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Recipes by Month

September 2016

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From: Hallie DuPreez:
Sent: Friday, September 30, 2016 11:43 AM

I picked up a copy of Ricardo magazine, a Canadian publication, because it had a bunch of slow cooker recipes in it that looked interesting. I haven't used my cooker yet but thought these looked promising enough to maybe try one of these days. I thought the potato one looked like it might be a good one for a potluck supper.

Cheers, Hallie

* Exported from MasterCook *

Baker's Potatoes

Recipe By : Ricardo magazine, September 2016
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 onions -- thinly sliced
2 tablespoons olive oil -- (30 mL)
1/2 teaspoon chopped fresh thyme
1 kilogram yellow-flesh potatoes, thinly sliced with a mandolin -- (2.2 pounds)
1 1/4 cups beef broth -- (310 mL)
2 tablespoons melted butter -- (30 mL)
Salt and pepper

Preparation time: 40 minutes. Cooking time: 6 hours. Servings: 6 to 8. Warm: up to 4 hours.

In a large non-stick skillet over high heat, brown the onions in the oil.
Add the thyme. Season with salt and pepper. Set aside.

Line the bottom of a slow cooker with a third of the potato slices.
Season with salt and pepper.
Cover with half of the onions.
Continue with a third of the potatoes and remaining onions.
Drizzle with the broth and finish with the remaining potatoes. Press lightly.
Season with salt and pepper.
Brush with the melted butter.

Cover and cook on Low for 6 hours.
It can be maintained on Warm for up to 4 hours.

From Ricardo (Canada's Cooking Magazine); September 2016.

Untried but it sounds really good, especially for a potluck supper.

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From: Hallie DuPreez

* Exported from MasterCook *

Turkey Roast with Cranberries

Recipe By : Ricardo magazine, September 2016
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
290 grams fresh or frozen cranberries -- (2 3/4 cups)
250 milliliters apple jelly -- (1 cup)
250 milligrams cranberry juice -- (1 cup)
3 tablespoons cornstarch -- (25 grams)
1/4 teaspoon five-spice powder
1 boneless turkey breast roast
[about 4 pounds/1.8 kg] with the skin]
2 tablespoons butter
2 onions -- finely chopped
Salt and pepper

Preparation time: 45 minutes. Cooking time: 4 hours. Servings: 8. Warm: No.

In a food processor, puree 2 cups (210 grams) of the cranberries with the apple jelly, cranberry juice, cornstarch and five-spice powder until smooth. Strain through a sieve. Set aside.

In a large skillet over medium-high heat, brown the turkey roast in the butter.
Season with salt and pepper.
Place in the slow cooker.

In the same skillet, brown the onions. Add butter, if needed.
Add the cranberry mixture.
Bring to a boil, stirring constantly.
Transfer to the slow cooker.
Add the remaining whole cranberries (3/4 cup/80 grams).

Cover and cook on Low for 4 hours.

Serve with mashed potatoes and a green vegetable.

From Ricardo (Canada's Cooking Magazine); September 2016.

Hallie's comment: This looks good. The listing for turkey breast seems a bit
ambiguous but possibly it was translated from the French. The way it reads
is that you should use already roasted turkey breast but it doesn't make
sense if you are going to cook it for 4 hours so I assume they meant turkey
breast roast - raw.

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From: Art Guyer <>
Sent: Friday, September 23, 2016 9:49 AM

By popular demand, here is the recipe for the dish Vi McConnell made for our picnic. Frank brought it to the Caregiver's Breakfast, Mike Saterbak scanned it and emailed it to me, I formatted it in MasterCook and here it

* Exported from MasterCook *

Frog Eye Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 box Acini De Pepe Pasta (16 ounces)
1 3/8 cups Pineapple Juice
2 tablespoons Flour
3 Egg Yolks, beaten
1/2 teaspoon Salt
1 cup Sugar
1 teaspoon Vanilla
1 2-pound can Crushed Pineapple, drained
2 cans Mandarin Oranges, drained
1 bottle Maraschino Cherries, drained
1/2 package Miniature Marshmallows
1 large carton Cool Whip

Boil the pasta until done; rinse with cold water and drain well. Combine pineapple juice, flour, egg yolks, salt, sugar and vanilla. Boil until thick. Stir into pasta and let set overnight in refrigerator.

Next day, break up the pasta mixture; add fruit and mix well. Add marshmallows and mix. Add Cool Whip and mix well.

Beware it makes a very large batch!

Notes: Vi made this recipe for our fall PD Support Group picnic in
September 2016. Members really liked it but thought it was a tapioca base.
We tracked down the recipe and Vi told us it was made with Acini De Pepe
pasta, not tapioca.

Contributed by Vi McConnell, September 2016

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From: Art Guyer <>
Sent: Thursday, September 15, 2016 10:00 AM

We had something very similar to this at a local restaurant a week or so ago and it was wonderful. Their rolls were outstanding and that may be the real secret to the great taste.

I plan to make these tonight.

* Exported from MasterCook *

Chicken Cheesesteak Sandwiches

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken breasts or thighs, trimmed of excess fat and sliced thin
2 pinches kosher salt
1 pinch coarse black pepper
1/4 teaspoon garlic powder, more or less to taste
1/4 teaspoon onion powder, more or less to taste
1/2 a whole orange bell pepper, sliced thin
1/2 a whole red bell pepper, sliced thin
1 whole large sweet onion, sliced vertically
2 tablespoon light olive oil
pickled jalapenos, chopped (optional, or other spicy pepper)
12 slices smoked provolone cheese
6 six-inch sub buns, split

Slice chicken into thin strips, season with salt, pepper, garlic and onion powder and toss them around to evenly distribute the seasonings. Set aside.

Preheat your griddle to 375F or a large skillet over medium/medium-high heat and preheat your oven to 350F.

Once griddle or pan is hot, add in a tablespoon of olive oil and add in the peppers and onions. Stir to coat in oil and then leave them be for a minute or two to create a good caramelization and color. Continue to cook the onions and peppers until they are soft yet still a bit firm, transfer them to a clean bowl.

Add the remaining oil to the griddle or pan, and add in the chicken. Work in batches so the chicken has a chance to color and cook evenly. Once cooked, transfer the chicken to the bowl with the peppers and onions and toss.

Divide the chicken/pepper mixture among the split sub buns and top with chopped jalapenos {if desired} and two slices of smoked Provolone per sandwich.

Slide the sandwiches into your preheated oven for 5-8 minutes or until the cheese is melted.

Smear mayonnaise {if desired} on the underneath of the top bun and serve warm!

Contributed to the FareShare Group by Art; 2016

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From: Art Guyer <>
Sent: Monday, September 05, 2016 10:09 AM

This was excellent. We had it with grilled burgers and the sweet potato fries previous submitted. I must tell you, though, I forgot about the fries in the oven and over-cooked them.

* Exported from MasterCook *

Black Bean Salad

Recipe By : Food Network Kitchen
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Dressing:
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
For the Salad:
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder
together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust
seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.


Total Time: 16 min
Prep: 10 min
Cook: 6 min

Yield: 4 to 6 servings

From Food Network Kitchens

Notes: Candice made this on September 4th. We had 3 family members over
for a Labor Day "cook out." She made a few changes:

>About tripled the recipe.
>Used a stick blender to make the dressing.
>Grilled the corn on the cob to give it a smoky, charred flavor.
>Did not cook anything else.

She made a huge bowl of the salad and most of it got eaten by the 8 of us.

Contributed to the FareShare Group by Art; 2016

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From: Art Guyer <>
Sent: Sunday, September 04, 2016 2:31 PM

My family like these. It still takes some work to get them crispy:

* Exported from MasterCook *

Extra Crispy Baked Sweet Potato Fries

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 whole Sweet Potatoes, Peeled And Cut Into 1/4-inch wide Thin Sticks
6 Tablespoons cornstarch
1/2 cup ghee (or olive oil)
2 cloves garlic, minced
1 teaspoon Seasoned Salt (or Plain Salt)
1 teaspoon Chili Powder
1 teaspoon Black Pepper

Crispy edges, soft center sweet potato fries baked not fried - so you can feel good about eating them!

Preheat oven to 400 degrees and line 2 or 3 large baking sheets with parchment paper (foil, wax paper etc. will not work). Set aside.

Place cut sweet potato fries in a large bowl or Ziploc bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer and shake off extra corn starch. Discard the extra cornstarch out of the mixing bowl. Place potatoes back into the bowl and add the ghee/olive oil, garlic, seasoned salt, chili powder, and black pepper.

Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won't bake, they'll just steam. Bake for 15-20 minutes. Remove from the oven and flip. Place back into the oven for about 20 more minutes. Make sure to rotate the pan to avoid uneven browning. It is okay if the edges get a little bit burnt.

Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy immediately.

Yield: 6 servings

Prep Time: 20 mins
Cook Time: 30 mins
Rest Time: 30 mins
Total Time: 80 mins

Contributed to the FareShare Group by Art; 2016

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