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FareShare Gazette Recipes-- April 1999 - R's (Page 2)

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Recipes Included On This Page

Roasted Ginger Carrots
Roasted Potato, Beet And Onion Salad
Roasted Roots (Potato, Carrot, Radish, Leek)
Roman Apple Cake From Stella D'oro
Round Steak with Green Peppers
Rustic Peanut Butter Pralines

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                    *  Exported from  MasterCook  *
                          Roasted Ginger Carrots
Recipe By     : Quickies Chatelaine Food Express
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-4, Apr.'99
                Side Dishes                      Carrots
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         baby carrots
     1/2  cup           orange juice
   2      tablespoons   fresh ginger -- grated
   1      pinch         salt
Combine the 1 pound baby carrots (about 2 cups), orange juice, fresh
ginger, and pinch of salt in a pie plate.
Roast uncovered, at 375 F for 30 minutes. Serves 4.
From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc.  ISBN: 077-1075928
Price: $24.99
Posted to  FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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                     *  Exported from  MasterCook  *
                   Roasted Potato, Beet And Onion Salad
Recipe By     : John Ash
Serving Size  : 6    Preparation Time :0:00
Categories    : Beets                            Potatoes
                Volume 2-4, Apr.'99              Onions
                Salad Dressings                  Salads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Fingerling or creamer potatoes -- (abt 3/4 lb)
  12                    Garlic cloves -- peeled, whole
   4      tablespoons   Olive oil
                        Fresh rosemary or thyme sprigs
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
     1/2  pound         Cipollini or other pearl onions -- peeled
     3/4  pound         Baby red or chioggia beets -- stemmed, scrubbed
                        === BALSAMIC VINAIGRETTE ===
                        Juices from roasted beets and onions -- above
   1 1/2  tablespoons   Balsamic vinegar
   3      tablespoons   Olive oil
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
   2      teaspoons     chopped parsley and/or chives
                        === HERB SALAD ===
   1      cup           Loosely-packed tender herbs mixture
                        (such as parsley, chervil, tarragon,
                        burnet, chives, dill) along with any available
                        flavorful flowers (such as nasturtium, chive 
                        or calendula)
                        === GARNISH ===
                        Crisp-cooked baby green beans -- (haricot
                        vertes) and/or young peas and pea
                        tendrils, if available
Halve or quarter potatoes lengthwise.  Toss potatoes and garlic
cloves with 2 tablespoons olive oil and herb sprigs.  Season liberally
with salt and pepper.  Arrange in a single layer on a baking pan, cover
with foil and set aside.
Toss onions and beets separately with remaining oil and season with
salt and pepper.  Wrap onions and beets separately in foil.  Roast
onions, beets and potatoes in a preheated 375 degree oven for 35 to 40
minutes or until vegetables are tender.  Uncover potatoes after 20
minutes to allow them to brown and crisp slightly.  Unwrap beets and
onions carefully, reserving any juices for the Balsamic Vinaigrette. 
Slip skins off beets, if desired.
For the Balsamic Vinaigrette, whisk all ingredients together.  Store
refrigerated until ready to use.
For the Herb Salad, toss together all ingredients.
Arrange roasted vegetables attractively on plates and drizzle with
the Balsamic Vinaigrette.  Place a small mound of Herb Salad in center
and garnish with baby green beans, peas and pea tendrils if available. 
Serve warm or at room temperature.
This recipe yields 6 servings.
Recipe Source:
COOKING RIGHT  with John Ash
From the TV FOOD NETWORK - (Show # CR-9736 broadcast 10-22-1996)
Downloaded from their Web-Site  -  http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey  - 
jpmd44a@prodigy.com  11-16-1996
Posted on FareShare 4-99 by gigimfg@ix.netcom.com
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
               Roasted Roots (Potato, Carrot, Radish, Leek)
Recipe By     : North American Radish Council
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-4, Apr.'99
                Carrots                          Leeks
                Potatoes                         Vegan
                Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         new potatoes (about 3 cups)
   1      pound         baby carrots (about 2 cups)
  12      ounces        radish (about 3 cups)
   2      cups          leek whites -- halved lengthwise
                        then cut into 1-inch pieces
                        or onion wedges
     1/4  cup           vegetable oil
   1      teaspoon      salt
     1/2  teaspoon      ground black pepper
     1/2  teaspoon      dried dill weed
In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and 
leeks with, salt, pepper and dill weed until well coated. Spread in a 
single layer. Bake at 425 degrees about 45 minutes or until vegetables are 
tender, stirring occasionally. Makes about 6 portions.
173 cals, 8g fat
Posted on FareShare 4-99 by Pat Hanneman  kitpath@earthlink.net 
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 0 0 0 793 1223 2111 4219
                     *  Exported from  MasterCook  *
                    Roman Apple Cake From Stella D'oro
Recipe By     : Stella D'Oro
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes                            Volume 2-4, Apr.'99
                Apples                           Breakfast/Brunch
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          milk
   1      can           prepared apple pie filling -- (21-ounce)
   2                    eggs -- slightly beaten
   1      package       STELLA D'ORO ROMAN EGG BISCUITS -- (12-ounce)
                        coarsely broken into 1-inch pieces
   1      cup           powdered sugar
   2      tablespoons   water
1.  Mix milk, pie filling and eggs in large bowl.  Stir in biscuit
pieces; let stand 5 minutes.
2.  Pour biscuit mixture into lightly greased 9 x 9 x 2-inch baking
pan.  Bake at 350 degrees F for 45 to 50 minutes or until set.
3.  Cool in pan on a wire rack.  Mix powdered sugar and water; drizzle
over cooled cake.  Cut into squares to serve.
Preparation Time: 15 minutes Cook Time: 50 minutes Cooling Time: 60
minutes Total Time: 2 hours and 5 minutes
SOURCE: Stella D'Oro
Recipe found at http://www.culinary.net
Posted to FareShare 4/99 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                      Round Steak with Green Peppers
Recipe By     : The New York Heritage Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Volume 2-4, Apr.'99
                Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        round steak -- 1/2 inch thick
                        -- cut into 1/4" strips
     1/4  cup           flour
     1/2  teaspoon      salt
     1/4  teaspoon      ground black pepper
     1/4  cup           oil or shortening
   1      cup           canned tomatoes
     1/2  cup           chopped onion
   1      clove         garlic -- finely chopped
   1 3/4  cups          beef broth
   1 1/2  teaspoons     Worcestershire sauce
   2      large         green bell peppers -- cut into strips
                        Cooked noodles
1. Coat the meat with the flour mixed with salt and pepper. Heat the oil 
in a large skillet and brown the meat in it on all sides.
2. Drain the tomatoes, reserving both tomatoes and liquid. Add liquid, the 
onion, garlic, and broth to meat. Cover and simmer until meat is tender, 
about 1 hour.
3. Stir in the Worcestershire sauce and pepper strips and cook 5 minutes. 
Add reserved tomatoes. Serve over noodles.
Posted on FareShare 4-99 by Summer3605@aol.com
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                     *  Exported from  MasterCook  *
                      Rustic Peanut Butter Pralines
Recipe By     : Emeril Lagasse
Serving Size  : 18   Preparation Time :0:00
Categories    : Candies                          Volume 2-4, Apr.'99
                Nuts                             Peanut Butter
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Light-brown sugar
   1      cup           Sugar
     1/2  cup           Sweetened condensed milk
   2      tablespoons   Dark corn syrup
   1 1/2  tablespoons   Unsalted butter
   1      pinch         Salt
     1/4  cup           Creamy peanut butter
   1 1/2  cups          Pecan pieces -- roasted
In a sauce pan, combine the sugars, milk, syrup, butter, salt and
peanut butter over medium heat.  Stir the mixture until the sugar
dissolves.  Continue stirring until the mixture begins to bubble around
the edges of the pan, for about 12 minutes.  Add the pecans and continue
stirring until the mixture thickens for about 8 minutes, and it reaches
the soft ball stage (when a small amount of the mixture is dropped into
a cup of cold water and it forms a soft ball).  Remove from the heat and
drop by spoonfulls onto wax paper.  Let cool.  Lift the pralines off the
paper with a thin knife.
This recipe yields 1 1/2 dozen pralines.
Recipe Source:
ESSENCE OF EMERIL  with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey  - 
jpmd44a@prodigy.com
Posted to FareShare 4/99 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
 

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