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FareShare Gazette Recipes -- December 1998 - M's (Page 1)

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Recipes Included On This Page

Master Stuffing for Bacon & Apple Stuffing
Mediterranean Chicken, Curry and Ginger Ale
Medium Cream Sauce for Crepes
Minced Lamb Kebabs with Garlic Mint Yogurt
Mincemeat Pies by Art

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                     *  Exported from  MasterCook  *
       Master Stuffing for Bacon & Apple Stuffing-Cooks Illustrate
Recipe By     : Cooks Illustrated
Serving Size  : 1    Preparation Time :0:00
Categories    : Apples                           Bacon
                Chicken                          Onions
                Side Dishes                      Stuffing
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sliced bacon -- cut in 1/2" pieces
   6      medium        apples (such as firm, tart Granny Smith)
   4      medium        onions -- chopped coarse
   4      stalks        celery -- chopped coarse
     1/2  cup           dry white wine
   2      tablespoons   fresh thyme leaves -- minced
   2      tablespoons   fresh sage leaves
   1 1/4  pounds        Pepperidge Farm white bread, 
                         dried -- cut in 1/2" cubes
                        Or French, country bread (about 12 cups)
   1 3/4  cups          turkey or chicken stock
                        Or  low sodium canned chicken broth
   2                    eggs -- beaten
     1/2  cup           fresh parsley
                        salt and ground black pepper
Trim the bread or not, as you prefer, before cutting it into 1/2-inch
cubes. Spread the cubes in a single layer over several baking sheets and
dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25
to 40 minutes. The dry and wet elements of the recipe can be made
separately up to 24 hours ahead of time, but do not combine them until
the last minute.
Method: Fry bacon in 12-inch skillet over medium-high heat until crisp 
and brown, about 5 minutes. Transfer bacon with slotted spoon to paper
towel  lined plate; pour off all but 3 tablespoons fat from pan. Add
apples, onions and celery; sauté until softened, 14 to 15 minutes. Add
wine, thyme and sage; simmer until wine is almost evaporated, 1 to 2
minutes. Mix with reserved bacon and remaining ingredients, including
the salt and ground black pepper to taste, in large,microwave-safe bowl.
Makes about 12 cups.
Variation: Cornbread Stuffing With Sausage and Pecans
Heat 1 tablespoon olive oil over medium-high heat in 12-inch skillet,
fry 1 pound crumbled sweet sausage until meat loses its raw color, 5 to
7 minutes; remove with slotted spoon to small bowl. If necessary, add
enough butter to rendered sausage fat to equal 3 tablespoons.
Follow Master Recipe for Bacon and Apple Stuffing, substituting sausage
fat for bacon fat, bourbon for wine, cubed cornbread for white bread,
and omitting bacon and apples. Continue with Master Recipe, mixing
reserved sausage and one cup chopped pecans with remaining ingredients.
The following recipes appear courtesy of ©Cooks Illustrated magazine.
Recipe from
Posted to FareShare and MC 12/98 by JoAnn Pellegrino
                  - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
               Mediterranean Chicken, Curry and Ginger Ale
Recipe By     : The Hanneman's 1996
Serving Size  : 4    Preparation Time :2:15
Categories    : Poultry                          Volume 3, Dec. '98
                Chicken                          Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      curry powder
     1/2  teaspoon      dry mustard
   1      teaspoon      peanut oil
   2      tablespoons   honey
     1/4  cup           fresh orange juice
     1/2  cup           ginger ale
                        salt and pepper
     1/4  teaspoon      grated orange peel
   8                    skinless chicken thighs
   2      cups          hot cooked rice
   2      cups          broccoli florets -- steamed
   1      cup           sliced carrots -- steamed
Arrange chicken pieces "skin side up" in an oven-proof pan that crowds
chicken without overlap or touching -- "a close fit".
Make a paste of the curry powder, mustard, and rich tasting peanut oil.
Smear it on the chicken.
Preheat the oven to 450F (Hot).  Put chicken in the oven.  Turn off the
oven and let chicken sear-cook for about 15 minutes.  Meanwhile, mix 
sauce in a pyrex measure or bowl with a spout.  Combine the other
ingredients and stir well but not so much that you lose carbonation. 
Set the oven to 325F (slow).   Pour the sauce around the chicken pieces
being careful not to wash away the curry paste. Place a sheet of foil
loosely over the chicken (like a splatter screen that allows steam to
escape).  Bake for about 1 hour and 30 minutes.  Remove the foil for 
last 30 minutes.  The chicken will be falling off the bones. Sprinkle 
with additional curry powder if desired. 
Chicken only: 237 cals, 7g fat.  
with menu - basmati, vegetable medley : 402 cals, 8g fat.
Posted on FareShare by Pat Hanneman < 12/98
                   - - - - - - - - - - - - - - - - - - 
NOTES : We used to rub curry and mustard into the skin and pour other
        ingredients in the pan.  In this skinless version, a good 
        approximation of original flavors is to make a paste of curry 
        and mustard with peanut oil and smear it on, then sear it in a 
        hot oven.
                     *  Exported from  MasterCook  *
                      Medium Cream Sauce for Crepes
Recipe By     : You Can Do Anything with Crepes, V Pasley & J Green
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Sauces
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   3      tablespoons   flour
   2      cups          milk, stock
                        OR half of each
     1/2  cup           heavy cream
                        salt and pepper
Melt butter, add flour and stir with a wooden spoon until well mixed and
bubbly but do not let mixture brown. Heat milk, stock, or combination of
both of the two to simmer point. Remove bubbling flour and butter from
heat, pour in all the boiling liquid at once and stir vigorously. Return
to the heat and simmer for 10 or 15 minutes, stirring to prevent
scorching. Add cream bit by bit and stir to blend.
If too thick, thin as desired with milk or stock.
Recipe from  You Can Do Anything With Crepes     
Published  1970 by Simon & Schuster NY NY
Posted to FareShare 12/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                Minced Lamb Kebabs with Garlic Mint Yogurt
Recipe By     : adapted from Finger Foods
Serving Size  : 25   Preparation Time :0:00
Categories    : Appetizers                       Lamb/Goat
                Onions                           Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground lamb -- [500g]
   1                    onion -- minced
   1      teaspoon      ground cumin -- [5ml]
   1      teaspoon      ground coriander seed -- [5ml]
   2      tablespoons   chopped fresh parsley -- [40ml]
   2      tablespoons   oil -- [40ml]
                        **Garlic Mint Yogurt**
   1      cup           plain yogurt -- [250ml]
   2      tablespoons   chopped fresh mint -- [40ml]
   1      clove         garlic -- crushed
Whirl the lamb, onion, cumin, coriander and parsley in a food processor
until smooth.
Using two level teaspoons for each, shape the mixture into balls. 
Carefully thread the balls onto bamboo skewers. Cover and chill over 
night, or for at least several hours.
Heat the oil in a frying pan. Add the kebabs and cook until browned all 
over and cooked through. Drain on paper towel.
Cover and chill for several hours.
Serve with Garlic Mint Yogurt.
Garlic Mint Yogurt:
Combine the yogurt ingredients in a bowl and mix well.
Makes approximately 25.
This recipe can be made a day ahead and stored, covered, in the 
refrigerator; kebabs may be frozen.
Adapted from Finger Foods, a publication of The Australian Women's 
Weekly; 1990; ISBN 0 949128-26-0.
Formatted for MasterCook and contributed to FareShare 12-98 
by Hallie du Preez.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Mincemeat Pies by Art
Recipe By     : Art Guyer
Serving Size  : 12   Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Apples
                Desserts                         Holidays
                Pies & Tarts                     Turkey
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         turkey burger
     1/2  cup           water
   2 3/4  pounds        Granny Smith apples (about 5 nice apples)
                        cored and chopped
     1/2  pound         dark brown sugar
     1/2  cup           white vinegar
     1/4  cup           molasses
     3/4  pound         dark raisins
     1/2  pound         currents or white raisins
     1/2  cup           apple juice
     3/4  teaspoon      ground cloves
     3/4  teaspoon      ground nutmeg
     3/4  teaspoon      ground allspice
     3/4  teaspoon      ground cinnamon -- divided
     1/2  cup           whiskey or rum -- divided
Place turkey burger in a 5-quart pot; add water and simmer until
burger is done.  Drain and break up any chunks of the burger until 
it is fine.
Place the remaining ingredients (only 1/4 cup whiskey/rum) in the 
pot. Stir and bring to a simmer. Cover and cook gently for 1 hour, 
stirring occasionally, or until apples are well done.  Remove from 
heat and allow to cool. (Can be made several days ahead and 
refrigerated or frozen.)
Prepare favorite double crust for 9-inch pie. Place one-half of meat 
mixture into pie shell. Pour 1/4 cup whiskey/rum over mixture. 
Place remaining crust on top and seal to bottom crust. Put hole in 
center of top crust to allow steam to escape while baking. 
Repeat with remaining mixture or freeze for later use.  Bake in
preheated 375° F oven for 1 hour or until brown and bubbly.
                   - - - - - - - - - - - - - - - - - - 
NOTES : For two 9-inch pies.
I made this for Thanksgiving and it turned out great. However, only did 
the filling; Doris made the crusts and did the baking. The amount makes 
two nicely filled pies....the way I like them.
Pies should be served warm.       
       The basic recipe came from: Cynthia --
       Posted on FareShare by Art Guyer
       The New Recipe Gazette:  A Place to Share Your Fare


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