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FareShare Gazette Recipes --November 1998 - A's



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Amish-Style Chicken and Corn Soup
Apple-Cinnamon Swirl Loaf (Yeast)
Apple-Cinnamon Waffles -Lukins
Apricot-Ginger Country Ribs
Arugula Water Cress Flatbread

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                       *  Exported from  MasterCook  *
                    Amish-Style Chicken and Corn Soup
Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Vegetables
                Crockpot                         Volume 2, Nov. '98
                Soups                            Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                Stewing hen or fowl
   1      teaspoon      Saffron threads --(optional)
   2      quarts        Chicken stock or broth
     3/4  cup           Corn kernels --(fresh/frozen)
     1/4  cup           Onion -- coarsely chopped
     1/2  cup           Celery -- finely chopped
     1/2  cup           Carrots -- coarsely chopped
   1      tablespoon    Parsley -- fresh chopped
     1/2  cup           Celery; coarsely chopped
   1      cup           Egg noddles -- cooked
Combine stewing hen with chicken stock, coarsely chopped 
onions, carrots, celery, and saffron threads. 
Bring the stock to a simmer.  Simmer for about 1 hour,
skimming the surface as necessary.Remove and reserve the
stewing hen until cool enough to handle; then pick the meat
from the bones.  Cut into neat little pieces. Strain the
saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance.  
Simply refrigerate broth and diced chicken meat
for 2 to 3 days, or freeze the broth and the chicken meat
in separate conveniently sized containers.  Be sure
to label and date them.  To use, defrost, remove congealed
fat, return the broth full boil, and add the diced meat.
Continue with recipe.) Add the corn, celery,
parsley, and cooked noodles to the broth. Return the soup to a
simmer and serve immediately.
Food Exchanges per serving: 
CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; 
SOD: 65mg; FAT: 2g; Source: Diabetes Forecast Dec 1993 
Brought to you and yours via Nancy O'Brion and her Meal-Master
Posted on FareShare 11-98 by Bright<>
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                     *  Exported from  MasterCook  *
                    Apple-Cinnamon Swirl Loaf (Yeast)
Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Apples
                Breads - Yeast                   Breakfast/Brunch
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       active dry yeast
   1 1/4  cups          very warm water
   1                    egg
   1                    layer-size white cake mix
   1      teaspoon      salt
   3 3/4  cups          flour
   2 1/2  cups          apples -- chopped and peeled
     1/3  cup           sugar
     1/3  cup           pecans -- chopped
   2      teaspoons     cinnamon
     1/4  cup           butter -- melted
                        ***CONFECTIONER'S ICING***
   1                    light cream
   1      cup           confectioner's sugar -- sifted
     1/2  teaspoon      vanilla
   1      dash          salt
In bowl dissolve yeast in 1-1/4 cups warm water(115-120 F) Add egg, cake
mix and salt, beat until smooth.  By hand, stir in enough flour to make
a soft dough.  Knead on floured surface until smooth ( dough will be
sticky ) Place in greased bowl; turn once.  Cover, let rise until doubled
in bulk, 1-1/4 hours.  Punch down, divide in half.  Cover, let rest 10
minutes.  Mix apples, sugar, pecans and cinnamon.  Roll half of dough to
12x8" rectangle.  Brush surface of dough with some of the butter. 
Sprinkle with half of the apple mixture.  Starting a short end, roll as
for jelly roll.  Seal side and ends.  Place in a greased
8-1/2x4-1/2x2-1/2" loaf pan.  Brush top with more butter.  Repeat with
remaining dough, filling and butter.  Cover, let rise in warm place
until doubled (1 hour) Bake in 375 F oven for 30-35 minutes.  remove
from pans; cool.  Drizzle with Confectioner's icing ( recipe follows)
Sprinkle with chopped pecans if desired.  Makes two.  
CONFECTIONER'S ICING:  Blend enough light cream into 1 cup sifted 
confectioner's sugar to make of spreading consistency.  Blend in 
vanilla and salt.
Recipe posted to
Posted to FareShare 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                      Apple-Cinnamon Waffles -Lukins
Recipe By     : USA Cookbook by Sheila Lukins
Serving Size  : 4    Preparation Time :0:00
Categories    : Pancakes/Waffles                 Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour
   2      tablespoons   light brown sugar
   1      tablespoon    baking powder
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      salt
   3      large         eggs -- separated
   1      cup           milk
   1      cup           plain nonfat yogurt
     1/2  cup           unsalted butter -- melted
   1      teaspoon      pure vanilla extract
   1      tablespoon    fresh lemon juice
   2                    granny smith apples -- cored and peeled
                        ***FOR SERVING***
                        unsalted butter
                        pure maple syrup
                        butter-sauteed apples -- see recipe
Preheat a nonstick waffle iron. Combine the flour, brown sugar, baking
powder, cinnamon and salt in a bowl; set aside.
In another bowl, whisk together the egg yolks, milk, yogurt, melted butter
and vanilla. Sift the flour mixture into the liquid, and mix just to
combine. Place the lemon juice in a bowl. Grate the apples into the bowl,
and toss well with the lemon juice. Add to the batter and combine well.
Beat the egg whites until stiff, then fold them into the batter with a
rubber spatula.
Posted on FareShare 11-98 by Pat Hanneman 
Pour 1/2 cup of the batter into the center of the preheated waffle iron.
Quickly spread it out toward the edges with a rubber spatula. Close the 
top and cook for 2 minutes. Remove the waffle; repeat procedure with the
remaining batter. Serve waffles immediately with butter, syrup and sauteed
apples and sausage patties.
Notes: When you're buying the apples for these waffles, pick up a few
extras to make the Butter-Sauteed Apples topping. Makes 10 waffles, 
serves 5. Make these fresh.
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                     *  Exported from  MasterCook  *
                       Apricot-Ginger Country Ribs
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         country style pork ribs
     1/2  cup           apricot preserves
   2 1/2  tbs           brown sugar
   1 1/2  tbs           cider vinegar
     1/2  tsp           salt
     1/8  tsp           ground ginger
Mix all ingredients except meat together in a small saucepan. 
Bring to boiling with stirring. Remove from heat.
Grill, bake, or broil ribs, basting with the sauce during the 
last 20 minutes of cooking.
Posted on FareShare 11-98 by Steve Royal <>
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*  Exported from  MasterCook  *
        Arugula Water cress Flatbread (Mark Miller's Coyote Cafe)
Recipe By     : Mark Miller, Coyote Cafe, Santa Fe, NM
Serving Size  : 8    Preparation Time :0:00
Categories    : Bread Machine                    Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           milk
   1      cup           water, lukewarm
   2      teaspoons     active dry yeast
   2 1/2  cups          bread flour
   2      teaspoons     salt
  30                    arugula leaves -- coarsely chopped
  20      sprigs        Water cress -- coarsely chopped
1. Combine the milk and 1/2 cup of the water in the bowl of a heavy duty
mixer or in a large mixing bowl.
2. Sprinkle the yeast over the mixture, stir in, and let sit for 2
3. Mix in 1 cup of the bread flour with the dough hook (or knead by
5. Add the remaining 1/2 cup water, the remaining 1 1/2 cups bread
flour, and salt.
6. Mix the dough hook 8-10 minutes (or by hand), or until dough appears
resilient and silky.
7. Fold or knead the arugula and Water cress into the dough until evenly
8. Transfer dough to a lightly oiled bowl and cover with plastic wrap.
9. Let rise in a warm place for 2 hours.
10. Turn over a baking sheet and sprinkle with cornmeal or semolina
11. Place dough on a work surface generously sprinkled with semolina
flour and cut in 2 equal pieces.
12. Gently pull and stretch each piece into an 8 inch round or a 7 inch
13. Press each flatbread into the semolina flour, then flip to coat the
other side.
14. Transfer to the prepared baking sheet.
15. Cover with plastic wrap and let rise in warm place 45 minutes to 1
16. Place a baking stone on the middle rack in the oven and preheat to
450 F.
17. Using a spray bottle, spritz the oven walls with water. Work quickly
so oven doesn't lose heat.
18. Slide the flatbreads onto the hot stone.
19. Bake for 14 to 16 minutes, or until the bread browns.
20. Transfer the flatbreads to a rack to cool.
Yield: 2 flatbreads
1. Combine all the ingredients, except the arugula and Water cress, in
the bread pan in the order specified by the manufacturer's instructions.
2. Process on the dough setting.
3. When the cycle is complete, turn the dough out onto a well-floured
work surface.
4. Knead the arugula and Water cress into the dough until evenly
5. Continue with step 8 of the above recipe.
Note: People tend to do a double take when they first set eyes on this
bright green bread.  When they taste it, the spicy aromatic greens have 
the same effect on the palate! Arugula, also called rocket, has a 
peppery, pleasantly savory flavor. Use it as soon as possible as it 
loses its spark after a day or two.
Recipe from Mark Miller's Book - Flavored Breads
Recipes from Mark Miller's Coyote Cafe
ISBN 0 89815 862 1
Posted to RecipeCafe and FareShare 11/98 by JoAnn Pellegrino
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