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FareShare Gazette Recipes -- April 2010 - S's
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* Exported from MasterCook * Smoked Salmon, Anchovy and Red Pepper Toasts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice wholegrain toast bread Olive oil 100 grams smoked salmon [a little over 3 ounces] 4 fresh anchovies marinated in vinegar 1 red piquillo pepper -- (canned and drained), cut into 4 strips 3 tablespoons olive oil 1 tablespoon white wine vinegar 10 black olives -- stoned and finely chopped 1. Toast the bread and rub with olive oil. Cover with smoked salmon and cut in 4 fingers. 2. Place 1 anchovy on each finger and cover with pepper strip. 3. Make a sauce: mix together 3 tablespoons olive oil, white wine vinegar and chopped olives. 4. Drizzle each tapa with sauce and serve. Contributed to the FareShare Gazette by Natalia; 27 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 12g Fat (83.4% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 292mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sourdough Blackberry Spice Cake Recipe By : Deirdre Dee Cox Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 2 sticks butter -- (1 cup) softened 1 1/2 cup sugar 3 large eggs -- beaten 1 5/8 cups flour 6 tablespoons cornstarch 3/4 cup instant nonfat dry milk 1/2 cup chopped or ground walnuts 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon ginger 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups sourdough starter 1 1/2 cups blackberry jam -- (12 oz jar) 1 teaspoon black walnut extract 1/2 cup chopped or ground walnuts for garnish Fluffy White Frosting 3/4 cup sugar 1/3 cup light corn syrup 3 tablespoons water 3 egg whites -- (1/3 cup) 1/2 teaspoon lemon or black walnut extract Basic Sourdough Starter 2 cups flour 3 tablespoons sugar 1 tablespoon yeast -- (1 packet) 2 cups warm water -- (105 degrees F) "I won 4th place at the Wisconsin State Fair awhile ago with this. I used the fluffy white frosting due to extreme heat & humidity, but in cooler weather caramel frosting is nice as well. This was originally a buttermilk recipe that I adapted. Be sure to use a sweet sourdough (no older than 1 week) otherwise it is awfully tangy." Preparation time 25 minutes (does not include sourdough starter prep) Cooking time: 35 minutes 12 servings Cake 1. Heat oven to 350 degrees F. Beat butter and sugar until well mixed. Add eggs, one at a time, beating well after each addition. 2. Stir together flour, dry milk, cornstarch, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. =Alternately add flour mixture with sourdough starter to butter mixture, beating well after each addition, beginning and ending with flour. = Beat in jam. = Stir in nuts by hand. 3. Pour batter evenly into three greased and floured 9-inch round cake tins. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely. Frost and fill. Frosting: Combine sugar, syrup and water in small heavy saucepan. Stir and heat to boiling over medium heat. Boil, without stirring, until mixture reaches 240 degrees F. on candy thermometer (soft ball stage). As syrup boils, beat egg whites until stiff. Pour hot syrup very slowly into egg whites, beating constantly. Add extract and beat several minutes or until stiff and cool. Makes enough for an 8- or 9-inch layer cake. Cook's Notes: can be baked in an 8- or 9-inch springform tin but it will take about 1 hour to bake. This is also excellent with cream cheese icing or a boiling caramel frosting. Sourdough Starter: Mix everything together in a plastic or glass bowl. Beat with a wood or plastic spoon. Fermentation will dissolve small lumps. Cover bowl with a lid or a cloth. Set in a warm place with no drafts. Stir several times each day. Let ferment for 2 to 3 days. Refrigerate in plastic container with air holes punched in lid. Replenish every 7-10 days with equal amounts of flour and warm water. After replenishing, let stand at room temperature overnight before putting back in the refrigerator. If a clear liquid forms on top, stir back into starter. Basic recipe makes 4 cups of starter. Contributed to the FareShare Gazette by Deirdre; 12 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 595 Calories; 17g Fat (25.2% calories from fat); 7g Protein; 107g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 464mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 5 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Soy Oat Patties Recipe By : Country Kitchen Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soaked soy beans 1/2 cup water -- (approximately) 2 tablespoons nutritional yeast Garlic powder -- (a 'speck') Parsley Italian seasoning Salt 2/3 cup chopped onion 1/2 cup chopped celery 5/8 cup rolled oats Combine all ingredients except rolled oats, onion and celery in blender. Place in bowl. Add remaining ingredients; let stand 10 minutes to absorb moisture. Drop on greased pan as patties. Bake at 350F for about 1/2 hour; turn so both sides are browned. Serve with tomato sauce. From Country Kitchen, compiled by Silver Hills; Lumby, B.C., Canada. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Spicy Shrimp Creole Recipe By : Sharon Larson, Knoxville, IL Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped green bell pepper 1 tablespoon canola oil 1 garlic clove -- minced 14 1/2 ounces diced tomatoes -- (1 can) 1 8 ounce can tomato sauce 1 tablespoon Worcestershire sauce 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon chili powder 1 dash hot pepper sauce 1/2 pound medium shrimp -- peeled and deveined Hot cooked rice In a large skillet, sauté the onion, celery and green pepper in oil until tender. Add garlic; sauté 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat and simmer for 20-25 minutes or until thickened. Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice. Serves 2. Source: "Cooking for 2, Fall 2008" S(MC formatting by): "Sheryl, Donner, augmented by Bobbie" Copyright: "Reiman Publications, 2008" T(Cooking Time): "0:25" NOTES : "For more than 35 years, this has been our favorite shrimp dish," says Sharon. "The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty meal served over rice." Bobbie's Note: I thought this dish would be too "tomatoey" but it was really delicious, easy and filling. It easily serves 3 with a few extra shrimp. Contributed to the FareShare Gazette by Bobbie; 14 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 10g Fat (28.7% calories from fat); 27g Protein; 28g Carbohydrate; 5g Dietary Fiber; 173mg Cholesterol; 1512mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Strawberry Jalapeno Salsa - JustRecipes Recipe By : Just Recipes Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint strawberries -- fresh, diced 4 plum tomatoes -- seeded and diced 1 red onion -- diced 1 jalapeno pepper -- minced 1 lime -- juice of 2 garlic cloves -- minced 1 tablespoon olive oil Combine strawberries, tomatoes, onion and peppers. Stir in lime juice, garlic and oil. Cover and chill for at least 2 hours. Great with poultry or pork. Or with tortilla chips. Note: add more jalapeno . . to taste. Source: "http://www.juststrawberryrecipes.com/inxsws.html" S(Formatted for Mastercook): "by Deirdre Dee (zosha) 3-2010" Contributed to the FareShare Gazette by Deirdre; 6 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet Potato Casserole (Cheri) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups mashed yams -- (cooked and peeled) [that is about 2 large yams, can be cooked in the microwave too] 1 cup sugar 3 eggs 1/4 cup butter -- softened 1/2 cup milk 1 teaspoon vanilla 1 dash salt -- (about 1/8 tsp.) 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon ginger **Topping** 3/4 cup brown sugar 1/4 cup butter softened 1/2 cup flour 1/2 cup pecans -- chopped Mix all the ingredients except for the Topping and put into a greased 9x13- inch baking dish. Topping: Mix the Topping ingredients together and sprinkle over the top of the sweet potato mixture. Bake at 350F for 40 to 45 minutes. 6 to 8 servings. Contributed to the FareShare Gazette by Norm; 15 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 17g Fat (36.1% calories from fat); 6g Protein; 62g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sweet Potato Pound Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup low-fat margarine 1/2 cup sugar 1/2 cup brown sugar 1 1/2 cups canned sweet potatoes -- drained 1 egg 1 teaspoon vanilla 1 cup wheat flour 1/2 cup white flour 1 teaspoon baking soda 1 teaspoon lemon extract 1 teaspoon nutmeg 1 teaspoon cinnamon Heat oven to 350 degrees F. Mix margarine and sugars in a large bowl until fluffy. Add sweet potatoes, egg and vanilla, beat for 2 minutes. Add the remaining ingredients and mix well. Pour batter into a non-stick loaf pan. Bake for 1 hour or until an inserted toothpick comes out clean. Makes 1 6-inch loaf or 6 servings. Source: "Detroit News" S(Formatted by Chupa Babi): "March 2010" Yield: "1 6-inch loaf" Contributed to the FareShare Gazette by Chupa; 9 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 2g Fat (5.0% calories from fat); 6g Protein; 64g Carbohydrate; 5g Dietary Fiber; 35mg Cholesterol; 247mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 2 Other Carbohydrates. |
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