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FareShare Gazette Recipes -- August 2004 - F's

 

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Recipes Included On This Page

Fermented Dill Pickles Refrigerated "Clausen" Type
Fluffy Light as a Feather Eggs

Fresh Cucumber Pickle (Ajad)

Fresh Vegetable Pasta Salad

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                      * Exported from MasterCook *

           Fermented Dill Pickles  Refrigerated "Clausen" Type

Recipe By     : Linda Lou at the Harvest Forum.
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     one-gallon jar
                        Pickling cucumbers
  12                    fresh dill flower heads
                        or 2 tablespoons dried dill weed
                        and 2 tablespoons dried dill seed
  10                    garlic cloves -- (10 to 12)
  6                     peppercorns -- (6 to 8)
     1/4           cup  vinegar
     1/2           cup  salt
  1 1/2         quarts  water

In 1-gallon jar add pickling cucumbers Rinse but do not wash the
cucumbers. Add dill flower heads or dried dill weed and seed, garlic,
peppercorns and vinegar. Dissolve salt in water and add to jar. Fill jar
the remaining way with water. Add weight to keep cucumbers under brine.

Fermentation sequence:
1. Clear brine  no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine  no gas formation, 5 to 6 days

Pickles ready to eat after 10-11 days.

Refrigerate pickles if you do not want to process them.

To process the pickles :
Fill clean, sterilized quart jars with pickles to within 1/2-inch of the
top. Wipe, seal, and process in a hot water bath at 170 degrees F. for 15
minutes. Remove and place on towel in a draft free area. Let jars stand for
12 hours. Label and date. Store in a dark, cool area.

S(Formatted by Chupa): "~"
Yield : "1 gallon"

Contributed to the FareShare Gazette by Chupababi; 31 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 54 Calories; trace Fat (1.6% calories from 
fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 51209mg 
Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Fluffy Light as a Feather Eggs

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  Texas-style bread -- or bread
                        sliced 1-inch thick
  1 1/2           cups  shredded cheese -- white Cheddar,
                        sharp Cheddar and Monterey Jack
                        make a lovely three-cheese sauce for this
  1 1/2           cups  whole milk
  6              large  eggs
                        Butter
                        Pepper
                        Oregano
                        Dry mustard

Generously butter 6 custard cups or ramekins.

Butter one side of each slice of bread. Fit a slice into each cup or
ramekin, butter side up. Pepper bread, sprinkle with 1/4 cup cheese.

Beat eggs and add 1/4 teaspoon oregano and 1/2 teaspoon dry mustard. Pour
over the bread and cheese in each cup or ramekin; cover and refrigerate
overnight.

In the morning remove prepared eggs from refrigerator and let sit 15
minutes before baking.

Bake in a 350-degree F. oven for 30-40 minutes or until puffed and golden
brown. Remove from baking dishes and serve immediately with hashbrowns and
fresh fruit.

Variation - Instead of individual ramekins, arrange bread in buttered
13x9x2-inch baking dish, butter side up. Add diced ham or sausage, onions,
peppers, mushrooms or anything that appeals to you. Place these ingredients
on top of bread. Cover with eggs you have beaten with the oregano and dry
mustard. I would add some salt too. Cover and refrigerate overnight. The
next morning let egg dish sit on counter 15 minutes before baking. Just
before putting in oven, sprinkle top with the cheese. Bakes in about the
same amount of time.

Serves 6.

Contributed to the FareShare Gazette by Patty; 11 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 103 Calories; 6g Fat (57.1% calories from 
fat); 7g Protein; 3g Carbohydrate; 0g Dietary Fiber; 195mg Cholesterol; 85mg 
Sodium.  Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.


 
                      * Exported from MasterCook *

                       Fresh Cucumber Pickle (Ajad)

Recipe By     :Thai Vegetarian Cooking by Vatcharin Bhumichit
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  rice vinegar
  2          teaspoons  sugar
     1/2      teaspoon  salt
  1              ounce  cucumber -- finely chopped
  2              small  shallots -- finely chopped
  1              small  carrot -- finely chopped
  1              small  red or green chili -- - finely chopped

Mix all ingredients in a small bowl, stirring well until thoroughly mixed
and serve.

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

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

Per Serving (excluding unknown items): 30 Calories; trace Fat (1.7% calories from 
fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 365mg 
Sodium.  Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Fresh Vegetable Pasta Salad

Recipe By     :Better Homes and Gardens
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  loosely packed fresh parsley sprigs
  2        tablespoons  salad oil
  2        tablespoons  wine vinegar
  2        tablespoons  water
  1                     garlic clove -- (1 to 2 cloves)
     1/2      teaspoon  dry mustard
     1/4      teaspoon  salt
     1/4      teaspoon  ground black pepper
  4             ounces  fresh linguine -- cut into 4-inch
                        pieces
                        or 2 ounces dry linguine -- broken
  1              large  carrot -- cut into julienne
                        strips
  1              small  turnip -- cut into julienne
                        strips
  1              small  zucchini -- cut into julienne
                        strips
     1/2           cup  chopped red sweet pepper
     1/2           cup  loose-pack frozen peas -- thawed
  2             ounces  part-skim mozzarella -- gruyere,
                        or Swiss cheese -- cubed
                        Salad greens -- (optional)

1. For dressing, in a blender container or food processor bowl combine
parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard,
salt and pepper. Cover and blend or process until combined. Set aside.

2. In a large saucepan cook fresh linguine, carrot and turnip in a large
amount of boiling water for 3 to 4 minutes or until pasta and vegetables
are tender. (Or, if using dry linguine, cook pasta according to package
directions, adding carrot and turnip the last 3 to 4 minutes of cooking.)
Drain. Rinse with cold water; drain again.

3. In a large salad bowl combine cooked pasta mixture, zucchini, pepper,
peas and cheese. Add dressing. Toss to coat. If desired, line bowl with
salad greens to serve.

Makes 6 side-dish servings or 3 main-dish servings.

Source : Better Homes and Gardens

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

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

Per Serving (excluding unknown items): 58 Calories; 5g Fat (68.9% calories from 
fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 108mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other 
Carbohydrates.

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