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FareShare Gazette Recipes -- August 2004 - C's (Page 1)
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* Exported from MasterCook *
Cajun Plantation Eggs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
12 strips bacon
1 1/2 cups shredded Cheddar cheese
1 1/3 cups whipping cream
6 green onions -- (with green) chopped
Salt -- to taste
Cayenne pepper -- to taste
Heat oven to 350 degrees F. Spray 6 individual custard cups or ramekins
with non-stick coating.
Cook bacon in microwave until done but not crisp.
In a small bowl, blend 6 eggs, cream and salt and pepper; set aside.
Wrap 2 strips of bacon in bottom of each cup. Top with 1/6 of the cheese
and 1/6 of the onions. Crack 1 egg in each cup, keeping yolk from breaking.
Pour blended ingredients in each cup. Top with remaining cheese and onions.
Bake for 15-20 minutes or until raised and golden on top.
Hold custard cup or ramekin with potholder, run a table knife around inside
of cup, loosening food from cup. Carefully hold cup at a slight angle and
scoot food out onto plate in one piece by sliding tip of knife under bottom
of food.
Have chives cut up small and scattered on part of plate where you will
place egg or eggs.
Men usually eat 2 eggs.
Serve with homemade biscuits and fresh strawberry preserves. Hashbrowns
would also be good with this.
Contributed to the FareShare Gazette by Patty; 10 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 505 Calories; 44g Fat (78.4% calories from
fat); 23g Protein; 4g Carbohydrate; trace Dietary Fiber; 487mg Cholesterol; 510mg
Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 Fat.
* Exported from MasterCook *
Caliente Cheese And Egg Brunch Dish
Recipe By :
Serving Size : 36 Preparation Time :0:35
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs
1 teaspoon Tabasco sauce
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups shredded Monterey jack cheese
1 1/2 cups shredded cheddar cheese
1/3 cup minced green bell peppers
2 tablespoons sliced black olives
2 tablespoons chopped green chiles
* This will make 36 appetizers or about 8 brunch-sized servings.
1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees F.
2. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer
to beat until light and fluffy, about 5 minutes.
3. Add flour, baking powder and salt. Mix well then stir in cheeses, green
pepper, olives and green chiles.
4. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes
before serving. Cut into 36 pieces for appetizer or into larger portions
for serving with a spicy tomato sauce or salsa.
Serving Ideas : Serve as appetizers or brunch dish with salsa.
Contributed to the FareShare Gazette by Robin; 16 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 5g Fat (64.9% calories from
fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 125mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cantonese Pickles
Recipe By : TJ Hill - Appetites Catered
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups carrot -- bias-cut
1 cup green bell pepper -- large dice
1 cup red bell pepper -- large dice
2 cups onion -- large dice
2 cups cucumber -- large dice, peeled
1/2 cup fresh ginger root -- peeled and
thinly sliced
4 whole dried red chiles
1 cup rice vinegar
1 cup sugar
1/2 teaspoon salt
1 cup water
Prepare vegetables and set aside.
Combine remaining ingredients in a saucepan. Heat to a boil, reduce heat
and simmer for 5 minutes. Remove from heat and cool to lukewarm. Add
carrots and stir often, until completely cooled. Add remaining vegetables;
mix well.
Ladle into sterile jars. Cover and chill for 4 hours.
Store up to 1 week in refrigerator.
Serve slightly chilled.
Contributed to the FareShare Gazette by Chupababi; 16 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 51 Calories; trace Fat (1.6% calories from
fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 52mg
Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cheese And Vegetable Soufflé
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs -- separated
1 cup milk -- very hot
1/4 cup flour -- (1/4 to 1/2 cup)
1 pinch salt -- (generous pinch)
1/2 cup grated Cheddar cheese
1 tomato -- diced
3 tablespoons very finely minced red onion
I use a standard round Corning Ware casserole dish (3-inch - 4-inch sides?)
Butter the bottom only.
Preheat oven to hot, 375 - 400*F.
Separate 8 eggs, making CERTAIN not to get anything, yolk, ANYTHING
in the whites. I even take out the little cream line 'gristle' if
it's pronounced in the whites. (If I had to buy eggs, I'd make do
with 6. Most soufflé recipes call for 4 - 6 eggs only.)
If I can remember right, eggs separate much easier if they're room
temperature but the whites beat better if they're cold?? So, once
you've separated them, chill the whites for a little while before
whipping.
Beat the yolks a little (just to break and blend) and put in a
saucepan on the stove along with 1 cup of very hot milk. (Be careful
not to scramble the yolks)... although I did last time and after I'd
finished whipping the egg whites, I just turned the beaters on the
saucepan with the milk and yolk mix and 'unscrambled' the yolks. It
worked fine.
Add 1/4 - 1/2 cup of flour, pinch of salt (generous pinch). If the
flour thickens the mix to a 'ball stage', add more milk. (That's why
I start with 1/4 cup and see how it goes. If it's still pretty loose,
I might add a little more flour, rarely do I go the full 1/2 cup
though.)
Here is where I add the vegetables and cheese. I like to make a
cheese sauce, but if you grate cheddar (about 1/2 cup) into the eggs,
they'll dissolve ok on their own. I also like to add a diced tomato
and just a little (3 tbsps or so) of very finely minced red onion.
Cooked celery and cooked carrot finely diced work ok, but you don't
want any 'sinkers'' big hunks of raw vegetables that won't let the
eggs rise properly. Very thin slices of ham will work wonderfully in
this main dish soufflé.
While the egg mixture is cooking on very low heat on the stove, whip
the whites. I use a stainless steel bowl and a hand held mixer. I've
used a stick blender, works ok but takes awhile, and I've done it
with just a wire whisk. Use the mixer if you have yours handy!
After soft peaks form, and the egg yolk mixture on the stove has
cooked a little and started to thicken; turn the yolk mix off the
heat, let cool a little bit and add 1/2 the beaten whites to the mix.
Fold gently. It's ok if you don't get everything completely blended,
I usually end up with streaks of egg white and streaks of
cheese/vegetable/yolk mix. Finish by adding the remainder of the
whites and folding those in.
Pour into your prepared casserole dish (butter the bottom only) and
placing in a hot (375F - 400F) until the dish has risen.
Once it's risen and started to toughen up on the surface (15 - 20
minutes), lower the heat and bake at 300F - 325F for another 15 - 20
minutes. With 8 eggs, it often takes an hour to completely set up,
but you don't want it to dry out either. I have never had this recipe
deflate!
If you wanted a dessert soufflé, it would be very easy to add sugar
to the yolks & flour as they cook in place of cheese and vegetables,
and any summery fruit like diced berries or thin slices of cooked
apple (or applesauce?) In place of the milk, think 'juice', and see
what you can come up with (orange pineapple might be a tasty change!)
Contributed to the FareShare Gazette by Martha; 18 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 261 Calories; 16g Fat (54.9% calories from
fat); 18g Protein; 11g Carbohydrate; 1g Dietary Fiber; 397mg Cholesterol; 265mg
Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 2 Fat.
* Exported from MasterCook *
Chicken and Vegetables in Browning Bag
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken thighs
or 4 chicken breast halves -- bone-in
1 envelope chicken gravy mix
2 carrots -- scraped and
julienned
1 rib celery -- slice on the
diagonal
1 onion -- quartered
2 medium potatoes -- (2 to 4)
scrubbed and halved,
red potatoes have nice skins for this
1/4 cup fresh snipped parsley
1/4 teaspoon dried rosemary -- crushed
2 tablespoons flour
2 tablespoons olive oil -- or canola oil
1 1/2 cups canned chicken broth
Heat oil in skillet over medium-high heat.
When hot slide chicken pieces in and brown quickly on both sides. Then add
vegetables and cook until they start to brown. Add parsley, rosemary, salt
and pepper. Stir well; remove from heat and cool.
In regular-sized oven bag, add the flour and gravy mix, shake bag up good
to coat inside of bag with a film of flour. Add cooled meat and vegetables.
Turn bag over and over to coat meat and vegetables with flour and gravy
mixture. Carefully add the chicken broth so it doesn't run out of bag. Tie
shut with plastic tie.
Fit in a 13x9x2-inch pan, making sure the bag does not hang out or over the
sides of pan. With sharp knife, cut 3 small slits in top of bag for
venting.
Bake in 325 degree F. oven for 1 hour.
Remove meat and vegetables from bag to large serving bowl and pour gravy
over or into gravy boat. Add a salad and bread, presto you have a nice
dinner.
Serves 4.
Contributed to the FareShare Gazette by Patty; 16 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 353 Calories; 21g Fat (54.5% calories from
fat); 19g Protein; 21g Carbohydrate; 3g Dietary Fiber; 79mg Cholesterol; 180mg
Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 Fat.
* Exported from MasterCook *
Chicken Breast with Fennel and Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
4 boneless skinless chicken breasts
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fennel seed -- chopped
1/2 teaspoon crushed red chili flakes -- (1/2 to 1 teaspoon)
2 tablespoons minced fresh garlic
3 cups fennel bulb -- sliced 1/2 inch
[2 bulbs]
6 cups diced tomatoes
2 lemons -- zested and juiced
1 cup Kalamata olives -- pitted
2 tablespoons Italian parsley -- minced
Heat olive oil in heavy saucepan. Season chicken breasts with salt and
pepper. Sear chicken breast in oil until golden brown, about 3 to 5 minutes
each side.
Add fennel seed, chili flakes and garlic. Cook for 1 minute, then add
fennel bulb, tomato, lemon juice and zest.
Stir, then cover pan. Reduce heat to medium, and cook for about 10 minutes
until tomatoes have become saucy. Stir in olives and parsley, remove lid
and continue to cook for 10 to 15 minutes.
Sauce should be thick and chicken should be cooked through. Adjust
seasonings.
Serve with orzo pasta that has been tossed with crumbled feta cheese.
Makes 4 Entree portions
This dish is super when served on a bed of orzo pasta sprinkled with Feta
cheese.
Contributed to the FareShare Gazette by Margie; 18 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 595 Calories; 30g Fat (44.8% calories from
fat); 58g Protein; 25g Carbohydrate; 6g Dietary Fiber; 137mg Cholesterol; 1690mg
Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 1/2
Fruit; 5 Fat.
* Exported from MasterCook *
Chicken Tetrazzini
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken
Salt and pepper -- to taste
1 pound thin spaghetti
1 1/2 cups thinly sliced celery
1 green pepper -- thinly sliced
1 medium onion -- chopped fine
2 cans mushroom stems and pieces -- drained
1 pound Velveeta cheese
Hungarian Paprika
Cook chicken in water with salt and pepper until tender and falling off the
bone. Remove from water and place in colander to drain and cool. When cool
enough to handle, separate meat from skin and bones.
Cook spaghetti, celery, green peppers and onion in some chicken broth,
canned is fine.
Combine chicken, noodle mixture and mushrooms in a 13x9x2-inch greased
casserole dish or pan.
Cube Velveeta cheese very small and sprinkle evenly on top of casserole.
Sprinkle top of casserole with paprika.
Bake in a 350 degree F. oven from 35 to 45 minutes or until bubbly.
Serves 6 hearty appetites.
Contributed to the FareShare Gazette by Patty; 29 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 554 Calories; 39g Fat (64.7% calories from
fat); 44g Protein; 4g Carbohydrate; 1g Dietary Fiber; 226mg Cholesterol; 175mg
Sodium. Exchanges: 6 Lean Meat; 1/2 Vegetable; 4 Fat.
* Exported from MasterCook *
Chicken with Rice
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 cup long grain raw rice
1/2 medium onion -- diced
1/4 teaspoon coarse ground black pepper
1 garlic clove -- crushed
2 chicken breast halves -- boneless and
skinless
3 cups chicken broth -- canned is okay
8 ounces tomato sauce -- (1 can)
1/2 teaspoon salt
1 medium green bell pepper -- diced
1 teaspoon cumin
Brown rice in olive oil until golden. Add onions, peppers and garlic. Then
add cut-up chicken strips, chicken broth, tomato sauce, black pepper and
salt. Cover and simmer for 25 minutes or until liquid has been absorbed and
rice is tender. Fluff up with fork before serving.
Some nice hot corn bread and a nice green salad will make a nice meal of
this on a chilly fall day.
Contributed to the FareShare Gazette by Patty; 12 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 493 Calories; 30g Fat (53.9% calories from
fat); 40g Protein; 17g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 2459mg
Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Chicken-Cashew Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup finely minced onion
1 cup finely diced celery
1 tablespoon butter
1 can cream of mushroom soup
1/3 cup canned chicken broth
1 tablespoon soy sauce
3 drops Tabasco sauce
2 cups diced cooked chicken
1 cup chow mein noodles
1/3 cup chopped cashew nuts
Saute onion and celery in butter; add soup, broth, sauces and chicken.
Simmer until blended; pour into 1-quart casserole. Sprinkle with noodles
and cashew nuts.
Bake at 350 degrees F. for 30 minutes or until bubbly.
Serves 4.
Contributed to the FareShare Gazette by Patty; 28 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 9g Fat (63.8% calories from
fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 594mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Chocolate Chip Treasure Cookies
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
1/2 cup flour
2 teaspoons baking powder
14 ounces sweetened condensed milk -- (1 can)
1/2 cup butter -- softened
1 1/3 cups flaked coconut
12 ounces chocolate chips
1 cup chopped walnuts
Heat oven to 375 degrees F.
In a small bowl, mix graham cracker crumbs, flour and baking powder
together.
In a large bowl of mixer, beat sweetened condensed milk and butter until
smooth. Add graham cracker mixture and mix well. By hand stir in coconut,
chocolate chips and walnuts.
Drop by rounded tablespoons onto ungreased cookie sheet. Bake 9 to 10
minutes or until lightly browned.
Makes about 3 dozen.
Contributed to the FareShare Gazette by Patty; 15 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 145 Calories; 9g Fat (50.6% calories from
fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 89mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Chocolate Chunk Brownie Cookies
Recipe By : Land O Lakes butter package
Serving Size : 42 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 1/2 ounces real semi-sweet chocolate chunks -- 2 cups
1 1/2 cups sugar
1 cup Land O Lakes butter -- softened
2 eggs
2 teaspoons vanilla
2 1/4 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Heat oven to 350F.
Melt 1 cup chocolate chunks in 1-quart saucepan over low heat stirring
occasionally until melted, 3 to 5 minutes.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl
often, until creamy. Add melted chocolate, eggs and vanilla; continue
beating until well mixed.
Reduce speed to low, add flour baking powder, baking soda and salt. Beat
until well mixed. Stir in remaining chocolate chunks by hand.
Drop dough by rounded tablespoons, 2 inches apart onto ungreased cookie
sheets.
Bake at 350F. for 8 to 10 minutes or until set. Let stand 1 minute; remove
from cookie sheets.
Makes 3 1/2 dozen cookies.
Source : "Land O Lakes butter package."
Contributed to the FareShare Gazette by Suzie; 29 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 56 Calories; trace Fat (4.4% calories from
fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 38mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Classic Bratwurst with The Works
Recipe By :Weber's Big Book of Grilling; Purviance & McRae; 2001
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 bratwurst -- (fresh)
1 teaspoon vegetable oil -- (5 mL)
1 medium yellow onion -- thinly sliced
2 slices bacon -- cut
into 1-inch pieces
1 Granny Smith apple -- unpeeled
cored and cut into 1/2-inch cubes
1 pound fresh sauerkraut -- (454 g)
rinsed and fully drained
1 1/2 teaspoons caraway seeds -- (7 mL)
1/2 cup beer -- (125 mL)
Kosher salt
Freshly ground black pepper
Prepared mustard
10 hot dog buns -- or rolls
Grill the bratwurst over Direct Medium heat until browned, 6 to 8 minutes,
turning once halfway through grilling time.
To prepare the sauerkraut:
In a large saute pan over medium heat, warm the oil. Add the onion and
bacon; cook for 5 minutes, stirring occasionally. Add the apple,
sauerkraut and caraway seeds; cook for 5 minutes more. Add the beer and
grilled bratwurst.
Cover and cook over low heat for 25 minutes. Stir and season with salt and
pepper.
Spread a generous amount of mustard on the inside of the buns or rolls.
Add the bratwurst and top with the sauerkraut.
Serve immediately.
Makes 10 servings.
From Weber's Big Book of Grilling; Jamie Purviance and Sandra S. McRae;
2001. ISBN 0-8118-3197-3 (pbk.)
We added some minced garlic and a few splashes of jalapeno sauce. This
was very good.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 8 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 407 Calories; 25g Fat (57.1% calories from
fat); 16g Protein; 27g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 736mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cold Coral Soup
Recipe By : La Bonne Soupe Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large cucumbers
1 small onion -- sliced
1 cup tomato juice
1 tablespoon tomato paste
1 cup chicken broth
1 quart sour cream
1/4 cup dry fino sherry
12 small fresh basil leaves -- for garnish
Peel the cucumbers and slice in half lengthwise. Spoon out and discard the
seeds. Cut into chunks and place the cucumbers in a blender or food
processor. Add the onion, tomato juice and tomato paste; process until
pureed.
Pour the mixture into a large bowl, add the broth, then whisk in the sour
cream and sherry, beating until well incorporated. Cover and refrigerate
for 3 to 4 hours.
Ladle into chilled soup bowl and float 2 or 3 basil leaves in each.
Makes 4 to 6 servings
S(Formatted by Chupa): ""
Contributed to the FareShare Gazette by Chupababi; 25 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 556 Calories; 49g Fat (76.9% calories from
fat); 11g Protein; 22g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 571mg
Sodium. Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.
* Exported from MasterCook *
Confetti Vegetable Relish
Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
Black pepper -- to taste
* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure
3 cups.
Place the corn in serving bowl; add rest of ingredients and mix well.
Yield : about 3 1/2 cups.
Serving Ideas : Serve with sandwiches as a crunchy cold side dish.
NOTES : This is a crunchy and colorful side dish that is perfect for
serving with sandwiches or poultry and meat dishes. It will keep for 2
weeks in the refrigerator when stored in tightly covered jar or bowl.
Contributed to the FareShare Gazette by ; 18 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 51 Calories; 3g Fat (46.9% calories from
fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Cornbread and Chicken 'Salad'
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Several corn bread muffins -- (crumbled)
or about 1/2 a pan of cornbread
Canned or cooked black beans
1 whole kernel corn
[either cooked fresh or canned]
1/2 red onion -- minced
1 cup diced chicken -- or other cooked
meat,
thinly sliced steak would work well too
1 cup diced tomato -- (about a cup)
1/2 cup diced bell pepper -- (about)
Minced jalapeno -- (if desired)
Minced garlic -- (if desired)
Black olive slices
Ranch dressing -- (quite a lot,
it's going to go over each layer)
1 cup grated Monterey Jack cheese -- (about)
Start layering a casserole with 1/2 the crumbled cornbread.
Top with the black beans, corn, onion, bell pepper and tomato.
Smooth a generous 'dollop' of ranch dressing over the top.
Add the rest of the crumbled cornbread, top with black olives, the
chicken, garlic and jalapenos if you use them and, another generous
layer of the dressing. Top all with Monterey Jack cheese.
Wrap the dish with cling wrap and put in the refrigerator several
hours or overnight to season.
This makes a very nice cold supper dish or picnic dish.
Contributed to the FareShare Gazette by Martha; 19 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 556 Calories; 35g Fat (56.7% calories from
fat); 45g Protein; 15g Carbohydrate; 3g Dietary Fiber; 170mg Cholesterol; 177mg
Sodium. Exchanges: 6 Lean Meat; 3 Vegetable; 3 Fat.
* Exported from MasterCook *
Corned Beef Hash Breakfast Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans corned beef hash
6 eggs
Tabasco sauce -- to taste
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F. Lightly grease a 1-quart casserole dish.
Spread two cans of corned beef hash in bottom of greased casserole.
Make 6 indentations in corned beef hash with back of a serving size spoon.
Break open egg and place raw eggs in each of the indentations.
Sprinkle tabasco sauce over entire mixture. Be sparing with the sauce.
Evenly cover with mixture with shredded cheese.
Bake at 350 degrees F. for approximately 35-40 minutes, until egg yolks are
fully cooked to your liking.
Remove from oven, with the sharp edge of a metal spatula, divide portions
evenly. Carefully place a square of hash with egg in middle of dinner
plate. Serve with toast and juice.
Serves 6 or 3 hearty eaters.
Contributed to the FareShare Gazette by Patty; 8 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 218 Calories; 17g Fat (70.5% calories from
fat); 15g Protein; 1g Carbohydrate; 0g Dietary Fiber; 227mg Cholesterol; 290mg
Sodium. Exchanges: 2 Lean Meat; 2 Fat.
* Exported from MasterCook *
Crab and Cucumber Rolls
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber
6 1/2 ounces crab meat -- (1 can)
4 tablespoons mayonnaise -- [non-fat]
1 1/2 teaspoons finely grated onion
1 pinch salt -- (large pinch)
1/2 teaspoon sugar -- [artificial
sweetener]
5 dashes Tabasco
Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer
or a sharp knife, making a large cavity.
Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into
cucumber. Wrap cucumber in plastic wrap and chill.
Slice into 1/2-inch-thick slices.
Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 14 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 52 Calories; 4g Fat (68.6% calories from
fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 89mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cream Cheese and Chive Scrambled Eggs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large eggs
1/4 cup water
2 tablespoons fresh chives -- chopped
1/4 teaspoon coarsely ground black pepper
2 teaspoons butter
4 ounces light cream cheese -- cut
into 1/2-inch cubes
1/2 teaspoon salt
In a large bowl, with a wire whisk, beat eggs, chives, pepper, 1/2 teaspoon
salt and 1/4 cup water until blended.
In a non-stick 10-inch skillet, melt butter over medium-high heat. Add egg
mixture to skillet. As egg mixture begins to set around the edges, move
eggs gently toward the center with a spatula to allow uncooked egg to flow
towards sides of pan.
When eggs are partially cooked, add cream cheese and continue cooking one
more minute or until eggs are set but still moist, stirring occasionally.
Serves 4
Contributed to the FareShare Gazette by Patty; 4 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 214 Calories; 16g Fat (67.3% calories from
fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 395mg Cholesterol; 557mg
Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
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