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FareShare Gazette Recipes -- January 2004 - B's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Bacon and Cheese Stuffed Chicken
Bacon and Cheese Waffles

Baked Ham with Pineapple-Maple Glaze

Bali Corn Cakes (Perkedal jagung)

Banana Flambé

Banana Fluff Pudding

Beef Bourguignon Fettuccine

Beef Burgundy Stew With Rice Verte For Two

Betsy Leve's Fresh Grilled Corn Cakes - Veg

Bill's Salami

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                       * Exported from MasterCook *

                     Bacon and Cheese Stuffed Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless skinless chicken breast halves
                        [1 to 1 1/4 pounds]
  4             slices  bacon -- cooked and crumbled
  2             ounces  sharp cheddar cheese
                        cut into 4 pieces
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/4      teaspoon  paprika -- (optional)
  1         tablespoon  olive oil
  1           teaspoon  cornstarch
     2/3           cup  reduced-sodium chicken broth
  2        tablespoons  finely chopped parsley

With a sharp knife, cut a pocket into the thickest side of each chicken
breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal
with a toothpick. Sprinkle chicken with salt, pepper and paprika. Heat oil
in large nonstick skillet over medium-high heat. Add chicken and cook 4
minutes per side, until browned.

Reduce heat to medium-low; cover and cook 10 minutes until chicken is
cooked through.

Remove from skillet and cover loosely with foil to keep warm.

Stir cornstarch into chicken broth with a fork until dissolved. Add to
skillet and bring to a boil, scraping up browned bits on bottom of skillet.
Cook 3 minutes, until sauce is thickened. Add chopped parsley.

To serve, spoon over chicken.

Contributed to the FareShare Gazette by Dancer^; 17 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 256 Calories; 13g Fat (45.8% calories from fat); 
33g Protein; 1g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 532mg Sodium.  
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Fat.


 
                      * Exported from MasterCook *

                         Bacon and Cheese Waffles

Recipe By     : Mar-Genne Rowley, Oasis, UT
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
  1                cup  milk
  1                cup  sour cream -- (8 ounces)
  1         tablespoon  butter or margarine -- melted
  2               cups  pancake mix
                        or buttermilk baking mix
  6                     bacon strips -- cooked and crumbled
                        (6 to 8)
  1                cup  shredded cheddar cheese

In a medium bowl, beat egg; add milk, sour cream and butter. Stir in
pancake mix; mix well. Fold in bacon and cheese.

Bake in a preheated waffle iron according to manufacturer's directions
until golden brown.

Yields 12 waffles (4-inch square).

Source : "Quick Cooking Magazine, Premier Issue, p. 17"

S(mastercook formatting by): "Gail Shermeyer <4paws@netrax.net>, augmented
by bobbi744@comcast.net"

Yield : "12 (4 inch) waffles"

NOTES : Pancake mix gives a jump-start to this hearty hurry-up breakfast
from Mar-Genne Rowley of Oasis, Utah. "Including bacon and cheese in the
waffle batter makes an all-in-one breakfast flavor," she assures. Freeze
extras to reheat another day.

Bobbie's Note: These were very easy and delicious. Only one thing I would
do differently next time; I would use unsalted butter to cut the saltiness.
The bacon and buttermilk baking mix both have salt. These came out very
crispy and brown. No sticking (which I thought the cheese might cause.)

Contributed to the FareShare Gazette by Bobbie; 29 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 410 Calories; 24g Fat (51.8% calories from fat); 
14g Protein; 35g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 813mg Sodium.  
Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 4 Fat.


 
                      * Exported from MasterCook *

                   Baked Ham with Pineapple-Maple Glaze

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  fully cooked bone-in ham half -- (6 to 8 pounds)
     1/2           cup  pineapple juice
     2/3           cup  pineapple preserves
     1/4           cup  Hungry Jack Microwave-Ready Regular Syrup
  2        tablespoons  stone-ground mustard

Heat oven to 325 F.

If necessary, trim fat, leaving only a thin layer on ham. Score ham by
cutting diamond shapes about 1/4-inch deep through fat. Place ham, fat side
up, in disposable pan (place on baking pan) or rack in shallow roasting pan.

In small bowl, combine pineapple juice, preserves, syrup and mustard; mix
well. Spoon half of pineapple mixture over ham.

Bake at 325 F. for 30 minutes.

Spoon remaining pineapple mixture over ham; bake 30 minutes or until meat
thermometer registers 140 F., basting frequently with pan juices.

Let ham stand covered in pan for 15 minutes before carving, basting
frequently with pan juices.

Makes 16 servings.

Contributed to the FareShare Gazette by Dancer^; 30 January 2004.
www.fareshare.net
 
              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 4 Calories; trace Fat (1.3% calories from fat); 
trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium.  
Exchanges: 0 Fruit.


 
                      * Exported from MasterCook *

                    Bali Corn Cakes (Perkedal jagung)

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     cobs  corn
                        or one 15-ounce can kernels -- drained
  2                     candlenuts
                        [substitute with Macadamias]
  1                     garlic clove
  1                     onion -- quartered
     1/2         piece  laos -- or raw ginger root
                        [1/2 inch or more!]
  1           teaspoon  ground coriander
                        Bit of oil
  3                     beaten eggs
  2        tablespoons  dried coconut
                        A few shredded celery leaves
                        Salt

1. Cook corn on the cob for 7-8 minutes. Drain, cool and strip kernels
from cob (or drain can).

2. Grind nuts, garlic, onion, laos or ginger and coriander to fine paste.
Heat little bit of oil and fry paste until it gives off a spicy aroma.

3. Add fried spices to eggs with coconut, spring onions and celery
leaves. Add salt to taste and corn.

4. Heat oil in pan. Drop large spoonfuls of batter into pan and cook for
2-3 minutes until golden. Flip cakes and cook other side till golden and
crispy.

Only cook 3-4 at a time. (I've done this on a stovetop griddle. It works
fine. They are just not as crispy.)

Source : "Sharon at Travel Forum"

Contributed to the FareShare Gazette by Chupababi; 13 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 109 Calories; 5g Fat (35.3% calories from fat); 
2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 35mg Sodium.  
Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fruit; 1 Fat.


 
                      * Exported from MasterCook *

                              Banana Flambé

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             medium  ripe bananas
     1/3           cup  orange juice
     1/4           cup  butter
  4        tablespoons  white rum -- or heated brandy
     1/3           cup  apricot jam

In a large frypan, melt butter over medium heat.

Add bananas and cook for 3 - 4 minutes, then carefully turn bananas over
and cook 1 - 2 minutes more until just tender.

Transfer bananas to a dish.

Add apricot jam and orange juice to frypan; bring to boil and cook about 2
minutes until sauce thickens; return bananas to dish.

Add rum or brandy; light with a match and flame.

Serve immediately, accompanied with ice cream or a dollop of whipped cream.

Contributed to the FareShare Gazette by Dancer^; 26 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 208 Calories; 12g Fat (56.9% calories from fat); 
trace Protein; 19g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 128mg Sodium.  
Exchanges: 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Banana Fluff Pudding

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  gelatin
     1/4           cup  cold water
  5             medium  bananas -- mashed
  1                cup  orange juice
  2        tablespoons  lemon juice
  1         tablespoon  grated orange rind
  1              pinch  salt
     3/4           cup  confectioners sugar
  1                cup  cream -- whipped

Soak the gelatin in the cold water for 5 minutes.  Dissolve over hot water.

Mix together the mashed bananas, lemon juice, orange juice, rind, salt and
sugar.

Add gelatin and mix well.

Chill until slightly thickened.

Fold in whipped cream and chill well.

Makes 6 to 8 servings.

Contributed to the FareShare Gazette by Dancer^; 4 January 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 210 Calories; 11g Fat (42.4% calories from fat); 
2g Protein; 30g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 40mg Sodium.  
Exchanges: 2 Fruit; 2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Beef Bourguignon Fettuccine

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  fettuccine -- uncooked
  1              pound  fresh baby carrots
  10            ounces  frozen pearl onions
  1              pound  beef tenderloin tips -- or steaks
                        cut into 1/2-inch pieces
     1/4           cup  all-purpose flour
     1/2      teaspoon  salt
     1/2      teaspoon  freshly ground black pepper
  2        tablespoons  margarine
  2          teaspoons  minced garlic
  10 1/2        ounces  double-strength beef broth -- undiluted (1 can)
     1/3           cup  dry red wine -- such as
                        cabernet sauvignon
  1 1/2      teaspoons  dried thyme leaves
                        Chopped fresh thyme
                        or Italian parsley -- (optional)

Cook pasta according to package directions. Add carrots during last 5
minutes of cooking time.

Meanwhile, thaw onions in microwave oven at high power about 2 minutes or
in a bowl of cool water; drain.

Combine flour, salt and pepper in a plastic bag. Add half of beef to bag;
shake to coat.

Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-
high heat; add floured beef. Quickly brown beef, turning once, about 2
minutes. Transfer to plate and set aside.

Melt remaining tablespoon of margarine in skillet; repeat browning with
remaining beef, reserving any flour mixture in bag. Transfer beef to same
plate.

Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally.
Add any remaining flour; mix well. Add beef broth, thawed pearl onions,
wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer
uncovered about 4 minutes or until beef is pink in center and sauce has
thickened slightly.

Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with
beef mixture; sprinkle with fresh thyme or parsley if desired.

Contributed to the FareShare Gazette by Dancer^; 7 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 82 Calories; 3g Fat (36.7% calories from fat); 
1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 196mg Sodium.  
Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                Beef Burgundy Stew With Rice Verte For Two

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  lean beef chuck -- cut 1" cubes
     1/2      teaspoon  bottled browning sauce -- optional
  1           teaspoon  vegetable oil
     2/3           cup  canned tomatoes -- chopped
  2 1/2    tablespoons  burgundy wine
  1                     beef bouillon cube
     1/2      teaspoon  salt
     1/8      teaspoon  basil
  1               dash  garlic salt
  1               dash  pepper
     1/2         small  bay leaf
  4              small  white onions
  3                     young carrots -- peeled and
                        cut in quarters
  2          teaspoons  cornstarch
  4          teaspoons  water
                        **Rice Verte**
  4          teaspoons  onion -- finely chopped
  2          teaspoons  butter or margarine
  1                cup  hot cooked rice -- cooked in beef broth
  2          teaspoons  parsley -- minced
                        Salt and pepper

Place meat in bowl. Sprinkle with browning sauce and toss lightly until evenly 
coated. Brown in oil. Add tomatoes, wine, bouillon cube, and seasonings. Cover 
and simmer for 45 minutes. Add onions and carrots. Replace cover and cook 45 
minutes longer or until meat and vegetables are tender.

Blend cornstarch and water.  Stir into stew mixture and cook, stirring 
frequently, until thickened. Remove bay leaf.

Serve over Rice Verte.

RICE VERTE: Saute onion in butter until tender.
Add rice and parsley; toss lightly. Adjust seasonings to taste.

Makes 2 servings.

Contributed to the FareShare Gazette by Dancer^; 15 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 291 Calories; 7g Fat (21.2% calories from fat); 
6g Protein; 52g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 1135mg Sodium.  
Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

               Betsy Leve's Fresh Grilled Corn Cakes - Veg

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               ears  corn grilled -- kernels removed (4 cups)
  4                     eggs
  2                     scallions -- chopped
     1/4           cup  chopped fresh basil
  1           teaspoon  chopped fresh rosemary
     1/2           cup  chopped cilantro
     1/2      teaspoon  red pepper flakes
  1 1/2           cups  cornmeal
                        Salt and pepper to taste
  4                     egg whites
                        Canola oil

Grill corn, turning frequently until marked lightly (about 6 to 8 minutes
total). When corn is cool, cut kernels from the cob.

In a food processor, combine eggs, 1/2 the corn, scallions, basil,
rosemary, cilantro and red pepper flakes. Pour into a bowl and add the
rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the
egg whites.

In a large non-stick frying pan heat 1 tablespoon of canola oil over
medium heat. Spoon in corn batter for size of corn cake desired (1
tablespoon for an appetizer base or 1/4 cup for dinner size). Fry until
golden brown (for about 2 minutes per side). Add more oil and continue.

Source : "TV Food Network, Episode#: CA1A14"

Copyright : "Copyright © 2003 Television Food Network, G.P., All Rights
Reserved"

Contributed to the FareShare Gazette by Chupababi; 14 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 1102 Calories; 21g Fat (17.6% calories from fat); 
55g Protein; 167g Carbohydrate; 17g Dietary Fiber; 748mg Cholesterol; 457mg Sodium. 
Exchanges: 10 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 Fat.


 
                      * Exported from MasterCook *

                              Bill's Salami

Recipe By     :Bill Rude's recipe
Serving Size  : 20    Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  ground beef
  5        tablespoons  Morton tender quick cure salt
  2 1/2      teaspoons  mustard seed
  3        tablespoons  coarse ground pepper
  2          teaspoons  liquid hickory smoke
  3        tablespoons  garlic salt

Mix all ingredients well with hands and refrigerate for 24 hours.

Mix again and refrigerate another 24 hours.

Mix and shape into 5 rolls, approximately 3 inches in diameter.

Bake on lowest oven shelf at 225F for 8 hours, turning every 2 hours.

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

Yield : "5 (3") in diameter"

NOTES : This is a delicious sausage which is somewhat like summer sausage
and somewhat like salami. It slices thin or thick very easily.

Contributed to the FareShare Gazette by Bobbie; 14 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 356 Calories; 30g Fat (77.7% calories from fat); 
19g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 1000mg Sodium.  
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.

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