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FareShare Gazette Recipes -- August 2001 - M's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Margarita Jalapeno Salsa
Mashed Potatoes and Root Vegetables
Mediterranean Zucchini Eggplant Soup
Mint and Apple Jelly
Mint Dressing
Mint Jelly
Mint Sauce
Minted Coconut Sauce

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                      * Exported from MasterCook *
                         Margarita Jalapeno Salsa
Recipe By     :Hotter than Hell by Jane Butel; 1987
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  cubed tomato -- (125 mL)
                        [half-inch cubes]
     1/2           cup  chopped onion -- (125 mL)
                        [chopped medium fine white or red onion]
  4                     jalapeno peppers -- or more
                        finely minced
  1                     garlic clove -- minced
     1/2      teaspoon  salt -- (2 mL)
                        or to taste
     1/4           cup  tequila -- (50 mL)
                        [gold or white]
Remove the seeds and ribs from the chiles for a milder salsa.
Combine all ingredients and let stand at least 30 minutes at room 
temperature.
Taste and adjust seasonings.
Makes about 1 1/2 cups.
Author's notes: Jane Butel says she likes this sauce on seafood, 
chicken and any kind of chops.
From Hotter than Hell - Hot & spicy Dishes from Around the World by 
Jane Butel; 1987; HP Books; ISBN 0-89586-542-4 (pbk.)
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 13 August, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 30 Calories; trace Fat (7.3% 
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 178mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fat.
                      * Exported from MasterCook *
                   Mashed Potatoes and Root Vegetables
Recipe By     :Cuisine 1/01
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  Yukon Gold Potatoes -- peeled and
                        cut into chunks
  1                cup  yellow sweet potato -- peeled and diced
     1/2           cup  rutabaga -- peeled and diced
     1/2           cup  turnip -- peeled and diced
  1         tablespoon  Kosher salt
     1/4           cup  heavy cream
     1/4           cup  milk
  1         tablespoon  unsalted butter
  1              pinch  nutmeg
  1              pinch  white pepper
Place potatoes and vegetables and salt in a large pot and add enough 
cold water to cover by 1/2". Cover pot and bring to boil. Reduce heat 
a simmer until vegetables are soft, but not falling apart. Test for 
doneness with a fork. While the potatoes are cooking, warm the milk, 
cream, butter, nutmeg, and pepper in a small saucepan. Drain cooked 
vegetables then return them to saucepan and heat, stirring constantly 
to evaporate excess water. Mash the potatoes, using potato ricer, 
electric mixer, food mill, or by hand with a masher. Once mashed, 
gradually stir in warm milk mixture until desired consistency is 
reached. Serve hot!
Contributed to the FareShare Gazette by Jennie; 29 August, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 39 Calories; 4g Fat (80.8% 
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary 
Fiber; 12mg Cholesterol; 575mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Vegetable; 0 Non-Fat Milk; 1/2 Fat.
                      * Exported from MasterCook *
                   Mediterranean Zucchini Eggplant Soup
Recipe By     :Source Unknown
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- chopped
     1/2         clove  garlic -- crushed
     1/4           cup  olive oil
  1              pound  eggplant -- in 1/2" dice
  3        tablespoons  flour
  1                can  beef broth
  3               cans  water
  1       2 1/2 ounce jar  sliced mushrooms
  2               cups  zucchini -- shredded (1 med.)
  1 1/2      teaspoons  salt
     1/4      teaspoon  rosemary
     1/4      teaspoon  thyme
  1           teaspoon  sugar
  1        small piece  dried hot chili pepper -- OR
     1/4      teaspoon  red pepper flakes
  1         tablespoon  lemon juice
                        parsley
In Dutch oven, saute onion and garlic in olive oil until onion is 
tender. Peel eggplant and dice. Add to onions and saute for 5 minutes. 
Stir in flour. Add beef broth, water, mushrooms, shredded zucchini, 
salt, rosemary, thyme and sugar. Remove seeds, then crumble hot chili 
peppers and add to soup with lemon juice. Bring to a boil. Simmer, 
uncovered, stirring occasionally for 30 minute. Sprinkle with parsley.
Makes 2 quarts, serves 4.
MC formatting by bobbi744@acd.net
NOTES :
Bobbie's Note: This is very good. Thick and heavy with lots of 
interesting flavors.
Contributed to the FareShare Gazette by Bobbie; 3 August, 2001.
http://www.fareshare.net
                     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 209 Calories; 14g Fat (57.5% 
calories from fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 1131mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                           Mint and Apple Jelly
Recipe By     :Cooking with Herbs; Australian Women's Weekly; 1989
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           kilogram  Granny Smith apple -- (2 1/4 pounds)
  1 1/2         liters  water -- (6 cups)
  75       milliliters  lemon juice -- (1/3 cup)
  75       milliliters  chopped fresh mint -- (1/3 cup)
  750      milliliters  sugar -- (3 cups) approx.
  30       milliliters  chopped fresh mint -- (2 tablespoons)
                        [extra]
Chopped unpeeled apples, do not discard seeds. Combine apples, seeds, 
water, juice and mint in large saucepan; bring to boil, reduce heat, 
simmer, covered for about 40 minutes or until apples are very soft. 
Strain mixture through a fine cloth into a large bowl.
Allow liquid to drip through cloth slowly; do not squeeze or press 
pulp as this will make a cloudy jelly; discard pulp.
Measure apple liquid, pour into large clean saucepan, add 3/4 cup 
sugar to each 1 cup liquid (mixture should not be more than 5 cm/2 
inches deep at this stage). Stir over low heat, without boiling, until 
sugar has dissolved, bring to boil. Boil, uncovered, without stirring, 
for about 30 minutes or until jelly sets when tested on a cold saucer.
Remove from heat, stand for 10 minutes. Stir in the extra mint. Pour 
into hot sterilized jars; seal when cold.
Makes about 3 cups.
From Cooking with Herbs; an Australian Women's Weekly publication; 
1989; ISBN 0 949892 58 0.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 10 August, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 121 Calories; trace Fat (0.3% 
calories from fat); trace Protein; 31g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fruit; 2 
Other Carbohydrates.
                      * Exported from MasterCook *
                              Mint Dressing
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/3           cup  water
  1         tablespoon  lemon juice
     1/2           cup  loosely packed fresh mint leaves
Combine sugar, water, and lemon juice in a small saucepan; bring to a 
boil, stirring occasionally. Remove from heat.
Combine sugar mixture and mint leaves in container of an electric 
blender or food processor; process until leaves are finely chopped.  
Cover and chill dressing 2 to 3 hours. Serve dressing over fresh 
fruit.
Description:  "You'll love the freshness of this simple mint dressing-
-especially over summer's fresh fruit."
Source : "Southern Living CD Cookbook"
Copyright : "1987, 1994 Oxmoor House, Inc."
Yield :  "1 cup"
Start to Finish Time:  "3:15"
Contributed to the FareShare Gazette by Dee; 11 August, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 97 Calories; 0g Fat (0.0% 
calories from fat); trace Protein; 25g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Fruit; 1 1/2 Other 
Carbohydrates.
                      * Exported from MasterCook *
                                Mint Jelly
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  white grape juice
     1/2           cup  water
  3 1/2           cups  sugar
     3/4           cup  fresh mint leaves -- crushed
  2              drops  green food coloring
  1            package  liquid pectin -- (3-ounce)
Combine grape juice, water, sugar, crushed mint leaves, and food 
coloring in a large Dutch oven.  Bring to a rolling boil, stirring 
constantly; cook 1 minute.  Add pectin, and bring to a full rolling 
boil.  Boil 1 minute, stirring frequently.  Remove from heat, and skim 
off foam with a metal spoon.
Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch 
headspace; wipe jar rims.  Cover at once with metal lids, and screw on 
bands.
Process in boiling-water bath 5 minutes.
Source :  "Southern Living CD Cookbook"
Copyright :  "1987, 1994 Oxmoor House, Inc."
Yield :  "4 (half-pint) jars"
Start to Finish Time:  "0:20"
Contributed to the FareShare Gazette by Dee; 11 August, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 187 Calories; 0g Fat (0.0% 
calories from fat); trace Protein; 48g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 4mg Sodium.  Exchanges: 0 Vegetable; 1/2 
Fruit; 3 Other Carbohydrates.
                      * Exported from MasterCook *
                                Mint Sauce
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  chopped fresh mint leaves
     1/4           cup  light corn syrup
  1 1/2    tablespoons  vinegar
  1 1/2      teaspoons  cornstarch
     1/4           cup  water
Combine mint leaves, corn syrup, and vinegar in a small saucepan.  
Combine cornstarch and water, stirring until blended.  Add to mint 
mixture. Cook over medium heat until mixture thickens and bubbles, 
stirring constantly.  Strain sauce, if desired.
Source :  "Southern Living CD Cookbook"
Copyright :  "1987, 1994 Oxmoor House, Inc."
Yield :  "1/2 cup"
Start to Finish Time:   "0:10"
Contributed to the FareShare Gazette by Dee; 11 August, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 62 Calories; trace Fat (0.0% 
calories from fat); trace Protein; 17g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 25mg Sodium.  Exchanges: 0 Grain(Starch); 1 
Other Carbohydrates.
                      * Exported from MasterCook *
                           Minted Coconut Sauce
Recipe By     :Saucery; Australian Women's Weekly; 1993
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil -- (15 mL)
  1             medium  onion -- chopped (150g)
  1                     garlic clove -- crushed
  1              small  fresh red chili pepper -- seeded and chopped
  1         tablespoon  curry powder -- (15 mL)
  2          teaspoons  lemon juice -- (10 mL)
     1/2           cup  cream -- (125 mL)
  1                cup  coconut cream -- (250 mL)
  2        tablespoons  chopped fresh coriander leaves -- (30 mL)
                        [cilantro] -- or to taste
  1         tablespoon  chopped fresh mint -- (15 mL)
Heat the oil in a pan. Add onion, garlic, chili pepper and curry 
powder. Cook, stirring, until onion is soft. Stir in juice and creams. 
Simmer, uncovered, about 5 minutes or until thickened. Stir in herbs.
Serves 6. Makes about 1 3/4 cups (430 mL).
From Saucery; an Australian Women's Weekly publication; 1993; 
ISBN 1 86396018 X.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 10 August, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 213 Calories; 21g Fat (85.3% 
calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 
17mg Cholesterol; 10mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 
Vegetable; 0 Fruit; 4 1/2 Fat.

 

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