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FareShare Gazette Recipes -- December 2005 - C's
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* Exported from MasterCook *
Cabbage, Ham and Baked Potato Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cabbage -- sliced thinly
1/2 cup ham -- diced
2 cups low fat chicken broth
1 potato -- baked, cooled and diced
Salt and pepper to taste
Heat all ingredients until cabbage is cooked. and the rest of the
ingredients are blended. If desired add a little shredded cheese, either
to the pot of soup or sprinkle on top of each bowl.
Contributed to the FareShare Gazette by Judy in response to a request;
20 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 230 Calories; 7g Fat (28.6% calories from
fat); 15g Protein; 26g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 904mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Campbell's(r) Golden Chicken with Noodles
Recipe By : Tasty Tuesday Tip of the Week - Campbell's Kitchen
Serving Size : 8 Preparation Time :0:05
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Campbell's(r) Cream of Chicken Soup
OR 98% Fat Free Cream of Chicken Soup
[10 3/4 ounces each]
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons garlic powder
8 large carrots -- thickly sliced
8 boneless chicken breast halves
8 cups hot cooked egg noodles
Chopped fresh parsley
MIX soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
Add chicken and turn to coat.
COVER and cook on LOW 7 to 8 hours* or until done.
SERVE over noodles. Sprinkle with parsley.
*Or on HIGH 4 to 5 hours.
Prep. time: 5 minutes. Cooking time: 7-8 hours.
Serves 8
Source : "Family Time Daily Recipe"
S(mastercook formatting by): "Bobbie"
Copyright : "Copyright © 1999 - 2005 FamilyTime.com, Inc"
T(Cooking Time): "7:00"
Serving Ideas : Serve with a tossed green salad. For dessert serve
chocolate pudding.
NOTES : Let the slow cooker work all day so you can relax at dinnertime!
Bobbie's Note: I made a variation of this recipe. Here is how I changed it.
I did not use a slow cooker because there wasn't enough time. I served
this over biscuits and I added 1/2 cup frozen peas about 10 minutes before
serving. It was great comfort food.
Contributed to the FareShare Gazette by Bobbie; 18 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 36 Calories; trace Fat (4.9% calories from
fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 49mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Coconut Chicken
Recipe By : From Diana Rattray, Your Guide to Southern U.S. Cuisine.
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 1/2 pounds boneless chicken breasts -- cubed
or chicken tenders
10 ounces frozen spinach -- (1 package)
1/2 cup coconut milk
1 large garlic clove -- minced
Salt and pepper
Slivered toasted almonds -- optional
Heat onion in a large skillet and add chicken; stir fry until chicken is
white and cooked through. Cook spinach with coconut milk; add to chicken.
Season with salt and pepper and garnish coconut chicken with nuts.
Serves 6.
Source : "about.com"
S(MC format by Chupa Babi): "112805"
Contributed to the FareShare Gazette by Chupa in response to a request;
2 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 126 Calories; 13g Fat (84.7% calories from
fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 116mg
Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
* Exported from MasterCook *
Congressional Bean Soup (Crockpot)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound small white beans
8 cups water
2 cups ham -- diced
1 cup onion -- diced
1 cup celery -- chopped
2 tablespoons parsley -- chopped
1 teaspoon salt
1/4 teaspoon pepper
1 Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or
until beans are tender.
Contributed to the FareShare Gazette by Yardsalr in response to a request;
11 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 350 Calories; 6g Fat (14.5% calories from
fat); 24g Protein; 52g Carbohydrate; 20g Dietary Fiber; 26mg Cholesterol; 985mg
Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Country Chicken Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound small white onions
3 medium chicken legs -- (1 3/4 pound total)
2 tablespoons olive oil
1 1/2 pounds beef brisket
1 bay leaf
3 medium carrots
2 medium leeks
1/2 medium cabbage head
6 medium red potatoes -- (1 1/4 pounds)
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon ground white pepper
fresh thyme sprig
or parsley sprig for garnish
About 3 1/2 hours before serving: peel onions leaving some root end on so
onions remain whole while cooking. Cut each chicken leg at joint to
separate drumstick and thigh. Remove skin and fat from chicken pieces.
In 8-quart Dutch oven, over Medium-High heat, in hot olive oil cook onions,
turning occasionally, until golden. With slotted spoon, remove to bowl. In
oil left in Dutch oven over Medium-High heat, cook brisket until browned on
all sides. Add bay leaf and 4 cup water. Over High heat, heat to boiling.
Cover and bake in 375 F. oven for 1 hour.
Meanwhile, peel carrots and cut each in quarters. Cut each leek lengthwise
in half, rinse well with cold running water to remove any sand. Cut cabbage
into 6 wedges. After brisket has baked for 1 hour, cut each unpeeled potato
in half. To Dutch oven add potatoes, carrots, leeks, cabbage, browned
chicken legs, onions, salt, chicken bouillon and pepper. Cover Dutch oven
and bake for 1 1/2 hours longer, stirring occasionally or until meat and
vegetables are tender.
To serve, discard bay leaf. Remove brisket to cutting board. Thinly slice.
Place meat, chicken, vegetables and broth in 6 large soup bowls. Garnish
with parsley or thyme. Serve with knife, fork and spoon.
Serves 6.
MC Formatting by Bobbie
Source : "Good Housekeeping Magazine"
Contributed to the FareShare Gazette by Bobbie; 12 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 683 Calories; 45g Fat (59.8% calories from
fat); 39g Protein; 30g Carbohydrate; 5g Dietary Fiber; 152mg Cholesterol; 270mg
Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 3 Vegetable; 6 Fat.
* Exported from MasterCook *
Cranberry Cheesecake
Recipe By : Eagle Brand
Serving Size : Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham crumbs
1/4 cup unsalted butter -- melted
750 grams regular cream cheese -- softened
[three 250-gram packages]
300 milliliters Eagle Brand concentrated milk, sweetened
[1 can]
3 eggs
1 cup chopped cranberries -- fresh or frozen
Combine crumbs and butter. Press onto bottom of a 9-inch springform pan.
Beat cream cheese until fluffy. Gradually add Eagle Brand concentrated milk
and eggs. Stir in cranberries. Pour into prepared pan.
Bake in preheated 325 F. (160 C.) oven for 45 to 50 minutes or until set.
Cool thoroughly and refrigerate overnight.
Garnish as desired.
From Eagle Brand
Preparation : 15 minutes plus cooking time
Contributed to the FareShare Gazette by Claudia; 23 December 2005.
www.fareshare.net
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* Exported from MasterCook *
Cranberry Chutney (1)
Recipe By : Elizabeth Ryan Foodnetwork.com
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds tart apples -- chopped
2 1/4 pounds cranberries
2 cups light brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon pepper flakes
1/2 pound dark raisins
Place all ingredients in saucepan and cook 25 to 30 minutes.
Difficulty: Easy -- Prep Time: 20 minutes -- Cook Time: 30 minutes
Yield : 8 servings
Elizabeth Ryan Foodnetwork.com
Contributed to the FareShare Gazette by Claudia; 23 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 248 Calories; trace Fat (1.4% calories from
fat); 1g Protein; 65g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 418mg
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cranberry Chutney (2)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 cup sugar
12 ounces cranberries -- fresh or frozen
1/2 cup vinegar
1 cup raisins
1/2 cup peeled diced apple
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
Bring water and sugar to a boil in a medium saucepan over medium heat. Add
remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes
or until apples are tender. Pour into a glass mixing bowl. Place a piece of
plastic wrap directly on chutney. Cool to room temperature; then
refrigerate overnight, covered with plastic wrap, so flavors blend. Serve
at room temperature directly on bagels or over a layer of cream cheese.
Yields 2 1/2 cups or 10 to 16 servings.
(http://www.hugs.org/Cranberry_Chutney.shtml)
Contributed to the FareShare Gazette by Claudia; 26 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 140 Calories; trace Fat (0.9% calories from
fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cranberry Chutney (3)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces fresh cranberries
3/4 cup brown sugar -- packed
1/2 cup raisins
1/2 cup chopped celery
1/2 cup chopped apple
1/2 cup chopped pear
1/2 cup water
1/4 cup coarsely chopped walnuts
2 tablespoons minced candied ginger
2 tablespoons lemon juice
1/4 teaspoon ground cloves
1 teaspoon onion salt -- (optional)
In large kettle, bring all ingredients to a boil, stirring constantly
Simmer, uncovered, for 15 minutes, stirring occasionally.
Store in refrigerator in airtight container. Will keep several weeks.
Yield : 3 cups
www.homecooking.about.com
Contributed to the FareShare Gazette by Claudia; 27 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 151 Calories; trace Fat (1.5% calories from
fat); 1g Protein; 39g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 285mg
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Cranberry Chutney (4)
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 grams cranberries -- fresh or frozen
[1 pound]
550 grams onions -- peeled and
finely chopped -- (1 1/4 pounds)
450 grams tomatoes -- peeled and sliced
[1 pound]
675 grams cooking apples -- cored and
finely chopped -- (1 1/2 pounds)
3 garlic cloves -- crushed
570 milliliters ready-spiced malt vinegar -- (1 pint)
1 teaspoon ground ginger
2 teaspoons salt
675 grams demerara sugar -- (1 1/2 pounds)
1. Place the cranberries in a preserving pan or large saucepan with the
onions, tomatoes, apples, garlic and vinegar. Bring to the boil and simmer
for about 20 minutes or until the fruit is well broken down.
2. Add the ginger, salt and sugar and stir continuously until dissolved.
Simmer uncovered for about 1 1/2 hours, stirring from time to time to
prevent sticking, until thick and syrupy.
3. Pour into warmed jars and cover at once with waxed discs and vinegar-
proof cover. Cool and label. Store in a cool dry place for 2-weeks before
use.
http://www.bbc.co.uk/food/recipes/database/cranberrychutney_8856.shtml
Contributed to the FareShare Gazette by Claudia; 28 December 2005.
www.fareshare.net
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* Exported from MasterCook *
Creamiest Potato Soup
Recipe By : Down Country Roads Home Cookin
Serving Size : Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups potatoes -- pared and diced
1/2 cup celery -- diced
1/2 cup onion -- diced
1 1/2 cups water
1 teaspoon reduced sodium instant bouillon seasoning
or 1 can chicken broth
1/2 teaspoon salt -- or to taste
2 cups milk
1 cup sour cream
2 tablespoons flour
2 slices American cheese -- (2 or 3)
1 package ranch dressing
Combine potatoes, celery, onion, water, bouillon and salt; cook until
tender. Don't overcook potatoes. Add 1 cup milk and keep on low heat. Mix
sour cream, flour, ranch dressing packet and remaining milk; gradually stir
into potatoes. Tear cheese into pieces and add to milk; cook over low heat
until thickened, stirring constantly.
Source : Down Country Roads Home Cookin - Cookbook Volume 3 from the High
Plains Journal
Contributed to the FareShare Gazette by Judy in response to a request;
21 December 2005.
www.fareshare.net
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* Exported from MasterCook *
Crème Brûlée Southern Style
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
1/2 cup granulated sugar
2 cups whipping cream -- plus
2 tablespoons whipping cream
1 tablespoon pure vanilla extract
1/2 vanilla bean -- scraped
Brown sugar
Whisk egg yolks and sugar together until frothy. Combine cream, vanilla
extract and vanilla bean scrapings. Heat until hot.
Add 1 cup hot cream mixture to egg yolk mixture and let sit 2 to 3
minutes. Slowly incorporate remaining cream mixture while whisking.
Pour mixture unto 6 ramekins holding 1/2 cup each, and place on baking
tray. Fill half way up side of ramekins with hot water.
Bake in 350 F. oven for 30 to 40 minutes or until set and lightly
browned. Remove, cool and refrigerate.
To serve, sprinkle top with brown sugar and place under broiler for 1 to
2 minutes, until crisp on top.
(Southern Accent Restaurant, 595 Markham St., Mirvish Village, Toronto
Jamilyn Roy apprenticed and worked at Auberge du Petit Prince in London,
Ontario, for four years. Following that she was the Stratford's Chef
School for a year and then she worked she worked briefly at the Senator
before coming here two years ago.
Contributed to the FareShare Gazette by Claudia; 19 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 415 Calories; 36g Fat (77.4% calories from
fat); 5g Protein; 19g Carbohydrate; 0g Dietary Fiber; 328mg Cholesterol; 39mg
Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Crispy Creole Baked Chicken - 4 pts
Recipe By : From Diana Rattray, Your Guide to Southern U.S. Cuisine.
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bread crumbs -- finely crushed
2 tablespoons chopped fresh parsley
1 garlic clove -- minced
1 1/2 tablespoons Creole seasoning
4 boneless skinless chicken breast halves -- (4 to 6)
1/4 cup Italian salad dressing -- low fat
In a large plastic storage bag, mix chicken pieces with salad dressing.
Marinate for about 1 hour, refrigerated. Combine bread crumbs, parsley,
garlic, and Creole seasoning.
Preheat oven to 325 degrees F.
Dredge marinated chicken breasts in the crumb mixture. Place chicken
breasts in a 13- X 9- X 2-inch baking dish sprayed with vegetable cooking
spray. Bake for 50 minutes or until chicken is tender and juices run clear.
Serve with rice or mashed potatoes and a green vegetable.
Serves 4.
Source : "About.com"
S(MC format by Chupa Babi): "112805"
NOTES : This recipe for crispy Creole chicken is chicken pieces coated with
salad dressing and marinated.
Contributed to the FareShare Gazette by Chupa in response to a request;
1 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 264 Calories; 10g Fat (33.0% calories from
fat); 30g Protein; 14g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 552mg
Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Crunchy Crispy Fried Chicken
Recipe By :
Serving Size : 4 Preparation Time :2:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken breast -- cut up
or about 1 broiler -- fryer cut up
1/3 cup flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
1 egg -- beaten
2 tablespoons water
1 cup crushed corn flakes
1/2 cup flour
1/2 cup butter
Combine 1/3 cup flour, paprika, salt and pepper in a food storage bag. Put
chicken in bag and toss to coat. Whisk together egg and water. Dip coated
chicken in egg and water mixture. Combine corn flakes with 1/2 cup flour;
roll chicken in the corn flake mixture.
Heat butter in skillet over medium heat; add chicken and brown on all
sides. Lower heat, and continue to cook, turning occasionally, for 35 to 40
minutes or until chicken is tender and juices run clear.
Serves 4.
Source : "www.dianaskitchen.com"
S(MC format by Chupa Babi): "112805"
Contributed to the FareShare Gazette by Chupa; 6 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 319 Calories; 25g Fat (68.7% calories from
fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 786mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Fat.
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