Recipes Included On This Page Red Curry Carrot Soup Rhubarb Zucchini Pie Ricotta Cheese Filling for Ravioli Rindergulasch (Beef Goulash) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Curry Carrot Soup Recipe By :Food and Wine 6/99 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 6 large carrots, -- peeled 2 slices fresh ginger 1 medium onion, -- finely chopped 4 cups chicken stock 2 cups water 1/3 cup unsweetened coconut milk 3/4 teaspoon red curry paste Salt and freshly ground pepper 1 scallion, -- cut into matchsticks 1 tablespoon cilantro leaves 1 tablespoon basil, -- chopped Cut four carrots into thick slices, cut two into matchsticks. Heat the oil in a large saucepan. Add the thickly sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids, discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve. This is the BEST carrot soup ever - served either hot or cold you will find it unforgettable. Jennie Contributed to FareShare by Jennie. Suggested Wine: Dry Riesling or Chenin Blanc FareShare Gazette; 2 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 2g Total Fat; (68% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1435mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Rhubarb Zucchini Pie Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups diced zucchini 1 cup diced rhubarb 1 1/4 cups sugar 1 1/2 teaspoons apple pie spices 1 pinch salt 1/4 cup flour 1/4 cup apple juice, frozen concentrate -- thawed 2 eggs -- beaten Pastry for 2-crust 9-inch pie Extra sugar for sprinkling Preheat oven to 400F. Combine all ingredients except pastry and extra sugar. Pour into unbaked pastry shell. Cover with top crust and cut slits for the steam to escape. Sprinkle the crust lightly with the extra sugar. Bake at 400F for 20 minutes then reduce heat to 350F and bake until golden brown and cooked. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 19 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 1g Total Fat; (6% calories from fat); 2g Protein; 39g Carbohydrate; 47mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates * Exported from MasterCook * Ricotta Cheese Filling for Ravioli Recipe By :Grandma DeMaio Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ricotta cheese -- (about 2 cups) 1/3 cup Parmesan cheese -- freshly grated 1/3 cup Romano cheese -- freshly grated * 1/4 cup fresh parsley -- chopped 1 pinch nutmeg -- freshly grated salt -- to taste freshly ground white pepper -- to taste 3 large eggs * You can use any combination of Romano and/or Parmesan cheese, freshly grated. Combine the ricotta, Parmesan and/or Romano cheeses, parsley, nutmeg, salt and pepper. Use a ravioli cutter to cut and seal each ravioli, making sure to press out air. TO COOK: Cook the ravioli a few at a time in a pot of boiling salted water. Remove when the ravioli rise to the surface; drain. Toss with a little melted butter or olive oil. TO SERVE: Place several ravioli on each plate and top with a rich Marinara Sauce. Sprinkle with a little Parmesan or Romano cheese and serve immediately. All the recipes are from Joe's grandmother, who was born in Como, Italy. These are all very authentic. I watched her make the spaghetti sauce, ricotta filling and sausage many times! Enjoy! Contributed to FareShare by Mary. FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 1258 Calories (kcal); 90g Total Fat; (64% calories from fat); 91g Protein; 19g Carbohydrate; 850mg Cholesterol; 1501mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates * Exported from MasterCook * Rindergulasch (Beef Goulash) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 pound round steak -- cubed 3 onions -- medium, chopped 1/2 tablespoon salt 1/4 tablespoon pepper 1/2 tablespoon garlic salt 1 tablespoon paprika 1/4 tablespoon sugar 2 cups water -- hot 1 tablespoon unbleached flour 1/4 cup water -- cold 1/2 cup cream -- heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. "posted to recipelu list" GramWag/Carol Ann By Diane Geary <diane@keyway.net> on Apr 11, 1998. Posted to FareShare by Sandy West FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 32g Total Fat; (66% calories from fat); 24g Protein; 12g Carbohydrate; 93mg Cholesterol; 1643mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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