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FareShare Gazette Recipes -- August 2006 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cherry Cake

Cherry Clafoutis (Clafoutis aux Cerises)

Cherry Crunchy Cake (Pastel Crujiente de Ciruelas)

Cherry Flan

Cherry Pudding Cake

Classic Down Home Macaroni and Cheese

Crab Cake Sandwiches with Caper Mayonnaise

Cream of Wheat (Semolina) and Cherry Cake

Creamy Ham and Vegetable Stew

Crumble aux Cerises Griottes (Sour Cherries Crumble)

Crunchy Fried Chicken

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* Exported from MasterCook *

Cherry Cake

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams fresh Bing cherries -- washed and dried (1 pound)
250 grams flour -- (1/2 pound)
125 grams sugar -- (1/4 pound)
3 whole eggs
1/4 ounce yeast -- (1 pouch) Oetker or Fleishman
60 milliliters whipping cream -- (1/4 cup)
Icing sugar
Butter to prep mold

Mix together the eggs and sugar until colour turns pale yellow. Then add
flour, yeast and cream. Mix well.

Coat cake pan with butter and icing sugar.

Pour batter into cake pan and sprinkle icing sugar on top. Spread cherries
on top.*

Bake on medium heat (350F) for 30 minutes. Check by inserting a skewer in
the middle of cake. It should come out clean and dry. Then, the cake is
ready.

* Rolling cherries in flour and shaking them for excess flour before adding
them to the cake will prevent them from "sinking" to the bottom of the pan
cake.

(Gâteau aux cerises -- From Gastronomie lyonnaise - Anne-Marie GAUTHIER,
DELTA 2000, Ed. S.A.E.P. - Forwarded by my friend Brigitte - Translated and
forwarded by her friend Claudia)

Prep. and baking: 45 minutes.

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



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* Exported from MasterCook *

Cherry Clafoutis (Clafoutis aux Cerises)

Recipe By : odelices.com - Sophie Dudemaine
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
150 grams cherries -- not pitted
(about 1/4 pound)
1 whole egg -- plus
1 egg yolk
60 grams sugar -- (about 2 ounces)
40 grams flour -- (about 1 1/3 ounces)
100 milliliters whole milk -- (about 3 fl. ounces)
100 milliliters light cream -- (about 3 fl. ounces)
1 teaspoon vanilla extract -- (5 mL)
1 teaspoon Kirsch -- (5 mL)

1. Preheat oven to 450F (Gas 6/230C).

2. Break eggs in a large bowl. Add sugar and vanilla and whisk. Add
flour, then milk and cream. Mix, then add Kirsch.

3. Spread cherries evenly and pour slowly mixture on top. Bake for 35
minutes at 450F (Gas 6/230C).

Allow to cool and serve.

(odelices.com - Sophie Dudemaine) Translated and forwarded by Claudia

Preparation time: 10 minutes. Baking time: 35 minutes

For 4

Contributed to the FareShare Gazette by Claudia; 13 August 2006.
www.fareshare.net

---> Don't forget to warn your guests that the cherries aren't pitted or
you may be faced with the costs of repairing a broken tooth. <grin>
Personally, I would take the time to pit them for all kinds of reasons. H.



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

Per Serving (excluding unknown items): 214 Calories; 9g Fat (35.8% calories from 
fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 43mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 
1 1/2 Fat; 1 Other Carbohydrates.


 

* Exported from MasterCook *

Cherry Crunchy Cake (Pastel Crujiente de Ciruelas)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram cherries -- (2.2 pounds)
4 tablespoons brown sugar -- (Demerara)
One small cinnamon stick
1 medium lemon
1/4 glass red wine

300 grams flour
150 grams unsalted butter
One pinch salt
40 grams unsalted sunflower seeds -- peeled
2 tablespoons Demerara sugar
1 teaspoon cinnamon powder

In a heavy saucepan, place cherries, sugar, lemon peel and red wine. Cover
and bring to a boil then lower the temperature and simmer for 20 minutes.

Preheat oven to 180C (350F).

Pour flour in a saucepan. Add butter pieces by pieces and mix slowly. The
best way is to take a handful of flour and butter, mix them between your
fingers and let it fall in the mixing dish. Continue mixing gently until
you get a texture similar to bread crumbs. Add sugar, flower seeds, salt
and mix well.

Remove lemon peel and place cherries in a baking dish. If there is too much
juice from the cherries, keep some aside. Spread the crumbling dough on top
of the cherries, covering them completely.

Bake for 40 minutes at 180C (350F).

Optional : You can add one cup cornflakes to the crumble dough before
spreading it on top of the cherries.
Serve with vanilla ice cream, whipped cream, yoghurt. For a sweeter mixture,
you can add honey or demerara sugar.
In this recipe, cherries can be replaced with 5 apples, peeled, seeded and
sliced.

For 4 persons.

A Spanish recipe from
http://www.euroresidentes.com/Recetas/Postres/crujiente_ciruelas.htm)
Translated and forwarded by Claudia

Contributed to the FareShare Gazette by Claudia; 19 August 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 694 Calories; 32g Fat (40.7% calories from 
fat); 11g Protein; 95g Carbohydrate; 6g Dietary Fiber; 82mg Cholesterol; 12mg 
Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Fruit; 6 Fat; 1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Cherry Flan

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
400 grams black cherries -- (3/4 pound)
2 tablespoons sour cherries jam -- (30 mL)
200 grams flour -- (about 6 ounces)
6 eggs
3/4 liter milk -- (25 fluid ounces)
150 grams granulated sugar -- (5 ounces)
1 teaspoon pure vanilla extract -- (5 mL)

Pit cherries and chop them.

Beat whole eggs with granulated sugar. Add vanilla extract and beat
until mixture turns pale yellow. Add flour.

Add hot milk. Bring to a boil and mix until you get a smooth cream.
Add 300 grams (9 1/2 ounces) chopped cherries and sour cherries jam.
Pour mixture into a non-stick buttered mold (about 2 inches high).
Bake at low temperature for approximately 40 minutes.

Insert a bamboo stick in the middle to check is cake is ready.
Remove from stove and let cake rest for 10 minutes until cooled enough
to be sliced.

Top cake with remainder of the cherries.

Source : http://gastronomie.philagora.org/entremet/flan-cerises.htm

Translated and forwarded by Claudia.

Contributed to the FareShare Gazette by Claudia; 22 August 2006.
www.fareshare.net



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* Exported from MasterCook *

Cherry Pudding Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cherries -- pitted, thawed if frozen
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt -- (necessary)
1 1/2 cups sugar
1/2 cup milk
3 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 cup boiling water

Preheat oven to temperature 350F.

Place fruit in the bottom of a buttered 9 inch square or 10-inch round cake
pan or baking dish. Combine flour, baking powder, salt and half the sugar
in a mixing bowl. Add milk, butter and vanilla. Using an electric mixer,
beat until smooth. Spread batter over fruit. Combine remaining sugar and
cornstarch and sprinkle over batter. Pour boiling water over mixture. Bake
45 minutes or until tester comes out clean when inserted in center.

Preparation Time: 10 minutes. Cooking Time: 45 minutes
Serves 8

From http://www.chefs.com/Recipes/RecipeDetails.aspx?id=31780

There have been numerous recent studies that show that cherries are a very
healthy fruit. They are high in fiber and anti-oxidants. This recipe was
adapted from an old cookbook that my mother-in-law had at home. She used to
vacation in Michigan, which is known for its excellent cherries and
berries.

Contributed to the FareShare Gazette by Claudia; 16 August 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 282 Calories; 5g Fat (16.3% calories from 
fat); 3g Protein; 58g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 138mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other 
Carbohydrates.


 

* Exported from MasterCook *

Classic Down Home Macaroni and Cheese

Recipe By : Art Guyer
Serving Size : 10 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1/4 cup flour
1 1/4 cups milk
3/4 pound Velveeta Prepared Cheese Product -- cut up
16 ounces elbow macaroni -- uncooked
1 1/2 cups cottage cheese
1 cup shredded cheddar cheese
1 1/2 cups corn flakes
2 tablespoons butter -- melted

Cook pasta according to package instructions. Drain well, shaking to get
water out of the center of the pasta.

Preheat oven to 350F.

Melt 1/4 cup butter in large saucepan on low heat. Add flour; mix well.
Cook about 2 minutes, stirring constantly. Gradually add milk, stirring
until well blended. Cook on medium heat until mixture boils and thickens,
stirring constantly. Add Velveeta cheese and cook until melted, stirring
frequently.

Add cottage cheese and macaroni; mix lightly. Spoon into a lightly greased
2-quart casserole dish; sprinkle with shredded cheese. Sprinkle cornflakes
over the casserole and drizzle with melted butter.

Bake about 25 minutes or until heated through. Remove from oven and let sit
for 5 or 10 minutes before serving.

S(Formatted in MC By): "Art Guyer"
Start to Finish Time: "1:00"

NOTES : After looking at several recipes on line, this is what I put
together -- prepared on August 10, 2006.

Contributed to the FareShare Gazette by Art; 13 August 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 351 Calories; 13g Fat (33.8% calories from 
fat); 15g Protein; 43g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 341mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 Fat.


 

* Exported from MasterCook *

Crab Cake Sandwiches with Caper Mayonnaise

Recipe By : Ladies' Home Journal
Serving Size : 12 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices firm white bread

2/3 cup mayonnaise
1/2 cup finely chopped red sweet pepper
4 tablespoons finely chopped green onions
2 tablespoon fresh lemon juice
2 large eggs
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
1 teaspoon salt
1/2 teaspoon ground red pepper

2 pounds cooked fresh lump crabmeat -- or jumbo crabmeat
flaked and cartilage removed

1/2 cup mayonnaise
2 teaspoons grated lemon peel
2 teaspoons fresh lemon juice
2 teaspoons capers -- chopped
1/4 teaspoon salt

1 cup plain dry breadcrumbs

4 tablespoons olive oil -- divided
12 soft rolls -- split and lightly toasted
12 slices tomato

1. For crab cakes, pulse bread in food processor to fine crumbs. Whisk
together the 2/3 cup mayonnaise, red sweet pepper, green onion, 2
tablespoon lemon juice, eggs, parsley, mustard, 1 teaspoon salt and the
ground red pepper in a medium bowl. Gently fold in crab, then the fresh
crumbs. Cover with plastic wrap and refrigerate 2 hours, until cold.

2. Meanwhile for caper mayonnaise, combine the 1/2 cup mayonnaise, lemon
peel and 2 teaspoon lemon juice, capers, and 1/4 teaspoon salt in a small
bowl. Cover and refrigerate up to 24 hours.

3. Spread dry breadcrumbs in a 9-inch pie plate. Lightly pack a level 1/2-
cup measure with crab mixture and drop onto breadcrumbs; press lightly and
gently turn to coat all sides and shape into a 3x1-inch-thick cake. Place
on a cookie sheet. Repeat to form 12 cakes total.

4. Heat oven to 350 degrees F. Heat 1 tablespoon of the oil in a large
nonstick skillet over medium heat. Add 3 crab cakes and cook 2 minutes per
side, until browned and crisp. Transfer to a cookie sheet. Wipe out
skillet. Repeat with remaining oil and crab cakes. Bake crab cakes 8 to 9
minutes (12 to 14 minutes, if refrigerated), until heated through.

5. Spread roll tops with caper mayonnaise. Arrange crab cakes on roll
bottoms; top with tomato and roll tops.

Makes 12 sandwiches.

Contributed to the FareShare Gazette by Art; 6 August 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 236 Calories; 24g Fat (85.7% calories from 
fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 405mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 
0 Other Carbohydrates.


 

* Exported from MasterCook *

Cream of Wheat (Semolina) and Cherry Cake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
300 grams Bing cherries -- (12 ounces)
150 grams fine semolina -- (Cream of Wheat*)
[5.3 ounces]
3/4 liter milk -- (3 cups)
1 teaspoon vanilla extract
4 eggs
200 grams granulated sugar -- (7 ounces or 4/5 cup)
40 grams unsalted butter -- (1.4 ounces)

* It is recommended to use regular cream of wheat, NOT the instant one.

Cream of Wheat (Semolina) and Cherry Cake (Gâteau de semoule aux cerises)
(http://www.odelices.com/recette.php?num=133)

For 6
Preparation - 40 minutes. Baking - 40 minutes

Bring milk to a boil. Add vanilla extract. Lower heat; add semolina a
little at a time, stirring constantly for 3 to 4 minutes. Remove from
heat, allow to cool.

Preheat oven to 220C (Gas 7, 400F).

Wash cherries and pit them.
When the semolina mixture is lukewarm, add sugar, eggs and cherries.
Add extra butter after dicing it; pour mixture into a buttered cake pan.
The cake pan should be placed in another pan containing 2 cups boiling
water (bain-marie).
Bake for 40 minutes.

Translated and forwarded by Claudia

Contributed to the FareShare Gazette by Claudia; 12 August 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 307 Calories; 13g Fat (37.8% calories from 
fat); 8g Protein; 40g Carbohydrate; 0g Dietary Fiber; 173mg Cholesterol; 111mg 
Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.


 

* Exported from MasterCook *

Creamy Ham and Vegetable Stew

Recipe By : Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups water
2 carrots -- peeled and
cut into 1-inch pieces
1 cup peeled diced potato -- (1 medium)
1 medium onion -- cut into chunks
1 cup frozen peas
1 cup cubed ham
10 3/4 ounces condensed reduced-sodium cream of celery soup
[1 can]
4 ounces process cheese dip -- (1/2 cup)

In a large saucepan, combine the water, carrots, potato and onion. Bring to
boiling; reduce heat. Cover and simmer for 10 minutes. Add peas and ham.
Return to boiling; reduce heat. Cover and cook for 5 minutes more. Stir in
soup and cheese dip. Cook and stir until heated.

Diabetic Exchange: vegetables: 1, fat: 1.5

Makes 4 main-dish servings

Start to Finish: 35 minutes

Source : "Better Homes and Gardens - http://www.bhg.com"
S(Mc Formatting by): "bobbie"
Copyright : "(c) Copyright 2006 Meredith Corp."

NOTES : Bobbie's Note: This was a wonderful dish. Very hearty and filling,
plus a lot of flavor without any added seasoning.

Contributed to the FareShare Gazette by Bobbie; 8 August 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 54 Calories; trace Fat (3.8% calories from 
fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 56mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable.


 

* Exported from MasterCook *

Crumble aux Cerises Griottes (Sour Cherries Crumble)

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
800 grams sour cherries -- (28 ounces)
1 tablespoon rice cream -- or tapioca powder
120 grams flour -- (4 ounces)
120 grams unsalted butter -- (4 ounces)
120 grams granulated sugar -- (4 ounces)
120 grams ground hazelnuts -- (4 ounces)

Mix lightly flour, butter, sugar and hazelnut. Reserve in fridge.
Remove pits from cherries; mix them with rice cream, then spread them
in a baking dish.

Sprinkle dough on top. Bake for 30 minutes at 180C (350F).

From http://www.recette-dessert.com/crumble-aux-cerises-griottes-r299.htm
Translated and forwarded by Claudia

Contributed to the FareShare Gazette by Claudia; 20 August 2006.
www.fareshare.net



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* Exported from MasterCook *

Crunchy Fried Chicken

Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 fryers -- cut up,
about 9 pounds chicken parts
2 cups flour
5 teaspoons paprika
3 teaspoons garlic salt
1 teaspoon pepper
4 eggs -- beaten
6 tablespoons water
4 cups crushed corn flakes
2 cups flour
1/2 cup butter
1 cup oil

Wash chicken parts and pat dry with paper towels. Prepare two large baking
pans by putting paper towels in the bottom of the pans and setting cooling
racks into or onto the pans. Set aside.

Combine 2 cups flour, paprika, garlic salt and pepper in a food storage bag
and set aside. Whisk together eggs and water and set aside. Combine crushed
corn flakes with 2 cups flour and set aside.

Preheat oven to 350F.

Put chicken in plastic bag and toss to coat; a few pieces at a time, until
all pieces have been coated. I use my Cajun Batter Bowl for this step.

Dip coated chicken in egg and water mixture; roll chicken in the corn flake
mixture.

Heat oil and butter in skillet(s) over medium heat; add chicken and brown
on all sides. When chicken has browned and steamed a little, remove from
skillet and place on wire racks and place baking pans in the preheated
oven. Let the chicken finish cooking there until it is tender and juices
run clear (180F internal temperature to be certain).

Fried chicken recipe serves 12.

Notes : I bought 3 fryers on sale earlier this week. The day before I fried
the chicken, I cut them up, reserving all of the good pieces and the rest
of the chicken, bones and skin separately.

The morning of the "frying" I heated a large stock pot and added olive oil.

When hot, I dumped the chicken "scraps" into the pot and sautéed for about
10 minutes, turning frequently. I then added chopped onions, celery,
carrots, fresh parsley, black pepper and Italian seasonings.

I cooked this mixture for another 10 minutes, stirring frequently, then
added enough water to nearly cover the scraps and vegetables. After cooking
at a slow boil for about 30 minutes, I added about 3/4 bottle of white wine
and reduced the flame to a simmer. I cooked this for a couple of hours,
stirring frequently and adding water when necessary. I strained the "soup"
into another sauce pan and discarded the scraps and vegetables. I then used
the broth to make gravy after frying the chicken. The chicken and the gravy
turned out great.

Contributed to the FareShare Gazette by Art; 28 August 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 409 Calories; 28g Fat (61.5% calories from 
fat); 7g Protein; 33g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 615mg 
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 0 Other 
Carbohydrates.

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