Recipes Included On This Page Granola Greek Honey Cream with Fruits and Nuts Greek Karithopita Spiced Walnut Cake Grilled Ratatouille Salad Grilled Shrimp with Noodle Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Granola Recipe By : Don Calkins Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1/4 cup unsulphured molasses 1/4 cup brown sugar 1/4 cup canola oil 1 cup rolled wheat 1 cup rolled rye 1 cup rolled barley 3 cup rolled oats 1 cup nuts -- chopped 1 cup sweetened coconut flakes 1 cup raisins -- optional Mix water, molasses, brown sugar and canola oil together. Mix rolled grains together. Mix liquids into grains until moistened. Bake at 250 degrees F for 50-60 minutes, stirring every 15 minutes, until they are uniformly toasted and tan. If you are using un-roasted nuts, you can add them in with the grains before baking, otherwise stir in the nuts, coconut and raisins as the grains cool. Don's notes: I think most granola is too sweet, so I started tinkering and came up with the following. Originally I didn't use rolled barley but it is available here in Great Falls at no more than the other rolled grains. I figure variety in foods never hurts and might help. I used 4 cups of rolled oats instead of the 3 listed here. I also prefer thick rolled oats instead of the typical oatmeal type, gives more texture. The rye and molasses gives a distinctive flavor I really like. Contributed to the FareShare Gazette by Don; 9 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 15g Fat (46.7% calories from fat); 6g Protein; 32g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greek Honey Cream with Fruits and Nuts Recipe By : Bon Appetit magazine, February 1990 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup coarsely chopped walnuts 1/4 cup coarsely chopped almonds -- * 1/4 cup coarsely chopped cashews 1/4 cup coarsely chopped pistachios 1 cup honey 1 cup chilled whipping cream Mixed fresh fruit -- ** * Note: Almonds should be blanched. ** Suggested fruits: berries, sliced pears and apples. Preheat oven to 325 F. Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely. Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be prepared 1 day ahead.) Place dollop of honey cream on each plate. Surround with fruit and serve. Yields 8 servings. From Bon Appetit magazine, February 1990. Contributed to the FareShare Gazette by Joan; 20 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 0g Fat (0.0% calories from fat); trace Protein; 35g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 2 1/2 Other Carbohydrates. * Exported from MasterCook * Greek Karithopita Spiced Walnut Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 2 1/2 cups Bisquick 1/2 teaspoon cinnamon 1 teaspoon salt 1/2 teaspoon ground cloves 3/4 teaspoon baking powder 2 cups sugar 2 1/2 cups chopped walnuts 1 1/2 cups milk 1 1/2 cups vegetable oil 3/4 cup sugar 1/2 cup water 1 piece orange peel -- (2-inch strip) 1 piece lemon peel -- (2-inch strip) 1/2 cinnamon stick 1/4 cup honey 1/2 lemon -- juiced 1/4 cup walnuts 1 teaspoon ground cinnamon In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches and 2 1/2 inches deep. Bake the cake for 45 minutes or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon. Yields 8 servings. Contributed to the FareShare Gazette by Joan; 7 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1010 Calories; 71g Fat (60.5% calories from fat); 17g Protein; 87g Carbohydrate; 3g Dietary Fiber; 165mg Cholesterol; 390mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 13 Fat; 5 Other Carbohydrates. * Exported from MasterCook * Grilled Ratatouille Salad Recipe By : Quick and Simple, July 31, 2007 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium yellow bell pepper 1 medium red bell pepper 4 small zucchini 2 small eggplants 1 small red onion 2 plum tomatoes -- cut in half lengthwise 4 slices Portobello mushroom cap Kosher salt -- to taste Freshly ground black pepper -- to taste 6 tablespoons olive oil 1 1/4 cups fresh basil leaves 1/4 cup black olives -- pitted and halved 4 slices Italian bread 4 ounces goat cheese Slice the top off each pepper and discard; cut the rest of each pepper into 4 horizontal slices, discarding seeds. Trim zucchini and eggplant, and cut lengthwise into 1/4-inch-thick slices. Peel onion, keeping root end intact. Cut into 8 wedges. Combine sliced vegetables and tomatoes in a bowl, and toss with salt, pepper and 5 tablespoons olive oil. Oil grill grates and preheat grill. Grill vegetables, turning as they brown and soften, about 4 minutes per side for onion and peppers, 3 minutes per side for tomatoes and 2 minutes per side for mushrooms, zucchini and eggplant. Let cool. Cut vegetables into 1/2-inch strips and combine in a large bowl with 1 cup basil leaves, olives, remaining 2 tablespoons oil, salt and pepper. Grill bread on one side until golden, 2 to 3 minutes. Remove from grill and spread 1 ounce goat cheese on the grilled side of each piece. Return to grill, cheese side up, until warm, about 2 minutes. Divide vegetables among 4 plates, sprinkle with remaining 1/4 cup basil and serve with cheese toasts. Source : "Quick and Simple, July 31, 2007" Contributed to the FareShare Gazette by Art; 3 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 33g Fat (53.8% calories from fat); 19g Protein; 45g Carbohydrate; 12g Dietary Fiber; 30mg Cholesterol; 312mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 1/2 Fat. * Exported from MasterCook * Grilled Shrimp with Noodle Salad Recipe By : Quick and Simple, July 31, 2007 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound angel hair pasta 1/4 pound sugar snap peas -- cut into thirds 1/2 cup Asian Flavored Salad Dressing 4 cups cabbage -- shredded 3 medium carrots -- julienned 1/4 cup red onion -- diced 1/3 cup cilantro leaves -- chopped 16 large shrimp -- peeled and deveined [tails intact] 1/4 cup olive oil freshly ground black pepper -- to taste Soak eight 8-inch wooden skewers in water for at least 30 minutes to keep them from burning on the grill. Cook pasta in boiling salted water according to package directions. Add snap peas 2 minutes before the end of cooking time. Drain pasta and peas, rinse with cold water and set aside. In a large bowl combine, cabbage, carrots, scallion, cilantro, pasta and snap peas. Add the dressing and toss gently to coat. Oil grill grates and preheat grill to medium high. Thread 4 shrimp onto 2 skewers (the doubled skewers keep the shrimp from rotating when turning shrimp on grill); season with salt and pepper and drizzle lightly with oil. Place skewers on hot grill rack and cook until well browned, about 3 minutes on each side. To serve, divide noodle salad among 4 plates. Top each serving with a shrimp skewer and garnish with more cilantro, if you like. Source : "Quick and Simple, July 31, 2007" Contributed to the FareShare Gazette by Art; 4 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 15g Fat (42.0% calories from fat); 11g Protein; 35g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 74mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 3 Fat.

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