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FareShare Gazette Recipes --August 1999 - T's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Thai Noodle Salad
Tomatillo-Apple Salsa
Tomato Basil Platter
Tomato Salad

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                   *  Exported from  MasterCook  *
                            Thai Noodle Salad
Recipe By     : The McDougall Quick & Easy Cookbook
Serving Size  : 8    Preparation Time :0:10
Categories    : Volume 2-8 August '99            Carrots
                Pasta/Noodles                    Thai
                Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      10 oz pkg     Chinese noodles
     1/3  cup           rice vinegar
   3      tablespoons   soy sauce
   3      tablespoons   lime juice
   3      tablespoons   sugar
   1      teaspoon      minced fresh garlic
   1      teaspoon      ground fresh chile paste
   1      dash          sesame oil -- (optional)
     3/4  cup           shredded carrot
     3/4  cup           chopped fresh cilantro
Bring 6 quarts of water to a boil.  Drop in the noodles.  Cook until tender,
about 3 minutes, stirring constantly to separate the noodles.  Pour into a
colander and rinse with cold water.
Combine the remaining ingredients, except the carrot and cilantro, in a large
bowl.  Stir to mix and dissolve the sugar.  Add the noodles, carrot, and
cilantro.  Toss to mix.  Serve immediately or chill up to 4 hours.
Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com>
                   - - - - - - - - - - - - - - - - - - 
                      *  Exported from  MasterCook  *
                          Tomatillo-Apple Salsa
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Apples                           Mexican
                Sauces                           Volume 2-8 August '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Fresh tomatillos -- hulled
                        and chopped (4 2/3 c)
                        OR
   4      cn            Tomatillos (18oz cans)
                        drained and chopped
   3      md            Tart apples -- peeled, cored
                        and finely chopped (2c)
     1/2  c             Sweet red pepper -- chopped
     1/2  c             Cider vinegar
   5                    Fresh/can jalapeno peppers
                        Seeded and finely chopped
                        (1/4 to 1/3 c)
     1/4  c             Snipped fresh cilantro
     1/4  c             Sugar
  Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers,
  cilantro, sugar, and 1 ts salt in a 4 to 6-qt kettle. Bring to boil.
  Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot,
  sterilized half-pint jars, leaving 1/2-inch headspace. Adjust lids.
  Process in boiling-water canner for 10 minutes. Makes 5 half-pints.
  Posted on FareShare 8-99 by Zootsuit <jolee@pensys.com>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Tomato Basil Platter
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Tomatoes
                Volume 2-8 August '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    ripe red tomatoes -- chopped in
                        bite-size pieces
   1      handful       fresh basil leaves -- chopped
                        Fresh snipped chives if you have them
                        Aged provolone cheese (can substitute
                        parmesan but not as good)
     1/2                red onion (or sweet onion) very thinly
                        sliced
                        Good balsamic vinegar
                        Olive oil
                        Fresh ground black pepper
                        Dense bread (French or Italian)
Spread the tomatoes and onion on a platter. Sprinkle basil and any other
fresh herbs over tomatoes. Shave small pieces of the aged provolone on
top, using a vegetable peeler or very sharp knife. (The cheese is almost
as hard as parmesan) Pour enough balsamic vinegar over the tomatoes to
"swim", grind some black pepper to taste and sprinkle some olive oil
over all. (Maybe a tablespoon or so) Stir up all with a spoon and let
sit for half an hour or more at room temperature. Serve like a salad and
use the bread to dip in the sauce.
I got this recipe from my good friend Laura and have been making it
every summer for years. My husband will eat a whole platter by himself!
Hope this posting finds you all well and happy.
Posted on FareShare 8-99 by Cheryl <cookin@shoreham.net>
NOTE FROM CHERYL:  Hey everyone, I'm sure this posting will be a surprise 
because you must all think I fell off the proverbial cliff! Still here, still 
reading FareShare (thanks Bright!) and wanted to say hi to everyone. I see 
Judy Mae has been posting and Bobbi... I do miss you guys, and all is well in
Vermont. Here is my favorite easy summertime tomato recipe, a great way
to use them up. It's one of those "informal" recipes that you can adjust
according to how many people you have.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                               Tomato Salad
Recipe By     : JTS13
Serving Size  : 8    Preparation Time :0:00
Categories    : Cheese                           Salads
                Tex-Mex                          Tomatoes
                Volume 2-8 August '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Balsamic vinegar
     1/2  tsp           crushed black peppercorns
   3      pounds        yellow and red tomatoes
     1/2  cup           extra-virgin olive oil
   1      tsp           Marjoram
     1/4  tsp           salt
   2      oz.           chunck parmasean cheese
In a dry skillet, roast the peppercorns over med. heat, shaking the pan for
about 3 min. until fragrant.  Transfer to a mortar and crush.
Cut tomatoes in slices. Mix all other ing. except cheese over the salad and
toss.  Shave the cheese over the salad.  Chill or serve.
Posted on FareShare 8-99 by bobbi744@acd.net
                   - - - - - - - - - - - - - - - - - - 
NOTES : Bobbie's Notes: I made a simplified version of this to go with a
Greek meal. 
My changes: I just used fresh ground black pepper, I combined all the
dressing ingredients, substituting oregano for the marjoram and marinated
the tomatoes. Then added Feta cheese to continue the Greek theme. 

 

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