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FareShare Gazette Recipes -- June 2011 - M's


FareShare Chat Recipes.
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Recipes Included On This Page

Macaroon Cherry Tart

Meatloaf by Phil

Mini Shrimp Lettuce Wraps (Thai Appetizer)

Mr. Food's Raspberry Bars

Mr. Food's Skillet Paella

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* Exported from MasterCook *

Macaroon Cherry Tart

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 14-06 Jun 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces sweet cherries -- washed, pitted (see notes)
and halved
1 1/2 cups white whole wheat flour -- or use all purpose flour
2 3/4 cups unsweetened coconut
1 1/4 cups raw sugar -- lightly packed; divided;
or brown sugar
1/2 teaspoon sea salt -- a scant 1/2 teaspoon
10 tablespoons unsalted butter -- melted;
[1 stick plus 2 tablespoons]
4 large egg whites -- beaten thick (not to peaks)

Preheat oven to 350F degrees with racks in the middle. Butter an 8x11-inch
tart pan (or rough equivalent) and line with parchment paper.

In a large bowl combine the flour, 3/4 cup of the coconut, 3/4 cup of the
sugar and salt. Stir in the melted butter and mix until dough is crumbly
but no longer dusty looking. Press the mixture into the prepared pan (it
should form a solid, cohesive base), bake for 15 minutes. Remove and
set aside.

In the meantime prepare the coconut topping by combining the remaining 2
cups coconut, the remaining 1/2 cup sugar and egg whites. Mix until well

Evenly distribute most of the cherries across the tart base. Now drop
little dollops of the macaroon topping over the cherries (I dirty up my
hands for this part), and mush/press the coconut topping around a bit into
the spaces behind the cherries. Be sure to let at least some of the
colorful cherries pop through the topping for visual flair. Bake for about
20 minutes or until the peaks of the macaroon topping are deeply golden.
Let tart cool, and garnish by sprinkling any remaining fresh cherry halves
across the top.

Makes about 48 petite bites.

Published in:
Publish Date: 20 May 2008

Recipe Notes
I made this tart a day in advance and it served up nicely. Don't get too
hung up on the exact pan size, anything in the general ball-park of 8x11
will work. On the cherry pitting front, here's the trick (if you don't own
a cherry-pitter): take a pair of clean needle nose pliers and use them.
Once you get the swing of things it goes fast. Insert the pliers into the
side of the cherry at a 90-degree angle - straight in the side. When you go
in through the side with the pliers open just a hint you're able to get a
grip on the pit at a comfortable angle and rip it right out. This technique
leaves the cherry intact for the most part as well." I increased the amount
of cherries. Also, I used frozen cherries - I halved them and let them thaw
while I did all the rest of the stuff. Finally, I left most of the juice
behind in the bowl.

Contributed to the FareShare Gazette by Sue; 21 June 2011.

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Per Serving (excluding unknown items): 27 Calories; 2g Fat (78.9% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 24mg 
Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat.

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* Exported from MasterCook *

Meatloaf by Phil

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 14-06 Jun 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds meat [beef, ham, pork, veal, or any mix there of]
[I like sausage best]
1 1/2 cups Italian Bread crumbs
2/3 cup grated cheese -- [I use mozzarella]
1 onion -- diced [or onion powder]
1/2 bell pepper [red, green, orange or mix]
2 teaspoons Garlic and Italian Herb by McCormick (2 - 3)
1/2 teaspoon thyme
2 eggs -- well beaten, or 1/2 cup eggbeaters
10 ounces tomato sauce

Mix beef, crumbs, onion, pepper, cheese, seasonings. Combine in tomato
sauce and egg.

Set oven to 350F to 375F depending on how hot your oven is.

Shape two loaves and put in buttered shallow pan.

Bake 1 hour or until browned and done through. Serve hot with or without
more sauce.

Serves 8 to 10.

DO NOTE: These freeze very very well!
Let them cool when they come out oven. Wrap them on tray or pan they were
in using instructions for freezer. Seal ends. Freeze. To serve unwrap, put
in 350F oven and bake about 1 1/2 hours. You don't have to thaw.

You can use the directions from Joy of Cooking under meatloaf to glaze with
tomato sauce.

Note about the Garlic/Italian Herb seasoning:
It is fresh bottled garlic and herbs; must be refrigerated but works for
any dish you want that flavor. I often throw it into spaghetti sauce that
needs help. Use less to taste but we are garlic fans. Amy suggests 1/2
teaspoon garlic.

Taken from Amy Vanderbilt's cookbook Beef and Tomato loaf and modified to
make mine.

Contributed to the FareShare Gazette by Phil; 24 June 2011.

---> Sliced cold meatloaf makes the yummiest sandwiches too (even for a
midnight snack while you watch that movie that you know you could record
and watch later but you don't feel like going to bed yet and you got
interested in the story so you might as well just sit there with something
good to munch and that meatloaf is just calling you from the fridge.)
Besides, meatloaf is good for you, right?. H

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Per Serving (excluding unknown items): 124 Calories; 4g Fat (29.1% calories from 
fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 710mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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* Exported from MasterCook *

Mini Shrimp Lettuce Wraps (Thai Appetizer)

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 14-06 Jun 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked baby shrimp
1 head romaine lettuce
1/3 cup dry shredded unsweetened coconut -- ground or
finely chopped
1/3 cup dry roasted peanuts
2 green onions -- sliced up very thinly
2 garlic cloves -- minced or pressed
2 teaspoons galangal or ginger
1 fresh red chili
or 1/4 to 1/2 teaspoon dried crushed chili
1/2 teaspoon regular chili powder
1/4 teaspoon sugar
1 tablespoon fish sauce
3 tablespoons coconut milk
1 fresh lime -- cut into wedges
1/3 cup coriander

1. Place coconut in a dry wok or frying pan set over medium-high heat.
'Dry-fry' it by stirring continually until it turns light golden-brown and
is fragrant. Immediately transfer your toasted coconut to a bowl and set
aside to cool.

2. Whether you're using fresh or frozen baby shrimp, make sure they are
well drained (gently squeeze out any excess water with your hands). If
using larger shrimp, chop them up small. Place shrimp in a mixing bowl.

3. Add most of the ground or finely chopped peanuts to the mixing bowl,
reserving 1 tablespoon for garnish.

4. Now add the spring onions, garlic, galangal or ginger, chili, chili
powder, sugar and fish sauce. Stir or toss everything together well in the

5. Add the coconut milk and gently stir again.

6. Finally, add the toasted coconut, reserving 1 tablespoon for garnish.
Stir again.

7. Taste-test this mixture - you should taste a combination of spicy and
salty, plus a hint of sweetness (there will also be a slight sour note
later when the lime juice is added). If you'd like it saltier, add a little
more fish sauce. If too sour for your taste, add a little more sugar. If
you're prefer more coconut flavor, add 1 more tablespoon coconut milk
(don't add too much though, or it will soak through the lettuce leaves -
you want a sandwich-spread like consistency).

8. To assemble the appetizer, chop off the tops of 10-12 romaine lettuce
leaves (3 to 4 inch pieces) and set on a platter. Scoop 1 heaping
tablespoon of the shrimp mixture onto each leaf. Now top each one with a
sprinkling of the reserved ground peanuts and toasted coconut. Add a final
sprinkling of fresh coriander, and serve with the lime wedges (set these in
a small pile in the middle of the platter). When ready to eat, squeeze some
lime over the shrimp mixture, then wrap up and enjoy a bite-size explosion
of Thai flavors!

About this Recipe: This recipe is recipe based on the classic Thai
appetizer, Miang Kum (recipe). The appetizer is meant to literally 'wake up
the taste-buds' in preparation for other Thai dishes to follow. The
original recipe is prepared with tiny dried shrimp which, I have found, are
either impossible to locate here in North America, or, when I do find them,
they are of such poor quality, I end up throwing them out (rubbery and
impossible to eat). I've therefore come up with this fresh version which is
better suited to the shrimp we can find here - hope you like it!

Thai Dipping Sauce:

1 cup sugar
1 cup water
1/4 cup lime juice
1 teaspoon tamarind paste or rice vinegar
2 teaspoons Thai KitchenŽ Premium Fish Sauce
1 red Serrano chili, seeded and sliced in half rings
1 teaspoon chopped fresh cilantro

Bring sugar and water to boil in small saucepan, stirring to dissolve
sugar. Cool slightly. Mix 1/4 cup of the syrup and remaining ingredients in
small bowl.

- 1 small bunch spinach leaves (baby spinach are too small)
OR smaller lettuce leaves (large enough to be wrapped up for 1 bite)
- 1/3 cup dried unsweetened coconut (baking type)
- 1/2 cup baby cooked shrimp
- 1/4 cup dry roasted peanuts (unsalted)
- 1/2 tsp. chili powder
- 1 fresh red chili, minced
OR 1/4 to 1/2 teaspoon dried crushed chili or cayenne pepper
- 1 thumb-size piece of galangal (or ginger), thinly sliced
- 2 cloves garlic
- 1 teaspoon fish sauce
- 1 lime cut into wedges - to serve

Step 1: Place dried coconut into a frying pan to toast it. Turn on the heat
to medium-high and stir the coconut continuously, "dry frying" until it
turns golden (1-2 minutes). Place toasted coconut in a mixing bowl.

COOKING TIP: I leave the pan on the heat just until it is hot, then remove
it while continuing to stir the coconut. If the pan overheats, the coconut
will burn.

Step 2: If using dried shrimp, place it in a food processor and process
into powder-like bits. A pestle & mortar works well for this too. Add the
powdered shrimp to the coconut in the mixing bowl.

- If using cooked baby shrimp: Lightly chop them into small pieces (in
halves or thirds) and add them to the mixing bowl together with the toasted
- Grind up the peanuts, reducing them to very small pieces (you can also
chop/crush them with a knife) and add them to the bowl.
- Finally, put garlic and galangal (or ginger) into the food processor and
process, or finely mince/grate them. (Remove any fibrous or "stringy" bits
from the galangal/ginger.) Add to the bowl.

Step 3: Also to the mixing bowl, add the chili powder, chili and fish
sauce. Stir well. Note: At this point you can do a taste-test, adding more
chili if you'd prefer it spicier, or more fish sauce if you'd prefer it
saltier. If you'd like some sweet notes, add 1/4 teaspoon white sugar.

Step 4: To plate appetizer, arrange 4 or more leaves (spinach, lettuce,
banana leaf segments - diamond shape look nice) on a platter. Spoon some of
the filling onto each leaf. Top with more toasted coconut and serve with
wedges of lime.

EATING INSTRUCTIONS: Squeeze a little lime juice onto one of the leaves and
then pop the whole thing into your mouth at once.

Cuisine: "Thai Food"

NOTES : If you're looking for a deliciously different shrimp dish, try
making up a platter of these Thai Shrimp Mini Lettuce Wraps! These bite-
size wraps are just perfect for a party finger food (great with beer, as
well as wine and cocktails) or make up a batch as an entree for dinner.
Each mini wrap provides a burst of Thai flavors that are meant to hit
different parts of the palate all at once. Based on the traditional Thai
appetizer, 'Miang Kum', this fresh Thai appetizer is sure to be a hit with
Thai food fans, or anyone who has an adventurous spirit for spicy and
flavorful foods. ENJOY!

Contributed to the FareShare Gazette by Jennie; 6 June 2011.

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* Exported from MasterCook *

Mr. Food's Raspberry Bars

Recipe By : Art Ginsburg
Serving Size : 32 Preparation Time :0:00
Categories : Volume 14-06 Jun 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- (18.25-ounce package)
2 1/2 cups quick-cooking oats -- uncooked
3/4 cup butter -- melted
12 ounces raspberry preserves

Preheat the oven to 375 F.

Combine cake mix and oats. Stir in butter until mixture is crumbly. Press
about 3 cups of mixture into a greased 9 x 13-inch pan. Spread preserve
over crumb mixture. Sprinkle with remaining crumb mixture. Pat gently to
level topping.

Bake at 375 F. for 24-26 minutes or until golden. Cool completely in pan on
wire rack. Cut into bars.

Makes 32 bars.

Source: "The Best of Mr. Food, 15-Minute Favorites, ISBN: 0-8487-2753-3,
Oxmoor House, Inc."
S(MC formatting by): "Bobbie"
Copyright: "(c) 2005, Ginsburg Enterprises Inc."
Yield: "32 bars"
T(Cooking Time): "0:26"

NOTES : An oozing layer of jam forms a ribbon of flavor between a cake-like
crust and an oat topping. Feel free to substitute your favorite preserves
in place of raspberry.

Bobbie's Note: These were very easy and delicious. I made them for my
grandson's graduation party. The kids were snacking on them before the
party started.

Contributed to the FareShare Gazette by Bobbie; 16 June 2011.

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Per Serving (excluding unknown items): 132 Calories; 7g Fat (44.3% calories from 
fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 150mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 1 Other Carbohydrates.

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* Exported from MasterCook *

Mr. Food's Skillet Paella

Recipe By : Art Ginsburg
Serving Size : 6 Preparation Time :0:00
Categories : Volume 14-06 Jun 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
16 ounces smoked sausage -- cut into 1/2-inch slices
2 1/2 cups chicken broth
1 cup converted rice -- uncooked
1 tablespoon curry powder
1/4 teaspoon salt
1/2 pound medium shrimp -- peeled and deveined
9 ounces frozen green peas -- (1 package) thawed
4 ounces diced pimento -- undrained (1 jar)

In a large skillet, heat oil over medium-high heat; saute sausage 5 to 7
minutes, stirring occasionally. Remove sausage to a plate.

Add broth to skillet and bring to a boil. Stir in rice, curry powder and
salt. Cover, reduce heat to low and simmer 15 minutes. Stir in remaining
ingredients and sausage, cover and cook 5 to 7 minutes or until shrimp are
pink, stirring occasionally.

Serves 6.

Note: To complete your Spanish fiesta, try our refreshing recipe for
Pedro's Sangria. And remember, this fruity favorite is for an adults-only
type of party!

Source: "Mr Food TV Show, Airdate 6-1-2011"
S(MC formatting by): "Bobbie"

NOTES : Our shortcut Skillet Paella, with the lively untraditional twist of
curry powder, takes this international favorite to new flavor heights. What
a super meal in one, especially when you want to keep the kitchen cool.

Bobbie's Note: This was excellent! I did need more broth than the amount
listed. I made half of the recipe and we had enough for dinner a two
smaller luncheon servings for tomorrow. I was surprised to see the curry
powder in this recipe, but it didn't taste like curry with these
ingredients, just wonderful!

Contributed to the FareShare Gazette by Bobbie; 25 June 2011.

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Per Serving (excluding unknown items): 480 Calories; 27g Fat (50.7% calories from 
fat); 25g Protein; 34g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 1225mg 
Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Fat.

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