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FareShare Gazette Recipes -- August 2005 - C's

 

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Recipes Included On This Page

 Candy Bar Cocktail
Carrot and Peanut Salad
Cream of Walnut Soup

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                 * Exported from MasterCook *

                      Candy Bar Cocktail

Recipe By : CDKitchen http://www.cdkitchen.com
Serving Size : 1 Preparation Time :0:00
Categories : Volume 8-08 Aug 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce vodka
1 ounce white creme de cacao
1 ounce dark creme de cacao
2 tablespoons peanut butter
1 teaspoon chocolate syrup
Crushed ice

Combine all in a blender; blend until smooth, strain.
Pour into an old fashion glass.

(c) 1995-2005 CDKitchen, Inc.

Art's Notes:
Formatted in MasterCook by Art

Contributed to the FareShare Gazette by Art; 28 August 2005
www.fareshare.net

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Per Serving (excluding unknown items): 455 Calories; 17g Fat (46.4% calories 
from fat); 8g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
154mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Fat; 0 Other 
Carbohydrates.


 

                    * Exported from MasterCook *

                      Carrot and Peanut Salad

Recipe By : Nigella Lawson
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-08 Aug 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium carrots -- peeled
75 grams salted peanuts -- (3 ounces +/-)
2 tablespoons red wine vinegar -- (30 mL)
2 tablespoons peanut oil -- (30 mL)
[groundnut oil]
2 drops sesame oil -- (a few drops)

Prepare the carrots by either grating them very coarsely, cutting them as
for French fries or into skinny batons.

Place the carrots into a bowl; add the peanuts and mix lightly. Add the
rest of the ingredients.

Serves 1 or 2.

Nigella's notes: Don't be alarmed at the amount of vinegar; the
astringency of the dressing against the fulsome oiliness of the nuts and,
in turn, nutty sweetness of the carrots, is the whole point.

Hallie's note: in the book this recipe is called 'The Rainbow Room's
Carrot and Peanut Salad'.

From Forever Summer by Nigella Lawson; 2002.
ISBN 0-676-97548-8 (pbk.)

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 20 August 2005
www.fareshare.net

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Per Serving (excluding unknown items): 184 Calories; 14g Fat (64.8% calories 
from fat); 1g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 
51mg Sodium. Exchanges: 3 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.


 

                      * Exported from MasterCook *

                          Cream of Walnut Soup

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Volume 8-08 Aug 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
300 grams fresh walnuts -- (about 10 ounces)
50 grams chopped onion --(about 2 ounces)
1 tablespoon minced garlic
200 milliliters cream -- (about 3/4 cup)
100 milliliters white wine -- (almost 1/2 cup)
2 1/2 liters chicken stock -- (about 11 cups)
120 grams butter -- (about 4 ounces)
120 grams flour -- (about 4 ounces)
1 Bay Leaf
Salt and pepper -- to taste

1. Heat the pan with butter, put the garlic mince, onion, bay leaf and
walnut to stir-fry, then add the white wine; stir-fry again.

2. Add the flour and mix together, then cook 10 minutes.

3. Add in the chicken stock; cook for half hour.

4. Blend it and sieve it, then add the cream, salt and pepper to taste.

5. The soup is done.

Serves 6 to 8.

Contributed to the FareShare Gazette by Tavis; 6 August 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 350 Calories; 25g Fat (70.8% calories 
from fat); 5g Protein; 19g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 
3961mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 5 Fat.

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