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FareShare Gazette Recipes -- October 2004 - C's
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* Exported from MasterCook *
Cabbage Salad
Recipe By :
Serving Size : 9 Preparation Time :24:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 head green cabbage -- chopped or sliced
3 ounces chicken ramen -- (1 package)
3 scallions -- sliced
2 tablespoons sesame seeds -- toasted
1/2 cup slivered almonds -- toasted
DRESSING
2 tablespoons granulated sugar
3 tablespoons vinegar
1/2 cup oil
or 1/4 to 2 tablespoons oil
and 2 tablespoons sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot chili oil -- (optional)
To make dressing, put sugar, vinegar, salt and pepper in a large bowl and
whisk until sugar dissolves. Whisk in oils until well blended.
Add cabbage and green onions. Toss to mix. Cover and refrigerate
overnight. Mixture will wilt and decrease in volume.
About 4 hours before serving, crumble uncooked noodles over cabbage
mixture. Sprinkle with flavor/seasoning packet and toss to mix well.
Cover and refrigerate. Noodles will soften as they absorb moisture.
Just before serving add almonds and sesame seeds and toss to mix.
Yields 3 cups.
Preparation Time: More than a day
NOTES : An Oriental spicy slaw that needs to sit for a day.
Contributed to the FareShare Gazette by Robin; 15 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 179 Calories; 17g Fat (83.8% calories
from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
120mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Cajun Shrimp Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water -- for cooking shrimp
1 pound raw medium prawns -- (18 to 24 prawns)
peeled
3 tablespoons fresh lemon juice
2 tablespoons pure olive oil
1/2 cup yellow onion -- peeled and chopped
1 teaspoon minced garlic
1 red bell pepper -- seeded
pits removed and coarsely chopped
1 green bell pepper -- seeded
pits removed and coarsely chopped
1 stalk celery
peeled and thinly sliced
1 tablespoon fresh thyme leaves
or 1 teaspoon dried thyme leaves
1 tablespoon file seasoning
28 ounces crushed tomatoes in puree
1 cup red table wine
1/2 teaspoon crushed red pepper flakes
1 cup shrimp cooking liquid
1 1/2 cups fish stock
or bottled clam juice
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch -- mixed with
1/4 cup water
1/4 cup Italian parsley -- stemmed and chopped
1/4 cup Italian parsley -- for garnish
Cook rice first and while it is cooking, cook shrimp.
To cook shrimp, bring water to a boil; add shrimp and boil for 6 - 8
minutes until color changes to pink; rinse in cold water (to stop cooking),
and drain.
To prepare stew, squeeze juice of 1/2 lemon over cooked shrimp and set
aside. Put oil in 6-quart saucepan and cook onion on medium heat until it
is softened and translucent, 6 - 8 minutes. Add garlic, chopped peppers,
celery, thyme and file seasoning; cook for 5 more minutes. Add tomato,
wine, pepper flakes, shrimp cooking liquid, fish stock, paprika,
Worcestershire sauce and salt. Simmer for 10 minutes and taste to determine
the level of "heat" from the peppers. Add more if necessary. If you want to
thicken it, add cornstarch mixture and simmer for 3 - 4 minutes. Add 1/2
cup parsley.
The stew can be made to this point and held for several hours. Add the
cooked shrimp just before you are ready to serve. Add shrimp. When it is
heated through, squeeze remaining lemon juice over it and serve.
NOTES : The flavor of the shrimp really comes through in this stew. You can
substitute crawfish, other shellfish, cooked chicken, and chicken stock for
the shrimp. To serve, ladle immediately into shallow bowls, garnishing each
serving with chopped parsley.
Yield : 6 servings.
Contributed to the FareShare Gazette by Robin; 16 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 91 Calories; 2g Fat (25.7% calories
from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;
280mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
CajunPapa's Hot Plum Sauce
Recipe By : CajunPapa
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Smucker's red plum jam
[don't skimp with a store brand!]
1 fresh habanera -- finely chopped
[or more]
3 garlic cloves -- grated
[ed. or crushed/minced]
Finely chopped leaves from
three 6-8-inch rosemary stems
1 dash black pepper
1 tablespoon red wine
[or dryish white grape juice or cider]
adding more if needed for processing
Blenderize all. Use as a sauce or marinade. Keeps well due to the rosemary,
but it's best to refrigerate it anyway.
Cuisine : "Asian"
Source : "chile-heads@globalgarden.com"
S(Formatted by Chupa): "09.28.04"
Contributed to the FareShare Gazette by Chupababi; 4 October 2004.
www.fareshare.net
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* Exported from MasterCook *
Caramel Popcorn Balls
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups popped corn
3/4 cup granulated sugar
3/4 cup brown sugar -- packed
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup butter or margarine
Measure popped corn into large bowl.
Combine sugar, corn syrup, water, vinegar and salt in 2-quart saucepan.
Heat to boiling over medium-high heat, stirring frequently. Cook, stirring
constantly, to 250 degrees F. on candy thermometer (or until small amount
of mixture dropped into very cold water forms a hard ball). Reduce heat to
low; stir in butter until melted. Pour syrup in thin stream over corn in
bowl, stirring until corn is well coated. Cool slightly.
Butter hands and shape mixture into 3-inch balls and place on waxed paper.
Contributed to the FareShare Gazette by Margie; 29 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 148 Calories; 8g Fat (44.8% calories
from fat); trace Protein; 21g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol;
121mg Sodium. Exchanges: 1 1/2 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Carrot Cookies (Hallie's)
Recipe By : Hallie
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened (125 mL)
1 cup Splenda granular(r) -- (250 mL)
1 egg
1 1/2 cups finely shredded carrots -- (375 mL)
[3 to 4 medium/small carrots]
1/2 cup milk -- (125 mL)
1 teaspoon vanilla -- (5 mL)
1 cup all-purpose flour -- (250 mL)
1 cup whole wheat flour -- (250 mL)
2 cups oats -- (500 mL)
[the 30 to 5-minute quick-cooking oats]
2 teaspoons baking powder -- (10 mL)
1/4 teaspoon salt -- (1 mL)
1 pinch ground habanera powder -- (very small pinch)
or a good pinch of cayenne pepper
1 teaspoon cinnamon -- (5 mL)
1/4 teaspoon nutmeg -- (1 mL) freshly
grated
[if your nutmeg is old or pre-ground use
more]
1 cup dried cranberries -- (250 mL)
or Craisins(r)
Preheat the oven to 375F (190C).
Grease two cookie sheets.
Cream the butter and Splenda together until well mixed.
Beat in the egg; mix in the carrot, milk and vanilla.
Add the rest of the ingredients and mix well. This makes a fairly stiff
mixture and I usually end up incorporating the cranberries by hand so I
don't smoosh them up too much.
Drop by tablespoonfuls onto the prepared cookie sheets. I can usually get
24 to a sheet with room to spare.
Bake for about 15 minutes or until slightly browned.
Makes approximately 48 cookies.
Hallie's comments: These cookies don't spread so you will have cookies
pretty much the same shape as you push them off the spoon unless you
flatten them with a fork or something. If you don't flatten them they will
be a bit softer in the middle if you don't add a minute or two to the
baking time but be careful you don't burn them. Also, since they don't
spread you can put them pretty close together on your baking sheet.
The hot pepper gives them a nice spicy nip; use your own preference as to
how much you add. I usually find that a very tiny pinch of the habanera is
sufficient as long as I make sure to mix it thoroughly through the flours
before I add them to the rest of the ingredients.
You could substitute raisins for the cranberries but for our personal
taste, raisins tend to add too much sweetness. It might be interesting to
try chopped fresh cranberries but I haven't done it ... yet.
Recipe and MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 24 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 64 Calories; 3g Fat (36.4% calories
from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol;
54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Carrot/Apple Cake (Hallie's)
Recipe By : Hallie
Serving Size : 18 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooking oil -- (250 mL)
1 1/2 cups Splenda (r) granular -- (375 mL)
4 eggs
2 cups finely shredded carrot -- (500 mL)
1 cup shredded apple -- (250 mL)
[a tart apple such as Granny Smith]
1/2 cup cranberries -- (125 mL) see notes
2 cups whole-wheat flour -- (500 mL)
2 teaspoons baking soda -- (10 mL)
1/2 teaspoon salt -- (2 mL)
1 1/2 teaspoons cinnamon -- (7 mL)
1/4 teaspoon finely minced habanera pepper -- (1 mL)
Preheat oven to 350F (180C). Lightly grease a 9x13-inch (22 x 33 cm) pan.
In a large bowl beat the oil and Splenda together.
Beat in the eggs one at a time.
Stir in the carrot, apple and cranberries.
Sprinkle the baking soda, salt, cinnamon and minced habanera over this; mix
lightly but well.
Add the flour and stir just enough to make sure it is evenly distributed
and moistened; don't beat.
Pour the batter into the prepared pan and bake for about 40 minutes or
until a wooden skewer comes out clean when poked into the center.
Hallie's notes:
I use wild bog cranberries [Vaccinium vitis-idaea] (also known as
lingonberry, not highbush cranberries); they are quite similar to the ones
you can buy in the stores but much smaller and really packed with flavour.
If you use the larger ones from the store you should chop them coarsely and
it might not hurt to add a little orange zest just to punch up the flavour
a bit.
We really like the flavour of habanero peppers; yes, they can pack quite a
wallop but you can vary the amount you use according to taste.
If you absolutely can't stand the idea of some hot pepper you could try
substituting some ginger but it won't be the same! The amount of hot pepper
in this recipe is not overwhelming - it just gives an added zing.
I like to use the finest shredder for the carrots and a slightly coarser
one for the apple. If you can't find any really tart apples you could try
adding a bit of lemon juice or lime juice - just enough to increase the
tartness.
Contributed to the FareShare Gazette by Hallie; 6 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 169 Calories; 13g Fat (69.2% calories
from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol;
212mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat.
* Exported from MasterCook *
Cheesecake from Dee (Low Carb)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cream cheese -- at room temperature
1 1/3 cups Splenda
4 large eggs -- at room temperature
1 tablespoon heavy cream
1 teaspoon vanilla
Butter
Preheat oven to 350F.
Butter a 9-inch cake pan and set aside for now.
Beat cream cheese until smooth, add the eggs and Splenda; beat well. Add
the remaining ingredients and stir to combine until completely mixed.
Spread the mixture evenly into the buttered cake pan and smooth.
Bake for approximately 45 minutes, checking to see if the edges are getting
lightly browned. Remove from oven, let cool to room temperature, then place
in the refrigerator overnight.
Approx 4 grams of carbs per serving
Source : Lo-Carb pdf file
Contributed to the FareShare Gazette by Dee; 31 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 28g Fat (86.6% calories
from fat); 8g Protein; 2g Carbohydrate; 0g Dietary Fiber; 147mg Cholesterol;
243mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 5 Fat.
* Exported from MasterCook *
Chicken Adobo Kebabs
Recipe By : Patsy Jamieson. The Essential Eating Well Cookbook
Serving Size : 4 Preparation Time :0:35
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons lemon juice, divided
2 cloves garlic, peeled and minced
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts
trimmed into 1-1/2" chunks
2 teaspoons extra-virgin olive oil
1 red onion, peeled, quartered and
separated into layers
1 red sweet pepper, cleaned and cut into 2"
pieces
lemon wedges
Blend 1 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin,
cinnamon and pepper in a medium bowl. Add chicken and toss to coat. Cover
with plastic wrap and marinate in the refrigerator for at least 20 minutes
or up to 2 hours.
Mix oil and the remaining 2 tablespoons lemon juice in a small bowl. Set
aside.
Preheat grill to medium-high.
Thread chicken and onion and pepper pieces alternately onto skewers.
Oil the grill rack. Grill the kebabs, turning occasionally, until browned
and cooked through, 6 to 7 minutes, basting the cooked side with the reserved
lemon-oil mixture.
Serve immediately, with lemon wedges. Add a garden salad for a complete meal.
Chef2Chef: Red peppers added by Art Guyer; prepared October 2, 2004.
Contributed to the FareShare Gazette by Art Guyer 02 October 2004
www.fareshare.net
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Per Serving (excluding unknown items): 26 Calories; 2g Fat (78.1% calories
from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
534mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.
* Exported from MasterCook *
Chicken with Red Curry - Thai
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken meat -- diced
1 teaspoon red curry paste
1 teaspoon green peppercorns
1 cup coconut milk -- (tinned)
1/2 cup basil leaves -- chopped coarsely
3/4 cup sliced baby courgettes
[they look better sliced diagonally]
1 1/2 tablespoons fish sauce -- (Nam Pla)
1/4 teaspoon salt
1 tablespoon vegetable oil
2 fresh chilies -- deseeded and
sliced diagonally
Heat the oil in a wok.
Fry the red curry paste and chicken for five minutes stirring regularly.
Add half the coconut milk; simmer gently for two minutes stir occasionally.
Add the remaining coconut milk, fish sauce, salt and sugar; bring to the
boil.
Add the courgettes peppercorns and chilies; stir well and garnish with
basil.
Serve with rice or noodles.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 17 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 185 Calories; 19g Fat (85.1% calories
from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;
143mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 3 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Chilled Espresso Custard
Recipe By : Arthur Agatston, M.D.
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups 1% low-fat milk
2 eggs -- beaten
3 tablespoons sugar substitute -- (Splenda)
2 teaspoons espresso powder
or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon -- for garnish
Lemon twists -- for garnish
In a medium bowl, whisk together the milk, eggs, sugar substitute,
espresso powder or coffee and vanilla extract until well-blended. Pour into
four 6-ounce custard cups or ramekins and place in a 10-inch skillet.
Fill the skillet with water to 1/2 inch from the tops of the custard cups.
Bring the water to a boil over High heat, Reduce the heat to Low, cover and
simmer for 10 minutes. Remove the cups from the skillet, cover with plastic
wrap touching the surface of the pudding, and refrigerate for 3 hours or
until chilled.
Garnish with the cinnamon and lemon twists.
Makes 4 servings.
Source : "The South Beach Diet Cookbook, p. 298"
S(Mc Formatting by): "bobbi744@comcast.net"
Copyright : "(c) 2004 Arthur Agatston, M.D."
NOTES : Complement your meal with coffee at its best - a simply lovely
baked custard of rich-tasting espresso.
Contributed to the FareShare Gazette by Bobbie; 10 October 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 92 Calories; 3g Fat (32.6% calories
from fat); 6g Protein; 9g Carbohydrate; 0g Dietary Fiber; 97mg Cholesterol;
92mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Chocolate Mousse & Strawberries
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 instant sugar-free chocolate fudge
pudding mix
[1.4-ounce package]
1 cup cold skim milk
1 3/4 cup light whipped topping
1 Whole fresh strawberries
In a large bowl, mix pudding mix and milk until well blended. Fold in the
whipped topping. Serve with strawberries for dipping.
4 grams carbs per 2-tablespoon serving.
Source : Lo-Carb pdf file
Contributed to the FareShare Gazette by Dee; 30 October 2004.
www.fareshare.net
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* Exported from MasterCook *
Chocolate Popcorn Balls
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups popped corn
1 cup sugar
1/4 cup water
1/3 cup light corn syrup
3 tablespoons margarine
3 squares unsweetened chocolate -- melted
Place popcorn in large bowl.
Boil remaining ingredients and cook until hard ball stage, 254 degrees F.
Pour slowly over popped corn. Mix quickly.
Butter hands and shape into balls.
Makes about 12.
Contributed to the FareShare Gazette by Margie; 29 October 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 153 Calories; 7g Fat (36.5% calories
from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
46mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Colorful Candy Popcorn Balls
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups popped popcorn
1 cup peanuts
3/4 cup multi-colored milk chocolate candies
1/4 cup margarine -- (1/2 stick)
10 1/2 ounces miniature marshmallows -- (1 bag)
1 package Jello gelatin -- any flavor
Margarine for greasing your hands
Pour popcorn into huge bowl. Add peanuts and milk chocolate candies. Mix
together with spoon.
Put margarine and marshmallows in large microwaveable bowl. Microwave on
high 1 1/2 to 2 minutes or until marshmallows are puffed. Using pot
holders, take bowl out of microwave. (Careful! Bowl will be hot.) Mix
together with spoon. Add gelatin to marshmallow mixture. Stir with spoon
until mixture is all the same color. Pour marshmallow mixture over popcorn
mixture in huge bowl. Quickly stir with spoon until marshmallow mixture
evenly covers popcorn mixture. Let mixture cool slightly.
Grease your hands well with some margarine. Shape mixture into balls with
your hands. Place balls on waxed paper until completely cool.
Contributed to the FareShare Gazette by Margie; 28 October 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 78 Calories; 4g Fat (46.4% calories
from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
25mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Crab and fresh pea salad - Thai
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lime -- zest and juice of
1/4 cup light fruity olive oil
1 tablespoon white wine vinegar
2 teaspoons nam pla -- (Thai fish sauce)
1/3 cup raw shelled peas
1/4 cucumber -- finely diced
2 spring onions -- finely chopped
1 tablespoon chopped coriander leaves
or more if you wish
1 tablespoon chopped mint leaves
1/2 pound crab meat -- white and brown
Lettuce to serve
Put the zest and juice of the lime in a mixing bowl and add the olive oil
vinegar and nam pla. Stir in the peas.
If they are not as tender and sweet as you would like then boil them for a
minute or two drain and rinse in cold water before using.
Add the diced cucumber spring onions and herbs.
Season with a little salt and a few grinds of black pepper.
Put a few crisp lettuce leaves on each plate you can tear them up a little
if they are large.
Toss the crab meat gently in the dressing then pile on to the lettuce.
Serve immediately with brown bread and butter.
This recipe serves 2 as a main salad.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 18 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 133 Calories; 2g Fat (10.2% calories
from fat); 24g Protein; 6g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol;
382mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Other
Carbohydrates.
* Exported from MasterCook *
Cream Puff Pastry aka Profiteroles
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup water -- boiling
1 cup all-purpose flour -- sifted
4 eggs
Melt butter in 1 cup boiling water. Add flour and salt all at once; stir
vigorously.
Cook and stir till mixture forms a ball that doesn't separate.
Remove from heat; cool slightly. Add eggs, 1 at a time, beating after each
addition.
Drop by heaping tablespoons 3 inches apart on greased cookie sheet.
Bake at 400F. till golden brown and puffy, about 30 minutes.
Remove from oven; split. Cool on rack. Fill as desired.
Source : "Better Homes and Gardens New Cook Book"
S(MC Formatted by Dee): ""
Copyright : "© Meredith Corporation 1908"
NOTES : I use a food processor to beat in the eggs 1 at a time, really
saves on the arms as the eggs make the batter slippery.
Contributed to the FareShare Gazette by Dee in response to a request;
21 October 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 153 Calories; 11g Fat (65.1% calories
from fat); 4g Protein; 10g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol;
117mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat.
* Exported from MasterCook *
Crockpot Cola Roast Beef
Recipe By : Annette Greco: "Kitchen Remodeling Cookbook"
Serving Size : Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roast -- (any size)
1 package dry onion soup mix
1 can cola
Place roast in crockpot. Sprinkle onion soup mix over roast. Add cola. Cook
on low 8 - 10 hours.
Cuisine : "Slowcooker"
S(Formatted by Chupa): "09.28.04"
Yield : "1 roast"
Contributed to the FareShare Gazette by Chupababi; 5 October 2004.
www.fareshare.net
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* Exported from MasterCook *
Cucumber Feta and Mint salad - Greek
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large fat juicy cucumbers
1/2 pound Greek feta cheese
1 tablespoon white wine vinegar
1 tablespoon chopped fresh mint -- (or more)
Extra virgin olive oil to pour over
Peel the cucumber very finely so as not to remove the colour underneath.
There is no need to be too ruthless; a few lines of dark green are a plus.
Cut the cucumber in half lengthways then into quarters. Slice into thick
chunks at least as thick as your finger.
Crumble the feta into large chunks and toss gently with the cucumber.
Drizzle with the vinegar add the chopped mint and a grinding of black
pepper. Go easy on the pepper.
No salt because of the feta.
Leave in a cool place for 15 minutes or so then serve on plates or little
dishes.
Drizzle the olive oil over as you serve so that it forms a little pool on
the plate.
Eat with a crusty country bread.
This recipe serves 2 - 3.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 18 October 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 2 Calories; trace Fat (5.5% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.
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