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FareShare Gazette Recipes -- February 2003 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Papa Al Couscous
Pear Ginger Cake

Pineapple Upside Down Cake In A Frying Pan

Popovers

Pork, Broccoli and Noodle Skillet

Potato Bread Abm Ala Brigitte

Prune Whip

Prune Whip Woodward's

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                       * Exported from MasterCook *

                             Papa Al Couscous

Recipe By     :Hyperion (Restaurant), New York, New York.
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  5              whole  garlic cloves -- smashed
  2                     zucchini -- cubed
                        [about 3/4 pound]
  4             medium  tomatoes
                        or 8 large plum tomatoes -- (about 2 pounds)
                        cut into 1-inch pieces
  1         tablespoon  minced fresh oregano
                        or 1 teaspoon dried oregano -- crumbled
  1           teaspoon  lemon pepper
     1/2      teaspoon  Herbes de Provence
                        Salt and pepper to taste
  4 1/2           cups  water -- (4 1/2 to 5)
  3                     Knorr chicken bouillon cubes
  2                     bay leaves
  1                cup  couscous
     1/2                lemon -- juice of
                        or to taste
     1/3           cup  minced fresh parsley leaves
                        Extra-virgin olive oil for drizzling

In a casserole set over moderate heat, warm the olive oil until it
is hot.  Add garlic cloves and cook, stirring, until golden. Add the
zucchini and cook, stirring occasionally, for 3 minutes, or until
softened. Add tomatoes, oregano, lemon pepper, Herbes de Provence, salt
and pepper to taste and cook the mixture, stirring occasionally,
for 5 minutes more.
Add the water, bouillon cubes, bay leaves, additional salt and pepper to 
taste, if desired, and simmer the mixture, stirring occasionally for 15 
minutes. Add couscous and continue cooking, stirring occasionally, until
it reaches porridge-like consistency - about 5 to 10 minutes.
Add the lemon juice and parsley. Discard the bay leaves.

Serve the couscous drizzled with the extra-virgin olive oil and
dusted with freshly grated pepper.

Hyperion (Restaurant), New York, New York.

Contributed to the FareShare Gazette by Fatima; 25 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 271 Calories; 8g Fat (24.6% calories 
from fat); 8g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 
112mg Sodium.  Exchanges: 2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat.


                      * Exported from MasterCook *

                             Pear Ginger Cake

Recipe By     :The Lactose-free Family Cookbook by Jan Main; 1996
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  whole wheat flour -- (250 mL)
  1                cup  all-purpose flour -- (250 mL)
  1                cup  granulated sugar -- (250 mL)
  1           teaspoon  baking soda -- (5 mL)
  1           teaspoon  ginger -- (5 mL)
     1/2      teaspoon  nutmeg -- (2 mL)
     1/2      teaspoon  salt -- (2 mL)
  2               cups  thinly sliced peeled pears -- (500 mL)
     1/2           cup  vegetable oil -- (125 mL)
     1/4           cup  toasted chopped almonds -- (50 mL)
     1/4           cup  chopped crystallized ginger -- (50 mL)
  2                     eggs
  1         tablespoon  grated lemon rind -- (15 mL)
  1         tablespoon  lemon juice -- (15 mL)

Preheat oven to 350F (180C).
Grease a 10-inch (3 L) bundt pan or spray with nonstick baking spray.

In mixing bowl, stir together whole wheat flour, all-purpose flour,
sugar, baking soda, ground ginger, nutmeg and salt.  Add pears.

In small bowl, whisk together oil, almonds, crystallized ginger, eggs,
lemon rind and juice. Add to dry ingredients all at once, stirring just 
until moistened.

Spoon into prepared pan.
Bake for 60 to 70 minutes or until toothpick inserted in center comes
away clean. Let stand at least 15 minutes before removing from pan.
Cool completely before slicing.

Makes 1 bundt cake - 20 servings.

 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; 14 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 138 Calories; 6g Fat (39.0% calories 
from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol;
122mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 
1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                Pineapple Upside Down Cake In A Frying Pan

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  pineapple -- crushed or sliced
                        [large can]
  2               cups  flour
  2          teaspoons  baking powder
     1/2      teaspoon  salt
     1/2           cup  butter
  1                cup  sugar
  2                     eggs -- yolks and
                        whites separated
     1/2           cup  milk
  1           teaspoon  vanilla
  2        tablespoons  butter
  1                cup  brown sugar
                        Maraschino cherries
                        Whipped cream

Preheat oven to 350F.

Drain the juice from pineapple. Set aside.

Sift flour. Sift again with baking powder and salt. Set aside.

Cream butter or substitute, gradually add; cream well. Set aside.

Beat yolks and whites of 2 eggs separately.  Add yolks to creamed
mixture; mix well, then add flour and milk alternately, mixing well.
Fold in the beaten egg whites and vanilla.

Melt butter in large, oven-proof frying pan. Spread brown sugar over
pan.

Add pineapple (if sliced is used, place slices closely together on
the sugar; if crushed, simply pour in the well-drained fruit).
Pour cake batter over fruit.

Bake 45 minutes. Test with straw to see if cake is baked through.

Turn upside-down on serving dish and garnish with maraschino cherries.
Whipped cream may be spread over top.

(1925 winner of the Hawaiian Pineapple Company Recipe Contest)

Notes :

Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette

Contributed to the FareShare Gazette by Art; 1 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 463 Calories; 17g Fat (31.6% calories
from fat); 5g Protein; 75g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol;
431mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 
0 Non-Fat Milk; 3 Fat; 3 Other Carbohydrates.


                      * Exported from MasterCook *

                                 Popovers

Recipe By     :Ina Garten
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  unsalted butter -- plus
                        softened butter for greasing pans
  1 1/2           cups  all-purpose flour -- sifted
     1/4      teaspoon  kosher salt
  3                     extra large eggs -- at room temperature
  1 1/2           cups  whole milk -- at room temperature

Preheat oven to 425 F.

Generously grease aluminum popover pans or custard cups with softened
butter. You'll need enough pans to make 12 popovers. Place the pans in
the oven for 2 minutes to preheat.

Meanwhile, whisk together the flour, salt, eggs, milk and melted
butter until smooth. The batter will be thin. Fill the popover pans
less than half full and bake for exactly 30 minutes. Do not peek.

Serve hot.

Source : "Barefoot Contessa Parties!"

S(MC formatting by): "bobbi744@attbi.com"

Yield : "12 popovers"

NOTES : They're much easier than you expect, and they make any meal
feel festive.

Bobbie's Note: These were delicious and very easy!

Contributed to the FareShare Gazette by Bobbie; 2 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 110 Calories; 4g Fat (33.7% calories 
from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 71mg 
Cholesterol; 73mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 
0 Non-Fat Milk; 1/2 Fat.


                      * Exported from MasterCook *

                    Pork, Broccoli and Noodle Skillet

Recipe By     :Pillsbury Classic Cookbook # 232, Pasta
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  uncooked dumpling egg noodles -- (4 cups)
  14            ounces  frozen 100% broccoli florets
                        [Green Giant Select®]
  1         tablespoon  margarine or butter
  1              pound  pork tenderloin -- cut crosswise
                        into 1/4-inch slices
  1                cup  sliced fresh mushrooms
  1                     garlic clove -- minced
  12            ounces  mushroom gravy -- (1 jar)
  1         tablespoon  Worcestershire sauce

In Dutch oven or large saucepan, cook noodles as directed on package,
adding broccoli during last 3 to 5 minutes of cooking time. Cook until
noodles and broccoli are tender. Drain. Return to saucepan; cover to
keep warm.

Meanwhile, melt margarine in 12-inch non-stick skillet over medium-
high heat. Add pork; cook 3 to 5 minutes or until browned, stirring
constantly. Add mushrooms and garlic; cook and stir 2 to 4 minutes or
until mushrooms are tender.

Add gravy and Worcestershire sauce to pork mixture; mix well. Cook and
stir over medium-high heat until mixture is bubbly and thickened.

Add pork mixture to cooked noodles and broccoli; toss gently to coat.

5 (1 1/2-cup) servings

DIETARY EXCHANGES: 2 Starch, 1 Vegetable, 2-1/2 Lean Meat OR 2
Carbohydrate, 1 Vegetable, 2-1/2 Lean Meat

Source : "Pillsbury Classic Cookbook # 232, Pasta.  6/2000, p. 38"
Copyright : "The Pillsbury Company"

Ratings : Points 0-10 7

NOTES : Ingredient Substitutions: Pork or brown gravy can be used in
place of the mushroom gravy in this recipe. Use 2 3/4 cups mini-
lasagna noodles as a substitute for the egg noodles.

Kitchen Tip: Save on preparation time by using chopped or minced
garlic from a jar. For another shortcut, use purchased sliced
mushrooms.

Bobbie's Note: I made this and it was delicious. I did make a few
changes. I used an equal amount of fresh broccoli florets, plus thin
tender stems. I added them for the last 7 minutes of noodle cooking
time. I didn't have a jar of mushroom gravy so substituted a 12 oz jar
of Roast Turkey gravy and increased the number of mushrooms a bit.

Contributed to the FareShare Gazette by Bobbie; 7 February 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 150 Calories; 5g Fat (30.7% calories 
from fat); 20g Protein; 5g Carbohydrate; trace Dietary Fiber; 59mg 
Cholesterol; 463mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 
0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                      Potato Bread Abm Ala Brigitte

Recipe By     :366 Low Fat Brand Name Recipes
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
  1                     egg
                        or 1/4 cup egg substitute
  3               cups  better for bread flour
     1/4           cup  instant mashed potato flakes
  1 1/2      teaspoons  nonfat dry milk
  3        tablespoons  sugar
  1 1/2      teaspoons  salt
  1 1/2      teaspoons  dry yeast
  1         tablespoon  margarine

1. Add ingredients to pan in order listed. If your machine calls for
dry ingredients first reverse the order.

2. Program for "Bread" or "regular" setting.

3. Push "start".

4. Remove bread about 4 hours later.

5. Recipe makes one large (3 cups flour) loaf.

Source : "366 Low Fat Brand Name Recipes"

S(from) : "Brigitte Sealing-Cyberealm"

Yield : "1 loaf"

NOTES : This was a beautiful white bread which had a lovely texture.
Contributed to the FareShare Gazette by Bobbie; 4 February 2003.
www.fareshare.net

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                      * Exported from MasterCook *

                                Prune Whip

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  mashed prunes
  3                     egg whites -- beaten stiff
  1              pinch  salt
     1/4      teaspoon  vanilla
  3        tablespoons  sugar
     1/2           cup  walnuts
                        Whipped Cream

Cook prunes. Cool, pit and mash.

Mix all ingredients thoroughly, put in buttered baking dish and
set in a pan of hot water.

Bake about 15 minutes at 350 degrees F.

Serve with whipped cream.

Notes :

Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette

Contributed to the FareShare Gazette by Art; 6 February 2003.
www.fareshare.net

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


                      * Exported from MasterCook *

                          Prune Whip Woodward's

Recipe By     :Bea Wright Recipes; Woodward's Food Floors
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-02 Feb 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  dried prunes
                        Hot water -- to cover
     1/4           cup  sugar
  5                     egg whites
     1/8      teaspoon  salt
     1/4      teaspoon  cream of tartar
                        or 1/4 teaspoon lemon juice
     1/2           cup  broken nut meats -- optional

Cover 1 pound of dried prunes with hot water and soak for 2 hours.
Bring them to the boiling point in the water in which they were soaked
and cook gently for 1/2 hour. Add 1/4 cup sugar and cook 10 minutes longer.
Drain and pit, then put through ricer or blender.
There should be 1 cup of thick prune pulp.

Whip 5 egg whites and 1/8 teaspoon of salt until foamy.
Add 1/4 teaspoon of cream of tartar or substitute 1/4 teaspoon lemon
juice for the cream of tartar, adding to the prune pulp**.
Whip the eggs until stiff, fold in prune pulp and 1/2 cup of broken
nut meats if desired.

Place in a 9-inch baking dish and set in a pan of hot water.
Bake at 275 F. for about 1 hour.

Serve hot, preferably, with cream or sauce.

 From Woodward's Food Floors Bea Wright Recipes; Volume VII No. 71.

**Clarifying note: If you use cream of tartar, add it to the egg
whites; if you use lemon juice instead, add it to the prune pulp not the 
egg whites.

Hallie's note: I used to collect these recipe sheets from Woodward's
in the 1960's, 1970's and early 1980's. None of them were dated.
Woodward's was a department store that operated only in British
Columbia and Alberta as far as I know.

Contributed to the FareShare Gazette by Hallie; 7 February 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 227 Calories; trace Fat (1.3% calories
from fat); 5g Protein; 56g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 
93mg Sodium.  Exchanges: 1/2 Lean Meat; 3 Fruit; 1/2 Other Carbohydrates.
 

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