Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes-- July 2000 - F's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Family Pasta Salad
Fish Pie
Flour Information
Foolproof Chocolate Cake!
Frosted Lime Walnut Salad
Frozen Margarita Slush

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
* Exported from MasterCook *
                            Family Pasta Salad
Recipe By     :Art Guyer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  pasta shells
                        water to cook shells
  1         tablespoon  olive oil
  8             ounces  Zesty Italian Dressing
     1/2           cup  black olives -- sliced thin
     1/2           cup  spring onions -- sliced thin
     1/3           cup  carrots -- grated
     1/4      teaspoon  garlic pepper (with salt)
     1/4      teaspoon  dried basil
     1/4      teaspoon  dried oregano
     1/8      teaspoon  Cajun seasoning
  4             ounces  Feta cheese -- crumbled
  4             ounces  cheddar cheese (or less) -- shredded
Bring about 2 quarts water to boil; when boiling add olive oil, stir 
and add pasta.  Cook until the shells are done al dente, or to your 
likening.  When done, dump into a large colander and drain shells 
well under running cold water.  After thoroughly rinsed and cooled, 
drain shells of all excess water.  Stir shells around to make certain 
water is well drained.  Note the emphasis: WELL DRAINED!
Add the dressing and stir in.  Fold in olives, onions, and carrots (a 
little thinly sliced red bell pepper would be good here too). Add 
seasonings and stir gently.  You don't want to break up the cooked 
pasta shells.  Add cheeses and fold into mixture.
Cover and refrigerate for at least two hours, up to overnight.  Stir 
before serving.  If necessary, adjust the seasoning or dressing at 
that time.
Description:
   "This pasta salad recipe bounces between the Guyer family members,
   each adding their own touches at the time it is made."
Source:    "The Guyer Family"
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 229 Calories (kcal); 8g Total Fat; (31% calories from 
fat); 8g Protein; 31g Carbohydrate; 17mg Cholesterol; 320mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Formatted in MasterCook by Art
Submitted to the FareShare Gazette on July 20, 2000
Art **Family Pasta Salad** 
20 July, 2000   Thursday
* Exported from MasterCook *
                                 Fish Pie
Recipe By     :Going Wild; recipes from the great Canadian outdoors
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter or margarine -- (15 ml)
     1/4           cup  fine dry breadcrumbs -- (50 ml)
  2               cups  cooked flaked whitefish -- (500 ml)
     3/4           cup  mashed potatoes -- (175 ml)
  5             slices  bacon -- chopped
  2                     eggs -- slightly beaten
                        Salt and pepper -- to taste
  1         tablespoon  butter or margarine -- (15 ml)
Preheat oven to 350F (180C).
Butter a 2-quart (2 L) pie plate or baking dish. Sprinkle half of the 
bread crumbs over the butter.
Combine the fish, potatoes, bacon, eggs, salt, pepper and remaining 
bread crumbs. Blend well. Place in the prepared baking dish. Smooth 
the top and dot with butter.
Bake for 45 minutes.
Makes 4 to 6 servings.
From : Going Wild; recipes from the great Canadian outdoors by Linda 
Braun and Barbara Cox-Lloyd; 1987; ISBN 0-88833-197-5.
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 187 Calories (kcal); 13g Total Fat; (63% calories from 
fat); 7g Protein; 10g Carbohydrate; 117mg Cholesterol; 363mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 
0 Fruit; 2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                            Flour Information
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **See Below For Information**
In North America all-purpose flour is generally considered to be 
"plain" flour as opposed to self raising. Which opens up another area 
for discussion. Plain or all-purpose flour can be used in recipes 
calling for self-raising or self-rising flour with the addition of a 
leavening agent like baking powder. The proportions are as follows:
      1 8-ounce measuring cup all-purpose flour
      plus 2 level teaspoons (5-mL-capacity) baking powder
Hope this helps everyone.
If any of you cake bakers out there have other formulae you use for 
this sort of conversion we would love to hear from you. Possibly at 
different altitudes other proportions and combinations would work 
better?
Also, please remember, there is a cooking measurement conversion 
section on the FareShare website. It doesn't have ingredient 
substitutions or equivalents yet but we may get around to that in the 
future.
Submitted to FareShare by Hallie.
Hallie**Flour information**
25 July, 2000  Tuesday
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                        Foolproof Chocolate Cake!
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  cocoa
  2        tablespoons  melted butter
  2                     eggs
  1                cup  sugar
  1                cup  self raising flour
  1              pinch  salt
  1           teaspoon  vanilla
     1/2           cup  milk
Beat together cocoa and melted butter, then add eggs one at a time 
and beat till thick. Add sugar gradually, then sifted flour, and salt 
alternately with milk. Bake in tin in a moderate oven for 45 mins, 
according to depth of tin.
Contributed to FareShare by L. Wright
Leanne**Foolproof Chocolate Cake!**<lulu1964zulu@hotmail.com>
2 July, 2000  Saturday
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 1220 Calories (kcal); 37g Total Fat; (26% calories from 
fat); 17g Protein; 214g Carbohydrate; 453mg Cholesterol; 542mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 
0 Fruit; 6 1/2 Fat; 13 1/2 Other Carbohydrates
* Exported from MasterCook *
                        Frosted Lime Walnut Salad
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  lime Jell-O
  1                cup  boiling water
  1                cup  small curd cottage cheese
     1/2           cup  finely chopped celery
     1/4           cup  shredded carrot
  1         tablespoon  chopped pimiento
     1/2           cup  chopped walnuts -- (or pecans)
                        **Frosting**
  3             ounces  cream cheese
  1         tablespoon  mayonnaise
  1           teaspoon  lemon juice
Dissolve gelatin in boiling water, cool till syrupy. Stir in 
remaining ingredients. Chill until firm in flat Pyrex.
Frosting - Blend and beat frosting ingredients until smooth. Sprinkle 
chopped nuts on top.
Contributed to FareShare by Genevieve.
Genevieve**Take along recipes**<gjbakayo@webtv.net>
1 July, 2000  Saturday
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 799 Calories (kcal); 77g Total Fat; (81% calories from 
fat); 23g Protein; 16g Carbohydrate; 98mg Cholesterol; 400mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 
12 1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                          Frozen Margarita Slush
Recipe By     :Blue Flame Kitchen Christmas Cook Book; 1997
Serving Size  : 14    Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
 355      milliliters  frozen limeade concentrate -- thawed
                        [one can approx. 1 1/3 cups]
  750      milliliters  water -- (3 cups)
  175      milliliters  tequila -- (3/4 cup)
  175      milliliters  Triple Sec -- (3/4 cup)
  2             liters  7-Up(r) -- (8 2/3 cups)
                        chilled
Combine the limeade concentrate, water, tequila and Triple Sec 
liqueur. Cover and freeze for at least 8 hours. Stir twice during the 
freezing process.
To serve, stir the slush and spoon into goblets or cocktail glasses. 
Top with 7-Up.
Makes 14 to 16 servings.
From the Blue Flame Kitchen 1997 Christmas Cook Book; Northwestern 
Utilities; 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 72 Calories (kcal); 0g Total Fat; (0% calories from 
fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!