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FareShare Gazette Recipes -- June 2000 - Extra Recipes

 

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Recipes Included On This Page

Easy Vanilla Slice With Passionfruit Icing
Fried Rice With Cilantro and Peas
Grilled Chicken and Shrimp
Herbed Yogurt Cheese
Marbled Chocolate Cheesecake Slice
Taco Casserole
Vanilla Slice " Krempita"
White Fish Poached in Wine

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                     * Exported from MasterCook *
                Easy Vanilla Slice With Passionfruit Icing
Recipe By     :Cakes & Slices Cookbook; Australian Women's Weekly
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  250            grams  Morning Coffee biscuits -- (1/2 pound) *
  300      milliliters  thickened cream -- (1 1/4 cups)
  1                cup  milk
  85             grams  vanilla instant pudding -- (3 ounces)
                        **Passionfruit Icing**
  1                cup  powdered sugar
  2                     passion fruit
  1           teaspoon  soft butter
* I think you could use graham wafers or sweetmeal crackers?
Cover the base of a 23-cm (9-inch) square pan with the biscuits, plain 
side down.
Combine the cream and milk in a large bowl; add the pudding mix. Beat 
with a rotary beater for about 1 minute or until smooth.  Pour the 
pudding mixture over the biscuits.
Top with a single layer of biscuits, plain side down.  Top with the 
icing. Refrigerate overnight before cutting.
Passionfruit Icing:  Combine the sifted powdered (icing) sugar, 
passionfruit pulp and butter in a small heatproof bowl. Stir over hot 
water until the icing is spreadable.
Will keep for 1 day.
From the Cakes & Slices Cookbook; Australian Women's Weekly; 
ISBN 0 949128 10 4.
MC formatted and contributed to FareShare 6-2000
by Hallie <buddy@connect.ab.ca>.
                         - - - - - - - - - - - - - - - - - - - 
 
* Exported from MasterCook *
                    Fried Rice With Cilantro and Peas
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  fresh cilantro sprigs
  4                     scallions
  2          teaspoons  cumin seeds
  1         tablespoon  vegetable oil
  4               cups  chilled cooked white rice
  1         tablespoon  seasoned rice vinegar
  1         tablespoon  soy sauce
  1                cup  frozen peas
Chop cilantro and thinly slice scallions. In a large nonstick skillet 
cook cumin seeds in oil over moderately high heat, stirring, until 
fragrant, about 1 minute. Add rice and fry, stirring occasionally, until 
heated through, about 3 minutes. Add vinegar and soy sauce, stirring to 
coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, 
scallions, and peas and stir-fry until heated through, about 2 minutes, 
seasoning with salt if necessary. 
Posted to FareShare 6-2000 by bobbi744@acd.net
Source:  "Gourmet Magazine - February 1999"
                           - - - - - - - - - - - - - - - - - - - 
Per serving: 67 Calories (kcal); 4g Total Fat; (46% calories from fat); 
2g Protein; 7g Carbohydrate; 0mg Cholesterol; 302mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates
 
* Exported from MasterCook *
                        Grilled Chicken and Shrimp
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  medium shrimp -- peeled and deveined
  4                     chicken breast halves  (boneless -- skinless)
                        [Spicy Marinade]
     2/3           cup  white wine vinegar
     1/2           cup  soy sauce
  2        tablespoons  minced ginger
  2        tablespoons  olive oil
  2        tablespoons  sesame oil
  2              large  garlic cloves -- minced
  2          teaspoons  Tabasco. pepper sauce
  2                     green onions -- sliced
Place shrimp on skewers. (If using wooden skewers, soak in water while
preparing marinade.) In 13 x 9-inch baking dish combine Spicy Marinade
ingredients. Place skewered shrimp and chicken breasts in mixture; toss 
to mix well. Cover and refrigerate at least 2 hours and up to 24 hours,
turning occasionally.
About 30 minutes before serving, preheat grill to medium heat, placing 
rack 5 to 6 inches above coals. Place skewered shrimp and chicken on 
grill rack.  Grill shrimp 3 to 4 minutes; grill chicken breasts 6 
minutes, turning once and brushing with marinade occasionally.
Or : Preheat broiler. Place skewered shrimp and chicken on broiler pan.
Broil 4 inches from heat as above. 
NOTES : Formatted for MasterCook by Art Guyer 
        Posted on FareShare 6-2000
Source :  "Tabasco. pepper sauce"
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 272 Calories (kcal); 16g Total Fat; (51% calories from fat); 
25g Protein; 8g Carbohydrate; 173mg Cholesterol; 2228mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 
2 1/2 Fat; 0 Other Carbohydrates
 
* Exported from MasterCook *
                           Herbed Yogurt Cheese
Recipe By     :Canadian Living Magazine September 1997
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  1% plain yogurt -- (750mL)
  4          teaspoons  chopped fresh oregano -- (20 mL)
  1         tablespoon  chopped fresh parsley -- (15 ml)
  2          teaspoons  chopped green onions -- (10 ml)
  2          teaspoons  extra virgin olive oil -- (10 ml)
     1/4      teaspoon  salt -- (1 ml)
Place yogurt in cheesecloth-lined sieve set over a bowl. Cover and let 
drain in refrigerator for 48 hours or until reduced to about 1 cup 
(250 mL).
Transfer drained yogurt to a bowl and stir in oregano, parsley, onion, 
oil and salt. Mold on a plate with a spatula or press into a serving 
bowl.
Can be covered and refrigerated for up to 1 day.  Makes 1 cup (250 mL).
Drained yogurt is very versatile. Serve as a potted cheese in a ramekin 
or molded attractively on a plate surrounded by crackers or breadsticks. 
You can also form it into small balls and roll in chopped toasted nuts.
From Canadian Living Magazine, September 1997 edition.
Per 1 tablespoon (15 mL): 24 cal.; 2 g protein; 1 g total fat (trace sat. 
fat); 2 g carb.; 2 mg chol.; 52 mg sodium.
MC formatted and contributed to FareShare 6-2000
by Hallie <buddy@connect.ab.ca>.
                     - - - - - - - - - - - - - - - - - - - 
 
* Exported from MasterCook *
                    Marbled Chocolate Cheesecake Slice
Recipe By     :Best Recipes from the Weekly; Australian Women's Weekly
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  185            grams  butter -- (6 1/2 oz approx)
     1/4           cup  cocoa
  1                cup  sugar
  2                     eggs
  1                cup  plain flour
  250            grams  cream cheese -- (1/2 pound)
     1/3           cup  sugar -- extra
  1           teaspoon  vanilla
  1                     egg -- extra
Preheat oven to 350F. (180C). Grease a lamington tin (16cm x 26cm) 
(6 1/4- x 10 1/4-inch pan).
Melt the butter with the cocoa. Remove from the heat; add sugar; beat 
in the eggs. Stir in the flour and beat until smooth.  Pour the mixture 
into the prepared pan. Beat the cream cheese, vanilla and extra sugar 
together. Add the extra egg.  Pour over the chocolate mixture and swirl 
through with a knife for a marbled effect.
Bake for 40 minutes. Cool in pan and cut when cold.
From Best Recipes from the Weekly; Australian Women's Weekly; 
ISBN 0 949892 21 1.
MC formatted and contributed to FareShare 6-2000
by Hallie <buddy@connect.ab.ca>.
                     - - - - - - - - - - - - - - - - - - - 
 
                       * Exported from MasterCook *
                              Taco Casserole
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Lean ground beef
  1              small  onion -- chopped
     1/2      teaspoon  garlic powder
  1           envelope  taco seasoning mix
  1                can  tomato sauce -- (8 oz.)
  1                cup  sour cream
  1                cup  cottage cheese
  2               cups  crushed tortilla chips
  2               cups  grated Monterey Jack Cheese -- (8 oz)
Preheat oven to 350F.  In a skillet, brown the beef, remove from heat 
and drain all excess fat.  Add onion, garlic powder, taco seasoning 
mix and tomato sauce to beef; mix and set aside.  In a medium sized 
bowl combine cottage cheese and sour cream and set aside.  Place half 
the crushed tortilla chips in the bottom of a 2 1/2-quart casserole 
dish that has been coated with nonstick spray.  Add enough meat mixture 
on top to cover the chips, then cover the meat mixture with half the 
sour cream mixture.  Sprinkle with half the grated cheese.  Repeat 
layers.  
Bake uncovered; for 30 to 35 minutes, until cheese melts and casserole 
is heated through. 
Can be put together ahead of time and baked when needed.  Can serve with taco sauce.
From Mr. Food Cookbook
Posted on FareShare 6-2000 by  Shirley <Shirley579@aol.com>
                       - - - - - - - - - - - - - - - - - - - 
 
                       * Exported from MasterCook *
                        Vanilla Slice " Krempita"
Recipe By     :Dennis Valcich, Australia
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        puff pastry
  6                     egg yolks
  150               gr  sugar
  150               gr  flour
  1                     litre milk
  300               ml  thickening cream
  1           teaspoon  gelatin
  1                     vanilla stick
  1           teaspoon  vanilla sugar
  1           teaspoon  grated orange skin
Place pastry on flat tray and bake for 15 minutes at 220 C.
To make cream (filling), mix egg yolks with flour and some cold milk. 
Boil milk with vanilla stick, sugar and orange zest. Remove vanilla 
stick, pour milk slowly to egg mixture, con stantly mixing. Simmer on 
very low heat for 10 minutes constantly mixing. Remove from heat and 
add dissolved gelatin in some cold water. Mix well. Let the filling 
cool off. 
Mix vanilla sugar with some cream and add to filling while still warm.
Spread filling over baked pastry, top with whipped cream and cover 
with second baked pastry sheet. Place into refrigerator and cut into 
vanilla slices just before serving. Sprinkle with icing sugar and serve 
with fresh fruit in season. 
Formatted in MasterCook by Art Guyer 
Posted on FareShare 6-2000
Source :    "Maestral, July 1999, p.32"
                    - - - - - - - - - - - - - - - - - - - 
NOTES : A photo of this dessert is located at:
http://fareshare.net/vanilla-slice.html
 
                       * Exported from MasterCook *
                        White Fish Poached in Wine
Recipe By     :The Magic Of Microwave Cookbook
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter OR margarine
     1/2         small  onion -- chopped
     1/2      teaspoon  parsley
     1/4      teaspoon  basil
     1/2      teaspoon  lemon juice
                        Salt and pepper
  8                     white fish(2 medium fillets) -- (8 to 10)
     1/4           cup  white wine
Place butter, onion, parsley, basil and lemon juice in 8x8"or 9x9" 
baking dish.  MICROWAVE 40 SECONDS on HIGH.
Salt and pepper fish fillets. Arrange fillets in dish, turning to coat 
with butter. Sprinkle with white wine. Cover with plastic wrap. 
MICROWAVE 3 MINUTES on HIGH, or until fish flakes easily with a fork.
http://recipe.epicurean.com Recipe of the Week
Source: The Magic Of Microwave Cookbook   Entered: 08/28/1997
Submitted by: Linda Wilson   E-mail: lwilson@gatecom.com
MC formatting by bobbi744@acd.net ICQ #12099523
Posted to FareShare 6-2000
Source:  "http://recipe.epicurean.com Recipe of the Week"
            - - - - - - - - - - - - - - - - - - - 
Per serving: 133 Calories (kcal); 12g Total Fat; (88% calories from fat); 
trace Protein; 3g Carbohydrate; 31mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : This easily cooked while I finished a side-dish of Fried Rice
NOTES : Bobbie's Notes: This was easy and delicious. 
 

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