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FareShare Gazette Recipes --January 2001 - A's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Appetizer Meatballs
Art's Krab-Stuffed Flounder
Asian Fish Rolls In Rice-Paper Wrappers
Avocado Dip

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                      * Exported from MasterCook *
                           Appetizer Meatballs
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Ground beef
  1                     Egg -- lightly beaten
     1/2           cup  Soft bread crumbs
     1/4           cup  Milk
     1/3           cup  Onion -- finely chopped
  1           teaspoon  Salt
     1/2      teaspoon  Worcestershire sauce
                       Sauce:
     1/2           cup  Ketchup
     1/2           cup  Onion -- chopped
     1/3           cup  Sugar
     1/3           cup  Vinegar
  1         tablespoon  Worcestershire sauce
     1/8      teaspoon  Pepper
Recipe by: Taste Of Home DEC/JAN 1996
Combine the first 7 ingredients; mix well. Shape into 1" balls. In a 
skillet over medium heat, brown meatballs; drain. Place in a 2-1/2 qt 
baking dish. Combine sauce ingredients. Pour over meatballs. Bake, 
uncovered at 350 degrees for 50-60 minutes or until meatballs are done.
Yield: about 3 dozen.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 2030 Calories (kcal); 128g Total Fat; (56% calories from 
fat); 88g Protein; 133g Carbohydrate; 581mg Cholesterol; 4247mg Sodium
Food Exchanges: 1/2 Grain(Starch); 11 1/2 Lean Meat; 2 Vegetable; 0 
Fruit; 19 Fat; 7 Other Carbohydrates
                      * Exported from MasterCook *
                       Art's Krab-Stuffed Flounder
Recipe By     :Art Guyer
Serving Size  : 2     Preparation Time :1:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     flounder fillets
     1/2           cup  onion -- finely chopped
     1/2           cup  celery -- finely chopped
  1         tablespoon  garlic -- minced
  1              stick  margarine -- melted [divided]
  1              pound  crabmeat (or artificial crab)
  2             slices  bread -- cut in small pieces
  2              large  eggs -- lightly beaten
     1/2      teaspoon  Tabasco sauce
     1/2    tablespoon  dried parsley
  4             ounces  ham -- diced
  1         tablespoon  sherry
                        garlic pepper -- (with salt)
                        to taste
  1                     lemon -- juice of
1. Saute the onion, celery, and garlic in half of the butter for 5 
minutes, until soft.
2. Mix the sautéed vegetables with the remaining ingredients, except 
the fish and lemon juice.
3. Spray a baking dish with vegetable spray and place the flounder in 
the dish.  Stuff the fish with the mixture (pile the mixture on top the 
filets and pressing it down).
4. Add the lemon juice to the remaining butter and pour over the fish.
5. Bake in a 350 degree oven for 30-40 minutes, until the fish flakes 
easily and the stuffing is hot.
S(MC Format by Art)
NOTES : If crab mixture is left, spray a small baking dish with 
vegetable spray and press mixture into it. Cook with the flounder and 
serve on the side or eat the next day.
I used artificial crab for this dish and it was great. I know it would 
really be good with real lump crabmeat.
Contributed to the FareShare Gazette by Art; 
25 January, 2001.  <http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 833 Calories (kcal); 59g Total Fat; (63% calories from 
fat); 50g Protein; 25g Carbohydrate; 298mg Cholesterol; 1638mg Sodium
Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 
10 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                 Asian Fish Rolls In Rice-Paper Wrappers
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Tomato-Ginger Dipping Sauce:
     3/4             c  Tomato puree
  2         tablespoon  Lime juice
  1                  t  Grated gingerroot
  1                  t  Reduced-sodium soy sauce
     1/2      teaspoon  Sesame oil
     1/2      teaspoon  Chile paste or 1 teaspoon
                        finely chopped hot chile
                        Asian Fish Rolls Recipe:
  2                  c  Bean sprouts
  2                  c  Shredded napa (Chinese) cabbage
  2                  c  Chinese pea pods, cut into julienne strips
  18                6"  rice-paper wrappers
     3/4            lb  Finely chopped cooked sea bass or
                        whitefish (2 cups)
     1/3             c  Chopped fresh cilantro leaves
  3         tablespoon  Finely chopped unsalted roasted peanuts
For Tomato-Ginger Dipping Sauce:
Mix all ingredients in small glass or plastic bowl. Cover and 
refrigerate until serving time.
For Asian Fish Roll Recipe:
Prepare Tomato-Ginger Dipping Sauce.
Heat 1 inch water to boiling or place steamer basket in 1/2 inch water 
(water should not touch bottom of basket) and heat to boiling.
Add bean sprouts. Cover and cook or steam 2 minutes.
Immediately rinse in cold water; drain. Repeat with cabbage and pea 
pods. Place rice-paper wrappers, 2 at a time in bowl of hot water 45 
seconds. Remove and place on plate. When completely soft, separate 
wrappers. Place about 2 tablespoons fish, 1 tablespoon each bean 
sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon 
peanuts in center of each wrapper. Fold one end of wrapper up about 1 
inch over filling; fold right and left sides in over folded end. Fold 
remaining end down, wrapping around roll.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 220 Calories (kcal); 3g Total Fat; (11% calories from fat); 
14g Protein; 43g Carbohydrate; 0mg Cholesterol; 3164mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                               Avocado dip
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        flesh of 2 small or 1 large avocado
  150                g  silken tofu
  2        tablespoons  lemon juice
  1           teaspoon  chopped chili (or use 1 tablespoon sweet
                        chili sauce)
  1              clove  crushed garlic
                        freshly ground black pepper
Combine avocado flesh with remaining ingredients and mash or use a food 
processor until well blended. Best made the day it will be used. Cover 
with plastic wrap and keep refrigerated until needed.
Rosemary's healthy dips:
Serve dips with oven baked corn chips or with a platter of raw 
vegetables such as strips of red and yellow capsicum, carrot or celery 
sticks, baby corn and green beans, asparagus or broccoli pieces that 
have been steamed for 1-2 minutes, then plunged into a bowl of iced 
water (this keeps them tender and crisp and maintains their bright 
colour).
Further information:
For more of Rosemary Stanton's advice on food and nutrition consult:
Rosemary Stanton's Complete Book of Food & Nutrition (Simon & Schuster,
revised edition 1995, rrp $29.95) Eating for Peak Performance (Allen &
Unwin, second edition, 1994, rrp $14.95).  © Burke's Backyard 1998
Burke's Backyard, PO Box 929 Willoughby, NSW 2068
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per serving: 8 Calories (kcal); 0g Total Fat; (0% calories from fat); 
trace Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates

 

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