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FareShare Gazette Recipes -- October 2003 - C's
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* Exported from MasterCook *
Canadian Butter Tarts
Recipe By :Lizzie Calhoun, Canada
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- (1/2 stick) softened
1/2 cup brown sugar
1/2 cup light corn syrup
2 eggs
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped walnuts
1 box frozen pastry shells (the box should
contain 8 shells) -- (8 ounce)
Preheat oven to 325 degrees.
Cream butter and brown sugar in a mixing bowl. Add corn syrup and eggs,
stirring until well combined. Stir in the vanilla, raisins and walnuts.
Place pastry shells on a parchment paper-lined baking sheet. Divide custard
among the 8 pastry shells. Bake for 35 minutes, until custard is set in the
middle of each tart.
Source: "The Global Epicure"
Yield: "8 tarts"
NOTES : These are a National favourite of Canada, enjoy!
Contributed to the FareShare Gazette by Chupa 28 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 11g Fat (41.0% calories
from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;
102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Caribe Pumpkin Fritters
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups mashed pumpkin
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
1 teaspoon baking powder
1 1/4 cup milk
1 cup all-purpose flour
Oil -- for deep fat frying
Combine pumpkin, sugar (instead of adding sugar in the batter, it may be
sprinkled over hot fritters after cooking, as an option), salt, vanilla,
baking powder, milk and flour in a mixing bowl until ingredients are just
combined. Hand stir ingredients. Do not use an electric mixer and do not
over mix.
Drop by teaspoonfuls into hot oil and cook 1 to 2 minutes on each side.
Drain on paper towels.
As another option, fritters can also be cooked on a griddle, similar to a
pancake.
Serve fritters hot as a snack or side dish to a meal.
West Indian pumpkin, or calabash, varies from the North American Halloween
variety. In shape, it is usually more oval then round and in color, has a
greenish skin flecked with yellow or white blotches. The flesh inside is
mildly sweet to taste and yellow to orange in color. When West Indian
pumpkin is not available, use Hubbard or butternut squash in its place.
Yield: 12 fritters
Virgin Islands Cooking by Carol Brother
Contributed to the FareShare Gazette by Chupa 23 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; trace Fat (4.4% calories
from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;
88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk;
0 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cheesy Crab Enchiladas
Recipe By :Kelly Mockler, Madison, WI
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (8 ounce) packages cream cheese -- softened
1 envelope ranch salad dressing mix
3 tablespoons + 1/4 cup milk -- divided
1 small red onion -- diced
2 cloves garlic -- minced
2 tablespoons butter or margarine
1 pound crabmeat -- flaked, cartilage
removed (frozen or canned)
2 ( 2 1/2 oz.) cans sliced ripe olives -- drained
1 4 ounce can chopped green chilies
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups Monterey Jack cheese -- (8 ounces) divided
8 flour tortillas -- (8 inches)
1/2 cup shredded Colby cheese
chopped green onions and tomatoes,
shredded lettuce
sliced ripe olives -- for garnish,
optional
In a mixing bowl, combine cream cheese, dressing mix and 3 tablespoons milk until
smooth. Set aside 3/4 cup for topping.
In a skillet, sauté onion and garlic in butter until tender. Stir in crab, olives,
chilies, pepper and salt. Fold crab mixture and 1 1/2 cups Monterey Jack
cheese into remaining cream cheese mixture.
Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side
down in a greased 13x9x2" baking dish. Combine remaining milk and reserved cream
cheese mixture until blended; pour over tortillas. Sprinkle with Colby and remaining
Monterey Jack. Cover and bake at 350 F. for 25 minutes. Uncover; bake 5-10 minutes
longer or until heated through. Serve with green onions, tomatoes, lettuce and
olives, if desired.
Source: "Taste of Home Magazine Feb-Mar, 2002, p. 30"
S(mastercook formatting by): "bobbie"
Yield: "8 enchiladas"
NOTES : "While I was in college, my roommates and I loved the taste of ranch
dressing - it was our condiment of choice for almost everything," remembers
Kelly. " So I created these rich delectable crab enchiladas - with ranch
dressing mix as my secret ingredient."
Contributed to the FareShare Gazette by Bobbie 22 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 649 Calories; 39g Fat (54.5% calories
from fat); 30g Protein; 44g Carbohydrate; 3g Dietary Fiber; 146mg Cholesterol;
969mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable;
6 1/2 Fat.
* Exported from MasterCook *
Cherry Jam
Recipe By :Pat Ciesla
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart sweet or sour cherries, chopped and pitted
1 package powdered pectin
1/4 cup ReaLemon lemon juice (use only with sweet cherries)
5 cups sugar
Combine cherries, pectin and lemon juice, if needed, in a large
sauce pot. Bring to a boil over high heat, stirring constantly. Add
sugar, stirring until dissolved. Return to a roiling boil. boil hard
1 minute, stirring constantly. Remove from heat. Skim foam if
necessary. Ladle hot jam into hot jars, leaving 1/4" head space.
Adjust two-piece caps. Process 120 minutes in a boiling water canner.
Yield about 6 half-pints.
For above 5,000 feet add 5 minutes per 1,000 feet in elevation.
Pat Ciesla
Master Food Preserver
Colorado State University
Contributed to the FareShare Gazette by Pat 11 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 645 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 167g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
2mg Sodium. Exchanges: 11 Other Carbohydrates.
* Exported from MasterCook *
Cherry Jelly With Powdered Pectin
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups cherry juice
1/2 cup water
3 pounds sour cherries
--or--
2 1 quart boxes sour cherries
1 package powdered pectin
4 1/2 cups sugar
To prepare juice. Select fully ripe cherries. Sort, wash, and remove
stems; do not pit. Crush cherries, add water, cover, bring to boil
on high heat. Reduce heat and simmer for 10 minutes. Extract juice.
To make jelly. Measure juice into a kettle. Add pectin and stir well.
Place on high heat and, stirring constantly, bring quickly to a full
rolling boil that cannot be stirred down. Add sugar, continue stirring,
and heat again to a full rolling boil. Boil hard for 1 minute.
Remove from heat; skim off foam quickly. Pour jelly immediately into
hot, sterile canning jars to 1/4-inch from top. Seal, and process 5
minutes in a boiling water bath.
This recipe yields about 6 eight-ounce jars.
Source:
'Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm'
S(Formatted for MC5): '08-19-2000 by Joe Comiskey - jcomiskey@krypto.net'
Yield: '6 eight-ounce jars'
Source: http://recipeview.com/Canning/Canning203.htm
Contributed to the FareShare Gazette by Dee 13 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 779 Calories; 1g Fat (0.6% calories
from fat); 4g Protein; 199g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
41mg Sodium. Exchanges: 3 1/2 Fruit; 10 Other Carbohydrates.
* Exported from MasterCook *
Cherry Tomato and Feta Calzone
Recipe By :Sackville Girl
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces all-purpose flour
5/8 teaspoon salt
1/3 ounce fast-rising active dry yeast
7/8 cup water
2 tablespoons olive oil
For the filling
1 1/4 red onion, finely chopped
6 mushrooms, sliced
3 cloves garlic, minced
7 teaspoons olive oil
12 black olives, pitted and chopped
15 cherry tomatoes
1 teaspoon dried oregano
2 teaspoons dried basil or 12 fresh basil leaves
4 ounces feta cheese (about 3/4 cup crumbled)
1/3 cup parmesan cheese
fresh ground black pepper
1 large egg, beaten with a splash of milk
1/2 cup tomato sauce
Sift the flour into a mixing bowl. Stir in the salt and yeast, then
the warm water and olive oil. Mix as best you can, either with your
hands or with a dough hook attachment on your mixer, eventually
forming into a ball.
Dust a work surface with flour and knead the dough for several
minutes, until smooth and springy. Cover and leave in a warm place
for 30 minutes, while you prepare the filling.
Heat the oil in a frying pan and soften the onions, garlic and
mushrooms. Add the whole tomatoes, Oregano, dried basil (if using)
and chopped olives to the pan and cook for about five minutes,
stirring often, until the tomatoes are soft but whole. Remove
from the heat.
Take out the risen dough and break into four pieces. Roll out one
section of the dough on a floured surface until you have a circle
about 20cm (about 8 inches) across. It will be quite thin. Lay on
an oiled baking sheet and brush a 2cm (3/4 inch) border with egg.
Smear the rest of the dough with a spoonful of tomato sauce. Pile
a quarter of the filling on one half, plus a bit of both cheeses,
fresh basil (if using) and a grinding of pepper. Fold over the
unfilled half, press the edges and seal with a fork.
Brush the egg mixture over the top.
Repeat with the remaining pieces and then bake for 15 minutes at
400F, until puffed and golden.
Contributed to the FareShare Gazette by Art 12 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 441 Calories; 18g Fat (35.9% calories
from fat); 11g Protein; 60g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol;
651mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable;
3 Fat.
* Exported from MasterCook *
Chili Verde Burritos
Recipe By :Mike Rodman
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds lean pork, cut into 1/2-inch cubes
1 2/3 cup chicken stock
1/3 cup liquid from coarse purée (see directions)
Coarse purée:
1 pound tomatillos
2 medium onions
3 jalapenos, stems removed
8 cloves garlic
2 4.5 oz. cans chopped green chiles
1 small bunch cilantro, chopped
1 teaspoon ground cumin
10 large tortillas
After cutting the pork, you’ll need to soften the tomatillos, so
they’ll purée easier. Peel off the outer leaf and discard; put in
boiling water for 3 minutes; drain in colander; then put tomatillos
in a bowl of cold water (to keep them from continuing to cook).
Separately pulse in a mini-food processor: the softened tomatillos,
onion, jalapenos and garlic. If you don’t have a food processor,
mince by hand.) Don’t liquefy any of the items -- just pulse it
enough to be finely chopped.
As you finish with each ingredient, put it in a mixing bowl. After
all four items have been chopped, add the canned chiles and cilantro.
Mix well and drain through a colander, catching the juices in
another bowl.
Save 1/3 cup of the juices that drain out and discard the rest.
Return coarse purée to its own mixing bowl and stir-in the cumin.
Brown pork in Dutch oven or stockpot (I use a 5-qt. cast-iron Dutch
oven that works great). Drain; return to pot and add chicken stock
and 1/3 cup of the purée liquid.
Simmer pork in liquid for 1 hour. (Can be made ahead, to this point.)
Add coarse purée and simmer for another 20 minutes. Serve in large
tortillas, using slotted spoon for filling and a regular spoon to
spread liquid on top.
As a side dish, either Mexican rice or refried beans are recommended.
Notes:
Mike Rodman is a free-lance writer who lives on Beaver Lake in
Northwest Arkansas, where he also fishes, cooks and listens to his
stereo.
Contributed to the FareShare Gazette by Art 11 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2723 Calories; 57g Fat (19.0% calories
from fat); 76g Protein; 474g Carbohydrate; 38g Dietary Fiber; 0mg Cholesterol;
7052mg Sodium. Exchanges: 26 1/2 Grain(Starch); 0 Lean Meat; 13 Vegetable;
11 Fat.
* Exported from MasterCook *
Chinese Aubergine Stuffed Fritters
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Aubergines:
1 1/8 pounds aubergines
1 tsp. salt
To Deep Fry:
1/4 pound rice flour -- (5/8 cup)
2 eggs -- beaten
1/2 pound potato or corn flour -- (1 1/4 cups)
1 tsp. five spice
1 pinch salt and white pepper
oil for deep frying
Stuffing:
1 garlic clove -- finely chopped
2 tsp. ginger -- finely chopped
2 tsp. five spice
1 Tbsp dried shrimps -- soaked in boiling
water
OR VEGETARIAN OPTION:
1 tablespoon use chopped chestnuts
1/2 pound minced pork (or vegetarian option use tofu
and shitake mushrooms)
1 spring onion -- finely chopped
1 Tbsp soy sauce
1 tsp. shaoshing wine or dry sherry
1 tsp. caster sugar
1 pinch salt and white pepper
Aubergine: Slice the aubergine width way into slices around 2 cm thick.
Make an incision in half way down the side of the slices and cut so as to
create a pouch for the stuffing so as not to break through the flesh. Lay them
on a tray and sprinkle them with salt, to remove some of the bitter juices.
Set the slices aside while you prepared the stuffing.
Stuffing: Place the stuffing in a blender and process it until you have a smooth
mixture or finely chop all the ingredients and combine them together in a bowl
until well combined.
To Fill Aubergine: Pat dry the aubergine slice with paper toweling. Take
teaspoonful of the stuffing and carefully fill the pouches with the stuffing
(try not to break the flesh and don't overfill them).
To Cook: Heat oil in a wok or deep fryer to 180-190 C. Combine potato or corn
flour, five spice and salt and pepper in a bowl. Place the egg yolks in a
separate bowl and the rice flour in a third bowl. Toss the aubergine slices in
the rice flour, then coat them in egg and finely cover them well in the flour.
Deep-fry a few slices at a time in the preheated oil for 2-3 minutes turning them
over halfway through cooking, until they are crisp and golden brown. Remove the
aubergine from the oil and keep them warm while you cook the remaining slices.
To Serve: Distribute the slices among 4-6 plates and serve them with a small bowl
of soy sauce or with 50% soy sauce and 50% red wine vinegar combined.
If like me you are a big fan of aubergine tempura you will love this
dish, as the stuffing puts another dimension to them. This isn't a
vegetarian recipe but you could easily adjust the recipe by taking out
the dried prawn and pork mince and replacing them with finely chopped
chestnuts, tofu and shitake mushrooms or another vegetable.
4-6 Portions
Source: "CD Kitchen"
Start to Finish Time: "0:30"
T(Cooking Time): "0:10"
Contributed to the FareShare Gazette by Chupa 23 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 96 Calories; 2g Fat (16.9% calories
from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;
576mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
* Exported from MasterCook *
Chipotle Cranberry Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon adobo sauce from chipotle chilies
1 cup sun-dried cranberries (Crasins)
1/4 cup brandy or bourbon
1/4 cup brown sugar
1/4 cup lemon juice
1 cup water
Combine all ingredients in a saucepan and simmer 15 minutes, covered.
Turn off heat and let sit, still covered, for 15 more minutes.
Put ingredients in a food processor and pulse until desired
consistency. Texture may range from somewhat coarse to smooth.
Serve with turkey or mix with 1 stick of butter and spread on rolls.
Makes 1 1/2 to 2 cups.
Contributed to the FareShare Gazette by Art 24 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 25 Calories; 0g Fat (0.0% calories
from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Chipotle-Cilantro Pesto
Recipe By :Tonia Anderson
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chopped fresh spinach leaves
2 cups chopped fresh cilantro
1/4 cup flat leaf parsley
1/4 cup toasted shelled pumpkin seeds
3 tablespoon Parmesan Cheese
1 tablespoon chopped fresh oregano
3 cloves garlic
1 chipotle Chile in adobo sauce
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon lime juice
In a food processor, combine the spinach, cilantro, parsley, pumpkin
seeds, cheese, oregano, garlic, and chile and pulse to blend. With
the motor running, add the olive oil and lime juice and process for
15 to 20 minutes, until blended. Scrape into a container, cover, and
refrigerate until ready to use. The pesto keeps for 3 or 4 days in
the refrigerator. Freezes great.
This goes well on top of some Mexican soups. Depending on the Chile,
adjust to your taste.
Shared by " http://CookingForFun.tripod.com
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 96 Calories; 5g Fat (42.4% calories
from fat); 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol;
299mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
NOTES :
Formatted in MasterCook by Art@fareshare.net
Contributed to the FareShare Gazette by Art 06 October 2003.
www.fareshare.net
Art's Note: This is in response to Ruth's request for recipes for the
food processor.
This is from Tonia Anderson from the CookingForFun recipe list website referenced above.
* Exported from MasterCook *
Chocolate Pumpkin Cheesecake
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 cup pecan pieces
6 chocolate fudge cookies
1 teaspoon butter -- melted
Chocolate Cheesecake
8 ounces semisweet chocolate
1/4 cup brewed coffee
3/4 pound cream cheese
3/4 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
Pumpkin Cheesecake
2 teaspoons butter -- melted
1 pound cream cheese
3/4 cup granulated sugar
2 tablespoons flour
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
Semisweet chocolate ganache
1 cup heavy cream
2 tablespoons butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate
Preheat oven to 325º. Toast the pecans on a baking sheet in a preheated oven
for 6 to 8 minutes. Remove from the oven and allow to cool to room temperature.
Lower oven temperature to 300º. In a food processor fitted with metal blade,
chop the cookies and pecans until they are crumbs (yield about 2 cups of
crumbs), about 20 to 30 seconds. Set aside.
Coat the bottom of a 9x3" springform pan with 1 teaspoon melted butter. Use
hands to press 1 cup of crumbs to a uniform level and thickness on the butter
bottom of pan. Set aside.
To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half
of a double boiler over medium-high heat. Place the semisweet chocolate and
coffee in the top half of the double boiler. Tightly cover the top with film
wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until
smooth.
Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 teaspoon salt
in a bowl of an electric mixer fitted with a paddle. Beat on low for 1
minutes and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one
at a time, beating on high for 20 seconds and scraping down the bowl after
each addition. Then beat the mixture for 1 minute more on high. Add 1
teaspoon vanilla and beat on medium for 15 seconds. Add the melted chocolate
mixture and beat on medium for 30 seconds. Remove the bowl from the mixer.
Use a rubber spatula to finish mixing the batter until it is smooth and
thoroughly combined. Pour cheese cake mixture into the prepared springform
pan, spreading evenly. Keep at room temperature while preparing the pumpkin
cheesecake batter.
To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1
teaspoon butter. Line the pan with an 8-inch square of parchment paper. Coat
the parchment paper with the remaining teaspoon of butter. Set aside until
needed.
Place 1 pound of cream cheese, 3/4 cup sugar, the flour, and 1/2 teaspoon salt
in the bowl of the electric mixer fitted with a paddle. Bear on low for 1
minutes, and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at
a time, beating on high for 20 seconds and scraping down bowl after each
addition. Add 1 teaspoon vanilla and beat on medium for 15 seconds, then beat
on high for 2 more minutes. Add the pumpkin puree, cinnamon, allspice, and the
cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer.
Use a rubber spatula to finish mixing the batter until it is smooth and
thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared
cake pan, spreading evenly.
Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the
bottom rack of the 300º oven (the bottom rack should be at least 3 inches
below the center rack). Place both cheesecakes on the center rack of the
oven and bake for 1 hour and 10 minutes, until the internal temperature of
the cheesecake is 170º. Turn off the oven and allow the cheesecakes to
remain in the oven for an additional 20 minutes. Remove from the oven and
cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake
for one hour, but keep the pumpkin cheesecake at room temperature. (Do not
remove either cake from pan.)
To prepare the ganache, heat the cream, butter, and sugar in a 2 1/2 quart
saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring
the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour
the boiling cream over the chocolate and allow to stand for 5 minutes. Stir
until smooth. Allow to cool to room temperature.
Pour one cup of the semisweet chocolate ganache over the top of the chilled
chocolate cheesecake. Spread evenly over the top of the cake. Invert the
pumpkin cheesecake onto the layer of ganache. Gently press down on the cake
to set in place. Wrap the entire springform pan with film wrap and refrigerate
for 3 hours.
The cheesecake can now be released from the springform pan. Remove film wrap
and wrap a damp, hot towel around the sides of the pan (the towel should be
large enough to wrap around and cover the sides of the pan) and hold around the
pan for one minute. Carefully release and remove the springform pan. Using a
cake spatula, smooth the sides of the cake with 2 to 3 tablespoons of the
ganache. Spread the remaining ganache evenly over the top of the cake, coating
evenly. Refrigerate for at least 30 minutes before cutting and serving. Heat
the blade of a serrated slicer under hot water before cutting and run it under
hot water after making each slice.
NOTES : For decorations, use pecan, cookie pieces also on top of the cake
approximately 2 inches around the edge of the cake. Evenly space who pecan
pieces on top of the edging. In the center of the top place chocolate leaves.
Contributed to the FareShare Gazette by Jennie 27 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 936 Calories; 66g Fat (60.4% calories
from fat); 14g Protein; 83g Carbohydrate; 1g Dietary Fiber; 268mg Cholesterol;
593mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable;
0 Non-Fat Milk; 12 1/2 Fat; 5 Other Carbohydrates.
* Exported from MasterCook *
Codfish Fritters (Jamaica Stamp n' Go)
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound dried salted codfish
1 small clove garlic
1/4 pound flour
1 teaspoon paprika
1 tomato
2 stalks escallion (or leeks)
1 medium sized onion
1/4 teaspoon Island Spice Hot pepper sauce
Soak fish for at least 3 hours. Boil and dice or shred finely. Chop
finely the onions, garlic, escallion or leeks, tomatoes and add the
Island Spice Hot pepper sauce.
Place the codfish in a mixing bowl and to this add the flour and
sufficient cold water to make a thin batter, similar to that of pancakes,
stirring until smooth. Add chopped seasoning with hot pepper sauce.
Have a skillet well heated with oil for frying using a moderate amount of oil.
Spoon the batter into the skillet as you would for pancakes, but use a
knife to spread each fritter thin. Fry until golden brown and crisp on
both sides.
Drain on paper towels any keep in a dish in a warm oven until
ready to serve. These fritters make an excellent cocktail snack for which
purpose use a small teaspoon to measure fritters when frying. Spear
with tooth- picks to serve.
Note: The fritters TASTE BETTER HOT BUT CAN BE SERVED AT ROOM
TEMPERATURE.
www.islandspice.com
Contributed to the FareShare Gazette by Chupa 24 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 450 Calories; 2g Fat (3.6% calories
from fat); 13g Protein; 95g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
15mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.
* Exported from MasterCook *
Cold Zucchini Soup - WW 1 point
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tomatoes -- quartered
2 medium zucchini -- chopped
3 celery stalks -- chopped
1 green pepper -- quartered
1 large onion -- quartered
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon grated lemon rind
In a food processor, combine the tomatoes, zucchini, celery, peppers,
onions, lemon juice, basil, cumin and lemon rind. Process with on/off
turns until smooth. Serve chilled.
This recipe yields 6 servings.
Source: "Prevention's Recipe Archive at
http://www.prevention.com/cooking"
NOTES : Weight Watcher points calculated at 1
Contributed to the FareShare Gazette by Chupa 29 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 61 Calories; 1g Fat (9.4% calories
from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable;
0 Fruit; 0 Fat.
* Exported from MasterCook *
Cream Of Butternut Squash Soup With Pumpkin Seed Garnish
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 small yellow onion; chopped
1 stalk celery; chopped
2 carrots; peeled and chopped
1 large butternut squash; peeled seeded and cubed
2 russet potatoes; peeled and cubed
2 quarts chicken stock, unsalted homemade or good
quality
1 bay leaf
2 teaspoons salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1 cup light cream
8 tablespoons toasted pumpkin seeds (see below)
Melt butter in a heavy-bottomed stock pot. Add the onion, celery,
and carrots. Stir over medium heat until the carrots soften a bit
and the onion is translucent. Add the butternut squash, potatoes and
the chicken stock and bring the mixture to a boil. Reduce heat and
cover partially. Add the bay leaf and allow to simmer for 45 minutes
to 1 hour, or until the squash is very soft. Remove from heat and
puree the solids with the liquid in a blender or a food processor
until smooth and creamy. Add salt, sugar, nutmeg and cream and stir
to combine.
Toasted Pumpkin Seeds:
If you have a heavy cast iron frying pan, warm over medium-high heat
for about 15-20 seconds before adding the pumpkin seeds. This does
not need any oil. As a matter of fact, the nutty crispness of the
seeds comes out better in this method than if they were fried in
oil, not to mention the calories that you would be consuming. If you
don't have a cast iron pan, place the seeds on a cookie sheet in a
preheated 350F oven and bake for 4-6 minutes of until they are
toasty.
Contributed to the FareShare Gazette by Art 17 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 103 Calories; 10g Fat (86.5% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol;
589mg Sodium. Exchanges: 0 Grain(Starch); 2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cream of Zucchini Soup (WW)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 onion -- chopped
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
3 medium zucchini -- about 3/4 pound,
sliced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup fat-free evaporated milk
freshly ground nutmeg
Melt the butter in a saucepan, then add the onion. Sauté until the
onion is almost tender, about 8 minutes. Stir in the flour and cook,
stirring, 2 minutes.
Remove the pan from heat and stir in the broth; return to heat and
bring to a boil. Stir in the zucchini, salt and pepper. Reduce the heat,
cover and simmer until the zucchini is completely tender, about 15 minutes.
Transfer the soup to a blender and puree. Return the soup to the
saucepan and add the evaporated milk. Cook until heated through; do not let
the soup boil. Divide the soup evenly among 4 bowls and grate a dash of
nutmeg over each serving. Serve immediately.
Source: "WW Simply the Best All American"
Copyright: "IDG Books Worldwide 2000"
http://www.angelfire.com/journal/wwrecipes/index.html
Contributed to the FareShare Gazette by Chupa 28 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 118 Calories; 5g Fat (29.1% calories
from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol;
472mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable;
1/2 Non-Fat Milk; 1/2 Fat.
* Exported from MasterCook *
Cseresznyek Rumos Palacsintaban (Hungarian Cherries in Rum Fritter)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
1/2 cup Flour -- all-purpose
1 tablespoon Sugar -- powdered
1 pinch Salt
1 tablespoon Rum
1/2 cup Butter -- clarified
1/2 cup Oil -- vegetable
1 pound Cherries -- bing
Sugar -- powdered
Sugar -- vanilla
Mix eggs, flour, 1 tablespoon powdered sugar, salt and rum till smooth.
Let the batter rest for 1 hour.
Heat butter and oil in a frying pan. When, turn frying temperature is
reached heat to low. Dip cherries into the batter and stand them up in
the butter and oil. Turn them carefully by their stems to make sure they
will become crisp golden brown on all sides. Blot in powdered sugar on
paper towels.
Pile up fritters in pyramid shapes, sprinkle with vanilla sugar.
Source: "RecipeSource"
Contributed to the FareShare Gazette by Chupa 24 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 606 Calories; 53g Fat (78.1% calories
from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol;
297mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 10 1/2 Fat;
0 Other Carbohydrates.
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