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FareShare Gazette Recipes -- January 2006 - B's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Bacon Braised with Red Wine and Cherries
Bialys
Brandied Apricot Cobbler
Broccoli Apple Salad
Buttermilk Pie My Way

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                          * Exported from MasterCook *

                     Bacon Braised with Red Wine and Cherries

Recipe By :adapted by Hallie
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup red wine
1 cup fresh pitted sweet cherries
3/4 cup canned sour cherries
1 cup Craisins
or other sweetened dried cranberries
2 tablespoons brown sugar
2 tablespoons extra-virgin olive oil
4 garlic cloves -- crushed
1/2 cup cider vinegar
1/4 cup cherry juice -- (from the canned cherries)
2 tablespoons quince paste
6 bay leaves -- (fresh if possible)
3/4 pound pancetta
3/4 pound Canadian back bacon

This is my adaptation of a recipe by Kylie Kwong from Cooking with
Heart and Soul. I had to make a lot of changes because of the availability,
or lack thereof, of some of the ingredients. You can find her original
version at http://www.abc.net.au/kyliekwong/recipes/s952509.htm where it is
called 'Luscious bacon braised with red wine and fresh cherries'. I never
expected to use bacon and cherries in the same recipe but Buddy and I both
thought it was delicious.

Combine all the ingredients except the pancetta and bacon in a large bowl.

Cut the meat into slabs about 3/4-inch thick. Put into the bowl and coat
well with the marinade. Cover and refrigerate for 3 to 4 hours.
Turn occasionally.

Preheat oven to 400F (200C).

Place the meat in an oven-proof casserole or roasting pan. Pour the
marinade over it. Cover and bake for 35 minutes then remove the cover and
continue to bake for another 20 minutes.

Arrange the meat on a platter and spoon the cherries and pan juices over
the top.

Serves 6 people.

I served it with green peas and baked potato.

MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 29 January 2006.
www.fareshare.net



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

Per Serving (excluding unknown items): 262 Calories; 9g Fat (35.1% calories from 
fat); 16g Protein; 22g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 1557mg 
Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other 
Carbohydrates.


 

                                * Exported from MasterCook *

                                           Bialys

Recipe By :Canadian Living Holiday Best  2001
Serving Size : 10 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons granulated sugar
1 1/4 cups warm water
2 teaspoons active dry yeast
1/3 cup whole wheat flour
1 1/2 teaspoons salt
2 2/3 cups bread flour
1/2 cup very finely chopped mild white onion
1 tablespoon dry bread crumbs
1 tablespoon poppy seeds
1 teaspoon vegetable oil

1. In large bowl, dissolve sugar in warm water. Sprinkle yeast over top;
let stand until frothy (about 10 minutes). Stir in the whole wheat flour
and salt. Gradually add bread flour, mixing with wooden spoon until very
shaggy dough forms. Knead in mixer with dough hook until very smooth and
elastic (about 12 minutes) or by hand (about 15 minutes). Place in greased
bowl, turning to grease all over. Cover with plastic wrap; let rise in warm
draft-free place until doubled in bulk, about 2 hours.

2. Punch down dough and divide in half. Form each into ball; cover and let
rest for 15 minutes. Shape each into 10-inch long rope. Cut ropes into 5
pieces. Stretch each piece into ball, pinching ends under. Flatten to about
3 inches in diameter. Place on floured work surface and cover with damp
cloth. Let rise until doubled in bulk (about 45 minutes).

3. In bowl, mix together onion, bread crumbs, poppy seeds and oil. Set
aside.

4. Press well into centre of each bun. Stretch well to 2 inches (5 cm) in
diameter and 5 mm thick on bottom, being careful not to deflate dough
around well. Spoon heaping teaspoonful of the onion mixture into each well,
pressing to adhere. Cover and let rise for 30 minutes.

5. Heat bread or pizza stone or baking sheet on centre rack in 450F (230C)
oven. With floured spatula, carefully slide half the bialys, one at a time,
onto heated stone. Spray inside of oven with 1/3 cup water, avoiding light
bulbs and closing door quickly to seal in steam. Bake until golden (13 to
15 minutes). Transfer to rack and let cool. Repeat with remaining bialys.
Serve warm or at room temperature.

Bialys are traditional Jewish onion and poppy seed-topped buns that
originated in Bialystok in Poland. In New York they are almost as popular
as bagels.

Canadian Living Holiday Best  2001

Contributed to the FareShare Gazette by Claudia; 1 January 2006.
www.fareshare.net



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

Per Serving (excluding unknown items): 162 Calories; 2g Fat (9.0% calories from 
fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 328mg 
Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.


 

                           * Exported from MasterCook *

                             Brandied Apricot Cobbler

Recipe By : Linda Zimmerman And Peggy Mellody
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar -- plus
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup high-quality brandy
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest -- grated
1/2 teaspoon ground nutmeg
2 pounds ripe apricots -- peeled or unpeeled,
pitted, sliced; about 18-20 (4 cups)
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter -- cut into pieces
2 large egg yolks
1/3 cup sour cream

Preheat the oven to 400 F.

Mix 3 tablespoons of the sugar, cornstarch, brandy, lemon juice, zest and
nutmeg in a 2- or 3-quart baking dish. Stir in the apricots and toss to
evenly coat.

Put the flour, remaining sugar, baking powder and salt into a large bowl;
stir to mix well. Add the butter and cut in with a pastry blender or rub in
with your fingers until the mixture looks like coarse crumbs.

Beat the yolks and sour cream with a fork to blend. Pour over the flour
mixture and stir with a fork just until the dough is moistened. Drop
spoonfuls of the batter over the apricots. Sprinkle the cobbler with the
remaining sugar.

Bake for 30 to 35 minutes or until the topping is golden brown and the
filling is bubbling. Let cool 10 minutes before serving.

Serves 6.

Source : "Cobblers, Crumbles & Crisps And Other Old-Fashioned Fruit Desserts"
Copyright : "1991 by Linda Zimmerman and Peggy Mellody ISBN 0-517-57489-6"

NOTES : Any variety of apricot makes a superb cobbler.

Contributed to the FareShare Gazette by Suzie; 2 January 2006.
www.fareshare.net


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

Per Serving (excluding unknown items): 326 Calories; 12g Fat (33.8% calories from 
fat); 4g Protein; 51g Carbohydrate; trace Dietary Fiber; 97mg Cholesterol; 222mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 
2 1/2 Fat; 2 Other Carbohydrates.


 

                            * Exported from MasterCook *

                               Broccoli Apple Salad

Recipe By : Vera Schmidt, Celina, OH
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli florets
1 large red apple -- chopped
1/2 cup vanilla yogurt
1/4 cup chopped walnuts -- optional
1/4 cup raisins
1 tablespoon chopped onion

In a medium bowl, combine all ingredient. Cover and refrigerate until
serving.

Yield : 2 servings.

Diabetic Exchanges; 2 vegetables, 2 fruit
Source : "Reminisce Extra, October '97"
S(Mc Formatting by): "Bobbie"

NOTES : "My husband and I agree - this salad is one of our favorites. The
yogurt gives it a unique flavor, and the nuts add extra crunch," explains
Vera. "I don't remember where I discovered this recipe, but it's
nutritious, tasty and adds color to any meal."

Bobbie's Note; This was lovely fresh flavored salad. It made enough for 4.

Contributed to the FareShare Gazette by Bobbie; 27 January 2006.
www.fareshare.net



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

Per Serving (excluding unknown items): 251 Calories; 11g Fat (37.5% calories from 
fat); 9g Protein; 34g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 51mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 
0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


 

                             * Exported from MasterCook *

                                 Buttermilk Pie My Way

Recipe By : adapted by Hallie
Serving Size : 16 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1 cup butter or margarine -- melted (250 mL)
2 1/2 cups Splenda -- (625 mL)
6 tablespoons all-purpose flour -- (100 mL)
2 cups buttermilk -- (500 mL)
2 teaspoons vanilla -- (10 mL)
2 tablespoons lime juice -- (30 mL)
1/4 teaspoon freshly grated nutmeg -- (1 mL)
2 unbaked 9-inch (22 cm) pie shells

Beat the eggs until frothy. Add the butter, Splenda and flour; beat until
smooth.

Stir in the buttermilk, vanilla, lime juice and nutmeg.

Pour into the pie shells. Bake at 350F (180C) for about 45 to 55 minutes or
until the center is firm.

Freezes well.

Makes 2 pies.

MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 16 January 2006.
www.fareshare.net



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

Per Serving (excluding unknown items): 155 Calories; 14g Fat (79.4% calories from 
fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 176mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 
Fat.

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