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FareShare Gazette Recipes-- July 2000 - S's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Savory Beef Casserole
Scallops in Pastry Cups
Seafood Cocktail Sauce (From Down Under)
Seafood Fantasy Cha Han
Snack Attack Chocolate Cake
Spicy Grilled Shrimp and Melon Salad
Spicy Thai Style Mussels
Steamed Clams by Robin
Sweetest Lemon Slice

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* Exported from MasterCook *
                          Savory Beef Casserole
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 lb  steak
  1      dessert spoon  brown sugar
  1                tsp  nutmeg
  2               cups  water
  1      dessert spoon  "Pick Me Up" (hot sauce)
  2               tbsp  plain flour
  1                tsp  salt
  1              pinch  cayenne pepper
  1      dessert spoon  vinegar
  1               tbsp  tomato sauce
Mix dry ingredients, roll pieces of steak in it and lay them in a 
casserole dish, mix liquids and pour over. Cook in moderate oven 
approx. 2 hours.
Contributed to FareShare by Leanne Wright
Leanne**Savory Beef Casserole**<lulu1964zulu@hotmail.com>
24 July, 2000  Monday
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* Exported from MasterCook *
                         Scallops in Pastry Cups
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bay scallops
  2          teaspoons  lemon zest
  3             cloves  garlic
  3        tablespoons  fresh dill
  2               cups  Swiss cheese, -- grated
  3        tablespoons  mayonnaise
  3        tablespoons  butter, -- melted
SautÚ scallops, add garlic and zest. Add dill, remove from heat. Stir, 
cool to room temp. Add grated Swiss cheese and mayonnaise. Spoon into 
phyllo cups, bake in 400║ oven until cheese melts, squeeze lemon juice 
on top.
Serve.
              - - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook *
                 Seafood Cocktail Sauce (From Down Under)
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  mayonnaise
     1/2           cup  tomato sauce
  2               tbsp  finely chopped celery
  2               tbsp  tomato pulp
  1      dessert spoon  horseradish
Mix altogether:  Chill well, then serve as desired.
Contributed to FareShare by Leanne Wright
Leanne**Seafood Cocktail Sauce**<lulu1964zulu@hotmail.com>
24 July, 2000  Monday
                       - - - - - - - - - - - - - - - - - - - 
 * Exported from MasterCook *
                         Seafood Fantasy Cha Han
Recipe By     :James Fukumoto
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  vegetable oil -- divided use
  3        tablespoons  butter or margarine -- divided use
     1/2           cup  chopped onion
  3                     lup cheong (Chinese sausage)
                        -- coarsely chopped
  1              pound  salmon fillet -- in 3/4-inch cubes
  1              pound  shrimp -- peeled, deveined
                         and coarsely chopped
     1/4           cup  black bean sauce with garlic
  3                     eggs
  5               cups  cooked rice -- frozen and defrosted
  2        tablespoons  oyster sauce
     1/2           cup  slivered almonds
     1/2           cup  frozen peas -- defrosted
  2          teaspoons  chopped cilantro
Heat 2 tablespoons oil and 2 tablespoons butter until butter foams. Add 
onion and saute until onions are translucent. Add lup cheong and 
saute 3-4 minutes. Add salmon and shrimp and toss together until 
shrimp is pink. Add black-bean sauce, coating all ingredients. Cook 1 
minute (do not overcook).
Remove to a colander and drain, reserving liquid; cover loosely with 
foil. Scramble eggs. Add remaining oil to the pan; pour in eggs and 
stir with a fork to break up pieces, soft-frying about 1 minute. Add 
rice and combine. Return drained seafood to the rice, tossing 
carefully. Add oyster sauce and reserved liquid to taste, without 
making the rice too soggy. Transfer to serving platter, top with peas 
and cover with foil.
Heat remaining tablespoon butter until foamy; sprinkle with almonds 
and toast over medium heat until lightly brown. Spoon over rice and 
garnish with cilantro.
Description:    "1st place winner in Taste of Honolulu Cooking Contest
                2000"
Source:    "(c) 2000 Honolulu Star-Bulletin"
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 463 Calories (kcal); 21g Total Fat; (40% calories from 
fat); 30g Protein; 37g Carbohydrate; 198mg Cholesterol; 228mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 
0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Taste of Honolulu drew a record 51,000 people to the grounds 
of Honolulu Hale this weekend and is expected to net a record $240,000 
for Easter Seals Hawaii. With this year's cash added, earnings from 
all nine years of Taste events will climb over the $1 million mark.
More than 20 restaurants sold signature dishes at this year's Taste, 
with a portion of their proceeds going to Easter Seals.
But amateur chefs also took the spotlight in two cooking competitions, 
a pork rib cook-off and a fried rice competition hosted by Glen Chu of 
Indigo Eurasian Cuisine.
Winner of that contest was James Fukumoto of Ewa Beach for a dish made 
special by a topping of toasted almonds. His prize: dinner for 10 at 
Indigo.
Submitted to FareShare by Art Guyer
Art **Seafood Fantasy Cha Han**;
17 July, 2000
* Exported from MasterCook *
                       Snack Attack Chocolate Cake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        INGREDIENTS FOR CAKE:
  2               cups  all-purpose flour
  2               cups  granulated sugar
  1                cup  butter (2 cubes)
  4        tablespoons  cocoa
  1                cup  water
     1/2           cup  buttermilk
  2                     eggs -- slightly beaten
  1           teaspoon  baking soda
  1           teaspoon  vanilla extract
                        INGREDIENTS FOR FROSTING:
    1/2           cup  butter (1 cube)
  4        tablespoons  cocoa
  5        tablespoons  buttermilk
  4               cups  powdered sugar -- (1 box) sifted
  1           teaspoon  vanilla extract
  1                cup  walnuts -- chopped
TO PREPARE THE CAKE:
Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.
Sift together flour and sugar. Set aside.
In a saucepan over high heat, bring butter, cocoa and water to boil, 
then pour over sugar and flour mixture. Mix well. Add buttermilk, 
eggs, baking soda and vanilla to flour mixture and mix well. Pour into 
prepared pan.
Bake 25 minutes at 400 degrees or until toothpick inserted in center 
of cake comes out clean.
TO PREPARE THE FROSTING:
In a saucepan over high heat, bring butter, cocoa and buttermilk to 
boil. Remove from heat. Add sugar, vanilla, and walnuts and beat with 
a wire whisk until well blended. While frosting is still warm, spread 
on cooled cake.
SERVES 16 TO 20
Copyright 1992 The Junior League of Portland, Oregon, Inc. All
rights reserved.
To purchase copies of  From Portland's Palate, call the Junior League 
of Portland, Oregon at (503) 297-6364.
Posted to fareshare by Sandy West
Sandy**Snack Attack Chocolate Cake**<rwwest@execnet.net>
24 July, 2000  Monday
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NOTES : From Portland's Palate... 
Collection of Recipes from the City of Roses
* Exported from MasterCook *
                   Spicy Grilled Shrimp and Melon Salad
Recipe By     :Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
Serving Size  : 3     Preparation Time :2:30
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15                    dried chiles de arbol
                        [or cayenne chiles]
  1 1/2           cups  olive oil -- for the marinade
  1           teaspoon  salt
  2             cloves  garlic -- sliced
  1              bunch  cilantro -- sliced
  2        tablespoons  fresh lime juice
  35            medium  unpeeled shrimp -- heads removed
  4               cups  watermelon -- cantaloupe
                        and honeydew mix -- diced in 
                        1/2" pieces  
  3        tablespoons  sugar
     1/2           cup  mint leaves -- finely chopped
  2        tablespoons  fresh lime juice
  1         tablespoon  rice wine vinegar
  3               cups  Romaine lettuce -- (rib removed)
                        cut in wide strips
Grind the chiles in a spice mill to form a powder (about 2 
tablespoons). In a bowl, mix chile powder with oil, salt, garlic, 
cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at 
room temperature, or overnight in a refrigerator. Combine melons, 
sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 
minutes.
Prepare a hot grill. Remove shrimp from marinade and reserve marinade. 
Grill shrimp for about 3 minutes, and set aside to cool. Toss the 
romaine with 4 tablespoons of the reserved marinade, and form a bed of 
greens on each plate. Drain the melons slightly. Peel the shrimp, toss 
lightly in some of the reserved marinade. Place melons and shrimp on 
romaine.
Mark Miller writes of this recipe:
"This is one of my favorite brunch dishes. It combines the searing 
heat of shrimp marinated with chiles de arbol and the refreshing taste 
of ripe melons. Mint provides the perfect accent in this dish as it 
combines well with the fruit flavors and contrasts with the heat of 
the chiles. The secret to making this salad is to cool the grilled 
shrimp in their shells at room temperature rather than refrigerating 
them, which can toughen and dry them out, and to peel them at the last 
minute. Feel free to use any combination of melons: only the 
watermelon is a must!"
Contributed to FareShare by Robin.
Robin**Grill Recipes**GrassRats@aol.com
3 July, 2000  Monday
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Serving Ideas : Excellent brunch dish.
* Exported from MasterCook *
                         Spicy Thai Style Mussels
Recipe By     :www.surfcaster.com
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 lb  mussels
  5              tbsps  dry white wine or fish stock
  1                 oz  creamed coconut diluted in
  2              tbsps  boiling water
                        shredded basil leaves
  4                     spring onions -- sliced finely
  1                tsp  Thai curry paste
                        Juice of 1 lemon
Clean mussels then pile into a wok or large frying pan with the spring 
onions and liquid. Cover tightly and cook over a high heat for 2 
minutes. Meanwhile mix the curry paste and creamed coconut. Remove 
lid. All the mussels should have opened. Discard any that remain 
firmly shut. Mix the coconut paste into the juices, adding lemon juice 
to taste.
Divide between 2 hot soup plates. Scatter with basil leaves and serve.
Source:  "www.surfcaster.com"
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 205 Calories (kcal); 5g Total Fat; (22% calories from 
fat); 27g Protein; 11g Carbohydrate; 64mg Cholesterol; 654mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
NOTES : Formatted in MasterCook by Art
Submitted to the Fareshare Gazette on July 19, 2000 by Art Guyer
Art **Spicy Thai Style Mussels** ;

19 July, 2000 Wednesday

* Exported from MasterCook *
                          Steamed Clams by Robin
Recipe By     :Robin Jepson
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2        bottle  white wine
  6             cloves  garlic -- chopped
  2              large  lemons
  2              dozen  clams*
  1                     loaf          Italian bread
  3        tablespoons  fresh parsley -- Chopped
All these amounts are estimates.  It depends on the mood.
Prep the clams by putting them into a large bowl.  Add ice cold water 
to 1 inch over the clams.  Sprinkle about 1/2 - 3/4 cup cornmeal 
(makes the clam spit out the sand).  Discard any dead (open) clams.
Cut into chunks one lemon.  Cut the other lemon into 1/2 inch slices, 
then quarter.
Pour the wine into a wok or saute pan.  Add the chunked lemon and 
garlic. Turn stove onto med. high heat.  When the wine mixture comes 
to a rapid boil, add the clams.  Cover and let steam until all the 
clams open.  I usually take out the clams as the open or they will 
get too tough.  If you have clams that will not open 5 minutes after 
the last clam, throw it out as it is probably dead.
Put the steamed clams into 2 bowls.  Add about 1/2 cup of the liquid 
from the pot (try not to get anything too close to the bottom as it 
might be sandy).
Serve with bread and sliced lemons.  Also great with melted butter.
Contributed to the FareShare Gazette by Robin.
Robin**Steamed Clams by Robin**<GrassRats@aol.com>
10 July, 2000
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 32 Calories (kcal); trace Total Fat; (4% calories from 
fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 
1/2 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : *  I usually use Littleneck Clams though when unavailable, I 
will use almost anything. I sometimes will also add some shrimp to 
the simmering pot.
* Exported from MasterCook *
                           Sweetest Lemon Slice
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
     1/4            Lb  Or 125g Butter Or Margarine Melted
     1/2           Cup  Sugar
  1 1/2           Cups  Self Raising Flour
  1                     Beaten Egg
                        Lemon Filling:
  1                Tin  Condensed Milk (400gm)
  1                Tin  Reduced Fat Cream (225g)
                        Juice Of Three (3) Lemons
                        Topping:
  1                Cup  Water
  1                Cup  Sugar
  2        Tablespoons  Custard Powder
Crust:  Fold together and place in lined lamington size tin, cook in 
moderate over about 20 mins.
Lemon Filling:  Beat until stiff and pour over cooled base.
Topping:  Boil all together, make sure base and filling are set and 
cold before you spread topping on.  You may like to set the filling 
in fridge to make it set quicker.
Contributed to FareShare by L. Wright
Leanne**Sweetest Lemon Slice**<lulu1964zulu@hotmail.com>
1 July, 2000  Saturday
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