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FareShare Gazette Recipes -- September 2002 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Caramelized Scallops on Warm Asparagus and Tomato Salad
Cherry Brandy Cordial

Cherry Liquor

Chicken and Corn Chowder

Choose Your Fruit Coffee Cake

Coffee Cooler

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                                       * Exported from MasterCook *

         Caramelized Scallops on Warm Asparagus and Tomato Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh asparagus -- trimmed and
                        sliced diagonally
  1                     carrot -- peeled and
                        sliced diagonally
  2                     green onions -- sliced 1/2" thick
  5        tablespoons  chicken stock
                        cracked black pepper
  2                     Roma tomatoes -- sliced
  1           teaspoon  brown sugar
  2          teaspoons  red wine vinegar
  2          teaspoons  extra-virgin olive oil
  24                    plump  scallops -- see note
                        Dressing:
     1/4           cup  vegetable stock -- or chicken stock
  1                     canned  artichoke
  1           teaspoon  extra-virgin olive oil
  1         tablespoon  lemon juice

Note :  Typically sea scallops come about 30 per pound.

Preheat oven to 400F (200C).

Place the asparagus, carrot, onions and stock in a small pan. Season
to taste with cracked pepper and bring to a boil. Cook 2 to 3
minutes or until vegetables are tender. Stir in the tomatoes and keep
warm.

Dissolve the sugar in the vinegar and set aside.

Heat a frying pan with an ovenproof handle and add the oil. Season
scallops on both sides with pepper and sear in hot pan for 1 minute.
Add the sugared vinegar, rotate pan to distribute the liquid, and
place in the oven for 2 minutes. Turn the scallops over, then remove
them from the pan.

Place the vegetables in the center of 4 warm plates, allowing the
stock to spread out. Surround with six scallops and serve the
dressing on the side.

DRESSING :

Heat the chicken stock and boil the artichoke in it for 2 to 3
minutes. Place in a blender and puree, gradually adding the oil
and lemon juice.

Description : "Light on calories, fat and sodium. Combines a variety
of tastes and textures and is quick to make."

NOTES : Formatted in MasterCook by Art

 From "Fresh and Healthy" (Ten Speed Press, 2001) by Sally James.
Sally James is an Australian award-winning cookbook writer.

Contributed to the FareShare Gazette by Art; 30 September 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 95 Calories; 4g Fat (34.9% 
calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 
trace Cholesterol; 285mg Sodium.  Exchanges: 0 Grain(Starch); 2 
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                          Cherry Brandy Cordial

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  fresh cherries
     1/2           cup  sugar
  3               cups  Brandy -- 80 proof

Pierce cherries with a fork and put in a glass jar
along with 2 cups of Brandy.
Be sure that the fruit is covered.
Leave for 1 month.
Strain.
Add additional cup of brandy and 1/2 cup of sugar.
Stir well to dissolve.
Leave until clear.

Notes : This turned out great, although since I used the cheapest
possible brandy, it was a little raw, but still was very tasty.
Next time I will use better brandy.

Source : Badger's Beer Page,
http://www.nwlink.com/~badger/cord6.htm

Contributed to the FareShare Gazette by Fatima; 25 September 2002.

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


                      * Exported from MasterCook *

                              Cherry Liquor

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        In wide mouth gallon jar place:
  1 1/2         pounds  stemmed and pitted ripe cherries [I use
                        Bing cherries.]
  1              pound  sugar
  1                     fifth brandy -- (26 ounces approx.)
                        [In Canada it would be about
                        a 750 milliliter bottle]

Close jar.
Bury in linen closet or under the sink for 2 or 3 months.

Strain liquor through wet coffee filters and decant.

The cherries are good on ice cream or used with pineapple for an
upside down cake.

Contributed to the FareShare Gazette by Genevieve; 24 September 2002.

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                      * Exported from MasterCook *

                         Chicken and Corn Chowder

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        nonstick cooking spray
  1              pound  boneless skinless chicken breasts -- cut
                        into 1/2-inch pieces
  3               cups  thawed frozen whole-kernel corn
     3/4           cup  coarsely chopped onion -- (about 1 medium)
  1         tablespoon  water -- (1-2)
  1                cup  diced carrots
  2        tablespoons  finely chopped jalapeno pepper -- * (optional)
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  dried thyme leaves
  3               cups  fat-free reduced-sodium chicken broth
  1 1/2           cups  reduced-fat (2%) milk
     1/2      teaspoon  salt

Spray large nonstick saucepan with cooking spray; heat over medium
heat until hot. Add chicken; cook and stir about 10 minutes or until
browned and no longer pink in center. Remove chicken.

Add corn and onion to saucepan; cook and stir about 5 minutes or
until onion is tender. Place 1 cup corn mixture in food processor or
blender. Process until finely chopped, adding 1 to 2 tablespoons
water to liquefy mixture; reserve.

Add carrots, jalapeno pepper, if desired, oregano and thyme to
saucepan; cook and stir about 5 minutes or until corn begins to
brown. Return chicken to saucepan. Stir in chicken broth, milk,
reserved corn mixture and salt; bring to a boil. Reduce heat to low
and simmer, covered, 15 to 20 minutes.

*Jalapeno peppers can sting and irritate the skin; wear rubber
gloves when handling peppers and do not touch eyes. Wash hands 
after handling.

Makes 4 servings

Source : "FBNR Soups & Stews, Vol. 7, No. 4, March 12, 2002"
Copyright : "2002 Publications International, Ltd."

NOTES : Bobbie's Note: This was a wonderful chowder. I served it as
a main course with Italian bread and fresh veggies. I added the
jalapeno pepper.

Contributed to the FareShare Gazette by Bobbie; 6 September 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 139 Calories; 1g Fat (9.9% 
calories from fat); 27g Protein; 3g Carbohydrate; 1g Dietary Fiber; 
66mg Cholesterol; 352mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1/2 
Vegetable.


                      * Exported from MasterCook *

                      Choose Your Fruit Coffee Cake

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  raspberries -- or peaches,
                        apples -- pineapple
  1         tablespoon  lemon juice
     1/2           cup  sugar
  3        tablespoons  cornstarch
  1 1/2           cups  flour
     1/2           cup  sugar
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  cinnamon
     1/8      teaspoon  mace
     1/2           cup  butter
  1                     egg -- slightly beaten
     1/2           cup  milk
     1/2      teaspoon  vanilla
     1/4           cup  sugar
     1/4           cup  all-purpose flour
  2        tablespoons  butter
     1/4           cup  chopped walnuts

In a medium saucepan combine fruit and 1/2 cup water.
Simmer, covered, for 5 minutes or till fruit is tender.
Stir in lemon juice.
Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.
Cook and stir until thickened. Cool.

In a mixing bowl stir together 1 1/2 cups flour, 1/2 cup sugar,
baking powder, cinnamon, mace and 1/4 teaspoon salt.
Cut in 1/2 cup margarine or butter till mixture resembles fine
crumbs.

Combine egg, milk, and vanilla.
Add to flour mixture, mixing till blended.

Spread half the mixture in a greased 9x9x2 baking pan.
Spread the cooled fruit over batter.
Spread remaining batter over fruit.

Combine the 1/4 cup sugar and 1/4 cup flour; cut in the 2
tablespoons butter till mixture resembles coarse crumbs.
Stir in nuts.
Sprinkle nut mixture over batter in pan.

Bake in a 350F. oven for 40 to 45 minutes or till done. Cool.

Contributed to the FareShare Gazette by Jennie; 13 September 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 279 Calories; 12g Fat (38.2% 
calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
43mg Cholesterol; 169mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                              Coffee Cooler

Recipe By     :Women's Circle
Serving Size  : 50    Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             quarts  strong cold coffee -- (4 liters)
  1                cup  sugar -- (250 mL)
  2             quarts  vanilla ice cream -- (2 liters)
  1         tablespoon  vanilla -- (15 mL)
  1              quart  whole milk -- (1 liter)

Combine coffee, milk and vanilla.
Add sugar and stir until dissolved.
Chill thoroughly and pour over ice cream that has been spooned into a
punch bowl.

Serves about 50 small punch cups.

Contributed by Sue Thomas to Women's Circle; no date.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 27 September 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 71 Calories; 3g Fat (37.1% 
calories from fat); 1g Protein; 10g Carbohydrate; 0g Dietary Fiber; 
12mg Cholesterol; 27mg Sodium.  Exchanges: 0 Non-Fat Milk; 1/2 Fat; 
1/2 Other Carbohydrates.
 

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