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FareShare Gazette Recipes -- January 2008 - I's


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Recipes Included On This Page

Imperial Rice Pudding

Irish Muffins (bread machine)

Italian Sausage (Medium Hot)

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* Exported from MasterCook *

Imperial Rice Pudding

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup white rice -- (scant)
2 1/4 cup milk
1 envelope gelatin
1/4 cup water
3 tablespoons sugar -- (divided)
1 teaspoon vanilla -- (plus 1 splash)
1 pinch salt
1 cup whipping cream
2 cups raspberries -- fresh or
frozen thawed and well drained

Cook the rice in the milk for 20 minutes on medium heat, remove from heat
and fluff with a fork.

While the rice is cooking soak gelatin in water.

To the cooked rice add 2 tablespoons sugar, 1 teaspoon vanilla and the
salt. Add softened gelatin. Refrigerate, fluffing occasionally with a fork.

Whip cream until stiff, adding remaining 1 tablespoon of sugar and a splash
of vanilla.

Once rice is cool, but not set firmly, stir in whipped cream.

Layer into a mould with fresh raspberries. Refrigerate at least 4 hours,
until set.

Unmold before serving and additional raspberries or raspberry syrup, if

Contributed to the FareShare Gazette by Joan; 23 January 2008.

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* Exported from MasterCook *

Irish Muffins (bread machine)

Recipe By : Lora Brody
Serving Size : 22 Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup currants -- (3 ounces)
1/2 cup raisins -- (3 ounces)
1/4 cup sweet sherry
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
2 tablespoons buttermilk
1/2 teaspoon ground allspice
1 1/4 teaspoons salt
1 1/2 cups water
1/4 cup molasses
3 tablespoons unsalted butter -- or margarine
3 tablespoons cornmeal
Baking In Oven:
1 egg -- beaten with
1 tablespoon water
1 tablespoon sugar -- (optional)

These hearty muffins are skillet-baked then toasted like English muffin or
if you prefer, you can bake them in the oven with an egg glaze to get puffy
little breads with crispy crusts. The whole wheat dough is flavored with
allspice, molasses and sherry-soaked raisins and currants. They are
fabulous slathered with butter.

Skillet-baked muffins will keep for several days, stored after cooling in a
plastic bag in the refrigerator. To freeze them, keep them tightly wrapped
in a plastic bag.

Oven-baked muffins will keep for two days, tightly wrapped in plastic. They
may be frozen, tightly wrapped. Reheat them in a toaster oven to retain the
crispy crusts; do not microwave them.

For the dough:
Soak the currants and raisins in the sherry overnight or microwave them in
a tightly covered contain for 2 minutes.

Place all the ingredients except the currants, raisins and sherry in the
machine; program for dough, basic dough or manual; press start. The dough
will be sticky during the first part of the kneading cycle. At the end of
the final cycle, add the raisins, restart the machine and allow it to knead
just until the fruit is mixed in.

To finish the muffins:
Roll the dough out on a floured surface to a thickness of 1/2 inch. Flour
the rolling pin as necessary to keep the dough from sticking. Cut rounds
with a 3-inch floured cutter. You can use a tuna fish can as a cutter if
you cut off both ends. Sprinkle a baking sheet with the cornmeal and
arrange the cut muffins 1 1/2 inches apart on the baking sheet.

To bake in a skillet:
Cover the muffins with plastic wrap and let them rise in a warm place for 1
hour. Preheat an electric skillet to 250F. and oil it or spray it lightly
with nonstick vegetable spray. Place the muffins in the skillet with the
cornmeal side down. You can probably cook 4 to 8 at a time depending on the
size of your skillet. Leave room for them to be turned easily.

Cook the muffins for 10 minutes or until they are deep golden brown on the
bottom. Turn the muffins and continue baking for another 10 minutes. Cool
the muffins on wire racks. Split them and toast them like English muffins.

To bake in Oven:
Form the muffins as above but only allow them to rise while the oven
preheats to 350F. with the rack in the center position. They do not need
longer than a 10 to 15 minutes rising time for they will rise in the oven.
Generously brush the egg glaze over the muffins. Sprinkle with the sugar
and bake for 15 to 20 minutes or until slightly browned.

These are **really** good and Jeff and I recommend them!!

From Pizza, Focaccia, Flat and Filled Breads From Your Bread Machine -
Perfect Every Time by Lora Brody.
Entered into MasterCook and tasted for you by Reggie D.

Contributed to the FareShare Gazette by Jim; 10 January 2008.

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Per Serving (excluding unknown items): 126 Calories; 2g Fat (15.0% calories from 
fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 187mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 
Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Italian Sausage (Medium Hot)

Recipe By : Jennie
Serving Size : 5 Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons salt
1 cup ice cold water
4 teaspoons fennel seeds
1 teaspoon black pepper
1/2 tablespoon sugar
1 1/2 teaspoons crushed dried hot peppers
1/2 teaspoon caraway seeds
1 tablespoon oregano
5 pounds pork meat -- not too lean
2 tablespoons garlic powder
1 1/2 teaspoons cayenne

Grind the spices and combine, using a coffee grinder to crush the seeds.
Mix all ingredients. Put into small hog casing. Cook immediately or bake in
325F. oven for an hour, then cut up and freeze for sauce or to cook on a
hot grill.

Cuisine : "Italian Food"

The serving size is 5 for control purposes. Sometimes I just want to make
enough seasoning for 1 pound of meat, so it is easy to change. I fry this
sausage when it is fresh but found to store in the freezer it kept better
if it was cooked. I bake it being sure not to overbake it or it will be
dried out. Because I use little fat, the sausage is drier than commercial
sausage but ever so much better for your arteries. When I can locate it, I
use a combination of ground pork and veal in any proportion you like. I
suppose you could substitute ground turkey for either meat.

Contributed to the FareShare Gazette by Jennie; 19 January 2008.

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