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FareShare Gazette Recipes -- June 2001 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Bacon, Egg, and Cheese Pie (Frittata)
Baked Tuna with Dill Sauce
Baked Vidalia Onions In Sherry Cream Sauce
Balsamic Salmon
Barbecued Corn with Three Savory Butters
Basil-Potato Frittata
BBQ Beer Brat Kabobs
Beef And Corn Kebabs
Blonde Brownies

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FareShare Gazette Recipes.

                      * Exported from MasterCook *
                  Bacon, Egg, and Cheese Pie (Frittata)
Recipe By     :Alanbury House
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            slices  bacon, chopped
  4             ounces  diced onions
  3             medium  potatoes, cooked with skins on and diced
  11                    eggs
  1 1/4           cups  milk
  1           teaspoon  salt
     1/4      teaspoon  pepper
  4             ounces  cheddar cheese, shredded
  4             ounces  Swiss cheese, shredded
Preheat oven to 350 degrees. Saute bacon and onions. Drain fat. Put 
bacon mixture in the bottom of a 10-inch quiche pan. Sprinkle diced 
potatoes over mixture. Beat eggs and milk, then add salt and pepper. 
Pour over potato mixture. Sprinkle the cheeses over the top.
Bake for 1 hour and 15 minutes.
Alanbury House Bed and Breakfast, Ottawa, Ontario
Formatted in MasterCook by Art Guyer 
Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 
23 June, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 234 Calories; 16g Fat (62.4% 
calories from fat); 17g Protein; 5g Carbohydrate; trace Dietary Fiber; 
370mg Cholesterol; 600mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean 
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
 
                      * Exported from MasterCook *
                        Baked Tuna with Dill Sauce
Recipe By     :New York Seafood Council
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     Tuna steaks (approximately 6 ounces each)
  1           teaspoon  Salt
  1           teaspoon  Lemon juice
                        Dill sauce
                        Dill sprigs for garnish (optional)
                        ----
                        For Dill Sauce:
     1/2           cup  Sour Cream
     1/2           cup  yogurt -- unflavored
  2        tablespoons  Mayonnaise
  2        tablespoons  Dill -- fresh minced
                        (or 3/4 tsp. Dried dill)
  1           teaspoon  Dijon mustard
                        Hot pepper sauce (to taste)
                        Salt (to taste)
                        Pepper (to taste)
Dill Sauce: Combine sour cream, yogurt, mayonnaise, dill, mustard, and 
hot pepper sauce. Add salt and pepper to taste. Blend well. Allow sauce 
to sit for at least 1/2 hour to blend flavors or refrigerate for up to 
24 hours.
Serve at room temperature.
Rinse fish steaks and pat dry with paper towel. Season lightly with 
salt and pepper. Combine oil and lemon juice and brush or pour to coat 
both sides of fish steaks. Place 1 inch apart in a lightly oiled baking 
dish.
Bake in an oven preheated to 450ºF for approximately 10 minutes for 
steaks 1-inch thick. Transfer cooked steaks to a warm platter. Spoon 
dill sauce over the fish and garnish with fresh dill.
Adapted from a recipe provided by the National Fisheries Institute
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 135 Calories; 13g Fat (82.7% 
calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 
19mg Cholesterol; 620mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0 
Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 
Formatted in MasterCook and submitted to the
FareShare Gazette by Art Guyer;
June 13, 2001
<http://www.fareshare.net>
 
                      * Exported from MasterCook *
                Baked Vidalia Onions In Sherry Cream Sauce
Recipe By     :The Junior League of Savannah, Inc, 1980
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  Vidalia onion -- or other sweet onion
     1/3           cup  sherry
  1                cup  light cream -- *see Note
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
  2                     egg -- beaten
  2        tablespoons  pimentos -- chopped
  4             ounces  mushrooms -- sliced
  3        tablespoons  butter
     1/3           cup  sharp Cheddar cheese -- grated
Drain onions and arrange in shallow baking dish. Combine sherry, cream, 
salt, pepper, eggs, pimentos and mushrooms. Pour over onions; dot with 
butter. Sprinkle with grated cheese, cover and bake at 350 F. for 20 
minutes.
Source :   "Savannah Style, p. 104"
S(MC formatting by):   "bobbi744@acd.net"
Copyright :   "(c) The Junior League of Savannah, Inc."
NOTES : * Sour cream can be substituted for the light cream.
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
9 June, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 230 Calories; 17g Fat (70.1% 
calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 
111mg Cholesterol; 314mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean 
Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                             Balsamic Salmon
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     (6-8 oz.) salmon fillets -- or steaks
     1/4           cup  balsamic vinegar
     1/2      teaspoon  olive oil
  2             cloves  garlic -- finely chopped
Pour balsamic vinegar, olive oil and garlic in non-stick fry pan large 
enough to hold salmon in one layer. Cook to reduce until syrupy.
Add salmon and cook about 10 minutes on Medium-High temperature, 
turning once.
Serves 2.
S(From) :   "YNRN11F@prodigy.com to The TNT recipe list."
Bobbie's Note: This was a wonderful and very easy way to prepare 
salmon. It's sophisticated taste belied the ease of preparation.
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
28 June, 2001.
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 19 Calories; 1g Fat (44.8% 
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 0 
Fat.
 
                      * Exported from MasterCook *
                 Barbecued Corn with Three Savory Butters
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12              ears  corn -- unhusked
                        Three Savory Butters (recipes follow)
Carefully peel back husks; remove corn silk. Bring husks up and tie 
securely with kitchen string.  Soak corn in cold water to cover for 30 
minutes.
Place corn on grid.  Grill over medium-high coals 25 minutes or until 
corn is tender, turning often.  Remove string and husks. Serve with 
your choice of savory butter.
Horseradish Butter:
1/2 cup (1 stick) butter or margarine, softened
3 Tbsp. French's® Hearty Deli Brown Mustard
1 Tbsp. horseradish
RedHot® Chili Butter:
1/2 cup (1 stick) butter or margarine, softened;
2 Tbsp. Frank's® RedHot® Sauce;
1 tsp. chili powder;
1 clove garlic, minced
Herb Butter:
1/2 cup (1 stick) butter or margarine, softened;
2 Tbsp. snipped fresh chives;
1 Tbsp. French's® Worcestershire Sauce;
1 Tbsp. minced fresh parsley;
1/2 tsp. dried thyme leaves;
1/2 tsp. salt, optional
Place ingredients for each flavored butter in separate small bowls; 
beat until smooth. Serve at room temperature.
Makes about 1/2 cup each
Source :  "Easy Home Cooking "Grill" Indoors and Outdoors"
Copyright :  "Favorite Brand Name Recipes"
NOTES : Tip: Try Deep South BBQ Sauce on ribs.  Combine 1/2 cup each 
ketchup and molasses, 1/4 cup each Worcestershire and mustard, and 1/2 
teaspoon hickory salt.  Brush on ribs during the last 10 minutes  of 
grilling.  Serve with corn for a great meal.
Contributed to the FareShare Gazette by Dee <Lively50@aol.com>; 
25 June, 2001.
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 77 Calories; 1g Fat (10.7% 
calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 14mg Sodium.  Exchanges: 1 Grain(Starch).
 
                      * Exported from MasterCook *
                          Basil-Potato Frittata
Recipe By     :Cooking Light, May 1995, page 85
Serving Size  : 4     Preparation Time :0:15
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  diced baking potato -- (1 large)
                        Vegetable cooking spray
     1/2           cup  thinly sliced onion -- separated into rings
     1/4           cup  finely grated fresh Parmesan cheese -- divided
  1         tablespoon  chopped fresh basil
  2        tablespoons  water
     1/2      teaspoon  salt
     1/2      teaspoon  hot sauce
  4                     egg whites -- lightly beaten
  3                     eggs -- lightly beaten
  1         tablespoon  balsamic vinegar
Place the diced potato in a medium saucepan; cover with water, and 
bring to a boil.
Cook 7 minutes or until tender. Drain and let cool.
Coat a large nonstick skillet with cooking spray; place over medium 
heat until hot.  Add onion; saute 6 minutes or until tender. Remove 
from heat, and set aside.
Combine 3 tablespoons of cheese, basil, and the next 5 ingredients 
(basil through eggs) in a medium bowl; stir in potato and onion. Wipe 
skillet with paper towels, and recoat with cooking spray. Place skillet 
over medium heat until hot. Add egg mixture, and cook 6 minutes or 
until almost set.
Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with 
remaining cheese, and broil for 30 seconds or until cheese melts. 
Drizzle vinegar over the frittata, and cut into 4 wedges.
Yield : 4 servings.
Serving Ideas : Serve warm.
From : igor@digex.net Date : Tue, 28 Jan 1997 11:41:16 -0500 (EST)
MC-Recipe Digest :  Wednesday, 29 January 1997; Volume 01 : Number 433
Contributed to the FareShare Gazette by Hallie; 24 June, 2001. Untried.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 72 Calories; 3g Fat (42.6% 
calories from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 
140mg Cholesterol; 379mg Sodium.  Exchanges: 1 Lean Meat; 0 Vegetable; 
0 Fruit; 1/2 Fat.
 
                      * Exported from MasterCook *
                           BBQ Beer Brat Kabobs
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pkg.  Bob Evans® Beer Bratwurst (about 5 links)
                        -- cut into 1-inch pieces
  1             medium  zucchini -- cut into 1-inch pieces
  1             medium  yellow squash -- cut into 1-inch pieces
  1             medium  red onion -- cut into 1-inch pieces
  1                     green bell pepper -- cut into 1-inch pieces
  1                     red bell pepper -- cut into 1-inch pieces
  2               cups  fresh button mushroom caps
  2               cups  Bob Evans® Barbecue Sauce
Soak 6 (10-inch) wooden skewers in water for 30 minutes.
Alternately thread bratwurst and vegetables onto skewers.
Grill kabobs 12-15 minutes or until brats are cooked through, turning 
and brushing occasionally with barbecue sauce.  Refrigerate leftovers.
Source :  "Easy Home Cooking "Grill" Indoors and Outdoors"
Copyright :  "Favorite Brand Name Recipes"
Yield :  "6 kabobs"
Contributed to the FareShare Gazette by Dee <Lively50@aol.com>; 
25 June, 2001.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 30 Calories; trace Fat (5.7% 
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 3mg Sodium.  Exchanges: 1 Vegetable.
 
                      * Exported from MasterCook *
                           Beef And Corn Kebabs
Recipe By     :In the Kitchen with Bob:  QVC
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  vegetable oil
     1/4           cup  red wine vinegar
  1         tablespoon  chopped fresh thyme
     2/3      teaspoon  cayenne pepper
  2             cloves  garlic, finely minced
  1 1/2         pounds  beef top round or London Broil,
                        cut into 1" cubes
  4               ears  corn, husks removed,
                        cut into 2" to 2-1/2" lengths
  2                     red bell peppers, seeded,
                        cut into 1-1/2" squares
Mix the oil, vinegar, thyme, cayenne, and garlic in a medium-size bowl. 
Set some aside for basting. Then, add the beef, tossing it to coat it 
well. Then, cover and place in the refrigerator for about 4 hours to 
marinate.
When ready to grill, remove the beef from the marinade. Place the beef 
chunks, ears of corn, and bell pepper onto six skewers, alternating the 
pieces, and leaving a little space between each item. Brush liberally 
with the marinade.
Grill the kebabs over a medium-heat grill for 15-20 minutes. Brush 
occasionally with the reserved marinade, and turn the skewers 
regularly.
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 109 Calories; 12g Fat (97.0% 
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; trace Sodium.  Exchanges: 0 Grain(Starch); 
2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 
Formatted in MasterCook  and submitted to the
FareShare Gazette by Art Guyer.
June 18, 2001
<http://www.fareshare.net>
 
                      * Exported from MasterCook *
                             Blonde Brownies
Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flour
     1/2      teaspoon  baking powder
     1/8      teaspoon  baking soda
     1/2      teaspoon  salt
     1/2           cup  chopped walnuts
     1/3           cup  butter
  1                cup  packed brown sugar
  1                     egg
     2/3           cup  semisweet chocolate chips
Preheat oven to 350 degrees.
Measure 1 cup sifted flour.  Add baking powder, baking soda, and salt.  
Sift again.  Add chopped nuts.  Mix well and set aside.
Melt butter.  Add firmly packed brown sugar and mix well.  Add egg 
(beaten) and vanilla.  Blend well.  Add flour mixture, a little at a 
time, mixing well.
Spread in a 9" x 9" greased pan.  Sprinkle chocolate chips on top.
Bake for 20 to 25 minutes.
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 312 Calories; 15g Fat (41.7% 
calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 
39mg Cholesterol; 250mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 3 Fat; 2 Other Carbohydrates.
NOTES : 
Formatted in MasterCook  and submitted to the
FareShare Gazette by Jenn Fliehmann at blacklab@www.xprs.net.
June 18, 2001
<http://www.fareshare.net>
 

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