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FareShare Gazette Recipes-- July 2000 - B's (Page 1)

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Recipes Included On This Page

Bacon Wrapped Barbeque Shrimp
Baked Papayas
Banana Cake With Caramel Icing
Banana Caramel Spice Pie
Barbecued Lamb with Garlic-Mint Sauce
Bay Scallops and Shells

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* Exported from MasterCook *
                      Bacon Wrapped Barbeque Shrimp
Recipe By     :Jan  at Seafoodrecipe.com
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16             large  shrimp -- peeled and deveined
  8             slices  bacon, halved
                        barbecue seasoning -- to taste
1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be 
sure and use the large shrimp--the cooking time for the shrimp and the 
bacon is similar. If you use medium-sized shrimp, you might want to 
precook the bacon a little--over cooked shrimp are tough and rubbery-
-and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking 
rack in pan. Place the shrimp on the rack, and sprinkle heavily with 
the barbecue seasoning, turn and sprinkle second side. Let the shrimp 
sit for 15 minutes. The bacon will turn from creamy white to a little 
opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from 
sitting in the draining bacon fat. With a little luck, you won't tear 
the foil -- you can throw that away and only have to scrub the rack.
Makes 2 to 4 servings
Source:  "Submitted by:   Jan  at Seafoodrecipe.com"
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 25 Calories (kcal); trace Total Fat; (15% calories from
fat); 5g Protein; trace Carbohydrate; 36mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
NOTES : Formatted in MasterCook by Art
Submitted to the FareShare Gazette by Art Guyer
Art **Bacon Wrapped Barbeque Shrimp**;
18 July, 2000  Tuesday
* Exported from MasterCook *
                              Baked Papayas
Recipe By     :Cooking with Fruit
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cottage cheese, creamed -- small curd
  3        tablespoons  hot chutney
  1         tablespoon  curry powder -- medium
                        such as Madras
     1/2           cup  diced tart apple
  2        tablespoons  golden raisins
  4             medium  papayas -- fully ripe
                        halved and seeds removed -- each
                        about 12 to 16 ounces
     1/4           cup  lightly salted butter -- melted
Preheat the oven to 450F.
Beat the cottage cheese, chutney and curry powder together; stir in the 
apple and raisins. Spoon the mixture into the seed hollows in the papaya 
halves distributing it evenly. Place the filled papayas into a baking 
dish and pour 1 tablespoon of the melted butter over each.
Bake on the middle rack of the oven for about 15 minutes.
If you want to serve smaller portions you can cut the halves in half 
AFTER baking.
From Cooking with Fruit by Rolce Redard Payne and Dorrit Speyer Senior, 
Wings Books, 1992; ISBN 0-517-12353-3.
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 151 Calories (kcal); 4g Total Fat; (22% calories from fat); 
11g Protein; 20g Carbohydrate; 12mg Cholesterol; 324mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 
0 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                      Banana Cake With Caramel Icing
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  250                g  butter, softened
  1                cup  castor sugar
  3                     eggs
  1                cup  mashed bananas [3 or 4 over-ripe bananas]
  2               cups  self raising flour
                        CARAMEL ICING THAT NEVER GOES SUGARY
  1 1/2           Cups  Brown Sugar
     1/3           Cup  Milk
  2 1/4    Tablespoons  Butter
  1              Pinch  Salt
     3/4          Cups  Icing Sugar
CAKE:  Grease a 20cm round cake pan, cover and grease. Cream butter and 
sugar in a small bowl with mixer until light and fluffy, beat in eggs 
one at a time, beating well after every addition. Transfer mixture to a 
large bowl, stir in bananas then sifted flour, mix well. Pour mix into 
prepared pan, bake in moderate oven for 45 mins, or until cooked when 
tested.  Let stand in tin for 5 mins, turn onto wire rack to cool.
Spread icing over cake when cool.
ICING: Place all the ingredients except icing sugar in saucepan over 
steady heat stirring constantly until mixture begins to boil.  Boil 
steadily without stirring 4-5 minutes.  Allow to cool until warm, beat 
in sifted icing sugar, adding more if necessary to give a spreading 
consistency.
Leanne's Note:  You can add a cup of walnuts to the cake mixture for an 
extra nice touch!!!!
Contributed to FareShare by L. Wright
Leanne**Banana Cake With Caramel Icing**<lulu1964zulu@hotmail.com>
1 July, 2000  Saturday
                         - - - - - - - - - - - - - - - - - - - 
Per serving: 1643 Calories (kcal); 42g Total Fat; (22% calories from 
fat); 19g Protein; 307g Carbohydrate; 642mg Cholesterol; 689mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
7 Fat; 20 Other Carbohydrates
* Exported from MasterCook *
                         Banana Caramel Spice Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:10
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  ripe banana -- sliced
  1                     Keebler Ready Crust shortbread pie crust 
                         -- (6 ounce)
  2               cups  cold milk
  2       (4 serving) pkgs.  Jell-O white chocolate or vanilla instant
     1/2      teaspoon  ground cinnamon
  1        8 ounce tub  Cool Whip(r) -- thawed
                        caramel dessert topping
Place banana slices in bottom of crust.
Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with 
wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust.
Refrigerate 4 hours or until set. Serve with caramel topping.
Source :   "Kraft  and Ready Crust Magazine Insert Booklet"
S(MC formatting by):   "bobbi744@acd.net"
Copyright :   "(c) 1999 Kraft Foods, Inc       
               (c)1999 Ready Crust-Keebler"
Start to Finish Time:   "4:10"
T(Refrigeration Time):   "4:00"
                    - - - - - - - - - - - - - - - - - - - 
Per serving: trace Calories (kcal); trace Total Fat; (7% calories from 
fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
NOTES : This was delicious. It set up in only about 3 hours. By far the 
BEST banana cream pie I have tasted. I used one package of each of the 
puddings (the White chocolate was sugar-free).
Contributed to FareShare by Bobbie Banghart
Bobbie**The BEST Banana Cream Pie!**<bobbi744@acd.net>
29 July, 2000  Saturday
* Exported from MasterCook *
                  Barbecued Lamb with Garlic-Mint Sauce
Recipe By     :Cook's Magazine September 1984
Serving Size  : 6     Preparation Time :0:30
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  olive oil
     1/4           cup  minced fresh parsley
     1/4           cup  minced fresh mint
  1              clove  garlic -- minced
  3 1/2         pounds  leg of lamb -- (3 1/2 to 4 pounds)
                        boned & butterflied
1. Combine oil, parsley, mint, garlic, and salt and pepper to taste. 
Coat lamb with some of this sauce and set aside.
2. Heat grill.
3. Grill lamb over medium coals 8 to 10 minutes per side for medium 
rare. Brush lamb frequently with remaining sauce while grilling. Brush 
again as soon as it is removed from grill. Serve immediately.
Contributed to FareShare by Robin.
Robin**Grill Recipes**GrassRats@aol.com
3 July, 2000  Monday
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 801 Calories (kcal); 72g Total Fat; (81% calories from 
fat); 38g Protein; trace Carbohydrate; 144mg Cholesterol; 119mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
11 Fat; 0 Other Carbohydrates
NOTES : Leg of lamb coated in olive oil, mint, parsley and garlic, and 
grilled.
Nutr. Assoc. : 0 0 0 3383 0 3895
* Exported from MasterCook *
                         Bay Scallops and Shells
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  scallops, steamed
  1                cup  celery. finely chopped
     1/4           cup  green onion, chopped
     1/4           cup  low-fat cottage cheese
  1         tablespoon  lemon juice
  1         tablespoon  fresh dill, chopped
  1         tablespoon  Italian dressing
  6             ounces  large pasta shells, cooked
In a blender, combine cottage cheese with lemon juice and dill until 
smooth. Pour cheese mixture into a bowl; add scallops, celery and onion 
and mix. In a separate bowl, mix drained pasta with Italian dressing. 
Spoon salad mixture into shells.
                          Bay Scallop Information
Bay Scallops:  What has 50 eyes (all blue) and swims by snapping its 
shell together? Why, the scallop, of course! There are over 400 species 
of scallops, but only a few that are harvested in the U.S. Scallop 
aficionados consider the small, less plentiful bay scallop the very 
best. The only part of the scallop eaten by American consumers is the 
adductor muscle, which controls the swimming motion.
Selection: In this country, scallops are almost always sold as shucked 
meat. The bay scallop meat is about 1/2 inch in diameter and averages 70 
to 90 meats to the pound. Plan to purchase 1/4 to 1/3 pound of scallops 
per serving. Look for scallops with an ivory or pinkish color and firm 
meat.
Preparation: Bay scallops are very firm with a delicate, sweet flavor. 
They may be baked, broiled, sautéed or stir-fried.
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 11 Calories (kcal); trace Total Fat; (24% calories from 
fat); 2g Protein; trace Carbohydrate; 3mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates

 

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