Recipes Included On This Page Amish Tomato Fritters Amorous Pesto (Greek Feta Dip) Apple & Green Tomato Chutney Apple Dumplings -- Yummy Asian Barbecue Turkey Thighs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Amish Tomato Fritters Recipe By :cooksrecipes.com Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon granulated sugar 3/4 teaspoon salt 1/4 teaspoon dried basil 1 can tomatoes -- (28-ounce) well-drained 1 tablespoon finely minced onion 1 tablespoon minced flat-leaf parsley 1/2 teaspoon Worcestershire sauce 2 large eggs Vegetable oil for frying In large bowl combine flour, baking powder, sugar, salt and dried basil leaves; set aside. Chop canned tomatoes into 1/2-inch pieces; drain any excess liquid. Add the chopped tomatoes, onion, parsley and Worcestershire sauce to flour mixture, but do not mix; set aside. In small bowl beat eggs and then add to the flour-tomato mixture. Blend lightly with fork. Heat about 1/4-inch oil in a large skillet over medium-high heat. When hot, drop the fritter batter by tablespoonfuls, using the back of the spoon. to flatten the fritters slightly. Fry until golden brown on one side, then turn and fry other side. Transfer fritters onto a paper towel-lined plate. Keep fritters warm until serving time. Makes about 2 dozen fritters. Contributed to the FareShare Gazette by Chupa 22 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; trace Fat (15.0% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Amorous Pesto (Greek Feta Dip) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Feta Cheese (150 grams) -- preferably in brine 1 bulb and 1 clove Garlic or 1/4 cup prepared roasted garlic 1 teaspoon fresh Basil or fresh Cilantro 1/2 cup Pine Nuts 1/2 teaspoon Saffron -- optional (1/2 to 1) 1 Tablespoon Lemon Juice 2 Tablespoons Extra Virgin Olive Oil or 3 T Sour Cream Remove the papery skin from the garlic bulb and bake it in the oven for 1 hour at 350 degrees. Let cool and remove any residual skin. You should have about 1/4 cup baked garlic with a creamy texture. If you use saffron, soak it in the lemon juice for at least 30 minutes. Purée the feta cubes, the baked garlic, the raw garlic clove, the basil or cilantro and the lemon juice (with or without saffron) in a food processor. Add olive oil or crème fraiche to get a smooth, creamy consistency. Posted by philocrates on 5/25/02 sweetparadyce.com NOTES : The dip mix based on olive oil is the original one. Substituting olive oil by sour cream results in a dip mix with a softer taste and a smoother consistency. Both forms can be used in the same way as ordinary pesto sauce. Deep-freezing is possible, especially of the sour cream or crème fraiche based dip. Remember: If you leave out the saffron, the aphrodisiacal effects might be very weak or even absent. If saffron is too dear, turmeric is an acceptable substitute. **Chupa Says: thinning this sauce, either with more olive oil or more sour cream thinned with milk or bouillon, makes a savory pasta sauce. Add bits of leftover veggies, chopped red and green peppers, sliced olives, capers, and chopped red onion. I use 3 Tablespoons of fresh herbs (mint is an excellent choice!) or 1 Tablespoon dried. If you use mint leave out the saffron. On using saffron: when you have this many strong flavors, and not dependent on the saffron, turmeric is an excellent substitute for color. Less expensive as well. Contributed to the FareShare Gazette by Chupa 29 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple & Green Tomato Chutney Recipe By :All About Relishes Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Tart green apples 24 small Green tomatoes 4 medium onions 3 cups Seedless raisins (1 pound) 4 cups Cider vinegar 2 1/2 cups Brown sugar -- firmly packed 2 tablespoons Salt 1/2 teaspoon Dried chilies -- crushed 1 1/2 tablespoons Curry powder 3 tablespoons Mixed pickling spices Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints. Contributed to the FareShare Gazette by Dee and Pat 15 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; trace Fat (3.2% calories from fat); 2g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 563mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Apple Dumplings -- Yummy Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 granny smith apples 2 cans crescent rolls (large cans) 1 1/2 sticks butter (melted) 1 cup sugar -- I use brown but white is okay. 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg (optional) 1 can mountain dew Peel, core, cut apples into 8 wedges. Roll each wedge in a crescent roll and place in a 9x13 bake pan. Mix butter, cinnamon, nutmeg and sugar pour over rolls; then pour mountain dew over all. Bake in preheated 350 degree oven for 45 minutes. Sent to me thru a friend -- great for this time of year. Julie Contributed to the FareShare Gazette by Julie 07 October 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; trace Fat (0.3% calories from fat); trace Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Asian Barbecue Turkey Thighs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup plain barbecue sauce 1/4 Cup sliced green onions white and green parts 3 Tablespoons reduced-sodium soy sauce 2 Tablespoons sesame seeds toasted 1 Teaspoon minced garlic 1 Teaspoon fresh ginger root peeled and minced 2 Pounds Turkey Thighs skinned and excess fat removed 1. In 2-cup measure combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. 2. Pierce holes in thighs using tines of fork. 3. In self-closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly. 4. Prepare grill for indirect heat cooking. Cook thighs over medium heat 25 to 30 minutes per side until food thermometer, inserted in thickest portion of thigh, registers 180 degrees F. During last 10 minutes of cooking, brush with reserved marinade. 5. Serve hot with favorite rice dish and a vegetable, if desired. Meal Type: Entree, Dinner Ethnicity: Asian Source: "The National Turkey Federation." Yield: "4 entrees" Contributed to the FareShare Gazette by Chupa 30 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; trace Fat (1.2% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 450mg Sodium. Exchanges: 1/2 Vegetable.

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