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FareShare Gazette Recipes -- October 1998 - S's (Page 2)

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Recipes Included On This Page

Simply Great Grilled Chicken
Singapore Noodles
Sloppy Tomato Goulash
Smoked-Salmon Cream Sauce
Sour Cream Spice Cake
Soy Sesame Sauce -Leysath

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                    *  Exported from  MasterCook  *
                       Simply Great Grilled Chicken
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Grill/Outdoor Cooking
                Main Dishes                      Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           lite soy sauce
     1/4  cup           dry sherry
   1      tablespoon    canola oil
   2                    garlic cloves -- minced
   1      teaspoon      minced ginger
     1/4  teaspoon      nutmeg
                        fresh ground pepper -- to taste
   1 1/2  pounds        boneless skinless chicken breasts 
                         -- 3 - 4 oz. servings
You'll never find more moist grilled chicken!  Combine all marinade 
ingredients.  Pour half the mixture over the chicken and set in the 
refrigerator to marinate for at least 2 hours or up to 24 hours. Save the
remaining mixture for basting.
Prepare an outside grill with an oiled rack set 4 inches above the heat
source.  On a gas grill, set the heat to high.  Grill the chicken breasts 
for 3 to 4 minutes on each side, turning once and basting with extra 
marinade, until the chicken is cooked through.
Exchanges: Very Lean Meat Exchange -- 4 Fat
Exchange -- 1/2 Calories -- 164
Calories from Fat -- 42 Total Fat -- 5g Saturated
Fat -- 1g Cholesterol --
69mg Sodium -- 665mg Carbohydrate -- 2g Dietary
Fiber -- 0g Sugars -- 2g
Protein -- 25g
Recipe for Monday, 5/11/98
With summer approaching, it's time to get the outside grill going again.
This week's recipes are an array of grilled delights from the Flavorful
Seasons Cookbook that will keep your family and friends begging for those
summer barbecues.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright  1998 American Diabetes Association
MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK
Posted on FareShare by bobbi744@acd.net ICQ#2099532
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                     *  Exported from  MasterCook  *
                            Singapore Noodles
Recipe By     : The Straits Cafe Virtual Restaurant
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Main Dishes
                Onions                           Pasta/Noodles
                Peas/Pea Pods                    Sauces
                Seafood                          Shrimp
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Rice vermicelli
                        ***SAUCE***
     1/2  cup           chicken stock
   2      tablespoons   oyster sauce
   2      tablespoons   soy sauce
   1      tablespoon    sugar
   1      tablespoon    sesame oil
   1      tablespoon    rice wine
   2      teaspoons     corn starch
                        ******
     1/2  pound         raw shrimp -- peeled, deveined
   1      tablespoon    peanut oil
   3      cloves        garlic -- finely chopped
   1      tablespoon    ginger root -- minced
   3                    spring onions -- finely chopped
   1      tablespoon    curry powder
   1                    onion -- cut in eighths
   1                    carrot -- grated
   1                    red pepper -- thinly sliced
   2      teaspoons     crushed red pepper
     1/4  cup           bean sprouts -- washed, trimmed
     1/2  cup           snow peas -- trimmed
Soak the rice vermicelli in hot water for 20 minutes, until softened. 
Drain and set aside.  Combine the sauce ingredients (chicken stock,
oyster sauce, soy sauce, sugar, sesame oil, rice wine & corn starch)
together in a small bowl.  Mix well, then set aside.
Heat wok over high heat.  When hot, add the peanut oil and swirl to
cover bottom.  Stir-fry the garlic, ginger and spring onions until
fragrant-- about 30 seconds.  Add the curry powder; cook until fragrant,
about 10 seconds.  Next add the onion wedges, grated carrot, sliced 3
Garlic cloves, finely chopped red pepper and crushed red pepper. 
Stir-fry for 3-4 minutes, until the onions become translucent.
Add the shrimp.  Pour in the sauce and bring to a boil.  Stir-fry for
about 1-1/2 minutes, until shrimp have turned opaque and pink.  Add the
bean sprouts, snow peas and vermicelli.  Toss to combine with the other
wok ingredients.  Continue cooking on high for about 2 minutes,
occasionally tossing the ingredients, until everything is heated
through.
Either serve the noodles on one large platter or divide into individual
portions.  Serve immediately.
Recipe from http://www.thestraitscafe.com
Formatted and Posted to Fareshare 10/98 by J.Pellegrino
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NOTES : "Singapore noodles" exist in the same universe as do English
       muffins and Danish pastries-- foods named in honor of countries 
       but that are unknown to citizens of those respective countries. 
       Outside Singapore, though, this tasty concoction is well-known and 
       is said to be illustrative of the nation's multi-cultural traditions.
       There are Chinese, Malay and Indian culinary influences all served to 
       you on one plate!
                     *  Exported from  MasterCook  *
                          Sloppy Tomato Goulash
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Pasta/Noodles
                Side Dishes                      Tomatoes
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Stewed Tomatoes -- (14 1/2 oz.)
   1      tsp.          Garlic and Herbs  (this is a packaged
                        seasoning.
   1      tsp.          Italian Seasoning
   4      cups          Spaghetti sauce
   2      Tablespoons   Olive Oil
     1/4  cup           water
   1      package       Shells or elbow macaroni
Cook the shells according the package direction. 
Take the canned Tomatoes and put in a large sauce pan and bring to a boil.
While they are warming up, crush them.  Mash them against the bottom of
the pan so there are no large chunks of tomato.  When it reaches boiling,
boil for a few minutes, 2 or 3 while you adding the spices, and the rest of
the ingredients.  Bring to a boil,  Pour over the drained macaroni and
serve.  Has a nice blend of tomatoes and spices.  Note-- I use heaping
teaspoons of the two spices (actually I just dump them in until it looks
good),  But,  if you like a blander dish just use one level teaspoon. But
the spices really help make this dish.  It has a lot of flavor.  
Posted on FareShare 10-7-98 by AcaGordie <gordon@acanet.com.mx>
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                     *  Exported from  MasterCook  *
                        Smoked-Salmon Cream Sauce
Recipe By     : the California Culinary Academy
Serving Size  : 3    Preparation Time :0:15
Categories    : Cream Cheese                     Fish
                Pasta/Noodles                    Peas/Pea Pods
                Sauces                           Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        cream cheese
   1      cup           milk
     1/4  pound         sliced smoked salmon -- cut into 1/4" pieces
     1/2  cup           cooked fresh peas
   1      large         green onion, including green tops -- finely sliced
   2      teaspoons     lemon juice
   1      teaspoon      fresh dill -- finely chopped
     1/3  cup           Parmesan cheese -- freshly grated
1. In a medium saucepan combine cream cheese and milk. Heat, stirring,
until mixture is smooth.
2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to
heat through.
3. Remove pan from heat. Stir in cheese. Use immediately or cool to room
temperature and refrigerate or freeze (see Time saver Tip).
4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
fettucine, or 8 ounces dried, following package directions. Drain. Toss
sauce with pasta.
Makes 2 cups (3 main dish or 6 appetizer servings).
* Time saver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To serve,
defrost sauce 15 to 20 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in a saucepan or microwave oven on 50% power until warmed
through, 3 to 5 minutes, whisking frequently and vigorously to bring sauce
to a creamy consistency.
Serve on cooked pasta.
Posted on FareShare 10-98 by Cairn Rodrigues
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                     *  Exported from  MasterCook  *
                          Sour Cream Spice Cake
Recipe By     : Diabetic Dessert Cookbook (Nancy O'brion)
Serving Size  : 18   Preparation Time :0:00
Categories    : Appetizers                       Cakes
                Desserts                         Eat-Lf Mailing List
                Fruit                            Healthwise
                Vegetarian                       Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           margarine
   3      tablespoons   brown sugar -- Granulated
   2                    Eggs -- or equiv sub
   2      teaspoons     cinnamon
   1      teaspoon      Ground cloves
   1      teaspoon      Nutmeg
   2      cups          flour -- sifted
   1      teaspoon      Baking powder
   1 1/4  teaspoons     Baking soda
     1/2  teaspoon      Salt
     1/2  cup           Water
   1      cup           Sour cream
     1/2  cup           Raisins
     1/4  cup           walnuts -- chopped
Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together 
the margarine and sugar replacement. Add eggs and beat well. Beat in the
cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and
salt. Sift into the creamed mixture alternately with the water. Stir in the
sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35
minutes. Let cool.
Recipe yields 18 servings @ 124 calories per serving
Exchanges: 1 1/2 bread 1 fat
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                     *  Exported from  MasterCook  *
                        Soy Sesame Sauce -Leysath
Recipe By     : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size  : 4    Preparation Time :0:00
Categories    : New                              Sauces
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   rice vinegar
   2      tablespoons   soy sauce
   1      tablespoon    hoisin
                        OR other sweet-spicy sauce
   1      tablespoon    pickled ginger
                        OR minced fresh peeled ginger
   1      tablespoon    sesame seeds
   1      tablespoon    brown sugar
Combine all ingredients in skillet, bring to a boil and cook until liquid
is reduced by one-third.
ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat
Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98.
Notes: The term "reduce" means to boil the liquid rapidly until the total
volume is reduced by evaporation.  Sauces work with just about any
dark-fleshed game, include waterfowl and antlered animals, Leysath says.
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