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FareShare Gazette Recipes -- August 2002 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Sage Uses
Scalloped Potatoes And Ham

Sherbanu Pullao (Sherbanu's Rice)

Southwest Relish

Special Oatmeal Cookies

Spiced Vinegar

Spicy Green Tomato Soup with Crab & Country Ham

Squash Loaf

Straw and Hay Pasta

Strawberry Butter, Select Michigan Food Fest

Strawberry Salsa, Select Michigan Food Fest

Strawberry-Banana Sherbet, NC Strawberry Assoc

Sugar Cookies

Sweet Juniper Berry Vinegar

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                                       * Exported from MasterCook *

                                Sage Uses

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        See Below

Chef Alice Says:

Our herb garden has a most beautiful sage bush. It is wonderful 
fried in a little butter. It only takes a few seconds. When the 
sage is removed to a platter, it becomes crisp. Great for a garnish. 

Sage may also be dipped into a light batter and fried, such as when 
making Tempura.

When roasting a whole chicken, place a few leaves under the breast
skin. This gives the meat a little flavor. It is an interesting
and strong flavored herb. I also wash the leaves, place them in a
plastic bag and freeze for the holiday turkey dressing.  Enjoy.  Alice

Contributed to the FareShare Gazette by Alice; 15 August 2002.
www.fareshare.net

Jennie Says:

Fresh sage is wonderful fried along with pork tenderloin which has 
been cut and pounded thin. Remove from pan, add a slice of mozzarella 
cheese, deglaze the pan with some Marsala wine, add a couple of 
lemon slices and pour over the top of the pork and serve. Top with 
the fried sage leaves. 

Also, tucked in a chicken breast which has been pounded thin and a 
slice of ham, a strip a cheese, some diced seeded and peeled fresh 
tomato added. Roll it up, dip in some butter, roll in bread crumbs 
and place seam side down on baking sheet. Refrigerate for a couple 
of hours and then bake in a 325 degree oven for about 35 to 40 minutes. 

Contributed to the FareShare Gazette by Jennie; 15 August 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                        Scalloped Potatoes And Ham

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
  2        tablespoons  flour
  2          teaspoons  salt (or less to taste)
  2               cups  milk
  6               cups  raw sliced potatoes
  2               cups  diced country ham

Melt butter, stir in flour and salt. Add milk slowly and stir 
until mixture thickens. Add potatoes slowly and continue to stir 
until mixture boils again. Add diced ham. Put in greased 
casserole and bake at 350F for 35 minutes or until potatoes are 
tender. 

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

Per Serving (excluding unknown items): 93 Calories; 7g Fat (62.8% calories 
from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 21mg 
Cholesterol; 79mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 
1 1/2 Fat.

NOTES : 

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

Contributed to the FareShare Gazette by Art; 5 August 2002.

www.fareshare.net


                      * Exported from MasterCook *

                    Sherbanu Pullao (Sherbanu's Rice)

Recipe By     :Passionate Meals by Ismail Merchant
Serving Size  : 10    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter
  24                    black peppercorns
  1         tablespoon  cumin seeds -- (not ground cumin)
  1           teaspoon  salt
  6               cups  uncooked basmati rice -- washed until
                        the rinse water is clear

(Sherbanu's Rice -- Sherbanu is his sister)

Prep time: 25 minutes.

Serves 10-12 (yes it makes a big pile of rice)

In a large heavy pot, combine the butter, peppercorns, cumin seeds,
and salt.
Add 8 cups of water. Bring to a boil.

Add the rice, stir, and cover.
Cook over medium heat for about 20 minutes or until all the water
has been absorbed and the rice is tender.

Contributed to the FareShare Gazette by LKLK; 7 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 31 Calories; 3g Fat (98.1% calories 
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 9mg 
Cholesterol; 248mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Fat.


                      * Exported from MasterCook *

                             Southwest Relish

Recipe By     : All About Relishes
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Tomatillos -- Chopped
     3/4           cup  Tomato -- Seeded And Chopped
     3/4           cup  Green Bell Pepper -- Diced
     3/4           cup  Yellow Bell Pepper -- Diced
     1/4           cup  Pine Nuts -- Toasted
  2                     Garlic Cloves -- Finely Chopped
  1         tablespoon  Fresh Sage Leaves -- Snipped
  1         tablespoon  Lemon Juice
     1/4      teaspoon  Salt

Mix all ingredients. Cover and refrigerate at least 1 hour.

Source : "http://www.e-cookbooks.net"

Copyright : " 2002 VJJE Publishing"

Yield : "4 cups"

NOTES :  NOTE:  Tomato and Pepper measures are approximate. You
should use one  medium tomato and the peppers should be small ones.

Contributed to the FareShare Gazette by Dee; 17 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 84 Calories; 5g Fat (47.1% calories 
from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
138mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 
0 Fruit; 1/2 Fat.


                      * Exported from MasterCook *

                         Special Oatmeal Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- softened
  2 1/2           cups  sugar
  4                     eggs
     3/4           cup  molasses
  3 1/2           cups  flour
  2          teaspoons  baking soda
  1           teaspoon  salt
  2          teaspoons  cinnamon
  4               cups  oatmeal
  1                cup  walnuts
  3               cups  raisins

In a big bowl, cream first 4 ingredients (Butter-Molasses). Add flour, 
baking soda, salt, and cinnamon. Mix well. Add oatmeal, nuts and 
raisins. Drop by teaspoonful onto greased cookie sheets. Bake at 350 
degrees for 8-10 minutes. Sometimes I substitute chocolate chips for 
the walnuts. And sometimes I just use 4 cups of raisins (golden, 
sultanas and regular SunMaid)

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

Per Serving (excluding unknown items): 391 Calories; 12g Fat (27.8% calories 
from fat); 7g Protein; 66g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 
288mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 2 1/2 
Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

                              Spiced Vinegar

Recipe By     :The Best 50 Flavored Oils and Vinegars
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  whole cloves
  1           teaspoon  whole allspice
  1                     cinnamon stick -- 3-inch
     1/2      teaspoon  anise seeds
  1                cup  red wine vinegar

Place spices in a sterilized glass container.
Add vinegar.

Seal container tightly with a nonmetallic seal.
Place container in a cool, dark place for 2 weeks. Strain.

Pour strained vinegar into a sterilized glass container.
Seal container tightly with a nonmetallic seal and store in a cool,
dark place.

Use within 4 months.

No yield given

Source : "The Best 50 Flavored Oils and Vinegars by David DiResta 
and Joanne Foran"

S(MCFormatted/Posted by Dee): ""

Copyright : " 1996 Bristol Publishing Enterprises, Inc."

NOTES : The aromas of cinnamon and cloves in this luscious vinegar
will add an outstanding flair to rich fruit dishes and pickled fish.

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


                      * Exported from MasterCook *

             Spicy Green Tomato Soup with Crab & Country Ham

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             ounces  country ham, julienned
     1/2           cup  vegetable oil
  2             medium  onions, peeled and sliced thin
  6             cloves  garlic, sliced
  2                     jalapenos, stemmed and sliced, with seeds
  4                     green Anaheims, stemmed, seeded, and
                        sliced
  2                     green Pasilla chiles, stemmed, seeded,
                        and sliced
  2                     bay leaves
  3 1/2         pounds  firm green tomatoes, cored and cut into
                        eighths
  1 1/2         quarts  shrimp stock or homemade chicken stock
  1            handful  fresh basil leaves (about 1 cup)
  3        tablespoons  lemon juice
  1 1/2      teaspoons  Tabasco (or to taste)
                        salt to taste
  1              pound  crabmeat, picked over for shells, or
  1              pound  peeled, cooked shrimp, cut into 1/4-inch
                        pieces
  1                cup  sour cream, thinned with 2 tablespoons
                        milk
  1                cup  fresh tomato concasse, combined with 1/4
                        cup capers, chopped
     1/2           cup  scallions, sliced

1. Cook the ham in the vegetable oil until crisp and golden; drain, 
reserve the ham, and return the oil to the pot.

2. Cook the onions in the oil over moderate heat until soft but not 
colored. Add the garlic, jalapenos, Anaheims, pasilla chiles, and 
bay leaves and cook 5 minutes.

3. Add the tomatoes and stock and bring to a boil. Reduce to a 
simmer and cook 15 minutes, until the tomatoes soften.

4. Remove the bay leaves, add the basil, and puree in a blender, 
working in batches.

5. Season with lemon juice, Tabasco, and salt. Cool and reserve.

6. Gently reheat the soup over medium heat and adjust the seasoning. 
Place crab or shrimp in warm bowls. Ladle the soup into the bowls, 
and garnish with sour cream, tomato concasse and caper mixture, 
country ham, and sliced scallions. 

This recipe is from the book by Award-Winning Chefs Ben and Karen 
Barker, and it is a great use for all those end-of-season green 
tomatoes besides frying them. This soup is equally successful 
chilled or hot, and you can modify the garnish depending on your 
preference. 

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


NOTES : 

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

Contributed to the FareShare Gazette by Art; 6 August 2002.

www.fareshare.net


                       * Exported from MasterCook *

                               Squash Loaf

Recipe By     :Alicia's Kitchen
Serving Size  : 16    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
  2           teaspoon  cinnamon
  2                     eggs
     3/4           cup  sugar
     1/2           cup  oil
  2           teaspoon  vanilla
  1 1/2           cups  shredded yellow squash

Combine flour, baking powder, soda, salt and cinnamon. Set aside. 
Combine eggs, sugar, oil and vanilla. Beat well, stir in squash. 
Add dry ingredients and stir. Pour into greased and floured 9 x 5" 
loaf pan. Bake at 350F for 50 minutes. Cool in pan for 10 minutes.  

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

Per Serving (excluding unknown items): 150 Calories; 7g Fat (44.8% calories 
from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 23mg 
Cholesterol; 110mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
1 1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                           Straw and Hay Pasta

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  fettuccine
  4             ounces  spinach fettuccine
     1/2           cup  butter
  8             ounces  ham -- cut into thin strips
     3/4           cup  green peas
  2 1/2         ounces  sliced mushrooms
  2                     egg yolks
  1                cup  whipping cream
     1/2           cup  Parmesan cheese -- freshly grated

In a heavy pot cook white and green fettuccine in boiling salted water 
until just tender. Drain and return fettuccine to pot. Add butter, 
ham, peas and mushrooms. In a small bowl, beat egg yolks and cream 
with a fork or whisk until foamy. Slowly add cream mixture to 
fettuccine, mixing well. Stir in 1/2 cup Parmesan cheese. Stir gently 
over medium high heat until mixture is thickened. Serve on individual 
plates. Sprinkle with remaining Parmesan cheese.

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

Per Serving (excluding unknown items): 575 Calories; 39g Fat (59.9% calories 
from fat); 19g Protein; 40g Carbohydrate; 3g Dietary Fiber; 193mg 
Cholesterol; 808mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 
0 Vegetable; 0 Non-Fat Milk; 7 Fat.


                      * Exported from MasterCook *

               Strawberry Butter, Select Michigan Food Fest

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pint  strawberries
     1/2         pound  butter -- softened
  1                cup  confectioner's sugar

Place ingredients in food processor or blender and process until
smooth and creamy.

Chill.

Serve on a bagel or favorite bread.

Copyright  2002 State of Michigan

http://www.michigan.gov/

Shared with FareShare by Keri C., 8-22-2002

Contributed to the FareShare Gazette by Keri; 23 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 546 Calories; 46g Fat (74.3% calories 
from fat); 1g Protein; 35g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol; 
470mg Sodium.  Exchanges: 1/2 Fruit; 9 Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

               Strawberry Salsa, Select Michigan Food Fest

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pint  fresh Michigan strawberries -- sliced
  4                     Michigan roma tomatoes -- seeded and chopped
  1                     jalapeno peppers -- seeded and minced
  2                     garlic cloves -- minced
  1                     lime -- juiced
  1         tablespoon  olive oil

In a large bowl, combine strawberries, tomatoes, chile peppers,
garlic, lime juice and oil.
Toss all together to mix and coat.
Cover dish and refrigerate for 2 hours to chill.

Copyright  2002 State of Michigan

http://www.michigan.gov/

Shared with FareShare by Keri C., 8-22-2002

Contributed to the FareShare Gazette by Keri; 23 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 38 Calories; 3g Fat (74.0% calories 
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 1mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat.


                      * Exported from MasterCook *

              Strawberry-Banana Sherbet, NC Strawberry Assoc

Recipe By     :Naturally Fresh Berries cookbook
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  strawberries -- hulled
  4             medium  ripe bananas
     1/2           cup  sugar
                        juice of 4 oranges
                        juice of 1 1/2 lemons
  2               cups  milk

Crush strawberries until smooth with a fork or potato masher.
In a separate bowl, repeat with bananas.
Add to strawberries and mix well.
Stir in juices from oranges and lemon, then add milk.
Pour mixture into metal ice-cube trays or a shallow glass baking
dish.
Place in freezer.
Stir every 30 minutes until frozen (about 3-4 hours).

Source : A low-fat recipe from the Naturally Fresh Berries cookbook.
Available from NC Strawberry Association.

http://www.ncstrawberry.org
Shared with Fareshare by Keri C., 8-22-2002

Contributed to the FareShare Gazette by Keri; 23 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 97 Calories; 2g Fat (19.4% calories 
from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 8mg 
Cholesterol; 30mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 
1 Other Carbohydrates.


                      * Exported from MasterCook *

                              Sugar Cookies

Recipe By     :Make-A-Mix-Cookery
Serving Size  : 36    Preparation Time :0:10
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  Quick Mix  (See Below)
  1                cup  sugar
     1/2           cup  milk -- or water
  1                     egg -- slightly beaten
  1           teaspoon  vanilla -- or lemon
                        or almond extract

Preheat oven to 375*F(190*C). Lightly grease baking sheets.

Combine Quick Mix and sugar in a medium bowl. Blend well.

In a small bowl, combine milk or water, egg and extract.
Add to dry ingredients. Blend well.
Drop by teaspoonfuls onto prepared baking sheets.
Bake 10-12 minutes until lightly browned.

Makes 30 to 36 cookies.

For Shaped Cookies: Decrease milk or water to 3 tablespoons.
Shape dough into 1-inch balls. Place about 3 inches apart on prepared
baking sheets. Flatten each ball with the bottom of a glass dipped in
sugar.

For Rolled Cookies: Decrease milk or water to 3 tablespoons.
On a lightly floured surface, roll out dough to 1/8 inch thickness.
Sprinkle with sugar and cut into shapes. Place about 1 inch apart on
prepared baking sheets.

QUICK MIX:

    8 1/2  cups          all-purpose flour
    3      tablespoons   baking powder
    1      tablespoon    salt
    2      teaspoons     cream of tartar
    1      teaspoon      baking soda
    1 1/2  cups          instant nonfat dry milk
    2 1/4  cups          vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well.

With pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture.

Put in a large airtight container. Label.
Store in a cool, dry place.

Use within 10 to 12 weeks.

Makes about 13 cups of Quick Mix.

Source : Make-A-Mix-Cookery by Karine Eliason, Nevada Harward &
Madeline Westover

Copyright  1978 Fisher Publishing, Inc.

Contributed to the FareShare Gazette by Dee; 20 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 26 Calories; trace Fat (8.1% calories 
from fat); trace Protein; 6g Carbohydrate; 0g Dietary Fiber; 6mg 
Cholesterol; 3mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 
Other Carbohydrates.


                      * Exported from MasterCook *

                       Sweet Juniper Berry Vinegar

Recipe By     :The Best 50 Flavored Oils and Vinegars
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  dried juniper berries
  1           teaspoon  whole black peppercorns
  1           teaspoon  whole allspice
  1                     cinnamon stick -- 3-inch
  1                cup  red wine vinegar

Crush juniper berries with a mortar and pestle or spice grinder.
Place juniper berries, peppercorns, allspice and cinnamon in a
sterilized glass container.
Add vinegar.
Seal container tightly with a nonmetallic seal.

Place in a cool, dark place for 3 weeks. Strain.
Pour strained vinegar into a sterilized glass container.
Seal container tightly with a nonmetallic seal and store in a cool,
dark place.

Use within 4 months.

No yield given

Source : "The Best 50 Flavored Oils and Vinegars by David DiResta 
and Joanne Foran"

S(MCFormatted/Posted by Dee): ""

Copyright : " 1996 Bristol Publishing Enterprises, Inc."

NOTES : This vinegar is very aromatic and has an intriguing flavor
that goes nicely in poultry, pork or lamb marinades. It's also great
added to meat stews and stuffings. You'll find dried juniper berries
in the spice section of your supermarket.

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

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