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FareShare Gazette Recipes --January 2000 - T's



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Recipes Included On This Page

Ten Bean Soup
Teriyaki Chicken Pita
Turkey Breast with Bulgar and Feta Cheese

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                     *  Exported from  MasterCook  *
                              Ten Bean Soup
Serving Size  : 10   Preparation Time :0:08
Categories    : Volume 3-1 Jan. 2000             Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Dried Yellow Split Peas
   1      Pound         Dried Green Split Peas
   1      Pound         Barley Pearls
   1      Pound         Dried Black Beans
   1      Pound         Dried Red Beans
   1      Pound         Dried Pinto Beans
   1      Pound         Dried Navy Beans
   1      Pound         Dried Great Northern Beans
   1      Pound         Dried Lentils
   1      Pound         Dried Black-Eyed Peas
Place all beans in a large bowl; stir until evenly distributed. 
Divide the bean mixture into ten 2 cup portions; place 9 of the 2 
cup portions in individual zip lock bags and reserve for future 
use or gift giving.
2 Cups Bean Mix
8 Cups Water
2 1/2 Pounds Smoked Pork Shanks
1 Large Onion, Coarsely Chopped
1 Garlic Clove, Pressed
1 16 oz. Can Whole Peeled Tomatoes, Undrained
1 10 oz. Can Tomatoes and Green Chilies
3 Tablespoons Packed Dark Brown Sugar
1 1/4 Teaspoons Salt
1/4 Teaspoon Pepper
Wash and sort the 2 cups Bean Mix. Place the beans in a large, heavy
bottomed kettle; add cold water to 2 inches above the beans. Cover 
the kettle and soak the beans overnight.
Drain the beans in a sieve. Return the beans to the kettle; add 8 
cups water; set aside. Rinse the pork shanks under cold, running 
water; add to the bean mixture. Add the onion and garlic. Cover the 
kettle; bring the mixture to a boil over high heat. Reduce the heat 
and simmer the mixture 1 1/2 hours, stirring occasionally.
Then, place the tomatoes, with their liquid, in a medium mixing 
bowl; using the edge of a metal mixing spoon, chop the tomatoes 
coarsely. Add the cut up tomatoes, tomatoes and green chilies, 
brown sugar, salt, and pepper to the bean mixture. Cover and simmer 
an additional 30 minutes, stirring occasionally. Remove from the 
heat.  Remove the meat from the pork shanks; discard the bone and 
fat. Cut or tear the meat into bite sized pieces and return to the 
soup. Cover the kettle and return the soup to a simmer; remove from 
the heat and serve.
Posted on Fare Share 1-1-2000 by Alaska Michael 
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NOTES : The Bean Mix portion of this recipe calls for mixing a total 
of 10 pounds of various beans, even though the soup uses only 2 cups 
of the mix. If you prefer not to have a quantity of leftover Bean 
Mix, just purchase fewer of the specified beans in equal quantities.
                     *  Exported from  MasterCook  *
                     Teriyaki Chicken Pita - Chancery
Recipe By     : Chancery Pub and Restaurant, Milwaukee
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Poultry
                Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        ready-to-cook chicken breasts
                        cut into bite-size pieces
     1/4  cup           vegetable oil
     1/2  cup           pea pods -- stems removed
   1      cup           broccoli buds
     1/2  cup           red bell pepper strips
   1      cup           cut yellow squash -- sliced
                        into half-moon shapes
   1      cup           cut carrots -- very thin julienne
     1/2  cup           teriyaki glaze -- see recipe
   8      ounces        jack cheese -- cut
                        into eight slices
   4      pieces        greek pita bread
   4      large         lettuce leaves
   4                    pickle spears -- optional
In large oven-proof skillet, saute chicken pieces in oil.  When 
chicken is almost cooked through, add vegetables and cook an 
additional 1 to 2 minutes.  Vegetables should be bright and firm to 
the bite.  Do not overcook.
Add teriyaki glaze to coat vegetables and chicken.  Shingle cheese 
over chicken and vegetables and set under broiler.  Broil until 
cheese is melted, 1 to 2 minutes.
Microwave pita bread 10 seconds.  Pour vegetable-cheese mixture over 
pita bread.  Fold pita over and secure with decorative pick.  Set on 
large leaf of lettuce and garnish with pickle spear.  Serve with 
french fries, 5-bean salad or pasta salad.  Makes 4 or 8 servings.
Featured in the Journal Sentinel, October 21, 1998: Chancery Pub & 
Restaurants has seven locations in southeastern Wisconsin.  A 
diner wrote, "All their food served is so terrific, but my special 
fondness is their Teriyaki Chicken served in a pita bread with 
vegetables and topped with cheese.  It is -- in a word -- fantastic."
Posted on FareShare 5-99 by Pat Hanneman <>
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                     *  Exported from  MasterCook  *
                Turkey Breast with Bulgar and Feta Cheese
Recipe By     : 
Serving Size  : 6    Preparation Time :0:20
Categories    : Turkey                           Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        turkey breast half (2 to 2 1/2 lbs)
                         -- bone-in, thawed if frozen
     1/2  teaspoon      salt
     1/2  teaspoon      dried oregano
   1      cup           uncooked bulgar -- or cracked wheat
   3      tablespoons   lemon juice
   1      teaspoon      dried oregano
     1/4  teaspoon      pepper
   4      medium        green onions -- sliced (1/4 cup)
   1      clove         garlic -- finely chopped
   1      14 1/2 ounce  ready-to-serve chicken broth
     1/4  cup           Kalamata or Greek olives
     1/4  cup           crumbled feta cheese
Sprinkle turkey with salt and 1/2 tsp. oregano. Mix remaining 
ingredients except olives and cheese in 3 1/2x6 quart slow cooker. 
Place turkey on top. Cover and cook on Low heat setting 4-5 hours or 
until juice of turkey is no longer pink when center is cut. Remove 
turkey from slow cooker; cut into slices.
Stir olives and cheese into bulgar mixture. Serve with turkey.
Makes 6 servings: 
Start to Finish Time: "5:20"
Per Betty Crocker:Per Serving: 250 calories, 55 CFF, 6 g fat, 2 g sat 
fat, 85 mg cholesterol, 720 mg sodium, 20 g carbohydrate, 5 g fiber, 
34 g protein 
Diet Exchanges; 1 1/2 starch, 4 very lean meat 
Posted to FareShare by, January '2000
Source: "Betty Crocker, Slow Cooker Meals, February 2000, #159, 
pg. 51" Copyright: "(c) 1999 bvy General Mills, Inc. 
Minneapolis, MN" 
MC formatting and posted on FareShare 1-2000 by ""
                   - - - - - - - - - - - - - - - - - - 
NOTES : Success Hint: Sometimes the only place you can find the 
size turkey breast you need is in the freezer section. The best 
way to thaw a frozen turkey breast is to place it in the 
refrigerator. Allow about 24 hours for the 2 to 2 1/2 pound turkey 
breast in this recipe. 
Substitution: Kalamata olives are assertively flavored purple-black 
ripe olives soaked in a wine-vinegar marinade. They add a delightful 
flavor accent, but you can also use a 2 1/3 ounce can of sliced ripe 
olives, drained, instead. 


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