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FareShare Gazette Recipes -- June 2002 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Salisbury Steak with Mushroom Onion Gravy
Smoked Salmon & Avocado W/Lemon Caper Butter

Sopaipillas

Spinach Manicotti

Strawberry Tea Bread

Summer Stuffed Peppers

Swedish Applecake with Vanilla Sauce

Swiss Steak

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                     * Exported from MasterCook *

                Salisbury Steak with Mushroom Onion Gravy

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           envelope  onion soup mix
  2               cups  water
  1 1/2           cups  ground beef
  4        tablespoons  flour
     1/4           cup  lightly packed parsley
  1 1/2    tablespoons  butter
  1              large  mild onion -- peeled
                        halved and sliced
  12            ounces  mushrooms -- trimmed and
                        thinly sliced
  1                     beef bouillon cube

Mix 2 tablespoons soup mix and 1/4 cup water in a large bowl.
Add beef and parsley and mix with hands until blended.
Shape into 4 oval patties about 5 inches long and 2/3-inch thick.
Coat patties with 1 1/2 tablespoons flour.

Melt butter in large skillet, add patties and cook over medium
heat about 10 minutes, turning once.
Remove to a plate and cover to keep warm.

Add onion, mushrooms and 1/4 cup water to drippings in skillet.
Stir with a wooden spoon to scrape up any brown bits.
Reduce heat, cover and cook until onions and mushrooms are soft,
about 10 minutes.

Mix remaining soup mix, 1 1/2 cups water and 2 1/2 tablespoons 
flour. Stir into mushroom mixture, add bouillon cube and bring to 
boil.
Cook, stirring until thickened.
Return patties to skillet and turn to coat with gravy.

Serve over mashed potatoes with remaining gravy.
Round out the meal with green peas.

Contributed to the FareShare Gazette by Jennie; 7 June 2002.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1527 Calories; 112g Fat (65.5% 
calories from fat); 72g Protein; 61g Carbohydrate; 9g Dietary Fiber; 
338mg Cholesterol; 4540mg Sodium.  Exchanges: 3 Grain(Starch); 8 Lean 
Meat; 3 1/2 Vegetable; 17 1/2 Fat.


                      * Exported from MasterCook *

       Smoked Salmon & Avocado W/Lemon Caper Butter / Pumpernickel

Recipe By     :jessann
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5        tablespoons  unsalted butter -- softened
  1         tablespoon  fresh lemon juice
  1         tablespoon  drained bottled capers
  8             slices  pumpernickel bread
     1/2         pound  thinly sliced smoked salmon
  1              small  red onion -- sliced thin
  1                     avocado -- peeled
                        [preferably California] -- pitted and
                        cut into 12 wedges -- sprinkled with
     1/2                lemon -- juice of
  1                cup  alfalfa sprouts

Smoked Salmon & Avocado with Lemon Caper Butter on Pumpernickel Bread

(from jessann on an IRC chat in 1996)

In a small bowl cream together the butter, the lemon juice, the
capers, and salt and pepper to taste and spread the lemon caper
butter on one side of each slice of bread.

Layer half the bread slices with the salmon, the onion, the avocado,
and the sprouts and top the sandwiches with the remaining bread
slices, pressing them firmly.

Makes 4 sandwiches

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 14 June 2002.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 388 Calories; 24g Fat (53.9% 
calories from fat); 8g Protein; 39g Carbohydrate; 6g Dietary Fiber; 
39mg Cholesterol; 438mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat.


                      * Exported from MasterCook *

                               Sopaipillas

Recipe By     :http://mexicanfood.about.com
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flour
     1/2      teaspoon  salt
  1           teaspoon  baking powder
  1         tablespoon  sugar
     1/2    tablespoon  shortening
  5        tablespoons  milk
                        Oil for frying

Sift flour with salt, baking powder and sugar. Cut in shortening.
Add milk to make a firm dough. Cover bowl and let dough stand for 
45 to 60 minutes.
Roll dough out about 1/4-inch thick on lightly floured board.
Cut into diamonds or rounds.
Heat oil in electric skillet to 375║F.
Fry only a few pieces at a time, turning once so they will puff up
very easily.
Drain on paper towel and keep warm in oven until all are cooked.
Serve with honey and sprinkle with cinnamon sugar.

Contributed to the FareShare Gazette by Jennie; 18 June 2002.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 609 Calories; 10g Fat (15.2% 
calories from fat); 15g Protein; 113g Carbohydrate; 4g Dietary Fiber; 
10mg Cholesterol; 1593mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 
1/2 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                            Spinach Manicotti

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    uncooked manicotti shells
  15            ounces  tomato sauce
  1              large  tomato -- chopped
  1           teaspoon  dried basil
  2               cups  part-skim ricotta cheese
     1/4           cup  grated fresh Parmesan cheese
     1/2      teaspoon  dried thyme
  1              small  onion -- chopped
  1                     garlic clove -- finely chopped
     1/2           cup  reduced calorie egg substitute
  10            ounces  frozen chopped spinach -- thawed and drained
                        [1 package]
     1/2           cup  shredded part-skim mozzarella

Heat oven to 350 degrees F.
Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Cook and drain manicotti shells according to package directions.
Rinse with cold water and allow shells to cool slightly.

Mix tomato sauce, tomatoes and basil.
Spread 1/2 cup tomato sauce evenly in the baking dish and set the
remaining sauce aside.
Mix remaining ingredients except mozzarella cheese.
Fill manicotti shells with roughly 3 tablespoons ricotta/spinach
mixture and place in baking dish.

Pour remaining tomato sauce over shells and sprinkle with mozzarella
cheese.
Cover and bake 15-20 minutes.
Uncover and bake an additional 15-20 minutes.

Serving Size: 2 stuffed manicotti and sauce

http://www.24hourfitness.com

Notes :

Formatted in MasterCook by Art

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Contributed to the FareShare Gazette by Art; 13 June 2002.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 209 Calories; 9g Fat 
(38.9% calories from fat); 16g Protein; 17g Carbohydrate; 4g 
Dietary Fiber; 33mg Cholesterol; 757mg Sodium.  Exchanges: 
0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.


                      * Exported from MasterCook *

                           Strawberry Tea Bread

Recipe By     :Canadian Living's Best - Fruit
Serving Size  : 32    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  strawberries -- (750 mL)
                        coarsely chopped
  1                cup  chopped almonds -- (250 mL)
  3 1/2           cups  all-purpose flour -- (875 mL)
                        divided
  1                cup  butter -- (250 mL); softened
  1 1/2           cups  granulated sugar -- (375 mL)
  3                     eggs
     1/2      teaspoon  almond extract -- (2 mL)
  2          teaspoons  baking powder -- (10 mL)
     3/4      teaspoon  baking soda -- (4 mL)
     3/4      teaspoon  salt -- (4 mL)
     1/2      teaspoon  cinnamon -- (2 mL)
     1/4      teaspoon  grated nutmeg -- (1 mL)
     3/4           cup  buttermilk -- (175 mL)

Gently toss together the strawberries, almonds and 1/4 cup (50 mL)
of the flour in a bowl. Set aside.

In large bowl, beat butter with sugar until light and fluffy.
Beat in the eggs, one at a time. Beat in almond extract.

Stir together remaining flour, baking powder, baking soda, salt,
cinnamon and nutmeg.
Stir into the flour mixture alternately with buttermilk, making three
additions of flour mixture and two of buttermilk.
Gently fold in strawberry mixture.

Spoon into 2 greased and floured 8- x 4-inch (1.5 L) loaf pans.

Bake in 350F (180C) oven for about 1 hour or until cake tester
inserted in center comes out clean.
Let cool in pans on racks for 10 minutes.
Remove from pans; let cool completely on racks.

(Bread can be wrapped in plastic wrap and stored for up to 1 day or
frozen in rigid airtight container for up to 2 weeks.)

Makes 2 loaves, 16 slices each.

From Canadian Living's Best - Fruit by Elizabeth Baird and the Food
Writers of Canadian Living Magazine and The Candian Living Test
Kitchen; 1997. ISBN 0-345-39844-0

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 18 June 2002.
www.fareshare.net

           - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 176 Calories; 9g Fat (43.9% 
calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 
33mg Cholesterol; 181mg Sodium.  Exchanges: 1/2 Grain(Starch); 
0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                     Summer Stuffed Peppers (Lenny's)

Recipe By     :Country Cooking
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             medium  yellow, green or red sweet bell peppers*
  1 1/2         pounds  lean ground beef
     1/2                garlic clove, minced
  1             medium  onion, minced
     1/2           cup  finely chopped cabbage
  1             medium  carrot, shredded
     1/2           cup  shredded zucchini
  1                can  (28-oz.) tomatoes with liquid, cut up
     1/2           cup  uncooked long-grain white rice
  1         tablespoon  brown sugar
     1/4      teaspoon  dried basil
                        Pepper to taste

Cut the tops off each pepper and reserve. Cook peppers in boiling salted
water until crisp-tender, about 2-3 minutes. Remove from water and rinse
with cold water. Remove stems from pepper tops and chop enough of the tops
to make 1/3 cup.

In a large skillet, brown ground beef over medium heat. Add garlic, onion,
cabbage, carrot, zucchini and reserved chopped peppers. SautÚ until
vegetables are tender. Add tomatoes, rice, sugar, basil and pepper.
  
Cover and reduce heat to simmer. Cook until the rice is tender, about 20
minutes. Stuff hot meat mixture into peppers. Serve immediately.

Note: Lenny puts these in the oven (350░) for about 20 minutes or just
enough to brown them on top a little.

Source: Country Cooking

Contributed to the FareShare Gazette by Sandy; 22 June 2002.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 230 Calories; 18g Fat (70.6% 
calories from fat); 15g Protein; 1g Carbohydrate; trace Dietary Fiber; 
64mg Cholesterol; 59mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 
0 Vegetable; 2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                   Swedish Applecake with Vanilla Sauce

Recipe By     :Swedish Food; 1948
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  applesauce
  2               cups  zwieback crumbs
                        or stale Swedish limpa -- grated
  4        tablespoons  butter
                        **Vanilla Sauce**
  1                cup  cream
  3                     egg yolks
  2        tablespoons  sugar
  2          teaspoons  vanilla extract
     3/4           cup  whipped cream -- (3/4 to 1 cup)

Swedish Applecake with Vanilla Sauce - Applekaka med vaniljsas

Melt butter in skillet; add bread crumbs and stir until nicely brown.
Butter baking dish well and arrange crumbs and apple sauce in
alternating layers, finishing with crumbs.
Bake in moderate oven (375F) for 25 to 35 minutes.
Cool before unmolding and serve with Vanilla Sauce.

**Vanilla Sauce**

Beat egg yolks and sugar in top of double boiler.
Add heated cream and cook until thick, stirring constantly.
Remove from heat, add vanilla and cool, beating occasionally.
When cold, fold in whipped cream carefully and serve.

 From Swedish Food; edited by Sam Widenfelt; published by Esseltes
Goteborgsindustrier, Sweden; 1948.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 10 June 2002.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 232 Calories; 19g Fat (73.7% 
calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 
137mg Cholesterol; 78mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fruit; 
0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                               Swiss Steak

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  round steak
     1/2           cup  flour
                        Salt and pepper -- to taste
  1              large  yellow onion -- chopped
  1                     green pepper -- chopped
  15            ounces  crushed tomatoes
  6             ounces  mushrooms -- (1 can)
                        liquid and all
  1         tablespoon  Worcestershire sauce
  1         tablespoon  brown sugar -- (1 to 2 tbsps.)
  1           teaspoon  dried basil
  2        tablespoons  cooking oil -- for browning
                        Flour for thickening

Mix the 1/2 cup flour and salt and pepper.
Dredge meat in flour mixture.
Heat cooking oil in skillet and brown meat.
Remove the meat to a platter and cook the onion and green pepper 
just till almost tender.
Return the meat and add remaining ingredients except the flour to
thicken. Cover and simmer for at least 1 hour.
Remove the meat and thicken the vegetable mixture.
Serve over mashed potatoes or noodles or rice.

Notes : If you don't get already processed round steak for Swiss
steak you'll need to pound the meat with a meat cleaver on both sides
after you dredge the meat in the flour. I take some of the vegetables
with plenty of liquid and let it cool and then add enough flour to
this mixture to make a roux to make a thickened sauce. The mushrooms
I use either the button ones or the stems and pieces. I usually use
the canned whole tomatoes and chop them the way I want them. I may
add a little tomato juice during the cooking too if it seems a little
dry.

Contributed to the FareShare Gazette by Cora; 17 June 2002.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1636 Calories; 85g Fat (46.2% 
calories from fat); 107g Protein; 116g Carbohydrate; 16g Dietary Fiber; 
269mg Cholesterol; 952mg Sodium.  Exchanges: 3 Grain(Starch); 12 1/2 
Lean Meat; 10 1/2 Vegetable; 9 Fat; 1 Other Carbohydrates.
 

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