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FareShare Gazette Recipes -- September 2001 - M's

 

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Mashed Potatoes with Olive Oil and Sun-Dried Tomatoes
Moist Cornbread

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                      * Exported from MasterCook *
          Mashed Potatoes with Olive Oil and Sun-Dried Tomatoes
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  Idaho potatoes -- peeled and halved
     1/4           cup  olive oil
     1/4           cup  unsalted butter
     1/4           cup  whipping cream
     1/4           cup  oil-packed sundried tomatoes -- drained 
                         and minced
                        Salt and pepper -- to taste
Boil 2 pounds of Idaho russet potatoes (peeled and cut in half) until 
cooked through. Drain and dry for 10 minutes. Combine 1/4 cup olive 
oil, 1/4 cup unsalted butter and 1/4 cup whipping cream in heavy-
bottomed sauce pan and warm over medium heat. Mash potatoes and begin 
adding warm liquids to potatoes with wire whisk. Add salt and pepper to 
taste. Whip in 1/4 cup oil-packed sundried tomatoes, drained and 
minced.
Source :  "National Pork Producers Council"
Contributed to the FareShare Gazette by Jennie; 7 September, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 151 Calories; 10g Fat (59.9% 
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 
17mg Cholesterol; 7mg Sodium.  Exchanges: 1 Grain(Starch); 0 Non-Fat 
Milk; 2 Fat.
                      * Exported from MasterCook *
                         Microwave Shrimp Scampi
Recipe By     :N/A
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter
  2              Tbsp.  dried parsley flakes
                        [I chopped some fresh parsley]
  2              Tbsp.  lemon juice
  1              large  garlic clove -- chopped fine
     1/2          tsp.  salt
  1                lb.  jumbo raw shrimp -- peeled and deveined
                        paprika
  1                cup  hot cooked rice
In a microwave safe 2 quart casserole, place in butter and cook until 
melted.
Remove and stir in parsley flakes, lemon juice, garlic and salt. Add 
shrimp, toss to coat. Cover and microwave at high for 3 to 5 minutes. 
Cooking time will vary with the size of shrimp. When cooked, shrimp 
will be pink. Serve over hot cooked rice and sprinkle with paprika.
Source :  "http://www.kitchenlink.com"
NOTES : I added some white wine ...about 1 cup to the "broth"   Frozen,
cleaned shrimp work just as well.
Contributed to the FareShare Gazette by Dee; 24 September, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 266 Calories; 23g Fat (77.1% 
calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 
62mg Cholesterol; 502mg Sodium.  Exchanges: 1 Grain(Starch); 0 
Vegetable; 0 Fruit; 4 1/2 Fat.
                      * Exported from MasterCook *
                             Moist Cornbread
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cornmeal
  2 1/2           cups  milk
  2               cups  flour
  3          teaspoons  baking powder
  1           teaspoon  salt
     1/4           cup  sugar
  2                     eggs
     1/2           cup  vegetable oil
Preheat oven to 400F.
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 9 x 13 pan or 24 muffin cups.
Bake for 30 to 35 minutes for pan, or 20 minutes for muffins or until a 
knife inserted in center of pan comes out clean.
Contributed to the FareShare Gazette by Jennie; 15 September, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 139 Calories; 6g Fat (38.9% 
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 
19mg Cholesterol; 167mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

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