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 -- October 2002 - A's (Page 1)

Page A1 | Page A2

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Alfredo Sauce (Low-Fat)
Almond Ginger Snaps (Skurna Pepparkakor)

American Persimmon Pie

Angel Food Cake with Chocolate Variation

Angel Hair Pasta With Roasted Pepper Salsa

Antojitos (lactose-free)

Apple And Apricot Chicken

Apple Brown Betty

Apple Chimichangas

Apple Cobbler Cake

Apple Coffee Cake (or muffins)

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 *

                         Alfredo Sauce (Low-Fat)

Recipe By     :Food Down Under
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  lowfat cottage cheese
  2                     garlic cloves -- minced
  2        tablespoons  all-purpose flour
  1           teaspoon  lemon juice
  1           teaspoon  dried basil
     1/2      teaspoon  dry mustard
     1/2      teaspoon  pepper
     1/4      teaspoon  salt
  8             ounces  pasta -- cooked and drained
  1                     tomato -- seeded and chopped

In blender or food processor, process cottage cheese and garlic
until smooth.  Add flour, lemon juice, basil, mustard, pepper,
and salt, if desired.  Process until well blended. Pour into a
saucepan. Cook over medium heat until thickened. Do not boil!

Serve over pasta; sprinkle with chopped tomatoes.

Contributed to the FareShare Gazette by Art; 18 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 595 Calories; 4g Fat (6.1% 
calories from fat); 37g Protein; 100g Carbohydrate; 4g Dietary 
Fiber; 7mg Cholesterol; 969mg Sodium.  Exchanges: 6 Grain(Starch); 
3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.


                      * Exported from MasterCook *

                 Almond Ginger Snaps (Skurna Pepparkakor)

Recipe By     :Swedish Food; Esseltes Goteborgsindustrier; 1948
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- (225 g)
  1                cup  sugar -- (250 mL)
     1/2           cup  molasses -- (125 mL)
  1         tablespoon  ground ginger -- (15 mL)
  2          teaspoons  cinnamon -- (10 mL)
  2          teaspoons  cloves -- (10 mL)
  1           teaspoon  baking soda -- (5 mL)
  3 1/2           cups  flour -- (875 mL)
  1                cup  blanched almonds -- (250 mL)

Work butter until creamy. Add sugar, molasses, spices, baking soda, 
almonds and flour. Turn onto floured baking board and knead until 
smooth.

Shape into 2 thick, slightly flattened rolls. Wrap each in waxed 
paper (or plastic wrap) and chill thoroughly.

Preheat oven to 325F (160C).

Cut chilled dough crosswise with sharp knife in thin slices. Place 
on greased baking sheet and bake in moderate oven for 8 to 10
minutes.

Hallie's note: For my taste this recipe calls for way too much clove so I
would cut it back to about half a teaspoon (2 mL) maximum or omit it
altogether and substitute with some allspice or mace.

The blanched almonds are used whole but I think a person could use them
coarsely chopped for easier slicing of the dough if the whole ones prove
to be a problem.

From an old cookbook called Swedish Food published in 1948 by Esseltes
Gotesborgsindustrier, Gothenburg, Sweden; edited by Sam Widenfelt.

Editor's note: 'Swedish Food' is the work of the Home Economics Department
of the publisher in collaboration with Mrs. Emmie Berg, a former resident
of Montclair, N. J., who has compiled the recipes especially for this
book. They are based partly on 'Stora Kokboken' by Edith Ekegardh and
Britta Haggren, a leading Swedish cookbook issued by the same publisher.
All recipes have been tested and the pictures set up in the Department's
own kitchens by an expert staff. Some recipes have also been tested by a
Home Economics Consultant in the United States.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 25 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 444 Calories; 22g Fat (44.0% 
calories from fat); 6g Protein; 57g Carbohydrate; 2g Dietary Fiber; 41mg 
Cholesterol; 269mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 
Fat; 1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                          American Persimmon Pie

Recipe By     :The United States Regional Cook Book; 1947
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  persimmon pulp
  1                     egg -- well beaten
  1                cup  milk
     1/2           cup  sugar
     1/8      teaspoon  salt
  1         tablespoon  cornstarch
  1             9 inch  pie shell -- unbaked

Mix persimmon pulp, egg and milk.

Mix sugar, salt and cornstarch; add to first mixture.

Pour into unbaked pastry shell and bake in a very hot oven (450F) for 10
minutes, then reduce temperature to moderate (350F) and bake for 50 to 60
minutes longer.

Makes one 9-inch pie.

From The United States Regional Cook Book; 1947 ed.; edited by Ruth
Berolzheimer, Director, Culinary Arts Institute, Chicago.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 18 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 179 Calories; 8g Fat (38.1% 
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 
28mg Cholesterol; 201mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                 Angel Food Cake with Chocolate Variation

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    egg whites
  1 1/2      teaspoons  cream of tartar
  1 1/2           cups  sugar -- divided
  1 1/2      teaspoons  vanilla
     1/2      teaspoon  almond extract
  1                cup  sifted cake flour
     1/4      teaspoon  salt
                        Fruit or frosting -- optional

In large mixing bowl, beat egg whites with cream of tartar at
high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons
at a time, beating constantly until sugar is dissolved* and
whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2
cup of the flour mixture over whites and gently fold just until
flour disappears. Repeat, folding in remaining flour mixture
1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan.
Gently cut through batter with metal spatula.

Bake in preheated 375F oven until top springs back when lightly
touched with finger, about 30 to 40 minutes. Invert cake in pan
on funnel or bottle neck. Cool completely, about 1 1/2 hours.
With narrow spatula or knife, loosen cake from pan and gently
shake onto serving plate. Top with fruit or frost, if desired.

*Rub just a bit of meringue between thumb and forefinger to
 feel if sugar has dissolved.

CHOCOLATE VARIATION: Omit almond extract and increase vanilla
to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup
unsweetened cocoa. Prepare batter and bake as above.

Makes l 10-inch tube cake.

You can see the recipe and a photo of a slice at:
http://fareshare.net/angelfoodcake.html

Contributed to the FareShare Gazette by Art; 25 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 149 Calories; trace Fat (0.5% 
calories from fat); 4g Protein; 33g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; 100mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 2 
Other Carbohydrates.




                      * Exported from MasterCook *

                Angel Hair Pasta With Roasted Pepper Salsa

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  angel hair -- uncooked
                        or capellini
  2                     red bell peppers
                        or 1 red bell peeper
                        and 1 yellow bell pepper
  3        tablespoons  finely shredded fresh basil
  1           teaspoon  balsamic vinegar
                        or fresh lemon juice
  1                     garlic clove -- minced
     1/4      teaspoon  salt -- or to taste
                        pepper -- to taste
  1         tablespoon  olive oil
                        or vegetable oil
  8             ounces  boneless skinless chicken breasts
                        cut into small cubes
     1/2           cup  chicken broth

Roast and peel the peppers as follows:

Place the peppers directly over a gas jet of the range (or under
a pre-heated broiler), turning them often with a pair of tongs,
until blackened on all sides.  Transfer them to a bowl and cover 
tightly with plastic wrap. Let them stand until cool.

Cut the peppers in half lengthwise and remove the stems and seeds.
Scrape off the blackened skin of the pepper. Cut the peppers into 
1/4-inch pieces.

Toss the diced roasted peppers with the basil, balsamic vinegar or
lemon juice, garlic, salt and pepper in a small bowl.

(This salsa may be prepared and refrigerated up to one day in
advance.)

Prepare pasta according to package directions.

While pasta is cooking, heat the oil in a large skillet over
medium-high heat.  Add the chicken and stir until cooked through, 
about 4 minutes.  Add the roasted pepper salsa and stir 30 seconds, 
scraping up the brown bits that stick to the pan. Remove the 
skillet from the heat.

Drain the pasta, reserving 1/4 cup of the cooking water. Add the 
water and the chicken broth to the skillet with the chicken
mixture. Return the pasta to the pot.

When the chicken is cooked through, transfer the contents of the
skillet to the pot and heat over high heat until the sauce is boiling
and reduced enough to lightly coat the pasta. Season to taste.

Serve hot.

By RecipeLu <recipelu@geocities.com> on Dec 29, 1997.
Contributed to the FareShare Gazette by Sandy; 30 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 92 Calories; 3g Fat (34.6% 
calories from fat); 11g Protein; 3g Carbohydrate; 1g Dietary Fiber; 
26mg Cholesterol; 213mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 
Vegetable; 0 Fruit; 1/2 Fat.


                      * Exported from MasterCook *

                         Antojitos (lactose-free)

Recipe By     :The Lactose-free Family Cookbook by Jan Main; 1996
Serving Size  : 25    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     flour tortillas -- (10-inch/25 cm size)
                        **Filling**
  10 1/2        ounces  silken firm tofu -- (297 g)
  1         tablespoon  vegetable oil -- (15 mL)
     1/2      teaspoon  salt -- (2 mL)
     1/2      teaspoon  granulated sugar -- (2 mL)
     1/4           cup  chopped sweet red pepper -- (50 mL)
     1/4           cup  chopped jalapeno pepper -- (50 mL)
  2        tablespoons  chopped black olives -- (25 mL)
                        Salsa -- to serve

**Filling**

Using a sieve, drain the tofu.

In a food processor, puree the drained tofu, oil, salt and sugar until 
smooth. Stir in the red pepper, jalapeno pepper and olives just until
combined.

Using about 1/3 cup (75 mL) of filling for each one, spread the tortillas 
to within 1 inch (2.5 cm) of the edge. Roll up and wrap tightly in plastic 
wrap. Refrigerate for up to 4 hours.

Preheat oven to 350F (180C).

Cut the antojitos into 1 1/2-inch (4 cm) pieces. Arrange on a baking sheet.
Bake for about 10 minutes or until heated through.

Serve immediately with salsa for dipping.

Makes about 25 pieces.

From The Lactose-free Family Cookbook by Jan Main; 1996; 
ISBN 1-896503-24-1.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 11 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 43 Calories; 1g Fat (28.9% calories 
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol;  98mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 
Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                        Apple And Apricot Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  chopped dried apricots
     1/2           cup  boiling water
  1                     apple
     1/4      teaspoon  freshly grated nutmeg
  4                     single chicken breasts
  1                cup  water
     1/4      teaspoon  freshly grated nutmeg extra
                        Freshly ground black pepper
     1/4           cup  plain yoghurt

Soak the apricots in the boiling water for 30 minutes. Drain and reserve 
liquid.

Peel and grate the apple. Mix the apple drained apricots and first 
measure of nutmeg together.

Remove skin from the chicken breasts. Make a pocket in each of the 
chicken breasts and press one quarter of the mixture into the pocket of 
each breast. Place breasts with the apricot juice into a roasting pan.

Bake at 180C (350F) for 25 minutes or until golden brown. Remove the 
chicken from the pan and keep warm.

Add the 1 cup of water and second measure of nutmeg to the pan. Stir 
over heat to loosen the sediment. Reduce over heat until thickened.
Season with ground pepper and stir in the yoghurt.

Serve the chicken with the sauce.

Contributed to the FareShare Gazette by Cora; 5 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 59 Calories; trace Fat (2.7% 
calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 4mg Sodium.  Exchanges: 1 Fruit.


                      * Exported from MasterCook *

                            Apple Brown Betty

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  cooking apples
  10            slices  bread -- cubed
                        [about 4 cups]
     1/2      teaspoon  cinnamon
     1/4      teaspoon  nutmeg
     1/8      teaspoon  salt
     3/4           cup  brown sugar
     1/2           cup  melted butter -- or margarine

Peel and core apples. Cut into eights; place in bottom of crockpot.

Combine bread cubes, cinnamon, nutmeg, salt, sugar and butter; toss
together. Place on top of apples in crockpot.

Cover and cook on low setting for 2 to 4 hours.

I enjoy serving this warm with Sunday brunch or after a chili
supper on a cold evening.  :-)

Contributed to the FareShare Gazette by Genevieve; 11 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 158 Calories; 8g Fat (47.4% 
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 
21mg Cholesterol; 216mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 
Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                            Apple Chimichangas

Recipe By     :Southern Living:  1995 Annual Recipes
Serving Size  : 6     Preparation Time :0:30
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  dried apples -- (1 pkg.)
  1 1/2           cups  water
  3        tablespoons  butter or margarine
     1/2           cup  sugar
  1           teaspoon  ground cinnamon
     1/4      teaspoon  freshly ground nutmeg
  2        tablespoons  lemon juice
  6                     eight-inch flour tortillas
                        Butter-flavored cooking spray
                        TOPPINGS:
                        Vanilla ice cream
                        Caramel sauce
                        Toasted chopped pecans

Combine apples and water in a large saucepan. Bring to a boil, 
educe heat and simmer 20 minutes or until tender.

Add butter and next 4 ingredients; cook until butter melts.
Set aside.

Heat tortillas according to package directions; coat both sides of
each tortilla with cooking spray.

Spoon about 1/3 cup apple mixture down center of each tortilla.
Fold in sides of tortilla to enclose filling, forming a rectangle.
Secure with a wooden pick, and place folded side down on a lightly
greased baking sheet.

Bake chimichangas at 450F for 10 minutes or until golden.

Serve chimichangas warm, and add toppings, if desired.

Contributed to the FareShare Gazette by Bobbie; 24 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 210 Calories; 6g Fat (23.7% 
calories from fat); trace Protein; 42g Carbohydrate; 4g Dietary 
Fiber; 16mg Cholesterol; 94mg Sodium.  Exchanges: 0 Grain(Starch); 
1 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                            Apple Cobbler Cake

Recipe By     :
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  42            ounces  apple pie filling -- (two 21-oz. cans)
  1            package  Butter Cake Mix -- or Yellow Cake Mix
                        [one 1-lb. 2.25-oz. pkg.]
     3/4           cup  butter or margarine -- softened
     2/3           cup  chopped walnuts
     1/2      teaspoon  cinnamon
     1/2           cup  milk
                        Vanilla ice cream -- optional, but good

Heat oven to 375 F.

In large saucepan, heat pie filling over medium heat until very hot,
stirring occasionally.

Meanwhile, in large bowl, combine cake mix and butter; blend at low speed
for 45 to 60 seconds or until crumbly. Place 1 1/2 cups cake mixture in
medium bowl; stir in walnuts and cinnamon until well mixed. Add milk to
cake mixture in large bowl; stir until dry particles are moistened.

Spoon hot pie filling into ungreased 13x9-inch pan.* Top with heaping
spoonfuls of cake batter. Sprinkle with walnut mixture.

Bake at 375 F. for 30 to 40 minutes or until topping is golden brown and
cracks appear dry. Cool 30 minutes. Serve warm with ice cream.

*Tip : Cake can be baked in two 8-inch square pans. Bake as directed 
above. Cake can also be cut in half, using one 8-inch pan and half of a 
large cake mix or a small (Jiffy) cake mix.

Description : "A delicious dessert!"
Source : "Pillsbury Bake Off Recipe - www.bakeoff.com"
S(MC formatting by): "bobbi744@attbi.com"
Copyright : "Copyright 1999, The Pillsbury Company"

NOTES : Recipe developed by finalist Gerry Holcomb, Fairfax, CA, in the
1998 Pillsbury bakeoff.

Bobbi's Note:  This was really delicious. I only made half of the recipe, 
but when I make it again for a pot luck or party, I will make the full 
recipe.

Contributed to the FareShare Gazette by Bobbie; 24 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 200 Calories; 13g Fat (54.6% 
calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 
26mg Cholesterol; 133mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                      Apple Coffee Cake (or muffins)

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Streusel topping (optional)**
  1 1/2    tablespoons  unsalted butter
     1/2           cup  brown sugar -- or white sugar
  1           teaspoon  cinnamon
     3/4           cup  finely chopped walnuts
                        **Batter**
  1                cup  sugar
     1/3           cup  brown sugar -- packed firmly
     2/3           cup  vegetable oil
  1         tablespoon  dried orange peel
  1                     egg
  1                cup  buttermilk
                        [I use 1 tablespoon lime/lemon juice
                        and 1 cup light milk]
  2          teaspoons  pure vanilla
  2 1/2           cups  unbleached all-purpose flour -- (2 1/2 to 2 3/4
                        cups)
  1           teaspoon  baking soda
  2          teaspoons  baking powder
     1/2      teaspoon  cinnamon
  1              pinch  salt -- (tiny pinch)
  1 3/4           cups  coarsely chopped apples -- (3 large Delicious)

Prepare streusel Just mix the butter into the other ingredients and set 
aside, it will probably be a little lumpy but by the time you make the 
cake batter and are ready to put in on top another quick stir will 
thoroughly mix it all up.

Preheat oven to 350F.

In a large bowl, whisk together oil, brown sugar, orange peel and egg. Do 
not over beat. Mixture should be pasty. Add vanilla and buttermilk.

In a separate bowl, stir together flour, soda and cinnamon. Blend gently. 
Once partially blended, fold in fruit.  If batter seems too loose, add a 
few tablespoons of flour (no more than 4) to make batter a bit stiffer. 
Pour batter into a greased 9 x 13-inch pan. Sprinkle topping evenly over 
cake.

Bake for 45 minutes (15 for muffins) or until a toothpick comes out clean.

Contributed to the FareShare Gazette by Gonzo; 20 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 237 Calories; 14g Fat (52.2% 
calories from fat); 1g Protein; 28g Carbohydrate; trace Dietary Fiber; 
20mg Cholesterol; 228mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 
0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.
 

 Page A1 | Page A2

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!