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FareShare Gazette Recipes -- July 2002 - O's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Oatmeal Chocolate Chip Cookies (Jennie's)
Obi-Wan Kebabs

Oyster Hots

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                        * Exported from MasterCook *

                  Oatmeal Chocolate Chip Cookies (Jennie's)

Recipe By     : Jennie
Serving Size  : 16    Preparation Time :0:20
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  shortening
     1/2           cup  sugar
     1/2           cup  brown sugar
     1/2      teaspoon  vanilla
  1                     egg
  1         tablespoon  water
  1                cup  flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  oatmeal
  3               cups  chocolate chips
  2               cups  raisins
     1/2           cup  walnuts

Cream shortening and sugars, add vanilla, mix egg with water and add
to creamed mixture. Stir in flour, soda and salt. Add oats, 
chocolate chips and walnuts.

Drop by large tablespoonful on greased cookie sheet, bake in
350F. oven for 18 minutes.

NOTE : Depending on how big these cookies are will determine the
length of time they are baked. My cookies are about the size of a
tennis ball when I place them on the cookie sheet and it takes 18
minutes. They are full of chocolate chips and raisins with just a
little cookie batter to hold them all together.

Contributed to the FareShare Gazette by Jennie; 7 July 2002.
BarFav@aol.com
www.fareshare.net

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

Per Serving (excluding unknown items): 429 Calories; 22g Fat (42.4% 
calories from fat); 5g Protein; 62g Carbohydrate; 4g Dietary Fiber; 
12mg Cholesterol; 118mg Sodium.  Exchanges: 1/2 Grain(Starch); 
0 Lean Meat; 1 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                              Obi-Wan Kebabs

Recipe By     :The Star Wars Cook Book by Robin Davis; 1998
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     chicken breasts
  4              small  red new potatoes
  3                     zucchini
  3                     corn on the cob
                        Olive oil
                        Salt and pepper -- to taste

Soak 8 wooden skewers in water for 30 minutes. Preheat oven to 
375F (190C).

Put a chicken breast on a cutting board.  Using a knife, cut 
the meat in 1-inch (2.4-cm) strips. Now cut across the strips 
to make 1-inch cubes. Repeat with remaining chicken breast. 
Set aside.

Wash the cutting board and knife thoroughly with soap and warm 
water. Rinse and dry the cutting board.

Put a small potato on the cutting board and cut it in half.
Repeat with remaining potatoes and set aside.

Put a zucchini on the cutting board. Trim off the stem and the 
base. Then cut the zucchini into 1-inch rounds.  Repeat with 
the remaining zucchini and set aside.

Put an ear of corn on the cutting board. Cut the corn into 
1-inch (2.4-cm) rounds. epeat with remaining corn.

Carefully push one round of corn onto the skewer. Follow with 
a potato half, chicken cube and zucchini slice. Begin again 
with the corn and continue until there are only 2 inches (5 cm) 
left on the skewer.

Using a pastry brush, brush the meat and vegetables with olive oil
and sprinkle with salt and pepper.

Grill or broil until vegetables are tender and chicken is cooked
through, turning frequently, about 30 minutes.

Makes 8 kebabs.

 From The Star Wars Cook Book by Robin Davis; 1998; (c) Lucasfilm
Ltd.; published by Chronicle Books; ISBN 0-8118-2184-6.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 23 July 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 194 Calories; 7g Fat (33.0% 
calories from fat); 18g Protein; 15g Carbohydrate; 2g Dietary Fiber; 
46mg Cholesterol; 55mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean 
Meat; 1/2 Vegetable.


                      * Exported from MasterCook *

                               Oyster Hots

Recipe By     :Soup of the Day
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  fish stock -- [See Below]
  2                     potatoes -- cut
                        into a fine julienne
  2                     carrots -- cut
                        into a fine julienne
  1                     jalapeno pepper -- cut
                        into fine slivers
     1/2      teaspoon  grated lemon peel
                        Salt and white pepper -- to taste
     1/4      teaspoon  thyme
  1               pint  standard oysters -- liquid strained
  1                     lemon -- juice of
                        [2-3 tablespoons]
                        *Garnish:*
                        paper thin rounds of lemon -- sprinkled
                        with thyme

Bring the stock to a boil in a large saucepan.  Add potatoes, carrots, 
jalapeno slivers, lemon zest, thyme, salt and pepper to taste.
Reduce heat, leave uncovered and simmer until the vegetables are
tender - about 15 minutes.

Slip the oysters with their liquid into the simmering stock and cook
just until their edges curl - about 2 minutes.

Remove from heat, stir in lemon juice, and adjust for seasoning.
Ladle into bowls, top each with a lemon slice and sprinkling of
thyme.

Serve immediately.

Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette

Contributed to the FareShare Gazette by Art; 9 July 2002.

www.fareshare.net

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

Per Serving (excluding unknown items): 147 Calories; 6g Fat (45.7% 
calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 
16mg Cholesterol; 247mg Sodium.  Exchanges: 1/2 Grain(Starch); 
1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *

                          Fish Stock (one quart)

Recipe By     :Soup of the Day
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     onion -- chopped
  1                     carrot -- chopped
  1              stalk  celery -- with leaves, chopped
  4               cups  water -- (4 - 5 cups)
  1              Twist  lemon peel
                        Salt and white pepper
                        Bay leaf
  1 1/2         pounds  fish trimmings -- heads and bones,
                        even shrimp shells
  1                cup  white wine -- optional

Slowly bring all ingredients to a boil in a large saucepan, skimming
when necessary. Partially cover, and cook at a medium heat for 20-30
minutes. Freeze for later use if you wish.

NOTE : If you freeze the stock in ice cube trays, you can pop them
into plastic bags and use as much or as little as you want at any
time.

Notes :

Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette

Contributed to the FareShare Gazette by Art; 9 July 2002.

www.fareshare.net

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

Per Serving (excluding unknown items): 41 Calories; trace Fat (3.3%
calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 17mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit.
 

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