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FareShare Gazette Recipes -- August 2001 - G's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Garlic Vinegar
German (Breakfast) Pizza
Ginger-Peach Puffy Omelet
Green Beans Braised with Mint & Potatoes
Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise

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                      * Exported from MasterCook *
                              Garlic Vinegar
Recipe By     :Cooking Light
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  red wine vinegar
  2        tablespoons  minced shallots
  5                     garlic cloves -- crushed
  4                     garlic cloves -- peeled
Add this flavored vinegar to soups and stews to round out the flavor, 
or drizzle it over cooked greens. It also gives a subtle hint of 
garlic to sweet-and-sour cabbage.
Combine the first 3 ingredients in a wide-mouthed jar; cover and let 
stand 2 weeks in a cool, dark place, gently shaking jar occasionally. 
Strain vinegar mixture through a cheesecloth-lined sieve into a glass 
measure or medium bowl, and discard shallots and crushed garlic 
cloves.
Pour into a decorative bottle. Thread peeled garlic cloves onto a 
bamboo skewer; place in bottle. Seal with a cork or other airtight 
lid; store in a cool, dark place.
I have made this and kept in the pantry, cool, dark and dry for 
several months. Great to have on hand.
Contributed to the FareShare Gazette by Gary; 31 August, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 88 Calories; trace Fat (0.9% 
calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 9mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 
Vegetable; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                         German (Breakfast) Pizza
Recipe By     :Marsha Benda, Round Rock, TX
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter or margarine
  3               cups  frozen shredded hash brown potatoes
     1/8      teaspoon  salt
  1              pinch  pepper
  4                     eggs -- lightly beaten
     1/2         pound  fully cooked ham -- julienned
     1/2           cup  shredded Cheddar cheese
In a medium nonstick skillet over Low heat, melt butter. Add potatoes,
salt and pepper; cover and cook for 15 minutes, stirring occasionally.
Pour eggs over the potatoes; sprinkle with ham. Cover and cook for 10-
12 minutes or until the eggs are set. Sprinkle with cheese; cook, 
uncovered, until melted. Cut into wedges.
Source :   "Country Woman Magazine, March-April 1996, p. 35"
S(MC formatting by):   "bobbi744@acd.net"
NOTES :  
Bobbie's Note: This was delicious. I did make a few changes. I used 3 
eggs and 1/4 cup egg beaters. I also cut the margarine down to 3 
tablespoons. The two of us ate this for breakfast. If I was serving 
this for company, I would add some rolls or toast.
Contributed to the FareShare Gazette by Bobbie; 12 August, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 149 Calories; 14g Fat (82.4% 
calories from fat); 6g Protein; trace Carbohydrate; trace Dietary 
Fiber; 155mg Cholesterol; 218mg Sodium.  Exchanges: 0 Grain(Starch); 1 
Lean Meat; 2 Fat.
                      * Exported from MasterCook *
                        Ginger-Peach Puffy Omelet
Recipe By     :American Egg Board
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8 3/4         ounces  sliced peaches in fruit juice -- (1 can)
                        OR 1 cup sliced fresh peaches
  1         tablespoon  brown sugar
     1/8      teaspoon  ground ginger
     1/4           cup  crumbled gingersnap cookies -- (about 5)
  2 1/2      teaspoons  butter -- divided
  4                     eggs -- separated
     1/2      teaspoon  cream of tartar
Drain peaches, reserving 1/4 cup juice or substitute water. In small 
saucepan, toss together peaches, brown sugar and ginger. Cook over low 
heat, stirring occasionally, until warmed through. Cover and keep 
warm.
In small bowl, stir together gingersnaps and 1 1/2 teaspoons of the 
butter. Set aside.
In large mixing bowl at high speed, beat egg whites with 1/4 cup of 
the reserved juice or water and cream of tartar until stiff but not 
dry, just until whites no longer slip when bowl is tilted. In small 
mixing bowl at high speed, beat egg yolks until thick and lemon-
colored. Gently, but thoroughly, fold yolks into whites.
In 10-inch omelet pan over medium-high heat, heat remaining 1 teaspoon 
butter until just hot enough to sizzle a drop of water. Pour in egg 
mixture. Gently smooth surface. Reduce heat to medium. Cook until 
puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at 
edge to judge color.) Bake in preheated 350°F oven until knife 
inserted halfway between center and outer edge comes out clean, about 
10 to 12 minutes. Loosen edges with spatula.
With sharp knife, cut upper surface down center of omelet but DO NOT 
cut through to bottom of omelet. Fill with reserved peaches and 
sprinkle with reserved gingersnaps. Tip skillet. With pancake turner, 
fold omelet in half and invert onto warmed plate with a quick flip of 
the wrist.
Cut in half or into wedges. Serve immediately.
*To make handle ovenproof, wrap completely with aluminum foil.
Courtesy of the American Egg Board http://www.aeb.org/
Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
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Contributed to the FareShare Gazette by Art; 29 August, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 193 Calories; 14g Fat (64.2% 
calories from fat); 11g Protein; 6g Carbohydrate; trace Dietary Fiber; 
387mg Cholesterol; 162mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 
Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                 Green Beans Braised with Mint & Potatoes
Recipe By     :The Food of Greece by Vilma Liacouras Chantiles
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  Olive oil & margarine -- mixed
  1                cup  Tomato juice
                        or sauce
  1              pound  Fresh green beans -- trimmed & cut
  1         tablespoon  Chopped fresh parsley -- optional
  2             medium  Potatoes -- peeled
                        Salt & freshly ground pepper
                        Chopped fresh mint
Heat the fat in an enameled pan and mix in the tomato juice or sauce. 
Add the green beans and parsley to the pan with enough water to almost 
cover. Tuck the potato slices in between; partially cover the pan and 
simmer for 25 minutes then stir and season with salt, pepper and 2 
tablespoons chopped mint.
Cook uncovered until the beans and potatoes are fork tender, about 10 
more minutes.
If the sauce has not thickened, pour it into a small pan, and boil 
down to one cup, then combine with the beans and potatoes in a warm 
serving bowl. Sprinkle with a little additional fresh mint and serve 
warm.
Excellent with grilled chops, fish or egg dish, but equally good as a 
main course with cheese.
From "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, 
New York.
Typed for you by Karen Mintzias
Contributed to the FareShare Gazette by Hallie; 4 August, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 59 Calories; trace Fat (1.5% 
calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 224mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Vegetable.
                      * Exported from MasterCook *
 Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise
Recipe By     :July/August 1997 Cuisine Magazine
Serving Size  : 6     Preparation Time :1:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Blend into Basic Mayonnaise:
  3             slices  red onion (1/2-inch slices), roasted
  1               head  garlic, roasted
  2        tablespoons  olive oil
                        For the Sandwich:
  1                     loaf -- Focaccia bread,
                        sliced
     1/2           cup  olive oil, for marinade
  2                     halves -- chicken breast,
                        grilled and sliced
  5                     portobello mushrooms, grilled and sliced
  1 1/2    tablespoons  olive oil, for sautéing
  2        tablespoons  garlic, finely minced
  6               cups  fresh spinach, cleaned
     1/4         pound  gruyere cheese, thinly-sliced
1.  Cut top off garlic to expose cloves.  Slice onion.  Drizzle with 
olive oil.  Roast at 375F for 40 minutes.  Add to basic mayonnaise and 
blend till smooth.
2.  Marinate the chicken and mushrooms in olive oil for 10 minutes.  
Grill over high heat, and then slice.
3.  In hot saute pan, cook garlic in oil for 15 seconds.  Add all the 
cleaned spinach.  Compact the spinach, toss and stir.  Cook just till 
wilted.
4.  Slice Focaccia to form a top and a bottom.  Lightly brush each cut 
side with olive oil.  Place both pieces under your broiler so that the 
cut side is toasted.
5.  Layer ingredients like spokes on a wheel.  This spreads them out 
evenly so there's filling in every bite.  Start with chicken, then 
spinach, then mushrooms, and finally cheese.
6.  After adding the cheese, run the sandwich under broiler to melt 
cheese. Add plenty of the mayonnaise and replace top.  Serve by 
cutting into 6 pie-shaped wedges
HOW WE DID IT:
1.  We used 2 tablespoons prepared, minced garlic.  Adding that and a 
little olive oil to 1/2 cup commercial mayonnaise.
2.  We used pre-sliced portobello mushrooms instead of whole caps.  We 
grilled the chicken and the mushrooms in our George Foreman Grill.
3.  Again we used prepared, minced garlic in this step.
4.  We could not get Focaccia here on the beach, so we used a pre-
cooked commercial thick pizza crust.  This worked OK, but we had to 
quarter the crust before we could cut it into half.  That was a bit 
tricky; we hope to try this again using Focaccia.
5.  We added sliced black olives to the filling.
6.  Instead of gruyere cheese (not available here on the beach), we 
used provolone.
While this recipe has many steps, none is complicated and it was fun 
to make AND it was delicious to eat.
NOTES :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
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Contributed to the FareShare Gazette by Art; 19 August, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 40 Calories; 5g Fat (100.0% 
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg 
Cholesterol; trace Sodium.  Exchanges: 1 Fat.

 

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