Recipes Included On This Page Shepherd's Pie - AWW Spinach and Egg Casserole Spinach-Tofu Dip Swedish Blueberry Soup with Almond Dumplings Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Shepherd's Pie - AWW Recipe By : All-Time Favourites from The Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 grams butter -- (1 ounce) 1 medium onion -- chopped (150g) 1 medium carrot -- finely chopped [120 grams] 1/2 teaspoon dried mixed herbs -- (2 mL) 750 grams chopped cooked lamb -- (about 4 cups) 1/4 cup tomato paste -- (60 mL) 1/4 cup tomato sauce -- (60 mL) 2 tablespoons Worcestershire sauce -- (30 mL) 2 cups beef stock -- (500 mL) 1 tablespoon all-purpose flour -- (20 mL) 2 tablespoons water -- (40 mL) **Potato Topping** 5 medium potatoes -- chopped (1 kg) 60 grams butter -- chopped (2 oz) 1/4 cup milk -- (60 mL) Oil a shallow 2.5-liter (10-cup capacity) ovenproof dish. Heat butter in a large pan. Cook the onion and carrot, stirring, until tender. Add mixed herbs and the lamb; cook, stirring, for 2 minutes. Stir in the tomato paste, tomato sauce, Worcestershire and the beef stock. Blend the flour with the water and stir into the sauce mixture. Stir over heat until the mixture boils and thickens. Pour into the prepared dish. **Potato Topping** Boil, steam or microwave the potatoes until tender. Drain and mash with butter and milk until smooth. Spoon the Potato Topping into a piping bag fitted with a fluted tube and piper over the lamb mixture. Alternatively you can drop it in dollops from a spoon. Bake, uncovered, in a moderately hot oven (400-425F/200-210C) for about 20 minutes or until browned lightly and heated through. Can be made a day ahead and stored, covered, in refrigerator. Suitable for freezing before topping is added. From All-Time Favourites from the Australian Women's Weekly; 1997; ISBN 1 86386 058 9. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 19g Fat (48.6% calories from fat); 6g Protein; 40g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 1567mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spinach and Egg Casserole Recipe By :Canadian Living's Merry Christmas Cookbook Special; 1983 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces fresh spinach -- (284 grams) 1/3 cup unsalted butter -- (75 mL) 1/4 teaspoon freshly grated nutmeg -- (1 mL) Salt and pepper 2 onions -- sliced 1/4 teaspoon salt -- (1 mL) 1/4 cup all-purpose flour -- (50 mL) 2 cups hot milk -- (500 mL) 1/2 cup whipping cream -- (125 mL) 4 ounces Gruyere cheese -- grated [1 cup/125 grams] 12 hard-boiled eggs 2 tablespoons cold butter -- (25 mL) cut in pieces Wash, dry and coarsely chop the spinach. Melt half the unsalted butter in a large skillet. Cook the spinach over medium-high heat for about 5 minutes or until wilted and moisture has evaporated. Add the nutmeg and salt and pepper to taste. Transfer to a bowl and set aside. Melt the remaining unsalted butter in the skillet. Add onions and 1/4 teaspoon (1 mL) salt. Cover and cook over low heat for about 10 minutes. Sprinkle flour over the onions and cook, stirring, for 2 minutes. Remove from heat and gradually stir in milk. Return to the heat and simmer, stirring constantly, for 2 to 3 minutes or until thickened. Season with salt and pepper to taste. Gradually stir in cream. Remove from heat and stir in 1/2 cup (125 mL) cheese. Spread a very thin layer of cheese-onion sauce over the bottom of a 13- x 9-inch (3.5 L) baking dish. Spread the spinach over this and top with a thin layer of the sauce. Slice the hard-cooked eggs and arrange evenly on top. Spread the remaining sauce over the eggs with a rubber spatula. Sprinkle with the remaining cheese and dot with the butter pieces. Cover tightly with foil and refrigerate for up to 1 day. (Do not freeze.) Remove from the refrigerator 30 minutes before baking. Place in a shallow pan and pour in hot water to reach halfway up the sides of the baking dish. Bake, covered, in a 300F (150C) oven for 20 minutes. Uncover and bake for 10 minutes longer or until sauce bubbles and top is browned. (Do not increase oven temperature or eggs will become very hard.) From Canadian Living - The Merry Christmas Cookbook Special; 1983. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 31 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 519 Calories; 41g Fat (70.8% calories from fat); 24g Protein; 14g Carbohydrate; 2g Dietary Fiber; 521mg Cholesterol; 403mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat. * Exported from MasterCook * Spinach-Tofu Dip Recipe By :Canadian Living magazine; June 1989 Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup drained tofu -- (250 mL) 3 cups lightly packed spinach -- (750 mL) 4 teaspoons lemon juice -- (20 mL) 1/2 cup light sour cream -- (125 mL) 1/4 cup finely chopped green onions -- (50 mL) Salt and pepper -- to taste Place tofu on paper towel-lined plate; cover with another plate and weigh down with heavy cans for 10 minutes. In food processor or blender, process tofu, spinach and lemon juice until smooth. Transfer to bowl; stir in sour cream and onion. Season with salt and pepper to taste. Makes about 2 cups (500 mL). Entire recipe: 375 calories; 22 g carbohydrate; 17 g fat; 33 g protein. From Canadian Living; June 1989. Hallie's notes: I would probably spark it up with some garlic and some hot pepper sauce. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (32.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 3mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Swedish Blueberry Soup with Almond Dumplings Recipe By :The World Book of Soups by Nina Froud; 1972 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Soup** 2 pounds blueberries -- (1 kg) 2 quarts water -- (2 liters) 3 ounces sugar -- (90 g) 3 tablespoons cornstarch -- (45 mL) [cornflour in Britain and Australia] **Almond Dumplings** 2 eggs -- separated 3 ounces ground almonds -- (90 g) 1 pinch salt 1/2 teaspoon grated lemon rind -- (2 mL) Cook the blueberries in water until soft. Remove the berries from the water with a strainer or slotted spoon and rub through a sieve or puree in a blender or food processor. Return the fruit to the saucepan. Heat; add sugar and simmer on low heat until the sugar is dissolved. Mix the cornstarch [cornflour] with 3 tablespoons (45 mL) of cold water. Stir into the blueberries and simmer until the soup thickens. Pach the dumplings separately. Drain; add to the blueberry soup and serve. Almond Dumplings Separate the eggs and mix the yolks with the almonds. Add salt and lemon rind. Whisk the egg whites until very stiff and fold into the almond mixture. With a small spoon, take a little of the mixture at a time and drop into hot liquid to poach. As a variation the dumplings may be deep fried in hot oil until they puff up and turn golden brown. Drain well and serve at once while they are still crisp. Makes 6 servings. For cold blueberry soup omit the dumplings; chill the soup and serve with a dollop of whipped cream on top. From The World Book of Soups by Nina Froud; 1972; Pelham Books Ltd.; London. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 9g Fat (28.5% calories from fat); 6g Protein; 42g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

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