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FareShare Gazette Recipes -- May 1999 -- R's (Page 1)

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FareShare Chat Recipes.
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Recipes Included On This Page

Raspberry Brownies
Raspberry Dressing
Raspberry Soup
Ratatouille
Rhubarb Dessert Bars

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                     *  Exported from  MasterCook  *
                            Raspberry Brownies
Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Bars                             Cookies
                Desserts                         Fruit
                Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        unsalted butter -- softened/8 oz.
   1 1/4  c             Granulated sugar
     1/2  c             firmly packed light brown sugar
   4                    Eggs
     1/2  c             Unsweetened cocoa powder
   1      tb            Raspberry brandy or
                        Grand Marnier -- optional
   1      t             Vanilla extract
     1/4  t             Salt
   1 1/4  c             Flour
   1                    (6 oz) basket fresh Raspberries or
   1 1/2  c             Frozen raspberries -- do not defrost
                        GLAZE:
   4      oz            Bittersweet chocolate -- chopped
   2      tb            Unsalted butter -- cut into pieces
   1      t             Powdered sugar
  Lightly grease a 9 x 13-inch baking pan; set aside.
  In the large bowl of an electric mixer, cream the butter with the
  granulated and brown sugars until fluffy.  Mix in the eggs, one at a
  time, beating well after each addition.  Beat in the cocoa, brandy,
  vanilla, and salt.  Add the flour, beating just until blended; do
  not overbeat.  Stir in the raspberries.
  Transfer the batter to the prepared pan and bake in a preheated
  325 degree F. oven 30 to 35 minutes, or until the brownies test done.
  Transfer to a rack and cool.
  To prepare the glaze: In a small heavy saucepan, combine the
  bittersweet chocolate and butter.  Melt over low heat.  Cool a few
  minutes and then drizzle the chocolate over the brownies with your
  fingers, working back and forth in a random pattern.  Let the glaze
  set and dust with powdered sugar before cutting.  
  Shared with FareShare 5-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                            Raspberry Dressing
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Salad Dressings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c.            Olive oil
   3      T             Rasp. Vinegar
   1      T             raspberry jam
   1      T             minced shallots
     1/2  T.            Dijon Mustard
Wisk all ingredients. together and use right away or fridge it for up 
to 3 days.
Posted on FareShare 5-99 by Angenene <JTS13@aol.com>
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                     *  Exported from  MasterCook  *
                              Raspberry Soup
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Desserts
                Raspberries                      Soups,Stocks & Chowder
                Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pkg.          frozen raspberry -- (10 oz)  thawed
   2      cups          good red wine - Cabernet Sauvignon works well
   3                    cinnamon sticks
   2      tsp           cornstarch
   1      pint          vanilla ice cream
Place raspberries, wine and cinnamon sticks stick in a saucepan, bring 
to a boil.  Reduce heat and simmer gently for 15 minutes.  Mix cornstarch 
with 1/2 cup water and gradually stir into soup.  Cook until thickened.  
Cover and chill.  When cold, remove cinnamon sticks and press soup in 
batches through a sieve with a spoon to remove the seeds.  
To serve put 3 to 5 melon ballers full of ice cream in each bowl and 
add soup. 
Posted on FareShare 5-99 by Angenene <JTS13@aol.com> 
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                     *  Exported from  MasterCook  *
                          Ratatouille - Ivillage
Recipe By     : Fran Clinton, Quick and Easy ivillage.com 1999
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Eggplant
                Squash                           Tomatoes
                Volume 2-5 May '99               Main Dishes
                Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          diced yellow squash
   1      large         shallot -- sliced
   2      cups          diced eggplant
   4      tablespoons   olive oil
   2      tablespoons   capers
  14      ounces        stewed tomatoes
  10                    basil leaves
     1/2  cup           sun-dried tomatoes -- sliced
Over medium-high heat, heat 2 tablespoons olive oil in a sauté pan until 
hot and add eggplant.  Stir eggplant while cooking and add the remaining 
oil.  Sauté eggplant until it begins to turn translucent and add shallots 
and squash.  Continue to sauté until eggplant and squash begin to turn 
light brown.  Add remaining ingredients and continue to cook until tomatoes 
begin to boil, lower heat to medium low, and simmer for about 5 minutes.
Serve as an appetizer on toasted French bread or as a main dish over rice 
or penne pasta.
This would also be nice as a side dish to broiled lamb chops or grilled 
chicken.
Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net>
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                     *  Exported from  MasterCook  *
                           Rhubarb Dessert Bars
Recipe By     : unknown
Serving Size  : 9    Preparation Time :0:30
Categories    : Desserts                         Rhubarb
                Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter -- (firm)
   1      cup           flour
   1      teaspoon      sugar
   3                    eggs -- separated
   1      cup           sugar
   2      tablespoons   flour
     1/2  cup           milk
   2 1/2  cups          rhubarb
     1/3  cup           sugar
   1      teaspoon      vanilla
     1/4  cup           coconut -- (optional)
Preheat oven to 350°.  Mix butter, flour and sugar.  Press into ungreased
9x9 pan.  Bake 10 minutes.  Mix yolks, one cup sugar, flour and milk.  Stir
in rhubarb.  Pour over crust.  Bake 45 minutes.  Beat egg white until foamy
then beat in sugar until stiff and glossy.  Beat in vanilla.  Spread over
rhubarb.  Sprinkle with coconut.  Bake for 10 minutes.
Posted on FareShare 5-99 by bobbi744@acd.net  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : This is our favorite rhubarb dessert.  I like this better without
the coconut.  I usually double this and use a 9x13 pan.   Even people who
hate rhubarb love this dessert! Sandy in Saint Paul
Message From "Arenz, Sandy" <Sandy.Arenz@mts.com>
to The TNT Recipes List.
Bobbie's Notes: This was wonderful. Tastes like a Rhubarb Custard Meringue
Pie.
 

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