Recipes Included On This Page Baked Brandied Cranberries Baked Deer Steak Black Forest Trifle Blackberry-Sage Cornmeal Thumbprints Blue Cheese-and-Bacon Puffs Bulgur Salad with Chickpeas, Roasted Peppers and Spiced Cumin Dressing Bulgur Salad with Raisins and Pumpkin Seeds - AICR Bulgur with Apples, Currants and Toasted Pecans - veggie Bulgur with Apricots and Almonds Bulgur with Leeks, Cranberries and Almonds Bulgur, Pine Nut and Red Pepper Pilaf Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Brandied Cranberries Recipe By : Pillsbury Holiday 2006 Most Requested Recipes Vol 14 No 1 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh cranberries -- (1 bag) 1 1/2 cups sugar 2 teaspoons grated orange peel 3 tablespoons brandy -- or orange juice Rating : Easy, Low Fat Prep Time: 5 Minutes. Start to Finish: 1 Hour 5 Minutes 1. Heat oven to 350 degrees F. In ungreased 1 1/2-quart casserole, mix all ingredients. Cover. 2. Bake 20 minutes. Uncover casserole; stir mixture. Bake uncovered 30 to 40 minutes longer or until cranberries pop and mixture is slightly thickened. Serve warm or cold. Servings : 8 (1/4 cup each) Cook's Note: You can use frozen cranberries to make this tangy-sweet cranberry relish if you like; just add 5 to 10 minutes to the baking time. Either way, it tastes great when paired with a pork, ham, chicken or turkey main dish. Source : Pillsbury Holiday 2006 Most Requested Recipes Vol 14 No 1, page 82 Copyright : "No info; display until Dec 12, 2006" Yield : "8 servings" Contributed to the FareShare Gazette by Mary; 27 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; trace Fat (0.4% calories from fat); trace Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Baked Deer Steak Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds deer steak 1/2 cup vinegar 1 cup water -- to cover 2 cups milk -- to cover 2 cups flour 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 cup oil 3 medium sweet onions -- sliced 2 cans beef broth 1 stick butter -- softened [1/4 pound/1/2 cup] 1 tablespoon Worcestershire sauce 1/2 cup red wine -- to taste Salt and pepper Preheat oven to 350F. Rinse deer steaks and place in a zip bag with vinegar and water; allow to soak for 2 to 3 hours in the refrigerator. Remove steaks and discard vinegar water; rinse out bag. Rinse meat; trim and debone. Place back in bag and cover with milk. Allow to marinate for at least 4 hours in the refrigerator. Remove meat from refrigerator about 1/2 hour before cooking. Drain milk from meat but do not rinse again. In a flat bowl or dish, combine the flour, salt, black pepper and garlic powder. Heat oil in a large, heavy pan. Dredge steak pieces in seasoned flour. Brown deer steak in oil. Remove steak and place in a covered casserole dish. Add onions to pan and sauté until tender, remove to the casserole dish. Add 1 can beef broth to the frying pan. Bring to a boil and scrape the bottom of the pan. Reduce heat. Add the butter to the pan and stir to combine. Dump in the flour left in the dredging dish, stirring to incorporate. Add the second can of broth, the Worcestershire and the wine; cook until gravy begins to thicken. Salt and pepper to taste. Pour or ladle gravy over venison and onions; cover casserole dish and bake for 45 to 60 minutes. Serve with salad and rice. We also prepared mashed cauliflower with the dinner. S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 16 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 478 Calories; 28g Fat (52.9% calories from fat); 11g Protein; 44g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 1019mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non- Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Black Forest Trifle Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar -- plus 2 tablespoons sugar 1/4 cup unsweetened cocoa 3 1/2 tablespoons cornstarch 2 cups milk 1 tablespoon margarine 3/4 teaspoon vanilla extract 1 loaf chocolate pound cake -- or similar, 15 ounces 1/4 cup cherry-flavored liqueur 2 cans cherry pie filling -- 20-ounces each 1 large container frozen whipped dessert topping Fresh cherries -- optional Chocolate curls -- optional Combine sugar, cocoa and cornstarch in a saucepan. Gradually add milk, stirring with a whisk until smooth. Cook over medium heat, stirring constantly, 5 to 8 minutes until mixture is thickened. Remove from heat. Add margarine and vanilla, stirring until margarine melts. Cover and chill. Cut cake in 1-inch cubes. Arrange half of cake cubes in a 3-quart trifle bowl; brush with 2 tablespoons liqueur. Spoon half of cherry filling over cake. Spread half of chocolate mixture over cherry filling. Top with half of whipped topping. Repeat layers with remaining cake, liqueur, cherry filling, chocolate mixture and whipped topping. Cover and chill at least 8 hours. If desired garnish with fresh cherries and chocolate curls. Description : "A pretty, rich and easy dessert -- we prepared this for Christmas Eve, 2006." S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 29 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 3g Fat (13.5% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Blackberry-Sage Cornmeal Thumbprints Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2/3 cup yellow cornmeal 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1 cup unsalted butter -- room temperature 1 cup packed light brown sugar 2 large egg yolks 2 teaspoons finely shredded lemon peel or 1/8 teaspoon lemon oil 1 1/2 teaspoons vanilla 5 teaspoons fresh minced sage or 1 1/2 teaspoons dried, crushed sage 3/4 cup blackberry preserves -- room temperature Preheat oven to 350 degrees F. (325 convection). In a medium bowl, combine the flour, cornmeal, baking powder, and salt; set aside. In the bowl of an electric mixer, beat butter on medium-high speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of the bowl to fully incorporate. Beat in the egg yolks, lemon peel (or lemon oil), vanilla and minced sage until combined. Add the flour in 3 increments, beating until all is incorporated. Cover and refrigerate batter for 1 hour. Shape dough into 3/4-inch balls and place them 2-inches apart on an ungreased cookie sheet (I line with a Silpat). Using the end of a wooden spoon (I use the nipple of a baby bottle), press into the center of each ball of dough. Drop about 1/4 teaspoon of the blackberry preserves into each indentation. (Optional: garnish cookies with a tiny sage leaf, if desired.) Place prepared cookies into the freezer for 15 minutes prior to baking for best results. Bake cookies for 8-10 minutes, or until bottoms are lightly browned. Cool on a cookie sheet for 1 minute, then transfer to wire racks to cool. This is an adaptation of a Better Homes and Garden 2001 Grand Prize winning cookie from their Holiday Baking magazine. Formatted by Chupa Babi in MC: 12.16.06 Contributed to the FareShare Gazette by Chupa in response to a request; 21 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese-and-Bacon Puffs Recipe By : Southern Living Serving Size : 48 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1/2 cup solid vegetable margarine 1 1/2 cups flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground red pepper 6 large eggs 8 ounces crumbled blue cheese 1/2 pound bacon -- fried crisp and crumbled 1/2 cup finely chopped green onions Preheat oven to 400F. Combine water and margarine in a large saucepan; bring to a boil. Add flour, salt and peppers; cook, beating with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat; cool 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cheese, bacon and green onions. Drop dough in rounded teaspoonfuls about 2 inches apart onto lightly sprayed baking sheets. Bake for 20 to 25 minutes or until golden brown. Serve warm or at room temperature. Yield : 4 - 5 dozen. Southern Living, APRIL 1997 Notes : Served Christmas Eve by Doris and Art Guyer, December 2006. Some of us chile heads liked to add a squirt of hot sauce to these before we popped them in our mouth. They turned out like a savory cookie! Formatted in MC by Art Guyer Contributed to the FareShare Gazette by Art; 27 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 4g Fat (58.6% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Bulgur Salad with Chickpeas, Roasted Peppers and Spiced Cumin Dressing Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fine-grain bulgur 3 cups boiling water 3 tablespoons fresh lemon juice 1 teaspoon honey 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper Salt 1/4 cup extra-virgin olive oil 1 can chickpeas -- rinsed and drained 6 ounces drained jarred roasted red peppers -- diced [about 1 cup] 1/4 cup minced fresh parsley leaves 1 medium Bibb lettuce -- leaves separated 4 pita breads -- warmed and cut into wedges 1. Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl. 2. Meanwhile, whisk the lemon juice, honey, cumin, cayenne and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth. 3. Add the chickpeas, roasted peppers and parsley to the bowl with the drained bulgur; stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine. 4. Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate. Serve. Serves 4 as a main course. Source : A Year in a Vegetarian Kitchen,By Jack Bishop; Houghton Mifflin, 2004. Formatted by Chupa Babi in MC: 10.16.06 Fine-grain bulgur, sometimes labeled "good for tabbouleh", is essential to this recipe because coarsely ground bulgur will not soften when soaked in boiling water. A late-season tomato salad or sautéed cherry tomatoes with Indian flavors complete this meal. Contributed to the FareShare Gazette by Chupa; 4 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgur Salad with Raisins and Pumpkin Seeds - AICR Recipe By : American Institute Cancer Research Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur wheat 2 cups boiling water 1 large celery rib -- finely chopped 1 medium green bell pepper -- finely chopped 1 cup canned chickpeas -- rinsed and drained or 1/2 cup crumbled feta cheese -- (optional) 1/2 Granny Smith apple -- peeled and finely chopped 1 cup loosely packed parsley -- chopped 1/3 cup raisins 1 small lemon -- juice of 2 teaspoons extra virgin olive oil Salt and freshly ground black pepper to taste 3 tablespoons toasted pumpkin seeds -- coarsely chopped Place bulgur in large bowl. Add water. Let stand until bulgur is al dente, about 20 minutes. Drain well in strainer, pressing gently on bulgur to remove most of the moisture. Transfer bulgur to dry serving bowl. Add celery, bell pepper, chickpeas or cheese if desired, apple, parsley and raisins. Stir to combine. Add lemon juice and oil. Toss with fork to coat well. Season with salt and pepper, if desired. Just before serving, toss with pumpkin seeds. Source : American Institute Cancer Research, Online Newsletter, 2001 Formatted by Chupa Babi in MC: 10.17.06 This crunchy variation of tabbouleh includes fruit. Add some chickpeas or feta cheese, if you like. Contributed to the FareShare Gazette by Chupa; 19 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 2g Fat (25.1% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 1/2 Fat. * Exported from MasterCook * Bulgur with Apples, Currants and Toasted Pecans - veggie Recipe By : American Institute of Cancer Research Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium unpeeled apple -- minced 1/3 cup currants 1/8 teaspoon cinnamon 1 cup dried bulgur -- cooked according to package directions 1 cup plain soy milk -- heated or vanilla-flavored soy milk 1/2 cup maple syrup 2 tablespoons finely chopped pecans In small bowl, combine apple, currants and cinnamon; set aside. In medium saucepan, prepare bulgur. Spoon bulgur evenly into 4 bowls. Pour warm soy milk evenly over bulgur; drizzle with maple syrup. Spoon apple mixture evenly on top; sprinkle with pecans. Serve immediately. Makes 4 servings Source : American Institute of Cancer Research, Online Newsletter Formatted by Chupa Babi in MC: 10.17.06 Serve this warm treat for breakfast instead of the traditional oatmeal. Contributed to the FareShare Gazette by Chupa; 20 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; trace Fat (0.7% calories from fat); trace Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Bulgur with Apricots and Almonds Recipe By : Gourmet, Quick Kitchen, December 2004 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sliced almonds -- (1 ounces) 1 small onion -- finely chopped (3/4 cup) 1 1/2 tablespoons olive oil 1 1/4 cups medium bulgur 1 1/3 cups water 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped dried apricots -- (2 ounces) 1/2 tablespoon unsalted butter -- or substitute cut into pieces 3 tablespoons coarsely chopped fresh flat-leaf parsley Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes. Cook onion in oil in a 3- quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes. Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds. Makes 4 servings. Source : Gourmet, Quick Kitchen, December 2004 Formatted by Chupa Babi in MC: 10.16.06 This dish, combining crunchy almonds and sweet apricots, tastes great with anything grilled. Contributed to the FareShare Gazette by Chupa; 7 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 13g Fat (69.4% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat. * Exported from MasterCook * Bulgur with Leeks, Cranberries and Almonds Recipe By :Bon Appétit, December 1995 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter -- or substitute (3/4 stick) 3 cups chopped leeks [white and pale green parts only] 5 cups canned low-salt broth 3 cups bulgur 2/3 cup dried cranberries 2/3 cup sliced almonds -- toasted Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper. Serves 6. Source : Bon Appétit, December 1995. Formatted by Chupa Babi in MC: 10.16.06 Contributed to the FareShare Gazette by Chupa; 5 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 21g Fat (38.6% calories from fat); 13g Protein; 63g Carbohydrate; 15g Dietary Fiber; 31mg Cholesterol; 139mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat. * Exported from MasterCook * Bulgur, Pine Nut and Red Pepper Pilaf Recipe By : Gourmet, October 1994 Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped fine 1 tablespoon vegetable oil 1 cup broth -- plus 2 tablespoons broth 3 tablespoons finely diced red bell pepper 3/4 cup bulgur -- see note * 2 tablespoons pine nuts -- toasted lightly 2 teaspoons minced fresh chives Note * available at natural foods stores and many supermarkets. In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened. Stir in broth, bell pepper and bulgur; bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives and, salt and pepper to taste. Serves 2 generously. Source : Gourmet, October 1994. Formatted by Chupa Babi in MC: 10.16.06 Can be prepared in 45 minutes or less. ChupaNote : Add half cup crumbled feta, handful of minced mint and parsley, toss well with some lemon juice and it turns into dinner!!! Contributed to the FareShare Gazette by Chupa; 6 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 12g Fat (32.8% calories from fat); 9g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat.

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