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FareShare Gazette Recipes -- February 2003 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Macadamia Nut Pralines
Mediterranean Couscous and Garbanzo Bean Salad

Mediterranean Couscous Salad

Microwave Moroccan Couscous Salad

Mole Hole Cupcakes

Mushroom Couscous

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                       * Exported from MasterCook *

                          Macadamia Nut Pralines

Recipe By     :Candy Time Booklet
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/3           cups  packed brown sugar
  5             ounces  evaporated milk
  2        tablespoons  butter or margarine -- in small pieces
  1                cup  macadamia nuts -- chopped
     1/2      teaspoon  maple extract

In a medium microwave bowl, combine sugar and milk; stir until well
blended. Drop butter into sugar mixture. Microwave on High for 1-2
minutes or until butter melts. Stir until smooth. Stir in nuts.
Microwave on High for 6 minutes, stir and microwave 3 minutes longer
or until candy reaches soft ball stage. (A small amount of syrup
should easily form a ball in ice water but flatten when held in your
hand. If necessary, continue to microwave, re-testing at 30 second
intervals.) Stir in maple extract. Drop by heaping tablespoons onto
waxed paper. Cool completely. Stir in an airtight container.

Makes 2 dozen pralines.

Source : "Candy Time Booklet"

S(MC formatting by): "bobbi744@attbi.com"

Copyright : "(c) Leisure Arts 1993"

Yield : "2 dozen patties"

Contributed to the FareShare Gazette by Bobbie; 12 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 136 Calories; 6g Fat (35.0% calories 
from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 
25mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 
1 Fat; 1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

              Mediterranean Couscous and Garbanzo Bean Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  water
  1         tablespoon  salt
  2               cups  couscous
  1         tablespoon  butter
  1              large  red pepper -- cored & diced
  2            bunches  green onion -- sliced thin on
                        diagonal
     1/2           cup  pitted Kalamata olives -- coarsely chopped
  15            ounces  garbanzo beans -- (1 can) drained
                        Vinaigrette:
  2               cups  mint leaves -- finely chopped
  2        tablespoons  white wine vinegar
  2        tablespoons  chopped garlic
  2        tablespoons  Dijon mustard
  1         tablespoon  sugar
     3/4           cup  vegetable oil
                        or 1/2 c. vegetable & 1/2 c. olive oil
  1                cup  crumbled feta cheese

Bring water to a boil in 2-quart pot. Add couscous, salt and butter.
Stir once.  Remove from heat.

Cover; let stand 5 minutes. Fluff with fork and place in large mixing
bowl. Add peppers, onions, olives and beans.

In small bowl whisk together ingredients for vinaigrette.

Add to couscous mixture. Toss gently to combine.
Cover; refrigerate for 1 hour before serving.

This salad can be made up to 24 hours ahead. Serves 8-10.

By : Marguerite Henderson

Presented : 7/14/98 Channel 5 news

Source : Halal Recipe Exchange
http://groups.yahoo.com/group/halalrecipes/message/28

Contributed to the FareShare Gazette by Fatima; 26 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 627 Calories; 30g Fat (42.0% 
calories from fat); 20g Protein; 72g Carbohydrate; 13g Dietary Fiber; 
21mg Cholesterol; 1098mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 
1 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                       Mediterranean Couscous Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  water
  1                cup  quick-cooking couscous
                        **Lemon-Oregano Vinaigrette**
  3        tablespoons  lemon juice
  2        tablespoons  olive oil
  1         tablespoon  fresh mint -- snipped
                        or 1/4 teaspoon dried mint -- crushed
  1         tablespoon  fresh oregano -- snipped
                        or 3/4 teaspoon dried oregano -- crushed
                        **Pita Chips**
  2                     pita bread rounds
                        cut in half horizontally
                        then cut in 6 wedges
  1         tablespoon  olive oil
                        or nonstick cooking spray
     1/4      teaspoon  garlic salt [1/4 to 1/2 teaspoon]
                        ---
  1             medium  red sweet pepper -- chopped
     1/2           cup  cucumber -- seeded and chopped
     1/4           cup  pitted Greek black olives
                        or ripe olives -- sliced or chopped
     1/4           cup  feta cheese -- crumbled

In a small saucepan, bring water to boiling. Remove from heat; stir in
the couscous. Let stand, covered, for 5 minutes; fluff with fork.

Place couscous in a large bowl. Drizzle vinaigrette over couscous.
Cool for 10 minutes.

Add sweet pepper, cucumber and olives; toss to combine.

Sprinkle with cheese.

Serve with Pita Chips.

**Lemon-Oregano Vinaigrette**

In a screw-top jar, combine all Vinaigrette ingredients. Cover and
shake well.

**Pita Chips**

Arrange pita wedges in a single layer on a baking sheet. Brush with
oil or spray with nonstick cooking spray. Sprinkle with garlic salt.
Bake in a 400F. oven for 6 to 8 minutes or until crisp and lightly
browned.

Source : "Better Homes and Gardens Quick-Toss Salad Meals"

S(MCFormatted by Dee): ""

Copyright : " 1998 by Meredith Corporation"

Start to Finish Time: "0:25"

Contributed to the FareShare Gazette by Dee; 22 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 203 Calories; 13g Fat (55.1% calories 
from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 
397mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 
0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                    Microwave Moroccan Couscous Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Couscous:
  2               cups  couscous
  1                cup  warm water
  1         tablespoon  olive oil -- (may omit)
                        [1 to 2 tablespoons]
     1/4           cup  fresh mint leaves and parsley -- chopped fine
     1/2           cup  red bell pepper -- diced
     1/2           cup  cucumber -- diced
     1/2           cup  onion -- diced
     1/4           cup  black olives -- sliced
     1/4           cup  green olives -- sliced
     1/2           cup  tomato -- chopped
     1/2           cup  frozen corn -- or canned corn
                        Sauce:
     1/4           cup  tomato sauce
     1/4           cup  fresh lemon juice
  1         tablespoon  olive oil -- (1 to 2 tbsp.)

Add water to couscous and stir, mixing well. Microwave on high for two
minutes. If it comes out dry, add a little more water. Stir in olive
oil and fluff until all the grains are separate and not lumped together.

Stir veggies into the couscous.

Mix sauce and stir into couscous and vegetables.

Garnish with sliced cucumber and olives.

Note : I had always made couscous by adding it to boiling water and
letting it sit for 5 minutes covered. That certainly works...but
while in Paris a Moroccan woman showed me a different method as she
made this salad for me. She put the dry couscous in a bowl, and then
added water a little at a time, whisking and stirring the couscous.
Finally she microwaved the couscous, then fluffed it and stirred in
vegetable oil.

Source : Halah Recipe Exchange

http://groups.yahoo.com/group/halalrecipes/message/26

Contributed to the FareShare Gazette by Fatima; 25 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 225 Calories; 5g Fat (18.8% calories 
from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 
127mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat.


                      * Exported from MasterCook *

                            Mole Hole Cupcakes

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  8             ounces  peach yogurt
  1                box  yellow cake mix
                        Peach preserves

Preheat oven to 350F.

Mix eggs, cake mix and yogurt in bowl, just till moistened.

Spoon into greased cupcake pan, filling each 1/2 full.

Add 1/2 teaspoon preserves to center of each.

Bake for 25 minutes or till brown.

Makes 24

 From Annie....from Ky.

Contributed to the FareShare Gazette by Annie; 18 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 108 Calories; 3g Fat (26.5% calories 
from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 17mg 
Cholesterol; 150mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 
1/2 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                            Mushroom Couscous

Recipe By     :Fat Free Living Super Cookbook by Jyl Steinback
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  couscous -- (300 mL)
  1 1/2           cups  boiling water -- (375 mL)
  1         tablespoon  fat-free chicken broth -- (15 mL)
  2               cups  button mushrooms -- (500 mL) sliced
  2               cups  shiitake mushrooms -- (500 mL) sliced
     1/2           cup  sliced green onions -- (125 mL)
  1                cup  chopped red bell pepper -- (250 mL)
  1                cup  chopped red bell pepper -- (250 mL)
  1                cup  chopped yellow bell peppers -- (250 mL)
  1 1/2           cups  fat-free red wine vinegar salad dressing
                        -- (375 mL)

Place couscous in a large bowl; pour boiling water over, cover and let
stand for 5 to 7 minutes until the water is absorbed.
Fluff with a fork.

Lightly spray a large nonstick frying pan with nonfat cooking spray.

Pour the chicken broth into the pan and heat over medium-high heat.
Add the mushrooms and cook for 5 minutes or until tender.

Add the mushrooms to the couscous.
Stir in the green onions and peppers; mix well.

Cover and refrigerate for several hours.

Just before serving pour the salad dressing over the couscous.

Serves 6.

Exchanges (U.S.): 1 starch; 2 vegetable; 1 2/3 fruit.

 From Fat Free Living Super Cookbook by Jyl Steinback; 1997;
ISBN 0-446-67313-7.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 17 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 421 Calories; 1g Fat (2.2% calories 
from fat); 13g Protein; 98g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 
784mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 
0 Other Carbohydrates.
 

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