Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

Return to the FareShare Recipe  Master Index

FareShare Gazette Recipes --June 1999 - R's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Raspberry Chicken Wings
Rhubarb Cherry Pie
Rhubarb Chutney
Rhubarb Cream Pie with Meringue
Rhubarb Quick Bread
Roasted Vegetable Salad with Garlic and Rosemary

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                     *  Exported from  MasterCook  *
                         Raspberry Chicken Wings
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Chicken
                Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Seedless raspberry jam
     1/3  c             Balsamic vinegar
   3      ts            Low-sodium soy sauce
   1 1/2  ts            Crushed red pepper
   1      pk            ( 5 lb) frozen chicken wings -- thawed
  Preheat oven to 400 degrees F.  Line a baking sheet with aluminum
  foil. In a small saucepan, combine jam, vinegar, soy sauce, and
  red pepper over medium heat.  Stir until smooth.  
  In a large bowl, toss chicken wings with half of the jam mixture.
  Place on the baking sheet and bake 45 to 50 minutes.  Brush wings
  with remaining jam mixture and bake 8 to 10 minutes, or until
  chicken is no longer pink inside and outside is glazed.  
  Serve immediately.
  This is so easy to put together, throw it in the oven, and you have
  some mighty good appetizers or serve as a main dish.
  Shared with FareShare 6-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
                    - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                            Rhubarb Cherry Pie
Recipe By     : Woman's Day Magazine
Serving Size  : 8    Preparation Time :0:00
Categories    : Cherries                         Rhubarb
                Desserts                         Volume 2-6 June '99
                Pies & Tarts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   2      tablespoons   cornstarch
   2 1/4  cups          cut up rhubarb or 16 oz. bag
   1      21 ounce can  cherry pie filling
     1/2  teaspoon      ground allspice OR cardamom
                        PASTRY:
   2      tablespoons   sugar
     1/3  cup           cold butter or margarine -- 5 T. + 1 tsp.
   3      tablespoons   cold water
                        confectioner's sugar -- for garnish
Have ready a 10" deep-dish pie plate, ungreased. Mix sugar and cornstarch
in a medium saucepan. Stir in rhubarb, pie filling and allspice. Bring to a
boil over Medium-High heat, stirring constantly. Let boil for 1 minute.
until thickened. Remove from heat and cool until just warm. While filling
cools, process flour, sugar and butter in food processor with on-off turns
until coarse crumbs form. With motor running, add water. Process just until
dough leaves sides of bowl. Or by hand: mix flour and sugar in medium bowl.
With pastry blender or fork, cut in butter until mixture resembles coarse
crumbs. Sprinkle with water, 1 T. at a time, stirring with a fork after
each addition, until mixture clumps together to form a dough. Press dough
into a ball, then flatten into a 1" thick round. If filling is still too
hot, wrap dough and refrigerate. Preheat oven to 450 F. 
On a lightly floured surface, with a lightly floured rolling pin, roll
dough to a 13" circle. Line a pie plate with dough, letting edges hang over
rim. Spread filling in plate. Fold dough around edges over filling, letting
it form folds naturally. Bake for 10 minutes. Reduce heat to 350 f. and
bake for 35-45 minutes longer, until crust is golden and filling bubbles.
Let cool completely on a wire rack. Before serving, dust crust with
confectioner's sugar. Can bake up to three days ahead
Recipe from Woman's Day magazine
MC formatting and posted on FareShare 6-99 
by bobbi744@acd.net  ICQ# 12099532
Per serving; 334 calories, 8 grams fat, 20 mg cholesterol with butter, 0
mg. cholesterol with margarine
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                             Rhubarb Chutney
Recipe By     : Unknown Source
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruit                            Microwave
                Rhubarb                          Volume 2-6 June '99
                Pickles/Relish & Chutney
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           chopped onion
   1      clove         garlic -- minced
     1/4  cup           apple juice (for frozen rhubarb use only -- 2 T.)
   2      cups          cut up rhubarb
     1/4  cup           raisins
   3      tablespoons   sugar
     1/4  teaspoon      cardamom
     1/8  teaspoon      crushed red pepper flakes
   1      tablespoon    cider vinegar
In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once. 
MC formatting and posted on FareShare 6-99 
by bobbi744@acd.net  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : Makes 1 2/3 cups. 
                     *  Exported from  MasterCook  *
                     Rhubarb Cream Pie with Meringue
Recipe By     : JB
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-6 June '99              Desserts
                Pies & Tarts                     Rhubarb
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          rhubarb, -- cut -up
   2      cups          sugar
   6      tablespoons   flour
   1      Dash          salt
   3      large         egg yolks
   3      tablespoons   heavy cream
   1 1/2  tablespoons   butter
                        Italian Meringue
   3      large         egg whites
   6      tablespoons   sugar
   1      tablespoon    cornstarch
     1/2  cup           water
   1      Dash          salt
In a large casserole dish, place the four cups cut up rhubarb and microwave 
until the rhubarb is soft and releases its juice.  Mix together the sugar, 
flour, and salt and stir into the rhubarb.  Return to microwave and cook 
until thickened, stirring two or three times (about 7 or 8 minutes, 
depending on the power of your microwave.)  Beat egg yolks slightly, stir 
in heavy cream, add a small amount of thickened rhubarb to the egg mixture, 
then mix all together.  Return to microwave for about two minutes, or until 
the egg has cooked.  Stir in the butter and pour into a prebaked 9" pie 
shell.
Meanwhile: Combine the sugar, water, and cornstarch in a small saucepan, 
stirring well; cook over medium heat until transparent and thick.  Mix 
together the egg whites and salt and beat until foamy.  Continue to beat 
while pouring the cooked mixture into the egg whites.  Continue to beat 
until stiff by not dry.  Spread meringue over filling, sealing to the edge 
of the pie crust.  Bake at 425 for 10 minutes, or until lightly browned.  
Cool pie before serving.
Posted on FareShare 6-99 by Jennie <BarFav@aol.com>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Rhubarb Quick Bread
Recipe By     : Naurine Sloane
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Quick                   Rhubarb
                Nuts                             Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           brown sugar -- packed
     1/2  cup           white sugar, can use part -- Sugar-Twin
     2/3  cup           oil
   1                    egg
   1      cup           buttermilk
   1      teaspoon      salt
   1      teaspoon      baking soda
   1      teaspoon      cinnamon
   1      teaspoon      vanilla
   2 1/2  cups          flour
   1 1/2  cups          diced rhubarb
     1/2  cup           chopped nuts
     1/2  cup           brown sugar -- mixed with --
   1      tablespoon    margarine
Grease and flour 2 loaf pans. Mix together in this order: brown sugar,
white sugar, oil, egg, buttermilk, salt, soda, cinnamon, vanilla and flour.
Mix in 1 1/2 cups diced rhubarb and chopped nuts. Pour into prepared pans.
Top with brown sugar mixed with margarine. Bake at 375 f. for 1 hour. (less
for mini pans.)
MC formatting and posted on FareShare 6-99 
by bobbi744@acd.net  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : Makes 2 large loaves or 4 mini loaves. Freezes well. Delicious
served warm as top is very crunchy. I have many requests for this recipe
after taking it to pot lucks and work. 
                     *  Exported from  MasterCook  *
             Roasted Vegetable Salad with Garlic and Rosemary
Recipe By     : Moosewood Cooks at Home (adapted)
Serving Size  : 4    Preparation Time :0:20
Categories    : Mushrooms                        Peppers
                Potatoes                         Salads
                Vegetables                       Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          water
   6                    red potatoes (2-3" in diameter) -- cut into 1" cubes
   1                    red bell pepper (cut into bite-size pcs)
   1                    green bell pepper (cut into bite-size pcs)
   3      cups          mushrooms, cleaned & stemmed -- halved
  10      cloves        garlic -- minced
     1/4  cup           olive oil
   1      tablespoon    chopped fresh rosemary
                        salt & freshly ground pepper to taste
   2      tablespoons   wine vinegar or balsamic vinegar
ring the water to a rapid boil in a large saucepan.  Boil the potato cubes 
for 5 minutes.  Drain the potatoes thoroughly, and in a bowl, toss the
cooked potatoes with the bell peppers, mushrooms, garlic, olive oil, and
rosemary until the vegetables are well coated with the rosemary and oil.
Spread the vegetables on a broiler pan, sprinkle generously with salt and
pepper, and broil for 10 to 12 minutes until slightly crisped and browned at
the edges.  Stir once or twice to ensure even cooking.
Return the roasted vegetables to the bowl and toss with the vinegar.
Serve hot or at room temperature.
Posted on FareShare 6-99 by Lyn Hillman <lynhillman@mindspring.com>
                   - - - - - - - - - - - - - - - - - - 
NOTES : Per serving: 131 Calories (kcal); 14g Total Fat; (90% calories from 
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 9mg Sodium 
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
NOTES : If you line the broiler pan with aluminum foil, it will hold all 
the savory juices and speed up the cleanup process.

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!