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FareShare Gazette Recipes -- December 1998 - C's (Page 4)

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Recipes Included On This Page

Coconut Chicken with Garlic and Ginger Sauce
Cranberry Bread Pudding With Orange Sauce
Cranberry Kumquat Compote
Cranberry Kumquat Relish
Cranberry Orange Bread
Cranberry Pear Chutney
Cranberry Punch #1
Cranberry Punch #2
Cranberry Punch #3
Cranberry Punch #4

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                      *  Exported from  MasterCook  *
               Coconut Chicken with Garlic and Ginger Sauce
Recipe By     : Basic Flavorings: Spices
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Chicken
                Citrus                           Coconut
                Main Dishes                      Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1      tablespoon    olive oil
   8                    chicken pieces -- skin on
   2                    shallots -- chopped
   1                    garlic clove -- crushed
   1      piece         fresh ginger -- (1-inch) minced
   1      cup           coconut milk
   2      tablespoons   orange marmalade -- or
                        kumquat marmalade
                        salt
                        black freshly ground pepper
     2/3  cup           shredded coconut -- toasted, to serve
1. Heat the butter and olive oil in a large skillet. Add chicken and
cook for about 3 to 4 minutes until browned on all sides. Remove from 
skillet with a slotted spoon and set aside in a warm place.
2. Add the shallots, garlic, and ginger to the skillet and saute for 2
minutes, until softened and transparent.
3. Return the browned chicken to the skillet and stir in coconut milk,
marmalade and seasoning. Simmer, uncovered, for about 5-10 minutes, or
until the chicken is tender. [see tip]
4. Sprinkle with toasted coconut and serve with fragrant Thai rice.
TIP from Illustration:  pieces of chicken are approximately same size
and weight: legs, thighs, backs.
*INFO* Recipe from Clare Gordon-Smith, Ed.  (1996) Basic Flavorings: 
Spices (Courage Books),
Posted on FareShare 12-98  by kitpath@earthlink.net 12/98
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Nutr. Assoc. : 0 0 0 0 0 0 26076 0 0 0 0 0
                     *  Exported from  MasterCook  *
                Cranberry Bread Pudding With Orange Sauce
Recipe By     : Prudence Hilburn
Serving Size  : 1    Preparation Time :0:00
Categories    : Cranberries                      Desserts
                Sauces                           Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          crumbled raisin bread
   1      quart         milk
   3                    eggs -- slightly beaten
   1 1/3  cups          sugar
   1      tablespoon    vanilla extract
   1      teaspoon      grated orange rind
   1      cup           cranberries
   1      cup           chopped pecans
     1/4  cup           butter or margarine
Heat the oven to 350 degrees F.  In a large bowl combine the bread and
milk.  Set aside.  In a medium-sized bowl combine the eggs, sugar,
vanilla, and orange rind.  Mix until blended. Pour the egg mixture into
the bread/milk mixture.  Mix well. Stir in the cranberries and pecans. 
Melt the butter in a 9x13x2-inch baking pan.  Pour the pudding mixture
into the pan.  Bake for 1 hour.  Serve with warm orange sauce.
From http://www.annistonstar.com/yourtable/yourtable_19981125_1598.html
MC and Posted to FareShare by  J Pellegrino 12/98
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                     *  Exported from  MasterCook  *
                        Cranberry Kumquat Compote
Recipe By     : Gourmet Magazine, 11/97
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Cranberries
                Citrus                           Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         kumquats -- (about 10)
   1      12 ounce      bag  cranberries -- fresh or unthawed
                        frozen (about 3-1/2 cups)
   1      cup           water
   1      cup           sugar
With a sharp thin knife thinly slice kumquats crosswise, removing
seeds.  Pick over cranberries.  In a small saucepan bring water with
sugar to a boil and simmer, stirring until sugar is dissolved, 5
minutes.  Add kumquats and simmer 5 minutes.  With a slotted spoon
transfer kumquats to a bowl.  Add cranberries to syrup and simmer 10
minutes.  Cool mixture completely.  (Cranberry mixture and kumquats may
be made 3 days ahead and chilled in separate airtight containers - so
kumquats will retain their color).
Just before serving, stir kumquats into cranberry mixture.
Makes about 3 1/2 cups.  Can be prepared in 45 minutes or less.
Gourmet November 1997
Recipe from http://food.epicurious.com/db/recipes/recipesH/9/14469.html
Posted to FareShare 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                         Cranberry Kumquat Relish
Recipe By     : www.mymenus.com
Serving Size  : 1    Preparation Time :0:00
Categories    : Citrus                           Cranberries
                Pesto                            Volume 3, Dec. '98
                Pickles/Relish & Chutney         Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         fresh cranberries
  10                    kumquats -- (or 1 sm orange),
                        -- cut in 1" pieces
   1      cup           sugar
     1/4  cup           dried currants
Combine cranberries, kumquats and sugar in a food processor.  Process
until finely chopped. Transfer to a nonreactive bowl. Stir in currants
and set aside about 1 hour before serving chilled or at room
temperature.
Recipe from www.mymenus.com
Posted to FareShare 12/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
              Cranberry Orange Bread-Hand Or Abm-1 1/2 Pound
Recipe By     : Becky Low, Utah State University Extension
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Bread Machine
                Breads - Yeast                   Cranberries
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           water
     3/4  cup           cranberry sauce
   2 3/4  cups          flour
   1      tablespoon    sugar
   1 1/2  teaspoons     salt
   3      tablespoons   regular nonfat dry milk -- (optional)
   2      tablespoons   orange peel -- finely grated
   1 1/2  teaspoons     yeast -- for bread machines
   2      tablespoons   butter
     1/3  cup           dried cranberries -- (optional)
Makes 1 1/2 pound loaf.  Add ingredients according to order listed or
follow bread machine instructions.  Set crust color and turn on
machine.  Check dough as machine kneads, add additional flour (1
tablespoon at a time) as needed to make dough right consistency.
By Hand:
Combine warm water with cranberry sauce, sugar, salt, and orange peel. 
Soften butter and add.  Combine flour, dry milk and yeast.  Stir into
liquid.  If dough is too stiff, add a tablespoon of water at a time.  If
dough is too soft, add a tablespoon of flour at a time.  Knead dough on
a lightly floured surface until smooth and elastic (about 10 minutes)
Place in a clean greased bowl, cover, set in warm place and allow to
rise until double in bulk.  Punch down.  Shape into a round loaf, place
on greased cookie sheet, cover, and allow to rise until double in bulk. 
Bake at 350 degrees for 20-30 minutes or until done.  Brush surface with
melted butter, place on cooling rack.
Amount Per Slice Calories 228 Calories from Fat 30 Fat 13% Protein 8%
Carb.  79%
Recipe from http://www.ksl.com/TV/recipes/files/1123cran.htm
 Kitpath/Pellegrino 12/98 
Posted to FareShare 12/98 by JoAnn Pellegrino
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NOTES : A real easy recipe when made in the bread machine. Instructions
        included for making this bread by hand. Either way it is made it
        tastes great. Try it for breakfast with a cream cheese. Nice 
        compliment to the holiday season and great for using leftover
        cranberry sauce. 
                     *  Exported from  MasterCook  *
                          Cranberry Pear Chutney
Recipe By     : Prudence Hilburn
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments/Seasonings            Cranberries
                Fruit                            Nuts
                Pears                            Pickles/Relish & Chutney
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cranberries -- (12 oz.)
   1 1/2  cups          firmly packed light brown sugar
     1/3  cup           chopped nuts -- (pecans, walnuts or almonds)
     1/2  cup           raisins
     1/3  cup           chopped celery
     3/4  cup           peeled and chopped fresh pears
   2      tablespoons   vinegar
     1/4  teaspoon      ground cloves
   1      teaspoon      ground ginger
Combine all ingredients in a large pan.  Bring to a boil.  Reduce heat
to simmer.  Continue cooking for about 30 to 40 minutes or until
cranberries are tender and the mixture has thickened.  Makes about 3 cups.
From http://www.annistonstar.com/yourtable/yourtable_19981125_1598.html
MC and Posted to FareShare,  J Pellegrino 12/98
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                     *  Exported from  MasterCook  *
                            Cranberry Punch #1
Recipe By     : Republican Woman's Cookbook  Desserts  1970
Serving Size  : 12   Preparation Time :0:00
Categories    : Beverages                        Volume 3, Dec. '98
                Cranberries
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      qt            cranberry juice
   1      qt            ginger ale
   8      oz            dark rum
                        pineapple chunks
Mix first 3 ingredients; serve over ice in punch bowl. Garnish with the
pineapple chunks.
NOTES : From the National Federation of Republican Women 1970
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> 
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                     *  Exported from  MasterCook  *
                            Cranberry Punch #2
Recipe By     : Republican Woman's Cookbook  Desserts 1970
Serving Size  : 30   Preparation Time :0:00
Categories    : Beverages                        Volume 3, Dec. '98
                Cranberries
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      c             cranberry juice
   1 1/2  c             sugar
   4      c             pineapple juice
   1      tbsp          almond extract
   2      qt            ginger ale
Combine first 4 ingredients, stirring until sugar is dissolved; chill
thoroughly. Add ginger ale just before serving.
NOTES : From the National Federation of Republican Women 1970.
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net>
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                     *  Exported from  MasterCook  *
                            Cranberry Punch #3
Recipe By     : Republican Woman's Cookbook  Desserts  1970
Serving Size  : 1    Preparation Time :0:00
Categories    : Beverages                        Volume 3, Dec. '98
                Cranberries
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  c             sugar
   6      1 inch stick  cinnamon bark
   2      tsp           whole allspice
   1      tsp.          whole cloves -- (1 to 2)
     1/4  tsp           salt
   1      qt            cranberry juice cocktail
   1      can           (No.2 size) unsweetened pineapple juice
   1      bottle        (12 oz.) ginger ale -- chilled
Combine all ingredients except ginger ale; simmer for 10 minutes.
Strain and chill. Add the ginger ale.  No yield given.
NOTES : From the National Federation of Republican Women 1970.
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net>
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                      *  Exported from  MasterCook  *
                            Cranberry Punch #4
Recipe By     : Republican Woman's Cookbook  Desserts  1970
Serving Size  : 50   Preparation Time :0:00
Categories    : Beverages                        Volume 3, Dec. '98
                Cranberries
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      12 oz. cans   frozen orange juice
   3      12 oz. cans   frozen lemon juice
   2      cans          large size pineapple juice
   2      qts           cranberry juice cocktail
   3      qts           ginger ale
Mix all the ingredients together except ginger ale; add ginger ale just
before serving. Place ice block in punch bowl; pour punch over ice block
just before serving. May be halved. 1 pint white rum may be added to one 
half.
NOTES : From the National Federation of Republican Women 1970.
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net>
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