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FareShare Gazette Recipes -- December 1998 - W's

 

 

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Recipes Included On This Page

White Beans With Red Onion Chutney
White Chocolate Cappuccino Raisin Bars
White Enchiladas

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                      *  Exported from  MasterCook  *
               White Beans With Red Onion Chutney - Bailey
Recipe By     : Lee Bailey's Cooking for Friends
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Volume 3, Dec. '98
                Beans/Legumes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked white beans -- drained
   6      tablespoons   chopped red onion
   3      tablespoons   olive oil
   1      tablespoon    raspberry vinegar
   2                    garlic cloves -- roasted
                        and pulverized
                        Black pepper -- to taste
Toss beans and onion. Whisk oil, vinegar and garlic. Pour over beans; mix
in a generous grind of pepper. Makes 4 to 6 servings.
HOW BAILEY COOKS BEANS: Soak a 1-pound package of white beans overnight.
Drain and put into a pot with 8 cups chicken stock, 1 large bay leaf and
1/2 teaspoon thyme. Simmer until tender, about 1+1/2 hours. Cool and
refrigerate, undrained. Leftovers are good in soup.
*INFO* Recipe from Lee Bailey's Cooking for Friends (Gramercy 1998).
If you have comments or questions about this recipe, please E-mail 
Pat Hanneman at kitpath@earthlink.net (12/98) who posted this on FareShare
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                     *  Exported from  MasterCook  *
            White Chocolate Cappuccino Raisin Bars (Sun-Maid)
Recipe By     : Sun-Maid Raisins; online recipes*
Serving Size  : 36   Preparation Time :0:45
Categories    : Bars                             Chocolate
                Desserts                         Fruit
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine
   6      ounces        white baking pieces -- (or 1 cup)
   1      tablespoon    instant coffee granules
   1      tablespoon    warm water
   1      cup           sugar
   1      teaspoon      vanilla
   3      large         eggs -- lightly beaten
   2      cups          all-purpose flour
   1 1/2  teaspoons     baking powder
     1/4  teaspoon      salt
   1 1/2  cups          raisins
                        Glaze:
     1/4  teaspoon      instant coffee granules
   4      teaspoons     water
   1      tablespoon    melted butter
     3/4  cup           sifted powdered sugar
Combine butter and white chocolate pieces; heat just until melted. Remove.
Dissolve coffee granules in the warm water; stir into melted mixture with
sugar, vanilla and eggs. Combine flour, baking powder and salt; add to
mixture. Stir in raisins. Spread in a greased 13x9-inch pan.  Bake 30
minutes at 350F or until set in middle. cool. Drizzle with glaze. Makes 36
bars. 
PER BAR: 130cals, 5g fat (33%cff). *mc
Glaze: combine coffee and water; stir to dissolve. Add butter, mix in the
confectioners' sugar.  
notes: 15 prep; 30 mins bake; time to cool.
* Info * Recipes from the makers of Sun-Maid Raisins. Online at
www.sunmaid.com/  Converted by kitpath@earthlink.net 
Nutrition by Master cook. 
Posted on FareShare 12 '98 by Pat Hanneman <kitpath@earthlink.n
Nutr. Assoc. : 0 5519 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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                     *  Exported from  MasterCook  *
                             White Enchiladas
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Beans/Legumes
                Cheese                           Chicken
                Sandwiches/Wraps
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    Butter
   1      Tablespoon    Oil
   2                    garlic cloves -- minced
   4      cups          cooked chicken or turkey -- pulled into
                        bite-sized pieces w/fingers
   1      cup           chicken broth
   1      can           chopped green chilies -- (4 oz)
   2      tsp           dijon mustard
   1      15 ounce can  cannelloni beans -- rinsed/drained
   1      cup           heavy cream
   6      large         flour tortillas
   6      oz            Monterey jack cheese -- shredded
The discovery of the affinity of green chilies for mustard inspired this
flavorful dish. I call these White Enchiladas because the chicken (or
turkey), white beans and cream sauce make them very different from
traditional enchiladas.
Preheat broiler or oven. Heat a large skillet over medium high heat with
the butter and oil. When butter has stopped foaming, add garlic and 
chicken and saute, stirring, until chicken has started to brown. Add 
chicken broth and stir to loosen any browned particles. Add undrained 
chiles, mustard and cannellini beans. Simmer, uncovered for 5 minutes, 
until thickened slightly. Add cream and simmer for another five minutes.
Meanwhile, warm tortillas according to package directions. Place one
tortilla in a 9" x 11" (or similar) baking dish. Using a slotted spoon,
place 1/6 of the chicken/bean mixture in a line down the center of the
tortilla. Sprinkle with about 1 tablespoon of cheese and quickly roll up,
folding the sides in. Push the rolled tortilla to one end of the baking
dish. Repeat with remaining tortillas. Pour remaining sauce over all the
rolls and sprinkle with the remaining cheese. Place in broiler or oven to
melt cheese.
Yield: 6 servings.
Posted on FareShare 12-98 by AcaGordie <gordon@acanet.com.mx>
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