* Exported from MasterCook * Cranberry Vinaigrette Recipe By : Ocean Spray 1998
Serving Size : 1 Preparation Time :0:00
Categories : Condiments/Seasonings Cranberries
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c jellied cranberry sauce
2 tbsp vinegar
1 tbsp sugar
1/8 tsp cardamom
1/2 c oil Put all ingredients, except the oil in a blender. Blend for a few
seconds at high speed. Remove the cap in the center of the blender;
place lid back on blender. With the blender running, SLOWLY add oil
through the hole in the lid. Makes 1 cup. Posted on FareShare 12-98 by S. Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Creamy Spinach Lasagna (Vegetarian Times) Recipe By : Vegetarian Times
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Main Dishes
Onions Pasta/Noodles
Spinach Tomatoes
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***TOMATO SAUCE*
1/2 tablespoon virgin olive oil
1 small onion -- mined& mashed
2 cloves garlic -- minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cans plum tomates -- (total 56 oz.)
1/2 cup chopped fresh Italian parsley -- (flat-leaf)
***BECHAMEL SAUCE***
1 tablespoon butter
1 tablespoon unbleached white flour
1 cup skin milk
salt and freshly ground black pepper
***FILLING***
12 ounces fresh spinach -- stems removed
2 cups low-fat ricotta cheese
1/2 cup egg substitute -- (or 2 eggs) beaten
2 cloves garlic -- minced
1/2 cup grated Parmesan cheese -- optional
salt and freshly ground black pepper -- to taste
1 pound lasagna noodles -- cooked firm and drained
1 cups mozzarella cheese -- grated (1 to 2) For the tomato sauce, in a large saucepan, heat the oil over medium
heat. Cook the onion and garlic, stirring, 3 minutes. Add oregano,
salt, pepper and tomatoes. Cook over medium heat until thickened, about
45 minutes. (With the back of wooden spoon, mash the tomatoes as they
cook.) Add the parsley and set aside. For the bechamel sauce, in a small saucepan, melt butter over medium
heat. Whisk in the flour and cook 30 seconds. Slowly and the milk,
whisking and cooking until thickened, about 10 minutes. Add salt and
pepper. Set aside. For the filling, in a large saucepan fitted with a steamer, steam the
spinach over medium heat until wilted. Drain, squeeze out any excess
water and chop coarsely. Transfer to a medium bowl. Add ricotta,
egg substitute or eggs, garlic, Parmesan, salt and pepper. Mix well
and set aside. Preheat oven to 350 degrees. Spray a 13- by 9-inch baking pan with
non stick cooking spray. Spread half of the bechamel sauce over
bottom of the pan. Layer 1/4 of the noodles over sauce, overlapping
them slightly. Spread half of the tomato sauce over noodles and top
with half of the mozzarella. Put down another 1/4 of noodles and
spread with half of the spinach mixture. Continue with noodles,
tomato sauce, mozzarella, noodles and spinach mixture. Spread the
remaining bechamel sauce over top. Cover with foil and bake for 20
minutes. Remove foil and continue baking until bubbly, about 15
minutes more. Makes 6 servings. Per Serving: 437 Cal.; 22g Prot.; 12g Fat; 55g Carb.; 38mg Chol.;
1,021mg Sod.; 8g Fiber. Recipe found by Kitpath Recipe from
http://www.vegetariantimes.com
osted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Crepes With Chicken Florentine Recipe By : You Can Do Anything with Crepes, V Pasley & J Green
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Crepes
Volume 3, Dec. '98 Pancakes/Waffles
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups chicken or turkey -- cooked
4 tablespoons butter
2 onions -- chopped
1/4 pound mushrooms -- chopped
1 package frozen spinach -- chopped
1 cup Parmesan cheese (or Swiss) -- grated
salt & pepper
3 cups cream sauce (medium)
16 crepes (5 inch) Cut chicken or turkey into small pieces. Heat butter in large skilllet
until bubbling. Cook onions until clear, add mushrooms and cook
until limp. Add chicken and stir to combine with the pan juices. Cook
frozen spinach and drain. Add to chicken mixture with a 1/2 cup of the
cheese. Add a cup of cream sauce and mix well. Put a spoonful or two of filling down the center of each crepe. Roll
and turn seam side down in a buttered baking dish. Use 2 cups of cream
sauce and remaining cheese for topping. Bake at 375° for 20 minutes.
This freezes well. Defrost and bake the same as freshly made. Recipe from You Can Do Anything With Crepes
Published 1970 by Simon & Schuster NY NY Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Crepes With Chicken Marengo Recipe By : You Can Do Anything with Crepes, V Pasley & J Green
Serving Size : 1 Preparation Time :0:00
Categories : Crepes Chicken
Volume 3, Dec. '98 Pancakes/Waffles
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 whole chicken (about 2 1/2 pounds)
4 tablespoons butter
1/4 pound mushrooms (small) -- quartered
2 whole tomatoes -- peeled, chopped
1/2 cup white wine
16 shrimp (cooked & peeled) -- halved lengthwise
1 clove garlic -- finely chopped
1/2 cup chicken broth
2 teaspoons cornstarch
salt & pepper
2 whole hard boiled eggs -- sliced
16 crepes (5 inch) Remove the chicken from the bones and cut it in small pieces. Heat
butter until it is bubbling and brown chicken in it. When brown, add
mushrooms and brown lightly. Add tomatoes and cook for 2 or 3 minutes
before adding the white wine. Cook over medium high flame until the
juices are reduced by half, add the shrimp, garlic, and most of the
chicken broth. Dissolve the cornstarch in the rest of broth and add
it to the pan, stirring until thickened. Check seasoning and add the
sliced hard boiled eggs. Cool slightly. Spread a spoonful or two of the filling down the center of each crepe.
Roll and place seam side down in a buttered baking dish. Bake at 375°F
for 15 to 20 minutes. This freezes well. Defrost completely and bake
same as freshly made. Recipe from You Can Do Anything With Crepes
Published 1970 by Simon & Schuster NY NY Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Crepes with Chicken, Ham, & Mushrooms Recipe By : You Can Do Anything with Crepes,V Pasley & J Green
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Crepes
Volume 3, Dec. '98 Pancakes/Waffles
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups cooked chicken (or turkey)
1 cup ham -- bite sized pieces
4 tablespoons butter
1 onion -- chopped
1/2 pound mushrooms -- chopped
2 tablespoons Madeira
3 cups cream sauce (medium consistency)
16 crepes (5 inch)
1/4 cup grated cheese (for topping) Cut up chicken and ham and set aside. Heat butter in a large skillet
until it bubbles and saute the onion until clear but not brown. Add
mushrooms and saute for 2 or 3 minutes, then add the chicken, ham, and
Madeira. Add one cup of sauce to chicken and ham mixture, cook until
sauce thickens. Put a spoonful or two of filling down center of each crepe. Roll and
turn seam side down in a buttered baking dish. Pour rest of cream
sauce over crepes and sprinkle with grated cheese (your choice). Bake
at 375°F for 20 minutes. This freezes well. Defrost completely and bake
the same as freshly made. Recipe from You Can Do Anything With Crepes
Published 1970 by Simon & Schuster NY NY Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Crisp Vegetable Sushi with Thai Peanut Dip (Roy's) Recipe By : Chef Roy Yamaguchi, Roy's Restaurants, Hawaii
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Vegetables
Volume 3, Dec. '98 Carrots
Peanut Butter Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***Thai Peanut Dip***
2 cups unsweetened coconut milk
1/2 cup peanut butter (smooth)
1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar (unseasoned)
2 leaves kaffir lime
1/4 cup fresh Thai basil -- julienned
1/4 cup red curry paste*
1/2 onion -- chopped
2 tablespoons garlic -- minced
1 tablespoon shallot -- minced
1 tablespoon lemon grass -- minced
1 1/2 cups fresh cilantro -- chopped
***Vegetable Sushi***
1 1/2 cups carrots -- finely julienned
1 1/2 cups celery -- finely julienned
1 1/2 cups fennel bulb -- finely julienned
1 1/2 cups daikon -- finely julienned
1 whole beet (about 1/2 cup) , peeled -- julienned
1/4 cup light soy sauce (preferably Yamasa brand)
salt & freshly ground pepper to taste
6 sheets sushi nori (trimmed to 5x8 inches)
peanut oil for frying
***Garnish***
Japanese spice sprouts (optional) Combine all of the Thai Peanut Dip ingredients in a nonreactive
saucepan. Bring to a simmer. Cook gently over low heat, taking care not
to boil the mixture. When the sauce begins to thicken and the oils from
the curry rise to the surface, adjust the sugar, soy sauce, and vinegar
if necessary, and remove from the heat. Let cool and discard lime leaves
before serving. Blanch the carrots for about 15 seconds; plunge into ice water, cool,
drain, pat dry, and place in a bowl. Prepare the other vegetables in
same manner (the beets should be blanched slightly longer - about 1
minute), placing each in a separate bowl. Drizzle the vegetables with
the soy sauce, and season with salt and pepper. Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch
edge along the bottom. Arrange the vegetables neatly along the lower
edge. Roll up the nori tightly, and seal the edges with a little soy
sauce or water. Each roll should be about 1 to 1 1/2 inches in
diameter. Heat enough peanut oil in a large skillet to come 1/2 inch up the
sides. Pan fry the sushi over medium heat for about 1 1/2 minutes per
side, or until crisp. Remove and drain on paper towels. Cut two 1 inch
pieces from each roll, then cut remaining larger pieces in half on a
diagonal. To serve, arrange 4 pieces on each plate (2 with a straight
cut, 2 diagonal). Garnish with Japanese spice sprouts if desired, and
serve with the Thai Peanut Dip on the side. * Roy recommends using Mae Ploy brand Matsaman curry paste Recipe from "Roy's Feasts from Hawaii" - Ten Speed Press PO Box 7123
Berkely CA Published 1995 ISBN 0 89815 637 8 Roy was named Best Chef for 1993 in the Pacific Northwest by the James
Beard Foundation, and in 1994 he hosted the popular public television
series "Hawaii Cooks with Roy Yamaguchi". Today his cuisine can be
enjoyed at six restaurants in addition to the original Roy's in Hawaii:
Roy's Kahuna Bar and Grill and Roy's Nicolina on Maui, Roy's Poipu Bar
and Grill on Kauai, Roy's Pebble Beach in the Inn at the Spanish Bay in
California, Roy's in Tokyo, and Roy's on Guam in the Hilton Hotel. Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - | 
