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FareShare Gazette Recipes-- August 2000 - B's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Stuffed Soft Shell Crabs
Bierbrot (Beerbread)
Buckwheat Noodle Salad
Budin de Zanahorias (Carrot Pudding)

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* Exported from MasterCook *
                      Baked Stuffed Soft Shell Crabs
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  soft shell crabs
  1                     egg -- beaten
                        salt and pepper, to taste
     1/2           cup  bread crumbs
  12            wedges  cheese
  1       8 ounces can  tomato sauce
Clean and dry crabs. Season salt and pepper. Lift up back on each end 
of crab and place 2 wedges of cheese inside. Dip into beaten egg, then 
into bread crumbs. Place crabs in a greased baking dish, pour tomato 
sauce over them and bake in 350F oven for 40 minutes.
Serve with tartar sauce.
Submitted to FareShare by Art
FareShare Gazette; 17 August, 2000
                         - - - - - - - - - - - - - - - - - - - 
Per serving: 392 Calories (kcal); 19g Total Fat; (44% calories from 
fat); 14g Protein; 41g Carbohydrate; 76mg Cholesterol; 1433mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 
0 Fruit; 3 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                           Bierbrot (Beerbread)
Recipe By     :Monika Eckert
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/8         pounds  flour, white
  1 1/8         pounds  flour, rye
  2          teaspoons  salt
  2 1/8           cups  beer
  1 1/16          cups  water
  2           packages  yeast
  1           teaspoon  sugar
Knead all ingredients to a dough. Store at a warm place and let it 
rise.  Adding some more flour knead again and form into a loaf. 
Notch the surface deep and coat with beer until good wet. Let the loaf 
rise again and then bake at 356-392 F for 60-70 minutes.
Contributed to FareShare by Sandy West on 8-31-2000.
FareShare Gazette; 31 August, 2000.
                    - - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook *
                          Buckwheat Noodle Salad
Recipe By     :Katharine Fletcher in Edmonton Journal; 8 July 1998
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Salad**
  6                     dried shiitake mushrooms
  1         tablespoon  tamari soy sauce -- (15 ml)
     1/2         pound  buckwheat noodles -- (225 g)
                        or whole-wheat spaghetti
  1         tablespoon  sesame oil -- (15 ml)
  1                     unpeeled seedless cucumber -- diced
     1/2           cup  chopped walnuts -- (125mL)
  3        tablespoons  chopped fresh parsley -- (50 ml)
                        or coriander leaves
  1               head  lettuce
     1/2           cup  sliced radishes -- (125mL)
                        **Dressing**
  2        tablespoons  tahini -- (30 ml)
                        or crunchy peanut butter
  2        tablespoons  tamari soy sauce -- (25 mL)
     1/4           cup  cider vinegar -- (50 ml)
  2        tablespoons  sesame oil -- (25 mL)
  1         tablespoon  minced ginger -- (15 ml)
     1/2      teaspoon  hot pepper flakes -- (2 ml)
     1/4      teaspoon  ground black pepper -- (1 ml)
  1                     garlic clove -- minced
To make the dressing:  In a small bowl, whish together tahini and 
tamari until smooth. Whisk in vinegar, oil, ginger, hot pepper flakes, 
pepper and garlic. Set aside.
To make the salad: In a small bowl, cover mushrooms with boiling water; 
stir in tamari. Let stand for 15 minutes.
Meanwhile, in a large pot of boiling water, cook noodles according to 
package directions or until tender but firm (al dente). Drain and rinse 
under cold water, drain again in bowl; toss noodles with oil. Drain 
mushrooms and rinse well; discard stems. Slice caps into slivers. Add 
to noodles along with cucumber, walnuts, parsley and dressing; toss 
well.
Line bowl or platter with lettuce; top with noodle mixture. Garnish 
with radishes.
From Katharine Fletcher in the Edmonton Journal; 8 July 1998.
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 4 August, 2000
               - - - - - - - - - - - - - - - - - - - 
Per serving: 177 Calories (kcal); 16g Total Fat; (74% calories from 
fat); 5g Protein; 7g Carbohydrate; 0mg Cholesterol; 514mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
0 Fruit; 3 Fat; 0 Other Carbohydrates
 Exported from MasterCook *
                   Budin de Zanahorias (Carrot Pudding)
Recipe By     :Mexican Cookery; Barbara Hansen
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter
  14            ounces  sweetened condensed milk -- (1 can)
  4                     eggs
  1                cup  finely shredded raw carrots
  5        tablespoons  fine dry bread crumbs
     1/4      teaspoon  vanilla extract
     2/3           cup  sugar
     1/4           cup  water
     1/4           cup  brandy
Preheat oven to 350 F. Butter and flour an 8-inch round glass cake 
pan; set aside.
Cream butter until fluffy. Beat in condensed milk. Beat in eggs one at 
a time. Stir in carrots, bread crumbs, and vanilla. Mix well. Turn 
into prepared cake pan.
Bake 30 to 35 minutes, until a knife inserted in center comes out 
clean. Cool completely in pan on a rack.
Bring sugar and water to a boil in a small saucepan. Boil 2 minutes. 
Remove from heat; stir in brandy.  Cool slightly. Spoon evenly over 
cooled carrot pudding.
Refrigerate 1 hour. Cut into wedges.
Makes 8 to 10 servings.
Source :  Hansen, Barbara. Mexican Cookery.  New York: HP Books, 
Berkeley Publishing, 1988.  ISBN: 0-89586-589-0
Contributed to FareShare by Mtmolle329.
FareShare Gazette; 27 August, 2000
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 426 Calories (kcal); 24g Total Fat; (51% calories from 
fat); 7g Protein; 44g Carbohydrate; 157mg Cholesterol; 267mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
4 1/2 Fat; 3 Other Carbohydrates

 

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