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FareShare Gazette Recipes -- July 2002 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Caponata
Chicken Noodle Salad with Peanut Dressing

Chocolate Almond Zucchini Bread

Cold Lemon Chicken Doug

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                                        * 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

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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

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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

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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

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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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