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FareShare Gazette Recipes -- May 2001 - C's (Page 1)

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Cactus-leaf Salad/Ensalada du Nopalitos
California Avocado Fettuccine
Carrot Cake - GF
Cheese Almond Rice

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                     * Exported from MasterCook *
                 Cactus-leaf Salad/Ensalada du Nopalitos
Recipe By     :Latin American Cooking; Time Life Foods 
Size  : 6     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  olive oil -- (45 ml)
  1         tablespoon  white wine vinegar -- (15 mL)
  1           teaspoon  salt -- (5 mL)
     1/8      teaspoon  freshly ground black pepper -- (.5 mL)
     1/4      teaspoon  dry mustard -- (1 mL)
  20            ounces  cactus leaves -- (560 mL)
                        [two 10-ounce cans] -- diced
                        drained and rinsed gently in cold water
  3             medium  tomatoes -- peeled
                        seeded and coarsely chopped
     1/4           cup  finely chopped onion -- (50 mL)
  1         tablespoon  coarsely chopped fresh coriander 
                         leaves -- (15 mL)[cilantro]
This uses canned cactus leaves but so far it is the only recipe I have
found for them. H.
In a large mixing bowl, combine the oil, vinegar, salt, pepper and 
mustard.  Beat them together with a spoon, fork or whisk. Add the cactus 
leaves (nopalitos), tomatoes, onion and coriander. Toss with a large 
spoon to coat them evenly with the dressing.
Refrigerate until thoroughly chilled.
Transfer to a serving bowl and toss again lightly before serving.
From Latin American Cooking, Time Life Foods of the World; (c)1968; 
rev. 1979.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 3 May 2001.
Year 4 Volume 05 Number 03
<http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 76 Calories (kcal); 7g Total Fat; (78% calories from fat); 
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 361mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                      California Avocado Fettuccine
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  1                cup  green peppers -- diced
     1/4           cup  white wine vinegar
     1/2           cup  basil -- chopped fresh
  2 3/4           cups  sundried tomatoes
     1/2           cup  green onion -- chopped
  1                     diced  avocado
  1                lb.  dried fettuccine pasta
In a large bowl, combine the olive oil, peppers, vinegar, basil, green
onions, sundried tomatoes and half of the California avocado. Toss 
ingredients together well so they are evenly coated with the oil and 
vinegar.
Cook pasta in boiling water for 6 minutes or until "al dente." Drain 
pasta and pour into salad bowl with the other ingredients while the 
pasta is still hot.
Toss together and serve immediately, using the remaining California 
avocado as a garnish on top of the pasta.
Contributed to the FareShare Gazette by Susan <smay@tds.net>; 
22 May, 2001.
Year 4 Volume 05 Number 22
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 66 Calories (kcal); 5g Total Fat; (58% calories from fat); 
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                             Carrot Cake - GF
Recipe By     :Breaking the Vicious Cycle by Elaine Gottschall; 1994
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  nut flour
  1 1/2           cups  finely shredded carrots
     3/4           cup  honey
     1/2           cup  raisins
     1/2           cup  walnuts -- optional
  1           teaspoon  baking soda
     1/2           cup  butter
  2                     eggs
  1           teaspoon  cinnamon
  1              pinch  salt
  1           teaspoon  vanilla
Preheat oven to 350F (180C).
This cake has a tendency to overflow so use a large baking pan such as a
1-quart (1 liter) loaf pan lined with greased waxed paper.
Add honey and eggs to softened butter and blend.  Blend in nut flour, 
soda, salt, cinnamon and vanilla.  Add carrots, raisins and nuts.
Bake at 350F (180C) for 45 to 60 minutes.
This recipe may be used as a carrot pudding by decreasing the amount of
almond flour.
From Breaking the Vicious Cycle by Elaine Gottschall; 1994; 
ISBN 0-9692768-1-8
MC format by Hallie. I haven't made it but I have eaten it. The loaf was
nice and moist and the taste was good. Texture was quite coarse and it
apparently has a strong tendency to fall if underbaked.
Contributed to the FareShare Gazette by Hallie; 17 May, 2001.
Year 4 Volume 05 Number 17
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
 
                      * Exported from MasterCook *
                            Cheese Almond Rice
Recipe By     :Oven Meals; TransAlta Utilities recipe pamphlet
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  canned mushrooms -- drained (284 mL)
                        save the liquid
     1/3           cup  chopped almonds -- (75 mL)
     3/4           cup  shredded cheddar cheese -- (200 mL)
  1                cup  uncooked rice -- (250 mL)
     1/4      teaspoon  pepper -- (1 mL)
  3                     beef bouillon cubes
  1 1/2    tablespoons  soy sauce -- (25 mL)
  2        tablespoons  chopped parsley -- (30 mL)
  2        tablespoons  chopped pimiento -- (30 mL)
Preheat oven to 375F (190C).
Grease an oven-proof casserole dish.
Combine the drained mushrooms with the cheese, rice and pepper; turn 
into the prepared casserole dish.  Add enough boiling water to the 
liquid from the mushrooms to make 3 cups (750 mL).  Dissolve the 
bouillon cubes in the liquid. Add the soy sauce.
Pour the liquid over the rice and bake 45 minutes to 1 hour or until the
liquid has been absorbed.
Stir in the parsley, pimiento and almonds just before serving.  Add salt 
to taste.
Serves 6 to 8.
From Oven Meals, a recipe pamphlet by TransAlta Utilities; 1981.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 16 May, 2001.
Year 4 Volume 05 Number 16
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 123 Calories (kcal); 9g Total Fat; (64% calories from fat); 
7g Protein; 5g Carbohydrate; 15mg Cholesterol; 853mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates
 

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