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FareShare Gazette Recipes -- February 2004 - O's

 

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Recipes Included On This Page

Olé Cheese Pockets
Olives Tart
Veg 11 pts
On The Border Pasta Shells

Overnight Tuna Casserole

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                       * Exported from MasterCook *

                            Olé Cheese Pockets

Recipe By     :
Serving Size  : 5     Preparation Time :0:40
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
     1/2                chopped onion
  1        8 ounce can  tomato sauce
  1               tsp.  chili powder
     1/4          tsp.  cayenne pepper
  1                can  large refrigerated biscuits
                        (10 biscuits) -- (12 ounce)
  6                oz.  sliced deli American cheese

1. Preheat oven to 400F. In a large skillet over medium-high heat cook and
stir ground beef and onion until ground beef is brown. Drain fat. Add
tomato sauce and spices to meat in skillet. Cover and simmer 10 minutes.

2. Separate biscuit dough and roll each biscuit into a 5-inch circle. Spoon
meat mixture into the center of 5 biscuits.

3. Place a slice of cheese over meat. Top with another biscuit and seal
edges well. Place on an ungreased baking sheet.

4. Bake for 10 to 15 minutes or until golden. Cut in half to serve.

Preparation Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

Source:  "Try-Foods International"
S(mastercook formatting by):  "bobbi"
Copyright:  "©Copyright 1996-2001 Meijer Stores Limited Partnership"
Start to Finish Time:  "0:55"
T(Baking Time):  "0:15"

NOTES : Melted slices of American cheese create a luscious layer in these beef-
filled, chili-flavored sandwich pockets. Your family will ask for them again
and again.

Bobbie's Note: The can of refrigerated biscuits I used was Pillsbury whole wheat
biscuits and only had 8 biscuits in it. I cut the rest of the recipe in half and
made three very large, full pockets, with 2 leftover biscuits. They were
delicious. We served with some fresh veggies and soup. Each pocket was a meal.

Contributed to the FareShare Gazette by Bobbie; 20 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 301 Calories; 24g Fat (72.8% calories from 
fat); 16g Protein; 5g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 342mg Sodium.  
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                         Olives Tart - Veg 11 pts

Recipe By     :Vegetarian Times, JAN 2004 p. 60
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Tart Shell**
  1 1/8           cups  flour
  1 1/2      teaspoons  sugar
     1/4      teaspoon  salt
     1/4           cup  cold water
  8        tablespoons  cold unsalted butter
                        **Tart Filling**
  1         tablespoon  unsalted butter
  3                     Spanish onions -- peeled and thinly
                        sliced
  6        tablespoons  black olive paste
     1/2           cup  assorted black and green olives -- roughly chopped
  6             ounces  crumbled goat cheese
  1              large  fresh sprig rosemary
                        plus 2 more for garnish

1. Preheat oven to 450F.

2. To make Tart Shell: Put flour, sugar and salt in a food processor
fitted with a steel blade and pulse to combine. Add water and pulse
again. While processor is running, add butter in pieces, one at a time,
until dough comes together. Remove dough, form a ball, wrap it in plastic
and refrigerate it for 20 minutes.

3. To make Tart Filling: Heat a large cast-iron skillet over medium heat
and add butter. Add onions; cook until they are soft and golden, for
10 to 12 minutes. Remove them from heat; set them aside to cool.

4. Remove tart dough from refrigerator, lightly dust a work surface with
flour and roll dough out to fit into a 9-inch tart pan.

5. Spread tart shell evenly with olive paste. Add an even layer of
reserved onions; sprinkle with chopped olives, goat cheese and
rosemary.

6. Bake for 20 to 25 minutes. Remove from heat; garnish with rosemary
sprigs and serve.

Serving Ideas : An Italian Pinot Grigio, not too tart but fruity and
crisp, would go nicely with this tart. Try a chilled Di Lenardo Vineyard
Friuli Pinot Grigio.

NOTES : This is Todd English’s signature dish.

Contributed to the FareShare Gazette by ChupaBabi; 20 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 397 Calories; 19g Fat (42.0% calories from 
fat); 18g Protein; 40g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 286mg 
Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 2 1/2 Fat; 0 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                        On The Border Pasta Shells

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    jumbo pasta shells
  16            ounces  picante sauce -- mild, medium or hot
  8             ounces  low-sodium tomato sauce
     1/2           cup  water
  1             medium  onion -- chopped
  1              pound  lean ground beef
  1           teaspoon  chili powder
  1           teaspoon  cumin
     1/4      teaspoon  crushed red pepper
     1/2           cup  finely chopped fresh cilantro -- divided
  4             ounces  chopped green chiles -- drained (1 can)
     3/4           cup  shredded Monterey Jack cheese -- divided
     3/4           cup  shredded cheddar cheese -- divided
                        Sour cream
     1/2           cup  chopped green onion
     1/2           cup  chopped black olives
     1/2           cup  chopped fresh tomatoes

Cook pasta according to package directions; drain.

Mix picante sauce, tomato sauce and water in small bowl.

In a skillet, brown onion and ground beef over medium heat. Remove from
heat and drain.

Add chili powder, cumin, red pepper, green chiles, 1/4 cup cilantro, 1/2
cup Monterey Jack cheese, 1/2 cup cheddar cheese and 1/2 cup sauce mixture.
Pour half of the remaining sauce mixture in the bottom of a 13 x 9 x 2-inch
baking dish.

Fill each cooked shell with 1 to 2 tablespoons meat mixture and place
shells in baking dish. Pour remaining sauce mixture over top.

Cover with aluminum foil and bake in a preheated 350F. oven for 30 minutes.

Top with remaining cheeses; bake uncovered 5 to 10 minutes or until cheese
melts.

Serve immediately. Top each serving with a dollop of sour cream, green
onions, black olives, tomatoes and cilantro.

Makes 4 servings.

Contributed to the FareShare Gazette by Dancer^; 12 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 708 Calories; 38g Fat (49.2% calories from 
fat); 39g Protein; 50g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 1292mg 
Sodium.  Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 5 Fat.


 
                       * Exported from MasterCook *

                         Overnight Tuna Casserole

Recipe By     :Shirley Glaab, Hattiesburg, MS
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10 3/4        ounces  condensed cream of celery soup -- undiluted
  1                cup  milk
  6             ounces  tuna -- drained
  1                cup  uncooked elbow macaroni
  1                cup  frozen peas
     1/2           cup  chopped green onions
  1                cup  shredded cheddar cheese -- divided

In a bowl, combine soup and milk until smooth. Add the tuna, macaroni,
peas, onions and 3/4 cup cheese; mix well. Pour into a greased 2-qt.
microwave-safe dish. Cover and refrigerate overnight. Microwave, covered,
on high for 15-17 minutes or until bubbly. Uncover; sprinkle with remaining
cheese and let stand for 5 minutes or until melted.

Source : "Quick Cooking Magazine, May-June 1998, p. 51"
S(MC formatting by): " Gail Shermeyer <4paws@netrax.net>"

NOTES :  Shirley shares this update of an old-time favorite - comforting
tuna casserole. "This may be the easiest tuna macaroni casserole ever,"
she informs. "I prepare it the night before, and then just pop it in the
microwave. There's no need to precook the macaroni, so there's really no
fuss."

Bobbie's Note: This was very good. Couldn't be easier! I used Low-Fat soup
and whole wheat elbow macaroni.

Contributed to the FareShare Gazette by Bobbie; 4 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 299 Calories; 17g Fat (51.3% calories from 
fat); 22g Protein; 14g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 841mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat 
Milk; 2 Fat.

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