* Exported from MasterCook * Soba with Fennel, Chevre and Kumquats Recipe By : CITRUS: A Cookbook [1997 Chartwell Books]
Serving Size : 4 Preparation Time :0:30
Categories : Volume 3, Dec. '98 Cheese
Citrus Pasta/Noodles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 medium fennel bulb -- with fronds
1/3 pound kumquats -- well washed
1/4 cup olive oil
1 medium onion -- thinly sliced
1 garlic clove -- finely chopped
1 teaspoon chopped fresh thyme -- leaves only
1 cup dry white wine or chicken broth
salt and black pepper
8 ounces soba noodles; Japanese
buckwheat noodles
4 ounces goat cheese Bring a large pot of water to boil for the soba. Meanwhile, trim the fennel bulb, reserving enough of the feathery leaves
tomake 2 tablespoons, chopped. Quarter the bulb and cut out most of the
core. Thinly slice each piece crosswise. Thinly slice the kumquats and remove the seeds. Heat the oil in a nonreactive skillet over medium-high heat. Add the
onion, garlic, and sliced fennel and saute 2 to 3 minutes. Add the thyme,
kumquats, and wine or broth. Cover, lower the heat to medium, and cook 5
minutes. Remove from the heat and add salt and pepper to taste. Boil the soba al dente. Drain and arrange on four plates. Spoon the sauce
over the noodles. Top with crumbled goat cheese and the reserved chopped
fennel leaves. VEGETARIAN VARIATION: Replace cheese with 8 ounces cooked garbanzos (2 oz
per serving). * INFO* recipe from CITRUS: A Cookbook. 1997 Chartwell. ISBN 0785807861
Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Southern Fruitcake Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Fruit Nuts
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 cups Chopped Pecans
1 3/4 cups Chopped Candied Pineapple
1 1/2 cups Chopped Candied Peaches or Apricots
1 1/2 cups Golden Raisins (I used black)
2 cups all-purpose flour -- divided
1 cup Butter or Marg softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar *
1/2 cup honey
1/4 cup milk
1 1/2 teaspoons cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice This was in Taste of Home magazine. I really liked it. Especially
since I can't buy the normal fruit you put in a fruit cake down here.
The peaches and Pineapple we have. So I made it and it was wonderful.
But I missed the Cherries. So after I followed the directions exactly
I then went and poured some Cherry Liquor over the top, 2 tablespoons.
So the next time I make this I am going to leave out the peach nectar
and use Cherry Liquor. If you have never made a home made fruit cake
the difference between what you get in a store and one of these is
phenomenal. Try it, the best part is they will stay fresh in the fridge
for weeks and weeks. The ones you buy in a store are usually about 2
or 3 months old. Grease and flour two 9X5X3 loaf pans, Line the bottom with waxed paper,
grease and flour the paper. Combine the pecans, pineapple, peaches, raisins, and 1/2 cup flour, set
aside. In a mixing bowl cream the butter and sugar; add the eggs one at a time
beating well after each addition. Add the half cup peach nectar, honey,
and milk; beat well (mixture will appear curdled). Combine cinnamon,
baking powder, salt, allspice, and remaining flour; add to creamed
mixture and mix well. Pour into prepared dishes and bake at 325
for 1 -1/2 hour. (be careful mine were done in 75 minutes. When a tooth pick comes out clean they are done. Cool for 10 minutes.
With a skewer poke holes in the crust, spoon remaining nectar (cherry
Liquor) over the loaves. let stand for another 10 minutes then remove
from the pan and let cool completely. Wrap tightly and store in a cool
place. *I recommend using cherry Liquor for basting after they are baked and
cooled, then every few days put a couple more tablespoons of liquor on
the cakes, until they reach the flavor you like. Posted on FareShare, 12-98 by AcaGordie <www.acanet.com.mx> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Spicy Raspberry Sauce Recipe By : BHG
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Holidays
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups Seedless raspberry preserves
2 tablespoons white vinegar
3 chipotle peppers in adobo sauce -- drained and
chopped
3 cloves garlic -- minced Stir ingredients in a medium saucepan over medium heat. Bring to boil
and reduce heat immediately. Simmer uncovered for five minutes. Makes about 1 3/4 cups of sauce. NOTES: Great for glazing ham or for pork roasts. Contributed to Fareshare 12-98
Formatted in MasterCook by thepoint@beachlink.com
http://fareshare.tripod.com
The New Recipe Gazette: A Place to Share Your Fare - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Spinach Dip Recipe By : Kraft/A. Crawley
Serving Size : 8 Preparation Time :1:10
Categories : Appetizers Vegetarian
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 ounces cream cheese -- softened
1 cup sour cream
1 clove garlic -- crushed
1 package frozen spinach -- thawed/drained
1 package ranch salad dressing
1/2 teaspoon dry mustard
4 tablespoons green onions -- chopped fine Blend cream cheese with beater until smooth. Mix in other ingredients.
Chill one hour. Serve with fresh, raw vegetables - - - - - - - - - - - - - - - - - - NOTES : Formatted for Mastercook by Aleeda Crawley
arc63@ix.netcom.com
Submitted to FareShare by Aleeda Crawley
(arc63@ix.netcom.com) 12/3/98
* Exported from MasterCook * Stacked Cheese Puffs Recipe By :
Serving Size : 135 Preparation Time :0:00
Categories : Appetizers Cheese
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 original Pepperidge Farm Bread -- (16 oz) frozen
1 lb margarine -- softened
4 jars Old English Kraft sharp cheddar cheese
1 tsp beaumonde (seasoning)
1 tsp onion powder
1 tsp dill weed
1 tsp Tobasco sauce Trim crusts off all sides of bread while frozen. In a large bowl,
combine margarine, cheese, beaumonde, onion powder, dill weed and
Tabasco sauce. Beat until very smooth. Trim all crusts from bread
while frozen. To prepare puffs: spread cheese mixture on three slices of bread
and stack. Cut stack into 9 equal pieces and frost all sides. Place
on a cookie sheet and freeze. When frozen, store in plastic bags. Preheat oven to 350 degrees F. Using an ungreased cookie sheet,
bake cheese stacks (direct from freezer) for 10-15 minutes until
set or lightly brown on the edges. Makes 135 puffs Recipe from http://www.dorothylane.com/recipes/498.html
Posted to FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - NOTES : A melt-in-your-mouth appetizer from your freezer!
* Exported from MasterCook * Steamed Persimmon Pudding - Ash Recipe By : John Ash, 12/98
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruit
Spirits Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup golden raisins or currants
1/3 cup rum or brandy
1 cup Hachiya persimmon pulp -- ripe only
2 teaspoons baking soda
1/2 cup unsalted butter -- (1 stick)
1 cup packed dark brown sugar
2 large eggs
1 tablespoon fresh lemon juice
2 tablespoons grated orange zest
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup coarsely grated walnuts or pecans Old-fashioned steamed pudding is winter food of the first order. Steamed
pudding molds come in various shapes and designs and are not at all
expensive. I like to make this pudding to give as a gift in the mold. This
pudding is pretty durable and reheats nicely. It also freezes well. 1. Lightly whipped, unsweetened cream or vanilla bean ice cream, for garnish. 2. Mix raisins and rum; let sit for 2 hours to plump raisins. 3. Mix persimmon pulp and baking soda; stir into raisin mixture. 4. With mixer, beat butter and sugar together until fluffy. Beat in eggs,
lemon juice and orange zest. Combine flour, cinnamon, ginger and salt;
beat into butter mixture. Add persimmon mixture and walnuts; stir until
well combined. 5. Spoon mixture into oiled 2-quart pudding mold (a coffee can with
plastic lid works well, too). Cover tightly with lid or foil. Place in
large kettle on a rack; pour boiling water around mold to come halfway up
sides. Steam slowly over low heat for 2 hours. 6. Remove to cooling rack; let stand 15 minutes. Uncover; invert onto
serving platter. Serve warm or at room temperature with lightly whipped
and unsweetened cream or vanilla bean ice cream. Yield: 8 servings. 457cals, 16g fat (32% cff) Recipe by John Ash; Dec 1998 >MC by kitpath
Posted to FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> HACHIYA is a large round fruit that must be fully ripe and very soft
before it's eaten. Underripe, it is tart and puckery. It's usually shipped
to market underripe but will ripen in a few days at room temperature in your
home. Store ripe fruit in the freezer for later use. One of the simplest
and best ways to eat them is to simply cut off the top of the frozen ripe
persimmon and eat it with a spoon. It's a natural fresh-fruit sherbet or
granita. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 5471 0 0 0 0 0 0 0 0 0 0 4446 4793 4680
* Exported from MasterCook * Stewed Kumquats and Strawberries Recipe By : CITRUS: A Cookbook [1997 Chartwell Books]
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Citrus
Strawberries Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 pound kumquats -- washed and stemmed
3/4 cup granulated sugar
5 cloves
1 pint strawberries -- washed and hulled
2 tablespoons Grand Marnier Slice each kumquat crosswise, into 3 or 4 rounds. Remove seeds. Place in a
2-quart nonreactive saucepan with the sugar, whole cloves, and 1/2 cup
water. Simmer for 5 minutes. Quarter the strawberries and add them to the pan. Simmer for 3 more
minutes, then remove from heat. Let cool to room temperature. Add the Grand Marnier; cover and REFRIGERATE several hours or overnight. Remove the cloves before serving. Serve as is or over vanilla ice cream. * INFO* recipe from CITRUS: A Cookbook. 1997 Chartwell. ISBN 0785807861
Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - -
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