* Exported from MasterCook * Baked Brie with Sauteed Apples and Brown Sugar Recipe By : Art and Doris Guyer
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cheese
Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 sheet frozen puff pastry
1 large egg
1 tablespoon water
1 large Granny Smith apple -- peeled and cored
cut in half vertically
2 tablespoons butter
1/4 cup firmly packed light brown sugar
8 ounces Brie cheese round
sliced in half horizontally Thaw puff pastry sheet at room temperature for 30 minutes.
Preheat oven to 400F. Combine egg and water in a small bowl;
reserve. Slice apple halves. Melt butter in a 2-quart pan over medium
heat. Add apple slices and brown sugar; saute until slightly
softened, about 5 minutes. Remove from heat and allow to cool
slightly. Unfold pastry sheet onto a lightly floured surface and roll
into a 14-inch square. Cut off the corners to make a circle.
Place one half of Brie, cut side up, in center of pastry sheet.
Top with half of apple mixture. Place remaining Brie, cut side
down, on top of apples. Top with remaining apple mixture. Brush
edges of pastry with egg mixture and fold two opposite sides over
cheese. Trim remaining two sides to 2-inches from edge of cheese,
brush with egg mixture and fold onto the cheese. Press edges to
seal. Place seam side down on baking sheet and brush with remaining
egg mixture. Bake in preheated oven until golden brown, about 20 minutes. Let
stand 15 minutes before serving. Serve with crackers. This delicious fruit and cheese combination makes an enticing hors
d'oeuvre. - - - - - - - - - - - - - - - - - - NOTES : Makes 12 servings Art**Baked Brie with Sauteed Apples and Brown Sugar**Art Guyer at ThePoint.beachlink.com
Formatted in MasterCook by Art Guyer at ThePoint.beachlink.com
Join the free FareShare Recipe Gazette at http://fareshare.tripod.com Year 2 Volume 11 Number 08
16 November, 1999 Tuesday
* Exported from MasterCook * Baked Steak With Creole Sauce Recipe By : American Diabetes Assoc.'s Easy & Elegant Entrees Serving Size : 4 Preparation Time :0:00 Categories : Beef Diabetic
Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 teaspoons olive oil
1/4 cup onions -- chopped
1/4 cup green bell pepper -- chopped
1/2 pound canned tomatoes
1/2 teaspoon chili powder
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 pound lean boneless round steaks In a large skillet over medium heat, heat the oil. Add the onions
and green pepper and saute until onions are translucent, about 5
minutes. Add the tomatoes and the seasonings; cover and let simmer
over low heat 20-25 minutes. This allows the flavors to blend.
Trim all visible fat off the steak. In a nonstick pan or a pan
that has been sprayed with nonstick cooking spray, lightly brown
the steak on each side. Transfer the steak to a 13-inch baking
dish; pour the sauce over the steak and cover. Bake at 350F for
1-1/4 hours or until steak is tender. Remove from oven; slice
steak and arrange on a serving platter. Spoon sauce over the
steak and serve. Per serving: calories 219, fat 9.2g, 39% calories from fat,
cholesterol 76mg, protein 26.7g, carbohydrates 6.2g, fiber 0.4g,
sodium 161mg. Exchanges: 3 Lean Meat, 1 Vegetable. Source: webmaster@MealsForYou.com Copyright 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom
Posted to Fareshare 11-99 by Bobbi744@acd.net
Bobbi**4 Diabetic Recipes**Bobbi744@acd.net Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Prep: 15 min, Cook: 15 min. Year 2 Volume 11 Number 4
11 November, 1999 Thursday
* Exported from MasterCook * Black Bean & Pumpkin Soup Recipe By : From the Kitchen Garden, 10/97
Serving Size : 6 Preparation Time :0:00
Categories : Beans Pumpkin
Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 1/4 cups cooked black beans -- rinse & drain 3-cans
1 cup canned tomatoes -- diced & drained
1 large sweet onion -- chopped
4 cloves garlic -- minced
2 teaspoons ground cumin -- or to taste
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
1/4 cup butter
6 cups vegetable broth -- or beef broth
16 ounces pumpkin puree -- fresh or canned
1/2 cup dry sherry
8 ounces cooked ham -- diced
6 tablespoons lite sour cream -- for garnish
pumpkin seeds, roasted -- chopped In food processor, coarsely puree beans and tomatoes. In a
heavy pan cook onion, garlic, cumin, salt and pepper in the
butter over medium heat until onion softens. Stir in bean
puree, broth, pumpkin, sherry and ham until combined.
Simmer uncovered for 25 minutes, stirring occasionally.
Season with salt and pepper. Serve garnished with sour
cream and toasted pumpkin seeds. Makes about 9 cups. APPROX. PER 1-1/2 CUPS: 574 cals, 17.1g fat.
Cook's Notes: Recipe adapted from Gourmet. Formatted to MasterCook by Terri Law on 10/7/97. - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was delicious.
Bobbi**Black Bean & Pumpkin Soup**bobbi744@acd.net
Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 08
16 November, 1999 Tuesday
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