* Exported from MasterCook * Baked Chicken Breasts Recipe By : Diabetes 911: S. Pardue, LDN, RD
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chicken
Healthwise Main Dishes
Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 skinless boneless chicken breast halves
1/2 cup bread crumbs
1/4 cup fat free parmesan cheese
1 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon black pepper
1 teaspoon parsley flakes
1/2 cup liquid fat free margarine
--squeeze bottle Mix bread crumbs, cheese and seasoning in shallow bowl. Dip each chicken
breast in liquid spread, then in bread crumb mixture. Place each breast
on baking sheet sprayed with non stick cooking spray. Bake for
approximately 30-45 minutes on 375 degrees or until golden brown. (Yields 4 servings) [per Serving Calories 230 Fat 4.5 grams] Notes: Recipe from DIABETES911 at
http://www.Diabetes911.com/recipes.htm
08/26/98 kitpath@earthlink.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Baked Chicken Breasts #2 Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chicken Main Dishes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 chicken breast halves
1 onion quartered
2 cloves garlic quartered
3/4 cup scant lemon juice
2 tablespoons dry mustard
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 cup olive oil
fresh tarragon If you are looking for a simple yet elegant dish, you may like to try
this one. The chicken breasts are marinated for a number of hours, then
baked. The chicken has a lovely pale color and distinct taste of lemon
and mustard. Arrange the chicken breasts in a single layer in a glass or ceramic
baking dish. Puree the onion, garlic, lemon juice, mustard, salt, pepper
and olive oil in a food processor or blender until smooth. Pour this
marinated over the breasts and coat well. Cover and refrigerate for 8
hours, turning once. Preheat the oven to 400 F. Bake the chicken breasts, uncovered for 10
minutes. Turn then over, baste with the pan juices, and bake for 8 to 10
minutes more, or until the meat just turns pink. Be careful not to
overcook the chicken or it will taste dry. To serve: Arrange the chicken breasts on a serving dish without sauce and
garnish with tarragon. Formated and Posted on FareShare 10-98 by Iara - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Baked Chicken Kiev Recipe By : The American Diabetes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Coconut
Healthwise Main Dishes
Poultry Volume 1, Oct. '98
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup low calorie margarine
2 tablespoons fresh parsley -- minced
1/4 teaspoon dried rosemary
1/8 teaspoon garlic powder
2 boneless skinless chicken breasts -- halved
2 tablespoons skim milk -- plus 2 teaspoons
3 1/2 tablespoons fine bread crumbs
3/4 lemon -- cut into wedges
round wooden toothpicks Combine margarine, parsley, rosemary, garlic and pepper to taste
in a small mixing bowl. Shape margarine mixture into 4 2
inch long sticks; freeze until firm. Place each chicken breast half
between 2 sheets of waxed paper and flatten to 1/4 inch thickness
with a meat mallet or rolling pin. Place 1 margarine stick in the
center of each chicken breast; fold ends over margarine and roll up,
beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the
milk and coat thoroughly with bread crumbs. Bake at 400øF for 25 minutes
until browned. Arrange chicken on a serving platter, spoon juices from
pan over the top, garnish with lemon wedges and serve. Per serving: calories 176, fat 10.5g, 54% calories from fat, cholesterol
37mg, protein 14.7g, carbohydrates 5.8g, fiber 0.5g, sodium 219mg.
Exchanges: Lean Meat 4. Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
Posted on FareShare by bobbi744@acd.net ICQ#2099532
NOTES : Prep: 15 min, Cook: 25 min. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Baked Eggplant With Feta And Bay Leaves Recipe By : Flavors of Greece (Adapted)
Serving Size : 6 Preparation Time :0:00
Categories : Eggplant Side Dishes
Tomatoes Vegetables
Vegetarian Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 eggplants -- (ea 12-16 oz)
3 tablespoons sea salt
8 tablespoons olive oil
Black pepper to taste
12 ounces feta cheese
6 large ripe tomatoes -- (about 2 lbs),
-- peeled
12 small bay leaves
1/2 lemon -- Juice of
2 tablespoons chopped fresh mint or parsley Wash each eggplant and cut in half lengthwise. Score the cut surface
with a couple of crisscross strokes. Sprinkle the cut surfaces
liberally with sea salt and place in a colander in the sink. Leave for
half an hour or up to 2 hours if convenient. To proceed, rinse off the
juice that exudes from the eggplants, because it may be bitter. Pat the
eggplants dry with paper towels. Turn the oven to 350 degrees. Heat 2-3 tablespoons of the olive oil in a large frying pan. Fry the
eggplant halves, cut side down, for 6-7 minutes or until the surface is
a rich golden brown. Turn over and continue cooking until the peel side
looks wrinkled - about 5-6 minutes. Cook all the eggplant halves this
way. (It goes faster if you use two frying pans.) Grease a baking dish
with olive oil and place the halves cut side up in it. Season liberally
with coarsely ground black pepper. Slice the feta and place the slices
on top of the eggplant halves. Place a sieve over a bowl. Cut the tomatoes in half over the sieve to
catch the juice. Remove the seeds into the sieve, rubbing a little to
press additional juice through. Coarsely chop the tomatoes. In the
frying pan in which you cooked the eggplant, heat a tablespoon of oil.
Add the tomatoes and their juice and saute them for 2-3 minutes. Pour
over the eggplant halves, covering the feta with the tomatoes. If they
are not very juicy, add enough water to cover the bottom of the dish.
Place 2 bay leaves on top of each eggplant. Bake for 25-35 minutes.
Serve warm, sprinkled with the lemon juice topped with the chopped mint
or parsley. Recipe posted at www.boston.com (foodsection of Boston Globe)
Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - NOTES : This is a perfect way to use summer's excellent eggplant and
tomatoes. For a large party the recipe can be doubled or tripled. This
version is adapted from a similar recipe in Rosemary Barron's ''Flavors
of Greece'' (William Morrow, 1991).
* Exported from MasterCook * Baked Rice Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Side Dishes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cans onion soup
2 cups raw rice -- rinsed well,
drained
1 1/3 cups water
1 stick butter Preheat oven to 350. Cut up butter into bits and put in 2 1/2 quart
casserole dish and put in oven to melt. When melted remove from oven and
add remaining ingredients, mixing well. Bake for 45 minutes covered.
Cooked sausage, pork chops, or shrimp may be added before baking. Posted on Fareshare 10-98 by Denise Borne - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Balsamic Cherry Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Volume 1, Oct. '98
Cherries Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup dry red wine
1 tablespoon balsamic vinegar
2 tablespoons cherry preserves
1/2 teaspoon fresh rosemary leaves -- minced
1/4 cup heavy cream
salt and pepper Add first four ingredients to hot skillet. Reduce liquid by
three-quarters. Add cream and reduce until thickened. Season with salt
and pepper. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat
Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total
volume is reduced by evaporation. Sauces work with just about any
dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Barbecued Lamb Shanks Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lamb Main Dishes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 large lamb shanks
Tangy Sauce for the Lamb Shanks:
1/2 medium onion -- sliced
1/4 cup ketchup
1/4 cup water
1/2 tb brown sugar
1/2 tb vinegar
1/2 tb Worcestershire sauce
1/2 tsp salt
1/8 tsp dry mustard Mix all the ingredients for the Tangy sauce together. Brown the lamb
shanks in a small amount of fat. Turn down the heat (I usually do this
whole thing in an electric frypan) and pour the sauce over the lamb
shanks. Cover and simmer for 1 1/2-2 hours. Serve with the sauce from
the pan. Hope you enjoy it. Posted on FareShare 10-98 by Steve Royal - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bartlett Pear Side Down Cake (Braunstein) Recipe By : Janet Hazen, Oct 1998
Serving Size : 8 Preparation Time :1:00
Categories : Cakes Desserts
Pears Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/3 cup butter or margarine
1 cup light brown sugar
3 cups sliced bartlett pears -- up to 4-cups
2 cups whole-wheat pastry flour
2 teaspoons baking powder
2 large eggs
1 1/2 cups sugar
1 cup heavy cream
1/2 cup milk Butter the sides of an 11-by-7-inch baking dish. Melt the butter and pour
into the bottom of the dish. Sprinkle with the brown sugar. Arrange the
pears, cut side down, over the brown sugar, fitting tightly together. Set
dish aside. Sift the flour with the baking powder; set aside. In a separate bowl, beat the eggs with the sugar until light; stir in the
flour mixture. Add the cream and milk; mix well. Carefully pour the
batter into the prepared pan, being careful not to move the pears. Bake
for 25 minutes in a PREHEATED 350F oven, then reduce the heat to 325F and
bake an additional 25 to 30 minutes, or until the cake tests done. Remove
from oven and let cool for 5 minutes before turning onto a serving plate.
(Cake also may be left in pan, cut into squares and served directly from
pan.) [Nutrition information per serving: 280 calories, 10.4 grams fat, 59
milligrams cholesterol, 121 milligrams sodium.] INTRO - This slightly sweetened tender loaf complements hearty foods, such
as roast pork, chicken or turkey, or dishes made with smoked ham or
poultry. Spread with softened cream cheese, it makes a simple but
satisfying breakfast offering. Be sure to use firm, slightly under ripe
pears for this recipe. If the pears seem too wet once they are grated,
squeeze some of the juice from them before adding to the batter. SOURCES:
*"IncomPEARable," By Janet Hazen* for the Universal Press Syndicate
Published 10/14/1998. kitpath@earthlink.net for FareShare - - - - - - - - - - - - - - - - - -
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