Recipes Included On This Page Baked Pumpkin and Onion Black Currant and Orange Sour Cream Coffee Cake Blackberry Vinaigrette Bon-bon Chicken with Spicy Sesame Broiled Fresh Tomato Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Pumpkin and Onion Recipe By :Jeff Smith Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pumpkin -- peeled in 1/2" thick slices yellow onion -- peeled and sliced salt and pepper melted butter or olive oil brown sugar Peel and slice pumpkin. Put a layer of pumpkin, onions, salt and pepper and a bit of melted butter in buttered baking dish. Repeat layers. Top with a few spoonfuls of brown sugar. Bake, uncovered until tender, about 30 minute or longer. Source : "The Frugal Gourmet Cooks American" S(MC formatting by): "bobbi744@acd.net" NOTES : Serve as vegetable side dish. Contributed to the FareShare Gazette by Bobbie; 19 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Black Currant and Orange Sour Cream Coffee Cake Recipe By :Elizabeth Baird's Favourites Serving Size : 20 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cake** 1 cup unsalted butter -- (250 mL) 2 cups granulated sugar -- (500 mL) 4 eggs 2 3/4 cups all-purpose flour -- (675 mL) 1 1/2 teaspoons baking powder -- (7 mL) 1 teaspoon cinnamon -- (5 mL) 1/2 teaspoon baking soda -- (2 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon ground cloves -- (1 mL) 2 cups fresh black currants -- (500 mL) 1 cup slivered almonds -- (250 mL) 1 tablespoon grated orange peel -- (15 mL) [coarsely grated] 1 cup sour cream -- (250 mL) **Glaze** 1/4 cup orange juice -- (50 mL) 1/4 cup granulated sugar -- (50 mL) 1 tablespoon orange liqueur -- (15 mL) [optional] Grease a 9-inch (3 L) tube pan and set aside. Preheat oven to 325F (160C). **Cake** Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend together the flour, baking powder, cinnamon, baking soda, salt and cloves. Stir in the currants, almonds and orange peel. Stir into the batter in 3 parts, alternating with sour cream in 2 parts. Scrape batter into prepared pan, tapping pan lightly on the counter to release air bubbles. Bake at 325F (160C) for 1 1/2 hours or until the cake has come away from the sides of the pan and a skewer inserted in the middle of the cake comes out clean. Let cool in the pan for 10 minutes then turn out onto a rack and set right side up. **Glaze** In a small saucepan, heat together juice and sugar until syrupy. Stir in liqueur if using. While cake is still warm, use a skewer to make about 25 holes about 2 inches (5 cm) deep in the top of the cake. Drizzle orange syrup over top of cake and let cool completely. Serve immediately or freeze. Makes 1 large cake that can be cut into 20 pieces. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Hallie's comments: I suppose you could substitute dried currants for the fresh but the taste would be entirely different. Also, I would substitute nutmeg or allspice for the cloves. Contributed to the FareShare Gazette by Hallie; 11 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 16g Fat (46.2% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 141mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Blackberry Vinaigrette Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound blackberries (frozen is OK) 1/4 cup rice wine vinegar 1/8 cup lemon juice 1/2 tablespoon kosher salt 1/8 cup honey 1/8 ounce fresh basil 1 pinch white pepper 1 cup canola oil Slice all vegetables 1/4 inch thick. Season vegetables with olive oil, salt and pepper. Set aside and prepare to grill. Place all vinaigrette ingredients except oil in food processor or blender. Mix for one minute then, while running, slowly add oil. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 2 October 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 518 Calories; 55g Fat (92.2% calories from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 706mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Bon-bon Chicken with Spicy Sesame Recipe By :Hot & Spicy Cookbook; Linda Fraser; 1999 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole chicken -- about 2 1/4 pounds 5 cups water -- (1125 mL) 1 tablespoon sesame oil -- (15 mL) Shredded cucumber -- to garnish **Sauce** 2 tablespoons light soy sauce -- (30 mL) 1 teaspoon sugar -- (5 mL) 1 tablespoon finely chopped green onions -- (15 mL) 1 teaspoon red chili oil -- (5 mL) 1/2 teaspoon ground Szechuan peppercorns -- (2 mL) 1 teaspoon white sesame seeds -- (5 mL) 2 tablespoons sesame paste or 2 tablespoons peanut butter creamed with a little sesame oil Clean the chicken well. In a wok or saucepan bring the water to a rolling boil. Add the chicken, reduce the heat and cook under cover for 40 to 45 minutes. Remove the chicken and immerse in cold water to cool. After at least 1 hour, remove the chicken and drain. Dry well with paper towels and brush with sesame oil. Carve the meat from the legs, wings and breast and pull the meat off the rest of the bones. On a flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers. Place the meat in a dish with the shredded cucumber around the edge. In a bowl, mix together all the sauce ingredients, keeping a few scallions (green onions) to garnish. Pour over the chicken and serve. Serves 6 to 8. From Hot & spicy Cookbook edited by Linda Fraser; Anness Publishing Limited 1999; ISBN 1 84081 303 2. "In this recipe, the chicken meat is tenderized by being beaten with a stick (called a 'bon' in Chinese) - hence the name for this very popular Szechuan dish." Hallie's note: According to a Chinese friend of mine Szechuan food is generally very hot and spicy and contains a lot of star anise and cloves. He says it is actually much hotter than one finds in most North American restaurants where it has been 'toned down' to suit our tastes. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 31g Fat (67.5% calories from fat); 32g Protein; 1g Carbohydrate; trace Dietary Fiber; 170mg Cholesterol; 286mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Broiled Fresh Tomato Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh tomatoes 3 medium onions -- cut in half 6 cloves garlic 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 13 ounces ready-to-serve chicken broth [13 to 14-ounce can] 4 large Kaiser rolls 1/4 cup Muenster cheese -- cubed Use tomatoes held at room temperature until fully ripe; core and cut in halves. Preheat broiler. On a shallow pan, arrange tomato and onion halves, cut-side down. Place garlic cloves around the vegetables. In a cup, mix oil, vinegar, sugar, salt and pepper. Brush over vegetables, coating completely. Broil 3-4 inches from heat source until lightly charred, 10-15 minutes, removing garlic cloves as they brown and soften and turning pan around for even cooking . Turn vegetables over and broil until lightly charred and tender, about 10 minutes longer. Remove pan from broiler and cool; peel skin from tomatoes. In a food processor or blender; puree tomatoes, onions and garlic with the pan juices until fairly smooth. Pour into a medium saucepan; stir in chicken broth. Bring to a boil; reduce heat to Medium-Low; cover and simmer to blend flavors, about 10 minutes. Remove from heat and keep warm. To make bread bowls: Preheat oven to 400 F. Using a sharp knife, cut off the top of each roll. Pull out soft centers, leaving 1/2" thick shells; discard soft bread or dry for bread crumbs. Reserve tops. Place "bowls" and tops on a baking sheet. Bake until crisp, about 5-8 minutes, turning once. To serve, place bread bowls in soup bowls. Ladle hot soup into and round bread bowls. Top with cheese cubes. Garnish with basil or parsley, if desired. Serve immediately. Makes 4 servings, about 5 cups. Source : "Realtor's Advertising Brochure" S(MC formatting by): "bobbi744@home.com" Yield : "5 cups" Contributed to the FareShare Gazette by Bobbie; 21 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 10g Fat (48.0% calories from fat); 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 975mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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