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FareShare Gazette Recipes-- June 2000 - S's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Seven Layer Mexican Dip
Shrimp Tempura W/ Lemon & Olive Mayonnaise
Sour Cream Rhubarb Crumb Pie
Southern Ham and Peaches (Foil Bags)
Spanakopitta Spinach Pie
Spinach and Oyster Rissoles
Springtime Pudding
Steamed Brown Bread
Stilton Party Cheesecake

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FareShare Gazette Recipes.

* Exported from MasterCook *
                           Seven Layer Mexican Dip
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Appetizers                      Avocados
                Beans and Legumes               Cheese
                Dips And Spreads                Onions
                Tomatoes                        Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          Large Can  Refried Beans
  2               Cans  Jalapenos -- or chilies
  2                     Tomatoes -- or more
  1                     Onion -- (optional)
  16            Ounces  Sour Cream
  2                     Avocados -- (2 to 4)
  2           Packages  Taco Seasoning
                        Shredded Cheese -- (Mozzarella
                        and cheddar
  1               Cans  Olives -- (1 to 2)
1.  Mix the refried beans and taco seasoning together (I also mix the
chili's in with this, but some people put the chilies as a layer).
Mix this really well (I used a food processor, but today I am 
going to use my mixer). This is the first layer.
2.  Put a layer of sour cream on top of the refried beans, taco 
seasoning and chilies.
3.  Next put a layer of well mixed/mashed avocados (enough to cover 
the pan, I use a cake pan normally) on top of everything else.
4.  Next sprinkle cheeses on top. I think the more cheese the 
better myself *grin*!
5.  Next cut up tomatoes and add as many as you like; I like to 
use at least 2 cut up tomatoes.
6.  Last put chopped up olives on top.
Put in the oven until the cheese is melted. I use a low heat so 
that everything else warms up.
Last but not least pull out the chips and dip! Everyone really 
enjoys this dip. I hope you do too.
Contributed to FareShare 6-2000 by Sandy West<rwwest@execnet.net>
Source:  "Rachel Hosford Spence --ALASKA <JSRKH@ACAD1.ALASKA.EDU>"
                    - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
                Shrimp Tempura W/ Lemon & Olive Mayonnaise
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers                      Main Dishes
                Seafood                         Shrimp
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Corn oil (for deep-frying)
     3/4           cup  (or more) ice water
  1              large  egg
  1              Pinch  salt
     3/4           cup  unbleached all purpose flour
  24                    uncooked large shrimp (about 1 pound),
                        peeled, deveined, butterflied
                        Lemon and Olive Mayonnaise (see recipe)
Pour enough oil into heavy large pot to reach depth of 3 inches. 
Heat oil over medium-high heat to 380F. Whisk 3/4 cup ice water, 
egg and pinch of salt in medium bowl until frothy. Add flour and 
stir with whisk just until blended and small lumps remain.
Working in batches, immediately dip shrimp into tempura batter to 
coat; shake excess batter back into bowl. Add shrimp to hot oil 
and fry until shrimp curl and coating is crisp, about 3 minutes. 
Using tongs, transfer shrimp to paper towels; drain. Sprinkle with 
salt.  Transfer shrimp tempura to platter; serve shrimp immediately 
with Lemon and Olive Mayonnaise.
Lemon And Olive Mayonnaise:
3/4 cup mayonnaise
2 tablespoons chopped pimiento-stuffed green olives
2 tablespoons minced preserved lemon (peel only) * or
1 1/2 teaspoons grated lemon peel
1/2 teaspoon hot pepper sauce
Stir all ingredients in small bowel to blend. Season with black 
pepper. 
Can be made 1 day ahead.  Cover and refrigerate.
*Lemon preserved in a lemon juice and salt brine is used most 
often in Moroccan cuisine.
Makes about 1 cup.
Description:   "Japan meets Morocco in this inventive dish. For a 
light coating, don't over mix the tempura batter."
Cuisine:  "Bon Appetit"
Source:  "Bon Appetit March 2000"
                     - - - - - - - - - - - - - - - - - - -
NOTES : MC formatted by Art Guyer 
Japan meets Morocco in this inventive dish. For a light coating, 
don't overmix the tempura batter.  A few lumps of flour are O.K. 
Find preserved lemons at a specialty foods store, or use the 
grated peel of a regular lemon.
* Exported from MasterCook *
                       Sour Cream Rhubarb Crumb Pie
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Desserts                        Pies and Tarts
                Rhubarb                         Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  rhubarb
  1 1/2           cups  sugar,
     1/3           cup  flour, all-purpose
  1                cup  sour cream, light
     1/2           cup  flour
     1/2           cup  brown sugar
     1/2           cup  butter -- softened
  10              inch  pie shell -- unbaked
Cut rhubarb and mix with strawberries if desired. Place in a 10" 
unbaked pie shell.
Combine sugar, flour and sour cream, pour over the top of the 
rhubarb.
Mix together the flour, brown sugar and butter to make crumbs.
Sprinkle over the top of the pie. Bake at 450F for 15 minutes.
Reduce heat and bake at 350F for an additional 30 minutes, or 
until the pie is set.
Posted to FareShare 6-2000 by Jennie <BarFav@aol.com>
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* Exported from MasterCook *
                   Southern Ham and Peaches (Foil Bags)
Recipe By     :Reynolds(r)
Serving Size  : 4     Preparation Time :1:40
Categories    : Ham                             Main Dishes
                Peaches/Nectarines              Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Reynolds(r) Hot Bags(r) Foil Bag, large size
  1 1/2          pound  center-cut ham slice
     1/3           cup  maple-flavored syrup
  1         tablespoon  Dijon mustard
  1         tablespoon  margarine, melted
  1         tablespoon  flour
  4             medium  peaches, sliced
PREHEAT grill to medium-high or oven to 450F.
OPEN foil bag. Place ham in foil bag. Combine syrup, mustard, 
margarine and flour. Pour over ham in foil bag. Arrange peaches 
in an even layer over ham.
TO SEAL, double fold open end of foil bag. Place foil bag in a 
1-inch deep pan.
TO COOK, slide foil bag onto grill or leave foil bag in supporting 
pan and place in oven. GRILL 20 to 25 minutes in covered grill OR 
BAKE 25 to 30 minutes in supporting pan in oven.
USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully 
fold back top of foil bag, allowing steam to escape.
Nutrition Information:  (Per Serving)
calories                  489
grams fat                  25
milligrams cholesterol     92
milligrams sodium        2484
grams carbohydrates        30
grams protein              35
Posted on FareShae 6-2000 by Art;
               - - - - - - - - - - - - - - - - - - -
NOTES : MC formatted by Art Guyer
http://www2.rmc.com/reynoldskitchens/kitchenconnection/index.asp
* Exported from MasterCook *
                         Spanakopitta Spinach Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Vegetables                      Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                lb.  Fresh Spinach
  2               Tbs.  Olive Oil
  12                    Green Onions (Include Green Tops) -- Chopped
  1               pound Feta Cheese
  2               Tbs.  Fresh Flat-Leaf Parsley -- Chopped
  2               Tbs.  Fennel or Dill -- Chopped
                        Freshly Ground Pepper to Taste
  1              Pinch  Freshly Grated Nutmeg (Optional)
  12                    Filo Sheets -- (12 to 14)
Rinse and stem the spinach, chop into small pieces or tear into 
shreds.  Rinse again and drain well to thoroughly dry.
In a large saute pan over medium heat, warm the olive oil. Add the 
spinach and chopped green onions and saute until the spinach wilts 
and cooks down, approximately 5-minutes. Transfer to a sieve and 
drain well, chop coarsely again and set aside.
In a medium mixing bowl mash the Feta cheese with a fork. Add the 
parsley, dill or fennel and the spinach mixture to the Feta cheese 
and thoroughly combine all ingredients. Brush an ovenproof 9" x 13" 
baking pan with olive oil. Lay 6 Filo sheets in the pan, lightly 
brushing each with oil before adding the next layer. Spoon the 
spinach mixture over the top of the Filo and spread evenly. Lay 6 
to 8 more Filo sheets on top, brushing each one with oil before 
adding the next layer. Cover and chill for about 30 minutes to set.
Pre-heat oven to 350-F degrees. Bake until golden, about 30 
minutes. Let cool for 5 to10-minutes to set, then cut squares and 
serve at once.
Source :  "Happy Cooking from The Cook & Kitchen Staff at 
Recipe-a-Day!"
                  - - - - - - - - - - - - - - - - - - -
NOTES : Formatted and Posted on FareShare 6-2000
by Art Guyer.

 

* Exported from MasterCook *
                       Spinach and Oyster Rissoles
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Appetizers                      Oysters
                Seafood                         Spinach
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling:
  1         tablespoon  vegetable oil, plus 2 teaspoons
  1 1/4         pounds  fresh spinach -- stemmed, cleaned
                        and patted dry
                        Salt
                        Freshly ground pepper
  2        tablespoons  chopped shallots
  2          teaspoons  chopped garlic
     1/4         pound  goat cheese
  24             small  oysters -- freshly shucked
                        Dough:
  3               cups  flour
  1 1/2      teaspoons  salt
     3/4      teaspoon  baking powder
  6        tablespoons  solid vegetable shortening
  1                     egg
     3/4           cup  milk
                        Solid vegetable shortening for deep-frying
In a large saute pan, over medium heat, add 1 tablespoon of the 
oil. When the oil is hot, add the spinach. Season with salt and 
pepper. Saute until wilted. Add the shallots and the garlic. 
Continue to saute for 1 minute. Remove from the heat and cool 
completely. 
In a mixing bowl, combine the wilted spinach and the cheese. Mix 
well. Season the mixture with salt and pepper.
For the dough:
Sift the flour, salt and baking powder into a mixing bowl. Cut in 
the shortening until it resembles coarse meal. In a small bowl, 
beat the egg with the milk. Gradually add the egg mixture to the 
flour mixture, working it into a thick dough. Break the dough into 
24 equal pieces. On a lightly floured surface, roll the dough 
pieces into thin rounds, about 2 1/2 to 3 inches in diameter. 
Spoon a heaping tablespoon of the filling in the center of each 
round and place an oyster on top of the filling. Season the oyster
with salt and pepper. Fold over and crimp the edges with a fork. 
Heat the shortening in a deep pot or an electric fryer to 360 
degrees F. Fry the pies, a couple at a time, until golden brown. 
Drain on paper towels, season with salt and pepper and serve 
immediately.
Cuisine:  "Seafood Chat 6-17-2000"
Yield:  "24 Portions"
               - - - - - - - - - - - - - - - - - - -
NOTES : Recipe courtesy Emeril Lagasse, 1999
EMERIL LIVE SHOW #EM1C68
Formatted and posted on FareShare 6-2000
by Art Guyer 
Offered in a FareShare Recipe Chat in June 2000
* Exported from MasterCook *
                            Springtime Pudding
Recipe By     :Gloria Matoga in The Best of Social Services
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread Pudding                   Desserts
                Rhubarb                         Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  diced rhubarb
  3               cups  bread cubes -- rather large
  1              cubes  cut from white
                        bread 3 or 4 days old
  2                     eggs
  1                cup  sugar -- divided
     1/2           cup  milk
     1/4           cup  butter
  1           teaspoon  vanilla
Brush a shallow dish (approximately 6 in. x 10 in.) generously 
with soft butter.  Preheat oven to 350F.
Wash, trim and dice enough rhubarb to make about 3 cups. Mix with 
1/2 cup of the sugar and set aside. 
Sprinkle the bread cubes with the milk.
Cream the butter; gradually blend in the remaining 1/2 cup of 
sugar. Beat in the eggs, one at a time. Stir in the vanilla. Add 
the soaked bread cubes and the rhubarb; stir to mix. Transfer to 
the prepared baking dish and bake until set, approximately 40 to 
45 minutes.
Serve warm with hard sauce or cream.
From Gloria Matoga in The Best of Social Services;
a celebrity cookbook. (no date given)
Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>
                - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
                           Steamed Brown Bread
Recipe By     :Out of Old Nova Scotia Kitchens by Marie Nightingale
Serving Size  : 1     Preparation Time :0:00
Categories    : Breads - Quick                  Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all-purpose flour
     1/2           cup  cornmeal
     1/2           cup  whole-wheat flour
  1           teaspoon  baking soda
     1/2      teaspoon  salt
     1/2           cup  molasses
  1                cup  sour milk
Grease a 1 1/2-quart mould.
Sift the flour, cornmeal, whole-wheat flour, baking soda and 
salt into a bowl. Add the molasses and sour milk. Stir until well 
mixed.  Pour into the prepared mould and steam for 2 1/2 to 3 
hours.
From Out of Old Nova Scotia Kitchens by Marie Nightingale; 1970.
MC formatted and posted on Fareshare 6-2000 
by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                         Stilton Party Cheesecake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Cheese                          Cheesecakes
                Cream Cheese                    Desserts
                Volume 3-6, June 2000           Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  English Blue Stilton
  16            ounces  cream cheese
  3                     eggs
     1/2           cup  sugar
     1/4           cup  flour
  1                cup  sour cream
  2        tablespoons  dry vermouth or lemon juice
  1           teaspoon  vanilla
  2        tablespoons  butter or margarine -- melted
  1                cup  crushed crisp ginger cookies
Set oven at 325 degrees F
Crumble Stilton into a bowl. Cut in cream cheese and beat with an 
electric mixer until well blended. Beat in eggs, one at a time 
until smooth and creamy. Stir in flour, sour cream and dry 
vermouth or lemon juice until well blended. Combine melted butter 
and crushed cookies in a bowl until mixed and press into the 
bottom of a 9-inch spring-form pan. Pour cheese mixture over. Bake 
in slow oven (325 degrees) 1 hour, or until firm. Turn off heat 
and let cake cool in oven for 1 hour. Cool on wire rack 1 hour and
cover pan with plastic wrap and refrigerate. Loosen cake from 
spring-form side with a narrow knife and remove side when ready to 
serve.
Makes a 9 inch cake
Description:
  "A grand finale to any meal, the delicate aroma and taste that are
  uniquely Stilton come through beautifully."
Source:  "Recipe by Tuxford & Tebbutt"
Copyright:  "Copyright 1997, 1998, 1999, 2000 STILTON U.S."
                    - - - - - - - - - - - - - - - - - - -
NOTES : Formatted and Posted on FareShare 6-2000
 by Art Guyer 

 

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