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FareShare Gazette Recipes -- March 2004 - H's
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* Exported from MasterCook *
Halibut With Rhubarb-Mustard Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Sauce**
1/2 pound rhubarb -- as red as possible,
cut into 1/4-inch slices
2 tablespoons sugar
1/4 cup fish stock
or bottled clam juice
2 tablespoons Dijon mustard
1/8 teaspoon salt -- (1/8-1/4 teaspoon)
Freshly ground black pepper to taste
Snipped chives for garnish
**Halibut**
1 1/3 pounds halibut fillet -- cut
into 4 serving pieces
2 teaspoons butter or margarine
1 pinch salt
Freshly ground black pepper -- to taste
To prepare the sauce: Combine the rhubarb and the sugar in small non-
aluminum sauce pan. Set aside 15 minutes to draw out the juices.
Stir in the fish stock or clam juice and place the pan over medium heat.
Bring mixture to a boil. Cook the mixture 5 minutes, until the rhubarb is
very soft. (The rhubarb can be left as is or pureed for a smoother sauce.)
Remove from the heat; stir in the mustard, salt and pepper. Keep warm.
To prepare the halibut: Place the fish in a baking pan. Dot with butter and
sprinkle with salt and pepper.
Bake in a preheated 450-degree-F. oven 12 minutes per inch of thickness, or
until the fish tests done.
Spoon the sauce over the fish and garnish with the chives.
Makes 4 servings.
Contributed to the FareShare Gazette by Dancer^; 11 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 228 Calories; 6g Fat (25.2% calories from
fat); 32g Protein; 9g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 312mg
Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Hawaiian Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups mostaccioli pasta -- or rotini
8 ounces cream cheese
20 ounces crushed pineapple -- drained, reserve
liquid
1/2 teaspoon salt
1 tablespoon sugar
2 cups cooked lean roast beef -- julienned
1 cup diced celery
1/4 cup finely chopped red bell pepper
16 ounces Mandarin oranges -- drained (1 can)
Shredded lettuce
Sliced almonds
Fresh pineapple spears
or additional Mandarin oranges
Cook pasta according to package directions; drain, rinse with cold water
and drain.
In large bowl, beat cream cheese, pineapple juice, salt and sugar. Add
pasta, pineapple, roast beef, celery, red pepper and Mandarin oranges. Mix
thoroughly.
Refrigerate about 4 hours.
Serve on a bed of shredded lettuce. Garnish with sliced almonds and fresh
pineapple spears or Mandarin oranges.
Makes 6 servings.
Contributed to the FareShare Gazette by Dancer^; 11 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 13g Fat (51.4% calories from
fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 308mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Hearty Bean and Pasta Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup coarsely chopped tomato -- (about 1 large)
3/4 cup uncooked macaroni shells
1/4 cup chopped onion -- (about 1 small)
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh basil
or 1 teaspoon dried basil
1 teaspoon Worcestershire sauce
1 garlic clove -- finely chopped
16 ounces kidney beans -- (1 can) drained
14 1/2 ounces chicken broth -- (1 can)
8 ounces garbanzo beans -- (1 can) drained
Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring
occasionally; reduce heat. Cover and simmer about 15 minutes, stirring
occasionally, until macaroni is tender.
Makes 4 servings.
Contributed to the FareShare Gazette by Dancer^; 17 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 609 Calories; 5g Fat (7.2% calories from
fat); 40g Protein; 105g Carbohydrate; 38g Dietary Fiber; 0mg Cholesterol; 381mg
Sodium. Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Herb Dumpling Stew - Irish
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds stew meat -- lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots -- chopped in large
pieces
4 potatoes -- chopped
2 tomatoes -- peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs -- tied with a string
2 1/2 cups beef broth
Salt and pepper to taste
**DUMPLINGS - Irish**
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg -- beaten
Broth or water
Salt and pepper to taste
Coat meat in flour then brown in oil in a skillet. Add onions and saute.
Place browned meat, onions and vegetables in large cooking pot. Add garlic
powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours
over low heat.
While stew is cooking, make dumplings.
During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.
Makes 6 to 8 servings
**DUMPLINGS - Irish**
Mix dry ingredients then add shortening and egg, mixing thoroughly. Divide
mixture into small pieces, roll into even rounds between floured hands.
Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes
before stew is done.
Source : "Gaelic language list"
S(Formatted by): "Chupa Babi"
Contributed to the FareShare Gazette by ChupaBabi; 29 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1155 Calories; 41g Fat (32.2% calories from
fat); 64g Protein; 128g Carbohydrate; 8g Dietary Fiber; 182mg Cholesterol; 2632mg
Sodium. Exchanges: 8 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat.
* Exported from MasterCook *
Herb Roasted Chicken & Vegetables
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 3/4 ounces Campbell's Cream of Mushroom Soup -- (1 can)
OR 98% Fat Free Cream of Mushroom Soup
1/3 cup water
2 teaspoons dried oregano leaves -- crushed
2 cups baby carrots -- fresh OR frozen
4 medium potatoes -- cut into quarters
4 bone-in chicken breast halves
1/2 teaspoon paprika
MIX soup, water, 1 teaspoon oregano, carrots and potatoes in shallow
roasting pan.
TOP with chicken. Season with remaining oregano and paprika.
BAKE at 400F. for 50 minutes or until done. Stir vegetables.
Serves 4.
Serve with a mixed green salad and croutons. For dessert serve grapes.
Contributed to the FareShare Gazette by Polly; 29 March 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 142 Calories; 1g Fat (4.6% calories from
fat); 4g Protein; 32g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 49mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.
* Exported from MasterCook *
Herbed Poached Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless, boneless chicken breasts
2 rosemary sprigs -- (1-inch each)
2 tarragon sprigs -- (1-inch each)
4 shallots
1 stalk celery
1 small organic orange
Salt
White or black pepper
1 cup sour cream -- (non-fat works fine)
2 teaspoons capers
Rinse chicken, put in saucepan and add water to cover. Add herbs and peeled
whole shallots.
Coarsely chop celery and add to pan.
Wash organic orange; cut in half, then in quarters and add to pan with 1/4
teaspoon salt. Bring water to a boil, reduce heat and simmer, covered, over
low heat until chicken is opaque (about 15-20 minutes). Let cool in
poaching liquid, then refrigerate entire mixture for at least an hour.
Mix sour cream and capers, chill. When chicken is chilled, drain off
poaching liquid and season with salt and pepper to taste.
Slice thinly and serve at once, topped with capers sauce.
Makes 4 servings.
Contributed to the FareShare Gazette by Dancer^; 7 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 138 Calories; 12g Fat (78.1% calories from
fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 54mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Homestyle Corned Beef and Cabbage - Irish
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1/4 cup honey
2 tablespoons Dijon-style mustard -- divided
1 medium cabbage -- cut
into 8 wedges -- (approx. 2 pounds)
3 tablespoons butter or margarine -- softened
1 1/2 teaspoons chopped fresh dill
OR 1/2 teaspoon dried dill weed
2 1/2 pounds corned beef brisket -- (2 1/2 to 3 1/2)
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350
degrees (F). (It is very important to simmer the meat slowly because
boiling will cause meat to become tough.) Turn brisket over and continue
cooking, covered, 1 1/2 to 2 hours or until meat is tender.
Remove brisket from cooking liquid and place, flat-side up, on rack in
broiler pan so surface of meat is 3 to 4 inches from heat.
Combine honey with 1 tablespoon mustard; brush half of mixture over top of
brisket and broil 3 minutes. Brush with remaining mixture and continue
broiling 2 minutes or until brisket is glazed.
Meanwhile, steam cabbage 15 to 20 minutes or until tender.
Combine remaining mustard with butter and dill; spread over hot cabbage
wedges.
Carve brisket diagonally across the grain into thin slices and serve with
cabbage.
Makes 6 to 8 (3-ounce) servings.
Source : "Gaelic language list,gaelic-1."
S(Formatted by): "Chupa Babi"
Contributed to the FareShare Gazette by ChupaBabi; 30 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 472 Calories; 34g Fat (65.0% calories from
fat); 28g Protein; 13g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 355mg
Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 4 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Honey Jalapeno Chicken with Tomato Olivada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 red jalapeno pepper -- stemmed,
seeded and chopped -- (about 1 teaspoon)
1/4 cup honey -- divided
1/4 teaspoon salt
4 boneless skinless chicken breast halves
1 medium tomato -- peeled,
seeded and diced
1/2 cup minced red onion
1/4 cup finely chopped green bell pepper
12 Kalamata olives -- pitted and chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Watercress sprigs -- for garnish
In a blender, puree jalapeno with 2 tablespoons honey and 1/8 teaspoon
salt. Rub chicken with mixture; cover and refrigerate 1 hour.
Tomato Olivada:
In a small bowl, mix remaining 2 tablespoons honey and 1/8 teaspoon salt
with tomato, onion, green pepper, olives, vinegar and olive oil.
Grill chicken over medium coals, cooking and turning until skin is browned
and crisp and juices run clear.
Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.
Makes 4 servings.
Contributed to the FareShare Gazette by Dancer^; 10 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 268 Calories; 8g Fat (26.6% calories from
fat); 28g Protein; 22g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 393mg
Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Hungarian Plum Cakes (Gwetche Kuchen or Szilvaslepeny)
Recipe By : June Meyer's New Authentic Hungarian Heirloom Recipe Book
Serving Size : 3 Preparation Time :1:30
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1/4 cup warm water
1 package yeast
or 2 1/2 teaspoons granulated yeast
1/2 stick butter -- (1/4 cup or 2
ounces)
3/4 cup scalded milk
3 tablespoons sugar
1/4 teaspoon salt
4 egg yolks
3 pounds Italian freestone plums -- washed,
cut in half and stoned -- (3 to 4)
**TOPPING**
1 cup sugar
2 tablespoons flour -- (heaping)
1 1/2 tablespoons cinnamon
3/4 cup butter -- to dot topping
[1/4 for each cake]
Heat milk to scalding, then add butter and 1 1/2 tablespoons of sugar; stir
well until butter and sugar are dissolved.
In small bowl, add yeast to water, with the other 1 1/2 tablespoons of
sugar.
Put 2 cups of flour in large bowl and add cooled milk, yeast mixture, eggs
and salt. Beat well.
Add the additional flour and work until dough comes away from sides of the
bowl. Dough should be very soft and sticky. (If too thick, add a few
teaspoons of warm water).
Cover and let rise till double in bulk. When dough is ready, grease 3 cake
pans (9-inch) generously with butter, do not flour.
Put a third of the dough in each pan, butter your hands (otherwise the
dough will stick to your hands). Using your fingers push dough to outer
edges of pan, the dough will not want to stay there, but as you push plums
skin side down into the dough, it will remain in place. Arrange the plums
halves in a concentric spiral close together. Sprinkle each Kuchen with a
third of the topping and dot with butter.
Let rise for another 1/2 hour.
Bake at 350 degrees F. for 30 to 35 minutes or until sides and bottom are
golden brown.
TOPPING
1 cup sugar
2 heaping tablespoons flour
1 1/2 tablespoons cinnamon
3/4 cup of butter (1/4 for each cake) to dot topping
Mix and sift sugar, flour and cinnamon together twice.
We often double this recipe and make 6 or more. They freeze well and are
nice to share.
Makes 3 cakes. This recipe will make 3 nine-inch cake pans of Kuchen.
Copyright : "Copyright © 1997 June V. Meyer"
Yield : "3 "
NOTES : June's Notes: I remember my Mother and I often sitting in the
kitchen with bowls of purple plums in our laps, splitting the plums in half
and removing the pits. The pans of "Kuchen" dough were waiting for the
spirals of plum halves and coating of cinnamon and sugar. I always enjoyed
pressing the plump plums into the dough, peel side down, and marveling at
the beauty of the Plum cakes when they come out of the oven full of purple
and scarlet juices, tart and sweet, as only plum Kuchen can be.
The purple plums best to use are the freestone Italian plums. If you have
ever tried to cut out the pits from any other you will understand why. I
always split a plum in the store to be sure that it is a freestone. When I
bake, I will make 2 or 4 cakes to share with family. It is no more work to
make several than one. No bakery or store bought plum cake, no matter how
beautiful it looks, can ever compete with a fresh home baked and warm from
the oven, Hungarian Plum Cake. This cake is beautiful to see, the rich
purple color of the plums develop and glaze with the sugar and cinnamon
while baking.
Contributed to the FareShare Gazette by ChupaBabi; 5 March 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 1417 Calories; 70g Fat (43.8% calories from
fat); 19g Protein; 182g Carbohydrate; 6g Dietary Fiber; 449mg Cholesterol; 818mg
Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 13 1/2 Fat; 5 1/2 Other
Carbohydrates.
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