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FareShare Gazette Recipes -- May 2004 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Five Beans Congee
French Meat Pie

Fresh Spinach Salad

Frosted Cranberry Squares

Frozen Strawberry Torte

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                       * Exported from MasterCook *

                            Five Beans Congee

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  red bean
     1/4           cup  green bean
     1/4           cup  white bean
     1/4           cup  black eyed bean
     1/4           cup  black bean
  70             grams  rice
  14              cups  water
     1/3         piece  dry tangerine peel
  1       280 grams slab  sugar

1. Rinse all beans and tangerine peel.

2. Rinse and drain rice. Bring water to a rolling boil, add all
ingredients to the water and cook over medium heat for 1 hour until
beans are tender.

3. Add slab sugar to taste and serve.

This recipe is provided by Towngas Cooking Centre

2001 All rights reserved. Hong Kong And China Gas Company Limited
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie, 12 May 2004
www.fareshare.net

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Per Serving (excluding unknown items): 223 Calories; trace Fat (0.3% calories from 
fat); 1g Protein; 56g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 18mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 3 Other Carbohydrates.


 
                      * Exported from MasterCook *

                             French Meat Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  lean ground beef
     3/4         pound  lean ground pork
  4             medium  potatoes
     1/4      teaspoon  cinnamon
     1/4      teaspoon  ground cloves
  4                     garlic cloves -- minced
  1             medium  onion -- diced
  3        tablespoons  butter
                        Salt and Pepper to taste
  2                     pie crusts -- unbaked

Saute' onions and garlic in 1 tablespoon butter. Add ground meats, salt and
pepper. Cover and cook slowly, stirring occasionally.

Peel, boil and mash potatoes without butter or milk. Add cooked meat to
mashed potatoes and mix well. Mix in spices.

Fill pie crust; dot with remaining 2 tablespoons butter and cover with
second pie crust. Cut 3 slits in top of pie. Spray top of crust with
a little non-stick spray.

Cook in oven at 425 degrees F. for 30 minutes, reduce heat to 350 degrees
F. until golden brown about 45 to 50 minutes.

Serve while very hot.

Be sure and cover your pie with a sheet of foil with a hole cut out of the
middle so your crust does not burn.

Contributed to the FareShare Gazette by Patty; 23 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 407 Calories; 25g Fat (56.1% calories from 
fat); 12g Protein; 33g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 369mg 
Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.


 
                      * Exported from MasterCook *

                           Fresh Spinach Salad

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh spinach
     1/4         pound  bacon -- fried crisp and
                        crumbled
  1                     hard-boiled egg
  1              small  red onion
                        Dressing:
     1/2           cup  Olive Oil
     1/4           cup  Red Wine Vinegar
  1           teaspoon  Salt
                        Freshly ground Black Pepper -- to taste
     1/8      teaspoon  Oregano
     1/4      teaspoon  Garlic Powder

Wash and dry spinach leaves stripping off the hard stem that runs down
through back of leaf. The way to do this is, fold spinach leaf in half
along center. Take hold of stem end and start gently pulling until it has
separated itself from the leaf. Slice onion thinly and separate rings.
Toss spinach leaves you have torn into bite-sized pieces with the red onion
rings. Grate up hard-boiled egg and set aside. Set bacon crumbles aside.

Dressing

Combine all ingredients in blender, blend until well mixed. Store covered
in refrigerator until ready to use. Store spinach and onion salad covered
in fridge until ready to use. Also the egg and the bacon.

To Assemble Salad:

Arrange Spinach and onion salad in 6 bowls. Pour dressing over each or mix
dressing with salad and then put into salad bowls. Sprinkle a little egg
over top and then some bacon crumbles. Serve immediately.

Footnote - Sometimes I like to eliminate the egg and add some sliced fresh
Strawberries or Seedless Grapes to the Salad.

Contributed to the FareShare Gazette by Patty; 30 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 310 Calories; 28g Fat (80.9% calories from 
fat); 9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 728mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 5 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                        Frosted Cranberry Squares

Recipe By     : American Cooking
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1          13 oz can  crushed pineapple
  2           3 oz pkg  lemon gelatin
  1        7 oz bottle  ginger ale
  1              pound  can  jellied cranberry sauce
  1           8 oz pkg  cream cheese
  1           2 oz pkg  dessert topping mix
     1/2           cup  chopped pecans
  1         tablespoon  butter

Drain pineapple, reserving syrup. Add enough water to pineapple syrup
to make 1 cup liquid. Bring liquid to a boil; stir in gelatin until
dissolved. Cool to room temperature. Add ginger ale; chill until
thickened. Crush cranberry sauce with fork; add pineapple. Stir mixture
into gelatin; turn into 9 inch square pan. Chill until firm. Soften
cream cheese prepare dessert topping mix according to package
directions; beat in cream cheese. Spread over gelatin. Spread pecans
in shallow pan; add butter. Bake at 350 for 10 minutes or until
pecans are lightly toasted. Sprinkle pecans over cream cheese mixture.

Chill dessert until ready to serve. cut into 9 squares.

Serves 9.

Bobbie's Note: I made this with a few changes. I didn't have lemon
gelatin so used sparkling orange. I also didn't use dessert topping
mix, I used Cool-Whip. I made half the recipe and we all loved it.
My husband doesn't like most fruit or gelatin and he thought it was
great.

Contributed to the FareShare Gazette by Bobbie 11 May 2004
www.fareshare.net

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Per Serving (excluding unknown items): 175 Calories; 15g Fat (71.9% calories from 
fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 89mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Frozen Strawberry Torte

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  strawberries -- divided
  1                cup  sugar
     1/2           cup  whole milk
  3              drops  red food coloring -- (3 to 4)
  1            package  French vanilla instant pudding
  8             ounces  Cool Whip
  1                     loaf pound cake -- homemade or bought

Put 2 cups of Strawberries in food processor with blade; use short pulses
to chunk up fruit fairly small. Add 1/2 cup sugar, stir well. Add milk and
food coloring. Sprinkle with pudding mix; stir until blended. Fold in 2
cups of Cool Whip.

Split cake into 3 horizontal layers. Place bottom layer on pretty serving
plate.

Fold remaining Cool Whip into the remaining strawberries you have stuck all
over with a small fork with short tines and have sugared and let set about
30 minutes. Drain these whole berries before folding in the Cool Whip.

Spread with layer of first strawberry mixture. Divide second strawberry
mixture and spoon on half of it over first layer. Lay second layer of cake
over the strawberry layer. Do not press down. Add another layer of first
strawberry mixture, then the other half of whole strawberry mixture. Lay
top piece of cake on top of this layer.

Frost all over with first strawberry mixture until well covered.

Cover and freeze several hours before serving. Remove from freezer 10-20
minutes before serving.

Serves 10.

Footnote, whole strawberries will still be frozen some, so warn your guests
they are not going to break their teeth if they bite down on one.

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

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Per Serving (excluding unknown items): 103 Calories; 1g Fat (5.1% calories from 
fat); 1g Protein; 25g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 7mg 
Sodium.  Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

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