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FareShare Gazette Recipes --June 1999 - F's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Fettuccine all' Alfredo
Fettucine Alfredo #1
Fish in Foil
Fresh Apricot Crumble Pie
Fresh Apricot Soup
Fruit Sandwich

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                     *  Exported from  MasterCook  *
                         Fettuccine all' Alfredo
Recipe By     : Sue Woodward, Our Italian Heritage
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-6 June '99              Cheese
                Pasta/Noodles                    Italian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Heavy cream
   2      c             Parmesan cheese -- grated
                        Pepper -- freshly ground
   1      stick         butter -- softened
   1      pn            Nutmeg
   1      lg            Fettuccine -- cooked al dente
  In a cook and serve enameled cast iron pan, place 3/4 cup of cream
  and all the butter.  Simmer over low heat for about 1 minute until
  butter and cream have thickened slightly. Remove from heat, add
  drained fettuccine to pan and return to stove on low heat. Toss
  fettuccine, coating with sauce.  Add rest of cream, grated cheese,
  salt, and nutmeg.  Toss briefly until sauce has thickened.  Serve
  immediately with fresh ground pepper.
  Source:  Antoinette Zaffarano (Sgt. F. M. Bonanno Lodge #2549) 
  From the MM database of Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                           Fettucine Alfredo #1
Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Volume 2-6 June '99
                Cheese                           Pasta/Noodles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Unsalted (sweet) butter
   1      lb            Fresh Fettucine noodles
     1/2  c             Light cream or diluted
                        Creme Fraiche -- diluted
   1      c             Parmesan cheese - freshly grated
   1      Pinch         nutmeg
   1      Pinch         fresh parsley - (optional)
                        A little ground pepper - (optional)
  Put water on to boil for the noodles.  As the water comes to a
  boil, start preparing the sauce.  In a separate pan melt
  unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!!
  Once the butter has melted, stir into the butter: light cream
  (or the diluted Creme Fraiche), freshly grated parmesan cheese.
  Beat this with a whisk to keep the sauce from clumping.  Once the
  sauce is smooth, season the sauce with a pinch of nutmeg, a pinch
  of fresh parsley (optional), and a little pepper (optional).
  Turn the sauce down to a simmer and add fresh Fettucine noodles (or
  a batch of homemade noodles) to the boiling  water.  When the
  noodles are cooked al dente, drain and toss gently with sauce.
  Serve immediately.
  The order of these steps is important, as it is better to make the
  sauce wait for the noodles than to make the noodles wait for the
  sauce.
  From the MM database of Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                               Fish in Foil
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Grill/Outdoor Cooking
                Main Dishes                      Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    thick, firm fish fillets
                        (salmon, sole, cod, sea bass)
   4      large pieces  aluminum foil
     1/4  pound         butter -- melted
   8      sprigs        fresh thyme
   8      sprigs        fresh parsley
   8      large         leaves fresh basil
   4      cloves        garlic -- minced
                        salt and black pepper to taste
   4      tablespoons   dry white wine
   2      tablespoons   butter -- cut into 4 pieces
Place the pieces of foil on your work surface. Brush the facing side with 
the melted butter. 
Place a fillet on each piece of foil. Evenly dividing them, place the thyme,
parsley, garlic, salt and pepper, and wine among the fillets. Dot each 
fillet with a pat of butter, then fold foil over each and seal well with 
crimps. 
Place the foil packets on a preheated grill and cook for about 8 minutes. 
Place each on a plate and open carefully.
Makes 4 servings.
Posted on FareShare 6-99 by <GrassRats@aol.com>
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                     *  Exported from  MasterCook  *
                        Fresh Apricot Crumble Pie
Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Apricots                         Desserts
                Pies & Tarts                     Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            fresh apricots -- halved and stoned
     3/4  cup           sugar
   1      pinch         salt
   1      tbsp.         grated lemon rind
   2      tbsp          lemon juice
   1      tbsp          corn flour
   9      inch          unbaked Rich Shortcrust Pie Shell (recipe
                        below)
                        Topping:
     1/3  cup           firmly packed brown sugar
     1/2  cup           flour
   1      tsp           cinnamon
   3      oz            butter
Mix together apricots, sugar, salt, lemon rind and juice and corn flour.
Pack into pie shell.  For topping, combine sugar, flour and cinnamon and
rub in butter to form crumbs.  Sprinkle over apricots.  Bake in a
preheated hot oven (200c/400f) for 15 minutes.  Reduce heat to moderate
(180c/350f) and bake 30 minutes longer or until apricots are tender.
Serve warm with cream or custard.
Pie shell:
1 1/2 cups flour
pinch salt
1/4 tsp baking powder
125g (4oz) chilled butter, diced
1 egg yolk
2 tsp iced water
squeeze lemon juice
Make pastry in same way as you would for plain shortcrust pastry, using
egg yolk mixed with water and lemon juice as the liquid.  Unless otherwise 
indicated, bake unsweetened rich shortcrust pastry in a preheated hot oven 
(220c/425f) and sweetened pastry in a preheated moderately hot (200c/400f).
Makes sufficient dough to line a 20-23cm (8-9 in) pie plate or flan ring.
Serves:6-8
nikki
Message From "B & N Godby" <revod@netski.net.au>
to Prodigy's Recipe Exchange Newsletter
*This recipe is posted in the Cook Book by:  Rottiff
Posted to FareShare 6-99 by bobbi744@acd.net ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : (From Bobbie) I needed 2 Tbsp. ice water to make the pastry. Even
then I mostly patted it into the pan. It did not form a ball. Since this 
is an Australian recipe it may be a different measurement.  It would be 
much easier to make this with a regular pastry crust. The filling and 
topping were delicious.
                     *  Exported from  MasterCook  *
                            Fresh Apricot Soup
Recipe By     : Company's Coming Soups & Sandwiches by Jean Pare
Serving Size  : 4    Preparation Time :0:00
Categories    : Apricots                         Soups,Stocks & Chowder
                Volume 2-6 June '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          apricot halves -- (500 ml)
   1      cup           sugar -- (250 ml)
   1      cup           water -- (250 ml)
   1      cup           milk or light cream -- (250 ml)
   1      tablespoon    lemon juice -- (15 ml)
                        Fresh mint leaves to garnish
Cook 2 cups apricot halves with 1 cup granulated sugar and 1 cup water 
until tender.  Whirl in the blender or food processor until smooth. Mix in 
the cream and lemon juice.  Serve chilled.
Makes about 4 cups [900mL].
Source : Company's Coming Soups & Sandwiches by Jean Pare; (c) 1987; 
ISBN 0969069561.
Contributed to FareShare 6-99 by Hallie  <buddy@connect.ab.ca>
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                     *  Exported from  MasterCook  *
                              Fruit Sandwich
Recipe By     : The Creative Lunch Box by Ellen  Klavan
Serving Size  : 1    Preparation Time :0:00
Categories    : Apricots                         Cottage Cheese
                Nuts                             Pineapple
                Volume 2-6 June '99              Sandwiches/Wraps
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Sm-curd cottage cheese
   2      tablespoons   Apple, or pear, or apricot
                        - chopped
   2      tablespoons   Slivered almonds
   2      tablespoons   crushed pineapple -- in natural juice
   2      slices        Bread (any kind)
  In a small bowl, mix all ingredients (except the bread) together.
  You may need to add a little more cottage cheese to bind the
  ingredients.  Spread the mixture on the bread.  This sandwich is
  especially good  when served on some quick beards such as banana
  bread, zucchini bread, or any other quick breads.   
  Source: The Creative Lunch Box by Ellen  Klavan
  Brought to you and yours via Nancy O'Brion and her Meal-Master.
  From the MM database of Judi M. Phelps.
  Posted on FareShare 6-99 by jphelps@slip.net or jphelps@best.com
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