Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- June 2000 - P's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pan-fried Garlic Bread With Mushrooms
Pasta Salad (Good for Picnics)
Peach and Cherry Compote in Basil Syrup
Peanut Butter Sheet Cake

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

* Exported from MasterCook *
                 Pan-fried Garlic Bread With Mushrooms
Recipe By     :Joanne Weir "From Tapas to Meze"
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads                          Mushrooms
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  fresh parsley -- 30 mL; chopped
  2                     garlic cloves -- minced
  2                     garlic cloves -- peeled
  6             slices  extra virgin olive oil -- 60 mL
  2        tablespoons  butter -- 30 mL
     1/2         pound  mushrooms -- 250 g; morels,
                        -- oyster or brown
                        -- mushrooms, cut into
                        -- 1-inch chunks
  1              pound  mushrooms -- 500 g; button
                        -- mushrooms, halved
  1                cup  chicken stock -- 250 mL
                        salt -- to taste
                        fresh ground pepper -- to taste
Combine the parsley and the 2 minced garlic cloves and chop together 
until fine. Set aside.
Cut the bread slices in half on the diagonal. Heat 1 tablespoon of 
the oil and all of the butter in a large skillet. Toss the bread 
cubes in the skillet, stirring to coat all sides lightly with the 
oil and butter.
Saute the bread, uncovered, until golden on all sides, about 5 
minutes.  Remove from the pan and rub with the whole garlic cloves.
Heat the remaining 3 tablespoons of oil in a large skillet over
medium-high heat. Add the mushrooms and saute, uncovered, until 
golden and cooked through, 5 to 8 minutes. Increase the heat to 
high, add the chicken stock and reduce volume by half, about 5 
minutes. Season with salt, pepper and the reserved chopped parsley 
and garlic.
Place the bread on serving plates and distribute the mushrooms and 
sauce evenly on top. Serve immediately.
Per serving:  250 calories, 6 gm protein, 28 gm carbohydrates, 
13 gm fat, 4 gm saturated fat, 10 mg cholesterol, 324 mg sodium.
Source : Joanne Weir "From Tapas to Meze"
Contributed to FareShare 6-2000 by Hallie 
                       - - - - - - - - - - - - - - - - - - -
 
* Exported from MasterCook *
                     Pasta Salad (Good for Picnics)
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Artichokes                      Broccoli
                Carrots                         Pasta and Noodles
                Salads                          Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Salad Makings-----
  1                Pkg  Cheese Tortellini
  1                Can  Artichoke Hearts
  1                     Carrot -- thinly sliced
                        Broccoli Florets -- (or asparagus)
  1                     Red -- sliced into strips
  3                     Green Onions -- sliced thinly
                        Parmesan Cheese
                        -----Dressing-----
  1              Clove  Garlic
                        Salt And Pepper
  1                Tsp  Mustard
     1/3             C  Balsamic Vinegar
     2/3             C  Olive Oil
                        Basil
Cook the tortellini according to package directions. Drain and 
rinse the artichoke hearts and cut them into quarters. Add the 
remaining salad makings (except the parmesan) and toss with the 
dressing. Give it a generous sprinkling of parmesan and refrigerate. 
You might want to be a little easy on the salt in the dressing 
because of the parmesan and the cheese in the tortellini.
Contributed to FareShare 6-2000 by Sandy 
Source:  "NORVELLE@uga.cc.uga.edu (Alisa Norvelle)"
S(From):  "Contributed to FareShare 6-2000 by Sandy "
                 - - - - - - - - - - - - - - - - - - -
NOTES : I often take this on picnics because it keeps fairly well 
since it has no mayonnaise.
 
* Exported from MasterCook *
                 Peach and Cherry Compote in Basil Syrup
Recipe By     :1996 by The Hearst Corporation
Serving Size  : 1     Preparation Time :0:00
Categories    : Cherries                        Desserts
                Peaches/Nectarines              Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
  1                cup  cherry juice -- Dole makes one
     3/4           cup  fresh basil leaves
  4                     ripe fresh peaches (1 unpeeled -- chopped 
                         fine; 3 peeled and sliced)
  3        tablespoons  granulated sugar -- or to taste
  1       3 inch strip  lemon zest
     1/2           cup  pitted/halved ripe sweet Bing cherries --
                         Rainier and/or Queen Anne cherries
                         cherries on the stem -- for garnish
                         tiny fresh basil sprigs -- for garnish
1. Bring the water, cherry juice, basil leaves, the chopped peach 
with its pit, sugar, and lemon zest to a boil in a small saucepan, 
stirring until the sugar is dissolved. Boil for 10 minutes. Taste 
and adjust sugar, adding more if desired. Remove from the heat and 
let stand, covered, for 10 minutes.  Strain the mixture through a 
fine sieve into a bowl.
2. Add the remaining 3 sliced peaches and cherries to the warm syrup 
and let stand until room temperature; then cover and chill. Serve 
chilled, garnished with cherries and basil sprigs.
Each serving: About 130 calories, 1 g protein, 32 g carbohydrate, 
0 g fat, 0 mg cholesterol, 9 mg sodium.<p>
Posted to FareShare Gazette 6-2000 by bobbi744@acd.net
                     - - - - - - - - - - - - - - - - - - -
NOTES : A lovely combination, this dessert has such great flavor it 
seems much more complex than it really is.  Serves 4. Work Time: 30 
minutes + 2 hours chilling time.
Hallie's comments - Bobbi, the basil is something that never would 
have occurred to me but it sounds most interesting and makes me 
wonder what other herb/spice/cherry/fruit combinations would work 
well. Some real 'food for thought' here. Thanks.
 
* Exported from MasterCook *
                         Peanut Butter Sheet Cake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Cakes                           Desserts
                Peanut Butter                   Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2            c.  peanut butter
  1                 c.  water
  2             sticks  margarine
  2                 c.  flour
  2                 c.  sugar
  1                 t.  salt
     1/2            c.  buttermilk
  1                 t.  baking soda
  2                     eggs
                        Frosting:
  1              stick  margarine
     1/2            c.  peanut butter
  6                 T.  buttermilk
  1                 t.  vanilla
  4                 c.  powdered sugar
Bring peanut butter, water and margarine to a rapid boil. Pour over 
flour, sugar, salt and baking soda. Mix and add eggs and buttermilk. 
Pour into greased sheet cake pan (jelly roll pan). 
For frosting:  bring margarine, peanut butter and buttermilk to a 
boil. Add powdered sugar and vanilla.  Frost while cake is hot.
Posted on FareShare 6-2000 by CGarlitz 
                - - - - - - - - - - - - - - - - - - -
 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!