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FareShare Gazette Recipes -- September 2004 - G's
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* Exported from MasterCook *
Garlic Bubble Bread
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon salt
1 loaf frozen white bread dough -- thawed (1 pound)
In a bowl, combine butter, parsley, garlic powder and salt. Mix until well
blended.
Cut dough into 1-inch pieces; dip into butter mixture. Layer in a greased
and floured 9x5x3-inch loaf pan. Cover lightly with a clean damp tea towel.
Let rise until doubled in size, about 1 hour. Remove tea towel and brush
top of bread with melted butter.
Bake at 350 degrees F. for 30 minutes or until golden brown.
Yields 1 loaf.
* It always takes at least twice the butter mixture for me to get all the
pieces of bread dough dipped. Maybe I'm heavy handed, but it sure tastes
good and people love pulling off pieces of it to eat. Let sit 5 minutes
before removing from pan and turn right side up after removing from pan.
Serve while good and hot.
Contributed to the FareShare Gazette by Patty; 4 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Garlic-Orange Sautéed Shrimp
Recipe By :Art and Curtis Guyer
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds shrimp -- 15-21
6 tablespoons olive oil -- divided
2 tablespoons garlic -- chopped fine
1/2 cup sweet onions -- chopped fine
1/2 sweet red pepper -- chopped fine
1/3 cup mixed nuts
1/4 cup orange peel -- strips thinly sliced
1 teaspoon Old Bay Seafood seasoning
1 teaspoon Canadian Steak Seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup fresh cilantro leaves -- chopped
Peel and clean shrimp, leaving tail on. Put in a large bowl. Drizzle on
about 3 tablespoons of olive oil. Add garlic, onions, peppers, nuts and
orange peel. Stir to thoroughly coat the shrimp.
Sprinkle shrimp mixture with seasonings, except cilantro. Gently fold the
shrimp over a couple of times to mix in seasonings. Set aside while working
on other parts of the meal. When rest of meal is about finished, heat a wok
or other suitable pan; add 3 tablespoons olive oil and heat to nearly
smoking.
Dump in shrimp mixture and stir immediately. Shake/toss/stir the mixture
while it cooks. When shrimp have turned pink, it is done; it should take no
longer than about 5 minutes. Do not over cook! Right before removing from
the heat, add cilantro and stir. Serve immediately.
Source : "Art and Curtis Guyer"
Copyright : "www.Curtiscooks.com"
Notes : My son, Curtis, and I fixed this for dinner on September 13, 2004,
at our home here on the beach in Kitty Hawk, NC. Although I have fixed a
similar recipe before, the addition of the orange peel (Curt's
contribution) and the nuts (my contribution) made this dish a unique
entree. We were quite pleased with the results. <G>
Contributed to the FareShare Gazette by Art; 15 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 519 Calories; 31g Fat (54.0% calories from
fat); 49g Protein; 11g Carbohydrate; 2g Dietary Fiber; 345mg Cholesterol; 357mg
Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat.
* Exported from MasterCook *
Gingerbread Cookies in a Jar
Recipe By :Christmas-Cookies.com
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter
Use a clean 1-quart jar and press each layer down firmly. Put in half of
the flour along with the baking powder and baking soda. Add the spices and
the remaining flour. Add the brown sugar last. Tie a ribbon around the top
of the jar and attach the cookie cutter and the directions below.
Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2
cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely
blended. Cover and refrigerate 45 minutes. Preheat oven to 350F. Roll dough
to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place
cookies on lightly greased cookie sheet about 2 inches apart. Bake 10 to 15
minutes. Decorate with icing.
Christmas-Cookies.com
Contributed to the FareShare Gazette by Nancy in response to a request;
26 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2453 Calories; 5g Fat (1.9% calories from
fat); 46g Protein; 556g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 1849mg
Sodium. Exchanges: 22 1/2 Grain(Starch); 0 Fat; 14 1/2 Other Carbohydrates.
* Exported from MasterCook *
Green Tomato and Apple Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups apples -- peeled, cored,
and thinly sliced
3 cups green tomatoes -- cored and
thinly sliced
1/2 cup sugar -- or to taste
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter
2 9 inch pie shells
1 tablespoon sugar -- mixed with
1/2 teaspoon cinnamon
Combine the apples, tomatoes, sugar, lemon juice, cinnamon, nutmeg and salt
in a mixing bowl; toss to coat the apple and tomato slices.
Line a pie plate with one of the pastry shells and transfer the apple
mixture to the shell. Dot with the butter. Moisten the edge of the pastry
and place the second pastry shell on top. Trim and crimp the edge; make
several slits in the top with a sharp knife. Sprinkle the sugar and
cinnamon mixture over the top.
Bake in a preheated 450F (230C) oven for 10 minutes, then reduce the heat
to 350F (180C) and bake for an additional 25 to 40 minutes, depending on
the type of apples used. The pie is done when the apples are tender and the
crust is golden brown.
Serve warm, cold, or at room temperature.
Makes one 9-inch (22 cm) pie.
Contributed to the FareShare Gazette by Jennie in response to a request;
9 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 323 Calories; 15g Fat (41.8% calories from
fat); 4g Protein; 45g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 397mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 3 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Green Tomato Fiesta Pie
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 deep dish pie shell
1 pound Italian turkey sausage
1 medium red onion -- chopped
3 cups green tomatoes chopped fine
1 can black beans
1 can Herdez green salsa
1 tablespoon cumin
2 cups Cheddar cheese
2 tablespoons flour
Fry turkey sausage until browned. Add onion and green tomatoes and saute
slightly. Add black beans, cumin, green chile salsa and flour. Mix well.
Spoon into pie shell. Top with Cheddar Cheese.
Bake in 400-degree F. oven until cheese is well melted and golden brown.
Blake Officer
Green Tomato Cook-Off Recipes 2003
Contributed to the FareShare Gazette by Chupababi in response to a request;
12 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Green Tomato Harvest Cake
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup dates
1 cup pineapple
2 cups green tomatoes
or grated carrots
Frosting
8 ounces cream cheese
1/4 pound butter -- melted (1 stick)
1 pound powdered sugar
Place pitted dates, pineapple and green tomatoes in food processor or
blender and blend until they are very finely chopped.
Add all ingredients together and put in prepared 9x12 cake pan.
Bake at 350 degrees F. for 45-55 minutes or until knife comes out clean
when inserted in center.
Frosting
Using electric mixer or food processor, blend frosting ingredients until
smooth and creamy. You may want to place in fridge to set up a bit while
cake is baking and cooling.
Barb Lickness
Green Tomato Cook-Off Recipes 2003
Contributed to the FareShare Gazette by Chupababi in response to a request;
12 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Green Tomato Mincemeat
Recipe By : Ball Blue Book of Canning
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts cored and chopped green tomatoes
[about 20 small]
1 tablespoon salt
1 orange
2 1/2 quarts pared chopped apples
1 pound seedless raisins
1 1/2 cups chopped suet -- (about 6 ounces)
3 1/2 cups packed brown sugar
1/2 cup vinegar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon ginger
Sprinkle salt over tomatoes and let stand 1 hour. Drain.
Cover tomatoes with boiling water and let stand 5 minutes. Drain well.
Grate rind and chop pulp of orange.
Mix all ingredients together and cook until mixture is boiling hot.
Pour, boiling hot into hot jars, leaving 1 inch headspace. Adjust caps.
Process pints and quarts 25 minutes at 10 pounds pressure.
Yield, about 10 pints.
Contributed to the FareShare Gazette by Martha in response to a request;
10 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 437 Calories; trace Fat (0.7% calories from
fat); 2g Protein; 114g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 676mg
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fruit; 0 Fat; 5 Other Carbohydrates.
* Exported from MasterCook *
Green Tomato Mincemeat Fried Pies
Recipe By : Jerry Bledsoe
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds green tomatoes
3/4 cup distilled white vinegar
1 1/2 teaspoons ground cinnamon
3 cups water
3 pounds tart apples -- peeled,
cored and chopped
1 1/2 pounds raisins
3 3/4 cups packed brown sugar
3 1/2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon lemon zest
1 teaspoon ground cloves
1/4 cup lemon juice
1/2 cup butter flavored shortening
2 cups all-purpose flour
1 teaspoon salt
1/3 cup shortening
3 tablespoons ice water
3 cups shortening for frying
1. Chop the tomatoes very coarsely. Place tomatoes in a colander and drain,
by pressing with your hand, all the tomato juice possible. Put the tomatoes
in a large sauce pan with 1 cup of water, heat to boil, drain well.
2. Put the tomatoes back in the sauce pan with 1 cup of water, heat to
boil, drain again.
3. Now, put the tomatoes back in the sauce pan with one cup of water,
apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar and 1/2 cup
shortening. Cook slowly until transparent (30 minutes). Stir often.
4. In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon
rind and juice.
5. For the Pastry: In a large bowl, combine flour, 1 teaspoon salt and
shortening. Add ice water, 1 tablespoon at a time, until the dough barely
holds together.
6. Roll dough out to 1/8 inch thick on floured surface. Cut a 5-inch
circle, place a large spoonful of filling on one half of the circle. Fold
over and seal the edges by pressing them with a fork. Continue until all
dough is used.
7. In a large skillet, Heat shortening to 360 degrees F (182 degrees C).
place 4 pies in the hot shortening at a time. Fry until golden-brown on
both sides. Drain on paper towels.
Editor's Note: We have determined the nutritional value of oil for frying
based on a retention value of 10% after cooking. The exact amount may vary
depending on cook time and temperature, ingredient density and, the
specific type of oil used.
Nutrition Info:
Servings Per Recipe: 24
S(Formatted by Chupa): "v"
Contributed to the FareShare Gazette by Chupababi in response to a request;
13 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 312 Calories; 3g Fat (8.9% calories from
fat); 3g Protein; 72g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 424mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 2 Fruit; 1/2 Fat; 2 Other
Carbohydrates.
* Exported from MasterCook *
Green Tomato No Que No
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yellow onions -- caramelized
Sliced mushrooms
Chopped garlic
Olive oil
Cumin
White flour tortillas
Shredded Mozzarella
Thickly sliced green tomatoes -- spiced with
Oregano and Chipotle Chiles
Shredded smoked baby Swiss cheese
Chopped fresh green chiles -- (Serrano, Anaheim)
Salt
Pepper
Cumin
Oregano
Thyme
1. Line a pan (do not grease) with white flour tortillas.
2. Add a thin layer of shredded mozzarella.
3. A layer of thickly sliced green tomatoes spiced with oregano and
chipotle chiles.
4. A thin layer of Shredded Swiss Cheese.
5. Mix in a bowl, then add as a layer mushroom slices **(do me second)**
chopped garlic, olive oil, cumin.
6. A thin layer of shredded smoked baby Swiss cheese
7. Caramelize then add *(start me first)** yellow onion.
8. Chop and add fresh green chile (serrano, Anaheim, etc.).
9. A thin layer of shredded Swiss.
10. A layer of thickly sliced green tomatoes.
11. Thick layer Mozzarella.
12. Add to taste through out: salt, pepper, cumin, oregano, thyme (just a
touch).
Place in pre-heated oven at 300F. for 30-40 minutes till it becomes soupy,
then turn up the oven temperature to 425F. and go another 15 minutes or so
until it starts to toast on the top.
Always remember to invite friends to share the meal with you, the food will
taste better. Really!
Dan Reddan
This is a variation on a traditional Mexican dish which is normally made
with cactus, and the flour tortillas would be on the side, as well as the
chiles.
Contributed to the FareShare Gazette by Chupababi in response to a request;
13 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Green Tomato Pie
Recipe By :Garden Pathways
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 really green tomatoes
[2 1/2 cups coarsely grated] -- (4 to 5)
Pastry for an 8-inch 2-crust pie
1 1/2 cups brown sugar
3 tablespoons flour
Rind of 1 lemon -- grated finely
6 tablespoons lemon juice
1/2 cup golden raisins
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 cup minced candied ginger
Put tomatoes through a coarse grater or a food processor's large shredder.
Put in a colander and let drain overnight.
Prepare double pie crust. Line 8-inch pie pan with half. Roll out second
half and set aside.
Mix remaining ingredients with tomatoes. Place in pie shell and cover with
top crust. Prick holes in crust.
Bake in 450-degree F. oven for 10 minutes. Reduce heat to 350 degrees F.
and bake 40 minutes longer or until golden brown.
Source : "© 1997-2003 Don Gue"
S(Formatted by Chupa): "070704"
Yield : "1 pie"
NOTES : In many American homes the beginning of fall is heralded by a green
tomato pie. Made with the fruits that were saved from the first frost, it
is a delightful dessert.
Contributed to the FareShare Gazette by Chupababi in response to a request;
14 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 196 Calories; trace Fat (0.5% calories from
fat); 1g Protein; 51g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 105mg Sodium.
Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Green Tomato Pie Filling
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quart chopped green tomatoes
3 quart peeled -- chopped tart apples
1 pound dark seedless raisins
1 pound white raisins
1/4 cup citron -- lemon, or orange
peel.
2 cup water
2 1/2 cup brown sugar
2 1/2 cup white sugar
1/2 cup white vinegar -- (5% acetic acid)
1 cup bottled lemon juice
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
Combine all ingredients in a large saucepan. Cook slowly, stirring often,
until tender and slightly thickened (about 35-40 minutes).
Fill jars with hot mixture, leaving 1/2 head space. Adjust lids and
process.
Boiling water bath: 25 minutes for quarts.
Sweetbabymedia.com
Contributed to the FareShare Gazette by Chupababi in response to a request;
14 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Green Tomato Pie Turnovers
Recipe By : Chef Jose Gutierrez
Serving Size : 6 Preparation Time :2:12
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the green tomato marmalade:
5 green tomatoes
1 cup honey
1/2 cup sugar
1/2 teaspoon grated ginger
1 teaspoon vanilla extract
For the sugar dough:
4 ounces butter
9 ounces flour
2 tablespoons water
1 3/4 ounces sugar
1 dash salt
1 egg yolk
3/4 cup toasted sliced almonds
Garnish:
2 eggs -- beaten
1 tablespoon powdered sugar
Cut 4 tomatoes in small dice, and cut the last one in 5 slices. In a small
pan, boil the honey, sugar, until sugar is dissolved and has nice golden
color. Add ginger, and the vanilla. Then, add all the tomatoes. Try to keep
the sliced ones separated. Cook for 20 to 30 minutes very slowly.
Cut the butter in small pieces on top of the flour. Mix with your fingers,
then, put in the middle, the water, the sugar, salt and the egg yolks. Mix
everything together but do NOT work the dough too long. Let sit in a cool
place for 2 hours.
Add the toasted almonds, roll it down, and cut 12 circles of 5 inches each.
In the middle of 6 of them, put 1 full spoon of marmalade. Brush the side
of the dough with egg, and cover with the other 6. (Or you could fold them
over to make half moon baked pies.) Cut the dough if you have to for them
to look alike.
Brush some more egg on top, then, bake for 18 minutes in a preheated 400
degree oven. Let them cool down, and sprinkle with powdered sugar and the
sliced tomatoes on top.
Source : "Food Network Episode#: CL9582"
S(Formatted by Chupa): "070704"
Copyright : "© 2003 Television Food Network"
T(Cooking Time): "0:35"
Contributed to the FareShare Gazette by Chupababi in response to a request;
15 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 633 Calories; 18g Fat (25.3% calories from
fat); 9g Protein; 113g Carbohydrate; 3g Dietary Fiber; 139mg Cholesterol; 243mg
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 5
Other Carbohydrates.
* Exported from MasterCook *
Green Tomato Pie with Raisins & Ginger
Recipe By :Garden Pathways
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 really green tomatoes -- (4 to 5)
[2 1/2 cups coarsely grated]
Pastry for an 8-inch 2-crust pie
1 1/2 cups brown sugar
3 tablespoons flour
Rind of 1 lemon -- grated finely
6 tablespoons lemon juice
1/2 cup golden raisins
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 cup minced candied ginger
Put tomatoes through a coarse grater or a food processor's large shredder.
Put in a colander and let drain overnight.
Prepare double pie crust. Line 8-inch pie pan with half. Roll out second
half and set aside.
Mix remaining ingredients with tomatoes. Place in pie shell and cover
with top crust. Prick holes in crust.
Bake in 450 degree F. oven for 10 minutes. Reduce heat to 350 degrees F.
and bake 40 minutes longer or until golden brown.
S(Formatted by Chupa): "070204"
Copyright : "© 1997-2003 Don Gue"
Yield : "1 pie"
NOTES : In many American homes the beginning of fall is heralded by a green
tomato pie. Made with the fruits that were saved from the first frost, it
is a delightful dessert.
Contributed to the FareShare Gazette by Chupababi in response to a request;
15 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 147 Calories; trace Fat (0.5% calories from
fat); 1g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 79mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Gyros
Recipe By :ALEXIS KJR
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces top sirloin -- or lamb (8 to 12)
[sirloin is easier]
1 large lemon -- (or 2 small)
3 ounces olive oil -- (3 to 4) (3 to 4)
[I prefer the dark green Bertoli]
1/2 cup onion -- red or white
[sliced thin]
1 tomato -- diced
Sauce (Tzaziki):
1 cup plain yogurt -- drained of
liquid in cheesecloth if possible
1/4 cup shredded cucumber
1/2 garlic clove -- pressed
1 teaspoon lemon juice
1 pinch salt
2 pita breads, whole wheat fat free -- halved
Sauce:
Combine all sauce ingredients. Refrigerate for at least one hour.
Meat Preparation:
Slice meat into thin slices. Place olive oil in frying pan and heat just
until smoking. Do not allow to burn. Add the meat. Brown on one side
without turning, then stir. Brown rest. Add onions and brown slightly. Add
salt, to taste (1/4-1/2 teaspoon) after browned and stirred. Add half of
the lemon juice. Just before removing from heat, add rest of lemon juice.
Serve in pita bread with sauce and tomato dices.
Serving Ideas : Serve meat alone with sauce or in pita with
tomatoes/onions.
NOTES : My recipe doesn't taste like what you find at the stand! But it is
what you can find in many Greek homes and restaurants.
Bobbie's Note: This was a wonderful use for leftover leg of lamb. I used
very rare lamb and followed the instructions, except didn't cook the meat
very long.
Contributed to the FareShare Gazette by Bobbie; 1 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 629 Calories; 47g Fat (64.2% calories from
fat); 12g Protein; 47g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 262mg
Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk;
9 Fat; 1/2 Other Carbohydrates.
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