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FareShare Gazette Recipes -- January 2006 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

San Antonio Spinach Salad
Shrimp and Ham Jambalaya
Sufganiyot (sugar-coated jam-filled doughnuts)
Summery Yoghurt Soup
Sweet Potato Hash

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                          * Exported from MasterCook *

                           San Antonio Spinach Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups spinach leaves -- torn, packed
1 15 oz can black beans -- drain, rinse
1 red bell pepper -- in thin strips
1/2 cup red onion -- thinly sliced
1 cup mushrooms -- thinly sliced
1/4 cup Canadian bacon strips -- in thin strips
1/2 cup Pace Picante Sauce
1/4 cup Bottled Italian dressing
1/4 teaspoon ground cumin
2 hard-cooked eggs -- cut into
1 wedges /slices -- optional

Combine vegetables, beans and bacon in large bowl. Combine Pace Picante
Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce
mixture over vegetables; toss lightly to coat with dressing. Chill. Toss
again and garnish with eggs, if desired. Serve with additional Pace
Picante Sauce. Makes about 7 1/2 cups of salad.

Serves 4.

S(From) : "Sami Hunter"

NOTES : Bobbie's Note: This was a wonderful salad. I had only very hot
Picante Sauce so used it about half and half with the Italian dressing. I
cut the recipe in half and had enough for 4 side salads. We served it with
meat loaf.

Contributed to the FareShare Gazette by Bobbie; 12 January 2006.
www.fareshare.net


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Per Serving (excluding unknown items): 428 Calories; 4g Fat (9.1% calories from 
fat); 28g Protein; 72g Carbohydrate; 18g Dietary Fiber; 106mg Cholesterol; 62mg 
Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.


 

                           * Exported from MasterCook *

                             Shrimp and Ham Jambalaya

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups onion -- finely chopped
2 tablespoons garlic -- finely chopped
1/2 cup celery -- finely chopped
1/4 cup green pepper -- finely chopped
1 pound chorizo -- sliced
1 pound smoked ham -- cut
into 1/2-inch cubes
1 can tomatoes -- drained and chopped
with all the liquid
3 tablespoons tomato paste
1 tablespoon fresh parsley
3 whole cloves -- pulverized
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 pounds medium shrimp -- cooked
Cooked rice

Saute vegetables until soft, but not browned. Add chorizo and smoked ham.
Stir in remaining ingredients (except shrimp). Cook until thickened, and
just before serving stir in shrimp. Serve over rice.

Served this with fresh green beans, cooked, brought to room temperature and
then added chopped sweet onion, a can of rinsed chick peas, sliced green
olives and a few pepperocini, dressed with olive oil and a bit of vinegar.

Contributed to the FareShare Gazette by Jennie; 28 January 2006.
www.fareshare.net


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Per Serving (excluding unknown items): 405 Calories; 24g Fat (54.1% calories from 
fat); 38g Protein; 8g Carbohydrate; 1g Dietary Fiber; 222mg Cholesterol; 927mg 
Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 3 Fat.


 

                            * Exported from MasterCook *

                  Sufganiyot (sugar-coated jam-filled doughnuts)

Recipe By : Canadian Living, Holiday Best  2001
Serving Size : 24 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup granulated sugar
2/3 cup warm water
1 package active dry yeast
2 egg yolks
2 tablespoons butter -- softened
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour -- (approx.)
1 pinch salt -- (good pinch)
Vegetable oil for deep frying
1/2 cup raspberry jam
1/2 cup granulated sugar -- or icing sugar

1. In large bowl, dissolve 1 tablespoon of the sugar in warm water.
Sprinkle yeast over top; let stand for 10 minutes or until frothy. Beat in
yolks, butter, vanilla and remaining sugar. With wooden spoon, beat in
flour and salt, adding more flour if necessary to make soft sticky dough.

2. Transfer to lightly floured surface. Knead for 5 to 8 minutes or until
smooth and elastic. Place in greased bowl, turning to grease all over.
Cover with plastic wrap. Let rise in warm draft-free place until doubled in
bulk (about 1 1/2 hours).

3. Punch down dough. On lightly floured surface, roll out to 1/2-inch
thickness. Using 2-inch round cookie cutter, cut out circles. Gently press
scraps together and reroll. Cut out more circles. Cover loosely and let
rise in warm, draft-free place until doubled in bulk and rounded (about 1
hour).

4. In deep fryer, wok or saucepan, heat about 2 inches (5 cm) of oil until
thermometer registers 350F (180C). Deep fry doughnuts, 3 at a time, turning
once, until golden brown (3 to 4 minutes). With slotted spoon, transfer to
paper towels to drain.

5. Fill pastry bag fitted with small plain tip with jam. Cut small slit in
side of each doughnut. Insert pastry tip into slit and inject 1 teaspoon
jam in the centre of each.

6.Place sugar on plate; roll warm doughnuts in sugar to coat completely.

Makes about 24 doughnuts.

Sufganiyot (plural of "sufganiyah") are Israeli jelly-doughnuts
traditional for Hanukkah.

Canadian Living, Holiday Best  2001

These are sugar-coated jam-filled doughnuts.

Contributed to the FareShare Gazette by Claudia; 2 January 2006.
www.fareshare.net


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Per Serving (excluding unknown items): 103 Calories; 2g Fat (13.4% calories from 
fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 19mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other 
Carbohydrates.


 

                            * Exported from MasterCook *

                               Summery Yoghurt Soup

Recipe By : Simple Indian Cookery by Madhur Jaffrey
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 new potatoes -- unpeeled
[use smallish ones]
1 tablespoon olive oil
1/2 teaspoon brown mustard seeds
1 pint plain yoghurt -- (600 mL)
1 1/2 pints good quality chicken stock -- (900 mL)
[degreased and strained through a fine sieve]
6 tablespoons single cream
8 tablespoons finely diced peeled cucumber
2 tomatoes -- peeled,
seeded and diced
1/8 teaspoon cayenne pepper -- (1/8 to 1/4)
or to taste
2 teaspoons very finely chopped fresh dill
Salt and freshly ground black pepper

Boil the new potatoes until tender then drain and let cool. Peel and cut
them into small dice.

Put the oil into a very small pan and set it over medium-high heat. When it
is very hot put in the mustard seeds. As soon as they begin to pop pour the
seeds and oil into a large bowl.

Add the yoghurt to the bowl and beat it lightly with a whisk until smooth
and creamy then slowly whisk in the stock and cream. Add all the remaining
ingredients, including the potatoes; mix them in with a wooden spoon.

Chill until ready to serve.

Serves 4.

From Simple Indian Cookery by Madhur Jaffrey; BBC Books; 2005.
ISBN 0 563 52183 X

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 18 January 2006.
www.fareshare.net


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Per Serving (excluding unknown items): 139 Calories; 4g Fat (23.0% calories from 
fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.


 

                       * Exported from MasterCook *

                           Sweet Potato Hash

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sweet potatoes -- peeled
and cooked in enough water to cover
then when done, drain and reserve
1 piece green ginger -- (1/2-inch chunk)
peeled and minced
1 garlic clove -- peeled and minced
1 medium onion -- chopped medium
1 serrano chile pepper -- seeded and chopped
OR jalapeno chile pepper
1/2 teaspoon cloves
1/2 teaspoon cinnamon
Salt and freshly ground black pepper -- to taste
Oil to saute onion and pepper

Add garlic, ginger, spices to simmering onion; then mash into that, the
sweet potatoes; mix around until well incorporated and heated through.
Serve with whatever. I usually do this dish with a ham slice, which is how
we had it tonight. Enjoy a different way to have sweet potato or yams.

Contributed to the FareShare Gazette by Doug; 7 January 2006.
www.fareshare.net


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Per Serving (excluding unknown items): 326 Calories; 1g Fat (3.3% calories from 
fat); 6g Protein; 75g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 41mg 
Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Vegetable; 0 Fat.

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