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FareShare Gazette Recipes --January 2001 - B's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Bacon And Smoked Oysters
Bacon Roll-Ups
Baked Brie
Baked Vegetable Chips
Basic Crispy Potato Skins
Basil Dip
Beaver Island Dessert
Beer Cheese Fondue

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FareShare Gazette Recipes.

                      * Exported from MasterCook *
                         Bacon And Smoked Oysters
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                can  Smoked oysters
     1/4             c  Light vegetable oil
     1/2            lb  Bacon strips
  40                    Round wooden toothpicks
  3         tablespoon  Garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick 
through to hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 1307 Calories (kcal); 112g Total Fat; (78% calories from 
fat); 69g Protein; 1g Carbohydrate; 193mg Cholesterol; 3623mg Sodium
Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
16 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                              Bacon Roll-Ups
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                 oz  Cream cheese w/chives
  1                  T  Milk
  25                    Mixed grain sandwich bread
  25                    Bacon cut in halves
Combine milk and cheese. Stir to spreading consistency. Spread about 2
teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and 
wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or 
until bacon browns. These freeze well. thaw before cooking.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 150 Calories (kcal); 8g Total Fat; (48% calories from 
fat); 8g Protein; 11g Carbohydrate; 33mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                                Baked Brie
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              wedge  brie (any size)
                        red grapes, seedless
                        brown sugar
Cut the brie in half (butterfly it, so that you now have two wedges), 
place the brie, cut side up, on a baking sheet. Cut enough red grapes 
in half length wise to lightly cover the 2 brie wedges...grapes go onto 
the brie cut side down...I just use a few grapes, I don't over do 
it...then, sprinkle generously with brown sugar. bake at 350, until the 
brie becomes soft and starts to melt. serve with French bread or 
crackers.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                          Baked Vegetable Chips
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Mediterranean-style chips:
  2        tablespoons  cooking oil
                        Half a teaspoon garlic salt
                        One quarter of a teaspoon dried thyme,
                        crushed
                        One quarter of a teaspoon dried oregano,
                        crushed
     1/8      teaspoon  pepper
  3               cups  One quarter of a inch thick slices peeled
                        root vegetables such as
                        sweet or white potatoes, parsnips, or
                        carrots (1 pound)
                        **Dilled chips:
  2        tablespoons  cooking oil
  2             cloves  garlic, minced
                        Half a teaspoon dried dillweed
     1/8      teaspoon  salt
  3               cups  One quarter of a inch-thick slices peeled
                        root vegetables such as
                        sweet or white potatoes, parsnips, or
                        carrots (1 pound)
For Mediterranean chips, in a large bowl stir together the oil, garlic 
salt, thyme, oregano, and pepper. Add vegetable slices and toss gently 
till well coated. Arrange in a single layer on lightly greased baking 
sheets. Bake in a preheated 350 oven for 20-25 minutes, or till crisp 
and light golden brown. Serve warm.
For dilled chips, in a large bowl stir together the oil, garlic, 
dillweed and salt. Continue as directed above.
Note:  The fine-slicing blade of a food processor or a mandolin is a 
great tool for cutting these vegetables. Serve them as you would potato 
chips: as a snack or as a side dish with a sandwich. Choose either a 
Mediterranean-style flavor or a dill-based seasoning.
This came from www.cooking.com and my sons love it. And I don't mind 
cause it's not as bad as packet chips. Kiska Greenbank Island
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 2 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 80 Calories (kcal); 9g Total Fat; (99% calories from fat); 
trace Protein; trace Carbohydrate; 0mg Cholesterol; 44mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                        Basic Crispy Potato Skins
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6 ea Medium potatoes (about 2 lbs)
1/4 c Butter/margarine, melted
Salt and pepper, to taste
Preheat oven to 400 degrees. Scrub potatoes and pierce each one several 
times with a fork. Bake 45 minutes to 1 hour, or until tender. Cut each 
potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving 
a 1/8" thick shell. (Save pulp for another recipe or see below.) Brush 
skins inside and out with melted butter. Sprinkle with salt and pepper. 
Place skins, skin-side down, on a baking sheet. Bake about 15 minutes 
or until crisp. Serve hot. Makes 2 skins per serving.
For Leftover Potato Insides:
* Mashed potatoes. Add your choice of salt, pepper, sliced green onion, 
crumbled bacon, shredded cheese and/or fresh herbs. Top with bread 
crumbs, dot with butter and bake until heated through.
* Saute' chopped onion in butter until tender. Stir in potatoes and 
continue to cook and stir until heated through.
* Make a potato salad using warm potato insides. Toss with bottled 
vinaigrette dressing or mayonnaise, sliced green onion, chopped olives 
and crumbled bacon. Chill.
* Add to soups to thicken them.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                                Basil Dip
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  fresh basil, stalks removed
  2             cloves  garlic
                        finely grated rind and juice of 1 lemon
  1                cup  ricotta cheese
     1/2           cup  toasted pine nuts
In food processor, combine basil, garlic, lemon rind and juice. Process 
until well chopped. Add ricotta and process until well combined. Stir 
in pine nuts. Delicious with platter of raw vegetables.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 437 Calories (kcal); 32g Total Fat; (65% calories from 
fat); 28g Protein; 9g Carbohydrate; 124mg Cholesterol; 208mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                          Beaver Island Dessert
Recipe By     :Jane Rondeau, Bay Medical Center, Bay City, MI
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Combine:
  8             ounces  dates -- cut up
  1 1/2           cups  boiling water
  1           teaspoon  baking soda
                        Cream:
     3/4           cup  butter
     1/2           cup  sugar
                        Place in refrigerator
                        until cool or cold.
  2                     eggs -- beaten & added to
                        cooled mixture
                        Combine:
  1                cup  flour
     1/2      teaspoon  salt
     1/4      teaspoon  baking soda
                        Add to creamed mixture and eggs
                        Add cooled date mixture.
                        Topping:
     1/2           cup  sugar
     3/4           cup  chopped nuts
  1                cup  chocolate chips
Put date mixture in pan and sprinkle with topping mixture. 
Bake at 350 F. for 35-45 minutes.
Source : "B.M.C. Cookbook"
S(MC formatting by): "bobbi744@acd.net"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
16 January, 2001.  <http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 4867 Calories (kcal); 275g Total Fat; (48% calories from 
fat); 57g Protein; 611g Carbohydrate; 747mg Cholesterol; 4212mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 
9 1/2 Fruit; 52 1/2 Fat; 23 Other Carbohydrates
 
                     * Exported from MasterCook *
                            Beer Cheese Fondue
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1        small clove  garlic, halved
     3/4           cup  beer
  8             ounces  process Swiss cheese, shredded (2 cups)
  4             ounces  sharp natural Cheddar cheese, shredded (1 Cup)
  1         tablespoon  all-purpose flour
  1               Dash  bottled hot pepper sauce
Rub inside of heavy saucepan with cut surface of garlic; discard garlic. 
Add beer and heat slowly. Coat cheeses with flour. Gradually add to 
beer, stirring constantly, till mixture is thickened and bubbly. (Do not 
allow mixture to become too hot.) Stir in hot pepper sauce.
Transfer to fondue pot; place over fondue burner. Spear dipper with 
fondue fork; dip into fondue, swirling to coat. (If mixture becomes too 
thick, stir in a little additional warmed beer.)
Use pieces of French bread for dipping
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 101 Calories (kcal); trace Total Fat; (1% calories from 
fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates

 

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