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FareShare Gazette Recipes -- January 2000 - C's

 

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Recipes Included On This Page

Cagouilles, France
Cinnamon-Wheat Brownies
Coconut-Almond Mound Brownies
Creamy Zucchini Quiche

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                     *  Exported from  MasterCook  *
                            Cagouilles, France
Recipe By     : Bistro Recipes
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      dozen         snails -- canned
   1      slice         stale bread
   1      cup           champagne -- or dry white wine
   1      clove         garlic
   1      bunch         parsley
 150      grams         melted butter
                        Salt and pepper
Preparation & cooking time : 30 mins.
Rinse and drain the snails.  Soak the bread in the champagne or wine.
Blend the bread, peeled garlic and parsley in the liquidizer.  Add 
the butter to the mixture.  Season.  Mix together well.
Put the snails in a snail dish or individual ramekin dishes.  Put a
little of the mixture on each snail and cook in the oven (gas mark 6 /
400F / 200C) for 10 minutes.  
REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com>
Ccontributed to Fare Share, 1-2000
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Cinnamon-Wheat Brownies
Recipe By     : Chocolate Lover's Cookies and Brownies
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
   2      Squares       unsweetened chocolate
     1/2  Cup           butter -- or margarine, soft
   1      Cup           dark brown sugar -- packed
   2                    eggs
   1      Teaspoon      ground cinnamon
   1      Teaspoon      vanilla
     1/4  Teaspoon      baking powder
     1/4  Teaspoon      ground ginger
     1/8  Teaspoon      ground cloves
     1/2  Cup           whole wheat flour
   1      Cup           walnuts -- coarsely chopped
Preheat oven to 350 F. Butter an 8-inch square pan. Melt chocolate in 
top of double boiler over hot, not boiling, water. Remove from heat; 
cool. Cream butter, sugar, eggs and melted chocolate in large bowl until 
light and smooth. Blend in cinnamon, vanilla, baking powder, ginger and 
cloves. Stir in flour and walnuts until well blended. Spread batter 
evenly in prepared pan. Bake 25 to 30 minutes or until top feels firm 
and dry. Do not overbake. 
Cool in pan on wire rack. Cut into 2-inch squares.
Makes 16 brownies
REG shared by Sherilyn Schamber <cookingcenter@yahoo.com> 
and to FareShare, Jan, 2000
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Coconut-Almond Mound Brownies
Recipe By     : Chocolate Lover's Cookies and Brownies
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
   2      Cups          graham cracker crumbs
     1/2  Cup           butter -- or margarine,soft
     1/4  Cup           powdered sugar
   2      Cups          flaked coconut
   1      Can           sweetened condensed milk
     1/2  Cup           whole blanched almonds
   1      Cup           milk chocolate chips -- 6 oz
Preheat oven to 350 F. Lightly grease a 13x 9-inch pan. Combine crumbs,
butter and powdered sugar in large bowl until blended and smooth. 
Press on bottom of prepared pan Bake 10 to 12 minutes or just until 
golden. Combine coconut and milk in small bowl; spread evenly over 
baked crust. Arrange almonds evenly over coconut mixture. Bake 15 
to 18 minutes or until almonds are toasted. Remove from oven; sprinkle 
chocolate chips over the top. 
Let stand a few minutes until chips melt, then spread evenly over bars. 
Cool completely in pan on wire rack. Cut into 2 x 1 1/2-inch bars.
Makes about 3 dozen brownies.
REG shared by Sherilyn Schamber and to FareShare, Jan, 2000
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Creamy Zucchini Quiche
Recipe By     : The Maples Inn, Bar Harbor, Maine
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    unbaked pastry shell -- 9-10-inches
   2      tablespoons   Dijon mustard
   3      cups          zucchini -- grated
                        salt
   8      large         mushrooms -- sliced
   2      tablespoons   butter
   2      cups          Monterey Jack cheese -- grated
   8      ounces        cream cheese
     1/2  cup           whipping cream
   2                    egg yolks
   1                    egg
                        salt and pepper to taste
Specialty Recipe
Spread the bottom on a pastry shell with mustard and bake in a 450 oven
for 10 minutes.  Saute the mushrooms in butter.  Sprinkle one cup of
Jack cheese in the bottom of the pastry shell.  Spoon mushrooms on top. 
Squeeze zucchini to remove the excess moisture.
Place in the shell, separating and fluffing with fingers.  Beat together
the cream cheese, cream, egg yolks and egg, season with salt and
pepper.  Place the pastry dish on a baking sheet and carefully pour in
egg-cream mixture.  Sprinkle the remaining Jack cheese on top.  Bake in
a 350 oven for 45 minutes, until top is puffed and golden and a knife
inserted in center comes out clean.  Let stand for 5 minutes before
cutting.  VERY RICH!!
Serves: 6
REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com>
Contributed to Fare Share, 1-2000
                   - - - - - - - - - - - - - - - - - -  
 

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