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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 - - - - - - - - - - - - - - - - - - - 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.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.