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FareShare Gazette Recipes -- November 2003 - S's

 

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Recipes Included On This Page

Salmon Fillets Wrapped in Phyllo
Skillet Sausage and Cabbage

St. Thomas Style Poached Fish

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                        * Exported from MasterCook *

                     Salmon Fillets Wrapped in Phyllo

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     salmon fillets -- (one inch thick)
                        [4 ounces each]
                        pepper -- to taste
  1           teaspoon  dried thyme -- (divided)
                        butter flavored cooking spray
     1/2           cup  carrot -- coarsely chopped
     1/2           cup  chopped celery
     1/2           cup  chopped onions
     1/2      teaspoon  thyme
  2        tablespoons  water
  8             sheets  Phyllo dough

Sprinkle salmon with pepper to taste and 1/2 teaspoon of thyme. Spray
nonstick skillet with butter spray. Add fish. Cook over High heat for one
minutes per side until lightly browned. Remove from pan. Scrape off any
dark fat or skin. Cool to room temperature.

In a skillet place carrot, celery, onion, thyme and water. Cover and reduce
heat to Low and stir 2-3 times. Simmer gently 10 minutes until crisp-
tender. Uncover, increase heat to Medium and cook until water evaporates,
about 30 seconds. Cool vegetables.

Heat oven to 425 F. Spray cookie sheet with butter flavored cooking spray.

Unfold phyllo and stack, cover with wax paper. (Refrigerate or freeze
remaining phyllo for other use.) Place 1 sheet of phyllo on counter, short
end near you. Lightly spray entire surface with butter flavor spray. Place
another sheet of Phyllo on top. Place 1 salmon fillet centered, 4 inches
from bottom on phyllo. Spread 1/4 cup vegetable mixture over fish. Fold
bottom, then sides of phyllo over fish. Roll up, enclosing fish and
vegetables completely. Repeat with rest of fish and phyllo.

Place packets seam-side down on prepared cookie sheet. Coat with thin layer
of cooking spray. Bake 10-12 minutes until light brown.

Serve immediately.

Source : "Source Unknown"
S(mastercook formatting by): "bobbi744 at comcast.net"

NOTES : This dish can be frozen unbaked and then baked still frozen. This
would be a lovely company dish.

Bobbie's note:  This is a recipe similar to a dish that I had an a 
restaurant called Jonathan's in Vancouver many years ago. It was one of 
the most memorable meals I ever had in a restaurant. I found this recipe 
which is a low-fat and want to try it soon.

Contributed to the FareShare Gazette by Bobbie; 19 November 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 329 Calories; 8g Fat (30.4% calories from 
fat); 37g Protein; 5g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 317mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat.


                      * Exported from MasterCook *

                       Skillet Sausage and Cabbage

Recipe By     :Diane Perry
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  kielbasa -- precooked, sliced
                        thin
  1             medium  onion -- chopped
  2        tablespoons  butter
  1              pound  cabbage -- shredded (6 cups)
  2        tablespoons  water
  1           teaspoon  salt

In a large skillet, brown kielbasa and onion in butter. Add cabbage, water
and salt. Cover and simmer until cabbage is tender, about 10 minutes,
stirring occasionally.

Source : "Harvest Time Sampler, New Covenant Christian Church, 1982, 146"
S(MC formatting by): "bobbi"

NOTES : Bobbie's Note: This was very good and flavorful. I cut the recipe
in half for two of us.

Contributed to the FareShare Gazette by Bobbie; 16 November 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 441 Calories; 37g Fat (74.8% calories from 
fat); 17g Protein; 11g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 1834mg 
Sodium.  Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat.


                      * Exported from MasterCook *

                      St. Thomas Style Poached Fish

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     onion -- halved then
                        cut into thin slices
  2                     fish fillets -- (4 ounces each)
                        [or steaks]
     1/2           cup  water
  1         tablespoon  minced fresh thyme
                        or 1 teaspoon dry thyme
                        margarine
  1                     lime -- juice of
                        [juice of 1 to 2 limes]
                        Pepper
                        or lemon pepper
  2        tablespoons  chopped fresh parsley

Arrange onion half-slices in bottom of shallow microwave dish. Arrange fish
fillets or steaks on top in single layer. Pour on water and sprinkle with
thyme.

Microwave 5-6 minutes just until fish flakes and loses translucence. Remove
from microwave and carefully uncover. Use spatula to transfer each serving
to plate.

Put dab of margarine on top of each. Arrange onion on top. Sprinkle with
lime juice, pepper or lemon pepper to taste and chopped fresh parsley.

Source : "Source Unknown"
S(mastercook formatting by): "bobbi744 at comcast.net"

Contributed to the FareShare Gazette by Bobbie; 17 November 2003.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 223 Calories; 2g Fat (7.1% calories from 
fat); 42g Protein; 9g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 131mg 
Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit.

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