Recipes Included On This Page Savory Feta Cheese & Scallion Scones Savory Roast Shallot Bread Pudding Sesame-Peanut Chicken Lo Mein Shrimp Carbonara Spicy Tomato Jam Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Savory Feta Cheese & Scallion Scones Recipe By : Susan Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- (2 1/2 to 3) 1 tablespoon baking powder -- plus 2 teaspoons baking powder -- * 1 teaspoon salt 4 ounces feta cheese -- crumbled [I use sheep/goat milk] 4 ounces cream cheese -- softened in microwave for 15-30 seconds [you want it very soft] 4 scallions -- chopped (green onions) [green and white parts] 1 cup half & half -- or whole milk 1 egg Optional Egg glaze: Beat well with a fork 1 egg and 2 tablespoons milk 1. Heat oven to 400 degrees F. 2. Combine 2-1/2 cups flour, baking powder and salt in a large bowl. 3. Add cheeses and toss gently with a fork until combined. 4. Add scallions and toss gently with a fork until combined. 5. Beat half and half (or milk) with egg and gently fold into dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky. 6. On a floured surface, gently pat dough into a circle approximately 1- inch thick. The key to tender scones is to handle the dough with a light touch and as little as possible. With a sharp knife (I use a large serrated knife dipped in flour) cut the circle into 8 wedges and place them on a greased or parchment-lined** heavy duty baking sheet. (I can't imagine life without my commercial grade half-size sheet pans.) 7. Brush tops and sides of scones with egg glaze if desired, and bake for 20-25 minutes or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in an airtight container. Makes 8 large scones *Make sure it's fresh! If your baking powder has been open more than a couple of months, toss it out and buy a new container. I prefer Rumford brand, which is aluminum-free and always gives me excellent results. **Although I am always urging people to use less (and create less waste), you would be hard pressed to get me to give up my roll of unbleached parchment paper. It's marvelous stuff. AuthorNote: Serve these scones warm from the oven with dinner instead of rolls or bread--plain, buttered, or with cream cheese. Or split and toast in the toaster, spread with cream cheese and thinly sliced [favorite] for a satisfying breakfast on the run, light lunch or terrific after-school snack. They also freeze beautifully if you happen to have any left over (hint: the recipe can easily be doubled). Defrost at room temperature and heat at 375 degrees F for about 5 to 8 minutes. If you are in a hurry, defrost them in the microwave and then put them in the oven or toaster oven. Source: "Susan @ Farmgirl Fare blog" S(Formatted by Chupa Babi): "Aug 2011" These are wonderful warm or cold. If there are any leftovers, they make excellent stove-top stuffing. I've also replaced the green onions with leeks and added 1/2 teaspoon ground Aleppo red pepper. Chupa Contributed to the FareShare Gazette by Chupa; 13 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 9g Fat (33.5% calories from fat); 8g Protein; 32g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 782mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Savory Roast Shallot Bread Pudding Recipe By : Tamas Estates Winery, Kimball Jones, Corporate Chef Serving Size : 5 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf sour dough whole wheat bread 8 shallots -- peeled 1 tablespoon butter 2 cups stock -- [chicken flavor] 2 cups cream 1 cup milk 1 tablespoon chopped fresh thyme 6 eggs Kosher salt -- to taste Freshly ground black pepper -- to taste Melt the butter in an oven proof pan and add the shallots. Place in a 350 degree F oven and roast until caramelized, about 20-25 minutes. Add the stock and cook the mixture until the shallots are soft. Add the rest of the ingredients, except the bread. Season with salt and pepper. Slice the bread and layer into the dish. Cover with the shallot custard and bake in a water bath in a 350 degree F oven for approximately 1 hour or until set. Serve immediately. Serves 4-6 Chupa Note: this is one of those empty-the-fridge-day recipes. Add minced leftovers with the bread and turn this pudding into dinner. Season before serving. Cuisine: "Mediterranean" Source: "Wine dot com" S(Formatted by Chupa Babi): "June 2011" Contributed to the FareShare Gazette by Chupa; 6 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 384 Calories; 34g Fat (78.5% calories from fat); 12g Protein; 9g Carbohydrate; trace Dietary Fiber; 351mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat. Back to Recipe List * Exported from MasterCook * Sesame-Peanut Chicken Lo Mein Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces uncooked fettuccine 2 tablespoons sesame oil 14 ounces uncooked chicken breast tender -- cut into 1-inch pieces 2 medium bell peppers (any color) -- cut into 1 thin strips 1/4 cup cream peanut butter 3 tablespoons soy sauce 3 tablespoons water 4 medium green onions -- chopped (1/4 cup) Toasted sesame seeds -- if desired Cook and drain fettuccine as directed on package. Rinse with cold water, drain and set aside. Meanwhile in 12-inch wok or nonstick skillet, heat oil over Medium-High heat. Cook chicken in oil, 3-4 minutes, stirring frequently, until no longer pink in center. Add bell peppers; cook 3-4 minutes longer, stirring frequently, until crisp-tender. Reduce heat to Low. In small microwavable bowl or measuring cup, microwave peanut butter on High 30 seconds to soften. Stir in soy sauce and water with whisk until smooth. Add cooked fettuccine and peanut sauce to skillet with chicken and peppers. Cook and stir until hot. Garnish with onions and sesame seeds. Serves 4. Start to Finish Time: "0:25" Bobbie's Note: This was easy and delicious! I made half the recipe and it was a generous amount for 2. Contributed to the FareShare Gazette by Bobbie; 24 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 7g Fat (82.7% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 774mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Shrimp Carbonara Recipe By : Serving Size : 4 Preparation Time :0:05 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound spaghetti -- uncooked 4 slices Oscar Mayer Bacon -- chopped 1 pound uncooked deveined peeled large shrimp 1 cup frozen peas 10 ounces Philadelphia Italian Cheese and Herb Creme 1/4 cup Kraft Grated Parmesan cheese Cook spaghetti in a large saucepan as directed on package, omitting salt. Meanwhile, Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels. Add shrimp to reserved drippings; cook and stir on Medium heat, 5 minutes or until shrimp turn pink. Stir in peas; cook 1 minute. Add cooking creme; cook and stir 3 minutes or until heated through. Drain spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan cheese. Serves 4. Note: if a thinner sauce is desired, reserve 1/4 cup of the drained pasta cooking water. Add 1 tablespoon at a time, to finished recipe until of desired consistency. Top with Parmesan cheese. Source: "Kraft Food and Family, Fall, 2001" S(MC Formatted by:): "Bobbie" Start to Finish Time: "0:20" NOTES : Bobbie's Note: This was delicious! I cut the recipe in half and used whole-wheat spaghetti. Healthy and Good! Contributed to the FareShare Gazette by Bobbie; 28 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 1g Fat (3.9% calories from fat); 9g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 3 Grain(Starch). Back to Recipe List * Exported from MasterCook * Spicy Tomato Jam Recipe By : Dana Treat Serving Size : 32 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ripe cherry tomatoes, about 3 cups 4 tablespoons sugar 4 tablespoons light brown sugar, packed 2 tablespoons grated fresh ginger 1/2 lemon, sliced into thin half moons 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground cloves 2 tablespoons unfiltered cider vinegar Salt and cayenne pepper Combine the tomatoes, sugars, ginger, lemon, spices and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan. Add a pinch of salt and a pinch of cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, 15-20 minutes. Set aside to cool. Add the remaining 1/2 tablespoon vinegar to taste. Total Servings: 32 Phil's notes: I asked if it could be frozen and how long it stays good in the refrigerator but didn't get an answer yet. Sounds like a great way to use up extra tomatoes. More notes: She sent a reply by email. To the best of her knowledge it cannot be frozen and she thinks it would not fair well if you did freeze it. However she has never tried freezing it. I might do an experimental batch if we really like this. If I do I'll let you know. It does last a month in the refrigerator. Contributed to the FareShare Gazette by Phil; 2 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; trace Fat (2.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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.