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FareShare Gazette Recipes -- January 2000 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Raspberry Brownies
Rhubarb Crisp
Roast Pork With Spiced Cherry Sauce
Roasted Chicken with Lemon-Parsley Sauce
Roasted Garlic Potato Boats
Rosemary Carrots

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                     *  Exported from  MasterCook  *
                         Raspberry Brownies, REG
Recipe By     : Brownies, Bars, and Biscotti!
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
   3      Oz            Unsweetened Baking Chocolate
     1/3  C             Butter -- Or Margarine
   2                    Eggs
   1 1/4  C             Sugar
   1      Tsp           Vanilla
     3/4  C             All-Purpose Flour
     1/4  C             High-Quality Raspberry
                        Preserves
Preheat oven to 350 F. Grease an 8-inch square pan.
Melt chocolate and butter over low heat. Set aside.
Beat eggs and sugar together until frothy.  Add vanilla.  Slowly add 
the chocolate mixture, mixing well.  Add flour, beating until smooth.  
Spread batter in the prepared pan.
Drop spoonfuls of raspberry preserves onto batter. Zigzag a knife or 
spatula through the batter to marble in the preserves. Bake 25 
minutes. Place pan on a wire rack and allow to cool completely 
before cutting into squares.
Any high-quality fruit preserves may be substituted.
REG shared by Sherilyn Schamber 
and to FareShare, Jan, 2000
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                     *  Exported from  MasterCook  *
                              Rhubarb Crisp
Recipe By     : SOUTHERN LIVING 1992
Serving Size  : 8    Preparation Time :1:00
Categories    : Desserts                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Regular Oats -- Uncooked
     2/3  Cup           Sugar
     1/3  Cup           Flour
     1/3  Cup           Butter -- Melted
     1/2  Teaspoon      Ground Cinnamon
   6      Cups          Rhubarb -- Chopped
   1      Cup           Sugar
Combine uncooked oats, 2/3 cup sugar, flour, melted butter, and
cinnamon, and set aside. Combine chopped rhubarb and 1 cup sugar; 
toss mixture gently, and place in a greased 8 inch square baking 
dish. Top rhubarb mixture with oats mixture. Bake at 350 degrees 
for 45 minutes or until lightly brown.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                   Roast Pork With Spiced Cherry Sauce
Recipe By     : SOUTHERN LIVING, 1989
Serving Size  : 8    Preparation Time :3:00
Categories    : Pork                             Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Pounds        Rolled Boneless Pork Loin Roast
   1      Teaspoon      Salt
   1      Teaspoon      Pepper
   1      Teaspoon      Sage
   1      Can           Pitted Sour Cherries (16 oz)
  12                    Whole Cloves
   1      3 Inch Stick  Cinnamon
   1 1/2  Cups          Sugar
     1/4  Cup           White Vinegar
     1/4  Cup           Cornstarch
   1      Tablespoon    Lemon Juice
   1      Tablespoon    Butter -- Melted
   4      Drops         Red Food Coloring
                        Purple and Green Kale -- Optional
                        Lemon Wedges and Rind -- Optional
Sprinkle roast with seasonings. Place roast, fat side up, on rack in 
a shallow roasting pan. Insert meat thermometer into thickest part 
of meat. Bake at 325 degrees for 1 1/2 to 2 hours or until meat 
thermometer registers 160 degrees (30 to 35 minutes per pound).
Drain cherries; reserve liquid, and add water to make 3/4 cup, if
necessary. Tie cloves and cinnamon in a cheesecloth bag. Combine 1/2 
cup cherry liquid, sugar, vinegar and spice bag in a saucepan. Bring 
to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove 
spice bag.  Combine cornstarch and remaining 1/4 cup cherry liquid; 
stir into hot liquid. cook over medium heat, stirring constantly, 1 
minute or until thickened and bubbly. Stir in cherries, lemon juice, 
butter and red coloring.
Place roast on a platter; if desired, garnish with kale and lemon 
wedges and rind. Serve with sauce.
Posted on Fare Share 1-1-2000 by Alaska Michael 
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                     *  Exported from  MasterCook  *
                 Roasted Chicken with Lemon-Parsley Sauce
Recipe By     : Cook's Magazine May 1988
Serving Size  : 4    Preparation Time :0:45
Categories    : Chicken                          Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    lemon
   4      tablespoons   butter
   2      whole         chicken breasts -- split
                        Salt
                        fresh ground black pepper
     1/3  cup           chopped parsley
COOKING AND SERVING:
Heat oven to 450F. Squeeze 1/4 cup lemon juice. Melt the butter in 
a small saucepan or in the microwave. Sprinkle chicken with salt and 
pepper. Put chicken in a baking dish skin side up and drizzle with 
half of the butter. Bake until skin is crisp and golden brown and 
juices run clear, about 25 to 30 minutes. Put chicken on a serving 
platter and keep warm.
Stir the lemon juice and remaining butter into pan juices, scraping 
the pan with a wooden spoon to deglaze. Add the parsley and season 
to taste with salt and pepper. Pour sauce over chicken and serve 
immediately.
Posted on FareShare 1-2000 by Robin 
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NOTES : Parsley's sweet flavor balances the tang of lemon in this 
simple pan sauce.
PARSLEY: Used in ancient Greece and Rome, parsley's bright, green 
leaves, slender stringy stalks, and sweet flavor, contribute to a 
range of dishes and sauces, including those using fines herbes 
(parsley, tarragon, chervil, and chives) or a bouquet garni.
                     *  Exported from  MasterCook  *
                       Roasted Garlic Potato Boats
Recipe By     : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size  : 2    Preparation Time :0:00
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         baking potatoes -- scrubbed
   2      heads         garlic -- papery husks removed
   2      tablespoons   grated Parmesan cheese
   5      tablespoons   butter
     1/2  cup           plain yogurt
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      teaspoon      fines herbs
Preheat oven to 375F.  Wrap each potato in aluminum foil.  With 
tines of a fork, poke a few holes in potatoes.  Wrap heads of garlic 
in aluminum foil.  Bake until potatoes and garlic bulbs are soft, 
about 55 minutes to 1 hour.
When potatoes are cooked, slice off top fourth lengthwise.  Let cool 
5 minutes.  With a spoon, scoop out potatoes into a small bowl, 
leaving 1/2-inch of shell intact.  Sprinkle each shell with Parmesan 
cheese.
With a fork, mash potatoes.  Add 3 tablespoons of butter, yogurt, 
salt, pepper, and herbs.  Unwrap garlic and gently squeeze out each 
clove into mashed potato mixture.  Mix well.
Fill each shell with potato mixture.  Dot with remaining 2 
tablespoons butter.  Return stuffed potatoes to oven and bake until 
heated through, 10-15 minutes.
Posted to FareShare 1-2000 by Lyn Hillman 
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                     *  Exported from  MasterCook  *
                             Rosemary Carrots
Recipe By     : SOUTHERN LIVING 1991
Serving Size  : 4    Preparation Time :0:30
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  Cups          Carrots -- Thinly sliced
     1/2  Cup           Water
   1      Tablespoon    Brown Sugar
   1      Tablespoon    Chives -- Chopped
   1      Teaspoon      Chicken Bouillon Granules
     1/2  Teaspoon      Fresh Rosemary
     1/8  Teaspoon      Pepper
Combine carrots and water in a saucepan; bring to a boil. Cover, 
reduce heat, and simmer 7 to 8 minutes or until carrots are crisp-
tender.  Drain, reserving 2 Tablespoons liquid. Combine reserved 
liquid, brown sugar, and remaining ingredients in a saucepan. Bring 
mixture to a boil over medium heat, stirring constantly; pour over 
carrots, and toss.
Posted on Fare Share 1-1-2000 by Alaska Michael 
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