Recipes Included On This Page Macaroni and Cheese Macaroni With Beans & Tuna Mediterranean Fish Stew Mexican Chocolate Chip Cookies My Favorite Chocolate Chip Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Macaroni and Cheese Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups uncooked elbow macaroni 11 ounces Velveeta Cheese [1/3 of a 2-pound box] 10 3/4 ounces Campbell's Cheddar Cheese Soup -- (1 can) 10 3/4 ounces whole milk -- (1 soup can) 1 can evaporated milk 1/4 pound butter -- real butter (1 stick) Cook macaroni according to directions on package. Pour into colander when done and don't rinse. In 4-quart pot, hopefully non-stick, add the remainder of ingredients. Cut your Velveeta into cubes. Over medium heat, stirring constantly, cook until Velveeta and butter have melted and blended with milks and soup. Pour macaroni into sauce; cook, stirring, for 5 minutes, do not let stick. Remove from heat, give a good stir and put lid on pot. Let sit 15 minutes before serving. Pour into a nice large serving bowl and watch the smiles and oohs and aahs you'll get. Serves 8 to 10 BonApetite' PattyG from Missouri Contributed to the FareShare Gazette by Patty; 9 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 15g Fat (80.1% calories from fat); 4g Protein; 5g Carbohydrate; 0g Dietary Fiber; 46mg Cholesterol; 169mg Sodium. Exchanges: 1/2 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Macaroni With Beans & Tuna Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound elbow macaroni -- cooked 12 ounces tuna in water -- drained and flaked 16 ounces dark red kidney beans, canned -- drained 1/2 cup onions -- chopped 1/4 cup parsley 2 tablespoons white vinegar 1 teaspoon salt 1/4 teaspoon black pepper 1 cup Swiss cheese -- shredded Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt and black pepper. When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready to serve. Source : "National Pasta Association" NOTES : This was an excellent cold main dish pasta salad. I made only half of the recipe, but used the full can of beans. I used black beans. Yummm! Contributed to the FareShare Gazette by Bobbie; 11 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 5g Fat (14.9% calories from fat); 22g Protein; 44g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 452mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mediterranean Fish Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 medium onion -- chopped 1 garlic clove -- minced 12 ounces clam juice 1 cup chicken broth 1 cup dry white wine 4 ripe plum tomatoes -- seeded and chopped [up to 5] 2 teaspoons chopped fresh tarragon -- divided 1 pinch saffron -- crushed 1 1/2 pound firm white fish fillets -- cut into 4 pieces Salt Black pepper 2 tablespoons toasted sliced almonds In medium skillet, melt butter. Add onion and garlic; sauté until onion is soft, about 5 minutes. Transfer to a soaked 3-quart clay pot or a Dutch oven. Add clam juice, broth, wine, tomatoes, 1 teaspoon tarragon and the saffron. Cover pot and place it in a cold oven. Set the temperature to 450°F and cook for 20 minutes. Remove pot from oven, add fish and cover. Return to oven until fish is cooked through, 5 to 12 minutes, depending on the thickness of the fish. Season with salt and pepper to taste. Ladle stew into 4 serving bowls. Garnish with the 1 teaspoon remaining tarragon and the almonds, and serve. (If preparing ahead of time, add fish to the clay pot, stir to coat well, then transfer to a large plastic container. Let cool to room temperature, cover, and refrigerate until ready to serve. Transfer stew to a pan and bring to a simmer on the stovetop until heated through. Contributed to the FareShare Gazette by Dancer; 10 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 3g Fat (33.8% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Mexican Chocolate Chip Cookies Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1 cup brown sugar -- packed 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 1/8 teaspoon ground pepper 12 ounces semisweet chocolate chips Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day. Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool. Source: "Bon Appétit October 1997" Yield: "30 " NOTES : Some cinnamon and pepper give these wonderful cookies a south-of- the-border flavor. Contributed to the FareShare Gazette by Jennie, 26 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 10g Fat (52.5% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * My Favorite Chocolate Chip Cookies Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Butter, softened or you can use Butter Flavored Crisco 2 1/2 cups packed brown Sugar 4 Tbsp. Milk 2 Tbsp. Vanilla 2 large Eggs 3 1/2 cups Flour 2 tsp. Salt 1 1/2 tsp. Baking Soda 1 (12oz.) bag Chocolate Chips, I like the milk chocolate chips 1 1/2 cups chopped Nuts, like Pecans or Walnuts Preheat Oven to 375 degrees. Do not grease Cookie Sheets In a large bowl, beat butter, brown sugar, milk, and vanilla on medium speed of mixer, until well blended. Add eggs; beat well. In another bowl, stir together flour, salt and baking soda. Gradually add to sugar mixture, beating on low speed of mixer just until blended. Stir in chocolate chips and nuts by hand. Roll dough into 1" balls and place 2" apart on cookie sheets. Bake 8 minutes or just until cookies start to turn brown around the edges. Cool 2 minutes on cookie sheet before removing to cooling racks. Yield: 6 Dozen Cookies Contributed to the FareShare Gazette by PattyG, 25 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (3.5% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

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