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FareShare Gazette Recipes -- April 2004 - C's
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* Exported from MasterCook *
Chicken Cacciatore
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound wide egg noodles -- (8-oz. bag)
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1 medium onion -- peeled and
coarsely chopped
2 garlic cloves -- minced
or more to taste
2 carrots -- sliced
1 bell pepper -- seeded and sliced
29 ounces Italian Seasoned Tomatoes -- (two 14 1/2-oz. cans)
2/3 cup white wine -- or chicken broth
2 teaspoons Worcestershire sauce
1 cup ripe olives -- sliced in half
2 bay leaves
2 teaspoons dried basil -- crushed
1/4 teaspoon dried oregano -- crushed
salt and pepper -- to taste
1 tablespoon cornstarch -- dissolved in
3 tablespoons cold water -- needed after cooked
Cut chicken up into good size chunks or strips.
Heat oil in non-stick deep skillet or pot.
Stir-fry chicken, onions, peppers, garlic and carrots until chicken is done
and vegetables are tender-crisp. Add tomatoes, wine, Worcestershire sauce,
bay leaves, salt, pepper, basil and oregano. Stir in olives.
Bring to a boil, cover, and reduce heat and simmer until vegetables are
tender. Bring back to a boil and stir in dissolved cornstarch stirring
constantly. Serve over hot buttered noodles.
Footnote : I like to simmer this dish about an hour or hour and a half,
stirring every 15 minutes so it doesn't thicken on bottom and stick. When
you want to reheat any kind of pasta, do not heat in micro-wave oven, just
put in colander and run hot water over tossing while doing so. Micro-waving
it will over cook it and it will become mushy.
Serves at least 4
BonApetite' PattyG from Missouri
Contributed to the FareShare Gazette by Patty; 10 April 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 144 Calories; 7g Fat (51.5% calories from
fat); 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 337mg
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Chilled Gazpacho Recipe
Recipe By : Art Guyer
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Roma tomatoes
1 medium sweet onion, chopped
1 large cucumber, peeled, seeded and chopped
2 small bell peppers, seeds removed (1 green, 1 yellow)
2 small zucchini squash, peeled and chopped
2 jalapeño peppers, seeded and chopped
46 ounces tomato-vegetable juice
1 clove garlic
2 teaspoons olive oil
3 slices bread, cubed
1/3 cup chopped fresh cilantro
1 tablespoon red wine vinegar
1 teaspoon Tabasco sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Briefly plunge tomatoes in boiling water (for about 10 seconds) to loosen
skins. Peel and cut tomatoes in half and remove seeds.
Char pepper skins over burner or under broiler. Place in a paper bag and
seal for about 10 minutes. Remove skin and chop.
In an electric blender or food processor, combine half each of the tomatoes,
onions, cucumber, and bell pepper with enough of the tomato-vegetable juice to
facilitate blending. Add both of the chopped jalapeño peppers.
Blend covered at high speed for at least 30 seconds to thoroughly purée the
raw vegetables. In a large mixing bowl, combine the puréed vegetables with the
remaining tomato-vegetable juice and chill for at least 2 hours. You may also
elect to chill the serving bowls at this time.
Meanwhile, rub the interior of a skillet with the clove of garlic, and add
the olive oil. In the skillet, sauté the bread cubes over medium heat until
golden brown. Set aside until serving time.
Finely chop the remaining vegetables and combine in a small mixing bowl,
along with the cilantro, while adding the red wine vinegar, Tabasco sauce,
salt, and pepper. Thoroughly combine all ingredients and marinate at room
temperature until serving time; or refrigerate if you won't be serving the
gazpacho within an hour.
To serve, place equal portions of the gazpacho in the chilled soup bowls.
Add about 2 tablespoons of the marinated vegetable mixture to the center of
each serving. Garnish with a few of the toasted bread cubes.
Yield: 8 servings
Contributed to the FareShare Gazette by Art Guyer 27 April 2004
www.fareshare.net
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Per Serving (excluding unknown items): 33 Calories; 1g Fat (35.3% calories from
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 279mg
Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Chip Cookie Sticks
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
8 ounces semisweet chocolate -- coarsely chopped
1 cup chopped nuts, optional*
* walnuts, pecans, hazelnuts (filberts)
1. Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing
bowl beat butter and shortening with an electric mixer on medium to high
speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda;
beat until combined, scraping sides of bowl occasionally. Beat in the eggs
and vanilla until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate
and, if desired, nuts. Press dough evenly into the prepared pan.
2. Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown
and center is set. Cool in pan on a wire rack 1 hour.
3. Preheat oven to 325 degrees F. Holding securely to foil lining, gently
remove cookies from pan and place on a cutting board, leaving cookies on
foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side
down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8
minutes or until cut edges are crispy. Carefully transfer cookies to wire
rack (cookies will be tender). Cool.
Make-Ahead Tip: Bake cookies as directed; cool completely. Place in a
freezer container or bag and freeze for up to 3 months. Before serving, thaw
for 15 minutes.
Source: "http://ww4.bhg.com/bhg/food/index.jhtml"
Copyright: "© 2003 Meredith Corporation."
Yield: "1 1/2 dozen"
Contributed to the FareShare Gazette by Dee; 26 April 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 295 Calories; 15g Fat (45.0% calories from
fat); 3g Protein; 39g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 100mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Chip Cookies
Recipe By : Jennie Bartlett
Serving Size : Preparation Time :0:10
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour -- sifted with
1/2 teaspoon baking soda -- and
1 teaspoon salt -- set aside
3/4 cup sugar
3/4 cup brown sugar
3/4 cup shortening -- melted
2 eggs -- well beaten
1 teaspoon vanilla
1 package chocolate chips
Sift flour, soda and salt together, set aside. Cream sugars and shortening.
Add eggs, vanilla. Stir in flour mixture, chocolate chips and walnuts.
Chill dough for an hour or overnight. Drop by tablespoonful on ungreased
cookie sheet. Bake 10 minutes in 375º oven.
Contributed to the FareShare Gazette by Jennie, 24 April 2004
www.fareshare.net
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* Exported from MasterCook *
Chocolate Chip Pumpkin Cookies
Recipe By : JoAnn Fitzpatrick
Serving Size : Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2 cups sugar
1 cup shortening
2 cups pumpkin
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
4 cups flour
2 teaspoons vanilla
12 ounces chocolate chips
Mix together eggs, sugar, shortening and pumpkin until creamy. Mix
together dry ingredients and add to creamy mixture. Stir in chocolate
chips. Drop by large spoonfuls onto greased cookie sheet and bake at
350º for 10 to 12 minutes.
Contributed to the FareShare Gazette by Jennie, 24 April 2004
www.fareshare.net
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* Exported from MasterCook *
Chocolate Crinkles Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
2 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Butter, softened
1 1/2 cup Sugar
1 tsp. Vanilla
4 Eggs, room temperature
3/4 cup unsweetened Cocoa Powder
1/2 cup Powdered Sugar
Heat Oven to 350 degrees
Greased Cookie Sheets
In a small bowl, stir together dry ingredients.
In a large bowl of mixer, beat butter, sugar, vanilla until light and
fluffy on medium high speed. Beat in eggs one at a time. Scrape down
sides of mixing bowl. At low speed, stir in cocoa powder. Stir in
flour mixture by hand, just until blended. Cover and chill dough
overnight.
Place powdered sugar in medium sized bowl. Drop by level Tbsp. into
powdered sugar. Roll each cookie into a ball and coat good with
powdered sugar.
Place each cookie 2" apart on greased cookie sheets. Bake 8 minutes or
until cookie starts to brown around edges. Let cool 2 minutes before
removing to cooling racks.
Yield: 4 dozen
Contributed to the FareShare Gazette by Ron G, 24 April 2004
www.fareshare.net
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Per Serving (excluding unknown items): 51 Calories; trace Fat (3.9% calories from
fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 32mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Macaroonies
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Devil's Food Cake Mix
1 cup Flaked Coconut, toasted
1/2 cup Quick Rolled Oats, toasted
3/4 cup Butter, melted
2 tsp. Vanilla
2 large Eggs, slightly beaten
4 (1.2oz.) Hershey's Milk Chocolate Candy
Bars
1/2 cup Coconut
Preheat Oven to 350 degrees. Use Ungreased Cookie Sheets.
In large bowl, combine all ingredients except candy bars and 1/2 cup flaked
coconut; blend well. Chill 15 minutes. Form into 1" balls and place 2"
apart on cookie sheets.
Bake at 350 degrees for 10 to 12 minutes or until cracked and soft to the
touch. Remove from oven and immediately place 1 small square from candy bar
on top of each cookie. Spread with table knife to frost top of cookie.
Sprinkle with coconut.
Yield: 40 Cookies
Footnote:
To toast coconut and oats, spread out on cookie sheet and bake at 350
degrees 5 to 7 minutes, stirring once.
Contributed to the FareShare Gazette by PattyG, 28 April 2004
www.fareshare.net
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Per Serving (excluding unknown items): 4 Calories; trace Fat (75.2% calories from
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 0 Fruit; 0 Fat.
* Exported from MasterCook *
Chocolate Strawberry Pie
Recipe By :Weston F. Edwards
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oreo Cookie Crust
Fresh strawberries
Chocolate pudding
Cool Whip
Grated chocolate
or chocolate sauce -- optional
Everyone knows how to make Banana cream. Well use the same principal.
Make an Oreo cookie crust.
Slice fresh strawberries in the bottom.
Cover with Chocolate pudding and let it set until cool.
Top with Kool-whip.
Optional: Add grated chocolate on the top or a chocolate sauce.
NOTES : This was very easy and oh-so delicious. I made it in Florida where
the berries were in season and I didn't have a lot of time for cooking.
Contributed to the FareShare Gazette by Bobbie; 7 April 2004.
www.fareshare.net
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* Exported from MasterCook *
Christmas Pound Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups granulated sugar
1 cup butter -- softened
6 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 dash salt
8 ounces dairy sour cream
1/2 cup apricot brandy
or apricot nectar
1 teaspoon orange extract
1 teaspoon vanilla
3/4 teaspoon rum flavoring
Powdered sugar
Raspberry sauce -- (optional)
Grease and flour a 10-inch fluted tube pan; set aide.
In a large bowl, beat granulated sugar and butter with electric mixer on
medium to high speed until well mixed. Add eggs, one at a time, beating
well after each addition. Stir together flour, soda and salt. Combine sour
cream, brandy or nectar, and flavorings. Add flour and sour cream mixture
alternately with butter mixture, beating on low speed after each addition
just until combined. Turn into prepared pan.
Bake in a 325-degree-F. oven about 1 1/4 hours or until toothpick inserted
in center of cake comes out clean. Cool in pan on wire rack 15 minutes.
Loosen sides. Remove from pan. Turn right side up on rack; cool completely.
To serve, sprinkle with powdered sugar; pass sauce.
Makes 16 servings.
**Raspberry Sauce**
Thaw 3 cups frozen raspberries. Puree berries in blender, then sieve.
Discard seeds. In saucepan, combine 1/3 cup sugar and 1 teaspoon
cornstarch. Add berries. Cook and stir until thickened and bubbly. Cool.
Makes 1 cup.
Contributed to the FareShare Gazette by Dancer; 8 April 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 380 Calories; 13g Fat (32.6% calories from
fat); 5g Protein; 58g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 195mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 2 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Coconut Rice Pudding - Caribe
Recipe By : Gourmet, March 2004
Serving Size : 4 Preparation Time :0:45
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup canned unsweetened coconut milk -- well-stirred
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut -- toasted
Simmer rice, milk, coconut milk, sugar and salt, uncovered, in a
2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently,
until thickened, about 40 minutes. Stir in vanilla. Serve warm.
Active time: 45 min. Start to finish: 1 hr.
Source : "Epicurious Food © 2003 CondéNet Inc."
S(Formatted by Chupa Babi): "03.28.04"
Start to Finish Time: "1:00"
Contributed to the FareShare Gazette by ChupaBabi; 4 April 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 178 Calories; 6g Fat (30.5% calories from
fat); 6g Protein; 25g Carbohydrate; 0g Dietary Fiber; 25mg Cholesterol; 223mg
Sodium. Exchanges: 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Congee (Rice Water) Benefits
Recipe By : The Benefits of Congee (Rice Water) by Julie Silver
Serving Size : Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)
Traditionally known as hsi-fan or "rice water", Congee has a myriad of
healing properties. It is both easily digested and absorbed and consists of
an uncomplicated rice soup. Congee tonifies the qi (pronounced "chee" and
without a better description it is the "life force" or "life energy") and
the blood (blood is thought of a bit differently and may be considered as
solidified qi or the transport vessel of qi). Congee harmonizes digestion,
and also acts as a "cooling" agent when there is heat and inflammation in
the body. With the aid of a nursing mother supply of milk may be increased.
Although rice is the most common grain for congee, a variety of additional
vegetables, grains, and herbs can be added to enhance the therapeutic
properties.
Brown rice: diuretic, thirst-quenching, nourishing, good for nursing
mothers
Sweet rice : Used for diarrhea, vomiting, and indigestion
Wheat : cooling, used for fevers, clears digestive tract, calming and
sedating.
Ginger : warming and antiseptic to the organs, used for cold digestive
weakness, diarrhea, anorexia, vomiting, and indigestion.
To make congee, take one cup of rice and simmer it in 5-6 times the amount
of water. Cook for several hours using the lowest heat possible. A crock-
pot works great. In making congee it is better to use too much water than
too little. In Chinese medicine it is said that the longer congee cooks,
the more "powerful" it becomes.
http://www.abodehealth.com/benefits_of_congee.htm
MC format by Hallie.
White rice doesn't really contain as much nutritional value as
many people think but it is easily digestible. I believe that
where people had oatmeal or other grains those were used as effectively
or possibly even more so. However, I also believe that a person should
explore the foods of all cultures with a relatively open mind and be
willing to benefit from them where possible.
Contributed to the FareShare Gazette by Hallie; 17 April 2004.
www.fareshare.net
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* Exported from MasterCook *
Couscous & Roasted Vegetable Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces couscous
1 red bell pepper -- cut
into 1-inch pieces
1 yellow bell pepper -- cut
into 1-inch pieces
3 garlic cloves -- minced
1 medium eggplant -- peeled, seeded and
chopped into 1-inch pieces
5 tablespoons olive oil -- divided
1/3 cup red wine vinegar
1/4 cup chopped fresh basil
or 4 teaspoons dried basil
1/4 teaspoon black pepper
4 ounces feta cheese -- crumbled
Prepare couscous according to package directions, omitting shortening.
Fluff; cool 10 minutes.
Heat oven to broil.
In large bowl, toss bell peppers, garlic and eggplant with 2 tablespoons
oil until thoroughly coated. Spread out vegetables on a 10x15-inch pan.
Broil on top rack 4 to 6 minutes or until eggplant is evenly browned,
stirring often.
In large bowl, combine 3 tablespoons oil, vinegar, basil and pepper. Add
couscous and vegetables; toss.
Chill 2 hours or overnight.
Stir in cheese just before serving.
Makes 8 cups.
Contributed to the FareShare Gazette by Dancer; 8 April 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 272 Calories; 12g Fat (38.9% calories from
fat); 8g Protein; 34g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 164mg
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Cranberry Decadent Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter -- softened
1/2 cup vegetable shortening -- softened
1/2 cup granulated sugar
1 cup light brown sugar -- firmly packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup dried cranberries
Preheat oven to 350 F (180 C). Grease two baking sheets or line them with
parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking
powder and baking soda, and set aside.
In a large bowl beat butter, shortening, granulated sugar and brown sugar
until light and fluffy. Add eggs, one at a time, mixing until fully combined
before additions. In a small cup, mix together the vanilla and the coffee
until the coffee is dissolved, then add to the butter mixture; beat to
combine. Gradually add dry ingredients, mixing until combined. Stir in white
chocolate chips, semi-sweet chocolate chips, and dried cranberries.
Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing
cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm.
Let cool for 1 minute then transfer to a wire rack to cool completely.
Store in airtight containers at room temperature for up to 1 month. Makes
about 48 cookies. These cookies are excellent for shipping
Yield: "48 cookies"
NOTES : Dried cranberries and cinnamon transform this reverse chocolate chip
cookie into a holiday favorite. The coffee granules enhance the flavor of
the chocolate.
Contributed to the FareShare Gazette by Jennie, 25 April 2004
www.fareshare.net
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Per Serving (excluding unknown items): 124 Calories; 7g Fat (48.8% calories from
fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 30mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Creamy Easy Lemon Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups cold milk -- (I would use less)
2 packages vanilla instant pudding -- (4 serving size)
6 ounces frozen lemonade concentrate -- thawed
8 ounces whipped topping -- thawed
1 Prepared graham cracker crumb crust -- 6 ounces
Lemon slices -- optional
Pour milk into large bowl. Add pudding mixes. Beat with whisk for 30
seconds. Add lemonade concentrate. Beat with wire whisk 30 seconds. Mixture
will be thick.
Immediately stir in whipped topping.
Spoon into crust.
Refrigerate for 4 hours or until set.
Garnish with lemon slices, if desired.
Store leftover pie in refrigerator.
Makes 8 servings.
Source : "Cool Whip-Jello Advertisement"
S(MC formatting by): "Bobbie"
NOTES : Next time I would cut the milk down to about 1 1/2 cups as this pie
never completely set up. Very nice flavor.
Contributed to the FareShare Gazette by Bobbie; 7 April 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 90 Calories; 7g Fat (70.1% calories from
fat); trace Protein; 7g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg
Sodium. Exchanges: 1 1/2 Fat; 1/2 Other Carbohydrates.
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