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FareShare Gazette Recipes -- October 1998 - C's (Page 5)

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Recipes Included On This Page

 Cream of Saffron Soup with Almonds
Cream Puffs w/Coffee Filling & Caramel Sauce
Creamy Garlic Dressing
Crunchy Vegetable Cheese Ball
Curried Pumpkin Soup (Croce)

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                     *  Exported from  MasterCook  *
                    Cream of Saffron Soup with Almonds
Recipe By     : Joe Famularo's ITALIAN SOUP COOKBOOK*
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Italian
                Nuts                             Poultry
                Soups                            Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  teaspoon      saffron threads -- dried
   1      tablespoon    hot water
   4      cups          clarified chicken broth -- preferably
                        homemade and low salt
   1                    chicken back without skin -- cut from bone
                        thinly sliced -- cut
                        into 1/2-inch pieces
     1/4  cup           slivered almonds
                        or blanched almonds
   1      tablespoon    pine nuts
   4      tablespoons   dry sherry
   1      dash          cinnamon
   3      tablespoons   liquid egg substitute
                        or one egg yolk -- whisked with
     1/4  cup           half and half
Place saffron in a small non-stick skillet and set over low heat. Warm the
saffron, shaking the pan frequently for about 1 to 2 minutes or until the
saffron is dry enough to crumble. Transfer to a small bowl and crush
saffron with fingertips. Add hot water and let stand at least 10 minutes.
Stir to dissolve.
OPTIONAL: Pan roast/toast the almonds and pine nuts in the same skillet
over medium low heat for about 4 minutes or until the aroma is released.
Bring broth to a boil in a medium size soup pot over medium-high heat. Add
chicken, almonds, pine nuts. Reduce heat to a very slow but steady simmer.
Cook, uncovered until chicken has turned white and is tender about 6
minutes. Add the sherry and cook 1 minutes more. Remove from heat and stir
in the saffron mixture and the cinnamon.
Stir the egg-and milk mixture into the soup. It will thicken slightly.
Serve at once.
SOURCES: "Vellutata di Zafferano e Mandorle," in  GOOD & GARLICKY THICK
Joe Famularo (1998 Workman Publishing Co)  
TESTED and posted on FareShare 10-98 BY Pat and Bob Hanneman
REVIEW:  Soup was surprisingly filling.  Serve this soup as appetizer or
for luncheon with salad and bread.  The broth carries the dish: Joe
suggests making a broth with chicken wings and necks, chicken veal bones,
leek, carrot, parsley, thyme, peppercorns and salt.  
[Each Serving Provides: 141 Calories; 17 g Protein; 5 g Carbohydrates; 
8 g Fat; 2 g sat. fat; 14 mg Cholesterol; 556 mg Sodium; 
Calories from Fat 46%] 
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2569 0 20116 0 0
                    *  Exported from  MasterCook  *
               Cream Puffs w/Coffee Filling & Caramel Sauce
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Pastries
                Sauces                           Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cream Puffs ingredients:
     1/4  cup           butter or margarine
     1/2  cup           water
     1/2  cup           flour with pinch of salt added
   2                    unbeaten eggs
Put the butter in a pan, add the water, and bring to a boil.  then 
add flour.  keep heat medium high.  using a large wooden spoon, beat the
mixture as hard as you can until it comes away from the sides of the pan
and makes a ball.  take saucepan from heat, and add 1 egg and beat mixture
until smooth.  add the second egg and beat hard again. now drop the dough
from a tablespoon onto a greased baking sheet, leaving several inches
between each puff.  bake in a hot oven (400) for 20 minutes, reduce heat
to 350, and bake 25 minutes or more.  cool.  slit one side or cut off the
top of each puff and fill with coffee cream, and serve with caramel sauce.
1 cup heavy cream whipped stiff
1 1/2 tsp instant coffee
2 Tbs. sugar
1/4 ts. vanilla
sprinkle coffee on cream, add remaining ingredients, and beat until 
28 caramels
1/2 cup water
place caramels and water in the top of a double boiler and cook over
boiling water until caramels are smooth.  stir occasionally.  cool.  great
over ice cream as well.
Posted on FareShare 10-98 by Beverly <>
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                   *  Exported from  MasterCook  *
                          Creamy Garlic Dressing
Recipe By     : Light & Easy Diabetes
Serving Size  : 1    Preparation Time :0:00
Categories    : Eat-Lf Mailing List              Healthwise
                Salad Dressings                  Vegetarian
                Volume 1, Oct. '98               Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Evaporated skim milk
   2      tablespoons   Fresh lemon juice
     1/4  teaspoon      Paprika
   2      large         Garlic cloves -- minced
     1/4  teaspoon      White pepper
     1/4  teaspoon      Salt
   2      dashes        sesame oil
   1      teaspoon      Dried dill weed
   1      dash          red pepper -- (Cayenne)
   1      teaspoon      apple juice, frozen concentrate
Place all ingredients in a blender and process until smooth.  
Chill before serving.
Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; 
FAT: 0g; 
Makes about 3/4 cup; 12 servings (1-tb each)
Source: Light & Easy Diabetes Cuisine by Betty Marks  
Brought to you and your via Nancy O'Brion and her Meal-Master
Posted on FareShare 10-98 by ICQ#2099532
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                     *  Exported from  MasterCook  *
                      Crunchy Vegetable Cheese Ball
Recipe By     : Reynolds Wrap Kitchens
Serving Size  : 32   Preparation Time :0:00
Categories    : Appetizers                       Broccoli
                Cheese                           Cream Cheese
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shredded carrots
   1      package       light cream cheese -- softened (8 oz.)
   1      cup           shredded 40% less fat Cheddar cheese -- (4 oz.)
   1      teaspoon      instant minced onion
   1      cup           finely chopped fresh broccoli
                        Reynolds Plastic Wrap
                        Assorted crackers
Press carrots between paper towels to remove excess moisture; set
aside.  In large bowl, blend cheeses and onion.  Stir in carrots and
broccoli; combine thoroughly.  Cover with Reynolds Plastic Wrap. 
Refrigerate at least two hours.  Shape mixture into a ball.  Overwrap
with plastic wrap to store until serving time.  Chill until it holds its
shape.  Remove wrap and serve with assorted crackers.  
Makes: 1 cheese ball (about 32 servings)
Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Curried Pumpkin Soup (Croce)
Recipe By     : "Thyme in a Bottle", by Ingrid Croce
Serving Size  : 6    Preparation Time :0:00
Categories    : Pumpkin                          Soups
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1      large         onion -- chopped
     3/4  cup           scallions -- sliced
   4      cups          pumpkin puree
   4      cups          chicken broth
   1                    bay leaf
   1      teaspoon      brown sugar
     1/2  teaspoon      curry powder
     1/8  teaspoon      nutmeg
   1      teaspoon      parsley -- finely chopped
   2      cups          half and half
                        salt and pepper -- to taste
                        pumpkin seeds, roasted -- OR
   2      tablespoons   chives -- finely chopped
   1      cup           sour cream -- optional
In a medium-large saucepan, saute the onions and scallions in butter until
golden brown.  Stir in the pumpkin.  Add the chicken broth, bay leaf, brown
sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15
Transfer the soup to a food processor and puree with the half-and-half or
chicken stock to reach the desired consistency, creamy with medium density.
Add salt and pepper to taste.  Serve with a handful of roasted pumpkin
seeds or chopped chives.  A small dollop of sour cream or creme fraiche may
also be used to garnish.
How to Cook Your Pumpkin: One 3-pound pumpkin | Preheat the oven to 350
degrees.  Cut the pumpkin in half vertically and  discard the seeds and
stringy pulp.  Place the pumpkin, cut-sides down, in  a shallow baking dish
and add water about a 1/2 inch high.  Bake for about 1 hour or until
tender.  The pumpkin is ready when it is easily pierced with a fork.   Cut
each half into wedges and peel.  A 3-pound pumpkin yields about 3 pounds
CREDITS -- "Thyme in a Bottle:  Memories and Recipes of Croce's
Restaurants", by Ingrid Croce, introduction by Arlo Guthrie.  
ISBN: 0-06-258624-6.  $25.00 hardcover, 256 pages; 200 recipes, 24 black & 
white photographs.  Publication date April 1996. (Ingrid is the widow of 
singer-songwriter Jim Croce, who died in 1973.) From Food Day 
[] October 21, 1996 
MC formatted 10-29-96 by 
Posted to FareShare 10/13/1998(Tue) by
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