Recipes Included On This Page Berry and Goat Cheese Salad Berry Salad Biscuit Baskets with Berry Coulis Bohemian Cookies Broccoli Tarragon Soup Bubble Pizza Bun Bun Noodles with Spicy Peanut Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Berry and Goat Cheese Salad Recipe By : Helene Siegel and Karen Gillingham Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 thin slices baguette 1/4 cup goat cheese, softened 8 cups mixed salad greens 1 cup strawberries, hulled & quartered 1 blood orange, peeled & sectioned 1 teaspoon honey 2 tablespoons sherry vinegar 1/4 cup heavy cream salt freshly ground pepper Preheat oven to 450ºF. Place baguette slices on baking tray and toast in oven 5 minutes. Turn over and spread each with goat cheese. Return to oven and toast 5 minutes longer, to melt cheese. Set aside. Combine the salad greens, berries and orange sections in a large bowl. Toss well. In a small bowl, whisk together honey, vinegar, cream, salt and pepper to taste. Pour over the salad and toss well to coat evenly. Divide the salad into four portions and place on plates. Garnish each with two toasted baguette slices and serve. 4 servings Author: Helene Siegel and Karen Gillingham Source: Totally Strawberries Cookbook Copyright: © 1999 Helene Siegel and Karen Gillingham ISBN: 0-89087-895-1 Contributed to the FareShare Gazette by Dee, 21 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2563 Calories; 33g Fat (11.7% calories from fat); 82g Protein; 476g Carbohydrate; 29g Dietary Fiber; 20mg Cholesterol; 5560mg Sodium. Exchanges: 31 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Berry Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches fresh spinach -- washed and drained 1 pint fresh strawberries -- washed, hulled, drained and then halved 1/2 cup sugar 2 tablespoons sesame seeds 1 1/2 teaspoons onion -- minced 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/2 cup vegetable oil 1/4 cup cider vinegar Arrange spinach and strawberries attractively on 6 to 8 individual serving dishes. Place the next 6 ingredients in a blender, and with blender running, add oil and vinegar in a slow steady stream until thoroughly mixed and thickened. Drizzle over strawberries and spinach and serve immediately. Lately I have been omitting the Worcestershire sauce and substituting balsamic for the cider vinegar. Jennie Contributed to the FareShare Gazette by Jennie; 7 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 15g Fat (66.0% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Biscuit Baskets with Berry Coulis Recipe By :Edmonton Journal June 1995 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Baskets** 2/3 cup butter or margarine 2/3 cup granulated sugar 1 cup all-purpose flour 2 egg whites 1/2 teaspoon almond extract **Coulis** 300 grams frozen unsweetened raspberries -- (about 3/4 pound) 1 tablespoon Grand Marnier 1 teaspoon granulated sugar **Fruit Filling** 4 cups strawberries -- sliced 2 kiwi fruit -- peeled and sliced 1/2 cup blueberries Sweetened whipped cream -- for garnish Mint leaves -- for garnish Biscuit baskets, also known as French tuiles, are shaped like curved tiles (tuile being French for tile). They can be formed in two ways: over the bottom of a glass or over a rolling pin. Keep some baskets in the freezer for last-minute servings. TO MAKE BASKETS: Cream butter and sugar. Beat in flour, egg whites and almond extract. Set aside for 29 minutes. Lightly grease eight 6-inch (15 cm) rounds of parchment, foil or brown paper. Spoon 1/4 cup (50 mL) biscuit mixture into centre of each round. With a small spatula spread dough thinly to cover the entire surface of each round. Bake two rounds at a time on a baking sheet in 350F (180C) oven for about 7 minutes or until slightly brown at the edges. Remove from oven; turn rounds to form a frilled edge. When cool, turn upright. Repeat for remaining biscuit rounds. TO MAKE BERRY COULIS: Strain raspberries through a sieve to remove seeds. Add liqueur and sugar to strained mixture. TO MAKE FRUIT FILLING: Combine strawberries, kiwi fruit and blueberries. Refrigerate until ready to serve. TO ASSEMBLE: Place a small pool of berry coulis on one side of eight dessert plates. Place biscuit basket in middle of the plate and fill with prepared fruit. Garnish with whipped cream and mint sprigs. From The Edmonton Journal; June 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie, 23 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 16g Fat (45.6% calories from fat); 3g Protein; 39g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 173mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Bohemian Cookies Recipe By : Maruianne Stuckmeyer Serving Size : 36 Preparation Time :0:20 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1/2 cup butter -- softened 1 1/4 cups powdered sugar 1 1/4 cups flour 1 1/2 teaspoons vanilla 1/4 teaspoon salt 6 ounces semisweet chocolate chips -- ground 1 cup walnuts -- ground Cream together shortening, butter and powdered sugar. Add flour, vanilla and salt. Stir in ground chocolate chips and walnuts. Shape into small balls and place on greased baking sheet. Flatten balls with the bottom of a glass. Bake at 250 F. for 40 minutes. Cool. May frost with chocolate frosting, if desired. Makes 3 dozen. Source : "I've Got A Cook In Kalamazoo, p. 264" S(mastercook formatting by): "Bobbie" Copyright : "(c) 1978 by Junior League of Kalamazoo, MI, Inc, ISBN 0-9606506-0-1, 4th Printing, 1984" Yield : "3 dozen" T(Cooking Time): "0:40" NOTES : Bobbie's Note: These are wonderful! I must have made very small cookie balls, because I got between 4 and 5 dozen cookies. Contributed to the FareShare Gazette by Bobbie; 15 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 9g Fat (61.5% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Broccoli Tarragon Soup Recipe By : The Lactose-free Family Cookbook by Jan Main Serving Size : 5 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch broccoli 1 onion -- chopped 1 potato -- peeled and chopped 1 bay leaf 3 cups chicken stock -- (750 mL) 1 tablespoon dried tarragon -- (15 mL) Salt and pepper 1/4 cup plain yogurt -- (50 mL) Trim the tough parts of the broccoli stem. Coarsely chop the broccoli. In a large saucepan, combine the broccoli, onion, potato, bay leaf, chicken stock and tarragon. Bring to the boil; reduce heat and simmer, covered, until the vegetables are tender, 20 to 25 minutes. Discard the bay leaf. Using a blender or food processor, puree the soup in batches, until smooth. Season to taste with salt and pepper. Serve garnished with a dollop of yogurt. The soup can be refrigerated in an airtight container for up to 2 days or frozen in individual servings or a large container for up to 2 months. **Yogurt Substitute** In a small bowl, stir together 1 cup (250 mL) of drained silken soft tofu with 1 tablespoon (15 mL) of vegetable oil and 1 tablespoon (15 mL) of lemon juice until smooth. Makes about 1 cup (250 mL). **Sour Cream Substitute** In a small bowl, stir together 1 cup (250 mL) of drained soft tofu with 1 tablespoon (15 mL) of light mayonnaise and 1 tablespoon (15 mL) of lemon juice until smooth. Makes about 1 cup (250 mL). This soup can be garnished with either plain yogurt (if it can be tolerated), yogurt substitute or the sour cream substitute. Source : "The Lactose-free Family Cookbook" Copyright: "1996" Yield: "5 cups" MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie, 30 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 1g Fat (10.8% calories from fat); 6g Protein; 14g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1330mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bubble Pizza Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Italian Sausage 1 jar Prego Spaghetti Sauce -- (small jar) 2 packages Buttermilk Biscuits -- (12 ounces each) 1 1/2 cups shredded Mozzarella Cheese 1 cup shredded Cheddar Cheese Cut sausage into 2-inch links. Cook and brown sausage until meat is done. Drain very well. Return to skillet and add the Prego sauce. Quarter the biscuits and place in greased 13x9x2-inch baking pan or dish. Top with the sausage and sauce mixture. Bake uncovered at 400 degrees F. for 20 to 25 minutes. Sprinkle with cheeses. Bake 5 to 10 minutes longer or until cheese is melted. Let stand 5 to 10 minutes before serving. When topping biscuits with meat and sauce mixture you can also sprinkle some or all of these on top: Pepperoni, Sautéed Onion, Sautéed Green Pepper, Diced cooked Ham, sliced Mushrooms, sliced Ripe Olives Or Parmesan Cheese. BonApetite' PattyG from Missouri Contributed to the FareShare Gazette by Patty; 11 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bun Bun Noodles with Spicy Peanut Sauce Recipe By : Edmonton Journal 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces spaghetti -- uncooked 1/4 cup smooth peanut butter -- (50 mL) 3 tablespoons sugar -- (45 mL) 1/4 cup soy sauce -- (50 mL) 1 teaspoon chile pepper -- (5 mL) 3 tablespoons sesame oil -- (45 mL) 1 tablespoon garlic -- (15 mL); minced 3 tablespoons corn oil -- (45 mL) Slivered carrots Green onions Red peppers Toasted sesame seeds Roasted peanuts Fresh cilantro Cook pasta in a large pot of boiling salted water until done, then drain and rinse with cold water until the noodles are cold. Let noodles drain for about 10 minutes. Whisk together the rest of ingredients until thoroughly blended. (You could heat the mixture very slightly to facilitate whisking, or set the bowl over the steam rising from the cooking pasta for a few minutes.) Toss the noodles with sauce. Let stand at room temperature for at least 4 hours before serving, or refrigerate and serve within 2 days. Always toss noodles before serving to distribute sauce evenly. To serve, place a mound of noodles on plate and garnish with your choice of any or all of the pretty, crunchy additions (slivered carrots, green onions, red peppers, toasted sesame seeds, roasted peanuts, fresh cilantro) listed above. About 4 servings (Added by Art) From The Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 588 Calories; 30g Fat (45.0% calories from fat); 14g Protein; 68g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1109mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.

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