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FareShare Gazette Recipes -- October 1998 - B's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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)

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                     *  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
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                     *  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
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                     *  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 400F 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. 
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                     *  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
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                     *  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.
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                     *  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
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                     *  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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