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

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Recipes Included On This Page

Parsnip Oven-Fries with Yogurt Curry Dipping Sauce
Passion fruit Custard Slice
Passiona Syrup (From Down Under)
Pasta Salad (Good For Picnics)
Peanut Slice

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* Exported from MasterCook *
            Parsnip Oven-Fries with Yogurt Curry Dipping Sauce
Recipe By     :Canadian Living Magazine; March 2000
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  parsnips -- (500 g)
  1         tablespoon  vegetable oil -- (15 ml)
  1           teaspoon  ground cumin -- (5 ml)
  1           teaspoon  ground coriander -- (5 ml)
     1/4      teaspoon  salt -- (1 ml)
     1/4      teaspoon  pepper -- (1 ml)
     1/2           cup  low-fat plain yogurt -- (125 ml)
     1/4      teaspoon  curry paste -- (1 ml)
  1              small  green onion -- minced
Preheat oven to 425F (220C). Grease a baking sheet.
Peel the parsnips and cut them into 2- x 1/2-inch (5 x 1cm) sticks.
Toss the parsnip sticks, oil, cumin, coriander, salt and pepper 
together in a bowl. Transfer to the greased baking sheet and bake, 
turning occasionally, for 30 to 40 minutes until browned and tender.
Stir the yogurt, curry paste and minced onion together in a small 
bowl. Serve with the parsnips as a dipping sauce.
Per serving: about 135 cal; 3g pro.; 4g total fat; 1g sat.fat; 22g 
carb.; 3g fibre; 2mg chol; 176mg sodium.
From Canadian Living magazine; March 2000.
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 109 Calories (kcal); 4g Total Fat; (31% calories from 
fat); 1g Protein; 18g Carbohydrate; trace Cholesterol; 154mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                       Passion fruit Custard Slice
Recipe By     :Leanne
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Base:
  1 1/2           cups  Self Raising Flour
     1/2           cup  sugar
  125                g  melted butter or margarine
  1                     beaten egg
                        First Layer:
  90                 g  melted copha
  1                tin  sweetened condensed milk
                        juice of 2 lemons
                        Second Layer:
  1                cup  water
     1/4           cup  sugar
                        pulp of 2-3 passion fruit
  1                     heaped tablespoon custard powder
Base:  Beat together and spread in a 7" x 11" slice tray. Bake in oven 
400 degrees for 200 degrees Celsius until lightly browned (approx. 15 
mins).  Pat down mixture with a wooden spoon during baking.  Allow to 
cool.
1st Layer:  Place in bowl and mix with wooden spoon until thick. 
Spread over cooled pastry base.
Second Layer: Place sugar and custard powder in small saucepan, add a 
little water and stir until smooth paste.  Add rest of water and 
passion fruit. Place on stove and cook, stirring until mixture becomes 
thick.  Spread over 1st layer.
Store in refrigerator.
Submitted to Fareshare by Leanne Wright
Leanne**Passion fruit Custard Slice**<lulu1964zulu@hotmail.com>
9 July, 2000
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 1562 Calories (kcal); 27g Total Fat; (14% calories from 
fat); 24g Protein; 316g Carbohydrate; 104mg Cholesterol; 397mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
5 1/2 Fat; 21 Other Carbohydrates
* Exported from MasterCook *
                     Passiona Syrup (From Down Under)
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     passion fruit
  2               teas  citric acid
  2               cups  sugar
  600               ml  water
Boil water, add sugar and acid when dissolved, add passion pulp. 
Bottle when  cold. If soda water is added to syrup in glass it 
improves the drink. Iced water may be used.
Contributed to FareShare by Leanne Wright
Leanne**Passiona Syrup**<lulu1964zulu@hotmail.com>
24 July, 2000  Monday
                           - - - - - - - - - - - - - - - - - - - 
Per serving: 1688 Calories (kcal); 1g Total Fat; (0% calories from 
fat); 3g Protein; 433g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 
0 Fat; 27 Other Carbohydrates
* Exported from MasterCook *
                      Pasta Salad (Good For Picnics)
Recipe By     :NORVELLE@uga.cc.uga.edu (Alisa Norvelle)
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Salad Makings-----
  1            package  cheese tortellini
  1                can  artichoke hearts
  1                     carrot - thinly sliced
                        Broccoli florets -- (or asparagus)
  1                     red pepper -- sliced into strips
  3                     green onions -- sliced thinly
                        Parmesan cheese
                        -----Dressing-----
  1              clove  garlic
                        Salt and pepper
  1           teaspoon  mustard
     1/3           cup  balsamic vinegar
     2/3           cup  olive oil
                        Basil
Cook the tortellini according to package directions. Drain and rinse 
the artichoke hearts and cut them into quarters. Add the remaining 
salad makings (except the parmesan) and toss with the dressing. Give 
it a generous sprinkling of parmesan and refrigerate.
You might want to be a little easy on the salt in the dressing because 
of the parmesan and the cheese in the tortellini.
Contributed to FareShare by Sandy.
Sandy**Bring-Along Italian Pasta Salad**<rwwest@execnet.net>
14 July, 2000
               - - - - - - - - - - - - - - - - - - - 
Per serving: 162 Calories (kcal); 15g Total Fat; (80% calories from 
fat); 2g Protein; 6g Carbohydrate; 6mg Cholesterol; 49mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
3 Fat; 0 Other Carbohydrates
NOTES : I often take this on picnics because it keeps fairly well 
since it has no mayonnaise.
* Exported from MasterCook *
                               Peanut Slice
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Self Raising Flour
     1/2           cup  coconut
     1/2           cup  brown sugar
  1                cup  salted peanuts
  125                g  margarine
                        (*no eggs required)
Melt margarine and add to the dry ingredients, press firmly into slab 
tin and cook for 15-20 minutes. Ice with lemon icing while still warm.
Contributed to FareShare by Leanne Wright
Leanne**Peanut Slice**<lulu1964zulu@hotmail.com>
24 July, 2000  Monday
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 1313 Calories (kcal); 114g Total Fat; (76% calories from 
fat); 2g Protein; 78g Carbohydrate; 0mg Cholesterol; 1216mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
22 1/2 Fat; 4 1/2 Other Carbohydrates

 

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