Recipes Included On This Page Waldorf Salad a la Art White Bean Chili With Tomatillos And Ground Turkey Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Waldorf Salad a la Art Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 firm apples -- tart or sweet 1 1/2 tablespoons lemon juice 1 cup celery -- diced 1/2 cup walnuts -- coarsely chopped 1 cup seedless grapes -- cut in half 1 firm banana -- sliced 3/4 cup raisins Dressing: 3/4 cup lowfat mayonnaise 1 1/2 teaspoons honey -- or to taste 1 packet Splenda 1/4 teaspoon cinnamon 6 large lettuce leaves -- optional Wash and core the apples. Leave on the skins. Dice apples with their skins on and toss with lemon juice to prevent browning. Refrigerate while preparing other ingredients. Combine remaining ingredients (except dressing ingredients) with apples. Mix dressing ingredients and fold into the apple mixture. Serve on lettuce leaves, if desired. NOTES : Formatted in MasterCook by Art Guyer Contributed to the FareShare Gazette by Art; 16 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 14g Fat (53.2% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * White Bean Chili With Tomatillos And Ground Turkey Recipe By : COOKS.COM Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white beans -- (Great Northern) [1 pound] 2 quarts water 3 tablespoons corn oil 1 1/2 cups chopped onion 1 pound lean ground turkey 3 large garlic cloves 1 teaspoon dried leaf oregano 26 ounces tomatillos -- drained [two 13-ounce cans] 1/2 cup cilantro leaves -- loosely packed 2 jalapeno chilies -- seeded and cored Salt Fresh lime juice Rinse and pick over beans. Bring water to a boil in a stew pot and add beans. Bring to a boil again and cook for 2 minutes. Reduce heat to simmer and cover. Cook for 1 1/2 to 2 hours or until beans are tender but not mushy. Heat oil in a skillet and saute onions for 5 minutes, then stir in turkey and garlic with oregano and cook turkey through. In a blender, put tomatillos, cilantro and chilies; blend smooth. Stir into turkey mixture and add salt to taste. Add this mixture to cooked beans and adjust salt. Add lime juice to taste. Serves 5 to 6. Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 8 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 449 Calories; 14g Fat (27.2% calories from fat); 33g Protein; 52g Carbohydrate; 13g Dietary Fiber; 49mg Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 1/2 Fat.

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