Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes-- October 2000 - E's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Ear Wax Wieners On Cotton Swabs
Easy Oven Stew (Diabetic)
Eggplant Terrine
Eyeballs
Eyeballs and Worms

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                     Ear Wax Wieners On Cotton Swabs
Recipe By     :Creepy Cuisine, Lucy Munroe 
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8        tablespoons  Butter or margarine -- melted
  24                    Cocktail franks
     1/2           cup  Mustard
     1/2           cup  Mayonnaise
                        Toothpicks
                        Cotton balls
Melt the butter or margarine in a small pan over low heat, being 
careful not to burn it.
Place the franks on a broiling pan and carefully brush them with 
melted butter.
Broil the franks until they are evenly browned, turning them 2 or 3 
times.
While the franks are cooking, combine the mustard and mayonnaise in 
a small bowl and set aside. This will be your ear wax.
Arrange the cooked franks on a serving platter.  Pierce each frank 
with a toothpick, then stick a wet cotton ball on the end of each 
pick.  Place the small bowl of ear wax in the middle of the platter, 
surrounded by franks.
Contributed to the FareShare Gazette by Sandy West; 8 October, 2000. 
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                       Easy Oven Stew   (Diabetic)
Recipe By     :Down-Home Diabetic  Cooking
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef stew meat, cut into 1-inch cubes
  4              large  carrots, cut into 1-inch pieces
  2             medium  onions, cut into 1-inch pieces
  2                     celery, ribs cut into 1-inch pieces
  2             medium  parsnips, cut into 1-inch pieces
  1                     garlic clove -- minced
  1       14.5 oz. can  Italian stewed tomatoes
  1 1/2           cups  low sodium beef broth
  1          8 oz. can  low-sodium tomato sauce
     1/2           cup  quick cooking tapioca
  1           teaspoon  instant coffee granules
     1/2      teaspoon  dried thyme
     1/2      teaspoon  dried oregano
In A 5-quart Dutch oven, combine all ingredients.  Cover and bake at 
300 for 2-1/2 to 3 hours, stirring every hour, or until meat and 
vegetables are tender.
 From "afpoe@swbell.net" <afpoe@swbell.net>
Contributed to the FareShare Gazette by Neris; 26 October, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                             Eggplant Terrine
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11            ounces  Montrachet
  1 1/2         pounds  cream cheese
     1/2         pound  butter
  3              large  eggplants
                        Roasted red peppers
Peel and slice the eggplant, brush liberally with olive oil, season 
with salt and pepper, and bake in 450 for 15 to 20 minutes or until 
tender, but not mushy.  Cool.
Line a loaf pan with plastic wrap with enough hanging over edges to 
bring around to wrap.
Layer cooled eggplant, roasted red pepper, layer of cheese, eggplant, 
red pepper, cheese, red pepper and eggplant.  Cover tightly with 
plastic wrap, press down to compact and refrigerate.
Cut into slices, garnish with mixed greens, drizzle drops of red 
pepper dressing over top and serve as an appetizer.  
(Dressing: olive oil, vinegar, red pepper, salt and pepper, mix in 
blender)
Contributed to the FareShare Gazette by Jennie, 19 October, 2000.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                                 Eyeballs
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- softened
  1 1/2           cups  peanut butter
  1              pound  icing sugar
  1         tablespoon  vanilla extract
  12            ounces  white chocolate
Cream the butter and peanut butter together. Add the icing sugar and 
vanilla and blend thoroughly.
Shape into small 1 inch (1/2 cm) balls and refrigerate on waxed paper 
for half an hour.
Melt the white chocolate (you can use a microwave for this). With a 
toothpick, dip the "eyeballs" into the chocolate, covering all but 
a small circle on the top.
Let cool on waxed paper.
<http://aarielsworld.hypermart.net/dailyrecipe.htm>
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 23 October, 2000.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                            Eyeballs and Worms
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Red bell pepper
  1                     Carrot
  1                     Garlic clove
  2                  T  Oil
     1/2             T  Salt
  14 1/2            oz  Canned stewed tomatoes
  1                  T  Tomato paste
     1/2            lb  Perciatelli or spaghetti
     1/3             c  Green olives w/ pimiento
Chop pepper and carrot.  Mince garlic.  In a large frying pan, heat 
the oil over medium heat.  Add the chopped pepper, carrot, garlic 
and salt. Cook, stirring occasionally, until vegetables are tender, 
7 to 10 minutes.
Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 
5 minutes longer.  Cook the pasta in a large pot of boiling salted 
water until just done.  Drain.  Add to the sauce with the olives and 
toss. Taste and add salt if needed.  Serve hot.
From  http://www.garvick.com/recipes/meal-master.htm?adm.
Per serving: 1007 Calories (kcal); 109g Total Fat; (95% calories 
from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 532mg 
Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 
22 Fat; 0 Other Carbohydrates
Contributed to the FareShare Gazette by Neris, 19 October, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!