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FareShare Gazette Recipes -- March 2002 - B's

 

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Recipes Included On This Page

Baked Fish Steaks
Baked Stuffed Shrimp

Beans And Rice

Best-Ever Lemon Pie

Bourbon and Chocolate Pecan Pie

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* Exported from MasterCook *

                            Baked Fish Steaks

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     Fish steaks -- tamure
                        or hapuka -- (grouper)
     1/2           cup  Milk
     1/2      teaspoon  Salt
  1                cup  Dry bread crumbs
  2             ounces  Butter
                        Watercress or parsley
                        Sliced lemon

1. Lay the fish in a shallow dish. Pour the milk over the steaks and add
salt and pepper. Leave to soak one hour.

   2. Drain the milk away and sprinkle with bread crumbs.

   3. Lay the steaks in a buttered baking dish. Melt the butter and pour
over the fish.

   4. Bake in the oven for 30 minutes at 350 degrees F.

   5. Serve garnished with sliced lemon and sprinkled with watercress.

Source :   "Kiwi Cookbook by Alan Armstrong, New Zealand"

S(From) :   "Jim Bodle"

NOTES : I made this recipe with a few variations. I had one 17 oz. grouper
          fillet and cut all ingredients down. I didn't have butter or
          regular margarine so sprayed the pan with light olive oil, then
          after soaking and draining fish, sprinkled on dry bread crumbs and
          about 1 1/2 T. Parmesan cheese, then dotted with ICBINB Light.
          This may have been the best fish we have eaten! Very moist and
          flavorful.

Contributed to the FareShare Gazette by Bobbie; 28 March 2002.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 436 Calories; 16g Fat (33.2% calories 
from fat); 50g Protein; 21g Carbohydrate; 1g Dietary Fiber; 145mg Cholesterol; 
769mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 0 Non-Fat Milk; 
2 1/2 Fat.


                      
* Exported from MasterCook *

                           Baked Stuffed Shrimp

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    jumbo shrimp
     1/2      teaspoon  salt
  1             medium  onion -- minced
  2        tablespoons  mayonnaise
  1                     green pepper -- chopped
  2        tablespoons  flour
  6        tablespoons  butter -- divided
  1                cup  milk
  1                cup  fresh crab meat
  1         tablespoon  sherry wine
  1           teaspoon  Worcestershire sauce
  1           teaspoon  dry mustard
                        Grated Parmesan cheese
                        Paprika

Clean and remove heads and shells from shrimp, leaving tails. Split
shrimp and open flat.

Sauté onion and pepper in 4 tablespoons butter until soft but not brown.
Add the crab meat, dry mustard, Worcestershire sauce, salt and
mayonnaise. Set aside.

Make white sauce using remaining 2 tablespoons butter, flour and milk.
Add to crab meat mixture along with the sherry. Mix well, stuff the
split shrimp with the crab meat and dot with extra butter. Sprinkle
lightly with Parmesan cheese and paprika.

Arrange in shallow baking pan and bake at 350 degrees F. for 25-30
minutes.

Yield : 4 to 6 servings.

See www.nc-seafood.org

Notes :

Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net

Contributed to the FareShare Gazette by Art; 20 March 2002.
www.fareshare.net

                        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 213 Calories; 17g Fat (72.1% calories 
from fat); 8g Protein; 7g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 
391mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 
0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.



                      
* Exported from MasterCook *

                              Beans And Rice

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  dried red kidney beans
     1/2         pound  beef stewing meat -- cubed
     1/2           cup  regular rice
  1              large  yellow onion
                        chopped 1/4-inch pieces
  1              large  green pepper
                        chopped 1/4-inch pieces
  1                     bay leaf -- optional
  1           teaspoon  curry powder
     1/2      teaspoon  salt

Wash and sort kidney beans.
Put in a small Dutch oven and cover with water.
Cover pan and boil for 5 minutes turn off heat and let sit covered for 1
hour.
Heat and continue cooking beans after the hour.
Make sure the water doesn't boil dry, but keep the beans covered.

In a skillet brown stew meat and add to beans with the bay leaf.
Cook for 2 hours.
Add curry powder and salt rice, onion and green pepper.
Cook until all is tender.

This will serve at least three.

Contributed to the FareShare Gazette by Cora; 23 March 2002.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 27 Calories; trace Fat (6.8% calories 
from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
358mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.


                      
* Exported from MasterCook *

                           Best-Ever Lemon Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Best-Ever Lemon Pie**
  1                     baked 9-inch pie shell
  1 1/4           cups  sugar
  6        tablespoons  cornstarch
  2               cups  water
     1/3           cup  lemon juice
  3                     egg yolks
  1 1/2      teaspoons  lemon extract
  2          teaspoons  vinegar
  3        tablespoons  butter
                        **Never-Fail Meringue**
  1         tablespoon  cornstarch
  2        tablespoons  cold water
     1/2           cup  boiling water
  3                     egg whites
  6        tablespoons  sugar
  1           teaspoon  vanilla
  1              pinch  salt

**Best-Ever Lemon Pie**

Mix sugar and cornstarch together in the top of a double boiler.
Add the two cups of water.
Combine egg yolks with lemon juice and beat until well mixed.
Add to the rest of the sugar mixture.
Cook over boiling water until thick, about 25 minutes.
This does away with the starchy taste.
Now add the lemon extract, butter and vinegar and stir thoroughly.
Pour mixture into deep 9-inch pie shell and let cool.
Cover with meringue and brown in oven.

**Never-Fail Meringue**

Blend cornstarch and cold water in a saucepan.
Add boiling water and cook, stirring, until clear and thickened.
Let stand until COMPLETELY cold.
With electric beater at high speed, beat egg whites until foamy.
Gradually add sugar and beat until stiff but not dry.
Turn mixer to low speed; add salt and vanilla.
Gradually beat in cold cornstarch mixture.
Turn mixer again to high and beat well.
Spread meringue over cooled pie filling.
Bake at 350 degrees F. for 10 minutes or until top is lightly browned.

Quoting Ann Landers, "Sorry, I didn't get a calorie count, but let's call 
this a be-good-to-yourself treat and forget about the calories. Enjoy!"

Contributed to the FareShare Gazette by Alice; 16 March 2002.
www.fareshare.net


                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 341 Calories; 8g Fat (21.6% calories 
from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 122mg 
Cholesterol; 116mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 
0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates.


                      
* Exported from MasterCook *

                     Bourbon and Chocolate Pecan Pie

Recipe By     :Tennessee Quail Ridge
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/4           cup  butter -- melted
  3                     eggs -- slightly beaten
     3/4           cup  light corn syrup
     1/4      teaspoon  salt
  2        tablespoons  bourbon
  1           teaspoon  vanilla
     1/2           cup  chopped pecans
     1/2           cup  chocolate chips
  1                     pie shell -- (9-inch)

Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix
until blended. Spread pecans and chocolate chips in bottom of pie shell.
Pour filling into shell.

Bake in a 375 degree F. oven for 40 to 50 minutes.

Yield : 6 to 8 servings.

Notes :

Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net

Contributed to the FareShare Gazette by Art; 17 March 2002.
www.fareshare.net


                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 486 Calories; 23g Fat (40.9% calories 
from fat); 5g Protein; 69g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 
331mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 4 Other 
Carbohydrates.

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