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FareShare Gazette Recipes -- September 2001 - C's (Page 3 of 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Crab Apple Jelly
Cranberry Blueberry Bars
Creamy Potato Sticks
Crock-Pot Cheese Potatoes
Crunchy Potato Wedges -- Low Fat
Curried Peanut Butter Soup

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                      * Exported from MasterCook *
                             Crab Apple Jelly
Recipe By     :Edmonton Journal 1994
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  13              cups  crabapples -- (4 pounds)
                        washed -- stemmed & quartered
                        water
                        sugar
                        lemon juice
Make juice:  Place crabapples in a large, deep stainless steel or 
enamel saucepan; cover with water and bring to a boil.  Stirring 
frequently to prevent scorching, boil gently 30 minutes.  Pour cooked 
mixture into a damp jelly bag suspended over a bowl to catch the juice.  
Allow the juice to drip 6 to 8 hours or overnight.  For clear jelly, do 
not press or squeeze bag. If preparing Crab Apple Butter, set pulp 
aside.
Measure crabapple juice into a deep stainless steel or enamel saucepan. 
For each 1 cup (250 mL) crabapple juice add 1 tbsp. (15 mL) lemon 
juice. Bring juice to a boil.
For each 1 cup (250 mL) crabapple juice, add 2/3 cup (150 mL) sugar.  
Stir continuously until sugar is dissolved and mixture returns to a 
full boil. Stirring frequently to prevent scorching, boil 20 to 30 
minutes or until mixture reaches gel stage - when droplets "sheet-
together" when dropped off a cold metal spoon or when mixture reaches a 
temperature of 220F (104C).
Fill boiling water canner with water.  Place 5 clean half-pint (250 mL) 
mason jars in canner over high heat.  Cover; bring water to a boil; 
boil at least 10 minutes to sterilize jars. Prepare lids according to 
manufacturer's directions. (Bernardin snap lids must be boiled 5 
minutes to soften the sealing compound.)
Remove jelly from heat and skim off foam with a metal spoon.  
Immediately ladle jelly into a hot sterilized jar to within 1/4-inch 
(0.5 cm) of top rim (head space). Remove air bubbles by sliding a 
rubber spatula between glass and jelly; readjust head space to 1/4 
inch.  Wipe jar rim, removing any stickiness. Center snap lid on jar; 
apply screw band just until fingertip tight. Place jar in canner.  
Repeat for remaining jelly.
Cover canner; return water to a boil; process 5 minutes.  Remove jars. 
Cool 24 hours.  Check jar seals.  Sealed lids curve downward.  Remove 
screw bands; store.  Wipe jars, label and store jars in a cool, dark 
place.
From The Edmonton Journal; 1994.
MC format by Hallie. Untried.
NOTES : Makes 4 to 5 half-pint (250 mL) jars.
Contributed to the FareShare Gazette by Hallie; 2 September, 2001.
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. 
 
                      * Exported from MasterCook *
                         Cranberry Blueberry Bars
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust/Topping
  1 1/2           cups  oats
     1/2           cup  flour
     1/2           cup  brown sugar -- packed
     1/4           cup  chopped walnuts -- (optional)
     1/4      teaspoon  baking soda
     1/2      teaspoon  cinnamon
     1/8      teaspoon  salt
  6        tablespoons  butter -- melted
                        Filling
  1 1/2           cups  fruit [1/2 each cranberries and blueberries 
                          or whatever you like]
  3        tablespoons  sugar
  2          teaspoons  cornstarch
Place aluminum foil into an 8" square pan, with it hanging over two 
sides to be able to grip and lift when done. Mix crust ingredients and 
press firmly onto foil-lined pan, reserving 1/2 cup. Bake in a 
preheated 350F oven for 12 minutes.
Stir filling ingredients in a small pan over medium low heat. Simmer 2
minutes until slightly thick. Pour onto crust and smooth evenly. 
Sprinkle reserved topping all over. Return to oven and bake 30 minutes, 
checking to be sure that the top does not burn.
Cool in pan 10 minutes. Lift out with the foil edges and place on 
serving plate. Cut into squares.
From the kitchen of: Gary R Beck, San Francisco, CA. 
Home Page:
http://www.hometown.aol.com/garyrbeck/myhomepage/index.html
Contributed to the FareShare Gazette by Gary; 29 September, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 149 Calories; 6g Fat (38.3% 
calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 
12mg Cholesterol; 82mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1 Fat; 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                           Creamy Potato Sticks
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  all-purpose flour
     1/2      teaspoon  salt
  1  1/2          cups  milk
  1                can  cream of celery soup -- undiluted
     1/2         pound  processed American cheese -- cubed
  5              large  baking potatoes -- peeled (5 to 6)
  1                cup  chopped onion
                        Paprika
In saucepan, combine flour and salt. Gradually whisk in milk until 
smooth. Bring to a boil. Cook and stir for 2 minutes. Remove from heat. 
Whisk in soup and cheese till smooth. Set aside.
Cut potatoes into 4-inch by 1/2-inch by 1/2-inch thick. Place in a 
greased 13 by 9-inch by 2-inch baking dish. Sprinkle with onion. Top 
with cheese sauce.
Bake, uncovered, at 350 degrees for 55 to 60 minutes or until potatoes 
are tender. Sprinkle with paprika.
NOTES : Taste of Home Collector's Edition Copyright 1999
Contributed to the FareShare Gazette by Sandy; 18 September, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 307 Calories; 13g Fat (37.6% 
calories from fat); 13g Protein; 36g Carbohydrate; 3g Dietary Fiber; 
38mg Cholesterol; 887mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean 
Meat; 1/2 Vegetable; 2 Fat.
 

 

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                      * Exported from MasterCook *
                        Crock-Pot Cheese Potatoes
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            medium  potatoes (4 lb.)
  1              large  onion -- sliced thin
     1/2           cup  flour
  2          teaspoons  seasoned salt
     1/2      teaspoon  pepper
  4        tablespoons  butter
  2              whole  cans cream of mushroom soup
     1/2         whole  to 3/4 lb. grated cheddar cheese
Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices in 2 
cups water with 1 teaspoon cream of tartar; drain. Grease crock-pot. 
Layer potatoes, onion, flour mixture, and repeat. Add butter, then add 
soup (not diluted). Cover and cook on low 7 to 9 hours, High 3 to 4 
hours. Thirty minutes before serving, add grated cheese.
Posted to RecipeLu  by "Diane Geary" on Nov 20, 1997.
Contributed to the FareShare Gazette by Sandy; 4 September, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 57 Calories; 4g Fat (61.0% 
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 
10mg Cholesterol; 267mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                        Crunchy Potato Wedges -- Low Fat
Recipe By     : Family Circle Tasty Low Fat Recipe Cookbook
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     potatoes
  1         tablespoon  oil
     1/2      teaspoon  chicken or vegetable stock powder
     1/4           cup  (25 g) dry breadcrumbs
  2          teaspoons  chopped fresh chives
  1           teaspoon  celery salt
     1/4      teaspoon  garlic powder
     1/2      teaspoon  chopped fresh rosemary
Preheat oven to moderate hot 200 degrees Celsius or 400 Fahrenheit.
Cut potatoes into 8 wedges each. Dry, then toss with oil.
Combine chicken or vegetable stock powder, breadcrumbs, chives, celery 
salt, garlic powder and rosemary.  Add the wedges and toss. Spread on 
greased baking trays and bake for 40 minutes, or until golden.
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 118 Calories; 2g Fat (18.3% 
calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 271mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Vegetable; 1/2 Fat.
NOTES : 
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by L.Wright; 12 September, 2001.
http://www.fareshare.net
 
                      * Exported from MasterCook *
                        Curried Peanut Butter Soup
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  shredded carrot
     1/2           cup  chopped onion
     1/2           cup  chopped celery
  1               Tbsp  butter
  1               Tbsp  peanut oil
  2               Tbsp  all-purpose flour
  1                tsp  curry powder
     1/4           tsp  salt
  3 1/2           cups  reduced-sodium chicken broth
  2                tsp  Worcestershire sauce
     3/4           cup  crunchy peanut butter
*Note : to make this a completely vegetarian soup, use reduced-sodium
vegetable broth instead of chicken broth.
1. In a 2-quart saucepan, cook the carrot, onion and celery in the 
butter and oil until tender, about 10 minutes.
2. Blend in the flour, curry powder and salt. Add the chicken broth and 
Worcestershire sauce. Cook, stirring until thickened and bubbly.
3. Reduce the heat; add the peanut butter and stir until melted.
4. Serve hot with condiments (chopped dried pineapple, shredded 
coconut, chopped scallions, chopped peanuts, raisins, curry powder)
Recipes courtesy of The Peanut Butter Diet  2001.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Robin; 16 September, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 252 Calories; 20g Fat (68.6% 
calories from fat); 9g Protein; 13g Carbohydrate; 3g Dietary Fiber; 5mg 
Cholesterol; 296mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 
1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
 

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