Recipes Included On This Page Cheesy Spinach Pasta Toss Chicken Livers Stroganoff Chinese Ginger Cookies Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheesy Spinach Pasta Toss Recipe By : Sobeys Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 grams whole-wheat Rotini -- (4 cups) 156 grams Compliments Organic baby spinach [about 6 cups/1.5 L] 275 milliliters 1% cottage cheese -- (1 1/2 cups) 175 milliliters shredded Compliments Balance medium cheddar cheese [about 3/4 cup] 15 milliliters cornstarch -- (1 tablespoon) 15 milliliters olive oil -- (1 tablespoon) 125 milliliters finely chopped onion -- (1/2 cup) 125 milliliters finely chopped roasted red pepper -- (1/2 cup) 2 garlic cloves -- minced 1 milliliter salt -- (1/4 teaspoon) 1 milliliter pepper -- (1/4 teaspoon) 125 milliliters finely chopped fresh Compliments Organic dill [about 1/2 cup] Cook the pasta according to package directions; drain. Meanwhile, place the spinach in a food processor fitted with a metal blade. Pulse until coarsely chopped. Add the cottage cheese, cheddar and cornstarch. Pulse until well combined; reserve. Heat oil in a large, non-stick skillet set over medium heat. Add onion, red pepper, garlic, salt and pepper. Cook for 5 minutes or until softened. Add the spinach mixture. Cook, stirring occasionally, for 5 minutes or until bubbly and thickened. Add cooked pasta and dill; toss to coat. Adjust seasonings as needed. Serve immediately. Serves 4. From Inspired from Sobeys; Fall 2010. www.inspired.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 3g Fat (63.0% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken Livers Stroganoff Recipe By : Mrs. Lena M. Foster Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken livers 2 tablespoons butter 1/2 teaspoon oregano 1/2 teaspoon Worcestershire sauce 1/2 cup chopped onion 2 tablespoons flour 1/2 teaspoon salt 1 dash pepper 6 ounces sliced mushrooms 1/4 cup sour cream Halve chicken livers and snip out veiny parts with scissors. Brown livers slowly in butter seasoned with oregano and Worcestershire sauce. Remove from pan. Sauté onion until soft. Blend in flour, salt and pepper; stir in mushrooms with liquid. Heat, stirring constantly, to boiling. Add livers; cover and simmer for 3 minutes; Add sour cream and simmer slowly for 1 minute. Serve over rice. Source: Salute to Cooking: Entertaining With Ease ©1965 Favorite Recipes Press, Inc by: Mrs. Lena M. Foster, NCO Wives Club, Whiteman AFB, MO. Don's Notes: I never thought of using chicken livers in a stroganoff until I saw this recipe. The book, was a fund raiser for the NCO Wives Clubs in the 1960's. If you like "old-fashioned" recipes, keep an eye out for the cookbooks that "Favorite Recipes Press" published for this purpose at that time. Many of the recipes are more typical of the 1940's and 1950's. I coarsely chopped the livers, increased the onions to a full cup, and used a generous 1/2 cup of yogurt instead of sour cream. I like it on toasted home made whole wheat bread. I also think it should be noted as serving 4, not 6. Don C MasterCook MXP format by Don Calkins Contributed to the FareShare Gazette by Don; 15 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 9g Fat (47.1% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 347mg Cholesterol; 287mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chinese Ginger Cookies Recipe By : adapted by Lorraine Serving Size : 36 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon boiling water 1 teaspoon baking soda 1/3 cup margarine 1 cup brown sugar -- see Note * 1 cup flour 1/4 teaspoon salt 1/2 teaspoon vanilla 1/4 cup pureed ginger -- see Note ** 1/2 cup walnuts -- chopped Note *: Lorraine uses yellow or golden sugar which is basically white sugar which has had some of the syrups that were removed in refining added back in. You could use regular brown sugar or you could mix a bit of molasses with white sugar and use that. Note **: The original recipe called for 1/4 cup of 'Chinese' ginger (packed in syrup), chopped or cut up fine. Lorraine uses pureed fresh ginger from a jar. I would imagine you could puree a piece of fresh ginger root and it would work as well. Dissolve the soda in the boiling water. Cream the margarine and brown sugar together then add the soda mixture and blend. Add flour and salt then immediately add vanilla, ginger and nuts. Blend until the consistency is right for shaping small balls, adding more flour if necessary. (Lorraine says she usually ends up adding some flour.) Place the shaped balls approximately 2 inches apart on an ungreased cookie sheet. Press down with a fork. Bake at 350F for 12 to 15 minutes or until set. Makes 3 dozen. Lorraine adapted this recipe from one in a 1977 newspaper. MC format by Hallie who has eaten more than she should have but never made them. Contributed to the FareShare Gazette by Hallie; 9 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 3g Fat (44.4% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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