FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- February 2004 Recipes

Recipes Included On This Page

Sardine Sandwich
Sautéed Apple Slices with Apricot Sauce
Seafood Hot Pot - Australia
Sesame Chicken Stir-Fry with Mushrooms
Shabu Shabu (Japanese Beef Hot Pot) and Ponzu Dipping Sauce
Shitake Mushroom Gravy - Vegan
Simple Salmon Sandwiches
Sopa de Albondigas (Mexican Meatball Soup)
Spaghetti Squash Salad
Spicy Chicken and Rice
Stuffed Mussels
Stuffed Pork Tenderloin with Blueberry-Onion Sauce
Swiss Hot Pot Zurich Style

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* Exported from MasterCook * Sardine Sandwich Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 ounces sardines -- (106 gms) [1 small can sardines] 1 tablespoon salad dressing -- Miracle Whip or similar 1 tablespoon dill bits -- (dill pickles) 1/4 teaspoon lemon juice 1/2 teaspoon Tabasco 4 slices whole wheat bread -- or white bread Freshly ground black pepper Mash the sardines thoroughly with the next four ingredients. Spread ensuing mess on two of the slices of bread, you may have enough to make three sandwiches if they are dainty! Mine ain't! Enjoy! Doug in BC Contributed to the FareShare Gazette by Doug; 5 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sautéed Apple Slices with Apricot Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces dried apricots 3 large York apples -- cored, peeled and cut into sixteenths 32 ounces apricot halves -- drained (2 cans) 1 teaspoon vanilla 1/3 cup water 1/3 cup sugar For apricot sauce: Combine dried apricots in bowl with enough hot water to cover and let stand 10 minutes to soften. Drain thoroughly. Steel knife: Puree dried apricots in work bowl 10 seconds. Add drained canned apricots and blend 20 seconds. With machine running, add 1/4 cups water and mix well, consistency should be thick but flowing; add remaining water if necessary. Transfer to container. Cover tightly and chill until 15 minutes before serving time. For apples: Combine apple slices, sugar and vanilla in large skillet. Place over high heat and cook, tossing mixture with spatula, until apples are tender but still crisp, about 3 minutes. Spoon 3 tablespoons apricot sauce on each dessert plate. Arrange 6 warm apples slices on it. Serve immediately. Contributed to the FareShare Gazette by Dancer^; 26 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; trace Fat (3.6% calories from fat); 2g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates.

* Exported from MasterCook * Seafood Hot Pot - Australia Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons oil -- (olive) 1 garlic clove -- crushed 1 teaspoon dried rosemary 1 3/4 pounds canned tomatoes -- chopped roughly 1/2 cup white wine 2/3 pound beans 1 pound fish fillets -- (boneless) 1/2 cup chopped parsley 2 tablespoons lemon juice 1 large onions -- cut into eighths 1 teaspoon dried thyme 1 pound potatoes -- cut into cubes 2 cups water 2/3 pound zucchini 12 mussels 2/3 pound prawns -- medium or king size 1/2 cup chopped basil 1. In a large saucepan, heat oil and add onion, garlic, thyme and rosemary. Cover with lid and allow onion to sweat over a low heat, stirring occasionally, for 3-4 minutes. 2. Add potatoes, tomatoes and their liquid, water and wine. Bring to the boil, cover and simmer for 5 minutes. 3. Add zucchini, beans, mussels and fish and continue cooking for 5 minutes (mussels should open in this time). 4. Shell and de-vein prawns but leave their heads on. Add to stew and cook until they turn pink (about 3 minutes). Stir in parsley, basil and lemon juice. 5. Serve with crusty bread to mop up the juices. woolworths.com.au Contributed to the FareShare Gazette by ChupaBabi; 8 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2340 Calories; 23g Fat (8.9% calories from fat); 194g Protein; 334g Carbohydrate; 97g Dietary Fiber; 249mg Cholesterol; 2092mg Sodium. Exchanges: 17 1/2 Grain(Starch); 18 1/2 Lean Meat; 10 Vegetable; 0 Fruit; 2 Fat.

* Exported from MasterCook * Sesame Chicken Stir-Fry with Mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chicken broth 1 tablespoon cornstarch 3 tablespoons Hoisin sauce 2 tablespoons soy sauce 1 tablespoon lemon juice 1 teaspoon sesame oil 1 tablespoon vegetable oil 1 pound boneless skinless chicken thighs -- cut into bite-size pieces 2 cloves garlic -- finely chopped 2 teaspoons vegetable oil 1 medium yellow summer squash -- cut lengthwise in half and sliced -- (1 1/2 cups) 6 ounces mushrooms -- cut in half (2 cups) 6 ounces Chinese pea pods -- string removed (1 1/2 cups) 1 small onion -- cut into thin wedges Hot cooked Oriental noodles -- or rice Toasted sesame seeds -- *see Note Mix broth, cornstarch, Hoisin sauce, soy sauce, lemon juice and sesame oil. Heat 1 tablespoon vegetable oil in 12-inch skillet or wok over Medium-High heat. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet. Add 2 teaspoons vegetable oil to skillet. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until crisp-tender. Stir in broth mixture. Cook and stir about 1 minutes or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seeds. Diet Exchanges: 2 starch, 3 lean meat, 2 vegetable, 1 fat Source : "Betty Crocker #114, 2-26-96, Everyday Stir-Fries, p. 14" NOTES : Looking for a shortcut? Pick up a jar of toasted sesame seed at the supermarket to eliminate toasting the sesame seeds. * To toast sesame seed, heat in ungreased skillet over Medium heat about 2 minutes, stirring occasionally, until golden brown. Bobbie's Note: This was delicious. I cut it in half for two. I used rice noodles. Contributed to the FareShare Gazette by Bobbie; 15 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 8g Fat (51.7% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 854mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Shabu Shabu (Japanese Beef Hot Pot) and Ponzu Dipping Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound beef loin -- (*very thin slices) 7 cups dashi soup stock 1/4 pound Chinese cabbage 1 leek 1/4 pound shimeji mushrooms -- shitake or enoki mushrooms. **Sesame Dipping Sauce** 1/3 cup white sesame seeds 1/2 cup dashi soup 1/3 cup miso (bean paste) 2 tablespoons soy sauce **Ponzu Dipping Sauce** 1 cup soy sauce 3/4 cup lemon juice 1/4 cup rice wine vinegar 1/2 cup dried bonito flakes Cut beef, Chinese cabbage, leek and mushrooms into bite-sized pieces. Place the ingredients in a large plate. Grind sesame seeds well; add dashi soup, miso paste and soy sauce to make dipping sauce. Put dashi soup in a pot at the table and heat. Add some vegetables in the pot and simmer. Cook beef slices in the pot for 5-10 seconds as you eat with dipping sauce. Add more vegetables in the pot as you eat. **Ponzu Sauce** Boil soy sauce in a pan. Slice onion and carrot into thin long pieces. Add bonito flakes in the pan and cool it. Drain the soy sauce. Mix soy sauce, vinegar and lemon juice. --->Hallie's comment: Remember not to add so many items to the pot that it comes off the simmer or it will become unsafe. Also, if you can't find the mushrooms mentioned in the recipe you can substitute portabello, brown or white mushrooms although the flavour will be different. Another item of possible interest, according to the folks on the Iron Chef cooking show, the stock should have enough bonito flakes added to make the spoon stand up but I can't vouch for how this tastes as I haven't tried it. :) Contributed to the FareShare Gazette by ChupaBabi; 9 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 10g Fat (42.6% calories from fat); 16g Protein; 15g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 4683mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shitake Mushroom Gravy - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small dried shitake mushrooms -- rinsed well (small to medium) 2 1/4 cups boiling water 2 cups mushroom soaking liquid 2 1/2 tablespoons soy sauce 2 teaspoons olive oil 1 small onion -- thinly sliced 1/2 teaspoon sugar 1/2 teaspoon dried thyme 2 cups thickly sliced button mushrooms -- (6 1/2 ounces) 3 tablespoons all-purpose flour 1/4 cup finely chopped fresh flat-leaf parsley 1. Place shitake mushrooms in medium bowl and add boiling water. Cover with small plate. Set aside 30 minutes. Drain mushrooms, reserving soaking liquid. 2. Remove and discard stems from shitake mushrooms. Slice mushrooms into strips and set aside. Place mushroom soaking liquid into measuring cup, adding water if necessary, to make 2 cups. Add soy sauce to mushroom liquid. Set aside until ready to use. 3. In medium saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden brown, about 9 minutes. Add sugar, thyme, button mushrooms and reserved shitakes; cook, stirring occasionally, until button mushrooms are tender, about 4 minutes. Add flour and cook, stirring occasionally, 1 to 2 minutes. Whisk in reserved mushroom liquid and cook, stirring continuously, until thickened, 5 minutes. Stir in parsley; add salt and freshly ground pepper to taste. Serve hot. Serve this luscious, low-fat mushroom gravy over Grilled Cornmeal Cakes or mashed potatoes. Vegetarian Times Online Contributed to the FareShare Gazette by ChupaBabi; 26 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 2g Fat (34.9% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 432mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Simple Salmon Sandwiches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese -- softened 2 tablespoons mayonnaise 2 tablespoons lemon juice 1 1/2 teaspoons dillweed 1/2 teaspoon salt Pepper to taste 12 ounces pink salmon -- drained and skin and bones removed -- (two 6 ounce-cans) 1 cup shredded carrot 3/4 cup chopped celery 4 hamburger buns -- or Kaiser rolls Combine the cream cheese mayonnaise lemon juice dillweed salt and pepper in a bowl. Mix well. Add the salmon celery and carrot. Add about half a cup of the mixture to each bun. Contributed to the FareShare Gazette by Cora; 10 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 26g Fat (52.8% calories from fat); 24g Protein; 28g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 760mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat.

* Exported from MasterCook * Sopa de Albondigas (Mexican Meatball Soup) Recipe By : RUBYdakoda Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soft bread cubes 1/4 cup milk 1/2 pound lean ground beef 1/2 pound homemade chorizo 1 egg Salt and pepper and seasoning -- to taste Oregano -- basil and rosemary fresh in season 1 cup diced celery 1 onion -- diced 3 carrots -- chopped 1/2 cup coarsely chopped cilantro 2 cups sliced zucchini 2 1/2 cups beef broth 1 cup red wine 28 ounces canned whole tomatoes 2 medium potatoes -- diced medium 3 cloves minced garlic 1. Combine bread cubes and milk and mix with ground beef, chorizo, egg and some salt. Chill for at least 30 minutes. 2. Combine everything else in a large soup pot and bring to a boil. Cover; reduce to simmer and cook about 15 minutes. 3. Shape meat mixture into about 16 or more meatballs. Add to soup; cover and cook on simmer for 45 minutes or until meat is done. I always serve with rice, warm flour tortillas or just French bread. Ruby's note: I used to have a young neighbor who was a wonderful cook. We'd swap recipes and make things for each other to test, then try to improve upon them. This recipe was originally in the N.Y. Times but Chris changed it and I changed it and here it is for you to change if you want. (I added potatoes and wine.) I always double this recipe. Then freeze Contributed to the FareShare Gazette by Hallie; 29 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1411 Calories; 55g Fat (38.9% calories from fat); 88g Protein; 105g Carbohydrate; 17g Dietary Fiber; 366mg Cholesterol; 3800mg Sodium. Exchanges: 3 Grain(Starch); 10 Lean Meat; 8 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

* Exported from MasterCook * Spaghetti Squash Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds spaghetti squash 1/2 pound fresh mushrooms -- sliced 1/4 cup chopped parsley 3 tablespoons butter or margarine 1/4 cup olive oil 1/4 cup grated parmesan cheese 2 tablespoons margarine 2 teaspoons minced fresh garlic Freshly ground pepper Pierce squash in several places with a knife to allow evaporation while cooking. Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice. Remove from oven and let stand 10 minutes. Place parsley, olive oil, margarine and garlic in a small bowl. Cook on high for 1 minute. Set aside. Sauté mushrooms in 3 tablespoons butter or margarine. Cut squash in half lengthwise and remove seeds and membrane. With fork, gently pull squash flesh away from side of outer skin. Combine squash with mushrooms. Pour butter mixture over vegetables and sprinkle with cheese, salt, and pepper. Stir and serve. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Dancer^; 1 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 21g Fat (68.8% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 206mg Sodium. Exchanges: 0 Lean Meat; 3 1/2 Vegetable; 4 Fat.

* Exported from MasterCook * Spicy Chicken and Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves 4 sweet Italian sausages 3/4 cup finely chopped onion 1/2 cup sliced green pepper 2 tablespoons olive oil 1 small bay leaf 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried oregano 10 3/4 ounces cream of mushrooms soup -- (1 can) 14 1/2 ounces canned tomatoes -- (1 can) 1 cup cooked rice Monterey Jack cheese -- grated Bake chicken breast at 400 F. for 30 minutes or until tender. Cool. Remove skin and bones. Cut chicken into bite-sized pieces. Set aside. In heavy skillet, brown sausages. Cool. Cut into 1/2-inch slices. Set aside. Saute' onions and green pepper in olive oil until tender. Add bay leaf and seasonings. Stir in chicken, sausage, soup, tomatoes and rice. Bring to a boil. Reduce heat and simmer for 5 minutes. Spoon into a buttered 1 1/2-quart baking dish. Sprinkle with cheese. Broil until cheese melts. For 2 servings: Half all ingredients and use a 1 quart baking dish. For 8 servings: Double all the ingredients. Use a 2 quart baking dish. Increase broiling time to about 10 minutes. Source : "My Great Recipes Card 19-32" S(mastercook formatting by): Bobbie T(Cooking Time): "0:35" Serving Ideas : This is good served with fresh fruit, salad and crusty rolls. NOTES : This is a hearty one-dish meal with overtones of New Orleans-style cooking. It is a good way to use up leftover chicken or turkey making it into a new and different dish. Bobbie's Note: This was very good. I cut the recipe in half for two. It still made enough for 3 or 4. I used two cups of frozen cubed chicken breast. I think a little Cajun seasoning would be good in this dish to spice it up a bit. Contributed to the FareShare Gazette by Bobbie; 25 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 21g Fat (46.1% calories from fat); 33g Protein; 21g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

* Exported from MasterCook * Stuffed Mussels Recipe By : Art Guyer Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 leftover cooked mussels 1 tablespoon olive oil 1 tablespoon butter 1/2 small onion; minced 1/2 small sweet red pepper 3 tablespoons minced ham, cooked corned beef or other cooked meat 3 cloves garlic; minced 1/4 cup dry parmesan cheese 1/4 cup dry bread crumbs (or finely crushed fried pork rinds) 1 teaspoon hot sauce, or to taste 1 1/2 tablespoon minced parsley Salt and black pepper, to taste Shredded cheddar cheese and crumbled feta cheese Remove mussels from their shells and mince them fine. Wash and reserve mussel half-shells. Heat olive oil and butter in a small skillet. Add onions and red pepper -- saute until softened, about 2 minutes. Add ham (or other chopped meat)and garlic; continue to saute until the garlic is fragrant, about another minute. Remove from heat, stir in mussels, parmesan cheese, breadcrumbs, hot sauce, and parsley. Season with salt and pepper to taste. Mix thoroughly. If too dry, add juices from mussels or a little white wine. Fill each reserved half-shell with approximately 1 teaspoon of this mixture, making it flat and level with the top. Place the stuffed shells on a cookie sheet or baking pan on which has been place a crumpled piece of aluminum foil. Sprinkle cheddar cheese on half of the stuffed mussels; place the feta cheese on the other half. Place pan under broiler and cook until cheese has melted and tops begin to brown. Serve at once with your favorite hot sauce bottle on the side. Small seafood forks are excellent to scoop out the filling and shoot it into your mouth. Notes: For Valentine's Day I fixed fried oysters and mussels steamed in garlic, onion, sweet peppers, and olive oil. We ate all of the oysters, but had some mussels left. So.... I threw this together, quite successfully, I might add...... Quantities are approximate. Basically, the vegetable mixture should be about equal in volume to the chopped mussels, so adjust the quantities accordingly. In addition to leftover mussels, that I had sautéed in olive oil, garlic, and onions the previous night, I had left over grilled red pepper and onion. So that was what I used. Since the mussels were already pretty heavy in garlic, I did not add any additional garlic while making the stuffing. I used deli corned beef for the meat and finely crushed fried pork rinds I had prepared previously. Crushed pork rinds are a low-carb substitute for breadings. Contributed to the FareShare Gazette by Art Guyer 19 February 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; 1g Fat (68.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

* Exported from MasterCook * Stuffed Pork Tenderloin with Blueberry-Onion Sauce Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pork tenderloin garlic pepper, to taste STUFFING: 1 tablespoon butter 1 tablespoon olive oil 1/2 cup raw celery, diced 3 large cloves garlic, peeled and crushed 1/2 cup fresh mushrooms, chopped 1/2 cup sweet onion, finely chopped 1/4 cup red bell pepper, chopped 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and julienned 1 package frozen chopped spinach (10-oz), thawed and squeezed dry 1/4 cup shredded cheese, of your choice SAUCE: 2 tablespoons butter 2 medium sweet onions, chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons sugar 1/4 cup port wine or sweet sherry 2 tablespoons balsamic vinegar 1 cup fresh or frozen blueberries 1 cup cherry tomatoes, chopped Preheat oven to 400°f (204C) Cut tenderloin lengthwise almost in half, within 1/2 inch of the edge. Open and lay flat between two pieces of waxed paper. Pound with meat mallet to 1/2-inch thickness. Sprinkle with garlic pepper. For stuffing, in skillet bring butter and olive oil to temperature. Cook celery, garlic, mushrooms, onion and red pepper in hot oil until onion and pepper are tender. Stir in sun-dried tomatoes. Spread cooked mixture over the flattened tenderloin to within one inch of edges. Add a layer of spinach. Sprinkle cheese over the spinach. Roll up the butterflied tenderloin and tie at 1" spaces with kitchen string. Place roast in shallow roasting pan on a rack. Roast for about 1 hour, until meat thermometer registers 155°F. Remove from oven to a platter; cover to keep warm. Let stand 10 minutes before slicing to serve. SAUCE: In a large skillet over medium-high heat, melt butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, about 3 minutes longer. Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Slice pork roll about 3/4 inches thick and serve with sauce. Notes: I fixed this last week as an extra-special welcoming dinner for a guest we were having over the long weekend. It really turned out nice. The sauce is wonderful. Contributed to the FareShare Gazette by Art Guyer; 18 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 12g Fat (48.1% calories from fat); 24g Protein; 5g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 293mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Swiss Hot Pot Zurich Style Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 pounds meat from pork's neck -- cut into 1 pieces about 1.2 inches in size 1 tablespoon margarine 3 onions -- cut in strips 1 garlic -- crushed 1 teaspoon cumin 1 teaspoon salt 1 Savoy cabbage -- (medium size) cut in large pieces 4 potatoes -- peeled, cut in 1 pieces about 1/4 inch -- (4 to 6 potatoes) 2 carrots -- peeled, cut in 1 pieces about 1/4 inch -- (2 to 3 carrots) Spices 1/2 cup white wine 1/2 cup water *Note : The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three. Put margarine in a pot and heat, roast meat gently. Steam onions and garlic until glassy. Add cumin, salt and pepper. Put half of the savoy onto the meat, add some spices. Add potatoes and carrots, then put the rest of the savoy on top of it. Again add some spices. Add white wine, cover and steam for about 5 minutes. Add water and stew for about 25 minutes under pressure. Source : "http://www.about.ch/culture/food/zuercher_eintopf.html" Contributed to the FareShare Gazette by ChupaBabi; 9 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 785 Calories; 13g Fat (16.0% calories from fat); 18g Protein; 138g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 2387mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 9 Vegetable; 2 1/2 Fat.

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