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FareShare Gazette Recipes -- April 2005 - R's
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* Exported from MasterCook *
Rhubarb Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- pudding in
the mix okay
4 cups rhubarb -- cleaned and cut up
1 1/2 cups sugar
2 cups heavy cream
Grease and flour a 13x9-inch cake pan.
Mix cake mix according to directions. Pour into cake pan.
Mix rhubarb and sugar; put on top of cake.
Pour the cream over everything and bake and 350 degrees F. for about 1 hour
15 minutes or until a toothpick inserted into the top of the center comes
out clean.
Cool, then refrigerate.
Contributed to the FareShare Gazette by Jennie; 14 April 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 428 Calories; 20g Fat (40.7% calories
from fat); 3g Protein; 62g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol;
300mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 4 Fat; 4 Other
Carbohydrates.
* Exported from MasterCook *
Roasted Beet Salad (Kosher)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium-large red beets, scrubbed but not
peeled
2 medium-large golden beets, scrubbed but
not peeled
olive oil
kosher salt
dried thyme
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons orange juice
3 tablespoons olive oil
1 tablespoon balsamic or apple cider vinegar
2 ounces frisée lettuce
3 ounces red leaf lettuce
1/2 cup chopped walnuts
3 ounces blue or gorgonzola cheese, optional
Preheat oven to 450 degrees F.
Line 2 baking sheets with parchment paper. Slice off the top and bottom of
each beet. Slice into rounds as thin as possible, 1/4 inch thick or less.
Drizzle each beet slice with olive oil, brushing it to evenly coat.
Sprinkle with coarse salt and thyme.
Place on prepared baking sheet. Roast 18 to 22 minutes, until the beets are
soft, and slightly shrunken. The smaller or thinner beets will need to come
out of the oven so they don't burn. Set aside. Keep the colors separate as
they will bleed otherwise.
Prepare the dressing. Using an immersion blender or with a whisk, combine
the honey, mustard, orange juice, olive oil and balsamic or apple cider
vinegar. Blend or whisk until emulsified. Season with salt and pepper.
Place the frisée and red leaf lettuce leaves into a bowl and lightly dress,
tossing to combine, reserving 6 teaspoons of the dressing.
Arrange the roasted beet slices, in alternating colors in a single layer
on each plate. Drizzle a scant teaspoon of the dressing over the beets.
Place a tall mound of the greens in the center of each plate, allowing
the beets to peek out.
Sprinkle with walnuts evenly over each plate. If using cheese, crumble over
each mound of lettuce.
Makes 4 to 6 servings
Chef's Note:
Not one person in my family likes beets. Not one person left a drop of this
salad over when I served it and it was requested the very next night! The
roasted beets become almost like beet chips. They are incredible. The
procedure can be done with taro root or other root vegetables as well. One
of the unique aspects to this recipe is not needing to peel the beets.
Cutting the beets on newspaper keeps the red from dying your kitchen pink,
gloves keep it off your hands. If you can't find golden beets just double
the amount of red beets.
Contributed to the FareShare Gazette by Art Guyer 26 April 2005
www.fareshare.net
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Per Serving (excluding unknown items): 143 Calories; 13g Fat (76.3% calories
from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
34mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Rotten Coconut Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 8-04 Apr 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces sour cream
1 1/4 cups sugar
1 1/2 cups coconut
8 ounces Cool Whip
1 yellow cake -- two 8 or 9-inch
layers
or white cake
Stir together sour cream, coconut and sugar. Cover and refrigerate
overnight, stirring occasionally.
Bake cake; cool.
If using cake mix, use mix WITHOUT pudding. Split each layer in half.
Stir an 8-ounce tub of Cool Whip into coconut mixture. Spread mixture
between layers, over top and sides of cake. Cover and refrigerate for 3
days before serving.
Contributed to the FareShare Gazette by Jennie; 10 April 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 117 Calories; 5g Fat (40.6% calories
from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol;
9mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other
Carbohydrates.
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