* Exported from MasterCook * Cranberry Marshmallow Cream Recipe By : Stove Top Harmony..Mt. Dora Fl. 1981
Serving Size : 1 Preparation Time :0:00
Categories : Cranberries Desserts
Pineapple Salads
Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 package fresh cranberries -- chopped in blender
1 20 ounce can crushed pineapple -- drained
1 cup sugar
1 10 1/2 ounce miniature marshmallows
2 cups whipped topping Mix together cranberries, pineapple and sugar. Refrigerate overnight.
About two hours before serving, fold in whipped topping and marshmallows
and chill until serving time. This is a wonderful addition to a traditional
turkey dinner. Posted on Fare Share 11-98 by S. Schwartz
Visit AUNT SALLI'S CYBERKITCHEN
members.tripod.com/honns
cyberkitchen@onelist.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Upside-Down Muffins (With Soy) Recipe By : Vegetarian Gourmet
Serving Size : 24 Preparation Time :0:00
Categories : Muffins Volume 2, Nov. '98
Breads - Quick Vegan
Cranberries Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups rolled oats
2 cups light soy milk
2 cups unbleached all-purpose flour
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon cream of tartar
2 teaspoons baking soda
1 cup brown sugar
2 tablespoons egg replacer
1/2 cup water
1/2 cup natural applesauce
3/4 cup jellied cranberry sauce Preheat oven to 400 F. Grease muffin tins.
Combine oats and soy milk in a large bowl. Set aside.
Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking
soda. Stir in brown sugar. Whisk egg replacer and water until light and foamy.
Combine egg replacer, applesauce and oat mixture. Mix well. Add dry
ingredients and mix just until blended. Do not overmix.
Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill
muffin cups 2/3 full with batter. Bake until a toothpick inserted into middle of muffin comes out clean,
about 15 minutes. Remove from oven, cool for 2 minutes and invert
muffins onto wire racks to finish cooling. Serve warm or at room
temperature. Makes 24 muffins Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg
chol, 20 mg calcium
NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water. * Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias
Posted at http://www.culinary.com
Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry-Apple-Nut Bread (Quick Bread) Recipe By : http://www.thriveonline.com/eats/recipe/recipe.html
Serving Size : 16 Preparation Time :0:00
Categories : Apples Breads - Quick
Cranberries Nuts
Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine -- cut in small pieces and chilled
1 cup fresh or frozen cranberries
1/2 cup Golden Delicious apple -- peeled, coarsely
-- chopped
3/4 cup unsweetened apple juice
1 egg
2 tablespoons chopped walnuts
vegetable cooking spray Place first 5 ingredients in food processor bowl; process until
combined. Add margarine; pulse 15 times or until mixture is a coarse
meal. Add cranberries and apple; pulse until chopped. Add juice and
egg; pulse until moistened. Add walnuts; pulse 2 times. Pour batter into an 8 1/2" X 4 1/2" X 3" loaf pan coated with cooking
spray. Bake at 350 degrees F for 1 hour and 20 minutes or until a pick
inserted in center comes out clean. Cool loaf in pan 10 minutes; remove
from pan. Cool completely on a wire rack. Yield: 1 loaf, 16 slices
(about 125 calories per 1/2-inch slice). Nutrition information: Calories from fat 23%, Cholesterol 13 mg,
Sodium122 mg Formatted and posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cream Cheese and Jam Turnovers Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Cream Cheese
Filo/Puff Pastry Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 sheets frozen puff pastry -- about 1 pound, thawed
3/4 cup cream cheese -- (about 6 ounces)
3/4 cup jam -- such as apricot or
cherry, or orange marmalade
Egg Wash: beat together
1 large egg and
1 teaspoon water
1 1/2 tablespoons sugar for sprinkling on turnovers Can be prepared in 45 minutes or less. On a lightly floured surface roll out each sheet of pastry into a
12-inch square and cut each square into four 6-inch squares.
Put 1 1/2 tablespoons of the cream cheese in the center of each
square, top it with 1 1/2 tablespoons of jam, and brush the edges
of each square with water. Fold the squares in half diagonally to form triangles, pressing
the edges together firmly, and press the edges with the tines of
a fork to seal them well. Arrange the turnovers on a dampened
baking sheet, brush them with the egg wash, and with a sharp knife
cut several slits (for steam vents) in the top of each turnover.
Sprinkle the turnovers with the sugar, bake them in the upper
hird of a preheated 425°F. oven for 12 to 15 minutes, or until
they are puffed and golden, and serve them warm. Makes 8 turnovers. Gourmet, March 1993
Recipe found at epicurious.com
Posted on FareShare 11-98 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Creamed Crab With Artichokes -Md Jr Lg Recipe By : Junior League of Baltimore
Serving Size : 8 Preparation Time :1:00
Categories : Crab Volume 2, Nov. '98
Artichokes Main Dishes
Mushrooms Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup butter
1/2 cup flour
1/4 cup onion -- grated
1/2 cup green onion -- chopped
2 tablespoons parsley -- chopped
2 cups whipping cream
3/4 cup dry white wine
2 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon Cayenne pepper
2 tablespoons lemon juice
2 pounds crab meat
14 ounces artichoke hearts -- from
water-packed can -- drained and sliced
1/2 pound mushrooms -- sliced Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add
onions and parsley and cook 2 to 3 minutes. Gradually stir in cream and
heat well. Add wine, salt and peppers. Blend well and simmer stirring
constantly. Remove from heat. When mixture is luke warm, add lemon juice.
Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the
sauce over top. Layer artichokes over sauce, then cover with third of
sauce. Add mushrooms, and top with remaining sauce. Bake in 350F oven 30
to 40 minutes. Serves 8. Recipe from Hunt to Harbor, A Maryland Cookbook The Junior League of
Baltimore, reviewed by a Hearst publication and archived at
www.food.epicurious 1998 Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Creamy Squash Soup -Acqua Ristorante Recipe By : Bernardo Beliz, chef, Acqua Ristorante in Raritan, NJ
Serving Size : 8 Preparation Time :1:00
Categories : Pumpkin Soups
Volume 2, Nov. '98 Leeks
Squash Vegetables Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 pearl onions -- chopped
1/2 vidalia onion -- chopped
1 tablespoon chopped garlic
1 leek white only -- rinsed and chopped
2/3 cup extra virgin olive oil
1/2 carrot -- diced
1 celery heart -- diced
4 pounds baby butternut squash -- peeled and cored
and chopped
3 quarts chicken broth
salt and black pepper
***Garnishes***
2 cups fried butternut squash croutons -- optional
2 ounces parmigiano reggiano -- shaved or grated
8 sprigs fresh basil The trick to this velvety soup is a reduction of some of the broth.
OPTIONAL GARNISH: julienne or cut crouton sized chunks of butternut squash
and fry until golden and crispy. Place a large portion of the squash
croutons in a mound in the center of the bowl and ring with the remaining
portion. Dispense the soup; top with shaved or grated parmesan. Garnish
with fresh basil leaves. SOUP: Saute the onions, garlic, and leek in the olive oil for 7 minutes
over medium heat or until the onions begin to brown. Add the carrot,
celery heart, and squash; saute for 5 minutes. Pour in the broth, bring to
a boil, and cook over medium heat for 45 minutes. Add salt and pepper. Remove 2 cups of broth from the pot; bring to a boil in another saucepan;
reduce to 1 cup. Pour the reduced broth back into the soup and puree in a
blender. Garnish with fried squash, Parmigiano and basil. Serve hot. SOURCE NOTES. The chef was born in Peru and speaks Italian thanks to a
Tuscan grandfather.
1) Recipe by Bernardo Beliz, chef, Acqua Ristorante in Raritan, NJ.
Restaurant opened 1997; features northern Italian cuisine.
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 - - - - - - - - - - - - - - - - - - NOTES : Wash well. Nutr. Assoc. : 0 0 2406 0 0 0 0 2406 0 0 0 3891 3505 0 0
* Exported from MasterCook * Crunchy Phyllo Rolls Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Bulgar/Couscous
Chicken Filo/Puff Pastry
Main Dishes Mushrooms Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 recipe Cabbage Chicken Toss (about 3 cups)
1/2 cup chopped shiitake mushrooms
3 green onions -- thinly sliced (about 1/3 cup)
2 teaspoons cornstarch
6 sheets frozen phyllo dough -- thawed
6 tablespoons margarine melted
1 tablespoon sesame seed
bottled sweet and sour sauce. Lightly brush one sheet of phyllo dough with some margarine.
Place another sheet of phyllo on top of the first sheet and brush with
margarine, cut the phyllo stack into 12 squares about 4x4 inches.
Spread a rounded tablespoon of filling mixture in the center of a phyllo
square, Fold in two parallel sides of square 1/2 inch over filling and
roll up tightly. Repeat with remaining phyllo dough sheets. Place on an ungreased baking sheet. Brush tops with remaining of margarine
and sprinkle with sesame seed. Bake in a 400 F oven for 12 to 15 minutes
or til golden. Serve warm, make 24 pieces Posted on FareShare 11-98 by Iara <BNLIMPEX@aol.com> - - - - - - - - - - - - - - - - - -
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