Recipes Included On This Page Beef, Cabbage and Potato Casserole -- Socca Berry Trifle Black Bean & Corn Stew Bowl of Berries Breakfast Banana Split Brown Butter Spritz Cookies Buffalo-Style Snack Mix Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Beef, Cabbage and Potato Casserole -- Socca Recipe By : Sue Prescott Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 leaves fresh sage -- large ones 3 tablespoons fresh rosemary 6 garlic cloves -- plump 1/4 cup extra virgin olive oil -- plus more, if you need it 1 tablespoon kosher salt 1 pounds baking potatoes -- sliced 1/3" thick 2 pounds boneless chuck roast 2 tablespoons butter -- melted 1 head Savoy cabbage -- cored and sliced 1/2 inch thick -- (about 2) 1 1/3 cup white wine 1 cup water -- if you're cooking at altitude 8 ounces Fontina cheese -- grated; 2 cups Arrange a rack in the middle of the oven, and heat to 425F. Brush a 9x13 baking dish with olive oil. Using a food processor, mince the sage, rosemary, garlic, 1/4 cup of the olive oil and 1/2 teaspoon of the salt into a fine textured pestata. Put the potato slices in a large bowl, sprinkle on top 1/2 teaspoon salt and 1 tablespoon of the pestata; if you need more fluid, use some more olive oil. Toss well to coat the slices with the seasonings. Arrange the potato slices in a single layer on the bottom of the baking dish. With a sharp knife, slice the beef across the grain into 3/4-inch thick slices - if using a top blade roast, slice it crosswise. As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1/2 teaspoon of salt and 1 tablespoon of the pestata; if you need more fluid, use some more olive oil. Distribute all the beef slices, in a single layer, over the potatoes. Drizzle the butter over the meat. Toss the cabbage with the remaining pestata and spread over the beef. Stir the wine and water together and pour all over the cabbage shreds. Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven and bake about 2 1/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed. Remove the foil and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan). Bake another 15 to 20 minutes, until the fontina has melted, bubbled and browned into a crusty topping. Let the casserole rest for 10 minutes. Set the roasting pan on a trivet at the table, and serve family style, spooned onto dinner plates. NOTES: This is based on a recipe from Lidia Cooks from the Heart of Italy (page 85?), by Lidia Bastianich. When I made it, I used Gruyere instead of fontina. Rating: 5 Course: Main Cooking Method: Baked Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 12 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 19g Fat (66.3% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 970mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat. Back to Recipe List * Exported from MasterCook * Berry Trifle Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/3 cup cornstarch 3 cups skim milk 2 egg yolks, slightly beaten 1 tsp vanilla extract 1 (10-3/4-ounce) frozen, reduced-fat pound cake, thawed 1/4 cup seedless raspberry jam 1/3 cup orange liqueur, OR orange juice 2 pints raspberries, sliced strawberries OR blueberries, divided 1 (8-ounce) container frozen fat-free whipped topping, thawed 2 Tbsp sliced almonds, toasted In a medium saucepan, stir together the sugar and cornstarch. Gradually add the milk, stirring until smooth. Stir in the beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat, boil gently for 2 minutes, remove from the heat. Transfer to a bowl, stir in the vanilla, and refrigerate until chilled. Cut the pound cake into 1-inch slices. Arrange half of the slices on bottom of a trifle bowl or a deep glass bowl. Spread the raspberry jam over the slices and drizzle with the orange liqueur. Layer with half the berries, half the chilled custard and half the whipped topping. Repeat the layers with the remaining ingredients, beginning with the pound cake and ending with the whipped topping. Top with the toasted almonds. Makes 16 Servings. Note: Nutritional analysis is calculated using homemade custard. With layers of cake, custard, and berries, enhanced with a hint of orange and combined in a magnificent presentation, this trifle is a winner! Holly is partial to homemade custard, but instant vanilla pudding may be substituted for a speedy version. Make ahead and refrigerate until serving. Recipe from Holly Clegg's Trim & Terrific® Home Entertaining the Easy Way, ©2003 by Holly Clegg, www.hollyclegg.com Contributed to the FareShare Gazette by Marilyn; 22 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; trace Fat (1.5% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Black Bean & Corn Stew Recipe By : Waynesboro Record Herald Food Serving Size : 14 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry sherry or apple juice 1 tablespoon olive oil 2 cups chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1/2 cup chopped red pepper 4 cups black beans, cooked (or 3 cans, drained) 2 cups corn kernels, fresh or frozen 2 cups vegetable stock or water 2 tablespoons minced garlic 1 cup chopped tomatoes 2 teaspoons cumin 4 teaspoons chili powder 1/2 teaspoon oregano 2 tablespoons honey 2 tablespoons tomato paste In large pot, on medium-high heat, combine oil and sherry (or apple juice). When hot, add onions. Sauté, stirring until soft, not brown. Add celery, carrot and red pepper. Sauté 5 more minutes. Add remaining ingredients. Boil. Lower heat and simmer 15 minutes. Before serving, puree 1 cup of stew in blender. Add back to pot and stir in for thickening. Serve with crushed tortilla chips on top. Makes about 10 to 14 servings. Kathy Koller of Brimfield shares one of her favorite vegetarian recipes. Contributed to the FareShare Gazette by Art; 1 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 1g Fat (26.6% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Bowl of Berries Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound strawberries, stems removed and sliced 1 pound blueberries 1/2 cup confectioners' sugar 1 medium orange, squeezed (approx 1/3 cup juice) 1/2 lemon, squeezed (approx 1 1/2 Tbsp juice) In a serving bowl, toss together the strawberries and blueberries. In another small bowl, mix together the confectioners' sugar, orange juice, and lemon juice, stirring until the sugar dissolves. Pour over the fruit and gently toss to combine. Makes 8 Servings. "Fresh berries are best when they're available, but other fruits may be substituted." Recipe from Holly Clegg's Trim&Terrific® Home Entertaining The Easy Way, ©2003 by Holly Clegg, www.hollyclegg.com Contributed to the FareShare Gazette by Marilyn; 19 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (5.5% calories from fat); trace Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit. Back to Recipe List * Exported from MasterCook * Breakfast Banana Split Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium ripe banana, peeled and cut in half lengthwise 1/2 cup nonfat cottage cheese 1 medium navel orange, peeled and sectioned 1/2 cup fresh raspberries Place 1 banana half in each of 2 shallow soup bowls or banana split dishes. Top each banana with 1/4 cup of cottage cheese. Arrange the orange sections over and around the cottage cheese. Purée the raspberries in a food processor or blender until smooth. Drizzle over the fruit and cottage cheese. Serve at once. Makes 2 Servings. Tip: To keep breakfast preparation to a minimum, section the orange and purée the raspberries the night before, and store in the refrigerator until ready to use. "Wake up to a healthy version of everyone's favorite soda fountain specialty. Protein-rich cottage cheese is substituted for the ice cream and a naturally sweet syrup of puréed raspberries stand in for the chocolate sauce. Recipe from The Joslin Diabetes Quick and Easy Cookbook, ©1998 by Frances Towner Giedt, Bonnie Polin, PhD, and the Joslin Diabetes Center. Reprinted from the Cinnamon Hearts website." Contributed to the FareShare Gazette by Marilyn; 17 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; trace Fat (2.9% calories from fat); 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 150mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit. Back to Recipe List * Exported from MasterCook * Brown Butter Spritz Cookies - CW 12/08 Recipe By : Deirdre Dee Cox Serving Size : 36 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- cubed, plus 2 tablespoons butter -- cubed 1 1/4 cups confectioners' sugar -- divided 1 egg 1 egg yolk 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 cup maple syrup 36 Servings Prep: 50 min. + chilling Bake: 10 min./batch + cooling In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour. Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth. Beat in the egg, yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined baking sheets. Bake at 375F for 8-9 minutes or until set (do not brown). Remove to wire racks to cool. In a small heavy saucepan, bring syrup to a boil. Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy. Beat in syrup mixture until smooth. Spread 1 teaspoon of filling over the bottom of half of the cookies. Top with remaining cookies. Yields about 3 dozen. Browned-Butter Sandwich Spritz published in Country Woman December/January 2008, p29 This came in 4th in the Country Woman magazine Cookie contest. Description: "A heavenly sweet maple filling makes these scrumptious spritz cookies a little different. You can count on them to come out buttery and tender. They're almost too pretty to eat." Source: "http://www.tasteofhome.com/recipes/Browned-Butter-Sandwich-Spritz" S(scanned & formatted by): "Deirdre Dee (zosha) March 2010" Copyright: "Country Woman magazine 12/01 2009" Contributed to the FareShare Gazette by Deirdre; 3 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 6g Fat (57.6% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Buffalo-Style Snack Mix Recipe By : Deirdre Dee Cox Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 quarts popcorn -- popped & divided 2 cups corn chips 1 cup dry roasted peanuts 1/4 cup butter -- cubed 2 tablespoons Louisiana-style hot sauce 1 teaspoon celery seed In a large bowl, combine 2 cups popcorn, corn chips and peanuts. In a small saucepan, melt butter, add hot sauce and celery seed. Remove from the heat. Pour over popcorn mixture and toss to coat. Transfer to a greased 15x10x1-inch baking pan. Bake at 350 degrees F for 10-15 minutes or until crisp. Place in a large bowl; add remaining popcorn and toss to coat. Store in an airtight container. Description: "Corn chips & peanuts are a fun way to dress up ordinary popcorn. The hot sauce adds a bit of kick that no one can resist." Source: "Taste of Home Holiday & Celebrations 2008 page 87" Yield: "2 1/2 quarts" Contributed to the FareShare Gazette by Deirdre; 24 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 10g Fat (65.2% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat.

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