Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- April 2001 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Candy's Ginger Salmon Cakes
Candy's Oriental Salad Dressing
Chile Cheese Strata
Choca
Country Style Chicken Cutlets
Cream Cheese Butter Cookies
Cream Pies
Crepes With Tomato, Ham and Cheese

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                       Candy's Ginger Salmon Cakes
Recipe By     :Candy Valencia
Serving Size  : 4     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Lemon
  2 1/2            Tsp  Grated Fresh Ginger
                        Salt and Pepper
  5                Tbs  Oil
  6               Cups  Watercress Leaves
  1                     Egg
  15 1/2        ounces  Canned Salmon
  1                     Scallion -- Chopped
  2                Tbs  Chopped Fresh Parsley
  1 1/2           Cups  Dry Bread Crumbs (+3 Tablespoons)
Squeeze 1 1/2 Tbs juice from lemon into small jar.  Add 1/2 tsp ginger, 
3/4 tsp salt, 1/4 tsp pepper.  Shake until salt disolves.  Add 3 Tbs 
oil, shake to combine.  Remove tough stems from watercress; divide 
leaves among 4 plates.
In large bowl, beat egg.  Drain salmon, add to egg with remaining 
ginger, scallion, parsley, 1/2 cup bread crumbs, 1/2 tsp salt and 1/4 
tsp pepper.  Mix well and shape into 8 patties.  In large non-stick 
frying pan, heat remaining oil over medium heat.  Coat patties with 
remaining crumbs and cook until golden brown on both sides, 3 to 5 
minutes.
Put 2 patties on each plate.  Shake dressing again, pour over patties 
and watercress.
Recipe is to make 4 servings; however, recommend doubling if large 
servings are desired.
October 14, 1993
Contributed to the FareShare Gazette by Candy 
<dcvalencia@earthlink.net>;
12 April, 2001.
Year 4 Volume 04 Number 12
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 324 Calories (kcal); 25g Total Fat; (68% calories from 
fat); 23g Protein; 2g Carbohydrate; 107mg Cholesterol; 625mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                     Candy's Oriental Salad Dressing
Recipe By     :Candice Valencia
Serving Size  : 0     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  balsamic vinegar or rice wine vinegar
     1/4           cup  soy sauce -- or a little less
     1/4      teaspoon  ground ginger
  2             cloves  garlic -- minced
  2          teaspoons  sugar
  1                cup  olive oil -- or a little less
Combine in a sealed jar or bottle and shake, shake, shake!
Yield :  "1 1/2 cups"
NOTES : Formatted in MasterCook by Art Guyer 
Contributed to the FareShare Gazette by Candy 
<dcvalencia@earthlink.net>;
12 April, 2001.
Year 4 Volume 04 Number 13
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                           Chile Cheese Strata
Recipe By     :Edmonton Journal 1994
Serving Size  : 1     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2    tablespoons  soft butter -- (50 mL)
  8             slices  dry bread -- with crust
                        [enough to cover 2 layers
                        an 8-inch square pan]
  6             ounces  sharp cheddar cheese -- grated
  5                     eggs -- beaten
     1/4      teaspoon  hot sauce -- (1 mL)
  2 1/4           cups  milk -- (550 mL)
     1/8      teaspoon  white pepper -- (.5 mL)
     1/2      teaspoon  salt -- (2 mL)
  1                cup  medium salsa -- (250 mL)
Butter 8-inch pan lightly.
Spread the remaining butter on one side of each slice of bread and place 
one layer of bread in the pan, butter-side up. Sprinkle with the grated 
cheese. Spread with salsa. Cover with the remaining bread.
Whisk together all the remaining ingredients and pour over bread and 
cheese. Push the top layer of bread down into the egg mixture to make 
sure that all the slices are coated.
Cover with plastic wrap and refrigerate for at least 6 hours or 
overnight.
Preheat the oven to 350F.
Remove covering and place in the upper third of the oven. Bake for 30 to 
35 minutes, until puffy and brown.
From The Edmonton Journal; 1994.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 21 April 2001.
Year 4 Volume 04 Number 21
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                                  Choca
Recipe By     :The New Cook Book; 1905
Serving Size  : 1     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pint  milk -- (.5 L)
  1               pint  water -- (.5 L)
  4        tablespoons  sugar -- (60 mL)
  1                cup  grated chocolate -- (250 mL)
  1              pinch  salt
  1               pint  strong coffee -- (.5 L)
  10             drops  vanilla
                        Whipped cream
This drink is a combination of coffee and chocolate and has many 
adherents.
To prepare it, scald one pint of milk and add the same amount of boiling 
water. Mix together four tablespoonfuls of sugar and one scant cupful of 
grated chocolate. Add sufficient of the hot liquid to mix to a smooth 
paste. Gradually dilute and turn into the milk and water, then cook 
gently for five minutes.
Add a pinch of salt, one pint of very strong clear coffee and ten drops 
of vanilla and take from the fire.
Serve with whipped cream for luncheon or 5 o'clock tea.
From The New Cook Book; a volume of tried, tested and proven recipes by 
The Ladies of Toronto and other cities and towns; edited by Grace E. 
Denison (Lady Gay of Saturday Night); Musson Book Co., Limited; 1905 
edition.
This cookbook belonged to my grandmother.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 9 April, 2001.
Year 4 Volume 04 Number 09
<http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 

 
                      * Exported from MasterCook *
                      Country Style Chicken Cutlets
Recipe By     :Comfort Foods List
Serving Size  : 4     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           envelope  Lipton Golden Onion Soup Mix
     3/4           cup  bread crumbs
     1/4           cup  grated Parmesan cheese
  1           teaspoon  dry mustard
  6                     boneless skinless chicken breast halves -- 
                         pounded thin
  1                     egg
  1           teaspoon  water
  2        tablespoons  butter -- melted
Preheat oven to 350F.
In medium bowl, combine soup mix, bread crumbs, cheese and mustard. Dip 
chicken in egg beaten with water, then bread crumb mixture until evenly 
coated.
In lightly greased 13 x 9 inch baking or roasting pan, arrange chicken; 
drizzle with margarine.
Bake uncovered 20 minutes or until chicken is no longer pink, turning 
once.
Contributed to the FareShare Gazette by Jenn <blacklab@ www.xprs.net>;
23 April, 2001.
Year 4 Volume 04 Number 23
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per serving: 366 Calories (kcal); 12g Total Fat; (29% calories from 
fat); 47g Protein; 15g Carbohydrate; 169mg Cholesterol; 455mg Sodium
Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                       Cream Cheese Butter Cookies
Recipe By     :Family Cookbook List
Serving Size  : 1     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  butter
  1                cup  sugar
  2 1/2           cups  flour
  1                     egg yolk
  4             ounces  cream cheese
                        raspberry jam -- * see note
Preheat oven to 350 deg. F.
Cream together the butter and sugar.  Add the flour and egg yolk and mix 
well. Add the cream cheese and mix well.
Roll into balls about 5/8 inch in diameter. Place them on an ungreased 
cookie sheet (the cookies don't grow when baked, so they can be somewhat 
close together). Then press your thumb into each to flatten it and make 
an indentation to hold some jam. Fill it with jam.
Bake at 350 deg. F for 15 to 20 minutes.
Contributed to the FareShare Gazette by Jenn <blacklab@ www.xprs.net>;
Year 4 Volume 04 Number 24
<http://www.fareshare.net>
NOTES : You can use any flavor jam you like - strawberry jam, apricot 
preserves, blueberry preserves, raspberry preserves, etc.  The jam is 
the only part of the cookie that has any texture, so I prefer using it 
to jelly.
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                                Cream Pies
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  sugar
     1/3           cup  flour
     1/4      teaspoon  salt
  2               cups  milk
  2                     eggs -- or 3 egg yolks
  1         tablespoon  butter
  1           teaspoon  vanilla
  1             9 inch  pie shell -- baked and cooled
In a saucepan mix sugar, flour and salt mix, add 1 cup of milk mix until 
smooth, bring to a boil over medium heat, stirring briskly. Continue to 
stir and let boil until smoothly thickened, about 2 minutes. Remove from 
the heat. With a fork beat the eggs or egg yolks with the remaining cup 
of milk. Gradually stir onto the hot mixture, then return to the heat. 
Bring to a boil, stirring and boil until the mixture thickens a bit 
more, about 1 minute. Remove from the heat, stir in butter and vanilla. 
Cool slightly and pour into the baked pie shell.
         Chocolate cream pie:
Make basic filling, add 1/2 cup semi-sweet chocolate chips to hot 
filling in pan. Stir well.
            Banana pie:
Make basic filling, cool. Slice 2 or 3 large ripe bananas into bottom of 
pie shell pour cooled basic filling on top.
           Butterscotch pie:
Use 3/4 cup firmly packed brown sugar instead of white sugar in basic 
filling recipe. Increase butter to 3 tablespoons. Cook the same as the 
basic filling.
            Coconut pie:
Stir 1 cup flaked coconut into basic filling before pouring into pie 
shell.
Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 
5 April 2001.
Year 4 Volume 04 Number 05
<http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                    Crepes With Tomato, Ham and Cheese
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             recipe  crepes -- in file
  2             cloves  garlic -- finely chopped
  3        tablespoons  olive oil
  1 1/2    tablespoons  chopped parsley
     2/3           cup  Italian plum tomatoes -- fresh/canned
                        cooked
     1/4      teaspoon  salt
     1/2           cup  prosciutto or ham -- shredded
     1/4           cup  fresh grated Parmesan cheese
     1/2           cup  mozzarella cheese -- shredded
Prepare one recipe crepes. Keep warm. Saute garlic in oil in small 
saucepan until golden. Stir in parsley, tomatoes and salt. Simmer for 6 
minutes until most of liquid has evaporated. To assemble: butter 9" pie 
pan. Make stack by spreading each crepe as added to pan with light 
coating of sauce, a sprinkle of ham, parmesan cheese and Mozzarella 
cheese. Save a dab of sauce and sprinkle of Parmesan cheese to put on 
top.
Bake at 400 F. for 15 minutes. Cut in wedges. Serve hot or at room 
temperature.
Source :   "Source Unknown"
S(MC formatting by):   "bobbi744@acd.net ICQ#12099532"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
10 April, 2001.
Year 4 Volume 04 Number 10
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 144 Calories (kcal); 14g Total Fat; (84% calories from 
fat); 3g Protein; 2g Carbohydrate; 13mg Cholesterol; 196mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat; 0 Other Carbohydrates

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!