* Exported from MasterCook * Citrus Chicken Salad Recipe By : Nabisco website
Serving Size : 4 Preparation Time :0:35
Categories : Volume 2-7 July '99 Chicken
Citrus Nuts
Salads - Main Dish Sandwiches/Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 can mandarin orange segments -- (11 oz.) drained
2 cups cooked chicken strips (about 10 ounces)
1/3 cup PLANTERS Slivered Almonds -- toasted
3/4 cup fat-free mayonnaise
2 tablespoons chopped fresh parsley
4 pita bread -- split Mix orange segments, chicken and almonds; stir in mayonnaise and parsley
until blended. Refrigerate until serving time. Spoon chicken mixture into pita breads; serve immediately. NUTRITIONAL INFORMATION per serving: 341 calories, 27 g protein,
33 g carbohydrate, 11 g total fat, 2 g sat fat, 66 mg cholesterol,
571 mg sodium, 3 g dietary fiber. Note: I made this for lunch last week. What a nice refreshing change.
Perfect for light lunches and summer suppers, this orange and almond packed
salad uses fat-free mayonnaise with delicious results. Nabisco website
Posted on FareShare 7-99 by Robin <*GrassRats@aol.com>
MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Classic Vinaigrette Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-7 July '99 Salad Dressings Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon-style mustard
1 Pinch sugar
Salt and freshly ground black pepper -- to taste
9 tablespoons extra-virgin olive oil 1. Combine all the ingredients except the olive oil in a small glass bowl and
beat well with a fork or wire whisk. 2. Gradually drizzle in the olive oil, making sure that all the ingredients
are well mixed. 3. Serve at once in a sauceboat or drizzle over the salad and toss. Makes about 1/4 cup. From Good Morning American, Jessica B. Harris
Recipe copyright ©1998 The Africa Cookbook.
Posted on FareShare 7-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cobb Salad Wraps Recipe By : Cool Cooking for Hot Days, Pillsbury
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches/Wraps Volume 2-7 July '99
Avocados Cheese
Chicken Eggs
Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 c Chicken -- cooked and cubed
1/2 c Green onions -- cut into 1/2" cubes
1 md Tomato -- coarsely chopped
1 md Avocado -- peeled, pitted and coarsely chopped
2 Eggs -- hard-cooked and coarsely chopped
1/4 c Red wine vinegar
2 tb Olive oil
1 t Sugar
1/4 t Salt
1/4 t Pepper
2 ts Dijon mustard
6 (10-inch) flour tortillas
1 1/2 c Fresh spinach -- coarsly shredded
4 oz Blue cheese (1 cup) - crumbled In medium bowl, combine chicken, onion, pieces, tomato, avocado,
and eggs; toss gently to mix. In small bowl, combine vinegar, oil, sugar, salt, pepper and
mustard; mix well. Add to chicken mixture; toss to coat. Spoon chicken mixture evenly down center of each tortilla. Top
each with spinach and cheese. Fold up bottom edge of each
tortilla; fold in sides. Nutrition Information Per 1 sandwich:
Calories: 470, total fat 24 g, cholesterol 125 mg, sodium 740 mg,
dietary fiber 4 g, protein 26 g Dietary exchanges: 2 1/2 starch (or carbohydrate), 1-1/2 lean meat, 3 fat Source: Cool Cooking for Hot Days, Pillsbury
Shared and MM by Judi M. Phelps.
Posted on FareShare 7-99 by jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Company Pork Chops Recipe By : Source Unknown
Serving Size : 2 Preparation Time :0:00
Categories : Citrus Main Dishes
Pork Seafood
Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons vegetable oil
4 pork chops
1 small onion -- sliced
1 clove garlic -- minced
1/2 cup orange juice
1 1/2 tablespoons cider vinegar
1 teaspoon paprika
1 teaspoon honey
18 teaspoons salt
18 teaspoons pepper
1 cup chicken broth
2 tablespoons flour
fresh parsley -- chopped
orange sections -- optional Heat oil in a large heavy skillet. Brown chops on both sides, stirring in
sliced onion rings. Add next 7 ingredients and 1/2 cup broth; bring to a
boil. Cover, reduce heat and simmer 1 hour. Remove chops to serving platter
and keep warm. Gradually stir remaining broth into flour. Stir mixture into
drippings in skillet; cook, stirring constantly, until thickened. Serve
with chops. Garnish with parsley and orange wedges. Posted on FareShare 7-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Delicious! The sauce in this dish would be good on rice, noodles
or mashed potatoes.
* Exported from MasterCook * Couscous Tropicale w/Black Beans & Corn Recipe By : The Global Vegetarian, Jay Solomon
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2-7 July '99 Beans/Legumes
Bulgar/Couscous Corn
Peppers Tomatoes
Vegetarian Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup couscous
1 1/2 cups boiling water
2 medium tomatoes -- diced
1 medium red or green bell pepper -- seeded & diced
4 scallions -- chopped
1 15 oz can black beans -- drained & rinsed
2 cups corn kernels
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon black pepper
juice of 1 lime -- (pref Key Lime) In a medium bowl, combine the couscous and boiling water, cover, and let stand
for 10 minutes. In a large mixing bowl, combine the couscous with the remaining ingredients and
toss together thoroughly. Chill for at least 1 hour before serving. Posted on FareShare 7-99 by L. Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - NOTES : Author's Notes: I discovered this salad while visiting Key West,
Florida, the southernmost tip of the country, where an outdoor restaurant called
Mangoes served a lunch of couscous, black beans, and corn dressed lightly with a
touch of Key Lime. I came home and made the salad with a regular lime, and the
result was equally enticing.
* Exported from MasterCook * Crepes Recipe By : How to Cook Everything, Mark Bittman, p. 750
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Bobbie - Not Sent
Desserts Luncheons
Main Dishes Pancakes/Waffles
Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup all-purpose flour
1 pinch salt
1 1/4 cups milk
2 eggs
2 tablespoons butter -- melted & cooled OR
canola oil -- or other neutral oil
1 tablespoon sugar -- (optional)* Combine the flour, salt and milk and beat until smooth (You can do this in
a blender if you like, but do not overblend). Beat or blend in the eggs and
stir in the melted and cooled butter or oil. If time allows, refrigerate
for an hour and beat again. Place a small non-stick skillet with shallow sides over Medium heat. When a
drop of water skitters across the surface before evaporating, add 1/2 tsp of
butter. Ladle about 1 tablespoon of batter into the skillet and swirl it
around so that it forms a thin layer on the bottom of the pan. Pour excess
batter back into the bowl or blender container. The batter will dry before your eyes, when the top is no longer liquid,
less than a minute, turn the crepe and cook the other side for about 15
seconds. The crepe should brown only very slightly and not become at all
crisp. Repeat the process, adding butter to the skillet. If you Use a
non-stick skillet you won't need any at all. Adjust heat as needed. Stack
the finished crepes on a plate; you may reheat them before serving. Makes 12 to 16 crepes, enough for 4-8 servings. Light Simple Crepes: These are great breakfast treat. Separate the eggs.
Add yolks only to batter, beat the whites until stiff, but not dry; gently
fold them into batter. Cook the crepes as above: they will be thicker. As
they finish, do not stack, but sprinkle each with about 1 tsp. sugar, or to
taste and 1/8 tsp. cinnamon. Run under broiler until the sugar melts, about
1 minute. Serve immediately, with butter or freshly squeezed lemon juice. Filled Sweet Crepes: As you finish cooking each crepe in basic recipe place
1-2 Tbsp. filling in the center then fold into quarters. When all done,
arrange on a buttered ovenproof platter. Dot with butter and sprinkle with
sugar and cinnamon (opt.) Heat in a 400 F. oven for 10 minutes, then serve. Filling Ideas for Sweet Crepes: (1) Any jam, marmalade, preserves, jelly
(2) Any peeled, cored fruit, cooked briefly with sugar to taste, a little
butter and/or rum or cinnamon or raw fruit such as strawberries, sweetened,
topped with whipped cream or topping. (3) Cream Cheese, yogurt cheese or sour
cream mixed with sugar to taste. (4) Sweetened butter to which with seasoning
such as cinnamon, rum or minced orange zest mixture. (5) Mixture of 1/2 half cup
sugar, 1 tsp. cinnamon, 3 Tbsp. butter and 1/2 half cup chopped walnuts, pecans
or almonds. Filled Savory Crepes: These are essentially eggy tortillas. As you finish
cooking each crepe, place about 2 tablespoons of filling in center and fold
them up. Arrange them on a greased ovenproof platter. Sprinkle with lemon
juice, butter, grated Parmesan or other cheese, Bechamel Sauce or other
topping. Heat in a 400 F. oven for 10 minutes, then serve. Five Filing Ideas for Savory Crepes: (1) Cooked, drained, chopped green
vegetables reheated in butter or oil. No need to cut up asparagus and other
veggies that fit crepes. (2) Any thick stew of meat, chicken or fish. (3)
Cooked spiced beans or beans and rice. (4) Thin slices of ham, grated cheese.
(5) Sauteed mushrooms and or onions. How to Cook Everything, Mark Bittman, p. 750
MC formatting and posting to FareShare 7-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Crepes can be serve with a sweet topping or rolled around a variety
of sweet or savory fillings. * If you will be filling them with something sweet, add 1 tablespoon of
sugar to the batter.
* Exported from MasterCook * Cucumber Relish Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-7 July '99 Cucumbers
Pickles/Relish & Chutney Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup white vinegar
1 1/4 cups water
3/4 cup sugar
1 T salt
3 T chopped dill weed (opt.) This is so good, and if you've grown your own cukes, you don't
even have to peel them- it's up to you! Mix all together until sugar is dissolved. Chill. Peel and slice, paper thin, as many cucumbers as liquid will cover
or maybe a little more. Allow to stand in refrigerator 1/2 hour or
longer. One recipe suggests that cukes will wilt if kept too long. Drain and serve as salad or relish. (I do a big bunch, and serve it over a few days. The cukes do get
wilted, but I like them that way) Posted on FareShare 7-99 by ddmmom/Gayle <ddmmom@linknet.net> - - - - - - - - - - - - - - - - - - | 
