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FareShare Gazette Recipes -- December 1999 - B's (Page 1)

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Recipes Included On This Page

Baked Ham in Foil
Barbecue Sauce for Outdoor Cooking
Barbecued Boston Butt Roast
Basil Mayonnaise
Bay Seafood Seasoning Blend

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                     *  Exported from  MasterCook  *
                            Baked Ham in Foil
Recipe By     : Rival Crock-pot cook book
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Crockpot
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        (delicious - and no clean up!)
  Wrap precooked ham in foil; place in CROCK-POT. Cover and cook on Low
for 6 to 12 hours. If desired, sprinkle ham with liquid smoke before
wrapping in foil.
Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net>
From: Crock.zip
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                     *  Exported from  MasterCook  *
                    Barbecue Sauce for Outdoor Cooking
Recipe By     : THE BLUE RIBBON COUNTRY COOKBOOK
Serving Size  : 1    Preparation Time :1:30
Categories    : Volume 2-12, Dec. '99            Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    Extra Virgin Olive Oil
   1      Tablespoon    Butter
     3/4  Cup           Onion -- Finely Ground
   1      Large Clove   Garlic -- Pressed
   1      Bottle        (14 oz.) Commercial Hot Catsup
     1/2  Cup           Red Wine Vinegar
     1/2  Cup           Dry Red Wine
     1/4  Cup           Unsulphured Molasses
   3      Tablespoons   Fresh Lemon Juice -- Strained
   3      Tablespoons   Worcestershire Sauce
   2      Tablespoons   Horseradish Mustard
   2      Tablespoons   Chili Powder
   2      Teaspoons     Ground Cumin
     1/2  Teaspoon      Celery Salt
     1/2  Teaspoon      Dry Mustard
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Pepper -- * see note
   8      Dashes        Tabasco Pepper Sauce
   1      Tablespoon    Corn Starch
   1      Tablespoon    Red Wine Vinegar
In a medium large, deep, heavy bottomed, non aluminum saucepan, heat the
olive oil over medium heat. Tilt the saucepan back and forth to
completely cover the bottom with the olive oil. Add the butter; spread
to blend with the oil. Place the onions and garlic in the saucepan;
sauté 10 minutes, stirring and turning often.. Remove from the heat. Add
the catsup, 1/2 cup vinegar, wine, molasses, lemon juice, Worcestershire
sauce, horseradish mustard, chili powder, cumin, celery salt, dry
mustard, salt, pepper, and pepper sauce; stir to combine. Place over
medium heat; bring the mixture to a simmer, stirring often. Reduce the
heat and simmer, uncovered, 30 minutes, stirring frequently. Remove from
the heat; set aside.
In a very small sauce dish, place the cornstarch and 1 Tablespoon
vinegar; stir until perfectly smooth. Add to the barbecue sauce mixture;
stir to blend. Place over medium heat and bring to a simmer, stirring
constantly. Reduce the heat and simmer 5 minutes, stirring nearly
constantly as the sauce thickens. Remove from the heat; cool slightly.
Pour the Barbecue Sauce into a heatproof quart jar (such as a canning
jar); cover and refrigerate.
Yield: About 2 1/4 cup.
Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net>
Join the FareShare Recipe Group at http://fareshare.tripod.com
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                     *  Exported from  MasterCook  *
                       Barbecued Boston Butt Roast
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Crockpot
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      4 pound       Boston pork butt roast
   1      bottle        favorite barbecue sauce
Place meat in the crockpot with 1/4 cup water.  Cook on low setting 
all day, or until it is so tender it falls apart easily.  Remove from 
pot and let it cool slightly, but do not let it get cold.  Pull meat 
away from fat (remove fat and discard) and shred meat with two forks.   
Return meat to crockpot and add a bottle of your favorite barbecue 
sauce (I like KC Masterpiece, or Kraft Honey barbecue sauce) and stir 
until thoroughly combined. Continue cooking until heated through. This 
makes great sandwiches on buns, or meat entree. Great with coleslaw 
and baked beans.
Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net>
Join the FareShare Recipe Group at http://fareshare.tripod.com
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                     *  Exported from  MasterCook  *
                             Basil Mayonnaise
Recipe By     : EMERIL'S NEW NEW ORLEANS COOKING
Serving Size  : 1    Preparation Time :0:20
Categories    : Volume 2-12, Dec. '99            Condiments/Seasonings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Large         Egg
   1      Teaspoon      Freshly Squeezed Lemon Juice
     1/3  Cup           Chopped Fresh Basil
   2      Tablespoons   Chopped Green Onions
   1      Teaspoon      Salt
   8                    Turns         Fresh Ground Black Pepper
   1      Cup           Olive Oil
Combine the egg, lemon juice, basil, green onions, salt, and pepper in a
food processor or blender and puree for 15 seconds. While the processor
is running, slowly stream in the oil.
When all of the oil has been added, turn off the machine and scrape down
the sides and cover. Process again until the mixture becomes a thick
mayonnaise. Remove the mayonnaise to an airtight container and
refrigerate for at least 30 minutes. Use within 24 hours.
Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net>
Join the FareShare Recipe Group at http://fareshare.tripod.com
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NOTES : Makes 1 cup
                     *  Exported from  MasterCook  *
                       Bay Seafood Seasoning Blend
Recipe By     : SOUTHERN LIVING 1992
Serving Size  : 1    Preparation Time :0:05
Categories    : Volume 2-12, Dec. '99            Condiments/Seasonings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    Ground Bay Leaf
   2 1/2  Teaspoons     Celery Salt
   1 1/2  Teaspoons     Dry Mustard
   1 1/2  Teaspoons     Black Pepper
     3/4  Teaspoon      Ground Nutmeg
     1/2  Teaspoon      Ground Cloves
     1/2  Teaspoon      Ground Ginger
     1/2  Teaspoon      Paprika
     1/2  Teaspoon      Red Pepper
     1/4  Teaspoon      Ground Mace -- Optional
     1/4  Teaspoon      Ground Cardamom -- Optional
Combine all ingredients; store in an airtight container. Use with
seafood or chicken.
Yield: 1/4 cup
Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net>
Join the FareShare Recipe Group at http://fareshare.tripod.com
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