* Exported from MasterCook * Coconut Chicken with Garlic and Ginger Sauce Recipe By : Basic Flavorings: Spices
Serving Size : 4 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Chicken
Citrus Coconut
Main Dishes Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons butter
1 tablespoon olive oil
8 chicken pieces -- skin on
2 shallots -- chopped
1 garlic clove -- crushed
1 piece fresh ginger -- (1-inch) minced
1 cup coconut milk
2 tablespoons orange marmalade -- or
kumquat marmalade
salt
black freshly ground pepper
2/3 cup shredded coconut -- toasted, to serve 1. Heat the butter and olive oil in a large skillet. Add chicken and
cook for about 3 to 4 minutes until browned on all sides. Remove from
skillet with a slotted spoon and set aside in a warm place. 2. Add the shallots, garlic, and ginger to the skillet and saute for 2
minutes, until softened and transparent. 3. Return the browned chicken to the skillet and stir in coconut milk,
marmalade and seasoning. Simmer, uncovered, for about 5-10 minutes, or
until the chicken is tender. [see tip] 4. Sprinkle with toasted coconut and serve with fragrant Thai rice. TIP from Illustration: pieces of chicken are approximately same size
and weight: legs, thighs, backs. *INFO* Recipe from Clare Gordon-Smith, Ed. (1996) Basic Flavorings:
Spices (Courage Books), Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 26076 0 0 0 0 0
* Exported from MasterCook * Cranberry Bread Pudding With Orange Sauce Recipe By : Prudence Hilburn
Serving Size : 1 Preparation Time :0:00
Categories : Cranberries Desserts
Sauces Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 cups crumbled raisin bread
1 quart milk
3 eggs -- slightly beaten
1 1/3 cups sugar
1 tablespoon vanilla extract
1 teaspoon grated orange rind
1 cup cranberries
1 cup chopped pecans
1/4 cup butter or margarine Heat the oven to 350 degrees F. In a large bowl combine the bread and
milk. Set aside. In a medium-sized bowl combine the eggs, sugar,
vanilla, and orange rind. Mix until blended. Pour the egg mixture into
the bread/milk mixture. Mix well. Stir in the cranberries and pecans.
Melt the butter in a 9x13x2-inch baking pan. Pour the pudding mixture
into the pan. Bake for 1 hour. Serve with warm orange sauce. From http://www.annistonstar.com/yourtable/yourtable_19981125_1598.html
MC and Posted to FareShare by J Pellegrino 12/98 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Kumquat Compote Recipe By : Gourmet Magazine, 11/97
Serving Size : 1 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Cranberries
Citrus Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 pound kumquats -- (about 10)
1 12 ounce bag cranberries -- fresh or unthawed
frozen (about 3-1/2 cups)
1 cup water
1 cup sugar With a sharp thin knife thinly slice kumquats crosswise, removing
seeds. Pick over cranberries. In a small saucepan bring water with
sugar to a boil and simmer, stirring until sugar is dissolved, 5
minutes. Add kumquats and simmer 5 minutes. With a slotted spoon
transfer kumquats to a bowl. Add cranberries to syrup and simmer 10
minutes. Cool mixture completely. (Cranberry mixture and kumquats may
be made 3 days ahead and chilled in separate airtight containers - so
kumquats will retain their color). Just before serving, stir kumquats into cranberry mixture. Makes about 3 1/2 cups. Can be prepared in 45 minutes or less. Gourmet November 1997
Recipe from http://food.epicurious.com/db/recipes/recipesH/9/14469.html
Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Kumquat Relish Recipe By : www.mymenus.com
Serving Size : 1 Preparation Time :0:00
Categories : Citrus Cranberries
Pesto Volume 3, Dec. '98
Pickles/Relish & Chutney Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 pound fresh cranberries
10 kumquats -- (or 1 sm orange),
-- cut in 1" pieces
1 cup sugar
1/4 cup dried currants Combine cranberries, kumquats and sugar in a food processor. Process
until finely chopped. Transfer to a nonreactive bowl. Stir in currants
and set aside about 1 hour before serving chilled or at room
temperature. Recipe from www.mymenus.com
Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Bread-Hand Or Abm-1 1/2 Pound Recipe By : Becky Low, Utah State University Extension
Serving Size : 1 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Bread Machine
Breads - Yeast Cranberries Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup water
3/4 cup cranberry sauce
2 3/4 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
3 tablespoons regular nonfat dry milk -- (optional)
2 tablespoons orange peel -- finely grated
1 1/2 teaspoons yeast -- for bread machines
2 tablespoons butter
1/3 cup dried cranberries -- (optional) Makes 1 1/2 pound loaf. Add ingredients according to order listed or
follow bread machine instructions. Set crust color and turn on
machine. Check dough as machine kneads, add additional flour (1
tablespoon at a time) as needed to make dough right consistency. By Hand:
Combine warm water with cranberry sauce, sugar, salt, and orange peel.
Soften butter and add. Combine flour, dry milk and yeast. Stir into
liquid. If dough is too stiff, add a tablespoon of water at a time. If
dough is too soft, add a tablespoon of flour at a time. Knead dough on
a lightly floured surface until smooth and elastic (about 10 minutes)
Place in a clean greased bowl, cover, set in warm place and allow to
rise until double in bulk. Punch down. Shape into a round loaf, place
on greased cookie sheet, cover, and allow to rise until double in bulk.
Bake at 350 degrees for 20-30 minutes or until done. Brush surface with
melted butter, place on cooling rack. Amount Per Slice Calories 228 Calories from Fat 30 Fat 13% Protein 8%
Carb. 79% Recipe from http://www.ksl.com/TV/recipes/files/1123cran.htm
Kitpath/Pellegrino 12/98
Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - NOTES : A real easy recipe when made in the bread machine. Instructions
included for making this bread by hand. Either way it is made it
tastes great. Try it for breakfast with a cream cheese. Nice
compliment to the holiday season and great for using leftover
cranberry sauce.
* Exported from MasterCook * Cranberry Pear Chutney Recipe By : Prudence Hilburn
Serving Size : 1 Preparation Time :0:00
Categories : Condiments/Seasonings Cranberries
Fruit Nuts
Pears Pickles/Relish & Chutney
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 package cranberries -- (12 oz.)
1 1/2 cups firmly packed light brown sugar
1/3 cup chopped nuts -- (pecans, walnuts or almonds)
1/2 cup raisins
1/3 cup chopped celery
3/4 cup peeled and chopped fresh pears
2 tablespoons vinegar
1/4 teaspoon ground cloves
1 teaspoon ground ginger Combine all ingredients in a large pan. Bring to a boil. Reduce heat
to simmer. Continue cooking for about 30 to 40 minutes or until
cranberries are tender and the mixture has thickened. Makes about 3 cups. From http://www.annistonstar.com/yourtable/yourtable_19981125_1598.html
MC and Posted to FareShare, J Pellegrino 12/98 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Punch #1 Recipe By : Republican Woman's Cookbook Desserts 1970
Serving Size : 12 Preparation Time :0:00
Categories : Beverages Volume 3, Dec. '98
Cranberries Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 qt cranberry juice
1 qt ginger ale
8 oz dark rum
pineapple chunks Mix first 3 ingredients; serve over ice in punch bowl. Garnish with the
pineapple chunks. NOTES : From the National Federation of Republican Women 1970
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Punch #2 Recipe By : Republican Woman's Cookbook Desserts 1970
Serving Size : 30 Preparation Time :0:00
Categories : Beverages Volume 3, Dec. '98
Cranberries Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c cranberry juice
1 1/2 c sugar
4 c pineapple juice
1 tbsp almond extract
2 qt ginger ale Combine first 4 ingredients, stirring until sugar is dissolved; chill
thoroughly. Add ginger ale just before serving. NOTES : From the National Federation of Republican Women 1970.
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Punch #3 Recipe By : Republican Woman's Cookbook Desserts 1970
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Volume 3, Dec. '98
Cranberries Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2/3 c sugar
6 1 inch stick cinnamon bark
2 tsp whole allspice
1 tsp. whole cloves -- (1 to 2)
1/4 tsp salt
1 qt cranberry juice cocktail
1 can (No.2 size) unsweetened pineapple juice
1 bottle (12 oz.) ginger ale -- chilled Combine all ingredients except ginger ale; simmer for 10 minutes.
Strain and chill. Add the ginger ale. No yield given. NOTES : From the National Federation of Republican Women 1970.
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Punch #4 Recipe By : Republican Woman's Cookbook Desserts 1970
Serving Size : 50 Preparation Time :0:00
Categories : Beverages Volume 3, Dec. '98
Cranberries Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 12 oz. cans frozen orange juice
3 12 oz. cans frozen lemon juice
2 cans large size pineapple juice
2 qts cranberry juice cocktail
3 qts ginger ale Mix all the ingredients together except ginger ale; add ginger ale just
before serving. Place ice block in punch bowl; pour punch over ice block
just before serving. May be halved. 1 pint white rum may be added to one
half. NOTES : From the National Federation of Republican Women 1970.
Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net>
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