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FareShare Gazette Recipes -- March 2003 - A's
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* Exported from MasterCook *
Apple Butter Bundt Cake
Recipe By :Edited by Judith Ann Bosley
Serving Size : 16 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
1/2 cup finely chopped nuts
1 cup apple -- peeled and diced
1 cup sour cream
1/3 cup apple butter
4 eggs
Filling:
1 cup chopped nuts
2 tablespoons brown sugar
2 teaspoons cinnamon
Glaze:
1 cup powdered sugar
2 tablespoons apple butter -- (2 to 3)
Blend all cake ingredients and beat for 2 minutes.
Pour 1/3 of batter in prepared bundt pan; sprinkle with 1/2 of the
filling and repeat these two layers. Cover with remaining batter.
Bake at 325 F. for 50-55 minutes. Cool in pan and invert on serving
plate.
Spoon glaze over cake.
Makes one bundt cake.
Source : "The Big Fat Red Juicy Apple Cook Book"
S(mastercook formatting by): "bobbi744@attbi.com"
Copyright : "Copyright (c) 1989 Judith Ann Bosley, ISBN 0-930809-04-1,
L.E.B. Inc. 5375 Kendall, Boise, ID"
Yield : "1 bundt cake"
Contributed to the FareShare Gazette by Bobbie; 19 March 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 297 Calories; 13g Fat (38.2% calories
from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol;
236mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Apple Casserole
Recipe By :Edited by Judith Ann Bosley
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 unpeeled red apples -- sliced
3 cups shredded cabbage
1 pound ham -- cut in chunks
1/2 cup cracker crumbs
Sweet and Sour Sauce:
2 tablespoons butter
1/4 cup brown sugar
1/2 cup water
1/4 cup vinegar
3/4 teaspoon salt
2 tablespoons cornstarch
Cook cabbage until almost tender; place in a 1 quart casserole with
apples. Add meat and cover with sweet and sour sauce. Dot with butter.
Bake, uncovered, at 350F for 30 minutes. Uncover and bake 15 minutes more.
Sweet and Sour Sauce:
Mix sugar and cornstarch; blend into melted butter.
Add rest of ingredients and cooks until thick and clear.
Source : "The Big Fat Red Juicy Apple Cook Book"
S(mastercook formatting by): "bobbi744@attbi.com"
Copyright : "Copyright (c) 1989 Judith Ann Bosley, ISBN 0-930809-04-1,
L.E.B. Inc. 5375 Kendall, Boise, ID"
Contributed to the FareShare Gazette by Bobbie; 28 March 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 161 Calories; 9g Fat (49.8% calories
from fat); 10g Protein; 10g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol;
984mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1
Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Apple Cream Squares
Recipe By :Edited by Judith Ann Bosley
Serving Size : 24 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 cups brown sugar
1/2 cup margarine
1 cup chopped nuts
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy sour cream
1 teaspoon vanilla
1 egg
3 cups chopped apples
Blend flour, sugar and margarine until crumbly. Stir in nuts.
Press 2 3/4 cups of mixture into bottom of a 13x9-inch baking pan.
To rest of crumb mixture, add all other ingredients except apple and
blend well.
Stir in chopped apple and spoon mixture evenly over crumb crust.
Bake at 350 F. for 25 to 35 minutes.
Source : "The Big Fat Red Juicy Apple Cook Book"
S(mastercook formatting by): "bobbi744@attbi.com"
Copyright : "Copyright (c) 1989 Judith Ann Bosley, ISBN 0-930809-04-1,
L.E.B. Inc. 5375 Kendall, Boise, ID"
Contributed to the FareShare Gazette by Bobbie; 29 March 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 167 Calories; 7g Fat (39.3% calories
from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2
Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Apple Rosemary Couscous
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
3/4 cup chopped onion
3 garlic cloves -- minced
13 3/4 ounces reduced sodium chicken broth -- (one can)
or regular single strength chicken broth
1 teaspoon dried rosemary
OR 2 teaspoons fresh rosemary
1/4 teaspoon black pepper
1 cup NEAR EAST Original Plain Couscous
1/3 cup currants -- or raisins
2 medium tart red apples -- cut
into 1/2-inch pieces -- unpeeled
In large saucepan, heat olive oil over medium-high heat. Add onion and
garlic; cook 2 or 3 minutes, stirring constantly or until onion is
translucent.
Add broth, rosemary and pepper; bring to a boil. Reduce heat to
medium; cook 5 minutes.
Stir in couscous and currants; cover and remove from heat. Let stand 5
minutes.
Fluff couscous lightly with a fork. Gently stir in apples; cover and
let stand 3 minutes.
Source : "Near East Food Products"
NOTES : A simple sweet and savory side dish.
Contributed to the FareShare Gazette by Fatima; 12 March 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 110 Calories; 7g Fat (53.5% calories
from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat.
* Exported from MasterCook *
Apricot Ginger Couscous
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter -- or olive oil
1 teaspoon grated fresh ginger
OR 1/4 teaspoon powdered ginger
1/8 teaspoon cinnamon
1 package NEAR EAST Roasted Garlic and Olive Oil
Couscous mix
-- (5.8 ounce)
1/2 cup chopped dried apricots
1/2 cup raisins
or 1/3 cup currants
1/3 cup sliced green onion
In medium saucepan, combine 1 1/4 cups water, butter, ginger, cinnamon
and contents of Spice Sack; bring to a boil.
Stir in couscous, apricots, raisins and green onion. Cover; remove
from heat. Let stand 5 minutes. Fluff lightly with a fork.
If you prefer not to use a mix: 1 cup uncooked couscous, 1 tablespoon roasted
minced garlic, 1 tablespoon olive oil
4 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
To double recipe, prepare as directed in large saucepan, doubling
ingredients, but not cook time.
Source : "Near East Food Products"
Yield : "4 cups"
NOTES : A sweet and spicy side for the holiday table that's perfect with
turkey, pork and Cornish hens.
Contributed to the FareShare Gazette by Fatima; 13 March 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 59 Calories; 2g Fat (21.0% calories
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol;
17mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 1/2 Fat.
* Exported from MasterCook *
Autumn Chicken And Couscous
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound boneless skinless chicken breast -- (about 2)
cut into strips
1 teaspoon ground cumin
2 teaspoons chili powder
1 tablespoon olive oil
1 1/4 cups water
1 package Roasted Garlic and Olive Oil Couscous mix
-- (5.8 ounces)
[NEAR EAST brand]
1 medium red apple -- cored and
cut into 3/4-inch pieces
1 medium ripe pear -- cored and
cut into 3/4-inch pieces
2 tablespoons chopped fresh parsley
1/2 cup toasted pumpkin seeds
or toasted walnuts -- (optional)
Toss chicken with cumin and chili powder in a resealable plastic bag.
In large skillet, heat 1 tablespoon olive oil over medium heat. Add
chicken; cook 5 to 6 minutes or until chicken is no longer pink
inside, stirring frequently. Remove chicken from skillet.
In same skillet, add water; bring to a boil. Add couscous, contents
of Spice Sack, apple, pear and parsley. Cover; remove from heat. Let
stand 5 minutes. Stir in cooked chicken and top with pumpkin seeds.
Substitute mix and spice sack with: 1 cup couscous, 1 tablespoon minced
roasted garlic, 1/4 cup water packed black olives sliced fine.
Prep Time: 10 minutes
Cook Time: 15 minutes
Tip : To toast pumpkin seeds, heat skillet over medium heat. Add
pumpkin seeds and shake pan frequently until pumpkin seeds are lightly
brown.
Source : "Near East Food Product"
NOTES : A savory meal with a variety of fall fruits. This is a
beautiful presentation for the autumn table.
Contributed to the FareShare Gazette by Fatima; 9 March 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 5g Fat (34.1% calories
from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol;
54mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit;
1/2 Fat.
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