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FareShare Gazette Recipes -- January 1999 - C's (Page 2)

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Recipes Included On This Page

Chocolate Truffles #3
Coconut Macaroons #2
Corned Beef Luncheon Casserole
Crispy Zucchini Coins
Curried Honey-Orange Chicken

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                     *  Exported from  MasterCook  *
                          Chocolate Truffles #3
Recipe By     : Gifts In Good Taste
Serving Size  : 36   Preparation Time :4:00
Categories    : Volume 4, Jan. '99               Candies
                Chocolate
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        German chocolate
     2/3  cup           heavy cream
   1 1/2  tablespoons   liqueur
   2      tablespoons   unsalted butter -- room temperature
   3      tablespoons   cocoa -- up to 4 tablespoons
In double boiler, melt chocolate until smooth.  In separate pan, warm cream 
over medium high heat until it boils.  CONTINUE STIRRING CHOCOLATE WHILE 
CREAM HEATS.   As soon as cream reaches boiling point, remove and pour into 
chocolate.  Stir until smooth.  Stir in liqueur.
Cut butter into slivers and drop onto chocolate mixture.  Whisk into 
chocolate until butter disappears.  Refrigerate mixture 3-4 hours or until 
easily handled.
Form chocolate mixture into balls, and roll in cocoa. 
Posted on FareShare 1-99 by Aleeda Crawley 
<arc63@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                           Coconut Macaroons #2
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Coconut                          Cookies
                Desserts                         Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          shredded coconut
   3                    egg whites
   2      tsp.          vanilla
   1      pinch         salt
   1      cup           sugar
   1      tsp.          flour
Mix all ingredients well and mound into little hay stacks, about 1 1/2 tsp 
worth.  On parchment lined baking sheets.  Bake at 350 degrees 15 - 17 min. 
until golden brown.  Cool completely on the parchment paper before 
transferring to an airtight container.  These will last 2-3 days in the 
container...but we didn't really check that out, since they were gone in 
about an hour!
Posted on FareShare 1-99 by Angenene <*JTS13@aol.com>
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                     *  Exported from  MasterCook  *
                      Corned Beef Luncheon Casserole
Recipe By     : Old Standby - Source Unknown
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Cheese
                Main Dishes                      Onions
                Pasta/Noodles                    Peppers
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Cheddar cheese soup
     1/3  cup           milk
   1      teaspoon      Worcestershire sauce
   1      teaspoon      chili powder
   1      12 ounce can  corned beef -- broken
   2      cups          unsalted cooked rice or noodles
   1      medium        onion -- chopped
   1      medium        green bell pepper -- chopped
Preheat oven to 375. In large bowl, combine soup, milk, Worcestershire
sauce and chili powder. Add corned beef, rice or noodles, green pepper and
onion. Stir gently to mix. Pour into casserole. Bake at 375 for 20-25
minutes. 
MC formatting  and posted on FareShare 1-99 
by bobbi744@acd.net  ICQ# 12099532
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                     *  Exported from  MasterCook  *
                          Crispy Zucchini Coins
Recipe By     : Cooking Light Magazine, October 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Volume 4, Jan. '99
                Carrots                          Cheese
                Squash
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           italian-seasoned breadcrumbs
   3      tablespoons   grated parmesan cheese
     1/4  teaspoon      pepper
   3      cups          thinly sliced zucchini --about 1 pound
   2                    egg whites -- lightly beaten
                        cooking spray
1. Preheat oven to 450 oF.
2. Combine first 3 ingredients; stir well.
3. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. 
Place zucchini in a single layer on a baking sheet coated with cooking 
spray. 
Bake at 450 oF for 20 minutes. 
Turn zucchini over; bake an additional 15 minutes or until outside is
crispy and browned.
Yield : 4 serving. 
Cooking Light Magazine, October 1997
Posted on FareShare 1-99 by Iara <BNLIMPEX@aol.com>
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                     *  Exported from  MasterCook  *
                   Curried Honey-Orange Chicken - Tyson
Recipe By     : Tyson Foods : Food Service (1999)
Serving Size  : 12   Preparation Time :2:00
Categories    : Chicken                          Main Dishes
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken thighs -- still frozen
   2      tablespoons   Peanut oil
                        ---Curried Honey-Orange Sauce---
     1/3  cup           Dry sherry
     1/3  cup           Orange marmalade
     1/3  cup           fresh Orange juice
     1/3  cup           Honey
   2      teaspoons     Curry powder -- more or less
   2      teaspoons     Salt
     1/2  teaspoon      coarsely ground Black pepper
     1/4  teaspoon      Crushed red pepper
                        --- Additions ---
   1 1/4  pounds        Sugar snap peas -- thawed and drained
   2 1/2  cups          Mandarin oranges: canned -- drained
     1/3  cup           sliced green onions
A blend of tastes from the Orient. This pan-Asian dish combines the
tart-sweet heat of China with the deep-flavored curries of India; cooked
with snow peas and mandarin oranges and served with fried rice.
PANTRY : Tyson Tastybird thighs; fast frozen, bone-in, skin on.
<http://www.tyson.com/>  Recipe may be scaled (4th or 4X).
1.  Heat oil in skillet. Brown thighs, skin side down, over medium heat for
5 to 7 minutes or until golden and most of the fat has rendered. Turn and
cook an additional 5 to 7 minutes. Arrange thighs in single layer in baking
pan(s).
2. Combine next 8 ingredients in bowl. Stir well. Pour over thighs. Bake,
uncovered, in preheated conventional oven at 350F for 50 to 60 minutes or
until thoroughly cooked. Baste once with pan liquid during cooking. Remove
from oven.
3. Remove thighs from pan(s). Keep warm. Pour sauce into a saucepan and
cook over high heat for 20 to 30 minutes or until liquid is reduced by
half. Keep warm.
4. Add remaining ingredients to thighs. Toss gently. Keep warm.
5. To serve, plate thigh and vegetables. Drizzle with 1 tablespoon sauce.
SERVES 12. THIGHS WITH SKIN 3.5 ounces chicken plus 2.5 ounces vegetables
plus .5 ounce sauce: Calories: 359; Carbohydrate: 24.8 g; Protein: 19.6 g;
Sodium: 484 mg; Fat: 20.3 g.
VARIATION : *Substitute chicken Tenderloins. Fast. Simply drizzle with
Curried Honey-Orange Sauce and garnish with minced green onions. *As part
of an Asian-themed meal/buffet, menu Curried Honey-Orange Chicken with
fried rice, chow mein, stir-fried vegetables, and green salad tossed with a
commercially prepared Oriental dressing.
Trim time by thawing thighs first.
Posted on FareShare 1-99 by <kitpath@earthlink.net>  
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Nutr. Assoc. : 0 4085 4373 0 0 161 0 0 0 0 0 0 0 0 0

 

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