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FareShare Gazette Recipes --January 2000 - S's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Strawberry Sorbet
Summer Garden Soup
Sun-Dried Tomato Vinaigrette
Sweet Potato Casserole
Sweet Potato Rolls or Bread

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                     *  Exported from  MasterCook  *
                            Strawberry Sorbet
Recipe By     : SOUTHERN LIVING 1993
Serving Size  : 8    Preparation Time :0:30
Categories    : Desserts                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  Cup           Boiling Water
     1/2  Cup           Sugar
   4      Cups          Strawberries -- Sliced
   2      Tablespoons   Orange Juice
   1      Teaspoon      Grated Lemon rind
   1      Tablespoon    Lemon Juice
                        Garnish:      Fresh Mint Leaves
Combine boiling water and sugar in a large bowl, stirring until sugar
dissolves; let cool. Stir in strawberries and next 3 ingredients. 
Press into a 13x9x2 inch pan; freeze until almost firm. Spoon into 
a large mixing bowl; beat at medium speed with an electric mixer 
until smooth.
Return to pan, and freeze until firm. To serve, let stand at room
temperature 10 to 15 minutes; garnish, if desired.
Posted on Fare Share 1-1-2000 by Alaska Michael 
<mmclaughlin@micronet.net>
                   - - - - - - - - - - - - - - - - - - 
NOTES : Yield: 4 cups
                     *  Exported from  MasterCook  *
                            Summer Garden Soup
Recipe By     : SOUTHERN LIVING ALL TIME FAVORITE SOUP & STEW RECIPES
Serving Size  : 4    Preparation Time :2:00
Categories    : Volume 3-1 Jan. 2000             Soups, Broths & Chowder
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Cups          Tomato Juice
   1      Medium        Carrot -- Scraped and Sliced
   1      Stalk         Celery -- Sliced
     1/2  Cup           Seeded Chopped Cucumber
   2                    Green Onions -- Chopped
   1      Slice         Lemon
     1/2  Teaspoon      Celery Salt
     1/2  Teaspoon      Worcestershire sauce
     1/8  Teaspoon      Hot Pepper Sauce
                        Green Onion Fans -- Garnish
Combine first 9 ingredients in container of a food processor or 
electric blender; process until smooth.
Cover and chill. Ladle soup into individual serving bowls, or store 
in refrigerator in a tightly covered container up to 3 days. Garnish, 
if desired.
Posted on Fare Share 1-1-2000 by Alaska Michael 
<mmclaughlin@micronet.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Sun-Dried Tomato Vinaigrette
Recipe By     : EMERIL'S NEW NEW ORLEANS COOKING
Serving Size  : 1    Preparation Time :0:30
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Balsamic Vinegar
     1/4  Cup           Sun-Dried Tomatoes -- Soaked in Lightly
                        -- salted water 2 min.
     1/4  Cup           Green Onion -- Chopped
   2      Teaspoons     Shallots -- Minced
   1      Teaspoon      Garlic -- Minced
     1/2  Teaspoon      Salt
   4                    Turns         Fresh Ground Black Pepper
     3/4  Cup           Olive Oil
Combine the vinegar, tomatoes, green onions, shallots, garlic, salt, 
and pepper in a bowl. Slowly whisk in the oil until the dressing 
is thoroughly emulsified. Serve immediately or store, refrigerated, 
in an airtight container for up to 3 days. Whisk before serving.
Posted on Fare Share 1-1-2000 by Alaska Michael 
<mmclaughlin@micronet.net>
                   - - - - - - - - - - - - - - - - - - 
NOTES : Makes about 1 1/3 cups.
                     *  Exported from  MasterCook  *
                          Sweet Potato Casserole
Recipe By     : SOUTHERN LIVING 1989
Serving Size  : 8    Preparation Time :1:30
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cups          Uncooked Sweet Potato
   1      Cup           Sugar
   1      Cup           Milk
     1/4  Cup           Butter
   4                    Eggs -- Slightly beaten
   3      Tablespoons   Flour
     1/4  Teaspoon      Allspice
     1/4  Teaspoon      Ground Cinnamon
     1/4  Teaspoon      Ground Nutmeg
     1/4  Teaspoon      Salt
Combine all ingredients; stir well. Spoon into a greased, shallow 2
quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes; 
stir and bake an additional 15 minutes or until a knife inserted 
in center comes out clean.
Posted on Fare Share 1-1-2000 by Alaska Michael 
<mmclaughlin@micronet.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Sweet Potato Rolls or Bread
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      active dry yeast
   4      Tablespoons   granulated sugar
     1/2  cup           warm water (100 - 115F -- approx)
   3      Tablespoons   melted butter
   1      Tablespoon    salt
   3                    eggs
   3      cups          all-purpose flour 
                         -- approximately (3 to 3 1/2)
     1/2  cup           mashed sweet potatoes or yams 
                         -- (if canned, drain all liquids first)
   2      tablespoons   cream
Combine the yeast with 1 tablespoon of the sugar and the warm water 
in a mixing bowl and let proof for 5 minutes.  Add the remaining 
sugar, the butter, salt, and 2 of the eggs to the yeast  mixture, 
and stir to blend well.  Stir in the flour, 1 cup at a time, then 
stir in the sweet potatoes.  Turn out on a lightly floured board 
and knead for 2 or 3 minutes, adding only enough flour to prevent 
the dough from sticking to the board.  (The dough will be soft, so 
do not knead too heavily.)  When the dough is smooth and springy to 
the touch, shape it into a ball.  Put in a buttered bowl and turn 
to coat the surface with butter.  Cover with plastic wrap and let 
sit in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch the dough down, then shape it into a ball and let rest for 2 
minutes.
Pull off equal pieces about the size of golf balls and shape into 
balls - about 2 dozen of them.  Place them on a buttered cookie sheet 
about 2 inches apart or, if you want the rolls joined, about 1/4 inch 
apart.  Cover and let rise until doubled in bulk.  Beat the remaining 
egg with the cream and brush this onto the rolls.  Bake in a 
preheated 375 degree F oven for about 20 minutes, or until the rolls 
sound hollow when tapped on the bottom and are a lovely brown color.
VARIATION:  After the dough has had its first rising, punch down, 
then let rest for 2 minutes, and then turn out onto a floured board.  
Divide in half, shape into loaves and place in two buttered 9x5x3 
inch loaf pans.  Let rise until almost doubled in bulk.  Bake at 375 
degrees F for 40 to 45 minutes.
Yields about 24 rolls or 2 loaves
I have only made these as rolls - but really enjoyed them as such.  
I  baked them in a 9x13 pan, and they worked great.  Don't expect a 
lot of flavor from the sweet potato, but you will get beautiful 
color and nice moisture.
I got them out of my favorite bread cookbook, "Beard on Bread" by 
the master, James Beard.
Posted on FareShare 1-2000 
by Patty <Patricia.Nabozny@yuma-exch1.army.mil>
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