Recipes Included On This Page Sauerbraten Meatballs Sesame Crunch (lactose-free) Spanish Peanut Cookies Susan Fehrenbach's Basket Cheese Susan Fehrenbach's Soft Goat Cheese Sweet Potato Biscuits - GF Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sauerbraten Meatballs Recipe By : Serving Size : 48 Preparation Time :0:50 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- This is a "Two-in-One Meal" Part 1 [See Quick Italian Meatball Subs] Meatballs: 1 egg 1/2 cup milk 1 1/2 pounds extra-lean ground beef -- OR fresh lean ground turkey 1/4 cup plain bread crumbs 1/3 cup onion -- finely chopped 1 teaspoon salt 1/4 teaspoon dry mustard Noodles: 8 ounces uncooked egg noodles Sauce: 2/3 cup gingersnap cookies -- crushed [about 10] 1/4 cup raisins 1 1/2 cups beef broth 1/2 cup dry red wine 3 tablespoons red wine vinegar 1/8 teaspoon cloves 1 bay leaf Heat oven to 450 degrees F. Line 15x10x1-inch baking pan with foil. In large bowl, combine egg and milk; blend well. Stir in all remaining meatball ingredients; mix well. Shape into 48 (1-inch) meatballs. Place in lined pan. Bake at 450 degrees F. for 12 to 15 minutes or until lightly browned and no longer pink in center. Meanwhile, cook noodles to desired doneness as directed on package. In medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Cook, stirring occasionally, until thickened. Add 24 of the meatballs. Place 24 of the meatballs in container with tight-fitting lid; refrigerate for Quick Italian Meatball Subs recipe. Makes 4 servings (plus 24 meatballs reserved for Quick Italian Meatball Subs). Source : "Pillsbury Classic Cookbook #199, Easy Weeknight Meals, 9-97, p. 65" S(mastercook formatting by): "Art Guyer" augmented by bobbi744@comcast.net Serving Ideas : Green beans add color and a pleasing flavor accompaniment to the spicy sauce and noodles. Serve with dark pumpernickel bread. NOTES : Recipe Facts: For traditional sauerbraten, beef roast, marinates for 2-3 days in a sweet-sour liquid, producing a very tender roast in a delicious sauce. Our version captures the characteristic sweet and spicy flavors with lean ground beef and a flavorful gravy seasoned with vinegar and wine, plus a surprising secret ingredient -- crushed gingersnap cookies. Storage Tip: Store reserved meal ingredients in the refrigerator for up to three days. See Quick Italian Meatball Subs for second meal option for this recipe. Bobbie's Note: I made these two recipes and served 1/2 of the Italian Meatball Subs the first day. I froze the meatballs for the other half of the Subs in the sauce and the rest of the meatballs in two small freezer bags. When serving the Sauerbraten Meatballs, I made the sauce and froze half of it to serve with the rest of the meatballs at a later date. Both recipes were delicious. Contributed to the FareShare Gazette by Bobbie; 16 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; 1g Fat (20.8% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 110mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sesame Crunch (lactose-free) Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 30 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn flakes -- (500 mL) 1 cup quick-cooking oats -- (250 mL) 1/2 cup chopped almonds -- (125 mL) 1/2 cup sesame seeds -- (125 mL) 1/2 cup liquid honey -- (125 mL) 1/2 cup packed brown sugar -- (125 mL) Preheat oven to 350 F (180C). Grease an 8-inch (2 L) square baking dish or spray with nonstick baking spray. Toast the almonds and the sesame seeds on an ungreased baking pan for 12 to 15 minutes or until gold brown and fragrant. Watch carefully. Put the corn flakes in a mixing bowl; crush with the hands or the base of a small bowl until you have coarse crumbs. Stir in the oats, almonds, sesame seeds, honey and sugar until well combined. Pack firmly into the prepared baking dish. Bake for 25 minutes or until golden brown. While still warm, cut into squares with a sharp knife. Set aside to cool completely before removing from the pan. Makes about 30 squares. 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; 14 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 3g Fat (38.6% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spanish Peanut Cookies Recipe By :Women of Uniform Cook Book; 1976 Serving Size : 72 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine -- (250 mL) 1 cup brown sugar -- (250 mL) 1 cup white sugar -- (250 mL) 2 eggs -- beaten 2 teaspoons vanilla -- (10 mL) 2 cups sifted flour -- (500 mL) 2 teaspoons baking powder -- (10 mL) 1/2 teaspoon baking soda -- (2 mL) 2 cups Spanish peanuts -- (500 mL) 1 cup oatmeal -- (250 mL) 2 cups uncrushed corn flakes -- (500 mL) Preheat oven to 350F (180C). Grease a cookie sheet. Cream the sugars and the shortening. Add the eggs and beat well. Add the vanilla and beat thoroughly. Combine the dry ingredients and gradually add to the first mixture. Beat well. Drop by teaspoonfuls on the prepared cookie sheet. Bake at 350F (180C) for 15 minutes or less. Makes about 6 dozen cookies. From the Women of Uniform Cook Book; compiled 1971; 1976 edition. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 6 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 5g Fat (58.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Susan Fehrenbach's Basket Cheese Recipe By : Serving Size : 1 Preparation Time :0:20 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts goat milk -- heated gently to body temperature 1/4 rennet tablet or 2 junket tablets 1 quart boiling water When milk is at body temperature (98.9 F. on a thermometer), add rennet or junket and stir until dissolved. Let stand for 10 to 15 minutes. When cheese starts to thicken, add boiling water and stir. Add a bit of salt if desired. With a slotted spoon, spoon cheese into a basket lined with a clean flour- sack dishcloth or tightly woven cheesecloth and press down. When all the curd is pressed down, turn basket over and pop cheese out. It will have the pattern of the basket on top. Makes 1 cheese, about 8 ounces. Source : Augusta Chronicle, Jan. 6, 1999 Contributed to the FareShare Gazette by Chupa in response to a request; 4 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2015 Calories; 121g Fat (53.8% calories from fat); 104g Protein; 130g Carbohydrate; 0g Dietary Fiber; 334mg Cholesterol; 1487mg Sodium. Exchanges: 11 1/2 Non-Fat Milk; 23 1/2 Fat. * Exported from MasterCook * Susan Fehrenbach's Soft Goat Cheese Recipe By : Serving Size : 1 Preparation Time :0:20 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 quarts whole goat milk -- preferably still warm 1/2 cup buttermilk -- with live bacteria 1/4 rennet tablet [they are scored in quarters] 2 tablespoons cold water -- plus 3/4 teaspoon cold water 2 teaspoons salt 4 large fresh basil leaves -- optional 2 garlic cloves -- smashed and peeled -- optional After a morning milking, filter 5 quarts of milk while still warm. Stir in buttermilk. Dissolve rennet in water (you can eyeball 1/2 of 1/3 cup of water). Add 2 1/2 teaspoons of rennet mixture to milk and buttermilk mixture and stir once. (This is correct; discard the remainder of the rennet mixture.) Set aside for 24 hours. Put curds of cheese into a piece of tightly woven cheesecloth, tie and suspend over a bowl or pot. Let hang for 6 hours. Transfer cheese to the bowl of an electric mixer and beat in salt. If using basil and garlic, mash with the salt before adding it to the mixture. Form cheese into 4 or 5 logs, about 4 inches long and 2 inches in diameter, and wrap each airtight in plastic. The cheese keeps for about 10 days, well-wrapped, in the refrigerator, and it freezes well. Makes about 1 pound. Note : To make basket cheese and Susan Fehrenbach's soft cheese, you will need rennet, also known as Junket. Junket may be found in some grocery stores (be on the lookout when traveling) and is available by mail from the Vermont Country Store catalog. (For a catalog, write to P.O. Box 3000, Manchester, VT 05255-3000. Or call (802) 362-2400.) Rennet that contains animal material (usually stomach lining of calves or lambs) works, but vegetable rennet does not. Source : Augusta Chronicle, Jan. 6, 1999 Contributed to the FareShare Gazette by Chupa in response to a request; 4 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3417 Calories; 203g Fat (53.1% calories from fat); 178g Protein; 225g Carbohydrate; trace Dietary Fiber; 560mg Cholesterol; 6824mg Sodium. Exchanges: 1/2 Vegetable; 20 Non-Fat Milk; 39 Fat. * Exported from MasterCook * Sweet Potato Biscuits - GF Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Buttermilk Biscuit Mix -- (see recipe) 1 sweet potato 1 egg water Preheat oven to 400F (205C). To 1 1/4 cups Buttermilk Biscuit Mix add 1 sweet potato, baked, peeled and mashed. Use 1 egg and add enough water to make a stiff dough. Roll or pat out the dough and place on a cookie sheet. Bake for 12 to 15 minutes. Makes 8 to 10 biscuits. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman;1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; trace Fat (21.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat.

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.