Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- November 2003 - Z's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Zosha's Rosy Applesauce
Zosha's Sunny Applesauce

Zosha's Wake the Dead Applesauce

Zucchini Hash Browns

Zucchini Hash with Yogurt Sauce (WW)

Zucchini Soup -- Diabetic

Zucchini Soup With Cinnamon, Cumin and Buttermilk

Zucchini-Spinach Soup

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
 
                       * Exported from MasterCook *

                         Zosha's Rosy Applesauce

Recipe By     : Deirdre Dee
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             pounds  apples -- peeled
                        cored and diced
  6             ounces  pineapple juice
                        or substitute water
  20            ounces  crushed pineapple -- undrained
  6        tablespoons  sugar
                        or 3 tablespoons fructose

Dump and thoroughly mix everything into a large (5 quart or larger)
crockpot. Cook on low for 9-10 hours.

When done, taste for sweetness. Add additional sugar or fructose while
still hot.

Mash with potato masher or if you want a smooth applesauce, puree in the
blender.

Pack and freeze or pack into sterilized canning jars and process in boiling
water bath for 15 minutes.

Description : "A very pretty rosy color - why it turns this color I have no
idea (maybe a chemist could tell me!)"

S(formatted for MasterCook): "by Deirdre Dee (zosha)"

NOTES : I find that 6 tablespoons sugar is too little, but 12 tablespoons
(3/4 cup) is too much. You will need to experiment on how much sugar is
needed.

Contributed to the FareShare Gazette by Deirdre; 22 November 2003.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 2944 Calories; 14g Fat (3.9% calories from 
fat); 10g Protein; 761g Carbohydrate; 105g Dietary Fiber; 0mg Cholesterol; 8mg 
Sodium.  Exchanges: 45 Fruit; 5 Other Carbohydrates.


                      * Exported from MasterCook *

                         Zosha's Sunny Applesauce

Recipe By     :Deirdre Dee
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             pounds  apples -- peeled,
                        cored and diced
  6             ounces  orange juice concentrate
  6             ounces  water
  6        tablespoons  sugar
                        or 3 tablespoons fructose

Put everything in large (5-quart or larger crockpot); stir so that
everything is thoroughly mixed and cook on low for 9-10 hours.

When done, taste. If you would like more sugar add while the applesauce is
still hot. Mash with potato masher or if you like, puree in blender.

Pack in sterilized pint jars and process in hot water bath for 15 minutes
OR pack in freezer bags and freeze.

Description : "The orange juice helps to keep the apple color but the taste
stays in the background"

S(formatted for MasterCook): "by Deirdre Dee (zosha)"

Yield : "6 pints"

NOTES : This is my "basic" applesauce, it has a pretty color and has won me
several blue ribbons. I recently started making this in the crockpot which
has simplified my life considerably (put in on before I go to work & put it
into the fridge when I get home and process when I have the time.

If you want a more intense orange flavor then use a 12 oz can of condensed
orange juice and no water. For other flavor varieties try different flavors
of frozen juices such as cranberry (but not white grape juice).

To give as a gift tie a perky bow around the lid. I generally make an
assortment of Sunny, Rosy & Wake-the-Dead applesauces to give.

A blend of the following apples: Empire, Criterion, Cortland, Pippin,
Jonamac, Cameo, Granny Smith.

Contributed to the FareShare Gazette by Deirdre; 22 November 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 


                      * Exported from MasterCook *

                     Zosha's Wake the Dead Applesauce

Recipe By     : Deirdre Dee
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             pounds  apples -- peeled
                        diced and cored
  50            pieces  Brachs cinnamon disks
     1/2           cup  lemon juice
  1                cup  water
                        sugar -- to taste (optional)
                        Cinnamon oil or flavoring -- to taste
                        (optional)
                        red hot sauce -- (such as Tabasco)
                        to taste -- optional

Peel, core and fine dice apples; put in crockpot with water, lemon juice
and candy (cinnamon disks). Cook on low for 8-9 hours

Mash with potato masher and taste. Add sugar (very sparingly as there is
sugar in the candy), cinnamon oil/flavoring and red hot sauce.

If you want a smoother applesauce process in a blender or food processor.

Put up in 1 cup or pint canning jars and process in boiling water bath for
15 minutes.

Description : "Very pretty, very pink. If you add the hot sauce it is
similar in taste to hot pepper jelly."

S(formatted for MasterCook): "by Deirdre Dee (zosha)"

NOTES : Nice in baskets with Rosy and Sunny applesauce as a gift (buy
baskets from the 2nd hand store for 50 cents to $1 in cost).

Contributed to the FareShare Gazette by Deirdre; 22 November 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 2248 Calories; 13g Fat (4.8% calories from 
fat); 8g Protein; 584g Carbohydrate; 102g Dietary Fiber; 0mg Cholesterol; 8mg 
Sodium.  Exchanges: 38 1/2 Fruit.


                       * Exported from MasterCook *

                           Zucchini Hash Browns

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  3                     garlic cloves -- finely chopped
  1                cup  chopped red onion
  1           teaspoon  thyme
  1         tablespoon  basil
  4             medium  zucchinis -- grated
                        Salt and pepper
     1/4           cup  chopped parsley
     1/2           cup  black olives -- chopped
     1/2           cup  whole wheat pastry flour
  3        tablespoons  grated Parmesan cheese
  4                     eggs -- separated
                        [or egg substitute]

In a large skillet, heat the olive oil and saute the garlic and onions
until the onions begin to look translucent. Add the herbs and cook for
another few minutes. Add the zucchini and lower the heat. Cook for another
5 minutes. Remove this from the heat, taste and add salt and pepper as you
like.

When you've gotten the flavor you like, add the parsley and olives. Taste
again to see what the parsley and olives have done to your flavoring and
adjust if necessary. Set aside.

In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini
mixture. Whisk the egg yolks and add them to the mixture. Then, beat the
egg whites until stiff and fold them into the mixture.

Heat a skillet and add some oil for cooking. When the oil begins to sizzle,
add the batter to the skillet (a la pancakes). From here, you can work the
fritters much like pancakes. Carefully flip them over when they begin to
brown. Don't allow them to burn. Between each fritter set, inspect the pan
to make sure there is enough oil so that you do not burn the next set.

Serve these with fresh tomatoes or salsa.

Source :   "Chet's Recipes  at  chetaday.com"

NOTES : If you're tired of hash brown potatoes, give this unusual
         recipe a try. Great for breakfast, lunch or dinner.

Contributed to the FareShare Gazette by Chupa; 5 November 2003.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 94 Calories; 7g Fat (68.4% calories from 
fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 184mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.


                      * Exported from MasterCook *

                   Zucchini Hash with Yogurt Sauce (WW)

Recipe By     : Weight Watchers New 365 Day Menu Cookbook
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  plain nonfat yogurt
     1/2           cup  minced fresh mint leaves
     1/4           cup  minced scallions
  2               cups  shredded zucchini
  5             ounces  all-purpose potato -- pared and shredded
  3             ounces  feta cheese -- crumbled
     1/2           cup  shredded carrot
     1/2           cup  grated onion
  3        tablespoons  all-purpose flour
  1                     egg white
     1/2      teaspoon  salt
     1/2      teaspoon  dried oregano leaves
  1         tablespoon  + 1 teaspoon olive oil

In small bowl, combine yogurt, 1/3 cup of the mint and the scallions;
refrigerate, covered, until chilled.

Meanwhile, in large bowl, combine zucchini, potato, cheese, carrot, onion,
flour, egg white, salt, oregano and remaining mint.

In large nonstick skillet, heat oil; spread evenly to coat bottom of
skillet. Add zucchini mixture, pressing with back of wooden spoon to form a
large pancake. Cook over medium-low heat 15 minutes, until bottom of
pancake is crusty; with spatula, turn pancake over. Cook 10 minutes longer,
until golden brown.

Divide zucchini pancake evenly among 4 plates; serve each portion with an
equal amount of yogurt mixture.
Makes 4 servings .

Serving (3/4 Cup Zucchini Mixture, 6 Tablespoons Yogurt Mixture)

Provides : 1/2 Milk, 1 Fat, 1 3/4 Vegetables, 1 Protein, 1/2 Bread, 5
Optional Calories.

Copyright :  "© Weight Watchers International, Inc"

Contributed to the FareShare Gazette by Chupa; 12 November 2003.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 182 Calories; 5g Fat (23.9% calories from 
fat); 11g Protein; 24g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 594mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 
1/2 Fat.


                      * Exported from MasterCook *

                        Zucchini Soup -- Diabetic

Recipe By     :"The Art of Cooking for the Diabetic"
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  small zucchini -- cleaned and
                        sliced thinly
  1         tablespoon  margarine
  2        tablespoons  onion -- chopped finely
  1                     garlic clove -- crushed
  2        tablespoons  water
     1/2      teaspoon  curry powder
     1/2      teaspoon  salt
     1/2           cup  skin milk
  1 3/4           cups  chicken broth

Set aside a few slices of zucchini for garnish. Heat margarine in a heavy,
deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and
simmer gently for 10 minutes; stir with a wooden spoon while cooking.
Remove from heat; add all remaining ingredients and mix well. Turn into
blender of food processor fitted with steel blade and blend for 30
seconds.

Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.

Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE

Cuisine : "Diabetic"

Contributed to the FareShare Gazette by Chupa; 5 November 2003.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 46 Calories; 3g Fat (68.9% calories from 
fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 634mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

            Zucchini Soup With Cinnamon, Cumin and Buttermilk

Recipe By     :Vegetarian Times, September 2002
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  vegetable stock
  1              pound  zucchini -- ends trimmed
                        and cut into chunks
  1         tablespoon  olive oil
  1                cup  chopped onion
     1/2      teaspoon  minced seeded Serrano chile -- or to taste
     1/2      teaspoon  fennel seed
     1/2      teaspoon  ground cinnamon
  1           teaspoon  ground cumin
  1 1/2           cups  buttermilk
                        Sea salt -- to taste
                        Freshly-ground black pepper -- to taste
                        Chopped fresh coriander -- or mint and
                        lime or lemon juice -- for garnish

Place broth in large saucepan and bring to a boil over medium heat. Add
zucchini; reduce heat to low and cook, covered, for 4 to 5 minutes or
until zucchini is barely tender and still bright green. Remove from heat
and cool.

Meanwhile, heat olive oil over medium heat in nonstick skillet. Add
onion, chile, fennel, cinnamon and cumin and cook, stirring often, until
onion is soft.

Place both mixtures into food processor and pulse until well chopped but
textured. Pour into bowl, stir in buttermilk and season to taste with
salt and pepper. Chill for at least 2 hours. Serve garnished with
sprinkling of fresh coriander and lime juice to taste.

Wine Suggestions:  The tart buttermilk, fresh herbs and spices would go
best with a crisp, clean, chilled white wine with similar flavors such as
a Sauvignon Blanc, Roussane or Marsanne. Italian whites, such as Pinot
Grigio and Spanish whites, such as Albarino, would also work.

Comments :  Bolster this simple soup's flavors by adding vegetables such as
sautéed mushrooms, sweet peas or corn.

Source :  "Mad's Recipe Emporium"
Contributed to the FareShare Gazette by Chupa; 4 November 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 202 Calories; 7g Fat (29.9% calories from 
fat); 9g Protein; 28g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 1118mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 
1 1/2 Fat.


                      * Exported from MasterCook *

                          Zucchini-Spinach Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     zucchini
                        cut into 1/4-inch thick circles
  1              bunch  spinach -- washed and dried
  1         tablespoon  oil
  2                     onions -- diced
  3                     potatoes -- cubed
  6               cups  vegetable broth
  1         tablespoon  kosher salt
     1/4      teaspoon  pepper

Heat oil in a 3-quart saucepan.

Add onions and cook for 6 to 8 minutes.
Add zucchini, potatoes and vegetable broth; bring to a boil, reduce heat,
and simmer for 35 minutes.

Add spinach, salt and pepper; cook 5 minutes more.

Place half of the soup in blender or food processor and puree. Repeat with
the other half.

Reheat if needed and serve.

Copyright: "© 1995 Cole Group, Inc."
Yield : "7 cups"

Contributed to the FareShare Gazette by Chupa; 12 November 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 260 Calories; 6g Fat (21.5% calories from 
fat); 9g Protein; 44g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 2578mg 
Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

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.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!