Recipes Included On This Page Making Cheese Marbled Chocolate Cheesecake Bars Martha's Gazpacho Moist Cornbread Molasses-Mustard Chicken from QVC Moroccan-Style Couscous with Walnuts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Making Cheese Recipe By :Martha Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 gallons fresh milk 1/2 gallon 2-day old milk out of the fridge rennet (see note) Bring milk mixture to 86 degree F, and let it mull that over a bit. (Age on the back of the stove for 2 hours.) Add rennet and let it curd up (hopefully). Cut the curds after an hour or so and drain the whey off. Heat S L O W L Y to 110 degrees F (the slower the rise in temperature, the more whey removed and the finer the cheese). Bag the cheese and hang to drip the rest of the whey out. (Overnight if possible). At this point I do several things, depending on my garden and mood. This cheese will go into logs for a 'do' on Saturday so one will be rolled in cracked green and black peppercorns. One will be blended with pickled garlic and jalapenos and one will be whatever the herb beds provide. Basil and rosemary or sage probably. This is for a 'hoity toity Equestrian Dressage Clinic', so it has to be near perfect! And if it doesn't work, I'll add some store-bought blue cheese crumbles and have a gallon of bleu cheese dressing <G>. The good thing about cheesemaking, you may never end up with what you thought, but you always can make a Ranch dressing, or sour cream or something else equally as nice. OH, I'm working with goat milk but I also milk my mares when I can persuade one to stand still. http://www.geocities.com/Heartland/Fields/5505/index.html See TexCat Web page: http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). This "starter" can be an animal product or a vegetable product. .... Art Formatted in MasterCook by Art Guyer. Submitted to the FareShare Gazette by Martha, (Texas) <flylo@txcyber.com> June 14, 2001 <http://www.fareshare.net> * Exported from MasterCook * Marbled Chocolate Cheesecake Bars Recipe By :Jean Komlos of Plymouth, MI Serving Size : 48 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1/3 cup butter -- (no substitutes) 1 1/2 squares unsweetened chocolate -- (1 1/2 ounces) 2 cups all-purpose flour 1 1/2 cups packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 egg white 1/2 cup reduced-fat sour cream Cream Cheese Mixture: 1 8 ounce pkg. reduced-fat cream cheese -- softened 1/3 cup sugar 1 egg white 1 tablespoon vanilla extract 1 cup miniature chocolate chips In a small saucepan, combine the water, butter and chocolate. Cook and stir over Low heat until melted; stir until smooth. Cool. In a mixing bowl, combine the flour, brown sugar, baking soda and salt. Add egg, egg white and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. In another mixing bowl, beat cream cheese, sugar, egg white and vanilla; set aside. Spread chocolate batter into a 15x10x1" baking pan coated with nonstick cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter ;cut through batter with a knife to swirl. Sprinkle with chocolate chips. Bake at 375 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack Yield; about 4 dozen bars. Source : "Light and Tasty Magazine, Jan/Feb 2001, p. 31" S(MC formatting by): "bobbi744@acd.net" NOTES : "Chocolate and cream cheese are swirled in these yummy bars to create a sensation that's sure to please your sweet tooth and fool it at the same time!" reports Jean. " This dessert tastes so rich, it's hard to believe it's low in fat." Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 2 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 4g Fat (34.1% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Martha's Gazpacho Recipe By :Martha Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 ripe tomatoes, dropped in boiling water -- (25 to 30) for a few minutes then ice water bath to peel. Chop finely, reserving juice 2 (28 oz) cans peeled whole tomatoes (finely diced) plus juice 1 (28 oz) can cold water 5 big cucumbers, peeled and diced -- (5 to 6) 1 Grano or 1015 (or Vidalia) onion, make it a big one or use 2 mediums, diced 1 big red bell pepper 1 big orange bell pepper (both diced) 6 stalks celery, peel tough veins out and dice 4 TAM jalapenos (more if you like them, use regular jalapenos if you know your guests can eat spicy things) 4 garlic cloves, minced 3 tablespoons coarse sea salt 2 tablespoons cracked black pepper Remove 1/2 to 3/4 contents including water and blend or process in food processor. Return to the rest of the ingredients and chill at least 4 hours. (Overnight is better.) Serve icy cold in small cups. This transports remarkably well in gallon zip lock containers, then just pour into a nice serving dish when ready to eat. VARIATIONS: If I knew my guests like cilantro, that would be a good last minute addition. Some recipes call for beef broth in place of some of the liquid and that would also be good, but would add fat to the dish and you'd have to adjust the salt also. I'd made Nasturtium butter for French loaves to go with it and had some of my goat cheese with cracked (green) peppercorns also. Nasturtium butter: Very easy - small tub softened butter 15 - 20 nasturtium petals (pick from stamens and stems, wash and shred petals) 1 tsp finely chopped garlic chives As a spread, this could also be done in soft cream cheese rather than the butter. Blend well and rechill to set. Martha, (Texas) http://www.geocities.com/Heartland/Fields/5505/index.html See TexCat Web page: http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html Formatted in MasterCook by Art Guyer Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 21 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (7.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Moist Cornbread Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups flour 1 teaspoon salt 2/3 cup sugar 1/2 cup vegetable oil Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a knife inserted in center of pan comes out clean. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 9g Fat (34.5% calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non- Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Jenn Fliehmann at blacklab@www.xprs.net. June 19, 2001 <http://www.fareshare.net> * Exported from MasterCook * Molasses-Mustard Chicken from QVC Recipe By :In the Kitchen with Bob: QVC Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons molasses 3 tablespoons Dijon mustard 1 tablespoon cider vinegar 1 tablespoon chopped fresh thyme (1 teaspoon dried) 4 skinless, boneless chicken breasts, pounded to about 1/2" thickness 2 teaspoons canola oil salt and freshly-ground pepper to taste In a shallow dish, combine the molasses, mustard, vinegar, and thyme. Rub the chicken breasts with the canola oil on both sides and lightly salt and pepper. Then, add the chicken to the marinade, reserving some for basting, and coat both sides of the breasts. Let stand in the fridge for about 2 hours. Over a medium-hot BBQ fire, oil the grill rack. Then, grill the chicken breasts, turning once, until the meat is cooked throughout. Baste with the reserved marinade to keep them from drying out. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 3g Fat (34.2% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 147mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Art Guyer at Art. June 17, 2001 <http://www.fareshare.net>
	* Exported from MasterCook * Moroccan-Style Couscous with Walnuts Recipe By :Edmonton Journal March 1995 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- (375 mL) 2 tablespoons vegetable oil -- (30 mL) 1/2 teaspoon salt -- (2 mL) 1 cup medium couscous -- (250 mL) 1/3 cup chopped green onions -- (75 mL) 2 medium tomatoes -- chopped 4 ounces low-fat feta cheese -- (125 g) 4 ounces chopped walnuts -- (125 g) 3 tablespoons finely chopped fresh mint -- (45 mL) 3 tablespoons finely chopped fresh oregano -- (45 mL) 1/4 cup fresh lemon juice -- (50 mL) 1/3 cup extra virgin olive oil -- (75 mL) freshly ground black pepper In medium saucepan, bring water, half of the vegetable oil and salt to boil. Add couscous; stir, cover and remove from heat. Let stand for 4 minutes. Add remaining oil and stir with a fork to separate grains; cool to room temperature. In large bowl, combine cooked couscous, green onion, tomatoes, cheese, walnuts and herbs. Whisk together lemon juice and olive oil and pour over salad, combining well. Season to taste and add freshly ground pepper. Serve chilled or at room temperature. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 411 Calories; 41g Fat (85.4% calories from fat); 8g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat.

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