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 -- November 2000 - B's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Barley Hot Dish
Beef Lentil Soup
Belizian Style Habanero Hot Sauce
Black Bean & Corn Quesadilla
Black Beans and Yellow Rice

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 *
                             Barley Hot Dish
Recipe By     :Kathleen Smeak
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  ground beef
  1                cup  chopped onion
     1/2           cup  chopped celery
  2 1/2      teaspoons  salt
  1         tablespoon  cooking oil
     1/4      teaspoon  black pepper
  1           teaspoon  dried marjoram
     1/2                bay leaf
  2       (16 oz.) cans  tomatoes
  1                cup  cream of mushroom soup
     3/4           cup  quick barley
     1/2           cup  chopped green pepper
  1       16 ounce can  peas -- or 1 pkg. frozen thawed
  1 1/2           cups  water -- (or if using canned
Saute ground beef, onion and celery in oil in large skillet or Dutch 
oven until beef is well browned. Stir in all other ingredients 
except peas. Mix well, then carefully mix in peas, Bring to a boil. 
Turn into roasting or cake size baking dish (4 quart). Cover with 
aluminum foil and bake at 375F for 1 hour and 15 minutes.
Source :  "Harvest Time Sampler, New Covenant Christian Church, 
1982, p. 136"
S(MC formatting by): "bobbi744@acd.net"
Contributed to the FareShare Gazette by Bobbie; 9 November, 2000.
<http://fareshare.net>
              - - - - - - - - - - - - - - - - - - - 
Per serving: 479 Calories (kcal); 34g Total Fat; (64% calories from 
fat); 24g Protein; 18g Carbohydrate; 97mg Cholesterol; 1157mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 
Fruit; 5 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                             Beef Lentil Soup
Recipe By     :Diane M. Lynch
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  1             medium  onion -- chopped
  4             ounces  fresh mushrooms -- or canned stems and
  1       16 ounce can  stewed tomatoes -- or whole
  1             medium  celery stalks -- sliced (1 to 2)
  1             medium  carrots -- sliced (1 to 2)
  1              small  green bell pepper -- (optional)
  6             ounces  dried lentils -- (about 1 cup)
  3               cups  water
     1/4           cup  red wine -- (if desired)
  1                     bay leaf
  2        tablespoons  snipped parsley
  2          teaspoons  salt
     1/4      teaspoon  pepper
  1                     beef bouillon cube
                        rice
Cook and stir ground beef and onion in a skillet until light brown; 
drain. Stir in mushrooms; then place mixture in a deep pot. If using 
canned mushrooms, include liquid. Add remaining ingredients except 
rice. heat to boiling; reduce heat. Cover and simmer, stirring 
occasionally, until lentils are tender, about 35-40 minutes.
Before soup is done, prepare rice according to package directions. 
Add the rice to the lentil soup or serve the soup mixture over the 
rice as individual servings.
Source :  "Harvest Time Sampler, New Covenant Christian Church, 
1982, p. 79"
S(MC formatting by):  "bobbi744@acd.net"
Contributed to the FareShare Gazette by bobbi744@acd.net; 
9 November, 2000.  <http://fareshare.net>
             - - - - - - - - - - - - - - - - - - - 
Per serving: 383 Calories (kcal); 21g Total Fat; (48% calories from 
fat); 22g Protein; 27g Carbohydrate; 64mg Cholesterol; 908mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 
Fruit; 3 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                    Belizian Style Habanero Hot Sauce
Recipe By     :The Habanero Cookbook, DeWitt & Gerlach
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  onion -- chopped
  2                     garlic cloves -- chopped
  1         tablespoon  vegetable oil
  1                cup  carrots -- chopped
  2               cups  water
  3                     Habanero chilies -- minced (3 or 4)
  3        tablespoons  fresh lime juice
  3        tablespoons  white vinegar
  1           teaspoon  salt
This sauce is similar in taste to Melinda's
Saute onion in oil until soft. Add carrots and water. Bring to boil, 
reduce heat and simmer until the carrots are soft. Remove from heat. 
Add chilies, lime juice and salt to the carrot mixture. Place in 
processor and puree until smooth. Pour into sterilized jars and 
seal.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 17 November, 2000.
<http://fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per serving: 245 Calories (kcal); 14g Total Fat; (47% calories from 
fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 2196mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 
Fruit; 2 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                       Black Bean & Corn Quesadilla
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             7 inch  flour tortilla
  1         tablespoon  cooked or canned black beans, drained
  1         tablespoon  whole-kernel corn
  1         tablespoon  mild salsa
  2        tablespoons  light shredded 4-cheese Mexican blend
Place flour tortilla on microwave-safe plate. On one half of 
tortilla, spoon beans, corn, salsa, and cheese. Fold other tortilla 
half over filling. Microwave on high (100%) 1 to 1-1/2 minutes or 
until cheese melts. Let quesadilla sit in microwave 1 minute longer.
Serve immediately.
If refrigerated and tightly sealed, leftover beans, corn, salsa, and 
cheese can be kept for up to a week, making it easy to repeat this 
one-serving recipe for snacks and lunches. Feel free to double or 
triple the ingredients for more quesadillas.
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 234 Calories (kcal); 5g Total Fat; (19% calories from 
fat); 6g Protein; 40g Carbohydrate; 0mg Cholesterol; 344mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 
Fruit; 1 Fat; 0 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 Guyer; 
11 November, 2000.  <http://fareshare.net>
                      * Exported from MasterCook *
                       Black Beans and Yellow Rice
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     garlic cloves
  1              large  Spanish onion
  1              large  red bell pepper
  4        tablespoons  olive oil
  1       6 ounces can  tomato paste
  2        tablespoons  ground cumin
  1         tablespoon  fresh coriander -- chopped
  1           teaspoon  hot pepper sauce
                        salt
  2             pounds  sirloin steak -- cut
                        into 1/8-inch-wide slices
                        Yellow Rice
Contributed to the FareShare Gazette by Jennie; 12 November, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 2602 Calories (kcal); 183g Total Fat; (63% calories 
from fat); 179g Protein; 62g Carbohydrate; 569mg Cholesterol; 1962mg 
Sodium
Food Exchanges: 1/2 Grain(Starch); 23 1/2 Lean Meat; 10 1/2 
Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates

 

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!