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FareShare Gazette Recipes -- April 1999 - T's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Tamale Pie Casserole
Tangerine Teriyaki Chicken
Tangy Cumin Carrots
Texas Mustard Greens
Things go Better with Coke' Brisket

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* Exported from MasterCook *
                           Tamale Pie Casserole
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     green bell pepper -- diced
  1                     onion -- diced
  4             cloves  garlic -- diced
  1 1/2         pounds  ground beef
  1       15 ounce can  tomato sauce
  2               cups  frozen corn
  1          small can  chopped ripe olives
  1         tablespoon  sugar
  1         tablespoon  chili powder
                        salt and pepper -- to taste
  2               cups  grated cheddar cheese
  2              boxes  Jiffy corn muffin mix -- (8 1/2 oz. boxes)
  2                     eggs
     2/3           cup  milk
Brown pepper, onion, garlic and beef in a large skillet until vegetables
are tender and meat is well done.  Drain fat.
Add tomato sauce, corn, olives, sugar, chili powder and s&p to meat
mixture. Simmer for 10 minutes. Add cheese, stir until blended.  Pour 
into an 8 x 12 baking dish & set aside.
Prepare Jiffy Corn Muffin mix according to directions with eggs & milk. 
Pour evenly over meat mixture.  (Optional: sprinkle just a little more 
grated cheese over the corn bread mix for a nice finished texture)
Bake in a 375 degree oven 15-20 minutes until cornbread is golden brown.
Serves 8-10.
Posted on FareShare 4-99 by Gayle  ddmmom@popalex1.linknet.net 
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* Exported from MasterCook *
                  Tangerine Teriyaki Chicken - Raichlen
Recipe By     :Steven Raichlen http://www.newchoices.com/
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  skinless boneless chicken breasts
                        ***MARINADE***
  3        tablespoons  soy sauce
  3        tablespoons  fresh tangerine
                        OR orange juice
  2             strips  tangerine zest
                        OR orange zest cut 1/2-inch by 2-inches
  1         tablespoon  honey
  1         tablespoon  sesame oil
  1              clove  garlic -- peeled
                        and flattened
  1                     scallion -- see prep
  1              slice  fresh ginger -- see prep
  1              spray  oil for broiling pan
Prep Scallions: white part flatten with the side of a heavy knife, green
part finely chopped.  Ginger: cut piece from fresh ginger 1/4-inch thick,
flatten with the side of a heavy knife
1.  Wash the chicken breast; blot dry.
2.  For the marinade, combine soy sauce, tangerine or orange juice and
zest, honey, sesame oil, garlic, white part of scallion, and ginger in
shallow bowl and whisk to mix.  Add the chicken and marinate for 30 to 60
minutes, turning twice.
3.  Preheat grill or broiler to high.  Place the chicken breast in a
broiling pan sprayed with oil.  Strain the marinade into a small saucepan
and bring it to to a boil over high heat.  Boil down until you have a
thick, syrupy glaze.
4.  Broil the chicken until done, 3 to 5 minutes per side, brushing each
side with glaze as it cooks.  Transfer chicken to a plate and spoon any
remaining glaze over it.  Sprinkle with the green part of scallion and
serve at once.
Posted to FareShare4/16/99 by Pat Hanneman  kitpath@earthlink.net 
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NOTES : This recipe is simplicity itself, but the flavors are stunning,
       especially if you make the dish when tangerines are in season. 
       If you can't find tangerines, use oranges. Serve with orzo or 
       couscous for a memorable meal in minutes.
* Exported from MasterCook *
                           Tangy Cumin Carrots
Recipe By     :Quickies Chatelaine Food Express
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  carrots -- thinly sliced
     1/2           cup  orange juice
  2          teaspoons  butter
     1/2      teaspoon  cumin
                        or pinch dried dillweed
Heat carrots with orange juice, butter, and cumin (or dillweed).. Cover
and simmer, stirring often, until carrots are tender-crisp, 8 to 10
minutes. 
From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc.  ISBN: 077-1075928
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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* Exported from MasterCook *
                           Texas Mustard Greens
Recipe By     :The New York Times Heritage Cookbook
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  tender mustard greens
  1                     ham hock or 1/3 pound salt pork
  1                     onion -- chopped
  2               cups  water -- approximately
                        Salt -- to taste
  1           teaspoon  sugar -- optional
1. Wash the mustard greens in several changes of water. If there are 
tough stems, break them off and discard.
2. Place the greens in a kettle and add the ham hock or salt pork. Add 
the onion, water, and salt. There should be enough water barely to cover 
the greens. Bring to a boil and simmer 2 hours.
3. When ready to serve, drain and sprinkle with sugar if desired. Toss 
and serve hot. Many people enjoy mustard greens sprinkled lightly with 
vinegar.
Posted on FareShare 4-99 by Summer3605@aol.com
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* Exported from MasterCook *
                   Things go Better with Coke' Brisket
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              pound  beef brisket - 1st or 2nd cut
  2        tablespoons  oil
  1                cup  chopped onions
  1                cup  chopped celery
                        salt -- pepper
  2                     crushed garlic cloves
  2          teaspoons  paprika
     1/2           cup  ketchup
     1/4           cup  hot water
  1         tablespoon  onion soup powder
  1               pkg.  dry spaghetti sauce mix -- (1 1/2 oz.)
  1                cup  cola
What goes better with potato latkes than brisket. Okay - potato pancakes
on their own are just fine. But when you want to combine a protein hit
with your latkes, brisket knows no rival. A brisket is a delicatessen
style roast of beef that takes well to braising in liquid and slow
cooking. This recipe, loosely based on Coca-Cola's "Family Pot Roast" is
simply outstanding and uncomplicated. If your regular supermarket doesn't
sell brisket, ask your butcher to prepare one for you or try a kosher meat
market. 
Preheat oven to 350 F. Place meat in a large roasting pan and cover with
oil on all sides. Sprinkle on onions and celery. Season with salt, pepper
and paprika. Place crushed garlic on top. Mix ketchup with hot water,
onion soup powder and dry spaghetti mix to dissolve dry ingredients. Add
cola and pour mixture over meat. Roast 2 1/2 - 3 hours, covered with foil,
opening to baste every 20-30 minutes. Serve sliced when done, or slice
entire brisket and reheat in gravy next day (30 minutes in a 350 F. oven
for extra tender slices). 
Serves 6-8. 
Posted on FareShare 4-99 by JoAnn  gigimfg@ix.netcom.com 
Recipe from  http://www.betterbaking.com/seas/seasonal2chcok.html
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