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FareShare Gazette Recipes -- March 2010 - S's
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* Exported from MasterCook * Saffron Rice with Seafood Recipe By : Joyce Goldstein: Mediterranean Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups fish stock or half water and half bottled clam juice 1/4 cup olive oil 3 garlic cloves -- minced 1 yellow onion -- minced Salt and freshly ground pepper 1 cup peeled seeded diced tomatoes -- (6 oz/185 g) or 3 tablespoons tomato paste 1 teaspoon paprika 1/4 teaspoon saffron threads -- crushed and steeped in 2 tablespoons stock or water -- (2 to 3) 2 cups short-grain white Spanish rice or Arborio rice -- (14 ounces) 1/2 pound monkfish or other firm white fish fillets cut into 1 1/2-inch pieces 1/2 pound shrimp -- (prawns) peeled and deveined 1 1/2 pounds mussels -- debearded and well scrubbed 2 red bell peppers -- (capsicums) roasted and peeled then cut into long strips 1/4 inch wide Pour the stock or water and clam juice into a saucepan and bring to a simmer. In a large sauté pan (or a paella pan, if you have one) over medium heat, warm the olive oil. Add the garlic, onion and salt and pepper to taste and sauté, stirring, until softened, about 5 minutes. Add the tomatoes or tomato paste, paprika and saffron and its soaking liquid. Cook, stirring, for 3-4 minutes. Add the rice and mix well with the oil. Pour in 5 cups of the hot stock, reduce the heat to low and simmer, uncovered, until the rice is half-cooked, about 10 minutes. Add the remaining 1 cup stock and the fish pieces, shrimp and mussels (discard any that do not close tightly when touched) and sprinkle with salt. Cook, uncovered, for 10 minutes longer. Taste and adjust the seasonings. Arrange the mussels (discard any that did not open) and the roasted pepper strips on top of the rice. Cover and leave on the stove top over very low heat for 5 - 10 minutes to allow all the stock to be fully absorbed. Serve hot. Serves 4. Source: "Williams-Sonoma Kitchen Library ISBN 0783503237" Copyright: "1997 Weldon Owen Inc." NOTES : (Page 85) "Called arroz a la marinera, this seafood version of paella is eaten along the Mediterranean coast of Spain. Some recipes call for adding pieces of cooked chorizo sausage and cooked artichokes or asparagus with the fish." Contributed to the FareShare Gazette by Bobbie; 4 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 553 Calories; 28g Fat (51.0% calories from fat); 42g Protein; 19g Carbohydrate; 3g Dietary Fiber; 172mg Cholesterol; 938mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Scrambled Egg Casserole with Sautéed Vegetables Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large eggs 1/2 cup water -- or milk Sea salt and freshly ground pepper -- to taste 2 tablespoons unsalted butter -- (2 to 3) 2 tablespoons unsalted butter -- (2 to 3) 1 cup finely chopped onions 1/2 cup finely sliced mushrooms 1/2 cup finely chopped red pepper 1/2 cup finely chopped green pepper 1/2 cup finely chopped tomatoes Sea salt and freshly ground pepper -- to taste 1 cup shredded aged Gouda -- or cheddar Beat eggs and water together and season with salt and pepper. In a large frying pan, melt butter on medium high heat. Add eggs and scramble just until moist. Transfer to a buttered casserole dish, cover and place in a warm oven (150 to 200 F). Melt the remaining 3 tablespoon butter in frying pan and sauté onions, mushrooms, red and green pepper until soft. Add tomatoes and stir for another minute. Season with salt and pepper. Spoon this mixture over scrambled eggs and top with shredded cheese. Increase heat to 350 F and return to over until cheese melts. Serve with salsa or chili sauce and lots of toast! Yield: 6 to 8 Edmonton AM: Recipes. Brought to you by Gail Hall. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 18g Fat (71.2% calories from fat); 13g Protein; 3g Carbohydrate; trace Dietary Fiber; 445mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Seitan aka Wheat Meat or Gluten Steaks Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water or broth 1/2 cup Vital Wheat Gluten [like you use in baking] This was popular in the 30s when there just may not have been a way to buy meat. Today it is much easier than the rinse flour method. I firmly believe in not working too hard if you don't have to when cooking. Seitan [the easy way] This makes 2 large or 4 small servings. Note -you can multiply this without a problem. I make large batches and freeze. Mix. Pound [knead.. I like pound. It works out aggression] for about 5 minutes. You can simply walk around the house with the ball in your hand squeezing. It should be that firm when you are done mixing. DO NOT LET THIS RISE. It creates a strange texture for me when it does. You now have raw seitan. That simple and a LOT cheaper than the store. To cook: Slice to desired sizes. You have to cook. Don't freeze raw seitan however you can freeze all other cooked types without a problem. Simply freeze in the broth you cooked it in. You can pour straight from the cooled pot into the bags or container. If stove top fill a big pot with something like the Chicken broth recipe I provided or even Chicken or Beef broth or any other type of great tasting broth. Put it in cold and heat to boiling. Reduce to simmer. Don't add the raw to boiling broth. When it is done the Seitan will rise to the surface and float. I generally cook it until it is reduced to half the broth or less and then simply freeze via containers or freezer bags. If you want to vary the flavor of the broth or seitan, there are lots of good recipes out there. The Post Punk Kitchen on the net has a recipe for seitan that is praised highly on the Internet. Some say it tastes like Pepperoni. It's called the Seitan O'Greatness. http://www.postpunkkitchen.com/forum/viewtopic.php?pid=303584 Same easy method but baked. I figure it can be stovetop too. Other ways to cook the raw Seitan is indeed to bake it in the broth. The results are said to be more 'chewy'. Considering how chewy mine is when done, I'm not sure I would want more chewy. Remember the ratio is 1:1 broth/water:Vital Wheat Gluten. There is some confusion most of the time about Vital Wheat Gluten. It is the stuff you find in the baking isle to add to bread to make the rise better. In the USA it is sold in boxes or in bags. You can find it in a good store with a good baking aisle. It is not high gluten flour. It is the "pure" stuff. You do not have to rinse or fuss with it. Simply mix and off you go. IF using the flour you MUST rinse and rinse and rinse and you get the picture. There are lots of ways to use this from Jambalaya to Mock Lamb curry to BBQ wings to PA Dutch style pot pie to name a few. The advantage? Unless your broth contains fat, there is none in the recipe and it does have a nice protein content at about 31 grams to 4 ounces. Most of us have eaten it if you eat at a Chinese restaurant and ordered Mock Duck or Mock Chicken. Note - pot should be a big pot. About the size of a stock pot. A large saucepan if making large amounts will not work. AND the seitan WILL get bigger. Those small bits you put in are going to be nice size when you pull them out. Always over estimate. Contributed to the FareShare Gazette by Philocrates; 15 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Seven Cheese Mac and Cheese Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ronzoni elbow macaroni 6 eggs 1/2 cup cubed Velveeta cheese 1/4 pound butter -- melted (1 stick) 3 cups half-and-half -- divided 2 cups grated sharp yellow Cheddar -- divided 1 cups grated extra-sharp white Cheddar 3/4 cups grated mozzarella 1/2 cup grated Asiago 1/2 cup grated Gruyere 1/2 cup grated Monterey Jack 1/2 cup grated Muenster 1/8 teaspoon salt 1/2 tablespoon black pepper Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl until frothy. Add the Velveeta, butter and 1 cup of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 1 1/2 cups of the sharp yellow Cheddar, the remaining grated cheeses and salt and pepper, tossing until completely combined in the large bowl. Pour the mixture into 9 by 13-inch casserole or baking dish and bake for 30 minutes. Sprinkle with the remaining 1/2 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more. Serve hot. Serves 20 (2"x2" servings) Number of Servings: 20 Contributed to the FareShare Gazette by Wild Bill; 7 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 6g Fat (86.3% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat. Back to Recipe List * Exported from MasterCook * Spaghetti Squash (David's Mom) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spaghetti squash --(about 3 pounds) 3 tablespoons olive oil 1 small garlic clove -- minced 1/2 teaspoon dried oregano 1/2 pound mushrooms -- thinly sliced 1/3 cup sliced green onions 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup grated Parmesan cheese Slice squash in half, remove seeds and bake at 350 degrees for 45 minutes to 1 hour or until tender. Combine all ingredients except squash and cheese, in large skillet. Cook until mushrooms are just tender. Using fork, remove squash from shell (it will come out in spaghetti-like strands) and add to mushroom mixture. Toss well. Place in serving dish and sprinkle with Parmesan cheese. Contributed to the FareShare Gazette by David; 17 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 8g Fat (77.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 263mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Spaghetti Squash Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spaghetti squash -- (8 inch) 1 cup chopped onion 2 medium garlic cloves -- crushed 2 fresh tomatoes -- (medium sized) 1/2 pound fresh mushrooms -- sliced 1/2 teaspoon oregano Salt and pepper 1 cup cottage cheese -- or Ricotta cheese 1 cup grated Mozzarella 1/4 cup freshly chopped parsley 1 teaspoon basil 1 dash thyme 1 cup fine bread crumbs Butter for sauté Parmesan for top Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375 degrees for about 30 minutes, or until easily pierced by a fork. Cool until handle able. Scoop out insides. While the squash bakes, sauté the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly-chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan. Bake at 375 degrees F, uncovered, about 40 minutes. Can be used as side dish also. It is very good - takes 1 1/2 hours to prepare. Makes 4 to 6 servings. Contributed to the FareShare Gazette by David; 16 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 1g Fat (14.2% calories from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Spaghetti Squash Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spaghetti squash -- (3 pounds) 1 ounce grated Parmesan cheese 1 egg 3/4 cup ricotta cheese 1 pound ground turkey 1/2 pound chopped onions 1/2 chopped green pepper 1 teaspoon basil 1 teaspoon oregano 1 1/2 cups tomatoes, crushed 2 ounces Mozzarella cheese -- grated Cook squash in boiling water 30 minutes; allow to cool or microwave on high 20-30 minutes after piercing several times. Brown turkey in non-stick skillet with onions, peppers, and spices. Drain well. Add tomatoes and heat through. When squash is cool, cut in half, remove seeds with spoon. Remove squash with fork, separating the strands like spaghetti. Drain and blot with paper towels until dry as possible. Stir in egg and Parmesan cheese and pour in a 10-inch round quiche dish, sprayed with buttered flavored non-stick spray. Shape into a crust. Bake 20 minutes at 350 degrees F. uncovered. Pat off excess moisture before baking. Spread ricotta cheese over baked crust. Evenly spread turkey-tomato mixture over ricotta cheese. Bake another 20 minutes at 350 degrees F. Sprinkle with Mozzarella cheese, return to oven 5 minutes. Contributed to the FareShare Gazette by David; 15 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 15g Fat (54.0% calories from fat); 22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 240mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Spaghetti Squash with Vegetables and Mozzarella Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spaghetti squash -- cooked by your favorite method and separated into strands 1 yellow onion -- diced 1 green bell pepper -- chopped 1 red bell pepper -- chopped 2 tablespoons olive oil 28 ounces crushed tomatoes -- (1 can) 3 garlic cloves -- minced (3 to 5) 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon crushed red pepper -- (optional) 1 cup grated mozzarella cheese 1/2 cup grated Parmesan cheese Preheat oven to 375 F. Mix the cheeses together, set aside. Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9-inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10 to 15 minutes before serving. This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti squash substitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie, low carb alternative. Contributed to the FareShare Gazette by David; 14 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 7g Fat (42.4% calories from fat); 6g Protein; 16g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Spinach and Mushroom Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces frozen leaf spinach -- (3 10-oz. pkgs) 1/2 pound medium mushrooms -- sliced 1 1/2 teaspoons lemon juice 3 tablespoons butter or margarine 1 ounce white sauce mix -- (1 package) Milk 2 egg yolks 1 1/2 cups grated Swiss cheese 1/3 cup fine dry bread crumbs Cook spinach according to package directions. Press water out of cooked spinach until it is nearly dry. Sprinkle mushrooms with lemon juice and cook in the 3 tablespoons butter over Medium heat, about 5 minutes; fold into spinach. Arrange spinach in a buttered shallow, 2 quart baking dish. Cook white sauce according to package directions, adding egg yolks and stir until well blended. Pour over spinach. Combine grated cheese and bread crumbs and sprinkle around edges of spinach. Heat oven to 325F. Bake 30 to 35 minutes. Serves 8 Source: "Woman's Day Magazine, September 1953" S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 18 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 6g Fat (93.3% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 46mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Strawberry Rhubarb Cobbler Recipe By : Art Ginsburg Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces frozen strawberries -- whole or halved 16 ounces frozen rhubarb 1 cup sugar -- plus 2 tablespoons sugar -- divided 6 tablespoons butter -- (3/4 stick) softened and divided 1 teaspoon cornstarch 1 teaspoon vanilla extract 1 cup all-purpose flour 1 egg 1/4 teaspoon salt 1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. 2. In a large bowl, combine strawberries, rhubarb, 1 cup sugar, 2 tablespoons butter, the cornstarch and vanilla; mix well then pour into baking dish. 3. In a medium bowl, combine flour, egg, salt, the remaining 2 tablespoons sugar and 4 tablespoons butter; mix until crumbly then sprinkle over fruit mixture. 4. Bake 35 to 40 minutes or until bubbly and topping is golden. Serve warm. 6 servings Source: "Mr Food TV Show - Airdate 2-24-10" S(MC formatting by): "Bobbie" Copyright: "© 20104 by Ginsburg Enterprises Inc." NOTES : "The fresh taste of a comforting fruit cobbler is as easy as reaching into our freezer. With an abundance of frozen fruit always available at our markets, we can enjoy these favorites any time we get the baking bug!" Contributed to the FareShare Gazette by Bobbie; 1 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 414 Calories; 13g Fat (26.9% calories from fat); 4g Protein; 74g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Summer Squash Creole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small summer squash 4 bacon slices -- diced 1/2 cup chopped green onion 1/2 teaspoon salt 1 dash pepper 2 medium tomatoes -- peeled and cubed Wash squash. Cut, on the diagonal, into slices 1/2 inch thick. In a large skillet, sauté bacon until crisp; remove bacon and reserve. In bacon drippings, sauté green onion until tender, about 3 minutes. Add squash, salt and pepper; toss lightly. Cook, covered, over Low heat, about 15 minutes or just until squash is tender. Add tomatoes, toss to combine. Cook, covered, 1 minute longer. Turn into serving dish; sprinkle with bacon. Makes 6 servings. Source: "Very Old Magazine" S(MC formatting by): "Bobbie" Yield: "6 " Contributed to the FareShare Gazette by Bobbie; 23 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 2g Fat (53.7% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sunshine Applesauce (Zosha) Recipe By : Deirdre Dee Cox Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 pounds apples -- peeled, cored and diced 6 ounces orange juice concentrate 6 ounces water 6 tablespoons sugar or 3 tablespoons fructose Put everything in large (5 quart or larger crockpot), stir so that everything is thoroughly mixed and cook on low for 9-10 hours. When done, taste. If you would like more sugar add while the applesauce is still hot. Mash with potato masher or if you like, puree in blender. Makes about 6 pints. Pack in sterilized pint jars and process in hot water bath for 15 minutes OR pack in freezer bags and freeze. Original recipe: 20 apples, quartered, cored and washed 1 cup sugar 1 quart orange juice Chop the apples fine (leaving the skins on) in a blender or food processor. Put in a large non-reactive pot with the orange juice and cook until the apples get mushy (about 20 minutes). Add 1 cup sugar or less, according to taste. Pack in prepared pint jars. Process in a boiling water bath for 20 minutes. Makes 7 pints. Purple ribbon Cook County Fair - Michael 1st - Kane County Fair - Dee 1st McHenry County Fair - Dee Description: "The orange juice helps to keep the apple color but the taste stays in the background" S(formatted for MasterCook): "by Deirdre Dee (zosha)" Yield: "6 pints" NOTES : This is my "basic" applesauce, it has a pretty color and has won me several blue ribbons. I recently started making this in the crockpot which has simplified my life considerably (put in on before I go to work, put it into the fridge when I get home and process when I have the time. If you want a more intense orange flavor then use a 12 oz can of condensed orange juice and no water. For other flavor varieties try different flavors of frozen juices such as cranberry (but not white grape juice). To give as a gift tie a perky bow around the lid. I generally make an assortment of Sunny, Rosy and Wake-the-Dead applesauces to give. A blend of the following apples: Empire, Criterion, Cortland, Pippin, Jonamac, Cameo, Granny Smith. This has won First Place at various County Fairs and 2nd at the Wisconsin State Fair. Contributed to the FareShare Gazette by Deirdre; 24 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 1g Fat (4.4% calories from fat); trace Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 1/2 Fruit; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Swedish Dried-Fruit Soup Recipe By : Robert Ackart Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 prunes -- pitted 1/3 cup raisins 1/4 cup currants 1/2 cup dried apples -- halved 1/2 cup dried apricots 1/2 cup dried peaches -- halved 1 cinnamon stick -- (3 inch) 6 cups cold water 1/2 cup sugar -- (or more to taste) 1/4 cup quick-cooking tapioca 1 Lemon -- sliced paper-thin and seeded Water Sour or whipped cream -- (optional) Doubles. Refrigerates. Preparation: 15 minutes. Cooking: 1 1/2 hours. (1) In a large saucepan or soup kettle, combine the fruits, add the cinnamon stick and the water; bring the mixture to the boil, reduce the heat, and simmer, covered, for 1 hour or until the fruit is tender. (2) Add the sugar, tapioca, lemon, and, if needed, additional water; continue simmering the soup, covered, for 30 minutes or until it thickens slightly. (3) The soup may be served hot or cold, garnished, if desired, with a dollop of sour or whipped cream. Description: "Two 11-oz. boxes of mixed dried fruit may be substituted for the suggested apples, apricots, and peaches." Cuisine: "Swedish" Source: "Fruits In Cooking * A Selection of Unusual and Classic Fruit Recipes" S(scanned & formatted): "by Deirdre Dee Cox (zosha)" Contributed to the FareShare Gazette by Deirdre; 26 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; trace Fat (1.4% calories from fat); 2g Protein; 66g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 3 Fruit; 0 Fat; 1 Other Carbohydrates. |
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