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FareShare Gazette Recipes --February 2000 - B's

 

 

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Recipes Included On This Page

Baked Ziti Goes Southwest
Barbeque Sauce, ala Art
Black Bean Cakes
Blueberry (or Cherry) Torte
Braised Chicken with Tomatoes and Tarragon

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                     *  Exported from  MasterCook  *
                        Baked Ziti Goes Southwest
Recipe By     : The Meatless Gourmet Easy Lowfat Favorites
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Pasta
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        ziti pasta -- uncooked
   1      8 oz can      tomato sauce -- (salt-free or
                        regular)
   1      8 oz jar      salsa -- (hot or mild)
     3/4  cup           reduced-fat ricotta cheese
   1      cup           shredded reduced-fat mozzarella cheese 
                          -- (4 ounces)
   1      11 oz can     corn -- drained
   1      4 oz can      chopped green chiles -- drained
   1      teaspoon      dried oregano
     1/8  teaspoon      pepper
   1      tablespoon    grated Parmesan cheese
Cook pasta according to package directions, using the shorter amount 
of cooking time given.  Drain.
Preheat oven to 375F.
Lightly oil an 8-inch square baking pan or spray with nonstick cooking 
spray.
Combine tomato sauce and salsa in a small bowl.
In a large bowl, combine the ricotta cheese with half of the mozzarella
cheese.  Stir in half the sauce, along with the corn, chiles, oregano,
and pepper.  Add the cooked ziti and mix well.  Spoon into prepared
casserole.  Spread remaining sauce over top of casserole, then sprinkle
with remaining mozzarella cheese and then Parmesan cheese.
Cover and bake 20 minutes.  Uncover and continue to bake 15 more
minutes.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Quick Tip:  This entire casserole can be prepared a day ahead
and baked when needed.  You will need to remove it from the refrigerator
about an hour before baking and add about 20 minutes to the covered
baking time.
Lyn Hillman**Baked Ziti Goes Southwest**lhillman@na.ko.com
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 
                     *  Exported from  MasterCook  *
                         Barbeque Sauce, ala Art
Recipe By     : Art Guyer
Serving Size  : 1    Preparation Time :1:20
Categories    : Sauces                           Volume 3-2 Feb. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      cup           onion -- finely chopped
   1      tablespoon    garlic -- finely chopped
     1/2  cup           catsup
     1/2  cup           red wine vinegar
   2      tablespoons   soy sauce
   3      tablespoons   Worcestershire sauce
   6      tablespoons   liquid smoke flavoring -- hickory
   6      ounces        tomato paste
   8      ounces        tomato sauce
   2      tablespoons   Dijon mustard
   2      cups          brown sugar
     1/2  cup           red wine
     1/2  cup           raspberry - chipotle cooking sauce -- see note 1
     1/2  teaspoon      Cajun seasoning -- see note 2
   1      teaspoon      garlic pepper
     1/2  teaspoon      black pepper
     1/2  teaspoon      celery seed
Heat a 2 or 3 quart saucepan on top of stove.  Add oil.
When oil is hot, add onions followed shortly by garlic and saute until 
onions begin to turn translucent.  Reduce heat to low as you add the 
remainder of the ingredients.
Bring the heat on the sauce back up until it begins to boil, cover 
loosely and reduce heat to simmer.  Simmer for one hour, stirring
frequently.
                   - - - - - - - - - - - - - - - - - - 
NOTES : 1.  If you can't find this wonderful sweet-hot sauce, substitute 
1/2 cup raspberry preserves and a teaspoon of pureed chipotle in adobo 
sauce.
2.  You can substitute a mixture of cayenne pepper, garlic salt, and 
onion powder, equaling 1/2 teaspoon.
Tightly cover unused portions of sauce and refrigerate for up to 6 weeks.
Created, Tested, and Submitted by Art Guyer 
Art Guyer**Barbeque Sauce and Ribs**
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 
                     *  Exported from  MasterCook  *
                             Black Bean Cakes
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked or 19 ounce can
                        black beans -- drained
     1/4  cup           cilantro leaves (packed)
   2      teaspoons     ground cumin
   2      teaspoons     chili powder
     1/2  teaspoon      dried oregano
     1/2  teaspoon      salt
   2      tablespoons   sour cream
   4                    scallions
                        [green and white parts] -- thinly sliced
     1/2                red bell pepper -- seeded and finely
                        chopped
     1/4  cup           dry bread crumbs or
                        dehydrated mashed potato flakes 
                         -- (or more if needed)
   2      tablespoons   yellow cornmeal
   2      tablespoons   vegetable oil
                        Garnish: sour cream -- chopped fresh
                        cilantro,
                        diced fresh red bell pepper
In a food processor, puree the black beans with the cilantro
leaves, cumin, chili powder, oregano, salt and sour cream.
Transfer the mixture to a mixing bowl and add the scallions,
red bell pepper and enough bread crumbs to bind the mixture tightly.
Form the mixture into twelve 2-inch disks and dredge them in the 
cornmeal.
In a large non-stick skillet, heat the vegetable oil. Saute the cakes 
for 2 to 3 minutes on each side or until the cornmeal is browned.
Serve immediately garnished with sour cream, cilantro and diced red 
bell pepper.
Art Guyer**Black Bean Cakes** 
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Blueberry (or Cherry) Torte
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  c.            sugar
   1      pkg.          cream cheese -- (3 oz)
     3/4  oz            1 container cool whip
                        graham cracker crust
   1      can           blueberry (or cherry) pie filling
Cream sugar and cream cheese together. Add cool whip. Spread cream 
cheese mixture over graham cracker crust. Let set in refrigerator 1/2 
hour before adding pie filling over top. Refrigerate until ready to 
serve.
Nyalae**Blueberry (or Cherry) Torte**Nyalae@aol.com|
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
dited and/or Formatted by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                Braised Chicken with Tomatoes and Tarragon
Recipe By     : Cook's Magazine April 1990
Serving Size  : 4    Preparation Time :0:30
Categories    : Volume 3-2 Feb. 2000             Poultry
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        chicken -- cut into 8 pieces
                        Salt
                        Ground black pepper
   3      tablespoons   olive oil
   4      medium        shallots -- minced
     1/2  cup           dry white wine
     1/4  cup           tarragon vinegar or white wine vinegar
   2      medium        tomatoes, peeled, seeded -- chopped coarse
   1      tablespoon    dried tarragon
Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. 
Heat oil in a large skillet. Add chicken and cook over medium-high heat, 
turning occasionally until seared on all sides, about 12 minutes. Remove 
chicken; cover and keep it warm.
Remove and discard all but 2 tablespoons of the pan drippings. Add 
shallots; saute until softened, about 1 minute. Add wine, bring to boil, 
and simmer until wine reduces to 1/4 cup, about 1 minute.
Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover 
and simmer until chicken is cooked through, about 8 minutes. Serve 
immediately.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Quick, aromatic chicken saute.
Robin**Braised Chicken with Tomatoes and Tarragon**GrassRats@aol.com
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer

 

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