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FareShare Gazette Recipes -- May 2008 - M's

 

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Recipes Included On This Page

Maple Country Ribs

Meat-Shell Pie

Mediterranean Vegetable Salsa

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* Exported from MasterCook *

Maple Country Ribs

Recipe By : Anne-Marie Fortin of Swanton, VT
Serving Size : 4 Preparation Time :0:00
Categories : Volume 11-05 May 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon

Place ribs in a large kettle or Dutch oven. Cover with water; bring to a
boil. Reduce heat and simmer for 10 minutes. Drain. Place ribs in a greased
13-inch x 9-inch baking pan. Combine remaining ingredients; pour half over
the ribs. Bake, uncovered at 325 degrees F. for 1 1/2 hours or until the
meat is tender, basting often with remaining sauce.

Serves 4.

Source : "Taste of Home, February/March 1998, p. 44"

NOTES : "I brought this recipe with me from Quebec when my husband, Russ,
and I were married 11 years ago," Anne-Marie relates. "The rich maple
flavor impressed my in-laws the first time I made dinner for them." Her
daughter calls these "candy ribs".

Bobbie's Note: I made half of this recipe and we thoroughly enjoyed the
ribs. I would suggest pre-cooking for about 15 minutes, instead of the 10
recommended in the recipe. We like our meat a little more tender than it
was this time.

Contributed to the FareShare Gazette by Bobbie; 21 May 2008.
www.fareshare.net


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Per Serving (excluding unknown items): 44 Calories; trace Fat (2.4% calories from 
fat); trace Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 312mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other 
Carbohydrates.

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* Exported from MasterCook *

Meat-Shell Pie

Recipe By : Cooking with Soup; a Campbell cookbook; 1978
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-05 May 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed tomato soup -- (10 fl. ounces)
1 1/2 pounds ground beef
1 teaspoon salt
1 1/2 teaspoons chili powder
6 wieners -- split
1/2 cup chopped onion
2 tablespoons butter or margarine
1/2 cup shredded process cheese
Grated parmesan cheese

Place a double layer of foil on a cookie sheet.

Mix thoroughly 1/3 cup soup, beef, salt and 1 teaspoon chili powder; pat
out firmly into an 11-inch circle about 1/2-inch thick on the foil. Turn up
the edges of the foil to catch fat.

Firmly press the wieners, cut side up, into the meat in spoke fashion.

In a saucepan, cook the onion with the remaining chili powder in butter
until tender; stir in the remaining soup; spread over the meat.

Bake at 450F for 15 minutes. Spoon off the fat. Sprinkle with the cheeses
and bake until the cheese is melted.

Yields 6 servings.

From Cooking with Soup; a Campbell cookbook; 1978. Campbell Soup Company.
MC format by Hallie. Untried.

Hallie's Notes:

Nostalgia warning. I can remember eating something very similar to this
dish back in the days when we used to have the occasional potluck party in
our apartment block; nobody had much money so most of used a fair bit of
ingenuity in concocting something a little unusual for these affairs with
fairly inexpensive ingredients. These affairs were often fairly spur of the
moment so the ingredients were also usually those we had on hand. I haven't
made this particular recipe but when I spotted it the memories of those
days came back and I couldn't resist sharing it with you.

Contributed to the FareShare Gazette by Hallie; 8 May 2008.
www.fareshare.net


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Per Serving (excluding unknown items): 421 Calories; 35g Fat (74.4% calories from 
fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 710mg 
Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat.


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* Exported from MasterCook *

Mediterranean Vegetable Salsa

Recipe By : Chef Alessandro Strata
Serving Size : 4 Preparation Time :0:00
Categories : Volume 11-05 May 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons raisins
2 tablespoons wine vinegar
1/2 cup diced onion
1/2 cup diced zucchini
1/2 cup diced eggplant
2 tablespoons pine nuts
3 garlic cloves
1 tablespoon capers
1 tablespoon basil
1 tablespoon parsley

Prepare the vegetable salsa: soak the raisins in the vinegar. Dice the
onion, zucchini and eggplant; lightly brown each vegetable separately in a
nonstick skillet. Mix the vegetables with the minced garlic, raisins, pine
nuts, capers, shredded basil and coarsely chopped parsley. Serve with
anything grilled.

Serves 4.

Author : Chef Alessandro Strata, Renoir [restaurant], Las Vagas California
Source : Star Chef. Formatted by Chupa Babi: 03.21.08

Chupa Note: I love this over a bowl of rice or pasta.

Contributed to the FareShare Gazette by Chupa; 20 May 2008.
www.fareshare.net


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Per Serving (excluding unknown items): 53 Calories; 2g Fat (34.9% calories from 
fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 
Fat; 0 Other Carbohydrates.

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