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FareShare Gazette Recipes-- August 2000 - M's

 

 

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Recipes Included On This Page

Mama's Carrot and Cabbage Salad
Mary's Ono Lasagna
Mom's Carrot Pineapple Raisin Salad
My NeverFail Pie Crust

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* Exported from MasterCook *
                     Mama's Carrot and Cabbage Salad
Recipe By     :Mary Spero
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         large  cabbage head -- shredded
  1              large  carrots -- shredded [1 to 2]
     1/2           box  raisins -- (8 ounces)
     1/2      teaspoon  salt
  1         tablespoon  sugar
     1/2           cup  mayonnaise -- homemade
                        OR Best
Shred cabbage and carrots and place in a large bowl. Add raisins and 
toss gently. Add the salt, sugar and mayonnaise and mix just until 
combined. Place in fridge for several hours - overnight is best.
Me ke aloha,  Mary
Contributed to FareShare by Mary Spero.
FareShare Gazette; 25 August, 2000
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* Exported from MasterCook *
                            Mary's Ono Lasagna
Recipe By     :Mary Spero
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  lasagna noodles
  1             recipe  Grandma's Spaghetti Sauce -- (see recipe)
  1             recipe  Ricotta Cheese Filling for Ravioli -- (see
                        recipe)
     1/2         pound  mozzarella cheese -- (or more)
                        Romano cheese -- (or Parmesan)
                        parmesan cheese
Assembly :  Use a 9x13 pan.  Put some sauce in the bottom of the pan. 
Add a layer of half-cooked lasagna noodles. Top with a generous layer 
of ricotta filling. Sprinkle with grated mozzarella cheese. Cover with 
sauce. Sprinkle with Romano cheese.
Make another layer (or two) ending with mozzarella cheese, spaghetti 
sauce and Romano cheese.
Bake until bubbly and until cheese is lightly browned. Remove from 
oven and let sit for at least 15-20 minutes. Cut into squares and 
serve with lots of garlic bread and a big green salad.
NOTES :
You probably will not use the whole recipe of spaghetti sauce.
     Me ke aloha,  MerryMary
     E hele mai oukou e ai!  (Come and eat!)
All the recipes are from Joe's grandmother, who was born in Como, 
Italy.   These are all very authentic. I watched her make the spaghetti 
sauce, ricotta filling and sausage many times! Enjoy!
Contributed to FareShare by Mary.
FareShare Gazette; 21 August, 2000
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* Exported from MasterCook *
                   Mom's Carrot Pineapple Raisin Salad
Recipe By     :Mary Spero
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5              large  carrots -- (5 to 6)
  1             medium  pineapple -- peeled and
                        cored -- see note*
                        and cut in bite-size pieces
  1            package  golden raisins
                        mayonnaise -- **
  1         tablespoon  sugar
Note* OR two small cans of chunk pineapple with juice. 
** only enough mayonnaise to hold it all together.
Mom used to grate several large carrots, that had been peeled. To this 
she added a medium sized pineapple, cut up in small pieces OR a can or 
two of chunk pineapple with the syrup and a whole box of raisins. Mom 
used the golden raisins; however, I think either the dark or golden 
would be fine. She tossed all this together with only enough mayonnaise 
to hold it all together. Finally, she sprinkled about 1 tablespoon of 
sugar over all, placed in the refrigerator for several hours and then 
tossed again before serving.
Contributed to FareShare by Mary Spero.
FareShare Gazette; 25 August, 2000
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* Exported from MasterCook *
                          My NeverFail Pie Crust
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  low gluten flour -- such as
                        Gold Medal and not King Arthur
     3/4           cup  butter flavored Crisco
  5        tablespoons  sour milk
  1               Dash  salt
With a pastry blender blend Crisco and flour until mixture is still 
very lumpy.  Add salt and milk and mix until moistened.  Pull together 
with your fingers and place on floured surface to roll.  Making sure 
that it is all incorporated, divide in half and roll each half into a 
disk large enough for your pie plate.  Cold flour and cold Crisco work 
well, but I have never had luck chilling the dough prior to rolling 
out.  Bake as directed in the pie recipe you are using.
Contributed to FareShare by Jennie.
FareShare Gazette; 21 August, 2000
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