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Recipes Included On This Page

Gazpacho (Jennie's)
Ginny's Vegan Carrot Cake with Icing
Goat Cheese Sauce (No Cook version included)

Gooseberry Meringue Pie
Gooseberry Pie
Gooseberry Pie 1
Gooseberry Pie (Farm Journal)

Greek Olive Oil Piecrust
Greek Pasta Salad
Green Been and Hamburger Stroganoff

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* Exported from MasterCook * Gazpacho (Jennie's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups tomatoes -- (4 large) seeded, skinned and chopped 1/2 cup cucumber -- (1 small) chopped 1/2 cup green pepper -- (1 medium) chopped 1/2 cup celery -- (1 stalk) chopped 1/4 cup onion -- (1 small) finely chopped 1 garlic clove -- minced 2 cups chicken broth 2 tablespoons lemon juice 1 tablespoon cooking oil 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 1 Dash hot pepper sauce Croutons Plunge tomatoes into boiling water for 30 seconds to loosen skins; then immerse in cold water. Slip skins off. Coarsely chop tomatoes (2 1/2 cups). In a large bowl combine chopped tomatoes, cucumber, green pepper, celery, onion and garlic. Stir in chicken broth, lemon juice, oil, sugar, salt, pepper and hot pepper sauce. Cover; chill thoroughly. Garnish each serving with croutons. NOTES : For a smoother soup, combine all ingredients except croutons as directed above. Place half the mixture at a time in blender container. Cover and blend till smooth. Contributed to the FareShare Gazette by Jennie; 3 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 3g Fat (41.2% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 629mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Ginny's Vegan Carrot Cake with Icing Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake Batter: 1 1/2 cups unsifted flour 3/4 cup natural sugar -- (I use Florida Crystals) 1/2 cup light brown sugar -- (I use Sucanat) 1 1/4 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt -- (I use sea salt) 4 1/2 teaspoons Ener-G Egg Replacer -- with 6 tablespoons water 3/4 cup vegetable oil 1 1/2 teaspoons vanilla 2 cups grated carrots 2 cups vegan chocolate chips [dark chocolate works better than carob] Icing Batter: 1/2 cup soya flour 1/4 cup vegetable oil 1/4 cup vegan margarine -- softened 2 cups confectioners sugar 1 teaspoon vanilla Start icing first, by mixing soya flour and vegetable oil well, then letting the mixture set. Preheat oven to 350 F (180C). Combine the flour, sugar, brown sugar, baking soda, cinnamon and salt in large mixing bowl. Beat Ener-G Egg Replacer, water, oil and vanilla. Add to dry ingredients. Blend well. Stir in carrots and chocolate chips. Pour into greased 13 x 9-inch pan and bake at 350 F for 35 to 40 minutes. Blend margarine into soya flour-vegetable oil mixture. Add confectioners sugar and vanilla and stir until smooth. Let cake cool, then take it out of the pan and spread icing on top. By: Ginny and Sti; www.ginnysveganfoods.com Contributed to the FareShare Gazette by Chupa in response to a request; 16 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 18g Fat (65.2% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Goat Cheese Sauce (No Cook version included) Recipe By :Adapted from Deborah Madison's Vegetarian Cooking for Everyone Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup soft goat cheese 1 cup cream or half and half or whole milk or vegetable stock 2 teaspoons minced rosemary -- basil or thyme 1/2 tablespoon salt Pepper -- to taste Mashed garlic -- to taste Mash the cheese into the liquid and stir in the garlic. Heat over medium heat, stirring regularly, until cheese melts and the liquid simmers. Cook the sauce for 5-15 minutes - the longer you cook, the thicker it will be. Season with minced herbs, salt and pepper. Time 10-20 minutes For my NO COOK version: Put cheese, cream (or liquid of choice), in food processor with herbs and garlic. Process to paste-like consistency. Leave some lumps in if you like. Add cracked black pepper or red pepper flakes to taste. Makes a 5-minute sauce no cook sauce perfect for hot weather. Cuisine : "No Cook" Source : "veggietable.allinfo-about.com" Yield : "1 1/2 cups" NOTES : This sauce goes well with vegetables - particularly eggplant - and ravioli. For a colorful variation, try topping the sauce with some julienned sun-dried tomatoes. If you like goat cheese, you'll love this simple sauce. Chupa's Note: Using feta, I substituted the rosemary with 1 T dried peppermint to up the Greekness and used dried red pepper flakes for color, leaving out the salt all together. If you make it with vegetable stock and toss with warm whole wheat pasta, it makes a terrific take-along pasta salad. Add sliced kalamata olives, capers, finely chopped assorted colored bell peppers, rehydrated sun-dried tomatoes and pepperonici along with shredded raw spinach. Top with sliced canned cooked beets. Doesn't get any healthier or any prettier. It can also sit in the sun and not poison anyone!!! If you reduce the amount of liquid it makes an excellent spread or dip. Contributed to the FareShare Gazette by Fatima; 9 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 583 Calories; 60g Fat (90.4% calories from fat); 6g Protein; 8g Carbohydrate; 0g Dietary Fiber; 209mg Cholesterol; 3286mg Sodium. Exchanges: 12 Fat.

* Exported from MasterCook * Gooseberry Meringue Pie Recipe By :Cookbook USA Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups gooseberries 1/2 cup water 1 cup sugar 1/4 cup flour 1/8 teaspoon salt 1 (9-inch) baked pastry shell 2 egg whites -- beaten stiff 4 tablespoons sugar Cook gooseberries in water until tender. Mix 1 cup sugar, flour and salt; add to gooseberries, cook until thick; cool; pour into baked shell. Spread with meringue made of egg whites and sugar. Bake in 350 degree oven 12 to 15 minutes. Contributed to the FareShare Gazette by Bobbie in response to a request; 16 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; trace Fat (1.4% calories from fat); 2g Protein; 51g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Other Carbohydrates.

* Exported from MasterCook * Gooseberry Pie Recipe By :Tri-County Grange, Tuscarawas County, Ohio Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups gooseberries 2 tablespoons minute tapioca 1 1/2 cups sugar 1/4 teaspoon salt 1 teaspoon orange zest 2 tablespoons butter 9 inch pie crust Mix together all ingredients but the pie shell and let stand for 15 minutes. Line pie plate with pie dough. Add fruit, cover with pie dough, slit in several spots for ventilation. Bake at 450 for 15 minutes. Reduce heat to 350 and bake 30 minutes. Contributed to the FareShare Gazette by Bobbie in response to a request; 16 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1469 Calories; 77g Fat (46.9% calories from fat); 17g Protein; 180g Carbohydrate; 10g Dietary Fiber; 10mg Cholesterol; 1879mg Sodium. Exchanges: 8 Grain(Starch); 1/2 Fruit; 15 Fat; 3 1/2 Other Carbohydrates.

* Exported from MasterCook * Gooseberry Pie 1 Recipe By :Company's Coming - Pies by Jean Pare; 1992. Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups gooseberries -- (800 mL) 1 1/2 cups granulated sugar -- (350 mL) 3 tablespoons minute tapioca -- (45 mL) Pastry for a 9-inch 2-crust pie 1/4 teaspoon granulated sugar -- (1/4 - 1/2 tsp./1 - 2 mL) Cut the stems and blossoms off the gooseberries with a pair of scissors; wash and drain. Preheat oven to 350F (180C). Combine gooseberries, the first amount of sugar and the tapioca in a large bowl. Stir, then set aside for 15 minutes. Roll out half of the pastry and line a 9-inch (22 cm) pie pan. Evenly distribute the gooseberry mixture over the pastry. Roll out the remaining pastry for the top crust. Dampen the rim of the bottom crust and lay the top crust over it. Trim and crimp the edges to seal. Cut slits in the top to allow steam to escape. Sprinkle the second amount of sugar over the crust. Bake on the bottom shelf of the oven for about 45 minutes until the crust is browned and the fruit is tender. Yields 1 9-inch (22 cm) pie. From Company's Coming - Pies by Jean Pare; 1992. Published and distributed by Company's Coming Publishing Limited, Box 8037, Station "F", Edmonton, Alberta, Canada T6H 4N9. ISBN 1-895455-04-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 14 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 1g Fat (1.9% calories from fat); 1g Protein; 59g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 3 1/2 Other Carbohydrates.

* Exported from MasterCook * Gooseberry Pie (Farm Journal) Recipe By :Farm Journal's Best-Ever Pies (Patricia A. Ward) Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups gooseberries -- fresh 1 1/2 cups sugar 3 tablespoons tapioca -- quick cooking 1/8 teaspoon salt 2 tablespoons butter or margarine milk 1 pie crust (9 inch) Crush 3/4 cup of the gooseberries. Combine sugar, tapioca, salt and crushed berries in 3-quart saucepan. Stir in remaining berries. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Pour mixture into pastry-lined pie plate. Dot with butter. Place top crust over filling and seal and flute edges. Brush crust with milk. Bake at 425 F. for 35 to 45 minutes or until crust is golden brown and filling is bubbly. Cool on rack. Yield : "6 to 8 servings" NOTES : The cookbook suggests Almond Pastry for the pie crust. Contributed to the FareShare Gazette by Bobbie in response to a request; 16 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 411 Calories; 12g Fat (26.4% calories from fat); 2g Protein; 75g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates.

* Exported from MasterCook * Greek Olive Oil Piecrust Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups unbleached white flour or 1 1/4 cups unbleached white and 1 cup whole wheat or whole wheat pastry* -- plus unbleached flour as necessary for rolling out the dough 1/2 teaspoon salt 2 teaspoons baking powder 3/4 cup water 3 tablespoons olive oil * Measure the flour by spooning it into measuring cups, then leveling it off with a knife, not by scooping, or the dough will be too dry. Get out the following equipment: A mixing bowl and fork (or an electric mixer), a dry and liquid measuring cup; measuring spoons; a heavy rolling pin; 1 or 2 10-inch tart pans or pie dishes. 1. In a bowl or in the bowl of an electric mixer, mix together the flour, the salt, and the baking powder. Make a well in the center and add the water and olive oil. Mix together with a fork, or if you are using an electric mixer, with the paddle attachment, until the ingredients are thoroughly combined. 2. Turn the dough out onto a lightly floured surface and knead about until smooth, not more than a minute. Divide the dough in half. Press each half into a circle, about 4 inches in diameter. Dust with flour if the dough is sticky. Wrap tightly in plastic and place in a plastic bag. Refrigerate for 15 minutes, or up to 3 days (the dough can also be frozen for up to a month). Roll out each piece of dough on a lightly floured surface, dusting both sides of the dough with unbleached white flour as necessary to prevent it from sticking to the surface or to your rolling pin, into a thin 12-inch round. Spray or brush tart pans with olive or vegetable oil. Line the tart pans with the dough and pinch an attractive edge around the rim. Wrap in plastic wrap and foil (to secure the plastic) and refrigerate or freeze until ready to use. Advance preparation: The dough will keep for 3 days in the refrigerator and can be frozen. Remove from the freezer very shortly before pre-baking. Source : "Little Vegetarian Feasts by Martha Rose Shulman" Yield : 2 10-inch crusts. NOTES : Quiche may sound out-dated, but a nice custardy, savory tart makes a delicious meal. There are two deterrents when it comes to making a tart for dinner: first, you have to make a crust, and second, if you are interested in healthy eating, the crust usually has a lot of butter. This crust will solve both problems. It's incredibly easy, and there are only 3 tablespoons of olive oil in 2 crusts. You can make them and put one in the freezer for a later date. It's crisp rather than crumbly; be warned that the edges will be quite hard, so you will need a serrated knife or a pizza cutter to slice the tart. But the crust underneath the filling will have a somewhat bready, thin pizza-crust quality. It works equally well with unbleached white flour, half unbleached and half whole wheat, or whole wheat pastry flour. Contributed to the FareShare Gazette by Chupa; 28 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; 3g Fat (97.6% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Greek Pasta Salad Recipe By :Betty Crocker #137 - Easy Meatless Dishes Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups uncooked rosamarina pasta -- (orzo)(8 ounces) 2 cups thinly sliced cucumber 1/2 cup chopped red onion 1/2 cup Italian dressing 1 medium tomato -- chopped (3/4 cup) 15 ounces canned garbanzo beans -- rinsed and drained, up to 16 4 ounces canned sliced ripe olives -- drained 1/2 cup crumbled feta cheese -- (2 ounces) Preparation Time: 15 minutes. Chill: 1 hour. 5 Servings. 1. Cook and drain pasta as directed on package. Rinse with cold water; drain. 2. Mix pasta and remaining ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours. 3. Top salad with cheese. 5 servings. SUBSTITUTION : For a more intense flavor, substitute 1 cup sliced, pitted Kalamata olives for the sliced ripe olives. MENU IDEA: This salad is perfect to tote to a spring picnic. Serve with a loaf of garlic bread and fresh fruit. Diet Exchanges: 1 1/2 starch, 1 medium-fat meat, 3 fat Source : "Betty Crocker #137 - Easy Meatless Dishes, page 58" NOTES : Bobbie's Note: We loved this very flavorful salad. I added a little Greek salad dressing and oregano to zip up the flavor. Contributed to the FareShare Gazette by Bobbie; 1 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 3g Fat (64.3% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

* Exported from MasterCook * Green Been and Hamburger Stroganoff Recipe By : Serving Size : 4 Preparation Time :0:25 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 3 slices bacon -- chopped 1 chopped onion 1 can mushroom soup 1 can green beans 1 cup sliced mushrooms 2 tablespoons cream cheese 1/2 cup milk -- (approximately) Salt -- to taste Pepper -- to taste Garlic Powder -- to taste Sour Cream -- to taste [1 tbsp./person -- can Add More] Cook bacon a couple of minutes and then add onion for a minute and then add the ground beef. Stir and cook until meat is browned very well and drain fat. Add can of soup. Add green beans. Add mushrooms (fresh or 1 small can). Add cream cheese. Add approximately 1/2 cup of milk to consistency you desire. Salt, pepper and a dash of garlic powder to taste. Cook on low for approximately 10 minutes, covered. Serve over wide cooked noodles. Add a dollop of sour cream on each serving. S(mastercook formatting by): "Peggy Minor <peggyminor@bak.rr.com to The TNT Recipes List." NOTES : It is just the basic stroganoff recipe but I like one dish type of meals and have added the veggies in the dish. I would also make this again, with what ever veggies that I have on hand.. ie zucchini. Bobbie's Note: I used fresh green beans for this dish. Really delicious! I'll make this again. I used about 3 tablespoons cream cheese. Contributed to the FareShare Gazette by Bobbie; 27 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 38g Fat (74.0% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 411mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.

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