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

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FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Chocolate - Berry Charlotte
Chocolate-Orange Charlotte Russe
Cilantro Ginger Chicken
Clam-Cream Cheese Dip
Clams With Angel Hair Pasta
Clay Pot Shrimp W/Bean Thread Noodles - Goong Ope Mawdi
Cocktail Meatballs

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                     *  Exported from  MasterCook  *
                        Chocolate - Berry Charlotte
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Gelatin                          Desserts
               Raspberries                      Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      unflavored gelatin
   8                    ladyfingers -- split in half/8-10
   4      ounces        semisweet chocolate -- chopped
     1/3  cup           whipping cream
   1 1/2  cups          whipping cream
     2/3  teaspoon      vanilla
                        fresh raspberries
                        fudge ice- cream topping
Place unflavored gelatin and 1/4 cup cold water in a small saucepan;  
let stand 5 minutes.  Cook and stir over low heat till gelatin dissolves; 
set aside. Line  1/2 quart souffle dish with plastic wrap.  Carefully  
arrange ladyfinger halves, standing, them upright, around  sides of dish; 
set aside.  Melt semisweet chocolate with 3 tablespoons water in another 
saucepan  over low heat. Stir in 1/3 cup whipping  cream till smooth.
Stir gelatin mixture. Remove from heat. Cool to room temperature,  stirring 
occasionally.  Place the 1 1/2 cups whipping cream, powdered  sugar, and 
vanilla in  a mixing bowl; beat with an electric mixer on medium speed till 
soft  peaks form ( tips curl). Gently fold chocolate mixture into whipped 
cream mixture. Turn into ladyfinger lined dish; spread top evenly spread top 
evenly. Cover and chill for 4 to 6 hours or till set. 
To serve, invert dish onto a serving platter and un mold charlotte. 
Carefully remove plastic wrap. Garnish with additional whipped cream, fresh 
raspberries or strawberries, and fudge ice cream topping. 
Makes 6 to 8 serving. 
Posted on FareShare 10-98 by Iara <>
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                     *  Exported from  MasterCook  *
                     Chocolate-Orange Charlotte Russe
Recipe By     : The New Settlement Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chocolate                        Citrus
                Desserts                         Gelatin
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     unflavored gelatin
     1/4  cup           frozen orange juice concentrate
   2      ounces        unsweetened chocolate -- grated
   2      cups          milk
   1      cup           sugar
   1      teaspoon      vanilla
   2      cups          heavy whipping cream
  12                    lady fingers -- split
                        candied cherries -- coarsely chopped optional
                        chopped pistachio nuts -- optional
Soak the gelatin in the cold orange juice concentrate for 5 minutes. Melt
chocolate in double boiler, add milk and sugar, cook 5 minutes or until
smooth. Add gelatin and stir until dissolved. When cold, add vanilla.
Beat cream until very stiff. gradually drizzle in the chocolate and fold
in the gelatin mixture. Line a quart sized mold, sprayed with pam, with
split lady fingers. Fill with the custard mixture. More lady fingers can
go on the top if you wish. Chill the dish for at least one hour. Unmold
and serve with more whipping cream.  If desired sprinkle with bits of
candied cherries and pistachio nuts.
What is a Charlotte Russe?
When gelatin was first packaged it was flavorless and called jelly
powder. The "jelly" could be made with any fruit juice and placed in an
"ice box" to thicken and firm. As soon as the gelatin would begin to
thicken, whipped cream would be folded in. The result was called a
"cream". When the gelatin mixture was layered with angel food cake or
lady fingers it was called a Charlotte Russe.
The New Settlement Cookbook.
Posted on FareShare 10-6-98 by L. Thomas <> Lynn
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Cilantro Ginger Chicken
Recipe By     : Reynolds Wrap Kitchens
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Main Dishes
                Marinades                        Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken breast halves -- (4) boneless,
                        -- skinless
     1/2  cup           Lawry's Teriyaki Marinade with Pineapple
                        -- Juice
   1      can           crushed pineapple -- undrained (8 oz.)
   2      tablespoons   chopped fresh cilantro
     1/2  teaspoon      Lawry's Garlic Powder with Parsley
     1/2  teaspoon      minced fresh ginger
Pierce chicken several times with a fork.  Combine Lawry's Teriyaki
Marinade, pineapple, cilantro, garlic powder and ginger in an 8-inch
glass baking dish.  Add chicken and turn to coat with marinade.  Cover
with Reynolds Wrap Heavy Duty Aluminum Foil.  Refrigerate 1 hour or
overnight.  Grill chicken over medium heat 10 to 15 minutes, or until
done, turning occasionally.  Cover chicken with Reynolds Wrap Heavy Duty
Aluminum Foil to keep warm until serving time.
Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
               *  Exported from  MasterCook  *
                          Clam-Cream Cheese Dip
Recipe By     : Mrs. J. Charles Thomas
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Cream Cheese
                Dips/Spreads                     Seafood
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Minced Clams (7 1/2 Ozs.) -- drained
   1      Pkg           Cream Cheese (8 Oz.) -- softened
   1      Tbsp          Lemon Juice
   1      Tsp           Worcestershire Sauce
     1/8  Tsp           Pepper
   1      Tbsp          Mayonnaise
     1/2  Tbsp          Chopped Parsley
     1/4  Tsp           Prepared Mustard
     1/2  Tbsp          Chopped Chives Or Green Onion Tops
Mix all ingredients with softened cream cheese.  Heat through before
serving.  Good with club crackers or potato chips.  May be served cold,
but delicious hot.
Serves 6 to 8
Source: "Mountain Measures"-- Junior League of Charleston, WV  ed. 1974
Typed for you by
Posted on FareShare 10-10-98 by J Pellegrino<>
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                  *  Exported from  MasterCook  *
                       Clams With Angel Hair Pasta
Recipe By     : Land O LakesŪ Great Pasta, #21
Serving Size  : 6    Preparation Time :0:00
Categories    : Clams                            Main Dishes
                Onions                           Pasta/Noodles
                Seafood                          Tomatoes
                Volume 1, Oct. '98               Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Ounces        uncooked dried angel hair pasta
   3      Tablespoons   olive or vegetable oil
   1      Medium        onion -- chopped
                        --1/2 cup
     1/4  Cup           chopped fresh basil leaves*
   2      Tablespoons   chopped fresh parsley
   1      Tablespoon    chopped fresh marjoram leaves**
   1      Teaspoon      finely chopped fresh garlic
     1/2  Cup           dry white wine
                        --or chicken broth
  13      Ounces        canned minced clams -- drained
                        --reserve 2 tablespoons juice
   1      Can           whole tomatoes -- cut up
                        --14 to 16-ounce
     1/2  Cup           freshly grated Parmesan cheese
Cook pasta according to package directions. Rinse with hot water; drain.
Set aside; keep warm.
Meanwhile, in 10-inch skillet heat oil; stir in onion, basil, parsley,
marjoram and garlic. Cook over medium heat, stirring constantly, until
onion is soft (2 to 3 minutes). Reduce heat to medium; stir in wine, 2
tablespoons reserved clam juice and tomatoes. Cook, stirring occasionally,
until sauce is slightly thickened (10 to 15 minutes). Stir in clams.
Continue cooking, stirring occasionally, until clams are heated through (2
to 4 minutes). Serve sauce over cooked pasta; sprinkle with Parmesan cheese.
YIELD: 6 servings.
*1 tablespoon dried basil leaves can be substituted for 1/4 cup chopped
fresh basil leaves.
**1 teaspoon dried marjoram leaves can be substituted for 1 tablespoon
chopped fresh marjoram leaves.
Posted on FareShare 10-98 by Cathy Crane < >
                   - - - - - - - - - - - - - - - - - - 
                   *  Exported from  MasterCook  *
         Clay Pot Shrimp W/Bean Thread Noodles - Goong Ope Mawdi
Recipe By     : Unknown
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Pasta/Noodles
                Seafood                          Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      oz            Bean Thread Noodles
   2      tb            Vegetable Oil
     1/4  c             Cilantro Pesto (See Recipe)
   1      tb            Fresh Ginger, Finely Chopped
   1      lb            Shrimp, Peeled & Deveined
     1/3  c             Coarsely Chopped Green Onion
     1/4  c             Chicken Stock
   2      tb            Fish Sauce (Nam Pla)
   1      tb            Oyster Sauce
   1      tb            Chinese Rice Wine Or:
                        Dry Sherry
   1      t             Dark Soy Sauce
   1      t             Asian Sesame Oil
   1      t             Sugar
     1/4  t             Salt
   1      Handful       Cilantro Leaves
                        -----CILANTRO PESTO-----
   1      t             Whole White Or Black
   2      tb            Coarsely Chopped Fresh
                        Cilantro Roots Or Leaves
                        And Stems
   2      tb            Coarsely Chopped Garlic
CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush
or grind the peppercorns to a fine powder.  Combine the pepper, cilantro
roots  and garlic; work the three ingredients into a fairly smooth paste in
the  mortar or in a small blender or food processor.  If you use a blender
or  food processor, you may need to add a little vegetable oil or water to
ease  the grinding.  Make about 1/4 cup.  For an industrial strength batch
use 1  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store
the  pesto for later use, put in a glass jar, pour a little oil onto the
surface  to cover it and seal tightly.  It will keep nicely for about 1 week 
in the refrigerator.
CLAY POT SHRIMP:  Place the noodles in a large bowl and add warm water
to  cover.  Soak the noodles until they become limp and white, about 15
minutes.  Drain and set aside.  You should have about 5 cups softened
noodles.  In a large clay pot or flameproof, heavy-bottomed casserole,
heat  the oil over medium heat until hot, about 1 minute.  Add the pesto and
stir-fry until fragrant, about 1 minute, adding a little more oil if it  
sticks or burns. 
Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green 
onion, turning the mixture once more.  Transfer the shrimp  to a plate and 
set aside while you prepare the noodles and sauce. In a small bowl, combine 
the chicken stock, fish sauce (Nam Pla), oyster sauce,  rice wine, soy 
sauce, sesame oil, sugar and salt; stir to mix well.
Place  the  soaked noodles in the clay pot in which you cooked the shrimp 
mixture. Scrape the shrimp mixture over the noodles and pour in the chicken
stock  mixture.  Toss the noodles and shrimp a little to combine them with
the  sauce, then cover the pot tightly.  Place the clay pot over medium
heat and   cook until the noodles are soft and clear and the shrimp is done,
about 10  minutes.  Sprinkle with the cilantro leaves and serve at once.
Posted to FareShare 10/98 by J.Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                   *  Exported from  MasterCook  *
                            Cocktail Meatballs
Recipe By     : HELEN LEACH (Amy Stinson)
Serving Size  : 15   Preparation Time :1:45
Categories    : Appetizers                       Ground Beef
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         hamburger
     1/2  cup           bread crumbs
     1/3  cup           onions -- minced
     1/4  cup           milk
   1                    egg
   1      tablespoon    parsley
     1/8  teaspoon      pepper
     1/2  teaspoon      worcestershire sauce
  12      ounces        chili sauce -- (heinz)
  10      ounces        grape jelly
Mix first eight ingredients and shape into one inch balls.  Use a 13 by
9 pan and place one inch of water in it.  Place meatballs in pan and
bake at 350 for 45-60 minutes.  Mix chili sauce and jelly and heat in a
sauce pan on the stove until they melt.  Add meatballs to the sauce and
heat about thirty minutes, stir while heating sauce and meatballs 
from the low fat archives.
Posted on FareShare 10-10-98 by J Pellegrino<>
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