Recipes Included On This Page Halloween Pumpkin-Seed Bulgur Salad - veggie (AICR) Hazelnut Pesto - No Cheese Herbed Chicken in Pastry Hot Cross Buns Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Halloween Pumpkin-Seed Bulgur Salad - veggie (AICR) Recipe By : American Institute for Cancer Research Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur wheat 2 cups boiling water 1/2 cup diced carrots 1 medium orange bell pepper -- finely chopped 1 cup canned chickpeas -- rinsed and drained 1/2 Granny Smith apple -- peeled and finely chopped 1 cup loosely packed minced parsley 1/3 cup golden raisins 1 small lemon -- juice of 2 teaspoons extra virgin olive oil Salt and freshly ground black pepper -- to taste 3 tablespoons toasted pumpkin seeds -- coarsely chopped plus extra for garnish if desired Place bulgur in a large bowl. Add boiling water. Let stand until al dente, about 20 minutes. Meanwhile, cook carrots in a microwave oven or stove-top until tender, then set aside to cool. Drain bulgur in a strainer, pressing gently to remove most of the moisture. Transfer bulgur to a serving bowl. Stir in carrots, bell pepper, chickpeas, apple, parsley and raisins. In a small bowl, whisk together lemon juice and oil. Drizzle it over the salad while tossing with a fork to mix in well. Season with salt and pepper, to taste. Just before serving, mix in pumpkin seeds and garnish with more seeds, if desired. Makes 4 servings. Source : American Institute for Cancer Research, Online Newsletter, 2004 Formatted by Chupa Babi in MC: 10.17.06 You can turn a traditional Middle Eastern tabbouleh into a Halloween salad by adding carrots and pumpkin seeds. Tabbouleh is made with nutty tasting, light brown bulgur, wheat kernels that have a tender, chewy texture. In tabbouleh, fine bulgur works best with the other ingredients and better absorbs the lemony dressing. Contributed to the FareShare Gazette by Chupa; 5 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 2g Fat (24.2% calories from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 1/2 Fat. * Exported from MasterCook * Hazelnut Pesto - No Cheese Recipe By : Isabel Clark's ForkBytes Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oven-toasted hazelnuts 1 cup loosely packed fresh basil 1 cup loosely packed fresh flat-leaf (Italian) parsley 3/4 cup extra virgin olive oil 3 teaspoons umeboshi vinegar or fresh lemon juice 1 teaspoon salt Place all ingredients in a food processor and purée until smooth. Store leftovers in refrigerator. Yields 1 cup pesto Prep Time: 5 minutes Source : Isabel Clark's ForkBytes. Formatted by Chupa Babi in MC: 07.15.05 Try this delicious, easy-to-make spread on sandwiches, or toss it with noodles or whole grains for a quick meal. It also makes a great topping for roasted vegetables, and you can thin it with water for a delicious salad dressing! Umeboshi vinegar is a flavorful sour vinegar from the Japanese umeboshi pickled plum available in the macrobiotic/Asian section of natural foods stores (or, sometimes, with the regular vinegars). Contributed to the FareShare Gazette by Chupa; 12 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Chicken in Pastry Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 boneless chicken breast halves salt and pepper 2 tablespoons butter or margarine 2 tablespoons canola oil 1 package frozen puff pastry sheets -- 2 1 eggs 1 tablespoon water 1 container garlic & herb spreadable cheese -- 17-ounce size 1/2 cup fresh parsley -- chopped Season chicken with salt and pepper. Melt butter in skillet; add the oil and bring to temperature. Add chicken and cook until browned. Do not overcook chicken at this point. Remove chicken, cover and refrigerate 30 minutes, or up to 24 hours. Thaw pastry sheets at room temperature for 30 minutes. Mix eggs and water. Preheat oven to 400F. Unfold pastry on lightly floured surface. Roll into 14-inch squares and cut into eight 7-inch squares. Spread about 2 tablespoons of the cheese spread in the center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture. Bake 25 minutes or until golden brown. Serves 8 Source : "Pepperidge Farms Frozen Puff Pastry Sheets" S(Formatted in MC By): "Art Guyer" Notes: Prepared by Art Guyer on March 16, 2007. The larger breast halves I cut in half. The next time I would not cook the chicken so long on top of the stove. Also, I might add a little minced onion to the packets. If you would like to see photos of the "Herbed Chicken in Pastry" recipe I made, follow this link: http://fareshare.net/herbed_chix.html Contributed to the FareShare Gazette by Art; 19 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 20g Fat (71.3% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Hot Cross Buns Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 3 cups bread flour 1/2 cup sugar 3/4 teaspoon salt 1/2 cup warm milk -- ** 1/2 cup warm water -- ** 2 tablespoons lard -- or butter ** [heaping] 1 whole egg -- ** 1 egg yolk -- ** [reserve the white] 1 tablespoon cinnamon 1 teaspoon nutmeg 1 cup raisins and some candied fruit 1 teaspoon baking powder ** Put all these into a measuring cup, put in microwave for 30 seconds to warm up, then pour out excess until you have 1 1/4 cups of liquid. Select Manual or dough setting and press go. Check after it starts and add enough flour so that you have a soft dough. Add the fruit about 10 or 15 minutes later or it will disappear. When the dough is ready pat out into a 12x9-inch rectangle and then break off into 12 pieces the size of a small orange. You should have 12 little balls; place into the greased 13x9-inch pan; cover and let rise in a warm place until double in volume (about 45 minutes). Take the reserved egg white and add 1 teaspoon of water and mix well. Brush the rolls and put into the oven and bake at 375F, for 20-25 minutes until light golden brown color. Take what's left of the egg white/water mixture and add 1/2 teaspoon of vanilla and some confectionery sugar till it's thick. Place in a small plastic bag and make your white crosses on the buns (after they have cooled). Contributed to the FareShare Gazette by Gonzo in response to a request; 31 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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