Recipes Included On This Page Baked Chicken Breasts Baked Chicken Breasts #2 Baked Chicken Kiev Baked Eggplant With Feta And Bay Leaves Baked Rice Balsamic Cherry Sauce -Leysath Barbecued Lamb Shanks  Bartlett Pear Side Down Cake (Braunstein) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Chicken Breasts Recipe By : Diabetes 911: S. Pardue, LDN, RD Serving Size : 4 Preparation Time :0:00 Categories : Cheese Chicken Healthwise Main Dishes Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1/2 cup bread crumbs 1/4 cup fat free parmesan cheese 1 teaspoon rosemary 1 teaspoon basil 1/2 teaspoon oregano 1 teaspoon black pepper 1 teaspoon parsley flakes 1/2 cup liquid fat free margarine --squeeze bottle Mix bread crumbs, cheese and seasoning in shallow bowl. Dip each chicken breast in liquid spread, then in bread crumb mixture. Place each breast on baking sheet sprayed with non stick cooking spray. Bake for approximately 30-45 minutes on 375 degrees or until golden brown. (Yields 4 servings) [per Serving Calories 230 Fat 4.5 grams] Notes: Recipe from DIABETES911 at http://www.Diabetes911.com/recipes.htm 08/26/98 kitpath@earthlink.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Chicken Breasts #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chicken Main Dishes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 chicken breast halves 1 onion quartered 2 cloves garlic quartered 3/4 cup scant lemon juice 2 tablespoons dry mustard 1 1/2 teaspoons salt 1/4 teaspoon ground white pepper 1/4 cup olive oil fresh tarragon If you are looking for a simple yet elegant dish, you may like to try this one. The chicken breasts are marinated for a number of hours, then baked. The chicken has a lovely pale color and distinct taste of lemon and mustard. Arrange the chicken breasts in a single layer in a glass or ceramic baking dish. Puree the onion, garlic, lemon juice, mustard, salt, pepper and olive oil in a food processor or blender until smooth. Pour this marinated over the breasts and coat well. Cover and refrigerate for 8 hours, turning once. Preheat the oven to 400 F. Bake the chicken breasts, uncovered for 10 minutes. Turn then over, baste with the pan juices, and bake for 8 to 10 minutes more, or until the meat just turns pink. Be careful not to overcook the chicken or it will taste dry. To serve: Arrange the chicken breasts on a serving dish without sauce and garnish with tarragon. Formated and Posted on FareShare 10-98 by Iara - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Chicken Kiev Recipe By : The American Diabetes Serving Size : 4 Preparation Time :0:00 Categories : Chicken Coconut Healthwise Main Dishes Poultry Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup low calorie margarine 2 tablespoons fresh parsley -- minced 1/4 teaspoon dried rosemary 1/8 teaspoon garlic powder 2 boneless skinless chicken breasts -- halved 2 tablespoons skim milk -- plus 2 teaspoons 3 1/2 tablespoons fine bread crumbs 3/4 lemon -- cut into wedges round wooden toothpicks Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into 4 2 inch long sticks; freeze until firm. Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with bread crumbs. Bake at 400øF for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve. Per serving: calories 176, fat 10.5g, 54% calories from fat, cholesterol 37mg, protein 14.7g, carbohydrates 5.8g, fiber 0.5g, sodium 219mg. Exchanges: Lean Meat 4. Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom Posted on FareShare by bobbi744@acd.net ICQ#2099532 NOTES : Prep: 15 min, Cook: 25 min. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Eggplant With Feta And Bay Leaves Recipe By : Flavors of Greece (Adapted) Serving Size : 6 Preparation Time :0:00 Categories : Eggplant Side Dishes Tomatoes Vegetables Vegetarian Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggplants -- (ea 12-16 oz) 3 tablespoons sea salt 8 tablespoons olive oil Black pepper to taste 12 ounces feta cheese 6 large ripe tomatoes -- (about 2 lbs), -- peeled 12 small bay leaves 1/2 lemon -- Juice of 2 tablespoons chopped fresh mint or parsley Wash each eggplant and cut in half lengthwise. Score the cut surface with a couple of crisscross strokes. Sprinkle the cut surfaces liberally with sea salt and place in a colander in the sink. Leave for half an hour or up to 2 hours if convenient. To proceed, rinse off the juice that exudes from the eggplants, because it may be bitter. Pat the eggplants dry with paper towels. Turn the oven to 350 degrees. Heat 2-3 tablespoons of the olive oil in a large frying pan. Fry the eggplant halves, cut side down, for 6-7 minutes or until the surface is a rich golden brown. Turn over and continue cooking until the peel side looks wrinkled - about 5-6 minutes. Cook all the eggplant halves this way. (It goes faster if you use two frying pans.) Grease a baking dish with olive oil and place the halves cut side up in it. Season liberally with coarsely ground black pepper. Slice the feta and place the slices on top of the eggplant halves. Place a sieve over a bowl. Cut the tomatoes in half over the sieve to catch the juice. Remove the seeds into the sieve, rubbing a little to press additional juice through. Coarsely chop the tomatoes. In the frying pan in which you cooked the eggplant, heat a tablespoon of oil. Add the tomatoes and their juice and saute them for 2-3 minutes. Pour over the eggplant halves, covering the feta with the tomatoes. If they are not very juicy, add enough water to cover the bottom of the dish. Place 2 bay leaves on top of each eggplant. Bake for 25-35 minutes. Serve warm, sprinkled with the lemon juice topped with the chopped mint or parsley. Recipe posted at www.boston.com (foodsection of Boston Globe) Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - NOTES : This is a perfect way to use summer's excellent eggplant and tomatoes. For a large party the recipe can be doubled or tripled. This version is adapted from a similar recipe in Rosemary Barron's ''Flavors of Greece'' (William Morrow, 1991). * Exported from MasterCook * Baked Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice Side Dishes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans onion soup 2 cups raw rice -- rinsed well, drained 1 1/3 cups water 1 stick butter Preheat oven to 350. Cut up butter into bits and put in 2 1/2 quart casserole dish and put in oven to melt. When melted remove from oven and add remaining ingredients, mixing well. Bake for 45 minutes covered. Cooked sausage, pork chops, or shrimp may be added before baking. Posted on Fareshare 10-98 by Denise Borne - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic Cherry Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef Serving Size : 4 Preparation Time :0:00 Categories : Sauces Volume 1, Oct. '98 Cherries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry red wine 1 tablespoon balsamic vinegar 2 tablespoons cherry preserves 1/2 teaspoon fresh rosemary leaves -- minced 1/4 cup heavy cream salt and pepper Add first four ingredients to hot skillet. Reduce liquid by three-quarters. Add cream and reduce until thickened. Season with salt and pepper. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total volume is reduced by evaporation. Sauces work with just about any dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Lamb Shanks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Lamb Main Dishes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large lamb shanks Tangy Sauce for the Lamb Shanks: 1/2 medium onion -- sliced 1/4 cup ketchup 1/4 cup water 1/2 tb brown sugar 1/2 tb vinegar 1/2 tb Worcestershire sauce 1/2 tsp salt 1/8 tsp dry mustard Mix all the ingredients for the Tangy sauce together. Brown the lamb shanks in a small amount of fat. Turn down the heat (I usually do this whole thing in an electric frypan) and pour the sauce over the lamb shanks. Cover and simmer for 1 1/2-2 hours. Serve with the sauce from the pan. Hope you enjoy it. Posted on FareShare 10-98 by Steve Royal - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bartlett Pear Side Down Cake (Braunstein) Recipe By : Janet Hazen, Oct 1998 Serving Size : 8 Preparation Time :1:00 Categories : Cakes Desserts Pears Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter or margarine 1 cup light brown sugar 3 cups sliced bartlett pears -- up to 4-cups 2 cups whole-wheat pastry flour 2 teaspoons baking powder 2 large eggs 1 1/2 cups sugar 1 cup heavy cream 1/2 cup milk Butter the sides of an 11-by-7-inch baking dish. Melt the butter and pour into the bottom of the dish. Sprinkle with the brown sugar. Arrange the pears, cut side down, over the brown sugar, fitting tightly together. Set dish aside. Sift the flour with the baking powder; set aside. In a separate bowl, beat the eggs with the sugar until light; stir in the flour mixture. Add the cream and milk; mix well. Carefully pour the batter into the prepared pan, being careful not to move the pears. Bake for 25 minutes in a PREHEATED 350F oven, then reduce the heat to 325F and bake an additional 25 to 30 minutes, or until the cake tests done. Remove from oven and let cool for 5 minutes before turning onto a serving plate. (Cake also may be left in pan, cut into squares and served directly from pan.) [Nutrition information per serving: 280 calories, 10.4 grams fat, 59 milligrams cholesterol, 121 milligrams sodium.] INTRO - This slightly sweetened tender loaf complements hearty foods, such as roast pork, chicken or turkey, or dishes made with smoked ham or poultry. Spread with softened cream cheese, it makes a simple but satisfying breakfast offering. Be sure to use firm, slightly under ripe pears for this recipe. If the pears seem too wet once they are grated, squeeze some of the juice from them before adding to the batter. SOURCES: *"IncomPEARable," By Janet Hazen* for the Universal Press Syndicate Published 10/14/1998. kitpath@earthlink.net for FareShare - - - - - - - - - - - - - - - - - -

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