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FareShare Gazette Recipes --November 1998 -- C's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cranberry Marshmallow Cream
Cranberry Upside-Down Muffins (With Soy)
Cranberry-Apple-Nut Bread
Cream Cheese and Jam Turnovers
Creamed Crab With Artichokes
Creamy Squash Soup - Acqua Ristorante
Crunchy Phyllo Rolls

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                     *  Exported from  MasterCook  *
                       Cranberry Marshmallow Cream
Recipe By     : Stove Top Harmony..Mt. Dora Fl.  1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Cranberries                      Desserts
                Pineapple                        Salads
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       fresh cranberries -- chopped in blender
   1      20 ounce can  crushed pineapple -- drained
   1      cup           sugar
   1      10 1/2 ounce  miniature marshmallows
   2      cups          whipped topping
Mix together cranberries, pineapple and sugar. Refrigerate overnight. 
About two hours before serving, fold in whipped topping and marshmallows 
and chill until serving time. This is a wonderful addition to a traditional 
turkey dinner.
Posted on Fare Share 11-98 by S. Schwartz
Visit AUNT SALLI'S CYBERKITCHEN
members.tripod.com/honns
cyberkitchen@onelist.com
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                     *  Exported from  MasterCook  *
                 Cranberry Upside-Down Muffins (With Soy)
Recipe By     : Vegetarian Gourmet
Serving Size  : 24   Preparation Time :0:00
Categories    : Muffins                          Volume 2, Nov. '98
                Breads - Quick                   Vegan
                Cranberries
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          rolled oats
   2      cups          light soy milk
   2      cups          unbleached all-purpose flour
     1/2  teaspoon      sea salt
   2      teaspoons     cinnamon
     1/2  teaspoon      nutmeg
   1      teaspoon      cream of tartar
   2      teaspoons     baking soda
   1      cup           brown sugar
   2      tablespoons   egg replacer
     1/2  cup           water
     1/2  cup           natural applesauce
     3/4  cup           jellied cranberry sauce
Preheat oven to 400 F.  Grease muffin tins.
Combine oats and soy milk in a large bowl.  Set aside.
Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking
soda.  Stir in brown sugar.
Whisk egg replacer and water until light and foamy.
Combine egg replacer, applesauce and oat mixture.  Mix well.  Add dry
ingredients and mix just until blended.  Do not overmix.
Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.  Fill
muffin cups 2/3 full with batter.
Bake until a toothpick inserted into middle of muffin comes out clean,
about 15 minutes.  Remove from oven, cool for 2 minutes and invert
muffins onto wire racks to finish cooling.  Serve warm or at room
temperature.
Makes 24 muffins
Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg
chol, 20 mg calcium
NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water.
* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias
Posted at http://www.culinary.com
Posted to FareShare 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                 Cranberry-Apple-Nut Bread (Quick Bread)
Recipe By     : http://www.thriveonline.com/eats/recipe/recipe.html
Serving Size  : 16   Preparation Time :0:00
Categories    : Apples                           Breads - Quick
                Cranberries                      Nuts
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          all-purpose flour
     1/2  cup           firmly packed brown sugar
   1 1/2  teaspoons     baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
   3      tablespoons   margarine -- cut in small pieces and chilled
   1      cup           fresh or frozen cranberries
     1/2  cup           Golden Delicious apple -- peeled, coarsely
                        -- chopped
     3/4  cup           unsweetened apple juice
   1                    egg
   2      tablespoons   chopped walnuts
                        vegetable cooking spray
Place first 5 ingredients in food processor bowl; process until
combined.  Add margarine; pulse 15 times or until mixture is a coarse
meal.  Add cranberries and apple; pulse until chopped.  Add juice and
egg; pulse until moistened.  Add walnuts; pulse 2 times.
Pour batter into an 8 1/2" X 4 1/2" X 3" loaf pan coated with cooking
spray.  Bake at 350 degrees F for 1 hour and 20 minutes or until a pick
inserted in center comes out clean.  Cool loaf in pan 10 minutes; remove
from pan.  Cool completely on a wire rack.  
Yield: 1 loaf, 16 slices
(about 125 calories per 1/2-inch slice).
Nutrition information: Calories from fat 23%, Cholesterol 13 mg, 
Sodium122 mg
Formatted and posted to FareShare 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                      Cream Cheese and Jam Turnovers
Recipe By     : Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cream Cheese
                Filo/Puff Pastry
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sheets        frozen puff pastry -- about 1 pound, thawed
     3/4  cup           cream cheese -- (about 6 ounces)
     3/4  cup           jam -- such as apricot or
                        cherry, or orange marmalade
                        Egg Wash: beat together
   1      large         egg and
   1      teaspoon      water
   1 1/2  tablespoons   sugar for sprinkling on turnovers
Can be prepared in 45 minutes or less.
On a lightly floured surface roll out each sheet of pastry into a
12-inch square and cut each square into four 6-inch squares. 
Put 1 1/2 tablespoons of the cream cheese in the center of each 
square, top it with 1 1/2 tablespoons of jam, and brush the edges 
of each square with water.
Fold the squares in half diagonally to form triangles, pressing 
the edges together firmly, and press the edges with the tines of 
a fork to seal them well. Arrange the turnovers on a dampened 
baking sheet, brush them with the egg wash, and with a sharp knife
cut several slits (for steam vents) in the top of each turnover. 
Sprinkle the turnovers with the sugar, bake them in the upper 
hird of a preheated 425F. oven for 12 to 15 minutes, or until 
they are puffed and golden, and serve them warm.
Makes 8 turnovers. 
Gourmet, March 1993 
Recipe found at epicurious.com
Posted on FareShare 11-98 by JoAnn Pellegrino <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                  Creamed Crab With Artichokes -Md Jr Lg
Recipe By     : Junior League of Baltimore
Serving Size  : 8    Preparation Time :1:00
Categories    : Crab                             Volume 2, Nov. '98
                Artichokes                       Main Dishes
                Mushrooms                        Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
     1/2  cup           flour
     1/4  cup           onion -- grated
     1/2  cup           green onion -- chopped
   2      tablespoons   parsley -- chopped
   2      cups          whipping cream
     3/4  cup           dry white wine
   2 1/2  teaspoons     salt
     1/2  teaspoon      white pepper
     1/4  teaspoon      Cayenne pepper
   2      tablespoons   lemon juice
   2      pounds        crab meat
  14      ounces        artichoke hearts -- from
                        water-packed can -- drained and sliced
     1/2  pound         mushrooms -- sliced
Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add
onions and parsley and cook 2 to 3 minutes. Gradually stir in cream and
heat well. Add wine, salt and peppers. Blend well and simmer stirring
constantly. Remove from heat. When mixture is luke warm, add lemon juice.
Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the
sauce over top. Layer artichokes over sauce, then cover with third of
sauce. Add mushrooms, and top with remaining sauce. Bake in 350F oven 30 
to 40 minutes.
Serves 8.
Recipe from Hunt to Harbor, A Maryland Cookbook The Junior League of
Baltimore, reviewed by a Hearst publication and archived at
www.food.epicurious 1998
Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net>
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                     *  Exported from  MasterCook  *
                   Creamy Squash Soup -Acqua Ristorante
Recipe By     : Bernardo Beliz, chef, Acqua Ristorante in Raritan, NJ
Serving Size  : 8    Preparation Time :1:00
Categories    : Pumpkin                          Soups
                Volume 2, Nov. '98               Leeks
                Squash                           Vegetables
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    pearl onions -- chopped
     1/2                vidalia onion -- chopped
   1      tablespoon    chopped garlic
   1                    leek white only -- rinsed and chopped
     2/3  cup           extra virgin olive oil
     1/2                carrot -- diced
   1                    celery heart -- diced
   4      pounds        baby butternut squash -- peeled and cored
                        and chopped
   3      quarts        chicken broth
                        salt and black pepper
                        ***Garnishes***
   2      cups          fried butternut squash croutons -- optional
   2      ounces        parmigiano reggiano -- shaved or grated
   8      sprigs        fresh basil
The trick to this velvety soup is a reduction of some of the broth.
OPTIONAL GARNISH: julienne or cut crouton sized chunks of butternut squash
and fry until golden and crispy. Place a large portion of the squash
croutons in a mound in the center of the bowl and ring with the remaining
portion. Dispense the soup; top with shaved or grated parmesan. Garnish
with fresh basil leaves. 
SOUP: Saute the onions, garlic, and leek in the olive oil for 7 minutes
over medium heat or until the onions begin to brown. Add the carrot, 
celery heart, and squash; saute for 5 minutes. Pour in the broth, bring to 
a boil, and cook over medium heat for 45 minutes. Add salt and pepper.
Remove 2 cups of broth from the pot; bring to a boil in another saucepan;
reduce to 1 cup. Pour the reduced broth back into the soup and puree in a
blender. Garnish with fried squash, Parmigiano and basil. Serve hot. 
SOURCE NOTES. The chef was born in Peru and speaks Italian thanks to a
Tuscan grandfather.  
1) Recipe by Bernardo Beliz, chef, Acqua Ristorante in Raritan, NJ. 
Restaurant opened 1997; features northern Italian cuisine.  
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
                   - - - - - - - - - - - - - - - - - - 
NOTES : Wash well.   
Nutr. Assoc. : 0 0 2406 0 0 0 0 2406 0 0 0 3891 3505 0 0
                     *  Exported from  MasterCook  *
                           Crunchy Phyllo Rolls
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Bulgar/Couscous
                Chicken                          Filo/Puff Pastry
                Main Dishes                      Mushrooms
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  recipe        Cabbage Chicken Toss (about 3 cups)*
     1/2  cup           chopped shiitake mushrooms
   3                    green onions -- thinly sliced (about 1/3 cup)
   2      teaspoons     cornstarch
   6      sheets        frozen phyllo dough -- thawed
   6      tablespoons   margarine melted
   1      tablespoon    sesame seed
                        bottled sweet and sour sauce.
* Recipe elsewhere on site.
Lightly brush one sheet of phyllo dough with some margarine.
Place another sheet of phyllo on top of the first sheet and brush with
margarine, cut the phyllo stack into 12 squares about 4x4 inches.
Spread a rounded tablespoon of filling mixture in the center of a phyllo
square, Fold in two parallel sides of square 1/2 inch over filling and 
roll up tightly.
Repeat with remaining phyllo dough sheets.
Place on an ungreased baking sheet. Brush tops with remaining of margarine 
and sprinkle with sesame seed. Bake in  a 400 F oven for 12 to 15 minutes 
or til golden.
Serve warm, make 24 pieces
Posted on FareShare 11-98 by Iara <BNLIMPEX@aol.com>
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