Recipes Included On This Page Cauliflower Italiano Chicken Noodle Parmesan Chocolate Cranberry Bread Pudding Cranberry Bleu Cheese Spread (Elaine's) Crispy Crab Rangoons Curried Shrimp Balls Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cauliflower Italiano Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup frozen small cauliflorets 1/2 medium green pepper -- cut into 1/4-inch strips 1 tablespoon olive oil -- or vegetable oil 1/4 teaspoon dried oregano -- drained 1/4 teaspoon salt 1/4 teaspoon garlic powder Grated Parmesan cheese -- if desired Place cauliflower and green pepper in a 24 ounce casserole. Mix remaining ingredients; drizzle over vegetables. Cover with vented plastic wrap and microwave on High (550 watt) until vegetables are crisp-tender, 3-4 minutes; stir. Sprinkle with grated Parmesan cheese if desired. Serves 2. Source: "Betty Crocker Microwaving for One or Two, 1985, p. 93" S(MC5 formatted): "Bobbie" Copyright: "(c) 1985 General Mills, Inc." NOTES : Shown served with Wine-Poached Salmon Steak Bobbie's Note: This was a very tasty side dish with the salmon. ---> Bobbie, I have a question. How long did you cook these dishes and at what power level? The times shown in the recipes are at 550 watts but most microwaves these days are at least 1000 watts and not all of them have sensors. H. Bobbie replies: When I cooked the Salmon and Italian Cauliflower in the previous FareShare, I cut the power of my 1100 microwave down to 6 instead of 10 and used the same time that was suggested in the recipes. I did the vegetables first, which stayed warm while I cooked the salmon. Contributed to the FareShare Gazette by Bobbie; 1 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 7g Fat (85.4% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken Noodle Parmesan Recipe By : Serving Size : 2 Preparation Time :0:15 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 can Cream of Chicken soup [half a 10 3/4-ounce can] 1/4 cup milk -- or more as needed few dashes black pepper 3 tablespoons Parmesan cheese 1 cup cooked chicken -- cubed OR 1 can chunk chicken -- (1 can or package) 1 1/2 cups medium egg noodles -- cooked In a saucepan, mix soup, milk, pepper, cheese and chicken. Heat well. Add cooked, drained noodles. Heat thoroughly, stirring occasionally. Serves 2. Source: "Campbell's Back Label Recipes and More!" S(MC formatting by): "K. H. L., 11/29/98" Copyright: "(c) 1995 Campbell Soup Company" T(Cooking Time): "0:10" Contributed to the FareShare Gazette by Bobbie; 30 December 2011. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 8g Fat (37.8% calories from fat); 27g Protein; 4g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chocolate Cranberry Bread Pudding Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups day-old French bread -- (1.5 L) cut into 1/2-inch cubes 1 cup dried cranberries -- (250 mL) 4 eggs 1 1/4 cups packed brown sugar -- (310 mL) 1/2 cup unsweetened cocoa powder -- (125 mL) 3 cups evaporated milk -- (750 mL) Whipped cream Dark chocolate shavings Preheat oven to 350F (180C). Spray a 12x8-inch (2-quart) glass baking dish with cooking spray. Place the bread cubes and cranberries in the prepared dish. In a large bowl, whisk together the eggs, brown sugar, cocoa and evaporated milk until well blended. Pour over the bread mixture and stir gently to coat the bread. Let stand for 10 minutes then stir again. Bake uncovered for 45 to 60 minutes or until a knife inserted in the center comes out clean. If desired, serve with a dollop of whipped cream and some dark chocolate shavings. Makes 12 servings. From a grocery store flyer. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 7g Fat (29.1% calories from fat); 7g Protein; 31g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cranberry Bleu Cheese Spread (Elaine's) Recipe By : Serving Size : Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cream cheese, softened 1 cup bleu cheese 2 cups toasted walnuts 2 cups craisens Finely chop craisens by hand. Put in large bowl. In food processor, grind walnuts. Add to the craisens - then wipe out the food processor bowl. Mix cream cheese and bleu cheese in the processor. Mix really really well. Then add to walnut/craisen mixture and blend together with a large rubber spatula. (If you grind the craisens in the processor you will end up with a very odd color dip.) From the Elk Cove Inn & Spa. Norm's note: Here is another recipe from the Elk Cove Inn & Spa, the B&B on the northern California coast where I recently stayed. This was served at their afternoon Happy Hour (drinks and wine included), and was a very nice topping for an assortment of crackers. Contributed to the FareShare Gazette Recipe Challenge by Norm; 11 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Crispy Crab Rangoons Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese softened 2 green onions finely chopped 1/4 cup finely chopped imitation crabmeat 1 teaspoon minced garlic 16 wonton wrappers (I used round ones) oil for frying sweet and sour sauce Combine cream cheese, onions imitation crab and garlic; mix well. Place about 1 1/2 teaspoons mixture in center of wonton wrapper. Moisten edges of wrapper with water, fold crosswise to enclose mixture and press to seal. In electric skillet, heat 1 inch oil to 375 degrees F. Fry wontons a few at a time 1 to 2 minutes or golden brown, turning once. Serve with sweet and sour sauce. Contributed to the FareShare Gazette Recipe Challenge by Connie; 28 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; trace Fat (2.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable. Back to Recipe List * Exported from MasterCook * Curried Shrimp Balls Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flaked coconut 1 teaspoon curry powder 1 pound cream cheese -- softened 6 ounces baby shrimp [thawed cooked shrimp work well here] 2 tablespoons onion -- finely chopped 1 Large English cucumber -- sliced Combine coconut and curry powder; place on a baking sheet and bake at 325F for 5 minutes or until golden. Set coconut mixture aside. Combine cream cheese, shrimp and onion. Shape into 1-inch balls, roll in coconut mixture. Place on cucumber slice. Cover and chill. Yield: 36 balls Contributed to the FareShare Gazette Recipe Challenge by Jennie; 10 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 4g Fat (85.2% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

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