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FareShare Gazette Recipes -- May 2004 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

California Fruit Salad
Caramel Apple Salad

Cheddar Rice Casserole

Cherry Peach Crisp (Sugar Free)

Chocolate Chip Banana Muffins

Chocolate Chip Shortbread Triangles

Chocolate Strawberry Bread Pudding

Chocolate Strawberry Port Cake

Cinnabon Rolls with Icing (Copycat)

Cinnabon's for the Bread Machine

Cinnamon Rolls with Cream Cheese Frosting

Cold Garbanzo And Cucumber Salad

Cowboy Omelet

Crab Chow Mein Casserole

Cream Filled Strawberries

Creamy Mashed Potato Bake

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                          California Fruit Salad

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     apples -- peeled and cubed
  2               cups  pineapple chunks -- well drained
  1 1/2           cups  green grapes -- washed and drained dry
  3                     firm bananas -- cut
                        in half-inch thick slices
  1              thick  slices
     1/2           cup  coarsely broken pecans
  10            ounces  Cool Whip -- thawed
  1                jar  Marshmallow Creme
     1/2           cup  mayonnaise
  1         tablespoon  lemon juice

Cut up apples and bananas, but keep separate. Treat fruits with fruit fresh
so they do not turn brown. Cut each pineapple chunk in half after it is
well drained, add to apples. Add grapes and stir gently to mix well. Gently
stir in chopped pecans.

Mix together last 4 ingredients. Fold in the Cool Whip after you've mixed
together the lemon juice, mayonnaise and marshmallow creme so you don't
break it down too much. Fold this into your fruit and nut mixture until
everything is well coated. Gently fold in sliced bananas so they don't
break or mush up.

Place in pretty clear glass bowl, cover well and refrigerate at least 4
hours before serving.

Contributed to the FareShare Gazette by Patty; 28 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 114 Calories; 8g Fat (58.2% calories from 
fat); trace Protein; 13g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 52mg 
Sodium.  Exchanges: 1 Fruit; 1/2 Fat.


 
                      * Exported from MasterCook *

                           Caramel Apple Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     Granny Smith apples -- diced
  3                     Red Delicious apples -- diced
  3                     Snickers Bars -- chopped-up
  8             ounces  Cool Whip -- thawed

Mix apples and chopped snicker bars until well blended. Do not peel
apples.

Gently fold in cool whip. Refrigerate 2 hours before serving.

Serves 6-8.

Footnote - can be served as a dessert also.

Contributed to the FareShare Gazette by Patty; 27 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 72 Calories; trace Fat (3.6% calories from 
fat); trace Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium.  Exchanges: 1 Fruit.


 
                       * Exported from MasterCook *

                          Cheddar Rice Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  chopped onion
  1           teaspoon  bottled minced garlic
     1/4           cup  butter
  3               cups  cooked long grain rice
  2               cups  shredded Cheddar cheese -- (8 oz.)
     1/2           cup  snipped fresh parsley
  1                cup  whole milk
  4                     eggs -- lightly beaten
  2          teaspoons  Worcestershire sauce
  1           teaspoon  salt

In large saucepan, saute' onion and garlic in butter until tender. Add
remaining ingredients and mix well.

Transfer to a greased shallow 1-quart baking dish.

Bake uncovered at 350 degrees F. for 40 to 45 minutes or until knife
inserted near center comes out clean.

Yields 6 to 8 servings.

Contributed to the FareShare Gazette by Patty; 31 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 293 Calories; 24g Fat (74.8% calories from 
fat); 15g Protein; 4g Carbohydrate; trace Dietary Fiber; 190mg Cholesterol; 741mg 
Sodium.  Exchanges: 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other 
Carbohydrates.


 
 
                      * Exported from MasterCook *

                     Cherry Peach Crisp (Sugar Free)

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  juice from canned or frozen and thawed
                        dark, red cherries
  2 1/2    tablespoons  minute tapioca
     1/2           cup  (1 stick) melted margarine or canola oil
  1                cup  plus 2 tablespoons flour
  1                cup  plus 2 tablespoons oats
     1/4      teaspoon  baking soda
     1/4      teaspoon  baking powder
     2/3           cup  brown sugar or brown sugar substitute
  2          teaspoons  cinnamon
  4 1/2           cups  dark, red cherries
  2               cups  sliced peaches, fresh and peeled or
                        canned in light syrup and
                        drained of
                        syrup

Stir the cherry juice and the tapioca together in a small bowl, cover and
let sit for 15 minutes.

Preheat oven to 350 degrees F. Gently, with a fork or in a mixer, mix
together the margarine, oats, flour, baking soda, baking powder, brown
sugar and cinnamon until ingredients begin to hold together and crumbs
begin to form. (Do not over mix.)  Reserve 1 1/3 cups crumbs from the
bottom of the bowl and set aside. Grease a 9x13-inch pan. Press the
remaining crumbs firmly into the bottom of the prepared pan. Cover the
bottom crust evenly with the cherries.  Fill any bald spaces on the crust
with all the sliced peaches. (Overlapping of fruits is fine, for you want
the entire bottom crust covered with the fruit.)  Lightly and evenly
trickle the tapioca/juice mixture over the fruit. Beat the reserved crumbs
in a mixer or with a fork to break them up into smaller crumbs. Sprinkle
the crumbs evenly over the fruit. Bake about 35 minutes or until you begin
to see the fruit bubbling.

This tastes best when served 10 minutes out of the oven. Store leftovers
in the refrigerator and reheat to serve.

Contributed to the FareShare Gazette by Margie, 2 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 1 Calories; trace Fat (7.2% calories from 
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
36mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Chocolate Chip Banana Muffins

Recipe By     :
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  margarine
     3/4           cup  sugar
  2                     eggs
  1           teaspoon  vanilla
  1                cup  mashed ripe banana
  2               cups  flour
  1           teaspoon  salt
  1           teaspoon  baking soda
     3/4           cup  chocolate chips

Cream in large bowl: margarine and sugar. Add eggs, one at a time. Add vanilla
and mashed banana. In a separate bowl, blend flour, baking soda and salt. Fold
in chocolate chips. Add creamed mixture to flour mix. Stir just to blend. 

Batter will be lumpy. Spoon into 12-18 greased muffin cups or paper lined muffin 
cups.

Bake at 350 F. for 25 minutes.

Makes about 15 muffins.

Source:  "Source Unknown"
S(mastercook formatting by):  "bobbie"

Notes:  They are soooooo good.  If you wish, you can use 1 egg and 1/4
cup egg substitute and Splenda instead of sugar.

Contributed to the FareShare Gazette by Bobbie 7 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 217 Calories; 10g Fat (40.9% calories from 
fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 306mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.


 
 
                      * Exported from MasterCook *

                   Chocolate Chip Shortbread Triangles

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter (not spread) -- (1 1/2 sticks) room
                        temperature
                        plus butter for greasing pans
     1/2           cup  plus 2 tablespoons sugar
  2          teaspoons  vanilla extract
  1              Pinch  salt
  1 3/4           cups  all-purpose flour
  1                cup  mini-size semi-sweet chocolate chips
  5             ounces  dark chocolate coating chocolate*

Preheat oven to 350*F (175*C). Grease 2 (9-inch) pie pans with butter.

In the large bowl of an electric mixer, beat butter, sugar and vanilla until
fluffy.

In a separate bowl, combine salt and flour. Stir until blended. Add to butter
mixture and beat until blended, scraping down the sides of the bowl as needed.

Stir in chocolate chips. Divide dough in half and place in prepared pie pans.
Pat down, smoothing edges with finger tips. Using a small, sharp knife and a
ruler, score dough in each pan into 8 wedges, cutting down halfway through the
dough.

Bake in preheated oven for 20 minutes or until lightly browned. Remove from
oven and cool.

Place coating chocolate in microwave-safe, glass measuring cup with a handle.
Microwave for 1 minute on highest power. Stir vigorously. If it hasn't melted,
microwave for 30 seconds and stir again. If it still hasn't melted, microwave
30 seconds and stir again.

Using a sharp knife, cut into wedges, using the lines you previously cut as
guidelines. Place wax paper on a baking sheet. Dip rounded end of each cookie
into chocolate and place on wax paper for chocolate to harden.

Storage: Can store one week in airtight container at room  temperature. Don't
store crisp and soft cookies in the same container or the crisp ones might
soften. Make sure cookies are completely cool before storing or they'll sweat
and get soggy.

*Coating chocolate is sold in craft stores, cake- and candy-making shops and
some supermarkets. Often it's formed into small discs. If necessary,  thin
melted coating chocolate with vegetable oil. Add 1 tablespoon and stir.

http://www.epicurus.com/food/bar/chocolate-chip-shortbread-triangles-recipe.html

S(Formatted by Chupa Babi):  "."
Yield:  "16 wedges"

Contributed to the FareShare Gazette by Chupa 8 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 51 Calories; trace Fat (2.4% calories from 
fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg 
Sodium.  Exchanges: 1/2 Grain(Starch).


 
 
                      * Exported from MasterCook *

                    Chocolate Strawberry Bread Pudding

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  heavy cream -- scalded
  10            ounces  semi-sweet chocolate -- finely chopped.
  1 2/3           cups  sugar
  12                    eggs -- separated
  1 1/4           cups  butter -- melted
  2        tablespoons  vanilla extract
     1/2      teaspoon  almond extract
  15              cups  fresh firm textured bread crumbs
  5               cups  frozen whole unsweetened California
                        strawberries,
                        pureed
     1/4           cup  powdered sugar
                        Strawberry Sauce:
  1              quart  apple juice
  1                cup  sugar
     1/4           cup  cornstarch
  2               cups  frozen whole unsweetened California
                        strawberries,
                        pureed
     1/4      teaspoon  almond extract

Butter 24 (1 cup capacity) baking dishes, set aside. Pour cream over
chocolate to melt; mix until smooth. Whisk in 7 ounces (1 cup) sugar, egg
yolks, butter, vanilla and almond extract. Meringue egg whites with (5 oz.)
2/3 cup sugar. Fold into chocolate batter. Spoon batter into prepared baking
dishes; place in large baking pan. Add warm water to large pan to reach
halfway up baking cups. Bake at 350 F, 50 to 60 minutes, until a pick
inserted comes out with only a few crumbs Remove cups from water to cool.
To serve, spoon 1/4 cup Strawberry Sauce onto plate. Unmold pudding on top;
dust with powdered sugar.

For sauce: Whisk together apple juice, sugar and cornstarch in saucepan.
Cook until mixture boils and thickens. Blend in strawberry puree and almond
extract.

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

Photo of this recipe available on our website at:
www.fareshare.net/choc_strawberry_bread_pudding_recipe.html

Contributed to the FareShare Gazette by Suzie 8 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 322 Calories; 21g Fat (58.1% calories from 
fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 153mg Cholesterol; 136mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 
Fat; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Chocolate Strawberry Port Cake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  butter or margarine
  1                cup  semisweet chocolate pieces -- 6 oz. divided
     1/2           cup  port wine -- divided
  2                     eggs -- separated
     1/2           cup  sugar -- divided
     1/2           cup  flour
  1               pint  basket fresh California strawberries -- stemmed
                        and sliced
  1                cup  whipping cream -- whipped sweetened

In double boiler over simmering water, melt butter and 1/2 cup of the
chocolate in 1/3 cup of the port. Stir and cool. In mixer bowl beat egg
yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat
in chocolate mixture. Mix in flour and remaining chocolate. In another bowl
beat egg whites with remaining sugar just until stiff; gradually fold into
chocolate batter to blend. Pour into greased and floured 9-inch round layer
cake pan. Bake in 325-degree oven 25 to 30 minutes until pick inserted into
center comes out clean. Cool in pan 5 minutes; loosen and invert onto plate.
With back of spoon press shallow indentation into center of cake. Toss
strawberries with remaining port; spoon into center of cake. Pipe or spoon
whipped cream around edge.

Yield: 6 servings.

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

A photo of this recipe is available on our website at:
http://fareshare.net/choc_straw_port_cake.html.

Contributed to the FareShare Gazette by Suzie, 10 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 382 Calories; 26g Fat (65.0% calories from 
fat); 4g Protein; 28g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 139mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 
Other Carbohydrates.


 
                      * Exported from MasterCook *

                   Cinnabon Rolls with Icing (Copycat)

Recipe By     : Lennie
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ROLLS:
     1/2           cup  warm water
  2           packages  dry yeast
  2        tablespoons  sugar
  1            package  instant vanilla pudding  (3.5 ounces)
     1/2           cup  margarine, melted
  2                     eggs
  1           teaspoon  salt
  6               cups  flour
  1                cup  butter, softened
  2               cups  brown sugar
  4          teaspoons  cinnamon
                        
                        CREAM CHEESE FROSTING :
  8             ounces  cream cheese, softened
     1/2           cup  margarine, softened
  1           teaspoon  vanilla
  3               cups  confectioners' sugar
  1         tablespoon  milk

First, make Cream Cheese Frosting: mix all frosting ingredients together until
smooth; set aside.

Next, make rolls:  In a bowl combine water, yeast and sugar.  Stir until
dissolved; set aside.

In large bowl, prepare pudding mix according to package directions.  Add
margarine, eggs and salt; mix well, then add yeast mixture; blend.  Gradually
add flour; knead until smooth.  Place in a greased bowl.  Cover and let rise
until doubled.  Punch down dough and let rise again.

Next, roll out on floured board to 34 x 21-inch size.  Take 1 cup soft butter
and spread over surface.

In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top.  Roll up
very tightly.  With knife, put a notch every 2 inches; cut with thread or knife.
Place on lightly greased cookie sheet 2 inches apart.  With hand lightly press
down on each roll.

Cover and let rise until double again.  Bake in a preheated 350F oven for
15-20 minutes.  Remove when they start to turn golden.  DON'T OVERBAKE.

Frost warm rolls with Cream Cheese Frosting.

Makes about 20 very large rolls.

Contributed to the FareShare Gazette by Art Guyer 7 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 207 Calories; 1g Fat (3.8% calories from 
fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 120mg 
Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Cinnabon's for the Bread Machine

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough (2 pound ingredient)
  1                cup  milk -- at room temperature
  1                     egg -- beaten
  4        tablespoons  butter -- melted
  4        tablespoons  water
     1/2           box  instant vanilla pudding -- (4 serving size)
  4               cups  bread flour
  1         tablespoon  sugar
     1/2      teaspoon  salt
  2 1/2      teaspoons  bread machine yeast
                        Filling
     1/2           cup  butter -- softened
  1                cup  brown sugar
  2          teaspoons  cinnamon
     1/4           cup  chopped walnuts -- optional
     1/4           cup  raisins -- optional
                        Frosting
  4             ounces  cream cheese -- at room temperature
     1/4           cup  butter -- softened
  1 1/2           cups  powdered sugar
     1/2      teaspoon  vanilla
  1 1/2      teaspoons  milk
  3        tablespoons  real maple syrup (do not substitute)

Place all dough ingredients in your machine in order recommended by your
machine's manufacturer. Place the pan in your machine.

Select the dough cycle and press start.

When cycle is finished, remove the dough, knead enough to punch down and
roll to 17 X 10-inch rectangle.

For Filling:

Combine first three filling ingredients and mix well.

Spread over rolled out dough with rubber spatula. Get as close to the edges
as possible. Sprinkle nuts or raisins over dough. Starting with widest end,
roll the dough into tight log. Cut into 1/2 to 1-inch slices.

Place in a lightly greased baking dish with sides. Put in warm draft free
place and allow them to rise until doubled.

Bake at 350 for 15-20 minutes. Do not overbake. When the rolls are done top
with frosting.

For frosting, combine all ingredients.

Yield: A full 9 x 13 pan.  About 12 rolls depending on size cut.

Source:  "http://www.copykat.com"
S(MCFormatted by Dee):  ""
Copyright:  " 1997-2002, CopyKat Creations"

NOTES : For a real treat replace raisins in the filling with chopped
dried cherries, blueberries or strawberries.

Note 2:  I always double the frosting recipe and leave out the nuts and
raisins.

Contributed to the FareShare Gazette by Dee, 10 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 487 Calories; 22g Fat (40.1% calories from 
fat); 8g Protein; 65g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 294mg 
Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 
4 Fat; 2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                Cinnamon Rolls with Cream Cheese Frosting

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ROLLS
     1/4           cup  warm water
  1            package  dry yeast
  1         tablespoon  sugar
  1 3/4         ounces  vanilla instant pudding mix
     1/4           cup  margarine -- melted
  1                     eggs
     1/2      teaspoon  salt
  3               cups  flour
                        FILLING
     1/2           cup  soft butter
  1                cup  brown sugar
  2          teaspoons  cinnamon
                        CREAM CHEESE FROSTING
  4             ounces  cream cheese
     1/4           cup  margarine
     1/2      teaspoon  vanilla
  1 1/2           cups  confectioner's sugar
     1/2    tablespoon  milk

In a bowl combine water, yeast and sugar.  Stir until dissolved.  Set aside.  In
large bowl, take pudding mix and prepare according to package directions.  Add
margarine, eggs and salt.  Mix well.  Then add yeast mixture.  Blend.  Gradually
add flour; knead until smooth. Place in a greased bowl.  Cover and let rise until
doubled.  Punch down dough and let rise again.  Then roll out on floured board to
34 x 21" size.  Take 1 cup soft butter and spread over surface.  In bowl, mix 2
cups brown sugar and 4 teaspoons cinnamon.  Sprinkle over top.  Roll up very 
tightly.  With knife, put a notch every 2".  Cut with thread or knife.  Place on
lightly greased cookie sheet 2" apart.  Take hand and lightly press down on each
roll.  Cover and let rise until double again.

Bake at 350 15-20 minutes.  Remove when they start to turn golden.  DON'T OVER
BAKE.  Frost warm rolls with Cream Cheese Frosting.

CREAM CHEESE FROSTING Combine all ingredients and mix until smooth. Makes 
about 20 very large rolls.

Contributed to the FareShare Gazette by Jennie, 3 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 226 Calories; 10g Fat (39.6% calories from 
fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 161mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Cold Garbanzo And Cucumber Salad

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  Extra virgin olive oil
  2               Tbsp  Red wine vinegar
  1 1/2            tsp  Salt
  1 1/2            tsp  Freshly-ground black pepper
  2                cup  Canned garbanzo beans; drained
  5                     Pickling cucumbers or Kirbies; peeled and
                        diced
  1                med  Red onion; diced
  2                     Tomatoes; peel, seed, dice
  1              bunch  Fresh basil; chopped

Combine olive oil, vinegar, salt, and pepper in a large bowl and
whisk. Add remaining ingredients, toss and chill.

Contributed to the FareShare Gazette by Margie, 2 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 144 Calories; 16g Fat (99.5% calories from 
fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 320mg 
Sodium.  Exchanges: 3 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                              Cowboy Omelet

Recipe By     :
Serving Size  : 2     Preparation Time :0:05
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Tbsp.  butter
     1/2           cup  frozen hash brown potatoes -- (diced) thawed
  4                     eggs
     1/8          tsp.  salt
     1/8          tsp.  pepper
     3/4           cup  plus 2 Tbsp. shredded cheese *
     1/4           cup  cooked bacon -- crumbled

* Colby Jack or sharp cheddar shredded cheese

1.   Melt butter in large non-stick skillet over medium heat. Add
potatoes; cook 5 minutes, stirring frequently.


2.   Beat eggs, salt and pepper together in small bowl. Pour eggs over
potatoes in skillet, stirring to combine. Cook over medium heat 2
minutes or until eggs begin to set on bottom. Lift edges of omelet with
spatula to allow uncooked portion of eggs to flow to edges and begin to
set.

3.   Sprinkle 3/4 cup cheese and bacon over egg mixture. Fold half of
omelet over filling; sprinkle remaining cheese over omelet. Cook on low
heat 2 minutes or until eggs are set in center. Divide omelet in half.

Preparation Time: 5 minutes
Cooking Time: 10 minutes

This recipe is a good source of Calcium

NOTES : This was very good. I cut the cheese down to 1/2 cup plus the 2
Tablespoons for the top. That was plenty of cheese.

Contributed to the FareShare Gazette by Bobbie 10 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 353 Calories; 29g Fat (75.4% calories from 
fat); 20g Protein; 1g Carbohydrate; trace Dietary Fiber; 415mg Cholesterol; 775mg 
Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 Fat.


 
                      * Exported from MasterCook *

                         Crab Chow Mein Casserole

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  cream of mushroom soup
     1/4           cup  milk
  1        2 ounce jar  chopped pimiento
  3        tablespoons  minced onion
  1                cup  chopped celery
     1/2                green bell pepper -- chopped
  1       7 3/4 ounce can  crabmeat
  1        3 ounce can  chow mein noodles
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1                cup  grated mild Cheddar cheese

Combine soup, milk, pimiento, onion, celery, green pepper, crabmeat, chow
mein noodles, salt and pepper. Turn into a buttered casserole. Top with
grated Cheddar cheese. Bake at 375 F. for 20 minutes, until hot and bubbly.

Serves 4.

Source : "Mom Dye"
S(MC formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 15 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 214 Calories; 10g Fat (41.7% calories from 
fat); 13g Protein; 18g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 813mg 
Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat 
Milk; 2 Fat.


 
                      * Exported from MasterCook *

                        Cream Filled Strawberries

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20             large  strawberries
  8             ounces  cream cheese -- softened
  8             ounces  Cool Whip(r)
     1/4      teaspoon  vanilla

With mixer, beat together cream cheese and vanilla until nice a smooth.
By hand fold in carton of Cool Whip.

Cut a deep X in strawberries, making sure you do not cut all the way
through.

Put filling in pastry bag and pipe strawberries full of filling.

Set upright in deep enough container that lid does not touch berries.
Refrigerate until serving time.

Contributed to the FareShare Gazette by Patty; 15 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 43 Calories; 4g Fat (81.2% calories from 
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 34mg 
Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat.


 
                      * Exported from MasterCook *

                        Creamy Mashed Potato Bake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  mashed Potatoes
     1/4          tsp.  Garlic Powder
  1 1/3           cups  French's French Fried Onions
  1                cup  Sour Cream
     1/4           cup  Milk
  1                cup  shredded Sharp Cheddar Cheese

Combine mashed potatoes, sour cream, milk, garlic powder into large bowl.
Make sure all ingredients are well blended.

Spoon half the potato mixture into lightly greased 13x9x2" baking dish.
Sprinkle with 2/3 cup fried onions and 1/2 cup cheese.  Top with remaining
potatoes.

Bake at 350 degrees for 30 minutes or until good and hot.  Top with
remaining onions and cheese.  Bake 10 minutes longer or until onions are
nicely browned.

Contributed to the FareShare Gazette by PattyG, 4 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 248 Calories; 17g Fat (60.8% calories from 
fat); 8g Protein; 16g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 388mg 
Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.

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