." Contributed to the FareShare Gazette by Dee; 1 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 14g Fat (80.1% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 147mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Tomatoes, Mushrooms and Basil Sauce Recipe By :Joe Famularo, Food Editor, Key West, FL Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 1 medium onion -- diced 6 medium garlic cloves -- minced 3/4 pound mushrooms -- sliced 1/3 cup basil leaves -- slivered 2 teaspoons fresh thyme -- finely chopped OR 1 teaspoon dried thyme 1 cup white wine 1 15 ounce can diced tomatoes 3/4 cup low-sodium defatted chicken broth 3/4 pound pasta Heat oil in a large skillet and cook onions until they become translucent, 3-4 minutes. Add garlic and saute 1 minute. Add mushrooms, basil and thyme. Cook 5 minutes. Add the wine and cook 5 minutes more or until most of the wine evaporates. Add tomatoes, including the liquid, and broth, stir well; simmer 5 minutes, uncovered. Serve over hot pasta. Source : "Barron's - The Joy of Healthy Pasta" S(MC formatting by): "Bobbie" Copyright : "(c) 1998, Joe Famularo, ISBN 0-7641-5102-9" NOTES : This sauce should be served warm over freshly cooked pasta. The mushrooms and thyme are the special flavors. Bobbie's Note: This was a wonderful sauce. The only change I made, was because my canned tomatoes seemed very tart, I added a dash of sugar. Perfect pasta meal! Contributed to the FareShare Gazette by Bobbie; 18 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 8g Fat (23.0% calories from fat); 10g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Totally Safe Eggnog Recipe By :Totally Eggs Cookbook by Helene Siegel Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart milk 6 eggs 1/2 cup sugar 1 tablespoon vanilla extract 1/4 cup rum -- optional Freshly grated nutmeg to taste Bring the milk to a boil in a heavy saucepan. Remove from heat. In a bowl, whisk together eggs and sugar until pale. Stir in 1 cup of the warm milk. Then pour egg mixture into milk and cook, stirring constantly, over low heat until thick enough to coat a spoon or, 160F. Remove from heat, stir in vanilla and rum, if desired. Chill until serving time. Serve garnished with nutmeg. Makes 1 1/2 quarts 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): 155 Calories; 6g Fat (37.9% calories from fat); 7g Protein; 15g Carbohydrate; 0g Dietary Fiber; 125mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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