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FareShare Gazette Recipes -- January 1999 - S's



FareShare Chat Recipes.
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Recipes Included On This Page

Safe Egg Yolks--from Cookwise
Spinach and Feta Stuffed Phyllo Shells
Spooky Spiders
Stewed Tomato Soup with Black Beans & Bell Peppers

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                     *  Exported from  MasterCook  *
                      Safe Egg Yolks--from Cookwise
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Eggs                             Miscellaneous
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *see below*
Heat 2 egg yolks and 1/4 cup liquid from the recipe--for example, lemon
juice and water in mayonnaise or cream in truffles--and 1/2 teaspoon
sugar in a small skillet over very low heat, stirring and scraping the
bottom of the pan constantly with a spatula. At the first sign of
thickening, remove the pan from the heat, but continue stirring and dip
the pan bottom in a larger pan of cold water to stop the cooking. Use in
the recipe instead of raw yolks.  Destroying bacteria is a matter of both 
time and temperature.  You do not even have to get the yolks to the 
salmonella instant-kill temperature of 160F (71C). Holding them at slightly 
lower temperatures for several minutes is just as effective. Yolks are 
pasteurized by holding them for 3.5 minutes at 140F (60C), which is not 
very hot--hot tap water is in this range. Eggs don't scramble (cook) until 
about 180"F (82C). So there is some margin here.
Posted to FareShare 1-99 by ddmmom/Gayle <
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                     *  Exported from  MasterCook  *
                  Spinach and Feta Stuffed Phyllo Shells
Recipe By     : Detroit Free Press Food Section
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Cheese
                Filo/Puff Pastry                 Spinach
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen chopped spinach -- (10 oz.)  thawed,
                        well-drained and 
                        squeezed to remove excess water
     1/2  cup           finely chopped onion
     1/4  cup           crumbled feta cheese
     1/4  cup           small-curd cottage cheese
     1/4  cup           grated Parmesan cheese
   2                    eggs
   2      tablespoons   fresh chopped dill or
   1      tablespoon    dried dill
   2      packages      frozen -- premade, mini phyllo
                        shells (about 30 shells)
Preheat the oven to 325 degrees. In a medium bowl, combine the spinach, 
onion, feta, cottage and Parmesan cheeses, eggs and dill. Evenly divide 
the mixture among the frozen phyllo cups and bake for 15-20 minutes 
until the phyllo is golden and the filling is hot.
Makes 30 appetizers; analysis based on 1 appetizer.
From Annabel Cohen 
Tested by Susan Selasky for the Detroit Free Press Test Kitchen
40 calories (45% from fat), 2 grams fat (1 gram sat. fat), 3 grams 
carbohydrate, 2 grams protein, 55 mg sodium, 16 mg cholesterol, 32 mg 
calcium, trace of fiber
December 21, 1998
MC formatting and posting on FareShare 1-99 
by Roberta Banghart <> ICQ# 12099532
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                     *  Exported from  MasterCook  *
                              Spooky Spiders
Recipe By     : Favorite Recipes, Bon Accord Preschool Association
Serving Size  : 24   Preparation Time :0:00
Categories    : Desserts                         Fareshare Chat
                Holidays                         Peanut Butter
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           flour
     1/2  teaspoon      baking powder
     1/4  cup           peanut butter
     3/4  teaspoon      vanilla
     1/4  teaspoon      salt
   2                    eggs
     1/2  cup           cocoa powder
   1      cup           sugar
                        Licorice string candy -- cut in
                        One-inch pieces
                        **Cobweb Frosting**
   1      tablespoon    butter
   1      tablespoon    peanut butter
   3      tablespoons   cocoa powder
   1      cup           powdered sugar
   2      tablespoons   milk
Combine flour, baking powder and salt. Set aside.
Place butter and peanut butter in a large pan. Cook over medium heat until 
butter melts and mixture is thoroughly combined.  Blend in cocoa powder. 
Stir in sugar, eggs and vanilla. Blend in dry ingredients.
For each spider cookie form a 3/4-inch ball for the head of the spider 
and a 1-inch ball for the body.  Insert 8 pieces of licorice string candy 
into sides of body to make the legs.
Bake one dozen at a time in preheated 350F oven for 9 to 10 minutes or 
until done.  Cool slightly on the pan, remove to wire racks to finish 
cooling completely.
Frost with Cobweb Frosting and decorate with licorice candy.
Cobweb Frosting:
Melt the butter and peanut butter in a small pan.  Stir in the cocoa.
Blend in the powdered sugar and milk until smooth.
This recipe is from a little booklet entitled "Favorite Recipes" compiled 
by the Bon Accord Preschool Association, Bon Accord, Alberta, Canada.
Hallie's notes:
The recipe reads that you attach the licorice legs before baking but also 
says to decorate with the licorice pieces after baking.
I haven't made these so you will have to decide which way to do it, however 
I think the licorice would melt during baking so I would be inclined to 
press the "legs" into the cookie after baking while still warm and soft.
Formatted for MasterCook by Hallie du Preez.
Contributed to #fareshare by allium; 3 October 1998.
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                     *  Exported from  MasterCook  *
            Stewed Tomato Soup with Black Beans & Bell Peppers
Recipe By     : Pat Hanneman, Riverside (1998 Dec)
Serving Size  : 4    Preparation Time :0:25
Categories    : Tomatoes                         Volume 4, Jan. '99
                Beans/Legumes                    Cheese
                Soups,Stocks & Chowder
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive oil
     1/4  cup           finely chopped red onion
   4                    garlic cloves -- finely chopped
     1/4  teaspoon      freshly ground black pepper
     1/2  cup           red, green, and yellow bell peppers -- chopped
   1      teaspoon      cre-ole chile spice blend -- see recipe
                        or Mexican-seasoning blend
   2      cups          cooked black beans -- rinsed
   2      cups          Mexican stewed tomatoes
   1      cup           low-salt vegetable or chicken broth
     1/2  cup           carrot juice
   2      tablespoons   apple juice
   2      tablespoons   chopped fresh cilantro -- leaves only
   1      ounce         lowfat cheddar cheese
                        malt vinegar -- as condiment
This black bean soup has evolved over the years into a tomato soup with
black beans. It's fast; It uses canned ingredients. It's comfort food when
served with cornbread, also made from a mix.  The only unusual ingredients
are the juices: carrot and apple. You could omit them but they calm the
tomato's acidity.  Serves 4 when served with cornbread. Also good as a
topper for baked potatoes. 
1. Heat oil in a medium saucepan. Soften onion with garlic and black
pepper. Add the chopped bell peppers, the Mexican spice blend and the
rinsed and drained black beans. Stir well to combine and add the stewed
tomatoes (Mexican style). Simmer, crushing the larger pieces of tomato and
adding chicken broth to thin.  Cook until the flavors are combined; about
15 to 20 minutes or as long as it takes to bake the corn bread.
2. Just before serving, add the chopped fresh cilantro leaves and stir
until aromatic. Serve in wide bowls, garnish with a few cheddar cheese
shavings; sprinkle soup with malt vinegar. 
ER BOWL: 183 cals, 2.5 g fat (12%cff)
Tested by Pat and Bob Hanneman 12/98 from 
Posted on FareShare 1-99 by  Pat Hanneman <>
CARROT JUICE SUBSTITUTE: Cook 1 carrot with apple juice in the microwave
then mash it, adding apple juice to taste.  JIFFY CORN MUFFIN MIX: plus 1/3
cup lowfat buttermilk, 1 medium egg, and up to 4 tablespoons skim milk;
400F preheated oven, 15-mins in an 8x8-inch pan; centered rack).
VARIATION: Add an ounce or two of leftover cooked meat, shredded and warmed
with the onion. 
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Nutr. Assoc. : 0 0 0 0 0 20115 20120 0 0 2614 0 0 0 4712 0


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