Recipes Included On This Page Hard Boiled Eggs Béchamel Sauce For 1 Herbed Salmon Steak For 1 Herby Mushroom Pasta For 1 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hard Boiled Eggs Béchamel Sauce For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For 1 person: 1 small oval baking dish 2 eggs -- hard boiled 2 tablespoons unsalted butter 1/2 cup flour 1 cup milk Salt and black pepper to taste Paprika to taste Shredded Parmesan (or Cheddar) cheese Coat baking dish with butter. Place in dish the hard boiled eggs, cut in two, lengthwise. Make a béchamel sauce: Melt on slow heat the unsalted butter and flour. Mix thoroughly, taking care that there are no lumps. Remove from stove. Add milk, salt and pepper. Mix thoroughly. Reheat on medium heat, stirring constantly. When sauce is thickening, remove pan from the stove. Pour the béchamel sauce over the eggs. Sprinkle shredded cheese on top. Reheat at 350 degrees F. for 5 minutes; then broil for 3 minutes or until cheese is golden. Serve immediately. Contributed to the FareShare Gazette recipe challenge by Claudia; 1 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 729 Calories; 42g Fat (51.8% calories from fat); 27g Protein; 60g Carbohydrate; 2g Dietary Fiber; 519mg Cholesterol; 264mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 7 Fat. * Exported from MasterCook * Herbed Salmon Steak For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon butter or margarine 1/2 tablespoon lemon juice 1 salmon steak -- 3/4 inch thick 1 teaspoon onion salt 1 pinch pepper 1 teaspoon thyme leaves -- or marjoram leaves Paprika, dill or parsley -- to taste Lemon wedges Heat oven to 400F. In oven, melt butter and lemon juice in baking pan (8- x 8- x 2-inch). Place fish in pan; turn to coat both sides with lemon mixture. Sprinkle onion salt, pepper and thyme. Bake uncovered until fish flakes easily with fork (about 25 minutes). Garnish with lemon and fresh dill or parsley, if desired. N.B. from Claudia.: Salmon is cooked when its flesh is opaque. Do not overcook or it will be dry! Accompaniment: Mashed potatoes (instant or homemade) with a dollop of butter mixed with fresh crushed garlic. Contributed to the FareShare Gazette recipe challenge by Claudia; 5 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 12g Fat (42.6% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 104mg Cholesterol; 1772mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Herby Mushroom Pasta For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces spinach tagliatelle -- (50 g) 1 small onion -- chopped 1/2 ounce butter or margarine -- (10 g) 5 ounces button mushrooms -- sliced (150 g) 1 can flaked tuna in water -- drained (small can) 1 fresh basil sprig -- finely chopped 1/2 cup sour cream Salt -- to taste Black pepper -- to taste 1 pinch cayenne pepper Boil the tagliatelle in salted water for about 10 minutes (or according to instructions, if fresh). Drain and keep warm. Sweat the onion in the butter or margarine until transparent; add the mushrooms and cook gently for about 10 minutes. Add the flaked tuna, basil and cream. Season with salt, pepper and cayenne. Pour over the pasta. Serve hot. Side dish: Tomato salad with French or Italian dressing Inspired by http://www.vegsoc.org/cordonvert/recipes/solo1.html But not so Vegan ! Edited by Claudia, for one person Contributed to the FareShare Gazette recipe challenge by Claudia; 24 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 36g Fat (73.6% calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Non-Fat Milk; 7 Fat.

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