FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- December 2002 Recipes

Recipes Included On This Page

California Tabbouleh in an Artichoke Bowl
Cannellini and Grilled Fish
Caramel Cookies--Cookie Press
Chicken Thigh Osso Buco with White Beans
Chicken with Figs and Lemon
Chinese Laundry Cafe's Feta And Garlic Pate
Chocolate Chip Cranberry Cheese Bars
Cilantro Pesto
Connie Zoria's Apricot Cuccidatti Recipe
Cookies And Cream Truffles
Cornbread Casserole
Cornmeal Loaf With Aubergine Sauce
Couscous with Figs and Toasted Pine Nuts
Creamed-Corn Corn Bread CL
Creamy Feta Spread
Crostini with Figs and Nuts

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* Exported from MasterCook * California Tabbouleh in an Artichoke Bowl Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large artichokes (about 1 pound each) 2 garlic cloves -- halved 3 lemon slices 1/2 cup uncooked bulgur or cracked wheat 1 cup boiling water 2 cups diced tomato 1/2 cup frozen baby lima beans 1/2 cup chopped green onions 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh mint 1/4 cup fresh lemon juice 2 tablespoons sliced ripe olives 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 2 garlic cloves -- minced Cut off stem from each artichoke; remove bottom leaves, and discard. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add the garlic halves and lemon slices, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan, and discard cooking liquid, garlic, and lemon. Remove center leaves and furry thistles with a spoon, and discard. Set artichokes aside. Combine the bulgur and boiling water in a medium bowl. Cover and let stand for 45 minutes. Drain. Combine the bulgur, tomato, and remaining ingredients in a large bowl. Spoon 1 cup Tabbouleh into center of each artichoke. Source: "Cooking Light, July/August 98, p.183" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 5g Fat (20.0% calories from fat); 7g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 846mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat. NOTES : Two of California's great crops—-artichokes and garlic—-come together in this fresh vegetarian dish.

* Exported from MasterCook * Cannellini and Grilled Fish Recipe By :LaCucina, July-August 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Cannellini beans 1 teaspoon chicken bouillon 1/2 cup dry white wine 1 teaspoon dried thyme 1 red onion --sliced thin 1 stalk celery heart with leaves -- sliced thin 1/2 tomato -- seed and diced 1/2 cup extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 2 tablespoons Italian parsley -- coarsely chopped salt and freshly ground pepper 10 ounces fish steak Empty cans of bean in a sauce pan. Add chicken bouillon, thyme and white wine. Bring to boil and let sit in the liquid until ready to serve. Combine the onion, celery and tomato in a bowl. Add 1/3 cup of the olive oil, the lemon juice, parsley and the balsamic vinegar, salt and pepper. Drain the beans and add to the mixture. Gently toss until all the ingredients are mixed. Set Aside Season the fish steak with salt and pepper and place on heated grill, basting with the remaining olive oil. Cook fish until done. Divide fish into serving pieces. Spoon the bean mixture onto 4 plates, top with the grilled fish and serve. NOTES : Tuna, Grouper, Wahoo, King, Marlin, any solid fish which can be grilled Contributed to the FareShare Gazette by Jennie; 24 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 661 Calories; 28g Fat (39.1% calories from fat); 36g Protein; 63g Carbohydrate; 16g Dietary Fiber; 30mg Cholesterol; 66mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat.

* Exported from MasterCook * Caramel Cookies--Cookie Press Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butter 1/2 cup Sugar 1/2 cup Brown sugar Egg 1 teaspoon Vanilla 2 1/4 cups Flour 1/2 teaspoon Salt 1/4 teaspoon Baking soda Cream margarine and sugars together. Beat in egg and vanilla. Blend in dry ingredients. Fill press. Form cookies on ungreased cookie sheet. Bake at 375F until set. Contributed to the FareShare Gazette by Bobbie; 19 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (50.2% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Chicken Thigh Osso Buco with White Beans Recipe By :Rachel Ray Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 meaty chicken thighs -- skinned Garlic pepper -- with Salt 1 tablespoon dried oregano 1 tablespoon dried basil 2/3 cup all-purpose flour 6 tablespoons butter -- divided 4 tablespoons extra virgin olive oil -- 4 turns of the pan 1 large onion -- chopped 2 large carrots -- peeled and cut into a fine dice 4 celery ribs -- chopped 6 garlic cloves -- crushed (6 to 8) 3 sprigs fresh rosemary -- stripped and finely chopped -- about 2 tablespoons 1/2 teaspoon allspice 2 cups white wine 28 ounces chunky style crushed tomatoes -- (1 can) 2 cups chicken stock 28 ounces cannelloni beans -- drained (2 cans) 1 lemon -- rind cut into pieces Gremolata: 2 lemons -- zested 4 garlic cloves -- crushed 6 anchovy fillets in oil -- drained 1 cup flat leaf parsley leaves -- 3 handfuls Preheat oven to 375F. Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Mix flour, dried oregano, and dried basil. Salt and pepper the thighs and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1-1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and sauté the root vegetables and crushed garlic 5-7 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 4 to 5 minutes, lifting pan drippings up off the bottom of your pan. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over thighs. Cover roasting pan tightly and roast for 1 1/2 hours, until chicken is very tender and pulls easily from the bone. If chicken is exposed, baste with juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds and juice to sauce. Gremolata : Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment. To serve, place thigh in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Notes : Original recipe from www.FoodTV.com Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 18 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 16g Fat (64.6% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 654mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 3 Fat.

* Exported from MasterCook * Chicken with Figs and Lemon Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chicken broth -- (14 1/2-ounce) 2 chicken Dijon recipe mix -- (1.7-ounce pkgs) [such as Knorr] 1 teaspoon ground cinnamon 6 garlic cloves -- minced 1 lemon -- grated zest and juice [2 to 3 tbs juice] 1 onion -- quartered and thinly sliced 8 ounces dried mission figs -- halved 2 pounds skinless and boneless chicken breasts and thighs In a 4-quart slow cooker, mix together the chicken broth, recipe mix, cinnamon, garlic and zest and juice of the lemon. Stir in the onion and figs. Push the chicken pieces down into the mixture in the pot. Cover and cook on the low heat setting about 6 hours or until the chicken is cooked through and tender but still moist. Source : "southernfood.about.com/library posted by Betty" Contributed to the FareShare Gazette by Fatima; 16 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 16 Calories; trace Fat (11.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

* Exported from MasterCook * Chinese Laundry Cafe's Feta And Garlic Pate Recipe By :Ann Marie Rousseau of Chinese Laundry Cafe Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 4 anchovy fillets -- minced 6 tablespoons butter -- softened 10 ounces cream cheese 6 ounces feta cheese 1/4 cup sour cream 1 tablespoon chives fresh -- chopped OR 1 tablespoon green onions Tabasco sauce -- few drops 1 teaspoon pepper -- freshly ground Combine all ingredients in food processor until very smooth and creamy.

Spread on crackers, bread or bagels. Also terrific in sandwiches. Source : "yumyum.com" Yield : "2 cups" NOTES : "This funky little cafe is a regular hangout for Queen's university students. Lucky students. " this recipe comes from the owner, Ann Marie Rousseau. Contributed to the FareShare Gazette by Fatima; 20 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 27g Fat (86.9% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 507mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat.

* Exported from MasterCook * Chocolate Chip Cranberry Cheese Bars Recipe By :Nestlé's-Carnation Recipe card Serving Size : 36 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 cup packed brown sugar 2 cups all-purpose flour 1 1/2 cups quick or old-fashioned oats 2 teaspoons grated orange peel 2 cups chocolate chips -- (12 oz. pkg.) 1 cup dried cranberries -- (4 oz. ) 8 ounces cream cheese -- softened 14 ounces sweetened condensed milk -- (1 1/4 cups)[1 can] Beat butter and brown sugar in a large mixer bowl until creamy. Gradually beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups of this mixture. Press remaining mixture onto bottom of greased 13x9-inch baking pan. Bake in preheated 350 F. oven for 15 minutes. Beat cream cheese in small mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture. Bake for an additional 25-30 minutes or until center is set. Cool in pan on wire rack. Yield : about 3 dozen bars. Source : "Nestlé's-Carnation Recipe card" S(MC formatting by): "bobbi744@attbi.com" NOTES : Bobbie's Note: These are wonderful. Contributed to the FareShare Gazette by Bobbie; 20 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 12g Fat (49.1% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook * Cilantro Pesto Recipe By :"The Ultimate Low Fat Mexican Cookbook" by Anne Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 garlic cloves -- peeled 2 cups fresh parsley -- stemmed (packed) 2 cups fresh cilantro -- stemmed (packed) 4 tablespoons safflower oil 2 tablespoons pine nuts -- toasted or toasted almonds 1 tablespoon Parmesan cheese 1 teaspoon lemon juice 1/4 teaspoon salt 1 pinch white pepper In a blender or food processor, combine all the ingredients until well mixed. Store in a covered container. If using as a basting sauce, add 1 cup broth and 1/2 cup oil. Cuisine : "Mexican" Source : "Gulf Publishing Co., Houston TX" Copyright : "1995" Yield : "1 cup" NOTES : Use this to baste grilled, fish, chicken, or meats, to season soups, rice and dips or wherever you want assertive seasoning. Contributed to the FareShare Gazette by Fatima; 31 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 16g Fat (84.5% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.

* Exported from MasterCook * Connie Zoria's Apricot Cuccidatti Recipe Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 3 cups flour 4 teaspoons baking powder 1/4 teaspoon salt 2/3 cups sugar 2/3 cups Crisco 2 eggs 1/3 tablespoon vanilla 1/2 cup evaporated milk Filling Grind together: 1 pound dried apricots 1 pound white (Calimyrna) figs 1/2 pound toasted almonds 1/2 pound toasted walnuts 1 jar orange marmalade -- (small jar) 1 cup honey 3 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/3 cup wine -- your favorite or vermouth Icing 1/2 box powdered sugar 1 teaspoon vanilla 1/4 cube butter or margarine -- melted 2 tablespoons milk Crust: Mix dry ingredients. Add shortening, beaten eggs, vanilla and milk. Mix well and roll into strips. Spread filling (recipe below) and cover like fig bars.

Bake at 350F. about 10 minutes until golden brown. Cool and frost with icing. Filling: Beat together until smooth. Add a few drops of food coloring, if desired. For a large family, triple the recipe. Source : Zoria Farms Reich http://www.zoria.com/recipe1.h tm Contributed to the FareShare Gazette by Fatima; 16 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 10g Fat (40.8% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Cookies And Cream Truffles Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely ground Oreo Cookies 12 tablespoons melted butter 6 ounces white chocolate -- broken into small pieces 5 egg yolks 1 1/4 cups confectioner's sugar 1 teaspoon vanilla extract ----------------------------------------------------------------- | WARNING: Pregnant or nursing women, young children or any with | | an immune deficiency should not eat foods made with raw eggs. | ----------------------------------------------------------------- Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside. Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside. In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick. With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm. Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo Cookies. Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper. Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month. Note : Home made truffles will keep in the refrigerator for about ten days and up to a month in the freezer. They taste best slightly chilled. There's nothing more decadent and indulgent than one of these truffles with a late night cup of coffee, tea, or hot chocolate. They also make wonderful home made gifts. Recipe courtesy www.blueberries.com Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 21 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 6g Fat (64.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 37mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Cornbread Casserole Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream style corn -- (16 oz) undrained 1 can kernel corn -- undrained 1/2 cup margarine 1/2 cup chopped onion 1 box jiffy cornbread mix 1 can green chilies -- optional [small can] 1/2 cup grated cheddar cheese -- optional Sauté the onion in margarine and mix all ingredients together. Pour into a casserole dish or 9 x 12 baking dish. Bake 350F. for 35 to 40 minutes. I served this with fried chicken and tossed salad dessert was apple cobbler. Recipe came from a friend at Xmas. Don't have a clue where she got it. Message From "Jan Toomey" <lovefd77@hotmail.com> to The TNT Recipes List. Yield : "9 by 13" dish" NOTES : Bobbie's Note: This was delicious. I served it at a Christmas party and it was all eaten and I was asked for the recipe. Contributed to the FareShare Gazette by Bobbie; 24 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 9g Fat (90.9% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 118mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 1/2 Fat.

* Exported from MasterCook * Cornmeal Loaf With Aubergine Sauce Recipe By :© 1995 Cole Group, Inc. Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Loaf: 2 tablespoons butter 2 1/2 cups water or vegetable broth 1 cup polenta or coarse cornmeal -- * see note 1 teaspoon kosher salt 1/2 cup grated Parmesan or Asiago cheese Aubergine Sauce: 1 pound eggplant -- cut into 1/2" cubes 3 teaspoons kosher salt 3 tablespoons olive oil 2 1/2 pounds tomatoes seeded and cut in half crosswise 1 red bell pepper -- cut into 1/2" cubes 1 green bell pepper 1 onion -- finely diced 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 drops red pepper sauce -- or to taste 14 black olives -- for garnish Butter an 8 by 8-inch baking pan with 1 tablespoon of the butter. Preheat oven to 375 degrees. In a 3-quart saucepan, bring the water or vegetable broth to a boil. Reduce to medium heat. Add polenta by the tablespoon while stirring constantly to prevent lumps from forming. Continue stirring while mixture cooks for 20 minutes. Add salt and remaining 1 tablespoon butter. Remove from heat and pour into prepared pan. Cover with plastic wrap and cool if not serving immediately. To prepare Aubergine Sauce, place in a colander and sprinkle with 2 teaspoons salt. Let rest 30 minutes with a plate or towel under colander to catch any drips. Rinse and pat dry. Heat 1 tablespoon of the oil in a large sauté pan. Cook one half of the eggplant, one layer at a time, over medium-high heat for 8 to 10 minutes. Remove with slotted spoon and reserve. Heat another tablespoon of oil and add remaining eggplant cubes. Cook until tender. Reserve with first half. In the same pan used for eggplant, heat last tablespoon of olive oil at a low temperature and add onion and bell peppers. Sauté onion and peppers for 10 minutes until onion is translucent. Add tomatoes, reserved eggplant, oregano, basil, 1 teaspoon salt, and red pepper sauce. Cook for 25 minutes over low heat. Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 15g Fat (44.2% calories from fat); 7g Protein; 35g Carbohydrate; 7g Dietary Fiber; 16mg Cholesterol; 1529mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : When ready to serve, sprinkle with grated cheese and heat in oven for 10 to 15 minutes. Slice polenta into 1/2-inch-thick by 4-inch-long strips. Place 3 slices on each dinner plate. Serve with Aubergine Sauce garnished with black olives. 1 Loaf Yield: 6 servings. Sauce Yield: 4 cups.

* Exported from MasterCook * Couscous with Figs and Toasted Pine Nuts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- divided 1 red onion --peeled and julienned 1/4 cup balsamic vinegar 2 cups water 1 teaspoon salt 1 package couscous -- (10-oz.) 5 ounces dried Mission figs -- stemmed and quartered 1/2 cup toasted pine nuts 3 tablespoons chopped fresh mint 3 tablespoons chopped fresh parsley 1/4 teaspoon ground black pepper Heat 2 tablespoons oil in a medium skillet over medium heat. Add onions and sauté, stirring often, until browned and caramelized, about 15 minutes. Reduce heat to low, add vinegar and stir until vinegar is absorbed; set aside. Bring water, salt and remaining oil to a boil in a medium saucepan. Add couscous, stir, cover and remove from heat. Let sit 5 minutes and then fluff with a fork. If serving warm, stir in onion, figs, pine nuts, mint, parsley and pepper and serve.

If serving cold, spread couscous in a shallow layer on a baking sheet until cool. Add remaining ingredients, mix well and chill. NOTE : Pine nuts are quickly and easily toasted in a dry skillet over medium heat. Toss frequently and watch carefully, they're done when fragrant and golden. Source : "Meals.com" NOTES : Couscous, figs and caramelized onions make a delectable side dish, served warm or at room temperature. Try it out for a special occasion or holiday. Contributed to the FareShare Gazette by Fatima; 18 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 7g Fat (36.6% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 363mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat.

* Exported from MasterCook * Creamed-Corn Corn Bread CL Recipe By :Cooking Light Serving Size : 9 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup skim milk 1/4 cup egg substitute 2 tablespoons vegetable oil 1 can cream-style corn -- (8 3/4-ounce) Vegetable cooking spray Combine first 5 ingredients in a bowl; make a well in center of mixture.

Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Place a 9-inch cast-iron skillet in a 450 degree F. oven for 5 minutes. Remove from oven; heavily coat skillet with cooking spray, and immediately spoon batter into skillet. Bake at 450 degrees F. for 27 minutes or until a wooden pick inserted in the center comes out clean. Copyright : "© Copyright Southern Progress Corporation, 2000. All rights reserved." Contributed to the FareShare Gazette by Fatima; 23 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 4g Fat (26.0% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Creamy Feta Spread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Garlic cloves -- chopped 6 ounces Cream cheese 6 ounces Feta cheese 1/4 cup Yoghurt 1/4 cup Parsley -- chopped, fresh 2 teaspoons Oregano -- dried 1/4 teaspoon Cayenne -- or hot sauce 1/4 cup Green olives --chopped Salt Pepper -- freshly ground ---------GARNISH --------- Dill sprigs In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olives and process everything together. Add olives combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Place in crock and garnish with dill.

Serve this Green-inspired spread with pita toasts or cold shrimp. For a pretty presentation, spread it onto leaves of radicchio or form thin slices of Prosciutto into cone shapes and fill them with the mixture. To use as a dip with vegetables, thin mixture with yoghurt.

The spread will keep refrigerated for 5 days. Source : "yumyum.com" Contributed to the FareShare Gazette by Fatima; 20 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 8g Fat (79.4% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 201mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.

* Exported from MasterCook * Crostini with Figs and Nuts Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package California dried figs -- (8-oz.) 3/4 cup chopped nuts -- very coarsely 1 carton soft cream cheese -- (12-oz.) 1 baguette Snip stems from figs and cut figs into small pieces. Toast nuts in 300F oven for 5 to 6 minutes, just until fragrant but not browned. Combine figs, nuts and cheese in food processor or mixer and process just until blended. Heat baguette (or similar loaf of bread) to freshen. Cut crosswise into small slices. Spread each slice with fig mixture. Garnish with small edible flowers or petals. Store in refrigerator. Serve at room temperature. Makes about 36 appetizers Source : "Fig Advisory Board" Yield : "2 cups spread" Contributed to the FareShare Gazette by Fatima; 18 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 6g Fat (34.4% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 231mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat.

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