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FareShare Gazette Recipes -- January 2002 - C's
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* Exported from MasterCook * Cajun Pepper Mustard-Crusted Ribs Recipe By :"The Great RIBS Book" Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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2 sides spareribs
or your favorite ribs
CAJUN PEPPER MUSTARD CRUST
1/2 tablespoon black peppercorns
1/2 tablespoon red peppercorns
1/2 tablespoon white peppercorns
1/2 tablespoon green peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1/2 cup Cajun mustard
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon chile sauce
2 tablespoons minced fresh basil leaves
1 tablespoon minced fresh thyme and leaves
4 cloves garlic -- finely mincedPlace the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. To make die crust, using an electric spice grinder; very coarsely grind the peppercorns. Then set them aside in a bowl. Finely grind the mustard and coriander into a powder Transfer to the bowl holding the ground pepper Add all the remaining ingredients, and stir well. Makes 1 cup. Coat the ribs evenly on both sides with the crust. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill. To serve, cot each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once. Cuisine : "American" Source: "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 8 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 14g Fat (79.3% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Caramelized Garlic and Onion Bisque Recipe By :Blue Flame Kitchen Holiday Cookbook 2000 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter -- (30 mL)
2 tablespoons olive oil -- (30 mL)
1 cup peeled garlic cloves -- (250 mL)
8 cups thinly sliced onions -- (2 Liters)
1 1/2 cups cubed potato -- (375 mL)
1/4 cup brandy -- (50 mL)
1 teaspoon crumbled rosemary -- (5 mL)
6 cups chicken stock -- (1.5 L)
1/2 cup whipping cream -- (125 mL)
1/2 cup sour cream -- (125 mL)
Salt
freshly ground pepperIn a Dutch oven or large heavy pot, melt the butter with the oil over low heat. Add the peeled garlic cloves and cook, stirring occasionally until just turning golden brown; do not burn. This should take about 10 minutes. Add the onions and cook, stirring frequently, until the onions are softened and lightly golden. Stir in the potato, brandy and rosemary; cook 2 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes or just until the onions are very soft and the potatoes are cooked. Puree the mixture in manageable batches in a blender. The soup may be prepared to this point and held in a refrigerator for up to 24 hours then returned to a simmer before proceeding. Stir in the whipping cream and the sour cream. Heat gently; do not boil. Season to taste with salt and pepper. Serve immediately. From The Atco Gas Blue Flame Kitchen Holiday Cookbook 2000 edition; 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 15g Fat (70.3% caories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 35mg cholesterol; 1656mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Non-Fat Milk; 3 fat. * Exported from MasterCook * Carolina Barbecued Ribs Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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2 sides pork baby back ribs
or your favorite ribs
1/4 cup chile powder
1 tablespoon ground black pepper
1 tablespoon brawn sugar
2 teaspoons crushed red pepper flakes
2 teaspoons garlic powder
1 teaspoon dried thyme
CAROLINA MOUNTAIN BARBECUE SAUCE
1 medium yellow onion
2 teaspoons olive oil
4 garlic cloves -- finely minced
1 cup brown sugar
2 cups ketchup
3/4 cup apple cider vinegar
1/2 cup thin soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 teaspoon dry mustard
1 tablespoon finely minced gingerPlace the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. In a small bowl, combine the chile powder, pepper, sugar, crushed red pepper, garlic powder, and thyme and mix well. Using your fingers, rub the mixture over both sides of the ribs. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 24 hours. To make the barbecue sauce, slice the onion into 1/4-inch slices. Place the slices in a stovetop smoker and smoke them over hickory sawdust for 10 minutes. Alternatively, grill or broil the onion slices until they are dark golden. Transfer the onion slices to a saucepan and add the remaining barbecue sauce ingredients. Bring to a simmer reduce heat to low, cover and simmer for 30 minutes. Pour the sauce through a medium-meshed strainer scraping the sieve with a metal spoon to force all the pulp through the sieve. Makes 3 cups. Refrigerate the sauce. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs with barbecue sauce, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once, accompanied by any extra sauce. Cuisine : "American" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 9 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 3g Fat (7.5% calories from fat); 3g Protein; 78g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1514mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Chicken Divan Crepes Recipe By :The Junior League of Savannah, Inc. Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups Cheddar cheese -- grated
2 cups sour cream
2 (10 oz.) packages broccoli spears -- cooked
2 cups cooked chicken -- chopped
12 crepesOver Medium heat, melt butter in small saucepan. stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add two cups of cheese. Place sour cream in medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe. Spoon one tablespoon of sauce over each. Fold crepes and pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350 F. oven for 20-30 minutes. Source : "Savannah Style, p. 158" S(MC formatting by): "bobbi744@attbi.com" Copyright : "(c) 1980 by the Junior League of Savannah, Inc." Contributed to the FareShare Gazette by Bobbie; 13 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 590 Calories; 45g Fat (68.7% calories from fat); 35g Protein; 12g Carbohydrate; 2g Dietary Fiber; 154mg Cholesterol; 793mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates. | ||
* Exported from MasterCook * Chicken Filo Recipe By :The Junior League of Savannah, Inc. (1994) Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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6 whole chicken breast -- boiled, reserving
broth (6 to 8)
8 tablespoons butter
1 cup celery -- chopped fine
1 1/2 cups onion -- chopped fine
1 cup chicken broth
1/2 cup fresh parsley -- chopped fine
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon white pepper
3 eggs -- beaten
1 pound filo dough
8 tablespoons butter -- meltedBoil chicken breasts until tender. Cool. Reserve all broth and chop the chicken. In a saucepan, melt butter and add celery and onions. Saute' until tender. Add chopped chicken and 1 cup broth. Cook until liquid is absorbed. Cool, then add parsley, nutmeg salt and white pepper. Beat eggs until frothy, then fold them into the chicken mixture and mix gently. Divide chicken mixture into three equal bowls. Butter 8 sheets of filo individually and stack on top of each other. Spread chicken mixture from one bowl on top of the filo sheets leaving about 2 inches around the sides. Then roll like a jelly roll. When ready to bake, brush the top with butter. Bake at 350 F. for 40-50 minutes or until the roll is brown and crispy. This recipe makes three rolls and each roll serves 4. Top with the following sauce before serving: 4 tablespoons butter 5 tablespoons flour 2 1/2 cup hot chicken broth (from boiling chicken) 3 egg yolks, beaten 1/4 cup fresh lemon juice Over Low heat, melt butter; add flour, stirring constantly. Add hot chicken broth and cook until thickened, stirring constantly. Remove from heat. Beat egg yolks 3 minutes. Add lemon juice slowly. Add a little sauce to the yolks and lemon juice before adding them to sauce. Stir for 2 minutes so as not to curdle. Do not cook sauce. When reheating, do not let sauce come to boil. Source : "Savannah Style, p. 160" S(MC formatting by): "bobbi744@attbi.com" Copyright : "(c) 1980 by the Junior League of Savannah, Inc." Contributed to the FareShare Gazette by Bobbie; 13 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 32g Fat (65.1% calories from fat); 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 181mg Cholesterol; 607mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Chipotle-Coriander Cured Ribs Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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6 pounds beef ribs
or your favorite type of ribs
CHIPOTLE CORIANDER CURE
1/4 cup coriander seeds
1/4 cup black peppercorns
8 cloves garlic -- peeled
4 shallots -- peeled
1/4 cup chipotle chiles in adobo sauce
1 cup ketchup
6 tablespoons dark brown sugar
1/4 cup molasses
1/4 cup dark soy sauce
1/4 cup cider vinegar
1 tablespoon finely minced orange zestPlace the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. To make the cure, place the coriander seeds and peppercorns in a small saute' pan placed over medium heat and toast until the peppercorns begin to smoke. Transfer to a spice grinder and grind finely. Mince the garlic and shallots in a food processor. Add the ground spices and chipotle chiles and mince for 10 seconds. Add all the remaining ingredients and process until the mixture becomes a thick paste. Makes 2 1/2 cups. Coat the ribs on both sides with the cure. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooling, baste the ribs with extra Chipotle- Coriander Cure, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once. Cuisine : "Mexican & Southwestern" Source : "The Great RIBS Book" NOTES : Toasting coriander seeds and black peppercorns before grinding them enhances their flavor for chile, molasses, and ketchup based sauces. When toasting the spices it's important that the frying pan be completely grease free or the spices will not powder when ground. If you don't have an electric spice grinder or a coffee grinder you're willing to spare for this step, then grind the coriander and pepper using a mortar and pestle. We've even used the of a knife handle to crush the spices. Contributed to the FareShare Gazette by Michael; 21 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2404 Calories; 185g Fat (69.3% calories from fat); 116g Protein; 69g Carbohydrate; 6g Dietary Fiber; 483mg Cholesterol; 1107mg Sodium. Exchanges: 1 Grain(Starch); 16 1/2 Lean Meat; 1/2 Vegetable; 28 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Cherry Pie Recipe By :Taste of Home Magazine, Feb/March '97 p.18 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter -- or margarine
Filling:
14 ounces sweetened condensed milk -- {1 can}
1 cup semisweet chocolate chips -- (6 oz.)
1/2 teaspoon salt
21 ounces cherry pie filling -- (1 can)
1/4 teaspoon almond extract -- (1/4 to 1/2)
Whipped cream -- optional
Maraschino cherries -- optionalIn a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9" pie plate. Bake at 350 F. for 15-20 minutes or until golden brown. Cool completely. In a saucepan, combine milk, chocolate chips and salt; cook and stir over Low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries, if desired. Source : "Taste of Home Magazine, Feb/March '97 p.18" S(MC formatting by): "bobbi744@attbi.com" NOTES : Recipe submitted by Maxine Smith of Owanka, South Dakota who says "This rich and creamy pie is sure to please any died-in-the-wool chocoholic!" Contributed to the FareShare Gazette by Bobbie; 21 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 516 Calories; 22g Fat (37.5% calories from fat); 7g Protein; 77g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 456mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Chip Meringues Recipe By :ML Lagerstrom Serving Size : 48 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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3 egg whites
1 pinch salt
1 cup sugar
6 ounces chocolate chips -- mini-chips
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanillaPreheat oven to 275F. Line baking sheets with foil (or parchment paper). Beat egg whites with salt until stiff. Gradually beat in sugar. Stir in chips, cocoa powder and vanilla. Drop batter by walnut-sized spoonfuls onto prepared sheets. Bake 30 minutes. Transfer entire foil sheet to rack and allow cookies to cool. Store in airtight container. Pastry bag can be used. Contributed to the FareShare Gazette by ML; 2 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 35 Calories; 1g Fat (25.9% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Classic Tiramisł Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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6 egg yolks
1 1/4 cups sugar
1 1/4 cups Mascarpone cheese
1 3/4 cups heavy whipping cream
2 packages ladyfinger cookies -- (Italian Savoiarde)
1/3 cup coffee -- (Espresso, brandy)
2 cups whipping cream -- sweetened
Cocoa powder
Chocolate curlsCombine egg yolks and sugar and whip until thick and lemon colored, about one minute. Place in top of double boiler over boiling water, reduce heat to low and cook 10 minutes, stirring constantly. Remove from heat, add mascarpone cheese, beating well. Whip heavy cream until stiff peaks form, fold into egg yolk mixture; set aside. Line bottom on side of 3-quart bowl with ladyfinger halves, brush with coffee. Spoon half of egg yolk-cream mixture into ladyfinger lined bowl. Repeat ladyfingers, coffee mixture, and cream layers. Garnish with sweetened whipped cream, cocoa and chocolate curls. Cover and refrigerate several hours or overnight. NOTES : Use as much or as little mascarpone cheese, whipped cream, ladyfingers, coffee mixture as you need to complete the dessert. The amounts used will not effect the finished dessert. Mix espresso, brandy, Kahlua, Chambord, Amaretto, etc. in any proportion you like. Contributed to the FareShare Gazette by Jennie; 11 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 640 Calories; 54g Fat (73.9% calories from fat); 6g Protein; 37g Carbohydrate; trace Dietary Fiber; 347mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 10 1/2 Fat; 2 Other Carbohydrates. | |||
* Exported from MasterCook * Coconut Pie Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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1/4 cup seedless raisins
Rum to cover raisins
1 cup sugar
1/2 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon cinnamon
or 2 1/2 sticks cinnamon broken into small pieces
2 cups grated coconut
1/2 cup melted butter
2 eggs -- lightly beaten
**Sweet Pie Crust**
1 1/2 cups flour
1/4 teaspoon baking powder
1 pinch sugar
8 tablespoons butter
1/2 cup solid shortening -- or margarine
1 large egg
3 tablespoons cold milk -- (3 to 5 tbsp.)
1/2 teaspoon vanilla extract
1 teaspoon cinnamonPreheat oven to 350F. **Sweet Pie Crust** - In a large mixing bowl, sift flour, baking powder and sugar. Add butter and shortening; work into the flour until mixture resembles coarse meal. In a separate bowl, mix egg with milk, vanilla extract and cinnamon. Gradually add to flour mixture. With lightly floured hands mix ingredients until dough forms a ball. If dough seems too dry add another tablespoon of milk. On a lightly floured surface, roll the dough to 1/8-inch or 1/4-inch thickness. Place dough in a pie pan. Trim excess and use trimmings to make decorative strips to cover the top of the pie. Makes one 10-inch pie crust. **Filling** - Soak raisins in rum to cover for 30 minutes. In a double boiler, combine sugar, water, vanilla extract, almond extract and cinnamon. Cook over moderate heat, stirring constantly. Stir in coconut, butter and eggs. Simmer, covered, for 15 minutes or less. Remove from heat. Add raisin and rum mixture; blend well. Cool. Pour mixture into unbaked pie crust. Place strips of crust over pie. Trim edges. Brush crust with heavy cream. Bake for 30 to 40 minutes or until crust is golden. Serve with whipped cream or ice cream. Makes one 10-inch pie. From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 427 Calories; 25g Fat (51.8% calories from fat); 5g Protein; 47g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cranberry Coffee Cake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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1/3 cup butter
1/2 cup sugar
1 egg, -- well beaten
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon lemon peel
Filling
2 1/2 cups chopped cranberries
1/2 cup brown sugar
Topping
1/3 cup flour
1/2 cup brown sugar
1/4 cup butterCream together butter and sugar, add egg, milk, flour, baking powder, salt, and lemon peel. Mix only until combined. Pour half the batter into a greased 8" square baking pan. Spread 1/2 chopped cranberries and brown sugar mixture and carefully spoon on the remaining batter, and then remaining cranberries. Mix together the topping until it resembles coarse crumbs. Sprinkle on top of cranberries. Bake 45 to 50 minutes. Contributed to the FareShare Gazette by Jennie; 13 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 13g Fat (34.5% calories from fat); 3g Protein; 51g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 362mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non- Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Cranberry Crumb Cake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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1/2 cup orange juice
1/2 cup water
1 cup old fashioned oats
1 cup fresh or frozen whole cranberries
1/2 cup sugar
3/4 cup all purpose flour
1/4 cup melted butter
3 tablespoons sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon ground nutmeg
3/4 cup packed brown sugar
1/2 cup softened butter
2 eggs
1 1/2 teaspoons grated orange peel
1 teaspoon vanillaPreheat oven to 350 degrees. Grease a 9 x 9 x 2 inch baking pan. In a small saucepan bring orange juice and water to a boil. Remove from heat. Stir in oats; set aside to cool to lukewarm. In a small bowl toss cranberries with 1/2 cup sugar; set aside. Combine 3/4 cup flour, melted butter, and 3 tablespoon sugar until mixture resembles coarse crumbs; set crumb topping aside. In another bowl combine 1 1/2 cup flour, salt, baking powder, soda, and nutmeg; set aside. In large mixer bowl at medium speed, beat brown sugar and softened butter until light and fluffy. Beta in eggs, orange rind, and vanilla until well blended. Beat in oats mixture. At low speed beat in flour, nutmeg mixture until smooth. By hand, stir in sugar and cranberries. Pour into pan. Sprinkle with crumb topping. Bake for 45-50 minutes or until a wooden pick inserted comes out clean and crumbs are lightly browned. Let stand 15 minutes before serving. Contributed to the FareShare Gazette by Suzie; 18 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 6g Fat (27.6% calories from fat); 1g Protein; 35g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Cranberry Orange Crumb Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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1 1/2 cups orange juice
1/3 cup canola oil
1/3 cup maple syrup
2 tablespoons tahini
Grated zest of one orange
2 cups whole wheat pastry flour
1 cup rolled oats
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup Craisins -- (dried cranberries)Preheat oven to 350F. In a medium-sized bowl, mix the orange juice, canola oil, maple syrup, tahini, and orange zest until well combined. In a large-size bowl, whisk together the flour, oats, baking powder, baking soda and sea salt. Combine the two mixtures in the large-sized bowl, using as few strokes as possible. Fold in the craisins after mixing. Lightly grease a 9 x 13 pan with canola oil. Pour the batter into the pan and bake at 350F for 40-45 minutes or until a toothpick or knife comes out clean from the center of the cake. Let cool 10-15 minutes before slicing. This makes for a wonderful brunch "coffee cake." Try dried blueberries or apricots as a substitute for the cranberries in the recipe - either of these are delicious! Preparation time: 60 minutes From Michelle at: http://www.vegweb.com Contributed to the FareShare Gazette by Gary; 15 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 8g Fat (42.2% calories from fat); 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cranberry Spice Crumb Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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**Filling**
1 1/2 Cups Fresh cranberries
sorted washed and drained
1 Cup Toasted pecans -- coarsely chopped
2 Tablespoons Maple sprinkles
or maple sugar
1 Teaspoon Ground cinnamon
**Streusel**
1 Cup Whole wheat pastry flour
1/2 Cup Maple sprinkles
or maple sugar
1 Teaspoon Ground cinnamon
1/2 Teaspoon Baking powder
1 Pinch Salt
5 Tablespoons Canola oil
**Cake Batter**
1 Cup Whole wheat pastry flour
1 Cup Unbleached white flour
2 Teaspoons Baking powder
2 Teaspoons Baking soda
1 Teaspoon Ground cinnamon
1 Teaspoon Ground ginger
1 Teaspoon Dried mustard
1/2 Teaspoon Ground cloves
3/4 Cup Maple syrup
3/4 Cup Water
1/3 Cup Canola oil
2 Tablespoons Vanilla
1 Tablespoon Apple cider vinegar
1/2 Teaspoon saltOil a 9" springform pan and preheat the oven to 350 degrees. TO PREPARE THE FILLING: Combine the cranberries, pecans, maple sprinkles, and cinnamon in a bowl. Set aside. TO PREPARE THE STREUSEL: In a bowl, combine the pastry flour, maple sprinkles, cinnamon, baking powder, and salt. Slowly drizzle in the oil, tossing with your fingers until the mixture is completely coated and has the consistency of wet sand with pebbles. Set aside. TO PREPARE THE CAKE BATTER: IN one bowl, sift flours, baking powder, baking soda, and spices together. In another bowl, whisk the wet ingredients plus salt until emulsified. Add this mixture to the dry ingredients and mix together until dry ingredients are completely incorporated. TO ASSEMBLE: Cover the bottom of the springform pan with about 2 cups of batter. Then distribute the cranberry-pecan filling evenly over the batter. Pour on remaining batter, making sure to cover the filling completely. Sprinkle the streusel on top, covering the batter. Set the cake on the center shelf of the oven. Bake until a cake tester comes out clean about 60 to 75 minutes. When done, remove from the oven and cool on a rack for 1/2 hour before removing from the pan. TO SERVE: Spoon about 2 tablespoons of cranberry puree (recipe follows) onto the bottom of a dessert plate. Set a slice of cake on the puree. Place a tablespoon of vanilla tofu cream (recipe follows) on either side. Garnish with a fresh mint leaf. http://www.vegcountry.com/recipes Contributed to the FareShare Gazette by Gary; 13 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 9g Fat (61.9% calories from fat); trace Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. | |||
* Exported from MasterCook * Cream of Wild Rice Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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1/2 cup wild rice -- (3 oz.)
2 1/2 cups water
2 tablespoons butter or margarine
1 tablespoon minced onion
1/4 cup flour
4 cups chicken broth -- see note**
1/2 teaspoon salt -- (or to taste)
1/3 cup grated carrots
[large holes on angle]
3 tablespoons slivered almonds
1 pint half and half
2 tablespoons dry cooking sherry
Minced parsley or chivesNote** - 6 chicken bouillon cubes with 4 cups water Combine 1/2 cup wild rice and 2 1/2 cups water. Cook rice [see recipe below] and set aside. Prepare chicken broth. Heat and set aside. Melt butter in saucepan, saute onion until tender. Blend flour, gradually add broth stirring constantly with wire whisk until mixture thickens slightly. Stir in cooked rice and salt; add carrots and almonds; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. Serves 6-7. Note : I have added chopped prawns at the last minute, just long enough to cook them [turn pink], but not turn rubbery. Basic Recipe 1 cup wild rice (6 oz.) 4 cups water 1/2 teaspoon salt (optional) Rinse rice thoroughly in a strainer. Place the wild rice and 4 cups water in a heavy 3 quart saucepan, (salt optional). Many chefs prefer to add salt after cooking. This procedure generally insures proper grain expansion and the enhancement of natural wild rice flavor. Bring to boil. Reduce heat to low boil, cover loosely and cook about 45-60 minutes, or until rice has puffed. Remove from heat. Fluff rice with fork, cover tightly and let stand for 5 minutes. Drain off any excess water. (For a softer texture wild rice, add 1/4 to 1/2 cup more water when cooking). Add additional flavor by serving with butter, margarine, salt or spices. Makes about 4 cups, enough to serve 5-6. Grey Owl Foods, an Indian Owned Company, Grand Rapids, MN. More wild rice recipes at: http://www.greyowlfoods.com/recipelibrary.html Contributed to the FareShare Gazette by Gary; 23 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 17g Fat (56.4% calories from fat); 9g Protein; 20g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 765mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Crema Pasticcera (Pastry Cream) Recipe By :Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg yolks 2 tablespoons sugar -- (30 mL) 1 tablespoon flour -- (15 mL) 1 1/2 cups milk -- (375 mL) Place egg yolks, sugar and flour in the top of a double boiler. Beat until creamy. Add milk a little at a time. Cook at low heat, continuing to stir until it thickens - DO NOT BOIL. This will take about 10 to 15 minutes. Remove from heat and let cool. **Variations** 1. Crema al Cioccolato (Chocolate Cream): add 3/4 cup (190 mL) melted baing chocolate to the basic recipe. 2. Crema al Limone (Lemon Cream): add the peel of 1 lemon to the pastry cream while it cooks. The peel is removed before the custard is set aside to cool. 3. Crema Fritta (Fried Cream): This is made with lemon cream, substituting 1 whole egg for 1 yolk and using 3 cups (750 mL) of flour and 1 cup (250 mL) of milk together with the 2 tablespoons (30 mL) of sugar. Follow the same procedure as for pastry cream. When cream is quite thick, add one pinch of salt, mix well and pour onto moistened marble surface or large serving dish. Let cool and cut into 2-inch by 2-inch (5 cm) squares. Flour lightly; dip in beaten egg and bread crumbs. Deep fry in vegetable shortening until golden brown; serve warm sprinkled with powdered sugar. From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 Contributed to the FareShare Gazette by Hallie; 16 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 469 Calories; 23g Fat (43.1% calories from fat); 18g Protein; 49g Carbohydrate; trace Dietary Fiber; 475mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Crushed Peppercorn And Orange Glazed Ribs Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method
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6 pounds beef ribs
or your favorite ribs
CRUSHED PEPPERCORN AND ORANGE GLAZE
1/2 tablespoon red peppercorns
1/2 tablespoon block peppercorns
1/2 tablespoon white peppercorns
1/2 tablespoon green peppercorns
1 tablespoon minced orange zest
1/2 cup freshly squeezed orange juice
1/2 cup hoisin sauce
1/4 cup wine vinegar
5 cloves garlic -- finely minced
1/4 cup minced green onions
green and white parts
1/4 cup minced cilantro sprigsPlace the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. To make the glaze, place the peppercorns in a spice grinder and grind them to a powder. Rub the ground pepper across the surface of the meat. In a bowl, combine all the remaining glaze ingredients and stir well. Makes 1 1/3 cups. Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once. Cuisine : "American" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 10 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2224 Calories; 185g Fat (75.8% calories from fat); 113g Protein; 20g Carbohydrate; 2g Dietary Fiber; 484mg Cholesterol; 887mg Sodium. Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1/2 Vegetable; 28 Fat; 1 Other Carbohydrates. |
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