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FareShare Gazette Recipes -- December 2004 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Bacon Wrapped Beef Patties
Baked Lemon Pudding

Banana Coconut Cream Dessert

Breast of Duck With Olives and Red Wine (Low Carb)

Broccoli Casserole

Butter Balls

Butter Brickle Bars

Buttermilk-Lemon Pie

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FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                        Bacon Wrapped Beef Patties

Recipe By     : Mrs. Randy Koehl, Hancock, MN; located on page 42
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  1         tablespoon  Worcestershire sauce
     1/2           cup  shredded cheddar cheese
     1/2      teaspoon  salt
     1/3           cup  onion -- chopped
  1               dash  pepper
  2        tablespoons  catsup
  1                     egg
  1         tablespoon  grated Parmesan cheese
  6             slices  bacon

Combine beef with remaining ingredients, except bacon. Mix well. Shape into
11-inch roll.

Lay bacon slices flat on sheet of waxed paper large enough to hold beef
roll. Roll bacon around beef roll, securing ends of bacon with wooden
toothpicks. Cut roll between bacon strips.

Place the 6 bacon wrapped patties on broiler pan. Broil 7 inches from
broiler for 6 minutes on first side, 3 minutes on the other. Or broil to
your desired degree of doneness.

Source : "Ground Beef "Round-Up" from Farm Wife News"
S(Scanned and Formatted): "~~October, 2004~~"
Copyright : "1979 Reiman Publications, Inc.; ISBN 0-89821-032-1"

NOTES : Bobbie's Note: These were very good. I made only half and cut them
into two large burgers with only two slices of bacon wrapped around them.
They were tender, juicy and very flavorful.

Contributed to the FareShare Gazette by Bobbie; 1 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 334 Calories; 27g Fat (74.4% calories 
from fat); 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 111mg 
Cholesterol; 497mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 
0 Vegetable; 4 Fat; 0 Other Carbohydrates.


 
                       * Exported from MasterCook *

                           Baked Lemon Pudding

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggs -- separated
  1                cup  granulated sugar
     1/3           cup  all purpose flour
     1/3      teaspoon  baking powder
     1/4      teaspoon  salt
  3        tablespoons  fresh lemon juice
     1/2      teaspoon  grated lemon rind
  1         tablespoon  butter -- melted

Heat oven to 375F. Grease 1 1/2-quart casserole.

Separate eggs. Beat egg whites until soft peaks form, add 2 tablespoons
sugar; beat whites again until stiff and glossy.

In separate bowl, sift remainder of sugar with flour, baking powder and
salt.

Beat egg yolks until light and lemon-colored; add lemon juice and rind,
melted butter and milk. Add sifted dry ingredients; beat until smooth and
light. Fold in egg whites; pour into prepared casserole. Set
casserole dish inside baking pan; pour hot water into pan until it reaches
halfway up sides of casserole.

Bake 40-45 minutes until firm.

The perfectly baked pudding will have a fluffy cake top and a bottom layer
of smooth lemon sauce.

This is a comfort-food dessert made by practically every Wisconsin grandma.

Contributed to the FareShare Gazette by Dee in response to a request;
11 December 2004.
www.fareshare.net

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                       * Exported from MasterCook *

                       Banana Coconut Cream Dessert

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  original Bisquick mix
  2        tablespoons  sugar
     1/4           cup  firm butter or margarine
  1            package  vanilla instant pudding and pie filling
                        mix
                        [4-serving size]
  1 3/4           cups  milk
  2             medium  bananas -- sliced
  2               cups  whipped cream
     1/2           cup  toasted shredded coconut

1.  Heat over to 375F. Mix Bisquick mix and sugar in medium bowl. Add 1/4
cup firm butter and using pastry blender until crumbled. Spread in bottom
of ungreased 9x9x2-inch square pan (I used 8x8-inch).

2.  Bake about 15 minutes or until light brown. Cool completely.

3.  Make pudding mix as directed on package for pudding, using 1 3/4 cups
milk. Spread over cooled crust. Top with banana slices. Spread whipped
cream on top of banana slices. Sprinkle with coconut. Cover and refrigerate
at least one hour but not more than 24 hours.

Source : "Jan Belgin's Recipe"
S(Formatted by): "Bobbie"
Yield : "6 to 9 servings"

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

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Per Serving (excluding unknown items): 233 Calories; 17g Fat (64.6% calories 
from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 
50mg Sodium.  Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

            Breast of Duck With Olives and Red Wine (Low Carb)

Recipe By     : Chef Jimmy Schmidt, The Rattlesnake Club, Detroit
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2        bottle  dry full-bodied red wine -- (C=6g)
                        [see Hallie's comment]
  3        tablespoons  Splenda -- (C=0g)
  1                cup  French Nicoise olives -- drained (C=4g)
  1                cup  Spanish Arbequino olives -- drained (C=4g)
  12             whole  roasted garlic cloves -- peeled (C=6g) (see
                        note)
  4              large  duck breasts -- boneless
                        about 6 to 8 ounces (C=0g)
                        Sea salt -- (C=0g)
                        Freshly ground black pepper -- (C=1g)
  1         tablespoon  picked fresh thyme -- (C=.6g)

In medium saucepan, bring wine and Splenda to simmer over medium-high heat,
cooking until reduced to sauce consistency, about 10 minutes. Add olives
and roasted garlic cloves, cooking for 2 minutes. Remove from heat.

Meanwhile, place duck breasts skin side down in nonstick skillet over low
heat, cooking until the fat renders and the skin becomes quite crisp and
brown, about 20 minutes.

(Keep the heat high enough to render the fat and crisp the skin but not hot
enough to cook the breast through.)

Season the top with salt and pepper. Turn duck over, cooking to your
desired degree of doneness, about 2 minutes for rare, about 3 to 5 minutes
for medium rare and longer for more well done.

Remove from heat.

To serve: Return sauce to a simmer. Add the thyme, seasoning with pepper
and salt only as necessary. Cut each breast of duck into 6 or 7 thin
slices. Arrange artistically in fan shape in center of warmed serving
plates. Spoon sauce with the olives and garlic over duck.

Serve immediately.

Makes 4 servings of about 4 grams of carbohydrates each.

Cooking note: (C=0g) indicates the total carbohydrates in grams for the
ingredient listed, so that you may see where the carbohydrates in the dish
are contributed from.

Note : To roast garlic for this recipe, preheat oven to 400 degrees F.
Place 2 whole heads of garlic in large oven-proof dish.

Place on lower rack of oven and cook until the skin is brown and garlic is
tender, about 30 minutes, depending on size. (With a little pressure from
your hand, garlic should easily come away from its skin.) It will hold its
natural shape but will mash under the pressure of a fork.

Roasted garlic can be refrigerated for up to 3 days with or without its
skin.

10 minutes to make
30 minutes to cook

Source : "sept 30, 2004 detnew.com"
S(Formatted by Chupa): "10.24.04"

NOTES : Jimmy Schmidt is chef/owner of the Rattlesnake Club in Detroit and
the Rattlesnake restaurant in the Trump 29 Casino in Palm Springs, Calif.
You can reach him online at "mailto:onemadchefjs@sbcglobal.net"

---> In Canada this would probably be half of a 750 mL bottle (375 mL). 750
mL is 3/4 of a liter (1000 mL). A U.S. quart (32 ounces) is about 900 mL.
You can do the rest of the math. <grin> H.

Contributed to the FareShare Gazette by Chupababi; 20 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg 
Sodium.  Exchanges: .


 
                       * Exported from MasterCook *

                            Broccoli Casserole

Recipe By     : Kate and Lolly
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
  2        tablespoons  flour
     1/4      teaspoon  salt
  3             ounces  cream cheese
  1              ounce  bleu cheese -- crumbled
  1                cup  milk
  2           packages  chopped broccoli, frozen
     1/3           cup  Ritz crackers -- crushed

Thaw and drain broccoli. (I used broccoli spears instead of chopped
broccoli.)

Mix together flour and butter, add milk, stir until smooth and slightly
thickened. Add cream cheese and bleu cheese. Blend well.

Mix together cheese sauce and broccoli. Pour into a well greased baking
dish. (I poured the cheese sauce over the broccoli spears.) Sprinkle with
crushed crackers.

Bake in a 350F. oven for 30 minutes.

Contributed to the FareShare Gazette by Jennie; 26 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 135 Calories; 12g Fat (76.1% calories 
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 35mg 
Cholesterol; 256mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
0 Vegetable; 0 Non-Fat Milk; 2 Fat.


 
                       * Exported from MasterCook *

                               Butter Balls

Recipe By     : Woman's Home Companion Cook Book, 1942
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- (1/2 pound)
  4        tablespoons  powdered sugar
  1           teaspoon  vanilla
  2               cups  sifted flour
  1                cup  chopped nuts

Cream butter; add sugar and continue to beat until light. Add vanilla.
Shape into small balls on an ungreased baking sheet. Bake in 350 F. oven
for 15 to 18 minutes. Roll in confectioner's sugar while hot.

Source : "Woman's Home Companion Cook Book, 1942, p. 808"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "3 dozen cookies"

Contributed to the FareShare Gazette by Bobbie in response to a request;
2 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 96 Calories; 7g Fat (67.6% calories 
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 
53mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                           Butter Brickle Bars

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- softened
  1                cup  firmly packed brown sugar
  6             ounces  chocolate chips
     3/4           cup  chopped walnuts
  48                    soda crackers
                        or 1 1/2 sleeves of crackers

Line an 11x17-inch baking sheet with foil. Place soda crackers on foil.

Boil butter and brown sugar about 3 minutes, being careful not to burn.

Pour over soda crackers and bake at 400 degrees F. about 3-4 minutes, until
crackers float in bubbly syrup.  Remove from oven and cool slightly.

Place chocolate chips on top. Spread as they melt and sprinkle nuts on top.

Cut into squares using perforations on crackers as lines.

Take each cracker out and place on another cookie sheet and put in
refrigerator to cool. When chocolate is hard, put in container with tight
fitting lid.

Yields about 4 dozen bars.

Contributed to the FareShare Gazette by Pat; 9 December 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 80 Calories; 6g Fat (63.9% calories 
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 
41mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                           Buttermilk-Lemon Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:40
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  sugar
  3        tablespoons  all-purpose flour
     1/4      teaspoon  nutmeg
     1/2           cup  margarine -- melted
  1                cup  buttermilk
  3              large  eggs
  1                     lemon
  1             9 inch  pie crust -- unbaked

* Use juice and rind of lemon. Grate the lemon with a lemon zester.

1. Blend sugar, flour and nutmeg. Add melted butter and beat until creamy.
Add eggs one at a time, beating well after each. Mix in the milk and lemon.

2. Pour into unbaked 9-inch pie crust. Bake at 400 degrees F. for 10
minutes. Lower temperature to 325 degrees and continue baking for 30
minutes longer.

Serving Ideas : Serve warm or cold.

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

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

Per Serving (excluding unknown items): 528 Calories; 26g Fat (43.3% calories 
from fat); 7g Protein; 70g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 
444mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 5 Fat; 3 1/2 Other Carbohydrates.

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