Recipes Included On This Page Skorthalia (Greek Garlic Dip) Smoky Cowboy Quesadillas by Cooking Light Stir Fry by Art Strawberry Carrot Cake Strawberry Rhubarb Gelato Susan's Lemon Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Skorthalia (Greek Garlic Dip) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 potatoes 1 loaf cheap white bread with crusts removed 1 whole garlic head -- crushed 1/2 cup cider vinegar 1/4 cup olive oil Peel and cook potatoes in water. Drain water into a bowl, *do not* throw down the sink. Let potatoes and water cool. Put potatoes a few at a time in food processor or mixer. Mix/process till broken up. Soak bread in potato water and spoon into the potatoes, mix till smooth, as you add more bread. Add crushed garlic and mix. Slowly pour/drizzle in olive oil and vinegar. Adjust the vinegar or olive oil to your own taste. Keep mixing till very smooth. Pour into bowl, cover and refrigerate. The longer this sets, the more powerful the garlic gets. Before serving, garnish with olives or parsley. Serve with crusty French bread or veggies. Put your leftover crusts on a cookie sheet and put into the oven to toast and dip that in the dip too. Submitted by: GrkGodess Contributor's Note: It's great!!! Kinda like recycling you know. Good to eat with or on meats too. Make sure everyone eats some to keep all those ghosts away!!!! You'll find out who you true friends are after eating this. http://www.30plusefnet.org/dish/snack.htm MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 18 September 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoky Cowboy Quesadillas by Cooking Light Recipe By :Cooking Light Online Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup bottled salsa 8 fat-free flour tortillas -- (6-inch) 1 cup chopped smoked turkey ham (about 4 ounces) 1/2 cup fresh corn kernels (about 1 ear) 1/4 cup chopped fresh cilantro 3/4 cup shredded Monterey Jack cheese with jalapeno peppers -- (3 ounces) 1. Spread 2 tablespoons salsa over each of 4 tortillas; top each with 1/4 cup ham, 2 tablespoons corn, 1 tablespoon cilantro, 3 tablespoons cheese and 4 tortillas. 2. Place a nonstick skillet over medium heat until hot. Add 1 quesadilla; cook 2 minutes on each side or until crisp. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges. Yield : 8 servings (serving size: 3 wedges). Choose an ear of corn with a bright-green husk and fresh-looking, dry silk. Don't buy husked corn -- the corn could be old. Store corn for up to one day after purchase in a plastic bag in the crisper drawer of the fridge. To get rid of the silk, rub the husked ear of corn with a damp paper towel. To make kernel removal a bit easier, start with a flat edge cut off part of the tip. Hold the ear upright with the flat edge on a plate and cut downward using a sharp knife to remove corn kernels. Even though fresh corn is the best, you can substitute canned or thawed frozen corn if you wish. Fresh herbs can be stored in the refrigerator for up to 5 days. Wrap them in a damp paper towel and place in a ziptop plastic bag. Wash the herbs prior to use and dry with paper towels. Pull off the cilantro leaves, place in a small bowl with high edges and snip with kitchen shears. If you don't have kitchen shears, bundle the leaves and finely chop with a sharp knife. CALORIES 154 (24% from fat); FAT 4.1g (sat 2.3g, mono 1.1g, poly 0.4g); PROTEIN 8g; CARB 21.3g; FIBER 1.4g; CHOL 8mg; IRON 1.7mg; SODIUM 598mg; CALC 132mg Source : "Cooking Light Online" NOTES : Formatted in MasterCook By Art; Join our Free Recipe Exchange Group; visit us at <http://www.fareshare.net> Contributed to the FareShare Gazette by Art; 5 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 0g Total Fat; (0% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 156mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Stir Fry by Art Recipe By :Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chile oil 2 tablespoons olive oil 1 pound Turkey kielbasa -- sliced diagonally 1 red bell pepper -- cleaned and sliced thin 1 yellow bell pepper -- cleaned and sliced thin 1 bunch green onions -- sliced thin 2 large mushrooms -- sliced thin 8 ounces water chestnuts -- sliced and drained -- (1 can) 8 ounces bamboo shoots -- drained (1 can) 14 ounces bean sprouts -- drained (1 can) 1 cup green beans -- canned 1/2 cup corn -- canned or fresh 1 cup shrimp, cooked 1 tablespoon garlic -- minced 1/4 cup soy sauce chow mein noodles Heat a large wok on top of your stove until the rim is hot to the touch. Add 1 tablespoon of each oil and heat to almost the smoking point. Add the kielbasa and brown for a couple of minutes; stir, cover and continue cooking for about 3 more minutes. Pull the kielbasa to the side and add the bell pepper and onions to the wok. Add the remainder of the oils and stir the vegetables several times during the next 3 or 4 minutes. Then stir the kielbasa and vegetables together, cover and cook until the vegetables are almost done. Add the rest of the ingredients (except the chow mein noodles), stir in gently. Cover and continue cooking until everything is hot. Serve over chow mein noodles, with soy sauce and hot sauce on the side. Description : "A very low calorie, low carbohydrate, and low sugar dish. And ooooh so gooood!" S(MC Format: Art)"" Per serving: 242 Calories (kcal); 9g Total Fat; (34% calories from fat); 25g Protein; 15g Carbohydrate; 151mg Cholesterol; 1460mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : This could be served over rice, of course, but it would raise the carbohydrates substantially. NOTES : Devised and prepared by Art Guyer Contributed to the FareShare Gazette by Art; 28 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 9g Total Fat; (34% calories from fat); 25g Protein; 15g Carbohydrate; 151mg Cholesterol; 1460mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates   * Exported from MasterCook * Strawberry Carrot Cake Recipe By :Pastry Wiz.com Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups All purpose flour 1 1/4 cups Packed brown sugar 1 cup Carrots -- finely shredded 1/2 cup Vegetable oil 1/2 cup Yogurt -- low fat, plain 1/3 cup Water 1/2 cup Pecans -- chopped 2 teaspoons Baking powder 1 teaspoon Ground cinnamon 1 teaspoon Ground nutmeg 1/2 teaspoon Baking soda 1/2 teaspoon Salt 2 Eggs 1 cup Strawberries -- finely chopped Strawberry cream cheese glaze -- see recipe below Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except strawberries and Strawberry Cream Cheese Glaze in a large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries; pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire rack. Prepare Strawberry cream cheese glaze (see below), spoon onto cake. Refrigerate any remaining cake. Strawberry Cream Cheese Glaze: 1/4 Cup Cream Cheese at room temperature 2 tablespoon Confectioner Sugar 1/4 Cup mashed Strawberries 1 tablespoon water if needed At high speed beat cream cheese and sugar until smooth. Stir in mashed strawberries. Add water ( if needed ) and continue until spreading consistency. Source: Angel Strawberry Cream Cheese Glaze Recipe added by Art. Source: "PastryWiz.com" - - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Submitted by <Mtmolle329@aol.com> to The FareShare Gazette September 11, 2000 * Exported from MasterCook * Strawberry Rhubarb Gelato Recipe By :Edmonton Journal; 26 July 2000 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated sugar -- (500 ml) 1 cup water -- (250 ml) 4 cups chopped rhubarb -- (1 Liter) 3 cups sliced strawberries -- (750mL) Bring sugar and water to boil in a medium saucepan, stirring briskly to dissolve sugar. Add rhubarb and return to boil. Cover and reduce heat to low; simmer for about 15 minutes or until rhubarb is soft. Cool. Add strawberries; puree. At this point it may be frozen in an ice cream freezer according to manufacturer's directions. To serve, cover and chill until very cold. Pour into 9-inch (2.5 L) square metal baking dish. Cover with plastic srap and freeze until almost solid, about 3 hours. Break into large chunks and puree in food processor or blender. Transfer to airtight container and freeze for about 3 hours or until firm but not solid. Transfer to refrigerator for about 10 minutes to soften slightly. Serve in scoops on frosted plates and garnish with extra sliced strawberries. Makes 6 to 8 servings. "While summer is still with us this is a lovely dessert for a hot day. Gelato is always best served fresh and slightly soft, so I prefer making this in an ice cream freezer. If you don't have one, the cake pan method also works. The texture will be slightly different - ice crystals are inevitable." From the Edmonton Journal; 26 July 2000. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 29 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 72g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates * Exported from MasterCook * Susan's Lemon Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE: Vegetable oil spray for misting the pan Flour for dusting the pan 1 package plain yellow cake mix -- (18.25 ounces) 1 package lemon gelatin -- (3 ounces) 2/3 cup vegetable oil -- such as canola, corn, safflower, soybean, or sunflower 2/3 cup hot water 4 large eggs GLAZE: 1 cup confectioners' sugar -- sifted 2 tablespoons fresh lemon juice (from 1 lemon) 1 teaspoon finely grated lemon zest (from 1 lemon) 1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. 2. Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven. 3. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. 4. Meanwhile prepare the glaze Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth. 5. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing. **Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. Susan Anderson, of Atlanta, prepares this easy lemon cake to tote to picnics and family get-togethers in the mountains. Even in hot weather, children would rather have a slice of it than eat ice cream. Who knows why? Perhaps because it is moist and has that perfect balance of sweet and tart. The Cake Doctor says... LEMON is the key. You can transform a simple cake mix into majesty by adding a little lemon juice and zest to both enliven dull flavors and mask an artificial cake mix taste. Feeling inspired? Try lime, orange, and other citrus flavors. Preparation time: 5 to 7 minutes Baking time: 40 minutes Assembly Time: 5 Minutes Source : "TheCakeDoctor.com" Contributed to the FareShare Gazette by Art; 21 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 10g Total Fat; (93% calories from fat); 1g Protein; trace Carbohydrate; 47mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art

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