Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- April 2001 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Rice Salad
Roasted Vegetable Lasagna

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                                Rice Salad
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5               cups  chicken stock
  5               cups  minute rice
  3       6 ounce jars  artichoke hearts
  5                     green onions -- chopped
  1        4 ounce jar  green olives
  1                     green pepper -- chopped
  3             stalks  celery -- chopped
     1/2           cup  parsley -- chopped
  1           teaspoon  curry powder
  1           teaspoon  salt
  1           teaspoon  pepper
  2               cups  mayonnaise
Bring the stock to a boil, stir in the rice, remove from the heat, cover 
and set aside.
Drain the artichokes and chop. Mix the onions, olives, green pepper, 
celery and parsley set aside.
Mix the mayonnaise, curry powder, salt and pepper then mix with the rice 
and other ingredients.
Chill well before serving.
Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 
3 April, 2001.
Year 4 Volume 04 Number 03
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 3748 Calories (kcal); 389g Total Fat; (87% calories from 
fat); 32g Protein; 91g Carbohydrate; 154mg Cholesterol; 16980mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 
1/2 Fruit; 34 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                        Roasted Vegetable Lasagna
Recipe By     :Gourmet
Serving Size  : 8     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            pieces  lasagna noodles -- uncooked
                        vegetable cooking spray
  8             ounces  mushrooms -- halved
  2                     zucchini
                        or yellow squash -- halved
                        and sliced
  2                     yellow or red bell peppers -- cut in 
                         1" pieces  
  1              small  red onion -- cut in 
                         1" pieces  
  1           teaspoon  olive oil
  2        tablespoons  balsamic vinegar
  2             cloves  garlic -- minced
     1/2      teaspoon  rosemary -- crushed
  26            ounces  spaghetti sauce -- fat free
  15            ounces  ricotta cheese, part skim milk
  10            ounces  frozen chopped spinach -- squeezed dry
  1              large  egg white
     1/4      teaspoon  hot red pepper flakes
  1                cup  mozzarella cheese, part skim milk -- shredded
     1/4           cup  Parmesan cheese
Cook lasagna noodles.
Heat oven to 425F.
Coat a shallow metal m\roasting pan with cooking spray.
Mix together the vinegar, oil, garlic and rosemary. Mix mushrooms, 
squash, peppers and onion, toss with vinegar mixture. Place in roasting 
pan and bake for 15 minutes. Toss and continue baking 8 to 10 minutes 
longer or until vegetables are browned and tender.
Spoon 1 cup spaghetti sauce over bottom of 13 x 9 baking dish. Arrange 4 
pieces of lasagna over sauce. Cover lasagna with 1 cup sauce.
In a medium bowl combine ricotta cheese, egg white, spinach and red 
pepper flakes. Drop half the cheese mixture by spoonful over sauce. 
Arrange half the roasted vegetables between spoonful of cheese mixture. 
Arrange another 4 pieces of lasagna, pressing lightly, top with sauce. 
Repeat layering with remaining cheese and vegetables, 4 pieces of lasagna 
and remaining sauce.
Reduce oven temperature to 375F.
Cover lasagna with foil, bake 45 minutes. Uncover; sprinkle with 
mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or 
until cheese is melted. Let stand at least 10 minutes before serving.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>;
15 April, 2001.
Year 4 Volume 04 Number 15
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 737 Calories (kcal); 15g Total Fat; (17% calories from fat); 
32g Protein; 120g Carbohydrate; 26mg Cholesterol; 690mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 
0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

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.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!