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FareShare Gazette Recipes -- April 2003 - G's

 

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German Sausage Skillet
Green Herb Dip

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                      * Exported from MasterCook *

                          German Sausage Skillet

Recipe By     :
Serving Size  : 6     Preparation Time :0:20
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  bratwurst
  2               cups  egg noodles
  1         tablespoon  butter
  3               cups  prepared cole slaw mix
     1/4      teaspoon  caraway seeds
     3/4           cup  shredded cheddar cheese -- divided (3 ounces)
  8             ounces  plain yogurt
  1             medium  apple -- cored and cut
                        into 1/8-inch wedges

Brown sausage in large skillet over medium-high heat, turning to brown
evenly.
Cook 15 to 20 minutes or until sausage is fully cooked and no longer
pink inside; drain.

Cut each sausage in half and set aside.

Meanwhile, cook noodles according to package directions; drain.

Melt butter in large skillet over medium-high heat.
Add coleslaw mix and sauté until cabbage is tender.
Stir in caraway seeds, cooked noodles, 1/2 cup shredded cheddar cheese
and yogurt.

Arrange apple wedges and sausage in circular pattern on top of cabbage
mixture.
Reduce heat to low; cover and cook 7 minutes.

Garnish with remaining cheese.

Makes 4 to 6 servings.

Contributed to the FareShare Gazette by Dancer^; 10 April 2003.
www.fareshare.net

           - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 387 Calories; 28g Fat (65.4% 
calories from fat); 17g Protein; 16g Carbohydrate; 1g Dietary Fiber; 
82mg Cholesterol; 548mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean 
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other 
Carbohydrates.


                      * Exported from MasterCook *

                              Green Herb Dip

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  plain lowfat yogurt
     1/4           cup  cholesterol-free
                        reduced-calorie mayonnaise
                        or salad dressing
     1/4      teaspoon  salt
     1/2           cup  watercress leaves
     1/2           cup  fresh parsley leaves
     1/4           cup  fresh basil
  1                     green onion -- (with top)
                        cut into 1-inch pieces

Place yogurt, mayonnaise and salt in blender or food processor.
Add remaining ingredients.

Cover and blend or process about 30 seconds, stopping blender
occasionally to scrape sides, until finely chopped.

Cover and refrigerate about 1 hour or until slightly thickened and
chilled.

Serve with raw vegetables if desired.

Makes about 1 cup dip.

Contributed to the FareShare Gazette by Dancer^; 20 April 2003.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 8 Calories; trace Fat (21.0% 
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 
1mg Cholesterol; 42mg Sodium.  Exchanges: 0 Vegetable; 0 Non-Fat Milk; 
0 Fat.

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