Recipes Included On This Page Sardine Puffs Slow Cooker Chai Tapioca Pudding (3 pts) Slow Cooker Chocolate Bread Pudding (3 pts) Spaghetti Supreme Spiced Beef with Wasabi Cream Recipe (5 pts) Spinach, Mushroom and Blue Cheese Pizza Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sardine Puffs Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 slices firm white sandwich bread -- lightly toasted 1 can sardines -- in oil, drained (3 3/4- to 4 3/8-ounce) 1/2 cup mayonnaise 3 tablespoons minced onion 2 tablespoons chopped fresh parsley Preheat oven to 375F. Trim crusts from bread and cut each slice into 4 triangles. Mash sardines with mayonnaise, then stir in onion and parsley. Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes Yield: Makes 120 hors d'oeuvres active time: 25 minutes total time: 40 minutes Source: "Gourmet, March 2002" S(Formatted by Chupa Babi): "Jan 2011" Yield: "60 puffs" Contributed to the FareShare Gazette by Chupa; 13 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; 2g Fat (96.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 12mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Chai Tapioca Pudding (3 pts) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chai tea bags 2 cups fat-free evaporated milk 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground star anise 1/2 teaspoon mace 1/2 teaspoon ground cardamom 1/4 cup small pearl tapioca 1 egg Steep the tea bags in the evaporated milk for 20 minutes. Discard the bags. Whisk in the sugar, spices and tapioca. Pour the mixture into a 2 or 4-quart slow cooker and cook, on low for 1 1/2 hours. Stir in the egg and continue to cook for 30 minutes. Serves 6 AuthorNote: Any tea lover would delight in this creamy tapioca pudding. NOTES : Cooker: 2 or 4-quart Cooking Time: LOW for 2 hours Description: "3 pts" Source: "Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa; 12 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 1g Fat (8.6% calories from fat); 8g Protein; 18g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 113mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slow Cooker Chocolate Bread Pudding (3 pts) Recipe By : Everything Healthy Slow Cooker Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cubed Italian bread 2 1/2 cups fat-free evaporated milk 2 eggs 1/3 cup light brown sugar 1/4 cup cocoa 1 teaspoon vanilla extract Spray a 4-quart slow cooker with cooking spray. Add the bread cubes. In a medium bowl, whisk the evaporated milk, eggs, brown sugar, cocoa and vanilla until the sugar and cocoa dissolve. Pour over the bread cubes. Cook for 5 hours on low or until the pudding no longer looks liquid. Serves 10 AuthorNote: Fat-free evaporated milk give this bread pudding a creamy texture, but it has several dozen fewer calories than heavy cream. Variations: Instead of white bread, use a mixture of white and whole wheat. Or add 1/2 cup coconut to the bread cubes. Or add 1/3 cup raisins or a mixture of dried fruit tot he bread cubes. Or scrape a vanilla bean into the milk mixture for extra vanilla flavor. NOTES : Cooker: 4-quart Cook Time: LOW for 5 hours Description: "3 pts" Source: "Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa; 11 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 1g Fat (13.8% calories from fat); 7g Protein; 13g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spaghetti Supreme Recipe By : Shannon Donnan - Saskatoon, Saskatchewan Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bacon strips -- diced 1/2 pound ground beef 2 celery ribs -- chopped 1 large onion -- chopped 1 cup fresh mushrooms -- sliced 1/2 cup green pepper -- chopped 10 3/4 ounces canned condensed tomato soup -- undiluted 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1 dash pepper 4 ounces spaghetti or angel hair pasta -- cooked drained In a skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the drippings, cook beef, celery, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, Worcestershire sauce, salt, pepper and bacon; mix well. Stir in pasta. Cover and simmer for 20 minutes or until heated through. Yield: 4 servings. Source: "Taste Of Home Ground Beef Recipe Cards" Copyright: "Copyright 2005 Reiman Media Group Inc." NOTES : When friends and family rave about this skillet supper, I'm almost embarrassed to tell them how easy it is to prepare. I'm the oldest of 13 kids and have been cooking since I was 7. This was delicious! It has a lovely flavor and makes 4 very generous servings. I did add a shake of Italian seasonings. Contributed to the FareShare Gazette by Bobbie; 26 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 18g Fat (69.9% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spiced Beef with Wasabi Cream Recipe (5 pts) Recipe By : Diabetes DTOUR Diet Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon ground ginger 1 teaspoon Chinese five-spice powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 beef eye round roast -- (about 2 pounds) 6 ounces fat-free Greek yogurt -- (1 container) 1 teaspoon wasabi paste 4 heads baby bok choy -- halved 6 ounces shiitake mushrooms -- stemmed and halved 1 red bell pepper -- cut into strips 2 tablespoons canola oil 1. Preheat the oven to 400F. In a small bowl, stir together the ginger, five-spice powder, garlic powder, and salt. 2. Place the beef on a baking sheet with sides. Coat all sides of the beef with canola cooking spray. Rub the ginger mixture over the beef. Bake for 15 minutes. 3. Reduce the heat to 350F and bake for 50 to 60 minutes, or until a thermometer inserted in the center registers 145F for medium rare, 160F for medium, or 165F for well done. Remove to a serving plate and let stand for 15 minutes before carving. 4. Meanwhile, in a small bowl, stir together the yogurt and wasabi until smooth. Cover and refrigerate until ready to serve. 5. While the roast stands, increase the oven temperature to 450F. Drain any liquid from the pan but leave some of the drippings. Add the bok choy, mushrooms, pepper and oil to the pan, tossing to coat. Roast for 8 minutes or until the vegetables are tender-crisp, stirring once. 6. Serve with 1/2 cup hot cooked medium pearl barley per serving. Serves 4 PREP: 20 min (includes steak seasoning) COOK: 50 minutes. STAND: 0 minutes TOTAL: hour 20 minutes Recipe Tip: If you can't find a 2-lb roast, buy a larger one and cut off the extra meat. If the roast is an end piece, be sure to use the end. Cut the extra meat into steaks or strips for stir-fries. Description: "5 pts" Source: "Prevention Magazine" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa; 15 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 7g Fat (29.6% calories from fat); 4g Protein; 34g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Spinach, Mushroom and Blue Cheese Pizza Recipe By : Pizza, Pasta and More by Wolfgang Puck Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pizza dough [top-quality store-bought or homemade] 2 tablespoons pesto sauce -- (quality store-bought or homemade) 1 cup baby spinach leaves -- stemmed, washed, dried 1/2 cup grated mozzarella cheese 1/2 cup grated Fontina cheese 1 large Roma tomato -- ends trimmed, cut into 7 slices 1/2 cup button mushrooms -- stemmed, cleaned, thinly sliced 1 1/2 ounces blue cheese -- crumbled 1 pinch minced fresh thyme 1 tablespoon freshly grated Parmesan cheese Place pan or pizza stone on middle rack of oven and preheat oven to 500 degrees F. On a lightly floured surface, stretch or roll the dough into an 8-inch round. Move dough onto pizza stone or pan. Brush the inner circle with pesto. Arrange spinach leaves on the dough, then the remaining ingredients. Bake until the dough is nicely browned, 10 to 12 minutes. Transfer to a firm surface and cut with pizza cutter or a large sharp knife. Serve immediately. Makes four servings. From "Pizza, Pasta and More" by Wolfgang Puck (Random House, 2000; in hardcover, $35). Source: "The Detroit News Recipe Box" S(Formatted by Chupa Babi): "Dec 2010" Yield: "1 pizza" Contributed to the FareShare Gazette by Chupa; 19 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 8g Fat (39.2% calories from fat); 7g Protein; 21g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 204mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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