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FareShare Gazette Recipes -- March 2006 - C's
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* Exported from MasterCook *
Cheesy Poblano Rice Soup
Recipe By : Patricia Harmon for USA Rice
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup minced shallots
3 poblano peppers -- seeded and
chopped into 1-inch pieces
2 tablespoons vegetable oil
43 1/2 ounces chicken broth -- (3 14 1/2-ounce cans)
14 1/2 ounces diced tomatoes -- drained (1 can)
3 cups cooked rice
2 cups shredded Cheddar cheese
Saute shallots and peppers in oil in 3- to 4-quart saucepan over medium-
high heat until tender, 3 to 5 minutes. Stir in broth and tomatoes; bring
to a boil. Add rice and cheese; cook and stir until cheese is melted.
Makes 6 servings.
"Rice to the Rescue!" Recipe Contest Winner - Patricia Harmon for USA Rice
Formatted by Chupa Babi in MC: 02.16.06
Contributed to the FareShare Gazette by Chupa; 9 March 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 376 Calories; 19g Fat (44.9% calories from
fat); 17g Protein; 34g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 898mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Cherry Oatmeal Crisp
Recipe By : Lise Thomsom of Magrath, Alberta, CA
Serving Size : Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 ounces cherry pie filling -- (1 can)
3/4 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter or margarine
Whipped cream or ice cream -- optional
Spread pie filling into a greased 9-inch square baking pan.
In a bowl, combine the next six ingredients. Cut in butter until the
mixture resembles coarse crumbs; sprinkle over filling.
Bake at 375 degrees F. for 35-40 minutes or until golden brown.
Serve with whipped cream or ice cream if desired.
Yield : 6-8 servings
Source : "Taste of Home Magazine, Oct-Nov '95, p. 9"
S(MC formatting by): "Carole Walberg, augmented by Bobbie"
NOTES : More nutritious than other cereal grains, oats are rich in starch
and protein and good source of vitamin B. Nutrition tastes terrific when
made into a comforting dish like Cherry Oatmeal Crisp. "A buttery oatmeal
topping baked over pie filling makes an easy, impressive dessert or coffee-
time treat," says Lise.
Bobbie's Note: This is really delicious! An easy, tasty dessert. We served
it with whipped cream.
Contributed to the FareShare Gazette by Bobbie; 23 March 2006.
www.fareshare.net
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* Exported from MasterCook *
Chicken and Veggie Stir-fry For 1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small bag fresh veggies
[Zucchini, green beans, soya beans,
green peppers, red peppers, broccoli florets,
mushrooms, 1 garlic clove, crushed]
1 chicken breast
1 tablespoon olive oil
1 teaspoon dark sesame oil
1 tablespoon Teriyaki Sauce
2 teaspoons cornstarch
Cut veggies into bite-size pieces.
Flatten chicken breast, de-nerve it and cut it into strips about 2 inches
long, along the grain.
Heat oil in a heavy pan (wok style). On high heat, fry chicken strips. When
golden, set aside. In the same pan, stir-fry veggies until cooked but
still slightly crunchy.
Add to the pan 2 teaspoons cornstarch mixed with some water. Stir. Add
Teriyaki Sauce and chicken strips. Mix well over medium heat. Season to
taste (salt and pepper).
Serve with steamed rice.
And for dessert, there are some lovely and healthy Tapioca puddings in the
dairy section of the grocery store!
Contributed to the FareShare Gazette recipe challenge by Claudia;
8 March 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 694 Calories; 45g Fat (59.3% calories from
fat); 62g Protein; 8g Carbohydrate; trace Dietary Fiber; 186mg Cholesterol; 873mg
Sodium. Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
* Exported from MasterCook *
Chicken Breast With Stuffing For 1
Recipe By : Bobby Taylor, LaPorte, IN
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces chicken breast half
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/4 teaspoon minced fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 drop hot pepper sauce
1 slice day-old bread -- cubed
Place chicken, skin side down, on a double thickness of heavy duty foil
lightly coated with nonstick cooking spray. Sprinkle with salt and pepper.
In a skillet, sauté onion and celery in butter until tender. Stir in the
remaining ingredients. Spoon over chicken. Fold foil around chicken and
seal tightly. Place in a baking pan. Bake at 400 degrees for 40-45 minutes.
Carefully open foil. Bake 5 minutes longer or until chicken juices run
clear.
Serves 1.
Source : "Cooking for 2, Fall, 2005, p. 61"
S(MC Formatted by:): "Bobbie"
Copyright : "Reiman Publications, 2005"
T(Baking Time): "0:45"
NOTES : Add a salad or a steamed veggie and you'll have a hearty meal for
one with this tender baked chicken and tasty herb stuffing. "You can remove
the skin from the breast if you like," notes Bobby.
Contributed to the FareShare Gazette recipe challenge by Bobbie;
7 March 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 419 Calories; 26g Fat (57.0% calories from
fat); 35g Protein; 10g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 763mg
Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0
Other Carbohydrates.
* Exported from MasterCook *
Chicken Broccoli Casserole
Recipe By : Colleen Lewis of Cottonwood, Arizona
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds broccoli florets -- cook crisp
2 cups cooked chicken -- or turkey; cube
1 can cream of chicken soup
1/2 cup mayonnaise -- or salad dressing
1/2 cup parmesan -- grate
1/2 teaspoon curry powder
1 cup fresh bread -- cube
2 tablespoons butter or margarine -- melt
Place broccoli in a greased 11x7x2-inch baking dish; set aside.
Combine chicken, soup, mayonnaise, cheese and curry powder; spoon over
broccoli. Top with bread cubes and butter.
Bake, uncovered, at 350F. for 25 to 30 minutes or until heated through.
Serves 6.
Source : "Taste of Home Magazine Aug-Sept '95, p. 9" S(From): "Waldene
VanGeffin"
NOTES : "Broccoli is a favorite vegetable in our home," reports Colleen.
"This is one dish that always gets raves."
Bobbie's Note: This was a very tasty casserole. I had the white meat left
from a purchased broiled chicken and after cutting slices for sandwiches,
Used to rest of the white meat to make half of this recipe. I also added
1/4 cup of the chicken juices to the sauce mix. It had a lovely flavor.
Contributed to the FareShare Gazette by Bobbie; 24 March 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 294 Calories; 23g Fat (67.8% calories from
fat); 18g Protein; 7g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 369mg
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Cornflake-Crusted Halibut with Tomato-Avocado-Corn Relish For 1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 halibut fillet -- (1/2 lb)
1 cup cornflakes (so sugar added)
1/2 teaspoon paprika
1 pinch Cayenne pepper
1 whole egg
1 egg white
Salt and pepper to taste
Relish
1/4 cup fresh corn kernels -- cut from the cob
1/2 cup cherry tomatoes -- sliced in half
1/2 cup avocado -- diced
4 fresh basil leaves -- chiffonaded
2 tablespoons olive oil
1/2 tablespoon red wine vinegar
Salt and pepper
Preheat oven to 325 F. Spray a baking dish with a non-stick spray.
In a Ziploc bag, crush cornflakes. Add paprika, cayenne pepper, salt and
pepper. Put the mixture in a shallow dish.
In another shallow dish, use a whisk to combine the egg and egg white.
Salt and pepper halibut fillet on both sides. Dip fillet in the egg mixture
and then dredge in the cornflake mixture.
Bake for 15-18 minutes, or until the fish is opaque and flakes with a fork.
Accompaniment
Relish:
Mix all ingredients in a small bowl. Serve on top of the cornflake-crusted
halibut.
(oliveandpeach.com) As seen on Extra!
Cooking time: 15-18 minutes
Adapted by Claudia for one serving
Contributed to the FareShare Gazette recipe challenge by Claudia;
31 March 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 616 Calories; 46g Fat (65.8% calories from
fat); 35g Protein; 19g Carbohydrate; 4g Dietary Fiber; 245mg Cholesterol; 196mg
Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
8 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cowpie Cookie
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 apple -- peeled and cored
1/4 cup mixed berries
2 eggs
1 1/2 cups brown sugar
1/3 cup water
1 3/4 cups flour
3 cups uncooked oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup walnut pieces
Preheat oven to 400 degrees F.
Mix dry ingredients together in a large bowl. In a food processor, blend
fruit and water to an applesauce like texture. Add brown sugar and eggs
and blend. Add wet mixture to dry ingredients and mix thoroughly. A small
amount of water may be added if mixture is too dense. Grease a cookie
sheet. Using a large spoon, plop a gob of cookie dough onto the cookie
sheet. The messier the better! You should be able to fit 9 to 12 cookies
on each sheet. Bake for 11 minutes, then turn cookies over and bake
another 2 minutes.
Found at the following URL.
http://www.funnytummy.com/recipes/cowpie_cookies.html
Contributed to the FareShare Gazette by Pat in response to a request;
21 March 2006.
www.fareshare.net
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* Exported from MasterCook *
Curry Ginger Salmon with Apricot-Studded Rice For 1
Recipe By : LCBO, Toronto (Canada)
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boneless centre-cut salmon fillet -- skinned
2 teaspoon vegetable oil
1 teaspoon mild curry paste
1 teaspoon minced fresh ginger -- (peeled)
1/4 teaspoon black mustard seeds
1/2 cup water
1/4 cup basmati rice
2 dried apricots -- thinly sliced
1 tablespoon grated zucchini -- (optional)
2 teaspoons unsalted butter
Salt -- to taste
1 tablespoon chopped fresh coriander leaves
Preheat oven or toaster to 425 degrees F. (220 degrees C.)
Whisk together oil, curry paste, ginger, mustard seeds and salt in a bowl.
Add salmon and turn to coat well.
Remove salmon and roast it on parchment-lined baking sheet for 12 minutes
or until fish flakes easily when tested.
Bring water, rice and pinch of salt to boil in a small saucepan. Reduce
heat to low; cover and steam for 10 minutes or until water is absorbed.
Remove from heat and add apricots and zucchini. Cover and let stand for 5
minutes. Add butter and fluff with fork.
Place rice on dinner plate and top with salmon fillet. Sprinkle with
coriander.
N.B. IMO, black mustard seeds could be replaced with 1 teaspoons of black
bean sauce (sold in Asian supermarket).
Source : LCBO, Toronto (Canada)
Contributed to the FareShare Gazette recipe challenge by Claudia;
29 March 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 923 Calories; 19g Fat (17.1% calories from
fat); 14g Protein; 193g Carbohydrate; 23g Dietary Fiber; 21mg Cholesterol; 61mg
Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 10 1/2 Fruit; 3 1/2 Fat.
* Exported from MasterCook *
Curt's Salad Dressing
Recipe By : Chef Curtis Guyer
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup extra virgin olive oil
4 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon mustard
2 tablespoons mayonnaise
1 teaspoon parmesan cheese
1 garlic clove
3 anchovy fillets -- (3 to 4)
Place all ingredients in a blender and puree until well combined.
Serve immediately.
NOTES : Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 13 March 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 364 Calories; 40g Fat (96.8% calories from
fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 164mg
Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other
Carbohydrates.
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