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FareShare Gazette Recipes -- September 2000 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Banana-Nut Muffins
Bread Salad With Tomatoes, Herbs, And Red Onions
Bug Juice
Bumbleberry Summer Pudding

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                      * Exported from MasterCook *
                           Banana-Nut Muffins
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
     3/4           cup  granulated sugar
  1           teaspoon  baking soda
     1/2           cup  chopped pecans
  1           teaspoon  salt
  2              large  eggs -- beaten
  1 1/2           cups  mashed bananas [about 3 medium]
                        **Honey-Ginger Sauce** [see recipe below]
     1/2           cup  plain yogurt
  2        tablespoons  mayonnaise
  2          teaspoons  honey
     1/2      teaspoon  ground ginger
Position the rack in the center of the oven and preheat to 375F.
Lightly grease or line with paper baking cups ten 2 3/4-inch muffin 
cups.
In a large bowl, blend together the flour, sugar, baking soda, 
pecans and salt.
In a medium bowl, beat together the eggs and bananas. Combine the 
two mixes, blending until the dry ingredients are just moistened.
Spoon the batter into the prepared muffin cups, filling each about
three-quarters full.
Bake for 12 to 18 minutes or until the tops are golden brown and a 
cake tester or wooden toothpick inserted into the center of a muffin 
comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes.
Serve warm, or invert onto the rack to cool completely.
Top with Honey-Ginger sauce.
Honey-Ginger Sauce:
In a small bowl, combine all of the sauce ingredients, blending 
until smooth. Cover and refrigerate until ready to serve.
Makes about 2/3 cup.
Contributed to the FareShare Gazette by Neris; 16 September, 2000.
                     - - - - - - - - - - - - - - - - - - - 
 
                     * Exported from MasterCook *
             Bread Salad With Tomatoes, Herbs, And Red Onions
Recipe By     :Julia Della Croce
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  day-old coarse peasant bread or sturdy
                        Italian-style bread,
                        crusts removed, cut or torn into 1-inch
  1              cubes  (about 6 cups)
     1/2           cup  extra-virgin olive oil
  3        tablespoons  red wine vinegar
  2              large  vine-ripened tomatoes or 4 plum
                        tomatoes seeded and cut into medium dice
     1/2                red onion, sliced paper-thin
  2        tablespoons  torn fresh basil or mint leaves
  2          teaspoons  whole fresh oregano leaves
  1         tablespoon  minced fresh Italian parsley leaves
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
Despite its most humble origins, this salad is delicious. The bread
must be coarse peasant bread or any sturdy Italian-style bread. Other
breads will not hold up to being dressed with oil and vinegar and
combined with tomatoes, which are full of water. Also, don't use
sweetened breads. If the tomatoes are ripe and the olive oil is
particularly flavorful, you can omit the vinegar, moistening the 
bread with a tablespoon or two of water instead.
Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion,
and half of herbs in medium bowl. Let stand for flavors to develop,
about 10 minutes, then add to bread, along with remaining herbs, and
toss well. Season with salt and pepper or to taste. If bread still
seems dry, sprinkle 1 or 2 tablespoons water to re-hydrate it a bit.
Serve. If sturdy bread is used, salad can be covered and set aside
up to 2 hours.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 241 Calories (kcal); 27g Total Fat; (98% calories from 
fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
5 1/2 Fat; 0 Other Carbohydrates
NOTES : 
Submitted by Art Guyer at The FareShare Gazette

September 08, 2000
 
                      * Exported from MasterCook *
                                Bug Juice
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20            ounces  frozen strawberries -- defrosted
                        [2 10-oz. packages]
  6             ounces  lemonade concentrate -- thawed
                        [1 can]
  1              quart  ginger ale
  2               cups  raisins
  6                     gummy worms
1. Mix the strawberries and lemonade concentrate in a blender until
smooth and thick.
2. Gradually add ginger ale.
3. Transfer the beverage to a punch bowl. Stir in any remaining
ginger ale and the raisins. Place the gummy worms on the rim of the 
bowl for a swampy effect.
Contributed to the FareShare Gazette by Neris; 28 September, 2000.
MC formatted by Hallie.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 164 Calories (kcal); trace Total Fat; (1% calories from 
fat); 1g Protein; 43g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 
Fruit; 0 Fat; 1/2 Other Carbohydrates
 
                      * Exported from MasterCook *
                        Bumbleberry Summer Pudding
Recipe By     :Edmonton Journal, 26 July 2000
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  saskatoons -- (500 ml)
  1                cup  blueberries -- (250 ml)
     1/2           cup  granulated sugar -- (125 ml)
  3               cups  raspberries -- (750mL)
  3               cups  sliced strawberries -- (750mL)
  1                     loaf          egg bread
  1                cup  whipping cream -- (250 ml) whipped
In a heavy saucepan, simmer saskatoons and blueberries just until 
sugar dissolves and juices run. Remove from heat; fold in raspberries 
and strawberries. Set aside.
Trim all crusts from bread and cut into about 14 slices. Line an 8-cup
(2-L) dome-shaped bowl with plastic wrap and then with bread slices,
trimming to fit. Keep remaining bread for the top.
Spoon in half the fruit and cover with layer of bread, trimmed to fit.
Spoon in remaining fruit and cover with remaining bread, trimmed to 
fit.
Cover with plastic wrap. Set a small plate on top and weight it down 
with a heavy can or a brick. Refrigerate at least 8 hours.
To serve, unmold onto serving plate. Offer whipped cream or vanilla
yogurt on the side.
"Summer pudding is an English favourite, sometimes made with stale 
cake but much better with egg bread. As the name 'bumbleberry' 
indicates, use almost any berry you can find, including red currants 
and blackberries."
From the Edmonton Journal; 26 July 2000.
MC formatted and contributed to the FareShare Gazette by Hallie;
28 September 2000.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 203 Calories (kcal); 12g Total Fat; (48% calories from 
fat); 2g Protein; 26g Carbohydrate; 41mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 
Fat; 1 Other Carbohydrates
 

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