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FareShare Gazette Recipes -- January 2009 - S's

 

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Stir-Fried Vegetables

Strawberry Shortcakes with Mascarpone Cream

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* Exported from MasterCook *

Stir-Fried Vegetables

Recipe By : Cindy Winter-Hartley, Cary, NC
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-01 Jan 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium green bell peppers -- julienned
2 medium red bell peppers -- julienned
3 medium carrots -- julienned
2 cups broccoli florets
3 tablespoons vegetable oil
2 tablespoons light soy sauce
1 teaspoon ground ginger
6 green onions -- thinly sliced
2 tablespoons cornstarch
1 cup low-sodium chicken broth
1/4 cup cold water

In a large skillet or wok, saute the peppers, carrots and broccoli in oil
until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to
pan with onions. Cook and stir for 1 minute. Combine cornstarch, broth and
water until smooth; gradually stir into vegetables. Bring to a boil; cook
and stir for 2 minutes or until thickened.

Yields 4 servings.

Source: "Taste of Home Magazine February-March 1999, p. 16"
S(Mc Formatting by): "Bobbie"

NOTES. For a colorful nutritious blend of crisp-tender vegetables in a
mildly seasoned sauce try this recipe created by Cindy.

Bobbie's Note. This was delicious! It will go well with most every main
dish. I served with turkey and rice.

Contributed to the FareShare Gazette by Bobbie; 2 January 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 193 Calories; 11g Fat (47.6% calories from 
fat); 6g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 348mg Sodium. 
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 2 Fat.


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* Exported from MasterCook *

Strawberry Shortcakes with Mascarpone Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-01 Jan 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups all-purpose flour
3 teaspoons baking powder
3/8 teaspoon salt
3 tablespoons sugar
1 1/2 tablespoons poppy seeds -- optional
3 tablespoons butter -- cold
3/4 cup half and half
1 1/2 teaspoons vanilla extract
3/8 teaspoon almond extract
**Mascarpone Cream Filling**
12 ounces mascarpone cheese -- cold
1/4 cup light cream -- (half & half)
4 tablespoons powdered sugar -- or to taste

In a medium bowl, combine flour, baking powder, salt, sugar and poppy
seeds. Add butter and rub in to flour mixture, creating coarse crumbs.
In a small measuring cup, combine cream, vanilla extract and almond
extract.

Add to flour mixture and stir with a fork until a ball of dough forms. Add
an additional tablespoon of milk, if necessary.

Divide dough into six and place on a baking sheet. It is not crucial to
shape the dough but it's better if your shortcakes are on the round side,
for presentation.

Bake at 400F for 15-18 minutes, until lightly golden and somewhat firm to
the touch.

Allow to cool completely on a wire rack.

Mascarpone Cream Filling

Beat all the filling ingredients together with a whisk until soft peaks
form. If you want to make the filling sweeter, then add a bit more sugar.
You might have to add a little more cream to keep the filling from getting
too stiff.

My notes. I placed the shortcakes on parchment paper because I wondered if
the shortcakes because they contain sugar would stick to the ungreased
baking sheet. Also, dividing the dough in six makes very large biscuits. I
would suggest dividing the dough in eight.

I sliced fresh strawberries and added sugar and fresh blueberries earlier
in the day. I like to add either a splash of balsamic vinegar or a bit of
triple sec to the strawberries.

Contributed to the FareShare Gazette by Jennie; 30 January 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 510 Calories; 35g Fat (61.8% calories from 
fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 475mg 
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 6 1/2 Fat; 1 Other 
Carbohydrates.

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