Recipes Included On This Page Baked Fish with Shrimp Barbecue Chicken Wings Beef Burgundy And Mushrooms Blackberry Salad Boneless Country Pork Ribs - Lo Carb Brazilian Black Bean and Red Pepper Salad - Vegan Butternut Squash Cream Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Fish with Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1 cup 1% milk 2 pounds red snapper -- fillets 1/2 pound cooked shrimp -- peeled and deveined 1/4 cup grated Parmesan cheese Preheat oven to 325 degrees F (165 degrees C). In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan and cover with shrimp. Pour white sauce over shrimp. Sprinkle with grated cheese. Bake, uncovered, for 20 to 25 minutes. Source : "AllRecipes.com" Contributed to the FareShare Gazette by Jenn; 13 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 14g Fat (32.0% calories from fat); 63g Protein; 6g Carbohydrate; trace Dietary Fiber; 224mg Cholesterol; 751mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Barbecue Chicken Wings Recipe By : Jean Ann Herritt, Canton, Ohio Serving Size : 10 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken wings -- (see Note) 2 cups ketchup 1/2 cup honey 2 tablespoons lemon juice 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon paprika 4 garlic cloves -- minced 1 1/2 teaspoons curry powder 1/2 teaspoon pepper 1/8 teaspoon hot pepper sauce Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-inch x 10-inch baking pan. Bake at 350F. for 35 to 40 minutes or until juices run clear. In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-quart slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally. Editor's Note: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step. Source : "Taste of Home Magazine, Aug-Sept '04, p. 60" S(mastercook formatting by): "Cookie, augmented by Bobbie" NOTES : "I got this spicy recipe from a friend but altered the ingredient amounts to adjust the hotness of the sauce," recalls Jean Ann. "Make sure everyone has extra napkins...these wings are messy to eat but oh, so good!" Bobbie's Note: These were delicious! I took them to a get together and had many requests for the recipe. One change I would make, is to use more chicken wings. I had about 3 1/2 pounds of wings, from which I clipped the wing tips, This recipe makes so much sauce that I am sure I could have used about 4 1/2 to 5 pounds. This would require a second baking pan. Contributed to the FareShare Gazette by Bobbie; 21 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 3g Fat (18.3% calories from fat); 1g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 807mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Beef Burgundy And Mushrooms Recipe By : FAVORITE BRAND NAME Best-Loved Casseroles Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked yolk-free egg noodles 1/4 cup water 2 tablespoons all-purpose flour 10 ounces beef broth -- (1 can) 2 tablespoons dry red wine 1/2 teaspoon Worcestershire sauce 3/4 teaspoon sugar nonstick cooking spray 1 1/2 teaspoons extra virgin olive oil 16 ounces sliced fresh mushrooms -- (1 package) 4 garlic cloves -- minced 1 pound beef sirloin -- cut into thin strips 1 bay leaf 1/2 cup chopped green onions with tops 1/4 cup chopped fresh parsley Black pepper 1. Cook noodles according to package directions. Drain; set aside. 2. Meanwhile, combine water and flour in small bowl; whisk until smooth. Slowly whisk in beef broth, wine, Worcestershire sauce and sugar; set aside. 3. Spray large skillet with nonstick cooking spray; add oil. Heat over high heat until hot. Add mushrooms and garlic; cook 2 minutes. Reduce heat to medium-high; cook 3 to 4 minutes or until tender. Place in separate bowl; set aside. 4. Recoat skillet with nonstick cooking spray. Brown sirloin strips over high heat 2 to 3 minutes. Add green onions, bay leaf; mushrooms and broth mixture. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until meat is tender. Discard bay leaf. Remove from heat; add parsley. Sprinkle with pepper to taste. Let stand 10 minutes before serving. Spoon over egg noodles. Source : "FAVORITE BRAND NAME Best-Loved Casseroles", page 112 S(FORMATTED): "by Jerry" Copyright : "(c) 1999 Publications International, Ltd. ISBN: 0-7853-3423-8 Library of Congress Catalog Card Number: 99-70627" NOTES : Bobbie's Note: This was a delicious main dish. It made more than 4 servings and we only had asparagus as a side dish with this. If serving with rolls, salad and vegetable, this would probably serve 6. Contributed to the FareShare Gazette by Bobbie; 14 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 18g Fat (52.0% calories from fat); 27g Protein; 11g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 444mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Blackberry Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces blackberry Jell-O 2 cups boiling water 15 ounces canned blackberries -- drained 20 ounces canned crushed pineapple -- undrained Top with the following after Jell-O is congealed: 8 ounces sour cream 1/2 cup sugar 8 ounces cream cheese -- softened 1/2 teaspoon vanilla Dissolve Jell-O in water. Add pineapple and blackberries. Pour into a dish. Congeal in refrigerator covered. Mix together topping ingredients of sour cream, sugar, cream cheese and vanilla. Spoon onto top of congealed Jell-O. Spread out evenly. Sprinkle with nuts. *Use juice from can of blackberries and enough water to make 2 cups to boil and make Jell-O. Contributed to the FareShare Gazette by Patty; 3 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boneless Country Pork Ribs - Lo Carb Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package boneless country pork ribs 1/2 cup canola oil 1 dash salt 1 dash pepper 1 dash garlic powder 1 dash basil Choose a pork that is not cut all the way through and has a decent fat layer, which limits the surface area exposed to direct heating. Spray the meat with the canola oil to help lock in the juices. Then spice the pork with salt, pepper, garlic powder and basil, more or less to your taste. Crank your grill up to full power for 15 minutes to get the grates super hot, then drop the pork in at the front edge of the grill. Immediately turn down the heat on the rear burner and turn it off on the front two. This results in a good sear on the meat from the hot grates and about a 200-225 degree F. temperature from indirect heating to cook the meat. Turn the pork about once very 30 minutes. The overall cook time should be between 2 and 2.5 hours. Contributed to the FareShare Gazette by Pat; 15 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brazilian Black Bean and Red Pepper Salad - Vegan Recipe By :Paula Hollis for VegWeb.com Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: use vegan versions 2 cups regular dried black beans -- (2 to 3) 1 large red pepper -- diced 1 large green pepper -- diced 2 carrots -- finely chopped (2 to 3) 2 garlic cloves -- (2 to 3) 1/2 cup finely chopped fresh cilantro or fresh parsley 1/2 cup vegan rice wine vinegar 3 tablespoons water 1 tablespoon ground cumin -- (more if desired) 1 dash hot red pepper flakes 1 dash salt -- (if desired) Pick through beans and soak overnight with plenty of water to cover. In the morning, drain the beans and add fresh water to cover. Place beans over heat. Add one clove of garlic and bring to a moderate boil. Cook beans for approximately 30-45 minutes until beans are tender but NOT SOFT and mushy. The beans should be firm enough to hold their shape. Keep a close eye on their progress. When beans are cooked to the tender stage, remove garlic and drain. Place warm beans in a large serving bowl. While beans are cooking, chop and dice the red and green peppers and carrots. Add them to the beans. In a 2-cup measuring cup (or something similar), combine the vegan rice wine vinegar, water, cumin and other ingredients. Mince the remaining garlic and add it to the rice vinegar dressing. Stir well to combine ingredients. Toss the bean and vegetable mixture with the vegan rice wine vinegar dressing. Cover and refrigerate for a few hours before serving. Serve the bean salad over rice and spoon a little dressing over it. The red and green peppers add beautiful color and contrast nicely with the black beans and cilantro. Together it makes for an attractive presentation on the plate. S(Formatted by Chupa): "." NOTES : I think tossing warm beans with dressing enhances the flavors more than if using cold beans. The vegan rice wine vinegar is fairly sweet and very mild. It makes an exceptionally delicious replacement for olive oil in just about any salad dressing recipe. The lemon-y cilantro adds a wonderful flavor; especially when combined with the cumin. Try to use fresh cilantro. Diced cilantro just does not have the same impact. You can substitute fresh parsley if desired. Contributed to the FareShare Gazette by Chupa in response to a request; 23 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; trace Fat (10.4% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat. * Exported from MasterCook * Butternut Squash Cream Soup Recipe By : Canadian Living magazine; October 1999 Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- (25 mL) 1 large onion -- chopped 3 garlic cloves -- minced 2 teaspoons minced ginger -- (10 ml) 1 1/2 teaspoons curry powder -- (7 ml) 1/2 teaspoon salt -- (2 ml) 1/2 teaspoon pepper -- (2 ml) 5 cups cubed peeled butternut squash -- (1.25L) 1 large potato -- peeled and diced 4 cups vegetable stock -- (1 Liter) or chicken stock 2 tablespoons lemon juice -- (25 mL) 2 tablespoons tomato paste -- (25 mL) 1/3 cup milk -- (75 ml) or 10% cream **Red Pepper Paint** 2 sweet red peppers Red Pepper Paint: place the red peppers on a baking sheet and broil them, turning twice, for 20 minutes or until the skin is charred. Cool, peel, seed and remove the membranes. Puree the flesh in a blender or food processor; strain through a fine sieve. This can be made ahead and refrigerated for up to 48 hours. Melt the butter in a large saucepan over medium heat. Add the onion, garlic, ginger, curry powder, salt and pepper. Cook, stirring, for 3 minutes or until softened. Add the squash and potato; stir until well-coated. Add the stock, lemon juice and tomato paste. Bring to a boil; reduce heat and simmer, covered, for about 20 minutes or until the vegetables are very tender. Puree the soup in batches. Do this in either a blender or food processor. If you use a blender, leave the center section of the lid open for air to escape - this is necessary when blending hot liquids. Just don't do too much at one time. Strain the soup through a fine sieve into a bowl; press any remaining lumps through the sieve. This can be done ahead and stored, covered, in the refrigerator for up to 48 hours. Just before serving place the squash mixture into a saucepan; add the milk or cream and cook over medium heat until hot but not boiling. Ladle hot soup into warmed serving bowls. With a small spoon drop some Red Pepper Paint randomly in the center of each bowl. Drag a toothpick or skewer through the "paint" to make a swirl pattern. Makes 6 servings. Variations: Cauliflower Cream Soup: substitute chopped cauliflower florets for the squash; omit lemon juice and tomato paste. Carrot Cream Soup: substitute 4 cups (1 L) of peeled, chopped carrots for the squash; add 1/4 cup (50 mL) orange juice with the stock. Broccoli Cream Soup: substitute 1/2 teaspoon (2 mL) dried thyme for the curry powder; substitute chopped broccoli florets and tender stalks for the squash; reduce stock to 3 1/2 cups (875 mL); omit Red Pepper Paint. From Canadian Living magazine; October 1999. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 7g Fat (31.7% calories from fat); 6g Protein; 28g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 1354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

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.