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FareShare Gazette Recipes -- July 2004 - C's (Page 1)
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* Exported from MasterCook *
Cajun Deviled Eggs
Recipe By :Cajun-Creole Cooking
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 large eggs
4 1/2 ounces deviled ham -- (1 can)
2 1/2 teaspoons sweet pickle relish
2 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons prepared yellow mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Paprika
Pimento-stuffed olives
Place eggs in a 10- or 12-quart Dutch oven. Add enough cold water to
completely cover eggs. Bring to a full boil over high heat; immediately set
a kitchen timer for 12 minutes. Reduce heat to maintain a low boil.
Partially fill a large bowl with water and ice cubes. When timer sounds,
drain eggs at once; place into iced water. Peel eggs as soon as they are
cool enough to handle.
Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2-quart
bowl.
Place whites on a serving platter; set aside.
Add all remaining ingredients except paprika and olives to yolks. Using
back of a fork, mash yolks until blended.
Using a spoon, fill each white with a portion of filling, rounding off top.
Or, for a more elegant presentation, spoon filling into a pastry bag fitted
with a 1/2-inch star tip. Pipe filling into whites. Sprinkle stuffed eggs
with paprika; place an olive slice in center of each.
Makes 48 stuffed egg halves.
Contributed to the FareShare Gazette by Nancy; 14 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 84 Calories; 5g Fat (59.6% calories from
fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 190mg Cholesterol; 143mg
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
California Spinach Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise -- or Miracle Whip
1/4 cup shredded Parmesan cheese
2 tablespoons sugar
1 tablespoon finely chopped onion
1 tablespoon finely snipped parsley
1 small cauliflower -- broken in florets
10 ounces fresh spinach -- torn (1 pkg.)
1 cup sliced fresh mushrooms
1/2 pound bacon -- microwaved and
drained
[1/2 to 3/4 pound]
1 cup cheddar cheese -- in small cubes
1 tablespoon poppy seeds -- toasted*
In a small bowl, combine the first 5 ingredients, plus the toasted poppy
seeds.
In a large bowl, toss together remaining ingredients except bacon.
Add dressing and fold in well. Sprinkle with bacon you have crumbled up.
*To toast poppy seed, put in hot dry skillet and keep stirring around until
they have lightly browned.
Contributed to the FareShare Gazette by Patty; 5 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 368 Calories; 35g Fat (82.1% calories from
fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 618mg
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Caponata
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- unpeeled,
diced into 3/4-inch cubes
1 tablespoon salt
2/3 cup olive oil
1 tablespoon minced garlic
1 cup chopped onions
1/2 cup diced bell pepper
1 cup diced celery
1 28 ounces whole unpeeled tomatoes -- cut up with juice
[1 can]
3 tablespoons whole capers
2 teaspoons dried oregano
1 teaspoon dried sweet basil
1/4 teaspoon freshly ground black pepper
3 tablespoons sugar
1/3 cup red wine vinegar
1/2 cup ripe olives -- sliced
1/4 cup toasted pine nuts
Sprinkle the diced eggplant with salt and let it sit for one hour in a
colander to draw out the bitter juice. Discard juice.
In a deep skillet, heat the olive oil and the garlic until the garlic is
slightly browned. Add the eggplant and saute it until semi-soft. Remove the
eggplant from the skillet and set it aside.
In the same skillet, saute the onions, bell pepper and celery until soft.
Then add the tomatoes with their juice, capers, oregano, basil and black
pepper. Return the eggplant to the skillet. Simmer, uncovered for 15
minutes over low heat.
While the vegetables are simmering, dissolve the sugar in vinegar in a
separate saucepan over heat. Add the sugar mixture, olives and pine nuts to
the vegetables. Stir to mix.
Cool to room temperature before refrigerating.
This is always better when made ahead and allow the flavors to marry.
Contributed to the FareShare Gazette by Jennie; 29 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 216 Calories; 19g Fat (76.4% calories from
fat); 1g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 889mg Sodium.
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Casserole Egg Foo Yung
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs -- beaten
1 1/2 cups thinly sliced celery
1 pound bean sprouts -- drained (1 can)
1/2 cup nonfat dry milk powder
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Soy sauce
OR 1/2 can mushroom soup
thinned with 2 tablespoons water
Stir together beaten eggs, celery, bean sprouts, milk powder, onions,
parsley, salt and pepper. Pour into greased 12x8-inch baking dish.
Bake at 350 F. for 30-35 minutes. until knife comes out clean.
Cut into squares and serve with soy sauce or mushroom sauce.
Serves 6.
Source : "Source Unknown"
S(mastercook formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 7 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 6g Fat (40.3% calories from
fat); 12g Protein; 8g Carbohydrate; 1g Dietary Fiber; 250mg Cholesterol; 288mg
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;
1/2 Fat.
* Exported from MasterCook *
Cheese Whiz Green Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 slices bacon -- cooked
32 ounces green beans -- drained (2 cans)
1/2 medium onion -- diced small
1 large jar Cheese Whiz
4 ounces mushroom stems and pieces -- drained
Microwave 12 slices of Bacon until crisp; drain.
In a small skillet in 2 tablespoons Butter, saute onions and mushrooms
until onions are soft. Mix beans and mushrooms/onion mixture together. Stir
in the Cheese Whiz.
Spoon into a casserole dish you have sprayed with non-stick spray.
Bake at 350 degrees F. for 30 minutes or until bubbly.
After removing from oven, sprinkle with crumbled bacon, serve piping hot.
Serves 6.
Contributed to the FareShare Gazette by Patty; 24 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 122 Calories; 6g Fat (44.7% calories from
fat); 7g Protein; 11g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 211mg
Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 1 Fat.
* Exported from MasterCook *
Cheesy Crab Strata
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bread
Mustard
7 1/2 ounces crabmeat -- drained & flaked (1
can)
1/4 cup sliced celery
1 tablespoon sliced green onions
4 ounces sharp American cheese slices
5 eggs
or use part egg substitute
2 1/2 cups milk
1 teaspoon salt
Paprika
Lightly spread one side of each bread slice with mustard. Cut slices in
thirds. Arrange half of bread, mustard-side up in 8x8-inch baking dish.
Combine crab, celery and green onions. Sprinkle lightly over bread in dish.
Top with cheese slices, then rest of bread, mustard-side down.
Beat eggs. Blend in milk and salt. Pour over bread. Sprinkle with paprika.
Cover and chill for 4-24 hours.
Bake at 325 F. for 1 1/4 hours. Let stand for 5 minutes.
Serves 6.
Source : "BHG Make Ahead Cookbook"
S(mastercook formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 7 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 216 Calories; 8g Fat (35.4% calories from
fat); 16g Protein; 18g Carbohydrate; 1g Dietary Fiber; 198mg Cholesterol; 694mg
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat
Milk; 1 Fat.
* Exported from MasterCook *
Chevre, Dill and Chive Stuffed Eggs
Recipe By :Marie Simmons (columnist for Bon Appetit)
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 hard boiled eggs -- cooled
2 1/2 ounces mild, creamy goat cheese -- at room temperature
2 tablespoons unsalted butter -- at room temperature
1 1/2 teaspoons minced fresh dill weed
1 1/2 teaspoons minced fresh chives
Kosher salt
Freshly ground black pepper
Fresh dill sprigs -- for garnish
OR minced fresh chives
Peel eggs and halve them lengthwise. Carefully remove yolk from whites.
Place the whites cut side up on a plate.
With the back of a spoon, press the yolks through a sieve into a small bowl
or mash them in a bowl with a fork.
Add the chevre, butter, dill, chives, a pinch of salt and a grinding of
pepper. Mash with a fork until blended, then beat with a wooden spoon until
the mixture is smooth and fluffy.
Using a teaspoon, carefully stuff the egg whites with the yolk mixture,
mounding the tops. Garnish each stuffed egg with a small sprig of dill
and/or a sprinkling of chives.
Source : "www.usaweekend.com"
Yield : "8 appetizers"
Contributed to the FareShare Gazette by Nancy; 18 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 25 Calories; 3g Fat (99.2% calories from
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 8mg Cholesterol;
trace Sodium. Exchanges: 0 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Chicken Cacciatore
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound wide egg noodles
4 chicken breast halves -- boned and skinned
1 tablespoon olive oil
1 medium onion -- peeled and
coarsely chopped
2 garlic cloves -- minced
or large tablespoons bottled garlic
2 carrots -- julienned thin
1 bell pepper -- sliced thin
14 1/2 ounces Italian Seasoned Tomatoes -- (1 can)
2/3 cup white wine
2 teaspoons Worcestershire sauce
2 bay leaves
1 can ripe pitted olives -- drained
Salt and pepper -- to taste
1 tablespoon cornstarch -- mixed with
3 tablespoons water -- to dissolve
Cut chicken into chunks or strips.
Heat oil in non-stick deep skillet or pot.
Stir-fry chicken, onions, peppers, garlic and carrots until chicken is
done. Add tomatoes, wine, Worcestershire, bay leaves, salt and pepper.
Cook bringing to, a boil, add olives, cover and simmer on medium-low until
vegetables are tender and flavors have melded. Bring back to a gentle boil
and thicken with cornstarch you dissolved in water. Stir constantly until
it is the consistency of pasta sauce.
Serve over hot wide egg noodles you have tossed with some butter after
cooking and draining it.
Serves 6.
Contributed to the FareShare Gazette by Patty; 25 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 11g Fat (47.4% calories from
fat); 21g Protein; 7g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 88mg
Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Chicken Pie (Crescent Rolls)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
3 chicken breast halves -- skinned and boned
1/2 stick butter -- (1/8 pound)
1/2 cup minced onion
1/2 teaspoon bottled garlic
1 can chicken broth -- (1 or more cans)
1/2 cup frozen peas
1/2 cup julienned carrots
1/2 cup sliced celery
1/4 cup fresh snipped parsley
Salt
Pepper
Flour
1 can crescent rolls
Cut chicken into bite-sized pieces.
Melt butter and oil in non-stick deep skillet. Saute chicken, onions celery
and carrots until chicken is done and vegetables are tender. Remove from
skillet and set aside.
Add enough flour to drippings in pan to make a roux or thin paste. Cook
stirring constantly until light brown. Add more butter if needed. Do not
burn it will be bitter and you'll have to make a new roux. Add 1 can of
chicken broth and continue cooking until a nice medium sauce results,
stirring constantly. Remove from heat. Stir in chicken mixture, garlic,
peas and parsley.
Pour into an 8-inch glass baking dish you have sprayed with non-stick
spray.
Open crescent rolls. Unroll rolls and lay rectangles side by side. Pinch
seams together. Lay over top of chicken filling, flute edges of pastry to
edges of dish. Cut two slits in top for vents. Bake as directed on crescent
roll tube or until top is golden brown.
Remove from oven and let sit 10 minutes before serving.
Serves 4.
Contributed to the FareShare Gazette by Patty; 14 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 352 Calories; 25g Fat (65.4% calories from
fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 410mg
Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
* Exported from MasterCook *
Chinese Vendor Tea Eggs
Recipe By :The Tea Book by Sara Perry and Judith Ann Rose
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 water
6 eggs -- (to 10)
2 tablespoons black tea leaves -- (4 tea bags)
2 teaspoons five-spice powder
1 tablespoon coarse salt
1. In a pot, cover the eggs with cold water and bring to a boil. Simmer
for 12 minutes. Remove from heat and reserve the water.
2. Place the eggs in cold water until they can be easily handled. With
the back of a spoon, lightly tap each shell all over until it is covered
with a cobweb of cracks.
3. In the same pot, bring the reserved water (which should be 3 to 4
cups) to a boil. Add the tea leaves, five-spice, salt and eggs. Simmer
covered for an hour. Remove the pot from the heat and continue to let the
eggs soak covered for 30 minutes. Remove the eggs from the water and halve
them lengthwise or quarter them. Their flavor is best enjoyed within 24
hours.
Makes 6 to 10 eggs.
NOTES :
In the Orient, tea eggs are often sold by street vendors as a tasty snack.
Their unusual appearance makes them a clever addition to any picnic.
Dusted with a combination of toasted sesame seeds and coarse salt, they
make an excellent hors d'oeuvre.
Contributed to the FareShare Gazette by Nancy; 15 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 66 Calories; 4g Fat (62.2% calories from
fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 999mg
Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.
* Exported from MasterCook *
Chocolate Cheesecake with Sue Bee Honey
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 3/4 cups Keebler Cinnamon-sugar Graham Cracker
Crumbs
1/3 cup butter -- melted
Filling:
8 ounces semi-sweet baking chocolate squares
16 ounces cream cheese -- softened
1/3 cup heavy cream
2/3 cup Sue Bee honey
2 eggs
1 1/2 teaspoon vanilla
Mix all ingredients for crust. Press evenly onto sides and bottom of a 9x3-
inch springform pan. Bake in 500 degree F. oven 5 to 6 minutes. Let cool
completely before filling.
Filling:
Microwave 6 ounces of the chocolate about 2 minutes, stirring after the
first minute.
In a separate large bowl, beat eggs, cream, honey and vanilla until well
blended on medium speed of mixer. Blend in cream cheese and melted
chocolate starting on low speed of mixer and ending on medium speed of
mixer. Pour mixture into cooled crust.
Bake in 350 degree F. oven for 45 minutes until just set. Cool.
Melt remaining chocolate and spread over top of cheesecake.
Chill several hours or overnight. Just before serving, remove sides of
springform pan. Leave bottom in tact and set on pretty serving plate.
Serves 16.
Contributed to the FareShare Gazette by Patty; 20 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 16g Fat (90.0% calories from
fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 72mg Cholesterol; 132mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.
* Exported from MasterCook *
Classic Eggnog
Recipe By :Totally Eggs Cookbook by Helene Siegel
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 fresh eggs -- *
1 cup confectioners' sugar
3 cups whole milk
2 tablespoons vanilla extract
1/2 cup rum -- optional (1/2 to 1
cup)
Freshly grated nutmeg to taste
In an electric mixer, beat eggs and sugar at high speed until pale. Reduce
speed to low. Add milk, vanilla and rum, if desired, and beat until
thoroughly combined. Chill about 8 hours. Serve garnished with nutmeg
Makes 1 quart
* Raw Egg Warning
Source : Totally Eggs Cookbook
Authors : Helene Siegel
Copyright : 1997 by Helene Siegel
ISBN 0-89087-833-1
Contributed to the FareShare Gazette by Dee; 9 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; 4g Fat (45.6% calories from
fat); 4g Protein; 7g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 60mg
Sodium. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat.
* Exported from MasterCook *
Coca Cola Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
2 cups flour
1 3/4 cups sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs
1/2 cup buttermilk
1 cup Coca Cola
1 1/2 cups miniature marshmallows
COCA-COLA FROSTING:
1/2 cup butter -- softened
3 tablespoons unsweetened cocoa
4 cups sifted powdered sugar
1 cup toasted pecans
Combine all ingredients except coca-cola and marshmallows in large bowl.
Blend on low speed of mixer. Beat at medium speed of mixer 1 minute. Add
coca-cola and blend. By hand, stir in marshmallows.
Pour into greased 13x9x2-inch baking pan or dish. Bake in 350 degree F.
oven for 30 minutes or until toothpick inserted near center comes out
clean.
COCA-COLA FROSTING:
Combine all frosting ingredients except chopped pecans. With mixer, beat
until smooth. Stir toasted chopped pecans in by hand. Frost cake.
Serves 16.
To toast nuts, spread out on small baking sheet in 375 degree F. oven for 5 to
10 minutes, stirring often. If nuts look like they are browning or drying
up, remove right away from oven.
Contributed to the FareShare Gazette by Patty; 30 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 421 Calories; 18g Fat (38.3% calories from
fat); 3g Protein; 63g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 272mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 3 1/2 Other
Carbohydrates.
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