Recipes Included On This Page Maple-Sage Pork Roast Microwave Fettuccine Alfredo For 1 Millet Pilaf with Corn, Peppers and Pine Nuts - Turkish Mud Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Maple-Sage Pork Roast Recipe By : Slow Cooker Meals ­ Betty Crocker ­ Feb. 2006 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless pork shoulder roast -- (2 to 3 pounds) [approx. 1,5 kg] 2 tablespoons maple syrup 1 garlic clove -- finely chopped 2 teaspoons dried sage leaves 1/2 teaspoon bouillon granules 1/2 cup water 2 cups diced peeled butternut squash -- (1 1/2-inch cubes) 2 cups carrots -- cut in half lengthwise 2 small onions -- cut into wedges 3 tablespoons cornstarch 1/2 cup water Spray 4- to 5-quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in cooker. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water. Spoon over pork. Arrange squash, carrots and onions around pork. Cover; cook on Low heat setting for 8 to 9 hours. Remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into a 4-cup microwavable measuring cup. In small bowl, mix cornstarch and 1/2 cup water until smooth. Stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute until mixture thickens. Serve with pork and vegetables. Yield : 8 servings Slow Cooker Meals ­ Betty Crocker ­ Feb. 2006 Prep. : 30 minutes. Start to Finish: 8 hour 30 minutes. Contributed to the FareShare Gazette by Claudia; 2 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; trace Fat (2.0% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Microwave Fettuccine Alfredo For 1 Recipe By : Bill Hilbrich, St. Cloud, MN Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces fettuccine -- cooked and drained 3 tablespoons half and half cream 1 ounce cream cheese -- cubed 3 tablespoons shredded Parmesan cheese 1/8 teaspoon salt -- optional 1/8 teaspoon white pepper While the pasta is cooking, in a microwave safe bowl, combine the half and half and cream cheese. Cover and microwave at 50% power for 2 minutes; stir in the Parmesan until smooth. Stir in salt if using and pepper. Toss drained pasta with the sauce. Serves 1 Editor's Note: This recipe was tested in a 1,100 watt microwave. Source : "Cooking for 2, Spring 2005, p. 57" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "2005 Reiman Media Group" Start to Finish Time: "0:20" NOTES : "I created this recipe for a young co-worker who used to save up to eat at a nice Italian restaurant once a month," remembers Bill. "Now she can make this dish at home." Contributed to the FareShare Gazette recipe challenge by Bobbie; 11 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 14g Fat (77.2% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 605mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Fat. * Exported from MasterCook * Millet Pilaf with Corn, Peppers and Pine Nuts - Turkish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water -- or vegetable stock 1/2 cup frozen corn kernels 1 cup tomatoes -- diced fine 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons butter -- olive oil or a combination 1 teaspoon yellow asafetida powder 2 teaspoons julienned fresh ginger root 2 small green chilies -- seeded and chopped 3/4 cup diced red capsicum -- (bell pepper) 1 1/4 cups hulled millet 1/4 cup toasted pine nuts Combine the stock, corn, tomato, salt and pepper in a small saucepan; bring to a boil and simmer, fully covered, over low heat. Heat the oil or butter in a saucepan over moderate heat. Add the yellow asafetida powder, the ginger, chili, green capsicum and the millet. Saute the millet for 3 or 4 minutes or until it darkens a few shades. Pour the simmering stock into the toasted grains, bring to the boil, reduce the heat to low, cover and cook for about 20 minutes or until the liquid has been absorbed and the grains are soft. Set aside for 5 minutes to firm up. Serve hot with a sprinkle of toasted pine nuts. Serves 6. From "Vegetarian World Food" by Kurma Dasa, Chakra Press Formatted by Chupa Babi in MC: 02.06.04 Millet is a light, versatile and inviting grain with a mild, nutty taste, distinctive without being unusual. To bring out the flavour in millet, the tiny yellow grains are toasted in butter or oil before cooking in stock or water. Millet is a thirsty grain, so serve this pilaff alongside a juicy vegetable dish or soup. ChupaNote : Use the Italian or Spanish pine nuts. They are softer than the Chinese. Contributed to the FareShare Gazette by Chupa; 5 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; 4g Fat (64.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Mud Pie Recipe By : Deboraha Woolard, Las Vegas, NV Serving Size : 8 Preparation Time :0:15 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces semisweet chocolate -- (3 squares) 1/4 cup sweetened condensed milk 1 chocolate crumb crust -- (8-inch) 1/2 cup chopped pecans 2 cups cold milk 2 packages instant chocolate pudding mix -- (3.9 ounces each) 8 ounces frozen whipped topping -- thawed, divided In a microwave or heavy saucepan, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread 1 1/2 cups of pudding mixture over pecans. Fold 1/2 cup whipping topping into the remaining pudding mixture; spoon over pudding layer. Top with the remaining whipped topping. Chill until set. Refrigerate leftovers. Serves 8. Source : "Quick Cooking Magazine - Nov/Dec '05, p. 35" S(Mc Formatting by): "Cookie, augmented by Bobbie" T(Chilling Time): "2:00" NOTES : "Coming from the South, we fell in love with mud pie - a chocolate dessert, that's filled with pecans," writes Deboraha. "Some versions take all day to put together, but mine takes just 15 minutes to prepare. Then store it in the refrigerator until you're ready to serve it." Bobbie's Note: This was a wonderful "chocolate" pie. It had a wonderful richness and yet lightness. Will definitely make it again. Contributed to the FareShare Gazette by Bobbie; 3 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 9g Fat (57.4% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

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