Recipes Included On This Page Savoury Poached Eggs Scottish Stuffing (Grandma Moir's) Seafood Maryland Slow Cooker Pineapple Pork Roast Slow Cooker Venison Stew with Bacon and Mushrooms (10 pts) Stuffed Baked Potatoes Hallie Succulent Sweet Potatoes Swiss Potato Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Savoury Poached Eggs Recipe By : Cooking with Soup Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1 can condensed cream of celery soup -- (10 fl. ounces) [or cream of chicken or mushroom] 1/2 cup milk 6 eggs 3 English muffins -- split, toasted and buttered Melt the butter in a heavy frying pan. Blend in the soup and the milk; heat to boiling. Gently slip the eggs into the soup sauce and cook over low heat until the whites are firm. Place the eggs on the muffins and pour the sauce over the eggs. Serves 6. From Cooking with Soup; Campbell Soup Company; 1978. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 6 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 12g Fat (49.6% calories from fat); 10g Protein; 17g Carbohydrate; 1g Dietary Fiber; 230mg Cholesterol; 568mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Scottish Stuffing (Grandma Moir's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats -- (NOT instant) 1 cup coarse breadcrumbs or 2 cups dry cubed bread 1 onion -- chopped fine 1/2 cup mushrooms -- chopped fine 1/2 cup chopped celery 1/4 cup butter -- or bacon fat [preferred for the flavor] Salt and pepper -- to taste Sage, poultry seasoning -- all to taste Ice water Simmer veggies in fat until just soft. Add to blended oats, bread and spices. Add ice water until just moist but not wet. Stuff bird or place stuffing in a foil package and cook along with bird. If stuffing bird, remember that the neck end will dry our faster, so add more water there. We also use this to stuff side spareribs, making a semi circle of the ribs and stuffing the middle, then tying the ribs with string. Roast as you would for baked spareribs, but with a little water in bottom of pan. Hope you will enjoy this different dressing for your Thanksgiving bird! Cheers, Doug and Marie on Vancouver Island Contributed to the FareShare Gazette by Doug; 7 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Seafood Maryland Recipe By : Cooking with Soup Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces condensed cream of mushroom soup -- (1 can) 1/2 cup light cream 2 cups diced cooked seafood [lobster, shrimp, white fish] 1 tablespoon chopped parsley 1 teaspoon lemon juice Toast Combine all the ingredients except the toast in a saucepan. Heat, stirring occasionally. Serve over the toast. Serves 4 to 6. From Cooking with Soup; Campbell Soup Company; 1978. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 11g Fat (74.7% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 587mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slow Cooker Pineapple Pork Roast Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless pork roast -- (1 roast) 2 teaspoons seasoned salt 1 teaspoon ground black pepper 20 ounces pineapple chunks -- undrained (1 can) 1 1/2 cups chopped dried cranberries 1. Rub the pork roast on all sides with salt and pepper; place in a slow cooker. Pour in the pineapple chunks and juice; sprinkle in the cranberries. 2. Cover and cook 7 hours on Low. "This entree can be prepared in seconds. Put all the ingredients together and in hours you will have a delicious, moist and tasty roast! Enjoy with salad and some fresh baked rolls and you have a dinner that everyone will love." Contributed to the FareShare Gazette by Gonzo; 15 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Slow Cooker Venison Stew with Bacon and Mushrooms (10 pts) Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 5 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds venison stew meat -- trimmed of fat, tenderized by pounding, cut into 1 1/2-inch chunks and blotted dry Salt and freshly ground pepper to taste 3 strips smoky bacon 2 tablespoons olive oil 1 large yellow onion -- cut in half and sliced into half moons 2 carrots -- chopped 1 garlic clove -- minced 2 tablespoons all-purpose flour 2/3 cup dry red wine -- or dry sherry 1 bay leaf 1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme 10 1/2 ounces low sodium beef broth -- (1 can) 12 ounces fresh mushrooms -- sliced or quartered 2 tablespoons balsamic vinegar Season the venison with salt and pepper. In a large skillet over medium- high heat, cook the bacon until crisp; transfer to paper towels and crumble. Add the oil to bacon drippings and brown the meat in batches on all sides, about 10 minutes total. Transfer to the slow cooker as you finish each batch. Add the onion, carrots, and garlic to the skillet and cook, stirring, for 3 to 5 minutes. Sprinkle with the flour; stir and transfer to the cooker. Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 or 2 minutes. Pour into the cooker. Add the bay leaf, thyme and broth; stir to evenly distribute. Cover and cook on Low for 5 to 6 hours. Add the mushroom and crumbled bacon and stir to combine. Cover and continue to cook on Low until the venison is tender enough to cut with a fork, another 3 hours. Remove the bay leaf and stir in the vinegar. Taste for salt and pepper and serve hot. Makes 4 to 6 servings. From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Description: "10 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Copyright: "2005" NOTES. Low for 8 to 9 hours; mushrooms and bacon added at 5 to 6 hours. Medium or Large, round or oval = 4- to 7-quart cookers. This is a lovely, earthy stew. Beth worked for years for a client who loved to hunt every fall and had a freezer full of venison. It became a challenge to figure out all sorts of new home-cooked dishes for the game meat. Finish this off with a nice balsamic vinegar - it makes a difference - and serve with mashed potatoes, steamed white or brown rice or buttered egg noodles. Contributed to the FareShare Gazette by Chupa; 9 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 6g Fat (43.5% calories from fat); 5g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Stuffed Baked Potatoes Hallie Recipe By : Hallie Serving Size : 3 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium potatoes 1/2 medium tomato -- chopped 1/4 medium green pepper -- chopped 2 small green onions -- chopped 2 medium mushroom caps -- chopped 1 stalk celery -- chopped 1 garlic clove -- chopped fine 2 teaspoons soy sauce -- (10 mL) 1 tablespoon chopped dill pickles -- (15 mL) 1 tablespoon pickle juice -- (15 mL) 1/4 cup parmesan cheese -- (50 mL) Bake potatoes in microwave for 10 minutes on high or use your sensor cook setting. Cut in half lengthwise and scoop out the centers. Mash the potato pulp with a fork and add it to the chopped vegetables. Add the soy sauce and pickle juice. Replace in the potato shells. Sprinkle with parmesan cheese. Microwave for 2 minutes. Serve. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 25 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 2g Fat (13.5% calories from fat); 7g Protein; 27g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Succulent Sweet Potatoes Recipe By : Jody Underwood Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 sweet potatoes -- peeled and sliced 1/4 stick butter -- divided (1 ounce) 1/2 pound dark brown sugar 3/4 cup pineapple juice 1/3 cup Kahlua Salt and pepper -- to taste Preheat oven to 325F. Fill six-quart stockpot with water and bring to a boil. Add sweet potatoes and cook until fork-tender, about 15 minutes. Drain. Arrange potatoes in a single layer in buttered 9x13-inch baking dish. Add remaining butter in pieces. In small bowl, mix together brown sugar, pineapple juice and Kahlua. Drizzle over sweet potatoes. Bake at least one hour until golden and bubbly. To see a photo of the recipe go to: http://www.fareshare.net/sweet_potatoes.html Contributed to the FareShare Gazette by Art; 19 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 3g Fat (9.6% calories from fat); 2g Protein; 54g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 47mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Swiss Potato Soup Recipe By : Test Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 slices bacon -- diced 1 medium onion -- chopped 3 cups water 4 medium potatoes -- peeled and cubed 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/3 cup all-purpose flour 2 cups milk 1 cup shredded Swiss cheese -- (4 ounces) In a saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings Sauté onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Garnish with bacon. Yields 4 - 6 servings. Source: "Quick Cooking Magazine, September-October, Bonus Book" Bobbie's Note: This was a delicious soup! Potato Soup has never been my favorite but I loved it and my it is one of my hubby's favorite and he voted a big Thumbs Up too. Contributed to the FareShare Gazette by Bobbie; 30 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 372 Calories; 16g Fat (38.6% calories from fat); 18g Protein; 39g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 1073mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.