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FareShare Gazette Recipes -- December 2003 - S's (Page 1)
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* Exported from MasterCook *
Sheila Lukins Corn Cakes & Caviar
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked corn kernels
2/3 cup heavy cream
1/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
3 large eggs -- lightly beaten
1/3 cup unsalted butter -- melted
2 teaspoons vegetable oil
Crème fraiche or sour cream -- for serving
Caviar -- for serving
1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour,
baking powder, salt and pepper; mix in the eggs and butter to make a
batter.
2. Place oil in a nonstick skillet over medium-high heat. Add batter to the
skillet in heaping tablespoons. Cook until corn cakes are golden brown,
about 1 minute per side. Drain on paper towels. Continue, adding more oil
to the skillet as necessary. (Batter makes about 30 cakes.)
3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1
teaspoon of crème fraiche and a small dollop of caviar.
Per serving: 260 calories, 22g carbohydrates, 6g protein, 17g fat, 135mg
cholesterol.
Source : "Lukins, Sheila. Parade. New York: Dec 10, 2000. pg. 1"
NOTES : I always choose a fresh salmon caviar over lumpfish when price is a
factor.
Contributed to the FareShare Gazette by Chupa; 14 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 230 Calories; 18g Fat (69.9% calories from
fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 224mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Shoe Peg Corn Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can LeSueur peas
1 can French style green beans
1 package frozen shoe peg corn -- (white)
[can use canned also]
Optional:
1 cup diced celery
1 medium onion -- chopped
Green pepper -- chopped
Dressing:
1/2 cup salad oil
1/2 cup sugar -- (I used SPLENDA)
1/3 cup vinegar
1 dash salt
Drain all vegetables well. Add optional items.
Mix dressing ingredients and pour over vegetables.
Refrigerate overnight.
Contributed to the FareShare Gazette by Helen; 19 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 178 Calories; 14g Fat (67.1% calories from
fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 47mg Sodium.
Exchanges: 1/2 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Slow Cooker Hot Fudge Sundae Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
[either pecans or walnuts]
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3-1/2-quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in
medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts.
Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until
smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool
slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce
over top.
It's magic! A rich hot fudge sauce forms while the cake bakes. Yum!
http://www.tastycrockpotrecipes.net/recipes2/article1184.html
Contributed to the FareShare Gazette by Chupa; 13 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 296 Calories; 12g Fat (34.8% calories from
fat); 3g Protein; 47g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 364mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.
* Exported from MasterCook *
Southwestern Lamb Grill
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 rack lamb -- 8 ribs
3 tablespoons stone ground mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon crushed red pepper
2 garlic cloves -- minced
Trim all visible fat from rack.
Stir together remaining ingredients in small bowl. Spread on outside of
lamb. (If desired, for maximum flavor, cover and marinate in refrigerator
up to 2 days.)
Prepare grill. Place lamb on grid. Grill 6-8 inches above hot coals until
thermometer registers 140F for rare or 150F for medium-rare; turning
frequently.
Serving suggestion: Slice red or green bell peppers, zucchini, chili
peppers and corn to desired size; brush with mixture of oil and chopped
fresh cilantro. Grill 6-8 inches above hot coals until tender.
Contributed to the FareShare Gazette by Dancer^; 30 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 24 Calories; 2g Fat (57.5% calories from
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 41mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Soy Sauce Rice - 3 Points
Recipe By :W/W Stir-Fry to Szechuan Cookbook Page 36
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup long-grain white rice
1 3/4 cups water
8 scallions -- thinly sliced
1/4 cup diced pimento
2 tablespoons reduced-sodium soy sauce
1 tablespoon peanut oil
1/2 teaspoon sugar
1. Place the rice in a strainer. Under cold running water, rinse well,
stirring with your fingers, until the water runs clear.
2. In a medium nonstick saucepan, combine 1 3/4 cups water and the rice;
cover and bring to a boil. Reduce the heat and simmer about 20 minutes.
Remove from the heat and let stand, covered, about 20 minutes longer.
3. Fluff the rice with a fork or chopsticks; stir in the scallions,
pimento, soy sauce, oil and sugar.
W/W Stir-Fry to Szechuan Cookbook Page 36
This simplest of flavored rice dishes makes a tasty accompaniment to a
stir fry. For a satisfying main dish on its own, double the portion size
and toss in a handful of chopped cooked vegetables and some shredded
cooked chicken or crumbled tofu.
Serving provides: 1 bread; 1 fat.
Points per serving: 3
Contributed to the FareShare Gazette by Chupa; 24 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 143 Calories; 2g Fat (15.8% calories from
fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 207mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Soy-Watercress Soup - 1 Point
Recipe By : W/W Stir-Fry to Szechuan Cookbook Page 41
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1/2 garlic clove -- finely minced
1/4 teaspoon grated peeled ginger root
1 teaspoon peanut oil
1 1/2 cup sliced Shitake mushrooms
8 scallions -- thinly sliced
1/2 bunch watercress -- tough stems removed
[about 2 cups]
4 radishes -- sliced paper-thin
1. In a medium saucepan, bring the broth, soy sauce, garlic, ginger
and 4 cups of water to a boil. Reduce heat and simmer until the
flavors are blended, about 20 minutes.
2. Meanwhile, in a medium nonstick skillet, heat the oil. Add the
mushrooms and scallions; cook, stirring as needed, until the
mushrooms are softened, about 10 minutes.
3. Divide the mushroom mixture amount 4 bowls; top with the
watercress and broth mixture. Serve, garnished with radish slices.
Serving provides: 1 fruit/vegetable
NOTES : This simple soup has an earthy flavor. If you prefer a vegetarian
dish, make it with low-sodium vegetable broth.
Contributed to the FareShare Gazette by Chupa; 24 December 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 2g Fat (33.5% calories from
fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 328mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
* Exported from MasterCook *
Spaghetti Squash And Chicken Skillet Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/3 cup chopped leeks
1/4 cup chopped celery
3 tablespoons chopped sweet red pepper
3 tablespoons finely chopped fresh parsley
2 cups cooked spaghetti squash
4 boneless chicken breasts -- cooked and
cut into bite-sized pieces
1/4 cup crushed seasoned croutons
1/4 teaspoon salt
1/4 teaspoon seasoned pepper
1/8 teaspoon garlic powder
1 pinch dried summer savory
1/2 cup sour cream
2 ounces shredded Swiss cheese -- (1/2 cup)
Melt butter in a large skillet over medium heat.
Add mushrooms and next 4 ingredients. Cook, stirring constantly for 5
minutes or until tender.
Add spaghetti squash and next 6 ingredients, cook 4 minutes, stirring
constantly.
Stir in sour cream, cook, stirring constantly, just until thoroughly
heated. Remove from heat.
Sprinkle with cheese. Cover and let stand for 1 minute.
To bake, prepare mixture according to directions and spoon into a lightly
greased 1.5-quart casserole dish. Cover and bake at 350F. for 20-25
minutes.
Contributed to the FareShare Gazette by Dancer^; 21 December 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 224 Calories; 19g Fat (73.4% calories from
fat); 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 298mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
* Exported from MasterCook *
Spaghetti Squash Bake
Recipe By :http://southernfood.about.com
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small spaghetti squash
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, minced
6 plum tomatoes, diced
1 cup mushrooms, sliced
1/2 teaspoon leaf oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups shredded Cheddar cheese
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti
squash, cut side down, in a baking dish; add water to the baking dish. Cover
and bake spaghetti squash in a 375° oven for 45 - 60 minutes, or until the
spaghetti squash is tender and easily pierced with a fork.
When cool enough to handle, scoop out squash, separating strands with a fork.
In a large skillet, cook the beef until browned. Add the onion, red and
green pepper, mushrooms, and garlic and continue cooking until vegetables are
tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash.
Continue to cook and stir for about 2 minutes, or until liquid is absorbed.
Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups
of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle
spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5
minutes longer, or until cheese is melted.
Spaghetti squash recipe serves 4 to 6.
Contributed to the FareShare Gazette by Art 09 December 2003
www.fareshare.net
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Per Serving (excluding unknown items): 453 Calories; 36g Fat (71.5% calories from
fat); 25g Protein; 7g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 442mg Sodium.
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 5 Fat.
* Exported from MasterCook *
Spice Market Pastitsio
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces dried corkscrew pasta -- (3 cups)
1/2 pound ground lamb
or lean ground beef
14 ounces spaghetti sauce with onion and garlic -- (about 1
1/2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon fennel seed -- crushed
1 envelope white sauce mix -- (1.8-ounce size)
1 cup milk
2 slightly beaten eggs
1/4 cup crumbled feta cheese
1/2 teaspoon ground nutmeg
1/4 cup grated kasseri
or Parmesan cheese
Greek or ripe olives -- (optional)
Fresh marjoram -- (optional)
Cook pasta according to package directions; drain well.
In a medium skillet cook lamb or beef until meat is no longer pink.
Drain off fat.
In a medium mixing bowl combine cooked meat, spaghetti sauce, cinnamon and
fennel seed. Set aside.
Meanwhile, in a medium saucepan combine white sauce mix and milk.
Cook and stir until thickened and bubbly. Remove from heat.
Gradually stir half of the sauce into eggs; return all to saucepan.
Stir in feta cheese and nutmeg.
To assemble, layer half of the pasta in a lightly greased 2-quart square
baking dish. Spread meat mixture over pasta; top with remaining pasta.
Evenly spread the white sauce mixture on top. Sprinkle with kasseri or
Parmesan cheese.
Bake, uncovered, in a 350-degree-F. oven about 35 minutes or until set.
Let stand for 10 minutes.
To serve, cut into squares.
Garnish servings with olives and fresh marjoram, if desired.
Some call this dish (pronounced pah-STEET-see-o) "the Greek lasagna."
Kasseri, a firm Greek cheese, lends a pungent, nutty taste; if it's
unavailable, Parmesan can fill the role.
Contributed to the FareShare Gazette by Dancer^; 24 December 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 150 Calories; 12g Fat (70.2% calories from
fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 112mg
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Spicy Peanut Sauce - Thailand
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 shallots -- minced
2 garlic cloves -- minced
1 stalk fresh lemon grass -- finely chopped
1 tablespoon red curry paste
or 1 teaspoon cayenne
1/4 cup crunchy peanut butter
1 tablespoon palm sugar -- or brown sugar
1 tablespoon fish sauce -- (nam pla)
1 cup thin coconut milk
prepared from 1 can
unsweetened coconut milk
In a saucepan saute shallots, garlic and lemon grass until soft.
Add red curry paste and cook for 1 minute until fragrant.
Add peanut butter, palm sugar, fish sauce and coconut milk.
Cook over medium heat until thick (about 15 minutes).
Add water if it is too thick. Pour into a shallow bowl.
To prepare thin coconut milk, pour 1 can unsweetened coconut milk into a
tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top.
Skim off top (cream) and set aside. The rest is thin coconut milk.
Makes 1 1/2 cups.
Contributed to the FareShare Gazette by Dancer^; 23 December 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 73 Calories; 6g Fat (66.3% calories from
fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 53mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Spicy Thai Mayonnaise
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-12 Dec 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
3 green onions -- chopped
2 tablespoons chili-garlic paste
1 tablespoon chopped fresh cilantro
1 jalapeño pepper -- seeded, chopped
1 teaspoon red wine vinegar
1/4 teaspoon curry powder
Process all ingredients in a blender or food processor until smooth, stopping to
scrape down sides.
Chill at least 1 hour.
Makes 1 1/3 cups.
Note; Give this to use as a dressing or sandwich spread.
It enlivens potato salad, chicken or roast-beef sandwiches.
Contributed to the FareShare Gazette by Dancer^; 25 December 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 266 Calories; 31g Fat (98.1% calories from
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 210mg
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
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