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

Recipes Included On This Page

Corned Beef 'n' Cabbage Casserole
Corned Beef Brisket with Cabbage and Horseradish Sauce
Cornish Hens With Apricot, Port and Balsamic Sauce - Ireland
Cream Delight - Irish
Creamy Corned Beef Bake
Crème Anglaise (Basic Vanilla Custard Sauce)
Crispy Glutinous Rice Triangles
Crockpot Hungarian Goulash
Currant Soda Bread #4 - Irish
Curried Lentil Pate - Veg

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* Exported from MasterCook * Corned Beef 'n' Cabbage Casserole Recipe By : Daisy Lewis, Jasper, AL Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cabbage -- shredded (8 cups) 1 small onion -- chopped 1 cup water 15 1/2 ounces white hominy, canned -- rinsed/drained 3/4 pound corned beef -- thinly sliced, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon hot pepper sauce In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes. Yield : 6 servings. Source : "Quick Cooking magazine, March/April 2000, insert" NOTES : "The comic strip 'Maggie and Jiggs' inspired me to serve this meal," explains Daisy. "Whenever Maggie asked Jiggs what he would like her to cook, he answered, 'Corned beef and cabbage.' My husband liked this meal, too, and I always enjoyed making it for potluck suppers and other gatherings." S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 21 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 1g Fat (10.1% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 252mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Corned Beef Brisket with Cabbage and Horseradish Sauce Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds corned beef brisket -- flat cut 1/2 cup chopped onion 2 stalks celery -- cut in 1" pieces 2 garlic cloves -- minced 2 bay leaves 1 teaspoon whole black peppercorns 1/2 teaspoon whole allspice 2 cans beef broth 1/2 cup red wine 12 ounces beer 1 medium cabbage head -- cored, cut into wedges 1 medium sweet onion -- cut into wedges Maple Syrup Glaze: 1 cup maple-flavored syrup -- (sweetened with Splenda) 1/2 cup prepared mustard 1 tablespoon prepared horseradish Horseradish Sauce: 8 ounces cream cheese 1 tablespoon Splenda 2 tablespoons prepared horseradish 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1/2 cup whipping cream, whipped Preheat oven to 350F. Remove meat from the package, reserving any juices. Split the brisket along the natural seam into two pieces. Trim fat from meat. Place meat in large ovenproof, covered saucepan with vegetables and seasonings. If the meat came with a seasoning packet, add it also. Any juices in the plastic bag the meat comes in should also be added to the pot. Add broth, beer and wine just to cover meat. Cover the pan and place in middle of oven. Cook for about two hours or until meat is tender. Remove meat from pan, reserving liquid. Add cabbage and sweet onion to reserved liquid in pan and cook on top of stove until tender, about 20 - 30 minutes. Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow baking pan; spoon or brush half of the syrup mixture over meat. Reserve remaining syrup mixture for basting and serving with meat. Bake at 350F for 20 minutes or until meat is well glazed, brushing frequently with remaining syrup mixture. Remove from oven and let stand 10 minutes before carving. Slice against the grain in thin slices. Heat pan drippings; pour over meat. Serve with horseradish sauce (directions below) and cabbage. Horseradish Sauce: Soften cream cheese; blend in Splenda, horseradish, lemon juice and Worcestershire sauce. Fold in the whipped cream. Serve this horseradish sauce with ham or corned beef. Makes 2 cups of horseradish sauce. We opened a bottle of Ballatore Rosso, a Red Spumante Sparkling Wine and served it with dinner. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 19 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 710 Calories; 48g Fat (63.1% calories from fat); 43g Protein; 20g Carbohydrate; 5g Dietary Fiber; 163mg Cholesterol; 1150mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Cornish Hens With Apricot, Port and Balsamic Sauce - Ireland Recipe By : The New Irish Table" by Margaret M. Johnson Serving Size : 4 Preparation Time :0:15 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cornish game hens -- washed, patted dry, split down the center Freshly ground black pepper -- to taste 8 slices bacon **SAUCE** 4 cups homemade chicken stock -- or canned reduced-sodium chicken broth 1/2 cup port wine 1 cup dry red wine 2/3 cup dried apricots -- finely chopped 1 tablespoon balsamic vinegar Salt and freshly ground black pepper -- to taste Preheat the oven to 400 degrees F. Place the hen halves in an ovenproof baking pan, skin-side up. Sprinkle them with pepper and cover them with the bacon slices. Bake for 15 minute, then reduce the oven temperature to 350 degrees F. and bake for 20 to 25 minutes or until the skin is crisp. Remove the birds from the oven and discard the bacon. Meanwhile, to make the sauce: In a medium saucepan, bring the stock or broth to a boil over medium heat, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the liquid is reduced to about 1 cup. In another saucepan, combine the port and red wine. Bring the liquid to a boil, reduce the heat to medium and cook for 8 to 10 minutes or until the volume is reduced to about 1/2 cup. Pour the reduced stock or broth into the reduced wine. Stir in the apricots and vinegar. Cook for 8 to 10 minutes or until the sauce is reduced by one-third and is thickened. Season with salt and pepper. To serve, place a Cornish hen half in the center of each serving plate and spoon the sauce over the top. COOK'S NOTE: Serve this with a side dish of carrot and turnip puree. Peel 2 pounds of carrots and 2 pounds turnips and cut them into 1-inch pieces. Cook both in boiling salted water for 30 to 40 minutes or until tender. Drain and mash. Transfer to a food processor and add 1/2 cup sour cream, 1/4 teaspoon ground ginger and 4 tablespoons softened butter; process until smooth. Season with salt and pepper and sprinkle with minced fresh chives. 555 calories (50% from fat),31 grams fat (9 grams sat. fat), 22 grams carbohydrate, 41 grams protein, 247 mg sodium, 204 mg cholesterol, 46 mg calcium, 1 gram fiber. Serves : 4 / Preparation time: 15 minutes / Total time: 1 hour Recipe from "The New Irish Table" by Margaret M. Johnson (Chronicle Books, $24.95). Source : "Detroit Free Press, 16 March 2004" S(Formatted by): "Chupa Babi" Start to Finish Time: "1:00" Contributed to the FareShare Gazette by ChupaBabi; 24 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 550 Calories; 30g Fat (56.5% calories from fat); 34g Protein; 18g Carbohydrate; 2g Dietary Fiber; 180mg Cholesterol; 346mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Fruit; 3 1/2 Fat.

* Exported from MasterCook * Cream Delight - Irish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup uncooked oatmeal 1/3 cup slivered almonds 1 1/4 cups heavy cream -- or whipping cream 5 tablespoons honey -- (or to taste) 4 tablespoons Irish whiskey 1 teaspoon lemon juice On a baking sheet, toast the oatmeal and almonds at 300 degrees F. for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled. Makes 6 servings. Source : "Gaelic language list" S(Formatted by Chupa Babi): "." Contributed to the FareShare Gazette by ChupaBabi; 24 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 23g Fat (71.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Creamy Corned Beef Bake Recipe By : Brenda Myers of Overland Park, KN Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked corned beef -- cubed OR a 12-ounce can of cooked corned beef 10 3/4 ounces condensed cream of chicken soup -- undiluted 8 ounces cheddar cheese -- cubed 7 ounces small shell pasta -- cooked, drained 1 cup milk 1/2 cup chopped onion 2 slices bread -- cubed 2 tablespoons butter or margarine -- melted In a bowl, combine the first six ingredients. Transfer to a greased 2-quart baking dish. Toss bread cubes with butter; sprinkle over top. Bake, uncovered at 350 F. for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving. Yield : 4 servings. Source : "Quick Cooking Magazine, March-April 2001, p. 59" NOTES : "I remember my grandmother making this comforting casserole when my family visited her," writes Brenda. "Now that I'm married, I fix it for my husband and me as an easy evening meal that provides great leftovers for lunch. " S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 22 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 428 Calories; 32g Fat (66.0% calories from fat); 20g Protein; 17g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 1107mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

* Exported from MasterCook * Crème Anglaise (Basic Vanilla Custard Sauce) Recipe By : Serving Size : 16 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups milk 1 cup heavy cream 2 vanilla beans or 2 teaspoons vanilla extract * 8 egg yolks 3/4 cup sugar Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh strainer inside the empty bowl. Set aside. Combine the milk and cream in a medium-sized saucepan. Split the vanilla bean down the center with the tip of a paring knife and scrap out as many of the seeds as possible. Place the seeds and entire vanilla pod into the milk mixture. Bring mixture just to a boil. Remove pan from the heat. Allow the mixture to stand for at least 30 minutes allowing the vanilla bean flavor to infuse into the milk. Set aside. In a medium bowl beat the yolks and sugar together until the mixture has thickened and is a pale yellow color. Remove the vanilla bean/pod. Bring the milk mixture just back to a boil. Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, mixing while adding the hot milk. Then, while stirring constantly with a heat resistant spatula, add the egg mixture back into the pan with the remaining milk/cream mixture. Stir mixture constantly over medium-low heat until the mixture is the consistency of heavy cream or until you can draw a line with your finger along the back of the spoon and have the mixture leave a trail. If the mixture stays separated and leaves a distinct path without the two sides running together the cream is finished. Immediately strain the finished cream through a fine mesh strainer into the iced bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store tightly covered for up to 2 days in the refrigerator. Source : "CooksRecipes.com" Yield : "4 cups" Contributed to the FareShare Gazette by ChupaBabi in response to a request; 3 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 9g Fat (58.9% calories from fat); 3g Protein; 12g Carbohydrate; 0g Dietary Fiber; 132mg Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Crispy Glutinous Rice Triangles Recipe By : The Rice Cookbook; Australian Women's Weekly Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white glutinous rice -- (400 g) 2 cups water -- (500 mL) 1/2 teaspoon rosewater -- (2 mL) Vegetable oil for frying 1/4 cup caster sugar -- (55 g) 1/2 teaspoon ground cinnamon -- (2 mL) 1 pinch ground cardamom Place rice in a bowl and add enough water so that the rice is well-covered. Cover the bowl and let stand overnight. Grease a 19cm x 29cm (7 1/2 x 11 1/2-inch) rectangular slice pan. Drain rice. Combine with the two cups of water in a medium-size heavy-based pot. Bring to the boil, reduce heat and simmer, covered, about 40 minutes or until liquid is absorbed and the rice is tender. Stir in the rosewater. Press rice firmly into the prepared pan; refrigerate until cold. Combine the sugar with the cinnamon and cardamom. Turn the rice onto a board and cut into triangles. Deep-fry the triangles in batches until crisp and browned. Toss in the sugar. Serve warm. Serves 6 to 8. Recipe can be prepared a day ahead. Store covered, in refrigerator. Not suitable to freeze or microwave. The Rice Cookbook; Australian Women's Weekly; 1999; ISBN 1-86396-033-3 MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (8.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

* Exported from MasterCook * Crockpot Hungarian Goulash Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steaks -- cut in 1/2" pieces 1 cup chopped onion 1 garlic clove -- minced 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoons paprika 1/4 teaspoon dried thyme -- crushed 14 1/2 ounces canned tomatoes -- (1 can) 1 cup sour cream Noodles Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream, stir well. Cover and cook on Low 8 to 10 hours. Add sour cream 30 minutes before serving and stir in thoroughly. Contributed to the FareShare Gazette by Dancer^; 1 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 407 Calories; 26g Fat (59.2% calories from fat); 32g Protein; 10g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 554mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

* Exported from MasterCook * Currant Soda Bread #4 - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 3/4 cups buttermilk 2/3 cups sugar 2 tbsp butter -- melted 3 tsp baking powder 3/4 cups currants 1 tsp salt 1 tsp baking soda 2 eggs -- beaten Sift the flour, sugar baking soda salt and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven. Source : "Gaelic language list" S(Formatted by Chupa Babi): "." Contributed to the FareShare Gazette by ChupaBabi; 25 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2702 Calories; 39g Fat (13.0% calories from fat); 69g Protein; 524g Carbohydrate; 18g Dietary Fiber; 451mg Cholesterol; 5665mg Sodium. Exchanges: 18 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Fruit; 1 1/2 Non- Fat Milk; 6 Fat; 9 Other Carbohydrates.

* Exported from MasterCook * Curried Lentil Pate - Veg Recipe By : "Gourmet Vegetarian Feasts" by Martha Rose Shulman Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil -- or peanut oil 1 medium onion -- chopped 2 garlic cloves -- minced or put through press 2 teaspoons curry powder 1/4 teaspoon turmeric 1/4 teaspoon chili powder 1/2 teaspoon cumin seeds 1 cup dried lentils -- washed and picked over 2 cups water -- (2 to 2 1/2) 1 teaspoon sea salt 2 eggs 1/4 cup milk 1/4 teaspoon ground ginger 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot; add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil; add salt, cover, reduce heat and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain. 3. Preheat oven to 400 degrees F. 4. Puree lentils in blender or food processor with remaining ingredients. Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate or serve warm. This can be frozen. Contributed to the FareShare Gazette by ChupaBabi; 7 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 7g Fat (31.8% calories from fat); 12g Protein; 21g Carbohydrate; 10g Dietary Fiber; 64mg Cholesterol; 345mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

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