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FareShare Gazette Recipes -- February 2003 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Savory Rice With Lamb
Shortcut Coleslaw

Shrimp Po 'Boy Pasta Salad
7 pts
Skillet Peanut Butter Fudge

Spicy Bean Bread

Spinach & Cheese Rolls

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                      * Exported from MasterCook *

                          Savory Rice With Lamb

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion -- chopped
  3        tablespoons  butter or margarine
  1                cup  raw rice
     1/4           cup  chopped parsley
  1         tablespoon  chopped green chilies
  2          teaspoons  grated lemon peel
  1               dash  coriander seed
  1               dash  ground cumin
  2 1/2           cups  beef broth or bouillon
  3               cups  cooked lamb -- diced
                        Salt and pepper
  1                cup  yogurt

In a large skillet, sauté onion in 2 tablespoon of butter until crisp-
tender.

Stir in rice, parsley, chilies, 1 teaspoon lemon peel, coriander,
cumin and broth.

Cook, covered, until rice is tender and liquid absorbed.

Meanwhile, season lamb with salt and pepper and remaining lemon peel.

In skillet, brown meat in remaining butter; toss with yogurt and serve
on mounds of rice.

Source : "The Workbasket, April, 1977"

S(MC formatting by): "bobbi744@attbi.com"

NOTES : Bobbie's Note: I thought this was very good, but I didn't have
any green chilies, so crumbed a couple of dried red chilies and it was
REALLY hot. I would cut that down just a bit next time. A great use
for lamb leftovers. I cut the recipe in half and it was perfect for
two.

Contributed to the FareShare Gazette by Bobbie; 9 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 127 Calories; 11g Fat (74.2% calories 
from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 
119mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 
0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                            Shortcut Coleslaw

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  cream of celery soup
     1/3           cup  mayonnaise
     1/3           cup  cider vinegar
  2        tablespoons  sugar
  1           teaspoon  mustard
     1/2      teaspoon  pepper
  32            ounces  coleslaw mix -- (2 16-oz. bags)

Mix all ingredients except the coleslaw in a large salad bowl.
Then add the coleslaw and toss to coat.

Refrigerate at least for 1 hour.

Contributed to the FareShare Gazette by Annie; 18 February 2003.
www.fareshare.net

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                      * Exported from MasterCook *

                        Shrimp Po 'Boy Pasta Salad 7 pts

Recipe By     :
Serving Size  : 4     Preparation Time :0:25
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dressing:
     1/3           cup  seafood cocktail sauce
  1         tablespoon  light sour cream
                        or nonfat sour cream
  2        tablespoons  mayonnaise
                        Salad:
  7             ounces  uncooked small shell pasta -- (2 cups)
  12            ounces  frozen cooked salad shrimp -- thawed & drained
     1/4           cup  coarsely chopped green bell pepper
     1/4           cup  sliced green onions
  1              stalk  celery -- thinly sliced
  1             medium  tomato -- seeded and
                        coarsely chopped
                        Leaf lettuce -- shredded

1.  In small bowl, combine all dressing ingredients; blend well.
Refrigerate.

2.  Cook pasta to desired doneness as directed on package. Drain;
rinse with cold water to cool. Drain well.

3.  In large bowl, combine cooked pasta and all remaining ingredients
except lettuce. Pour dressing over salad; toss gently to coat. Cover;
refrigerate at least 1 hour to blend flavors.

To serve, arrange lettuce on individual serving plates; top with
salad.

Serves 4.

Dietary Exchanges:  (1 1/2 cups = 1 serving) 3 starch, 2 1/2 very lean
meat, 1 fat--OR--3 Carbohydrate, 2 1/2 very lean meat, 1 fat

Weight - Watcher's Points - 7.

Source : "Pillsbury Classic Cookbooks #217, Lotsa Pasta, March '99,
p.57"

S(mastercook formatting by): "Pamela Creeden 3/4/99."

Start to Finish Time: "1:25"

Serving Ideas : In place of the leaf lettuce, serve this salad over
shredded iceberg lettuce and pass the hot pepper sauce for extra
seasoning.

NOTES : Recipe fact:  One of Louisiana's signature foods is the po'
boy sandwich. Also called a poorboy, the sandwich consists of a French
roll filled with shrimp, crayfish or crabmeat salad. This pasta salad
is based on the flavors of the po' boy sandwich.

Kitchen tip:  To freshen the flavor of frozen shrimp, rinse them with
cold water and drain them well.

Bobbie's Note: This was delicious. I didn't use salad shrimp. I used
larger pre-cooked shrimp and remove the tail shells. I cut a few of
the larger shrimp in half. This made 4 generous servings, with soup
and bread we had enough leftovers for lunch the next day.

Contributed to the FareShare Gazette by Bobbie; 4 February 2003.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 61 Calories; 6g Fat (82.1% calories 
from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 
52mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other 
Carbohydrates.


                      * Exported from MasterCook *

                       Skillet Peanut Butter Fudge

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
  3        tablespoons  butter
  1                cup  evaporated milk
  1 1/3           cups  chunky peanut butter
  1                cup  miniature Marshmallows
  1           teaspoon  vanilla

In large skillet combine sugar, milk and butter.

Cook on medium heat and bring to a boil.

Continue boiling, stirring until soft ball stage.

Remove and add peanut butter, marshmallows and vanilla ... stir
till all is blended and till it begins to thicken and loses the
gloss ... pour into buttered pan and let cool.

Contributed to the FareShare Gazette by Annie; 9 February 2003.
www.fareshare.net

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                      * Exported from MasterCook *

                             Spicy Bean Bread

Recipe By     :Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cooked black beans -- (500 mL)
                        or soybeans
  1 1/2           cups  grain coffee -- (375 mL)
                        or mu tea -- (see note)
                        or water
  1 1/2           cups  buckwheat flour -- (375 mL)
  1 1/4           cups  whole-wheat flour -- (300 mL)
     1/4           cup  soybean flour -- (50 mL)
  1           teaspoon  sea salt -- (5 mL)
     1/2      teaspoon  cinnamon -- (2 mL)
     1/2      teaspoon  coriander -- (2 mL)
     1/2      teaspoon  cloves -- (2 mL)
  2        tablespoons  corn germ oil -- (30 mL)
  2        tablespoons  sesame seeds -- (30 mL)

Preheat oven to 375F.

Puree beans in a blender with grain coffee.
Add remaining ingredients and continue to knead dough for about 5
minutes, until it becomes slightly elastic.

Oil a large bread pan (9x5x3-inches) and, wetting your hands, shape
the dough into a loaf and set in pan.

Cover the pan tightly with aluminum foil and bake for 1 hour.

Remove the foil and bake for another 20 minutes.

Let cool for 1 hour before cutting.

Serve with fruit butter or nut butter.

Variations - Add 3 tablespoons (45 mL) carob powder to the batter for
a chocolate flavour.
For a sweeter bread, add 1/2 cup (125 mL) Amasake Syrup (made from
fermented sweet rice).

Makes about 8 servings.

 From Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973.

**Hallie's note: Mu tea - according to the book this is a blend of 16
herbs. I have never seen it.

Source : "The Natural Foods Sweet-Tooth Cookbook"

Copyright : "1973"

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 23 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 221 Calories; 3g Fat (11.4% calories 
from fat); 11g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg 
Cholesterol; 240mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 
0 Vegetable; 1/2 Fat.


                      * Exported from MasterCook *

                          Spinach & Cheese Rolls

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     lasagna noodles
  250            grams  Ricotta cheese -- (8 ozs.)
  1            package  frozen spinach -- thawed and
                        drained WELL!
  1                     onion -- fine dice
  2                     garlic cloves -- sliced thin
  2        tablespoons  oregano
     1/2      teaspoon  sage
  6             slices  mozzarella
                        OR pepper jack cheese
                        salt and freshly ground black pepper -- to taste

Bring a pot of water to boil and add salt to it.

Place the lasagna noodles in the boiling water and cook only until
barely tender.

Remove and place in cold water.

In a bowl place the ricotta, the drained and squeezed spinach and the
spices.

Sauté the onion and garlic until it is transparent and let cool
somewhat and when cool, mix into the cheese and spinach mixture.

Combine this all until well mixed.

Lay one of the lasagna noodles on a board, place one sixth of the
mixture lengthwise on the noodle, and roll up, then place in an oiled
baking dish, on end, so that it stands up.

Continue until all the mixture and the noodles are
used.

If any mixture is left, it may be refrigerated and spread on toast
next morning!

Place a square of mozzarella or pepper jack, on top of the standing
rolls, bake at 350F for about ten minutes, until cheese is melted in
and browned on top.

Serve with a salad and garlic toast!

Fantastic!!

Must admit, I added ground chile powder to the mixture as
well!

Contributed to the FareShare Gazette by Doug; 22 February 2003.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 407 Calories; 7g Fat (15.6% calories 
from fat); 17g Protein; 69g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 
61mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
1/2 Fat.
 

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