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FareShare Gazette Recipes -- December 2001 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Caramel Chocolate Chip Bars
Carrot Apricot Muffins
Cherry Chewbilees (Bars)
Chocolate Macaroon Cookies
Chocolate Pinto Brownies
Christmas Chocolate Coconut Macaroons
Cinnamon Chip Apple Cookies
Citrus Peanut Dressing
Coconut and Pepper Seared Tuna
Cookie Cups
Corn Syrup Information
Cranberry Black Walnut Biscotti
Creamy Italian Chicken Fettuccine

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FareShare Gazette Recipes.

                      * Exported from MasterCook *
                       Caramel Chocolate Chip Bars
Recipe By     :Duncan Hines Caramel Cake Mix Box
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pkg.  Caramel Flavored Cake Mix
  2                     eggs
     1/4           cup  water
     1/4           cup  firmly packed light brown sugar
     1/4           cup  shortening -- softened butter OR
                        softened margarine
  1                cup  semisweet chocolate chips
Preheat oven to 375 F. Grease 9x13x2" pan
Combine cake mix, eggs, water, brown sugar and shortening in large bowl. 
Stir until well blended. Mixture will be thick. Stir in chocolate chips. 
Spread in greased pan.
Bake at 375 F. for 24-27 minutes or until toothpick inserted in center 
comes out clean. Cool completely in pan. Cut into bars.
Toppings (optional) Bars are especially good when frosted with Caramel 
Flavor or Chocolate Frosting. Sprinkle with brickle chips or chopped 
nuts, if desired.
Source :   "Duncan Hines Caramel Cake Mix Box"
S(MC formatting by):   "bobbi744@attbi.com"
NOTES : These were incredibly good. The best of the Christmas '99 
goodies.
Contributed to the FareShare Gazette by Bobbie; 13 December, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 66 Calories; 5g Fat (58.1% 
calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 
16mg Cholesterol; 6mg Sodium.  Exchanges: 0 Lean Meat; 1 Fat; 1/2 Other 
Carbohydrates.
                      * Exported from MasterCook *
                          Carrot Apricot Muffins
Recipe By     :Elizabeth Baird's Favourites
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour -- (375 mL)
     3/4           cup  firmly packed brown sugar -- (175 mL)
  1           teaspoon  baking powder -- (5 mL)
  1           teaspoon  baking soda -- (5 mL)
     1/2      teaspoon  salt -- (2 mL)
     1/2      teaspoon  cinnamon -- (2 mL)
     1/4      teaspoon  freshly grated nutmeg -- (1 mL)
  1              pinch  ground cloves
  1                     egg
  1                cup  plain yogurt -- (250 mL)
     1/3           cup  melted butter -- (75 mL)
     1/2      teaspoon  vanilla -- (2 mL)
  1 1/2           cups  finely grated carrots -- (375 mL)
     1/2           cup  dried currants -- (125 mL)
     1/2           cup  slivered dried apricots -- (125 mL)
     1/2           cup  chopped pecans -- (125 mL)
                        or freshly shelled walnuts
Preheat oven to 400F (200C).  Grease or line 12 large muffin cups and set 
aside.
Combine flour, sugar, baking powder, soda, salt, cinnamon, nutmeg and 
cloves in a large bowl.  Stir to blend all ingredients.
In a smaller bowl, whisk together egg, yogurt, butter and vanilla; pour 
over dry ingredients.
Sprinkle the carrots, currants, apricots and nuts over the batter; stir 
just until blended.
Transfer batter to prepared muffin cups. Bake at 400F (200C) for 20 
minutes or until well risen, fragrant and springy-firm to the touch.
Serve warm with butter and honey or at room temperature with cream 
cheese.
Makes 12 big muffins that can be stored for up to 4 days in a covered 
container or frozen.
From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984;
ISBN 0-88862-759-9; James Lorimer & Company, Publishers.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 11 December, 2001.
www.fareshare.net
                     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 223 Calories; 10g Fat (38.1% 
calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 32mg 
Cholesterol; 307mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 
Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                            Cherry Chewbilees (Bars)
Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust
  1                cup  walnut pieces -- divided
  1 1/4           cups  flour
     1/2           cup  packed brown sugar
     1/2           cup  butter flavor Crisco
     1/2           cup  coconut
                        Filling
  16            ounces  cream cheese -- softened
                        [2 packages 8 ounces each]
     2/3           cup  sugar
  2                     eggs
  2          teaspoons  vanilla
  21            ounces  cherry pie filling -- (1 can)*
* - note we use 2 cans at our house
Heat oven to 350 F. Grease 13 x 9 x 2" pan with butter flavor Crisco. Set 
aside.
Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup 
nuts finely.
For crust, combine flour and brown sugar. Cut in butter flavor Crisco 
until fine crumbs form.  Add 1/2 cup finely chopped nuts and coconut. Mix 
well. Remove 1/2 cup and set aside.  Press remaining crumbs in bottom of 
pan. Bake for 12 to 15 minutes, until edges are lightly browned.
For filling, beat cream cheese, sugar, eggs & vanilla in small bowl at 
medium speed until smooth.  Spread over hot baked crust. Return to oven. 
Bake 15 minutes longer.
Spread cherry pie filling over cream cheese layer. Combine reserved 
coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries.
Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours.
Cut into bars, about 2 x 1 1/2 inches.
Total bake time 45 minutes.
Makes 36 bars.
Contributed to the FareShare Gazette by Judy; 26 December, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 113 Calories; 5g Fat (39.9% 
calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 
24mg Cholesterol; 43mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 
0 Fruit; 1 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                        Chocolate Macaroon Cookies
Recipe By     :Marianne R.
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- separated
     1/8      teaspoon  salt
     3/4           cup  sugar
  1           teaspoon  vanilla extract
  1 1/2           cups  semisweet chocolate chips
  2 1/4           cups  shredded coconut
     1/2           cup  finely chopped walnuts
Preheat oven to 325F(160C). Grease cookie sheets.
Melt chocolate in double boiler over simmering water. Cool.
Separate eggs and beat whites until foamy. Slowly add salt and sugar a 
little at a time, until mixture stands in peaks. Beat in vanilla. Fold in 
chocolate, coconut and nuts until just blended.  Drop by teaspoonfuls 
about 2-inches apart on cookie sheets.
Bake 10 to 12 minutes. Cookies should be soft in the center. Transfer to 
wire racks to cool.
Notes :
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
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Contributed to the FareShare Gazette by Art; 18 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 55 Calories; 2g Fat (37.0% 
calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 
16mg Cholesterol; 13mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 
Other Carbohydrates.
                      * Exported from MasterCook *
                         Chocolate Pinto Brownies
Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  chocolate chips
     1/4           cup  margarine
  2               cups  Bisquick[r]
  14            ounces  Eagle Brand sweetened condensed milk -- (1 can)
  1                     egg -- beaten
  1           teaspoon  vanilla
  1                cup  chopped nuts -- (1 - 1 1/2 cups)
     1/2           cup  mashed pinto beans
Heat oven to 350 Degrees.
Melt 1 cup chocolate chips and margarine. Remove from heat. Add beans, 
Bisquick[r], milk, egg, vanilla, nuts and rest of chocolate chips. Place 
in greased pan (13 x 9 inches).
Bake for 20 to 25 minutes or until edges pull away from pan. Cool and ice 
with chocolate frosting.  Sprinkle with more chopped nuts.
Contributed to the FareShare Gazette by Judy; 26 December, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 166 Calories; 13g Fat (64.0% 
calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 10mg 
Cholesterol; 36mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 
Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                  Christmas Chocolate Coconut Macaroons
Recipe By     :Just Chocolate Recipes
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  Semisweet chocolate chips
  2              large  egg whites
     1/4      teaspoon  Cream of tartar
  1           teaspoon  Vanilla
  1           teaspoon  Chocolate flavoring -- (optional)
     1/8      teaspoon  Salt
  2 1/2           cups  Flaked coconut
Melt chocolate chips in the top of a double boiler or in a microwave 
oven. Set aside and cool to room temperature.
Place egg whites and cream of tartar in a mixer bowl and beat at high 
speed, using a whip, until peaks are formed. Add sugar gradually while 
continuing to beat at high speed. Add flavorings and salt to meringue, 
beating at low speed. Add melted chocolate, continuing to beat at slow 
speed.  Remove the whip and stir the coconut into the meringue with a 
spoon.
Drop by heaping tablespoon onto a cookie sheet that have been sprayed 
with pan spray or lined with aluminum foil.
Bake at 325 for about 20 minutes, or until mararoons are not quite firm. 
Remove. 
Keep in a loosely covered container in a dry place at room temperature, 
or freeze until needed.  Do not cover tightly if storing at room 
temperature.
Yield : 20 servings
From : Just Chocolate Recipes; http://www.justchocolaterecipes.com/
index.htm
Contributed to the FareShare Gazette by Gary; 25 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 12 Calories; 1g Fat (42.9% 
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; 19mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 
Other Carbohydrates.
                      * Exported from MasterCook *
                       Cinnamon Chip Apple Cookies
Recipe By     :Hershey's Kitchens
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter -- softened
  1                cup  packed light brown sugar
  1                     egg
  1         tablespoon  apple juice
     1/2      teaspoon  vanilla extract
  1 1/2           cups  all-purpose flour
  1           teaspoon  baking powder
  1           teaspoon  baking soda
     1/4      teaspoon  salt
  1 1/2           cups  quick-cooking oats
  10            ounces  HERSHEY'S ® Cinnamon Chips -- (1 package)
  1                cup  apples - peeled
                        cored and chopped
     1/2           cup  raisins
1   Heat oven to 350 degrees F. Lightly grease cookie sheet.
2   Beat butter, brown sugar, egg, apple juice and vanilla in large bowl 
until creamy. Stir together flour, baking powder, baking soda and salt. 
Add to butter mixture; beat until blended. Stir in oats. Add cinnamon 
chips, apple and raisins; stir until blended. Drop by teaspoons onto 
prepared cookie sheet.
3   Bake 10 minutes or until edges are lightly browned. Cool 1 minute; 
remove from cookie sheet to wire rack. Cool completely.
Allrecipes.com®
Submitted by: Hershey's Kitchens
Makes about 4 dozen
Contributed to the FareShare Gazette by Gary; 8 December, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 73 Calories; 3g Fat (38.4% 
calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 
12mg Cholesterol; 80mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Citrus Peanut Dressing
Recipe By     :Blue Flame Kitchen; c1993
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25       milliliters  orange juice -- (5 teaspoons)
  50       milliliters  peanut butter -- (1/4 cup)
  1         milliliter  prepared mustard -- (1/4 teaspoon)
  1         milliliter  salt -- (1/4 teaspoon)
  125      milliliters  commercial sour cream -- (1/2 cup
  1         milliliter  grated orange peel -- (1/4 teaspoon)
Blend all ingredients.
Serve over fresh fruit salad.
Makes approximately 200 mL (3/4 cup).
From a recipe sheet put out by the home economists at the Blue Flame
Kitchen, Northwestern Utilities (now Atco Gas), Edmonton, Alberta; c1993.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 7 December, 2001.
www.fareshare.net
                      - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 56 Calories; 5g Fat (69.6% 
calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg 
Cholesterol; 117mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 
Fruit; 1 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                      Coconut and Pepper Seared Tuna
Recipe By     :Art Guyer
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  soy sauce
     1/2           cup  white wine
  1         tablespoon  olive oil
  2                     garlic cloves -- minced
  2                     fresh tuna steaks -- 1-inch thick
                        black pepper -- to taste
                        [freshly ground or restaurant grind]
                        salt -- to taste
                        flaked coconut
About 1 hour before serving, combine first 4 ingredients and marinate the 
tuna steaks in a flat dish or a plastic bag. Turn occasionally to make 
certain all of fish is marinated.
Remove tuna steaks from marinade and pat dry with paper towels. Lightly 
press black pepper into both sides of each tuna steak. Sprinkle lightly 
with salt. Firmly press coconut into both sides of tuna steak. Place the 
fish, pepper side down, in a large non-stick skillet. Cook on both sides 
over medium-high heat until the fish is seared on the outside but still 
pink in the center, 3 to 4 minutes per side.
Notes :
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 17 December, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 142 Calories; 7g Fat (57.1% 
calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg 
Cholesterol; 4118mg Sodium.  Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.
                      * Exported from MasterCook *
                               Cookie Cups
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  refrigerated chocolate chip dough
                        like those in the refrigerator section
                        the grocers
  2             scoops  vanilla ice cream -- (1/2 cup)
  2        tablespoons  hot fudge ice cream topping
Heat oven to 350 degrees. Lightly spray 2 muffin cups with non stick 
cooking spray. Place 2 tablespoons cookie dough in each spray coated 
muffin cup, covering bottom and sides.
Bake at 350 degrees for 10 to 15 minutes. Remove, let cool.
To assemble, put cookie cup in serving dish, top with ice cream and hot 
fudge sauce.
Contributed to the FareShare Gazette by Judy; 26 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 133 Calories; 7g Fat (47.7% 
calories from fat); 2g Protein; 16g Carbohydrate; 0g Dietary Fiber; 29mg 
Cholesterol; 53mg Sodium.  Exchanges: 1 1/2 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                          Corn Syrup Information
Recipe By     :Pulled Together my Art Guyer
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        (See Below)
CORN SYRUP
Corn starch processed with acids or enzymes, produces a syrupy liquid.  
Light corn syrup is further treated to remove any color. Light corn syrup 
is very sweet, but does not have much flavor.  Dark corn syrup has 
coloring and flavoring added to make it caramel-like.
Corn syrup is a dense LIQUID SWEETENER that's popular in America, but 
hard to find in some other countries.  The most common brand, by far, in 
the States is "Karo Syrup".  "Lyle's Golden Syrup", a British product 
that may be more available in other countries, is made from sugar cane 
but is otherwise a direct substitute for corn syrup in virtually any 
recipe.
Unlike other sweeteners, corn syrup doesn't crystallize and turn grainy 
when it's cold, so it's a good choice for frostings, jams, jellies, fudge 
sauces, and candies.  Baked goods made with corn syrup are more moist and 
stay fresher longer than those made with sugar.
Dark corn syrup is dark brown and has a slight molasses flavor; it's a 
common ingredient in barbecue sauce and pecan pie.  Light corn syrup is 
almost clear and has a more delicate flavor. The two can be used 
interchangeably in many recipes. Baked products made with dark corn syrup 
will have a slightly stronger flavor and darker color than those made 
with light corn syrup.
You can substitute "Golden Syrup" [SEE NOTE BELOW] OR honey (Honey is 
sweeter than corn syrup, but substitute it measure for measure.) OR 
molasses for light corn syrup.
You can substitute simple syrup (make with 2 parts sugar and 1 part 
water) OR combine 3 parts light corn syrup plus 1 part molasses OR golden 
syrup for dark corn syrup.
STORE corn syrup at room temperature. Corn syrup is one of the few 
sweeteners that has a limited shelf live. Do not use if there are any 
signs of mold or bubbles caused by fermentation.
TIP :  When measuring heavy sticky fluids like corn syrup, rubbing the 
inside of your measuring cup with a little corn oil first will cause the 
fluid to pour out easily.  The measuring cup will clean up a lot easier 
too.
Notes :
Golden syrup is a sweetener used primarily in England and Australia. (In 
England it's also known as light treacle). This liquid sweetener has a 
clear golden color and is the consistency of corn syrup. It's made from 
evaporated sugar cane juice and has a rich, toasty flavor unmatched by 
any other sweetener.  The most readily available brand is Lyle's, and you 
can find it in some supermarkets and many gourmet markets. Use golden 
syrup as a substitute for corn syrup in cooking and baking, and for 
everything from pancake syrup to ice cream topping.
You can also order it at www.kingarthurflour.com.
--> The only thing that you really can't make well with anything except 
corn syrup is peanut brittle. My experience with substituting Golden 
Syrup has always resulted in a softer candy. Hallie
-->  It definitely is available in supermarkets in Australia. I buy one 
and the brand is Karo, and I buy it at my smaller supermarket nearby in 
the more exotic food section.  Cheers,  Leanne
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 13 December, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
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.  Exchanges: .
                      * Exported from MasterCook *
                     Cranberry Black Walnut Biscotti
Recipe By     :Audrey Thibodeau
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  oil
     3/4           cup  sugar
  1           teaspoon  vanilla
     3/4      teaspoon  almond extract
  2                     eggs
  1 3/4           cups  flour
  1           teaspoon  baking powder
     1/2           cup  dried cranberries
  1 1/2           cups  black walnuts -- finely chopped
Preheat oven to 350F.
In large mixing bowl, beat oil and sugar. Add vanilla, almond extract and 
eggs. Beat until completely blended. Combine flour and baking powder. On 
low speed, gradually add to wet ingredients. Stir in cranberries and 
black walnuts.
Divide dough in half. On lightly sprayed baking sheet, form each half 
into a log about 12 inches long and 2 inches wide. Arrange 4 inches 
apart. Bake for 35 minutes, or until lightly browned. Remove from oven. 
Reduce oven temperature to 275F. Let logs cool on baking sheet for 10 
minutes.
Remove logs to cutting board. Using a long, sharp knife, cut on the 
diagonal into 3/4-inch slices. Stand slices upright on sides on cookie 
sheet. Bake for 8-9 minutes, or until lightly browned and firm. Cool on a 
wire rack.
Source :  "Home Cooking Magazine-Nov. 2001"
S(MC Formatted/Posted by Dee):  "Lively50@aol.com"
Copyright :  "(c) 2001 House of White Birches"
Yield :  "3 dozen"
Contributed to the FareShare Gazette by Dee; 8 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 87 Calories; 5g Fat (47.7% 
calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 
10mg Cholesterol; 17mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                    Creamy Italian Chicken Fettuccine
Recipe By     :
Serving Size  : 4     Preparation Time :0:05
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  fettuccine -- uncooked
  3               cups  cut-up assorted fresh vegetables
  2        tablespoons  olive oil
     1/2         pound  boneless skinless chicken breasts -- cut into 
                          strips
  1                cup  milk
  4             ounces  Philadelphia Cream Cheese -- cubed
  1                cup  KRAFT 100% Shredded Parmesan Cheese
Cook pasta as directed on package, adding vegetables during last 3 
minutes of pasta cooking time; drain.
Heat oil in skillet on medium heat. Add chicken; cook and stir 8 minutes 
or until cooked through. Remove chicken; set aside.
Heat milk, cream cheese and 3/4 cup of the Parmesan cheese in skillet on 
low heat, stirring constantly until mixture is smooth. Top with pasta 
mixture and chicken. Sprinkle with remaining 1/4 cup Parmesan cheese.
Prep time :  5 mins
Ready in :  20 mins
Source :   "Kraft foods.com"
S(MC formatting by):   "bobbi744@acd.net"
NOTES : This was very good. We enjoyed it a lot.
Contributed to the FareShare Gazette by Bobbie; 23 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 160 Calories; 9g Fat (54.3% 
calories from fat); 15g Protein; 3g Carbohydrate; 0g Dietary Fiber; 41mg 
Cholesterol; 67mg Sodium.  Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 1 1/2 
Fat.

 

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