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September 2013

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From: Roberta Banghart <>
Sent: Monday, September 02, 2013 9:16 PM

This was a very nice shrimp dish. A little
different flavor than so many of the shrimp-pasta
dishes. You could easily double this.

* Exported from MasterCook *

Easy Shrimp Pasta for Two

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons KRAFT Balsamic Vinaigrette Dressing
1/2 pound shrimp (about 10 large) -- cleaned
3/4 cup tomatoes (about 1 medium) -- chopped
2 ounces PHILADELPHIA Cream Cheese -- cubed
2 tablespoons fresh basil leaves -- chopped, divided
1/4 pound fettuccine -- cooked, drained
2 tablespoons KRAFT Shredded Cheeses
-- Parmesan, Romano and Asiago

POUR dressing over shrimp in small bowl; cover.
Refrigerate 20 min. to marinate. Remove shrimp
from marinade; set aside. Heat large skillet on
medium heat; add shrimp. Cook 3 min. or until
shrimp turn pink, stirring frequently. Remove
shrimp from skillet, using slotted spoon; cover
to keep warm. Set aside.

ADD tomatoes, reserved marinade, cream cheese and
1 Tbsp. of the basil to same skillet; cook and
stir 3 min. until well blended. Add shrimp; cook
until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter;
top with the shrimp mixture. Sprinkle with
remaining 1 Tbsp. basil and the shredded cheese.


Substitute: Use 1/2 lb. frozen shrimp, defrosted, if desired.

How to Sauce It Up: If you prefer it saucier,
stir a small amount of milk into the shrimp mixture.

Source: "Kraft Food and Family Magazine Online Winter 2007"
S(Internet Address):
Copyright: " 2006 Kraft Foods, Inc."
Start to Finish Time: "0:46"

NOTES : Bobbie's Note: This was very good but did
need the extra milk suggested in the notes for this recipe.

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From: Roberta Banghart <>
Sent: Thursday, September 12, 2013 9:45 AM

Hi, Have lots of zucchini?
Here is really good recipe to use some of it.

* Exported from MasterCook *

Zucchini Casserole

Recipe By : Mrs. Mary Ann Devney, Farmington, MN;
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups zucchini
1/4 teaspoon pepper
1 pound ground beef
2 cups cooked rice
1 cup onion -- chopped
8 ounces tomato sauce
1 teaspoon garlic salt
1 cup cottage cheese
1 teaspoon salt
1 egg -- beaten
1 teaspoon basil
1 cup cheddar cheese -- grated
1/2 teaspoon oregano

Cook sliced, unpeeled zucchini in small amount of
boiling salted water about 4 minutes; drain well.
Saute beef and onion. Add seasonings; drain fat.
Add rice and tomato sauce to meat. Combine
cottage cheese and egg. In 3-quart buttered
baking dish layer half of zucchini. Spread meat
mixture over squash, then cottage cheese mixture,
then remaining zucchini. Sprinkle grated cheese
over top, Bake, uncovered at 350 40 to 50 minutes.

Source: "Ground Beef "Round-Up" from Farm Wife News"
S(Scanned and Formatted): "~~October, 2004~~"
Copyright: "1979 Reiman Publications, Inc.; ISBN 0-89821-032-1"

NOTES : Bobbie's Note: I made half of this recipe
and it made two large helpings plus enough left
for 2 lunch servings. It was excellent!

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Sent: Thursday, September 12, 2013 10:34 AM

I was at my son's house over the week end and his wife served the
following. They were good and enough different, that I thought I'd pass
them along.

* Exported from MasterCook *

Slow Cooker Beef Roast with Vegetables

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 onion, chopped
1 1/2 cups carrots, baby peeled
2 cloves garlic, sliced in half
1 large parsnip, peeled and chopped
1 rutabaga, peeled and chopped
5 red skin new potatoes, washed and quartered
2.5 pounds beef roast, English or Cross Rib cut
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
15 ounces salt-free pureed tomatoes
1 teaspoon thyme, dried
1/2 teaspoon rosemary, dried
1 bay leaf, whole

Place all vegetables in the bottom of a slow cooker. Season both
sides of the meat with black pepper and salt. Preheat a large saute
pan to moderately high heat; once hot spray pan with pan spray.
Lightly flour beef then sear meat on all sides for 3-4 minutes per
side. Place meat over vegetables. Combine tomato sauce and
seasonings. Pour over meat and set slow cooker on low. Cook for
8-9 hours. Remove meat and shred.

This is sort of a cross between Southern Pot Roast and a Beef Stew. It
was great served with a Garden Salad and crusty bread.

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* Exported from MasterCook *

Baked Pork Chops

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
6 lean center-cut pork chops, 1/2" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating

1. Trim all fat from chops.

2. Beat egg white with evaporated skim milk. Place chops in milk
mixture and let stand for 5 minutes, turning chops once.

3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices,
and salt.

4. Spray a 9xl3-inch baking pan with nonstick spray coating.

5. Remove chops from milk mixture. Coat thoroughly with crumb

6. Place chops in pan and bake in 375 F oven for 20 minutes. Turn
chops and bake 15 minutes longer or till no pink remains.

Note: For those not counting Fat or Calories use Buttermilk in place
of Skim milk. I let soak over night.

This was spicy and extra crispy with the two types of breading.She used
bone in,but boneless would be great. The breading mixture would be great
on chicken or even fish.

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David in Carolina

Hi, I ran across this on the Internet and tried it. I modified it, so can't
vouch for the originals taste, but my version was great.

* Exported from MasterCook *

Turkey Bacon Breakfast Rolls

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 tube refrigerated bread dough
3 slices turkey bacon, cooked
1 teaspoon dried thyme or 2 teaspoons fresh
sprinkle red pepper flakes (optional)

Preheat the oven to 350 degrees.

Lightly dust a cutting board with flour. Place the dough on a cutting
board and unroll into a rectangle. Spray the side of the dough that's
face up with nonstick cooking spray. Place the bacon strips on the
dough then sprinkle on the thyme. Roll the dough back into its
original shape. Cut into 1/2 inch thick slices and place on a baking
sheet that has been sprayed with nonstick cooking spray.
Bake 15 minutes or until just golden in color.

Note:  Remove the bacon from the heat when just cooked. It will crisp
up in the oven during the second baking.

You can substitute a batch of your favorite biscuit dough or thin
sliced ham for the bacon etc.

I made up my normal buttermilk biscuit recipe but rolled it out thinner
than I would for biscuits. I then layered the bacon and thin sliced
Swiss cheese on.

I then rolled it up and sliced off 1/2 inch pieces. I sprayed my pan
with nonstick spray and baked as suggested. I ate them with a bowl of
Maple and Brown Sugar oatmeal. Next time I think I will sprinkle on a
cinnamon and sugar mixture before baking. Instead of frying my bacon(I
used regular not Turkey) I sapped it in the microwave to remove most
of the grease.

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David in Carolina

I found this on the Internet and since I keep Ramen noodles on hand I
thought I'd try it. The noodles give the right amount of crunch. They
soften up slightly from the dressing. They are precooked so you are not
eating raw flour.

I added some small salad shrimp to mine.

* Exported from MasterCook *

Cabbage Noodle Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
Ingredients for dressing:
3 tablespoons olive oil
3 tablespoon vinegar
2 tablespoon sugar
1/2 package ramen noodle seasoning
1/4 teaspoon pepper
1 tablespoon low sodium soy sauce
Ingredients for salad:
1 small head red or green cabbage (or 1/2 of each)
2 green onions, chopped
1 carrot, peeled and grated
1 package ramen noodles, crushed

1. Make dressing by combining ingredients in a large bowl. Stir to
dissolve sugar.

2. Combine the first three salad ingredients, toss well. Add crushed
ramen noodles and dressing to salad and toss again.

3. Serve right away or cover and refrigerate to allow the flavors to

Note: You can add all kinds of things to this. I usually keep it simple
and use the Oriental seasoning packet. I also use Balsamic instead
of regular vinegar.

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