Recipes Included On This Page Mashed Potato Latkes Mediterranean Pizza with Shrimp and Feta - xp (Prevention) Mushroom-Red Wine Sauce - 2 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mashed Potato Latkes Recipe By : Detroit News, Dec 22, 2005 Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds potatoes -- peeled & boiled 1 cup minced onion 1 cup bread crumbs 5 large eggs Salt and pepper to taste Butter or margarine for frying Drain potatoes well; mash. Mix together potatoes, onion, bread crumbs, eggs, salt and pepper. Heat butter in heavy, nonstick saute pan over medium heat. Place spoonfuls of potato mixture into the pan and flatten with the back of spoon to form pancakes. Brown pancakes on both sides. Hold pancakes on cookie tray in warm oven while completing batches. Serve warm with blue cheese and leek chutney. Makes about 24 pancakes. Source : Detroit News, Dec 22, 2005. Formatted by Chupa Babi in MC: 11.12.06 Contributed to the FareShare Gazette by Chupa; 16 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 1g Fat (12.7% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 58mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Mediterranean Pizza with Shrimp and Feta - xp (Prevention) Recipe By : Prevention Quick and Healthy Meals Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cornmeal 10 ounces refrigerated pizza dough -- (1 tube) 1 cup water 5 ounces large shrimp 1 tablespoon pine nuts 1 large garlic clove 1 1/2 cups fresh basil 2 tablespoons Parmesan cheese 2 tablespoons reduced-sodium chicken broth -- (to 3 tablespoons) 2 teaspoons lemon juice 2 ounces feta cheese 2 tablespoons red onions 1/2 cup reduced-fat low-sodium mozzarella cheese Preheat the oven to 450F (230C). Coat a baking sheet with nonstick spray. Sprinkle with the cornmeal. Unroll the pizza dough and spread on the prepared sheet. Bring the water to a simmer in a small saucepan. Add the shrimp and cook for 1 to 2 minutes, or until opaque and cooked through. Drain and cut each shrimp into thirds. Place the pine nuts and garlic in a food processor or blender. Process until minced. Add the basil, Parmesan, broth and lemon juice; process for 2 to 3 minutes or until a paste forms. Add more broth if necessary, to achieve the desired consistency. Spread the pesto onto the crust, leaving a 1/2-inch (1.25 cm) border. Sprinkle with the shrimp, feta and onions. Top with the mozzarella. Bake for 14 to 16 minutes or until the bottom is browned and the cheese is melted. Serving Size: 8 Source : Prevention Quick and Healthy Meals. Formatted by Chupa Babi in MC: 11.09.06 AuthorNote: Add zest to your pizza with a low-fat, iron-rich pesto. Your favorite ingredients can stand for the shrimp and feta cheese called for here. Just remember to choose fresh vegetables and reduced-fat cheeses when creating your own topping. Nutrition Note: High in protein, Low in calories, Low in cholesterol Contributed to the FareShare Gazette by Chupa; 1 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 3g Fat (41.5% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Mushroom-Red Wine Sauce - 2 pts Recipe By : 8 Mix and Match Pan Sauces by Sara Quessenberry Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- thinly sliced [such as button mushrooms] 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cup red wine 1 tablespoon chopped fresh rosemary Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes. Pour or spoon the sauce over cooked meat. Makes 4 servings Source : 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple, October 2006. Formatted by Chupa Babi in MC: 11.11.06 Contributed to the FareShare Gazette by Chupa; 9 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; trace Fat (10.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

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