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FareShare Gazette Recipes -- October 1998 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

 Mann's Chinese Chicken & Broccoli in Lemon-Garlic Sauce
Maple Baked Beans
Marinated Swordfish
Master Recipe for Celebration Cakes
Mixed Fruit and Yam Gratin
Mongolian Beef 2 (Velveted)
Mrs. Reagan's Sweet Potato Souffle
Mushroom Sauce
My Mom's Gingerbread

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                     *  Exported from  MasterCook  *
         MANNíS Chinese Chicken & Broccoli in Lemon-Garlic Sauce
Recipe By     : 
Serving Size  : 50   Preparation Time :0:00
Categories    : Broccoli                         Carrots
                Chicken                          Main Dishes
                Onions                           Rice
                Sauces                           Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      qts.          chicken broth
   1 1/2  cups          vegetable oil
   1      cup           soy sauce
     2/3  cup           lemon juice
     1/2  cup           minced garlic
     1/3  cup           honey
   4      tsp.          salt
   2      tsp.          red pepper flakes -- crushed
   2 1/2  cups          cornstarch
   2 1/2  cups          cold water
   8      lbs.          boneless chicken -- uncooked, cut in
                        3/4 in pieces  
   4      cups          onion -- thinly sliced
   4      cups          carrot. thinly sliced
   2      cups          lemon -- thinly sliced
   6      lbs.          Mann's Gourmet Broccoli Florettes, steamed 
                           tender crisp
                        cooked rice -- optional
1. Combine chicken broth, oil, soy sauce, lemon juice, salt, honey,
garlic, pepper flakes and bring to a boil.
2. Dissolve cornstarch in water and whisk into hot liquid to thicken. 
3. Combine mixture with chicken, onion, carrot and lemon. 
4. Cover and bake at 400_ F in hotel pan until chicken is cooked
through but still juicy, about 20 minutes. 
5. Stir in Mannís Gourmet Broccoli Florettes and serve, alone or over
rice. 
Note: Alternatively, uncooked broccoli can be added before baking;
however, some color will be lost. 
Nutrients Per Serving
Calories: 167, Protein: 6.76 G, Carbohydrate: 19.66 G, Dietary Fiber 2.86 G,
Fat-total 7.86 G, Cholesterol: 8.3 mg, Sodium: 748.8 mg
Recipe from http://www.broccoli.com/foodservice/fsrecipestoc.htm
Posted to FareShare 10/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                            Maple Baked Beans
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bacon                            Beans/Legumes
                Onions                           Shrimp
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dried navy beans -- picked over and
                        rinsed
   1                    onion -- chopped
   1      large         garlic clove -- chopped fine
     1/2  pound         bacon -- chopped*
   8      cups          water
     1/2  cup           Grade B maple syrup (or Grade A maple
                        syrup flavored
                        with 3 drops maple extract -- or to taste)
   1      teaspoon      English-style dry mustard
     1/2  teaspoon      paprika
Here is a recipe for Baked Beans that are just delicious. I got this
from a new cooking show, "Epicurious," which airs two epsodes on
The Discovery Channel, Saturdays at 9:30 a.m. and 11:30 a.m.
Eastern/Pacific. The show schedule for October is here:
http://www.discovery.com/sched/domestic/series/65/1132.html.
All of the show recipes are available on-line at
http://www.food.epicurious.com/epitv/main.html.
In a 7 1/2-quart oven proof heavy kettle measuring about 12
inches across  combine beans, onion, garlic, bacon, and
water and simmer, covered partially, 1 hour. Ladle out and
reserve 1/2 cup cooking liquid.
Preheat oven to 300 deg. F.
In a bowl stir together reserved cooking liquid, maple
syrup, mustard, and paprika until combined well and stir
into bean mixture with enough additional water to just
cover beans.  Bake beans, covered, adding water at hourly 
intervals to keep mixture just covered, 5 hours.
*Instead of bacon, I used the meat cut off a smoked ham
hock, cooking the bone also during the first hour - probably
gives a more intense flavor. And, of course, I used two garlic
cloves!
Contributed to FareShare 10-7-98 by Norm Jensen
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                     *  Exported from  MasterCook  *
                           Marinated Swordfish
Recipe By     : harper@tribeca.ios.com (Robin Carroll-Mann)
Serving Size  : 4    Preparation Time :1:10
Categories    : Eat-Lf Mailing List              Fish
                Healthwise                       Main Dishes
                Squash                           Volume 1, Oct. '98
                Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         swordfish steaks
   1      teaspoon      olive oil
     1/4  cup           white wine
   1      teaspoon      basil -- dried
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   2      tablespoons   lemon juice
   2      cloves        garlic -- Minced, Peeled
   4      slices        red onion
Place the swordfish in a non-metallic  shallow bowl, baking dish, or 
a ziplock bag.  Combine next 6 ingredients.  Mix the marinade well 
and pour it over the swordfish.  Marinate, refrigerated for 1 hour, 
turning fish several times.  Remove swordfish from marinade and place 
in a microwave-safe baking dish.  Place a slice of red onion on each
steak.  Cover securely with plastic wrap. 
Microwave on high for 5 to 6 minutes.  Rotate the baking dish halfway
through the cooking process.  Let stand, covered, for 1 minute.
                   - - - - - - - - - - - - - - - - - - 
NOTES : We had this for dinner tonight.  I'm not much of a fish fan, 
but I enjoyed this recipe.
Posted on FareShare by bobbi744@acd.net ICQ#2099532
                    *  Exported from  MasterCook  *
                   Master Recipe for Celebration Cakes
Recipe By     : Family Circle  6/4/96
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Holidays
                Volume 1, Oct. '98               Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          all-purpose flour
   2      teaspoons     baking powder
     3/4  teaspoon      salt
   1      cup           unsalted butter -- softened
   1 2/3  cups          sugar
   3                    eggs -- at room temperature
   1      teaspoon      vanilla
   1 1/2  cups          milk
Heat oven to 350@.  Grease two 9 x 2" round cake pans, or tow 9 x 9 x
2" square cake pans, or one 13 x 9 x 2" cake pan.  Line with waxed
paper; grease paper.
Stir together flour, baking powder and salt in medium size bowl.
Beat together butter and sugar in large bowl til pale and fluffy,
about 5 mins, scraping down side of bowl with rubber spatula as
needed.  Beat in eggs, one at a time, til blended.  Beat in vanilla. 
alternately stir in flour mixture and milk, beginning and ending with
flour mixture, til just mixed.  Pour batter into prepared pans,
dividing equally.
Bake in 350@ oven; 9" round cakes 25 to 30 mins;  9" square cakes 35
to 40 mins; 13 x 9 x 2" cakes 45 to 50 mins; or til wooden pick tests
clean.  Cool cakes in pans on rack 5 mins.  Remove cakes to rack to
cool.
CARROT CAKE:  To flour, add 1 tsp cinnamon, 1/4 tsp each nutmeg and
cloves.  Stir 1 cup shredded carrots, 1 cup chopped pecans into batter.
APPLE CIDER SPICE CAKE:  Stir 1 tsp cinnamon, 1/2 tsp cloves and 1/4
tsp nutmeg into flour.  Replace 1 2/3 cups sugar with 1 cup packed
light brown sugar and 1/2 cup granulated sugar.  Replace milk with 1
1/2 cups cider.  Stir 1 cup chopped raisins and 1/2 cup chopped
walnuts into batter.
EGGNOG CAKE:  Add 1 tsp nutmeg to flour.  Replace 2 eggs with 2 egg
yolks.  Increase milk to 2 cups.
CHOCOLATE CAKE:  Stir 6 - 1 oz squares melted semisweet chocolate into
egg mixture.
NOTES : I used the basic recipe with a few variations to make a
strawberry cake.  Cake is somewhat heavy, nice color.
Posted on Fare Share 10-1-98 by Cairn Rodrigues
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                    *  Exported from  MasterCook  *
                        Mixed Fruit and Yam Gratin
Recipe By     : Betty Crocker New Choices Cookbook.
Serving Size  : 6    Preparation Time :0:00
Categories    : Apples                           Bananas
                Fruit                            Pineapple
                Side Dishes                      Sweet Potatoes
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        yams
   1      cup           chopped pineapple
   1      cup           sliced banana (about 1 med)
     3/4  cup           chopped apple (about 1 med)
     1/4  cup           raisins
     1/3  cup           dry white wine or apple juice
   1      Tablespoon    packed brown sugar
   1      teaspoon      grated lemon peel
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground ginger
     1/4  teaspoon      ground nutmeg
Heat oven to 350deg.  Spray rectangular dish, 10x6x1 1/2, with nonstick
cooking spray.  Peel and cut yams into 1/4 in slices.  Layer half of the
yams in dish.  Mix pineapple, banana, apple and raisins.  Spread half the
fruit over the yams.  Repeat layering with remaining yam and fruit 
mixture.  Mix remaining ingredients; pour evenly over yam and fruit 
mixture.  
Cover and bake 50 - 60 minutes or until yams are tender.
From Betty Crocker New Choices Cookbook.
GrassRats@aol.com
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                     *  Exported from  MasterCook  *
                       Mongolian Beef 2 (Velveted)
Recipe By     : Unknown
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Chinese
                Main Dishes                      Marinades
                Sauces                           Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         flank steak
     1/2  ounce         bean thread
   6      large         green onions -- cut in 1" lengths
   3                    dried chili peppers -- or to taste
   1      tablespoon    cornstarch
                        ---- Meat Marninade ----
   1                    egg whites (1 to 2) -- lightly beaten
   1      tablespoon    cornstarch
   2      teaspoons     oil
   1      tablespoon    sherry
     1/2  teaspoon      salt
   1      dash          white pepper
                        ---- Sauce Mixture ----
   4      tablespoons   soy sauce
   1 1/2  tablespoons   dark soy sauce
   1      tablespoon    sesame oil
   1      tablespoon    sherry
   1      teaspoon      white vinegar
     1/2  teaspoon      hot bean sauce
     1/2  teaspoon      sweet bean sauce
     1/2  teaspoon      dried chili pepper, crushed -- or to taste
   2      T             garlic -- minced (2 to 3)
Preparation:
Cut flank steak cross-grain into 1/8" slices.  Mix with meat 
marinade.  Combine Sauce ingredients.
Cooking:
In wok, heat 1 1/2 cups oil to very hot.  Deep fry bean threads (they
willpuff up instantly).  (Warning:  Do only a few of the DRY bean 
threads at a time, they expand dramatically)  Set fried bean threads 
aside on paper toweling.  Add the remaining 1/2 cup oil (this is to 
cool down the oil already in the wok). Make sure it is now no hotter 
than 250 deg. F.  To test, place a piece of beef  in the oil.  It 
should just BARELY sizzle.
Deep fry beef in two separate batches until just done, about 10 seconds.
Drain off all but 2 T oil.  Throw in the 3 or so dried chili peppers (if
desired).  Pour in sauce mixture and let it reduce for 2 minutes over
high heat.  Add beef and stir until well mixed.  If the sauce appears a bit
thin, add a little of cornstarch/water mixture to thicken.  Add green 
onions for 15 seconds.  Place beef on top of bean threads and serve.
Posted to Fareshare 10/98 by J.Pellegrino
                   - - - - - - - - - - - - - - - - - - 
NOTES : This is a wonderfully rich and velvety dish.  The beef is 
cooked by the velveting method and, if done properly, will melt in 
your mouth. I tried stir frying the beef instead of the using the 
velveting method and it didn't have the same texture.  If you 
have two woks, cook the sauce in one while cooking the beef in the 
other.  It'll go much faster.  If the taste is too hot, decrease
the amount of chili peppers.  Also you can omit serving on a 
bed of fried bean thread noodles.
                     *  Exported from  MasterCook  *
                    Mrs. Reagan's Sweet Potato Souffle
Recipe By     : ELECTION NIGHT SPECIAL  SHOW #EN0096
Serving Size  : 1    Preparation Time :0:00
Categories    : Celebrity                        Side Dishes
                Sweet Potatoes                   Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        sweet potatoes
     1/2  cup           heavy cream
   3                    egg yolks
     1/8  teaspoon      nutmeg
   2      teaspoons     brown sugar
                        Whites of 4 eggs, beaten until stiff
   1      teaspoon      butter for greasing dish
Preheat oven to 400 degrees F. Prick sweet potatoes with fork and place
in baking dish. Put in oven and bake for 45 minutes to 1 hour or until
soft.
Remove from oven, slice in half and scoop out the flesh into a bowl.
Using a wire whisk or electric mixer, whip until smooth. Transfer 
1 3/4 cups to a separate bowl. Reserve remaining potatoes for another use.
Lower oven temperature to 350 degrees F. In a bowl, blend sweet potatoes
and cream. Add egg yolks, nutmeg, and brown sugar. Mix well. Fold in beaten
egg whites. Transfer mixture into a buttered 1 quart souffle baking dish and
bake in the oven for 35 to 40 minutes or until a knife inserted in the 
center comes out clean.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Mushroom Sauce -Leysath
Recipe By     : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size  : 4    Preparation Time :0:00
Categories    : New                              Sauces
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      tablespoon    olive oil
   1 1/2  cups          mushrooms -- cut
                        into thick slices
     1/2  cup           chicken stock
   2      cloves        garlic -- minced
   1      tablespoon    assorted fresh herbs; such as
                        sage; rosemary; oregano;
                        basil or thyme
   1      dash          worcestershire sauce
                        salt and pepper
Melt butter and oil in hot skillet.  Add mushrooms and stir to coat evenly.
Saute for 2-3 minutes.  Add chicken stock, garlic, herbs and
Worcestershire and saute for 2-3 minutes more. Season with salt and pepper.
ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat
Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98.
Notes: The term "reduce" means to boil the liquid rapidly until the total
volume is reduced by evaporation.  Sauces work with just about any
dark-fleshed game, include waterfowl and antlered animals, Leysath says.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           My Mom's Gingerbread
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Quick                   Cakes
                Desserts                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           boiling water
   1      cup           molasses
     3/4  cup           oil (I use a light olive oil)
   1      cup           brown sugar
   3                    eggs
   2 1/2  cups          white flour
   1      tsp.          salt
   1 1/2  tsp.          baking soda
   1      tsp.          ground ginger
   1      tsp.          cinnamon
     1/2  tsp.          cloves
Combine boiling water molasses, oil and brown sugar. Beat eggs and add to
cooled mixture. 
Add dry ingredients to liquids, beat till smooth.  Pour into a greased 
and floured 9 x 13 baking pan.  Bake 1 hour at 325į or till it tests done.
We used to love this stuff served with a lemon sauce or just with milk 
poured over the top. 
Lois in Shelton, WA LoisO43779@aol.com
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