Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

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

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- May 2008 - H's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Heisser-Kraut Salat (German)

Herb-Rubbed Grilled Scallops

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.

Back to Recipe List

      
 
  
  
* Exported from MasterCook *

Heisser-Kraut Salat (German)

Recipe By : The New Cook Book; 1905
Serving Size :   Preparation Time :0:00
Categories : Volume 11-05 May 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cabbage head
Butter
Vinegar -- (quantity unknown)
Water

Slice as fine as possible half a hard crisp cabbage. Should be in shreds;
put in frying pan with butter and cook slightly, turning carefully. Pour
over it vinegar and water; cover closely until cooked.

Serve hot with boiled pickled pig's knuckle that has been carefully and
slowly cooked until almost jellied.

Hallie's note: I don't know how much vinegar as there is no indication
anywhere in the recipe.

From The New Cook Book; a volume of tried, tested and proven recipes by The
Ladies of Toronto and other cities and towns. Edited by Grace E. Denison
(Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto.
Entered according to Act of the Parliament of Canada, in the year one
thousand nine hundred and five, by Dan A. Rose, at the Department of
Agriculture.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 7 May 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Back to Recipe List


* Exported from MasterCook *

Herb-Rubbed Grilled Scallops

Recipe By : The Herald-Mail ONLINE
Serving Size : 4 Preparation Time :0:00
Categories : Volume 11-05 May 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon dried tarragon
1/2 teaspoon dried thyme leaves
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound sea scallops -- rinsed and patted dry
1/4 teaspoon salt
Fresh lemon wedges

Herb-rubbed grilled scallops are low in calories, fat, carbohydrates and
cholesterol. Look to the grill instead of the deep fryer to keep them
healthy and flavorful.

In a shallow dish, cover eight 10-inch bamboo skewers with water and set
aside to soak.

In a small bowl combine the tarragon, thyme, oregano, garlic powder, pepper
and oil. Add the scallops and toss to coat. Cover the bowl and refrigerate
for 2 to 10 hours.

When ready to cook, preheat a gas grill to medium-high or prepare a
charcoal grill.

Divide the scallops between the skewers, threading them through the sides.
Season with salt. Grill until the scallops are golden brown on both sides
and opaque in the center, about 4 minutes per side. Serve with lemon
wedges.

Serves 4.

The Herald-Mail ONLINE. http://www.herald-mail.com/

Contributed to the FareShare Gazette by Art; 26 May 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 135 Calories; 4g Fat (29.5% calories from 
fat); 19g Protein; 4g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 317mg 
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fat.

Back to Recipe List

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!