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FareShare Gazette Recipes -- February 2004 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Fancy Fast Chicken
Fillet Of Sole With Champagne

Fish And Potato Platter

French Toasted Cheese & Mushroom Sandwich

Fruited Irish Oatmeal

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FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                            Fancy Fast Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     Chicken breasts -- split,boned and skinned
  6             slices  Swiss cheese
     1/4         pound  sliced mushrooms -- (optional)
  1                can  cream of chicken soup
     1/2           cup  white wine
  2               cups  Pepperidge Farm stuffing
     1/4           cup  butter, melted (or to taste)

Place chicken in lightly greased 9x13-inch glass baking dish. Top each
piece with slice of Swiss cheese.

If using sliced mushrooms, lay them over the Swiss cheese.

Mix can of soup with wine and pour over chicken.

Spread stuffing mix over top and drizzle melted butter over the top.

Bake at 350 degrees F. for 45 to 60 minutes.

Contributed to the FareShare Gazette by Dancer^; 8 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 1070 Calories; 69g Fat (59.6% calories from 
fat); 95g Protein; 10g Carbohydrate; trace Dietary Fiber; 298mg Cholesterol; 828mg 
Sodium.  Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.


 
                      * Exported from MasterCook *

                      Fillet Of Sole With Champagne

Recipe By     :
Serving Size  : 12     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12       tablespoons  butter
  12                    sole fillets -- thick
                        Salt and pepper
  1              small  onion -- finely chopped
  1 1/2           cups  champagne
  6        tablespoons  cream -- fresh
  4                     egg yolks

Put 1 or 2 tablespoons butter in a large, flat skillet or heatproof baking
dish. Melt. Add fillets of sole. Sprinkle with salt, pepper and onion. Pour
in champagne. Bring slowly to a boil. Reduce heat and simmer gently for 6
to 8 minutes or until tender.

When cooked, remove fillets from broth very carefully, using a wide
spatula. Try not to break fillets. Place fillets in serving dish and keep
warm in a low oven.

Put remaining butter in pan with cooking liquid. Melt. Use a wire whisk or
wooden spoon to mix the cream and egg yolks together. Then blend into the
butter mixture, stirring constantly. Heat sauce but do not boil. Pour over
warm fillets and serve.

Contributed to the FareShare Gazette by Dancer^; 3 February 2004.
www.fareshare.net

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                      * Exported from MasterCook *

                         Fish And Potato Platter

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  plain non-fat yogurt
     1/4           cup  chopped fresh dill
  2        tablespoons  rice vinegar
  2        tablespoons  chopped chives
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
     3/4         pound  small red potatoes -- sliced
  1              pound  salmon filets -- cut in pieces
  1                cup  broccoli florets
  2        tablespoons  lemon juice

Combine first 6 ingredients in a small bowl; cover and chill.

Overlap potato slices around edge of a round 12 inch platter. Cover and
microwave at high for 3 minutes. Uncover and place fish in a ring inside
potatoes with pieces end to end.

Mound broccoli in center of platter.

Sprinkle fish and potatoes with lemon juice; cover.

Microwave at high 8 minutes or until fish is cooked through and potatoes
are tender, giving dish a half-turn at 4 minute intervals.

Serve with a dill sauce.

Contributed to the FareShare Gazette by Dancer^; 21 February 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 9 Calories; trace Fat (5.0% calories from 
fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 272mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                French Toasted Cheese & Mushroom Sandwich

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             slices  bread -- whole wheat or white
  1                     egg
     1/3           cup  1% milk
                        Mushrooms
                        Aged cheddar cheese
                        Dijon mustard
                        Freshly ground black pepper

Slice enough mushrooms thinly to cover two of the slices of bread. Sprinkle
with pepper. Slice enough old cheddar cheese to cover the mushrooms.

"Butter" the other slices of bread with Dijon mustard and lay those slices
on top of cheese, to make two sandwiches.

Beat egg with the milk in a flat dish sufficient size to hold the sandwich.
Dip sandwich in egg mixture, turn over and then into a hot fry pan. While
the first side is cooking, dip other sandwich in remaining mixture. Turn
sandwich over to cook other side and cover fry pan. Check in about two
minutes for doneness, remove to plate and do the other sandwich.

Voila! Lunch for two.

I use Marie's home made bread, as that is the only kind we have, so I can
make these as thick or thin as I wish.

Enjoy! Doug in BC

Contributed to the FareShare Gazette by Doug; 5 February 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 183 Calories; 4g Fat (22.1% calories from 
fat); 8g Protein; 27g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 317mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.


 
                      * Exported from MasterCook *

                          Fruited Irish Oatmeal

Recipe By     :Carol Mann
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5               cups  water
  1                cup  apple juice
  2               cups  steel cut Irish oats
     1/4           cup  dried cranberries
     1/4           cup  golden raisins
     1/4           cup  chopped apricots
     1/2           cup  maple syrup
  1           teaspoon  cinnamon

Combine in crockpot. Cook over low temperature for 9-10 hours.

Serve with brown sugar or maple syrup and top with cream.

NOTES : To reheat leftover oatmeal, place a single serving in a microwave
bowl. Microwave, covered for 1 minute. Stir and cook for another 15
seconds or until heated through.

Contributed to the FareShare Gazette by Carol in response to a request;
14 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 66 Calories; trace Fat (1.1% calories from 
fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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