Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- March 2004 - C's (Page 3)

Page C1  |  Page C2  |  Page C3

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Corned Beef 'n' Cabbage Casserole
Corned Beef Brisket with Cabbage and Horseradish Sauce

Cornish Hens With Apricot, Port and Balsamic Sauce - Ireland

Cream Delight - Irish

Creamy Corned Beef Bake

Crème Anglaise (Basic Vanilla Custard Sauce)

Crispy Glutinous Rice Triangles

Crockpot Hungarian Goulash

Currant Soda Bread #4 - Irish

Curried Lentil Pate - Veg

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
       
                       * Exported from MasterCook *

                    Corned Beef 'n' Cabbage Casserole

Recipe By     : Daisy Lewis, Jasper, AL
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  cabbage -- shredded (8 cups)
  1              small  onion -- chopped
  1                cup  water
  15 1/2        ounces  white hominy, canned -- rinsed/drained
     3/4         pound  corned beef -- thinly sliced,
                        chopped
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
     1/4      teaspoon  hot pepper sauce

In a large Dutch oven or saucepan, combine cabbage, onion and water; bring
to a boil. Reduce heat; cover and simmer for 15 minutes or until the
cabbage is tender. Add remaining ingredients; simmer for 5 minutes.

Yield : 6 servings.

Source : "Quick Cooking magazine, March/April 2000, insert"

NOTES : "The comic strip 'Maggie and Jiggs' inspired me to serve this
meal," explains Daisy. "Whenever Maggie asked Jiggs what he would like her
to cook, he answered, 'Corned beef and cabbage.' My husband liked this
meal, too, and I always enjoyed making it for potluck suppers and other
gatherings."

S(MC formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 21 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 64 Calories; 1g Fat (10.1% calories from 
fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 252mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

          Corned Beef Brisket with Cabbage and Horseradish Sauce

Recipe By     : Art Guyer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  corned beef brisket -- flat cut
     1/2           cup  chopped onion
  2             stalks  celery -- cut in 1"  pieces
  2                     garlic cloves -- minced
  2                     bay leaves
  1           teaspoon  whole black peppercorns
     1/2      teaspoon  whole allspice
  2               cans  beef broth
     1/2           cup  red wine
  12            ounces  beer
                        
  1             medium  cabbage head -- cored,
                        cut into wedges
  1             medium  sweet onion -- cut into wedges
                        
                        Maple Syrup Glaze:
  1                cup  maple-flavored syrup -- (sweetened with
                        Splenda)
     1/2           cup  prepared mustard
  1         tablespoon  prepared horseradish
                        
                        Horseradish Sauce:
  8             ounces  cream cheese
  1         tablespoon  Splenda
  2        tablespoons  prepared horseradish
  1         tablespoon  lemon juice
  1           teaspoon  Worcestershire sauce
     1/2           cup  whipping cream, whipped

Preheat oven to 350F.

Remove meat from the package, reserving any juices. Split the brisket along
the natural seam into two pieces. Trim fat from meat. Place meat in large
ovenproof, covered saucepan with vegetables and seasonings. If the meat
came with a seasoning packet, add it also. Any juices in the plastic bag
the meat comes in should also be added to the pot. Add broth, beer and wine 
just to cover meat. Cover the pan and place in middle of oven. Cook for about
two hours or until meat is tender.

Remove meat from pan, reserving liquid. Add cabbage and sweet onion to
reserved liquid in pan and cook on top of stove until tender, about 20 - 30
minutes.

Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow baking
pan; spoon or brush half of the syrup mixture over meat. Reserve remaining
syrup mixture for basting and serving with meat.

Bake at 350F for 20 minutes or until meat is well glazed, brushing
frequently with remaining syrup mixture. Remove from oven and let stand 10
minutes before carving. Slice against the grain in thin slices. Heat pan
drippings; pour over meat. Serve with horseradish sauce (directions below)
and cabbage.

Horseradish Sauce:

Soften cream cheese; blend in Splenda, horseradish, lemon juice and
Worcestershire sauce. Fold in the whipped cream. Serve this horseradish
sauce with ham or corned beef.

Makes 2 cups of horseradish sauce.

We opened a bottle of Ballatore Rosso, a Red Spumante Sparkling Wine and
served it with dinner.

Formatted in MasterCook by Art

Contributed to the FareShare Gazette by Art; 19 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 710 Calories; 48g Fat (63.1% calories from 
fat); 43g Protein; 20g Carbohydrate; 5g Dietary Fiber; 163mg Cholesterol; 1150mg 
Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

       Cornish Hens With Apricot, Port and Balsamic Sauce - Ireland

Recipe By     : The New Irish Table" by Margaret M. Johnson
Serving Size  : 4     Preparation Time :0:15
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     Cornish game hens -- washed, patted dry,
                        split down the center
                        Freshly ground black pepper -- to taste
  8             slices  bacon
                        **SAUCE**
  4               cups  homemade chicken stock -- or canned
                        reduced-sodium chicken broth
     1/2           cup  port wine
  1                cup  dry red wine
     2/3           cup  dried apricots -- finely chopped
  1         tablespoon  balsamic vinegar
                        Salt and freshly ground black pepper -- to taste

Preheat the oven to 400 degrees F.

Place the hen halves in an ovenproof baking pan, skin-side up. Sprinkle
them with pepper and cover them with the bacon slices.

Bake for 15 minute, then reduce the oven temperature to 350 degrees F. and
bake for 20 to 25 minutes or until the skin is crisp. Remove the birds from
the oven and discard the bacon.

Meanwhile, to make the sauce: In a medium saucepan, bring the stock or
broth to a boil over medium heat, then reduce the heat to a simmer and cook
for 10 to 15 minutes, or until the liquid is reduced to about 1 cup.

In another saucepan, combine the port and red wine. Bring the liquid to a
boil, reduce the heat to medium and cook for 8 to 10 minutes or until the
volume is reduced to about 1/2 cup.

Pour the reduced stock or broth into the reduced wine. Stir in the apricots
and vinegar. Cook for 8 to 10 minutes or until the sauce is reduced by
one-third and is thickened. Season with salt and pepper.

To serve, place a Cornish hen half in the center of each serving plate and
spoon the sauce over the top.

COOK'S NOTE: Serve this with a side dish of carrot and turnip puree. Peel 2
pounds of carrots and 2 pounds turnips and cut them into 1-inch pieces.
Cook both in boiling salted water for 30 to 40 minutes or until tender.
Drain and mash. Transfer to a food processor and add 1/2 cup sour cream,
1/4 teaspoon ground ginger and 4 tablespoons softened butter; process until
smooth. Season with salt and pepper and sprinkle with minced fresh chives.

555 calories (50% from fat),31 grams fat (9 grams sat. fat), 22 grams
carbohydrate, 41 grams protein, 247 mg sodium, 204 mg cholesterol, 46 mg
calcium, 1 gram fiber.

Serves : 4 / Preparation time: 15 minutes / Total time: 1 hour

Recipe from "The New Irish Table" by Margaret M. Johnson (Chronicle Books,
$24.95).

Source : "Detroit Free Press, 16 March 2004"
S(Formatted by): "Chupa Babi"
Start to Finish Time: "1:00"

Contributed to the FareShare Gazette by ChupaBabi; 24 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 550 Calories; 30g Fat (56.5% calories from 
fat); 34g Protein; 18g Carbohydrate; 2g Dietary Fiber; 180mg Cholesterol; 346mg 
Sodium.  Exchanges: 4 1/2 Lean Meat; 1 Fruit; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                          Cream Delight - Irish

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  uncooked oatmeal
     1/3           cup  slivered almonds
  1 1/4           cups  heavy cream -- or whipping cream
  5        tablespoons  honey -- (or to taste)
  4        tablespoons  Irish whiskey
  1           teaspoon  lemon juice

On a baking sheet, toast the oatmeal and almonds at 300 degrees F. for 5 to
10 minutes, stirring frequently.

Whip the cream, but not too stiff. Stir honey and whiskey into whipped
cream. Fold in almonds and oatmeal. Stir in lemon juice.

Divide into individual long-stemmed glasses. Serve at room temperature or
chilled.

Makes 6 servings.

Source : "Gaelic language list"
S(Formatted by Chupa Babi): "."

Contributed to the FareShare Gazette by ChupaBabi; 24 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 295 Calories; 23g Fat (71.5% calories from 
fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 20mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 
Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Creamy Corned Beef Bake

Recipe By     : Brenda Myers of Overland Park, KN
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cooked corned beef -- cubed
                        OR a 12-ounce can of cooked corned beef
  10 3/4        ounces  condensed cream of chicken soup -- undiluted
  8             ounces  cheddar cheese -- cubed
  7             ounces  small shell pasta -- cooked, drained
  1                cup  milk
     1/2           cup  chopped onion
  2             slices  bread -- cubed
  2        tablespoons  butter or margarine -- melted

In a bowl, combine the first six ingredients. Transfer to a greased 2-quart 
baking dish.

Toss bread cubes with butter; sprinkle over top.

Bake, uncovered at 350 F. for 40-45 minutes or until golden brown.

Let stand for 10 minutes before serving.

Yield : 4 servings.

Source : "Quick Cooking Magazine, March-April 2001, p. 59"

NOTES : "I remember my grandmother making this comforting casserole when my
family visited her," writes Brenda. "Now that I'm married, I fix it for my
husband and me as an easy evening meal that provides great leftovers for
lunch. "

S(MC formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 22 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 428 Calories; 32g Fat (66.0% calories from 
fat); 20g Protein; 17g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 1107mg 
Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 
5 Fat.


 
                      * Exported from MasterCook *

               Crème Anglaise (Basic Vanilla Custard Sauce)

Recipe By     :
Serving Size  : 16    Preparation Time :1:30
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  milk
  1                cup  heavy cream
  2                     vanilla beans
                        or 2 teaspoons vanilla extract *
  8                     egg yolks
     3/4           cup  sugar

Place a medium bowl into a larger bowl filled with ice water. Place a
fine mesh strainer inside the empty bowl. Set aside.

Combine the milk and cream in a medium-sized saucepan.

Split the vanilla bean down the center with the tip of a paring knife and
scrap out as many of the seeds as possible. Place the seeds and entire
vanilla pod into the milk mixture. Bring mixture just to a boil. Remove
pan from the heat. Allow the mixture to stand for at least 30 minutes
allowing the vanilla bean flavor to infuse into the milk. Set aside.

In a medium bowl beat the yolks and sugar together until the mixture has
thickened and is a pale yellow color.

Remove the vanilla bean/pod. Bring the milk mixture just back to a boil.

Add approximately 1/2 cup of hot milk mixture to the egg mixture to
temper the yolks, mixing while adding the hot milk. Then, while stirring
constantly with a heat resistant spatula, add the egg mixture back into
the pan with the remaining milk/cream mixture.

Stir mixture constantly over medium-low heat until the mixture is the
consistency of heavy cream or until you can draw a line with your finger
along the back of the spoon and have the mixture leave a trail. If the
mixture stays separated and leaves a distinct path without the two sides
running together the cream is finished.

Immediately strain the finished cream through a fine mesh strainer into
the iced bowl. *If using vanilla extract add it now. Stir occasionally
until cooled. Store tightly covered for up to 2 days in the refrigerator.

Source : "CooksRecipes.com"

Yield : "4 cups"

Contributed to the FareShare Gazette by ChupaBabi in response to a request;
3 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 141 Calories; 9g Fat (58.9% calories from 
fat); 3g Protein; 12g Carbohydrate; 0g Dietary Fiber; 132mg Cholesterol; 28mg 
Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Crispy Glutinous Rice Triangles

Recipe By     : The Rice Cookbook; Australian Women's Weekly
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  white glutinous rice -- (400 g)
  2               cups  water -- (500 mL)
     1/2      teaspoon  rosewater -- (2 mL)
                        Vegetable oil for frying
     1/4           cup  caster sugar -- (55 g)
     1/2      teaspoon  ground cinnamon -- (2 mL)
  1              pinch  ground cardamom

Place rice in a bowl and add enough water so that the rice is well-covered.
Cover the bowl and let stand overnight.

Grease a 19cm x 29cm (7 1/2 x 11 1/2-inch) rectangular slice pan.

Drain rice. Combine with the two cups of water in a medium-size heavy-based
pot. Bring to the boil, reduce heat and simmer, covered, about 40 minutes
or until liquid is absorbed and the rice is tender.
Stir in the rosewater.
Press rice firmly into the prepared pan; refrigerate until cold.

Combine the sugar with the cinnamon and cardamom.

Turn the rice onto a board and cut into triangles.
Deep-fry the triangles in batches until crisp and browned.
Toss in the sugar.
Serve warm.

Serves 6 to 8.

Recipe can be prepared a day ahead. Store covered, in refrigerator.
Not suitable to freeze or microwave.

The Rice Cookbook; Australian Women's Weekly; 1999; ISBN 1-86396-033-3

MC formatted by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 27 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 1 Calories; trace Fat (8.5% calories from 
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
2mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fat.


 
                      * Exported from MasterCook *

                        Crockpot Hungarian Goulash

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  round steaks -- cut in 1/2" pieces
  1                cup  chopped onion
  1                     garlic clove -- minced
  2        tablespoons  flour
  1           teaspoon  salt
     1/2      teaspoon  pepper
  1 1/2      teaspoons  paprika
     1/4      teaspoon  dried thyme -- crushed
  14 1/2        ounces  canned tomatoes -- (1 can)
  1                cup  sour cream
                        Noodles

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat 
steak cubes. Add all remaining ingredients except sour cream, stir well.
Cover and cook on Low 8 to 10 hours.

Add sour cream 30 minutes before serving and stir in thoroughly.

Contributed to the FareShare Gazette by Dancer^; 1 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 407 Calories; 26g Fat (59.2% calories from 
fat); 32g Protein; 10g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 554mg 
Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 
Fat.


 
                      * Exported from MasterCook *

                      Currant Soda Bread #4 - Irish

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  flour
  1 3/4           cups  buttermilk
     2/3          cups  sugar
  2               tbsp  butter -- melted
  3                tsp  baking powder
     3/4          cups  currants
  1                tsp  salt
  1                tsp  baking soda
  2                     eggs -- beaten

Sift the flour, sugar baking soda salt and baking powder together. Add
currants.

Combine eggs, buttermilk and butter.

Add liquid mixture to the dry ingredients. Mix until the dry ingredients
are just moistened. The dough should resemble Bisquick dough.

Turn into a large greased loaf pan or shape into small round loaves.

Bake one hour at 375F.

Cool before serving since soda bread tends to be doughy when freshly
removed from the oven.

Source : "Gaelic language list"
S(Formatted by Chupa Babi): "."

Contributed to the FareShare Gazette by ChupaBabi; 25 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 2702 Calories; 39g Fat (13.0% calories from 
fat); 69g Protein; 524g Carbohydrate; 18g Dietary Fiber; 451mg Cholesterol; 5665mg 
Sodium.  Exchanges: 18 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Fruit; 1 1/2 Non-
Fat Milk; 6 Fat; 9 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Curried Lentil Pate - Veg

Recipe By     : "Gourmet Vegetarian Feasts" by Martha Rose Shulman
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  safflower oil -- or peanut oil
  1             medium  onion -- chopped
  2                     garlic cloves -- minced
                        or put through press
  2          teaspoons  curry powder
     1/4      teaspoon  turmeric
     1/4      teaspoon  chili powder
     1/2      teaspoon  cumin seeds
  1                cup  dried lentils -- washed and picked
                        over
  2               cups  water -- (2 to 2 1/2)
  1           teaspoon  sea salt
  2                     eggs
     1/4           cup  milk
     1/4      teaspoon  ground ginger

1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot; add
onion, garlic and spices and saute gently until onion is tender, adding
more oil if necessary

2. Add lentils and water, bring to boil; add salt, cover, reduce heat and
simmer 1 hour or until tender. Add more liquid if necessary. Remove from
heat and drain.

3. Preheat oven to 400 degrees F.

4. Puree lentils in blender or food processor with remaining ingredients.
Adjust seasonings and pour into a buttered pate terrine or casserole. Cover
and bake for 50 to 60 minutes. Cool and refrigerate or serve warm. This
can be frozen.

Contributed to the FareShare Gazette by ChupaBabi; 7 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 188 Calories; 7g Fat (31.8% calories from 
fat); 12g Protein; 21g Carbohydrate; 10g Dietary Fiber; 64mg Cholesterol; 345mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat 
Milk; 1 Fat.

Page C1  |  Page C2  |  Page C3

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!