* Exported from MasterCook * Chicken Creole Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dishes
Tomatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 whole chicken breasts -- skinned and boned
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
Sauce:
3 tablespoons oil
1 cup finely chopped onion
1/2 cup finely chopped/sliced celery
1/2 cup finely diced green pepper (or to taste)
1 can peeled -- (14 1/2 oz.)
chopped tomatoes
1/2 cup water
1/2 teaspoon salt -- dash of cayenne
pepper
1 bay leaf
1 teaspoon cornstarch
1 tablespoon cold water This is a great recipe. I don't remember where i got it from but I
have been fixing this for years. Everyone that has come over for
dinner when I fix this wants the recipe. Cut chicken into bite size pieces and toss with salt and pepper. In a large
skillet, heat oil. Add chicken and cook over medium-high heat about 5
minutes, or until chicken is opaque on all sides stir frequently. Remove
chicken and juices, and set aside. In same skillet, heat oil. Add onion,
celery, green pepper and garlic and saute' until vegetables are tender.
Stir in tomatoes and their liquid. Stir in 1/2 cup water, salt, cayenne
pepper and bay leaf. Bring to a boil. Cover and simmer over low to medium heat for about 10 to
15 minutes. Stir in chicken and juices. Blend together the cornstarch and
water and stir into the pot. Cook uncovered over low heat 15 -20 minutes or
til chicken is done and tender. Note: You can double this if u have a bigger crowd. I also use the same
recipe and submitted 1-2 lbs of shrimp for a terrific shrimp creole! Serves 4. Submitted to Fareshare 10-98 by Denise Borne - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Gumbo Soup Recipe By : Doris Jehle
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soups
Tomatoes Vegetables
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon margarine
1/3 cup green pepper -- chopped
1 medium onion -- diced
1 stalk celery -- sliced
1 quart chicken or turkey broth
1 cup canned tomatoes
1 cup leftover turkey or chicken -- cubed (opt.)
1 teaspoon salt -- optional
1/2 teaspoon pepper
1/3 cup uncooked rice
1 cup cooked okra -- sliced
2 tablespoons chopped parsley In large saucepan brown green pepper, onion and celery in butter until
tender, not brown. Add remaining ingredients. Simmer for 20 minutes until rice is tender. I
don't think amounts are very important. I think I had more tomato than
called for in this recipe. MC formatting and posted on FareShare 10/3/98 by bobbi744@acd.net
ICQ#2099532 NOTES : I omitted the margarine and just added all the vegetables to the
chicken broth. I made these changes: I added 1 cup frozen corn kernels and a few dashes
of hot pepper sauce. DELICIOUS!! - - - - - - - - - - - - - - - - - - Place the stuffed peppers, incision side up, in a medium pan. Add the wine
and place pan on the oven's lower rack. Bake until the center is hot, about
15 to 20 minutes, and remove. Meanwhile, prepare the sauces. In a small bowl, mix the sour cream and the
remaining tablespoon of lime juice. Season with salt to taste. In a small
pan, warm the pureed red pepper. To serve: Spoon the pureed pepper sauce onto the center of the serving
plates. Carefully place a stuffed pepper onto the sauce, incision side down
or to the side. Spoon a dollop of sour cream on top and sprinkle cilantro
sprigs across the sour cream and sauce. Serve immediately Posted on FareShare 10-2-98 byGordon, Acapulco, AcaGordie - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chocolate Bars Diabetic Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Bars
Chocolate Diabetic And Special Diets
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups All-purpose flour
1 cup Sugar
1/2 cup Cocoa
1 teaspoon Baking soda
Dry substitute equal to 1/3
1 Cup sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Margarine (2 Sticks) -- at
Room temperature
2 large Eggs
2 teaspoons Vanilla
1/2 cup Semisweet chocolate chips Place flour, sugar, cocoa, baking soda, dry sugar
substitute, cinnamon, and salt in a mixer bowl and
mix a low speed to blend well. Add margarine, eggs,
vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11" by 15" jelly
roll pan that has been sprayed with pan spray or
greased with margarine. Bake at 325 degrees for 20
to 25 minutes, or until bars pull away the sides of
the pan and a cake tester comes out clean from the
center. Place on wire rack and sprinkle chocolate
chips evenly over the top of the hot bars. Mark four
by eight and cool until chocolate has hardened.
Cut as marked. (Might be a good idea to cut even
more sugar out of this.) Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123
Low-sodium diets: Omit salt. Use salt-free margarine. Desserts for Diabetic by Mabel Cavaiani, R.D.
Brought to you and yours by Nancy O'Brion and her Meal-Master
Posted on FareShare 10-98 by Bright - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chocolate Crunch Cups Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Diabetic And Special Diets
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/4 cups Crisp rice cereal
1 tablespoon Margarine -- melted
1 tablespoon Butter melted
Sugar substitute equivalent -- to 2 ts sugar
1 3/4 cups Skim milk
1 package (1.4 oz) sugar-free instant -- pudding & pie
filling In small bowl, combine all crust ingredients; toss gently to coat.
Divide mixture evenly among 4 ungreased 6-oz custard cups; press
to bottom and up sides of cups. Freeze while preparing filling.
In another small bowl, combine milk and pudding mix. Beat until
well blended; cover and refrigerate 5 minutes or until serving time.
Just before crusts. Just before serving spoon pudding into frozen
crusts. If desired garnish each serving with banana slices or a
fresh strawberry. Store in refrigerator. 4 servings. Food exchanges per serving: 1 STARCH EXCHANGE + 1/2 SKIM MILK EXCHANGE
+ 1/2 FAT EXCHANGE;
CAL: 140; PRO: 5g; CAR: 21g; FAT: 4g; CHO: 2mg: SOD: 520mg; POT: 190mg;
Posted on FareShare 10-98 by Bright - - - - - - - - - - - - - - - - - - * Exported From Mastercook * Chocolate Fudge Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Candies Chocolate
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pkg Jello chocolate fudge pudding --6 oz)
3/4 cup sugar
3/4 cup light brown sugar firmly packed
1/2 cup milk
3 tbsp butter Combine pudding, sugars and milk in saucepan. Blend well. Cook and
stir over low heat until sugar is completely dissolved. Continue
cooking without stirring until mixture comes to a full boil. Boil 3
minutes. Remove from heat; add butter. Immediately beat until mixture
is thickened and loses its gloss, about 12 minutes. Pour into greased 9x5x3-inch pan. Chill. Cut into squares. Makes about 36 pieces. Posted on FareShare 10-98 by Cathy Crane - - - - - - - - - - - - - - - - - -
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