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FareShare Gazette Recipes -- November 2001 - S's

 

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Recipes Included On This Page

Sausage Information
Sauteed Chicken Breasts with Cherry-Port Sauce
Scallop And Vegetable Stir-Fry
Smoked Venison Sausage Links
Sour Cream Coffee Cake
Spinatsuppe (Norwegian Spinach Soup)
Swift Spinach Souffle

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                      * Exported from MasterCook *
                           Sausage Information
Recipe By     :Info from Martha
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        (See Below)
This isn't exactly a recipe, but I raise goats and usually have 4 - 5 
taken to the processor at one time. I try to get all the ground meat in 
a 'fine grind', not chili grind.
I like to use a commercial mix called 'Rio's Rib Rub' on a lot of my 
heavy cuts of meat and find it works equally well in (pan) sausage too.
Otherwise, your main ingredients are poultry seasoning (or just 
straight sage), oregano, marjoram, and a chili powder plus a little 
sugar.
Experiment by adding celery salt, garlic powder or any of your other 
favorite herbs and seasonings. (A more Italian sausage by using more 
oregano and adding basil, more German by using crushed fennel seed, 
etc.) By the way, I dislike garlic with venison, so make an 
experimental batch to see if you are going to like it before making a 
big pan full.
I blend the dry ingredients together and make a couple of meat ball 
size patties to experiment, if I need more salt, less chili powder, 
etc. Actually, I prefer ground dried jalapenos, but chili powder is 
easier to find.
A lot of commercial sausage makers add cold cooked oatmeal to the meat 
mix. It actually makes a leaner, and usually tasty link sausage that 
holds together well.  (Figure about 2 cups raw oatmeal, cooked and 
chilled, to each 2 pounds of meat.)
Contributed to the FareShare Gazette by Martha; 2 November, 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.  Exchanges: .
NOTES : 
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net
                      * Exported from MasterCook *
              Sauteed Chicken Breasts with Cherry-Port Sauce
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
     1/2           cup  red onion -- chopped
     1/2      teaspoon  curry powder
     1/4      teaspoon  salt
     1/4      teaspoon  black pepper
  4                     chicken breast halves -- skinless, boneless
     1/3           cup  port wine
     1/4           cup  chicken broth
     1/4           cup  cherry preserves
     1/4      teaspoon  ground cinnamon
1.  Any sweet wine can be substituted for the port.
2.  For healthier dish, use fat-free, less-sodium broth.
3.  A seedless raspberry jam, or something similar could be 
    substituted for cherry preserves.
Heat oil in a large nonstick skillet over medium-high heat.  Add onion, 
curry, and cinnamon; saute 2 minutes.
Sprinkle chicken with salt and pepper; add to pan and saute 2 minutes 
on each side.
Add port, broth and preserves, stirring until preserves melt. Cover, 
reduce heat, and simmer 10 minutes or until done.
Source :  "Cooking Light Magazine"
NOTES : Formatted in MasterCook by Art Guyer 
Contributed to the FareShare Gazette by Art; 25 November, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 360 Calories; 16g Fat (42.5% 
calories from fat); 31g Protein; 17g Carbohydrate; 1g Dietary Fiber; 
93mg Cholesterol; 282mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean 
Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                      Scallop And Vegetable Stir-Fry
Recipe By     :Katherine Grasso: Park Ridge, New Jersey
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  light soy sauce
  1           teaspoon  cornstarch
  2        tablespoons  oriental sesame oil
  2        tablespoons  peanut oil
  6                     asparagus spears, trimmed, cut into
                        1-inch pieces
  6                     mushrooms, sliced
  3                     green onions, sliced
  1                     carrot, peeled, sliced
     1/2                red bell pepper, cut into matchstick-size
                        strips
  1                     zucchini, sliced
  3              large  garlic cloves, finely chopped
  2          teaspoons  minced fresh ginger
     1/2         pound  bay scallops
Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut 
oils in wok or heavy skillet over high heat. Add vegetables, garlic and 
ginger and stir-fry until vegetables are crisp-tender, about 4 minutes.
Add scallops and stir-fry until almost cooked through, about 1 minute. 
Stir soy sauce mixture and add to wok. Stir until liquid boils and 
thickens and scallops are opaque, about 2 minutes.
Transfer to platter and serve immediately.
Bon Appétit, October 1991
Notes :
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 18 November, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 239 Calories; 14g Fat (55.5% 
calories from fat); 20g Protein; 5g Carbohydrate; trace Dietary Fiber; 
37mg Cholesterol; 1090mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 
Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
                      * Exported from MasterCook *
                       Smoked Venison Sausage Links
Recipe By     :The Hunters Guide and cookbook by Gene L. Skramstad
Serving Size  : 28    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            pounds  venison -- (4.5 kg)
  2             pounds  pork fat back -- (900 g)
  2             pounds  pork butt -- (900 g)
  9        tablespoons  salt -- (135 mL)
  1 1/2      teaspoons  white pepper -- (7 mL)
  1 1/2      teaspoons  ginger -- (7 mL)
  3        tablespoons  brown sugar -- (45 mL)
  5          teaspoons  nutmeg -- (25 mL)
  4          teaspoons  sage -- (20 mL)
  1           teaspoon  saltpeter -- (5 mL)
Cut venison and pork into cubes. Mix spices and sprinkle over the meat, 
mixing so that each piece is coated with seasoning. Refrigerate 
overnight.
Remove from the refrigerator and grind through a 3/16 (5mm) grinder 
plate. Add 3 cups of ice cold water, mix well and stuff into lamb 
casings. Twist the casing every 3 inches (7.5 cm) to make links. Hang 
at room temperature for 2 to 3 hours or until dry on the outside.
Place in a smoker and set the temperature at about 140F (60C); open the 
drafts and let the air circulate through for about 30 minutes or until 
dry on the surface. Raise the temperature to 160F (about 71C) and close 
the dampers about half way. Apply a heavy hickory smudge for about 6 
hours.
Raise the temperature to 170F (77C) and hold until the internal 
temperature reaches 155F (about 69C). Remove from the smoker and shower 
with cold water until the internal temperature is about 110 to 115F (43 
to 47C). Hang in a cool place for 24 hours before using.
From The Hunters Guide and cookbook by Gene L. Skramstad; 1983;
Kalispell, Montana 59901; ISBN 0-87970-160-9
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 17 November, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 201 Calories; 4g Fat (19.2% 
calories from fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 
138mg Cholesterol; 2139mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean 
Meat; 0 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                          Sour Cream Coffee Cake
Recipe By     :First Baptist Church Cookbook
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                box  Duncan Hines white cake mix
  1                box  instant vanilla pie filling
  1                cup  sour cream
     1/2           cup  oil
     1/4           cup  milk
  4                     eggs
     1/4           cup  sugar
     1/2           cup  nuts
  2              tbsp.  cinnamon
Put the cake mix, pie filling, sour cream, oil, milk and eggs into 
mixing bowl together and beat for 7 minutes on high speed.
Now mix together: sugar, nuts and cinnamon.
Pour half of batter into a well greased and floured tube pan. Then 
sprinkle half of the nut mixture on top of the batter and swirl.
Pour the remaining batter on top of this and again sprinkle the rest of 
the nut mixture over it.
Bake at 350 for 60 minutes.
From the First Baptist Church Cookbook in Sylva, North Carolina
Contributed to the FareShare Gazette by elki756; 5 November, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 151 Calories; 14g Fat (78.4% 
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 54mg 
Cholesterol; 24mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 
Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                   Spinatsuppe (Norwegian Spinach Soup)
Recipe By     :The Cooking of Scandinavia; Time Life Foods of the World
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fresh spinach -- (900 g)
                        or 2 packages frozen chopped spinach
  2             quarts  chicken stock -- (2 Liters)
                        fresh or canned
  3        tablespoons  butter -- (45 mL)
  2        tablespoons  flour -- (30 mL)
  1           teaspoon  salt -- (5 mL)
     1/4      teaspoon  white pepper -- (1 mL)
     1/8      teaspoon  nutmeg -- (.5 mL)
                        [about 1 good pinch]
  2                     hard-boiled eggs -- sliced
Wash the fresh spinach thoroughly under cold running water to remove 
any sand. Drain the spinach then chop it coarsely. If using frozen 
spinach, thoroughly defrost and drain it.
Bring the chicken stock to a boil in a large saucepan and add the 
spinach. Simmer uncovered about 6 to 8 minutes, then pour into a sieve 
set over a large bowl. Press down hard on the spinach with the back of 
a wooden spoon to extract all of its juices. Set the liquid aside in 
the bowl and chop the cooked spinach very fine.
Melt the butter in the saucepan. When the foam subsides, remove the pan 
from the heat and stir in the flour.  With a wire whisk, beat the hot 
stock into this white roux a little at a time. Return the saucepan to 
the heat and, stirring it constantly, bring it to a boil. Add the 
spinach.
Season the soup with salt, pepper and nutmeg.
Half cover the pan and simmer the soup over low heat about 5 minutes 
longer, stirring occasionally.
Garnish each serving of soup with a few slices of hard-boiled egg.
On festive occasions, such as Easter, spinatsuppe is often served with 
a stuffed egg half floating in each soup bowl. To make these, remove 
the yolks from 2 or 3 hard-boiled eggs (depending on how many people 
you plan to serve). Mash them to a paste with about 1 to 2 teaspoons of 
softened butter. Roll the mixture into little balls and nestle 2 or 3 
into each halved egg white.
From The Cooking of Scandinavia; Time Life Foods of the World; 1968.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 17 November, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 224 Calories; 12g Fat (52.9% 
calories from fat); 12g Protein; 13g Carbohydrate; 6g Dietary Fiber; 
129mg Cholesterol; 5126mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean 
Meat; 1 1/2 Vegetable; 2 Fat.
                      * Exported from MasterCook *
                          Swift Spinach Souffle
Recipe By     :Sarah Fritschner - Fast Lane
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  frozen chopped spinach -- thawed [1 package]
                        OR 1 cup cooked fresh spinach
  1 1/2           cups  milk
  3                     eggs
     1/2      teaspoon  salt
     1/4      teaspoon  cayenne pepper
  1                cup  shredded sharp cheddar 
                         cheese -- (about 4 ounces)
  1                cup  fresh bread crumbs -- or dried
                        or cracker crumbs
Heat oven to 350 F. Butter and 8-9 inch square baking dish. Squeeze 
excess liquid from spinach.
Combine spinach, milk, eggs, salt, cayenne, 1/2 cup cheese and 1/2 cup 
cracker crumbs in a blender or bowl. Blend 1 minute or beat until 
completely mixed and slightly whipped-looking.
Pour into a greased 8x8" baking dish ( or similar size). Mix remaining 
cheese and crumbs and sprinkle over the top of the dish. Bake 30-40 
minutes, until the casserole is bubbling and brown.
Source :   "Lansing State Journal 11-5-2001"
S(MC formatting by):   "bobbi744@home.com"
Yield :   "4 to 6 servings"
Serving Ideas : Serve  with baked potatoes for a vegetarian meal or 
with baked squash and baked chicken.
NOTES : This swift spinach souffle can be assembled quickly and baked 
in the oven.
Contributed to the FareShare Gazette by Bobbie; 7 November, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 178 Calories; 11g Fat (54.6% 
calories from fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; 
122mg Cholesterol; 428mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean 
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

 

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