Recipes Included On This Page Carrot Stuffed Twice-Baked Potatoes Cheese Squares Chicken Leg Quarters and Potatoes by Bright Chicken Stroganoff DG Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrot Stuffed Twice-Baked Potatoes Recipe By : Associated Press, Lansing State Journal Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium baking potatoes -- 6 ounces each 1 1/2 cups carrots -- peeled/thinly sliced 1/4 cup nonfat sour cream 1 teaspoon salt 1/4 teaspoon pepper 1 pinch nutmeg -- grated 2 teaspoons butter -- melted Preheat oven to 450°. Scrub potatoes well and dry. Pierce with a fork in several places. Place potatoes on oven rack. Bake in 450 ° oven for 50-55 minutes, or until tender. In a large saucepan, cook carrots in boiling water to cover until very tender 15-20 minutes. Drain, reserving cooking water. Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4" thick shell. Place potatoes and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1-2 Tbsp. of reserved cooking water. Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip. Place potatoes in a shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake in a 450 ° oven for 10-12 minutes, or until potatoes are heated through. Per serving: 183 calories, 5 mg. cholesterol, 2 g. fat. Lansing State Journal, Associated Press Recipe from Phyllis Kohn's 365 Delicious Low-Fat Recipes. MC formatting by bobbi744@acd.net Roberta Banghart**Pork Roast and Carrot Stuffed Potatoes** Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : This made a huge amount of filling so the potatoes were really heaped with filling. I did not use butter, but used ICBINB spray. Yummy. We served this with Roast Pork Loin and green peas. * Exported from MasterCook * Cheese Squares Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen eggs 1 pkg. cheddar cheese 1 pkg. Monterrey jack cheese jalapeno peppers(*) sliced Cover bottom of 9X13 inch pan with jalapenos.Grate both cheeses and put on top of jalapenos.Beat eggs and pour over cheese. Bake at 350 until firm (about 1 hour).Let cool and then cut into squares. Can be served hot or cold. (*olives may be used instead if desired) Nyalae**Cheese Squares**Nyalae@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Leg Quarters and Potatoes by Bright Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil for browning 3 chicken leg quarters 4 small potatoes -- sliced 2 cups chicken stock On my way home tonight I stopped at my favorite grocers and bought 10 lbs of chicken leg quarters ($.28 lb). At home I browned three quarters in a skillet. While they were browning, I sliced some potatoes (4, small) on the mandolin. I put the potato slices in the skillet, browned them slightly, put the chicken back in along with about 2 cups of chicken stock. Simmered until done and served with spinach for the adults and peas for the kid. There wasn't any left when I went back for seconds. Serves 3 Bright Larkin**Chicken Leg Quarters and Potatoes**bright@twave.net Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Stroganoff DG Recipe By : Doris Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- divided 1 medium sweet onion -- thinly sliced 4 cups fresh mushrooms -- sliced 2 boned and skinned chicken breast halves -- sliced 1/4" thick 16 ounces sour cream garlic pepper -- to taste wild rice Heat large pan; add 1 tablespoon oil and bring to cooking temperature. Saute onion until it begins to sweat. Add mushrooms and cook for a few minutes. Remove vegetables from pan and set aside. Add another tablespoon of olive oil and bring to cooking temperature. Add the chicken and cook, turning, until browned. Return vegetables to pan and fold ingredients until well mixed. Add sour cream and cook until hot, stirring frequently. Season with garlic pepper to taste. Serve with or over wild rice. Art Guyer **Chicken Stroganoff** Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - -

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