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FareShare Gazette Recipes -- February 2004 - C's (Page 4)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Crisp Scallops With Horseradish Lime Sauce
Crockpot Baked Sweet Potatoes

Crockpot Chicken and Sausage Gumbo

Crockpot Glazed Corned Beef

Crunchy Chocolate Raisin Fudge

Cucumber and Apricot Sandwiches

Cucumber Chicken Pita Sandwiches

Cumin Crisps

Curried Coriander Beef Steak

Curried Pumpkin Bisque

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *

                Crisp Scallops With Horseradish Lime Sauce

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **For sauce**
     1/2           cup  mayonnaise
  2        tablespoons  drained bottled horseradish
  1 1/2      teaspoons  fresh lime juice
     1/2      teaspoon  freshly grated lime zest
     1/8      teaspoon  freshly ground black pepper
                        **For scallops**
  6                     graham crackers -- (5- by 2 1/2-inch)
  1           teaspoon  coarse sea salt
  1              pound  sea scallops -- (about 24)
                        Vegetable oil for deep frying
  1              large  egg -- beaten lightly

Make sauce: In a bowl, whisk together sauce ingredients and chill, covered.

Prepare scallops: Put graham crackers in a re-sealable plastic bag and with
a rolling pin lightly crush until crumbs are coarse.

In a bowl, stir together crumbs and salt.

Discard small tough muscle from side of each scallop and halve any large
scallops. Pat scallops dry.

In a 4-quart heavy saucepan, heat 11/2 inches oil to 365 degrees F. on a
deep fat thermometer.

Working in batches of six, dip scallops in egg to coat, letting excess drip
off; roll in crumb mixture.

Fry scallops, stirring gently, for 2 minutes, until browned or cooked
through.

Transfer scallops as cooked with a slotted spoon to paper towels to drain
and season with salt and pepper.

Serve scallops on a platter with sauce.

Makes 24 pieces.

Contributed to the FareShare Gazette by Dancer^; 9 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 60 Calories; 4g Fat (64.7% calories from 
fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 69mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat.


 
                      * Exported from MasterCook *

                      Crockpot Baked Sweet Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             medium  sweet potatoes -- or yams

Wash potatoes. Drain but do NOT dry.

Set in the crockpot.

Cover and cook on low for 4 to 6 hours (depending on size of potatoes).

Makes 4 servings.

Contributed to the FareShare Gazette by Dancer^; 2 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 171 Calories; trace Fat (2.5% calories from 
fat); 3g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.  
Exchanges: 2 1/2 Grain(Starch).


 
                      * Exported from MasterCook *

                    Crockpot Chicken and Sausage Gumbo

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  all-purpose flour
     1/3           cup  cooking oil
  3               cups  water
  12            ounces  fully cooked smoked sausage links -- quartered
                        lengthwise and sliced
  1 1/2           cups  chopped cooked chicken
                        or 12-ounces skinless boneless chicken
                        breasts
                        or thighs -- cut into
  2               cups  sliced okra
                        or one 10-oz package frozen whole okra -- partially
                        thawed and cut into 1/2-inch slices
  1                cup  chopped onion
     1/2           cup  chopped green sweet pepper
     1/2           cup  chopped celery
  4                     garlic cloves -- minced
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
     1/4      teaspoon  ground red pepper
  3               cups  hot cooked rice

To ease a last minute time crunch, make the roux ahead of time.  When cooked, 
the roux should be a coppery color, similar to a tarnished penny.

For the roux, in a heavy 2-quart saucepan stir together the flour and oil
until smooth.  Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir constantly about 15 minutes more or until 
a dark, reddish-brown roux forms.  Cool.

In a 3 1/2-, 4- or 5-quart crockery cooker place water. Stir in roux. Add 
sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt,
pepper and ground red pepper.  Cover; cook on low-heat setting for 6 to 7 
hours or on high-heat setting for 3 to 3 1/2 hours.

Skim off fat. Serve over the hot cooked rice.

Makes 4 to 6 servings.

Contributed to the FareShare Gazette by Dancer^; 5 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 420 Calories; 19g Fat (40.4% calories from 
fat); 7g Protein; 56g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 294mg Sodium.  
Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                       Crockpot Glazed Corned Beef

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  corned beef brisket -- (3 to 5 pounds)
  2        tablespoons  prepared mustard
     1/2      teaspoon  cream-style horseradish
  2        tablespoons  red wine vinegar
     1/4           cup  molasses

In a slow cooker, cover corned beef with water.
Cover and cook on low 10 to 12 hours or until tender.
Drain corned beef; place on a broiler pan or ovenproof platter.

Preheat over to 400 degrees F.

In a small bowl, combine mustard, horseradish, vinegar and molasses.
Brush on all sides of meat.
Bake, brushing with sauce several times, about 20 minutes or until meat
begins to brown.  Cut into thin slices.

Makes 4 servings.

Contributed to the FareShare Gazette by Dancer^; 19 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 951 Calories; 67g Fat (64.9% calories from 
fat); 66g Protein; 16g Carbohydrate; trace Dietary Fiber; 243mg Cholesterol; 650mg 
Sodium.  Exchanges: 7 1/2 Lean Meat; 7 1/2 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Crunchy Chocolate Raisin Fudge

Recipe By     :
Serving Size  : 40    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  diet margarine
  1 1/3           cups  non-fat dry milk
     2/3           cup  cocoa powder
  1                cup  sugar -- (artificial
                        equivalent)
     1/3           cup  evaporated non-fat milk
  2          teaspoons  vanilla
  1                cup  Rice Krispies
     1/4           cup  raisins

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener.
Mix until blended.

Add evaporated milk and vanilla. Mix until almost smooth and sticky.

Remove from bowl and mix in Rice Krispies with hands.
Continue mixing with hands until fudge is smooth and shiny.

Shape into 2 10-inch long rolls. Wrap in clear plastic wrap. Chill until firm.

Cut into 1/2-inch-thick slices.

Store in refrigerator.

Makes 40 servings.

Contributed to the FareShare Gazette by Dancer^; 12 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 31 Calories; 1g Fat (20.0% calories from 
fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                     Cucumber and Apricot Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  cucumber
  4             ounces  reduced-fat cream cheese -- Neufchatel
  2        tablespoons  snipped fresh basil
  8             slices  firm-textured whole wheat bread
  2              large  apricots -- pitted and thinly
                        sliced
                        or 1 nectarine -- pitted and thinly
                        sliced
     1/2           cup  arugula leaves -- or cilantro sprigs

1. Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. 
Thinly slice cucumber; set aside. In a small bowl stir together the cream 
cheese, basil and if desired, 1/8 teaspoon salt.

2. Spread about 1 tablespoon cheese mixture on one side of each bread 
slice. Top four bread slices with cucumber, apricot and arugula. Top with 
remaining bread slices, cream cheese side down. To serve, cut each
sandwich in half diagonally. 

Makes 4 sandwiches

Cool as a you-know-what, this crunchy, fruit-studded cream-cheese sandwich 
will taste refreshing in summer. Try it with a cup of gazpacho.

Start to Finish: 15 minutes
Source : "Better Homes and Gardens Online"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : " Copyright 2002 Meredith Corporation."

Contributed to the FareShare Gazette by Bobbie; 12 February 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 84 Calories; 5g Fat (53.9% calories from 
fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 162mg Sodium.  
Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                     Cucumber Chicken Pita Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  plain yogurt
     1/4           cup  finely chopped cucumber
     1/2      teaspoon  dried dillweed
     1/4      teaspoon  dried mint -- crushed
  4              large  pita bread rounds
  4                     lettuce leaves
  6             ounces  fully cooked chicken breast -- thinly sliced
  1              small  tomato -- thinly sliced
     1/3           cup  crumbled feta cheese

For dressing, in a small mixing bowl stir together yogurt, cucumber,
dillweed and mint. Set aside

For each sandwich, place a pita bread round on a plate. Top with lettuce,
chicken, tomato and feta cheese. Spoon dressing on top. Roll up the pita
bread. Secure with wooden toothpicks. Serve immediately.

Make-ahead tip: Prepare dressing; cover and chill up to 6 hours.

Nutrition facts per serving: 377 calories, 14 g total fat, 5 g saturated
fat, 55 mg cholesterol, 793 mg sodium, 43 g carbohydrate, 1 g fiber, 18 g
protein, 6% vitamin A, 9%  vitamin C, 19% calcium, 16% iron.

Description : "When it's too hot to cook, try this refreshing sandwich."
Source : "Better Homes and Gardens On-Line"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 2000 Meredith Corp."

Contributed to the FareShare Gazette by Bobbie; 12 February 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 224 Calories; 4g Fat (18.1% calories from 
fat); 9g Protein; 37g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 479mg Sodium.  
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                               Cumin Crisps

Recipe By     :
Serving Size  : 40    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
  2        tablespoons  sugar
  6        tablespoons  rice wine vinegar
                        or other mild white vinegar
  1         tablespoon  cumin seeds
  2        tablespoons  butter -- melted
     1/2           cup  water -- or more as needed

Heat oven to 450 degrees F. and set rack on the middle level.

Have ready, two non-stick baking sheets or line the baking sheets with
parchment paper.

Whisk together the flour and sugar in a bowl, then whisk in the vinegar
until smooth. The batter will be quite thick.

Stir in the cumin seeds and butter and whisk again, then stir in enough
water to make a smooth, spreadable mixture. Let rest for 10 minutes.

Drop teaspoons of the batter several inches apart on the baking sheets and,
with a pastry brush or spatula, spread the batter very thin - as thin as
paper - into any shape you like.

Don't be tempted to layer the batter. (Alternately, the batter can be
spread paper-thin into one big sheet, which can be broken, after baking,
into irregular pieces.)

Bake for 5 to 7 minutes, until light brown and crisp on the edges. Cool on
the baking sheets; the crackers will crisp further as they cool.

Serve immediately or store in an airtight container for a few days.

Makes 40 to 50 crackers.

Contributed to the FareShare Gazette by Dancer^; 3 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 19 Calories; 1g Fat (28.2% calories from 
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 6mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Curried Coriander Beef Steak

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  black pepper
  1           teaspoon  ground cumin
  1           teaspoon  ground coriander seed
  1           teaspoon  sugar
     1/2      teaspoon  curry powder
     1/2      teaspoon  celery salt
     1/2      teaspoon  garlic salt
     1/4      teaspoon  salt
  1 1/2         pounds  strip loin grilling steaks -- each 6 ounces
  12             large  fresh prawns -- or shrimp
                        (optional),
                        shells removed and tails on

Combine seasonings in small bowl.  Rub steaks all over with seasoning mixture; 
refrigerate for 30 minutes.

If serving prawns as part of meal, soak 4 bamboo skewers in water for 30
minutes.

Broil or grill steaks using medium-high heat, turning once, for 5 to 7
minutes per side for medium or cook to desired doneness.

Transfer to platter; tent with foil and let stand for 5 minutes.

Meanwhile, thread 3 prawns onto each skewer and broil or grill for 2
minutes per side, turning only once.

Serve each steak with a skewer of prawns placed over rice pilaf.

---> Hallie's comment: for any of you who haven't yet discovered it
coriander seed was, in my opinion, made to go with meat. The leaves
from this plant are well-known as cilantro. There are slight variations
of course but the plant is an easily-grown annual member of the carrot
family and will produce seeds the same year as sown in my garden.
Any of you who remember jawbreaker candies will know that the little
seed found in the center was a coriander seed. Two other well-known
members of this family are caraway and lovage - all excellent plants
to have in the cook's garden. Lovage is a perennial and the other
two will easily self-seed if allowed to do so.  :)

Contributed to the FareShare Gazette by Dancer^; 8 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 9 Calories; trace Fat (18.1% calories from 
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 589mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                          Curried Pumpkin Bisque

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Olive oil -- or canola oil
  1             medium  white onion -- diced
  1                     garlic clove -- diced
  2               cups  pumpkin puree
  4               cups  chicken stock
  1                     bay leaf
  1              pinch  sugar
     1/3      teaspoon  curry powder -- or to your taste
  1              pinch  nutmeg
  2               cups  half-and-half
                        Salt and pepper
                        Toasted coconut

Slowly saute onion and garlic in oil until transparent, about 5 minutes.
Add pumpkin puree, chicken stock, bay leaf, sugar, curry, nutmeg and mix
well. Bring to boil then lower heat to simmer. Cook 20 to 30 minutes. Taste
for seasoning. Add half-and-half and simmer another 10 minutes.

Remove from heat and cool. Blend in batches in blender. Strain through a
fine strainer.

Reheat gently and serve with toasted coconut.

Contributed to the FareShare Gazette by Dancer^; 14 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 76 Calories; 1g Fat (7.8% calories from 
fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2154mg 
Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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