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FareShare Gazette Recipes -- December 2002 - M's
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* Exported from MasterCook *
Marinated Eggplant (Marinata Melitzanes)
Recipe By :George J. Gekas
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant -- firm (1 lb.)
1 cup cumin dressing -- (recipe below)
1 large tomato -- peeled and diced
1 large onion -- chopped fine
1/2 cup finely minced parsley
CUMIN DRESSING
1/2 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup water
2 tablespoons canola oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon sugar
Peel eggplant slice in 1/4-inch slices. Spread eggplant slices in a
glass baking dish, sprinkling both sides with salt. Cover and allow
to stand for 45 minutes. Pour off liquid; rinse eggplant well and
pat dry. Put eggplant in a steamer and steam until just tender.
Do not over cook.
Put steamed eggplant back in the glass baking dish and pour cumin
dressing over it. Allow eggplant to cool to room temperature.
Cover and refrigerate for 2 hours.
One hour before serving, add tomatoes and onion. Sprinkle parsley
over entire dish.
CUMIN DRESSING:
Dissolve salt in the vinegar. Add all other ingredients and mix well.
Refrigerate in a jar with a tight fitting lid. Mix well before using.
Source : "OPAA! Greek Cooking Detroit Style, Bonus Books, Chicago, 1993"
Copyright : "1993 by Bonus Books"
Yield : "3 cups"
NOTES : Dish can be served as an appetizer, salad or side dish.
Contributed to the FareShare Gazette by Fatima; 12 December 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 86 Calories; 5g Fat (47.1% calories
from fat); 1g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
215mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Fruit; 1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Marinated Shrimp Special (Marinata Gharithes)
Recipe By :George J. Gekas
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds large shrimp -- cooked
shelled and deveined
1 pint Miracle Whip® salad dressing
2 red onions -- thinly sliced
1/3 cup lemon juice -- fresh
1 1/2 tablespoons sugar
1 tablespoon sugar
Combine all ingredients and mix well.
Chill overnight before serving.
Accompany with toast points or crackers
Source : "OPAA! Greek Cooking Detroit Style, Bonus Books, Chicago, 1993"
Copyright : "1993 by Bonus Books"
NOTES : From the kitchen of Emily Gyann.
Contributed to the FareShare Gazette by Fatima; 12 December 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 57 Calories; 1g Fat (13.0% calories
from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 69mg
Cholesterol; 68mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 0 Other Carbohydrates.
* Exported from MasterCook *
Martha's Fruit Mold
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Mandarin oranges
2 stalks celery -- diced finely
1/2 cup pecan pieces
1 large Bartlett pear -- diced
[a big juicy pear]
1 red apple -- (also diced)
1/2 can cranberry sauce
1 small watermelon Jello -- (small pkg)
Spray the bundt pan with olive oil or coat lightly with an oil and
lay the mandarin orange sections in each 'scallop'. Top with the
celery, pecan, pear and apple.
Slice the cranberry sauce into half-moon shapes and coat the top
with these. Also place one half moon in each of the larger 'scallops'
along the Bundt pan sides. (At unmolding, these will fall out and
look like the fruit mold is resting on them, looks nice.)
Prepare the watermelon Jello as per directions. (Blend with 1 cup
boiling water, add 1 cup cold water and pour over the fruit.) Chill
several hours until set.
I don't like canned cranberry jelly (sauce), and hate to make them
from raw cranberries. The watermelon was just sharp enough to
mute the taste of the cranberries. You could add a lot more
ingredients and make a larger fruit mold, but I was unsure how it
was going to taste, as well as what it was going to do on
unmolding. But it turned out nice and very colorful!
Contributed to the FareShare Gazette by Martha; 2 December 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 116 Calories; 4g Fat (27.9% calories
from fat); 1g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Matar Paneer (Vegan)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 brick reduced fat White Wave tofu
1 onion -- sliced thin
1 teaspoon pressed garlic
1 cup water
1 teaspoon ginger
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon clove
1/4 teaspoon methi (fenugreek)
1 teaspoon salt
2 teaspoons flour
[chickpea flour, besan]
1 package frozen green peas
1 cup ground tomatoes
or tomato puree
1 lemon -- juice only
Cut 1 brick tofu into cubes and bake in 300 degree F. oven while you
prepare sauce.
Sauté thinly sliced onions in your favorite medium saucepan until
browned. Add 1 teaspoon pressed garlic. Stir until distributed and then
add water. Add 1 teaspoon ginger, 1 tablespoon cumin, 1 tablespoon
coriander, 1/2 teaspoon clove, 1/4 teaspoon methi (fenugreek),
1 teaspoon salt, to onion/garlic at last minute of sauté.
Mix 2 teaspoons gram flour (chickpea flour, besan) with enough water to
make a thin, smooth paste. Dribble in the chickpea flour mixture, while
stirring. The sauce will thicken.
Add a family size package of frozen green peas to the sauce and cook
until hot again.
Add 1 cup of ground tomatoes or tomato puree and juice of one lemon;
stir, adjust seasonings. Add tofu and simmer until it absorbs some of the
seasonings. Add more water if necessary.
Serve with rice.
Cuisine : "Indian"
Source : "Posted by cgibas@cysteine.ncsa.uiuc. edu (Cynthia Gibas) to the
Fatfree Digest [Volume 16 Issue 7] Mar. 11, 1995."
Copyright : "FATFREE Recipe collections copyrighted by Michelle Dick 1995."
NOTES : Paneer is soft white 'farmer' cheese that is commonly used in
India. I substituted reduced-fat White Wave tofu, and it takes the
place of paneer very well. This takes about 1/2 hour to make.
Contributed to the FareShare Gazette by Fatima; 12 December 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 69 Calories; 2g Fat (28.8% calories
from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
409mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Mediterranean Relish
Recipe By :Bon Appetit, October 1997
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
1 cup crushed tomatoes with puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained sun-dried
tomatoes
1/4 cup pitted green olives -- (10)
1/4 cup packed fresh basil leaves
4 large artichoke hearts -- drained
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts -- toasted
Sauté onion in oil about 3 minutes, until just beginning to soften.
Add garlic and sauté 30 seconds.
Stir in canned tomatoes and lemon juice and simmer.
Remove from heat.
Finely chop remaining ingredients in food processor.
Stir in tomato mixture and season with salt and pepper.
Serve with vegetables or crackers.
Source : "http://www.righto.com /recipes/relish.html"
Copyright : "Copyright 1998 Ken Shirriff"
Per Serving (excluding unknown items): 157 Calories; 9g Fat (51.2%
calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 10mg Sodium. Exchanges: 3 Vegetable; 0 Fruit; 2 Fat.
Contributed to the FareShare Gazette by Fatima; 27 December 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 54 Calories; 2g Fat (33.8% calories
from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Fruit; 1/2 Fat.
* Exported from MasterCook *
Mediterranean Salsa
Recipe By :Whole Foods Market
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can diced tomatoes -- (14 oz)
6 ounces Kalamata olives -- pitted and diced
2 green onions -- thinly sliced
[tops only]
3 tablespoons chopped fresh basil
1 tablespoon lime juice -- freshly squeezed
1/2 teaspoon dry whole oregano
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese -- crumbled
Drain tomatoes well and chop to a 1/4-inch dice. Combine all ingredients
except feta. Gently stir in feta cheese. Serve with hearth-baked bread.
Source : "www.wholefoodsmarket.co m/recipes"
Copyright : "Copyright 2000. Whole Foods Market, Inc."
Yield : "2 cups"
Contributed to the FareShare Gazette by Fatima; 22 December 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 101 Calories; 9g Fat (76.9% calories
from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 13mg
Cholesterol; 500mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
* Exported from MasterCook *
Middle Eastern Fig Jam
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds dried figs -- Turkish sun-dried
if possible
1 1/2 pounds sugar
25 ounces water
1/2 lemon -- juice of
1 teaspoon ground aniseed
3 tablespoons pine nuts
1/4 pound walnuts -- chopped
1/4 teaspoon pulverized mastic*
Chop the figs roughly. Boil sugar and water with the lemon juice for a
few minutes, then add the figs and simmer gently until they are soft
and impregnated with the syrup, which should have thickened enough to
coat the back of a spoon.
Stir constantly to avoid burning. Add the aniseed, pine nuts and
walnuts. Simmer gently, stirring for a few minutes longer. Remove from
the heat and stir the mastic in very thoroughly. (To be properly
pulverized, it must have been pounded with sugar.) Pour into clean,
hot glass jars and seal as usual.
* Mastic is the resinous gum of Pistacia lentiscus and is sold in
Greek and Oriental stores.
Source : "Recipe Goldmine Recipes"
Contributed to the FareShare Gazette by Fatima; 19 December 2002.
www.fareshare.net
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* Exported from MasterCook *
Mild Feta Cheese
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon milk
1/4 cup cheese culture
or buttermilk
1/2 teaspoon liquid rennet
1/4 cup cool water
Coarse salt
Warm milk to 86 degrees F and stir in cheese culture or buttermilk.
Set one hour to ripen. Mix rennet into cool water and stir into milk.
Cover and allow to set another hour to coagulate. Cut curds into
1/2-inch cubes and allow to rest five minutes. Stir gently for 15
minutes, keeping the curds at 86 degrees F.
Pour curds into a cheesecloth-lined colander, tie the bag of curds and
hang to drain for four to six hours. Slice the cheese ball in half and
lay the slabs of cheese into a dish that can be covered. Sprinkle all
the surfaces with coarse salt, cover and allow to set at room
temperature for 24 hours.
After 24 hours, salt all the surfaces with more coarse salt and let it
rest for two hours. Place the cheese in a covered dish and refrigerate
for five to seven days. Use within two weeks or freeze for future use.
The cheese will keep at room temperature for months if marinated in oil.
MARINATED FETA CHEESE
Mild feta cheese (stronger cheese may be used)
Jars with lids
Olive, canola or soybean oil
Your choice of herbs (use aromatic herbs for best flavor)
Cut or break the cheese into smaller pieces, about 1 to 1 1/2 inches.
Use a clean jar that has a tight-fitting lid. Layer the herbs first,
then the cheese. Repeat until the jar is full. Leave abut 1/2 inch of
space at the top. Pour oil over the cheese and herbs, filling the jar
until the mixture is completely covered with oil.
Place the marinated feta on a cupboard or shelf. Refrigeration is not
necessary as long as the cheese is completely covered with oil. Air
won't be able to get in, and the cheese won't mold. Enjoy it straight
out of the jar or crumble into your favorite salad. The cheese gets
better with age.
Some herbs to consider are rosemary, thyme, bay leaves, marjoram, sun-
dried tomatoes, garlic cloves, dried hot peppers, peppercorns, basil,
oregano or onions. My personal favorite combination is rosemary, basil
and garlic.
Source : "Countrysidemag.com"
Contributed to the FareShare Gazette by Fatima; 17 December 2002.
www.fareshare.net
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