Recipes Included On This Page Malai Kofta - East Indian Veg Mango Bars Mediterranean Chickpea Latkes Mini Cheese and Onion Pastries Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar Moroccan Lentil And Garbanzo Soup (Harira) - Vegan Mountain Dew Fish in Foil - 4 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Malai Kofta - East Indian Veg Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 2/3 cups chopped spinach 6 2/3 cups chopped cabbage 1 teaspoon rasam powder 1 teaspoon garam masala Salt to taste 2 tablespoons oil 1 teaspoon chili powder 1 teaspoon turmeric 1 3/4 ounces gram flour 1 onion -- chopped 2 tomatoes -- chopped 3 tablespoons whipping cream -- (3 to 4) Mix chopped spinach and cabbage and blend them for 20-30 seconds. It should not be very smooth. Squeeze all the water from the mixture and add rasam powder, garam masala powder, salt, chili powder and turmeric. Mix well. Then add gram flour to the above mixture and make balls. Fry them in oil until brown, remove and keep aside. In a separate pan, heat oil and fry the onions until golden color. Then add tomatoes and fry for another few minutes. Now add whipping cream, salt, chili powder and cook until the gravy thickens. Transfer the gravy to a serving dish, place the fried koftas and serve. Source : "http:/ /www.daawat.com/recipes/indian/veg/gravy/malaikofta.htm" Contributed to the FareShare Gazette by Chupa; 25 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 4g Fat (71.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Mango Bars Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup butter or margarine -- (2 sticks) 2 cups all purpose flour 1/2 cup sugar Filling: 4 cups peeled and chopped mango 3/4 cup sugar 1 pinch salt 3 tablespoons cornstarch -- dissolved in 1/3 cup water Topping: 2 cups oatmeal -- (quick or old-fashioned) 1/2 cup granulated sugar 1/4 cup all purpose flour 1/2 cup butter or margarine -- (1 stick) Cut crust ingredients together until pea-sized lumps form. Press into 9-by-13-inch pan. Cook mango, sugar and salt in a saucepan until mango softens. Stir in cornstarch mixture. Cook until thick and clear. Cool slightly; pour over crust. Cut topping ingredients together until pea-size lumps form. Sprinkle over filling. Bake at 350 degrees F. for 50 to 55 minutes. Cool and cut into bars. Makes 24 bars. Contributed to the FareShare Gazette by Dancer^; 20 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 12g Fat (55.8% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mediterranean Chickpea Latkes Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces garbanzo beans -- (chickpeas) rinsed and drained -- (1 can) 2 garlic cloves 1 tablespoon fresh rosemary 3 large eggs 6 tablespoons water 2 tablespoons extra-virgin olive oil 3 tablespoons all purpose flour 1 1/2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon baking powder 6 tablespoons olive oil -- (or more) Pomegranate seeds -- (optional) Blend garbanzo beans, garlic and rosemary in processor to coarse paste. Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth. Add flour, cumin, salt, pepper and baking powder and blend. Pour batter into bowl. Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow to get hot before adding more batter. Transfer latkes to plates. Sprinkle with pomegranate seeds, if desired and serve. Makes about 24. Bon Appétit December 2001 Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets) and serve with meat or poultry. Contributed to the FareShare Gazette by Chupa; 21 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 6g Fat (47.7% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mini Cheese and Onion Pastries Recipe By : Serving Size : 32 Preparation Time :0:30 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces shredded Cheddar cheese (1 cup) 1/4 cup sliced green onions 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls 2 teaspoons oil 1/4 teaspoon dried dill weed 1. Heat oven to 375°F. In small bowl, combine cheese and onions; mix well. 2. Separate dough into 16 triangles; cut each in half diagonally to make 32 triangles. Place rounded teaspoon of cheese mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with oil. Sprinkle with dill. 3. Bake at 375°F. for 10 to 13 minutes or until golden brown. Serve warm. Makes about 32 appetizers Contributed to the FareShare Gazette by Polly 11 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (89.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 0 Fat. * Exported from MasterCook * Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar Recipe By :Emeril Legasse and Jessie Tirsch Serving Size : 32 Preparation Time :0:30 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Corn Cakes: 2 tablespoons olive oil 1 cup fresh sweet corn kernels -- from 1 medium-size ear 2 tablespoons minced shallots 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 large eggs 1 cup heavy cream 3/4 cup yellow cornmeal 1/2 cup bleached all-purpose flour 1/2 cup masa harina flour 2 teaspoons baking powder 1/8 teaspoon cayenne 3/4 cup water 2 teaspoons vegetable oil 1 teaspoon Essence -- recipe follows For the Salmon Salad: 8 ounces cured salmon 6 large hard-boiled eggs 1 tablespoon capers -- finely minced 1 teaspoon caper juice/brine 1/4 cup mayonnaise -- (1/4 to 1/2) Salt Freshly ground white pepper 1 tin Beluga caviar -- (7-ounce) 2 tablespoons chopped chives Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt and the water. Mix well. Fold in the corn-and-shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence. To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives. Essence (Emeril's Creole Seasoning): Combine all Essence ingredients thoroughly and store in an airtight jar or container. Source : "Episode#: EM1E30" Yield : "32 corncakes" T(Cooking): "0:30" "New New Orleans Cooking", by Emeril Legasse and Jessie Tirsch. Published by William and Morrow, 1993. Contributed to the FareShare Gazette by Chupa; 13 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 7g Fat (70.3% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Moroccan Lentil And Garbanzo Soup (Harira) - Vegan Recipe By :Nava Atlas @ vegkitchen.com Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 large onions -- chopped 3 large celery stalks -- diced 2 garlic cloves -- minced 3/4 cup dried lentils -- rinsed and sorted 1 teaspoon turmeric 1 teaspoon cumin 1/2 teaspoon grated fresh ginger or 1/4 teaspoon dried ginger 1/2 teaspoon cinnamon 2 cups diced ripe tomatoes 16 ounces chickpeas -- (1 can) drained and rinsed 1/2 lemon -- juice of 1 Slice the remainder thinly for garnish 1/2 cup chopped fresh cilantro Salt to taste Heat the oil in a soup pot. Add the onions and saute over medium heat until translucent, about 5 minutes. Add the celery and garlic and saute until the onions are golden, another 5 to 7 minutes. Add 6 cups water, along with the lentils, and spices. Bring to a simmer, then cover and simmer gently until the lentils are just tender, about 30 to 35 minutes. Add tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for another 10 to 15 minutes over very low heat. Stir in the lemon juice and cilantro and season to taste with salt. Serve hot or just warm, garnishing each serving with one or two thin lemon slices Contributed to the FareShare Gazette by Chupa; 20 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 419 Calories; 10g Fat (19.7% calories from fat); 22g Protein; 65g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Mountain Dew Fish in Foil - 4 pts Recipe By :"Taste of Home's Cooking For One or Two, Volume 3, 2001" Serving Size : 3 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces Halibut Steak -- 6 ounces each steak 12 medium Mushrooms 6 Cherry Tomatoes -- halved 6 Lemon Slices 3/4 medium Green Pepper -- sliced 3/4 cup Mountain Dew Crushed Pepper Place fish in the center of a 20-in. x 14-in. piece of heavy-duty foil. Place mushrooms, tomatoes, lemon and green pepper around fish. Fold edges of foil up; pour soda over fish. Fold foil to seal tightly. Bake at 375° for 20 to 25 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Sprinkle with pepper. Contributed to the FareShare Gazette by Chupa 09 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 4g Fat (17.6% calories from fat); 38g Protein; 8g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 99mg Sodium. Exchanges: 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit.

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