Recipes Included On This Page Corn and Bean Chowder Crab Balls Crab Meat Spread On Green Peppers Crusty Italian Bread Cucumber Dipping Sauce Curried Chicken Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Corn and Bean Chowder Recipe By :Violet Currie and Kay Spicer Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bacon 1 onion -- finely chopped 1 stalk celery -- thinly sliced 19 ounces cream-style corn -- (1 can) 1 cup Romano beans -- mashed or Dutch brown or white kidney beans [cooked before] 2 cups skim milk 1/2 teaspoon salt 1/4 teaspoon white pepper 1 pinch ground nutmeg chopped chives In large saucepan over Medium heat, cook bacon until crisp. Drain on paper towels; crumble and set aside. Remove all but 1 teaspoon drippings from the saucepan. Add onion and celery; cook stirring occasionally, for 5 minutes or until onion is translucent. Stir in corn, mashed beans, milk, salt, white pepper and nutmeg; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until thoroughly heated. Ladle into warm soup bowls. Garnish with crumbled bacon and chives. Makes 6 (1 cup) servings. Source : "Full of Beans, 1993, p. 36" S(MC formatting by): "bobbi744@acd.net" Yield : "6 cups" NOTES : For the testers this was hands-down favorite. Using pre-cooked beans, canned ones, if you wish, it takes only about 20 minutes to prepare and ladle into bowls. Bobbie's Notes: This was very good. I think it could also be zinged up a bit with a dash of hot pepper sauce. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 26 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 1g Total Fat; (22% calories from fat); 4g Protein; 6g Carbohydrate; 3mg Cholesterol; 260mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Crab Balls Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Crab meat 1 1/2 c Bread crumbs, soft 1 Eggs 2 tablespoon Cocktail sauce 2 tablespoon Mayonnaise 2 tablespoon Green onion, minced 1 tablespoon Fresh parsley, chopped 1/2 teaspoon Mustard powder 1 dash Red pepper 1 dash Black pepper 1 c Potato chips, crushed In large bowl, combine crab meat, bread crumbs, beaten egg, cocktail sauce, mayonnaise, green onion, parsley, mustard powder, red pepper and black pepper. Cover; chill at least 1 hour. Form mixture into 36 balls, using a rounded teaspoon for each. Roll in crushed chips; place on baking sheet. Bake in 425 degree oven for 10 to 12 minutes until hot and golden brown. Serve immediately with additional cocktail sauce for dipping. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 1g Total Fat; (53% calories from fat); 1g Protein; trace Carbohydrate; 11mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Crab Meat Spread On Green Peppers Recipe By :Tiffany Taylor Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crab meat, flaked 3 tablespoons chopped parsley 2 1/2 tablespoons oil 1 teaspoon grated onion 1 teaspoon lemon juice 1/2 teaspoon cumin 4 green peppers, cut into squares Place all the ingredients except green peppers in an electric blender or food processor. Process to desired consistency. Spread paste on green pepper squares. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); 4g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Crusty Italian Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- 9 ounces 2 cups water 2 teaspoons instant yeast 6 cups unbleached flour 2 tablespoons malt powder or sugar 1 tablespoon salt 2 egg whites For Sponge: The day before you want to serve the bread (or at least 10 hours before), mix the 2 cups of flour with 2 cups of water and the yeast. Set aside for at least 6 hours, preferably overnight. For Dough: The next day, or later, mix the sponge with the malt or sugar, salt and egg white. Beat vigorously, two minutes by machine, three minutes by hand, with a spoon or dough whisk. Mix in the remaining 5 cups of flour, and knead the dough until it is soft and elastic, about 8 minutes in a mixer, or about 12 minutes by hand. If the dough is too stiff, the bread won't rise properly; if it is too sticky, it'll be hard to work with. Adjust the consistency with additional flour or water until the dough is soft and supple, and stick sticks to your hands unless they're floured or oiled. Turn the dough into a greased bowl and let it rise, covered, for 1 1/2 to 2 hours. After the dough has doubled, turn it onto a clean work surface, sprinkled with flour or lightly oiled) and gently flatten it into an oval. Fold the oval in half lengthwise, and roll it into a loaf shape with slightly pointed ends. Place the loaf on a baking sheet, or on a cornmeal sprinkled peel if you are going to bake it on a baking stone. Let it rise for another 1 to a 1/2 hours, covered with a greased plastic wrap or an acrylic dough cover. Towards the end of the rising time, preheat your oven to 450º. When the dough has almost doubled in bulk, spray it with water until it's thoroughly soaked. Let the bread rest for 10 minutes, then spray it again. Slash the bread lengthwise, 1/2 inch deep, end to end. Place the bread in the oven, and spray water into the oven (or throw ice cubes onto a hot cookie sheet on the oven's lowest rack the point is to produce steam). Reduce the oven heat to 400º and bake the bread for 15 to 25 minutes, depending on whether you prefer a lightly golden load with a crisp crust, or a deeply caramelized loaf with a chewy tough crust. To keep the crust very crisp, allow the bread to cool in the turned off oven, with the door cracked open a couple of inches, about 30 minutes. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 5 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1672 Calories (kcal); 1g Total Fat; (0% calories from fat); 52g Protein; 360g Carbohydrate; 0mg Cholesterol; 3262mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Cucumber Dipping Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 80 mL water 60 mL white vinegar 60 g sugar 1 teaspoon salt 1 cucumber 1 shallot or small onion, thinly sliced 1 small red chili, seeds removed and chopped finely 1/2 tablespoon fish sauce 4 stalks fresh coriander, finely sliced 2 tablespoons very finely diced carrots 1 tablespoon chopped roasted peanuts 1 tablespoon chopped coriander leaves Over a medium heat, in a small saucepan, bring to boil the water, vinegar, sugar and salt. Remove from heat and cool. Peel and slice the cucumber in half along its length then slice thinly. Place in a bowl and add the shallot or onion, chili, fish sauce, coriander stalks and carrots and mix. Add the cooled vinegar mix. Garnish with chopped peanuts and coriander leaves just prior to serving with the fish cakes. (c) Burke's Backyard 4/1999 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 1g Total Fat; (4% calories from fat); 2g Protein; 74g Carbohydrate; 1mg Cholesterol; 2142mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates * Exported from MasterCook * Curried Chicken Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 3 medium onions, thickly sliced 3 chicken thigh fillets (200g), chopped 2 tablespoons curry paste of your choice (not Thai-style) 1 cup natural yoghurt 2 1/4 cups self raising flour 1/2 cup vegetable oil, extra 2 eggs, lightly beaten 2 tablespoons lemon juice 2 tablespoons fresh coriander leaves, chopped Preheat oven to 190°C. Grease a 12 segment muffin tin well with butter or oil. Make sure you grease the top of the tin as well because when the muffins rise they could stick to that area. Heat oil in a pan and tip in the onion rings. Cook on a medium heat, stirring often. Cook the onions without browning them by adding a splash of water, it should take about five to ten minutes. Put the onions aside when cooked. Three-quarters of the onions will be used for presentation, chop up the other quarter. Heat the pan again and add a little bit of oil and the chicken. Stir the chicken until it begins to turn white and then add the curry paste. Cook that slightly, adding a splash of water, to speed up the process. Cook for about a further minute then remove from the heat and stir in yoghurt. Let it cool slightly. Sift flour into a large bowl, from a good height to aerate it for a better muffin mix. Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well. Spoon the mixture into the greased muffin tin and present the onion rings on top by gently pressing them into the muffin mix. Bake in the pre-heated oven for 15 to 20 minutes, until they've risen and are golden. Put them onto a wire rack to cool completely, otherwise they will become soggy when wrapped up to take on a picnic. No need for plates, forks or knives, perfect picnic food. Makes 12 muffins © Burke's Backyard 1998 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); 2g Total Fat; (95% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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