Recipes Included On This Page Campari Ice Campton Shortcakes Caribbean Style Tropical Chutney Carrot and Coriander Soup Cheese Bread Bars Crab Imperial on Rock Fish Creamy Garlic Dressing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Campari Ice Recipe By : Low-Fat Italian Cookbook from Sunset Books Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 100 grams sugar -- (1/2 cup) 240 milliliters sweet vermouth -- (1 cup) or fresh orange juice 30 milliliters Campari -- (2 tablespoons) or 2 teaspoons aromatic bitters 15 milliliters lime juice -- (1 tablespoon) 1 Thin lime slices Combine the sugar and 360 mL (1 1/2 cups) water in a 1- to 2-liter (1- to 2-quart) pan; bring to a boil over high heat, stirring until the sugar is dissolved. Remove from the heat; let cool then stir in the vermouth, Campari and lime juice. Cover and refrigerate for about an hour or until it is cold. Pour the cold mixture into a metal pan 20 to 23 cm (8 to 9 inches) square. Cover and freeze until solid (about 4 hours) or for up to 3 days. To serve, break the mixture into chunks with a heavy spoon; transfer to a blender or food processor and whirl until slushy. Spoon into bowls and serve at once. Alternatively pour the cold mixture into the container of a self- refrigerated ice cream machine and freeze according to the manufacturer's instructions. Garnish individual servings with lime slices. Makes 6 to 8 servings. Preparation time: 10 minutes. Cooking time: about 5 minutes. Chilling and freezing time: about 5 hours. From Low-Fat Italian Cookbook; Sunset Books; 1996. Contributed to the FareShare Gazette by Hallie; 5 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; trace Fat (0.1% calories from fat); trace Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Campton Shortcakes Recipe By : Sherry Yard Serving Size : 18 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/8 teaspoon salt 1 egg 1/3 cup heavy whipping cream 1/2 cup cold butter -- (1 stick) cut into 1/2-inch pieces Egg wash [1 egg whisked until blended] Granulated sugar for topping In the bowl of an electric stand mixer fitted with the paddle attachment, sift together flour, sugar, baking powder and salt. In a medium bowl, whisk together the egg and heavy whipping cream; set aside. Add the butter to the flour mixture and on low speed blend 2 minutes until butter resembles flattened walnuts. Turn the machine off and add wet ingredients. On low speed, mix until dough comes together. Dust the work surface with all-purpose flour and scoop out dough into it. Using hands, fold and flatten the dough over itself until it forms a uniform square. Using a rolling pin dusted with flour, roll the dough to 1-inch thick. Cut the dough into 3/4-by-3/4-inch diamonds. Brush with egg wash and coat with granulated sugar. Makes 18. Preparation time: 10 minutes. Total time: 20 minutes. Author : Sherry Yard, executive pastry chef, Wolfgang Puck fine dining restaurants. Source: Los Angeles Daily News Formatted by Chupa Babi in MC: 08.22.07 Contributed to the FareShare Gazette by Chupa; 1 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 7g Fat (57.5% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Caribbean Style Tropical Chutney Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe mangoes -- peeled and diced 5 kiwi -- peeled and diced 1/2 fresh pineapple -- diced 1/4 cup rice wine vinegar 1/4 cup honey 1/2 red bell pepper -- diced 1/2 green bell pepper -- diced 1/2 red onion -- diced 1/2 chipotle pepper 1/4 cup chopped cilantro Combine all ingredients and allow flavors to combine for at least one hour. Makes enough to top 6 servings of anything grilled. To add more heat just add more chipotle peppers. Source : The Aloha Buddahs dot com Formatted by Chupa Babi in MC: 06.26.07 Author Note: This tropical fruit chutney was introduced during one of our long hot summers we have in Murrieta. We served this over a grilled spicy chicken breast or a southwestern spiced sliced pork loin. Either way the cool finish is a perfect compliment to a hot summer day. Chupa Note: wonderful over grilled tofu kabobs. Contributed to the FareShare Gazette by Chupa; 2 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot and Coriander Soup Recipe By : Starters and Soups; Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 grams butter -- (about 1 ounce) 1 large onion -- chopped 1 teaspoon grated fresh ginger 1 liter water -- (4 cups) 2 chicken stock cubes -- crumbled 4 medium carrots -- chopped 1 tablespoon chopped fresh coriander leaves -- (cilantro) Heat the butter in a large saucepan, add onion and ginger; stir over medium heat for about 3 minutes (or microwave on HIGH) for about 3 minutes) or until onion is soft. Add water, stock cubes and carrots. Bring to a boil then reduce the heat, cover and simmer for about 10 minutes (or microwave on HIGH for about 15 minutes) or until carrots are tender. Blend or process the mixture, in batches, until smooth. Pour into a large bowl and stir in the coriander; cool. Cover and refrigerate for several hours before serving. Serves 4. Soup can be prepared up to 2 days ahead. Soup can be frozen for up to 2 months. From Starters and Soups; The Australian Women's Weekly, 1989 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 6g Fat (56.6% calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 95mg Sodium. Exchanges: 2 Vegetable; 1 Fat. * Exported from MasterCook * Cheese Bread Bars Recipe By : Gourmet, April 2007 Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter for greasing pan 1/4 cup fine dry bread crumbs -- (approximately) 1 1/2 cups all-purpose flour 2 teaspoons baking powder 3 large eggs 1/3 cup vegetable oil 2 tablespoons whole milk 1/4 pound finely grated Parmigiano-Reggiano -- (2 cups) 1/4 pound finely grated Pecorino Romano -- (2 cups) 1/4 pound finely grated Gruyère -- (1 1/2 cups) Special equipment: a 13- by 9-inch baking pan (2 inches deep). Put oven rack in middle position and preheat oven to 400F. Butter bottom and sides of baking pan, then sprinkle with bread crumbs, knocking out excess. Whisk together flour and baking powder in a bowl. Whisk together eggs, oil, and milk in a large bowl, then stir in cheeses. Add flour mixture, stirring until incorporated (dough will be stiff). Press dough evenly into pan, then smooth top with a spatula. Bake until golden and firm to the touch, about 25 minutes. Remove from heat and cool 10 minutes, turn bread onto a cutting board, then turn right side up. Cut into 24 bars (3 by 1 1/2 inches) and serve warm or at room temperature. Cooks' note: Bread keeps, tightly wrapped in foil and chilled, 2 days. Reheat bread, uncovered, on a baking sheet in a preheated 300F oven until heated through, 5 to 10 minutes. Makes 24 bars. Source : Gourmet, April 2007. Formatted by Chupa Babi in MC: 04.27.07 Using three high-quality cheeses makes all the difference in these bars. The result is a versatile hors d'oeuvre that's sure to be a hit. Contributed to the FareShare Gazette by Chupa; 8 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 4g Fat (52.1% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crab Imperial on Rock Fish Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 4 tablespoons butter 1/2 cup green onions, with part of the greens, sliced thinly 1 tablespoon red bell pepper, finely chopped 2 tablespoons all-purpose flour 1 tablespoon lemon juice, half lemon 1/4 teaspoon salt, or to taste 1/2 teaspoon dry mustard 1 teaspoon Worcestershire 1 Pinch ground hot red pepper (cayenne) 1 cup milk 1/3 cup mayonnaise 1 egg yolk 2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling Crab: 2 tablespoons butter 1 pound cooked crab meat, picked over 1/4 cup dried bread crumbs 2 pounds rock fish filets (6) Paprika for sprinkling 6 sprigs fresh parsley, for garnish 2 lemons, cut in wedges for serving 1. Preheat oven to 400 degrees. 2. In 1 quart saucepan over medium temperature, heat 4 tablespoons butter, cook onions and bell pepper until tender. Add flour, lemon juice, salt, mustard, Worcestershire and cayenne; stir together until smooth. Gradually stir in milk. Cook until mixture almost boils, stirring constantly. Remove from heat. Stir in mayonnaise. In cup with fork, beat egg yolk, add and combine parsley leaves; stir into the hot mixture. Add slowly to saucepan, stirring constantly. Set aside. 3. In another pan, melt 1 tablespoon butter until lightly browned. Add crab meat and toss lightly. Fold crab meat gently into the prepared sauce. 4. Place fish filets in individual single-serving size oven-proof baking bowls. Alternatively, you could use a large greased casserole baking dish, separating the filets from each other. Set aside. 5. In small saucepan over medium heat add remaining 1 tablespoon butter; toss with crumbs. Sprinkle over crab. Sprinkle each serving lightly with paprika. 6. Bake 20-30 minutes or until mixture is bubbling and browning and the fish flakes. Baking time will depend on the thickness of the filets; internal temperature should reach 140F. Remove from oven and let set for 3 minutes, serve with a lemon wedge and another sprig of parsley, if desired. Makes 6 servings. Notes: Any nice fish filet should work with this recipe, but the mild rock fish (striped bass) filets we were given were perfect. I fixed this for dinner on September 19, 2007 Contributed to the FareShare Gazette by Art; September 25, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 24g Fat (89.6% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat. * Exported from MasterCook * Creamy Garlic Dressing Recipe By : Light and Easy Diabetes Cuisine by Betty Marks Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup evaporated skim milk 2 tablespoons fresh lemon juice 2 large garlic cloves -- minced 1/4 teaspoon salt 1 teaspoon dried dill weed 1 teaspoon frozen apple juice concentrate 1/4 teaspoon paprika 1/4 teaspoon white pepper 2 dashes sesame oil 1 dash red (cayenne) pepper Place all ingredients in a blender and process until smooth. Chill before serving. Makes about 3/4 cup. Serves 12 (1 tablespoon) servings Source : Light and Easy Diabetes Cuisine by Betty Marks Formatted by Chupa Babi in MC: 07.01.07 Chupa Note: I wasn't crazy about the dill. Next time, I'll use mint and lemon juice. AND up the pepper. Contributed to the FareShare Gazette by Chupa; 10 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; trace Fat (10.1% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.

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