Recipes Included On This Page Cheddar-Baked Potato Slices Chesapeake Bay Blue Crab Risotto Corn and Oyster Bake Cornbread Topped Chili Con Carne Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheddar-Baked Potato Slices Recipe By : Joanne Gestewitz, Akron, PA; page 67 Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces cream of mushroom soup -- (1 can) 1/2 teaspoon paprika 1/2 teaspoon pepper 4 medium potatoes 1 cup shredded cheddar cheese 1. Combine soup, paprika and pepper in small bowl. 2. Cut potatoes into 1/4-inch slices. Arrange in overlapping rows in a greased 2-quart oblong baking dish. Sprinkle with cheese and spoon soup mixture over cheese. 3. Cover and bake at 400F for 45 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Makes 6-8 servings. Source: "Lancaster Country Cookbook by Louis Stoltzfus and Jan Mast" Copyright: "©1993, 2003 by Good Books; ISBN 1-56148-412-1" Contributed to the FareShare Gazette by Bobbie; 14 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 8g Fat (43.6% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 337mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fat. Back to Recipe List * Exported from MasterCook * Chesapeake Bay Blue Crab Risotto Recipe By : Outdoor Life: Chef Walter Bundy Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Arborio rice 3 tablespoons butter 1/2 Vidalia onion (small dice) 3/4 cup white wine 8 cups chicken broth, heated 1 pound picked blue crab 2 cups Parmesan cheese (grated) diced herbs (optional) kosher salt white pepper, freshly ground Risotto is a labor intensive task but the patience and effort is well worth the result. In a heavy bottomed pot, start by gently sautéing the butter and onions together. Be careful not to let them brown. Sauté for several minutes then add the Arborio rice. With a wooden spoon, stir the rice until it becomes translucent. At this point, add the white wine to the rice and onions stirring constantly until all of the wine has been absorbed. Add 1/3 of the warm chicken broth. Continue to stir constantly until all of the chicken broth is absorbed. Repeat this step two more times adding 1/3 the broth each time. Taste the rice to insure it is fully cooked. If the rice is somewhat hard then more stirring and broth is needed. The final step is to fold in the cheese, salt and pepper, herbs and crab. Adjust seasoning as necessary. Keep warm until ready to serve. Contributed to the FareShare Gazette by Art; 29 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 6g Fat (16.7% calories from fat); 5g Protein; 59g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 73mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Fat. Back to Recipe List * Exported from MasterCook * Corn and Oyster Bake Recipe By : Darlene Rohrer-Meck, Lancaster, PA Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 medium oysters -- with broth 2 pints frozen corn 1 can cream of mushroom soup -- (10 3/4-ounce) 1 cup grated cheddar cheese 2 eggs -- beaten seasoned salt -- to taste 2 package-sized stacks Ritz crackers -- crushed 1/2 cup margarine 1. Cut up oysters. In a saucepan heat oysters in their broth. Remove from heat and add corn, soup, cheese, eggs, seasoning and 1/2 of the crackers. Pour into 9- x 13-inch baking dish. 2. Melt margarine and stir in remaining crackers. Sprinkle over casserole ingredients. 3. Bake at 350F for 30 minutes. Makes 8-10 servings Source: "Lancaster Country Cookbook by Louis Stoltzfus and Jan Mast" Contributed to the FareShare Gazette by Bobbie; 17 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 20g Fat (60.1% calories from fat); 10g Protein; 20g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 423mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cornbread Topped Chili Con Carne Recipe By : Nigella Lawson Serving Size : 20 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chili: 4 tablespoons olive oil 4 onions, finely chopped 2 red peppers, seeded and finely diced 2 cloves garlic, minced 2 teaspoons dried or crushed chili flakes 2 teaspoons ground coriander 2 teaspoons ground cumin 5 cardamom pods, bruised 3 1/4 pounds ground beef 7 cups canned chopped tomatoes 1/2 cup tomato ketchup 1/2 cup tomato puree 1 cup water 2 tablespoons cocoa 3 1/2 cups canned red kidney beans Cornbread: 1 1/2 teaspoons salt 4 cups cornmeal 1/4 cup all-purpose flour 6 teaspoons baking powder 2 teaspoons ground cinnamon 3 cups buttermilk 4 eggs 2 teaspoons honey 1/4 cup vegetable oil 2 cups grated Cheddar Guacamole: 4 ripe avocados, peeled, stoned and chopped 4 scallions, finely chopped 2 limes, juiced 1/4 cup chopped fresh cilantro leaves 1 Serving suggestion: 2 cups sour cream Ground paprika, for dusting 4 cups grated Cheddar Special equipment: Very large pan Heat the oil in a very large pan and fry the onion, red pepper and garlic until it begins to soften. Add the chili, coriander, cumin and crushed cardamom pods, stir well. Break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree and water, stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili or just keep it in the refrigerator overnight. Preheat the oven to 425 degrees F. Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof. Combine the salt, cornmeal, flour, baking powder and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey and oil in a separate bowl, then stir into the dry ingredients mixing to make a vivid yellow batter. Pour or spoon the cornmeal topping over the chili con carne, to cover the top as evenly as possible. Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first. Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath. Guacamole: Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro. Serving: Divide the sour cream into another 2 bowls, and dust with a little paprika. Divide the grated Cheddar into another 2 bowls. Guests can then add clumps of the tangy cheese to their plates of chili, as well as dollops of guacamole and sour cream. Art's Notes: I fixed this for dinner today and we really liked the chili. While the cornbread topping looked beautiful, we had a hard time getting it cooked underneath. I recommend using your own cornbread recipe if you want to try this recipe. I made several changes to the recipe to meet our tastes. For example, I used ground venison, added 2 teaspoons of chili powder, upped the garlic and cumin, and used tomato sauce instead of water. I made enough to freeze half of the chili. Contributed to the FareShare Gazette by Art; 1 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 509 Calories; 32g Fat (56.6% calories from fat); 21g Protein; 35g Carbohydrate; 5g Dietary Fiber; 117mg Cholesterol; 601mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

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