Recipes Included On This Page Scrambled French Toast Stuffed Eggplants Luigino Summer Garden Soup Sweet Onion Spread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Scrambled French Toast Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PER SERVING: 1 slice bread 1 egg 1/4 cup milk Cube the bread. In a large bowl, beat together the eggs and milk. Drop the cubed bread into the bowl. Grease a frying pan and pour in the whole mixture with a spatula just like scrambled eggs. Serve with syrup or fresh fruit sauce. Source : "Great Harvest Bread flyer" S(MC Formatted by:): "Bobbie" NOTES : Bobbie's Note: This is quick and easy and a little change from French toast. It is easy to expand the recipe for the number you are serving. I did add a dash each of salt and pepper. Contributed to the FareShare Gazette by Bobbie; 2 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 8g Fat (40.7% calories from fat); 10g Protein; 16g Carbohydrate; 1g Dietary Fiber; 221mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Stuffed Eggplants Luigino Recipe By : Cooks.com (modified by Art Guyer) Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggplants 4 whole ripe tomatoes -- chopped 1 pound ground turkey 2 medium onions -- finely chopped 2 medium bell peppers -- chopped 10 ounces melted cheese [any processed melted cheese] 1 cup red wine 2 teaspoons oregano flakes 2 garlic cloves -- minced 1 meat bouillon cube 2 tablespoons tomato paste 1 cup water 6 tablespoons grated Parmigiano cheese Salt and pepper -- to taste Olive oil Cut the eggplants in half lengthwise. Scoop out and save the flesh, cutting it in small cubes, leaving the shells 1/4 to 3/8 thick. Set aside. Saute' the ground turkey until done; add the onions and bell peppers with olive oil, adding the garlic a bit later. When the onions are done but not brown, add the chopped tomatoes and continue cooking, stirring occasionally. Then add all other ingredients: wine, bouillon cube, tomato paste, pepper, oregano and the eggplant flesh. Continue cooking and stirring occasionally, reducing the heat a little bit to avoid sticking the mixture to the pan. Add the cheese, chopped or grated, depending on how soft it is (any cheese that melts with heat is good). At this point, stirring should be done continuously until most of the cheese is amalgamated with the mixture. You can leave tiny pieces of unmelted cheese scattered into the mixture. The water should be added if the mixture dries too fast before it is completely cooked and tender. Check the salt and add it to taste. Place the eggplant shells as level as possible into a baking dish, sprinkle the eggplant interior with salt and olive oil and stuff the mixture inside them as much as possible. Then sprinkle each half with a tablespoon of the grated Parmigiano cheese. Bake at 350F for 30 minutes or more, or use a microwave oven at full capacity until the eggplant walls are very tender. The stuffing mixture is also a spectacular pasta sauce and chances are that you will have prepared more than enough for the eggplants. So leave it in the refrigerator for the next day's pasta dish! Submitted by: Luis De Santis (Venezuela) Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 9 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 7g Fat (27.1% calories from fat); 17g Protein; 25g Carbohydrate; 8g Dietary Fiber; 60mg Cholesterol; 157mg Sodium. Exchanges: 2 Lean Meat; 4 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Summer Garden Soup Recipe By : Test Kitchen Recipe Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 4 garlic cloves -- minced (4 to 6) 2 tablespoons olive oil 3 cups fresh tomatoes -- chopped (may be peeled) 1 cup green beans -- cut, fresh or frozen 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon 1/2 teaspoon minced fresh dill weed or 1 pinch dried dill 1/4 teaspoon pepper 1/4 teaspoon salt-free seasoning blend 3 1/2 cups reduced-sodium chicken broth 1 cup peas -- fresh or frozen 1 cup zucchini -- halved lengthwise, sliced or summer squash In a saucepan, saute onion and garlic in oil until onion is tender. Add the tomatoes, beans, basil, tarragon, dill, pepper and seasoning blend; simmer for 10 minutes. Add broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender Yield : 8 servings. (2 quarts) Source : "Light and Tasty Magazine, June/July 2005, insert" S(mastercook formatting by): "Bobbie" Yield : "2 quarts" NOTES : Bobbie's Note: This is a wonderful soup recipe. The combination of herbs is fantastic. I made only two changes. I added corn cut from one ear of corn and about 1/4 teaspoon salt. A real keeper! Contributed to the FareShare Gazette by Bobbie; 10 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (41.7% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Sweet Onion Spread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium sweet onions -- such as Spanish or Vidalia 2 teaspoons olive oil 2 teaspoons honey 4 large garlic cloves -- peeled French bread slices -- toasted Peel and quarter onions. In a large bowl stir together olive oil and honey. Add onions and garlic, stirring well to coat. Transfer mixture to a 2-quart baking dish. Bake in a 350-degree F. oven for 30 to 40 minutes or until onions turn golden brown, stirring occasionally. Remove from oven and let cool. Transfer mixture to a food processor bowl or blender container. Cover and process or blend until smooth. Serve on toasted bread slices. Makes 1/2 cup. From Better Homes and Gardens Contributed to the FareShare Gazette by Mary; 7 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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