Recipes Included On This Page Banbury Tarts (dried figs) Basmati Rice with Figs, Mustard Seeds and Ginger Black Bean And Cheese Tortilla Pie Brown Stock Bulgarian Feta Cheese (Sirene) Bulgur Pilaf with Figs and Sesame Seeds Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Banbury Tarts (dried figs) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped dried figs 1 egg 2/3 cup packed brown sugar 1/4 cup chopped candied citron 1/2 cup raisins 1/4 cup chopped walnuts 12 unbaked tart shells -- (5-inch) Chop the figs as fine as possible; measure to 1 cup and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well. Beat the egg and sugar together. Stir in the figs, peel, raisins and nuts. Fill tart shells 3/4 full with fruit filling. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks. This is an English recipe that makes lovely individual tarts. Serve each tart adorned with a dollop of whipped cream and a sprinkling of nutmeg. Source : "Allrecipes.com, Submitted by Carol" Yield : "12 5" tarts" Contributed to the FareShare Gazette by Fatima; 16 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 2g Fat (18.7% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Basmati Rice with Figs, Mustard Seeds and Ginger Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 tablespoon mustard seeds 1/2 cup minced onion 1 tablespoon minced or grated ginger 1 jalapeno or other hot small pepper -- seeded and minced 2 cups basmati rice Salt to taste 4 small firm figs -- preferably Kadota diced Put butter in a heavy bottomed saucepan over medium heat. Add mustard seeds, onion, ginger and jalapeno. Cook until onion softens, about 4 to 5 minutes. Add rice and stir. Add salt, figs and 31/2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn heat off and allow to steam another 10 minutes. Source : "homecooking.about.com/library" Contributed to the FareShare Gazette by Fatima; 16 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 5g Fat (19.1% calories from fat); 6g Protein; 44g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 80mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 1 Fat. * Exported from MasterCook * Black Bean And Cheese Tortilla Pie Recipe By :Pillsbury Bake-off Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oil 1 chopped onion 1 chopped green or red bell pepper 2 cans black beans -- rinsed and drained [15 oz] 1 cup salsa 1/4 cup chopped jalapeno peppers -- (optional) 1/2 teaspoon chili powder 2 cups shredded cheddar cheese 3 8 inch flour tortillas Heat oven to 350 F. Sauté onions and peppers in oil until soft. Add beans, salsa, jalapeno peppers, chili powder. Cook until soft and mushy (7-10 minutes). Put 1/3 of bean mixture in round casserole dish. Spread 1/4 of cheese mixture on top. Cover with tortilla. Make two more layers of bean, cheese, tortilla. Top with cheese. Bake for about 20 minutes until browned and bubbly. Makes 4-5 servings. Source : "http://www.righto.com/recipes/black_bean.html" Contributed to the FareShare Gazette by Fatima; 23 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 855 Calories; 34g Fat (35.8% calories from fat); 41g Protein; 98g Carbohydrate; 18g Dietary Fiber; 59mg Cholesterol; 899mg Sodium. Exchanges: 6 Grain(Starch); 3 Lean Meat; 1 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Brown Stock Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 3 pounds lean meat -- chuck or blade 1 soup bone 3 quarts water 1 1/2 tablespoons salt Herb Bouquet 1 medium onion 2 whole cloves 5 carrots -- peeled and cubed 2 turnips -- peeled and cubed 1 parsnip -- peeled and cubed 4 leeks -- chopped (white part only) 3 celery stalks with leaves -- diced 1 onion -- diced In a large skillet brown meat and bone in oil, browning all sides. Place in a large soup kettle. Add water, salt and herb bouquet. Insert cloves into center of onion, then add to pot. Bring to a boil, then reduce heat. Cover and simmer 4 hours. Add vegetables. Add water as necessary while cooking. Simmer an additional 1 1/2 hours. Strain through a fine sieve. Meat and vegetables may be served as desired. If stock is to be used at once, skim fat from cooled broth and reheat. If not using, refrigerate stock and then remove hardened fat from top of stock. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months. Makes about 2 1/2 quarts stock. Bouillon Recipe: 2 quarts Brown Stock, 2 egg whites, 2 well-washed egg shells, crushed In a large soup kettle, stir into the brown stock the egg whites and crushed egg shells. Heat slow to a boil, stirring constantly. Remove from heat. Cool 25 minutes. Strain through a colander lined with 2 thicknesses of cheesecloth. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months. Source : "http://www.cooksrecipes.com" Yield : "2 quarts" Contributed to the FareShare Gazette by Fatima; 23 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgarian Feta Cheese (Sirene) Recipe By :Eugene Kyer Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 gallons milk 2 cups starter culture mesophylic [buttermilk works fine] 1 pinch lipase enzyme 1 teaspoon liquid rennet Coarse salt 7% brine solution Cleanliness and sanitary habits are of the utmost importance. Will use 5 gallons of milk as an example. Cow milk, goat milk or a combination of both may be used (even store bought milk works fairly well). Heat 5 gallons of milk to 90 degrees Fahrenheit. Add 2 cups of starter culture mesophylic (buttermilk works fine). A pinch of lipase enzyme may be added for more flavor. Stir occasionally for 1 hour. Add 1 teaspoon of liquid rennet and stir for one full minute, then do not touch for 40 minutes or until the milk has coagulated. Cut into half-inch cubes or break up with spoon. Stir for 20 minutes. Ladle curds and whey into Feta molds or colander. Whey will drain out and cheese will stay in mold . Leave overnight to drain, cheese will shrink down. Take block out of mold and cut into 3 to 4 pieces. Using coarse salt, generously salt all sides of pieces. Leave at room temperature for a full day turning the pieces every once in a while, adding more salt to the wet areas (this will further drain the whey from the cheese). Place the pieces UNCOVERED, on a wooden board in the refrigerator for 5 days. Cut pieces into smaller pieces and place in a 7% salt brine solution till used. If milk was not pasteurized, it is recommended to wait 60 days before using, as in all cheesemaking. Source : "www.phred.org/~ bdi/Bulgaria/recipes.html" Contributed to the FareShare Gazette by Fatima; 17 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgur Pilaf with Figs and Sesame Seeds Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 2 tablespoons margarine 1 cup bulgur 2 MAGGI® Chicken Bouillon Cubes 2 cups water 1/4 cup orange juice 1/4 cup sherry 1/2 cup figs -- chopped 3 tablespoons sesame seed 1 teaspoon orange peel -- grated Sauté chopped onion in margarine until soft. Stir in bulgur and toss to coat with the margarine. Add chicken bouillon cubes, water, orange juice and sherry. Cover and simmer over low heat for 35 minutes. Just before serving, stir in chopped figs, sesame seed and grated orange peel. Cover and heat through, about 5 minutes. Source : "Meals.com" Contributed to the FareShare Gazette by Fatima; 16 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 4g Fat (25.7% calories from fat); 3g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 52mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 Fat.

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