Recipes Included On This Page Marbled Brownies Michael's Enchiladas Mini Tartlets Mixed Vegetable Bean Soup Mumbles Coconut Prawn Cutlets Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Marbled Brownies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brownie Batter: 180 g good quality dark chocolate 90 g unsalted butter 3 teaspoons instant coffee granules 4 eggs 1 1/2 cups caster sugar 1 cup plain flour 1/4 cup cocoa powder 1/2 teaspoon salt 1 teaspoon vanilla 1 tablespoon coffee liqueur or very strong black coffee Topping: 250 g cream cheese 60 g unsalted butter 1/2 cup caster sugar 2 eggs 1 1/2 tablespoons plain flour 1 tablespoon coffee liqueur or very strong black coffee Preheat oven to 180 Degrees Celsius. Line a 32 x 24 x 5cm baking tin with foil, butter lightly and set aside. Melt chocolate, butter and coffee over low heat, stirring until smooth. Cool slightly. Whisk eggs and sugar for about a minute. Sift flour cocoa and salt into this. Mix. Stir in vanilla, liqueur chocolate mixture. Have topping ingredients at room temperature. Beat cream cheese, butter and sugar in mixer until fluffy. Add eggs one at a time, beating well between each, then mix in flour and liqueur. Pour batter into tin, leaving half cup in bowl. Dollop cream cheese mixture over the top and drop teaspoonfuls of the reserved batter over. Swirl to give a marbled look. Bake about 35 to 40 minutes until edges are pale golden and a toothpick comes out with moist specks of crumb on it. Remove and cool completely in pan. Freeze for an hour until quite firm. Peel away foil. Slice with hot dry knife. Layer in an airtight container between sheets of baking paper. Store in fridge for up to week. Serve chilled. Makes 1 large tin. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2416 Calories (kcal); 238g Total Fat; (86% calories from fat); 58g Protein; 25g Carbohydrate; 1725mg Cholesterol; 2160mg Sodium Food Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Michael's Enchiladas Recipe By :Michael McLaughlin Serving Size : 6 Preparation Time :1:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Lean Ground Beef 3 Cups Cheddar Cheese -- Grated 10 10 inch Flour Tortillas 1/8 Cup Vegetable Oil 1/2 Cup Onion -- Minced 1 Clove Garlic -- Minced 1 10 oz. can Tomato Paste 2 Cups Water 1 Teaspoon Chili Powder 1 Teaspoon Vinegar 1 Teaspoon Sugar 1/2 Teaspoon Oregano 1/2 Teaspoon Salt 1 Dash Cayenne Pepper In a medium saucepan, sauté onion and garlic in oil until the onion is soft but not browned. Add water and tomato paste and bring to a boil. Add chili powder, vinegar, sugar, oregano, salt, and cayenne pepper. Simmer for 15 minutes, stirring occasionally. While sauce is simmering, brown ground beef and grate cheese. When beef is done drain fat and add 1 1/2 cups of the cheese and one cup of the sauce. Mix well. Warm the tortilla skins in the microwave briefly so they are soft and flexible. Place 1/3 cup of the meat mixture on a tortilla in a line and roll the tortilla around the meat mixture. Place seam side down on a baking pan that has been sprayed with cooking spray. Repeat until all skins and meat have been used, spacing enchiladas about 1/8 of an inch apart in the baking pan. Using a large spoon, spread the remaining sauce over the enchiladas. Try to cover them as much as possible. Sprinkle remaining cheese in an even layer over the enchiladas. Bake in a 350 degree F oven for 30 to 35 minutes. NOTES : I serve these on a bed of shredded lettuce garnished with chopped tomato and black olives. I put sour cream in a zip lock bag and cut off a small corner so I can squeeze a sour cream dressing down the length of each enchilada. Salsa is optional, but recommended. Refried beans sprinkled with cheddar cheese, "dipping" size Fritos and a cold beer round out the meal. These freeze well! Make a double batch and put one in the freezer before baking for a rainy day feast. Contributed to the FareShare Gazette by Michael <mmclaughlin@micronet.net>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 886 Calories (kcal); 48g Total Fat; (48% calories from fat); 39g Protein; 74g Carbohydrate; 116mg Cholesterol; 1335mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mini Tartlets Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sheets puff pastry (bought or homemade) 4 large eggs 300 ml cream 1. Pre-heat oven to 200°C. Lightly grease a 12 cup muffin tin with melted butter. Cut the pastry into twelve pieces to fit the muffin tin and press it into the moulds. Trim pastry cases so that they don't touch each other. Place in the fridge to chill. 2. Beat the eggs then beat in the cream. 3. Place a spoonful of filling (see below) into the pastry moulds and then pour the egg mix over. Bake for 10-15 minutes until puffed and golden. 4. Remove from oven and place on a rack to cool. 5. Tartlets can be served immediately, or allow them to come to room temperature and store in the fridge. When ready to serve, reheat for 5 minutes at 200°C. Goat's cheese and thyme filling: Allow 1 teaspoon of crumbled goat's cheese and a sprinkle of chopped fresh thyme per tartlet. About 80g of goat's cheese will make 4 tartlets. Caramelized onion filling: Use 1 teaspoon of caramelized onion with a sprinkle of salt and pepper per tartlet. To make caramelized onions, slice 2 large onions and put them into a pot with a little olive oil. Cook, stirring often, for 15-20 minutes until golden. Add two teaspoons of sugar, a pinch of salt and some red wine vinegar, then cook for a further 5 minutes or so. Olive filling: Use 1 teaspoon pitted and chopped black olives and a sprinkle of chopped parsley in each tartlet. 100g olives makes 4 tartlets. Party Foods: Geoff Jansz has some great ideas for finger food that will be the life of the party: mini tartlets filled with goat's cheese, olives or caramelized onion; and melon and prosciutto, an Italian classic that's very easy to prepare and always utterly delicious. (c) Burke's Backyard 24/1999 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 8g Total Fat; (83% calories from fat); 2g Protein; 1g Carbohydrate; 84mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/ Fat; 0 Other Carbohydrates * Exported from MasterCook * Mixed Vegetable Bean Soup Recipe By :Violet Currie and Kay Spicer Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried white kidney beans or red kidney beans or other colored beans 6 cups chicken stock -- or beef stock 3 slices bacon -- in 1/2" pieces 1 onion -- coarsely chopped 1 garlic clove -- minced 1 stalk celery -- diced 1/2 cup dry red wine 1 carrot -- diced 1 potato -- scrubbed and diced 1 tomato -- peeled and coarsely chopped 1 cup rutabaga -- peeled OR white turnip -- peeled 1 cup cabbage -- shredded 1 teaspoon chopped fresh thyme -- or 1/4" dried 1/2 teaspoon freshly ground black pepper 1/3 cup long-grain white rice 1/4 cup chopped fresh parsley 1/2 cup low-fat yogurt Drain and rinse soaked beans. In large soup kettle or Dutch oven, combine beans and 8 cups water; bring to boil. Reduce heat and simmer, partly covered, for 40 minutes or until tender. Drain and rinse. Pour stock over beans. In skillet, cook bacon over Medium heat until just crisp. Drain on paper towels. Remove all but 1 teaspoon drippings from pan; cook onion, garlic and celery for 5 minutes or until onion is translucent in 1 teaspoon drippings in pan. Add to beans. Pour wine into skillet; deglaze skillet by stirring to scrape up any brown bits. Pour into bean mixture. Add carrot, potato, tomato, rutabaga, cabbage, thyme and pepper; bring to a boil. Reduce heat and simmer, partly covered and stirring once or twice, for 40 minutes. Stir in rice; simmer for 20 minutes longer or until rice is tender. Stir in parsley. Ladle into warm soup bowls; garnish each with yogurt. Makes 8 (1 cup) servings. Source : "Full of Beans, p. 33" S(MC formatting by): "bobbi744@acd.net" NOTES : Beans, assorted vegetables, rice and good stock are what great colorful soups are made of and this one proves that is true. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 26 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g Protein; 15g Carbohydrate; 2mg Cholesterol; 1675mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Mumbles Coconut Prawn Cutlets Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Kilo of butterflied green King Prawn cutlets * Shake in a bag with flour. * Dunk them in unsweetened carnation milk. * Get a shallow tray and spread shredded coconut Toss them turn over and pat them. Get another tray and put hand towel on the bottom. Place cutlets on this and place in a fridge for 2-4 hours. Deep fry for 3 minutes, serve with coconut rice and warm sweet chili sauce. Chili Sauce: 12 small red chiles - stem gone 4 cloves garlic 1 cup white wine vinegar 1/2 cup sugar 1 teaspoon salt 1.Roughly chop chiles/garlic and place in a small saucepan with remaining ingredients. Bring to boil stirring constantly. Lower heat. Simmer until syrupy. (approx 15 minutes) 2.Place in blender and process until chiles are finely chopped. 3.Serve Warm. Rex Hunt is an Australian icon, a footballer, then football announcer, and fishing fanatic, who now has his own fishing show. These recipes come from his collection. www.rexhunt.com.au Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -

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