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FareShare Gazette Recipes -- August 2003 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

 Caribbean Jerk Marinated Chicken
Cheeseburger Soup

Chicken 'n' Peppers

Chocolate Toffee Crescent Bars

Chokecherry Jelly 2

Chokecherry Jelly or Syrup

Cream of Artichoke Soup

Cream of Carrot Soup

Crema d'Arancio (Orange Cream)

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                      * Exported from MasterCook *

                     Caribbean Jerk Marinated Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  Caribbean Jerk seasonings
  3        tablespoons  vegetable oil
  2        tablespoons  soy sauce
  1         tablespoon  cider vinegar
  2             pounds  chicken parts

Combine seasonings, oil, soy sauce and vinegar in large, self-closing
plastic bag or glass dish.

Remove skin from chicken, if desired. Add chicken to marinade. Marinate for
30 minutes in refrigerator.

Remove chicken from marinade. Discard marinade.

Broil or grill for 30 minutes or until cooked, turning frequently.

Serves 4.

Source : "McCormick/Shilling Caribbean Jerk Seasoning Recipe"
S(mastercook formatting by): "bobbi744@comcast.net"

NOTES : Delicious. Tastes like chicken we had in Jamaica. I microwave it
for about 7 minutes in the marinade before placing on grill and grilled
only about 20 minutes. Perfect.

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

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

Per Serving (excluding unknown items): 96 Calories; 10g Fat (94.1% calories 
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 514mg Sodium.  Exchanges: 0 Vegetable; 2 Fat; 0 Other 
Carbohydrates.


                      * Exported from MasterCook *

                            Cheeseburger Soup

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground beef -- (or more)
     3/4           cup  chopped onion
     3/4           cup  sliced mushrooms
     3/4           cup  shredded carrots
     3/4           cup  diced celery
  1           teaspoon  dill weed
  1           teaspoon  ground mustard
                        or 2 teaspoons regular mustard
  4        tablespoons  butter -- divided
  3               cups  chicken broth -- (bouillon)
     3/4           cup  Ketchup
  4               cups  diced peeled potatoes
     1/4           cup  flour
  16            slices  American cheese slices
  1 1/2           cups  milk
     1/4           cup  sour cream
                        Salt and pepper -- to taste

Brown beef, drain and set aside.

In the same pan, sauté onion, mushrooms, carrot, celery, dill weed, ground
mustard and 1 tablespoon butter until tender, about 10 minutes.

Add broth, ketchup, potatoes and beef. Bring to boil. Reduce heat, cover
and simmer 10-12 minutes or until potatoes are done.

Meanwhile, in microwaveable container melt rest of butter; add flour and
stir together. Add 1 1/2 cups of milk. With a wire whisk, mix together.
Mixture will be lumpy but microwave it on high, 3 minutes at a time then
whisk.  Continue whisking and cooking for 3 minutes at a time until mixture
thickens into a white sauce and lumps are gone.

To the white sauce, add the 16 pieces of cheese. Melt cheese into mixture
in the microwave (4 to 6 minutes). Stir cheese into white sauce mixture.
Add sour cream, salt and pepper.

Depending on how thick you have cut your potatoes, you may find yourself
waiting for them to finish. Stir cheese sauce mixture into the soup when
potatoes are done over low flame.

*    Mustard and ketchup mixed together is a McDonald's cheeseburger trick.

**   If you're anything like me, add all of the leftover sour cream!

*** This recipe doubles well. Also, feel free to use more or less
vegetables and potatoes, depending on what you have handy.

Contributed to the FareShare Gazette by Valerie; 19 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 231 Calories; 17g Fat (67.2% calories 
from fat); 11g Protein; 8g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 
741mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 
0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                           Chicken 'n' Peppers

Recipe By     :Cathy Zoller of Lovell, Wyoming
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  chicken broth
     1/4           cup  soy sauce
  2             cloves  garlic -- minced
  2        tablespoons  cornstarch
     3/4      teaspoon  ground ginger
     1/4      teaspoon  cayenne pepper
  1 1/2         pounds  boneless skinless chicken breasts -- cut 1" pieces
  1         tablespoon  cooking oil
  1             medium  green bell pepper -- cut 1" pieces
  1             medium  yellow bell pepper -- cut 1" pieces
     1/4           cup  water

In a bowl, combine broth, soy sauce, garlic, cornstarch, ginger and cayenne
pepper; mix well.

Add chicken; stir to coat.

In a large skillet over Medium-High heat, stir-fry chicken in oil for 7
minutes. Reduce heat to Medium.

Add peppers and water; cook and stir for 5-8 minutes or until peppers are
tender.

Per serving (prepared with low-sodium chicken broth and light soy sauce): 3
lean meat, 1 vegetable

Source : "Taste of Home 30-Minute Cookbook"

S(MC formatting by): "bobbi744@comcast.net"

NOTES : This was very easy and delicious. I had red, orange, green and
yellow peppers and used some of each color. It made a very rich delicious
gravy/sauce. I served it over rice. This recipe was easy to cut in half.

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

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

Per Serving (excluding unknown items): 179 Calories; 4g Fat (20.5% calories 
from fat); 28g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 
857mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 
1/2 Fat.


                      * Exported from MasterCook *

                      Chocolate Toffee Crescent Bars

Recipe By     :The Pillsbury Company
Serving Size  : 36    Preparation Time :0:15
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  Pillsbury® Refrigerated Crescent Dinner
                        Rolls
                        [1 can]
     2/3           cup  firmly packed brown sugar
     2/3           cup  margarine or butter
  1 1/2           cups  nut halves
                        or chopped nuts
  6             ounces  milk chocolate chips -- (1 cup)
                        or semisweet chocolate chips

1. Heat oven to 375F. Separate dough into 2 long rectangles. Place in
ungreased 15x10x1-inch baking pan. Gently press dough to cover bottom of
pan; seal perforations.

2. In small saucepan, combine brown sugar and margarine. Bring to a boil,
stirring frequently. Boil 1 minute. Pour mixture evenly over dough.
Sprinkle with nuts.

3. Bake at 375F. for 14 to 18 minutes or until golden brown.

4. Remove pan from oven. Immediately sprinkle with chocolate chips.
Slightly swirl chips as they melt, leaving some chips partially melted or
whole for a marbled appearance. Cool 1 hour or until completely cooled.

Cut into bars.

HIGH ALTITUDE (above 3500 feet): No change.

Dietary Exchanges: 1 fruit, 1-1/2 fat or 1 carbohydrate, 1-1/2 fat.

Source : "Pillsbury Classic Cookbook #263 - Meals with Crescents, Biscuits
& More, Jan 2003, p.91"

S(mastercook formatting by): "Sammie 2003"
Copyright : "The Pillsbury Company 2003"
Yield : "36 bars"
Start to Finish Time: "1:35"

Serving Ideas : Make It Special: For a marbled effect, use a combination of
milk and semisweet chocolate chips.

NOTES : RECIPE FACT: The recipe for these easy bars comes from the 26th
Pillsbury Bake-Off® Contest; they're an ideal family treat because their
favorite flavors come from staple pantry ingredients.

INGREDIENT INFO: In this recipe, you can use nuts you have on hand, or you
can shop for your favorite. Walnuts, pecans and cashews are particularly
nice with toffee. Pistachios are good, too.

Bobbie's Note: These were delicious. I found it difficult to spread the
dough to completely cover the pan. I seemed to have too much butter and
brown sugar.

Contributed to the FareShare Gazette by Bobbie; 20 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 40 Calories; 1g Fat (31.5% calories 
from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 1mg 
Cholesterol; 5mg Sodium.  Exchanges: 1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                           Chokecherry Jelly 2

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  chokecherries -- (approximately)
     1/4           cup  water
  1 3/4         ounces  powdered fruit pectin
  4 1/2           cups  sugar

Wash the cherries and remove the stems. Place them in a large pot and crush
them. Do not remove the pits.

Add 1/4 cup water and bring to a boil. Reduce heat and simmer for 10-15
minutes.

Strain cherries and all the liquid through a jelly bag.

Measure 3 1/2 cups juice and combine with pectin in a saucepan.

Bring to a hard boil over high heat, stirring occasionally. Immediately add
sugar and return to a full, rolling boil.

Boil hard for 1 minute, stirring constantly.

Remove from heat and skim off foam with a metal spoon.

Pour at once into sterilized jars, leaving 1/2-inch headroom and seal with
sterilized lids according to manufacturer¹s directions.

Yields about 5 half-pint jars.

Yield : "5 half pint jars"

Contributed to the FareShare Gazette by Jill; 1 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 697 Calories; 0g Fat (0.0% calories 
from fat); 0g Protein; 180g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 
2mg Sodium.  Exchanges: 12 Other Carbohydrates.


                       * Exported from MasterCook *

                        Chokecherry Jelly or Syrup

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2           cups  juice
     1/2           cup  lemon juice
  1            package  pectin
  6               cups  sugar

Wash fruit and cover with water; simmer 15 minutes. Strain juice.

Measure juice into 6- to 8-quart kettle. Add pectin and stir.
Bring to boil, add sugar, stir and bring to a rolling boil.
Boil exactly 2 minutes.

Skim and pour into jars. Seal.

For syrup: use twice as much juice to 1 package of pectin.

NOTES : Styren Ranch Guest House, Choteau, Montana; Heritage Recipe

Contributed to the FareShare Gazette by Jill; 1 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 4868 Calories; trace Fat (0.0% calories 
from fat); 1g Protein; 1263g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 
132mg Sodium.  Exchanges: 1/2 Fruit; 84 Other Carbohydrates.


                      * Exported from MasterCook *

                         Cream of Artichoke Soup

Recipe By     :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  Jerusalem artichokes -- (900 grams)
  1         tablespoon  olive oil -- (15 mL)
     1/2          pint  stock -- (275 mL)
  1 1/2          pints  milk -- (850 mL)
                        A squeeze of lemon juice -- (optional)
                        Sea salt -- to taste
                        Freshly ground black pepper -- to taste

Scrub the artichokes; chop roughly and sauté for a few minutes in the oil.

Add the stock and milk; simmer gently until the artichokes are tender.

Cool a little then liquidize in a blender or food processor.

Reheat, adding the lemon juice if desired.
Season to taste with salt and pepper.

 From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986.
ISBN 0722512244.

MC format by Hallie. Untried.

Hallie's note: Jerusalem artichokes are a tuber from a member of the
sunflower family, sometimes sold as "sunchokes"; not to be confused with
real artichokes which are the flower bud of a member of the thistle
family.

Description : ""A creamy, thick soup with the lovely, smoky flavour of
artichokes.""

Contributed to the FareShare Gazette by Hallie; 17 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 210 Calories; 6g Fat (26.7% calories 
from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 
66mg Sodium.  Exchanges: 4 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.


                      * Exported from MasterCook *

                           Cream of Carrot Soup

Recipe By     :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  carrots -- (900 grams)
                        [preferably fresh young carrots]
  1         tablespoon  corn oil -- (15 mL)
     1/2          pint  stock -- (275 mL)
  1 1/2          pints  milk -- (850 mL)
  1           teaspoon  basil -- (5 mL)
     1/2      teaspoon  caraway seeds -- optional (2 mL)
                        A squeeze of lemon juice
                        Sea salt -- to taste
                        Freshly ground black pepper -- to taste
                        Chopped fresh parsley -- to garnish
                        or a sprinkle of sesame seeds

Chop the carrots roughly and sauté in the oil for 5 minutes or so.

Add the stock and enough milk to cover; simmer gently until very tender.

Allow to cool a little then liquidize in blender or food processor with
the rest of the milk.

Return to the pan and reheat with the basil, caraway seeds and lemon
juice.  Season to taste.

Garnish with chopped parsley or a sprinkle of sesame seeds.

 From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986.
ISBN 0722512244.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 9 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 154 Calories; 7g Fat (37.3% calories 
from fat); 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 
107mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Non-Fat 
Milk; 1 Fat.


                      * Exported from MasterCook *

                      Crema d'Arancio (Orange Cream)

Recipe By     :Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  gelatin -- (60 mL)
  1 1/2           cups  milk -- (375 mL)
     1/2           cup  sugar -- (125 mL)
                        Grated rind of 1 orange
     1/4           cup  Cointreau -- (50 mL)
  2              pints  whipping cream -- (1 liter)

Dilute gelatin with some water.

Put the milk, sugar and orange rind in the top of a double boiler and cook
for 10 minutes. Add gelatin. Mix and remove from the heat.

Add the Cointreau and let cool.

Fold in the whipped cream and pour into a mold or sherbet glasses.

Refrigerate for a few hours. Serve chilled.

Makes about 1 1/2 quarts (1.5 liters).

This dessert is light in texture but not in calories.

 From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996;
Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102
ISBN 1-56474-185-0

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 18 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 686 Calories; 61g Fat (80.2% calories 
from fat); 5g Protein; 28g Carbohydrate; 0g Dietary Fiber; 226mg Cholesterol; 
94mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 12 Fat; 1 Other Carbohydrates.

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