Recipes Included On This Page California Fajitas Carrot and Apple Bake - The Carrot Cookbook Carrot and Cream Cheese Muffins Carrot and Pear Salad - The Carrot Cookbook Carrot Latkes - The Carrot Cookbook Carrot Souffle - The Carrot Cookbook Cheese Strudel with Smoked Salmon - Four Seasons Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * California Fajitas Recipe By : Delicious Decisions/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Beef Cheese Main Dishes Spirits Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds flank steak 1/2 cup lime juice -- freshly squeezed 1/3 cup olive oil 1/3 cup tequila 4 cloves garlic -- minced 1 1/4 teaspoons oregano -- dried 3/4 teaspoon cumin -- ground 1/2 teaspoon clove -- ground 12 flour tortilla Monterey jack cheese -- grated scallions -- chopped cilantro -- chopped Salsa: 2 green chile peppers -- chopped 6 white or yellow chile peppers -- seeded/chopped 2 large tomato -- chopped 10 ounces stewed red ripe tomatoes 6 tablespoons corn oil 8 cloves garlic -- minced 1 teaspoon oregano 2 teaspoons cilantro -- chopped salt and pepper Slice meat across the grain into thin strips. Combine lime juice, oil, tequila, garlic, and spices. Pour over meat to cover all pieces. Marinate four to eight hours at room temperature, tossing occasionally. Combine salsa ingredients in quart container. Cover and refrigerate at least eight hours. Grill meat over hot coals, until medium rare. Slice flour tortillas in half, wrap and warm in oven until soft. Place strips of meat into each tortilla, top with salsa, cheese, onions, and cilantro. Roll each fajita, warm in the oven (if desired), and arrange on a serving platter. Recipe from http://www.saltandpepper.com/recipes/l/8383897.html Posted on FareShare 4-99 by JoAnn Pellegrino, gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot and Apple Bake - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Carrots Volume 2-4, Apr.'99 Side Dishes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrot coins -- sliced thinly 2 medium apples -- diced 1/8 cup onion -- minced salt to taste 2 tablespoons brown sugar 1/4 cup water 2 tablespoons butter or margarine 4 slices lemon -- sliced thinly Preheat oven to 375°F. In a covered casserole combine the carrots, apples, onion, salt and brown sugar. Mix them together well. Add the water, dot the mixture with butter or margarine and top with the lemon slices. Cover the casserole and bake for 20 to 30 minutes, or until the carrots are tender. Serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot and Cream Cheese Muffins Recipe By : Tripart, Ltd. Serving Size : 24 Preparation Time :0:00 Categories : Muffins Volume 2-4, Apr.'99 Breads - Quick Carrots Cream Cheese Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bran cereal 1/2 cup boiling water 2 egg 1 cup granulated sugar -- JACK FROST 1 cup brown sugar -- packed JACK FROST 1/2 cup cooking oil 2 cups buttermilk 2 cups quick cooking oats 2 1/2 teaspoons baking soda 1/2 teaspoon salt 2 1/2 cups flour 1 cup carrot -- shredded 1/2 cup walnuts -- chopped 2/3 cup confectionery sugar -- JACK FROST 1 8 oz. package cream cheese Preheat oven to 350F. Grease 12-cup muffin pan or line with paper baking cups. In small bowl, stir together bran cereal and boiling water, set aside to cool. In large bowl, beat eggs. Stir in granulated sugar, brown sugar,oil, buttermilk and oats. Mix well. Add baking soda, salt and flour, stirring just until moistened. Stir in cooled bran mixture, carrots and walnuts. Fill muffin cups 2/3 full, add 1 Tbs Cream Cheese Filling. Add 2-3 Tbs more muffin batter. Bake 18-20 minutes. This batter can be refrigerated up to 1 week, so you can bake only what you need at a time. Cream Cheese Filling: In small mixing bowl, beat sugar and cream cheese until smooth. Posted on FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot and Pear Salad - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Salads Vegetables Carrots Volume 2-4, Apr.'99 Pears Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrot coins -- cooked 1/4 cup plain yogurt 1/8 teaspoon cinnamon 4 pear halves, fresh or canned -- drained lemon juice raisins (optional) Put the carrots into the refrigerator to chill while you blend the yogurt and cinnamon in a small bowl and set aside. Prepare the fresh pears and sprinkle them with the lemon juice to keep them white; or, drain the canned pear halves. Arrange the pears on crisp lettuce leaves. Divide the carrots evenly and arrange them in center of each pear half, either in a mound or in domino rows. Pour the yogurt mixture over the carrots and pears and serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Latkes - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Carrots Vegetables Volume 2-4, Apr.'99 Onions Side Dishes Yogurt Pancakes/Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked mashed carrots 1 cup cooked mashed potatoes 1 small onion -- minced 1/4 cup plain yogurt 3 eggs -- beaten salt and pepper In a medium mixing bowl combine the carrots, potatoes, onions and yogurt. Add the eggs, salt and pepper, and mix until all the ingredients are blended. Drop the mixture by tablespoons onto a hot oiled griddle and cook until they are brown and crispy on both sides. Serve the latkes hot, as you would potato pancakes. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Souffle - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Carrots Casseroles Vegetables Volume 2-4, Apr.'99 Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 3 tablespoons flour 1/2 cup milk 4 cups grated carrots 3 egg yolks 2 tablespoons parsley -- minced salt and pepper 3 egg whites Preheat the oven to 350°F. Melt the butter in a medium saucepan, stir in the flour to make a smooth paste, and then blend in the milk and cook until thickened. Set the pan aside to cool. In a medium mixing bowl, combine the carrots, egg yolks, parsley, salt and pepper. Combine with the cooled flour mixture. Set aside. Beat the egg whites until stiff, and fold them into the carrot mixture. Pour the mixture into a buttered 1 1/2 - 2 quart souffle dish. Set the dish in a shallow pan of hot water and bake for 25 to 35 minutes, or until a kitchen knife inserted in the center comes out clean. Serves 4 to 6. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Strudel with Smoked Salmon - Four Seasons Recipe By : Exec chef Elmar Prambs, The Riverside Cafe, Austin Serving Size : 4 Preparation Time :0:00 Categories : Fish Volume 2-4, Apr.'99 Cheese Filo/Puff Pastry Fish - Salmon Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup boursin cheese 1/2 cup softened goat cheese 8 slices smoked salmon 8 fresh basil leaves 4 sheets filo dough -- at room temperature 2 tablespoons clarified butter 1/3 cup bread crumbs Shallot Vinaigrette -- see recipe Tomato flower pots -- see recipe Preheat oven to 450 degrees. Mix cheeses together. Place salmon slices on waxed paper, then top each slice with 1 basil leaf, followed by a layer of cheese mixture. Roll salmon slices up. Stack filo sheets, then cut into 8 strips. Brush filo with butter, and sprinkle with bread crumbs. Transfer 1 salmon roll onto filo strip, and roll up into an egg roll-size roulade. Twist ends to seal. Repeat with remaining salmon slices and filo. Brush each roulade with butter. Place on lightly greased cookie sheet, and bake until golden brown, 10 to 12 minutes. Remove from oven and let cool. To serve, arrange two strudel roulades on a plate and slice once at an angle. Place a tomato flowerpot next to them, and drizzle shallot vinaigrette over strudel and flowerpot (see recipes, below). Serves 4. SOURCE: Exec chef Elmar Prambs, The Riverside Cafe, The Four Seasons Hotel, 98 San Jacinto, Austin, Texas. FYI: The hotel has a sweeping view of one of Austin's most unusual vistas -- nightly bat flights snake out from under the Congress Avenue bridge and push east along Town Lake Posted to FareShare by kitpath@earthlink.net 4/15/99 - - - - - - - - - - - - - - - - - - NOTES : This flaky, toothsome rendition of a German favorite, accompanied by tomato flower pots stuffed with edible flowers, turns a meal into a big production. Featured in the July 1991 issue of Texas Monthly.