Recipes Included On This Page Oeufs En Cocotte Onion Pie with Roquefort, Prosciutto and Walnuts Oriental Turkey Noodle Slaw Oven Baked Stew Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oeufs En Cocotte Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small handful chopped bacon A few snipped chives 2 fresh eggs 1 tablespoon cream freshly ground black pepper 1 small handful grated tasty cheddar cheese Preheat oven to 180C, butter a ramekin dish or small ovenproof dish. Scatter the bacon pieces and snipped chives in the bottom, then carefully break in the eggs. Add the cream, grind over a little pepper, then scatter over the cheese. Place ramekin dish in a bain-marie (a baking tray of warm water) cover with greased foil and bake for 12 minutes. Check to see if cooked the whites should be set. Return for another 2 to 3 minutes if not, but be careful not to let the eggs become leathery. Serve at once with crisp wholemeal toast, garnished with chives. Tip: You can also add some spinach to the dish. Use a tablespoon or two of frozen spinach, defrost it and wring out well before proceeding. Add it along with the bacon pieces and chives. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 4g Total Fat; (90% calories from fat); trace Protein; 1g Carbohydrate; 13mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Onion Pie with Roquefort, Prosciutto and Walnuts* Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 white onions, very thinly sliced 1/4 cup (2 fl oz/60 ml) water 3 oz (90 g) Roquefort cheese, crumbled into small pieces Salt and freshly ground pepper 1/2 cup (2 oz/60 g) walnuts, coarsely chopped 1 tablespoon unsalted butter, melted 2 puff pastry sheets, each 11 by 15 inches (28 by 37.5 cm), fresh or thawed frozen 1 egg, lightly beaten 4 slices prosciutto, about 1 oz (30 g) each *Pithiviers de Roquefort au Jambon et aux Noix Place a baking sheet with sides in a freezer. In a sauté pan over medium-high heat, warm the olive oil. Add the onions and sauté until golden brown, about 10 minutes. Add the water and continue to sauté until all the moisture evaporates, about another 5 minutes. Add the Roquefort cheese and continue cooking, stirring occasionally, until melted, about 5 minutes longer. Season only lightly with salt, if needed, and add pepper to taste. Stir in the walnuts, then spread the mixture out onto the chilled sheet pan. Place in the freezer until the onions cool down completely, about 10 minutes. Preheat an oven to 450°F (230°C). Brush a baking sheet evenly with the melted butter. Place the puff pastry on a cutting board. Using the rim of a small plate about 5 inches (13 cm) in diameter as a guide, cut the pastry into 8 rounds. Discard the pastry scraps. Place 4 of the rounds on the prepared baking sheet. Brush their outer rims and tops with the beaten egg. Evenly distribute the cooled onion mixture onto the middle of each of the 4 rounds, leaving 1 inch (2.5 cm) uncovered around the edges. Place 1 prosciutto slice on top of each mound of the onion mixture. Cover each round with a second pastry round, making sure to pinch down firmly around the edges to seal in the filling. Brush the top of each "pie" with more of the beaten egg. Using a small, sharp knife, pierce the top of each pie once with a small slit. Bake until golden brown, about 20 minutes. Remove from the oven and serve immediately. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 7g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Oriental Turkey Noodle Slaw Recipe By :Barbara Barnes in The Calgary Herald; 24 December 2000 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- (125 mL) 1/4 cup oil -- (50 mL) 1/4 cup fresh lemon juice -- (50 mL) 1 tablespoon rice vinegar -- (15 mL) 1 tablespoon soy sauce -- (15 mL) 1 tablespoon sugar -- (15 mL) 1/4 teaspoon crushed red pepper -- (1 mL) 1 package instant noodles with seasoning packet cups coleslaw mix -- (1.25 L) or shredded cabbage 1 red bell pepper -- diced 1 green onion -- diagonally sliced 1/2 cup chopped fresh cilantro -- (125 mL) 2 cups diced cooked turkey -- (500 mL) 1/2 cup chopped roasted peanuts -- (125 mL) To prepare the dressing, whisk together the first seven ingredients (water through to red pepper flakes) with the seasoning packet from the noodles. Pour the mixture into a double plastic bag. Break the noodles into small pieces and add to the bag with coleslaw mix, bell pepper, green onion and cilantro. Seal the bag; refrigerate to soften the noodles for at least four hours or overnight, turning bag occasionally. To serve, drain off excess dressing. Add turkey, tossing to coat. Transfer to a serving dish and sprinkle with peanuts. Tip - use chicken or oriental-flavoured instant noodles in this recipe. Source - Barbara Barnes from the Atco Gas Blue Flame Kitchen cookbook via the Calgary Herald, 24 December 2000. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 14g Total Fat; (79% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Oven Baked Stew Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds top round steak cut in 1" pieces 8 stalks celery cut in 3/4" pieces 6 medium red potatoes -- peeled and cut in chunks 1 cup baby carrots 2 cups chopped red onion 6 tablespoons quick cooking tapioca 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 3 1/2 cups tomato juice Combine in large roaster, stirring well. Cover, cook at 275F for 4 - 5 hours. Cold weather recipe. This is a simple but very good stew. I like to serve it with corn muffins. Contributed to the FareShare Gazette by CGarlitz@aol.com; 25 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2227 Calories (kcal); 86g Total Fat; (34% calories from fat); 211g Protein; 153g Carbohydrate; 427mg Cholesterol; 4982mg Sodium Food Exchanges: 5 Grain(Starch); 26 1/2 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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