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FareShare Gazette Recipes -- May 2010 - C's
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* Exported from MasterCook * Cheesy Spinach and Leek Crepe Cake Recipe By : Almost Vegetarian - Australian Women's Weekly Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour -- (110g) 3 eggs 15 grams butter -- melted (1/2 ounce) 310 milliliters milk -- (1 1/4 cups) 40 grams grated Parmesan cheese -- (40 grams) *Spinach and Leek Filling* 40 grams butter -- (1 1/3 ounces) 2 large leeks -- sliced 4 garlic cloves -- crushed 1 1/3 kilograms spinach -- (almost 3 pounds) 1 teaspoon ground nutmeg 160 grams grated Parmesan cheese -- (2 cups) 50 grams pine nuts -- toasted (1/3 cup) Grease a 20cm (8-inch) springform cake pan. Combine the eggs, melted butter and milk. Sift the flour into a bowl, beat in the egg/butter/milk mixture and beat until smooth. Cover and refrigerate for 30 minutes. Pour 1/4 cup (60 mL) of the batter into a heated greased heavy-based pan; cook until browned underneath. Turn the crepe and brown the other side. Repeat with the remaining batter. You will need 8 crepes for this recipe. Spinach and leek filling: Heat butter in a pan; add leeks and garlic then cook, stirring, until the leeks are soft. Add the spinach and cook, stirring, until wilted; drain. Combine the spinach mixture and the remaining ingredients in a bowl; stir until combined. Place 2 crepes into the prepared tin; top with a third of the spinach and leek filling. Add 2 more crepes, then half the remaining filling, then 3 more crepes, then the remaining filling and remaining crepes; sprinkle with cheese. Bake, uncovered, in a moderate (350F) oven about 30 minutes or until heated through. Serves 4 to 6. Crepes and filling can be made a day ahead. Store separately, covered, in the refrigerator. The crepes are suitable for freezing. The leeks and spinach may be prepared in the microwave. Suggestion - using 15 slices (180grams) of prosciutto, place 5 slices on each filling layer. From Almost Vegetarian, an Australian Women's Weekly publication; 1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 453 Calories; 26g Fat (50.1% calories from fat); 29g Protein; 30g Carbohydrate; 7g Dietary Fiber; 160mg Cholesterol; 940mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken or Turkey Salad Recipe By : Art Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chopped cooked chicken or turkey 1 cup celery, diced 2 cups mayonnaise, or salad dressing 2 tablespoons Dijon mustard 1/2 cup sweet pickle relish 2 tablespoons dried parsley flakes 1 cup finely minced onion 4 eggs, hard boiled and peeled 2 tablespoons lemon juice 1/2 teaspoon ground ginger 1/2 teaspoon poultry seasoning 1 teaspoon Worcestershire sauce Salt and pepper to taste Dice or grind chicken or turkey meat. In a separate bowl, combine the remaining ingredients. Fold the chicken or turkey meat into the mayonnaise mixture. Adjust seasoning and liquids if necessary. Contributed to the FareShare Gazette by Art; 8 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; trace Fat (8.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 141mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken Scaloppini with Lemon-Caper Sauce Recipe Recipe By : Brianna, modified by Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds boneless, skinless chicken breasts 2/3 cup all-purpose flour 1 1/4 teaspoon salt 1 1/4 teaspoon black pepper 1 1/4 teaspoon chili powder 6 tablespoons canola oil Sauce: 5 cups chicken broth 2/3 cup lemon juice 2/3 cup drained capers 2/3 cup all-purpose flour Place chicken breasts, 1 at a time, between sheets of waxed paper or plastic wrap. Pound gently to 1/4-inch thickness. Combine flour, salt, pepper and chili powder in a shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides. Add 2 tablespoons canola oil to a large skillet, brush to coat entire surface, heat over medium heat. Place chicken in hot pan in a single layer and cook for about 1 1/2 minutes. Turn over and cook about 1 1/2 minutes until chicken is no longer pink in center. Set aside in a serving dish and place in a warm oven. Repeat until all chicken is cooked, adding about 2 tablespoons oil to the pan before each batch. In a large bowl, combine broth, lemon juice, flour and capers. Pour into skillet and boil until thickened. Serve immediately, pouring about a cup of sauce over chicken. Serve rest of sauce at the table. Serve with rice or egg noodles. To see a photo of this dish, click here: http://www.fareshare.net/Chicken%20Scaloppini%20with%20Lemon-Caper%20Sauce.html Contributed to the FareShare Gazette by Art; 9 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 8g Fat (51.6% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 543mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chocolate Forest Cheesecake Recipe By : Hershey's Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CHOCOLATE CRUMB CRUST: 3 tablespoons Butter or margarine 3/4 cup Vanilla wafer crumbs 3 tablespoons Powdered sugar 3 tablespoons HERSHEY'S Cocoa 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips CHEESECAKE FILLING: 1/4 cup Butter or margarine 1/2 cup HERSHEY'S Cocoa 24 ounces Cream cheese, softened 1 1/3 cups sweetened condensed milk 3 whole Eggs 2 teaspoons Vanilla extract CHOCOLATE TOPPING: 1 cup HERSHEY'S Semi-Sweet Chocolate Chips 1/2 cup Whipping cream CHERRY PIE TOPPING: 1 1/2 cups Cherry pie filling 1/4 teaspoon Almond extract Heat oven to 300F. Prepare CHOCOLATE CRUMB CRUST: Grease bottom of 9-inch springform pan. Place butter or margarine in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted. Stir in vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and HERSHEY'S Semi-Sweet Chocolate Chips, blend well. Press crumb mixture onto bottom of prepared pan. Prepare CHEESECAKE FILLING: Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute or until melted. Stir in HERSHEY'S Cocoa until smooth; set aside. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour filling into prepared crust. Bake 50 to 65 minutes or until set.* Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Prepare CHOCOLATE TOPPING: Place HERSHEY'S Semi-Sweet Chocolate Chips and whipping cream in large microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute or just until chips are melted and mixture is smooth when stirred. Cool slightly. Spread over top cheesecake. Refrigerate several minutes or until topping is set. Prepare CHERRY PIE TOPPING: Stir together cherry pie filling and almond extract. Spread cherry mixture over cheesecake. Cover; refrigerate several hours. Just before serving, loosen cheesecake from side of pan with knife; remove side of pan. Cover; refrigerate leftover cheesecakes. *Cheesecakes are less likely to crack if baked in a waterbath. 1 (9-inch) cheesecake 10 to 12 servings From Hershey's Food Service Website: www.hersheysfoodservice.com Contributed to the FareShare Gazette by Art; 3 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 15g Fat (47.2% calories from fat); 5g Protein; 34g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 151mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cinnamon Coffee Cake from Master Baking Mix Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Master Baking Mix 3/4 cup milk 1/4 cup brown sugar 1 egg, lightly beaten 1 teaspoon vanilla extract 1/2 teaspoon cinnamon See Chupa's Healthy All-Purpose Master Baking Mix Recipe. Preheat oven to 350F. Spray a 9x9" pan with nonstick spray. Mix all ingredients until totally blended. Pour into the pan and add Cinnamon Oatmeal Crumb Topping (optional). Bake for 35 to 45 minutes or until inserted toothpick comes out clean. Makes 18 servings (1 1/2 x 3" each). Shelf Life: 3 to 4 days. Cinnamon Oatmeal Crumb Topping: 1/4 cup butter 1 teaspoon cinnamon 1/4 cup brown sugar 1/2 cup oatmeal 1/4 cup all-purpose flour Mix the flour, cinnamon and sugar together. Cut in the butter with a pastry cutter or by hand until crumbly. Add oatmeal (the topping will be slightly chunky). Spread on top of the coffee cake before baking. See baking instructions for coffee cake. Makes approx. 1 cup. Shelf Life: 2 to 3 days in the refrigerator. Author Note: This coffee cake has a brown sugar and cinnamon taste. If you prefer a plain coffee cake, switch the brown sugar for white sugar or equivalent sugar substitute and leave out the cinnamon. Contributed to the FareShare Gazette by Chupa; May 23, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Coconut Joys Recipe By : Minneapolis Star & Tribune Serving Size : 36 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup (1 stick) butter 2 cup powdered sugar 3 cup coconut (8 oz.) 2 squares (2 oz.) unsweetened chocolate, melted Melt butter in a saucepan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make indent in each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen cookies. Copied this from a Minneapolis Star & Tribune newspaper many years ago. Doris Pearson Contributed to the FareShare Gazette by Doris; 17 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; trace Fat (0.2% calories from fat); 0g Protein; 7g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cod Cakes Recipe By : Laura B. Russell Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cod -- cut into large chunks 1/2 teaspoon salt -- divided 1/4 cup 2% Greek yogurt -- plus 2 tablespoons 2% Greek yogurt 1/4 cup fresh parsley -- chopped 1 egg yolk -- beaten 1 tablespoon Dijon mustard 1 tablespoon lemon juice -- freshly squeezed (1/2 lemon) 3/4 cup Panko -- plus 2 tablespoons Panko -- divided [or bread crumbs] 3 scallions -- minced 1/4 teaspoon freshly ground black pepper 1/4 cup canola oil Put about 1 inch of water in bottom of large nonstick skillet and bring to a simmer over medium-high heat. Season fish with 1/2 teaspoon salt and add it to the pan. Cover pan and simmer fish over low heat until just done, 6 to 8 minutes. It should be opaque all the way through. Remove from pan with slotted spoon and drain on paper towels. Pour out the water and dry pan. Allow fish to cool slightly, about 5 minutes then pat completely dry. Flake fish in medium bowl with forks or your fingers, removing any bones as you go. Add yogurt, parsley, egg yolk, mustard, lemon juice, 6 tablespoons of the Panko, scallions, pepper and remaining 1/4 teaspoon salt. Stir to combine. Shape mixture into 3 rough cakes. Coat cakes with remaining Panko and pat off the excess. Heat 2 tablespoons of oil in the nonstick skillet over medium heat. Add cakes and cook until brown and crisp, 2 - 3 minutes. Add the remaining 2 tablespoons oil, turn cakes and cook until golden brown on the other side, 2 - 3 minutes longer. Drain on paper towels. Serve hot with Roasted Red Pepper Sauce. To make Roasted Red Pepper Sauce in blender, puree 1/2 cup roasted r3ed bell pepper (jarred is fine) with 1 clove garlic, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add 1/4 cup olive oil and blend. Description: "Crisp and delicious -- use any fish you like, including canned or leftover fish." Source: "Prevention Magazine, April 2010" Start to Finish Time: "0:45" Contributed to the FareShare Gazette by Art; 10 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 15g Fat (50.3% calories from fat); 22g Protein; 11g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 416mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. |
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