Recipes Included On This Page Lactose-Free Shortbread Latin Spice Blend Lettuce Soup Linguisa (Longaniza) Longganisa [Filipino] Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lactose-Free Shortbread Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 48 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (500 mL) 1/2 cup rice flour -- (125 mL) 1/2 teaspoon salt -- (2 mL) 1 cup shortening -- (250 mL) 2/3 cup packed brown sugar -- (150 mL) 2 teaspoons vanilla -- (10 mL) Preheat oven to 350F (180C). Line a baking sheet with parchment paper or silicone paper. In a mixing bowl, stir together the all-purpose flour, rice flour and salt. In a separate bowl using an electric mixer, beat together the shortening, sugar and vanilla until fluffy. Gradually beat in the flour mixture, 1/2 cup (125 mL) at a time, scraping down the sides of the bowl occasionally. Roll the dough out between 2 sheets of waxed paper to a thickness of 1/4 inch (5mm). Remove the top layer of paper. You can use a fancy cookie cutter to cut out cookies or cut the dough into fingers or squares. Arrange on the prepared baking sheet. If you are using a cookie cutter re-roll the dough and keep cutting out until it is all used. Bake for 20 to 25 minutes or until golden brown. Author's note: Shortbread relies on the unique flavour of butter. This lactose-free version uses shortening for texture and brown sugar and vanilla for flavour. Makes about 4 dozen (depending on size, of course). From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (52.2% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Latin Spice Blend Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dry mustard 2 tablespoons grated orange peel -- dried 1 1/2 tablespoons allspice 1 1/2 tablespoons nutmeg 1 1/2 tablespoons ginger 2 teaspoons salt 2 teaspoons pepper 2 teaspoons cayenne pepper Blend all ingredients. Use to season beef, pork or vegetable dishes. Makes about 1/2 cup. Contributed to the FareShare Gazette by Dancer^; 8 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 8g Fat (36.8% calories from fat); 6g Protein; 27g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 4278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Lettuce Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 2 small garlic cloves -- minced 4 teaspoons parsley -- minced 4 teaspoons fresh tarragon -- minced 1 1/2 cups onion -- chopped 2 cups finely chopped romaine lettuce -- tightly packed 1 1/2 bunches watercress -- finely chopped 4 cups beef stock 2 egg yolks 2 cups light cream Salt and pepper -- to taste Melt the butter in a heavy skillet and sauté the garlic, onion, parsley, tarragon until the onion is transparent. Add the lettuce and watercress, stir over low heat for 5 minutes. Stir in the Beef stock and simmer uncovered for 25 minutes. Beat the egg yolks and cream together and add several tablespoons of the hot soup to temper the eggs. Add back to the soup and stir over a low flame until soup is slightly thickened. Sprinkle with salt and pepper, serve immediately. Ok, as usual I didn't have all the ingredients. I had a frozen pouch of stock from goat meat I thawed with enough water to make about 3 cups. I didn't have watercress or fresh herbs but did have fresh garlic chives. Between adding the yolk/cream mix and the soup being thick enough to serve was longer (about 15 minutes) than I thought it should take, but the end result was fabulous. Contributed to the FareShare Gazette by Martha; 18 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 25g Fat (82.4% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 1533mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Linguisa (Longaniza) Recipe By :Great Sausage Recipes and Meat Curing Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- To make 10 pounds: 6 tablespoons salt 2 tablespoons powdered dextrose 2 teaspoons Prague Powder No. 1 -- (level teaspoons) 6 large garlic cloves -- (6 to 8) 1 ounce wine -- or cider vinegar 4 tablespoons paprika 1 tablespoon ground black pepper 1 tablespoon marjoram 1 pint ice water 2 cups soy protein concentrate -- or non-fat dry milk 10 pounds pork butts -- certified Dice or chop all the meat in 1/2-inch to 3/4-inch pieces and place in the mixer. After the meat has been placed into the mixer add all the ingredients EXCEPT the water and wine or vinegar. Mix until all the ingredients are evenly distributed. Place the meat into curing tubs and chill overnight. The next morning place the meat into a mixer; add the water and vinegar (mix the vinegar with the water); mix well. Place into the stuffer and stuff into 35-38mm hog casings and hang on smoke sticks. Allow the sausage to air dry before placing in the smokehouse. After the sausage is dry, place into a cool smokehouse overnight at 100F. to 110F. The next morning raise the temperature to 130F. to 135F. and hold this temperature until the sausage firms up. Remove from the smokehouse and allow to hang at room temperature before placing into a 40F. to 45F. cooler overnight. Note - The USDA regulations class "linguisa" as an uncooked sausage. It is therefore necessary to use certified frozen pork to manufacture this product. The above outlined procedure does not conform to government regulations concerning the destruction of live trichinae. From Great Sausage Recipes and Meat Curing by Rytek Kutas; 1987. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (21.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3842mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Longganisa [Filipino] Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mixture of 30% ground beef and 70% ground pork For every 2.2 pounds (1 kilo) mixture, add: 2 1/2 tablespoons salt -- (level tablespoons.) 1 1/2 tablespoons sugar 1 1/2 tablespoons soy sauce 2 tablespoons vinegar 2 tablespoons wine 1/8 teaspoon saltpeter -- (level) (saltpetre) WARNING - SEE NOTE 1 teaspoon ground pepper -- (level) 2 teaspoons chopped garlic -- (level) Sausage casings Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. NOTE : Saltpeter is poisonous when misused. It's chemical name is potassium nitrate. The USDA has all but eliminated the use of saltpeter. Although this is an authentic recipe, other countries do not have the same rules regarding the use of certain cures as we do in the USA. We do not recommend the use of saltpeter and take no responsibility for the acceptability or safety of this recipe. http://www.geocities.com/BourbonStreet/9802/sr86.htm Contributed to the FareShare Gazette by Gary; 30 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; trace Fat (0.8% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17552mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.

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