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FareShare Gazette Recipes --November 2000 - C's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cassata Di Fragole
Catherine Bell's Cranberry-Orange Corn Bread
Cheese Balls with Dried Tomatoes
Chocolate Cheesecake Muffins (Splenda)
Country Pate

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                      * Exported from MasterCook *
                            Cassata Di Fragole
Recipe By     :Leigh Anne Richardson
Serving Size  : 10    Preparation Time :2:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SHELL
  6                     egg whites
  1 1/2           cups  granulated white sugar
  1           teaspoon  vinegar
                        FILLING
  1                box  strawberries -- freshly sliced,
                        reserve some whole for garnish
     1/3           cup  granulated white sugar
  1               pint  heavy cream
  1           teaspoon  vanilla
SHELL :  Preheat oven to 325F. In a large bowl, beat egg whites until 
foamy. Add sugar  gradually until soft peaks are formed. Beat in 
vinegar. Turn into a greased 9-inch spring form pan and spread smooth on 
top. Bake for one hour. Place on a wire rack to cool thoroughly. When 
cool, loosen around the outside edge. Remove sides of pan. Fill the 
center of meringue with the filling. If the edges break off, replace and 
secure with the filling. Serve immediately or chill overnight. Before 
serving, decorate top with whole berries with stems. Cut into wedges to 
serve.
FILLING :  Hull and slice the strawberries. Add sugar to strawberries 
and gently mix. Whip cream with vanilla until soft peaks are formed. 
Gently fold in strawberry mixture.
NOTES : An elegant dessert of delicious strawberries and cream in a 
meringue shell. Beautiful to serve!
Contributed to the FareShare Gazette by Robin; 6 November, 2000.
<http://fareshare.net>
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 176 Calories (kcal); 18g Total Fat; (89% calories from 
fat); 3g Protein; 2g Carbohydrate; 65mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
               Catherine Bell's Cranberry-Orange Corn Bread
Recipe By     :TV Guide, January 30 '99
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  self-rising cornmeal
  1                cup  self-rising flour
     1/4           cup  sugar
  1                     egg -- beaten
  1 1/4           cups  buttermilk
     3/4           cup  dried cranberries
  2        tablespoons  grated orange peel
  2        tablespoons  butter
Preheat oven to 400 F. Combine cornmeal, flour, sugar, egg and 
buttermilk in a large bowl and mix by hand until smooth. Add cranberries 
and orange rind. Rub an 8-9 inch square ovenproof pan with butter. Pour 
in batter. Bake, uncovered for 20-25 minutes or until browned on top and 
cooked through. Can serve topped with honey or fruit.
Posted in FarShare 11-2000 by bobbi744@acd.net 
S(MC formatting by):     "bobbi744@acd.net  ICQ# 12099532"
NOTES : Catherine Bell plays Sarah "Mac" MacKenzie on CBS's JAG. who 
says she loves corn bread and this is one of her favorites. She says 
this bread can also be spiced up with jalapenos.
Contributed to the FareShare Gazette by Bobbie; 18 November, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 232 Calories (kcal); 5g Total Fat; (18% calories from fat); 
6g Protein; 42g Carbohydrate; 32mg Cholesterol; 655mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 Fat; 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                     Cheese Balls with Dried Tomatoes
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4         ounces  dried tomatoes
  3 1/2         ounces  flour
  1 3/4         ounces  cold butter
  3 1/2         ounces  old cheese -- rasped
Cut tomatoes in pieces of 3/4 inch.
Mix flour and butter with help of a food processor, or 2 knives, quickly 
with each other.  Add cheese and 1 or 2 tablespoons water, mix it 
quickly with the flour mixture.  Form out of this dough 16 balls, 
flatten a bit, put in the middle a piece of tomato and fold it back to 
the form of a ball. Let these balls rest in the refrigerator for 15 
minutes.
Preheat oven: 400 degrees F. Cover a baking sheet with baking paper and 
divide the balls over it. Bake the balls in the middle of the oven in 
about 10 minutes golden brown.
Tips :
1 : These balls can be stored in the freezer for a long time, and baked 
when needed.
2 : Use olives in stead of tomatoes.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Bianca; 29 November 2000.
<http://fareshare.net>
Description:  "FareShare Gazette Nov2000"
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 845 Calories (kcal); 43g Total Fat; (44% calories from 
fat); 18g Protein; 103g Carbohydrate; 109mg Cholesterol; 1451mg Sodium
Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 
Fat; 0 Other Carbohydrates
This is an all time favorite in our family. An appetizer, but in my 
opinion also a nice gift.
                      * Exported from MasterCook *
                  Chocolate Cheesecake Muffins (Splenda)
Recipe By     :Splendid Desserts by Jennifer Eloff
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Cream Cheese Mixture**
  3             ounces  light cream cheese -- softened (85g)
  2        tablespoons  Splenda (r) Granular -- (30 mL)
                        **Chocolate Batter**
  1 1/2           cups  all-purpose flour -- (375 mL)
     3/4           cup  Splenda (r) Granular -- (175 mL)
  3        tablespoons  cocoa -- (45 mL)
  1         tablespoon  baking powder -- (15 mL)
     1/2      teaspoon  salt -- (2 mL)
  1                     egg
  1                cup  skim milk -- (250 mL)
     1/3           cup  vegetable oil -- (75 mL)
                        Confectioner's sugar -- (optional)
Preheat oven to 375F (190C). Grease 8 muffin cups.
Cream Cheese Mixture: Beat the cream cheese and 2 tablespoons (30 mL) 
Splenda (r) Granular until smooth and light. Set aside.
Chocolate Batter: Sift the dry ingredients together in a large bowl. 
Make a well in the center. Beat the egg very well. Stir in the skim milk 
and vegetable oil. Add the liquid ingredients to the well in the center 
of the dry ingredients. Stir just until moistened.
Spoon a little chocolate batter into the bottom of 8 greased muffin 
cups. Place a generous teaspoon (5 mL) of the cream cheese mixture on 
top of the batter in each muffin cup and top with more chocolate batter, 
to 3/4 full.
Bake in a 375F (190C) oven for 20 minutes.
Dust with confectioner's sugar (powdered sugar or icing sugar) if 
desired.
From Splendid Desserts by Jennifer Eloff; 1993; ISBN 1-895292-30-1.
Note - Splenda(r) has been available in Canada for several years and is 
now available in the United States. Splenda(r) (sucralose) is chemically 
inert and does not break down as it passes through the body. It can be 
used more or less measure for measure like sugar, in other words, 1 
teaspoon of Splenda(r) tastes like 1 teaspoon of sugar. 1 teaspoon (5 mL 
or 0.5 grams) of Splenda(r) contains 2 calories (8 kJ); 0.5 grams 
carbohydrate; 6 mg sucralose; 0 g fat; 0 g protein.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 2 November 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 215 Calories (kcal); 12g Total Fat; (49% calories from 
fat); 6g Protein; 22g Carbohydrate; 30mg Cholesterol; 400mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                               Country Pate
Recipe By     :Candice Valencia/Good Housekeeping  12/97
Serving Size  : 16    Preparation Time :0:40
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             slices  bacon -- finely chopped
  12            ounces  skinless boneless chicken breast -- cut up
  8             ounces  medium mushrooms -- finely chopped
  1             medium  onion -- minced
  2                     garlic cloves -- minced
  2        tablespoons  butter/margarine
  2        tablespoons  brandy
  1 1/2      teaspoons  salt
  1           teaspoon  black pepper -- ground
  1           teaspoon  dried thyme leaves
     1/4      teaspoon  allspice
  8             ounces  ground pork
  4             ounces  chicken livers -- trimmed and finely chopped
     2/3           cup  packed fresh parsley leaves -- chopped
     1/4           cup  pistachio nuts -- shelled
1.  In 10 inch skillet, cook bacon over medium low heat, stirring 
occasionally, until browned.
2.  Meanwhile, in food processor, with knife blade attached, blend 
chicken breast until finely chopped, about 30 seconds; set aside.
3.  With slotted spoon, transfer bacon to paper towels to drain.  To 
bacon drippings in skillet, add mushrooms, onions, garlic, and butter;  
cook, stirring, 8-10 minutes, until vegetables are tender.  Add brandy, 
salt, pepper, thyme, and allspice.  Reduce heat to low:  cook 5 minutes 
longer.  Remove skillet from heat;  let mushroom mixture cool to room 
temperature.
4.  Preheat oven to 350 degrees. In large bowl, combine chicken, pork, 
bacon, mushroom mixture, chicken livers, parsley, and pistachios.  With 
wooden spoon, beat mixture until well blended.
5.  Grease 8-1/2"  by 4-1/2"  metal loaf pan.  Spoon meat mixture into 
pan, packing it carefully with back of spoon to press out air pockets.  
Bake pate 1 hour 15 minutes.
6.  When pate is done, transfer to wire rack;  cover pan with foil.  
Place another 8-1/2" by 4-1/2" loaf pan on top of foil covered pate.  
Place two 16 oz cans in top loaf pan to weigh down pate.  Let weighted 
pate cool about 1 hour at room temperature, then refrigerate overnight 
or up to 3 days.
7.  To complete, remove weighted pan from pate.  Dip loaf pan with pate 
in hot water 15 seconds.  With small metal spatula, loosen pate from 
sides of pan.  If pate doesn't release easily, dip pan in hot water 
again.  Invert pate onto cutting surface and slice thinly to serve.
NOTES : My (candice)  version of this pate:
  I cooked the chicken breast beforehand and used
  a 12 ounce tube of braunschweiger in place of
  livers and pork.  Before spooning meat mixture
  into pan, I lined the pan with bacon slices,  put
  meat mixture in,  and then wrapped the bacon slices
  over the top of the pate.  This added a nice
  textured pattern and a  rich taste.  I put pate on
  platter, sliced it 1/4 inch slices halfway through
  loaf and then garnished around platter with parsley
  leaves and whole pistachios. Serve with french
  bread slices or crackers (I prefer bread).
** Served at our Annual Thompson/Valencia Christmas Food Fest 1997.
Formatted in MasterCook by: CandiceV@usa.net  (Candice)
Contributed to the FareShare Gazette by Candice; 15 November, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 96 Calories (kcal); 5g Total Fat; (51% calories from fat); 
9g Protein; 2g Carbohydrate; 55mg Cholesterol; 247mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates

 

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