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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - 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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