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FareShare Gazette Recipes-- April 1999 - S's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Smoked Soft-Shell Crabs
Smothered Okra
Spaghetti Squash with Gingered Tomatoes
Spaghetti With White Bean Sauce - Raichlen
Spiced Chicken Legs with Apricots and Raisins
Spiced Pineapple Upside-Down Cake

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                     *  Exported from  MasterCook  *
                         Smoked Soft-Shell Crabs
Recipe By     : Blue Point Oyster Company
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Crab
                Grill/Outdoor Cooking            Main Dishes
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           applewood chips
   1      tablespoon    butter or margarine
   2      teaspoons     garlic -- minced
   2      tablespoons   fresh basil -- finely chopped
                        OR 2 tsps dried basil
     1/8  teaspoon      cayenne
     1/2  cup           dry vermouth -- divided
   4                    soft-shell crabs -- cleaned
                        Vegetable spray or oil for grill grate
                        Salt to taste
                        Freshly ground black pepper
     1/2                lemon -- cut in wedges
Place the wood chips in a bowl, add water to cover by 1 inch, and set
the wood chips aside to soak for at least 30 minutes.  Start a grill
that has a cover.  Melt the butter or margarine in a large nonstick
skillet.  Add the garlic, basil, cayenne, and 1/4 cup of vermouth.  Add
the crabs, and sauté them over a medium-high flame for 1 minute on each
side.  Transfer the crabs to a flat grilling basket or a mesh grate that
has been sprayed or brushed with the vegetable oil.  Do not discard the
contents of the skillet.  Drain the applewood chips, and place them over
the hot coals.  Place the crabs upside down on the grill.  Cover the
grill, and hot-smoke the crabs for 4 to 5 minutes.  Then turn the crabs
over, and smoke them right side up 4 to 5 minutes longer.  The legs and
claws should become partially charred.  Transfer the crabs to a serving
platter, sprinkle them with the salt and pepper, and cover them to keep
them warm.  While the crabs grill, reheat the skillet, and add the
remaining qtr cup of vermouth, stirring the liquid over medium heat for
about 30 seconds to reduce the alcohol.  Spoon the contents of the
skillet over the crabs, and serve the crabs with lemon wedges.  
Serves 2 to 4.
Recipe from http://www.bluepointoysterco.com/crabrec.htm
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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                     *  Exported from  MasterCook  *
                              Smothered Okra
Recipe By     : The New York Times Heritage Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Side Dishes
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          coarsely chopped green bell peppers
   2      tablespoons   vegetable oil
   1      clove         garlic -- finely minced
     1/2  cup           chopped onion
   3      cups          okra -- cut into 1/2" pieces
                        Salt and pepper -- to taste
1. Place the green bell peppers in a saucepan and add water to cover. Add 
salt and bring to a boil. Cook 1 minute and drain.
2. Heat the oil in a skillet and add the garlic and onion. When the onion 
is wilted, add the okra. Sprinkle with salt and black pepper. Cook, 
stirring, 10 minutes, and add the drained green peppers. Cover and cook 
briefly. The vegetables should be tender, but they should retain a somewhat 
crisp texture.
Posted on FareShare 4-99 by Summer3605@aol.com
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                     *  Exported from  MasterCook  *
                 Spaghetti Squash with Gingered Tomatoes
Recipe By     : Bev Bennet in Two's Company (1985)
Serving Size  : 2    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Side Dishes
                Squash                           Tomatoes
                Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    shallot -- minced
   1      piece         (1 inch) gingerroot -- or less
   2      teaspoons     unsalted butter
                        or olive oil
   1      pound         canned tomatoes -- chopped and drained
                        or fresh tomato concasse
     1/4  teaspoon      nutmeg
   1      pinch         sugar
                        salt and pepper
   1 1/4  pounds        spaghetti squash
                        cored and cooked -- strains separated
While squash is cooking, saute the shallot and gingerroot in the butter in
a small skillet for 5 minutes.  Add tomatoes to ginger.  Add sugar, 
nutmeg, salt and pepper.  Simmer for 20 minutes.  
Serve over strands of spaghetti squash.  each 185 cals, 6g fat (26%) Note:
From 25 to 30% of the squash is refuse. 
Bennet, Bev (1985).  Two's Company,  A Cookbook for Couples.  
New York:  Barrons.
Posted on FareShare 4-99 by Pat Hanneman  kitpath@earthlink.net 
TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice or 
herb and finish cooking in the oven (350F) or on the grill. 
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 5074 0 0 0 0 0 0 0 630 0
                     *  Exported from  MasterCook  *
                Spaghetti With White Bean Sauce - Raichlen
Recipe By     : Steven Raichlen http://www.newchoices.com/
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta/Noodles                    Vegetarian
                Volume 2-4, Apr.'99              Main Dishes
                Beans
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SAUCE***
   1      tablespoon    olive oil
     1/4  teaspoon      hot pepper flakes -- or to taste
   1      clove         garlic -- finely chopped
     1/2  medium        red onion -- finely chopped
     1/4                red bell pepper -- finely chopped
   1      stalk         celery -- finely chopped
   1                    plum tomato -- finely chopped
                        reserve juices
     1/2  cup           cooked white beans -- such as
                        navy or great northern
                        freshly ground black pepper -- to taste
     1/2  cup           vegetable broth
                        OR cooking liquid from beans
   2      tablespoons   finely chopped flat-leaf parsley
                        salt
   3      ounces        dry spaghetti
   2      tablespoons   grated parmesan cheese
1.  Prepare the sauce.  Heat the olive oil in a nonstick frying pan.  Add
the pepper flakes, garlic, onion, bell pepper, and celery and cook over
medium heat until lightly browned.
2.  Increase the heat to high.  Stir in the tomato, beans, and black 
pepper and cook for 1 minute.  Add the stock or bean liquid and half the 
parsley. Mash some of the beans with the back of a fork to help thicken the 
sauce. Boil the sauce until thick and richly flavored, about 2 minutes.  
Season to taste with salt and additional freshly ground black pepper.
3.  While the sauce is cooking, bring 3 quarts of water to a boil in a
large pot.  Add the spaghetti and a pinch of salt, and cook for about 8
minutes.  Drain.
4.  Transfer spaghetti to a shallow bowl and spoon the sauce on top.
Sprinkle with the Parmesan cheese and remaining parsley, and serve at 
once.
Note: For a quick bean salad the following day, double the amount of 
pepper flakes, chopped garlic, red onion, bell pepper, celery, beans, and 
parsley, but do not cook.  Stir the extra raw vegetables into the extra 
beans.  Flavor with olive oil, vinegar, salt, and pepper.
Posted to FareShare4/16/99 by Pat Hanneman  kitpath@earthlink.net 
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NOTES : This recipe takes only a few minutes to make, especially if you    
        use a food processor for chopping the vegetables. To round out 
        dinner, serve with garlic bread and a green salad.
                     *  Exported from  MasterCook  *
              Spiced Chicken Legs with Apricots and Raisins
Recipe By     : Quick from Scratch Chicken and other Birds, Time-Life Book
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Apricots
                Chicken                          Fruit
                Main Dishes                      Onions
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Cooking oil
   4                    Chicken thighs
   4                    Chicken drumsticks
   1 1/4  ts            Salt
     1/2  t             Fresh-ground black pepper
   1                    Onion -- chopped
   3      Cloves        garlic -- chopped
   1 1/4  c             Canned low-sodium chicken
                        - broth
                        Or homemade stock
     1/4  t             Allspice
     1/4  t             Red-pepper flakes
     2/3  c             Dried apricots -- quartered
     1/4  c             Dark or golden raisins
     1/4  c             Fresh parsley -- chopped
  In a large, deep frying pan, heat the oil over moderately high heat.
  Season the chicken thighs and drumsticks with 1/4 teaspoon each of
  the salt and pepper.  Cook the chicken until browned, turning, about
  8 minutes in all.  Remove.  Pour off all but 1 tablespoon of the fat
  from the pan.
  Reduce the heat to moderately low.  Add the onion and garlic to the
  pan; cook, stirring occasionally, until the onion starts to soften,
  about 3 minutes.  Add the broth, the remaining 1-1/2 teaspoons salt
  and 1/4 teaspoon black pepper, the allspice, and the red-pepper
  flakes.  Add the chicken, apricots, and raisins.  Bring to a simmer,
  reduce the heat, and simmer the chicken, partially covered, until
  just done, about 20 minutes. Serve topped with the parsley.
  Source:  Quick from Scratch Chicken and other Birds, Time-Life Books.
  Shared on FareShare 4-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                    Spiced Pineapple Upside-Down Cake
Recipe By     : Taste Of Home Annual Recipes 1997
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
                Volume 2-4, Apr.'99              Pineapple
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  cups          butter or margarine -- softened
                        -- divided
   1      cup           packed brown sugar
   1      20 oz. can    pineapple slices -- drained
  12                    maraschino cherries
     1/2  cup           chopped pecans
   1 1/2  cups          sugar
   2                    eggs
   1      teaspoon      vanilla extract
   2      cups          all-purpose flour
   2      teaspoons     baking powder
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      ground nutmeg
   1      cup           buttermilk
In a small saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in 
bottom of an ungreased heavy 12-inch skillet or a 13 x 9 x 2-inch baking 
pan.  Arrange pineapple in a single layer over sugar mixture; place a 
cherry in the center of each slice. Sprinkle with pecans and set aside. 
In a mixing bowl, cream sugar and remaining butter. Beat in eggs and 
vanilla. Combine the dry ingredients; add alternately to batter with 
buttermilk, mixing well after each addition. Carefully pour over the 
pineapple. Bake at 350 degrees for 40 minutes for skillet, or 50 to 60 
minutes for baking pan. Immediately invert onto a serving platter.
Posted on FareShare 4-99 by Faith  Cook1Read@aol.com 
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