Recipes Included On This Page Gorgonzola-Filled Venison Roll Great Raisin Bran Cookies - 4 pts Greek Lentil Stew (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Gorgonzola-Filled Venison Roll Recipe By : Outdoor Life: Chef Walter Bundy Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Meat Mixture: 1 pound ground venison meat 1/2 pound ground pork 2 eggs, beaten 1/2 cup fresh breadcrumbs 1 teaspoon black pepper Filling Mixture: 2/3 cup grated carrots 1/2 cup crumbled Gorgonzola cheese 1/2 cup breadcrumbs 1/2 teaspoon garlic powder Preheat oven to 350F. Combine all meat mixture ingredients and mix well. On a flat surface, place a double-thick sheet of aluminum foil (1 1/2 feet long and the wider, the better). Place meat on the foil and flatten to 1-inch thickness. In a large bowl, gently combine all filling ingredients. Place the mixture 3 inches from the bottom edge of the flattened meat and roll meat into a cylinder, enclosing in foil. Crimp the ends of the foil. Bake venison roll for one hour. Remove from the foil. Cut into 1/2-inch- thick slices and serve. Note: Try serving this dish with horseradish, spicy mustard or chili peppers. Also, you can substitute another blue cheese for Gorgonzola. Contributed to the FareShare Gazette by Art; 2 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 11g Fat (65.6% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Great Raisin Bran Cookies - 4 pts Recipe By : Kellogg Company Serving Size : 24 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Kellogg's Raisin Bran® cereal 1 1/4 cups all-purpose flour 3/4 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon cinnamon 3/4 cup butter -- or margarine 2/3 cup granulated sugar 1/2 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla 1/2 cup raisins In small bowl combine KELLOGG'S RAISIN BRAN cereal, all-purpose flour, whole wheat flour, baking soda and cinnamon. Set aside. In large mixing bowl beat butter, granulated sugar and brown sugar on medium speed of electric mixer until combined. Add eggs and vanilla. Beat until light and fluffy. Add flour mixture. Mix well. Stir in raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350F for 10 to 13 minutes or until lightly browned. Makes 24. Prep Time: 15 minutes. Total Time: 30 minutes. Note: For large cookies, prepare recipe as directed above in steps 1 and 2. Drop dough by level 1/4-cup measure onto ungreased cookie sheet. Bake at 325F for 15 minutes or until lightly browned. This raisin-studded cookie is crisp on the outside and chewy on the inside. Description: "4 pts" Source: "Kellog Company" Chupa's Note: Works fine with Splenda. S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa; 24 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 6g Fat (39.1% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Greek Lentil Stew (Gail Hall) Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 2 tablespoons minced garlic 4 chopped green onions 1/4 cup tomato paste 1/2 teaspoon dried mint 1/2 teaspoon dried oregano 1 cup red lentils, rinsed and picked over 4 cups water 1/2 cup orange juice 2 cups mixed beans/legumes (cooked and drained or canned and drained) 3 ounces baby spinach leaves (85 grams or cups) 1 teaspoon salt Freshly ground black pepper to taste Freshly squeezed lemon to taste Heat a large pot on medium high heat. Add the olive oil and heat. Add the garlic and green onions and sauté for 2 minutes. Add the tomato paste and dried herbs and cook, stirring often, for 2 more minutes. Add the lentils, water and orange juice, bring to a boil. Simmer until the lentils are tender but not mushy (10 to 15 minutes). Stir in the mixed beans/legumes and baby spinach leaves; simmer for 2 to 3 minutes. Season with salt, black pepper and lemon juice to taste. *adapted from Nutrition Action, January/February 2010 Yield: 6 to 8 cups Gail's comment: "Every once in a while I'll get an email from listener that would love a vegetarian dish. So for the last recipe of stew month, here is a dish that's not only vegetarian, but vegan and a dish that everyone will enjoy." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 4g Fat (53.4% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 449mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat. Back to Gail Hall Recipe Index

Back to Recipe List

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.