Recipes Included On This Page Vegetable Enchiladas Vegetarian Broccoli And Walnut Stir Fry Vegetarian Duxelle of Mushrooms Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetable Enchiladas Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable broth 1 cup canned mild green chiles -- diced 1 cup onion -- chopped 4 1/2 cups frozen vegetable mixture 2 teaspoons ground coriander seed 1 teaspoon ground cumin seed 15 ounces Mexican-style stewed tomatoes 1/2 teaspoon black pepper 1/2 teaspoon salt -- to taste 1 cup fat free cheddar cheese -- shredded 2 cups low fat farmer cheese -- grated 2 cups bottled salsa 8 corn tortillas 1 cup sour cream -- low fat 1/2 cup cilantro -- chopped Preheat oven to 400 degrees F. Lightly oil a large casserole dish. In 10-inch skillet over medium-high heat, heat broth or wine to boiling. Add chilies, vegetables, coriander and cumin. Cook, stirring, until vegetables are tender, about 2 minutes. Remove from heat. Stir in tomatoes, salt, pepper and cheeses. Place 1 cup salsa in bottom of baking dish. Dip each tortilla in remaining salsa to coat both sides; place 1/8 of filling into each tortilla and roll. Place enchiladas seam-side down in baking dish; cover with remaining salsa. Bake until hot and bubbly, about 15 minutes. Top with sour cream and cilantro. Contributed to the FareShare Gazette by Dancer^; 13 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 321 Calories; 14g Fat (38.5% calories from fat); 8g Protein; 43g Carbohydrate; 7g Dietary Fiber; 26mg Cholesterol; 931mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Vegetarian Broccoli And Walnut Stir Fry Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame oil 1/2 cup chopped walnuts 4 cups broccoli florets 1 tablespoon soy sauce 2 tablespoons chopped red sweet pepper In wok, heat oil until very hot. Add walnuts and sauté 1 minute. Add broccoli and cook over medium heat tossing often 4 minutes. Add soy sauce and cook 1 minute. Serve garnished with red pepper. Contributed to the FareShare Gazette by Dancer^; 24 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 32g Fat (74.5% calories from fat); 12g Protein; 12g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 554mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Vegetarian Duxelle of Mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh mushrooms -- diced 1 teaspoon margarine 1 teaspoon olive oil 1/2 cup shallots -- diced 1/2 cup onions -- diced 1 tablespoon soy sauce 1 teaspoon Marsala Salt and pepper 1 pinch garlic powder Sauté mushrooms in margarine and oil over low heat for 5 minutes. Add remaining ingredients and cook, stirring often, until the mushrooms are tender, about 15 to 20 minutes. Use to fill pasta dough of your choice and cook as desired. Makes 2 cups. Contributed to the FareShare Gazette by Dancer^; 30 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 2g Fat (34.4% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

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