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April 2013

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Sent: Monday, April 22, 2013 1:01 PM

* Exported from MasterCook *

Whole Wheat Pasta with Sesame Peanut Sauce

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- -----------------
2 medium green onions, sliced thin
1/4 cup chicken or vegetable broth, low sodium
2 tbsp natural peanut butter, creamy
1 tbsp plus 1 tsp cider vinegar
1 tsp sesame oil
1/4 tsp cayenne, or more if you like it hot
4 cups cooked whole wheat spaghetti

Combine all ingredients except spaghetti.
Stir the hot spaghetti into the sauce.
Serve right away for a hot meal, or refrigerate for a cold meal.


Every April my sister comes to visit from Las Vegas. She usually only
has 3 or 4 days so we eat out a lot. Last week it stormed the second day
she was here, so we stayed in instead. For lunch she fixed this pasta
along with oven roasted chicken breasts and a Wedge salad. Sometimes the
simplest things are the best. The whole thing was ready in 20 minutes
and tasted great on a wet rainy day.

David in Carolina

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From: Art Guyer <>
Sent: Sunday, April 21, 2013 6:43 AM

This was pretty good. We fixed it last night. See my notes at the end of
the recipe.

* Exported from MasterCook *

Marinated Baked Pork Chops

Recipe By : 2013
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire
sauce, lemon juice, brown sugar, and ketchup.

Place pork chops in a medium baking dish, and spread with 1/2 the sauce.

Bake pork chops 30 minutes in the preheated oven. Turn, and spread with
remaining sauce. Continue baking 30 minutes, or until internal temperature
of the chops has reached 145F (63 degrees C).

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 6

"Pork chops cook in a tangy marinade of soy sauce, Worcestershire, and
ketchup-15-minute prep!"

Made by Art and Doris on 4/20/2013

Next Time: Double the sauce and serve over rice. Reduce cooking time by 5
minutes each side; and check internal temperature halfway through the last
cooking period.

These were very good, but I cooked for the full 30 minutes x2 and then
checked the temperature. They were a bit overcooked for my taste. The
internal temperature was 165F and I'm sure it went up while they rested.

Contributed to the FareShare Group by Art; April 2013

Sent: Sunday, April 21, 2013 7:20 AM

This does sound good. I am always looking for different ways to serve
"The Other White Meat"

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Sent: Wednesday, April 10, 2013 12:45 AM

* Exported from MasterCook *

Cabbage-Rice Pot Pie with Basil-Tomato Sauce

Recipe By : Betty Crocker
Serving Size : 6
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 1/2 cups water
1 extra-large vegetarian vegetable bouillon cube
3 cups coleslaw mix (from 16-oz bag)
2 cups refrigerated or frozen shredded hash brown potatoes
1 1/4 cups uncooked instant rice
1 package (8 oz) cream cheese, softened
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1 sheet frozen puff pastry (half of 17 1/4-oz package), thawed
1 can (10 3/4 oz) condensed tomato soup
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/4 cup water

Heat oven to 400║F. Grease 9-inch deep-dish pie plate with
shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir
in bouillon cube, coleslaw mix and potatoes. Return to boiling.
Reduce heat to medium; cover and cook 5 minutes.

Stir in rice, cream cheese and 2 tablespoons basil. Remove from
heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon
into pie plate.

Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to
fit pie plate; with fork, press edge of pastry onto edge of pie plate
Bake uncovered about 25 minutes or until golden brown. During last
5 minutes of baking, in 1-quart saucepan, heat sauce ingredients
over medium-low heat. Serve pie with warm sauce.

Note1: I liked this a lot and It's not bad cold if you reheat the sauce.

My son is working on his Master's in Exercise Science and he is always
reviewing my diet. He says I'm not eating enough cabbage, winter squash
and root vegetables. My cabbage intake is usually confined to Cole slaw
or steamed cabbage once in a while. I fixed Bobbie's potato soup with
cabbage and then tried this recipe

David in Carolina

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Sent: Monday, April 08, 2013 11:45 AM

* Exported from MasterCook *

Chicken & Potato Stew - Sudan

Recipe By : Pot Pourri by Habeeb Salloum; Harrowsmith; 1985
Serving Size : 6
Categories : FareShare Gazette February 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken -- (3 to 4 pounds) cut into serving pieces
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
3 tablespoons butter
4 garlic cloves -- crushed
2 medium onions -- chopped
19 ounces canned tomatoes
2 large potatoes -- cut into 1/2-inch cubes

Sprinkle chicken pieces with salt, pepper, nutmeg, cinnamon and cayenne;
let stand for 1 hour.

Heat butter in a saucepan. Add chicken, garlic and onions; sautÚ until
they turn golden brown. Stir in tomatoes and bring to a boil; lower heat
and simmer, covered, for 30 minutes. Add potatoes; continue to simmer
for 30 minutes or until the chicken and potatoes are well cooked.

Notes: Bobby's soup made me hungry so I'm fixing this for supper tonight.
I'll probably serve it with crusty cornbread and a garden salad.

As you can see it is one of those contributed to FareShare. I use
boneless skinless thighs cut up into bite size pieces.

David in Carolina

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From: Roberta Banghart <>
Sent: Sunday, April 07, 2013 8:12 PM

* Exported from MasterCook *

Country Ham 'N' Potato Soup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon margarine or butter
1 cup shredded cabbage
1/4 pound fully cooked ham -- cut into strips (1 cup)
1 10 3/4-ounce can Campbell's condensed cream of potato soup
1 soup can water
1 tablespoon chopped fresh parsley

1. In 2 quart saucepan over medium high heat, in hot margarine, cook
cabbage and ham 5 minutes or until cabbage is tender, stirring occasionally.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to
low; heat through.

Makes 3 1/2 cups or 2 servings.

Source: "Copyright 1991 Campbell Soup Company, ISBN 1-56173-268-0"
S(MC formatting by): ""
Copyright: "Copyright 1991 Campbell Soup Company, ISBN 1-56173-268-0"

Notes: Hi fellow foodies,

For a change of pace, try other vegetables instead of
cabbage, such as chopped bok choy, romaine or spinach.

Bobbie's Note: This is delicious and makes two very generous
servings. I use cabbage. I seem to find little time for very involved cooking lately. I'm
always looking for great soups that I can make quickly.

This recipe was delicious and so very easy. I almost always have the
ingredients on hand.


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Sent: Friday, April 05, 2013 6:45 AM

* Exported from MasterCook *

Basil and Sun-Dried Tomato Hummus

Recipe By :
Serving Size : 4 Makes 1 cup total
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1/4 cup sun-dried tomatoes*
1 clove garlic
1/4 cup fresh basil leaves
1 (14.5-ounce) cannellini beans
juice of one lemon (about 3 T)
1 T olive oil

Combine all ingredients in a food processor or high-speed blender.
Pulse several times, then let it run it until pureed. Add water one
tablespoon at a time until the hummus reaches the desired

Note: Hummus is traditionally made with chickpeas, but cannellini
beans (white kidney beans) yield a fluffy texture and buttery taste.
You'll love this variation on a classic. I intend to try other beans and
peas in this recipe.


Mix this puree into your favorite pasta sauce for a higher-protein,
almost-fat-free cream sauce.

Or use less water and use in place of ricotta cheese in lasagna or
stuffed pastas.

I used dried basil and thru in some dried parsley .


For the last 2 weeks I've been confined to the house with a upper
respretory problem. As a result my pantry is running low on certain
items. I like to snack on Tortilla chips and dip and was out of dip.

I started looking through my recipe collection for something I could
make with what I had on hand. I was out of Sour cream and Greek
Yogurt; was even low on Mayo. So I thought Humus, but I had no
chickpeas. Then I found this recipe. It was good so I'm passing it on.
If you are wondering how I had Tortilla chips, that is another story.

We have a Day Old Bread store here in town. Every so often I go by there
and pick up Corn Tortillas and multi grain bread for making chips and
bread crumbs or croutons. They sell them really cheap so I keep a supply
in my freezer.

David in Carolina

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Sent: Monday, April 01, 2013 12:03 AM

* Exported from MasterCook *

Crab and Asparagus Crepes

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
16 asparagus stalks, tough ends removed
1 tablespoon heart-healthy butter blend
1 tablespoon flour
3/4 cup skim milk
1/8 teaspoon nutmeg
1 ounce Swiss cheese, shredded
6 ounces crab meat, drained and picked over
4 scallions, white and green parts,
greens reserved for garnish
juice of one lemon
4 crepes

Preheat the oven to 350 degrees.

Microwave the asparagus for one minute.
Transfer to a cutting board and cut off the top 3 inches, then chop
the remaining stalks into 1/2-inch pieces.

Melt the butter over medium heat in a small saucepan. When the
butter begins to foam, stir in the flour and cook for one minute.
Slowly whisk in the milk, then continue whisking until the mixture
starts to bubble.

Reduce heat to low, then stir in the nutmeg and cheese. Add the crab
meat, chopped asparagus stalks, white parts of the scallions, and the
lemon juice. Remove from heat.

To assemble the crepes, lay each one flat on a cutting board.
Spoon two tablespoons of filling along the bottom third of each
crepe. Roll up each crepe and place in an oven-proof dish coated
with nonstick cooking spray. Divide the reserved asparagus tips
among the crepes, then pour the remaining sauce over the top. Bake
for 10 minutes, until the sauce is bubbly. Garnish with green part of
scallions and serve immediately.


My friend made these crepes for Easter brunch. I tend to cook mostly
home style so while I have eaten crepes before I never tried cooking
them at home. These were so good I intend to try. I doubt mine will look
as good as hers,but hopefully they will still taste good.

She served these with Crusty Bread with a Garlic and Mint, Aolia spread.

David in Carolina

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