Recipes Included On This Page Thai Chicken Salad With Figs Three Onion Pie With Feta Cheese Tofu "Sour Cream" for Baked Potatoes Traditional (Greek-style) Feta Cheese Aged in Salt Brine Truffles Using Oreos Turkey-Sausage Tortilla Stuffing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Chicken Salad With Figs Recipe By :Fig Advisory Board Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons fresh lime juice 1/4 cup honey 3 teaspoons lite soy sauce 1/4 teaspoon crushed red pepper flakes 2 teaspoons fresh gingerroot -- very finely minced 2 cups shredded cooked chicken 1 cup California dried figs -- stems removed, cut lengthwise into eighths 2 green onions -- thinly sliced 1/4 cup chopped fresh mint 1/2 small cantaloupe -- seeded pared and cut in julienne strips 1 sweet red bell pepper -- ribs and seeds removed -- cut in julienne strips 1 small cucumber -- peeled and cut in julienne strips 1 bag assorted mixed salad greens Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in medium bowl; mix well. Add chicken, figs, onions and mint; toss to coat evenly. Cover and refrigerate for one hour. Stir occasionally. When ready to serve, combine cantaloupe, pepper strips and cucumber with marinated chicken and toss gently but thoroughly. Line serving bowl or salad plates with greens and arrange mixture in center. Garnish with mint springs if desired. Source : "Meals.com" Contributed to the FareShare Gazette by Fatima; 21 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (2.6% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Three Onion Pie With Feta Cheese Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 1 large yellow onion -- chopped 1 large red onion -- quartered 2 tablespoons dry white wine 2 large leeks -- whites only, chopped 2 eggs -- beaten 3 tablespoons chopped fresh parsley -- divided 1 tablespoon chopped fresh dill -- or 1 tsp. dry 1 teaspoon dried tarragon 4 ounces crumbled feta 1 pepper 1 plum tomato -- thinly sliced Dry bread crumbs Heat oil in large skillet. Add the yellow and red onions and sauté over moderate heat 5 min. Stir in wine, add leeks. Sauté another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. Source : "yumyum.com" Contributed to the FareShare Gazette by Fatima; 26 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 5g Fat (52.4% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat. * Exported from MasterCook * Tofu "Sour Cream" for Baked Potatoes Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/4 ounces silken firm tofu -- (290 g) 1 tablespoon fresh lemon juice -- (15 mL) 1 tablespoon vegetable oil -- (15 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon granulated sugar -- (2 mL) Place the tofu in a sieve to drain. Puree the drained tofu, lemon juice, oil, salt and sugar in a food processor until smooth. Cover and refrigerate for up to 2 days. For added zest stir in 1/4 cup (50 mL) chopped sweet red pepper, 1/4 cup (50 mL) chopped jalapeno pepper and 2 tablespoons (25 mL) chopped black olives. Makes about 1 1/4 cups (300 mL). From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; 2g Fat (89.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Traditional (Greek-style) Feta Cheese Aged in Salt Brine Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon milk 1/4 cup cheese culture or buttermilk 1/8 teaspoon lipase enzyme powder 1/2 teaspoon liquid rennet 1/2 cup cool water Coarse salt BRINE SOLUTION 7 ounces canning salt or kosher salt 1/2 gallon cool water Warm milk to 86 degrees F. Stir in culture or buttermilk, add lipase enzyme to 1/4 cup cool water, dissolve enzyme and stir into milk. Set 1 hour to ripen. Mix rennet in 1/4 cup cool water and stir into ripened milk for one minute. Allow 40 minutes to coagulate. Cut curds into one-inch cubes and let rest for 10 minutes. Stir gently for 20 minutes, keeping the curds at 86 degrees F. Pour curds into cheesecloth-lined colander and hang the bag of curds to drain for six to eight hours. After draining, the cheese will be very firm. Slice in half, salt all the surfaces of the cheese with coarse salt and place sections of cheese into a dish. Keep the cheese in a covered dish during the salting process at room temperature for two days. Rub all the surfaces with more salt each day. Drain off any liquid that seeps out of the cheese. This cheese will become very strong smelling during the salting process. That is the lipase enzyme powder doing its job. After two days, the cheese should become tougher and can now be aged in a brine solution in the refrigerator. Age in brine for one to four weeks. Brine solution: 7 ounces of canning or kosher salt 1/2 gallon cool water Mix salt and water together. Not all of the salt will get dissolved. Place the cheese into a crock or dish with a lid. Cover the cheese with the brine solution. Cheese needs to be immersed in the brine. Note : Feta is traditionally a very salty cheese and is best eaten crumbled over a salad or used in small amounts in other dishes. Some of the saltiness can be removed by soaking in fresh milk overnight. Source : "Countrysidemag.com" Contributed to the FareShare Gazette by Fatima; 17 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Truffles Using Oreos Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Oreo cookies 1 package cream cheese 1 Ghirardelli white chocolate dipping bar Using a food processor, crush the Oreo cookies. After bringing cream cheese to room temperature to soften, mix in with the crushed Oreos. Mixture will be crumbly. Roll into small balls, makes about 48. Then dip each ball into the white chocolate and store in the freezer. Serve directly from the freezer or refrigerator. This is great to make ahead and store in the freezer. I love chocolate...but one is enough for me. Contributed to the FareShare Gazette by ; 21 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 17 Calories; 2g Fat (88.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 14mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat. * Exported from MasterCook * Turkey-Sausage Tortilla Stuffing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs cooked turkey breast, diced 1/2 lb pan sausage (used a spicy blend) 1/2 large sweet onion, diced 3 garlic cloves, minced 1 can Herdez salsa (13 oz) tomato juice, to keep it moist 2 flour tortillas, per person Toppings: Grated Monterey jack cheese yogurt or sour cream diced tomatoes and shredded lettuce extra raw onion, finely minced If I'd had them I'd have minced jalapenos also. Cook the sausage until brown, add the onion and garlic and cook until softened and translucent. Add the cooked turkey and can of salsa. On a flat griddle, heat the tortillas, folding in half and cooking until brown and slightly crunchy. (taco shape) To serve, this is one where the family can build their own dinner. Start with the meat mixture spooned in the taco shell, add yogurt and the salad ingredients, top with grated cheese. Serve with sliced avocado and a roasted corn side dish. (Just cut corn off the cob, cook in a small skillet with a little of the juice from the pan cooking the meats.) I had a lot of the meat mixture left and today stuffed pita pockets with it and rewarmed in the microwave. (Even better today after the sausage flavored the turkey meat all night.) - - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Martha; 13 December 2002. www.fareshare.net

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.