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FareShare Gazette Recipes -- July 2004 - G's

 

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Recipes Included On This Page

Garlic Lover's Eggplant
Green Salsa Dressing

Green Tomato Pie with Raisins

Grilled Lamb Shanks

Ground Turkey Sloppy Arts

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                       * Exported from MasterCook *

                         Garlic Lover's Eggplant

Recipe By     :
Serving Size  : 8     Preparation Time :0:45
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggplants
  10                    garlic cloves
     1/2           cup  all-purpose flour
     1/2           cup  buttermilk baking mix
  1           teaspoon  oregano
     1/2      teaspoon  black pepper
  1              large  egg
                        Olive oil
                        Salad oil

1. Cut eggplant into 1/2-inch slices. Place in single layer on paper
towels. Sprinkle with salt and set aside for 30 minutes.

2. Using garlic press, press 6 garlic cloves and place into mixing bowl.
Add flour, biscuit mix, oregano, pepper, slightly beaten egg and enough
water to make batter the consistency of pancake batter.

3. Pour half olive oil and half salad oil to a depth of 1/4 inch in a
skillet over medium heat. Crush four garlic cloves with flat edge of knife;
add to oil and saute until lightly browned. Press the cloves against sides
of pan just before removing to release more of the garlic flavor.

4. Coat each eggplant slice with batter; fry, being careful not to brown
too fast. (Do not burn.) Serve immediately.

NOTES : If you like garlic, you will like this dish. Lots of garlic and
herbed batter make this eggplant recipe different and delicious.

Contributed to the FareShare Gazette by Robin; 12 July 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 103 Calories; 2g Fat (15.7% calories from 
fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 99mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                           Green Salsa Dressing

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  green tomatoes -- coarsely chopped
  1                     fresh jalapeno pepper -- or chili pepper
  2                     garlic cloves -- peeled and crushed
  2                     scallions -- green and white
                        parts, cut into l-inch lengths
     1/3           cup  water
  2        tablespoons  chopped fresh cilantro leaves
     1/4           cup  vegetable oil
  1           teaspoon  salt
  1         tablespoon  fresh lime juice

Combine green tomatoes, pepper, garlic, scallions and water in a 4-cup
glass measure or small microwave-safe mixing bowl. Cover tightly with
plastic wrap.

Microwave at High for two minutes. Let stand one minute. Prick plastic to
release steam. Remove from oven and uncover carefully.

Scrape into a blender or food processor. Add remaining ingredients and
blend until smooth.

Source :  Garden Pathways

 1997-2003 Don Gue

Yield : "1 2/3 cups"

NOTES : A variety of Mexican salsa, this dressing can be used as a topping
for beans and rice or mixed with beans to make a salad.

Contributed to the FareShare Gazette by Chupababi; 7 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 110 Calories; 11g Fat (87.4% calories 
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
433mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat.


 
                      * Exported from MasterCook *

                      Green Tomato Pie with Raisins

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     really green tomatoes -- (4 to 5)
                        [2 1/2 cups coarsely grated]
                        Pastry for an 8 -inch 2-crust pie
  1 1/2           cups  brown sugar
  3        tablespoons  flour
                        Rind of 1 lemon -- grated finely
  6        tablespoons  lemon juice
     1/2           cup  golden raisins
     1/4      teaspoon  salt
     1/4      teaspoon  allspice
     1/4           cup  minced candied ginger

Put tomatoes through a coarse grater or a food processor's large shredder.
Put in a colander and let drain overnight.

Prepare double pie crust. Line 8-inch pie pan with half. Roll out second
half and set aside.

Mix remaining ingredients with tomatoes. Place in pie shell and cover with
top crust. Prick holes in crust.

Bake in 450 degree F. oven for 10  minutes. Reduce heat to 350 degrees F.
and bake 40 minutes longer or until golden brown.

Source :  Garden Pathways

 1997-2003 Don Gue

NOTES : In many American homes the beginning of fall is heralded by a green
tomato pie. Made with the fruits that were saved from the first frost, it
is a delightful dessert.

Contributed to the FareShare Gazette by Chupababi; 5 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 147 Calories; trace Fat (0.5% calories from 
fat); 1g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 79mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Grilled Lamb Shanks

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     lamb shanks
  1                     carrot -- peeled and sliced
  1                     onion -- diced
  1              stalk  celery -- diced
  3                     fresh parsley sprigs
  3                     fresh thyme sprigs
  1               head  garlic -- cut in half across
                        the cloves
  1              piece  ginger root -- 2 inches long
                        peeled and sliced
  6                     peppercorns
     1/2           cup  peanut oil -- any oil will
                        substitute
  1             bottle  red wine

Arrange the shanks in a large, shallow baking dish. Scatter the
vegetables, herbs, garlic, ginger root and peppercorns over the top. Pour
in the oil and the wine. Turn the shanks over in the marinade to coat
evenly. Cover and refrigerate overnight.

Position a rack in the center of the oven and preheat the oven to 350 F
(180 C). Transfer the shanks to a heavy pot with a lid and pour the
marinade evenly over the top. Cover and cook in the center of the oven
until fork tender, about 2 hours. During cooking, turn the shanks over
from time to time. Remove from the oven and let cool, then refrigerate
overnight in the marinade.

Drain the shanks over a pot, catching the marinade. Place the marinade
over medium-high heat and cook until reduced to a good coating
consistency. Arrange the shanks on a griller (broiler) tray and slip
under the griller (broiler). Grill (broil) until glazed and crisp, about 5
minutes, then turn and grill until glazed and crisp on the second side and
heated through, 2-3 minutes longer. Serve the shanks at once with the
reduced sauce spooned around them.

Contributed to the FareShare Gazette by Jennie; 17 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 188 Calories; 18g Fat (86.3% calories from 
fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium.  
Exchanges: 0 Grain(Starch); 1 Vegetable; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                        Ground Turkey Sloppy Arts

Recipe By     :Art Guyer
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Non-fat cooking spray
  2             pounds  ground turkey
  2             medium  onions -- chopped
  1         tablespoon  minced garlic
     1/4           cup  chopped celery
  28            ounces  crushed tomatoes -- (1 can)
  12            ounces  tomato paste -- (1 can)
     1/2           cup  Splenda
  2        tablespoons  quick-cooking rolled oats
     1/3           cup  red wine
                        or cider vinegar
  2        tablespoons  Worcestershire sauce
  2        tablespoons  liquid smoke
  1           teaspoon  dry mustard
     1/2      teaspoon  seasoned salt
     1/2      teaspoon  chili powder
     1/4      teaspoon  black pepper
  1               dash  Tabasco sauce
                        or cayenne pepper

Spray saute pan with non-fat cooking spray. Brown turkey with onions,
celery and garlic over medium-high heat about 6 to 8 minutes. Drain.

Transfer the turkey and onions to a slow cooker. Stir in the remaining
ingredients.

Cover and cook on low 6 to 7 hours. Serve on rolls or sliced bread.

Formatted in MasterCook by Art.
Contributed to the FareShare Gazette by Art; 25 July 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 260 Calories; 10g Fat (34.4% calories from 
fat); 24g Protein; 19g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 708mg 
Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fat; 
0 Other Carbohydrates.

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