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FareShare Gazette Recipes -- February 2010 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Sausage and Pepper Sandwiches

Sausage Mushroom Appetizer

Slow Cooker Stuffed Onions

Slumgullion

Stuffed Onions

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* Exported from MasterCook *

Sausage and Pepper Sandwiches

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds sausages -- *
36 ounces beer -- (3 12-ounce bottles)

3 tablespoons olive oil
2 red bell peppers -- seeded and sliced
3 medium sweet onions -- sliced into wedges
6 garlic cloves -- smashed and chopped

6 ounces tomato paste -- (1 small can)
12 ounces beer -- (1 bottle)
1 cup barbecue sauce -- your choice

8 fresh hoagie rolls

* I used a mix of Johnsonville Sausages, Hot Italian and Chorizo; 3
packages weighing 19+ ounces each.

Add the sausages and beer to a large sauce pan over high heat and cook
until the beer comes to a gentle boil. Reduce the heat and simmer the
sausages until done through, about 15 minutes. Add water if necessary to
cover the sausages. Remove sausages from pan, slice on the diagonal and
cover with foil. Empty the pan.

Return the pan to the stove, heat on medium, add olive oil. When nearly
smoking, add onions and peppers to the skillet and sauté until tender and
golden brown, about 6 minutes. Add the garlic and sauté until fragrant.
Stir in the tomato paste, beer, and barbecue sauce. Cook for a few minutes,
then add the sausages (and any collected juices) back to the pan. Reduce
the heat and simmer until the sauce is nice and thick, about 10 minutes.

Serve with fresh sub rolls.

Optional:

Preheat the oven to 350 degrees F.

Slice the rolls open, put on sheet tray and toast in the oven while the
sausage is simmering. Remove rolls from the oven and fill with the sausages
and peppers.

Transfer to serving dishes.

Prep Time: 10 min
Cook Time: 25 min

Serves: 8 - 10 servings

Original recipe from "The Neelys", modified substantially by Art Guyer and
prepared in February 2010. This is a great one!

Contributed to the FareShare Gazette by Art; 16 February 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 146 Calories; 5g Fat (36.1% calories from 
fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 347mg 
Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


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* Exported from MasterCook *

Sausage Mushroom Appetizer

Recipe By : By lincolntoot
Serving Size : 48 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 large mushrooms
2 eggs -- beaten
1 pound bulk pork sausage -- cooked, crumbled
and drained
1 cup Swiss cheese -- shredded
1/4 cup mayonnaise
3 tablespoons butter -- melted
2 tablespoons onions -- finely chopped
2 teaspoons spicy brown mustard
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce

1. Remove stems from mushrooms and discard; set mushroom caps aside.

2. In a mixing bowl, mix together the remaining ingredients.

3. Stuff mixture into mushroom caps.

4. Place stuffed mushrooms into two greased 13x9-inch baking dishes.

5. Bake, uncovered, at 350F for 16-20 minutes or until heated through.

Contributed to the FareShare Gazette by Art; 4 February 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 32 Calories; 3g Fat (71.2% calories from 
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 72mg 
Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


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* Exported from MasterCook *

Slow Cooker Stuffed Onions

Recipe By : Slow Cooker: The Best Cookbook Ever by Diane Phillips
Serving Size : 7 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium sweet onions -- such as Vidalia
Fillings -- (below)
1/2 cup unsalted butter -- (1 stick) melted
2 tablespoons olive oil
2 tablespoons sugar
1/2 cup double-strength broth
[undiluted condensed broth of choice]

Cut the top off each onion and peel back the skins to the root end. Cut off
the skins, leaving the root end intact. Place the onions in a large skillet
and add enough water to come halfway up the onions. Bring the water to a
boil and continue to boil for 10 to 15 minutes, until the onions are tender
but not cooked through. You just want the onions to be pliable so that you
can scoop out the center. Remove the onions from the pan and cool.

Using a sharp paring knife, cut around the center of the onion on the stem
end, leaving at least two layers of the onion on the outside. Reserve the
centers to use for the filling. Stuff the onions with one of the fillings.

Combine the butter, oil, sugar and broth in the insert of a 5 to 7-quart
slow cooker and arrange the stuffed onions in the cooker. Spoon some of the
liquid over the onions. Cover and cook on LOW for 6 hours or on HIGH for 3
hours, until the onions are tender.

Serve the onions ladling any juice from the cooker over them.

Serves 6 to 8.

Cheesy Chipotle Sweet Onion Filling
1/4 cup unsalted butter (1/2 stick)
1 1/2 cups finely chopped reserved onions
2 chipotle chilies in adobo, minced
3 cups fresh bread crumbs
2 cups finely shredded white Cheddar cheese

Melt the butter in a medium skillet over medium-high heat. Add the chopped
onions and chilies and sauté until the onions begins to turn golden, 5 to 6
minutes. Transfer the contents of the skillet to a mixing bowl and allow to
cool a bit. Add the bread and cheese and mix together.

Blue Port Filling
1/2 cup unsalted butter, (1 stick)
1 1/2 cups finely chopped reserved onions
3 cups bread crumbs
2 cups crumbled blue cheese
2 tablespoon Ruby Port

Melt the butter in a small skillet over medium-high heat. Add the chopped
onions and sauté until onions begin to soften and turn translucent, about 5
minutes. Transfer the mixture to a bowl and allow to cool a bit. Add the
bread, blue cheese, and port and mix together.

Sausage Filling
8 ounces bulk pork sausage
1 1/2 cups finely chopped reserved onions
3 cups bread crumbs
2 cups finely shredded Swiss cheese

Brown the sausage in a large skillet, breaking up any large pieces. Add the
chopped onions to the skillet and cook until softened, about 3 minutes.
Transfer the contents of the skillet to a mixing bowl and allow to cool a
bit. Add the bread and cheese and mix together. Stuff the cooked onions
with the mixture.

Author's Note: "Stuffed onions were a staple of the 1950s and 1960s when
onions were inexpensive and could be stuffed with everyday ingredients. I
love what the slow cooker does to make them tender, caramelized, and
scrumptious, and they can be stuffed with a variety of fillings. Follow the
basic instructions for preparation, and make a filling that will suit your
main course."

"Since all onions are not alike, you may have a bit of stuffing left over;
I usually surround the stuffed onions with the leftover stuffing in the
bottom of the cooker, and serve those bits as well."

Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
S(Formatted by Chupa Babi): "Feb 2010"

Notes
Cooker: 5 to 7-quart
Time: LOW for 6 hours or HIGH for 3 hours

Contributed to the FareShare Gazette by Chupa; 19 February 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 212 Calories; 17g Fat (70.7% calories from 
fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 6mg Sodium. 
Exchanges: 2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.


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* Exported from MasterCook *

Slumgullion

Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds macaroni noodles -- cooked and drained
3 pounds ground venison
1 large sweet onion -- finely chopped
2 teaspoons dried basil
1 teaspoon dried Oregano
3 garlic cloves -- smashed and diced
1 tablespoon parsley flakes
2 cans diced tomatoes
1 tablespoon Worcestershire sauce
1 pound frozen peas -- thawed slightly
1 roasted red pepper -- chopped
2 cans tomato sauce
1 cup grated cheese -- optional

Brown ground beef, onion and spices. Simmer diced tomatoes, Worcestershire
and peas with the venison mixture for 15 minutes, add the roasted red
pepper and as much tomato sauce as needed to reach desired consistency.
Continue cooking until fully warmed through. Add grated cheese and remove
from heat; let sit until cheese melts.

Notes

"Slum gullion" or "slumgullion" or just "slum", is a term thought to have
come from the California gold rush. It meant the mud left in the sluice
when panning for gold, and the miners also used it to refer to a thin,
watery stew or soup made from leftovers. The term first appeared in print
sometime around 1850. Another use for the term included fish offal or the
waste from processing whale carcasses (in Moby-Dick, which was published in
1851, Herman Melville called it "slobgollion").

Every recipe for slumgullion has different ingredients, which is logical
since it was originally made from leftovers.

We fixed this dish last night and it was very good. It made a lot! The 
leftovers were great too. Here is a photo of our dish:

http://www.fareshare.net/slumgullion.html

Contributed to the FareShare Gazette by Art; 13 February 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 93 Calories; 3g Fat (31.8% calories from 
fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 364mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 
0 Other Carbohydrates.


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* Exported from MasterCook *

Stuffed Onions

Recipe By : The George Bernard Shaw Vegetarian Cook Book
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Spanish onions
2 tablespoons fine dry bread crumbs
1 1/2 ounces butter or margarine
2 ounces grated Cheddar cheese
1 tablespoon finely chopped mixed nuts
Salt and pepper to taste

Peel the onions but do not cut the bases off. Steam or simmer gently until
almost tender; they must not lose their shape. Remove from the water and
drain. Allow to cool then remove the centers with a small spoon.

Chop the centers finely then mix with the bread crumbs, 1 ounce of melted
butter, cheese, nuts, salt and pepper. Fill the cavity of each onion with
the mixture.

Place the onions on a well-greased baking tray; cook until tender and
nicely browned in a moderate (350F/Gas Mark 4) oven.

From The George Bernard Shaw Vegetarian Cook Book. Recipes by Mrs. Alice
Laden (Shaw's cook and housekeeper); 1972.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 15 February 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 194 Calories; 14g Fat (61.1% calories from 
fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 181mg 
Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

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