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FareShare Gazette Recipes -- December 2003 - C's (Page 1)
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* Exported from MasterCook *
Cajun Turkey Triangles
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound ground turkey
1/3 Cup onion chopped
1/4 Cup green bell pepper chopped
1/4 Cup celery chopped
1 Cloves garlic minced -- (1 to 2)
1 1/2 Teaspoon Creole seasoning
1/4 Teaspoon red pepper flakes
1 Can (8 ounces) stewed tomatoes cut up
2 Tubes (9.5 ounces each) refrigerator
pastry squares
1. In large non-stick skillet, over medium-high heat, saute
turkey, onion, bell pepper, celery and garlic 4 to 5 minutes or
until turkey is no longer pink.
2. Add Creole seasoning, red pepper flakes and tomatoes; simmer,
uncovered, 8 to 10 minutes or until most of liquid is absorbed.
3. Unroll pastry, separating each package into 4 squares. Place on
a greased 10x15x1-inch jellyroll pan. Stretch pastry slightly to
shape squares.
4. Place 1/3 cup filling on one corner of each square. Fold
opposite corner of dough over filling to form a triangle; press
edges with fork to seal. Cut 3 (1/2-inch) slits in top of each
triangle to allow steam to escape.
5. Bake at 375 degrees F. 12 to 15 minutes or until golden brown.
Remove triangles from pan and cool slightly on a wire rack. Serve warm.
Meal Type: Appetizer
Chupa's Note:
I have also successfully used filo pastry with this, if you have a concern
about the fat content.
This can also be converted into a main dish Cajun Calzone, for 4. Rolling
out the refrigerator pastry/biscuit dough to make two large circles [or
squares! Though the circles seem to cook more evenly]. Stuff each with
half the filling. Crimp the edges, after sealing with egg white, and
pierce with a fork in a decorative design to let the steam escape.
Bake at 375 degrees for 15 to 20 minutes, until golden brown.
SOURCE: Recipe by The National Turkey Federation.
Contributed to the FareShare Gazette by Chupa 09 December 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 86 Calories; 5g Fat (50.6% calories from
fat); 10g Protein; trace Carbohydrate; trace Dietary Fiber; 45mg Cholesterol;
94mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Cheesy Potato Casserole
Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 3/4 ounces cream of mushroom soup -- (1 can)
10 3/4 ounces cream of celery soup -- (1 can)
1/4 cup milk
2 stalks celery -- chopped
1/2 cup chopped onion
1/2 cup bacon pieces -- (precooked)
1 tablespoon paprika
1/4 teaspoon pepper
2 cups shredded Cheddar cheese -- divided (8 ounces)
6 medium potatoes -- sliced
Preheat oven to 400 F.
In large bowl, mix soups and milk; add celery, onion bacon pieces, paprika,
pepper and 1 cup of the cheese. Mix well.
Stir in potatoes. Spread mixture in greased 3-quart rectangular baking
dish. Cover with foil.
Bake 1 hour or until potatoes are tender. Uncover and sprinkle with
remaining cheese. Bake 5 minutes more or until cheese is melted.
Source : "Try-Foods recipe card"
S(mastercook formatting by): "bobbi"
Copyright : "(c) 2003 Try-Foolds Intl., Apopka, FL"
T(Cooking Time): "1:00"
NOTES : Bobbie's Note: This was very good. It is spicy so if I serve it
again to young children, I would cut the amount of paprika down to 1
teaspoon.
Contributed to the FareShare Gazette by Bobbie; 20 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 186 Calories; 10g Fat (46.1% calories from
fat); 8g Protein; 17g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 403mg
Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;
1 1/2 Fat.
* Exported from MasterCook *
Chicken And Broccoli Pasta Dijon
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Mostaccioli pasta -- Penne or
other medium pasta shape -- uncooked
8 ounces boneless skinless chicken breast -- cut
into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves -- minced
2 teaspoons vegetable oil
3 cups broccoli florets
1 large red bell pepper -- cut into
short thin strips
1/2 cup low-sodium chicken broth
12 ounces evaporated skim milk -- (1 can)
1 tablespoon cornstarch
3 tablespoons Dijon mustard
Prepare pasta according to package directions.
While pasta is cooking, toss chicken with salt, pepper and garlic.
Coat a large non-stick skillet with cooking spray; place over medium-high
heat until hot.
Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked
through. Remove chicken from skillet and place in a medium bowl.
Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over
medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer
to bowl with chicken.
In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until
smooth.
Add to skillet with remaining milk; bring to a boil, stirring constantly.
Reduce heat; stir in mustard. Stir in reserved chicken mixture.
When pasta is done, drain well. Toss with chicken mixture. Serve
immediately with additional freshly ground pepper, if desired.
Contributed to the FareShare Gazette by Dancer^; 29 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 195 Calories; 4g Fat (18.5% calories from
fat); 23g Protein; 18g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 563mg
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk;
1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Chicken Maque Choux
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ears young tender corn
1 large spring chicken
1 large onion -- finely chopped
1/2 bell pepper -- chopped
1 large tomato -- small pieces
1 teaspoon salt
1 teaspoon sugar
Black pepper
2 tablespoons cooking oil
Milk -- if needed
Cut corn off cob then scrape ears with back of knife to obtain milky pulp.
In a heavy iron pot, brown the chicken in oil a few pieces at a time, until
all sides are done.
Add corn, onions and the rest of the ingredients to the pot.
Stir mixture frequently while cooking over low flame for 30 minutes.
If mixture is too dry, add a small amount of milk.
Will serve four.
Contributed to the FareShare Gazette by Dancer^; 17 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 7g Fat (70.7% calories from
fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 537mg
Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Chinese Chicken and Broccoli in Garlic Sauce - 5 pts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breast -- cut in strips
4 cups broccoli florets
1/2 teaspoon salt
4 tablespoons cornstarch -- mixed with water
2 teaspoons sherry
1 teaspoon oyster sauce
1 tablespoon minced garlic -- finely minced
1/4 teaspoon sesame oil
2 cloves garlic
4 tablespoons oil -- 2 of them hot
1. About 3 hours before cooking time, sprinkle chicken with salt.
2. Next sprinkle 2 tablespoons cornstarch and splash a little water on if
necessary. Be sure to mix well.
3. After you are done with the cornstarch, lightly sprinkle sherry (or
white wine) and massage nuggets for a minute or so. Place in fridge.
4. Next make sauce ingredients mixing everything except remaining
cornstarch, garlic cloves and hot oil. Set aside to allow flavors to mix.
5. Heat 1 tablespoon oil, throw in cloves of garlic followed by florets.
Stir-fry until crisp tender. Remove from wok and set aside.
6. For the chicken, add 1 tablespoon oil to wok and stir fry until done.
Remove chicken from wok and set aside.
7. If necessary, clean wok before adding sauce ingredients. When sauce
is poured into wok, it will be slightly brown, but it lightens up a bit
after cornstarch and oil are added. Once you mix it with chicken and
broccoli, it will be brownish-whitish and transparent. As you feel the
sauce in wok starting to heat up, add cornstarch mixture.
8. After sauce starts to thicken, add hot oil and stir well before adding
chicken and broccoli. Once chicken and broccoli are added, stir well to
make sure that they are evenly coated.
W/W Points: 5
If you omit 2 tablespoons oil (use cooking spray to stir fry broccoli and
chicken) the W/W Points are 4.
Contributed to the FareShare Gazette by Chupa 12 December 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 309 Calories; 16g Fat (45.9% calories from
fat); 29g Protein; 13g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 371mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 Fat.
* Exported from MasterCook *
Chocolate Caramel Pecan Cake
Recipe By :Cake Mix Magic 2 by Jill Snider
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*FILLING & TOPPING*
1 cup butter
1 cup packed brown sugar
1 cup sweetened condensed milk
1/4 cup corn syrup
1 cup milk chocolate chips
or miniature semi-sweet chocolate chips
2 cups finely chopped pecans -- divided
*CAKE*
18 1/4 ounces devil's food cake mix -- (1 package)
3 eggs
1 1/4 cups water
1/3 cup vegetable oil
Preheat oven to 350 F. (13- by 9-inch cake pan, greased)
FILLING : In a heavy saucepan, combine butter, brown sugar, sweetened
condensed milk and corn syrup. Cook over medium heat, stirring constantly
until mixture comes to a boil, then simmer for 5 minutes. Keep warm over a
bowl of hot water, stirring occasionally, while preparing cake.
CAKE : In a large mixer bowl, combine cake mix, eggs, water and oil. Beat
at medium speed for 2 minutes. Spread half of batter in prepared pan. Bake
for 15 minutes or until the center of the cake is set. Remove from oven.
TOPPING : Pour warm caramel mixture evenly over baked cake. Sprinkle
chocolate chips and 1 cup of the pecans on top. Spread remaining cake
batter carefully over caramel layer. Sprinkle remaining pecans on top. Bake
for 25 to 35 minutes longer or until the cake springs back when lightly
touched. Cool completely in pan on a wire rack.
Serves 12 to 16.
*Tip: Be sure to stir the filling constantly while cooking, as it burns
easily.
*Variation: To make a quick caramel filling, omit brown sugar and corn
syrup, decrease butter to 1/2 cup, increase sweetened condensed milk to 1
can. Add 75 soft caramels. Heat in a saucepan over medium heat, stirring
until caramels are melted and mixture is smooth.
Source : "Cake Mix Magic 2; 125 More Desserts... Good as Homemade by Jill
Snider" S(ISBN): "0-7788-0058-X " Copyright : "2002 Jill Snider
(Photographs copyright 2002 Robert Rose Inc."
Source : "Cake Mix Magic 2 by Jill Snider"
Yield : "12 to 16 servings"
NOTES : Here's a cake version of the favorite chocolate caramel pecan
candy. Every mouthful is wonderfully gooey, nutty and decadent.
Bobbie's Note: I would say ditto to the comments above. This is a wonderful cake.
Contributed to the FareShare Gazette by Bobbie; 20 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 447 Calories; 29g Fat (56.7% calories from
fat); 5g Protein; 45g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 230mg
Sodium. Exchanges: 0 Lean Meat; 5 1/2 Fat; 3 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Chip Cookie Wreath
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vegetable shortening -- butter flavored
1 1/4 cups light brown sugar -- packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup pecans -- coarsely chopped
Icing:
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
Red & green chewy candies -- or gum drops
Preheat oven to 375F; line 4 cookie sheets with foil and lightly grease the foil.
In a large bowl with an electric mixer on medium speed, beat the brown sugar,
shortening, milk and vanilla extract until well blended. Beat in the egg.
In a medium bowl, combine the flour, salt and baking soda. With a spoon, stir
into the shortening mixture just until blended. Stir in the chocolate chips
and pecans. Divide the dough into quarters; divide each quarter into 12 pieces.
Roll each piece into a 1-inch ball. Arrange the balls on the cookie sheets
almost touching to form an 8-inch circle. Flatten the balls slightly with
your fingers.
Repeat with the remaining balls to make 3 more wreaths.
Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths
are lightly browned. Do not overbake.
Cool completely before removing from the cookie sheet.
Meanwhile, prepare the icing.
In a small bowl with the mixer on medium speed, beat the powdered sugar,
shortening, milk and corn syrup until smooth. If too thick, thin with a
little milk; if too thin, add more powdered sugar.
The icing may be covered and refrigerated for up to 1 week.
Makes 1 1/2 cups.
Spread or pipe the icing over the cooled wreaths.
Cut the red and green candies as needed for flowers and leaves. Place in
clusters around the wreath.
Makes 4 wreaths.
Contributed to the FareShare Gazette by Dancer^; 22 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1394 Calories; 81g Fat (50.9% calories from
fat); 12g Protein; 163g Carbohydrate; 6g Dietary Fiber; 48mg Cholesterol; 814mg
Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 16 Fat;
7 1/2 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Pudding Cake {Crock-Pot}
Recipe By :Taste Of Home's Quick Cooking Sept./Oct. 98
Serving Size : 10 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package chocolate cake mix
1 package instant chocolate pudding mix -- {3.9 oz.}
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup semisweet chocolate chips
Whipped cream or ice cream -- optional
In a mixing bowl, combine the first six ingredients. Beat on medium speed
for 2 minutes. Stir in chocolate chips. Pour into a 5-quart slow cooker
that has been coated with nonstick cooking spray. Cover and cook on Low for
6-7 hours or until a toothpick inserted near the center comes out with
moist crumbs.
Serve in bowls with whipped cream or ice cream, if desired.
Contributed to the FareShare Gazette by Art; 5 December 2003.
http://www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 503 Calories; 38g Fat (65.5% calories from
fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 345mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 2 1/2 Other
carbohydrates.
* Exported from MasterCook *
Chocolate-Mint Crinkles
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter -- cut in pieces
3/4 cup sifted cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs -- beaten
2 cups sugar
1 teaspoon vanilla extract
1/2 cup finely crushed peppermint candy
2 cups powdered sugar
Put the butter in the top of a double boiler or in a heatproof bowl set
over a pan of simmering (not boiling) water on medium heat. When the butter
begins to melt, add the cocoa powder and stir until the butter is
completely melted and the mixture is smooth. Take the cocoa mixture from
the heat and discard the pan of water. Set aside to cool to room
temperature.
Sift together the flour, baking powder and salt into a medium bowl.
When the cocoa mixture is cooled, whisk in the eggs, sugar and vanilla
until smooth.
Gradually add the flour mixture, stirring with a wooden spoon.
Finally, stir in the crushed peppermint candy.
Cover the bowl with plastic wrap or foil and refrigerate for at least 6
hours or overnight.
When ready to bake the cookies, preheat the oven to 350 degrees F.
Put the powdered sugar in a shallow bowl. Scoop up about 1 tablespoon of
the dough and roll it in a ball in your hands, then thoroughly coat it in
powdered sugar.
Set the ball on a greased baking sheet.
Continue with the rest of the dough, leaving at least 2 inches between the
balls to allow for spreading as they bake.
Bake until the surface is well crackled and the cookies are firm to the
touch, about 15 minutes.
Let the cookies sit for a minute or two before transferring them to a wire
rack to cool completely.
Store in an airtight container until ready to serve.
Contributed to the FareShare Gazette by Dancer^; 28 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 102 Calories; 3g Fat (28.7% calories from
fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 37mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Christmas Breakfast Strata
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 slices white bread -- crusts removed
Thinly sliced ham
1 Slices cheddar cheese
or 1 cup grated
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1/4 cup minced onion
1/4 cup finely chopped red or green pepper
1 teaspoon Worcestershire sauce
1 dash red pepper sauce
3 cups milk
1/4 cup butter
1/2 cup crushed cereal -- (optional)
Butter a 9x13-inch baking dish.
Arrange 8 slices of bread in bottom of dish.
Top each slice of bread with 1 or 2 slices of ham and slices of cheddar
cheese.
You can also use grated cheddar cheese and sprinkle it evenly over top.
Cover with remaining 8 slices of bread (so you have 8 sandwiches).
Beat eggs, add salt, pepper, mustard, onions, chopped pepper,
Worcestershire sauce and red pepper sauce. Stir in milk. Pour egg mixture
over sandwiches.
Cover and refrigerate overnight.
In the morning, melt butter and pour over top. Top with crushed cereal,
like corn flakes, Rice Krispies etc. if desired.
Bake, uncovered, for 1 hour at 350F. Remove from the oven and let stand for
10 minutes before serving.
Contributed to the FareShare Gazette by Dancer^; 22 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 350 Calories; 19g Fat (48.2% calories from
fat); 15g Protein; 30g Carbohydrate; 1g Dietary Fiber; 184mg Cholesterol; 641mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat
Milk; 3 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Christmas Casserole Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped dates
1 cup flaked coconut
1 cup chopped walnuts
Additional sugar
In a mixing bowl, beat eggs until lemon-colored. Gradually beat in sugar.
Beat in extracts. Stir in the dates, coconut and walnuts.
Pour into an ungreased deep 2-quart baking dish.
Bake at 350 degrees F. for 30-35 minutes. Remove from oven.
Stir with wooden spoon (batter will appear moist and sticky).
Place baking dish on wire rack.
When cool enough to handle, roll batter into 1-inch balls. Roll in sugar.
Place on waxed paper-lined cookie sheets.
Makes about 4 dozen.
Contributed to the FareShare Gazette by Dancer^; 22 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 47 Calories; 2g Fat (32.3% calories from
fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 4mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Church Street Squash
Recipe By :Martha Stewart Living, Nov 2002, p 255
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
2 pounds yellow crookneck squash -- cut
into half-inch pieces
1 large onion -- finely chopped
3/4 cup freshly grated cheddar cheese -- (3 ounces)
1 cup sour cream
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 large egg -- lightly beaten
1/2 teaspoon paprika
Preheat oven to 350F.
Melt 2 tablespoons butter in a large skillet. Add the squash and cook over
medium-low heat until tender. Transfer to a medium bowl and mash lightly
with a fork.
Add onions, cheddar cheese, sour cream, salt, pepper, beaten egg and
paprika to squash; fold lightly together.
Pour into 9x11-inch glass baking dish buttered with the last tablespoon of
butter. Bake until solid, with no seeping moisture (30 to 45 minutes
depending on your oven). Let sit at least 5 minutes before serving.
8 - 10 servings.
NOTES : This savory dish is named for one of the streets in historical
Charleston, South Carolina. Crookneck squash is a summer squash that is
available year-round in certain regions. You can substitute zucchini or a
winter squash, such as butternut or acorn, depending on what’s in season in
your area.
Chupa's Note: haven't tried it, but I bet this adapts well for microwave.
Use two 9-inch round pie plates. Spray with butter flavored olive oil.
Place an old-fashioned glass in the middle. Pour veggies and batter around.
In 1000 watt microwave: 15 minutes at 80% power. I'd leave out the salt and
pepper, substituting 1 tablespoon Paul Prudhomme Magic No Salt Seasoning.
Contributed to the FareShare Gazette by Chupa; 14 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; 11g Fat (84.6% calories from
fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 258mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;
2 Fat.
* Exported from MasterCook *
Cocktail Crisps
Recipe By : Bev
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
8 ounces sharp cheddar cheese -- (Imperial cheese)
1 dash salt
1/8 teaspoon cayenne pepper -- (or Tabasco)
(1/8 to 1/4 tsp.)
1/4 teaspoon Worcestershire sauce
1 1/2 cups flour
4 cups Rice Krispies®
Soften butter and cheese and cream together. Add salt, cayenne and Worcestershire. Stir
in flour and Rice Krispies®. Mix well.
Shape into balls and press down with a fork which has been dipped in cold water.
You can also form into logs; chill and cut into slices.
Bake at 350 degrees F. for 15 to 20 minutes or until lightly browned.
(This recipe does not double well).
Recipe from Bev Hoyles.
MC format by Hallie. Untried.
Hallie's comment: I haven't made these yet but have eaten them. They were
very good. The recipe can be varied by playing with the seasonings and
possibly adding or substituting some hot mustard powder. They are crunchy
and a nice change from the usual sweet Rice Krispies® squares.
Contributed to the FareShare Gazette by Hallie.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3621 Calories; 262g Fat (64.7% calories from
fat); 84g Protein; 238g Carbohydrate; 7g Dietary Fiber; 735mg Cholesterol; 4695mg
Sodium. Exchanges: 15 1/2 Grain(Starch); 8 Lean Meat; 47 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Corn and Sour Cream Cakes with Smoked Salmon and Caviar
Recipe By :Created and presented by Chef Roy Harland July 15, 1999
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole milk
1 1/2 cups fresh corn
or frozen corn -- (from 3 ears)
CORNCAKE BATTER
1 tablespoon yellow cornmeal
1 tablespoon granulated white sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3 tablespoons cake flour
1 cup sour cream
1/4 cup oil
GARNISHES
4 ounces sour cream
2 ounces caviar -- (any good quality)
4 ounces smoked salmon
Minced chives -- (for garnish)
Cut corn kernels from the cobs. Cook kernels with the milk over medium heat
until milk is evaporated and corn is tender. Put mixture in a food
processor or blender and puree until smooth. Press the corn puree through a
sieve. Cool.
Recipe can be made to this point one day ahead.
COOKING AND SERVING:
In a food processor, combine the corn puree, cornmeal, sugar, salt, baking
soda, eggs, cake flour and sour cream. Blend until thoroughly mixed. Let
rest for 15 minutes.
Heat a nonstick frying pan over medium heat and brush lightly with oil.
Working in batches, drop batter by tablespoons onto pan and cook, turning
once, until browned, about 1 minute per side.
Put a dollop of sour cream on each cake. Garnish with rosettes of smoked
salmon, a bit of caviar and sprinkle with chives.
Source : "KSEE Chef 24"
NOTES : Old-fashioned corn pancakes, made in miniature with luxurious toppings.
Contributed to the FareShare Gazette by Chupa; 15 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 186 Calories; 14g Fat (66.8% calories from
fat); 7g Protein; 9g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 289mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.
* Exported from MasterCook *
Corn Pancakes with Sour Cream & Caviar
Recipe By :Pancakes A to Z by Marie Simmons
Serving Size : 24 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup corn kernels -- preferably fresh
[drained canned kernels may be
substituted]
1 tablespoon grated onion
Freshly ground black pepper
1 cup buttermilk
2 large eggs -- separated
4 tablespoons unsalted butter -- (1/2 stick) melted
1 1/2 cups sour cream
2 ounces golden caviar -- or black caviar
1. Into a large bowl -- sift together the cornmeal, flour, baking soda and
salt. Add the corn, onion and a grinding of black pepper; stir to coat.
2. In a small bowl -- whisk the buttermilk, egg yolks and 2 tablespoons of
the butter until blended. In a separate bowl, beat the egg whites until
soft peaks form.
3. Stir the buttermilk mixture into the dry ingredients just until blended.
Add the beaten whites and gently fold in just until blended.
4. Heat a large nonstick skillet or griddle over medium heat until hot
enough to sizzle a drop of water. Brush with a thin film of vegetable oil,
or spray with nonstick cooking spray. For each pancake, pour a scant 1/4
cup batter onto the griddle or into the skillet. Adjust the heat to medium-
low. Cook until the tops are covered with small bubbles, the bottoms are
lightly browned and the edges are beginning to set, Carefully turn and
lightly brown the other side. Repeat with the remaining batter.
5. Brush the warm pancakes with the remaining 2 tablespoons melted butter.
Top each with 1 tablespoon sour cream and 1/2 teaspoon caviar and serve.
Yield : "24 two-inch pancakes"
NOTES : These savory cornmeal cakes are moist, tender and speckled with
fresh corn kernels. I love to eat them slathered with sour cream and topped
with tiny spoonfuls of black caviar, which is exactly the way a similar
corn cake is served at Arcadia restaurant in New York City. Serve as a
first course or as a brunch dish. For a more traditional version, omit the
onion and serve with sweet butter or warm maple syrup.
From Pancakes A to Z by Marie Simmons, A Chapters Book/Houghton
Mifflin,1997, ISBN: 1-57630-04309
Contributed to the FareShare Gazette by Chupa; 15 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 71 Calories; 5g Fat (68.3% calories from
fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 107mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;
1 Fat.
* Exported from MasterCook *
Cortez Co. Tangy Vegetable Salad
Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped green peppers
8 green onions with tops -- chopped
1 can LeSueur English peas -- drained
1 cup chopped celery
1 can Shoepeg corn -- drained (large can)
1 small pimento -- chopped
1 can seasoned French cut green beans -- drain (large can)
Marinade:
3/4 cup apple cider vinegar
1/2 cup oil
1 teaspoon salt
1 cup sugar
1 teaspoon pepper
Mix marinade ingredients and heat just to a boil. Cool before pouring
over vegetables. Store in a glass container. Drain off marinade when
serving.
Cortez, Colorado: You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
Contributed to the FareShare Gazette by Chupa; 18 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 152 Calories; 9g Fat (51.9% calories from
fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 187mg
Sodium.
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