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 4)

Page B1 | Page B2 | Page B3 | Page B4


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Boston Cream Pie
Braised Red Cabbage With Cranberries
Brandy Peppercorn Sauce -Leysath
Bulgur Stuffed Green Peppers (Lowfat)
Butter Onions with Cream and Thyme -McCartney

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  *
                          Boston Cream Pie
Recipe By     : Southern Living Five-Star Recipe Collection
Serving Size  : 8    Preparation Time :1:00
Categories    : Cakes                            Chocolate
                Desserts                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Butter or margarine -- softened
   1      Cup           Sugar
   3                    Eggs
   2      Cups          Sifted cake flour
   2      Tsps          Baking powder
     1/4  Tsp           Salt
     1/2  Cup           Milk
   2      Tsps          Vanilla extract
                        -----CREAM FILLING-----
     1/2  c             Sugar
     1/4  c             Cornstarch
     1/4  tsp           Salt
   2      c             Milk
   4                    Egg yolks -- lightly beaten
   1      tsp           Vanilla extract
                       -----CHOCOLATE GLAZE-----
   2      tbsp          Butter or margarine
   1      1 oz square   Unsweetened chocolate
   1      c             Sifted powdered sugar
   2      tbsp          Boiling water
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Add eggs, one at a time, beating well after each 
addition.  Combine flour, baking powder, and salt; add to creamed 
mixture alternately with milk, beginning and ending with flour 
mixture. Mix after each addition.  Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake 
at 350~ for 20 to 25 minutes or until a wooden pick inserted in 
center comes out clean. Let cool in pans 10 minutes; remove from 
pans, and let cool completely on wire racks.
Spread cream filling between cake layers. Spread chocolate glaze 
over top of cake, letting excess drip down sides of cake. Chill until 
ready to serve.
Yield:  8 to 10 servings
CREAM FILLING:  Combine sugar, cornstarch and salt in a heavy 
saucepan.  Add milk and egg yolks, stirring with a wire whisk until 
blended.  Cook over medium heat, stirring constantly, until mixture 
comes to a boil; boil 1 minute or until mixture is thickened, stirring 
constantly; remove from  heat.  Stir in vanilla; let cool completely.
Yield:  2 1/2 cups
CHOCOLATE GLAZE:  Combine butter and chocolate in top of a double 
boiler; bring water to boil. Reduce heat to low; cook until chocolate 
melts, stirring occasionally. Let cool slightly. Add sugar and water,  
beating until smooth.
Yield:  1/2 cup
Posted on FareShare 10-2-98 by Bill <>
                   - - - - - - - - - - - - - - - - - - 
                    *  Exported from  MasterCook  *
                   Braised Red Cabbage With Cranberries
Recipe By     : Choice Menus,M.Hollands & M. Howard (Wendy Lockman)
Serving Size  : 8    Preparation Time :0:00
Categories    : Cabbage                          Eat-Lf Mailing List
                Fruit                            Healthwise
                Vegan                            Vegetarian
                Volume 1, Oct. '98               Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive oil -- or veg. oil
   1      tablespoon    Brown sugar
   3      cloves        garlic -- crushed
   1      cup           cranberries -- fresh or frozen
   3      tablespoons   Red wine vinegar
   5      cups          Shredded red cabbage -- 3/4 lb
     1/3  cup           Dry red wine -- (sub.cran juice
   1      pinch         Cayenne pepper
                        Salt & Pepper to taste
  Serve with turkey.  Cabbage may be shredded in food processor.
  In large saucepan, heat oil, brown sugar and garlic over medium heat
  for 2 min.  Add 1/2 cup cranberries and vinegar.  Cover and cook
  about 5 min. or until cranberries pop their skins.
  Add cabbage, wine (sub cranberry or other juice) and vinegar.  Cover
  and cook on low heat for about 20 min. or until cabbage is tender;
  stir occasionally.
  Stir in remaining 1/2 cup cranberries.  Remove from heat; cover and
  let stand for 5 min. or until cranberries are warm.  Season to taste
  with salt and pepper.  Serve hot or cold.  Makes 4 cups.  Prep. 20
  min, cook about 30 min.
  1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1
  g fibre 1/2 fruits & veg. choice
  Source:  Choice Menus by Marjorie H. Hollands and Margaret Howard 1993
  Canadian Diabetes Assoc.  ISBN 0-7715-9167-5 Shared but not tested by
  Elizabeth Rodier Oct 93
  Posted on FareShare 10-98 by Roberta Banghart <>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Brandy Peppercorn Sauce - Leysath
Recipe By     : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size  : 4    Preparation Time :0:00
Categories    : Sauces                           Volume 1, Oct. '98
                Spirits                          Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           dry white wine
     1/4  cup           orange juice
   1      teaspoon      crushed mixed peppercorns
   2      teaspoons     brown sugar
   2      tablespoons   brandy
                        OR 3 tablespoons brandy
     1/4  cup           heavy cream
                        salt and pepper
Add wine to hot skillet and stir with a wooden spoon to loosen bits 
of cooked duck.  Add next three ingredients and reduce liquid by 
half.  Add brandy.  Caution: Brandy may ignite, so stay a safe 
distance from the pan.  Stir in cream and cook for a few minutes.  
Season with salt and pepper.
ARCHIVES: Article by Ann Burger, 28-0ct-98. Desktop 
of Pat Hanneman ( FareShare Gazette 10/28/98.
Notes: The term "reduce" means to boil the liquid rapidly until the 
total volume is reduced by evaporation.  Sauces work with just about 
any dark-fleshed game, include waterfowl and antlered animals, Leysath 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bars                             Chocolate
                Desserts                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all purpose flour
   2      cups          sugar
     1/2  cup           butter (1 stick)
     1/2  cup           shortening
   1      cup           strong coffee or water
     1/4  cup           dark unsweetened cocoa
     1/2  cup           buttermilk
   2                    eggs
   1      teaspoon      baking soda
   1      teaspoon      vanilla
     1/2  cup           butter (1 stick)
   2      Tablespoons   cocoa
     1/4  cup           milk
   3 1/2  cups          unsifted powdered sugar
   1      teaspoon      vanilla
In a large mixing bowl, combine the flour and the sugar.  In heavy 
saucepan combine butter, shortening, coffee or water and cocoa.  
Stir and heat to boiling.  Pour boiling mixture over the flour and 
sugar in the bowl.  Add the buttermilk, eggs, baking soda and 
vanilla.  Mix well using a wooden spoon or high speed on electric 
mixer.  Pour into a well buttered jelly roll pan.
Bake at 400 for 20 minutes or until brownies test done in the center.
While brownies are baking, prepare the frosting.  In a saucepan, 
combine the butter, cocoa and milk.  Heat to boiling, stirring.  
Remove from heat and stir in the powered sugar and vanilla until 
smooth.  Pour warm frosting over brownies as soon as you take them 
out of the oven.  Cool and cut into bars.
For one 17 1/2 by 11 inch pan, or 48 brownies
Note:  If you don't have buttermilk on hand, substitute 2 teaspoons 
vinegar or lemon juice.  Mix into the milk.
Posted on Fareshare 10-98 by Denise Borne
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                Bulgur Stuffed Green Peppers (Lowfat)
Recipe By     : Reynolds Wrap Kitchens
Serving Size  : 4    Preparation Time :0:00
Categories    : Bulgar/Couscous                  Cheese
                Healthwise                       Peppers
                Tomatoes                         Vegetables
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           bulgur -- uncooked
     1/2  cup           onion -- chopped
     1/2  cup           celery -- sliced
   1      tablespoon    olive oil
   2      cans          Italian-style stewed tomatoes -- (14 1/2 oz.
     1/2  cup           water
     1/4  teaspoon      pepper
   4      large         green peppers -- halved lengthwise,
                        -- seeded
   1      cup           shredded part-skim Mozzarella cheese -- (4 oz.)
Preheat oven to 400 degrees F.  Tear off four 12x18-inch sheets of 
heavy duty aluminum foil; set aside.  In large skillet, saute bulgur, 
onion and celery in olive oil, stirring constantly until bulgur is 
golden brown and toasted.  Add tomatoes, water and pepper.  Stirring
constantly, bring to a boil.  Cover, reduce heat and simmer until 
bulgur is done and most of the liquid is absorbed, 12 to 15 minutes.  
Remove from heat, stir in Mozzarella cheese.  Fill each green pepper 
half with a heaping 1/2 cup bulgur mixture.  Center 2 stuffed green 
pepper halves on each foil sheet.  Bring longer sides of foil together 
over food.  Allowing space for heat circulation and expansion, fold 
down loosely in locked folds.  Fold up short ends; crimp to seal.  
Place foil packets on a cookie sheet.  Bake until peppers are tender, 
30 to 35 minutes.  Using pot holder or oven mitts, transfer packets to 
dinner plates.  To serve, open packet.  Fold foil back.
Nutrition information per serving: 315 calories, 22 grams protein, 45
grams carbohydrate, 9 grams fat (26 percent total calories), 15
milligrams cholesterol, 290 milligrams sodium.
Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
              Butter Onions with Cream and Thyme -McCartney
Recipe By     : LINDA MCCARTNEY ON TOUR: Spain (1998)*
Serving Size  : 4    Preparation Time :0:00
Categories    : Celebrity                        Onions
                Side Dishes                      Vegetables
                Vegetarian                       Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        button onions
                        or small onions
   2      teaspoons     olive oil
                        unsalted butter; 2 tbs
   1      tablespoon    fresh thyme -- leaves only
   1 1/2  cups          vegetable broth; garlic scented
     1/2  cup           half and half
                        salt and black pepper
To peel the onions, submerge them in a pot or pyrex bowl of boiling 
water for 5 minutes, drain, and allow them to cool slightly before 
making a cut in the bottom of each one with a sharp knife. The onions 
will then pop out of their skins easily. If stubborn, put the scored 
onions back into boiling water for a few more minutes. 
In a medium frying pan, melt the butter or margarine and saute the 
onions, shaking the pan occasionally, for 8 to 10 minutes until they 
start to brown. Add the thyme and stock and bring to a boil. Then 
reduce the heat and simmer, uncovered, for 15 minutes or until the 
onions are cooked but still slightly crisp.
Just before serving time, pour in the cream and heat through; adjust 
salt and pepper.  
[Each Serving Provides: 148 Calories; 10 g total fat; 28 mg 
cholesterol; 22 g Carbohydrates; 5 g protein; 614 mg Sodium; Calories 
from Fat 45%] 
pat's note: lowfat variation: Omit butter. Saute over medium low heat 
with 2 teaspoon olive oil; adding a teaspoon of broth as needed to 
sweat and brown the onions. [Each Serving Provides: 114 Calories; 6 g
total fat; Calories from Fat 34%]  Or use a small amount of butter to 
flavor a small amount of olive oil; deglaze with sherry and then brown 
to until caramelized. Add a sprinkle of finely ground nuts (peanuts, 
Notes: SOURCE: 1) LINDA MCCARTNEY ON TOUR (1998) Published by 2) nutrition by mastercook (
FareShare Oct 1998
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 4032 0 0 0 0 4418


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!