Recipes Included On This Page Bacon, Mushroom & Potato Soup Baked Apples with Carrots Barley and Rice Pudding Best-Ever Hot Cocoa Mix Blue and Pear Salmon Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Bacon, Mushroom & Potato Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices lean bacon -- diced 10 brown mushrooms or two portabellas -- sliced 1 pound potatoes -- scrubbed and cut into chunks 1 onion -- diced 2 garlic cloves -- chopped 2 liters chicken broth -- (US quarts) Chopped parsley Smoked paprika In a pot, cook bacon, mushrooms, onion and garlic until onion is soft. Add broth, bring to boil; add potatoes and cook until potatoes are cooked then add parsley. Serve with a small salad and perhaps home made scones or tea biscuits. Marie made soda bread! Cheers, Doug in BC where it is mild and wet. Contributed to the FareShare Gazette by Doug; 14 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Baked Apples with Carrots Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces apple pie filling -- (1 can) 15 ounces sliced carrots -- (1 can) 1/2 stick butter -- (1/8 pound) 1/3 teaspoon cinnamon 1 teaspoon granulated sugar Preheat oven to 350 degrees F. Drain carrots. Mix carrots and apple pie filling together in an 8 x 8-inch baking dish. Melt butter and stir in cinnamon and sugar. Pour mixture on top of carrots and apples. Bake for 45 minutes. Serving Suggestion: This delicious recipe is terrific as is but is also delicious topped with whipped cream and/or vanilla ice cream. It tastes great warm or cold. Note: This recipe can serve double duty as a side dish. It is delicious paired with a holiday ham. Contributed to the FareShare Gazette by Art in response to a request; 17 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Barley and Rice Pudding Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked whole barley 1/2 cup cooked rice 1/4 cup cooked wild rice 1/4 cup Demerara sugar 1/2 teaspoon vanilla 1 tablespoon unsalted butter -- melted 3 eggs 4 cups milk 1 pinch nutmeg 1 pinch cinnamon 1 tablespoon lemon rind *Optional Ingredients* 1/4 cup raisins or sundried cranberries or cherries 1/4 cup slivered almonds Preheat oven to 350F. Butter a 2-quart casserole dish. Mix all the ingredients together and pour into the prepared casserole dish. Bake until golden brown, about 30 to 40 minutes. Makes 4 to 6 servings. Gail's notes and comments "Here is a traditional rice pudding recipe with whole barley and some wild rice added to it. Try it for breakfast or as a snack between meals. You'll notice that your metabolism is on a more even keel." "All foods produce energy but some foods produce energy that sustains your energy level for a longer period of time without 'crashing' your metabolism or creating hunger pangs. Whole grains contain higher levels of protein and fiber, which naturally have better nutrient values than grains that are processed or stripped of their bran." "Use whole barley (which is brown) rather than pearled barley (which is white). Whole barley has the bran and fiber intact. Barley is also high in selenium which is emerging as a nutrition powerhouse. Cook 1 part barley to 2 parts water, bring to a boil and simmer for 20 to 30 minutes, adding more water if required." "Use your favourite rice here, brown, jasmine, basmati." "Wild rice is high in protein and fiber. To cook wild rice add one part rice to 6 parts water. Bring to a boil and simmer for 30 to 45 minutes or until rice begins to curl. Drain excess water." 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. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 13g Fat (49.2% calories from fat); 11g Protein; 20g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 2 Fat. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Best-Ever Hot Cocoa Mix Recipe By : America's Test Kitchen Serving Size : 20 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups nonfat dry milk 2 cups confectioners' sugar 1 1/2 cups Dutch-processed cocoa powder 1 1/2 cups white chocolate chips 1/4 teaspoon salt Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows. Makes about 20 servings. Notes: Forget about the watery hot cocoa with dehydrated marshmallows you sipped as a kid -- this "instant" hot cocoa recipe is creamy, rich and big on chocolate flavor. Test Kitchen Discoveries: >Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water. >Confectioners' sugar works best in this recipe--it dissolves quickly and the cornstarch (an ingredient manufacturers add to the sugar to prevent clumping) helps thicken the cocoa. >White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights. Contributed to the FareShare Gazette by Art; 1 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 5g Fat (28.5% calories from fat); 8g Protein; 20g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 147mg Sodium. Exchanges: 0 Lean Meat; 1 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blue and Pear Salmon Recipe By : All you need is cheese; Winter 2009 Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 skinless salmon fillets [1 3/4 pound or 750 grams each] 3 bacon slices -- crumbled 1 onion -- chopped 2 garlic cloves -- pressed 2 pears -- peeled, cored and diced 125 milliliters white wine -- (1/2 cup) 60 milliliters maple syrup -- (1/4 cup) 15 milliliters chopped fresh savory -- (1 tablespoon) or 5 mL/1 teaspoon dried savory Salt and freshly ground pepper to taste 2 slices bread -- crumbled 120 grams Canadian Blue cheese -- sliced (4 ounces) [or your favourite blue cheese] Preheat the oven to 190C/375F. Cover a cookie sheet with baking parchment (this makes for the easiest cleanup and also helps when you want to remove the salmon from the sheet to a serving platter - if you don't have parchment I think you could grease a sheet of aluminum foil or even just grease the pan itself). In a skillet over medium-high heat, sauté the bacon, onion and garlic. Add the pears, wine, maple syrup and savory. Season generously with the salt and pepper; let simmer for 5 minutes then remove from the heat and add the crumbled bread to absorb the liquid. Place one of the salmon fillets on the prepared cookie sheet. Garnish with the pear preparation then add the cheese. Cover with the second piece of salmon and bake for 30 minutes. Cut and serve immediately with rice and some vegetables. Serves 8. Preparation time: 20 minutes. Cooking time: 35 minutes. Suggestions and tips: recipe can be prepared in advance and baked at the last minute. Cheese variations: for a milder taste, try with Canadian Aged Gouda, Mild or Aged Cheddar or slices of Brie. From All you need is cheese; Winter 2009. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 2g Fat (15.8% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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