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FareShare Gazette Recipes --October 1999 - H's



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Homemade Liverwurst
Hot Licks Chicken

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                     *  Exported from  MasterCook  *
                           Homemade Liverwurst
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 800      gr            Pork liver
 200      gr            lean pork
2000      gr            fat pork belly with rind
   2      large         onions
  60      gr            salt (3 level tsp)
   3      Tbsp          white pepper -- freshly ground
   1      Tbsp          ground Ginger
   1      Tbsp          ground Nutmeg
   2      Tbsp          Marjoran
   2      cups          Water
                        Water for boiling meats
                         -- (spices can be altered according to taste)
Bring enough water to boil, drop in liver and boil for 15 minutes. Remove
liver and put through meat grinder, coarse blade (follow instructions for your
meat grinder)  Discard liquid. Place a pork betty and lean pork in large
saucepan, cover with water, bring to boil, cover and simmer for 1 hour. 
Coarsely chop onions, saute in 1 = Tbsp oil or butter (onion should not change 
color). Put pork belly and lean pork with the onions through meat grinder using 
fine blade.
(My comment: For a better mix and more tender results Kitchenaid instructions
recommend grinding the meats together a second time.) 
Add salt and all other ingredients except 2 cups water. Bring 2 cups of water to 
boiling, remove and add to the mixture. Thoroughly mix all the ingredients (use 
disposable plastic gloves)  Stuff into sausage casings, tie both ends.  Bring 
water to 160 degrees F, place sausage in pan and slowly bring temperature up to 
boiling point of 212 degrees F. Continue simmering at that temperature for 1 
hour.  Cool. Keep refrigerated.  Liverwurst can be frozen.
To can in glass jars: Sterilize jars in boiling water.  Fill with mixture. Seal.
Then cook for 120 minutes at a slow boil.  Notes: No flour or bread may be 
added. Onions or shallots may never be added uncooked.  Sausage needs to be 
cooked in hot water after preparation and should never be kept until next day 
before cooking. Cooked sausage should be eaten within 3-4 days and kept 
refrigerated. Sausage canned in sterilized glass jars or tins should not be kept 
longer than 1 year. Containers should frequently be checked for damage.
Hausmacher Leberwurst
diese Leberwurst kann sowohl in Dosen oder Kunstddrme gef|llt werden und
wird dann gebr|ht. Kunstddrme erhalten Sie in der Ndhe von Schlachthvfen oder
800 g Schweineleber
200 g mageres Schweinefleisch
2000 g fetter Schweinebauch mit Schwarte
2 gro_e Zwiebeln
60 g Salz (ca. 3 schwach gehdufte E_l.)
3 gestr. E_l wei_er, gemahlener Pfeffer
1 gestr. E_l. gemahlener Ingwer
1 gestr. E_l. gemahlene Muskatnu_
2 E_l. Majoran
2 Tassen Kochwasser
die Gew|rze kvnnen Sie nach Geschmack verdndern.
Kurz |berbr|hte Leber (15 Sekunden) durch die 8-mm-Scheibe drehen. Den
fetten Schweinebauch sowie das magere Schweinefleisch nach einer Stunde
Kochzeit zusammen mit den in Fettged|nsteten Zwiebeln durch die
4,5-mm-Scheibe lassen. Salz und Gew|rze hinzuf|gen und unter Zugabe des
Kochwassers t|chtig vermengen
In Ddrme gef|llte Wurst wird in ca. 80 Grad C. leicht siedendes Wasser
eingelegt und langsam bis ca. 100 Grad  gebr|ht.
Br|hdauer der W|rste: 60 Minuten.
Die Dosen auf ein mit Wasser gef|lltes  Bratpfannenblech im Backofen
setzen und bei mindestens 100 Grad C. Einkochtemperatur sterilisieren.Kochdauer: 
400-g-Dose 90 Minuten.
Die Kochdauer einer: 400-g-Dose 120 Minuten.
Posted to FareShare 10-99  Visit us at
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : [Annemarie 
Klehe Edgell]
                     *  Exported from  MasterCook  *
                            Hot Licks Chicken
Recipe By     : 
Serving Size  : 4    Preparation Time :0:25
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     poultry seasoning
     1/2  teaspoon      salt
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground coriander
     1/4  teaspoon      ground allspice
     1/4  teaspoon      ground red pepper
     1/4  teaspoon      black pepper
   4                    skinned chicken breast halves -- (4-ounce) boned
   1      tablespoon    olive oil
                        Cooking spray
     1/4  cup           water
     1/4  cup           dry white wine
   1      tablespoon    lemon juice
     1/8  teaspoon      salt
   1      tablespoon    orange marmalade
Preparation time: 12 minutes Cooking time: 13 minutes.
The slightly sweet orange glaze tames some of the heat in the spicy rub. 
Serve this dish with roasted potato wedges and fresh broiled pineapple
chunks; we also garnished the pineapple with chopped green onions.
1. Combine first 7 ingredients in a small bowl; stir well. Rub chicken with 
spice mixture; let stand 5 minutes.
2. Heat oil in a large nonstick skillet coated with cooking spray over 
medium-high heat. Add chicken; cook 1 minute on each side or until lightly 
browned. Add water and wine to skillet; cover, reduce heat, and simmer 6 
minutes or until chicken is done. Remove chicken from skillet.
Set aside; keep warm. Add lemon juice and 1/8 teaspoon salt to skillet.  
Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons.
Remove from heat; stir in marmalade. Spoon sauce over chicken.
Yield: 4 servings.
Nutritional Information: CALORIES 174 (26% from fat); FAT 5.1g (sat 0.9g, mono 
2.9g, poly 0.6g); PROTEIN 26.4g; CARB 4.6g; FIBER 0.2g; CHOL 66mg; IRON 1.3mg; 
SODIUM 445mg; CALC 27mg
SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 162
Submitted by Art Guyer
Posted to FareShare 10-99  Visit us at
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 


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