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FareShare Gazette Recipes -- March 2005 - S's
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* Exported from MasterCook *
Salmon and Asparagus Frittata
Recipe By :
Serving Size : 2 Preparation Time :0:25
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
2 tablespoons milk
1/8 teaspoon pepper
1 tablespoon butter -- or margarine
1 cup fresh asparagus spears -- cut up
[about 4 ounces]
6 ounces canned salmon -- red or pink,
drained and flaked -- [6 to 7-ounce can]
1/2 cup shredded Dill-Harvarti cheese -- (2 ounces)
In a medium bowl, beat eggs, milk and pepper until well blended.
In a 10-inch nonstick skillet, melt butter over Medium heat. Add asparagus;
cook for 3 to 5 minutes, stirring frequently, until crisp-tender.
Reduce heat to Medium-Low. Add egg mixture to skillet; gently stir in
salmon. Cover, cook for 6 to 8 minutes or until eggs are set. (Do not
stir.) Sprinkle with cheese, cover and cook for 1-2 minutes or until cheese
is melted.
Makes 2 servings.
Source : "Pillsbury Classic Cookbooks, #289, Easy Meals for 2, March, 2005"
S(MC formatting by): "MC formatting by Bobbie"
NOTES : Tip: a frittata is an Italian omelet. Ingredients are mixed into
the eggs (instead of being enclosed in an omelet) and cooked over Low heat
without being stirred.
Bobbie's Note: This was a wonderful light supper. We served it with crusty
rolls and fruit.
Contributed to the FareShare Gazette by Bobbie; 5 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 277 Calories; 18g Fat (59.8% calories
from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 345mg
Cholesterol; 620mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Non-
Fat Milk; 2 Fat.
* Exported from MasterCook *
Sour Cream Cornbread
Recipe By : Cornbread Alley 2002
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Martha White self-rising cornmeal
2 tablespoons baking powder
1 cup cream style corn
8 ounces sour cream
2 eggs
1/2 cup corn oil
Combine corn, sour cream, eggs and corn oil. Mix well.
Combine corn meal and baking powder. Stir into corn mixture.
Pour into a greased 10-inch iron skillet and bake at 400 degrees F. for 30
minutes or until golden brown.
Source : "nationalcornbread.com"
S(Formatted by Chupa): "11.02.04"
Yield : "1 ten inch skillet"
Contributed to the FareShare Gazette by Chupa; 9 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Splenda Chocolate Cake (Lo-Carb)
Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
3/4 cup nonfat dry milk
2 teaspoons baking powder
1 1/4 teaspoons baking soda
5/8 cup unsweetened cocoa
1 1/2 cups Splenda
1/2 cup softened butter
1/2 cup warm water
2/3 cup cream
2 eggs
2 egg whites
1 teaspoon vanilla extract
Fluffy Chocolate Frosting:
1/2 cup heavy cream
1/4 cup unsweetened cocoa
1/2 cup Splenda
Directions for Cake:
Mix all dry ingredients in a large mixing bowl until well blended. Add the
rest of the ingredients. Mix on low speed of mixer until blended. Beat on
medium speed to high speed of mixer for 3 minutes or until color lightens.
Pour into 2 greased and floured 8-inch cake pans you have sprayed with non-
stick spray.
Bake at 350 degrees F. for 25 minutes. Cool to room temperature before
frosting.
Yields 12 servings
23 carbs per serving
Directions for Frosting:
Place all ingredients in a COLD MIXING BOWL. Beat on low speed of mixer
until well blended. Beat on high speed of mixer until cream is stiff. Use
to fill between layers and frost sides and top of cake.
1 carb per serving
Contributed to the FareShare Gazette by Pat; 8 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Springtime Asparagus (Lo-Carb)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sliced mushrooms -- (about 4 ounces)
1/4 cup Kraft Zesty Italian salad dressing
1 teaspoon lemon juice
1 pound fresh asparagus spears -- hard ends removed
and stalks peeled with potato peeler
2 tablespoons sliced almonds
Mix mushrooms, dressing and lemon juice in large non-stick skillet; cook on
medium heat 3 to 5 minutes or just until mushrooms are tender, stirring
frequently.
Top with asparagus; cover, reduce heat to medium low; simmer 5 minutes or
just until asparagus is crisp-tender.
Sprinkle with almonds.
Serves 4
5 carbs per serving
Contributed to the FareShare Gazette by Pat; 18 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Sweet Potato Lasagna
Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 3/4 ounces condensed cream of celery soup, low fat
[1 can]
1/2 cup sour cream, light
1/2 medium sweet onion -- shredded
10 ounces frozen chopped spinach -- (2 boxes)
thawed and squeezed dry
1/4 teaspoon ground nutmeg
2 1/2 pounds sweet potatoes -- peeled and thinly
sliced
8 ounces Monterey Jack cheese -- shredded
Heat oven to 350F. Coat a large baking dish with nonstick spray.
Mix soup, sour cream and onion in a large bowl.
In a medium bowl, mix spinach, nutmeg and 3/4 cup soup mixture.
Add potatoes to large bowl and toss to coat.
Layer 1/2 the potatoes over bottom of prepared baking dish. Sprinkle with
1/3 the cheese, and top with all the spinach mixture, 1/2 the remaining
cheese and all the remaining potatoes. Cover dish tightly with foil.
Bake 1 hour 20 minutes or until potatoes are tender when pierced through
the foil. Uncover and sprinkle with remaining cheese.
Bake 5 minutes to melt cheese. Remove from oven and let stand for 5 to 10
minutes before serving.
Source : "Woman's Day Magazine, April 1, 2005"
Start to Finish Time: "1:50"
NOTES : I used 4 very large, smooth sweet potatoes and shredded low-fat
cheddar cheese for this recipe. It is really a different dish for Doris and
me to prepare and, we both really liked it.
Formatted in MC by Art Guyer
Contributed to the FareShare Gazette by Art; 12 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 230 Calories; 9g Fat (35.8% calories
from fat); 10g Protein; 28g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol;
195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable;
1 Fat; 0 Other Carbohydrates.
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