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Recipes by Month

August 2013

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  From: Art Guyer <aguyer42@myactv.net>
Sent: Wednesday, August 28, 2013 12:45 PM

Don stopped drinking in 1964 but likes the taste of Bloody Mary's without
the alcohol. His recipe sounds pretty good, but it has been a long time
since I've had a virgin anything!

* Exported from MasterCook *

Bloody Mary Mix

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups tomato juice
3 ounces lemon juice or lime juice, or a mix of the two
1 tablespoon Worcestershire sauce
1 tablespoon horseradish
1/4 teaspoon salt
1 teaspoon hot sauce, such as Tabasco
1 teaspoon celery seed
1 teaspoon black pepper

Place all of the ingredients in quart jar and whisk until well combined.

Cover and refrigerate until the flavors meld, at least 2 hours or preferably
overnight.

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

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From: hderhut@charter.net
Sent: Wednesday, August 21, 2013 3:42 PM

Something different in the way of a burger. These taste a lot like a
Meatball Sub.

* Exported from MasterCook *

Sun Dried Tomato Pesto & Mozzarella Meatball Burgers

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 pound Meat Loaf Mix*
1 Slice Whole Wheat bread diced
4 ounces (4 slices) part-skim mozzarella
4 whole-wheat hamburger buns
1/4 cup sun-dried tomato or basil pesto
milk
meatloaf or meatball seasoning

* I use 1/3 each beef, pork and turkey ground meats.

Soak bread in milk. Squeeze out excess liquid and mix with meat
and meatball or meatloaf seasoning.

Divide meat into 4 each 1/4 pound patties and pan fry or grill until
they reach 165 degrees F internal temperature. Place the cheese atop
the burgers, turn off the heat, and cover until the cheese is melted.
Meanwhile, toast the burger buns and spread each with one
tablespoon of the pesto.

Serve immediately, with plenty of burger toppings

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David in Carolina
From: Art Guyer <aguyer42@myactv.net>

Here is a recipe that sound great:

* Exported from MasterCook *

Pepperoni and Mozzarella Pull Apart Bread

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) packages pre-made pizza dough or homemade pizza dough
1 (7 oz) package sliced pepperoni
1 (8 oz) package shredded mozzarella cheese

1. Preheat oven to 375F.

2. Separate pizza dough into small bite sized pieces.

3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in
dipping oil to lightly coat.

4. Layer dough pieces in bottom of Bundt or fluted tube pan, next layer
sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat
layers again, and end with final layer of dough pieces.

5. Bake in the preheated oven until the bread is browned and cooked through
in the center, 30-40 min.

6. Remove from oven, and invert the pan on a cutting board; the bread will
fall out of the pan in one piece.

7. Serve by pulling the bread apart into individual servings with optional
marinara dipping sauce on the side.

Note: Layer until about 2/3 of the pan is full. Definitely plan for it to
feed a hungry crowd. You can scale down the ingredients if you choose to
feed a smaller crowd. You can serve it hot or room temperature.

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

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From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, August 15, 2013 7:47 PM

My granddaughter found this recipe and sent it to me. I think it was a pretty clear hint that she wants me to make it. Sound interesting since everything is cooked together at one time.

* Exported from MasterCook *

One Pot Pasta and Vegetables

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated you can reduce as desired .

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Enjoy!... A Healthier Happier YOU!

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

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From: hderhut@charter.net
Sent: Sunday, August 04, 2013 9:52 AM

Since we seem to be on a Zucchini kick I thought I'd join in

* Exported from MasterCook *

Lemon Zucchini Dip

Recipe By :
Serving Size : 8
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- -----------------
2 small zucchini (about 2 cups)
2 tablespoons tahini*
1/2 bunch parsley, leaves only, chopped (about 1/4 cup)
1 garlic clove, peeled
1 large lemon, zested and juiced (about 2 tablespoons juice)
1/4 teaspoon celery seed
1 tablespoon sun-dried tomato paste**
1/4-1/2 cup water, depending on the thickness you desire

* Tahini is sesame paste, found in the Mediterranean section of most
supermarkets.

** Or 1 sun-dried tomato soaked in one tablespoon hot water.

Puree all ingredients in a food processor until smooth. Cover and
chill. Will keep for one week in refrigerator.

This would be a good way to use up the pulp left over from Art's recipe.

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David in Carolina
From: Art Guyer <aguyer42@myactv.net>

Another zucchini recipe!

* Exported from MasterCook *

Tomato Stuffed Zucchini

Recipe By : Taste of Home 2013
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium zucchini
1 plum tomato, diced
1/3 cup shredded Monterey Jack or Mexican cheese blend
3/4 teaspoon minced fresh parsley
Dash each salt, garlic powder, dried oregano and pepper
1-1/2 teaspoons grated Parmesan cheese

Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving
a 1/4-in. shell. Place zucchini in a saucepan and cover with water.
Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.

In a small bowl, combine the tomato, Monterey Jack cheese, parsley,
salt, garlic powder, oregano and pepper. Spoon into zucchini shells.

Sprinkle with Parmesan cheese.

Place in an 8-in. square baking dish coated with cooking spray. Bake,
uncovered, at 350F for 20-25 minutes or until heated through.

It can be fixed ahead and warmed up at dinnertime. Easily doubles or
triples.

Yield: 2 servings.
Prep: 20 min. Bake: 20 min.
Taste of Home 2013

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

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