Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

Return to the FareShare Recipe  Master Index

FareShare Gazette Recipes -- October 1998 - N's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

New England Chicken Croquettes
Noodles With Creamy Peanut Sauce
Nutty Pumpkin Waffles (Libbys)

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                     *  Exported from  MasterCook  *
                      New England Chicken Croquettes
Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Healthwise
                Main Dishes                      Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    margarine
   2      tablespoons   flour
   1      cup           skim or 1% milk
   1      teaspoon      worcestershire sauce
     1/2  teaspoon      chervil
     1/2  teaspoon      salt
     1/8  teaspoon      white pepper
   2      cups          finely chopped cooked chicken
     2/3  cup           bread crumbs
   2                    eggs -- lightly beaten
                        nonstick vegetable cooking spray
Preheat oven to 375 degrees.
Melt margarine over low heat; stir in flour until smooth.  Add milk
gradually, whisking until smooth;add Worcester sauce, chervil, salt,
pepper, and chicken.   Cool.
When cold, form into 8 balls using 1/3 cup mixture per ball. Roll
in bread crumbs, egg, and again in bread crumbs.
Place on cookie sheet well coated with vegetable spray.  Bake for 25
to 30 minutes or until light golden brown.
8 croquettes/Serving size: 2 croquettes
Exchanges: All dinner menus this week have about 550 calories and include:
2-3 Starch servings 1-3 Meat or Meat Substitute
servings 1-3 Vegetable
servings 1 Fruit serving 1-2 Fat servings
Total Fat -- 20g Total Carbohydrate -- 45g
Protein -- 33g
Some menus have 1 Skim Milk serving instead of 1
Meat, 1 Starch, or 1 Fruit serving.
Copyright  1998 American Diabetes Association
Recipe for Saturday, 7/25/98
All recipes this week are complete dinner menus from the
cookbook Magic Menus for People with Diabetes, featuring over
200 entire meals with fats, calories and exchanges automatically
figured for you.
You can order a copy of this and many other
cookbooks from our online bookstore or call
1-800-ADA-ORDER (1-800-232-6733).
inner: 1 serving New England Chicken Croquettes
1/3 cup cooked brown rice
1/2 cup cooked spinach with
1 tsp margarine
1 cup fresh raspberries
C formatted by Barb at Possum Kingdom using MC
Buster 2.0f & SNT on 7/27/98
Posted on FareShare by bobbi744@acd.net ICQ#2099532

                   - - - - - - - - - - - - - - - - - -
                     *  Exported from  MasterCook  *
                     Noodles With Creamy Peanut Sauce
Recipe By     : TVFN/Gourmet Mazazine
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Pasta/Noodles
                Sauces                           Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           smooth peanut butter
     1/3  cup           chicken stock
     1/4  cup           soy sauce
   4      tablespoons   sesame oil -- (Asian)
   2      tablespoons   garlic -- minced
   2      tablespoons   ginger root -- peeled and minced
   2      tablespoons   sugar
   2      tablespoons   red wine vinegar
   2      teaspoons     hot pepper oil
     1/4                milk
   3      quarts        water
   1      tablespoon    peanut oil
   1      10 ounce      th  Chinese egg noodles or spaghettini
In a kettle, bring 3 quarts water to boil with 1 tablespoon of the
peanut oil, add the noodles, and cook them until they are just al
dente.  Drain them in a colander, rinse them under running cold water,
and drain them well.
In a food processor fitted with the metal blade or in a blender, blend
all the ingredients.
Toss noodles with peanut sauce.
from tvfn 9/30 COOKING LIVE SHOW #CL9207
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Recipe courtesy of Gourmet Magazine
Posted to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Nutty Pumpkin Waffles (Libbys)
Recipe By     : Libbys Pumpkin
Serving Size  : 8    Preparation Time :0:00
Categories    : Breakfast/Brunch                 Pumpkin
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour
     1/4  cup           granulated sugar
   1      tablespoon    cornstarch
   2      teaspoons     baking powder
   2      teaspoons     ground cinnamon
     1/2  teaspoon      salt
     1/4  teaspoon      ground ginger
     1/4  teaspoon      ground nutmeg
   2                    eggs -- separated
     1/2  cup           LIBBY'S Pure Pumpkin
   1 3/4  cups          milk
   2      tablespoons   butter or margarine -- melted
     3/4  cup           nuts -- chopped
                        Pumpkin Maple Sauce -- (recipe follows)
COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger
and nutmeg in large bowl.  Combine egg yolks, pumpkin and milk in medium
bowl; mix well.  Add to flour mixture.  Stir in butter.  Beat egg whites
in small mixer bowl at high speed until soft peaks form.  Gently fold
into pumpkin mixture.
PREHEAT waffle iron according to manufacturer's directions.  Depending
on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot
iron.  Generously sprinkle with nuts.  Bake for 4 to 5 minutes or until
steaming stops.  Repeat with remaining batter and nuts.  Serve with
Pumpkin Maple Sauce.
PUMPKIN MAPLE SAUCE: HEAT 3/4 cup LIBBY'S Pure Pumpkin, 1 cup maple
syrup and 1/4 teaspoon ground cinnamon in small saucepan until warm.
(Makes eight 7-inch waffles) Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - -  

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!