Recipes Included On This Page African Cornmeal Cookies - Côte d'Ivoire Apple-Crusted Veal with Sweet Potatoes - WW 5 pts Asian Style Beef Stew with Sweet Potatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * African Cornmeal Cookies - Côte d'Ivoire Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup margarine 3/4 cup sugar 1 egg 1 1/4 cups flour 1/2 cup cornmeal 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla Preheat oven to 350F. In a mixing bowl, beat margarine and sugar together until light and fluffy. Add the egg and vanilla and beat well. In a separate bowl, combine the flour, cornmeal, salt and baking powder. Slowly add the dry ingredients to the margarine mixture and mix well. Drop dough in spoonfuls onto a greased cookie sheet and bake for 15 minutes. Makes 3 dozen. Contributed to the FareShare Gazette by Chupa in response to a request; 23 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (47.6% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Apple-Crusted Veal with Sweet Potatoes - WW 5 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sprays cooking spray 1 pound lean veal loin 1/8 teaspoon table salt -- or to taste 1/8 teaspoon black pepper -- or to taste 3 small sweet potatoes -- peeled and cut into 1-inch pieces 2 medium apples -- (McIntosh) cored and diced 1 cup unsweetened applesauce 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 1 1/2 teaspoons ground cumin Preheat oven to 400F. Coat a shallow roasting pan with cooking spray. Season veal all over with salt and black pepper. Place veal in prepared pan and arrange sweet potatoes and apples alongside. Spray apples and sweet potatoes with cooking spray. In a small bowl, combine applesauce, vinegar, mustard and cumin; pour over veal. Roast veal until cooked through (or a thermometer inserted in center reads 160F) and sweet potatoes are fork-tender, about 40 minutes. Let veal stand 10 minutes before slicing crosswise into thin slices. Serve veal with apples and sweet potatoes on the side. Yields about 3 ounces of veal and 1 cup of vegetable-fruit mixture. (Note: Feel free to substitute a pork tenderloin for the veal if desired.) POINTS(r) value: 5 Servings : 4 Preparation Time: 18 minutes. Cooking Time: 40 minutes. Level of Difficulty: Moderate Source : Weight Watchers Newsletter Online Formatted by Chupa Babi in MC: 10.16.06 The sweet-tangy combination of applesauce, vinegar, mustard and cumin with the veal make this dish a taste sensation. It's perfect for a festive fall meal. Contributed to the FareShare Gazette by Chupa; 13 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 1g Fat (4.2% calories from fat); 2g Protein; 42g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Asian Style Beef Stew with Sweet Potatoes Recipe By : One-Dish Wonders, by Mark Bittman Serving Size : 4 Preparation Time :0:15 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 pound boneless chuck -- for stew; cut into 1 to 1 1/4-inch pieces 1 large onion -- sliced 2 cups chicken broth 1/4 cup light soy sauce 1/4 cup mirin 10 slices fresh ginger -- nickel-size 1/8 teaspoon black pepper 1 lemon 1 pound sweet potatoes -- peeled and cut into 1-inch chunks 5 ribs celery -- cut into 1/2" slices 2 peppers -- cored, seeded and coarsely chopped 3 tablespoons cornstarch Parsley -- for garnish In a large saucepan, heat oil over Medium-High heat. Add beef and onions; brown for 5 minutes, turning once. Add chicken broth and 1/2 cup water and bring to a simmer, scraping up any browned bits on bottom of pan. Add soy sauce, mirin, ginger and black pepper. Zest lemon and add to stew. Juice the lemon and reserve the juice. Cover and simmer for 45 minutes, stirring occasionally. Add sweet potato; simmer for an additional 15 minutes. Add celery and peppers; simmer for an additional 15 minutes. In a small dish, mix cornstarch with 2 tablespoons of water. Stir into the simmering stew and cook for an additional minute. Stir in lemon juice to taste and serve. Garnish with parsley, if desired. Makes 4 servings. Source : "Family Circle Magazine, 10-1-06" S(Mc Formatting by): "bobbi744@comcast.net" T(Cooking Time): "1:30" NOTES : Sweet potatoes add color and texture, while celery gives a pleasing crunch to a meaty stew. Contributed to the FareShare Gazette by Bobbie; 31 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 5g Fat (17.7% calories from fat); 7g Protein; 45g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1052mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.