Recipes Included On This Page Adams House Peanut Butter Soup Apricot Nut Bread (Sugar Free) Apricot-Peach Iced Tea Aromatic Rub for Poultry (Cooks Illustrated) Asparagus & Crabmeat Salad Asparagus Flan Asparagus, Apple and Chicken Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Adams House Peanut Butter Soup Recipe By : Dorothy Flatman Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1/4 onion -- diced 1 celery rib -- sliced thin 2 tablespoons flour 2 cups chicken broth 1/4 teaspoon salt 1/2 cup smooth peanut butter 1 dash celery salt 1 teaspoon lemon juice Wilt onion and celery in butter. Add flour and mix well. Stir in chicken broth and cook 30 minutes. Remove from heat and strain. Stir salt, peanut butter, celery salt and lemon juice into broth. Serve in bowls with chopped peanuts sprinkled over. From Dorothy Flatman Contributed to the FareShare Gazette by Art; 14 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 560 Calories; 46g Fat (70.2% calories from fat); 22g Protein; 21g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol; 1565mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat. * Exported from MasterCook * Apricot Nut Bread (Sugar Free) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup (1/2 stick) melted margarine 1/3 cup sugar or sugar substitute 2 eggs or equivalent amount of liquid egg substitute 2 1/4 cups flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup apricot jam or sugar-free apricot jam 1/2 cup chopped dry apricots, soaked in hot water 15 minutes to soften 1/2 cup pure orange juice 1/2 cup chopped walnuts or pecans Cream together the melted margarine, sugar and eggs. Add the remaining ingredients and mix thoroughly. Grease a 9-inch bread pan. Pour the batter evenly into the prepared pan. Bake 50-60 minutes or until an inserted knife come out clean. Allow to cool 15-20 minutes prior to serving. Margie's Note: This is a marvelous recipe to bake for someone who loves apricots. Contributed to the FareShare Gazette by Margie, 2 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1030 Calories; 3g Fat (2.4% calories from fat); 29g Protein; 217g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1539mg Sodium. Exchanges: 14 Grain(Starch); 0 Other Carbohydrates. * Exported from MasterCook * Apricot-Peach Iced Tea Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups cool water 11 ounces apricot nectar -- (two 5.5-oz. cans) 2 tablespoons superfine sugar 3 pitcher-size cold brew tea bags 16 ounces frozen sliced peaches or 1 pound sliced fresh peaches In a large pitcher, stir together cool water, apricot nectar and superfine sugar. Add tea bags; let steep 5 to 7 minutes, dunking tea bags often. Once tea is desired strength, add frozen or fresh peaches. Pour over ice and serve. OR for Raspberry Iced Tea----Switch to berries: Replace apricot nectar with 1 1/2 cups cranberry-raspberry drink. In blender puree 1/2 pint fresh raspberries; strain out seeds. Add to cool water with superfine sugar. Replace peaches with 1 pint fresh respberries. Contributed to the FareShare Gazette by Patty; 15 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (1.3% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. * Exported from MasterCook * Aromatic Rub for Poultry (Cooks Illustrated) Recipe By : Cooks Illustrated Serving Size : Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons ground cardamom 1 1/2 tablespoons ground ginger 1 1/2 tablespoons ground black pepper 1 tablespoon ground turmeric 1 tablespoon ground cumin 1 tablespoon ground coriander 1 1/2 teaspoons ground allspice 1/2 teaspoon ground cloves Mix all of the ingredients together in a small bowl. The rub can be stored in an airtight container at room temperature for several weeks. Makes about 1/2 cup A single recipe of this rub will coat a turkey, two chickens, two ducks, or four Cornish hens. Cooks Illustrated The Best Recipe: Grilling & Barbecue Contributed to the FareShare Gazette by Art; 20 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 5g Fat (22.9% calories from fat); 5g Protein; 31g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat. * Exported from MasterCook * Asparagus & Crabmeat Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 1 tbsp. lemon juice - fresh 1 1/2 tsp. tomato paste 1 1/2 tsp. shallot - minced 1/2 tsp. Dijon mustard 1/4 tsp. pepper 1 lb. asparagus - trimmed 8 oz crabmeat - cooked 4 lg. Boston lettuce leaves - or butter lettuce leaves Whisk the mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared a day ahead.) Cook asparagus in boiling salted water until crisp-tender, about 3-4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. Mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Contributed to the FareShare Gazette by Art 1 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 397 Calories; 47g Fat (98.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 337mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Asparagus Flan Recipe By : Lisa Schroeder of Mother's Bistro and Bar, Portland, OR Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups whole milk 1 2/3 cups heavy cream 3/4 pound fresh asparagus 6 whole eggs -- beaten salt and pepper -- to taste Preheat oven to 325F. Rinse asparagus and cut into 2-inch pieces. Place milk, cream and asparagus in a medium saucepot. Bring to a boil, then lower heat and cook asparagus until very soft. Remove mixture from heat. Pour asparagus and milk mixture into a blender or food processor and blend until smooth. Place a sieve over a mixing bowl and strain asparagus mixture into the bowl, using a rubber spatula to push all the liquid through. In another mixing bowl, beat the eggs. Whisk in strained asparagus mixture. Season with salt and pepper. Grease ramekins or custard cups with butter or cooking spray. Fill ramekins to 3/4 full with asparagus mixture and place them in a baking pan. Add hot water to baking pan so that it comes halfway up the sides of the custard cups. Cover baking pan loosely with aluminum foil, gently folding edges around pan rim, to prevent the tops from getting dark and forming a crust. Bake until set (when a knife inserted in the center comes out clean), about 45 minutes. If custards are not done when you check, return them to the oven and continue to cook, covered, and checking after 15 minutes. Remove baking pan from oven and let sit at room temperature until easy to handle, about 30 minutes. Remove ramekins from baking pan and refrigerate at least two hours. Description: "The Asparagus Flan that Lisa Schroeder serves at her Portland, OR, restaurant disproves the notion that custards are just dessert. This savory version, using a seasonal vegetable, makes a lovely brunch dish." Source: "The Virginian-Pilot, Wednesday, May 5, 2004" Serving Ideas: Toss salad greens with vinaigrette and place in the center of each plate. Loosen the flans by running a knife along the sides of the ramekins. Turn upside down onto the greens, tapping ramekin, if necessary, to release the custard. Place a few grilled asparagus spears on the plates and serve. NOTES: I prepared this for our Mother's Day Dinner and it turned out excellent. I cut the recipe in about half and we still had leftovers. The recipe calls for straining the mixture after it is pureed. However, I have a Vit-a-Mix Blender that, when run on high speed for about a minute, left nothing to be strained out <G>. I recommend preparing this recipe the day before or early in the morning of the day you want to serve it because of the chilling times required. I will definitely fix this again. Formatted in MasterCook by Art Guyer Contributed to the FareShare Gazette by Art Guyer 8 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 350 Calories; 31g Fat (79.0% calories from fat); 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 287mg Cholesterol; 116mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 6 Fat. * Exported from MasterCook * Asparagus, Apple and Chicken Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh asparagus [cut in 1-inch-long pieces] 2 tablespoons cider vinegar 2 tablespoons olive oil 2 teaspoons honey 2 teaspoons minced fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1 can white chicken meat -- drained 1/2 cup diced red apple 2 cups torn salad greens Cook asparagus in small amount of water until crisp-tender, 3-4 minutes; drain and cool. In a blender combine next 6 ingredients. Puree until smooth, set aside. Stir into torn greens, chicken, apple and asparagus; toss together with the pureed salad dressing. Serve immediately. Yield : 2 Servings Contributed to the FareShare Gazette by Patty; 25 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 14g Fat (72.6% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.

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