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FareShare Gazette Recipes --January 2000 - M's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Macaroon Brownies
Manhattan Clam Chowder
Meat Seasoning
Meatless Cassoulet Au Vin
Meaty Mushroom and Spinach Lasagna
Mediterranean Grilled Lamb
Mexican Rub
Midget Pot Roast
Moroccan Tuna With Herb Salsa

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                     *  Exported from  MasterCook  *
                            Macaroon Brownies
Recipe By     : Brownies, Bars, and Biscotti!
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
   3      Oz            Unsweetened Baking Chocolate
     1/2  C             Butter -- Or Margarine
   3                    Eggs
     3/4  C             Sugar
   1 1/2  Tsp           Vanilla
     1/2  C             All-Purpose Flour
     1/2  C             Sweetened Condensed Milk
   2 1/4  C             Sweetened Shredded Coconut
Dense, fudgy brownie with a sweet coconut topping.  Preheat oven 
to 350 F.  Grease an 8-inch square pan.
Melt chocolate and butter in a saucepan over low heat.  Remove from 
the heat and set aside to cool slightly.  
Beat eggs and sugar together until frothy.  Add
chocolate mixture and vanilla, mixing well.   Add
flour and beat until smooth.  Spread batter in a prepared pan.
Combine condensed milk and coconut.  Spoon mixture over batter.  Bake 
30 to 35 minutes.  Place pan on a wire rack and allow to cool 
completely before cutting into squares.
REG shared by Sherilyn Schamber and to FareShare, Jan, 2000
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                     *  Exported from  MasterCook  *
                          Manhattan Clam Chowder
Recipe By     : Source Unknown
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 3-1 Jan. 2000             Seafood
                Soups, Broths & Chowder
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine
   1      stalk         celery -- diced
   1                    onion -- finely diced
   1                    carrot -- finley diced
   1      large         potato -- finely diced
     1/2  cup           hot water
   1      16 oz. can    tomatoes -- chopped
   1      piece         bay leaf
     1/3  teaspoon      thyme
   1      teaspoon      salt
   1      dash          pepper
   1      8 ounce can   minced clams -- with liquid
Cook margarine, celery, onion, carrot and potato in 2 quart soup bowl 
or casserole for 5 minutes on high. Add hot water, tomatoes, bay 
leaf, thyme, salt and pepper. Stir. Cook 12 minutes, covered. Add 
clams with liquid. Cook 1 minute until steaming hot. 
Serves 6.
MC formatting and posted on FareShare 1-2000 by bobbi744@acd.net
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NOTES : This was delicious. I had 6.5 ounce cans of clams so used two.
                     *  Exported from  MasterCook  *
                              Meat Seasoning
Recipe By     : SOUTHERN LIVING 1998
Serving Size  : 1    Preparation Time :0:10
Categories    : Condiments/Seasonings            Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Salt
   2      Tablespoons   Garlic Powder
   2      Tablespoons   Ground Black Pepper
   1      Tablespoon    Ground White Pepper
   1      Tablespoon    Onion Powder
   1      Tablespoon    Paprika
     3/4  Teaspoon      Ground Red Pepper
     3/4  Teaspoon      Ground Cumin
Posted on Fare Share 1-1-2000 by Alaska Michael 
<mmclaughlin@micronet.net>
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                     *  Exported from  MasterCook  *
                        Meatless Cassoulet Au Vin
Recipe By     : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          dried small white navy beans -- rinsed & drained
  10      cloves        garlic -- peeled
   1      small         onion
   6                    whole cloves
   1      large         carrot -- cut into chunks
   1      medium        tomato -- diced
     1/2  pound         mushrooms -- chopped
   1      envelope      dry mushroom soup mix
   2      cups          dry white wine
   1                    bay leaf
   1      teaspoon      dried thyme leaves -- crushed
   1      teaspoon      salt
     1/2  teaspoon      pepper
In a large saucepan, bring navy beans, 6 cups of water, and garlic 
to a rolling boil.  Boil 2-3 minutes.  Turn off heat.  Let beans 
stand 1 hour; drain.
Stud onion with cloves.  In a large soup pot, place onion, drained
beans, carrot, tomato, mushrooms, mushroom soup mix, wine, 3 cups 
of water, bay leaf, and thyme.  Bring to a boil.  Cover, reduce heat 
to medium-low, and cook until beans are tender, 2-3 hours.  Season 
with salt & pepper.  Discard bay leaf.  Serve hot.
Posted on FareShare 1-2000  by Lyn Hillman <lhillman@na.ko.com>
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                     *  Exported from  MasterCook  *
                    Meaty Mushroom and Spinach Lasagna
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ground Beef                      Pasta/Noodles
                Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        lean ground beef
     1/2  cup           nonfat liquid egg substitute
     3/4  cup           Fat-free Parmesan cheese -- grated
   1      10 ounce pkg  frozen chopped spinach -- thawed & drained
   1      clove         garlic -- minced
     1/2  cup           onions -- finely chopped
   8      ounces        mushrooms -- sliced thin
   1      26 ounce jar  prepared spicy red-pepper pasta sauce -- *see Note
   6                    whole-wheat lasagna noodles -- cooked
   4      ounces        reduced-fat mozzarella cheese
                        vegetable oil spray
Brown lean ground beef in nonstick fry pan, cool. In Medium bowl, 
combine egg substitute, 1/2 cup of grated Parmesan cheese, spinach, 
garlic, onions and mushrooms. Add drained, cooled meat. Coat 9x9 inch 
pan or 11x7 inch pan with vegetable oil spray. Place 1/2 cup red-
pepper pasta sauce in bottom of pan. Top sauce with 2 cooked whole-
wheat lasagna noodles (cut to fit), followed by half the beef-
vegetable-egg mixture, 1/3 cup remaining red-pepper pasta sauce and 
1/3 of mozzarella cheese. Repeat this layer. Top dish with remaining 
lasagna noodles, red-pepper sauce and the rest of the mozzarella. 
Sprinkle with 1/4 cup grated Parmesan cheese. Bake, uncovered at 
350 F. for 45 minutes.
Makes 6 servings. 
Per serving: 373 calories, 29 g protein, 13 g fat, 5 g fiber, 31 g 
carbohydrate. (from magazine)
Source: "Family Circle Magazine, 9-14-99" 
MC formatting and posted on FareShare 1-2000 by "bobbi744@acd.net"
Per serving: 286 Calories (kcal); 6g Total Fat; (15% calories from 
fat); 33g Protein; 39g Carbohydrate; 22mg Cholesterol; 771mg Sodium 
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Vegetable; 
0 Fruit; 0 Fat; 1/2 Other Carbohydrates
                   - - - - - - - - - - - - - - - - - - 
NOTES : NOTES : Bobbie's Notes: I did not have a 9x9" baking pan 
available so used a 7 1/2x11" glass baking dish and this was perfect 
for this dish. I did not have to cut the noodles and it cut into 6 
servings very easily. 
This dish was exceptionally good and very healthy. 
* Classico makes this spicy red-pepper pasta sauce. 
                     *  Exported from  MasterCook  *
                        Mediterranean Grilled Lamb
Recipe By     : The American Diabetes Association's Flavorful Seasons Cookb
Serving Size  : 4    Preparation Time :0:00
Categories    : Diabetic                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  tablespoons   red onion -- minced
   1      tablespoon    olive oil -- plus 1 teaspoon
   2      tablespoons   balsamic vinegar -- plus 2 teaspoons
   2      cloves        garlic -- minced
   2      teaspoons     fresh basil -- minced
                        salt and pepper -- to taste
   4                    lamb chops -- (5 ounce)
Combine all ingredients except lamb chops, then add the lamb chops 
and marinate in the refrigerator at least 3-5 hours. Grill or broil 
the lamb chops until done as desired.
Per serving: calories 277, fat 14.9g, 50% calories from fat, 
cholesterol 101mg, protein 32.2g, carbohydrates 1.8g, fiber 0.2g, 
sodium 91mg.  Exchanges: 3 Lean Meat.
The recommended wines are: Cabernet Sauvignon, Merlot, or Pinot Noir.
Source: webmaster@MealsForYou.com Copyright  1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
Posted on FareShare 1-2000 by bobbi744@acd.net
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NOTES : Prep: 5 min, Marinate: 3:00, Cook: 10 min. 
                     *  Exported from  MasterCook  *
                               Mexican Rub
Recipe By     : SOUTHERN LIVING 1993
Serving Size  : 1    Preparation Time :0:05
Categories    : Condiments/Seasonings            Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Chili Powder
   1      Tablespoon    Onion Powder
   1      Tablespoon    Ground Cumin
   2      Teaspoons     Salt
   1 1/2  Teaspoons     Dried Oregano
   1      Teaspoon      Garlic Powder
   1      Teaspoon      Ground Red pepper
Combine all ingredients; store in an airtight container. Sprinkle on
chicken, ribs, or fish before grilling.
Posted on Fare Share 1-1-2000 by Alaska Michael 
<mmclaughlin@micronet.net>
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NOTES : Yield: 1/2 cup
                     *  Exported from  MasterCook  *
                             Midget Pot Roast
Recipe By     : Taste of Home Collectors Edition
Serving Size  : 2    Preparation Time :0:00
Categories    : Beef                             Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Beef Shanks
   3      Tablespoons   All-Purpose Flour
   1 1/2  Cups          Cold Water -- Divided
     1/2  Cup           Beef Broth
   1      Tablespoon    Dry Onion Soup Mix
   1      Clove         Garlic -- Minced
   1      Teaspoon      Worcestershire sauce
     1/4  Teaspoon      Dried Thyme
   1      Large         Potato -- Peeled and Cut in
                        -- Eighths
   2                    Carrots -- Cut 1 1/2 inch Chunk
   6                    Boiling Onions
                        Salt -- To Taste
                        Pepper -- To Taste
Sprinkle meat with 1 tbls. flour; place in a shallow 2 qt baking 
dish.  Mix 1 c. water, broth, soup mix, garlic, worcestershire sauce 
and thyme; pour over meat. Cover and bake at 325 for 1 1/2 hours. 
Turn meat; add potato, carrots and onions. Cover; return to oven for 
30-45 minutes or until meat and vegetables are tender. Remove meat 
and vegetables and keep warm. To prepare gravy, skim fat from pan 
juices. Measure 1 c. of the juices and place in a small saucepan. 
Combine remaining flour and cold water; stir into juices. Cook and 
stir until thickened and bubbly; cook and stir one minute longer. 
Season with salt and pepper. Serve with meat and vegetables.
Posted on Fare Share 1-1-2000 by Alaska Michael 
<mmclaughlin@micronet.net>
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                    *  Exported from  MasterCook  *
                      Moroccan Tuna With Herb Salsa
Recipe By     : http://www.diabetes.org/recipes
Serving Size  : 1    Preparation Time :0:00
Categories    : Diabetic                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    tuna steak -- (5-oz)
     1/2  teaspoon      extra-virgin olive oil
   1      small         lemon -- peeled seeded pith
                        -- removed and chopped
   1      small         lime -- peeled seeded pith
                        -- removed and chopped
   1      tablespoon    chopped green onions
   1      tablespoon    chopped fresh cilantro
   1      tablespoon    chopped fresh parsley
   3      tablespoons   unsweetened orange juice
     1/8  teaspoon      salt
   1      teaspoon      extra-virgin olive oil
   2      teaspoons     sugar
Set the oven to broil. Lightly coat the tuna steak with the olive 
oil and broil for about 3 to 5 minutes on each side, until the 
flesh is cooked through and flakes easily with a fork.
Combine the remaining ingredients, pour the salsa over the tuna 
steak, and serve.
The extra salsa may be stored for 2 to 3 days, covered, in the
refrigerator. It tastes great on broiled or baked chicken, too!
Exchanges: Lean Meat Exchange -- 4 Carbohydrate Exchange -- 2 
Calories -- 347 Calories from Fat -- 123 Total Fat -- 14g Saturated 
Fat -- 3g Cholesterol -- 52mg Sodium -- 339mg Carbohydrate -- 28g 
Dietary Fiber -- 5g Sugars -- 11g Protein -- 33g
Recipe for Friday, 4/24/98
If you don't have access to fresh tuna steaks, substitute drained, 
canned tuna and serve as a cold dish.
All recipes this week are from the cookbook Quick & Easy Diabetic 
Recipes for One, featuring appetizing single-serving dishes along 
with helpful meal planning, shopping, and food preparation tips for 
eating healthy on your own.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright  1998 American Diabetes Association
MC formatted using MC Buster 2.0d & SNT on 4/26/98 
Posted on FareShare 1-2000 by Roberta Banghart <bobbi744@acd.net>
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