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FareShare Gazette Recipes -- December 2003 - S's (Page 2)

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Strawberry-Banana Bread
Stuffed Pepper Casserole #1

Stuffed Pepper Casserole #2

Stuffed Pepper Casserole #3

Stuffed Pepper Casserole #4

Stuffed Peppers

Sun Dried Tomato and Cheese Bread

Sun-Dried Tomatoes

Sweet and Sour Shrimp with a Fruit Sauce

Syrian Bulgar Rolls with Raisins & Onions - Baked & Unleavened

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FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                         Strawberry-Banana Bread

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- softened
  2               cups  granulated sugar
  2               cups  ripe bananas -- mashed
                        [about 6 medium-size]
  4                     eggs
  1           teaspoon  salt
  2          teaspoons  baking soda
  3               cups  flour
  1 1/2         pounds  frozen sliced strawberries -- thawed

Grease two 9- by 5-inch loaf pans. Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar. Incorporate the bananas
and scrape the sides of the bowl with the spatula. Add the eggs one at a
time, mixing thoroughly after each one. Set aside.

In another bowl, mix together the salt, baking soda and flour. Add the
flour mixture to the butter mixture and stir until fully incorporated. Add
the strawberries.

Pour into prepared pans and bake for 60 to 75 minutes or until a toothpick
inserted in the center comes out clean.

Cool completely on a rack before inverting onto a plate.

Makes 2 loaves.

Contributed to the FareShare Gazette by Dancer^; 21 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 2401 Calories; 103g Fat (38.1% calories from 
fat); 31g Protein; 344g Carbohydrate; 5g Dietary Fiber; 622mg Cholesterol; 3378mg Sodium.  
Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 19 1/2 Fat; 13 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Stuffed Pepper Casserole #1

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
     1/2           cup  onion -- finely chopped
  16            ounces  stewed tomatoes -- cut up (1 can)
  1              large  green pepper -- chopped
     1/2           cup  uncooked long grained rice
     1/2           cup  water
  2          teaspoons  Worcestershire sauce
     1/4      teaspoon  pepper
  1                cup  cheddar cheese

Pre-heat oven to 350 degrees F.

Brown ground beef; drain.  Transfer beef to a greased 2-quart casserole.

Add next eight ingredients.

Cover with foil and bake at 350 degrees F. For one hour or until rice is
tender.

Uncover and sprinkle with cheese.

Return casserole to oven until cheese melts;about five minutes.

Contributed to the FareShare Gazette by Helen; 19 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 344 Calories; 27g Fat (69.2% calories from 
fat); 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 206mg Sodium.  
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                       Stuffed Pepper Casserole #2

Recipe By     :McCall's Great American Recipe Card Collection 1973
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  green peppers -- (about 2 1/2 pounds)
  2        tablespoons  margarine -- melted
     1/2           cup  chopped onion
     1/2           cup  chopped celery
  1              pound  canned tomatoes, undrained -- (1 can)
  8             ounces  tomato sauce -- (1 can)
  1                     garlic clove -- crushed
  1           teaspoon  dried basil leaves
  1           teaspoon  dried oregano leaves
  2 1/2      teaspoons  salt
     1/2      teaspoon  pepper
  1              large  egg
  1           teaspoon  Worcestershire sauce
  1 1/2         pounds  ground chuck
  1 1/2           cups  cooked white rice

1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of
tops; set aside. Wash peppers.

2. Place peppers in large kettle with 2 quarts salted water. Bring to
boiling; cover, reduce heat; simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in med skillet, saute chopped green pepper, onion,
celery 3-5 minutes until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons
salt and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350F.

6. Meanwhile, in large mixing bowl, combine egg, remaining salt and
pepper and Worcestershire. With spoon, beat to blend.

7. Add chuck, rice and 1 cup tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour
remaining tomato mixture over peppers.

9. Bake, uncovered, 1 hour.

From McCall's Great American Recipe Card Collection 1973.

Contributed to the FareShare Gazette by Linda; 18 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 456 Calories; 28g Fat (56.4% calories from 
fat); 24g Protein; 25g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 1270mg 
Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 Vegetable; 4 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                       Stuffed Pepper Casserole #3

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             medium  green bell peppers
  2        tablespoons  butter or margarine
     1/2           cup  chopped onions
     1/2           cup  chopped celery
  2 1/2      teaspoons  salt
     1/2      teaspoon  pepper
  1 1/2         pounds  hamburger
  19            ounces  canned tomatoes -- (1 can)
  8             ounces  tomato sauce -- (1 can)
  1                     garlic clove -- crushed
  1           teaspoon  parsley flakes
  1                     egg
  1           teaspoon  Worcestershire sauce
  1 1/2           cups  cooked rice

Cut off top of peppers; remove ribs and seeds. Chop edible portions of
tops; set aside. Wash peppers and place in large kettle with 2 quarts
salted water; cover and bring to boil. Reduce heat and simmer for 5
minutes. Drain peppers.

In skillet, saute chopped pepper, onion and celery until tender (3 to 5
minutes). Add tomatoes, sauce, garlic, parsley, oregano, 1 1/2 teaspoons
salt and 1/4 teaspoon pepper. Simmer, uncovered 10 minutes.

Preheat oven to 350 degrees F.

In large bowl, combine egg, remaining salt, pepper and Worcestershire
sauce. Beat to blend. Add hamburger, rice and 1 cup tomato mixture; mix
well. Stuff peppers with meat mixture. Place in 3-quart casserole; pour
remaining tomato mixture over peppers. Bake, uncovered, for 1 hour.

Grate cheese and spread over tops of peppers last 20 minutes of baking.

Recipe Goldmine

Contributed to the FareShare Gazette by Chupa; 18 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 520 Calories; 20g Fat (33.8% calories from 
fat); 20g Protein; 68g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol; 1807mg 
Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 3 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Stuffed Pepper Casserole #4

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  green peppers
     1/4      teaspoon  pepper
  1 1/2         pounds  ground beef
  1 1/2           cups  rice
  2        tablespoons  onions
  1                cup  whole kernel corn
     1/2      teaspoon  salt
  8             ounces  tomato sauce

Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes.

Brown ground beef and onions.

Add seasonings, rice, corn and tomato sauce. Heat until bubbly.

Spoon filling into peppers; place in casserole dish.

Place extra filling, if any, around peppers.

Bake at 350 degrees F. for 20-25 minutes.

Mrs. Robert F. Lewis

Contributed to the FareShare Gazette by Chupa; 18 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 832 Calories; 46g Fat (50.2% calories from 
fat); 35g Protein; 68g Carbohydrate; 4g Dietary Fiber; 145mg Cholesterol; 731mg Sodium.  
Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 7 Fat.


 
                      * Exported from MasterCook *

                             Stuffed Peppers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  green bell peppers
  1              pound  lean ground beef -- (1 to 1 1/2 pounds)
  2        tablespoons  chopped onions
     1/2      teaspoon  seasoned salt -- or regular salt
     1/4      teaspoon  pepper
  1       12 ounces whole  kernel corn, drained -- (1 can)
  1 1/2           cups  cooked rice
  8             ounces  tomato sauce -- (1 can)

Cut tops off peppers; remove seeds and membranes.

Cook peppers in simmering water to cover for 10 to 15 minutes.

Brown ground beef and onions; pour off excess grease.

Add seasonings, rice, corn and tomato sauce. Heat until hot and bubbly.

Spoon filling into peppers; place in casserole dish.

Place extra filling, if any, around stuffed peppers.

Bake stuffed peppers at 350F. for 20 minutes.

Southernfood.about.com

Contributed to the FareShare Gazette by Chupa; 18 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 441 Calories; 24g Fat (49.3% calories from 
fat); 24g Protein; 32g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 596mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 3 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                    Sun Dried Tomato and Cheese Bread

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg -- and
                        water to make 1 cup liquid
  2               cups  bread flour -- (generous)
                        [in Canada you can use all-purpose flour]
  1         tablespoon  sugar
  1           teaspoon  salt
  2        tablespoons  oil
  2          teaspoons  yeast
     1/3           cup  fine-cut sun dried tomatoes
     1/3           cup  strong flavored grated cheese
                        and some Parmesan if you like

Put all ingredients except the tomatoes and cheese in the bread machine and
use the white setting.

Add last ingredients at the final beep of the mixing cycle.

Makes 1 1-pound loaf.

Contributed to the FareShare Gazette by Dancer^; 24 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 1368 Calories; 37g Fat (24.3% calories from 
fat); 41g Protein; 215g Carbohydrate; 3g Dietary Fiber; 187mg Cholesterol; 2197mg 
Sodium.  Exchanges: 13 1/2 Grain(Starch); 1 Lean Meat; 6 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                            Sun-Dried Tomatoes

Recipe By     :Gerry in Sanddunes
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ripe tomatoes
                        Olive oil
  2                     garlic cloves -- minced fine
  2        tablespoons  fresh basil -- chopped fine
  2        tablespoons  fresh oregano -- chopped fine
                        Salt and pepper -- to taste

1. Core the stem area out from each tomato.

2. Cut each tomato in half crosswise.

3. Take each tomato half in hand - with the cut-side out - and give it a
quick, gentle squeeze to force out the seeds.

4. Use a finger to sweep remaining seeds out.

5. Place each tomato, cut-side up, on a cookie sheet.

6. Spray or drizzle olive oil across the top of each tomato half.

7. Sprinkle garlic, basil, oregano across the tomatoes.

8. Season with salt and pepper to taste.

9. Bake in a 200 degree F. oven for 4-6 hours or until the tomatoes
are"dry" to the touch.

10. When they are cool, cut each tomato half in quarters and store in
fridge-- or start nibbling immediately.

Contributed to the FareShare Gazette by Art; 13 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 14 Calories; trace Fat (5.7% calories from
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Vegetable.


 
                      * Exported from MasterCook *

                 Sweet and Sour Shrimp with a Fruit Sauce

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  2             pounds  large uncooked shrimp -- peeled and deveined
  2               cups  cubed pineapple
  2               cups  cubed peeled papaya
  1 1/3           cups  fresh orange juice
     1/4           cup  sugar
  1           teaspoon  salt
  2          teaspoons  lime juice
     1/4           cup  white wine vinegar
  4          teaspoons  cornstarch
     1/3           cup  chopped fresh cilantro
  6               cups  hot cooked rice

Heat the oil in a nonstick skillet over medium-high heat.

Add the shrimp, and sauté 5 minutes. Remove from skillet; set aside.

Combine the pineapple, papaya, orange juice, sugar, salt and lime juice in
the skillet.

Combine the vinegar and cornstarch, stirring until well-blended; add to
skillet. Bring to a boil and cook for 1 minute or until thickened, stirring
constantly.

Return the shrimp to the skillet.

Reduce heat to low and cook 1 minute or until thoroughly heated, stirring
constantly.

Remove from heat; stir in cilantro.

Serve over rice.

Contributed to the FareShare Gazette by Robin; 8 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 352 Calories; 3g Fat (7.6% calories from 
fat); 6g Protein; 75g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 361mg 
Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

      Syrian Bulgar Rolls with Raisins & Onions - Baked & Unleavened

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  finely ground bulgar wheat -- rinsed and drained
  4               cups  water
  1         tablespoon  olive oil
  1           teaspoon  salt
  2          teaspoons  cumin
     1/4      teaspoon  ground cardamom -- (optional)
  1                cup  whole wheat flour -- (1 to 1 1/2)
     1/2           cup  raisins
  1             medium  onion -- chopped

Place the bulgar, water, olive oil and salt in a pot. Bring to a boil, and
skim off any foam or particles that float to the top. Lower heat to medium
and cook until water is absorbed, about 5-8 minutes. Stir occasionally, to
prevent bulgar from sticking to the bottom of the pot. Remove from heat and
stir in 1 teaspoon cumin. Let cool until bulgar can be easily handled. Add
the flour and knead with the hands, pressing against the sides of the pot,
until the mixture easily sticks together and is firm enough to form rolls.
Set aside.

Heat enough olive oil to cover the bottom of a small skillet. Fry the
onions till golden brown. Add the raisins and cook an additional minute,
stirring constantly. Cool. Stir in the other teaspoon of cumin and the
ground cardamom, if desired. Mix well. Form the bulgar mixture into 24
elongated rolls, wetting your hands in cold water occasionally to aid the
process. Holding one roll in the palm of the hand, and using the index
finger of the other hand, make an indentation along the length of the roll,
leaving space at the top and bottom.

Place a scant teaspoon of the onion-raisin filling along the indentation,
and seal by pinching the sides together. Roll between the palms of the
hands so that the roll is again uniform.

Patties or burgers may also be made if desired: Make a ball, form a whole
in the center with your index finger, add filling, close up and flatten.

Place on a greased baking sheet and bake in a preheated 350F oven 35-45
minutes, till golden brown, turning once. Or if you prefer, fry in olive or
sesame oil till browned on both sides.

Source : "http://www.ariga.com"

Yield : "24 medium size rolls"

NOTES : Cracked wheat-based Bulgar Rolls could possibly be the precursor of
the modern day Kubbeh, popular in Syrian homes throughout the world. While
most kubbeh is made by working the bulgar (usually with meat) until it
naturally adheres to itself, this vegetarian version is particularly easy
and tasty both as hors d'oeuvre and main dish material.

Contributed to the FareShare Gazette by Chupa; 26 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 802 Calories; 17g Fat (17.9% calories from 
fat); 21g Protein; 156g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 2185mg 
Sodium.  Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 4 Fruit; 3 1/2 
Fat.

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