Recipes Included On This Page 3-Layered Jello (Lo-Carb) 30 Minute Meatloaf Almond Sherry Cake Art's Cauliflower Shepherd's Pie Artichokes Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.