Recipes Included On This Page Spinach Roll-ups Spinach Salad with Blueberries Strawberry Yogurt Freeze Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Spinach Roll-ups Recipe By : Hallie Serving Size : 10 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 thin pancakes -- or crepes 4 mushrooms -- medium-large size or to taste -- coarsely chopped 3 garlic cloves -- minced 1 small onion -- finely chopped Fresh spinach [4 or 5 good handfuls] 1 cup ricotta cheese 1 cup finely shredded Asiago cheese 2 teaspoons Greek seasoning You can make the pancakes while the other ingredients are cooking if you wish or you can make them ahead of time. Saute the mushrooms and onions until almost cooked then add the garlic and spinach. Cook, stirring, until the spinach is just done then stir in the cheeses and seasonings; continue cooking a moment longer until the cheeses have been completely mixed in and are starting to melt. Place some of the spinach mixture on one side of a pancake and roll up. Repeat with the rest of the pancakes and spinach mixture. To serve, place two filled pancakes on a plate and reheat in the microwave for 1 to 2 minutes. Leftovers can be refrigerated and served, cut into 1-inch lengths, as cold appetizers. Recipe by Hallie. MC formatting by Hallie. Contributed to the FareShare Gazette by Hallie; 11 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 4g Fat (30.7% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 260mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Spinach Salad with Blueberries Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch spinach -- washed 1 pound fresh mushrooms -- cleaned and quartered 1/2 pound blueberries -- washed and dried [I use Wymans frozen blueberries, thawed on a paper towel, works fine] 1/2 pound bacon -- crumbled [pancetta or prosciutto are good here too] 2 tablespoons cider vinegar 2 tablespoons sugar 1 egg -- lightly beaten 1/2 cup mayonnaise [The original recipe said no lite mayo or Miracle Whip - I use the light mayo and the result is just fine] Garnish - potato sticks Wash and dry spinach, dry well and tear into pieces. Mix blueberries and mushrooms and arrange on a plate attractively and top with dressing Fry bacon crisp, remove all but 1/4 cup of the grease. Turn the heat to LOW on the skillet and add in the order they are listed, stirring constantly. If too thick, add a little water one tablespoons at a time while stirring. Drizzle on the salad. Garnish with potato sticks straight from a can. Contributed to the FareShare Gazette by Jennie; 1 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Yogurt Freeze Recipe By : Splenda recipe booklet Serving Size : 9 Preparation Time :2:30 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crushed strawberries -- (250 mL) 1 cup nonfat plain yogurt -- (250 mL) 1/3 cup Splenda Granular -- (75 mL) 1/2 teaspoon almond extract -- (2 mL) 2 egg whites Double Berry Sauce or sliced strawberries Combine crushed strawberries, yogurt, Splenda and almond extract. Beat egg whites until stiff peaks form. Fold in strawberry mixture. Spread evenly in an 8-inch (20 cm) square pan. Freeze until firm, about 4 hours. Cover the pan for longer storage. To serve, cut into squares and top with sauce or fruit. Makes 9 servings. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 18 Calories; trace Fat (2.4% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; trace Cholesterol; 31mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk.

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