Recipes Included On This Page S'mores Cookies Sesame Beef and Asparagus Salad Sesame Crusted Tuna Balls With Ginger Spinach Salad with Red Onion, Mushrooms and Cherry Tomatoes Strawberry Margarita Sorbet Super-size Sandwiches Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * S'mores Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter -- softened [2 sticks/1/2 pound] 3/4 cup packed brown sugar 1/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 3 cups rolled oats 1 cup chocolate chips 1 cup mini-marshmallows 2 cups coarsely crushed graham crackers [about 8 crackers] Heat the oven to 350 degrees F (180C). Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a large bowl, use an electric mixer on medium to beat together the butter and both sugars until creamy, about 4 minutes. With the mixer on low, one at a time add the eggs, beating gently until combined. Add the vanilla. Reduce the mixer to low, then add flour mixture. Mix in the oats, chocolate chips, marshmallows and graham crackers until just combined. Evenly space 6 rounded tablespoons of dough per baking sheet, leaving plenty of room between them. Bake the cookies for 10 to 12 minutes or until golden brown. Cool for 15 minutes on the baking sheets, then use a spatula to transfer the cookies to a wire rack to cool completely. Start to finish: 30 minutes. Makes 36 cookies. By The Associated Press; December 17, 2008. Contributed to the FareShare Gazette by Art; 18 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 8g Fat (45.7% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sesame Beef and Asparagus Salad Recipe By : Tamara Steeb, Issquah, Washington Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound top round steak 4 cups fresh asparagus -- in 2-inch pieces 3 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon rice wine vinegar 1/2 teaspoon grated ginger root Sesame seeds Lettuce leaves -- optional Broil steak to desired doneness. Cool and cut into thin diagonal strips. Cook asparagus in a small amount of water for 30-60 seconds. Drain and cool. Combine beef and asparagus. Blend soy sauce, oil, vinegar and ginger; pour over the beef and asparagus. Sprinkle with sesame seeds and toss lightly. Serve warm or at room temperature on lettuce leaves, if desired. Yields 6 servings. Source: "Quick Cooking Magazine, March/April '98, Bonus Recipe" S(MC formatting by): "Bobbie" NOTES. Recipe from Tamara Steeb, Issquah, Washington who says that this makes a nice light summertime meal. She serves it with rice and bread for guests. Bobbie's Note: We both enjoyed this a lot. I served it with melon and hot crusty rolls. Contributed to the FareShare Gazette by Bobbie; 3 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Sesame Crusted Tuna Balls With Ginger Recipe By : Gail Hall on CBC Radio Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh tuna -- minced [canned tuna will not work] 2 teaspoons minced red chili 2 tablespoons minced chives 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 teaspoons sesame oil 1 1/2 tablespoons grated fresh ginger 4 tablespoons black and white sesame seeds Canola oil for frying Toothpicks Combine the minced tuna, with the chili, chives, salt, pepper, sesame oil and ginger in a bowl; mix well. Place the sesame seeds on a plate. With wet hands, scoop 1 tablespoon of tuna mixture and roll it into a ball. Roll the tuna ball in the sesame seeds until well-coated on all sides. Repeat until mixture is used up. Heat oil and deep fry for 1 minute, turning constantly. Serve hot with toothpicks with an easy dip: mayo mixed with Wasabi. Yields 12 to 15 pieces. Notes. Fresh or frozen tuna is a must for this recipe; you can not use canned. Frozen tuna is usually not too difficult to come by these days if fresh is not available. I have bought it in Costco a few times. You can either mince it up very fine with a good knife or put it through a meat grinder. Gail suggests looking in an Asian grocery for black sesame seeds if you can't find them in your regular supermarket. She likes the mixture of black and white seeds for colour contrast but I would assume that if you absolutely can't find any black ones it would still taste great with just the white seeds. She also says that the red chili gives another colour dimension as do the green chives. Another comment she made was that you must use fresh ginger - not the powdered dry ginger. Her other comment was that when you make the wasabi mayonnaise mixture you should make a real point of tasting as you mix in the wasabi and keep in mind the people to whom you will be serving the dish, most particularly if you are using the wasabi in powder form rather than the paste. In fact, I would tend to make two dips - one stronger one (I love wasabi) and one with just a hint of it. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. www.cbc.ca/edmontonam/ Gail Hall is well known in Edmonton as a culinarian and food activist. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; 1g Fat (96.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. Back to Gail Hall Recipe Index Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Spinach Salad with Red Onion, Mushrooms and Cherry Tomatoes Recipe By : Gail Hall on CBC Radio Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups spinach leaves -- washed 1/2 cup thinly sliced red onion 1 cup sliced mushrooms 1 cup cherry tomatoes -- cut in half **Honey Dressing** [Yields 1 1/4 cup] 1/4 cup honey -- (liquid) 1/4 cup orange juice 1/4 cup balsamic vinegar 1/2 cup olive oil Lightly toss the salad ingredients in a bowl; drizzle the Honey Dressing over. In a small bowl whisk together honey, orange juice and vinegar first to ensure honey is dissolved. Slowly whisk in olive oil. Will keep for up to 2 weeks in the refrigerator. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. www.cbc.ca Gail Hall is well known in Edmonton as a culinarian and food activist. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 27g Fat (70.8% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Strawberry Margarita Sorbet Recipe By : Northwest Berry Cookbook by Kathleen Stang Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar -- (175 mL) 1/2 cup water -- (125 mL) 3 1/4 cups strawberries -- rinsed and hulled [800 mL] 1/4 cup fresh lime juice -- (50 mL) 1/4 cup tequila -- or rum (50 mL) 1 teaspoon Triple Sec -- optional (5 mL) Strawberry fans for garnish Lime slices for garnish Combine the sugar and 1/2 cup (125 mL) water in a saucepan. Bring to a boil, stirring occasionally until the sugar dissolves. Transfer to a 1- quart measure and cool completely. Pulse the strawberries in a food processor or blender until you have a smooth puree then add to the cooled sugar syrup. Add the lime juice, tequila or rum and, if desired, the Triple Sec; stir well. Chill thoroughly. Freeze in an ice-cream maker according to manufacturer's directions. If you don't have one you can still make this by pouring the mixture into trays, freeze for a while then remove and stir or beat the mixture to break up the crystals then freeze again. You can repeat this procedure a couple of times for a smoother end product. To serve, spoon into sherbet cups or stemmed glasses and garnish with strawberry fans and lime slices. Makes about 3 cups or 6 half-cup servings. From the Northwest Berry Cookbook by Kathleen Stang; 1998; Sasuatch Books, Seattle. ISBN 1-57061-112-2. MC format and metric conversion by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; trace Fat (1.9% calories from fat); 1g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Super-size Sandwiches Recipe By : Gonzo Serving Size : 30 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons instant yeast 1/4 cup warm water -- (110 F/about 43C) 1 1/2 cups buttermilk -- heated to lukewarm 1/4 cup sugar 1/2 cup butter -- melted 1 teaspoon salt 4 1/2 cups enriched all-purpose flour 1/2 teaspoon baking soda Dissolve yeast in warm water in small bowl. In a medium bowl, combine buttermilk, sugar, melted butter and salt. Sift flour and soda into a large bowl. Pour yeast mixture into buttermilk mixture, then add to flour. Mix well. Let stand 10 minutes. Preheat oven to 400 F (200C). (I have a heavy duty ABM that takes 4 cups of flour with no problem and I use it to knead/mix the dough, I just dump everything in and push the button.) Grease well two 9x13-inch pans. Divide the dough into 2 pieces and put one in each pan, spread evenly. Let stand 30 minutes or until risen nicely. Bake 30 minutes or until golden brown. I got roped into making 30 sandwiches for a Posada (Christmas Party) and I dreaded making all those little sandwiches. Then I came up with a brilliant idea, make 2 giant sandwiches and cut them at the party. So I took this recipe that I like for rolls and made 2 big flat loaves of bread, split it down the length, put the mustard, mayo and meat on and bingo ready to go. It looked really neat too, I have some special plates I made for 9x13-inch cakes (cut some wood and painted it). Save this in case you ever have to make sandwiches for a large group. Contributed to the FareShare Gazette by Gonzo; 17 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 3g Fat (72.6% calories from fat); trace Protein; 2g Carbohydrate; 0g Dietary Fiber; 9mg Cholesterol; 136mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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