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FareShare Gazette Recipes -- April 2001 - M's

 

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Marinara Sauce - Salsa Marinara
Meatless Lasagna
Mr. Food's Cheesy Baked Pineapple

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                     * Exported from MasterCook *
                     Marinara Sauce - Salsa Marinara
Recipe By     :RAO'S COOKBOOK - Over 100 Years of Italian Home Cooking
Serving Size  : 1     Preparation Time :1:30
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  56            Ounces  Imported plum tomatoes with basil 
                         -- 2 28-oz. cans
                         preferably those labeled "San Marzano"
     1/4           Cup  Fine Quality Olive Oil
  2             Ounces  Fatback or salt pork
  3        Tablespoons  Onion -- Minced
  2             Cloves  Garlic -- Peeled and Minced
                        Salt          To taste
  6                     Leaves        Fresh Basil -- Torn
  1              Pinch  Dried Oregano
                        Pepper to taste
1. Remove tomatoes from the can, reserving the juice in which they are 
packed.  Using you hands, crush the tomatoes, gently remove and discard 
the hard core from the stem end, and remove and discard any skin and 
tough membrane.  Set aside.
2. Put oil in a large, non reactive saucepan over medium-low heat. If 
using fatback, cut it into small pieces and add to the pan. Sauté for 
about 5 minutes or until all fat has been rendered.  Remove and discard 
fatback.
3. Then add onion. Sauté for 3 minutes or until translucent and just 
beginning to brown. Stir in garlic and sauté for 30 seconds or until just 
softened (see note). Stir in tomatoes, reserved juice, and salt. Raise 
heat, and bring to a boil. Immediately reduce heat to a very low simmer 
and cook for about 1 hour or until flavors have combined and sauce is 
slightly thickened. (If you prefer a thicker sauce, cook for an 
additional 15 minutes.)
4. Stir in basil, oregano, and pepper, and cook for an additional minute. 
Remove from heat and serve.
NOTES : At Rao's, we use our Marinara Sauce on all kinds of pasta, as 
well as a major component in many other dishes. Each morning, Annie 
Sausto makes a huge pot of fresh sauce to get us through that night's 
service. We never have any left over. The imported tomatoes that we use 
come flavored with basil (basilico), but we always add additional fresh 
basil for its pungent aroma and taste. In the early days, our sauce was 
made from fresh tomatoes in the summer and home-canned in the winter. 
Today, I think nothing could be better than the canned, imported San 
Marzano tomatoes we use all year. The most important step is to clean the 
tomatoes of all skin and to remove the hard part of the core--this is 
what makes our sauce so smooth. Take care when adding garlic to hot oil, 
as it will burn and turn bitter very quickly. If this happens, discard 
oil and vegetables and start over.
Contributed to the FareShare Gazette by Alaska_Michael
<mmclaughlin@micronet.net>; 23 April, 2001.
Year 4 Volume 04 Number 23
<http://www.fareshare.net>
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                      * Exported from MasterCook *
                             Meatless Lasagna
Recipe By     :Beyond Breakfast; Alberta Egg and Fowl Marketing Board
Serving Size  : 6     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Sauce**
  1         tablespoon  butter -- (15 mL)
  1                     garlic clove -- finely chopped
     1/4           cup  chopped onion -- (50 mL)
  7 1/2         ounces  tomato sauce -- (213 mL can)
  2               cups  canned tomatoes -- (500 mL)
  1           teaspoon  brown sugar -- (5 mL)
  1           teaspoon  basil -- (5 mL)
     1/2      teaspoon  oregano -- (2 mL)
     1/4      teaspoon  salt -- (1 mL)
  1                     bay leaf
                        **Casserole**
     1/4         pound  lasagna noodles -- (125 g)
                        [approx. 6 noodles]
  1                cup  creamed cottage cheese -- (250 mL)
  1                     egg -- slightly beaten
  2        tablespoons  chopped parsley -- (25 mL)
     1/4      teaspoon  salt -- (1 mL)
     1/4      teaspoon  pepper -- (1 mL)
     1/4           cup  grated Parmesan cheese -- (50 mL)
  5                     hard-boiled eggs -- sliced
  8             ounces  mozzarella cheese -- shredded (250 g)
Sauce
Melt the butter in a large saucepan. Sauté garlic and onion until tender 
but not brown.
Add remaining sauce ingredients and simmer slowly for 30 minutes, 
stirring occasionally.  Remove bay leaf.
The sauce may be cooked in advance and refrigerated or frozen.
Casserole
Cook the lasagna noodles according to the package directions. Rinse with 
cold water and drain well.
Combine cottage cheese, egg, parsley, salt, pepper and Parmesan cheese. 
Spread 1/3 of the sauce in a shallow medium-size baking dish. Arrange in 
layers: half of the lasagna, half of the cottage cheese mixture, half of 
the eggs and half of the mozzarella cheese.
Repeat the sauce and layers, ending with sauce.
Bake in a preheated 400F (200C) oven for 35 to 40 minutes. Garnish with 
parsley.
Let stand 5 minutes before serving.
Preparation Time: 30 minutes; Baking time: 35 - 40 minutes.
From Beyond Breakfast by the Alberta Egg and Fowl Marketing Board.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 18 April, 2001.
Year 4 Volume 04 Number 18
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 367 Calories (kcal); 19g Total Fat; (47% calories from fat); 
24g Protein; 24g Carbohydrate; 255mg Cholesterol; 955mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 
2 Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                    Mr. Food's Cheesy Baked Pineapple
Recipe By     :Art Ginsburg, Mr. Food TV show, Air date: April 9, 2001
Serving Size  : 0     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  pineapple chunks -- (20 ounces each)
                        drained
  2               cups  shredded sharp Cheddar cheese -- (8 ounces)
     1/2           cup  sugar
  3        tablespoons  all-purpose flour
  2               cups  coarsely crushed butter-flavored crackers
     1/2           cup  butter -- (1 stick) melted
1. Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish 
with nonstick cooking spray. Place the pineapple in the dish.
2. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the 
cheese mixture evenly over the pineapple.
3. In the same bowl, combine the crushed crackers and butter; mix well. 
Sprinkle the cracker mixture over the casserole and bake for 25 to 30 
minutes, or until heated through and the topping is golden.
Source :   "Mr. Food.com"
Copyright  : "© 2001 Ginsburg Enterprises Incorporated; 
              Copyright © 1995-99 Women.com Networks"
Yield :   "9 to 12"
NOTES : This dish is particularly nice served with ham.
Bobbie's Note: I cut this recipe in half and baked it in a smaller baking 
dish. We enjoyed it so much that we ate over half of it.
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>;
10 April, 2001.
Year 4 Volume 04 Number 10
<http://www.fareshare.net>
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