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FareShare Gazette Recipes -- February 2005 - M's
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* Exported from MasterCook *
Macaroni and Ham Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces macaroni
1/4 cup butter
16 ounces tomato sauce -- (1 can)
1 large onion -- diced
1 garlic clove -- minced
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups diced leftover ham
1 1/2 cups shredded Cheddar cheese
Cook macaroni according to directions on package.
Melt butter in saucepan and add tomato sauce, onion, garlic, salt and
pepper. Simmer 10 minutes. Add ham and 3/4 cup of the shredded cheese. Heat
until cheese melts, stirring constantly. Stir in drained macaroni. Pour
into greased 2-quart casserole. Sprinkle remaining cheese on top.
Bake at 350 degrees F. for 30 minutes or until bubbly.
Serves 5 to 6.
Contributed to the FareShare Gazette by Patty; 6 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 352 Calories; 18g Fat (44.9% calories
from fat); 13g Protein; 36g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol;
892mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.
* Exported from MasterCook *
Maple French Toast Bake
Recipe By : Cindy Steffen, Cedarburg, Wisconsin
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 slices bread -- cubed
8 ounces cream cheese -- cubed
8 eggs
1 cup milk
1/2 cup maple syrup
Additional maple syrup
Arrange half of the bread cubes in a greased shallow 2-quart baking dish.
Top with the cream cheese and remaining bread.
In a bowl, whisk eggs, milk and syrup; pour over bread. Cover and
refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at
350F. for 30 minutes. Uncover; bake 20-25 minutes longer or until golden
brown. Serve with additional syrup.
Source : "Taste of Home's Hearty Stews & Casseroles, pg. 66"
S(MC Formatted by): "Sammie 2005"
Copyright : "2005 Reiman Media Group, Inc."
NOTES : This yummy French toast casserole is a breeze to whip up the night
before a busy morning. My family loves the richness it gets from cream
cheese and maple syrup.
Bobbie's Note: This was a delicious dish. I made only 1/4 of the recipe in
a small dish. So save a little time in the morning, I warmed the dish up on
power 2 in the microwave for 3 minutes and only let the dish sit while the
oven heated. It came out perfect!
Contributed to the FareShare Gazette by Bobbie; 15 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 335 Calories; 17g Fat (44.8% calories
from fat); 12g Protein; 34g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol;
358mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 1/2
Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Moist Gingerbread
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
3/4 cup firmly packed brown sugar
3/4 cup molasses
3/4 cup melted butter-flavored Crisco
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup boiling water
Cream sugar and melted Crisco. Blend in eggs and molasses.
Sift flour with spices, baking soda and baking powder. Add to creamed
mixture. Finally add the boiling water. Beat well.
Pour into a greased and floured 13x9x2-inch baking pan or baking dish.
Bake for 30 minutes at 350 degrees F. or until toothpick inserted in center
comes out clean. Do not over bake.
Contributed to the FareShare Gazette by Patty; 5 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 143 Calories; 1g Fat (4.5% calories
from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol;
169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Mushroom Casserole
Recipe By :Sandra K. Obert, Bethel Park, PA
Serving Size : 0 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
butter
2 pounds fresh mushrooms -- sliced
2 tablespoons parsley
3/4 cup onion -- finely diced
3/4 cup celery -- finely diced
3/4 cup green pepper -- finely diced
nonstick cooking spray
1 1/2 cups milk
2 eggs
21 1/2 ounces cream of mushroom soup -- (two 10 3/4-ounce
cans)
1 1/2 cups grated sharp cheese
Dried bread crumbs -- (optional)
In a saute pan over Medium heat, melt 2 tablespoons butter. Saute the
mushrooms and parsley until mushrooms give off their liquid.
In a separate skillet, saute the onions, celery and peppers in butter until
tender.
Grease a 13x9x2-inch dish with nonstick cooking spray.
Lightly toast the bread slices, butter them and dice into cubes. Spread
half the cubes in bottom of dish.
In a large bowl, mix mushrooms and sauteed vegetables together and spread
over the toasted bread crumbs. Top with the rest of the bread cubes.
In a bowl, mix the milk and eggs. Beat well. Pour over dish. Refrigerate
overnight.
Heat oven to 350 F.
Pour the soup over the casserole, then sprinkle the cheese over. If
desired, sprinkle bread crumbs over the cheese. Bake for 1 hour.
Source : "America's Home Cooking - Casseroles"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : "WQED Multimedia, Pittsburgh, PA"
Contributed to the FareShare Gazette by Bobbie; 8 February 2005.
www.fareshare.net
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