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Recipes by Month June 2013 Back to Main Index | Group Protocol
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From: Roberta Banghart <bobbi744@comcast.net> Sent: Thursday, June 13, 2013 10:10 PM I made this recipe because I had everything in the house and we wanted a soup and sandwich meal. We both were really pleased with the result. It didn't just taste like canned soup. Very delectable. I did use quick barley and only had to cook this for about half the time required. I'd like to try it with regular barley. * Exported from MasterCook * Campbell's® Creamy Mushroom Barley Soup Recipe By : Campbell's® Quick and Easy Cookbook Serving Size : 6 Preparation Time :0:05 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter OR 2 tbsp. margarine 1 cup sliced mushrooms 1 medium onion -- chopped 1/3 cup uncooked barley 1 can Campbell’s® Cream of Mushroom OR 1 can Campbell's® 98% Fat Free Cream of Mushroom Soup -- (26 oz.) Soup 3 cups water 1/4 teaspoon dried thyme leaves -- crushed 1/4 teaspoon Pepper Chopped fresh parsley MELT butter in saucepan. Add mushrooms and onion and cook until tender. Add barley and cook until lightly browned. ADD soup, water, thyme and pepper. Heat to a boil. Cover and cook over Low heat 40 minutes or until barley is done. Garnish with parsley. Serves: 6 Source: "Family Time Daily Recipe" S(MC Formatted by:): "bobbi744@comcast.net" Copyright: "Copyright © 1999 - 2005 FamilyTime.com, Inc." T(Cooking Time): "0:50" Contributed to the FareShare Group by Bobbie; June 2013 www.fareshare.net - - - - - - - - - - - - - - - - - - From: Art Guyer <aguyer42@myactv.net> Sent: Wednesday, June 12, 2013 8:57 AM This is the potato salad I fixed with the stuffed flounder yesterday. * Exported from MasterCook * Red Potato Salad With Sour Cream and Dill Recipe By : Diana Rattray, adjusted by Art Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small red potatoes, scrubbed 1 teaspoon salt 3 eggs, hard-cooked and diced 3 ribs celery, finely diced 1/2 cup diced red onion 4 green onions, thinly sliced 2 tablespoons diced dill pickle, or pickle relish ... Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 1 tablespoon cider vinegar 2 teaspoons Dijon mustard 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill 1/2 teaspoon salt 1/8 teaspoon pepper This potato salad is nicely seasoned with the addition of dried dill and chopped dill pickle, along with the tangy mayonnaise and sour cream dressing. It's a great salad to take along to the cookout, or serve as a side dish with lunch sandwiches. Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water, add 1 teaspoon salt, and boil for about 10 to 12 minutes, until just tender; watch carefully so they don't over cook. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery, onions, and diced dill pickle. In another bowl, combine the dressing ingredients. Add to the potatoes and stir gently to combine. Adjust salt and pepper to taste. Serves 6. Contributed to the FareShare Group by Art; June 2013 www.fareshare.net - - - - - - - - - - - - - - - - - - From: Art Guyer <aguyer42@myactv.net> Sent: Wednesday, June 12, 2013 8:38 AM I made this yesterday for dinner. Very nice. Served it with roasted asparagus and red potato salad. * Exported from MasterCook * Crab-Stuffed Flounder Rollups Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flavored breadcrumbs, divided 1 (12-ounce) can good quality crabmeat 1/4 cup red onion, finely diced 1/4 teaspoon Old Bay Seasoning 1/2 teaspoon House Seasoning, see note 1/2 cup mayonnaise, or more if needed to bind mixture 1 tablespoon cider vinegar 8 flounder fillets Olive oil Paprika Fresh lemon juice Pre-heat oven to 425F. Line a baking sheet with foil and lightly grease with oil (I used PAM spray). Place half the breadcrumbs in shallow plate. Rinse and strain crabmeat under cool water. Press out water and pat dry with paper towels. Combine crabmeat with remaining breadcrumbs, onions, vinegar, Old Bay Seasoning, House Seasoning and mayonnaise. Mix well. Adjust seasoning to taste. Lightly coat each fillet with olive oil, then in the reserved breadcrumbs. Spread some crab mixture onto each fillet. Roll up and secure with a toothpick. Arrange rollups on prepared baking sheet, seam side down. Sprinkle with paprika. Bake for 12 - 20 minutes or until fish is no longer translucent (internal temperature of 145F). Sprinkle lemon over fish before serving if desired. Serve with tartar sauce, if desired. Notes: House Seasoning is your own blend of seasoning that you use frequently. It speeds up the process when cooking since you don't have to grab all of the individual seasonings that you usually use. Mine generally consists of 2 tablespoons Kosher salt, 2 tablespoons restaurant grind black pepper, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1/2 teaspoon sugar, 1/8 teaspoon cayenne, 1/8 teaspoon paprika (measurements approximate and ingredients change from time to time). I mix a batch of this when needed and we keep a container near the stove top and one near the dining table. This turned out very good last night (June 11, 2013). It will be done again in this house. Contributed to the FareShare Group by Art; June 2013 www.fareshare.net - - - - - - - - - - - - - - - - - - From: Art Guyer <aguyer42@myactv.net> Sent: Monday, June 10, 2013 3:29 PM * Exported from MasterCook * Fudge Lover's Strawberry Truffle Cake Recipe By : Betty Crocker Serving Size : 12 Preparation Time :2:50 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box ... Ganache Filling and Topping: 2 packages (8 oz each) semisweet baking chocolate, finely chopped 1 1/3 cups whipping cream 1/4 cup butter (do not use margarine) 2 cups cut-up fresh strawberries ... Garnish: 6 fresh strawberries, cut in half lengthwise through stem 1/4 cup white vanilla baking chips 1/2 teaspoon vegetable oil ... Dipped Strawberries: (Optional) 1 pint (2 cups) medium-large strawberries (18 to 20 strawberries) 1/2 cup white vanilla baking chips (or your favorite) 1 teaspoon shortening or vegetable oil Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth. Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Remove waxed paper lining. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake; or alternatively, used dipped strawberries for garnish. See photo below. White Chocolate Drizzle: In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small re-sealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Dipped Strawberries: Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat. (Can be done gently in the microwave.) Use chocolate chips if you desire. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time. Refrigerate until ready to serve. Best served the same day. Makes 12 servings Notes: My granddaughter made this cake (photo below) for Doris' birthday dinner. She did an excellent job, both with the cake and the dipped strawberry garnish. She used a large round serving plate and had room around the edge for a lot of chocolate-dipped strawberries. It was delicious, but beware of the calories and fat in this baby!
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