* Exported from MasterCook * Macaroon Brownies Recipe By : Brownies, Bars, and Biscotti!
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Method
3 Oz Unsweetened Baking Chocolate
1/2 C Butter -- Or Margarine
3 Eggs
3/4 C Sugar
1 1/2 Tsp Vanilla
1/2 C All-Purpose Flour
1/2 C Sweetened Condensed Milk
2 1/4 C Sweetened Shredded Coconut Dense, fudgy brownie with a sweet coconut topping. Preheat oven
to 350 F. Grease an 8-inch square pan. Melt chocolate and butter in a saucepan over low heat. Remove from
the heat and set aside to cool slightly. Beat eggs and sugar together until frothy. Add chocolate mixture and vanilla, mixing well. Add flour and beat until smooth. Spread batter in a prepared pan. Combine condensed milk and coconut. Spoon mixture over batter. Bake
30 to 35 minutes. Place pan on a wire rack and allow to cool
completely before cutting into squares. REG shared by Sherilyn Schamber and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Manhattan Clam Chowder Recipe By : Source Unknown
Serving Size : 6 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Seafood
Soups, Broths & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1 stalk celery -- diced
1 onion -- finely diced
1 carrot -- finley diced
1 large potato -- finely diced
1/2 cup hot water
1 16 oz. can tomatoes -- chopped
1 piece bay leaf
1/3 teaspoon thyme
1 teaspoon salt 1 dash pepper 1 8 ounce can minced clams -- with liquid Cook margarine, celery, onion, carrot and potato in 2 quart soup bowl
or casserole for 5 minutes on high. Add hot water, tomatoes, bay
leaf, thyme, salt and pepper. Stir. Cook 12 minutes, covered. Add
clams with liquid. Cook 1 minute until steaming hot. Serves 6. MC formatting and posted on FareShare 1-2000 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : This was delicious. I had 6.5 ounce cans of clams so used two.
* Exported from MasterCook * Meat Seasoning Recipe By : SOUTHERN LIVING 1998
Serving Size : 1 Preparation Time :0:10
Categories : Condiments/Seasonings Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Salt
2 Tablespoons Garlic Powder
2 Tablespoons Ground Black Pepper
1 Tablespoon Ground White Pepper
1 Tablespoon Onion Powder
1 Tablespoon Paprika
3/4 Teaspoon Ground Red Pepper
3/4 Teaspoon Ground Cumin Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Meatless Cassoulet Au Vin Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 6 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried small white navy beans -- rinsed & drained
10 cloves garlic -- peeled
1 small onion
6 whole cloves
1 large carrot -- cut into chunks
1 medium tomato -- diced
1/2 pound mushrooms -- chopped
1 envelope dry mushroom soup mix
2 cups dry white wine
1 bay leaf
1 teaspoon dried thyme leaves -- crushed
1 teaspoon salt
1/2 teaspoon pepper In a large saucepan, bring navy beans, 6 cups of water, and garlic
to a rolling boil. Boil 2-3 minutes. Turn off heat. Let beans
stand 1 hour; drain. Stud onion with cloves. In a large soup pot, place onion, drained
beans, carrot, tomato, mushrooms, mushroom soup mix, wine, 3 cups
of water, bay leaf, and thyme. Bring to a boil. Cover, reduce heat
to medium-low, and cook until beans are tender, 2-3 hours. Season
with salt & pepper. Discard bay leaf. Serve hot. Posted on FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Meaty Mushroom and Spinach Lasagna Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef Pasta/Noodles
Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces lean ground beef
1/2 cup nonfat liquid egg substitute
3/4 cup Fat-free Parmesan cheese -- grated
1 10 ounce pkg frozen chopped spinach -- thawed & drained
1 clove garlic -- minced
1/2 cup onions -- finely chopped
8 ounces mushrooms -- sliced thin
1 26 ounce jar prepared spicy red-pepper pasta sauce -- *see Note
6 whole-wheat lasagna noodles -- cooked
4 ounces reduced-fat mozzarella cheese
vegetable oil spray Brown lean ground beef in nonstick fry pan, cool. In Medium bowl,
combine egg substitute, 1/2 cup of grated Parmesan cheese, spinach,
garlic, onions and mushrooms. Add drained, cooled meat. Coat 9x9 inch
pan or 11x7 inch pan with vegetable oil spray. Place 1/2 cup red-
pepper pasta sauce in bottom of pan. Top sauce with 2 cooked whole-
wheat lasagna noodles (cut to fit), followed by half the beef-
vegetable-egg mixture, 1/3 cup remaining red-pepper pasta sauce and
1/3 of mozzarella cheese. Repeat this layer. Top dish with remaining
lasagna noodles, red-pepper sauce and the rest of the mozzarella.
Sprinkle with 1/4 cup grated Parmesan cheese. Bake, uncovered at
350 F. for 45 minutes. Makes 6 servings. Per serving: 373 calories, 29 g protein, 13 g fat, 5 g fiber, 31 g
carbohydrate. (from magazine) Source: "Family Circle Magazine, 9-14-99"
MC formatting and posted on FareShare 1-2000 by "bobbi744@acd.net" Per serving: 286 Calories (kcal); 6g Total Fat; (15% calories from
fat); 33g Protein; 39g Carbohydrate; 22mg Cholesterol; 771mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Vegetable;
0 Fruit; 0 Fat; 1/2 Other Carbohydrates - - - - - - - - - - - - - - - - - - NOTES : NOTES : Bobbie's Notes: I did not have a 9x9" baking pan
available so used a 7 1/2x11" glass baking dish and this was perfect
for this dish. I did not have to cut the noodles and it cut into 6
servings very easily. This dish was exceptionally good and very healthy.
* Classico makes this spicy red-pepper pasta sauce.
* Exported from MasterCook * Mediterranean Grilled Lamb Recipe By : The American Diabetes Association's Flavorful Seasons Cookb
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 tablespoons red onion -- minced
1 tablespoon olive oil -- plus 1 teaspoon
2 tablespoons balsamic vinegar -- plus 2 teaspoons
2 cloves garlic -- minced
2 teaspoons fresh basil -- minced
salt and pepper -- to taste
4 lamb chops -- (5 ounce) Combine all ingredients except lamb chops, then add the lamb chops
and marinate in the refrigerator at least 3-5 hours. Grill or broil
the lamb chops until done as desired. Per serving: calories 277, fat 14.9g, 50% calories from fat,
cholesterol 101mg, protein 32.2g, carbohydrates 1.8g, fiber 0.2g,
sodium 91mg. Exchanges: 3 Lean Meat. The recommended wines are: Cabernet Sauvignon, Merlot, or Pinot Noir. Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom
Posted on FareShare 1-2000 by bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : Prep: 5 min, Marinate: 3:00, Cook: 10 min.
* Exported from MasterCook * Mexican Rub Recipe By : SOUTHERN LIVING 1993
Serving Size : 1 Preparation Time :0:05
Categories : Condiments/Seasonings Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Chili Powder
1 Tablespoon Onion Powder
1 Tablespoon Ground Cumin
2 Teaspoons Salt
1 1/2 Teaspoons Dried Oregano
1 Teaspoon Garlic Powder
1 Teaspoon Ground Red pepper Combine all ingredients; store in an airtight container. Sprinkle on
chicken, ribs, or fish before grilling. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - NOTES : Yield: 1/2 cup
* Exported from MasterCook * Midget Pot Roast Recipe By : Taste of Home Collectors Edition
Serving Size : 2 Preparation Time :0:00
Categories : Beef Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Beef Shanks
3 Tablespoons All-Purpose Flour
1 1/2 Cups Cold Water -- Divided
1/2 Cup Beef Broth
1 Tablespoon Dry Onion Soup Mix
1 Clove Garlic -- Minced
1 Teaspoon Worcestershire sauce
1/4 Teaspoon Dried Thyme
1 Large Potato -- Peeled and Cut in
-- Eighths
2 Carrots -- Cut 1 1/2 inch Chunk
6 Boiling Onions
Salt -- To Taste
Pepper -- To Taste Sprinkle meat with 1 tbls. flour; place in a shallow 2 qt baking
dish. Mix 1 c. water, broth, soup mix, garlic, worcestershire sauce
and thyme; pour over meat. Cover and bake at 325 for 1 1/2 hours.
Turn meat; add potato, carrots and onions. Cover; return to oven for
30-45 minutes or until meat and vegetables are tender. Remove meat
and vegetables and keep warm. To prepare gravy, skim fat from pan
juices. Measure 1 c. of the juices and place in a small saucepan.
Combine remaining flour and cold water; stir into juices. Cook and
stir until thickened and bubbly; cook and stir one minute longer.
Season with salt and pepper. Serve with meat and vegetables. Posted on Fare Share 1-1-2000 by Alaska Michael
<mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Tuna With Herb Salsa Recipe By : http://www.diabetes.org/recipes
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tuna steak -- (5-oz)
1/2 teaspoon extra-virgin olive oil
1 small lemon -- peeled seeded pith
-- removed and chopped
1 small lime -- peeled seeded pith
-- removed and chopped
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
3 tablespoons unsweetened orange juice 1/8 teaspoon salt 1 teaspoon extra-virgin olive oil 2 teaspoons sugar Set the oven to broil. Lightly coat the tuna steak with the olive
oil and broil for about 3 to 5 minutes on each side, until the
flesh is cooked through and flakes easily with a fork. Combine the remaining ingredients, pour the salsa over the tuna
steak, and serve. The extra salsa may be stored for 2 to 3 days, covered, in the
refrigerator. It tastes great on broiled or baked chicken, too! Exchanges: Lean Meat Exchange -- 4 Carbohydrate Exchange -- 2
Calories -- 347 Calories from Fat -- 123 Total Fat -- 14g Saturated
Fat -- 3g Cholesterol -- 52mg Sodium -- 339mg Carbohydrate -- 28g
Dietary Fiber -- 5g Sugars -- 11g Protein -- 33g Recipe for Friday, 4/24/98 If you don't have access to fresh tuna steaks, substitute drained,
canned tuna and serve as a cold dish. All recipes this week are from the cookbook Quick & Easy Diabetic
Recipes for One, featuring appetizing single-serving dishes along
with helpful meal planning, shopping, and food preparation tips for
eating healthy on your own. You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98
Posted on FareShare 1-2000 by Roberta Banghart <bobbi744@acd.net> - - - - - - - - - - - - - - - - - - | 
