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FareShare Gazette Recipes --January 2001 - C's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Corn and Bean Chowder
Crab Balls
Crab Meat Spread On Green Peppers
Crusty Italian Bread
Cucumber Dipping Sauce
Curried Chicken Muffins

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                      * Exported from MasterCook *
                          Corn and Bean Chowder
Recipe By     :Violet Currie and Kay Spicer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             slices  bacon
  1                     onion -- finely chopped
  1              stalk  celery -- thinly sliced
  19            ounces  cream-style corn -- (1 can)
  1                cup  Romano beans -- mashed
                        or Dutch brown or white kidney beans
                        [cooked before]
  2               cups  skim milk
     1/2      teaspoon  salt
     1/4      teaspoon  white pepper
  1              pinch  ground nutmeg
                        chopped chives
In large saucepan over Medium heat, cook bacon until crisp. Drain on 
paper towels; crumble and set aside. Remove all but 1 teaspoon drippings 
from the saucepan. Add onion and celery; cook stirring occasionally, for 
5 minutes or until onion is translucent.
Stir in corn, mashed beans, milk, salt, white pepper and nutmeg; bring 
to a boil.  Reduce heat and simmer, uncovered, for 5 minutes or until 
thoroughly heated.
Ladle into warm soup bowls. Garnish with crumbled bacon and chives.
Makes 6 (1 cup) servings.
Source : "Full of Beans, 1993, p. 36"
S(MC formatting by): "bobbi744@acd.net"
Yield : "6 cups"
NOTES : For the testers this was hands-down favorite. Using pre-cooked 
beans, canned ones, if you wish, it takes only about 20 minutes to 
prepare and ladle into bowls.
Bobbie's Notes: This was very good. I think it could also be zinged up a 
bit with a dash of hot pepper sauce.
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
26 January, 2001. <http://www.fareshare.net>
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 49 Calories (kcal); 1g Total Fat; (22% calories from fat); 
4g Protein; 6g Carbohydrate; 3mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                                Crab Balls
Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2            lb  Crab meat
  1 1/2              c  Bread crumbs, soft
  1                     Eggs
  2         tablespoon  Cocktail sauce
  2         tablespoon  Mayonnaise
  2         tablespoon  Green onion, minced
  1         tablespoon  Fresh parsley, chopped
     1/2      teaspoon  Mustard powder
  1               dash  Red pepper
  1               dash  Black pepper
  1                  c  Potato chips, crushed
In large bowl, combine crab meat, bread crumbs, beaten egg, cocktail 
sauce, mayonnaise, green onion, parsley, mustard powder, red pepper and 
black pepper. Cover; chill at least 1 hour. Form mixture into 36 balls, 
using a rounded teaspoon for each. Roll in crushed chips; place on 
baking sheet.
Bake in 425 degree oven for 10 to 12 minutes until hot and golden brown.
Serve immediately with additional cocktail sauce for dipping.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 14 Calories (kcal); 1g Total Fat; (53% calories from fat); 
1g Protein; trace Carbohydrate; 11mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                    Crab Meat Spread On Green Peppers
Recipe By     :Tiffany Taylor
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  crab meat, flaked
  3        tablespoons  chopped parsley
  2 1/2    tablespoons  oil
  1           teaspoon  grated onion
  1           teaspoon  lemon juice
     1/2      teaspoon  cumin
  4                     green peppers, cut into squares
Place all the ingredients except green peppers in an electric blender or 
food processor. Process to desired consistency. Spread paste on green 
pepper squares.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 39 Calories (kcal); 4g Total Fat; (96% calories from fat); 
trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                           Crusty Italian Bread
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour -- 9 ounces
  2               cups  water
  2          teaspoons  instant yeast
  6               cups  unbleached flour
  2        tablespoons  malt powder or sugar
  1         tablespoon  salt
  2                     egg whites
For Sponge: The day before you want to serve the bread (or at least 10 
hours before), mix the 2 cups of flour with 2 cups of water and the 
yeast. Set aside for at least 6 hours, preferably overnight.
For Dough: The next day, or later, mix the sponge with the malt or 
sugar, salt and egg white. Beat vigorously, two minutes by machine, 
three minutes by hand, with a spoon or dough whisk. Mix in the remaining 
5 cups of flour, and knead the dough until it is soft and elastic, about 
8 minutes in a mixer, or about 12 minutes by hand. If the dough is too 
stiff, the bread won't rise properly; if it is too sticky, it'll be hard 
to work with. Adjust the consistency with additional flour or water 
until the dough is soft and supple, and stick sticks to your hands 
unless they're floured or oiled. Turn the dough into a greased bowl and 
let it rise, covered, for 1 1/2 to 2 hours. After the dough has doubled, 
turn it onto a clean work surface, sprinkled with flour or lightly 
oiled) and gently flatten it into an oval. Fold the oval in half 
lengthwise, and roll it into a loaf shape with slightly pointed ends.
Place the loaf on a baking sheet, or on a cornmeal sprinkled peel if you 
are going to bake it on a baking stone. Let it rise for another 1 to a 
1/2 hours, covered with a greased plastic wrap or an acrylic dough 
cover. Towards the end of the rising time, preheat your oven to 450. 
When the dough has almost doubled in bulk, spray it with water until 
it's thoroughly soaked. Let the bread rest for 10 minutes, then spray it 
again. Slash the  bread lengthwise, 1/2 inch deep, end to end.
Place the bread in the oven, and spray water into the oven (or throw ice 
cubes onto a hot cookie sheet on the oven's lowest rack the point is to 
produce steam). Reduce the oven heat to 400 and bake the bread for 15 
to 25 minutes, depending on whether you prefer a lightly golden load 
with a crisp crust, or a deeply caramelized loaf with a chewy tough 
crust. To keep the crust very crisp, allow the bread to cool in the 
turned off oven, with the door cracked open a couple of inches, about 30 
minutes.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
5 January, 2001.   <http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 1672 Calories (kcal); 1g Total Fat; (0% calories from fat); 
52g Protein; 360g Carbohydrate; 0mg Cholesterol; 3262mg Sodium
Food Exchanges: 23 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 
Fruit; 0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                          Cucumber Dipping Sauce
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  80                mL  water
  60                mL  white vinegar
  60                 g  sugar
  1           teaspoon  salt
  1                     cucumber
  1                     shallot or small onion, thinly sliced
  1              small  red chili, seeds removed and chopped finely
     1/2    tablespoon  fish sauce
  4             stalks  fresh coriander, finely sliced
  2        tablespoons  very finely diced carrots
  1         tablespoon  chopped roasted peanuts
  1         tablespoon  chopped coriander leaves
Over a medium heat, in a small saucepan, bring to boil the water, 
vinegar, sugar and salt. Remove from heat and cool. Peel and slice the 
cucumber in half along its length then slice thinly. Place in a bowl and 
add the shallot or onion, chili, fish sauce, coriander stalks and 
carrots and mix. Add the cooled vinegar mix. Garnish with chopped 
peanuts and coriander leaves just prior to serving with the fish cakes.
(c) Burke's Backyard 4/1999
Burke's Backyard, PO Box 929 Willoughby, NSW 2068
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 2 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 297 Calories (kcal); 1g Total Fat; (4% calories from fat); 
2g Protein; 74g Carbohydrate; 1mg Cholesterol; 2142mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 
Fat; 4 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                         Curried Chicken Muffins
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  3             medium  onions, thickly sliced
  3                     chicken thigh fillets (200g), chopped
  2        tablespoons  curry paste of your choice (not Thai-style)
  1                cup  natural yoghurt
  2 1/4           cups  self raising flour
     1/2           cup  vegetable oil, extra
  2                     eggs, lightly beaten
  2        tablespoons  lemon juice
  2        tablespoons  fresh coriander leaves, chopped
Preheat oven to 190C. Grease a 12 segment muffin tin well with butter 
or oil. Make sure you grease the top of the tin as well because when the 
muffins rise they could stick to that area.
Heat oil in a pan and tip in the onion rings. Cook on a medium heat, 
stirring often. Cook the onions without browning them by adding a splash 
of water, it should take about five to ten minutes. Put the onions aside 
when cooked. Three-quarters of the onions will be used for presentation, 
chop up the other quarter. Heat the pan again and add a little bit of 
oil and the chicken. Stir the chicken until it begins to turn white and 
then add the curry paste. Cook that slightly, adding a splash of water, 
to speed up the process. Cook for about a further minute then remove 
from the heat and stir in yoghurt. Let it cool slightly.
Sift flour into a large bowl, from a good height to aerate it for a 
better muffin mix. Add the chopped onions, lemon juice, eggs, vegetable 
oil, cooled curried chicken and chopped coriander and mix well. Spoon 
the mixture into the greased muffin tin and present the onion rings on 
top by gently pressing them into the muffin mix. Bake in the pre-heated 
oven for 15 to 20 minutes, until they've risen and are golden. Put them 
onto a wire rack to cool completely, otherwise they will become soggy 
when wrapped up to take on a picnic. No need for plates, forks or 
knives, perfect picnic food.
Makes 12 muffins
 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: 21 Calories (kcal); 2g Total Fat; (95% calories from fat); 
trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 
Fat; 0 Other Carbohydrates

 

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