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FareShare Gazette Recipes --November 1998 - H's



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

High Fiber Salad (Oaks)
Holiday Cranberry Salad
House Of Rice Bbq Sauce
House Of Rice Cold Cabbage & Noodle Salad
House Of Rice Kung Pao Shrimp & Peanuts
How to do a Roux

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                       *  Exported from  MasterCook  *
                         High Fiber Salad (Oaks)
Recipe By     : Oaks at Ojai, CA - Spa and Resort Hotel
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Cabbage
                Carrots                          Citrus
                Healthwise                       Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped cabbage -red or green
   1                    apple -- chopped
   1      cup           carrot -- grated
   1                    orange -- peeled and chopped
   1      ounce         sunflower seeds
     1/2  cup           alfalfa sprouts -- or a combination
Combine cabbage, apple and carrot in a large salad bowl.  
Arrange orange, sunflower seeds and sprouts over cabbage mixture and eat
RECIPE NOTES: This salad is one of the alternates always available for
lunch and/or dinner at The Oaks and Palms. Try it the next time you feel
heavy from over indulging. If you are dining alone and want a meal that is
easily prepared in one bowl, this is it. Along with a lot of fiber, this
salad has the added benefit of supplying 100% of the RDA for vitamins A 
and C as well as 92% of vitamin E. That makes this salad a super booster 
of the immune system. 
LOCATION: The Oaks At Ojai, 122 E. Ojai Ave. Ojai, CA 93023; 
INFORMATION Spa and Resort Hotel Last Updated: 10/13/98
(1998 by Fitness Inc) MENU (sample recipes)
Notes: PER SERVING: 235 Calories, 9g fat, 23% 
Posted on FareShare 11-98 by 
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Nutr. Assoc. : 0 0 0 0 0 2415
                     *  Exported from  MasterCook  *
                         Holiday Cranberry Salad
Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cranberries
                Gelatin                          Holidays
                Nuts                             Salads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           cherry Jello -- (6 oz)
   2      cups          boiling water
   2      cans          Ocean Spray whole cranberry sauce
   1      small can     crushed pineapple
     1/2  cup           chopped walnuts
                        Sour cream (if desired)
Prepare the cherry Jello and allow to thicken slightly. Add the cranberry
sauce, crushed pineapple and walnuts.  Chill until firm.  When ready to
serve, top with sour cream if desired. If you have the pretty little molds
your mom used, like I have, this recipe works well in them.
Makes 12 servings.
Posted on FareShare 11-98 by Gayle <>
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                     *  Exported from  MasterCook  *
                         House Of Rice Bbq Sauce
Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Asian
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           hoisin sauce
     1/4  cup           brown sugar
     1/4  cup           catsup
   1                    lemon -- chopped (without peel)
     1/2                white onion -- minced
     1/4  teaspoon      chili powder -- (optional)
Mix ingredients together and use as you would any BBQ sauce for
grilling,baking and basting!
Formatted and posted on FareShare 11/98 Kitpath/Pellegrino  
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                     *  Exported from  MasterCook  *
                House Of Rice Cold Cabbage & Noodle Salad
Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Asian                            Salads
                Volume 2, Nov. '98               Cabbage
                Nuts                             Pasta/Noodles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Ramen Nissin is best), crumbled
   1      small   head  cabbage -- thinly shredded
   4      stalks        green onion -- finely sliced
   3      tablespoons   toasted white sesame seeds
   3      tablespoons   toasted sliced or slivered almonds
   2      tablespoons   sugar
   1      teaspoon      salt
     1/2  teaspoon      ground black pepper
   3      tablespoons   rice vinegar
     1/4  cup           salad oil
1.  Mix salad ingredients and dressing ingredients separately.  
2.  Toss together just before serving to prevent noodles from getting 
*To toast sesame seeds and almonds, shake (separately) in a dry pan over
medium-high heat until desired color is obtained.  This is a wonderful
side dish for buffets and picnics! Add shredded cold cooked chicken for
Formatted and Posted on FareShare 11/98 Kitpath/Pellegrino  
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                    *  Exported from  MasterCook  *
                 House Of Rice Kung Pao Shrimp & Peanuts
Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Asian                            Main Dishes
                Rice                             Seafood
                Shrimp                           Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         raw shrimp
   1                    egg white -- slightly beaten
   1      teaspoon      cornstarch
   1      tablespoon    oil
   8                    dried red chilies -- (up to 10)
   1      tablespoon    ginger root -- minced
   1      tablespoon    garlic -- minced
   4      ounces        unsalted peanuts -- toasted*
   1      bunch         green onions -- chopped
     1/3  cup           soy sauce
   1      tablespoon    sugar
   2      tablespoons   sherry
   2      teaspoons     rice vinegar
     1/4  cup           chicken broth
                        ***MAKE A PASTE WITH***
   1      teaspoon      cornstarch
   1      teaspoon      water
1. Peel and devein the shrimp.  Marinate with the egg white, cornstarch
and oil for a few minutes.  2.  Mix "sauce" ingredients together and set
aside.  3.  Heat 2 Tbsp.  cooking oil in you wok and stir fry the shrimp
approx.  2 minutes or until done.  Remove and set aside.  4.  Heat 2
Tbsp.  cooking oil in wok,stir fry the chilies,ginger & garlic until the
chilies start to turn dark red/brown or smoke**.  5.  Add "sauce"
ingredients and bring to a boil.  Add the cooked shrimp, toasted peanuts
and green onions and stir gently until everything is hot.  Thicken sauce
slightly with cornstarch water paste.  Serve with hot rice and enjoy!
Remember, don't eat the chilies!
*Use unsalted dry roasted peanuts if blanched peanuts are not available.
**To avoid smoke, use more chilies and cook less to acquire desired
hotness! The longer you cook the chilies, the hotter your food will be!
Formatted and posted on FareShare 11/98 Kitpath/Pellegrino  
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                     *  Exported from  MasterCook  *
                             How to do a Roux
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun/Creole                     Miscellaneous
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *See Below*
A roux in French cooking is a mixture of butter and flour, cooked 
carefully so as not to change the color, and used as the basis of white
sauce, bechamel).  A roux in Louisiana is a lusty, rich, browned combina-
tion of fat and flour, cooked carefully so as not to burn it, and used as
the basis of stews, gumbos, sauce piquantes, courtbouillons, etc.  This
traditional roux adds a flavor so yummy that it's indescribable, and 
unforgettable. After you've added the roux, remember that the dish must be
cooked at least an hour longer, and more is better. A gravy just isn't 
great until it has cooked long enough.
There is also a "dry roux", not great, and not really a roux, but if one is
on a lofat diet, it's a good substitute. Just to get the dry roux out of 
the way: I like to pour 5 pounds of unbleached flour in a big deep baking 
pan, place in the oven at 350F, and check on it every now and then, stir-
ring each time, until it turns a peanut butter brown. The length of time 
depends on how much moisture was in the flour. It will start to smoke when 
it nears completion.  When it's  brown, remove from oven, stir, cool, pour
into a tupper, and store in the freezer.
This can be used in place of a roux by mixing some in a little cold water, 
stirring into the broth from which you have excluded a real roux, and cook 
at least an hour; longer is better. If you saute veggies for your recipe, 
when they're done, you can stir the dry roux into the veggies, then go on 
with the recipe.  
About roux - I prefer to use a good high-burning-point oil such as peanut.
You're asking for trouble when you use butter, margarine, or bacon fat, 
especially if you're a new  roux-maker, because there are bits of burnable
material in them -- a burned roux is a thing of horror -- throw it out and
start over if it turns speckled or black. **There is one exception that I 
can  think of -- if you've rendered the fat from a good stewing hen, strain
the fat and use it for the roux for chicken stew!**
There are 2 basic colors of roux- light, peanut butter colored, and dark, 
bitter chocolate colored; as you get more experienced you'll see there is 
also use for a milk chocolate color and even more variations.
As a beginner, you should know that this can be a dangerous undertaking --
it gets very hot, so you shouldn't have children underfoot. You can't turn 
your back on it, so you can't answer the phone, because it requires your 
total attention. Until you have some experience, use a 1 to 1 ratio, 
and after you've mastered that, you can use 1 part oil to 2 parts flour.
So -- place a heavy skillet or dutch oven on the burner. I prefer black 
iron, and if you can find one with sides that aren't 90 degrees, or 
rounded out a bit -- that makes it easier to stir, with no "tight corners" 
where the side meets the bottom. The bottom should be wide enough to have 
the roux no more than 1/4 " deep,  should be small enough to be covered by 
the roux.
Pour in 2 cups peanut oil 2 cups flour (unbleached or all purpose) Stir 
until you have an even paste. Turn burner on at a medium heat, stirring as 
it heats up. The corners need special attention, so don't forget them.  As 
the roux starts to brown, if you're getting a feel for the process, you can
take a chance, and turn the burner up.  When the roux is approaching a 
peanut butter color, remove the pot to a cool burner, and continue to stir. 
When it's no longer getting darker, you can stop stirring- it's done. I use 
a long handled metal spoon to stir, because I don't think a whisk gets into 
all the areas. A wooden spoon can harbor moisture than might appear at any 
time, causing popping and serious burns. Pour into a narrow container to 
store, draining off any extra oil that collects on the top. I am a very 
cautious grandmere, and store my roux in the fridge, although I have 
friends who leave it, covered, in the pantry. 
Now if you have a recipe calling for a roux that uses 1/2 cup flour, 
substitute 1/2 cup of this roux.  With more experience, you can make the 
roux according to above instructions, 4  cups or even more, at a time. You 
don't want the mix to be more than 1/4 inch deep. I have a Vulcan stove 
with good size burners, and use a 12" or 14" iron skillet when I get 
serious.  When you're better at it, use 1 part oil to 2 parts flour, in 
exactly the same way.
For making a roux in bulk, I prefer to stop the cooking at the peanut 
butter color, because you can then use it in any recipe.  If it needs to 
be darker, it's a simple matter to cook the amount you remove from the jar 
a little longer to darken it.
This is a matter of opinion -- I like a lighter roux with meats, such as 
game stews, beef stews, and  poultry stews and gumbos; and a darker roux 
with seafood gumbos, courtbouillon, creoles, and sauce piquantes, and any 
other recipe that uses tomatoes, (tomato recipes use a very small roux, if
any at all), except for crawfish bisque which looks and tastes best. 
There is another method that I consider so iffy that I rarely use it: one 
heats the oil to just below smoking and, CAREFULLY, adds the flour. This 
gets the roux brown much faster.  If Iím short on time,  I would prefer to 
make it in the microwave, which is also somewhat risky.
Prepare the veggies that will go in the recipe. Place them in cooking pot. 
In a 2 cup pyrex measuring cup or larger, no smaller, place 1 part oil to 1 
part flour. Total should not exceed 1/2 the capacity of the cup. And less is
better.  The mix really bubbles up!! Stir flour and oil until smooth. Place 
in micro at highest power for 2 minutes.  Remove and stir thoroughly. Place 
in micro and repeat.  **If there is even one black speck, toss it out. You 
will notice that the heat concentrates in the center of the mix.  You'll 
have to adjust for your micro's power. ** Replace in micro and cook 1 1/2 
minutes at a time until it starts browning.
Now take it out every minute. When it looks pretty brown, stir for a minute 
to see if it will darken more.  Usually it continues to cook outside the 
micro as it gets well into the process.  If it's ready, pour it onto the 
veggies and saute them in the roux. This is not quite as good as the 
traditional method.
If I were to make a beef stew using a roux, this would be how I'd do it:
1 large onion, chopped
3 cloves garlic, minced
1 green pepper, chopped in small dice
1/4 cup peanut oil (1/2 cup if you're new)
1/2 cup flour
1 lb heavy beef, trimmed of fat, cut in cubes
8 small onions, peeled OR
1 large onion, peeled, cut in 8 wedges
2 carrots, peeled, sliced in 1/2 inch slices
2 small turnips, peeled and cubed (optional)
2 medium potatoes, peeled, coarsely cubed
4 garlic cloves, whole, peeled (optional)
1/4-1/2 cup minced parsley
any other veggies you might like 
water or stock
salt and pepper
Prepare veggies and set aside.  In a dutch oven, make a roux using the oil 
and flour, cooking until you reach peanut butter color.  When the proper
color is reached, add the chopped onion, garlic, and green pepper, and saute
in the roux until they're soft.  While the veggies are cooking, brown the 
beef cubes in a nonstick skillet. 
Next salt and pepper the beef cubes using 1 tsp salt. Add the browned beef 
to the dutch oven, add enough water or stock to cover the beef, stirring 
well. Bring to a boil, reduce to simmer, cover, and cook until beef starts 
getting tender, at least one hour.   Stir occasionally, adding liquid as 
needed. You need to check often, gravies made with roux will stick. When 
beef is almost tender, taste gravy and adjust salt. If you have more time, 
cook longer- longer is better. I prefer to cook the beef until it is almost 
falling apart. Add  the veggies and parsley and cook about 1/2 hour longer. 
Allow to sit for a few minutes,  skimming  off any oil that accumulates at 
the top.  Taste for seasoning. Serve over rice.
Note:  You will notice I use no bay leaf or wine.  This gives you the real 
flavors of the ingredients, and after you've made it this way once, you will
know what to add to make you happy. Round or rump makes a good stew.  Chuck 
has the better flavor, by far, but you have to work to remove the fat and 
gristle. If you have a beef bone, brown it when you brown the cubes, cook it
in the stew, and remove before serving.  If you have marrow bones, serve 
Contributed to FareShare 11-98 
by Gayle/ddmmom<>
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