Recipes Included On This Page Rabbit Hot Pot - English Ravioli with Bell Pepper Sauce - LF Veg 4 pts Red Lentil Flan - Vegan Reuben Sandwiches Risotto With Tomatoes And Smoked Mozzarella Rosemary Focaccia Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rabbit Hot Pot - English Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium rabbit 1 leek 1 onion carrots as desired celery peppercorns cornflower salt pepper 1 pint really thick gravy Clean the rabbit etc.; chop it into 4 pieces and shake it in a plastic bag with the cornflower, salt and pepper; place these in the bottom of a pot. Chop the vegetables and pour the gravy over. Simmer in the oven until tender when stuck with a skewer, about an hour on lowish heat. This will make almost any rabbit tender and the vegetables get rid of that gamey taste rabbits can sometimes have. A very traditional Old English recipe. Source : "rabbithuntingonline.com" Contributed to the FareShare Gazette by ChupaBabi; 8 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 3g Fat (29.4% calories from fat); 12g Protein; 6g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 29mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable. * Exported from MasterCook * Ravioli with Bell Pepper Sauce - LF Veg 4 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons olive oil 2 garlic cloves -- minced 1 small onion -- chopped 2 small green bell peppers -- chopped 1 cup tomato sauce 16 ounces cheese ravioli -- fresh or frozen Salt to taste Freshly ground black pepper 2 tablespoons freshly grated Parmesan cheese 1 Bring a large pot of salted water to a simmer. 2 In a large skillet, heat the oil over medium heat. Add the garlic, stirring, until fragrant, about 1 minute. Add the onion and peppers and cook until the vegetables begin to soften, about 5 minutes. 3 Add the tomato sauce and bring to a simmer. Cook until the vegetables are tender, about 5 to 10 minutes. Season with salt and pepper. 4 Meanwhile, cook the ravioli in the simmering water until they float, about 5 to 7 minutes. Drain and toss with the sauce. Sprinkle with the Parmesan cheese and serve immediately. Source : "FoodFit.com" Start to Finish Time: "0:35" Contributed to the FareShare Gazette by ChupaBabi; 14 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 2g Fat (25.4% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 373mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat. * Exported from MasterCook * Red Lentil Flan - Vegan Recipe By :The Caring Cook by Janet Hunt Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 7 inch pie crust -- (whole grain is better) 4 ounces leeks 4 ounces carrots 8 ounces red lentils 1 tablespoon yeast flakes --(optional) 2 teaspoons yeast extract 1 tablespoon tomato past 1 teaspoon mixed herbs Cut leek finely and fry in 1 tablespoon oil. Finely chop the carrots and add to pan. Rinse the lentils and add. Dissolve yeast extract in 1 pint of hot water and add. Boil and simmer for 15 minutes. Stir in 1 tablespoon tomato purée, 1 teaspoon mixed herbs, yeast flakes. Pour into the pastry case and decorate top with slices of tomato. Bake at 400F. for 30 minutes. Source : "Adrian Bhagat http://www.geocities.com/ambhagat/Recipes/RecipeMain.htm" Recipe from The Caring Cook by Janet Hunt and published by the Vegan Society Contributed to the FareShare Gazette by ChupaBabi; 21 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 876 Calories; 49g Fat (49.9% calories from fat); 13g Protein; 98g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1212mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Vegetable; 9 1/2 Fat. * Exported from MasterCook * Reuben Sandwiches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sauerkraut -- drained (Caraway) 4 slices rye bread 4 slices lean cooked corned beef -- (1 ounce each) 4 slices fat-free Swiss cheese -- (3/4 ounce each) 1. Put sauerkraut on bread slices arrange corned beef then sauerkraut mixture and top with Swiss cheese. 2. Broil or microwave until cheese barely melts. Contributed to the FareShare Gazette by Cora; 10 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 1g Fat (4.1% calories from fat); 30g Protein; 27g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 1903mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Risotto With Tomatoes And Smoked Mozzarella Recipe By :Italy Al Dente by Biba Caggiano Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For the Sauce** 2 tablespoons extra-virgin olive oil 1 large garlic clove -- peeled and lightly crushed 2 cups canned Italian plum tomatoes with juice -- put through a food mill to remove seeds 2 ounces smoked mozzarella -- grated **For the Risotto** 4 cups Basic Chicken Broth -- (4 to 5) or low-sodium canned chicken broth 3 tablespoons unsalted butter 1/2 cup finely minced yellow onion 2 cups imported Arborio rice or other rice for risotto 1/2 cup dry white wine Salt if needed Prepare the sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and cook until it is golden on both sides. Discard the garlic; add the tomatoes and simmer for 6 to 7 minutes. Add the mozzarella, stir for less than 1 minute and turn the heat off under the skillet. (Makes approximately 1 1/2 cups sauce.) Prepare the risotto: Heat the broth in a medium saucepan and keep warm over low heat. Heat the butter in a large skillet over medium heat. When the butter foams, add the onion and cook, stirring, until the onion is pale yellow and soft, 4 to 5 minutes. Add the rice and stir quickly until it is well coated with the butter and onion, 1 to 2 minutes. Add the wine and cook until it is almost all reduced. Add 1/2 cup of the simmering broth or just enough to barely cover the rice. Cook, stirring, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding the broth 1/2 cup or so at a time for 12 to 13 minutes. Now add a small ladle of the sauce and cook, stirring, until the sauce has been absorbed. Keep cooking the rice, adding the sauce a little at a time, until all the sauce has been used up and the rice has a moist, creamy consistency, about 5 minutes. Taste, adjust the seasoning and serve. Note : This risotto doesn't need Parmigiano or butter added at the last moment, since the mozzarella binds the rice. Keep in mind that smoked mozzarella is quite salty and very probably this risotto will not need additional salt. Variations : Without Tomatoes For a Risotto with Smoked Mozzarella but without the tomatoes, prepare the risotto and cook it for 18 minutes. Add the cubed mozzarella directly to the risotto, stir quickly to melt the cheese, and serve. Risotto With Tomatoes And Smoked Mozzarella (Risotto ai Pomodori e Mozzarella Affumicata) From Italy Al Dente by Biba Caggiano. Copyright 1998, HarperCollins Publishers Contributed to the FareShare Gazette by ChupaBabi; 17 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 15g Fat (98.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 3mg Sodium. Exchanges: 0 Vegetable; 3 Fat. * Exported from MasterCook * Rosemary Focaccia Recipe By : Cook's Illustrated Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium baking potatoes -- (9 oz) peeled and quartered 1 1/2 teaspoons rapid rise yeast 3 1/2 cups unbleached flour 1 cup warm water -- (105F to 115F) 2 tablespoons extra virgin olive oil 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 tablespoons fresh rosemary leaves 3/4 teaspoon sea salt -- or kosher salt Boil 1 quart water in saucepan, add potato and simmer until tender. Drain, cool and put through fine disk on ricer or grate through large holes on box grater. Reserve 1 1/3 cups lightly packed potato. In large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. If using mixer, fit with paddle attachment and mix on low speed (#2 on Kitchen Aid) until dough comes together. Switch to dough hook attachment and increase speed to medium (#4 on KA); continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft free area until dough is puffy and doubled in volume, about an hour. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch round on large, generously oiled baking sheet. Cover dough with lightly greased or oil sprayed plastic wrap; let rise in warm, draft free area until dough is puffy and doubled in volume, 45 minutes to an hour. Adjust oven rack to lower middle position and heat oven to 425F. With two wet fingers, dimple risen dough at regular intervals. For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil. Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares or wedges; serve warm. Sage Focaccia: Add 1 tablespoon chopped fresh sage with dough ingredients and substitute 24 whole sage leaves for rosemary. Parmesan Focaccia: Substitute 2/3 cup grated Parmesan cheese for rosemary and sea salt. Focaccia with Black Olives and Thyme: Substitute 1 teaspoon fresh thyme leaves and 24 pitted large black olives for rosemary NOTES : If using an equal amount of regular active dry yeast instead of rapid rise yeast, let the sponge develop for thirty minutes instead of twenty minutes, and increase the first and second rises to one and one half hours each. Jennie's note: I use this recipe to make a great Muffuletta Sandwich. Contributed to the FareShare Gazette by Jennie; 4 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 5g Fat (24.0% calories from fat); 4g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 341mg Sodium. Exchanges: 2 Grain(Starch); 1 Fat.

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