Recipes Included On This Page Minestrone Soup Miniature Spinach Cheddar Quiches Mint and Ginger Chicken Mock Country Pate Molasses Whole Wheat Raisin Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Minestrone Soup Recipe By : Stay Young At Heart NIH Serving Size : 16 Preparation Time :0:00 Categories : Beans/Legumes Cabbage Carrots Onions Pasta/Noodles Soups,Stocks & Chowder Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 clove garlic -- minced OR 1/8 teaspoon garlic powder 1 1/3 cups onion -- coarsely chopped 1 1/3 cp celery and leaves -- coarsely chopped 1 tablespoon fresh parsley -- chopped 1 cup fresh carrots -- sliced 4 3/4 cups shredded cabbage 1 pound can tomatoes -- cut up 1 cup kidney beans -- (canned ) or more Drained and rinsed 1/2 cup frozen peas 1 1/2 cups fresh green beans 1 6 ounce can tomato paste 1 dash hot sauce 11 cups water 2 cups spaghetti -- uncooked/broken Heat oil in 4 quart saucepan. Add garlic, onion and celery and saute about 5 minutes. Add all remaining ingredients except spaghetti, and stir until well mixed. Bring to a boil. Reduce heat, cover and simmer about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer a few minutes until spaghetti is cooked. Makes 16 (1 cup) servings. Each serving contains: 153 calories, 4 grams fat, less than 1 gram saturated fat, 0 mg cholesterol, 191 mg. sodium Recipe from Meijer's Pharmacy, Source: Stay Young at Heart, NIH MC formatting and posting on FareShare 12-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Miniature Spinach Cheddar Quiches Recipe By : Betty Crocker Serving Size : 24 Preparation Time :0:40 Categories : Cheese Eggs Volume 3, Dec. '98 Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen spinach 1 cup shredded cheddar cheese 1/2 cup chopped onion -- or scallions 1 cup Bisquick® baking mix 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups milk 4 large eggs Heat oven to 400. Grease 24 mini muffin tins. In blender, mix remaining ingredients. Pour into tins 2/3 full. Bake about 35 minutes, or until knife inserted in center comes out clean. Submitted to FareShare by Aleeda Crawley (arc63@ix.netcom.com) 12/3/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mint and Ginger Chicken - Zacky Farms Recipe By : Zacky Farms Boneless Skinless Qwik'n Lean Recipes Serving Size : 4 Preparation Time :0:00 Categories : Chicken Volume 3, Dec. '98 Main Dishes Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 22 ounces skinless chicken tenders -- cut into 1/2 inch cubes 2 tablespoons flour 2 tablespoons fish sauce 2 tablespoons dark soy sauce -- divided use 1 piece peeled ginger -- 1+1/2-inches 2 green chilies -- chopped 1 tablespoon vinegar 1 tablespoon sugar 1 lime -- grated peel and juiced -- divided use 3 cups chopped napa cabbage 4 green onions -- chopped 1/4 cup chopped fresh mint In medium bowl, place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 tablespoon of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds; add chilies, remaining 1 tablespoon soy sauce, vinegar, sugar and 1/2 teaspoon grated lime peel. Blend or process about 1 minute; set aside. Into heated wok or Dutch oven over high temperature, pour oil. Add chicken, onion and cabbage; stir fry about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint. Serve hot with rice. Prep: 12 min.; Cook: 8 min.; Serves: 4 EACH SERVING: 290 calories; 50g protein; 13g carbohydrates; 3g fat (9%) Sent to FareShare from kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Country Pate - Uncle Bens Recipe By : Uncle Ben's Rice website Serving Size : 6 Preparation Time :1:00 Categories : Appetizers Ham Rice Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package long grain and wild rice quick cooking with herbs; 6-oz 8 ounces lean ham 2 teaspoons Dijon mustard 1/4 cup applesauce 1/8 teaspoon poultry seasoning 1/4 cup lowfat mayonnaise 1/2 pound lowfat Monterey jack cheese -- shredded 1 teaspoon lemon juice PANTRY NOTE: 1 box UNCLE BEN'S (6-oz) Long Grain & Wild Fast Cook Rice 1. Cook rice according to package directions and slightly cool. (Allow about 10 minutes for quick cooking; 30 minutes if substituting regular mix) 2. In a food processor combine rice, ham, mustard, apple sauce and poultry seasoning and puree. 3. Add mayonnaise, cheese and lemon juice and mix well. 4. Mold into a loaf pan and refrigerate. Preparation Time: 60 minutes. Serves: 6, each 297 cals, 9g fat (31%cff) Source: www.unclebens.com and kitpath@earthlink.net. nutrition estimated by MasterCook Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 4043 0 0 0 0 0 0 2367 * Exported from MasterCook * Molasses Whole Wheat Raisin Bread (Sun-Maid) Recipe By : Sun-Maid Raisins; online recipes* Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Fruit Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR 1+1/2-LB LOAF*** 1 cup water 2 tablespoons vegetable oil 3 tablespoons dark molasses 2 1/2 cups bread flour 1 1/2 teaspoons salt 2 teaspoons bread machine yeast 1 cup raisins Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack. PER SERVING: 195 calories, 5g protein, 40g carbohydrate, 2g fat, 2g dietary fiber, 300mg sodium, 3mg iron. -*Sun-maid * Info * "A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. This bread will soon become one of your favorites. " Recipes from makers of Sun-Maid Raisins. Online at www.sunmaid.com/ Converted by kitpath@earthlink.net Nutrition by Master cook. 11/30/98 Posted on FareShare 12 '98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -