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FareShare Gazette Recipes --December 1998 - A's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Angel Hair Pasta with Smoked Salmon in Tomato-Herb Sauce
Anginette, Nanny Grace's
Antipasto
Apple-Prosciutto Chicken
Apricot-Jalapeno Jelly
Asian Style Turkey Salad
Avocado and Smoked Salmon Soup

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                      *  Exported from  MasterCook  *
         Angel Hair Pasta with Smoked Salmon in Tomato-Herb Sauce
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Pasta/Noodles
                Tomatoes                         Volume 3, Dec. '98
                Fish - Salmon - Smoked
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        thinly sliced smoked salmon
   8      ounces        angel hair (capellini) pasta
   1      large clove   garlic, minced
   3      tablespoons   olive oil
   2 1/4  cups          seeded & chopped tomatoes (2 medium), divided
     1/2  cup           dry white wine
   3      tablespoons   drained large capers
   1      teaspoon      dill weed
     1/2  teaspoon      sweet basil
     1/2  cup           freshly grated Parmesan cheese
                        Parsley -- optional
Cut smoked salmon, with the grain, into 1/2-inch wide strips; reserve.  
Cook pasta as package directs. Meanwhile, in large skillet, stir and cook
garlic in hot oil over medium-high heat until garlic is golden.  Add 2 
cups tomatoes, wine, capers, dill weed and basil; stir and cook until 
mixture is hot. Drain pasta, place in large serving bowl. Toss angel hair
with tomato mixture.  Add smoked salmon and cheese; toss gently.  Garnish
with remaining tomatoes and parsley, if desired.
Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com>
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                     *  Exported from  MasterCook  *
                         Anginette, Nanny Grace's
Recipe By     : Grace Adams
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies                          Italian
                Desserts                         Volume 3, Dec. '98
                Holidays
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             sugar
   1      c             vegetable oil
   4                    eggs
   4      t             baking powder
   6      c             flour
     3/4  t             baking soda
   1      jigger        anisette
                        juice of 2 med. oranges
   1      t             grated orange rind
                        Preheat oven to 400.
                        GLAZE:
     1/2  stick         butter
                        juice of 1 orange
     3/4  box           confectioners sugar
mix sugar and oil. Add eggs, alternating flour, orange juice and orange
rind. Add anisette and remaining ingredients. Work with your hands. Roll
into lengths. Cut into 2" pieces and give a slight twist in the center.
Bake for 7 to 8 minutes.
Dip cookies in glaze and let harden on a rack. Glaze will be pale yellow
from orange juice but can be tinted with food coloring. Cookies will be
white on top when baked. Bottom should be light brown. This is a 
traditional Italian cookie, often made at Christmas.
Italian Cookies posted on FareShare 12-98
by Grazie Adams <GAdams1350@aol.com>
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                     *  Exported from  MasterCook  *
                                Antipasto
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Artichokes
                Fish                             Mushrooms
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      bottles       CATSUP -- reg size
   1      bottle        CHILE CATSUP
   2      sm cans       TOMATO sauce
   1      t.            WORCHESTERSHIRE sauce
     1/2  t.            PEPPER
   1      t.            SALT
     1/4  C.            OLIVE OIL (or oil from artichokes)
   2      jars          ARTICHOKE HEARTS
   2      T.            WINE VINEGAR
   4                    Chopped GREEN ONIONS
   3                    CELERY stalks -- chopped (3 to 4)
   2      cloves        GARLIC -- pressed
   2      cans          TUNA -- drained
   1      can           RIPE OLIVES
   1      can           GREEN OLIVES
   1      jar           stuffed OLIVES
   1      lg jar        SWEET PICKLES -- in 1/4 in squares
   2      lg            DILL PICKLES -- in 1/4 in squares
   1      can           WHITE ONIONS -- lg size, cut in 1/2
   1      can           MUSHROOMS
Mix all ingredients, at least 1 day ahead. Can be made 5 days ahead, keep
refrigerated. Freezes well. Makes LOTS! Good served w/Italian dry salami,
bread sticks or sour french bread.
Posted on FareShare 12-98 by  Bev Janson <claycooker@aol.com>
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                     *  Exported from  MasterCook  *
                         Apple-Prosciutto Chicken
Recipe By     : From Better Homes and Gardens Low Calorie, Spring '90
Serving Size  : 6    Preparation Time :0:00
Categories    : Apples                           Cheese
                Chicken                          Ham
                Main Dishes                      Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Boneless skinless chicken breast halves -- 1 lb. total
                        Additional apple pie spice
   2      tbsp.         green onion -- finely chopped
   1      tbsp.         butter or margarine
   4      slices        Prosciutto or boiled ham
   1      tbsp.         Flour
     1/2  c             Finely chopped apple
     2/3  c             Skim milk
     1/8  t             Apple pie spice (I used cinnamon)
     1/2  c             Shredded provolone
Rinse chicken and pat dry.  Place each breast half between 2 pieces of
plastic wrap. Pound from he center to edges with the flat side of a
meat mallet until 1/4 inch thick. Remove plastic wrap. Place one 
prosciutto slice on each breast half. Combine apple and 1/8 tsp pie
spice. Place a fourth of the apple mixture on each breast half. fold
in sides and roll up each half starting from the narrow end. Secure
with wooden toothpicks. Sprinkle with additional pie spice. Place in
a 10x6x2-inch baking dish. Bake, uncovered, in a 350 degree oven for 
25-30 minutes or until tender and no longer pink.  Remove toothpicks. 
In a small saucepan, cook onion in margarine until tender. Stir in flour
and dash of pepper. Add milk. cook and stir until thickened and bubbly;
cook and stir one minute more. Stir in cheese until melted. Serve sauce
over chicken rolls. Serve with rice, if desired.
Serves 6. 
Nutrition info. per serving: 315 calories, 43 g protein, 6 g
carbohydrates, 12 g fat (34% of calories from fat) 116 mg
cholesterol, 427 mg sodium.
Recipe from  Cheshire's Crafts & Cuisine < http://www.cheshcat.com>
Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                          Apricot-Jalapeno Jelly
Recipe By     : Chili Pepper Magazine
Serving Size  : 6    Preparation Time :0:00
Categories    : Jams And Jellies                 Volume 3, Dec. '98
                Fruit                            Dips/Spreads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Jalapeno peppers -- stems & removed
   1      large         Red bell pepper -- stem & removed
   2      cups          Cider vinegar
   1                    And 1/2 cups dried apricots -- chopped
   6      cups          Sugar
   3      ounces        Liquid pectin
   4      Drops         red food color
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely
ground and small chunks remain.
Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large
saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat;
skim off any foam that forms.  Allow mixture to cool for 2 minutes.  
Then mix in pectin (and food coloring if you're going to use it).
Pour into sterilized jars, seal, and cool.  (I processed in a boiling
water bath for 10 minutes.)
Yield:  3 pints (I got 7 half pint containers.)
From "Chile Pepper:  The Magazine of Spicy Foods" May/June 1990. Vol.
IV, No. 3, pp. 30-31.  In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote:  "This recipe calls for apricots but peaches,
nectarines, and pears work equally well. Any fresh green chile can also
be substituted, depending on your heat preference.
From soar.berkely
Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                      Asian Style Turkey Salad-Tvfn
Recipe By     : Michele Urvater-TVFN
Serving Size  : 2    Preparation Time :0:00
Categories    : Poultry                          Salads
                Turkey                           Vegetables
                Volume 3, Dec. '98               Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          roast turkey -- (leftover)
   1      tablespoon    light soy sauce
   1      tablespoon    dry sherry or Mirin
   1      tablespoon    vegetable oil
   1      tablespoon    Oriental sesame oil
                        Quarter size fresh ginger -- minced
   2                    green onions -- thinly sliced
                        Salt and freshly ground black pepper
   1      head          Belgian endive -- separated into spears
     1/4  cup           red bell pepper -- finely diced
   2      tablespoons   cilantro -- finely chopped, or peanuts
Cut the turkey into small cubes, making sure to remove all fat and
skin.  Make a dressing of the soy sauce, sherry, oils and ginger and
toss with the turkey and green onions.  Season to taste with salt and
pepper.
Center the salad on a plate and surround with endive spears.  Garnish
the salad with red pepper and cilantro or peanuts.
Yield: 2 servings
COOKING MONDAY TO FRIDAY SHOW #MF6766 -TVFN
Posted to FareShare 12/98 by J Pellegrino
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                     *  Exported from  MasterCook  *
                      Avocado and Smoked Salmon Soup
Recipe By     : Gourmet Magazine
Serving Size  : 6    Preparation Time :0:00
Categories    : Avocados                         Volume 3, Dec. '98
                Fish - Salmon - Smoked           Soups,Stocks & Chowder
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    avocados (preferable California)
   2      tablespoons   fresh lemon juice
     1/2  cup           sour cream
   3      cups          chicken broth -- (3 to 3 1/2)
     1/4  teaspoon      Tabasco
   2      ounces        Raven House smoked salmon
Peel and pit the avocados and in a blender blend them with the lemon 
juice, the sour cream, 3 cups of the broth, and the Tabasco until the
mixture is smooth, adding enough of the remaining 1/2 cup broth to thin
mixture to desired consistency. Transfer the soup to a bowl, season it 
with salt and pepper, and chill, its surface covered with plastic wrap,
for 1 hour, or until it is cold. (Soup will discolor if kept for more 
than 6 hours.)
Stir half the salmon, chopped, into the soup, divide the soup among 
chilled bowls, and garnish it with the remaining salmon, cut into strips.
Makes about 5 cups, serving 6.
Can be prepared in 45 minutes or less but requires additional unattended 
time.
Gourmet Magazine, June 1991
Raven House website.
MC formatting by bobbi744@acd.net ICQ# 12099532
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