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FareShare Gazette Recipes -- September 2004 - S's
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* Exported from MasterCook *
Sand Art Brownies
Recipe By : Christmas-Cookies.com
Serving Size : 15 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5/8 cup all purpose flour
3/4 teaspoon salt
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts
Mix the first flour and salt together and put into the bottom of a quart
jar. Layer the rest of the ingredients in the order they are given.
Attach a tag with the following directions to the jar:
1) Preheat oven to 350 F. Grease a 9x9-inch pan.
2) Pour contents of jar in a large bowl and mix well.
3) Stir in 1 tsp vanilla, 2/3 cup of oil, and 3 eggs. Beat until just
combined.
4) Pour batter into pan and bake for 25-30 minutes.
Christmas-Cookies.com
Contributed to the FareShare Gazette by Nancy in response to a request;
28 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 105 Calories; 5g Fat (38.1% calories from
fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 110mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Santa Fe Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef roast -- (approximately)
cubed
2 onions -- sliced thin
1 can tomatoes with jalapeno peppers -- cut up and
reserve liquid
1 can pinto beans -- rinsed and drained
8 ounces chopped green chilies -- (2 4-oz. cans)
1 can condensed beef broth
2 tablespoons oil
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon minced garlic
1 bell pepper -- chopped
1 cup water
salt and pepper -- to taste
1 cup shredded Monterey Jack cheese
In a 4 quart Dutch oven place the oil. Heat over medium high heat. When hot
add beef cubes, onions, garlic and bell peppers; cook until meat is browned
on all sides and peppers and onions are to the crisp-tender stage. Add
remaining ingredients except cheese. Bring to a boil, reduce to simmer and
cook, covered, 1 1/2 hours or until meat is tender.
Serve in bowls with some shredded cheese sprinkled on tip.
Serves 4-6
Contributed to the FareShare Gazette by Patty; 17 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 723 Calories; 46g Fat (58.0% calories from
fat); 48g Protein; 27g Carbohydrate; 9g Dietary Fiber; 148mg Cholesterol; 222mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 5 1/2 Fat; 0
Other Carbohydrates.
* Exported from MasterCook *
Sautéed Kale and Almonds - Vegan 4 pts
Recipe By : Vegetarian Times, July-August 2004, p10
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch kale -- (about 1 pound)
well-rinsed
1/2 tablespoon sesame oil
1/2 tablespoon olive oil
1/2 cup toasted slivered almonds
Sea salt to taste
1. Trim tough ends off kale leaves, and stack leaves on top of each other.
Slice stack crosswise into 1/2-inch-thick strips. Set aside, without drying
leaves.
2. Heat both oils in a 12-inch skillet over medium-high heat for about 1
minute. Add kale to skillet, cover for 30 seconds so kale wilts slightly,
and uncover to saute for about 3 minutes, or until leaves turn dark green
and just tender. Remove from heat, sprinkle with almonds and salt; serve.
Serves 4.
S(Formatted by Chupa Babi): "092004"
NOTES : VT reader Jessica Mazius of West Bloomfield, Michigan, experiments
with recipes, often using the produce that her local CSA in Yale, Michigan,
delivers to her home. This kale recipe is a family favorite. If you can
find it, try the kale variety known as "dinosaur" kale, which has a darker
color and broader leaves than the more common variety.
Contributed to the FareShare Gazette by Chupababi; 23 September 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 145 Calories; 13g Fat (73.9% calories from
fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Scottish Shortbread Mix
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon salt
In a medium bowl, combine all the ingredients, blending well. Store in an
airtight container.
Attach this to the Jar
Scottish Shortbread
Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix
Preheat the oven to 300 degrees F. Knead the butter into the shortbread mix
and press the mixture firmly into an 8-inch pie plate, or shortbread mold.
Bake for 1 hour. The shortbread should be pale in color, not browned. Cut
into wedges while still warm.
NOTES : This older recipe never fails to bring a smile.
Contributed to the FareShare Gazette by Dee in response to a request;
25 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 65 Calories; trace Fat (1.7% calories from
fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 34mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Other Carbohydrates.
* Exported from MasterCook *
Slow Cooker Mediterranean Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium butternut squash -- peeled and
cut into 2-inch pieces
1 medium bell pepper -- cut into 1-inch
pieces
4 boneless skinless chicken breast halves -- each
cut into 3 pieces -- (1 1/4 pounds)
1 can stewed tomatoes -- (14 1/2 ounces)
undrained
1/2 cup salsa
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous -- or rice
1. Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker.
Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in
slow cooker.
2. Cover and cook on low heat setting about 7 hours or until squash is
tender and juice of chicken is no longer pink when centers of thickest
pieces are cut. During last 10 minutes of cook time, cook couscous as
directed on package.
3. Remove chicken and vegetables from slow cooker with slotted spoon.
Serve over couscous.
Stir sauce in slow cooker; spoon over chicken mixture.
Serves 4.
Times - Total: 7 hr 15 min; Prep: 15 min; Cook: 7 hr.
(Total time will vary with appliance and setting.)
Source : "BettyCrocker Website"
S(Mc Formatting by): "Bobbie"
Copyright : "BettyCrocker.com Copyright © 2001 General Mills, Inc."
Serving Ideas : Serve With Artichoke-Asparagus Salad and Poached Raspberry Pears
NOTES : Squash and canned stewed tomatoes add a succulent quality to this
chicken dish.
Special Touch: Sprinkle with cashews or peanuts for a little crunch.
Bobbie's Note: This was a wonderful slow cooker dish. I served it with
couscous. I found it a bit bland but we used salt and pepper at the table
which made a huge difference.
Contributed to the FareShare Gazette by Bobbie; 19 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 384 Calories; 2g Fat (4.7% calories from
fat); 33g Protein; 65g Carbohydrate; 9g Dietary Fiber; 68mg Cholesterol; 253mg
Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
0 Fat.
* Exported from MasterCook *
Snickerdoodle Mix
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 cups sugar
In a large bowl, combine the ingredients with a whisk. Store the mix in an
airtight container.
Attach this to the Jar
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric mixer,
cream the butter until light; add the eggs and beat on low speed until the
mixture is smooth. Add the Snickerdoodle Mix and continue to beat on low
speed until the dough begins to form. Combine the sugar and cinnamon in a
small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-
sugar blend. Arrange on ungreased baking sheets 2 inches apart and bake for
16 to 19 minutes or until light tan. Transfer to wire racks to cool.
NOTES : Snickerdoodles are soft sugar cookies dusted with cinnamon and
sugar.
Contributed to the FareShare Gazette by Dee in response to a request;
26 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 20 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 30mg
Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Southern Cucumber Marmalade
Recipe By :Old Mobile Magazine
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups finely-chopped cucumbers
4 cups granulated sugar
1/2 cup lime juice
[or lemon but lime's better]
2 tablespoons grated lime peel
if necessary lemon will serve]
1/2 bottle liquid fruit pectin
Whatever coloring you fancy:
beet juice, blueberry juice, etc.
In big saucepan combine cucumbers, sugar, juice and peel. Mix well; add
coloring, boil one minute over high heat, stirring constantly. Remove from
stove, stir in pectin. Skim off foam, stir and skim 5 minutes to cool a
bit. Ladle quickly into jelly glasses and cover with 1/8 inch hot paraffin.
Source : "Jason Bailes"
S(Formatted by Chupa): "~"
Yield : "5 jelly glasses"
NOTES : Every household in old Mobile had a few recipes which were handed
down with admonitions not to give everybody the directions. If one wished
to have a good idea of the exact ingredients and the true cooking method
for some dish, one had to talk to three ladies of the same family on the
same day, before they could decide how to edit the recipe before passing it
on. Here's a delicious marmalade nobody could ever quite figure out. The
lady who made it, unmarried, childless, on her deathbed wrote it out for
her faithful grocery delivery boy who not only brought her groceries but
mailed letters, picked up the newspapers, all that. This mystery marmalade
is equally good on hot biscuits, muffins and pones, even on top of frozen
buttermilk as dessert.
Contributed to the FareShare Gazette by Chupababi; 1 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Spiced Cranberry Cider Mix
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried cranberries
12 cinnamon sticks
1/2 teaspoon crushed whole cloves
2 tablespoons whole allspice
In a small bowl, stir the cranberries and spices together. Store in an
airtight container.
Attach this to the Jar:
Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water and Spiced Cranberry Cider
Mix. Heat through but do not boil. Add most of the orange slices. Serve
warm, garnished with the remaining orange slices.
Contributed to the FareShare Gazette by Dee in response to a request;
27 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 36 Calories; trace Fat (7.8% calories from
fat); 1g Protein; 11g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat.
* Exported from MasterCook *
Spicy Bing Cherry Chutney
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon ground coriander
1/8 teaspoon cardamom
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
1/8 teaspoon salt
1/4 cup sugar
1 cup orange juice
1/2 pound dried Bing cherries
1 teaspoon fresh ginger -- grated
1/4 cup raisins -- or currants
1 hot chile
1 teaspoon rice wine vinegar
1/2 teaspoon cumin
Combine the spices in a bowl.
In a saucepan dissolve the sugar into the orange juice and cook for 5
minutes over a low flame. Add the cherries, ginger and spices and cook for
another 8-10 minutes. Remove from the heat and add the raisins, currants,
chile and vinegar. Mix well.
After cooling, store in an airtight container.
Source : "GourmetStore.com"
S(Formatted by Chupa): "~"
NOTES : This chutney will last in the refrigerator for 10 days. This
chutney is wonderful when spread on top of chicken before baking; or as a
condiment for rice and lentils.
Contributed to the FareShare Gazette by Chupababi; 18 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Spicy Pumpkin Dip
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups canned pumpkin puree
1 1/2 cups canned chick peas -- drained and rinsed
3 tablespoons tahini
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper
In a food processor, process pumpkin and chickpeas until fairly smooth.
Add remaining ingredients to food processor and process until smooth.
Season to taste.
Serve with pita chips.
Contributed to the FareShare Gazette by Jennie; 29 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Sweet and Sour Cucumber Salad
Recipe By : Frog Commissary Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium cucumbers -- halved lengthwise
and sliced thin
1/4 cup white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped roasted peanuts
Halve lengthwise 2 medium cucumbers (peeled or unpeeled )and slice thin.
Combine 1/4 cup white wine vinegar, 1 tablespoon sugar, 1/2 teaspoon salt
and 1/2 teaspoon pepper.
Pour over cukes and let marinate in the refrigerator for several hours.
Sprinkle with chopped roasted peanuts.
Contributed to the FareShare Gazette by Chupababi; 2 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 23 Calories; trace Fat (4.6% calories from
fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 180mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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