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FareShare Gazette Recipes -- October 2002 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Clams With Garlic Butter
Bewitching Cocoa Bites

Black Russian

Bloody Mary

Boo Bites

Brandy Alexander

Bratwurst With Apples and Kraut

Bryanna's Rich Brown (Fat-Free!) Yeast Gravy

Bryanna's Vegetarian Scrapple

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                       * Exported from MasterCook *

                      Baked Clams With Garlic Butter

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  butter -- softened
  4        tablespoons  fresh chervil -- chopped
                        salt
                        pepper -- generous grinding
  4        tablespoons  parsley -- fresh chopped
  1         tablespoon  garlic -- finely minced
  4        tablespoons  Gruyere
                        or Parmesan cheese
  1         tablespoon  shallots -- finely chopped
  24                    cherrystone clams

Preheat the broiler to high.

Open the clams or have them opened, discarding the top shell and
loosen the clams on the bottom half of the shell.

Blend together in a bowl the butter, salt, pepper, garlic, shallots
and chervil. Do not add too much salt because the clams are salty.
Spoon an equal amount of the herb butter on top of each clam and
smooth it slightly.

Arrange the clams on a baking dish and sprinkle cheese over each clam.

Place the clams under the broiler 5 to 6 inches from the heat. Broil 
about 3 to 4 minutes until hot and golden brown. Do not overcook.

Contributed to the FareShare Gazette by Bobbie; 29 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 217 Calories; 18g Fat (74.1% 
calories from fat); 10g Protein; 4g Carbohydrate; trace Dietary Fiber; 
71mg Cholesterol; 220mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 
Vegetable; 3 1/2 Fat.


                      * Exported from MasterCook *

                          Bewitching Cocoa Bites

Recipe By     :
Serving Size  : 42    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5               cups  crisp rice cereal
  6        tablespoons  butter or margarine
  3               cups  miniature marshmallows
                        or 30 large marshmallows
  1 2/3           cups  REESE'S Peanut Butter Chips -- (10-oz. pkg.)
     1/3           cup  HERSHEY'S Cocoa
     1/3           cup  light corn syrup
                        HERSHEY'S Holiday Bits for Baking

1. Measure cereal; set aside. Melt butter in large saucepan over low
heat. Add marshmallows, peanut butter chips and cocoa. Cook over low
heat, stirring constantly, until marshmallows and chips are melted.
Remove from heat.

2. Stir in corn syrup. Add cereal; stir until well coated.

3. Shape mixture into 1-1/2-inch balls, stirring a few times during
shaping. Place on cookie sheet. Cool completely. Press about 6 bits
into each treat, if desired. Store in cool dry place. About 3-1/2
dozen treats.

MICROWAVE DIRECTIONS:

1. Place butter in large microwave-safe bowl. Microwave at HIGH
(100%) 45 seconds or until melted.

2. Add marshmallows, peanut butter chips and cocoa; stir. Microwave
at HIGH 1 1/2 minutes; stir until mixture is smooth. Stir in corn
syrup.

3. Add cereal; stir until well coated. Shape as directed above.

Source : http://www.hersheys.com
Contributed to the FareShare Gazette by Dee; 30 October 2002
www.fareshare.net

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

Per Serving (excluding unknown items): 29 Calories; 2g Fat (48.2% 
calories from fat); trace Protein; 4g Carbohydrate; 0g Dietary Fiber; 
4mg Cholesterol; 21mg Sodium.  Exchanges: 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                              Black Russian

Recipe By     :The Standard Bartender's Guide
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             jigger  vodka
  1             jigger  dry gin
  1             jigger  Creme de menthe

Stir well with ice and strain into glass.

From The Standard Bartender's Guide by Patrick Gavin Duffy.

MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 3 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 283 Calories; trace Fat (1.6% 
calories from fat); 0g Protein; 21g Carbohydrate; 0g Dietary Fiber; 
0mg Cholesterol; 3mg Sodium.  Exchanges: .


                      * Exported from MasterCook *

                               Bloody Mary

Recipe By     :The Standard Bartender's Guide
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             jigger  vodka
  2            jiggers  tomato juice
     1/3        jigger  lemon juice
  1               dash  Worcestershire sauce
                        Salt and pepper -- to taste

Shake well with ice and strain into glass.
From The Standard Bartender's Guide by Patrick Gavin Duffy.

MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 3 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 116 Calories; trace Fat (1.9% 
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 337mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 
0 Other Carbohydrates.


                      * Exported from MasterCook *

                                Boo Bites

Recipe By     :The Ultimate Bread Machine Cookbook by Lacalamita
Serving Size  : 48    Preparation Time :0:30
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  margarine or butter -- (1/2 stick)
  30             large  marshmallows
                        or 3 cups miniature marshmallows
     1/4           cup  light corn syrup
     1/2           cup  REESE'S Creamy Peanut Butter
     1/3           cup  HERSHEY'S Semi-Sweet Chocolate Chips
  4 1/2           cups  crisp rice cereal

Line cookie sheet with wax paper.
Melt butter in large saucepan over low heat. Add marshmallows. Cook,
stirring constantly, until marshmallows are melted. Remove from heat.
Add corn syrup; stir until well blended. Add peanut butter and
chocolate chips; stir until chips are melted and mixture is well
blended. Add cereal; stir until well coated. Cool slightly.

With wet hands, shape mixture into 1-1/2 inch balls; place balls on
prepared cookie sheet. Cool completely. Store in cool, dry place.

Start to Finish: 1 Hr. 30 min.

About 4 dozen bites.

 Copyright 2001 Candy-Lovers.com, All Rights Reserved

Contributed to the FareShare Gazette by Gary; 30 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 19 Calories; trace Fat (0.3% 
calories from fat); trace Protein; 5g Carbohydrate; 0g Dietary Fiber; 
0mg Cholesterol; 4mg Sodium.  Exchanges: 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                             Brandy Alexander

Recipe By     :The Standard Bartender's Guide
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3                brandy
     1/3                Creme de cacao
     1/3                cream

Shake well with ice and strain into glass.

From The Standard Bartender's Guide by Patrick Gavin Duffy.

MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 3 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 251 Calories; 20g Fat (82.5% 
calories from fat); 2g Protein; 8g Carbohydrate; 0g Dietary Fiber; 
70mg Cholesterol; 30mg Sodium.  Exchanges: 4 Fat.


                      * Exported from MasterCook *

                     Bratwurst With Apples and Kraut

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     tart apples -- peeled,
                        cored and sliced -- (about 3 cups)
  1              pound  sauerkraut
                        [1- to 1 1/2-lb. bag]
  1              pound  bratwurst links -- halved crosswise
     1/4           cup  brown sugar
  1           teaspoon  caraway seeds
  1                cup  water

In a crockery cooker stir together all ingredients.  Add 1 cup water. 
Cover and cook on low for 4-5 hours.

Also good with other sausages.

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

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

Per Serving (excluding unknown items): 461 Calories; 30g Fat (57.4% 
calories from fat); 18g Protein; 32g Carbohydrate; 6g Dietary Fiber; 
68mg Cholesterol; 1391mg Sodium.  Exchanges: 2 1/2 Lean Meat; 1 
Vegetable; 1 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

               Bryanna's Rich Brown (Fat-Free!) Yeast Gravy

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  water
     1/3           cup  flour, white -- unbleached
     1/3           cup  nutritional yeast flakes
  2        tablespoons  soy sauce

Combine ingredients, bring almost to a boil, turn back stove and heat
thoroughly.

Contributed to the FareShare Gazette by Fatima; 8 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 60 Calories; 1g Fat (7.8% 
calories from fat); 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 351mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Vegetable.


                      * Exported from MasterCook *

                      Bryanna's Vegetarian Scrapple

Recipe By     :Bryanna
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  stoneground cornmeal
     1/4           cup  wheat bran -- or rice bran
  1                cup  cold water
  3               cups  boiling water -- with
  4                     vegetarian bouillon cubes dissolved in it
  2                cup  crumbled cooked commercial vegetarian
  1                  "  sausage"
  1                cup  grated scrubbed carrot
                        or chopped unpeeled apple
     1/4      teaspoon  freshly-ground black pepper
     1/4      teaspoon  crumbled sage
     1/4      teaspoon  dried savory
  1              whole  grain flour for dredging
                        OPTIONAL:
  1           teaspoon  salt -- if the bouillon
                        is unsalted
                        minced celery -- and/or
                        minced or grated onion

Mix the cold water and cornmeal and bran together in a heavy pot.
Slowly add the hot bouillon (and salt, if using), along with the
herbs, carrot, apple and any optionals. Bring this to a boil, stirring 
with a heavy wooden spoon. Turn it down, cover and cook until thickened, 
about 20 minutes, stirring occasionally.

When the cornmeal mush is thick, add the crumbled sausage and stir
until well-distributed. Pour this into a nonstick or lightly-oiled 
9 x 5-inch loaf pan, cover and refrigerate overnight or for several days.

When ready to cook, slice the loaf in 1/2-inch-thick slices and dredge 
in flour. Brown the slices on both sides on a nonstick or lightly-greased
heavy frying pan or griddle (an electric pancake griddle works well) over 
medium heat. (If you don't worry about fat, you can pan-fry the slices in
a little oil with a few drops of roasted sesame oil added.) Turn the 
slices carefully.

When they are crispy on the outside, serve with hot applesauce, gravy, 
maple syrup or ketchup.

Source : "Vegsource.com"

NOTES : Scrapple is an old Pennsylvania Dutch or Mennonite dish made from
        yellow corn meal mush with pork scraps and herbs, which is chilled
        and sliced like Italian polenta, then fried and served with syrup,
        gravy or applesauce as a breakfast dish. My version uses
        stoneground cornmeal, a little bran, grated carrot and chopped
        apple, and vegetarian sausage for a delicious, down-home breakfast
        or supper dish which feels hearty, but is low-fat and high-fiber!

        Make the scrapple loaf several days ahead of time, then slice it
        and brown it at the last minute. Serve it with applesauce, maple
        syrup, ketchup or a simple version of the gravy below.

Contributed to the FareShare Gazette by Fatima; 8 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 4 Calories; trace Fat (10.7% 
calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 270mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fat.
 

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