Recipes Included On This Page Salad For 1 Salmon Patties For 1 Saucy Pork Chop For 1 Seafood Shell For 1 Shakshouka (Thechouka) For 1 Shrimp With Fettucini And Spinach For 1 Sirloin Steak Green Pepper Sauce For 1 Sour Cream Baked Noodles For 1 Steak Marchand de Vin For 1 Stir-Fried Pork with Cauliflower Stuffed Baked Potato For 1 Stuffed Baked Red Snapper For 1 Stuffed Chicken Breast For 1 Summer Split Pea Salad - 8 pts - Veggie Sweet Onion Blossom For 1 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salad For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small vine tomato -- seeded and diced 1 small green pepper -- diced 1 green onion -- finely chopped 1 garlic clove -- finely chopped 1 tablespoon parsley leaves -- chopped Salt and pepper to taste Mix and serve with a toasted slice of French Baguette. Contributed to the FareShare Gazette recipe challenge by Claudia; 7 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (4.8% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 1/2 Vegetable. * Exported from MasterCook * Salmon Patties For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can salmon -- drained, flaked [small can] 1 egg -- slightly beaten 1 tablespoon onion -- finely grated 1 tablespoon flour 1/2 tablespoon lemon juice 1/4 teaspoon salt 1 pinch pepper 2 tablespoons chopped parsley 1 teaspoon Worcestershire sauce 1 cup cold mashed potatoes 1 tablespoon butter 1/4 cup fine bread crumbs 1 Medium White Sauce: 2 tablespoons butter 2 tablespoons flour 1 cup milk 3% -- or light cream 1/2 teaspoon salt 1 dash white pepper 1 pinch curry powder -- (optional) Melt butter in electric fry pan at 320 degrees F. Mix all other ingredients in a bowl; then form into patties; roll in bread crumbs and fry in pan about 5 minutes each side. Medium White Sauce: Melt butter and stir in flour; gradually stir in milk and stir until mixture boils and thickens, then cook about 3 minutes longer, stirring occasionally; add seasonings. Place over hot water to keep hot and cover tightly to prevent crust from forming on top. Spoon sauce over each pattie before serving. Side dish: Mashed potatoes. Source : cooks.com Adapted by Claudia for one serving (2 patties by serving) Contributed to the FareShare Gazette recipe challenge by Claudia; 30 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 577 Calories; 43g Fat (66.7% calories from fat); 27g Protein; 22g Carbohydrate; 1g Dietary Fiber; 349mg Cholesterol; 2131mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Saucy Pork Chop For 1 Recipe By : Jennifer Stewart, Gowanstown, Ontario Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces boneless pork loin chop [1 chop 1/2-inch thick] 1 dash pepper 4 tablespoons water -- divided 4 teaspoons ketchup 1 teaspoon sugar 1 teaspoon white vinegar 1 teaspoon Worcestershire sauce 1 dash onion powder 1 dash ground cinnamon 1 teaspoon cornstarch Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire, onion powder and cinnamon; pour over the chop. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until a meat thermometer reads 160 degrees F. Remove the chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over the chop. Serves 1. Source : "Cooking for 2, Winter 2006, p. 63" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2006" T(Cooking Time): "0:25" NOTES : "I like this dish because you don't have to pre-brown the meat and it's easy to multiple for more servings," says Jennifer. "I usually make extra sauce to use as gravy for the meat and for potatoes." Contributed to the FareShare Gazette recipe challenge by Bobbie; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (1.4% calories from fat); trace Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 289mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Seafood Shell For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can flaked tuna -- in water [small can] 1 can salmon -- in water or in oil [small can] ... Béchamel Sauce: 2 tablespoons flour 2 tablespoons unsalted butter 1 cup milk -- (6 ounces) Pepper 1/4 cup grated parmesan cheese Drain both cans of fish. Mix their contents in a heavy pan. Add salt and pepper to taste. Make béchamel sauce: On low heat mix flour and butter until bubbly. Mix thoroughly. Remove from heat source. Add cold milk and stir rapidly, avoiding clumps. Bring back to heat source and stir on medium heat until sauce is thickening. Add grated parmesan cheese and pepper. Parmesan cheese is salty, so I suggest you don't add too much salt to the béchamel. Should clumps form, you can strain the sauce through a sieve. Add béchamel sauce to tuna and salmon. Mix well but do not over-mix. Cover with 1/4 cup Parmesan cheese, grated. Rewarm in a 350-degree F. oven until slightly bubbly. Spread Parmesan on top and grill for 2 or 3 minutes, until golden. Serve immediately. Contributed to the FareShare Gazette recipe challenge by Claudia; 28 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 600 Calories; 40g Fat (60.5% calories from fat); 35g Protein; 24g Carbohydrate; trace Dietary Fiber; 155mg Cholesterol; 552mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Non-Fat Milk; 6 1/2 Fat. * Exported from MasterCook * Shakshouka (Thechouka) 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 vegetable oil 1/4 onion -- finely chopped 1 small garlic clove -- minced 1 pinch paprika Salt and pepper to taste 1 large tomato -- grated or finely chopped, seeds removed 1 large egg 1 pita bread -- cut in wedges, toasted Heat oil in medium skillet over medium-high. Add onion and garlic. Cook, stirring, 7 minutes to brown. Stir in paprika, salt and pepper. Cook 1 minute. Stir in tomatoes. Crack egg over surface; stir gently to break yolk. Cover. Simmer 5 to 10 minutes, until eggs have set. Serve with toasted pita. Makes 1 serving. (also known as Thechouka in some parts of Algeria) Contributed to the FareShare Gazette recipe challenge by Claudia; 3 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 13g Fat (34.2% calories from fat); 13g Protein; 43g Carbohydrate; 3g Dietary Fiber; 212mg Cholesterol; 404mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Shrimp With Fettucini And Spinach For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh spinach -- washed and well-drained -- set aside 1/4 pound raw peeled shrimp 1/4 box dry pasta such as spaghetti, fettuccini etc. (about a 'nickel size') Sprinkle parmesan cheese 2 tablespoons olive oil -- or butter [2 - 3 tablespoons] Cook the noodles, let drain. Season with salt and pepper to taste. In a skillet, cook the shrimp in the oil, season to taste add the noodles to the skillet when shrimp are just pink drop in the raw spinach, cover and let the heat from the dish 'melt' the spinach. To serve, sprinkle cheese over and re-season as needed. Very quick, pretty to look at and tasty. And, it's easy to increase the ingredient list by whatever you might have on hand such as a piece of a red bell pepper or sliced olives, etc. Contributed to the FareShare Gazette recipe challenge by Martha; 2 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 27g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 5 1/2 Fat. * Exported from MasterCook * Sirloin Steak Green Pepper Sauce For 1 Recipe By : Adapted from www.banlieusardises.com by Claudia Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sirloin steak -- or T-bone steak approx. 1-inch thick 2 ounces green peppercorns -- crushed (50 grams) [small can] 1 teaspoon sea salt -- (Fleur de sel), preferably from Guérende Worcestershire Sauce -- to taste 1 tablespoon unsalted butter 4 ounces beef broth -- or vegetable broth [60 ml ­ 1/3 cup] 1 tablespoon table cream (15%) 1 sprig fresh tarragon -- finely chopped [small sprig] 1 pinch sugar Rub Worcestershire sauce on both sides of steak, then press crushed peppercorns on both sides. Let stand at room temperature for 30 minutes. Melt butter in a heavy frying pan on 'High'. Cook steak on both sides until done to taste. Set aside. Keep warm. Pour fat excess from pan. Deglaze with broth, scraping the little bits at the bottom of pan. Add green peppercorn and let the sauce reduce to one third on medium heat. Add the cream and tarragon. Stir; add sugar. Warm up for 1 minute or until bubbles are forming around the frying pan. Pour on steak and serve immediately. Adapted from www.banlieusardises.com by Claudia Contributed to the FareShare Gazette recipe challenge by Claudia; 1 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 28g Fat (47.3% calories from fat); 31g Protein; 39g Carbohydrate; 15g Dietary Fiber; 96mg Cholesterol; 2550mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sour Cream Baked Noodles For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound tubular noodles -- cooked [rigatoni or medium-size shells] 1 cup cottage cheese 1 cup sour cream 1 egg -- slightly beaten 1/2 teaspoon salt 1 pinch black pepper 1 tablespoon butter -- melted Preheat oven to 375 degrees F. Butter a casserole dish. In a large bowl put the cooked noodles, cottage cheese, sour cream, egg, salt, pepper and the butter and toss well. Put the noodle mixture into the dish and bake for 50 to 60 minutes. The noodles will be bubbly. Optional : Mix 1 tablespoon fine bread crumbs with 1 tablespoon grated Parmesan cheese and spread over the dish. Grill for 2 to 3 minutes, until golden. (http://www.toptastes.com/recipes/entrees/noodles.htm) Contributed to the FareShare Gazette recipe challenge by Claudia; 13 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 871 Calories; 69g Fat (71.1% calories from fat); 45g Protein; 19g Carbohydrate; trace Dietary Fiber; 364mg Cholesterol; 2293mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Non-Fat Milk; 12 1/2 Fat. * Exported from MasterCook * Steak Marchand de Vin For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sirloin steak -- (200 g/8 oz), marbled with fat through the meat, red or browny-red (not purple) -- moist looking 1/2 medium onion 175 milliliters red wine -- (6 fl oz) 1 tablespoon vegetable oil Mushrooms and tomatoes on the side -- (optional) Peel and chop the onion finely. Add half the oil to the frying pan and turn up to a high heat. Add the onions and fry over a high heat until the onions are softened and turned a light brown colour. This should take around 6 minutes. Whilst cooking turn the onions frequently. If you are cooking mushrooms and grilled tomatoes as well as the steak, prepare them now. First turn on the grill to a medium heat. Cut the tomatoes in half and peel the mushrooms. Drizzle some olive oil over them and put them under the grill. They will be ready in about 10 minutes. If you want boiled potatoes, scrape the new potatoes and put them into salted boiling water now. They will take about 20 minutes to cook. Remove the onions from the frying pan, add the remaining oil with the plate still turned up to its maximum heat and add the sirloin steak. Press down the steak into the frying pan. This will sear and seal steak to make it look good and keep in all the meat juices. Cook for 2 minutes (rare), 3 minutes (medium) or 4 minutes (well done) on each side. All the flavour is sealed in as well as most of the natural moisture. Three minutes before the sirloin steak is cooked rare, medium or well done, return the fried onions to the frying pan and pour in the red wine. Stir the liquid gently for the next three minutes until it thickens to a syrupy texture. Watch it carefully to ensure the sauce doesn't over- thicken. Take the mushrooms and tomatoes out from under the grill and put on a warmed plate. Drain the potatoes and place them on the plate. Add the steak and spoon the sauce over the steak and eat immediately. From http://www.ukrecipes.co.uk/meat/beef/MarchandDeVinSteakRecipe.htm Edited and adapted for one serving by Claudia Contributed to the FareShare Gazette recipe challenge by Claudia; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 478 Calories; 28g Fat (69.4% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 169mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 4 Fat. * Exported from MasterCook * Stir-Fried Pork with Cauliflower Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork boneless loin or leg 1 teaspoon cornstarch 1/2 teaspoon salt 1/2 teaspoon sugar 1 Dash white pepper 1 teaspoon soy sauce 1 small cauliflower -- (about 1 pound) 3 green onions -- (with tops) 2 tablespoons cornstarch 2 tablespoons cold water 3 tablespoons vegetable oil 1 small onion -- thinly sliced 1 teaspoon finely chopped garlic 1 tablespoon soy sauce 1/2 cup chicken broth 2 tablespoons oyster sauce Trim fat from pork; cut into slices, 2 x 1 x 1/8-inch. Toss pork, 1 teaspoon cornstarch, the salt, sugar, pepper and 1 teaspoon soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Remove outer leaves and stalk from cauliflower. Separate cauliflower into bite-size flowerets. Place cauliflowerets in boiling water. Cover and cook 2 minutes; drain. Immediately rinse under running cold water; drain. Cut green onions into 2-inch pieces. Mix 2 tablespoons cornstarch and the water. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil; rotate wok to coat side. Add onion slices; stir-fry until light brown. Add pork and garlic; stir-fry until pork is no longer pink. Stir in cauliflowerets and 1 tablespoon soy sauce. Stir in chicken broth; heat to boiling. Cover and cook 1 minute. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Stir in green onions and oyster sauce. Source : "#026 Dec 1987/Feb 1988 Betty Crocker Out of The Orient Page 27" Copyright : "(c) 1987 General Mills, Inc" NOTES : Bobbie's Note: This was very good served over rice noodles. I made half of the recipe to serve 2. It was a very generous amount. Contributed to the FareShare Gazette by Bobbie; 16 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 11g Fat (66.1% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 770mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Stuffed Baked Potato For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large baking potato 1/2 teaspoon salt 1 pinch pepper 1/2 tablespoon butter 1/4 cup milk 1/4 cup shredded American cheese or Cheddar cheese 1 slice lean cooked ham -- diced or finely sliced Heat oven to 400 degrees F. Wrap potato in aluminum foil. Bake for 1 hour to 1/4 hours. Use a bamboo stick to check that potato is cooked thoroughly. Cut potato in half lengthwise. Scoop potato out of shell into bowl, careful not to pierce the skin. Mash potato with remaining ingredients except cheese and ham. Beat until light and fluffy. Add ham. Spoon back into shell and place in a baking pan; top with cheese. Bake -uncovered - at 350 degrees F. for 20 minutes or until cheese is light golden brown. Side dish: Mixed salad (tomato and lettuce) with French dressing (oil, wine vinegar, Dijon mustard, pepper to taste) Inspired by www.cooks.com ­ Adapted for one by Claudia Contributed to the FareShare Gazette recipe challenge by Claudia; 19 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 17g Fat (43.7% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 1569mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Stuffed Baked Red Snapper For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole red snapper -- about 1 pound, scaled and cleaned Salt and freshly ground black pepper -- to taste 1 tablespoon unsalted butter 1 teaspoon Dijon-style mustard 2 ounces white mushrooms -- chopped 1 small white onion -- finely sliced 2 scallions -- chopped including the green tops 1/2 celery stalk -- chopped 3 thin lemon slices 1 garlic clove -- finely chopped 1 pinch dried rosemary 1/4 cup dried unseasoned bread crumbs 1/2 tablespoon chopped fresh parsley 2 tablespoons dry white wine -- or fish broth 1. Preheat oven to 425 F. Rub the inside cavity of the red snapper with salt and pepper. In a large skillet, melt the butter over medium heat. Brush some of the melted butter all over the fish, especially on the outside. Brush the inside of the fish with the mustard. Set fish aside. 2. Add the mushrooms, scallions, and celery to the skillet and sauté until the vegetables are tender, about 7 minutes. Add the garlic and rosemary and cook for 2 minutes longer. Stir in the bread crumbs, parsley, and salt and pepper to taste. 3. Stuff the cavity of the red snapper with the filling. Spread lemon slices on top of stuffing. Use skewers to close up the opening. Bake the fish until done to taste, about 25-30 minutes, basting three or four times with the wine or broth. Serve immediately. Serves 1 Side dish: 1 cup frozen green peas, cooked according to instructions. Inspired by http://www.gortons.com/cookbook/rec_34.php - Adapted for one person Contributed to the FareShare Gazette recipe challenge by Claudia; 20 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 13g Fat (44.8% calories from fat); 20g Protein; 16g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Stuffed Chicken Breast For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken breast 1 small Mozzarella ball -- diced 1 package fresh spinach or 1 package frozen spinach 1 egg -- beaten 1 cup bread crumbs 1 pinch cumin Salt and pepper to taste 1 lemon -- quartered Aluminum foil Steam spinach until tender. Set aside. Cut a piece of aluminum foil large enough to hold chicken breast. Brush it with olive oil. Butterfly chicken breast. Place spinach and mozzarella on chicken breast. Add salt and pepper to taste. Sprinkle cumin. Close chicken breast over stuffing and use a butcher string to keep it together. Dip chicken breast in beaten egg, roll it in bread crumbs. Place stuffed chicken breast on aluminum foil. Bake at 400 degrees F. for 20 minutes. Serve with lemon wedges. Inspired by http://gastronomie.philagora.org/volaille/poulet-epinard.htm Adapted for one by Claudia Side dish: Mashed Potatoes Contributed to the FareShare Gazette recipe challenge by Claudia; 18 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1018 Calories; 38g Fat (33.7% calories from fat); 82g Protein; 86g Carbohydrate; 4g Dietary Fiber; 398mg Cholesterol; 1209mg Sodium. Exchanges: 5 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat. * Exported from MasterCook * Summer Split Pea Salad - 8 pts - Veggie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 cup dried yellow split peas 2 cups rotini -- or other spiral pasta 1 cup cherry tomatoes -- cut into halves 1/2 cup red bell pepper -- chopped, (about 1 small) 1/2 cup carrot -- thinly sliced, (about 1 medium) 1/3 cup sliced ripe olives Tarragon-Yogurt Dressing: 1 cup plain nonfat yogurt 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon 2 tablespoons tarragon vinegar 2 teaspoons Dijon mustard 1/4 teaspoon salt Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until peas are tender; drain. Rinse with cold water; drain. Cover and refrigerate 1 hour. Toss peas and remaining ingredients in glass or plastic bowl. Cover and refrigerate about 1 hour or until chilled. 4 servings Tarragon-Yogurt Dressing: Mix all ingredients. Source : "Unknown" S(MC format by Chupa Babi): "." Contributed to the FareShare Gazette by Chupa; 10 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 2g Fat (3.8% calories from fat); 21g Protein; 71g Carbohydrate; 15g Dietary Fiber; 1mg Cholesterol; 235mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sweet Onion Blossom For 1 Recipe By : Judy Stratton, Hoyt Lakes, MN Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Vidalia onion 2 teaspoons butter -- divided 1/4 cup shredded reduced-fat mozzarella cheese 3/4 cup sliced mushrooms 4 asparagus spears -- trimmed, cut in 1-inch pieces Cut onion into 1/4-inch slices to within 1 inch of bottom. Repeat cuts in opposite directions. Place in an ungreased 2 cup baking dish. Top with 1 teaspoon butter. Bake uncovered at 350 degrees F. for 60-70 minutes or until tender. Cover with foil if the top browns too quickly. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Meanwhile, sauté mushrooms in the remaining butter until tender; keep warm. Place asparagus in a steamer basket; place in a saucepan over 1 inch water. Bring to a boil, cover and steam for 3 to 4 minutes or until crisp tender. Place onion on a serving plate; spoon mushrooms and asparagus around onion. Serves 1. Source : "Cooking for 2, Summer 2005, p. 64" S(mastercook formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2005" T(Baking Time): "1:05" NOTES : "Using fresh asparagus from my garden, I created this side dish for lunch one day...and was delighted by the unusual combination of colors and flavors," says Judy. Contributed to the FareShare Gazette recipe challenge by Bobbie; 8 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 13g Fat (52.1% calories from fat); 12g Protein; 15g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 234mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Vegetable; 2 Fat.

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