Recipes Included On This Page Mac & Cheese Stuffed Peppers Mama's Cherry Nut Bread Marshmallow Popcorn Balls Mediterranean Summer Tabbouleh  Vegan Mexicali Chicken Chunks Microwave Italian Chicken Molasses Popcorn Balls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mac & Cheese Stuffed Peppers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large green peppers -- (4 to 6) 2 pounds elbow macaroni 1 1/2 pounds sliced American cheese [we've found we like deli cheese best] 5 cans tomato soup Water Cut the tops off of the peppers and remove the seeds, set aside. Cut cheese into small pieces, set aside. Meanwhile boil a pot of water and cook the elbows for 6 minutes. Drain the elbows and return to the pot. Add the cheese and mix well. Stuff the elbows and cheese into the peppers and place them into a deep baking dish or Dutch oven. If you have any extra mac & cheese, place it around the peppers. In another large pot place the tomato soup, fill each can with water and slowly stir into the soup. Pour soup over the peppers and mac & cheese. Cover and bake at 350 degrees F. for 1 1/2 to 2 hours. You can make more or less depending on how many you want to serve. I make this for 2 adults, 1 hungry teenage boy and 2 small children. The kids only eat the mac & cheese and there are always left overs for the next day's lunch. This recipe comes from www.thefamilycorner.com Contributed to the FareShare Gazette by Margie; 14 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 491 Calories; 3g Fat (5.7% calories from fat); 16g Protein; 99g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 444mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Mama's Cherry Nut Bread Recipe By : Public domain recipes converted from Meal Master format Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 3 cups Bisquick Baking Mix 1 egg 3/4 cup walnuts -- or any kind of nuts 1 cup cherries Cut cherries in quarters. Mix all ingredients together. Bake in a greased bread pan at 350F. for 1 hour. S(Formatted by Chupa): "09.28.04" Contributed to the FareShare Gazette by Chupababi; 11 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 7g Fat (38.5% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Marshmallow Popcorn Balls Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine -- (1 stick/1/4 pound) 36 large marshmallows or 1 package of miniature marshmallows 1 teaspoon vanilla A few drops any color food coloring 6 cups popped popcorn -- unbuttered Melt margarine and marshmallows together over medium-low heat, stirring constantly. Add vanilla and food coloring and pour over popcorn. Use some butter or margarine on hands while forming balls. Makes 8-10 medium sized balls. Contributed to the FareShare Gazette by Margie; 30 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 11g Fat (48.5% calories from fat); 1g Protein; 27g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Mediterranean Summer Tabbouleh Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces bulgur -- or cracked wheat 8 ounces fresh peas -- podded 8 ounces broad beans -- podded 8 ounces baby carrots -- trimmed 2 tomatoes -- chopped (2 to 3) 1 bunch spring onions -- chopped 1/4 cup chopped coriander 1/4 cup chopped mint 1 lemon -- zest and juice of 1/3 cup olive oil Sea salt Freshly ground black pepper This is a grain based vegetable salad. Place the bulgur wheat in a large bowl cover with about 2.5 cm (1 inch) water and leave for 30 minutes; it should soak up all the water. Transfer the bulgur to a colander and press down to extract any unwanted moisture. Boil the peas until tender then drain and reserve. Boil the beans until tender peeling off the inner skin if necessary and reserve. Boil the carrots whole then slice across thinly. In a large bowl mix the bulgur with all the vegetables then add the herbs and dressing. Leave for an hour so that all the flavours are combined then serve. I use canned fava or broad beans in this recipe. Saves squeezing the skins off!! So I'm lazy. Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" NOTES : If they are at hand a few redcurrants or blackcurrants strewn over the top look and taste wonderful. Contributed to the FareShare Gazette by Chupababi; 20 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 19g Fat (47.9% calories from fat); 8g Protein; 39g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat. * Exported from MasterCook * Mexicali Chicken Chunks Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast halves -- cubed 1/4 cup cornmeal 1 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon red pepper flakes -- crushed 1/4 teaspoon salt 2 tablespoons butter Place chicken in micro-wave dish after having rolled in a mix of the first 5 ingredients. Drizzle chicken with melted butter. Cover with plastic wrap. Micro-wave at high 3 minutes, with a 1/4 turn half way through cooking time. Turn pieces over, move outer pieces to center and center pieces to outside. Cover and micro-wave 4 minutes or until chicken is tender. Serves 4. Contributed to the FareShare Gazette by Patty; 5 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 14g Fat (54.5% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 256mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Fat. * Exported from MasterCook * Microwave Italian Chicken Recipe By : Annette Greco: Kitchen Remodeling Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breasts 1 jar sliced mushrooms -- drained 1/4 teaspoon onion flakes 15 ounces spaghetti sauce -- (1 jar) Arrange chicken in microwaveable baking dish. Top chicken with mushrooms. Sprinkle with onion. Pour spaghetti sauce over chicken. Cover with wax paper. Place dish in microwave. Cook at 100% power for 22 minutes, rearranging chicken once during cooking time. Let stand, covered, 5 minutes or, until chicken is no longer pink in center. S(Formatted by Chupa): "09.28.04" NOTES : Stuck for a quick dinner. This will do with a salad and garlic bread. Finish with a frozen tiramisu. It doesn't get any easier. Contributed to the FareShare Gazette by Chupababi; 10 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 8g Fat (19.6% calories from fat); 57g Protein; 18g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 681mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Molasses Popcorn Balls Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup molasses 1/2 cup sugar 1/4 teaspoon soda 6 quarts freshly popped popcorn Sort popped corn in large container. Boil molasses and sugar in iron skillet to hard ball stage (not brittle). Remove from stove; add soda and stir. Pour over sorted popcorn. Wet hands and form into balls. Wrap in plastic wrap or waxed paper. Enjoy. Have a bowl of water handy to keep wetting your hands. Contributed to the FareShare Gazette by Margie; 29 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; trace Fat (0.2% calories from fat); 0g Protein; 23g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Other Carbohydrates.

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