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 -- July 2001 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Soda Pop Pops
Sour Cream Apple Pie
Stampede Barbecued Beans
Strawberry Dream Cake
Strawberry Mousse Cake
Strawberry Rhubarb Pie
Strawberry Sour Cream Cake
Strawberry-and-Cream Cake
Stretching Salmon Steaks

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 *
                              Soda Pop Pops
Recipe By     :Kids' Snacks; Better Homes & Gardens; 1985
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  lemon-lime soda -- (2 12-oz cans)
                        [7-Up or Sprite]
  1 1/4           cups  sweetened condensed milk -- (1 14-oz can)
     1/4           cup  lemon juice
  10                    popsicle sticks
In a bowl stir together carbonated beverage, sweetened condensed milk and 
lemon juice.
Pour into ten 5-ounce paper cups. Cover each cup with foil. Make a small 
hole in the foil with a knife. Insert a popsicle stick into the cup 
through the hole.
Freeze 4 to 6 hours or till firm.
To serve, remove foil and tear off paper.
From Kids' Snacks; Better Homes and Gardens; 1985.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 14 July, 2001.
http://www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 154 Calories; 3g Fat (18.9% 
calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary Fiber; 
13mg Cholesterol; 57mg Sodium.  Exchanges: 0 Fruit; 1/2 Fat; 2 Other 
Carbohydrates.
                      * Exported from MasterCook *
                           Sour Cream Apple Pie
Recipe By     :Carol Mann
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  flour
     3/4           cup  sugar
     1/2      teaspoon  salt
  1              large  egg
  1                cup  sour cream
  1           teaspoon  vanilla
     1/4      teaspoon  nutmeg
  2               cups  diced apple (Granny Smith)
                        CRUMB TOPPING:
     1/3           cup  flour
     1/3           cup  sugar
  1 1/4      teaspoons  cinnamon
     1/2         stick  butter
In a large bowl, mix 2 T. flour, 3/4 c. sugar, salt, egg, sour cream, 
vanilla, nutmeg, and apple together.  Pour into unbaked pie shell.  Bake 
at 400 for 15 minutes.  Mix 1/3 c. flour, 1/3 c. sugar, cinnamon and 
butter till crumbly.  Sprinkle over pie.  Reduce heat to 350 and bake 40 
minutes more.
NOTES : This is best served warm from the oven or at room temperature.
Contributed to the FareShare Gazette by Carol; 29 July, 2001.
http://www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 339 Calories; 17g Fat (43.2% 
calories from fat); 3g Protein; 46g Carbohydrate; 1g Dietary Fiber; 69mg 
Cholesterol; 286mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 
Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                         Stampede Barbecued Beans
Recipe By     :Violet Currie and Kaye Spicer
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  bacon
     1/2         pound  gluten-free kielbasa
  2       (19 oz.) cans  red kidney beans
  2       (19 oz.) cans  white kidney beans
  1       19 ounce can  pork and beans
  1       14 ounce can  tomato sauce
  1                     onion -- chopped
  1              clove  garlic -- minced
  1                cup  shredded Cheddar cheese
     1/4           cup  molasses
  2        tablespoons  brown sugar
     1/2      teaspoon  paprika
     1/2      teaspoon  dried oregano
     1/2      teaspoon  thyme
     1/2      teaspoon  dry mustard
     1/4      teaspoon  cayenne
     1/4      teaspoon  freshly ground black pepper
In skillet over Medium heat, partly cook bacon. Remove and pat off excess 
fat with paper towels. Cut into 1/2" pieces
Remove casing from sausage; cut into bite size pieces.
Drain and rinse red and white kidney beans. Transfer to large flameproof 
casserole or Dutch oven (no plastic handles). Add pork and beans, tomato 
sauce, onion, garlic, cheese, molasses, brown sugar, paprika, oregano, 
thyme, dry mustard, cayenne, pepper, bacon and sausage. Stir well.
Cover with foil or lid. Set on barbecue grill over Medium heat; close lid 
of grill. Bake, stirring occasionally, for 1 hour or until flavors are 
well blended. OR bake in 350 F. oven.
Source :   "Full of Beans, p. 117"
(MC formatting by):   "bobbi744@acd.net"
NOTES : Here's a great "pot o' beans"  adapted from the one created by 
the home economists at the Calgary Co-Op. Susan Spicer is one of them and 
says, "Versions of this show up at stampede parties all over Alberta. 
They're wonderful on their own or as a side dish for barbecued chicken or 
ribs."
Contributed to the FareShare Gazette by Bobbie; 17 July, 2001.
http://www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 893 Calories; 9g Fat (8.5% 
calories from fat); 57g Protein; 153g Carbohydrate; 37g Dietary Fiber; 
19mg Cholesterol; 628mg Sodium.  Exchanges: 9 1/2 Grain(Starch); 4 Lean 
Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Strawberry Dream Cake
Recipe By     :Fifty Nifty Years of Cooking With Gas - 1923-1973
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  white cake mix -- (19-oz.)
  1            package  strawberry gelatin powder -- (3-oz.)
  2        tablespoons  flour
     3/4           cup  cooking oil
  4                     eggs
     1/2           cup  water
     2/3           cup  frozen strawberries -- thawed
                        with juice
                        **Strawberry Frosting**
     1/2           cup  butter
  1              pound  icing sugar -- (powdered sugar)
     2/3           cup  frozen strawberries -- and juice
     1/2      teaspoon  vanilla
Grease and flour two 8-inch square cake pans. Preheat oven to 350F 180C).
Mix cake, jelly, flour, eggs and water; beat at medium speed for 2 
minutes.
Add strawberries and juice; beat 1 minute.  Divide into prepared pans. 
Bake for 35 to 40 minutes; cool for 10 minutes.  Remove from pan.
Cool and frost with strawberry frosting.
**Strawberry Frosting**
Beat all the frosting ingredients until smooth.
From Fifty Nifty Years of Cooking with Gas 1923-1973; by the staff of the
Blue Flame Kitchen, Northwestern Utilities Limited; Alberta, Canada.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 15 July, 2001.
http://www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 404 Calories; 20g Fat (42.8% 
calories from fat); 3g Protein; 56g Carbohydrate; 1g Dietary Fiber; 62mg 
Cholesterol; 235mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 
Fruit; 4 Fat; 3 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Strawberry Mousse Cake
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SPONGE CAKE-----
  3                     Eggs -- separated
  1              Pinch  cream tartar
     1/2           cup  Granulated sugar
     1/4      teaspoon  Grated lemon rind
  1           teaspoon  Vanilla
     1/2           cup  All purpose flour
  1              Pinch  salt
                        -----STRAWBERRY YOGURT MOUSSE-----
  1 1/2      envelopes  unflavored gelatin
     1/4           cup  Cold water
  2               cups  Whole strawberries
     1/3           cup  Granulated sugar
  2        tablespoons  Lemon juice
     1/2           cup  Plain yogurt
     1/2           cup  Whipping cream
                        -----SYRUP-----
  3        tablespoons  Water
  3        tablespoons  Granulated sugar
  2        tablespoons  Strawberry or kirsch liqueur
                        -----CREAM FROSTING AND GARNISH-----
  2               cups  Strawberries
  1 1/2           cups  Whipping cream
  2        tablespoons  Granulated sugar
CAKE:  Butter and flour the bottom and sides of a 9 inch spring form pan; 
set aside.  In a large bowl beat whites and cream of tartar to soft 
peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to 
stiff peaks. In a separate bowl beat the yolks with remaining sugar until 
light yellow and thickened.
Scrape yolks over whites, add lemon rind and vanilla and fold together. 
Sift flour and salt over batter, folding in gently but thoroughly. 
Transfer to prepared pan.  Bake at 350 degrees F for 25 minutes or until 
the top springs back when lightly touched.  Let cool in pan on wire rack. 
If making ahead, remove from pan and wrap well for storage at cool room 
temperature for one to two days or in the freezer for up to 2 months.
MOUSSE :  In a very small saucepan sprinkle gelatin over water; set 
aside. Rinse, hull and puree berries.  In a small saucepan combine puree, 
sugar and lemon juice and heat gently just long enough to dissolve sugar. 
Remove from heat.  Warm softened gelatin over low heat until clear and 
syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill 
to consistency of raw egg white.  Whisk in the yogurt.  Whip cream until 
form; fold into mousse and return to fridge.
SYRUP :  In a small saucepan bring water and sugar to a boil. Remove from 
heat, cool and stir in liqueur.
ASSEMBLY :  Using a long serrated knife, but cake into 2 thin layers. 
Place top half, but side up, in the bottom of a clean 9 inch spring for 
pan.  Drizzle half the syrup evenly over the cut side of each of the 2 
halves.  Spoon strawberry mousse over cake in pan; don't worry if mousse 
extends over the sides.  Set remaining layer, cut side over mousse, 
pressing gently.  Cover and chill thoroughly, overnight if possible. 
Release sides of pan, and using a wide lifter, transfer cake to service
plate, doily-lined if you've thought that for ahead.
CREAM FROSTING AND GARNISH:
Rinse and hull berries.  Slice thinly.  Whip cream until it's stiff and 
firm. Sweeten with sugar and spread evenly over top and sides of cake.  
Arrange berry slices in circle around the top and bottom edges of the 
cake. Refrigerate until serving time, which should be within the 
following hour or two.
Contributed to the FareShare Gazette by Bobbie; 21 July, 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 339 Calories; 19g Fat (50.3% 
calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 123mg 
Cholesterol; 87mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Strawberry Rhubarb Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  sugar
  3        tablespoons  quick tapioca
     1/4      teaspoon  salt
     1/4      teaspoon  nutmeg
  1              pound  rhubarb in 1/2" pieces -- 3 cups
  1                cup  sliced fresh strawberries
                        pastry for 2 crust 9" pie
  1         tablespoon  butter
Mix sugar, tapioca, salt, nutmeg and rhubarb. Add  strawberries. Let 
stand for 20 minutes. Line a 9" pie pan with pastry. Spoon filling into 
crust. Dot with butter. Cut remaining crust in strips and lay on pie to 
make lattice. Dot with butter.
Bake at 400 F. for 35-45 minutes.
Source :  "Bobbie Banghart - Recipe from Mom (Julie Dye)"
Contributed to the FareShare Gazette by Bobbie; 24 July 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 158 Calories; 1g Fat (8.1% 
calories from fat); trace Protein; 37g Carbohydrate; trace Dietary Fiber; 
4mg Cholesterol; 82mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Fat; 2 1/2 
Other Carbohydrates.
                      * Exported from MasterCook *
                        Strawberry Sour Cream Cake
Recipe By     :"Gatherings & Celebrations" - Burt Wolf
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE CAKE:
  1 2/3           cups  cake flour
     1/2      teaspoon  baking powder
     1/2      teaspoon  baking soda
  2          teaspoons  ground cardamom
     1/4      teaspoon  salt
  8        tablespoons  (1 stick) unsalted butter -- softened
  1                cup  granulated sugar
  2              large  eggs
  2              large  egg yolks
  1                cup  sour cream
                        FOR THE FILLING:
  1                cup  heavy cream
     1/2           cup  ricotta cheese
     1/3           cup  confectioners' sugar
  1           teaspoon  vanilla extract
  2              pints  fresh strawberries
  2        tablespoons  granulated sugar -- (2 to 4)
TO MAKE THE CAKE:
Preheat the oven to 350 F.
Brush a 9-inch springform pan with butter or oil.
Sift the flour, baking powder, baking soda, cardamom and salt together in 
a bowl and set aside.
In a standing electric mixer or with a hand-held beater, cream the butter 
and sugar together at medium speed until light and fluffy. One at a time, 
add the whole eggs, then the yolks, beating thoroughly after each 
addition.
Alternate mixing in the dry ingredients with the sour cream, a third at a 
time. Pour the batter into the prepared cake pan. Bake for 45 minutes or 
until the cake is lightly browned and pulls away from the sides of the 
pan. It should be slightly springy to the touch.
Cool on a rack for 5 minutes, remove the sides of the springform, and 
cool completely on the rack.
While the cake is baking, make the filling: By hand or in a standing 
electric mixer, whip the cream and ricotta cheese to the consistency of 
stiffly-whipped cream. It is very important to have the filling the right 
consistency. Sift and fold in the confectioners' sugar and the vanilla. 
Chill until ready to use.
Set aside 1 to 3 nice-looking strawberries for garnishing the top of the 
cake. Stem and slice the remaining strawberries into thirds or halves, 
depending on their size.
Place them in a bowl, sprinkle with the granulated sugar, and set aside 
to macerate.
TO ASSEMBLE THE CAKE:
Using a serrated knife, cut the cake horizontally into 2 layers. Lay the 
layers, cut side up on a clean work surface. Drizzle any collected 
strawberry juice over both cake layers. Spread a third of the cream 
filling on the bottom layer, arrange strawberry slices over the cream, 
then cover with another third of the cream.
Cover with the other layer of cake.
Spread the remaining cream evenly over the top and place the garnishing 
strawberries in the center of the cake. Transfer the cake to a platter 
and chill until ready to serve.
Contributed to the FareShare Gazette by Bobbie; 22 July 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 439 Calories; 22g Fat (44.3% 
calories from fat); 8g Protein; 54g Carbohydrate; 2g Dietary Fiber; 161mg 
Cholesterol; 232mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 
1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                        Strawberry-and-Cream Cake
Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
                        Cooking spray
     3/4           cup  sliced strawberries
  2               cups  granulated sugar
  6        tablespoons  butter -- softened
  3             ounces  strawberry-flavored gelatin -- (1 package)
  3              large  eggs
  2 1/4           cups  all-purpose flour
  2 1/2      teaspoons  baking powder
  1 1/4           cups  1% low-fat milk
  1           teaspoon  vanilla extract
                        Filling:
  1 1/2           cups  frozen fat-free whipped topping -- thawed
  2        tablespoons  granulated sugar
     1/2      teaspoon  vanilla extract
                        Frosting:
  8             ounces  1/3-less-fat cream cheese -- (1 block)
     1/4           cup  butter -- softened
     1/4      teaspoon  vanilla extract
  1                cup  powdered sugar
                        Remaining ingredients:
     3/4           cup  sliced strawberries
  1 1/2           cups  quartered strawberries
1. Preheat oven to 350 degrees.
2. To prepare the cake, coat 2 (9-inch) round cake pans with cooking 
spray; line bottoms of pans with wax paper. Coat wax paper with cooking 
spray.
3. Place 3/4 cup sliced strawberries in a blender; process until smooth.
4. Place 2 cups granulated sugar, butter, and gelatin in a large bowl; 
beat with a mixer at medium speed until blended (about 5 minutes). Add 
eggs, 1 at a time, beating well after each addition.
5. Lightly spoon flour into dry measuring cups; level with a knife. 
Combine flour and baking powder, stirring well with a whisk. Add flour 
mixture to sugar mixture alternately with milk, beginning and ending with 
flour mixture. Stir in pureed strawberries and 1 teaspoon vanilla.
6. Pour the batter into prepared pans; sharply tap pans once on counter 
to remove any air bubbles. Bake at 350 degrees for 45 minutes or until a 
wooden pick inserted in center comes out clean. Cool in pans 10 minutes 
on a wire rack, and remove from pans. Peel off wax paper, and cool 
completely.
7. To prepare filling, combine whipped topping, 2 tablespoons granulated 
sugar, and 1/2 teaspoon vanilla in a small bowl.
8. To prepare the frosting, beat cream cheese, 1/4 cup butter, and 1/4 
teaspoon vanilla in a medium bowl with a mixer at low speed just until 
well-blended (do not overbeat). Gradually add powdered sugar, and beat 
just until well-blended (do not overbeat).
9. Place 1 cake layer on a plate; spread with 3/4 cup filling. Arrange 
3/4 cup sliced strawberries over the filling; top with remaining cake 
layer. Spread the remaining filling over top of cake. Spread the frosting 
over sides of cake. Arrange quartered strawberries on top of cake. Store 
cake loosely covered in refrigerator.
Yield : 18 serving (serving: 1 slice).
courtesy: www.cookinglight.com
Contributed to the FareShare Gazette by Gary; 19 July, 2001.
http://www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 254 Calories; 8g Fat (26.2% 
calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 49mg 
Cholesterol; 151mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                         Stretching Salmon Steaks
Recipe By     : Martha**<flylo@txcyber.com>
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        (See Below)
I wanted something 'different' so I bought 3 salmon steaks. They were 
pretty thick, cost a whopping $3.89.
Dinner the first night I made them in 'packets'.  Chopped up (rough chop):
2 golden apples
1 cup baby carrots
several jalapenos
1/2 big yellow onion
Dabbed a little margarine on the steaks so they wouldn't stick to the 
foil and lay one in each foil square.
Seasoning:
cracked black peppercorns
dash of sea salt
couple of dashes (1/4 tsp each steak) poultry seasoning
few red pepper flakes
Added the rough chop fruits and vegetables over, dividing between all 3 
packets.
Looked like it was going to need moisture to steam, so I added about 3 
hefty tablespoons white zinfandel (ok a glug each) to each packet.
Preheated oven to 325F and baked packets for about 20 minutes.
The carrots were still crunchy after 15 - 20 minutes but we ate them as 
to not overcook the rest of the food. They should have been precooked or 
finer diced but otherwise it was moist and flavorful. As another 'side' I 
made Spanish rice with tomato juice also.
We each ate about 1/2 salmon steak. Cats even were allowed a few bites 
and the chickens got the bones and skin.
Friday I had something else planned for dinner but used some of the 
salmon 'smashed' with horseradish and drizzled with red wine vinegar 
(plus some of the wine juice) and olive oil for a dressing for lettuce 
and tomato salad.
Ah, but the best was yet to come!! Today for lunch I hauled out all the 
leftover salmon (one whole steak plus the 'dregs' of the other pieces.) 
Took the bones out and skin off and used the carrots and onions from the 
original dinner packets. Warmed a can of (drained) whole kernel corn in 
about 3/4 cup of milk and added the vegetables from the packets. Heavy 
cream would have made this sensational, and using a normal blender would 
have given a better 'mouth feel' to the corn skin but this worked. Used 
my stick blender to puree everything while adding the salmon bits and 
pieces. Once it was well emulsified, I added 1/4 cup of sour cream and a 
teaspoon of prepared horseradish. Put this chowder into soup mugs and 
chilled till lunchtime and added a spritz of finely minced jalapeno just 
before serving. If you don't like jalapeno, chives or green onion would 
be perfect.
So we had 3 fancy salmon meals for around $4 plus the odds and ends 
anyone would have in their cupboards and refrigerator.
Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>;
8 July 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
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: .

 

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!