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FareShare Gazette Recipes --February 2000 - C's (Page 1)

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Recipes Included On This Page

Carrot Stuffed Twice-Baked Potatoes
Cheese Squares
Chicken Leg Quarters and Potatoes by Bright
Chicken Stroganoff DG

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                     *  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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