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FareShare Gazette Recipes --November 1998 -- B's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Best-Ever Brussels Sprouts -Rosenzweig
Bev's Onions & Mushrooms
Bhaja
Broiled Crab Cakes with Honey-Horseradish Sauce
Butter-Sauteed Apples -Lukins
Butternut Squash Risotto - Barolo Grill
Butterscotch Pecan Thins

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                     *  Exported from  MasterCook  *
                  Best-Ever Brussels Sprouts -Rosenzweig
Recipe By     : Anne rosenzweig in Sheila Lukins usa cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Bacon                            Carrots
                Side Dishes                      Vegetables
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        fresh brussels sprouts
   1      tablespoon    olive oil
   1      tablespoon    unsalted butter
     1/2  pound         lean slab bacon -- rind removed
                        cut into 1/4-inch dice
   3                    carrots -- scraped and diced
   2      teaspoons     snipped green onion tops or chives
Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts
lengthwise; cut into strips.
Heat oil and butter together in a heavy pot. Add bacon; cook over
medium-low heat until it renders the fat and turns golden, about 5
minutes.  If desired, drain some fat. Add carrots and stir to coat 
with fat. Cook, stirring often, until carrots begin to soften, 
about 5 minutes.
Add sliced sprouts; toss well. Cook, stirring, until they are crisp-
tender, 5 minutes. Sprinkle with onion tops and serve.
Yield: 4 to 6 servings.[approx. 119 cals, 6g fat]
Note: If you can't find lean slab bacon, cut down on the quantity 
of bacon and drain off most of the drippings.  Best-ever brussels 
sprouts, sliced and cooked crisp-tender with diced bacon and 
shredded carrots, are the invention of talented New York chef Anne 
Rosenzweig. Reprinted in "Sheila Lukins' U.S.A. Cookbook" (Workman 
Publishing, 1997).
Pat Hanneman <kitpath@earthlink.net>
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                     *  Exported from  MasterCook  *
                         Bev's Onions & Mushrooms
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Onions
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        butter or margarine
                        plus a few drops of oil
                        onions diced
                        mushrooms sliced
                        salt --  pepper
                        garlic powder - optional
I love this combination especially when it's made with a variety of 
different mushrooms.  again, there are no amounts given. You also 
I've made them with vidalias when they are in season, and it's 
definitely a sweeter flavor.
Melt butter in a frying pan until it gets hot. Add a few drops of 
oil so the butter doesn't burn.  when it gets hot, add the onions 
and saute until deep golden, but not brown.  add the mushrooms and 
the seasonings.  I like to use Lawry's seasoned salt with this.  
when i have zucchini, or fresh tomatoes, i also add it, if I'm in 
the mood.  but i love just the onions/mushroom mixture.  it's great 
over pasta, it's also wonderful as a side dish and on meat loaf or 
hamburgers.
Posted on FareShare 11-98 by Beverly<bevmed@ingress.com>
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                     *  Exported from  MasterCook  *
                                  Bhaja
Recipe By     : Adapted from Madhur Jaffrey, "A Taste of India"
Serving Size  : 5    Preparation Time :0:00
Categories    : Appetizers                       Indian
                Snacks                           Vegetables
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----BATTER-----
   1      cup           Chickpea flour
     1/4  teaspoon      Baking soda
   1      teaspoon      Turmeric
     1/2  teaspoon      Cayenne
   2      teaspoons     Coriander -- ground
   3      teaspoons     Cumin -- ground
   1      teaspoon      Salt
   1 1/2  tablespoons   White or blue poppy seeds
                        Oil for deep frying
                        -----VEGETABLES-----
                        Choose any or combinations:
                        Potatoes, sweet potatoes
                        Cut into 1/4" rounds
                        Eggplant -- cut into 1/3" rds
Combine flour, soda, spices in a bowl & slowly add about 1 c water.
The batter should be thin.  Add poppy seeds to batter just before 
you are ready to use it & mix in.
Pour enough oil in a wok to come to 2" depth.  Heat over a lowish 
heat.
Dip vegetables into batter & fry in single layer in the wok.  Fry, 
stirring occasionally, for about 7 minutes or so.  They should be 
golden on both sides & cooked through.  Remove with a slotted 
spoon & drain well on paper towels.  Do all vegetables this way.  
Serve with beer.  :) 
Adapted from Madhur Jaffrey, "A Taste of India"
Posted on FareShare 11-98 by Bright <bright@twave.net>
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                     *  Exported from  MasterCook  *
             Broiled Crab Cakes with Honey-Horseradish Sauce
Recipe By     : Simply Healthyful Fish by Rickets and McQuillan
Serving Size  : 4    Preparation Time :0:00
Categories    : Crab                             Main Dishes
                Sauces                           Seafood
                Volume 2, Nov. '98               Yogurt
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        HONEY HORSERADISH SAUCE
     1/2  cup           plain lowfat yogurt
   1      tablespoon    honey
   1      tablespoon    dijon mustard
   1      teaspoon      bottled horseradish -- drained
                        CRAB CAKES
   2                    egg whites
   2      tablespoons   dijon mustard
   1      tablespoon    lowfat mayonnaise
   1      tablespoon    fresh lemon juice
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
     1/8  teaspoon      cayenne
  10                    fat-free saltine crackers
                        finely crushed; 1/2-cup
   1      tablespoon    chopped fresh parsley
   1      pound         lump crab meat
                        chopped red bell pepper -- for garnish
PANTRY: Also good with leftover cooked cod or other flaky white fish.
1. Prepare sauce: combine yogurt, honey, mustard and horseradish 
in small bowl. Cover and refrigerate up to 2 days.
2. Prepare Crab Cakes: Lightly beat together egg whites, mustard,
mayonnaise, lemon juice, salt, black pepper and red pepper in 
medium bowl.  Stir in crackers and parsley until well mixed. Gently 
fold in crab meat.
3. Gently shape mixture into 8 equal patties, about 3 inches in 
diameter and 1 inch thick. Place on lightly greased broiler pan. 
Refrigerate at least 1 hour or up to 4 hours before broiling.
4. Preheat broiler. Broil about 6 inches from heat for 5 minutes, 
or until cakes are browned on top and heated through to center. 
Carefully transfer to plates. Spoon 1 tablespoon sauce over each 
cake. Garnish with chopped sweet red pepper, if using. Serve at 
once. Makes 8 cakes. [166 cals, with 1 tbs sauce; 24 g protein, 3g 
fat, 11g carbs, 848 mg sodium, 68 mg chol]
"We like our crab cakes plain and simp-loe and very crabby, but some 
might add a dash of Worcestershire, a spoonful of grated fresh 
horseradish or a pinch or two of old bay seasoning." -- David Rickets 
and Susan McQuillan. Note: the cakes are broiled on one side (
apparently the heat of the pan warms the bottom of the cake.) -pat
Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net)
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                     *  Exported from  MasterCook  *
                      Butter-Sauteed Apples -Lukins
Recipe By     : USA Cookbook by Sheila Lukins
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   unsalted butter
   4                    apples -- such as
                        golden delicious
                        OR macintosh
                        OR granny smith -- peeled and cored
                        and cut into 1-inch chunks
   2      tablespoons   light brown sugar
   1      teaspoon      ground cinnamon
Melt the butter in a large nonstick skilled over medium-high heat. 
Add the apples and sprinkle with the brown sugar and cinnamon. Cook 
for 10-15 minutes, stirring until tender.
SOURCES: 1) From USA Cookbook, by Sheila Lukins. New York: Workman 
Press, 1997. 2) [url: http://www.charleston.net/pub/entertain/food/
waffles0819.htm "Weekend waffle," Wednesday, August 19, 1998 By ANN 
BURGER, Post and Courier Food Editor] 
3) As edited by kitpath@earthlink.net for mastercook 10/98
Posted on FareShare 11-98 by Pat Hanneman 
Notes: Makes 4 to 6 servings. See Apple-cinnamon waffles - lukins.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                  Butternut Squash Risotto -Barolo Grill
Recipe By     : Anthony Walker, Chef: Barolo Grill, Denver (Oct98)
Serving Size  : 6    Preparation Time :2:00
Categories    : Pumpkin                          Rice
                Volume 2, Nov. '98               Onions
                Side Dishes                      Italian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        butternut squash -- halved lengthwise
                        and seeded
   1      tablespoon    extra virgin olive oil
   1                    onion -- diced
   8      ounces        unsalted butter
   3      cups          Arborio rice
     1/4  cup           brown sugar -- or less to taste
                        salt and black pepper
   6 1/2  cups          chicken broth -- (12-inch)
     1/2  cup           freshly grated Parmigiano Reggiano
   2      cups          fava beans -- shelled
                        fine skin removed -- blanched
   1      cup           basil leaf julienne
1. BAKE THE SQUASH: Preheat oven to 350F. Brush the squash with olive 
oil. Wrap them in aluminum foil; roast for 45 minutes, or until they 
are soft. Cool; scoop out the flesh and chop it finely.
2. CREAM THE RICE: Saute the onion in the butter in a heavy-bottomed
saucepan until it is translucent. Add the rice, squash, sugar, salt, 
and pepper; cook for 2 minutes.  Pour in the broth 1/2 cup at a time, 
stirring, and add more broth only when all the liquid in the pan has 
been absorbed by the rice. Continue adding broth in this manner, and 
cook until the rice is done; it should take about 30 minutes over 
medium-high heat.
3. TO SERVE: Fold the Parmiagiano and fava beans into the rice, and 
garnish with the julienned basil leaves. Serve hot. MAKES almost 7 
cups.  [885 cals, 38g fat; 39% cff]
SOURCE NOTES.  Blair Taylor, owner of the restaurant, makes it a 
point to take his entire kitchen and dining room staff to Italy once 
a year. 
1) Recipe by Anthony Walker, chef, Barolo Grill, Denver, Colorado.  
Restaurant opened 1993 in Denver's North Cherry Creek. Cuisine of 
Tuscany and Piedmont. 2) Magazine of LA CUCINA ITALIANA (October 
1998:74) 3) Edited:  Pat Hanneman's Kitchen: kitpath@earthlink.net 
4) Brenda's RecipeCafe: see http://www.onelist.com/subscribe.cgi/
RecipeCafe  5)Fareshare Recipe Gazette 11/98
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Nutr. Assoc. : 2153 0 0 0 0 0 0 0 0 0 0 0 0
                     *  Exported from  MasterCook  *
                         Butterscotch Pecan Thins
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cookies
                Desserts                         Nuts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  sticks        unsalted butter -- softened (3/4 c.)
   1      cup           firmly packed light brown sugar
   1      large         egg
   1 1/2  teaspoons     vanilla
   1 1/2  cups          all-purpose flour
     3/4  teaspoon      double-acting baking powder
     1/2  teaspoon      salt
                        about 48 pecan halves
In a bowl with an electric mixer cream the butter with the brown 
sugar until the mixture is light and fluffy and beat in the egg and 
the vanilla.  Into the bowl sift together the flour, the baking 
powder, and the salt, beat the dough until it is firm enough to 
handle. Halve the dough and on a piece of wax paper form each half 
into a 6-inch log, using the wax paper as a guide. Chill the logs, 
wrapped in the wax paper, for at least 4 hours or overnight. 
Preheat the oven to 350F. Cut the logs into 1/4-inch-thick slices 
with a sharp knife, arrange the slices 3 inches apart on lightly 
buttered baking sheets, and press a pecan half onto each cookie. Bake 
the cookies in batches in the middle of the oven for 10 to 12 minutes, 
or until they are golden, and let them cool on the baking sheets for 1 
minute. Transfer the cookies to racks and let them cool completely. 
Makes about 48 cookies. 
Gourmet May 1993 
Contributed to FareShare by Aleeda Crawley 11/10/98 
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