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FareShare Gazette Recipes -- February 2006 - H's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Hallie's Smoked Goose Salad
Hearty Potato Soup
Herb Seasoned Shrimp & Crawfish
Hot Chocolate Float

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                     * Exported from MasterCook *

                      Hallie's Smoked Goose Salad

Recipe By :Hallie of FareShare
Serving Size : 4 Preparation Time :0:30
Categories : Volume 9-02 Feb 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The following quantities are approximate
2 cups diced smoked goose
2 celery ribs -- chopped
1 apple -- diced
1/2 medium sweet orange pepper -- coarsely chopped
1/2 cup pecans -- coarsely chopped
1 pinch kosher salt
1 teaspoon jalapeno pepper sauce -- or to taste
1/2 lemon -- juice of
1/2 cup low fat mayonnaise

Toss all the ingredients lightly together and serve with buttered toasted
Italian bread.

Serves 4.
Recipe and MC format by Hallie of FareShare.

Contributed to the FareShare Gazette by Hallie; 9 February 2006.
www.fareshare.net

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Per Serving (excluding unknown items): 115 Calories; 9g Fat (66.4% calories from 
fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 47mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat.


 

                         * Exported from MasterCook *

                             Hearty Potato Soup

Recipe By : Dotty Egge - Pelican Rapids, Minnesota
Serving Size : 10 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
12 ounces canned evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives -- optional

In a large slow cooker, combine the first nine ingredients. Cover and cook
on high for 7 to 8 hours or until the vegetables are tender. Add milk and
parsley; mix well. Cover and cook 30 to 60 minutes longer or until heated
through. Garnish with chives if desired.

Yield : 8 to 10 servings (about 3 quarts).
Source : "Taste Of Home All-Time Best Slow Cooker Recipe Cards"
Copyright : "2005 Reiman Media Group Inc."

NOTES :
For a busy-day supper, my family loves to have big steaming, scrumptious
bowls of this hearty soup, along with fresh bread from our bread machine.

Contributed to the FareShare Gazette by Suzie; 11 February 2006.
www.fareshare.net

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Per Serving (excluding unknown items): 59 Calories; 5g Fat (70.4% calories from 
fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 634mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.


 

                         * Exported from MasterCook *

                        Herb Seasoned Shrimp & Crawfish

Recipe By : Cajun Coast Visitors & Convention Bureau
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 tablespoons minced garlic
3/4 cup olive oil
1 cup sliced fresh mushrooms
1 cup sliced canned artichoke hearts
1/2 cup chopped sun-dried tomatoes
3/4 pound shrimp -- peeled and de-veined
3/4 pound crawfish tails, whole
2 tablespoons snipped fresh basil
2 tablespoons snipped fresh oregano
1 tablespoon Creole seasoning
1/2 cup chopped green onions
French bread -- sliced lengthwise
Shredded Swiss cheese

In a large saucepan, cook celery, onion and garlic in oil over Medium heat
until tender. Add mushrooms, artichoke hearts and sun-dried tomatoes; cook
for 3-4 minutes. Add shrimp and crawfish. Stir in basil, oregano and Creole
seasoning; cook over High heat for 3 minutes. Add green onions; cook over
Medium heat for 2 to 3 minutes.

Place bread halves; cut side up, on baking sheet. Spoon shrimp mixture onto
each bread half. Sprinkle with cheese. broil until cheese melts. Cut each
half into 4 pieces.

Serves 4.

Source : "Midwest Living Magazine Advertisement"
S(Mc Formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 17 February 2006.
www.fareshare.net

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Per Serving (excluding unknown items): 578 Calories; 43g Fat (66.6% calories from 
fat); 33g Protein; 16g Carbohydrate; 4g Dietary Fiber; 220mg Cholesterol; 526mg 
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 8 Fat; 0 Other 
Carbohydrates.


 

                       * Exported from MasterCook *

                            Hot Chocolate Float

Recipe By : Essentials  Chocolate -- Edited by Jane Donovan
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chocolate chips
3 tablespoons sugar
1 1/4 cups water
2 cups whole milk
1/4 cup light cream
1/2 teaspoon vanilla extract
4 scoops vanilla ice cream
Ground cinnamon to decorate

Place the chocolate chips, sugar and water in a heavy saucepan and slowly
bring to a boil. Boil, stirring constantly, for 2 minutes. Stir in the
milk, cream and vanilla. Heat through (do not boil). Beat with a wire
whisk until frothy, then pour into four warmed mugs. Carefully place a
scoop of vanilla ice cream on top of each mug. Sprinkle with cinnamon and
serve immediately.

Makes 4 servings

Essentials  Chocolate -- Edited by Jane Donovan

Contributed to the FareShare Gazette by Claudia; 18 February 2006.
www.fareshare.net

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