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FareShare Gazette Recipes -- February 2005 - C's
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* Exported from MasterCook *
Cajun Shrimp Soup
Recipe By : Mrs. Ollie Jameson, Jefferson, Louisiana
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 celery ribs -- thinly sliced
1 medium onion -- chopped
1 small green pepper -- chopped
2 green onions -- thinly sliced
2 garlic cloves -- minced
59 ounces cream-style corn -- (four 14 3/4-ounce cans)
10 ounces diced tomatoes with mild green chilies -- undrained
[one can]
1 bay leaf
1/8 teaspoon cayenne pepper -- (1/8 to 1/4 teaspoon)
1 dash hot pepper sauce
3 cups cooked small shrimp
1/3 cup minced fresh parsley
Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook
and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add
celery, onion, green pepper, green onions and garlic; cook and stir for 5
minutes. Add corn, tomatoes, bay leaf, peppers and hot pepper sauce; bring
to a boil. Reduce heat; cower and simmer for 30-40 minutes. Stir in shrimp
and parsley; heat through. Remove bay leaf before serving.
Yield : 8-10 servings (2-3/4 quarts).
Source : "Taste of Home's Family Favorite Soups and Slow Cooker Recipes, pg. 10"
S(MC formatted by): "Sammie 2005"
Copyright : "2004 Reiman Media Group, Inc."
Yield : "8 to 10"
NOTES : "My mom used to cut the corn off the cob to make this soup, but I
just use canned cream-style corn, " reports Mrs. Jefferson. "This is a very
good dish to come home to on a chilly day."
Bobbie's Note: I made about 1/3 of this soup but used only 1 can of the
cream-style corn and 1/3 of the other ingredients. I did have to add 1/2
water to keep the corn from sticking to the pan. It was spicy hot but
wonderful! I This made main dish servings for two.
Contributed to the FareShare Gazette by Bobbie; 19 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 52 Calories; 4g Fat (58.3% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
18mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Campbell's(r) Chicken Scampi
Recipe By : Tasty Tuesday Tip of the Week - Campbell's Kitchen
Serving Size : 4 Preparation Time :0:05
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
4 skinless boneless chicken breast halves
10 3/4 ounces Campbell’s(r) Cream of Chicken Soup -- (1 can)
OR 98% Fat Free Cream of Chicken Soup -- (1 can)
1/4 cup water
2 teaspoons lemon juice
2 garlic cloves -- minced
OR 1/2 teaspoon garlic powder
Hot cooked pasta
HEAT butter in skillet. Cook chicken 10 minutes or until browned.
ADD soup, water, lemon juice and garlic. Heat to a boil. Cover and cook
over low heat 5 minutes or until done. Serve with pasta.
Prep. time: 5 minutes. Cooking time: 15 minutes.
Source : "Family Time Daily Recipe"
S(Mc Formatting by): "Bobbie"
Copyright : "Copyright (c) 1999 - 2004 FamilyTime.com, Inc."
T(Cooking Time): "0:15"
Serving Ideas : Tips Serve with steamed broccoli, cauliflower and carrots.
For dessert serve fresh peaches.
NOTES : Take two simple steps tonight for a super supper.
Bobbie's Note: This was a delicious main dish. I cut the recipe in half for
the two of us. I had frozen a half can of cream of chicken soup. We served
it with Asparagus with Ham and Toasted Cheese.
Contributed to the FareShare Gazette by Bobbie; 27 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 183 Calories; 7g Fat (36.6% calories
from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol;
136mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
* Exported from MasterCook *
Caribbean Surprise - Vegan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients (use vegan versions):
15 ounces black beans -- (1 can) drained
15 ounces tomatoes -- (1 can) drained
1 cup frozen corn
1 1/2 cups pineapple chunks -- canned or fresh
[more or less]
1/2 teaspoon ginger
1 teaspoon curry powder -- (1 to 2)
to your taste]
Save some of the drained tomato or pineapple juice in case it gets too
thick during heating. Heat it all up in a saucepan and serve over rice or
pasta. You can also add chopped peppers, water chestnuts, whatever.
Source : "D. Nichols for VegWeb.com"
S(Formatted by Chupa): "."
Contributed to the FareShare Gazette by Chupa in response to a request;
24 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 211 Calories; 1g Fat (4.6% calories
from fat); 13g Protein; 40g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;
8mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
0 Fat.
* Exported from MasterCook *
Chai Cheese Cake (Low-Fat)
Recipe By : Stash Tea and modified by Art Guyer
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Stash Tea Chai Spice tea bags
1/2 cup water
8 ounces non-fat cream cheese -- softened
8 ounces low-fat cream cheese -- softened
2 ounces egg substitute
1/2 cup Splenda
1 9 inch reduced-fat graham cracker pie crust
Place the six Chai Spice tea bags in a cup with 1/2 cup boiling water. Let
steep for 10 minutes.
In a large bowl, combine the concentrate of Chai tea, cream cheese and
sweetener. Blend well with an electric mixer. Add egg and mix again until
blended smooth.
Pour mix into pie crust and bake at 350 degrees F. for 40 minutes.
Cool in refrigerator approximately 3 hours or overnight.
Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 26 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 15 Calories; 1g Fat (63.3% calories
from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; trace
Cholesterol; 19mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.
* Exported from MasterCook *
Chef Jerry's Black Bean Cakes Recipe
Recipe By : Chef Jerry Clare, Belmont Inn, Camden, Maine.
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried black beans
2 tablespoons olive oil
1 carrot -- peeled and
coarsely chopped
1 small onion -- chopped
2 garlic cloves -- minced
1 bay leaf
2 tablespoons balsamic vinegar
3 1/2 cups chicken stock
1 cup dried bread crumbs
1/2 red bell pepper -- seeded, deribbed
and finely chopped
2 green onions -- white part
and 2 inches of green tops -- finely chopped
1 tablespoon minced fresh parsley
Salt and freshly ground black pepper to taste
Rinse the beans in a colander under cold running water, picking them over
to discard any broken beans or pebbles. Place the beans in a large
saucepan; cover and bring the water to a boil over high heat. Boil for 1
minute, then remove from heat and let sit for 1 hour.
Heat the olive oil in a medium, heavy saucepan over medium heat. Add the
carrot, onion and garlic; saute over low heat, stirring often, for 3 to 5
minutes or until the onion is translucent. Drain the beans and add them to
the pan along with the bay leaf, stirring to coat. Add the vinegar and
stock; bring to a boil over medium heat. Reduce heat to low and simmer the
beans uncovered until tender, about 50 minutes to 1 hour. Do not let liquid
evaporate; add more stock if necessary.
Remove and discard the bay leaf.
Puree 1/2 cup of the cooked beans in a blender or food processor and stir
the puree into the beans in the pot. Let cool.
Combine the beans with the bread crumbs, red pepper, green onions and
parsley; if the mixture is too loose to form patties, add more bread
crumbs. Season with salt and pepper; form the beans into patties. (Can be
made ahead to this point. Cover tightly and refrigerate until ready to fry,
up to two days.)
Dredge the black bean cakes lightly in flour. Heat the oil in a medium
saute pan over medium-high heat; saute the bean cakes until golden brown
and warmed through, about 3 minutes on each side. Serve hot or transfer to
a 300-degree F. preheated oven and keep warm until served.
Source : "Homecooking.com"
S(Formatted by Chupa): "."
Recipe By: Chef Jerry Clare, Belmont Inn, Camden, Maine. Great Chefs
of the East by Ellen Brown (Great Chefs Publishing).
Contributed to the FareShare Gazette by Chupa; 25 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 273 Calories; 8g Fat (25.8% calories
from fat); 12g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;
1891mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 1 1/2 Fat.
* Exported from MasterCook *
Cherry Cream Cheese Jell-O
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cherry Jell-O
1 cup boiling water
8 ounces cold Coca-a-Cola
8 ounces cream cheese -- cubed
1 cup dark cherries -- canned type,
pitted and well drained
1/2 cup nuts
Dissolve Jell-O in boiling water, stirring until completely dissolved. When
cooled to room temperature, add coke, cream cheese, cherries and nuts.
Lightly spray a 6-cup mold with non-stick spray, (very, very lightly).
Chill until set or until ready to serve.
Unmold onto a pretty glass plate to serve.
Contributed to the FareShare Gazette by Patty; 2 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 102 Calories; 10g Fat (84.2% calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol;
57mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat.
* Exported from MasterCook *
Chicken and Eggplant Parmesan by Art
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup olive oil -- divided
3 eggs -- beaten
or egg substitute equivalent
2 cups flour -- seasoned to taste
3 cups dry Italian bread crumbs
1 large eggplant -- peeled and
sliced into 1/2-inch rounds
2 pounds skinless, boneless chicken breasts*
8 ounces parmesan cheese -- grated and divided
2 cans seasoned diced tomatoes -- (small cans)
Salt and pepper to taste
*cut in half lengthwise and pounded to 1/2-inch thick.
Preheat oven to 350F.
Place eggs in a large, flat bowl. Place half of bread crumbs in another
large flat bowl; place half of seasoned flour into a third bowl. Heat about
half of the oil in a large heavy pan.
Dip eggplant slices first into egg mixture, then flour, then eggs again,
then bread crumbs, coating well. Fry in batches in hot oil, turning to
brown evenly, then transfer to a paper towel-lined dish to drain. Sprinkle
with salt and pepper.
Add the remaining oil to the pan and bring to temperature. Add the
remainder of the flour and the breadcrumbs to their respective bowls.
Repeat the breading process for the chicken, and saute lightly, browning
but not over cooking. Slice chicken into 1/2-inch pieces and place on paper
towels. Sprinkle with salt and pepper.
Lightly grease a large, deep baking dish. Arrange the eggplant in a single
layer, cutting pieces to fit if necessary. Scatter half of the cheese on
top of the eggplant. Place the chicken on top of the eggplant and cheese in
an even layer. Top with the diced tomatoes and their juice.
Bake in the preheated oven for 30 minutes. Remove the casserole and scatter
the remainder of the cheese on top; continue baking for another 10 minutes.
Remove and let stand for about 5 minutes. Serve hot.
Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 15 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 521 Calories; 38g Fat (64.7% calories
from fat); 18g Protein; 29g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol;
551mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable;
6 Fat.
* Exported from MasterCook *
Chicken Dijonnaise (Low Carb)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless chicken breast halves -- flattened
to even thickness
3 tablespoons butter
1/4 cup chopped onion
1/2 cup dry white wine
2 tablespoons Dijon mustard
1 1/2 cups whipping cream
1 pinch dried rosemary -- crushed
1 pinch thyme -- crushed
1 pinch dried tarragon -- crushed
Salt and pepper to taste
Saute chicken in 2 tablespoons butter until cooked on both sides. Remove
from pan and keep warm.
Melt remaining butter in skillet. Add onion and cook until tender. Add wine
and mustard and simmer until mixture is reduced by half.
Strain, then add rosemary, thyme and tarragon. Pour over chicken breasts.
4 carbs per serving
Contributed to the FareShare Gazette by Pat; 22 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 827 Calories; 84g Fat (93.6% calories
from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 291mg Cholesterol;
434mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Non-Fat Milk; 16 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Apricot Sponge
Recipe By : Best Ever Chocolate Cakes & Slices
Serving Size : 16 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
2/3 cup caster sugar -- (150 mL)
[very fine granulated sugar]
2/3 cup all-purpose flour -- (150 mL)
2 tablespoons cocoa powder -- (40 mL/8 teaspoons)
3 1/2 ounces melted butter -- (100 g)
*Filling*
7 ounces dried apricots -- (200 g)
1 2/3 cups coconut cream -- (400 mL)
[see note]
*Topping*
1/2 cup cream -- whipped (125 mL)
1 tablespoon flaked almonds, toasted -- (20 mL/4 teaspoons)
Preparation time: 30 minutes. Cooking time: 20 minutes.
Makes 1 double sponge.
Note - coconut cream is sold in cans in North America. Available in many
supermarkets and all Asian grocery stores. Can be called either coconut
milk or coconut cream.
Preheat oven to 180C (350F). Brush two shallow 20 cm (8-inch) round cake
tins with melted butter or oil; line base and sides with paper; grease
paper.
Beat eggs with electric beaters in a small mixer bowl until thick and pale.
Add sugar gradually, beating constantly until mixture is pale yellow and
all sugar is dissolved. Transfer to a large mixing bowl.
Sift dry ingredients three times onto greaseproof paper.
Using a metal spoon, quickly and lightly fold butter and dry ingredients
into the egg/sugar mixture.
Spread mixture evenly into prepared tins. Bake for 20 minutes or until
sponge shrinks from side of tins. Stand sponge in tins for 5 minutes before
turning onto wire rack to cool.
*Filling*
Combine apricots and coconut cream in a medium pan. Simmer over low heat
until apricots have absorbed the coconut cream and are plump; stir
occasionally. Remove from heat.
Place apricot mixture in processor bowl. Using the pulse action, process
until smooth. Allow mixture to cool.
Sandwich sponges together with the filling.
Spread the whipped cream evenly over the top and sprinkle with toasted,
flaked almonds.
From Best Ever Chocolate Cakes & Slices; Murdoch Books; 1992.
ISBN 0-86411-252-1
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 14 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 212 Calories; 17g Fat (68.2% calories
from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol;
70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat.
* Exported from MasterCook *
Chuck's Black Bean Pizza - Vegan
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 ounces black beans -- (1 can)
1 medium onion -- diced
1/2 red and yellow bell pepper -- cut bite-size
1 7 ounces whole kernel corn -- (1 can)
1/4 teaspoon cumin
2 garlic cloves -- minced
1 teaspoon basil
1/2 teaspoon salt
1 teaspoon cilantro
10 ounces RO*TEL diced tomatoes & green chilies -- (1 can)
drained
1. Reserve 2 tablespoons black beans, mash the rest
2. Blend the various spices into the mashed black beans
3. Spread the mashed black beans on the pizza shell of your choice
4. Scatter the remaining topping ingredients over the black beans,
including the two reserved tablespoons black beans
5. Place in the oven for 15 to 20 minutes or recommended time for shell.
Source : "Charles Fry for vegweb.com"
S(Formatted by Chupa): "."
Start to Finish Time: "0:35"
Contributed to the FareShare Gazette by Chupa; 26 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 316 Calories; 1g Fat (3.7% calories
from fat); 20g Protein; 58g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;
183mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable;
0 Fat.
* Exported from MasterCook *
Chuck's Caribbean Black Beans from Moosewood
Recipe By : The Moosewood Cooks At Home book
Serving Size : 10 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 chopped onions
3 garlic cloves -- chopped fine
2 tablespoons olive oil
1 tablespoon fresh grated ginger root
1 teaspoon fresh thyme
or 1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
4 1/2 cups drained cooked black beans -- (three 16-oz cans)
3/4 cup orange juice
Salt and black pepper to taste
Saute the onions and garlic until barely soft. Add the spices and saute
until very soft. Stir in the beans and orange juice and saute for about 15
minutes, stirring occasionally to prevent burning. Mash a few of the beans
with a fork or that back of a spoon. Add salt and pepper to taste.
NOTE : They are a little dry on their own. The book recommends serving them
with Mango Salsa. This is good but more work. They could probably be served
with regular, store-bought salsa and/or sour cream and/or guacamole.
Source : "Chuck Narad for PepperFool.com"
S(Formatted by Chupa Babi): "."
Contributed to the FareShare Gazette by Chupa; 27 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 40 Calories; 3g Fat (60.2% calories
from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 1/2 Fat.
* Exported from MasterCook *
Cinnamon Bread Pudding
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Pepperidge Farm Cinnamon Swirl Bread -- cubed
1/2 cup raisins
4 eggs -- beaten
2 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
Sweetened whipped cream -- optional
Place bread in greased 2-quart shallow baking dish. Sprinkle raisins over
bread. Mix eggs, milk, sugar and vanilla. Pour over bread.
Bake at 350F for 40 minutes or until knife inserted near center comes out
clean.
Serve warm with whipped cream. If desired, garnish with cinnamon slick,
mint leaf and confectioners' sugar.
Makes 6 servings.
Prep time: 15 minutes. Cook time: 40 minutes.
Source : "Pepperidge Farm Easy Meals For Busy Days"
Copyright : "Copyright 1995 Campbell Soup Company ISBN: 0-696-205552-1"
NOTES : This can be prepared the day before. Simply cover and refrigerate
up to 24 hours before baking.
Contributed to the FareShare Gazette by Suzie; 8 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 209 Calories; 6g Fat (27.0% calories
from fat); 7g Protein; 32g Carbohydrate; trace Dietary Fiber; 138mg
Cholesterol; 88mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat
Milk; 1 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Cocoa Black Bean Soup - Vegan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans
10 cups water
1 teaspoon salt
1 large bell pepper -- cored & halved
2/3 cup peanut oil -- or salad oil
1 large yellow onion -- sliced
4 cloves garlic -- minced
1 small hot green pepper -- halved & seeded
3 teaspoons salt -- or to taste
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoon plain cocoa powder
1 bay leaf
1/4 teaspoon whole cumin seed
1 teaspoon sugar
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons olive oil
Rinse the black beans and soak overnight in the 10 cups of water, along
with 1 teaspoon salt and the green bell pepper.
In a large, heavy-bottomed 6-quart soup pot, bring the beans, soaking water
and pepper to a boil. Simmer until tender, about 45 minutes.
Remove the green pepper pieces and discard.
Heat the peanut oil in a deep frying pan or heavy saucepan. Saute the
onion, garlic and green hot pepper until soft.
Remove 2 1/2 cups of the bean broth from the pot and add it to the frying
pan. Simmer this mixture for l0 minutes.
Strain the onions, garlic and hot pepper from the broth and discard them.
Add the seasoned broth to the soup pot. Add salt, pepper, cocoa, bay leaf,
cumin and sugar. Bring to a boil and simmer, covered, for about 1 1/2
hours or, until the soup thickens.
You may have to add more water if too much of the liquid cooks away.
Before serving, add the vinegar and olive oil. Mix well.
Source : "Sharri for cdkitchen.com"
S(Formatted by Chupa Babi): "."
Contributed to the FareShare Gazette by Chupa; 28 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 404 Calories; 23g Fat (50.2% calories
from fat); 13g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;
1079mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
4 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Coconut Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 pieces boneless and skinless chicken breast -- cut
into 1-inch x 3-inch pieces
1/2 cup all-purpose flour
2 eggs
3 cups shredded coconut
PEACH SALSA
1 firm peach -- peeled and diced
1 small apple -- peeled and diced
1/2 cup grated carrot
1 teaspoon minced fresh ginger
1 garlic clove -- minced
2 tablespoons serrano pepper --chopped fine
2 tablespoons vinegar
2 tablespoons light brown sugar
2 tablespoons cilantro
1 tablespoon lime juice
FOR COCONUT CHICKEN: Dredge chicken pieces in flour, then in eggs, then
roll through shredded coconut, covering well. Deep fry at about 375F,
until they are brown. Serve with peach salsa.
FOR PEACH SALSA: In a small bowl, combine peach, apple, carrot, ginger,
garlic, vinegar, brown sugar, cilantro and lime juice. Cover; chill at
least 1 hour to blend flavors. Serve with coconut chicken.
Contributed to the FareShare Gazette Recipe Challenge by Jennie;
28 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 139 Calories; 3g Fat (16.2% calories
from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol;
37mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 0 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cooking Black Beans
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)
Concerning black beans ... soak them overnight after cleaning them
out. Rinse the beans till the water runs clean. Put the beans in a big
pot and cover with a lot of water. I use beef stock, although you can also
use vegetable stock. Add any flavors you wish, spicy peppers, not so
spicy. Spike is an all around great flavor enhancer. Bring to a boil
and reduce heat. They take 4-6 hours and most often need more water.
Contributed to the FareShare Gazette by Chupa in response to a request;
24 February 2005.
www.fareshare.net
There is no secret to cooking black beans. You have to watch them.
Depending on how old they are, where they were grown, how long they
were dried they will take a different amount of time to cook.
You have to just keep looking at the beans until they are ready. I have
found that after 2 hours I start looking every 15-20 minutes. Take one
bean out and put it under some cold water, put in your mouth and eat it.
If its real hard it will probably be 1 hour or longer. If it's almost
ready give it the salt and come back in 1/2 hour. (Salt should always be
added about 1/2 hour before you end cooking NO SOONER.) That is the only
way to cook dried beans. You can't throw them on the stove and forget
them.
Contributed to the FareShare Gazette by Gonzo in response to a request;
20 February 2005.
www.fareshare.net
Are you soaking the beans overnight and changing the water before cooking?
I cover the beans, two inches above the beans, with water. No salt (makes
them tough). Bring to a rolling boil. Cover. Turn off the heat. Let sit
overnight.
Empty beans in colander. Rinse well. Load the pot again (beans covered
with two inches excess). This is when you toss in the onions, garlic,
carrots, etc. Cook. Length of time depends on size of pot and beans.
Contributed to the FareShare Gazette by Chupa in response to a request;
20 February 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cranberry Nut Salad
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces raspberry jell-O
2 cups boiling water
1 cup pineapple juice
16 ounces whole-berry cranberry sauce
1 cup diced apples
or drained crushed pineapple
1 cup diced celery
2/3 cup chopped pecans
Dissolve gelatin in water then melt cranberry sauce in hot mixture; I use a
potato masher to blend together. Add pineapple juice. Chill until
thickened, about 1 hour. Stir in remaining ingredients. Chill until firm in
a pretty glass bowl.
Contributed to the FareShare Gazette by Patty; 1 February 2005.
www.fareshare.net
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* Exported from MasterCook *
Cream of Celery Soup Recipe
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 stalks celery
1 cup water
14 ounces chicken broth
1 dash salt
1 dash white pepper
1/2 cup half-and-half
1/8 teaspoon nutmeg
Start the water and chicken broth boiling in a saucepan. Cut the celery
into 1-inch pieces and put them into the water. Cook around 15 minutes or
until tender.
Put half the mixture into a blender and cover, but leave the hole out of
the center of the top since the mixture is hot. If you're nervous about
your blender spraying, use a Tupperware top just gently resting over the
hole to minimize splatters. Blend at very low speed until relatively
smooth. There will still be some chunks. Remove first half into a bowl and
blend the second half of the broth.
Put all blended material back into a saucepan and add in salt, white
pepper, half-and-half and nutmeg. Heat until warm. Serve.
Servings : 4
Carbs per serving: .8g
Contributed to the FareShare Gazette by Pat in response to a request;
18 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 23 Calories; 1g Fat (25.4% calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
419mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
* Exported from MasterCook *
Creamy Rhubarb Dessert
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cold butter
1 1/2 cups all-purpose flour
1/2 cup chopped pecans
RHUBARB LAYER:
4 cups rhubarb -- sliced
1/2 cup sugar
2 tablespoons flour
CHEESECAKE LAYER:
16 ounces cream cheese -- softened
1/2 cup sugar
1 teaspoon vanilla
3 eggs
TOPPING:
12 ounces sour cream
3 tablespoons sugar
1 teaspoon vanilla
Additional chopped pecans -- optional
In a bowl, cut butter into flour until mixture resembles coarse crumbs;
stir in pecans. Press into an ungreased 13 x 9-inch baking pan.
Bake at 350F. for 15 minutes.
Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15
minutes.
Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until
fluffy. Add eggs, one at a time, beating well after each addition. Pour
over hot rhubarb layer. Bake for 30 minutes.
Combine sour cream, sugar and vanilla; spread over hot cheesecake. Cool on
a rack for 1 hour. Refrigerate overnight.
Garnish with additional pecans, if desired.
14-16 servings
Source : "Internet"
S(MC Formatted by Dee): ""
Contributed to the FareShare Gazette by Dee in response to a request;
17 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 393 Calories; 27g Fat (60.8% calories
from fat); 7g Protein; 33g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol;
189mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 5 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Curried Pork (Hallie's)
Recipe By : Hallie
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- roughly chopped
4 medium mushrooms -- sliced
1 pork tenderloin -- sliced
into 1/4-inch medallions
1 tablespoon whole cumin seeds
3 garlic cloves -- minced
3 jalapeno peppers -- finely chopped
28 ounces chopped tomatoes -- (796mL)
[1 can]
1 teaspoon kosher salt
2 tablespoons Worcestershire sauce
1/2 cup shredded coconut
1 tablespoon turmeric
Using a large heavy-bottomed frying pan saute the onions in a little oil
just until they start to soften then add the mushrooms and continue to
saute until they have lost their raw look.
Add the pork; cook until just starting to brown.
Stir in the rest of the ingredients. Adjust the seasonings to taste and
cook, stirring frequently, until the liquid from the tomatoes has been
reduced and you have a slightly thickened sauce.
Serve hot, over steamed rice.
Contributed to the FareShare Gazette by Hallie; 19 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 139 Calories; 3g Fat (17.7% calories
from fat); 15g Protein; 15g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol;
591mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable;
0 Fat; 0 Other Carbohydrates.
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