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FareShare Gazette Recipes -- April 2003 - S's

 

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Recipes Included On This Page

Saucy Chicken Thighs With Stir Fry Cabbage
Squash Spicecake

St. Patrick's Gumbo

Swiss Pear Loaves

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                       * Exported from MasterCook *

                Saucy Chicken Thighs With Stir Fry Cabbage

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  apple juice
     1/4           cup  catsup
  2        tablespoons  brown sugar
  2        tablespoons  soy sauce
     1/4      teaspoon  crushed red pepper
  2 1/2         pounds  chicken thighs
  4        tablespoons  oil -- divided
     1/2          head  cabbage -- shredded (1/2 to 1)
  1           teaspoon  salt

In medium bowl combine apple juice, catsup, brown sugar, soy sauce and
crushed red pepper. Add chicken and toss to coat. Cover and
refrigerate for one hour or more.

In Dutch oven, over High heat, heat 2 tablespoons oil until very hot.
Add chicken and stir fry until well browned.

Stir in marinade. Reduce heat to Low. Cover and simmer for 20-25
minutes, turning, until tender and well glazed.

During last 15 minutes of cooking, prepare cabbage.

In large skillet over High heat, heat last 2 tablespoons oil until
very hot. Add cabbage and salt. Stir fry until tender crisp for 7-10
minutes. Spoon onto platter.

Place chicken on cabbage.

Serves 4.

Source : "Source Unknown"
S(MC formatting by): "bobbi744@attbi.com"
NOTES :
This is delicious with lots of flavor.

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

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

Per Serving (excluding unknown items): 643 Calories; 48g Fat (67.5% 
calories from fat); 40g Protein; 12g Carbohydrate; 1g Dietary Fiber; 
188mg Cholesterol; 1400mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 
Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                             Squash Spicecake

Recipe By     :The Natural Foods Sweet-Tooth Cookbook
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  whole-wheat pastry flour -- (250 mL)
  1                cup  brown rice flour -- (250 mL)
                        or barley flour
  2        tablespoons  soy flour -- (30 mL)
     1/2      teaspoon  sea salt -- (2 mL)
  1           teaspoon  ground coriander seed -- (5 mL)
  1           teaspoon  cinnamon -- (5 mL)
  2        tablespoons  poppy seeds -- (30 mL)
     1/3           cup  safflower oil -- (75 mL)
  1                cup  apple juice -- (250 mL)
     1/4           cup  crushed walnuts -- (50 mL)
  1              piece  fresh ginger root -- (2-inch/5cm)
                        or 1/2 teaspoon ground ginger
  1                     egg
  2               cups  cooked pureed winter squash -- (500 mL)
                        or yams
  1                cup  applesauce -- (250 mL)

Preheat oven to 350F (180C).
Oil a 9- x 12- x 2 1/2-inch (22x33cm) cake pan.

Mix the dry ingredients together.

Blend the oil with the liquid and nuts.

Peel and finely grate the ginger root. Squeeze out the juice and
discard the pulp.

Add the ginger juice and remaining ingredients; beat by hand or
electric mixer.

Pour the batter into the prepared pan and bake for 1 hour.

Variations - strong dandelion or grain coffee can be used in place of
the apple juice.

Makes 6 to 8 servings.

Author's note: Cooked squash can taste even sweeter than fruit. This
cake has a rich color and retains its moisture throughout baking.

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

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 19 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 219 Calories; 12g Fat (46.5% 
calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 
23mg Cholesterol; 129mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 1/2 Fruit; 2 Fat.


                      * Exported from MasterCook *

                       St. Patrick's Gumbo - Vegan

Recipe By     :www.worldveganday.org
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  coarsely chopped kale
  4               cups  coarsely chopped spinach leaves
  4               cups  coarsely chopped mustard greens
  3               cups  shredded green cabbage
  2               cups  coarsely chopped watercress
     1/2           cup  coarsely chopped parsley
  4                     green onions -- cut
                        into 2-inch pieces
  2                     bay leaves
  8               cups  water
  2        tablespoons  olive oil
  3                     celery stalks -- chopped fine
  2                     green pepper -- chopped fine
  2                     garlic cloves -- minced
  1         tablespoon  hot pepper sauce
  1         tablespoon  salt
  1           teaspoon  dried basil
  1           teaspoon  dried thyme
     1/8      teaspoon  ground allspice
  2        tablespoons  olive oil -- optional
  2               cups  sliced mushrooms -- optional
     1/4           cup  flour

In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage,
watercress, parsley, onions, bay leaves and water. Bring to boil,
reduce heat and simmer, uncovered for 20 minutes.

While greens are simmering, heat 2 tablespoons olive oil to medium
heat. Add celery, green pepper, garlic. Sauté over medium heat 10
minutes.

Add to saucepan. Add hot pepper sauce and spices, then simmer all for
40 minutes.

Remove bay leaves.

Remove 2 cups of vegetables and set aside.

In blender or food processor, puree remaining  vegetables (in batches)
and return to saucepan.

Sauté optional mushrooms in optional olive oil 10 minutes. Add to
saucepan.

In skillet, brown flour to light golden rue. Gradually stir in 2 cups
reserved vegetables, stirring constantly until mixture thickens.
Return mixture to saucepan and bring all to boiling.

To Serve:

Mound 1 cup rice per serving in center of bowl. Carefully surround
with gumbo, then serve.

Place bottled pepper sauce and remaining rice on table for guests to
add as desired.

Contributed to the FareShare Gazette by Fatima; 3 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 748 Calories; 56g Fat (64.3% 
calories from fat); 11g Protein; 59g Carbohydrate; 12g Dietary Fiber; 
0mg Cholesterol; 6950mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 
5 1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                            Swiss Pear Loaves

Recipe By     :Whiskey in the Kitchen by E. & M. Greenberg; 1968
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  chopped dried pears -- (250 mL)
     1/2           cup  golden raisins -- (125 mL)
     1/2           cup  chopped blanched almonds -- (125 mL)
     1/4           cup  chopped citron -- (50 mL)
  1           teaspoon  grated lemon rind -- (5 mL)
     1/2      teaspoon  cinnamon -- (2 mL)
     1/2      teaspoon  cloves -- (2 mL)
     1/2      teaspoon  nutmeg -- (2 mL)
     1/4           cup  pear brandy -- (50 mL)
     1/4           cup  butter -- (50 mL)
     3/4           cup  milk -- (175 mL)
     1/2           cup  sugar -- (125 mL)
  2          teaspoons  salt -- (10 mL)
  1                     egg -- well beaten
     1/2           cup  warm water -- (125 mL)
                        [105F to 115F]
  2           packages  active dry yeast
  5 1/2           cups  flour -- (1250 mL)
                        [approximately]
                        Confectioner's sugar

Combine dried pears, raisins, almonds, citron, lemon rind, spices and pear
brandy. Let stand overnight.

Warm butter and milk. Stir until butter melts.
Add sugar, salt and egg. Cool.

Pour warm water into a warmed bowl; add yeast and dissolve.
Stir into milk mixture.

Add enough flour to make a dough that is soft but not sticky.
Knead on lightly floured board.

Cover and let rise in a warm place until doubled in bulk.
Punch it down and knead for about 3 minutes.
Sprinkle fruit-nut mixture, about 1/2 cup (125 mL) at a time, on the dough
and knead in.
Continue to add and knead until the fruit-nut mixture is all used.

Mold the dough into two loaves and put in greased 9- x 5-inch
(22x12.5x7.5 cm) loaf pans.
Let loaves rise until doubled in bulk.

Preheat oven to 350F (180C).

Bake 50 minutes or until golden brown.
Turn breads out on a rack to cool.

Sift confectioners' sugar over before serving.

 From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1968.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 28 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 2072 Calories; 33g Fat (14.7% 
calories from fat); 46g Protein; 381g Carbohydrate; 17g Dietary Fiber; 
168mg Cholesterol; 2460mg Sodium.  Exchanges: 17 1/2 Grain(Starch); 
1/2 Lean Meat; 4 Fruit; 1/2 Non-Fat Milk; 5 1/2 Fat; 3 1/2 Other 
Carbohydrates.

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