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FareShare Gazette Recipes -- April 2006 - M's


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Recipes Included On This Page

McCormick(r) Greek-Style Skillet Supper
Minestrone Soup
Mr. Lou's Kicked-Up Coffee Cake
My Favorite Brisket

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                     * Exported from MasterCook *

                   McCormick(r) Greek-Style Skillet Supper

Recipe By : McCormick(r) Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground beef
1/2 cup chopped onion
1 can beef broth -- (14 1/2 ounces)
1 1/2 cups penne pasta -- uncooked
1 can diced tomatoes -- (14 1/2 ounces)
1 1/2 cups frozen cut green beans
2 tablespoons tomato paste
2 teaspoons McCormick(r) Oregano Leaves
1/2 teaspoon McCormick(r) Ground Cinnamon
1/2 teaspoon McCormick(r) Garlic Powder
3/4 cup crumbled feta cheese -- divided

1. In large skillet, brown beef with onion over medium-high heat. Drain

2. Add broth; bring to a boil. Stir in pasta. Return to a boil and simmer,
covered, 8 minutes.

3. Stir in remaining ingredients except cheese. Return to a boil. Stir in
1/2 cup feta cheese. Simmer, uncovered, 7-10 minutes, until sauce thickens
slightly. Sprinkle with remaining feta cheese.

Prep. time: 10 minutes, Cooking time: 25 minutes
Serves : Makes 4 servings
Source : "Family Time Daily Recipe"
S(mastercook formatting by): "bobbie"
Copyright : "Copyright (c) 1999 - 2004, Inc."
T(Cooking Time): "0:25"

NOTES : For a taste of Greece, this one-dish, complete meal is sure to be a
hit. Feta cheese accents the authentic flavors.

Bobbie's Note: This was a nice change from other pasta dishes we eat. I
used frozen Italian style green beans as that was what I had. They were
good in this dish.

Contributed to the FareShare Gazette by Bobbie; 10 April 2006.

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

Per Serving (excluding unknown items): 366 Calories; 22g Fat (53.2% calories from 
fat); 20g Protein; 23g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 743mg 
Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 Fat.


                        * Exported from MasterCook *

                              Minestrone Soup

Recipe By :
Serving Size : 40 Preparation Time :4:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef chuck roast
1 gallon water
2 bay leaves
2 medium onions -- diced
2 cups sliced carrots
2 cups sliced celery
28 ounces tomatoes with liquid -- cut up (1 can)
15 ounces tomato sauce -- (1 can)
1/4 cup chopped fresh parsley
Salt and pepper to taste
4 teaspoons dried basil
1 teaspoon garlic powder
18 ounces frozen Italian green beans -- (2 9-ounce pkgs.)
or cut green beans
16 ounces frozen peas
31 ounces kidney beans -- rinsed and drained
[2 cans]
14 ounces shell macaroni -- cooked and drained
Grated Parmesan cheese

Place beef roast, water and bay leaves in a large kettle or Dutch oven;
bring to a boil. Reduce heat; cover and simmer until meat is tender, about
3 hours. Remove meat from broth; cool. Add onions, carrots and celery to
broth; cook for 20 minutes or until vegetables are tender. Cut meat into
bite-size pieces; add to broth. Add tomatoes, tomato sauce, parsley,
seasonings, beans, peas and kidney beans. Cook until vegetables are done,
about 10 minutes. Add macaroni and heat through. Remove bay leaves. Ladle
into soup bowls; sprinkle with Parmesan cheese.

Serves 40.

Cuisine : "Italian"
Source : "Taste of Home Magazine"

NOTES : "Here's the perfect soup to put fresh garden vegetables to good
use," assures Lana Rutledge of Shepherdsville, Kentucky. "It's great for a
light meal served with a salad and warm bread."

I made this for our church Soup and Bread lunch with a few changes. I used
only about 3 pounds of beef and only one 7 ounce box macaroni. I added 2
teaspoons beef bouillon granules, and extra onion and 2 small zucchini cut
up (for the last 30 minutes). Everyone raved about it. I thought it was
great too, but got VERY thick. It served about 36.

Contributed to the FareShare Gazette by Bobbie; 3 April 2006.

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

Per Serving (excluding unknown items): 186 Calories; 7g Fat (35.4% calories from 
fat); 13g Protein; 17g Carbohydrate; 7g Dietary Fiber; 26mg Cholesterol; 116mg 
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.


                  * Exported from MasterCook *

                 Mr. Lou's Kicked-Up Coffee Cake

Recipe By : Emeril Lagasse, Food of Love Productions, 2006
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients for the cake:
1/4 pound unsalted butter -- softened; plus
1 tablespoon unsalted butter -- softened
3/4 cup light brown sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream
1 cup blueberries -- raspberries
or blackberries
or any combination,
rinsed well and patted dry
Ingredients for the topping:
1/2 cup sugar
1/2 cup all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1 cup chopped roasted pecans

Preheat the oven to 375 degrees Fahrenheit. Grease a 10-inch cake pan with
the tablespoon of butter and lightly dust with flour. Set aside.

In a large mixing bowl, cream the butter and sugar with a mixer on high

Into a separate bowl, sift all the dry ingredients.

Add dry ingredients in three stages into the butter, alternating with the
eggs one at a time, beating after the addition of each. Fold the sour cream
into the batter. Pour the batter into the prepared cake pan, and arrange
the berries evenly over the top.

To make the streusel topping, place all the ingredients in a mixing bowl
and blend. Evenly sprinkle the topping over the top of the berries.

Bake in the oven until golden brown and risen, and a tester inserted into
the center comes out clean, 40 minutes to 45 minutes. Let cool 15 minutes
before serving.

Recipe courtesy Emeril Lagasse, Food of Love Productions, 2006

Yield : Makes about 8 servings.

Contributed to the FareShare Gazette by Robin; 25 April 2006.

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

Per Serving (excluding unknown items): 470 Calories; 26g Fat (49.8% calories from 
fat); 6g Protein; 54g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 252mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 
Fat; 1 1/2 Other Carbohydrates.


                    * Exported from MasterCook *

                        My Favorite Brisket

Recipe By : Jewish Cooking in America by Joan Nathan
Serving Size : 10 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons salt
Freshly ground pepper to taste
5 pounds brisket of beef -- shoulder roast of beef,
chuck roast or end of steak
1 garlic clove -- peeled
2 tablespoons vegetable oil
3 onions -- peeled and diced
10 ounces canned tomatoes
2 cups red wine
2 celery stalks with the leaves -- chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup chopped parsley
6 carrots -- (6 to 8) peeled
and sliced on the diagonal

Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear
the brisket in the oil then place, fat side up, on top of the onions in
a large casserole. Cover with the tomatoes, red wine, celery, bay leaf,
thyme and rosemary.

Cover and bake in a preheated 325-degree-F. oven for about 3 hours, basting
often with pan juices.

Add the parsley and carrots and bake, uncovered, for 30 minutes more or
until the carrots are cooked. To test for doneness, stick a fork in the
flat (thinner or leaner end of the brisket). When there is a light pull on
the fork as it is removed from the meat, it is "fork tender".

This dish is best prepared in advance and refrigerated so that the fat can
be easily skimmed from the surface of the gravy. Trim off all the visible
fat from the cold brisket. Then place the brisket, on what was the fat side
down, on a cutting board. Look for the grain - that is, the muscle lines of
the brisket - and with a sharp knife, cut across the grain.

When ready to serve, reheat the gravy. Put the sliced brisket in a roasting
pan. Pour the hot gravy on the meat, cover and reheat in a preheated 350-
degree-F. oven for 45 minutes. Some people like to strain the gravy, but I
prefer to keep the onions because they are so delicious.

Serve with farfel (boiled egg barley noodles), noodle kugel or potato
pancakes. A colorful winter salad goes well with this.

Yield : 8 to 10 servings

Tip : Try adding a jar of sun-dried tomatoes to the canned tomatoes. They
add a more intense flavor to the brisket.

From JEWISH COOKING IN AMERICA by Joan Nathan (Alfred A. Knopf, 2001)

Forwarded by Claudia - Meat eaters will love this dish!

Contributed to the FareShare Gazette by Claudia; 16 April 2006.

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

Per Serving (excluding unknown items): 96 Calories; 3g Fat (37.9% calories from 
fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 516mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

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