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FareShare Gazette Recipes -- February 2005 - R's
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* Exported from MasterCook *
Raita
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain yogurt
2 cucumbers -- peeled, seeded
and chopped
2 tablespoons finely chopped fresh mint leaves
2 tomatoes -- chopped
1/2 teaspoon salt
1/4 teaspoon ground cumin
Combine all ingredients in a medium bowl and mix well. Cover and chill for
2-4 hours to blend flavors.
Serves 4-6
Note : the carb counter says yogurt has anywhere from 11 to 17 carbs per
cup but heavy cream is .8 per 2 tablespoons. So I've been 'souring' cream
and just using less of it than recipes usually call for. Whipped, it'll
break a little in a warm dish but it holds up good in chilled ones.
Contributed to the FareShare Gazette by Martha; 20 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 71 Calories; 2g Fat (28.5% calories
from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol;
304mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Raspberry Rhubarb Soup
Recipe By : Hallie du Preez
Serving Size : Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh raspberries -- (500 mL)
1 cup diced rhubarb -- (250 mL)
1/2 cup orange juice -- (125 mL)
1/2 cup water -- (125 mL)
1/2 cup Splenda* -- (125 mL)
or sugar -- to taste
Place all the ingredients into a non-reactive saucepan. Bring to the boil
then simmer until the rhubarb is soft and cooked. Remove from the heat and
puree in a blender or food processor then rub it through a sieve to remove
any remaining rhubarb strings.
Chill until ready to serve.
If you wish you can stir in a few tablespoons of Cointreau, Grand
Marnier or Van Der Hum just before you remove it from the heat. If serving
to adults you can do this just before serving.
Garnish, if desired, with a swirl of sweet or sour cream.
This freezes well (before the addition of the cream).
Hallie's suggestion: Make a batch of thin pancakes or crepes from your
favourite recipe; set aside. Place 2 cups of the soup into a saucepan with
about 2 cups of diced fresh or frozen rhubarb; heat and simmer until the
rhubarb is softened. Add a little Cointreau and some black pepper. Thicken
a bit with some cornstarch (1 tablespoon/15 mL cornstarch mixed with 1
tablespoon/15 mL water). Place a pancake on a plate; spread with some of
the soup mixture; top with another pancake and more soup mixture. Drizzle a
little cream over the top. Serve.
Recipe by Hallie du Preez.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 6 February 2005.
www.fareshare.net
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* Exported from MasterCook *
Rhubarb & Strawberry Pudding Cake
Recipe By : Stuart Borken modified from a Recipe from Star Tribune
Serving Size : 15 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups rhubarb -- sliced
into 1/2-inch pieces
2 cups strawberries -- cut into
1 pieces the size of blueberries
2 tablespoons tapioca -- small pearl
1 teaspoon vanilla
fine grating nutmeg
BATTER FOR CAKE
2 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
6 tablespoons butter -- melted
2/3 cup 2% low-fat milk
1 teaspoon vanilla
1 extra large egg
TOPPING
1 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 1/4 cups boiling water
This is a weird recipe, but it works, so don't worry or despair when you
see how it looks before you bake it up.
Preheat oven to 350 degrees F. Non-stick spray a 9X13-inch metal baking
pan.
Mix the rhubarb, strawberries, tapioca and vanilla together and spread
evenly over the bottom of the pan. Grate a very small amount of nutmeg over
this.
Set up the KitchenAid mixer with the open-paddle attachment in place. Place
the flour in the bowl and add the sugar, baking powder and salt; mix well.
Then pour in the melted butter and mix very well until each grain of flour
is coated with butter.
Place the milk, vanilla and egg into a Pyrex custard cup and add these to
the dry ingredients all at once and mix well, using a spatula to bring up
the dry ingredients that stay in the bottom of the bowl.
Pour this very thick batter over the fruit and spread it out with the
spatula so that all the fruit is covered evenly to the edge of the pan.
There should be a solid layer of batter to the edge of the pan.
Mix the one cup sugar with the cornstarch and cinnamon very well; very
carefully spread this over the entire batter in a layer. Then, with the
boiling water in a glass Pyrex measuring cup, pour it carefully over the
sugar mixture making sure that every speck of sugar is touched by the
boiling water.
Very carefully carry the pan to the top rack of the oven and bake it for 60
minutes. Remove to a rack and allow to cool.
Serve warm or cool.
The fruit tastes like the most wonderful strawberry rhubarb pie filling and
the cake is soft and moist and the topping is crunchy and sweet. This
recipe is just the best!
Recipe from Stuart Borken modified from a Recipe from Star Tribune Taste
Section 6/10/04
Contributed to the FareShare Gazette by Jennie in response to a request;
12 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 263 Calories; 5g Fat (18.5% calories
from fat); 3g Protein; 51g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol;
131mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 1 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Rhubarb Bars
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb -- chopped
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla
Crust:
1 1/2 cups rolled oats
1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking soda
1/2 cup butter -- softened
1/2 cup shortening
1/2 cup chopped walnuts
Mix first 5 ingredients in a saucepan and cook until thick. Set aside.
Mix the crust ingredients together until crumbly. Divide crust crumbs into
thirds and press two-thirds of crust mixture into a 9x13-inch pan. Pour
rhubarb mixture on top. Sprinkle with remaining 1/3 of crumb mixture.
Bake at 350 degrees F for 30 - 35 minutes.
Source : "Internet"
S(MC Formatted by Dee): ""
Contributed to the FareShare Gazette by Dee in response to a request;
14 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 284 Calories; 13g Fat (41.4% calories
from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol;
127mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Rhubarb Cake #1
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
1 1/2 cups brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2 cups flour
1 cup sour milk
2 cups raw rhubarb -- finely chopped
1 cup chopped walnuts
Topping
3 tablespoons butter
3/4 cup brown sugar
3 tablespoons cinnamon
2 tablespoons flour
Cream together brown sugar and butter. Add egg and vanilla, then add salt,
baking soda and flour. Mix in sour milk, rhubarb, and walnuts.
Pour into a 9 x 13-inch greased cake pan. Bake at 350 degrees F. for 45
minutes.
Source : "Internet"
S(MC Formatted by Dee): ""
Contributed to the FareShare Gazette by Dee in response to a request;
14 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 233 Calories; 11g Fat (42.7% calories
from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol;
271mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Rhubarb Cake #2
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 cup granulated sugar
1 egg
2 tablespoons butter -- melted
1 cup buttermilk -- or sour milk
1/2 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
1 cup fresh rhubarb -- diced
Topping:
2 tablespoons margarine -- melted
1/2 cup granulated sugar
Vanilla Sauce:
1/2 cup granulated sugar -- (1/2 to 1)
1/2 cup margarine or butter
1/2 cup evaporated milk
1 teaspoon vanilla
Blend together sugar, egg and butter. Beat in buttermilk until smooth.
Stir together baking soda, baking powder and flour.
Stir dry ingredients into buttermilk mixture; mix well. Stir in rhubarb.
Pour into a greased 9-inch square baking pan.
Combine topping ingredients; sprinkle on top of batter. Bake at 350 F. for
45 minutes (I think I bake it less) or until cake tests done.
For sauce: Mix sugar, margarine and milk; bring to boil and cook 1 minute,
stirring constantly (I microwave). Remove from heat; stir in vanilla. Serve
warm sauce over cake.
Source : "Internet"
S(MC Formatted by Dee): ""
Contributed to the FareShare Gazette by Dee in response to a request;
15 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 268 Calories; 5g Fat (17.8% calories
from fat); 4g Protein; 51g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol;
173mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1
Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Rhubarb Coffee Cake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb -- cut
in one-half-inch slices
1 box strawberry jelly powder -- (small box)
1 cup butter or margarine
1 1/4 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
In small bowl sprinkle the jelly powder over the rhubarb and set aside to
absorb the rose color of the gelatin.
In large mixing bowl, cream butter and sugar then beat in eggs and stir in
sour cream and the flour which has been sifted together with baking powder,
baking soda and salt.
Pour half of this batter in a greased 9 x 13-inch pan. Next spread rhubarb
mixture lightly over this but do not mix it into the batter. Just let it
sit on top.
Combine the brown sugar, 2 tablespoons granulated sugar cinnamon and nuts
and sprinkle half of this mixture over the rhubarb.
Spread remaining cake batter over the sugar layer and sprinkle with
remaining sugar-nut mixture on top of batter.
Bake 350 F. for 35-40 minutes or until lightly browned.
Source : "Internet"
S(MC Formatted by Dee): ""
Contributed to the FareShare Gazette by Dee in response to a request;
16 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 276 Calories; 16g Fat (49.6% calories
from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol;
241mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 3 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Rhubarb Custard Cake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 yellow or white cake mix
3 cups rhubarb -- chopped
1 cup sugar
2 cups whipping cream
Mix cake mix according to directions on box and put cake in 9 x 13-inch
greased pan.
Arrange rhubarb evenly over top of uncooked cake. Sprinkle sugar evenly
over rhubarb.
Pour unwhipped cream evenly over rhubarb.
Bake at 350 degrees F. for 45 minutes.
Note : The cream, sugar and rhubarb will go to the bottom of the pan
forming a custard-like layer.
Source : "Internet"
S(MC Formatted by Dee): ""
Contributed to the FareShare Gazette by Dee in response to a request;
15 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 138 Calories; 10g Fat (62.1% calories
from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 36mg
Cholesterol; 11mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Rhubarb Pudding
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
7 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1 1/2 cups rhubarb -- diced
1/4 cup raisins
1 egg
1/2 cup milk
1 teaspoon vanilla
SAUCE
1 cup water
1/4 cup brown sugar
1/4 cup butter
3 teaspoons lemon juice
1 pinch nutmeg
Whisk together first 5 ingredients. Stir in rhubarb and raisins.
Beat egg, milk and vanilla just enough to combine. Stir into rhubarb
mixture. Put in greased 9 x 13-inch pan.
Sauce:
Bring water to boil. Add butter and sugar and stir until melted.
Remove from heat and add lemon juice and nutmeg.
Gently pour over batter.
Bake at 350 degrees F. for 30 to 40 minutes until center is firm.
Source : "Internet"
S(MC Formatted by Dee): ""
Contributed to the FareShare Gazette by Dee in response to a request;
16 February 2005.
www.fareshare.net
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