Recipes Included On This Page Mr. Food's Icebox Salad Mr. Food's Lemon Meringue Cake Multigrain Pancakes with Strawberry Sauce (AICR) Mussels with Peppers and Feta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mr. Food's Icebox Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mayonnaise 1/2 cup sour cream 1/2 teaspoon garlic powder 1 head iceberg lettuce -- chopped 2 red bell peppers -- finely chopped 1 onion -- finely chopped 9 ounces frozen green peas -- thawed and drained 3 ribs celery -- finely chopped 2 cups shredded sharp Cheddar cheese -- (8 ounces) 3 ounces real bacon bits In a medium bowl combine the mayonnaise, sour cream and garlic powder; mix well. In a large glass bowl, layer half the lettuce then half the bell pepper, onion, peas, celery, mayonnaise mixture, and cheese. Repeat the layers once more then top with the bacon bits. Cover and chill for at least 2 hours before serving. Toss just before serving. PREPARATION TIP: Using a trifle dish or large glass bowl with straight sides allows us to see all the colorful layers of this salad. 10 to 12 servings Source : "Mr. Food TV Show, airdate: 7/20/2006" S(Mc Formatting by): "Bobbie" Copyright : "(c) 2005 by Ginsburg Enterprises Inc." Yield : "10 to 12 servings" NOTES : Bobbie's Note: This was delicious and all liked it and asked for the recipe. I only made half of the recipe and it almost filled my footed trifle bowl. It served 8 for half. Contributed to the FareShare Gazette by Bobbie; 25 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 40g Fat (86.1% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Mr. Food's Lemon Meringue Cake Recipe By : Mr. Food TV Show, Air Date: 4/20/2006 Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon grated lemon peel 1 package lemon cake mix -- (18 1/4 ounces) [batter prepared according to the package directions] 4 egg whites 1/4 teaspoon salt 1/2 cup sugar Preheat the oven to 350F. Coat a 9- x 13-inch baking dish with nonstick cooking spray. Stir the lemon peel into the cake batter then pour batter into the baking dish. In a medium bowl, beat the egg whites and salt until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spoon the mixture over the cake batter, carefully spreading to completely cover the batter. Form lots of peaks and valleys with a spatula to create a tempting-looking meringue. Bake for 40 to 45 minutes or until the meringue is golden and a wooden toothpick inserted in the center of the cake comes out clean. Allow to cool completely then cut into squares and serve. 12 to 15 squares OPTION : This can also be made as two 9-inch round cakes. Just pour the batter into two cake pans then spread the top of each with the egg-white mixture. Source : "Mr. Food TV Show, Air Date: 4/20/2006" S(Mc Formatting by): "Bobbie" Copyright : "(c) 2006 by Ginsburg Enterprises Inc." Yield : "12 TO 15 squares" Contributed to the FareShare Gazette by Bobbie; 26 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; trace Fat (0.0% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Multigrain Pancakes with Strawberry Sauce (AICR) Recipe By : American Institute Cancer Research Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Canola oil spray 1/2 cup all-purpose white flour 1/4 cup whole-wheat pastry flour 1/4 cup finely ground corn meal 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1 1/2 cups nonfat buttermilk 1 tablespoon canola oil 1 1/4 cups all-fruit strawberry preserves 1/4 cup apple juice 1 1/2 cups sliced strawberries Coat the frying pan or griddle with canola oil spray. Whisk together the flours and cornmeal. Add the sugar, baking powder, baking soda and salt. Set the mixture aside. In another bowl, lightly beat the egg. Add the buttermilk and canola oil. Combine the liquid ingredients with the dry. Whisk to blend. The batter may contain small lumps. Heat the frying pan or griddle over medium-high heat. Work in batches and use a measuring cup to pour a small 1/4 cup of batter onto the hot griddle (1/4 cup of batter equals one pancake). When bubbles form on top, flip the pancakes over. Cook until they are golden on both sides, using more cooking spray for additional batches if necessary. While the pancakes are cooking, place the strawberry preserves and apple juice in a saucepan on low heat. Add the sliced strawberries, stir, and heat for 1 minute. Keep the strawberry sauce warm while finishing the pancakes. Place the finished pancakes on a platter. Spoon the warm strawberry sauce over the top. Top with fresh strawberries. Makes 4 servings. Per serving: 374 calories, 6 g fat (1 g saturated fat), 73 g carbohydrate, 9 g protein, 8 g dietary fiber, 457 mg sodium. Source : American Institute Cancer Research Formatted by Chupa Babi for MC: 07.25.06 Give your favorite pancake recipe a health boost with this hearty, high fiber one. With the addition of whole-wheat flour, buttermilk, corn meal and strawberry sauce, these are no ordinary pancakes. The texture is unbeatable and they are good for you, too. They are easy, satisfying and full of whole grain goodness. Celebrate the morning with this delicious, nutritious and flavorful breakfast. Contributed to the FareShare Gazette by Chupa; 29 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 6g Fat (40.2% calories from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 449mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mussels with Peppers and Feta Recipe By : Jackie Mills Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 small onion -- cut in half, thinly sliced 1 small red bell pepper -- cut into thin strips 4 cloves garlic -- minced 1 1/2 cups dry white wine 1/4 teaspoon crushed red pepper 1 1/2 pounds mussels -- scrubbed 4 ounces feta cheese -- crumbled 1/4 cup flat leaf parsley -- chopped Lemon wedges See http://fareshare.net/mussel_info.html for information on purchasing, storing, preparing, cooking and eating mussels. Heat the olive oil in a large skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring often, 5 minutes or until vegetables begin to soften. Add wine and crushed red pepper, and bring to a boil. Reduce heat, cover and simmer 5 minutes or until vegetables are tender. Add mussels and feta; cook, covered, over medium-high heat 3 to 5 minutes or until mussels open. Discard unopened mussels. Divide mussels evenly among shallow serving bowls; spoon the sauce and vegetables evenly over each serving. Sprinkle each serving with 2 teaspoons parsley. Serve immediately with lemon wedges. Makes 6 appetizer servings. Suggested Wine: Les Domaines Ott Blanc de Blancs, Clos Mireille Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 2 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 13g Fat (53.7% calories from fat); 17g Protein; 9g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 541mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

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