Recipes Included On This Page Feta Cheese and Onion Soufflé Recipe Fettuccine with Chicken, Spinach and Creamy Orange Sauce Fresh Corn and Pea Souffles Fudge Balls in Cardamom Syrup (Gulab Jamin) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Feta Cheese and Onion Soufflé Recipe Recipe By : Cooking.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter fine, dry bread crumbs for the soufflé dish 1 large onion -- (very large) 3 tablespoons olive oil -- or butter 1 1/2 cups milk 1 bay leaf 1/2 tablespoon butter 3 tablespoons all-purpose flour 3 tablespoons heavy cream Grated nutmeg 3 egg yolks 1 tablespoon fine fresh white bread crumbs 3/4 cup feta cheese -- finely grated 1 tablespoon grated parmesan cheese 4 egg whites Preheat oven to 375 degrees F. Butter a 2 quart soufflé dish and coat the inside with very fine dry bread crumbs. Tie a greased and floured parchment paper collar around the rim to extend about 2 inches above the top of the mold. Peel and very thinly slice the onion. Saute in the oil for about 15 minutes. Reduce the heat to low and cook for a further 20 minutes, stirring frequently, until onions are caramelized. Cool. Pour milk into a small pan and add the bay leaf. Heat until almost boiling then remove from the heat. Melt 3 tablespoons of the butter in a medium- size heavy pan and stir in the flour, cooking until lightly golden. Add the milk, cream, salt, pepper and nutmeg and stir over gentle heat until very thick. Remove from the heat and whisk in the egg yolks. Set aside to partially cool. Fry the bread crumbs in the remaining butter until golden. Stir onions and cheeses into the batter. Beat the egg whites to form firm peaks. Fold into batter, then spoon into the prepared soufflé dish. Scatter the fried bread crumbs over the top. Bake for 35 minutes or until the center is slightly runny. Recipe by Weldon Russell. Contributed to the FareShare Gazette by Art in response to a request; 26 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 29g Fat (70.4% calories from fat); 14g Protein; 13g Carbohydrate; 1g Dietary Fiber; 217mg Cholesterol; 462mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 5 Fat. * Exported from MasterCook * Fettuccine with Chicken, Spinach and Creamy Orange Sauce Recipe By : Food and Wine Quick from Scratch Serving Size : 4 Preparation Time :0:10 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cooking oil 4 boneless skinless chicken thighs [about 1 pound in all] cut into 1/4-inch strips 1 1/4 teaspoons salt 1/2 teaspoon fresh ground black pepper 10 ounces fresh spinach -- washed 2 garlic cloves -- minced 1/2 pound mushrooms -- sliced 1/2 teaspoon grated orange zest 1 tablespoon refrigerated orange juice 1/4 cup canned low sodium chicken broth 1/4 cup heavy cream 1/2 pound fettuccine In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Saute until just cooked through, 2 to 3 minutes. Remove from the pan. Remove any tough stems from the spinach. In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat. Add the garlic and mushrooms and cook, stirring, for 2 minutes. Add the spinach, let it wilt; stir in 1/2 teaspoon of the salt and the remaining 1/4 teaspoon pepper. Simmer for 2 minutes. Add the zest, orange juice and chicken broth. Simmer for 2 minutes and then add the cream, the chicken and the remaining 1/2 teaspoon salt. Remove from the heat. In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss with the chicken and sauce. Prep Time 10 minutes Cooking Time 16 minutes Serves 4 Source : "Family Time Daily Recipe" S(MC formatting by): "bobbie" Copyright : "Copyright (c) 1999 - 2001 FamilyTime.com, Inc." Start to Finish Time: "0:26" T(Cooking Time): "0:16" NOTES : Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture. Tips : Wine Recommendation: A zippy white wine with good acidity will pair nicely with the spinach and orange flavors. Look for an Italian Arneis or a pinot grigio from the Collio region. Or, for something completely different, select a white Graves from France Bobbie's Note: This was delicious and had very interesting flavors. We served it in bowls as the broth was delicious and there was quite a bit. Food and Wine Quick from Scratch - Author Susan Rich, Laura Russell Contributed to the FareShare Gazette by Bobbie; 5 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 13g Fat (74.8% calories from fat); 4g Protein; 6g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 730mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Fresh Corn and Pea Soufflés Recipe By : Almost Vegetarian; Australian Women's Weekly Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup packaged breadcrumbs -- (35 grams) 3 fresh corn cobs 125 grams butter -- chopped (1/4 pound) 1/3 cup chopped fresh chives 1/4 cup chopped fresh chervil 2 tablespoons chopped fresh thyme 1/3 cup all-purpose flour -- (50 grams) 2 cups milk -- (500 mL) 3/4 cup grated parmesan cheese -- (60 grams) 1 cup frozen peas, thawed -- (125 grams) 6 eggs -- separated Grease 6 souffle dishes (1 1/2 cup/310 mL capacity); sprinkle with breadcrumbs, shake off excess breadcrumbs. Cut corn kernels from cobs. Heat butter in pan; add corn and herbs. Cook, stirring occasionally, over low heat for 10 minutes. Add flour; cook, stirring, until mixture is bubbly. Remove from heat. Gradually stir in milk and stir over heat until mixture boils and thickens. Stir in cheese and peas. Transfer corn mixture to a large bowl. Stir in egg yolks. Beat egg whites in medium bowl with an electric mixer until soft peaks form. Fold egg whites into corn mixture in two batches. Pour evenly into prepared dishes; place dishes on oven tray. Bake in moderately hot oven (375F/190C) about 20 minutes or until well risen and browned. Makes 6. Variation - add 4 rashers of chopped cooked bacon to the mixture with the egg yolks. Recipe must be made just before serving. Not suitable to freeze or microwave. From Almost Vegetarian; The Australian Women's Weekly; 1993. ISBN 1 863960155 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 28g Fat (72.0% calories from fat); 14g Protein; 10g Carbohydrate; trace Dietary Fiber; 277mg Cholesterol; 468mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Fudge Balls in Cardamom Syrup (Gulab Jamin) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups non-fat dry milk powder 1/2 cup all-purpose flour 3 tablespoons vegetable shortening 1 teaspoon baking powder 9 tablespoons plain yogurt For the Syrup 2 cups water 2 cups sugar 3 green cardamom pods -- crushed lightly or one 3-inch piece cinnamon 1/2 teaspoon rosewater -- or more, to taste Shortening to fill a wide pan to a depth of 2 1/2 inches Mix the milk powder and flour in a bowl. Add the shortening and, with fingers, rub it in until it is well blended. Add the baking powder and mix well. Add the yogurt a couple of tablespoons at a time and mix with fingertips until the mixture looks like a very stick-pastry dough. Scrape the paste from fingers, pat the dough into a ball, cover and let rest for 10 minutes. While the dough is resting, make the syrup. Mix the sugar, water and cardamom in a shallow pan and bring to a boil. Cook the syrup without stirring, uncovered, for 5 minutes. Turn off the heat, stir in the rosewater; pour the syrup into a large shallow dish such as a baking dish that can accommodate 24 gulab jamun balls in a single layer. Knead the dough very lightly for 1 minute and divide mixture into 16 equal portions. Roll the pieces into crack-free balls and place them on a plate. Heat the shortening in a large wide pan over medium heat until just hot (325F). Slip the balls, one at a time into the hot fat. The temperature of the fat will automatically fall to 250F to 275F when 8 to 10 balls are added. Maintain the temperature by regulating the heat between medium and medium-low. The balls may be cooked all at once or in two or three batches, as long as they have enough room to fry in the fat without touching one another. The balls should be cooking in fat surrounded by tiny bubbles and barely sizzling. Fry the balls, turning them carefully until they are puffed and walnut brown (about 20 minutes). Do not rush or else the dough will not be cooked through. Also the distinct fried fudge flavor will not develop if they are cooked at a higher temperature. Take them out with a slotted spoon and put them in the syrup. Baste the balls, turning often, so they soak up as much syrup as possible. Let the gulab jamun soak for at least two hours at room temperature before serving. For best results let them soak for eight hours to a day. Serve warm, at room temperature or cold. Contributed to the FareShare Gazette by Jennie; 8 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 3g Fat (17.4% calories from fat); 1g Protein; 28g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

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