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FareShare Gazette Recipes-- September 2000 - C's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Carrots with Green Grapes
Cheddar and Pesto Strata
Chicken and Smoked Sausage Gumbo
Chocolate Applesauce Cake
Chocolate Spiders
Crab Bruschetta
Cream Cheese Brownie Pie
Creamy Carrot Soup (two ways)

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                      * Exported from MasterCook *
                        Carrots with Green Grapes
Recipe By     :Recipe originally by Betty Crocker
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             medium  carrots, peeled
  2        tablespoons  butter or margarine
  1         tablespoon  sugar
     1/2      teaspoon  salt
  2               cups  seedless green grapes
     1/4      teaspoon  dried tarragon leaves, crushed
     1/2           cup  dairy sour cream
  2        tablespoons  water
This carrot recipe is especially good served with ham, roast pork, 
barbecue or any smoked meat.
Cut carrots crosswise into halves. Cut each half into 1/2 inch sticks.
Drop sticks into boiling salted water. cook until crisp tender. Drain.
Melt butter in 10 inch frying pan over medium heat. Add carrots, sugar
and salt, cook and stir 5 minutes. Stir in grapes and tarragon: heat
until hot. Remove from heat, add sour cream and water.
My variation:  Omit grapes and tarragon.  Add  2 cups small cubes of 
fresh pineapple that have been lightly sautéed in 2 teaspoons butter. 
Heat until hot. Remove from heat, add sour cream and water. Garnish 
with 1 tablespoon chopped cilantro or parsley.
From my kitchen to yours. Genevieve
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 42 Calories (kcal); 4g Total Fat; (80% calories from fat); 
trace Protein; 2g Carbohydrate; 10mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 
Fat; 0 Other Carbohydrates
NOTES : 
Formatted in MasterCook by Art
Submitted by Genevieve to The FareShare Gazette
September 10, 2000
                        * Exported from MasterCook *
                         Cheddar and Pesto Strata
Recipe By     :YANKEE MAGAZINE'S BREAKFAST & BRUNCH RECIPES
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                loaf          Italian bread
                        cut into 1-inch cubes
     3/4           cup  chopped onion
     3/4           cup  diced red bell pepper
     3/4           cup  diced green bell pepper
     1/3           cup  grated Romano cheese
  2               cups  grated cheddar cheese
  1                cup  sliced fresh mushrooms
  7                     eggs
  1           teaspoon  salt
  3               cups  milk
  1           teaspoon  chopped garlic
  1         tablespoon  chopped fresh basil
                        or 1 1/2 teaspoons dried
Place the bread on the bottom of a greased 9 by 13-inch pan. Top
with a layer of onion, red and green bell pepper, cheeses, and
mushrooms. Beat the eggs, salt, milk, garlic, and basil together
and pour over all. Let set in the refrigerator overnight. Bake in
preheated 325F oven for 1 hour.
YANKEE MAGAZINE'S BREAKFAST & BRUNCH RECIPES
Scanned and mc formatted by Sandy West
NOTES : GRUNBERG HAUS BED AND BREAKFAST, WATERBURY, VERMONT
Contributed to FareShare Gazette by Sandy; 21 September, 2000.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 349 Calories (kcal); 24g Total Fat; (60% calories from 
fat); 23g Protein; 12g Carbohydrate; 281mg Cholesterol; 791mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 
3 Fat; 0 Other Carbohydrates
                   * Exported from MasterCook *
                     Chicken and Smoked Sausage Gumbo
Recipe By     :Chef and Author Emeril Lagasse
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  vegetable oil
  1                cup  flour
  1 1/2           cups  chopped onions
  1                cup  chopped celery
  1                cup  chopped bell peppers
  1              pound  smoked sausage -- such as
                        andouille or kielbasa -- cut crosswise
                        into 1/2-inch slices
  1 1/2       teaspoon  salt
     1/4      teaspoon  cayenne
  3                     bay leaves
  6               cups  water
  1              pound  boneless chicken breasts
                        cut into 1-inch chunks
  1           teaspoon  Rustic Rub
  2        tablespoons  chopped parsley
     1/2           cup  chopped green onions
  1         tablespoon  filé powder
1. Combine the oil and flour in a large cast-iron or enameled
cast-iron Dutch oven over medium heat. Stirring slowly and constantly
for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
2. Add the onions, celery, and bell peppers and continue to stir
for 4 to 5 minutes or until wilted. Add the sausage, salt, cayenne
and bay leaves. Continue to stir for 3 to 4 minutes. Add the water.
Stir until the roux mixture and water are well combined. Bring to
boil then reduce heat to medium-low. Cook, uncovered, stirring
occasionally, for 1 hour.
3. Season the chicken with the rub and add to the pot. Simmer for 2
hours.
4. Skim off any fat that rises to the surface. Remove from the heat.
Stir in the parsley, green onions and filé powder.
5. Remove the bay leaves and serve in deep bowls.
S(MC Format:  Art@FareShare):
Per serving: 1010 Calories (kcal); 89g Total Fat; (79% calories from
fat); 20g Protein; 33g Carbohydrate; 81mg Cholesterol; 1914mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable;
0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates
Contributed to the FareShare Gazette by Art; 26 September, 2000.
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 1010 Calories (kcal); 89g Total Fat; (79% calories from 
fat); 20g Protein; 33g Carbohydrate; 81mg Cholesterol; 1914mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 
Fruit; 16 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                        Chocolate Applesauce Cake
Recipe By     :Carol
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter
  1 1/4           cups  white sugar
     1/2           cup  milk
  1 1/2           cups  applesauce
  2        tablespoons  dark rum
  2               cups  all-purpose flour
     1/4           cup  unsweetened cocoa powder
  2          teaspoons  baking soda
  1           teaspoon  ground cinnamon
  1           teaspoon  ground nutmeg
     1/8      teaspoon  salt
  1                cup  raisins
  1                cup  chopped pecans
     1/4           cup  dark rum
1   In a bowl, cream the butter or margarine with the sugar. Beat in the 
milk, applesauce and 2 tablespoons of rum.
2   In another bowl, stir together the flour, cocoa, baking soda, spices
and salt. Beat into the creamed mixture and then stir in the raisins and
pecans.
3   Turn the batter into a greased and floured 9x13 inch baking pan.
Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45
minutes or until it tests done with a toothpick.
4   Immediately after removing the cake from the oven, sprinkle it with
the remaining 1/4 cup rum. Let cool on a rack. This cake improves if
allowed to sit for a day or so before eating.
Makes one  9 x 13-inch pan.
Description: ""This cake is moist with applesauce, is full of raisins and 
pecans.  This is a chocolate cake for all you chocolate lovers. This cake 
has no eggs and is especially dense. ""
Contributed to the FareShare Gazette by Art; 25 September, 2000.
                - - - - - - - - - - - - - - - - - - - 
Per serving: 179 Calories (kcal); 9g Total Fat; (46% calories from fat); 
2g Protein; 21g Carbohydrate; 13mg Cholesterol; 191mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
2 Fat; 0 Other Carbohydrates
NOTES : Formatted In MasterCook by Art
                      * Exported from MasterCook *
                            Chocolate Spiders
Recipe By     :Gifts That Taste Good
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  Twizzlers -- chocolate flavor
  4             ounces  Milk chocolate candy melts
Cut twizzlers into 1 1/2-inch pieces. Slice each piece in half
lengthwise.
On waxed paper place 4 legs (pieces) on each side and then drop 1
teaspoon melted candy in middle for body. Use a toothpick to smooth
to uniform circle and connect all candy pieces.
Cool completely before removing from waxed paper.
Yields 2 dozen.
Source : Gifts That Taste Good (ISBN 0-942237-09-9)
Contributed to the FareShare Gazette by Neris; 28 September, 2000.
MC formatted by Hallie.
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                             Crab Bruschetta
Recipe By     :Sea-ex.com
Serving Size  : 45    Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     French bread baguette
                        Olive Oil
  220             gram  flaked crabmeat or  surimi seafood
  1                cup  tomato, seeded &  chopped
     1/4           cup  yellow capsicum, chopped
  3        tablespoons  fresh chives, chopped
  1         tablespoon  fresh basil, chopped
  2        tablespoons  mayonnaise
  1           teaspoon  tomato paste
Cut baguette into 1/2-inch slices. Arrange slices in a single layer on 
a baking sheet; bake in a medium oven for 4 minutes. Turn slices over, 
brush lightly with olive oil and bake 4 minutes. Cool completely. (May be 
done ahead.)
Combine remaining ingredients, stirring gently to mix. Spoon 1 tablespoon
crab mixture onto each toast slice. Serve cold or bake in a hot oven for 2
to 3 minutes or until heated through out. Serve warm. Makes approx 45
pieces.
Contributed to FareShare by Art.
FareShare Gazette; 4 September 2000.
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 4 Calories (kcal); 1g Total Fat; (97% calories from fat); 
trace Protein; trace Carbohydrate; trace Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
NOTES : 
Formatted in MasterCook by Art
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                      * Exported from MasterCook *
                         Cream Cheese Brownie Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:15
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Pillsbury Refrigerated Pie Crust
                        (from 15-ounce package) , softened as
                        directed on package
  1       (8-ounce) package  cream cheese, softened
  3        tablespoons  sugar
  1           teaspoon  vanilla
  3                     eggs
  1       (15.1-ounce) package  Pillsbury Thick 'n Fudgy Hot Fudge Swirl
                        Deluxe Brownie Mix
     1/4           cup  oil
  2        tablespoons  water
     1/2           cup  chopped pecans
1. Heat oven to 350F. Prepare pie crust as directed on package for one-
crust filled pie using 9-inch pie pan.
2. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs;
beat until smooth. Set aside.
3. Reserve hot fudge packet from brownie mix for topping. In large bowl,
combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs;
beat 50 strokes with spoon.
4. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and
carefully spread cream cheese mixture over brownie layer. Top with 
emaining brownie mixture; spread evenly. Sprinkle with pecans.
5. Bake at 350F for 40 to 50 minutes or until center is puffed and crust is
golden brown. If necessary, cover edge of crust with strips of foil after 
15 to 20 minutes of baking to prevent excessive browning. (Pie may have 
cracks on surface.)
6. Place hot fudge from packet in small microwave-safe bowl. Microwave on
HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over
top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.
Description :   "Pillsbury Bake-Off Cooking Contest Prize-Winning Recipe"
Source :   "Pillsbury"
Start to Finish Time:   "4:05"
NOTES : HIGH ALTITUDE (ABOVE 3500 FEET):  Add 3 tablespoons flour to dry
brownie mix.  Bake as directed above.
Formatted in MasterCook by Art
Subscribe to our Free FareShare Recipe Exchange Gazette
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Contributed to the FareShare Gazette by Art; 30 September, 2000.
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 154 Calories (kcal); 13g Total Fat; (77% calories from fat); 
3g Protein; 6g Carbohydrate; 70mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
2 1/2 Fat; 1/2 Other Carbohydrates
                     * Exported from MasterCook *
                     Creamy Carrot Soup (two ways)
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  onion -- chopped
  2        tablespoons  butter or margarine
  2               cups  peeled and chopped carrots
  2        tablespoons  white wine
  3               cups  chicken Broth
  1           teaspoon  salt
     1/8      teaspoon  ground nutmeg
  1               Dash  pepper
  1                cup  whipping cream
Saute onion in butter until soft. Add carrots and wine.  Cover and simmer 
10 minutes.
Stir in chicken broth, salt, nutmeg and pepper. Cover and simmer until 
carrots are tender.
Blend, in batches, until smooth.
Heat until hot.
Beat whipping cream until stiff: stir into soup.
Recipe by Betty Crocker
My variation:  Omit whipping cream. After blending soup, chill well.
Serve each bowl with a dollop of sour cream and a few specks of cayenne.
Smile while eating.
From my kitchen to yours.
Contributed to FareShare by Genevieve.
FareShare Gazette; 2 September, 2000.
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 201 Calories (kcal); 19g Total Fat; (86% calories from fat); 
3g Protein; 3g Carbohydrate; 65mg Cholesterol; 792mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates

 

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