Recipes Included On This Page Peanut Chicken Nuggets with Lemon Sauce Pepper Cheese Bread Pineapple Zucchini Marmalade Plantain Pancakes with Red Pepper-Jalapeno Sauce Pumpkin Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peanut Chicken Nuggets with Lemon Sauce Recipe By :Edmonton Journal January 1995 Serving Size : Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken breasts -- (500 g) cut in 1-inch/2.5-cm pieces 1 teaspoon salt -- (5 mL) 2 egg whites 1/4 cup cornstarch -- (50 mL) 2 cups unsalted peanuts -- (500 mL) finely chopped 4 cups corn oil -- (1 liter) In medium bowl, toss chicken pieces with salt. In small bowl, whisk egg whites until foamy; stir in cornstarch. Dip chicken pieces one at a time in egg white mixture, then roll in peanuts to coat completely. Pour corn oil into heavy 3 qt. (3 L) saucepan or deep fat fryer. Heat to 375F (190C). Drop chicken balls into hot oil a few at a time. Fry, turning once, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve with lemon sauce. Lemon Sauce: In small saucepan, stir together until smooth 1/3 cup (75 mL) corn syrup, 1/2 cup (125 mL) water, 1/4 cup (50 mL) lemon juice, 2 tbsp (30 mL) cornstarch, 1 tbsp (15 mL) ketchup, 1 tsp (5 mL) chicken bouillon concentrate and 1/2 tsp (2 mL) grated lemon rind. Stirring constantly, bring to boil over medium heat and boil 1 minute to thicken. Cool. Makes 1 cup (250 mL). MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 May 2001. Year 4 Volume 05 Number 20 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepper Cheese Bread Recipe By :Connie <CGarlitz@aol.com> Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups flour -- (4 1/2 to 5) 2 tablespoons yeast 2 tablespoons sugar 2 teaspoons salt 2 teaspoons coarsely ground black pepper 3/4 cup milk 3/4 cup water 1/4 cup shortening 1 egg 1 cup shredded sharp cheddar cheese Combine 2 cups flour, yeast, sugar, salt and pepper. Heat milk, water and shortening until warm (120-130 degrees); shortening does not need to melt. Add to flour mixture. Add egg. Beat at low speed until moistened; beat 3 minutes at medium speed. By hand stir in cheese and enough additional flour to make a firm dough. Place in greased bowl and place in warm oven to rise until double. Punch down dough, divide in two and form each half into a round loaf. Place on greased cookie sheets, cover and let rise until double. Bake at 375 for 20-25 minutes. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 31 May, 2001. FareShare Gazette Y4 v05 n31 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Zucchini Marmalade Recipe By :Zucchini, Zucchini, Zucchini..... by Alberta Agriculture Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 liters shredded zucchini [approx 2 Kilograms or 4 1/2 pounds] 15 milliliters finely chopped ginger root -- (1 tbsp.) [approx. 6 grams] 540 milliliters crushed pineapple in juice -- undrained [1 can or about 2 cups] 1 1/2 liters sugar [approx 6 cups] 100 milliliters bottled lemon juice [a little over 1/3 cup] 10 milliliters grated lemon rind -- optional [2 teaspoons] Combine the zucchini, ginger root (tied in a cheesecloth bag), crushed pineapple and sugar. Let stand overnight. The next morning add the lemon juice and grated lemon rind. Cook until thick (approximately 1 hour), stirring frequently. Remove the ginger root. Pack into clean, hot jars. Process for 20 minutes in boiling water bath. Makes about 2.25 Liters (about 5 cups). From Zucchini, Zucchini, Zucchini... by Alberta Agriculture, Home Economics Branch; Homedex 1131-15-6; 1983. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 May, 2001. Year 4 Volume 05 Number 15 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plantain Pancakes with Red Pepper-Jalapeno Sauce Recipe By :Shirley Brown; Reversing Heart Disease Serving Size : 5 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium plantains -- ripe 3/4 cup whole grain wheat flour -- (pastry flour) 3/4 cup all-purpose flour -- unbleached 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups skim milk 1 tablespoon apple juice concentrate 2 egg whites fresh parsley -- for garnish 6 shallots -- minced 1 teaspoon dried thyme 1/4 cup dry white wine 3/4 large red bell pepper -- chopped 2 tablespoons tomato puree 1/2 cup vegetable broth 1 teaspoon jalapeno pepper -- minced 2 tablespoons skim milk 1 teaspoon Butter Buds(r) salt fresh ground black pepper PANCAKE Peel 3 medium plantains, slice into thirds and steam for 30 minutes, or cook in a pressure cooker for 8 minutes; then mash them. There should be 1/4 cups. Sift together the whole wheat pastry flour and the unbleached all-purpose flour with the baking powder, baking soda and salt. In a separate bowl, combine the nonfat milk, apple juice concentrate and the egg whites. Stir the mashed plantain into the liquids. Then stir the dry ingredients into the plantain-milk mixture until just combined. Pour 1/4 cup of pancake batter onto the nonstick pan and agitate the pan to spread the batter over the skillet. It will need to be at least 5 inches in diameter to cook thoroughly. Cook over very low heat. About 2 minutes after the surface has stopped bubbling, flip the pancake and cook for several minutes more. RED PEPPER SAUCE Braise the shallots and thyme in the white wine. When the garlic looks cooked, add the red pepper, tomato sauce and the broth. Cover and simmer until the red pepper is a little softened. When the pepper is done, transfer the stock with the vegetables to a food processor or blender. Remove the sprig of thyme, if used, and add the jalapeno pepper. Puree until very smooth. Pour through a strainer into a saucepan and add the milk. Simmer for 3 to 5 minutes. Whisk in the Butter Buds and add salt and pepper to taste. There should be 1 cup sauce. Top the pancakes with the red pepper sauce and garnish with fresh cilantro, Italian parsley or scallions. Yield: 15 5-inch pancakes and 1 cup sauce. Serving size = 3 pancakes; 222 calories, 0.9 g total fat, 0.2 g saturated fat, 1 mg cholesterol, 213 mg sodium. Serving size = 2 tablespoons sauce; 17 calories, trace total fat, trace saturated fat, trace cholesterol. These pancakes can also be eaten without the sauce for breakfast with fruit and yogurt. For later in the day, serve with a crisp legume-based salad or soup. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 May 2001. Year 4 Volume 05 Number 04 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 2g Total Fat; (3% calories from fat); 11g Protein; 73g Carbohydrate; 2mg Cholesterol; 918mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Pumpkin Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce yeast 1 tablespoon honey 23 ounces flour 8 7/8 ounces pumpkin (rasped) 1 apple juice of 1/2 lemon 2 ounces ground hazelnuts 1/2 teaspoon ground cinnamon 5 1/4 ounces cottage cheese with herbs 1 tablespoon soy sauce 2 teaspoons salt 2 7/8 ounces hazelnuts Solve yeast in 6.6 fluid ounces hand-warm water. Add honey and half of the flour. Stir well, let it rise for 20 minutes, covered. In between: peel the pumpkin, take out the hard pieces and the seeds. Weight must be 8 7/8 ounces. Peel the apple, remove the core, divide the apple in two parts. Rasp the pumpkin and the apple. Mix the rasped fruit with the lemon juice, the ground nuts and the spices. Add this mixture together with the quark and the soy sauce to the dough. Add the rest of the flour, the salt and the whole nuts to the dough mixture, knead it all until a smooth dough is reached. Cover the dough and let it rise for 30 minutes. Grease in a rectangular (bread) form. Put the dough in the form, let it rise for another 10 minutes. Pre heat the oven: 200 degrees Celsius, 400 degrees Fahrenheit, Gas mark 3. Bake the bread in 50-60 minutes. The bread is ready, when it sounds hollow when you "knock on" the bread. Enjoy! Contributed to the FareShare Gazette by Bianca <bianca_b@europe.com>; 28 May, 2001. Year 4 Volume 05 Number 28 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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