Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

FareShare Gazette Recipes -- December 1998 - C's (Page 1)

Page C1 | Page C2 | Page C3 | Page C4 | Page C5



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Cabbage Soup with Bacon
Candied Kumquats : Basic Flavorings
Caramelized Onion and Tomato Crostini
Cashew Stuffed Mushrooms
Celery Root And Carrot Salad - With Kumquats
Chanukah Potato Latkes (Pancakes)
Chayote Potato Gratin

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index


FareShare Chat Recipes.
FareShare Gazette Recipes.

                      *  Exported from  MasterCook  *
                         Cabbage Soup with Bacon
Recipe By     : Safeway website
Serving Size  : 4    Preparation Time :0:35
Categories    : Bacon                            Beans/Legumes
                Cabbage                          Onions
                Potatoes                         Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          water
   2      tablespoons   chopped fresh thyme
   2      tablespoons   all purpose flour
   1      can           cannellini OR -- (15 oz.) (15 ounces)
                        great Northern beans -- rinsed/drained
   1                    russet potato -- peeled in 1 inch cubes
   1                    carrot -- diced
   2      cups          canned low-salt chicken broth
     1/2  head          green cabbage -- thinly sliced
   2      stalks        celery -- diced
   1      small         onion -- diced
   3      slices        bacon
     1/2  cup           dry white wine
1. Saute bacon in heavy large saucepan until crisp, about 5
minutes. Transfer to paper towels and drain. Crumble bacon.
2. Heat bacon drippings in same saucepan over medium-high heat. Add onion,
carrot and celery and saute until tender, about 5 minutes. 
3. Sprinkle with flour and stir 2 minutes. Stir in wine and bring to boil,
stirring constantly. Add broth and water. Return to a boil.
4. Add cabbage and potato to soup. Simmer until cabbage and potato are 
tender, about 15 minutes. Add beans and simmer until heated through. Stir
in thyme. Season to taste with salt and pepper. 
5. Ladle soup into bowls. Sprinkle with bacon and serve.
Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 4 servings

Copyright 1997, Safeway Inc.
MC formatting and posted on FareShare 12-98 
by ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                   Candied Kumquats : Basic Flavorings
Recipe By     : Basic Flavorings: Spices
Serving Size  : 2    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Citrus
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         kumquats
   2      cups          sugar
   1      cup           cider vinegar
     1/2  cup           water
   2                    cinnamon sticks
  10                    whole  cloves
   2      whole         star anise
Makes two 1-pint jars. A colorful, unusual recipe to serve with ice cream
and other desserts.
An alternative recipe is to fill Mason jars with kumquats, add a few
cloves, a cinnamon stick, and 2 tablespoons of sugar to each jar, then
cover with brandy. Seal and set aside for 2 to 6 months. Use the sliced
fruit with char-grilled duck breasts and the kumquat brandy to flame the
meat, or serve as a liqueur with desserts or Coffee.
Wash the kumquats well, discarding any stems. Place in a saucepan. Cover
with water and bring to a boil. Reduce the heat and simmer for about 5
minutes. Place in a colander and refresh under cold water. Place all the
remaining ingredients in a large saucepan and bring to a boil. Add the
kumquats. Reduce the heat to low and poach gently for about 15 minutes
until the fruits are very tender.
Sterilize 2 Mason jars by placing in a deep saucepan, pouring over boiling
water to cover, then simmering gently for 15 minutes.
Using a slotted spoon, transfer the kumquats to the sterilized Mason jars.
Cool the syrup to room temperature and pour over the kumquats. Seal the
jars and keep in the refrigerator for up to 2 months.
*INFO* recipe from Clare Gordon-Smith (1996) Basic Flavorings: Spices
(Courage Books).
Posted on FareShare 12-98  by 12/98
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                  Caramelized Onion and Tomato Crostini
Recipe By     : Detroit Free Press Food Section
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Breads
                Onions                           Tomatoes
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    French baguette -- cut diag. (in 1/2" slices)
                        (about 36 slices)
                        Olive oil for brushing on the bread
   2      tablespoons   olive oil (not extra virgin)
   1      large         yellow Spanish onion -- very thinly shaved
                        or sliced
   3      tablespoons   brown sugar
   2      cups          ripe fresh tomatoes -- chopped/drained OR
                        canned diced tomatoes -- drained
     1/4  cup           fresh chopped parsley
                        Kosher salt and pepper to taste
     1/2  cup           freshly grated Parmesan cheese
Preheat the oven to 350 degrees. Brush the bread slices with the olive oil,
place on a baking sheet and bake until very lightly toasted, about 6-8
minutes. Remove from the oven and set aside.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over high
heat. Add the onion, reduce heat and cook, stirring often, for 5 minutes
until the onions are translucent. Add brown sugar and continue cooking,
stirring occasionally, for 15 minutes more until onions are golden and
most of the liquid from onions has evaporated. Remove from the heat and
cool slightly.
In a medium bowl, combine the tomatoes and parsley. Evenly divide onion
mixture among the toasted bread slices. Top each with a small amount of 
tomato mixture and sprinkle with salt, pepper and a little Parmesan 
cheese. Just before serving, turn on broiler and broil crostini to heat
through and slightly melt the cheese. 
Makes 36 crostini; analysis based on 1 crostini.
From Annabel Cohen
Tested by Susan Selasky for the Detroit Free Press Test Kitchen
68 calories (40% from fat), 3 grams fat (1 gram sat. fat), 9 grams
carbohydrate, 2 grams protein, 98 mg sodium, 1 mg cholesterol, 
28 mg calcium, 1 gram fiber
December 21, 1998
MC formatting and posting on Fareshare 12-98 
by ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Cashew Stuffed Mushrooms
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Mushrooms
                Nuts                             Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         mushrooms
     1/4  cup           butter
   2      tablespoons   onion minced
   1 1/2  cups          dry seasoned stuffing -- crumpled
     1/4  cup           cashews -- chopped
     1/2  cup           white wine
Clean and stem mushrooms. Chop stems.   Melt butter in a frying
pan. Stir and saute onion and chopped stems.  Remove from heat and
add remaining ingredients.  Stuff caps, mounding and compressing
stuffing slightly  into a rounded dome (I use the thumb-first
finger "okay" sign to form a rim while shaping stuffing)  Chill
until ready to use (up to 2 days) Bake 400' for 20 minutes
There are usually about 15 per medium mushrooms per pound.
Posted to FareShare 12-98 by
                   - - - - - - - - - - - - - - - - - - 
NOTES : The filling of these does not shrink.
                     *  Exported from  MasterCook  *
               Celery Root And Carrot Salad - With Kumquats
Recipe By     : American Express Publishing
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Volume 3, Dec. '98
                Vegetables                       Citrus
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         fresh kumquats -- seeded and finely chopped
     1/4  cup           fresh orange juice
     1/4  cup           sour cream
   2      tablespoons   hot and sweet mustard
   2      small         garlic cloves -- minced
   1 1/2  teaspoons     salt
     1/2  teaspoon      freshly ground pepper
   2      large         celery roots -- (3 pounds)trimmed,
                        -- quartered, peeled
   3      tablespoons   fresh lemon juice
     1/2  pound         carrots -- peeled and julienned
   1      cup           pecans -- (halves),toasted, coarsely crumbled
1.  In a bowl, combine the kumquats, orange juice, sour cream, mustard,
garlic, salt and pepper.  make ahead: The kumquat dressing can be
refrigerated, covered, for up to 2 days.)
2.  Using a mandoline or the large shredding disk of a food processor,
cut the celery roots into 2-by-1/4-inch julienne strips.  Transfer to a
very large bowl and toss with the lemon juice to prevent discoloration. 
Add the carrots and the kumquat dressing and toss.  Cover and
refrigerate for 1 day.
3.  Taste the salad for seasoning.  Transfer it to a large platter and
scatter the pecans on top.
The celery root can be shredded in a food processor, but you'll get a
thicker and smoother result if you cut the vegetables into julienne
strips on a mandoline.  This salad improves overnight in the refrigerator.
Copyright  1997, American Express Publishing.  All rights reserved.
Recipe from
Posted to FareShare 12/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                    Chanukah Potato Latkes (Pancakes)
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Ethnic
                Onions                           Potatoes
                Side Dishes                      Pancakes/Waffles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         white baking potatoes -- peeled in chunks
   2      medium        onions -- peeled in chunks**
   2      large         eggs beaten (or eggbeaters equal to 2 eggs)
     1/3  cup           matzoh meal
                        salt and pepper to taste**
                        corn or peanut oil for sauteing
1. grate the onions finely, either by hand or using the food processor in
a pulse/chop motion.  the onions can also be grated using the fine blade
of a meat grinder
2. grate the potatoes the same way and add to onions
3. drain carefully in a colander to remove excess moisture, but not any of
the pulp, and transfer to a mixing bowl 
4. add matzah meal, beaten eggs, and salt and pepper.  mix together well
until thoroughly blended 
5. in a large skillet, heat 6 Tbls oil over high heat until sizzling, but 
not smoking.  add 1/4 cup of batter for each latke.  don't crowd the pan
because the latkes spread.  about 4 or 5 would probably be the most you
can fit in either a 9 or 12 inch skillet.  
6. regulate the heat carefully to prevent the latkes from burning as you 
cook them.  saute each one at least 3 or 4 minutes before you turn them.  
saute the same amount on the second side.  latkes are through cooking when 
they are golden brown in color, and crisp around the edges. 
7. to keep the batter well mixed and free of discoloration, stir the 
batter from time to time until all the latkes are made. 
8. as they each are finished, drain them on a paper towel, and keep them 
warm in a heated oven set around 175 degrees.  this recipe makes between 
16 and 20 latkes.  
9. the classic accompaniment is sour cream and/or apple sauce.  
**BEV'S NOTE; my suggestion is that you make a very small latke and cook
it.  That way you can taste for the seasonings.  you might want to add more
onion, or more salt and pepper, or use just salt without the pepper. 
needless to say, there are dozens and dozens of different versions.  some
don't use matzah meal or flour, some versions use eggs separated, adding
the yolks first, beating the egg whites, then folding them in which makes
for a lighter latke. but the all contain potatoes, onions, salt, and eggs.
Be careful they're addictive, make more than you think you might want.
don't worry, they'll get eaten :-) TO FREEZE LATKES: freeze on a baking
sheet in single layers. when frozen solid, layer in airtight container
with wax paper between each layer.  before reheating, return the frozen
pancakes to baking sheets.  reheat in a single layer without crowding at
450 degrees for 5 to 10 minutes if thawed, 15 to 20 minutes if frozen, or
until crisp and bubbling.
Bev's Note: this recipe might appear long, but it really is just a step by
step format for anyone who hasn't made latkes before.  all it boils down to
is grate potatoes, onions, add the matzah meal and eggs and seasonings,
make sure oil is hot before you start cooking, and if you find you need
more oil as cooking goes on, add it, but wait until it's hot again before
you put potato mixture in.  if oil isn't hot the food absorbs it, and then
becomes greasy.
Sternberg (great book)
Posted to FareShare 12-98 by Beverly <>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Chayote Potato Gratin - Janos
Recipe By     : Janos: Recipes & Tales from a Southwest Restaurant
Serving Size  : 6    Preparation Time :1:30
Categories    : Eggs                             Vegetables
                Volume 3, Dec. '98               Leeks
                Potatoes                         Squash
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs
   1                    egg yolk
   3      cups          heavy cream
   2      tablespoons   chopped garlic -- divided use
                        salt and black pepper
                        butter or oil -- for sauteing
   1      medium        yellow onion -- sliced julienne
   1                    leek; washed -- sliced julienne
   2                    russet potatoes -- peeled
                        and thinly sliced
   4      ounces        Parmesan cheese -- grated
   1                    chayote squash -- peeled and seeded
                        and thinly sliced
Combine eggs, egg yolk, cream, 1 tablespoon of the garlic, salt and pepper
to make a custard mixture. Set aside. 
Coat a saute pan with butter or oil and saute onion, leek, and the
remaining garlic until onion is translucent. Season with salt and pepper.
Coat a small baking pan with butter or oil. Spread a layer of potatoes,
cover lightly with custard, sprinkle with onion and leek, and top with
Parmesan cheese. Layer chayote over all, and add more custard on top.
Repeat untill all ingredients are used, ending with a layer of potato and 
a sprinkling of cheese.
Preheat oven to 375F degrees. Bake uncovered for 45 minutes, then cover
with aluminum foil and make for an additional 15 minutes.
* INFO * Recipe by Janos Wilder, chef, Janos restaurant.  This Arizona
restaurant (150 North Main Av, Tucson) serves French-inspired southwestern
cuisine. There's a book called Janos: Recipes & Tales from a Southwest
Restaurant (1989, Tenspeed). ISBN 0898153107 Chef's profile, see  restaurant menu  >email by
Posted on FareShare 12-98 by Pat Hanneman <>
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 2535 0 0 0 3891 0 0 0 0 0 0 0

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!