Recipes Included On This Page Molasses Cookies Mr. Food's Hoppin' John Mushroom and Sun-dried Tomato Risotto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Molasses Cookies Recipe By : Jennie Bartlett Serving Size : 36 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening 1 cup sugar 2 eggs 1 cup molasses 1 teaspoon ginger 1 teaspoon cinnamon 5 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt Cream shortening and sugar. Add eggs, molasses, ginger, cinnamon and salt. Stir flour, dissolved baking soda in 1/2 cup cold water and add alternately with flour. The dough should be stiff, but not dry. Chill dough overnight or at least an hour. Roll out about 1/4-inch thick and cut into cookie shapes. Place on greased cookie sheet and sprinkle with sugar. Bake in 375F. oven for 8 to 10 minutes. Remove and cool on rack. NOTE : If you change the amount of flour to 3 1/2 cups you can drop the dough on the greased cookie sheet instead of rolling it out. Follow all other instructions. Contributed to the FareShare Gazette by Jennie in response to a request; 20 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 6g Fat (32.5% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Mr. Food's Hoppin' John Recipe By : Mr. Food TV Show, Air Date: 12/28/2005 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- diced 1 medium onion -- chopped 1 teaspoon salt 1/2 teaspoon black pepper 15 1/2 ounces black-eyed peas -- (1 can) 3 cups hot cooked rice In a medium saucepan, combine the bacon, onion, salt and pepper over medium heat. Cook for 10 to 12 minutes or until the bacon is crisp and the onion is golden, stirring frequently. Reduce the heat to low. Stir in the black-eyed peas and the rice; continue stirring the mixture for 2 to 3 minutes or until heated through. NOTE : I like to sprinkle in a few drops of hot pepper sauce to give it an added kick, but be sure everybody likes it that way first! 4 to 5 servings. Source : "Mr. Food TV Show, Air Date: 12/28/2005" S(MC Formatted by:): "Bobbie" Copyright : "© 2005 by Ginsburg Enterprises Inc." NOTES : This was delicious. I used a can of black-eyed peas in seasoned sauce. I am not sure if this is what was called for, but the dish had a wonderful flavor. I also used brown Basmati rice to make this a healthier dish. Contributed to the FareShare Gazette by Bobbie; 6 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 597 Calories; 5g Fat (7.4% calories from fat); 32g Protein; 107g Carbohydrate; 13g Dietary Fiber; 5mg Cholesterol; 655mg Sodium. Exchanges: 7 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Mushroom and Sun-dried Tomato Risotto Recipe By : The Rice Cookbook; The Australian Women's Weekly Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 liter chicken stock -- (4 cups) 500 milliliters water -- (2 cups) 250 milliliters dry white wine -- (1 cup) 30 milliliters olive oil -- (2 tablespoons) 30 grams butter -- (1 ounce) 200 grams button mushrooms -- sliced (1/2 pound) 200 grams flat mushrooms -- sliced (1/2 pound) 1 medium leek -- sliced (350 g) 2 garlic cloves -- crushed 400 grams Arborio rice -- (2 cups) 40 grams grated parmesan cheese -- (1/2 cup) 35 grams drained sun-dried tomatoes -- sliced (1/3 cup) 15 milliliters chopped fresh oregano -- (1 tablespoon) Combine stock, water and wine in pan; bring to a boil; keep hot. Heat oil and butter in another medium pan; add mushrooms, leek and garlic. Cook, stirring, until leek is soft. Add rice and stir until combined. Stir 160 mL (2/3 cup) of the hot stock mixture into the rice mixture. Cook, stirring, over low heat until the liquid is absorbed. Continue adding stock mixture gradually, stirring until absorbed before each addition. Total cooking time should be about 35 minutes or until rice is tender. Stir in cheese, tomatoes and oregano. Serves 4. Recipe should be made just before serving. From The Rice Cookbook; The Australian Women's Weekly; 1999. ISBN 1 86396 033 3 Hallie's notes: I made some fairly major changes to the above recipe mainly due to the availability of some of the ingredients. I substituted 3 small thinly sliced onions for the leek, a small can of sliced mushrooms and a small handful of dried porcini mushrooms soaked in about 1/2 cup of water for the fresh mushrooms. I added 1 cup of finely diced carrots which I cooked at the same time as the onions. Instead of dry white wine I used dry vermouth in the amount of about half a cup but I didn't add it until the stock mixture had reach the boil and was just in the 'keeping hot' stage. I also added the liquid the porcini mushrooms had soaked in plus the liquid from the canned mushrooms and some broth from a can of chicken meat. The chicken meat (from a 354g/12 1/2-ounce can) I added to the rice later in the cooking because I didn't want it to get too broken up with all the stirring and it really only needed to be heated. Near the end of the cooking time I also added about 1 1/2 cups of thawed frozen peas. In addition to the parmesan cheese I also added about 1 cup of shredded aged English cheddar. In place of the fresh oregano I used dried Italian herb mix. I also used about twice as much garlic as the recipe calls for. Buddy and I both enjoyed it a lot. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 22 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 11g Fat (27.1% calories from fat); 9g Protein; 57g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 1699mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

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