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FareShare Gazette Recipes -- July 2006 - F's

 

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Farmhouse Style Corn Chowder

Fattoush Lebanese Toasted Bread and Salad without Sumac

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* Exported from MasterCook *

Farmhouse Style Corn Chowder

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-07 Jul 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups corn
6 ounces bacon -- diced
into 1/4-inch cubes
1 large sweet onion -- diced small
[such as Vidalia]
1 large leek -- cleaned thoroughly
and sliced thinly into half-moons
1/4 cup red bell pepper -- diced small
1 pound Yukon potatoes -- peeled and diced small
2 tablespoons butter -- unsalted
2 tablespoons fresh thyme
1 teaspoon ground cumin
4 cups chicken stock
2 teaspoons cornstarch -- dissolved in
2 tablespoons water
1 cup heavy cream
Salt and pepper -- to taste

Heat a 4-quart heavy pot over low heat and add the diced bacon. Once it has
rendered a few tablespoons of fat, increase the heat to medium and cook
until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of
the bacon fat, leaving the bacon in the pot.

Add the butter, onion, leeks, bell pepper, thyme and cumin; saute, stirring
occasionally until the onion and bell pepper are soft.

Add the corn, potatoes, and stock. Bring to a boil and cook for about 10
minutes until the potatoes are soft. Use a spoon to mash some of the
potatoes and corn against the side of the pot. Reduce the heat to medium
and stir in the slurry of cornstarch and water. Return to boil and cook
until the chowder thickens slightly.

Remove from heat and season with salt and pepper. Stir in the heavy cream
just before serving.

Prep Time: 15 minutes. Cook Time: 25 minutes.

Source : "Brett Moore,Your Guide to Gourmet Food @about.com"
S(Formatted by Chupa Babi in MC): "03.08.06"

NOTES : Corn chowder is an American classic. Sweet corn and savory bacon
are combined with onions and potatoes to create a hearty chowder that is a
meal in itself.

Contributed to the FareShare Gazette by Chupa; 14 July 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 329 Calories; 25g Fat (68.4% calories from 
fat); 10g Protein; 16g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 1465mg 
Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 
4 1/2 Fat.


 

* Exported from MasterCook *

Fattoush  Lebanese Toasted Bread and Salad without Sumac

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-07 Jul 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tomatoes -- cubed (2 to 3)
1 small cucumber -- peeled,
quartered lengthwise and chopped
1 medium green pepper -- seeded, deribbed, diced
5 scallions -- chopped
1/2 small lettuce -- shredded
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
or 1 teaspoon dried mint
1 pita bread round -- toasted and
cut into cubes
[or 2-3 slices of bread]
A dressing made from equal amounts of
olive oil and lemon juice and seasoned
with salt and black pepper
[Make plenty of dressing and store whatever
you do not use in the fridge.]

Combine the vegetables, herbs, and bread. Make the dressing, pour it over
the salad, toss well, and chill for 30-60 minutes before serving. For an
authentic Arabic flavor, the dressing should be made of equal parts of oil
and lemon juice. However, you may prefer to use more oil -perhaps two to
three parts of oil to one of lemon juice.

Serve 4 as side dish.

Source : "Catch22inc"
S(Formatted by Chupa Babi in MC): "03.05.06"

NOTES : Fattoush means "moistened bread" and this salad consists of a
chilled mixed salad tossed with small cubes of toasted bread. The texture
of the toasted bread adds an unusual quality.

Contributed to the FareShare Gazette by Chupa; 14 July 2006.
www.fareshare.net



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

Per Serving (excluding unknown items): 80 Calories; 1g Fat (6.2% calories from 
fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 93mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

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