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FareShare Gazette Recipes-- July 2000 - M's

 

 

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Recipes Included On This Page

Mango Mousse
Mexican Bean Dip (From Down Under)
Mile High Blueberry Muffins
Mixed Grain Pilaf
Mustard Sauce (From Down Under)

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* Exported from MasterCook *
                               Mango Mousse
Recipe By     :Woman's Day Magazine
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9                  g  sachet low kilojoule orange and mango
                        flavored
                        jelly crystals
  1                cup  boiling water
  2                     mangoes, chopped
  1         tablespoon  caster sugar
  1       200 g carton  low fat plain yogurt
                        fresh fruit and mint sprigs to decorate
Sprinkle jelly crystals over boiling water in a heatproof bowl, stir 
until dissolved, refrigerate jelly until the consistency of unbeaten 
egg white. Blend mangoes, sugar and yogurt until smooth, gently stir 
in jelly.
Divide mixture evenly between four glasses (2/3 cup capacity). 
Refrigerate for several hours or overnight. Decorate with fruit and 
mint sprigs.
Approx. 420 kj per serve.
REFERENCE:
Low kilojoule = low calorie
1 kilojoule = 0.239 kilocalories
1 kilocalorie = 1000 calories = 4.184 kilojoules
Therefore: 420kj = 420 x 0.239 = 100.38 kilocalories (calories)
<G> Hallie
Contributed to FareShare by L. Wright
Leanne**Recipes**<lulu1964zulu@hotmail.com>
1 July, 2000  Saturday
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                    Mexican Bean Dip (From Down Under)
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1          425 g tin  baked beans
     1/2           cup  grated tasty cheese
  1               teas  salt
  1               teas  chili powder
  2               teas  vinegar
  2               teas  Worcestershire sauce
  2             cloves  garlic, crushed
  1               dash  cayenne pepper
Mix altogether in blender and serve with corn chips.
Contributed to FareShare by Leanne Wright
Leanne**Mexican Bean Dip**<lulu1964zulu@hotmail.com>
24 July, 2000  Monday
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 408 Calories (kcal); 2g Total Fat; (3% calories from 
fat); 21g Protein; 90g Carbohydrate; 0mg Cholesterol; 1834mg Sodium
Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                       Mile High Blueberry Muffins
Recipe By     :ilenwar@starnet.com (TNT)
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  unbleached flour
     3/4           cup  sugar
  2          teaspoons  baking powder
  1           teaspoon  baking soda
     1/2           cup  butter
  1                cup  plain yogurt -- at room temperature
  2                     eggs -- slightly beaten
  1           teaspoon  vanilla extract
  1 1/2           cups  blueberries
Preheat oven to 400.  Generously grease muffin pans, or use paper 
liners.
In a large bowl mix flour, sugar, baking powder & baking soda. Cut in 
butter using a pastry blender or a fork, until mixture resembles fine 
crumbs.
In a small bowl, stir yogurt until creamy. Blend in eggs & vanilla 
extract. Pour all at once into flour mixture and stir until flour 
mixture is moistened.
Do NOT over stir. Gently fold in blueberries.
Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of 
the muffins with a bit of additional sugar. Bake for 15 - 20 minutes, 
or until golden brown.  Remove from pans immediately. Serve warm.
Message From DmstcEngr@aol.com to The TNT Recipes List.
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 235 Calories (kcal); 9g Total Fat; (34% calories from 
fat); 4g Protein; 35g Carbohydrate; 54mg Cholesterol; 284mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 1 Other Carbohydrates
NOTES : I agree. This is a great recipe. I only made a half batch to 
use up a few blueberries and got 10 muffins. They had a very fresh 
lovely flavor.
* Exported from MasterCook *
                            Mixed Grain Pilaf
Recipe By     :Picnics & Tailgate Parties; Sunset; 1982
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  slivered almonds
  4        tablespoons  butter or margarine
  1              large  onion -- chopped
  1              large  carrot -- shredded
  1                     garlic clove -- minced
                        or pressed
     1/3           cup  chopped parsley
     1/3           cup  barley
     1/3           cup  brown rice
     1/3           cup  bulgur [or cracked wheat]
  2 1/2           cups  beef broth
                        or chicken broth
     1/4           cup  dry sherry -- or water
     3/4      teaspoon  dried oregano
                        or Italian seasoning
                        Salt and pepper
Spread the almonds in a shallow pan and toast in a 350F oven for about 
8 minutes or until golden brown. Cool completely and place in a 
plastic bag until ready to serve.
Melt the butter or margarine in a 3-quart saucepan; add the onion, 
carrot, garlic and parsley. Cook over medium heat, stirring 
frequently, until the onion is soft. Add the barley, rice and bulgar. 
Cook and stir until the grains are lightly browned. Stir in the broth, 
sherry and spices. Cover, reduce the heat and simmer until the grains 
are tender. This will take 45 to 55 minutes.
Remove pan from the heat and let stand, still covered, for 10 minutes. 
Season to taste with salt and pepper.
To serve hot, wrap in foil (shiny side in) then either place it in an 
insulated or quilted carrying bag or wrap it in 6 to 8 layers of 
newspaper, tie with a string and place it in a box you can close. To 
serve warm, wrap it in foil and carry it in a picnic basket or other 
similar container.
To serve cold, refrigerate the dish until completely chilled through, 
wrap in foil and place it in a cooler with ice or ice packs.
Garnish with the toasted slivered almonds.
According to the book, pilafs travel well; this version of pilaf has a 
nutty flavour and a distinctive, chewy texture.
From Picnics & Tailgate Parties; a Sunset book; 1982; 
ISBN 0-376-02536-0. 
                          - - - - - - - - - - - - - - - - - - - 
Per serving: 255 Calories (kcal); 12g Total Fat; (41% calories from 
fat); 9g Protein; 27g Carbohydrate; 21mg Cholesterol; 622mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
0 Fruit; 2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                     Mustard Sauce (From Down Under)
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
  2               teas  mustard
  3               teas  sugar
     1/4           cup  vinegar
     1/4           cup  stock from meat
Put all in saucepan, beat well over heat until thick, do not boil. 
Serve with cold meats.
Contributed to FareShare by Leanne Wright
Leanne**Mustard Sauce**<lulu1964zulu@hotmail.com>
24 July, 2000  Monday
                         - - - - - - - - - - - - - - - - - - - 
Per serving: 74 Calories (kcal); 4g Total Fat; (50% calories from 
fat); 5g Protein; 4g Carbohydrate; 187mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates

 

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