* Exported from MasterCook * Cheese Manicotti Florentine Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Main Dishes
Mushrooms Onions
Pasta/Noodles Side Dishes
Spinach Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 16 Manicotti Noodles
1 Pound Ricotta Cheese -- or cottage cheese
1/2 Pound Mozzarella Cheese
1 Cup Parmesan Cheese
2 Eggs -- beaten
1 Tablespoon Chopped Parsley
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Nutmeg
2 Cups Spaghetti Sauce
1 Small Onion
1/2 Pound Mushrooms
1/2 Pound Spinach Saute chopped onions and mushrooms until tender. Steam chopped
spinach until wilted (or use thawed frozen spinach). Combine ricotta,
mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach
and 3/4 of saute to mixture. Fill uncooked manicotti shells; place
filled shells in a single layer in a greased 13x9 baking pan. Add
remaining saute to spaghetti sauce. Cover manicotti with sauce.
Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes. Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cherry Latkes Recipe By : Sun-Sentinel 11-19-98
Serving Size : 16 Preparation Time :0:00
Categories : Cherries Pancakes/Waffles
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c all-purpose flour
1/2 tsp baking powder
2 eggs
4 tbsp milk
3/4 tsp almond extract
1 c prepared cherry pie filling
oil, for frying In a medium bowl, mix flour and baking powder. Make a well in center
and add eggs, milk and almond extract. Mix well. Stir in cherry pie
filling. heat about 1/8-inch oil in a large nonstick skillet over
medium-high heat until a drop of pie filling mixture sizzles. Slide
mixture by rounded tablespoonfuls into hot oil, about 1/2-inch apart.
Cook 3 to 4 minutes on each side until crisp and nicely browned. Posted on FareShare 12-98 by S. Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chestnut Squeak Cakes - Quick & Easy Recipe By : BBC Vegetarian (Magazine) Dec 1998
Serving Size : 4 Preparation Time :0:35
Categories : Vegetarian Cabbage
Onions Potatoes
Vegetables Volume 3, Dec. '98
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound potatoes -- diced
1/4 pound brussels sprouts -- quartered
1/4 pound white cabbage -- shredded
2 tablespoons butter
1 onion -- chopped
1/2 pound cooked chestnuts; peeled -- roughly chopped
1/2 teaspoon grated nutmeg
salt and black pepper
1 tablespoon butter
-- ACCOMPANIMENTS --
corn and diced red onion
chunky cranberry sauce A TRADITIONAL FAVORITE with a spin. The kids will love these as a
winter-warming meal. 1. Cook the potatoes in a pan of lightly salted boiling water for 4
minutes. Add sprouts and cabbage and cook for another 5 to 6 minutes
until tender. Drain and mash. 2. Melt butter in a pan and fry the onion gently for 2 minutes. Add
chestnuts and cook for 3 to 4 minutes until the onions are softened. 3. Add the chestnut mixture to the potato mixture with the nutmeg and
seasoning. 4. Divide mixture between four oiled 2-inch (8cm), metal ring molds,
pressing down to make firm cakes. 5. Melt remaining butter in a frying pan. Transfer the rings to the
pan and cook for 3 to 4 minutes until golden underneath. Turn over;
cook for a further 3 to 4 minutes. Remove molds and serve hot with
cranberry sauce and vegetables. Prep: 15 min.; Cook: 20 min.; Serves: 4. EACH cake: 266 calories; 5g
protein; 40g carbohydrates; 6g fiber; 11g fat (37%). estimated by kitpath@earthlink.net 12/98. Mail to fareshare; mc-recipe. COOKS TIPS: Make ring molds from empty cans with both ends removed.
Nutr. Assoc. : 0 0 4844 0 0 2562 0 0 0 0 0 2928
Happy New Year http://www.rendo.dekooi.nl/~rotmense/fire/ Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken & Prune Pinwheels Recipe By : adapted from Finger Foods
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Volume 3, Dec. '98
Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2/3 cup pitted prunes -- [150g]
4 large chicken breast fillets
4 cups water -- [1L]
2 large chicken stock cubes -- crumbled Soak the prunes in boiling water for about 15 minutes - until soft.
Drain and whirl in a food processor or blender until smooth. Place chicken breast fillets between two sheets of waxed paper and
pound until thin. Spread some of the pureed prunes over each piece of chicken.
Roll up pinwheel fashion, starting at the narrow ends.
Wrap each roll tightly in aluminum foil. Bring the water and the stock cubes to a boil in a pot.
Add the chicken rolls. Cover and simmer for about 15 minutes or
until the chicken is cooked. Remove the rolls and drain.
Refrigerate until cold. To serve - unwrap rolls and cut in 1/2-inch [1 1/2cm] thick slices. Makes approximately 20 slices. This recipe can be made two days ahead and stored, covered, in the
refrigerator; uncooked rolls may be frozen. Adapted from Finger Foods, a publication of
The Australian Women's Weekly; 1990; ISBN 0 949128-26-0. Formatted for MasterCook and contributed to FareShare 12-98
by Hallie du Preez. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Breasts & Zucchini With Garlic Cream Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Main Dishes
Sauces Vegetables
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup butter
3 whole chicken breasts -- halved
3 cups zucchini -- sliced 1/8-inch
thick This recipe looks good because of the garlic cream. I would try
adding some sun-dried tomatoes and mushrooms for oomph.
In skillet, melt butter, add chicken breasts. Cook, turning once,
until chicken is browned and fork tender. Add zucchini and onions.
Continue cooking, stirring until zucchini is crisply tender. Garlic Cream 2 TB. butter
1 tsp. minced garlic
3 TB. flour
1 (3 oz) package of cream cheese
1 can chicken broth
1/2 tsp. pepper In 2 quart saucepan, melt butter, add garlic. Cook for 1 minute, then
add flour and cook until smooth and bubbly. Add other ingredients,
stirring occasionally, until sauce is smooth and thickened. This
is pretty served on a bed of rice, layer the zucchini and then the
chicken breasts on top, pour sauce over each breast. From Colleen Haass
From http://southernfood.miningco.com/library/rec98/bl80517m.htm
Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Gorgonzola -- Martha's Recipe By : Martha's Supper Club...Hollywood FL..9-98
Serving Size : 4 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Cheese
Chicken Main Dishes
Sauces Spirits
Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- GORGONZOLA CHEESE SAUCE
1 tbsp olive oil
1 lg shallot -- minced
salt and white pepper -- to taste
2 tbsp brandy
1 c heavy cream
1 lg tomato
peeled,seeded,coarsely chopped,drained
1 c Gorgonzola cheese -- crumbled
SAUTEED CHICKEN
4 7 oz boned and skinned chicken breasts
3 tbsp all-purpose flour
3 tbsp clarified butter To make the sauce:
Heat oil in a nonreactive medium-size heavy saucepan over medium heat.
Add the shallots, salt and pepper. Cook the shallots, stirring 2 to 3
minutes or until soft but not brown. Add brandy away from the stove. Return the pan to the heat and add the
heavy cream. Slowly bring to a boil, stirring to prevent cream from
sticking or scorching. Reduce heat and simmer about 5 minutes or until
sauce begins to thicken slightly. Stir in the tomatoes and return the sauce to a boil. Stir in cheese,
reduce heat to low and add the chopped parsley. Adjust seasonings with
salt and white pepper. Keep sauce warm while preparing the chicken. To make chicken:
Place each chicken breast between two pieces of wax paper. Using meat
mallet or other heavy object, pound each breast until it is an
even thickness all over. This ensures meat will cook evenly. Dredge
each piece lightly in flour. In a large skillet, preferably nonstick, heat butter over medium-high
heat. Saute breasts 2 to 3 minutes a side, whilemaking sure no pink
remains, do not overcook. To serve, place each breast on a plate and spoon sauce over chicken. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Scampi - Zacky Farms Recipe By : Zacky Farms Boneless Skinless Qwik'n Lean Recipes
Serving Size : 3 Preparation Time :0:00
Categories : Chicken Volume 3, Dec. '98
Main Dishes Healthwise Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 11 ounces skinless chicken tenders
1 tablespoon parsley flakes
1 tablespoon chopped fresh parsley
1 ounce dry dessert wine
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- pressed Marinate chicken in a mixture of remaining ingredients for 5 minutes.
Place chicken in marinade in broiler pan 4 inches from the heat for 5
minutes. Turn chicken, broil 5 minutes. Serving Suggestion: Serve with a side dish of your favorite vegetables. Prep: 10 min.; Cook: 10 min.; Serves: 3
EACH SERVING: 130 calories; 23g protein; 2g carbohydrates; 3g fat (21%) Sent to FareShare from kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - | 
