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FareShare Gazette Recipes -- April 2004 - S's (Page 1)
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* Exported from MasterCook *
Salted Peanut Cookies
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
2 cups packed Brown Sugar
1 cup Butter, softened
2 large Eggs
1 tsp. Vanilla
1 1/2 cups Quick Rolled Oats
1 1/2 cups Salted Peanuts
1 cup crushed Cornflakes
Sift flour, baking powder, baking soda together In a large mixing bowl,
cream together brown sugar and butter until nice and fluffy. Blend in eggs
and vanilla; beat well. Add sifted dry ingredients; mix well. Stir in
oats, peanuts and cornflakes. Make 1" balls out of dough, place 2" apart on
greased cookie sheets. Bake at 375 degrees for 12-15 minutes or just until
lightly brown around the edges.
Cool on racks.
Contributed to the FareShare Gazette by PattyG, 26 April 2004
www.fareshare.net
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* Exported from MasterCook *
Sausage and Peppers
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 sausage, Italian hot
2 tablespoons oil, olive
1 large onion, halved and sliced
6 mushrooms, white button, sliced
2 large peppers, red, seeded and sliced into
pieces
1 pepper, green, seeded and sliced into
pieces
2 cloves garlic, minced
salt & pepper, to taste
1 teaspoon oregano, dried
Heat the oil in a large pan, over medium heat. Add the sausages and cook,
turning frequently. They should be browned all over and this takes about
10 minutes. Add the onions and stir up the browned bits on the bottom of
the pan. After a couple of minutes, add the mushrooms. Then after another
2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
Lowering the heat and cook for another 5 - 10 minutes until the vegetables
are tender and the sausages are cooked through.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Contributed to the FareShare Gazette by Art, 23 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium.
* Exported from MasterCook *
Shortbread in the Microwave
Recipe By : MTA Wave Machine Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
150 g butter, softened (about 5-1/2 ounces)
70 g caster sugar - plus extra for sprinkling
on top (about 2-1/2 ounces)
200 g plain flour, sieved (about 7 ounces)
35 g semolina (about 1-1/4 ounces)
1. Cut a piece of baking paper to fit the microwave turntable.
2. Place all of the ingredients into a mixing bowl and combine together
until the mixture resembles coarse breadcrumbs. Knead into a soft dough.
3. Place the dough on the baking parchment, which has been set on the
microwave turntable and shape dough into a 20cm (8 inches) circle.
4. Pinch around the edges of the circle, mark into 10-12 segments and
prick all over with a fork.
5. Place tray into the microwave oven.
6. Microwave for 5 - 7 minutes, or until the shortbread is dry to the
touch on the top, and just set in the center. Leave to cool slightly on
the turntable.
7. Remove carefully from the oven, dust with caster sugar and mark into
sections. Cool completely before removing from the tray and breaking
sections into pieces.
Other Microwave Recipes and Information available at:
http://www.microwaveassociation.org.uk/recipes/index.htm
Although the basic microwave oven produces a steamy form of cooking,
it is possible to bake cakes, biscuits and cookies. The following
recipe makes 10 - 12 wedges. I think you could add chocolate chips
or nuts to the batter without a problem.
Contributed to the FareShare Gazette by Art Guyer 28 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium.
* Exported from MasterCook *
Sicilian Lentil Pasta Sauce - LF Vegan
Recipe By :Bobbie Hinman & Millie Snyder: Lean Luscious and Meatless
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onions
2 cup sliced mushrooms
3 garlic cloves -- finely chopped
1 cup uncooked dried lentils
3 cup water
16 ounces canned tomato sauce -- no salt
6 ounces tomato paste
1 1/2 teaspoons sugar
1/2 cup water
In a large nonstick sauce pan over medium heat add onions mushrooms and
garlic adding a bit of water to prevent sticking. Cook until tender, about
5 minutes. Add lentils and water. Bring to a boil stirring occasionally.
Reduce heat to low and cover and cook for 40 minutes. Add remaining
ingredients and bring to a boil. Cover and cook 20 minutes stirring
occasionally. Add more water if a thinner sauce is desired.
Serve over pasta or rice.
Note: In the original recipe it called for sautéing the onions & mushrooms
in 2 tablespoons of olive oil. You can do this but it will increase the
calorie and fat percentage.
NOTES : High in protein and fiber as well as in flavor. If you like a thick
pasta sauce, this is it.
Contributed to the FareShare Gazette by ChupaBabi; 3 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; trace Fat (5.2% calories from
fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 173mg Sodium.
Exchanges: 1 1/2 Vegetable; 0 Other Carbohydrates.
* Exported from MasterCook *
Slow Cooker Chicken 'n Rice Gumbo Soup
Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless skinless chicken thighs -- cut
into 1-inch pieces
1/4 pound fully cooked smoked sausages -- chopped
[two 5-inch sausages]
2 medium celery stalks -- with leaves
sliced -- (1 1/4 cups)
1 large carrot -- chopped (3/4 cup)
1 medium onion -- chopped (1/2 cup)
14 1/2 ounces stewed tomatoes -- (1 can) undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
10 ounces frozen cut okra -- (1 package) thawed
and drained
3 cups hot cooked rice
Red pepper sauce -- if desired
1. Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart
slow cooker.
2. Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or
until chicken is no longer pink in center. Stir in okra. Cover and cook on
low heat setting 20 minutes longer.
3. Spoon soup over rice in soup bowls. Serve with pepper sauce.
Diet Exchanges: 2 Starch; 1 1/2 Lean Meat; 1 Vegetable
Source : "BettyCrocker.com"
S(mastercook formatting by): "Bobbie"
Copyright : "BettyCrocker.com™ Copyright © 2001 General Mills, Inc."
Start to Finish Time: "7:50"
T(Cooking Time): "7:20"
Serving Ideas : Serve With... Butter-Dipped Biscuits and Orange-Avocado
Salad
NOTES : This gumbo is going to "get ya" with its flavorful blend of
ingredients.
Success Hint: To quickly thaw okra, rinse with cold water until it is
separated.
Bobbie's Note: This was delicious. I used spicy smoked sausage and only a
few dashes of red pepper sauce. The "hotness" was just right. Very easy!
Contributed to the FareShare Gazette by Bobbie; 17 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 1g Fat (3.9% calories from
fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 414mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.
* Exported from MasterCook *
Smoked Salmon Chowder - Ireland
Recipe By : The New Irish Table by Margaret M. Johnson
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1 onion -- peeled, chopped
1 garlic clove -- peeled, minced
4 ounces white mushrooms -- cleaned, chopped
2 tablespoons minced fresh flat-leaf parsley
4 ounces smoked salmon -- chopped
Ground white pepper to taste
1/4 cup all-purpose flour
2 cups fish stock
or bottled clam juice
1/2 cup half-and-half
Creme fraiche for garnish -- optional
4 dill sprigs for garnish
In a medium saucepan, melt the butter over medium heat. Add the onion,
garlic, mushrooms and parsley. Cook for 2 to 3 minutes, or until the
vegetables are tender.
Add the salmon and white pepper and saute for 2 minutes more, or until the
salmon is heated through.
Remove the pan from the heat and stir in the flour.
Gradually stir in the fish stock or clam juice. Return the pan to medium
heat and bring to a boil. Reduce the heat to a simmer and cook for 2 to 3
minutes, or until thickened.
Stir in the half-and-half.
To serve, ladle the chowder into bowls, dollop with creme fraiche and dill
sprigs.
Source : "Detroit Free Press, 16 March 2004"
S(Formatted by): "Chupa Babi"
NOTES : For centuries, salmon has been smoked in Ireland using time-honored
techniques that capture and enhance the flavor and texture of this great
fish.
Recipe by "The New Irish Table" by Margaret M. Johnson (Chronicle Books,
$24.95).
Contributed to the FareShare Gazette by ChupaBabi; 1 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 10g Fat (57.0% calories from
fat); 7g Protein; 10g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 343mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Smothered Round Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak
1 package onion soup mix
1/2 cup flour
salt and pepper to taste
1/4 cup cooking oil
2 potatoes -- quartered
[good sized potatoes]
1 can condensed cream of mushroom soup
Cut steak into 4 to 6 pieces. Salt and pepper meat on both sides. Dredge
both sides of meat.
Heat skillet on medium high heat. Add oil. Add meat so pieces are not
touching. Brown quickly on both sides. Drain on paper towels.
Place in greased 11x7x2-inch baking dish. Top with quartered potatoes.
In medium bowl, mushroom soup, 1/2 can of milk and onion soup. Stir until
smooth. Pour over meat and potatoes.
Bake in 350 degree F. oven 50 minutes covered with foil. Remove cover and
bake 10 to 12 minutes longer or until bubbly.
BonApetite' PattyG from Missouri
Contributed to the FareShare Gazette by Patty; 11 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 579 Calories; 35g Fat (54.8% calories from
fat); 37g Protein; 28g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 962mg
Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 4 Fat.
* Exported from MasterCook *
Snow Covered Crescents
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Butter, softened
3/4 cup Powdered Sugar
1 tsp. Almond Extract
1 3/4 cup Flour
1 cup Quick Cooking Oats
1/2 cup finely chopped Almonds
1/4 tsp. Salt
Additional Powdered Sugar
In a mixing bowl, cream butter and powdered sugar. Beat in almond extract.
Combine flour, oats, almonds and salt; gradually add to cream mixture. Chill
dough 1 hour covered.
Roll level Tbsp. into ropes, place on ungreased cookie sheets 2" apart.
Curve ropes into crescent shapes. Bake at 325 degrees for 14-16 minutes or
until very lightly browned. Remove from oven and place on cooling racks.
When completely cooled, roll cookies in powdered sugar. Before storing roll
in powdered sugar a second time.
Yield: about 3 Dozen Cookies
BonApetite' PattyG from Missouri
Contributed to the FareShare Gazette by PattyG, 28 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; trace Fat (4.6% calories from
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 15mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Southern Sponge Cake
Recipe By : Cook's Magazine June 1990
Serving Size : 8 Preparation Time :0:30
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- separated
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons sifted cornstarch
3 tablespoons sifted white flour
TO PREPARE:
Line the bottom of an 8-inch-square baking pan with greased and floured
parchment paper; set aside.
Beat egg whites in a medium bowl at low speed until foamy. Gradually add
sugar and continue beating until this meringue forms stiff peaks. Mix egg
yolks with vanilla extract, then fold this yolk mixture into the meringue.
Sift cornstarch and flour over the surface of the meringue mixture; gently
fold these dry ingredients into the meringue.
TO COOK:
Adjust oven rack to middle position and heat oven to 375°F. Pour batter
into prepared pan; smooth the surface with a spatula. Bake until top is
golden brown and center springs back when touched, about 12 minutes.
Transfer cake in pan to a wire rack; cool slightly. Remove cake from pan,
carefully peeling off parchment paper; cool cake completely. (Can be
wrapped and stored at room temperature overnight, refrigerated up to 5
days, or frozen up to 1 month.)
Contributed to the FareShare Gazette by Margie; 13 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 37 Calories; 2g Fat (40.5% calories from
fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 70mg Cholesterol; 21mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Southern Strawberry Nonsense
Recipe By : Cook's Magazine June 1990
Serving Size : 8 Preparation Time :4:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Southern Sponge Cake -- (see recipe)
Fat-reduced Custard Sauce -- (see recipe)
1 1/2 pints fresh strawberries -- if small, whole,
with 1/4 cup reserved for garnish;
if large, quartered
1 1/2 pints fresh raspberries -- fresh blueberries,
or 1 1/2 pints thinly sliced fresh
peaches --
peeled
2 tablespoons granulated sugar
1/2 cup heavy cream -- whipped to stiff
peaks
MAKE THE FAT-REDUCED CUSTARD SAUCE RECIPE:
3 eggs -- separated
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons sifted cornstarch
3 tablespoons sifted white flour
Line the bottom of an 8-inch-square baking pan with greased and floured
parchment paper; set aside.
Beat egg whites in a medium bowl at low speed until foamy. Gradually add
sugar and continue beating until this meringue forms stiff peaks. Mix egg
yolks with vanilla extract, then fold this yolk mixture into the meringue.
Sift cornstarch and flour over the surface of the meringue mixture; gently
fold these dry ingredients into the meringue.
Adjust oven rack to middle position and heat oven to 375°F. Pour batter
into prepared pan; smooth the surface with a spatula. Bake until top is
golden brown and center springs back when touched, about 12 minutes.
Transfer cake in pan to a wire rack; cool slightly. Remove cake from pan,
carefully peeling off parchment paper; cool cake completely. (Can be
wrapped and stored at room temperature overnight, refrigerated up to 5
days, or frozen up to 1 month.)
MAKE THE FAT-REDUCED CUSTARD SAUCE RECIPE:
2 1/2 cups lowfat milk
1 vanilla bean -- split lengthwise
Orange zest -- 2 strips
each 2 1/2 by 1-inch
2 eggs
1/3 cup granulated sugar
Bring milk, vanilla bean and orange zest to simmer in a medium nonreactive
saucepan; simmer to blend flavors, about 5 minutes. Beat eggs and sugar in
a medium nonreactive bowl until pale yellow. Strain hot milk mixture;
discard vanilla bean and orange zest. Gradually beat hot milk into the egg
mixture; return this sauce mixture to saucepan. Cook over low heat,
stirring constantly until sauce coats the back of a spoon, about 10
minutes.
Strain sauce through a fine sieve into a nonreactive bowl. Put a sheet of
plastic wrap directly on the surface of the sauce to prevent a skin from
forming; cool sauce to room temperature. (Can be covered and refrigerated
overnight.)
TO ASSEMBLE:
Cut sponge cake into 1-inch cubes. Place one-third of the cake cubes in
the bottom of a 1 1/2-quart serving bowl. Ladle 3/4 cup of the Custard
Sauce over the cake. Distribute half of the strawberries over the custard.
Sprinkle 1 tablespoon sugar over the strawberries. Top the strawberries
with a second layer of cake cubes, then another layer of strawberries.
Sprinkle remaining 1 tablespoon sugar over the strawberries. Top the
strawberries with a final layer of cake cubes, then ladle remaining Custard
Sauce over the cake layer. Cover and chill at least 3 hours. (Can be
refrigerated overnight.)
TO SERVE:
Spoon large dollops of whipped cream around the circumference of the
dish; top each dollop with a reserved strawberry and serve.
NOTES : A potentially low-fat version of trifle.
The combination of fruit, fat-reduced custard sauce, and sponge cake may
cause this dish to remind you of a trifle, only this is lighter. Use whole,
small strawberries or an equal amount of fresh, juicy raspberries,
blueberries, or even thin-sliced peaches, alone or in combination.
Contributed to the FareShare Gazette by Margie; 13 April 2004.
www.fareshare.net
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* Exported from MasterCook *
Spaghetti With Chicken, Sausage and Pepper Sauce
Recipe By : Gourmet; April 1991
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- sliced thin
1 garlic clove -- minced
1 green bell pepper -- cut into strips
1 tablespoon olive oil
1/2 pound skinless boneless chicken breast -- cut
into 1/2-inch-wide strips
1/2 pound sweet Italian sausage links
or hot Italian sausage links -- cut
crosswise into 1/2-inch pieces
14 ounces chopped tomatoes with juice -- (14 to 16-ounce can)
1/4 cup dry red wine
1/2 teaspoon dried oregano -- crumbled
1/4 teaspoon dried basil -- crumbled
1/4 teaspoon sugar
3/4 pound spaghetti
1/4 cup heavy cream
In a large saucepan saute the onion, the garlic and the bell pepper in the
oil over moderately high heat, stirring, until the vegetables begin to
brown. Add the chicken, the sausage, the tomatoes with the juice, the wine,
the oregano, the basil and the sugar; boil the mixture gently, stirring
occasionally, for 10 minutes.
While the mixture is boiling, in a kettle of boiling salted water boil the
spaghetti until it is al dente and drain it well.
To the tomato mixture add the cream and salt and pepper to taste and simmer
the sauce for 3 minutes or until it is thickened slightly.
Divide the spaghetti between 4 plates and spoon the sauce over it.
Source : "Gourmet April 1991"
NOTES : This was delicious but made enough to serve 4. I would also cut the
amount of pasta down to about 1/2 pound.
Contributed to the FareShare Gazette by Bobbie; 6 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 491 Calories; 11g Fat (20.9% calories from
fat); 25g Protein; 69g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 59mg
Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;
2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Stir Fried Green Beans
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans
2 tablespoons dry sherry
4 cloves garlic, minced
3 teaspoon ginger, minced
1/2 cup vegetable stock or vegetarian "chicken"
broth
2 tablespoon soy sauce
1 tablespoon sherry
couple drops sesame oil
1 teaspoon cornstarch -- (1 to 2)
4 scallions, sliced
Blanch green beans in boiling water for 3 minutes. Drain, run
under cool water to stop cooking and pat dry.
Heat wok over medium high heat. Add sherry, garlic and ginger.
Stir for a few seconds. Add green beans and stir for a minute.
Add stock, soy sauce, sesame oil. Combine sherry and cornstarch.
Add to wok. Stir. Reduce to simmer and cook for another 3
minutes until sauce is thickened. Stir in scallions and serve.
Contributed to the FareShare Gazette by Art Guyer 19 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 270 Calories; 1g Fat (2.4% calories from
fat); 13g Protein; 50g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 2097mg
Sodium. Exchanges: 0 Grain(Starch); 9 Vegetable.
* Exported from MasterCook *
Stovies - Scottish Left-Over Meat With Potatoes and Onions
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds potatoes -- peeled and sliced
2 ounces beef dripping or oil
2 medium onions -- finely chopped
4 tbsp gravy or stock
Left-Over Meat -- chopped
(beef, lamb, chicken)
Parsley -- chopped
Salt and Pepper
Heat the dripping or oil in a large frying pan.
Add the onion and cook until soft and transparent, do not brown. Add the
potatoes and mix well.
Cover the frying pan and cook for a further 10 minutes, stirring
occasionally.
Pre-heat oven to 150C: 300F: Gas 2
Transfer the potatoes and onions to a casserole. Add the gravy or stock,
meat, mixing thoroughly. Season to taste.
Bake for 45 minutes to an hour or until the potatoes are tender and browned
on top.
Garnish with parsley, serve with seasonal vegetables and oatcakes.
Source : "thefoody.com"
Contributed to the FareShare Gazette by ChupaBabi; 6 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 200 Calories; trace Fat (1.3% calories from
fat); 5g Protein; 46g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 15mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 1 Vegetable.
* Exported from MasterCook *
Sweet and Sour Curried Rice
Recipe By : Edmonton Journal July 1995
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rice
1 cup bulger
1 package onion soup mix
9 cups water
4 tablespoons margarine
2 garlic cloves
1 chopped onion
1 tablespoon curry powder
1 cup peanuts
2 cups dried fruit
[mixed or your choice]
1/2 cup brown sugar
1/4 cup vinegar
1/4 cup soy sauce
1/2 cup water
Boil the rice, bulger and soup mix in the water. Simmer to cook.
Saute the garlic and onion in the margarine; add the curry powder, fruit
and nuts. Simmer.
Add the vinegar, soy, sugar and water. Simmer five minutes.
Add to the rice mixture and serve.
From The Edmonton Journal; July 1995.
MC format by Hallie. Untried.
I haven't used this exact recipe but I do make a similar dish
on occasion. I find we prefer to chop the nuts and mix them in
or sprinkle over the top after the cooking for a more crunchy
texture. Of course, as in all recipes of this type, you can
vary the seasonings to suit your own tastes or what you have
in the cupboard at the time. :) Hallie.
Contributed to the FareShare Gazette by Hallie; 12 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 618 Calories; 16g Fat (22.7% calories from
fat); 13g Protein; 108g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 1043mg
Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates.
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