Recipes Included On This Page Baked Savoury Roll with Onion Sauce - Irish Banana Liqueur Bananas -- Information Breakfast Burritos Buffalo Chicken Wings -- Tasty Butternut Squash Risotto Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Savoury Roll with Onion Sauce - Irish Recipe By :Vegetarian Society of Ireland Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baked Savoury Roll: 1/4 small cabbage 1 ounce nuts 2 medium carrots 1 teaspoon mixed herbs 1 leek 1 teaspoon yeast extract -- (e.g. Vecon or Marmite) 4 mushrooms 1 teaspoon cornflour 1 onion 8 ounces vegetarian short crust pastry 2 tablespoons vegetable oil Onion Sauce: 1/2 pint soya milk 1 ounce flour 1 ounce vegetarian margarine 1/2 small onion -- chopped finely and sautéed Savoury Roll: Chop or mince the vegetables finely; grate the nuts. Heat the oil and cook the onion for 2-3 minutes. Add the remaining vegetables and cook for another 3-4 minutes. Take off the heat and add the nuts, herbs, yeast extract and cornflour. Mix well and leave to cool. Roll the pastry into a large square approximately 1/8-inch thick. Spread the vegetable mixture evenly to 1/2 inch from edge. Dampen the edges and roll up firmly. Press down the edges. Bake in a hot oven (200C / 400F / gas mark 6) for 30 minutes. Serve with onion sauce. Onion Sauce: Melt the margarine, add the flour and cook for 2-3 minutes. Add the soya milk and stir well to prevent lumps. Bring to the boil and simmer for 5 minutes, then add the onion and serve. Serves 4 Cuisine: "Irish" Source: "Vegetarian Society of Ireland" S(Formatted by Chupa Babi): "Sept 2009" Yield: "1 roll" Contributed to the FareShare Gazette by Chupa; 6 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 11g Fat (53.3% calories from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Banana Liqueur Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium bananas 1 teaspoon vanilla extract 3 cups vodka 1 cup sugar syrup -- cooled The tastiest bananas will have a bright yellow peel and no discolored areas which indicate a bruise. Never refrigerate unripened bananas. Mash peeled bananas and add to vodka, cooled sugar syrup and vanilla extract. Shake gently and let sit one week. Strain and filter. Let sit longer for additional flavoring, but may be used at the end of the week. Experiment with cinnamon or nutmeg. Yield: 1 quart Container: Wide mouth quart jar Contributed to the FareShare Gazette by Art; 20 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Bananas -- Information Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) A professor at CCNY for a physiological psych class told his class about bananas. He said the expression "going bananas" is from the effects of bananas on the brain. Read on: Never, put your banana in the refrigerator!!! Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier. PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood. Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia. Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke. Brain Power: 200 students at a Twickenham (Middlesex) school in England were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert. Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives. Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system. Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief. Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness. Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation. Nerves: Bananas are high in B vitamins that help calm the nervous system. Overweight: Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady. Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach. Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature. Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan. Smoking & Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal. Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack. Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%! Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape! Nutrition: Banana, raw, edible parts Nutritional value per 100g (3.5 oz) Energy 90 kcal, 370 kJ Carbohydrates 22.84 g - Sugars 12.23 g - Dietary fiber 2.6 g Fat 0.33 g Protein 1.09 g Vitamin A equiv. 3 µg Thiamine (Vit. B1) 0.031 mg Riboflavin (Vit. B2) 0.073 mg Niacin (Vit. B3) 0.665 mg Pantothenic acid (B5) 0.334 mg Vitamin B6 0.367 mg Folate (Vit. B9) 20 µg Vitamin C 8.7 mg Calcium 5 mg Iron 0.26 mg Magnesium 27 mg Phosphorus 22 mg Potassium 358 mg Zinc 0.15 mg One banana is 100­150 g. So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe it's time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!" Kingdom: Plantae Family: Musaceae Genus: Musa Contributed to the FareShare Gazette by Art; 15 October 2009. www.fareshare.net ======= I love it when a post stimulates a thread! I should have expected the statement, "Never, put your banana in the refrigerator!!!" would elicit some questions. And I should have researched the statement before I posted it. My Bad! So here is what I have found: From Colorado State University Extension Service: "Bananas: Avoid grayish-yellow fruit that indicates a chilling injury; a banana with this coloring may never ripen correctly. Ripen at room temperature and refrigerate when the banana reaches the stage of ripeness that you prefer. The skin will darken in the refrigerator, but the fruit will not." In other words, the banana won't ripen in the refrigerator. However, if it has reached a nice, ripe stage, the ripening process can be delayed if it is refrigerated. The skin will darken -- but it won't become poisonous or toxic. Chiquita and other informative websites confirm this: To slow the ripening process once bananas reach your preferred ripeness, put them in the refrigerator. The skin may turn dark, but the fruit will be just right, firm and delicious, for several days. Back in 1940s, consumers would typically bring home green bananas and put them in the refrigerator which kept them from ripening properly. That is when Chiquita created a jingle advising against refrigeration. The peels will change to a dark color that might be unappetizing, but the fruit inside will stay fresh for up to 2 weeks. Some other guidance: Leave your bananas in a closed paper bag at room temperature if they are not yet ripe. You can place an apple in the bag to speed ripening. The apple gives off ethylene gas, which causes fruit to ripen. Once bananas become ripe - that is, yellow in color, speckled with a bit of brown - put them in your refrigerator, preferably at a temperature of about 50F (10C). You can store them this way for up to 2 weeks. Green bananas simply will not ripen properly in the refrigerator and bringing refrigerated bananas back to room temperature will not reverse the process. Other banana thoughts: Once cut, sprinkle bananas with citrus juice to stop them from browning too quickly. You can also peel bananas, cut them in chunks, freeze them and eat them as a frozen treat, reminiscent of ice cream. You can also take those frozen chunks and make a very creamy smoothie using fat free rice milk or soy milk and a little flavoring. Contributed to the FareShare Gazette by Art; 19 October 2009. www.fareshare.net ======= Thanks to Art for all the info on bananas. One last tip, be sure to wash them with a good non-toxic cleaner, like Simple Green, or Bio-Green. You never know where the hands have been before they handled your bananas. Contributed to the FareShare Gazette by Lois; 17 October 2009. www.fareshare.net ======= ---> For some additional information please check out FareShare Fun Facts on our website for the piece that was in the Gazette on 16 December 2007, at http://www.fareshare.net/foodtips.html#6 H. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Breakfast Burritos Recipe By : Colorado Dietetic Association Serving Size : 20 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 medium onion -- chopped 2 pounds frozen O'Brien potatoes -- one large bag 8 eggs -- beaten 4 egg whites 1/2 cup skim milk 7 ounces canned chopped green chilies -- one large can 1 cup salsa 20 flour tortillas -- warmed Salsa -- for serving; optional In a large nonstick skillet, heat oil. Add onion and cook 3 to 4 minutes or until soft. Add potatoes and continue to cook until potatoes begin to brown, stirring frequently. In a large bowl, whisk together the eggs, egg whites and milk; pour over browned potatoes. Stir in green chilies and scramble until eggs are cooked. Assemble by spooning about 1/3 cup egg mixture onto warm tortilla, spoon salsa over the eggs and roll into a burrito. To freeze, wrap each burrito in foil and place in a freezer bag. To warm when frozen, wrap in paper towel and microwave at 50% power for 3 minutes. Notes: "A quick breakfast when you're running late--keep your freezer stocked with these." "When buying flour tortillas, check the ingredient list and choose ones that contain vegetable oil, a polyunsaturated fat, rather than those made with lard, a saturated fat. Also, look for whole wheat tortillas, available in most grocery stores." Publication: Simply Colorado Page: 41 Contributed to the FareShare Gazette by Sue; 31 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 8g Fat (25.4% calories from fat); 10g Protein; 42g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 443mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Buffalo Chicken Wings -- Tasty Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 chicken wings -- about 2 pounds 2 tablespoons butter or margarine 1/2 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup barbecue sauce 1 tablespoon red pepper sauce 1/2 teaspoon Cajon seasoning 1/4 teaspoon ground cumin 8 ounces blue cheese salad dressing -- if desired (1 bottle) Celery, carrot, and zucchini sticks 1. Cut each wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard. 2. Heat oven to 425 degrees F. Melt butter in rectangular pan, 13 x 9 x 2-inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place in pan. 3. Bake uncovered 20 minutes; turn chicken. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin in medium bowl. Pour over chicken; toss until evenly coated with sauce. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside, and juice is no longer pink when centers of thickest pieces are cut. 4. Serve with dressing and celery sticks. Yields 24 Appetizers Description: "Mmm-mmm, finger-licken', mouthwatering good!" Source: "Betty Crocker #157, "Holiday Appetizers" December 1999, p. 51" S(MC formatting by): "Kayla, augmented by Bobbie Start to Finish Time: "0:52" T(Baking Time): "0:32" Notes : Did You Know? The original chicken wings were first served at the anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing. Bobbie's Note: I made 1/2 of this recipe for a main dish using drumettes only. They were delicious. I use Ranch dressing. I served them with wet washcloths. Contributed to the FareShare Gazette by Bobbie; 26 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 10g Fat (75.8% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 260mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Butternut Squash Risotto Recipe By : Ina Garten adapted by Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- about 2 pounds 3 tablespoons olive oil Salt and freshly ground black pepper 6 cups chicken stock 1/4 pound butter -- (1 stick) 1/4 pound bacon -- diced 1/2 medium sweet onion 2 cups Arborio rice 1 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan 1/4 cup chives -- chopped Preheat the oven to 400F. Peel and seed the butternut squash; cut into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan lined with foil and toss it with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for about 30 minutes, tossing once, until very tender but not mushy. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the bacon and onions on medium-low heat for 10 minutes, until the onions are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 ladles of stock to the rice plus the saffron, 1 teaspoon salt and 1/2 teaspoon pepper. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 1 ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well, top with chives and serve. Contributed to the FareShare Gazette by Art; 24 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 532 Calories; 24g Fat (42.0% calories from fat); 11g Protein; 64g Carbohydrate; 4g Dietary Fiber; 43mg Cholesterol; 1973mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat.

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