Recipes Included On This Page Cabbage Turkey Minestrone Chocolate Pistachio Rice Cake Cinnamon Ribbon Bread Classic Mushroom Sauce Country Ribs With Apples And Kraut Couscous And Smoked Turkey Salad Crockpot Mellow Chicken Curry Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cabbage Turkey Minestrone Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup diced onion 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound lean ground turkey 1 cup diced carrot 1/2 cup diced celery 2 cups diced red potato 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon Old Bay Seafood seasoning 1 pinch sugar 1 teaspoon Worcestershire sauce 1/2 cup small pasta such as Anelli (rings) -- Rissoni (orzo) or Ditalini (Little Thimbles) 1 cup Savoy cabbage (or more) -- large chop 1/2 cup canned tomatoes 6 cups vegetable broth water to keep vegetables covered 1 cup quartered and sliced zucchini Heat oil in the soup pot. Add onion, salt and pepper. Stir to begin the sautéing. Add the turkey and brown with the onion, crumbling the turkey as finely as possible. Add carrot, celery, potato, basil, thyme, old bay seasoning and a pinch of sugar. Stir well and sauté until the vegetables are beginning to caramelize. Sprinkle on the Worcestershire sauce. Add the pasta and cabbage. Toss to combine. Add the tomatoes and broth. Bring to a boil. Cover. Reduce heat and simmer 40 minutes. Add the zucchini without stirring. Cover and simmer another 20 to 40 minutes. Taste and adjust the seasonings. Serve with parmesan if desired. Makes 12 cups. Contributed to the FareShare Gazette by Dancer^; 23 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 475 Calories; 17g Fat (32.3% calories from fat); 33g Protein; 49g Carbohydrate; 7g Dietary Fiber; 77mg Cholesterol; 2740mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chocolate Pistachio Rice Cake Recipe By :The Rice Cookbook; The Australian Women's Weekly Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked brown rice -- (375 mL) 4 eggs -- separated 1 cup caster sugar -- (220 g) [very fine granulated sugar] 1 teaspoon grated lemon rind -- (5 mL) 1/2 pound dark chocolate -- melted (200 g) 3 ounces unsalted butter -- melted (90 g) 2 cups ground almonds -- (250 g) 1/2 cup shelled chopped pistachios -- (60 g) 1/4 cup orange juice -- (60 mL) 2 tablespoons chopped glace ginger -- (30 mL) Grease a 9-inch (22 cm) springform tin; line the base and side with baking parchment. Combine the rice and one of the egg yolks in a bowl. Press this mixture over the base of the prepared tin. Using an electric mixer, beat the remaining yolks, sugar and lemon rind in a small bowl until thick and creamy. Fold in the cooled chocolate and butter, nuts, juice and ginger. Beat the egg whites with an electric mixer in a small bowl until soft peaks form. Fold into the chocolate mixture in two batches. Pour mixture over the rice base in the tin. Bake in a moderate (350F/180C) for about 1 1/2 hours or until firm. Cool in the tin. Serve dusted with icing sugar if desired. This recipe is best made a day ahead. Store covered, in the refrigerator. Suitable for freezing. From The Rice Cookbook by The Australian Women's Weekly; reprinted 1999. ISBN 1 86396 033 3. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3841 Calories; 291g Fat (63.1% calories from fat); 113g Protein; 270g Carbohydrate; 37g Dietary Fiber; 934mg Cholesterol; 286mg Sodium. Exchanges: 8 Grain(Starch); 12 Lean Meat; 1/2 Fruit; 50 1/2 Fat; 9 1/2 Other Carbohydrates. * Exported from MasterCook * Cinnamon Ribbon Bread Recipe By : Serving Size : 1 Preparation Time :0:20 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter or margarine 1 1/4 cups sugar -- divided 3 eggs 1 1/2 teaspoons vanilla extract 1 cup sour cream 2 teaspoon cinnamon 1/2 cup pecans -- chopped Preheat oven to 350 degrees F. Combine flour, baking powder and salt in a small bowl until well blended. In a large bowl, beat butter and 1 cup of the sugar until creamy and light. Beat in eggs, one at a time and vanilla until well blended. Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients. In a small bowl, combine remaining 1/4 cup sugar and the cinnamon. Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan. Sprinkle with one third of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture until all is used up. Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers. Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Contributed to the FareShare Gazette by Dancer^; 10 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4525 Calories; 239g Fat (47.0% calories from fat); 65g Protein; 542g Carbohydrate; 16g Dietary Fiber; 1036mg Cholesterol; 3990mg Sodium. Exchanges: 18 Grain(Starch); 2 1/2 Lean Meat; 1/2 Non-Fat Milk; 45 1/2 Fat; 17 Other Carbohydrates. * Exported from MasterCook * Classic Mushroom Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 3 tablespoons unbleached flour 1 1/4 cups brown stock -- or beef bouillon 1/4 pound mushrooms -- minced 1/4 cup chopped shallots -- or scallions 1/4 cup red wine Freshly ground black pepper to taste Melt the butter in a small saucepan over medium heat. Remove it from the heat and whisk in the flour a little at a time until smooth. Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes. Gradually add the stock, stirring until thickened, about 5 minutes. Pour in the mushrooms, shallots, and wine and combine. Heat through and add pepper to taste. Makes about 2 cups of sauce. Once you know how to make this sauce, you will want to put it on top of everything. The wine and the shallots especially bring out the flavors of meat and poultry. This sauce will keep in the refrigerator for up to two days. Rewarm over low heat before serving. Contributed to the FareShare Gazette by Dancer^; 1 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 479 Calories; 35g Fat (69.0% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 399mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 7 Fat. * Exported from MasterCook * Country Ribs With Apples And Kraut Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds lean pork ribs -- country- trimmed of any excess fat 16 ounces sauerkraut -- undrained (1 can) 1 medium onion -- thinly sliced and into rings 8 ounces mushroom stems and pieces -- drained (1 can) 1 large apple -- cored and cut into [or 2 small apples] 1/4 cup brown sugar 1/2 teaspoon celery seed Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper. Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until meat is tender. Contributed to the FareShare Gazette by Dancer^; 22 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; trace Fat (5.0% calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Couscous And Smoked Turkey Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon ground cumin 10 ounces couscous 1/3 cup dried tart cherries 3 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 3 ripe medium nectarines -- diced 4 ounces smoked turkey breast -- (in 1 piece) cut into 1/4-inch pieces Boston lettuce leaves In 3-quart saucepan, heat cumin over medium-high heat until it becomes fragrant, about 1 to 3 minutes. In saucepan with cumin, prepare couscous as the package directs, adding cherries but no salt or butter. In large bowl, with wire whisk or fork, combine the lemon juice, olive oil, mustard, salt, and pepper until dressing is blended. Combine the warm couscous mixture with the diced nectarines and turkey. Mix to combine the ingredients and then pour the dressing over the top. Mix to combine. Spoon couscous onto large platter lined with Boston lettuce leaves. Makes about 7 1/2 cups or 6 main-dish servings. Contributed to the FareShare Gazette by Dancer^; 23 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1692 Calories; 38g Fat (20.5% calories from fat); 69g Protein; 265g Carbohydrate; 18g Dietary Fiber; 77mg Cholesterol; 1891mg Sodium. Exchanges: 14 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crockpot Mellow Chicken Curry Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3 1/2 pounds chicken pieces -- (see note) 3 onions -- thinly sliced 4 garlic cloves -- minced 1 tablespoon minced fresh ginger 1 teaspoon ground coriander 1 teaspoon ground turmeric 3 cardamom pods -- (black or green) 1/4 teaspoon ground cinnamon 2 teaspoons cumin seeds 1 serrano chili -- finely chopped [1 to 2 ] 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon lemon juice 28 ounces tomatoes -- drained and chopped [one can] 1 bay leaf 1 cup yogurt Hot cooked rice In a large skillet, heat oil over medium-high heat. Add chicken, in batches; brown on all sides and transfer to crockpot, with dark meat on the bottom of cooker. Reduce heat under skillet to medium. Add onions to skillet; cook, stirring, until softened. Add garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin seeds, chilies, salt and black pepper; cook, stirring, for 1 minute. Add lemon juice, tomatoes and bay leaf; stir to combine. Pour sauce over chicken, cover and cook on low for 5 to 6 hours or on high for 21/2 to 3 hours, until juices run clear when chicken is pierced with a fork. When ready to serve, stir in yogurt. Discard cardamom pods and bay leaf. Serve over hot cooked rice. Makes 4 to 6 servings. You can make the sauce in advance and refrigerate overnight. If you're pressed for time in the morning, omit browning the chicken. To cut fat, remove fat from chicken thighs and legs. Leaving the skin on the chicken breast will help it stay moist as it cooks. Contributed to the FareShare Gazette by Dancer^; 11 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 31g Fat (58.1% calories from fat); 37g Protein; 14g Carbohydrate; 3g Dietary Fiber; 170mg Cholesterol; 515mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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