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FareShare Gazette Recipes -- January 2004 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Fancy Egg Scramble
Fig and Balsamic Sauce -- NO COOK

Flounder In Wine Sauce

Fluffy Dilled Carrots and Parsnips

Four-Chip Double-Nut Muffins

Fried Oyster Hot Pot - Korean

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                        * Exported from MasterCook *

                            Fancy Egg Scramble

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  diced Canadian bacon
                        [known as back bacon in Canada]
     1/2           cup  chopped green onion
  3             ounces  canned mushrooms -- sliced and drained
                        Cheese sauce -- (see recipe)
  2 1/4           cups  soft bread crumbs
  3        tablespoons  butter
  12                    eggs -- beaten
  4          teaspoons  melted butter
     1/4      teaspoon  paprika

In large skillet, cook Canadian bacon and onion in the 3 tablespoons butter
until onion is tender but not brown. Add eggs and scramble just until set.
Fold mushrooms and cooked eggs into cheese sauce.

Turn into a greased 12x7x2-inch baking dish.

Combine remaining melted butter with crumbs and paprika; sprinkle on eggs.
Cover; chill until 30 minutes before serving.

Bake uncovered in 350-degree-F. oven for 30 minutes.

Contributed to the FareShare Gazette by Dancer^; 6 January 2004.
www.fareshare.net


                           Cheese Sauce

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Butter
                         Flour
                         Milk or cream
                         Grated cheese

Homemade cheese sauce is easy and much more tasty than the canned stuff.

A teaspoon or two of butter melted and blended with a teaspoon or two
(equal parts) flour. Cook in a skillet over medium heat for a minute or so.
Add milk or cream, just enough to start thinning it out again.

Start adding grated cheese to the skillet. I usually just rummage in the
fridge and get whatever nuggets need to be used up first. 

Keep it creamy by adding more milk as needed.

If you start with 1/4 cup (or so) of both butter and flour, and have enough
cheese and milk to make several cups of sauce, this makes an excellent
cheese sauce to go with macaroni.

Also great over steamed broccoli. Add Picante sauce and it turns itself
into a Queso for dipping.

Contributed to the FareShare Gazette by Martha; 11 January 2004.
www.fareshare.net

Alternate:

Cheese Sauce:  You can follow the steps Martha described only use
Cheese Whiz at the end, instead of real cheese. It makes the sauce a bit
creamier. Works well for cheese sauce over cauliflower or broccoli

Contributed to the FareShare Gazette by Val in response to a request;
13 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 190 Calories; 13g Fat (63.6% calories from fat); 
10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 297mg Cholesterol; 260mg Sodium.  
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat.


 
                      * Exported from MasterCook *

                    Fig and Balsamic Sauce -- NO COOK

Recipe By     :John Kane, Executive Chef University Club, San Francisco
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  dried figs
  1                cup  water
     3/4           cup  olive oil
     1/2                vanilla bean -- (pulp of)
  3        tablespoons  balsamic vinegar
                        Salt and Pepper

Puree the figs, water, balsamic vinegar, olive oil, vanilla bean pulp, salt
and pepper to taste.

Source : http://www.fbworld.com/durhamranch.htm

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

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

Per Serving (excluding unknown items): 503 Calories; 41g Fat (70.3% calories from fat); 
2g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.  
Exchanges: 2 1/2 Fruit; 8 Fat.


 
                      * Exported from MasterCook *

                          Flounder In Wine Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  flounder fillets
                        or other fish fillets
  3                     tomatoes -- sliced
  2          teaspoons  salt
  1               dash  pepper
  2        tablespoons  flour
  2        tablespoons  butter or margarine -- melted
     1/2           cup  skim milk
     1/2      teaspoon  crushed basil
     1/2           cup  dry white wine
                        Chopped parsley

Skin fillets. Sprinkle fillets on both side with salt and pepper.

Place fillets in a single layer in a greased baking dish, 12x8x2 inches.

Arrange tomatoes over top of fillets. Sprinkle with salt and pepper.

Blend flour into butter.
Add milk gradually and cook until thick and smooth, stirring constantly.
Remove from heat and stir in wine and basil.
Pour sauce over top of tomatoes.

Bake in a moderate oven, 350 degrees F., for 25 to 30 minutes or until fish
flakes easily when tested with a fork.

Contributed to the FareShare Gazette by Dancer^; 5 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 322 Calories; 9g Fat (26.9% calories from fat); 
45g Protein; 9g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 1334mg Sodium.  
Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.


 
                      * Exported from MasterCook *

                    Fluffy Dilled Carrots and Parsnips

Recipe By     :M. J. Smith, R. D.
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  carrots -- peeled and sliced
  2              large  parsnips -- peeled and sliced
     1/4           cup  skim milk
  1         tablespoon  soft margarine
     1/2      teaspoon  salt
     1/2      teaspoon  dried dillweed
     1/4      teaspoon  onion powder
     1/8      teaspoon  white pepper

In a medium saucepan, bring 2 inches of water to boiling. Add carrots and
parsnips. Return to boiling, then reduce heat to a simmer for 20 minutes.
Drain vegetables. With an electric mixer on low speed, beat vegetables
until smooth. Add milk and margarine during mixing. Stir in seasonings and
serve.

NUTRIENTS PER 1/2 CUP SERVING

Count as 1 bread/starch and 1 vegetable for food exchange eating plans.

Source : "Year-Round Low-Fat & No-Fat Holiday Meals in Minutes!"

S(Scanned, Formatted & Posted By): "Mary [mnmpoms@ponyexpress.net] March,
2003"

Copyright : "1995 by M. J. Smith, R. D. ISBN 1-56561-074-1; Published by
Chronimed Publishing"

NOTES : Fellow dietitian Lynda Vokaty contributed this.

Bobbie's Note: These were different and truly delicious!

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

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

Per Serving (excluding unknown items): 80 Calories; 2g Fat (18.1% calories from fat); 
1g Protein; 16g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 180mg Sodium.  
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.


 
                      * Exported from MasterCook *

                       Four-Chip Double-Nut Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
     1/2           cup  firmly packed light-brown sugar
  2          teaspoons  baking powder
     1/2      teaspoon  salt
     2/3           cup  milk
  2                     lightly beaten eggs
  1           teaspoon  vanilla
     1/2           cup  lightly salted butter or margarine -- melted
                        and cooled
     1/2           cup  semisweet chocolate chips
     1/2           cup  milk-chocolate chips
     1/2           cup  butterscotch chips
     1/2           cup  peanut butter chips
     1/3           cup  chopped walnuts
     1/3           cup  chopped pecans

Preheat oven to 400F; prepare pans.

In a bowl mix the first four ingredients; in another bowl mix the next
four.

Add the dry mix to the wet mix until just combined.

Stir in chips and nuts.

Spoon in pans and bake for 15-20 minutes or until done.

Makes 12 muffins.

Note; These muffins freeze well.

Contributed to the FareShare Gazette by Dancer^; 25 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 228 Calories; 9g Fat (35.8% calories from fat); 
5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 199mg Sodium.  
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                      Fried Oyster Hot Pot - Korean

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20            ounces  fresh oysters -- (2 10-oz size jars)
  2        tablespoons  salad oil
     1/4           cup  flour
  2                     eggs -- beaten
  1                     onion -- julienned
     1/2         pound  daikon -- julienned
  1             medium  carrot -- julienned
     1/2         pound  beef rib eye -- thinly sliced
  4        tablespoons  soy sauce
  2          teaspoons  sesame oil
  2          teaspoons  minced garlic
  1           teaspoon  pepper
  14 1/2        ounces  vegetable broth -- (1 can)
     1/4         pound  watercress -- cut
                        into 3-inch lengths
  2                     green onions -- sliced diagonally

Clean oysters in salted water; drain.

In a skillet, heat the salad oil. Dredge oysters in flour and then in the
beaten eggs; fry.

Blanch onion, daikon and carrot separately in boiling salted water.

Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame
oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place in a
skillet.

Layer vegetables on beef. Combine broth with the remaining 2 tablespoons
soy sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic
and the pepper; pour over vegetables and beef.

Cover and bring to a boil. Top with oysters, watercress and green onions;
cook just until heated.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro, KOREAN RECIPES
- AUGUST 1995, The Electric Kitchen & Hawaiian Electric Company, Inc.

Contributed to the FareShare Gazette by Chupababi in response to a request;
19 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 335 Calories; 19g Fat (51.5% calories from fat); 
19g Protein; 22g Carbohydrate; 3g Dietary Fiber; 138mg Cholesterol; 1399mg Sodium.  
Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other 
Carbohydrates.

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