Recipes Included On This Page Fajita Burgers Fettuccine with Sausage and Leeks Fresh Cranberry-Apple Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Fajita Burgers Recipe By : EatingWell Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound 90%-lean ground beef 3/4 cup chopped fresh cilantro, divided 1/2 cup finely chopped red onion 1/4 cup chopped scallions 2 teaspoons minced garlic 1 tablespoon chili powder, preferably New Mexican 1 teaspoon ground cumin 1/2 teaspoon dried oregano, preferably Mexican 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/3 cup reduced-fat mayonnaise 1 tablespoon lime juice 1 tablespoon chopped chipotle chile in adobo (see Ingredient Note) 1/2 cup shredded monterey jack cheese 4 French rolls, preferably whole-wheat, split and toasted 2 roasted Anaheim or poblano peppers (see Tip) 1 cup shredded green cabbage 4 slices tomato 4 thin slices red onion Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Tip: To oven-roast peppers: 1. Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Preheat grill to medium-high. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. Peel the roasted peppers, halve lengthwise and remove the seeds. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion. Total Time: 50 Minutes Yield: 4 servings This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw. Make Ahead Tip: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days. Recipe reprinted by permission of © EatingWell Magazine Contributed to the FareShare Gazette by Art; 19 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 10g Fat (44.7% calories from fat); 7g Protein; 23g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List   * Exported from MasterCook * Fettuccine with Sausage and Leeks Recipe By : Mary Jane McConahay, Indianapolis, Indiana Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked fettuccine 1 pound bulk Italian sausage 2 medium leeks (white portion only) -- sliced 1/2 pound sliced fresh mushrooms 3/4 cup heavy whipping cream Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook sausage and leeks over medium heat until meat is no longer pink and leeks are tender; drain. Add mushrooms; cook for 3-4 minutes or until tender. Stir in cream. Reduce heat; cook and stir for 2-3 minutes or until heated through (do not boil). Drain fettuccine; serve with sausage mixture. Yield: 4 servings. Source: "Simple & Delicious - May/June - 2008" S(Mc Formatting by): "Cookie, augmented by Bobbie" Start to Finish Time: "0:20" NOTES : "This 20-minute dinner has been a lifesaver for us for over 25 years. It's a favorite of most of the men who've tried it," reports Mary Jane. Bobbie's Note: This was a wonderful dish. I added a little milk, to rinse out the whipping cream carton and chicken bouillon to this dish. I served it in flat soup bowls. Contributed to the FareShare Gazette by Bobbie; 12 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 17g Fat (86.4% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 19mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Fresh Cranberry-Apple Pie Recipe By : Betty Crocker's Desserts Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pasty for 9-inch 2-crust pie 1 3/4 cups sugar -- (1 3/4 to 2 cups) 1/2 cup all-purpose flour 3 cups sliced pared tart apples -- (about 3 medium) 2 cups cranberries [fresh or thawed frozen] 2 tablespoons butter or margarine Preheat oven to 425F. Prepare the pastry. Mix the sugar and flour. Alternate layers of apples, cranberries and sugar mixture in the pastry- lined pie pan, beginning and ending with apples. Dot with butter. Cover with the top crust, cut slits in it; seal and flute the edges. Cover the edge with a 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove the foil for the last 15 minutes of baking. Bake until the crust is golden brown and juice begins to bubble through the slits in the crust, 40 to 50 minutes. Serve warm and, if desired, with ice cream. From Betty Crocker's Desserts Cookbook; 1975. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 3g Fat (11.2% calories from fat); 1g Protein; 53g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 3 Other Carbohydrates.

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