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FareShare Gazette Recipes --June 1999 - A's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Acapulco Salad
Apricot Rice Pudding #1
Apricot-and-Ginger Crisp

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                     *  Exported from  MasterCook  *
                              Acapulco Salad
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Avocados                         Bacon
                Cheese                           Chicken
                Salad Dressings                  Salads - Main Dish
                Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Head          butter lettuce
     3/4  c             Watercress
     1/4  c             Green onions -- chopped
   2                    Avocados -- sliced
                        Juice of 1/2 lemon
   2      c             Chicken -- cooked, cold, and cubed
   1      lg            Tomato -- diced
     3/4  c             Cheddar cheese -- shredded
   6                    sl           Bacon -- cooked and crumbled
   2                    Eggs -- hard-cooked, quartered
                        MARIACHI DRESSING:
     3/4  c             Olive oil
     1/3  c             Balsamic or red wine vinegar
   2      tb            Lime juice or lemon juice
   2      Cloves        garlic -- minced
     1/2  t             Salt
     1/2  t             Pepper
   1      t             Dijon mustard
     1/2  t             Worcestershire sauce
  In large salad bowl, toss salad greens and green onion together.
  Cut avocados and squeeze lemon juice over slices.  Arrange slices
  on greens around edge of bowl.  Combine chicken, tomato and cheese
  and place in center.  Garnish with bacon and eggs.  Serve with
  dressing.
  DRESSING: Combine ingredients and shake well to blend.  Chill
  before serving.
  Shared on FareShare 6-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                         Apricot Rice Pudding #1
Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts                         Apricots
                Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Rice
   1      qt            Non-fat milk
     3/4  c             Non-fat egg substitute
                        - (equivalent to 3 eggs)
     1/2  c             Sugar
          dash          Salt
     1/2  t             Grated lemon zest
   1      t             Vanilla
   6                    Apricots -- pitted and sliced
                        - (about 1 pound)
   2      tb            Brown sugar -- packed
  Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to
  boiling. Reduce heat. Cover and simmer until milk is absorbed,
  about 15  minutes. Combine remaining 2 1/2 cups non-fat milk,
  egg substitute, sugar, salt, lemon zest and vanilla. Stir in
  apricots.  
  Pour into 9-inch square pan and set in pan of hot water.  Bake
  at 325 degrees F. 30-40 minutes or until set. Chill until
  serving time.  Just before serving sprinkle brown sugar over
  top of custard and broil until sugar melts and top is lightly
  browned. 
  Each serving contains about: 114 calories; 86 milligrams
  sodium; 2 milligrams cholesterol; 1 gram fat; 23 grams
  carbohydrates; 5 grams protein; 0.24 gram fiber.
  Shared by Michael Orchekowski - Fido Echo
  Posted on FareShare 6-99 by jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                         Apricot-and-Ginger Crisp
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts                         Apricots
                Volume 2-6 June '99              Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -------FILLING-------
     1/3  c             Light-brown sugar - firmly packed
   3      tb            Flour
     1/4  c             Fresh ginger - peeled and grated
   1      t             Cinnamon
                        Zest of 1 lemon -- grated
   2 1/2  lb            Fresh apricots (5 cups - pitted and halved)
                        ---------TOPPING---------
     3/4  c             Flour
     2/3  c             Dark-brown sugar - firmly packed
     1/4  t             Salt
     1/4  t             Cinnamon
     1/8  t             Ground ginger
   6      tb            Cold, unsalted butter
   4      Scoops        vanilla or
                        Cinnamon ice cream
                        - (optional topping)
  1. Heat oven to 375 degrees. Prepare the fruit filling.  In a
  medium  bowl, combine the light-brown sugar, flour, ginger,
  cinnamon and  zest.  Add the apricots and toss gently until they
  are lightly coated.  Set aside.
  2. Prepare the topping: Combine flour, dark-brown sugar, salt,
  cinnamon and ground ginger in a medium bowl. Cut in the butter
  until the mixture resembles coarse meal.
  3. Place the apricots in an 8-by-10-inch baking dish, cover
  evenly with the topping and bake 20 to 30 minutes, or until the
  fruit is soft and the topping is crisp. Serve warm.  If desired,
  top each portion with a scoop of vanilla or cinnamon ice cream.
  From "Bradley Ogden's Breakfast, Lunch and Dinner" 
  (Random House).  Chicago Tribune, 6/20/93. 
  From the MM database of Judi M. Phelps.
  Posted on FareShare 6-99 by jphelps@slip.net or jphelps@best.com
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