Recipes Included On This Page Salsify Fritters Shrimp Southwestern by Ritchie Stir-fried Lentils with Spinach Sweet Carrot Rum Cake Szechwan Beef Stir-Fry (Art's Version) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salsify Fritters Recipe By :The New Cookbook; 1905 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch salsify 2 eggs 1/2 cup milk -- (125 mL) Flour [enough to make a thin batter] Salt -- to taste Oil -- for frying Make a batter of the beaten eggs, milk and flour. Scrape and grate the salsify roots directly into the batter so that it may not blacken by exposure to the air. Stir in salt to taste. Drop a spoonful of the batter into the hot fat or oil to see if it is of the right consistency. As fast as you fry the fritters, throw into a hot colander to drain. One great spoonful of batter should make a fritter. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns; edited by Grace E. Denison (Lady Gay of Saturday Night); Musson Book Co., Limited; 1905 edition. This cookbook belonged to my grandmother. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 March, 2001. Year 4 Volume 03 Number 12 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Southwestern by Ritchie Recipe By :Richie Thompson Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese -- softened 1/2 teaspoon Tabasco sauce 1 tablespoon cumin 1 teaspoon cayenne powder 1 teaspoon garlic salt 1 teaspoon shrimp base 1 tablespoon chile powder 1 tablespoon fresh lime juice 2 teaspoons garlic -- finely chopped 12 sheets phyllo dough melted butter 36 shrimp (peeled and deveined, tails on) Blend cream cheese until soft at room temperature. Combine remaining ingredients [except phyllo and shrimp] with cream cheese, blending until there are no lumps. Place sheet of phyllo on table; brush with melted butter. Top with second sheet and brush again. Cut into 6 pieces. Place shrimp [standing] at lower edge of each square and fill with cream cheese mixture (about 1 tablespoon). Fold with tail exposed. Place on greased sheet pan; bake at 350F for 5 - 7 minutes or until brown. Description : "This appetizer was prepared by Ritchie Thompson during the Christmas Holidays, 2000." Source : "Richie Thompson, Executive in Sir Walter Raleigh Restaurants" Yield : "36 appetizers" NOTES : Formatted in MasterCook by Art Guyer Ritchie served this appetizer at a small neighborhood gathering; and it was later prepared by Candice Valencia Christmas Eve, 2000. Contributed to the FareShare Gazette by Art; 19 March, 2001. Year 4 Volume 03 Number 19 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 29g Total Fat; (83% calories from fat); 9g Protein; 4g Carbohydrate; 83mg Cholesterol; 752mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Stir-fried Lentils with Spinach Recipe By :Fast Vegetarian; Murdoch Book; 1998 Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red lentils -- (250 g/8 oz) 1 tablespoon oil -- (15 mL) 2 garlic cloves -- crushed 1/2 teaspoon ground cumin -- (2 mL) 1/2 teaspoon ground turmeric -- (2 mL) 1/2 teaspoon sweet paprika -- (2 mL) 1 pound spinach -- (500 g) 1 stalks trimmed 1/4 cup chopped fresh coriander -- (15 g/1/2 oz) plus extra to serve -- (cilantro) 1/4 cup chopped fresh parsley -- (15 g/1/2 oz) plus extra to serve 1/3 cup plain yogurt -- (90 g/3 oz) Place the lentils in a pan with 2 cups (500 mL/16 fl. oz) hot water and a generous pinch of salt. Cover partially, bring to the boil, then reduce the heat and simmer for 15 minutes or until the lentils are tender. Drain well. In a large frying pan, heat the oil. Add the garlic and spices and stir for 2 minutes then add the spinach. When the spinach wilts add the lentils, coriander and parsley; stir-fry until the lentils are heated through. Season with salt and freshly ground black pepper. To serve: top with the yoghurt and garnish with the extra herbs. From Fast Vegetarian; Murdoch Books; 1998. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 1 March, 2001. Year 4 Volume 03 Number 01 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 9g Total Fat; (50% calories from fat); 8g Protein; 12g Carbohydrate; 5mg Cholesterol; 204mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Sweet Carrot Rum Cake Recipe By :Edmonton Journal 1994 Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 cups granulated sugar -- (500 mL) 1/3 cup yogurt -- (50 mL) 3/4 cup vegetable oil -- (175 mL) 2 cups carrot -- (500 mL) pureed -- cooked 2 cups all-purpose flour -- (500 mL) 2 teaspoons baking soda -- (10 mL) 1/2 teaspoon salt -- (2 mL) 2 teaspoons pumpkin pie spice -- (10 mL) 2 teaspoons rum extract -- (10 mL) or 1/4 cup dark rum Preheat oven to 350F (180C). Beat eggs in mixing bowl until frothy. Add sugar. Beat until lemony in color and fluffy. Stir in yogurt, oil and carrot puree. Beat well with a wire whisk. Add remaining ingredients. Stir only until moistened. Turn into greased and floured 10-inch (25 cm) bundt pan. Bake at 350F (180C) for about 1 hour or until it tests done with a toothpick. Let stand 20 minutes. Invert and cool on a cake rack. Dust with icing sugar or drizzle with caramel glaze. It may also be frosted with cream cheese icing, flavored (if you wish) with a dash of rum. From the Edmonton Journal 1994. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 March, 2001. Year 4 Volume 03 Number 10 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 435 Calories (kcal); 19g Total Fat; (38% calories from fat); 5g Protein; 62g Carbohydrate; 76mg Cholesterol; 394mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates * Exported from MasterCook * Szechwan Beef Stir-Fry (Art's Version) Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef skirt or flank steak -- trimmed of fat 3 tablespoons soy sauce 6 teaspoons Oriental dark roasted sesame oil -- divided 2 teaspoons Splenda (R) or other sweetener 2 teaspoons cornstarch 4 cloves garlic -- crushed 2 tablespoons fresh ginger -- minced 1/4 teaspoon red pepper pods -- crushed 1 small green or red bell pepper -- cut into thin slivers 1 pound fresh green beans -- cleaned 1 small yellow squash -- thinly sliced 1 medium zucchini -- thinly sliced 4 green onions -- thinly sliced 1 teaspoon steak seasoning -- or to taste Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8- inch thick strips. Combine soy sauce, 2 teaspoons oil, sweetener and cornstarch; stir into strips. Heat 2 teaspoons oil in large skillet or wok over medium-high heat. Add garlic, ginger and red pepper; cook about a minute. Add green beans and cook for several minutes, stirring constantly. Add bell pepper, squash and onion; stir-fry several minutes, until vegetables almost done (as you like them). Remove vegetables. Stir-fry beef strips 2 to 3 minutes. Return vegetables to skillet and toss thoroughly until heated through. Sprinkle with steak seasoning. Serve immediately. TIPS : - Serve with hot cooked white rice or pasta. - If fresh ginger is not available, substitute 1 tsp. of ground, dry ginger. - Flank or skirt steak is tasty, but any beef stir-fry strips will be wonderful in this recipe. Formatted in MasterCook by Art Guyer. Source : "Art Guyer" Start to Finish Time: "0:30" NOTES : Prepared by Art March 12, 2001. Contributed to the FareShare Gazette by Art; 13 March, 2001. Year 4 Volume 03 Number 13 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 777mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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