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FareShare Gazette Recipes -- May 2004 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Salsa Verde (Cooks Illustrated)
Southern Pecan Tarts

Spicy Bean Salad

Strawberry Lemonade

Strawberry Lemondrift Pie

Strawberry Pastries

Strawberry Raspberry Trifle

Strawberry Soup

Strawberry-Rhubarb Upside-Down Cake

Sugar Free Polka Dot Shortbread Bars

Sweet and Tart Salad

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                      * Exported from MasterCook *

                     Salsa Verde (Cooks Illustrated)

Recipe By     : Cooks Illustrated
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  minced fresh parsley
  1         tablespoon  minced fresh basil leaves
  1         tablespoon  pitted and minced green olives
  1 1/2      teaspoons  drained and minced capers
  1             medium  garlic clove -- minced
  1                     anchovy fillet -- minced
  2        tablespoons  extra-virgin olive oil
  1         tablespoon  lemon juice
                        Ground black pepper -- to taste

Combine all of the ingredients, including pepper to taste, in a
small bowl.

The salsa verde can be covered with a sheet of plastic wrap or a
thin film of oil and refrigerated for up to 3 days.

Makes about 1/2 cup

Not to be mistaken for the Mexican salsa made from tomatillos, this Italian
sauce is similar to pesto (both sauces are raw) but combines fresh parsley
and basil with piquant capers, olives, and anchovies. Salsa verde works
well with beef.

Cooks Illustrated
The Best Recipe: Grilling & Barbecue

Contributed to the FareShare Gazette by Art; 22 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 129 Calories; 14g Fat (93.4% calories from 
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 76mg 
Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                           Southern Pecan Tarts

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  Keebler Ready-Crust Graham Cracker Tart
                        Crusts
  2                     eggs
     1/2           cup  light corn syrup
     1/3           cup  brown sugar
  2        tablespoons  butter or margarine -- melted
  2          teaspoons  flour
     1/2      teaspoon  vanilla
     1/8      teaspoon  salt
     1/2           cup  pecan halves

Preheat oven to 325F.

In medium bowl, beat eggs until foamy. Add remaining ingredients except
nuts. Beat until well blended.

Place tart crusts on baking sheet. Arrange nuts in crusts. Pour filling 
over nuts to just below edge.

Bake on baking sheet in preheated oven about 30 to 35 minutes or until dark
golden brown.

Cool. Serve with whipped topping and pecan halves.

Source : "Classic American Pies"
S(MC Formatted by): "1984 Keebler Company"

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

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

Per Serving (excluding unknown items): 227 Calories; 11g Fat (43.0% calories from 
fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 138mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                             Spicy Bean Salad

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14 1/2        ounces  green beans -- drained (1 can)
  16            ounces  pinto beans -- (1 can)
                        drained and rinsed
  16            ounces  butter beans -- (1 can)
                        drained and rinsed
  1             medium  red onion -- cut into thin strips
  1             medium  red bell pepper
                        or yellow bell pepper -- cut into strips
                        Dressing:
     1/2           cup  white vinegar
     1/3           cup  olive oil
  1           teaspoon  bottled minced garlic
  1           teaspoon  sugar -- (1 to 3 tsp.)
     1/8      teaspoon  red chili pepper flakes
                        Garnish:
  6             slices  bacon -- fried crisp
                        and crumbled

In a large bowl, combine salad ingredients.

In blender, combine dressing ingredients to emulsify or infuse the oil well
with vinegar. Pour dressing over vegetable salad, fold gently until
everything is well coated.

Put in a pretty bowl that will show off the colorful vegetables, cover and
refrigerate at least 2 hours before serving.

Remove salad from refrigerator and remove cover. Sprinkle bacon crumbs over
salad.

Yields eight 1/2-cup servings.

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

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

Per Serving (excluding unknown items): 485 Calories; 13g Fat (22.8% calories from 
fat); 25g Protein; 72g Carbohydrate; 28g Dietary Fiber; 4mg Cholesterol; 120mg 
Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                           Strawberry Lemonade

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  sugar -- (3/4 to 1 cup)
  3             ounces  strawberry flavored gelatin -- (1 package)
  1                cup  boiling water
  6               cups  cold water
  1                cup  fresh lemon juice

In 3-quart heat-proof pitcher, stir together sugar, strawberry-flavored
gelatin and boiling water. Continue stirring until sugar and gelatin are
dissolved. Add the cold water and lemon juice. Stir well. Refrigerate to
chill. Serve over ice. Garnish with lemon slices

OR for Blueberry-Raspberry Limeade:

Replace strawberry gelatin with Blueberry-raspberry gelatin and use 1/2 cup
lemon juice and 1/2 cup lime juice in place of the 1 cup of lemon juice.
Garnish with lime slices.

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

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

Per Serving (excluding unknown items): 80 Calories; 0g Fat (0.0% calories from 
fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
7mg Sodium.  Exchanges: 0 Fruit; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Strawberry Lemondrift Pie

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              pints  California strawberries
     1/2           cup  low-fat milk
  1           envelope  unflavored gelatin
     2/3           cup  sugar
  1 1/2    tablespoons  fresh lemon peel -- grated
     1/4           cup  fresh lemon juice
  2               cups  whipping cream
  1             9 inch  pie shell -- baked cooled
                        powdered sugar

Stem strawberries, cover and chill. In 1-quart saucepan combine milk and
gelatin; set aside 5 minutes. Stir in sugar. Stir over low heat until
gelatin and sugar are completely dissolved. Stir in peel and juice. Cool to
room temperature, then chill until syrupy, about 15 minutes. Meanwhile, in
large bowl whip cream to form stiff peaks. Fold in gelatin mixture to blend
thoroughly. Spoon into pie shell, mounding top. Halve strawberries. Cover
filling with strawberries. Chill until firm, at least 2 hours. Dust lightly
with powdered sugar just before serving.

Makes 6 to 8 servings

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

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

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

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

Per Serving (excluding unknown items): 412 Calories; 28g Fat (60.0% calories from 
fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 195mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                           Strawberry Pastries

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             sheets  frozen puff pastry -- thawed
     1/4      teaspoon  confectioners' sugar
  2              pints  strawberries -- sliced
                        Vanilla Custard:
  1                     vanilla bean
  1                cup  half-and-half
  3                     egg yolks
  3        tablespoons  sugar
     1/2           cup  heavy cream -- whipped

Preheat oven to 425F. Line baking sheets with waxed paper.

Roll each sheet of dough to a 12 x 6-inch rectangle. Cut each sheet into 4
even pieces. Place dough on prepared sheet; prick with a fork. Sift with
confectioners' sugar. Refrigerate for 30 minutes.

Bake for 5 minutes. Increase oven temperature to 450F. Bake for 4 minutes
or until pastries are golden brown and puffed. Let cool on a wire rack.

Spread Vanilla Custard over half the pastries. Cover with sliced
strawberries; top with remaining pastries. Dust with confectioners' sugar.

Vanilla Custard:
Split vanilla bean in half lengthwise. Place in a heavy saucepan. Add
half-and-half; bring to a boil. Cook for 10 minutes; remove vanilla bean.

In a bowl, beat egg yolks and sugar until smooth and creamy. Add a little
hot half-and-half; whisk until blended. Pour back into saucepan. Bring to a
boil, whisking constantly, until thick and creamy. Remove from heat. Beat
until cool. Fold whipped cream into custard.

Yield: 12 pastries

Source:  "http://www.amethysts-recipes.com/"

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

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

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

Per Serving (excluding unknown items): 76 Calories; 5g Fat (58.7% calories from 
fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 6mg 
Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                       Strawberry Raspberry Trifle

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cold whole milk
  2           packages  white chocolate pudding mix -- instant type
  1                     angel food cake -- store-bought
                        at least 14-ounce -- cubed
                        into 1-inch cubes
  3               cups  sliced strawberries
  3               cups  fresh raspberries
  8             ounces  Cool Whip -- thawed

Garnish with fresh strawberries and raspberries.

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly
thickened. Place a third of the cake cubes in a trifle bowl or deep glass
bowl 3 1/2-quart size. Top with a third of the pudding, 1 cup strawberries,
1-1/2 cups raspberries and a third of the Cool Whip. Layer with a third
more of the cake cubes and pudding, 1 cup strawberries and a third of the
Cool Whip.

Top with remaining cake cubes, pudding, strawberries, raspberries and cool
whip. Garnish top with the whole berries. Cover with plastic wrap and
refrigerate several hours before serving.

Footnote; Take a small fork with short thin tines and poke holes all over
berries and then sugar stirring to coat berries all over Keep them separate
until time to garnish and fruit will be sweetened all the way through.

Yields 12 servings.

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

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

Per Serving (excluding unknown items): 156 Calories; trace Fat (2.6% calories from 
fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 253mg 
Sodium.  Exchanges: 1/2 Fruit; 2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                             Strawberry Soup

Recipe By     : Junior League of Norfolk-Virginia Beach
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         quarts  fresh strawberries
  5               cups  cold white grape juice
  1                cup  dry white wine
  1         tablespoon  fresh lemon juice
     3/4           cup  sugar
  1                cup  plain yogurt
  1                cup  light cream

Puree strawberries in a food processor or blender.  Pour pureed berries into a
medium saucepan.  Mix in cold white grape juice, white wine, and lemon juice;
bring to a boil.

Boil for two minutes over medium heat.  Stir in sugar; cook for an additional
six minutes.

Cover and refrigerate for several hours or overnight.  Stir in yogurt and 
light cream several hours before serving.  Return to refrigerator to chill 
thoroughly before serving.

Source:  "Toast to Tidewater, Celebrating Virginia's Finest Food & 
Beverages" to be published fall 2004 by the Junior League of Norfolk-
Virginia Beach.  Prepare this soup in advance.  It pairs well with 
Barboursville Vineyards Sparkling Brut.

Published in "The Virginian-Pilot" Wednesday, May 5, 2004.

NOTES: 

I prepared this for our Mother's Day Dinner and it turned out excellent.  
I cut the recipe in about half and we still had leftovers.  The recipe 
calls for straining the mixture after it is pureed.  However, I have a 
Vit-a-Mix Blender that, when run on high speed for about a minute, left 
nothing to be strained out <G>.  

I recommend preparing this recipe the day before or early in the morning 
of the day you want to serve it because of the chilling times required.  
I will definitely fix this again.

Formatted in MasterCook by Art Guyer

Contributed to the FareShare Gazette by Art Guyer 9 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 204 Calories; 7g Fat (33.5% calories from 
fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 29mg 
Sodium.  Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                   Strawberry-Rhubarb Upside-Down Cake

Recipe By     :
Serving Size  : 12    Preparation Time :0:25
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter or margarine
  1                cup  packed brown sugar
  2               cups  sliced fresh strawberries
  2               cups  chopped fresh rhubarb
  1            package  Betty Crocker SuperMoist French vanilla
                        cake  mix
  1 1/4           cups  water
     1/3           cup  vegetable oil
  3                     eggs

Heat oven to 350 F (325 F for dark or nonstick pans).  Melt butter in
rectangular pan, 13x9x2 inches, in oven..  Sprinkle brown sugar evenly
over butter.  Arrange strawberries on brown sugar; sprinkle evenly
with rhubarb.  Press strawberries and rhubarb gently into brown sugar.

Beat cake mix, water, oil and eggs in large bowl with electric mixer
on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping
bowl occasionally.  Pour batter over strawberries and rhubarb.

Bake 45 to 55 minutes or until toothpick inserted in center comes out
clean.  Immediately run knife around side of pan to loosen cake, and
turn pan upside down onto heatproof serving plate; leave pan over cake
1 minute so brown sugar topping can drizzle over cake.  Cool 30
minutes.  Serve warm or cool.  Store loosely covered.

High Altitude (3500 - 6500 ft):  Heat oven to 375F.  Stir 1 tablespoon
Gold Medal all-purpose flour into dry cake mix.  Use 2 tablespoons oil.

Makes 12 servings

Source:  "Betty Crocker #207 SuperMoist Cake Mix Recipes, April, 2004"
S(mastercook formatting by):  "Connie Taylor"
Copyright:  "2004 by General MIlls, Inc.,  Minneapolis, MN"
Start to Finish Time:  "1:55"

Serving Ideas: Special Touch: Serve this summery cake with whipped
cream and fresh strawberry slices.

Success Hint: When choosing rhubarb, pick out crisp, brightly colored
stalks.  Rhubarb, when tightly wrapped in a plastic bag, should kept
up to 3 days in the refrigerator.

This cake is best made with fresh rhubarb.  Frozen rhubarb has too much
moisture and will take longer to bake.

Bobbie's Note: My cake came out a little flatter than the picture, but
the flavor was delicious! It was very easy too.  I served it with
whipped topping.

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

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

Per Serving (excluding unknown items): 173 Calories; 11g Fat (56.0% calories from 
fat); 1g Protein; 18g Carbohydrate; 0g Dietary Fiber; 57mg Cholesterol; 61mg 
Sodium.  Exchanges: 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                   Sugar Free Polka Dot Shortbread Bars

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Hershey's Sugar Free Chocolate Candies
                        -- (3.3-ounce bag) divided
     3/4           cup  butter -- (1-1/2 sticks)
                        softened
  7        tablespoons  sucralose -- granular form*
  2          teaspoons  vanilla extract
  1 3/4           cups  all-purpose flour

Heat oven to 350F. Grease 8 or 9-inch square baking pan. Remove wrappers from
chocolates; chop 10 chocolates in 1/4- inch pieces. Set aside.

Beat butter, sucralose and vanilla until well blended. Gradually beat in 
flour.
(Dough will be crumbly, but moist.) Stir in chocolate pieces. Pat dough into
prepared pan.

Bake 30 to 35 minutes or until lightly browned. Remove from oven; immediately
cut into bars. Cool completely in pan on wire rack. Remove bars from pan; 
place on
sheet of waxed paper.

Place remaining 2 chocolates in small microwave-safe bowl. Microwave at HIGH
(100%) 30 seconds; stir. If necessary, microwave at HIGH 10 seconds at a time,
stirring after heating, until chocolate is melted. Drizzle bars.

*Sold as Splenda

Source: 
"http://www.culinary.net/recipes/desserts/2872-polkadotshortbreadbars.html"
Yield:  "24 bars"

Contributed to the FareShare Gazette by Chupa 9 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 85 Calories; 6g Fat (62.0% calories from 
fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 59mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1 Fat.


 
                       * Exported from MasterCook *

                           Sweet and Tart Salad

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  packaged Cole Slaw Mix
  1 1/2           cups  diced Red Apple
     1/2           cup  sliced Celery
                        Celery Seed Dressing:
     1/2           cup  Sugar
  1           teaspoon  Dry Mustard
  1           teaspoon  Salt
  4 1/2    tablespoons  Cider Vinegar
  1           teaspoon  dehydrated Onion Flakes
     1/2           cup  Canola Oil
  1         tablespoon  Celery Seed

In blender mix, sugar, mustard and salt. Blend in 2 tablespoons of the
cider vinegar and the onion. Gradually blend in canola oil by pouring in
thin stream. Beat until thick and light. Slowly beat in remaining vinegar.
Stir in celery seed by hand. Store covered in refrigerator. Whisk or shake
well before using.

Yields about 1 2/3 cups.

To Serve Salad:

Toss together cole slaw mix, apples and celery. Pour 1/2 cup celery seed
dressing on and toss lightly to coat evenly.

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

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

Per Serving (excluding unknown items): 235 Calories; 19g Fat (68.9% calories from 
fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 366mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1 Other 
Carbohydrates.

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