Recipes Included On This Page Cabbage Salad (Hallie's) Capellini Sun-Dried Tomato Pomodoro Cincinnati Chili -- 2008 Cookie Cake Pie Curried Shrimp and Summer Vegetable Couscous Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cabbage Salad (Hallie's) Recipe By : Hallie Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small cabbage -- cored and sliced 1/2 cup chopped double-smoked bacon 1 cup blanched fresh peas Water -- just a bit 1 green onion -- sliced 2 small celery ribs -- thinly sliced *Dressing* 3/4 cup mayonnaise 1 tablespoon Dijon mustard Angostura bitters Salt and freshly ground black pepper -- to taste Firstly, this is a salad, not a cake, so you can adjust things to suit your own taste preferences. If you are serving more people than I was, adjust the quantities as necessary. Cut the half cabbage into 4 sections and slice them fairly thinly but not paper thin. Put this into a large bowl and set aside while you work with the rest of the ingredients. I cut three thin (again, not paper thin - but not thick either) slices about 3 inches (7 to 8 cm) long from a slab of good double-smoked bacon then cut them crosswise into little chunks. Use the good solid stuff with a nice smoky flavour, not the honey-smoked watery stuff, if at all possible. If the bacon has a rind, cut it off before you cut it into chunks. Fry the bacon for a little bit in a saucepan or sauté pan until some of the fat fries out and the rest is starting to look somewhat translucent. Don't frizzle it to hard bits - you want it cooked but still with a nice chewy texture. Remove the bacon from the pan. Add the peas to the same pan and immediately add a little bit of water or the peas will start to pop like popcorn and jump out at you (voice of experience here). Stir constantly. As soon as the peas turn a bright green and you can see they are starting to cook remove them. If fresh peas are not available use frozen ones, thawed, without any cooking. Add the peas and bacon to the cabbage. Slice the green onion, using both the green and white (or red if you are using a young red onion from the garden as I was) parts, very thinly; add to the cabbage. Slice the celery ribs (I used the small ribs near the center) very thinly and add. Toss all these ingredients together lightly until they are fairly evenly mixed. You can make the salad a few hours ahead to this point and keep refrigerated until you are ready to make the dressing, which you will do as close to serving time as possible. *Dressing* Put a couple of good-sized spoonfuls of mayonnaise into a small bowl. The amount you use should be to your own preference. I just wanted enough to lightly coat things but not enough to drown them. Stir in about a tablespoon of Dijon mustard and a few drops of Angostura bitters. Before you add the dressing, sprinkle the salad with salt and pepper to taste; mix well. Add the dressing and mix. Hallie's comment. I promised to bring the salad to a small impromptu neighbourhood wiener roast and since I had just purchased a cabbage from a local market gardener I opted for cabbage salad. I wanted to do something simple but a bit different and this is what I came up with. After being told I could bring that again any time I decided I would share it with you. Makes enough to serve 6 people who already have a hotdog, some potatoes with chili, braised zucchini slices and cherry tomatoes on their plates (and some chilled Alberta apple wine in their glasses). Recipe and MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 13 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 24g Fat (96.5% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 201mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Capellini Sun-Dried Tomato Pomodoro Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces dry angel hair pasta 1 tablespoon salt -- for pasta water 1/3 cup olive oil 6 garlic cloves -- minced 1/2 medium sweet onion -- diced 1/4 teaspoon crushed red pepper flakes 3 pounds plum tomatoes -- seeded and diced 8 ounces sun-dried tomato pesto 1/2 cup white wine 1/4 teaspoon salt -- or more to taste 1/2 teaspoon sugar -- or more to taste 1/4 teaspoon black pepper -- or more to taste 2 cups fresh basil leaves -- minced 1/2 cup fresh Parmesan cheese Start a pot of water to boil. Once your water starts boiling add salt and pasta. Cook until al dente, about 3-4 minutes. Once your noodles have finished cooking, drain and rinse with cold water to stop the cooking process. Make sure you strain as much water as possible from the noodles before continuing. While pasta is cooking, heat olive oil and add garlic, onion and red pepper flakes; cook until onion turns translucent. Add tomatoes, sun-dried tomato pesto, wine, salt, sugar and black pepper; heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. After the noodles have been rinsed and thoroughly drained, add them to your tomato sauce and gently stir to combine. Cook over medium heat until the noodles are warmed through. About 3-5 minutes. Transfer pasta and sauce to large bowl. Toss pasta gently with basil and Parmesan cheese. Serve immediately and pass additional Parmesan, if desired. Made by Art August 21, 2009 Note: Doris baked the Red Lobster's Cheddar Biscuits recipe I sent in previously. They were extremely close to the ones we had at the Red Lobster, and 6 of us went through 2 dozen of them before the night was over. Contributed to the FareShare Gazette by Art; 26 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 17g Fat (61.8% calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1249mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cincinnati Chili -- 2008 Recipe By : Art Guyer Through Years of Experimentation & Lots of Eating Serving Size : 25 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil -- divided 3 large sweet onions -- cleaned and chopped 1 whole garlic bulb -- cleaned and finely diced 2 large sweet red peppers -- cleaned and chopped 5 pounds ground venison -- with 30% ground pork 3 cans beef broth <LIQUIDS> 1/2 cup cider vinegar 16 ounces Salsa -- (medium hot) (1 jar) 6 pounds crushed tomatoes -- (6 lbs. plus) [large can] 6 cans black beans -- drained 6 pounds tomato sauce -- (6 lbs. plus) [large can] 2 small cans tomato paste 2 bottles beer -- dark beer preferred <SPICES> 3 tablespoons parsley 5 tablespoons ground cumin 2 tablespoons ground cinnamon 2 tablespoons basil 1 teaspoon cayenne -- level 4 tablespoons chili powder 2 tablespoons oregano 3 tablespoons garlic powder 1 tablespoon black pepper 1/4 cup cocoa powder 2 tablespoons sugar -- or Splenda 1 tablespoon smoked paprika <GARNISHES> 2 cups fresh cilantro -- washed and chopped 2 cups shredded cheese 2 cups sweet onions -- chopped You may substitute a low-fat content ground beef for the venison in this recipe. In a large heavy pan or pot, heat half of the olive oil. Add the onion, garlic and sweet peppers and sauté on medium heat until the onions begin to get translucent. Add the ground meat and break up quickly. Add beef broth and cook until meat is done. Stir frequently while cooking to break up the meat as fine as possible. In the mean time, heat up a Nesco 18-quart roaster or equivalent-sized pot. When the meat mixture is done, transfer it to the roaster or pot. Add the liquids, stir and cook for about 30 minutes. While this is cooking combine the spices in a separate bowl and mix thoroughly. Add at least a half a cup of the spices to the chili pot after the 30-minute cooking time. Stir it in well. Cook for another 30 minutes, taste them chili and add as much of the remaining spices you desire. Cook for another 30 minutes and reduce chili to a simmer. It can simmer now for up to another hour. Stir frequently and adjust seasoning during this last period. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Sprinkle fresh cilantro on top of chili in bowls when serving. Tortilla chips or browned chunks of Italian bread are also good on the side. The chili freezes well. 2008 Version Notes: This recipe is for a large number of servings, but can easily be cut down. In chili, proportions should be generally followed, but not necessarily precisely adhered to. I make up the spice blend ahead of time, making plenty and often it is enough to last through two chili makings! Copyright: "Art Guyer: 2008 Version" Contributed to the FareShare Gazette by Art; 31 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 4g Fat (11.2% calories from fat); 17g Protein; 58g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 1139mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cookie Cake Pie Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- A batch of cookie dough A single batch of cake batter A single pie crust Frosting for a birthday cake Prepare one batch of chocolate chip cookie dough. You can leave this in the fridge or to the side while you prepare the rest. Doris used the premade chocolate chip cookie dough you get in the grocery store coolers. Prepare a single pie crust and line it into a pie plate. Doris used the premade Pillsbury pie crusts, also found in grocery store coolers. Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Doris' was about 3/4 of an inch thick. Pre-heat the oven to 350F (180C). Let the cookie-filled pie crust rest for a bit while you mix up some birthday cake. Doris used yellow cake mix. Pour cake batter directly on top of the cookie dough until the pie crust is about 2/3 filled. The cake will rise, so you want to leave room for it. If you have left over batter, make a few cupcakes. Bake for about 30 minutes and start checking every 5 minutes to see if it is done. It took Doris' cake about 45 or 50 minutes to set up. Let cool; frost generously with buttercream frosting. Garnish as desired. Doris doubled this recipe and made two cake/pies. She used 9-inch cake pans instead of pie plates because they were deeper. She added peanut butter to one of the batches of icing. Miniature chocolate chip cookies were used to garnish the cakes. Photos of Doris' results are at: http://www.fareshare.net/cookie_cake_pie.html Contributed to the FareShare Gazette by Art; 4 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Curried Shrimp and Summer Vegetable Couscous Recipe By : Taste It - Associated Press Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1/2 cup chopped scallions 1/2 pound broccoli florets 1 small zucchini -- diced 1 small red pepper -- seeded and diced 2 1/2 teaspoons curry powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 14 1/2 ounce can reduced-sodium chicken broth 12 ounces uncooked medium shrimp -- peeled and deveined 10 ounces whole wheat couscous In a large skillet with a lid, heat the oil over Medium-High heat. Add scallions and cook, stirring, for 1 minute. Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Stir in the curry powder, salt and pepper. Add the chicken broth and increase heat to High. Cover and bring to a boil. Stir in the shrimp, then add the couscous and stir to combine. Remove the skillet from the heat, replace the cover and let stand for 5 minutes. Fluff with fork and serve. Makes 4 servings. Source: "Lansing State Journal, 6-24-09" S(Formatted by): "Bobbie" Notes. If shrimp doesn't suit your tastes, cooked chicken makes a good substitute. For a vegetarian variation, replace the chicken broth with vegetable broth and use diced extra-firm tofu instead of the shrimp Bobbie's Note. This was a delicious recipe. I made 1/2 of the recipe for 4 for the 2 of us. Contributed to the FareShare Gazette by Bobbie; 15 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 4g Fat (44.4% calories from fat); 3g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

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