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FareShare Gazette Recipes --February 2000 - V's

 

 

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Vanilla Wafer Cake
Vegetable Cassoulet

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                     *  Exported from  MasterCook  *
                            Vanilla Wafer Cake
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Cakes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c.            milk
   6                    eggs
   2      c.            sugar
   2      sticks        margarine
   1      box           vanilla wafers (finely crushed) -- (12 oz.)
   2      c.            coconut
   1      c.            chopped pecans
Beat eggs, adding one at a time. Add sugar, margarine and milk, and 
wafers. Mix well. Add coconut and pecans. Pour into bundt pan. Bake 
at 325 degrees 1 hour or until done.
Nyalae**Vanilla Wafer Cake**Nyalae@aol.com
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Vegetable Cassoulet
Recipe By     : The Inspired Vegetarian by Louise Pickford p. 58
Serving Size  : 8    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        STOCK:
   1      cup           dried white haricot beans -- soaked overnight
   3      cups          water
   1      stalk         celery -- 3" pieces
   2      sprigs        fresh thyme
   2      sprigs        fresh rosemary
   2      sprigs        fresh sage
   1                    bay leaf
   6                    black peppercorns
                        STEW:
   5      tablespoons   olive oil
   1      clove         garlic -- crushed
   1      cup           peeled pearl onions
   2      cups          chopped carrots
   1                    fennel bulb-trimmed and finely chopped
   3      cups          chopped fresh mushrooms
   1      medium        globe eggplant -- coarsely chopped
   2                    ripe tomatoes, peeled -- seeded and chopped
   1      tablespoon    chopped fresh thyme
   1      tablespoon    chopped fresh rosemary
     1/2  cup           dry white wine
     1/2  cup           tomato juice
     1/3  cup           red lentils
                        TOPPING:
   1      cup           freshly grated Parmesan cheese
   1      cup           fresh whole wheat bread crumbs
Drain the soaked beans, place in a 3-quart saucepan, and pour in the 
water. Tie the celery, thyme, rosemary, sage, bay leaf, and 
peppercorns in a small piece of cheesecloth and add to the pan. Bring 
to a boil and cook over high heat for 10 minutes, then reduce the 
heat, cover, and simmer gently for 45 to 50 minutes, until the beans 
are tender.
Discard the cheesecloth rag, reserve the beans, and strain the stock
into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups. 
Reserve.
Preheat the oven to 375°F. Lightly oil a shallow ovenproof dish with 
a 2-quart capacity.
For the stew, heat 2 tablespoons of the oil in a large skillet and 
saute the garlic, onions, carrots, and fennel for 10 minutes, or until 
lightly browned. Remove with a slotted spoon and drain on paper 
towels. Add the remaining oil to the pan and stir-fry the mushrooms, 
eggplant, tomatoes, thyme, and rosemary for 5 minutes. Return the 
onion mixture to the pan, add the wine, and cook over high heat until 
most of the juice is evaporated. Stir in the tomato juice, lentils, 
and reserved stock and simmer, uncovered, over a low heat for 15 
minutes. Add the reserved beans, cover, and simmer gently for 10 
minutes more.
Spoon the stew into the prepared dish, sprinkle the cheese and bread 
crumbs on top, and bake for 30 minutes, until bubbling and golden. 
Serve hot.
Serves 6 to 8
                   - - - - - - - - - - - - - - - - - - 
NOTES : Vegetarian version of the classic French casserole of beans 
and sausages.
The classic cassoulet -- slowly cooked beans with different meats and 
sausages -- is a specialty of Languedoc, the region of France that is 
just west of Provence. I have developed a vegetarian alternative, and 
it is delicious.
Robin**Vegetable Cassoulet**GrassRats@aol.com
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 

 

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