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FareShare Gazette Recipes -- October 2001 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cherry Ripe Slice
Chicken and Sweet Corn Soup
Chocolate Cheesecake Slice
Chocolate Pumpkin Cheesecake
Coconut Beer Scallops at The Point
Cold Halibut Salad
Crab Cakes and Baby Greens With Lemon Vinaigrette
Creme de Menthe Slice

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                      * Exported from MasterCook *
                            Cherry Ripe Slice
Recipe By     :AWW
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  self raising flour -- (cake flour)
  1         tablespoon  cocoa
     1/3           cup  sugar
  100            grams  butter or margarine
  100            grams  crushed "Marie" biscuits 
                         -- (sweet dry biscuit) 
  1 1/2           cups  desiccated coconut
  1                tin  condensed milk
  1             packet  chopped glace cherries
  150            grams  cooking chocolate
  30             grams  copha
Melt the butter and combine the sugar, sifted flour and cocoa, and 
crushed biscuits. Spread into a lamington tin and bake in moderate 
oven for 15 minutes.
For the filling, mix together the coconut, condensed milk and chopped 
glace cherries and spread evenly onto the base. Cook for a further 15 
minutes.
Melt the cooking chocolate and copha together and spread over the 
cooled slice. Cut into squares when the chocolate is set.
Source : AWW
Contributed to the FareShare Gazette by Leanne; 9 October, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 66 Calories; 5g Fat (72.0% 
calories from fat); trace Protein; 5g Carbohydrate; trace Dietary 
Fiber; 15mg Cholesterol; 55mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                       Chicken and Sweet Corn Soup
Recipe By     :For Me Magazine Dec. 2001
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  vegetable oil
  1                     onion -- chopped
  1              liter  chicken stock -- (1 quart)
  2               cups  water
  2              large  potatoes -- peeled and chopped
  2                     chicken breast fillets -- thinly sliced
  420            grams  canned creamed corn -- (almost 1 pound)
1. Heat oil in a large pan over a medium heat. Cook onion for 1 
minute, then add the stock, water and potato. Increase heat and bring 
to the boil, boil for 15 minutes until tender.
2. Use a hand-held blender to puree soup while hot, or allow to cool 
slightly and process in batches in a food processor.
3. Stir in chicken and corn and bring to a simmer. Simmer for 10 
minutes, then season to taste.
contributed by L.Wright
lulu1964zulu@hotmail. com
Source : For Me Magazine Dec. 2001
Prep time: 10 minutes; Cook time: 30 minutes
Contributed to the FareShare Gazette by Leanne; 19 October, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 102 Calories; 3g Fat (25.7% 
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 2277mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Vegetable; 1/2 Fat.
                      * Exported from MasterCook *
                        Chocolate Cheesecake Slice
Recipe By     :AWW Easy Entertaining Cookbook
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Base
  250            grams  shortbread biscuits -- crushed
                        [8 ounces]
  60             grams  butter -- melted (2 ounces)
                        Filling
  100            grams  dark chocolate -- chopped
  250            grams  cream cheese -- (8 ounces)
     1/2           cup  castor sugar -- (125 mL)
                        [very fine granulated sugar]
  3                     eggs
     3/4           cup  thickened cream -- (whipping cream)
  2        tablespoons  Tia Maria -- (30 mL)
                        or Kahlua
     1/2           cup  plain flour -- sifted (125 mL)
     1/2           cup  chopped pecans -- (125 mL)
Source : AWW Easy Entertaining Cookbook
Slice can be cooked up to a day before required, if desired. The 
amount of butter required for the biscuit base could vary a little 
depending on type of biscuit used. If necessary, add a little more 
melted butter to bind the crumbs.
Base : combine biscuits and butter, press over base of lamington tin 
(base measures 16 cm x 26 cm), refrigerate while preparing filling.
Filling: melt chocolate over hot water, cool, do not allow to set. 
Beat cream cheese and sugar in small bowl with electric mixer, beat 
until smooth, beat in eggs and cream. Add chocolate, liqueur and 
flour, beat until smooth. Pour over biscuit base, sprinkle with pecan 
nuts.
Bake at 150 degrees Celsius for 1 hour, cool to room temperature.
Serve topped with whipped cream, sliced strawberries and grated 
chocolate, if desired.
To Freeze: wrap slice securely, freeze up to 1 month.
Thaw at room temperature for about 2 hours.
Contributed to the FareShare Gazette by Leanne; 9 October, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 166 Calories; 15g Fat (77.7% 
alories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 64mg 
Cholesterol; 94mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
2 1/2 Fat; 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                       Chocolate Pumpkin Cheesecake
Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --Crust--
  1                cup  pecan pieces
  6                     chocolate fudge cookies
  1           teaspoon  butter -- melted
                        --Chocolate Cheesecake--
  8             ounces  semisweet chocolate
     1/4           cup  brewed coffee
     3/4         pound  cream cheese
     3/4           cup  granulated sugar
     1/2      teaspoon  salt
  3                     eggs
  1           teaspoon  vanilla
                        --Pumpkin Cheesecake--
  2          teaspoons  butter --melted
  1              pound  cream cheese
     3/4           cup  granulated sugar
  2        tablespoons  flour
     1/2      teaspoon  salt
  3                     eggs
  1           teaspoon  vanilla
  1                cup  pumpkin puree
     1/4      teaspoon  cinnamon
     1/4      teaspoon  allspice
     1/8      teaspoon  cloves
                        --Semisweet chocolate ganache--
  1                cup  heavy cream
  2        tablespoons  butter
  2        tablespoons  granulated sugar
  12            ounces  semisweet chocolate
Preheat oven to 325F.
Toast the pecans on a baking sheet in a preheated oven for 6 to 8  
minutes. Remove from the oven and allow to cool to room temperature. 
Lower oven temperature to 300F.
In a food processor fitted with metal blade, chop the cookies and 
pecans until they are crumbs (yield about 2 cups of crumbs), about 20 
to 30  seconds. Set aside.
Coat the bottom of a 9x3" springform pan with 1 teaspoon melted 
butter. Use hands to press 1 cup of crumbs to a uniform level and 
thickness on  the butter bottom of pan. Set aside.
To prepare the chocolate cheesecake, heat 1 inch of water in the 
bottom half of a double boiler over medium-high heat. Place the 
semisweet chocolate and coffee in the top half of the double  boiler. 
Tightly cover the top with film wrap and allow to heat for 6 to 8  
minutes. Remove from heat and stir until smooth.
Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 teaspoon  
salt in a bowl of an electric mixer fitted with a paddle. Beat on low 
for 1 minutes and on medium for 2 minutes. Scrape down bowl. Add 3 
eggs, one at a time, beating on high for 20 seconds and scraping  down 
the bowl after each addition. Then beat the mixture for 1 minute more 
on high. Add 1 teaspoon vanilla and beat on medium for 15 seconds. Add 
the melted chocolate mixture and beat on medium for 30 seconds. Remove 
the bowl from the mixer. Use a rubber spatula to finish mixing the 
batter until it is smooth and thoroughly combined.
Pour cheese cake mixture into the prepared springform pan, spreading  
evenly. Keep at room temperature while preparing the pumpkin 
cheesecake batter.
To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan  
with 1 teaspoon butter. Line the pan with an 8-inch square of 
parchment paper. Coat the parchment paper with the remaining teaspoon 
of butter. Set aside until needed.
Place 1 pound of cream cheese, 3/4 cup sugar, the flour, and 1/2 
teaspoon salt in the bowl of the electric mixer fitted with a paddle. 
Bear on low for 1 minutes, and on medium for 2 minutes. Scrape down 
bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and 
scraping  down bowl after each addition. Add 1 teaspoon vanilla and 
beat on medium for 15 seconds, then beat on  high for 2 more 
minutes.Add the pumpkin puree, cinnamon, allspice, and the cloves, 
then beat on medium for 30 seconds.  Remove the bowl from the mixer. 
Use a rubber spatula to finish mixing the batter until it is smooth 
and thoroughly combined.
Pour the pumpkin cheesecake mixture into the prepared cake pan, 
spreading evenly. Place a 9"x1 1/2" cake pan partially filled with 4 
cups of hot water on  the bottom rack of the 300F. oven (the bottom 
rack should be at least 3  inches below the center rack). Place both 
cheesecakes on the center rack  of the oven and bake for 1  hour and 
10 minutes, until the internal temperature of the cheesecake is  
170F. Turn off the oven and allow the cheesecakes to remain in the 
oven for an additional 20 minutes.
Remove from the oven and cool at room temperature for 20 minutes. 
Refrigerate the chocolate cheesecake for one hour, but keep the 
pumpkin cheesecake at room temperature. (Do not remove either cake 
from pan.)
To prepare the ganache, heat the cream, butter, and sugar in a 2 1/2 
quart saucepan over medium high heat. When hot, stir to dissolve the 
sugar. Bring the mixture to a boil. Place the chocolate in a stainless 
steel bowl. Pour the boiling cream over the chocolate and allow to 
stand for 5  minutes. Stir until smooth. Allow to cool to room 
temperature.
Pour one cup of the semisweet chocolate ganache over the top of the 
chilled chocolate cheesecake. Spread evenly over the top of the cake. 
Invert the pumpkin cheesecake onto the layer of ganache. Gently press 
down on the cake to set in place. Wrap the entire springform pan with 
film wrap and refrigerate for 3 hours.
The cheesecake can now be released from the springform pan. Remove 
film wrap and wrap a damp, hot towel around the sides of the pan (the 
towel should be large enough to wrap around and cover the sides of the 
pan) and hold around the pan for one minute. Carefully release and 
remove the springform pan.
Using a cake spatula, smooth the sides of the cake with 2 to 3 
tablespoons of the ganache. Spread the remaining ganache evenly over 
the top of the cake, coating  evenly.
Refrigerate for at least 30 minutes before cutting and serving. Heat 
the blade of a serrated slicer under hot water before cutting and  run 
it under hot water after making each slice.
NOTES : For decorations, use pecan, cookie pieces also on top of the 
cake approximately 2 inches around the edge of the cake.  Evenly space 
whole pecan pieces on top of the edging.  In the center of the top 
place chocolate leaves.
Contributed to the FareShare Gazette by Jennie; 25 October, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 929 Calories; 65g Fat (60.1% 
calories from fat); 14g Protein; 83g Carbohydrate; 1g Dietary Fiber; 
266mg Cholesterol; 584mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 12 1/2 Fat; 5 Other 
Carbohydrates.
                      * Exported from MasterCook *
                    Coconut Beer Scallops at The Point
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SEASONING:
  1 1/2      teaspoons  Red pepper, ground
     1/2      teaspoon  Salt (optional)
  1         tablespoon  Sweet paprika
  1 1/2      teaspoons  Black pepper
  1 1/2      teaspoons  Garlic powder
     1/2      teaspoon  Onion powder
     1/2      teaspoon  Thyme
     1/2      teaspoon  Oregano
                        DIPPING SAUCE:
  1              pound  Orange marmalade or apricot jam (use an
                        entire jar)
  5        tablespoons  Brown mustard
  5        tablespoons  Horseradish
                        SCALLOPS:
  2                     Eggs
  1 3/4           cups  Flour
     3/4           cup  Beer
  1         tablespoon  Baking powder
  1              pound  scallops
  3               cups  Coconut (unsweetened), grated
The seasoning and dipping sauce recipe ingredient amounts can be 
adjusted to taste.
Combine the seasoning mix together in a bowl.
Stir the dipping sauce ingredients together in a second bowl.  Have 
this ready at the table when the scallops are done.
Mix together about 2 teaspoons of the seasoning mix, about 1 1/4 cups 
of flour, the beer and the baking powder, and place this in a third 
bowl.
Combine the remaining flour with another 2 teaspoons of the seasoning 
mix.
Rinse the scallops; cut extra large scallops in half horizontally and 
remove any tough muscle on the side; and pat dry thoroughly with paper 
towels.
Spread the coconut on a cutting board covered with wax paper. Use the
coconut in batches. Coat each scallop piece with the remaining  
seasoning mix, then in the flour mixture, then in the batter, then in 
the coconut.
Roll the scallops in the coconut pressing with your fingers to help it
stick.  Fry the scallops in batches until crisp and golden, 4 to 5 
minutes, turning once.
Drain on paper towels and serve at once, accompanied by dipping 
sauces.
OTHER SAUCES TO TRY:
MANGO MUSTARD SAUCE:
1/2 cup pureed fresh mango pulp*
5 teaspoons  Dijon mustard
2 teaspoons white wine vinegar
1 tablespoon fresh lime juice
1 clove of garlic, crushed through a press
1/3 cup light olive oil   (NOT virgin or extra-virgin olive oil)
Pinch of ground cayenne pepper
1/8 teaspoon best-quality curry powder
Salt, to taste
*There is also a great jarred Mango slices available at most grocery 
stores if fresh is not an option.
In a bowl, stir together the mango, mustard, vinegar, lime juice, and
garlic.  Slowly whisk in the oil, until emulsified.  Stir in the 
cayenne and curry powder and season with salt to taste.
MILD ORANGE MUSTARD SAUCE:
1/2 cup  orange marmalade
1/2 cup  orange juice
4 Tablespoons Dijon mustard
Combine marmalade, juice and mustard in a small bowl, stirring well.
NOTES :
*  If you don't want all the spice, just sprinkle the scallops with a 
little salt.
*  Don't use  too much batter or it will overwhelm the scallops.
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 16 October, 2001.
www.fareshare.net
                     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 386 Calories; 5g Fat (12.5% 
calories from fat); 30g Protein; 52g Carbohydrate; 3g Dietary Fiber; 
131mg Cholesterol; 857mg Sodium.  Exchanges: 3 Grain(Starch); 3 1/2 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                            Cold Halibut Salad
Recipe By     :The Granville Island Market Cookbook
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  halibut -- thawed (500 g)
     1/2         small  onion
                        or 1 small leek
                        or 1 small bunch of chives
     1/2                lemon -- juice of
                        Salt -- to taste
                        Pepper -- to taste
                        Mayonnaise -- to taste
                        Chives and/or red peppers
                        and/or salad vegetables -- as desired
Place the halibut, onion, lemon juice, salt and pepper in a small 
saucepan with enough cold water to cover. Bring to a boil then simmer 
for 20 minutes or until the fish breaks apart easily. Drain, reserving 
the stock; cool the fish.
Combine the halibut with a good quality mayonnaise and any addition 
that appeals to you: chives, red peppers, salad vegetables etc.
The poaching water makes a lovely stock for fish soups and stews.
Preparation time: 10 minutes. Cooking time: 20 minutes.
From The Granville Island Market Cookbook by Judie Glick & Fiona
McLeod; Talonbooks, Vancouver; 1985. ISBN 0-88922-225-8
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 14 October, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 132 Calories; 3g Fat (18.7% 
calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 
36mg Cholesterol; 62mg Sodium.  Exchanges: 3 1/2 Lean Meat; 0 
Vegetable; 0 Fruit.
                      * Exported from MasterCook *
            Crab Cakes and Baby Greens With Lemon Vinaigrette
Recipe By     :Bon Appetit
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  plain bread crumbs
  1              pound  fresh crab meat -- drained and well
                        picked over
     1/4           cup  mayonnaise
  3        tablespoons  chopped chives
  1         tablespoon  Worcestershire sauce
  1         tablespoon  Dijon mustard
     1/4      teaspoon  hot pepper sauce
  1              large  egg -- beaten to blend
     1/4           cup  vegetable oil
  12              cups  assorted baby greens
                     LEMON VINAIGRETTE
     1/2           cup  olive oil
  3        tablespoons  fresh lemon juice
  1         tablespoon  minced shallots
  1 1/2      teaspoons  Dijon mustard
     1/2      teaspoon  grated lemon rind
     1/2      teaspoon  sugar
Line a baking sheet with waxed paper.
Place 1/2 cup bread crumbs in shallow dish.
Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, 
mustard, hot pepper sauce, and remaining 1/4 cup breadcrumbs in medium 
bowl to blend. Season with salt and pepper. Mix in egg.
Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-
inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, 
pressing breadcrumbs to adhere. Transfer crab cakes to baking sheet. 
Cover and refrigerate for at least 1 hour and up to 6 hours.
Heat oil in heavy skillet over medium heat. Working in batches, add 
crab cakes to skillet and cook until golden brown and heated through, 
about 2 minutes per side. Transfer crab cakes to paper towel lined 
plate.
Whisk all ingredients for Vinaigrette in bowl to blend. Season with 
salt and pepper.
Placed mixed greens in a large bowl. Toss with enough lemon 
vinaigrette to coat. Divide greens among ten plates. Place 2 crab 
cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette 
over each crab cake.
Sprinkle with additional chives and serve.
NOTES:  The dressing may be made a day ahead. Chill, bring to room 
temperature before serving.
Contributed to the FareShare Gazette by Jennie; 19 October, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 196 Calories; 21g Fat (95.8% 
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 
21mg Cholesterol; 83mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                          Creme de Menthe Slice
Recipe By     :Cakes & Slices Cookbook; Australian Women's Weekly
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Base**
  1                cup  crushed sweet chocolate biscuits -- (125 g)
                        [such as Oreo crumbs]
  3             ounces  melted butter -- (90 g)
                        **Filling**
  3          teaspoons  gelatin powder, unsweetened -- (15 mL)
     1/3           cup  cold water -- (75 mL)
  2                     eggs -- separated
  2        tablespoons  castor sugar -- (30 mL)
                        [very fine granulated sugar]
  2        tablespoons  Creme de Menthe -- (30 mL)
  2        tablespoons  milk -- (30 mL)
  2        tablespoons  castor sugar -- extra (30 mL)
     2/3           cup  thickened cream -- (150 mL)
                        [whipping cream or double cream]
  1              ounce  peppermint chocolate bar, grated -- (30 g)
Grease a 19cm x 29 cm (7 1/2- x 11 1/2-inch) lamington pan (jelly roll 
or large cake pan).
**Base**
Combine biscuits and butter. Press evenly into prepared pan; 
refrigerate for 30 minutes.
**Filling**
Sprinkle gelatine over water.
Beat egg yolks and sugar in a small bowl with electric mixer until 
thick and creamy. Place in saucepan, add gelatine mixture and stir 
constantly over heat without boiling until gelatine is dissolved and 
mixture slightly thickened. Remove from heat; stir in Creme de Menthe 
and milk. Transfer to a large bowl and refrigerate until partly set.
Beat egg whites in small bowl until soft peaks form. Gradually add 
extra sugar; beat until dissolved between each addition. Fold into 
gelatin mixture, then fold in whipped cream. Pour filling over base; 
refrigerate several hours or until firm.
Sprinkle with grated peppermint chocolate bar.
Editors' note: "We used plain un-iced Golliwog biscuits and an Aero 
peppermint chocolate bar in this recipe."
From the Cakes & Slices Cookbook;
Australian Women's Weekly; ISBN 0  94912810 4.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 28 October, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 65 Calories; 7g Fat (89.3% 
calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 
47mg Cholesterol; 70mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat 
Milk; 1 Fat.

 

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