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FareShare Gazette Recipes -- August 2004 - C's (Page 2)

Page C1  |  Page C2

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Creamy Cucumber Salad
Creamy Mashed Potato Bake

Crispy Chocolate Squares Candy

Crispy Fried Chicken

Crunchy Cucumber Spread

Cucumber Almond Sauce

Cucumber And Herb Salad

Cucumber and Pickled Plum Salad

Cucumber and Vidalia Onion Salad

Cucumber Gazpacho

Cucumber Granita

Cucumber Ketchup

Cucumber Pickle Spears

Cucumber Raita

Cucumber Raita (Sunetra)

Cucumber, Yogurt and Spearmint Salad

Cucumbers In Cream Sauce

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                          Creamy Cucumber Salad

Recipe By     :Lucinda Rasmussen for Veggies Unite!
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  cucumbers -- peeled and thinly
                        sliced
     1/2           cup  cider vinegar
     1/2           cup  water
  1         tablespoon  sugar
  2                     green onions -- sliced
                        into 1/4 thick rings
     1/2           cup  yogurt -- sour cream
                        or mayonnaise

Put cucumbers in a non-metallic bowl. Mix together the vinegar, water and
sugar.

Pour over cucumbers, cover with plastic wrap and allow to marinate in the
refrigerator for 24 hours.

Drain cucumbers and mix in the green onions and yogurt (or sour cream or
mayonnaise). You can also add some sliced sweet onions (i.e., Vidalia) to
the cucumbers when you marinate them. This recipe is on the tart side.

S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 25 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 45 Calories; 1g Fat (15.6% calories from 
fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 14mg 
Sodium.  Exchanges: 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Creamy Mashed Potato Bake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  mashed potatoes
     1/4      teaspoon  garlic powder
  1 1/3           cups  French's French fried onions
  1                cup  sour cream
     1/4           cup  milk
  1                cup  shredded Cheddar cheese

Combine mashed potatoes, sour cream, milk and garlic powder in large bowl.
Make sure all ingredients are well blended.

Spoon half the potato mixture into a 13x912-inch baking dish you have
sprayed with non-stick coating. Sprinkle with 2/3 cup fried onions and 1/2
cup of cheese. Top with remaining potatoes.

Bake at 350 degrees F. for 30 minutes or until good and hot. Top with
remaining onions and cheese. Bake 5 to 10 minutes longer or until onions
are golden.

Serves 6.

Contributed to the FareShare Gazette by Patty; 20 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 248 Calories; 17g Fat (60.8% calories from 
fat); 8g Protein; 16g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 388mg 
Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.


 
                      * Exported from MasterCook *

                      Crispy Chocolate Squares Candy

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10 1/2        ounces  miniature marshmallows
  1                cup  Jif peanut butter
  1                cup  semi-sweet chocolate chips -- (6-ounce bag)
     1/2           cup  butter
  2               cups  crispy rice cereal
  1                cup  salted peanuts -- without skins
                        FROSTING:
  1                cup  semi-sweet chocolate chips -- (6-ounce bag)
     1/4           cup  butter
     1/4           cup  milk
  2               cups  powdered sugar
  1           teaspoon  vanilla

In a large bowl, combine marshmallows, peanut butter, chocolate chips and
butter. Cover and micro-wave at high 2 1/2 minutes. Stir until well
blended, the mixture will be lumpy. Add cereal and peanuts; stir until well
coated. Spread into greased 13x9x2-inch pan or baking dish.

For frosting, combine chocolate chips, butter and milk in another bowl.
Cover and micro-wave at high 1 1/2 minutes. Mix until smooth. Add powdered
sugar and vanilla. With electric mixer, beat frosting until smooth.

Spread over cereal mixture. Cover and refrigerate 2 hours or until firm.
Cut into squares.

Yields about 4 dozen.

Contributed to the FareShare Gazette by Patty; 1 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 70 Calories; 3g Fat (36.8% calories from 
fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 
41mg Sodium.  Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                           Crispy Fried Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  frying chicken -- cut-up
                        **Seasoned Flour**
  1 1/2           cups  self-rising flour
                        [make your own by adding 1 teaspoon
                        baking powder to 1 1/2 cups regular flour]
  1           teaspoon  garlic powder
  1 1/2      teaspoons  white pepper
  1         tablespoon  salt
  1 1/2      teaspoons  paprika -- use Hungarian
                        paprika
     1/4      teaspoon  poultry seasoning
                        **Crispy Batter**
     2/3           cup  self-rising flour
     1/2      teaspoon  salt
     1/8      teaspoon  white pepper
  1                     egg -- beaten
     3/4           cup  buttermilk

Combine flour and seasonings in a bowl.

Combine egg with buttermilk. Add gradually to dry ingredients.

Heat oil to 365 degrees F. in deep fat fryer to a depth of 2 inches.

Moisten chicken pieces, dip in seasoned flour then dip in batter. Coat with
dry flour mix a second time.

If possible, it makes a better crisper crust, if you lay chicken on a rack
in pan. Cover with plastic wrap loosely and refrigerate at least 1 hour
before frying.

Fry in hot oil, not crowding chicken pieces for 15 to 18 minutes or until
well browned and tender. You can always remove a piece and pierce with fork
to make sure juices a running clear. With tongs, remove to paper towels to
drain.

Serves 3 or 4.

Contributed to the FareShare Gazette by Patty; 14 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 283 Calories; 2g Fat (7.5% calories from 
fat); 10g Protein; 54g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 2788mg 
Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.


 
                      * Exported from MasterCook *

                         Crunchy Cucumber Spread

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese -- softened
     1/2           cup  sour milk or buttermilk
  1         tablespoon  milk
  1           teaspoon  grated onion
     1/4      teaspoon  Worcestershire sauce
     1/3           cup  finely chopped cucumber

Combine all ingredients except cucumber, mixing until well-blended. Add
cucumbers. Chill for several hours.

Source : "B's Cucumber Recipes"

S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 26 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 100 Calories; 10g Fat (87.8% calories from 
fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 86mg 
Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                          Cucumber Almond Sauce

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  heavy cream
                        or sour cream
  2        tablespoons  vinegar
                        or lemon juice
     1/4      teaspoon  salt
     1/4      teaspoon  paprika
  1              large  cucumber -- pared, seeded,
                        and cut finely
                        Slivered almonds
  2          teaspoons  finely chopped chives
                        or dill -- optional

Beat cream until stiff. If the cream is sweet, add lemon juice slowly.
Season the sauce with salt and paprika. Add cucumbers and almonds to the
sauce. Add herbs if desired. Serve cold with aspics, mousses, cold fish or
meats (especially salmon).

There was no measure/amount for the almonds; just "slivered almonds". I 
use blanched and generally a handful.

The Joy of Cooking by Rombauer and Becker

Contributed to the FareShare Gazette by Chupababi; 26 August 2004.
www.fareshare.net

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



 
                      * Exported from MasterCook *

                         Cucumber And Herb Salad

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  white wine vinegar
                        or balsamic vinegar
     1/4           cup  extra virgin olive oil
     1/4           tsp  salt
     1/4           tsp  pepper
  2        tablespoons  grated onion
  1              clove  garlic -- finely minced
  3                     cucumbers -- peeled and sliced
  2        tablespoons  fresh chives -- finely chopped
  2        tablespoons  fresh chervil -- chopped
                        [if you have it]
                        Goat cheese -- optional

Combine first 6 ingredients and toss well with sliced cucumbers. Keep
chilled. Sprinkle with chives and chervil.

Serve on toasted pita wedges and sprinkle with goat cheese, if desired.

S(Formatted by Chupa):  "~"

Contributed to the FareShare Gazette by Chupababi; 27 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 52 Calories; 5g Fat (75.5% calories from 
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 46mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Cucumber and Pickled Plum Salad

Recipe By     :Sundays at Moosewood Restaurant by the Moosewood Collective
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4          teaspoons  umeboshi paste
                        or finely chopped umeboshi -- see note
  4          teaspoons  mirin
  2             medium  cucumbers -- peeled, seeded,
                        and sliced into half-moons
     1/4           cup  chopped scallions
     1/4           cup  fresh parsley -- chopped

Mix together the umeboshi paste, mirin, chopped scallions and parsley.

Toss the cucumbers with this mixture until they're evenly coated. Garnish
with more chopped scallions or parsley, if you like. Serve soon after
tossing or the salad will become watery.

Serves 4-6

S(Formatted by Chupa): "~"

NOTES : Umeboshi are pickled plums and are known to help digestion and
stimulate diet.

Contributed to the FareShare Gazette by Chupababi; 27 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 23 Calories; trace Fat (7.9% calories from 
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  
Exchanges: 1 Vegetable.


 
                      * Exported from MasterCook *

                     Cucumber and Vidalia Onion Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  cucumbers -- peeled and
                        sliced very thin
  1         tablespoon  salt
     1/2         small  Vidalia onion -- sliced very thin
                        or other sweet onion
                        or 1 small yellow onion
  4          teaspoons  red-wine vinegar
  2        tablespoons  vegetable oil
                        Freshly ground black pepper
  3        tablespoons  snipped fresh dill

Put the cucumbers in a colander and sprinkle with about 1 1/2 teaspoons of
the salt, tossing to distribute evenly.

Put the onion in a small bowl and sprinkle with the remaining 1 1/2
teaspoons salt, adding about 1 teaspoon of the vinegar as well - the salt
and vinegar will mellow the bite of the raw onion.

Let the vegetables stand for at least 10 minutes and up to 30 minutes, then
rinse them in cool water and gently squeeze out excess moisture, blotting
with paper towels if necessary.

Mix the cucumbers and onions. Add the oil, the remaining 1 tablespoon
vinegar and a good grind of fresh pepper. Taste and add more vinegar if you
like. Toss well with the dill. Chill for at least 30 minutes and serve
chilled as a condiment-type salad.

Source : "dishesdone for That Home Site Forums"
S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 28 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 85 Calories; 7g Fat (70.9% calories from 
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1602mg 
Sodium.  Exchanges: 1 Vegetable; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                            Cucumber Gazpacho

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              clove  garlic -- pressed
     1/2           tsp  salt
  4             medium  cucumbers -- peeled
  29            ounces  chicken broth
                        [Two 14 1/2-ounce cans]
  4        tablespoons  white vinegar
  16            ounces  sour cream -- (non-fat works fine)
  2              drops  Tabasco -- optional but I
                        think necessary
  1                     tomato -- chopped
  1             medium  cucumber -- peeled and chopped
  1                     onion -- chopped

Place first 5 ingredients in blender or processor. Puree mixture.
Stir in sour cream and Tabasco, if desired. Chill soup mixture.

Spoon equal amounts of chopped tomato, cucumber and onion in the bottom of
individual serving bowls. Top evenly with chilled soup and serve.

Serves 4-6.

Source : "From Food for Thought"

S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 28 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 345 Calories; 26g Fat (64.3% calories from 
fat); 11g Protein; 21g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 992mg 
Sodium.  Exchanges: 1/2 Lean Meat; 3 Vegetable; 1/2 Non-Fat Milk; 5 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                             Cucumber Granita

Recipe By     :Ice Cream Book by Bruce Weinstein
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  cucumbers
     1/4           cup  sugar
  3        tablespoons  chopped fresh dill
     1/4      teaspoon  salt

Peel the cucumbers, slice them in half lengthwise and scoop out the seeds
with a spoon. Roughly chop the cucumbers and place them in a food processor
with the sugar, dill and salt. Process until completely smooth, stopping to
scrape down the sides of the work bowl as necessary.

Refrigerate until cold or overnight. Stir the chilled mixture, then freeze
in 1 or 2 batches in an ice-cream maker according to manufacturer's
directions. When finished, the granita will be soft and have the
consistency of sorbet. Transfer to a freezer-safe container and freeze to
harden.

To serve, scrape the top of the granita with a heavy ice cream spade or
scoop, creating shaved ice crystals. Serve in small, chilled dishes.
Alternately, pour the cucumber mixture into ice cube trays, filling only
half way, and freeze until firm. Before serving, process the cucumber ice
cubes in a food processor until chopped and slushy. Serve immediately.

VARIATIONS:

Cracked Cucumber Granita: Substitute 1 tablespoon cracked black peppercorns
for the dill. Proceed with the recipe as directed.

Cucumber Basil Granita: Omit the dill. Add 8 fresh basil leaves to the food
processor along with the cucumber. Proceed with the recipe as directed.

Cucumber Mint Granita: Omit the dill. Add 1 teaspoon fresh mint leaves to
the food processor along with the cucumber. Proceed with the recipe as
directed.

Optional : add 1 tablespoon green creme de menthe before freezing.

Cucumber Thyme Granita: Substitute 2 teaspoons fresh thyme leaves for the
dill. Proceed with the recipe as directed.

S(Formatted by Chupa): "~"

NOTES : Try this light, refreshing, and unusual ice as a summer lunch
opener served in a hollowed-out tomato. Or, drizzle with a little
buttermilk for a very interesting summer "soup."

Contributed to the FareShare Gazette by Chupababi; 29 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 44 Calories; trace Fat (3.7% calories from 
fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg 
Sodium.  Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                             Cucumber Ketchup

Recipe By     : Eva Goding, Livermore Falls, ME.
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ripe cucumbers
  1                     red pepper -- chopped
  2               cups  sugar
  1           teaspoon  cinnamon
  1                cup  chopped onion
  4               cups  vinegar
  1           teaspoon  salt
  1           teaspoon  cloves
     1/8      teaspoon  pepper

Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft
centers have been removed. Add onion, pepper and sufficient water to
prevent sticking. Cook slowly, stirring frequently, until tender. Add
remaining ingredients. Cook slowly, stirring frequently, until thick.

Source : "B's Cucumber Pages"

S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 29 August 2004.
www.fareshare.net

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



 
                      * Exported from MasterCook *

                          Cucumber Pickle Spears

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  pickling cucumbers -- (about 1 pound)
                        cut lengthwise into 6 spears
  2          teaspoons  salt
  3              large  dill sprigs
  1                     garlic clove -- halved
  1                cup  white vinegar
  1                cup  water
     1/4           cup  sugar

Place cucumber spears in a large bowl. Sprinkle with salt, and toss gently
to coat. Cover and chill 2 hours.

Drain cucumber spears in a colander. Rinse under cold water; drain well.
Pack cucumber spears into a wide-mouth 1-quart jar. Add dill and garlic to
jar; set aside.

Combine vinegar, water, and sugar in a small saucepan; bring to a boil,
stirring until sugar dissolves. Pour hot liquid over cucumber spears.

Cover jar with metal lid and screw on band. Cool completely.

Cover and marinate in refrigerator 5 days before serving.

Serving Size: 1 spear

Source : "Cooking Light, June 1997, p.152"
Copyright : " Cooking Light"
Yield : "24 Spears"

NOTES : The longer these pickles marinate, the stronger their flavor
becomes. Pickles will last up to 6 weeks in the refrigerator.

Contributed to the FareShare Gazette by Chupababi; 16 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 13 Calories; trace Fat (2.0% calories from 
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 179mg 
Sodium.  Exchanges: 0 Vegetable; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                              Cucumber Raita

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     cucumbers -- peeled and finely
                        chopped
  1                cup  plain yogurt
  1           teaspoon  ground cumin
     1/2      teaspoon  grated fresh ginger
                        Salt and pepper
                        Paprika

Combine cucumbers with yogurt in a bowl. Fry cumin in a dry pan for 1
minute until fragrant, then add to yogurt mixture with the ginger. Season
with salt and pepper. Place in a bowl and dust with paprika. Serve chilled.
Can be refrigerated up to 2 days.

Serves 2-4.

Source : "Susan Hooper for B's Cucumber Pages"

S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 22 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 79 Calories; 3g Fat (33.0% calories from 
fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 43mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 
1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Cucumber Raita (Sunetra)

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     cucumber -- peeled and grated
  1 1/2            cup  plain yogurt
     1/2           cup  water
     1/4           cup  fresh coriander leaves -- chopped
     1/2      teaspoon  roasted cumin seeds
     1/2      teaspoon  salt
     1/4      teaspoon  cumin/coriander powder
     1/4      teaspoon  chili pepper

Add cucumber to yogurt and water. Roll cumin seeds to a powder and add. Add
coriander and spices.

Source : "Jacqueline Clement via Veggies Unite!"
S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 22 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 133 Calories; 6g Fat (40.7% calories from 
fat); 7g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 624mg 
Sodium.  Exchanges: 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                   Cucumber, Yogurt and Spearmint Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  nonfat yogurt
  2                     cucumbers
  1                     garlic clove -- minced (1 to 2
                        cloves)
                        [1 or 2 teaspoons minced]
                        Salt
                        Freshly ground black pepper
     1/3           cup  chopped fresh mint -- (preferably
                        spearmint)
     1/3           cup  chopped flat-leaf parsley
     1/2      teaspoon  sugar -- (optional)
  2           teaspoon  extra-virgin olive oil
                        Pita bread

Drain the yogurt in a yogurt funnel or cheesecloth-lined colander for 1
hour.

Peel the cucumbers, cut each one in half lengthwise; use a melon baller or
spoon to scoop out the seeds. Cut the cucumbers in 1/4-inch dice. Mash the
garlic and salt to a paste in a mixing bowl.

Stir the drained yogurt into the garlic paste. Add the cucumbers, pepper,
mint, parsley and sugar; toss to mix. Correct the seasoning, adding salt
and pepper to taste. Just before serving, drizzle the salad with olive oil.

Tear off pieces of pita bread and use them to scoop up the salad.

147 Calories per serving, 10 G Protein, 5 G Fat, 16 G Carbohydrate, 107 MG
Sodium, 12 MG Cholesterol.

Serves 4 to 6

The mint of choice is spearmint, but any fresh mint will work.
Source : "B's Cucumber Pages"
S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 30 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 109 Calories; 3g Fat (21.6% calories from 
fat); 8g Protein; 14g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 92mg 
Sodium.  Exchanges: 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Cucumbers In Cream Sauce

Recipe By     : Ronneburg Restaurant in the Amana Colonies in Iowa
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  cucumbers -- peeled and thinly
                        sliced
  1             medium  onion -- sliced
  2          teaspoons  salt
     1/2           cup  heavy cream
  2        tablespoons  vinegar
     1/4      teaspoon  salt
     1/8      teaspoon  pepper

In a large bowl, combine cucumbers, onion, and salt. Let stand at room
temperature about 1 hour. Drain well.

Combine cream, vinegar, salt and pepper; add to cucumber/onion mixture and
stir.

Chill several hours before serving.

Source : "Sharon Raghavachary for B's Cucumber Pages"
S(Formatted by Chupa): "~"

Contributed to the FareShare Gazette by Chupababi; 30 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 77 Calories; 6g Fat (63.2% calories from 
fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 609mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other 
Carbohydrates.

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