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FareShare Gazette Recipes -- October 1998 - T's (Page 1)

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Recipes Included On This Page

Taco Cheese Appetizer
Taramosalata 1
Taramosalata 2
Taramosalata 3
Tequila Turkey
Tex-Mex Beef Stew

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                     *  Exported from  MasterCook  *
                          Taco Cheese Appetizer
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Cheese
                Cottage Cheese                   Cream Cheese
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz.           cream cheese
   8      oz.           cottage cheese
   1      pkg.          taco seasoning mix
                        cheddar cheese -- finely grated
                        finely chopped vegetables of your choice 
                        (red and green peppers,
                        cauliflower -- broccoli, scallions)
Combine cream cheese, cottage cheese and seasoning until smooth.  I find 
the food processor works best.  Spread on a serving dish.  Sprinkle to 
cover with cheese.  Sprinkle vegetables over top.  Use as a tortilla chip 
dip.
Posted on FareShare 10-7-98 by Connie Garlitz <CGarlitz@aol.com>
This is a cold appetizer my family really enjoys.  When you choose your
vegetables keep in mind color as well as taste.  Connie
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                     *  Exported from  MasterCook  *
                              Taramosalata 1
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Fish
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           smoked cod roe
   1      cup           olive oil
   1      clove         garlic
   2      Tbsp          lemon juice
   2      Tbsp          chopped parsley
   1      Tbsp          finely chopped onion (or -- (or more to taste)
                        freshly milled black pepper
TARAMOSALATA-1 Greek smoked fish-roe pate  The word Taramosalata means fish 
egg salad in Greek. 
(1) Cover cod roes for a few minutes in boiling water to loosen skins, then
peel them. 
(2) Crush garlic and rub around a mixing basin (bowl). Discard garlic. 
(3) Dice roe, add 2 Tbsp oil, and stand for 15 minutes to soften. 
(4) Pass roe through sieve into garlic-rubbed basin and beat until smooth. 
(5) Add half the lemon juice, gradually beat in the rest of the oil, adding
the remainder of the lemon juice at the half-way stage. 
(6) Stir in the chopped onion, parsley and black pepper to taste. 
(7) Chill and serve. 
Serves 6. 
NOTES 
This recipe can be made with any kind of fish roe. Greeks sometimes add  
1/2 cup of cooked potatoes.  The only tricky bit comes in adding the oil:
you should do it a little at a time like preparing mayonnaise, and be 
careful not to let the oil separate. If it does begin to separate, add 
another dash of lemon juice. Taramosalata will keep for about a week 
under refrigeration. 
RATING 
Difficulty: moderate. Time: 40 minutes off and on. Precision: approximate
measurement OK.
Posted on FareShare 10-98 by Grazie Adams<GAdams1350@aol.com> 
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                      *  Exported from  MasterCook  *
                              Taramosalata 2
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Fish
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      jar           Tarama fish roe
   2      small         onions -- finely grated
   1      cup           olive oil
                        Juice of 2 lemons
  10      slices        stale white bread
Remove crusts from bread. Soak bread in water and drain well. Put fish roe,
onion, olive oil, lemon juice and bread in a blender and mix for a few
seconds. Chill. Serve with crackers or a crusty bread, or as a side dish.
Tarama or leftover Taramosalata can be frozen.
Posted on FareShare 10-98 by Grazie Adams<GAdams1350@aol.com>
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                     *  Exported from  MasterCook  *
                              Taramosalata 3
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Fish
                Potatoes                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      jar           Taramosalata roe
   1 1/2  cups          Wesson oil
   6      ounces        lemon juice
  20      slices        stale bread
   1      small         boiled potato
   1      medium        onion -- finely minced
Soak bread in water. Remove crusts and squeeze out excess water. Place 
bread, roe, and potato in blender and blend till smooth. Add lemon juice 
slowly, the oil a few drops at a time until mixture acquires a uniform 
consistency. Add onion last.
Posted on FareShare 10-98 by Grazie Adams<GAdams1350@aol.com>
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                     *  Exported from  MasterCook  *
                              Tequila Turkey
Recipe By     : Flavorful Seasons Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dishes                      Onions
                Poultry                          Spirits
                Turkey                           Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        turkey breast filets
     1/2  cup           lemon juice
   2      tablespoons   olive oil
     1/4  cup           tequila
   2                    garlic cloves -- minced
   1      small         onion -- thinly sliced
     1/4  cup           minced red pepper
Combine the turkey with the marinade ingredients.  Marinate for at least 2 
hours or up to 48 hours. Prepare an outside grill with an oiled rack set 4"
above the heat source.  On a gas grill, set the heat to high.  Grill the 
turkey for 3 to 4 minutes on each side until it is white throughout.
Serving size: 3-4 oz   Enjoy the flavors of this tipsy turkey.
Exchanges: Very Lean Meat Exchange
4 Calories - 151 Calories from Fat , 26 Total Fat -- 3g Saturated Fat -- 1g
Cholesterol -- 75mg Sodium -- 48mg Carbohydrate --1g, Dietary Fiber -- 0g, 
Sugars -- 1g Protein -- 27g
Recipe for Wednesday, 5/13/98
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
osted on FareShare by bobbi744@acd.net ICQ#2099532
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                     *  Exported from  MasterCook  *
                            Tex-Mex Beef Stew
Recipe By     : http://www.diabetes-self-mgmt.com/dir_rec.html
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Beer
                Carrots                          Main Dishes
                Onions                           Peppers
                Stews                            Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean round stead -- trimmed and cut
                        -- into 1-inch cubes
   1 1/4  cups          water
   1      large         baking potato -- cubed
   2                    carrots -- sliced
     1/2  cup           light beer
   1                    red bell pepper -- chopped
     1/3  cup           chopped fresh cilantro
   1      can           chopped tomatoes -- (16 ounces)
   1                    onion -- chopped
   1      clove         garlic -- chopped
   1                    jalapeno pepper -- seeded and chopped
                        -- (optional)
   2      teaspoons     dried oregano
   1 1/2  teaspoons     chili powder
     1/2  teaspoon      beef-flavored bouillon granules
   2      tablespoons   flour
   2      tablespoons   water
Saute round steak in a large Dutch oven until seared on all sides, about
3 to 4 minutes.  Add remaining ingredients except for flour and 2
tablespoons water.  Mix well and bring to a boil.  Cover and reduce heat 
to simmer; cook 1 hour until meat is tender, stirring occasionally. Combine 
flour and 2 tablespoons water, stirring to make a smooth paste.  Gradually 
add paste to meat mixture and cook until thickened and bubbly, stirring 
frequently.
Preparation time: 15 minutes Cooking time: 1 hour, 15 minutes
Yield: about 6 cups
Per Serving: Calories: 184 Carbohydrates: 16 g Protein: 20 g Fat: 4 g
Saturated Fat: 1 g Soduim: 282 mg Fiber: 2 g Serving size: 1 cup
Exchanges per serving: 1 starch 2 lean meat
from JANUARY / FEBRUARY 1997
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Posted on FareShare 10-13-98 by J Pellegrino gigimfg@ix.netcom.com
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