Recipes Included On This Page Balsamic Glazed Tuna Boilermaker Tortellini Soup (Stew) Breadmaker Country Seed Bread Brined Dill Pickles Butter-Rum Cake with Chocolate Frosting Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Balsamic Glazed Tuna Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 1/4 teaspoons coarsely ground black pepper 1/4 teaspoon salt 4 tuna steaks (about 3/4 inch thick) -- (6-ounce each) 1/4 cup fat-free -- less-sodium chicken broth 1 tablespoon balsamic vinegar 4 teaspoons dark brown sugar 1 tablespoon low-sodium soy sauce 1/2 teaspoon cornstarch 1/4 cup diagonally sliced green onions Preparation time: 15 minutes Cooking time: 10 minutes 1. Place a grill pan coated with cooking spray over medium-high heat until hot. Sprinkle pepper and salt over fish. Place fish in grill pan; cook 3 minutes on each side until medium-rare or desired degree of doneness. Remove from heat. 2. Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Spoon glaze over fish; top with green onions. Yield: 4 servings (serving size: 1 steak and 1 tablespoon glaze). Source: "Cooking Light" S(MC Format by Art) Notes : The main changes I made to this recipe were: (1) I used a sugar free maple syrup (one with Splenda) instead of brown sugar and (2) I used arrowroot for the thickener instead of cornstarch. Contributed to the FareShare Gazette by Art; 11 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Boilermaker Tortellini Soup (Stew) Recipe By :Purdue University Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces fresh pork sausage links 4 cups water 1 can tomatoes -- (7 1/2 ounce) cut up 3/4 cup shredded cabbage 1/4 cup chopped onion 1/4 cup chopped green pepper 2 teaspoons instant beef bouillon granules 1/2 teaspoon dried basil -- crushed 1/8 teaspoon pepper 1 1/4 cups frozen cheese-filled tortellini 2/3 cup diced zucchini 1. In a medium skillet, cook sausage till brown and no longer pink in the center; drain on paper towels. Slice sausage into bite-size pieces; set aside. 2. In a 3-qt. saucepan, combine water, undrained tomatoes, cabbage, onion, green pepper, bouillon granules, basil and pepper. Bring to boiling; reduce heat. Simmer the mixture uncovered, for 15 minutes. 3. Stir in tortellini, zucchini and sausage. Return to boiling; reduce heat. Cook uncovered, 5 minutes or till pasta is tender, stirring occasionally. Serves 4 as a main dish. Source : "Midwest Living 2/97" NOTES : This was more of a stew than a soup. The amount of liquid was about right, but it was not "soupy". We loved the flavor. I made this with a 9 once pkg of refrigerated cheese-mushroom tortellini. I cooked it for about 3/4 of the time suggested on package, then added it to the other ingedients in the pan. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 17 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Breadmaker Country Seed Bread Recipe By :Canadian Living Magazine Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 oz Warm water 3 tablespoons Vegetable oil 2 tablespoons Liquid honey 1 1/8 teaspoons Salt 2 cups White flour 1 cup Whole wheat flour 1/4 cup Flax seeds 2 tablespoons Sesame seeds 1 tablespoon Poppy seeds 2 teaspoons Active dry yeast Add ingredients to bread bin/pan in order of list or as manufacturer suggests. Select "white/powdered milk" or regular cycle. Recipe from Canadian Living Magazine Posted to FareShare 2-2001 S(MC formatting by): "Carole Walberg" Yield : "1 loaf" NOTES : Bobbie's Notes: This was wonderful bread. We enjoyed the flavor, texture and ease of cutting this loaf. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 11 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2043 Calories (kcal); 72g Total Fat; (31% calories from fat); 58g Protein; 300g Carbohydrate; 0mg Cholesterol; 2439mg Sodium Food Exchanges: 19 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates * Exported from MasterCook * Brined Dill Pickles Recipe By :500 Treasured Country Recipes Serving Size : 160 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Pounds Pickling Cucumbers (3-6 inches long) -- Scrubbed 3/4 Cup Mixed Pickling Spice 2 1/2 Gallons Water 2 1/2 Cups Cider Vinegar 1 3/4 Cups Salt 10 Cloves Garlic 3 Large Bunches Fresh Dill Weed 1. In a 5 - gallon crock, layer half of the cucumbers, spice, and dill; layer again to within 3 to 4 inches of the top of the crock. 2. In a large bowl, mix the water, vinegar, and salt. Pour over the cucumbers. Insert a ceramic plate that fits inside the crock and weight down cucumbers. 3. Make certain that the cucumbers are completely submerged in the brine. Cover crock loosely with a clean towel. 4. Keep pickles at room temperature (80-85 degrees F). 5. In about 3 days, begin skimming off the foam. Do not stir pickles. Keep them completely covered with brine throughout this process; add brine, if necessary. 6. Check cucumbers daily, removing scum and foam. In 3 weeks, the cucumbers should be an olive green color. Any white spots inside the cucumbers will disappear when processed. 7. Pour the cucumbers into 10 sterile 1-quart jars. Add 1 clove of garlic to each jar and divide the dill sprigs evenly among the jars. 8. Strain the brine through a coffee filter. Pour into the jars, leaving 1/2 inch of head room. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the rims of the jars with a clean cloth. Place lids in position and tighten screwbands. 9. Process in a boiling water-bath canner for 15 minutes. Note : Start timing the canning process as soon as jars are put into boiling water instead of waiting for the water to boil again. This will ensure a crisp, processed pickle without actually cooking the cucumbers. NOTES : These are the old-fashioned brined pickles that you used to find in a big barrel at every country general store. These pickles need to sit in the crock for 3 weeks, so plan ahead. However, maintaining the pickles will take only a few minutes each day and they're worth it. Typed and submitted by (Alaska)Michael McLaughlin http://www.alaskamichael.com (He plugged his page again!) Contributed to the FareShare Gazette by Michael <mmclaughlin@micronet.net>; 18 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1121mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Butter-Rum Cake with Chocolate Frosting Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups butter -- softened 2 1/2 cups sugar 7 large eggs 2 teaspoons rum extract Syrup 2/3 cup sugar 1/2 cup water 2 tablespoons rum extract Frosting: 4 ounces semisweet chocolate -- finely chopped 1/2 cup heavy cream 1 1/2 tablespoons corn syrup 1 tablespoon rum extract Preheat oven to 325 degrees. Grease a 10 inch bundt pan. Mix together flour, baking powder, and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in rum. Beat in flour mixture at low speed until just combined. Do not overmix. Spoon batter into prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Do not overbake. Meanwhile, prepare syrup. In a saucepan, heat together sugar and water over medium heat, stirring occasionally, until sugar has dissolved. Remove from heat; cool completely. Stir in rum. Transfer cake pan to a wire rack. Pierce cake top all over. Spoon syrup over cake. Cool cake in pan for 30 minutes. Turn cake out onto rack to cool. Meanwhile, prepare frosting in the top of a double boiler set over simmering (not boiling) water, melt chocolate with cream. Stir until smooth. Remove from over water; stir in corn syrup and rum. Cool frosting until slightly thickened. Place cake on a serving plate. Spread frosting over cake. Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 27 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 32g Total Fat; (44% calories from fat); 6g Protein; 83g Carbohydrate; 185mg Cholesterol; 405mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 Other Carbohydrates

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