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FareShare Gazette Recipes --November 1998 - L's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Lebanese Wraps (Minted Crepes)
Lemon Buttermilk Pound Cake
Lemon Cranberry Loaves
Lemon Thins
Lobster and Rice - Henry IV's Coronation Feast,1399
Lovely Herb Jelly
Luby's Tetrazzini (Chicken)
Luncheon Veggie Pasta Salad

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                     *  Exported from  MasterCook  *
                      Lebanese Wraps (Minted Crepes)
Recipe By     : www.berndes.com/recipes
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Volume 2, Nov. '98
                Cheese                           Cucumbers
                Pancakes/Waffles                 Sandwiches/Wraps
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** WRAP INGREDIENTS***
   8      medium        plum tomatoes -- seeded,coarsely -- chopped
   1      medium        red onion -- sliced
   2      large         cucumbers -- peeled, seeded, coarsely chopped
     1/4  cup           extra virgin olive oil
   4      tablespoons   red wine vinegar
   1      cup           crumbled feta cheese
     1/2  cup           pitted Kalamata olives
   1      cup           hummus
                        Salt and pepper to taste
                        Mint crepes -- (recipe follows)
                        ***MINT CREPE BATTER***
   1      cup           all-purpose flour
     1/2  teaspoon      salt
   2      tablespoons   chopped fresh mint
   3      large         eggs
     3/4  cup           milk
Directions for Wraps: Combine all ingredients except hummus and toss to
coat.  Allow to sit for 15 minutes.  Spread a layer of hummus in the crepe 
and fill with tomato mixture and roll.
Mint Crepes: In a blender blend the flour, salt and mint until well-mixed.  
Add the eggs one at a time; then add the milk slowly until all is 
incorporated.  Continue to mix for 30 seconds.  More milk may be added if 
the mixture is too thick.  Refrigerate for one hour before use.  Makes 
batter for 8 large crepes.
To Make Crepes: Preheat non-stick Berndes crepe pan for 30 seconds using
medium heat.  Have crepe batter as thick as heavy cream, in a pitcher or
measuring cup.  If batter is too thick, add 1-teaspoon water or milk and
stir well.  Holding the handle of the pan with one hand, pour about 2
tablespoons of the batter into the center of the heated pan.  Tilt and
turn the pan until the batter covers the entire bottom of the pan.  Cook
for 30 seconds or until nicely browned.  Remove pan from the heat. 
Using a spatula, lift the crepe and flip to the other side.  Cook second
side 15 - 20 seconds.  Second side becomes the filled side.  Slide
cooked crepe onto a parchment or waxed paper covered surface and cool. 
Number of Servings: 4
Kitpath/Pellegrino 11/98 to Fareshare 11/21/98
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                     *  Exported from  MasterCook  *
                       Lemon Buttermilk Pound Cake
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cakes
                Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Batter:
  16      T             unsalted butter at room temp -- (2 sticks)
   2      cups          sugar
   2                    1/2 cups all-purpose flour
   2      t             baking powder
   4      large         eggs
   3                    egg yolks
     1/2  cup           buttermilk
   1      T             grated lemon zest
   1      T             strained lemon juice
   1      teaspoon      vanilla extract
                        Lemon Glaze:
     1/2  cup           water
     1/2  cup           sugar
     1/3  cup           lemon juice
   2      t             vanilla extract
This moist, lemony cake is a perfect brunch or picnic cake.  Set a rack in 
the lower third of the oven and preheat to 325 degrees.  Butter a 12 cup  
Bundt pan and flour the buttered surface,  shaking out the excess.
Combine: butter, sugar, flour and baking powder in mixer with paddle.
Beat on low speed 2 minutes.  Combine remaining ingredients and add to mixer 
in three additions, beating 1 minute between each addition.  Scrape batter 
into prepared pan rind bake for about one hour, until cake is well risen and 
well colored and a knife inserted between the edge and tube emerges clean.  
Place cake on a rack in pan.
For glaze, combine water and sugar and bring to a boil in a saucepan.
Remove from heat and add lemon juice and vanilla. Unmold cake and brush
glaze evenly all over outside of cake. (Use up every bit of the glaze.) 
Cool and wrap for storage.
Recipe courtesy of Nick Malgieri (my friend really loves this one.  It
has a perfect taste of lemon.- and it's EASY to make.
Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net>
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                     *  Exported from  MasterCook  *
                          Lemon Cranberry Loaves
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Cream Cheese
                Desserts                         Nuts
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Duncan Hines Lemon Cake Mix
   1 1/4  cups          fresh cranberries -- finely chopped
     1/2  cup           walnuts -- finely chopped
     1/4  cup           sugar
   3      ounces        cream cheese -- softened
     3/4  cup           milk
   4                    eggs
                        confectioner's sugar
Preheat oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 inch loaf
pans.  Stir together cranberries, walnuts and sugar in large bowl; set
aside.
Combine cake mix, cream cheese, and milk in large bowl. Beat at medium 
speed with electric mixer for 2 minutes. Add eggs, one at a time, beating 
for an additional 2 minutes. Fold in cranberry mixture. Pour into pans. 
Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in 
center comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. 
Invert onto cooling rack. Turn right side up. Cool completely. Dust with 
confectioner's sugar.
Makes 24 slices.
NOTES :  To quickly chop cranberries pulse cranberries in food processor
fitted with steel blade.
Baked in mini-loaf pans, these would make nice gifts.
Posted on FareShare 11-98 by AcaGordie<gordon@acanet.com.mx>
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                     *  Exported from  MasterCook  *
                               Lemon Thins
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cookies
                Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           vegetable shortening at room temp
   2      tablespoons   unsalted butter -- softened
   1      cup           sugar
     1/2  teaspoon      vanilla
     1/2  teaspoon      lemon extract
   1 1/2  tablespoons   freshly grated lemon zest
     1/4  cup           fresh lemon juice (about 1 lemon)
   1 1/2  cups          all-purpose flour
   1 1/2  teaspoons     double-acting baking powder
     1/2  teaspoon      baking soda
                        confectioners' sugar for dusting
In a bowl with an electric mixer cream together the shortening, butter, and 
sugar, add the vanilla, lemon extract, zest, and juice, beating, and beat 
the mixture until it is smooth. Into the bowl sift together the flour, 
baking powder, baking soda, and salt and blend the dough well. On a piece of 
wax paper form the dough into a log 1-1/2 inches in diameter, using the 
paper as a guide.  
Chill the log, wrapped in wax paper and foil, for 2 hours. The dough may 
be made up to 3 months in advance and kept wrapped well and frozen. 
Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 
2 inches apart on ungreased baking sheets in the middle of a preheated 
350F. oven for 8 to 10 minutes, or until the edges are just golden. 
Transfer the cookies immediately with a metal spatula to racks, let them 
cool, and sift the confectioners' sugar lightly over the lemon thins.  
Makes about 50 cookies. 
Gourmet April 1990 
Contributed to FareShare by Aleeda Crawley 11/10/98 
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                     *  Exported from  MasterCook  *
           Lobster and Rice - Henry IV's Coronation Feast,1399
Recipe By     : English 14th Century Recipe
Serving Size  : 2    Preparation Time :0:00
Categories    : Medieval                         Volume 2, Nov. '98
                Lobster                          Rice
                Appetizers
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cold boiled rice
     1/2  cup           Almond milk
   1      teaspoon      Ground ginger
     3/4  pound         Cooked lobster -- cold
Served at the Coronation Feast of Henry IV October 13, 1399. 
Blend the rice, milk, and ginger well. Toss lightly with the lobster, 
then cover and refrigerate covered for 1 hour before serving.
The original recipe:  Blamanger of Fyshe
Take rys, an sethe hem tylle they brekyn & late hem kele; than 
caste ther-to mylke of Almaundys; nym Perche or Lobstere, & do 
ther-to, & melle it; than nym Sugre with pouder Gyngere, & caste 
ther-to, & make it chargeaunt, an than serue it forth.
From "Two Fifteenth Century Cookery Books" in _Seven Centuries 
of English Cooking_ by Maxime de la Falaise Grove  Press, 1992   
ISBN 0-8021-3296-0 Typos by Jeff Pruett
Posted on FareShare 11-98 by Bright <bright@twave.net>
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                     *  Exported from  MasterCook  *
                            Lovely Herb Jelly
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Condiments/Seasonings
                Jams/Jellies
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          fruit juice or infusion
   1      cup           fresh herb
   2      tbs           lemon juice or vinegar
   1      pk            powdered pectin
   4      cups          sugar
     1/2  tsp.          butter
   1                    fresh herb sprig per jar
Mix the prepared infusion with lemon juice or vinegar, pectin, and butter.  
Mix well. Over high heat, stirring, bring mixture to full rolling boil that 
cannot be stirred down. Mix in sugar, return to full boil, and boil for one 
minute; remove from heat. Stir and skim off foam. Pour immediately into 
hot, sterilized jars, add herb sprig and seal.
Lemon Balm/Red Grape Juice           Marjoram/Grape Fruit Juice 
Rosemary/Orange Juice                Sage/Cider 
Tarragon/White Wine                  Thyme/Grape Juice 
Recipe from  http://home.earthlink.net/~herbhaus/Recipes.htm
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                       Luby's Tetrazzini (Chicken)
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cheese
                Chicken                          Main Dishes
                Onions                           Pasta/Noodles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        spaghetti
   1 1/2  tsp           vegetable oil
     1/2  tsp           salt
   1 1/2  T             butter
     1/4  c             chopped onion
   1                    minced garlic clove
   2      cans          cream of mushroom soup -- (10 3/4 oz.)
   1      c             chicken broth
   1      tsp           seasoned salt
   3      c             shredded American Cheese
   4      c             diced cooked chicken
   2      tsp           chopped parsley
   2      T             diced pimento
Heat oven 350 degrees. Cook spaghetti according to pkg. directions, adding 
oil and salt. Drain. In large Dutch oven, melt butter over medium heat. Add
onion and garlic. Cook, stirring for 2 minutes. Add soup, broth, salt and 
1-1/2 c of the cheese. Cook and stir until smooth and melted. Add spaghetti
and chicken, mixing well. Transfer to 2 qt. baking dish, covering with foil.
Bake for 30 minutes. Remove foil, sprinkle with rest of cheese.Bake until
cheese melts, then sprinkle with parsley and pimento. 
Recipe found at http://forums.dallasnews.com:81/webx?13@^2146@.ee6bdce
Posted to FareShare 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                       Luncheon Veggie Pasta Salad
Recipe By     : Federal Crest Inn Bed & Breakfast, Lynchburg, Virginia
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cucumbers
                Onions                           Pasta/Noodles
                Peppers                          Salads
                Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz.           small shell pasta cooked, rinsed and drained
  16      oz.           Wishbone Italian dressing (use 8 oz.)
   1      bottle        McCormick salad supreme (use 1/2 of bottle)
   2      medium        cucumbers -- chopped
   3      medium        tomatoes -- chopped
   2      small         onions, chopped -- or 1 large red
   2      medium        green peppers -- chopped
   1      small can     ripe olives -- halved
Combine all ingredients and marinate overnight.
Recipe found at http://www.bboline.com/va/federalcrest/recipe4.html
Federal Crest Inn Bed & Breakfast, Lynchburg, Virginia
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com>
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