Recipes Included On This Page Cabbage and Beef Soup Caramelized Shallot and Garlic Toast Chayote Slaw Chicken Glorius Chocolate Chocolate Chip Ice Cream Sandwiches Cilantro Soup Cream of Mushroom Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cabbage and Beef Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans/Legumes Breads - Quick Crockpot Fish Ground Beef Tomatoes Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. lean ground beef 1/2 tsp garlic salt 1/4 tsp garlic powder 1/4 tsp pepper 2 celery stalks -- chopped 1 can kidney beans -- (16 oz.) undrained 1/2 medium head cabbage -- chopped 1 can tomatoes -- (28 oz.) chopped and liquid reserved 1 tomato can water 4 beef bouillon cubes chopped fresh parsley (optional) In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley. Yield: 3 quarts. If you are cooking for two: soup can be frozen in serving-size portions to enjoy months later. Message From "Jackie B. Cecil" <jbcecil@eastky.com> to Prodigy's Recipe Exchange Newsletter Posted to FareShare 8-99 by Bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was delicious!!!! * Exported from MasterCook * Caramelized Shallot and Garlic Toast Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-8 August '99 Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/2 pound shallots -- thinly sliced (2 cups) 8 cloves garlic -- crushed 1 cup water 2 teaspoons sugar 4 thick slices country-style bread Heat oil in a medium-sized nonstick frying pan over medium heat. Add shallots and garlic and saute 1 minute. Add water, cover, and saute 15 minutes, until water is evaporated. Add sugar and saute 5 minutes more. The shallots will cook to a spreadable consistency. Spread on bread and toast under broiler for 1 to 2 minutes. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Stanley's Casserole Soup * Exported from MasterCook * Chayote Slaw Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer Serving Size : 4 Preparation Time :0:00 Categories : Carrots Salads Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup low fat mayonnaise 2 tablespoons distilled white vinegar 2 tablespoons Dijon mustard 1 tablespoon honey 1 whole chayote -- grated (2 cups) 1 jicama -- peeled & grated (1 cup) 1/2 medium red onion -- grated or cut into julienne slices (1 cup) 2 medium carrots -- grated or cut into julienne slices (1 cup) salt & freshly ground pepper to taste 2 tablespoons chopped fresh cilantro Whisk mayonnaise, vinegar, mustard, and honey together in a small bowl. Add vegetables and salt & pepper to taste. Toss well. Let vegetables marinate while you prepare quesadillas. Top with cilantro and serve. Pan-Grilled Quesadillas & Chayote Slaw - - - - - - - - - - - - - - - - - - Serving Ideas : Pan-Grilled Quesadillas * Exported from MasterCook * Chicken Glorius Recipe By : Butcher House In the Mountains Serving Size : 4 Preparation Time :0:00 Categories : Cheese Chicken Greek Mushrooms Nuts Onions Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions sauteed 2 tsp. oregano 1 pkg. fresh mushrooms -- (12 oz.) 2 tsp. garlic powder 1 whole frying chicken skinned and cut in pieces 1 1/2 cups low fat mozzarella cheese Place skinned chicken in a baking dish, add 1/3 cup water. Sprinkle chicken with oregano and garlic powder. Bake at 325 for 25 minutes. Turn chicken and repeat process. Sautee onion till soft and transparent. Add washed and sliced mushrooms. Remove chicken from oven, spoon mushroom mixture evenly. Sprinkle with 1 1/2 cups of low fat mozzarella cheese. Return to oven just until cheese is melted. Serves 4. Chicken Glorius is a recipe from the kitchen of the Butcher House In the Mountains. http://www.bbonline.com/~bbonline/ MC formatting and posted on FareShare 8-99 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : This is a wonderful dish to take to church as a dish to pass. You'll have rave reviews. Bobbie's Notes: This is a wonderful dish. I used legs and boneless breasts and think because of all the toppings I would used boneless thighs as well as breasts next time. I also used provolone cheese instead of the mozzarella. We served it with Greek Lemon and Dill Rice and a marinated tomato salad. It is not called a Greek dish, but was deicious served as part. of a Greek meal. * Exported from MasterCook * Chocolate Chocolate Chip Ice Cream Sandwiches Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chocolate Desserts Frozen Dishes Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 lg Chocolate chip cookies 8 oz Bittersweet chocolate -- melted 1 1/2 qt Chocolate chip ice cream -- slightly softened Spread cookies upside-down on cookie sheets. Brush bottom of each cookie with a thin layer of melted chocolate. Place in refrigerator until chocolate becomes firm. Spread about 1/2 cup ice cream on each of 12 cookies. Cover with remaining cookies, chocolate side down. Freeze until firm. Source: Newspaper Clipping Shared on FareShare 8-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cilantro Soup Recipe By : The McDougall Quick and Easy Cookbook Serving Size : 6 Preparation Time :0:10 Categories : Potatoes Soups,Stocks & Chowder Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable broth 6 cups frozen hash brown potatoes* 1 cup cilantro leaves 1 teaspoon minced fresh garlic 1 teaspoon Tabasco sauce 1/4 cup lemon juice Place the broth and potatoes in a large saucepan. Bring to a boil. Cook over medium heat for 15 minutes. Remove from heat. Add the cilantro, garlic, and Tabasco. Puree in batches in a blender or food processor. Return to pan and heat through, about 5 minutes. Stir in the lemon juice just before serving. - - - - - - - - - - - - - - - - - - NOTES : Karen's Note: Though the recipe doesn't state which type of hash browns to use, I assume they mean the potato "chunks" type of hash browns and not the shredded potatoes kind. Book's Note: If you are a cilantro lover, this soup could well become one of your favorites. If you don't like cilantro, try this with parsley. Posted on Fareshare 8-99 by Lyn Hillman <lhillman@na.ko.com> * Exported from MasterCook * Cream of Mushroom Soup Recipe By : The McDougall Quick and Easy Cookbook Serving Size : 6 Preparation Time :0:15 Categories : Volume 2-8 August '99 Mushrooms Soups,Stocks & Chowder Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/2 pound fresh button mushrooms -- chopped 8 fresh shiitake mushrooms -- chopped 10 fresh oyster mushrooms -- chopped 1/2 cup white wine 5 cups vegetable broth 2 cups frozen chopped hash brown potatoes 1 tablespoon parsley flakes 1/4 teaspoon nutmeg 2 1/2 cups soy milk Place the onion and mushrooms in a large pot with the wine. Cook, stirring frequently, for 5 minutes. Add the broth, potatoes, parsley, and nutmeg. Cover and cook over low heat for 20 minutes. Add the soy milk and cook for an additional 5 minutes. Process in batches in a food processor or blender. Return to the pot and heat throughly. Posted on Fareshare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -

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