Recipes Included On This Page Cheesecake (Lo-Carb) Cherry Pie Cherry Yogurt Bread for Bread Machine Chewy Maple Bars Chicken and Chinese Vegetables Chile Colorado Chili Chicken Chili Colorado (Patty's) Chocolate Chip Cookies in a Jar Chocolate Covered Raisin Cookies in a Jar Chocolate Mousse & Strawberries (Lo-Carb) Cook’s Bing Cherry Jam Cranberry Biscotti in a Jar Cranberry Hootycreeks Creamy Mushroom and Ham Ravioli Crock Pot Beef and Pork Barbeque Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cheesecake (Lo-Carb) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cream cheese -- at room temperature 1 1/3 cups Splenda 4 large eggs -- at room temperature 1 tablespoon heavy cream 1 teaspoon vanilla Butter Preheat oven to 350F. Butter a 9-inch cake pan and set aside for now. Beat cream cheese until smooth; add the eggs and Splenda and beat well. Add the remaining ingredients and stir to combine until completely mixed. Spread the mixture evenly into the buttered cake pan and smooth. Bake for approx 45 minutes, checking to see if the edges are getting lightly browned. Remove from oven, let cool to room temperature, then place in the refrigerator overnight. Serves 12. Approx 4 grams of carbs per serving. Contributed to the FareShare Gazette by Polly; 22 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 28g Fat (86.6% calories from fat); 8g Protein; 2g Carbohydrate; 0g Dietary Fiber; 147mg Cholesterol; 243mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 5 Fat. * Exported from MasterCook * Cherry Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces pitted tart cherries -- (two 16-ounce cans) 1 1/2 cups sugar 1/3 cup cornstarch 1 dash salt 1 tablespoon butter 3 drops almond extract -- (3 or 4 drops) 10 drops red food coloring Double Crust Pastry Drain cherries, reserve 1 cup liquid. In a medium saucepan, combine 3/4 cup sugar, the cornstarch and salt; stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat, stir in remaining sugar, the cherries, butter and almond extract. Stir in the food coloring. Let stand while you prepare pastry. Line a 9-inch pie dish with half the pastry dough you've rolled out. Perforate all over bottom and up sides of pastry with fork tines. Pour cherry pie filling into pastry crust. Roll out second half of dough and cover the filling leaving dough hanging over edges of pie dish. Trim back edge of pastry until you have just enough to fold under the edge of the bottom crust. Pinch the edge all around between your index finger and thumb to flute the pie crust edge. Cut a piece of foil that will cover the whole top of pie. Fold foil in have and cut a circle about 3 inches in diameter out of center. Like cutting a half moon or half circle shape on foil fold. Open foil and lay across top of pie. It should expose the center of the crust on top of pie. Bake on center rack area of a preheated 375-degree F. oven about 70 to 80 minutes. Be sure to cut about 3 slits in top crust for vents. When you see sauce from pie bubbling out of these vents and crust is golden brown, your pie is done. Set on rack to cool. Serves 6 or 8. Serve with French Vanilla Ice Cream Contributed to the FareShare Gazette by Patty; 12 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 2g Fat (6.5% calories from fat); 2g Protein; 75g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Yogurt Bread for Bread Machine Recipe By : ELECTRIC BREAD, by Innovative Cooking Enterprises Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----REGULAR LOAF----- 1/2 cup water 2 cups white bread flour 3/4 teaspoon salt 1/2 cup dried cherries 1/3 cup low fat cherry yogurt 2 tablespoons unsweetened applesauce 2 teaspoons brown sugar 1 1/2 teaspoons fast rise yeast OR 2 teaspoons active dry yeast -----LARGE LOAF----- 3/4 cup water 3 cups white bread flour 1 1/4 teaspoons salt 3/4 cup dried cherries 1/2 cup cherry yogurt 1/4 cup unsweetened applesauce 1 tablespoon brown sugar 2 teaspoons fast rise yeast OR 3 teaspoons active dry yeast This sweet bread, featuring choice dried Bing cherries (or any other kind), is surprisingly versatile. You can use it in lieu of raisin bread for French toast or serve it warm with cream cheese and honey for a dessert bread. The applesauce and yogurt contribute a refreshing moistness to this light loaf. +++ regular loaf yields about 8 slices, large about 12 slices SUCCESS HINTS: Use low fat fruited yogurt. Add the dry cherries whole. If you want whole cherries, add them at the beep in the fruit/nut cycle. This recipe can be used with the regular and rapid bake cycles. S(Formatted by Chupa): "~" Recipe By: ELECTRIC BREAD, by Innovative Cooking Enterprises, PO Box 240888, Anchorage, Alaska 99524-0888 Contributed to the FareShare Gazette by Chupababi; 15 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 2g Fat (3.9% calories from fat); 11g Protein; 84g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 540mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chewy Maple Bars Recipe By : Betty Crocker Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar -- packed 1/2 cup butter or margarine -- softened 1 teaspoon maple flavor 1 egg 1 1/2 cups Gold Medal all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sliced almonds Maple Icing: 1 cup powdered sugar 1/4 teaspoon maple flavor 4 teaspoons milk -- (4 to 5) Heat oven to 350F. (if using dark or nonstick pan, heat oven to 325F.). Lightly grease bottom and sides of rectangular pan, 13 x 9 x 2-inches, with shortening or spray with cooking spray. Beat brown sugar, butter, maple extract and egg in large bowl with electric mixer on medium speed or, mix with spoon. Stir in flour, baking soda, salt and 1/2 cup of the almonds. Pat dough in pan with lightly floured fingers. Bake 15 to 20 minutes or until golden brown. Cool completely, about 45 minutes. Drizzle with Maple Icing; sprinkle with remaining 1/4 cup almonds. Let stand 5 minutes until set. For bars, cut into 6 rows by 4 rows. Maple Icing: Mix all ingredients in small bowl with spoon until smooth and thin enough to drizzle. Makes 24 bars. Source : "Gold Medal Cookies & Bars" Contributed to the FareShare Gazette by Suzie; 3 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 6g Fat (52.7% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chicken and Chinese Vegetables Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chicken broth 4 teaspoons cornstarch 3 tablespoons dry sherry 2 tablespoons soy sauce 1 tablespoon oil 2 skinless, boneless chicken breast halves cut into 3/4-inch cubes 1 cup carrots -- sliced on the diagonal 1/2 medium onion -- sliced thin 1 1/2 cups pea pods 1 1/2 cups sliced mushrooms 2 tablespoons water 1 cup fresh bean sprouts 2 cups chow mein noodles In a small bowl, combine chicken broth, cornstarch, sherry and soy sauce; blend well. Set aside. Heat large skillet over medium high heat; add oil, heat until it ripples. Add chicken, stir-fry 3 to 4 minutes or until meat is done. Remove from skillet. In same skillet, cook and stir carrots 2 minutes, add onion, pea pods, mushrooms and water. Cover and steam until vegetables are tender-crisp, about 3 minutes. Add chicken and cornstarch mixture, cook and stir until mixture is thickened and bubbly. Stir in the bean sprouts. Cook until mixture is thoroughly heated. Serve over chow mein noodles. Serves 4. * I like my pea pods to snap when I bite into them, so I don't add them until I add the bean sprouts, otherwise they are limpy. Contributed to the FareShare Gazette by Patty; 13 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 11g Fat (45.7% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 771mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Chile Colorado Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 dried Ancho peppers -- finely chopped or dried mild New Mexico red peppers 4 dried chipotle peppers -- finely chopped or 4 canned -- finely chopped 3 cups water 1/2 cup finely chopped onion 1 tablespoon snipped fresh oregano or 1 teaspoon dried 3 garlic cloves -- minced 1 tablespoon olive oil 1 1/2 cups chopped tomatoes 1/4 teaspoon salt 1/4 teaspoon ground cumin Cut up peppers, discard stems and seeds. Bring water to boil, remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. DO NOT DRAIN. Meanwhile in a large skillet, cook onion, oregano and garlic in hot oil for 3 minutes. Remove from heat and set aside. Place half of the undrained peppers and half of the chopped tomatoes in a food processor; process until nearly smooth. Strain through a fine sieve to remove any stems or seeds from tomatoes and peppers. Repeat this process with the remaining peppers and tomatoes. Add to onion mixture in skillet along with salt and cumin. Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes. Serve with huevos rancheros, grilled meats and poultry. http://www.recipecottage.com/mexican Contributed to the FareShare Gazette by Gary; 20 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 795 Calories; 31g Fat (31.2% calories from fat); 28g Protein; 127g Carbohydrate; 49g Dietary Fiber; 0mg Cholesterol; 671mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Chili Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 1 can Italian seasoned tomatoes 1 can prepared chili with beans 4 slices American cheese 1 tablespoon olive oil Heat olive oil in large skillet. When hot quickly brown chicken breasts you have salt and peppered. Brown on both sides. Place chicken in bottom of 11x7x2-inch baking dish you have sprayed with non-stick coating. Top with tomatoes. Bake uncovered at 350 degrees F. for 50 minutes. Spoon chili with beans over each chicken breast, bake 10 minutes longer. Top each piece of chicken with a slice of cheese. Return to oven just until cheese melts. Serves 4 Contributed to the FareShare Gazette by Patty; 1 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 584 Calories; 40g Fat (62.6% calories from fat); 52g Protein; 2g Carbohydrate; 0g Dietary Fiber; 175mg Cholesterol; 1693mg Sodium. Exchanges: 7 1/2 Lean Meat; 5 1/2 Fat. * Exported from MasterCook * Chili Colorado (Patty's) Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean pork loin -- cubed 6 Ancho peppers -- if dried, soak in 1 quart hot water until softened, then put in blender and mix until smooth 1 tablespoon ground cumin 2 teaspoons minced garlic 1/2 teaspoon oregano Saute pork and onion in olive oil until browned. Place in 4-quart Dutch oven. Add remaining ingredients, stir well. Put lid on pot and place in preheated 325 degree F. oven for 1 1/2 to 2 hours, or until pork is tender. Serve over hot fluffy rice. Serves : 4-5 * some people put onion in it, if you do add it to meat you are browning. * you can also wrap this in a nice warm flour tortilla like you would a burrito. Contributed to the FareShare Gazette by Patty; 16 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (33.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Chocolate Chip Cookies in a Jar Recipe By :Christmas-Cookies.com Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/2 cup white sugar 1 1/2 cups semisweet chocolate chips 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda Mix the salt and baking soda in with the flour, then layer the ingredients a large jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band. Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned. Makes 4 dozen. Christmas-Cookies.com Contributed to the FareShare Gazette by Nancy in response to a request; 24 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 2g Fat (25.0% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Covered Raisin Cookies in a Jar Recipe By :Christmas-Cookies.com Serving Size : 30 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup white sugar 1/2 cup packed brown sugar 1 cup chocolate covered raisins 1/2 cup milk chocolate chips 1 3/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work. Attach instructions to the jar: Chocolate Covered Raisin Cookies Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix until completely blended. You may need to finish mixing with your hands. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen. Christmas-Cookies.com Contributed to the FareShare Gazette by Nancy in response to a request; 25 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 1g Fat (15.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Mousse & Strawberries (Lo-Carb) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package instant sugar-free chocolate fudge pudding mix [1.4-ounce size] 1 cup cold skim milk 1 3/4 cup light whipped topping 1 Whole fresh strawberries In a large bowl, mix pudding mix and milk until well blended. Fold in the whipped topping. Serve with strawberries for dipping. 4 grams carbs per 2-tablespoon serving. Contributed to the FareShare Gazette by Polly; 23 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cook’s Bing Cherry Jam Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups pitted Bing cherries -- chopped 1 package powdered pectin -- (2-ounce) 1/4 cup lemon juice 1/4 cup almond flavoring 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 4 1/2 cups sugar 1. Place all ingredients, except the sugar into a 6-quart kettle. Bring to a full rolling boil that cannot be stirred down. 2. Immediately add sugar. Bring mixture to a full rolling boil and continue to cook for an additional 2 minutes. 3. Skim mixture. 4. Pour into hot, sterilized jars, leaving 1/4-inch head space. Seal. 5. Process 10 minutes in boiling water bath. Makes 5 to 6 pints. Source : "Cooksrecipe.com" S(Formatted by Chupa): "~" Yield : "5 pints" Contributed to the FareShare Gazette by Chupababi; 15 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Biscotti in a Jar Recipe By :Christmas-Cookies.com Serving Size : 32 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried cranberries or cherries 3/4 cup pecans 2 cups all-purpose unbleached flour 1/2 teaspoon cinnamon 2 teaspoon baking powder 2/3 cup sugar Layer ingredients in order inside a clean 1-quart jar. Tap gently on the counter top to settle each layer before adding the next. Add additional cranberries or pecans to top off the jar. Attach these directions to the jar: Cranberry Biscotti Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined. Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies. Christmas-Cookies.com Contributed to the FareShare Gazette by Nancy in response to a request; 25 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 2g Fat (43.8% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cranberry Hootycreeks Recipe By : Christmas-Cookies.com Serving Size : Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5/8 cup all-purpose flour 1/2 cup rolled oats 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup brown sugar 1/3 cup white sugar 1/2 cup dried cranberries 1/2 cup white chocolate chips 1/2 cup chopped pecans Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions: Cranberry Hootycreeks Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely. Christmas-Cookies.com Contributed to the FareShare Gazette by Nancy in response to a request; 26 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Mushroom and Ham Ravioli Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces refrigerated cheese ravioli -- (1 package) or tortellini 2 tablespoons margarine or butter 1/4 cup chopped red bell pepper 4 1/2 ounces sliced mushrooms -- drained (1 jar) 1/2 cup water 3/4 cup milk 4 teaspoons cornstarch 1 teaspoon chicken instant bouillon 1 cup cubed cooked ham 3/4 cup frozen peas Cook ravioli or tortellini according to package directions. Drain. Melt margarine in large skillet over Medium heat. Add pepper and mushrooms and stir fry. In small bowl, combine water, milk, cornstarch and bouillon. Blend well. Add to skillet, cook until mixture thickens and boils, stirring constantly. Stir in ham, peas and ravioli. Heat well. Serves 4. Source : "Green Giant" S(Mc Formatting by): "Bobbie" NOTES : Bobbie's Note: This was delicious. I used three color cheese tortellini. I did add some salt and pepper at the table. Contributed to the FareShare Gazette by Bobbie; 16 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 2g Fat (22.2% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Crock Pot Beef and Pork Barbeque Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef -- cubed [use a rump or pot roast] 1 1/2 pounds pork loin -- cubed 2 cups chopped onions 2 cups chopped bell pepper 1/2 cup packed brown sugar 2 teaspoons salt 1 teaspoon dry mustard 3 teaspoons chili powder 1/4 cup cider vinegar 2 teaspoons Worcestershire sauce 6 ounces tomato paste -- (1 can) 16 sandwich buns -- buttered and toasted under the broiler In crock pot, combine all ingredients except buns. Cook 1 hour on high, turn to low setting and cook 7 to 9 hours or until meat is tender. With a fork, stir barbecue mixture to break up meat pieces. Serve in buns. Yield : 16 Sandwiches For regular oven method: Put all ingredients in a Dutch oven and bake at 325 degrees F. for 4 hours or until meat is tender. Stir with fork to break up meat. Serve on the buttered, toasted buns. * have some horseradish ready for those who like it. Contributed to the FareShare Gazette by Patty; 14 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 10g Fat (47.1% calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 399mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

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