Recipes Included On This Page Baked Stuffed Soft Shell Crabs Bierbrot (Beerbread) Buckwheat Noodle Salad Budin de Zanahorias (Carrot Pudding) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Stuffed Soft Shell Crabs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large soft shell crabs 1 egg -- beaten salt and pepper, to taste 1/2 cup bread crumbs 12 wedges cheese 1 8 ounces can tomato sauce Clean and dry crabs. Season salt and pepper. Lift up back on each end of crab and place 2 wedges of cheese inside. Dip into beaten egg, then into bread crumbs. Place crabs in a greased baking dish, pour tomato sauce over them and bake in 350F oven for 40 minutes. Serve with tartar sauce. Submitted to FareShare by Art FareShare Gazette; 17 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 19g Total Fat; (44% calories from fat); 14g Protein; 41g Carbohydrate; 76mg Cholesterol; 1433mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Bierbrot (Beerbread) Recipe By :Monika Eckert Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 pounds flour, white 1 1/8 pounds flour, rye 2 teaspoons salt 2 1/8 cups beer 1 1/16 cups water 2 packages yeast 1 teaspoon sugar Knead all ingredients to a dough. Store at a warm place and let it rise. Adding some more flour knead again and form into a loaf. Notch the surface deep and coat with beer until good wet. Let the loaf rise again and then bake at 356-392 °F for 60-70 minutes. Contributed to FareShare by Sandy West on 8-31-2000. FareShare Gazette; 31 August, 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buckwheat Noodle Salad Recipe By :Katharine Fletcher in Edmonton Journal; 8 July 1998 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Salad** 6 dried shiitake mushrooms 1 tablespoon tamari soy sauce -- (15 ml) 1/2 pound buckwheat noodles -- (225 g) or whole-wheat spaghetti 1 tablespoon sesame oil -- (15 ml) 1 unpeeled seedless cucumber -- diced 1/2 cup chopped walnuts -- (125mL) 3 tablespoons chopped fresh parsley -- (50 ml) or coriander leaves 1 head lettuce 1/2 cup sliced radishes -- (125mL) **Dressing** 2 tablespoons tahini -- (30 ml) or crunchy peanut butter 2 tablespoons tamari soy sauce -- (25 mL) 1/4 cup cider vinegar -- (50 ml) 2 tablespoons sesame oil -- (25 mL) 1 tablespoon minced ginger -- (15 ml) 1/2 teaspoon hot pepper flakes -- (2 ml) 1/4 teaspoon ground black pepper -- (1 ml) 1 garlic clove -- minced To make the dressing: In a small bowl, whish together tahini and tamari until smooth. Whisk in vinegar, oil, ginger, hot pepper flakes, pepper and garlic. Set aside. To make the salad: In a small bowl, cover mushrooms with boiling water; stir in tamari. Let stand for 15 minutes. Meanwhile, in a large pot of boiling water, cook noodles according to package directions or until tender but firm (al dente). Drain and rinse under cold water, drain again in bowl; toss noodles with oil. Drain mushrooms and rinse well; discard stems. Slice caps into slivers. Add to noodles along with cucumber, walnuts, parsley and dressing; toss well. Line bowl or platter with lettuce; top with noodle mixture. Garnish with radishes. From Katharine Fletcher in the Edmonton Journal; 8 July 1998. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 4 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 16g Total Fat; (74% calories from fat); 5g Protein; 7g Carbohydrate; 0mg Cholesterol; 514mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Exported from MasterCook * Budin de Zanahorias (Carrot Pudding) Recipe By :Mexican Cookery; Barbara Hansen Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 14 ounces sweetened condensed milk -- (1 can) 4 eggs 1 cup finely shredded raw carrots 5 tablespoons fine dry bread crumbs 1/4 teaspoon vanilla extract 2/3 cup sugar 1/4 cup water 1/4 cup brandy Preheat oven to 350 F. Butter and flour an 8-inch round glass cake pan; set aside. Cream butter until fluffy. Beat in condensed milk. Beat in eggs one at a time. Stir in carrots, bread crumbs, and vanilla. Mix well. Turn into prepared cake pan. Bake 30 to 35 minutes, until a knife inserted in center comes out clean. Cool completely in pan on a rack. Bring sugar and water to a boil in a small saucepan. Boil 2 minutes. Remove from heat; stir in brandy. Cool slightly. Spoon evenly over cooled carrot pudding. Refrigerate 1 hour. Cut into wedges. Makes 8 to 10 servings. Source : Hansen, Barbara. Mexican Cookery. New York: HP Books, Berkeley Publishing, 1988. ISBN: 0-89586-589-0 Contributed to FareShare by Mtmolle329. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 24g Total Fat; (51% calories from fat); 7g Protein; 44g Carbohydrate; 157mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 Other Carbohydrates

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