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FareShare Gazette Recipes -- August 2002 - W's

 

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Recipes Included On This Page

White Sauce Mix
Wild Berry Freezer Jam

Winter Squash Chowder

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                                            * Exported from MasterCook *

                             White Sauce Mix

Recipe By     :Make-A-Mix Cookery by Eliason, Harward & Westover
Serving Size  : 4     Preparation Time :0:10
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  instant nonfat dry milk
                        OR 1 1/2 cups regular nonfat dry milk
  1                cup  all-purpose flour
  2          teaspoons  salt
  1                cup  butter or margarine

In a large bowl, combine dry milk, flour and salt. Mix well.

Using a pastry blender, cut in butter or margarine until mixture
resembles fine crumbs.

Lightly pack in a large, airtight container. Label.
Store in refrigerator.

Use within 2 months.

Makes 1 quart.

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

Copyright:  1978 Fisher Publishing, Inc.

Contributed to the FareShare Gazette by Dee; 19 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 520 Calories; 46g Fat (79.1% calories 
from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 124mg 
Cholesterol; 1535mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 9 Fat.


                      * Exported from MasterCook *

                          Wild Berry Freezer Jam

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Saskatoon berries
  1                cup  Raspberries
  1                cup  Strawberries
  1                cup  Blackberries
  1                cup  Blueberries
  4               cups  Sugar
  3             ounces  Liquid fruit pectin
  1         tablespoon  Lemon juice

In a large bowl, crush all of the berries. Stir in sugar; let stand
for 10 minutes. Combine pectin and lemon juice; add to fruit,
stirring constantly until sugar is dissolved, about 3 minutes.

Pour into jars or freezer containers, leaving 1/2 inch head space.
Cover tightly. Let stand at room temperature until set, up to 24
hours.

Freeze or store in the refrigerator up to 3 weeks.

Yield : 6 half-pints.

Editor's Note: If Saskatoon berries are not available in your area,
add an extra cup of one of the other berries.

Posted to MC-Recipe Digest V1 #1011 by NGavlak on Jan 14, 1998

Converted by MC_Buster.

Source : "Taste of Home, June/July, 1997"

Contributed to the FareShare Gazette by Bobbie; 14 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 560 Calories; trace Fat (0.6% calories 
from fat); 1g Protein; 144g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 
3mg Sodium.  Exchanges: 1/2 Fruit; 9 Other Carbohydrates.


                      * Exported from MasterCook *

                          Winter Squash Chowder

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  1 1/2           cups  diced onions
  7               cups  cubed squash -- (7 to 8)
  1              large  ham hocks -- (3/4 lb.)
  4               cups  water -- or chicken broth
  2                     bay leaves
     1/2           cup  water
  1                cup  diced carrots
  1                cup  diced celery
  1                cup  lima beans
  1                cup  grated sharp cheddar cheese
     1/2           cup  heavy cream
                        salt and pepper -- to taste

In a soup kettle heat the oil and cook onions until soft.
Add squash, ham hocks, 4 cups water or broth and bay leaves.
Simmer until squash is tender, about 20-25 minutes.
Remove bay leaves and ham hocks and cool soup slightly.
Process in food processor or blender until smooth.

In a separate pot, simmer the carrots, celery and beans in the
remaining 1/2 cup water until tender.
Add these vegetables, the cheese and cream to the squash and
heat gently Remove the meat form the ham hock and add it to the soup.

Season to taste and serve.

Source : "Lansing State Journal, Dec 9, 1985"

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

Yield : "6 to 8 servings"

Contributed to the FareShare Gazette by Bobbie; 16 August 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 210 Calories; 12g Fat (48.3% calories 
from fat); 8g Protein; 19g Carbohydrate; 6g Dietary Fiber; 34mg Cholesterol; 
41mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 
0 Non-Fat Milk; 2 Fat.

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