Recipes Included On This Page Ravioli Stroganoff Red Beans and Rice Rosemary Roasted Potatoes with Black Olives Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ravioli Stroganoff Recipe By : Semi-Homemade Cooking - Sandra Lee Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 ounces refrigerated cheese ravioli -- (1 package Rosetto® 2 teaspoons vegetable oil -- Wesson® 1 pound lean ground turkey 1/2 teaspoon Italian seasoning -- Classic Herbs, McCormick® 10 3/4 ounces condensed cream of mushroom soup -- (1 can) 1 cup whole milk 3/4 cup sour cream Prepare ravioli according to package instructions; drain and set aside. Meanwhile, in a medium frying pan, heat oil over high heat. Add turkey and seasoning. Sauté until turkey is brown, breaking it into 1-inch pieces with a spatula, about 6 minutes. Stir in soup and milk. Bring to a simmer. Remove from heat. Stir in sour cream. Gently toss ravioli in sauce to coat. Transfer to plates and serve. Preparation time: 10 minutes. Cooking time: 15 minutes. Serves 4. Source : "Family Time Daily Recipe" S(MC Formatted by:): "bobbi744" Copyright : "© 1999 - 2002 FamilyTime.com, Inc." T(Cooking Time): "0:15" NOTES : Delightfully easy to make and eat! Wine - 1999 Lindeman Bin® Pinot Nior. Music - Maxwell, "Embryo" Bobbie's Note: This was a wonderful dish. I made it with lean ground beef. We liked it a lot. Next time, I would add some sliced mushrooms to the ground beef for the last few minutes of the browning. Contributed to the FareShare Gazette by Bobbie; 14 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 391 Calories; 27g Fat (61.5% calories from fat); 28g Protein; 10g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 751mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Red Beans and Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dark red kidney beans 1/4 cup diced garlic 1/2 cup bacon drippings 1 cup sliced green onion tops 1 cup chopped onions 1/2 cup chopped parsley 1 cup chopped celery 2 cups diced ham -- or 1 ham hock 1/2 cup chopped bell pepper 3 sausage links -- Andouille or other Salt Cayenne to taste Worcestershire sauce to taste Hot Sauce to taste Cooked rice to go under the beans The beans will cook faster if they have been allowed to soak overnight. You can either cook them long and slow as in a crock pot or the regular way. (If the beans have not been soaked overnight, prep them by covering them with about 2 inches of water, soak for 1 hour.) Heat the bacon fat and sauté the onions, celery and bell pepper, garlic and ham. Sauté until the onions are clear, (about 5 minutes) add the sausage and beans. Cook another 5 minutes. Cover the beans with water or chicken stock, bring to a boil and allow hour. Stir occasionally during this hour (no stirring is needed in a crockpot, throw in the ingredients, turn it on and come back in six or seven hours). Add salt, cayenne, Hot Sauce, Worcestershire sauce to taste. If the beans have not creamed, take a spoon and mash them on the side of the pot. Add parsley and onion tops just before serving over cooked rice. Note : This dish gets better the second day. Yields 6 servings. Contributed to the FareShare Gazette by Joan; 2 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 23g Fat (90.1% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 210mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Rosemary Roasted Potatoes with Black Olives Recipe By : Nava Atlas - "Vegan Express" Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes 1 small Yukon Gold or red-skinned potatoes 2 tablespoons light olive oil Fresh rosemary [leaves from 2 to 3 sprigs or as much as you'd like] 1/3 cup pitted oil-cured black olives 1 tablespoon extra virgin olive oil Salt and freshly ground pepper to taste Preheat the oven to 425 degrees F. Scrub the potatoes well, then cut into quarters. Use a small amount of the light olive oil to oil the roasting pan; or line the roasting pan with baking parchment for easy cleanup. In a large mixing bowl, toss the potatoes with the remaining light olive oil. Arrange in a single layer on the roasting pan. Bake for 15 minutes, then stir and sprinkle on the rosemary and add the olives. Bake for 10 to 15 minutes longer or until the outsides of the potatoes are golden and the insides tender. Transfer the potatoes back to the mixing bowl, then drizzle in the extra virgin olive oil. Toss together, season with salt and pepper; serve. Author : Nava Atlas - "Vegan Express". Formatted by Chupa Babi: 12.02.07 Chupa Note: this was tasty. But next time I will heat it up with red pepper flakes and kosher salt or harissa or hot sauce. Maybe some capers too. Contributed to the FareShare Gazette by Chupa; 8 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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