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FareShare Gazette Recipes -- October 1998 - M's
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* Exported from MasterCook * MANN’S Chinese Chicken & Broccoli in Lemon-Garlic Sauce Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Broccoli Carrots
Chicken Main Dishes
Onions Rice
Sauces Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 qts. chicken broth
1 1/2 cups vegetable oil
1 cup soy sauce
2/3 cup lemon juice
1/2 cup minced garlic
1/3 cup honey
4 tsp. salt
2 tsp. red pepper flakes -- crushed
2 1/2 cups cornstarch
2 1/2 cups cold water
8 lbs. boneless chicken -- uncooked, cut in
3/4 in pieces
4 cups onion -- thinly sliced
4 cups carrot. thinly sliced
2 cups lemon -- thinly sliced
6 lbs. Mann's Gourmet Broccoli Florettes, steamed
tender crisp
cooked rice -- optional1. Combine chicken broth, oil, soy sauce, lemon juice, salt, honey, garlic, pepper flakes and bring to a boil. 2. Dissolve cornstarch in water and whisk into hot liquid to thicken. 3. Combine mixture with chicken, onion, carrot and lemon. 4. Cover and bake at 400_ F in hotel pan until chicken is cooked through but still juicy, about 20 minutes. 5. Stir in Mann’s Gourmet Broccoli Florettes and serve, alone or over rice. Note: Alternatively, uncooked broccoli can be added before baking; however, some color will be lost. Nutrients Per Serving Calories: 167, Protein: 6.76 G, Carbohydrate: 19.66 G, Dietary Fiber 2.86 G, Fat-total 7.86 G, Cholesterol: 8.3 mg, Sodium: 748.8 mg Recipe from http://www.broccoli.com/foodservice/fsrecipestoc.htm Posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Baked Beans Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Beans/Legumes
Onions Shrimp
Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried navy beans -- picked over and
rinsed
1 onion -- chopped
1 large garlic clove -- chopped fine
1/2 pound bacon -- chopped*
8 cups water
1/2 cup Grade B maple syrup (or Grade A maple
syrup flavored
with 3 drops maple extract -- or to taste)
1 teaspoon English-style dry mustard
1/2 teaspoon paprikaHere is a recipe for Baked Beans that are just delicious. I got this from a new cooking show, "Epicurious," which airs two epsodes on The Discovery Channel, Saturdays at 9:30 a.m. and 11:30 a.m. Eastern/Pacific. The show schedule for October is here: http://www.discovery.com/sched/domestic/series/65/1132.html. All of the show recipes are available on-line at http://www.food.epicurious.com/epitv/main.html. In a 7 1/2-quart oven proof heavy kettle measuring about 12 inches across combine beans, onion, garlic, bacon, and water and simmer, covered partially, 1 hour. Ladle out and reserve 1/2 cup cooking liquid. Preheat oven to 300 deg. F. In a bowl stir together reserved cooking liquid, maple syrup, mustard, and paprika until combined well and stir into bean mixture with enough additional water to just cover beans. Bake beans, covered, adding water at hourly intervals to keep mixture just covered, 5 hours. *Instead of bacon, I used the meat cut off a smoked ham hock, cooking the bone also during the first hour - probably gives a more intense flavor. And, of course, I used two garlic cloves! Contributed to FareShare 10-7-98 by Norm Jensen - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Swordfish Recipe By : harper@tribeca.ios.com (Robin Carroll-Mann)
Serving Size : 4 Preparation Time :1:10
Categories : Eat-Lf Mailing List Fish
Healthwise Main Dishes
Squash Volume 1, Oct. '98
WineAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound swordfish steaks
1 teaspoon olive oil
1/4 cup white wine
1 teaspoon basil -- dried
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 cloves garlic -- Minced, Peeled
4 slices red onionPlace the swordfish in a non-metallic shallow bowl, baking dish, or a ziplock bag. Combine next 6 ingredients. Mix the marinade well and pour it over the swordfish. Marinate, refrigerated for 1 hour, turning fish several times. Remove swordfish from marinade and place in a microwave-safe baking dish. Place a slice of red onion on each steak. Cover securely with plastic wrap. Microwave on high for 5 to 6 minutes. Rotate the baking dish halfway through the cooking process. Let stand, covered, for 1 minute. - - - - - - - - - - - - - - - - - - NOTES : We had this for dinner tonight. I'm not much of a fish fan, but I enjoyed this recipe. Posted on FareShare by bobbi744@acd.net ICQ#2099532 * Exported from MasterCook * Master Recipe for Celebration Cakes Recipe By : Family Circle 6/4/96
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Holidays
Volume 1, Oct. '98 DessertsAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter -- softened
1 2/3 cups sugar
3 eggs -- at room temperature
1 teaspoon vanilla
1 1/2 cups milkHeat oven to 350@. Grease two 9 x 2" round cake pans, or tow 9 x 9 x 2" square cake pans, or one 13 x 9 x 2" cake pan. Line with waxed paper; grease paper. Stir together flour, baking powder and salt in medium size bowl. Beat together butter and sugar in large bowl til pale and fluffy, about 5 mins, scraping down side of bowl with rubber spatula as needed. Beat in eggs, one at a time, til blended. Beat in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture, til just mixed. Pour batter into prepared pans, dividing equally. Bake in 350@ oven; 9" round cakes 25 to 30 mins; 9" square cakes 35 to 40 mins; 13 x 9 x 2" cakes 45 to 50 mins; or til wooden pick tests clean. Cool cakes in pans on rack 5 mins. Remove cakes to rack to cool. CARROT CAKE: To flour, add 1 tsp cinnamon, 1/4 tsp each nutmeg and cloves. Stir 1 cup shredded carrots, 1 cup chopped pecans into batter. APPLE CIDER SPICE CAKE: Stir 1 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp nutmeg into flour. Replace 1 2/3 cups sugar with 1 cup packed light brown sugar and 1/2 cup granulated sugar. Replace milk with 1 1/2 cups cider. Stir 1 cup chopped raisins and 1/2 cup chopped walnuts into batter. EGGNOG CAKE: Add 1 tsp nutmeg to flour. Replace 2 eggs with 2 egg yolks. Increase milk to 2 cups. CHOCOLATE CAKE: Stir 6 - 1 oz squares melted semisweet chocolate into egg mixture. NOTES : I used the basic recipe with a few variations to make a strawberry cake. Cake is somewhat heavy, nice color. Posted on Fare Share 10-1-98 by Cairn Rodrigues - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Fruit and Yam Gratin Recipe By : Betty Crocker New Choices Cookbook.
Serving Size : 6 Preparation Time :0:00
Categories : Apples Bananas
Fruit Pineapple
Side Dishes Sweet Potatoes
Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium yams
1 cup chopped pineapple
1 cup sliced banana (about 1 med)
3/4 cup chopped apple (about 1 med)
1/4 cup raisins
1/3 cup dry white wine or apple juice
1 Tablespoon packed brown sugar
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmegHeat oven to 350deg. Spray rectangular dish, 10x6x1 1/2, with nonstick cooking spray. Peel and cut yams into 1/4 in slices. Layer half of the yams in dish. Mix pineapple, banana, apple and raisins. Spread half the fruit over the yams. Repeat layering with remaining yam and fruit mixture. Mix remaining ingredients; pour evenly over yam and fruit mixture. Cover and bake 50 - 60 minutes or until yams are tender. From Betty Crocker New Choices Cookbook. GrassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mongolian Beef 2 (Velveted) Recipe By : Unknown
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Main Dishes Marinades
Sauces Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound flank steak
1/2 ounce bean thread
6 large green onions -- cut in 1" lengths
3 dried chili peppers -- or to taste
1 tablespoon cornstarch
---- Meat Marninade ----
1 egg whites (1 to 2) -- lightly beaten
1 tablespoon cornstarch
2 teaspoons oil
1 tablespoon sherry
1/2 teaspoon salt
1 dash white pepper
---- Sauce Mixture ----
4 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon sherry
1 teaspoon white vinegar
1/2 teaspoon hot bean sauce
1/2 teaspoon sweet bean sauce
1/2 teaspoon dried chili pepper, crushed -- or to taste
2 T garlic -- minced (2 to 3)Preparation: Cut flank steak cross-grain into 1/8" slices. Mix with meat marinade. Combine Sauce ingredients. Cooking: In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they willpuff up instantly). (Warning: Do only a few of the DRY bean threads at a time, they expand dramatically) Set fried bean threads aside on paper toweling. Add the remaining 1/2 cup oil (this is to cool down the oil already in the wok). Make sure it is now no hotter than 250 deg. F. To test, place a piece of beef in the oil. It should just BARELY sizzle. Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if desired). Pour in sauce mixture and let it reduce for 2 minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of cornstarch/water mixture to thicken. Add green onions for 15 seconds. Place beef on top of bean threads and serve. Posted to Fareshare 10/98 by J.Pellegrino - - - - - - - - - - - - - - - - - - NOTES : This is a wonderfully rich and velvety dish. The beef is cooked by the velveting method and, if done properly, will melt in your mouth. I tried stir frying the beef instead of the using the velveting method and it didn't have the same texture. If you have two woks, cook the sauce in one while cooking the beef in the other. It'll go much faster. If the taste is too hot, decrease the amount of chili peppers. Also you can omit serving on a bed of fried bean thread noodles. * Exported from MasterCook * Mrs. Reagan's Sweet Potato Souffle Recipe By : ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Celebrity Side Dishes
Sweet Potatoes Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sweet potatoes
1/2 cup heavy cream
3 egg yolks
1/8 teaspoon nutmeg
2 teaspoons brown sugar
Whites of 4 eggs, beaten until stiff
1 teaspoon butter for greasing dishPreheat oven to 400 degrees F. Prick sweet potatoes with fork and place in baking dish. Put in oven and bake for 45 minutes to 1 hour or until soft. Remove from oven, slice in half and scoop out the flesh into a bowl. Using a wire whisk or electric mixer, whip until smooth. Transfer 1 3/4 cups to a separate bowl. Reserve remaining potatoes for another use. Lower oven temperature to 350 degrees F. In a bowl, blend sweet potatoes and cream. Add egg yolks, nutmeg, and brown sugar. Mix well. Fold in beaten egg whites. Transfer mixture into a buttered 1 quart souffle baking dish and bake in the oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size : 4 Preparation Time :0:00
Categories : New Sauces
Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups mushrooms -- cut
into thick slices
1/2 cup chicken stock
2 cloves garlic -- minced
1 tablespoon assorted fresh herbs; such as
sage; rosemary; oregano;
basil or thyme
1 dash worcestershire sauce
salt and pepperMelt butter and oil in hot skillet. Add mushrooms and stir to coat evenly. Saute for 2-3 minutes. Add chicken stock, garlic, herbs and Worcestershire and saute for 2-3 minutes more. Season with salt and pepper. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total volume is reduced by evaporation. Sauces work with just about any dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * My Mom's Gingerbread Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads - Quick Cakes
Desserts Volume 1, Oct. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water
1 cup molasses
3/4 cup oil (I use a light olive oil)
1 cup brown sugar
3 eggs
2 1/2 cups white flour
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. clovesCombine boiling water molasses, oil and brown sugar. Beat eggs and add to cooled mixture. Add dry ingredients to liquids, beat till smooth. Pour into a greased and floured 9 x 13 baking pan. Bake 1 hour at 325° or till it tests done. We used to love this stuff served with a lemon sauce or just with milk poured over the top. Lois in Shelton, WA LoisO43779@aol.com - - - - - - - - - - - - - - - - - -
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