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FareShare Gazette Recipes -- January 2005 - R's


FareShare Chat Recipes.
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Recipes Included On This Page

Raspberry Cream Salad
Red Wine Braised Pot Roast with Vegetables a la Art

Roasted Boneless Lamb Leg

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                       * Exported from MasterCook *

                          Raspberry Cream Salad

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-01 Jan 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  raspberry Jell-o
  6             ounces  cream cheese
  9             ounces  Cool Whip
  2               cups  boiling water
  2           packages  frozen sweetened raspberries

Place cream cheese and Jell-o in a bowl. Let stand until cream cheese is
soft. Add 2 cups boiling water and 2 packages frozen raspberries, thawed.
Fold in Cool Whip and put in mold that has been very lightly sprayed with
non-stick spray. Remember to coat mold very lightly with spray. Unmold onto
a pretty glass plate and decorate around the edges.

Contributed to the FareShare Gazette by Patty; 28 January 2005.

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

Per Serving (excluding unknown items): 594 Calories; 59g Fat (88.5% calories 
from fat); 13g Protein; 5g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 
517mg Sodium.  Exchanges: 2 Lean Meat; 11 Fat.

                       * Exported from MasterCook *

           Red Wine Braised Pot Roast with Vegetables a la Art

Recipe By     : Art Guyer
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 8-01 Jan 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             slices  turkey bacon
  4        tablespoons  olive oil
  3             pounds  bottom round of beef
                        Salt and black pepper
  1             medium  sweet onion -- coarsely chopped
  4               ribs  celery -- sliced on the bias
  1                bag  frozen stew vegetables -- carrots, potatoes,
     1/4           cup  garlic -- minced
     1/2      teaspoon  red pepper flakes
  3               cups  hearty red wine
  1                can  beef broth
  1                can  diced tomatoes
  2          teaspoons  corn starch
  2        tablespoons  butter

Trim beef of all visible fat and season liberally with salt and pepper. In
a 5-quart, heavy-bottomed roasting pan, fry bacon, scraping the bottom of
the pan. Remove bacon and place on paper towel to drain. Add olive oil and
deglaze the pan; bring to temperature.

Quickly brown the meat on all sides in the bacon drippings and olive oil.
Remove meat and add the vegetables and garlic and cook over moderate heat
until vegetables just begin to color and onions are translucent. Crumble
the bacon and stir into the vegetables. Add a little of the beef broth and
deglaze the pan again.

Return meat to the pan and add pepper flakes, red wine, the remainder of
the stock and the tomatoes. Bring to a simmer; cover and place in a
preheated 375-degree F. oven for 2 1/2 hours or, until meat is very tender
and almost falling apart. About every half hour spoon the liquid over the

When finished, strain the liquid from the meat and vegetables. Place meat
and vegetables in a large serving dish and cover with aluminum foil.
Return the liquid to the pan; add the butter and over high heat, reduce by
approximately 1/3 to concentrate flavors (if desired, thicken with 2 tsp.
cornstarch dissolved in wine or water).  Blend the sauce smooth with a
stick blender. Correct seasoning with salt and pepper.

Slice the meat and return to the serving dish with the vegetables.
Generously ladle reduced sauce over the meat and vegetables and garnish as

My choice for the wine in this recipe was a Kenwood 2003 Zinfandel. This
wine is often described as being "peppery" which adds a great flavor to the

Serves 6-8

Prepared January 22, 2005, by Art

Contributed to the FareShare Gazette by Art; 24 January 2005.

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

Per Serving (excluding unknown items): 133 Calories; 11g Fat (75.3% calories 
from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 
325mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

                       * Exported from MasterCook *

                        Roasted Boneless Lamb Leg

Recipe By     :Hallie
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-01 Jan 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     boneless lamb leg
                        Rosemary leaves -- fresh if possible
                        [a small handful]
                        Mint leaves -- a good pinch
                        dried leaves
                        Garlic cloves -- finely chopped
                        [I used about 4]
                        Cardamom -- (about 6 pods)
                        Ground ginger
                        [fresh would have been better
                        but I didn't have any]
                        Lime juice -- a couple of
                        Dijon mustard -- a good dollop
                        Worcestershire sauce -- a few teaspoons
                        Crushed chile pepper -- a big pinch
                        Orange zest -- about 1 tablespoon
                        Honey -- about a tablespoon
                        Salt -- to taste
                        Cooking oil -- olive or
                        your favorite type
                        Prunes -- 6 or 7

Preheat the oven to 350F (180C).

If you buy a boneless lamb leg take it out of the wrapping, open it up and
pierce it with two large metal skewers so it will stay flat.

If you have a mortar and pestle use this to grind the rosemary, mint,
garlic, cardamom, ginger, chile pepper and orange zest until they are well
mixed and so there are no really large pieces.
Place this mixture into a small bowl and add the lime juice, mustard,
honey, Worcestershire sauce, salt and oil. Mix well.

Turn the lamb so that the underside (where the bone was removed) is up and
tuck several prunes into the crevices made when the meat was cut off the
bone. If you wish you could tuck a little extra garlic in there and if you
are fortunate enough to have lots of fresh rosemary available you could
tuck a few sprigs of that in as well. Rub some of the sauce over the meat
on this side then turn it over and place the lamb on a rack in a shallow
roasting pan or baking sheet (one with sides) with the boned side down.
Score the fat side in a crisscross pattern and rub the rest of the sauce
all over this side.

Place in the oven and roast for about 15 minutes per pound or until a meat
thermometer registers about 145F.

I placed thickly sliced potatoes, carrots and quartered onions around the
meat in the pan and roasted them at the same time.

Everyone really enjoyed this. Opening the roast out flat gave more surface
area to absorb the sauce and to brown during the roasting process. You
could easily adapt this to cooking on a barbecue I'm sure.

The next day cold lambwiches well sprinkled with salt and black pepper were
enjoyed as much as the freshly cooked hot meat.

If you don't have all the sauce ingredients I listed just wing it. Lemon
juice can be substituted for lime juice; oregano could be used if you don't
have rosemary (although I think rosemary and lamb were made for each
other); dried apricots instead of prunes; brown sugar instead of honey.
Just root around and see what you have that you think might go well with
lamb. The effect I was looking for was a combination of spicy, hot, with a
little sweet and a little sour.

Contributed to the FareShare Gazette by Hallie; 14 January 2005.

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

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. 

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