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FareShare Gazette Recipes --November 2000 - W's

 

 

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Recipes Included On This Page

Warm Peach Wine
West Indian Pepper Sauce
Whole-Wheat Orange Juice Muffins

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                      * Exported from MasterCook *
                             Warm Peach Wine
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  peach juice -- not nectar
     1/3           cup  sugar
  750      milliliters  Merlot
  1              whole  oranges -- sliced 1/4" thick
     1/8      teaspoon  gfood-grade rose water -- available in
                        health food stores
                        Ground nutmeg -- for garnish
Stir peach juice and sugar in large nonreactive saucepan over medium-low 
heat until sugar dissolves.  Add wine and 3 orange slices.  Bring to 
simmer.  Remove from heat and let steep 15 minutes or up to 1 hour.
When ready to serve, rewarm wine mixture (do not boil).  Remove from 
heat, stir in rosewater.  Taste, adding another drop or two of 
rosewater, if desired.  The rose flavor should be verys oft and 
delicate.  Divide the warm wine between brandy snifters or glass mugs.  
Top each with tiny pinch of nutmeg and one-half orange slice.
Recipe created exclusively for Cooking.com by Ken Haedrich.
Shared with FareShare by Keri Cathey.
Contributed to the FareShare Gazette by Keri, 29 November 2000.
<http://fareshare.net>
Description:   "FareShare Gazette Nov2000"
Source:   "Cooking.com"
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 453 Calories (kcal); trace Total Fat; (0% calories from 
fat); 2g Protein; 117g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 
Fat; 4 1/2 Other Carbohydrates
NOTES : Peach juice, a touch of rosewater and a dash of nutmeg turn a 
bottle of Merlot into a delicate-tasting hot drink with floral overtones 
that ladies will love. Best of all, it's festive enough to taste like 
the holidays, yet sufficiently suggestive of summer to put one in a 
lightened, warm-weather mood. Even if you mix this ahead, don't add the 
rosewater until shortly before serving since the fragrance and flavor 
will dissipate when reheated. Cooking.com Tip: Use only freshly ground 
nutmeg to garnish this delicately flavored drink. Place the nutmeg 
grinder over each glass and dispense just a pinch of this sweet spice. 
The grinder mechanism will never wear out making it the ideal tool for 
adding nutmeg to holiday drinks, baked goods and any recipe that calls 
for it.
                      * Exported from MasterCook *
                         West Indian Pepper Sauce
Recipe By     :Hot Licks by Jennifer Trainer Thompson
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     mango
                        or papaya
  1             medium  yellow onion -- coarsely chopped
  1             medium  garlic clove
  5                     Scotch Bonnets -- or habs
                        stemmed -- not seeded
  1              piece  ginger root -- (1 inch)
     1/2      teaspoon  turmeric
  1         tablespoon  dry mustard
  1              pinch  cumin
  1              pinch  coriander
     1/2    tablespoon  honey
     1/2           cup  cider vinegar
     1/2           cup  water
  1           teaspoon  salt
Puree first 10 ingredients in blender. Transfer mixture to bowl. In non-
reactive saucepan, bring vinegar, water, and salt to boil. Pour over 
mango mixture and stir well. Allow to cool before bottling.
Refrigerated, sauce will keep approx 6 weeks.
From Hot Licks by Jennifer Trainer Thompson
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 17 November, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 321 Calories (kcal); 3g Total Fat; (7% calories from fat); 
6g Protein; 78g Carbohydrate; 0mg Cholesterol; 2158mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 2 1/2 
Fruit; 0 Fat; 1 Other Carbohydrates
                      * Exported from MasterCook *
                    Whole-Wheat Orange Juice Muffins
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
     1/2           cup  whole-wheat flour
     1/2           cup  sugar
  2          teaspoons  baking powder
     3/4      teaspoon  salt
     1/2      teaspoon  ground cinnamon
  1                cup  orange juice
     1/4           cup  vegetable oil
  1 1/2      teaspoons  lemon rind -- grated
  1              large  egg -- lightly beaten
                        Cooking Spray
  1         tablespoon  sugar
Preheat oven to 400 degrees.
Lightly spoon flours into dry measuring cups; level with a knife.  
Combine all-purpose flour and next 5 ingredients (all-purpose flour 
through cinnamon) in a medium bowl; stir well with a whisk.  Make a well 
in center of mixture.  Combine juice, oil, rind, and egg; add to flour 
mixture, stirring just until moist.  Stir in raisins.
Spoon batter into 12 muffin cups coated with cooking spray.  Sprinkle 
evenly with 1 tablespoon sygar.  Bake at 400 degrees for 20 minutes or 
until muffins spring back when touched lightly in center.  Remove from 
pan.  Cool completely on a wire rack.
Contributed to the FareShare Gazette by Keri; 25 November, 2000. 
<http://fareshare.net>
Description:  "FareShare Gazette Nov2000"
Source:  "Cooking Light, November 2000, Page 142"
Yield:  "12 muffins"
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 166 Calories (kcal); 5g Total Fat; (27% calories from fat); 
3g Protein; 27g Carbohydrate; 16mg Cholesterol; 220mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 
Fat; 1/2 Other Carbohydrates 0

 

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