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 - R's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Red, White and Blue Cookies
Roast Chicken with Herbs
Rock Lobster Tails with Caper Mayonnaise
Rustic Blueberry and Peach Cobbler With Oatmeal Crust
Rutabaga Potato Rosti

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 *
                       Red, White and Blue Cookies
Recipe By     :Adapted by Hallie du Preez
Serving Size  : 118   Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  softened butter or margarine
  1                cup  sugar
  2                     eggs
     1/2      teaspoon  lemon flavouring
  1           teaspoon  lemon juice
  3               cups  all-purpose flour
     1/2      teaspoon  baking powder
     1/4      teaspoon  salt
                        red, and blue food colouring
These are a spritz cookie and really require a cookie press.
Preheat the oven to 400F. Have three small bowls set out and a tray 
lined with waxed paper handy. Select an appropriate "flower" disc for 
your cookie press.
In a medium bowl cream the butter or margarine and beat in the sugar 
until light and fluffy. Beat in the eggs one at a time and then the 
flavouring.
Set a sieve over the bowl and put the flour, baking powder and salt 
into the sieve. Stir to mix and at the same time sift it through the 
sieve into the creamed mixture. Mix well.
Once the dough is well-mixed, divide it into three portions and put 
each one into one of the small bowls. Add a few drops of the red food 
colouring to the dough in one of the bowls and mix well. You want to 
end up with a red dough so you will need to add a little and mix and 
add some more until you get the colour you want. Repeat this with the 
blue colour. You will have a red, a blue and a plain (or white) when 
you have finished.
Take a lump of dough in your hands and roll it until it is about 3/4 
inch in diameter. Length doesn't really matter at this point but if 
you can make it a little shorter than the length of the cylinder of 
your cookie press it will be best. Do this with all the dough of each 
colour in turn and lay the rolls out on the tray.
Take one roll of each colour and lightly push them together then slide 
them into the cylinder of the cookie press. Assemble the press and 
squeeze the cookies out onto an ungreased cookie sheet. Each time you 
use up all you can remove the little bit of dough that is left in the 
press and set it aside. Try to keep the order of the colours the same
each time you refill the press.
When you have used up all the rolls you made, carefully stack the 
leftover bits and push them into the press. Squeeze out as many 
cookies as you can with this dough. The last bit you can roll into 
little balls, flatten and place them on the cookie sheet too.
Bake for about 10 to 12 minutes - just until the edges start to brown 
a bit. Don't overbake. Cool on racks.
These make a nice crisp, very lemony cookie.
When I make them I generally seem to get about 118 cookies. I also 
find that 11 minutes is just right for my oven.
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from 
fat); trace Protein; 4g Carbohydrate; 3mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                         Roast Chicken with Herbs
Recipe By     :Sunset Convection Oven Cook Book
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  broiler-fryer chicken -- (3 to 3 1/2 lbs)
  3                     garlic cloves
  1                     bay leaf -- California bay
                        leaf if possible as they
                        are more flavourful
  3        tablespoons  butter or margarine -- melted
     3/4      teaspoon  salt
     1/2      teaspoon  pepper
     1/4      teaspoon  dried thyme
     1/4      teaspoon  dried sage
     1/4      teaspoon  dried oregano
     1/4      teaspoon  dried marjoram
  1                     rosemary sprig
Remove the giblets and reserve for other uses - such as gravy. Rinse 
and pat the chicken dry. Split one of the garlic cloves and rub the 
skin of the chicken with the cut sides.
Place the garlic cloves (including the cut one), bay leaf and rosemary 
sprig into the cavity of the chicken.
Combine the butter, salt, pepper and spices. Put about 1 tablespoon of 
this mixture into the cavity of the chicken. Brush the outside of the 
chicken with the rest of the mixture.
Place the chicken, breast up, on a rack over a roasting pan. Tuck the 
wings under the chicken. Roast, uncovered, at 350F. for about 1 hour 
(16 to 20 minutes per pound) or until the chicken is golden brown and 
the meat near the thigh bone is no longer pink when slashed.
Serve hot or cold.
Makes 4 to 5 servings.
From Sunset Convection Oven Cook Book; 1980; ISBN 0-376-02311-2.
Hallie's comments: I find it necessary to turn the chicken around 
about halfway through the cooking time to keep the side near the 
element from being overdone.
I also like to make a glaze for the chicken which I brush on several 
times during the roasting. It is pretty simple and seldom made exactly 
the same way twice. Basically I use a little melted butter, some 
minced garlic, a bit of honey, some tangy mustard or even dry mustard, 
some Worcestershire or soy sauce and some lemon zest. Sometimes I add 
a little orange juice. I like to heat the whole thing up and cook it 
just a little.
Hallie's Note:  I think a convection oven is great for roasts and for 
baking. The circulating air does wonderful things for these types of 
cooking. I found that temperatures could be lowered a little - for 
instance where you might bake a cake at 350F in a regular oven you 
could probably use 325F in a convection oven; a roast normally done at 
325F could be done at 300F. Cooking times may be a little shorter too. 
My convection oven is a small countertop model, however and I suppose 
things may be different with other types of ovens. Roast chicken is 
great in a convection oven. The heating element is at the back in mine 
and I have to turn the pan so that area doesn't get overdone. Here are 
a couple of recipes.
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 84 Calories (kcal); 9g Total Fat; (90% calories from 
fat); trace Protein; 2g Carbohydrate; 23mg Cholesterol; 489mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                 Rock Lobster Tails with Caper Mayonnaise
Recipe By     :Adapted from recipe pamphlet
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             small  rock lobster tails -- (2-oz size)
                        Boiling salted water
     1/2           cup  mayonnaise
     2/3           cup  sour cream
  3        tablespoons  capers -- drained
  1         tablespoon  Dijon mustard
  1                     garlic clove -- minced
Drop the lobster tails into the boiling salted water; return to the 
boil and cook for 2 minutes only. Remove and immediately plunge into 
cold water to stop the cooking.
With kitchen shears cut away the underside membrane and remove the 
meat in one piece; reserve the shells. Cut the meat crosswise into 
slices and arrange the slices neatly in the shells.
In a small bowl mix the mayonnaise, sour cream, capers, mustard and 
minced garlic. Transfer to a serving dish.
Arrange the lobster tails on an attractive serving platter and serve 
with the mayonnaise mixture.
Adapted from a recipe found in a pamphlet of recipes for rock lobster 
tails; 1967.
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 95 Calories (kcal); 11g Total Fat; (94% calories from 
fat); 1g Protein; 1g Carbohydrate; 9mg Cholesterol; 94mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
          Rustic Blueberry and Peach Cobbler With Oatmeal Crust
Recipe By     :Emeril Lagasse
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FILLING***
  1 1/2           cups  water
  1 1/4           cups  packed light brown sugar
  2        tablespoons  cornstarch
     1/2      teaspoon  salt
  1 1/4      teaspoons  cinnamon
     3/4      teaspoon  nutmeg
  1              pinch  black pepper
  2               cups  fresh blueberries -- washed and stemmed
  2             pounds  peaches -- peeled pitted and
                        -- cut into wedges
                        -- (about 3 cups)
     1/2           cup  flour
  1                cup  oatmeal
     1/2         stick  butter -- cut into small
                        -- pieces
                        ***FINISH***
  1                     unbaked 9-inch pie crust
  2               cups  sweetened whipped cream
  8             sprigs  fresh mint
                        shaker powdered sugar
1.  Preheat oven to 350 degrees F.  In a sauce pan, combine 1 1/2 cups 
of water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of 
cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until 
smooth.
2.  Place the pan over high heat and bring to a boil.  Reduce the heat 
to medium and simmer for 2 minutes.  Remove from heat.
3.  Place blueberries and peaches in a mixing bowl and pour the syrup 
over the fruit.  Toss well and cool for 10 minutes.
4.  In a mixing bowl, combine the remaining 1/2 cup brown sugar, 
remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 
cup of flour, 1 cup of oatmeal, and butter.  Using your fingers, work 
the mixture together until it resembles a coarse crumb-like mixture.
5.  Pour the fruit mixture into the prepared pie shell.  Sprinkle the 
topping over the top of the fruit filling.  Bake for 1 hour, or until 
the crust is golden.  Remove the pie from the oven and cool for 15 
minutes before slicing.
6.  Slice and serve warm.  Garnish with sweetened whipped cream, fresh 
mint, and powdered sugar.
To order GMA recipes or to subscribe yearly 
please call: 1-800-543-4GMA
Blueberry and Peach Cobbler With Oatmeal Crust:   Food Correspondent 
Emeril Lagasse takes us back home for a blueberry and peach cobbler 
that is rustic and hard to resist.  Airdate: 7/24/98
MC formatted by Barb at Possum Kingdom 
using MC Buster 2.0f & SNT on 7/27/98
Source :   "Good Morning America - Emeril Lagasse"
S(MC formatting by):   "Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/27/98"
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 317 Calories (kcal); 7g Total Fat; (18% calories from 
fat); 4g Protein; 64g Carbohydrate; 16mg Cholesterol; 211mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 
1 1/2 Fat; 2 Other Carbohydrates
* Exported from MasterCook *
                          Rutabaga Potato Rosti
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
--------  ------------  --------------------------------
  2              large  baking potatoes -- peeled
                        [1 1/2 pounds/750 grams]
     1/2         small  rutabaga -- peeled
                        [12 ounces/375 grams]
  2        tablespoons  chopped fresh parsley -- (25 mL)
     1/2      teaspoon  salt -- (2 ml)
     1/4      teaspoon  pepper -- (1 ml)
  4          teaspoons  vegetable oil -- (20 mL)
  1                cup  shredded light old Cheddar-style 
                         cheese -- (250 ml)
  4             ounces  low-sodium smoked turkey -- (125 g)
                        or chicken or ham -- coarsely chopped
Place the potatoes and rutabaga into a pot of boiling salted water; 
cover and cook for 10 minutes. Drain and set aside to cool. When cool 
coarsely grate into a bowl. Add the parsley, salt and pepper. Toss 
gently to combine.
Heat half of the oil in a 9-inch (23cm) nonstick frying pan over 
medium heat; make sure the oil coats the bottom of the pan. Spread 
half of the potato mixture over the bottom of the pan, patting it 
down. Top with half of the cheese, the smoked turkey, then the 
remaining cheese. Spread the remaining potato mixture over the top and 
pat down.
Cook for about 10 minutes or until the bottom is golden and crispy.
Gently loosen the rosti with a wooden spatula and gently shaking the 
pan. Invert a flat plate onto the pan; turn plate and pan over (wear 
hand protection) to turn the rosti out onto the plate so that the 
crispy side will be up.
Place the now empty pan back on the heat; add the rest of the oil, 
coating the bottom of the pan. Slide the rosti back into the pan so 
that the previously browned side is up. Cook for about 10 minutes 
until the bottom is golden and crusty.
Cut into wedges to serve.
From Canadian Living Magazine; March 2000 edition.
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 120 Calories (kcal); 5g Total Fat; (34% calories from 
fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 277mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 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!