Recipes Included On This Page Saucy Stroganoff-Style Meatballs Saute of Chicken with Apples and Leeks Sautéed Okra Shish Kebabs with Tahini Sauce - Lebanese Sizzling Garlic Shrimp Slow Cooker "Messa" Collards Slow Cooker Curried Squash and Apple Soup Slow Cooker Pasta with Lamb Shanks in Beer and Tomato Sauce - 11 pts Slow Cooker Shredded Barbecue Chicken Slow Cooker Turkey with Cranberry Merlot Sauce - 6 pts Slow Cooker Veal Stew Peperonata - 9 pts Smoked Salmon Spread - Norwegian (Low Carb) Sorrel Pesto for Pasta South African Fruit Chutney Southwestern Black Bean Turkey Casserole Spanish-Style Shrimp Spice Hunter Asian Coleslaw Spiced Potato Cakes - Algerian Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Saucy Stroganoff-Style Meatballs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces golden mushroom soup -- (1 can) 1/2 cup sour cream 1/2 cup milk 1/4 cup dry white wine -- or beef broth 2 tablespoons all-purpose flour 32 frozen cooked meatballs -- (32 to 36) (32 to 36) [1/2 ounce each] 4 ounces canned sliced mushrooms -- drained Hot cooked noodles In a large saucepan, combine golden mushroom soup, sour cream, milk, white wine and flour. Add meatballs and mushrooms. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles. Serves 6 Source : "Better Homes and Gardens Biggest Book of Easy Canned Soup Recipes, pg 62" S(Mc Formatting by): "Bobbie" Copyright : "(c) 2004 Meredith Corporation, ISBN: 0-696-22087-3" Start to Finish Time: "0:35" NOTES : Frozen meatballs are readily available, easy to use and sure to please. Here's an off-the-beaten-path way to make the most of these gems of the freezer. Bobbie's Note: This was very tasty. I used 32 meatballs which gave us 8 meatballs each for 2 meals. Contributed to the FareShare Gazette by Bobbie; 12 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 24g Fat (72.8% calories from fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 547mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Saute of Chicken with Apples and Leeks Recipe By : The Eating Well Diabetes Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless, skinless chicken breast halves trimmed of fat --(1 1/4 pounds) 3 teaspoons extra-virgin olive oil -- divided 1/4 teaspoon salt -- or to taste Freshly ground pepper to taste 2 large leeks -- white parts only, washed and cut into julienne strips -- (2 cups) 2 large garlic cloves -- minced 1 tablespoon sugar 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1/4 cup cider vinegar 2 firm tart apples such as York or Granny Smith, peeled, cored and thinly sliced 1 cup reduced-sodium chicken broth Place chicken breasts between 2 sheets of plastic wrap. Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate and keep warm. Reduce the heat to low. Add the remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated. Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the chicken and any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately. Yields 4 servings. Serving Size: 1/4 of recipe. Source : The Eating Well Diabetes Cookbook Contributed to the FareShare Gazette by Chupa; 11 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 4g Fat (40.6% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sautéed Okra Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- sliced 1 large red bell pepper -- chopped 1 large yellow bell pepper -- chopped Several garlic cloves -- minced 2 garden fresh tomatoes -- chopped Salt and pepper 2 tablespoons olive oil 2 tablespoons butter or margarine 24 small tender okra or 12 medium okra [avoid large tough okra] Prepare cleaned okra by cutting off caps but not exposing seeds! In skillet combine butter and olive oil over medium heat and sauté the onion and peppers until softened. Add the garlic and cook a few minutes longer. Add the tomatoes with okra; cover and cook medium low heat, until okra is tender but not mushy. Season to taste with salt and pepper. Add fresh chopped herbs if desired over this colorful tasty dish. Yields 6 servings. Contributed to the FareShare Gazette by Joan; 16 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 8g Fat (80.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Shish Kebabs with Tahini Sauce - Lebanese Recipe By : EatingWell, May/June 2007 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves -- crushed 1/2 cup lemon juice 1/4 cup canola oil -- plus 1 tablespoon canola oil -- divided 1 teaspoon kosher salt 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground pepper 2 pounds sirloin steak -- trimmed and cut into 1-inch pieces 2 large onions -- each cut into 8 wedges Tahini Sauce (recipe follows or use bottled) 1. Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day. 2. Preheat grill to high. 3. Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with Tahini Sauce. Makes 8 servings. Active Time: 35 minutes. Total Time: 2 1/2 hours. Ease Of Preparation: Easy. Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 1 day. Equipment : Nine 12-inch skewers Source : EatingWell, May/June 2007. Formatted by Chupa Babi in MC: 05.21.07 Roasted and grilled meats are ubiquitous throughout the Middle East. This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well. Tuck the grilled chunks of meat and onion into warm whole- wheat pitas. Contributed to the FareShare Gazette by Chupa; 14 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 24g Fat (67.6% calories from fat); 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * Sizzling Garlic Shrimp Recipe By : Cook's Test Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds large shrimp, peeled and deveined Table salt and ground black pepper 1/4 cup extra-virgin olive oil 7 cloves garlic; 6 cloves sliced thin lengthwise, 1 clove minced 1 red bell pepper, seeded and diced 1/4 teaspoon red pepper flakes 1/4 cup dry sherry 2 tablespoons chopped fresh parsley leaves 2 tablespoons unsalted butter, softened 1 tablespoon fresh lemon juice Lemon wedges for serving 1. Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl. 2. Cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 to 4 minutes. Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes. Increase heat to high, add shrimp, and cook until edges turn pink, about 1 minute. Flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter. 3. Add minced garlic, parsley, butter, and lemon juice to skillet and simmer until thickened, about 1 minute. Adjust seasonings, pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges. Serve this dish with crusty bread and a salad. Test Kitchen Discoveries: Even though this garlicky dish could mask off flavors from subpar shrimp, that's no reason to buy an inferior product. Here's what we discovered about buying shrimp--an important consideration anytime you cook them. Because most shrimp is frozen directly after being caught and thawed shrimp start losing their flavor in just a couple of days, it's best to buy frozen shrimp. Large shrimp (21 to 25 per pound) usually yield the best combination of flavor, ease of preparation, and value (really big shrimp usually cost more). It's best not to buy cleaned and peeled shrimp. Commercially cleaned shrimp may have been treated with a chemical called tripolyphosphate, which aids in water retention and can give shrimp an off flavor. The extra moisture will be released during cooking, and the shrimp will steam rather than sauté. Contributed to the FareShare Gazette by Art; September 19, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 14g Fat (98.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Slow Cooker "Messa" Collards Recipe By : Fresh from the Vegetarian Slow Cooker by Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 small yellow onion -- chopped 1 large garlic clove -- minced 1 pound collard greens -- trimmed heavy stems, well washed and coarsely chopped 1 cup vegetable stock -- or water Salt and freshly ground pepper to taste 1 1/2 tablespoons cider vinegar or 1 teaspoon Liquid Smoke Pour oil into a 3 1/2- to 4-quart slow cooker. Set the heat on High, add the onion and garlic; cover and cook while you prep the remaining ingredients. Once prepped, add the collards and stock to the slow cooker and season with salt and pepper. Change the heat setting to Low; cover and cook for 6 hours, until the collards are tender. Just before serving, stir in the vinegar or Liquid Smoke. Serves 4 Description : "`2 pts" S(Formatted by Chupa Babi in MC): "03.15.07" Copyright : "2004" NOTES : Cooker Size: 3 1/2- to 4-quart. Cook Time: 6 hours. Setting: Low. Collard greens are popular in the southern states, where they are often cooked for hours on top of the stove. A slow cooker is just the thing to cook a 'messa' collards without standing over the pot. Wash the collards well to remove all traces of sand and grit. Liquid Smoke, available in supermarkets, add a nice depth of flavor to the collards. Contributed to the FareShare Gazette by Chupa; 6 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 5g Fat (34.6% calories from fat); 5g Protein; 16g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 430mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Curried Squash and Apple Soup Recipe By : Cooking Light, MARCH 2006 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fat-free, less-sodium broth 2 cups chopped onion -- (about 1 large) 2 teaspoons bottled minced garlic 1 1/2 teaspoons grated peeled fresh ginger 1 teaspoon salt 1 teaspoon red curry powder 1/2 teaspoon ground coriander 1/2 teaspoon freshly ground black pepper 2 pounds cubed peeled butternut squash - (3 cups) 2 medium apples -- cored, peeled and diced -- (1 pound, 2 cups) Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender. Place half of squash mixture in a blender and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture. Yields 8 servings (serving size: 1 cup). Source : Cooking Light, MARCH 2006. Formatted by Chupa Babi in MC: 07.01.07 Author Note: This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro. Chupa Note: add some rehydrated TVP or baked tofu squares or seitan to the last 20 minutes of cooking. We added: another large sweet onion, 2 more teaspoons minced garlic, 1 1/2 more teaspoons ginger and replaced the black pepper with 1 teaspoon red pepper flakes. Next time, double the curry powder too!!! Served with minced fresh bell peppers in green, red and yellow. Nice contrast with the soup. Contributed to the FareShare Gazette by Chupa; 30 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; trace Fat (4.6% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat. * Exported from MasterCook * Slow Cooker Pasta with Lamb Shanks in Beer and Tomato Sauce - 11 pts Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 4 lamb shanks -- trimmed of fat (about 5 pounds) 2 ribs celery -- to 3 ribs, sliced 1/3 inch thick 2 large carrots -- sliced 1/3-inch thick 4 cloves garlic -- sliced 1 cup dark beer -- or ale 1/4 cup tomato paste 29 ounces chopped tomatoes -- with juice (2 cans) 2 tablespoons fresh rosemary -- minced, or 2 t. dried rosemary crushed 2 teaspoons chopped fresh oregano -- or 3/4 t. dried oregano 1 teaspoon salt -- or more to taste 1/8 teaspoon freshly ground pepper -- or more to taste 1 pound pasta -- thick pasta in a chunky shape In a large skillet heat oil over medium-high heat and cook shanks until golden brown on all sides, 5 to 7 minutes in all. You may have to do this in batches. As they brown, transfer to a plate. Pour off all but about 1 T. of the oil. Add the celery, carrots, and garlic and cook, stirring a few times, until softened, about 5 minutes. Make a bed of the vegetables in the slow cooker and arrange the lamb on top. Add beer to skillet and bring to a boil, scraping up any browned bits stuck to the pan. Stir in tomato paste, chopped tomatoes with their liquid, herbs, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer for about 5 minutes. Pour sauce over lamb. Cover and cook on Low until the lamb is fork-tender, 7 to 8 hours. Preheat the oven to 375F and bring a large pot of salted water to a boil for pasta. With a slotted spoon or tongs, transfer shanks to a shallow baking dish and keep warm in the oven while you cook pasta and finish the sauce. Strain the sauce, reserving the solids. Remove as much fat as possible from the sauce, and pour it into a small saucepan. Stir in carrots and celery and bring sauce to a boil. Reduce the heat to medium-low, and simmer until the sauce thickens a bit, about 10 minutes. Cook the pasta, drain, and arrange on a warm platter, topped with the tomato sauce. Serve each diner pasta and sauce, topped with lamb. Serve hearty eaters and entire lamb shank; for smaller appetites, remove the meat from the bone in large chunks. Serves 4 to 6. Description: "11 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Copyright: "2005" NOTES : Low for 7 to 8 hours. Medium or Large, round or oval = 4 to 7 quart cookers. This flavorful dish is positively regal when served over thick, artisan-style pasta. Choose a chunky shape, such as rigatoni or penne, to catch the sauce. We have found the imported brands of dried pasta, such as De Cecco or Barilla, to be well worth searching out, especially when you have gone to the trouble of preparing a topper as delicious as this one. For this recipe, choose a dark beer or ale that is not too bitter. Contributed to the FareShare Gazette by Chupa; September 25, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 470 Calories; 10g Fat (19.3% calories from fat); 14g Protein; 82g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 574mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Slow Cooker Shredded Barbecue Chicken Recipe By : Southern Living Slow-Cooker Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken thighs without skin -- boned 1 tablespoon olive oil 1 cup ketchup 1/4 cup dark brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon yellow mustard 1 teaspoon ground red pepper 1/2 teaspoon garlic salt 6 hamburger buns, mixed grain Dill pickle slices Brown chicken 4 minutes on each side in 1 tablespoon hot oil in a large skillet over medium-high heat. Remove from heat and place in a 4-quart slow cooker. Combine ketchup and next 6 ingredients. Pour over chicken. Cover and cook on High 1 hour. Reduce heat to Low, and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce. Spoon mixture evenly onto buns and top with pickle slices. Makes 6 servings. Description : "6 pts" S(Formatted by Chupa Babi in MC): "02.13.07" Copyright : "2006" NOTES High for 1 hour; Low for 5 to 6 hours. 4-quart slow cookers. Spoon this saucy chicken over a crisp green salad or a baked potato instead of a bun, if you'd like. Contributed to the FareShare Gazette by Chupa; 15 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 8g Fat (22.9% calories from fat); 18g Protein; 40g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 957mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Turkey with Cranberry Merlot Sauce - 6 pts Recipe By : Sandra Lee Semi-Homemade Slow Cooker Recipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless skinless turkey breast 3/4 teaspoon garlic salt 1 cup frozen chopped onion 1 16 ounces whole cranberry sauce -- (1 can) 1 cup merlot -- or other red wine 1 packet peppercorn sauce mix -- (1 ounce mix) Sprinkle turkey wit garlic salt; set aside. Place onion in a 5 quart slow cooker. Place turkey on top. In a medium bowl, stir together cranberry sauce, wine, and peppercorn sauce mix. Pour over turkey. Cover and cook on Low heat setting for 4 to 6 hours. Slice turkey and serve with cooking juices. Makes 6 servings. Description: "6 pts" S(Formatted by Chupa Babi in MC): "02.14.07" Copyright: "2006" NOTES : Low for 4 to 6 hours. 5 quart cookers. Contributed to the FareShare Gazette by Chupa; September 29, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 1g Fat (3.6% calories from fat); 37g Protein; 30g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 352mg Sodium. Exchanges: 4 1/2 Lean Meat; 2 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Veal Stew Peperonata - 9 pts Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless veal stew meat -- or veal shoulder, trimmed of fat, cut into 2-inch chunks, and blotted dry 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil -- or as needed 1 medium yellow onion -- chopped 1 pound bell peppers -- any color, seeded and cut into 1-inch squares 2 cloves garlic -- minced 14 1/2 ounces imported Italian whole tomatoes -- drained and chopped (1 can) 1 cup water 2 tablespoons chopped fresh flat leaf parsley 1 tablespoon chopped fresh basil In a zippered-top plastic bag or a bowl, toss veal, in batches, with flour, salt, and pepper, shaking off any excess. In a large skillet, over medium-high heat, warm 1-1/2 T. of oil until very hot. Add half of veal and cook until browned on all sides, 4 to 5 minutes total. Transfer to slow cooker. Repeat with the remaining veal and oil. Add a more oil if needed; then add onion to skillet and cook, stirring, until softened, about 5 minutes; transfer to cooker. Add bell peppers and garlic to the skillet and cook, stirring, for 1 minute, then transfer to cooker. Add tomatoes and water to the crock. Cover and cook on Low for 7 hours. Stir in parsley and basil, cover and continue to cook on Low until the veal is tender enough to cut with a fork, another 30 minutes to 1 hour. Season to taste. Serves 4. Description: "9 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Copyright: "2005" NOTES : Low for 7 1/2 to 8 hours; herbs added during last 30 minutes to 1 hour of cooking. Large round or oval = 5 to 7 quart cookers. Because of the large amounts of bell peppers, this is a more assertive veal stew than most. Contributed to the FareShare Gazette by Chupa; September 20, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 10g Fat (57.9% calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Smoked Salmon Spread - Norwegian (Low Carb) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces smoked salmon 1 1/2 cups nonfat cottage cheese 3 tablespoons pepper-flavored vodka 2 tablespoons lemon juice 2 teaspoons Dijon mustard 1 teaspoon prepared horseradish Cut half of the salmon into chunks. Dice the remaining salmon. Place cottage cheese in a fine-mesh sieve and press on it to remove excess moisture. Transfer the cottage cheese to a food processor. Add the salmon chunks, vodka, lemon juice, mustard and horseradish. Process until smooth. Transfer the mixture to bowl and fold in the diced salmon. Refrigerate until chilled. Cover and refrigerate for up to 2 days. Makes about 2 cups ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes plus chilling time EASE OF PREPARATION: Easy Source: EatingWell, November/December 1992 Formatted by Chupa Babi in MC: 07.31.07 ChupaNote: makes a terrific pasta sauce as well. Add red pepper flakes when tossing with hot pasta. Or serve chilled as a pasta salad, with the addition of minced veggies (great way to empty out the fridge!) Plain vodka can be substituted for the pepper-flavored vodka, but season generously with cracked pepper. Serve on crostini with freshly cracked pepper. Contributed to the FareShare Gazette by Chupa; September 29, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sorrel Pesto for Pasta Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh sorrel -- coarsely chopped ribs removed 1/3 cup fresh parsley leaves, packed 2 garlic cloves -- roughly chopped 1/3 cup freshly grated parmesan 1/4 cup pine nuts 1/2 teaspoon salt 1/4 cup olive oil In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup. To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe. Source: "Recipecottage.com" S(Formatted by Chupa Babi in MC): "01.21.06" Yield: "1 cup" Contributed to the FareShare Gazette by Chupa; September 28, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * South African Fruit Chutney Recipe By : Afri Chef by Michael Tracey Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound brown sugar 1/2 pound dried pears 1/2 pound dried apricots 1/2 pound dates 1/2 pound dried apple rings 1/2 pound sultanas 4 cups water 1 garlic clove -- crushed 2 cups cider vinegar 1/2 teaspoon chili powder 1/2 teaspoon turmeric 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground ginger Chop all the dried fruit except the sultanas. Place the fruit and water into a large mixing bowl, cover and leave overnight. Do not drain the fruit. Add the remaining ingredients place in a heavy bottomed saucepan. Simmer over low heat, stirring constantly, until the sugar has dissolved. Bring to the boil and then lower the heat. Allow to simmer, uncovered, for approximately 1 1/2 hours or until thick. Stir occasionally. Pour the Chutney mixture into sterilized jars whilst still hot. Fill to 1/2 inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid because the action of the spices and vinegar will cause corrosion. Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use. Source : Afri Chef by Michael Tracey. Formatted by Chupa Babi: 03.11.06 This fruit chutney may be used in particular with curries but also with any dish, which has rice as an accompaniment. Can also be used to tasty up pasta dishes. If you've never tried Fruit Chutney and cheddar cheese as a sandwich combination you're in for a taste treat. Author Note: This easy South African Fruit Chutney recipe is one of the simplest I've come across, and is well worth the slight effort taken to prepare it. Contributed to the FareShare Gazette by Chupa; 7 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Black Bean Turkey Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 onion -- chopped 1 serrano pepper -- stemmed and minced 1 1/2 pounds ground turkey 6 ounces tomato paste 6 cups black beans -- cooked and drained 2 tablespoons chili powder 1/2 teaspoon dried oregano 1 tablespoon cumin 1 habanera chile -- stemmed, seeded and minced 28 ounces diced tomatoes 2 tablespoons blackstrap molasses 8 ounces blue corn tortilla chips -- finely crushed Preheat oven to 425F. In a large pot over medium flame, heat the oil. Add the onion, chiles and turkey, and sauté for 5 minutes. Stir in the tomato paste, and cook for 1 minute longer. Add remaining ingredients except chips, and stir well to combine. Cover, and cook over high heat for 5 minutes. Spoon mixture into a casserole dish, and bake in the oven for 20 minutes. Remove from oven, sprinkle crushed chips evenly over the top of the casserole, and serve. Description: "Zest Factor: Hot" Source: "Chile Pepper Magazine, October 2007" S(Formatted in MC By): "Art Guyer" Suggested Wine: When you turn up the spice, sometimes it's best to turn to sparkling wine. Contributed to the FareShare Gazette by Art; September 24, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1106 Calories; 19g Fat (15.3% calories from fat); 69g Protein; 170g Carbohydrate; 36g Dietary Fiber; 90mg Cholesterol; 573mg Sodium. Exchanges: 10 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Spanish-Style Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup extra virgin olive oil 3 big garlic cloves, cut into thin slivers -- (3 to 4) 1 teaspoon ground cumin, or to taste 1 teaspoon paprika, or to taste 2 pounds shrimp in the 15-to-20 per-pound range Salt and freshly ground black pepper 1/4 cup chopped fresh parsley 1. Combine the oil and garlic in a 10- or 12-inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle, then add the cumin and paprika. Stir, raise the heat to medium-high, and add the shrimp, along with some salt and pepper. 2. Cook, stirring occasionally, until the shrimp are all pink, no longer; you do not want to evaporate their liquid. Turn off the heat, add the parsley, and serve. Serves: 4 Time: 20 Minutes "Mark Bittman's Quick and Easy Recipes from The New York Times" Formatted by Chupa Babi in MC: 05.22.07 Author Note: Much of the flavor of shrimp can be lost in the cooking, especially when you’re grilling or broiling, which allows the juices exuded by the shrimp to escape. Far better at preserving the crustacean’s essence is cooking it in liquid, and among the best of those liquids is olive oil. This is not sautéing, but cooking the shrimp slowly in the oil, to tease out its liquids without evaporating them, so these juices combine with the oil to create an irresistible sauce. I usually peel shrimp before cooking, but in this instance the shrimp are better left unpeeled, for the simple reason that the shells contain as much flavor as the meat (maybe more), and you want that flavor in the sauce. The results are a little messier, and certainly more difficult to eat, but they are tastier — and the dish is easier to prepare. Contributed to the FareShare Gazette by Chupa; September 27, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 18g Fat (99.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Spice Hunter Asian Coleslaw Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cabbage, thinly sliced 1/2 pound Napa cabbage, thinly sliced 3 green onions, chopped 1 carrot, grated 1 cup cucumber, peeled & thinly sliced 1 cup red bell pepper, chopped 2 tablespoons Asian spice blend, or Old Bay Seasoning to taste 1/2 cup oil, or less 1/2 cup seasoned rice vinegar Combine cabbages, onions, carrot, cucumber, and bell pepper in a large bowl. Make coleslaw dressing by whisking together spice mix, oil and vinegar in a separate bowl. Pour dressing over vegetable mixture, toss, chill and serve. Serves: 6 - 8 side dishes Source: Adapted from The Spice Hunter recipe Formatted by Chupa Babi in MC: 07.09.07 ChupaNote: the original recipe called for a spice mix that I didn't have and I substitute Old Bay and an additional 1 teaspoon of red pepper flakes. Any off the shelf Asian spice blend would work also. If you don't have rice vinegar, try lime juice or a mix of lemon lime juice. Contributed to the FareShare Gazette by Chupa; September 27, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (3.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Spiced Potato Cakes - Algerian Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Mashed Potato 1 Tablespoon Paprika 2 Teaspoons Cumin 1 Pinch Cayenne Salt And Pepper -- To Taste 1 Bunch Cilantro -- Chopped 3 Medium Eggs Oil -- For Frying In a large bowl mix potatoes with the spices, cilantro, eggs and seasonings. Form mixture into patties. Cover and chill for 30 minutes. Heat a shallow layer of oil in a frying pan, add the cakes in batches and fry until crisp and brown on both sides. Drain on paper towels and serve. Serves 4 Author: adapted from North African Cooking by Hilaire Walden Source: World Hearth Circle of International Cooking Formatted by Chupa Babi in MC: 07.15.07 ChupaNote: you can avoid most of the fat in this dish by spraying a jelly roll pan with olive oil and baking at 375F until brown and crispy. Cut in squares and serve immediately. Contributed to the FareShare Gazette by Chupa; September 26, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 4g Fat (56.8% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

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