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FareShare Gazette Recipes -- October 1999 - S's



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Sofrito Rice and Beans
Spaghetti Sauce
Spiced Apple Walnut Cheesecake

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                      *  Exported from  MasterCook  *
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        top round roast
   1      cup           water
   1      cup           dry white wine
   2                    onions, thinly sliced
   1                    lemon, sliced
   1      teaspoon      salt
   2      tablespoons   brown sugar
  12                    cloves
   6                    bay leaves
   2      whole         peppercorns
  16                    ginger snaps
                        bread crumbs
Place meat in a crock or enameled pan with the liquid.  If the liquid 
listed above is not sufficient to cover beef, add equal amounts of wine 
and water.  Let meat marinate for 2 or 3 days, turning each morning and 
night.  Remove meat from liquid, strain and reserve liquid.  Pat meat dry 
and dredge with flour.
Brown meat in very hot fat until it is very browned.  Add strained liquid 
so that it is 1/2 to 1" up on the meat.  Simmer, covered for two to three 
hours or until the meat is tender.   Remove meat, add the remaining liquid 
to the cooking pot, add 16 gingersnaps and enough flour to thicken the 
gravy.  Return meat to pot, simmer for 15 minutes.
Serve with noodles (as many noodles as you need for the meal)  which have
been cooked in salted water.  Drain noodles.  Fry 1/2 to 1 cup bread crumbs
(depending on how many noodles you have)  in butter until browned.  Add
cooked noodles and continue frying until they are well coated.
This recipe is in response to Robin's request for sauerbraten.  I had to 
dig it out of my files, it is one which was handed down in a German family 
and was given to me about forty years ago.  Now, instead of marinating the
beef in a crock or enameled dish, I guess the instructions would tell you 
to put it in a zip lock plastic bag, removing as much air as possible.  
Haven't made this in years, but now that the weather is getting cooler, 
I am happy I dusted it off.
Posted to FareShare 10-99  Visit us at
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Sofrito Rice and Beans
Recipe By     : Vegetarian Times Low Fat & Fast Mexican
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    canola oil
   1      medium        yellow onion -- diced
   1                    green bell pepper -- seeded & diced
   3      cloves        garlic -- (to 4) minced
   1      14 oz can     stewed tomatoes -- drained
   3      cups          water
   1 1/2  cups          long-grain white rice
                        OR brown rice
   1      15 oz can     red kidney beans -- drained
   1      tablespoon    chopped pickled jalapeno
   2      teaspoons     dried oregano
   1      teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
In a medium saucepan, heat the oil over medium heat.  Add the onion, bell
pepper, and garlic and cook, stirring, until tender, 5 to 6 minutes.  
Stir in remaining ingredients and bring to a simmer.  Cover and cook over 
medium-low heat until all the liquid is absorbed, about 20 minutes.  Fluff 
the rice with a fork and let stand, covered, about 5 minutes before serving.
Typed by Karen C. Greenlee []
Lyn Hillman**
Posted to FareShare 10-99  Visit us at
Edited and/or Formated by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : Sofrito refers to an aromatic mixture of tomatoes, onion, peppers,
and garlic.  Sofrito makes a perfect base for this quick and easy rice dish.
                     *  Exported from  MasterCook  *
                             Spaghetti Sauce
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground beef
     1/2  pound         sweet Italian sausage
   1      medium        onion -- chopped
   4      cloves        garlic -- minced
   3      T.            oil
  28      oz.           crushed tomatoes
  15      oz.           tomato sauce
  12      oz.           tomato paste
     3/4  c.            water
     1/2  c.            red wine
   2      T.            sugar
   1 1/2  t.            dried basil
   1 1/2  t.            dried oregano
   1                    bay leaf
   1      t.            garlic salt
     1/2  t.            thyme
     1/4  t.            black pepper
Cook ground beef, sausage and onion in oil in large pot until meat is 
browned and crumbled.  Drain fat and add crushed tomatoes, sauce and paste 
along with seasonings, water and wine.  Bring to boil, cover, reduce heat 
and let simmer 30 minutes.  Remove cover and cook 20-30 more minutes.  
Serve with pasta of choice and fresh ground parmesan cheese.  I also make 
this in quantity and freeze or can.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Connie**
                     *  Exported from  MasterCook  *
                      Spiced Apple Walnut Cheesecake
Recipe By     : Lansing State Journal, Associated Press, Oct. 25, 1999
Serving Size  : 16   Preparation Time :0:00
Categories    : Volume 2-10, Oct '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Walnut Crust:
   4      cups          ground walnuts
   6      tablespoons   sugar
     1/2  teaspoon      ground cinnamon
     1/2  cup           butter -- melted
                        Apple Cheesecake Batter:
   1 1/2  cups          cream cheese
     1/2  cup           mascapone cheese
     1/2  cup           applesauce
     3/4  cup           sugar
     1/2  teaspoon      ground cinnamon
   1      dash          ground nutmeg
   1      dash          ground cloves
   3      large         eggs
   3      large         egg yolks
                        White Chocolate Glaze:
  14      1 oz. square  white chocolate
   1      cup           heavy cream
                        Cinnamon GlazedWalnuts:
   1      cup           packed brown sugar
     1/2  cup           sugar
   1      teaspoon      ground cinnamon
   3      tablespoons   water
   1 3/4  cups          walnut halves
To make the Walnut Crust: Combine walnuts, sugar, cinnamon and butter in a
mixing bowl and stir until well blended. Press the mixture in an even layer
on the bottom and sides of a 9" springform pan. Set the pan aside.
To make the Apple Cheesecake Batter: In a mixer, beat the cream cheese,
mascarpone cheese and applesauce together on low speed until well blended.
In a small bowl stir the sugar and ground spices until well blended. Add
the spiced sugar to the cream-cheese mixture.
Scrape the bowl down afterthe addition and continue to beat on low speed
until the spiced sugar is incorporated. Whisk the eggs and egg yolks
together to blend them, then add the eggs to the batter. Scrape the bowl
down once more and continue beating until the eggs are absorbed and the
batter is well blended.
Preheat oven to 325 F. Place a shallow pan of water on the bottom shelf of
the oven. Pour the cheesecake batter into the walnut crust in the 9 inch
springform pan. Place on the middle shelf of the oven. Bake the cheesecake
for 40 minutes, or until it is set. Remove the cheesecake from the oven and
allow it to come to room temperature. Loosen sides of springform pan and
slip off the ring.
To make the White Chocolate Glaze: Chop the white chocolate finely and
place it in a mixing bowl Bring the cream to a rolling boil and pour it
over the chopped chocolate. Stir the mixture until the chocolate has
melted. Pour the glaze over the cheesecake to coat it evenly, then place
the cheesecake in the refrigerator until the glaze has set, 1 to 2 hours. 
To make the Cinnamon Glazed Walnut Garnish:  Combine the sugars, cinnamon
and water in a skillet over High heat and stir to blend the mixture well.
Bring the syrup to a boil, add the walnut halves and stir the walnuts in
the syrup until the skillet is dry and the walnuts are well coated. Remove
the walnuts to a piece of kitchen parchment and let them cool. Garnish the
cheesecake with the glazed walnuts and serve.
Makes one 9 inch cheesecake, 16 servings.
Per serving: 776 calories, 57 g fat, 129 mg sodium, 59 g carbohydrate.
Lansing State Journal, Associated Press, Oct. 25, 1999
MC formatting by
Posted to FareShare 10-99  Visit us at
Edited and/or Formated by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : Nicole Lillard of the Culinary Institute of America, Hyde Par,
N.Y., won first prize in the student category of a baking contest for her
delectably smooth cheesecake.


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