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FareShare Gazette Recipes -- November 2002 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Skillet Corn Bread
Sour Cream Turkey Enchiladas

Spice Cookies

Spinach-Herb Cheesecake

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                       * Exported from MasterCook *

                            Skillet Corn Bread

Recipe By     :By Annie from Ky
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  bacon drippings
  1              large  egg
  2               cups  buttermilk
  1 3/4           cups  white cornmeal
  1           teaspoon  baking soda
  1           teaspoon  baking powder
  1           teaspoon  salt

Must use a well seasoned cast iron skillet for good results.

Preheat oven to 450F.

Coat bottom and sides of 10 inch cast iron skillet with drippings.
Heat in oven.

In large bowl, stir together egg and buttermilk. Add cornmeal 
stirring well. Stir in rest of ingredients and mix well. Pour into 
hot skillet and bake for 15 minutes or till golden brown.

Contributed to the FareShare Gazette by Anne; 6 November 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 154 Calories; 3g Fat (15.9% 
calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 
27mg Cholesterol; 563mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 
0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                       Sour Cream Turkey Enchiladas

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cooked cubed turkey -- (give or take)
  1                cup  sour cream
  1                can  cream of chicken soup
  1                can  cream of mushroom soup
  1                can  Herdez -- (small can)
                        or other chili salsa
  1                cup  grated cheddar cheese
                        Flour tortillas (enough for 2 per serving)
                        Minced green onions
                        Minced cilantro
                        Diced jalapenos if you like

Oven at 325F.

Heat the soups together with Herdez and sour cream in a medium
saucepan, when warm, add the cubed turkey (make small cubes)
and continue to warm till bubbly.

Warm the flour tortillas over a griddle, till soft not 'crunchy'.
Ladle some of the soup mix onto each tortilla, adding a sprinkle of
the cheese and minced vegetables before rolling up. Pack tightly 
into an oven-going casserole dish. (this is going to get messy).

When the casserole is firmly packed, ladle more of the liquid from
the soups on top, covering all edges so nothing is 'hard and 
crunchy' while baking. Top with the rest of the cheese and remainder 
of the cilantro and chopped jalapenos.

May add sprinkles of hot pepper flakes if you prefer hotter foods.

Bake at 325F for 20 - 30 minutes, until everything is blended
together, cheese melted and tortillas 'falling apart soft'.

King Ranch Chicken Casserole is the 'dump' method of this same
recipe.

Contributed to the FareShare Gazette by Martha; 17 November 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 100 Calories; 9g Fat (76.4% calories 
from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 19mg 
Cholesterol; 237mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
0 Non-Fat Milk; 1 1/2 Fat.


                      * Exported from MasterCook *

                              Spice Cookies

Recipe By     :McCall's recipe cards 1973 -23g
Serving Size  : 60    Preparation Time :0:20
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  sifted all-purpose flour
  2          teaspoons  baking soda
     1/2      teaspoon  cloves
     1/2      teaspoon  allspice
     1/2      teaspoon  cinnamon
     1/4      teaspoon  ginger
     3/4           cup  butter or margarine -- softened
  1                cup  granulated sugar
  1              large  egg
     1/4           cup  light molasses
                        Confectioners' sugar

1. On sheet of waxed paper, sift flour with baking soda, cloves,
allspice, cinnamon and ginger.

2. In medium bowl with portable electric mixer, beat butter, sugar and
egg until light and fluffy.

3. With wooden spoon, alternately beat in flour mixture with molasses;
beat well after each addition. Refrigerate dough, covered, 1 hour.

4. Heat oven to 375F. Lightly grease cookie sheets.

5. Shape dough into 1/2-inch balls. Roll in confectioners' sugar.
Place on cookie sheets 1 inch apart.

6. Bake 8-10 minutes. Remove to wire rack; sprinkle with confectioners' 
sugar while still warm.

*Sift before measuring.

5-6 dozen

 From McCall's recipe cards 1973 -23g

Contributed to the FareShare Gazette by Linda; 22 November 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 56 Calories; 2g Fat (38.8% calories 
from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 
67mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                         Spinach-Herb Cheesecake

Recipe By     :Bounty of Biltmore Cookbook
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  tomatoes -- sliced
     3/4      teaspoon  salt
     3/4      teaspoon  pepper
     1/4           cup  pine nuts -- toasted
     1/4           cup  Italian bread crumbs
  2        tablespoons  butter or margarine -- melted
  24            ounces  cream cheese -- softened
  15            ounces  ricotta cheese
  8             ounces  feta cheese -- crumbled
  3              large  eggs
  4               cups  fresh spinach -- loosely packed
                        shredded
  2             cloves  garlic -- pressed
  2        tablespoons  all-purpose flour
  1         tablespoon  fresh dill -- chopped

Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon
pepper. Drain on paper towels 10 minutes.

Process pine nuts in a food processor until ground. Stir together
pine nuts, bread crumbs and melted butter. Press into bottom of a
9-inch springform pan. Bake at 350F for 10 minutes. Cool in pan
on a wire rack.

Beat cream cheese at medium speed with an electric mixer until
creamy; add ricotta cheese, feta cheese and eggs, beating until
blended. Stir in spinach. garlic, flour and dill, remaining salt
and pepper. Pour into prepared crust. Bake at 325F for 15 minutes.

Top with tomato slices, and bake 30 more minutes or until set.
Turn oven off; leave cheesecake in oven 20 minutes.

Cool on a wire rack 10 minutes. Gently run a knife around edge of
cheesecake, and carefully remove sides of pan; cool 10 more minutes.
Serve warm or cooled with crackers or thin toasts.

Source : ""Bounty of Biltmore Cookbook""

NOTES : Makes 12 appetizer or 8 main-dish servings.

Printed in The Virginia Pilot, November 13, 2002

Formatted in MasterCook By Art
Join our Free FareShare Gazette Recipe Exchange Group at
www.fareshare.net

Contributed to the FareShare Gazette by Art; 29 November 2002.

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

Per Serving (excluding unknown items): 380 Calories; 33g Fat (77.0% calories 
from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 
651mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 
5 1/2 Fat.
 

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