Recipes Included On This Page Baked Chicken and Rice ala Art Baked French Toast Bow-Tie Pasta With Peas and Ham Broiled Fish Butternut Squash Velvet Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Chicken and Rice ala Art Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can cream of chicken soup 1/2 soup can milk, approximately 8 ounces canned mushroom pieces, drained 1 can peas, or 2 cups frozen -- thawed 2 envelopes dry onion soup mix 8 chicken breast halves or thighs 2 cups uncooked rice Combine soup and milk in a large sauce pan; heat until smooth and completely mixed. Reserve 1 cup mixture. Mix remaining soup mixture with rice, mushrooms, peas and 1 package of dry onion soup mix. Spoon into ungreased baking dish (11-1/2 x 7-1/2 x 1-1/2 inch). Place chicken on top. Pour reserved soup mixture over chicken. Sprinkle with remaining dry onion soup. Cover tightly with foil. Bake at 375F for 1 hour or until chicken breasts reach an internal temperature of 165F. Uncover and bake 15 minutes more. Contributed to the FareShare Gazette by Art; 14 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; 1g Fat (56.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. Back to Recipe List * Exported from MasterCook * Baked French Toast Recipe By : Rachel Logue Serving Size : Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter 1 cup brown sugar 2 tablespoons light Karo syrup ** 15 slices bread, torn into pieces (12-15) 5 eggs 1 1/2 cups milk, or cream 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Place butter, sugar and syrup in saucepan, heat until butter melts; stir to combine ingredients. Pour into 13x9x2-inch pan. Arrange bread on top of butter-sugar mixture. Combine remaining ingredients in a bowl, mix well; pour over bread. Bake for 30 minutes at 350F. Remove from oven; cut into square size servings, use a spatula to invert onto a plate. You already have syrup on your bread. **Karo is a brand of corn syrup - H. Contributed to the FareShare Gazette by Art; 5 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Bow-Tie Pasta With Peas and Ham Recipe By : PRILOSEC OTC R and Modified by Art Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces bow-tie pasta, uncooked 4 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 2 cans reduced-sodium chicken broth (14.5-ounce each) 1 tablespoon fresh thyme) 1 teaspoon dried basil, crushed 2 cups frozen peas 2 slices center-cut ham steaks, steamed and cut into 1-1/2 x 1/2-inch strips Shredded Parmesan cheese This easy pasta recipe uses a broth-type sauce rather than a tomato-based one, which can aggravate heartburn. Buy frozen vegetables in bags so you can measure what you need. Feel free to substitute cooked chicken or turkey, leftover seafood, or lean beef in this recipe. Fresh herbs, when they're available, always enhance the overall flavor of the dish. 1. Cook the pasta according to package directions. 2. In a medium saucepan, heat the oil over medium heat. Stir in garlic and onion powders and cook for 15 seconds. Pour in the broth; stir in the basil and thyme and cook for three minutes or until just boiling. 3. Place the peas in a large colander. Drain the pasta directly over the peas. Return the pasta and peas to the pan, and pour in the broth. Turn burner heat to medium-high; add the ham and toss well to combine. Cook for about two minutes or until piping hot. 4. Ladle pasta into serving bowls and serve with cheese, if desired. Makes 8 servings Developed by Pat Baird, M.A., R.D. Note: I made this on September 20, 2010. I also added the liquid from the steam ham steaks to the broth mixture. This had great flavor and went quickly. Contributed to the FareShare Gazette by Art; 2 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 14g Fat (67.8% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Broiled Fish Recipe By : Taste of Home Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 orange roughy, red snapper, catfish or trout fillets (1-1/2 to 2 pounds) 6 tablespoons butter, melted, divided 1 tablespoon all-purpose flour Paprika Juice of 1 lemon 1 tablespoon minced fresh parsley 2 teaspoons Worcestershire sauce Place fish on a broiler rack that has been coated with cooking spray. Brush tops of fish with 3 tablespoons of the butter; dust with flour and sprinkle with paprika. Broil 5-6 inches from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over the fish. Broil 5 minutes longer or until fish flakes easily with a fork. Yield: 4 servings. Note: Prepared by Art Guyer. I used two mahi mahi fillets and two large haddock fillets (cut in half). I added some lemon pepper and garlic powder to the flour before sprinkling it on the fish. I used the same flour to fry 4 rainbow trout fillets also. These were the last of the trout we caught earlier this season. All the fish was eaten by 5 of us and everyone liked the broiled fish. Contributed to the FareShare Gazette by Art; 17 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (2.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Butternut Squash Velvet Recipe By : Jacques Pepin Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped butternut squash 4 leeks, cleaned and chopped 1/2 onion, sliced 3 teaspoons butter, or olive oil 2 teaspoons black pepper (adjust to taste) 1 teaspoon red chili powder (optional) salt, to taste 3 cups chicken stock, or vegetable stock 1/3 cup cream sour cream for garnish almonds or pistachios for garnish In a thick bottom pan, heat the butter, add the onions and leeks and sauté for a few minutes. Add the squash, 1 teaspoon of pepper and sauté for a minute more. Now add the chicken stock, close the lid and cook for 10-15 minutes till the squash is soft. Add salt, chili powder and remaining black pepper; taste and let boil for a minute more. Let cool slightly and blend in a blender or using a hand held blender. Add cream and stir to a smooth consistency. Serve with a dollop of sour cream and crushed nuts on top. Note: Made by Art Guyer on September 20, 1910. Very tasty and went well with the Bow-tie Pasta with Peas and Ham that I made. Contributed to the FareShare Gazette by Art; 3 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; 2g Fat (90.4% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 9mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Fat.

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