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FareShare Gazette Recipes -- April 2010 - M's

 

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Recipes Included On This Page

Meatball Minestrone

Mexican Lady Corn (aka Elotes Salad)

Moist Gingerbread Cake With Lemon Glaze

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* Exported from MasterCook *

Meatball Minestrone

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-04 Apr 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces diced green chilies -- (1/2 of 4-ounce can)
4 ounces mushrooms -- sliced or chopped
1 large garlic clove -- minced
24 ounces chicken broth -- (or use part bouillon)
2 zucchini -- chopped
2 carrots -- chopped
1/4 head cabbage -- chopped
14 1/2 ounces garbanzo beans -- (1 can) drained
1 can white beans -- Cannellini
or great northern -- (optional)
1 can Italian -style chopped tomatoes
1/2 teaspoon marjoram
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
20 small precooked meatballs -- (frozen or homemade)

Put everything in a 3-quart or large pot on top of stove.
Simmer for 2 to 2 1/2 hours. Add the meatballs and simmer for about 1 1/4
hour more.

Source: "Carole Hamann"
S(MC formatting by): "Michelle, Santa Rosa, CA, to TNT, adjusted by Bobbie"

NOTES : This recipe originally called for twice most of the ingredients. I
cut it in half but used the full amount of tomatoes and used only the
garbanzo, so I didn't have to use half of two cans of beans. I used 20
meatballs instead of the 15 that were half of the original recipe. This had
a wonderful flavor, was very filling and needed only a roll or bread for a
complete meal. Above is the amounts I used that should have served 3 and
is easily enough for 6.

Contributed to the FareShare Gazette by Bobbie; 3 April 2010.
www.fareshare.net



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Per Serving (excluding unknown items): 407 Calories; 5g Fat (11.4% calories from 
fat); 25g Protein; 68g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 394mg 
Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.


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* Exported from MasterCook *

Mexican Lady Corn (aka Elotes Salad)

Recipe By : Deirdre Dee Cox
Serving Size :   Preparation Time :0:00
Categories : Volume 13-04 Apr 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces frozen corn
2 tablespoons butter -- up to 4 tbsp
2 large spoonfuls mayonnaise
Parmesan cheese -- enough to coat the corn
Seasoning to taste -- see directions
1 tablespoon adobo seasoning
1/2 teaspoon red pepper
1/2 teaspoon cumin

"A subscriber to one of the recipe mailing lists my wee wifey runs cited an
obscure Bible verse, apparently found in Second Thomas, which reads
"Wherever two or more are gathered in my name, eat." Many churches operate
on this principle; indeed many cookbooks containing recipes of shareable
recipes call themselves Church Supper cookbooks. The potluck is not,
however, a Biblical event. We've attended Wiccan and New Age potlucks, G-
dless Communist potlucks, and even plain old neighborhood potlucks. In a
sense every sharing of recipes is a virtual potluck.

We developed this corn salad from the ears of corn sold by Mexican street
vendors, which we first encountered many years ago at Chicago's old Maxwell
Street market. It is a season to taste and measure by eye project rather
than a precise recipe, and has been consistently popular at potlucks and
family gatherings."

Leave the bags of corn in the refrigerator to defrost. Dump into a
microwave-safe mixing bowl and flash for a couple of minutes, just till
warm, and drain off any liquid. Add mayonnaise and mix, then add cheese and
mix until coated and mayo is absorbed. When my wee wifey makes the salad,
she uses a tablespoon of adobo seasoning, plus half a teaspoon of red
pepper. The adobo is more salt than anything else, so I just use half a
teaspoon of red pepper and half a teaspoon of cumin powder. The salad can
be served hot or cold but the flavor improves with a few hours in the
refrigerator for the flavor to meld, so flash it again for a few minutes if
serving as a side dish.

Source: "http://triticale.mu.nu/archives/067974.php"
S(Formatted for Mastercook): "Deirdre Dee (zosha) 4-2010"

NOTES : My husband never put butter in the corn but I always do. The
Mexican ladies would take a roasted ear of corn coat it with butter then
mayo, roll it in parmesan cheese then sprinkle the adobo and red pepper on
it.

Contributed to the FareShare Gazette by Deirdre; 13 April 2010.
www.fareshare.net



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* Exported from MasterCook *

Moist Gingerbread Cake With Lemon Glaze

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 13-04 Apr 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectionersí sugar, sifted
2 tablespoons lemon juice.

1. Preheat oven to 375 degrees F. Grease an 8-inch springform cake pan and
line bottom with parchment paper.

2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2
teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado,
ginger, zest of 1 lemon and oil. Beat in egg.

3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring
to a boil. Remove from heat and stir in baking soda. Mixture will bubble
up. Allow to cool 5 minutes.

4. Whisk flour mixture alternately with beer mixture into brown sugar
mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without
opening oven. Give pan a 180-degree turn and bake another 15 minutes, until
cake is springy and a tester comes out clean. Cool on a rack. When cool,
remove sides of pan, invert briefly to remove bottom of pan and paper and
set upright on a plate.

5. Place confectionersí sugar in a bowl, whisk in remaining zest and salt,
then lemon juice. Spread over top of cake, allowing glaze to drip down the
sides.

Yields 8 servings.

Norm's Notes: You want a flavourful, yeasty beer for this. Bud Lite won't
do! The coffee should be brewed from fresh ground beans, if possible (not
dark roast, and not instant). I used canola oil one time in place of the
grapeseed oil - it was fine. Turbinado sugar can be substituted for with
Demerara sugar or even regular light-brown sugar.

Contributed to the FareShare Gazette by Norm; 2 April 2010.
www.fareshare.net



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Per Serving (excluding unknown items): 346 Calories; 15g Fat (37.6% calories from 
fat); 4g Protein; 51g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 476mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other 
Carbohydrates.

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