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FareShare Gazette Recipes -- January 2003 - M's
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* Exported from MasterCook *
Main-Dish Wheatberry Salad
Recipe By :Ashburys Aubergines
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup wheatberries*
1 can vegetable broth -- (14 1/2 ounces)
1 medium yellow pepper
1 small zucchini -- (about 8 ounces)
1 small eggplant -- (about 12 ounces)
8 ounces medium-size mushrooms
Olive oil
Salt
Dried thyme leaves
Coarsely ground black pepper
1 cup frozen peas -- thawed
1 small tomato -- cut
into 1/2-inch chunks
1. In large bowl, soak wheatberries overnight in 5 cups water.
2. Drain wheatberries. In 2-quart saucepan over high heat, heat
wheatberries, vegetable broth, and 13/4 cups water to boiling.
Reduce heat to low; cover and simmer 21/2 hours or until wheat-
berries are tender.
3. After wheatberries have cooked 1 1/2 hours, cut yellow pepper
into 1/4-inch-wide slices. Cut zucchini lengthwise in half, then
cut halves crosswise into 3/4-inch-thick chunks. Cut eggplant
lengthwise into quarters, then cut each quarter crosswise into
3/4-inch-wide slices. Cut each mushroom in half.
4. Preheat broiler if manufacturer directs. Spray rack in broiling
pan with nonstick cooking spray. In medium bowl, mix 1 tablespoon
olive oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon
black pepper; add yellow pepper, zucchini, and mushrooms, tossing
to coat. Arrange vegetables on rack in broiling pan. Place pan in
broiler 5 to 7 inches from source of heat; broil vegetables 10 to
15 minutes until tender and browned, stirring them occasionally and
removing them to large bowl as they are done. Keep vegetables warm.
5. In same medium bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt,
1/2 teaspoon thyme, and 1/4 teaspoon black pepper; add eggplant,
tossing to coat. Arrange eggplant on rack in broiling pan; broil
eggplant 10 to 15 minutes until tender and browned, stirring
occasionally. Remove to bowl with other vegetables.
6. About 5 minutes before end of wheatberry cooking time, add thawed
peas to heat through. Drain any liquid from wheatberry mixture. Add
wheatberries and tomato chunks to bowl with vegetables; toss to mix
well.
*Wheatberries, also known as whole-grain wheat, can be found in health
food stores or in some supermarkets.
Source : Ashburys Aubergines
Contributed to the FareShare Gazette by Fatima; 13 January 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 2g Fat (10.6%
calories from fat); 6g Protein; 23g Carbohydrate; 7g Dietary Fiber;
1mg Cholesterol; 455mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2
Vegetable; 0 Fat.
* Exported from MasterCook *
Mangoes - Information
Recipe By :Gannett News Service
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
See Text Below:
Mangoes may well be mankind's most ancient cultivated fruit. Born a
the foot of the Himalayas, mangoes have been grown in Southeast Asia
for almost 6,000 years and are a staple in the diet of more than
half the world, behind only bananas and coconuts.
Mangoes are available almost year-round; domestic supplies from
Florida are followed by shipments from other countries like Mexico.
They vary in shape (oval, almost round and kidney shaped), size (3
to 10 inches long, 10 ounce to 3 pounds) and color (green-yellow to
dark green with full blush of reddish-purple), all depending on
varieties. The skin is leathery the most juicy flesh inside is
yellow to deep reddish-orange and clings to the large stone inside
like a peach. The flavor is peach-like, with a hint of pineapple
and the fragrance is delicately floral.
Mangoes ripe like other tree fruit, at room temperature, and are
ready to eat in a few days when fruit yields to gentle pressure
when cradled in the palm of the hand. Ripe mangoes also produce a
rich, aromatic, fruity scent. Ripened fruit can be refrigerated
whole (they will keep for several days) or prepared for serving.
Mangoes are excellent in salads and desserts; they do not turn
brown after being sliced or cubed, so can easily be prepared
ahead of time.
To eat mangoes: Score the skin from the narrow end in long strokes
with a sharp knife, then peel like a banana and eat it out of hand,
keeping aware of the stone inside.
To slice or cube mangoes: Cut it in three sections by setting the
mango, stem side up, on the counter with the narrow side facing you.
Make a vertical slice about 1/2 inch to the right of the stem so it
barely clears the long flat narrow stone that runs almost the length
of the fruit. Do the same on the other side. Peel the skin from the
seed section. Then cut flesh from the seed.
To dice: With a small knife, score the flesh in each half in squares
of desired size, cutting to, but not through the skin. Press the
center of the skin so the cut side pops outward (hand grenade-like)
and slice the cubes from the skin.
Mangoes are a fine source of vitamin A and C and potassium. They are
low in sodium; high in fiber. One medium fruit contains about 133
calories. One medium mango, peeled and pitted, yields approximately
2 cups of fruit (figure 1 cup per pound).
Source : "Lansing State Journal, April 11, 1994"
S(Mastercook formatting by): "bobbi744@attbi.com"
Contributed to the FareShare Gazette by Bobbie; 25 January 2003.
www.fareshare.net
---> Comment from Hallie.
I, too, love mangoes. Here is a little more, hopefully also
interesting, information from my botanical reference
book "In Gardens of Hawaii" by Mary C. Neal.
"The mango family includes about 65 genera and 500 species of trees
and shrubs, chiefly from the tropics, among them ornamentals, fruit
and nut trees, some, as poison ivy, with a poisonous volatile oil,
some with bark yielding lacquer and resin, a few with timber of
commercial importance."
This probably explains why it is a good idea to wash a mango well
before peeling it. In fact, some people should even take the
precaution of wearing protective gloves if they prove particularly
sensitive to the chemicals contained in the skin.
By the way, you may also be interested to know that cashews and
pistachios are members of the same family.
A little folklore from the same book:
"According to Hindu legend the daughter of the sun was fleeing from
an enchantress. To escape, the maiden threw herself into a pond and
was transformed into a yellow lotus. A king saw the flower and
longed to possess it but the enchantress reduced it to ashes, from
which sprang a mango tree. When the ripe fruit fell, the daughter of
the sun emerged from it and the king was amazed to find that she was
his wife restored to him."
Contributed to the FareShare Gazette by Hallie; 25 January 2003.
www.fareshare.net
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* Exported from MasterCook *
Marinated Citrus Olives
Recipe By :"Finger Food No. 2", The Australian Women's Weekly
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
600 grams Kalamata olives -- drained
1 1/2 cups olive oil -- (375ml)
1/4 cup fresh orange juice -- (60ml)
1/4 cup fresh lemon juice -- (60ml)
2 tablespoons chopped fresh dill
1 tablespoon black peppercorns
3 strips orange rind
3 strips lemon rind
Place olives into sterilized jar (1 litre/ 4 cup capacity). Gently
heat oil and juices in pan until warm, add dill, peppercorns and
rinds. Pour enough oil mixture into jar to cover olives completely;
seal while hot.
Marinated olives are delicious on their own or as part of an antipasto
platter, and will generally keep refrigerated for up to 6 months. To
successfully store the olives, it is important to sterilize the
storage jar first by rinsing with boiling water and placing the jar in
a warm oven until it is completely dry.
Contributed to the FareShare Gazette by Natalia; 1 January 2003.
www.fareshare.net
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* Exported from MasterCook *
Meatballs, Sour Cream And Noodles
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meatballs:
2 pounds ground chuck
1 cup rolled oats
1/2 cup milk
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon basil
2 eggs
Sauce:
21 ounces beef broth -- (two 10 1/2-oz cans)
1 teaspoon paprika
1/2 cup flour
1 teaspoon salt -- or more to taste
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup sour cream
Combine meatball ingredients, mix well and shape into 2-inch balls.
Place on cookie sheets and bake about 30 minutes at 375 degrees F.
Meanwhile combine all sauce ingredients except sour cream. Thicken
over medium heat on stove stirring constantly.
Add sour cream and pour over cooked meatballs in large casserole
dish. Return to oven while preparing noodles.
Serve over hot buttered noodles.
Noodles : Boil 16 ounces dry noodles in water until done. Drain; mix
with 1/4 cup butter and 2 tablespoons poppy seeds.
Variation : For a quick alternate sauce, use 2 or 3 cans cream of
mushrooms; salt and pepper to taste.
Contributed to the FareShare Gazette by Laurie; 8 January 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 21g Fat (61.0%
calories from fat); 19g Protein; 11g Carbohydrate; 1g Dietary Fiber;
98mg Cholesterol; 877mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2
Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Mexican Beef Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 large onion -- chopped
1/4 teaspoon garlic powder
10 3/4 ounces tomato soup -- condensed
10 3/4 ounces beef broth -- condensed
1 cup water
2 tablespoons chili powder
3 medium potatoes -- cut into cubes
1 16 ounces whole kernel corn
1 cup shredded cheddar cheese
Cook beef, onion and garlic in skillet until browned.
Pour off fat.
Add soup, broth, water chili powder and potatoes. Heat to a boil.
Cover and cook over low heat 15 minutes or until potatoes are
tender. Add corn and heat through. Top with cheese.
Contributed to the FareShare Gazette by Jenn; 17 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 469 Calories; 31g Fat (59.1%
calories from fat); 29g Protein; 18g Carbohydrate; 2g Dietary Fiber;
105mg Cholesterol; 635mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean
Meat; 1/2 Vegetable; 4 Fat.
* Exported from MasterCook *
Mexican Style Beef Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Combine in large saucepan:
1 1/2 pounds stew beef -- cubed
1 large onion -- sliced
[I used red]
1 garlic clove -- minced
4 tablespoons olive oil
3 tablespoons wine vinegar
1/2 cup tomato sauce
1 cup red wine
1 bay leaf
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
7 ounces green chili salsa -- chile verde salsa
Bring to a boil, reduce heat and cook 3 hours or so 'til meat is very
tender and falls apart. Serve with rice or beer rice**. Would also be
delicious wrapped in a tortilla. We served it with cornbread as well.
** Beer Rice
Lightly brown 1 cup long grain white rice in 2 tablespoon oil. Add 1
(10 1/2-ounce) can condensed onion (i.e. French onion) soup and 1 soup
can beer to rice. Bring to boil, reduce heat and simmer, covered, 20-
25 minutes, or until all liquid is absorbed.
Contributed to the FareShare Gazette by Laurie; 19 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 186 Calories; 14g Fat (79.8%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 491mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable;
2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Montana Winter Salad
Recipe By :Bite of Bauer
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups broccoli -- (750 mL)
6 cups cauliflower -- (1.5 L)
1 package frozen peas
3 stalks celery -- chopped
[3 to 4 stalks]
5 slices bacon -- fried
and chopped
1/2 cup peanuts -- (125 mL)
**Dressing**
1 1/2 cups mayonnaise -- (375 mL)
1/4 cup sugar -- (50 mL)
1/2 cup grated parmesan cheese -- (125 mL)
2 tablespoons lemon juice -- (30 mL)
1 dash salt
Break the broccoli and cauliflower into small pieces.
Combine the vegetables, bacon and peanuts in a large bowl.
Toss with the dressing.
Contributed by Camille Winter to the Bite of Bauer recipe
collection; no date.
This cookbook was created by the Bauer Activities Recreational
Committee (BARC) as a fundraiser to help feed families needing
assistance through Northwest Harvest, Seattle, Washington.
MC format and metric conversion by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 3 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 302 Calories; 29g Fat (80.1%
calories from fat); 6g Protein; 10g Carbohydrate; 3g Dietary Fiber;
14mg Cholesterol; 319mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Moroccan BBQ sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon ground cumin
1/2 teaspoon salt
1 pinch ground black pepper -- (large pinch)
1 tablespoon paprika
3 tablespoons minced fresh coriander
1/2 teaspoon dried oregano
1/2 teaspoon ginger powder
Mix well and let sit 20 minutes before using.
Baste over your favorite combinations while grilling.
Source : "Toptastes.com"
Contributed to the FareShare Gazette by Fatima; 16 January 2003.
www.fareshare.net
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* Exported from MasterCook *
Moroccan Carrot Salad (Spicy!)
Recipe By :Malak Badaa
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound baby carrots
1/2 teaspoon paprika
1 teaspoon chopped garlic
2 teaspoon Moroccan hot sauce -- (Charmoulla Du
Maroc)
2 teaspoon lemon juice
2 tablespoon olive oil -- (extra virgin)
Salt and pepper to taste
In medium pot, cook the carrots for 7 to 10 minutes. Drain the water,
add the ingredients and stir for about 5 minutes on very low heat.
Source : "www.moroccanhotsauce.com"
Contributed to the FareShare Gazette by Fatima; 16 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 105 Calories; 7g Fat (60.5%
calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.
* Exported from MasterCook *
Moroccan Eggplant Salad (Spicy!)
Recipe By :Malak Badaa
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
1 medium tomato -- peeled and diced
1 teaspoon chopped garlic
2 teaspoon Moroccan hot sauce -- (Charmoulla Du
Maroc)
1/2 teaspoon paprika
2 teaspoon lemon juice
2 tablespoon olive oil -- (extra virgin)
Salt to taste
Peel eggplant and dice to medium pieces. In medium pot, boil the
eggplant for 10 minutes. Drain and let them cool for few minutes.
Smash them with a fork, add ingredients and cook on very low heat
10 to 15 minutes, stirring occasionally.
Serve cold or room temperature with bread or tortilla chips.
Source : "www.moroccanhotsauce.com"
Contributed to the FareShare Gazette by Fatima; 19 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 98 Calories; 7g Fat (60.3%
calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
* Exported from MasterCook *
Moroccan Grilling Blend with Honey
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons dried ground orange peel
or zest of 3 oranges grated fine
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed hot chilies
[may use paprika for milder flavor]
1 tablespoon coarse ground black pepper
1 tablespoon dried oregano
1/2 tablespoon turmeric
1/2 tablespoon ground cinnamon
1/2 tablespoon sea salt
1/2 tablespoon honey
Use fresh orange peel only if you are going to use up all your spice
blend on a big batch of protein.
Rub the ingredients together except the honey.
Work each 2 tablespoons of spice mix into 1/2 tablespoon of honey.
Rub into tofu, chicken, fish or lamb.
Source : "Toptastes.com"
Yield : "3/4 cup"
Contributed to the FareShare Gazette by Fatima; 19 January 2003.
www.fareshare.net
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* Exported from MasterCook *
Mrs. Gobble-Good's Golden Brown Pie - Vegan
Recipe By :A Poultryless "Poultry" Potpourri by Karen Davis
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup lentils
8 cups water
2 carrots -- sliced (2 to 3)
2 celery stalks -- diced
1 medium onion -- diced
2 packets vegetable bouillon
3 potatoes -- (3 to 4)
peeled and diced
1/2 teaspoon sage
1 1/2 teaspoons salt
[or less if bouillon has salt]
1 tablespoon fresh parsley
3 tablespoons margarine
3 tablespoons flour
Pie Crust Topping:
1 1/4 cups whole-wheat flour
1/2 teaspoon salt
1/2 stick margarine -- (3 tablespoons)
1/4 cup cold water
Preheat oven to 350F.
Cook lentils in 2 cups water on medium until tender, adding more
water if necessary. Put prepared vegetables in a large saucepan
with 6 cups water plus bouillon. Bring to a boil and cook for 10
minutes. Add potatoes to cooking vegetables. Cook all vegetables
for 20 minutes.
To make roux, melt margarine in a frying pan, add flour and 1 cup
water from cooking vegetables. Drain vegetables and add to roux with
seasonings. Stir well. If mixture is too thick, add more water from
the cooked vegetables. When baking, this tends to thicken up quite a
bit, so add plenty of liquid. Place in a casserole pan. Cover with
pie crust topping and bake until brown, about 1 hour.
Crust : Mix flour, salt and margarine. When well mixed, add water.
Mix into a ball and roll out to desired thickness.
Contributed to the FareShare Gazette by Fatima; 25 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 268 Calories; 11g Fat (34.3%
calories from fat); 9g Protein; 37g Carbohydrate; 9g Dietary Fiber;
0mg Cholesterol; 678mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 Fat.
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