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FareShare Gazette Recipes -- April 2004 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Panorama Easter Eggs
Paprikash Casserole

Parmesan-crusted Soft-shell Crab Sandwiches

Peanut Butter 'N Chocolate Chip Cookies

Peanut Butter Blossoms

Pineapple Cake by Marie

Pork Chops with Barbecue Sauce

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                       * Exported from MasterCook *

                           Panorama Easter Eggs

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  granulated sugar
  3          teaspoons  water -- (3 to 4)
                        **Royal Frosting**
  1              pound  confectioners' sugar
  3                     egg whites -- at room temperature
     1/2      teaspoon  cream of tartar

Mix and press in egg mold that has been dusted with cornstarch. Leave
hollow. Turn on flat surface and cut opening at end. Let dry 24 hours.

**Royal Frosting**

Mix frosting ingredients all at once and beat with electric mixer for seven
minutes. Add color and decorate.

No yield given.

Source : "http://www.recipegoldmine.com"

S(MC Formatted by Dee): ""
Copyright : " 2000-2004 Recipe Goldmine, LLC"

Contributed to the FareShare Gazette by Dee; 11 April 2004.
www.fareshare.net

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                      * Exported from MasterCook *

                           Paprikash Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  oil
  1 1/2         pounds  lean roast beef -- large cube
  2              large  onions -- sliced
  16            ounces  white button mushrooms
  2        tablespoons  Hungarian paprika -- sweet paprika
  1         tablespoon  flour
  1 1/4      teaspoons  salt
     1/2           cup  sour cream
  1                cup  raw rice -- cooked
  2        tablespoons  fresh snipped parsley

In heavy 4 quart Dutch oven, "hopefully non-stick", heat 1 tablespoon oil;
cook beef cubes half at a time until meat is well browned. Remove to bowl.

Add 1 more tablespoon oil to pot; saute onions and mushrooms until lightly
browned. Stir in paprika and cook 1 minute. Mix flour and 1 1/2 cups water
or I prefer chicken broth, into paprika mixture and stir until smooth. Stir
in salt, "salt to taste, not necessarily what recipe says". Return meat to
pot. Heat to boiling.

Grease a 13x9x2-inch baking dish and pour meat mixture into baking dish.
Cover with foil and bake 1 1/2 hours or until meat is tender.

In the meantime, cook your rice with the parsley. Reheat if you have to.
Stir into rice 2 tablespoons butter.

To plate, put some rice on plate, spoon meat over rice and put a dollop of
sour cream on top.  Serve with a salad and rolls and you have a nice meal.

BonApetite'                   PattyG from Missouri

Contributed to the FareShare Gazette by Patty; 10 April 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 100 Calories; 9g Fat (76.0% calories from 
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 455mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.


 
                      * Exported from MasterCook *

               Parmesan-crusted Soft-shell Crab Sandwiches

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  1                cup  Parmesan, grated
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2                     eggs, lightly beaten
     1/4      teaspoon  Tabasco
  1                cup  mayonnaise
  1                     lemon, juiced
                        zest of 1 lemon, finely grated
     1/2      teaspoon  garlic, minced
     1/2      teaspoon  thyme
  1         tablespoon  extra-virgin olive oil
  1                cup  oil, for frying
  8                     soft-shell crabs, cleaned
  8                     rolls, hard, halved
  2             medium  tomatoes, thinly sliced
  2            bunches  arugula, large stems removed

In a medium bowl, combine 1 cup of the flour with the Parmesan,
salt and pepper. Make a well in the center and add the eggs and
1/4 cup of water. Beat the eggs and water together and gradually
incorporate the flour mixture to form a smooth batter. Add 1/8
teaspoon of the Tabasco and set aside to rest for 30 minutes.

In another bowl, combine the mayonnaise, lemon juice, lemon zest,
garlic, thyme, olive oil and the remaining 1/8 teaspoon Tabasco.
Whisk to blend and set aside for at least 30 minutes. (The recipe
can be prepared to this point up to 1 day ahead. Refrigerate the
batter and mayonnaise. If the batter becomes very thick, thin it
out with a little water.)

Preheat the oven to 250F. In a large skillet, heat the peanut oil
over moderately high heat to 350F. Dredge the crabs in the remaining
1 cup flour and shake off the excess.

Dip 4 of the crabs in the batter, let some of the batter drip off,
and then fry them in the skillet, turning once, until golden brown,
2 to 3 minutes per side. Drain on paper towels, place on a heatproof
platter and keep warm in the oven. Repeat with the 4 remaining
crabs.

Scoop out some of the bread from the center of the rolls to hollow
them slightly. Spread 2 heaping teaspoons of the mayonnaise on
each half. Assemble the sandwiches by placing 2 or 3 slices of
tomato and 4 or 5 arugula leaves on the bottom half of each roll.
Set the fried crabs on top and close the sandwiches. Serve immediately.

Contributed to the FareShare Gazette by Art 30 April 2004
www.fareshare.net
 
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Per Serving (excluding unknown items): 326 Calories; 25g Fat (67.5% calories from 
fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 290mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Fat.


 
                      * Exported from MasterCook *

                 Peanut Butter 'N Chocolate Chip Cookies

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  margarine
  1                cup  sugar
  1                cup  brown sugar
     1/2           cup  chunky peanut butter
  2              large  eggs
  2          teaspoons  vanilla
  2 1/2           cups  flour
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  2               cups  chocolate chips

Heat oven to 350 .  Beat together margarine, sugar and peanut butter until
light and fluffy.  Add eggs and vanilla.  Mix in flour, baking soda and salt.
Stir in chips.  Drop by rounded tablespoon onto ungreased cookie sheet.
Bake 15 to 18 minutes or until lightly browned.  Cool for 2 minutes, remove
from cookie sheet, place on racks to cool.

Makes about 4 dozen.

Contributed to the FareShare Gazette by Jennie, 26 April 2004
www.fareshare.net

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Per Serving (excluding unknown items): 140 Calories; 7g Fat (44.0% calories from 
fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 99mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                          Peanut Butter Blossoms

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  Butter, softened
     3/4           cup  Peanut Butter
     1/3           cup  Sugar
     1/3           cup  packed Brown Sugar
  1              large  Egg
  2              Tbsp.  Milk
  1               tsp.  Vanilla
  1 1/2           cups  Flour
  1               tsp.  Baking Soda
     1/2          tsp.  Salt
                        Additional Sugar
  1         (6oz.) bag  Chocolate Chips

Preheat Oven to 375 degrees.

In large bowl, beat butter and peanut butter until well blended.  Add 1/3
cup of each of the sugars.  Beat until light and fluffy.  Add egg, milk and
vanilla; beat well.  Stir together flour, baking soda and salt.  Gradually
add to peanut butter mixture, beating well after each addition.  Shape dough
into 1" balls, roll in sugar.  Place on ungreased baking sheet.  Bake 8-10
minutes or until cookies just start to turn brown around the edges.  Remove
from oven.  Immediately place chocolate chip on top of each cookie, pressing
down slightly.  Remove cookies to cooling racks.  Store in container with
tight fitting lid.
Yield:  4 Dozen Cookies

BonApetite'            PattyG from Missouri

Contributed to the FareShare Gazette by PattyG, 27 April 2004
www.fareshare.net

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Per Serving (excluding unknown items): 68 Calories; 3g Fat (40.8% calories from 
fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 70mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 
Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Pineapple Cake by Marie

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all purpose flour
  1 1/4           cups  Splenda
  1 1/2            tsp  baking powder
  1                tsp  baking soda
     1/2           tsp  salt
     1/3           cup  margarine OR butter, softened
  1                     egg
  1                     egg white
     3/4           cup  buttermilk
  3               tsps  grated orange rind
  1          14 oz can  crushed pineapple

Combine first five ingredients, stir well to blend. Cream margarine or butter
add egg and egg white and  mix until well blended, then beat in the
buttermilk and orange rind. Add the dry ingredients, alternately with
the undrained pineapple, to the creamed butter and egg mix, beating well
after each addition until a smooth batter.

Spread this evenly in an 8" square greased baking pan. Bake at 375F for
about 40 minutes, or until a toothpick comes out clean, then cool on a
cake rack. This is a great, very flavorful cake, with few calories. Hope
you all enjoy it as much as we do.

Cheers, Doug on Vancouver Island BC.

Contributed to the FareShare Gazette by Doug, 20 April 2004
www.fareshare.net

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Per Serving (excluding unknown items): 404 Calories; 6g Fat (13.4% calories from 
fat); 17g Protein; 75g Carbohydrate; 3g Dietary Fiber; 193mg Cholesterol; 3363mg 
Sodium.  Exchanges: 1 1/2 Lean Meat; 4 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                      Pork Chops with Barbecue Sauce

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  tomato sauce -- (1 can)
     1/2           cup  minced onion
     1/2           cup  finely chopped bell pepper
  1           teaspoon  bottled garlic
  2        tablespoons  vinegar
  2        tablespoons  molasses
  1         tablespoon  Worcestershire sauce
     1/4      teaspoon  ground Pepper
                        a few drops Tabasco Sauce -- to your taste
                        Salt to taste
  6              thick  boneless pork chops

Sauce:

Combine all ingredients except pork chops, bring to a boil, reduce heat.
Cover and simmer 15 minutes.  Uncover and simmer 10 minutes, more or less
until desired thickness is reached.

Reserve 1/2 cup sauce for chops. Bottle and refrigerate the rest for
another use.

Bake pork chops in non-stick shallow baking dish or pan. Spray with non-
stick spray before using. Bake covered 45 minutes and uncovered 15 minutes.
Check with fork to make sure they're done but not dry. Spoon sauce over
chops and bake 8 minutes longer.

Serves 3.  8 carbs per serving

Contributed to the FareShare Gazette by Patty; 14 April 2004.
www.fareshare.net

BonApetite'               PattyG from Missouri

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Per Serving (excluding unknown items): 75 Calories; trace Fat (2.0% calories from 
fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 512mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 1/2 Other 
Carbohydrates.

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