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FareShare Gazette Recipes -- August 2004 - B's
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* Exported from MasterCook *
Bacon and Cheese Pie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 slices bacon -- cooked crisp and
crumbled
1 bunch scallions -- (4-6) chopped
[use green part too]
1 cup shredded Swiss cheese
4 eggs
2 cups Bisquick
1/8 teaspoon fresh ground black pepper
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle bacon, scallions and cheese in that order in pie plate.
Beat remaining ingredients until smooth. Pour into pie plate. Bake until
set or knife inserted close to middle comes out clean. Start checking after
30 minutes.
*This may be prepared the night before and covered and refrigerated until
next day. Remove from refrigerator at 15 minutes before baking.
Contributed to the FareShare Gazette by Patty; 10 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 283 Calories; 22g Fat (69.5% calories from
fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 229mg Cholesterol; 433mg
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Baked Cucumbers
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium cucumber
butter
mixed herbs
Wash then cut a medium cucumber in half, remove ends, slice each half
lengthwise into six [6] wedges and place them in a casserole dish. Cover
with knobs of butter and fresh herbs of your choice, add lid and microwave
for three [3] minutes.
Source : "Janet Harvey for B's Cucumber Pages"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 24 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 39 Calories; trace Fat (7.8% calories from
fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
Exchanges: 2 Vegetable.
* Exported from MasterCook *
Baked Eggs Benedict
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package English muffins
12 slices Canadian bacon
[that's back bacon to Canadians]
8 ounces shredded Swiss cheese
12 eggs
2 cups milk
Salt and pepper -- to taste
Hollandaise Sauce
Hungarian Paprika
Grease 12 8-ounce ramekins; set aside. You can use custard cups in place of
ramekins.
Cube English muffins and place enough in each ramekin to fill half way.
Sprinkle muffins with a small amount of cheese. Place a slice of Canadian
bacon on next and top with more cheese.
Beat eggs slightly; add milk and peppers to taste.
Divide among ramekins.
Cover and refrigerate overnight.
Bake uncovered at 350 degrees F. for 30 minutes.
Spoon creamy Hollandaise sauce on top and sprinkle with paprika before
serving.
Contributed to the FareShare Gazette by Patty; 9 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 217 Calories; 13g Fat (54.8% calories from
fat); 18g Protein; 6g Carbohydrate; trace Dietary Fiber; 224mg Cholesterol; 546mg
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Beer-Braised Bratwurst & Sauerkraut Hoagie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
2 red onions -- thinly sliced
1 red bell pepper -- seeded and
thinly sliced
1 green bell pepper -- seeded and
thinly sliced
15 1/2 ounces sauerkraut -- (1 can) rinsed and
drained
4 large fresh German bratwurst sausages
[about 6 to 8 ounces each]
3/4 cup hot Jalapeno mustard
1 bottle beer -- (12 ounce)
1 teaspoon caraway seeds
4 Hoagie-style rolls -- split
1 cup shredded Gruyere cheese
2 tablespoons chopped fresh parsley
Heat vegetable oil in a 12-inch skillet over medium-high heat. Add the
onions, red bell pepper, green bell pepper and sauerkraut. Cook until the
onions are soft.
Prick sausages all over with a fork and add to the hot skillet with half of
the hot Jalapeno mustard. Pour the beer into the skillet, then stir in the
caraway seeds. Bring to a boil, reduce heat to low, partially cover, and
steam for 20 minutes or until sausages are cooked through and liquid has
cooked away.
Brush inside of the split hoagie rolls with the remaining hot jalapeno
mustard. Place a cooked bratwurst in each roll and top with sauerkraut and
onion mixture. Sprinkle with the Gruyere cheese and chopped parsley. Serve
at once.
Serves 4.
Contributed to the FareShare Gazette by Nancy in response to a request;
27 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 137 Calories; 4g Fat (28.5% calories from
fat); 3g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 735mg
Sodium. Exchanges: 3 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Benedictine Cucumbers
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese
1/4 cup mayonnaise
2 drops liquid red pepper seasoning -- (2 to 3)
1 medium cucumber
1 small onion -- finely chopped
3 drops green food coloring -- (3 to 4)
Remove half of skin from cucumber and chop finely. Drain in colander to
remove liquid. Chop onion. Soften cream cheese in microwave for 20 seconds.
Beat cream cheese and mayonnaise until creamy, then beat in liquid red
pepper and food coloring. Mix in cucumber and onion. Chill and serve on
bread or crackers.
Source : ""Fleck" for B's Cucumber Pages"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 24 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 129 Calories; 13g Fat (87.2% calories from
fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 104mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 2 Fat.
* Exported from MasterCook *
Berry Good French Toast Bake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
1 loaf French bread -- cut
into 1-inch cubes
3 ounces cream cheese -- cut
into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts
Powdered sugar or maple syrup
Generously grease 4 mini-casserole dishes or two quart casserole baking,
sprayed with non-stick coating.
Beat flour, milk, sugar, vanilla, salt and eggs in large mixing bowl with
whisk until smooth. Stir in bread cubes until coated.
Pour bread mixture into prepared dishes or dish. Top evenly with cream
cheese, blueberries and nuts. Cover and refrigerate up to 24 hours.
Heat oven to 400 degrees F.
Uncover and bake 25 minutes or until golden brown. Sprinkle with powdered
sugar if desired or serve with warm maple syrup.
Contributed to the FareShare Gazette by Patty; 5 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 394 Calories; 26g Fat (58.9% calories from
fat); 18g Protein; 23g Carbohydrate; 1g Dietary Fiber; 316mg Cholesterol; 325mg
Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Black Beans and Steak Salad
Recipe By : JennieB
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head romaine lettuce
Fresh spinach
Grape tomatoes -- cut in half
1 onion -- sliced
1 cucumber -- sliced
1 green pepper -- large dice
Steak -- which has been
cooked to
preferred degree of doneness
1 can black beans -- use as many
as you like
1 teaspoon cumin
Salt and pepper -- to taste
Cayenne pepper -- to taste
1/2 teaspoon granulated garlic
2 tablespoons olive oil
2 tablespoons vinegar
Shredded Habanero cheese
Mix the cumin, salt and pepper to taste, granulated garlic, hot pepper
sauce with the olive oil. Add the vinegar and let marinate while you
prepare the salad.
Cut the romaine, add spinach leaves, sliced cucumber, halve the tomatoes,
cut the onion and green pepper.
Drain black beans and rinse well. Add as many as you want to lettuce
mixture.
Thinly slice the steak and add.
Pour the reserved dressing over, mix and top with the shredded Habanero
cheese. If hot and spicy isn't to your liking, omit the hot stuff.
Contributed to the FareShare Gazette by Jennie; 16 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1141 Calories; 33g Fat (24.3% calories from
fat); 60g Protein; 169g Carbohydrate; 50g Dietary Fiber; 0mg Cholesterol; 89mg
Sodium. Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 8 1/2 Vegetable; 5 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Braised Bratwurst
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 fully cooked bratwurst
1 1/4 cups apple cider
1/3 cup Dijon mustard
2 tablespoons prepared white horseradish
About 30 minutes before serving, score bratwurst. In 12 inch skillet,
over Medium heat, cook sausage in apple cider until cider evaporates
and sausage is brown and heated through. Turn sausage occasionally.
While sausage is cooking mix mustard and white horseradish. Serve with
sausage.
Makes 4 servings.
Source : "Old Good Housekeeping Magazine"
S(mastercook formatting by): "Bobbie"
Serving Ideas : This is nice served with German Potato Salad.
Contributed to the FareShare Gazette by Bobbie in response to a request;
26 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 51 Calories; 1g Fat (16.1% calories from
fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 253mg
Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Bratwurst Stewed With Sauerkraut
Recipe By : Michael Symon
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
2 pounds fresh bratwurst links
2 onions -- chopped
2 garlic cloves -- minced
3 cups chicken stock
1 tablespoon paprika
1 tablespoon caraway seed
4 cups sauerkraut -- drained
2 tablespoons chopped fresh dill
1 baguette
In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce
heat to medium. Add onions and garlic; cook until lightly caramelized.
Add stock, paprika, caraway seeds and sauerkraut; simmer for 45
minutes.
Remove from heat and stir in fresh dill.
Serve on baguette.
This recipe yields 8 to 10 servings.
Source : MELTING POT with Michael Symon - (Show # MP-1C15) - from the TV
FOOD NETWORK
Contributed to the FareShare Gazette by Nancy; 28 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 186 Calories; 4g Fat (21.8% calories from
fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1545mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.
* Exported from MasterCook *
Bratwurst With Sweet-And-Sour Kraut And Dark Bread
Recipe By :Rachael Ray
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bratwurst sausages -- (1 package,
found in packaged meats case)
1 tablespoon extra-virgin olive oil
1 pound sauerkraut -- rinsed, drained
1 cup sweet red pepper relish
1 loaf pumpernickel cocktail bread -- 2-inch-square
loaves of bread, Pepperidge Farm
brand recommended
(or quarter several slices of any
sliced, store-bought dark or whole grain
bread, as substitute)
In a medium skillet, bring 1 inch of water to a boil, reduce heat to
simmer.
Pierce the casings of 4 pieces of bratwurst and set into the skillet.
Simmer sausages 10 minutes, then remove to a cutting board.
Pour water out of pan and return pan to stovetop, adjusting heat to medium-
high heat.
Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin
olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2
minutes on each side.
Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned
bratwurst slices. Stir in sweet red pepper relish and warm through another
1 to 2 minutes.
Transfer to a serving dish and place along side cocktail or quartered
sliced dark bread.
To serve, spoon sliced wurst and sauerkraut onto bread.
This recipe yields 8 servings, 3 brat-bites each.
Source : 30 MINUTE MEALS with Rachael Ray - (Show # TM-1C56) - from the TV
FOOD NETWORK
--- Hallie's comment: for a dish like this you don't need to use the
really good extra-virgin olive oil - that is better saved for salads
and "drizzling" or with sun-dried tomatoes etc. where the flavour
can be appreciated more fully. I think that using extra-virgin olive
oil has become a bit of a fad with some chefs and they feel they
should use it everywhere. OK, now I'll brace myself for all the
horrified gasps. <grin H.>
Contributed to the FareShare Gazette by Nancy; 28 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 26 Calories; 2g Fat (57.5% calories from
fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 375mg
Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Bratwurst Wraps With Onion-Sauerkraut Filling
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fresh bratwurst - (1 pound)
1 bottle beer -- (12 ounces)
1 cup chopped onion
2 tablespoons vegetable oil
1 pound fresh sauerkraut -- rinsed and
fully drained
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 flour tortillas -- (10-inch diameter)
1/4 cup honey-Dijon mustard
4 slices smoked Swiss cheese
Place bratwurst and beer in medium saucepan; bring to a boil. Reduce heat
to low; cover and simmer 10 minutes. Remove from heat; let bratwurst cool
in beer.
In 10-inch frying pan cook onion in oil over medium heat until browned, 8
to 10 minutes. Add sauerkraut, sugar, salt and red pepper; mix well.
Continue cooking for 5 minutes to blend flavors.
Place bratwurst in center of cooking grate. Grill 5 to 6 minutes or until
browned and heated throughout, turning once halfway through grilling time.
Split each in half lengthwise.
Place 1/4 of sauerkraut mixture down center of each tortilla. Place 2
bratwurst halves on top of filling. Spread 1 tablespoon mustard on
bratwurst and top with a slice of cheese. Fold two sides of tortilla over
cheese; fold remaining bottom and top halves of tortilla to close.
Place tortilla wraps flap-side down on grill; grill 3 to 4 minutes or until
browned and heated through, turning once halfway through grilling time.
This recipe yields 4 servings.
Wine Recommendation: A rich Muscat will cut through the spicy, vinegary
filling and match the intensity of the cheese and sausage. Open wide for a
mouthful of flavor power!
Beer Recommendation: A strongly malted pale lager will bow to the tangy
sauerkraut and crown the bratwurst king of your taste buds.
Comments : This cultural-fusion dish is as much fun to make as it is to
eat!
Source : "Weber's Recipes at http://www.weber.com"
Contributed to the FareShare Gazette by Nancy in response to a request;
26 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 370 Calories; 12g Fat (31.0% calories from
fat); 7g Protein; 53g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 616mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Bread and Butter Pickles
Recipe By :Choice Cooking, Canadian Diabetes Association
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cucumber slices -- (1/8 inch thick)
1/2 cup thin onion slices
1/2 garlic clove -- (1/4 teaspoon
powder)
1 tablespoon pickling salt
1 cup ice cubes -- (or more)
1/2 cup cider vinegar
1/2 cup water
3/4 teaspoon mustard seed -- (1/2 teaspoon dry)
1/2 teaspoon celery seed
1/4 teaspoon turmeric
8 teaspoons sugar equivalent liquid sweetener
Combine cucumber, onion and garlic in a glass bowl. Sprinkle with pickling
salt. Cover with ice cubes. Let stand in a cool place, at least 6 hours or
overnight.
Drain well.
Combine vinegar, water, mustard seed, celery seed and turmeric in a large
saucepan. Bring to a boil; add drained cucumber mixture; return to a boil
and cook 2 minutes. Discard garlic clove. Stir in sweetener.
Spoon into hot sterilized jars. Wipe jar rims. Seal.
Store in a cool, dark, dry place.
Makes about 2 cups, each serving 1/4 cup (1++ Extra, not counted in meal
plan) 2 g carbohydrate, 8 calories
Source : Choice Cooking, Canadian Diabetes Association 78 Bond Street,
Toronto Ontario M5B 2J8 NC Press Ltd, Box 452 Station A, Toronto, Ontario
M5W 1H8 written 1983, 16th printing 1991, also available in French. Shared
by Elizabeth Rodier June 1993.
S(Formatted by Chupa): ""
NOTES : Liquid artificial sweetener equivalent - see package directions for
your product. Tested with 1/4 amount of SugarTwin June/93 by E.R. and
taste tested by 4 family members. Tumeric gives the pickles quite a bright
color.
Contributed to the FareShare Gazette by Chupababi; 15 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 12 Calories; trace Fat (11.7% calories from
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Breakfast Custard
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf cinnamon-raisin bread -- (crusts removed)
3/4 cup sugar
1 cup heavy cream
7 eggs -- plus
3 egg yolks
1 cube butter -- melted
1 tablespoon vanilla
3 cups milk
Heat oven to 350 degrees F.
Layer bread and melted butter in a 13x9x2-inch baking dish.
Combine the rest of the ingredients and pour evenly over bread.
Bake 1 hour in a pan of hot water. Let sit for 20 minutes before serving.
Dust with powdered sugar.
Can be assembled the night before.
Serves 12.
Contributed to the FareShare Gazette by Patty; 3 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 278 Calories; 21g Fat (67.2% calories from
fat); 6g Protein; 17g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 150mg
Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Breakfast Fajitas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sweet Italian sausage -- or
mild Italian sausage -- casing removed
and meat broken up or
bulk Italian sausage -- broken up
1 cup frozen stir-fry peppers -- chopped up
1/4 cup diced onion
1/3 cup diced apple
6 eggs
1 1/2 cups shredded Cheddar cheese
or Swiss cheese
8 large round flour tortillas
Fresh or jarred salsa
Sour Cream
Cook ground sausage over medium heat until no longer pink. Drain well, set
aside.
Saute stir-fried peppers, onion and apple in same skillet you have wiped
out with paper towel. Use about 1 teaspoon olive oil. Saute until
vegetables are tender. Remove from heat and set aside.
Scramble eggs with whisk and cook lightly over medium heat in same skillet.
Remove from heat and set aside.
Heat tortillas in a dry hot skillet in which they will lay flat. Heat about
30 seconds on one side and the same on other side. Keep warmed tortillas
between a clean dish towel you have folded in half until ready to fill.
Lay a tortilla out flat in front of you. Fill the half of tortilla nearest
you with 1/6 of egg, meat and cheese filling. Sprinkle 1/6 of peppers and
onions over this. Sprinkle with a little apple. Fold short sides in about
an inch and a half and roll up like a jelly roll from other long side.
Place seam side down on micro-wave safe tray or plate. Spoon some salsa
over the very tops of fajitas. Cover and micro-wave one minute at high.
Plate onto serving plates with spatula. Serve sour cream on the side.
Serve true Mexican style with Spanish rice and refried beans.
Contributed to the FareShare Gazette by Patty; 11 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 136 Calories; 10g Fat (68.8% calories from
fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 162mg Cholesterol; 173mg
Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Breakfast Sausage Egg Puff
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roll breakfast sausage -- like
Jimmy Dean spicy
6 eggs
2 cups milk
1 cup Bisquick
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F. Grease a 2-quart casserole.
Brown one pound of sausage in frying pan and drain excess fat.
In bowl, combine 6 eggs, 2 cups of milk and one cup of Bisquick.
Blend sausage and 8-ounce package of shredded cheese with egg mix and pour
into greased casserole dish.
Bake at 350 degrees F. for approximately one hour. Check consistency after
50-55 minutes.
Makes a two-quart casserole dish
Comments : If you prefer bacon instead of sausage, try pre-cooked bacon
for faster preparation time. Just dice the bacon slices and stir into mix.
Contributed to the FareShare Gazette by Patty; 7 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 535 Calories; 39g Fat (66.4% calories from
fat); 35g Protein; 10g Carbohydrate; 0g Dietary Fiber; 475mg Cholesterol; 660mg
Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat.
* Exported from MasterCook *
Broiled Spam Buns
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Spam -- drained and
sliced into 12 slices
6 slices tomatoes
6 slices American cheese
Spicy mustard
Softened butter
Lightly butter 6 hamburger buns on both cut sides. Lightly toast under
broiler. Remove from oven. Lay bun tops aside.
Place 2 slices spam on each bottom bun then broil until spam starts to
brown.
Remove from oven and add 1 slice of cheese to each sandwich and top with a
tomato slice. Return to broiler and broil until tomato cooks some and
cheese melts.
Remove from oven and top with other half of bun you have spread with spicy
mustard.
Makes 6 sandwiches.
Contributed to the FareShare Gazette by Patty; 19 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 450 Calories; 36g Fat (70.5% calories from
fat); 26g Protein; 8g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 1627mg
Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 5 Fat.
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