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FareShare Gazette Recipes --February 2001 - S's (Page 1)

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Recipes Included On This Page

Shamefully Easy Meatballs
Skinny Mulligan's Shrimp Enchiladas
Sour Cream-Lemon Pound Cake
Southern-Style Skillet Chicken
Sticky Buns

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                     * Exported from MasterCook *
                        Shamefully Easy Meatballs
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground pork
     1/4           cup  cornmeal -- mixed with 2 tsp sea salt
  1                can  mushroom soup
  1                can  water
  2          teaspoons  cornstarch
  3        tablespoons  Cajun rice seasoning -- or any favorite
Blend the pork and cornmeal / salt together to form small meatballs and 
brown in lightly oiled skillet. Add the soup and water and stir to blend 
well and cook covered on top of stove until the meat is cooked through. 
Add any seasoning blend you like, I used RIO Rice seasoning that's got a 
Cajun style flavor.
Add the cornstarch blended with either a tsp of water of some of the 
liquid cooled a bit. when it's slightly thickened, it's ready.
Served it over vermicelli but it would have been great over rice too.
Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 
4 February, 2001.
<http://www.fareshare.net>
MC formatted by Jenn.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 1470 Calories (kcal); 106g Total Fat; (65% calories from fat); 
82g Protein; 41g Carbohydrate; 329mg Cholesterol; 1144mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 
14 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                   Skinny Mulligan's Shrimp Enchiladas
Recipe By     :Dawn Wells, who played Mary Ann and her mother
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              pints  sour cream
  1                cup  half and half
                        garlic salt
                        pepper
  3        tablespoons  all-purpose flour
  16                    corn tortillas
  4               cups  grated cheddar cheese
  2             pounds  small shrimp -- boiled
  1        4 ounce can  Ortega chilies -- cut into strips
In a saucepan gently mix the sour cream and half and half. Add the garlic
salt, pepper, and flour to thicken. Cook stirring constantly, over Low 
heat until the mixture reaches the boiling point, but do not boil. Dip 
the tortillas in warm oil or butter for 5 seconds on each side to soften. 
Place a little of the cheese and some of the shrimp on the center of each
tortilla, and roll up to make an enchilada. Reserve some cheese and shrimp
for topping. Place the enchiladas in a Pyrex baking pan. Spread 2 strips 
of chilies on each, and arrange additional shrimp over all. cover with 
cream sauce and top with the remaining cheese. Bake at 350 F. for 10-15 
minutes, until bubbly and the cheese melts. Sprinkle with green onions 
before serving.
Makes 16 enchiladas.
Source :   "Mary Ann's Gilligan's Island Cookbook, 1993, p. 88"
S(MC formatting by):   "bobbi744@acd.net"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
5 February, 2001.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                       Sour Cream-Lemon Pound Cake
Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  3        tablespoons  dry bread crumbs
  3 1/2           cups  flour
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
     3/4           cup  butter -- softened
  2 1/2           cups  sugar
  2          teaspoons  lemon extract
  3              large  eggs
  1 1/2    tablespoons  grated lemon rind
     1/4           cup  fresh lemon juice -- divided
  8             ounces  low-fat sour cream
  1                cup  powdered sugar
Preheat oven to 350.
Coat a 10 inch tube pan with cooking spray, and dust with the breadcrumbs.
Lightly spoon flour into dry measuring cups, level with a knife.  Combine
flour, baking soda, and salt in a bowl; stir well with a whisk.  Beat the
butter in a large bowl at medium speed of a mixer until light and fluffy.
Gradually add the granulated sugar and lemon extract, beating until well-
blended.  Add eggs, 1 at a time, beating well after each addition.  Add
grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds.  Add 
flour mixture to sugar mixture alternately with sour cream, beating at low 
speed, beginning and ending with flour mixture.
Spoon batter into prepared pan.  Bake at 350 for 1 hour and 10 minutes or
until a wooden pick inserted in center comes out clean. Cool in pan 10
minutes on a wire rack; remove from pan.  Cool completely on wire rack.
Combine 2 tablespoons of lemon juice and powdered sugar.  Drizzle glaze 
over top of cake.
Source :  "Cooking Light April 2000"
Yield :  "18 slices"
Contributed to the FareShare Gazette by Jenn
<blacklab@www.xprs.net>; 2 February, 2001.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 322 Calories (kcal); 9g Total Fat; (25% calories from fat); 
4g Protein; 56g Carbohydrate; 54mg Cholesterol; 177mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 2 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                      Southern-Style Skillet Chicken
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     chicken thighs -- or drumsticks
  2        tablespoons  flour
     1/2      teaspoon  salt
     1/2      teaspoon  freshly ground pepper
  1         tablespoon  vegetable oil
  1 1/4           cups  chicken broth
  10            ounces  frozen kale
  1                cup  onion -- sliced
  1              pound  sweet potatoes -- peeled and
                        cut into 1" cubes
  1                cup  Canadian bacon -- diced
Skin and trim the chicken by grasping chicken with paper towels and 
pulling off as much skin and fat as possible. Remove visible fat with 
kitchen scissors or a sharp knife.
Mix flour, salt, and pepper in a gallon-size plastic food bag.  Add 
chicken, 1 or 2 pieces at a time, close bag and shake to coat chicken 
evenly.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook, 
turning until brown all over, about 5 minutes.
Stir in chicken broth, kale, onion, and sweet potatoes. Cover; simmer 5 
minutes to thaw greens. Add Canadian bacon, cover and simmer 18 to 20 
minutes, stirring occasionally, until chicken is cooked through and 
potatoes are tender.
Source :  "Woman's Day  - February 20, 2001 Issue"
Yield :  "4 servings"
Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 
16 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 667 Calories (kcal); 37g Total Fat; (50% calories from fat); 
50g Protein; 31g Carbohydrate; 187mg Cholesterol; 1504mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 
0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                               Sticky Buns
Recipe By     :Gannett News Service
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  dry yeast
     1/4           cup  warm water
     1/4           cup  shortening
     1/4           cup  sugar
  1                cup  milk -- scalded OR
  1                cup  - warm water
  1           teaspoon  salt
  1                     egg -- beaten
  3 1/4           cups  flour -- (3 1/4 to 4)
Dissolve yeast in warm water. In a large bowl cream shortening and
sugar.  Pour hot milk or water over mixture. Cool to lukewarm. Add 1 cup
flour and beat well. Beat in yeast mixture and egg.
Gradually add remaining flour to form a soft dough, beating well.
Brush top of dough with softened margarine or butter. Cover and let rise 
in warm place until double, 1 1/2-2 hours.
Punch down and knead. Form rolls (see below) . Let rise again until
doubled. Bake according to following instructions.
Makes 2 dozen.
For Cinnamon Rolls: Divide dough in half. Roll each half into a rectangle,
approximately 12x8". Spread with butter and sprinkle with a mixture of 2/3
cup brown sugar and 1 tsp. cinnamon. Roll as a jelly roll.
Cut into 1 1/2 inch slices. Place rolls in greased pans, about 3/4 inch
apart. Let rise and bake at 350 F. for 30 minutes. Cool and spread with a
glaze.
For Raisin-Cinnamon Rolls: Make rolls as above but sprinkle with raisins
before rolling up. Bake as above.
For Pecan Stickies: Place 1/2 cup pecan in bottom of each of two greased
91/2x5x3" pans. Make syrup by slowly heating 1/2 cup brown sugar, 1/4 cup
butter and 1 tablespoon light corn syrup. Pour half of syrup over each pan
of pecans.
Prepare Cinnamon Rolls: using only 1/4 cup brown sugar and place rolls on
top of pecans and syrup. Let rise until double and bake at 375 F. for about
25 minutes. Remove from oven and turn pan upside down onto a flat plate.
Syrup will rundown through the rolls and pecans will be on top.
Cuisine :   "Amish and Pennsylvania Dutch"
Source :   "Lansing State Journal, 2-1-99"
S(MC formatting by):   "bobbi744@acd.net"
Yield :   "2 dozen"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
22 February, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 98 Calories (kcal); 3g Total Fat; (26% calories from fat); 
2g Protein; 16g Carbohydrate; 9mg Cholesterol; 97mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates

 

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