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FareShare Gazette Recipes -- May 1999 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Aam Ka Lhassi (Mango-Yogurt Drink)
Apple Bbq Sauce
Apple Caramel Brownies
Asian Style Chicken Salad
Authentic Southern Style Barbecued Ribs (Secret Recipe)

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                     *  Exported from  MasterCook  *
                    Aam Ka Lhassi (Mango-Yogurt Drink)
Recipe By     : From FEAST OF INDIA by Rani. Chicago: Contemporary Books
Serving Size  : 6    Preparation Time :0:00
Categories    : Beverages                        Indian
                Volume 2-5 May '99               Fruit
                Yogurt
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Ripe mangoes
   3      c             Plain low-fat yogurt
                        Or
   1      qt            Buttermilk
   3      tb            Light brown sugar
                        (or honey
   6                    Ice cubes
  Peel the mangoes, remove the pulp from the seed, and transfer it
  to a blender with the yogurt and brown sugar.  Blend for 30 seconds, 
  until the mixture is whipped and creamy.  Add the ice cubes and blend 
  for 10 seconds.  Remove and serve in wine glasses. 
  From FEAST OF INDIA by Rani. Chicago: Contemporary Books, 1991.
  Howard Wittenberg
  From the MM database of Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
  Posted on FareShare 5-99
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                     *  Exported from  MasterCook  *
                             Apple Bbq Sauce
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    cup. Catsup
     1/4  cup           Apple juice/cider
     1/4  cup           Apple cider vinegar
     1/4  cup           Soy sauce
     3/4  tsp.          Garlic powder
     3/4  tsp.          White pepper
     1/3  cup           Grated -- peeled apple
     1/4  cup           Grated onion
   2      tsp.          Grated green pepper
Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T 
pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground 
red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple 
juice while cooking. 
Add sauce last 15 minutes. 
Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com>
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                     *  Exported from  MasterCook  *
                          Apple Caramel Brownies
Recipe By     : Unknown
Serving Size  : 16   Preparation Time :0:00
Categories    : Apples                           Bars
                Desserts                         Nuts
                Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           butter
   2      cups          brown sugar
   2                    eggs
   1      teaspoon      vanilla
     1/2  cup           nuts
   2      cups          flour
     1/4  teaspoon      salt
   2      teaspoons     baking powder
   1      cup           apples -- chopped
                        powdered sugar
Cream butter and sugar.  Add eggs and vanilla.  Mix well.  Add flour,
baking powder, and salt.  Stir well.  Stir in apples and nuts.  Bake in
well greased 9 X 13 inch pan.  Bake for 30 to 35 minutes at 350.  When
cooled, sprinkle powdered sugar over the top with flour sifter, then 
serve.
MC formatting and posted on FareShare 5-99 by bobbi744@acd.net  
ICQ# 12099532
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NOTES : These were delicious. A big hit with us. Very good with a scoop 
of Butter-Pecan Ice Cream.
                     *  Exported from  MasterCook  *
                        Asian Style Chicken Salad
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Asian                            Chicken
                Salads                           Volume 2-5 May '99
                Main Dishes                      Nuts
                Peppers
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                Red (Spanish) onion -- thinly
                        - sliced
   2      Cloves        garlic -- minced
   2      ts            Fresh ginger -- grated
   1      t             Sugar
   2      tb            White rice vinegar
   3      tb            Peanut oil
   1      t             Chili oil
   2      tb            Soy sauce*
   1      pn            Salt -- optional
   3                    Chicken breast halves
   1                    Cucumber -- peeled, seeded,
                        - and cut into matchsticks
   1                    Red bell pepper -- seeded,
                        - deribbed -- and cut into
                        - matchsticks
     1/2                Green bell pepper -- seeded,
                        - deribbed -- and cut into
                        - matchsticks
   1      c             Bean sprouts
   2                    Green onions -- minced
   2      c             Red cabbage -- coarsely
                        - chopped
   2      tb            Fresh cilantro -- chopped
     1/2  c             Roasted peanuts -- chopped
  *I use low-sodium soy sauce.
  In a bowl, combine the onion, garlic, ginger, and sugar.  Stir in
  the vinegar, peanut oil, chili oil, and soy sauce until all
  ingredients are combined well.  If desired, season with salt.  Let
  the mixture stand while you are preparing the remaining ingredients.  
  Fill a saucepan with water (you may use a little salt here if you
  like) and bring to a boil.  Add the chicken, reduce the heat and
  simmer for about 12 minutes.  Skim off any foam that collects on the
  surface.  Now turn off the heat, cover the pan, and let stand for 15
  minutes.
  Check to see if chicken breasts are done, and then drain the chicken.
  Let it cool completely, then bone and skin them.  Cut the chicken
  meat into long, thin strips and place in a salad bowl.  Add the
  cucumber, bell peppers, bean sprouts, green onions, and cabbage.
  Pour the dressing over the ingredients in the salad bowl and toss
  together until well mixed.  Sprinkle with cilantro and peanuts.
   Note:  If desired, you can substitute Chinese (napa) cabbage for
  the red cabbage.
  Source:  Adapted recipe from the Williams-Sonoma Kitchen Library,
  Salads.
  Shared with FareShare 5-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
         Authentic Southern Style Barbecued Ribs (secret Recipe)
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SECRET SAUCE:
   1      Bottle        ketchup -- 32 ounce-large size
                        (Heinz is my-favorite)
     2/3  sm Jar        prepared yellow mustard -(i.e. French's)
     1/2  lb            Dark brown sugar
     1/3  lg            Onion -- chopped coarsely
   3      Tb            Distilled white vinegar
   2      lg            Lemons -- sliced
                        Tabasco hot sauce to taste -(3 drops to
                          about 1/2 teaspoon) 
                        Ground black pepper to taste (lots of it)
                        No salt (plenty in the-ketchup)
Preparation time: 1/2 day, but constant attention is not required. 
Simmer the sauce, stirring until the sugar is melted. Then, stir 
occasionally for a few minutes while the oil is drawn out of the lemon. 
Do not allow to scorch. Remove from heat and set aside. 
Broil ribs flesh side up until browned. Turn and cook flesh side down, 
brown again. Now brush both sides with some of sauce and cook on each 
side for five minutes. Do not let them burn or blacken! The RIBS at this 
point look good, but they are still raw. 
Cut the ribs apart and dip each rib in the sauce. Pile the ribs high on a 
full-sized oven broiler rack and pan, and pour any remaining sauce, less 
a cup or so, over the ribs. Cover the ribs with heavy-duty aluminum foil, 
tucking in around the outside edge of the pan to make an airtight 
container. 
Cook in the oven at 325F for 2 hours. 
Remove from oven and open very carefully. Beware the live steam that 
will rush out. Allow to sit, opened for a few minutes. The end result is 
smoked, steamed, tender meat which falls from the bones. All fat is 
rendered and drains into the pan. 
Use leftover sauce when warming over the second day. 
SAUCE VARIATION: Molasses, tomato paste, onion, spices 
San Francisco Chronicle, Posted by Stephen Ceideberg; October 5 1992.  
Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com>
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