* Exported from MasterCook * Best-Ever Brussels Sprouts -Rosenzweig Recipe By : Anne rosenzweig in Sheila Lukins usa cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Carrots
Side Dishes Vegetables
Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/4 pounds fresh brussels sprouts
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 pound lean slab bacon -- rind removed
cut into 1/4-inch dice
3 carrots -- scraped and diced
2 teaspoons snipped green onion tops or chives Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts
lengthwise; cut into strips. Heat oil and butter together in a heavy pot. Add bacon; cook over
medium-low heat until it renders the fat and turns golden, about 5
minutes. If desired, drain some fat. Add carrots and stir to coat
with fat. Cook, stirring often, until carrots begin to soften,
about 5 minutes. Add sliced sprouts; toss well. Cook, stirring, until they are crisp-
tender, 5 minutes. Sprinkle with onion tops and serve. Yield: 4 to 6 servings.[approx. 119 cals, 6g fat] Note: If you can't find lean slab bacon, cut down on the quantity
of bacon and drain off most of the drippings. Best-ever brussels
sprouts, sliced and cooked crisp-tender with diced bacon and
shredded carrots, are the invention of talented New York chef Anne
Rosenzweig. Reprinted in "Sheila Lukins' U.S.A. Cookbook" (Workman
Publishing, 1997). Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bev's Onions & Mushrooms Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Onions Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- butter or margarine
plus a few drops of oil
onions diced
mushrooms sliced
salt -- pepper
garlic powder - optional I love this combination especially when it's made with a variety of
different mushrooms. again, there are no amounts given. You also
I've made them with vidalias when they are in season, and it's
definitely a sweeter flavor. Melt butter in a frying pan until it gets hot. Add a few drops of
oil so the butter doesn't burn. when it gets hot, add the onions
and saute until deep golden, but not brown. add the mushrooms and
the seasonings. I like to use Lawry's seasoned salt with this.
when i have zucchini, or fresh tomatoes, i also add it, if I'm in
the mood. but i love just the onions/mushroom mixture. it's great
over pasta, it's also wonderful as a side dish and on meat loaf or
hamburgers. Posted on FareShare 11-98 by Beverly<bevmed@ingress.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bhaja Recipe By : Adapted from Madhur Jaffrey, "A Taste of India"
Serving Size : 5 Preparation Time :0:00
Categories : Appetizers Indian
Snacks Vegetables
Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- -----BATTER-----
1 cup Chickpea flour
1/4 teaspoon Baking soda
1 teaspoon Turmeric
1/2 teaspoon Cayenne
2 teaspoons Coriander -- ground
3 teaspoons Cumin -- ground
1 teaspoon Salt
1 1/2 tablespoons White or blue poppy seeds
Oil for deep frying
-----VEGETABLES-----
Choose any or combinations:
Potatoes, sweet potatoes
Cut into 1/4" rounds
Eggplant -- cut into 1/3" rds Combine flour, soda, spices in a bowl & slowly add about 1 c water.
The batter should be thin. Add poppy seeds to batter just before
you are ready to use it & mix in. Pour enough oil in a wok to come to 2" depth. Heat over a lowish
heat. Dip vegetables into batter & fry in single layer in the wok. Fry,
stirring occasionally, for about 7 minutes or so. They should be
golden on both sides & cooked through. Remove with a slotted
spoon & drain well on paper towels. Do all vegetables this way.
Serve with beer. :) Adapted from Madhur Jaffrey, "A Taste of India"
Posted on FareShare 11-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Broiled Crab Cakes with Honey-Horseradish Sauce Recipe By : Simply Healthyful Fish by Rickets and McQuillan
Serving Size : 4 Preparation Time :0:00
Categories : Crab Main Dishes
Sauces Seafood
Volume 2, Nov. '98 Yogurt Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- HONEY HORSERADISH SAUCE
1/2 cup plain lowfat yogurt
1 tablespoon honey
1 tablespoon dijon mustard
1 teaspoon bottled horseradish -- drained
CRAB CAKES
2 egg whites
2 tablespoons dijon mustard
1 tablespoon lowfat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
10 fat-free saltine crackers
finely crushed; 1/2-cup
1 tablespoon chopped fresh parsley
1 pound lump crab meat
chopped red bell pepper -- for garnish PANTRY: Also good with leftover cooked cod or other flaky white fish. 1. Prepare sauce: combine yogurt, honey, mustard and horseradish
in small bowl. Cover and refrigerate up to 2 days. 2. Prepare Crab Cakes: Lightly beat together egg whites, mustard,
mayonnaise, lemon juice, salt, black pepper and red pepper in
medium bowl. Stir in crackers and parsley until well mixed. Gently
fold in crab meat. 3. Gently shape mixture into 8 equal patties, about 3 inches in
diameter and 1 inch thick. Place on lightly greased broiler pan.
Refrigerate at least 1 hour or up to 4 hours before broiling. 4. Preheat broiler. Broil about 6 inches from heat for 5 minutes,
or until cakes are browned on top and heated through to center.
Carefully transfer to plates. Spoon 1 tablespoon sauce over each
cake. Garnish with chopped sweet red pepper, if using. Serve at
once. Makes 8 cakes. [166 cals, with 1 tbs sauce; 24 g protein, 3g
fat, 11g carbs, 848 mg sodium, 68 mg chol] "We like our crab cakes plain and simp-loe and very crabby, but some
might add a dash of Worcestershire, a spoonful of grated fresh
horseradish or a pinch or two of old bay seasoning." -- David Rickets
and Susan McQuillan. Note: the cakes are broiled on one side (
apparently the heat of the pan warms the bottom of the cake.) -pat Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net) - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Butter-Sauteed Apples -Lukins Recipe By : USA Cookbook by Sheila Lukins
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 tablespoons unsalted butter
4 apples -- such as
golden delicious
OR macintosh
OR granny smith -- peeled and cored
and cut into 1-inch chunks
2 tablespoons light brown sugar
1 teaspoon ground cinnamon Melt the butter in a large nonstick skilled over medium-high heat.
Add the apples and sprinkle with the brown sugar and cinnamon. Cook
for 10-15 minutes, stirring until tender. SOURCES: 1) From USA Cookbook, by Sheila Lukins. New York: Workman
Press, 1997. 2) [url: http://www.charleston.net/pub/entertain/food/
waffles0819.htm "Weekend waffle," Wednesday, August 19, 1998 By ANN
BURGER, Post and Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook 10/98
Posted on FareShare 11-98 by Pat Hanneman Notes: Makes 4 to 6 servings. See Apple-cinnamon waffles - lukins. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Butternut Squash Risotto -Barolo Grill Recipe By : Anthony Walker, Chef: Barolo Grill, Denver (Oct98)
Serving Size : 6 Preparation Time :2:00
Categories : Pumpkin Rice
Volume 2, Nov. '98 Onions
Side Dishes Italian Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 medium butternut squash -- halved lengthwise
and seeded
1 tablespoon extra virgin olive oil
1 onion -- diced
8 ounces unsalted butter
3 cups Arborio rice
1/4 cup brown sugar -- or less to taste
salt and black pepper
6 1/2 cups chicken broth -- (12-inch)
1/2 cup freshly grated Parmigiano Reggiano
2 cups fava beans -- shelled
fine skin removed -- blanched
1 cup basil leaf julienne 1. BAKE THE SQUASH: Preheat oven to 350F. Brush the squash with olive
oil. Wrap them in aluminum foil; roast for 45 minutes, or until they
are soft. Cool; scoop out the flesh and chop it finely. 2. CREAM THE RICE: Saute the onion in the butter in a heavy-bottomed
saucepan until it is translucent. Add the rice, squash, sugar, salt,
and pepper; cook for 2 minutes. Pour in the broth 1/2 cup at a time,
stirring, and add more broth only when all the liquid in the pan has
been absorbed by the rice. Continue adding broth in this manner, and
cook until the rice is done; it should take about 30 minutes over
medium-high heat. 3. TO SERVE: Fold the Parmiagiano and fava beans into the rice, and
garnish with the julienned basil leaves. Serve hot. MAKES almost 7
cups. [885 cals, 38g fat; 39% cff] SOURCE NOTES. Blair Taylor, owner of the restaurant, makes it a
point to take his entire kitchen and dining room staff to Italy once
a year. 1) Recipe by Anthony Walker, chef, Barolo Grill, Denver, Colorado.
Restaurant opened 1993 in Denver's North Cherry Creek. Cuisine of
Tuscany and Piedmont. 2) Magazine of LA CUCINA ITALIANA (October
1998:74) 3) Edited: Pat Hanneman's Kitchen: kitpath@earthlink.net
4) Brenda's RecipeCafe: see http://www.onelist.com/subscribe.cgi/
RecipeCafe 5)Fareshare Recipe Gazette 11/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2153 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook * Butterscotch Pecan Thins Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Cookies
Desserts Nuts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 sticks unsalted butter -- softened (3/4 c.)
1 cup firmly packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
about 48 pecan halves In a bowl with an electric mixer cream the butter with the brown
sugar until the mixture is light and fluffy and beat in the egg and
the vanilla. Into the bowl sift together the flour, the baking
powder, and the salt, beat the dough until it is firm enough to
handle. Halve the dough and on a piece of wax paper form each half
into a 6-inch log, using the wax paper as a guide. Chill the logs,
wrapped in the wax paper, for at least 4 hours or overnight. Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices
with a sharp knife, arrange the slices 3 inches apart on lightly
buttered baking sheets, and press a pecan half onto each cookie. Bake
the cookies in batches in the middle of the oven for 10 to 12 minutes,
or until they are golden, and let them cool on the baking sheets for 1
minute. Transfer the cookies to racks and let them cool completely. Makes about 48 cookies. Gourmet May 1993
Contributed to FareShare by Aleeda Crawley 11/10/98 - - - - - - - - - - - - - - - - - - | 
