Recipes Included On This Page Saucy Chicken Thighs With Stir Fry Cabbage Squash Spicecake St. Patrick's Gumbo Swiss Pear Loaves Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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