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FareShare Gazette Recipes -- March 2003 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Apple Butter Bundt Cake
Apple Casserole

Apple Cream Squares

Apple Rosemary Couscous

Apricot Ginger Couscous

Autumn Chicken And Couscous

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                      * Exported from MasterCook *

                         Apple Butter Bundt Cake

Recipe By     :Edited by Judith Ann Bosley
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  yellow cake mix
     1/2           cup  finely chopped nuts
  1                cup  apple -- peeled and diced
  1                cup  sour cream
     1/3           cup  apple butter
  4                     eggs
                        Filling:
  1                cup  chopped nuts
  2        tablespoons  brown sugar
  2          teaspoons  cinnamon
                        Glaze:
  1                cup  powdered sugar
  2        tablespoons  apple butter -- (2 to 3)

Blend all cake ingredients and beat for 2 minutes.

Pour 1/3 of batter in prepared bundt pan; sprinkle with 1/2 of the
filling and repeat these two layers. Cover with remaining batter.

Bake at 325 F. for 50-55 minutes. Cool in pan and invert on serving
plate.

Spoon glaze over cake.

Makes one bundt cake.

Source : "The Big Fat Red Juicy Apple Cook Book"
S(mastercook formatting by): "bobbi744@attbi.com"
Copyright : "Copyright (c) 1989 Judith Ann Bosley, ISBN 0-930809-04-1,
L.E.B. Inc. 5375 Kendall, Boise, ID"
Yield : "1 bundt cake"

Contributed to the FareShare Gazette by Bobbie; 19 March 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 297 Calories; 13g Fat (38.2% calories 
from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 
236mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                             Apple Casserole

Recipe By     :Edited by Judith Ann Bosley
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     unpeeled  red apples -- sliced
  3               cups  shredded cabbage
  1              pound  ham -- cut in chunks
     1/2           cup  cracker crumbs
                        Sweet and Sour Sauce:
  2        tablespoons  butter
     1/4           cup  brown sugar
     1/2           cup  water
     1/4           cup  vinegar
     3/4      teaspoon  salt
  2        tablespoons  cornstarch

Cook cabbage until almost tender; place in a 1 quart casserole with
apples.  Add meat and cover with sweet and sour sauce. Dot with butter.

Bake, uncovered, at 350F for 30 minutes. Uncover and bake 15 minutes more.

Sweet and Sour Sauce:

Mix sugar and cornstarch; blend into melted butter.
Add rest of ingredients and cooks until thick and clear.

Source : "The Big Fat Red Juicy Apple Cook Book"
S(mastercook formatting by): "bobbi744@attbi.com"
Copyright : "Copyright (c) 1989 Judith Ann Bosley, ISBN 0-930809-04-1,
L.E.B. Inc. 5375 Kendall, Boise, ID"

Contributed to the FareShare Gazette by Bobbie; 28 March 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 161 Calories; 9g Fat (49.8% calories 
from fat); 10g Protein; 10g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 
984mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 
Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                           Apple Cream Squares

Recipe By     :Edited by Judith Ann Bosley
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2               cups  brown sugar
     1/2           cup  margarine
  1                cup  chopped nuts
  2          teaspoons  cinnamon
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  dairy sour cream
  1           teaspoon  vanilla
  1                     egg
  3               cups  chopped apples

Blend flour, sugar and margarine until crumbly. Stir in nuts.

Press 2 3/4 cups of mixture into bottom of a 13x9-inch baking pan.

To rest of crumb mixture, add all other ingredients except apple and
blend well.

Stir in chopped apple and spoon mixture evenly over crumb crust.

Bake at 350 F. for 25 to 35 minutes.

Source : "The Big Fat Red Juicy Apple Cook Book"
S(mastercook formatting by): "bobbi744@attbi.com"
Copyright : "Copyright (c) 1989 Judith Ann Bosley, ISBN 0-930809-04-1,
L.E.B. Inc. 5375 Kendall, Boise, ID"

Contributed to the FareShare Gazette by Bobbie; 29 March 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 167 Calories; 7g Fat (39.3% calories 
from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 
149mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 
Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                         Apple Rosemary Couscous

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
     3/4           cup  chopped onion
  3                     garlic cloves -- minced
  13 3/4        ounces  reduced sodium chicken broth -- (one can)
                        or regular single strength chicken broth
  1           teaspoon  dried rosemary
                        OR 2 teaspoons fresh rosemary
     1/4      teaspoon  black pepper
  1                cup  NEAR EAST Original Plain Couscous
     1/3           cup  currants -- or raisins
  2             medium  tart red apples -- cut
                        into 1/2-inch pieces -- unpeeled

In large saucepan, heat olive oil over medium-high heat. Add onion and
garlic; cook 2 or 3 minutes, stirring constantly or until onion is
translucent.

Add broth, rosemary and pepper; bring to a boil. Reduce heat to
medium; cook 5 minutes.

Stir in couscous and currants; cover and remove from heat. Let stand 5
minutes.

Fluff couscous lightly with a fork. Gently stir in apples; cover and
let stand 3 minutes.

Source : "Near East Food Products"

NOTES : A simple sweet and savory side dish.

Contributed to the FareShare Gazette by Fatima; 12 March 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 110 Calories; 7g Fat (53.5% calories 
from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
2mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat.


                      * Exported from MasterCook *

                         Apricot Ginger Couscous

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter -- or olive oil
  1           teaspoon  grated fresh ginger
                        OR 1/4 teaspoon powdered ginger
     1/8      teaspoon  cinnamon
  1            package  NEAR EAST Roasted Garlic and Olive Oil
                        Couscous mix
                        -- (5.8 ounce)
     1/2           cup  chopped dried apricots
     1/2           cup  raisins
                        or 1/3 cup currants
     1/3           cup  sliced green onion

In medium saucepan, combine 1 1/4 cups water, butter, ginger, cinnamon
and contents of  Spice Sack; bring to a boil.

Stir in couscous, apricots, raisins and green onion. Cover; remove
from heat. Let stand 5 minutes. Fluff lightly with a fork.

If you prefer not to use a mix: 1 cup uncooked couscous, 1 tablespoon roasted
minced garlic, 1 tablespoon olive oil

4 cups

Prep Time: 10 minutes
Cook Time: 10 minutes

To double recipe, prepare as directed in large saucepan, doubling
ingredients, but not cook time.

Source : "Near East Food Products"
Yield : "4 cups"

NOTES : A sweet and spicy side for the holiday table that's perfect with
         turkey, pork and Cornish hens.

Contributed to the FareShare Gazette by Fatima; 13 March 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 59 Calories; 2g Fat (21.0% calories 
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 
17mg Sodium.  Exchanges: 0 Grain(Starch); 1 Fruit; 1/2 Fat.


                      * Exported from MasterCook *

                       Autumn Chicken And Couscous

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  boneless skinless chicken breast -- (about 2)
                        cut into strips
  1           teaspoon  ground cumin
  2          teaspoons  chili powder
  1         tablespoon  olive oil
  1 1/4           cups  water
  1            package  Roasted Garlic and Olive Oil Couscous mix
                        -- (5.8 ounces)
                        [NEAR EAST brand]
  1             medium  red apple -- cored and
                        cut into 3/4-inch pieces
  1             medium  ripe pear -- cored and
                        cut into 3/4-inch pieces
  2        tablespoons  chopped fresh parsley
     1/2           cup  toasted pumpkin seeds
                        or toasted walnuts -- (optional)

Toss chicken with cumin and chili powder in a resealable plastic bag.

In large skillet, heat 1 tablespoon olive oil over medium heat. Add
chicken; cook 5 to 6 minutes or until chicken is no longer pink
inside, stirring frequently. Remove chicken from skillet.

In same skillet, add water; bring to a boil. Add couscous, contents
of Spice Sack, apple, pear and parsley. Cover; remove from heat. Let
stand 5 minutes. Stir in cooked chicken and top with pumpkin seeds.

Substitute mix and spice sack with: 1 cup couscous, 1 tablespoon minced
roasted garlic, 1/4 cup water packed black olives sliced fine.

Prep Time: 10 minutes
Cook Time: 15 minutes

Tip : To toast pumpkin seeds, heat skillet over medium heat. Add
pumpkin seeds and shake pan frequently until pumpkin seeds are lightly
brown.

Source : "Near East Food Product"

NOTES : A savory meal with a variety of fall fruits. This is a
beautiful presentation for the autumn table.

Contributed to the FareShare Gazette by Fatima; 9 March 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 119 Calories; 5g Fat (34.1% calories 
from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 
54mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 
1/2 Fat.

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