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FareShare Gazette Recipes -- September 2004 - T's
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* Exported from MasterCook *
Tart & Creamy Marinated Cucumbers
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large firm cucumbers
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons vinegar
2 tablespoons sugar
1 small onion -- very finely sliced
1 tablespoon fresh dill weed -- (approximately)
Peel cucumbers and slice into thin rounds. Place in a large bowl of ice
water for 1 hour.
Mix sour cream, lemon juice, vinegar and sugar. Chill.
When cucumbers are crisp, drain water thoroughly. Mix with sour cream
marinade. Place in large glass jar. Cover tightly and refrigerate.
Serve a day or two later with a sprinkling of fresh dill.
Keeps for 2 weeks in fridge.
4 to 6 servings
Source : "Linda Saegert for B's Cucumber Pages"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 2 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 107 Calories; 8g Fat (65.5% calories from
fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 21mg
Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Tex-Mex Spaghetti
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds ground round
12 ounces vermicelli pasta
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon bottled minced garlic
1 tablespoon chili powder
1 teaspoon cumin
14 ounces Mexican seasoned tomatoes -- (1 can)
8 ounces tomato sauce -- (1 can)
1 cup frozen stir-fry peppers -- chopped
1 cup frozen corn
Salt to taste
Hot pepper sauce -- optional
Brown meat with onions, garlic and stir-fried peppers until meat is no
longer pink. Drain well. Return to pot. Add all other ingredients except
vermicelli. Bring sauce to a boil, cover and reduce heat to simmer. Simmer
45 minutes, stirring occasionally.
Cook vermicelli according to package directions. Drain well in colander.
Place pasta on individual plates and top with sauce. Serve shredded
parmesan cheese on table to pass around.
Fix a nice tossed green salad and garlic bread.
Serves 6.
Contributed to the FareShare Gazette by Patty; 5 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 282 Calories; 17g Fat (55.1% calories from
fat); 20g Protein; 12g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 306mg
Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 Fat.
* Exported from MasterCook *
Thai Cucumber Salad
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cucumbers -- peeled,
seeded and diced -- (2 to 3)
1 cup white vinegar
1 cup white sugar
1 teaspoon salt
1 Serrano chiles -- finely chopped (1
to 2)
Chopped cilantro to taste
Chopped roasted unsalted peanuts to taste
Combine vinegar, sugar and salt. Bring to a low boil and stir until sugar
dissolves. Cool to room temperature, then pour over cucumbers. Add chiles and
cilantro. Chill well, garnish with peanuts before serving.
Source : "Unknown"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 3 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 112 Calories; 1g Fat (4.8% calories from
fat); 4g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2146mg
Sodium. Exchanges: 3 1/2 Vegetable; 1 Other Carbohydrates.
* Exported from MasterCook *
Thai Sweet & Sour Cucumber Relish (Taeng Kwa Brio)
Recipe By :"The Original Thai Cookbook" by Jennifer Brennan
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cucumbers -- peeled,
halved lengthwise and sliced thinly
1 small red onion -- peeled,
halved and sliced thinly
1/2 teaspoon dried red chili flakes -- (or more)
4 tablespoons granulated sugar
1/2 cup water
5 tablespoons white vinegar
1/2 teaspoon salt
Toss the cucumber, onion and chili flakes together in a bowl.
In a small saucepan, over low heat, dissolve the sugar in the water. Remove
from heat and stir in the vinegar and salt.
Pour this mixture over the veggies. Stir and refrigerate until served.
Recipe from: "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee,
published by Putnam. 1981.
Source : "www.recipesource.com Posted by Stephen Ceideburg"
S(Formatted by Chupa): "~"
NOTES : Here's an excellent side dish to go with Satay, grilled fowl or
meats, fish - just about anything you can imagine.
This a is quick 'n' easy dish that's refreshing--good for a barbecue on a
hot summer day. Some of the successful variations that I've tried have
been: Rice vinegar for white, add thinly sliced red or green hot chilies,
use palm sugar instead of granulated.
Contributed to the FareShare Gazette by Chupababi; 3 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 343 Calories; 1g Fat (2.5% calories from
fat); 6g Protein; 85g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1087mg
Sodium. Exchanges: 6 Vegetable; 3 1/2 Other Carbohydrates.
* Exported from MasterCook *
Tiny Cream Puffs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Dickinson'sŪ PURELY FRUITŪ Bing Cherry
Preserves
1/4 cup butter
1/2 cup water
1/2 cup flour
2 eggs
2 cups whipped topping
Place butter in water and bring to a boil. Sift flour and add to the butter
mixture. Cook, stirring vigorously, until butter leaves the sides of the
pan and forms a ball. Remove from heat. Beat in eggs, one at a time. Drop
by round teaspoonfuls onto a well-greased baking sheet. Bake at 425F. for
10 minutes, then at 350F. for 15 minutes. Cool on a rack. Split open and
fill with preserves and whipped topping.
Makes 6 servings.
Source : "dickinsonfamily.com"
S(Formatted by Chupa): "~"
Serving Ideas : Substitute any flavor Dickinson's Traditional Preserves,
PURELY FRUIT or ORGANIC Fruit Spread.
NOTES : An excellent dessert to serve at a party! In England this recipe is
called Profiteroles.
Contributed to the FareShare Gazette by Chupababi; 19 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 207 Calories; 16g Fat (67.1% calories from
fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 104mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Tortilla Chicken Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
2 tablespoons butter
24 ounces tomato sauce -- (3 8-ounce cans)
4 ounces chopped green chilies -- (1 can)
1 tablespoon snipped parsley -- or cilantro
1 teaspoon chili powder
1/4 teaspoon salt
8 ounces taco flavored tortilla chips -- broken up
1 cup shredded Monterey Jack cheese
1 1/2 cups cooked chicken -- or turkey
3/4 cup sour cream
1/2 cup shredded Cheddar cheese
Heat oven to 350 degrees F.
In a large skillet, saute onions in butter 3-4 minutes or until lightly
browned. Add tomato sauce, chilies, parsley, chili powder and salt. Simmer
uncovered 5 to 10 minutes.
Layer 1/2 of the following ingredients in a buttered 1 1/2-quart casserole
in this order. Tortilla chips, Monterey Jack cheese, chicken or turkey and
tomato sauce. Repeat layers.
Bake 25 minutes or until bubbly. Remove from oven, spread sour cream over
top, sprinkle with the shredded cheddar. Return to oven for 10 more
minutes.
Let rest 10 minutes before serving.
Serves 4.
Contributed to the FareShare Gazette by Patty; 15 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 465 Calories; 31g Fat (58.6% calories from
fat); 31g Protein; 18g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 1531mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk;
4 1/2 Fat.
* Exported from MasterCook *
Trail Cookies In A Jar
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup firmly packed dark brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup firmly packed flaked coconut
1/2 cup flour -- mixed with
1 teaspoon baking powder
Layer ingredients in order given in a quart "wide mouth" canning jar. Press
each layer firmly in place, it will be a tight fit.
Attach to jar:
Trail Mix Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
2. Add: 1 stick butter or margarine, softened at room temperature. DO NOT USE DIET
MARGARINE, 1 egg, slightly beaten, 1 teaspoon vanilla.
3. Mix until completely blended. You will need to finish mixing with your
hands.
4. Shape into walnut sized balls and place 2 inches apart on a sprayed
cookie sheets.
5. Bake at 350F for 12 to 14 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies
Contributed to the FareShare Gazette by Dee in response to a request;
24 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 45 Calories; trace Fat (6.0% calories from
fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Other Carbohydrates.
* Exported from MasterCook *
Turkish Shepherd's Salad
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large tomatoes
2 medium size cucumbers
2 medium size green peppers
1 large red onion
1/2 bunch parsley -- (leaves only)
7 sprigs fresh mint -- (leaves only) (7 to
8)
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon salt -- (or less to taste)
Sumac powder *
Wash the vegetables; peel and halve cucumbers, removing seeds; remove stems
and seeds of the green peppers; remove the surplus parts of onion, parsley
and the mint.
Chop the onions, green peppers, tomatoes and cucumbers into cubes about 1
cm. in size (between 1/4 and 1/2 inch).
Finely chop the mint and parsley.
Add lemon juice and salt to olive oil, whisk well and pour over the salad
immediately before serving.
Sprinkle lightly with sumac powder.
* Note: if you don't have sumac powder, increase the lemon juice to 2
tablespoons.
This is not a marinated-type salad and is best when all the ingredients are
chopped and mixed close to serving time.
Source : "Ruthanna for That Home Site Forums"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 4 September 2004.
www.fareshare.net
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