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FareShare Gazette Recipes -- January 2004 - B's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Blue Mesa Grill Sweet Corn Cake
Bolivian Corn Pudding

Bon Appetit Creamed Chicken And Vegetables

Bonnie's Pad Thai - 7 pts

Braised Beef in Madeira

Brazilian Creamy Corn Cake

Broccoli and Swiss Bake

Broccoli-Vegetable Cheese Soup

Buttermilk Mashed Potatoes (CL)

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                        * Exported from MasterCook *

                      Blue Mesa Grill Sweet Corn Cake

Recipe By     :Blue Mesa Grill Dallas, Texas
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Corn husks -- (enough to line and
                        cover a 3-quart steamer basket in a double layer)
     1/4           cup  vegetable shortening -- (like Crisco)
     1/2           cup  unsalted butter -- softened
  1                cup  masa dough*
  1                cup  cold water
  1              pound  corn -- fresh and
                        cut off the cob or
                        frozen and thawed
     1/2           cup  yellow corn meal
     3/4           cup  granulated sugar
     1/4           cup  heavy cream
     1/2      teaspoon  baking powder
     1/2      teaspoon  salt

Soak corn husks in hot water for 30 minutes until pliable. Drain.

Place vegetable shortening and butter in a mixing bowl and beat on medium
speed until mixture becomes fluffy and creamy. Add masa and mix on low
speed for about 2 minutes. Add water and mix well on medium speed. Grind
the corn coarsely in a food processor.

In a large mixing bowl combine the corn meal, sugar, whipping cream,
baking powder and salt. Add the masa mixture and the ground corn and mix
well.

To steam the corn cake, line the steamer basket with the softened corn
husks. Fill with corn cake batter. Cover with more corn husks and a tea
towel to absorb moisture. Steam on the stove for about 2 1/2 hours. Batter
should not stick to husks when corn cake is done. If it does, it needs to
steam longer.

*Note on Masa: You can buy prepared masa dough at most Mexican and
specialty food markets. Or you can readily purchase Masa Harina (made by
Quaker Oats) which is dried corn that has been ground and treated. It is
the basic ingredient used in making tamale dough (also called masa).

**Note on steamers: You can also improvise a steamer by placing a rack on
cans in a large stockpot or Dutch oven with a tight-fitting lid.

NOTES : The Grill's most requested recipe! This popular dish is really
more like a pudding than a cake. Serve a scoop of it freshly steamed as it
loses its light, fluffy consistency when reheated in the oven. The secret
to making great corn cake is in the steaming. You can try and bake the
cake in a pan in the oven (inserted in a pan of water to create steam), or
you can steam them on the stove in a steamer basket.

Contributed to the FareShare Gazette by Chupababi; 14 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 183 Calories; 14g Fat (66.4% calories from fat); 
1g Protein; 15g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 115mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                          Bolivian Corn Pudding

Recipe By     :Vegetarian Times, March 1999
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  fresh corn kernels
                        or frozen and thawed corn kernels
     1/2           cup  skim milk
  1 1/4           cups  yellow corn meal
  4                     scallions -- finely chopped
     1/4           cup  raisins
  1         tablespoon  sugar -- up to 3 tablespoons
  2        tablespoons  sweet paprika
  1           teaspoon  salt -- plus more to taste
     1/2      teaspoon  baking powder
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  anise seeds -- crushed
     1/2      teaspoon  black pepper -- plus more to taste
  4                     egg whites
     1/2      teaspoon  cream of tartar
     3/4           cup  coarsely shredded Muenster cheese

Preheat oven to 400F. Coat a 2-quart baking dish with nonstick spray.

In food processor or blender, combine 3 cups corn and milk. Puree
until smooth.

In large bowl, combine cornmeal, scallions, raisins, 1 tablespoon sugar, 1
teaspoon paprika, 1 teaspoon salt, baking powder, cinnamon, anise seeds,
1/4 teaspoon pepper and remaining 1 cup corn. Stir to mix. Stir in pureed
corn. Taste and add more sugar, salt and pepper if desired.

In another large bowl, combine egg whites and cream of tartar. Beat with
electric mixer until firm and glossy but not dry, about 8 minutes. (Begin
beating on low speed and gradually increase the speed to medium, then to
high). Gently fold corn mixture into egg whites. Spoon mixture into
prepared baking dish. Sprinkle with Meunster and remaining paprika.

Bake until puffed and golden brown and a toothpick inserted into center
comes out clean, about 20 minutes. Let cool slightly.

Source : "Recipe adapted from Healthy Latin Cooking by Steven Raichlen
(Rodale, 1998)"
S(Formatted by): "Karen "

NOTES : Corn pudding is popular throughout South America, where it is often
baked in corn husks in the style of a tamale. Here's a simpler version made
in a baking dish. For best results, use fresh corn kernels.

Contributed to the FareShare Gazette by ChupaBabi in response to a request;
29 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 109 Calories; 1g Fat (5.1% calories from fat); 
5g Protein; 24g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 337mg Sodium.  
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                Bon Appetit Creamed Chicken And Vegetables

Recipe By     :Bon Appétit July 1996
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter -- (1/4 stick)
  2              large  leeks -- halved lengthwise,
                        sliced crosswise
                        [white and pale green parts only]
  2              large  carrots -- peeled, sliced
  2             medium  russet potatoes -- peeled,
                        cut into 1/2-inch pieces
  2        tablespoons  chopped fresh tarragon
                        or 2 teaspoons dried
  2 1/2      teaspoons  chopped fresh rosemary
                        or 1 3/4 teaspoons dried
  2              large  garlic cloves -- chopped
  1 3/4           cups  canned low-salt chicken broth -- (or more)
  10 3/4        ounces  condensed cream of chicken soup -- (1 can)
     1/2           cup  whipping cream
  3               cups  diced cooked chicken

Melt butter in heavy large pot over medium heat. Add leeks, carrots,
potatoes, herbs and garlic. Sauté until vegetables begin to soften, about
5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to
low and simmer until vegetables are tender, about 20 minutes.

Mix condensed soup and cream into vegetables. Add chicken. Simmer until
heated through, thinning with additional broth by 1/4 cupfuls, if desired
about 5 minutes. Season with salt and pepper.

Serves 4 to 6.

NOTES : An old-fashioned and versatile dish. Serve it over split hot
biscuits (or toasted English muffins) for brunch or over egg noodles for a
comforting simple dinner.

Chupa's Notes: I replaced 1/2 cup of chicken broth with Calvados (apple
brandy), added 1/2 cup EACH red, green and yellow bell peppers.

Contributed to the FareShare Gazette by Chupababi in response to a request;
17 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 300 Calories; 21g Fat (62.9% calories from fat); 
5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 693mg Sodium.  
Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.


 
                      * Exported from MasterCook *

                        Bonnie's Pad Thai - 7 pts

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  rice sticks -- (18 points)
  2                     chicken breasts -- (6 points)
                        or 2 cups shrimp -- (4 points)
  2          teaspoons  oil -- (2 points)
  3                     egg whites -- plus
  1              whole  egg -- (3 points)
  1           teaspoon  garlic -- (free)
  6                     green onions -- cut
                        into 1-inch lengths -- (free)
     3/4         pound  bean sprouts -- (free)
  1                     fresh lime -- juice of (one lime)
     1/3           cup  chopped peanuts -- (I don't waste the
                        points but you can add them in if you
                        want.)
                        Seasoning Sauce:
  4          teaspoons  fish sauce -- (free)
                        [squid brand is the best]
  2          teaspoons  sugar -- plus
  3            packets  Splenda -- (2 points)
  5          teaspoons  rice vinegar -- (free)
  1           teaspoon  paprika -- (free)
  1           teaspoon  chili sauce -- (free)

I usually come up with around 27-28 points which is 7 points per serving
and the recipe makes 4 servings.

Break the rice sticks in half and soak them in warm water for 30 minutes
(NOT MUSHY but soft).

Dice the chicken (this way you seem to get more) :-). If using shrimp,
clean them well (devein).

Mix the seasoning sauce and make sure all sugar is dissolved.

Using Pam spray the wok or non-stick frying pan and scramble the egg
(salt if you want...I do). Fry until firm (not brown) Remove and save
for later.

Heat pan to high and add two teaspoons oil, add garlic and fry briefly.
DO NOT LET IT BURN or BROWN. Add chicken or shrimp and stir fry until
chicken is no longer pink. IF using shrimp stir fry for 2 minutes.

Drain rice sticks and mix well into meat mixture until all rice sticks
are covered with the oil...about 2 minutes. Add seasoning sauce and cook
until rice sticks have absorbed the sauce...2 minutes.

Now add bean sprouts and green onions. Mix well and stir fry for 2
minutes or until bean sprouts are done to your desired consistency.
Add cooked eggs and mix well. Remove from the heat and sprinkle with
peanuts if desired (THIS WILL ADD MORE POINTS). Finally squeeze some
lime over the top and serve.

Bonnie@ Dotties Weight Loss Zone

Contributed to the FareShare Gazette by Chupababi; 23 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 424 Calories; 24g Fat (49.8% calories from fat); 
41g Protein; 13g Carbohydrate; 3g Dietary Fiber; 140mg Cholesterol; 158mg Sodium.  
Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Braised Beef in Madeira

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  lean chuck steak -- 1 1/2 inches thick
     1/2           cup  dry white wine
                        Salt and freshly ground black pepper
     1/4           cup  brandy
     1/2      teaspoon  allspice
     1/8      teaspoon  thyme
  2                     onions -- thickly sliced
  6             sprigs  parsley
  4                     carrots -- thickly sliced
  2                     bay leaves
  3                     garlic cloves -- peeled
     1/2           cup  beef broth
  1 1/2           cups  Madeira -- or port
  18                    pitted black olives

Place the meat in a deep nonmetal dish. Sprinkle and rub on both sides with
salt, pepper and allspice. Scatter vegetables over and under the meat.

Pour 1 cup of Madeira, the white wine and brandy over the meat. Sprinkle
thyme over. Tuck in the parsley sprigs and bay leaves. Cover and marinate
at room temperature at least 4 hours or overnight in the refrigerator. Turn
the meat once or twice.

Transfer contents to a large skillet or casserole. Add 1/4 cup Madeira and
the beef broth. Place a double piece of aluminum foil directly over the
meat.

Bring the liquid to a boil, cover with a lid, reduce the heat to a slow
simmer and cook for 3-4 hours or until tender. For the last 15 minutes of
cooking time, add the remaining 1/4 cup Madeira. Rinse the olives well
under water and add for the final 5 minutes.

To serve, transfer the meat to a warm serving platter. Cut into serving
portions. Remove the parsley and bay leaves from the stock. Lift out the
vegetables and olives and scatter them over the meat. Degrease the stock
and spoon some over the meat. Pass the rest in a sauceboat.

Contributed to the FareShare Gazette by Dancer^; 19 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 177 Calories; 2g Fat (19.9% calories from fat); 
4g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 278mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.


 
                      * Exported from MasterCook *

                        Brazilian Creamy Corn Cake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  granulated sugar
  3                     eggs
  1         tablespoon  margarine
  2         tablespoon  all-purpose flour
  1 1/2           cups  corn meal
  1                cup  grated cheese
  4               cups  milk
  1         tablespoon  baking powder

Preheat the oven to 350F. Butter and flour a large baking pan.

Combine all ingredients except the baking powder, in a blender and beat
until well mixed.

Add the baking powder and beat more 10 seconds.

Pour the batter into the prepared pan.

BAKE for about 45 minutes, or until golden brown.

Cool the cake for 15 minutes and cut 2 x 2-inch bars.
This delicious corn cake has a pudding like filling.

The filling forms by itself. You just have to blend everything and bake!

Source : "CookBrazil.com"

Contributed to the FareShare Gazette by Chupababi; 15 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 234 Calories; 6g Fat (22.3% calories from fat); 
5g Protein; 41g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 184mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Broccoli and Swiss Bake

Recipe By     :Men Who Run the Range, Philip Stent, Houston, TX
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  broccoli flowerets
     1/4           cup  butter or margarine
  2        tablespoons  flour
  1              small  onion -- chopped
  1 1/4           cups  milk
  4               cups  Swiss cheese -- shredded
  2                     eggs -- beaten

In a saucepan, cook broccoli until crisp-tender; drain and set aside.

In  another saucepan, melt butter; add flour. Cook and stir until thickened
and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for
1 minute. Remove from the heat; stir in cheese, eggs and broccoli.

Pour into a greased 2-quart baking dish.

Bake, uncovered, at 325F. for 30 minutes.

Source : "Taste of Home Magazine, June-July '94, p. 47"
S(From) : "Sue Klapper, augmented by bobbi744@comcast.net"
Yield : "6 to 8 servings"

NOTES : This is an irresistible side dishes.

Bobbie's Note: This was delicious. I cut the recipe in half and it made 3
helpings. Such a nice change from just cooked broccoli.

Contributed to the FareShare Gazette by Bobbie; 28 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 450 Calories; 32g Fat (63.0% calories from fat); 
28g Protein; 14g Carbohydrate; 3g Dietary Fiber; 159mg Cholesterol; 345mg Sodium.  
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.


 
                      * Exported from MasterCook *

                      Broccoli-Vegetable Cheese Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  chopped onion
     1/2           cup  butter or margarine
     3/4           cup  all-purpose flour
  10 1/2        ounces  condensed chicken broth -- undiluted (1 can)
  1              quart  milk
  2               cups  sliced carrots -- parboiled
  1                cup  sliced celery -- parboiled
  2               cups  broccoli florets -- parboiled
     1/2         pound  processed American cheese -- cut into cubes

Parboil broccoli, celery and carrots.

In a large saucepan, sauté onion in butter. Add flour and stir to make a
smooth paste. Gradually add chicken broth and milk.

Cook until mixture thickens, about 8-10 minutes. Add carrots, celery and
broccoli; heat through.

Add cheese; heat until cheese is melted and vegetables are tender.

Source : "Bountiful Harvest (with my changes)."

Yield : "6 to 8 servings"

NOTES : This could have more broccoli in it. I added about 1 cup more
parboiled broccoli when reheated this for a second meal. I had added a bit
extra broccoli when originally making this. I also added some chicken
bouillon, salt and white pepper.  I used skimmed milk, Lite Velveeta and
Lite Butter to cut a few fat calories.

Contributed to the FareShare Gazette by Bobbie; 12 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 493 Calories; 33g Fat (60.4% calories from fat); 
19g Protein; 30g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 1127mg Sodium.  
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 5 1/2 Fat.


 
                      * Exported from MasterCook *

                     Buttermilk Mashed Potatoes (CL)

Recipe By     : Cooking Light Magazine, March 2002, page 222
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  baking potato -- chopped, peeled
  2                     garlic cloves -- minced
     1/2           cup  nonfat buttermilk
     1/4           cup  low-fat sour cream
  2        tablespoons  fresh chives -- chopped
     1/2      teaspoon  salt

Place potatoes and garlic cloves in a large Dutch oven. Cover with water
and bring to a boil. Cook 15 minutes or until potato is tender. Drain.

Return potato to pan. Add buttermilk, sour cream, chives and salt.

Mash to desired consistency with a potato masher.

Cook 1 minute over medium heat or until thoroughly heated, stirring
constantly.

Contributed to the FareShare Gazette by ChupaBabi; 30 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 168 Calories; 1g Fat (6.1% calories from fat); 
5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 326mg Sodium.  
Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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