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FareShare Gazette Recipes -- February 2006 - C's
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* Exported from MasterCook *
Carol's Garbanzo Pate - Vegan
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients (use vegan versions):
1 can garbanzos -- drained, rinsed
and mashed with a potato masher
1/2 cup whole wheat flour -- plus
1 tablespoon whole wheat flour
1/2 cup nutritional yeast
2 tablespoon lemon juice
1 grated raw potato
4 stalks green onion -- thinly sliced
1 celery stalk -- grated
1 carrot -- grated
1 1/2 cups warm water
1 teaspoon thyme -- (or more to taste)
1 teaspoon basil -- (or more to taste)
1 teaspoon sage -- (or more to taste)
1 teaspoon salt -- (or more to taste)
1 teaspoon pepper -- (or more to taste)
Mix all ingredients together.
Pour into a 9-inch square pan; it looks a bit soupy but don't worry. Bake at
350 degrees F. for one hour (+ 15-20 minutes) until golden brown. The top
will be firm, but inside will still be liquidy - this is OK, as it cools
to a pate-like consistency.
Refrigerate and serve cold. Use this on vegan crackers or as a spread
for sandwiches. Hope you like it. It also seems that we could get some
interesting flavor variations by playing with the spices.
Source : Carol Ruiz for VegWeb Recipe
Formatted by Chupa Babi in MC: 02.06.06
Contributed to the FareShare Gazette by Chupa; 16 February 2006.
www.fareshare.net
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* Exported from MasterCook *
Carolina Reuben Sandwiches
Recipe By : Kevin Dell - Fairport, New York
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine -- softened
8 slices marble rye bread
1/4 cup Russian dressing
4 slices Swiss cheese -- (1-ounce)
1 cup Lloyd's(r) Refrigerated Original Barbeque Sauce
with Shredded Pork -- (from 18-oz. Container)
1 cup creamy coleslaw -- (from deli)
4 Dill pickle spears
1. Spread butter on one side of each slice of bread. Spread other side of
each bread slice with Russian dressing.
2. On each of 2 slices of bread, salad dressing side up, layer 1 slice
cheese, 1/4 cup barbecue sauce with shredded pork and 1/4 cup coleslaw. Top
with 2 bread slices, salad dressing side down.
3. Heat 12-inch skillet or griddle over medium heat until hot. Cook 2
sandwiches in hot skillet 4 to 8 minutes, turning once, until golden brown.
Meanwhile, make remaining 2 sandwiches. Cook remaining 2 sandwiches as
directed. Serve hot sandwiches with dill pickle spears.
4 servings (1 sandwich and 1 pickle each)
DIETARY EXCHANGES: 2 Starch, 2 High-Fat Meat, 4 Fat
(r)Lloyd's is a registered trademark of Lloyd's Barbeque Company.
High Altitude Instructions (Above 3500 Feet): No change.
Source : "Pillsbury Classic Cookbook #281, 41st Bake-Off® Contest, 2004, p.
54"
S(Formatted for MasterCook by): "Anne W. Conrad, augmented by Bobbie"
Start to Finish Time: "0:30"
NOTES : Move over, corned beef and sauerkraut! Here's a sassy new Reuben
with barbecue pork and coleslaw. Bobbie's Note: This was a delicious
sandwich. I used the rest of the Barbeque for regular barbecue sandwiches
with pickles and served the coleslaw on the side.
Contributed to the FareShare Gazette by Bobbie; 14 February 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 533 Calories; 43g Fat (71.9% calories
from fat); 33g Protein; 5g Carbohydrate; trace Dietary Fiber; 135mg
Cholesterol; 797mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 6 Fat.
* Exported from MasterCook *
Cheesy Potato Soup
Recipe By : Betty Crocker Slow Cooker Meals
Serving Size : 6 Preparation Time :0:30
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces frozen southern-style diced hash brown potatoes
[thawed]
1/2 cup frozen chopped onion -- thawed
1 medium celery rib -- diced (1/2 cup)
28 ounces chicken broth -- (2 14-ounce cans)
1 cup water
3 tablespoons all-purpose flour
1 cup milk
8 ounces shredded American Cheddar cheese -- bland (2 cups)
1/4 cup real bacon pieces
4 medium green onions -- sliced (1/4 cup)
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting for 6 to 8 hours. In small bowl, mix flour
into milk; stir in potato mixture. Increase heat setting to High. Cover;
cook for 20 to 30 minutes or until mixture thickens. Stir in cheese until
melted. Garnish individual servings with bacon and green onions. Sprinkle
with pepper if desired.
6 servings (1 1/2 cups each).
Betty Crocker Slow Cooker Meals
Prep. : 15 minutes. Start to Finish: 6 hours 45 minutes.
Contributed to the FareShare Gazette by Claudia; 5 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 65 Calories; 2g Fat (30.7% calories
from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 449mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 0 Non-Fat Milk; 0 Fat.
* Exported from MasterCook *
Chicken-Bok Choy Stir-fry
Recipe By : Sunset - Jan 1996
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups long-grain rice
3/4 cup chicken broth
1 1/2 tablespoons cornstarch
3 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon ground ginger
1 pound chicken breasts without skin -- about 4 breasts
2 teaspoons peanut oil -- or salad oil
1 1/4 cups red bell pepper -- 1-inch squares
1 pound bok choy -- chopped (2 inches)
1. Place rice and 2 1/2 cups water in a 2- to 3-quart pan; bring to boil
over high heat. Reduce heat and simmer, covered, until liquid is absorbed,
about 20 minutes.
2. Meanwhile, stir broth, cornstarch, lemon juice, 2 tablespoons soy sauce,
honey and ginger until smooth; set aside.
3. Cut chicken crosswise into 1/2-inch-wide strips. Place wok or stir fry
pan over high heat. When hot, add oil, then chicken. Stir often until
chicken is no longer pink in center, 2 to 3 minutes. Lift out and cover to
keep warm.
4. To wok, add bell pepper, bok choy, and 2 tablespoons water. Cover
tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2 to
2 minutes; lift out and set aside.
5. Stir broth mix, then pour into wok and stir bubbling, about 1 minute.
Gently mix in chicken and veggies. Spoon rice into center of a platter and
arrange chicken mix alongside, placing bok choy around rim of platter. Add
the soy sauce to taste.
Serves 4.
Source : "From Flora's Recipe Hideout"
Suggested Wine: Gewurztraminer
NOTES : Bobbie's Note: This was a delicious dish; slightly lemony. I made
brown basmati rice rather than white rice.
Contributed to the FareShare Gazette by Bobbie; 16 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 402 Calories; 4g Fat (9.9% calories
from fat); 29g Protein; 61g Carbohydrate; 3g Dietary Fiber; 53mg
Cholesterol; 795mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Chaud
Recipe By : From www.chocoholic.free.fr
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 centiliters whole milk -- (17 fluid ounces)
40 grams dark chocolate -- (70% cocoa)
[1 1/3 ounces]
20 grams Demera sugar -- (2/3 ounce)
Heat the milk.
Add chocolate, broken into small pieces.
Heat on low heat for 10 minutes.
Add sugar, stirring slowly.
Remove from heat. Whip and serve immediately.
Yields 2 cups.
From www.chocoholic.free.fr
Translated by Claudia.
Contributed to the FareShare Gazette by Claudia; 19 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 254 Calories; 15g Fat (49.4% calories
from fat); 9g Protein; 24g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol;
128mg Sodium. Exchanges: 1 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Chile Cake
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1 cup cake flour -- plus
2 tablespoons cake flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder -- non-alkalized
2 cups water
2 tablespoons New Mexico medium ground red chilies
1 tablespoon vanilla extract
1 cup unsalted butter -- cut into pieces
1/2 cup buttermilk
2 large eggs -- at room temperature
**Chocolate Frosting**
3/4 cup unsalted butter
3/4 cup unsweetened cocoa powder -- non-alkalized
1/4 cup buttermilk -- plus
2 tablespoons buttermilk
1 1/2 pounds confectioner's sugar
1 1/2 tablespoons bourbon
3 tablespoons vanilla extract
1 1/2 cups chopped walnuts
For the cake, preheat the oven to 350 degrees F. and place a rack in the
center of the oven. Butter two 9-inch round cake pans and line the bottoms
with circles of parchment or waxed paper. Lightly dust the sides of the
pans with flour, tapping out the excess.
For best results, use a mixer with a wire whip attachment. Combine the
flours, sugar, baking soda, salt and cocoa and beat on low speed until
well mixed.
In a medium saucepan, cook 1 cup of the water with the chili powder over
medium heat until simmering. Remove the pan from the heat and stir in the
vanilla.
Add the softened butter to the dry mixture and beat thoroughly on
medium-low speed. The mixture should be grainy. Raise the speed to medium
and gradually add the remaining cup of water and the buttermilk.
Add the eggs on at a time, beating well after each addition.
Slowly add the hot water/chile mixture and continue to beat just until
well combined - be sure not to over beat.
Pour the mixture into the pans and bake for 35 to 40 minutes or until a
toothpick inserted into the centers of the cake comes out clean.
To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes
out onto the rack, remove the paper from the bottom, and immediately re
invert so that the risen tops don't flatten.
Let sit until completely cool before frosting.
For the frosting, combine the butter and cocoa in a large saucepan and
melt over medium heat.
Stir in the buttermilk. Add the confectioner's sugar a little at a time,
stirring with a wired whisk between additions.
Stir in the bourbon and vanilla. The frosting should stiffen as it cools.
When it has reached a spreadable consistency, assemble the cake.
If necessary, trim the tops of the cakes so they are level. Place one of
the cake layers onto a 9-inch-round cardboard cake circle.
Spread 1 cup of the chilled frosting over the cake layer. Sprinkle 1 cup
of the chopped walnuts over the frosting.
Place the second layer of the cake onto the frosted base. Use the
remaining frosting to cover the top and sides of the cake.
Finish the top of the cake by holding the spatula at a slight angle and
making several strokes to smooth the top.
To decorate the cake, press the remaining walnuts against the lower half
of the side of the cake and on top of the cake.
(This cake is Served at Sam Arnold's Fort Restaurant in Colorado.)
In the early 1500s, Montezuma in his Mexico City palace drank chocolate
daily, usually with red chile in it. Apparently the king knew that chile,
in small amounts, amplifies and enriches the taste of chocolate.
So does Jane Butel, the noted cookbook author and specialist in Mexican
cookery, who generously provided the recipe from which this cake was
adapted.
At The Fort, it's a centerpiece of a birthday and anniversary ritual from
which good-natured celebrants emerge with a photo of themselves in a
horned buffalo or coyote hat.
Note : Splendid Table host Lynne Rossetto Kasper recommends that if
you like very hot food, use the 2 tablespoons recommended in this recipe.
If your palate is less accustomed to hot food, try using a dried ancho
chile for a sweeter flavor. Seed and crush an ancho chile in a blender and
use 2 to 3 teaspoons of that ground chile in your chocolate chile cake.
From Jane Butel, Via:MPR.org
Posted By: Lynne Rossetto Kasper
http://www.pepperfool.com/recipe_home4.htm
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 18 February 2006.
www.fareshare.net
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* Exported from MasterCook *
Citrus Shrimp
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1/4 pound snow peas -- stringed
2 stalks bok choy -- sliced on diagonal
or Napa cabbage -- sliced on diagonal
1/2 pound large shrimp -- peeled and de-veined
1/2 teaspoon salt
2 tablespoons lemon juice
1/3 cup orange juice
1 teaspoon grated orange rind
1/2 teaspoon grated lemon rind
1 teaspoon cornstarch -- mixed with
1 tablespoon water
1 pinch black pepper
Cooked rice
Heat oil over High heat in a wok or large skillet. Add snow peas, bok choy
and shrimp. Stir-fry 3 minutes or until shrimp are pink. Add salt, pepper,
lemon juice, orange juice, orange and lemon rinds; cook for 2 minutes,
covered. Uncover the pan, add the cornstarch mixture and stir until
slightly thickened. Serve immediately.
Serves 2.
Source : "Source Unknown"
NOTES : Bobbie's Note: This was delicious and a little different. I used
bok choy, and cooked shrimp. I added the shrimp just before adding the
juices and rind. I served it over cooked brown basmati rice.
Contributed to the FareShare Gazette by Bobbie; 15 February 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 303 Calories; 16g Fat (47.2% calories
from fat); 26g Protein; 14g Carbohydrate; 2g Dietary Fiber; 173mg
Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
Vegetable; 1/2 Fruit; 2 1/2 Fat.
* Exported from MasterCook *
Crab-Shrimp Chowder
Recipe By : The Drag Queen's Cookbook & Guide to Sensible Living; 1996
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tomato soup
1 can cream of mushroom soup
1 can half and half
[1 soup can]
2 tablespoons chopped celery -- (30 mL)
2 tablespoons chopped parsley -- (30 mL)
2 tablespoons chopped shallots -- (30 mL)
1 pound crabmeat -- (454 g)
1 pound shrimp, cooked -- (454 g)
1 tablespoon bourbon -- (15 mL)
Worcestershire sauce -- to taste
Tabasco sauce -- to taste
Put tomato and mushroom soups, cream, celery, parsley and shallots into a
saucepan and cook until vegetables are tender. Add crabmeat and shrimp.
Cook until good and hot but do not boil.
Just before serving add the bourbon, Worcestershire and Tabasco.
Serve in soup plates over cooked rice.
Submitted by Miss Mary Ellen Staircase.
From a delightful book I found on a bargain counter in the book store: The
Drag Queen's Cookbook Guide to Sensible Living by Honey Van Campe; 1996;
published by Winter Books, an imprint of Pontalba Press, 4417 Dryades
Street, New Orleans, Louisiana, 70115; ISBN 0-9653145-7-X
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 179 Calories; 6g Fat (32.1% calories
from fat); 24g Protein; 5g Carbohydrate; trace Dietary Fiber; 166mg
Cholesterol; 524mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat.
* Exported from MasterCook *
Curried Goat 1
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds goat meat
1 tablespoon salt
1 teaspoon black pepper
2 1/2 tablespoons curry powder
1 scallion stalk
1/2 cup sliced onion
2 garlic cloves -- finely chopped
1 hot pepper -- (1 to 6) finely chopped
[to your taste]
2 tablespoons oil
1 teaspoon lime juice
6 cups boiling water -- (6 to 8)
1/2 cup coconut milk
2 ounces butter
1 teaspoon granulated sugar
1 thyme sprig
Wash goat meat and cut into 2-inch cubes. Sprinkle with salt and pepper.
Add curry powder, scallion, onion, garlic and hot pepper. Work these
seasonings into the meat. Cover. Leave to stand for 1 1/2 hours.
Heat the oil. Add meat and seasoning. Sprinkle with lime juice. Cook for 5
minutes, covered, stirring occasionally. Add 4 cups boiling water. Simmer,
covered, for 2-3 hours until meat is tender, stirring from time to time.
Add more boiling water as required. Add coconut milk, margarine, sugar and
thyme. Cook for 5 minutes more. Serve hot accompanied by plain white rice,
roti and small dishes containing chutney, sliced beetroot, grated coconut,
raisins, ripe banana and chopped sweet peppers.
Serves 6
Contributed to the FareShare Gazette by Mary-Anne in response to a request;
22 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 174 Calories; 17g Fat (85.3% calories
from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol;
1157mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Curried Goat 2
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds boneless goat stewing meat -- (or lamb),
cut in 1 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons curry powder
4 garlic cloves -- crushed
4 scallions -- trimmed and chopped
2 white onions -- chopped
2 tablespoons butter
1 red bell pepper -- stemmed,
seeded and minced
1/2 cup raisins
1/2 cup shredded unsweetened coconut
1/2 cup chopped peanuts
In a nonreactive bowl, season the goat meat with the salt, black pepper,
cayenne and 1 tablespoon of the curry powder. Add the garlic, scallions
and onions. Set aside to marinate at room temperature for at least 1 hour.
Melt the butter in a large cast iron skillet over medium heat. Scrape the
seasonings off the goat and reserve. Brown the goat, turning in the butter,
for 5 minutes. Add the red and green bell peppers and saute for 3 minutes
more. Add 2 cups water and reserved seasonings. Reduce the heat, cover the
pan and simmer for 40 minutes.
Stir in remaining 1 tablespoon curry powder; remove from heat, cover and
set aside for 10 minutes.
Place the raisins, coconut and peanuts in individual bowls. Serve as
garnishes with the goat and rice.
Contributed to the FareShare Gazette by Mary-Anne in response to a request;
23 February 2006.
www.fareshare.net
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* Exported from MasterCook *
Curried Goat (Smoked)
Recipe By : 'Smoke and Spice' by Cheryl Alters Jamison & Bill Jamison
Serving Size : 14 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 goat -- quartered
[around 25 pounds]
Curry Paste
4 medium onions -- chunked
3/4 cup curry powder
1 whole garlic bulb -- peeled
1 tablespoon salt
1 fresh Habanero pepper -- (1 to 2)
or 1 Scotch Bonnet chiles -- minced
or 4 to 5 fresh Jalapenos -- minced
1 cup oil -- preferably canola or corn
Curry Mop (Optional)
2 cups chicken stock -- or beef stock
or beer
2 cups cider vinegar
1 1/2 cups oil -- (corn or canola)
1 cup water
2 tablespoons curry powder
Your Favorite Barbecue sauce
NOTE : Be CAREFUL when handling Habaneros or Scotch Bonnets!
The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.
Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.
Before you begin to barbecue, remove the goat from the refrigerator and let
it sit, covered, at room temperature for 45 minutes.
Prepare the smoker for barbecueing, bringing the temperature to 200 to 220
degrees F.
If you plan to baste the meat mix together the mop ingredients in a
saucepan and warm the liquid over low heat.
Transfer the goat to the smoker. Cook for about 1 1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.
When the meat is done, remove it from the smoker, and allow it to sit for
15 minutes before serving. Slice or shred the meat and serve with... [your
favorite barbecue sauce].
From 'Smoke and Spice' by Cheryl Alters Jamison and Bill Jamison;
Harvard Common Press, 1994. ISBN 1-55832-061-X
Contributed to the FareShare Gazette by Mary-Anne in response to a request;
24 February 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 406 Calories; 40g Fat (86.4% calories
from fat); 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol;
782mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 8
Fat; 0 Other Carbohydrates.
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