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FareShare Gazette Recipes -- September 2001 - F's

 

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Recipes Included On This Page

Fresh Nectarine Jam
Fresh Potato Bread
Fried Banana Peppers
Fuddrucker's Nut Brownies

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                      * Exported from MasterCook *
                           Fresh Nectarine Jam
Recipe By     :Edmonton Journal 1994
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     nectarines -- 5 to 6 cups
                        cubed -- (1.25 to 1.5 L)
  2               cups  sugar -- divided (500 mL)
  1            package  light powdered fruit pectin -- (1 3/4 - oz)
  1         tablespoon  lemon juice -- (15 mL)
Using potato masher, crush fruit to measure 3 1/3 cups.  In large 
saucepan combine 1/4 cup sugar with pectin and mix.  Add nectarines and 
lemon juice; bring to full rolling boil, stirring constantly.  Stir in 
remaining sugar, return to full boil and boil 1 minute, stirring 
constantly.  Remove from heat, skim off any foam and portion into 
sterilized canning jars with 1/8-inch headspace.  Close lid then 
process in boiling water bath for 5 minutes.  Cool. If jam layers while 
cooling, invert jars for a while to redistribute fruit.
Makes 4 half-pints.
Freezer method:  Fill jars with 3/4-inch headspace, close lid and 
freeze for 6 to 12 months.
Half-Crocked Nectarine Jam:  Add 1/4 cup port or brandy when adding 
fruit and lemon juice to saucepan.
From The Edmonton Journal; 1994.
NOTES : To reduce foam, add 1/2 teaspoon butter or margarine while jam 
is boiling. 
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 3 September, 2001.
www.fareshare.net
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                      * Exported from MasterCook *
                            Fresh Potato Bread
Recipe By     :Tasty Taters by Judith Bosley
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  potato
  3               cups  water
  2              pkgs.  dry yeast
     1/2           cup  lukewarm water
  3             Tbsps.  sugar
  1              Tbsp.  salt
     1/3           cup  dry milk
  3             Tbsps.  shortening
  6 1/2           cups  flour -- approximately
Dissolve yeast in 1/2 cup warm water.  Peel potato, cut up and cook 
until done in the 3 cups water.  Mash potato in the water and add more 
liquid if needed to make 2 1/2 cups.  Combine sugar, salt, shortening 
and dry milk with potato water.  Cool to lukewarm and stir in yeast and 
2 cups flour to make a dough; turn out onto a floured board and knead 
until smooth and elastic. Place in a greased bowl and turn dough to 
grease the top; let rise until double, punch down, let rise again.  
Shape dough into two loaves and place in greased loaf pans.  Cover and 
let rise.  
Bake at 350F for 35-40 minutes.
Source :  "Tasty Taters by Judith Bosley"
Copyright :  "1980 Judith Ann Bosley"
NOTES : Makes 2 loaves
Potatoes encourage yeast to rise
Contributed to the FareShare Gazette by Dee; 5 September, 2001.
www.fareshare.net
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                      * Exported from MasterCook *
                           Fried Banana Peppers
Recipe By     :Nick Sundberg
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     Banana peppers -- mild (the pickled
  1                jar  type work well)
  2               cups  Flour
  2                     Eggs
  1                cup  Milk
  3               cups  Italian-style breadcrumbs
                        Oil for frying
                        Marinara 
Split the peppers (remove any seeds). Pat dry with a paper towel. 
Lightly beat the eggs and whisk in the milk.
Pre-heat the oil to 350. Dredge the peppers in the flour.
Dip in the egg/milk mix. Roll in the breadcrumbs. Carefully place in 
the hot oil and cook until lightly browned, turning once. Serve hot 
with warm marinara sauce for dipping.
Source: "EMAZING - http://www.emazing.com The EMAZING Recipe of the Day
S(MC formatting by):    "bobbi744@acd.net"
Copyright: "EMAZING(tm) is a service of EMAZING, INC. Copyright 2001.
NOTES : Serve these at your next party.
Contributed to the FareShare Gazette by Bobbie; 29 September, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 105 Calories; 2g Fat (14.8% 
calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 
34mg Cholesterol; 23mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
 
                      * Exported from MasterCook *
                        Fuddrucker's Nut Brownies
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               lbs.  butter
  12              lbs.  sugar
  3 3/4         quarts  eggs
     3/4           cup  vanilla
                        dry ingredients
  5               lbs.  flour
  6               cups  cocoa
  7               tsp.  baking soda
  3               tsp.  baking powder
     1/2          tsp.  salt
  1            package  marshmallows -- (1 lb. 14 oz pkg)
Important : Must follow the drop procedure. The brownies must be cooked 
for exactly one hour.
Cream butter on speed 1 for 2 1/2 minutes. Add sugar beating for an 
additional 2 1/2 minutes. Add eggs beating for 4 minutes. Add vanilla.
Sift dry ingredients together:
Gradually add dry sifted ingredients to creamed mixture. Beat 10 
minutes.
Stir in marshmallows.
When spreading brownie mix into baking pans DO NOT spread the mix all 
the way to the sides and into corners.
Bake brownies at 325 degrees F for 30 minutes.
Remove from oven and drop twice from 6 inches off surface.
Put pecans on top evenly and return to oven for another 15 minutes 
remove and drop once from 6 inches high. Grab pans and tap lightly, if 
any air pockets remain in top of brownies. Place back in oven for 15 
more minutes.
Total 1 hour cooking time. Brownies should level out but never sink.
MC format by Hallie.
Contributed to the FareShare Gazette by elki; 24 September, 2001.
www.fareshare.net
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Per Serving (excluding unknown items): 4664 Calories; 222g Fat (41.8% 
1787mg Cholesterol; 3220mg Sodium.  Exchanges: 11 Grain(Starch); 6 Lean 
Meat; 41 Fat; 30 1/2 Other Carbohydrates.
 

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