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FareShare Gazette Recipes --July 1999 -C's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Citrus Chicken Salad
Classic Vinaigrette
Cobb Salad Wraps
Company Pork Chops
Couscous Tropicale w/Black Beans & Corn
Crepes
Cucumber Relish

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                     *  Exported from  MasterCook  *
                           Citrus Chicken Salad
Recipe By     : Nabisco website
Serving Size  : 4    Preparation Time :0:35
Categories    : Volume 2-7 July '99              Chicken
                Citrus                           Nuts
                Salads - Main Dish               Sandwiches/Wraps
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           mandarin orange segments -- (11 oz.)  drained
   2      cups          cooked chicken strips (about 10 ounces)
     1/3  cup           PLANTERS Slivered Almonds -- toasted
     3/4  cup           fat-free mayonnaise
   2      tablespoons   chopped fresh parsley
   4                    pita bread -- split
Mix orange segments, chicken and almonds; stir in mayonnaise and parsley 
until blended. Refrigerate until serving time. 
Spoon chicken mixture into pita breads; serve immediately. 
NUTRITIONAL INFORMATION per serving: 341 calories, 27 g protein, 
33 g carbohydrate, 11 g total fat, 2 g sat fat, 66 mg cholesterol, 
571 mg sodium, 3 g dietary fiber. 
Note: I made this for lunch last week.  What a nice refreshing change.
Perfect for light lunches and summer suppers, this orange and almond packed 
salad uses fat-free mayonnaise with delicious results. 
Nabisco website
Posted on FareShare 7-99 by Robin <*GrassRats@aol.com>
MC formatting by bobbi744@acd.net
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                     *  Exported from  MasterCook  *
                           Classic Vinaigrette
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2-7 July '99              Salad Dressings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   red wine vinegar
   1      tablespoon    balsamic vinegar
     1/2  teaspoon      Dijon-style mustard
   1      Pinch         sugar
                        Salt and freshly ground black pepper --  to taste
   9      tablespoons   extra-virgin olive oil
1. Combine all the ingredients except the olive oil in a small glass bowl and 
beat well with a fork or wire whisk. 
2. Gradually drizzle in the olive oil, making sure that all the ingredients 
are well mixed.
3. Serve at once in a sauceboat or drizzle over the salad and toss. 
Makes about 1/4 cup.
From Good Morning American, Jessica B. Harris
Recipe copyright 1998 The Africa Cookbook. 
Posted on FareShare 7-99 by Robin <GrassRats@aol.com>
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                     *  Exported from  MasterCook  *
                             Cobb Salad Wraps
Recipe By     : Cool Cooking for Hot Days, Pillsbury
Serving Size  : 6    Preparation Time :0:00
Categories    : Sandwiches/Wraps                 Volume 2-7 July '99
                Avocados                         Cheese
                Chicken                          Eggs
                Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Chicken -- cooked and cubed
     1/2  c             Green onions -- cut into 1/2" cubes
   1      md            Tomato -- coarsely chopped
   1      md            Avocado -- peeled, pitted and coarsely chopped
   2                    Eggs -- hard-cooked and coarsely chopped
     1/4  c             Red wine vinegar
   2      tb            Olive oil
   1      t             Sugar
     1/4  t             Salt
     1/4  t             Pepper
   2      ts            Dijon mustard
   6                    (10-inch) flour tortillas
   1 1/2  c             Fresh spinach -- coarsly shredded
   4      oz            Blue cheese (1 cup) - crumbled
  In medium bowl, combine chicken, onion, pieces, tomato, avocado,
  and eggs; toss gently to mix.
  In small bowl, combine vinegar, oil, sugar, salt, pepper and
  mustard; mix well.  Add to chicken mixture; toss to coat.
  Spoon chicken mixture evenly down center of each tortilla.  Top
  each with spinach and cheese.  Fold up bottom edge of each
  tortilla; fold in sides.  
  Nutrition Information Per 1 sandwich:
  Calories: 470, total fat 24 g, cholesterol 125 mg, sodium 740 mg,
  dietary fiber 4 g, protein 26 g  
  Dietary exchanges: 2 1/2 starch (or carbohydrate), 1-1/2 lean meat, 3 fat
  Source:  Cool Cooking for Hot Days, Pillsbury
  Shared and MM by Judi M. Phelps.
  Posted on FareShare 7-99 by jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                            Company Pork Chops
Recipe By     : Source Unknown
Serving Size  : 2    Preparation Time :0:00
Categories    : Citrus                           Main Dishes
                Pork                             Seafood
                Volume 2-7 July '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   4                    pork chops
   1      small         onion -- sliced
   1      clove         garlic -- minced
     1/2  cup           orange juice
   1 1/2  tablespoons   cider vinegar
   1      teaspoon      paprika
   1      teaspoon      honey
  18      teaspoons     salt
  18      teaspoons     pepper
   1      cup           chicken broth
   2      tablespoons   flour
                        fresh parsley -- chopped
                        orange sections -- optional
Heat oil in a large heavy skillet. Brown chops on both sides, stirring in
sliced onion rings. Add next 7 ingredients and 1/2 cup broth; bring to a
boil. Cover, reduce heat and simmer 1 hour. Remove chops to serving platter
and keep warm. Gradually stir remaining broth into flour. Stir mixture into
drippings in skillet; cook, stirring constantly, until thickened. Serve
with chops. Garnish with parsley and orange wedges.
Posted on FareShare 7-99 by bobbi744@acd.net  ICQ# 12099532
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NOTES : Delicious!  The sauce in this dish would be good on rice,  noodles 
or mashed potatoes. 
                     *  Exported from  MasterCook  *
                 Couscous Tropicale w/Black Beans & Corn
Recipe By     : The Global Vegetarian, Jay Solomon
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2-7 July '99              Beans/Legumes
                Bulgar/Couscous                  Corn
                Peppers                          Tomatoes
                Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           couscous
   1 1/2  cups          boiling water
   2      medium        tomatoes -- diced
   1      medium        red or green bell pepper -- seeded & diced
   4                    scallions -- chopped
   1      15 oz can     black beans -- drained & rinsed
   2      cups          corn kernels
   2      tablespoons   minced fresh cilantro
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
                        juice of 1 lime -- (pref Key Lime)
In a medium bowl, combine the couscous and boiling water, cover, and let stand
for 10 minutes.
In a large mixing bowl, combine the couscous with the remaining ingredients and
toss together thoroughly.  Chill for at least 1 hour before serving.
Posted on FareShare 7-99 by L. Hillman <lhillman@na.ko.com>
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NOTES : Author's Notes:  I discovered this salad while visiting Key West,
Florida, the southernmost tip of the country, where an outdoor restaurant called
Mangoes served a lunch of couscous, black beans, and corn dressed lightly with a
touch of Key Lime.  I came home and made the salad with a regular lime, and the
result was equally enticing.
                     *  Exported from  MasterCook  *
                                  Crepes
Recipe By     : How to Cook Everything, Mark Bittman, p. 750
Serving Size  : 6    Preparation Time :0:30
Categories    : Appetizers                       Bobbie - Not Sent
                Desserts                         Luncheons
                Main Dishes                      Pancakes/Waffles
                Volume 2-7 July '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
   1      pinch         salt
   1 1/4  cups          milk
   2                    eggs
   2      tablespoons   butter -- melted & cooled OR
                        canola oil -- or other neutral oil
   1      tablespoon    sugar -- (optional)*
Combine the flour, salt and milk and beat until smooth (You can do this in
a blender if you like, but do not overblend). Beat or blend in the eggs and
stir in the melted and cooled butter or oil. If time allows, refrigerate
for an hour and beat again.
Place a small non-stick skillet with shallow sides over Medium heat. When a
drop of water skitters across the surface before evaporating, add 1/2 tsp of
butter. Ladle about 1 tablespoon of batter into the skillet and swirl it
around so that it forms a thin layer on the bottom of the pan. Pour excess
batter back into the bowl or blender container.
The batter will dry before your eyes, when the top is no longer liquid,
less than a minute, turn the crepe and cook the other side for about 15
seconds. The crepe should brown only very slightly and not become at all
crisp. Repeat the process, adding butter to the skillet. If you Use a
non-stick skillet you won't need any at all. Adjust heat as needed. Stack
the finished crepes on a plate; you may reheat them before serving. 
Makes 12 to 16 crepes, enough for 4-8 servings.
Light Simple Crepes: These are great breakfast treat. Separate the eggs.
Add yolks only to batter, beat the whites until stiff, but not dry; gently
fold them into batter. Cook the crepes as above: they will be thicker. As
they finish, do not stack, but sprinkle each with about 1 tsp. sugar, or to
taste and 1/8 tsp. cinnamon. Run under broiler until the sugar melts, about
1 minute. Serve immediately, with butter or freshly squeezed lemon juice.
Filled Sweet Crepes: As you finish cooking each crepe in basic recipe place
1-2 Tbsp. filling in the center then fold into quarters. When all done,
arrange on a buttered ovenproof platter. Dot with butter and sprinkle with
sugar and cinnamon (opt.)
Heat in a 400 F. oven for 10 minutes, then serve.
Filling Ideas for Sweet Crepes:  (1) Any jam, marmalade, preserves, jelly
(2) Any peeled, cored fruit, cooked briefly with sugar to taste, a little
butter and/or rum or cinnamon or raw fruit such as strawberries, sweetened,
topped with whipped cream or topping.  (3) Cream Cheese, yogurt cheese or sour 
cream mixed with sugar to taste.  (4) Sweetened butter to which with seasoning 
such as cinnamon, rum or minced orange zest mixture.  (5) Mixture of 1/2 half cup 
sugar, 1 tsp. cinnamon, 3 Tbsp. butter and 1/2 half cup chopped walnuts, pecans 
or almonds.
Filled Savory Crepes: These are essentially eggy tortillas. As you finish
cooking each crepe, place about 2 tablespoons of filling in center and fold
them up. Arrange them on a greased ovenproof platter. Sprinkle with lemon
juice, butter, grated Parmesan or other cheese, Bechamel Sauce or other
topping. Heat in a 400 F. oven for 10 minutes, then serve.
Five Filing Ideas for Savory Crepes: (1) Cooked, drained, chopped green
vegetables reheated in butter or oil. No need to cut up asparagus and other
veggies that fit crepes.  (2) Any thick stew of meat, chicken or fish.  (3)  
Cooked spiced beans or beans and rice.  (4) Thin slices of ham, grated cheese.
(5)  Sauteed mushrooms and or onions.
How to Cook Everything, Mark Bittman, p. 750
MC formatting and posting to FareShare 7-99 by bobbi744@acd.net ICQ# 12099532
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NOTES : Crepes can be serve with a sweet topping or rolled around a variety
of sweet or savory fillings. 
* If you will be filling them with something sweet, add 1 tablespoon of
sugar to the batter.
                     *  Exported from  MasterCook  *
                             Cucumber Relish
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-7 July '99              Cucumbers
                Pickles/Relish & Chutney
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white vinegar
   1 1/4  cups          water
     3/4  cup           sugar
   1      T             salt
   3      T             chopped dill weed (opt.)
This is so good, and if you've grown your own cukes, you don't 
even have to peel them- it's up to you!  
Mix all together until sugar is dissolved.  Chill.  
Peel and slice,  paper thin,  as many cucumbers as liquid will cover 
or maybe a little more.  Allow to stand in refrigerator 1/2 hour or
longer.  One recipe suggests that cukes will wilt if kept too long.
Drain and serve as salad or relish.
(I do a big bunch, and serve it over a few days.  The cukes do get
wilted, but I like them that way)
Posted on FareShare 7-99 by ddmmom/Gayle <ddmmom@linknet.net>
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