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FareShare Gazette Recipes -- October 1998 - S's (Page 1)

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FareShare Chat Recipes.
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Recipes Included On This Page

Saffron-Scented Basmati Rice
Sam's Beef Stew
Santa Anita Racetrack Beef Stew
Santa Fe Salad
Savory Microwave Plum Sauce
Shepherd's Turkey Pie
Shrimp Canapes

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                     *  Exported from  MasterCook  *
                       Saffron-Scented Basmati Rice
Recipe By     : EVERYDAY GOURMET DIABETES COOKBOOK, Donkersloot
Serving Size  : 6    Preparation Time :0:00
Categories    : Healthwise                       Rice
                Side Dishes                      Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          low-salt chicken broth -- low fat
     1/8  teaspoon      saffron threads
     1/4  teaspoon      salt -- optional
   1      teaspoon      olive oil
   1                    bay leaf
     1/2  teaspoon      cumin seed
     1/4  teaspoon      crushed peppercorns
   1      cup           basmati rice -- rinsed and presoaked
Rinse rice several times in cold water. Soak in cold water for about 1 
hour (if time permits).
In medium saucepan, combine the broth, saffron and salt and bring to a
boil. Remove from the heat, pour into a blender, and puree at high speed
until the saffron is thoroughly dissolved into the broth. Set aside.
In a large heavy saucepan or saute pan, heat the olive oil over medium-
high heat. Add bay leaf, cumin, and pepper. Stir together for 30 seconds  
to release their aroma. Add rice and saute, stirring frequently, until 
slightly browned, about 5 minutes.
Pour the hot broth into the pan, stir to mix, and bring to a boil. reduce
the heat to very low, cover the pan and simmer for 30 minutes. or until
rice is tender. Fluff with fork, remove the bay leaf, and serve at once.
[PER 1/2-CUP, 150 cals, 2g fat, 12% cff. 29g carbs. Two carb choices;
exchanges: 2 starch ]
Posted to FareShare 10-98 untested, by Pat Hanneman Oct. 1998  
See ISBN 0517708485
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                             Sam's Beef Stew
Recipe By     : Emeril Lagasse
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Main Dishes
                Onions                           Stews
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable oil
   2      pounds        Beef stew meat -- cut into 1" cubes
     1/4  cup           Flour
   2      cups          Chopped onions
     1/2  cup           Chopped celery
   1      tablespoon    Chopped garlic -- plus
   2      teaspoons     Chopped garlic
   4      cups          Dark veal or meat stock
   1      large         Idaho potato -- peeled, and
                        cut into 1" cubes
   2                    Carrots -- peeled, and
                        cut into 1" pieces
   In a large skillet, over medium heat, add the vegetable oil.  Season
the beef with salt and pepper.  Toss the beef with the flour.  When the
oil is hot, add the meat and cook until the meat is browned, about 6 to
8 minutes, stirring occasionally.  Add the onions, celery and 1
tablespoon of garlic and continue to cook until the vegetables are
wilted and golden about six minutes.  Season the mixture with salt and
pepper.
   Deglaze the pan with the stock, scraping the browned particles away
from the pan.  Add the potatoes and carrots.  Bring the liquid to a boil
and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the
meat is very tender.  Stirring occasionally.  Add the remaining 2
teaspoons of minced garlic.  Reseason the stew if necessary.
This recipe yields 4 to 6 servings.
Recipe Source:
EMERIL LIVE  with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD  - 
jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net  11-15-1997
Posted on FareShare 10-13-98 by J Pellegrino 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Santa Anita Racetrack Beef Stew
Recipe By     : Balsley, 1990: BEST RECIPES FROM LA TIMES
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Leeks
                Main Dishes                      Onions
                Potatoes                         Stews
                Tomatoes                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   shortening
     1/2  pound         onions -- minced
     1/4  pound         shallots -- minced
   2      pounds        top sirloin
                        OR chuck beef -- cut
                        into 1-inch cubes
     1/2  cup           seasoned flour
   1      quart         beef broth -- approximately
   1      pound         carrots -- peeled and cut
                        into chunks
   1      pound         celery -- cut into chunks
     1/2  pound         leeks white part only -- cut into chunks
   1      pound         tomatoes -- peeled
                        and quartered
   1      pound         potatoes -- peeled and sliced
                        salt and pepper
Melt the shortening in a large saucepan. Add the onions and shallots.
Saute 5 minutes or until tender.
Dredge the meat in flour, shaking off the excess. Saute the meat until
lightly browned, about 10 minutes. Add the beef broth. Cook until meat
is almost done, about 30 minutes. Then add the carrots, celery, leeks, and
tomatoes. Cover and simmer over medium heat about 20 minutes. Add the
potatoes and cook 20 to 25 minutes, or until the potatoes and vegetables
are done. Add more beef broth, if necessary. Season to taste with salt
and pepper.
[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES
TIMES]; [Hanneman 1998 June]
Notes: The beef stew served at Santa Anita Racetrack is outstandittg.
Tony Pope has been the culinary force at the track for a number of 
years.
Posted on FareShare 10-13-98 by J Pellegrino 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                              Santa Fe Salad
Recipe By     : Holidays (1993) Chicago Tribune
Serving Size  : 6    Preparation Time :0:20
Categories    : Avacados                         Cheese
                Salad Dressings                  Salads
                Vegetables                       Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** DRESSING ***
   1                    jalapeno -- or
                        serrano pepper -- minced
   6      tablespoons   safflower oil
   2      tablespoons   sherry vinegar
   1      teaspoon      Dijon mustard
     1/2  teaspoon      ground cumin
     1/4  teaspoon      salt -- to taste
                        pepper
                        *** SALAD ***
   1      medium        zucchini
   1      medium        sweet onion
   1      small         red bell pepper
   1      rib           celery
  16      ounces        cooked black beans -- drained and rinsed
     1/2  cup           corn kernels
   3      ounces        Monterey jack cheese -- diced
   1      cup           chopped fresh cilantro -- loosely packed
   1                    avocado -- ripe
                        red leaf lettuce -- for serving
DRESSING: combine ingredients in a small bowl; mix well. 
SALAD: Diamond cut onion, zucchini, red pepper, celery; about twice as large
as the corn. Combine in a large bowl with beans, corn, cheese and cilantro.
Just before serving., peel and dice the avocado and add to the salad along
with the dressing. Mix gently and adjust salt and pepper. Serve on lettuce
leaves. 
PER SERVING: 345 cals, 22.5 g fat, 56.3%
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Savory Microwave Plum Sauce
Recipe By     : Produce Pete's "Farmacopeia" ISBN 0-688-12847-5
Serving Size  : 2    Preparation Time :0:00
Categories    : Fruit                            Sauces
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    (About) Plums -- cut up
   4      Tsp           Soy Sauce
   2      Tbsp          Cornstarch
   2      Tsp           Sugar
   1      Tsp           Fresh Ginger -- grated
   1      Clove         Garlic -- minced
Puree the plums in a food processor or blender (you should have 
about 2 cups). Combine with the remaining ingredients in a 1-qt
glass container and microwave on high or full power, uncovered,
for about 8 mins, stirring every 3 mins. The sauce is done when 
it's thick and clear. Makes about 2 cups.
                   - - - - - - - - - - - - - - - -
I used canned plums, and it works just as well.  I think there is enough
sugar in the canned fruit to omit the sugar.  It is very good also if
you omit the soy, ginger, and garlic.  Less Oriental that way.
Posted on FareShare 10-98 by Bright Larkin 
                     *  Exported from  MasterCook  *
                          Shepherd's Turkey Pie
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Diabetic And Special Diets
                Main Dishes                      Vegetables
                Volume 1, Oct. '98               Chicken
                Tomatoes                         Turkey
                Potatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Onions -- sliced
   2      cups          Carrots; sliced -- steamed
   2      tablespoons   Vegetable oil
   2      cups          Tomato/canned peeled diced
   4      cups          Turkey / chicken -- cooked/cubed
     1/2  teaspoon      Dried thyme -- cooked chopped
     1/4  cup           Whole wheat flour
   6                    Potatoes; cooked -- mashed
   2      cups          Chicken stock or broth
In a large saucepan, saute the onions in the oil for 5 minutes.  
Add the turkey (or chicken).  Sprinkle in the flour, stir to 
blend.  Add the chicken stock, carrots, tomatoes, thyme, and 
rosemary.Cook over medium heat until thickened. 
Pour into a lightly oiled 3-quart casserole.  Spread the potatoes 
over the  top.  Bake in a 375 F oven for 20 to 30 minutes, or 
until browned.
1/6 recipe=371 calories 
Exchanges: 4 lean meat, 2 bread, 1 vegetable  
38 grams carbohydrate, 33 grams protein, 10 grams
fat 81 mg sodium, 
1133 mg potassium, 71 mg cholesterol 
Source:  Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986 
Shared but not tested by Elizabeth Rodier, Nov 93
Posted on FareShare 10-98 by Bright 
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                     *  Exported from  MasterCook  *
                             Shrimp Canapes
Recipe By     : Gourmet June 1991
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Shrimp
                Tomatoes                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        white bread -- homemade-type
   3      tablespoons   unsalted butter -- softened
  12      slices        tomatoes -- small, thin round -- slices
  48      slices        ripe olives
  12      small         shrimp -- cooked
     1/4  cup           mayonnaise
   1      tablespoon    bottled horseradish -- drained
  12                    dill sprigs
Spread the bread with the butter, cut it into twelve 2-inch squares, and
on it arrange decoratively the tomatoes, the olives, and the shrimp.  
In a small bowl combine well the mayonnaise and the horseradish, dot the
shrimp with the mixture, and garnish it with the dill.
The canapes may be made 30 minutes in advance and kept covered and
chilled. Arrange the canapes on a platter.
Makes 12 canapes.
Notes: This recipe was created to accompany other canapes: Cheese Canapes,
Pickled Herring Canapes and Smoked Mackerel Canapes.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98
Posted on FareShare 10-10-98 by J Pellegrino
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