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FareShare Gazette Recipes -- June 2004 - R's
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* Exported from MasterCook *
Raspberry Creme
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup heavy cream
3 cups raspberries -- pureed
2 teaspoons raspberry jam
2 tablespoons walnuts -- chopped
In a medium bowl, beat cream until very stiff. Fold in raspberries,
raspberry jam and walnuts. Spoon into individual dessert dishes.
Refrigerate at least 1 hour before serving.
Contributed to the FareShare Gazette by Suzie; 22 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 283 Calories; 25g Fat (75.3% calories from
fat); 3g Protein; 15g Carbohydrate; 7g Dietary Fiber; 82mg Cholesterol; 24mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Raw Broccoli Salad
Recipe By : Sweet Indulgences - Splenda
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups [about 2 pounds) broccoli florets or broccolini
1/4 cup minced red onion
2 tablespoons SPLENDAŽ Granular
2 tablespoons cider vinegar
2 tablespoons low-fat mayonnaise
2 tablespoons sunflower seeds shelled -- roasted and salted
3 tablespoons seedless raisins
CHOP broccoli or broccolini into florets. Set aside.
WHISK together remaining ingredients in medium bowl. Add broccoli. Toss to
coat. Chill until ready to serve.
Makes 6 servings (2/3 cup)
Copyright:
"Sweet Indulgences - Splenda Best Recipes - Vol. 3, No. 22, December
23, 2003 copyright 2003 Publications International Ltd."
NOTES : Prep Time: 5 to 10 minutes
Contributed to the FareShare Gazette by Bobbie; 15 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 30 Calories; 1g Fat (38.4% calories from
fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol;
24mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Rhubarb Berry Delight
Recipe By : Women's Circle Cooking Delight
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Filling**
1 1/2 cups chopped rhubarb -- (375 mL)
[fresh or frozen]
1 cup sliced strawberries -- (250 mL)
[fresh or frozen]
1/2 cup granulated sugar -- (125 mL)
1 tablespoon cornstarch -- (15 mL)
**Topping**
1/2 cup brown sugar -- (125 mL)
1/2 cup oats -- (125 mL)
1/2 cup all-purpose flour -- (125 mL)
1/2 cup butter or margarine -- (125 mL)
Mix all the filling ingredients in a large bowl and transfer to a 10-inch
(25cm) glass pie plate. Set aside while preparing the topping.
Mix all the topping ingredients until crumbly and sprinkle over the fruit
mixture evenly until well covered.
Bake at 350F (180C) for 20 minutes until the fruit is tender and the
topping is golden brown.
Serve warm with fresh whipped cream for a decorative touch.
From Women's Circle - Cooking Delight; ISBN 1-55993-200-7.
MC format by Hallie. Untried.
Notes:
This is another version of an oldie but goodie. I haven't
tried this particular recipe but I think I will as soon
as my rhubarb is ready since it doesn't use much sugar and
I am sure I can substitute Splenda for the sugar used in
the filling. I don't know how old the recipe is but I
bought the book it is in about 15 years ago. :)
Contributed to the FareShare Gazette by Hallie; 6 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 260 Calories; 12g Fat (41.7% calories from
fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 121mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Rice Mix Meatballs
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Beef Rice-a-Roni -- (6.8 oz.)
1 egg -- beaten
1 pound ground beef -- or turkey
2 1/2 cups beef broth -- use 1 can and
enough water to equal amount needed,
boil 1 minute in micro-wave
2 tablespoons cornstarch
3 tablespoons cold water
In a bowl, combine Rice-A-Roni and beaten egg. Add ground beef or turkey
and mix well. Shape into 1-inch balls.
In large non-stick skillet over medium heat, brown the meatballs on all
sides. Add the hot beef broth mixture and simmer 30 minutes or until rice
is tender.
Combine cornstarch and cold water until smooth, add to simmering broth in
skillet, bring to boil. Cook stirring 2 minutes or until thickened to a
gravy consistency.
Yields 8 to 10 servings.
Contributed to the FareShare Gazette by Patty; 3 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 210 Calories; 16g Fat (68.1% calories from
fat); 13g Protein; 3g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 446mg
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Fat.
* Exported from MasterCook *
Risotto with Mushrooms
Recipe By : Adapted from Williams-Sonoma Savoring Series, Savoring Italy
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups low-sodium chicken stock -- plus more
as needed
3 tablespoons unsalted butter
1 tablespoon olive oil
1 yellow onion -- finely chopped
1/2 pound white button mushrooms -- brushed clean
and sliced
2 cups medium-grain rice -- such as Arborio
1/2 cup dry white wine
3 tablespoons beef demi-glace
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper -- to taste
In a saucepan over medium heat, bring the stock to a simmer. Reduce the
heat to low and keep warm.
In a large saucepan or risotto pan over medium heat, melt 2 tablespoons of
the butter with the olive oil. Add the onion and sauté until tender and
translucent, about 5 minutes. Add the mushrooms and cook, stirring, until
just wilted, about 2 minutes. Stir in the rice and cook, stirring, until
the grains are hot and coated with oil, about 2 minutes. Add the wine and
continue to cook, stirring often, until the liquid is absorbed.
Add the stock 1/2 cup at a time, stirring constantly and making sure the
liquid has been absorbed before adding more. The risotto is done when the
rice grains are creamy on the outside and firm yet tender to the bite, 20
to 25 minutes total.
Remove the risotto from the heat. Stir in the remaining 1 tablespoon
butter, the demi-glace and cheese. Taste and season with salt and pepper.
Spoon the risotto into warmed soup bowls and serve immediately.
Serves 4 to 6.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele
Scicolone (Time-Life Books, 1999).
Contributed to the FareShare Gazette by Sue; 23 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 137 Calories; 12g Fat (89.9% calories from
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 3mg
Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat.
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