The Original Cooksalot Cooks

Taco Casseroles and Bargain Shopping

2011-03-15T00:49:00.004-06:00

I know totally off the wall title. But I saw this recipe on the back of the Aunt Jemima Pancake Mix box. The picture looked so good and I had to try it. Of course like the title says bargain shopping. So I had gotten the pancake mix on a Albertson's Bonus Buy, and I thought well I have a well stocked pantry and everything I need. Why not. Now here's the recipe with the changes I made to it, and approximately what it cost me to make it all from my restocked pantry.

Taco Casserole

filling:
* 1 lb. 85% lean ground beef (Fred Meyer sale $1.99)
* 1 cup onion, chopped (about half a small onion)(30 cents)
* 1/2 cup green bell pepper, chopped
* 1/2 cup red bell pepper, chopped( we don't care for bell peppers so it's not worth keeping it around so some home dehydrated bell peppers it what I used)(50cents)
* 1 can (11 oz.) whole kernel corn, drained (1cup and a half of frozen)($1)
* 1 can (8 oz.) tomato sauce (used a can of dice tomatoes)(37cents)
* 1 package (1.25 oz.) taco seasoning mix (my own homemade mix)(25cents)
* 1 cup shredded cheddar cheese (deli markdown with coupons)(about 25cents)

topping:

* 1/2 cup Aunt Jemima® Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix (out of a $2 box I'm pretty sure at least 25 cents)
* 2/3 cup 2% milk (free with cereal promo)
* 1 egg, slightly beaten (markdown and then coupon)(10 cents?)
* 2 tsp. vegetable oil (Olive Oil 10 cents?)

1.Preheat oven to 350° F.
2.For filling, combine ground beef and onion in large skillet. Cook until meat is no longer pink.
3.Add peppers and corn, cook 2 minutes over medium heat, stirring occasionally.
4.Add tomato sauce and taco seasoning; cook 2-3 minutes or until heated through.
5.Pour hot beef mixture into 8" x 8" or 9" x 9" square baking dish. Sprinkle with cheese; set aside.
6.For topping, combine pancake mix, milk, egg and oil; stir with wire whisk until large lumps disappear. Pour over ground beef mixture; spread evenly.
7.Bake 30-35 minutes or until topping is golden brown.
8.Sprinkle top with additional cheese, if desired.

Recipe Yield: 8 servings (that's adults or get it before the 2 teenage hockey players in the house get to it. LOL!)

Serving Size: 1/8 of recipe

Nutrition Information:
Calories: 270, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 760mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 7g, Protein: 18g

Nutrition wise not bad. Low enough in carbs I wonder if I took too much insulin. hmmm
Cost wise $5.11 just a few cents over the $5 mark. The $5 dinner mom would be proud of me.
The boys loved it and even left enough for Phil to take for his lunch.

Depression Era Cooking

2009-03-01T03:21:00.002-07:00

Yep I've been watching "Depression Era Cooking" with Clara on youtube. So I've been inspired to post a quick recipe before I go to sleep. Something for all of us that have been living on tight budgets with hungry mouths to feed. And when those mouths happen to belong to 2 boys that like playing hockey well that's like trying to feed a family of 6!

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Title: Broken Pasta With Onions And Peas
Categories: easy
Yield: 2 servings

1/4 c Olive oil
1 lg Onion
2 lg Eggs
1/2 c Baby peas, defrosted
OR drained canned peas
1/2 c Grated Parmesan cheese
1/2 lb Linguine (broken)
ds Salt to taste
ds Pepper to taste

Here is a recipe that I have been making a lot. I found the recipe
in a local newspaper. It has taken some experimenting, because the
original recipe calls for WAY TOO MANY peas, it was overwhelming. So
here is my version. Give it a try sometime.

Slice the onion thinly in strips and saute it in a large skillet with
the olive oil until the onions are slightly brown (about 10 minutes).
Add peas and a little salt and pepper and cook over medium heat for
about two minutes. Remove from the heat.

While you are cooking the onions break the pasta into smaller pieces.
Bring a large pot of water to a boil and cook the linguine until
done. Drain (reserve some of the cooking water just in case the end
product is a little dry - I personally have never had to use the
extra water, but it sounds like a good idea).

Add the drained hot pasta to the skillet with the onions and mix well.

Combine the two eggs and the cheese in a small bowl, pour the egg
mixture over the pasta.

Return the pan back to the stove. Heat on low just until the egg
sets.

Add additional salt/pepper to taste if you want - thats it.

Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97
National Cooking Echo Ä

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Per Serving (excluding unknown items): 425 Calories; 38g Fat (80.3%
calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 228mg
Cholesterol; 444mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 6 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Grog

2008-12-24T22:38:00.002-07:00

Just the thing for a cold wintery Christmas night. Enjoy!

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Title: Honey Grog
Categories: beverages
Yield: 4 servings

4 c apple cider or apple juice
1/4 c honey
2 tb butter or margarine
1 cinnamon stick, 3 inches
-long
1 ts grated orange peel
1/4 ts ground nutmeg
1/2 c light rum, optional

Combine all ingredients except rum in medium saucepan and bring to a
simmer, stirring occasionally. Simmer 5 minutes. Stir in rum just before
serving, if desired.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Simmer):
"0:05"
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Per Serving (excluding unknown items): 233 Calories; 6g Fat (22.6% calories
from fat); trace Protein; 47g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 1 Fat; 1
Other Carbohydrates.

Nutr. Assoc. : 2058 0 0 0 0 3620 0

Preparation Time: 0:00

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Molasses Crinkles

2008-12-16T01:40:00.003-07:00

Got this cookie batter in the fridge right now. I'll pull it out tomorrow and get it baking. It once started out as 2 separate recipes. I took what I liked best and made my own recipe. So this is my own personal recipe. Enjoy!
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Title: Molasses Crinkles
Categories: cookies, desserts
Yield: 96 servings

1 1/2 c shortening
2 c brown sugar
2 egg
1/2 c molasses
4 1/2 c flour
1 ts salt
4 ts baking soda
2 ts ground cinnamon
1 ts ground cloves
2 ts ground ginger
1/2 c ginger; candied
2 c granulated sugar; for
-garnish

Cream shortening and sugar together. Add eggs and molasses and beat until
well blended. Sift flour; measure and add salt, soda, and spices. Sift
again. Add sifted dry ingredients to creamed mixture and mix thoroughly.
Chill dough in refrigerator [or freezer]. Shape the chilled dough in balls
1 inch in diameter. Roll balls in granulated sugar and place 2 inches
apart on a greased baking sheet. Bake at 350 degrees for 12-15 minutes.

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Contributor: Vicky Shaw

Preparation Time: 0:00

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Copyright:
"Vicky Shaw"
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Per Serving (excluding unknown items): 85 Calories; 3g Fat (35.5% calories
from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Vicky Shaw

Preparation Time: 0:00

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Pfeffernusse Cookies

2008-12-12T00:29:00.002-07:00

Today the boys and I made Pfeffernusse Cookies. Turns out that I can't find the recipe I used to make all the time, but I found a very close one on All Recipes. I even took some pictures!
I know the recipe doesn't call for it but the recipe I used to make had you roll them in powdered sugar when they come out of the oven a

Don't be fooled the dough will look dry and crumbly. Needs to be that way so it doesn't go flat when you bake it. These are so good they might not make it to the third day of aging.

Warm Chocolate Bread Pudding

2008-12-02T11:25:00.000-07:00

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Title: Warm Chocolate Bread Pudding
Categories: desserts, chocolate, holiday brunch, holidays, holiday temptations
Yield: 2 servings

cooking oil or non stick
-spray
1 c italian bread; cubed
2 tb miniature semisweet
-chocolate piece
2 tb sugar
1/3 c fat-free milk
3 tb egg product or 1 egg; thawed
1/2 ts orange or tangerine peel;
-grated
1/4 ts vanilla
sifted powdered sugar;
-optional
or fat-free whipped topping

PREHEAT the oven to 350°. Spray two 6-ounce individual soufflé dishes or
custard cups with cooking oil or nonstick cooking spray. Divide the bread
cubes between the two soufflé dishes or cups.

COMBINE chocolate, sugar, and milk in a small saucepan. Stir over low heat
till the chocolate melts; remove from heat. Beat smooth with a wire whisk,
if necessary.

PLACE egg product or egg in a small bowl; gradually stir in the chocolate
mixture. Add the orange peel and vanilla. Pour mixture over bread in the
two dishes or cups. Press lightly with back of spoon to be sure all bread
cubes are moistened. If desired, desserts may be covered and refrigerated
for 1 to 2 hours before baking. Uncover before baking.

BAKE in a 350° oven for 15 to 20 minutes till the tops appear firm and a
knife inserted near the centers comes out clean. Cool about 10 minutes;
serve warm. Top with sprinkles of powdered sugar or dollops of whipped
topping, if desired.

Makes 2 servings.

Nutrition facts per serving: 163 calories, 4 g total fat (0 g sat, fat), 80
mg calcium, 125 mg sodium, 29 g carbohydrate, 0 g dietary fiber, 5 g
protein. Daily Value 13% vitamin A.

Food exchange: 1 starch.

Source:
"BHG Low Calorie, Low Fat Recipes, Spring 2000"
Copyright:
"Better Homes & Gardens"
Ratings : Points 0-10 4 - - - - -
- - - - - - - - - - - - - -

Per Serving (excluding unknown items): 50 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 13g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 1 Other Carbohydrates.

NOTES : Chocolate and true love. That's an irresistible combination Go
ahead and dip into this light but luxurious finale.

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Steamed Chocolate Pudding

2008-12-02T11:24:00.001-07:00

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Title: Steamed Chocolate Pudding
Categories: desserts, chocolate, puddings/custards, steamed
Yield: 12 servings

1 3/4 c all-purpose flour
1 1/2 ts baking powder
1 1/4 c reduced-fat milk
2 ts instant espresso powder
or instant coffee crystals
1/4 c butter; (no substitutes)
1 c sugar
1/2 ts almond extract
2 eggs
2 egg whites
4 oz unsweetened chocolate;
-melted and cooled
1/4 c chopped almonds
powdered sugar optional
CHOCOLATE SAUCE: OPTIONAL
3/4 c semisweet chocolate pieces
1/4 c butter; (no substitutes)
1/2 c sugar
1 5 ounce can evaporated milk

GREASE and flour a 2 1/2-quart heatproof glass mixing bowl or a 10-cup
steamed pudding mold with cover.

STIR TOGETHER flour and baking powder in a small mixing bowl; set aside.
Combine milk and espresso powder or coffee crystals, stirring till
dissolved; set mixture aside.

BEAT butter in a large mixing bowl with an electric mixer on medium to high
speed for 30 seconds. Add sugar and almond extract; beat till
well-combined. Add eggs and egg whites, one at a time, beating on low speed
after each addition just till combined. Stir in melted chocolate.

ADD flour mixture and milk mixture alternately to butter mixture, beating
on low speed after each addition just till combined. Stir in almonds. Pour
batter into prepared bowl or mold. Cover with greased foil or put lid on
mold; press foil tightly against edge of bowl.

PLACE bowl or mold on a rack in a deep kettle. Add water to a depth of
about 1 inch up sides of bowl or mold. Cover the kettle and bring water to
boiling; reduce heat to simmering. Steam for 1 1/2 to 1 3/4 hours or till a
long wooden pick or skewer inserted in center of pudding comes out clean.
Check water level about every 30 minutes, adding boiling water to the
kettle as necessary.

REMOVE the bowl or mold from kettle and remove foil or top. Cool the
pudding for 10 minutes; unmold onto serving platter. Let stand for 30 to 40
minutes on a wire rack to cool slightly. If desired, sift powdered sugar
over top of pudding and serve warm with Chocolate Sauce.

Makes 12 servings.

CHOCOLATE SAUCE: Melt 3/4 cup semisweet chocolate pieces and 1/4 cup butter
(no substitutes) in a heavy small saucepan over low heat. Add 1/2 cup
sugar. Gradually stir in one 5-ounce can (2/3 cup) evaporated milk. Bring
to boiling; reduce heat. Boil gently, uncovered, over low heat for 8
minutes, stirring frequently. Remove pan from heat. Cool slightly.

Makes 1 1/2 cups.

Nutrition facts per serving: 253 calories, 6 g protein, 34 g carbohydrate
(17 g sugars), 12 g total fat (4 g monounsaturated, 6 g saturated), 48 mg
cholesterol, 2 g fiber, 126 mg sodium. Daily Values: 7% vitamin A, 0%
vitamin C, 8% calcium (83 mg), 9% iron (2 mg), 3% folate.

Source:
"Better Homes & Gardens Lightstyle, Spring 2001"
Copyright:
"©2001 Meridith Corporation"
Ratings : Points 0-10 6 - - - - -
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Per Serving (excluding unknown items): 329 Calories; 16g Fat (42.6%
calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber; 60mg
Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

NOTES : You won't exactly need the chocolate sauce for this warm, moist
dessert, but we thought we'd provide the recipe for the silken topping just
in case.

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Preparation Time: 0:00

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Creamed Pearl Onions

2008-12-02T11:05:00.002-07:00

I've made this for my mother in law a few times when doing the Christmas spread. I just substituted Mocha mix for the cream and some homemade vegetable stock. That way the vegans in the family could enjoy it too.

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Title: Creamed Pearl Onions
Categories: vegetables, side dish
Yield: 6 servings

12 oz pearl onions
1 c heavy cream
2 bay leaves
1 tb chopped flat-leaf parsley
1 garlic clove; smashed
1/2 ts fresh grated nutmeg
Salt; to taste
Freshly-ground black pepper;
- to taste
1 c goose stock or chicken broth

Blanch the pearl onions by placing them into a large pot of rapidly boiling
water. Cook them for about 1 minute. Remove the onions from the water
with a strainer, then plunge into an ice bath to stop the cooking process.
Drain them, then remove the skins.

Put the onions in a 3-quart saucepan and place over low-medium heat. Add
the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and
pepper. Cover and let simmer for 10 minutes, stirring occasionally, until
thickened. Then, remove the cover and add stock. Season again. Allow to
cook down for 5 minutes to tighten up the cream sauce. Discard the garlic
clove and bay leaves before serving.

This recipe yields 4 to 6 servings.

Source:
"FOOD 911 with Tyler Florence - (Show # FO-1B06) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"04-20-2004 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 153 Calories; 15g Fat (84.3%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg
Cholesterol; 151mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Tyler Florence

Preparation Time: 0:00

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Pumpkin Pie Biscotti

2008-12-02T10:52:00.000-07:00

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Title: Pumpkin Pie Biscotti
Categories: cookies
Yield: 72 servings

3 1/2 c flour
1 1/2 c brown sugar, packed
2 ts baking powder
1/2 ts salt
2 ts pumpkin pie spice
1/2 c canned pumpkin
2 lg eggs; lightly beaten
1 tb vanilla
2 tb butter or margarine
1 1/4 c macadamia nuts; coarsely
-chopped

Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin,
eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin
mixture to flour mixture, stirring until dry ingredients are moistened.
(Mixture will be very crumbly; it will gradually become moist after
stirring.)

Melt butter in a large skillet over medium heat; add macadamia nuts. Cook,
stirring constantly, until nuts are browned. Remove from heat, and cool
completely. Knead or gently stir cooled nuts into dough.

Place dough on a lightly floured surface, and divide into 4 portions.
Lightly flour hands, and shape each portion into a 1" x 15" slightly
flattened log. Place logs 3" apart on lightly greased large cookie sheets.

Bake at 350° for 23 minutes; cool logs 15 minutes. Reduce oven temperature
to 300°.

Cut each log crosswise into 1/2" slices, using a serrated knife. Place
slices on ungreased cookie sheets. Bake at 300° for 15 minutes. Cool
completely on wire racks.

Source:
"Christmas with Southern Living, 1996"
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Per Serving (excluding unknown items): 62 Calories; 2g Fat (32.0% calories
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : This twice-baked cookie with staying power makes enough extras to
package and send as gifts. Very good!!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 1:30

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Gingerbread Cutouts

2008-12-02T10:49:00.001-07:00

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Title: Gingerbread Cutouts
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings

1/2 c butter (no substitutes)
-softened
1/2 c packed brown sugar
1/2 c molasses
1 egg
3 c all-purpose flour
1 ts baking soda
1 ts ground ginger
1/2 ts salt
1/4 ts ground cinnamon
1/8 ts ground cloves
1 to 2 tablespoo ns cold
-water

In a mixing bowl, cream the butter and brown sugar. Beat in molasses and
egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add
to the creamed mixture alternately with water. Mix well. Cover and
refrigerate for 1 hour or until easy to handle. On a well-floured surface,
roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter
or cutter of your choice dipped in flour. Place 2 in. apart on greased
baking sheets. Bake at 350' for 9-11 minutes or until edges are firm.
Remove to wire racks to cool.

Yield:
"2 dozen"

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Per Serving (excluding unknown items): 2289 Calories; 8g Fat (3.3% calories
from fat); 44g Protein; 508g Carbohydrate; 11g Dietary Fiber; 187mg
Cholesterol; 2499mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2
Fat; 14 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Per Serving (excluding unknown items): 2310 Calories; 9g Fat (3.6% calories
from fat); 46g Protein; 511g Carbohydrate; 11g Dietary Fiber; 212mg
Cholesterol; 2508mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2
Fat; 14 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Butter Cookie Snowmen

2008-12-02T10:45:00.000-07:00

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Title: Butter Cookie Snowmen
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings

1 c butter (no substitutes)
-softened
1/2 c sugar
1 tb milk
1 ts vanilla extract
2 1/4 c all-purpose flour
Red and yellow paste food
-coloring
miniature chocolate chips

In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well.
Gradually add flour. Remove 1/3 cup of dough to a small bowl; tint with red
food coloring. Repeat with 1/3 cup of dough and yellow food coloring; set
aside. For snowmen, shape white dough into 24 balls, 1-1/4 in. each; 24
balls, about 1/2 in. each; and 24 balls, about 1/8 in. each. For bodies,
place large balls on two ungreased baking sheets; flatten to 3/8-in.
thickness. Place 1/2-in. balls above bodies for heads; flatten. Shape red
dough into 24 balls, 1/8 in. each, and 24 triangles. Place triangles above
heads for hats; attach 1/8-in. white balls for tassels. Place red balls on
heads for noses. Divide the yellow dough into 24 pieces; shape into scarves
and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325'
for 13-16 minutes or until set. Cool for 1 minute before carefully
removing to wire racks.

Yield:
"2 dozen"

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Per Serving (excluding unknown items): 1433 Calories; 3g Fat (2.1% calories
from fat); 30g Protein; 316g Carbohydrate; 8g Dietary Fiber; 2mg
Cholesterol; 14mg Sodium. Exchanges: 14 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 6 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Per Serving (excluding unknown items): 1573 Calories; 11g Fat (6.3%
calories from fat); 37g Protein; 327g Carbohydrate; 8g Dietary Fiber; 33mg
Cholesterol; 126mg Sodium. Exchanges: 14 Grain(Starch); 1 Non-Fat Milk; 1
1/2 Fat; 6 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Cardamom Cookies

2008-11-30T13:04:00.000-07:00

I use pecans since I am allergic to walnuts.
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Title: Cardamom Cookies
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings

2 c butter (no substitutes)
-softened
2 1/2 c confectioners' sugar divided
1 1/2 ts almond extract
3 3/4 c all-purpose flour
1 c finely chopped walnuts
1 ts ground cardamom
1/8 ts salt

In a mixing bowl, cream butter and 1-1/2 cups of confectioners' sugar until
smooth. Beat in extract. Combine the flour, walnuts, cardamom and salt;
gradually add to the creamed mixture. Roll into 1-in. balls. Place 2 in.
apart on ungreased baking sheets. Bake at 350' for 15-17 minutes or until
edges are golden. Roll warm cookies in remaining confectioners' sugar. Cool
on wire racks.

Yield:
"6 dozen"

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Per Serving (excluding unknown items): 1722 Calories; 5g Fat (2.6% calories
from fat); 49g Protein; 359g Carbohydrate; 13g Dietary Fiber; 0mg
Cholesterol; 276mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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

Per Serving (excluding unknown items): 1734 Calories; 5g Fat (2.7% calories
from fat); 49g Protein; 362g Carbohydrate; 14g Dietary Fiber; 0mg
Cholesterol; 277mg Sodium. Exchanges: 23 1/2 Grain(Starch); 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Evergreen Sandwich Cookies

2008-11-30T13:03:00.000-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Evergreen Sandwich Cookies
Categories: **2003 recipes, desserts-cookies and bars
Yield: 0 servings

1 c butter (no substitutes)
-softened
2 c all-purpose flour
1/3 c milk
1/4 ts salt
Filling:
1/4 c shortening
1/4 c butter; softened
2 c confectioners' sugar
4 1/2 ts milk
1/2 ts vanilla extract
Green paste food coloring
Glaze:
1 1/3 c confectioners' sugar
4 ts milk
Green paste food coloring
Green colored sugar

In a mixing bowl, combine the butter, flour, milk and salt; mix well. Cover
and refrigerate for 1-1/2 hours or until easy to handle. Divide dough into
thirds. On a floured surface, roll out each portion to 1/8-in. thickness.
Cut with a 3-3/4-in. Christmas tree cookie cutter. Place on ungreased
baking sheets. Bake at 375' for 8-11 minutes or until set. Remove to wire
racks. For filling, in a mixing bowl, cream shortening, butter and
confectioners' sugar. Add milk and vanilla. Tint with food coloring. Spread
about a tablespoon each over half of the cookies; top with remaining
cookies. For glaze, combine confectioners' sugar and milk until smooth; set
aside 1/4 cup. Stir food coloring into remaining glaze; spread a thin
layer over cooled cookies. If desired, sprinkle tops of half of the cookies
with colored sugar. Let stand until set. Pipe garland onto half of the
cookies with reserved glaze. Let stand until set.

Yield:
"2 dozen"

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

Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%
calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg
Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat
Milk; 20 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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

Per Serving (excluding unknown items): 1852 Calories; 104g Fat (50.6%
calories from fat); 30g Protein; 197g Carbohydrate; 7g Dietary Fiber; 141mg
Cholesterol; 1067mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Non-Fat
Milk; 20 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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2008-11-30T13:01:00.001-07:00

These are always great for cookie exchange parties.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Mexican Wedding Cookies
Categories: cookies, desserts
Yield: 50 servings

1 lb Unsalted butter; softened
1 c Powdered sugar
2 tb Vanilla
1 ts Salt
2 c Finely-chopped pecans
5 c Sifted pastry flour
Powdered sugar; for dusting

Preheat oven to 350 degrees.
Beat butter and powdered sugar in mixer until light and fluffy, about 1015
minutes. Add vanilla, salt and pecans. Remove from mixer and stir in
pastry flour by hand being careful not to overmix. Form into football
shapes about the size of small walnuts and place on a buttered cookie
sheet. Bake 10 to 12 minutes or until just beginning to get the slightest
bit colored on the bottom. Remove upon the first sign of color and set on
a rack to cool. When cool enough to touch place in a bowl with powdered
sugar on top and bottom and toss gently. Occasionally toss with sugar
while cooling, trying to get as much sugar as possible to stick. When
cold, place cookies in airtight container and cover until ready to serve.
This recipe yields about 50 cookies.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17 1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

12-30-1996

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

Per Serving (excluding unknown items): 76 Calories; 7g Fat (86.4% calories
from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 20mg
Cholesterol; 44mg Sodium. Exchanges: 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Molasses Honey Ginger Cookies

2008-11-30T12:58:00.000-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Molasses Honey Ginger Cookies
Categories: cookies, desserts
Yield: 0 servings

1 c shortening
1 c sugar
1/2 c molasses
1/2 c honey
2 egg yolks
4 c all-purpose flour
1 ts baking soda
2 ts baking powder
1 ts salt
1 tb cinnamon
2 ts ground cloves
2 ts ground ginger
1 ts ground nutmeg
=== FOR THE ICING ===
1 c confectioners' sugar
1 tb melted butter
1 tb milk
1/2 ts vanilla extract
Liquid food colorings
Colored sugars

Cream together the shortening, sugar, molasses and honey in a bowl with an
electric mixer. Add the egg yolks and mix well.

Sift together the flour, baking soda, baking powder, salt and spices; stir
into the shortening mixture. Wrap the dough in plastic and chill well.

Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out
shapes with Christmas tree and/or other holiday cookie cutters; transfer
to lightly greased baking sheets.

Preheat oven to 350 degrees. Bake cookies for 8 to 10 minutes. (Do not
overbake.) Let the cookies cool on the baking sheets until they are firm,
then transfer to a rack to cool completely.

Beat confectioners' sugar, butter, milk and vanilla until smooth, adding
more sugar or milk as needed. If desired, divide icing among smaller bowls
and tint with different food colorings. Decorate cookies with colored
icings and sugars.

This recipe yields 3 dozen medium-sized cookies.

Nutritional Analysis Per Cookie: 166 calories, 26g carbohydrates, 2g
protein, 7g fat, 13mg cholesterol.

Comments: This cookie is versatile, so I adapt the shapes and decorations
to the season -- jack-o'-lanterns at Halloween and eggs at Easter.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date:
12-09-2001"
S(Reformatted for MC6):
"07-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"36 cookies"

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

Per Serving (excluding unknown items): 5655 Calories; 234g Fat (36.7%
calories from fat); 59g Protein; 850g Carbohydrate; 20g Dietary Fiber;
458mg Cholesterol; 4598mg Sodium. Exchanges: 26 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 45 1/2 Fat; 30 1/2 Other Carbohydrates.

NOTES : Winner in Parade's "Your Best Holiday Cookie Recipe Contest"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Nan Buchanan, Kemah, TX

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Swedish Spritz Cookies

2008-11-30T12:53:00.001-07:00

Still not the same as one recipe I got online and promptly lost when we moved. But still good.
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Swedish Spritz Cookies
Categories: desserts
Yield: 96 servings

2 c sifted all-purpose flour
3/4 c sugar
2 egg yolks
1 c butter
1 ts almond extract

Sift together flour and sugar onto bread board. Make a well in center and
into this drop egg yolks, butter and extract. Mix into a smooth dough with
finger tips. Force through cookie press onto ungreased cookie sheets in O
and S shapes. Bake in moderate oven (375F) 8 to 10 minutes.

Store cookies in air-tight container. You may want to let them sit a day to
"ripen" the almond flavor!

Cuisine:
"Swedish"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 33 Calories; 2g Fat (55.3% calories
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Orange-Spice Glaze Cookies

2008-11-30T12:52:00.001-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Orange-Spice Glaze Cookies
Categories: cookies, desserts
Yield: 0 servings

1 1/4 c unsalted butter; room
-temperature
1 1/4 c granulated sugar
1 lg egg
1 ts pure vanilla extract
1/2 ts cream of tartar
3 c all-purpose flour
Finely-grated zest of 1
-orange
1 ts ground cinnamon
1/2 ts ground ginger
1/2 ts ground allspice
1/2 ts nutmeg
1/4 ts ground cloves
1 pn salt
=== GLAZE ===
1 c powered sugar
1 ds pure vanilla extract
2 tb orange juice

Preheat the oven to 350 degrees. Grease a sheet pan well and set aside.

Place the butter and sugar in the bowl of a mixer and beat on high speed,
scraping down the sides of the bowl often, until light and fluffy, about 3
minutes. With the mixer on low speed, add the egg and vanilla extract, and
mix well.

Add the cream of tartar, flour, zest, spices, and salt, and mix on low
speed until all of the ingredients are incorporated. Increase the speed to
medium and mix until the dough is smooth.

Remove the dough from the mixer and form it into a ball. If it's too soft
to handle, cover it with plastic wrap and refrigerate until it firms up a
bit. On a well-floured board, roll the dough out to a thickness of about
1/4 inch. Cut into shapes with the cookie cutters of your choice. Place
on the prepared pan and bake 8 to 10 minutes.

While the cookies are baking, prepare the glaze by mixing the powered
sugar, vanilla, and orange juice until smooth. Remove the cookies from the
oven and immediately brush each one with a good amount of glaze, then
place them back in the oven and bake until the glaze starts to crackle and
the cookies are a golden brown, 5 to 6 minutes more. Remove the cookies
and let cool for about 5 minutes on the pan, then transfer to a rack or to
paper towels and let cool completely.

This recipe yields about 30 medium-size cookies.

Comments: While working on this recipe, I aimed for cookies with a rich
butter flavor, heady scent of spices, and a tangy, slightly sweet glaze.
Baking the glaze for a few minutes gives it an almost crackly texture in
your mouth.

Source:
""Caprial's Desserts" by Caprial Pence and Melissa Carey"
S(Formatted for MC8):
"04-26-2005 by Joe Comiskey - Mad's Recipe Emporium"
Copyright:
"Ten Speed Press, 2001"
Yield:
"30 cookies"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4477 Calories; 239g Fat (47.6%
calories from fat); 48g Protein; 545g Carbohydrate; 12g Dietary Fiber;
833mg Cholesterol; 249mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat;
1/2 Fruit; 46 1/2 Fat; 17 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Caprial Pence

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Mrs. Claus' Cookies

2008-11-30T12:50:00.000-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Mrs. Claus' Cookies
Categories: cookies, holiday
Yield: 75 servings

8 Stewed California dried figs
-- (unsweetened)
1/2 c Shortening
1 c Sugar
2 Eggs
1 ts Salt
2 c Sifted all-purpose flour
1 ts Baking powder
1 ts Baking soda
1 1/2 ts Mace
1 1/2 c Crunchy rice cereal
1 c Coarsely broken walnut meats
1/2 c Currants

With scissors, snip stems off figs, and cut them into little pieces.
Combine with shortening and sugar, and cream together with eggs and salt.
Sift flour, measure and sift again with baking powder, soda and mace.
Combine all ingredients. Drop from teaspoon onto buttered baking sheets.
Bake in moderate oven (365 F.) for about 12 minutes, or until nicely
brown.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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

Per Serving (excluding unknown items): 38 Calories; 2g Fat (35.6% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Cut-Out Cookies

2008-11-30T12:49:00.000-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cut-Out Cookies
Categories: cookies, holiday
Yield: 48 servings

1 c Butter or margarine
1 1/2 c C and H Powdered Sugar
-- unsifted
1 Egg
1 ts Vanilla
2 1/4 c All-purpose flour
1 ts Baking powder

Soften butter and beat until creamy. Beat in sugar until smooth. Add egg
and vanilla; mix well. Stir in flour and baking powder until thoroughly
mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into
desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10
minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup
unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie
with frosting BEFORE baking. Makes 4-dozen cut-out cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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

Per Serving (excluding unknown items): 57 Calories; 4g Fat (62.9% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Yule Fruitcake Cookies

2008-11-30T12:45:00.000-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Yule Fruitcake Cookies
Categories: christmas, cookies, fruits
Yield: 96 servings

4 c flour; sifted
1 ts baking soda
1 ts salt
1 c shortening
2 c brown sugar, packed
2 egg; beaten
2/3 c buttermilk
2 c dates; chopped
1 c nuts; chopped
1 c candied cherries; chopped
1 c candied fruit and peel
-chopped

Sift together flour, soda, and salt. Cream shortening; add sugar and eggs,
beating until light and fluffy. Add the buttermilk, alternately with
sifted dry ingredients, into the creamed mixture; mix well. Fold dates,
nuts, candied fruit and peel into the batter. Chill the dough about 1
hour.

Drop the chilled dough by teaspoonfuls, about 2 inches apart, onto a
lightly greased baking sheet. Bake in oven 375*F. 8 to 10 minutes, or
until set and lightly brown.

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

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2431

Contributor: The Cookie Cookbook

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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

Per Serving (excluding unknown items): 80 Calories; 3g Fat (34.7% calories
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol;
42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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eggnog

2008-11-26T02:35:00.001-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Eggnog
Categories: beverages, holiday
Yield: 9 servings

3 Eggs; slightly beaten
1/2 c Sugar
1/4 ts Salt
3 c Milk
1 c Half-and-half
1/2 ts Vanilla
1 1/2 ts Imitation rum flavoring
Nutmeg; as desired

Mix beaten eggs with sugar and salt in the top of a double boiler. Add
milk and half-and-half. Cook over boiling water, stirring constantly,
just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla
and rum flavoring. Chill.

Immediately before serving, strain eggnog. Beat with a rotary beater
until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg,
as desired.

NOTE: For this recipe, use only clean eggs, with no cracks in shells.

[Additional note from Karen: Don't serve this to ANYONE with a compromised
or underdeveloped immune system! This would include children, the
elderly, the infirm, and anyone else who can't afford to risk salmonella
poisoning. If in doubt, consult your own physician.]

Calories per 1/2 cup serving: About 160

Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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

Per Serving (excluding unknown items): 118 Calories; 4g Fat (33.1% calories
from fat); 5g Protein; 15g Carbohydrate; 0g Dietary Fiber; 82mg
Cholesterol; 123mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Esau's Pottage

2008-11-05T17:19:00.001-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Esau's Pottage
Categories: american, beans, beef, main dishes, soups
Yield: 8 servings

1/2 lb split peas; green
1/4 lb lentils
2 tbsps pearl barley
4 tbsps white beans
1 ea soup bone
1/2 lb beef shank
2 whole carrots; diced
2 stalk celery; diced
1 whole onion; sliced thin
2 qts water
salt; to taste
pepper; to taste
1 lg parsley sprig; chopped

Put the peas, lelits, barley, and beans into a large bowl. cover to twice
their depth with cold water, and leave overnight. Next day rinse well. Put
the bone and the shank with salt and water into a soup kettle. Bring
slowly to the boil, skim, then add the other ingredients. Cover and simmer
as slowly as possible for 2 or 3 hours, stirring occasionally. When the
soup is ready the legumes will have dissolved into a puree. Before
serving taste for seasoning, remove bone, and serve a little bit of the
meat with each serving. Garnish with parsley.

Description:
"From The Old Farmer's Almanac Cook Book"
Source:
"The Old Farmer's Amanac Cook Book"
Copyright:
"1976"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 232 Calories; 3g Fat (11.0% calories
from fat); 18g Protein; 35g Carbohydrate; 14g Dietary Fiber; 10mg
Cholesterol; 42mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2
Vegetable; 0 Fat.

NOTES : Based on the biblical story of the soup Esau sold his birthright
for. Perfect for a cold winters night.

Nutr. Assoc. : 0 0 0 0 9040 0 0 0 0 0 0 0 0

Contributor: Clarissa M. Silitch, Editor, Carl F. Kirkpatrick, Desi

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000

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Souper Easy Mac-N-Cheese

2008-11-04T19:02:00.001-07:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Super Easy Mac And Cheese
Categories:
Yield: 3 servings

1 cn chicken broth; 14 1/2 ounce
1 c macaroni; dry
2 tbsps macaroni; dry
3/4 c evaporated milk; or soy milk
2 tbsps butter; cut up
2 tsps flour
salt and pepper; to taste

4 servings
oven=350
Spray a medium size (about 8" x 10") baking dish with Pam. Combine all the
above ingredients in the pan and stir. Cover with foil, and bake 15
minutes at 350. Take pan out and stir. Cover back up with foil again, and
bake 25 more minutes. Remove from oven, and stir in 1 1/2 cups shredded
cheese until melted. Serve immediately.

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

Per Serving (excluding unknown items): 318 Calories; 14g Fat (38.5%
calories from fat); 11g Protein; 37g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 2 1/2 Fat.

NOTES : Seems soupy at first. Just keep stiring and it will get creamy.

Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Tortilla Chicken Soup

2008-10-21T23:37:00.003-06:00

After spending the day sniffing that wonderful smell of chicken stock simmering on the stove, I made Chicken Tortilla Soup for dinner. Was it good! Homemade stock just tastes soooo goood.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chicken Tortilla Soup
Categories: leftovers, personal recipe, poultry, soups
Yield: 1

2 c cooked chicken; shredded
1 whole onion; chopped
3 cloves garlic; minced or
-grated
1/2 lb chorizo sausage; halved and
-sliced
1 cn black beans; drained and
-rinsed
5 c chicken broth; more if
-needed
1 tb Salt; to taste
1 ts pepper; to taste
1 chipolte pepper in adobo
-sauce; minced
1 ts adobo sauce from the peppers
1 bay leaf
1/2 ts oregano
1 cn diced tomatoes
2 tb olive oil
2 c corn; frozen or canned

I used the cooked chorizo for this recipe. Remove the skins if you wish,
the split and slice the chorizo. Heat a soup pot with the olive oil; add
the chorizo, onions, garlic, the chipolte pepper, adobo sauce, and the
oregano. When the chorizo is browned and the onions soft add tomatos,
chicken broth, bay leaf, and black beans.

NYC Nutrilink: N832^05124,N2876^11282,N2817^11215,N0^00000
NYC Nutrilink: N0^00000,N1057^06013,N229^02047,N213^02030
NYC Nutrilink: N0^00000,N0^00000,N187^02004,N210^02027
NYC Nutrilink: N0^00000,N532^04053,N0^00000

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Chili Mac

2008-10-13T21:34:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chili Mac
Categories: main dish, pasta
Yield: 8 servings

1 lb corkscrew shaped pasta with
-lines
= (or elbows with lines)
2 lb ground sirloin
2 tb extra-virgin olive oil
= (2 turns around pan in a
-slow str
1 sweet onion; chopped
2 jalapeño peppers; seeded,
-chopped
4 garlic cloves; chopped
3 tb dark chili powder
2 tb cumin
2 tb cayenne pepper sauce
Coarse salt; to taste
1 c beer or beef broth
1 cn diced tomatoes in juice -
-(28 oz)
1 cn crushed tomatoes - (14 oz)
Chopped scallions; for
-garnish

In a large pot, boil pasta until al dente.

Meanwhile, in a big, deep pot, brown beef in oil over medium-high heat.
Add onions, peppers, and garlic. Season meat mixture with chili powder,
cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth,
and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10
minutes.

Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly.
Remove from heat and garnish big bowlfuls of chili mac with chopped
scallions.

This recipe yields 8 servings.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B38) - from the TV FOOD
NETWORK"
S(Formatted for MC6):
"04-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 310 Calories; 23g Fat (68.1%
calories from fat); 22g Protein; 3g Carbohydrate; 1g Dietary Fiber; 78mg
Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Rachael Ray

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Crockpot Chicken Noodle Soup

2008-10-13T21:08:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Crockpot Chicken Noodle Soup
Categories: poultry, chicken, crockpot, soups/stews
Yield: 6 servings

1 whole chicken - (3 lbs); cut
- into 8 pieces
1 lg onion; peeled, quartered
1 lg carrot; peeled, quartered
3 sprigs flat-leaf parsley
1/2 ts crushed dried thyme
1/2 ts crushed dried marjoram
1/4 ts freshly-ground black pepper
1 qt canned no-salt no-fat
-chicken broth
1 qt boiling water
6 oz medium-wide noodles
4 oz button mushrooms; sliced
1/2 lb fresh spinach; well washed,
and large stems removed

Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow
cooker. Place the onion, carrot, and parsley around chicken pieces.
Sprinkle with thyme, marjoram, and pepper.

Add chicken broth, cover, and cook on Low for 7 to 8 hours or on High for 2
1/2 to 3 hours.

When chicken is done, remove from broth and cool for about 10 minutes,
until cool enough to handle. Discard the onion, carrot, and parsley.
Remove and discard the chicken skin and bones. Shred chicken and set
aside. Skim off and discard all surface fat from the broth.

If cooking on Low, change setting to High. Add the boiling water, noodles,
and mushrooms. Cook until noodles are almost tender, about 5 minutes.
Add spinach and continue to cook until noodles and tender and spinach
wilts, about 3 minutes. Gently stir in shredded chicken and heat through.

Ladle into wide, shallow soup bowls.

This recipe yields 6 servings.

Exchanges Per Serving: 4 Lean Protein, 1 1/2 Carbohydrate (bread/starch).

Nutrition Facts: 285 calories (22% calories from fat), 31 g protein, 7 g
total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72
mg cholesterol, 615 mg potassium, 121 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 25 Calories; trace Fat (7.1%
calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 1 Vegetable.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Chicken Mole

2008-10-13T20:57:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chicken Mole
Categories: mexican, poultry, quick and easy
Yield: 6 servings

1 chicken; cut up
salt and pepper; to taste
1/4 c water
1/4 c chili powder
1 ts oregano
1 ts cocoa
1/2 c flour
2 tb flour
1 ts pepper
1 ts garlic powder
1 c water
1 tb peanut butter
5 c water

season chicken with salt and pepper to taste.

Place chicken in a large pot with 1/4 cup water. Cover and simmer until
tender, approximately 45 minutes.

In a medium bowl, mix chili powder, oregano, cocoa, flour, pepper, and
garlic powder with 1 cup water.

Add to chicken in pot; mix well.

Add Peanut butter and 5 cups water to chicken in pot; mix well. Bring to a
boil, on high heat.

Reduce heat to medium. Cook for 10 to 15 minutes.

Stir and serve immediately.

Refrigerate leftovers within 2 hours.

Description:
"Oregon State University Extension Service"
Yield:
"6 c"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 619 Calories; 41g Fat (60.7%
calories from fat); 46g Protein; 14g Carbohydrate; 3g Dietary Fiber; 226mg
Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 6 Lean Meat; 4 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Chicken Long Rice

2008-10-13T20:54:00.003-06:00

Chicken Long Rice Soup

Submitted by: Mama Smith
Rated: 5 out of 5 by 3 members

Prep Time: 20 Minutes
Cook Time: 40 Minutes

Ready In: 1 Hour 30 Minutes
Yields: 8 servings

"This Hawaiian-style chicken soup has been a family favorites for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!"

INGREDIENTS:

3 pounds chicken leg quarters

3 (32 ounce) cartons low-sodium chicken broth

1 tablespoon Hawaiian sea salt

1 (1/2 inch) piece fresh ginger root, sliced

1 large Maui sweet onion, cubed

1 (8 ounce) package long rice noodles (rice

vermicelli)

1 bunch green onions, thinly sliced

1 small head bok choy, chopped

DIRECTIONS:

1.	Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.

2.	Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
3.	Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
4.	After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Portuguese Bean Soup

2008-10-13T20:47:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Portuguese Bean Soup
Categories: main dish, soups
Yield: 15 servings

1 lb dried kidney beans
1 lg smoked ham shank
1 cn tomato sauce; Or diced
-tomatos
1 c chopped onion
1 clove garlic
2 tbsps salt
1/2 ts pepper
2 c potato; cubed
1 1/2 c carrot; cubed
6 c cabbage; coarsely chopped
1/2 pk spaghetti; broken up

Wash and drain beans in 8 qt kettle, bring 4 qts of water to boiling add
ham, beans, tomato sauce, onion, garlic, salt and pepper.

Bring to boil and simmer, covered for 5 hours.

Add potatoes, carrots, cabbage, and spaghetti. Bring to boil simmer
uncovered 15 to 20 minutes.

Remove ham shank, cut meat into 2 inch cubes, return meat to soup.

Serve with garlic bread.

Yield:
"7 qts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; trace Fat (2.8%
calories from fat); 9g Protein; 29g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 971mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Minute Minestrone

2008-10-13T17:04:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Minute Minestrone
Categories: italian, main dishes, quick and easy, soups & stews
Yield: 10 servings

1 cn great Northern beans
-(15.8-ounce) r
and
drained
2 cn diced tomatoes with basil
-(14 1/2-o
garlic, and oregano,
-undrained
2 cn vegetable juice (11.5-ounce)
2 c water
1 pk frozen mixed vegetables
-(10-ounce)
1 ts pepper
1 1/2 c uncooked quick-cooking brown
- rice
1/2 c pesto sauce

Bring first 6 ingredients to a boil in a Dutch oven. Stir
in rice; cover, reduce heat, and simmer 5 minutes. Remove
from heat, and let stand 5 minutes. Stir in pesto. Makes 3
quarts.
(c) Copyright 1998 Southern Living. All rights reserved. Reproduction in
whole or part without permission is prohibited.

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

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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

Per Serving (excluding unknown items): 1430 Calories; 60g Fat (36.3%
calories from fat); 69g Protein; 168g Carbohydrate; 51g Dietary Fiber; 35mg
Cholesterol; 2282mg Sodium. Exchanges: 8 Grain(Starch); 5 Lean Meat; 8
Vegetable; 10 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Pad Thai - Midsummer Thai Dinner

2008-10-02T07:37:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Pad Thai - Midsummer Thai Dinner
Categories: main dish, pasta, poultry, seafood, thai
Yield: 4 servings

8 oz Broad rice noodles
2 tb Fish sauce
3 tb Lime juice
2 tb Sugar
1 tb Tomato ketchup
1/2 ts Red chili flakes
1/4 c Vegetable oil
1 tb Garlic; chopped
8 md Shrimp; peeled/deveined
8 oz Boneless chicken breast
-diced
2 Eggs; beaten
2 c Bean sprouts
3 Green onions; slivered
2 tb Toasted peanuts

----------------------------------GARNISH-----------------------------------
Coriander sprigs
1 Lime; in 8 wedges
1/2 c Bean sprouts
Fresh chilies (optl)

A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish - you can add ingredients that you
like, and make it as spicy or tart as you wish. Can be used as a basis for
a stir fry of leftovers. Rice noodles are available at most ethnic Asian
and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook
10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to 1/4 cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.

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

Per Serving (excluding unknown items): 671 Calories; 19g Fat (23.8%
calories from fat); 9g Protein; 127g Carbohydrate; 2g Dietary Fiber; 126mg
Cholesterol; 62mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fruit;
3 1/2 Fat; 7 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Pad Thai - From the LA Times

2008-10-02T07:35:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Pad Thai
Categories: main dish, poultry, seafood, shellfish, chicken
Yield: 4 servings

14 oz dried medium rice noodles
2 tb fish sauce
1 1/2 ts bottled tamarind paste
2 tb lime juice
1 1/2 ts vinegar
2 tb sugar
2 tb oil
3 garlic cloves - (to 4);
-crushed
1 1/2 tb packaged salted turnip
1/4 c dried shrimp
1/2 c sliced baked tofu
1/2 c chicken in 1" lengths
2 eggs
8 peeled cleaned shrimp
1/2 ts paprika
1/2 c green onions in 2" strips or
garlic chives
1/4 c chopped dry-roasted unsalted
- peanut
1 c bean sprouts

Soak noodles in water to cover 1 hour. Drain well before using. Stir
together fish sauce, tamarind paste, lime juice, vinegar and sugar. Set
aside.

Heat wok over high heat. Add oil and coat pan completely. When pan starts
to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and
tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken
pieces and stir-fry until no longer pink, 1 to 2 minutes.

Push ingredients in wok to side and let oil settle in center of pan. Crack
eggs into pan, making sure to break yolks. Lightly scramble until
half-cooked, about 30 seconds. Combine with remaining cooked ingredients
in pan. Add shrimp and cook until chicken and shrimp are medium-done,
about 1 minute. Add 3 cups drained noodles and cook 15 seconds. Add
reserved sauce mixture and paprika and fold together until paprika evenly
colors noodles and all liquid is absorbed, about 2 minutes.

Place green onions in center of noodles, then spoon some noodles over green
onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts.
Transfer to serving plate and garnish with bean sprouts and remaining
peanuts.

This recipe yields 4 servings.

Each serving: 612 calories; 458 mg sodium; 171 mg cholesterol; 18 grams
fat; 93 grams carbohydrates; 20 grams protein; 0.94 gram fiber

Source:
"The Los Angeles Times, 03-28-1999"
S(Formatted for MC5):
"05-03-1999 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 10g Fat (61.4%
calories from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 107mg
Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Thai Stir Fried Wide Rice Noodles - {pad Si-Iew}

2008-10-02T07:32:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Thai Stir Fried Wide Rice Noodles - {pad Si-Iew}
Categories: main dish, thai
Yield: 0 servings

=== MARINADE ===
3 garlic cloves - (to 5);
-minced
1 md egg; beaten
1 tb cornstarch/cornflour
1 tb rice wine
1 tb fish sauce
3 tb sweet dark soy sauce
2 tb oyster sauce
1 tb palm sugar
1 ts sesame oil
1 ts freshly-ground black pepper
1 tb freshly-ground ginger
1 tb chopped green onions
1 tb chopped shallots or small
-red
or purple onions
1 tb thinly-sliced Thai chile
-peppers; (optional)
=== BEEF AND NOODLES ===
8 oz beef; sliced paper thin
8 oz fresh wide rice noodles
1 tb fish sauce
1 tb palm sugar
2 tb oyster sauce
2 tb sweet dark soy sauce
1 c broccoli florets
1/2 c coconut milk; (optional)

Combine marinade ingredients in a bowl. Mix well. Add the beef slices and
mix well to thoroughly coat beef. Marinate for about an hour.

Cook the noodles until tender, in plain water, then put in cold water to
halt the cooking process. Heat a wok and a little oil to stir-fry the
marinaded beef until it just begins to cook (because it is cut very thin,
this is quite quick so be careful not to overcook). Add the noodles and
the remaining ingredients, and stir until blended and heated through.
Taste the sauce for balance of flavors (it should be just on the sweet side
with a salty tang).

Serve with rice and the usual Thai table condiments as well as ground Thai
chili powder and sugar.

This recipe yields ?? servings.

Comments: Si-iew (pronounce approximately "see yew") is the name for sweet
dark soy sauce in the dominant local Chinese dialect. Pad si-iew is a
favorite lunch dish, a Thai version of fast food (you may omit the coconut
milk if you want to reduce calories).

Source:
"Thai Recipes Kitchen at http://www.importfood.com"
S(Formatted for MC5):
"05-04-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1080 Calories; 86g Fat (72.4%
calories from fat); 53g Protein; 21g Carbohydrate; 5g Dietary Fiber; 368mg
Cholesterol; 674mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1
Vegetable; 1/2 Fruit; 13 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Thai-Style Stir-Fried Noodles - {pad Thai}

2008-10-02T07:30:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Thai-Style Stir-Fried Noodles - {pad Thai}
Categories: thai, side dish
Yield: 2 servings

1/4 lb dried 1/4"-wide gkuay dtiow
-or rice
noodles
(also known as ban pho to
-the Vietn
2 tb peanut oil - (to 3 tbspns);
-for stir-frying
3 garlic cloves - (to 4);
-finely chopped
2 shallots; thinly sliced
(or substitute with half a
-small on
1/4 lb fresh small shrimps;
-shelled, butterflied
(or use a combination of
-half shrim
half pork meat, cut thin
-matchstick
1/2 c firm pressed tofu; cut into
-strips
about 1" long, 1/2" wide and
- 1/4" t
2 tb small dried shrimps - (to 3
-tbspns)
2 tb chopped sweetened-salted
-radish; (to 3 tbspns)
1 ts dried red hot pepper flakes
-- (to 2; to taste
2 eggs
2 tb fish sauce (nahm bplah); to
-taste
1 tb white vinegar
2 tb granulated sugar - (to 3
-tbspns); to taste
1/4 c chopped unsalted roasted
-peanuts
1 c fresh bean sprouts
1/2 c garlic chives in 1 1/2"-long
- segmen; (optional)
=== GARNISH ===
1/2 c fresh bean sprouts - (to 1
-cup)
1 lime; cut into 6 wedges
1/4 c coarsely-chopped roasted
-peanuts
A few cilantro sprigs
2 green onion stems; cut 3"
-segments

Soak the dried rice noodles in tap water for about 40 minutes to 1 hour, or
until the noodles are limp but still firm. While the noodles are soaking,
prepare the rest of the ingredients for the stir-fry.

When ready to make your pad thai, drain the soaked noodles and heat a wok
over high heat until it begins to smoke. Add the oil and swirl to coat the
wok surface. Allow the oil to heat up. When hot, toss in the chopped
garlic and sliced shallots (or onion) and sauté 10 to 15 seconds. Add the
pork (if using), stir, cook a few seconds, then add the tofu. Sauté
another 10 to 15 seconds and follow with the shrimps. Stir. Then add the
dried shrimps, chopped sweetened-salted radish and hot pepper flakes. Stir
and mix well.

Toss in the noodles and stir-fry with the ingredients already in the wok.
After one to two minutes, or when the noodles begin to change texture and
soften, push the mass up along the side of the wok, add a teaspoon of oil
to the cleared area and allow to heat up a few seconds. Crack the eggs
into the oiled area, using the edge of the spatula to break the yolks.
Allow the eggs to set, turning them over as needed until they are cooked.
Avoid scrambling. When the eggs are set, cut with the spatula into small
chunks and toss in with the noodles.

Sprinkle fish sauce and sugar over the noodles. Mix well, then add the
vinegar and continue to stir-fry. If the noodles feel dry and still too
firm to your liking, sprinkle a tablespoon or two of water over them. Add
the chopped roasted peanuts, stir, then toss in the bean sprouts and
chives. Stir well and cook until the vegetables are partially wilted.
Taste and adjust flavors to the desired salty-sweet combination.

Transfer noodles onto a serving platter, or dish onto individual dinner
plates. Serve with raw bean sprouts, lime wedges, extra chopped peanuts,
cilantro and green onions. Before eating, squeeze lime juice over each
serving. Serve while still warm.

As a one-dish meal for breakfast or lunch, this recipe makes enough for 2
to 4 servings.

Notes and Pointers:

Pad Thai and noodle dishes do not lie at the heart of Thai cuisine -- they
are fast food like hamburgers and hot dogs in the west. Pad Thai, in fact,
is not the Thai people's favorite noodled dish.

You might be interested to know that there are as many ways to make pad
thai noodles as there are cooks, geographical regions and moods. Instead
of vinegar and granulated sugar, for one instance, other sources of sour
and sweet may be used, such as tamarind and palm sugar. In Thailand many
noodle shops and restaurants use light soy sauce instead of fish sauce;
sweetened black soy sauce in combination with sugar; or usually ground
dried chiles made from darkly roasted whole chiles. American restaurants
frequently use ketchup in their pad Thai.

If you prefer softer noodles, soak dried noodles in hot water. However,
with some brands of noodles, this may result in soggy pad thai. If you
prefer your noodles al dente, it is preferable to soak in cool tap water,
adding liquid to the stir-fry as needed to cook to the desired texture.

The pad thai served in many American Thai restaurants is liberally flavored
with ketchup. Use this ingredient if you wish as some cookbooks advise,
though it is the exception rather than the rule in Thailand. Some noodle
shops use black soy (the semi-sweet kind) in their pad thai; others use the
orange chilli sauce called prik Sriracha. Textures and oiliness can vary,
too, so play around with the recipe to get the combination of flavors and
textures you prefer. Add your own touches to create your own version.

Source:
"Adventures in Thai Cooking and Travel with Kasma Loha-unchit at
http://www.thaifoodandtravel.com"
S(Formatted for MC5):
"03-14-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 92 Calories; 5g Fat (47.0% calories
from fat); 7g Protein; 6g Carbohydrate; trace Dietary Fiber; 212mg
Cholesterol; 72mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates.

NOTES : This recipe can be found on pages 206 to 207 of "It Rains Fishes:
Legends,Traditions and the Joys of Thai Cooking", by Kasma Loha-unchit.
Published by Pomegranate Artbooks, 1995

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Kasma Loha-unchit

Preparation Time: 0:00

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Pumpkin Cake Roll

2008-10-01T13:42:00.001-06:00

One of my favorite holiday desserts.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Pumpkin Cake Roll
Categories: american, and baked dessert, cakes, cheese, christmas
Yield: 12 servings

3 eggs
1 c sugar
2/3 c pumpkin --(canned)
3/4 c flour
1 ts baking powder
2 ts cinnamon
1/2 ts nutmeg
1 ts ginger
Cream Cheese Filling
1 pk cream cheese; (8 oz.)
4 ts butter or margerine.
1/2 ts vanilla
1 c powdered sugar

Place eggs in bowl of mixer & beat for 1 min. at med. gradually add sugar &
beat for 4 min. at medium. add pumpkin & mix well. Combine flour baking
powder & spices & add to the mixture,(with mixer on low speed.) Mix on low
till combined 1 min. Line a 9 x l3 inch jelly roll pan with waxed paper &
grease. Pour batter into pan & bake in a preheated 375 oven for 12 to 13
min. Remove from oven & immediately turn cake over onto a clean kitchen
towel which has been sprink- led with powdered sugar. Remove wax paper
from the bottom of the cake. Roll up the cake in the towel (from the short
side). Let cool like this on a wire rack. When cool, care- fully unroll
the cake & spread with filling, reroll & sprinkle with powdered sugar. Or
for a really neat look, melt 1oz of semi-sweet chocolate & drizzle it back
& forth over the rolled cake. For the filling, have all ingredients at room
temperature & place them all in a bowl & beat for 2 minutes. This cake is
really fast & easy to make & it tastes great.

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

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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

Per Serving (excluding unknown items): 222 Calories; 8g Fat (32.6% calories
from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 74mg
Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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My dinner plan for tomorrow night

2008-10-01T13:40:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Carne Gisada Con Papas (Meat & Potatoes)
Categories: mexican beef vegetables
Yield: 4 servings

3 lb Round Steak, 1/2" Thick
8 oz Tomato Sauce
1/2 ts Ground Pepper
1 ea Large Clove Garlic, Smashed
2 lb Potatoes
1 1/2 ts Salt
1/2 ts Ground Cumin
1 Water

Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't
worry if it sticks to the bottom of the skillet. Add tomato sauce, salt,
pepper, cumin powder and garlic. Add Approcimately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.

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

Per Serving (excluding unknown items): 201 Calories; 1g Fat (2.2% calories
from fat); 6g Protein; 46g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
1159mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel

2008-09-28T21:24:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel
Categories: main dish
Yield: 6 servings

1 tb Olive oil
1/4 c Finely-chopped yellow onions
2 tb Finely-chopped celery
2 tb Finely-chopped seeded red
-bell pepp
2 tb Finely-chopped seeded yellow
- bell p
Salt; to taste
Cayenne; to taste
1/2 ts Chopped garlic
1/2 lb Lump crabmeat; picked over
for shells and cartilage
4 sm Palm hearts; cooked until
-tender
and diced
1 tb Finely-chopped parsley
-leaves
2 tb Fine dried bread crumbs
4 sheets Phyllo dough
2 ts Vegetable oil
1 tb Butter
1 Sweet corn ear, kernels
-removed fro
1 c Remoulade I; see * Note
2 tb Chopped green onions, green
-part on

* Note: See the "Remoulade I" recipe which is included in this
collection.

Preheat the oven to 350 degrees.
Heat the oil in a saute pan over medium heat. Add the onions, celery, and
bell peppers. Season with salt and cayenne. Cook, stirring, until the
vegetables are soft and slightly golden, about 5 minutes. Add the garlic
and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing
bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs.
Season with salt and cayenne. Add the cooked vegetables. Mix well.
Stack the sheets of phyllo on top of each other and cut them into thirds.
You will have a total of 12 sheets. Divide the sheets into four 3 sheet
stacks. Lightly brush the top sheet of each stack with olive oil. Put 1/4
cup of the crab mixture on the bottom edge of each oiled sheet. Fold in
the ends toward the center about 1/4-inch. Then, beginning at the bottom,
roll up the phyllo securely, pressing to close. Lightly brush each strudel
with the remaining oil.
Line a baking sheet with parchment paper. Place the strudels on the paper
about 2 inches apart and bake until golden brown, about 15 minutes.
In a small saute pan, over medium heat, melt the butter. Add the corn.
Season with salt and cayenne. Saute for 2 to 3 minutes. Remove from the
heat and turn into a mixing bowl. Add the Remoulade and mix well. Cut
each strudel in half diagonally and serve with sweet corn remoulade.
Garnish with green onions.
This recipe yields 6 servings.

Comments: The original recipe title as listed is "Lump Crabmeat And Fresh
Florida Hearts Of Palm Strudel With A Sweet Corn Remoulade".

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1C24)

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net

05-28-1999

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

Per Serving (excluding unknown items): 147 Calories; 7g Fat (49.8% calories
from fat); 8g Protein; 7g Carbohydrate; trace Dietary Fiber; 35mg
Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Emeril Lagasse

Preparation Time: 0:00

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Creamy Southwestern Potato Salad

2008-09-28T21:21:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Creamy Southwestern Potato Salad
Categories: salads/dressings
Yield: 8 servings

1/2 c buttermilk
1/4 c mayonnaise
1 tb fresh lime juice
1 1/2 ts ground cumin
1/4 ts cayenne pepper
2 lb small white-skinned potatoes
= (such as White Rose)
1 c cooked corn kernels
= (from 1 medium ear)
1/2 c chopped sweet onion
= (such as Vidalia or Maui)
1 cn hearts of palm - (14 oz);
-drained, each
cut crosswise into 1/3"-thk
-rounds
2 plum tomatoes; seeded, and
diced - (abt 1 1/4 cups)
1/2 c chopped fresh cilantro
1 avocado; pitted, peeled,
and chopped

Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl
to blend.

Cook potatoes in large pot of boiling salted water until tender, about 20
minutes. Drain; cool.

Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn,
onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over
potato mixture; toss to coat. Season generously with salt. (Can be made 4
hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.

This recipe yields 6 to 8 servings.

Comments: A bold medley of cumin, cayenne, corn, and cilantro ups the
flavor here. Great with grilled-fish tacos, steak fajitas, or
chipotle-rubbed chicken.

Test-Kitchen Tip: Pitting an avocado - Cut an unpeeled avocado in half
lengthwise. Grasp both sides and twist to open. Tap a large knife into
the pit so it sticks, then twist the knife to loosen and remove the pit.

Source:
"Bon Appétit, July 2005"
S(Formatted for MC8):
"04-05-2006 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 105 Calories; 10g Fat (78.9%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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Avocado And Palmito Empanadas

2008-09-28T21:18:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Avocado And Palmito Empanadas
Categories: main dish
Yield: 16 servings

1 packet active dry yeast -
-(1/4 oz)
3/4 c water; divided
1/2 ts sugar
1/2 c milk
1/4 c olive oil
1 ts salt
3 c flour - (to 3 1/2)
3 canned hearts of palm;
-finely diced
1/3 c diced tomato
1/2 c finely-chopped cilantro
1/4 c finely-chopped parsley
1/4 c grated cheddar cheese
1/2 c grated Jack cheese
1/4 c finely-chopped onion
3 md avocados; peeled, seeded
and mashed
Salt; to taste
Freshly-ground black pepper;
- to taste
Beaten egg yolk; for sealing
empanadas
Oil; for deep frying

To make the crust, sprinkle the yeast over one-fourth cup of the warm water
(100 to 110 degrees) and stir to dissolve. Stir in the sugar and set
aside while measuring the remaining ingredients.

Pour the milk, olive oil, salt and remaining one-half cup water into the
bowl of an electric mixer. Add the yeast mixture. Mix in enough of the
flour to make a bread-like dough. When the dough is smooth, knead dough
with a dough hook until it is elastic, 3 to 4 minutes. Remove the dough
from the mixer, form it into a ball and place it in an oiled bowl, turning
to coat all sides. Cover and let it rise in a warm place until doubled in
size, about 1 to 1 1/2 hours.

To make the filling, combine the diced hearts of palm, tomato, cilantro,
parsley, cheeses, onion, avocado and mix until creamy. Season to taste
with salt and pepper.

To make the empanadas, punch down the risen dough and break it into 16
equal pieces. Roll out each piece of dough on a lightly floured surface to
a 5-inch diameter about one-eighth inch thick. Place about 1 1/2
tablespoons filling in the center. Brush the edges with egg yolk and fold
over to make a half moon. Press down the edges with a fork to seal.

Deep fry the empanadas in canola oil heated to 350 degrees until golden
brown on both sides, about 3 minutes. Serve warm.

This recipe yields 16 empanadas.

Each empanada: 265 calories; 6 grams protein; 25 grams carbohydrates; 4
grams fiber; 16 grams fat; 3 grams saturated fat; 31 mg. cholesterol;
211 mg. sodium.

Source:
"The Los Angeles Times, 09-07-2005"
S(Formatted for MC8):
"09-21-2006 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 10g Fat (82.0%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 152mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from Malagueta in Pasadena

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Susan LaTempa, Times Staff Writer

Preparation Time: 0:00

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Lobster And Hearts Of Palm Au Gratin

2008-09-28T21:16:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Lobster And Hearts Of Palm Au Gratin
Categories: main dish, seafood, shellfish
Yield: 4 servings

9 tb unsalted butter
2 cn hearts of palm - (14 oz ea);
- drained
2 ts salt
1 1/4 ts freshly-ground white pepper
1/4 c finely-chopped shallot
1 1/2 ts minced garlic
2 tb flour
1 1/4 c milk
2/3 c heavy cream
1 1/2 ts lemon juice
1 tb chopped chives
2/3 lb cooked lobster meat;
-coarsely chopped
= (the meat from 2 (1-lb)
-lobsters
substitute cooked shrimp)
2 sl white bread; crusts removed,
toasted and processed in
-food proce
to make fresh bread crumbs

Preheat oven to 375 degrees.

In a skillet heat 3 tablespoons of the butter. Add the hearts of palm, 1/2
teaspoon of salt and 1/4 teaspoon of the white pepper and saute until the
hearts of palm are golden, about 3 minutes. Arrange the cooked hearts of
palm in a layer on the bottom of a gratin dish.

In a saucepan melt 3 tablespoons of the butter. Add the shallots and
garlic until softened, about 3 minutes. Stir in the flour, increase the
heat to medium-high and cook for 2 minutes, being careful not to let it
brown. Whisk in the milk and heavy cream, and cook, stirring constantly,
until the mixture comes to a gentle boil. Cook until the floury taste is
gone and sauce is smooth and thickened, about 3 minutes. Add the lemon
juice, chives, remaining 1 1/2 teaspoons salt, and remaining 1 teaspoon of
pepper. Add the lobster meat, and stir well.

In a small saucepan melt the remaining tablespoon of the butter and remove
from heat. Add the breadcrumbs and toss to thoroughly combine. Pour the
lobster mixture over the hearts of palm and spread the breadcrumbs evenly
on top. Bake until golden brown and bubbly, about 20 minutes.

This recipe yields 4 to 6 servings.

Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B13) - from the TV
FOOD NETWORK"
S(Formatted for MC6):
"01-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 536 Calories; 44g Fat (73.4%
calories from fat); 21g Protein; 15g Carbohydrate; trace Dietary Fiber;
189mg Cholesterol; 1477mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean
Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Emeril Lagasse

Preparation Time: 0:00

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Creamed Hearts Of Palm Soup - {sopa De Creme De Palmito}

2008-09-28T21:09:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Creamed Hearts Of Palm Soup - {sopa De Creme De Palmito}
Categories: soups/stews
Yield: 6 servings

3 tb butter
1 c chopped yellow onions
1 ts minced garlic
1 cn hearts of palm - (16 oz);
-drained, chopped
1/2 c dry white wine
3 1/2 c chicken broth
3/4 c heavy cream
1/2 lb lump crabmeat; picked over
-for
shells and cartilage
Salt; to taste
Freshly-ground white pepper;
- to taste
2 tb chopped fresh parsley leaves

In a large pot, melt the butter over medium-high heat. Add the onions and
saute until tender, 3 to 4 minutes. Add the garlic and cook, stirring,
until fragrant, 30 seconds. Add the hearts of palm and stir to combine.
Add the wine and bring to a boil. Cook until reduced by 1/2, about 3
minutes. Add the broth, stir to combine, and bring to a boil. Reduce the
heat and simmer, stirring occasionally, until the vegetables are very
tender, 20 to 25 minutes.

Remove from the heat. Using an immersion blender or in batches in a food
processor, puree the soup. Return to medium heat and add the cream. Stir
in the crabmeat and cook until heated through, 3 to 5 minutes. Adjust the
seasoning with salt and white pepper, to taste.

Ladle into bowls or cups, garnish with the parsley and serve.

This recipe yields 4 to 6 servings.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1G03) - from the TV FOOD
NETWORK"
S(Formatted for MC8):
"04-02-2005 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 18g Fat (73.4%
calories from fat); 11g Protein; 4g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 628mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Emeril Lagasse

Preparation Time: 0:00

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Cuban Black Beans

2008-09-21T00:42:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cuban Black Beans (7points)
Categories:
Yield: 1 serving

1 lb dried black beans; sorted
-and rinsed
1 c onion; chopped (1 large)
1 1/2 c bell pepper; chopped (1
-large)
5 cloves garlic; finely
-chopped
14 1/2 oz diced tomatoes; undrained (1
- can)
5 c water
2 tb olive oil; (or vegetable
-oil)
4 ts ground cumin
2 ts jalapeno chile pepper;
-finely chopped
1 ts salt
2 bay leaves; whole

Combine all ingredients in crockpot. Cook on high for 6-8 hours. Remove
bay leaves before serving. Serve over hot cooked rice. Garnish with diced
hard boiled egg, hot sauce, and/or diced red onion.

Per serving: 341 Calories; 6g Total Fat; 18g Protein; 57g Carbohydrate; 0mg
Cholesterol; 375mg Sodium

Recipe Busted by THE ORIGINAL COOKSALOT!!!

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

Per Serving (excluding unknown items): 2048 Calories; 37g Fat (15.8%
calories from fat); 108g Protein; 339g Carbohydrate; 82g Dietary Fiber; 0mg
Cholesterol; 2252mg Sodium. Exchanges: 19 Grain(Starch); 5 1/2 Lean Meat;
9 1/2 Vegetable; 5 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Southwestern Black Bean Soup

2008-09-17T16:10:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Southwestern Black Bean Soup
Categories: soups
Yield: 21 servings

1 lb dried black beans; soaked
5 qt vegetable stock or water

SACHET:
2 bay leaves
1/2 ts dried thyme
10 peppercorns; cracked
1 tb canola oil
4 oz onion; diced
2 garlic cloves; minced
1 oz Anaheim chili pepper; diced
1 tb jalapeño or serrano chiles;
-minced
1 ts ground cumin
1 ts ground coriander
1 ts dried oregano
salt and pepper; to taste
lime wedges; as needed to
-garnish
cilantro; as needed to
-garnish

1. Combine the beans and stock or water and bring to a simmer. Add the
sachet.

2. Sauté the onions, garlic and chiles in the oil. Add to the saucepot.

3. Stir in the cumin, coriander and oregano.

4. Simmer the soup, uncovered, approximately 2-3 hours. The beans should be
very soft, just beginning to fall apart. Add additional water or stock if
necessary.

5. Purée about half of the soup, then stir it back into the remaining soup.
Season to taste with salt and black pepper.

6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.

Yield: 4 quarts (4 liters)

Source:
"Chapter 12 - Soups"
Copyright:
"© 2003 by Prentice-Hall, Inc."
Yield:
"4 quarts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; 1g Fat (11.9% calories
from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
954mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fat.

NOTES : Because MasterCook's Ingredient List may not include all of the
ingredients listed in this recipe, we have displayed the recipe's
nutritional analysis as it appears in the ON COOKING book.

Approximate values per 6-oz. (271-g) serving: Calories 70, Total fat 2 g,
Saturated fat 0 g, Cholesterol 0 mg, Sodium 1010 mg, Total carbohydrates 9
g, Protein 4 g, Claims— low fat; no saturated fat; no cholesterol

Nutr. Assoc. : 0 5846 0 0 0 0 0 2130706543 0 0 0 3782 0 0 0 0 0 0

Preparation Time: 0:00

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Grilled Summer Squash And Zucchini

2008-09-15T02:07:00.002-06:00

Well it's that time of year. Zucchini and squash are in abundance. Before I head off to bed I leave you with a recipe in case your over run like I am.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Grilled Summer Squash And Zucchini
Categories: vegetables, side dish, grilling
Yield: 6 servings

=== SQUASH ===
3 sm summer squash
= (combination of zucchini
-and yell
=== BASTING SAUCE ===
1 garlic clove; minced
1/2 ts paprika
1/2 ts cumin
2 tb olive oil
1 tb fresh lemon juice

Halve each squash, but do not peel. Combine all ingredients for sauce.

To grill, place the squash on a rack over medium hot coals with the rack
set 6 inches from the heat source. Baste with some of the sauce. Grill
the squash about 5 minutes on each side, basting frequently with sauce.
Serve.

This recipe yields 6 servings. Serving size: 1/2 small zucchini or squash.

Exchanges Per Serving: 1 Vegetable, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 29; Calories from Fat 21; Total Fat 2g;
Saturated Fat 0g; Cholesterol 0mg; Sodium 1mg; Carbohydrate 2g; Dietary
Fiber 1g; Sugars 1g; Protein 0g.

Comments: Grilling the yellow squash and zucchini is a good way to bring
out the flavor.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 62 Calories; 5g Fat (63.8% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;
1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Oven-Roasted Cod Crusted With Herbs

2008-09-05T00:41:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Oven-Roasted Cod Crusted With Herbs
Categories: main dish, seafood, fish (ocean)
Yield: 4 servings

1 1/2 c plain bread crumbs
1 handful fresh flat-leaf
-parsley
2 lg garlic cloves
1 lemon; zested
Coarse salt; to taste
4 cod fillets - (6 to 8 oz ea)
Extra-virgin olive oil; as
-needed

Preheat oven to 400 degrees.

Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest,
and a little coarse salt on the cutting board. Finely chop the
lemon-garlic mixture, then combine with plain bread crumbs.

Brush the top of each fillet with olive oil and dip in to the bread crumb
herb mixture. Brush a little bit of olive oil in the bottom of a baking
pan then place fillet in the pan, crust-side up. Roast fillets in oven
until firm to the touch, about 12 to 15 minutes.

This recipe yields 4 servings.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B29) - from the TV FOOD
NETWORK"
S(Formatted for MC6):
"04-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5 Calories; trace Fat (4.4% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit.

Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: Rachael Ray

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Cod With Grape Tomatoes, Pesto Broth, Herbed Potato Crisps

2008-09-05T00:36:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cod With Grape Tomatoes, Pesto Broth, Herbed Potato Crisps
Categories: main dish, seafood, fish (ocean)
Yield: 4 servings

=== POTATO CRISPS ===
4 lg fingerling potatoes
2 tb extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper;
- to taste
2 tb chopped fresh tarragon
-leaves
= (or 2 tspns dried
-tarragon)
2 tb chopped fresh chives
= (or 1 tspn dried chives)
2 tb chopped fresh flat-leaf
-parsley
=== FISH ===
1 3/4 lb thick cod fillet - (to 2);
-cut 4 portions
= (buy thick center cuts of
-fillet
this dish rather than pieces
- which
include thin ends to
-fillets)
1/2 lemon; juiced
Salt; to taste
Extra-virgin olive oil; for
-drizzling
1/2 pt grape tomatoes; whole
=== BROTH ===
1/2 c flat-leaf parsley
1/4 c mint leaves
1 c chicken stock
1 sm shallot or 1/2 large
-shallot; coarsely chopped
Salt; to taste
Freshly-ground black pepper;
- to taste
=== GARLIC ===
4 tb light in color and weight
-olive oil
vegetable oil; for frying
4 garlic cloves; gently
-cracked from
skin and very thinly sliced

Preheat oven to 400 degrees.

Preheat oven safe skillet over high heat or wrap rubber handles in double
layers of foil to protect the surface in the oven.

Prick the potatoes 3 or 4 times each with a fork and cook them in the
microwave on high for 5 minutes.

Pat cod dry and squeeze a little lemon juice over it and season with salt.
Drizzle fish with extra-virgin olive oil.

When potatoes cool just enough to handle, slice them into 1/4-inch pieces
lengthwise. Coat them with extra-virgin olive oil and salt and pepper.
Arrange them on a cookie sheet in a single layer and roast them for 20
minutes. Do not move them or turn them as they cook. Chop tarragon,
chives and parsley and combine and reserve.

Add cod seasoned-side down to very hot skillet. Sear it 2 minutes, then
drizzle the tomatoes with extra-virgin olive oil and season them with salt
and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer
the pan to the oven and roast the fish and tomatoes 8 minutes until fish
if firm and opaque and tomatoes have all burst.

Place parsley, mint, chicken stock and shallot in food processor or blender
and puree. Transfer to small sauce pot and bring to a simmer. Season the
broth with salt and pepper, to your taste.

Heat the light frying oil in small skillet over medium heat. Add sliced
garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5
minutes. Drain garlic chips on a paper towel and reserve.

When the potatoes are very brown and crisp on the bottom side and tender on
the top side, remove. Coat sliced potatoes liberally with the chopped
herbs.

Pour warm pesto broth onto each dinner plate.

Remove the fish from the oven. The bottom should be crisp and brown. Turn
the fish over to place the crispy side up in pools of parsley-mint broth.
Arrange the herb potato slices and tomatoes decoratively around the fish.
Top the dish off with a scattering of garlic crisps and serve.

This recipe yields 4 servings.

Comments: This meal turns my kitchen into a country-cosmo-bistro. This is
a great date meal to make for any special someone in your life and it
easily adjusts from four servings down to just the two or you! (You could
get $40 a head for this plate! Nice!)

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1F35) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"06-24-2005 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 74 Calories; 7g Fat (82.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
539mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0

Contributor: Rachael Ray

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Corn & Squash Quesadillas

2008-09-01T03:14:00.001-06:00

Got another squash recipe for those of you that did what I did today. Go out to the garden and pick a dozen squash's. I'm gonna make these for dinner.

Corn & Squash Quesadillas

main dish, mexican, vegetables

2 medium ears of sweet corn, husks removed
2 medium yellow summer squash, cut in half l; engthwise
1/2 small sweet onion cut into 1/4 inch slice; s
2 jalapeño peppers
1 garlic clove, minced
1 tablespoon fresh basil, minced
1 1/2 teaspoons fresh oregano, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 8 inch flour tortillas
1 cup monterey jack cheese, shredded
1 tablespoon canola oil

Grill corn over medium heat for about 10 minutes while turning the corn
every few minutes. Then grill the squash, onions and jalapenos on the
grill and cook for 10 minutes, turning once. Remove and let cool
slightly. Remove the corn from the cobs and chop the squash and onion.
Then seed and chop the jalapeños. Place in a large bowl. Stir in the
basil, oregano, garlic, salt and cumin. Place a 1/2 cup of the filling on
one side of each tortilla. Sprinkle with the cheese. Fold the tortillas
over the filling. Use a large skillet to cook the quesadillas over medium
heat with a little oil. Cook for 1-2 minutes on each side. Cut into
wedges and serve.

Calabacitas Casserole With Polenta And Cheese

2008-08-24T00:58:00.003-06:00

One of my favorites. Great for this time of year when the squash plants are cranking.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Calabacitas Casserole With Polenta And Cheese
Categories: vegetables
Yield: 6 servings

3 tb extra-virgin olive oil
2 c corn kernels; defrosted
4 garlic cloves; smashed
1 green chile pepper; seeded,
-chopped
= (or 2 seeded and chopped
-jalapeño
2 sm to medium zucchini; diced
1 sm to medium yellow squash
1 lg yellow skinned onion;
-chopped
1 cn stewed tomatoes - (14 oz)
2 ts dark chili powder
Salt; to taste
Freshly-ground black pepper;
- to taste
1 tube prepared polenta - (16
-oz)
2 c shredded Monterey Jack - (10
- oz)
3 scallions; chopped
2 tb chopped cilantro leaves
= (or flat-leaf parsley)

Preheat oven to 500 degrees.

Heat a large skillet over medium-high heat. Add remaining 2 tablespoons
extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add
zucchini and yellow squash and onions, season with salt and pepper, chili
powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through.
Transfer to baking dish.

Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with
polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8
to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf
parsley.

This recipe yields 6 servings.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1D12) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"05-14-2004 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 7g Fat (53.5% calories
from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Rachael Ray

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Chicken Marengo

2008-08-19T01:31:00.001-06:00

When I didn't have a crockpot I would just do this in the oven at 325.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chicken Marengo
Categories: main dish
Yield: 4 servings

2 1/2 lb chicken; cut up
1 packet spaghetti sauce,
-packet
1/2 c dry white wine
2 tomatoes; quartered
1/4 lb fresh mushrooms; sliced

Place chicken parts in crockpot. Combine spaghetti sauce mix with wine;
pour over chicken. Cover and cook on low 6-7 hours. Turn control to high.
Add tomatoes and mushrooms. Cover and cook on high 30-40 minutes or until
tomatoes are done.

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

Per Serving (excluding unknown items): 271 Calories; 9g Fat (32.7% calories
from fat); 31g Protein; 11g Carbohydrate; 1g Dietary Fiber; 86mg
Cholesterol; 1006mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1
Vegetable; 0 Fat.

Nutr. Assoc. : 5829 0 0 0 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000

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Baked Chicken Breasts

2008-08-19T01:28:00.001-06:00

Finding this recipe reminded me that I haven't made this in almost a year. At the end of the day the chicken is just so soft and tender you can cut it with a fork.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Baked Chicken Breasts
Categories: main dish
Yield: 6 servings

3 whole chicken breasts;
-halved
2 tb margarine
10 3/4 oz condensed cream of chicken
-soup
1/2 c dry sherry
1 ts leaf tarragon or leaf
-rosemary
1 ts Worcestershire sauce
1/4 ts garlic powder
4 oz canned mushroom slices;
-drained

Rinse chicken breasts and pat dry; place in crockpot. In saucepan, combine
remaining ingredients and heat until smooth and hot. Pour over chicken
breasts. Cover and cook on low setting for 8 to 10 hours.

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

Per Serving (excluding unknown items): 359 Calories; 20g Fat (54.9%
calories from fat); 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 97mg
Cholesterol; 626mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat;
0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 3152 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Rock Bottom Brewery's Beer Bread

2008-08-14T02:37:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Rock Bottom Brewery's Beer Bread
Categories: breads/rolls
Yield: 0 servings

2 1/2 c flour
4 tb sugar
1/2 ts baking powder
1 pPinch salt
9 1/2 oz pale ale beer
1/2 c grated cheddar cheese
2 green onions, green part
-only; finely sliced
10 oz finely-chopped jalapeños;
-(optional)
1 tb melted butter; to coat bread

Sift together flour, sugar, baking powder and salt. Add beer and mix well.
Add cheese, onion and jalapeños, if using. Batter will be stiff.

Preheat oven to 300 degrees. Lightly coat 9- by 5- by 3-inch loaf pan with
vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top
of bread with melted butter. Bake in preheated oven about 45 minutes or
until bread is light brown. Remove from oven and cool. When cool, cut
bread into 1/4-inch thick slices.

When ready to serve, put bread slices in broiler and heat until browned,
about 1 minute.

This recipe yields 1 loaf.

Source:
"Message Boards at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"11-23-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1662 Calories; 33g Fat (18.2%
calories from fat); 47g Protein; 290g Carbohydrate; 9g Dietary Fiber; 91mg
Cholesterol; 719mg Sodium. Exchanges: 15 1/2 Grain(Starch); 2 Lean Meat; 5
Fat; 3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Chef Chip Fegert

Preparation Time: 0:00

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NYC Nutrilink: N0^00000

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Cheese And Beer Bread

2008-08-14T02:35:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cheese And Beer Bread
Categories: daily bread mailing list, breads: quick & muffins, yeast free, cheese & meat breads
Yield: 1 serving

2 1/2 c all-purpose flour
2 tb sugar
2 1/2 ts baking powder
1 ts dried oregano; crushed
1/2 ts baking soda
1/2 ts salt
1/2 ts dried basil; crushed
-- or marjoram
1 cn beer; (12 oz) (1 1/2 c.)
1 c shredded cheddar cheese; (4
-oz)
1 tb chopped jalapeno pepper;
-seeded fresh

Grease the bottom and 1/2" up the sides of an 8x4x2 or a 9x5x3 inch loaf
pan; set aside. In a large mixing bowl, stir together the flour, sugar,
baking powder, oregano, baking soda, salt, and basil or marjoram. Add the
beer, cheese, and jalapeno pepper. Stir just until combined (batter should
be lumpy). Spoon batter into the prepared pan. Bake in a 375* oven for
35-40 min. or till golden. Cool in pan on a wire rack for 10 min. Remove
from pan. Serve warm or cool completely. Makes one loaf.

>From: becktech@txdirect.net

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

Per Serving (excluding unknown items): 1850 Calories; 41g Fat (21.0%
calories from fat); 62g Protein; 283g Carbohydrate; 10g Dietary Fiber;
119mg Cholesterol; 3640mg Sodium. Exchanges: 15 1/2 Grain(Starch); 4 Lean
Meat; 0 Vegetable; 5 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Beer, Sun-Dried Tomato And Olive Quick Bread

2008-08-14T02:33:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Beer, Sun-Dried Tomato And Olive Quick Bread
Categories:
Yield: 1 serving

3 1/2 c all-purpose flour
1 ts salt
1/2 ts baking soda
1 ts double-acting baking powder
1 lg egg; lightly beaten
12 oz beer; not dark
1/2 c sun-dried tomatoes; packed
-in oil
-- chopped and drained
-- reserve 1 Tbs. of the
-liquid
1/3 c green olives; chopped
-- stuffed with pimientos

Preheat the oven to 350 F and grease and flour a loaf pan, 9 by 5 by 3
inches.
In a large bowl whisk together the flour, the salt, the baking soda and the
baking powder. Add the egg, the beer, the tomatoes with the reserved oil,
and
the olives, and stir until it is just combined. Turn the batter into the
pan
and bake the bread in the middle of the oven for 40 minutes, or until a
tester
comes out clean. Let cool on a wire rack.

To quote: "Beer gives a yeasty flavor to this quick bread made without
yeast.
Slices of the bread are good toasted or sandwiched around a filling of
choice."

>From: "Darrell A. Early"

>From: Patt Bromberger

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

Per Serving (excluding unknown items): 1925 Calories; 15g Fat (7.3%
calories from fat); 56g Protein; 365g Carbohydrate; 17g Dietary Fiber;
212mg Cholesterol; 4261mg Sodium. Exchanges: 23 Grain(Starch); 1 Lean
Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: October, 1993 Gourmet Magazine

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Beer Cheese Bread

2008-08-14T02:32:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Beer Cheese Bread
Categories:
Yield: 1 serving

1 1/2 ts yeast
2 c Bread Flour
1 tb sugar
1 ts salt
1 tb butter
8 oz flat beer
(warm in micro or on stove)
3 oz American cheese; (3 to 4)
3 oz Monterey jack cheese; (3 to
-4), cubed
(total of 7 oz cheese)

Ingredients should be at room temperature.
Liquids (and 'warmed' ingredients) should be at 120-130 degrees.

Warm beer and American cheese over low heat. Cheese doesn't need to melt
completely. Stir.
Add ingredients in order given.
Setting: white bread

>From: kla@karen.webo.dg.com (Karen Plaskon)

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

Per Serving (excluding unknown items): 1887 Calories; 69g Fat (34.0%
calories from fat); 76g Protein; 224g Carbohydrate; 3g Dietary Fiber; 187mg
Cholesterol; 3941mg Sodium. Exchanges: 13 1/2 Grain(Starch); 6 Lean Meat;
9 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000

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Onion Beer Bread

2008-08-14T02:30:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Onion Beer Bread
Categories: breads/rolls
Yield: 9 servings

3 c self-rising flour
1 ts sugar
1/2 ts salt
10 oz room-temperature beer
2 eggs; beaten
3/4 c minced onion
Nonstick cooking spray; as
-needed

Preheat the oven to 350 degrees. Combine all ingredients. Pour into a
lightly sprayed 9-inch loaf pan and bake for 50 minutes until a toothpick
comes out clean.

This recipe yields 9 servings. Serving size: One 1-inch slice.

Exchanges Per Serving: 2 Starch.

Nutrition Facts: Calories 178; Calories from Fat 14; Total Fat 2g;
Saturated Fat 0g; Cholesterol 47mg; Sodium 674mg; Carbohydrate 34g;
Dietary Fiber 2g; Sugars 3g; Protein 6g.

Comments: Onion lovers will love this bread!

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 171 Calories; 2g Fat (8.2% calories
from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 47mg
Cholesterol; 664mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : Recipe from "Flavorful Seasons Cookbook" by Robyn Webb, MS, (©
McGraw Hill - NTC, 1996)

Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: Robyn Webb, MS

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Family Swiss Steak

2008-08-12T17:44:00.000-06:00

An old favorite

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Family Swiss Steak
Categories: main dish, crockpot, beef
Yield: 6 servings

2 tb unbleached all-purpose flour
1/2 ts crushed dried thyme
1/4 ts sweet paprika
1 1/2 lb boneless beef round steak,
-1" thick
1 tb Worcestershire sauce
Canola oil cooking spray; as
- needed
1 lg garlic clove; peeled, and
thinly sliced
2 md celery ribs; thinly sliced
2 md onions; peeled, and
thinly sliced
4 md plum tomatoes; thinly sliced
1/2 c reduced-sodium canned beef
-broth

In a small bowl, combine flour, thyme, and paprika. Using a pastry brush,
brush steak pieces with Worcestershire sauce. Dredge in flour mixture.

Lightly coat a large nonstick skillet with cooking spray. Place on stove
over medium-high heat. Add steak pieces and brown on both sides, about 5
minutes per side.

Transfer steak pieces to a 3-quart or larger crockery slow cooker. Top
with garlic slices, celery, onions, and tomatoes. Pour beef broth over the
top. Do not stir.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

To serve, transfer steak pieces and vegetables to a heated serving platter.
Spoon any pan juices over the top and serve at once.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Lean Protein, 1/2 Carbohydrate (1 1/2 vegetable).

Nutrition Facts: 191 calories (21% calories from fat), 28 g protein, 4 g
total fat (1.4 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 71
mg cholesterol, 102 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 27 Calories; trace Fat (6.2%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 41mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Slow-Cooked Hungarian Stew

2008-08-12T17:20:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Slow-Cooked Hungarian Stew
Categories: main dishes, crockpot, beef, soups & stews, p10
Yield: 8 servings

1 2-pound lean boneless beef
-chuck roast; cut into 3/4-i
2 c fresh baby carrots
1 md onion; sliced
1 md green bell pepper; sliced
1/3 c Pillsbury BEST® All Purpose
-Flour
3 ts paprika
1/2 ts salt
1/2 ts dried thyme leaves
1/4 ts pepper
1/2 c chili sauce
1 14 1/2-ounce ready-to-serve
-beef broth
2 c sliced fresh mushrooms
1 16-ounce pac uncooked wide
-egg noodles; (10 cups)
1 8-ounce cont sour cream
2 tb chopped fresh parsley

In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine beef, carrots, onion
and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and
vegetables to coat. Add chili sauce and broth; mix well.

Cover; cook on low setting for 7 to 8 hours or until beef is tender.

Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or
until mushrooms are tender.

Meanwhile, cook noodles to desired doneness as directed on package. Drain.

Stir sour cream into stew until well mixed. To serve, spoon noodles into
shallow bowls. Top with stew; sprinkle with parsley.

8 servings

NUTRITION INFORMATION PER SERVING: WW Points: 10
SERVING SIZE: 1/8 of Recipe
Calories 480
Calories from Fat 130
Total Fat 14 g
Saturated 6 g
Cholesterol 1 30 mg
Sodium 610 mg
Total Carbohydrate 56 g
Dietary Fiber 4 g
Sugars 9 g
Protein 32 g
Vitamin A 180%
Vitamin C 20%
Calcium 8%
Iron 35%

DIETARY EXCHANGES: 3 Starch, 1 Vegetable, 3 Lean Meat, 1 Fat OR 3
Carbohydrate, 1 Vegetable, 3 Lean Meat, 1 Fat

Source:
"Pillsbury Casseroles & One Dish Meals, 10/99"
Copyright:
"1999 The Pillsbury Company"
Ratings : Points 0-10 10 - - - - -
- - - - - - - - - - - - - -

Per Serving (excluding unknown items): 103 Calories; 6g Fat (53.7% calories
from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Chinese Chicken Stew

2008-08-12T17:18:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chinese Chicken Stew
Categories: soups/stews, chicken, crockpot
Yield: 6 servings

1 lb boneless skinless chicken
-thighs; cut into 1-inch pie
1 ts Chinese five-spice powder
1/2 ts red pepper flakes; (1/2-3/4)
1 tb peanut or vegetable oil
1 lg onion; coarsely chopped
1 8 ounce pack fresh
-mushrooms; sliced
2 cloves garlic; minced
1 14 ounce can chicken broth;
-divided
1 tb cornstarch
1 lg red bell pepper; cut into
-3/4-inch pi
2 tb soy sauce
1 tb sesame oil
2 lg green onions; cut into
-1/2-inch pi
3 c hot cooked white rice;
-optional
1/4 c coarsely chopped cilantro;
-optional

Toss chicken with five-spice powder in small bowl. Season with red pepper
flakes. Heat peanut oil in large skillet. Add onion and chicken; cook and
stir about 5 minutes or until chicken is browned. Add mushrooms and garlic;
cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in small bowl; set aside. Place cooked
chicken mixture, remaining broth, bell pepper and soy sauce in slow
cooker. Cover and cook on LOW 3 1/2 hours or until peppers are tender.

Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45
minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2
cup rice into each bowl, if desired. Sprinkle with cilantro, if desired.

Makes 6 servings (about 5 cups)

Cuisine:
"Chinese"
Source:
"Best Recipes All New Slow Cooker, Vol 2, 2/99"
Copyright:
"© 1999 Publications International, Ltd."
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 64 Calories; 3g Fat (38.8% calories
from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
557mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Layered Enchilada Casserole

2008-08-12T17:12:00.003-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Layered Enchilada Casserole
Categories: main dish, mexican, crockpot
Yield: 8 servings

1 cn whole tomatoes (14 1/2 oz)
1 sm onion; cut into pieces
1 clove garlic; minced
1/2 ts ground red pepper
1/2 ts salt
1 cn tomato paste (6 oz)
1 lb ground beef; browned
2 c cheddar cheese; shredded
9 corn tortillas

to prpare sauce, blend tomato and their liquid with onion and garlic in a
blender or food processor. Pour into medium sized sauce pan. Add red
pepper, salt and tomato paste . Heat to a boil; then simmer for 5 to 10
minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas 1/3
of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese.
Repeat each layer two more times . Cover and cook on Low 6 to 8 hours.

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

Preparation Time: 8:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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

Per Serving (excluding unknown items): 358 Calories; 25g Fat (63.2%
calories from fat); 18g Protein; 15g Carbohydrate; 2g Dietary Fiber; 78mg
Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Chops In A Crockpot

2008-08-12T17:08:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chops In A Crockpot
Categories: crockpot
Yield: 6 servings

6 Pork chops; browned
1 Onion; chopped
3 tb Catsup
10 1/2 oz Cream of chicken soup
2 ts Worcestershire sauce

Place all into crock pot and simmer about 4-5 hours. Serve with rice,
noodles or potatoes.

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

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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

Per Serving (excluding unknown items): 272 Calories; 16g Fat (55.0%
calories from fat); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 76mg
Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Swiss Steak

2008-08-12T17:02:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Swiss Steak (5 Points)
Categories:
Yield: 6 servings

1 1/2 lb beef boneless round steak;
-about 3/4" thick
1/2 ts prepared seasoned salt
6 new potatoes; cut into
-fourths,
-- up to 8
1 1/2 c baby-cut carrots
1 md onion; sliced
1 cn diced tomatoes with; (14 1/2
- oz.)
basil; garlic and oregano,
-- undrained
1 jar home-style beef gravy;
-(12 oz)
chopped fresh parsley; if
-desired

Remove excess from beef. Cut beef into 6 serving pcs. Spray 12" skillet
with cooking spray; heat over med.-high heat. Sprinkle beef with seasoned
salt. Cook beef in skillet about 8 min., turning once, until brown. Layer
potatoes, carrots, beef and onion in 3 1/2 to 6 qt. slow cooker. Mix
tomatoes and gravy; spoon over beef and vegetables.

Cover and cook on LOW 7-9 hrs. or until beef and vegetables are tender.
Sprinkle with parsley.

Per serving: cal 275, fat 5g, sat fat 2g, chol 60mg, sod 600mg, carb 34g,
fiber 4g, prot 28g Points: 5

Recipe Busted by THE ORIGINAL COOKSALOT!!!

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

Per Serving (excluding unknown items): 103 Calories; trace Fat (1.3%
calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Tomato-Tortilla Soup

2008-08-12T16:59:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Tomato-Tortilla Soup
Categories:
Yield: 6 servings

4 c crushed tomatoes
1 1/4 c vegetable broth
2 md onions; finely chopped
3 cloves garlic; minced
2 dried cayenne peppers;
-minced, or 2 tsp.
-- crushed red pepper
-- flakes
1 tb dried parsley
6 corn tortillas; cut into
-3/4"
-- strips
1 c shredded monterey jack
-cheese; (4 oz.)

Combine first 6 ingredients in the slow cooker. Cover and cook on LOW 7-9
hrs. or on HIGH 3 1/2 to 5 hrs. Place the tortillas on the baking sheet,
and mix them with the olive oil spray. Broil them until they're crisp and
golden, about 5 min.

Divide the soup among 6 bowls, and top each serving with tortilla strips
and cheese.

Per serving: 210 cal , 6.6 g fat , 3.7 g sat fat , 17 mg chol , 421mg sod,
3.7 g fib Points: 4.5

Recipe Busted by THE ORIGINAL COOKSALOT!!!

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

Per Serving (excluding unknown items): 228 Calories; 8g Fat (28.4% calories
from fat); 11g Protein; 33g Carbohydrate; 6g Dietary Fiber; 17mg
Cholesterol; 697mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3
Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Chicken Wings In Teriyaki Sauce

2008-08-12T16:54:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chicken Wings In Teriyaki Sauce – 1.6 Points Per Serving
Categories:
Yield: 1 serving

3 lb chicken wings; about 16
-wings
1 lg onion – chopped
1 c brown sugar
1 c low sodium soy sauce
1/4 c dry sherry; or chicken broth
2 ts ground ginger
2 cloves garlic – minced

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing
at joint to make two sections. Place wing parts on broiler pan. Broil 4
to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is
brown. Transfer chicken to Crock-Pot Slow Cooker. Mix together onion,
brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and
garlic in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6
hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are
evenly coated with sauce. Serve from Crock-Pot Slow Cooker. Per serving:
68 Calories (kcal); 3g Total Fat; 4g Protein; 5g Carbohydrate; 16mg Chol;
283mg Sodium 7I

Recipe Busted by THE ORIGINAL COOKSALOT!!!

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

Per Serving (excluding unknown items): 2412 Calories; 118g Fat (45.4%
calories from fat); 150g Protein; 169g Carbohydrate; 3g Dietary Fiber;
566mg Cholesterol; 10200mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean
Meat; 6 Vegetable; 11 1/2 Fat; 9 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Cheesy Artichoke Chicken And Pasta

2008-08-12T16:52:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cheesy Artichoke Chicken And Pasta (9 Pts)
Categories:
Yield: 1 serving

1 lb boneless skinless chicken
-breasts; cubed (1 to 1 1/2)
4 oz roasted red peppers; chopped
- (4 to 6)
15 oz artichoke hearts; quartered
8 oz fat-free american cheese
2 ts worcestershire sauce
1 cn 98% fat-free cream of
-mushroom soup
2 c fat-free shredded cheddar
-cheese
4 c hot cooked pasta
to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes,
American cheese, Worcestershire sauce, and soup in the crockpot. Cover and
cook on low for 6 to 8 hours. About 15 minutes before serving, add
shredded Cheddar cheese and hot cooked pasta. Taste and add salt and
pepper as needed.

Serves 4 to 6. Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g
Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 809mg Sodium.

Recipe Busted by THE ORIGINAL COOKSALOT!!!

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

Per Serving (excluding unknown items): 751 Calories; 6g Fat (7.6% calories
from fat); 121g Protein; 57g Carbohydrate; 26g Dietary Fiber; 263mg
Cholesterol; 799mg Sodium. Exchanges: 14 1/2 Lean Meat; 10 Vegetable; 0
Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Autumn Vegetable Minestrone

2008-08-12T16:47:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Autumn Vegetable Minestrone (1 Point)
Categories:
Yield: 1 serving

2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes –
- undrained
3 md carrots; chopped (1 1/2
-- cups)
3 sm zucchini; cut into 1/2"
-- slices
1 md yellow bell pepper; cut into
- 1/2"
-- pieces
8 md green onions; sliced (1/2
-cup)
2 cloves garlic; finely
-chopped
2 c shredded cabbage
2 ts dried marjoram
1 ts salt
1/4 ts pepper
1 c uncooked instant rice
1/4 c chopped fresh basil

Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow
cooker. Cover and cook on low heat setting for 6 to 8 hours or until
vegetables are tender. Stir in rice. Cover and cook on low heat setting
for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein;
39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

Recipe Busted by THE ORIGINAL COOKSALOT!!!

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

Per Serving (excluding unknown items): 840 Calories; 15g Fat (15.1%
calories from fat); 35g Protein; 154g Carbohydrate; 33g Dietary Fiber; 8mg
Cholesterol; 7709mg Sodium. Exchanges: 5 1/2 Grain(Starch); 12 1/2
Vegetable; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Crockpot Chicken Brunswick Stew

2008-08-12T16:45:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chicken Brunswick Stew (6 Points)
Categories:
Yield: 1 serving

2 tb flour
2 ts instant bouillon granules;
-chicken flavor
1 1/2 ts poultry seasoning
1/4 ts pepper
6 bone in chicken thighs;
-(about 2 lbs)
2 md potatoes cut in 1" pieces
1/2 c chopped onion
1 cn tomato sauce; (15oz )
1 tb worcestershire
1 pk green giant frozen baby lima
- beans; thawed (9oz)
1 pk green giant frozen niblets
-corn; thawed (9oz)

In large resealable food storage plastic bag, combine flour, bouillon,
poultry seasoning and pepper; mix well. Add chicken thighs, potatoes and
onion; seal bag and shake to coat. Now dump it all out in to slow cooker.
In small bowl, combine tomato sauce and Worcestershire sauce; mix well.
Pour over chicken and vegetables in slow cooker; stir gently to combine.
Cover; cook on low for 7 hours. Stir in beans and corn. cover; cook on
low for an additional 30 minutes. To serve, remove bones from chicken
thighs. Stir chicken into stew mixture; mix well. Makes 6 servings: 6
points per serving

290 cal; 6g fat; 50mg cholesterol; 550mg sodium; 40g carbohydrates; 6g
fiber; 20g protein.

Recipe Busted by THE ORIGINAL COOKSALOT!!!

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

Per Serving (excluding unknown items): 168 Calories; 1g Fat (4.1% calories
from fat); 6g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
1486mg Sodium. Exchanges: 1 Grain(Starch); 4 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Vegetarian Sloppy Joes

2008-08-05T15:21:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Vegetarian Sloppy Joes
Categories: main dish
Yield: 6 servings

1 tb vegetable oil
1 md onion; chopped
1 green pepper; chopped
3 c cooked brown rice
2 16-ounce can Mexican style
-pinto beans
3/4 c hickory smoke barbecue sauce
4 whole grain buns (4 to 6)

Heat oil in large skillet over medium-high heat. Add onion and green
pepper; cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10
to 15 minutes, until heated through. Serve on buns.

Makes 4 to 6 servings.

Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 341 Calories; 6g Fat (14.8% calories
from fat); 13g Protein; 61g Carbohydrate; 9g Dietary Fiber; 1mg
Cholesterol; 864mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 4510 3962 3667

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Pappu Charuu (Vegetable And Lentil Soup-Like Dish)

2008-08-05T15:20:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Pappu Charuu (Vegetable And Lentil Soup-Like Dish)
Categories: soups
Yield: 6 servings

REQUIRED INGREDIENTS
1 c split red gram - arhar dal
-in Hindi
2 1/2 c water

SET ONE
2 md onions
2 long green chiles
3 md tomatoes
4 French beans
2 drumsticks
1 carrot
6 okras (ladies finger)
1 ts red chile powder
1/2 ts turmeric
3 ts tamarind extract
1 fist full coriander leaves
15 curry leaves
Salt; to taste
5 c water

SET TWO
1/2 ts fenugreek seeds
1/2 ts mustard seeds
1/2 ts cumin
5 whole clove garlic
2 tb butter

Wash the dal and boil in water until thoroughly cooked. Remove from heat,
let cool and make into a paste in a grinder. Keep aside.

Meanwhile chop all the vegetables into bite-sized pieces except the
drumstick which is cut into 2 1/2 inch pieces. In a pot mix the vegetables,
the above paste and the remaining ingredients in set 1 and bring to a boil
on high heat. Reduce the heat to medium and let cook until the vegetables
are cooked. Remove from heat and keep aside.

In a deep skillet heat butter on low heat and add mustard seeds and cumin.
When the mustard seeds start to pop add fenugreek seeds and slightly
crushed garlic cloves. When the garlic starts to turn light brown add
contents from pot. Raise the heat to high and bring to a boil.

Serve hot.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 733 Calories; 9g Fat (10.8% calories
from fat); 40g Protein; 128g Carbohydrate; 46g Dietary Fiber; 27mg
Cholesterol; 116mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean
Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

Serving Ideas : This dish goes very well with uthappam, plain white rice,
id

Nutr. Assoc. : 0 3920 0 0 0 0 3577 0 3323 2575 0 985 2614 0 0 26601 0 0 0 0
0 3271 3271 939 0 0

Preparation Time: 1:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000

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Layered Tortilla Pie

2008-08-05T15:18:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Layered Tortilla Pie
Categories: main dish
Yield: 4 servings

1/3 c vegetable oil
5 (8-inch) flour tortillas
1 14-ounce can beans in sauce
2 ts chili powder (2 to 3
-teaspoons)
1 ts oregano
1/2 ts garlic powder
1/2 ts onion powder
1/4 ts cumin
1 4-ounce can chopped green
-chiles; drained
OR
1 4-ounce can chopped jalapeño
- peppers; drained
1 1/2 c grated Monterey Jack cheese
OR
1 1/2 c grated Mozzarella cheese
1/2 c grated Cheddar cheese
Shredded lettuce
Chopped tomatoes
Taco Sauce or Mexican Salsa

In a 10" (25 cm) skillet heat oil over medium heat. Fry tortillas in hot
oil 5 to 10 seconds each side until lightly browned and blistered. Drain on
paper towels.

Purée beans and sauce in blender with seasonings until smooth.

Place one tortilla on ungreased cookie sheet; top with 1/4 bean mixture,
1/4 chilies, and 1/4 Mozzarella cheese. Repeat layers 3 more times ending
with last tortilla on top; sprinkle with Cheddar cheese. Bake in 375
degrees F (190 degrees C) oven 20-25 minutes until heated through and
cheese melts. Let stand 5 minutes.

Garnish with lettuce, tomatoes; place on warm serving plate. Cut in wedges,
serve with taco sauce or salsa and raw vegetable crudites for lunch, or
with Mexican rice for a supper dish.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 759 Calories; 41g Fat (48.1%
calories from fat); 26g Protein; 74g Carbohydrate; 9g Dietary Fiber; 60mg
Cholesterol; 1145mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat;
1/2 Vegetable; 7 Fat.

NOTES : Microwave Method
Fry tortillas as directed above or in microwave browning skillet according
to oven directions. Prepare beans and assemble layers on a micro-proof
platter as directed above. Heat uncovered at 50% power 6-8 minutes until
heated through. Let stand 5 minutes. Serve as above.
++++++++++++++++++++

Ontario White Bean Producers
4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com

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Preparation Time: 0:00

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Greek Salad On Pita

2008-08-05T15:17:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Greek Salad On Pita
Categories: sandwich
Yield: 4 servings

3 lg ripe Florida tomatoes;
-sliced 1/4 inch thic
1 sm cucumber; peeled and thinly
-sl
1/4 lb Feta cheese; crumbled
20 Greek style black olives;
-pitted and cut in ha
1 tb fresh oregano
Salt and freshly ground
-pepper
2 tb olive oil
1 tb balsamic vinegar
4 pita breads; halved and
-opened in

Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese.
olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let
stand 30 minutes.

Slip one quarter of the tomato mixture into each pita pocket, cut sandwich
in half and serve.

Description:
"These simple sandwiches go well with slices of fresh peeled oranges
sprinkled with fresh chopped mint and a dash of balsamic vinegar."
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 392 Calories; 21g Fat (46.2%
calories from fat); 11g Protein; 43g Carbohydrate; 3g Dietary Fiber; 25mg
Cholesterol; 800mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 26093 0 0 3566 0 0 0 0 4513 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000

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Eggplant Parmesan Lasagne, For Two

2008-08-05T15:16:00.001-06:00

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Title: Eggplant Parmesan Lasagne, For Two
Categories: main dish
Yield: 4 servings

9 Lasagne pieces; uncooked
1 md eggplant, about 3/4 pound
Olive oil-flavored cooking
-spray
2 ts dried basil
2 tb grated low-sodium Parmesan
-cheese
1 26-ounce jar low-fat
-marinara sauce
1/2 ts Italian seasoning
1 15-ounce con light Ricotta
-cheese
8 oz low-sodium shredded
-Mozzarella chee
1/4 c chopped fresh basil
OR
1/4 c chopped fresh parsley
-(optional)

Cook lasagne pieces according to package directions. Meanwhile, preheat
broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch
slices. Place on foil-lined baking sheet; coat well with cooking spray.
Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat
well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle
with basil and Parmesan cheese. Return to broiler; broil 1 minute or until
cheese is golden brown. Remove pan from broiler; let stand 5 minutes.
Preheat oven to 375ºF.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in
bottom of two disposable foil 8 × 8 × 2-inch baking pans. Drain lasagne;
rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces.
Layer 3 pieces in each pan; top with half of Ricotta cheese. Place eggplant
slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan
with 3 more lasagne pieces, 1/4 cup sauce, remaining Ricotta cheese, last 3
lasagne pieces and remaining sauce.

Cover pans with aluminum foil; place one pan in a large resealable freezer
bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40
minutes or until hot. Remove foil; sprinkle with 1 cup Mozzarella cheese.
Return to oven and bake 5 minutes or until cheese is melted. Let stand 5
minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator overnight or at least 8
hours. Bake as directed above.

Serves 2 for two meals

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 589 Calories; 28g Fat (42.1%
calories from fat); 33g Protein; 52g Carbohydrate; 7g Dietary Fiber; 85mg
Cholesterol; 1180mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1 1/2 Vegetable; 3 1/2 Fat.

Nutr. Assoc. : 306 3234 26015 0 1034 4103 0 1267 922 0 0 2130706543

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Caramelized Vegetable Pizza

2008-08-05T15:14:00.000-06:00

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Title: Caramelized Vegetable Pizza
Categories: main dish
Yield: 16 servings

TOPPING
1 tb olive oil
1 tb balsamic vinegar
1 tb finely chopped garlic
1 ts dried rosemary leaves;
-crushed
1/2 ts salt
3 sm yellow onions; cut in
-1/2-inch wedg
1 lg red bell pepper; cut
-1/4-inch strips
4 sm plum tomatoes; lengthwise
-quarters
1 c shredded Provolone cheese

CRUST
3 c all-purpose flour (3 to 3
-1/2 cups)
1 pk Fleischmann's® Rapid Rise
-Yeast
1 ts salt
3/4 ts medium-grind black pepper
1 c very warm water (120º to
-130ºF)
1 tb olive oil

To make topping: In large bowl, combine oil, vinegar, garlic, rosemary and
salt; add onions and bell pepper, tossing to coat. Arrange in single layer
on foil-lined 15 × 10-inch baking pan; roast at 425ºF for 20 to 25 minutes
or until onions are tender, stirring occasionally. Set aside.

To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast,
salt and pepper. Stir in water and oil. Stir in enough remaining flour to
make soft dough. Knead on lightly floured surface until smooth and elastic,
about 4 to 6 minutes. Cover; let rest 10 minutes.

To make pizza: Roll or press dough to fit bottom and up sides of greased 15
× 10-inch pan; top evenly with caramelized vegetables. Sprinkle with
cheese. Bake at 425ºF on bottom rack for 20 to 25 minutes or until cheese
is melted and crust is golden brown. Cut into 16 appetizer-size portions;
serve warm.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (15 × 10-inch) pizza"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories; 4g Fat (26.3% calories
from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 276mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 26351 3152 0 0 0 0 1198 0 0 14 26366 0 20007 3728 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000

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Chinese Country Ribs

2008-07-28T16:51:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chinese Country Ribs
Categories: main dish
Yield: 4 servings

1/2 c ketchup
2 tb honey
2 tb rice or white vinegar
2 tb soy sauce
1/4 ts five-spice powder (optional)
1 sm onion; finely chopped
2 ts minced fresh ginger
1 garlic clove; minced
1 ts cornstarch; dissolved in 1
-Tbsp.
4 lb country ribs; cut into
-individual
hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five-spice powder, onion, ginger and garlic.

Position a broiler rack 6 inches from the source of the heat and preheat
the broiler. Broil the ribs, turning once, until browned. About 10 minutes.

Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce.
Cover and slow cook until ribs are tender. 5-6 hours at 200 degrees (low).

Transfer the ribs to a platter and cover with aluminum foil to keep warm.

Skim the fat from the surface of the sauce. In a medium saucepan bring the
sauce to a simmer over a medium heat. Cook until reduced to about 1 cup,
6-8 minutes. Stir in the cornstarch mixture and cook just until thickened.
Pour the sauce over ribs and serve immediately with hot cooked rice.

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

Per Serving (excluding unknown items): 828 Calories; 58g Fat (63.4%
calories from fat); 54g Protein; 21g Carbohydrate; 1g Dietary Fiber; 213mg
Cholesterol; 1051mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat;
1/2 Vegetable; 4 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 4733 0 0 0 0 0 0 4564 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Cafe Chicken

2008-07-28T16:47:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cafe Chicken
Categories: main dish
Yield: 8 servings

2 lb chicken; cut into eighths
1 onion; chopped
2 garlic; chopped
salt and white pepper to
-taste
1 green pepper; diced
1 md ripe tomato; peeled, seeded
-and c
1 c dry white wine
1 pn cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for
6 to 8 hours, or until chicken is tender.

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

Per Serving (excluding unknown items): 210 Calories; 13g Fat (61.7%
calories from fat); 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 75mg
Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Coconut Pad Thai

2008-07-25T21:48:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Coconut Pad Thai
Categories: side dish
Yield: 4 servings

=== ALMOND-CHILE SAUCE ===
1/2 c raw almond butter
= (available at natural
-foods store
2 tb fresh lemon juice
2 tb pure maple syrup
1 tb soy sauce
1 tb minced peeled fresh ginger
2 garlic cloves; minced
1 tb minced serrano chile with
-seeds
1 tb water - (to 2)
=== TAMARIND VINAIGRETTE ===
1/2 seven-ounce block tamarind
-with see
2 tb pure maple syrup
2 tb soy sauce
2 tb extra-virgin olive oil
2 ts minced peeled fresh ginger
=== PAD THAI ===
1 c very thinly-sliced Napa
-cabbage - (
1/2 c chopped fresh cilantro
1 ts fresh lime juice
2 lg young Thai coconuts; outer
-husk cut away
= (also called white
-coconuts)
1 1/2 c matchstick-size strips
-peeled carro; (from 2 large
1 c matchstick-size strips red
-bell pep
1 c mung bean sprouts
1/2 c matchstick-size strips
-seeded Engli
hothouse cucumber
1/4 c slivered fresh basil
Fresh cilantro sprigs

* Note: Tamarind is a legume with large brown seedpods. The pulp is used
in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold
in block form and is available at Indian markets.

For Almond-Chile Sauce: Combine all ingredients except water in blender or
processor. Puree until smooth. Thin with water by tablespoonfuls, as
desired. Season sauce to taste with salt and pepper.

For Tamarind Vinaigrette: Combine tamarind and enough hot water to cover
in medium bowl. Let stand until pulp softens, breaking apart occasionally
with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to
sieve set over bowl. Press pulp through sieve, leaving seeds behind.
Measure 6 tablespoons pulp into medium bowl (discard remaining pulp).
Whisk in remaining 4 ingredients. Season with salt and pepper.

For Pad Thai: Combine cabbage, cilantro, and lime juice in small bowl;
toss to coat. Sprinkle with salt and let stand 30 minutes.

Using small heavy knife, pry large pieces of soft coconut meat out of
shells. Slice coconut very thinly into 2- to 3-inch-long strips.

Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in
large bowl. Toss with just enough almond-chile sauce to coat lightly.

Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and
mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce
over, if desired. Garnish with cilantro sprigs.

This recipe yields 4 servings.

Comments: Ribbons of soft coconut stand in for noodles in this version of
the popular Thai dish.

Source:
"Bon Appétit, September 2003"
S(Formatted for MC7):
"05-07-2004 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 7g Fat (72.9% calories
from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
775mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Chef Roxanne Klein

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Pad Thai Noodles

2008-07-25T21:46:00.000-06:00

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Title: Pad Thai Noodles
Categories: main dish
Yield: 4 servings

4 oz dried Thai rice sticks; see
-* Note
3 tb vegetable oil
8 oz uncooked medium shrimp;
-peeled, deveined
3/4 c firm tofu in 1/2" pieces -
-(abt 6 o
1/4 c finely-chopped radishes
2 ts paprika
1 lg egg; beaten to blend
2 c mung bean sprouts
2 c diagonally-cut green onions
-in 1" p
1/4 c fish sauce (nam pla); see *
-Note
3 tb rice vinegar
4 ts sugar
1/4 c finely-chopped roasted
-unsalted pea
Lime wedges

* Note: Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam
pla) are available at Asian markets.

Soak dried rice sticks in large bowl of warm water until just tender, about
1 hour. Drain rice sticks well.

Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry
until pink and opaque in center, about 2 minutes. Transfer to plate.

Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns,
about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1
minute. Add drained rice sticks, mung bean sprouts, green onions, fish
sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2
minutes.

Transfer to serving dish. Top with chopped peanuts. Serve with lime
wedges.

This recipe yields 4 servings.

Comments: "Thai is my favorite Asian cuisine, and the Thai noodles at Q, A
Thai Bistro, here in Forest Hills just may be my favorite dish," writes
Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"

Source:
"Bon Appétit, February 2001"
S(Formatted for MC6):
"04-05-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories; 12g Fat (68.8%
calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 53mg
Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : Recipe from the R.S.V.P. column - Q, Forest Hills, NY

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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Cracker Barrel Old Country Store's Hash Brown Casserole

2008-07-23T12:59:00.000-06:00

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Title: Cracker Barrel Old Country Store's Hash Brown Casserole
Categories: side dish
Yield: 0 servings

1 pk frozen hash browns - (2 lbs)
Salt; to taste
Freshly-ground black pepper;
- to taste
16 oz sour cream
1 cn cream of chicken soup
1 stick butter
1/2 c chopped onion
2 c grated sharp Cheddar cheese

Place potatoes in a greased 9- by 13-inch pan. Season with salt and
pepper. In a bowl add minced onions, and mix together with sour cream and
cream of chicken soup. Pour soup mixture over potatoes; sprinkle with
Cheddar cheese and butter, that you have cut into cubes. Bake at 350
degrees for 45 minutes, or until all is completely warm, and the cheese
begins to melt.

This recipe yields ?? servings.

Source:
"CopyKat Recipes at http://www.copykat.com"
S(Formatted for MC5):
"08-20-1999 by Joe Comiskey - joecomiskey@netzero.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1932 Calories; 195g Fat (88.8%
calories from fat); 20g Protein; 36g Carbohydrate; 2g Dietary Fiber; 459mg
Cholesterol; 2167mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1
1/2 Non-Fat Milk; 39 Fat.

NOTES : Cracker Barrel does not use sour cream, you might want to try some
chicken broth to bind everything together. I would keep two cans in mind,
starting with one, and then trying another. You would also want to use the
shredded and not the cubed hash browns. Oh yes, I would also omit the
cream of chicken soup. I would add just enough broth to make sure
everything is moistened, but do not soak the potatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Potato And Salmon Casserole

2008-07-23T02:20:00.000-06:00

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Title: Potato And Salmon Casserole
Categories: fish (ocean), casseroles
Yield: 6 servings

Nonstick vegetable oil spray
1 cn pink salmon with bones - (14
- 3/4 oz; drained
2 1/2 lb russet potatoes; peeled, and
cut into 1" pieces
1 c low-fat (1%) milk
4 oz soft fresh goat cheese (such
- as
Montrachet)
3 tb freshly-grated Parmesan
-cheese - (p
Salt; to taste
Freshly-ground black pepper;
- to taste
2 lg eggs
1/2 c chopped green onions

Preheat oven to 400 degrees. Spray 10-inch-diameter glass pie dish with
oil spray. Separate salmon into chunks, leaving bones intact (bones are
very soft and will blend into potato mixture). Remove black pieces of
skin; discard. Set salmon aside.

Cook potatoes in large pot of boiling salted water until very tender, about
20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat
cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until
almost smooth. Season with salt and pepper. Beat in eggs. Stir in
salmon and green onions.

Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon
Parmesan cheese. Bake casserole until golden and heated through, about 45
minutes.

This recipe yields 6 servings.

Per serving: calories, 330; total fat, 11 g; saturated fat, 5 g;
cholesterol, 150 mg.

Comments: Canned salmon (with soft, edible bones) and potatoes are good
sources of calcium.

Source:
"Bon Appétit, January 2000"
S(Formatted for MC6):
"03-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 2g Fat (9.2% calories
from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 71mg
Cholesterol; 36mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fat.

NOTES : Recipe from the article "Cooking For Health: Got Calcium?" by Marie
Simmons

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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Taco Casserole

2008-07-23T02:14:00.002-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Taco Casserole
Categories: main dish
Yield: 6 servings

1 1/2 lb lean ground beef or turkey
1 pk McCormick taco seasoning -
-(1.25 oz
2 cn tomato sauce - (8 oz ea)
1 cn Mexican corn mixture - (11
-oz); drained
= (or whole kernel corn)
1 c shredded Cheddar cheese
1 c coarsely-crushed tortilla
-chips

Preheat oven to 400 degrees. Brown meat in a large skillet over
medium-high heat; drain.

Stir in Taco Seasoning, tomato sauce, and corn. Simmer 5 minutes.

Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla
chips. Bake until cheese is melted, about 5 to 10 minutes.

This recipe yields 6 servings.

Serving suggestion: Garnish casserole with sour cream and sliced green
onions, and serve with shredded lettuce and chopped tomatoes.

Description:
"A quick and easy one-dish meal. All of the great flavor of tacos in one
delicious dish."
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 6g Fat (74.0% calories
from fat); 5g Protein; trace Carbohydrate; 0g Dietary Fiber; 20mg
Cholesterol; 117mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: Created by McCormick, Inc.

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Stuffed Pepper Casserole

2008-07-23T02:14:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Stuffed Pepper Casserole
Categories: main dish
Yield: 4 servings

2 1/2 c Pepperidge Farm herb
-seasoned stuff
1 tb margarine or butter; melted
1 lb ground beef
1 md onion; chopped (1/2 cup)
1 cn whole peeled tomatoes - (14
-1/2 oz); cut up
1 cn whole kernel corn - (8 oz);
-drained
2 md green peppers; cut
-lengthwise into
quarters

Mix 1/4 cup stuffing and margarine. Set aside.

In medium skillet over medium-high heat, cook beef and onion until beef is
browned, stirring to separate meat. Pour off fat. Stir in tomatoes and
corn. Add remaining stuffing. Mix lightly.

Arrange peppers in 2-quart casserole. Spoon beef mixture over peppers.

Cover and bake at 400 degrees for 25 minutes. Sprinkle with reserved
stuffing mixture. Bake 5 minutes more or until peppers are tender.

This recipe yields 4 servings.

TIP: To melt margarine, remove wrapper and place in microwave-safe cup.
Cover and microwave on HIGH 30 seconds.

Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 404 Calories; 33g Fat (74.2%
calories from fat); 20g Protein; 6g Carbohydrate; 2g Dietary Fiber; 104mg
Cholesterol; 108mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 5 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Created by Campbell's

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Chile Relleno Casserole

2008-07-22T12:18:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chile Relleno Casserole
Categories: casseroles
Yield: 8 servings

1 1/2 c Sargento Fancy Shredded
-Monterey Ja
Chef-Style Shredded Mild
-Cheddar Ch; divided
1/2 c Ortega Diced Green Chiles -
-(4 oz c
2 tb all-purpose flour
1 1/2 c milk
3 eggs; lightly beaten
Ortega Thick & Chunky Salsa
=== TOPPINGS ===
Sour cream
Sliced ripe olives
Chopped green onions

Preheat oven to 325 degrees.

Sprinkle 3/4 cup cheese onto bottom of lightly greased 8-inch square baking
dish. Top with chiles and remaining cheese. Place flour in medium bowl.
Gradually add milk, stirring until smooth. Stir in eggs; pour mixture
over cheese.

Bake for 45 to 50 minutes or until knife inserted in center comes out
clean. Cool in pan for 10 minutes.

Serve with salsa and desired toppings.

This recipe yields 8 servings.

Comments: Love Chiles Rellenos but are short on time? This casserole has
all of the taste with very little of the work! It is delicious with a
salad as a hearty dinner, or as brunch, with plenty of juice and fresh
tortillas.

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"11-28-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 63 Calories; 3g Fat (49.5% calories
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Created by Nestle

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Beef Stroganoff Casserole

2008-07-22T12:17:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Beef Stroganoff Casserole
Categories: main dish, beef
Yield: 6 servings

1 lb ground beef
1/3 c chopped onion
1 pk mushroom gravy mix - (3/4
-oz)
3/4 c water
1 jar sliced mushrooms - (2
-1/2 oz); drained
1 c sour cream
1 c Original Bisquick
1/4 c milk
1 egg
1 sm bell pepper; cut into rings

Heat oven to 400 degrees. Grease rectangular baking dish, 11 by 7 by 1 1/2
inches.

Cook beef and onion in 10-inch skillet over medium heat, stirring
occasionally, until beef is brown; drain. Stir in gravy mix (dry), water
and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened;
remove from heat. Stir in sour cream. Spoon mixture into baking dish.

Stir Bisquick, milk and egg until blended. Spread evenly over beef
mixture. Top with bell pepper rings.

Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5
minutes before cutting.

This recipe yields 6 servings.

Nutritional Info Per Serving: Calories 345 (Calories from Fat 200); Fat
22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg;
Carbohydrate 19g (Dietary Fiber 1g); Protein 19g.

Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat.

High Altitude (3500-6500 ft): Bake 22 to 26 minutes

Description:
"Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef
stroganoff in an easy casserole."
Source:
"Back of the Box Recipes at http://www.backofthebox.com"
S(Formatted for MC7):
"09-17-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 344 Calories; 29g Fat (77.1%
calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 118mg
Cholesterol; 90mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 5 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Created by General Mills, Inc.

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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Thai Chicken Casserole

2008-07-22T11:26:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Thai Chicken Casserole - {gai Kaeng}
Categories: poultry, thai, chicken
Yield: 0 servings

4 c chicken in bite sized pieces
=== MARINADE ===
1 tb crushed garlic
1 tb grated fresh root ginger
1 tb thinly-sliced shallots
1 tb peanut oil
1 pn turmeric
Salt; to taste
Freshly-ground black pepper;
- to taste
=== SAUCE ===
1 ts cumin seeds
1 ts coriander seeds
1 ts cardamom pods
1 tb fermented shrimp paste
1 c finely-sliced shallots
(or use red onions)
2 tb thinly-sliced Thai chile
-peppers
1 c coconut milk

Mix the ingredients of the marinade, and marinate the chicken in a cool
place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry
heavy skillet or wok, until aromatic, and grind to a fine powder. Blend
the ingredients of the sauce together. Transfer the chicken and marinade
to a wok or saute pan and stir-fry until the chicken just starts to change
color.

Transfer to a slow-crock cooker, and add the sauce, and then simmer,
covered on low heat for one to one and a half hours (until the chicken is
cooked, tender, and the pieces fall apart at the pressure of a chopstick).

Serve with Thai jasmine rice.

This recipe yields ?? servings.

Comments: This is a "Thai-ised" version of a recipe from Delia Smith's
cooking course, called Chicken with Whole Spice, which is a mild pastiche
on Indian food. This version is set up for a slow-crock cooker, but it
could be prepared as a conventional casserole by simmering it on the stove
top for about 30 minutes or in an oven at about 350 degrees for 30 minutes
or so.

Source:
"Thai Recipes Kitchen at http://www.importfood.com/recipes.html"
S(Formatted for MC5):
"04-11-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 684 Calories; 71g Fat (88.3%
calories from fat); 6g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 14 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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Spaghetti Pie

2008-07-22T11:13:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Spaghetti Pie
Categories: italian, pasta, main dishes
Yield: 8 servings

2 c Spaghetti; Well Cooked And
-Drai
1 tb Butter Or Margarine
1 Egg
1 Jar Spaghetti Sauce
8 oz Cottage Cheese
1 lb Ground Beef
1 c Mozzarella Cheese; Grated
2 tb Parmesan Cheese
Salt And Pepper; To Taste

1.Make enough pasta make a 1" layer in the bottom of the pan.
2.In a bowl combine pasta, egg, parmesan cheese, salt & pepper.
3.Brown ground beef and drain.
4.Add enough spaghetti sauce to make it very thick with meat (not too
much liquid).
5.Grease your pie plate lightly.
6.Pour in pasta mixture and adjust to cover bottom of plate evenly.
7.Spoon on cottage cheese to cover the pasta.
8.Cover that with sauce mixture.
9.Sprinkle with mozzarella, or just parmesan.
10.The secret to this is that you have to leave it in the refrigerator for
a few
hours to let the pasta form a "crust". It tastes fine if you leave that out
but
you lose the "lasagna" look - this is also called "poor man's lasagna".
11.When ready, heat oven to 350f and bake for about 45 minutes until
heated through.

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

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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

Per Serving (excluding unknown items): 442 Calories; 32g Fat (65.5%
calories from fat); 21g Protein; 17g Carbohydrate; 1g Dietary Fiber; 122mg
Cholesterol; 363mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 5
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Well I Joined the Challenge

2008-07-21T12:05:00.000-06:00

This weekend my friend sent me a link to this site Path to Freedom. Talk about inspiring. Their a self sustaining farm all on 1/5 of an acre. I mean I planted a garden this year and all but it's more of a grass on steroids garden. LOL! Next year I have plans for more plants, and less grass. Haha! So check it out and perhaps you might join me on the 100 yard challenge.

Quinua A La Jardinera (Peruvian Quinoa With Vegtables)

2008-07-20T22:06:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Quinua A La Jardinera (Peruvian Quinoa With Vegtables)
Categories: vegetarian, side dish
Yield: 6 servings

2 tb olive oil
1 piece ginger, fresh; 1/2
-inch piece, peeled an
1 sm carrot; 1/4 inch dice
1 rib celery; minced
1/2 pieces bell peppers (red,
-green, yellow); red, diced
1/2 pieces bell peppers (red,
-green, yellow); green, dice
1/2 c corn; fresh or frozen
2 stalks scallions, white part
- only; sliced
1 Recipe Basic Quinoa II; hot
1/4 c fresh Italian Parsley
-chopped
1 tb thyme; fresh

In a large skillet over medium-high heat, heat oil with ginger. When oil is
hot and ginger smells aromatic (about 2 minutes) but has not yet colored,
add carrot and saute 1 minute. Stir in celery, then add red and green
peppers, corn, and scallions. Saute just long enough for vegetables to heat
through. Stir in hot quinoa. Season to taste with salt and pepper. Stir in
parsley or thyme leaves and serve immediately.

*NOTE: The late Felipe Rojas-Lombardi, a Peruvian chef, introduced the
colorful pilaf, which combines quinoa with other native Sought American
ingredients, namely corn and peppers. All the vegetables are cut to about
the same size as the kernels of corn; larger pieces overwhelm the fluffy,
light texture of the quinoa.

Contributor: Natural Health Magazine Mar/April 1995

NYC Nutrilink: N532^04053,N204^02021,N2752^11124,N2765^11143
NYC Nutrilink: N2914^11333,N2914^11333,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N224^02042

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

Per Serving (excluding unknown items): 657 Calories; 72g Fat (96.9%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 14
1/2 Fat.

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Flank Steak Columbian Style

2008-06-27T14:26:00.001-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Flank Steak Columbian Style
Categories: main dish, beef
Yield: 4 servings

1 c beer
1 c minced onions
1 ts powdered cumin
Salt; to taste
1/4 ts cayenne pepper
1 c diced green pepper
2/3 c water
2 lb lean flank steak

In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green
pepper. Add the water, and bring to a boil. Add the meat, lower heat,
cover and braise the meat until it is very soft and tender -- about 1 1/2
to 2 hours, depending on thickness.

Drain the meat well, and grill it over a charcoal fire or under a broiler
just to heat it and impart a crispy texture.

This recipe yields 4 servings.

Source:
"TASTE with David Rosengarten - (Show # TS-4792) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"07-02-1999 by Joe Comiskey - joecomiskey@netzero.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; trace Fat (2.8%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: David Rosengarten

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Outback Steakhouse's Gold Coast Coconut Shrimp

2008-06-27T14:12:00.001-06:00

Ever have the Coconut Shrimp at Outback? Awesome stuff isn't it? Well here's a copycat recipe for it. So by request another recipe using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Outback Steakhouse's Gold Coast Coconut Shrimp
Categories: seafood, shellfish
Yield: 0 servings

=== MARMALADE SAUCE ===
1/2 c orange marmalade
2 ts stone-ground mustard
= (with whole-grain mustard
-seed)
1 ts prepared horseradish
1 ds salt
=== COCONUT SHRIMP ===
1 c flat beer
1 c all purpose flour
1 ts baking powder
1 ts salt
1/4 ts baking soda
2 c sweetened coconut flakes;
-divided
2 tb sugar
12 jumbo shrimp
Vegetable oil; for frying
Paprika

Marmalade Sauce: In a small bowl, mix all ingredients together. Cover and
place in refrigerator 1 hour at least before serving.

Coconut Shrimp: Clean and devein shrimp, leaving last tail section and
fins for holding. Dry shrimp thoroughly and sprinkle with paprika.

In medium bowl, combine beer, flour, salt, baking powder and soda. Add
sugar and 1/2 cup coconut. Beat at low speed till well mixed.

Put remaining coconut in shallow dish or pie plate. Dip shrimp into
batter, coating completely. Roll shrimp in coconut, pressing firmly to
ensure it is well coated. Place on wax paper-lined tray or plate.
Continue with all shrimp, and refrigerate 20 minutes to set coating.

Heat oil to 350 degrees. Oil should cover shrimp completely, about 2
inches deep in fryer or pan. Fry shrimp a few at a time, turning if
necessary. Drain and serve with Marmalade Sauce.

This recipe yields ?? servings.

Source:
"Classy Clones at http://www.recipegoldmine.com/classyclones.html"
S(Formatted for MC6):
"09-29-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1383 Calories; 49g Fat (31.9%
calories from fat); 23g Protein; 213g Carbohydrate; 15g Dietary Fiber;
128mg Cholesterol; 3821mg Sodium. Exchanges: 2 1/2 Lean Meat; 4 1/2 Fruit;
9 1/2 Fat; 9 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000

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Red's Secret Ingredient Chili

2008-06-27T14:02:00.000-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Red's Secret Ingredient Chili
Categories: main dish, ground beef, ground pork, chili
Yield: 8 servings

2 lb Ground round (85% lean)
1 lb Ground pork
2 md Onions; chopped
1 lg Red bell pepper; chopped
4 Garlic cloves; minced
3 Fresh jalapeno peppers;
-seeded and minced
(or 1/4 to 1/2 tsp crushed
-hot red
1/4 c Chili powder
28 oz Italian peeled tomatoes - (1
- can); cut up,
-- juices reserved
12 oz Beer - (1 bottle); * see
-note
6 oz Tomato paste - (1 can)
2 ts Salt
1 1/2 ts Cumin
1 1/2 ts Oregano
2 Bay leaves
1/4 c Cornmeal
=== GARNISHES ===
Sour cream
Pickled jalapeno pepper
-slices
Shredded Cheddar cheese
Chopped onions

* Note: The secret ingredient is a tall bottle of beer. While just about
any brand will do, use a Mexican dark beer, if you can find it.

In a 6-quart Dutch oven, cook ground round, ground pork, onions, bell
pepper, garlic, an jalapeno peppers over medium-high heat, stirring often
to break up lumps of meat, until meat loses its pink color, about 8
minutes. Add chili powder and cook, stirring, 1 minute.
Stir in tomatoes with their juice, beer, tomato paste, salt, cumin,
oregano, and bay leaves. Bring to a simmer, stirring often. Reduce heat
to low and simmer, uncovered, stirring occasionally, until chili is
slightly thickened, about 1 3/4 hours.
In a small bowl, stir together cornmeal and 1/2 cup chili until smooth.
Stir cornmeal mixture into chili and cook until thickened, about 5 minutes.
Place sour cream, pickled jalapenos, Cheddar cheese, and onions in separate
dishes. Serve chili in bowls and encourage guests to choose their own
garnishes. This recipe serves 8 to 12.

Recipe Source:
365 WAYS TO COOK HAMBURGER AND OTHER GROUND MEATS by Rick Rodgers (c)
1991
Harper Collins Publishers, New York - 283 pages - $16.95
As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 10-26-1995

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

Per Serving (excluding unknown items): 196 Calories; 13g Fat (58.5%
calories from fat); 11g Protein; 10g Carbohydrate; 3g Dietary Fiber; 41mg
Cholesterol; 605mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Rick Rodgers

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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Beer-Battered Fish Tacos

2008-06-27T13:57:00.001-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Beer-Battered Fish Tacos
Categories: main dish, fish (ocean), seafood
Yield: 4 servings

8 corn tortillas - (6" dia)
1 1/2 c all-purpose flour
1/2 ts salt
1/4 ts freshly-ground black pepper
1 c beer - (to 1 1/4)
3 c vegetable oil
1 1/2 lb white fish fillets; cut
-1"-wide strips
1/4 c sour cream
1/4 c mayonnaise
1 c tomato salsa
2 c shredded cabbage
1 c guacamole; (optional)
1/4 lb grated or shredded Cheddar
-cheese; (optional)
1 lime; cut into eighths

In a medium bowl, combine 1 cup of flour, salt, and pepper. Whisk in beer
to form a smooth batter.

In a medium saucepan, heat oil, at least 1-inch deep, to 375 degrees. Dust
fish with remaining flour, and dip each piece into the batter, coating
completely. Fry fish in batches for 3 to 5 minutes, or until golden.
Drain on paper towels.

Warm tortillas, wrapped in paper towels, in microwave on high for 15 to 30
seconds.

Combine sour cream and mayonnaise and spread 1 tablespoon on each tortilla.
Top each with salsa, 1/4 cup shredded cabbage, fish, guacamole, Cheddar
cheese, and squeeze of lime.

This recipe yields 4 servings.

Source:
"Cookbook Digest, Sep/Oct, 1999"
S(Formatted for MC7):
"03-17-2004 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1849 Calories; 187g Fat (89.1%
calories from fat); 7g Protein; 44g Carbohydrate; 4g Dietary Fiber; 11mg
Cholesterol; 435mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable;
0 Fruit; 0 Non-Fat Milk; 36 Fat; 1/2 Other Carbohydrates.

NOTES : Recipe from "Working Mom's Fast & Easy Kid-Friendly Meals" by Elise
M. Griffith, (Prima Publishing, 1998) - 241 pages - $15

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Elise M. Griffith

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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Onion Soup With Beer And Cheddar

2008-06-27T13:52:00.000-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Onion Soup With Beer And Cheddar
Categories: soups
Yield: 6 servings

4 tb Unsalted butter
4 md Onions; peeled and sliced
4 c Veal stock =OR=- Low-sodium
-beef br
1/8 ts Freshly grated nutmeg
12 oz Dark beer
1/2 lb Sharp Cheddar cheese
-shredded
1/2 ts Salt
Freshly ground pepper to
-taste

IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter
over low heat, add the onions and cook, covered, for 15 minutes. Uncover
and continue to cook until the onions turn a deep golden color, about 30 to
40 minutes, depending on your pot. Stir frequently. Add the broth and the
nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a small pot, bring the beer to a boil over medium heat and
boil until the liquid has reduced by half. Remove from the heat and add the
Cheddar cheese, stirring until melted. Transfer this mixture to a blender.
Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the
onion mixture from the heat and strain. Reserve the liquid. Transfer the
onions to a blender or food processor and puree until very smooth. Return
the puree to the pot, add the reserved liquid and the Cheddar cheese
mixture. Taste for salt and pepper. Serve piping hot in a tureen.

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

Per Serving (excluding unknown items): 727 Calories; 74g Fat (89.8%
calories from fat); 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 205mg
Cholesterol; 1195mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 14
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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Easy Cheddar Swiss Fondue

2008-06-27T13:48:00.001-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Easy Cheddar Swiss Fondue
Categories: appetizers, cheese
Yield: 675 servings

2 c Cheddar cheese, shredded
-(500mL)
2 c Swiss cheese, shredded(500m)
1/4 c All purpose flour (50mL)
1 1/4 c Dry white wine or beer
-(300mL)
3/4 ts Salt (3mL)
1 pn Garlic powder
Crusty French bread cubes

Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss
lightly to coat.

Heat wine, or beer, in a medium saucepan until simmering but not
boiling; reduce heat to maintain temperature. Gradually add the
cheese mixture, by small handfuls, stirring constantly after each
addition until cheese melts (mixture will appear curdled at first but
smooths our as more of the cheese mixture is added).

Stir in salt and garlic powder. Transfer to a fondue pot and keep
warm. Serve with bread cubes for dipping.
Makes about 2 3/4c(675mL)

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

Per Serving (excluding unknown items): 1 Calories; trace Fat (71.7%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Beer Bacon Bread

2008-06-27T13:45:00.002-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Beer Bacon Bread
Categories: breads, bread machine, bread-bakers mailing list, cheese & meat breads
Yield: 1 serving

--1 1/2 LB LOAF:
3/4 c Flat beer
1/2 c Water
1/4 c Chopped green onions
2 tb Mustard
1 tb Butter or margarine
3 1/4 c Bread flour
1 tb Sugar
3/4 ts Salt
1 3/4 ts Yeast
1/3 c Crumbed cooked bacon
--2 LB LOAF:
3/4 c Flat beer
2/3 c Water
1/4 c Chopped green onions
2 tb Mustard
4 1/4 c Bread flour
1 tb Sugar
1 ts Salt
1 1/2 ts Yeast*
1/2 c Crumbed cooked bacon

Put all ingredients in the bread maker except bacon. Add bacon at the
raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select basic/white cycle and use medium or light crust colour. Do not use
delay cycles. Yeast amount though proportionately less than called for in
the smaller loaf.

From "LuAnn Kessi"

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

Per Serving (excluding unknown items): 4135 Calories; 32g Fat (7.1%
calories from fat); 131g Protein; 793g Carbohydrate; 9g Dietary Fiber; 31mg
Cholesterol; 4657mg Sodium. Exchanges: 50 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Beer-Marinated Steaks With Peppercorn Sauce

2008-06-27T13:43:00.002-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Beer-Marinated Steaks With Peppercorn Sauce
Categories: main dish, beef
Yield: 6 servings

6 top loin (New York strip)
-steaks; (12 oz ea)
1 bottle dark beer - (12 oz)
1/2 c dark brown sugar - (packed)
5 tb fresh lime juice
3 tb minced red onion
6 garlic cloves; chopped
2 tb Worcestershire sauce
2 tb whole grain mustard
2 tb olive oil
1 tb minced peeled fresh ginger
1/2 ts hot pepper sauce
1/2 c white wine
1 shallot; finely chopped
2 tb coarsely-crushed
-four-peppercorn mi; see * N
3 1/4 c chicken stock
= (or canned low-salt
-chicken broth
1 3/4 c beef stock or canned beef
-broth
1/2 c whipping cream

* Note: A blend of black, white, pink and green peppercorns found in the
spice section of many supermarkets.

Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime
juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot
pepper sauce in large bowl to blend. Pour marinade over steaks in baking
dish. Cover tightly with plastic wrap and refrigerate overnight.

Bring white wine, chopped shallot and crushed peppercorns to boil in heavy
medium saucepan; simmer until mixture is reduced by half, about 5 minutes.
Add chicken stock and beef stock and boil until reduced to 2 cups, about
25 minutes. Add whipping cream and cook until sauce coats spoon, about 6
minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at
room temperature.)

Prepare barbecue (medium-high heat). Remove steaks from marinade and grill
to desired doneness, about 4 minutes per side for medium-rare. Transfer
steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle
sauce over steaks.

This recipe yields 6 servings.

Comments: "While visiting friends on Cape Cod, I had dinner at the Aqua
Grille in Sandwich," says Corolyn Hampton of Saratoga Springs, New York.
"The beer-marinated steak, served with a peppercorn sauce and mashed
potatoes, was the centerpiece of a fabulous meal."

Source:
"Bon Appétit, June 2000"
S(Formatted for MC6):
"03-29-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 12g Fat (81.1%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 27mg
Cholesterol; 1232mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from the R.S.V.P. column - Aqua Grille, Sandwich, MA

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000

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Beer Can Chicken

2008-06-27T13:42:00.000-06:00

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Basic Beer Can Chicken
Categories: main dish, poultry, chicken
Yield: 0 servings

1 whole chicken - (3 to 4 lbs)
1 cn beer - (12 oz)

Apply your favorite spice rub, if desired, under and on skin of one 3- to
4-pound whole chicken. Add salt and pepper to taste.

"Stand" the chicken onto an open beer can (filled halfway with beer or
seasoned liquid from the article in the August issue) so that the can is
inside the cavity. Stand upright on grill. Grill, covered, over indirect
medium heat (see specifics below) until an instant-read thermometer
inserted into the thickest part of the thigh reads 175 degrees.

For charcoal grill: Rake hot coals to the sides and roast chicken over
drip pan containing a half an inch of water for one hour. Add 12 more
briquets; leave uncovered until smoking. Recover and continue cooking.

For gas grill: Leave one burner off and put chicken over unlit burner for
cooking time.

This recipe yields ?? servings.

Comments: Here's a grilled chicken technique that's become a cult hit with
backyard barbecue masters.

Source:
"Bon Appétit, July 2005"
S(Formatted for MC8):
"04-06-2006 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .

Nutr. Assoc. : 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000

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Caramelized-Onion Pot Roast

2008-06-27T13:40:00.000-06:00

By request some recipes that use beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Caramelized-Onion Pot Roast
Categories: main dish, beef, crockpot
Yield: 12 servings

4 lb boneless beef chuck roast
1 tb olive or vegetable oil
1 ts salt
1/2 ts freshly-ground black pepper
6 md onions; sliced
1 1/2 c beef broth
3/4 c regular or nonalcoholic beer
2 tb brown sugar - (packed)
3 tb Dijon mustard
2 tb cider vinegar

Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high
heat. Cook beef in oil about 10 minutes, turning occasionally, until brown
on all sides. Sprinkle with salt and pepper.

Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions. Mix
remaining ingredients; pour over beef and onions. Cover and cook on LOW
heat setting 8 to 10 hours or until beef is tender.

Remove beef and onions from cooker, using slotted spoon. Cut beef into
slices. Skim fat from beef juices in cooker if desired. Serve beef with
juices.

This recipe yields 12 servings.

Nutritional Information Per Serving: 205 calories (100 calories from fat);
11 g fat (4 g saturated); 55 mg cholesterol; 420 mg sodium; 8 g
carbohydrate (1 g dietary fiber); 20 g protein.

Comments: If you’re lucky enough to have leftovers from this flavor-packed
roast, add up to 2 cups cut-up beef and onions to a 16-ounce jar of tomato
pasta sauce for the best "mamma mia!" spaghetti sauce!

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"11-28-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 31 Calories; trace Fat (6.8%
calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 386mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat; 0
Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Created by General Mills

Preparation Time: 0:00

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Inquiring Minds Want To Know

2008-06-27T03:29:00.001-06:00

So I've started the cooking blog. Now I would love to hear from everyone what type of recipes would you like me to post. Go ahead and ask, I would bet I have a recipe for it. If not on my recipe program, then among my 4000+ recipe books that sit in boxes still. It will give me an excuse to go through them and thin them down to a reasonable 500 or so.

Miracle Red "French" Dressing

2008-06-26T20:19:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Miracle Red "French" Dressing
Categories: salads/dressings
Yield: 8 servings

1/2 ts granulated gelatin
1 tb cold water
1/4 c boiling water
1/2 ts salt
1/2 c tomato juice
1/4 c white vinegar
1/8 ts garlic powder
= (or 1 garlic clove,
-crushed)
1 ds freshly-ground black pepper
1/4 ts dry mustard
1/2 ts Worcestershire sauce
Sugar substitute equal to 1
-tbspn s

Soften gelatin in cold water. Add boiling water; stir until dissolved.
Turn into a pint jar with all the remaining ingredients.

Cover tightly; shake thoroughly. Chill for a few hours before serving.
Stir occasionally to prevent gelling at bottom. Shake gently before using.

This recipe yields 8 servings. Serving size: 1 to 2 tablespoons.

Exchanges Per Serving: Up to 1/4 cup may be considered Free Food.

Nutrition Facts: Carbohydrates 1g; Protein 0g; Fat 0g; Calories 6;
Fiber 0.2g; Sodium 180mg; Cholesterol 0mg.

Comments: The miracle is that this delicious dressing is fat-free and will
not use up your Fat Exchanges. Try it as a marinade for flank steak
before grilling.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4 Calories; trace Fat (3.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Mary Abbott Hess

Preparation Time: 0:00

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Mediterranean Chicken

2008-06-26T17:51:00.000-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Mediterranean Chicken
Categories: main dish, poultry, chicken
Yield: 6 servings

2 ts olive oil
2 tb dry white wine
3 whole boneless skinless
-chicken breasts; halved
3 garlic cloves; minced
1/2 c diced onion
3 ripe tomatoes; coarsely
-chopped
2 ts minced thyme
1 tb minced basil
1/2 c dry white wine
1/2 c Kalamata olives
1/4 c minced Italian parsley
Salt; to taste
Freshly-ground black pepper;
- to taste

Heat the oil and wine in a heavy skillet over medium heat, then add the
chicken and sauté until golden on each side, about 4 to 6 minutes per side.
Remove the chicken from the skillet. Set aside.

Sauté the garlic for 30 seconds in the pan drippings. Add the onion and
sauté for 3 minutes. Add the tomatoes and bring to a boil.

Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and
basil and simmer for 5 minutes.

Return the chicken to the skillet and cover. Cook over low heat until the
chicken is cooked through.

Add the olives and parsley to the pan and cook 1 minute. Season with
pepper and salt.

This recipe yields 6 servings. Serving size: 1/2 breast.

Exchanges Per Serving: 1 Vegetable, 4 Very Lean Meat, 1/2 Monounsaturated
Fat.

Nutrition Facts: Calories 191; Calories from Fat 53; Total Fat 6g;
Saturated Fat 1g; Cholesterol 69mg; Sodium 165mg; Carbohydrates 7g;
Dietary Fiber 2g; Sugars 4g; Protein 26g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 232 Calories; 8g Fat (35.8% calories
from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 398mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Robyn Webb, MS, LN

Preparation Time: 0:00

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Mahi-Mahi With Fresh Pineapple Salsa

2008-06-26T13:40:00.001-06:00

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Mahi-Mahi With Fresh Pineapple Salsa
Categories: main dish, fish (ocean), seafood
Yield: 4 servings

1 1/2 c diced fresh pineapple
1/4 c finely-chopped red bell
-pepper
1/4 c finely-chopped green bell
-pepper
2 tb chopped fresh cilantro
2 tb fresh lime juice; divided
1/2 ts red pepper flakes
1/2 ts grated lime peel
Nonstick cooking spray; as
-needed
4 mahi-mahi fillets - (4 oz
-ea)
1 tb olive oil
1/2 ts freshly-ground white pepper

To prepare Pineapple Salsa, combine pineapple, red and green peppers,
cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in
medium bowl. (Pineapple Salsa may be prepared 1 to 2 days ahead and
refrigerated.)

Preheat broiler. Spray rack of broiler pan with cooking spray. Rinse
mahi-mahi and pat dry with paper towels. Place mahi-mahi on rack. Combine
remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.

Broil mahi-mahi, 4 inches from heat, 2 minutes. Turn and brush second side
with olive oil mixture; sprinkle with white pepper. Continue to broil 2
minutes or until mahi-mahi flakes easily when tested with fork. Serve with
Pineapple Salsa.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Meat, 1/2 Fruit.

Nutrition Facts: Calories 168; Calories from Fat 24%; Total Fat 5g;
Saturated Fat 1g; Protein 22g; Carbohydrates 10g; Cholesterol 83mg;
Sodium 102mg; Dietary Fiber 1g.

Comments: The pineapple salsa, which is rich in vitamin C, may be prepared
1 to 2 days ahead and refrigerated.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 32 Calories; 3g Fat (90.8% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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