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FareShare Gazette Recipes --May 1999 - E's



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Easy Lentil Soup
Eating Single - Ideas - Pasta and Flat Breads

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                     *  Exported from  MasterCook  *
                             Easy Lentil Soup
Recipe By     : Sarah Fritschner, Gannett News Service, Lansing St. Journal
Serving Size  : 6    Preparation Time :1:00
Categories    : Beans/Legumes                    Carrots
                Main Dishes                      Onions
                Sausage                          Volume 2-5 May '99
                Soups,Stocks & Chowder
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         Italian sausage -- *see note
   1      large         onion -- peeled/diced
  16      ounces        lentils
   4      cans          chicken broth -- (8 cups)
   1      teaspoon      thyme
   1      teaspoon      salt
     1/2  teaspoon      red pepper flakes
   2                    carrots -- peeled/diced
     1/2  cup           quick-cooking barley
     1/2  cup           Swiss or Cheddar cheese -- finely grated (1/2
                        to 1)
Break open the sausage and crumble in a large pot, set on High heat. Chop
the onion and add to sausage, stirring. Add lentils, broth, thyme salt, red
pepper and carrots. Add 4 cups water. Bring to a boil, reduce heat and cook,
uncovered, about 30 minutes. Add barley and cook 10 minutes more, or until
barley and lentils are soft. (Add water or chicken broth if desired to thin
the soup.)
* I did not have Italian sausage in the house so used Turkey Smoked Sausage.
Top hot soup with cheese and serve with sliced French or Italian bread
Serves 6. 
Sarah Fritschner, Gannett News Service, 
Lansing State  Journal, January 18, 1999
MC formatting and posted on FareShare 5-99 by  
ICQ# 12099532
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NOTES : This was very hearty and delicious.
                     *  Exported from  MasterCook  *
              Eating Single - Ideas - Pasta and Flat Breads
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Miscellaneous                    Pasta/Noodles
                Volume 2-5 May '99               Breads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                             *see below*
Pasta Ideas:
I love pasta.  It can be cooked in any quantity, and goes with almost 
all other foods.  I like capellini (angel hair) cooked al dente
(still has to be bitten, but isn't crunchy) and briefly sauteed 
in olive oil and garlic.  Shells, penne. linguini, fettucini, 
and capellini all go well with Alfredo Sauce.  The original Alfredo 
was just cream and parmesan cheese, but now there is more stuff in 
it than a Christmas Turkey.  If your diet and pocketbook allow it, 
use Heavy Cream.  If not use half and half or milk.
Just remember that the less butterfat there is in your milk, 
the easier it will scorch.  Bring the cream to a simmer and add 
parmesan cheese until you like the flavor.  I also add garlic 
to the sauce,  You can thicken with egg yolks or corn starch, or 
you can reduce the mixture to the desired thickness.  Drop the 
pasta into the sauce, stir to coat, and serve.  
Any of the short, varieties of pasta, lemon juice, mayonnaise, 
1/2 rib chopped celery and 1/4 onion chopped, s&p to taste, a 
little chopped dill weed and you have a luncheon salad that is 
great served on a bed of fresh greens.  
Tuna can be substituted for salmon.
Posted on FareShare 5-99 by Bright <>
                        _ _ _ _ _
Flat Breads:
More of the single stuff.  
Tonight My subject is flat breads.  They are good to eat, contain less 
carbohydrate, and are just plain fun.  Since I used to run the kitchen in 
what was known around here as a Mexican restaurant, I am most familiar with 
I also have used Pitas, I have eaten Nan and chapaties, and have used 
wonton wrappers in various ways.  I don't think that filo dough belongs 
here.  The object of the series is to offer quick meals for people who have 
to live alone.
I don't use corn tortillas much, because most recipes call for fried 
tortillas, which break into little tiny, very sharp pieces, work their way 
under my dentures, and hurt something awful. They are useful in enchiladas 
and various casseroles, but those are usually for more than one person.
Since our family, due to varying work and school schedules, rarely are 
together for any meal but the evening meal, we keep a supply of stuff for 
quick and easy preparation for one or two.  
One thing we always have is flour tortillas.  We usually buy the packs of 6 
inch tortillas. A favorite in our house is quesadilla.  Take a flour 
tortilla and drop it into a hot frying pan with a VERY light coating of oil 
or pan release spray.cover one half with shredded cheese (we like a Jack/
cheddar combo) and add any of the things you want to (chopped green chilies, 
chopped scallions, chopped tomato, cooked meat of any kind, shrimp, any
cooked fish .. you get the idea).  Fold over and cook until the bottom 
starts to brown, then flip and cook the other side.  cook until the second
side browns, remove from heat, cut into two or three wedges and enjoy.  
Salsa, guacamole, sour cream, lettuce and/or fruit go well with these,
either inside or on top.
Take a tortilla, soften it by microwaving it between two damp cloths,
(or steam it, or put it in the oven for a minute or so, wrapped),
put it on a plate and place what ever you like that is thin sliced 
on it.  Add another item, some thin sliced tomatoes, some scallion 
ticks, maybe some sprouts, cover with a lettuce leaf.  Center the 
fillings on the tortilla, fold over both sides, then the side closest 
to you and roll it to form a cylinder.  Wrap the ends in foil, and cut in 
half crosswise.  Serve with whatever sauce or condiment you like with the 
ingredients you chose.
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