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

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Recipes Included On This Page

Mango Salsa
Marbled Chocolate-Banana Cake
Margarita Shrimp Salad - Cuisine Magazine
Mayan Swordfish Coated with Annatto & Chili (Spieler)
Meat and Cheese Loaf

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                    *  Exported from  MasterCook  *
                               Mango Salsa
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         ripe mangoes or peaches, peeled & diced
   1      can           chopped mild green chilies -- (4 ounces)
     1/2  cup           diced red bell pepper
     1/3  cup           finely chopped scallions
     1/4  cup           finely chopped cilantro
   3      tablespoons   fresh lemon juice
     3/4  teaspoon      ground ginger
                        Salt and ground pepper to taste
In medium bowl, combine all ingredients; mix well. Makes 3 
cups salsa.
Nutrition facts per serving:
Calories 473, Protein 36 g, Carbohydrate 70 g, Fat 5 g, Saturated 
Fat 1 g, Cholesterol 70 mg, Sodium 682 mg 
Another great recipe from Perdue Farms.
Posted on FareShare 4-99 by Robin 
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                     *  Exported from  MasterCook  *
                      Marbled Chocolate-Banana Cake
Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Chocolate
                Volume 2-4, Apr.'99              Bananas
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Plus 2 tbsp. flour -- divided
   1 1/4  ts            Baking soda
     1/2  t             Salt
   1 1/2  c             Sugar
     1/2  c             Vegetable oil
   2                    Eggs
   1      t             Vanilla
     3/4  c             Water
     1/3  c             Very rice banana -- mashed
                        - about 1 medium
     1/4  c             Unsweetened cocoa
                        CHOCOLATE GLAZE
   2      tb            Butter or margarine
   2      tb            Unsweetened cocoa
   2      tb            -- water
   1      c             Confectioners' sugar
     1/2  t             Vanilla
  Grease an 8-inch springform tube pan.  Preheat oven to 350 
  degrees F.
  Combine 2 cups of flour, baking soda, and salt on wax paper; set
  aside.  In large bowl, beat sugar and oil for 3 minutes with 
  electric mixer.  Add eggs and vanilla; beat 1 minute longer.  
  Add dry ingredients alternately with water to sugar mixture.  
  Beat until just blended.  Pour about 1-1/4 cups batter into 
  medium bowl.  In small bowl, stir together with a fork banana and 
  remaining 2 tablespoons flour until blended and no large lumps 
  remain.  Add this mixture to cake batter.  Stir until blended.  
  Sift cocoa into large mixing bowl with remaining batter.  With 
  electric mixer beat just until blended.  Pour cocoa batter into 
  prepared pan.  Pour banana batter over cocoa batter.  With 
  spatula, swirl through cake batters to marble.  Bake 50 minutes 
  or until cake tester inserted in center comes out clean.  Cool 
  10 minutes on wire rack.  Remove side and cool.  Remove cake 
  from pan to slice.
  GLAZE: Melt butter in small saucepan over low heat.  Add cocoa and
  water, stirring constantly until mixture thickens; do not boil.
  Remove from heat; cool slightly.  Blend in the sugar and vanilla.
  Spoon over cake.
  Shared and MM by Judi M. Phelps. or
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                     *  Exported from  MasterCook  *
                Margarita Shrimp Salad - Cuisine Magazine
Recipe By     : Cuisine Magazine
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Volume 2-4, Apr.'99
                Salads                           Shrimp
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ******FOR THE SHRIMP, MARINATE***
   1      pound         shrimp -- (size 16-20)
   1      cup           lime juice
     1/2  cup           white tequila
   2      tablespoons   Triple Sec
   1      tablespoon    red pepper flakes
   1      teaspoon      kosher salt
                        *****FOR SALAD, TOSS TOGETHER***
   1      cup           roasted red pepper -- diced
   1      cup           roasted yellow pepper -- diced
   1      cup           roasted corn kernels
   1      cup           tomato -- chopped, seeded
   1      cup           canned black beans -- rinsed
     2/3  cup           red onion -- thinly sliced
     1/4  cup           chopped cilantro leaves
   1      tablespoon    jalapeno -- seeded & minced
                        ***FOR VINAIGRETTE, BLEND***
   1 1/4  cups          light olive oil
     1/2  cup           white wine vinegar
     1/4  cup           lime juice
     1/4  cup           cilantro leaves
     1/2  teaspoon      salt
     1/8  teaspoon      cayenne pepper
   1                    avocado -- roughly diced
                        ***DIP GLASS RIM IN***
                        Lime juice
                        Finely chopped cilantro
                        ***GARNISH WITH***
                        Baked tortilla strips
ONE: Mix marinade.  Peel and devein shrimp (including tail).  
Leave tail shells only when shrimp is eaten with fingers.  Marinate 
shrimp 1/2 hour.
TWO: Roast the corn and peppers.  Do this on the grill or under 
broiler.  Slice corn from the cob and peel the charred skins from 
the peppers.
THREE: Dice the roasted peppers and mix them in bowl together with 
corn, tomatoes, black beans, onion, cilantro, and minced jalapeno.
FOUR: For vinaigrette, blend ingredients in processor (except 
avocado). Add avocado.  Pulse just until blended -- too much will 
make it turn oily.
FIVE: Remove shrimp from marinade and grill (you can also saute 
them). Add hot shrimp to roasted mixture.  Toss with 1/2 cup 
avocado vinaigrette.
SIX: Dip the glass rim in lime juice and then into minced cilantro. 
Spoon salad into glass.  Garnish with baked tortilla strips, lime 
slice and cilantro.
(Serves 4 to 6) Work Time: 45 minutes Cook Time: 20 minutes
Recipe at
Copyright 1999, August Home Publishing Co.  All Rights Reserved.
Posted to FareShare 4/99 by JoAnn Pellegrino 
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                     *  Exported from  MasterCook  *
          Mayan Swordfish Coated with Annatto & Chili (Spieler)
Recipe By     : Marlena Spieler, The Classice Barbecue & Grill Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Avocados                         Fish
                Grill/Outdoor Cooking            Main Dishes
                Marinades                        Onions
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   annatto seeds -- cooked*
                        plus 2 tbsp of cooking liquid
   2      cloves        garlic -- finely chopped
     1/2  teaspoon      coarse salt
                        Spicy Mexican Marinade **
     1/2  teaspoon      crushed cinnnamon
     1/2  teaspoon      ground cloves
   4                    swordfish steaks (about 1 1/2 lbs)
   1      handful       bay leaves -- to scent bbq
                        bay leaves for garnish
                        lemon wedges for garnish
                        **To Serve**
   1                    onion -- chopped
   1                    avocado -- diced
   2      tablespoons   fresh cilantro (up to 3 tbsp) -- chopped
                        pickled chilies -- diced
** Spicy Mexican Marinade is a separate recipe, categorized under
Marinades and Seafood
*Cooked Annatto Seeds - For one tablespoon of seeds, instructions 
are to place the seeds in 1/2 cup water in a small pan. Bring to a 
boil, simmer for 2 to 3 minutes, then remove from heat and leave 
seeds overnight to soften. Alternatively, omit cooking and soaking 
and grind the seeds in a coffee grinder.
Preparation: Puree the annatto seeds and the liquid with the garlic 
and salt, then mix with the Spicy Mexican Marinade, adding the 
cinnamon and cloves.
Rub the annatto-spice mixture on both sides of the fish steaks. 
Place in a shallow dish and marinate at room temperature for 30-60 
minutes, or in the refrigerator for up to 3 hours.
Prepare a charcoal fire or preheat a gas grill. If using dried bay
leaves, soak them in cold water until softened. Place bay leaves on
the coals to produce fragrant smoke.
Remove the fish steaks from the marinade. Cook the steaks over
medium-hot coals for about 5 minutes, until golden brown and cooked
through on one side, then turn, using a large spatula, and cook the
other side. Serve immediately, sprinkled with chopped onion, avocado,
cilantro, tomatoes, and pickled chilies. Garnish with bay leaves and
lemon wedges.
Variation: Mayan Fish with Tropical Flavor....To serve, omit diced
vegetables. Drizzle unsweetened canned coconut milk over hot fish
and serve with diced banana and tomato and lime wedges.
This traditional recipe, from the Caribbean shores of Mexico, dates 
back to Mayan times. It is one of the most delightfully exotic 
dishes I know.  A whole fish such as snapper, tilapia, or bass may 
be used instead of the fish steaks or fillets. Corn tortillas and 
black beans make delicious accompaniments.
Recipe from The Classic Barbecue and Grill Cookbook by Marlena 
Spieler, page 68, ISBN 0-7894-0421-4
Posted toFareShare 4/99 by JoAnn Pellegrino 
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                     *  Exported from  MasterCook  *
                           Meat and Cheese Loaf
Recipe By     : The New York Times Heritage Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Ground Beef                      Cheese
                Main Dishes                      Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground chuck
   1 1/2  cups          grated Swiss cheese
   2                    eggs -- lightly beaten
     1/2  cup           chopped onion
     1/2  cup           chopped green bell pepper
   1 1/2  teaspoons     salt
     1/2  teaspoon      ground black pepper
   1      teaspoon      celery salt
   2      cups          milk
   1      cup           dry bread crumbs
   4      slices        bacon
1. Preheat the oven to 350 degrees.
2. Mix all the ingredients except the bacon together. Pack into a 
large loaf pan. Top with the bacon and bake 1 1/2 hours.
Posted on FareShare 4-99 by
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