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FareShare Gazette Recipes -- March 2005 - P's


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Recipes Included On This Page

Parmesan-Asparagus and Bell Pepper
Pecan Chicken Salad

Pizza Recipe (Lo-Carb)

Pomegranate Turkey Chilli

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                       * Exported from MasterCook *

                    Parmesan-Asparagus and Bell Pepper

Recipe By     :
Serving Size  : 2     Preparation Time :0:20
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  fresh asparagus spears -- trimmed
     1/2        medium  red or yellow bell pepper -- cut
                        into 1/4-inch-wide strips
  2        tablespoons  balsamic vinaigrette dressing
  1         tablespoon  shredded Parmesan cheese

Heat closed contact grill (George Foreman) for 5 minutes.

In large resealable food-storage plastic bag, mix asparagus, bell pepper
and vinaigrette dressing to coat well.

When grill is heated, place half of vegetables crosswise on bottom grill
surface. Close grill; cook 4-6 minutes or until vegetables are crisp-

Place vegetables in serving bowl. Repeat with remaining vegetables.

Sprinkle with cheese.

Makes 2 servings

Source : "Pillsbury Classic Cookbooks, #289, Easy Meals for 2, March, 2005,
p. 80-81"

S(MC formatting by): "Bobbie"

NOTES : Tip: Italian dressing is a tasty stand-in for the balsamic

Contributed to the FareShare Gazette by Bobbie; 6 March 2005.

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

Per Serving (excluding unknown items): 10 Calories; 1g Fat (59.8% calories 
from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 2mg 
Cholesterol; 42mg Sodium.  Exchanges: 0 Lean Meat; 0 Fat.

                       * Exported from MasterCook *

                           Pecan Chicken Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  boneless, skinless chicken breasts -- patted dry
  3               cups  water
  1                     chicken bouillon cube
  1              pound  seedless green grapes
  1 1/2           cups  pecan halves
  1                cup  diced celery
  1                cup  chopped fresh dill
  1 1/2           cups  sour cream
  1 1/2           cups  mayonnaise -- (I like Best Foods)
                        Salt and fresh ground pepper -- to taste
  2            bunches  watercress -- (optional)
                        Dill sprigs -- for garnish

1. Preheat oven to 350F. Arrange chicken breasts in single layer in shallow

2. Bring water to a boil and add bouillon cube. Stir to dissolve. Pour
enough bouillon in baking pan to just cover chicken. Lay baking paper or
silver foil over chicken and bake till cooked through, 30 minutes. Allow
chicken to cool in liquid and discard liquid.

3. Shred chicken into bite-sized pieces and place in large bowl. Add
grapes, pecans, celery and chopped dill; toss well.

3. In separate bowl, mix sour cream and mayonnaise together. Toss this into
chicken salad. Season with salad and pepper. Cover and refrigerate for 2
hours. Serve on bed of watercress and garnish with dill sprigs.

Rayna's Notes: In a pinch, you can use dried dill but I would buy a fresh

Serves 8.

Contributed to the FareShare Gazette by Rayna; 27 March 2005.

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

Per Serving (excluding unknown items): 528 Calories; 58g Fat (92.8% calories 
from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 
370mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-
Fat Milk; 7 1/2 Fat.

                      * Exported from MasterCook *

                          Pizza Recipe (Lo-Carb)

Recipe By     :
Serving Size  :       Preparation Time :0:20
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  softened cream cheese
  2                     eggs
     1/3           cup  heavy cream
     1/3           cup  parmesan cheese
  2        tablespoons  butter
  2        tablespoons  chives
  2               cups  mozzarella cheese
  1           teaspoon  garlic powder
     1/2      teaspoon  onion powder
  1           teaspoon  Italian seasoning
                        ham, pepperoni, Italian sausage,
                        diced onion, diced green peppers,
                        sliced mushrooms, ground beef,
                        sliced black olives, etc. Any or
                        all of these ingredients. Be sure
                        you cook raw meats until done and
                        drain very well.
     1/2         pound  American cheese -- shredded
                        [not cheese food]
                        Non-stick spray
                        Cookie sheet

Preheat oven to 375 degrees F.

Beat together cream cheese and eggs. Add cream, parmesan cheese and spices.

Spray cookie sheet with non-stick spray.

Layer 2 cups of mozzarella cheese on cookie sheet. Pour mixture you just
mixed together over top of mozzarella cheese, right to edges of cookie
sheet. Bake for 10 minutes. Make sure to watch closely, the top should
lightly brown. The bottom gets browner, but do not worry.

Take crust out of oven and let stand for 5 minutes. (This is very

Spread the sauce very lightly over the crust. You do not want a soaked
pizza. Layer the American cheese on top. Sprinkle toppings on top of
American cheese.

Bake for another 10-15 minutes, until cheese is melted. Once melted, broil
until the top is bubbly and lightly browned.

Contributed to the FareShare Gazette by Pat; 7 March 2005.

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                      * Exported from MasterCook *

                        Pomegranate Turkey Chilli

Recipe By     :
Serving Size  : 5     Preparation Time :0:20
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  POM Wonderful 100% Pomegranate Juice
                        OR juice from 2-3 large pomegranates*
     1/3           cup  arils from 1 large pomegranate
  1                     double thick piece of cheesecloth -- 4x4 inches
  2        tablespoons  oil
  1 1/2           cups  chopped onion
  1                cup  chopped bell pepper -- red, yellow or green
  2                     garlic cloves -- minced
                        or 1 teaspoon pre-minced garlic
  1                     chipotle chiles in adobo sauce** -- finely chopped
                        [1 to 2]
  2               cans  beef broth -- (add more if needed)
                        or vegetable broth
  15            ounces  black beans -- rinsed and drained
                        [1 can]
  15            ounces  red kidney beans -- rinsed and drained
                        [1 can]
  6             ounces  tomato paste -- (1 can)
  1           teaspoon  salt
     1/2      teaspoon  ground allspice
  1                     bay leaf
  2 1/2           cups  shredded cooked turkey
                        or diced cooked leftover steak or beef
                        Garnish (optional):
                        shredded sharp cheddar or
                        Monterey Jack cheese

Score 1 fresh pomegranate and place in a bowl of water. Break open the
pomegranate underwater to free the arils. The arils will sink to the bottom
of the bowl and the membrane will float to the top. Sieve and put the arils
in a separate bowl.

Prepare fresh pomegranate juice.*

Place oil in a Dutch oven or soup pot and heat until hot. Sauté onion, bell
pepper, chiles and garlic for 3 minutes.

Stir in broth and pomegranate juice; immerse cheesecloth bag in mixture.

Stir in broth, beans, tomato paste and seasonings. Bring mixture to
boiling; reduce heat.

Cover and simmer over low heat, uncovered, for 1 hour.

Remove bay leaf and discard. Stir in turkey; simmer 3 minutes more.

Check seasoning. Sprinkle cheese over each serving.

Refrigerate or freeze any leftovers in tightly sealed containers.

Makes 5-6 Servings (7 cups)

* For 1 cup of juice, cut 2 large POM Wonderful pomegranates in half and
juice them with a citrus reamer or a juicer. Pour mixture through a
cheesecloth-lined strainer or sieve. Set the juice aside.

** Tip: Chipotle chiles in adobo sauce are smoked jalapeno chiles with a
sweet-hot smoky flavor. They come in small (usually 4-ounce) cans in the
Hispanic food section of larger supermarkets. Freeze any remaining chiles
and sauce from the can in a tightly sealed freezer container for future

S(Formatted by Chupa): "11.02.04"
Yield : "7 cups"
T(Cooking Time): "1:03"

Contributed to the FareShare Gazette by Chupa; 8 March 2005.

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

Per Serving (excluding unknown items): 697 Calories; 8g Fat (9.8% calories 
from fat); 44g Protein; 118g Carbohydrate; 28g Dietary Fiber; 0mg 
Cholesterol; 1223mg Sodium.  Exchanges: 7 Grain(Starch); 3 Lean Meat; 
2 Vegetable; 1 Fat.

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