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FareShare Gazette Recipes -- September 2004 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

3-Layered Jello (Lo-Carb)
30 Minute Meatloaf

Almond Sherry Cake

Art's Cauliflower Shepherd's Pie

Artichokes

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                      * Exported from MasterCook *

                        3-Layered Jello (Lo-Carb)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  sugar-free Jello -- (small boxes)
                        [your choice of flavor]
  3             ounces  cream cheese -- softened
  4        tablespoons  heavy cream
  2               cups  boiling water
  2               cups  cold water

In large glass bowl, add boiling water to the 2 boxes of Jello; stir until
all Jello has dissolved. Add the cream cheese and blend until well mixed.
Add the cold water and blend on low for a few seconds.

Whip the heavy cream until stiff. Slowly stir the cream into the Jello,
cover and place in fridge until it sets up.

When it sets, it will set up into three layers.

Servings - 4

1.3 Grams of Carbs per serving

Contributed to the FareShare Gazette by Polly; 22 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 126 Calories; 13g Fat (91.0% calories from 
fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 44mg Cholesterol; 76mg Sodium.  
Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.


 
                       * Exported from MasterCook *

                            30 Minute Meatloaf

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3         pounds  ground sirloin
                        [I used ground chevon]
  1              large  egg -- beaten
     2/3           cup  Italian bread crumbs
                        [I used grated loaf of sun-dried tomato
                        and basil bread]
     1/4           cup  grated Parmigiano
                        [All I had was the dry powder stuff,
                        freshly grated would be so much better.]
     1/2         small  green bell pepper -- chopped
  1              small  yellow onion -- finely diced
  4                     garlic cloves -- diced
  3        tablespoons  tomato paste
                        [I used a small can of sauce,
                        using 1/2 in the mix and 1/2 thickened
                        to pour over after cooking the meat
                        loaves]
                        Salt and pepper
  2        tablespoons  olive oil
  1         tablespoon  dry basil -- (generous
                        tablespoon)
  1         tablespoon  oregano -- (generous
                        tablespoon)
  1         tablespoon  marjoram -- (generous
                        tablespoon)
  1         tablespoon  thyme -- (generous
                        tablespoon)
                        [if you like it]

Sauce to top: use remaining 1/2 can of the tomato sauce, place in small
saucepan with a tsp sugar, tsp garlic powder, pinch of the Italian type
herbs, let simmer until it's the thickness you desire (slightly less thick
than catsup.)

Preheat oven 425 degrees F.

Place meat in a bowl and make a well in the meat. Fill with egg, bread
crumbs, cheese peppers, onions, garlic, tomato paste (or sauce),
seasonings. Mix lightly to form 4 individual oval meat loaves, 1 inch
thick. Coat with the olive oil and arrange on a baking sheet.

Bake uncovered 18 - 20 minutes.
As mentioned, my oven stays hotter than the dial indicates so I turned it
to 400F. and at the last 5 minutes spooned the tomato sauce over the tops.

Serves 4

Contributed to the FareShare Gazette by Martha; 5 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 540 Calories; 35g Fat (57.9% calories from 
fat); 34g Protein; 23g Carbohydrate; 3g Dietary Fiber; 151mg Cholesterol; 743mg 
Sodium.  Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.


 
                        * Exported from MasterCook *

                            Almond Sherry Cake

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  Duncan Hines yellow cake mix -- not pudding type
  4              large  eggs
     3/4           cup  cream sherry
     3/4           cup  canola oil
  1            package  instant vanilla pudding mix -- (3 5/8-ounce size)
     1/2      teaspoon  nutmeg

Grease and flour a 10-inch bundt cake pan; set aside.

In a large bowl, combine cake mix, eggs, sherry, oil, pudding mix and
nutmeg. Mix at low speed of mixer 1 minute, scraping bowl constantly. Mix
at medium speed 3 minutes, scraping bowl occasionally or beat 5 minutes by
hand.

Pour half the batter into bundt pan, distributing evening around the pan.
Sprinkle evenly with streusel filling. Pour remaining cake batter evenly to
bundt cake pan.

Bake at 350 degrees F., 45 to 50 minutes or until cake springs back when
touched lightly. Cool on wire rack 15 minutes.

Unmold from pan; cool completely on rack right side up. Brush with sherry
glaze; garnish with sliced almonds.

Streusel Filling:

Mix 1/3 cup packed brown sugar, 1/4 cup cake flour, 3 tablespoons butter
and 1/2 teaspoon cinnamon until crumbly. Stir in 3/4 cup toasted Blue
Diamond sliced almonds.

Sherry Glaze:

Stir together 2 cups sifted powdered sugar, 1/3 cup melted butter and 1
tablespoon cream sherry. Stir in 1 to 2 teaspoons hot water, until glaze is
desired thickness. When cake is completely cooled, drizzle glaze back and
forth around top of cake letting is run down the sides in places. Make a
triple row of toasted slice almonds, slightly overlapping each other around
very top of cake.

Serves 10 to 12.

Contributed to the FareShare Gazette by Patty; 9 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 190 Calories; 20g Fat (94.3% calories from 
fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 25mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 Fat.


 
                      * Exported from MasterCook *

                     Art's Cauliflower Shepherd's Pie

Recipe By     :Art Guyer, developed 9/2/2004
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  finely chopped onion
  2        tablespoons  olive oil
  2        tablespoons  Ketchup
  1         tablespoon  Worcestershire sauce
     1/2      teaspoon  chipotle hot sauce
                        Salt and pepper to taste
                        Beef or chicken broth
  2              heads  cauliflower
  2             ounces  egg substitute -- (1 egg)
     1/8           cup  nonfat half and half milk
  1         tablespoon  lowfat margarine
     1/4      teaspoon  garlic pepper, with salt
  1                can  peas -- drained
  10 1/2        ounces  nonfat beef gravy -- approximately (1
                        jar)
                        or 1 cup leftover gravy
     1/4           cup  shredded mild cheddar cheese, nonfat
     1/2      teaspoon  paprika

Brown ground beef and saute onions in 2 tablespoons olive oil in a large
pan. Add ketchup, Worcestershire sauce, hot sauce, salt and pepper. Add a
few tablespoons of broth and cook, covered, over low heat for 15 to 20
minutes, adding more broth as necessary to keep moist.

Clean and steam two heads cauliflower until completely done. Mash as you
would potatoes. See my Note 1.

Beat egg substitute with milk, margarine and garlic pepper, then fold into
the mashed cauliflower.

Spread half of the mashed cauliflower into a greased, 2-quart shallow
baking dish. Arrange meat mixture on top, then peas and gravy. Cover with
remaining mashed cauliflower. Bake at 375F. for 35 minutes; top with
shredded cheese and bake 15 to 20 minutes longer, or until casserole is
browned and cheese is melted.

Sprinkle with paprika and let set 5 to 10 minutes before serving.

Art's Note 1:  When I mash cauliflower, I use my VitaMix Blender. I put the
egg, milk, margarine and seasoning into the blender; add the steamed
cauliflower after draining it thoroughly, then process it on a low speed
for several seconds, mixing it up as I go. If you blend it too long or too
fast, it will become too soupy.

Art's Note 2:  I made this for dinner after looking at several
"traditional" recipes. I wanted to reduce the carbs and the fat and came
up with this beauty. I truly believe if you did not know it was
cauliflower you would think it was mashed potatoes.

Formatted in MasterCook by Art

Contributed to the FareShare Gazette by Art; 3 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 75 Calories; 4g Fat (49.6% calories from 
fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 86mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other 
Carbohydrates.

 
                      * Exported from MasterCook *

                                Artichokes

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Artichokes
  2                     lemons

On FoodTV now! Peel baby artichokes (take off the large outer leaves,
peel down the stems), cut in half and put into water that has the
juice (and fruit) of 2 lemons to keep them from turning black (take
out the small inner choke first).

Oil in a skillet to 350F; pat the artichoke halves dry and put
directly into the oil. Cook until crispy and brown.

Add coarse salt as soon as the little guys come out of the oil.

Contributed to the FareShare Gazette by Martha in response to a request;
19 September 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 23 Calories; trace Fat (5.3% calories from 
fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  
Exchanges: 1/2 Fruit.

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