Recipes Included On This Page Baby Carrots With Curry Sauce Baked Hash Browns -- Low Fat Baked Pork Chops with Dried Apples at The Point Banana Nut Muffins Barbecued Potatoes Bartlett Pear and Couscous Salad Berry Crisp Best Ever Casserole Black Cherry Chicken Blueberry And Almond Muffins Buttermilk Pecan Pancakes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baby Carrots With Curry Sauce Recipe By :Cooking Light, Jan/Feb 1995, page 108 Serving Size : 2 Preparation Time :0:08 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound baby carrots -- (4-inch) 2 tablespoons nonfat mayonnaise 1 Tablespoon nonfat sour cream 1/2 Teaspoon curry powder 1/2 Teaspoon skim milk 1/2 Teaspoon fresh lemon juice 1/2 Teaspoon honey Steam carrots, covered, 7 minutes or until crisp-tender; drain. Combine mayonnaise and next 5 ingredients in a saucepan; place over medium-low heat until hot, stirring occasionally. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 1g Fat (8.1% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve sauce with carrots. * Exported from MasterCook * Baked Hash Browns -- Low Fat Recipe By :Family Circle Tasty Low Fat Recipe Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 potatoes (600g/ 1 1/4 pound) olive oil Oven preheated to 200 degrees Celsius, (400 Fahrenheit) Cut potatoes in half and boil for 10 minutes, the potatoes will be just tender on the outside and firm in the centre. Remove from the pan, cool, then coarsely grate and divide into six portions. Using wet hands, shape into flat patties. Spray a non-stick baking tray lightly with oil. Arrange the hash browns on the tray, and spray lightly with olive oil. Bake for 20 minutes, turn and cook for 5-10 minutes, until crisp and golden. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. NOTES : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by L.Wright; 12 September, 2001. http://www.fareshare.net * Exported from MasterCook * Baked Pork Chops with Dried Apples at The Point Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried apples -- wedges or slices 4 cups water 2 tablespoons margarine or butter -- divided 4 pork loin or rib chops -- 1/2 inch thick 1/2 cup chicken broth 2 medium red potatoes -- sliced 1/8" thick 1 large carrot -- peeled and sliced thin 1 teaspoon fresh ginger -- diced fine 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Reconstitute dried apples by soaking in water for several hours. Heat oven to 350F. Heat 1 tablespoon of the margarine in a large oven-proof pan over medium heat until melted. Cook pork, turning once, until brown. Remove from pan. Add broth to pan and turn off heat, scraping bottom of pan to deglaze. Layer potatoes and carrots in the pan. Add back the pork chops and cover with the apples. Sprinkle the remaining ingredients over the apples, including a tablespoon of margarine or butter. Cover and bake about 45 minutes or until pork is no longer pink in center. Remove from oven and let stand covered for several minutes. Serve. Description: "Doris and I devised this recipe on September 20, 2001, based on some other recipes and what we had on hand." Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; trace Fat (1.7% calories from fat); 2g Protein; 55g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : You could use 3 medium unpeeled cooking apples, cored and cut into 1/2-inch rings, instead of the dried apples. This is a complete dinner and does not require any side dishes, unless you would like a salad with it. Formatted in MasterCook by Art. Contributed to the FareShare Gazette by Art; 22 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Muffins Recipe By :Terri Miles, Processor, Mission Mortgage Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb. margarine -- melted 1 2/3 cups sugar 2 eggs -- lightly beaten 4 large ripe bananas 1/4 tsp. vanilla 2 cups unbleached flour 1 tsp. baking powder 1 tsp. baking soda 1/8 tsp. salt 1/4 cup sour cream 1 cup walnut pieces Preheat oven to 350°F. Lightly grease a muffin pan or fill muffin cups with paper liners. In a large mixing bowl, combine margarine, sugar and eggs. Cream at low speed until light and fluffy. Place bananas and vanilla in a food processor and purée. Add the purée to the creamed mixture and beat to incorporate. Add sour cream and walnuts; beat until well blended. Fill the muffin cups 3/4 full and bake for 20-25 minutes or until a toothpick tests done. Source : "Cookin' with Mission and Friends 1999" S(Formatted / Posted by Dee): "Lively50@aol.com" Copyright : "1999 Cookbook Publishers, Inc." NOTES : Yield: 18-24 (2 1/2 inch) muffins Contributed to the FareShare Gazette by Dee; 24 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 8g Fat (45.2% calories from fat); 2g Protein; 21g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
	* Exported from MasterCook * Barbecued Potatoes Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T melted margarine 1 T honey 2 tsp chili powder 1/4 tsp garlic powder 1/8 tsp pepper 3 medium baking potatoes cut into 1/2 inch slices Combine all ingredients except potatoes. Toss potatoes in mixture to coat then spread on a lightly greased jelly roll pan. Bake at 425 degrees for 20 minutes. Contributed to the FareShare Gazette by Sandy; 4 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 894 Calories; 61g Fat (58.9% calories from fat); 1g Protein; 95g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 735mg Sodium. Exchanges: 0 Grain(Starch); 12 Fat; 6 Other Carbohydrates. * Exported from MasterCook * Bartlett Pear and Couscous Salad Recipe By :Associated Press Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 tablespoon butter 1 10 ounce pkg. plain couscous 2 ripe Bartlett pears -- cored quartered -- thinly sliced [2 to 3] 4 slices bacon -- cooked crisp, crumbled 2 green onions -- sliced 1 cup fresh spinach -- chopped 1/2 cup red bell pepper -- chopped 1/4 cup slivered almonds -- toasted For the Dressing: 1/3 cup vegetable oil 1/3 cup unseasoned rice vinegar 2 tablespoons soy sauce 2 tablespoons dry sherry 2 tablespoons sugar 2 teaspoons sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder In a medium saucepan, bring water and butter to a boil. Stir in couscous; cover, remove from heat and let stand 5 minutes. Fluff with a fork and chill well. Add pears, bacon, green onions, spinach, bell pepper and toasted almonds to chilled couscous. In a small bowl, whisk together all dressing ingredients and pour over salad, tossing to mix well. Cover and refrigerate until well chilled, at least 1 hour. Source : "Lansing State Journal, 8-30-2001" S(MC formatting by): "bobbi744@acd.net" NOTES : The sweetness and texture of pears add a wonderful contrast to the bacon, couscous and spinach in this salad. If you wish, you can toss in shredded chicken to turn the salad into a main-dish meal. Contributed to the FareShare Gazette by Bobbie; 1 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 21g Fat (81.6% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Berry Crisp Recipe By :Jackie Bowler Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 4 cups strawberries -- quartered 2 cups blueberries 1/2 cup sugar 1/3 cup flour 1 teaspoon lemon peel -- grated 1 teaspoon fresh ginger -- grated TOPPING: 1/2 cup rolled oats 1/4 cup flour 1/4 cup light brown sugar -- packed 2 tablespoons honey 1 tablespoon butter -- softened 1/2 teaspoon salt Preheat oven to 350°F. For filling, combine strawberries, blueberries,granulated sugar, flour, zest and ginger. Let stand 10 minutes. For topping, in bowl with fingers mix together oats, flour, brown sugar, honey, butter and salt until crumbly. Spoon fruit mixture into 1 1/2 quart baking dish. Sprinkle with oat mixture. Bake 35-40 minutes until fruit is bubbling and topping is golden brown. Cool slightly before serving. Source : "http://www.eat-low-fat.com/archives" S(Reposted by Dee): "Lively50@aol.com" Contributed to the FareShare Gazette by Dee; 13 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 3g Fat (10.1% calories from fat); 3g Protein; 56g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 204mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1 Fruit; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Best Ever Casserole Recipe By :Margaret Bartlett Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 potatoes -- peeled and cubed 2 onions -- sliced 12 ounces canned corned beef -- diced 3 hard-boiled eggs -- sliced 1 cup evaporated milk 1 cup reserved potato liquid 4 tablespoons melted butter 4 tablespoons flour 1 cup shredded Cheddar cheese Cook potatoes and onions together until potatoes are tender. Drain, reserving the liquid. Place in buttered casserole, alternately with corned beef and egg slices. Mix evaporated milk and reserved potato liquid. Mix melted butter and flour and cook over low heat for three minutes. Gradually stir in milk/potato liquid. Remove from heat and stir in Cheddar cheese, stirring until melted. Pour cheese mixture over potato mixture. Cover with buttered bread crumbs and bake in 350º oven until bubbling and browned, about 45 minutes. Contributed to the FareShare Gazette by Jennie; 7 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 20g Fat (50.5% calories from fat); 14g Protein; 30g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.
	* Exported from MasterCook * Black Cherry Chicken Recipe By : 365 Ways to Cook Chicken Serving Size : 4 Preparation Time :0:45 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 2 cups black cherries (canned or frozen) -- no sugar added 1 tablespoon Worcestershire sauce 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon dry sherry 1/2 cup onion -- chopped 1/4 cup raisins 2 teaspoons cornstarch 1/4 cup water Preheat broiler. Place chicken breasts on broiler rack and broil 3 minutes a side, until browned. Transfer to an 8 x 8 x 2-inch baking dish. In a blender or food processor, combine 1 cup of the cherries, Worcestershire sauce, brown sugar, garlic powder, and sherry. Process until pureed. Pour into a small saucepan; add onion, raisins, and cornstarch mixture (cornstarch dissolved in 1/4 cup water). Cook, stirring occasionally, over med-high heat until mixture thickens. Pour cherry sauce over chicken breasts. Add remaining cherries. Turn oven heat to 350 degrees and bake 30 min. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 2g Fat (8.0% calories from fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Other Carbohydrates. NOTES : I cooked the chicken in the microwave instead of the broiler. There was plenty of sauce...could use 5 chicken halves Contributed to the FareShare Gazette by Dee; 13 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry And Almond Muffins Recipe By :Family Circle Tasty Low Fat Recipes Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self raising flour -- (250g/8 oz) 1/4 cup caster sugar -- (50 mL) [very fine granulated sugar] 1 cup skim milk 1 egg -- lightly beaten 1 teaspoon vanilla extract -- (5 mL) 2 tablespoons melted polyunsaturated margarine -- (30 mL) 1/2 pound fresh blueberries -- (200 g) 1 tablespoon demerara sugar -- (15 mL) 1 ounce chopped almonds -- (30 grams) All the muffin recipes from this book are cooked in 200 degrees celcius ovens or for your guys over there (400 F/Gas 6), with a light spray of cooking oil in the muffin tins. Sift 2 cups (250g/8 oz) self raising flour (cake flour) into a large bowl. Stir in 1/4 cup caster sugar and make well in centre. In a jug, combine 1 cup skim milk, 1 lightly beaten egg, 1 teaspoon vanilla essence and 2 tablespoons melted polyunsaturated margarine. Pour into the dry ingredients and stir with a large metal spoon until just combined. The mixture will look lumpy. Do not overmix. Quickly stir through 200 g fresh blueberries. Spoon into the tin and sprinkle with 1 tablespoon demerara sugar combined with 30g chopped almonds. Bake for 18 mins or until golden. Leave in tin for 5 mins before turning onto a wire rack to cool. (Frozen blueberries can be used, add them at the last moment while still frozen) Source : Family Circle Tasty Low Fat Recipes MC format by Hallie. Contributed to the FareShare Gazette by Leanne; 28 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; 2g Fat (39.1% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Buttermilk Pecan Pancakes Recipe By : Taste of Home Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs -- separated 3 tablespoons Butter or margarine -- melted 1 1/2 cups Flour 1/2 cup Chopped pecans 1 tablespoon Sugar 1 teaspoon Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1 2/3 cups Buttermilk In a bowl, beat the egg yolks and butter. Combine flour, pecans (may use 1 cup pecans), sugar, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brow Converted by MC_Buster. Contributed to the FareShare Gazette by Robert; 17 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 6g Fat (46.4% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 235mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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.