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FareShare Gazette Recipes -- February 2002 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cabbage Casserole
Cheddar-Rice Patties
Chicken and Rice Casserole
Chocolate Hedgehog Slice
Cooking Frozen Lobster Tail
Crab-and-Avocado Salad with Ginger Vinaigrette
Crabmeat-Stuffed Eggs

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                     * Exported from MasterCook *
                            Cabbage Casserole
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
     1/2           cup  chopped onion
  1                cup  chopped green pepper
  4               cups  chopped cabbage
  1                cup  raw white rice
  15            ounces  tomato sauce -- (1 can)
  6             ounces  tomato paste -- (1 can)
  2               cups  water
  1 1/2       teaspoon  salt
     1/2      teaspoon  pepper
Brown ground beef in electric or large skillet. Drain.  Add onion, green 
pepper, cabbage & rice. Stir in tomato sauce, tomato paste, water, salt & 
pepper. Heat to boiling. Reduce heat; cover & simmer about 25 minutes or 
until rice is tender.
Stir occasionally.
Contributed to the FareShare Gazette by Lorraine; 23 February, 2002.
www.fareshare.net
                           - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 218 Calories; 15g Fat (61.8% 
calories from fat); 11g Protein; 10g Carbohydrate; 2g Dietary Fiber; 48mg 
Cholesterol; 930mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 
Vegetable; 2 1/2 Fat.
                      * Exported from MasterCook *
                           Cheddar-Rice Patties
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  rice -- cooked
  1                cup  shredded lowfat cheddar cheese
     1/2           cup  onion -- minced
  3             Tbsps.  all-purpose flour
     1/2          tsp.  salt
     1/4          tsp.  ground black pepper
  3                     egg whites
     1/8          tsp.  cream of tartar
                        Vegetable cooking spray
                        Applesauce or apple wedges -- optional
                        Lowfat sour cream -- optional
Combine rice, cheese, onion, flour, salt and pepper in a medium bowl. Beat 
egg whites with cream of tartar in a small bowl until stiff but not dry.  
Fold beaten egg whites into rice mixture.  
Coat a large skillet with cooking spray and place over medium heat until 
hot.  Spoon 2-3 tablespoons batter into skillet for each patty; push 
batter into diamond shape using a spatula.
Cook patties, turning once, until golden brown on both sides.
Source :  "Always A-Peeling by Blue Jay Orchards"
S(MCFormatted/Posted by Dee):  ""
Copyright :  " 1993 Cookbook Publishers, Inc."
Yield :  "1 dozen"
Serving Ideas : Serve warm with applesauce, apple wedges or sour cream.
Contributed to the FareShare Gazette by Dee; 10 February, 2002.
www.fareshare.net
                           - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 429 Calories; 3g Fat (5.8% calories 
from fat); 17g Protein; 81g Carbohydrate; 2g Dietary Fiber; 6mg 
Cholesterol;486mg Sodium.  Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 
1/2 Vegetable; 0 Fruit; 0 Fat.
                      * Exported from MasterCook *
                        Chicken and Rice Casserole
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  cream of chicken soup -- (10 3/4-ounce)
  1                cup  skim milk
     1/2           cup  sliced mushrooms -- undrained
                        [one 2.5-ounce jar]
  1                cup  finely chopped celery
     1/2           cup  finely chopped onion
  1                cup  uncooked instant rice
  16            ounces  skinned and boned uncooked chicken breast
                        cut into 32 pieces
Spray slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken soup, milk and undrained mushrooms. 
Stir in celery, onion and uncooked rice.  Add chicken pieces.  Mix well to 
combine.
Cover and cook on low for 4 to 6 hours.
Mix well before serving.
Contributed to the FareShare Gazette by Judy; 14 February, 2002.
www.fareshare.net
                       - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 65 Calories; 2g Fat (27.7% calories 
from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 
305mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 
1/2 Fat.
                      * Exported from MasterCook *
                         Chocolate Hedgehog Slice
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  250            grams  chocolate cream biscuits -- finely crushed
     1/2           cup  desiccated coconut
  1                cup  pecans -- roughly chopped
  1         tablespoon  cocoa powder -- sifted
  100            grams  dark chocolate -- chopped
  80             grams  unsalted butter
  1         tablespoon  golden syrup
  1                     egg -- lightly beaten
                        extra pecans -- for decoration
  60             grams  dark chocolate melts -- extra
                        ***ICING***
  100            grams  dark chocolate
  40             grams  unsalted butter
Line base and sides of shallow 30x20cm rectangular tin with foil.
Combine biscuit crumbs, coconut, pecans and cocoa in medium mixing bowl.  
Make a well in the centre.
Combine chocolate, butter and syrup in small heavy-based pan.  Stir over 
low heat until chocolate and butter have melted and mixture is smooth.  
Remove from heat.
Pour combined chocolate mixture and egg onto dry ingredients.  Using a 
wooden spoon, stir until well combined.
Press mixture evenly into prepared tin. Refrigerate 30 minutes or until 
set.
**Icing**
Put chocolate and butter in small heatproof bowl.  Stand over pan of 
simmering water.  Stir until chocolate and butter have melted and mixture 
is smooth.  Cool slightly.
Spread mixture evenly over slice base. Refrigerate until set.  Remove 
slice from tin. Cut into small squares with sharp knife.  Decorate squares 
with pecans dipped in extra melted chocolate. 
http://www.hungrymonster.comUntried.
Contributed to the FareShare Gazette by Hallie; 11 February, 2002.
www.fareshare.net
                      - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 163 Calories; 15g Fat (75.6% 
calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 28mg 
Cholesterol; 6mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 
1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                       Cooking Frozen Lobster Tail
Recipe By     :Art Guyer
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        (See Below)
Freezing :
For best quality, lobster should be frozen uncooked. Freeze the lobster 
whole, or clean it and freeze just the shell portions that contain the 
edible meat. (Some lobsters have large front claws that  contain edible 
meat, while others have edible meat mainly in the tail section.) Freeze 
lobster in the shell, to help keep the meat from drying out. Simply wrap 
the whole lobster or lobster portions in moisture-vapor resistant wrapping 
and freeze.
Lobster can be cooked and then frozen, but the quality will not be as good.
Cooking :
To bake:  Thaw out frozen lobster tail. Cut top of shell, lift meat and 
place on top of shell. Bake in small baking pan with butter and lemon for 
15-20 minutes at 350-375 degrees in the oven. For the last 5 minutes, top 
with lemon and paprika and broil until golden brown.
OR
Thaw tails first, preheat oven to 375 then cut away thin bottom layer of 
shell and sprinkle with rosemary. Bake for 20 minutes.
To steam:  Place frozen on rack above boiling water, cover and steam for 
approximately 25 minutes. If desired, after steaming, cut the top of the 
tail and pull up the meat, season and put under the broiler for 2-3 
minutes.
To broil:  Defrost, then cut the inner edges of the under-shell with a 
pair of scissors. Clip off the fins, pull back the shell and discard. Bend 
the tail back to crack the joints. Rinse with cold water.
Place lobster tail meat-side-up in a broiler pan. Brush with lemon and oil 
or melted butter. Place 4 inches (10cm) from heating element or flame and 
broil until meat is heated through. Follow the same method to cook raw 
lobster tails, except broil tail-side-up for four minutes, then turn, 
brush with butter or oil, and broil until meat is opaque (four to five 
minutes).
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 13 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
              Crab-and-Avocado Salad with Ginger Vinaigrette
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  fresh ginger -- chopped
                        Grated zest of 1/2 lemon
  2          teaspoons  lemon juice
  1 1/2    tablespoons  rice wine vinegar
  2                     scallions
                        including green tops -- chopped
  1           teaspoon  soy sauce
     1/2      teaspoon  salt
     1/3           cup  cooking oil
     3/4           cup  watercress -- tough stems
                        removed -- (about 2 quarts)
     1/2          head  romaine lettuce -- cut crosswise
                        into 1-inch strips -- (about 2 quarts)
  2                     ripe avocados -- diced
     1/2         pound  lump crabmeat -- picked clean
In a blender, combine the ginger, lemon zest, lemon juice, vinegar, 
scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the 
oil and puree until smooth.
In a large glass or stainless-steel bowl, combine the watercress, romaine, 
avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 
3 tablespoons of the vinaigrette and mound the salad on plates.
Toss the crabmeat with the remaining vinaigrette. Spoon the dressed 
crabmeat over the salads.
Suggested Wine: Soave or Orvieto
NOTES : Creamy avocados plus delicate crabmeat plus a tart ginger-and-
lemon vinaigrette equals one great salad. Substitute cooked shrimp or
grilled scallops for the crab in the equation, if you like; the result
will be just as delicious.
Contributed to the FareShare Gazette by Jennie; 10 February, 2002.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 230 Calories; 19g Fat (72.7% 
calories from fat); 12g Protein; 4g Carbohydrate; 2g Dietary Fiber; 44mg 
Cholesterol; 530mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 
Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                          Crabmeat-Stuffed Eggs
Recipe By     :Ma Chance's French Caribbean Creole Cooking
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  crab meat
  1                     onion
  1                     carrot
  12                    hard-boiled eggs
  1              stalk  celery -- minced
  2        tablespoons  mayonnaise
  1           teaspoon  chopped fresh garlic
     1/2      teaspoon  chopped fresh parsley
     1/4      teaspoon  salt
                        Pepper -- to taste
  1           teaspoon  dry mustard
                        Tabasco sauce -- to taste
Mince crabmeat and set aside.
Peel eggs and cut in half lengthwise. Remove yolks and mash well in a 
bowl. Add celery, mayonnaise, seasonings, Tabasco and crabmeat. Mix well.
Stuff eggs and chill before serving.
From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant
Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 6 February, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 112 Calories; 7g Fat (60.5% 
calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 
223mg Cholesterol; 162mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 
1/2 Vegetable; 1/2 Fat.

 

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