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FareShare Gazette Recipes -- October 2005 - F's


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Recipes Included On This Page

Flax and Pumpernickel Loaf
Fresh Asparagus and Chicken Casserole
Friendship Bread

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                            * Exported from MasterCook *

                             Flax and Pumpernickel Loaf

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-10 Oct 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups warm water
2 tablespoons honey
2 teaspoons dry yeast
2/3 cup milled flax
2/3 cup pumpernickel
4 cups White wheat flour
1 tablespoon salt
2/3 cup all purpose flour

Pour the water into a mixing bowl and stir in the honey and yeast. After
the yeast has proofed, stir in the flax, pumpernickel and one cup of the
whole wheat flour. Let this sponge work overnight or all day.

Stir in the salt, and enough of the remaining whole wheat flour to make a
good dough. Turn it out onto a flour covered surface and knead for 4 to 5
minutes. It will be somewhat sticky but use only enough more flour to keep
it from sticking to you or the kneading surface. Give the dough a rest
while you clean out and grease your bowl.

Continue kneading another 2 or 3 minutes or until it's as smooth and
springy as a whole wheat dough can be. Place the dough in the bowl, cover
and let rise until doubled in bulk.

Knock the dough down, shape and place in a 4 1/2 x 8 1/2-inch loaf pan. Let
rise until it domes over the top of the pan.

Place in a preheated 400F. oven, bake for 15 minutes. Turn the temperature
down to 350F. and continue baking for a further 20 to 25 minutes. Turn out
and cool on a rack.

Contributed to the FareShare Gazette by Jennie; 9 October 2005.

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Per Serving (excluding unknown items): 76 Calories; trace Fat (2.0% calories from 
fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3209mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Other Carbohydrates.


                                  * Exported from MasterCook *

                              Fresh Asparagus and Chicken Casserole

Recipe By :Submitted by Kathy Sauers
Serving Size : 6 Preparation Time :0:30
Categories : Volume 8-10 Oct 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces egg noodles
1 1/3 tablespoons olive oil
1 onion -- chopped
1 cup cooked chicken meat -- chopped
1 red bell pepper -- chopped
2 stalks celery -- chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus
trimmed and cut into 2-inch pieces
8 tablespoons grated Parmesan cheese -- divided

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2
quart casserole dish.

2. Cook noodles in a large pot of boiling water for 5 minutes or until
almost tender. Drain and rinse under cold water.

3. Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4
to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery and
chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour
cream and oregano.

4. Spread half of the chicken mixture into the prepared dish. Arrange
asparagus over chicken; spread cooked noodles evenly over asparagus and top
with the remaining chicken mixture. Sprinkle with Parmesan cheese.

5. Bake 30 minutes in the preheated oven, until lightly brown.

Prep Time: approx. 30 Minutes. Cook Time: approx. 45 Minutes. Ready in:
approx. 1 Hour 15 Minutes.

Source : ""
S(Mc Formatting by): "Bobbie"
Copyright : "(c) 2004"

NOTES : Great in the spring when asparagus first comes in and you can get
it fresh.

Bobbie's Note: This was very good, but I used slightly fewer noodles than
called for and I think there still were too many. About 6 1/2 ounces would
be about right.

Contributed to the FareShare Gazette by Bobbie; 24 October 2005.

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Per Serving (excluding unknown items): 360 Calories; 19g Fat (46.6% calories from 
fat); 12g Protein; 37g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 535mg 
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 
3 Fat.


                            * Exported from MasterCook *

                                  Friendship Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 8-10 Oct 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons cinnamon
1 box instant vanilla pudding -- (large box)
or 3/4 cup [rounded] bulk
instant vanilla pudding
1 cup oil
3 large eggs
1/2 cup milk
1 teaspoon vanilla
1 cup baking raisins
or soak raisins 5 minutes in
hot water, then drain well
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 cup flour
1/2 teaspoon salt
1 cup sugar
1/2 teaspoon baking soda
1 cup milk

Preheat oven to 325 degrees F. In a small bowl, make a mixture of sugar and
cinnamon. Prepare two loaf pans, one Bundt pan or a 9x13-inch baking dish
by greasing the pans and coating with the cinnamon-sugar mixture, reserving
some for topping. (Note: Tin loaf pans are excellent for making Friendship
Bread.) Set aside.

Combine oil, eggs, 1/2 cup milk, and vanilla in a large glass or nonmetal
bowl, mixing well. Add 2 cup flour, 1 cup sugar, baking powder, salt,
baking soda, cinnamon, pudding, and raisins to egg mixture; do not mix.

In separate medium glass or nonmetal bowl, using wooden spoon, mix together
1 cup flour and 1 cup sugar. Gradually add 1 cup milk, keeping mixture
smooth. Add Amish Friendship Bread Starter from container or plastic bag,
mixing in gently with a wooden spoon. Add approximately 1 cup of the
resulting mixture into the egg/flour/raisin mixture. With a wooden spoon,
mix egg/flour/raisin/starter mixture together well.

Pour batter into the prepared pans; sprinkle reserved cinnamon sugar
mixture on top. Bake at 325 degrees for approximately 1 hour or until
toothpick inserted in center comes out clean. Do not overbake. Allow to
cool in pans. This bread freezes well.

Of the remaining new starter mixture, put 1 cup each into three plastic or
glass containers or gallon ziplock freezer bags. Keep one starter for
yourself and give two starters to friends with the instructions for Amish
Friendship Bread Starter (today is Day 1), or make additional batches of
Friendship Bread to give away.

One batch Friendship Bread makes two loaf pans, one Bundt pan, or one 9X13
cake pan.

Variations : Add chopped nuts, dates, or chocolate chips to the batter
before baking. For a different flavor, a pudding mix other than vanilla may
be used.

Note from Bev: The original idea of this unique recipe was to share either
starter or baked bread with friends or family. A thoughtful gift!

Source : "The Beverly Lewis Amish Heritage Cookbook by Beverly Lewis"
S(Scanned and Formatted By): "Mary August, 2004"
Copyright : "(c)2004 Beverly Lewis ISBN 0-7394-4257-0"

Contributed to the FareShare Gazette by Bobbie in response to a request;
15 October 2005.

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