Recipes Included On This Page An Uncommon Pasta Sauce Apple-Cheddar Omelet Apple-Glazed Roast Pork Asian Beef and Vegetable Stir-Fry - 5 Points Asian Noodle Salad With Chilies & Peanuts - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * An Uncommon Pasta Sauce Recipe By : Sonoma Sun-Dried Tomatoes Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 2 tablespoons olive oil 3 cups boiling water 3 ounces sun-dried tomato halves -- no oil 1 large garlic clove -- quartered 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons chopped parsley 1 tablespoon chopped fresh basil or 1 teaspoon dried basil -- crushed 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano -- crushed 2 teaspoons lemon juice In large skillet over medium heat, saute onion in oil 5 minutes. Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3 minutes. With slotted spoon remove and set aside 1/3 of the tomatoes. In container of electric blender or processor puree the remaining tomato/water mixture and the garlic. Add puree and reserved tomato halves to skillet. Bring to boil, reduce heat and simmer gently 10 minutes. Stir in remaining ingredients; simmer 1 minute. Remove from heat. Serve over your choice of hot cooked pasta. Sprinkle with Parmesan. Makes 4 servings. From Sonoma Sun-Dried Tomatoes Contributed to the FareShare Gazette by Dancer^; 31 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 7g Fat (46.1% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 986mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Apple-Cheddar Omelet Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- chopped 1 can cheddar cheese soup 8 eggs 1/3 cup whole milk 1 small apple -- peeled, chopped 1 cup cheddar cheese -- shredded about 4 ounces 1/8 teaspoon ground black pepper Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1 teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncooked portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon. Makes 4 servings. Contributed to the FareShare Gazette by Dancer^; 24 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 22g Fat (63.7% calories from fat); 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 412mg Cholesterol; 398mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Apple-Glazed Roast Pork Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork loin roast 6 apples 1/4 cup apple juice 3 tablespoons brown sugar 1 teaspoon ground ginger Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10 to 12 hours, until done. Contributed to the FareShare Gazette by Dancer^; 5 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; trace Fat (4.1% calories from fat); trace Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Asian Beef and Vegetable Stir-Fry - 5 Points Recipe By :Prevention's Low-Fat, Low-Cost Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces lean chuck roast -- cubed 2 tablespoons minced onions 2 tablespoons minced garlic 2 tablespoons grated ginger root 2 tablespoons soy sauce, low sodium 1 teaspoon cornstarch 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground red pepper 2 tablespoons white wine 1 teaspoon dark sesame oil 1 cup cauliflower flowerets 1 cup carrots -- julienned 1/2 cup celery -- julienned 2 scallions 1 tablespoon water 1. Slice beef into thin strips. In a shallow nonmetal dish, combine the beef, onions, garlic, ginger, soy sauce, cornstarch, coriander, cumin and red pepper; toss to combine. Cover and refrigerate for 4 hours, stirring occasionally. 2. In a wok or 10-inch non-stick skillet, heat the wine (or defatted chicken stock instead) and oil over medium-high heat. Strain the beef from the marinade, reserving the marinade. Add the beef to the pan; cook and stir for 2 minutes. Transfer the beef to a plate; cover to keep warm. 3. Add the cauliflower, carrots, celery, scallions and water to the pan. Cover and cook for 4 minutes or until the cauliflower is tender. Add the beef and reserved marinade. Cook and stir for 1 minute or until the sauce bubbles and thickens. Contributed to the FareShare Gazette by Chupababi; 23 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 1g Fat (21.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 335mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Asian Noodle Salad With Chilies & Peanuts - Vegan Recipe By : Bon Appetit, January 1994 Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried soba noodles -- or spaghetti 1/4 cup oriental sesame oil 1/4 cup soy sauce 2 tablespoons sugar 1 1/2 tablespoons balsamic vinegar or red wine vinegar 2 teaspoons salt 1 cup chopped fresh cilantro 8 green onions -- thinly sliced 2 tablespoons minced jalapeno chilies -- red or green 1 1/2 cups dry-roasted peanuts -- lightly salted and coarsely chopped Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite; stirring occasionally. Drain. Rinse noodles with cold water until cool. Drain well. Transfer to large bowl. Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions and jalapeno chilies and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped peanuts over salad and serve. Contributed to the FareShare Gazette by Chupababi; 28 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 18g Fat (62.5% calories from fat); 10g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1698mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates.

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