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FareShare Gazette Recipes -- February 2003 - C's
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* Exported from MasterCook *
Candy-Kissed Twists
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag small pretzels -- (twisted)
13 ounces HERSHEY'S KISSES milk chocolates
10 ounces HERSHEY'S Holiday Bits
Heat oven to 350F.
Unwrap HERSHEY'S KISSES milk chocolates.
Place pretzels on a nonstick cookie sheet.
Place 1 unwrapped HERSHEY'S KISSES milk chocolate on top of each
pretzel.
Bake 5 minutes or until the chocolate is soft, but NOT melting.
Remove from oven and gently press HERSHEY'S Holiday Bits on top of the
soft HERSHEY'S KISSES milk chocolate.
Cool and serve.
Contributed to the FareShare Gazette by Kathy; 15 February 2003.
www.fareshare.net
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* Exported from MasterCook *
Champagne Apricot Creams
Recipe By :Candy Time Brochure
Serving Size : 40 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces dried apricots -- diced
1 cup brut champagne
1/2 cup butter -- softened
2 1/4 cups confectioner's sugar -- sifted
12 ounces semisweet chocolate squares
2 ounces white baking chocolate -- for garnish
Place apricots and champagne in a small bowl; let stand for one hour.
Reserving 3 tablespoons champagne, drain apricots.
Beat butter, sugar and reserved champagne until fluffy. Fold in
apricots. Transfer mixture to a small bowl; cover and chill overnight.
Form chilled mixture into 1 inch balls; place on a waxed paper-lined
baking sheet. Cover and refrigerate until firm.
Stirring constantly, melt semisweet chocolate in small saucepan over
Low heat. Remove from heat. Keeping remaining candies refrigerated
while working; dip candies 4-5 at a time, in chocolate. Return dipped
candies to baking sheet and refrigerate until chocolate hardens.
Stirring constantly, melt white chocolate in a small saucepan over Low
heat. Spoon white chocolate into a pastry bag fitted with a small
round tip. Pipe decorative lines on tops of candies. Cover and store
in a cool place (do not refrigerate).
Makes about 40 candies.
Source : "Candy Time Brochure"
S(MC formatting by): "bobbi744@attbi.com"
Copyright : "(c) 1993 Leisure Arts"
Yield : "40 candies"
Contributed to the FareShare Gazette by Bobbie; 12 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 97 Calories; 5g Fat (41.7% calories
from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol;
25mg Sodium. Exchanges: 0 Fruit; 1 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Chicken Dog
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups milk -- scalded
2 tablespoons butter
2 cups soft bread crumbs
2 cups chopped cooked white chicken meat
2 eggs -- lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh tarragon
1 tablespoon grated onion
Salt and pepper to taste
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup chicken stock
1/2 cup sour cream
Heat oven to 375F.
Pour scalded milk into a large bowl. Add 5 tablespoons butter; let
melt. Add bread crumbs, chicken meat, eggs, parsley, tarragon, onion,
1/2 teaspoon salt, 1/4 teaspoon pepper. Mix thoroughly. Pat mixture
into a buttered loaf pan. Place the the loaf pan in a roasting pan;
pour boiling water around the pan to come 1/2 half way up the pan.
Bake 1 hour.
Carefully pour off the juices; reserve. Un-mold chicken loaf onto a
platter. Keep warm. Remove excess fat from meat juices.
Melt 2 tablespoons butter in a medium saucepan over medium-low heat.
Stir in flower; cook, stirring constantly, 2 minutes. Add meat juices,
1/2 cup milk, and the chicken stock. Simmer until slightly thickened.
Remove from heat; stir in sour cream and salt and pepper to taste.
Serve with the chicken loaf.
"An old North West Arkansas Recipe"
This is a Bert Green version of a Sunday dish I grew up with in N/W
Arkansas in the 30s. There were no fresh herbs back then.
Why the name? Don't know. Maybe because the chicken was put on in the
morning before church. The women folk did all the work. If the men
folk didn't get to the table when called....maybe the dogs ate right well
that day...
Bert Green's book "Honest American Fare."
Contributed to the FareShare Gazette by Jim; 20 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 149 Calories; 9g Fat (57.2% calories
from fat); 5g Protein; 11g Carbohydrate; trace Dietary Fiber; 69mg
Cholesterol; 276mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Chicken Pot Pie ala Art
Recipe By :Art Guyer
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken and Broth:
3 pounds chicken [or more depending on what you use]
water for cooking chicken
3 large carrots -- sliced
1 large sweet onion -- chopped
1 tablespoon garlic -- minced
3 ribs celery -- chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetables:
1 can corn -- drained
1 can white potatoes -- cut
into 1/2-inch cubes
1 can green peas -- drained
1 can green beans -- drained
1 can mushrooms -- sliced
[small can]
2 large carrots -- peeled and diced
1 medium sweet onion -- peeled and diced
2 ribs celery -- chopped
1 teaspoon butter or margarine
Gravy:
4 ounces butter
6 tablespoons flour
1 quart chicken stock -- plus some extra
to add if it gets too thick
1 can condensed mushroom soup -- or other kind
1/4 teaspoon celery seed
Salt and pepper to taste
Crust:
2 cans crescent roll dough -- (large cans)
1 tablespoon butter -- melted
Preheat oven to 375F.
1. Chicken and Broth:
Cook chicken (whole, pieces, and/or trimmings) in enough water to
cover by about 2 inches. When beginning to boil, reduce heat and add
carrots, onions, garlic and celery. Cook for several hours, adding
more water as necessary. About a half hour before finished, add
oregano, basil, salt and pepper to taste.
When done, strain chicken and vegetables from stock. Set stock aside,
discard vegetables and place chicken on a platter to cool slightly.
When chicken has cooled sufficiently, remove it from the bones, skin,
fat, etc. and reserve the chicken. If necessary cut chicken into bite-
sized pieces.
This can be done 1 or 2 days in advance.
2. Vegetables:
Use canned or fresh vegetables. Fresh vegetables should be sautéed
slightly in butter so they will finish cooking during the baking. Set
aside for final preparation.
3. Gravy:
Using the same pan in which you sautéed the fresh vegetables, add
butter and flour to make a roux. Stir while cooking over medium heat.
Cook for a couple of minutes until it browns slightly. Add the chicken
stock. Cook over low to medium heat for a couple of minutes until the
gravy thickens. Add a can of Creme of Mushroom, Cream of Chicken, or
Cream of Celery condensed soup to the gravy and cook until it has
combined with the stock gravy. Add more if necessary. Season with
celery seed, salt and pepper to taste. If you like, prepare extra
gravy to serve at the table.
4. Crust and Final Preparation:
Remove crescent roll dough from cans without separating the triangles.
You should have three rectangles of dough. Roll out slightly and line
the bottom and sides of a 9- x 13-inch deep baking dish, or use two
smaller baking dishes.
Spoon vegetables into the bottom of the dish; add a layer of chicken,
then repeat layers one time. About 3 cups of chicken is needed. Ladle
gravy over the chicken and vegetables. Remaining dough should be
rolled out slightly and layered on top of the chicken and gravy
mixture. Seal the edges and cut 3 or 4 slits into the top of the dough.
Bake for about 60 minutes until crust is brown and pie is hot through.
About 10 minutes before done, brush the crust lightly with melted
butter. If crust edge begins to brown too quickly, cover edges with
foil.
Remaining chicken and/or broth can be packaged and frozen for addition
meals.
Notes :
This turned out wonderful. I made two smaller baking dishes and will
freeze one of them.
You can see the results of my efforts on this dish at
http://www.fareshare.net/potpie.html
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 5 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 490 Calories; 33g Fat (61.6% calories
from fat); 25g Protein; 21g Carbohydrate; 4g Dietary Fiber; 148mg
Cholesterol; 1472mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat;
1 1/2 Vegetable; 4 1/2 Fat.
* Exported from MasterCook *
Chocolate Carmel Walnut Fudge
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces semisweet chocolate pieces -- (2 12-oz. bags)
14 ounces Eagle Brand Sweetened Condensed Milk -- (not
evaporated)[1 can]
1 Dash salt
1 cup chopped walnuts -- (I use macadamia's)
1/2 cup caramel ice cream topping
1 1/2 teaspoons vanilla extract
In saucepan, over low heat, melt chocolate pieces with sweetened
condensed milk and salt.
Remove from heat; stir in walnuts, caramel topping and vanilla.
Spread evenly into foil lined 8- or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off foil and cut into squares.
Makes about 2 pounds.
Contributed to the FareShare Gazette by Kathy; 22 February 2003.
www.fareshare.net
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* Exported from MasterCook *
Chocolate Nut Fudge
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 grams plain chocolate -- chopped (2 oz)
175 grams soft cheese -- (6 oz)
15 milliliters single cream -- (1 tablespoon)
675 grams icing sugar -- sieved (1.5 lb)
100 grams nuts -- chopped (4 oz)
A few drops of vanilla essence
Oil a tin approximately 17.5cm / 7-inch square.
Melt the chocolate in a bowl placed over a pan of hot water.
Beat the cheese with the cream until smooth.
Work the icing sugar into the cream and cheese mixture, then beat in
the chocolate. Stir in the nuts and vanilla essence, then pour into
the tin. Press down firmly, cove and chill until almost set.
Mark into squares with a sharp knife and chill for several hours.
Keep in an airtight container in the refrigerator for up to 3 days.
Makes 750 grams (about 1 2/3 pounds).
Contributed to the FareShare Gazette by Lyn; 25 February 2003.
www.fareshare.net
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* Exported from MasterCook *
Connie's Caramel
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light corn syrup
3 cups whipping cream
3 cups chopped pecans
1 teaspoon vanilla
Combine sugar, syrup and 1 cup whipping cream in a heavy dutch oven (I
use my four-quart pressure cooker).
Cook over medium heat until mixture reaches 230 degrees F.
Stir in 1 cup whipping cream, cook stirring constantly until mixture
again reaches 230 degrees F.
Stir in remaining 1 cup whipping cream and continue cooking, stirring
constantly until mixture reaches 240 degrees F.
Remove from heat, add pecans and vanilla.
Pour into buttered 9x13-inch pan.
After cooling, cut into strips and wrap in waxed paper of plastic wrap.
Contributed to the FareShare Gazette by Connie; 18 February 2003.
www.fareshare.net
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* Exported from MasterCook *
Couscous Salad with Orange Balsamic Dressing
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups Water
20 ounces Couscous -- (two 10-oz. boxes)
1 cup Dried Cranberries
1 1/2 cups Diced Drained Roasted Red Peppers
15 1/2 ounces Chick Peas -- rinsed and drained
(1 can)
1 cup Chopped Pitted Kalamata Olives
1 Bunch Green Onions -- chopped
1/2 cup Chopped Fresh Cilantro
Dressing:
1/4 cup Orange Juice
3 tablespoons Balsamic Vinegar
3 tablespoons Freshly Grated Orange Peel
1 tablespoon Ground Cumin
1/2 cup Extra Virgin Olive Oil
Mixed Field Greens
For the Salad:
Bring 4 1/2 cups water to a boil in a large pot. Add the couscous and
dried cranberries. Cover; remove from heat and let stand for 5
minutes. Fluff with fork. Transfer to a large bowl and cool.
Mix all remaining salad ingredients into cooled couscous.
For the Dressing:
Whisk first four ingredients together in a small bowl gradually whisk
in the olive oil - pour dressing over the salad and toss gently.
Season with salt and pepper.
Line a large platter with the mixed field greens. Top with the salad
and serve.
Source : Halal Recipe Exchange
http://groups.yahoo.com/group/halalrecipes/message/29
Contributed to the FareShare Gazette by Fatima; 27 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 394 Calories; 14g Fat (32.5% calories
from fat); 9g Protein; 57g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
13mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 2 1/2 Fat.
* Exported from MasterCook *
Couscous with Fruit
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces instant couscous -- (7 to 9 oz.)
1/2 cup raisins
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon cayenne
1 teaspoon paprika
1 large zucchini -- cubed
1 1/3 cups chickpeas, canned -- drained and rinsed
1 cup fresh or frozen green peas
Salt -- to taste
Freshly ground black pepper -- to taste
1 cup chopped, pitted dates
1 cup dry-roasted cashews
1/2 cup minced parsley
Mint leaves -- for garnish
Using a large saucepan, cook grains with raisins according to package
directions and with no added fat.
Meanwhile, heat 2 tablespoons oil in skillet over medium heat and when
hot, add garlic and sauté until golden. Add cayenne, paprika and
zucchini and sauté 7 to 10 minutes. Stir in chickpeas and green peas;
season to taste.
Stir vegetable mixture into cooked couscous. Spoon into large serving
dish, making well in center. Fill well with dates and cashews; garnish
dish with parsley and mint leaves. Serve hot or at room temperature.
Cuisine : "Moroccan"
Source : "Vegetarian Times, 10/02, page 26"
Serving Ideas : This meal-in-one calls for accompaniments of toasted
pita triangles and a spicy hot or chilled tea, plus something exotic
for dessert, such as a wedge of baklava or a dish of rose-scented
Persian ice cream.
NOTES : "An adaptation of the Moroccan classic dish, this Americanized
version melds sweet with savory and just a tinge of heat. Part of its
charm lies with its handsome presentation, which shows off its many
textures and colors. Feel free to make your own adaptations using
golden raisins instead of black ones, and summer squash, fava beans,
or trimmed green beans for the zucchini and chickpeas."
Contributed to the FareShare Gazette by Fatima; 27 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 418 Calories; 24g Fat (48.5% calories
from fat); 11g Protein; 46g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
253mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
1 Fruit; 4 1/2 Fat.
* Exported from MasterCook *
Couscous `N Corn Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chicken broth
10 ounces couscous -- (1 box)
1/3 cup extra virgin olive oil
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice
2 teaspoons minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup fresh corn kernels --roasted
4 Roma tomatoes --diced
1/2 medium cucumber --peeled
seeded and diced
1/3 cup thinly sliced green onion
including some green tops
In 2-quart saucepan, bring broth to a boil. Stir in couscous; cover.
Remove from heat; let stand 5 minutes. Fluff with a fork; spoon into
large bowl.
Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
Stir into couscous, folding from underneath couscous.
Gently fold in remaining ingredients.
Refrigerate, covered, several hours or overnight.
Serves 6-8.
Source : Halal Recipe Exchange
http://groups.yahoo.com/group/halalrecipes/message/27
Contributed to the FareShare Gazette by Fatima; 26 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 226 Calories; 10g Fat (38.3% calories
from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
254mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 2 Fat.
* Exported from MasterCook *
Cream of Oyster Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
2 tablespoons flour
1 quart milk
1 teaspoon salt
1/4 teaspoon celery salt
Pepper
1 pint oysters
Melt butter in saucepan over low heat; blend in flour until smooth.
Add milk gradually; cook, stirring until sauce boils and thickens.
Add seasonings.
Chop oysters, add with the liquor to hot mixture.
Heat thoroughly until oysters curl.
Serve with crisp crackers.
Source : "The Best Basic & Easy Recipes of Amish Cooking"
S(MCFormatted by Dee): ""
Copyright: "© John Hinde Curteich, Westlake Village, Ca 800-343-7115"
Contributed to the FareShare Gazette by Dee; 4 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 233 Calories; 15g Fat (58.4% calories
from fat); 12g Protein; 13g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 753mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat;
0 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Creamed Chipped Beef
Recipe By :Joy of Cooking; 1975 ed.
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces chipped beef -- pulled apart
3 tablespoons butter -- melted
3 tablespoons minced onions
3 tablespoons minced green pepper
3 tablespoons flour
2 cups milk
1 tablespoon chopped parsley -- or chives
1/4 teaspoon paprika
2 tablespoons dry sherry
2 tablespoons capers - (optional)
or chopped pickles
Hot buttered toast
Sauté the onion and green pepper in the melted butter until golden.
Sprinkle with the flour. Slowly, stirring constantly, add the milk.
Add the beef.
Simmer the mixture until thickened. Remove from the heat.
Season with the parsley, paprika, sherry and capers.
Serve on hot buttered toast.
Makes 4 large servings.
From Joy of Cooking; 1975 edition.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 26 February 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 278 Calories; 15g Fat (50.3% calories
from fat); 21g Protein; 12g Carbohydrate; trace Dietary Fiber; 64mg
Cholesterol; 2088mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat;
0 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.
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