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FareShare Gazette Recipes -- August 2004 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Matzah, Spinach And Meat Pie
Mexican Fried Shrimp

Mexican Pina Colada Cake

Mexican Potpies with Turkey or Chicken

Mostaccioli

Mr. Food's Artichoke Chicken

Mr. Food's Parsley Salad

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                      * Exported from MasterCook *

    Matzah, Spinach And Meat Pie (Turkish Mina De Espinaca Con Carne)

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     matzot
  1              pound  fresh spinach
  1             medium  onion -- chopped
  6        tablespoons  vegetable oil
  1              pound  chopped beef
  2        tablespoons  pignolias -- (pine nuts) optional
  1           teaspoon  salt -- or to taste
  1              pinch  allspice
  1                cup  mashed potatoes
  3                     eggs

Matzah, Spinach And Meat Pie (Turkish Mina De Espinaca Con Carne)

Soak the unbroken matzot in cold water until soft (about 2 minutes). Drain
very well on a cloth or paper towel. Squeeze out the water if necessary.
This step is important; otherwise, the mina will be too soggy and not
crunchy.

Wash the spinach, drain thoroughly, and dry. Then chop lightly.

Sauté the onion in 2 tablespoons oil. Add the meat and cook until the meat
is brown. Just before it is done, add the pignolias, if using. Season with
salt and allspice. Degrease.

Cook the spinach briefly, until it just wilts. Drain and mix with the meat
and potatoes.

Beat 2 eggs very well. Pour over the spinach-meat mixture and mix well.

Preheat oven to 400 degrees F. Grease a pie plate or square baking pan with
2 tablespoons oil.

Cover the bottom of the pan with 2 whole matzot. If they break up, you can
patch them.

Spread the spinach-meat mixture on top. Cover with the remaining 2 matzot.
Brush the top with the remaining 2 tbsp oil. Beat the remaining egg and
spread over all.

Bake 50 minutes, or until top is lightly browned.

Serves 4 - 6

Source : http://www.kosherdelight.com/Pies7.htm

Contributed to the FareShare Gazette by Dee in response to a request;
22 August 2004.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 205 Calories; 17g Fat (71.8% calories from 
fat); 6g Protein; 9g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 525mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.


 
                      * Exported from MasterCook *

                           Mexican Fried Shrimp

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  raw medium sized shrimp -- shelled and deveined
                        Oil -- for frying
     3/4           cup  flour
  1                     egg -- well beaten
     1/2           cup  water
     1/2      teaspoon  salt
     1/4      teaspoon  baking powder
  1           teaspoon  grated onion
                        or finely minced onion

Butterfly your shrimp by just cutting a little deeper when you are
deveining. Leave the tail intact when shelling shrimp. Wash well in cold
water and pat dry with paper towels. Set aside.

In a deep bowl, combine eggs and water. Sift flour, salt and baking powder
into bowl. Add onion. Beat with a wire whisk until batter is smooth and the
only lumps are onion.

Pour about 2 inches of oil in a deep skillet like a chicken fryer or a
sturdy heavy pot. Heat oil to 370 degrees F.

Coat shrimp with flour.  Dip shrimp one at a time into batter, letting
excess batter run back into bowl. Gently slide shrimp into hot oil. Repeat
with more shrimp until pan is full but shrimp are not crowding each other.
Cook on one side until golden brown, with a pair of chop sticks, flip
shrimp over gently and fry until golden on other side. With tongs, gently
remove from skillet one at a time, onto paper towels to drain. Sprinkle
with salt. Repeat these steps until all shrimp are cooked.

Serve with a good cocktail or chili sauce. Fry up some french fries and have
some cole slaw ready. Pig out.

Serves 4 if everyone is polite.

Contributed to the FareShare Gazette by Patty; 21 August 2004.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 102 Calories; 1g Fat (12.0% calories from 
fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 312mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Mexican Pina Colada Cake

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     white cake mix
     1/3           cup  rum -- (light rum)
     1/2           cup  canola oil
  4                     eggs
  1            package  instant coconut cream pudding
  1                cup  flaked coconut
                        Frosting:
  1            package  instant coconut cream pudding
     1/3           cup  light rum
  8             ounces  crushed pineapple with juice -- (1 can)
  8             ounces  Cool Whip -- thawed

Mix all cake ingredients together, adding coconut last. Beat 4 minutes at
medium speed of mixer. Pour into a greased 13x9x2-inch baking dish or pan.

Bake 30 minutes at 350 degrees F. or until toothpick inserted near center
comes out clean. Sit cake on rack and cool completely.

When cake is completely cooled, mix together first 3 ingredients of
frosting mix until well combined. fold in container of cool whip. Spread on
cooled cake. Cover lightly with plastic wrap, not mashing down on top.
Refrigerate at least several hours or overnight before serving.

Serves 10.

Contributed to the FareShare Gazette by Patty; 13 August 2004.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 309 Calories; 17g Fat (53.8% calories from 
fat); 4g Protein; 28g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 260mg 
Sodium.  Exchanges: 1/2 Lean Meat; 3 Fat; 2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                  Mexican Potpies with Turkey or Chicken

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  oil
  1                     onion -- diced
  1 1/2         pounds  ground turkey -- or chicken
  1         tablespoon  chili powder
     3/4      teaspoon  salt
     1/2      teaspoon  pepper
  1                can  chicken broth
  2        tablespoons  flour
  10            ounces  Mexicali corn -- (1 can)
  4 1/2         ounces  green chilies -- (1 can)
  1              large  tomato -- seeded and diced
  1            package  refrigerated corn biscuits -- (1 tube)

Heat 1 tablespoon oil in large non-stick skillet.

Add 1 diced onion and cook until softened but not browned.

Add 1 1/2 pounds ground turkey or chicken, 1 tablespoon chili powder,
3/4 teaspoon salt and 1/2 teaspoon pepper.

Cook 10 minutes, breaking up meat with edge of spoon.

Whisk together 1 can chicken broth with 3 tablespoons flour in a small bowl.

Stir in skillet with a 10-ounce can Mexicali corn and a 4 1/2-ounce can 
green chilies; cook for 5 minutes. Remove from heat.

Add 1 large tomato, seeded and diced to 8 disposable individual tart
pans. Top with 8 refrigerated corn biscuits from tube, slightly rolled
out.

Place on heated baking sheet.

Bake at 350 degrees F. for 16 minutes or until browned and bubbly.

Serves 8.

Contributed to the FareShare Gazette by Patty; 31 August 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 166 Calories; 9g Fat (50.5% calories from 
fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 387mg 
Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                               Mostaccioli

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  hot Italian sausage -- (1 1/2 to 2 pounds)
                        take out of casing and break up
  4               cups  marinara sauce -- (4 to 6 cups)
                        [meatless spaghetti sauce]
  1                     egg -- beaten
  15            ounces  Ricotta cheese -- (15 to 16 ounces)
  8             ounces  Mozzarella cheese -- shredded
     1/2           cup  shredded fresh Romano cheese
  16            ounces  mostaccioli noodles -- cooked and drained

In Dutch oven, brown sausage and drain well. Mix meat, noodles and sauce
together, set aside.

In a bowl, combine egg, ricotta and mozzarella cheeses.

Spray a 13x9x2-inch baking dish or pan with non-stick coating.

Spread half the meat and noodles on bottom of pan, cover with egg and
cheese mixture evenly. Top cheese filling with remaining meat and noodles.
Place on heated cookie sheet so it will catch any spill overs. Bake covered
at 375 degrees F. for 40 minutes or until bubbly. Top with shredded Romano
cheese. Return to oven and bake another 5 minutes to melt cheese.

You can use store bought or homemade sauce. Make sure you use enough so
dish is not dry. With some garlic bread and a nice green salad, you have a
meal everyone likes.

Serves 6 or 8 hearty appetites.

Contributed to the FareShare Gazette by Patty; 22 August 2004.
www.fareshare.net

 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 262 Calories; 17g Fat (58.4% calories from 
fat); 15g Protein; 13g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 684mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                       Mr. Food's Artichoke Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all-purpose flour
     1/4      teaspoon  salt
     1/4      teaspoon  black pepper
  4                     boneless skinless chicken breast halves
                        [1 to 1 1/2 pounds]
                        pounded to 1/4-inch thickness
  4        tablespoons  olive oil
     1/3           cup  soave
                        or other dry white wine
  1            package  sun-dried tomatoes -- reconstituted
                        according to the package instructions
                        and sliced -- (3 ounces)
  1                can  artichoke hearts -- drained and
                        quartered -- (14 ounces)
  1                     lemon -- cut in half

In a shallow dish, combine the flour, salt and pepper; mix well. Dip the
chicken in the flour mixture, coating completely.

Heat the oil in a large skillet over medium-high heat.

Add the chicken and saute for 3 to 4 minutes per side, or until golden. Add
the wine, sun-dried tomatoes, and artichokes. Squeeze the lemon over the
chicken and cook for 2 to 4 minutes, or until the sauce begins to glaze and
no pink remains in the chicken.

Serves 4.

Source : "Mr. Food recipe"

NOTES : I usually serve this over hot cooked rice but for a change
of pace, it's nice to substitute veal or turkey cutlets for the chicken,
and serve it over pasta.

Bobbie's Note: This was a wonderful dish. I served it with brown rice and
broccoli. It reminds me a lot of Wiener Schnitzel.

Contributed to the FareShare Gazette by Bobbie; 23 August 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 321 Calories; 15g Fat (42.6% calories from 
fat); 30g Protein; 16g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 241mg 
Sodium.  Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat.


 
                       * Exported from MasterCook *

                         Mr. Food's Parsley Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  bulger wheat
  2               cups  hot water
  1         tablespoon  olive or vegetable oil
     1/3           cup  lemon juice
  2          teaspoons  dried mint
  1           teaspoon  minced garlic
  1           teaspoon  salt
     1/4      teaspoon  black pepper
  1             medium  sized tomato -- finely chopped
     1/2         small  cucumber -- finely chopped
  6                     scallions -- chopped
  2               cups  coarsely chopped fresh parsley

In a large bowl, combine the bulger wheat and water and allow to stand for
20 to 30 minutes or until the water is completely absorbed.

Add the oil, lemon juice, mint, garlic, salt and pepper; mix until
thoroughly combined.

Add the remaining ingredients and toss until blended. Cover and chill for
at least 1 hour before serving.

Serves 6 to 8.

Source : "Mr. Food TV Show - Airdate 8-25-2004"
S(Mc Formatting by): "Bobbie"
Yield : "6 to 8 servings"

NOTES : Preparation Tip: If chopping 2 cups of fresh parsley sounds
overwhelming to you let it keep you don't let it keep you from making this.
A good way to "chop" it without really chopping is to use kitchen shears to
simply snip the parsley leaves off the stems in small pieces.

Bobbie's Note: This is delicious. I did have to add quite a bit more bulger
and then drain some of the water. I would try about 1 1/2 cups of water for
the bulger next time. More tomato could be used.

Contributed to the FareShare Gazette by Bobbie; 29 August 2004.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 9 Calories; trace Fat (3.3% calories from 
fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 271mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.

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