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FareShare Gazette Recipes -- January 2002 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cajun Pepper Mustard-Crusted Ribs
Caramelized Garlic and Onion Bisque
Carolina Barbecued Ribs
Chicken Divan Crepes
Chicken Filo
Chipotle-Coriander Cured Ribs
Chocolate Cherry Pie
Chocolate Chip Meringues
Classic Tiramisù
Coconut Pie
Cranberry Coffee Cake
Cranberry Crumb Cake
Cranberry Orange Crumb Cake
Cranberry Spice Crumb Cake
Cream of Wild Rice Soup
Crema Pasticcera (Pastry Cream)
Crushed Peppercorn And Orange Glazed Ribs

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FareShare Gazette Recipes.

 
                      * 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
--------  ------------  --------------------------------
  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 minced
Place 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
--------  ------------  --------------------------------
  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 pepper
In 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
--------  ------------  --------------------------------
  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 ginger
Place 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
--------  ------------  --------------------------------
     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                    crepes
Over 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
--------  ------------  --------------------------------
  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 -- melted
Boil 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
--------  ------------  --------------------------------
  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 zest
Place 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
--------  ------------  --------------------------------
  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 -- optional
In 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
--------  ------------  --------------------------------
  3                     egg whites
  1              pinch  salt
  1                cup  sugar
  6             ounces  chocolate chips -- mini-chips
  2        tablespoons  unsweetened cocoa powder
     1/2      teaspoon  vanilla
Preheat 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
--------  ------------  --------------------------------
  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 curls
Combine 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
--------  ------------  --------------------------------
     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  cinnamon
Preheat 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
--------  ------------  --------------------------------
     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  butter
Cream 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
--------  ------------  --------------------------------
     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  vanilla
Preheat 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
--------  ------------  --------------------------------
  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
--------  ------------  --------------------------------
                        **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  salt
Oil 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
--------  ------------  --------------------------------
     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 chives
Note** - 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
--------  ------------  --------------------------------
  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 sprigs
Place 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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