Recipes Included On This Page Parmesan Zucchini Spears Peach Pound Cake (fresh) Peaches and Cream Shortcakes with Cornmeal Orange Biscuits Picadillo Portabella Stuffed With Couscous And Greens Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Parmesan Zucchini Spears Recipe By : Judy Harris of Brainerd, Minnesota Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small zucchini -- (1 pound) 1 teaspoon olive oil 1/2 teaspoon grated lemon peel 1/8 teaspoon salt 1/8 teaspoon pepper 1 tablespoon grated Parmesan cheese Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large non-stick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon peel, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately. Serves 2. Diabetic Exchanges: 1 vegetable, 1/2 fat. Source : "Light & Tasty June/July '05, p. 45" S(mastercook formatting by): "Cookie" Start to Finish Time: "0:15" NOTES : This fast-and-fresh side dish is courtesy of Judy Harris of Brainerd, Minnesota. Bobbie's Note: Yumm! This was a very delicious way to serve zucchini. I like the hint of lemon with the cheese. Contributed to the FareShare Gazette by Bobbie; 14 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 3g Fat (36.7% calories from fat); 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Peach Pound Cake (fresh) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- plus 2 tablespoons butter 2 cups sugar -- plus 1/4 cup sugar 4 eggs 1 teaspoon vanilla 2 3/4 cups flour -- plus 1/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2 cups chopped fresh peaches 1/3 cup milk -- (to 1/2 cup) Using the 2 tablespoons butter, grease a 10-inch tube pan and sprinkle the 1/4 cup sugar on the butter. Cream remaining butter and sugar very well; beat in the eggs one at a time. Then beat in the vanilla. Combine 2 3/4 cups of flour with baking powder and salt. Add to the creamed mixture, alternating with the milk. Dredge the peaches with the remaining 1/4 cup of flour and fold in to the mixture. Bake at 325F for 1 hour and 10 minutes or until done. Let cool 10 minutes before removing from pan. Contributed to the FareShare Gazette by Jennie; 4 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 530 Calories; 23g Fat (39.2% calories from fat); 7g Protein; 74g Carbohydrate; 1g Dietary Fiber; 142mg Cholesterol; 399mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Peaches and Cream Shortcakes with Cornmeal Orange Biscuits Recipe By : Bon Appétit July 2003 Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuits: 1/4 cup sugar 1 1/2 teaspoons grated orange peel 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 3 tablespoons golden brown sugar -- packed 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup chilled unsalted butter -- cut into 1/4-inch pieces 2/3 cup whole milk -- or more if needed ... Filling: 2 pounds peaches -- peeled, pitted and cut into 1/2-inch-thick slices 1/3 cup sugar 1/2 teaspoon vanilla extract 1 cup chilled whipping cream 3 tablespoons powdered sugar For biscuits: Preheat oven to 400F. Line large baking sheet with parchment paper. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange. Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl. Add butter; rub in with fingertips until mixture forms coarse meal. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry. Drop dough by 1/3 cupful onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart. Using fingertips, flatten each biscuit to 2-inch round. Sprinkle with orange sugar. Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.) For filling: Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally. Using electric mixer, beat cream and sugar in medium bowl until peaks form. Using serrated knife, cut each biscuit horizontally in half. Place bottom halves on plates. Spoon peaches and their juices onto each biscuit. Top with whipped cream and biscuit tops. Source : "Bon Appétit July 2003" NOTES : If parchment paper is difficult to find, you can butter and flour the baking sheet instead. Contributed to the FareShare Gazette by Jennie; 4 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 1g Fat (4.2% calories from fat); 4g Protein; 53g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 327mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Picadillo Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef, extra lean -- (250 gms) 1/2 pound ground pork -- (250 gms) 1 large onion -- chopped 1 green pepper -- chopped 2 jalapenos -- seeded, chopped 1 carrot -- shredded 1 tablespoon achiote powder -- mixed with 1 cup water 2 bay leaves 4 garlic cloves -- or more, chopped fine 2 tomatoes -- peeled and seeded and chopped 1/2 teaspoon hot chile powder 1/2 teaspoon cumin 1 teaspoon oregano -- Mexican if possible 1/2 cup raisins 1/2 cup black olives -- cut in half 1/2 cup slivered almonds -- toasted or halved almonds In 1 tablespoon olive oil, brown the beef and pork. Add onion, green pepper, jalapenos, carrot and garlic; mix this all around with the meat and add the achiote powder liquid. Let this simmer for about 5 minutes; add bay leaves, chile powder, cumin, oregano and tomatoes. Let this cook for about half an hour; add raisins and olives. In a cast iron fry pan, toast the almonds; about 5 minutes before you are to serve, sprinkle them in as well. I have white rice cooked from last night's Chinese, so I will likely add some red kidney beans to that, a little powdered chile and serve it as a side dish with the picadillo. Also a salad or guacamole, whichever I have time to make. Cheers, Doug on Vancouver Island BC Contributed to the FareShare Gazette by Doug; 7 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portabella Stuffed With Couscous And Greens Recipe By : Jack Czarnecki, Joe's Book of Mushroom Cookery Serving Size : 4 Preparation Time :0:15 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large raw portabella mushrooms -- (6-inch) or 8 medium (3-inch) mushrooms Cooking spray -- preferably garlic-flavored 1 tablespoon rosemary-flavored oil or basil-flavored oil or extra virgin olive oil 3/4 cup diced red bell pepper 1/3 cup minced shallots -- or onion 3 cloves garlic -- minced 1 1/2 cups defatted low-sodium vegetable broth 1/2 cup couscous -- uncooked 2 teaspoons chopped fresh rosemary Salt and pepper -- to taste 8 ounces fresh baby spinach leaves 1/4 cup grated parmesan cheese Preheat oven to 450F. Clean mushrooms with a damp paper towel. Cut off stems and discard. Scrape out and discard mushroom gills. Place mushroom caps rounded side up on a baking sheet; coat caps with cooking spray. Bake 5 minutes. Remove from oven. Preheat broiler. Meanwhile, heat oil in a large deep skillet over medium-high heat Add bell pepper, shallots and garlic; saute 5 minutes. Add broth; bring to a boil. Stir in couscous, rosemary, salt and pepper; simmer 1 minute. Add spinach; cover and cook until leaves wilt. Stir well; cover and remove from heat Let stand 5 minutes or until liquid is mostly absorbed. Turn mushrooms over and fill with couscous mixture. Sprinkle cheese on top. Broil 4 inches from heat until cheese is golden brown. Source : "Health Magazine 1999-05" NOTES : Bobbie's Note: This was a delicious side dish. I served with fish. Contributed to the FareShare Gazette by Bobbie; 5 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 2g Fat (12.4% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

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