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FareShare Gazette Recipes -- August 2004 - C's (Page 2)
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* Exported from MasterCook *
Creamy Cucumber Salad
Recipe By :Lucinda Rasmussen for Veggies Unite!
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium cucumbers -- peeled and thinly
sliced
1/2 cup cider vinegar
1/2 cup water
1 tablespoon sugar
2 green onions -- sliced
into 1/4 thick rings
1/2 cup yogurt -- sour cream
or mayonnaise
Put cucumbers in a non-metallic bowl. Mix together the vinegar, water and
sugar.
Pour over cucumbers, cover with plastic wrap and allow to marinate in the
refrigerator for 24 hours.
Drain cucumbers and mix in the green onions and yogurt (or sour cream or
mayonnaise). You can also add some sliced sweet onions (i.e., Vidalia) to
the cucumbers when you marinate them. This recipe is on the tart side.
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 25 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 45 Calories; 1g Fat (15.6% calories from
fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 14mg
Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Creamy Mashed Potato Bake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups mashed potatoes
1/4 teaspoon garlic powder
1 1/3 cups French's French fried onions
1 cup sour cream
1/4 cup milk
1 cup shredded Cheddar cheese
Combine mashed potatoes, sour cream, milk and garlic powder in large bowl.
Make sure all ingredients are well blended.
Spoon half the potato mixture into a 13x912-inch baking dish you have
sprayed with non-stick coating. Sprinkle with 2/3 cup fried onions and 1/2
cup of cheese. Top with remaining potatoes.
Bake at 350 degrees F. for 30 minutes or until good and hot. Top with
remaining onions and cheese. Bake 5 to 10 minutes longer or until onions
are golden.
Serves 6.
Contributed to the FareShare Gazette by Patty; 20 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 248 Calories; 17g Fat (60.8% calories from
fat); 8g Protein; 16g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 388mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.
* Exported from MasterCook *
Crispy Chocolate Squares Candy
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 1/2 ounces miniature marshmallows
1 cup Jif peanut butter
1 cup semi-sweet chocolate chips -- (6-ounce bag)
1/2 cup butter
2 cups crispy rice cereal
1 cup salted peanuts -- without skins
FROSTING:
1 cup semi-sweet chocolate chips -- (6-ounce bag)
1/4 cup butter
1/4 cup milk
2 cups powdered sugar
1 teaspoon vanilla
In a large bowl, combine marshmallows, peanut butter, chocolate chips and
butter. Cover and micro-wave at high 2 1/2 minutes. Stir until well
blended, the mixture will be lumpy. Add cereal and peanuts; stir until well
coated. Spread into greased 13x9x2-inch pan or baking dish.
For frosting, combine chocolate chips, butter and milk in another bowl.
Cover and micro-wave at high 1 1/2 minutes. Mix until smooth. Add powdered
sugar and vanilla. With electric mixer, beat frosting until smooth.
Spread over cereal mixture. Cover and refrigerate 2 hours or until firm.
Cut into squares.
Yields about 4 dozen.
Contributed to the FareShare Gazette by Patty; 1 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 70 Calories; 3g Fat (36.8% calories from
fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol;
41mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Crispy Fried Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds frying chicken -- cut-up
**Seasoned Flour**
1 1/2 cups self-rising flour
[make your own by adding 1 teaspoon
baking powder to 1 1/2 cups regular flour]
1 teaspoon garlic powder
1 1/2 teaspoons white pepper
1 tablespoon salt
1 1/2 teaspoons paprika -- use Hungarian
paprika
1/4 teaspoon poultry seasoning
**Crispy Batter**
2/3 cup self-rising flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 egg -- beaten
3/4 cup buttermilk
Combine flour and seasonings in a bowl.
Combine egg with buttermilk. Add gradually to dry ingredients.
Heat oil to 365 degrees F. in deep fat fryer to a depth of 2 inches.
Moisten chicken pieces, dip in seasoned flour then dip in batter. Coat with
dry flour mix a second time.
If possible, it makes a better crisper crust, if you lay chicken on a rack
in pan. Cover with plastic wrap loosely and refrigerate at least 1 hour
before frying.
Fry in hot oil, not crowding chicken pieces for 15 to 18 minutes or until
well browned and tender. You can always remove a piece and pierce with fork
to make sure juices a running clear. With tongs, remove to paper towels to
drain.
Serves 3 or 4.
Contributed to the FareShare Gazette by Patty; 14 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 283 Calories; 2g Fat (7.5% calories from
fat); 10g Protein; 54g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 2788mg
Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
* Exported from MasterCook *
Crunchy Cucumber Spread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 cup sour milk or buttermilk
1 tablespoon milk
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/3 cup finely chopped cucumber
Combine all ingredients except cucumber, mixing until well-blended. Add
cucumbers. Chill for several hours.
Source : "B's Cucumber Recipes"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 26 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 10g Fat (87.8% calories from
fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 86mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Cucumber Almond Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup heavy cream
or sour cream
2 tablespoons vinegar
or lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
1 large cucumber -- pared, seeded,
and cut finely
Slivered almonds
2 teaspoons finely chopped chives
or dill -- optional
Beat cream until stiff. If the cream is sweet, add lemon juice slowly.
Season the sauce with salt and paprika. Add cucumbers and almonds to the
sauce. Add herbs if desired. Serve cold with aspics, mousses, cold fish or
meats (especially salmon).
There was no measure/amount for the almonds; just "slivered almonds". I
use blanched and generally a handful.
The Joy of Cooking by Rombauer and Becker
Contributed to the FareShare Gazette by Chupababi; 26 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cucumber And Herb Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons white wine vinegar
or balsamic vinegar
1/4 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
2 tablespoons grated onion
1 clove garlic -- finely minced
3 cucumbers -- peeled and sliced
2 tablespoons fresh chives -- finely chopped
2 tablespoons fresh chervil -- chopped
[if you have it]
Goat cheese -- optional
Combine first 6 ingredients and toss well with sliced cucumbers. Keep
chilled. Sprinkle with chives and chervil.
Serve on toasted pita wedges and sprinkle with goat cheese, if desired.
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 27 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 52 Calories; 5g Fat (75.5% calories from
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 46mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Cucumber and Pickled Plum Salad
Recipe By :Sundays at Moosewood Restaurant by the Moosewood Collective
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons umeboshi paste
or finely chopped umeboshi -- see note
4 teaspoons mirin
2 medium cucumbers -- peeled, seeded,
and sliced into half-moons
1/4 cup chopped scallions
1/4 cup fresh parsley -- chopped
Mix together the umeboshi paste, mirin, chopped scallions and parsley.
Toss the cucumbers with this mixture until they're evenly coated. Garnish
with more chopped scallions or parsley, if you like. Serve soon after
tossing or the salad will become watery.
Serves 4-6
S(Formatted by Chupa): "~"
NOTES : Umeboshi are pickled plums and are known to help digestion and
stimulate diet.
Contributed to the FareShare Gazette by Chupababi; 27 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; trace Fat (7.9% calories from
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
Exchanges: 1 Vegetable.
* Exported from MasterCook *
Cucumber and Vidalia Onion Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium cucumbers -- peeled and
sliced very thin
1 tablespoon salt
1/2 small Vidalia onion -- sliced very thin
or other sweet onion
or 1 small yellow onion
4 teaspoons red-wine vinegar
2 tablespoons vegetable oil
Freshly ground black pepper
3 tablespoons snipped fresh dill
Put the cucumbers in a colander and sprinkle with about 1 1/2 teaspoons of
the salt, tossing to distribute evenly.
Put the onion in a small bowl and sprinkle with the remaining 1 1/2
teaspoons salt, adding about 1 teaspoon of the vinegar as well - the salt
and vinegar will mellow the bite of the raw onion.
Let the vegetables stand for at least 10 minutes and up to 30 minutes, then
rinse them in cool water and gently squeeze out excess moisture, blotting
with paper towels if necessary.
Mix the cucumbers and onions. Add the oil, the remaining 1 tablespoon
vinegar and a good grind of fresh pepper. Taste and add more vinegar if you
like. Toss well with the dill. Chill for at least 30 minutes and serve
chilled as a condiment-type salad.
Source : "dishesdone for That Home Site Forums"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 28 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 7g Fat (70.9% calories from
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1602mg
Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Cucumber Gazpacho
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic -- pressed
1/2 tsp salt
4 medium cucumbers -- peeled
29 ounces chicken broth
[Two 14 1/2-ounce cans]
4 tablespoons white vinegar
16 ounces sour cream -- (non-fat works fine)
2 drops Tabasco -- optional but I
think necessary
1 tomato -- chopped
1 medium cucumber -- peeled and chopped
1 onion -- chopped
Place first 5 ingredients in blender or processor. Puree mixture.
Stir in sour cream and Tabasco, if desired. Chill soup mixture.
Spoon equal amounts of chopped tomato, cucumber and onion in the bottom of
individual serving bowls. Top evenly with chilled soup and serve.
Serves 4-6.
Source : "From Food for Thought"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 28 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 345 Calories; 26g Fat (64.3% calories from
fat); 11g Protein; 21g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 992mg
Sodium. Exchanges: 1/2 Lean Meat; 3 Vegetable; 1/2 Non-Fat Milk; 5 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Cucumber Granita
Recipe By :Ice Cream Book by Bruce Weinstein
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large cucumbers
1/4 cup sugar
3 tablespoons chopped fresh dill
1/4 teaspoon salt
Peel the cucumbers, slice them in half lengthwise and scoop out the seeds
with a spoon. Roughly chop the cucumbers and place them in a food processor
with the sugar, dill and salt. Process until completely smooth, stopping to
scrape down the sides of the work bowl as necessary.
Refrigerate until cold or overnight. Stir the chilled mixture, then freeze
in 1 or 2 batches in an ice-cream maker according to manufacturer's
directions. When finished, the granita will be soft and have the
consistency of sorbet. Transfer to a freezer-safe container and freeze to
harden.
To serve, scrape the top of the granita with a heavy ice cream spade or
scoop, creating shaved ice crystals. Serve in small, chilled dishes.
Alternately, pour the cucumber mixture into ice cube trays, filling only
half way, and freeze until firm. Before serving, process the cucumber ice
cubes in a food processor until chopped and slushy. Serve immediately.
VARIATIONS:
Cracked Cucumber Granita: Substitute 1 tablespoon cracked black peppercorns
for the dill. Proceed with the recipe as directed.
Cucumber Basil Granita: Omit the dill. Add 8 fresh basil leaves to the food
processor along with the cucumber. Proceed with the recipe as directed.
Cucumber Mint Granita: Omit the dill. Add 1 teaspoon fresh mint leaves to
the food processor along with the cucumber. Proceed with the recipe as
directed.
Optional : add 1 tablespoon green creme de menthe before freezing.
Cucumber Thyme Granita: Substitute 2 teaspoons fresh thyme leaves for the
dill. Proceed with the recipe as directed.
S(Formatted by Chupa): "~"
NOTES : Try this light, refreshing, and unusual ice as a summer lunch
opener served in a hollowed-out tomato. Or, drizzle with a little
buttermilk for a very interesting summer "soup."
Contributed to the FareShare Gazette by Chupababi; 29 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 44 Calories; trace Fat (3.7% calories from
fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg
Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cucumber Ketchup
Recipe By : Eva Goding, Livermore Falls, ME.
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ripe cucumbers
1 red pepper -- chopped
2 cups sugar
1 teaspoon cinnamon
1 cup chopped onion
4 cups vinegar
1 teaspoon salt
1 teaspoon cloves
1/8 teaspoon pepper
Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft
centers have been removed. Add onion, pepper and sufficient water to
prevent sticking. Cook slowly, stirring frequently, until tender. Add
remaining ingredients. Cook slowly, stirring frequently, until thick.
Source : "B's Cucumber Pages"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 29 August 2004.
www.fareshare.net
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* Exported from MasterCook *
Cucumber Pickle Spears
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large pickling cucumbers -- (about 1 pound)
cut lengthwise into 6 spears
2 teaspoons salt
3 large dill sprigs
1 garlic clove -- halved
1 cup white vinegar
1 cup water
1/4 cup sugar
Place cucumber spears in a large bowl. Sprinkle with salt, and toss gently
to coat. Cover and chill 2 hours.
Drain cucumber spears in a colander. Rinse under cold water; drain well.
Pack cucumber spears into a wide-mouth 1-quart jar. Add dill and garlic to
jar; set aside.
Combine vinegar, water, and sugar in a small saucepan; bring to a boil,
stirring until sugar dissolves. Pour hot liquid over cucumber spears.
Cover jar with metal lid and screw on band. Cool completely.
Cover and marinate in refrigerator 5 days before serving.
Serving Size: 1 spear
Source : "Cooking Light, June 1997, p.152"
Copyright : "© Cooking Light"
Yield : "24 Spears"
NOTES : The longer these pickles marinate, the stronger their flavor
becomes. Pickles will last up to 6 weeks in the refrigerator.
Contributed to the FareShare Gazette by Chupababi; 16 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 13 Calories; trace Fat (2.0% calories from
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 179mg
Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.
* Exported from MasterCook *
Cucumber Raita
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cucumbers -- peeled and finely
chopped
1 cup plain yogurt
1 teaspoon ground cumin
1/2 teaspoon grated fresh ginger
Salt and pepper
Paprika
Combine cucumbers with yogurt in a bowl. Fry cumin in a dry pan for 1
minute until fragrant, then add to yogurt mixture with the ginger. Season
with salt and pepper. Place in a bowl and dust with paprika. Serve chilled.
Can be refrigerated up to 2 days.
Serves 2-4.
Source : "Susan Hooper for B's Cucumber Pages"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 22 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 3g Fat (33.0% calories from
fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 43mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk;
1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cucumber Raita (Sunetra)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cucumber -- peeled and grated
1 1/2 cup plain yogurt
1/2 cup water
1/4 cup fresh coriander leaves -- chopped
1/2 teaspoon roasted cumin seeds
1/2 teaspoon salt
1/4 teaspoon cumin/coriander powder
1/4 teaspoon chili pepper
Add cucumber to yogurt and water. Roll cumin seeds to a powder and add. Add
coriander and spices.
Source : "Jacqueline Clement via Veggies Unite!"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 22 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 133 Calories; 6g Fat (40.7% calories from
fat); 7g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 624mg
Sodium. Exchanges: 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Cucumber, Yogurt and Spearmint Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups nonfat yogurt
2 cucumbers
1 garlic clove -- minced (1 to 2
cloves)
[1 or 2 teaspoons minced]
Salt
Freshly ground black pepper
1/3 cup chopped fresh mint -- (preferably
spearmint)
1/3 cup chopped flat-leaf parsley
1/2 teaspoon sugar -- (optional)
2 teaspoon extra-virgin olive oil
Pita bread
Drain the yogurt in a yogurt funnel or cheesecloth-lined colander for 1
hour.
Peel the cucumbers, cut each one in half lengthwise; use a melon baller or
spoon to scoop out the seeds. Cut the cucumbers in 1/4-inch dice. Mash the
garlic and salt to a paste in a mixing bowl.
Stir the drained yogurt into the garlic paste. Add the cucumbers, pepper,
mint, parsley and sugar; toss to mix. Correct the seasoning, adding salt
and pepper to taste. Just before serving, drizzle the salad with olive oil.
Tear off pieces of pita bread and use them to scoop up the salad.
147 Calories per serving, 10 G Protein, 5 G Fat, 16 G Carbohydrate, 107 MG
Sodium, 12 MG Cholesterol.
Serves 4 to 6
The mint of choice is spearmint, but any fresh mint will work.
Source : "B's Cucumber Pages"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 30 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 109 Calories; 3g Fat (21.6% calories from
fat); 8g Protein; 14g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 92mg
Sodium. Exchanges: 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Cucumbers In Cream Sauce
Recipe By : Ronneburg Restaurant in the Amana Colonies in Iowa
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium cucumbers -- peeled and thinly
sliced
1 medium onion -- sliced
2 teaspoons salt
1/2 cup heavy cream
2 tablespoons vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
In a large bowl, combine cucumbers, onion, and salt. Let stand at room
temperature about 1 hour. Drain well.
Combine cream, vinegar, salt and pepper; add to cucumber/onion mixture and
stir.
Chill several hours before serving.
Source : "Sharon Raghavachary for B's Cucumber Pages"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 30 August 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 77 Calories; 6g Fat (63.2% calories from
fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 609mg
Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other
Carbohydrates.
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