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FareShare Gazette Recipes -- November 2001 - C's
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* Exported from MasterCook * Cajun Garlic Sausage Recipe By :Michael McHugh Serving Size : 20 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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10 pounds Boston butt roast
2 1/4 ounces Salt
1/2 ounce cayenne pepper
1/4 ounce Black Pepper
1/4 ounce Fresh Garlic
1/2 quart WaterCut pork into one inch cubes; add all ingredients mix well, chill. Grind once and stuff into casings. Description : "By: Michael McHugh This is a wonderful, spicy sausage." Contributed to the FareShare Gazette by Erie59; 3 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 18g Fat (47.9% calories from fat); 44g Protein; 1g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 1396mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Caramel Apple Cake Recipe By :Marilyn Paradis, Woodburn, Oregon Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half and half
1/4 cup butter or margarine
1 dash salt
1 cup confectionery sugar
chopped walnuts -- optionalIn a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to butter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325F for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely. In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in confectionery sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Source : "Taste of Home Magazine Oct.-Nov. '94, p. 40 & Holiday Recipe Card Collection-'99," S(MC formatting by): "bobbi744@home.com" Yield : "12 to 16 servings" NOTES : "When I go to potlucks, family gatherings or on hunting or
fishing trips with my husband and son, this cake is one of my
favorite desserts to take," writes Marilyn. "The flavorful
cake stays moist as long as it lasts, which isn't long!" Bobbie's Note: I made this for a pot-luck dinner. I used a 10
inch bundt cake. The cake looked beautiful and the texture
and flavor are wonderful. A definite keeper!Contributed to the FareShare Gazette by Bobbie; 14 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 485 Calories; 29g Fat (53.6% calories from fat); 6g Protein; 52g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 210mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Carrot Cheesecake with Crumb Crust Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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3/4 pound carrots, cut into 2-inch pieces
2/3 cup finely ground graham cracker crumbs
2/3 cup gingersnap cookie crumbs
2/3 cup ground pecans
1/3 cup white sugar
1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
2 (8 ounce) packages cream cheese, diced and softened
4 eggs
1/4 cup chopped pecans1. Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture. 2. Preheat oven to 400 degrees F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F (175 degrees C). 3. Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool. 4. Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts. 5. Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving. Makes 1 9-inch cheesecake Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 5 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 7g Fat (45.3% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Casing-style Sausage Recipe By: Super Easy Step-By-Step Sausagemaking by Yvonne Young Tarr Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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2 pounds lean pork -- preferably loin
1 1/2 pounds lean veal
1/2 teaspoon whole marjoram
1/2 teaspoon caraway seeds
1/2 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon white pepper
about 3/4 cup cold waterMince the meats finely or grind together twice using a fine blade on the meat grinder or food chopper. Combine the spices in a morter and pestle and grind together finely. Mix with the meat. Force mixture into soaked and rinsed natural casings. Twist several times at 3 - 4" intervals to form the individual sausages. Refrigerate & use within 3 days, or wrap and freeze immediately To use: Prick both sides with a fork, partially cover with water, bring to a boil. Reduce heat and cook 3 minutes. Turn over and simmer 3 minutes on the opposite side. Drain. To pan fry after simmering, add a little oil to a skillet then brown sausage links on all sides, turning frequently about 10 - 20 minutes. To grill, brush with a little melted butter or olive oil. Grill or broil 5 inches from heat source, turning and brushing frequently, about 10 - 20 minutes. Source : Super Easy Step-By-Step Sausagemaking by Yvonne Young Tarr Martha's note: This recipe could be easily adapted to venison as it's a leaner type of bratwurst. Contributed to the FareShare Gazette by Martha; 2 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - | ||
* Exported from MasterCook * Chocolate Liqueur Recipe By :Making Liqueurs for Gifts by Mimi Freid; 1988 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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2 teaspoons pure chocolate extract -- (10 mL)
1/2 teaspoon pure vanilla extract -- (2 mL)
1 1/2 cups vodka -- (375 mL)
1/2 cup sugar syrup -- (125 mL)Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerin to thicken if desired. For chocolate mint, add 1/2 teaspoon (2 mL) fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks. Container - quart jar. Yields 1 pint. From Making Liqueurs for Gifts by Mimi Freid; Storey Publishing Bulletin A-101; 1988. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 November, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 4g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Other Carbohydrates. * Exported from MasterCook * Chunky Ham and Potato Chowder Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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1/2 cup sliced leek
or coarsely chopped onion
1 tablespoon margarine or butter
2 teaspoons snipped fresh thyme
or 1/2 teaspoon dried crushed thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1 1/2 cups coarsely chopped cooked lean ham
-- or smoked turkey
1 cup instant mashed potato buds -- or flakes
1/4 cup loosely packed torn fresh basil leaves
-- optional
Cracked black pepperIn a 2-quart saucepan cook leek or onion in hot margarine or butter until tender but not brown. Stir in fresh or dried thyme, salt, and pepper. Add milk all at once. Cook and stir over medium heat until the mixture is heated through. Stir in ham or turkey, potato buds or flakes, and basil leaves, if desired. Cook and stir until the mixture is slightly thickened. If necessary, stir in additional milk to thin to desired consistency. Sprinkle each serving with cracked pepper. Makes 6 servings. Source : "Better Homes and Gardens Online" S(MC formatting by): "bobbi744@home.com" Copyright : "© 2001 Meredith Corporation." Yield : "6 side dish servings" NOTES : Built-in shortcuts such as instant mashed potatoes cut kitchen
time when making this hearty ham and leek soup. Bobbie's Note: This was very good and easy, but I think I would
like it better without the thyme. Not my favorite seasoning.Contributed to the FareShare Gazette by Bobbie; 6 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (48.4% calories from fat); 4g Protein; 6g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 149mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non- Fat Milk; 1/2 Fat. * Exported from MasterCook * Country Custard Skillet Corn Bread Recipe By :adapted from Treasury of Country Heritage Meals & Menus Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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1 1/2 cups yellow corn meal -- (375 mL)
1 teaspoon baking soda -- (5 mL)
1 teaspoon salt -- (5 mL)
1/2 cup all-purpose flour -- (125 mL)
1/2 cup sugar -- (125 mL)
1/2 cup Craisins® Sweetened Dried Cranberries (125 mL)
1 cup milk -- (250 mL)
1 cup fat-free plain yogurt -- (250 mL)
2 eggs
2 tablespoons butter or margarine -- (30 mL)
1 cup milk -- (250 mL)Preheat oven to 350F (180C). In a large bowl combine all the ingredients EXCEPT the 2 tablespoons/30 mL butter or margarine and 1 cup/250 mL of milk. Beat at low speed with an electric mixer, scraping the bowl often, until smooth - 1 to 2 minutes. In a heavy oven-proof 10-inch skillet (I used a cast iron frying pan), melt the butter over low heat. Pour the batter into the skillet. Pour the remaining 1 cup/250mL of milk over the batter. DO NOT STIR. Bake for 35 to 45 minutes or until center is firm to the touch. Let stand for 10 minutes; serve warm. Hallie's notes: The original recipe called for buttermilk rather than yogurt but I like to cook with yogurt sometimes. Adding the Craisins was my own idea; I think fresh or frozen cranberries would work well too. The addition of some thinly sliced jalapeno peppers would be good. I think it might be interesting to sauté some very thinly sliced onions, cool slightly and add to the batter. Some shredded cheese could be an interesting addition. Adapted from Land O Lakes Treasury of Country Heritage Meals & Menus; 1994. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 8 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 6g Fat (31.9% calories from fat); 6g Protein; 24g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 519mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cream Cheese Cookies Recipe By :Together We Grow Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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1 cup butter
3 ounces cream cheese -- softened
1 cup sugar
1 egg yolk
2 1/2 cups plain flour
1 teaspoon vanilla
candied cherries or pecan halvesCream butter and cream cheese; add sugar. Beat until light and fluffy. Add egg yolk; add flour and vanilla. Chill 1 hour. Make into 1 inch balls. Place on greased cookie sheet. Gently press a candied cherry or pecan into each cookie. Bake at 325 degrees for 12 to 15 minutes. From the cookbook "Together We Grow" First Baptist Church Sylva, North Carolina Contributed to the FareShare Gazette by Lynn; 2 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cumin-Flavored Kofte with Two Sauces Recipe By :Cooking of the Eastern Mediterranean by Paula Wolfert Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method
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Kofte:
3/4 cup stale, firm crustless white bread -- cubed
1 1/4 pounds lean ground beef or lamb -- grated
1 small onion -- grated
1/4 teaspoon ground cumin
salt
1/4 teaspoon freshly ground black pepper
1 egg -- well beaten
4 12 inch flat skewers
2 teaspoons olive oil
Bread Base:
6 ounces pide* -- day-old
1/2 tablespoon unsalted butter
1 pinch salt
1/3 cup meat or poultry stock
Tomato Sauce:
2 teaspoons olive oil
2 ripe peeled tomato -- seeded and chopped
1 teaspoon chopped green chiles -- medium-hot
1 pinch salt
1 pinch sugar
1/4 teaspoon crushed garlic
1 teaspoon red wine vinegar
Yogurt Sauce:
1 cup plain low-fat yogurt -- drained to 1/2 cup
salt -- to taste
Flourish:
2 tablespoons unsalted butter
1 teaspoon cayenne pepperKofte: In a bowl, pour warm water over the bread cubes and let them stand for a few minutes. Press out and discard the liquid. Leave the bread in a bowl. Add the meat, onion, cumin, salt and black pepper and knead until well blended. Add the egg to the mixture and knead with a fork until light and well combined. Divide into 12 equal parts and gently mold each into a sausage shape. (It helps to keep your hands moistened to avoid sticking.) Mound onto the skewers, oil the surface of the meat, cover with plastic wrap, and keep refrigerated for up to half a day. Bread Base: Cut the pide* into 3/4-inch cubes (you should have about 3 cups). Melt butter in an 8- or 9-inch nonstick skillet; add the salt and bread cubes. Quickly toast on all sides over high heat, stirring constantly, about one minute. Add the stock, cover and cook over medium heat until all the moisture has been absorbed, about 3 minutes. Set aside with cover in place. Tomato Sauce: In a second skillet, warm the olive oil; add the tomatoes and chili and cook over high heat, stirring until thick. Add the salt, sugar, garlic and vinegar and bring to a boil, stirring. Set aside. Makes about 1 cup. Yogurt Sauce: Place the yogurt in a small bowl; gradually beat in 1/4 cup water until smooth and creamy. Add the salt. (Up to this point, the dish can be prepared in advance.) To cook: Prepare grill, preferably hardwood coals. Five to 7 minutes before serving grill the meat on both sides; cook until desired degree of doneness. Meanwhile, reheat the bread and tomato sauce. When the tomato sauce is boiling, add the vinegar, cover and remove from heat. Flourish: Melt the butter in a small saucepan. Add the cayenne, but do not allow to burn. Divide the bread among 4 serving dishes. Top each with the grilled meat, the tomato sauce then the yogurt sauce. Drizzle the bubbling butter on top and serve. NOTES : *Pide is a dense Turkish bread, also known as Mediterranean pita or pocketless pita. Minced meat is traditionally molded onto wide, flat skewers, to which it adheres better than to the four-sided or the round variety. You can find these skewers at many Middle Eastern markets, but they are not a necessity. The objective is to preserve juiciness and obtain the taste of the meat grilled over the coals. Contributed to the FareShare Gazette by Robin; 5 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 14g Fat (71.4% calories from fat); 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. |
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