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

Recipes Included On This Page

Big Wheel Sandwich
Black Bean Chili
Black Bean Fritters with Cornmeal and Cilantro
Blue Cheese Potato Cakes - Ireland 5 pts
Braised Chicken with Tomatoes and Tarragon
Bread Pudding With White Rum Sauce
Broccoli and Kumquat Salad with Olives

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* Exported from MasterCook * Big Wheel Sandwich Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 round loaf rye bread 4 ounces thinly sliced corned beef 2 teaspoons horseradish 2 tablespoons salad dressing 1 3 ounces thin sliced Swiss cheese 2 tablespoons mustard 1 4 ounces thin sliced boiled ham 1 medium tomato -- thinly sliced 6 slices crisp cooked bacon 4 ounces thinly sliced Cheddar cheese 1 medium red onion Slice rye bread into 6 layers horizontally. Arrange filling between layers of bread, starting at bottom in order: bread slice, corned beef and horseradish; bread, salad dressing and Swiss cheese; bread, mustard and ham; bread, tomato and bacon; bread, Cheddar cheese and onion. Top with last slice of bread. Fasten layers together with skewers or long wooden picks. Wrap loaf in heavy foil. Grill over hot coals for 50 to 60 minutes or in hot oven (400 degrees F.) for 25 to 30 minutes. When done, cut into pie shape wedges with skewer in each slice. Contributed to the FareShare Gazette by Cora; 13 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; trace Fat (14.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 50mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Black Bean Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork loin 1 pound dried black beans 4 cloves garlic 2 tablespoons chili powder 3 fresh hot green chili peppers 1 tablespoon ground cumin 1 teaspoon oregano 1 medium onion -- chopped 2 whole jalapeño chile peppers -- chopped 28 ounces crushed tomatoes -- (1 can) GARNISHES: 1 cup grated cheddar cheese 1/2 cup chopped cilantro 1 cup sour cream 2 avocados -- diced 1/2 cup chopped onions Cover and soak beans with water overnight. Pour everything in stock pot except tomatoes, jalapeños and garnishes. Keep covered with water and cook 6 hours on low heat. Add water if necessary. After 6 hours, remove meat and shred. Add tomatoes and jalapeños and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, diced avocados, shredded cheese, chopped onion. NOTES : A winter black bean stew made with tomatoes, spices and pork loin. Wintertime favorite. Contributed to the FareShare Gazette by Robin; 1 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 473 Calories; 21g Fat (38.4% calories from fat); 33g Protein; 42g Carbohydrate; 10g Dietary Fiber; 65mg Cholesterol; 246mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

* Exported from MasterCook * Black Bean Fritters with Cornmeal and Cilantro Recipe By : Serving Size : 8 Preparation Time :0:25 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans black Beans -- drained 1/2 cup green onion chopped fine -- (1/2 to 1) 2 garlic cloves -- minced fine (2 to 4) 3 tablespoons finely chopped cilantro 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon rosemary 1/4 teaspoon salt -- (optional) 1/4 teaspoon pepper 1 cup brown rice cooked 1/2 cup corn meal Olive oil for frying or vegetable oil Mash or puree 1 can black beans and add second can to mashed beans. Add next 8 ingredients (up to pepper) to mixture and mix through. Add brown rice and mix well, then add corn meal and mix well. Heat oil in pan over medium-high heat. Take enough of the mixture out to form a large "meatball" and repeat until all the mixture is gone. Add them to the oil one at a time and fry until all side are crisp. Drain on a paper towel. These can be put into pitas with lettuce, shredded carrots, cucumbers etc. and topped with salsa or a tofu sour cream. Source : "VegWeb.com" S(Formatted by): "Chupa Babi" Contributed to the FareShare Gazette by ChupaBabi; 11 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 1g Fat (3.9% calories from fat); 11g Protein; 31g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

* Exported from MasterCook * Blue Cheese Potato Cakes - Ireland 5 pts Recipe By :The New Irish Table by Margaret M. Johnson Serving Size : 12 Preparation Time :0:15 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds baking potatoes -- peeled and cut into 2-inch pieces -- (1 1/2 to 1 3/4) 2 tablespoons unsalted butter 2 tablespoons minced fresh chives 1 tablespoon minced garlic 1/4 teaspoon ground nutmeg Salt and freshly ground black pepper -- to taste 2 tablespoons minced fresh dill 2 tablespoons minced fresh flat-leaf parsley 1 cup Cashel Blue cheese or other blue cheese -- crumbled 1 egg yolk 1 cup all-purpose flour 2 eggs -- beaten with 1/2 cup 2% milk 1 cups seasoned bread crumbs -- (1 to 1 1/2) 1 cups canola oil -- (1 to 1 1/2) Sour cream or crème fraiche for topping -- optional Cook the potatoes in boiling salted water for 12 to 15 minutes or until they are tender. Drain and mash the potatoes. In a small skillet, melt the butter over low heat. Saute the chives and garlic for 1 to 2 minutes or until soft. Stir into the mashed potatoes. Stir in the nutmeg, salt, pepper, dill and parsley. Remove from the heat and cool completely. Stir in the cheese and egg yolk. The cheese should remain in lumps scattered through the potatoes. Preheat the oven to 250 degrees F. Shape the potato mixture into 12 cakes and refrigerate for 20 minutes to firm it. Lightly dredge each cake in the flour, then coat it with the egg-milk mixture and dredge it in the bread crumbs. In a large skillet, heat the oil over medium-high heat. Working in batches, add the cakes to the hot oil and cook for 3 to 5 minutes on each side or until browned. The cakes can be prepared ahead up to this point. To serve, place the cakes on a baking sheet and reheat them in the oven for about 5 minutes. Serve with a dollop of sour cream or creme fraiche. 226 calories (53% from fat),13 grams fat (4 grams sat. fat), 21 grams carbohydrate, 6 grams protein, 434 mg sodium, 49 mg cholesterol, 88 mg calcium, 2 grams fiber. Source : "Detroit Free Press, 16 March 2004" S(Formatted by): "Chupa Babi" Start to Finish Time: "1:10" NOTES : These crisp potato cakes are laced with a healthy dose of mature Cashel Blue cheese and fresh herbs, though any blue cheese can be used. Recipe from The New Irish Table by Margaret M. Johnson (Chronicle Books, $24.95). Contributed to the FareShare Gazette by ChupaBabi; 22 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 22g Fat (61.1% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat.

* Exported from MasterCook * Braised Chicken with Tomatoes and Tarragon Recipe By : Cook's Magazine April 1990 Serving Size : 4 Preparation Time :0:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken -- cut into 8 pieces Salt Ground black pepper 3 tablespoons olive oil 4 medium shallots -- minced 1/2 cup dry white wine 1/4 cup tarragon vinegar or white wine vinegar 2 medium tomatoes -- peeled, seeded and coarsely chopped 1 tablespoon dried tarragon Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm. Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; sauté until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute. Add vinegar, tomatoes and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately. NOTES : Quick, aromatic chicken sauté. Typical bistro fare for a fast meal. Contributed to the FareShare Gazette by Robin; 1 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 753 Calories; 55g Fat (68.5% calories from fat); 51g Protein; 7g Carbohydrate; 1g Dietary Fiber; 261mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Bread Pudding With White Rum Sauce Recipe By : Don's Seafood Restaurant in Lake Charles, LA Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large biscuits -- (or other breads) 2 cups heavy cream 2 cups whole milk -- see note** 1 cup granulated sugar 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon **Topping** 1 cup heavy cream 1 cup milk Cornstarch -- mixed with Water -- see directions 2 tablespoons dark rum -- (2 to 3 or to taste) Freshly grated nutmeg Note** (Enough liquid to pour over the dry bread and have a little left for it to soak up.) Break apart the biscuits into 'bite size' chunks. Mix the liquids with the seasonings and sugar; pour over the dry breads and let soak for at least an hour. Optional : 1/2 cup raisins, soaked in hot water and drained before adding to the bread mixture. Bake at 350F. for about an hour. (Will look undercooked but all liquid should be absorbed.) To top: Combine the milk and cream and warm in a small saucepan, stirring often. Cornstarch mixed with water, enough to thicken the warm milk sauce slightly. When thick, remove from heat and add 2 - 3 tbsps dark rum (or to taste); grate fresh nutmeg over sauce. Spoon the bread pudding into small bowls and top with small amount of white rum sauce. This is Good! From Don's Seafood Restaurant in Lake Charles, LA. It could be changed up so easily by adding grated lemon peel and lemon juice to the sauce instead of rum. Or any other fruit in season. (Apple juice and coarsely chopped apple /or orange juice with oranges come to mind.) If you choose one of these fruit juices, soak the raisins in the same juice before making the bread pudding. Contributed to the FareShare Gazette by Martha; 4 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6059 Calories; 372g Fat (55.3% calories from fat); 89g Protein; 588g Carbohydrate; 14g Dietary Fiber; 1106mg Cholesterol; 9294mg Sodium. Exchanges: 22 Grain(Starch); 5 Non-Fat Milk; 73 1/2 Fat; 13 1/2 Other Carbohydrates.

* Exported from MasterCook * Broccoli and Kumquat Salad with Olives Recipe By :Karla Cook; Edmonton Journal 1995 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound broccoli -- (500 g) 10 medium kumquats 3 tablespoons extra virgin olive oil -- (45 mL) 1 garlic clove -- minced 2 tablespoons lemon juice -- (25-30 mL) 1/2 teaspoon sugar -- (2 mL) 1/4 teaspoon salt -- or to taste black pepper -- to taste 8 black olives -- (8 to 10); oil-cured, pitted & quartered lengthwise Peel broccoli stems. Cut stems and flowerettes in bite-size pieces; place on steaming rack over boiling water. Cook on high heat, covered, until not quite tender, about 4 minutes. Remove rack from heat and plunge into icy water to stop the cooking process. Return steaming water to a boil. Add kumquats to water and boil for 15 seconds. Drain; drop into cold water. Quarter and remove seeds from 4 kumquats. Remove seeds and slice the rest of the kumquats into thin rounds. Heat oil and garlic in a small skillet over very low heat until garlic colors lightly, about 5 minutes. Combine in processor or blender with 2 tablespoons lemon juice, sugar, salt, pepper and quartered kumquats. Puree to rough consistency. Toss dressing with broccoli and sliced kumquats. Cover and chill. To serve, add olives; toss. Add lemon juice, salt and pepper to taste. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 11g Fat (61.4% calories from fat); 3g Protein; 13g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 232mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.

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