Recipes Included On This Page Sausage and Cheese Biscuits (4 pts) Savory Pumpkin Skillet Pie from Chios Seasoning on Art's Range Snickers Fudge Soufflé Sandwiches Sourdough Bread Stuffing with Leeks, Mushrooms and Bacon Squash Cheesecake Bars Stuffed Bell Pepper Soup Sweet Persian Flatbread - Nane Sheer Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sausage and Cheese Biscuits (4 pts) Recipe By : Sue Prescott Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup flour 2 teaspoons baking powder 1/4 teaspoon cayenne pepper -- or to taste 1 1/2 cups turkey smoked sausage -- chopped fine [I use half of a package] 4 ounces reduced fat sharp cheddar cheese -- grated (1 cup) 1 cup skim milk Preheat oven to 400F and grease a cookie sheet. Mix flour, baking powder and cayenne together in a mixing bowl. Stir in sausage and cheese then mix in milk. Drop on greased cookie sheet to make 12 biscuits. Bake 22 minutes. Serve warm or cool on wire rack. Store leftovers, if you have any, in the refrigerator. Note: I use way more cayenne than this. This amount isn't really even tasted. Doubling this recipe is not a problem. NOTES: This one of Jay's favorite breakfasts. I changed a Cooking Light recipe. Made this way, it's relatively low calorie and fat. You can use any smoked sausage and/or regular cheese. You could also use finely chopped ham or cooked bacon. 4 WW Points per biscuit Rating: 5 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 13 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; trace Fat (2.7% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 92mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Back to Recipe List         * Exported from MasterCook * Savory Pumpkin Skillet Pie from Chios Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pumpkin salt -- to taste 2 large onions -- thinly sliced 2 cups all-purpose flour freshly ground black pepper -- to taste 3 tablespoons extra-virgin olive oil 1/2 pound soft goat cheese -- crumbled Try to find a small oval pumpkin, about 5-inches in diameter. Leave it whole. Cut off the stem end and the bottom, stand it up on a cutting board, and, using a sharp boning knife, cut away its rind. Scrape the seeds out with a knife or with a long corer. Cut the pumpkin into round slice about 1/4-inch thick. (If you can't find such a small pumpkin, peel and core a larger one the same way. Cut it in half and from that cut thin crescent-shaped slices.) Lightly salt the pumpkin slices. Layer them in a colander. Place a plate, then a weight on top and leave them to drain for an hour. Open a doubled newspaper page and spread the flour on it. toss with salt and pepper. Turn the pumpkin slices in the flour on both sides, tapping off any excess. Heat the olive oil in a large nonstick or well-seasoned cast-iron skillet. Place the floured pumpkin rounds in the skillet over medium-low heat. Layer the onion slices on top and sprinkle with heat. Layer the onion slices on top and sprinkle with salt and pepper. Then make a layer of the crumbled cheese and finally one more with the remaining flour-dusted pumpkin rounds. Cover the skillet and let the skillet pie cook for about 15 minutes. Jerk it back and forth by the handle to keep it from sticking. Remove the cover. Place a plate over the skillet and - be sure to wear an oven mitt to do this - flip the pie over and onto the plate. Then slip it back into the skillet to brown on the other side. Remove from the heat when cooked through and golden, about another 15 minutes, and serve immediately. Makes 8 servings AuthorNote: I love this dish - it reminds me of a savory tarte Tatin or a peasant-style potatoes Anna - and it is one of several interesting crustless pies made in a skillet that are part of the cooking traditions in this part of Greece. Cuisine: "Greek" Source: "Glorious Foods of Greece by Diane Kochilas, 2001." S(Formatted by Chupa Babi): "Oct 2011" NOTES : From the Islands of Northeastern Aegean Contributed to the FareShare Gazette by Chupa Babi; 15 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 12g Fat (35.1% calories from fat); 11g Protein; 38g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 108mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Seasoning on Art's Range Recipe By : Art Guyer Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Kosher salt 2 tablespoons black pepper, restaurant grind 1 tablespoon granulated garlic, or garlic powder (no salt added) 1 teaspoon sugar It is convenient to have your favorite seasonings ready to go! And, it is cheaper than commercial "seasoned salt!" I like to have this mixture on hand when I am cooking. Combine all ingredients. Keep in a sealed container on the range or on the table. Art's Note: I make up this seasoning whenever I am going to need it and I use it on or in just about anything. For example, I sprinkle it on steaks right before grilling or broiling; I sprinkle it on roasting potatoes after rubbing oil all over them; I put it in Doris' scrambled eggs in the morning; I add a touch to my salad on the table -- you get the idea, on just about any thing. Last night I put it on boneless pork chops before I put them in the oven. The sugar caramelizes nicely and there is not enough of it to add a sweet taste. You can adjust the amounts to your own tastes, of course. I never really measure anyway! It is convenient to have your favorite seasonings ready to go! Contributed to the FareShare Gazette by Art; 22 November 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List     * Exported from MasterCook * Snickers Fudge Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bottom Layer: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Filling: 1/4 cup butter 1 cup sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow cream 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups chopped salted peanuts Caramel Layer: 14 ounces caramel candy 1/4 cup whipping cream Icing: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2-inch pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares. Store in the refrigerator. Contributed to the FareShare Gazette by Jennie; 10 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Soufflé Sandwiches Recipe By : Margo Oliver Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon Butter 8 slices bread 1 1/2 cups frozen mixed vegetables 1/2 cup chopped celery 1 tablespoon finely-minced onion 10 ounces cream of mushroom soup -- undiluted (1 can) 1/4 cup milk 2 teaspoons prepared horseradish mustard 2 eggs 1/2 cup grated Parmesan cheese Heat the oven to 350F. Dice the bacon and fry in a heavy skillet until crisp. Lift out with a slotted spoon and set aside. Butter the bread. Put 4 slices in a buttered 8- x 8- x 2-inch baking dish, buttered side up. Combine the bacon, mixed vegetables (uncooked), celery and onion. Sprinkle over bread. Top with remaining slices of bread, buttered side down. Beat soup, milk, mustard, eggs and cheese together and pour over. Bake 40 minutes. Serves 4. From Good Food by Margo Oliver; Weekend Magazine; 1967. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 364 Calories; 15g Fat (38.2% calories from fat); 18g Protein; 38g Carbohydrate; 4g Dietary Fiber; 125mg Cholesterol; 994mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 2 Fat. Back to Recipe List * Exported from MasterCook * Sourdough Bread Stuffing with Leeks, Mushrooms and Bacon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) 3/4 pound bacon, cut into 1/2-inch pieces 3 cups chopped leeks (white and pale green parts only) 3 cups chopped celery 1 pound mushrooms, sliced 1 1/2 tablespoons dried sage leaves 2 teaspoons dried thyme 1 teaspoon salt 3/4 teaspoon ground black pepper 2 1/2 cups (or more) low-salt chicken broth 2 large eggs 1 1/2 teaspoons baking powder Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared to this point, 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Active Time: 45 Minutes Total Time: 1 Hour 45 Minutes 12 Servings Contributed to the FareShare Gazette by Art; 21 November 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 18 Calories; 1g Fat (41.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Squash Cheesecake Bars Recipe By : EatingWell Magazine Serving Size : 18 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 low-fat graham crackers (4 1/2 ounces) 1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut) 2 tablespoons plus 1/2 cup sugar, divided 1/4 cup plus 3 tablespoons all-purpose flour, divided 2 tablespoons unsalted butter 3 tablespoons nonfat milk 8 ounces nonfat cream cheese, at room temperature 8 ounces reduced-fat cream cheese, at room temperature 1/2 cup squash puree 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Pureed winter squash gives most of the body to these leaner cheesecake bars. Make Ahead Tip: Cover and refrigerate for up to 2 days. Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin. Preheat oven to 350F. Coat a 9-by-13-inch baking pan with cooking spray. Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes. Meanwhile, reduce oven temperature to 325F. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust. Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars. Active Time: 20 Minutes Total Time: 4 Hours Serving: 18 bars Contributed to the FareShare Gazette by Art; 23 November 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 2g Fat (79.1% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Stuffed Bell Pepper Soup Recipe By : EatingWell Magazine Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 green bell pepper -- seeded and chopped 15 ounces tomato sauce 2 cups water 14 1/2 ounces Italian-style diced tomatoes -- with liquid 1 beef bouillon cube 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 teaspoons soy sauce 1 1/2 cups cooked white rice In a frying pan, brown ground beef until no longer pink. Drain if necessary. Stir in bell pepper, tomato sauce, water, tomatoes, bouillon, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30-45 minutes. Stir in rice and heat 5 minutes more. Makes 6-8 servings. Source: "101 Things to do with Ground Beef by Stephanie Ashcraft and Janet Eyring" Copyright: "Text ©2006 Stephanie Ashcraft and Janet Eyring; ISBN 1-4236-0061-4" Contributed to the FareShare Gazette by Bobbie; 3 November 2011. www.fareshare.net Source: "101 Things to do with Ground Beef" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 20g Fat (56.9% calories from fat); 15g Protein; 20g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 849mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 Fat. Back to Recipe List * Exported from MasterCook * Sweet Persian Flatbread - Nane Sheer Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups hard unbleached white flour -- more as necessary 1/4 teaspoon salt 1/2 cup brown sugar 1 teaspoon baking powder 3/4 cup milk -- more as necessary 1 teaspoon vanilla extract Preheat the oven to 300F. In a medium-sized bowl, combine the flour, salt, sugar, and baking powder. Whisk or stir together. Make a well in the center and pour in the milk and vanilla extract. Stir the flour into the milk until a soft, kneadable dough begins to form. If the dough is too sticky, add a little more flour, if too dry, add a little more milk. Turn out onto a lightly floured bread and knead for 2 to 3 minutes. Dust two 10 by 14-inch baking sheets with flour. Divide the dough in half and roll out each piece to the size of baking sheets (the dough should be less than 1/4 inch thick). Place in the center of your oven, and immediately turn the heat down to 250F. Bake for 50 minutes. Remove from the oven. Working with one sheet at a time, turn out onto a large cutting board, and cut into 3 to 4-inch squares while the bread is still warm; it will harden quickly as it cools. Makes approximately 2 dozen 3 to 4-inch square thin flatbreads. AuthorNote; These breads are more like cookies than flatbreads, but they are so simple and delicious we had to include them. They are made with milk and flavored with brown sugar and vanilla. We should warn that they can be somewhat hard-to-bite once they've cooled, so enjoy them as they are customarily served, with a cup of hot tea or coffee, and dunk the breads to soften them. They are also delicious dunked in hot milk for a milk-and-cookies- style snack. Cuisine: "Persian" Source: "Flatbreads & Flavors: A Baker's Atlas" S(Formatted by Chupa Babi): "Oct 2011" Yield: "24 3 to 4-inch square flatbr" Contributed to the FareShare Gazette by Chupa Babi; 18 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 17 Calories; trace Fat (13.6% calories from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 47mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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.