FareShare Recipe Group: July 2013

From: Art Guyer <aguyer42@myactv.net>
Sent: Friday, July 26, 2013 11:41 AM

Squash is inexpensive or even free these days, so Paula steps up with a
great sounding recipe:

* Exported from MasterCook *

Crispy Oven Zucchini Fries

Recipe By : Paula Deen
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1 beaten egg with 1 egg white
1/2 cup panko breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon smoked paprika
Kosher salt and fresh ground black pepper
2 zucchini, sliced 1/2 inch thick and 4 inches long
Cooking spray
...
Garlic herb mayo, recipe follows

Note: If you only have regular paprika use that as a substitute with a tiny
dash of cayenne.

Preheat oven to 425F.

Add flour to a pie plate and whisk in some salt and pepper.

Beat the eggs together in another pie plate.

In a third pie plate, whisk together the panko, Parmesan, smoked paprika,
and another big pinch of salt and pepper.

In batches, dip the zucchini in the flour, then in egg, and then gently
through the breadcrumb mixture. Place on a sheet tray covered with parchment
paper leaving ample room between each fry so it has room to crisp up from
the heat of the oven. Then spritz with non-stick spray and sprinkle with a
little more salt. Bake for 10 minutes, then flip, and continue cooking for
10 minutes more, until golden and crisp.

Serves 4

Garlic Herb Mayo

1/2 cup reduced fat mayonnaise
2 cloves garlic, finely chopped
1 tablespoon chopped parsley and chives
Kosher salt and freshly ground black pepper, to taste

Combine all ingredients to a bowl.

Makes about 1/2 cup.

Contributed to the FareShare Group by Art; July 2013
www.fareshare.net

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From: Art Guyer <aguyer42@myactv.net>
Sent: Friday, July 19, 2013 6:26 PM

Zucchini are dirt cheap at our local farmers' markets, so this is a definite possibility in the near future.

* Exported from MasterCook *

Chocolate Chip Zucchini Bread

Recipe By : Paul Deen
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cup white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 cup grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
whipped cream, for serving
zucchini ribbons, for serving

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Prep Time: 15 min
Cook Time: 50 min
Difficulty: Easy

Contributed to the FareShare Group by Art; July 2013
www.fareshare.net

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From: hderhut@charter.net
Sent: Thursday, July 18, 2013 4:48 PM

There are some things that you hear about for years but never seem to
get around to trying. This is one of them. I haven't tried very many (try
1) cold soups. To me soup was for cold weather and meant to warm you up

My daughter-in-law's mother is from South America and this is something
she passed down to her. She served it to me as an appetizer the other day
and I enjoyed it.

* Exported from MasterCook *

Gazpacho (Chilled Vegetable Soup)

Recipe By :
Serving Size : Makes 6 one cup servings.
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 slice whole grain bakery bread bread (about 1 cup),
crust removed and torn into bite-size pieces
1/2 red onion, roughly chopped
1 yellow or red pepper, seeds removed, roughly chopped
2 cloves garlic
1 banana pepper, seeds removed, cut in half
1 English cucumber, peeled, cut into fourths
5 large tomatoes (about 1 1/2 pounds)
1-2 tablespoons red wine vinegar
1/2 teaspoon black pepper

Place the bread into a mixing bowl, cover with one cup of cold water
and soak for five minutes.

Place the onion, peppers, and garlic into the bowl of a food
processor, pulse three or four times.

Add the cucumbers and tomatoes to food processor and pulse a few
more times. Squeeze excess liquid from the bread and add the wet
bread to the soup mixture. Process for 20 seconds. Add vinegar and
pepper to taste.

Garnish with chopped herbs, diced avocado, or grilled corn.

Note: Make it your own. Add the bread to your favorite Salsa recipe
and blend and chill. You have Gazpacho.

The only cold soup I'd had before this was Tomato one time.

David in Carolina

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From: hderhut@charter.net
Sent: Sunday, July 14, 2013 6:38 PM

Had this on some Prime Rib at a friends house. It tasted really good so
thought I'd pass it along.

* Exported from MasterCook *

Chimichurri Steak Sauce

Recipe By :
Serving Size : 16
Categories : Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1/2 bunch cilantro, leaves only
1 bunch flat-leaf parsley, leaves only
1/4 cup white wine vinegar
4 cloves garlic
1 yellow bell pepper, cut into strips
1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
1/2 teaspoon red pepper flakes
3 tablespoons olive oil

Combine all ingredients except for the olive oil in a food processor
or blender. Slowly add the oil in a steady stream with the motor
running.

Keep covered and chilled in refrigerator for up to one week

Note: You can adjust thickness by adding more or less oil. I don't
usually have yellow bell peppers, so will try Green.

David in Carolina

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From: hderhut@charter.net
Sent: Monday, July 08, 2013 11:24 PM

Had a friend over for lunch the other day. She doesn't eat red meat so
fixed these burgers instead. Served with sweet potato fries and sweet tea.

* Exported from MasterCook *

Turkey Burgers with Swiss and Garlic Mushrooms

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 package (about 1 pound) 93% lean ground turkey
1/4 cup seasoned breadcrumbs
1/2 teaspoon seasoning salt
1 clove garlic, minced
2 1/2 cup pre-sliced mushrooms
1 tablespoon butter or margarine
2 slices reduced-fat Swiss cheese, torn in half
4 Whole-wheat or whole-grain hamburger buns

Combine ground turkey, breadcrumbs, and seasoning salt in a bowl.
Mix well with hands. Separate turkey mixture into four, equally sized
balls. Form balls into patties, set aside.

Melt butter in a small skillet. Add in garlic, stir-fry for 1 minute,
add in mushrooms. Cook mushrooms for about 10 minutes, or until
mushrooms are tender and liquid cooks off.

Grill or pan-fry turkey burgers for about 3-4 minutes on each side or
until cooked through. Place on whole-grain buns, top with 1/2 slice
Swiss cheese and mushroom mixture.

David in Carolina

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From: hderhut@charter.net
Sent: Monday, July 08, 2013 1:19 PM

I have had black bean Salsa before, but this recipe was really better
than others I had tasted.

It was titled Cowboy Caviar. You be the judge.

* Exported from MasterCook *

Cowboy Caviar

Recipe By :
Serving Size : 24
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
2 (15 oz) cans black beans, rinsed
1 (17 oz) can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
...
Dressing:
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper

Combine all ingredients in a large bowl. Cover and chill.

Garnish with avocado slices or cilantro sprigs.

Serve with tortilla chips

Note: Servings Per Recipe: 24

David in Carolina

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From: Art Guyer <aguyer42@myactv.net>
Sent: Sunday, July 07, 2013 8:50 AM

Just saw this on FaceBook:

* Exported from MasterCook *

Sweet Baby Ray's Crockpot Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4-6 chicken breasts
1 bottle Sweet Baby Ray's sauce -large for normal crocks
1/4 cup vinegar - any kind
1 teaspoon red pepper flakes
1/4 cup brown sugar
1 teaspoon garlic powder

Mix everything but chicken in a separate bowl.

Place chicken in crock pot (frozen is ok).

Pour sauce mixture over chicken.

Cook on low 4-6 hours.

Contributed to the FareShare Group by Art; July 2013
www.fareshare.net

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From: Jennie Bartlett
Date: July 3, 2013

Jennie wrote me indicating she was having some computer data problems that have kept her from making submissions lately. She did mention in her note she had created a good salad and listed the ingredients. I turned her note into this submission.

Note: Use the amounts you think you would like best. The amounts in parentheses are my annotations to serve 4. Also, I would add a pinch of house seasonings to the dressing or just salt and pepper to taste.

* Exported from MasterCook *

Fresh Beet and Fruit Salad

Recipe By : Jennie Bartlett
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fresh Red Beets (2 - 3 medium beets)
Clementines (1 cup segments)
Strawberries (1 cup cleaned and quartered)
Sweet Onion (1/4 thinly sliced or diced)
Black Olives (16 large, seedless)
Mixed Baby Greens (4 cups, washed and dried)
...
Dressing:
Orange Juice (2 Tablespoons)
Lemon Juice (2 Tablespoons)
White Balsamic Vinegar (3 Tablespoons)
Walnut Oil (1/2 cup)

Clean and wash fresh red beets. Roast in oven until tender. Cool, and cut into eighths and halved. Combine beets, clementines, strawberries, sweet onion, black olives and mixed baby greens and plate. For the dressing, combine orange juice, lemon juice, vinegar and walnut oil. Shake for several minutes and it will stay suspended. Drizzle over salads. Jennie served this with oven fried tilapia on top.

Contributed to the FareShare Group by Jennie; July 2013
www.fareshare.net

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From: hderhut@charter.net
Sent: Monday, July 01, 2013 12:54 PM

My normal meal plan includes a Sandwich and salad or soup, so I'm always
looking for something different. This was good so added it to my
collection. I was out of bread the other day so used this in a lettuce
wrap and used the leftovers as a dip with home made pita chips.

This flavorful tuna salad is made with cottage cheese and yogurt, not mayo.

* Exported from MasterCook *

Tuna Salad

Recipe By :
Serving Size : 2
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 can albacore tuna
2/3 cup non-fat cottage cheese
4 tablespoons plain low-fat yogurt
1/4 small red onion, chopped finely
1 stalk celery, chopped finely
1 teaspoon Dijon mustard
splash of lemon juice
pinch or two of dill

Just throw into a bowl, give it a good mix and ENJOY!

Note: To change up the flavor, swap the dill for tarragon or thyme. I
usually blend the cottage cheese and yogurt and mustard together for a
creamier texture. If it still seems to stiff, I add a drop or two of cider
vinegar.

Servings Per Recipe: 2

David in Carolina

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