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FareShare Gazette Recipes -- December 2006 - C's
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* Exported from MasterCook * Cajun Red Beans and Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long-grain brown rice 2 1/2 cups hot water Salt 6 slices bacon -- cut into inch-long pieces 1 bay leaf 1 medium yellow onion -- diced 1 green bell pepper -- seeded and diced 1 red bell pepper -- seeded and diced 4 garlic cloves -- minced 1/4 teaspoon cayenne powder -- (more or less to taste) 1/4 teaspoon cumin 1/4 teaspoon dry oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon smoked paprika 12 ounces cooked chicken sausages -- or turkey sausages [such as sweet Italian] 15 ounces kidney beans -- (1 can) In a small saucepan, combine the rice, water and a pinch of salt. Bring to a boil, then cover, reduce to a simmer and cook 25 minutes. After the rice has cooked for 15 minutes, heat a large skillet over a medium-high heat. Add the bacon and bay leaf and cook until the bacon begins to shrivel and the fat melts, 2 to 3 minutes. Add the onion, green and red bell peppers, garlic, cayenne powder, cumin, black pepper, oregano and paprika. Sauté, stirring often, until the onions are just tender, about 4 minutes. Add the sausage and sauté another 2 minutes. Drain about half the liquid from the can of beans, then add the beans and remaining liquid to the skillet. Add the rice and any remaining water in the pan. Mix well, cover, reduce heat to medium-low and cook another 5 minutes. Makes 4 servings. Start to finish 35 minutes Source : Northwest Herald. Formatted by Chupa Babi in MC: 10.18.06 By J.M. HIRSCH - The Associated Press CONCORD, N.H. Speed wouldn't be enough. When I decided to tinker with recipes for red beans and rice a staple of Louisiana cuisine I was appalled by some of the traditional ingredients. Salt pork, bacon, sausage and white rice? Sounds delicious. Also sounds like a health hazard. But I was convinced this simple, intensely flavored dish could be more than just an occasional indulgence. With the right tweaks, red beans and rice could be a healthy and speedy weeknight staple. Technique was simple. While the rice cooked in a saucepan, I sautéed the remaining ingredients in a large skillet. Once the rice was finished, I combined the two and let them simmer another 5 minutes to blend the flavors. The result was a 35-minute meal that packs lean protein, whole grains and good veggies into one dish. Contributed to the FareShare Gazette by Chupa; 26 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 612 Calories; 7g Fat (10.3% calories from fat); 33g Protein; 107g Carbohydrate; 30g Dietary Fiber; 8mg Cholesterol; 188mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Candy Cane Blossoms Recipe By : HERSHEY Serving Size : 48 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies 1/2 cup butter or margarine -- (1 stick) softened 1 cup granulated sugar 1 egg 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons milk Red or green sugar crystals -- granulated sugar or powdered sugar 1. Heat oven to 350F. Remove wrappers from candies. 2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. 3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. Source : "Hersheys.com" NOTES : Bobbie's Note: These are beautiful and very tasty. I liked the mixture of red and white granulated sugar best for rolling them in. Contributed to the FareShare Gazette by Bobbie; 24 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 2g Fat (34.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Caramelized Onion and Mushroom Cocoa-Cola Lasagna - WW 6 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound dry lasagna noodles 1 tablespoon olive oil 2 large Spanish onions -- peeled, cut in half and sliced into 1/4-inch-thick slices 1 tablespoon fresh chopped rosemary 1/2 cup water 1/4 cup Coca-Cola Diet Coke -- or other brand 1 spray cooking spray 6 medium portobello mushrooms -- stems removed, caps cut in half and sliced into 1/4-inch-thick slices 1/2 pound cremini mushrooms -- stems removed, caps sliced into 1/4-inch-thick slices 1/2 teaspoon table salt 2 tablespoons olive oil 1 tablespoon butter 3 tablespoons all-purpose flour 3 cup fat-free skim milk 3 medium garlic cloves -- chopped 1/2 teaspoon freshly grated nutmeg 1/4 cup grated Parmesan cheese -- fresh, divided [Parmigiano Reggianno recommended)] Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside. Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside. Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.) Preheat oven to 350F. To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside. To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese. Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to 15 minutes before slicing into eight pieces. Yields 1 piece per serving. Servings : 8. POINTS(r) value: 6. Level of Difficulty: Moderate Preparation Time: 28 minutes. Cooking Time: 65 minutes. Source: Weight Watchers Newsletter Online Formatted by Chupa Babi in MC: 10.16.06 Nothing satisfies like a piping hot lasagna. Our version is stuffed with sweet, sautéed onions and mushrooms and then smothered with a creamy white sauce. Although this recipe is a bit labor intense, the end result is well-worth it. Double the recipe, tightly wrap one lasagna in aluminum foil and freeze it for another night. To defrost, remove lasagna from freezer and place it in the refrigerator the night before you want to serve it. Bake, covered, in a preheated 350F oven until heated through, about 20 to 25 minutes. Contributed to the FareShare Gazette by Chupa; 12 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 8g Fat (52.6% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Chicken a la Old Dutch Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large chicken fryer thighs 1 large onion -- chopped 1 tablespoon chopped green pepper 1 stalk fresh celery -- diced 1/2 teaspoon salt Pepper Garlic salt 3 tablespoons Old Dutch Sweet-Sour Dressing Braise six large chicken (fryer) thighs until brown. Place in casserole dish and cover with one large chopped onion, 1 tablespoon chopped green pepper and 1 stalk fresh diced celery. Sprinkle on 1/2 teaspoon salt, a scant of pepper, garlic salt and 3 tablespoons Old Dutch Sweet-Sour Dressing. Place in 350 degree F. oven, cook covered for 1 hour. Better chicken you cannot find. Source : extremedzine posted to ex-designz dot net, 03.19.03 Formatted by Chupa Babi in MC: 10.16.06 Contributed to the FareShare Gazette by Chupa; 2 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (3.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Vegetable. * Exported from MasterCook * Chicken Breast with Red Pepper Sauce - AICR Recipe By : AICR's Weekly Health-e-Recipe Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces peeled roasted red peppers -- (1 jar) [packed in water] 1 pound skinless and boneless chicken breast well-trimmed and cut in 4 pieces 1 teaspoon olive oil 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried & crushed 1 tablespoon extra-virgin olive oil 4 garlic cloves -- roasted 1 teaspoon balsamic vinegar Salt and freshly ground pepper to taste 4 sprigs fresh rosemary for garnish -- (optional) Prepare the chicken: 1. Coat each piece of chicken with 1/4 teaspoon of the oil. Sprinkle each one with 1/4 teaspoon of the rosemary. 2. Heat a non-stick skillet over medium-high heat. Cook the chicken until it is lightly browned and just firm to the touch, about 5 minutes on each side. When pierced with a knife, juices from the chicken should run clear. Transfer the cooked chicken to a plate. Make the sauce: 3. Remove the peppers from the jar, pat dry then puree them in a blender. Add the remaining olive oil, garlic and vinegar; blend until sauce is well blended and slightly grainy. Season to taste with salt and pepper. 4. Pour a generous amount of the sauce on each of four dinner places. Cut each chicken fillet crosswise into four pieces. Arrange the pieces of chicken on the sauce in a pinwheel, laying them cut-side down. Garnish with a sprig of rosemary in the center of the pinwheel and serve. Serves 4. Source : AICR's Weekly Health-e-Recipe, Tuesday October 17, 2006, Issue No. 109. Formatted by Chupa Babi in MC: 10.17.06 Last week we said phytochemical-rich vegetables have dark colors -deep green, yellow, orange or red. So cooking with healthy veggies means a beautiful dish. In this recipe, a pinwheel of sliced chicken breast on a bed of pureed red peppers is as gorgeous as it is delicious. And we didn't even mention all the carotenoids and vitamin C you're getting with your meat. Contributed to the FareShare Gazette by Chupa; 17 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 5g Fat (88.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Chili-Garlic Mustard Greens Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame seed oil 2 tablespoons olive oil 1 pound mustard greens -- green or purple, washed, dried and cut into strips 1 tablespoon garlic -- minced 1 tablespoon chili pepper -- minced 1 tablespoon ginger -- minced 2 tablespoons white vinegar 1 teaspoon sugar Salt and black pepper to taste Combine sesame and olive oils in a large sauté pan; place over high heat until hot but not smoking. Add the greens and stir vigorously for 1 minute or until they have changed to a bright green color. Add garlic, chili and ginger; continue to cook, stirring constantly, for 30 seconds. Add vinegar and sugar; remove from heat and stir to combine. Season to taste with salt and pepper; serve at once. Source : MassRecipe dot com Formatted by Chupa Babi in MC: 11.24.04 Contributed to the FareShare Gazette by Chupa; 15 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 412 Calories; 28g Fat (56.5% calories from fat); 13g Protein; 36g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Chip 'n Oatmeal Cookies Recipe By : HERSHEY'S Serving Size : 48 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (about 18 ounces) 1 cup quick-cooking rolled oats 3/4 cup butter or margarine -- (1 1/2 sticks) softened 2 eggs 1 cup HERSHEY'S Semi-Sweet Chocolate Chips 1. Heat oven to 350F. 2. Combine cake mix, oats, butter and eggs in large bowl; beat until well blended. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies Source : "Hersheys.com" Yield : "4 dozen cookies" NOTES : These are very buttery chocolate chips. They are lighter colored than some chocolate chips because there is no brown sugar in them. Contributed to the FareShare Gazette by Bobbie; 24 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (51.4% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 103mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Chip Pumpkin Bread Recipe By : 208 Holiday Entertaining Recipes Serving Size : 3 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white sugar 15 ounces pumpkin puree -- (1 can) 1 cup vegetable oil 2/3 cup water 4 eggs 3 cups all-purpose flour -- (3 1/2) 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 tablespoons baking soda 1 teaspoon salt -- (1 1/2) 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Make this recipe during the holidays. It is moist and freezes well! Bake them in coffee cans and wrap them in colored cellophane to give as gifts. Makes 3 - loaf pans Source : "208 Holiday Entertaining Recipes" Copyright : "Olga Teves" Yield : "3 loaves" NOTES : Bobbie's Note: I made this using 4 small loaf pans and one large. They all rose nicely, but instead of cutting the time down a little, I should have cut the time down by about 20 minutes as the small loaves got too brown on the outside. Al says that doesn't matter it is delicious! Contributed to the FareShare Gazette by Bobbie; 10 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1389 Calories; 94g Fat (59.9% calories from fat); 28g Protein; 113g Carbohydrate; 10g Dietary Fiber; 283mg Cholesterol; 3333mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 17 Fat. * Exported from MasterCook * Clabber Girl Glazed Orange Cornmeal Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the cookies 3/4 cup sugar 2 tablespoons orange zest 1 cup unbleached all-purpose flour 3/4 cup cornmeal 1/4 teaspoon Clabber Girl Baking powder 1/4 teaspoon salt 12 tablespoons unsalted butter -- cold, cut into 1/2-inch cubes [1 1/2 sticks; 3/4 pound] 2 tablespoons lemon juice 1 large egg Orange Glaze 2 ounces cream cheese -- at room temperature 2 tablespoons orange juice 1 1/2 cups confectioners' sugar -- sifted 1 tablespoon orange zest When you are ready to bake, line cookie sheets with parchment or a silpat for easier cleanup. Pre-heat oven to 375F. In the workbowl of a food processor, place the sugar and orange zest and pulse until the sugar takes an orange hue and the zest is thoroughly incorporated, about 30 seconds. Add the flour, cornmeal, baking powder and salt; pulse to combine, about 10 one-second pulses. Drop in the butter and pulse until mixture resembles fine cornmeal, about 15 pulses. Whisk together the lemon juice and egg. With the machine running, add the juice- yolk mixture slowly over about 10 seconds. Continue processing until the dough begins to form a ball, 10 to 15 seconds longer. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and the dough holds together. Shape the dough into a log about 10 inches long and 2 inches in diameter and wrap it in plastic. Chill the dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator. To bake, slice the dough into rounds 3/8 inch thick and place on prepared baking sheets about 1 1/2 inches apart. Bake until centers of cookies just begin to color and edges are golden brown, about 15 minutes. Rotate the baking sheets front to back and top to bottom halfway through baking time. Cool the cookies on baking sheet about 5 minutes, then transfer to wire rack and cool to room temperature before glazing. While the cookies are baking, make the glaze. Whisk the cream cheese till smooth and add the orange juice, mixing until no lumps remain. Add confectioners' sugar and whisk until smooth. Fold in the orange zest. Once the cookies have completely cooled, spoon about one teaspoon glaze onto each cookie and spread evenly with the back of a spoon. Let cookies stand on a wire rack until glaze is set and dry, about 1 hour. Recipe by: Mani Niall - Mix it up with Mani. Source : Clabber Girl Formatted by Chupa Babi in MC: 12.16.06 Contributed to the FareShare Gazette by Chupa in response to a request; 24 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Cookies #2 Recipe By : Cornmeal Country ~ An American Tradition, by Elizabeth Ross Serving Size : 24 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter -- (2 cubes) 2/3 cup sugar 3 egg yolks 1 teaspoon vanilla 1 1/2 cups flour 1 cup cornmeal Vegetable oil for cookie sheet* *This is probably an old recipe since it calls for "oiling the cookie sheet" and you are probably safe just coating the cookie sheet with cooking spray. Cookie Dough: Using an electric mixer, beat the butter and sugar in a mixing bowl until fluffy. Add egg yolks, one at a time, beating after each addition. Mix in vanilla. In another bowl, combine flour and cornmeal. Add to butter mixture; mix just until combined. Roll dough into a log 2-inches in diameter; wrap in waxed paper and chill 4 hours. To Bake: When ready to bake, preheat oven to 325F degrees. Remove waxed paper; slice log into 1/4-inch thick rounds. Place on the prepared cookie sheet, 1-inch apart, and bake 15 minutes until edges brown. Cook on rack. Makes 24 cookies. Contributed to the FareShare Gazette by Marilyn in response to a request; 22 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 8g Fat (51.7% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cornmeal Pecan Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter -- (2 sticks) 1/2 cup packed dark brown sugar 1 cup confectioner's sugar 1 teaspoon vanilla 1 cup stone-ground yellow cornmeal 2/3 cup white flour 2/3 cup whole wheat flour 1/2 teaspoon salt 3/4 cup finely chopped pecans Beat butter and both sugars until smooth. Beat in vanilla. Combine cornmeal, both flours and salt; beat into butter-sugar mixture until thoroughly combined. Stir in nuts. Scoop out half tablespoons of batter and roll into balls. Place 2 inches apart on ungreased cookie sheets and flatten with bottom of glass. Bake at 350F for 10 to 12 minutes or until lightly browned. Take from oven and gently transfer to wire racks to cool. Source : RecipeCottage Formatted by Chupa Babi in MC: 12.16.06 Contributed to the FareShare Gazette by Chupa in response to a request; 24 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal-Fennel Cookies Recipe By : Louise Pariani, Novato, CA Serving Size : 30 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- at room temperature 1 cup sugar 1 teaspoon fennel seeds -- coarsely ground 1/4 teaspoon salt 1 egg 1 3/4 cups flour -- sifted 3 tablespoons fine yellow cornmeal 1 1/2 teaspoons baking powder 1. In a large bowl, cream butter and sugar until light and fluffy. Add fennel seeds and salt. Add egg and beat to combine. 2. In a small bowl, stir together flour, cornmeal, and baking powder. Add these dry ingredients to butter mixture in 3 batches, mixing after each addition. Shape dough into a log, wrap in plastic wrap; refrigerate at least 2 hours and up to 1 day. 3. Preheat oven to 375F. Break off small bits of dough and roll into balls about 1 1/2 inches wide. Arrange on parchment-lined baking sheets. Gently flatten each cookie using the bottom of a water glass (dip the glass in water to prevent sticking). Bake cookies for 8 minutes or until golden brown and puffed. Transfer cookies to cooling racks. Yield : Makes 2 1/2 to 3 dozen cookies Author : Louise Pariani, Novato, CA Source: Sunset, DECEMBER 2006 Formatted by Chupa Babi in MC: 12.16.06 Cornmeal gives these tender cookies a pleasing texture and slightly nutty taste. Prep and Cook Time: 30 minutes, plus at least 2 hours chilling time. Notes : Lightly grind fennel seeds with a mortar and pestle or spice grinder. Contributed to the FareShare Gazette by Chupa in response to a request; 20 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 3g Fat (35.9% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Country Pumpkin Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup shortening 2 1/2 cups sugar 4 eggs -- lightly beaten 2 cups pumpkin 2/3 cup water 3 1/2 cups self rising flour 1 teaspoon ground cinnamon 1 teaspoon allspice 1 cup walnuts -- chopped 2/3 cup raisins Preheat oven to 350F. Spray two 9x5-inch loaf pans with non stick vegetable spray. In a large mixing bowl, cream shortening, sugar and eggs until light and fluffy. Stir in flour and spices until just moistened. Add pumpkin and water. Stir in walnuts and raisins. Pour into prepared loaf pans. Bake for 1 hour or until a tester inserted in the center comes out clean. Cool in loaf pans for 10 minutes. Remove from loaf pans; cool completely on a wire rack. Yield : 2 loaves Source : "http://www.amethysts-recipes.com/" S(MC Formatted by): "Suzie May" Yield : "2 Loaves" NOTES : Bobbie's Note: I used 4 small loaf pans and one larger one for this recipe. They all came out full and golden. Contributed to the FareShare Gazette by Bobbie; 10 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2355 Calories; 123g Fat (45.1% calories from fat); 31g Protein; 305g Carbohydrate; 6g Dietary Fiber; 424mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Fruit; 22 Fat; 17 Other Carbohydrates. * Exported from MasterCook * Crab Bisque (Prepared by Taylor) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large sweet onion -- finely chopped 1 stick butter 1 small can tomato paste 6 tablespoons flour 3 cups milk 2 cans chicken broth 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 2 pounds crab meat -- picked clean 1 shot dry sherry In mid-sized sauce pan, over medium heat, cook onions in hot butter for about 5 minutes, until translucent. Stir in tomato paste; cook 1 minute. Add flour and cook 5 minutes, stirring to prevent scorching. Gradually whisk in milk, broth, Worcestershire sauce and hot sauce; simmer 5 minutes stirring. Remove from heat; stir in crab and sherry. Description : "My grandson, Taylor, prepared this for Christmas Eve dinner, December 2006." S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 28 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 8g Fat (46.4% calories from fat); 15g Protein; 7g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 447mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crispy Oven Fried Catfish Recipe By : ven Frying by Mary Bemis Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 1 large egg white 1/2 cup fresh lime juice 1/2 cup all-purpose flour 1/2 cup white cornmeal 1 teaspoon lemon pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh dill weed -- coarsely chopped 1 1/2 teaspoons dried basil 1/2 teaspoon garlic powder 16 ounces catfish fillets -- halved (about 1 pound) Lemon wedges -- for garnish Dill sprigs -- for garnish You also can make this classic entree with cod. Prep time: 15 minutes; cook: 10 minutes. 1. Preheat oven to 450F. Coat a baking sheet with cooking spray. In a medium bowl, whisk together egg white and lime juice. Place flour in a shallow dish. 2. In another shallow dish, combine cornmeal, peppers, dill, basil and garlic powder. Dip each fish fillet in flour; shake off excess. Dip each piece in egg white-lime juice mixture, allowing excess to drip off. Roll each piece in cornmeal mixture. Place fish on baking sheet; coat lightly with cooking spray. 3. Bake 5 minutes, turn, then bake 5 minutes more, until browned, crisp. Serve garnished with lemon wedges and dill sprigs. Source : "SHAPE Cooks Winter 1998 36" Copyright : "1998 Weider Publications, Inc." Yield : "6 servings" NOTES : Mary's Notes: This was tonight's [12/19/06] supper and my, what delightful fish! We loved it! Taste was great but I'm going to have to increase the temperature as the fish never did brown nicely and crisp. My oven might be off as this is the second oven fried recipe I've tried which didn't brown and/or crisp as the recipe photo indicates. I made 6 servings (due to fillet sizes) as opposed to the original serving size of 4. My only change to the original recipe was to use unbleached flour instead of the all-purpose flour. Thank you, once again, Pat [kitpath] for an outstanding recipe...we will use it again and again! Contributed to the FareShare Gazette by Mary; 21 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 3g Fat (13.9% calories from fat); 15g Protein; 20g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 99mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Currant and Cornmeal Tea Cookies Recipe By : Splenda, Inc. Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light butter 1/4 cup unsalted butter 2/3 cup SPLENDA(r) Granular 1 tablespoon vanilla extract 1/4 cup egg substitute 1 tablespoon McCormick Gourmet Collection Orange Peel 1/4 cup cornmeal 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon McCormick ground nutmeg 1/2 teaspoon McCormick Gourmet Collection Saigon Cinnamon 1/2 cup currants Preheat oven to 325F. Lightly oil a cookie sheet and set aside. Blend together butters, SPLENDA(r) Granular and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add egg substitute and zest. Mix briefly. Add cornmeal, flour, baking powder, cinnamon and nutmeg. Mix using low speed (or by hand) briefly, until dough is formed. Add currants. Do Not over mix. Remove dough from bowl and divide in half. Roll each half into a log approximately 1-inch thick in circumference. Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill. Remove dough from freezer, unwrap and cut into slices approximately 1/4- inch thick. Place cookies on prepared cookie sheet. Bake in a preheated 325F oven 8 to 10 minutes or until lightly browned. Makes 4 1/2 dozen cookies (4 cookies per serving). Recipe courtesy of Splenda, Inc. Formatted by Chupa Babi in MC: 12.16.06 Contributed to the FareShare Gazette by Chupa in response to a request; 20 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Barley with Lentils and Chicken - WW 6 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 1/4 cup sweet red peppers -- chopped 1 cup onions -- chopped 2 teaspoons minced garlic 2 teaspoons freshly grated ginger root 2 teaspoons curry powder 2 cups water 2 cups canned chicken broth 1 cup carrots -- sliced 1/2 cup uncooked barley 3 1/3 ounces dry lentils -- rinsed and picked over -- (about 1/2 cup) 1/2 pound uncooked boneless skinless chicken breast -- cut into bite-size chunks 4 1/2 ounces frozen kale -- chopped (about 1 cup) 1/2 cup plain fat-free yogurt Heat oil in a large saucepan. Add peppers and onion. Sauté over medium-high heat until lightly browned, about 5 minutes. Stir in garlic, ginger root and curry powder. Cook over low heat until fragrant, about 1 minute. Stir in water, broth, carrots and barley; bring to a boil. Cover, reduce heat to low and simmer 10 minutes. Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes. Stir in chicken and kale; cover and cook until chicken is cooked through and kale is hot, about 5 minutes. Serve yogurt on the side to drizzle over top. Yields about 1 1/2 cups per serving plus 2 tablespoons of yogurt. POINTS(r) value: 6. Servings: 4. Preparation Time: 25 minutes. Cooking Time: 70 minutes. Level of Difficulty: Easy Source : Weight Watchers Newsletter Online, 10.17.06 Formatted by ChupaBabi in MC: 10.17.06 main meals | This fiber- and vitamin-rich dish combines the unique flavors of fresh ginger, curry and kale. Added bonus: You just need one pot! Contributed to the FareShare Gazette by Chupa; 25 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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