Recipes Included On This Page Caponata Chicken Noodle Salad with Peanut Dressing Chocolate Almond Zucchini Bread Cold Lemon Chicken Doug Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caponata Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- unpeeled diced into 3/4-inch cubes 1 tablespoon salt 2/3 cup olive oil 1 tablespoon minced garlic 1 cup chopped onions 1/2 cup diced bell pepper 1 cup diced celery 1 28 ounces whole unpeeled tomatoes -- cut up with juice -- (1 can) 3 tablespoons whole capers 2 teaspoons dried oregano 1 teaspoon dried sweet basil 1/4 teaspoon freshly ground black pepper 3 tablespoons sugar 1/3 cup red wine vinegar 1/2 cup ripe olives, sliced 1/4 cup toasted pine nuts Sprinkle the diced eggplant with salt and let it sit for one hour in a colander to draw out the bitter juice. Discard juice. In a deep skillet, heat the olive oil and the garlic until the garlic is slightly browned. Add the eggplant and sauté it until semi-soft. Remove the eggplant from the skillet and set it aside. In the same skillet, sauté the onions, bell pepper, and celery until soft. Then add the tomatoes with their juice, capers, oregano, basil, and black pepper. Return the eggplant to the skillet. Simmer, uncovered for 15 minutes over low heat. While the vegetables are simmering, dissolve the sugar in vinegar in a separate saucepan over heat. Add the sugar mixture, olives and pine nuts to the vegetables. Stir to mix. Cool to room temperature before refrigerating. This is always better when made ahead and allow the flavors to marry. Contributed to the FareShare Gazette by Jennie; 14 July 2002. BarFav@aol.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 18g Fat (76.4% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 815mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chicken Noodle Salad with Peanut Dressing Recipe By :Better Homes and Gardens On-Line Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1/4 cup peanut butter 1/4 cup soy sauce 2 tablespoons red wine vinegar 2 tablespoons olive oil -- or salad oil 1 tablespoon sugar 1 tablespoon toasted sesame oil 1 tablespoon lemon juice 1 teaspoon grated fresh ginger 1 clove garlic -- minced 1 teaspoon chili paste -- OR 1/2 teaspoon crushed red pepper 6 ounces linguine or very thin spaghetti 2 cups cooked chicken -- cut into strips (10 ounces) 1 medium cucumber -- halved lengthwise, seeded, and sliced 1 cup fresh pea pods -- strings removed and bias sliced into 1/2 inch pieces 4 green onions -- in 1/2" pieces 1 medium tomato -- chopped 2 cups shredded Napa cabbage 2 cups shredded spinach 1/4 cup peanuts In a blender container combine water, peanut butter, soy sauce, red wine vinegar, olive oil or salad oil, sugar, toasted sesame oil, lemon juice, ginger-root, garlic and chili paste or crushed red pepper. Cover and blend until smooth. Chill up to 24 hours. Cook pasta according to package directions for al dente. Drain; rinse under cold water. In a bowl combine linguine, chicken strips, cucumber, pea pods, green onions and tomato. Pour the dressing over noodle mixture. Toss gently to mix. Cover and chill chicken mixture for 4 to 24 hours, stirring mixture 2 or 3 times. To serve, line 4 dinner plates or salad plates with the shredded Napa cabbage and spinach. Top with chicken mixture. Sprinkle with peanuts. Source : "Better Homes and Gardens On-Line" NOTES : Member Ratings: 111679 -03/20/01 Excellent dish. Be sure to chill dressing overnight. It makes a big difference. I'm going to make it vegetarian next time with garbanzos instead of chicken. Ann H. Sakai Donna Hatch -09/30/00 Tried and loved it. It looks hard, but it is not. Bobbie's Note: I made half of this recipe. It would easily have served 3. This was delicious. It did have more dressing than needed. I would cut the water down to half a cup for the whole recipe. Contributed to the FareShare Gazette by Bobbie; 10 July 2002. bobbi744@attbi.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 23g Fat (53.5% calories from fat); 30g Protein; 15g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 1181mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chocolate Almond Zucchini Bread Recipe By :Unknown Source Serving Size : 32 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 cups sugar 1 cup vegetable oil 2 ounces unsweetened chocolate 1 teaspoon vanilla extract 2 cups zucchini -- finely grated 3 cups flour 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon baking powder 1 teaspoon baking soda 1 cup almonds -- coarsely chopped Preheat oven to 350F. In small bowl, beat eggs until lemon colored; beat in sugar and oil. Melt chocolate over hot water. In large bowl, add egg mixture, vanilla and zucchini to chocolate. Sift together flour, salt, cinnamon, baking powder and baking soda. Stir into zucchini mixture. Mix in nuts. Pour batter into 2 well-greased 9x5x3-inch loaf pans. Bake 1 hour and 20 minutes or until done. Turn out onto rack. Cool thoroughly before serving. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 11g Fat (47.9% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cold Lemon Chicken Doug Recipe By :Doug Irvine Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Chinese dried mushrooms -- (6 - 8) 1/4 cup Splenda -- or sugar 1/2 cup chicken stock -- (mine) 1/2 cup lemon juice 1 whole chicken breasts -- bone in, skin on 1/3 cup finely shredded ginger root 1/4 cup seeded and shredded hot peppers -- your choice [serrano or Thai] 1 tablespoon grated fresh lemon rind 1 lemon -- sliced and seeded [from above] Salt -- to taste Light soy sauce -- to taste Soak the mushrooms in boiling water for about half an hour, until softened, discard water, remove tough stems, and shred them. Place the stock, sugar, lemon juice, lemon rind and a dash of soy sauce in a bowl. Bring a saucepan of water to a boil, and place the chicken in the pan. Cover and simmer until chicken is just cooked. Bone, skin and cut the chicken into chunks or slices. Arrange the chicken over romaine lettuce, on a platter. Heat a wok to sizzle, add a little peanut oil and a tsp of salt, then add the mushrooms and the ginger root. Stir fry for one minute or less, add the lemon slices and peppers, then add the stock mixture. Let this return to a boil and simmer for a few minutes and, if desired, thicken with 1 tablespoon corn starch in 1 tablespoon water. Pour this over the chicken, sprinkle with sesame oil and when cool place in fridge for an hour before serving. This is a very different Chinese lemon chicken, which you will likely do again and again. Contributed to the FareShare Gazette by Doug; 10 July 2002. dougandmarie@shaw.ca www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 14g Fat (43.5% calories from fat); 31g Protein; 9g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 630mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Fruit.

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