Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

Return to the FareShare Recipe  Master Index

FareShare Gazette Recipes -- October 1998 - T's (Page 2)

Page T1 | Page T2

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Thai Mini Spring Rolls
Thai Seafood Casserole with Basil
Thai Tapioca Pudding
Thai-Style Prawns with Lemon Grass
Tips: Making Thicker Cookies
Tortellini & Wild Mushrooms with Buttermilk Dressing
Tortellini with Shrimp
Tortilla Rollups
Triple Allium Muffins
Turkey Stewed with Mushrooms and Marsala

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                    *  Exported from  MasterCook  *
                          Thai Mini Spring Rolls
Recipe By     : Unknown
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Dim Sum
                Mushrooms                        Seafood
                Shrimp                           Thai
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      oz            Bean thread noodles
     1/4  c             Dried tree ears
   6                    Dried Chinese blk mushrooms
     1/2  t             Whole black peppercorns
   3                    Garlic cloves
   1      tb            Fresh coriander roots -- coarsely chopped
     3/4  lb            Fresh ground pork
     1/4  lb            Shrimp, shelled -- deveined, chopped
     1/4  lb            Fresh crab meat, flaked
   1      tb            Thai fish sauce
   2      ts            Sugar
   4                    Shallots -- finely chopped
   1                    Carrot -- peeled, grated
     1/4  lb            Bean sprouts -- tails removed
   8      12 inch       rice-paper rounds
                        Peanut oil for deep-frying
                        Crisp lettuce leaves (accompaniment)
                        Fresh mint leaves (accompaniment)
                        -----THAI SPRING ROLL DIP-----
     1/4  c             Sugar
     1/4  c             Water
     1/2  c             Red wine vinegar
   2      tb            Fish sauce
     1/4  t             Red chile flakes
   2      tb            Chopped coriander leaves (fresh)
   2      tb            Chopped peanuts
  IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in
warm water until soft and pliable (about 15 minutes). Drain the noodles and
cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.
Pinch off and discard hard centers; coarsely chop and set aside. Pound
peppercorns, garlic and coriander roots into a coarse paste, or chopped  
together in a spice mill. Combine pork, shrimp or crab, fish sauce,
peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean
sprouts, and the reserved bean thread noodles and tree ears; mix together 
thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.  With 
kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper 
with the curved edge nearest to you, on a flat surface. Brush thoroughly 
with water. Let it sit until it softens into a thin flexible  film (about 1 
minute). Mold 1 tablespoon of pork mixture into 1-inch wide  by 2-inch long 
cylinder and put it near the curved edge of rice paper.  Fold  bottom of 
rice paper over filling. Fold left and right sides over each end  to enclose
filling. Continue rolling until completely sealed. Repeat with remaining 
filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat 
to 325F. Add a few rolls and deep-fry for 10 seconds.
Immediately increase to high heat or 375F and deep-fry until crisp and
golden brown (about 6 minutes). Remove and drain. Serve wrapped in a
lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.
  THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over
  medium-high heat; boil until reduced to 3/4 cup liquid. Remove from heat
  and stir in the fish sauce and chile flakes. When cooled, transfer to a
  dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with
  sauce.
Posted to Fareshare 10/98 by J.Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                    Thai Seafood Casserole with Basil
Recipe By     : Unknown
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Seafood
                Crab                             Filo/Puff Pastry
                Main Dishes                      Shrimp
                Thai                             Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      oz            Dried bean thread noodles
   1      sm            Dungeness crab
                        (preferably live)
     1/2  lb            Large shrimp
                        shelled and deveined
     1/2  lb            Large cleaned squid
                        cut crosswise into 1" rings
   1      lb            Fresh fish fillets
                        cut into 1-inch pieces
     1/2  t             Black peppercorns
   1      tb            Chopped fresh coriander root
   4                    Garlic cloves
   1      t             Sugar
   1      tb            Golden Mountain Sauce
                        Dark soy sauce
   1      tb            Light soy sauce
                        Thai fish sauce (nam pla)
   2      ts            Oyster sauce
   1      tb            Rice wine or dry sherry
   1      t             Sesame oil
   2      tb            Vegetable oil
   3      slices        ginger (quarter sized) -- crushed
   4                    Red chiles -- chop in 1/2"  pieces
   4                    Green onions -- cut in 2 " lengths
   1 1/2  c             Water, or more if needed
     1/2  c             Thai sweet basil leaves
                        Fresh coriander sprigs
   1                    Sandy clay pot casserole -- 2 qt size
  Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be
  found in Southeast Asian markets.
IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and
pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live
crab according to the following instructions (if using cooked crab, follow
the instructions after the steaming step). Shell and devein the shrimp; pat
dry. Clean squid according to the instructions below. Cut the body crosswise
into 1-inch rings; set aside the rings and cleaned tentacles. In a mortar or 
spice mill, pound or grind the peppercorns, coriander root and garlic into a 
paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy sauce, 
oyster sauce, rice wine and sesame oil. Add oil to clay pot or Dutch oven. 
Set over medium heat. Add reserved coriander-garlic-pepper paste to the oil;
saute lightly. Increase to high  heat. Add ginger, chiles and the crab pieces 
(add cooked crab later); toss and brown for a minute. Add shrimp and green 
onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce 
mixture and mung bean noodles; toss and mix together. Stir in water, cover 
pot, reduce to medium heat and simmer for 8 minutes, stirring occasionally. 
If noodles seem dry, add more water. Increase to medium-high heat, add fish,
squid and cooked crab, mix with the noodles, top with the basil leaves. 
Cover. Cook 3 to 5 minutes longer. Check for doneness. Bring the clay pot to
the table and serve hot with rice and vegetables.
TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and
legs to loosen sand and grit. Rinse well with cold water. Plunge crab into
boiling water for a minute to kill it immediately. Remove and cool. To
disjoint and crack the crab, hold shell portion of the crab in one hand.
With the other hand, gather the legs and claws on one side and gently pull
and tug until the body and legs loosen and free themselves as a whole
section from the shell. On both sides of the body are feathery gills. Pull
off and discard these gills. The tail piece, a triangular flap, is located
on the underside of the body. With tip of knife lift up the flap, grasp it,
twist off and discard. Scrub exposed area clean. Now remove the legs and
claws by gently pulling and bending them backward against their natural
bend, and twist to free them. You now have the chest-body section where the
tomalley liver is embedded in the cavity. Spoon it out and reserve it for
those who appreciate it. The chest body should be chopped in half down the
middle with a heavy cleaver. Chop each section crosswise into 3 equal
pieces. With a light hammer or metal nut cracker, crack the mid section and
joint of each leg and claw; set aside the pieces. (When eating, use the tip
of the leg as a pick to dig out the meat.)
TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and
with the other pull the head and tentacles away until separated from the
body. With your finger dip into the body to remove the quill, the
transparent cartilage and discard. Peel off the dotted skin from the body
and discard. Rinse body with cold water. Cut between the eye and the
tentacles; discard the head. Squeeze the thick center part of the 
tentacles to dislodge the hard beak. Rinse with cold water; set aside.
Posted to Fareshare 10/98 by J.Pellegrino
                    - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Thai Tapioca Pudding
Recipe By     : Keo's Thai Cuisine
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Thai
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  pound         quick-cooking tapioca
   3      cups          water
   3      tablespoons   palm sugar
                        OR white sugar
     1/8  teaspoon      salt
   1      cup           coconut milk
Rinse tapioca in cold water; drain and set aside. Bring water to a boil
and stir in palm sugar and salt. Add tapioca and return to a boil. Stir
in coconut milk. Reduce heat to a simmer. Stir frequently to prevent
sticking. Cook for 30 minutes. Serve warm or cold. Makes 4 to 6 servings.
Formatted and posted to FareShare 10/98 by JoAnn Pellegrino
gigimfg@ix.netcom.com
                  - - - - - - - - - - - - - - - - - - 
 
                   *  Exported from  MasterCook  *
                    Thai-Style Prawns with Lemon Grass
Recipe By     : GREAT FOOD: Ken Hom (BBC 1998)
Serving Size  : 6    Preparation Time :0:30
Categories    : Seafood                          Shrimp
                Volume 1, Oct. '98               Main Dishes
                Thai
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         raw prawns -- peeled and deveined
                        ***Chile Paste***
   2      tablespoons   chopped chile pepper; red/green -- seeds removed
   1      tablespoon    coarsely chopped fresh cilantro -- or more to taste
   3      tablespoons   coarsely chopped garlic
   2      tablespoons   coarsely chopped shallots
                        coconut milk
   3      tablespoons   water
                        ***SAUCE***
  14      ounces        coconut milk -- divided use
   2                    lemon grass stalks -- each about
   1      3 inche       lon -- trimmed and crushed
   2      tablespoons   Thai fish sauce -- more/less to taste
   1      tablespoon    sugar
   2      teaspoons     shrimp paste
                        or dried shrimp
     1/2  cup           fresh basil leaves
Serve this dish with plenty of hot steamed long-grain rice. 
1. Wash prawns and pat dry with paper towels. 
2. Make paste. Combine chili, cilantro, garlic and shallots in a food
processor with 1 Tablespoon of the coconut milk and 3 tablespoons water.
Mix well.
3. Heat a wok over high. Pour in the coconut milk (minus the 1 tablespoon
used in the paste). Add the crushed lemon grass stalks. Reduce heat and
gently simmer about 10 minutes.  Add some or all of the chile paste to the
simmering sauce together with the fish sauce, sugar and shrimp paste.
Continuing simmering for 2 minutes. Now add the prawns and continue to
simmer for 3 minutes or until the prawns are cooked. Toss in the basil
leaves and stir several strokes. Serve at once with hot rice and sliced
cucumbers.
Entree for luncheon buffet.  [279 cals, 18g fat; 119mg cholesterol]
Source: GREAT FOOD companion cookbook see www.greatfoodtv.com for details.
Submitted by Kitpath@earthlink.net 10/98 to FareShare
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 4928 0 3292 0 2705 0 0 0 1358 3505 383 3782 0 1372 0
                     *  Exported from  MasterCook  *
                       Tips: Making Thicker Cookies
Recipe By     : Flo Braker (1992 Simple Art of Perfect Baking; Chapters)
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies                          Desserts
                Miscellaneous                    Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****
A: There are a few things you can do to make cookies like chocolate chip or
oatmeal thicker.
Flo Braker, author of "The Simple Art of Perfect Baking" (Chapters, 1992),
suggests adding an extra tablespoon of flour for every cup of flour in the
recipe and decreasing the baking soda and baking powder by one-quarter.
Baking soda, she said, not only leavens the dough but also causes it to
spread.
Rather than dropping the cookie dough onto a cookie sheet, as most recipes
instruct, try rolling the dough (using a little flour to keep it from
sticking) into a long log, about 2 1/2 inches in diameter, and chilling it
for 30 minutes.
Just before baking, cut it into half-inch slices, and place them on a
greased and floured baking sheet.
Cold dough spreads more slowly, and the butter and flour on the baking
sheet help prevent the dough's sliding and spreading.
Braker also recommends an increase in the oven heat by 25 degrees.
"You're searing the dough basically," she says, "and you're setting it
sooner."  Because the dough has been chilled, the baking time should not 
change.
These are general steps, she cautions, and you will probably need to do a
little experimenting to get it right.
Before putting the whole batch in the oven, try baking a single cookie. In
less than 10 minutes, you will have your answer.
--[NOTE:  Tips were compiled and edited Monday, October 5, 1998 By Amanda
Hesser for the N.Y. Times News Service. Run by St. Louis Post-Dispatch.
Re-edited for mc by kitpath@earthlink.net ]--
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
           Tortellini & Wild Mushrooms with Buttermilk Dressing
Recipe By     : Lee Bailey's The Way I Cook
Serving Size  : 6    Preparation Time :0:40
Categories    : Main Dishes                      Mushrooms
                Pasta/Noodles                    Vegetarian
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
   2      tablespoons   vegetable oil
   2      medium        garlic cloves -- minced
   2                    shallots -- minced
     1/2  pound         shiitake mushrooms* -- sliced
   1      cup           dry white wine
     1/4  cup           chopped parsley -- Italian (flat leaf)
   1      pound         cheese tortellini -- cooked
                        Buttermilk Dressing
   2      cups          buttermilk
   8      ounces        neufchatel cheese -- (light cream cheese)
   2      medium        garlic cloves -- minced
     1/2  teaspoon      Tabasco sauce
                        freshly ground black pepper -- to taste
                        chopped nasturtiums -- optional
Note:  chanterelles or any mixture of wild mushrooms can be used.
Heat oil in large skillet.  Add half the garlic and shallots and saute over 
medium heat until wilted, about 5 minutes.  Add mushrooms and saute 8-10 
minutes over low heat, until mushrooms give up liquid and begin to get 
tender.  Add wine and remaining garlic and shallots along with half the 
parsley.  Toss and saute an additional 2-3 minutes, until mushrooms are 
tender.
Toss cooked tortellini with dressing.  Sprinkle with remaining parsley and 
surround with mushrooms.  Garnish with nasturtiums, if desired.
Dressing
Place all ingredients except pepper in a food processor or blender. Process 
until smooth. Add pepper and refrigerate until ready to use.  May be made a 
day in advance. 
Contributed to FareShare by Aleeda Crawley, 10/5/98
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Tortellini with Shrimp
Recipe By     : Bright Larkin
Serving Size  : 4    Preparation Time :0:00
Categories    : Bacon                            Main Dishes
                Mushrooms                        Pasta/Noodles
                Seafood                          Shrimp
                Volume 1, Oct. '98               Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            tortellini, cheese-filled -- fresh (tri color)
   1      lb            salad shrimp -- (60-70 count)
     1/4  lb            bacon -- diced
   4      oz            mushrooms -- sliced
     1/2  c             white wine
   1      tbsp          olive oil
     1/4  lb            butter -- softened
   1      tsp           garlic -- finely chopped
   2                    green onions -- sliced
In a saucepan, bring enough water to cook the pasta to a boil. Throw in a
tsp salt and the pasta.  when the pasta is al dente, drain and set aside.
While that is going on, heat a heavy pan(whatever you've got that will hold
everything else).  When the pan is nice and hot, throw in the bacon and
cook until crisp.  Put in the olive oil and follow with the shrimp,
mushrooms, and garlic.  Stir a lot to keep it from sticking.  When the
shrimp start to turn pink, pour in the wine, cover, and let cook just until
shrimp are pink.   Add the softened butter, stirring constantly, about a
tablespoon at a time. Add the green onion and stir to mix. Toss with the 
pasta and serve.
NOTES : This was one of those "what will I serve that 150 people in two
hours?' concoctions.  I'm pretty proud of it because there weren't enough
leftovers to feed the staff.  It would probably be better yet with the
substitution of pancetta for the bacon and the addition of 1/4 cup fresh
lemon juice.
All these quantities are approximate because I was making things up as I
went along and using excess prep from the night before to save time.  It
should work pretty well as I have written it.
Posted on FareShare 10-2-98 by Bright Larkin bright@twave.net
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                             Tortilla Rollups
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      lg.           flour tortillas
   4      pkg.          cream cheese -- (8 oz.)  softened
     1/2  c.            sour cream
   4      cans          chopped green chilies -- (4 oz.)
   3      tbsp.         grated onion
     1/2  tsp.          garlic salt
Mix softened cream cheese and sour cream until smooth.  Add remaining
ingredients.  Spread on tortillas.  Roll up gently.  Wrap in plastic
wrap.Chill.  Slice 3/8 inch thick and place on platter. Serve with salsa
to be dipped in.
This is so easy and so popular!  You can also roll up thin sliced ham in
it, or use chopped olives, green or black, instead of the chilies. You
don't even have to have to salsa to dip it in.  Use mayo instead of sour
cream- and so on.  Easy to make smaller. Very flexible once you get the
idea.
Posted on FareShare 10-8-98 by Gayle/ddmmom <ddmmom@popalex1.linknet.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Triple Allium Muffins
Recipe By     : The Herbal Palate Cookbook by Oster and Gilbertie
Serving Size  : 12   Preparation Time :0:00
Categories    : Breakfast/Brunch                 Muffins
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shallots -- finely chopped
                        OR leeks,OR onions -- finely chopped
     1/4  cup           canola oil
   2      cups          all-purpose flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     1/4  teaspoon      baking soda
   1      cup           buttermilk
   1      large         egg -- lightly beaten
     1/4  cup           fresh chives -- minced
     1/4  cup           fresh garlic chives -- minced
Heat oven to 375 degrees.  Coat 12 standard size muffin cups with cooking 
spray and dust lightly with flour.
Heat 1 tablespoon oil in a small skillet over medium heat and cook the
shallots, onions, or leeks for 3 minutes, or until soft.
Sift the flour, sugar, baking powder, salt, and baking soda into a large 
bowl.
In a small bowl, combine the cooked onions, remaining oil, buttermilk, egg, 
chives, and garlic chives.; mix well.  Pour the onion mixture into the flour
mixture, stirring just until the dry ingredients are moistened. Do not 
overmix.
Fill muffin cups about 3/4 full. Bake 15 to 20 minutes, or until a tooth-
pick inserted in the center comes out clean. Cool on a wire rack and remove 
from pan. Makes 12.
Contributed to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Tuna Salad Sandwich
Recipe By     : The Art of Cooking for the Diabetic
Serving Size  : 3    Preparation Time :0:00
Categories    : Fish                             Sandwiches
                Diabetic And Special Diets       Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      3 1/2 ounce   tuna in oil
     1/4  cup           Celery -- finely chopped
   1      tablespoon    bell pepper -- red or yellow
     1/2  teaspoon      Salt
   1      dash          freshly ground pepper
   1      tbsp          green onion -- finely chopped
     1/4  c             plain low-fat yogurt
   1      tsp           fresh lemon juice -- OR
   1      tsp           vinegar -- * see note
   1      tbsp          grated american cheese
Drain tuna well, then flake it into a bowl. Add remaining ingredients and 
mix well. Use 1/4 cup to spread on one slice of bread or an open-face 
sandwich or between two slices of bread for a regular sandwich, or mound on 
crisp lettuce.
NOTES : (Marukan Seasoned -Gourmet Rice Vinegar is -sweet vinegar)*  (I get 
a LARGE bottle at Far-east food market and only that kind because it has a 
sweet flavor)
Food Exchange per serving: 1 1/2 LEAN MEAT EXCHANGES; 
CAL: 98; CHO:2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit 
salt. Substitute unsalted canned tuna.
Source: The Art of Cooking for the Diabetic by
Mary Abbott Hess,R.D.,M.S. and Katharine Middleton 
Brought to you and yours via Nancy O'Brion and her Meal Master
Posted on FareShare 10-98 by Bright bright@twave.net
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                 Turkey Stewed With Mushrooms And Marsala
Recipe By     : John Ash
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Mushrooms
                Onions                           Stews
                Turkey                           Volume 1, Oct. '98
                Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Olive oil
   1 1/2  pounds        Boned, skinned turkey thigh meat -- cut into 1 cubes
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
   3      cups          Sliced onions
   1      tablespoon    Chopped garlic
   1      pound         Crimini or button mushrooms -- cleaned, quartered
   2      tablespoons   Flour
   1      cup           Marsala wine
   3      cups          Defatted chicken stock
   2      tablespoons   Balsamic vinegar -- optional
   1      cup           Fresh or canned diced tomatoes
   2      teaspoons     Grated lemon zest
     1/4  cup           Chopped parsley (or other fresh herbs)
                        Buttered egg noodles or Rice pilaf -- for
   Heat 2 tablespoons of oil in a heavy-bottomed pot.  Season turkey
liberally with salt and pepper and brown on all sides.  Remove turkey
and set aside.  Pour off fat and add remaining 2 tablespoons olive oil
and add onions, garlic and mushrooms and saute over moderately-high heat
until lightly browned.  Add flour and cook, stirring for 2 minutes longer.  
Add turkey, marsala, stock, vinegar, and tomatoes and cook until turkey is 
tender about 30 to 35 minutes.
   Stir in lemon zest, parsley and season to taste with salt and pepper.  
Serve with rice pilaf or buttered egg noodles.
   This recipe yields 4 to 6 servings.
   Recipe Source: THE JOHN ASH SHOW  with John Ash
From the TV FOOD NETWORK - (Show # JA-9760 broadcast 02-08-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
Posted on FareShare 10-13-98 by J Pellegrino <gigimfg@ix.netcom.com>
                   - - - - - - - - - - - - - - - - - - 

 

Page T1 | Page T2

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!