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FareShare Gazette Recipes -- February 2003 - G's

 

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Ginger-molasses Skillet Cake
Golden Chicken Casserole

Greek Skillet Supper

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                       * Exported from MasterCook *

                       Ginger-molasses Skillet Cake

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  baking soda
  2          teaspoons  ground ginger
     1/2      teaspoon  salt
     1/2      teaspoon  coarsely ground pepper
     1/4      teaspoon  ground cinnamon
     1/4      teaspoon  ground allspice
     1/4      teaspoon  ground cloves
  1                cup  packed dark brown sugar
  8        tablespoons  unsalted butter
     2/3           cup  unsulphered molasses -- plus
  2        tablespoons  unsulphered molasses
     2/3           cup  milk
     1/2      teaspoon  vanilla extract
     1/4           cup  pine nuts
  1                cup  heavy cream chilled
     1/2           cup  sour cream

1. Preheat oven to 350F. In a large bowl blend together the flour
baking powder baking soda ginger salt pepper cinnamon allspice and
cloves.

2. In a small saucepan combine 3/4 cup of the brown sugar 6
tablespoons of the butter and 2/3 cup of the molasses. Stir over
moderate heat until melted and well combined. Stir in the milk and
vanilla and set aside.

3. Place the remaining 1/4 cup brown sugar 2 tablespoons butter and 2
tablespoons molasses in a 12-inch cast iron skillet. Place the skillet
in the oven to melt the butter and sugar and heat the skillet. Stir to
combine.

4. Stir the brown sugar and milk mixture into the dry ingredients.
Beat with a spoon just until smooth. Pour the batter into the skillet.
Sprinkle the pine nuts on top and bake for 25 to 30 minutes until a
tester inserted in the center o the cake comes out clean.

5. Beat the heavy cream until soft peaks form. Add the sour cream and
continue beating until stiff. Serve the cake warm from the skillet.

Pass the whipped cream separately.

Yields 8 servings.

Contributed to the FareShare Gazette by Cora; 8 February 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 352 Calories; 18g Fat (44.2% calories 
from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 
264mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 
3 1/2 Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

                         Golden Chicken Casserole

Recipe By     :Quick Cooking, May-June 1998
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10 3/4        ounces  condensed cream of chicken soup -- undiluted
  10 3/4        ounces  condensed cream of celery soup -- undiluted
     1/2           cup  water
     1/4      teaspoon  salt -- to 1/2 teaspoon
  32            ounces  frozen tater tots
  16            ounces  frozen mixed vegetables
  2               cups  cubed cooked chicken
  1                cup  shredded cheddar cheese

Combine the soups, water and salt; mix well.

In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the
soup mixture, half of the Tater Tots, half of the vegetables and half
of the chicken. Repeat layers.

Top with remaining soup mixture. Sprinkle with cheese. Cover and bake
at 350 for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes
longer or until browned and heated through.

Source : "Quick Cooking, May-June 1998"

S(Busted By): " Gail Shermeyer <4paws@netrax.net>"

Yield : "8 to 10 servings"

NOTES :  "My sister and I developed this colorful, creamy casserole
from two or three others we had tried," relates Ione Senn from Salt
Lake City, Utah. "The whole family likes the hearty layers of chicken,
Tater Tots, vegetables and cheese."

Bobbie's Note: We all liked this recipe, including my grandchildren.
This would be a good pot-luck recipe.

Contributed to the FareShare Gazette by Bobbie; 24 February 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 125 Calories; 7g Fat (49.7% calories 
from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 
615mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 
1 Fat.


                      * Exported from MasterCook *

                           Greek Skillet Supper

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  uncooked orzo
                        or rosamarina pasta
  1              pound  ground beef
  1              large  onion -- chopped
  15            ounces  tomato sauce
  2          teaspoons  dried oregano leaves
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1                cup  feta cheese -- crumbled
                        Fresh parsley if desired -- chopped

Cook and drain pasta as directed on package.

While pasta is cooking, cook beef and onion in a 10-inch skillet over
medium heat 8 to 10 minutes, stirring occasionally, until beef is
brown; drain. Stir in pasta, tomato sauce, oregano, cinnamon, salt and
pepper. Heat to boiling; reduce heat. Simmer, uncovered, 5 minutes.

Remove skillet from heat. Sprinkle with cheese. Cover and let stand 1
to 2 minutes to soften cheese. Sprinkle with parsley.

Diet Exchanges: 2 starch, 3 medium-fat meat

Cuisine : "Greek"

Source : "Betty Crocker #182, Easy Weeknight Meals, March 2002, p. 66"

S(mastercook formatting by): "Dee, augmented by bobbi744@attbi.com"

Copyright : "(c) 2002, General Mills Inc."

Start to Finish Time: "0:22"

Serving Ideas : Add sliced Kalamata olives with the tomato sauce.

NOTES : A tasty new version of a hamburger skillet meal!

Substitution : Feta adds a wonderful flavor to this easy skillet meal,
but you can also use shredded mozzarella cheese.

Bobbie's Note: This was very good. I cut the recipe in half for the
two of us.

Contributed to the FareShare Gazette by Bobbie; 21 February 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 494 Calories; 38g Fat (69.5% calories 
from fat); 26g Protein; 12g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 
1273mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 
5 1/2 Fat.
 

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