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FareShare Gazette Recipes -- October 2007 - R's

 

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Recipes Included On This Page

Rice Cooker Rice, Veggie & Tofu (Bob's)

Rice Cooker Sweet Potato Pudding

Rustic Caramel Apple Tart

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* Exported from MasterCook *

Rice Cooker Rice, Veggie & Tofu (Bob's)

Recipe By : Piggly Wiggly
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-10 Oct 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups basmati rice -- or white rice
1 quart water -- plus
1 cup water
4 small green zucchini -- thinly sliced
4 small yellow zucchini -- thinly sliced
4 small carrots -- thinly sliced
1 pound firm tofu -- cut into cubes
1/2 cup grated Parmesan cheese -- optional

Combine all ingredients in rice cooker. Turn on and cook for about 20
minutes, or until all liquid is absorbed. Fluff with a fork before serving.
Salt and pepper to taste.

Serves 4.
Preparation time: 10 minutes. Cook: 20 minutes.

Source : Piggly Wiggly. Formatted by Chupa Babi in MC:

Contributed to the FareShare Gazette by Chupa; 4 October 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 473 Calories; 10g Fat (19.1% calories from 
fat); 22g Protein; 75g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 290mg 
Sodium. Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat.


 

* Exported from MasterCook *

Rice Cooker Sweet Potato Pudding

Recipe By : Piggly Wiggly
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-10 Oct 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sweet potatoes -- cooked
1/3 cup sugar
1/2 cup light cream
2 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon salt
1 cup water
1 cup apple cider

Purée sweet potatoes in a food processor or blender. Add remaining
ingredients except water; process until smooth.

Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking
spray. Fill about 3/4 full with sweet potato mixture. Cover each cup with
foil, crimping closed. Place steamer plate in rice cooker and pour in
water. Arrange baking cups on steamer plate. Bring water and cider to a
boil, cover rice cooker and cook about 20 minutes.

Remove cups from cooker using tongs and allow to stand, covered, 5 minutes
more. Serve chilled or at room temperature.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts
the number of servings in multiples of 4 only.

Preparation time: 15 minutes. Cook: 30 minutes.
Source : Piggly Wiggly. Formatted by Chupa Babi in MC: 070707

Contributed to the FareShare Gazette by Chupa; 5 October 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 235 Calories; 9g Fat (32.3% calories from 
fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 123mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 
Other Carbohydrates.


 

* Exported from MasterCook *

Rustic Caramel Apple Tart

Recipe By : Betty Fulks, Onia, AR
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-10 Oct 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter
6 1/2 teaspoons cold water
1/8 teaspoon vanilla extract
FILLING:
1 1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon flour
TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons caramel topping -- warmed

In a large bowl, combine the flour, sugar and salt; cut in butter until
crumbly. Gradually add water and vanilla, tossing with a fork until dough
forms a ball. Cover and refrigerate for at least 30 minutes.

On a lightly floured surface, roll dough into a 10-inch circle. Transfer to
a parchment paper-lined baking sheet. Combine the filling ingredients;
spoon over pastry to within 2 inches of edges. Fold up edges of pastry over
filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle
over filling.

Bake at 400 degrees F. for 25-30 minutes or until crust is golden and
filling is bubbly. Using parchment paper, slide tart onto a wire rack.
Drizzle with caramel topping. Serve warm.

Serves 4

Source : "Cooking for 2, Fall 2007, p. 33-34,"
S(Mc Formatting by): "Sheryl Donner, augmented by bobbie"
Copyright : "Reiman Publications, 2007""
Start to Finish Time: "1:15" T(Baking Time): "0:25"

NOTES : Like an apple pie without the pan, this scrumptious tart from Betty
has a crispy crust that cuts nicely and a yummy caramel topping.

Bobbie's Note: This was perfect, except I would use less caramel topping
next time, it made it a little sweeter than we like it. A very attractive
dessert with a very easy to roll crust.

Contributed to the FareShare Gazette by Bobbie; 26 October 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 264 Calories; 12g Fat (39.5% calories from 
fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 220mg 
Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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