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FareShare Gazette Recipes --January 2001 - F's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Fairy Bread
Farmhouse Beef Casserole
Fast Cheese Fondue
Fish Pie
French Fried Sweet Potatoes
Fruit Flamri
Fruit Stuffed Pork Loin Roast

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                               Fairy Bread
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2 slices white bread(per child)
1 can condensed milk
1 packet 100's & 1,000's(sprinkles)
Spread each slice of bread with condense milk, cut into quarters, sprinkle 
generously with sprinkles, arrange on platter.
(Easy huh? now just sit back and watch them go!)
NOTE : Some people substitute the condensed milk for margarine.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
              - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                         Farmhouse Beef Casserole
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  500                g  Blade Steak Cubed
  1         tablespoon  flour
  2             cloves  garlic
  1                cup  chopped celery
  1                cup  chopped carrots
  1              large  potato cubed
  1                can  tomato soup
  1              large  onion cut into rings & separated
  1                cup  sliced mushrooms.
  2                     bay leaves
  1                cup  beef stock (1 stock cube in 1 cup water)
Toss meat in flour.
Place all ingredients in casserole with lid.
Cook on High for 10 minutes or until mixture boils.  Cook on medium low 
for 45 minutes or until meat is tender.
Thicken with cornflour and cook on high for 2 minutes.
Meat can be substituted for more vegetables if meat is not desired.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 198 Calories (kcal); 2g Total Fat; (10% calories from fat); 
5g Protein; 42g Carbohydrate; 0mg Cholesterol; 846mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
                      * Exported from MasterCook *
                            Fast Cheese Fondue
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3 cups Gruyere or Swiss cheese (12 ounces) -- coarsely shredded
2 tablespoons all-purpose flour
1 clove garlic -- halved
1 1/4 cups dry white wine* (see notes)
1 tablespoon kirsch or dry sherry
dash nutmeg
dash white pepper
French or Italian cubed bread/veggies
Bring shredded Gruyere or Swiss cheese to room temp. Toss cheese with 
flour; set aside.
Rub inside of fondue pot with garlic halves, then discard garlic.
In medium saucepan heat wine over med heat until small bubbles rise to 
surface. Just prior to wine boiling, reduce heat to low, stir in cheese a 
little at a time stirring constantly making sure each addition of cheese 
melts before adding more. Stir till mixture bubbles gently. Stir in kirsch 
or sherry, nutmeg and white pepper. Transfer cheese mixture to a warmed 
fondue pot and keep mixture bubbling gently.
Serve with bread cubes and/or raw veggies.
*For milder flavor, substitute 1/4c. chicken broth or water for 1/4c. of 
wine.
(For an Onion-Cheese Fondue variation, prepare with ingredients as given 
above AND stir in 1/2C. sliced green onion and 1/2 cup shredded carrot 
into the cheese mixture with the kirsch or sherry.)
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 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 *
                                 Fish Pie
Recipe By     :Going Wild; recipes from the great Canadian outdoors
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter or margarine -- (15 ml)
     1/4           cup  fine dry breadcrumbs -- (50 ml)
  2               cups  cooked flaked whitefish -- (500 ml)
     3/4           cup  mashed potatoes -- (175 ml)
  5             slices  bacon -- chopped
  2                     eggs -- slightly beaten
                        Salt and pepper -- to taste
  1         tablespoon  butter or margarine -- (15 ml)
Preheat oven to 350F (180C).
Butter a 2-quart (2 L) pie plate or baking dish. Sprinkle half of the 
bread crumbs over the butter.
Combine the fish, potatoes, bacon, eggs, salt, pepper and remaining bread 
crumbs. Blend well. Place in the prepared baking dish. Smooth the top and 
dot with butter.
Bake for 45 minutes.
Makes 4 to 6 servings.
From : Going Wild; recipes from the great Canadian outdoors by Linda 
Braun and Barbara Cox-Lloyd; 1987; ISBN 0-88833-197-5.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 10 January, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 187 Calories (kcal); 13g Total Fat; (63% calories from fat); 
7g Protein; 10g Carbohydrate; 117mg Cholesterol; 363mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 
Fat; 0 Other Carbohydrates
 
                     * Exported from MasterCook *
                       French Fried Sweet Potatoes
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  Sweet Potatoes
  1                  c  Crushed Corn Flakes
  1              large  Egg
  1         tablespoon  Water
Parboil sweet potatoes for about 10 minutes. Drain, peel and cut into 
strips. Mix egg with water and beat thoroughly. Separate crushed corn 
flakes in two separate bowls, making two 1/2 cups each. Flour may be 
substituted for one of the bowls of flakes. Dip the cut potatoes in the 
flour or crushed flakes, then in the egg mixture and then again in the 
other bowl of crushed flakes. Deep fry in oil (375 to 385 degrees) until 
browned.
Drain on absorbent paper and sprinkle with salt. A mixture of cinnamon and 
sugar could also be used for a sweet taste.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
             - - - - - - - - - - - - - - - - - - - 
Per serving: 475 Calories (kcal); 6g Total Fat; (10% calories from fat); 
12g Protein; 95g Carbohydrate; 187mg Cholesterol; 107mg Sodium
Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                               Fruit Flamri
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  250               ml  dessert wine (preferably a botrytis
                        affected Riesling or semillon)
  250               ml  water
  125                g  fine semolina
  2              large  egg yolks
  2              large  egg whites
  2               Tbsp  caster sugar
                        For the berry sauce:
  100                g  raspberries (fresh or frozen) or other
                        berries of choice
  1               Tbsp  icing sugar
Into a heavy bottomed pan put water and wine. Bring to the boil, reduce 
heat and sprinkle in semolina a little at a time stirring constantly. 
Allow to simmer over low heat for 10 minutes stirring occasionally.
It should be a smooth mixture. If it dries out add a little more water. It 
doesn't matter if there are a few small lumps.)
Beat egg yolks with caster sugar until sugar has dissolved and the mixture 
is smooth.
Beat egg whites until peaks form.
Make sure mixing bowl is clean as is the whisk. A half teaspoon of cream 
of tartar may be added to assist the process.
Remove semolina to a mixing bowl. Stir in egg yolk mixture. Fold in beaten 
egg whites. Make sure they're not wildly mixed in. Mixture must remain 
aerated.
Put dollops of the mixture into greased ramekins (or cups) cover lightly 
with plastic wrap and steam for 20 minutes.
For berry sauce:  Strain berries through fine strainer. Stir in sugar. 
Strain again. If the berries taste too sweet add a little lemon juice.
Allow flamri to cool a little before upturning onto serving plate.
Serve warm or cold with fruits of choice and the raspberry sauce.
Leftover potential: Keeps for two or three days in refrigerator.
(c) 1997 Australian Broadcasting Corporation
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 30 Calories (kcal); 2g Total Fat; (51% calories from fat); 2g 
Protein; 1g Carbohydrate; 71mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
                      * Exported from MasterCook *
                      Fruit Stuffed Pork Loin Roast
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                lbs  (1 kg) trimmed boneless pork loin
                        Salt and freshly ground black pepper
  1                     Granny Smith apple, peeled, cored and
                        diced
  6                     dried apricots, minced
     1/2           cup  Parmesan cheese
  1                tsp  minced fresh sage, or 1/2 tsp dried
                        rubbed sage
  1                 Tb  vegetable oil
  3                     fennel bulbs, trimmed and thinly sliced
                        (reserve leaves for garnish)
  2               lbs.  (1 kg) Yukon Gold or other yellow potato,
                        scrubbed and cut in half
  10            cloves  garlic, peeled
  1                 Tb  olive oil
Split the pork lengthwise without cutting through it so that you can open 
it like a book (butterflied). Pound to a uniform thickness of about 1 inch 
(2.5 cm). Season with salt and pepper. In a small bowl combine the apple, 
apricots, Parmesan and sage and mix well. Spread over pork, roll pork and 
tie with kitchen twine at 2 inch (5 cm) intervals. 
Heat the vegetable oil in a large pan over high heat and brown the pork 
roast on all sides. Add the potatoes, fennel and garlic, and drizzle the 
olive oil over all. Roast 35 to 40 minutes in a 400F (200C) oven. Slice 
across roll to serve. Transfer to warm serving platter along with the 
potatoes, fennel, and garlic. Garnish with the reserved fennel fronds.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 2 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 502 Calories (kcal); 56g Total Fat; (98% calories from fat); 
2g Protein; trace Carbohydrate; 4mg Cholesterol; 93mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 
Fat; 0 Other Carbohydrates

 

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