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FareShare Gazette Recipes -- August 2004 - E's

 

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Recipes Included On This Page

Easy Refrigerator Pickles
Eggplant-Ricotta "Sandwiches"

Eggs Benedict Bread Pudding

Eggs Not-So-Benedict with Creamy Spinach Sauce

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                      * Exported from MasterCook *

                        Easy Refrigerator Pickles

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  thinly sliced cucumber
  2               cups  thinly sliced onion
  1 1/2           cups  white vinegar
  1                cup  sugar
     1/2      teaspoon  salt
     1/2      teaspoon  mustard seeds
     1/2      teaspoon  celery seeds
     1/2      teaspoon  ground turmeric

Place half of cucumber in a large glass bowl and top with half of onion.
Repeat procedure with remaining cucumber and onion.

Combine vinegar and remaining ingredients in a saucepan; stir well. Bring
to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and
marinate in refrigerator 4 days.

Serving Size: 1/4 cup

Description : "These pickles are crisp, refreshing, and both sweet and
sour—everything a perfect pickle should be. Thank you Alice Flake of
Tacoma, Washington, for the recipe."

Source : "Cooking Light, April 1997, p.177"
Copyright : "© Cooking Light"
Yield : "12 cups"

NOTES : Pickles can be stored in refrigerator for up to 1 month.

Contributed to the FareShare Gazette by Chupababi; 17 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 19 Calories; trace Fat (0.7% calories from 
fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                      Eggplant-Ricotta "Sandwiches"

Recipe By     :Vegetariana, by Nava Atlas, page 150
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  part-skim ricotta cheese
     1/4           cup  grated Parmesan cheese
  2             medium  eggplants -- more round than long
  1             recipe  Quick Tomato-Herb Pasta Sauce
  1 1/2           cups  grated mozzarella cheese

Eggplant slices filled with ricotta cheese make a nice change of pace from
Eggplant Parmigiana.

Combine the cheeses in a mixing bowl, mix well; set aside.

Peel each eggplant and slice crosswise into 8 slices. Broil several slices
at a time, brushed with a little oil, in the broiler of your oven, until
both sides are lightly browned and tender but firm.

Turn the oven to 350F.

Oil one or two shallow baking dishes, as needed; pour in just enough pasta
sauce to coat the bottom. Make "sandwiches" by spreading the ricotta
mixture on one eggplant slice and covering it with another slice of the
same size. Arrange in the baking dishes; top with more sauce and sprinkle
with the grated mozzarella.

Bake for 25 to 30 minutes. Serve at once.

Source : "Vegetariana, by Nava Atlas, revised edition"

Copyright : "© 1993 by Nava Atlas.  ISBN: 0-316-05743-6"

NOTES : Bobbie's Note: I made half of this recipe. It was delicious. We had
a longer-thinner eggplant so had a total of 5 "sandwiches" (10 slices).

Contributed to the FareShare Gazette by Bobbie; 14 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 239 Calories; 11g Fat (39.7% calories from 
fat); 17g Protein; 20g Carbohydrate; 6g Dietary Fiber; 39mg Cholesterol; 241mg 
Sodium.  Exchanges: 2 Lean Meat; 2 1/2 Vegetable; 1 Fat.


 
                      * Exported from MasterCook *

                       Eggs Benedict Bread Pudding

Recipe By     : Gourmet 12/97
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     English muffins
  3               cups  broccoli florets -- (1 inch)
  6             ounces  Canadian bacon
  1           teaspoon  vegetable oil
  4              large  hard boiled eggs
  1                cup  Jarlsberg cheese -- coarsely grated
     2/3           cup  chicken broth
  3              large  uncooked eggs
     1/4           cup  fresh lemon juice
  1                cup  heavy cream
  1                cup  milk
  1         tablespoon  unsalted butter -- softened

Split muffins. In a large baking pan dry muffin halves, uncovered, at room
temperature 12 hours or in a 250 degree F. oven for one hour.

Butter a 13 x 9 x 2-inch baking pan.

In a large saucepan of boiling salted water cook broccoli until crisp-
tender, about 3 minutes. Drain broccoli under cold running water and drain
well.

Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate
heat, stirring, 3 minutes. Drain bacon well on paper towel.

Chop hard boiled eggs.

Arrange muffin bottoms, split sides up, in one layer in baking dish and
sprinkle evenly with hard boiled eggs, bacon, broccoli, Jarlsberg and salt
and pepper to taste.

In a small heavy saucepan bring broth to a boil.

In a bowl whisk together 2 uncooked eggs and lemon juice. Whisk half of
broth mixture in a stream into egg mixture and whisk mixture into broth
remaining in pan. Cook mixture over moderately low heat, stirring, until
thickened (do not let boil).

In bowl whisk together remaining uncooked egg, cream, milk and salt and
pepper to taste; whisk in lemon mixture in a stream until combined well.
Pour custard slowly and evenly over muffins in baking dish.

Butter tops and quarter them. Arrange muffin pieces on top of custard,
buttered side up.

Chill pudding, covered, at least one hour and up to 12. (If chilling
pudding 12 hours, bottom muffin layer will develop a custard-like
consistency.

Preheat oven to 350 degrees F.

Bake pudding in middle of oven until custard is set, about 30 minutes.

Serves 6 as a brunch main course.

Contributed to the FareShare Gazette by Jennie; 10 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 449 Calories; 27g Fat (54.5% calories from 
fat); 19g Protein; 33g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 882mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1/2 Non-Fat Milk; 4 1/2 Fat.


 
                      * Exported from MasterCook *

              Eggs Not-So-Benedict with Creamy Spinach Sauce

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     English muffins
  4                     eggs -- poached
  4             slices  large tomato -- (thick slices)
                        [hothouse, beefsteak or "ugly" work well]
  1                cup  baby spinach -- sautéed
                        Salt and fresh ground pepper to taste
  1                cup  milk
  2        tablespoons  Knorrs Cream of Spinach soup mix
                        Raw baby spinach leaves for garnish

Assemble (bottom to top):
1/2 English muffin, slice of tomato, sautéed spinach, poached egg.

Meanwhile, bring 1 cup of milk to a simmer. Add the soup mix and simmer
another two minutes. Sauce will begin to thicken.

Spoon sauce over assemble muffins (approximately 3 tablespoons each).
Garnish with a crank of fresh black pepper and spinach leaves.

**Tomatoes can be substituted by sautéed mushrooms or asparagus. Baby
arugula can replace spinach.

Serves two but recipe can be doubled, tripled etc.

Source : presented by Highland Manor Bed & Breakfast

Contributed to the FareShare Gazette by Dee; 12 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 416 Calories; 15g Fat (32.0% calories from 
fat); 22g Protein; 50g Carbohydrate; 6g Dietary Fiber; 391mg Cholesterol; 468mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 
Non-Fat Milk; 2 Fat.

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