Recipes Included On This Page Smoked Mozzarella Sandwiches with Tomatoes Two Ways Spicy Carrot Cake - GF Spinach Salad with Honey-grilled Peaches Swiss Obstkuchen (Fresh Fruit Cake) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Smoked Mozzarella Sandwiches with Tomatoes Two Ways Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sun-dried tomatoes -- (not oil-packed) 1 garlic clove -- crushed and peeled 1/4 teaspoon salt plus more to taste 2 tablespoons olive oil * 1 tablespoon fresh lemon juice 1/8 teaspoon red-pepper flakes 2 tablespoons pitted black olives -- chopped 8 slices sourdough bread 4 ounces fresh mozzarella** -- cut into 1/4" thick slices Freshly ground black pepper to taste 3 vine-ripened tomatoes -- sliced 2 teaspoons balsamic vinegar 1 cup fresh basil leaves 1. Place sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes. 2. With a chef's knife, mash garlic and salt into a paste. Transfer to a bowl and whisk in 1 tablespoon of the oil, lemon juice and red-pepper flakes. 3. Drain the sun-dried tomatoes and chop fine. Add to the oil/garlic dressing, along with the olives; mix well. (The tomato tapenade can be prepared ahead and refrigerated for up to 4 days.) 4. Spread the tapenade over 4 of the bread slices. Brush the remaining 1 tablespoon oil over the remaining bread slices. Arrange cheese slices on top and sprinkle with black pepper. Place tomato slices on top and season with salt and vinegar. Top with several basil leaves and set the remaining bread slices on top. (If making the sandwiches ahead, leave out the fresh tomato slices. Pack whole tomatoes and a knife separately and tuck sliced tomatoes into the sandwiches just before eating.) Makes 4 sandwiches, for 4 servings. Source : "http://www.eatingwell.com" S(MCFormatted/Posted by Dee): "" NOTES : Inspired by a New Orleans sandwich, the Muffuletta, this jazzy vegetarian version is far more healthful. * preferably extra-virgin ** preferably smoked Contributed to the FareShare Gazette by Dee; 1 September 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 2g Fat (11.6% calories from fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 516mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Spicy Carrot Cake - GF Recipe By :Full of Beans by Currie & Spicer Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten 1/2 cup packed brown sugar -- (125 mL) 1/3 cup granulated sugar -- (75 mL) 1/4 cup water -- (50 mL) 2 tablespoons canola oil -- (25 mL) 1 teaspoon vanilla -- (5 mL) 1 cup whole bean flour -- (250 mL) 1/2 cup cornmeal -- (125 mL) 2 tablespoons cornstarch -- (25 mL) 1 1/2 teaspoons gluten-free baking powder -- (7 mL) 1/2 teaspoon baking soda -- (2 mL) 1 teaspoon ground cinnamon -- (5 mL) 1/2 teaspoon ground nutmeg -- (2 mL) 1/2 teaspoon salt -- (2 mL) 1 1/2 cups grated carrots -- (375 mL) 1/3 cup raisins -- (75 mL) 1/4 cup candied mixed fruit -- (50 mL) 2 tablespoons finely chopped walnuts -- (25 mL) or pecans Creamy White Chocolate Frosting -- optional Spray bottom only of nonstick 9-inch (2.5-L) square cake pan with nonstick coating. Set aside. In mixing bowl, beat eggs. Gradually beat in sugars, beating until thick and light. Beat in water, oil and vanilla. In bowl, stir together bean flour, cornmeal, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt; stir into egg mixture. Stir in carrots, raisins, candied fruit and nuts. Pour into prepared pan; smooth top. Bake in 350F (180C) oven for about 30 minutes or until tester inserted in centre comes out clean. Cool in pan or, cool for 5 minutes before turning out onto rack to cool completely. Spread with Creamy White Chocolate Frosting, if desired. Makes 1 cake, 16 servings. Each serving without frosting: 1/2 Starchy; 1 1/2 Fruits & Vegetables; 1/2 Fats & Oils. 139 calories (581 kilojoules); 2g total fat; 0g saturated fat; 26mg cholesterol; 3g protein; 26g carbohydrate; 101mg sodium; 231g potassium. Vitamin A - Excellent; Fiber - Moderate. Authors' notes: This gluten-free version is just as moist and spicy as regular carrot cake using wheat flour. From Full of Beans by Violet Currie & Kay Spicer; sponsored by the Ontario Coloured Bean Growers Association; published in cooperation with the Canadian Celiac Association; 1993; ISBN 0-9695688-1-9; Mighton House, Box 399, Campbellville, Ontario, Canada L0P 1B0. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 2g Fat (21.0% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Spinach Salad with Honey-grilled Peaches Recipe By :Chatelaine magazine; July 2002 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 peaches -- firm-ripe or nectarines 1 tablespoon liquid honey -- (15 mL) 1 red pepper 3 tablespoons olive oil -- (45 mL) 2 tablespoons fresh lime juice -- (30 mL) 1 tablespoon granulated sugar -- (15 mL) 2 teaspoons Dijon mustard -- (10 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon freshly ground black pepper -- (1 mL) 1/2 cup fresh basil leaves -- (125 mL) 10 ounces baby spinach -- (284 grams) [about 7 cups/1.75 liters] or 2 large bunches 1 cup bean sprouts -- (250 mL) Lightly oil grill and preheat barbecue to medium-high. Do not peel peaches or nectarines. Slice fruit in half; remove pits and brush both halves with honey. Core and seed red pepper and slice in half. Place fruit and red pepper halves on barbecue. Grill with lid closed until grill marks appear on fruit and pepper is lightly charred, from 1 to 2 minutes per side for the fruit and from 3 to 4 minutes per side for the pepper. If you like a more tender pepper, grill a few more minutes. When cool enough to handle, slice fruit and pepper into 1/4-inch (0.5 cm) strips. These may be prepared a few hours ahead then left at room temperature. In a small bowl, whisk oil with lime juice, sugar, mustard, salt and pepper. When ready to serve, wash basil leaves and shred. Place in a large bowl and add spinach, sprouts, fruit and red pepper. Pour dressing over and mix until leaves are coated. Serve immediately. Authors' note: Great with barbecued pork, chicken, fish or burgers. Excellent source of folacin and vitamins A and C. From Chatelaine magazine, July 2002 issue. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 10g Fat (61.5% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Swiss Obstkuchen (Fresh Fruit Cake) Recipe By : Bite of Bauer Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour -- (375 mL) 3/4 cup sugar -- (175 mL) 1 pinch salt 2 teaspoons baking powder -- (10 mL) [heaping full] 2 1/2 ounces butter -- (68 grams) or margarine 1/2 cup milk -- (125 mL) 1 egg Fresh fruit -- see recipe * Preheat oven to 375F (190C). Mix the dry ingredients together. Cut the butter or margarine into the dry ingredients. Mix the milk and egg; add to the flour mixture. Spread into a greased 9- x13-inch (23- x 30-cm) pan. * Put any kind of fresh fruit on top - apples, peaches, pears, blueberries, apricots, nectarines or plums. For plums and blueberries, add sugar before baking. Bake for 50 to 70 minutes (apples take a bit longer). Serve with whipped cream or ice cream. Contributed to the Bite of Bauer cookbook by Grace Gertschitz who says this is her husband's favorite. From Bite of Bauer by the Bauer Activities Recreational Committee as a fundraiser to help feed families needing assistance through Northwest Harvest; Seattle, Washington. No date shown. MC format and metric conversion by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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