Recipes Included On This Page Lemon-Garlic Artichoke Pesto Light Cherry Cheesecake Light Chocolate-Chunk Brownies Light Rice Pudding Lone Star Brisket Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon-Garlic Artichoke Pesto Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup cilantro -- chopped 8 medium garlic cloves 4 tablespoons lemon juice or juice of two lemons 1/2 teaspoon cayenne pepper 1 cup walnuts -- or pecans or mix 1/2 cup canola oil 1/2 cup olive oil salt -- to taste 8 ounces artichokes -- canned, chopped 1/2 cup grated parmesan cheese 3/4 cup white wine -- approximately Place the cilantro, garlic, lemon juice, cayenne pepper, nuts, canola oil, olive oil and salt into food processor or blender bowl. Pulse until smooth. Add artichokes and cheese and pulse in short spurts until you are happy with the consistency. Add white wine slowly and in small amounts and stir until it has thinned to your satisfaction. Serve over pasta and enjoy. Or just about anything else you can think of. Description : "This was so good we ate it on anything and everything for two or three days, including fish, pasta, bread, ham and even dipped sweet red peppers in the last of it!" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 31 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 38g Fat (87.1% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat. * Exported from MasterCook * Light Cherry Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 8 graham crackers -- (3-by-5 inch) 1 tablespoon vegetable oil -- such as safflower 3 cups low-fat (1%) cottage cheese 8 ounces reduced-fat bar cream cheese -- room temperature 3/4 cup sugar -- plus 2 tablespoons sugar 1/2 cup reduced-fat sour cream 4 large eggs 2 tablespoons all-purpose flour 1 teaspoon pure vanilla extract 1/2 teaspoon salt 24 ounces frozen cherries -- (two 12-ounce bags) Preheat oven to 325 degrees F., with rack set in lower third. Assemble a 9- inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper. In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes. Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth. Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days. Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool and refrigerate for at least 2 hours and up to 2 days. To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping. Prep time: 30 minutes. Total: 1 3/4 hour plus chilling. Serves 10. Contributed to the FareShare Gazette by Robin; 31 January 2008. www.fareshare.net ---> I wish I could find frozen cherries up here; I saw them once about 10 years ago and haven't found them since. I would love to experiment with dipping them in dark chocolate, maybe first encasing them in a fondant with some brandy or liqueur and maybe the teensiest bit of my ground dried habanero (in a few of them at least). Sigh. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 4g Fat (17.6% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 169mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Light Chocolate-Chunk Brownies Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil -- such as safflower plus more for pan 3/4 cup all-purpose flour -- (spooned and leveled) 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup packed dark brown sugar 1/2 cup unsweetened applesauce 1/2 cup reduced-fat sour cream 4 ounces bittersweet chocolate [2 ounces melted, 2 ounces coarsely chopped] 2 large eggs Preheat oven to 350 degrees F. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides and brush paper with oil. In a medium bowl, whisk together flour, cocoa, salt and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs and oil until combined; add flour mixture, and mix just until moistened. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper and discard. Cut into 16 squares. These brownies have a triple helping of chocolate: cocoa powder and melted chocolate in the batter, plus chocolate chunks on top. Prep Time: 20 minutes. Total: 55 minutes plus cooling. Makes 16. Contributed to the FareShare Gazette by Robin; 29 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 7g Fat (37.6% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Light Rice Pudding Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long-grain white rice 6 cups skim milk 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon ground cardamom -- or cinnamon, plus more for garnish 1/2 cup golden raisins -- plus more for garnish In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes. Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes. Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom. This gently spiced, vanilla-scented pudding is so velvety you'd never suspect that it's made with skim milk instead of regular. It can also be served warm. Pudding Pizzazz: Tweak the flavor by trading ingredients. Try pistachios or chopped dried apricots instead of raisins, or use ground nutmeg instead of cardamom or cinnamon. Serves 8 Prep Time: 35 minutes. Total: 35 minutes plus chilling. This recipe was submitted by Samuel Shaffer of New York, New York. Contributed to the FareShare Gazette by Robin; 30 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 2g Fat (7.0% calories from fat); 11g Protein; 61g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 124mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Lone Star Brisket Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds beef brisket 2 onions -- sliced 1 garlic clove -- minced 3/4 cup brown sugar -- firmly packed 1/2 cup vinegar 1 cup ketchup 1 cup water 1 teaspoon salt 1/4 teaspoon pepper In a Dutch oven, brown meat on all sides. Add onions and garlic; sauté until well browned. Add brown sugar, vinegar, ketchup, water, salt and pepper. Cover and simmer 2 1/2 to 3 hours or until meat is tender. Yields 10 servings. Source : "http://www.amethysts-recipes.com" S(MC Formatted by:): "Suzie May" Bobbie's Note: This was delicious! It was very flavorful and tender. I did have to add more water during the cooking time. I had a piece of brisket that was just over 2 pounds. and cut all other ingredients down to a little less than half. This will make 2 meals for the 2 of us. Contributed to the FareShare Gazette by Bobbie; 14 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 926 Calories; 72g Fat (71.0% calories from fat); 47g Protein; 20g Carbohydrate; 1g Dietary Fiber; 199mg Cholesterol; 678mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 10 Fat; 1 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.