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FareShare Gazette Recipes -- June 2001 - M's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Making Cheese
Marbled Chocolate Cheesecake Bars
Martha's Gazpacho
Moist Cornbread
Molasses-Mustard Chicken from QVC
Moroccan-Style Couscous with Walnuts

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                              Making Cheese
Recipe By     :Martha
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3            gallons  fresh milk
     1/2        gallon  2-day old milk out of the fridge
                        rennet (see note)
Bring milk mixture to 86 degree F, and let it mull that over a bit. 
(Age on the back of the stove for 2 hours.)
Add rennet and let it curd up (hopefully). Cut the curds after an hour 
or so and drain the whey off.
Heat S L O W L Y to 110 degrees F (the slower the rise in temperature, 
the more whey removed and the finer the cheese).
Bag the cheese and hang to drip the rest of the whey out. (Overnight 
if possible).
At this point I do several things, depending on my garden and mood. 
This cheese will go into logs for a 'do' on Saturday so one will be 
rolled in cracked green and black peppercorns. One will be blended 
with pickled garlic and jalapenos and one will be whatever the herb 
beds provide. Basil and rosemary or sage probably.
This is for a 'hoity toity Equestrian Dressage Clinic', so it has to 
be near perfect!
And if it doesn't work, I'll add some store-bought blue cheese 
crumbles and have a gallon of bleu cheese dressing <G>.
The good thing about cheesemaking, you may never end up with what you 
thought, but you always can make a Ranch dressing, or sour cream or 
something else equally as nice.
OH, I'm working with goat milk but I also milk my mares when I can 
persuade one to stand still.
http://www.geocities.com/Heartland/Fields/5505/index.html
See TexCat Web page:
http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% 
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg 
Cholesterol; 0mg Sodium.  Exchanges: .
NOTES : Cheese is made by coagulating milk to give curds which are 
then separated from the liquid, whey, after which they can be 
processed and matured to produce a wide variety of cheeses. Milk is 
coagulated by the addition of rennet. The active ingredient of rennet 
is the enzyme, chymosin (also known as rennin). This "starter" can be 
an animal product or a vegetable product. ....  Art
Formatted in MasterCook  by Art Guyer.
Submitted to the FareShare Gazette by Martha, (Texas) 
<flylo@txcyber.com>
June 14, 2001
<http://www.fareshare.net>
                      * Exported from MasterCook *
                    Marbled Chocolate Cheesecake Bars
Recipe By     :Jean Komlos of Plymouth, MI
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  water
     1/3           cup  butter -- (no substitutes)
  1 1/2        squares  unsweetened chocolate -- (1 1/2 ounces)
  2               cups  all-purpose flour
  1 1/2           cups  packed brown sugar
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                     egg
  1                     egg white
     1/2           cup  reduced-fat sour cream
                        Cream Cheese Mixture:
  1       8 ounce pkg.  reduced-fat cream cheese -- softened
     1/3           cup  sugar
  1                     egg white
  1         tablespoon  vanilla extract
  1                cup  miniature chocolate chips
In a small saucepan, combine the water, butter and chocolate. Cook and 
stir over Low heat until melted; stir until smooth. Cool.
In a mixing bowl, combine the flour, brown sugar, baking soda and 
salt. Add egg, egg white and sour cream; beat on low speed just until 
combined. Stir in chocolate mixture until smooth.
In another mixing bowl, beat cream cheese, sugar, egg white and 
vanilla; set aside.
Spread chocolate batter into a 15x10x1" baking pan coated with 
nonstick cooking spray. Drop the cream cheese mixture by 
tablespoonfuls over batter ;cut through batter with a knife to swirl. 
Sprinkle with chocolate chips.
Bake at 375 F. for 20-25 minutes or until a toothpick inserted near 
the center comes out clean. Cool on a wire rack
Yield; about 4 dozen bars.
Source :  "Light and Tasty Magazine, Jan/Feb 2001, p. 31"
S(MC formatting by):  "bobbi744@acd.net"
NOTES : "Chocolate and cream cheese are swirled in these yummy bars to
create a sensation that's sure to please your sweet tooth and fool
it at the same time!" reports Jean. " This dessert tastes so rich,
it's hard to believe it's low in fat."
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
2 June, 2001.
<http://www.fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 97 Calories; 4g Fat (34.1% 
calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 
10mg Cholesterol; 97mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                            Martha's Gazpacho
Recipe By     :Martha
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25                    ripe tomatoes, dropped in boiling water 
                          -- (25 to 30) for a few minutes then ice 
                          water bath to peel. Chop finely, 
                          reserving juice
  2       (28 oz) cans  peeled whole tomatoes (finely diced) plus
                          juice
  1        (28 oz) can  cold water
  5                big  cucumbers, peeled and diced -- (5 to 6)
  1                     Grano or 1015 (or Vidalia) onion, make it
                        a big one or use 2 mediums, diced
  1                big  red bell pepper
  1                big  orange bell pepper (both diced)
  6             stalks  celery, peel tough veins out and dice
  4                     TAM jalapenos (more if you like them, use
                        regular jalapenos if you know your guests can 
                        eat spicy things)
  4                     garlic cloves, minced
  3        tablespoons  coarse sea salt
  2        tablespoons  cracked black pepper
Remove 1/2 to 3/4 contents including water and blend or process in 
food processor. Return to the rest of the ingredients and chill at 
least 4 hours. (Overnight is better.) Serve icy cold in small cups.
This transports remarkably well in gallon zip lock containers, then 
just pour into a nice serving dish when ready to eat.
VARIATIONS:  If I knew my guests like cilantro, that would be a good 
last minute addition. Some recipes call for beef broth in place of 
some of the liquid and that would also be good, but would add fat to 
the dish and you'd have to adjust the salt also.
I'd made Nasturtium butter for French loaves to go with it and had 
some of my goat cheese with cracked (green) peppercorns also.
Nasturtium butter:  Very easy -
small tub softened butter
15 - 20 nasturtium petals (pick from stamens and stems, 
wash and shred petals)
1 tsp finely chopped garlic chives
As a spread, this could also be done in soft cream cheese rather than 
the butter.  Blend well and rechill to set.
Martha, (Texas)
http://www.geocities.com/Heartland/Fields/5505/index.html
See TexCat Web page:
http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html
Formatted in MasterCook  by Art Guyer
Contributed to the FareShare Gazette by  Martha <flylo@txcyber.com>; 
21 June, 2001.
<http://www.fareshare.net>
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 3 Calories; trace Fat (7.1% 
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Vegetable; 0 Fat.
                      * Exported from MasterCook *
                             Moist Cornbread
Recipe By     :
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cornmeal
  2 1/2           cups  milk
  2               cups  flour
  1           teaspoon  salt
     2/3           cup  sugar
     1/2           cup  vegetable oil
Preheat oven to 400 degrees.  In a small bowl, combine cornmeal and 
milk; let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter 
into prepared pan.
Bake for 30 to 35 minutes or until a knife inserted in center of pan 
comes out clean.
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 235 Calories; 9g Fat (34.5% 
calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 
6mg Cholesterol; 163mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-
Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 
Formatted in MasterCook  and submitted to the
FareShare Gazette by Jenn Fliehmann at blacklab@www.xprs.net.
June 19, 2001
<http://www.fareshare.net>
                      * Exported from MasterCook *
                    Molasses-Mustard Chicken from QVC
Recipe By     :In the Kitchen with Bob:  QVC
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  molasses
  3        tablespoons  Dijon mustard
  1         tablespoon  cider vinegar
  1         tablespoon  chopped fresh thyme (1 teaspoon dried)
  4                     skinless, boneless chicken breasts,
                        pounded to about 1/2" thickness
  2          teaspoons  canola oil
                        salt and freshly-ground pepper to taste
In a shallow dish, combine the molasses, mustard, vinegar, and thyme. 
Rub the chicken breasts with the canola oil on both sides and lightly 
salt and pepper. Then, add the chicken to the marinade, reserving some 
for basting, and coat both sides of the breasts. Let stand in the 
fridge for about 2 hours.
Over a medium-hot BBQ fire, oil the grill rack. Then, grill the 
chicken breasts, turning once, until the meat is cooked throughout. 
Baste with the reserved marinade to keep them from drying out.
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 70 Calories; 3g Fat (34.2% 
calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; 147mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat; 1 
Other Carbohydrates.
NOTES : 
Formatted in MasterCook  and submitted to the
FareShare Gazette by Art Guyer at Art.
June 17, 2001
<http://www.fareshare.net>
                      * Exported from MasterCook *
                   Moroccan-Style Couscous with Walnuts
Recipe By     :Edmonton Journal March 1995
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  water -- (375 mL)
  2        tablespoons  vegetable oil -- (30 mL)
     1/2      teaspoon  salt -- (2 mL)
  1                cup  medium couscous -- (250 mL)
     1/3           cup  chopped green onions -- (75 mL)
  2             medium  tomatoes -- chopped
  4             ounces  low-fat feta cheese -- (125 g)
  4             ounces  chopped walnuts -- (125 g)
  3        tablespoons  finely chopped fresh mint -- (45 mL)
  3        tablespoons  finely chopped fresh oregano -- (45 mL)
     1/4           cup  fresh lemon juice -- (50 mL)
     1/3           cup  extra virgin olive oil -- (75 mL)
                        freshly ground black pepper
In medium saucepan, bring water, half of the vegetable oil and salt to 
boil.
Add couscous; stir, cover and remove from heat. Let stand for 4 
minutes.
Add remaining oil and stir with a fork to separate grains; cool to 
room temperature.
In large bowl, combine cooked couscous, green onion, tomatoes, cheese, 
walnuts and herbs. Whisk together lemon juice and olive oil and pour 
over salad, combining well.
Season to taste and add freshly ground pepper.
Serve chilled or at room temperature.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 4 June, 2001.
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 411 Calories; 41g Fat (85.4% 
calories from fat); 8g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 276mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 
1/2 Vegetable; 0 Fruit; 7 1/2 Fat.

 

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