Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

Return to the FareShare Recipe  Master Index

FareShare Gazette Recipes --- October 1998 - B's (Page 3)

Page B1 | Page B2 | Page B3 | Page B4

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Bear Mountain Butternut Soup
Belgian Hare
Best Ever Low-Fat Baked Chicken
Bev’s Lumpy Bumpy Bread ABM
Black Bean Soup Valencia
 Blueberry Sage Muffins

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                     *  Exported from  MasterCook  *
                       Bear Mountain Butternut Soup
Recipe By     : Homes Arts 1996
Serving Size  : 12   Preparation Time :0:00
Categories    : Leeks                            Onions
                Soups                            Squash
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cinnamon Croutons -- see below
   1      medium        leek
   3      tablespoons   margarine -- or butter
   2      medium        carrots -- coarsely chopped
   1      medium        onion -- coarsely chopped
   2 1/2  pounds        butternut squash -- cut into 1" cubes
                        (one medium, peeled)
  14      ounces        chicken broth -- or one can
     1/2  teaspoon      salt
     1/2  cup           half and half -- or
                        light cream
1. Prepare Cinnamon Croutons.
2. Cut off root end from leek. Cut leek lengthwise in half; rinse 
with cold running water to remove sand. Coarsely chop white and 
pale-green part of leek; discard tough dark-green part.
3. In 5-quart Dutch oven or saucepot, melt margarine or butter over
medium-high heat. Add carrots, onion, and leek and cook until browned,
about 10 minutes, stirring occasionally. Add squash, chicken broth, 
salt, and 2 1/4 cups water; heat to boiling. Reduce heat to low; 
cover and simmer 15 to 20 minutes until squash is very tender.
4. In blender (with center part of cover removed to allow steam to
escape), blend squash mixture at low speed in small batches until 
very smooth.
5. Return squash mixture to Dutch oven; stir in half-and-half. Heat 
soup over medium heat until hot, stirring occasionally. Serve soup  
with Cinnamon Croutons.
CINNAMON CROUTONS: Preheat oven to 400 degrees F. Cut 4 ounces French 
bread (1/2 loaf) into 3/4-inch cubes (you should have about 4 cups). 
In bowl, toss 3 tablespoons melted margarine or butter, 1/4 teaspoon 
ground cinnamon, and scant 1/2 teaspoon salt with bread cubes. Spread 
bread cubes in 15 1/2" by 10 1/2" jelly-roll pan; bake 10 to 12 
minutes until golden.
Each serving of soup with croutons: About 150 calories, 3 g protein, 
20 g carbohydrate, 7 g total fat (2 g saturated), 5 mg cholesterol, 
355 mg sodium.
BUSY COOK'S TIP: Up to 2 days ahead, prepare croutons and store in 
airtight container; prepare soup and refrigerate. Reheat soup before 
serving.
http://homearts.com/ Thanksgiving 11/96.  "Served with big, savory 
croutons the way they like it in New York State."  Yields: 8 3/4 
cups or 12 first-course servings  Work Time: 45 minutes; Total 
Time: 1 hour 5 minutes 
Posted to FareShare 10/13/1998(Tue) from Kitpath@earthlink.net
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                               Belgian Hare
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Volume 1, Oct. '98
                Wild Game/Fowl
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lbs           rabbit -- cut in serving size pieces
     3/4  cup           all purpose flour
   2      t.            salt
   1      t.            pepper
     1/2  cup           shortening
   1                    bay leaf
   1      small         onion sliced thin
   1      cup           top milk (evaporated works -- too)
Dredge rabbit in seasoned flour.  Brown in shortening - pour 
off all but 3 T grease, add bay leaf, onion and milk.  
Simmer gently until meat is tender.  The pot should be COVERED 
while it simmers.
(We serve it with rice- south Louisianians serve lots of things 
over rice. :) I love broccoli or brussels sprouts with it. Sort 
of a wintery meal.)  We usually used a fryer chicken, which was 
almost as good. I used to make it in my 5-qt. cast iron dutch 
oven, but now I use my Joyce Chen wok - I love this pot!!  Found 
it on sale in the Shepherd's Seed Catalog, I think. I guess this
could be done in a slow cooker??
Contributed to fareshare by Gayle/ddmmom@linknet.net
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Best Ever Low-Fat Baked Chicken
Recipe By     : Diabetes 911: S. Pardue, LDN, RD
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Chicken
                Healthwise                       Main Dishes
                Volume 1, Oct. '98               Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skinless boneless chicken breast halves
     1/2  cup           bread crumbs
     1/4  cup           fat free parmesan cheese
   1      teaspoon      rosemary
   1      teaspoon      basil
     1/2  teaspoon      oregano
   1      teaspoon      black pepper
   1      teaspoon      parsley flakes
     1/2  cup           liquid fat free margarine
                        --squeeze bottle
Mix bread crumbs, cheese and seasoning in shallow bowl. Dip each
chicken breast in liquid spread, then in bread crumb mixture. 
Place each breast on baking sheet sprayed with non stick cooking 
spray. Bake for approximately 30-45 minutes on 375 degrees or 
until golden brown. 
(Yields 4 servings) [per Serving Calories 230 Fat 4.5 grams]
Notes: Recipe from DIABETES911 at
http://www.Diabetes911.com/recipes.htm
08/26/98 kitpath@ear
Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Bevís Lumpy Bumpy Bread ABM
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread Machine                    Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **(1-1/2# size )and (1# size)**
                        WATER  (1-1/8 Cup)(7/8 Cup)
                        EGG (1 med Egg)(1 med Egg)
                        Oil (1 Tbls)(2 tsp)
                        SUGAR (1-1/2 Tbls)(1 Tbls)
                        SALT (1 tsp)(3/4 tsp)
                        TOASTED SESAME SEEDS (2 Tbls)(1-1/2 Tbls)
                        TOASTED SUNFLOWER SEEDS  (3 Tbls)(2 Tbls)
                        FLAX SEEDS (1 Tbls)(2 tsp)
                        CARAWAY SEEDS (1 Tbls)(2 tsp)
                        GLUTEN (1-1/2 Tbls) (1 Tbls)
                        ROLLED OATS) (1/2 Cup) (1/3 Cup) 
                         -- not instant oatmeal
                        BREAD FLOUR (3 Cups) (2 Cups)
                        YEAST (2 tsp) (1-1/2 tsp)
                        RAISINS (1/3 Cup) (1/4 Cup)
Cycle: Rapid, Multi-grain,  Sweet or Basic If you wish to make on
Timer, omit EGG. If you omit Egg bread will be less fluffy I think 
is my VERY favorite bread, I even make it into dinner rolls for 
company You don't even need butter! Great toasted too!.
My very favorite bread.
Contributed to Fare Share 10-2-98 by Bev Janson
<ClayCooker@aol.com>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Black Bean Soup Valencia
Recipe By     : CANDICE VALENCIA
Serving Size  : 8    Preparation Time :0:00
Categories    : Bacon                            Beans/Legumes
                Ham                              Onions
                Soups                            Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          black beans -- soaked
   7      cups          broth  (ham or chicken)
   1      large         onion -- minced
   1      clove         garlic -- minced
     1/4  cup           celery -- diced
     1/2  cup           carrots -- finely diced
     3/4  teaspoon      ground cumin -- to taste
     1/4  teaspoon      black pepper -- halved
     1/2  teaspoon      oregano -- dried
   1                    bay leaf
     1/2  pound         chunked ham or turkey bacon -- 1/2 inch cubes
                        salt -- to taste
Soak the beans for at least 8 hours.   Drain the beans, add the 
broth and bay leaf, bring the beans to a boil, reduce the heat to 
low, and simmer the beans, partially covering the pan,  for 2 to 
3 hours or until the beans are thoroughly cooked.   In a non-
stick skillet,  saute the onion  and garlic, ham or bacon over 
low heat until soft or lightly brown.  Add the celery and carrots 
and cook the mixture, stirring, for a few minutes longer.  Add all 
to the beans.  Season the soup with cumin,  oregano and pepper, 
and simmer for another hour or two.
Puree the soup in a blender, food processor, or food mill.  
Serve the soup hot.
NOTES : Its good topped with a dollop of sour cream and a pinch 
of fresh cilantro.
Posted on FareShare 10-6-98 Candice Valencia <candiceV@usa.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Blueberry Sage Muffins
Recipe By     : The Herbal Palate Cookbook by Oster and Gilbertie
Serving Size  : 12   Preparation Time :0:00
Categories    : Blueberries                      Breads - Quick
                Breakfast/Brunch                 Muffins
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          blueberries
   2      tablespoons   fresh sage leaves -- minced
     1/2  cup           sugar
   3      teaspoons     lemon zest -- minced
   1 1/2  cups          all-purpose flour
   2      teaspoons     baking powder
     1/4  teaspoon      salt
   1      large         egg
     1/2  cup           nonfat yogurt (plain)
                        OR nonfat sour cream
     1/4  cup           milk
   2      tablespoons   canola oil
   1      tablespoon    lemon juice
                        *TOPPING*
   1      tablespoon    sugar
     1/2  teaspoon      ground cinnamon
In a large bowl, combine the blueberries, sage, sugar, and lemon 
zest. Let sit 30 minutes.  Heat oven to 375 degrees. Line 12 
standard size muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt into a large bowl. 
To the blueberry mixture, add the egg, yogurt or sour cream, milk, 
oil, and lemon juice. Pour the blueberry mixture into the flour 
mixture, stirring just until the dry ingredients are moistened. Do 
not overmix.
Fill each muffin cup to within 1/2 inch of the top. Combine sugar 
and cinnamon for the topping and sprinkle some on each muffin. 
Bake for 25 minutes, or until the muffin tops spring back when 
lightly touched. Remove from pan and cool on wire rack. 
Makes 12 muffins.
Contributed to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 

 

Page B1 | Page B2 | Page B3 | Page B4

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!