Recipes Included On This Page Gail's Dipping Oil Gammon (Ham) Steaks With Feta Cheese, Apricot And Pine Nuts Garden of Eatin' Cake Garlic & Feta Cheese Dip LF Gorgonzola-Stuffed Figs Greek Rice with Feta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gail's Dipping Oil Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon crushed red pepper 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon dried basil 2 teaspoons parsley flakes 2 teaspoons granulated garlic 1 teaspoon kosher salt 1/2 cup extra virgin olive oil Combine all ingredients. Serve with bread for dipping. Yields 1/2 cup. MC format by Hallie. Contributed to the FareShare Gazette by Gail; 10 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gammon (Ham) Steaks With Feta Cheese, Apricot And Pine Nuts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams French feta cheese -- crumbled 50 grams ready to eat dried apricots -- -diced (2oz) 25 grams pine nuts -- toasted (1oz) 4 tablespoons Greek natural yogurt 1 medium egg -- beaten 1 tablespoon freshly chopped parsley salt and freshly ground black pepper 225 grams unsmoked prime gammon steaks -- (ham) Place the feta cheese into a small mixing bowl and beat in the remaining topping ingredients, adding seasoning. Snip on the diagonal at regular intervals with a pair of scissors the fat along the edge of the meat. This prevents the steak from curling on cooking. Grill the gammon steaks following instructions on the pack. Top each steak with the cheese mixture making sure it goes right to the edges and place under a moderate grill until cooked through, bubbling and golden brown. Source : NOTES : Serve with couscous or rice and a dressed tomato salad. Contributed to the FareShare Gazette by Fatima; 20 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 687 Calories; 49g Fat (63.6% calories from fat); 40g Protein; 23g Carbohydrate; 3g Dietary Fiber; 244mg Cholesterol; 2703mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Garden of Eatin' Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup molasses 1/2 cup butter -- softened 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground ginger 1/8 teaspoon salt 3 eggs 1/2 cup buttermilk 1/3 cup honey 1 cup raisins 1 cup chopped figs 1/2 cup chopped almonds 1/2 cup orange juice Preheat oven to 350F. Grease and flour a 13x9x2-inch baking pan. Combine molasses and butter in a large mixing bowl and beat on medium speed until thoroughly combined. Sift together flour, baking soda, cinnamon, cloves, ginger and salt in a small bowl. Beat eggs, buttermilk and honey in a small bowl until combined. Add dry ingredients alternately with egg mixture, ending with dry mixture. Mix on low speed after each addition. Stir in raisins, figs and almonds. Pour into prepared pan and gently drizzle orange juice over the top. Bake for 15 minutes. Cover loosely with aluminum foil and bake for 50 more minutes or until set. Cool on a wire rack. Source : "Meals.com" Contributed to the FareShare Gazette by Fatima; 19 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 12g Fat (33.2% calories from fat); 6g Protein; 50g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Garlic & Feta Cheese Dip LF Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces feta cheese -- crumbled (about 1cup) 4 ounces fat-free cream cheese -- softened 1/3 cup Hellmann's Low Fat Mayonnaise 1 garlic clove -- minced 1/4 teaspoon basil 1/4 teaspoon oregano 1/8 teaspoon dill weed 1/8 teaspoon thyme Assorted vegetables and low fat whole grain crackers In a food processor, combine feta, cream cheese, mayonnaise, garlic, basil, oregano, dill and thyme. Process until thoroughly mixed. Cover and chill until serving time. Serve with vegetable crudités and crackers. Per tablespoon: 24 calories; 1.2 g fat (0.7 g saturated fat; 45 percent calories from fat) Source : "Adapted from Better Homes & Gardens, January 1997." Yield : "1 1/2 cups" Contributed to the FareShare Gazette by Fatima; 22 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 2g Fat (54.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Gorgonzola-Stuffed Figs Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces California dried figs 12 ounces soft cream cheese 4 ounces Gorgonzola cheese -- or blue cheese 20 pecan halves Snip Stem From Figs. Heat Figs To Boiling In Light Syrup (One Cup Sugar To One Pint Water) To Cover And Allow To Stand Until Plumped And Cool. Snip Deep Crosses Into Each And Spread Out Until Almost Flat. Remove seeds, if desired. blend cheeses together in blender or food processor. With pastry tube or wet spoon, fill centers of figs with cheese mixture. Stand pecan half on end in center of each. chill and serve cold. Source : "Fig Advisory Board" Yield : "20 hors d'oeuvres" Contributed to the FareShare Gazette by Fatima; 19 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 6g Fat (77.8% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greek Rice with Feta Recipe By :Rancho La Puerta Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon olive oil 1 medium onion -- diced 3 garlic cloves -- sliced 1 cup brown rice 3 cups vegetable stock Salt 1 lemon -- juice and grated zest of 2 tablespoons crumbled feta cheese 1 scallion -- sliced 1 tablespoon chopped fresh cilantro 1. In a deep sauté pan or saucepan, heat the oil over medium heat and sauté the onion and garlic for 2 or 3 minutes. Add the rice and continue cooking, stirring, for 2 minutes, until coated with oil. Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt. 2. Cover and simmer over low heat for 25 to 30 minutes. Set aside, covered, to steam for 5 or 6 minutes. Uncover and test for doneness. If the liquid is not absorbed and the rice is tender, return the pan to the stove for a few minutes. 3. Add the feta, scallion and cilantro and stir gently just until mixed. Serve immediately. Contributed to the FareShare Gazette by Fatima; 22 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (15.6% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 638mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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