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FareShare Gazette Recipes --December 2000 - R's

 

 

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Rice and Broccoli Casserole
Roasted Capsicum and Feta Muffins

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                      * Exported from MasterCook *
                       Rice and Broccoli Casserole
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  long-grain rice
  3               cups  chicken broth
  2           packages  chopped broccoli
     3/4           cup  chopped onion
     3/4           cup  mushrooms
     1/4           cup  butter
     1/2           cup  flour
  1                cup  evaporated milk
  3               cups  chicken broth
                        salt and pepper
Cook the rice in the chicken broth, set aside.  Thaw broccoli.
In a skillet, melt the butter and sautÚ the onion and mushrooms. 
Blend the flour with the evaporated milk, stir in the chicken broth, 
cook together until thickened,  add salt and pepper to taste.  Mix 
together with onions and mushrooms.  Mix broccoli with rice, place in 
large buttered casserole, pour sauce over, top with crumbs and bake 
uncovered in a 350║ oven for 45 minutes.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 194 Calories (kcal); 6g Total Fat; (29% calories from 
fat); 7g Protein; 27g Carbohydrate; 17mg Cholesterol; 449mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 
0 Fruit; 1 Fat; 0 Other Carbohydrates
                     * Exported from MasterCook *
                    Roasted Capsicum and Feta Muffins
Recipe By     :Pizzas and Snacks; Australian Women's Weekly; 1998
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  red bell pepper -- (200 g)
  1             medium  yellow bell pepper -- (200 g)
  2 1/2           cups  self-rising flour -- (375 g)
  100            grams  feta cheese -- chopped
                        [about 3 1/4 ounces]
     1/2           cup  grated parmesan cheese -- (40 g)
  90             grams  butter -- melted [3 ounces]
  1                     egg -- lightly beaten
  1                cup  milk -- (250 mL)
  1         tablespoon  chopped fresh rosemary -- (20 mL)
     1/2      teaspoon  ground black pepper -- (2 mL)
  1         tablespoon  sesame seeds -- (20 mL)
Preheat oven to moderately hot (400-425F / 200-210C). Grease a 6-hole 
"Texas" (3/4 cup / 180 mL) muffin pan.
Quarter the peppers; remove the seeds and membranes.  Roast under a 
grill or in a very hot oven, skin-side up, until the skin blisters 
and blackens. Cover the pieces in paper for 5 minutes; remove the 
skin.  Chop roughly.
Sift the flour into a large bowl; stir in the peppers, cheeses, 
butter, egg, milk, rosemary and pepper.
Divide the mixture among the prepared muffin cups. Sprinkle the 
sesame seeds over the tops.
Bake in preheated oven for about 30 minutes.
From Pizzas and Snacks in the Make It Tonight series of cook booklets 
by The Australian Women's Weekly; 1998; ISBN 1-86396-097 X
MC formatted by Hallie. Untried.
Hallie**Recipe: Roasted Capsicum and Feta Muffins
Contributed to the FareShare Gazette by Hallie; 31 December, 2000.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 422 Calories (kcal); 21g Total Fat; (45% calories from 
fat); 13g Protein; 45g Carbohydrate; 90mg Cholesterol; 1126mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 
0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

 

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