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

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Skorthalia (Greek Garlic Dip)
Smoky Cowboy Quesadillas by Cooking Light
Stir Fry by Art
Strawberry Carrot Cake
Strawberry Rhubarb Gelato
Susan's Lemon Cake

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                      * Exported from MasterCook *
                      Skorthalia (Greek Garlic Dip)
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    potatoes
  1                     loaf          cheap white bread with
                        crusts removed
  1              whole  garlic head -- crushed
     1/2           cup  cider vinegar
     1/4           cup  olive oil
Peel and cook potatoes in water. Drain water into a bowl, *do not*
throw down the sink. Let potatoes and water cool.
Put potatoes a few at a time in food processor or mixer. Mix/process
till broken up.
Soak bread in potato water and spoon into the potatoes, mix till smooth, 
as you add more bread. Add crushed garlic and mix. Slowly pour/drizzle 
in olive oil and vinegar. Adjust the vinegar or olive oil to your own 
taste.  Keep mixing till very smooth. Pour into bowl, cover and 
refrigerate.
The longer this sets, the more powerful the garlic gets.
Before serving, garnish with olives or parsley. Serve with crusty
French bread or veggies.
Put your leftover crusts on a cookie sheet and put into the oven to
toast and dip that in the dip too.
Submitted by: GrkGodess
Contributor's Note: It's great!!! Kinda like recycling you know. Good
to eat with or on meats too. Make sure everyone eats some to keep all
those ghosts away!!!! You'll find out who you true friends are after
eating this.
http://www.30plusefnet.org/dish/snack.htm
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 18 September 2000.
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                Smoky Cowboy Quesadillas by Cooking Light
Recipe By     :Cooking Light Online
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  bottled salsa
  8                     fat-free flour tortillas -- (6-inch)
  1                cup  chopped smoked turkey ham (about 4 ounces)
     1/2           cup  fresh corn kernels (about 1 ear)
     1/4           cup  chopped fresh cilantro
     3/4           cup  shredded Monterey Jack cheese with
                        jalapeno peppers -- (3 ounces)
1. Spread 2 tablespoons salsa over each of 4 tortillas; top each with
1/4 cup ham, 2 tablespoons corn, 1 tablespoon cilantro, 3 tablespoons
cheese and 4 tortillas.
2. Place a nonstick skillet over medium heat until hot. Add 1 
quesadilla; cook 2 minutes on each side or until crisp. Repeat 
procedure with remaining quesadillas. Cut each quesadilla into 6 wedges.
Yield : 8 servings (serving size: 3 wedges).
Choose an ear of corn with a bright-green husk and fresh-looking, dry
silk. Don't buy husked corn -- the corn could be old. Store corn for up
to one day after purchase in a plastic bag in the crisper drawer of the
fridge. To get rid of the silk, rub the husked ear of corn with a damp
paper towel. To make kernel removal a bit easier, start with a flat edge
cut off part of the tip. Hold the ear upright with the flat edge on a
plate and cut downward using a sharp knife to remove corn kernels. Even
though fresh corn is the best, you can substitute canned or thawed 
frozen corn if you wish.
Fresh herbs can be stored in the refrigerator for up to 5 days. Wrap
them in a damp paper towel and place in a ziptop plastic bag.
Wash the herbs prior to use and dry with paper towels. Pull off the
cilantro leaves, place in a small bowl with high edges and snip with
kitchen shears. If you don't have kitchen shears, bundle the leaves and
finely chop with a sharp knife.
CALORIES 154 (24% from fat); FAT 4.1g (sat 2.3g, mono 1.1g, poly 0.4g);
PROTEIN 8g; CARB 21.3g; FIBER 1.4g; CHOL 8mg; IRON 1.7mg; SODIUM 598mg;
CALC 132mg
Source :  "Cooking Light Online"
NOTES : Formatted in MasterCook By Art;
Join our Free Recipe Exchange Group; visit us at
<http://www.fareshare.net>
Contributed to the FareShare Gazette by Art; 5 September, 2000.
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 52 Calories (kcal); 0g Total Fat; (0% calories from fat); 
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 156mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                             Stir Fry by Art
Recipe By     :Art Guyer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  chile oil
  2        tablespoons  olive oil
  1              pound  Turkey kielbasa -- sliced diagonally
  1                     red bell pepper -- cleaned
                        and sliced thin
  1                     yellow bell pepper -- cleaned
                        and sliced thin
  1              bunch  green onions -- sliced thin
  2              large  mushrooms -- sliced thin
  8             ounces  water chestnuts -- sliced
                        and drained -- (1 can)
  8             ounces  bamboo shoots -- drained
                        (1 can)
  14            ounces  bean sprouts -- drained
                        (1 can)
  1                cup  green beans -- canned
     1/2           cup  corn -- canned or fresh
  1                cup  shrimp, cooked
  1         tablespoon  garlic -- minced
     1/4           cup  soy sauce
                        chow mein noodles
Heat a large wok on top of your stove until the rim is hot to the 
touch.  Add 1 tablespoon of each oil and heat to almost the smoking 
point.  Add the kielbasa and brown for a couple of minutes; stir, cover 
and continue cooking for about 3 more minutes.
Pull the kielbasa to the side and add the bell pepper and onions to 
the wok. Add the remainder of the oils and stir the vegetables several 
times during the next 3 or 4 minutes. Then stir the kielbasa and 
vegetables together, cover and cook until the vegetables are almost 
done.
Add the rest of the ingredients (except the chow mein noodles), stir in
gently. Cover and continue cooking until everything is hot.
Serve over chow mein noodles, with soy sauce and hot sauce on the side.
Description :
   "A very low calorie, low carbohydrate, and low sugar dish. And ooooh  
so gooood!"
S(MC Format:  Art)""
Per serving: 242 Calories (kcal); 9g Total Fat; (34% calories from 
fat); 25g Protein; 15g Carbohydrate; 151mg Cholesterol; 1460mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates
Serving Ideas : This could be served over rice, of course, but it 
would raise the carbohydrates substantially.
NOTES : Devised and prepared by Art Guyer
Contributed to the FareShare Gazette by Art; 28 September, 2000.
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 242 Calories (kcal); 9g Total Fat; (34% calories from fat); 
25g Protein; 15g Carbohydrate; 151mg Cholesterol; 1460mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 
1 Fat; 0 Other Carbohydrates

 

                      * Exported from MasterCook *
                          Strawberry Carrot Cake
Recipe By     :Pastry Wiz.com
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  All purpose flour
  1 1/4           cups  Packed brown sugar
  1                cup  Carrots -- finely shredded
     1/2           cup  Vegetable oil
     1/2           cup  Yogurt -- low fat, plain
     1/3           cup  Water
     1/2           cup  Pecans -- chopped
  2          teaspoons  Baking powder
  1           teaspoon  Ground cinnamon
  1           teaspoon  Ground nutmeg
     1/2      teaspoon  Baking soda
     1/2      teaspoon  Salt
  2                     Eggs
  1                cup  Strawberries -- finely chopped
                        Strawberry cream cheese glaze -- see
                         recipe  below
Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan.
Beat all ingredients except strawberries and Strawberry Cream
Cheese Glaze in a large bowl on low speed for 45 seconds, scraping
bowl, constantly. Beat on medium speed for 2 minutes, scraping
occasionally. Fold in strawberries; pour into prepared pan.
Bake 45 to 55 minutes or until a wooden pick inserted in center
comes out clean. Cool 5 minutes; remove from pan. Cool completely
on a wire rack. Prepare Strawberry cream cheese glaze (see below),
spoon onto cake.
Refrigerate any remaining cake.
Strawberry Cream Cheese Glaze:
  1/4 Cup        Cream Cheese at room temperature
2     tablespoon Confectioner Sugar
  1/4 Cup        mashed Strawberries
1     tablespoon water if needed
At high speed beat cream cheese and sugar until smooth. Stir in mashed 
strawberries. Add water ( if needed ) and continue until spreading 
consistency.
Source: Angel
Strawberry Cream Cheese Glaze Recipe added by Art.
Source:  "PastryWiz.com"
                   - - - - - - - - - - - - - - - - - - - 
NOTES : Formatted in MasterCook by Art
        Submitted by <Mtmolle329@aol.com> to The FareShare Gazette
        September 11, 2000
                      * Exported from MasterCook *
                        Strawberry Rhubarb Gelato
Recipe By     :Edmonton Journal; 26 July 2000
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  granulated sugar -- (500 ml)
  1                cup  water -- (250 ml)
  4               cups  chopped rhubarb -- (1 Liter)
  3               cups  sliced strawberries -- (750mL)
Bring sugar and water to boil in a medium saucepan, stirring briskly 
to dissolve sugar.  Add rhubarb and return to boil. Cover and reduce 
heat to low; simmer for about 15 minutes or until rhubarb is soft. Cool. 
Add strawberries; puree. At this point it may be frozen in an ice cream 
freezer according to manufacturer's directions.
To serve, cover and chill until very cold. Pour into 9-inch (2.5 L) 
square metal baking dish. Cover with plastic srap and freeze until 
almost solid, about 3 hours.
Break into large chunks and puree in food processor or blender. 
Transfer to airtight container and freeze for about 3 hours or until 
firm but not solid. Transfer to refrigerator for about 10 minutes to 
soften slightly.
Serve in scoops on frosted plates and garnish with extra sliced
strawberries.
Makes 6 to 8 servings.
"While summer is still with us this is a lovely dessert for a hot day.
Gelato is always best served fresh and slightly soft, so I prefer 
making this in an ice cream freezer. If you don't have one, the cake 
pan method also works. The texture will be slightly different - ice 
crystals are inevitable."
From the Edmonton Journal; 26 July 2000.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 29 September, 2000.
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 283 Calories (kcal); trace Total Fat; (0% calories from 
fat); 1g Protein; 72g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
0 Fat; 4 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                            Susan's Lemon Cake
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE:
                        Vegetable oil spray for misting the pan
                        Flour for dusting the pan
  1            package  plain yellow cake mix -- (18.25 ounces)
  1            package  lemon gelatin -- (3 ounces)
     2/3           cup  vegetable oil -- such as canola,
                        corn, safflower, soybean, or sunflower
     2/3           cup  hot water
  4              large  eggs
                        GLAZE:
  1                cup  confectioners' sugar -- sifted
  2        tablespoons  fresh lemon juice (from 1 lemon)
  1           teaspoon  finely grated lemon zest (from 1 lemon)
1. Place a rack in the center of the oven and preheat the oven to 350F.
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust 
with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, gelatin, oil, water, and eggs in a large mixing 
bowl and beat with an electric mixer on low speed for 1 minute. Stop 
the machine and scrape down the sides of the bowl with a rubber 
spatula. Increase the mixer speed to medium and beat for 2 minutes 
more, scraping down the sides if needed. The batter should look thick 
and well blended. Pour the batter into the prepared pan, smoothing the 
top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is light brown and just starts to pull away 
from the sides of the pan, about 40 minutes. Remove the pan from the 
oven and place it on a wire rack to cool for 10 minutes.
4. Meanwhile prepare the glaze Combine the confectioners' sugar, 
lemon juice, and lemon zest in a small bowl and stir with a wooden 
spoon until smooth.
5. Run a long, sharp knife around the edge of the cake and invert it 
onto a serving platter. Spoon the glaze evenly over the warm cake so 
that it drizzles down the sides and into the center. Slice and serve 
warm, or let it cool before slicing.
**Store this cake, covered in plastic wrap or placed under a cake dome, 
at room temperature for up to 1 week. Or freeze it, wrapped in foil, for 
up to 6 months. Thaw the cake overnight on the counter before serving.
Susan Anderson, of Atlanta, prepares this easy lemon cake to tote to 
picnics and family get-togethers in the mountains. Even in hot weather, 
children would rather have a slice of it than eat ice cream. Who knows 
why? Perhaps because it is moist and has that perfect balance of sweet 
and tart.
The Cake Doctor says... LEMON is the key. You can transform a simple 
cake mix into majesty by adding a little lemon juice and zest to both 
enliven dull flavors and mask an artificial cake mix taste. Feeling 
inspired? Try lime, orange, and other citrus flavors.
Preparation time: 5 to 7 minutes
Baking time: 40 minutes
Assembly Time: 5 Minutes
Source :  "TheCakeDoctor.com"
Contributed to the FareShare Gazette by Art; 21 September, 2000.
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 97 Calories (kcal); 10g Total Fat; (93% calories from fat); 
1g Protein; trace Carbohydrate; 47mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 
Fat; 0 Other Carbohydrates
NOTES : Formatted in MasterCook by Art

 

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