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FareShare Gazette Recipes -- October 2002 - A's (Page 2)
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* Exported from MasterCook *
Apple Enchiladas
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces apple pie filling -- (1 can)
6 6 inch flour tortillas
Cinnamon
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup butter or margarine
1/2 cup water
Spoon filling down the center of tortillas, roll up and place seam
side down in a greased baking dish. (I usually use a 9" x 9" pyrex.)
Combine sugars, butter and water in pan and bring to boiling. Simmer
for three minutes, stirring often. Pour sauce over enchiladas; let
stand for thirty minutes.
Bake at 350F for 20 minutes.
Good "as is" or with sour cream or whipped cream.
Contributed to the FareShare Gazette by Genevieve; 7 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 310 Calories; 10g Fat (29.5%
calories from fat); 4g Protein; 51g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 330mg Sodium. Exchanges: 2 Grain(Starch); 2 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Apple Pie Bread
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 cups milk
1 egg -- beaten
2 tablespoons oil
1 1/2 cups green apples -- unpeeled and diced
[or red]
In a medium bowl, sift together dry ingredients.
In a large bowl, mix together milk, egg and oil. Gradually stir
in dry ingredients until well mixed. Fold in apples.
Pour into a 9-by-5-by-3-inch greased loaf pan and bake in a
350F oven for 1 hour and 20 minutes or until toothpick inserted in
center comes out clean.
Makes 1 loaf
Genevieve's note: I prefer this made with Pippin or Granny Smith but
it is good with other apples.
Contributed to the FareShare Gazette by Genevieve; 29 October 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 78 Calories; 2g Fat (27.6%
calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary
Fiber; 13mg Cholesterol; 240mg Sodium. Exchanges: 0 Grain(Starch);
0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Apple Pie Toast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices cinnamon raisin bread -- lightly toasted
21 ounces apple pie filling -- (1 can)
6 slices cheddar cheese -- (about 1 oz.)
Preheat broiler.
Arrange bread on baking sheet. Top each slice with apple pie filling
and 1 slice of cheese. Broil 1 or 2 minutes until cheese melts.
Contributed to the FareShare Gazette by Genevieve; 14 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 557 Calories; 38g Fat (60.3%
calories from fat); 28g Protein; 27g Carbohydrate; 1g Dietary Fiber;
119mg Cholesterol; 747mg Sodium. Exchanges: 4 Lean Meat; 5 Fat; 1 1/2
Other Carbohydrates.
* Exported from MasterCook *
Apple Pudding With Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
3/4 cup sugar
1 egg
2 cups grated raw apples
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup nuts -- chopped
SAUCE:
1/4 cup margarine
1/4 cup sugar
1/4 cup evaporated milk -- or evap. skim milk
1/4 cup brown sugar
Cream together: butter and sugar. Add egg, apple, flour, baking soda,
cinnamon and nuts. Put in greased 8x8-inch baking pan. Can use mold
or Bundt pan.
Bake at 350 F. for 30-35 minutes. Add 20 minutes for mold or Bundt pan.
Pudding should be firm in the center.
Serve with warm butter sauce.
Sauce : Heat together margarine, white and brown sugar and evaporated
milk. Pour over pudding to serve.
Source : "Jan Dye's recipe"
S(MC formatting by): "bobbi744@attbi.com"
NOTES : Recipe can easily be doubled and baked in a 9x13-inch baking pan.
Contributed to the FareShare Gazette by Bobbie; 23 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 425 Calories; 20g Fat (42.2%
calories from fat); 5g Protein; 58g Carbohydrate; 1g Dietary Fiber;
55mg Cholesterol; 401mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Apple Sausage Quiche
Recipe By :Tootie Rinker, Rinker Orchards
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for two 9-inch pies
2 cups Cheddar cheese -- shredded
1 pound sausage -- cooked and crumbled
2 cups apples -- peeled and sliced
[different varieties like
Ida Reds and Goldens]
1 small can mushrooms
4 eggs
1 tablespoon flour
1 teaspoon salt
1 cup evaporated milk
1 1/2 tablespoons melted butter
Put pastry in pie pans, trim and prick bottom and sides. Bake at 400F
for 8 to 10 minutes. Cool on rack.
Layer cheese, sausage, apples and mushrooms into pie shells.
Combine other ingredients and beat well. Pour half quiche mixture in
each pie shell.
Bake at 375F for 45 minutes or until set. Let sit several minutes
before serving.
Source : "Virginia Apple Growers Association"
Contributed to the FareShare Gazette by Jennie; 7 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 465 Calories; 39g Fat (75.7%
calories from fat); 19g Protein; 9g Carbohydrate; 1g Dietary Fiber;
177mg Cholesterol; 904mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2
Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 6 1/2 Fat.
* Exported from MasterCook *
Apple Sorbet
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Granny Smith apples -- cored and quartered
1 1/4 cups unsweetened apple juice
1/2 cup water
1/4 cup sugar
1/8 teaspoon cinnamon
juice of one lemon
Combine apples with 1/4 cup apple juice in a non-corrosive pot. Bring to
a boil and simmer 5 minutes. Remove from the heat and let cool.
Puree the apples in a food processor or blender.
Combine the pureed apples, syrup, rest of juice, cinnamon and lemon
juice. Freeze following the instructions for making Lemon Sorbet.
Note from Jennie: One night we were served a palate cleanser during
dinner on our recent trip to France. It was unusual for me and really
good. The apple sorbet was served with a generous amount of Calvados
(probably what made it so good).
Contributed to the FareShare Gazette by Jennie; 13 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 126 Calories; trace Fat (1.1%
calories from fat); 1g Protein; 32g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit;
0 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Apple Stuff Cobbler
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 apples -- (11 to 12)
1/2 cup butter or margarine
1 cup all-purpose flour
1 cup white sugar
6 ounces red gelatin -- (1 package)
[I used raspberry.]
Fruit gelatin is the thickening agent in this cobbler.
Preheat oven to 350 degrees F. (180C.).
Peel, core and chop apples. Spread them in a 9x13-inch baking dish.
Sprinkle gelatin over apples.
Mix together the butter, flour and sugar until well combined.
Sprinkle over the apples.
Bake for 45 minutes.
Genevieve's comment: I had to try this recipe before I would
believe it would work. It does! I served it warm with cream and
cold with ice cream. Yummy!
Contributed to the FareShare Gazette by Genevieve; 27 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 180 Calories; 8g Fat (39.2%
calories from fat); 1g Protein; 27g Carbohydrate; 4g Dietary Fiber;
21mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2
Fruit; 1 1/2 Fat.
* Exported from MasterCook *
Apple Stuffing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped apple -- (with peel)
1 1/2 cups unsweetened apple sauce
8 ounces stuffing mix -- ( pkg.)
[regular or cornbread]
1 cup chicken broth
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
Spray nonstick skillet with nonstick cooking spray. Heat over
medium heat until hot. Add onion and celery, cook and stir
about five minutes, or until transparent.
Add apple, cook and stir about three minutes or until golden.
Transfer to large bowl. Stir in applesauce, stuffing mix, broth,
sage, salt and black pepper.
Place stuffing in greased 8-inch pan. Cover and bake at 350F
for 20-25 minutes.
This stuffing is good in baked acorn squash, or served with
chicken or pork. I'm going to use this stuffing with a small
goose for Thanksgiving.
Contributed to the FareShare Gazette by Genevieve; 30 October 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 28 Calories; trace Fat (13.8%
calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 472mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fat.
* Exported from MasterCook *
Apple Stuffing Nr. 2
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups apples -- chopped,
with or without peels
2 cups mashed potatoes
1 onion -- chopped
2 cups bread crumbs
or small cubes of bread
1 cup raisins
1/2 cup melted butter
Sage -- to taste
Salt and pepper -- to taste
Combine all ingredients. Stuff loosely into 10 or 12 pound bird.
OR bake separately in casserole, at 350F, for about an hour.
Contributed to the FareShare Gazette by Genevieve; 5 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 326 Calories; 14g Fat (38.5%
calories from fat); 5g Protein; 46g Carbohydrate; 3g Dietary Fiber;
32mg Cholesterol; 475mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Vegetable; 1 Fruit; 3 Fat.
* Exported from MasterCook *
Apple-Carrot Bake
Recipe By :Debbie E. Ipock, Charlotte, North Carolina
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- scraped
and sliced diagonally
1/2 cup water
1/4 cup sugar
2 tablespoons all-purpose flour
4 medium cooking apples -- peeled
cored and sliced
1/4 cup butter or margarine -- divided
3/4 cup orange juice
Combine carrots and 1/2 cup water in a saucepan. Bring to a boil;
cover, reduce heat, and simmer 5 minutes or until crisp-tender.
Drain carrots and set aside.
Combine sugar and flour; set aside.
Layer half each of carrots and apples in a lightly greased, shallow
2-quart baking dish; sprinkle with half of flour mixture and dot
with 2 tablespoons butter.
Repeat procedure.
Drizzle with orange juice.
Bake at 350 degrees F for 45 minutes.
Toss before serving.
Source : "Southern Living 1993 Annual Recipes"
Contributed to the FareShare Gazette by Bobbie; 24 October 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 114 Calories; 6g Fat (45.0%
calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber;
16mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 1
Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Apple-Walnut Salad With Cranberry Vinaigrette
Recipe By :Christmas with Southern Living 1998
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups salad greens
3 Red Delicious apples -- thinly sliced
1 cup chopped walnuts -- toasted
freshly ground pepper
Cranberry Vinaigrette:
1/4 cup fresh cranberries
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon chopped purple onion
2 tablespoons honey
3/4 cup vegetable oil
Combine salad greens and Cranberry Vinaigrette in a large bowl; toss
gently. Arrange dressed greens on salad plates. Top evenly with apple
slices and walnuts. Sprinkle with pepper.
Cranberry Vinaigrette: Position knife blade in food processor. With
processor running, add cranberries through food chute; process until
smooth. Add vinegar and next 3 ingredients; process until blended. With
processor running, gradually add oil, processing until mixture is blended.
Makes 1 1/4 cups.
Christmas with Southern Living 1998; ISBN #: 0-8487-1800-3
Contributed to the FareShare Gazette by Bobbie; 24 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 331 Calories; 29g Fat (76.4%
calories from fat); 4g Protein; 17g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Autumn Gold Squash Soup
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium butternut squash -- (medium to large)
[about 2 cups cooked pulp]
1 large Spanish onion -- chopped
[about 3 cups)]
2 tablespoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 medium carrot -- diced
2 celery stalks -- chopped
1 1/2 cups water
1 1/2 cups tomato juice
1 cup apple juice
1 cup orange juice
Salt and ground black pepper
Bake or boil the squash. To bake, halve the squash and scoop out
the seeds. Place the squash halves, cut side down, on an oiled
baking sheet and cover loosely with aluminum foil. Bake at 350
degrees until tender, about 1 hour. Scoop out the pulp and discard
the skin. To boil, peel the squash, halve it, and scoop out the
seeds. Cut it into chunks and place them in a saucepan with water
to cover. Bring the water to a boil and cook until the squash is
tender, about 15 minutes. Drain and reserve the liquid.
Meanwhile, sauté the chopped onion in the oil with the nutmeg,
cinnamon, thyme, and bay leaves until the onion is translucent.
Add the diced carrot and celery and the water (if you boiled the
squash, use the reserved liquid). Cover and simmer until the
carrots are tender. Remove the bay leaves.
In a blender or food processor, puree the cooked squash, the onion-
carrot mixture, and the juices in batches. Gently reheat the soup.
Add salt and pepper to taste.
This recipe is from Moosewood Restaurant.
Piper Street Inn Bed and Breakfast
402 Piper Street
Healdsburg, California 95448
(707) 433-8721 Toll Free: (877) 703-0570
Contributed to the FareShare Gazette by Art; 22 October 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 117 Calories; 3g Fat (17.8%
calories from fat); 2g Protein; 25g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 126mg Sodium. Exchanges: 1 Grain(Starch); 1/2
Vegetable; 1/2 Fruit; 1/2 Fat.
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