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

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Sandy's Chocolate Cake
Sausage Rolls
Seafood Laksa
Seeded Semolina Bread
Sharp Cheddar Fondue
Simple White Cake
Simple White Cake Variations

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                          Sandy's Chocolate Cake
Recipe By     :Taste of Home Magazine
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  firmly packed brown sugar
  1                cup  butter or margarine, softened
 4                     eggs
  2          teaspoons  vanilla
  2 2/3           cups  flour
     3/4           cup  cocoa
  1         tablespoon  baking powder
     1/2      teaspoon  salt
  1 1/3           cups  sour cream
  1                cup  boiling water
                        Frosting
     1/2           cup  butter or margarine
  5               cups  confectioners' sugar
  3             ounces  unsweetened chocolate
  3             ounces  semi-sweet chocolate
  1                cup  sour cream
  2          teaspoons  vanilla
Cream brown sugar and butter. Add eggs, one at a time, beating well after 
each addition. Beat on high speed until light and fluffy. Blend in 
vanilla.
Combine flour, cocoa, baking soda and salt; add alternately with sour 
cream to creamed mixture. Mix on low just until combined. Stir in water 
until just blended.
Pour into three greased and floured 9 inch round baking pans.
Bake at 350 degrees for 35 minutes. Cool in pan 10 minutes. Remove to wire 
racks to cool completely.
Frosting:  In medium saucepan,  combine chocolates and butter over low 
heat until melted.  Combine confectioners' sugar, sour cream and vanilla 
in large bowl. Add melted mixture and beat until smooth (may have to add 
additional confectioners' sugar to achieve proper thickness.  Frost on 
cooled cake.
This is a wonderful chocolate cake. The recipe came from Taste of Home 
Magazine
Contributed to the FareShare Gazette by CGarlitz@aol.com; 
25 January, 2001.  <http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 6569 Calories (kcal); 281g Total Fat; (36% calories from 
fat); 96g Protein; 989g Carbohydrate; 1235mg Cholesterol; 4270mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 
0 Fruit; 53 1/2 Fat; 42 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                              Sausage Rolls
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  bread
     1/2           cup  hot water
  2                 kg  (4lb) sausage mince
  1                     onion ,finely chopped
     1/2           tsp  mixed herbs
  750                   g(24 ounce)pack of ready rolled puff
                        pastry,(if using
                        frozen pastry, thaw first),
  1                     egg beaten
                        salt & pepper to taste
Remove crusts from bread and soak in hot water for 5 mins, then squeeze 
to remove excess water, combine the bread in a bowl with the onion and 
sausage, herbs and salt & pepper and place in an icing bag.
Cut the sheets of pastry in half and pipe the filling along the both the 
long edges of the pastry, turn the edges in over the filling and then turn 
again, so that the filling is totally incased in the pastry.
Repeat the process, till all the filling and pastry is used.
Score the pastry at 5cm (2") intervals and brush with beaten egg.
Bake at 230c(450f) on a greased oven slide for 20 minutes, then reduce 
temperature to 180c(350f) and bake for a further 10-15 minutes When done, 
slice along scored lines and serve... makes about 48 rolls
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 401 Calories (kcal); 5g Total Fat; (12% calories from fat); 
12g Protein; 74g Carbohydrate; 2mg Cholesterol; 811mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates
                      * Exported from MasterCook *
                              Seafood Laksa
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Geoff's Genuine Laksa Paste:
  2          teaspoons  coriander seeds
  2          teaspoons  cumin seeds
  1        2 cm length  fresh turmeric, grated
  1             medium  onion, finely chopped
  2 1/2             cm  knob ginger, grated
  100               ml  coconut cream
  3             cloves  garlic, crushed
  1              stalk  lemon grass, finely chopped
  5                     bird's-eye chiles, finely chopped
  1         tablespoon  shrimp paste
Lightly toast the coriander and cumin seeds then grind them either in a 
mortar and pestle or a spice grinder. Add the spices to the rest of the 
ingredients and put in a blender. Blend until smooth.
Seafood Laksa:
Ingredients
2 tablespoons vegetable oil
shop-bought laksa paste - see jar label for quantity (or make up Geoff's
recipe, above)
2 x 400 ml cans coconut cream
500 ml chicken stock
50 g palm sugar, grated
bean curd puffs (optional)
2 tablespoons fish sauce
6 kaffir lime leaves, shaved very finely
juice of 2 limes
200 g uncooked prawns, peeled
400 g white fish fillets, cubed
200 g calamari, sliced
400 g fresh egg noodles
100 g bean sprouts, for garnish
1 cup coriander leaves, for garnish
chile jam, for garnish (optional)
Soak the bean curd puffs in hot water. Place the bean shoots into a dish 
of cold water. Heat the vegetable oil in a large saucepan. Fry the laksa 
paste over a medium heat for 1 or 2 minutes, until fragrant. Add the 
chicken stock and the coconut cream and bring to simmering point. Halve 
the bean curd puffs and add them along with the palm sugar, kaffir lime 
leaves, lime juice and fish sauce and allow to come back to temperature. 
Add the uncooked prawns, fish fillets and calamari slices and simmer for 5 
minutes, or until the prawns are cooked. Lower the egg noodles into 
boiling water and leave for 2 minutes. Drain and divide them evenly 
between six serving bowls.
Tip: Soup bowls can be warmed first by filling them with hot water. After 
a few seconds pour the water out and bowls will be ready to use.) Ladle 
the laksa over the top of the noodles and garnish with the bean sprouts, 
fresh coriander leaves and a dollop of chili jam.
Further information:
Ingredients such as laksa paste, palm sugar, fish sauce and chili jam are 
available at many supermarkets, department store food halls and Asian food 
stores. Chris Lim Laksa Paste costs about $19.95 for a 400g jar, but there 
are other less expensive brands available. Fresh noodles are available 
from the refrigerated section at supermarkets. Geoff used Hokkien noodles 
in our segment, but you can experiment with other noodles if you like.
(c) Burke's Backyard 30/1999
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: 57 Calories (kcal); 6g Total Fat; (86% calories from fat); 1g 
Protein; 1g 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 *
                          Seeded Semolina Bread
Recipe By     :Vicki Caparulo
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  water -- 100
     1/2      teaspoon  dry yeast -- rounded
  1 1/8           cups  warm water
  4             ounces  Biga
  1                cup  Semolina flour
  1         tablespoon  salt
  3               cups  flour
  2        tablespoons  toasted garlic
  1                cup  toasted sesame seeds
  1                cup  cornmeal
Sprinkle yeast over 1/2 cup water in the mixer bowl and allow to sit 
for 7 to 10 minutes until creamy.
Using the paddle attachment with the mixer on low speed, add the remaining 
water and the Biga. Add the semolina flour and the salt and, when blended, 
add the garlic. Next add the bread flour, a 1/2 cup at a time, until 
blended. Increase the mixer speed to medium for about 2 minutes and then 
gradually increase until the speed is medium high.
When the dough has pulled away from the sides of the bowl, scrape the 
dough off the paddle, sprinkle with a little flour and switch to the dough 
hook. Start the mixer on low until the flour is incorporated and then 
gradually work back up to medium high. Allow the dough to "climb" up onto 
the hook  and continue to knead until it begins to "slap" the bowl. Turn 
out onto a well floured board, sprinkle with a little flour and gently 
knead and fold with your fingertips until the dough is smooth and springs 
back when poked.
Transfer to a lightly oiled bowl, cover and set in a warm place to rise 
until doubled, about 1 1/2 hours. (or, at this point, the bowl can be 
placed in the refrigerator to slow rise overnight or frozen.) With the 
brick on a rack positioned in the lower third of the oven, preheat the 
oven to 450.
Sprinkle a large piece of parchment paper with cornmeal. Cover a pan or 
plate heavily with the toasted sesame seeds. When the dough has doubled, 
turn out onto a heavily floured board (do not punch down!) divide in half 
and stretch the dough into a rectangle, about 5" x 8". Beginning at the 
short end, roll the dough into a log. Cut the log in half and then, 
working with one half at a time, fold each end in towards the middle and 
roll and press into a long loaf, taking care to tuck the ends in well and 
pinch the seam closed. Wet the top of the loaf, roll in the sesame seeds, 
and place, seeded side up, on the parchment paper to rise.
When the bread has risen, about 45 minutes to 1 hour, place the loaves, 
still on the parchment paper, directly onto the brick and saturate the 
oven sides with the squirt bottle. Continue to squirt the oven sides 
thoroughly every two minutes for the first ten minutes.
Bake the loaves for an additional 20 to 25 minutes or until well browned 
on top and dark brown on the bottom. The loaves are done when they sound 
hollow when tapped on the bottom. Cool on a rack.
[Caution: be careful not to aim your spray of water at a hot light bulb
inside your oven. Aim it at the sides as Jennie says. H.]
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
6 January, 2001.
<http://fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 1601 Calories (kcal); 35g Total Fat; (19% calories from fat); 
47g Protein; 275g Carbohydrate; 0mg Cholesterol; 3235mg Sodium
Food Exchanges: 18 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                           Sharp Cheddar Fondue
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               Cups  Sharp Cheddar Cheese diced
  1                Cup  Blue Cheese (4 Oz)
  1                Cup  Tomato Soup undiluted
  2          Teaspoons  Worcestershire Sauce
     1/4           Cup  Dry Sherry
Combine all ingredients except wine in saucepan and cook over low heat, 
stirring continuously until smooth. Stir in wine and serve.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 19 Calories (kcal); 0g Total Fat; (0% calories from fat); 
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
                      * Exported from MasterCook *
                            Simple White Cake
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  1 1/2           cups  sugar
  3          teaspoons  baking powder
  1           teaspoon  salt
  1                cup  milk
     1/2           cup  shortening
  4                     egg whites
  2          teaspoons  vanilla
Heat oven to 350. Grease bottom of 9x13 in baking pan.
In large bowl, blend all ingredients except egg whites and vanilla, at low 
speed until moistened. Beat 2 minutes at medium speed. Add egg whites and 
vanilla. Beat 2 more minutes.
Pour batter into prepared pan. Bake at 350 for 35-40 minutes or until 
tests done.
(Can also be baked in two 8 or 9 inch square pans. Freezes well)
This is a really simple white cake but is very good. I have won blue 
ribbons with this at the county fair. I like to frost it with a 
buttercream frosting, but replace milk and vanilla with lemon juice and 
add some grated lemon peel (2 or 3 T).
Contributed to the FareShare Gazette by CGarlitz@aol.com; 
25 January, 2001.
<http://www.fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 3226 Calories (kcal); 113g Total Fat; (31% calories from 
fat); 48g Protein; 509g Carbohydrate; 33mg Cholesterol; 3941mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 
22 Fat; 20 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                       Simple White Cake Variations
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        White cake variations
Cherry nut:  stir in 2 cup chopped maraschino cherries. Make butter 
frosting using cherry juice in place of milk.
Coconut :  Stir in 1 cup flaked coconut before pouring into pans. 
Sprinkle coconut over frosting
Poppy Seed:  combine mixture of 1/4 c. poppy seed and 1/4 c. milk. Add to 
batter with egg whites and vanilla.
Contributed to the FareShare Gazette by CGarlitz@aol.com; 
25 January, 2001.
<http://www.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

 

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