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FareShare Gazette Recipes -- December 2006 - S's
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* Exported from MasterCook * Sausage Mac Supper Recipe By : Anna Sheppard, Franklin, NC Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound smoked kielbasa or Polish sausage -- sliced 1/4-inch thick 1 small onion -- chopped 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1 tablespoon butter 1 8 ounce can tomato sauce 1/2 teaspoon chili powder 1/8 teaspoon pepper 2 cups cooked elbow macaroni 1/4 cup shredded cheddar cheese In a large skillet, brown sausage over medium heat; remove and keep warm. Drain drippings. In the same skillet, sauté the onion, celery and green pepper in butter until tender. Add the tomato sauce, chili powder and pepper; mix well. Stir in macaroni and sausage; heat through. Sprinkle with cheese; cook until cheese is melted. Serves 2 Source : "Cooking for 2, Winter 2005, p. 19" Copyright : "Reiman Publications, 2005" Start to Finish Time: "0:25" NOTES : "My husband loves sausage and this hearty entree is easy to assemble. I fix it often," reports Anna. Bobbie's Note: I made this an a quick emergency meal with a few changes, using what I had on hand. It was delicious. One of the best dishes of this type I've made. I used 2 Italian sausage links, tri-color Rigatoni and tomato sauce with garlic. Yumm! Contributed to the FareShare Gazette by Bobbie; 23 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 12g Fat (28.2% calories from fat); 13g Protein; 55g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 855mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Savory Cornmeal Cookies Recipe By : Country Living Magazine Serving Size : 50 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- yellow or white 1/2 cup unsifted all-purpose flour 3/4 teaspoon salt 1 teaspoon sugar 1 teaspoon baking powder 1/8 teaspoon cayenne pepper 1/4 teaspoon cracked black pepper 1 cup grated Asiago cheese -- or sharp Cheddar 2 tablespoons butter -- melted 1 large egg 2/3 cup water Prepare the baking sheets: Line two baking sheets with parchment paper. Preheat oven to 400 degrees F. Make the cookie dough: In a medium mixing bowl, combine cornmeal, flour, salt, sugar, baking powder, cayenne and black peppers. Stir in cheese. In a small bowl, whisk together the melted butter, egg and water. Use a wooden spoon to stir the egg mixture into the flour mixture until a smooth ball of dough forms. Drop rounded teaspoons of dough onto prepared baking sheets. Bake the cookies: Bake in the middle of the oven until golden -- 12 to 14 minutes. Remove from baking sheet and cool on a wire rack. Store in an airtight container for up to 2 days. Yields about 50 one-inch cookies. Source : Country Living Magazine. Formatted by Chupa Babi in MC:12.16.06 Contributed to the FareShare Gazette by Chupa in response to a request; 25 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 16 Calories; 1g Fat (34.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Scalloped Potatoes with Ham Recipe By : Mark Baccus, Melbourne Beach, FL Serving Size : 2 Preparation Time :0:25 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons butter 2 teaspoons flour 1/8 teaspoon salt 1/8 teaspoon pepper 1 dash Cajun seasoning 1/2 cup 2% low-fat milk 1 1/2 teaspoons sherry -- or chicken broth 1 teaspoon Worcestershire sauce 1/2 cup shredded cheddar cheese -- divided 1 medium potato -- peeled and thinly sliced 1 cup cubed cooked ham 1/4 cup thinly sliced onion In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside. Place half of the potato slices in a 1-quart baking dish coated with nonstick cooking spray. Layer with ham, onion and half of the white sauce. Repeat layers. Cover and bake at 350 degrees F. for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with the remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Serves 2. Source : "Cooking for 2, Spring 2005" Copyright : "2005 Reiman Media Group" T(Baking Time): "0:55" NOTES : When you don't want to bake a ham for Easter, this is a nice alternative suggests Mark. It also is a nice use for leftover ham. Bobbie's Note: This was the perfect size casserole for 2. I used two small baking potatoes. It was delicious. Contributed to the FareShare Gazette by Bobbie; 9 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 14g Fat (52.6% calories from fat); 11g Protein; 18g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 420mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Barbecue Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds beef -- pork or venison [or more] 1/2 cup vinegar -- if using venison 2 cups water -- if using venison 1 cup vinegar 21 1/2 ounces beef broth -- (two 10 3/4-ounce cans) water -- to cover 3 bay leaves 2 medium onions -- minced or grated 1 medium green bell pepper -- minced or grated 15 ounces tomato sauce -- (15 ounces) 1/2 cup brown sugar 1/4 cup ketchup 3 tablespoons mustard 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce If using venison, mix 1/2 cup vinegar and water. Soak venison in mixture for 2 hours, then rinse before adding to crockpot. Place meat in crockpot; add vinegar, beef broth, water (to cover) and bay leaves. Cover and cook on LOW for 9 to 11 hours, until meat is very tender. After cooking shred meat with a fork, removing fat and bones; retain about 1 cup of the juice from cooking. Combine shredded meat and 1 cup cooking juice with remaining ingredients in the slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve over split hamburger buns or dinner rolls. Serve with coleslaw. Serves 8 to 12. Contributed to the FareShare Gazette by Art; 17 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 448 Calories; 29g Fat (59.1% calories from fat); 31g Protein; 15g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 697mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Spicy Cornmeal Cookies - Diabetic Recipe By : Diabetic Cookies by Cheryl Zielke Serving Size : 24 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 3/4 cup unbleached all-purpose flour 1/4 cup yellow cornmeal 1/4 cup sugar 1 egg white 1/2 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoon finely minced almonds Preheat oven to 375 degrees F. In large bowl, beat butter or margarine on medium speed for 30 seconds. Add half the flour, the cornmeal, sugar, egg white, lemon zest, vanilla, cinnamon and nutmeg. Beat until thoroughly combined. Stir in remaining flour and almonds. Mix well. Place dough by large tablespoonful on ungreased baking sheet. Bake in preheated oven for about 10 minutes or until golden. Let cool on wire rack. Servings and Nutrition Information Makes 24 cookies. Source : Diabetic Cookies by Cheryl Zielke. Formatted by Chupa BAbi in MC: 12.16.06 Contributed to the FareShare Gazette by Chupa in response to a request; 22 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 2g Fat (55.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spicy Thai Vegan Noodles Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons quality oil 1 tablespoon chopped garlic 3/4 pound fresh broccoli 1 cup diced red onion 2 teaspoons white vinegar -- or rice vinegar 1 teaspoon fresh lime juice -- or lemon juice 1/3 cup red bell peppers -- sliced to 1/4-inch strips 2 tablespoons thin soy sauce 1/3 cup mung bean sprouts 1 tablespoon chopped cilantro 4 fresh Thai chili peppers -- * (or more) [thinly sliced] 3/4 cup diced tomatoes 15 mint leaves -- chopped 4 mint sprigs 1 package stick rice noodles -- soaked in cold water for at least 30 minutes 1/4 pound fresh white tofu -- (optional) lightly browned or deep fried and cut into half inch strips 1/2 teaspoon black pepper 1 fresh tomato -- sliced, for garnish Heat oil in a large wok over high heat, add garlic and sauté until lightly browned. Add onion, bell pepper, Thai Chillies and broccoli and sauté for one minute. Add tomato, soy sauce, vinegar, lime juice and black pepper and sauté for one minute. Add softened rice noodles and stir until heated through and well coated with sauce (about two minutes optional tofu should be ). Remove from heat and immediately stir in bean sprouts and chopped mint. Transfer to a platter and garnish with mint sprigs and fresh tomato slices. Source : bangkokthai.com Formatted by Chupa Babi in MC: 10.24.06 Note : Be careful with the Thai chilies because the juices are very volatile and can burn your skin. Contributed to the FareShare Gazette by Chupa; 30 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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