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FareShare Gazette Recipes --February 2001 - S's (Page 2)

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Recipes Included On This Page

Stir-Fried Shrimp with Eggs
Strawberry Sour Cream Popovers
Sugar Heart Cookies
Sugar Plum Ring

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                      * Exported from MasterCook *
                       Stir-Fried Shrimp with Eggs
Recipe By     :
Serving Size  : 4     Preparation Time :0:00z
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  fresh shrimp -- or frozen (raw)
  1                cup  bean sprouts
  3        tablespoons  vegetable oil
  1           teaspoon  salt
  6                     eggs -- slightly beaten
     1/2      teaspoon  salt
     1/8      teaspoon  white pepper
     1/4           cup  chopped green onions -- with tops
     1/4      teaspoon  sesame oil
Peel shrimp. (If shrimp are frozen, do not thaw; peel under running cold
water.) Make a shallow cut lengthwise down back of each shrimp; wash out
vein. Cut shrimp into 3/4" pieces. Rinse bean sprouts in cold water, drain.
Heat wok or 12 inch skillet until very hot. Add vegetable oil. rotate wok
to coat side. Add shrimp; stir-fry 1 minute. Add bean sprouts and 1 
teaspoon salt; stir-fry 1 minute. Remove shrimp and bean sprouts from wok
to strainer. Mix egg, 1/2 teaspoon salt and the white pepper. Add shrimp,
bean sprouts, eggs, onions and sesame oil to wok; cook and stir until eggs
are thickened throughout but still moist.
Submitted to FareShare 2-2001 by bobbi744@acd.net
Source: "Betty Crocker Cookbook #59, 30 Minutes or Less, July '1991, p. 31"
S(MC formatting by):    "bobbi744@acd.net"
NOTES : Bobbie's Note: This was very easy and wonderful. I had precooked
shrimp so only put them in the pan briefly to warm, then added the bean
sprouts and then just added the remaining ingredients.
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
7 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 261 Calories (kcal); 18g Total Fat; (63% calories from fat); 
21g Protein; 3g Carbohydrate; 367mg Cholesterol; 969mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 
3 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                      Strawberry Sour Cream Popovers
Recipe By     :Marianne Lesher, Old Louisville Inn, Louisville, KY
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Popovers:
  4                     eggs
  2               cups  sour cream
  2               cups  flour
  5        tablespoons  sugar -- plus some for
                        coating
     1/4      teaspoon  salt
                        Strawberry Sauce:
  3        tablespoons  sugar
  2        tablespoons  cornstarch
  1              quart  frozen strawberries
  1         tablespoon  orange liqueur -- or orange juice, optional
Popovers: To make the popovers: Butter 6 popover cups and sprinkle with
sugar. Heat oven to 450 F.
Beat eggs until foamy, then combine with sour cream in a bowl. Sift flour
into a separate bowl. Add sugar and salt and stir again into bowl. Add
liquid from first bowl and beat until smooth.
Divide butter among popover cups. Place on a cookie sheet, if your cups 
are not attached, and bake 15 minutes. Reduce heat to 350 F. and bake 20
minutes more.
To serve, place a split-open popover on a small plate and top with
strawberry sauce.
Strawberry Sauce: Combine sugar and cornstarch in a saucepan and stir until
completely mixed. Add berries and set aside for 20 minutes, stirring
occasionally. Add liqueur and heat over medium flame until mixture boils,
stirring occasionally. Remove from heat, spoon over popovers and serve.  If
you have extra sauce, serve it over other breakfast breads, such as waffles
and French toast, or with ice cream.
Source :   "Gannett News Service, Lansing State Journal, 2-18-2000"
S(MC formatting by):   "bobbi744@acd.net"
Yield :   "6 to 12 popovers"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
22 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                           Sugar Heart Cookies
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter
  1                cup  sugar
  2              large  eggs
  3 1/2           cups  flour
     1/4      teaspoon  salt
  1         tablespoon  baking powder
     1/3           cup  milk
  2          teaspoons  vanilla
                        sugar -- red crystals
Soften butter to room temperature. Place in a bowl and blend in sugar 
gradually. Add eggs one at a time, beating until mixture is light and 
fluffy. Set aside.
Sift together flour, salt, and baking powder. Set aside.
Mix milk with vanilla. Set aside.
Stir dry ingredients alternately with milk mixture into creamed egg 
mixture to form the dough. Chill overnight.
Preheat oven to 400 degrees.  Roll dough 1/8" thick on a floured surface 
and cut with a heart-shaped cookie cutter.  Sprinkle with red sugar.  Put 
one inch apart on greased baking sheet.  (You can also use this recipe any 
time of the year with a different cookie cutter - i.e. shamrock, Christmas 
tree, etc.)
Bake cookies about 8 minutes or until lightly browned on the bottoms.  Cool 
on racks.
Yield :  "4 dozen"
Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 
25 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 175 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g 
Protein; 23g Carbohydrate; 37mg Cholesterol; 168mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 
Fat; 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                             Sugar Plum Ring
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  self-rising flour
  2        tablespoons  butter -- or margarine
     3/4           cup  milk
  2          teaspoons  lemon juice
  2        tablespoons  butter -- or margarine
                 pinch  salt
     1/3           cup  dried apricot -- chopped
     1/4           cup  prunes
  2        tablespoons  castor sugar
Sift flour and salt, rub in butter, add milk and mix to soft dough. Knead
slightly, roll out to oblong about 15 x 9 inch. Scatter fruit over dough
after the sugar and lemon juice and extra butter is added and mixture
allowed to cool. Roll up into ring and seal join. Cut slits at outside edge
about 1 1/4 apart. Put on greased tray. Bake 15 - 20mins in Hot oven. Served
sliced and spread with butter.
Contributed to the FareShare Gazette by Leanne <lulu1964zulu@hotmail.com>; 
11 February, 2001.
<http://www.fareshare.net>
MC formatted by Jenn.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 201 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g 
Protein; 31g Carbohydrate; 19mg Cholesterol; 467mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 
1/2 Fat; 0 Other Carbohydrates

 

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