Recipes Included On This Page Tamale Pie en Casserole Triple Chocolate Cheesecake Tuna and Apple Sandwich (for 1) Turkish Red Lentil and Grains Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Tamale Pie en Casserole Recipe By : 300 Sugar Saving Recipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow corn meal 6 cups boiling water 1 teaspoon salt 1 medium onion 2 tablespoons fat -- or cooking oil 2 cups chopped beef -- or ground beef 2 cups tomatoes 2 pimentos Cayenne -- to taste Cook the corn meal, water and salt as you would for mush, for about 30 minutes. Chop the onion and fry in the fat or oil until lightly browned. Add the meat and fry until the red colour disappears. Add the tomatoes, pimentos and cayenne. Line an oiled oven-proof casserole dish with some of the cooked corn meal mush; put the meat mixture in the center and cover with the rest of the mush. Bake in a moderate (350F/180C) oven for two to 2 1/2 hours. Serves 6. From 300 Sugar Saving Recipes by Harriet H. Hester, Home Adviser, Radio Station WLS, Chicago; 1942. MC format by Hallie. Untried. Hallie's notes. I would guess you could use chopped fresh tomatoes or chopped canned tomatoes for this recipe. As far as the pimentos are concerned I think chopped fresh red (or maybe even green ones) sweet bell peppers could be used if they are readily available. This recipe comes from an old cookbook that Doug very kindly sent to me. It was meant to help people plan meals, most particularly using ingredients that were scarce and/or expensive during WW2. Obviously many would substitute some of the things, such as vegetable oil for the fat in this recipe, in accordance with today's ideas of using healthier methods and ingredients. Contributed to the FareShare Gazette by Hallie; 28 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 4g Fat (66.6% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 368mg Sodium. Exchanges: 1 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Triple Chocolate Cheesecake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams plain chocolate biscuits -- (7 ounces) 80 grams butter -- melted 1/3 cup cold tap water 5 teaspoons gelatine -- (gelatin) 500 grams cream cheese -- softened [about 1 pound] 1/2 cup icing sugar 1/2 cup milk 150 grams white chocolate -- melted [a little over 5 ounces] 150 grams dark chocolate -- melted [a little over 5 ounces] 1 1/2 cups thickened cream -- whipped 100 grams milk chocolate -- grated [a little less than 4 ounces] Cocoa powder -- to serve 1. Grease and line a 24cm (10-inch) (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm. 2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes. 3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls. 4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other. 5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture. 6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight. 7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve. Contributed to the FareShare Gazette by Jurie; 19 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Tuna and Apple Sandwich (for 1) Recipe By : Gail Hall Serving Size : 1 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tuna [equivalent to 1/2 a can of solid white tuna packed in water] 1/8 cup finely diced green onions and celery 1/8 cup medium-diced apple -- (skin on, core removed) 1 tablespoon mayonnaise -- (1 to 2 tablespoons) 1 pinch sea salt 1 pinch freshly ground black pepper Leaf lettuce 2 slices Omega bread with lemon rind -- (Bon Ton Bakery) 1/2 teaspoon mayonnaise In a bowl mix tuna, diced green onion and celery, diced apple, 2 tablespoons mayonnaise, sea salt and black pepper. Spread 2 teaspoons of mayonnaise on both slices of bread. Place tuna salad on one slice of bread, cover with lettuce and bread and cut in half. The tuna sandwiches are a combination of tuna and apple mixed with a bit of mayo, served on grainy, wholesome breads. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. 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. Hallie's comment. The bread Gail used is the product of an Edmonton bakery and any good, preferably whole-grain, bread can be used instead. Gail is a firm believer in using local products whenever possible. Contributed to the FareShare Gazette by Hallie; 29 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 19g Fat (61.1% calories from fat); 28g Protein; trace Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 255mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Fat. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Turkish Red Lentil and Grains Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red lentils 1/4 cup bulgur 1/4 cup uncooked rice 2 tablespoons olive oil 1 onion -- chopped 2 garlic cloves -- chopped 15 ounces diced tomatoes with juice -- (1 can) 2 tablespoons tomato paste 4 cups vegetable stock 1 teaspoon paprika 1/2 teaspoon cayenne 1 tablespoon dried mint 2 tablespoons butter -- or olive oil 1 teaspoon dried mint Sauté the onion in the olive oil until translucent. Add the garlic and sauté one minute more. Add the rest of the ingredients except for the butter and one teaspoon dried mint. Bring to boil and lower to simmer. Allow to simmer for 30 minutes, stirring occasionally. Use an immersion blender to puree the soup slightly or put a cup or two into a blender. To serve, melt the butter and add the mint. Drizzle on top of soup. Description. "This is a satisfying soup with unusual flavours. The bulgur and the rice add a lovely texture to the soup." S(Internet Address): "http://www.recipezaar.com/" Contributed to the FareShare Gazette by Carolyn; 8 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 325 Calories; 17g Fat (45.0% calories from fat); 8g Protein; 38g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 1752mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat.

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