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FareShare Gazette Recipes -- August 2004 - G's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Garlic Dill Pickles
Gates BBQ Sauce

Gegrillte Bratwurst (Grilled Bratwurst)

Ginger Crinkles

Golden Crumb Potatoes (Adapted)

Green Chile Verde

Grilled Antipasto Skewers

Grilled Bass With Carambola Salsa

Grilled Blueberry-Rhubarb Crumble

Grilled Cajun Chicken Sandwich

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FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                           Garlic Dill Pickles

Recipe By     : Beverly Lynn Bennett
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  small cucumbers -- halved lengthwise
                        Water -- as needed
  5               cups  white wine vinegar
  2               cups  water
     1/4           cup  salt
  8              whole  black peppercorns
  8              whole  white peppercorns
  8                     garlic cloves -- peeled
  1              bunch  fresh dill
  2          teaspoons  mustard seeds

Place the cucumbers in a bowl of cold water; cover and chill for 24 hours.
Drain well and set aside.

Sterilize four pint-size jars and their lids by boiling them in a large pot
of water for 10 minutes; leave them in the hot water until ready to use.

In a large non-metal pan, combine the vinegar, water, salt and both
peppercorns; bring to a boil. Meanwhile, using tongs, remove the sterilized
jars and lids from the hot water. Place a rack in the pot of hot water and
keep the water hot.

Divide the cucumbers, garlic, dill and mustard seeds evenly among 4
pint-size jars. Pour the hot vinegar mixture over the cucumbers; wipe clean
the rims of the jars and seal with their lids.

Place the jars on the rack in the hot water and add additional water to
cover the jars by 1 inch. Return water to a boil and process the jars for
10 minutes.

Using tongs, remove the jars from the water bath and allow to cool. Label
and date the jars.

Store in a cool place. After opening, store in the refrigerator.

This recipe yields 4 pints.

Source : "The Vegan Chef at http://www.veganchef.com"
S(Formatted for MC7): "10-02-2003  by Joe Comiskey - Mad's Recipe Emporium"
Yield : "4 pints"

Contributed to the FareShare Gazette by Chupababi; 18 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 53 Calories; trace Fat (0.5% calories from 
fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
6404mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                             Gates BBQ Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/4           cup  salt
  2        tablespoons  celery seed
  2        tablespoons  cumin powder
  2        tablespoons  Cayenne pepper
  2        tablespoons  garlic powder
  1         tablespoon  chili powder
  2             quarts  Ketchup
  2               cups  cider vinegar
  1 1/2      teaspoons  liquid smoke
  1           teaspoon  lemon juice

Mix together all the spices. Set aside.

Combine the remaining ingredients and then add the spice mixture.
Mix well.

Serve warm or cold.  Freezes well.

Contributed to the FareShare Gazette by PattyB in response to a request;
18 August 2004.
www.fareshare.net

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


 
                      * Exported from MasterCook *

                 Gegrillte Bratwurst (Grilled Bratwurst)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     bratwursts
  1             medium  onion -- chopped
  4                     whole  cloves
  12            ounces  beer -- (1 can)
  6                     peppercorns
  6                     hard rolls

Place bratwursts, beer, onion, peppercorns and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain.

Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until
browned. Sprinkle with water to form a crisp skin.

Serve in hard rolls with Dusseldorf-style mustard.

Contributed to the FareShare Gazette by Nancy in response to a request;
26 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 197 Calories; 2g Fat (12.3% calories from 
fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 313mg 
Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                             Ginger Crinkles

Recipe By     :Joan Payne
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  oil
  1                cup  sugar
  1                     egg
     1/4           cup  molasses
  2               cups  flour
  2          teaspoons  baking soda
     1/2      teaspoon  salt
  1           teaspoon  cinnamon
  1           teaspoon  ginger

Mix sugar and oil; add egg; add molasses.

Mix dry ingredients and add to wet mixture.

Roll into balls, then roll in sugar.

Bake 350F. for 8 minutes or until they crack.

Contributed to the FareShare Gazette by Jennie; 28 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 136 Calories; 6g Fat (41.6% calories from 
fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 153mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Golden Crumb Potatoes (Adapted)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter
  6                     potatoes -- pared
     1/3           cup  corn flakes
  1           teaspoon  salt
     1/4      teaspoon  pepper

Melt butter in saucepan or microwave. Combine cornflake crumbs, salt and
pepper in a small bowl. Add potatoes and shake to coat. Place in a shallow
baking pan (cookie sheet) and bake at 400 F. for about 55 minutes or until
tender.

Serves 6.

Bobbie's Adaptation: The recipe said little about how or whether to cut the
potatoes. I made about 1/2 of this recipe or slightly less using 1 very
large potato and 1 medium. I cut them into about 1-inch chunks. I melted
the butter in a microwave bowl. Added the potatoes and tossed them in the
butter, then added the mixture of cornflakes, salt and pepper. I then baked
them on a cookie sheet for about 25 minutes at 400 F. They came out
delicious, crunchy and browned. They did stick on the pan a bit.

S(From) : "Annasl1@aol.com  to Prodigy's Recipe Exchange Newsletter"

NOTES : These are Yummy Potatoes

Contributed to the FareShare Gazette by Bobbie; 18 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 153 Calories; 6g Fat (33.7% calories from 
fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 438mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Fat.


                      * Exported from MasterCook *

                            Green Chile Verde

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  cubed lean pork
  2                     celery ribs -- chopped (2 or 3
                        ribs)
  2              large  tomatoes -- seeded and chopped
  1                can  diced green chiles
  1         tablespoon  mashed or minced canned jalapeno peppers
  1              quart  chicken broth

Brown pork meat in 2 tablespoons olive oil; drain well. Add all other
ingredients to meat. Bring to a boil; stir, cover and reduce heat to
simmer. Simmer 1 hour. If mixture stays too wet, leave lid off and cook
until mixture starts to dry out. Use this meat for filling in burritos.

Contributed to the FareShare Gazette by Patty; 18 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 28 Calories; 1g Fat (25.5% calories from 
fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 397mg 
Sodium.  Exchanges: 0 Lean Meat; 1/2 Vegetable.


 
                      * Exported from MasterCook *

                        Grilled Antipasto Skewers

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  balsamic vinegar
  1                jar  marinated artichoke hearts -- (6 1/2 ounce)
  1             medium  red sweet pepper -- cut
                        into 1-inch pieces
  1             medium  yellow sweet pepper -- cut
                        into 1-inch pieces
  8              small  cipollini -- (whole)
                        or 4 medium cipollini -- (halved)
                        or 8 pearl onions
  8              large  crimini mushrooms -- stems removed
                        or button mushrooms
  2             ounces  provolone cheese -- cut into
                        thin short strips
     1/4           cup  snipped fresh basil

1. In a small saucepan bring vinegar to boiling; reduce heat. Simmer,
uncovered, for 5 minutes or until vinegar is reduced to 3 tablespoons. Set
aside to cool.

2. Drain artichoke hearts, reserving 2 tablespoons liquid; set aside. On 4
long metal skewers alternately thread peppers, cipollini and mushrooms,
leaving a 1/4-inch space between pieces. In a small bowl combine reduced
vinegar and reserved artichoke liquid. Brush half of the vinegar mixture
over vegetables.

3. Grill skewers on the rack of an uncovered grill directly over medium
heat for 8 to 10 minutes or until vegetables are tender, turning once and
brushing often with remaining vinegar mixture. Remove vegetables from
skewers and transfer to a large bowl; add drained artichokes, cheese, and
basil. Season with salt and pepper to taste. Toss gently to combine.

Source : "Better Homes and Gardens Online"
S(MC formatting by): "Bobbie"
Copyright : " Copyright 2001 Meredith Corporation."

NOTES : Not really onions at all--but sometimes called wild onions--
cipollini are actually the bittersweet bulbs of the grape hyacinth. Fresh
cipollini are available mostly in late summer and fall. If you can't find
them at your supermarket, check at Italian markets.

Contributed to the FareShare Gazette by Bobbie; 13 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 39 Calories; 3g Fat (61.0% calories from 
fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 97mg 
Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.


 
                      * Exported from MasterCook *

                    Grilled Bass With Carambola Salsa

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  cumin seed -- (1/2 to 1)
  3              large  carambolas -- (star fruits)
  1              small  lime
     1/2         small  fresh poblano pepper -- seeded and finely
                        chopped
  2        tablespoons  snipped fresh cilantro
  1              pound  sea bass -- cut
                        into 4 pieces about 1-inch thick
                        or red snapper fillet
     1/4      teaspoon  ground red pepper

Cook cumin seed in an ungreased skillet uncovered, over medium-high heat
for 1 to 2 minutes or till toasted, shaking the skillet frequently. Set
cumin seed aside.

Slice one carambola; cover and refrigerate.

Chop remaining carambolas; set aside.

Peel lime and finely shred peel; set peel aside. Section and chop rest of
lime.

FOR SALSA, combine toasted cumin seed, chopped carambolas, chopped lime,
poblano pepper, cilantro and 1/8 teaspoon salt in a small bowl; cover and
refrigerate.

RINSE fish fillets; pat dry. Sprinkle with 1/8 teaspoon salt, ground red
pepper and reserved lime peel.

ARRANGE medium-hot coals in a covered grill around a drip pan. Test for
medium heat above the pan. Place fish fillets on the grill rack over drip
pan. Cover and grill for 8 to 12 minutes per 1-inch thickness or till fish
just begins to flake when tested with a fork. Serve with salsa. Garnish
with sliced carambola.

Source : "BHG Low Calorie, Low Fat Recipes, Spring 2000"
S(MC formatting by): "Gail Shermeyer"
Copyright : "Better Homes & Gardens"
Ratings : Points 0-10 3

NOTES : Carambola is the true name of what most people call star fruit.
Before using, allow carambolas to ripen at room temperature until they are
juicy and fragrant. They don't need peeling, simply slice them crosswise to
reveal their star shape

Contributed to the FareShare Gazette by Bobbie; 15 August 2004.
www.fareshare.net

--- Hallie's comment: Carambola is a member of the Oxalis (wood sorrel)
family, among which are weeds, ornamentals and edible plants. All contain
oxalic acid to some degree. Star fruit is waxy, greenish-yellow to orange;
oblong - 2 to 5 inches long and deeply five-angled. A thin, fragrant skin
covers a watery, acid, pleasant-tasting pulp. In Hawaii, two varieties are
raised: one is strongly acid and best to eat when preserved, the other is
sweet and good when raw. The latter variety is the one most commonly found
in North American markets these days. This information comes, in part, from
"In Gardens of Hawaii" by Marie C. Neal; Bishop Museum Press; 1965.

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

Per Serving (excluding unknown items): 139 Calories; 3g Fat (16.9% calories from 
fat); 21g Protein; 7g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 79mg 
Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 0 Fat.


 
                      * Exported from MasterCook *

                    Grilled Blueberry-Rhubarb Crumble

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  fresh or frozen blueberries
  2               cups  fresh or frozen diced rhubarb
     1/2           cup  granulated sugar
  2        tablespoons  all-purpose flour
     1/2           cup  quick-cooking rolled oats
     1/2           cup  packed brown sugar
     1/4           cup  all-purpose flour
     1/4      teaspoon  ground nutmeg
     1/4      teaspoon  ground cinnamon
     1/4           cup  butter or margarine
                        Whipped cream (optional)

1. In a medium saucepan, combine the blueberries, rhubarb, granulated sugar,
and the 2 tablespoons flour. Cook and stir until thickened and bubbly.
Transfer fruit mixture to an 8x8x2-inch metal baking or foil pan; set
aside.

2. For topping, combine oats, brown sugar, the 1/4 cup flour, nutmeg, and
cinnamon in a medium bowl. Cut in butter or margarine until mixture
resembles coarse crumbs. Sprinkle topping over fruit mixture. Cover pan
tightly with foil.

3. Grill for 20 to 25 minutes or until topping is set. Serve warm with
whipped cream, if desired.

Makes 6 servings.

Source : "Better Homes and Gardens Online"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : " Copyright 2001 Meredith Corporation."

NOTES : Keep your kitchen cool by baking this summertime fruit crumble
outside on the grill.

Contributed to the FareShare Gazette by Bobbie; 20 August 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 230 Calories; 8g Fat (29.7% calories from 
fat); 1g Protein; 41g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 86mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 2 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Grilled Cajun Chicken Sandwich

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-08 Aug 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless boneless chicken breast halves
                        [12 ounces total]
                        Olive oil -- or cooking oil
     1/2      teaspoon  Cajun seasoning -- (1/2 to 1)
  4             ounces  Monterey Jack cheese with peppers
  2        tablespoons  Thousand Island salad dressing -- (2 to 4)
                        Few dashes bottled hot pepper sauce
                        Roasted red sweet pepper strips
                        or fresh red sweet pepper strips
                        Lettuce leaves
  4                     Kaiser buns -- split and toasted
                        or whole wheat buns -- split and toasted

Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces
of plastic wrap. Working from center to edges, pound lightly with the flat
side of a mallet till chicken is just less than 1/2 inch thick. Brush with
oil; sprinkle with Cajun seasoning. Grill or broil as directed.

To Cook by Direct Grill Method: Arrange chicken on a grill rack. Grill,
uncovered, directly over medium coals for 12 to 15 minutes or till no pink
remains, turning once. Add cheese the last 2 minutes of grilling.

To Broil: Arrange the chicken on an unheated broiler pan. Broil 4 to 5
inches from heat for 8 to 10 minutes or till no pink remains, turning once.
Add cheese the last minute of cooking.

Spread buns with Thousand Island salad dressing mixed with a few dashes
bottled hot pepper sauce. Top with roasted or fresh red sweet pepper
strips, lettuce and bun tops.

Makes 4 servings.

Cuisine : "Cajun and Creole"
Source : "BHG - On-Line"
S(MC formatting by): "Bobbie"
Copyright : "Copyright 2000 Meredith Corporation. All Rights Reserved."

NOTES : To cut the calories, choose low-fat condiments and low-fat cheese.

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

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

Per Serving (excluding unknown items): 160 Calories; 4g Fat (25.0% calories from 
fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 158mg 
Sodium.  Exchanges: 4 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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