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FareShare Gazette Recipes -- August 2003 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Paddy's Parfait
Papas

Parmesan Chicken

Pasta with Pesto

Pineapple Upside-Down Cake - GF

Pork Chops with Fresh Sage

Pork With Apricots and Peppers

Portuguese Chicken
  (Cookbook Winner)
Potatoes And Carrots Au Gratin

Potluck Surprise

Pressure Cooker German Potato Salad

Pryanichki

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                       * Exported from MasterCook *

                             Paddy's Parfait

Recipe By     :Whisky in the Kitchen by E. & M. Greenberg; 1968
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  Irish whiskey -- (50 mL)
  2          envelopes  unflavored gelatin
  4               cups  hot strong coffee -- (1 liter)
     3/4           cup  caster sugar -- (175 mL)
                        [superfine granulated sugar]
  1                cup  heavy cream -- (250 mL)
                        whipped and sweetened
     1/4           cup  chopped pecans -- (50 mL)

Soften the gelatin in the whiskey.

Add the hot coffee and the sugar; stir until the gelatin is dissolved.

Pour into a shallow pan to a depth of a half inch (1.25 cm).
Chill until firm then cut into half-inch (1.25 cm) cubes.

Alternate layers of coffee-jelly cubes and whipped cream in parfait
glasses.

Top with whipped cream and sprinkle with chopped pecans.

Serves 6 to 8.

Description : "Coffee jelly and whipped cream."

 From Whisky in the Kitchen by Emanuel and Madeline Greenberg; 1968; The
New American Library.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 10 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 226 Calories; 14g Fat (56.6% calories 
from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 41mg 
Cholesterol; 65mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 
0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                                  Papas

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Potatoes
                        Onions
                        Seasonings -- to taste
                        Cheese

Take some potatoes (as many as you need)
Slice them like for pan fries.
Slice up a few onions the same way.

Put in Microwave until just tender, do not overcook.

Take some aluminum foil (must be extra wide size) cut off a big piece.

Dump the potatoes and onions into the middle of this.
Sprinkle some spices on them. Salt, pepper, garlic salt; whatever you
like.

Then put some cheese on top. I like Velveeta (not the sandwich slices the
bigger loaf size) the more the merrier.

Fold the foil in and seal. Put this on top of another sheet of foil and
seal again. Double wrapped!!!

Then when you are ready toss on the grill, turn over a few times. 30
minutes is a good time, you just need to warm up the potatoes and melt the
cheese.

As you can see, nothing is written in stone; it's a casual dish, no clean
up but it really tastes good.

Contributed to the FareShare Gazette by Gonzo; 30 August 2003.
www.fareshare.net

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

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


                      * Exported from MasterCook *

                             Parmesan Chicken

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  seasoned bread crumbs
     1/2           cup  grated Parmesan cheese -- divided
  1 1/2      teaspoons  dried oregano -- divided
     1/2      teaspoon  dried basil
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1                     egg
  1         tablespoon  water
  4                     boneless skinless chicken breasts
  2        tablespoons  butter
  2               cups  spaghetti sauce -- meatless
     1/2      teaspoon  garlic salt
  1                cup  shredded mozzarella cheese

In a bowl, combine the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon
oregano, basil, salt and pepper.

In a bowl, combine the egg and water. Dip chicken in egg mixture, then coat
with crumb mixture.

In a skillet cook chicken in butter on both sides until juices run clear.

Meanwhile, combine the spaghetti sauce, garlic salt and remaining oregano
in a saucepan; heat through.

Spoon over chicken; sprinkle with mozzarella and remaining Parmesan.

Serve with pasta.

Source : "Quick Cooking September/October 2000"

Contributed to the FareShare Gazette by Jenn; 23 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 656 Calories; 26g Fat (36.4% calories 
from fat); 71g Protein; 32g Carbohydrate; 5g Dietary Fiber; 233mg 
Cholesterol; 2068mg Sodium.  Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 
4 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                             Pasta with Pesto

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  coarsely chopped fresh basil -- packed
     1/3           cup  grated Parmesan cheese
     1/3           cup  olive oil -- or vegetable oil
  2        tablespoons  pine nuts -- or chopped walnuts
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  1              clove  garlic
  10            ounces  uncooked spaghetti -- or noodles
  2        tablespoons  margarine or butter

Place all ingredients except spaghetti and margarine in blender. Cover and
blend on High speed until mixture is uniform consistency.

Cook spaghetti as directed on package; drain. Toss spaghetti, basil mixture
and margarine. Serve with additional grated Parmesan cheese.

Makes 6 servings.

Per serving: 360 calories, 8 g protein, 39 g carbohydrate, 19 g fat, 5 mg
cholesterol, 500 mg sodium, 100 mg potassium

Source : "Betty Crocker  Easy Italian #92, May '94, p.13"
S(mastercook formatting by): "bobbi744@comcast.net"

NOTES : Bobbie's Note: This was delicious as a side dish with broiled
shrimp and scallops. I served sliced tomatoes as a side dish. I cut the
recipe in half and tried using walnuts this time. I have always used pine
nuts when making pesto in the past.

Contributed to the FareShare Gazette by Bobbie; 23 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 143 Calories; 15g Fat (90.9% calories 
from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 
261mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 
2 1/2 Fat.


                      * Exported from MasterCook *

                     Pineapple Upside-Down Cake - GF

Recipe By     :Full of Beans by Currie & Spicer
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  packed brown sugar -- (25 mL)
  6             slices  canned pineapple -- canned in juice
  3                     maraschino cherries -- halved
     1/2           cup  whole bean flour -- (125 mL)
  2        tablespoons  cornstarch -- (25 mL)
  2          teaspoons  gluten-free baking powder -- (10 mL)
     1/4      teaspoon  salt -- (1 mL)
     1/3           cup  soft margarine -- (75 mL)
                        or butter
     1/3           cup  granulated sugar -- (75 mL)
  2        tablespoons  corn syrup -- (25 mL)
  2                     eggs
  1           teaspoon  almond extract -- (5 mL)
     1/2           cup  milk -- (125 mL)

Spray 9-inch (1.5-L) round layer cake pan with nonstick coating.
Sprinkle brown sugar over bottom; arrange pineapple slices in single
layer over top.

Place half maraschino cherry, cut side down, in center of each slice.
Set aside.

In mixing blow, stir together bean flour, cornstarch, baking powder and
salt.

In bowl, cream together margarine, sugar and corn syrup.
Beat in eggs, one at a time, until light and fluffy.
Beat in almond extract.

Gradually beat in dry ingredients alternately with milk; continue beating
for 3 minutes until batter is light colored and very fluffy.
Pour over pineapple slices, smoothing top.

Bake in 325F (160C) oven for 30 to 35 minutes or until cake tester
inserted into center comes out clean.
Let cool for 5 minutes.

With knife, loosen around outside of cake. Invert onto serving plate.
Serve warm, at room temperature or chilled.

Makes 1 upside-down cake, 8 servings.

Variation - Peach Upside-Down Cake

Use 1 can (14 oz/398 mL) peach slices (no sugar added), drained, in place
of pineapple slices.

Each serving (1/8 recipe): 1/2 Starchy; 2 Fruits & Vegetables; 1 1/2 Fats
& Oils.

Vitamin D - Excellent; Fiber - Moderate.

 From Full of Beans by Violet Currie & Kay Spicer; sponsored by the Ontario
Coloured Bean Growers Association; published in cooperation with the
Canadian Celiac Association; 1993; ISBN 0-9695688-1-9; Mighton House, Box
399, Campbellville, Ontario, Canada L0P 1B0.

MC formatted by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 2 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 330 Calories; 10g Fat (25.1% calories 
from fat); 3g Protein; 61g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 
245mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat 
Milk; 1 1/2 Fat; 3 Other Carbohydrates.


                      * Exported from MasterCook *

                        Pork Chops with Fresh Sage

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  flour
  4             ounces  pork chops
                        Seasoned salt
  4             sprigs  fresh sage
  1 1/2         pounds  new potatoes -- small, sliced
     3/4           cup  onion & celery
     1/2           cup  dry wine

Preheat oven to 375 F.

Put large cooking bag in 9x13-inch pan. Place flour in cooking bag. Place
onion and celery then potatoes in bag. Season chops with seasoned salt. Lay
chops on potatoes. Top with fresh sage sprigs. Pour wine over all, being
careful not to disturb sage on chops.

Close bag with fastener and cut 4 to 5 half-inch slits in bag.

Bake for about 45 minutes in 375 F. oven. Open carefully to serve.

Serves 4.

Source : "Exported from COOKS.COM : Recipe Search and More"

S(Internet address): "http://www.cooks.com/, augmented by
bobbi744@comcast.net"

NOTES : Bobbie's Note: I found the basic ingredients for this dish and then
followed instructions that came with the Reynold's Cooking Bags. I made
half of the recipe but the 1 tablespoon flour. No time was given but this
worked well, everything was nicely done.

Contributed to the FareShare Gazette by Bobbie; 4 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 187 Calories; 3g Fat (14.4% calories 
from fat); 8g Protein; 32g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 
21mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat.


                      * Exported from MasterCook *

                      Pork With Apricots and Peppers

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  lean boneless pork
     1/2           cup  dry white wine
                        or chicken broth
     1/3           cup  dried apricots -- cut into thin strips
                        or 1/3 cup mixed dried fruit bits
     1/4           cup  water
  2          teaspoons  cornstarch
  2          teaspoons  sugar
  1           teaspoon  Dijon-style mustard
     1/2      teaspoon  dried oregano -- crushed
     1/4      teaspoon  salt
     1/4      teaspoon  black pepper
  1         tablespoon  cooking oil
  2             cloves  garlic -- minced
  1             medium  onion -- cut into thin wedges
  1              large  green sweet pepper -- cut
                        into 1-inch squares -- (1 1/2 cups)
  2               cups  hot cooked rice

Trim fat from pork. Partially freeze pork. Thinly slice across grain into
bite-size strips. Set aside.

For sauce, in a medium bowl combine wine or broth, apricots or dried fruit
bits, water, cornstarch, sugar, mustard, oregano, salt and black pepper.
Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary
during cooking.) Preheat over medium-high heat.

Stir-fry garlic in hot oil for 15 seconds. Add onion; stir-fry for 1 1/2
minutes. Add sweet pepper; stir-fry about 1 1/2 minutes more or until
crisp-tender. Remove vegetables from the wok.

Add pork to the hot wok. Stir-fry for 2 to 3 minutes or until slightly pink
in center. Push pork from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until
thickened and bubbly. Return cooked vegetables to the wok. Stir all
ingredients together to coat with sauce.

Cook and stir for 1 to 2 minutes more or until heated through.

Serve immediately with hot cooked rice.

Makes 4 servings.

Description : "The zesty flavors of golden apricots, Dijon-style  mustard,
and fresh garlic lend themselves well to this non-Oriental pork stir-fry."

Source : "Fast & Simple Stir-Fry, Excerpted from BHG Cooking for Today
Stir-Fries"
Copyright : "2002, 1994 by Meredith Corporation"

NOTES : This was a lovely dish served over hot cooked rice. I had partially
cooked a large package of Western Ribs and used half of those to make this
dish.

Contributed to the FareShare Gazette by Bobbie; 22 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 224 Calories; 4g Fat (16.8% calories 
from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
155mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 
1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                            Portuguese Chicken

Recipe By     :Desert Treasures, The Junior League of Phoenix
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     chicken breast halves -- (6 to 8)
                        boned and skinned -- (I use chicken
                        parts)
  2              large  garlic cloves -- minced
  1              large  bay leaf -- crumbled
  2          teaspoons  paprika
  2          teaspoons  salt
     1/4      teaspoon  crushed dried red chili peppers
     1/4      teaspoon  black pepper
  2        tablespoons  olive oil

Mix all ingredients together EXCEPT the chicken.

It will be in paste form.

At least 2-3 hours before cooking time, brush both sides of chicken with
the paste.

Cover with plastic wrap and refrigerate for 30 minutes (or more).

Remove from refrigerator and let sit for 30 minutes before cooking.

Grill chicken until done.

Serves 6-8

This is the most requested recipe from family and friends.

Contributed to the FareShare Gazette by Alice; 6 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 293 Calories; 18g Fat (56.5% calories 
from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 93mg 
Cholesterol; 802mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 
0 Vegetable; 1 Fat.


                      * Exported from MasterCook *

                      Potatoes And Carrots Au Gratin

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  potatoes -- peeled and cut
                        into 1/4-inch slices -- (4 medium)
  2               cups  carrots -- thinly sliced
  1                cup  red sweet pepper -- cut
                        into 1/4-inch wide strips -- (1 medium)
     1/2      teaspoon  garlic salt
  1                cup  water
  1         tablespoon  cooking oil
  1                cup  shredded cheddar cheese -- (4 ounces)
     1/2           cup  sliced green onions -- (4)
     1/2           cup  dairy sour cream
  4             ounces  soft-style cream cheese
                        [half of an 8-ounce container]
  3        tablespoons  milk
                        Paprika

In a 4- to 6-quart pressure cooker place the potatoes. Top with the carrots
and sweet pepper. Add the garlic salt, water and oil. Lock lid in place.
Place pressure regulator on vent pipe. Over high heat, bring cooker up to
pressure. Reduce heat just enough to maintain pressure and pressure
regulator rocks gently; remove the vegetables.

In the pressure cooker stir together the cheddar cheese, green onions, sour
cream, cream cheese and milk. Cook over low heat till heated through and
cheddar cheese is melted. Stir in vegetables to coat. Sprinkle with paprika.

Makes 10 side-dish servings (about 6 cups.)

Sour cream and sharp cheddar will make this a favorite dish at your dinner
table.  For an easy transformation to an entree, just add diced cooked ham,
chicken or beef.

Prep time:  30 minutes. Cooking time:  5 minutes.

 From rec.food.recipes

Contributed to the FareShare Gazette by Jill in response to a request;
28 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 109 Calories; 5g Fat (43.4% calories 
from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 
188mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                             Potluck Surprise

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  elbow macaroni -- uncooked
  1 1/2         pounds  lean ground beef
     1/2           cup  chopped onion -- (1 medium)
  1 1/2      teaspoons  salt
  1           teaspoon  Italian seasoning
     1/4      teaspoon  pepper
  1              small  eggplant -- peeled,
                        [in 1/2-inch cubes]
  1                cup  dairy sour cream
     1/4           cup  chopped pimento -- **
  2               cups  shredded cheddar cheese -- (8 ounces)

**   You can use 1/2 cup of sliced pimento stuffed olives in place of the
pimiento.

Heat the oven to 350 degrees F.

Cook the macaroni as directed on the package and drain. While the macaroni
is cooking, cook and stir the meat and onion in a Dutch oven until the meat
is brown. Drain off the excess fat. Stir in the salt, Italian seasoning,
pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese.

Turn into an ungreased 3-quart casserole. Sprinkle with the remaining
cheese.

Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve
hot.

NOTES : Bobbie's Note: This was good, but I would add a little bit of milk
with the sour cream next time. It was just a bit dry. I used red pepper
instead of the pimiento. I only made 1/3 of this recipe.

Contributed to the FareShare Gazette by Bobbie; 25 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 530 Calories; 36g Fat (62.4% calories 
from fat); 32g Protein; 17g Carbohydrate; 3g Dietary Fiber; 125mg 
Cholesterol; 849mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 
1 Vegetable; 4 1/2 Fat.


                      * Exported from MasterCook *

                   Pressure Cooker German Potato Salad

Recipe By     :Presto Pressure Cooker Recipe Book; 1962
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  bacon -- diced
  4             medium  potatoes -- raw, diced
  1                     onion -- thinly sliced
  2        tablespoons  sugar -- (2 to 3)
  2          teaspoons  salt
     1/4      teaspoon  pepper
  1           teaspoon  mustard
     1/3           cup  vinegar
  2        tablespoons  water
  2        tablespoons  minced parsley

Heat the pressure cooker and brown the bacon. Pour off excess drippings.

Add potatoes and onion.

Combine the sugar, salt, pepper, mustard, vinegar, water and parsley.
Add and mix well.

Close cover securely. Place Pressure Regulator on vent pipe and cook 5 
minutes at 15 pounds.

Cool cooker at once.

Serves 5 to 6.

 From Presto Pressure Cooker Recipe Book; 1962.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie in response to a request;
24 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 127 Calories; 3g Fat (22.5% calories 
from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 
829mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                                Pryanichki

Recipe By     :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     egg yolks
  3             ounces  soft raw cane sugar -- (75 g)
  3             ounces  whole wheat flour -- (75 g)
     1/2      teaspoon  ground cardamom -- (2 mL)
                        Finely grated rind of 1/2 lemon
                        A few drops of vanilla

Preheat the oven to 425F (220C/Gas Mark 7).
Grease a baking sheet, line with greaseproof paper (or baking parchment)
and grease again.

Beat the yolks and sugar until light.
Stir in the flour, cardamom, lemon rind and vanilla.

Drop by teaspoonfuls onto the baking sheet and bake for 7 to 10 minutes.

Leave to cool on the pan for a few minutes then remove to a cooling rack.

 From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986.
ISBN 0 7225 1224 4.

Description : "Author's note: These are Russian cake-like biscuits
(cookies), similar to gingerbread in consistency but with the flavour of
lemon and cardamom."

Copyright : "1986"

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 5 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 39 Calories; 1g Fat (31.5% calories 
from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 
2mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

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