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FareShare Gazette Recipes -- March 2001 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Salsify Fritters
Shrimp Southwestern by Ritchie
Stir-fried Lentils with Spinach
Sweet Carrot Rum Cake
Szechwan Beef Stir-Fry (Art's Version)

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                             Salsify Fritters
Recipe By     :The New Cookbook; 1905
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-03 Mar. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  salsify
  2                     eggs
     1/2           cup  milk -- (125 mL)
                        Flour [enough to make a thin batter]
                        Salt -- to taste
                        Oil -- for frying
Make a batter of the beaten eggs, milk and flour. Scrape and grate the 
salsify roots directly into the batter so that it may not blacken by 
exposure to the air.  Stir in salt to taste.
Drop a spoonful of the batter into the hot fat or oil to see if it is of 
the right consistency. As fast as you fry the fritters, throw into a hot 
colander to drain.
One great spoonful of batter should make a fritter.
From The New Cook Book; a volume of tried, tested and proven recipes by 
The Ladies of Toronto and other cities and towns; edited by Grace E. 
Denison (Lady Gay of Saturday Night); Musson Book Co., Limited; 1905 
edition.
This cookbook belonged to my grandmother.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 12 March, 2001.
Year 4 Volume 03 Number 12
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                      Shrimp Southwestern by Ritchie
Recipe By     :Richie Thompson
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-03 Mar. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cream cheese -- softened
     1/2      teaspoon  Tabasco sauce
  1         tablespoon  cumin
  1           teaspoon  cayenne powder
  1           teaspoon  garlic salt
  1           teaspoon  shrimp base
  1         tablespoon  chile powder
  1         tablespoon  fresh lime juice
  2          teaspoons  garlic -- finely chopped
  12            sheets  phyllo dough
                        melted butter
  36                    shrimp (peeled and deveined, tails on) 
Blend cream cheese until soft at room temperature.  Combine remaining 
ingredients [except phyllo and shrimp] with cream cheese, blending until 
there are no lumps.
Place sheet of phyllo on table; brush with melted butter.  Top with second 
sheet and brush again.  Cut into 6 pieces.  Place shrimp [standing] at 
lower edge of each square and fill with cream cheese mixture (about 1 
tablespoon).  Fold with tail exposed.
Place on greased sheet pan; bake at 350F for 5 - 7 minutes or until brown.
Description :     "This appetizer was prepared by Ritchie Thompson during 
the Christmas Holidays, 2000."
Source :  "Richie Thompson, Executive in Sir Walter Raleigh Restaurants"
Yield :   "36 appetizers"
NOTES : Formatted in MasterCook by Art Guyer 
Ritchie served this appetizer at a small neighborhood gathering; and it 
was later prepared by Candice Valencia Christmas Eve, 2000.
Contributed to the FareShare Gazette by Art;
19 March, 2001.
Year 4 Volume 03 Number 19
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 384 Calories (kcal); 29g Total Fat; (83% calories from fat); 
9g Protein; 4g Carbohydrate; 83mg Cholesterol; 752mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 
1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                     Stir-fried Lentils with Spinach
Recipe By     :Fast Vegetarian; Murdoch Book; 1998
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-03 Mar. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  red lentils -- (250 g/8 oz)
  1         tablespoon  oil -- (15 mL)
  2                     garlic cloves -- crushed
     1/2      teaspoon  ground cumin -- (2 mL)
     1/2      teaspoon  ground turmeric -- (2 mL)
     1/2      teaspoon  sweet paprika -- (2 mL)
  1              pound  spinach -- (500 g)
  1             stalks  trimmed
     1/4           cup  chopped fresh coriander -- (15 g/1/2 oz)
                        plus extra to serve -- (cilantro)
     1/4           cup  chopped fresh parsley -- (15 g/1/2 oz)
                        plus extra to serve
     1/3           cup  plain yogurt -- (90 g/3 oz)
Place the lentils in a pan with 2 cups (500 mL/16 fl. oz) hot water and a 
generous pinch of salt. Cover partially, bring to the boil, then reduce 
the heat and simmer for 15 minutes or until the lentils are tender. Drain 
well.
In a large frying pan, heat the oil. Add the garlic and spices and stir 
for 2 minutes then add the spinach. When the spinach wilts add the 
lentils, coriander and parsley; stir-fry until the lentils are heated 
through. Season with salt and freshly ground black pepper.
To serve: top with the yoghurt and garnish with the extra herbs.
From Fast Vegetarian; Murdoch Books; 1998.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>;
1 March, 2001.
Year 4 Volume 03 Number 01
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per serving: 146 Calories (kcal); 9g Total Fat; (50% calories from fat); 
8g Protein; 12g Carbohydrate; 5mg Cholesterol; 204mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                          Sweet Carrot Rum Cake
Recipe By     :Edmonton Journal 1994
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-03 Mar. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     eggs
  2               cups  granulated sugar -- (500 mL)
     1/3           cup  yogurt -- (50 mL)
     3/4           cup  vegetable oil -- (175 mL)
  2               cups  carrot -- (500 mL)
                        pureed -- cooked
  2               cups  all-purpose flour -- (500 mL)
  2          teaspoons  baking soda -- (10 mL)
     1/2      teaspoon  salt -- (2 mL)
  2          teaspoons  pumpkin pie spice -- (10 mL)
  2          teaspoons  rum extract -- (10 mL)
                        or 1/4 cup dark rum
Preheat oven to 350F (180C).
Beat eggs in mixing bowl until frothy. Add sugar. Beat until lemony in 
color and fluffy. Stir in yogurt, oil and carrot puree. Beat well with a 
wire whisk. Add remaining ingredients. Stir only until moistened.
Turn into greased and floured 10-inch (25 cm) bundt pan.
Bake at 350F (180C) for about 1 hour or until it tests done with a 
toothpick.  Let stand 20 minutes. Invert and cool on a cake rack.
Dust with icing sugar or drizzle with caramel glaze.
It may also be frosted with cream cheese icing, flavored (if you wish) 
with a dash of rum.
From the Edmonton Journal 1994.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 10 March, 2001.
Year 4 Volume 03 Number 10
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 435 Calories (kcal); 19g Total Fat; (38% calories from fat); 
5g Protein; 62g Carbohydrate; 76mg Cholesterol; 394mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 
Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                  Szechwan Beef Stir-Fry (Art's Version)
Recipe By     :
Serving Size  : 4     Preparation Time :0:20
Categories    : Volume 4-03 Mar. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef skirt or flank steak -- trimmed of fat
  3        tablespoons  soy sauce
  6          teaspoons  Oriental dark roasted sesame oil -- divided
  2          teaspoons  Splenda (R) or other sweetener
  2          teaspoons  cornstarch
  4             cloves  garlic -- crushed
  2        tablespoons  fresh ginger -- minced
     1/4      teaspoon  red pepper pods -- crushed
  1              small  green or red bell pepper -- cut into thin
                        slivers
  1              pound  fresh green beans -- cleaned
  1              small  yellow squash -- thinly sliced
  1             medium  zucchini -- thinly sliced
  4                     green onions -- thinly sliced
  1           teaspoon  steak seasoning -- or to taste
Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8-
inch thick strips. Combine soy sauce, 2 teaspoons oil, sweetener and 
cornstarch; stir into strips.
Heat 2 teaspoons oil in large skillet or wok over medium-high heat. Add 
garlic, ginger and red pepper; cook about a minute.  Add green beans and 
cook for several minutes, stirring constantly.  Add bell pepper, squash 
and onion; stir-fry several minutes, until vegetables almost done (as you 
like them). Remove vegetables. Stir-fry beef strips  2 to 3 minutes. 
Return vegetables to skillet and toss thoroughly until heated through.  
Sprinkle with steak seasoning.
Serve immediately.
TIPS :
- Serve with hot cooked white rice or pasta.
- If fresh ginger is not available, substitute 1 tsp. of ground, dry 
   ginger.
- Flank or skirt steak is tasty, but any beef stir-fry strips will be 
   wonderful in this recipe.
Formatted in MasterCook by Art Guyer.
Source :  "Art Guyer"
Start to Finish Time:  "0:30"
NOTES : Prepared by Art March 12, 2001.
Contributed to the FareShare Gazette by Art;
13 March, 2001.
Year 4 Volume 03 Number 13
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 37 Calories (kcal); trace Total Fat; (4% calories from fat); 
2g Protein; 8g Carbohydrate; 0mg Cholesterol; 777mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates

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