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FareShare Gazette Recipes -- August 2000 - S's (Page 2)

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Recipes Included On This Page

Spinach Sausage Quiche
Strawberry-Glazed Carrots
Sunburst Peach Tart
Sunflower Carrot Patties
Sweet and Sour Zucchini

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FareShare Gazette Recipes.

 
* Exported from MasterCook *
                         Spinach Sausage Quiche
Recipe By     :HP Books
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 9"  pie crust
  8             ounces  Italian sausage, out of the casing
     1/4           cup  chopped green onion
 1              clove  garlic, minced
  1            package  (10 oz.) frozen chopped spinach, -- well drained
     1/2           cup  seasoned croutons
  1 1/2           cups  Monterey jack cheese, -- shredded
  3                     eggs, -- slightly beaten
  1 1/2           cups  half and half
  2        tablespoons  grated Parmesan cheese
                        Paprika
Preheat oven to 400F. Bake pie shell for 7 minutes. Remove from oven 
and set aside.
Reduce oven temperature to 375F.
In a medium skillet, cook sausage, green onion and garlic over medium 
high heat until sausage is done, stirring occasionally. Drain sausage 
mixture. Stir in spinach and croutons. Sprinkle first cheese, then 
sausage mixture in the pastry shell.
In a medium bowl, combine eggs and half and half with a fork or whisk 
until well mixed but not frothy. Pour egg mixture over sausage mixture 
in the pastry shell.
Bake 30 minutes. Sprinkle with Parmesan cheese and paprika. Bake an 
additional 15 minutes or until a knife inserted off-center comes out 
clean.
Let stand 10 minutes before serving.
Contributed to FareShare by Jennie.
FareShare Gazette; 20 August, 2000
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 236 Calories (kcal); 16g Total Fat; (61% calories from fat); 
5g Protein; 18g Carbohydrate; 24mg Cholesterol; 291mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
3 Fat; 0 Other Carbohydrates
 
* Exported from MasterCook *
                        Strawberry-Glazed Carrots
Recipe By     :Old-Fashioned Honey Recipes
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             medium  carrots
  2        tablespoons  butter
  2        tablespoons  honey
  1                cup  frozen strawberries -- unthawed
                        [The type that are frozen in a block
                        with syrup.]
     1/8      teaspoon  salt
Peel carrots and cut in half. Cook until just slightly soft (tender).
Do not overcook. (Use small amount of water to cook them in.)
In small skillet blend butter, honey and frozen strawberries with juice 
and bring to a boil. Add carrots and simmer until well-glazed.
Source :  Old-Fashioned Honey Recipes. Bear Wallow Books. 
Nashville, IN, 1980.
Contributed to FareShare by Mtmolle329.
FareShare Gazette; 28 August, 2000
                           - - - - - - - - - - - - - - - - - - - 
 
* Exported from MasterCook *
                           Sunburst Peach Tart
Recipe By     :adapted from Cooking in Colour; 1984
Serving Size  : 6     Preparation Time :1:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  butter -- (75 g)
  4             ounces  caster sugar -- (125 g) *
  3                     Eggs
  5             ounces  all-purpose flour -- (150 g)
                        Grated rind of 1 lemon
  14            ounces  canned sliced peaches -- (397 g)
  2             ounces  hazelnuts -- chopped
* Caster sugar is very fine sugar; we also call it berry sugar. If you 
don't have it on hand you can whirl regular granulated sugar in the 
food processor for a few seconds - don't overdo it or you will have 
powdered sugar. If you can't do that then just use regular granulated 
sugar.
Preheat oven to 350F (180C; Gas 4).
Grease an 8-inch (20cm) springform pan and line it with greased paper.
Drain the canned peaches thoroughly.
In a large bowl cream the butter and sugar together until light and 
fluffy. Beat the eggs in, one at a time; beat well after adding each 
one.
Mix together the flour and lemon rind; fold into the egg mixture. Pour 
the batter into the prepared springform pan and smooth the top.
Arrange the peach slices in a circular pattern on top of the cake 
batter. Sprinkle with the chopped hazelnuts.
Bake for approximately 45 minutes.
Near the end of the baking time warm a serving dish. Removed the baked 
tart from the pan and transfer it to the warmed serving dish.
Serve immediately with cream.
Source - adapted from Cooking in Colour - 700 recipes for every 
occasion; edited by Norma MacMillan and Wendy James; New World 
Marketing; 1984.
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 10 August, 2000
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 248 Calories (kcal); 17g Total Fat; (60% calories from fat); 
6g Protein; 19g Carbohydrate; 125mg Cholesterol; 145mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
3 Fat; 0 Other Carbohydrates
 
* Exported from MasterCook *
                         Sunflower Carrot Patties
Recipe By     :an old Rodale cookbook 
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  shredded carrots -- (grated)
  2              small  onions -- shredded (grated)
     3/4           cup  finely ground sunflower seeds
  2                     eggs -- well beaten
  2        tablespoons  oil
     1/2      teaspoon  celery salt
  1           teaspoon  dill weed
  1         tablespoon  chopped parsley
                        oil -- (to saute)
Combine all ingredients and mix well. Chill, then shape into patties. 
Saute the patties in oil until nicely browned on both sides.
Serve hot or cold with tomato sauce, if desired.
My variation:
  Omit celery salt and dill weed.
  Add 1/2 teaspoon salt, 1 teaspoon Italian seasoning and a bit of 
garlic.
  Spray patties with pan spray, and cook on grilling machine.
  Serve with marinara sauce.
Contributed to FareShare by Genevieve.
FareShare Gazette; 27 August, 2000
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 567 Calories (kcal); 37g Total Fat; (57% calories from fat); 
16g Protein; 46g Carbohydrate; 374mg Cholesterol; 999mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 8 1/2 Vegetable; 
0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates
 
* Exported from MasterCook *
                         Sweet and Sour Zucchini
Recipe By     :The Zucchini Cookbook by Paula Simmons; 1974 ed.
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              small  zucchini -- sliced
     1/8           cup  apple juice, frozen concentrate -- undiluted
     1/8           cup  cider vinegar
  1                     garlic clove -- crushed
     1/2      teaspoon  dill weed
Combine all the ingredients and simmer for 5 minutes or until the 
zucchini is barely tender; stir occasionally.
From The Zucchini Cookbook by Paula Simmons; 1974 edition; 
ISBN 0-914718-10-X
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 13 August, 2000
                         - - - - - - - - - - - - - - - - - - - 
Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 
2g Protein; 10g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
 

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