Recipes Included On This Page Pan Seared Venison Loin with Blue Cheese and Cassis-Port Demi Glace Peanut Butter Bar (Contest Winner) Persian Pilaf with Almonds and Mixed Fruit Persian Sweet & Sour Pomegranate Chicken with Walnuts Pie Crust - Diabetic (Splenda) Pork and Cabbage Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pan Seared Venison Loin with Blue Cheese and Cassis-Port Demi Glace Recipe By : Chef to Chef Modified by Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 venison short loin steaks -- (6 ounces each) 1/2 stick butter -- (1/8 pound or 1/4 cup) 3 tablespoons olive oil 2 tablespoons green onions -- minced 2 tablespoons sweet onion -- minced 2 garlic cloves -- minced 1 cup ruby Port 1/2 cup Crème De Cassis 1/4 cup raisins 1 bay leaf 1/4 cup demi glace 6 ounces Great Hill Blue Cheese [a very creamy Roquefort] Salt and pepper to taste Season the venison with salt and pepper. Over high heat sear the venison in the oil and butter in an ovenproof sauté pan until browned. Turn over and finish in a 450 degree F. oven for a few minutes until medium rare. (Pull them a little early, since the fat content is so low they will carry over more than beef does.) Remove venison from the pan and keep warm. (Use caution, as the pan’s handle will be hot) Remove excess fat and return pan to medium heat and add onions and garlic. Sauté until translucent and deglaze with Port and Crème de Cassis. Add the raisins and bay leaf. Reduce by 1/2. Add demi glace and reduce by 1/3. Strain and adjust seasoning. Spoon some sauce on a warm plate, slice Venison and fan over sauce. Serve with 1 1/2 ounces of Blue Cheese. Recipe by Chef Jon Gatewood, modified by Art Guyer and prepared on March 23, 2007 S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 26 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 22g Fat (67.8% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 191mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 4 1/2 Fat. * Exported from MasterCook * Peanut Butter Bar Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 1/2 cup peanut butter 1 cup dry milk 1/2 cup raisins Mix everything together thoroughly (with your hands). Roll into a bar. (It will be very stiff.) Cut into slices. You can use corn syrup or molasses instead of honey. Contributed to the FareShare Gazette by Don; 13 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 6g Fat (39.9% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Persian Pilaf with Almonds and Mixed Fruit Recipe By : Rice Gourmet Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces butter -- (3/8 cup) 1 medium onion -- roughly chopped 1 large green pepper -- white pith removed, seeded and roughly chopped 1/2 teaspoon turmeric 1 teaspoon salt 6 ounces dried apricots -- (1 cup) soaked 1 in water for 30 minutes, drained and chopped 3 ounces sultanas -- (1/2 cup) or seedless raisins 12 ounces long-grain rice -- (2 cups) washed, soaked in cold water for 30 minutes and drained 1 1/2 pints boiling chicken stock -- (3 3/4 cups) or vegetable stock 4 ounces blanched flaked almonds -- (1 cup) toasted In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown and the green pepper is soft. Stir in the turmeric and salt. Add the apricots and sultanas or seedless raisins and cook, stirring constantly, for 2 minutes. Add the rice and cook, stirring constantly, for 5 minutes. Pour in the chicken stock. When the mixture comes to the boil, cover the pan, reduce the heat to low and simmer the pilaf for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Stir in the toasted almonds. Spoon the pilaf on to a warmed serving platter and serve immediately. Alternatively, cover the pan tightly and put it in a warm oven until you are ready to serve it. Serves 6-8 Source : Rice Gourmet. Formatted by Chupa Babi in MC: 10.24.02 Persians are known to cook with dried fruits and fruit syrups. Here is an elegant yet simple Persian Pilaf. Serve with raita and vegetarian or non- vegetarian kebabs. A side salad dish of sautéed greens and onion and tomato salad also goes well along with this dish. This recipe is easy to make, and quick to prepare. Contributed to the FareShare Gazette by Chupa; 16 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 389 Calories; 12g Fat (27.6% calories from fat); 6g Protein; 66g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 479mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1 Fruit; 2 1/2 Fat. * Exported from MasterCook * Persian Sweet & Sour Pomegranate Chicken with Walnuts (Khoreshteh Fesenjan) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1/4 cup extra virgin olive oil 1 pound walnuts 10 chicken thighs -- with the bones, skin and fat removed 1 teaspoon salt 1 tablespoon fresh lemon juice 1/2 cup sugar 2 tablespoons ketchup 1/3 cup pomegranate juice -- concentrate or syrup 1 Small pinch of saffron 4 cups water Saute onion in olive oil in a medium pot until light golden brown. Pulse, not puree, walnuts in a food processor, using a steel blade. The walnuts should have some crunch. Add the chicken, walnuts, salt, lemon juice, sugar, ketchup, pomegranate juice, saffron and water to the onion. The chicken pieces do not have to be in a single layer, as long as they are covered with sauce. Bring everything to a boil, then reduce the heat and cover the pot loosely. Cook for an hour at a slow and constant simmer, stirring occasionally. Serves 6 to 8 Formatted by Chupa Babi in MC: 11.01.01 This recipe for sweet-and-sour chicken, pomegranate and walnut stew is adapted from Joan Nathan's The New American Cooking (Alfred A. Knopf 2005). It is one version of the traditional Persian dish. Serve with rice. Contributed to the FareShare Gazette by Chupa; 21 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 954 Calories; 76g Fat (69.0% calories from fat); 46g Protein; 31g Carbohydrate; 4g Dietary Fiber; 132mg Cholesterol; 542mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pie Crust - Diabetic (Splenda) Recipe By : Splenda Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- divided 1 teaspoon vinegar -- (white or cider) 1/2 cup ice water -- or as needed 3 tablespoons SPLENDA® No Calorie Sweetener, Granular 7 tablespoons butter-flavored vegetable shortening 2 tablespoons milk -- to brush surface of pie crust (optional) Lightly spray a 9-inch pie pan with baking spray. Set aside. Mix 1/4 cup flour, vinegar and 1/2 cup ice water together in a small bowl with a wire whisk. Mix well, making a slurry. Combine remaining flour and SPLENDA® Granular together in a medium mixing bowl. Cut in shortening using a pastry cutter or two knives until mixture resembles a very coarse meal. Add slurry. Mix with a spoon until just blended. Add more water as necessary. Divide dough in half. Place halves on a lightly floured work surface. Press halves into circles using the palm of your hand. Cover dough with plastic wrap and chill for approximately 1 hour. This allows the dough to relax or become less resistant to rolling. It also causes the shortening to chill and become firmer, thus making the dough easier to handle. Remove one circle of dough from the refrigerator. Roll out dough on a lightly floured work surface. Roll the dough, using a rolling pin, into an 11 or 12-inch circle. Roll from the center of the dough out to the edges while applying light pressure. Sprinkle flour over the top of the dough as necessary to prevent sticking to the rolling pin. Lift edges of dough and sprinkle under the dough with flour to prevent dough from sticking to the work surface. Roll dough onto rolling pin to transfer to the pie pan. Unroll the pie dough starting at one side of the pie pan. Place in the prepared 9-inch pie pan. For a two-crust pie, roll out remaining crust on a floured work surface. Place filling on top of crust in the pie pan. Place second crust on top of the filling. Crimp edges by first folding the two crusts together. Next, press your thumb against the inside edge of the pastry and press dough around your thumb using the index finger and thumb of your other hand. Repeat around entire pie to create a fluted edge. Brush surface with milk before baking for a more even and golden brown. Bake in preheated 375 degrees F oven 50-60 minutes or until the crust is browned and the filling is bubbling. Cool pie approx. 1 hour before serving. Exchanges per serving: 2 starch, 2 fat Serves 8 Source : Splenda. Formatted by Chupa Babi in MC: 10.26.06 Contributed to the FareShare Gazette by Chupa; 8 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; trace Fat (3.4% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pork and Cabbage Soup Recipe By : USDA Home and Garden Bulletin Number 244 Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon defatted pork drippings 1 cup cooked pork -- diced 2 cup cabbage -- shredded 1 1/2 cup water 1/3 cup celery -- sliced 1/4 cup green pepper -- diced 1/4 teaspoon salt 1 dash pepper 1 bay leaf 2 servings of about 1 1/4 cups each; 206 calories per serving. 1. Heat pork drippings in saucepan. 2. Add pork and brown lightly. 3. Add cabbage and stir-fry for 2 minutes. 4. Stir in water and remaining ingredients. Return to a boil; reduce heat, cover, and simmer 25 minutes. 5. Remove bay leaf. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 Contributed to the FareShare Gazette by Don; 13 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 11g Fat (46.4% calories from fat); 21g Protein; 7g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 347mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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