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FareShare Gazette Recipes -- December 1998 - C's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Chicken Toastie Triangles
Chocolate Cherry Dreidel Cake
Chocolate Snowswirl Fudge
Chocolate-Macadamia Popcorn
Chunky Chicken Salad On Toasted Raisin Bread
Cilantro Pesto - Texas
Citrus Sorbet - Kumquats Or Blood Oranges

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                      *  Exported from  MasterCook  *
                        Chicken Toastie Triangles
Recipe By     : adapted from Finger Foods
Serving Size  : 60   Preparation Time :0:00
Categories    : Appetizers                       Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      slices        white bread
     1/2  pound         chicken thigh meat -- chopped [ 250g]
   1                    egg
   2      teaspoons     dry sherry -- [10ml]
   2      teaspoons     light soy sauce -- [10ml]
   2      teaspoons     cornstarch -- [10ml]
                        [aka cornflour in Britain]
     1/2  teaspoon      grated fresh ginger -- [2ml]
   1      tablespoon    coconut cream -- [40ml]
                        [see note]
   1                    egg -- lightly beaten,
     1/4  cup           fresh coriander or parsley sprigs
                        oil for frying
Coconut Cream - this can be found in Asian markets. You can also use 
the thickened layer from a can of canned coconut milk, or if absolutely 
necessary you can use the canned milk itself.
Cut each bread slice into a square, then into 4 triangles.
Put the chicken, first egg, sherry, soy sauce, cornstarch, ginger and 
coconut cream into a food processor or blender and process until smooth.
Spread some of this mixture on each bread triangle. Brush with a little
of the lightly-beaten egg.  If desired, garnish the top with a sprig of
parsley or coriander leaf.
Up to 1 hour before serving, fry the triangles in hot oil until 
well-browned.  Drain on paper towel. Cool.
The original recipe called for deep-frying but I prefer to "shallow-fry" 
in a deep-sided pot or pan with about 2 inches of oil.
Makes 60.
This recipe can be made a day ahead and stored, covered, in the 
refrigerator; uncooked triangles may be frozen.
Adapted from Finger Foods, a publication of The Australian Women's Weekly;
1990; ISBN 0 949128-26-0.
Formatted for MasterCook and submitted to FareShare 12-98 
by Hallie du Preez.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Chocolate Cherry Dreidel Cake
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Cakes
                Chocolate                        Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg.          regular/reduced fat devil's food cake mix
                          -- (18 1/2 oz.)
                        eggs (amount called for on cake mix box)
                        oil (amount called for on cake mix box)
   1      can           cherry pie filling -- (16 oz.)
     1/3  cup           Chambord liqueur or water
   3      Tbs           unsweetened cocoa powder
                        Fudge Frosting:
   4      Tbs           non dairy -- (1/2 stick)  or
                        regular margarine or butter
   4      squares       unsweetened chocolate -- (1 oz each)  chopped
                        (bakers choc.)
   2      Tbs.          unsweetened cocoa powder
   2      Tbs           light corn syrup
   1 1/2  cups          powdered sugar (confectioners sugar)
   4      Tbs           very hot water -- (4 to 5)
Place oven rack in center of oven and preheat to 350. Spray a 9x13 inch
baking pan with non stick spray.
To Make Cake: in mixing bowl with electric mixer, beat cake mix, eggs,
oil, half the cherry pie filling, Chambord (or water), and cocoa on low
MIX BOX.  Increase speed to medium and beat 2 minutes.  Fold in 
remaining pie filling.  pour into prepared pan and spread evenly. Bake 
for 35 to 40 minutes or until toothpick comes out clean.  cool in pan 15
minutes then invert onto cutting board or sheet of foil. cool completely.
(Cake may be wrapped in foil and refrigerated up to 2 days or frozen. if
frozen, when ready to serve defrost, covered at room temperature.
To Make Frosting: in a large microwave safe bowl, microwave margarine and
chocolate uncovered on high until melted, about 1 minute.  stir in cocoa,
corn syrup, powdered sugar, and 3 Tbs. hot water.  Stir until smooth. Add
enough additional hot water to make a spreading consistency.  use
immediately to frost cake.
Bev's Note:  this cake is from the Fast and Festive cookbook mentioned
above. it shows how to cut the cake into dreidel shapes and decorate. 
unfortunately due to the limitations of the computer, i cannot send you
the illustrations.  so i suggest you frost the cake, cut it into squares
and serve that way. 
Posted to FareShare 12-98 by Beverly <>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Chocolate Snowswirl Fudge
Recipe By     : Creating Magic Moments, Supplement to Reiman Publications
Serving Size  : 1    Preparation Time :0:12
Categories    : Candies                          Chocolate
                Marshmallows                     Nuts
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          semisweet chocolate chips -- (18 ounces)
   1      14 ounce can  Chocolate Sweetened Condensed Milk -- OR
   1      14 ounce can  Sweetened condensed milk -- (not Evaporated)
   4      tablespoons   butter or margarine -- divided
   1 1/2  teaspoons     vanilla
   1      dash          salt
   1      cup           chopped nuts
   2      cups          miniature marshmallows
Melt chips with sweetened condensed milk, 2 tablespoons of the butter,
vanilla and salt. Remove from heat; stir in nuts. Spread  evenly into
foil-lined 8-9 inch square pan.
In separate bowl melt marshmallows with remaining 2 tablespoons butter.
Spread on top of fudge. With table knife or metal spatula, swirl through
top of fudge.
Chill at least 2 hours or until firm. Turn fudge onto a cutting board; 
peel off foil and cut into squares. Store loosely covered at room
Makes about 2 pounds candy.
Creating Magic Moments, Supplement to Reiman Publications
MC formatting and Posted on FareShare 12-98 
by  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : All melting can easily be done in Microwave. 
                     *  Exported from  MasterCook  *
                   Chocolate-Macadamia Popcorn -Spieler
Recipe By     : From Pantry to Table by Marlena Spieler
Serving Size  : 32   Preparation Time :0:25
Categories    : Nuts                             Snacks
                Volume 3, Dec. '98               Candies
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          plain popcorn
                        from 1/3-1/2-cup kernels
   3 1/2  ounces        macadamia nuts -- quartered and halved
   1      cup           light brown sugar
     1/4  cup           golden corn syrup
                        or half light and half dark corn syrup
     1/2  cup           unsalted butter
     1/2  teaspoon      salt
   3      tablespoons   unsweetened cocoa -- heaping
     1/2  tablespoon    baking soda
Marlena got this idea for dark-colored caramel corn from her aunt.
1. Toss together popcorn and macadamia nuts, and pour into a shallow 
baking dish or onto a cookie sheet.
2. In a heavy saucepan, combine brown sugar, syrup, butter, salt, and 
3. Bring to a boil over a medium heat and continue boiling for 5 to 7
minutes, or until syrup reaches 260F on a candy thermometer, or forms a
ball if a drop or two is dropped into a glass of cold water.
4. Remove from heat and add baking soda; it will foam up.
5. Quickly pour over popcorn and nuts, mixing well so that caramel coats
popcorn and holds much of it together; let cool. Caramel will be very hot
and hard to handle, then cool very quickly. 
6. When cool enough to handle, break up into smaller pieces. Keep in a
relatively dry place. Marlena keeps it lightly covered with paper on a
pantry shelf for however long it lasts. 
*FROM PANTRY TO TABLE, by Marlena Spieler (1991 Andrea Books ISBN
020157072-6 pbk) >Prep:10 min (popping corn and chopping nuts); Cook: 15
min.; Serves: 32  EACH 1/4-CUP: 66 calories; 0.5g protein; 8g
carbohydrates; 4g fat (50%). >estimated by
Posted on FareShare 12-98  by 12/98
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 0 0 2881 0 0 0 1153
                     *  Exported from  MasterCook  *
             Chunky Chicken Salad On Toasted Raisin Bread <T>
Recipe By     : Patio Daddy-o / Modified
Serving Size  : 4    Preparation Time :0:15
Categories    : Poultry                          Sandwiches/Wraps
                Chicken                          Main Dishes
                Nuts                             Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skinless boneless chicken breast halves
                        lemon juice
                        salt and black pepper
                        curry powder
                        olive oil spray
                        ~ SALAD ~
     1/4  cup           mayonnaise
     1/4  cup           plain low-fat yogurt
                        or sour cream
   1      tablespoon    fresh lemon juice -- or more
     1/2  cup           sweet white onion or red onion -- minced
     1/2  cup           slivered almonds -- toasted
                        or chopped walnuts
   1                    Granny Smith apple -- cored and diced
     1/4  cup           diced celery -- optional
   1      teaspoon      grated orange zest
                        Salt and pepper -- to taste
     1/4  teaspoon      curry powder
   8      slices        raisin bread
                        margarine -- optional
                        romaine lettuce leaves
Season chicken breasts with lemon juice, salt, pepper and curry powder.
Spray with olive oil. Grill. 
Meanwhile combine with the mayonnaise, yogurt, lemon juice, onion, nuts,
apple and orange zest. Season with salt and pepper and curry powder. 
Adjust seasonings. 
Dice chicken and combine with the salad. 
Toast bread. Spread margarine on toast (optional). Spread one quarter of
the filling on each of 4 bread slices. Top with leaf lettuce. Top with
remaining bread and cut the sandwiches into halves or quarters to serve.
Recipe adapted from PATIO DADDY-0, by Gideon Bosker, Karen Brooks, and
Leland & Crystal Payton (1996 Chronicle Books). Half recipe tested in a
FOREMAN Grill (preheated, then 4 minutes) by  
I seasoned one side of the chicken fillet.
 Posted on FareShare 12-98 by Pat Hanneman <>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Cilantro Pesto - Texas
Recipe By     : TEXAS THE BEAUTIFUL Cookbook (1995)
Serving Size  : 16   Preparation Time :0:00
Categories    : Cheese                           Pesto
                Sauces                           Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         pumpkin seed
   2      ounces        fresh cilantro leaves
   2                    garlic cloves -- chopped
   2      ounces        parmesan cheese
     1/2  cup           olive oil
   1      tablespoon    fresh lime juice
In a food processor fitted with the metal blade or in a blender, combine
1/4 cup (1-oz) pumpkin seeds, sunflower seeds or pine nuts; 2 cups (2-oz)
fresh cilantro leaves; 2 cloves garlic, cut up; and 1/2 cup (2-oz) 
freshly grated Parmesan cheese. Process until minced. With the motor 
running, pour in 1/2 cup olive oil, processing until a smooth paste forms.
Stir in 1 tablespoon fresh lime juice and transfer to a jar with a tight-
fitting lid. 
Makes about 1 cup.  85cals, 8g fat.
Use on freshly cooked corn on the cob or grilled fish, chicken, pork or
vegetables; as a garnish for soups; tossed with pasta; or mixed with an
equal amount of mayonnaise and served as a dip for cooked shrimp or raw
Recipe from Texas The Beautiful Cookbook. (1995: Patsy Swendson and June
Hayes; Pub. Collins). 
Posted on FareShare by 12/98
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 0 0 1215
                     *  Exported from  MasterCook  *
                Citrus Sorbet - Kumquats Or Blood Oranges
Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Citrus
                Frozen Dishes                    Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        simple syrup
To make sorbet with the juice of citrus fruits, such as kumquats or
blood oranges, squeeze the juice, measure and add an equal amount of a
syrup composed of equal parts sugar and water.  Place the liquid in the
freezer.  Stir at half hour intervals until it crystalizes, a process
that will take perhaps three hours.
Serve the sorbet by itself, with a bittersweet chocolate sauce, or with
Campari or another Vermouth-type apertif.
Recipe from Sorbet Posted to
Fareshare 12/98 by JoAnn Pellegrino
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