Recipes Included On This Page Mango Raita Mexican Burgers Miniature Pecan Tarts Molee (Fish in Cream Sauce) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Raita Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Serving Size : Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ripe mango 1 green chili pepper 1 pint yogurt -- (570 mL) 1 teaspoon ground cumin -- (5 mL) 1/4 teaspoon sea salt -- (1 mL) Peel the mango; cut the flesh from the stone and chop roughly. Tip into a bowl with as much juice as you can recover from the chopping board. Halve the chili; de-seed carefully and dice; add to the bowl. Beat in the yogurt, ground cumin and a little salt. Description : "A raita brings the cooling, tart taste of yogurt to a curry meal. Serve in a large bowl with a deep spoon so that people can help themselves." From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. ISBN 0 7225 1224 4. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie 04 October 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 16g Fat (44.5% calories from fat); 18g Protein; 28g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 704mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Mexican Burgers Recipe By :My Great Recipes Cards Serving Size : 4 Preparation Time :0:20 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/4 cup soft bread crumbs 1 1/2 teaspoons garlic salt 1 teaspoon chili powder 1 1/2 pounds ground beef 1/3 cup sour cream 1/4 teaspoon ground cumin 1 dash cayenne pepper 1 4 ounce can green chiles -- seeded, cut in slivers 4 slices Monterey Jack cheese 4 onion rolls -- split and toasted 4 tomato slices 4 lettuce leaves 4 thin slices red onion Beat egg in a mixing bowl, mix in bread crumbs, garlic salt and chili powder. Add ground beef. Mix lightly to combine thoroughly. Shape into 4 burgers. Mix sour cream, cumin and cayenne. Set aside. Grill hamburgers over low glowing coals until first sides are nicely browned; turn. Top each burger with about 1 tablespoon of the sour cream mixture. Cover with green chiles and a slice of cheese. Continue grilling until burgers are done to your taste. Serve on onion rolls, topping each with a tomato slice, a lettuce leaf and a slice of onion. Source: "My Great Recipes Card 14-25" S(mastercook formatting by): "bobbie" T(Grilling Time): "10:00" Serving Ideas : Good served with corn chips, carrot curls, radishes and spears of fresh pineapple drizzled with lime juice for dessert. NOTES : Piquant flavor borrowed from Mexican cooking accents these barbecued hamburgers. Their sprightly topping combines cumin-seasoned sour cream, green chilies and melted Jack cheese. Tip: After lightly a charcoal fire for grilling, allow 30-40 minutes for the coals to reach the right stage for cooking - glowing with red edges. Contributed to the FareShare Gazette by Bobbie 17 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1093 Calories; 85g Fat (70.1% calories from fat); 61g Protein; 21g Carbohydrate; 4g Dietary Fiber; 301mg Cholesterol; 1545mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 12 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Miniature Pecan Tarts Recipe By :My Great Recipes Cards Serving Size : 35 Preparation Time :0:25 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 ounce package cream cheese -- softened 1 cup sifted all purpose flour 1 cup butter -- softened Filling: 1 large egg -- slightly beaten 3 tablespoons butter -- melted 3/4 cup dark brown sugar -- firmly packed 1/8 teaspoon salt 1 teaspoon vanilla extract 1 cup chopped pecans whipped cream In mixing bowl blend all ingredients using a pastry blender. With hands mound into a ball. Pinch off 1-inch diameter balls. Place in ungreased 1 3/4 inch muffin tins lined with fancy paper liners. Press the dough around with thumbs to make a pie shell. To make filling, combine beaten egg, butter, dark brown sugar, salt and vanilla in small bowl. Blend thoroughly. Put 1/2 teaspoon pecans on top of each crust. Cover with 1/2 tablespoon filling. Bake at 325 F. for about 20 minutes. Cool tarts before removing from tins unless you are using paper liners. These may be removed at once. Before serving, top with a dollop whipped cream and/or pecan halves. Makes 35 tarts Source: "My Great Recipes Card 25-73" S(mastercook formatting by): "bobbie" Yield: "35 tarts" T(): "0:25" NOTES : Great for Christmas buffets or New Year's Eve party. Use the festive holiday paper liners for color and saving preparation time. Contributed to the FareShare Gazette by Bobbie 16 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 10g Fat (70.8% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Molee (Fish in Cream Sauce) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 large onion -- thinly sliced 3 cloves garlic -- crushed 2 small green chiles -- finely chopped 2 teaspoons ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cloves 6 curry leaves 1 1/3 cups coconut milk 1/2 teaspoon salt 1 1/4 pounds fish -- skinned 1 tablespoon chopped cilantro curry leaves Heat the oil in a deep heavy bottomed frying pan, add the onion and cook for 5 minutes. Add the garlic and chiles and cook for another 5 minutes, or until the onion has softened and looks transparent. Add the turmeric, coriander, cumin and cloves and stir fry with the onion for 2 minutes. Stir in the curry leaves, coconut milk and salt and bring to just below boiling point. Reduce the heat and simmer for 20 minutes. Cut each fish fillet into two or three large pieces and add them to the sauce. Bring the sauce back to a simmer and cook for 5 minutes, or until the fish is cooked through and flakes easily. Check the seasoning, add more salt if necessary, then stir in the cilantro. Garnish with the curry leaves. Cuisine: "Indian Food" NOTES : A Molee is a rich creamy dish popular in Kerala on India's West Coast where it is made with local fish. There are many versions, some very hot. This is fairly mild and therefore perfect for those who don't like fiery food. It can be adapted to individual tastes. Contributed to the FareShare Gazette by Jennie 10 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - -

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