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FareShare Gazette Recipes -- November 1998 -- C's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cabbage Chicken Toss
Canned Pear Salad
Carolina Rice Bread
Casserole of Baked Bananas w/Prunes
Cheddar Cheese Muffins
Chocolate Chip Cranberry Cheese Bars
Clams Sauteed in Sake
Classic Bolognese
Coconut Cup Cookies

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                     *  Exported from  MasterCook  *
                           Cabbage Chicken Toss
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cabbage                          Chicken
                Volume 2, Nov. '98               Leftovers
                Salads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        chicken breast halves -- skinless boneless
                         cooked and shredded
   4      cups          shredded green cabbage
   4      cups          shredded red cabbage
   4      cups          shredded Napa cabbage
   1      tablespoon    finely shredded lemon peel
   1      teaspoon      salt
   3 3/8  teaspoons     pepper
   1      tablespoon    cooking oil
   1                    fresh squeeze lemon
Combine everything, gently toss to mix well.
A food processor makes short work of shredding the cabbages.
Posted on FareShare 11-98 by Iara <BNLIMPEX@aol.com>
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                     *  Exported from  MasterCook  *
                            Canned Pear Salad
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Cheese
                Pears                            Salads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        canned pear halves
                        homemade mayo
                        grated sharp cheese
                        romaine lettuce torn in small bits
Place the torn lettuce on a plate, put a pear half, hollow side up on
the lettuce, top with a dollop of mayo, sprinkle with the grated
cheese.  Guaranteed to bring back fond memories of the good ole days.
Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net>
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                     *  Exported from  MasterCook  *
                           Carolina Rice Bread
Recipe By     : The Ultimate Bread Machine Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Bread Machine
                Rice
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  teaspoons     yeast
   3      cups          bread flour
   1 1/2  teaspoons     salt
   1      tablespoon    sugar
   2      tablespoons   powdered milk
   1      tablespoon    butter or margarine
     3/4  cup           white rice -- well cooked
     3/4  cup           water
   1      large         egg
   1      teaspoon      lemon juice
Place all ingredients in machine and push start! Do not use timer.
From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita  Yield: 1 loaf
Posted on NVN #133987 by Laguda on 06/11/94, MM format
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                   Casserole of Baked Bananas w/Prunes*
Recipe By     : Everyday BANANA Recipes, Banana Distributing Co
Serving Size  : 8    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Bananas
                Desserts                         Fruit
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    BANANAS
   1 1/4  lb            prunes
                        juice of 2 lemons
   2      large         cups brown sugar
1.Soak prunes overnight in enough water to cover. 
2.In the morning add one cup of granulated sugar and cook until plump
and round. Cook. 
3.Remove Stones from prunes. Place layer of prunes in bottom of
casserole. Next cover with layer of bananas which have been halved 
lengthwise. 
4.Sprinkle lemon juice and brown sugar over bananas. Repeat until
casserole is filled, sprinkling well with brown sugar. 
5.Bake forty minutes in hot oven. 
Yield: Serves 8-10
See 104 Things To Do With A Banana
* From Everyday BANANA Recipes, Banana Distributing Co., New Orleans,
published by Bauerlein, Inc. New Orleans, 1927.
Recipe found at http://www.dmgi.com/caserolp.html
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                      Cheddar Cheese Muffins -E.A.T.
Recipe By     : Goodies to Go, Lexington, MA in Carry-Out Cuisine*
Serving Size  : 24   Preparation Time :0:45
Categories    : Breads - Quick                   Cheese
                Muffins                          Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          milk
   2      tablespoons   active dry yeast
  12      tablespoons   unsalted butter -- OR
   1 1/2  sticks        butter -- cut up
   6      ounces        crumbed cheddar cheese
   6      cups          all-purpose flour
Scald the milk and cool it to lukewarm. Dissolve the yeast in 1 cup of it.
Then add the second cup of milk. Set the milk-yeast mixture aside. Put the
cheese, butter, flour in the bowl of an electric mixer and mix on low
speed until crumbly and pea-sized. Add the milk-yeast mixture and mix for 
1 to 2 minutes until the batter is evenly moist. Pour the batter into
buttered muffin tins and let rise in a warm place until doubled in bulk.
Bake in a preheated 375F oven for 12 to 15 minutes, or until done. 
PER BISCUIT: 212 calories, 10g fat (40% cff). *mc
THESE tangy muffins created by Eli Zabar have an unusual texture. Don't be
alarmed if the dough seems soft; it will work out in the end.
* INFO * The recipe is from E.A.T., NEW YORK CITY (UPPER EAST SIDE).  It
appeared in CARRY-OUT CUISINE, Recipes from America's Finest Gourmet Food
Shops, by Phyllis Meras (1982: Houghton Mifflin 039532212). Transcribed 
for Master cook (*mc) by kitpath@earthlink.net for RecipeCafe 11/30/98. 
Posted on FareShare 11-98 by Pat Hanneman
Nutr. Assoc. : 0 0 0 0 2536 0
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                     *  Exported from  MasterCook  *
                   Chocolate Chip Cranberry Cheese Bars
Recipe By     : Nestle's/Carnation Recipe card
Serving Size  : 36   Preparation Time :0:00
Categories    : Bars                             Chocolate
                Cranberries                      Cream Cheese
                Desserts                         Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine -- softened
   1      cup           packed brown sugar
   2      cups          all-purpose flour
   1 1/2  cups          quick or old-fashioned oats
   2      teaspoons     grated orange peel
   2      cups          chocolate chips -- (12 oz. pkg.)
   1      cup           dried cranberries -- (4 oz. )
   8      ounces        cream cheese -- softened
   1      14 ounce can  sweetened condensed milk -- (1 1/4 cup)
Beat butter and brown sugar in a large mixer bowl until creamy. Gradually
beat in flour, oats and orange peel until crumbly. Stir in chocolate chips
and cranberries; reserve 2 cups of this mixture. Press remaining mixture
onto bottom of greased 13x9" baking pan.
Bake in preheated 350 F. oven for 15 minutes. Beat cream cheese in small
mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour
over hot crust; sprinkle with reserved flour mixture. Bake for an
additional 25-30 minutes or until center is set. Cool in pan on wire rack.
Yield: about 3 dozen bars.
MC formatting and posting on FareShare 11-98 by 
bobbi744@acd.net ICQ# 12099532
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                     *  Exported from  MasterCook  *
                          Clams Sauteed in Sake
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Clams
                Seafood                          Volume 2, Nov. '98
                Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *see below*
Just wanted to send a really easy recipe my friends here in Japan 
taught me.  
Saute fresh clams in good sake and add some soy sauce when the shells 
have all popped open.  It doesn't take very much sake.  Maybe a half 
cup for 1/2 pound.
I like the sake so I always use a little extra.  Hope everyone 
enjoys this.  This dish takes very little time and even my husband, 
who dislikes seafood, likes these clams.  Enjoy!!
Posted on FareShare 11-98 by KennyM100@aol.com
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                     *  Exported from  MasterCook  *
                            Classic Bolognese
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Bacon
                Ground Beef                      Italian
                Main Dishes                      Sauces
                Veal                             Vegetables
                Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           heavy cream
  10      ounces        pancetta -- diced
   1      cup           small diced carrots
     3/4  cup           small diced celery
   1      cup           small diced onions
     3/4  pound         ground chuck
     1/2  pound         ground veal
     1/2  cup           dry white wine
   1      tablespoon    minced garlic
   2      tablespoons   Italian tomato paste -- diluted in
  10      tablespoons   meat stock
   1      cup           whole milk
                        Salt and black pepper
In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. 
About 6 tablespoons of cream should be remaining. In a sauce pot, render the
pancetta over medium heat, about 8 minutes, or until almost all the fat is
rendered. Stir in the carrots, celery, and onions. Season with salt and
pepper. Sauté the vegetables for about 3 minutes or until the vegetables 
are translucent. In a mixing bowl, combine the meats. Season the meats with 
salt and pepper. Increase the heat and stir in the meat. Brown the meat for 
5 minutes, or until the meat is medium brown in color. Stir in the wine, 
garlic and diluted tomato paste, and reduce the heat to very low. Cook 
partially covered for 2 hours. From time to time stir in a tablespoon or 
so of the milk, by the end of the two hours the milk should be incorporated.
Stir in the reduced cream. Season with salt and black pepper. 
Yield: 4 servings 
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                     *  Exported from  MasterCook  *
                           Coconut Cup Cookies
Recipe By     : Bon Appetit, March '96
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Coconut
                Cookies                          Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick vegetable oil spray
   1      cup           sweetened shredded coconut (about 4 oz.)
     3/4  cup           sugar
   1                    egg
   1      teaspoon      vanilla extract
     1/4  cup           butter -- melted, cooled (1/2 stick)
   2                    refrigerated pie crusts (15 oz. package) 
                         -- room temp.
     1/4  cup           apricot jam or orange marmalade -- (about)
Preheat oven to 375°F. Spray 12-cup muffin pan with vegetable oil spray. 
Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter. 
Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12
rounds from crust, patching crust scraps as needed to form 12 rounds. 
Press rounds gently into prepared muffin cups; bake until light brown, 
about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon 
coconut filling into each warm pastry. 
Bake until filling is brown, about 15 minutes. Cut around cookies to
loosen. Using spatula, transfer cookies to rack and cool. Repeat cutting, 
forming and baking with remaining crust, jam and filling to makes 12 
more cookies. 
Makes 24 
Bon Appétit, March 1996 (Marjorie Thompson: West Sacramento, California)
Contributed to FareShare by Aleeda Crawley 11/10/98 

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