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FareShare Gazette Recipes -- September 2001 - G's

 

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Recipes Included On This Page

Ginger Liqueur
Green Corn Pudding
Grilled Potatoes With Garlic Cream -- Low Fat

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                      * Exported from MasterCook *
                              Ginger Liqueur
Recipe By     :Making Liqueurs for Gifts by Mimi Freid; 1988
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  crystallized ginger -- (125 mL)
  2               cups  vodka -- (500 mL)
     1/2           cup  sugar syrup -- (125 mL)
Add all ingredients together. Steep for 2 weeks. Strain and it is ready 
to serve.
This liqueur has a real zing to it and will be enjoyed by a true ginger 
lover. Makes a unique addition to meat and poultry marinades.
Container to use - quart jar.
Yields more than 1 pint.
From Making Liqueurs for Gifts by Mimi Freid; Storey Publishing 
Bulletin A-101; 1988.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 8 September, 2001.
http://www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 1444 Calories; trace Fat (0.6% 
calories from fat); trace Protein; 107g Carbohydrate; 0g Dietary Fiber; 
0mg Cholesterol; 57mg Sodium.  Exchanges: 7 Other Carbohydrates.
                      * Exported from MasterCook *
                            Green Corn Pudding
Recipe By     :Elizabeth Baird's Favourites
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     eggs
     3/4           cup  light cream -- (175 mL)
  2        tablespoons  finely chopped green onions -- (25 mL)
                        or fresh chives
  1         tablespoon  finely chopped fresh parsley -- (15 mL)
     1/2      teaspoon  salt -- (2 mL)
  1              pinch  freshly ground black pepper
  1              pinch  cayenne
  2               cups  corn kernels -- (500 mL)[3 to 4 cobs]
     1/2           cup  grated old cheddar cheese -- (125 mL)
     3/4           cup  bread crumbs -- (175 mL)[fine but
                        NOT dry]
  2        tablespoons  melted butter -- (25 mL)
                        Boiling water
"Green corn" is what fresh corn used to be called to distinguish it 
from the dry kernels that were available all year. Green corn pudding 
is a savoury custard that came to Canada with the Loyalists.
In a large bowl, beat together eggs and cream. Mix in the chives, 
parsley, salt, pepper, cayenne, corn and cheese.
Measure out 1/4 cup (50 mL) of the bread crumbs; combine with the 
butter and reserve. Mix the remaining crumbs into the corn custard.
Transfer the custard to a well-buttered 8-inch square (2 L) ovenproof 
dish (a cake pan works well). Place the dish in a larger shallow pan; 
pour enough boiling water into the outer pan to come 2/3 up the sides 
of the custard dish.
Bake at 350F (180C) for 25 to 30 minutes or until a skewer inserted in 
the middle comes out clean.
Remove the custard dish from the pan. Sprinkle the reserved buttered 
crumbs over the surface and set on a rack 4 inches (10 cm) from the 
broiler. Broil for 2 to 3 minutes to brown the crumbs.
Cut into squares and serve immediately.
From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984;
ISBN 0-88862-759-9; James Lorimer & Company, Publishers.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 28 September, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 234 Calories; 14g Fat (50.4% 
calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 
155mg Cholesterol; 385mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
              Grilled Potatoes With Garlic Cream -- Low Fat
Recipe By     :Family Circle Tasty Low Fat Recipe Cookbook
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     potatoes
     1/4           cup  (60g/2oz) light sour cream
  100                g  (3 1/2 oz) low-fat natural yogurt
  2             cloves  crushed garlic
     1/4      teaspoon  paprika
  1         tablespoon  chopped garlic chives
                        parsley
                        chopped red capsicum
Cook potatoes until tender. Drain, when cold cut into 1 cm (1/2 inch) 
slices. Brown both sides on a lightly greased griddle pan or grill. 
Serve hot with light sour cream combined with low-fat natural yogurt, 
garlic, paprika and chives. Sprinkle with parsley and a little chopped 
red capsicum to top.
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 97 Calories; trace Fat (1.3% 
calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 7mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 
0 Fat.
NOTES : 
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by L.Wright; 12 September, 2001.
http://www.fareshare.net

 

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