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September 2015

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  From: David Hatfield <>
Sent: Tuesday, September 22, 2015 7:09 PM

I fixed this the other day. It is a staple of mine when fresh corn is available. I cut corn off the cob and freeze it with the corn milk and all.

* Exported from MasterCook *

Southern Fried Corn

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ears corn
3 slices bacon
2/3 cup water
2 tablespoons sugar
1/4 cup milk
2 teaspoons cornstarch
1 tablespoon butter
salt, to taste

Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.

In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside. Stir corn into hot bacon drippings. Add water and sugar. Cook, stirring constantly, until mixture begins to thicken.

Gradually stir milk into cornstarch until smooth. Add to corn. Cook over low heat until thickened. Stir in butter and salt. Top with crumbled bacon before serving.

Note: You can use frozen or canned corn for this recipe. When I am forced to do this. I add some cream style corn to the whole kernel type. This takes the place of the corn milk you get when using fresh corn.

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David in Carolina

From: Bobbie <>
Sent: Wednesday, September 23, 2015 11:46 AM

Southern Fried Corn

This sounds wonderful. I also sometimes cut the corn off the cob. I usually with some onion and chopped zucchini. I will try this soon.


From: Art Guyer <>
Sent: Monday, September 21, 2015 4:07 PM

* Exported from MasterCook *

Cheese Tortellini & Butternut Squash With Brown Butter-Sage

Recipe By : Cuisine at Home, October 2015
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups butternut squash, peeled, cubed
1 pound refrigerated cheese tortellini (about 4 cups)
2 tablespoons olive oil
4 ounces prosciutto, cut in thin ribbons
1/2 cup diced onions
1 1/2 sticks butter, cubed
2 large fresh sage sprigs (about 20 leaves)
4 tablespoons sherry or white wine
2 lemon, juice of
chopped fresh Italian parsley
black pepper, to taste

1. Cook squash in a large saucepan of boiling salted water for about 3-5 minutes. Add the tortellini; cook according to package directions and until squash is tender. Drain and set aside.

2. Heat oil in a skillet over medium high heat. Add prosciutto and onions, cook until prosciutto is crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.

3. Melt butter in the skillet. Add sage sprigs and cook until butter brown, about 4 minutes; remove sage and discard. Stir in sherry (or wine); cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.

4. Off heat, finish with lemon juice, parsley, and pepper. Serve at once.

Prep Time: 30 mins
Total Time: 60 mins

Serves: 8, Yield: 8 cups

Note: I made this on September 19, 2015, and the whole family liked it very much. It will be a repeat at some point this fall. I did the process a little different. After cooking and draining the squash and pasta, I used the same large saucepan to fry the prosciutto and onions. I did not remove them from the pan, but continued the recipe from there.

Contributed to the FareShare Group by Art; September 2015

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From: Art Guyer <>
Sent: Tuesday, September 22, 2015 8:12 AM

What is great about fall squash is that it not only tastes great, unpeeled or cut you can keep it a good while. Buy them at the peak of the season at the lowest price in grocery stores or at your local farmer’s market…….. This recipe makes A LOT! I doubled the original recipe to fit the size of our family, so you can cut it down to fit.

From: []
Sent: Tuesday, September 22, 2015 6:59 AM

Great recipe. I don't use fall squash enouf.

Art Guyer
Washington County, MD


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