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FareShare Gazette Recipes -- September 2006 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Apples With Maple Yogurt Sauce

Baked Devil's Float

Banana Cake

Bean and Cheese Quesadilla with Corn Salsa (AICR)

Bean Pate

Black Bean and Pinto Bean Hummus - 1 pt

Bourbon Street Shrimp

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* Exported from MasterCook *

Baked Apples With Maple Yogurt Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large firm tart apples -- such as Fuji,
Pink Lady or Gala
1 tablespoon packed brown sugar -- (1 to 2)
1/4 cup raisins
1/2 cup instant rolled oats
1/4 cup finely chopped walnuts
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Maple Yogurt Sauce:
3/4 cup lowfat yogurt
1/4 cup maple syrup

Core the apples and remove the top inch of the skin. Make a shallow cut
just breaking through skin around the center of each apple to prevent skin
from bursting. Place the apples upright in baking dish or pie plate. In
small bowl, combine brown sugar, raisins, rolled oats, walnuts, cinnamon
and nutmeg. Mix until combined. Spoon into center of each apple. Add water
to cover bottom of dish. Bake, uncovered, in 375 degrees F. in oven for 25
to 30 minutes for less firm apples and up to 50 minutes for firm varieties
or until apples are tender when pierced with a toothpick.

Maple yogurt sauce: In bowl, combine yogurt and maple syrup. Pour over
baked apples.

Microwave method: Apples baked in the microwave have tougher skins than
oven-baked ones. Prepare as directed in recipe. Pierce skin in several
places with a toothpick to prevent skin from bursting. Cover with waxed
paper; microwave at high power for 6 to 9 minutes or until apples are
almost tender. Let stand for 5 minutes. Serve with maple yogurt sauce.

Makes 4 servings. Per serving: 262 calories and 1 gram fat.

Source : American Institute Cancer Research, Online Newsletter, Tuesday
September 19, 2006, Issue No. 106

Formatted by Chupa Babi in MC: 091906

Everything they say about apples is true ó including bushels of ripe ones
being available right now. It may be a flavonoid called quercetin that
keeps the doctor away. Or perhaps itís the pectin, a soluble fiber believed
to reduce blood cholesterol. This recipe adds the phytochemicals in
raisins, oats, walnuts, cinnamon and nutmeg to the mix. The more you
substitute this delicious dessert for cookies and ice cream the leaner and
healthier you'll be.

Contributed to the FareShare Gazette by Chupa; 20 September 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 123 Calories; 1g Fat (6.1% calories from 
fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 34mg Sodium. 
Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other 
Carbohydrates.


 

* Exported from MasterCook *

Baked Devil's Float

Recipe By : The Federated Women's Clubs Desserts Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 packages marshmallows -- quartered
[small packages]
1 cup sugar -- (250 mL)
1 1/2 cups water -- (375 mL)
2 ounces chocolate -- (60 g/2 squares)
2 tablespoons margarine -- (30 mL)
1 teaspoon vanilla -- (5 mL)
1 cup flour -- (250 mL)
1/2 teaspoon salt -- (2 mL)
1 teaspoon baking powder -- (5 mL)
1/2 cup milk -- (125 mL)
Crushed pecans

Hallie's note: the recipe didn't give any weight for the 'small packages',
nor did it specify what kind of chocolate.

Place marshmallows in square baking pan. Bring 1/2 cup (125 mL) of the
sugar and the water to a rolling boil; pour over the marshmallows.
Melt the chocolate and margarine in a saucepan; add the remaining sugar,
vanilla, flour, salt, baking powder and milk.
Drop the batter by spoonfuls over the marshmallow mixture. Sprinkle pecans
over the top.
Bake at 350F (180C) for 40 minutes.
Serve with whipped cream.

Yields 6 servings.

Contributed to The Federated Women's Clubs Desserts Cookbook by
Mrs. R. Martin of South Carolina. 1969 edition.
MC format and metric conversion by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie.
www.fareshare.net



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Per Serving (excluding unknown items): 307 Calories; 8g Fat (22.6% calories from 
fat); 3g Protein; 58g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 318mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other 
Carbohydrates.


 

* Exported from MasterCook *

Banana Cake

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
1 cup shortening or butter
4 eggs
1 cup sour cream
2 teaspoons baking soda
3 cups all purpose flour
1 tablespoon vanilla extract
6 ripe bananas -- mashed (2 1/2 cups)

Preheat the oven to 350F. Grease and flour three 9-inch cake pans and set
aside.

Cream together the sugar and shortening or butter. It will be dry and
crumbly. Add the eggs an beat well. Mix in the sour cream. In a separate
bowl, sift together the flour and baking soda. Add to the creamed mixture
and beat well. Add the mashed bananas and vanilla and mix well. Divide
evenly between the cake pans. Bake for 30-35 minutes.

Gonzo's notes: This is one of the few cakes that I think is worth the
trouble of making from scratch. It's not hard, uses regular flour and it
really tastes great. This is a rich, heavy cake. Makes a very large sheet
cake or 3 round cake pans. I sometimes make a 9x13-inch sheet cake and one
small round cake pan when taking the cake someplace. One for home, one for
the road.

Contributed to the FareShare Gazette by Gonzo; 29 September 2006.
www.fareshare.net



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* Exported from MasterCook *

Bean and Cheese Quesadilla with Corn Salsa (AICR)

Recipe By :American Institute Cancer Research Online Newsletter, 091206
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh corn kernels
or canned corn with no added salt
1/2 medium red bell pepper -- finely chopped
1/4 medium red onion -- finely chopped
1/4 cup chopped cilantro leaves
1 small jalapeno -- seeded and minced
Salt and freshly ground pepper -- to taste
1 tablespoon fresh lime juice
Freshly ground pepper
2 whole-wheat tortillas -- burrito-size
15 ounces pinto beans -- rinsed and drained (1 can)
4 ounces shredded low-fat Monterey Jack cheese -- (1 cup)
or Pepper Jack cheese

To make the salsa, combine the corn, red pepper, onion, cilantro, jalapeno,
salt and pepper in a bowl. Mix in the lime juice and set aside.

Spray a large skillet lightly with cooking spray. Set it over medium-high
heat. When the pan is very hot, add a tortilla. Heat the tortilla for about
30 seconds. Cover half of the tortilla with half of the beans and cheese
and a small handful of the salsa. Fold the empty side over the filling.
Cook for 1-2 minutes on each side until the cheese is melted. Repeat for
the second tortilla.

To serve, cut each quesadilla in half. Place 1 half on each of 4 plates.
Top with a quarter of the salsa and serve immediately.

Makes 4 servings. Per serving, 372 calories, 9 grams fat (3 grams
saturated fat), 55 grams carbohydrates, 18 grams protein, 9 grams
dietary fiber, 530 mg sodium.

Source : American Institute Cancer Research Online Newsletter, 091206
Formatted in MC by Chupa Babi: 09.13.06

One of the best ways to reduce the fat content of any dish is to replace
some high fat ingredients with vegetables. The veggies displace some of
that fat while adding flavor, crunch and healthy phytochemicals. In this
recipe, the salsa makes a small quesadilla a filling, flavorful treat. The
low fat cheese and whole wheat tortilla raise it up another notch on the
health scale. So you can enjoy this delicious, satisfying dish with a clear
conscience.

Contributed to the FareShare Gazette by Chupa; 14 September 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 444 Calories; 2g Fat (3.7% calories from 
fat); 25g Protein; 87g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 14mg 
Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 
0 Fat.


 

* Exported from MasterCook *

Bean Pate

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves
1/2 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke flavoring
1 package cream cheese
1/2 cup sharp cheddar cheese
3 cups black eyed peas -- cooked or canned
or navy beans -- cooked or canned
Hot sauce to taste
Seasoning to taste

Blend everything in processor. If too thick add some mayonnaise or olive
oil to thin.

Contributed to the FareShare Gazette by Jennie; 1 September 2006.
www.fareshare.net



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* Exported from MasterCook *

Black Bean and Pinto Bean Hummus - 1 pt

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces black beans -- (1 can) drained
15 ounces pinto beans -- (1 can) drained
2 tablespoons tahini -- (sesame seed paste)
1 tablespoon lemon juice
1/2 cup fresh cilantro -- chopped
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon olive oil
2 garlic cloves -- minced
Salt and pepper to taste

Combine all ingredients in a food processor and process until smooth.
Serve with pita bread and/or crackers.

Description : "1 pt"
Source : "ArcaMax."
S(Formatted by Chupa Babi in MC): "03.18.06"
Yield : "4 cups"

Contributed to the FareShare Gazette by Chupa; 13 September 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 202 Calories; 3g Fat (11.2% calories from 
fat); 12g Protein; 34g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 7mg 
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.


 

* Exported from MasterCook *

Bourbon Street Shrimp

Recipe By : Recipe4Living
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
12 mushrooms -- sliced
2 cans condensed cream of shrimp soup
2 cups sour cream
2 teaspoons soy sauce
1/2 teaspoon black pepper
3 pounds shrimp -- cooked and cleaned
6 slices bread -- each cut in 4 wedges
2 cups sharp cheddar cheese -- grated

Melt butter and saute mushrooms until wilted but still white. Stir in soup,
sour cream, soy sauce, and pepper. Cook, stirring, until sauce bubbles and
becomes smooth. Fold in shrimp. Heat until bubbly.

Serve spooned over toast slices or cooked rice. Can also be spooned into
small casseroles; top each casserole with grated sharp cheddar cheese. Place
under broiler and broil until bubbly and golden brown.

Description: "Straight from that famous New Orleans street,
this shrimp casserole is rich and delicious."

Source: "Recipe4Living"
S(Formatted in MC By): "Art Guyer"

Contributed to the FareShare Gazette by Art on September 9, 2006
www.fareshare.net



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Per Serving (excluding unknown items): 830 Calories; 52g Fat (57.2% calories from 
fat); 63g Protein; 25g Carbohydrate; 1g Dietary Fiber; 471mg Cholesterol; 1669mg 
Sodium. Exchanges: 1 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 
9 Fat.

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