Recipes Included On This Page Baked Apples With Maple Yogurt Sauce Baked Devil's Float Banana Cake Bean and Cheese Quesadilla with Corn Salsa (AICR) Bean Pate Black Bean and Pinto Bean Hummus - 1 pt Bourbon Street Shrimp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Apples With Maple Yogurt Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large firm tart apples -- such as Fuji, Pink Lady or Gala 1 tablespoon packed brown sugar -- (1 to 2) 1/4 cup raisins 1/2 cup instant rolled oats 1/4 cup finely chopped walnuts 2 teaspoons cinnamon 1/2 teaspoon nutmeg Maple Yogurt Sauce: 3/4 cup lowfat yogurt 1/4 cup maple syrup Core the apples and remove the top inch of the skin. Make a shallow cut just breaking through skin around the center of each apple to prevent skin from bursting. Place the apples upright in baking dish or pie plate. In small bowl, combine brown sugar, raisins, rolled oats, walnuts, cinnamon and nutmeg. Mix until combined. Spoon into center of each apple. Add water to cover bottom of dish. Bake, uncovered, in 375 degrees F. in oven for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Maple yogurt sauce: In bowl, combine yogurt and maple syrup. Pour over baked apples. Microwave method: Apples baked in the microwave have tougher skins than oven-baked ones. Prepare as directed in recipe. Pierce skin in several places with a toothpick to prevent skin from bursting. Cover with waxed paper; microwave at high power for 6 to 9 minutes or until apples are almost tender. Let stand for 5 minutes. Serve with maple yogurt sauce. Makes 4 servings. Per serving: 262 calories and 1 gram fat. Source : American Institute Cancer Research, Online Newsletter, Tuesday September 19, 2006, Issue No. 106 Formatted by Chupa Babi in MC: 091906 Everything they say about apples is true — including bushels of ripe ones being available right now. It may be a flavonoid called quercetin that keeps the doctor away. Or perhaps it’s the pectin, a soluble fiber believed to reduce blood cholesterol. This recipe adds the phytochemicals in raisins, oats, walnuts, cinnamon and nutmeg to the mix. The more you substitute this delicious dessert for cookies and ice cream the leaner and healthier you'll be. Contributed to the FareShare Gazette by Chupa; 20 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 1g Fat (6.1% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Baked Devil's Float Recipe By : The Federated Women's Clubs Desserts Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 packages marshmallows -- quartered [small packages] 1 cup sugar -- (250 mL) 1 1/2 cups water -- (375 mL) 2 ounces chocolate -- (60 g/2 squares) 2 tablespoons margarine -- (30 mL) 1 teaspoon vanilla -- (5 mL) 1 cup flour -- (250 mL) 1/2 teaspoon salt -- (2 mL) 1 teaspoon baking powder -- (5 mL) 1/2 cup milk -- (125 mL) Crushed pecans Hallie's note: the recipe didn't give any weight for the 'small packages', nor did it specify what kind of chocolate. Place marshmallows in square baking pan. Bring 1/2 cup (125 mL) of the sugar and the water to a rolling boil; pour over the marshmallows. Melt the chocolate and margarine in a saucepan; add the remaining sugar, vanilla, flour, salt, baking powder and milk. Drop the batter by spoonfuls over the marshmallow mixture. Sprinkle pecans over the top. Bake at 350F (180C) for 40 minutes. Serve with whipped cream. Yields 6 servings. Contributed to The Federated Women's Clubs Desserts Cookbook by Mrs. R. Martin of South Carolina. 1969 edition. MC format and metric conversion by Hallie. Untried. Contributed to the FareShare Gazette by Hallie. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 8g Fat (22.6% calories from fat); 3g Protein; 58g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 318mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Banana Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sugar 1 cup shortening or butter 4 eggs 1 cup sour cream 2 teaspoons baking soda 3 cups all purpose flour 1 tablespoon vanilla extract 6 ripe bananas -- mashed (2 1/2 cups) Preheat the oven to 350F. Grease and flour three 9-inch cake pans and set aside. Cream together the sugar and shortening or butter. It will be dry and crumbly. Add the eggs an beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla and mix well. Divide evenly between the cake pans. Bake for 30-35 minutes. Gonzo's notes: This is one of the few cakes that I think is worth the trouble of making from scratch. It's not hard, uses regular flour and it really tastes great. This is a rich, heavy cake. Makes a very large sheet cake or 3 round cake pans. I sometimes make a 9x13-inch sheet cake and one small round cake pan when taking the cake someplace. One for home, one for the road. Contributed to the FareShare Gazette by Gonzo; 29 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean and Cheese Quesadilla with Corn Salsa (AICR) Recipe By :American Institute Cancer Research Online Newsletter, 091206 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh corn kernels or canned corn with no added salt 1/2 medium red bell pepper -- finely chopped 1/4 medium red onion -- finely chopped 1/4 cup chopped cilantro leaves 1 small jalapeno -- seeded and minced Salt and freshly ground pepper -- to taste 1 tablespoon fresh lime juice Freshly ground pepper 2 whole-wheat tortillas -- burrito-size 15 ounces pinto beans -- rinsed and drained (1 can) 4 ounces shredded low-fat Monterey Jack cheese -- (1 cup) or Pepper Jack cheese To make the salsa, combine the corn, red pepper, onion, cilantro, jalapeno, salt and pepper in a bowl. Mix in the lime juice and set aside. Spray a large skillet lightly with cooking spray. Set it over medium-high heat. When the pan is very hot, add a tortilla. Heat the tortilla for about 30 seconds. Cover half of the tortilla with half of the beans and cheese and a small handful of the salsa. Fold the empty side over the filling. Cook for 1-2 minutes on each side until the cheese is melted. Repeat for the second tortilla. To serve, cut each quesadilla in half. Place 1 half on each of 4 plates. Top with a quarter of the salsa and serve immediately. Makes 4 servings. Per serving, 372 calories, 9 grams fat (3 grams saturated fat), 55 grams carbohydrates, 18 grams protein, 9 grams dietary fiber, 530 mg sodium. Source : American Institute Cancer Research Online Newsletter, 091206 Formatted in MC by Chupa Babi: 09.13.06 One of the best ways to reduce the fat content of any dish is to replace some high fat ingredients with vegetables. The veggies displace some of that fat while adding flavor, crunch and healthy phytochemicals. In this recipe, the salsa makes a small quesadilla a filling, flavorful treat. The low fat cheese and whole wheat tortilla raise it up another notch on the health scale. So you can enjoy this delicious, satisfying dish with a clear conscience. Contributed to the FareShare Gazette by Chupa; 14 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 2g Fat (3.7% calories from fat); 25g Protein; 87g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Bean Pate Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves 1/2 teaspoon Worcestershire sauce 1/2 teaspoon liquid smoke flavoring 1 package cream cheese 1/2 cup sharp cheddar cheese 3 cups black eyed peas -- cooked or canned or navy beans -- cooked or canned Hot sauce to taste Seasoning to taste Blend everything in processor. If too thick add some mayonnaise or olive oil to thin. Contributed to the FareShare Gazette by Jennie; 1 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean and Pinto Bean Hummus - 1 pt Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces black beans -- (1 can) drained 15 ounces pinto beans -- (1 can) drained 2 tablespoons tahini -- (sesame seed paste) 1 tablespoon lemon juice 1/2 cup fresh cilantro -- chopped 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1 teaspoon paprika 1 tablespoon olive oil 2 garlic cloves -- minced Salt and pepper to taste Combine all ingredients in a food processor and process until smooth. Serve with pita bread and/or crackers. Description : "1 pt" Source : "ArcaMax." S(Formatted by Chupa Babi in MC): "03.18.06" Yield : "4 cups" Contributed to the FareShare Gazette by Chupa; 13 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 3g Fat (11.2% calories from fat); 12g Protein; 34g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Bourbon Street Shrimp Recipe By : Recipe4Living Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 12 mushrooms -- sliced 2 cans condensed cream of shrimp soup 2 cups sour cream 2 teaspoons soy sauce 1/2 teaspoon black pepper 3 pounds shrimp -- cooked and cleaned 6 slices bread -- each cut in 4 wedges 2 cups sharp cheddar cheese -- grated Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce, and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown. Description: "Straight from that famous New Orleans street, this shrimp casserole is rich and delicious." Source: "Recipe4Living" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art on September 9, 2006 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 830 Calories; 52g Fat (57.2% calories from fat); 63g Protein; 25g Carbohydrate; 1g Dietary Fiber; 471mg Cholesterol; 1669mg Sodium. Exchanges: 1 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 9 Fat.

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