Recipes Included On This Page Cheese and Macaroni Casserole Chicken Chile Fried Rice for 1 Chicken Curry Chocolate Cappuccino Cookies Cracked Crab with Curry for 1 Cream of Leeks and Gouda Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cheese and Macaroni Casserole Recipe By : Ethel Eynard. Jefferson City, Mo. 1967 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup provolone cheese 1 cup cheddar cheese 12 ounces macaroni 1/4 pound bacon -- diced 1 medium onion 1 pound ground beef 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/2 teaspoon garlic salt 1 teaspoon oregano 4 ounces mushrooms -- (canned mushrooms) 16 ounces tomato sauce -- (two 8-ounce cans) Brown ground beef, drain and set aside. Brown bacon, add onion. Drain. Mix in beef, sauce, seasoning, mushrooms and cooked macaroni. Simmer 15 minutes, stirring frequently. Pour 1/2 of the mixture in a large greased casserole dish. Cover with 1/2 of the cheeses. Add remaining macaroni mixture and add the rest of the cheese. Bake for 20 to 25 minutes at 375 degrees F. Serves 6. Source : "KopyKat recipe site" NOTES : The name really doesn't do the casserole justice. It is wonderful! I would make a few changes before I make this again. I made only half the recipe. First I would cut the macaroni down to 3/4 cup (or 1 1/2 cup for the full recipe). I used a full can of mushrooms and 1/2 pound ground round for half the recipe. This was very flavorful. Half of the recipe made enough for 4 generous servings. Contributed to the FareShare Gazette by Bobbie; 26 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 743 Calories; 43g Fat (51.9% calories from fat); 38g Protein; 51g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 1830mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 6 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chicken Chile Fried Rice for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Jasmine Rice -- cold * left over from refrigerator 2 ounces boneless chicken breast -- cut into bite sized pieces 1 teaspoon chopped garlic 1 teaspoon vegetable oil 1 tablespoon oyster Sauce [Thai Oyster Sauce, Mae krua Lee Kum Kee] 1 Thai chiles -- diced (1 to 2) [wear rubber gloves when chopping and touching] 2 teaspoons fish sauce [Golden Boy is excellent] Generous sprinkling of white pepper. Smoked dry chilies ground up for garnish and extra heat -- optional 1/4 cup red and yellow bell peppers -- 1/2-inch pieces 1/4 cup red onion -- 1/2-inch pieces 1 egg -- beaten and fried 1 in a separate pan, sprinkle with white pepper -- slice and add at the end Heat a well seasoned pan (wok is best). Add the oil and heat until hot, add the chicken stir fry. Add the onions and bell peppers, fry. Add the garlic and chopped chilies when chicken is still pink. Add the Oyster Sauce. Add the rice (make sure all big chunks are broken up). Stir fry. Add the egg pieces. Add the fish sauce and Krapao and stir until leaves are wilted. Garnish with cilantro/basil leaves and sliced cucumber. This is so easy and tasty. This is a great recipe for leftover rice. It is important that the rice is thoroughly chilled and not mushy or too moist. You need the rice kernels to be separate. Contributed to the FareShare Gazette recipe challenge by Mary-Anne; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 11g Fat (62.9% calories from fat); 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 213mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chicken Curry Recipe By : Cooking for Two by Rhona Newman Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 small onion -- chopped 1/2 green pepper -- seeded and chopped 1 tablespoon curry powder 2 tablespoons flour 1 1/4 cups chicken stock -- or broth 1 small apple -- chopped 1 tablespoon coconut -- shredded 1 tablespoon sweet chutney 3 tablespoons golden raisins Salt and pepper 2 cups cooked chicken -- cut up Hot cooked rice Melt the butter in a saucepan, add the onion and green pepper; sauté until soft. Add the curry powder and flour; continue cooking for 1 minute. Gradually stir in the stock and cook, stirring, until thickened. Stir in the apple, coconut, chutney, raisins, salt and pepper to taste. Cover and simmer for 10 minutes. Add the chicken and continue cooking for 20 minutes. Serve over hot cooked rice and garnish with chopped parsley if desired. Serves 2. Source : "Cooking for Two by Rhona Newman", P32 S(Scanned & Formatted for): "MC-Cookbooks by Mary [mnmpoms@ponyexpress.net] September, 2003" Copyright : "(c)1984, 1983, 1980 Cathay Books; This edition published 1984 by Golden Press; ISBN 0-307-09966-0" NOTES : This was a delicious chicken curry recipe. The recipe made enough for 3 generous servings. All tastes blended well. Contributed to the FareShare Gazette by Bobbie; 30 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 14g Fat (27.0% calories from fat); 47g Protein; 38g Carbohydrate; 6g Dietary Fiber; 135mg Cholesterol; 1515mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 1 1/2 Fat. * Exported from MasterCook * Chocolate Cappuccino Cookies Recipe By : Eleanor Senske, Rock Island, IL Serving Size : 30 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon instant coffee granules 1 tablespoon hot water 1 egg white 3/4 cup sugar -- plus 1 tablespoon sugar 1/4 cup canola oil 2 tablespoons corn syrup 2 teaspoons vanilla extract 1 1/4 cups flour 1/2 cup cocoa 1/4 teaspoon salt Dissolve the coffee granules in hot water. In a mixing bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; bean until well blended. Combine the flour, cocoa and salt; gradually add to the coffee mixture. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten to 1/4-inch thickness with a glass dipped in the remaining sugar. Bake at 350 degrees F. for 5-7 minutes or until the center is set. Remove to wire racks to cool. Store in an airtight container. Source : "The Best of Country Cooking 2003" S(ISBN): "0-89821-358-4" Copyright : "Reiman Media Group, Inc., 2003" NOTES : These chocolaty cookies have a mild coffee flavor that makes them a hit with whoever tries them. Bobbie's Note: These were delicious but even though I pressed them very thin and I only got about 2 1/2 dozen cookies. They are very dark and rich. Contributed to the FareShare Gazette by Bobbie; 4 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (27.4% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cracked Crab with Curry for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 live crab -- (1 1/2 pounds) [Dungeness if available] 8 ounces coconut milk -- (1 can) 1 tablespoon light soy sauce -- (Kikkoman Lite Soy) 1 tablespoon oyster sauce -- (1 to 1 1/2 tablespoons) [Golden Boy] 2 teaspoons Thai curry powder 2 teaspoons peanut oil 4 garlic cloves -- finely chopped 1 small onion -- cut into wedges 2 green onions -- (scallions), finely sliced 1 1/2 tablespoons yellow curry paste -- (Lobo Brand) 1 beaten egg 1 Thai Dragon chile -- seeds removed and finely diced for garnish -- optional A few cilantro leaves for garnish Put live crab in boiling water until cooked (approximately 5 minutes, or until the shell turns bright red. Clean the crab by removing the top of the shell, lungs and other undesirable parts. Pull the legs away from the body ­ crack the body into quarters and use a nutcracker or similar implement to crack the legs (even a hammer/mallet will do). Fry the yellow curry paste and powder in the cream part of the coconut milk until fragrant. Add the remainder of the coconut milk, light soy sauce and oyster sauce. Heat the oil in a wok. Stir fry the onion, then add the garlic and stir fry over medium heat until light brown (do not burn, as it will become bitter). Add the crab and stir fry for 4 to 5 minutes. Add the coconut-curry mixture and onions; continue stir frying for another 3 to 5 minutes or until the crab meat is heated through and the sauce is reduced and very thick. Add the beaten egg stirring continuously. Add the green onions. To serve: Spoon into a serving dish and sprinkle with the diced chile and cilantro leaves. Serve with Jasmine Steamed Rice or Broken Jasmine Rice. You can serve the Curried Crab in a shallow bowl over the rice. Contributed to the FareShare Gazette recipe challenge by Mary-Anne; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 683 Calories; 63g Fat (78.7% calories from fat); 9g Protein; 30g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 758mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 12 1/2 Fat. * Exported from MasterCook * Cream of Leeks and Gouda Recipe By : www.universfemmes.com Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint vegetable broth * 500 grams leeks -- (1 pound) 100 grams grated Gouda -- (4 ounces) 50 grams unsalted butter -- (2 ounces) 125 milliliters half and half cream -- (4 fluid ounces) 1 egg 1 pinch nutmeg Salt and pepper * You might want to replace part of the vegetable broth by a large quantity of tomato juice. Clean leeks thoroughly under the tap. Let them soak for 5 minutes in a large bowl with water and 1 tablespoon white vinegar. Let the grit sink to the bottom of the bowl then remove leeks carefully and rinse them again. Chop finely half of the leeks; dice the other half. Boil diced leeks in half a pint of vegetable broth. Cook finely chopped leeks in butter on low heat for 15 minutes. Blend leeks and broth for 5 minutes. Add other part of broth and pan-cooked leeks. Add salt, pepper, nutmeg. Mix well. Mix the egg with half and half cream. Pour slowly into leek mixture, stirring constantly to avoid curding the egg. Ladle into warmed-up bowls. Sprinkle gouda on top of bowls. Serve immediately. This dish can be served with garlic croutons on the side. From http://www.universfemmes.com ­ Translated by Claudia For 6-8. Contributed to the FareShare Gazette by Claudia in response to a request; 18 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 8g Fat (71.4% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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