Recipes Included On This Page Beer-Batter Mushrooms Biga Bluefish with Fresh Tomato Coulis Bobbie's Ham And Noodle Crockpot Dish Butterscotch Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Beer-Batter Mushrooms Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Mushrooms 1 Pkg batter mix 1 c Beer Wash mushrooms and trim stems, but do not completely remove all of the stem. Heat oil in a deep fryer, such as a "Fry-Daddy" or deep skillet with enough oil to cover. Use either commercial "Mushroom Batter" mix or a mix like Bisquik for the batter. Mix the batter according to package directions, except use beer as liquid instead of water or milk. Deep-fat fry the 'shrooms, until golden brown and drain on paper towels. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 2g Total Fat; (8% calories from fat); 10g Protein; 29g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Biga Recipe By :Vicki Caparulo Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon yeast 1/4 cup warm water 3/4 cup warm water 1 tablespoon warm water 1 teaspoon warm water 2 1/2 cups flour Place yeast in large work bowl of stand mixer, 1/4 cup warm water and stir. When mixture is creamy after three or four minutes, add remaining water and flour, about 1/2 cup at a time. Mix at medium speed with the paddle, mix until well blended, dough will be stiff. Cover bowl with plastic wrap and set in warm place 12 to 18 hours to ferment. Dough will triple in value and come back down again. Divide Biga into 4 ounce pieces, cover with plastic wrap and store in refrigerator if you are going to use it with two days, otherwise, freeze. To use, defrost in refrigerator, then bring to room temperature before using. There are so many variations on Italian Bread, but one that starts with a biga is always a hit: Learned to make this one at New England Culinary Institute. Jennie Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 5 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1140 Calories (kcal); 3g Total Fat; (2% calories from fat); 33g Protein; 239g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Bluefish with Fresh Tomato Coulis Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups coarsely chopped tomato 1/4 teaspoon salt 3 tablespoons red wine vinegar 2 tablespoons chopped fresh cilantro 1 tablespoon minced shallot 1 tablespoon olive oil 1 small garlic clove -- crushed 6 (6-ounce) bluefish fillets Cooking spray 2 teaspoons grated lemon rind 1/4 teaspoon salt 1/4 teaspoon pepper Place chopped tomato in a colander; sprinkle with 1/4 teaspoon salt, and toss tomatoes gently. Let tomatoes drain for 30 minutes. Combine tomato, vinegar, and next 4 ingredients (vinegar through garlic) in a bowl; stir well. Let stand at room temperature 30 minutes. Place fish on a jelly-roll pan coated with cooking spray, and sprinkle grated lemon rind, 1/4 teaspoon salt, and pepper over fish. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with tomato coulis. Serving Size: 1 fish fillet and 1/4 cup tomato mixture Source : "Cooking Light, September 1996" Suggested Wine: Pinot Gris NOTES : Any white fish, such as red snapper, grouper, or orange roughy, can be easily substituted to pair with the pungent herb cilantro in this fresh tomato topping. Contributed to the FareShare Gazette by Art; 19 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 2g Total Fat; (81% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Bobbie's Ham And Noodle Crockpot Dish Recipe By :Bobbie Banghart original Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans cream of chicken soup -- or light 2 1/2 cups cooked ham -- cubed [2 1/2 to 3 cups] 2 1/4 cups noodles -- uncooked 1 tablespoon pimiento 1 cup shredded Cheddar cheese 2 cups broccoli Add soup and ham to crockpot, sprayed with Pam. Cook noodles 5-6 minutes in boiling salted water. Drain noodles and add to crockpot. Add pimiento, and cheese. Cook broccoli (5 minutes for any stems, 4 minutes for flowerets. Add to crockpot. Add cheese. Cook on High for about 2 hours or 4 hours on Low. Variations: 1. Can add peas instead of broccoli. 2. Can substitute 1/4 cup green pepper and 8 ounce can whole kernel corn for broccoli. 3. Can use broccoli and substitute 1 cup instant white rice for noodles, omit pimiento, adding 1/2 cup each celery and onion, chopped and 8 ounce can water chestnuts, sliced, drained. 4. Can substitute 8 ounce jar process cheese spread or 8 ounce block process cheese for shredded Cheddar cheese (Reduce soup to one can). Source : "Compilation of several recipes" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 12 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 11g Total Fat; (49% calories from fat); 14g Protein; 12g Carbohydrate; 51mg Cholesterol; 897mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Butterscotch Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/3 cup water 2/3 cup liquid glucose 125 g (4 oz) butter 1 tsp lemon essence 1/2 tsp salt Combine sugar, water and glucose in a heavy saucepan, stir over low heat until sugar has dissolved, bring to the boil, reduce heat until very low (mixture will still boil), boil 8-10 minutes or to 150c(300f)on sweets thermometer (mixture should be a light golden brown). Remove from heat, add remaining ingredients, stir until well blended. Pour into lightly greased 18cm x 28cm (7" x 11")lamington tin. Mark into squares while still hot. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1548 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 400g Carbohydrate; 0mg Cholesterol; 1072mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 27 Other Carbohydrates

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