Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- May 2001 - S's (Page 2)

Page S1 | Page S2

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Shrimp Jambalaya
Sorghum Bread
Sour Cream - Wheat Rolls
Stuffed Cactus Paddles (Nopales Rellenos)
Swedish Whole Wheat Bread

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                             Shrimp Jambalaya
Recipe By     :In the Kitchen with Bob
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  oil
  1                cup  finely chopped onion
     1/4           cup  finely chopped green onion
     1/4           cup  finely chopped fresh parsley
  2        tablespoons  finely chopped bell pepper
  1          8 oz. can  tomato sauce
  2          teaspoons  finely chopped garlic
  1                cup  raw rice
  2               cups  water or shrimp stock
  2          teaspoons  Worcestershire sauce
                        salt to taste
                        Louisiana hot sauce to taste
                        ground cayenne pepper to taste
  1              pound  raw shrimp, peeled and deveined
1. In a medium-sized saucepan, heat the oil over medium-high heat.
Saute the onions, green onions, parsley, and bell pepper until the 
onions are wilted and becoming clear. Stir in the tomato sauce and 
garlic. Continue cooking until the tomato sauce starts to boil. Stir 
in the rice and mix well. Then, add the water or shrimp stock, 
Worcestershire sauce, salt, hot sauce, and shrimp.
2. Continue cooking on medium-high, stirring occasionally. After all 
the water has been absorbed, turn the heat to low, cover tightly, and 
let the mixture steam, undisturbed, for at least 45 minutes. Then, 
stir the mixture at that time to make sure the rice is well cooked. If 
it's not, cover and cook further.
Contributed to the FareShare Gazette by Robin <GrassRats@aol.com>; 
5 May 2001.
Year 4 Volume 05 Number 05
<http://www.fareshare.net>
              - - - - - - - - - - - - - - - - - - - 
Per serving: 157 Calories (kcal); 14g Total Fat; (75% calories from fat); 
1g Protein; 9g Carbohydrate; 0mg Cholesterol; 398mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                              Sorghum Bread
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sorghum flour
     2/3           cup  tapioca flour
     2/3           cup  cornstarch
  1 1/2      teaspoons  xanthan gum
     1/3           cup  dry milk powder or nondairy substitute*
     1/2      teaspoon  salt
  1           teaspoon  unflavored gelatin
  1           teaspoon  baking powder
  3        tablespoons  sugar
  2 1/4      teaspoons  dry yeast granules
  2                     eggs
     1/2      teaspoon  dough enhancer or vinegar
  3        tablespoons  vegetable oil
  1                cup  lukewarm water (more or less)
Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour.
Combine the dry ingredients in a medium bowl.
In the mixing bowl of a heavy duty mixer, whisk the eggs, dough 
enhancer and oil.  Add most to the water holding back about 3 
tablespoons to add as needed.  Turn mixer to low and add the flour 
mixture a little at a time.  The mix should be the consistency of 
cake batter.  Add the remaining water a little at a time to achieve 
this texture.  Turn mixer to high and beat for 3 1/2 minutes.  
Spoon into the prepared pan, cover and let rise in a warm place about 
35 minutes for rapid rising yeast; 60 or so minutes for regular yeast 
or until dough reaches the top of the pan.
Bake for 50 to 55 minutes in a 400 Degree oven, covering after 10 
minutes with aluminum foil.
Turn out immediately to cool.  For a softer crust rub immediately with 
butter or margarine.  Cool before slicing.
Note : This recipe was developed by Bette Hagman for Twin Valley 
Mills, LLC. www.twinvalleymills.com
* Bette wrote," I used the adult drink powder Ensure as my nondairy
substitute and it turned out very well.  The extra flavor and vanilla in
the powder made the best tasting bread."
I tried this recipe after finding it in a 'farmer' magazine, as we grow 
the sorghum (milo) used as the flour. It is an excellent recipe for those 
that must be gluten free. Everyone at the site is very helpful in 
answering any sorghum questions. We have made this bread often as it has 
an excellent flavor (I use the powdered milk). I would recommend it to 
anyone, not just those that must remain gluten free.
Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 
31 May, 2001.
FareShare Gazette Y4 v05 n31
<http://www.fareshare.net>
Editor's Notes:
--> Thanks, Judy. My pottery instructor is celiac and I will pass this 
recipe along to her as she is not on the internet. Is sorghum fairly 
readily available?  Even in Canada? I believe sorghum is closely related 
to corn, is it not?
Also, for those who are unfamiliar with gluten-free baking: xanthan gum 
is a powder milled from the dried cell coat of a microorganism called
Xanthomonas campestris grown under laboratory conditions. It works as a
substitute for the gluten in yeast breads and other baking with gluten-
free flours. It is available in some health food stores and probably from 
several suppliers listed on the internet. H.
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 984 Calories (kcal); 50g Total Fat; (45% calories from fat); 
12g Protein; 122g Carbohydrate; 374mg Cholesterol; 1685mg Sodium
Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
9 Fat; 3 Other Carbohydrates
                      * Exported from MasterCook *
                         Sour Cream - Wheat Rolls
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  milk
     1/3           cup  dairy sour cream
  1                     egg
  1         tablespoon  honey
  1 1/2      teaspoons  margarine or butter
  1                cup  whole wheat flour
  1                cup  bread flour
     1/4           cup  toasted wheat germ
     1/2      teaspoon  salt
  1           teaspoon  active dry yeast
                        margarine or butter, melted (optional)
Step 1: Add ingredients to bread machine (except melted margarine or
butter) according to manufacturer's directions.  Select dough cycle.
Step 2: when cycle is complete, remove dough from the machine.  On a
lightly floured surface, divide the dough in half.  Let dough rest for 10
minutes.  Then shape it into butterhorns, Rosettes, or cloverleaf rolls.
Butterhorns: Roll each half of dough into an 8-inch circle.  Brush with
about 1 tablespoon melted margarine or butter.  Cut each circle into 8
wedges.  Beginning at the wide ends, roll up the dough wedges.  With the
point sides down, place the rolls 2 to 3 inches apart on greased baking sheets.
Rosettes:  Divide each half of dough into 8 pieces.  Roll each piece into
a 12-inch rope.  Tie each rope into a loose knot, leaving 2 long ends.  
Tuck top end under roll.  Bring bottom end up and tuck it into the center 
of the roll.  Place rolls 2 to 3 inches apart on greased baking sheets.
Cloverleaf Rolls:  Lightly grease 18 muffin cups.  Divide each half of
dough into 27 pieces.  Shape each piece into a ball, pulling edges under 
to make a smooth top.  Place 3 balls, smooth side up, in each greased 
muffin cup.
Step 3: Cover rolls and let them rise in a warm place till nearly double
(about 30 minutes).  Bake in a 375 degree oven for 12 to 15 minutes or 
till golden brown.  If desired, brush rolls with melted margarine or 
butter.  
Makes 16-18 rolls.
Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 
25 May 2001.
Year 4 Volume 05 Number 25
<http://www.fareshare.net>
              - - - - - - - - - - - - - - - - - - - 
Per serving: 1201 Calories (kcal); 15g Total Fat; (10% calories from 
fat); 51g Protein; 224g Carbohydrate; 198mg Cholesterol; 1174mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 
Fruit; 1 1/2 Fat; 1 Other Carbohydrates
                      * Exported from MasterCook *
                Stuffed Cactus Paddles (Nopales Rellenos)
Recipe By     :mexicanfood.about.com
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    tender cactus (nopal) paddles
  3               cups  water
  6             slices  Manchego or Panela cheese
     1/4                onion
                        thinly sliced lengthwise
  1                     garlic clove
                        Salt -- to taste
     1/2           cup  flour
  4                     eggs -- separated
  1 1/2           cups  oil
When preparing cactus (nopal) paddles, make sure you wear gloves to avoid
the agŁates or tiny thorns.  Use a potato peeler or small paring knife to 
remove them.
Boil the nopales in the 3 cups of water with the garlic, onion and salt. 
Drain.
On each of 6 nopal paddles place a slice of cheese and 3 or 4 pieces of 
onion.  Top with another nopal paddle, secure with wooden toothpicks and 
dredge in the flour.
Beat the egg whites until stiff peaks form, then add the yolks and beat 
for 1 or 2 minutes more.
Heat the oil in a frying pan, dip the nopales in the batter and fry until
golden on both sides. Drain on paper toweling.
Served drenched with cooked tomato salsa.
http://mexicanfood.about.com/food/mexicanfood/gi/dynamic
/offsite.htm?site=http%3A%2F%2F
www.mexconnect.com%2Fmex_%2Frecipes%2Flist%2Fannopalrelleng.html
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 12 May, 2001.
Year 4 Volume 05 Number 12<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 566 Calories (kcal); 58g Total Fat; (90% calories from fat); 
5g Protein; 9g Carbohydrate; 125mg Cholesterol; 41mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
11 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                        Swedish Whole Wheat Bread
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  potato water
  1 1/2           cups  cottage cheese or plain yogurt
  1                cup  wheat germ
     3/4           cup  oatmeal (or cream of wheat), uncooked
  1           teaspoon  ginger
     3/4      teaspoon  soda
  1                cup  instant mashed potato flakes
     1/2           cup  flaxseed
  3                     eggs
  1         tablespoon  vinegar
     1/2           cup  milk
     1/2           cup  honey
     1/4           cup  margarine
     1/4           cup  dark, strong molasses
  3          teaspoons  salt
     1/4           cup  warm water
  8               cups  whole wheat flour
  7               cups  white flour
Grind flaxseed into flaxseed meal in coffee grinder.
In a large bowl, combine flaxseed meal with potato water, wheat germ,
cottage cheese, oatmeal, ginger, soda, potato flakes, eggs and vinegar.
Mix well.
In a saucepan, combine milk, honey, margarine, molasses and salt.  Add to 
flaxseed mixture and combine well. 
Add yeast, dissolved in warm water. Gradually add flour. Work dough about 
10 minutes, cover and let rise until double. Knead down and shape into 4 
to 5 small loaves. Cover and let rise until doubled.
Bake in 325 D. oven for 35 to 45 minutes.  Remove from oven and cool on 
wire racks.
Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 
18 May, 2001.
Year 4 Volume 05 Number 18
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 8055 Calories (kcal); 100g Total Fat; (10% calories from 
fat); 270g Protein; 1573g Carbohydrate; 578mg Cholesterol; 7243mg Sodium
Food Exchanges: 94 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
15 Fat; 9 1/2 Other Carbohydrates

 

Page S1 | Page S2

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!