Recipes Included On This Page Acorn Squash Soup Angel Hair Pasta Chicken Apple Potato Cake - Irish Apricot Muffins Au Gratin Cabbage Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Acorn Squash Soup Recipe By : Dorrene Butterfield - Lincoln, NB Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 1/4 cup chopped celery 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 1/2 teaspoon dill weed 1/4 teaspoon curry powder 1 dash cayenne pepper 2 cups chicken broth 1 12 ounces can evaporated milk 3 cups cooked acorn squash -- mashed salt and freshly ground pepper -- to taste 5 bacon slices -- cooked and crumbled In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. Yield : 6 servings. Description : "Ready in 30 minutes or less." Source : "Quick Cooking - September-October 2001, p. 44-45" S(MC formatting by): " Bobbie" NOTES : "The recipe for this thick and creamy soup was given to me by a fellow squash lover," reports Dorrene. "The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer." Contributed to the FareShare Gazette by Bobbie; 31 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 11g Fat (59.0% calories from fat); 8g Protein; 10g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 505mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Angel Hair Pasta Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- divided 2 skinless, boneless chicken breast halves -- cubed 12 ounces angel hair pasta 1 carrot -- sliced diagonally into 1/4-inch-thick slices 10 ounces frozen broccoli florets -- thawed 2 garlic cloves -- minced 2/3 cup chicken broth 1 teaspoon dried basil 1/4 cup grated Parmesan cheese 1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside. 3. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes. 4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately. Contributed to the FareShare Gazette by Polly; 26 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 10g Fat (21.6% calories from fat); 14g Protein; 66g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 233mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Apple Potato Cake - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Two large potato cakes (see below) **Potato Cakes** 1/4 cup butter 6 ounces white flour -- (6 to 8 ounces) 1/2 teaspoon salt 1/2 teaspoon baking powder 3 cups freshly mashed potatoes -- (with milk) 2 large cooking apples 1 teaspoon cinnamon 1 1/2 teaspoons ground cloves 2 tablespoons butter Lemon curd (see below) **Lemon Curd** 4 tablespoons unsalted butter 1/2 cup sugar 1/2 cup fresh lemon juice 4 egg yolks 1 tablespoon grated lemon peel Prepare potato cakes recipe. Divide dough into 2 parts. Roll out into 2 large circles. Peel apples and slice thinly. Layer apple slices on 1 circle of dough; cover with other. Pinch edges to seal. On greased griddle, cook slowly over low heat, turning once. When apples are cooked, remove top cake and sprinkle with sugar, cinnamon, ground cloves and butter. Replace top cake and heat 5 minutes longer. Serve with lemon curd and hot tea. Makes 1 cake. **POTATO CAKES** 1/4 cup butter, 6 to 8 ounces white flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 3 cups freshly mashed potatoes (with milk) Cut butter into flour until it forms large granules. Add salt and baking powder; mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides. Makes 2 cakes. **LEMON CURD** 4 tablespoons unsalted butter, 1/2 cup sugar, 1/2 cup fresh lemon juice, 4 egg yolks, 1 tablespoon grated lemon peel In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool. Makes 1/2 cup. Source : "Gaelic language list gaelic-1" S(Formatted by): "Chupa Babi" Yield : "1 cake" Contributed to the FareShare Gazette by ChupaBabi; 20 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2312 Calories; 138g Fat (52.8% calories from fat); 31g Protein; 247g Carbohydrate; 9g Dietary Fiber; 1161mg Cholesterol; 2061mg Sodium. Exchanges: 9 Grain(Starch); 1 Lean Meat; 1 Fruit; 26 Fat; 6 1/2 Other Carbohydrates. * Exported from MasterCook * Apricot Muffins Recipe By : Ann Chamberlain of Denver, CO Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried apricots -- cut up 1 cup boiling water 1/2 cup butter or margarine -- softened 1 cup sugar 3/4 cup sour cream 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon grated orange peel 1/2 cup chopped nuts **Topping** 1/4 cup sugar 1/4 cup orange juice In a small bowl, combine apricots and water. Let stand for 5 minutes. Drain and discard liquid; set apricots aside. In a mixing bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients; add to creamed mixture just until moistened. Fold in orange peel, nuts and apricots (batter will be very stiff). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 F. for 18-20 minutes or until muffins test done. Combine sugar and orange juice; dip tops of warm muffins. Yields 1 dozen muffins Source : "Quick Cooking magazine, Jan-Feb 2002, insert" S(MC formatting by):bobbie" Yield : "1 dozen muffins" NOTES : "I tried apricots when I didn't have the usual muffin ingredients one time and this recipe is the results!" explains Ann. "We enjoyed them, and I've made them often since." Contributed to the FareShare Gazette by Bobbie; 17 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 14g Fat (39.1% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 282mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Au Gratin Cabbage Recipe By :Katherine Stallwood, Kennewick, WA Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded cabbage 1/2 cup grated carrot 1/4 cup chopped green onions 1 egg 1/2 cup milk -- (can be low-fat_ 3 tablespoons shredded Swiss cheese 1/4 teaspoon seasoned salt 1 tablespoon minced fresh parsley 1 tablespoon shredded Parmesan cheese In a skillet coated with non-stick cooking spray, saute the cabbage, carrot and onions until crisp-tender. Transfer to a greased shallow 1-quart baking dish. In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 F. for 30-35 minutes or until a knife inserted near the center comes out clean. Yield : 2-3 servings. Source : "Quick Cooking Magazine, May-June '99, insert" S(MC formatting by): "bobbie" Serving Ideas : Serve with Bavarian Meatballs (recipe in this cookbook) and red skin potatoes. NOTES : Katherine shares, "My heritage is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious." Bobbie's Note: This was very good. Contributed to the FareShare Gazette by Bobbie; 3 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 8g Fat (45.5% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 113mg Cholesterol; 325mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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