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FareShare Gazette Recipes-- October 2000 - B's
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* Exported from MasterCook * Baked Angel Hair & Shrimp Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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8 ounces uncooked angel hair pasta
12 ounces shrimp -- cooked & peeled
1 green onion -- chopped
2 plum tomatoes -- peeled,
seeded and chopped
2 cloves garlic -- crushed
1/2 cup chopped fresh basil
1/4 cup dry white wine
1 cup New England style clam chowder
3 1/2 tablespoons grated parmesan cheeseSpray a baking dish (5 cup or larger capacity) with nonstick cooking spray. Set aside. Heat oven to 350F. Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside. In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 tbsp. of the parmesan cheese, reserving 1/2 tbsp. for the top. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish. Sprinkle the reserved parmesan cheese on top. Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes. Serve hot from dish with lemon wedges on the side if desired. You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve. Posted by Bobbi744@acd.net Per serving: 17 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Bobbie's Notes: This was delicious, easy and made a very attractive dish. I cut the recipe in half for the two of us, with a small amount leftover. I had a little more than half the shrimp and added a little extra soup. This would make a very nice company dish. Contributed to the FareShare Gazette by Bobbie; 15 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic Grilled Pork Chops with Grilled Tomato & Eggplant Compote Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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6 one-inch-thick center-cut pork chops
Salt and Pepper
5 cloves garlic -- chopped
(or 1 tbsp jar chopped garlic)
1 small onion -- thinly sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
Cooking Spray
Olive oil for brushing
1 eggplant cut into 3/8" thick slices
3 large ripe tomatoes -- (or 6 plum)
cut into 3/8" thick slices
1 large sweet onion cut into 3/8" thick slices
5 cloves garlic -- chopped or 1 tbsp jar chopped garlic)
1/4 cup red wine vinegar
1 Pinch sugar
2 tbsp olive oil
3 tbsp chopped parsley
3 tbsp basil -- julienneSeason pork on both sides with salt and pepper. Arrange in a shallow baking dish in a single layer. In a small bowl, combine garlic, onion and balsamic vinegar. Whisk to combine. Whisk in olive oil. Pour over pork. Marinate 30 minutes, turning after 15 minutes. Meanwhile, spray grill rack well with cooking spray and preheat grill to medium-high. Season eggplant, tomatoes and onion with salt and pepper on both sides and brush with olive oil on both sides. Grill vegetables until well browned and softened. Remove from grill, dice, and combine in a large bowl. Add garlic, vinegar, sugar, 2 tablespoons olive oil, parsley and basil. Combine well. Cover and let sit at room temp until pork is ready. Spray grill rack with cooking spray. Remove pork from marinade, shaking off excess. Discard marinade. Grill until pork is well browned and cooked to desired temperature. Remove from grill and place on serving platter or individual plates, topped with compote. Source : "Global Gourmet" S(MC Format by Art) Per serving: 150 Calories (kcal); 14g Total Fat; (77% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Join the FareShare Recipe Gazette <http://fareshare.net> Contributed to the FareShare Gazette by Art; 5 October 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread with Wheat Germ Recipe By :Diabetic Newsletter Serving Size : 18 Preparation Time :0:15 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 1/4 cups all-purpose flour
2/3 cup honey-crunch wheat germ
1/4 teaspoon baking soda
1/2 cup uncooked rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup egg substitute -- thawed
1/3 cup chopped walnuts
1 teaspoon vanilla extract
1 1/2 sticks margarine
1 1/2 cups mashed bananas
6 ounces frozen apple juice concentrate -- thawedPreheat oven to 350 degrees F. Grease 9- x 5-inch loaf pan. In large bowl, mix first 7 ingredients. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts and vanilla just until flour is moistened. Spoon batter into pan. Bake 60 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly. Serve warm, or cool completely to serve later. Nutritional Information Per Serving: Calories: 180; Fat: 5 grams; Carbohydrates: 15 grams; Sodium: 135 mg Exchanges : 1 Bread; 1 Fruit; 1 Fat Source : Diabetic Newsletter Prep Time: 15 minutes; Cost: $; Difficulty Level: 1 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Barley Stew ( Diabetic) Recipe By :Down-Home Diabetic Cooking Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds beef stew meat
cut into 1/2-inch cubes
1 medium onion -- chopped
1 tablespoon cooking oil
6 cups low-sodium beef broth
1 medium pearl barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper
4 medium carrots -- sliced
2 tablespoons chopped fresh parsleyIn a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30 - 40 minutes or until meat and carrots are tender. Add parsley just before serving. From "afpoe@swbell.net" <afpoe@swbell.net> Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Vegetable Stew (Diabetic) Recipe By :Down Home Diabetic Cooking Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds beef stew meat cut into 1-inch cubes
2 large onions -- chopped
2 garlic cloves -- minced
1/2 cup water
1 low-sodium beef bouillon cube
6 cups low-sodium beef broth -- divided
4 peeled potatoes -- cubed
3 medium carrots -- sliced
2 medium green peppers cut into 1/2-inch pieces
2 celery ribs -- sliced
3 cups rutabaga
1 1/2 cups cubed parsnips
1 1/2 cups cubed turnips
3/4 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons waterIn a Dutch oven, combine the beef, onion , garlic,1/2 cup water, bouillon, and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and emaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and 3 tablespoons water, gradually add to boiling mixture. Cook and stir or 2 minutes. From "afpoe@swbell.net" <afpoe@swbell.net> Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - | ||
* Exported from MasterCook * Bloody Popcorn Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 quarts popped pop corn
2 tablespoons melted butter
Red food paste [not the food coloring sold
in grocery stores]In a large bowl add the popcorn. Add a bit of the red food paste to the melted butter, and drizzle over the pop corn. Stir gently to spread the color red over popcorn. From Jeni! < http://www.recipes-now.com> MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 23 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bobbing Apple Punch Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups orange juice 4 cups apple cider 1 cup pineapple juice 2 tablespoons sugar 4 cups ginger ale -- chilled 6 small red apples -- (6 to 8) 1 orange -- sliced In punch bowl mix orange juice, apple cider, pineapple juice and sugar. Chill of a couple hours. Before serving add ginger ale, apples, orange slices and ice cubes. From http://kidsexchange.abo ut.com MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 22 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Pudding and Rum Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick oleo 1 1/2 c. sugar 3 eggs 1 can Pet milk -- (1 oz.) (1 to 15) 1 1/2 c. water 6 slices white bread 1 T. vanilla Melt oleo; add sugar and mix. Add eggs one at a time mixing after each. Add milk and water and mix well. Tear up 6 slices of bread and punch down in liquid. Add vanilla. (It sometimes looks like clabber.) Pour into a 9 x 13 baking dish. Sprinkle over top with a mixture of: 2 T. sugar 1 t. cinnamon 1 t. nutmeg. Bake at 350 degrees for 24-30 minutes. NOTES : Serves 8-10 Contributed to the FareShare Gazette by Sandy; 10 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Pudding with Honey Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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4 cups milk
2/3 cup mild flavored honey
4 cups ˝-inch dry bread cubes -- (about 10 slices)
6 eggs
1 teaspoon salt
1 teaspoon vanilla
nutmeg (optional)Warm milk and honey together. Prepare bread cubes, removing crust. Place in two-quart buttered casserole. Beat eggs slightly with salt. Add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300 degrees F (slow). Bake 50 to 60 minutes or until custard tests done near center. May be served warm or cold. Hint : Cut recipe in half. Reduce baking time 15 minutes. Contributed to the FareShare Gazette by sandy; 11 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Pudding With Lemon Hard Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 cups milk
1/2 cup sugar
1/2 cup raisins
2 eggs -- beaten
1/4 cup butter or margarine
1/4 teaspoon salt
4 cups bread crumbs
1/2 teaspoon nutmegCombine the butter or margarine, sugar, salt, and raisins with the milk. Heat to a boil. Pour over bread crumbs. Allow to set for 5 minutes. Add the eggs, nutmeg and mix well. Place into a buttered casserole. Bake at 350 for 50-55 minutes. Serve with a Lemon Sauce or a Hard Sauce. Hard Sauce: Cream 1/2 cup butter or margarine with 1 1/2 cups sugar. Add 1 tsp. vanilla extract and beat until fluffy. Posted to RecipeLu List by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 18, 1998. Contributed to the FareShare Gazette by Sandy; 10 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - | |||
* Exported from MasterCook * Bread Pudding with Raisins Recipe By :Better Homes and Garden Cook Book Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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4 eggs
2 cups milk
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups dry bread cubes
[3 1/2 slices]
1/3 cup raisinsHeat oven to 325F. Beat together 4 eggs, 2 cups milk, 1/3 cup sugar, 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla and 1/4 teaspoon salt. Place 2 1/2 cups dry bread cubes (3 1/2 slices) in an 8- x 1 1/2-inch round baking dish. Sprinkle 1/3 cup raisins over bread. Pour egg mixture over all. Bake in 325F oven for 40 to 45 minutes or till a knife inserted near center comes out clean. Cool slightly. Pudding Tip: To keep a "skin" from forming on the top of a pudding mixture while it cools, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the wrap or paper and spoon the pudding into desert dishes. MC formatted by Hallie. Contributed to the FareShare Gazette by Mary Martinez; 10 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Pudding With Vanilla Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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***PUDDING***
2 tablespoons butter or margarine
5 slices bread
3 eggs
1/2 cup sugar
1/8 teaspoon salt
2 cups milk -- scalded
2 teaspoons vanilla
1/2 cup raisins
nutmeg
***SAUCE***
2 tablespoons butter or margarine
2 tablespoons flour
1/4 cup sugar
1/4 teaspoon salt
nutmeg
1 cup milk -- scalded
1 teaspoon vanillaTo make pudding, in skillet melt butter. Tear bread into pieces and place over bottom of warm skillet. Beat eggs; stir in sugar, salt, milk and vanilla. Sprinkle raisins over bread in skillet. Pour egg mixture over all. Sprinkle nutmeg lightly over mixture. Cover skillet and cook on medium to high setting with lid cover up 20 to 30 minutes or until custard is set. To make sauce, in saucepan melt butter. Stir in flour, sugar, salt and dash of nutmeg. Slowly add milk; cook and stir until smooth. Add vanilla. Serve pudding warm with vanilla sauce. By "Diane Geary" <diane@keyway.net> on Feb 6, 1998. Contributed to the FareShare Gazette by Sandy; 10 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownies with Nuts Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1/2 cup light margarine -- (1 stick)
2 ounces unsweetened chocolate -- (2 squares)
2/3 cup granulated sugar
2 large eggs
3 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 teaspoons Sweet'N Low(r) brand sugar substitute
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts or pecans -- (optional)Preheat oven to 350°F. In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla until well combined. Stir in flour, Sweet'N Low, baking soda and salt. Fold in nuts Spread batter into an 8x8x2-inch baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting into squares. Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g saturated fat), 27 mg cholesterol, 113 mg sodium Diabetic exchanges: 1 starch/bread, 1 1/2 fat MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 28 October 2000; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bubbly Toxic Waste Punch Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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**TEXT ONLY**Last Halloween we made a real nasty looking punch that actually didn't taste too bad. We mixed vodka, 7-up, lemonade lime ice cream, green food coloring and dry ice. We just tossed it all together and seasoned to taste. A little strong to begin with but eventually we got it right. The dry ice and ice cream created this foamy mess that looked like toxic waste and bubbled like a mad scientists lab. From http://www.garvick.com/recipes/meal-master.htm?adm. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Neris, 19 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - * Exported from MasterCook * Burnt Sugar Candy Bar Cake Recipe By :Better Homes and Gardens Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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3/4 cup granulated sugar
3/4 cup hot water
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups granulated sugar
2/3 cup butter -- softened
2 egg yolks
2 teaspoon vanilla
2 egg whites
1 1/2 cups finely chopped assorted candy bars
Browned Butter Frosting:
1/2 cup butter -- *
6 ounces cream cheese -- softened
3 tablespoons butter -- *
2 cups powdered sugar -- sifted
1/2 teaspoon vanilla
4 1/2 cups powdered sugar -- sifted
2 teaspoons milk -- (2 to 3)
Garnish:
Coarsely chopped assorted candy bars
such as Hershey's,
Mars, Nestlé, or other (optional)Grease and lightly flour three 8 x 1 1/2-inch round baking pans or two 9- x 2-inch pans. In a large skillet cook the 3/4 cup sugar over medium- high heat until the sugar just begins to melt. Do not stir. Reduce heat; cook until sugar is golden brown, about 1 to 3 minutes more, stirring mixture constantly. Carefully stir in hot water (syrup will form lumps). Bring mixture to boiling; reduce heat. Continue stirring until mixture is free of lumps. Remove from heat, Pour syrup into a large glass measuring cup. Add additional water to equal 1 3/4 cups liquid. Set aside to cool. Preheat oven to 350F. In a large mixing bowl stir together flour, baking powder and baking soda. Beat together the 1 1/2 cups sugar, the 2/3 cup butter, egg yolks and the vanilla with an electric mixer on medium speed for 1 minute or until mixture is smooth. Alternately add flour mixture and sugar syrup to egg yolk mixture, beating on low speed after each addition just until combined. Clean beaters thoroughly. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Fold into batter. Divide batter into baking pans; spread evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans; transfer to wire racks; cool completely. Prepare Browned Butter Frosting (below). To assemble, spread 1/2 cup Browned Butter Frosting (see below) over bottoms of two of the cake layers. Sprinkle each frosted layer with half of the finely chopped candy. Stack these layers on cake plate, frosted sides up. Place the third (unfrosted) layer on top, rounded side up. Spread remaining frosting on top and sides of cake. Garnish with the coarsely chopped candy bar pieces, if desired. Browned Butter Frosting: In a small saucepan heat and stir 1/2 cup butter* over low heat until melted. Continue heating until butter turns a nut-brown color. Remove from heat; cool for 5 minutes. In a large mixing bowl beat together softened cream cheese with 3 tablespoons butter until combined. Beat in about 2 cups sifted powdered sugar. Beat in the browned butter and vanilla. Gradually beat in 4 1/2 more cups sifted powdered sugar and 2 to 3 teaspoons milk until frosting is of spreading consistency. *Note: Use butter only. Margarine or other spreads will not yield same results and could keep the frosting mixture from setting properly. Per serving: 206 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 46g Carbohydrate; 27mg Cholesterol; 75mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Formatted in MasterCook by Art; Subscribe to our Free FareShare Recipe Exchange Gazette <http://www.fareshare.net> Contributed to the FareShare Gazette by Art; 4 October 2000. - - - - - - - - - - - - - - - - - - - |
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