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FareShare Gazette Recipes -- September 2004 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Fleischkuechle
French Dip Roast

Fresh Blackberry Pie

Fried Fish Nugget Appetizers

Frosted Pumpkin Muffins

Frozen Berries with Hot White Chocolate (Lo-Carb)

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FareShare Gazette Recipes.

 
                      * Exported from MasterCook *

                              Fleischkuechle

Recipe By     : Rachel Wipf Haisch
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --Dough--
  1                     egg
  1           teaspoon  sugar
  1           teaspoon  sour cream
  1 1/2            cup  buttermilk
  1           teaspoon  baking powder
  1           teaspoon  baking soda
  1               dash  salt
  5 1/2           cups  flour
                        --Filling--
  2             pounds  lean ground beef
     1/2           cup  bread crumbs
                        warm water -- to moisten
  1         tablespoon  minced onion
                        salt and pepper -- to taste

This is my favorite German dish. I just love going to North Dakota because
so many restaurants have it on the menu.

Make dough as soft as you can and still be able to handle it. Let it set
for at least one-half hour. You may save some dough to be used the next
day.

Mix filling ingredients so the filling sticks together.

Cut dough into 3x3-inch squares. Add 1 tablespoon filling to each square.
Moisten or pinch tight to seal.

Deep fry in lard for two minutes on each side.

This freezes well. To cook frozen Fleischkuechle, heat for 20 minutes in
slow oven.

Rachel Wipf Haisch's Recipe
North Dakota State Libraries Germans from Russia Heritage Collection
http://www.lib.ndsu.nodak.edu/grhc/history_culture/recipe/fleischk.html

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

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                      * Exported from MasterCook *

                             French Dip Roast

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion -- quartered/sliced
  1                     beef bottom round roast -- (about 3 lbs.)
     1/2           cup  dry white wine -- or water
     3/4         ounce  au jus gravy mix -- (1 package)
     1/8      teaspoon  seasoned pepper

Place onion in slow cooker. Trim excess fat from roast. Cut meat in half if
needed to fit in slow cooker. Place in slow cooker. In a small bowl, stir
wine, au jus mix and seasoned pepper until blended. Pour over roast. Cover
and cook on high for 6 hours or on low for 12 hours until very tender.

Remove meat from liquid. Let stand for 5 minutes before thinly slicing
across grain. Strain broth if desired, taste for salt. Serve with hard
french rolls for sandwiches, use liquid for dipping.

Serves 4-6.

S(From): "WRCOC@aol.com"
Yield : "4 to 6 servings"

NOTES : Bobbie's Note: This was delicious. We used U-Bake type French bread
split instead of French Rolls. I used the wine, not water. I cooked it on
High and it took about 5 hours. It was completely done.

Contributed to the FareShare Gazette by Bobbie; 29 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 31 Calories; trace Fat (3.3% calories from 
fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.


 
                       * Exported from MasterCook *

                           Fresh Blackberry Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for double crust pie
  1 1/4           cups  sugar
     1/4           cup  flour
     1/8      teaspoon  salt
  4               cups  fresh blackberries

Line a 9-inch pie plate with bottom pastry crust. Poke holes all over with
fork tines.

Combine sugar, flour and salt; add blackberries tossing gently to coat.

Pour berry filling into prepared pie crust pastry.

Dot all over with butter.

Roll out second piece of pastry and lay over top of pie and dish. Fold top
crust under bottom crust and flute edges. Cut 2 or 3 slits in top for steam
vents. Place on center rack location of oven.

Bake in a preheated 375-degree F. oven for 75 minutes or longer until crust
is golden brown and berry syrup is starting to bubble up through vents.

Be sure and use the piece of foil with hole cut out of center over the top
of your pie while baking.

Contributed to the FareShare Gazette by Patty; 12 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 180 Calories; trace Fat (0.2% calories from 
fat); 1g Protein; 46g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 45mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 3 Other Carbohydrates.


 
                       * Exported from MasterCook *

                       Fried Fish Nugget Appetizers

Recipe By     :
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs -- beaten
     1/2           cup  dry bread crumbs
     1/2           cup  shredded cheddar cheese
     1/4           cup  finely chopped onion
  1           teaspoon  bottled minced garlic
  1 1/2      teaspoons  snipped fresh parsley
     1/4      teaspoon  dry dill weed -- crushed
     1/4      teaspoon  ground black pepper
     1/2      teaspoon  salt -- or to taste
  1 1/2           cups  flaked cooked fish
                        Oil -- for deep frying
                        Tartar sauce and cocktail sauce -- for dipping

In a bowl, combine the first 8 ingredients; mix well. Stir in the flaked,
cooked fish. Roll into one-inch balls.

Heat oil in deep fryer or deep heavy pot to 375 degrees F. or until oil is
very
hot but not smoking.

Fry fish nuggets for 2 minutes or until golden brown;
drain on paper towels. Do not crowd nuggets in hot oil, they need room to
fry evenly.

Serve with dipping sauces.

Yields 2 1/2 dozen (30).

Contributed to the FareShare Gazette by Patty; 7 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 20 Calories; 1g Fat (46.5% calories from 
fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 67mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

                         Frosted Pumpkin Muffins

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  pound cake mix
  2                     eggs
  1                cup  pumpkin -- pureed
     1/3           cup  water
  2          teaspoons  pumpkin pie spice
  1           teaspoon  baking soda
  16            ounces  cream cheese frosting
     1/2           cup  walnuts -- finely chopped

In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie
spice and baking soda. Beat on medium speed for 3 minutes. Fill greased or
paper-lined muffin cups two-thirds full.

Bake at 350 degrees F. for 18 -22 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pans to wire racks.

Frost cooled muffins. Sprinkle with pecans, if desired.

Store in the refrigerator.

Source : "Taste of Home's Holiday Recipe Card Collection 2004"
Yield : "1 1/2 dozen"

Contributed to the FareShare Gazette by Jenn; 30 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 135 Calories; 7g Fat (44.1% calories from 
fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 136mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

            Frozen Berries with Hot White Chocolate (Lo-Carb)

Recipe By     :Recipe courtesy Ina Garten
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-09 Sep 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         pounds  good white chocolate -- coarsely chopped
  2 1/2           cups  heavy cream
  2        tablespoons  pure vanilla extract
  2 1/4         pounds  frozen mixed berries
                        or frozen raspberries

Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl
and set it over a pan of simmering water until the chocolate melts. About 5
minutes before serving, remove the berries from the freezer and place them
on individual serving plates. Ladle the warm chocolate sauce over the
berries and serve.

Note : You can either buy frozen berries, or freeze your own by placing the
berries on a flat tray in layer. When the berries are fully frozen, keep
them a plastic bag in the freezer. Larger berries, such as strawberries, do
not freeze well.

Recipe Summary Difficulty : Easy Prep Time: 5 minutes Cook Time: 8 minutes
Yield :  8 to 10 servings User Rating: No Rating

Source : "http://www.foodnetwork.com Episode#: IG1C04"
S(MC Formatted by Dee): ""
Copyright : " 2003 Television Food Network, G.P."

Contributed to the FareShare Gazette by Dee; 30 September 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 256 Calories; 28g Fat (94.5% calories from 
fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 102mg Cholesterol; 28mg 
Sodium.  Exchanges: 0 Non-Fat Milk; 5 1/2 Fat.

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