Recipes Included On This Page Salmon Fettuccine Alfredo Sausage Bean Soup Sherry Frost Maple Gingerbread Southern Cracklin' Cornbread Sun-Dried Tomato Cheese Balls Sweet and Savory Empanadas (Latin American Meat Turnovers) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Salmon Fettuccine Alfredo Recipe By : Test Kitchen recipe Serving Size : 4 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked fettuccine 1 medium red bell pepper -- chopped 1 tablespoon olive oil 2 garlic cloves -- minced 30 ounces Alfredo sauce -- (two 15-ounce jars) 2 cups frozen broccoli florets 12 ounces boneless skinless pink salmon [two 6-ounce pouches] 1/2 teaspoon dried basil Cook fettuccine according to package directions. Meanwhile, saute pepper in oil in a large skillet until tender. Add garlic and cook 1 minute more. Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered over Medium heat for 5-7 minutes or until heated through. Drain fettuccine, Add to skillet; toss to coat. Serves 4. Description: "about $4.19 per serving" Source: "Simple and Delicious Dec/Jan 2002" S(MC formatting by): "Bobbie" Start to Finish Time: "0:20" NOTES : Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp vegetables. We love the flavors, but you could also fix this with tuna, shrimp or chicken or, switch the vegetable from broccoli to green peas. Bobbie's Note: I cut this recipe for four in half and substituted peas for the broccoli as I didn't have any in the house. Really delicious! Contributed to the FareShare Gazette by Bobbie; 17 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 452 Calories; 41g Fat (79.8% calories from fat); 11g Protein; 13g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 1133mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 7 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sausage Bean Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1/2 cup sour cream 2 tablespoons diced onion 2 tablespoons milk 2 tablespoons green pepper -- finely diced 3 ounces dried beef 1/4 pound Gruyere cheese -- shredded Mix all ingredients together, place in oven proof greased bowl. Bake in 350F oven for 30 to 40 minutes or until heated through and cheese is melted and bubbling. Contributed to the FareShare Gazette Recipe Challenge by Jennie; 9 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sherry Frost Maple Gingerbread Recipe By : Serving Size : Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces cranberry juice 12 ounces pineapple juice 12 ounces frozen orange juice concentrate 6 ounces frozen lemon juice 2 fifths bourbon, see note 2 quarts ginger ale Chill juices. Pour into punch bowl, add bourbon and ginger ale. Add garnish of orange slices, lemon slices, pineapple chunks, maraschino cherries, etc. Note: ---> A fifth is 25.6 fluid ounces which is 1/5 of a U.S. gallon (128 fluid ounces) and is approximately an ounce less than 750 mL which is the standard size for most bottles of hard liquor in Canada. H. Contributed to the FareShare Gazette Recipe Challenge by Jennie; 8 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Southern Cracklin' Cornbread Recipe By : Serving Size : Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds pork fat and 1/2 cup water [or 1 cup prepared crumbled cracklings] 1/4 cup lard, bacon fat or oil 1 1/2 cups cornmeal 1/2 cup flour 3/4 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1 cup buttermilk 1. Cut the pork fat into 1/2-inch cubes. If you use prepared cracklings, skip to Step 5. 2. Cook the pork fat and water in a cast iron skillet over medium-low heat for 45 to 60 minutes. Stir the mixture occasionally. The cracklings gradually rise to the top. 3. Continue cooking the pork fat until the cracklings sink to the bottom of the pan. 4. Drain the pork fat through a cheesecloth-lined sieve, reserving the liquid fat in bowls or jars. When it cools, the fat solidifies into lard. When the cracklings cool, they become crispy. 5. Heat 1/2 cup bacon grease, lard or oil in a cast iron skillet. 6. Whisk together the cornmeal, flour, baking soda, baking powder, salt and 1 cup of completely-cooled pork cracklings in a bowl. Stir in the buttermilk and all but 2 tablespoons of the oil or fat. 7. Pour the cornbread batter into the cast iron skillet. Bake at 425F for 20 to 25 minutes or until the center is no longer wet. Contributed to the FareShare Gazette by David; 10 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sun-Dried Tomato Cheese Balls Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces cream cheese, softened 2 cups shredded cheddar cheese 1/4 cup finely chopped oil-packed sun-dried tomatoes 1 tablespoon finely chopped onion 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon black pepper 1 pound bacon, cooked and crumbled Beat everything except bacon. (I refrigerate it at this point to make rolling easier.) Roll into 30, 1-1/4-inch balls. Roll balls in finely crushed bacon. Refrigerate for one hour. (I think it spreads easier if you take out of refrigerator a while before serving.) Contributed to the FareShare Gazette Recipe Challenge by Connie; 27 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 2g Fat (72.8% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sweet and Savory Empanadas (Latin American Meat Turnovers) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound very lean ground beef 1/2 cup chopped onion 1/2 cup raisins 1/2 cup chopped pimento-stuffed green olives 1/2 cup salsa 1 1/2 teaspoons Mexican seasoning blend -- or chili powder 1 1/2 teaspoons smoked paprika 1/4 teaspoon ground cinnamon 16 sheets phyllo dough -- (14-by-9-inch) thawed Olive oil cooking spray -- or butter-flavored 1 egg -- beaten Heat oven to 350 degrees F. Line a baking sheet with foil or parchment paper. Cook ground beef and onion over medium heat in a nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Stir in raisins, olives, salsa and seasonings. Unroll phyllo sheets and cover with a damp cloth. Place 1 sheet on a cutting board. Spray with cooking spray and top with another sheet. Repeat to layer 4 sheets. Cut into 6 equal pieces and brush edges with beaten egg. Place a heaping tablespoon filling in the center of each and fold over to enclose filling, making triangular shapes. Press tightly to seal edges, then cut away points to make semi-circle shapes. Repeat with remaining phyllo sheets and filling. Brush with beaten egg and place on baking sheet. Bake for about 15 minutes or until lightly browned. Serve slightly warm or at room temperature. May be made ahead and reheated in a 350-degree oven until crisp. Makes about 24 empanadas, 8 servings. Preparation time: 30 minutes; cooking time: 25 minutes. Cuisine: "LatinAmerican/Hispanic" Source: "Miami Herald" S(Formatted by Chupa Babi): "May 2011" Yield: "24 turnovers" Contributed to the FareShare Gazette by Chupa; 13 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 3g Fat (31.9% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

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