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FareShare Gazette Recipes -- September 2002 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Winter Pear and Apple Crisp
Basil-Tomato Corn Muffins

Black Licorice Candy

Blueberry Fruit Leather

Broccoli Tomato Salad

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                                           * Exported from MasterCook *

                    Baked Winter Pear and Apple Crisp

Recipe By     :Edmonton Journal TV Times 1994
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  apples -- peeled (750 mL)
  3               cups  pears -- peeled (750 mL)
  1         tablespoon  lemon juice -- (15 mL)
  1           teaspoon  lemon rind -- grated (5 mL)
     1/3           cup  all-purpose flour -- (75 mL)
  1                cup  rolled oats -- (250 mL)
     1/2           cup  chopped nuts -- (125 mL)
  1                cup  brown sugar -- (250 mL)
     1/2      teaspoon  cinnamon -- (2 mL)
     1/2      teaspoon  nutmeg -- (2 mL)
     1/3           cup  melted butter -- or margarine (75 mL)

Toss fruit with lemon juice.
Spread in lightly buttered 9-inch baking pan or deep pie plate.

In a mixing bowl, combine lemon rind, flour, oats, nuts, sugar and
spices. Blend in butter with a fork and spread over fruit.

Bake in preheated 350F (180C) oven for 30 - 40 minutes or until
tender and golden.

Serve with milk, cream or ice cream.

Makes 6 - 8 servings.

Notes : Any combination of winter pears and apples will work. You
might even toss in a handful of cranberries.

 From The Edmonton Journal TV Times; 1994.

MC format by Hallie. Untried.
www.fareshare.net

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Per Serving (excluding unknown items): 415 Calories; 18g Fat (38.1% 
calories from fat); 5g Protein; 62g Carbohydrate; 6g Dietary Fiber; 
28mg Cholesterol; 116mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.



                      * Exported from MasterCook *

                        Basil-Tomato Corn Muffins

Recipe By     :Cooking Pleasures, Aug/Sept 1999
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cornmeal
  1                cup  all-purpose flour
  2        tablespoons  sugar
  4          teaspoons  baking powder
     3/4      teaspoon  salt
  1                cup  milk
  2                     eggs
     1/4           cup  butter -- melted
  2               cups  corn
     1/2           cup  chopped sun-dried tomatoes -- oil-packed,
                        drained
  2        tablespoons  finely chopped fresh basil

The combination of fresh corn and sun-dried tomatoes gives a
wonderful natural sweetness to these muffins.

Heat oven to 400F. Grease 12 muffin cups.

In large bowl, combine cornmeal, flour, sugar, baking powder and
salt; mix well.

In small bowl, combine milk and eggs; beat well.
Add milk mixture and butter to flour mixture; stir just until
moistened.
Fold in corn, tomatoes and basil.
Spoon batter evenly into muffin cups.

Bake 20 - 25 minutes or until toothpick inserted in center comes out
clean.
Serve warm.

Makes 12 muffins

MC format by Reggie. Untried.
Contributed to the FareShare Gazette by Reggie; 14 September 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 174 Calories; 6g Fat (29.8% 
calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 
44mg Cholesterol; 406mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                           Black Licorice Candy

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cane sugar
  1 1/2           cups  Karo syrup -- (corn syrup)
  1                cup  Eagle Brand condensed milk
  1                cup  butter
  1         tablespoon  black food colouring (15 ml)
  1               dash  salt
  1         tablespoon  anise oil
                        or 2 to 3 tablespoons anise extract

Cook at 232 degrees F. Stir constantly. Do not wash sides of pan
down. Pour into greased 9 x 13-inch pan. Cool in refrigerator. Cut
into bite size pieces and wrap in waxed paper.

Art's Thought:  During the cooling process, experiment with cutting
long, thin strips of the licorice and twist a few together and return
to refrigerator.

Notes :

Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 29 September 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                         Blueberry Fruit Leather

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  fresh blueberries
  1                cup  fresh strawberries
     1/4           cup  honey
  1         tablespoon  almond extract

Place blueberries and strawberries in blender or food processor and
process until smooth.
Pour mixture through a strainer to remove skin and seeds.
Stir in honey and almond extract.

Place mixture in a large skillet (10-inch is best).
While stirring frequently, cook over very low heat for 1 hour until
thickened.

Prepare a cookie sheet by lining with parchment paper (paper is best
but foil can be substituted).
Preheat oven to 150F.

Pour thickened mixture onto parchment paper and spread to form an
8 x 12-inch rectangle.
Bake* for 5 1/2 to 6 hours until the fruit sheet is dry enough not
to stick to your fingers but moist enough to roll.
Remove from oven and cool.

Once cool, leather should be stored in an airtight container or
rolled in plastic wrap to keep.

Yield : six 3 x 4-inch squares

Source : "http://www.blueberries.com/Recipes"
S(MCFormatted/Posted by Dee): ""
Copyright : " 2001 MBG Marketing"

NOTES : *Placing a potholder in the oven door to keep it ajar will
help dry the leather by allowing moisture to escape.

Contributed to the FareShare Gazette by Dee; 10 September 2002
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 108 Calories; trace Fat (3.7% 
calories from fat); 1g Protein; 27g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 7mg Sodium.  Exchanges: 1 Fruit; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                          Broccoli Tomato Salad

Recipe By     :Taste of Home Cookbook
Serving Size  : 6     Preparation Time :0:20
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  broccoli -- (large bunch)
                        separated into florets
  2              large  tomatoes -- cut into wedges
     3/4           cup  fresh mushrooms -- sliced
  2                     green onions -- sliced
                        Dressing: -- (recipe follows)
     3/4           cup  olive oil
                        or 3/4 cup vegetable oil
     1/3           cup  tarragon vinegar
                        or 1/3 cup cider vinegar
  2        tablespoons  water
  1           teaspoon  lemon juice
  1           teaspoon  sugar
  1           teaspoon  salt -- optional
     3/4      teaspoon  dried thyme
  1                     garlic clove -- minced
     1/2      teaspoon  celery seed
     1/4      teaspoon  Italian seasoning
     1/4      teaspoon  lemon-pepper seasoning
     1/4      teaspoon  paprika
     1/4      teaspoon  ground mustard

Cook broccoli in a small amount of water for 5 minutes or until
crisp-tender.  Rinse with cold water and drain.
Place in a large bowl; add tomatoes, mushrooms and onions.

Combine dressing ingredients in a jar with a tight-fitting lid; shake
well. Pour over salad; toss gently.

Cover and chill for 1 hour.

Serve with a slotted spoon.

Serves 6-8.

Prep Time 20 minutes
Source : "Family Time Online"
S(MC formatting by): "bobbi744@attbi.com"
Copyright : "Copyright  1999 - 2002 FamilyTime.com, Inc."
Yield : "6 to 8 servings"
Start to Finish Time: "1:20"
T(Chilling Time):  "1:00"

Contributed to the FareShare Gazette by Bobbie; 8 September 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 287 Calories; 28g Fat (81.9% 
calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 388mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.
 

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