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FareShare Gazette Recipes -- February 2004 - N's

 

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Recipes Included On This Page

New England Lobster Roll
No Flour Chickpea Cake

No Yeast Bulger Rolls with Onions and Raisins - Vegan

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                       * Exported from MasterCook *

                         New England Lobster Roll

Recipe By     : Helene Siegel and Karen Gillingham
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1        1 1/4 pound  lobster -- steamed or boiled
  4        tablespoons  butter
                        Lemon juice
  2                     hot dog buns -- toasted
                        Shredded lettuce -- optional
                        Radish slices -- optional
  1         tablespoon  lemon juice

Remove the tail and claw meat and cut into large chunks.

Melt the butter in a medium skillet over moderate heat. Add the lobster and
cook until heated through and thoroughly coated with butter, about 2
minutes. Sprinkle with lemon juice. Divide and spoon into warm buns. Top
with lettuce and radishes if desired and serve with plenty of napkins.

Source : "Totally Lobster Cookbook; ISBN 0-89087-822-6"
S(MC Formatted by Dee): ""
Copyright : " 1997 by Helene Siegel and Karen Gillingham"

Contributed to the FareShare Gazette by Dee; 11 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 584 Calories; 28g Fat (43.5% calories from 
fat); 57g Protein; 24g Carbohydrate; 1g Dietary Fiber; 332mg Cholesterol; 1315mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 5 Fat.


 
                       * Exported from MasterCook *

                          No Flour Chickpea Cake

Recipe By     :USA Dry Pea and Lentil Council
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  canned USA chickpeas -- drained and rinsed,
                        any loose skins discarded
  4                     eggs
  1                cup  sugar
     1/2      teaspoon  baking powder
  1                     lemon -- juice and grated
                        peel
                        Confectionery sugar

Preheat oven to 350F.

Place drained beans in the work bowl of a food processor and puree.

Add the eggs, sugar, baking powder and lemon zest to the puree and pulse
processor a few times just to combine ingredients well.

Butter a 9-inch cake pan. Cut a round of waxed paper to fit bottom of
pan, set it in place and butter top side. Pour in batter.

Bake on center rack of oven for 45 minutes or until a knife inserted in
the center comes out dry.

Set on a wire rack to cool. After 15 minutes, remove cake from pan and
allow to cool to room temperature.

Before serving, squeeze lemon juice over the cake and sprinkle generously
with confectioner's sugar.

Serves 10

USA Dry Pea and Lentil Council

http://www.pea-lentil.com/recipes/categories.html

Contributed to the FareShare Gazette by ChupaBabi; 29 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 105 Calories; 2g Fat (14.7% calories from 
fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 47mg 
Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

          No Yeast Bulger Rolls with Onions and Raisins - Vegan

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  finely ground bulger 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 cups)
     1/2           cup  raisins
  1             medium  onion -- chopped

Place the bulger, 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 bulger from sticking to the bottom of the pot.

Remove from heat and stir in 1 teaspoon cumin. Let cool until bulger 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 bulger 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.  Note: 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.

By : Helen for DLTK

http://216.198.202.5/recipes/bulgar_rolls.htm

Contributed to the FareShare Gazette by ChupaBabi; 28 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 33 Calories; 1g Fat (17.9% calories from 
fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 91mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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