The FareShare Menu October 24, 1998 Pumpkin Cheesecake Elizabeth - by Hallie du Preez Orient Chix Soup - Great soups by Mike Tomato Gouda Soup - Great soups by Mike Black Beans with Turkey and Rice - by Judi M. Phelps Clamb Chowda - Great soups by Mike Rod's Tortilla Wrap - by HotRod. Bright's Smoked Salmon Medallions - by Bright Larkin
	* Exported from MasterCook *   Pumpkin Cheesecake Elizabeth Recipe By : The Cuisine Chronicle by Mary Biner Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 006 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 1/2 cups gingersnap crumbs -- [375mL]   1/4 cup melted butter -- [50mL]   4 egg yolks   1 pound cream cheese -- softened [454g]   1 cup sugar -- [250mL]   1 1/4 teaspoons cinnamon -- [6mL]   1/2 teaspoon ginger -- [2mL]   1/2 teaspoon nutmeg -- [2mL]   1/2 teaspoon salt -- [2mL]   1 3/4 cups cooked pumpkin -- [450mL]   Or one 14-oz. can pumpkin puree   4 egg whites   1 cup dairy sour cream -- [250mL]   1/4 cup brown sugar -- [50mL]   1/4 cup chopped nuts -- [50mL] Preheat oven to 350F [180C]. Combine the crumbs and melted butter; press into a 9-inch [22.5cm] springform pan. Bake for 10 to 15 minutes. In a large bowl beat the egg yolks until thick and lemon- coloured; this will take about 5 minutes. Add the softened cream cheese and continue beating until smooth. In a small bowl mix the 1 cup sugar, the spices and the salt together. Add to the cream cheese mixture a bit at a time while beating. Beat in the pumpkin and continue beating until well blended. In another bowl beat the egg whites until stiff but not dry. Fold into the pumpkin mixture. Pour the batter over the baked crumb crust. Bake at 350F [180C] for about 1 hour until set. Mix the brown sugar and sour cream together, blending well. Spread evenly over the baked cheesecake. Sprinkle the nuts over top. Increase the oven temperature to 450F [230C] and return the cheesecake to the oven to bake for about 5 minutes. Cool. Refrigerate in the pan until serving time. From The Cuisine Chronicle by Mary Biner; Eat Your Heart Out Publishing Co.; Calgary, Alberta, Canada T2J 5S4. Formatted for MasterCook by Hallie du Preez Contributed to #FareShare IRC Chat, 24 October 1998, by allium.   - - - - - - - - - - - - - - - - - -         * Exported from MasterCook *   Orient Chix Soup © Recipe By : Chef Incognito Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 006   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   2 2/2 pounds chicken meat -- 2 to 3 pounds   2 1/2 onions -- diced [2 to 3]   1 bunch celery -- diced   3 1/2 carrots -- shredded [3 to 4]   1 tablespoon 4-pepper   1 tablespoon grated garlic   1 tablespoon butter   1 cup minced sweet cherry peppers   2 teaspoons grated fresh ginger root   2 gallons water   1 tablespoon Worcestershire sauce   1/2 cup toasted sesame dressing   1 bunch green onions -- diced   1/4 cup white wine   1 green bell pepper -- julienned   1 red bell pepper -- julienned   1 tablespoon chicken soup base   1 1/2 cups cooked rice -- 1 to 2 cups Poach chicken meat, dice. Add butter, 4-pepper, onion, celery, bell peppers, garlic; saute till onion is limp. Add remainder of ingredients. Taste and adjust seasoning. Contributed to #FareShare IRC Chat, 24 October 1998, by Chef.   - - - - - - - - - - - - - - - - - -            * Exported from MasterCook *   Tomato Gouda Soup © Recipe By : Chef Incognito Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 006 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   6 1/3 pounds canned whole tomatoes [1 No.10 can; 6 lb 6 oz]   6 2/3 pounds tomato sauce [1 No.10 can; 6 lb 10 oz]   46 ounces V-8 juice -- [1 can]   1 tablespoon butter   1 bunch celery -- chunked   2 1/2 onions -- chunked [2 to 3]   4 1/2 carrots -- chunked [ 4 to 5] [do not peel]   1 tablespoon 4-pepper   1 1/2 tablespoons grated garlic   1/2 gallon heavy cream   1/2 gallon water   1 tablespoon Worcestershire sauce   2 tablespoons chicken soup base   1/2 pound Gouda cheese   1/2 cup grated cheese -- {large handful] [Asiago, pecorino or parmesan]   1/2 teaspoon savory   1/2 teaspoon celery seed   Roux; enough to tighten Add butter, garlic, pepper, celery, onion, carrots and saute till limp. Add whole tomatoes, tomato sauce, water, chix base, Worcestershire sauce, and spices; boil till carrots are done. Turn off soup and run everything thru Cuisinart or other food processor till smooth. Return to pot Add heavy cream, 1/2 of the gouda cheese, the other cheeses, roux. Cook till desired thickness. Taste and adjust seasoning. Contributed to #FareShare IRC Chat, 24 October 1998, by Chef.   - - - - - - - - - - - - - - - - - -         * Exported from MasterCook *   Black Beans with Turkey and Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 006   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 tablespoon vegetable oil   8 ounces ground turkey   1 cup onion -- chopped   1 cup green bell pepper -- chopped   1 teaspoon garlic -- minced   8 ounces tomato sauce -- [1 can]   2 tablespoons reduced sodium soy sauce   1 tablespoon fresh lemon juice   1 tablespoon Dijon mustard   1 teaspoon chili powder   3 cups black beans -- cooked [rinsed if canned]   3 cups brown rice -- freshly cooked [from 1 cup raw]   Parsley -- chopped [for garnish] Heat oil in a large preferably nonstick skillet over medium heat. Add turkey and cook about 5 minutes, breaking up any large chunks of meat. Add onion, bell pepper, and garlic. Cook 5 minutes or until tender. In a small bowl, whisk tomato sauce, soy sauce, lemon juice, mustard, and chili powder until blended. Stir into turkey mixture along with the beans. Reduce heat to medium-low and cook 20 minutes until hot and flavors have blended. Serve over hot brown rice. Sprinkle with parsley. Per serving: 330 calories, 18 g protein, 50 g carbohydrates, 7 g fat, 28 mg cholesterol, 568 mg sodium. Source : Women's Day Magazine. Shared and MM by Judi M. Phelps; jphelps@best.com or jphelps@slip.net Contributed to #FareShare IRC Chat, 24 October 1998, by Judimae.   - - - - - - - - - - - - - - - - - -         * Exported from MasterCook *   Clamb Chowda © Recipe By : Chef Incognito Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 006 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 tablespoon butter   2 tablespoons grated garlic   1 1/2 teaspoons 4-pepper   1 pound bacon -- diced   2 1/2 onions -- diced [2 to 3]   1 stalk celery -- diced   46 ounces Sea Clam juice -- [1 can]   51 ounces Ocean Clams -- [1 can]   1 tablespoon clam base   1/2 gallon milk   1 quart heavy cream   1/2 gallon water   9 potatoes -- [8 to 10]   Peeled and diced   1 1/2 tablespoons Worcestershire sauce   2 1/2 Bay leaves -- [2 to 3]   1 red pepper -- roasted   1 1/2 teaspoons Cholula -- [hot sauce]   Roux -- enough to thicken Add butter, garlic, bacon, onion and celery to a pot and saute till onion is limp. Add remaining ingredents - save roux & heavy Ccream - and cook till spuds are almost done. Add roux and tighten up to your desire, finish with heavy cream. Contributed to #FareShare IRC Chat, 24 October 1998, by Chef.   - - - - - - - - - - - - - - - - - -       * Exported from MasterCook *   Rod's Tortilla Wrap Recipe By : HotRod Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 006 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   Tortilla   Guacamole   Salsa   Cheese   Diced chicken I did a very cool wrap/tortilla last eve for club reception. It was awsome. Layed out tortilla, spread with guacamole, spread salsa, topped with cheese then diced chicken, then baked. Contributed to #FareShare IRC Chat, 24 October 1998, by HotRod.   - - - - - - - - - - - - - - - - - -       * Exported from MasterCook *   Bright's Smoked Salmon Medallion Recipe By : Bright Larkin Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 006 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   Soft crackers or flour tortillas   Cream cheese   Pesto   Smoked salmon   Black bean puree I took large (about 12-14 inch) soft crackers (flour tortillas would do). Spread on a thin layer of cream cheese, followed with thin layer of pesto. Covered that with layer of smoked salmon and then layer of black bean puree. Rolled up tightly, partially froze and cut into medallions.   Contributed to #FareShare IRC Chat, 24 October 1998, by brightl.   - - - - - - - - - - - - - - - - - -