Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- August 2002 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pasta with Country Ham and Oysters
PB&J Energy Bars
[Contest Winner]
Peanut Butter Dip

Pizza Sandwiches

Prize Corn Bread Pizza

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                                           * Exported from MasterCook *

                    Pasta with Country Ham and Oysters

Recipe By     :Corwynn Darkholmes, Wolfsong2000@HotMail.com
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter
  6             ounces  country cured ham, cut into small cubes
  1 1/2           cups  heavy cream
     3/4      teaspoon  dried thyme
     1/2      teaspoon  dried basil
     1/2      teaspoon  cayenne
     1/4      teaspoon  black pepper
     1/4      teaspoon  white pepper
  18             small  shucked oysters, with their liquor
  8                     thinly sliced green onions
  1              pound  dried spaghetti

In a large skillet, melt butter over medium heat.  Add ham and 
cook, stirring frequently, for 3 to 4 minutes, or until the ham 
is tinged a deep golden brown.  Add the cream, thyme, basil, 
cayenne and both peppers.  Cook, stirring occasionally, over 
medium heat, for 3 minutes or until sauce has slightly thickened.  
Add oyster liquor and cook , stirring occasionally, for 3 more 
minutes.  

Add oysters and green onions and cook, stirring occasionally, 
for 2 minutes or until the edges of the oysters begin to curl.  
Remove skillet from heat but keep warm.  Bring a large saucepan 
of salted water to a boil over high heat.  Cook spaghetti in 
boiling water 8 to 10 minutes or until al dente, drain in 
colander.

Serving suggestions:  Transfer the pasta to individual serving 
plates.  Spoon the sauce over the spaghetti.

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

Per Serving (excluding unknown items): 422 Calories; 45g Fat (92.7% calories 
from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 
156mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 
9 Fat.

NOTES : 

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

Contributed to the FareShare Gazette by Art; 4 August 2002.

www.fareshare.net

                       * Exported from MasterCook *

                             PB&J Energy Bars

Recipe By     :Healthy Lunchbox Alternatives by Kathleen Lavey
Serving Size  : 24    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  old-fashioned oats
  1                cup  flour
  1                cup  chopped walnuts
  1           teaspoon  cinnamon
     1/2      teaspoon  baking powder
  1              pinch  salt
     3/4           cup  butter -- cut into pieces
     1/2           cup  smooth peanut butter
     3/4           cup  packed brown sugar -- (lightly)
  1                     egg
  1           teaspoon  vanilla
     2/3           cup  no-sugar-added raspberry fruit spread

Preheat oven to 350 F.
Spray a 13x9-inch pan with non-stick cooking spray.

Place oats, flour, walnuts, cinnamon, baking powder and salt in a
bowl and whisk to blend.

Melt butter in a large Microwave bowl, then whisk in peanut butter
and brown sugar until well blended.
Whisk in egg and vanilla, then stir in dry ingredients using a 
large spatula.

Spread half of the batter evenly over the bottom of the pan, then
spread the fruit spread evenly over the oat base.
Top with an even layer of remaining oat batter.

Bake for 25 minutes or until just beginning to turn golden; a
toothpick inserted will come out with a few moist crumbs still
clinging and the sides will have begun to separate from the pan.

Cool completely on a rack before cutting into 24 bars.

Store at room temperature for up to four days in a sealed container
or bag.

Source : "Lansing State Journal 8-2602002"

S(MC formatting by): "bobbi744@attbi.com"

Yield : "24 bars"

Contributed to the FareShare Gazette by Bobbie; 30 August 2002
www.fareshare.net

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

Per Serving (excluding unknown items): 163 Calories; 12g Fat (62.2% calories 
from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 
105mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 
1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                            Peanut Butter Dip

Recipe By     :Chef R. Nelson of MSU -  Sch of Hospitality Bus
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  creamy peanut butter
  2        tablespoons  hot water
  2        tablespoons  light soy sauce
  2        tablespoons  peanut oil
  2        tablespoons  sugar

Mix ingredients together.

Serve at room temperature along with slices of carrots, broccoli,
celery, snow peas, snap peas and cauliflower.

6 servings.

This doubles easily for a big crowd.

Recipe By : Chef Robert Nelson of MSU -  School of Hospitality 
Business

Source : "Healthy Lunchbox Alternatives - Kathleen Lavey - 
Lansing State Journal, 8-29-2002"

S(MC formatting by): "bobbi744@attbi.com"

NOTES : This recipe would be great for a tail-gate party or a 
lunch box.

Contributed to the FareShare Gazette by Bobbie; 30 August 2002
www.fareshare.net

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

Per Serving (excluding unknown items): 59 Calories; 5g Fat (67.7% calories 
from fat); trace Protein; 4g Carbohydrate; 0g Dietary Fiber; 
0mg Cholesterol; 202mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 
1 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                             Pizza Sandwiches

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             slices  bread -- buttered on 1 side
     1/4           cup  tomato puree
     1/4           cup  shredded Mozzarella cheese
     1/4      teaspoon  Italian seasoning
  8             slices  pepperoni

Preheat sandwich grill.
Put two slices bread in sandwich grill, buttered side down.
Put two tablespoons tomato puree and two tablespoons shredded
Mozzarella cheese on each slice bread.
Sprinkle with Italian seasoning and top with pepperoni.
Cover with remaining slices bread, buttered side up.
Close grill, catching latch.
Grill 2-3 minutes or until desired doneness is reached.

Contributed to the FareShare Gazette by Genevieve; 31 August 2002
www.fareshare.net

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

Per Serving (excluding unknown items): 192 Calories; 5g Fat (25.2% calories 
from fat); 8g Protein; 28g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 
453mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
1 Fat.


                      * Exported from MasterCook *

                          Prize Corn Bread Pizza

Recipe By     :Jackie Scurrah
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pizza Toppings of your choice
  1 1/2           cups  grated cheese
     3/4           cup  pizza sauce
                        Batter Dry Ingredients:
  1                cup  flour
  1                cup  yellow cornmeal
     1/2      teaspoon  salt
  1           teaspoon  sugar
  2          teaspoons  baking powder, heaped
                        oregano, basil, and Italian seasoning to
                        your taste
                        Batter Wet Ingredients:
  1 1/4           cups  sour milk or butter milk
  1                     egg
     1/4           cup  olive oil

Prepare pizza toppings, grated cheese and sauce and have ready everything 
you will need before you do the batter. You will need to work quickly 
once you pour the batter into the pan. 

Heat a 10 - 12 inch cast iron fry pan that contains 1/4 c. cooking oil of 
your choice (I used olive) in an oven heated to 450F. The pan and oil will 
need to be very hot when the batter is poured in, so place the pan in the 
hot oven while you prepare the batter. 

Combine batter dry ingredients, blend then set aside.

Beat together wet batter ingredients; add to dry ingredients and beat well.

Remove hot fry pan from the oven and pour in HALF the batter tipping back 
and forth to evenly distribute in the hot oil. 

Quickly spread on the sauce, toppings and cheese, RESERVING 1/4 cup sauce 
and 1/2 cup cheese for top of pizza at half time. Then pour on the second 
half of the batter spreading evenly. 

Return the fry pan to the oven for 20 to 25 minutes. 

At about 10 - 12 minutes, remove pan from the oven, spread on the reserved 
sauce and cheese and return to the oven to finish baking.  Rest for a few 
minutes then cut into wedges. 

Yum!  Delicious cold in a lunch box too. 

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

Per Serving (excluding unknown items): 291 Calories; 16g Fat (48.0% calories 
from fat); 9g Protein; 29g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 
420mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 
2 1/2 Fat; 0 Other Carbohydrates.

NOTES : 

Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Jackie; 4 August 2002.
scurrah@shaw.ca
www.fareshare.net

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!