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FareShare Gazette Recipes -- January 2006 - M's

 

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Recipes Included On This Page

Molasses Cookies
Mr. Food's Hoppin' John
Mushroom and Sun-dried Tomato Risotto

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                         * Exported from MasterCook *

                                Molasses Cookies

Recipe By : Jennie Bartlett
Serving Size : 36 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
1 cup sugar
2 eggs
1 cup molasses
1 teaspoon ginger
1 teaspoon cinnamon
5 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Cream shortening and sugar. Add eggs, molasses, ginger, cinnamon and salt.

Stir flour, dissolved baking soda in 1/2 cup cold water and add alternately
with flour. The dough should be stiff, but not dry.

Chill dough overnight or at least an hour.

Roll out about 1/4-inch thick and cut into cookie shapes. Place on greased
cookie sheet and sprinkle with sugar.

Bake in 375F. oven for 8 to 10 minutes. Remove and cool on rack.

NOTE : If you change the amount of flour to 3 1/2 cups you can drop the
dough on the greased cookie sheet instead of rolling it out. Follow all
other instructions.

Contributed to the FareShare Gazette by Jennie in response to a request;
20 January 2006.
www.fareshare.net


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Per Serving (excluding unknown items): 170 Calories; 6g Fat (32.5% calories from 
fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 137mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.


 

                          * Exported from MasterCook *

                            Mr. Food's Hoppin' John

Recipe By : Mr. Food TV Show, Air Date: 12/28/2005
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon -- diced
1 medium onion -- chopped
1 teaspoon salt
1/2 teaspoon black pepper
15 1/2 ounces black-eyed peas -- (1 can)
3 cups hot cooked rice

In a medium saucepan, combine the bacon, onion, salt and pepper over medium
heat. Cook for 10 to 12 minutes or until the bacon is crisp and the onion
is golden, stirring frequently.

Reduce the heat to low. Stir in the black-eyed peas and the rice; continue
stirring the mixture for 2 to 3 minutes or until heated through.

NOTE : I like to sprinkle in a few drops of hot pepper sauce to give it an
added kick, but be sure everybody likes it that way first!

4 to 5 servings.

Source : "Mr. Food TV Show, Air Date: 12/28/2005"
S(MC Formatted by:): "Bobbie"
Copyright : " 2005 by Ginsburg Enterprises Inc."

NOTES : This was delicious. I used a can of black-eyed peas in seasoned
sauce. I am not sure if this is what was called for, but the dish had a
wonderful flavor. I also used brown Basmati rice to make this a healthier
dish.

Contributed to the FareShare Gazette by Bobbie; 6 January 2006.
www.fareshare.net


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Per Serving (excluding unknown items): 597 Calories; 5g Fat (7.4% calories from 
fat); 32g Protein; 107g Carbohydrate; 13g Dietary Fiber; 5mg Cholesterol; 655mg 
Sodium. Exchanges: 7 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


 

                           * Exported from MasterCook *

                        Mushroom and Sun-dried Tomato Risotto

Recipe By : The Rice Cookbook; The Australian Women's Weekly
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 liter chicken stock -- (4 cups)
500 milliliters water -- (2 cups)
250 milliliters dry white wine -- (1 cup)
30 milliliters olive oil -- (2 tablespoons)
30 grams butter -- (1 ounce)
200 grams button mushrooms -- sliced (1/2 pound)
200 grams flat mushrooms -- sliced (1/2 pound)
1 medium leek -- sliced (350 g)
2 garlic cloves -- crushed
400 grams Arborio rice -- (2 cups)
40 grams grated parmesan cheese -- (1/2 cup)
35 grams drained sun-dried tomatoes -- sliced (1/3 cup)
15 milliliters chopped fresh oregano -- (1 tablespoon)

Combine stock, water and wine in pan; bring to a boil; keep hot.

Heat oil and butter in another medium pan; add mushrooms, leek and
garlic. Cook, stirring, until leek is soft. Add rice and stir until
combined.

Stir 160 mL (2/3 cup) of the hot stock mixture into the rice mixture. Cook,
stirring, over low heat until the liquid is absorbed.

Continue adding stock mixture gradually, stirring until absorbed before
each addition. Total cooking time should be about 35 minutes or until rice
is tender.

Stir in cheese, tomatoes and oregano.

Serves 4.

Recipe should be made just before serving.

From The Rice Cookbook; The Australian Women's Weekly; 1999.
ISBN 1 86396 033 3

Hallie's notes: I made some fairly major changes to the above recipe mainly
due to the availability of some of the ingredients. I substituted 3 small
thinly sliced onions for the leek, a small can of sliced mushrooms and a
small handful of dried porcini mushrooms soaked in about 1/2 cup of water
for the fresh mushrooms. I added 1 cup of finely diced carrots which I
cooked at the same time as the onions. Instead of dry white wine I used dry
vermouth in the amount of about half a cup but I didn't add it until the
stock mixture had reach the boil and was just in the 'keeping hot' stage. I
also added the liquid the porcini mushrooms had soaked in plus the liquid
from the canned mushrooms and some broth from a can of chicken meat. The
chicken meat (from a 354g/12 1/2-ounce can) I added to the rice later in
the cooking because I didn't want it to get too broken up with all the
stirring and it really only needed to be heated. Near the end of the
cooking time I also added about 1 1/2 cups of thawed frozen peas. In
addition to the parmesan cheese I also added about 1 cup of shredded aged
English cheddar. In place of the fresh oregano I used dried Italian herb
mix. I also used about twice as much garlic as the recipe calls for. Buddy
and I both enjoyed it a lot.

MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 22 January 2006.
www.fareshare.net


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

Per Serving (excluding unknown items): 404 Calories; 11g Fat (27.1% calories from 
fat); 9g Protein; 57g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 1699mg 
Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

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