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 -- July 2001 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Chicken and Artichoke Salad
Chocolate Zucchini Brownies
Chocolate-Tofu Fudge Brownies
Crustless Apple Pie
Cucumber and Yogurt Soup

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 *
                       Chicken and Artichoke Salad
Recipe By     :Carol Foster
Serving Size  : 4     Preparation Time :0:15
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  extra virgin olive oil -- plus
  2        tablespoons  extra virgin olive oil
  4                     skinless boneless chicken breast halves
  4          teaspoons  lemon juice
  1         tablespoon  Dijon mustard
  1 1/2      teaspoons  fresh tarragon -- minced
                        OR 1/2 teaspoon dried tarragon
  1 1/2      teaspoons  fresh oregano -- minced
                        OR 1/2 teaspoon dried oregano
  1       14 ounce can  artichoke hearts -- drained
                        and quartered
  6               cups  Boston lettuce -- torn
  2               cups  radicchio -- torn
     1/4           cup  grated Parmesan cheese
In a large skillet, heat 2 tablespoons oil over Medium-High heat until 
hot. Add chicken and cook, turning occasionally, until golden brown on 
both sides and white thoroughly but still moist, about 10 minutes. 
Transfer to a cutting board and let rest while preparing dressing.
In a large bowl, whisk together remaining 1/4 cup olive oil, lemon 
juice, mustard, tarragon and oregano. Cut chicken into 3/4" cubes. Add 
chicken, artichoke hearts, lettuce and radicchio to dressing. Toss 
until well blended. Divide all ingredients evenly among 4 plates. 
Sprinkle with Parmesan cheese and serve.
Makes 4 servings.
Source :   "365 Main-Course Salads # 32, p. 34"
S(MC formatting by):   "bobbi744@acd.net"
Start to Finish Time:   "0:25"
T(Cooking Time):   "0:10"
NOTES : Brightly colored radicchio and pale Boston lettuce highlight 
this lightly herbed, lemony salad of chicken breasts and artichoke 
hearts.
Contributed to the FareShare Gazette by Bobbie; 9 July 2001.
http://www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 401 Calories; 24g Fat (52.1% 
calories from fat); 34g Protein; 15g Carbohydrate; 7g Dietary Fiber; 
72mg Cholesterol; 320mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean 
Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                       Chocolate Zucchini Brownies
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     Eggs
  1 1/2           cups  Oil
  2               cups  Sugar
  2               cups  Flour
  2          teaspoons  Soda
  2          teaspoons  Cinnamon
  1           teaspoon  Salt
  4        tablespoons  Cocoa
  1           teaspoon  Vanilla
  3               cups  Grated zucchini
  1                cup  Chopped nuts
Beat together eggs, oil and sugar. Mix together the dry ingredients 
until smooth.
Mix all together well and spread into greased jelly roll pan. Bake at 
350 degrees for 25-30 minutes
Just Chocolate Recipes: http://www.justchocolaterecipes.com/index.htm
Contributed to the FareShare Gazette by Art; 10 July, 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 410 Calories; 27g Fat (57.5% 
calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
47mg Cholesterol; 149mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 5 Fat; 1 1/2 Other Carbohydrates.
NOTES : 
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net
                      * Exported from MasterCook *
                      Chocolate-Tofu Fudge Brownies
Recipe By     :Krystine's Healthy Gourmet Bakery Cookbook
Serving Size  : 12    Preparation Time :0:20
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter or margarine
     2/3           cup  unsweetened cocoa powder
  1                cup  mashed tofu
  2               cups  sugar
  1 1/4           cups  unbleached all-purpose flour
  1           teaspoon  baking powder
  1                cup  chopped walnuts
  1           teaspoon  vanilla extract
Preheat oven to 375F (190C). Spray an 8-inch square baking pan with 
vegetable oil spray.
In a medium saucepan, melt butter with cocoa. Remove from heat and 
whisk in, one at a time, tofu, fructose, flour, baking powder, walnuts 
and vanilla, mixing well after each addition.
Spread batter in prepared baking pan. Bake 30 to 40 minutes or until a 
wooden pick inserted in center comes out clean. Cool in pan on a wire 
rack.
Cut brownies into 12 rectangles.
Source : Krystine's Healthy Gourmet Bakery Cookbook
My notes:  I used the regular water-pack tofu and found that it came 
out crumbly instead of mashed. I mashed it like crazy and then mixed it 
in my stand mixer with the chocolate mixture for a very long time. I 
used canola margarine instead of butter. I also mixed the sugar in for 
a long time, trying to get it as smooth as possible. I added the 
vanilla next (her order seemed odd to me) and then mixed in the flour 
very little before putting the whole mess in the pan. These brownies 
came out fairly fudgy and the taste was good (not as good as my regular 
brownie recipe but good considering the dietary constraints).
Contributed to the FareShare Gazette by Laura; 9 July 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 272 Calories; 14g Fat (43.9% 
calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 
21mg Cholesterol; 120mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean 
Meat; 2 1/2 Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                           Crustless Apple Pie
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  sugar
     1/2           cup  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt
  1                     egg -- lightly beaten
  1           teaspoon  vanilla extract
  2               cups  sliced tart apples
                        such as Granny Smith
     1/2           cup  chopped pecans
Preheat the oven to 350 degrees.
Combine the sugar, flour, baking powder and salt in a medium mixing 
bowl and mix well. Stir in the egg and vanilla. Add the apples and 
pecans, stirring until mixed. Spoon into a buttered 10-inch deep-dish 
pie plate. Bake for 30 minutes or until the apples are tender. Serve 
with whipped cream, whipped topping or ice cream.
Yield: 6 servings
Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 
2 July 2001. 
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 214 Calories; 8g Fat (30.9% 
calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 
31mg Cholesterol; 180mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                         Cucumber and Yogurt Soup
Recipe By     :Chef Peter Kelly from Xavier's Restaurants
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     European cucumbers
  8             ounces  plain yogurt
  1                     lemon -- juice of
  1                cup  chicken stock
  1         tablespoon  chopped cilantro
                        crushed red pepper flakes -- optional
                        salt and pepper
Place bowls to chill in refrigerator.
Bring 4 quarts of water to a boil in medium pot.
Clean and chop the cilantro. (Reserve 4 nice sprigs for garnish).
Peel the cucumbers, cut them lengthwise in half and seed with a small 
spoon. Slice cucumbers horizontally.
When the water comes to a boil, place the cucumbers into the boiling 
water for 1 minute. Drain cucumbers into a colander and refresh them 
under running cold water.
Remove excess water by pressing cucumbers gently.
Place all ingredients in a blender and process until smooth and 
slightly thick. Strain into the chilled bowls and garnish with cilantro 
sprigs.
Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 29 July, 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 43 Calories; 2g Fat (39.0% 
calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 
7mg Cholesterol; 564mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 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!