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Recipes Included On This Page

Fat Free Preserving Grape Leaves
Feta Cheese Sauce
Feta Cheese with Herbs
Fiasco Farm Feta
Fiddlehead And Feta Salad
Fig Bran Muffins
Fig Ice Cream
Flavorful Vegetable Stock
Fried Stuffed Soft-Shell Crabs
Fruit Compote Primavera

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* Exported from MasterCook * FatFree Preserving Grape Leaves Recipe By :Shona Lamoureaux Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole grape leaves -- about 1 quart 2 teaspoons salt -- in 1 quart water 1 cup bottled lemon juice OR 2 1/2 teaspoons citric acid 1 quart water Bring salted water to a boil. Add washed grape leaves and blanch for 30 seconds. Drain. Form into loose rolls and stand them up in pint canning jars. Add lemon juice or citric acid to the second quart of water and bring to a boil. Fill jars within 1/2 inch of top with the hot mixture. Seal. Process in a boiling water bath for 15 minutes. If you are into pickles and preserving, many of the older dill pickle recipes suggest adding a grape leave to the jar. It is meant to help hold the colour and keep the pickles more crisp. Shona Lamoureaux, Ecological Modelling, AgResearch, Lincoln, New Zealand, lamoureauxs@agresearch.cri .nz Source : "fatfree.com" Contributed to the FareShare Gazette by Fatima; 22 December 2002. www.fareshare.net

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* Exported from MasterCook * Feta Cheese Sauce Recipe By :The Whole Family Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup non-fat yogurt 1 ounce crumbled reduced-fat feta cheese 1 tablespoon capers -- drained 1 teaspoon dried oregano -- crumbled Mix ingredients together and refrigerate until ready to serve. From "The Whole Family Cookbook, Two-Tiered Meals to Please Both Parents and Kids" by Kristene Fortier Contributed to the FareShare Gazette by Fatima; 20 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (23.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Feta Cheese with Herbs Recipe By :George J. Gekas Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon parsley -- chopped 1 tablespoon fresh tarragon leaves or 1/2 teaspoon dried tarragon 1 tablespoon fresh chives -- chopped 1 scallion -- cut into 1/2" pieces 8 ounces cream cheese -- at room temperature and cubed 1/4 cup whipping cream 1/4 pound feta cheese -- domestic 1/8 teaspoon white pepper Salt Parsley sprigs In a food processor, combine chopped fresh parsley, tarragon and chives. Process 30 seconds. Add scallion and process till minced. Remove herb mixture to a small bowl and set aside. In the food processor, combine cream cheese, whipping cream, feta cheese and pepper. Process until mixture is smooth. Make sure to keep sides scraped. Salt to taste.

Return herb mixture to container and process all together for a few seconds until well mixed. Refrigerate 3 to 4 hours or until mixture is thick enough for spreading. Garnish with parsley sprigs.

Serve with pita bread or thinly sliced pumpernickel. 12 appetizer servings. NOTES : If thinned with a 1/2 cup of Kalamata olive oil, makes a wonderful pasta sauce. Toss with sliced black olives, Vidalia and/or red onion, minced red, green and yellow bell peppers. If you have some left over roast lamb, shred and toss it with sauce and vegetables. Serve over a whole wheat linguine. Contributed to the FareShare Gazette by Fatima; 11 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 10g Fat (85.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

* Exported from MasterCook * Fiasco Farm Feta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 gallons goat milk --(or cow milk) [I use raw unpasteurized milk] 1/4 teaspoon mesophylic DVI Culture (MM)* OR 4 ounces mesophylic culture [from a mother culture] 1/4 teaspoon Lipase capilase powder -- (strong) 1/2 teaspoon Liquid rennet -- dissolved in 1/2 cup water Kosher salt BRINE 1/3 cup salt -- (coarse Kosher) per 1/2 gallon of water or whey Of course you should sterilize all your equipment before you begin. In a “double boiler” pot set up, warm the milk to 86°F (88°F for cow milk). Add the culture (you can substitute buttermilk if you wish) and lipase. (You definitely want to use the lipase in this cheese. Lipase is the enzyme that gives Feta that great Feta flavor.) Stir well and let ripen, covered, for one hour. Keeping the milk at 86° (88° for cow milk). Add the rennet and stir briskly for 15 seconds. Cover and let set about 40 minutes or until you get a “clean break”. You can check for a clean break by sticking the thermometer at an angle into the curd. If the curd breaks cleanly around the thermometer and whey runs into the crack that is made; you have a “clean break.” Once you see this for the first time, you will know just what I mean. Cut the curd into 1/2-inch pieces. Cutting the curds can be the most confusing part but just don't worry so much. Use a knife held vertically and cut 1/2-inch slices in the curds. Then turn the pot and cut across in 1/2-inch slices the other direction, making a kind of checkerboard pattern. Now hold the knife at a sideways 45° angle and retrace your cut. Turn the pot 1/4 turn and retrace the cut. Turn it again and cut and then one final turn and cut. By the last turn you probably won't be able to see the original cuts, but just do the best you can. If you don't think you cut the curd perfectly, don't worry. Do not stir yet. Let the curds rest for 10 minutes (5 minutes for cow milk). After this rest period, stir the curd gently and cut any pieces that you missed when you first cut the curd. Hold the curd at 86° for 30 minutes (88° for cow milk), stir occasionally to prevent the curd from sticking together. Place a big colander over a big pot and line the colander with a large piece of dampened cheesecloth (if you dampen it, it will stick slightly to the colander, holding it in place). Carefully pour the curd into the colander. Tie the corners of the cheesecloth together and hang the bag to drain. Be sure to save the whey to make some ricotta later. Let your cheese hang for 24-48 hours, until it starts to develop a distinctive odor. Make sure to warn your family that you are making cheese or they may start looking around for what the heck that smell is. I had some cheese hanging once and Larry said to me, “Did Purknz (our cat) vomit or something?” “No,” I replied, “it’s just the cheese.” “Oh,” he said, “then that’s OK, as long as I know what it is. If it’s a cheese, it smells good. If it’s not cheese, we have a problem.” After your cheese has hung for a while, remove it from the cloth and cut it into usable size cubes/blocks (about 2-3 inches). Sprinkle all the sides of the cubes with kosher salt and place them in a large, sealable, container. Cover and let sit at room temperature for 1-3 days to "harden up" the blocks. Transfer the blocks to a large glass container (I like to use a really big, gallon pickle jar). Add the brine. I have found that if I add the brine too soon, the cheese sometimes starts softening up. If this starts happening to you, pour off the brine, it will only get worse. The cheese is still good; you may just want to use it in cooking instead of for crumbling. Your Feta cheese will keep in its brine (refrigerated) for a very, very long time (up to a year), and will only keep getting better (stronger). On occasion, you may find some mold forming on top of the brine. When this happens, just skim it off, the cheese is still fine. If a piece of the cheese was sticking above the brine, it may mold. Just remove it and feed it to the dog, the rest of the cheese is still good. Hopah!!! *The DVI cultures I use are EZAL cultures from France purchased from The Dairy Connection. Feta Cheese Troubleshooter: The cheese gets soft in the brine: Sometimes you may have problems with the cheese softening in the brine. This is most probably the caused by the fact that you did not hang the curd long enough. The hanging of the curd is developing the acidity of the cheese. This acidity is what helps the curd "stand up" to the brine and not get soft. If you are uncomfortable hanging the cheese for such a long period, you may want to try this other method. After hanging the curds for about 6-8 hours, take it down and cut it into large cubes, salt the cubes lightly (this protects it from being contaminated by molds) and place them in a clean glass container of some sort. Cover this container and let it sit on the counter for a couple days. You need to do this outside the fridge, because the acidity will not develop correctly at a low temp. If you don't get the high acidity, the cheese will soften in the brine. If the cheese still softens, increase the amount of time the cheese stands before placed in the brine. Rubbery cheese: Usually means the curds were handled too roughly when they were cut or stirred. "I made the feta and I let it hang as directed in your recipe. Today I cut it to put into jars and it has holes in it." or "My cheese it spongy and has little holes in it." Are the holes irregular shaped or are they perfectly round like little tiny Swiss cheese holes? The irregular shaped holes are perfectly normal and the cheese is OK to eat. If you have the tiny, round, "Swiss cheese" holes or the cheese is "spongy", this means the cheese has gotten contaminated at sometime while you were making it (by some sort of yeast or bacteria). This is not a good thing and you should probably not eat this cheese. Next time, make doubly sure all your equipment is sanitized. Source : "fiasofarm.com" Contributed to the FareShare Gazette by Fatima; 17 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Fiddlehead And Feta Salad Recipe By :FIDDLEHEAD'S ETC. by Claudia Gohl - Wolcott, VT Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vermont fiddleheads -- (ostrich -fern) Feta cheese -- (preferably Bulgarian) Navel oranges -- or blood oranges Vidalia onions === BALSAMIC VINAIGRETTE === 1 tablespoon Dijon mustard 1 Garlic clove 4 tablespoons Balsamic vinegar Extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste Blanch and shock fiddleheads in two changes of water. Drain and chill. Cut feta cheese into 1/4-inch squares. (Editor's note: I always keep a quart jar of Bulgarian feta, cut into squares and marinated in extra- virgin olive oil, fresh herbs like rosemary, basil or oregano, a few red pepper flakes, black pepper corns and bay leaves on hand for dishes such as this.) Section the oranges in this way. With a sharp knife peel the skin completely. Use the knife to cut the individual sections of the orange from the membranes. Slice Vidalia onion. Combine and toss with the balsamic vinaigrette. Let sit at room temperature for 15 minutes before serving. Balsamic Vinaigrette: Crush the garlic and place in a shallow bowl along with the mustard. Add the balsamic vinegar. In a slow, steady stream, add the extra virgin olive oil while whisking rapidly with a fork. After the dressing emulsifies add salt and pepper to taste. Source : Downloaded from - http://www.madriver.com/rsvp Contributed to the FareShare Gazette by Fatima; 20 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (18.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Fig Bran Muffins Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-bran cereal 1/2 cup fat free milk 1 large egg -- slightly beaten 2 tablespoons vegetable oil 1/2 cup all-purpose flour 1/2 cup dried figs -- coarsely chopped 2 packets No Sugar Added Classic French Vanilla NESTLÉ CARNATION® INSTANT BREAKFAST Nutritional Energy Drink 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder PREHEAT oven to 400F. Grease or paper-line 6 muffin cups. COMBINE cereal and milk in small bowl; soak for 2 minutes. Stir in egg and vegetable oil. Combine flour, figs, Carnation® Instant Breakfast, sugar and baking powder in large bowl. Stir cereal mixture into flour mixture just until moistened. Spoon into prepared muffin cups, filling 3/4 full. BAKE for 12 to 14 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack; cool. Source : "Meals.com" Copyright : "®2002 Nestlé" Yield : "6 muffins" Contributed to the FareShare Gazette by Fatima; 18 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 6g Fat (32.7% calories from fat); 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 133mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Fig Ice Cream Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried figs 1/2 cup water 1/2 cup granulated sugar -- plus 1 tablespoon 2 cups light cream 3 egg yolks vanilla -- to taste cognac or brandy -- to taste Wash the figs, cut off the stem ends, and cut in quarters into a non- corroding saucepan. Add the water and cook slowly until very tender, about 20 minutes, stirring often. The cooking time will depend on the variety of fig being used and how thick the skin is. Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher. Warm one cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved. Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them. Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon. Strain through a medium-fine strainer into a container. Add the remaining cream and 1 1/2 cups of the fig puree. Flavor to taste with a few drops each of vanilla and Cognac or brandy. Chill thoroughly. Freeze according to the instructions with ice cream maker. Contributed to the FareShare Gazette by Jennie; 19 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 662 Calories; 28g Fat (36.3% calories from fat); 9g Protein; 103g Carbohydrate; 14g Dietary Fiber; 239mg Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 5 Fruit; 5 Fat; 2 Other Carbohydrates.

* Exported from MasterCook * Flavorful Vegetable Stock Recipe By :Dotty B. Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 onions -- chopped 3 tablespoons unsalted butter or olive oil if you prefer 2 leeks -- washed well and chopped 2 carrots -- chopped 2 celery ribs -- chopped 1/4 pound mushroom caps -- chopped 1 cup potato peel 12 cups cold water 1/4 cup lentils 6 garlic cloves -- unpeeled 1/2 teaspoon black peppercorns 1/2 teaspoon thyme -- crumbled 1/2 teaspoon tarragon 1 bay leaf 1/2 bunch fresh parsley 1 teaspoon sea salt In a stockpot, cook the onions in butter or oil or medium heat, stirring until golden. Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup of water. Simmer, covered, for 5 minutes. Add the remaining ingredients. Simmer, uncovered, for two hours. Pour the stock through a fine sieve into a heatproof bowl and cool to room temperature. Store in the refrigerator. It will keep for one week. (Or you can freeze it for up to 3 months.) Skim the fat from the top before using. Source : "www.cooksrecipes.com" Contributed to the FareShare Gazette by Fatima; 23 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Fried Stuffed Soft-Shell Crabs Recipe By :Chef Peter de Jong, Beaufort, SC Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound crab meat -- fresh jumbo lump 3 large eggs -- divided 3 1/4 cups fine dry breadcrumbs -- divided 2 ribs celery -- diced 1/4 green bell pepper -- diced 1/4 Vidalia onion -- diced 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 1/2 teaspoons Worcestershire sauce 1/4 teaspoon hot sauce 1/2 cup water 1 tablespoon dried thyme 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons salt 1 tablespoon freshly ground pepper 8 small soft shell crabs 2 cups all-purpose flour vegetable oil Red Pepper-Garlic Sauce -- see recipe Drain crabmeat, removing any bits of shell. Stir together 1 egg, 1/4 cup breadcrumbs, celery and next 8 ingredients. Fold in crabmeat. Set aside. Whisk together remaining 2 eggs and 1/2 cup water. Set aside. Stir together remaining 2 cups breadcrumbs, 1 tablespoon thyme, 1 tablespoon oregano and next 3 ingredients. Set aside. Remove spongy substance (gills) from under tapering points on both sides of back shells of crabs. Place crabs on their backs and remove the small piece at lower part of shell that terminates in a point (the apron). Cut a pocket in back end of each crab. Wash crabs thoroughly; drain well. Stuff about 2 tablespoons crabmeat mixture into crab cavities. Dredge crabs in flour. Dip in egg mixture; coat with crumb mixture. Pour oil to a depth of 5 inches into a Dutch oven; heat to 350F. Fry crabs 2 minutes on each side or until golden; drain. Serve with Red Pepper Garlic Sauce. Source : "Southern Living Magazine, June 1998" NOTES : Formatted in MasterCook Join our free FareShare Recipe Gazette at: Contributed to the FareShare Gazette by Art; 6 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 713 Calories; 26g Fat (32.9% calories from fat); 28g Protein; 90g Carbohydrate; 3g Dietary Fiber; 142mg Cholesterol; 2234mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Fruit Compote Primavera Recipe By :Canned Food Alliance Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can figs in heavy syrup -- (16-oz.) 1 can sliced peaches -- (8.5-oz.) [in lite syrup or fruit juice] 1 can apricot halves -- (8.5-oz.) [in lite syrup or fruit juice] 1 can dark sweet cherries -- (8.5-oz.) [in lite syrup or fruit juice] 1 can tropical fruits in juice -- (8.5-oz.) 1 can pineapple chunks in juice -- (8.5-oz.) 1/4 cup fresh lemon juice 1/4 cup chopped fresh mint plus sprigs for garnish 2 tablespoons chopped fresh gingerroot 1 bottle seltzer water -- (as needed) Drain fruits but reserve 1 cup liquid from any of fruits packed in juice or lite syrup. In large bowl, combine reserved liquid, lemon juice, chopped mint and ginger. Add fruits, stirring to blend with liquid. Refrigerate 1 to 3 hours to blend flavors. Just before serving, add splash of seltzer water into fruits. Spoon into individual dishes or stemmed goblets. Garnish with mint sprigs. Serve almonds on the side for garnish, if desired. Source : "Meals.com" Copyright : "2002 Nestle" Contributed to the FareShare Gazette by Fatima; 18 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; trace Fat (2.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit.

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