Recipes Included On This Page Schwäbischer Apfelkuchen Shrimp and Crescent Pinwheels Spinach Triangles Steve's Mean Canadian Green Coriander Hot Sauce Swedish Limpa Soda Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Schwäbischer Apfelkuchen Recipe By :Trudi Barnes Serving Size : 10 Preparation Time :2:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 5/8 cup granulated white sugar 2 cups white wheat flour 3/4 cup butter 1 egg yolk 4 Granny Smith apples -- peeled and sliced FILLING: 1 cup whipping cream 3 teaspoons white wheat flour 1/2 teaspoon vanilla 1 lemon zest 3 eggs 1/2 cup granulated white sugar Mix sugar, egg yolk, flour and butter in food processor. Refrigerate for 30 minutes. Preheat oven to 400°F. Prepare topping: mix second measure of eggs with sugar and add cream, flour and lemon zest. Press crust into large spring form pan. Arrange apples, pour in topping. Bake for 45 to 55 minutes. If custard is not set after 55 minutes, cover with foil and cook a few minutes longer. A knife in the center should come out clean. Apples should be tender but not mushy. You can sprinkle the top with cinnamon if desired. NOTES : A rich, classic German apple cake of shortbread crust with apple and custard filling. Helga Fabriz was David's German mother ("Mutti" in German) during his stay at Stanford in Germany, which was located near Beutelsbach. She was famous among the Stanford students (and the Beutelsbachers) for her apfelkuchen. Contributed to the FareShare Gazette by Robin; 6 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 24g Total Fat; (84% calories from fat); 3g Protein; 7g Carbohydrate; 147mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Shrimp and Crescent Pinwheels Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 ounce can Pillsbury Refrigerated Crescent Rolls 1/3 cup gourmet spreadable cheese with garlic - (from 5.2 to 6.5 oz. 1/2 cup cooked shrimp -- coarsely chopped 2 tablespoons chopped green onions Heat oven to 350 F. Spray cookie sheet with nonstick cooking spray. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread each rectangle with cheese. Sprinkle each with shrimp and onions; press in gently. Starting at short side of each rectangle, roll up tightly; gently press edge to seal. Cut each roll into 8 slices. Arrange slices, cut side down, on sprayed cookie sheet. Bake at 350 F. for 15 to 20 minutes or until edges are deep golden brown. Serve warm. Makes 16 appetizers. Posted to FareShare 11-2000 by bobbi744@acd.net Source : "Pillsbury Classic Cookbook, Holiday Appetizers #238, December 2000, p. 54" Yield : "16 appetizers" Serving Ideas : Garnish the platter with fresh bay leaves and small cherry tomatoes. NOTES : Ingredient Information: Frozen cooked shrimp that have been thawed, or cooked shrimp from the deli can be used for this recipe. The shrimp are chopped, so their size doesn't matter. Make Ahead Tip: Prepare the pinwheels and place them on the baking sheet; cover with plastic wrap and refrigerate for up to 2 hours. Shortly before serving, uncover and bake the pinwheels as directed. Contributed to the FareShare Gazette by Bobbie; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); trace Total Fat; (9% calories from fat); 2g Protein; trace Carbohydrate; 14mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Spinach Triangles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen chopped spinach 1/4 cup chopped green onions minced garlic -- to taste 2 tablespoons olive oil 4 large eggs 1/2 pound feta cheese -- crumbled 1/4 cup parsley -- chopped 1/4 cup fresh dill -- chopped or 1 tablespoon dried 1/2 pound unsalted butter -- melted 1 pound phyllo dough In a large skillet, saute onion and garlic in olive oil, add defrosted spinach, cook until warmed through. Add feta cheese, parsley, dill and eggs, remove from heat. Season with salt and pepper. When filling is cool, make triangles. Bake in a 400 degree oven for 10 to 20 minutes, until golden brown. Freeze if not being used immediately. Description: "FareShare Gazette Nov2000" Yield: "1 " - - - - - - - - - - - - - - - - - - - Per serving: 4317 Calories (kcal); 307g Total Fat; (79% calories from fat); 116g Protein; 65g Carbohydrate; 1447mg Cholesterol; 5660mg Sodium Food Exchanges: 16 Grain(Starch); 7 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 56 Fat; 0 Other Carbohydrates NOTES : Contributed to the FareShare Gazette by Jennie, 25 November, 2000 <http://fareshare.net> * Exported from MasterCook * Steve's Mean Canadian Green Coriander Hot Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Green Habaneros -- * 6 tablespoons lime juice 8 garlic cloves 1 medium onion -- (rough chop 6 coriander sprigs -- (6 - 8) rough chop or about 1/4 to 1/2 cup 1/4 cup red wine vinegar 1/4 teaspoon salt 1/8 cup water 1/2 teaspoon ground black pepper -- (or to taste) For this recipe I like to use some of the green Habs I always have left from the end of our short Canadian growing season, but I imagine other colored habs would do (although it may somewhat diminish the lovely green color this sauce becomes). Put everything into a food processor and chop at low speed for a minute or so. Then turn the processor to high speed for about 3-5 minutes until the ingredients are nearly liquefied. You can add more liquid (i.e., lime juice) if you want a thinner consistency. Bottle and let sit for a week for maximum flavour blending, although I can never resist using a bottle right away. Even if you wait, it should be ready right in time for your Christmas festivities! It makes approximately two and a half 5-ounce bottles worth. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 543mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Swedish Limpa Soda Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/2 cup whole wheat flour 1/2 cup rye flour 1 1/2 teaspoons baking powder 1 1/4 teaspoons salt 1 teaspoon baking soda 1 teaspoon anise seed 5 tablespoons butter -- chilled & cut in small pieces 3/4 cup buttermilk -- low-fat 3/4 cup Guinness Stout -- or dark beer 1/4 cup honey 1 tablespoon orange rind -- grated 2 tablespoons molasses 1 tablespoon vegetable oil Cooking spray 2 teaspoons cornmeal 2 teaspoons 1% low-fat milk Preheat oven to 375 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through anise seed) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through oil) in a bowl; add to flour mixture. Stir just until moist (dough will be sticky). Turn dough out onto a lightly floured surface, knead lightly for 1 minute with floured hands. Divide dough in half; shape each half into a 6 X 4 inch oval loaf. Place loaves on a baking sheet coated with cooking spray and sprinkled with cornmeal. Make 1 lengthwise cut 1/4 inch deep across the top of each loaf using a sharp knife. Brush loaves with 2 teaspoons milk. Bake at 375 degrees for 30 minutes. Reduce oven temperature to 350 degrees (do not remove bread from oven); bake am additional 25 minutes or until loaves are browned on the bottom and sound hollow when tapped. Remove loaves from pan, and cool completely on a wire rack. Contributed to the FareShare Gazette by Keri; 25 November, 2000. <http://fareshare.net> Description: "FareShare Gazette Nov2000" Source: "Cooking Light, November 2000, Page 144" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 4g Total Fat; (24% calories from fat); 3g Protein; 24g Carbohydrate; 8mg Cholesterol; 273mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Soda bread is a quick bread that is leavened when baking soda is activated by an acidic ingredient - usually buttermilk. This is a hearty loaf perfect for soup.

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