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 | Top

FareShare Gazette Recipes -- December 1998 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Fat Free Baked Rice Pudding
Fetuccine Primavera with Toasted Almonds
Fig Cookies
Fruit Cake (dark)

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  *
                    Fat Free Baked Rice Pudding - Ross
Recipe By     : Mary E. Ross, Author The Art of Low Fat Cooking
Serving Size  : 9    Preparation Time :2:00
Categories    : Desserts                         Rice
                Fruit                            Healthwise
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
     1/2  cup           short-grain rice -- uncooked
     3/4  cup           sugar
   4 1/2  cups          skim milk
  12      ounces        evaporated skim milk -- canned
   1      teaspoon      vanilla extract
   1      tablespoon    cornstarch
     1/4  teaspoon      grated nutmeg
     1/4  teaspoon      ground cinnamon
   1      pinch         salt -- optional
     1/2  cup           raisins -- optional
1. Preheat oven to 300F degrees. Sprinkle rice over the bottom of a
two-to-three quart ovenproof baking dish. Add sugar, fresh and 
evaporated skim milk, and vanilla to rice, stirring well to combine.
2. Sprinkle cornstarch over milk a teaspoon at a time, stirring well 
to dissolve after each addition. Stir in nutmeg, cinnamon and salt. 
3. Bake one hour, stirring every 20 minutes to prevent rice from 
sticking to bottom of dish. Increase heat to 350 degrees. Stir in 
raisins if using and bake an additional 45 minutes to an hour 
continuing to stir after every 15 to 20 minutes. Serve hot, warm or 
cover and refrigerate to serve cold. 
*INFO*  Recipes from the Channel 5 Eyewitness News at Noon;
http://www.ksl.com/TV/recipes; Presented: 2/27/98 KSL
Television  (Salt Lake City,  UT) 1998
Prep:10 min.; Cook: 1hr 45min.; Serves: 9  EACH: 205 calories; 
8g protein; 43g carbohydrates; 0.4g fat (2%). 
Posted to FareShare 12-98 by kitpath@earthlink.net
                  - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 3620 0 0 0 0 0 0 0
                     *  Exported from  MasterCook  *
                 Fetuccine Primavera with Toasted Almonds
Recipe By     : mcrae@cs.ubc.ca (Valerie McRae)
Serving Size  : 1    Preparation Time :0:00
Categories    : Asparagus                        Broccoli
                Carrots                          Green Beans/Wax Beans
                Main Dishes                      Nuts
                Onions                           Pasta/Noodles
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          broccoli florets
   2      cups          cauliflower florets
   1      cup           asparagus or green bean pieces
   1      pound         fresh fettuccine
     1/4  cup           olive oil   (less)
   1                    onion, chopped
   1                    carrot, chopped
   1      small         sweet red pepper -- chopped
   4      cloves        garlic chopped
     1/2  cup           vegetable stock or water
   2      tablespoons   chopped fresh basil (or dried)
     1/4  teaspoon      pepper
     1/2  cup           Parmesan cheese
     1/2  cup           toasted silvered almonds
Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water, cook
fresh fettuccine for 5 - 7 minutes, (if using dried 12 - 15 minutes) or
until tender but firm. Drain well.
Meanwhile, in large skillet, heat oil over medium-high heat; saute onion
for 3-5 minutes or until golden brown. Add carrot, red pepper and 
garlic; saute for 2-3 minutes or until vegetables are tender-crisp. Add
to drained pasta along with broccoli mixture, stock, basil and pepper. 
Toss with Parmesan. Arrange on serving platter, sprinkle with almonds.
Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                               Fig Cookies
Recipe By     : Jennie Bartlett
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies                          Desserts
                Italian                          Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          flour
   1      cup           sugar
     1/2  cup           shortening
   2                    eggs
     1/2  teaspoon      baking powder
     1/2  teaspoon      salt
     1/2  teaspoon      baking soda
   1      pound         figs, dried
   1      cup           raisins
     1/2  cup           walnuts
     1/2  cup           brown sugar
                        wine -- optional
Mix together flour, sugar, shortening, eggs, baking powder, baking soda
and salt to form a soft dough.
Grind figs, raisins, nuts brown sugar together.  Add wine if used.  Set
aside.
Roll dough into a long rectangle, about 2" x 18" x 1/8" thin.  Place a
roll of fig filling and roll dough over, closing.  Cut into diagonal 
rectangles, about 1 1/2" long.  Place on greased baking sheet and bake
in a 350 oven for 18 minutes.  Remove from baking sheet, cool and 
frost with confectioner's sugar icing. 
Posted to FareShare 12-98 by BarFav <BarFav@aol.com> 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Fruit Cake (dark, from Aunt Mil)
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cakes                            Desserts
                Holidays                         Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb.           cherries --  glaced
   1 1/2  lbs.          pecans
   1      lb.           dates
     1/2  lb.           figs --  dried
     1/2  lb.           citron --  glaced
     1/4  lb.           orange peel --  glaced
     1/4  lb.           lemon peel --  glaced
   1      lb.           currants
   2      lbs.          raisins
   1      lb.           butter
   1      lb.           sugar
   1      lb.           flour
  10                    eggs
     1/2  cup           molasses (I use cane syrup)
   4      t             baking powder
   2      t             salt
   1                    orange --  grated, and juice
     1/2  cup           grape juice or strong coffee
   1      T             cinnamon
   1      T             allspice
   1      T             mace
   1      T             nutmeg
   1      t             ginger
     1/2  t             cloves
This is a family recipe, going back to wood stove times, and somewhat
brought up to date over the years.  I remember sitting in the kitchen in
my Grandmother's Victorian house, smelling all the wonderful smells. 
It was made in early November, and that's still pretty hot in New
Orleans, so the kitchen really steamed.  After they cooled, they were
wrapped in cheese cloth, and some sort of liquid was painted over them,
depending on the recipient. They were stored in old tins.  Every week,
the tins would be opened, and orange wine, a Louisiana product, or
pineapple juice, or bourbon, brandy, etc was  applied, lightly.  Too
much and the cake falls apart, too little and they end up dry.
Toward the end of baking, if my aunts weren't too pooped, they would
open the oven, paint a sugar glaze over the cakes, and arrange pecans
and cherry halves on the top for pretty.  The sugar glaze was to help
hem stick.
Cream butter and sugar;  add the eggs one at a time, beating well.  Add
molasses, grated peel,  liquids,  and flour mixed with spices and baking
powder.
Place dried and candied fruits in a large bowl and pour boiling water
over them. Stir around and drain very well.  Replace fruit in dried
bowl, add pecans and stir to mix somewhat evenly.  Pour in batter and
stir carefully to coat everything.  Pour into greased and lined loaf
pans. (8" or 9")  (This year I lined with parchment paper, and it's the
best so far.)
Bake at 300-325 for about 1 1/2 hours  Judge with straw. Don't over 
bake! This makes about 4 9" loaves, depending on how tall you want them.
Contributed to FareShare 12-98 by Gayle/ddmmom
                   - - - - - - - - - - - - - - - - - - 

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!