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FareShare Gazette Recipes -- April 1999 - C's (Page 1)

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Recipes Included On This Page

California Fajitas
Carrot and Apple Bake - The Carrot Cookbook
Carrot and Cream Cheese Muffins
Carrot and Pear Salad - The Carrot Cookbook
Carrot Latkes - The Carrot Cookbook
Carrot Souffle - The Carrot Cookbook
Cheese Strudel with Smoked Salmon - Four Seasons

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                     *  Exported from  MasterCook  *
                            California Fajitas
Recipe By     : Delicious Decisions/tpogue@idsonline.com
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Cheese
                Main Dishes                      Spirits
                Tomatoes                         Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        flank steak
     1/2  cup           lime juice -- freshly squeezed
     1/3  cup           olive oil
     1/3  cup           tequila
   4      cloves        garlic -- minced
   1 1/4  teaspoons     oregano -- dried
     3/4  teaspoon      cumin -- ground
     1/2  teaspoon      clove -- ground
  12                    flour tortilla
                        Monterey jack cheese -- grated
                        scallions -- chopped
                        cilantro -- chopped
                        Salsa:
   2                    green chile peppers -- chopped
   6                    white or yellow chile peppers -- seeded/chopped
   2      large         tomato -- chopped
  10      ounces        stewed red ripe tomatoes
   6      tablespoons   corn oil
   8      cloves        garlic -- minced
   1      teaspoon      oregano
   2      teaspoons     cilantro -- chopped
                        salt and pepper
Slice meat across the grain into thin strips. Combine lime juice, oil,
tequila, garlic, and spices. Pour over meat to cover all pieces. Marinate 
four to eight hours at room temperature, tossing occasionally. Combine 
salsa ingredients in quart container. Cover and refrigerate at least eight 
hours. Grill meat over hot coals, until medium rare. Slice flour tortillas 
in half, wrap and warm in oven until soft. Place strips of meat into each 
tortilla, top with salsa, cheese, onions, and cilantro. Roll each fajita, 
warm in the oven (if desired), and arrange on a serving  platter. 
Recipe from http://www.saltandpepper.com/recipes/l/8383897.html
Posted on FareShare 4-99 by JoAnn Pellegrino, gigimfg@ix.netcom.com
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
               Carrot and Apple Bake - The Carrot Cookbook
Recipe By     : The Carrot Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Carrots
                Volume 2-4, Apr.'99              Side Dishes
                Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          carrot coins -- sliced thinly
   2      medium        apples -- diced
     1/8  cup           onion -- minced
                        salt to taste
   2      tablespoons   brown sugar
     1/4  cup           water
   2      tablespoons   butter or margarine
   4      slices        lemon -- sliced thinly
Preheat oven to 375F. 
In a covered casserole combine the carrots, apples, onion, salt and
brown sugar. Mix them together well. Add the water, dot the mixture with
butter or margarine and top with the lemon slices. Cover the casserole
and bake for 20 to 30 minutes, or until the carrots are tender. Serve at
once.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson
ISBN 0-88266-433-6
Posted to FareShare 4/99 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Carrot and Cream Cheese Muffins
Recipe By     : Tripart, Ltd.
Serving Size  : 24   Preparation Time :0:00
Categories    : Muffins                          Volume 2-4, Apr.'99
                Breads - Quick                   Carrots
                Cream Cheese                     Nuts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           bran cereal
     1/2  cup           boiling water
   2                    egg
   1      cup           granulated sugar -- JACK FROST
   1      cup           brown sugar -- packed JACK FROST
     1/2  cup           cooking oil
   2      cups          buttermilk
   2      cups          quick cooking oats
   2 1/2  teaspoons     baking soda
     1/2  teaspoon      salt
   2 1/2  cups          flour
   1      cup           carrot -- shredded
     1/2  cup           walnuts -- chopped
     2/3  cup           confectionery sugar -- JACK FROST
   1      8 oz.         package  cream cheese
Preheat oven to 350F. Grease 12-cup muffin pan or line with paper baking
cups.
In small bowl, stir together bran cereal and boiling water, set aside to
cool. In large bowl, beat eggs. Stir in granulated sugar, brown sugar,oil, 
buttermilk and oats. Mix well. Add baking soda, salt and flour,
stirring just until moistened. Stir in cooled bran mixture, carrots and
walnuts.
Fill muffin cups 2/3 full, add 1 Tbs Cream Cheese Filling. Add 2-3 Tbs
more muffin batter. Bake 18-20 minutes. This batter can be refrigerated
up to 1 week, so you can bake only what you need at a time.
Cream Cheese Filling: In small mixing bowl, beat sugar and cream cheese
until smooth.
Posted on FareShare 4-99 by JoAnn  gigimfg@ix.netcom.com 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
               Carrot and Pear Salad - The Carrot Cookbook
Recipe By     : The Carrot Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetables
                Carrots                          Volume 2-4, Apr.'99
                Pears                            Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          carrot coins -- cooked
     1/4  cup           plain yogurt
     1/8  teaspoon      cinnamon
   4                    pear halves, fresh or canned -- drained
                        lemon juice
                        raisins (optional)
Put the carrots into the refrigerator to chill while you blend the
yogurt and cinnamon in a small bowl and set aside.
Prepare the fresh pears and sprinkle them with the lemon juice to keep
them white; or, drain the canned pear halves. Arrange the pears on crisp
lettuce leaves.
Divide the carrots evenly and arrange them in center of each pear half,
either in a mound or in domino rows. Pour the yogurt mixture over the
carrots and pears and serve at once.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson
ISBN 0-88266-433-6
Posted to FareShare 4/99 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
 
                    *  Exported from  MasterCook  *
                   Carrot Latkes - The Carrot Cookbook
Recipe By     : The Carrot Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Carrots                          Vegetables
                Volume 2-4, Apr.'99              Onions
                Side Dishes                      Yogurt
                Pancakes/Waffles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cooked mashed carrots
   1      cup           cooked mashed potatoes
   1      small         onion -- minced
     1/4  cup           plain yogurt
   3                    eggs -- beaten
                        salt and pepper
In a medium mixing bowl combine the carrots, potatoes, onions and
yogurt. Add the eggs, salt and pepper, and mix until all the ingredients
are blended. Drop the mixture by tablespoons onto a hot oiled griddle
and cook until they are brown and crispy on both sides.
Serve the latkes hot, as you would potato pancakes.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson
ISBN 0-88266-433-6
Posted to FareShare 4/99 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                   Carrot Souffle - The Carrot Cookbook
Recipe By     : The Carrot Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Carrots                          Casseroles
                Vegetables                       Volume 2-4, Apr.'99
                Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter or margarine
   3      tablespoons   flour
     1/2  cup           milk
   4      cups          grated carrots
   3                    egg yolks
   2      tablespoons   parsley -- minced
                        salt and pepper
   3                    egg whites
Preheat the oven to 350F.
Melt the butter in a medium saucepan, stir in the flour to make a smooth
paste, and then blend in the milk and cook until thickened. Set the pan
aside to cool.
In a medium mixing bowl, combine the carrots, egg yolks, parsley, salt
and pepper. Combine with the cooled flour mixture. Set aside.
Beat the egg whites until stiff, and fold them into the carrot mixture.
Pour the mixture into a buttered 1 1/2 - 2 quart souffle dish. Set the
dish in a shallow pan of hot water and bake for 25 to 35 minutes, or
until a kitchen knife inserted in the center comes out clean.
Serves 4 to 6.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson
ISBN 0-88266-433-6
Posted to FareShare 4/99 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
             Cheese Strudel with Smoked Salmon - Four Seasons
Recipe By     : Exec chef Elmar Prambs, The Riverside Cafe, Austin
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Volume 2-4, Apr.'99
                Cheese                           Filo/Puff Pastry
                Fish - Salmon                    Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           boursin cheese
     1/2  cup           softened goat cheese
   8      slices        smoked salmon
   8                    fresh basil leaves
   4      sheets        filo dough -- at room temperature
   2      tablespoons   clarified butter
     1/3  cup           bread crumbs
                        Shallot Vinaigrette -- see recipe
                        Tomato flower pots -- see recipe
Preheat oven to 450 degrees. Mix cheeses together. 
Place salmon slices on waxed paper, then top each slice with 1 basil leaf,
followed by a layer of cheese mixture. Roll salmon slices up. Stack filo
sheets, then cut into 8 strips. Brush filo with butter, and sprinkle with
bread crumbs. Transfer 1 salmon roll onto filo strip, and roll up into an
egg roll-size roulade. Twist ends to seal. Repeat with remaining salmon
slices and filo. Brush each roulade with butter. Place on lightly greased
cookie sheet, and bake until golden brown, 10 to 12 minutes. Remove from
oven and let cool. 
To serve, arrange two strudel roulades on a plate and slice once at an
angle. Place a tomato flowerpot next to them, and drizzle shallot
vinaigrette over strudel and flowerpot (see recipes, below). Serves 4. 
SOURCE: Exec chef Elmar Prambs, The Riverside Cafe, The Four Seasons 
Hotel, 98 San Jacinto, Austin, Texas.  
FYI: The hotel has a sweeping view of one of Austin's most unusual vistas
-- nightly bat flights snake out from under the Congress Avenue bridge and
push east along Town Lake
Posted to FareShare by kitpath@earthlink.net 4/15/99
                   - - - - - - - - - - - - - - - - - - 
NOTES : This flaky, toothsome rendition of a German favorite, accompanied
by tomato flower pots stuffed with edible flowers, turns a meal into a big 
production. Featured in the July 1991 issue of Texas Monthly. 

 

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