Recipes Included On This Page Chocolate Chip Scones Chocolate Chip Scones (Country Cooking) Citrus Herbed Olives Country Buttermilk Bread Crema (LF) Crusty Croatian Bread Curried Grains and Apple Supper Salad Curried Potato Stuffed Breads (Indian) - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chocolate Chip Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup powdered sugar 1 tablespoon baking powder 6 tablespoons cold butter or margarine -- cut into pieces 1 large egg 1/2 cup milk -- (about) 1/2 cup semisweet chocolate chips 1 teaspoon granulated sugar 1. In large bowl, mix flour, powdered sugar and baking powder. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs (or rub butter into flour mixture with your fingers). 2. Into a glass measuring cup, break egg and add enough milk to make 2/3 cup; beat until blended. With a fork, stir milk mixture and chocolate chips into flour mixture until evenly moistened. 3. Shape into ball and knead on lightly floured board until dough holds together. 4. Place dough on greased baking sheet and pat into a 6 X 9-inch rectangle. Sprinkle evenly with granulated sugar. Cut rectangle into 6 squares; then cut each square in half diagonally. Separate wedges, spacing them at least 1 inch apart. 5. Bake in a 450F oven until golden brown, 12-15 minutes. Transfer to a wire rack. Serve warm or at room temperature. 12 Scones In tearooms across Great Britain, scones are traditionally served plain with clotted cream. In the past, the idea of chocolate chip- studded biscuits would probably have horrified even the most liberal- minded teatime lover. These days, however, scones come in many different varieties, chocolate chip being among the favorites. Contributed to the FareShare Gazette by Linda; 16 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 3g Fat (19.9% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 133mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Chip Scones (Country Cooking) Recipe By :Country Cooking, Summer 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour -- see note 3 tablespoons sugar 1/2 cup vegetable shortening 1/2 cup milk 1 large egg 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips Recipe by: Country Cooking, Summer 1994 Preheat oven to 425 degrees F.; grease a baking sheet. In a large bowl, combine flour and sugar. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. In a small bowl, beat together milk, egg, and vanilla extract. Add to dry ingredients along with the chocolate chips; mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. With a lightly floured rolling pin, roll dough into a 7-inch round; cut into 4 wedges. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Bake for 15 to 18 minutes, or until golden brown. Serve warm. Yield : 4 servings Posted to MM-Recipes Digest V4 #9 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997 Contributed to the FareShare Gazette by Rod; 15 January 2003. www.fareshare.net ---> Hallie's comment: The note about the self-raising flour seems to have been lost. According to my sources you can substitute all-purpose flour and baking powder as follows: 1 cup (150 grams) of plain flour plus 2 level teaspoons (10 mL) baking powder. Sift together several times before using. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 627 Calories; 35g Fat (49.2% calories from fat); 9g Protein; 71g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 825mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Citrus Herbed Olives Recipe By :"Deli Food to make at home", Murdoch Books Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange -- juice and julienned zest 1 lemon -- juice and julienned zest 1 tablespoon fresh thyme leaves 2 tablespoons fresh oregano leaves 1 garlic clove -- crushed 1 tablespoon extra virgin olive oil 2 cups Kalamata olives Combine the julienned zest and juice of 1 orange and l lemon in a wide-neck, 750 ml (24 fl oz) sterilized jar. Add 1 tablespoon fresh thyme leaves, 2 tablespoons fresh oregano leaves, 1 crushed clove garlic and 1 tablespoon extra virgin olive oil. Seal and shake. Add 2 cups (370 g/ 12 oz) rinsed Kalamata olives and turn the jar to coat the olives, then add more oil to fully cover the olives. Marinate for 1-2 weeks in the refrigerator. Store in the refrigerator. Serve at room temperature. Marinated olives are delicious on their own or as part of an antipasto platter, and will generally keep refrigerated for up to 6 months. To successfully store the olives, it is important to sterilize the storage jar first by rinsing with boiling water and placing the jar in a warm oven until it is completely dry. Contributed to the FareShare Gazette by Natalia; 1 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Buttermilk Bread Recipe By :Great American Recipes "From Your Home Bakery" Card Serving Size : 32 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (1/4 ounce) 1/4 cup warm water -- (105F-115F) 2 tablespoons granulated sugar 1 1/2 teaspoons salt 1/3 cup butter or margarine -- softened 2 cups buttermilk -- heated to 105F-115F 5 1/2 cups bread flour -- (5 1/2 to 6 cups) or unbleached all-purpose flour TIPS : To make braided loaves, divide each 1/2 dough into 3 parts. Roll between hands and oiled work surface to make strands about 24 inches long. Braid. Place on lightly greased baking sheet. Let rise. Bake as directed. Brush tops of braids with butter while still warm. 1. In large bowl, dissolve yeast in warm water. Add sugar. Stir. Let stand 5 minutes until foamy. 2. Stir in salt, butter and buttermilk. 3. Add 1/2 the flour. Beat until smooth. Gradually add remaining flour, stirring, until a stiff dough forms. 4. Cover; let rest 15 minutes. 5. Sprinkle board with flour. Turn dough out onto floured board. Knead 10 minutes until smooth and satiny. Grease bowl. Add dough to bowl. Turn over to grease top. 6. Cover; let rise in warm, draft-free, place until doubled, about 1 hour. 7. Turn dough out onto an oiled work surface. Divide into 2 parts. 8. Grease two 9- X 5- X 3-inch loaf pans. Shape dough into loaves. Place into pans, smooth side up. Cover; let rise in warm, draft-free, place until almost doubled, about 1 hour. 9. Bake 25-30 minutes at 375F or until skewer inserted in center comes out clean. Turn out of pans. Cool on racks. From Great American Recipes "From Your Home Bakery" Card 59 Group 15 "Buttermilk gives this bread a slightly sourdough flavor. The texture of the bread is outstanding." Two 9- X 5- X 3-inch loaves Prep Time: 20 minutes. Rising Time: 2 hours. Baking Time: 25-30 minutes Contributed to the FareShare Gazette by Linda; 18 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 2g Fat (20.0% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crema (LF) Recipe By :Anne Lindsay Greer Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat or light sour cream 1 cup plain low-fat yogurt 1/4 cup skim milk 1 pinch salt and pepper Using a whisk, whip the sour cream, yogurt, and skim milk until smooth. Season with salt and pepper. Cuisine : "Mexican" Source : "The Ultimate Low Fat Mexican Cookbook" by Anne "Gulf Publishing Co., Houston TX" Copyright : "1995" Yield : "2 cups" Contributed to the FareShare Gazette by Fatima; 4 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty Croatian Bread Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 5 1/2 cups all-purpose flour 2 ounces compressed yeast -- (1 cake) 1 3/4 cups lukewarm water -- (95 to- 110 degrees) 1 1/2 teaspoons salt 1. Cut butter into 5 cups of the flour with pastry blender in large bowl until mixture resembles coarse crumbs. Dissolve yeast in water; stir in salt. Stir yeast mixture into flour mixture. Knead in enough of the remaining flour on lightly floured surface until dough is smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, about 30 minutes. 2. Punch down dough; divide in half. Shape each half into 12 x 4 inch rectangle. Place loaves together lengthwise, sides touching, on greased baking sheet. Let rise covered until doubled, about 1 hour. 3. Heat oven to 400 degrees F. Brush loaves with a little water. Bake 20 minutes; reduce heat to 350 degrees F.; bake until golden, about 10 minutes. Cool on wire racks. Cut loaves apart. Makes 2 loaves. TIP : Three packages active dry yeast can be substituted for the compressed yeast. Source : Cooking.com Cuisine : "Eastern European" Contributed to the FareShare Gazette by Fatima; 6 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 2g Fat (16.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Curried Grains and Apple Supper Salad Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup non-fat yogurt -- soy yogurt or other substitute 1/3 cup fresh squeezed lemon juice 2 large garlic cloves -- minced 2 tablespoons olive oil [could probably be reduced or eliminated] 1 tablespoon curry powder 1/2 teaspoon salt 1 teaspoon cumin 1 teaspoon ginger 1/2 teaspoon chili powder -- (mild) 1 tablespoon Dijon mustard 1 cup cooked wheatberries -- (directions follow) 1 cup cooked brown rice 1 cup garbanzo beans -- rinsed and drained 1 cup fresh green beans -- steamed until crisp-tender 1 cucumber -- peeled, seeded and chopped 4 green onions -- chopped (4 to 5) 1 red pepper -- seeded and sliced Mix yogurt, mustard, lemon juice, garlic, oil and spices together well; set aside. Combine rice, wheatberries, garbanzo beans, onion, green beans, cucumber, pepper, apple and cilantro in another bowl; mix with dressing. The creator of this salad says that it's best to mix it together and let it sit in the refrigerator at least overnight, to let the flavors mix and meld. to cook wheatberries: they should be soaked for at least half an hour before cooking them. To cook, cover them with water in a saucepan, bring to a boil, lower the heat and simmer gently for 30 minutes. If you don't care for wheatberries, you can substitute fresh corn off the cob instead. From : Janet Frick via Veggies Unite! Contributed to the FareShare Gazette by Fatima; 12 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 3g Fat (28.5% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Potato Stuffed Breads (Indian) - Vegan Recipe By :Vegetarian Times, 01-MAR-02 p. 39 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose potatoes peeled and coarsely chopped 1 cup finely diced carrot Salt to taste 1 tablespoon vegetable oil -- plus extra for cooking breads 1 cup finely chopped onion 2 teaspoon curry powder 4 8 inch flour tortillas 1. Place potatoes and carrot in large saucepan with enough water to cover by 1 inch and add 1/2 teaspoon salt. Boil until potatoes are soft, about 8 minutes. Drain, reserving cooking liquid and transfer vegetables to medium mixing bowl. 2. Heat oil in large skillet. Add onion and sauté over moderate heat, stirring often, until translucent, 6 to 7 minutes. Stir in curry powder, and cook, stirring, 15 seconds. Add 1/2 cup reserved cooking liquid to pan. Cook briefly over high heat to reduce liquid by about half, 30 seconds. Add onion with liquid to potatoes and mash well, adding additional salt if desired. 3. Working with one tortilla at a time, spread some mashed potato mixture thickly over half the tortilla. Fold tortilla over potato mixture to close. Heat 1 teaspoon oil in large skillet. Add bread and fry over medium heat, until browned, 45 to 60 seconds. Flip bread and cook until browned. Transfer to chopping board, and slice in half. Repeat for remaining breads. Serve immediately or place in warm oven until ready to serve. NOTES : You've probably eaten something like this in Indian restaurants—flatbread stuffed with curried vegetables. I've made these from scratch, with homemade dough, but I think they're just as good, and certainly much easier, made with store-bought flour tortillas. The potato mixture doesn't take long to prepare, less than 30 minutes. Serve alongside curries or as an appetizer with a savory yogurt dipping sauce, such as raita. Contributed to the FareShare Gazette by Fatima; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 372 Calories; 9g Fat (21.3% calories from fat); 9g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 353mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

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