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FareShare Gazette Recipes --November 2000 - G's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Glensheen Wassail
Graham Cracker Crackle Cookies
Grain Salad With Fennel
Grandmother's Mile-High Pie
Grilled Salmon Fillets with Cranberry Sauce

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                      * Exported from MasterCook *
                            Glensheen Wassail
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
  4               cups  water
  2        tablespoons  crystallized ginger -- chopped
  4              whole  allspice
  12                    whole  cloves
  2               cups  orange juice -- freshly squeezed
  2               cups  lemon juice -- freshly squeezed
  2             quarts  apple cider
  1               thin  orange slice -- for garnish
  1               thin  lemon slice -- for garnish
Combine the sugar, water, giner, allspice, and cloves.  HEat to 
simmering, stirring until the sugar is completely dissolved.  REmove 
from te heat and let stand until ready to serve.  Just before serving, 
add the juices and cider and reheat until steaming warm.  GArnish with 
orange and lemon slices.
Formated in MasterCook by Art
Contributed to the FareShare Gazette by Art; 29 November, 2000.
<http://fareshare.net>
Description:  "FareShare Gazette Nov2000"
Source:  "Cooking.com"
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 3047 Calories (kcal); 6g Total Fat; (1% calories from fat); 
10g Protein; 764g Carbohydrate; 19mg Cholesterol; 133mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 24 Fruit; 1/2 
Fat; 28 Other Carbohydrates
                      * Exported from MasterCook *
                      Graham Cracker Crackle Cookies
Recipe By     :Box Bowersox, QVC
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  egg white
     1/8      teaspoon  cream of tartar
  1 1/4           cups  confectioner's sugar
  2        tablespoons  malted milk powder
     1/2           cup  finely crushed graham cracker crumbs flour
     1/4           cup  semi-sweet chocolate chips
Preheat oven to 375F.
In a large bowl, mix the egg white, cream of tartar, sugar and malted 
milk powder. Beat with an electric mixer at high speed until thick and 
smooth.  Stir in the graham cracker crumbs.
Drop the dough in 1-1/2 teaspoon mounds 3-inches apart on a nonstick 
baking sheet that has been sprinkled with flour. Lightly press an equal 
amount of chocolate chips into each mound.  Bake until golden brown, 
about 7 minutes. Transfer to racks and let cool.
Description: "According to Bob Bowersox, when baked, these cookies are 
reminiscent of s'mores heated over a campfire, but a lot easier to eat!"
Yield :  "18 cookies"
NOTES : Formatted in MasterCook and Submitted to the list by 
Art.
Subscribe to our Free FareShare Recipe Exchange Gazette
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Contributed to the FareShare Gazette by Art; 15 November, 2000.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 42 Calories (kcal); trace Total Fat; (3% calories from 
fat); trace Protein; 10g Carbohydrate; trace Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                         Grain Salad With Fennel
Recipe By     :Edmonton Journal January 1996
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  mixed grains -- such as
                        wheat berries, barley, buckwheat, groats,
                        millet, quinoa
  1                cup  spinach leaves -- julienned
  1                cup  romaine lettuce -- julienned
     1/2           cup  red onion -- diced
  1                     fennel bulbs -- sliced thin
  1 1/2           cups  Garlic Fennel Vinaigrette -- recipe in 
                        directions
                        salt and pepper -- to taste
  1               head  leaf lettuce
  3             ounces  feta cheese -- crumbled
  3                     Roma tomatoes -- sliced
Reserve one slice of fennel.
Bring a large pot of water to a boil and add the mixed grains. Lower 
heat and simmer 20 to 30 minutes or until grains are just al dente. 
Drain and rinse with cold running water. Drain again and chill.
When grains are cold, combine with the spinach, romaine, onion, fennel 
and Garlic Fennel Vinaigrette.  Season to taste (but take into account 
the saltiness of the feta).
Line six salad plates with lettuce. Divide grain mixture among the 
plates. Sprinkle each salad with feta cheese and garnish with Roma 
tomatoes.
Garlic Fennel Vinaigrette:
Whisk together:
1 cup olive oil
1/2 cup white vinegar
1 slice fresh fennel, minced
2 tsp. fennel seed, crushed
1 tbsp. fresh garlic, minced
1/2 tsp. red chili flakes
1 tsp. dry oregano
1 tsp. dry basil
2 tsp. coarsely ground black pepper
1 tbsp. salt
Place dressing in glass container, cover tightly and LET SIT OVERNIGHT 
to develop flavors.
From the Edmonton Journal, January 1996.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 5 November, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 81 Calories (kcal); 4g Total Fat; (36% calories from fat); 
4g Protein; 10g Carbohydrate; 13mg Cholesterol; 197mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                       Grandmother's Mile-High Pie
Recipe By     :Cook's Magazine September 1988
Serving Size  : 8     Preparation Time :1:30
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        PIE PASTRY:
     1/4         pound  butter -- chilled
  2               cups  white flour
     1/2      teaspoon  salt
     1/4      teaspoon  granulated sugar
  3        tablespoons  vegetable shortening -- chilled
  5        tablespoons  cold water
                        PIE FILLING:
  5              large  Granny Smith apple-2 1/2 lbs.- or any
                        variety good for pie
  1                     lemon
  1 1/2    tablespoons  white flour
  1                cup  granulated sugar
  1         tablespoon  cinnamon
     1/8      teaspoon  fresh ground nutmeg
     1/2      teaspoon  vanilla extract
     1/8      teaspoon  salt
  1                     egg
  1 1/2    tablespoons  butter
PREPARATION:
For the pastry, cut the chilled butter into 1/4-inch pieces. To make 
dough by hand, put the flour, salt, and sugar in a medium bowl. Cut 
butter and shortening into dry ingredients with a pastry blender, or 
work quickly with fingertips until mixture resembles a coarse meal with 
some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a 
fork. Add 1 more tablespoon water, if necessary, so that the dough just 
holds together. Or, put flour, salt, sugar, butter, and shortening into 
the work bowl of a food processor fitted with the metal blade and pulse 
until mixture resembles a coarse meal. Add water and pulse until dough 
holds together. Divide the dough into two discs, one slightly larger 
than the other. Wrap in plastic and chill for at least 20 minutes. (Can 
wrap and refrigerate overnight, or freeze up to 1 month.)
For the filling, peel, core, and slice the apples over a large bowl. 
Grate the zest from the lemon into the bowl and squeeze in 1 tablespoon 
lemon juice. Sprinkle the apples with the flour, sugar, cinnamon, 
nutmeg, vanilla, and salt and toss to combine.
COOKING:
Adjust oven rack to middle position and heat oven to 425F. In a small 
bowl, beat the egg lightly. On a lightly floured work surface, roll out 
the larger disc of dough to an 11-inch round and ease it into a 9-inch 
pie pan. Pile the apple filling into the pie shell and dot with butter. 
Roll out the remaining dough and put it over the apples. Seal, trim, and 
flute the crust. Cut decorative slashes in the top pastry and brush with 
the beaten egg.
Transfer pie to a foil-lined baking sheet and bake for 15 minutes. 
Reduce heat to 350F and continue baking until pie crust is golden and 
apples are tender, about 50 minutes. (Can cool, cover, and refrigerate 
pie up to 3 days. Reheat for 20 minutes in a 300F oven.)
NOTES : Apple pie with a distinctive pastry crust.
The flaky crust, made from a combination of vegetable shortening and 
butter, has a rich, buttery taste. Use Granny Smith apples for this pie.
Contributed to the FareShare Gazette by Robin; 6 November, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 393 Calories (kcal); 19g Total Fat; (43% calories from 
fat); 4g Protein; 52g Carbohydrate; 60mg Cholesterol; 314mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
3 1/2 Fat; 1 1/2 Other Carbohydrates
                      * Exported from MasterCook *
               Grilled Salmon Fillets with Cranberry Sauce
Recipe By     :Art Guyer
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  white Worcestershire sauce
  2                     salmon fillets (your servings size) -- skinned
                        --
                        RUB
  1         tablespoon  garlic pepper *
  1         tablespoon  Old Bay Seafood seasoning
                        --
  1                can  jellied cranberry sauce -- sliced
Pour white Worcestershire sauce over salmon fillets in a shallow dish 
about 30 minutes before cooking.  Allow to come to room temperature.
While salmon is marinating, combine rub ingredients and mix thoroughly.
When ready to grill, remove salmon from marinade and pat dry.  Sprinkle 
rub on all sides of the fillets and gently rub into the fish.
Grill for about 10 minutes, turning once.
To serve, place two or three slices of jellied cranberry sauce on each 
plate and place the salmon on top of them.
S(MC Format by Art)
Serving Ideas : Serve with salad and baked potatoes or rice.
NOTES : *  Or equal parts of black pepper, garlic powder, and salt.
TIP :  If your fish comes with the skin on, do not try to remove it raw. 
Put the rub on the skinless part of the fillets, reserving about a third 
of it.  Put the fillets on the grill, skin side down for about 2 
minutes.  Turn the fillets over.  Remove the skin with a fork.  It 
should peel right off.  Rub the remaining seasoning into the top side. 
TOTAL cooking time is still to be 10 minutes, including the time it took 
to brown the skin and remove it.
The combination of the spicy/salty rub and the sweet cranberry sauce 
makes an excellent contrast on the taste buds.  Sounds funny, but it is 
good!
Contributed to the FareShare Gazette by Art; 10 November, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 24 Calories (kcal); 0g Total Fat; (0% calories from fat); 
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 393mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 1/2 Other Carbohydrates

 

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