Recipes Included On This Page Marie's Corn Bread Marinated Feta Cheese with Capers Mon-Nyin Chin - Burmese Fermented Mustard Greens Mustard Greens Nepalese-style Mustard Greens Walnut Pesto - No Cheese Mustard Greens With Lentils - Indian Mustard-Turnip Blend with Pearl Onions Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Marie's Corn Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cream style corn -- (8 ounces) 1 cup yellow cornmeal 1/2 cup all purpose flour 2 eggs 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon powdered chili pepper -- (NOT chili powder) 1/2 cup butter or mix of olive oil/butter 1 can diced chilies -- (4 ounces) 1/2 cup grated sharp cheddar cheese 2 tablespoons butter Pre-heat oven to 400F and combine all of above except the 2 tablespoons butter and half the grated cheese. Mix this up well, put a one and a half quart casserole, such as a Corning Ware into oven for a few minutes to get hot, add the 2 tablespoons of butter into that, remove from oven and pour the cornbread mixture into the casserole. Place the reserved cheese on top and place the casserole dish in the hot oven. Bake for about 40 - 50 minutes, until set. Let rest for a couple of minutes and serve with those beans! Hallie, you will love this! And it is so moist that cold even 2 days later, it tastes great. Enjoy! Cheers, Doug and Marie in BC Contributed to the FareShare Gazette by Doug; 20 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 21g Fat (68.2% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 679mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 Fat. * Exported from MasterCook * Marinated Feta Cheese with Capers Recipe By : Appetizers, Buffets & Parties Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 grams feta cheese -- (12 ounces) 2 garlic cloves 2 1/2 milliliters mixed peppercorns -- (1/2 teaspoon) 8 coriander seeds 1 bay leaf 15 milliliters drained capers -- (15 to 30 mL) [1 to 2 tablespoons] Fresh oregano or thyme sprigs Olive oil to cover Hot toast and chopped tomatoes to serve Cut the feta cheese into cubes. Thickly slice the garlic. Put the mixed peppercorns and coriander seeds in a mortar and crush lightly with a pestle. Pack the feta cubes into a large preserving jar with the bay leaf, interspersing layers of cheese garlic, crushed peppercorns and coriander, capers and the fresh oregano or thyme sprigs. Pour in enough olive oil to cover the cubes of cheese. Close tightly and leave to marinate for 2 weeks in the refrigerator. Lift out the feta cubes and serve on hot toast with some chopped tomatoes and a little of the flavoured oil from the jar drizzled over. Cook's tip: Add 50 to 75 grams/2 to 3 ounces/1/2 to 3/4 cup pitted black or green olives to the feta cheese in the marinade if you like. From Appetizers, Buffets & Parties; edited by Bridget Jones; 2006 (formerly published under the name: Appetizers, Finger Foods, Buffets & Parties) MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 14g Fat (65.8% calories from fat); 9g Protein; 7g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 654mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat. * Exported from MasterCook * Mon-Nyin Chin - Burmese Fermented Mustard Greens Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Chinese mustard greens -- about 1.5 pounds 2 carrots -- about 3 cups sliced thin diagonally [I use an inexpensive mandolin to shred them] 1/2 pound shallots -- peeled 2 teaspoons dried red hot chili flakes [I used Korean hot pepper flakes] 2 teaspoons salt 2 teaspoons brown sugar 1/2 teaspoon ground turmeric 1 cup beer 1. Rinse the mustard leaves in water, leaf by leaf, to remove any sand. [HK note: they do tend to have a lot of sand.] Soak the leaves in hot water for 15 minutes to wilt them. Drain well and cut into 1/4-inch-wide slices. [Howard note: I always begin by blanching mustard green heads, whole, for 30 seconds or so; then I plunge into cold water.] 2. Mix all ingredients together in a bowl. Squeeze and press the vegetables together in a sort of kneading motion for 10 minutes. This will integrate the flavorings with the vegetables. 3. Cover the bowl and let the pickle ferment in a warm place or at room temperature for 3 days, then pack in covered jars. The pickle may be kept refrigerated for a month or more. Serve at room temperature with any kind of Burmese food but especially with Burmese-style fried rice. Makes 1 pint. Source : Copeland Marks, posted by Howard2 @ chowhound.com Formatted by Chupa Babi in MC: 10.27.06 Contributed to the FareShare Gazette by Chupa; 26 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard Greens Nepalese-style Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil -- or mustard oil [olive oil has too low a smoking point for this recipe] 1 pound mustard greens -- cleaned and coarsely chopped 1 teaspoon crushed red pepper -- or to taste 1 tablespoon ground cumin 1 teaspoon ground turmeric Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes. Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving. Serves 4. This recipe was provided by Mabel Menard from Chicago, IL to The Spice House. Formatted by Chupa Babi in MC: 10.25.06 Helpful Hints: This makes a great side dish with rice and curry. Contributed to the FareShare Gazette by Chupa; 2 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 11g Fat (70.8% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat. * Exported from MasterCook * Mustard Greens Walnut Pesto - No Cheese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves 1 cup walnuts 2 cups fresh mustard greens -- washed and dried [packed cups] 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil Place garlic in a food processor and mince. Add walnuts and process until finely ground. Add mustard greens, garlic powder, and salt and process until a thick paste forms. Slowly drizzle in olive oil and process until smooth. Makes 1 cup Source : DeliciousFoods.com. Formatted by Chupa Babi in MC: 10.25.06 According to Traditional Chinese Medicine, greens cleanse and restore liver function; garlic boosts levels of detoxifying enzymes. Swirl a scoop of this tasty pesto into plain broth, spread on crusty whole-grain bread or mix it with whole-wheat pasta. Contributed to the FareShare Gazette by Chupa; 11 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard Greens With Lentils - Indian Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch mustard greens -- about 1 pound Kosher salt 1 bay leaf 3 garlic cloves -- peeled and lightly crushed 2 cups lentils 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons minced shallots 1/4 teaspoon freshly ground black pepper 3 ounces crumbled low-fat goat cheese 1. Cut off bottom 1/2 inch of the mustard greens. Then, with the bunch on its side, cut crosswise into strips, no more than 1/2-inch wide at the bottom of the leaf and about 1 inch wide at the leafy top. Wash in a tub of cool water. Drain. 2. In a 4-quart pot, bring 2 quarts of water and 2 teaspoons of salt to a boil. Add mustard greens, cover and allow to return to a boil as quickly as possible. Cook 7 minutes total, stirring once or twice to cook evenly. With a skimmer, remove greens to a colander to drain, saving the cooking water. Run cool water over greens to retain color. 3. Add bay leaf, garlic, 1 teaspoon salt and lentils to mustard green broth. Bring to a boil and lower heat to simmer. Cook 20 to 25 minutes or until just tender. Drain, removing garlic and bay leaf. 4. Meanwhile, gently squeeze out some of the moisture from the mustard greens. Put in a mixing bowl. In a small bowl, mix olive oil, vinegar, shallots, 1 teaspoon salt, and the black pepper. 5. Add cooked lentils to the mustard greens. Pour dressing over and toss. Sprinkle with goat cheese. Serve warm. Number of Servings: 8 Source : © 2006 Meals Matter. Formatted by Chupa Babi in MC: 10.27.06 Contributed to the FareShare Gazette by Chupa; 24 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 6g Fat (22.6% calories from fat); 14g Protein; 29g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Mustard-Turnip Blend with Pearl Onions Recipe By : Green Giant Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra light olive oil 2 tablespoons butter 3 garlic cloves -- minced 12 pearl onions -- cut in half 1/4 teaspoon ground cloves 3/4 teaspoon dried oregano 3/4 teaspoon dried basil 1/4 teaspoon dried rosemary, 3/4 cup low salt chicken broth 1 teaspoon red wine vinegar 1 pound Green Giant(r) Fresh Mustard & Turnip Greens [1 bag] 1. In a large skillet, heat oil and butter on medium heat. Sauté garlic and onion until soft. Add spices and stir. Set aside. 2. In Dutch oven, bring broth and vinegar to boil over medium-high heat. Add Mustard & Turnip Blend, reduce heat to medium and simmer uncovered for 10-15 minutes or until tender. Drain if necessary. 3. Add Mustard & Turnip Blend to onion mixture and toss gently. 4 side-dish servings Source : Green Giant. Formatted by Chupa Babi in MC: 10.25.06 Contributed to the FareShare Gazette by Chupa; 5 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 6g Fat (41.9% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 659mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1 Fat; 0 Other Carbohydrates.

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