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FareShare Gazette Recipes -- August 2001 - R's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Ranch Beef and Barley Soup
Rib Eye Steaks Grilled on a Cedar Plank with Balsamic Vinegar Sauce
Rice Anise Terrine with Summer Fruits
Romaine, Pear & Bleu Cheese Salad

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                     * Exported from MasterCook *
                        Ranch Beef and Barley Soup
Recipe By     :A Chuckwagon Load of Recipes by Terry Goodwin;1983
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  meaty soup bone or short ribs
  1              large  onion -- chopped
  1                can  tomatoes -- (large can)
  1         tablespoon  pickling spice
  2             stalks  celery -- chopped
  2                     carrots -- grated
  2              large  potatoes -- diced small
  1                cup  pot barley -- uncooked
Simmer first 5 ingredients in enough water to cover meat. Cook at 
least 2 hours. Add vegetables and barley, cook another hour or until 
barley is tender. Serve at once, or chill and reheat next day.
You will have a delicious filling soup. It can be reheated and served 
again another day. The longer it cooks the better it will be.
From A Chuckwagon Load of Recipes by Terry Goodwin; 1983; 
ISBN 0-919845-02-9
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 11 August, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 91 Calories; 1g Fat (6.9% 
calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 38mg Sodium.  Exchanges: 1 Grain (Starch); 1 1/2 
Vegetable; 0 Fat.
 
                      * Exported from MasterCook *
   Rib Eye Steaks Grilled on a Cedar Plank with Balsamic Vinegar Sauce
Recipe By     :Philadelphia Newspaper
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                Rib  Eye Steaks (12 ounces each)
  2             ounces  Kosher Salt
     1/2      teaspoon  Black Pepper
  2             ounces  Butter
  2                     Cedar Planks (See FareShare Plank Cooking)   
  8             ounces  Balsamic Vinegar
  8             ounces  medium sliced Mushrooms
  1              large  Onion, diced
  2             ounces  Butter
  1               Dash  Oil
See FareShare Plank Cooking for plank preparation.
Place 8 ounces of balsamic vinegar in a saucepan and reduce to 1/4 or 
the texture of syrup.
Place butter in hot sauté pan till light brown, add onions and 
mushrooms, sauté till golden brown. Add oil if needed.  Set aside and 
keep warm.
Mix kosher salt and black pepper. Rub cedar plank with butter and 
season with salt and pepper. Season steak with salt and pepper on both 
sides. Place steak on a hot grill and sear on both sides for 90 
seconds per side. Place cedar plank on grill then place steak on cedar 
plank. Cover (if cooking on outdoor grill put lid down). This will 
help the steak absorb the flavor from the wood. Cook to desired 
temperature. Remove steak and cedar plank from grill and place on 
plate.
Top steaks with sautéed mushrooms and onions and drizzle with balsamic 
vinegar.
Notes :
Formatted in MasterCook
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 15 August, 2001.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 426 Calories; 46g Fat (93.2% 
calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 
124mg Cholesterol; 11129mg Sodium.  Exchanges: 0 Grain (Starch); 1/2 
Fruit; 9 Fat.
 
                      * Exported from MasterCook *
                  Rice Anise Terrine with Summer Fruits
Recipe By     :The Rice Cookbook; Australian Women's Weekly;1999
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  150            grams  raspberries -- (5 ounces)
  75             grams  sugar -- (1/3 cup)
  10       milliliters  lemon juice -- (2 teaspoons)
  250      milliliters  water -- (1 cup)
  15       milliliters  gelatin powder -- (1 tablespoon)
  425      milliliters  coconut milk -- (1 1/2 cups)[1 can]
  110            grams  sugar -- extra (1/2 cup)
  15       milliliters  finely chopped fresh lemon grass 
                          -- (1 Tablespoon)
  2                     star anise
  200            grams  short-grain rice -- (1 cup)
  250            grams  chopped strawberries -- (1/2 pound)
  200            grams  blueberries -- (1/3 pound)
Oil a 14- x 21-cm (5 1/2- x 8-inch) loaf pan.
Combine raspberries, sugar, juice and 60 mL (1/4 cup) of the water in 
a small pan. Stir over heat, without boiling, until sugar is 
dissolved. Bring to a boil; simmer, uncovered, about 5 minutes or 
until pulpy.
Sprinkle gelatin over another 60 mL (1/4 cup) of the water in a small 
cup; stand in a pan of simmering water; stir until dissolved.
Pass the raspberry mixture through a fine sieve. Stir in the gelatin 
mixture.
Combine the canned coconut milk, remaining water, extra sugar, lemon 
grass and anise in a medium pan. Stir over heat, without boiling, 
until the sugar is dissolved. Bring to the boil, add the rice and 
cover. Simmer about 20 minutes or until nearly all of the liquid is 
absorbed; stand, covered, for 10 minutes. Discard the anise. Process 
the mixture until roughly chopped.
Press half the rice mixture into the base of the prepared loaf pan 
with a wet spatula. Top with the strawberries and blueberries. Pour 
the raspberry mixture over the top. Carefully spread the remaining 
rice mixture over the berry mixture.
Cover and refrigerate several hours or overnight until set.
Serves 4 to 6.
Best made a day ahead and stored, covered, in the refrigerator. Not 
suitable to freeze or microwave.
Hallie's comments: If you don't have lemon grass I think you could 
substitute some grated lemon rind or possibly some lemon mint.
From The Rice Cookbook; an Australian Women's Weekly publication; 
1999; ISBN 1 86396 033 3.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 14 August, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 544 Calories; 21g Fat (34.2% 
calories from fat); 6g Protein; 87g Carbohydrate; 6g Dietary Fiber; 
0mg Cholesterol; 27mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1 Fruit; 4 Fat; 2 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                    Romaine, Pear & Bleu Cheese Salad
Recipe By     :
Serving Size  : 8     Preparation Time :0:10
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  Romaine lettuce
  1        6 ounce bag  baby spinach leaves
  14            ounces  artichoke hearts -- (1 can)
  2                     ripe Red Bartlett pears -- cored quartered &
                        sliced
  4             ounces  Treasure Cave Blue Cheese -- crumbled
                        Citrus Vinaigrette:
     1/2           cup  fat-free Italian Dressing
     1/4           cup  orange juice concentrate
     1/2      teaspoon  grated orange peel
  1         tablespoon  fresh lemon juice
     1/2      teaspoon  Tabasco sauce
                        Roasted Pecans -- (optional)
Combine dressing ingredients in a jar and shake well to blend; set 
aside. Core, wash and dry Romaine lettuce; cut leaves into 1"strips, 
including ribs. Remove stems form spinach and combine in large bowl 
with lettuce. Rinse artichoke hearts in cold water, pat dry with paper 
towel, then cut into quarters and add to bowl. Add pears and blue 
cheese and pecans to bowl, toss with dressing and serve (2/3 cup 
toasted can halves can be added for flavor.)
Source : "Treasure Cave Blue Cheese advertisement"
S(MC formatting by): "bobbi744"
NOTES : Bobbie's Note: This was a delicious salad. For two of us I cut 
it into 1/4 of the recipe. I used the toasted pecans and they added a 
lot of crunch to this salad.
Contributed to the FareShare Gazette by Bobbie; 25 August, 2001.
http://www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 33 Calories; trace Fat (4.2% 
calories from fat); 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg 
Cholesterol; 53mg Sodium.  Exchanges: 1 1/2 Vegetable; 0 Fruit.
 

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