Recipes Included On This Page Sage Dressing For Chicken Sage Pot Roast (Diabetic) Shrimp, Chicken and Smoked Sausage Louisiana Skeleton Bone Biscuits Skeleton Bones (Cookies) Slime Rickey Smothered Fig Pudding Snowy Vanilla Pecan Crescents Return to This Recipe List
	* Exported from MasterCook * Sage Dressing For Chicken Recipe By :Taste of Home Magazine, December/January 1994, Page 41 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unseasoned dry bread cubes 1/2 cup chopped onion 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh sage 1 egg -- beaten 3/4 cup chicken broth 1 roasting chicken -- (3 to 4 pounds) melted butter or margarine -- optional In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375 degrees for 1 3/4 - 2 1/4 hours or until juices run clear. Baste several times with pan juices or butter. prepare gravy if desired. Diabetic Exchanges: One serving (prepared with egg substitute and low- sodium chicken broth, without butter or margarine, and skin removed after baking) equals 4 lean meat, 2 starch, 1 vegetable; also, 359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm protein, 8 gm fat. Contributed to the FareShare Gazette by Ruth; 23 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sage Pot Roast (Diabetic) Recipe By :Taste of Home Magazine, December/January 1994, Page 41 Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lean boneless beef chuck roast -- (about 5 lbs) 1 tablespoon cooking oil 2 teaspoons rubbed dried sage 1/2 teaspoon salt -- optional 1/4 teaspoon pepper 1 cup beef broth 6 medium red potatoes -- cut in half 4 carrots -- cut into 2" pieces 2 medium onions -- quartered 5 teaspoons cornstarch 1/4 cup water In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 325 degrees for 2 1/2 hours. Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast. Diabetic Exchanges: One serving (prepared with low-sodium beef broth and without added salt) equals 3 lean meat, 1 starch, 1 vegetable; also, 301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat. Contributed to the FareShare Gazette by Ruth; 23 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp, Chicken and Smoked Sausage Louisiana Recipe By :Swift House Inn, Middlebury, Vermont Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Kielbasa -- sliced thinly 2 tablespoons olive oil 1 large onion -- chopped 1 large green pepper -- chopped 5 ribs celery -- chopped 2 tablespoons olive oil 1 garlic clove -- minced 1 hot jalapeño pepper -- seeded and minced 1 tablespoon oregano 1 tablespoon chili powder 1 tablespoon cumin Salt 1 can whole peeled tomatoes -- (28 ounce) drained (reserve liquid) 16 large shrimp -- cleaned and shelled [1 pound] 4 boneless chicken breasts -- cubed 2 tablespoons olive oil 4 cups cooked brown natural rice Sauté Kielbasa in two tablespoons of oil until brown; set aside. Sauté onion, green pepper, and celery in two tablespoons of oil for five minutes or until soft. Add garlic, hot pepper, oregano, chili powder, cumin and salt; sauté another minute. Add tomatoes and reserved Kielbasa. Stir, adding some of the reserved tomato liquid if needed. Set aside until ready to serve. (Can be made ahead to this point early in the day and reheated just before sautéing shrimp and chicken.) Sauté shrimp and chicken in two tablespoons olive oil until just cooked, about five minutes and stir into the hot Kielbasa mixture. Serve over steamed brown rice. S(MC Format by Art) Per serving: 382 Calories (kcal); 35g Total Fat; (80% calories from fat); 11g Protein; 7g Carbohydrate; 51mg Cholesterol; 859mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates From the Desk of Art Guyer In Kitty Hawk, NC Join the FareShare Recipe Gazette; <http://fareshare.net> Contributed to the FareShare Gazette by Art; 7 October 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skeleton Bone Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon grated orange peel 1 3/4 cups sugar 1/2 teaspoon baking powder 1 3/4 cup flour 1 1/2 cups salted almonds -- slivered or chopped With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly blended. Cover and chill until firm enough to handle, at least an hour or up to a day. Lightly flour your hands and pinch off a three-tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch (20 cm) long rope. Cut rope in half; roll each half out again to 8 inches (20 cm). Fold an inch of each end back onto rope and pinch ends to make bone shapes. Repeat to shape all the dough. Place bones an inch apart on a buttered and flour-dusted baking sheets. Bake in a 325F (165C) for about 20 minutes oven until cookies are lightly browned on bottoms. <http://aarielsworld.hypermart.net/dailyrecipe.htm> MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 23 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skeleton Bones (Cookies) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lg Egg whites 1 3/4 c Sugar 1 t Grated orange peel 1/2 t Baking powder 1 1/2 c Salted almonds 1 3/4 c Flour With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends. Bake at 325 for 7-10 minutes. Watch carefully. From http://www.garvick.com/recipes/meal-master.htm?adm. Posted by Pat Evans Per serving: 371 Calories (kcal); trace Total Fat; (0% calories from fat); 6g Protein; 87g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Slime Rickey Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pk Lime gelatin -- (3-oz. size) 1 1/4 c Water, boiling 6 oz Frozen limeade 2 c Water Green food coloring 10 oz Club soda or seltzer Combine gelatin with boiling water. Stir until gelatin has dissolved. Pour into 9"-square pan and chill until firm, about 3 hours. In a large pitcher, combine limeade, remaining water and enough food coloring to turn the drink bright green, about 5 drops. Chill. Use a cookie cutter to cut out shapes from gelatin, or cut into strips. Add club soda to limeade just before serving. Serve over ice with a gelatin shape in each glass. From http://www.garvick.com/recipes/meal-master.htm?adm. Posted by Pat Evans Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smothered Fig Pudding Recipe By :The New Cookbook; 1905 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 1 cup sugar 2 eggs -- well beaten 2 tablespoons butter -- * 2 tablespoons cornstarch -- ** 1 teaspoon vanilla -- or to taste Figs -- finely chopped *** Whipped dessert topping * This is an old recipe and called for "a bit of butter the size of an egg" ** The North American "cornstarch" is equivalent to the "cornflour" of Britain, Australia and New Zealand. *** No quantity is given for the figs so you will just have to use more or less according to what you have and/or what you like. Dissolve the cornstarch in a little cold milk. Combine all of the ingredients except the vanilla and figs in the top of a double boiler. Cook, stirring constantly until it thickens (you are making a custard). Add the vanilla flavouring. Place a layer of the finely chopped figs in an attractive dish. Spread a layer of the custard over this. Continue alternating layers of figs and custard until the dish is full, topping with a custard layer. Chill in the refrigerator until serving time. Serve cold, topped with whipped cream or your favourite whipped topping. The recipe suggests that preserved ginger used instead of figs is also good. This is another very simple recipe from a cookbook that belonged to my great-grandmother; "The New Cookbook, a volume of tried, tested and proven recipes" by The Ladies of Toronto and other cities and towns; published in 1905 by Musson Books. MC formatted and contributed to the FareShare Gazette by Hallie; 3 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snowy Vanilla Pecan Crescents Recipe By :Enduring Harvests: A Treasury by E. Barrie Kavash Serving Size : 36 Preparation Time :0:15 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup powdered sugar -- divided 2 sticks fat-reduced margarine -- suitable for baking [must have 60-70% fat] -- such as Imperial(r) or Fleischmann's(r) 1/4 teaspoon salt -- (optional) 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/4 cups rolled oats 1/2 cup finely chopped pecans Preheat oven to 325°F. In a large bowl, cream half of the sugar into the margarine then add the salt and vanilla extract, blending well. Next add the flour, oats and nuts; blend thoroughly. Place dough by the tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents. Source : This recipe is from "Enduring Harvests: A Treasury of Native American Foods For Every Season" by E. Barrie Kavash (The Globe Pequot Press, 1995). It was contributed by Marilyn Helton, Editor, Cinnamon Hearts Newsletter. Servings : 36 cookies Nutritional Information Per Serving: 75 Calories; 4 gm Fat; 9 gm Carbohydrates; 0mg Cholesterol; 50 mg Sodium; 3mg Calcium Exchanges : 1 Bread; 1 Fat Notes : The generosity and sweetness of Pueblo foods at Christmas time is embodied in this recipe. Prep Time: 15 minutes; Cost: $; Difficulty Level: 2 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.