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FareShare Gazette Recipes -- January 2004 - H's
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* Exported from MasterCook *
Hawaiian Seafood Fancies
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box medium pasta shells
6 ounces canned crab meat -- drained and flaked
4 1/2 ounces canned tiny shrimp -- rinsed and drained
1 1/2 cups grated Swiss cheese
1 cup grated Monterey Jack cheese
1/4 cup softened cream cheese
1/4 cup Miracle Whip
1/4 cup Parmesan cheese
1 can crushed pineapple -- drained (small can)
1 tablespoon pimento
1/2 cup chopped onion
8 ounces canned water chestnuts -- drained and sliced
1/2 teaspoon parsley flakes
1/4 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
9 ounces Kraft sweet/sour sauce
Preheat oven to 350 degrees F.
Prepare pasta shells according to directions on box.
In bowl combine all ingredients except the sweet and sour sauce.
Mix well and stuff shell with about a teaspoon in each.
Arrange shells on baking sheet, coated with non-stick spray.
Spoon sweet and sour sauce over the row of shells.
Bake 25 minutes. Best if served partially cooled.
Makes 12 servings.
Contributed to the FareShare Gazette by Dancer^; 28 January 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; 1g Fat (20.1% calories from fat);
1g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 97mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
* Exported from MasterCook *
Heavenly Strawberry Delight
Recipe By :
Serving Size : 10 Preparation Time :0:30
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white wheat flour
1/2 cup butter or margarine
1/2 cup chopped walnuts -- (optional)
1/4 cup packed brown sugar
2 egg whites
2 teaspoons lemon juice
8 ounces Cool Whip -- thawed
10 ounces frozen strawberries -- thawed
Preheat oven to 350F.
Mix flour, butter, nuts, and brown sugar until crumbly and press into
baking pan. Bake for 20 to 25 minutes. Cool and break into crumbs. Set
aside.
Next, combine the egg whites, lemon juice, sugar, and strawberries in large
mixing bowl. Beat at medium speed for 15 to 20 minutes or until soft peaks
are formed. Fold Cool Whip into strawberry mixture. Put half of crumb
mixture into bottom of greased baking pan. Spread strawberry mixture over
crumbs and top with the remaining crumbs.
Freeze!
Yields 9-inch cake.
NOTES : A lowfat, frozen strawberry-cream dessert that tastes just like ice
cream in a sweet walnut crust!
Contributed to the FareShare Gazette by Robin; 13 January 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 13g Fat (66.2% calories from fat);
2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 107mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Herb & Oil Marinade
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 orange -- juice and rind
1/4 cup lemon juice
1/4 cup vegetable oil
1/2 teaspoon ginger
1/2 teaspoon sage
1 garlic clove -- minced
Freshly ground pepper
Combine ingredients. Allow meat to marinate in shallow glass dish for 4
hours in refrigerator. Baste with marinade during broiling or barbequing.
Contributed to the FareShare Gazette by Dancer^; 29 January 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 567 Calories; 55g Fat (83.6% calories from fat);
2g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fruit; 11 Fat.
* Exported from MasterCook *
Herbed Cheese Omelet
Recipe By :Shirley LeFevre from Lancaster, PA
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/4 teaspoon dried parsley flakes
1/4 teaspoon celery seed
1 tablespoon butter or margarine
2 slices process American cheese
In a bowl, beat eggs and seasonings. Melt butter in a skillet. Add egg
mixture; cook over medium heat. As eggs set, lift edges, letting uncooked
portion flow underneath. When eggs are completely set, remove from the
heat. Place cheese over half of the eggs. Fold in half and transfer to a
warm platter.
Source : "Quick Cooking Magazine, May-June 1998, p. 9"
S(Busted By): "Gail Shermeyer <4paws@netrax.net>"
NOTES : "One bite of this cheesy omelet and you'll notice its fresh herb
flavor," assures Shirley. "I serve it with bacon or ham, whatever I have on
hand."
Bobbie's Note: This was a very tasty omelet. I used 1/2 cup Egg Beaters and
4 eggs.
Contributed to the FareShare Gazette by Bobbie; 25 January 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 251 Calories; 19g Fat (69.2% calories from fat);
17g Protein; 2g Carbohydrate; trace Dietary Fiber; 577mg Cholesterol; 226mg Sodium.
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Fat.
* Exported from MasterCook *
Honey Fruit Glaze for Lamb 2 pts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup pineapple juice
1/4 cup honey
2 teaspoons mustard
In a small bowl, combine all ingredients until well blended.
Brush over lamb chops 2 to 3 times during cooking.
Makes 1/2 cup.
Points - 2.
Contributed to the FareShare Gazette by Dancer^; 29 January 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; trace Fat (1.4% calories from fat);
1g Protein; 79g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 129mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates.
* Exported from MasterCook *
Honey Jalapeno Chicken with Tomato Olivada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 red jalapeno pepper -- stemmed, seeded
and chopped -- (about 1 teaspoon)
1/4 cup honey -- divided
1/4 teaspoon salt
4 boneless skinless chicken breast halves
1 medium tomato -- peeled, seeded
and diced
1/2 cup minced red onion
1/4 cup finely chopped green bell pepper
12 Kalamata olives -- pitted and chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Watercress sprigs -- for garnish
In a blender, puree jalapeno with 2 tablespoons honey and 1/8 teaspoon salt.
Rub chicken with mixture; cover and refrigerate 1 hour.
Tomato Olivada:
In a small bowl, mix remaining 2 tablespoons honey and 1/8 teaspoon salt with
tomato, onion, green pepper, olives, vinegar and olive oil.
Grill chicken over medium coals, cooking and turning until skin is browned
and crisp and juices run clear.
Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.
---> Hallie's comment: I find it hard to tell the difference between
a red (ripe) jalapeno pepper and a green one, especially in a dish like
this, as far as taste is concerned. The ones I grow don't show any marked
difference in heat between the two stages but maybe peppers grown under
other conditions do. If you want more heat just toss in a pinch of
cayenne or your favourite ground hot pepper or a dash of hot sauce to
taste. Also, if you take out the seeds and membranes from the pepper you
pretty much remove most of the heat so personally, I would leave at least
some of that in to counter the sweetness of the honey. <grin>
Contributed to the FareShare Gazette by Dancer^; 18 January 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 268 Calories; 8g Fat (26.6% calories from fat);
28g Protein; 22g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 393mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Hot Pot - Taiwan Style
Recipe By :Martin Yan's Asian Favorites
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound lean boneless beef -- thinly sliced
1/4 pound medium raw shrimp -- shelled and deveined
1/4 pound fresh baby squid -- cleaned, with
hoods and tentacles separated
1/4 pound fresh mushrooms -- sliced
such as white button
1/4 pound baby bokchoy -- cut into quarters
**Broth**
2 cups chicken stock
2 cups water
1/2 cup sweet cooking rice wine -- (mirin)
1/4 cup soy sauce
Brown bean sauce -- chile garlic sauce,
oyster-flavored sauce -- sa cha sauce or
sweet chile sauce -- for dipping
Arrange beef, shrimp, squid, mushrooms and bokchoy separately on serving
plates.
To prepare broth, in a medium saucepan, combine stock, water, rice wine,
and soy sauce. Bring to a boil over high heat.
Place a set of dipping sauces in separate bowls in front of each diner.
Set a hot pot or electric wok in a center of dining table. Arrange meat and
vegetables plates around pot. Pour hot broth into hot pot and adjust heat
so broth simmers gently.
Each diner selects his or her choice of ingredients from the meat and
vegetable plates and cooks them in hot broth to the desired doneness.
Ingredients can then be dipped in the desired sauce before eating.
NOTES : This recipe is for a basic hot pot but you can add your choice of
fresh vegetables, meat or seafood into the mix and the choices are
limitless. Nowadays, some Asian supermarkets have entire sections devoted
solely to hot pot ingredients: pork meatballs, fish cakes and seafood
ready-prepared for immediate hot pot dipping, as well as chopsticks and
baskets for helping to hold the cooked food. The more things you add to
your pot, the better the broth -- to be drunk at the end -- will taste.
---> Safety note: When you have several people using the hot pot make sure
that the liquid is not allowed to drop below the simmering point so that
the food is cooked quickly and safely rather than being allowed to "steep"
at a temperature that won't kill bacteria. Hallie
Contributed to the FareShare Gazette by Chupababi in response to a request;
19 January 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 27 Calories; trace Fat (8.6% calories from fat);
2g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2107mg Sodium.
Exchanges: 1/2 Vegetable.
* Exported from MasterCook *
Huo Kuo Firepot (Chinese fire pot feast)
Recipe By : Brad Harvey
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-01 Jan 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups stock -- or broth
2 scallion -- chopped in 2-inch pieces
1 garlic clove -- halved
2 pounds meat or seafood see notes
3 ounces cellophane noodles -- (opt.)
1 pound assorted vegetables see notes
2 assorted dips -- see notes (2 to 5)
Bring stock, scallions and garlic to a simmer over low heat on a tabletop
burner or in a traditional Chinese Hot Pot. Place in the middle of the
table.
Pour hot water over cellophane noodles and let soak for 30 minutes.
Drain and place in a bowl.
Lay sliced meat out on a platter.
Lay prepared vegetables neatly on another platter.
In various small bowls, place each of your chosen dipping sauces. Place
bowls on table around simmering broth.
Each guest gets a bowl, a small plate, chopsticks and a spoon.
HOW TO DINE HOT-POT STYLE:
First pick up some meat with the chopsticks and swish it around in the
hot broth until cooked through, about 1-2 minutes.
Dip meat in some of the sauce and eat. Alternatively, place a little of
various sauces of your choice in your bowl, mix them together to taste,
and dip the meat in this.
About halfway through the dining, add the noodles to the broth to simmer.
Dip the vegetables in the broth and proceed as with the meat.
Finally, spoon some of the broth and noodles into your bowl and drink as
a soup.
NOTES :
Fire Pot is a very popular dish in Beijing and is primarily eaten in
winter, when cold winds blow down from Mongolia. It is also a popular
Chinese New Year dish.
Meats and Seafood: Any one of the following can be used. Or serve a
variety: Lamb, very thinly sliced; beef, very thinly sliced; pork, very
thinly sliced; shrimp, shelled, deveined; oysters, mussels or clams,
shucked; tofu, cut in 1-inch cubes.
Partially freeze the meat to make thin slicing easier. If you would prefer
a vegetarian hot pot, substitute tofu for the meat or seafood. Or if you
are serving a large number of people, serve it in addition to the others.
Vegetables: There are several options. Use one, some or all of them.
Chinese cabbage, cut into squares; shiitake mushrooms, sliced; spinach,
washed and drained; snow peas; sprouts; bamboo shoots.
Dipping Sauces: Use at least 2 of the following: soy sauce; Chinese hot
mustard; Hoisin sauce; oyster sauce; sesame oil; rice vinegar.
Sometimes small individual strainers are used as well as chopsticks for
dipping or to fish out morsels that fall into the pot.
Traditionally, diners start with meat first and then move on to the
vegetables. As the dinner progresses, the ingredients add more and more
flavor to the broth.
Instead of the noodles, the firepot can also be served with steamed buns
or dumplings.
China, Chinese New Year, lamb, beef, winter.
---> Hallie's comment: in December, just before our son returned from Hong
Kong to work on a project, he, his wife, son, other family members and
friends gathered together at an outdoor restaurant to partake in a hot pot.
Because the weather had cooled everyone wore warm clothes; the occasion was
quite festive.
Contributed to the FareShare Gazette by Chupababi in response to a request;
19 January 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 39 Calories; trace Fat (0.3% calories from fat);
trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Vegetable.
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