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January 2013

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Sent: Thursday, January 24, 2013 7:19 PM

Hi gang,
I have been working up to doing some baking again
and pulled out one of my old stand-by cookbooks,
Muffins & More. I have made these before but not
for many years and I do remember they were good
(I even wrote 'good' in the book).

* Exported from MasterCook *

Peanut Butter Muffins

Recipe By : Muffins & More by Jean Pare (Company's Coming)
Serving Size : 16 Preparation Time :0:00
Categories : FareShare Group Sent Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- (375 mL)
1/4 cup sugar -- (50 mL)
3 teaspoons baking powder -- (15 mL)
1/2 teaspoon salt -- (2 mL)
1 cup All-Bran® Cereal -- (250 mL)
1 cup milk -- (250 mL)
1 egg
1/2 cup peanut butter -- (125 mL)
1/4 cup cooking oil -- (50 mL)
1/4 cup milk -- (50 mL)

Preheat oven to 400F (200C). Grease 16 muffin cups.

Put flour, sugar, baking powder and salt into a large bowl. Stir to mix.
Make a well in the center.

Combine the cereal with the 1 cup (250 mL) milk in a medium bowl.

Add egg and peanut butter to the cereal. Beat with a spoon to mix well.
Add the oil and 1/4 cup (50 mL) milk. Stir. Pour into the well you made in
the flour mixture. Stir just enough to moisten. Batter will be lumpy.

Pour the batter into the prepared muffin cups, filling 3/4 full. Bake for
20 to 25 minutes. Wait 5 minutes after removing from oven for easier
removal of the muffins from the tin.

Serve warm.

Makes 16 muffins.

Hallie's Note
I filled the muffin cups pretty well to the top according to my scribbles
on the recipe. Also they only needed 20 minutes in my oven. I also made a note suggesting the addition of chocolate chips and/or cranberries but
haven't tried that yet.

From Muffins & More by Jean Pare (one of the books in the Company's
Coming series); 1983.
MC formatting by Hallie.

Contributed to the FareShare Group by Hallie; 24 January 2013.

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Sent: Tuesday, January 22, 2013 9:59 PM

Hi Connie

My mother made a roll very close to these,but with out the onion plus
after egg wash she would sprinkle the tops with toasted sesame seeds.
She called them Hot Cross Buns.

David in Carolina

On Tue, Jan 22, 2013 at 6:27 PM, Art Guyer wrote:

Thanks, Connie, it is great to have long-time, tried and true recipes
like this one.

Art Guyer
Washington County, MD

From: Constance Garlitz <>
Sent: Tue, 22 Jan 2013 14:19:02 -0800 (PST)

Made stuffed shells on Saturday and these rolls to go with them. My
husband really likes these rolls. The most exciting part for me was I
was able to cook them both at the same time in my brand new double oven (replaced my 17 year old single oven.) Be very careful of the baking
time. I have always found it to be a little too long and they burn
easily. If you eat them the next day, warm them slightly. I've made
them for many years and have no idea where I found the recipe. Connie

* Exported from MasterCook *

Onion Rolls

Recipe By : Constance Garlitz
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
2 Tablespoons sugar
2 tsp milk
3 Tablespoons butter
1 1/2 cup warm water
1 envelope yeast
2 Tablespoons instant minced onion
5-6 cups flour
1 egg white
1 Tablespoon cold water

Scald milk, stir in sugar, salt and butter or margarine. Cool to

Measure warm water into large warm bowl. Sprinkle with yeast; stir
until dissolved. Add milk mixture, onion and 3 cups flour. Beat until
smooth. Add enough additional flour to make a stiff dough. Turn out
onto lightly floured board; knead until smooth and elastic, about 8 to
10 minutes. Place in greased bowl, turning to grease top. Cover; let
rise inw arm place, free from draft until doubled in bulk, about 1 hour.
Punch dough down, divide into 14 equal pieces. Shape pieces of dough
into round balls. Place about 3 inches apart on greased baking sheets,
sprinkled with cornmeal. Cover, let rise in warm place, free from draft
until doubled in bulk, about 1 hour Split tops of rolls with sharp
knife or razor in criss cross fashion.

Bake at 400 for 20 minutes. Brush rolls with combined egg white and
cold water. Bake 5 minutes longer or until done.

Contributed to the FareShare Group by Connie; 01-2013

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From: Art Guyer <>
Sent: Tuesday, January 22, 2013 5:02 PM

So, I made the Cheesy-Onion Bread again this afternoon and it looks beautiful. Here is a photo of today's loaf!


From: Art Guyer <>
Sent: Monday, January 21, 2013 8:19 PM

I made this bread this afternoon and we had it with dinner tonight. It was quite good and I already have requests for another loaf tomorrow. Oh well, I'm glad everyone liked it and I have enough ingredients to make another one :}.... I had wanted to take a photo but the family got to it first! Maybe tomorrow.

* Exported from MasterCook *

Pull-Apart Cheesy Onion Bread

Recipe By : Food & Wine Magazine
Serving Size : 6 Preparation Time : 1:10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon poppy seeds
Kosher salt and freshly ground pepper
1 cup Gruyère cheese (3 ounces), coarsely shredded
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan.

In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Active Time: 20 Minutes
Total Time: 1 Hour 10 Minutes
Makes one 9-inch loaf
Recipe by Food & Wine Magazine.

Notes: This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pulled apart at the table) but a lot less time-consuming to make. Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.

Made by Art on January 21, 23. Turned out great.

Contributed to the FareShare Group by Art; January 2013

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From: Art Guyer <>
Sent: Monday, January 21, 2013 1:29 PM

Thanks, Hallie. It does look good and, of course, the loin is the prize
part of the deer. So with 3 deer in the freezer that gives us 6 nice loins
to have over the next 6 months or so.


Sent: Monday, January 21, 2013 1:22 PM

Hi gang,
Here is a recipe I found that I promised Art I would format and send. I
haven't tried it.

* Exported from MasterCook *

Venison & Creamy Beans

Recipe By : Jamie's America by Jamie Oliver
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Group

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds trimmed venison loin -- (2 to 3 pounds)
[4 to 6 half-pound pieces]
Olive oil
4 slices smoked bacon -- finely diced
[the best quality you can afford]
4 sprigs fresh rosemary -- leaves picked
1 onion -- peeled and diced
1 celery stalk -- trimmed and diced
1 carrot -- peeled and diced
2 1/3 cups frozen broad or lima beans
2 cups frozen corn
1 1/2 cups chicken broth -- preferably organic
1/2 cup heavy cream -- (scant)
1 pat butter
Small bunch of fresh thyme -- leaves picked
4 garlic cloves -- peeled
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

Make your marinade first by chopping up your thyme leaves and garlic very
finely or bashing them up in a pestle and mortar. Put them into a bowl
with your balsamic vinegar, extra virgin olive oil and a good pinch of
salt and pepper; mix, then pour half this mixture into a large sandwich
bag and add your pieces of venison. Seal the bag, then rub the bag all
over to massage the flavors into the meat; put to one side.

Put a large frying pan on a medium heat and add a drizzle of olive oil.
Add the bacon and cook until golden and crispy, then add the rosemary,
diced onion, celery and carrot; cook for 15 minutes, stirring
occasionally, until the vegetables have softened. Add your lima and corn
to the pan with the broth and cream, then give it a good stir and cook
with the lid on for 5 minutes. Season well with salt and pepper and if
it's thick and creamy, it's ready. If it's watery, carry on simmering with
the lid off until it thickens. Set aside.

Put another large frying pan on a high heat and let it get screaming hot.
Add the marinated venison and keep turning it every 30 seconds for 5 to 8
minutes, until cooked to your liking. For the last 30 seconds of cooking,
pour all the reserved marinade into the pan. Shake it all around, then tip
the venison and all the juices onto a plate and let the meat rest for
about 3 minutes.

While your meat is resting, check on the beans and, if you want, pop them back on the heat for a couple of minutes. Move the meat to a board and slice it fairly thickly at an angle, then put your creamy beans on a big
platter and serve the venison slices on top. Drizzle over any juices from
the board or plate and tuck in right away.

Serves 4 to 6.

Jamie's comments
"Because lima beans aren't as common in Britain as they are in Georgia, I
decided to use the wonderful broad bean for my Southern creamy beans. The marinade I've used here is absolutely amazing and although for beef the flavors would probably be a bit too strong, venison, quail, pigeon and
lamb are all bold enough to handle them.

Venison is such an underrated meat and in the supermarkets people will
often pass it by. In the UK, whatever you're allowed to hunt can also be
bought by the public but in Georgia, buying game is illegal, so they rely
on the hunting season to stock up for personal use. You can also check
farmers' markets for farm-raised venison."

From Jamie's America by Jamie Oliver; 2009; Hyperion.
ISBN 978-1-4013-2360-8.
MC format by Hallie. Untried.

Hallie's note
When Art and I were chatting on IRC in #fareshare last Saturday (hint
hint) I told him that a friend had given me this book for Christmas and
promised I would make sure to share this venison recipe. I have recently
been watching Jamie's Great Britain on BBC-Canada and have been enjoying it immensely so when I spotted this book in Indigo - on sale to boot - I made use of my gift card. I can hardly get my nose out of it and will be watching for the one on Great Britain to come out. I am on a very slow dial-up connection, being way out in the boonies, so don't do much web browsing but I did put his website here for those of you who are on the higher speed systems. Since we aren't running a website in connection with this group I feel I can now share recipes like this with you without worrying about copyright issues so you will probably see a few more recipes like this from me in the future.

Contributed to the FareShare Group by Hallie.

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From: Roberta Banghart <>
Sent: Sunday, January 20, 2013 6:53 PM

I tried this recipe today. I found it in an old BHG recipe book that
I was getting rid of and from which I coped a few recipes that
sounded interesting.

I will definitely make this again. Very flavorful and just a bit
different from my usual pot roast.

* Exported from MasterCook *

Herbed Pot Roast Supreme

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon
1 2 to 3 pound beef chuck pot roast
1 10 1/2 ounce can beef broth
1/2 cup chopped onion
1 bay leaf
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 tablespoons all-purpose flour -- or more if needed
1 4-ounce can mushroom stems and pieces -- drained
2 tablespoons snipped parsley
hot cooked noodles

In Dutch oven cook bacon until crisp. Drain. Reserving drippings.
Crumbled bacon and set aside.

Trim excess fat from meat. Brown meat on all sides in reserved bacon
drippings. Add beef broth, chopped onion, bay leaf, Worcestershire
sauce, thyme, salt and pepper. cover, simmer for 1 1/2 to 2 hours or
until meat is tender.

Remove meat to heated platter; keep warm. For sour cream sauce, skim
fat form pan juices, discard bay leaf.

For the sour cream sauce: blend sour cream with flour. Stir about
1/4 cup of the pan juices into sour cream mixture, return all to pan.
Cook and stir until thickened, do not boil. Stir in mushrooms,
snipped parsley and crumbled bacon. Serve sour cream sauce with roast
and hot cooked noodles.
Makes 8 to 12 servings.

Source: "BH&G Low-Cost Cooking"
S(mastercook formatting by): ""
Copyright: "(c) 1980 Meredith Corp."
Yield: "8 to 12 servings."
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NOTES : Bobbie's Note: This was a delicious meal. I never had much
of the cooking liquid evaporate so I needed more that 2 tablespoons
of flour to thicken the sour cream sauce. I made it for company and
everyone said it was delicious.

Sent: Saturday, January 19, 2013 8:02 PM

Hi gang,
Nice to get the recipes from Art and David. David, grits are not a
big item way up here but I am familiar with yellow cornmeal and some
of the variations you mentioned look interesting.

Here is my contribution:

* Exported from MasterCook *

Goats' Cheese & Lemon Tart

Recipe By : Lemons - Hundreds of Household Hints
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Group

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces butter -- (125g/1/2 cup/1 stick)
cut into small pieces
8 ounces all-purpose flour -- (225g/2 cups)
1 pinch salt
2 ounces caster sugar -- (50g/1/4 cup)
[superfine granulated sugar]
1 egg yolk -- (medium/large)
12 ounces fresh goats' cheese -- (350g/1 1/2 cups)
3 eggs -- beaten (medium/large)
5 ounces caster sugar -- (150g/3/4 cup)
[superfine granulated sugar]
3 lemons -- grated zest and juice
1 3/4 cups heavy cream -- (450mL/3/4 pint)
[double cream]
Fresh raspberries to decorate

Fifteen minutes before baking preheat the oven to 200C/400F/Gas Mark 6.
Rub the butter into the flour and salt until the mixture resembles
breadcrumbs, then stir in the sugar.

Beat the egg yolk with 2 tablespoons cold water and add to the mixture.
Mix together until a dough is formed, then turn the dough out onto a
lightly floured surface and knead until smooth. Chill in the refrigerator
for 30 minutes.

Roll the dough out thinly on a lightly floured surface and use to line a
1 1/2-inch (4cm) deep 9-inch (23cm) fluted flan tin or tart pan. Chill in
the refrigerator for 10 minutes. Line the pastry case with greaseproof
paper and baking beans, pie weights or kitchen foil and bake blind in the
preheated oven for 10 minutes. Remove the paper and beans or foil. Return to the oven for a further 12 to 15 minutes until cooked. Leave to cool slightly, then reduce the oven temperature to 150C/300F/Gas Mark 2.

Beat the goats' cheese until smooth. Whisk in the eggs, sugar, lemon zest and juice. Add the cream and mix well. Carefully pour the cheese mixture into the pastry case and return to the oven. Bake in the oven for 35 to 40 minutes or until just set. If it begins to brown or swell, open the oven door for 2 minutes. Reduce the temperature to 120C/250F/Gas Mark 1/2 and leave the tart to cool in the oven. Chill in the refrigerator until cold.

Decorate and serve with fresh raspberries.

Serves 4.

From Lemons - Hundreds of Household Hints by Diane & Jon Sutherland;
2011; Flame Tree Publishing; ISBN 978-0-85775-262-8.
MC format by Hallie. Untried.

Hallie's note.
I have a couple of neighbours who are lemon nuts. When I spotted this
little book on the sale shelf at Indigo last month I couldn't resist it.
Got a couple for the lemon nuts and one for me. <G> It is chock full of
all kind of neat info about lemons, some of which need to be taken with a
large pinch of salt I think but many look very interesting. This recipe
has had me drooling since I read it (give me a slice of lemon pie and I
will follow you anywhere) but I am waiting until berry season to try it.
The goats' cheese in it sounds intriguing as I haven't cooked with that
but I do love it combined with cranberries so think it would be great with

Contributed to the FareShare Group by Hallie.

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From: Roberta Banghart <>
Sent: Saturday, January 19, 2013 7:49 PM

Hi all,
This is my first submission to this new group. Thanks Art for creating it.
I collect Junior League Cookbooks and just got the one from Richmond, VA.

I just tried this recipe and it was very good, hearty, makes a great main dish.

* Exported from MasterCook *

Black Bean Soup - Virginia Fare

Recipe By : The Junior League of Richmond, VA
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bacon -- diced
4 garlic cloves -- minced
1 large onion -- chopped
2 16-ounce cans black beans -- drained
6 cups beef bouillon
1 16-ounce can Italian stewed tomatoes
1 to 2 tablespoons chopped sun-dried tomatoes
1/2 teaspoon celery seed
1/2 teaspoon seasoning salt
1/2 pound smoked sausage -- chopped
1/2 pound cooked turkey or chicken -- chopped
1/2 cup long-grain white rice -- uncooked
1/2 teaspoon ground oregano
1 tablespoon sugar
4 to 6 dashes hot pepper sauce
salt and pepper -- to taste

Cook bacon until crisp in Dutch oven or large soup pot; remove bacon.
Saute garlic and onion in bacon grease and add remaining ingredients.
Cook 2 hours over Low heat.

Yield about 8 servings.

Source: "Virgina Fare"
S(MC Formatted by:): ""
Copyright: "(c) 1994 The Junior League of Richmond"

NOTES : This soup is even better the second day!
Bobbie's Note: This was a very hearty, flavorful soup .The recipe
said it only made four servings, and I got 8 main dish servings.

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Sent: Saturday, January 19, 2013 7:45 PM

Hi !

My sister sent this to me last week and I fixed it for lunch today. It
was so good I thought I'd pass it on. I reconfigured it for 2 people and
saved half to eat cold later.

* Exported from MasterCook *

Spinach and Tomato Pasta Salad

Recipe By :
Serving Size : 6
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz small pasta, such as ditalini or orzo
8 oz feta cheese, crumbled
16 oz grape tomatoes
4 c baby spinach
2 T capers, drained
1/4 t black pepper
2 T Parmesan or Manchego cheese, shredded

Cook pasta according to package directions until it is al dente
(firm to bite). While the pasta is cooking, place spinach, feta,
and capers in a large bowl. Before draining pasta, add 1/4 cup of
the pasta cooking liquid to the mixture; toss to combine. Place
the tomatoes in the bottom of a colander. Once pasta is cooked,
drain it over the tomatoes for a quick blanch. Toss tomatoes and
pasta with the spinach mixture. Season with black pepper and
garnish with shredded cheese.
Makes six-2 cup servings.

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Sent: Saturday, January 19, 2013 7:26 PM

The Charleston area is famous for Shrimp and Grits.They are also popular
in New Orleans. The traditional recipe dosn't have all the vegetables
and is made with more salt and heavy cream.

On Sat, Jan 19, 2013 at 1:02 PM, Art Guyer wrote:

Thanks, David. Here in the Chesapeake area we love shrimp and grits.
Just never had them together or at the same meal!

Sent from Art Guyer's iPhone

Well here is my first contribution.
Here in South Carolina I have had Shrimp and Grits lots of times in the
past. Recently I have been avoiding them due to the high salt and
calorie content. I ran across this recipe and tried it. It tasted great
to me.

In the south you have three kinds of grits:
>Hominy Grits - The kind of white grits used in the deep south for breakfast.
>Yellow Grits - These are a lot like Polenta
>White Grits - A modern form made from a special type of white corn.

The only kind of non-instant I have found in stores here are the yellow

I intend to try this with various things besides Shrimp. I.E.
Chicken, Fish, Clams, Sausage, etc.

Let me know if any of you change this up.

* Exported from Master Cook *

Slimmed Down Shrimp and Cheesy Grits

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheesy grits:
1/2 cup old fashioned grits, not instant
pinch salt
1/4 cup low-fat evaporated milk
1/2 cup shredded 2% sharp cheddar cheese
1/4 teaspoon paprika
1/2 teaspoon hot sauce
2 teaspoons canola oil
1 onion, diced
4 cloves garlic, chopped
1 bell pepper, diced
1 cup frozen or low-sodium canned corn
1 tablespoon all-purpose flour
12 ounces peeled and deveined shrimp, 26-30 count
1/2 teaspoon paprika
1 tablespoon tomato puree
1 cup water
1 1/2 cups low-sodium diced tomatoes
2 green onions, chopped

Fill a saucepan with 2 1/4 cups of water and the salt. Bring to a
boil, then slowly whisk in the grits. Cover and simmer over low
heat for 12 minutes, stirring often. Add the remaining ingredients
and stir to combine. Remove from heat.

The grits will thicken as they sit, so you may need to add an
additional 1/4 to 1/2 cup of water just before serving. The grits
should be pourable.

Place a large sauté pan over moderate heat. Heat the oil then add
the onions, sautéing for 3 minutes. Add the garlic and peppers,
cooking another 3 minutes. Add the corn and the flour, stirring
constantly for 1 minute to cook the flour.

Add the tomato paste and the shrimp, cooking for five minutes, or
until the shrimp turns pink. Slowly add one cup of water to the
saucepan, stirring and scraping to reincorporate any crust that's
on the bottom of the pan. Simmer for 5-8 minutes. Add the
tomatoes, heat through, and remove from heat.

Place 3/4 cup warm grits into a soup bowl, and top with one cup of
the shrimp and vegetables. Sprinkle on one tablespoon of chopped
green onions before serving.

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From: Art Guyer <>
Sent: Friday, January 18, 2013 10:39 AM

So here is my first one. I fixed this last week tweaking a recipe I found
on-line somewhere. Very filling and a bit rich depending on how much cheese
you put on it.

* Exported from MasterCook *

Sausage Potato Bake

Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 cups cubed potatoes
2 pounds smoked sausage, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans condensed vegetable beef soup
2 tablespoons fresh rosemary
1 cup cheddar cheese, shredded

Note: If using fresh sausage, cook in a large pan until brown and fairly
solid. This will make it easier to cut into pieces. When combining with
other ingredients, include some of the drippings in the pan for a better

If using the oven, preheat to 350F (175C).

In a 4-quart casserole dish, combine all ingredients except cheese. Mix
together well.

Bake for 1-1/2 hours. Add cheese over top of casserole for last 10 minutes
of cooking.

For slow cooker: Place all ingredients except cheese in a slow cooker. Cook
on low setting for 6 to 8 hours. Remove when done, add cheese and let stand
until it is melted.

Servings: 12

Note: This is an easy one dish dinner that is great in cold weather. It
made a boat-load though and gave us more than 12 servings, even though
everyone really chowed down on it.

Contributed to the FareShare Group by Art; January 18, 2013

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Art Guyer
Washington County, MD



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