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FareShare Gazette Recipes -- January 2008 - C's
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* Exported from MasterCook * Cafe Pasqual's Chocolate Truffle Torte - New Mexico Recipe By : Cafe Pasqual, Santa Fe, New Mexico Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds semisweet chocolate 2 cups heavy cream 2 tablespoons unsalted butter High quality unsweetened cocoa powder for dusting Combine chocolate, cream and butter in the top pan of a double boiler over simmering water. Do not allow chocolate to become too hot or it will become hard and dry. When chocolate mixture is completely melted, remove from heat and whisk with a balloon whisk until all the ingredients are well incorporated. Line bottom of a 9-inch springform pan with wax paper and pour chocolate mixture into pan. Let cool and then cover and chill at least 6 hours, or up to 48 hours before serving. To prepare torte for serving, run blade of a small, sharp pointed knife around edge of torte to loosen it from sides of pan. Unclasp and remove ring from springform pan. Run long, flat icing spatula between torte and springform pan bottom to detach torte. Invert serving plate over torte; Place one hand beneath pan bottom and one hand over serving plate; invert so torte rests on serving plate. Remove pan bottom and wax paper from top of torte. Using a fine meshed strainer or shaker, dust top with cocoa powder. Slice into individual servings. Refrigerate any leftovers. Makes 1 (9-inch) torte; servings 8 to 10. Source : Cafe Pasqual, Santa Fe, New Mexico - Santa Fe - July 2001 Formatted by Chupa Babi: 12.26.07 Contributed to the FareShare Gazette by Chupa; 23 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 509 Calories; 40g Fat (65.1% calories from fat); 4g Protein; 45g Carbohydrate; 0g Dietary Fiber; 71mg Cholesterol; 26mg Sodium. Exchanges: 0 Non-Fat Milk; 8 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Cajun Style Squash Casserole Recipe Recipe By : Southern Food at a Glance from Diana Rattray Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds yellow summer squash -- sliced 1/4 cup butter 6 green onions -- with green, chopped, reserve half of the green part 1/2 cup chopped celery 2 thick slices French bread -- torn into small pieces 1/2 cup milk 1 teaspoon sugar -- (1 to 2 teaspoons) 2 tablespoons butter -- (in small pieces) Bread crumbs Boil squash in lightly salted water until tender. Drain. Melt butter in large saucepan; add all but half of the chopped green onion tops and the chopped celery. Sauté until tender. Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar and remaining onion tops. Blend well. Pour into a 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs. Bake in preheated 350F. oven for 20 to 25 minutes or until crumbs are brown. Serves 6. Source : "Southern Food at a Glance from Diana Rattray, Southern Food @about.com" S(MC format by Chupa Babi): "12.16.07" Contributed to the FareShare Gazette by Chupa; 29 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 538 Calories; 17g Fat (28.2% calories from fat); 14g Protein; 82g Carbohydrate; 5g Dietary Fiber; 34mg Cholesterol; 1059mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Champagne Vinaigrette Recipe By : EattingWell, Dec 2006 Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 shallot -- peeled and quartered 1/4 cup champagne vinegar or white-wine vinegar 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 3/4 teaspoon salt Freshly ground pepper -- to taste Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth. Makes 2/3 cup, for 8 servings. Active Time: 5 minutes. Total Time: 5 minutes Source : EattingWell, Dec 2006. Formatted by Chupa Babi: 12.22.07 Make Ahead Tip: Cover and refrigerate for up to 1 week. Whirring this dressing in the blender gives it a creamy consistency. If you don't have a blender just mince the shallots, then whisk the ingredients in a medium bowl. Contributed to the FareShare Gazette by Chupa; 17 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 7g Fat (97.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 223mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cherry Rice (Marilyn's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup canned dark sweet cherries -- drained [keep liquid] 1 cup drained cherry liquid 1 cup fat-free chicken broth 1 dash nutmeg and cloves 1 dash salt -- optional 1 cup rice Place cherry juice and chicken broth in saucepan with rice, nutmeg and cloves. Bring to boil. Cover, reduce heat to simmer and cook until rice is tender and all liquid is absorbed. Stir in cherries; add salt if desired. Serve. Makes 6 servings. Contributed to the FareShare Gazette by Joan; 29 January 2008. www.fareshare.net ---> Oooh, this do sound yummy. Now all I have to do is replace the canned cherries with frozen strawberries or maybe cranberries and the juice with frozen cherry juice (yes, that I have), substitute ginger for the cloves and maybe I can try it. With the weather giving us blizzard conditions (snow, blowing snow, winds gusting to 50 kph packing drifts, temps reaching a daytime high of minus 30C and a temp of -46C [-50F in case you wondered] this morning) I'm definitely not venturing out to go shopping but it is certainly an occasion for some comfort food and pampering. Hey, it's January up here in the Great White North and we can't all be snowbirds! <G> H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; trace Fat (1.6% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 129mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. * Exported from MasterCook * Chevre Tartlets With Sweet Pepper Coulis Recipe By : Len Spampinato of Aromas Event Consulting & Catering Serving Size : 15 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 phyllo tartlet cups -- (1 package) 8 ounces fresh chevre -- (goat cheese) 1 sweet red pepper -- roasted, peeled and seeded 1 sweet yellow pepper -- roasted, peeled and seeded 15 fresh rosemary sprigs Preheat oven to 350 degrees F. Place tartlet cups on a baking sheet and crisp in oven for 5 to 7 minutes or until golden brown; set aside. Whip goat cheese by hand or in a food processor for 30 seconds until it softens. Spoon cheese into a small pastry bag and pipe into tartlets, filling three-quarters full. Artfully cut peppers into small pieces and place on top of goat cheese. To garnish, place 1 sprig of rosemary in the center of the pepper-covered tartlet. Serve immediately. Makes 15 appetizers. Author : executive chef Len Spampinato of Aromas Event Consulting & Catering, Fox Chapel, Pa. Source : Detroit News Formatted by Chupa Babi: 12.10.07 Chupa Note: this is a very lovely and forgiving recipe. I've made it with feta, mint and roasted prepared minced garlic. I do like the colored bits from the roasted peppers, and use the ones bottled in oil. Oil packed sundried tomatoes are nice too. I'm sure blue cheese would be nice too. Contributed to the FareShare Gazette by Chupa; 5 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (14.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Chili Powder Recipe By : Jennie Bartlett Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chili powder 2 tablespoons cayenne 1/2 cup garlic powder 4 tablespoons ginger 4 tablespoons cloves 4 tablespoons dry mustard 4 tablespoons nutmeg Combine and store in tightly covered jar in cool, dark place Contributed to the FareShare Gazette by Jennie; 20 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Orange Cake with Orange-Cocoa Cream Cheese Frosting Recipe By : Anne Byrn Serving Size : 16 Preparation Time :0:08 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Solid vegetable shortening -- for greasing the pans Flour for dusting the pans 1 package plain devil's food cake mix -- (18.25 ounces) 1 1/3 cups orange juice 1/2 cup vegetable oil 3 large eggs 1 teaspoon grated orange zest Orange-Cocoa Cream Cheese Frosting Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, orange juice, oil, eggs and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed with your finger, 30 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Orange-Cocoa Cream Cheese Frosting: Orange-Cocoa Cream Cheese Frosting 8 ounces cream cheese -- at room temperature 4 tablespoons butter -- at room temperature [1/2 stick] 1/4 cup unsweetened cocoa powder 1 teaspoon pure orange extract 3 3/4 cups confectioners' sugar -- sifted 1 tablespoon orange liqueur -- (1 to 2 tablespoons) such as Grand Marnier, Cointreau or Triple Sec Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the cocoa powder, orange extract, confectioners' sugar and 1 tablespoon orange liqueur. Blend with the mixer on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. If the frosting seems too stiff, blend in another 1 tablespoon liqueur. Use to frost the top and sides of the cake or cupcakes of your choice. Makes 3 1/2 cups; enough to frost a 2- or 3-layer cake or 36 cupcakes. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving. Preparation Time: 8 minutes. Baking Time: 30 to 32 minutes. Assembly Time: 10 minutes. Source : "Chocolate From The Cake Mix Doctor" Copyright : "Copyright 2001 by Anne Byrn" T(Baking): "0:30" NOTES : This is one of the easiest and most effective ways to doctor up a cake mix: Simply substitute good-quality orange juice for the water in the batter, add a little orange zest and voila - a spectacular cake in both taste and appearance. The dark, deep, moist orange-flavored cake reminds me of those orange-shaped chocolates from England - the ones that open into wedges. Delicious anytime, but especially in the depths of winter. The Cake Mix Doctor Says: About that orange zest: Did you know you can grate the zest from oranges ahead of time and freeze it in little plastic bags? That's what my clever friend Martha Bowden does. I have found the best tool for zesting is the Microplane (See Cool Cake Baking Tools). It grates only the zest, leaving the bitter white part behind and the bald orange is smooth and ready for eating or juicing. Bobbie's Note: This is the best chocolate cake we had ever eaten. The flavor was incredible. We did this for a birthday cake for all our December birthdays. Contributed to the FareShare Gazette by Bobbie; 4 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chowchow (Addie's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds apples 5 pounds sweet peppers 2 onions 1 pound hot peppers 2 quarts vinegar 1 cup water 3 tablespoons cinnamon 3 pounds sugar 1/2 box pickling spices Salt to taste Grind in food chopper or chop fine with a knife, the apples, peppers and onions; let set 10 minutes and drain. Combine remaining ingredients, simmer 10 minutes. Add the apples, peppers and peppers; let mixture simmer for 3 hours. Fill immediately and seal. Process 10 minutes in boiling water bath. Contributed to the FareShare Gazette by Jim; 24 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chowchow from the Foxfire book of Appalachian Cookery Recipe By : Foxfire book of Appalachian Cookery Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 quarts green tomatoes - (1 peck) 2 large heads cabbage 2 quarts sweet green pepper 2 quarts sweet red peppers 2 quarts small white onions 8 quarts string beans - (1 peck) 1/4 cup white mustard seed 2 ounces celery seeds 2 ounces white or black cloves 2 ounces allspice 1 1/2 ounces yellow mustard seed 1 ounce turmeric 1 pound brown sugar Vinegar Chop the tomatoes. Let them stand over night in their own juice. Drain well. Chop the cabbage, onions, beans and peppers; mix together and add the tomatoes, spices and sugar. Put in a porcelain kettle and cover with vinegar. Boil for 3 hours. When cool, seal in jars. Process 10 minutes in boiling water bath. Contributed to the FareShare Gazette by Jim; 23 January 2008. www.fareshare.net ---> Note on measurements: 1 peck equals 16 dry pints or 8 dry quarts 4 pecks equal 1 bushel. Pecks are used for dry measures (fruits, vegetables etc.) where fairly large quantities are called for. H. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Clementine, Apricot and Olive Salsa Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 dried apricots 6 clementines 2 tablespoons dried cranberries -- or raisins (optional) 1 bay leaf 1/8 teaspoon cloves 1 tablespoon olive oil 1/2 teaspoon cumin seeds 3/4 cup chopped onion 1 tablespoon white vinegar -- (1 to 2) Salt and cayenne pepper to taste 10 black olives Cut each apricot into 3 or 4 pieces. Squeeze the juice from 3 clementines and put it in a small saucepan with the apricots, cranberries or raisins (if using), bay leaf, cloves and the zest from one of the clementines. Cover the pan and simmer the fruit until it is plump and tender but not mushy. In another small pan, heat the oil over moderate heat, stir in the cumin. A few seconds later, stir in the onion. Cover the pan and let the onion soften over low heat, stirring once or twice, for 6-7 minutes. Meanwhile, peel the remaining clementines and scrape as much pith as possible from the fruit. Separate into segments, cutting each one in half. Add to the apricot mixture. Combine the clementine and onion mixtures, add a tablespoon of vinegar, salt to taste and a pinch of cayenne. Cook over moderate heat for 2 minutes. Check for seasoning and add more salt, cayenne or the remaining tablespoon of vinegar, as you prefer. Remove from the heat. Pit 8 olives and cut each one into 2 or 3 slices. Stir into the mixture. Serve at room temperature, using the remaining olives as garnish. Serves 8. Source : "Boston.com Arts and Entertainment" S(MC format by Chupa Babi): "12.17.07" NOTES : This salsa takes ingredients and spices used in the Moroccan orange and olive salad and turns them into a thick golden salsa to eat with [favorites]. Use it also as a relish with cheese or cold cut sandwiches. Chupa Note: I like to use the Japanese rice vinegar. Its sweeter and less acidic. Contributed to the FareShare Gazette by Chupa; 30 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 405 Calories; 2g Fat (4.6% calories from fat); 6g Protein; 102g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cold-Packed Polish Dills (Dave's) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **ORIGINAL RECIPE** 4 pounds pickling cucumbers 8 dill heads 6 garlic cloves -- (or more) 8 cups water 2 cups white vinegar 1/2 cup pickling salt 1/2 teaspoon crushed red pepper 4 teaspoons whole mustard seed **OPTIONS (PERSONAL TASTES)** 1 teaspoon alum -- (option) 3 teaspoons crushed red pepper -- (option) 2 teaspoons whole mustard seed -- (change) Original Recipe Wash and dry the cucumbers; prick a few holes in each with a fork or quarter them lengthwise. Peel and break the garlic cloves. It is easiest to cut the cloves with a sharp knife into thin slices or small chunks. Place half of the dill heads in the bottom of a clean 1-gallon jar. Add the garlic, crushed red pepper and mustard seed. Pack loosely with cucumbers and top with the remaining dill. Refrigerate while preparing brine. Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cool to room temperature. Pour the cooled brine over the cucumbers, making sure they are covered. Screw a lid on the jar and STORE IN THE FRIDGE for about 4 - 6 weeks before serving. If you've quartered the cucumbers instead of leaving them whole, they will be ready somewhat sooner (two or three weeks instead). Ingredients can also be divided between four 1-quart wide mouth jars. It is it more convenient to make a gallon jar batch (takes less of a footprint in the refrigerator) and then divide up the pickles later into separate jars when they're ready to eat. (That frees up the jar for the next batch, too) Options, Personal Tastes And Modifications A great garlic pickle results from deletion of the dill heads. The dill heads are not necessary for an excellent pickle. The addition of a small amount of alum (1 teaspoon makes a marked improvement in the flavor of the pickles. I recommend the addition highly. For hot dill pickles, increase the pepper flakes to 2 or 2 1/2 teaspoons. Cut the cucumbers in 1-inch slices instead of length wise for identification purposes. This pickle has a pronounced mustard flavor when pickling is complete. Reduce the mustard seed to 2 teaspoons if desired. This produces a pickle closer to those found in the stores. The following can be added: 6 to 8 whole pepper corns, 3 to 4 mace heads and 1/2 teaspoon whole coriander. Other spices can be used. Do not use pickling spice mixes bought in stores. These are meant for sweet pickles. Contributed to the FareShare Gazette by Jim; 26 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (5.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Company Muffins (oat bran) Recipe By : Haute Bran by Sarah Fritschner in Harrowsmith; 1989 Serving Size : 18 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup oat bran 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup brown sugar 1 1/2 cups finely shredded carrots 2 large tart apples -- peeled cored and shredded 1/2 cup raisins -- (optional) 1 cup chopped pecans 1/4 cup vegetable oil 1/2 cup skim milk 2 eggs -- lightly beaten or use egg substitute or 4 egg whites 1 teaspoon vanilla Combine flour, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in sugar. Add carrots, apples, raisins and pecans; mix together. Make a well in the centre of the mixture; add oil, milk, eggs and vanilla. Stir until just moistened. Use a 1/4-cup measure to scoop muffin batter into greased tins. Bake at 375F. for 18 to 20 minutes or until nicely browned. Makes 18 muffins. Author's comment: These easy-to-make muffins freeze beautifully. They contain lots of carrots and apples, which are good sources of soluble fibre and, use very little oil. From Haute Bran; take two muffins and call me in the morning by Sarah Fritschner in Harrowsmith Magazine; March/April 1989. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 9g Fat (41.8% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 242mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Corn Cakes by the Seat of Hallie's Pants Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Last night when Buddy got a blank look on asking, "What's for supper?", I gazed into my pantry for a few minutes before inspiration struck (boing!), then I got to work. I made some buttermilk pancakes with creamed corn, two of those teeny little lunch-type containers of fruit cocktail that were saying use me or pitch me, half a cup of oat bran and a heaping tablespoon of Madras curry powder. I will admit I cheated a bit and used a buttermilk pancake mix. For the 2 cups of pancake mix I added about 1 1/2 cups of liquid which was a combination of some leftover chicken stock, the juice from the fruit cocktail and a bit of water. This made about eight 6-inch very tasty pancakes. Ok, so it's a whole other recipe. What can I say? You get two for the price of one. I wasn't worried about counting carbs because there was snow in the forecast and that meant I would get lots of exercise in the morning. <G> H. Contributed to the FareShare Gazette by Hsllie; 16 January 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Corn Pickle Or Salad (Mennonite) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ears corn 1/2 head cabbage 4 peppers -- red or green 1 bunch celery 1 1/2 tablespoon salt 1 cup sugar 1 cup vinegar 1 cup water 1 1/2 tablespoon dry mustard Cook corn on the cob until tender. Cut off. Chop cabbage, celery, peppers into small pieces and cook until tender but not soft. Drain. Mix vegetables together and add sugar, salt, vinegar and mustard. Bring to a boil and put in jars. Seal. Esther Rhodes of Virginia, Mrs. Noah Zimmerman of Pennsylvania _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett Contributed to the FareShare Gazette by Jim; 22 January 2008. www.fareshare.net ---> By the way gang, remember that today it is considered safer to process pickles in a boiling water bath for 10 minutes after bottling so keep that in mind when you are using old favourite recipes. It helps to prevent spoilage of the product on which you have spent time, money and effort and also protects the consumer. (your mother hen clucks softly as she totters back to her cozy nest) H. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corncakes with Maple Yogurt Topping Recipe By : Culture Shock by Rux Martin in Harrowsmith; 1989 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Corncakes** 2 large eggs -- beaten 3/4 cup milk 2 tablespoons vegetable oil 1/4 cup yogurt 3/4 cup stone-ground cornmeal 1/2 cup white flour 1/2 cup whole wheat flour 1/2 teaspoon salt 1 teaspoon baking powder 2 tablespoons sugar **Topping** 8 ounces yogurt 2 ounces maple syrup For pancakes, stir together eggs, milk, oil and yogurt. In another bowl combine dry ingredients. Gradually stir dry mixture into liquid, a third at a time. Fry pancakes in a lightly oiled pan. Combine topping ingredients and spoon over pancakes. Makes 6 to 8 pancakes. Author's comment: Slightly crunchy, these pancakes are so light that you'll think they were made with yeast. From Culture Shock, the astonishing versatility of yogurt by Rux Martin; Harrowsmith Magazine; Number 86; July/August 1989. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 9g Fat (35.6% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Creamy Tomato Bisque with Mozzarella Crostini with Tofu - 4 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 large onion -- chopped 4 garlic cloves -- crushed and peeled 14 ounces reduced-sodium broth -- (1 can) 2 cups water 1/4 cup white rice 28 ounces crushed tomatoes -- (1 can) 1/2 cup silken tofu 1 tablespoon rice vinegar 6 slices baguette -- 3/4-inch-thick 3 tablespoons shredded part-skim mozzarella cheese 1. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes. 2. Preheat oven to 450F. 3. Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often. 4. Meanwhile, top slices of baguette with mozzarella and place on a baking Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini. Makes 6 servings, about 1 1/2 cups each Tips : Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. When ready to serve, make crostini and reheat the soup (Steps 2 & 4). Description : "4 pts" Contributed to the FareShare Gazette by Chupa; 1 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1363 Calories; 19g Fat (12.3% calories from fat); 43g Protein; 254g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 2941mg Sodium. Exchanges: 16 Grain(Starch); 2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Creole Matzo Balls Recipe By : Matzo Ball Gumbo by Marcie Cohen Ferris Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil -- divided 1/4 cup finely chopped onion 1/4 cup chopped fresh flat-leaf parsley 2 teaspoons Creole Seasoning -- (2 to 2 1/2 teaspoons) [see Note] 2 large eggs 1/2 cup matzo meal Water Kosher salt In a small, nonstick skillet, heat 1 tablespoon oil over medium heat. Add onion and cook, stirring often, until tender, 2 to 3 minutes. Stir in parsley and Creole Seasoning to taste and cook, stirring, for 30 seconds. Scrape onion mixture into a medium bowl and let cool slightly. Add eggs and remaining 1 tablespoon oil. Mix with a fork until eggs are well broken up. Add matzo meal and mix until blended. Cover and refrigerate for 20 minutes or a few hours. Fill a large saucepan with water. Cover and bring to a boil. Moisten your hands and form the matzo ball mixture into 12 balls, using a heaping tablespoon mixture for each. Add a big pinch of salt to the boiling water and drop in the matzo balls. Cover, reduce heat to low and simmer for 15 minutes or until cooked through. Serve as a side dish or transfer with a slotted spoon to your soup of choice and serve hot. Makes 12 matzo balls or 6 servings. Author : "Matzo Ball Gumbo" by Marcie Cohen Ferris (University of North Carolina Press, $29.95). Formatted by Chupa Babi: 12.10.07 Note : Creole Seasoning blends are available in the spice section of most supermarkets and on the Web. Contributed to the FareShare Gazette by Chupa; 21 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 6g Fat (51.4% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curry Powder Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons coriander seeds 2 teaspoons brown mustard seeds 2 teaspoons fenugreek seeds 2 teaspoons cumin seeds 1 teaspoon black peppercorns 6 whole cloves 8 dried chiles 2 tablespoons besan flour 2 tablespoons turmeric In a dry frying pan over medium high heat, dry fry the spices (except the besan flour and turmeric) about five minutes until fragrant. Transfer to a small bowl; stir in the flour and turmeric. When cool, grind until finely powdered. Cuisine : "Indian Food" Yield : "1/2 cup" Contributed to the FareShare Gazette by Jennie; 22 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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