Recipes Included On This Page Fisherman's Pie Fluffy Orange Bread Frank and Potato Bake Fresh Strawberry Rhubarb Muffins Fried Wontons With Orange Dipping Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fisherman's Pie Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Potato Shell** 6 medium potatoes -- peeled [about 2 1/4 pounds/1 kg] 1 cup lactose-reduced milk -- (250 mL) or soy milk 1/2 teaspoon salt -- (2 mL) 1 pinch nutmeg 1 pinch black pepper **Fish Filling** 1 1/2 cups water -- (375 mL) 1/2 cup dry white wine -- (125 mL) 1 bay leaf 1 carrot -- coarsely chopped 1 stalk celery -- coarsely chopped 1 onion 4 whole cloves 1 pound haddock -- (500 g) or sole -- fresh or frozen 1 tablespoon vegetable oil -- (15 mL) 1 cup sliced mushrooms -- (250 mL) 1 cup sliced leeks -- (250 mL) 2 tablespoons all-purpose flour -- (25 mL) Spray a 10-inch (1.5 L) pie plate with nonstick baking spray. **Potato Shell** Put the potatoes into a saucepan, cover with cold water and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Drain and mash with a fork or potato masher. Beat in milk, salt, nutmeg and pepper until fluffy. Spread over the bottom and sides of the prepared pie plate, making decorative swirls. **Fish Filling** While the potatoes are cooking, bring the water, wine, bay leaf, carrot, celery and onion stuck with cloves to a boil. Simmer about 15 minutes. Arrange the fish in the saucepan, cutting into large chunks if necessary to fit the pan; return to a boil. Reduce heat and simmer until the fish flakes easily when tested with a fork, 5 to 10 minutes depending on whether the fish was fresh or frozen. Drain and reserve the stock and the fish. Discard the vegetables and the bay leaf. Preheat oven to 425F (220C). In a saucepan, heat oil over medium heat. Cook the mushrooms and leeks until tender, about 5 minutes. Sprinkle with flour; stir until smooth. Remove from heat. Gradually whisk in the reserved fish stock; return to the heat. Cook, stirring, until thickened, about 2 minutes. Stir in the reserved fish. Taste and adjust seasonings. Spoon the fish mixture into the potato shell. Bake for 20 to 25 minutes or until golden brown around the edges. Cut into wedges to serve. Makes 4 servings. To make Coquilles St. Jacques: Substitute fresh sea scallops for fish. Reduce the cooking time to 3 minutes, instead of 5 to 10, or just until the scallops are opaque. Per serving: 433.5 calories; 26.9g protein; 63.5g carbohydrate; 6.4g fat; 137.6mg calcium; 7.1g dietary fiber. Percent of calories from: carbohydrate - 58%; protein - 25%; fat -13%. 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; 17 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 5g Fat (13.2% calories from fat); 27g Protein; 42g Carbohydrate; 4g Dietary Fiber; 65mg Cholesterol; 375mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Fluffy Orange Bread Recipe By :Over 300 Delicious Ways to use Your Bundt Pans; 1973 Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 2 tablespoons warm water -- (30 mL) 1 cup warm orange juice -- (250 mL) 1 egg 1/4 cup butter or margarine -- (50 mL), melted 1/4 cup sugar -- (50 mL) 1 teaspoon salt -- (5 mL) 1/4 cup honey -- (50 mL) 2 tablespoons grated orange peel -- (30 mL) 5 cups sifted flour -- (1 L) 1 teaspoon vanilla -- (5 mL) Dissolve yeast in warm water. Blend orange juice, egg, margarine, sugar, salt, honey and orange peel. Add yeast mixture. Add flour, 1 cup (250 mL) at a time, beating well after each addition. Add vanilla. Knead dough until smooth and elastic. Place dough in greased bowl, turn to grease top. Let rise in a warm place until doubled. Grease a 12-cup (approx. 3 L) Bundt pan. Let rise until doubled. Preheat oven to 350F (180C). Bake bread for 45 to 50 minutes or until bread tests done. Turn out immediate onto a wire rack to cool. From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy Dalquist; Northland Aluminum Products, Inc.; 1973. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3082 Calories; 57g Fat (16.6% calories from fat); 71g Protein; 569g Carbohydrate; 20g Dietary Fiber; 311mg Cholesterol; 2679mg Sodium. Exchanges: 29 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 9 1/2 Fat; 8 Other Carbohydrates. * Exported from MasterCook * Frank and Potato Bake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup finely chopped onion 1 tablespoon margarine or butter 1 tablespoon all-purpose flour 1/2 teaspoon salt 2/3 cup milk 3/4 cup shredded cheese 1 tablespoon parsley 3 teaspoons mustard 8 ounces frankfurters -- sliced 4 medium potatoes -- cooked peeled and sliced In small saucepan cook onion in margarine or butter till tender but not brown. Blend in flour and salt. Add milk all at once; cook and stir over medium heat till thickened and bubbly. Add shredded cheese, stirring to melt. Stir in parsley and mustard. Fold in sliced frankfurters and potatoes; turn into a 1-quart casserole. Cover and bake in 350-degree-F. oven 35 minutes or till heated through. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Dancer^; 1 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 12g Fat (51.4% calories from fat); 7g Protein; 19g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 651mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fresh Strawberry Rhubarb Muffins Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup oil 1 egg 1/2 cup rhubarb -- sliced 1/2 cup strawberries -- sliced ***TOPPING*** 6 small strawberries -- cut in half Sugar Heat oven to 400F. Line 12 muffin cups with paper baking cups or grease bottoms only. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, baking powder and salt. In small bowl, combine milk, oil and egg. Mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Stir in rhubarb and strawberries. Fill paper-lined muffin cups 3/4 full. Top each with strawberry half; sprinkle with sugar. Bake at 400F. for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from muffin cups. Makes 12 servings. Contributed to the FareShare Gazette by Dancer^; 16 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 7g Fat (35.4% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Fried Wontons With Orange Dipping Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce cooked ground pork 1 ounce cooked shrimp 1/4 cup finely chopped scallions 1/4 cup finely shredded Chinese cabbage 2 teaspoons reduced-sodium soy sauce 1/2 teaspoon cornstarch 1/4 teaspoon ground ginger 20 wonton wrappers -- (3 x 3-inch squares) 1 tablespoon peanut oil 2 teaspoons reduced-calorie margarine 2 tablespoons Teriyaki sauce DIPPING SAUCE: 4 teaspoons reduced-calorie orange marmalade 2 teaspoons Hoisin sauce 2 teaspoons rice vinegar WONTONS In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle-fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. In 12-inch nonstick skillet or a wok, combine oil and margarine and heat, over high heat, until margarine is bubbly and hot; add wontons and cook, turning frequently, until browned on all sides. Add teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted spoon to remove wontons to serving plate, reserving pan drippings. Set wontons aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping sauce and stir to combine with pan drippings. Pour sauce into small bowl and serve with wontons. Makes 4 servings of 5 wontons each. Contributed to the FareShare Gazette by Dancer^; 7 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 6g Fat (64.1% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 532mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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