Recipes Included On This Page Baked Dried Beef Appetizer Baked Herb Goat Cheese Baked Onions Beef Burgundy Stew Big Blueberry Popover Bok Choy-Apple Slaw (EatingWell) Braised Cut 'n Clean Mustard Greens with Vinegar and Sesame Seeds Braised Moose Brie Crostini with Cranberry Salsa Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Dried Beef Appetizer Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1/2 cup sour cream 2 tablespoons diced onion 2 tablespoons milk 2 tablespoons green pepper -- finely diced 3 ounces dried beef 1/4 pound Gruyere cheese -- shredded Mix all ingredients together, place in oven proof greased bowl. Bake in 350F oven for 30 to 40 minutes or until heated through and cheese is melted and bubbling. Contributed to the FareShare Gazette by Jennie in response to a request; 17 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Herb Goat Cheese Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 1 tablespoon fresh thyme leaves 1 tablespoon fresh rosemary -- finely chopped 1 tablespoon fresh oregano -- finely chopped 8 ounces fresh goat cheese -- (8 to 10; 1 log) 1/2 cup fresh breadcrumbs Feel free to use any herbs you like or that are seasonally abundant. To make fresh breadcrumbs, tear bread into pieces and whirl in a food processor; you'll need about 1 large slice to get 1/2 cup of crumbs. 1. Pour the olive oil into a shallow bowl, then sprinkle it with the herbs. Roll the goat cheese in the oil-herb mixture to coat. Let the cheese sit in the mixture at room temperature for 30 minutes. 2. Preheat the oven to 400F. Remove the cheese from the oil-herb mixture, letting the excess oil drip back into the bowl. Reserve the herbed oil. Roll the cheese in the breadcrumbs and place on a small baking sheet or in an ovenproof dish. Bake for 10 minutes or until lightly golden. Do not overheat the cheese or it will melt. 3. Remove the cheese, and set aside for about 1 minute to firm up. Transfer gently to a serving dish. Serve warm, drizzled with the reserved herb oil. Makes 10 servings. Contributed to the FareShare Gazette by Robin; 14 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 5g Fat (89.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat. * Exported from MasterCook * Baked Onions Recipe By : The Best of Seasons by Judy Schultz Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large onions 1/2 cup condensed cream of chicken soup, undiluted [125 mL] 1/4 cup honey -- (50 mL) 1/2 cup water -- (125 mL) 1 teaspoon salt -- (5 mL) 1/4 teaspoon pepper -- (1 mL) 1/4 teaspoon ground ginger -- (1 mL) Peel onions and cut them in half. Combine the soup, honey, water, salt, pepper and ginger; pour over the onions. Cover and bake in a 350F (180C) oven for 1 hour or until tender. Baste twice while cooking. Serve with any roast or grilled meat. Serves 8. From The Best of Seasons by Judy Schultz; 1989. ISBN 0-88995-049-0. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; trace Fat (1.4% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Beef Burgundy Stew Recipe By : BHG Microwave Cooking Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bacon 4 teaspoons unbleached flour 1/2 teaspoon instant beef bouillon 1/4 teaspoon dried basil, crushed 1/2 pound stew meat -- 1/2-inch cubes 7 1/2 ounces canned tomatoes -- cut up 1/4 cup dry red wine 1/2 cup frozen pearl onions 8 small fresh whole mushrooms In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules and basil into drippings. Add beef, UNDRAINED tomatoes and the wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or until meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. Serves 2. Source : "BHG Microwave Cooking". S(Mc Formatting by): "bobbi744@comcast.net" Bobbie's Note: I made this recipe with a few changes and additions. I used two small fresh tomatoes, chopped, instead of the canned tomatoes. I also added a large can of stew vegetables to the stew for the last cooking along with some of the juice from the can. There is no salt and pepper add to this recipes, but the bacon and beef bouillon along with the basil made this a delicious, flavorful stew. It was a complete meal with the addition of a salad and/or bread. With the extra vegetables it served 4, so we get to have another meal for 2. Contributed to the FareShare Gazette by Bobbie; 5 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 453 Calories; 27g Fat (56.0% calories from fat); 35g Protein; 12g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 614mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Big Blueberry Popover Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 teaspoon vanilla extract 2 tablespoons butter -- melted 1/4 teaspoon salt 1/8 teaspoon fresh ground nutmeg 1/4 cup sugar -- divided 1 cup sifted white flour 2 eggs -- beaten 1/4 teaspoon ground cinnamon 1 cup blueberries -- or other berries Mix first 5 ingredients plus 3 tablespoons of sugar in a large bowl. Stir in flour, then beaten eggs until just combined; let this batter stand for 5 minutes. Meanwhile, mix remaining 1 tablespoon sugar and the cinnamon in a separate bowl; set aside. To Cook and Serve: Adjust oven rack to middle position and heat oven to 450 F. Place berries in a buttered 9-inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the oven and bake for 20 minutes. Reduce oven temperature to 350 F. and bake until popover is firm and golden brown, 15-20 minutes longer. Cut popover into wedges and serve immediately. Makes 6 servings. Source : "Cook's Magazine June 1990". S(Mc Formatting by): "bobbi744@comcast.net" NOTES : Pan-baked berries under a soufflé-like topping; an equally easy alternative to muffins. Great for breakfast-a refreshing change of pace from muffins. Great with blueberries, but any berries can be used. Bobbie's Notes: This was very good and looked so pretty when served. Contributed to the FareShare Gazette by Bobbie; 2 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 7g Fat (47.0% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Bok Choy-Apple Slaw (EatingWell) Recipe By : EatingWell Newsletter Online, 10.10.06 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup reduced-fat sour cream 1/3 cup reduced-fat mayonnaise 2 tablespoons white wine vinegar 2 teaspoons sugar -- or honey 1/2 teaspoon celery salt 1/4 teaspoon salt 6 cups very thinly sliced bok choy [1-pound head, trimmed] 1 large Granny Smith apple -- julienned or shredded 1 large carrot -- julienned or shredded 1/2 cup slivered red onion Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat. Yield: 8 servings, 3/4 cup each Active Time: 20 minutes. Total Time: 20 minutes. Ease of preparation: Easy. Source : EatingWell Newsletter Online, 10.10.06 Formatted by Chupa Babi for MC: 10.10.06 Bok choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw. Try it with barbecued anything. Contributed to the FareShare Gazette by Chupa; 10 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 3g Fat (55.4% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 216mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Braised Cut 'n Clean Mustard Greens with Vinegar and Sesame Seeds Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup flavored vinegar [wine or blackberry vinegar] 1 garlic clove -- minced 1 pound Cut`n Clean Mustard Greens -- (1 bag) 1/4 cup water 1 pinch cayenne pepper 1 tablespoon toasted sesame seeds In a large saucepan, heat vinegar and garlic. Add Cut 'n Clean Mustard Greens and cook until wilted, a minute or two. Add water, cover and simmer 2 minutes. Add more water as liquid evaporates, if needed. Sprinkle with cayenne and sesame seeds before serving. Serves 4. Source : Cut 'n Clean Greens. Formatted by Chupa Babi: 11.06.05 Contributed to the FareShare Gazette by Chupa; 4 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; 1g Fat (65.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Braised Moose Recipe By : Northern Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds moose roast 3 strips salt pork or thickly sliced bacon 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon dry mustard 4 tablespoons brown sugar 2 1/2 cups water 1/2 cup white wine vinegar 2 tablespoons onion flakes 3 tablespoons flour 1 cup cranberry juice 1 cup milk Remove all fat from the moose roast and wipe well with a clean damp cloth. Lard the roast as follows: cut salt pork or bacon into 1/4-inch strips and chill thoroughly; pierce the roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of salt pork or bacon. Place the roast in a glass, earthenware or porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar; pour over the moose. (3 cups of sweet pickle juice may be used in place of the brown sugar, water and vinegar if desired.) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it. Remove the roast from the marinade and place it in a covered roaster; roast for approximately 1 hour at 350F. Add onion flakes and cranberry juice; continue roasting until tender (approximately another hour). Transfer the meat to a hot platter. Add flour to the pan drippings and stir until the flour has absorbed the fat. Add the milk, stirring constantly, until gravy is the desired thickness. Serve hot with the roast. Serves 6 to 8. From Northern Cookbook; edited by Eleanor A. Ellis; Supply and Services Canada; 1967. Hallie's Notes: This recipe, although I haven't tried it yet, is from one of those "old standby" cookbooks that I have relied on for years. I am not a big fan of using cinnamon and cloves as a seasoning for meat but that is obviously a personal preference. I do know I would be adding some garlic. I have never found any moose I have eaten to have a 'gamey' taste; obviously it has a unique taste but it is not dissimilar to beef or bison in my opinion and seasonings that work well with either of those meats should work well with moose. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 709 Calories; 70g Fat (88.4% calories from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 1499mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 13 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Brie Crostini with Cranberry Salsa Recipe By : Chef to Chef Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salsa: 2 cups fresh cranberries 2 scallions -- finely chopped 1 small red jalapeño pepper -- seeded and minced 1/3 cup sugar 1 pinch salt 3 tablespoons fresh cilantro -- minced 1 1/2 tablespoons fresh lemon juice 1 teaspoon lemon zest -- minced 1 tablespoon fresh ginger -- peeled and finely minced Brie Mixture: 3/4 pound brie cheese -- room temperature 8 ounces cream cheese -- room temperature Black pepper -- to taste 1 baguette -- cut into 24 or so pieces Olive oil Process the cranberries in a food processor until very finely chopped. Place in a glass bowl along with the green onions, jalapeño, sugar, salt, cilantro, lemon juice, zest and ginger. Cover and refrigerate at least 4 hours. Stir occasionally. Remove most of the rind from the brie and process with the cream cheese and pepper. Process until very smooth. Transfer to a bowl and refrigerate. Bring to room temperature just before serving. When ready to serve, place sliced baguette on a sheet pan that has been lightly coated with olive oil. Brush the tops lightly and bake at 350F until just toasty. Spread with the brie mixture and top with a bit of the salsa. Makes 8 to 10 servings Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 28 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 9g Fat (34.6% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 358mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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