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FareShare Gazette Recipes -- April 2005 - C's
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* Exported from MasterCook *
Calico Baked Beans
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon -- cut up and browned
1 small onion -- cut up and
cooked with bacon
1/2 pound hamburger -- brown with
bacon and onion
1 cup ketchup
3/4 cup brown sugar
3 tablespoons vinegar
2 tablespoons liquid smoke flavoring
1 can pork and beans -- (large can)
1 can kidney beans
1 can butter beans
1 can white kidney beans
1 can black beans
Combine and bake 30-40 minutes at 350F.
Contributed to the FareShare Gazette by Jennie; 5 April 2005.
www.fareshare.net
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* Exported from MasterCook *
Carrot Coconut Vichyssoise (Kosher)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Carrot Coconut Vichyssoise:
4 cups chicken or vegetable stock
2 medium Idaho or russet potatoes, peeled and diced
16 ounces baby carrots, or 2 cups sliced carrots
1 leek, sliced, white and pale green parts
only
1 shallot, diced
1 dash ground white pepper
2/3 cup coconut milk
1/2 cup soy milk or light cream
Balsamic Garnish:
1/4 cup balsamic vinegar
1 tablespoon dark molasses
Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into
a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes,
until vegetables are very tender.
Season with white pepper. Simmer for 5 minutes longer. Add in the coconut
milk. Remove from heat. Transfer to a blender and purée until smooth. You
can also use an immersion blender right in the pot and purée for a full 3
minutes. Stir in the soymilk or light cream.
Place the soup in the refrigerator and cool for at least 5 hours.
Prepare the garnish: Place the balsamic vinegar and molasses into a small
pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes,
until reduced by half. Place in refrigerator, it will get thicker as it
cools.
To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt
bottle, add a swirl of the balsamic to each bowl.
Makes 6 to 8 servings
Contributed to the FareShare Gazette by Art Guyer 22 April 2005
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 54 Calories; 5g Fat (73.6% calories
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 0
Other Carbohydrates.
* Exported from MasterCook *
Chicken Phyllo Beggars Purses
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless chicken breast halves
16 sheets phyllo dough
4 ounces (1/2 cup or 1 stick butter)
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
Salt and pepper
Cut the chicken breast halves in half across their width and season with
salt and pepper. Melt the butter in a small saucepan and add the parsley
and thyme. Season with a little salt and pepper. Set aside.
Cut the phyllo sheets in half, so you will have 32 (not-quite) squares.
Cover the phyllo with plastic wrap and a damp towel while working so it
does not dry out.
Place one sheet of phyllo on your work surface. Drizzle a little butter
all over the sheet. Drizzle with a little butter, and gently brush the
surface, especially the edges of the phyllo. Note that the entire sheet
does not need to be completely covered with melted butter. Place a second
sheet on top in the opposite direction to make a cross. Drizzle with the
melted butter as before. Place two more sheets in an X pattern on top of
the previous cross pattern and continue with the melted butter. Place a
piece of chicken in the center and brush with a bit of the melted butter.
Loosen the sheets of phyllo with a flat metal spatula or knife. Using
your fingers, carefully lift and gather the phyllo (as if making a pouch)
encasing the chicken in a bundle with a loose flowing frilly top. Pinch
the "gather" together and hold for 5 seconds. This will hold the package
closed. Place each purse on a sheet pan and repeat with the remaining
chicken. Refrigerate until ready to bake. This can be made in advance to
this point.
Note: When placing the chicken on the sheet pans, leave enough space in
between them so that they will become crispy on the sides when baked.
Place the beggar's purses in a preheated 375-degree oven. Bake for about
20 minutes (or until the internal temperature reaches 165 degrees). Do
not overcook.
To serve the chicken, ladle about 1 1/2 to 2 ounces of Lemon Garlic
Cream Sauce on a plate. Place a ring of julienne vegetables on top of
the sauce to form a nest and place the beggar's purse in the center.
Makes 4 to 8 servings, depending if you give one or two purses per
serving.
Lemon Garlic Cream Sauce:
1 whole garlic bulb
2 cups chicken stock
2 cups heavy whipping cream
2 lemons, zested finely, and segmented
Salt and pepper
Peel all of the garlic cloves, leave them whole, and place them in a medium
saucepan with the chicken stock. Place over a medium flame and reduce
until almost all of the liquid is evaporated. Add the cream and lemon zest
and reduce until a quarter of the cream is evaporated. Strain if desired.
Add the lemon segments; season with salt and pepper. This can be made 2
days in advance.
Makes about 2 cups.
Julienne Vegetables:
1 cup baby carrots, or 4 whole carrots, peeled
2 medium zucchini
2 medium yellow squash
Olive oil
Unsalted butter
Salt and pepper
Slice the vegetables lengthwise into thin planks. Stack a few of the planks
on top of each other like a deck of cards and slice them into thin long
strips. Keep the carrots separate from the other vegetables.
Heat a large saute pan or wok over high heat for a minute or so. Add about
2 tablespoons of olive oil. Add a large handful of carrots, 1 tablespoon
butter and season with salt and pepper. Keeping the heat on high, keep the
carrots moving in the pan for about 1 minute. Add a small handful of
zucchini and a small handful of the yellow squash. Saute the veggies on
high heat for another 2 minutes or so, keeping them moving in the pan.
Do not overcook them; they should be a little bit crunchy. Remove to a
serving platter, cover and keep warm.
Note: If making for a large crowd, saute in small batches. Over-crowding
the pan will cause the vegetables to cook longer, cooling down the pan and
possibly making the vegetables too soft.
One reaction: This dish is a visual knockout.
Contributed to the FareShare Gazette by Art Guyer 25 April 2005
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; 2g Fat (56.4% calories
from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
184mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Chicken Tagine (Kosher)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon curry
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
3 tablespoons olive oil
4 chicken legs, with skin
4 chicken thighs with skin
4 chicken breasts, with skin
1 head fennel
2 large Spanish onions, cut into 1 inch chunks
1 carrot, peeled and cut into 1 inch chunks
3 parsnips, peeled and cut into 1 inch
chunks
2 cups chicken broth -- (2 to 3)
Moroccan Couscous, optional (see note)
Preheat oven to 350 degrees F.
In a small bowl, mix the garlic powder, cayenne, cumin, coriander, curry,
cinnamon and allspice. Set aside.
If the fennel came with the long fronds, cut them off and remove for
garnish. Slice the fennel into 1 inch bias cut strips.
Season the chicken pieces on both sides with salt and black pepper.
Heat olive oil in a large frying pan over medium-high heat. Add the
chicken pieces, skin side down, in batches. Sear until skin is nice and
brown, try not to shake the pan too much.
Remove chicken to a baking dish or oven-to-table casserole dish. Sprinkle
half of the spice mixture on the chicken, rubbing it into the pieces.
Add the fennel, onion, carrots and parsnips to the pan. It should still
have olive oil in it plus some fat that the chicken pieces rendered. If
necessary, add a drop of olive oil. Sauté and scrape up all of the browned
bits from the bottom of the pan. Add the remaining spice mixture. Cook for
3 minutes, until nice and shiny.
Surround the chicken with the vegetables. Add chicken broth to come
halfway up on the chicken.
Bake covered for 1 hour.
Makes 6 to 8 servings
Serve with Moroccan Couscous.
Note: For Moroccan Couscous, prepare a 10 ounce box of couscous as per
directions on box. Soak a cup of golden raisins in rum (or orange juice)
while the chicken cooks. When ready to serve, toss the couscous with the
drained raisins, 1 cup of chopped green pitted olives and 1/2 cup chopped
almonds.
Contributed to the FareShare Gazette by Art Guyer 25 April 2005
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 59 Calories; 5g Fat (82.3% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
197mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat.
* Exported from MasterCook *
Chocolate Berry Tart (Kosher)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups pecan halves
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted margarine or butter, melted
10 ounces semi-sweet or bittersweet chocolate
2 cups heavy or whipping cream
2 pints fresh berries, your choice
1/2 cup seedless berry preserves, your choice
You can freeze these tarts before adding the berry garnish. You can also
make them in miniature tart pans.
Preheat oven to 325 degrees F.
Cut out a 10 inch circle of parchment paper and place it into a 10 inch
tart pan with removable bottom or into 8 (4 inch) mini tart pans with
removable bottoms. Set aside.
Place the pecans on a parchment lined baking sheet. Toast the pecans for
10 minutes, until fragrant. Check towards the end to make sure they are
not burning, shake the pan occasionally.
Remove the pecans from the oven and transfer them to the bowl of a food
processor fitted with a metal blade. Add the brown sugar and cinnamon.
Process until finely ground. Add the melted margarine or butter and
process until moist clumps form.
Press the dough into the bottom and up the sides of the prepared pan or
pans. You may need to let it cool for a few minutes until it can be
touched.
Bake until the crust is golden brown and firm to the touch, 28 to 30
minutes. Remove from oven and cool completely.
Chop the chocolate into small pieces. Place into a medium bowl.
Bring the cream to a simmer in a medium sized heavy saucepan over low
heat. Pour the hot cream over the chocolate. Gently stir until smooth.
Pour mixture into crust and chill until set, about 1 hour. This can be
made up to 2 days in advance.
Before serving, arrange the berries of your choice over the top of the
tart in overlapping concentric circles.
Place the jam into a small heavy saucepan over low heat until melted.
Brush melted jam over the berries.
Contributed to the FareShare Gazette by Art Guyer 21 April 2005
www.fareshare.net
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Per Serving (excluding unknown items): 252 Calories; 22g Fat (73.3% calories
from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Chocolate Peanut Butter Diamonds (Kosher)
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup (2 sticks) margarine or butter
4 cups confectioner's sugar
1 (18 ounce) jar reduced fat creamy peanut butter
1 1/2 cups graham cracker crumbs
1 cup (2 sticks) margarine or butter
6 ounces chocolate chips (about 1 1/4 cups)
Line a jelly roll pan with parchment paper. Set aside.
In a medium saucepan over low heat, melt the margarine or butter. Remove
from heat and add the sugar, peanut butter and graham cracker crumbs.
Stir to combine.
Spread into prepared pan. Place a piece of waxed paper or parchment paper
over the peanut butter and use a kid-sized rolling pin or your palm to pat
evenly into the pan.
In a small saucepan over low heat, melt the margarine and chocolate chips.
Stir to combine. Pour over the peanut butter layer. Tilt the pan to spread
the chocolate into a thin layer that evenly coats the peanut butter. Try
not to manipulate the chocolate too much. Refrigerate 1/2 hour.
Cut into diamond shapes. If your jelly roll pan sides are in the way, use
the parchment paper to slide the whole cake out of the pan and onto a flat
surface to cut on.
Hold the long side of the cake in front of you, using a warm knife make
horizontal cut lines every 1 inch. Starting at the bottom left corner
make diagonal cuts every 1 1/2 inches to form diamond shapes.
Contributed to the FareShare Gazette by Art Guyer 23 April 2005
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; trace Fat (4.8% calories
from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Chocolate Suicide
Recipe By : From an old Chocolatier magazine
Serving Size : 16 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake Layers
18 ounces devil's food cake mix -- (1 box)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs -- at room temperature
Ganache
16 ounces semisweet chocolate -- chopped
1 1/3 cups heavy cream
4 tablespoons butter -- cut into chunks
10 medium strawberries -- or
any substitution that tastes
good with chocolate
Make the cake layers:
Preheat oven to 350 degrees F.; butter and flour two 8x2-inch round cake
pans.
Beat together cake mix, oil and eggs until on low until everything is
moistened. Continue beating on medium-high for 1 1/2 to 2 minutes, until
batter is thick and smooth. Do not over beat. Divide batter evenly between
the prepared pans and bake for 35-45 minutes, or until cake tester comes
out clean. Remove from oven and let cool in the pans for ten minutes.
Remove from pans and cool completely on racks.
Make the ganache:
Place the chocolate in a large bowl.
In a heavy saucepan, heat the cream and butter until the butter melts and
the mixture comes to a boil. Pour the hot cream/butter mixture over the
chocolate and let stand for 30 seconds to melt the chocolate. Whisk until
smooth and let the ganache cool for 20-25 minutes or until tepid.
Putting it together:
Line the bottom of a 9x2-inch round springform pan with a circle of waxed
paper.
Cut the cake layers into 1-inch cubes and place all the cake cubes in a
large bowl. Pour 1 1/2 cups of the ganache over the cake cubes and mix
until the cake/ganache mixture becomes the consistency of fudge and there
are no dry bits of cake left. (I do this by hand with a large spoon. For
those with a stand-alone electric mixer, you can use the large bowl and the
paddle attachment to mix everything up.) Scrape the mixture into the
springform pan and press down, smoothing the top as you go. Cover the
surface of the cake with plastic wrap and freeze for an hour or until firm
enough to unmold. While the cake is freezing, cover the surface of the
remaining ganache with plastic wrap and leave at room temperature.
Once the cake is firm enough, remove from freezer and run a thin-bladed
knife around the edge of the cake. Remove sides of the springform pan and
plastic wrap and invert onto serving plate. Remove bottom of springform
pan. Surround cake with strips of waxed paper to keep the border of the
serving plate clean while you frost and decorate.
Reserve 1/4 cup of ganache for dipping the strawberries (or other garnish).
Using a small offset spatula, cover the top and sides of the cake with the
remaining ganache. (Ganache will have thickened some while sitting at room
temperature.) Dip the strawberries (or other garnish) into the reserved
ganache so that they are half-covered in chocolate. You may have to gently
reheat the reserved ganache to thin a little bit before dipping. Place the
coated garnish evenly around the top edge of the frosted cake. Refrigerate
the cake up until 1 hour before serving.
Serve, enjoy, and bask in the delight of your fellow diners.
Contributed to the FareShare Gazette by Jennie; 12 April 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 304 Calories; 26g Fat (73.0% calories
from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 70mg
Cholesterol; 51mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
5 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Cocktail Crisps
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
8 ounces sharp cheddar cheese -- shredded (250 grams)
1 dash salt
1/4 teaspoon Cayenne pepper -- or Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 1/2 cups flour
4 cups Rice Krispies
Cream butter and cheese together. Add seasonings.
Slowly add flour mixing with electric mixer.
Then add Rice Krispies. Mix well.
Shape into balls. Press down with folk dipped in cold water.
Bake at 350F. 15 - 20 minutes, until slightly browned.
Makes 4 dozen.
Rayna's Notes: I used pepper sauce and halved the recipe. My oven baked it
better closer to 15 minutes. They freeze well. And they disappeared
immediately.
Contributed to the FareShare Gazette by Rayna; 10 April 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 67 Calories; 5g Fat (72.4% calories
from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cold Somen Salad
Recipe By : A Hundred Years of Island Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces somen noodles
1/4 cup sugar
1 cup chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
7 ounces kamaboko -- slivered
[see note 1]
1/4 pound char siu -- slivered
[see note 2]
1/4 pound ham -- slivered
2 cups shredded lettuce
1 Tamagoyaki sheet -- slivered
[see note 3]
**Tamagoyaki**
1 teaspoon salad oil
1 egg -- slightly beaten
1/8 teaspoon salt
1/8 teaspoon sugar
Cook noodles according to package directions. Rinse, drain and chill.
In a saucepan, combine sugar, broth, soy sauce, vinegar and oil. Bring to a
boil; lower heat and simmer for 5 minutes. Chill.
To serve, place somen on a large platter. Garnish with remaining
ingredients.
Serve with broth mixture.
Makes 6 to 8 servings.
Note 1: kamaboko is Japanese steamed fish cake. Canned tuna or salmon or
some other cooked fish could easily be substituted here.
Note 2: char siu is Chinese sweet roasted pork. Any nicely flavoured roast
pork or chicken could be used.
Note 3: Tamagoyaki is the Japanese name for thinly fried egg sheet. I
think a very simple scrambled egg would be suitable here as well.
Recipe follows:
Coat an 8-inch skillet with salad oil; heat. Mix the egg with salt and
sugar; spread over the bottom of the pan to make a thin, even layer. Cook
over medium heat until firm. Do not brown. Cool.
From A Hundred Years of Island Cooking; a collection of recipes from
Hawaiian Electric Company; 1991.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 3 April 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 220 Calories; 6g Fat (26.6% calories
from fat); 8g Protein; 32g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol;
1425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cornish Hens with Pistachio Paste (Kosher)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (1 pound) baby Cornish hens *
2 cups shelled raw unsalted pistachio nuts,
finely chopped and divided
salt and pepper
3 tablespoons olive oil -- (3 to 4)
6 shallots, sliced
2 tablespoons fresh thyme or 2 teaspoons dried
12 ounces chicken stock, plus a little extra
4 basil or other brightly colored flat
leaves for garnish
* butterflied, backbone removed, pressed flat with your palm
Preheat oven to 350 degrees F.
Stuff 1/4 cup of the chopped pistachio nuts under the skin of each of the
hens. Massage the nuts under the skin to help spread them out evenly. Salt
and pepper both sides of each hen.
Heat the olive oil in 2 large sauté pans (or plan to sear in batches). Sear
the hens, skin side down until golden brown. Remove hens from the pan and
place in roasting pans in a single layer. Set aside.
Add the shallots to the pan with the hen drippings. Sauté 6 to 7 minutes.
Sprinkle in the thyme. Deglaze the pan with the chicken stock, use a wooden
spoon to unstick any nuts from the pan.
Meanwhile, place the hens, uncovered, in the oven. Roast for 30 minutes, or
until done.
Prepare the pistachio paste. In a deep container, or in the bowl of a food
processor, place 1/2 cup chopped pistachio nuts. Add the shallots and pan
drippings. Using an immersion blender or food processor blend into a paste.
Thin with a little stock if needed.
Dollop a tablespoon or 2 of the pistachio paste on a basil or other flat
lettuce leaf, place on the side of the hen. Sprinkle all with the remaining
chopped pistachios.
Contributed to the FareShare Gazette by Art Guyer 21 April 2005
www.fareshare.net
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Per Serving (excluding unknown items): 90 Calories; 10g Fat (100.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 2 Fat.
* Exported from MasterCook *
Cowboy Kabobs
Recipe By : Publications International, LTD.
Serving Size : 16 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup A-1(r) Steak Sauce
1/3 cup barbecue sauce
2 teaspoons prepared horseradish
1 1/2 pounds beef top round steak -- cut
into 1/2-inch strips
8 pearl onions
8 bell pepper strips
Soak 16 (10-inch) wooden skewers in water for at least 30 minutes.
In small bowl, combine steak sauce, barbecue sauce and horseradish; set
aside.
Thread steak strips onto skewers; place one onion or pepper strip on end of
each skewer. Place kabobs in glass dish; coat with steak sauce mixture.
Cover; chill 1 hour, turning occasionally. Grill kabobs over medium heat
for 4 to 6 minutes or until done, turning occasionally. Serve hot.
Makes 16 appetizers.
Source : "A-1(r) Steak Sauce Great Grilling"
Copyright : "1995 Nabisco Inc. ISBN 0-7853-1182-3"
Contributed to the FareShare Gazette by Susie; 15 April 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 16 Calories; trace Fat (8.8% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
144mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.
* Exported from MasterCook *
Cream Cheese Dip with Dried Fruit and Nuts
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cream cheese
Liqueur
Dried apricots
Craisins
Chopped walnuts -- or pecans
Mix Philadelphia cream cheese until soft and mix in any liqueur you fancy.
Soak and cut dried apricots and Craisins into small pieces and mix them
well into cream cheese. Add chopped walnuts or pecans.
Best to make this a day or two before serving so flavours meld.
Remember to remove from fridge well before serving so can come up to room
temperature.
This one is only for company as it is Cholesterol City big time but
gorgeous.
Contributed to the FareShare Gazette by Rayna; 7 April 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
* Exported from MasterCook *
Crispy Soft-Shell Crabs
Recipe By : Sheila Lutkikns
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 soft-shell crabs -- cleaned *
1 cup low-fat milk
1/2 cup all-purpose flour
1/4 teaspoon paprika
salt and freshly ground pepper -- to taste
4 tablespoons salted butter
3/4 cup Green Goddess Mayo -- see recipe
TO CLEAN SOFT-SHELL CRABS:
* Leave the legs and claws on. Lay the crab flat on its stomach. Make a
cut just below the eyes and, using scissors, remove the face. Life the
shell to remove the spongy gills and innards. Turn the crab over and
cut off the tail flap or "apron." What's left is edible. Rinse and pat
dry. Proceed with recipe.
Soak the crabs in the milk for 30 minutes. Meanwhile, combine the flour,
paprika, salt and pepper in a bag and shake well.
Remove crabs from the milk and pat dry with a paper towel. Shake the
crabs one at a time in the bag of seasoned flour, shaking off any excess.
Melt 2 tablespoons of the butter in a large, nonstick skillet over medium
heat. Cook 2 crabs until crispy and golden brown, about 4 to 5 minutes
per side. Drain on paper towels. Repeat with the remaining butter and
crabs.
Place 2 crabs on each of 2 dinner plates and dollop each with 1-1/2
teaspoons of Green Goddess Mayo (see below).
GREEN GODDESS MAYO:
3/4 cup mayonnaise
2 scallions (3 inches of green left on), thinly sliced
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon OR
2 teaspoons dried tarragon
2 teaspoons snipped fresh chives
2 anchovy fillets, minced (optional)
Combine all the ingredients in a bowl. Refrigerate, covered, for 1 to 2
hours before serving.
Description: "Soft shells soaked in milk before cooking make
them extra crispy."
Source: "The Virginian-Pilot Sunday Parade Magazine, March 21, 2004"
Yield: "4 each"
NOTES : Soaking the crabs in milk prior to sauteing helps to crisp them.
And though I generally prefer unsalted butter as an ingredient, in this
recipe I use salted to cook the crabs, because food browns better in
salted butter. If serving the crabs on buns, spread a tablespoon of
Green Goddess Mayo on each bun.
Contributed to the FareShare Gazette by Art Guyer 29 April 2005
www.fareshare.net
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Per Serving (excluding unknown items): 115 Calories; trace Fat (2.7% calories
from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
* Exported from MasterCook *
Crusted Asparagus (Liberkrustete Spargel)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds asparagus, trimmed and steamed until
barely tender
3 tablespoons butter
1/4 cup grated Parmesan cheese
1/4 cup heavy cream, or half and half
salt and pepper, to taste
Place the cooked asparagus in a buttered baking dish. Dot with butter and
sprinkle with the cheese. Add the cream and season with salt and pepper.
Bake in a preheated 450F (230C) oven 10 to 15 minutes, until the topping is
golden brown.
Contributed to the FareShare Gazette by Jennie 18 April 2005
www.fareshare.net
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Per Serving (excluding unknown items): 99 Calories; 10g Fat (90.7% calories
from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 27mg
Cholesterol; 181mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat.
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