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FareShare Gazette Recipes -- February 2002 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Almond Apple Pilaf (Recipe Winner)
Arroz Dulce (Sweet Rice Pudding)
Artichoke Cheese 'n Rice Casserole
Averil's Lemon Hedgehog Slice (Rochy Style!)

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                      * Exported from MasterCook *
                            Almond Apple Pilaf
Recipe By     :Always A-Peeling by Blue Jay Orchards
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Tbsp.  margarine -- plus
  1               tsp.  margarine
     1/2           oz.  blanched almonds -- chopped
  4                     dried apple slices -- cut into halves
  2              large  prunes -- pitted and
                        cut in strips
  2             Tbsps.  dark raisins
                        or golden raisins
  1 1/2           cups  water
  4               ozs.  uncooked regular rice
                        or long grain rice
  2              tsps.  honey
     1/4          tsp.  salt
In a 1 1/2-quart saucepan, heat margarine over medium heat until bubbly 
and hot; add almonds, apples, prunes and raisins. Saute until almonds are
lightly browned, about 3 minutes. Stir in remaining ingredients and boil.
Reduce heat, cover, and let simmer until water is absorbed and rice is
tender, about 20 minutes.
Source :  "Always A-Peeling by Blue Jay Orchards"
S(MCFormatted/Posted by Dee)
Copyright :  " 1993 Cookbook Publishers, Inc."
Untried
Contributed to FareShare Gazette by Dee; 11 February 2002.
www.fareshare.net
             - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 75 Calories; 6g Fat (64.2% 
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg 
Cholesterol; 181mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 
Fruit; 1 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                     Arroz Dulce (Sweet Rice Pudding)
Recipe By     :Comida Sobrosa/Home-Style Southwest Cooking
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cooked rice
  2               cups  evaporated milk
     1/2           cup  sugar
  1         tablespoon  cinnamon
  2                     egg whites -- (optional)
  1           teaspoon  vanilla -- Mexican if possible
Combine rice milk and sugar in a large saucepan. Bring to a boil; simmer 
over low heat; add cinnamon. If desired whip two egg whites and add to 
hot rice mixture stirring rapidly. Add vanilla. Serve hot or cold.
From : Comida Sobrosa/Home-Style Southwest Cooking, University of New 
Mexico Press ISBN-0-8263-0664-0
Contributed to the FareShare Gazette by Gary; 1 February, 2002.
www.fareshare.net
                     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 372 Calories; 10g Fat (23.6% 
calories from fat); 12g Protein; 59g Carbohydrate; 1g Dietary Fiber; 37mg 
Cholesterol; 163mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 
1 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
              Artichoke Cheese 'n Rice Casserole - 13 points
Recipe By     :Pillsbury Classic Cookbook #159
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       6 1/4 ounce pkg.  fast-cooking long grain and wild rice mix
  2               cups  water
  1         tablespoon  butter or margarine
  8             ounces  shredded Monterey jack cheese -- (2 cups)
  2        tablespoons  dry bread crumbs
  1              large  tomatoes -- seeded & chopped
                        reserving 1/4 cup for garnish
  1       14 ounce can  artichoke hearts -- drained/quartered
     1/2           cup  mayonnaise -- or salad dressing
     1/2           cup  sour cream
  2                     green onions -- thinly sliced
  3        tablespoons  chopped fresh parsley
Heat oven to 350 F. In a 2 quart saucepan, combine, rice, seasoning
packet, water and margarine. Bring to a boil over High heat. Reduce heat
to Low; cover and simmer 5 minutes or until water is absorbed.
Spread cooked rice in bottom of ungreased 8 inch square baking dish or 1
1/2 quart casserole; sprinkle with half of the cheese. Sprinkle bread
crumbs over cheese; top with tomato and artichokes.
In small bowl, combine mayonnaise, sour cream, green onions and 1
tablespoon of the parsley; spoon evenly over artichokes. Top with
remaining cheese. *
Bake at 350 F. for 25-35 minutes or until casserole is thoroughly heated
and cheese is melted and bubbly. Garnish with remaining parsley and
reserved tomato.
Makes 6 (1 cup) servings.
Source :   "Pillsbury Classic Cookbook #159, Springtime Brunches & 
Parties, May  '94, p. 10"
S(MC5 formatted):   "by bobbi744@attbi.com"
Serving Ideas : Serve this rich meatless casserole with a green salad or
fresh fruit for a lovely lunch or brunch.
NOTES :
          Tip: *Recipe can be prepared ahead of time to this point. Cover
          and refrigerate several hours or overnight. Uncover, bake at 
          350 F. for 30-40 minutes or until thoroughly heated and cheese 
          is melted and bubbly.
          Bobbie's Note: To reduce the calories, Fat-Free mayonnaise and
          sour cream and Low-Fat cheese can be used. All Nutritional 
          amounts are based on full-fat ingredients.
Contributed to the FareShare Gazette by Bobbie; 4 February, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 379 Calories; 33g Fat (75.3% 
calories from fat); 13g Protein; 12g Carbohydrate; 4g Dietary Fiber; 54mg 
Cholesterol; 425mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 
1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
 
                      * Exported from MasterCook *
               Averil's Lemon Hedgehog Slice (Rochy Style!)
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  125            grams  butter -- (4 ounces)
     1/2           cup  sugar
  2          teaspoons  lemon rind
  1                     beaten egg
  250            grams  plain sweet biscuits -- (8 ounces)
  2        tablespoons  coconut
  1         tablespoon  lemon juice
Melt the butter, sugar, coconut, lemon juice and rind. Cool slightly. 
Stir in beaten egg and coarsely crushed biscuits.  Press into a greased 
tin and chill.
**ICING**
Lemon juice/butter/icing sugar
http://www.varslot.net/trond/fionna/oppskrifter/hedgehogslice.html
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 11 February, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 83 Calories; 7g Fat (69.2% 
calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 
17mg Cholesterol; 65mg Sodium.  Exchanges: 0 Fruit; 1 1/2 Fat; 1/2 Other 
Carbohydrates.

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