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FareShare Gazette Recipes -- March 2009 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cheesy Wild Rice Soup

Chicken-Avocado Mold

Chocolate Coca Cola Cake

Chocolate Covered Candied Orange Peel

Corn Salad

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* Exported from MasterCook *

Cheesy Wild Rice Soup

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 12-03 Mar 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 slices bacon -- cut in 1-inch pieces
4 tablespoons onion -- minced
1 can cream of potato soup
[10 1/2-ounce can]
2 cups milk
8 ounces American cheese -- shredded
1 cup wild rice -- cooked
according to package

In a heavy skillet over medium heat, sauté bacon for 3-4 minutes or until
slightly browned.

Add onions and sauté until onions are light brown in color and bacon is
crisp. Remove onion and bacon and drain off excess bacon drippings. Set
aside.

Prepare rice, instant or uncooked.

Add soup, milk, rice, cheese and bacon mixture. Simmer until cheese melts,
approximately 10-12 minutes. If needed, thin with additional milk to
appropriate consistency.

Contributed to the FareShare Gazette by Jennie; 10 March 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 1920 Calories; 101g Fat (46.6% calories from 
fat); 98g Protein; 161g Carbohydrate; 11g Dietary Fiber; 301mg Cholesterol; 4798mg 
Sodium. Exchanges: 8 Grain(Starch); 8 Lean Meat; 5 1/2 Vegetable; 2 Non-Fat Milk; 
15 1/2 Fat.


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* Exported from MasterCook *

Chicken-Avocado Mold

Recipe By : The Low-Carbohydrate Diet Cookbook by Roy Ald
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-03 Mar 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavoured gelatine -- (aka gelatin)
1/2 cup cold water
2 chicken bouillon cubes
1/2 teaspoon salt
1 1/4 cups boiling water
2 tablespoons lemon juice
1 dash black pepper
1/3 cup mayonnaise
1/8 teaspoon grated lemon rind
1 avocado -- peeled and diced
1 cup diced cooked chicken -- (or canned chicken)
3/4 cup diced celery
1 tablespoon capers

Sprinkle gelatine over cold water to soften.

Dissolve the bouillon cubes and salt in boiling water. Stir in the gelatine
until dissolved then stir in the lemon juice and a dash of pepper. Cool
until slightly thickened.

Fold in the mayonnaise, lemon rind, avocado, chicken, celery and capers.

Pour into six individual molds and refrigerate until firm.

When ready to serve, unmold onto lettuce or spinach leaves.

From The Low-Carbohydrate Diet Cookbook by Roy Ald; 1967.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 30 March 2009.
www.fareshare.net




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Per Serving (excluding unknown items): 149 Calories; 16g Fat (87.9% calories from 
fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 526mg Sodium. 
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other 
Carbohydrates.


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* Exported from MasterCook *

Chocolate Coca Cola Cake

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 12-03 Mar 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
2/3 cup milk
2/3 cup cola
1 egg
2 egg yolks

Sift together flour, sugar, cocoa, baking soda and salt into a large bowl.
Add shortening, milk and Coca Cola. Mix well. Add eggs and continue to
beat. Pour into prepared 9-inch baking pans. Bake in 350F oven for 35
minutes.

Contributed to the FareShare Gazette by Jennie; 24 March 2009.
www.fareshare.net



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* Exported from MasterCook *

Chocolate Covered Candied Orange Peel

Recipe By : Sharon123
Serving Size :   Preparation Time :0:00
Categories : Volume 12-03 Mar 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large navel oranges
1 cup sugar
1 1/2 cups water
3 tablespoons corn syrup
1/4 teaspoon salt
4 ounces semi-sweet chocolate baking squares
1 tablespoon shortening

With a sharp knife, score orange peel into four wedge-shaped sections.
Loosen peel with a spoon and remove; save fruit for another use.

Place peel in a heavy saucepan and cover with cold water; bring to a boil.
Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for
20 minutes. Drain, then repeat process twice, draining well each time. Cool
for 5 minutes.

Carefully scrape off excess pulp from peel. Cut the peel into 1/4-inch
strips.

In another saucepan, combine sugar, water, corn syrup and salt. Cook over
medium heat until clear. Add orange peel strips; boil gently until all
syrup is absorbed and peel is transparent, about 30-35 minutes.

Using a slotted spoon, transfer strips to wire racks for at least 3 hours
or until dry.

Melt the chocolate and shortening; stir until smooth. Dip each strip
halfway into chocolate. Dip the other half in sugar if desired.

Cool on racks that have been coated with nonstick cooking spray.
Store in a covered container in the refrigerator.

Yields about 3 cups.

Contributed to the FareShare Gazette by Art; 12 March 2009.
www.fareshare.net



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* Exported from MasterCook *

Corn Salad

Recipe By : Rita Reifenstein, Evans City, Pennsylvania
Serving Size : 8 Preparation Time :0:00
Categories : Volume 12-03 Mar 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh or frozen sweet corn
3/4 cup chopped tomatoes
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup prepared ranch salad dressing

In a large salad bowl, combine vegetables. Stir in dressing. Cover and
refrigerate until serving time.

Yields 8 servings.

Approximate nutritional values
Diabetic Exchange: One 1/2 cup servings (prepared with fat-free dressing)
equals, 1 starch; also 64 calories, 93 mg. sodium, 0 cholesterol, 15 grams
carbohydrate, 2 grams protein, 1 gram fat

Source: "Taste of Home Magazine, Aug/Sept. '97, p. 32"
S(MC formatting by): "Bobbie"

NOTES. "This sensational salad is a delight to serve because you can make
it ahead and it's an easy way to put garden bounty to good use," says Rita.
"With colorful ingredients like corn, tomato and green pepper, it's also
pretty in the bowl and on your plate."

Bobbie's Note. I made half of this salad. It is extra easy and loaded with
flavor.

Contributed to the FareShare Gazette by Bobbie; 2 March 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 9 Calories; trace Fat (7.7% calories from 
fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg 
Sodium. Exchanges: 1/2 Vegetable.

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