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FareShare Gazette Recipes -- March 2005 - B's
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* Exported from MasterCook *
Bacon Wrapped Chicken (Lo-Carb)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless, skinless chicken breast halves
12 strips bacon
1 can condensed cream of mushroom soup
1/2 cup sour cream
1/4 teaspoon garlic powder
1 tablespoon chopped parsley
1/8 teaspoon pepper
Preheat oven to 350 degrees F.
Wrap each chicken breast in two strips of bacon; secure with toothpicks.
Brown chicken breast wrapped in bacon on all sides until bacon crisps up
some. Place in a 13x9x2-inch baking dish you have sprayed with non-stick
spray.
In a medium bowl, mix together soup, sour cream, garlic powder and pepper.
Pour over chicken and cover dish with foil.
Bake 60 minutes or until chicken is thoroughly cooked. Test with an instant
thermometer after 1 hour. Temperature should be at least 165 degrees when
done.
Footnote : I like to put 1 cup of shredded American Cheese on top and
stick back in oven uncovered until cheese melts, about 5 minutes.
8 carbs per serving
Yield: 6 servings
Contributed to the FareShare Gazette by Pat; 10 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Barbecue Pork-Beef Sandwiches
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds pork cubes
1 1/2 pounds stewing beef
3 cups finely chopped onions
3 green peppers -- chopped
6 ounces tomato paste -- (1 can)
1/2 cup firmly packed brown sugar
1/4 cup vinegar
2 tablespoons chili powder
[can use as much as 1/4 cup]
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Place all ingredients in crock pot. Cover, cook on high for 8 hours.
Serve on buns or hard rolls. Line rolls with lettuce, sprinkle tomato on
sandwiches if desired.
Source : Worcestershire sauce advertisement?
Date Published: 1980(?)
Contributed to the FareShare Gazette by Connie in response to a request;
27 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Barley Bran Muffins
Recipe By : Edmonton Journal 1994
Serving Size : 24 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups All-Bran(r) cereal -- (500 mL)
1 cup bran -- (250 mL)
1 cup boiling water -- (250 mL)
1/2 cup Egg Beaters(r) 99% egg substitute -- (125 mL)
or 2 eggs -- slightly beaten
1/2 cup molasses -- (125 mL)
1/2 cup oil -- (125 mL)
2 cups skim milk -- soured; (500 mL)
1 cup grated carrot -- (250 mL)
1/2 cup sugar -- (125 mL)
1 cup barley flour -- (250 mL)
1 1/2 cups all-purpose flour -- (375 mL)
1 tablespoon baking soda -- (15 mL)
Combine cereal and natural bran in a large bowl. Pour boiling water over
this and stir lightly to moisten.
Combine eggs, oil, molasses, sour milk and grated carrot; add to bran
mixture and stir.
Sift barley flour. Combine remaining dry ingredients and add to muffin
batter. Stir lightly until just mixed.
Spoon into greased muffin cups.
Bake at 375F (190C) for about 20 minutes.
Each muffin contains about 150 calories; 5.4g fat and 4g fibre. The
cholesterol content is 18mg if real eggs are used, 0 if the substitute is
used.
Contributed to the FareShare Gazette by Hallie; 29 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 139 Calories; 5g Fat (30.4% calories
from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;
173mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk;
1 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Bragging Brisket (Lo-Carb)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds boneless beef brisket -- (4 to 5 pounds)
1 teaspoon coarsely ground black pepper -- (1 to 2)
2/3 cup soy sauce
1/2 cup cider vinegar
1 tablespoon Ketchup
2 teaspoons minced garlic
1 teaspoon sweet or Hungarian paprika
Press pepper evenly into surface of brisket. Place brisket in plastic bag
or 13x9x2-inch baking dish.
Combine soy sauce, vinegar, ketchup, garlic and paprika together; pour over
meat. Turn meat several times to coat well. Zip bag shut or cover dish with
plastic wrap tightly and refrigerate 6 to 8 hours or overnight, if desired.
Remove brisket from marinade. Place brisket in center of oblong piece of
heavy duty wide aluminum foil. Turn edges up and slowly pour marinade over
brisket. Fold down top several times leaving room for hot air expansion and
do a sandwich foil on ends and fold end up so marinade will not run out.
Bake at 325 degrees F. for 2 1/2 to 3 hours or until brisket is tender.
Let brisket sit 15 minutes before slicing thinly.
Servings : 6
Carbs per serving: 2
Contributed to the FareShare Gazette by Pat; 22 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Broccoli and Shrimp Soup by Art
Recipe By : Art Guyer
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups turkey broth -- or chicken broth
1 cup white wine
3 celery ribs -- finely chopped
2 tablespoons fresh ginger -- finely chopped
3 teaspoons soy sauce
1 pound shrimp -- peeled and deveined
1 medium sweet onion -- finely chopped
3 cups broccoli flowerets
1/2 cup chopped cilantro, or more
1 pinch ground red pepper -- (cayenne), optional
In a 4-to-5-quart pan, combine broth, wine, celery, ginger and soy sauce.
Bring to boil over high heat. Add broccoli and onions. Reduce heat,
cover and simmer until broccoli and onion are nearly done. Add shrimp
and continue cooking until the shrimp turn pink. Remove pan from heat
and stir in cilantro. Season to taste with red pepper, if desired.
NOTES :
Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 11 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 131 Calories; 1g Fat (12.5% calories
from fat); 17g Protein; 6g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol;
314mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable.
* Exported from MasterCook *
Budin de Pan
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound white bread -- (about 8 slices)
3 eggs -- lightly beaten
1 1/2 cup milk
1 cup sugar
1/2 cup raisins
1/2 cup self-rising flour
3 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
Pre-heat your oven to 350F.
Tear the bread into small pieces.
Mix with the bread pieces, the eggs lightly beaten, the milk, the sugar,
the raisins, the melted butter, the flour, the vanilla extract, the baking
powder and cinnamon.
Pour the mix into a greased 1 1/2-quart baking dish and bake in oven for
45-55 minutes.
Allow to cool, cut in squares and serve warm or at room temperature.
Tips : Spray your baking pan with a "Pam-like" spray for easy cleaning.
Source : "RicanRecipes.com"
S(Formatted by Chupa Babi): "032905"
Contributed to the FareShare Gazette by Chupa; 31 March 2005.
www.fareshare.net
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