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FareShare Gazette Recipes -- July 2004 - C's  (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Confetti Eggs
Corn & Rhubarb Pancakes

Corn Tortilla Quiche

Corny Greenbean Casserole

Crab Stuffed Eggs

Cream of Cauliflower Soup by Art

Creamy Summer Egg Spread

Crunchy Baked Fish

Crunchy Refrigerator Coleslaw

Crustless Ham And Cheese Quiche

Cukes and Dilled Eggs

Curried Egg Salad

Curried Eggs

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FareShare Gazette Recipes.

 
  
                      * Exported from MasterCook *

                              Confetti Eggs

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Italian sausage
  12                    eggs -- room temperature
  1              large  Spanish onion -- diced small
  1                     green bell pepper -- diced small
  1                     red bell pepper -- diced small
     2/3           cup  cream
                        salt and pepper -- to taste
     1/4      teaspoon  crushed red pepper flakes

Remove sausage casing, break up as best you can. Place in skillet with
onion, green peppers and red peppers. Cook until sausage is nicely browned,
breaking sausage up into smaller pieces with edge of spoon while cooking.

In a medium sized bowl, beat eggs with cream, salt, pepper and crushed red
pepper.

After you drain meat, add egg mixture to skillet over medium heat with meat
mixture.

Cook, pressing eggs to center to center and turning over so eggs good
thoroughly, try not to brown.

Serve with hashbrowns, homemade biscuits and really good preserves or
warmed honey.

Serves 6.

Contributed to the FareShare Gazette by Patty; 13 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 479 Calories; 39g Fat (74.4% calories from 
fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 455mg Cholesterol; 675mg 
Sodium.  Exchanges: 3 Lean Meat; 1 Vegetable; 6 Fat.


 
                      * Exported from MasterCook *

                         Corn & Rhubarb Pancakes

Recipe By     :Hallie
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  buttermilk pancake mix -- (500 mL)
  2               cups  corn kernels -- (500 mL)
                        [frozen or canned]
  1                cup  chopped rhubarb -- (250 mL)
                        [fresh or frozen]
  1                cup  coarsely shredded aged Cheddar cheese -- (250 mL)
  1                cup  milk -- (250 mL)
  1                cup  water -- (250 mL)
  2                     green onions -- chopped
                        Jalapeno pepper sauce -- to taste
                        Salt and pepper -- to taste

Stir the corn kernels and the rhubarb into the pancake mix until they are
coated. Add the shredded cheese.

Dump in the milk and water; stir just to mix.

Add the chopped onions, pepper sauce and, if desired, some salt and black
pepper to taste.

Set the batter aside to thicken up a bit while you heat the frying pan or
griddle. Whether or not you add oil to the pan is up to you.

Give the batter a quick stir and pour or ladle in approximately half-cup
(125 mL) size quantities into the hot pan. Cook until just starting to set
on the top then turn over and cook on the other side for about a minute
(depending on how hot your pan is).

Remove to a platter and keep warm while you finish cooking the rest of the
pancakes.

I served these with grilled hot Italian sausages; the combination was very
good.

I used pancake mix because I had it available but you can obviously make
your own batter from scratch using your favourite recipe. If you make your
own, be sure to mix the corn and rhubarb with the flour before adding the
liquids.

The tartness of the rhubarb went very well with the sweetness of the corn.

This recipe made enough serve 4 people.

MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 24 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 350 Calories; 6g Fat (14.1% calories from 
fat); 11g Protein; 66g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 827mg 
Sodium.  Exchanges: 4 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.


 
                      * Exported from MasterCook *

                           Corn Tortilla Quiche

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  pork sausage
  5                     corn tortillas
  1                cup  shredded Monterey Jack cheese -- (4 oz.)
  1                cup  shredded extra sharp Cheddar -- (4 oz.)
     1/4           cup  canned green chilies -- chopped, drained
  6                     eggs -- beaten
     1/2           cup  whipping cream
     1/2           cup  ricotta cheese
     1/2      teaspoon  chili powder
     1/4           cup  fresh snipped parsley
                        Salt and pepper to taste

In a skillet, cook sausage, breaking up into small pieces with edge of
spoon. When sausage is done, drain well.

Heat tortillas in a hot dry skillet one at a time until they are pliable.

Place tortillas in a 9-inch pie plate you've sprayed with non-stick spray,
overlapping and extending 1/2 inch beyond rim.

Place remaining tortilla in center of plate. Layer with sausage, Monterey
Jack and extra sharp Cheddar cheeses and chilies.

Combine eggs, cream, ricotta cheese and chili powder and salt and pepper;
slowly pour over green chilies in pie plate.

Bake at 350 degrees F. for 45 minutes or until the center is set and
puffed.

Sprinkle with parsley. Cut into 6 wedges.

Serves 6

Contributed to the FareShare Gazette by Patty; 8 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 523 Calories; 44g Fat (74.9% calories from 
fat); 21g Protein; 12g Carbohydrate; 1g Dietary Fiber; 280mg Cholesterol; 595mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 7 Fat.


 
                      * Exported from MasterCook *

                        Corny Greenbean Casserole

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  frozen French-style green beans
                        [thawed and drained]
  2               cups  frozen corn -- thawed and drained
  10            ounces  condensed cream of celery soup -- undiluted (1 can)
  1                cup  minced onion
  1                cup  sour cream
  1                cup  shredded Cheddar cheese
                        Salt and pepper to taste
  1           teaspoon  sugar
  1 1/2           cups  crushed Keebler Club Crackers -- about 36 crackers
     1/2           cup  French-fried onions

In a bowl, combine beans, corn, soup, onion, sour cream, cheese, salt,
pepper and sugar.

Transfer to a 13x9x2-inch baking dish that has been sprayed with non-stick
spray.

Sprinkle with cracker crumbs and then with french-fried onions.

Bake uncovered at 350 degrees F. until hot and bubbly, about 50 minutes.

*I use a whole cup of french-fried onions instead of the half cup and I mix
them with the cracker crumbs. I then melt 1/2 stick of butter and drizzle
over top of casserole.

Contributed to the FareShare Gazette by Patty; 6 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 141 Calories; 10g Fat (59.0% calories from 
fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 269mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat 
Milk; 1 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                            Crab Stuffed Eggs

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    hard-boiled eggs
  1                cup  crabmeat -- flaked
  1                cup  finely chopped celery
  2        tablespoons  chopped green pepper
  1           teaspoon  dry French dressing mix
     1/4           cup  mayonnaise
                        OR 1/3 cup sour cream -- can use Light

With a knife slice hard cooked eggs in 1/2 lengthwise. Remove yolks and
chop. Add flaked crabmeat, celery and green pepper.

Combine dressing mix with mayonnaise or sour cream. Add to egg yolks. Mix
well. Pile into egg whites. Chill.

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

Contributed to the FareShare Gazette by Bobbie; 8 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 61 Calories; 5g Fat (68.9% calories from 
fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 65mg 
Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                     Cream of Cauliflower Soup by Art

Recipe By     :Art Guyer
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               head  cauliflower
                        Non-fat cooking spray
  1                cup  sweet onions -- chopped
  2               cups  chicken broth
  2               cups  cold water
     1/2           cup  non-fat chicken gravy dry mix
  1           teaspoon  salt
     1/4      teaspoon  pepper
     1/8      teaspoon  nutmeg
  1                cup  skim milk
     1/4           cup  egg substitute
     1/2      teaspoon  lemon juice

Remove the stem and leaves from the head of cauliflower. Separate
the head into little florets and wash thoroughly. Coarsely chop
cauliflower and steam until tender. Set aside.

Heat a soup pot and spray bottom with non-fat cooking spray. When
hot, add the chopped onions and saute until translucent. Add the
broth and water to the pot and bring to a near boil. Add the gravy
mix, stirring continuously until it is smooth and there are no lumps.

Add the nutmeg, salt, pepper and reserved cauliflower.

Cook until the cauliflower begins to fall apart, about 10 more
minutes. Then with a hand blender pulse the soup until it is fairly
smooth (you can use a regular blender). Return to a low heat on the
stove.

In a small bowl mix the milk and egg substitute. Slowly add some of the
soup to the milk and egg mixture to temper it. When it is warm add back
to the main soup stirring it in slowly. Cook for another 5 minutes,
making sure never to boil it.

When ready to serve add the lemon juice and stir well to mix it in.

Garnish with chopped parsley.

Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 26 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 87 Calories; 3g Fat (26.8% calories from 
fat); 7g Protein; 9g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 988mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-
Fat Milk; 0 Fat.


 
                      * Exported from MasterCook *

                         Creamy Summer Egg Spread

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     eggs
     1/4           cup  cream cheese -- can be fat free
  1         tablespoon  Zesty Italian dressing mix -- dry
  2          teaspoons  chives

Break eggs in bowl; add chives and dressing mix; whip.

Cube cream cheese and add to egg mixture.

Cook in skillet over medium heat, stirring gently until eggs are set. Do
not over cook.

Chill Thoroughly.

Serve on your choice of crackers, zucchini or cucumber slices for a tasty
appetizer.

Makes 20 appetizers.

Contributed to the FareShare Gazette by Suzie; 19 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 23 Calories; 2g Fat (73.8% calories from 
fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 
20mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                            Crunchy Baked Fish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fish fillets -- sole, halibut,
                        any kind you want
     1/4           cup  milk
  1                cup  crushed potato chips
     1/4           cup  grated Parmesan cheese
     1/4      teaspoon  crushed dried thyme
  1         tablespoon  dry bread crumbs
  2        tablespoons  butter -- melted

Cut fish into serving size pieces.

Place milk in a shallow bowl.

In another shallow bowl, combine potato chips, parmesan cheese and thyme.

Dip fish in milk, then coat with potato chip mixture.

Sprinkle an 8-inch square baking dish you have sprayed with non-stick
cooking spray, with bread crumbs. Place fish over crumbs, drizzle with
melted butter.

Bake uncovered at 500 degrees F. for 14 minutes or until fish flakes easily
with fork.

Serves  4

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

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

Per Serving (excluding unknown items): 285 Calories; 15g Fat (48.3% calories from 
fat); 24g Protein; 12g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 349mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                      Crunchy Refrigerator Coleslaw

Recipe By     :
Serving Size  : 12    Preparation Time :12:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     cabbage head -- shredded
  1                cup  green peppers -- julienned
  2                     carrots -- shredded
  1                     Bermuda onions -- minced
  1                cup  Jicama
  1                cup  sugar
                        --- Dressing ---
  2          teaspoons  sugar
  1           teaspoon  celery seed
  1           teaspoon  salt
     1/4      teaspoon  black pepper
  1           teaspoon  dry mustard
  1           teaspoon  cilantro -- minced
  1           teaspoon  fresh parsley
     1/4      teaspoon  ground basil
     3/4           cup  vegetable oil
  1                cup  cider vinegar

* Add julienned or chopped jicama just before serving.

1. Shred the cabbage very thin. Combine with pepper, minced onion, and
carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar
reaches all the cabbage.

2. In a saucepan, combine all the dressing ingredients. Bring to a boil;
remove from heat. While still hot, pour this over the cabbage mixture,
blending well.

3. Cover and refrigerate 8 hours or overnight. Add jicama and stir again
before serving.

NOTES : This is a delicious salad that lends itself to advance preparation.

Contributed to the FareShare Gazette by Robin; 12 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 227 Calories; 14g Fat (52.8% calories from 
fat); 2g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 197mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 
1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                     Crustless Ham And Cheese Quiche

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  cooked ham -- diced
     1/4           cup  frozen cut broccoli -- thawed
     1/2           cup  Monterey Jack cheese -- shredded
     1/2           cup  Cheddar cheese -- shredded
  8                     eggs
     1/2           cup  milk
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

Preheat oven to 375F. Spray a 9-inch pie plate with non-stick vegetable
spray.

Scatter ham, broccoli, and cheeses evenly in prepared pie plate.

In a medium bowl, combine eggs, milk, salt, and pepper; whisk until well
blended. Pour into pie plate.

Bake for 40 minutes or until firm. Cut into wedges.

Yields 8 servings.

Contributed to the FareShare Gazette by Suzie; 6 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 169 Calories; 12g Fat (63.1% calories from 
fat); 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 558mg 
Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                          Cukes and Dilled Eggs

Recipe By     :Susan Herrmann Loomis
Serving Size  : 40    Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     European cucumber
                        or 4 to 5 Kirby {pickling} cucumbers
  6              large  hard-boiled eggs
  3        tablespoons  sour cream
  1           teaspoon  heavy whipping cream
  1 1/4      teaspoons  Dijon mustard
     1/3           cup  gently packed fresh dill sprigs
                        Salt -- to taste
                        Cayenne pepper -- to taste
                        Fresh dill sprigs for garnish -- small handful

Using the tines of a fork, score the cucumber down its length so that when
you cut it in rounds, they will be somewhat scalloped. Cut the cucumber
into thick (1/4-inch) rounds.

Mash the eggs in a large bowl, using a fork or a potato masher, until the
whites are finely crumbled. Mix in the sour cream, heavy cream, and mustard
until thoroughly combined.

Mince the dill and add it. Then season to taste with salt and cayenne
pepper.

Place a mounded teaspoon of the egg mixture atop each cucumber round, and
garnish with a dill sprig. These can be made up to 2 hours in advance;
cover them with waxed paper and keep refrigerated. Remove them from the
refrigerator about 30 minutes before serving, so they aren't chilled. This
recipe yields about 40 pieces.

Variation :  Mix the sour cream, 2 teaspoons heavy cream and 1 1/2
teaspoons best-quality curry powder into the mashed eggs. Season to taste
with salt. Place a mounded teaspoon of the egg mixture atop each cucumber
round and garnish with a leaf of Italian (flat-leaf) parsley.

Comments : These tidbits are a perfect addition to a family reunion where
barbecue or fried chicken is on the menu because they act as both a snack
and a salad -- and they are small, light and attractive enough to appeal to
all ages.

Recipe Source: FARMHOUSE COOKBOOK   by Susan Herrmann Loomis

Contributed to the FareShare Gazette by Nancy; 15 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 14 Calories; 1g Fat (68.1% calories from 
fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 
12mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                            Curried Egg Salad

Recipe By     :Katherine Greenberg and Barbara Kyte
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --For 1--
  1 1/2    tablespoons  mayonnaise
  1                     hard-cooked egg -- chopped
     1/2                green onion -- sliced
  1               dash  curry powder
     1/4      teaspoon  soy sauce
     1/2      teaspoon  lemon juice
  1 1/2      teaspoons  parsley -- chopped
                        --For 2--
  3        tablespoons  mayonnaise
  2                     hard-cooked eggs -- chopped
  1                     green onion -- sliced
  1               dash  curry powder
     1/2      teaspoon  soy sauce
  1           teaspoon  lemon juice
  1         tablespoon  parsley -- chopped

Combine all ingredients except parsley in a mixing bowl. Toss gently to
blend. Fill tomatoes and garnish with parsley, if desired.

Source : "Cooking for 1 or 2"

S(MC Formatted by Dee): ""

Copyright : " 1993 Bristol Publishing Enterprises, Inc.;
ISBN 1-55867-089-0"

Dee's Notes: 

This is a recipe for a filling to be used for stuffed tomatoes but I will
be making it for sandwiches or the tomatoes.

Contributed to the FareShare Gazette by Dee; 15 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 459 Calories; 53g Fat (96.0% calories from 
fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 616mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.


 
                      * Exported from MasterCook *

                               Curried Eggs

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-07 July 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- boiled,
                        cooled and peeled
  1              small  white onion -- peeled and chopped
                        fine
  1           teaspoon  curry powder -- such as Madras
                        [1 to 2 teaspoons]
     1/2      teaspoon  garam masala
  1               dash  salt
                        shake of pepper
  1         tablespoon  flour
     1/2           cup  milk

Saute the onion in a little oil, slowly. Sprinkle with the curry powder,
salt and pepper. Shake flour over this and stir in. Add the milk, stirring
while it thickens. Shake in the garam masala and keep mixing this around in
the pan. If this is too thick, add a little more milk, you want a medium
sauce. Quarter the three hard boiled eggs and add them to the sauce.

Serve, over toast points or over rice for a supper dish.

Do not omit the garam masala, it can be obtained at an East Indian grocer.

Contributed to the FareShare Gazette by Doug; 3 July 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 174 Calories; 9g Fat (46.1% calories from 
fat); 11g Protein; 12g Carbohydrate; 1g Dietary Fiber; 289mg Cholesterol; 249mg 
Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 
1 Fat.

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