The FareShare Menu October 10, 1998 Nancy's Barbecued Pork Chops & Sauerkraut - Mixes the taste buds Gratin of Chard - A nice hot, cheesy dish Hot Crab and Artichoke Dip - A great appetizer Easy Mandarin Trifle - A Lovely Citrus-Flavored Dessert Pork Chops & Mushroom Soup - The Other White Meat!!
	* Exported from MasterCook *   Nancy's Barbecued Pork Chops and Sauerkraut Recipe By : Nancy Holmes, US Dept. of Energy Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 003   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 can sauerkraut -- drained [large can]   1/2 box light brown sugar   6 pork chops -- at least   1 large bottle hickory smoked BBQ sauce Put kraut in large pan; cover with brown sugar. Put chops on top of kraut; cover with plenty BBQ sauce. Cover with foil; bake at 350 F for 45 minutes. Uncover, turn chops; add more BBQ sauce. Re-cover, bake for another 45 minutes. Uncover, add a little more BBQ sauce. Leave uncovered, and bake at 400 degrees for 30 minutes. NOTES : Formatted in MasterCook by Art Guyer Contributed to FareShare IRC Chat; 10 October 1998, by Art.   - - - - - - - - - - - - - - - - - -           * Exported from MasterCook *   Gratin of Chard Recipe By : San Francisco Examiner Serving Size : 4 Preparation Time :0:00 Categories : FareShare Chat 003   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   2 pounds chard -- stemmed, washed, & dried   1/2 pound mushrooms -- cleaned, sliced   1 clove garlic -- minced   3 tablespoons butter   1/2 cup Ricotta cheese   6 tablespoons Parmesan cheese -- freshly grated   1 egg -- beaten   Salt and pepper -- to taste   2 tablespoons Seasoned bread crumbs Blanch the chard in boiling salted water for 45 seconds. Drain and shake dry, cut in manageable-size pieces. Gently saute mushrooms and garlic in butter over moderate heat until mushrooms soften. Add the chard and remove from heat. Mix in the ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. Season with salt and pepper. Mound in an oven-to-table baking dish and sprinkle the top with the seasoned bread crumbs mixed with the remaining Parmesan. Bake at 375 degrees F. for 35 minutes, until brown and bubbly. Makes 4 servings. Per serving: 225 calories, 12 g protein, 12 g carbohydrate, 15 g fat (9 g saturated), 91 mg cholesterol, 573 mg sodium, 3 g fiber. Source : San Francisco Examiner. Shared by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Contributed to FareShare IRC Chat, 10 October 1998, by Judimae   - - - - - - - - - - - - - - - - - -         * Exported from MasterCook *   Hot Crab and Artichoke Dip Recipe By : Costco product demonstrators Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 003   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   113 g crabmeat -- [1 small can]   11 artichoke hearts -- [canned] [10 - 12]   1 cup mayonnaise   3/4 cup grated Parmesan cheese   Crackers Preheat oven to 325F. Mix all ingredients except crackers together. Spread mixture onto lightly greased glass pie dish. Bake for 35 to 40 minutes. Serve with crackers. Source : a handout at Costco. They were demonstrating various brands of ingredients in the store this week and they made up this dish and it tasted very yummy. Contributed to FareShare IRC Chat, 10 October 1998, by allium.   - - - - - - - - - - - - - - - - - -           * Exported from MasterCook *   Easy Mandarin Trifle Recipe By : The Edmonton Journal, 3 March 1996 Serving Size : 8 Preparation Time :0:00 Categories : FareShare Chat 003   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 lemon-filled jelly roll   2 packs vanilla pudding mix -- not instant [6-serving-size packages]   3 cans mandarin orange segments -- drained   1 cup whipping cream -- sweetened, whipped Line the sides of a glass bowl with slices of the lemon-filled jelly roll. Prepare the puddings according to the package directions. While they are still warm, pour half the pudding mixture over the jelly roll slices. Be careful not to displace the slices. Spoon 2/3 of the mandarin orange segments over the pudding. Top with the rest of the pudding. Spoon most of the rest of the orange segments over the top saving a few for garnish. Cover the bowl with plastic wrap and set in the refrigerator to chill. To serve, spoon the stiffly whipped cream over the pudding in an attractive manner. Garnish with the reserved orange segments. Source - The Food section of The Edmonton Journal, 3 March 1996; edited by Judy Schultz. Formatted for MasterCook by Hallie du Preez. Contributed to FareShare IRC Chat, 10 October 1998, by allium. Comments about the recipe: I would drizzle some dark chocolate over the top of that .. delicious   - - - - - - - - - - - - - - - - - -           * Exported from MasterCook *   Pork Chops & Mushroom Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : FareShare Chat 003   Amount Measure Ingredient -- Preparation Time -------- ------------ ------------------------------   4 pork chops   2 cans condensed cream of mushroom soup   1 large garlic clove   1/2 cup chopped onions   1 tablespoon dry white wine -- generous   Salt and pepper -- to taste   Cooked rice In a large skillet or Dutch oven, sauté pork chops in oil (I use butter). Season with salt and pepper and cook until browned on both sides. Add onions and saute with chops until onions are translucent. Add both cans of mushroom soup. Press garlic through a garlic press into pan. Make sure that the chops are well covered with the soup mixture. Cover skillet and reduce heat to low. Simmer for about 15 minutes. Remove from heat and serve with cooked rice. Contributed to FareShare IRC Chat, 10 October 1998, by Cairn   - - - - - - - - - - - - - - - - - -