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FareShare Gazette Recipes -- January 2007 - P's

 

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Plum Cake (Placek ze Sliwkami)

Prevention Eggplant Curry

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* Exported from MasterCook *

Plum Cake (Placek ze Sliwkami)

Recipe By : Culinary Arts Institute Polish Cookbook
Serving Size : 32 Preparation Time :0:00
Categories : Volume 10-01 Jan 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar -- (reserve 1/4 cup)
1/2 cup shortening
3/4 cup milk
2 eggs
2 tablespoons fine dry bread crumbs
40 fresh plums -- pitted and halved
[prune, Damson or greengage]
or use 2 cans (30 ounces) whole
purple plums, drained and pitted
3 tablespoons butter -- cut in pieces
1/4 teaspoon cloves

Combine flour, baking powder, salt and 3/4 cup sugar in a large mixing
bowl. Add shortening, milk and eggs. Beat at medium speed 4 minutes.

Grease bottom and sides of a 13 x 9 x 2-inch pan. Coat with bread crumbs.

Turn batter into prepared pan. Place plums on top, pushing one edge of each
half down 1/4-inch into the batter. Dot with butter.

Combine remaining 1/4 cup sugar and cloves; mix well. Sprinkle over the
plums. (For this I might use sugar rather than Splenda. H.)

Bake at 350F about 40 minutes.

To serve, cut into about 32 pieces.

Variation - 4 large apples, pared and thinly sliced, can be substituted for
the plums to make Apple Cake.

From the Culinary Arts Institute Polish Cookbook; 1976.
ISBN 0-8326-0552-2. MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 9 January 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 104 Calories; 5g Fat (42.0% calories from 
fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 106mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 
Other Carbohydrates.


 

* Exported from MasterCook *

Prevention Eggplant Curry

Recipe By : Prevention Magazine Online
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-01 Jan 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 green bell pepper
1 red bell pepper
3 tablespoons extra-virgin olive oil
1/8 teaspoon chili powder
4 cardamom pods -- crushed
2 red onions -- peeled and
finely chopped
3 garlic cloves -- peeled and minced
8 baby eggplant -- halved lengthwise
3 large ripe tomatoes -- peeled and chopped
3/4 cup water
2 tablespoons lime juice
2 teaspoons ground coriander
2 teaspoons palm sugar
or granulated sugar
Kosher salt
1 teaspoon garam masala
Chopped fresh cilantro leaves

1. Cut the peppers lengthwise into wide strips and then across into bite-
size pieces.

2. Heat the oil in a large saucepan or wok over low heat. Add the chili
powder and stir for a few seconds. Add the cardamom and onions; stir until
golden. Add the peppers and garlic; cook, stirring, for about 3 minutes.

3. Add the eggplant and cook, stirring, for a few minutes more. Add the
tomatoes, water, lime juice, coriander, and sugar. Season with salt. Cover
and cook over low heat, stirring occasionally, until the eggplant is
tender. Stir in the garam masala, and serve topped with the cilantro
leaves.

Makes 4 to 6 Servings
Per Serving: (based on 4 servings) 230 cal, 5 g pro, 32 g carb, 11 g fat,
1.5 g sat fat, 10 g fiber, 70 mg sodium

Source : Prevention Magazine Online
Formatted by Chupa Babi in MC: 10.28.06

Supplying few calories and virtually no fat, its "meaty" texture makes
eggplant a perfect vegetarian main-dish choice.

Contributed to the FareShare Gazette by Chupa; 18 January 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 163 Calories; 11g Fat (55.6% calories from 
fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 15mg 
Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 2 Fat.

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