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FareShare Gazette Recipes -- February 2002 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Passion Fruit Punch
Pasta Lamb Salad
Pecan Rice Pilaf
Pilafian's Pilaf
Pineapple Peach Custard Pie
Pork Baby Back Ribs With Jamaican Jerk Marinade

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                     * Exported from MasterCook *
                           Passion Fruit Punch
Recipe By     : Ma Chance's French Caribbean Creole Cooking
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     passion fruit -- unpeeled
     1/2           cup  sugar
  4               cups  water
     1/4           cup  dark rum
Remove seeds from passion fruits and cut into small pieces. Place 
in a bowl.
In a separate bowl, combine and blend sugar, water and rum.
Pour over fruit and blend thoroughly. Let mixture stand, covered, 
for 3 to 4 hours.
Crush and strain fruit, preserving liquid only. Chill.  Serve with 
a twist of lime and ice.
Makes 6 glasses.
Note - extra rum or brandy may be added to taste.
From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise 
Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 28 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 100 Calories; trace Fat (1.1% 
calories from fat); trace Protein; 20g Carbohydrate; 2g Dietary 
Fiber; 0mg Cholesterol; 9mg Sodium.  Exchanges: 0 Fruit; 1 Other 
Carbohydrates.
                      * Exported from MasterCook *
                             Pasta Lamb Salad
Recipe By     :American Lamb Council
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Dressing**
  6             ounces  sour cream -- (190 mL)
  2             ounces  mayonnaise -- (60 mL)
     1/2      teaspoon  salt -- (2 mL)
     1/4      teaspoon  black pepper -- (1 mL)
     1/2      teaspoon  oregano -- (2 mL)
  3        tablespoons  lemon juice -- (45 mL)
  1         tablespoon  honey -- (15 mL)
                        **Salad**
  12            ounces  spinach egg noodles -- (375 g)
  2               cups  cooked lamb sirloin -- (500 mL)
                        or leg cut in 1/2-inch (1-cm) cubes -- 
                        chilled
  2             medium  bell peppers -- chopped
  5 1/2         ounces  black olives -- (180 grams)
                        drained and sliced
  6             ounces  Swiss cheese -- (315 grams) grated
  2             medium  tomatoes -- chopped
  1                cup  walnuts
Combine sour cream, mayonnaise, salt, pepper, oregano, lemon juice 
and honey. Chill.
Cook noodles as directed on package; rinxe and drain. Refrigerate 
until chilled.
Combine remaining ingredients with chilled noodles. Toss with 
chilled dressing.  Chill thoroughly before serving.
Hallie's note: I haven't tried this yet but cold lamb has a 
wonderful taste and this sounds like a good use for a bit of 
leftover (ha ha) lamb leg.
This could also be good using potatoes instead of noodles.
From American Lamb Council in The New Look of American Lamb; 1985.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 8 February, 2002.
<http://fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 961 Calories; 59g Fat (53.1% 
calories from fat); 35g Protein; 81g Carbohydrate; 10g Dietary 
Fiber; 144mg Cholesterol; 889mg Sodium.  Exchanges: 4 Grain(Starch); 
2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 8 Fat; 1/2 
Other Carbohydrates.
                      * Exported from MasterCook *
                             Pecan Rice Pilaf
Recipe By     :The Grains Cookbook - Bert Greene
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
  1              large  shallot -- minced
     1/3           cup  wild rice
  1 1/4           cups  water
     1/2           cup  long-grain white rice
     3/4           cup  beef stock
     1/4           cup  dry white wine
  1              small  bay leaf
  1               dash  hot pepper sauce
     1/2           cup  frozen peas -- thawed
  2        tablespoons  chopped parsley
     1/4           cup  pecan halves -- toasted
                        and coarsely chopped
  1           teaspoon  chopped mint -- (optional)
Melt the butter in a medium saucepan over medium heat.  Add the 
shallot; cook for 2 minutes.  Stir in the wild rice and the water, 
and heat to boiling.  Reduce the heat to medium-low and simmer, 
covered, for 30 minutes.
Add the white rice, beef stock, wine, bay leaf and hot pepper sauce
to the wild rice.  Heat to boiling, then reduce the heat to medium-
low.  Simmer, covered, until both rices are tender and almost all 
the liquid has been absorbed, about 25 minutes.
Discard the bay leaf.
Stir the peas into the rice mixture; cook, covered, for 5 minute 
more.
Remove the cover and raise the heat slightly if the mixture is too 
wet.  Add the parsley and pecan and sprinkle with mint, if desired.
Note : To toast the pecans, heat a small skillet over medium heat. 
Add the pecans and toast until golden, stirring frequently, for 6-8 
minute.
The Grains Cookbook - Bert Greene
http://southernfood.about.com/library/print00/p00331c.htm
Contributed to the FareShare Gazette by Gary; 5 February, 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 258 Calories; 11g Fat (38.6% 
calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 
16mg Cholesterol; 487mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                             Pilafian's Pilaf
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  butter
  1            handful  fine egg noodles
  1              large  garlic clove -- minced
     1/2           cup  chopped onion
  1                cup  sliced mushrooms
     1/2      teaspoon  dried dill weed
  1                cup  white rice -- (regular, uncooked)
  2               cups  chicken broth
     1/2      teaspoon  salt -- (or to taste)
     1/2           cup  lightly toasted pine nuts -- (optional)
Melt butter in a 2-quart saucepan over medium heat. Stir in noodles 
and let them brown (do not let butter of noodles burn). Add garlic, 
onion, mushroom and dill weed. Saute 3 minutes. Stir in rice and 
saute until it takes on a whitish, non-translucent appearance.
Meanwhile, heat the broth and salt to boiling in another pan. Pour 
over rice mixture and stir briefly. Cover pan tightly and simmer 25-
30 minutes (steam will subside toward end of cooking time). Do not 
peek. 
Remove pan from heat. Toss pilaf lightly; then cover pan, placing a 
dry cloth of paper towel between pan and lid to absorb moisture. Let 
stand 10 minutes (a very important step). Serve topped with pine 
nuts, if desired.
www.pilafian.com/dem/pilaf.html
Contributed to the FareShare Gazette by Gary; 10 February, 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 202 Calories; 8g Fat (37.7% 
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
21mg Cholesterol; 513mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
                      * Exported from MasterCook *
                       Pineapple Peach Custard Pie
Recipe By     :The Peach Sampler compiled by Eliza Mears Horton
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        single crust pastry dough
  21            ounces  peach pie filling -- (1 can)
  8 1/4         ounces  crushed pineapple -- drained (1 can)
  1                cup  sour cream
  3             ounces  cream cheese -- softened
                        [1 package]
  2                     eggs
     1/3           cup  sugar
Pastry : Line a 9 inch pie plate, trim pastry to 1/2 inch beyond 
edge of pie plate. Flute edge; do not prick pastry. Bake at 450 F. 
for 5 minutes.
Cool thoroughly.
In a mixing bowl combine pie filling and drained crushed pineapple;
turn into the partially baked pastry shell.
In mixer bowl with electric mixer or rotary beater, beat together 
sour cream and cream cheese; add eggs and sugar, beating mixture 
until smooth.  Place pie shell on oven rack; pour sour cream-egg 
mixture over peach-pineapple layer. To prevent over browning, cover 
edge of pie with foil. Bake at 375 F. for 15 minutes. Remove foil; 
bake for 15 to 20 minutes more or until crust is golden and filling 
is set. Cool on rack.
Cover, chill to store.
Serves 6-8.
Source: "The Peach Sampler - compiled by Eliza Mears Horton, p. 18"
S(MC formatting by):   "bobbi744@attbi.com"
Copyright :   "(c) 1983 by Eliza Mears Horton, ISBN - 0-960-99660-5"
Contributed to the FareShare Gazette by Bobbie; 17 February, 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 165 Calories; 11g Fat (57.9% 
calories from fat); 3g Protein; 15g Carbohydrate; trace Dietary 
Fiber; 71mg Cholesterol; 61mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 
Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
             Pork Baby Back Ribs With Jamaican Jerk Marinade
Recipe By     :The Great RIBS Book
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     sides pork baby back ribs
                        OR your favorite type of ribs
                        JERK MARINADE
     1/2           cup  dark soy sauce
     1/4           cup  distilled white vinegar
     1/4           cup  honey
     1/4           cup  olive oil
  1         tablespoon  ground coriander
  1         tablespoon  freshly ground black pepper
  2          teaspoons  freshly ground nutmeg
  2          teaspoons  ground allspice
  1           teaspoon  ground cinnamon
     1/2           cup  chopped cilantro sprigs
     1/2           cup  minced green onions
                        green and white parts
  1         tablespoon  minced fresh thyme leaves
  10            cloves  garlic -- finely minced
     1/4           cup  finely minced ginger
  3                     Scotch bonnet chiles
                        OR 6 very finely minced Serrano chiles
                        including seeds
                        OR 2 tablespoons chile sauce
Place the ribs, meaty side down, on a flat surface. Using your 
fingernail, loosen a little of the membrane along the end of the 
last rib bone. Then, grasp the membrane firmly with a paper towel 
(so that the membrane doesn't slip from your grip). Holding the ribs 
down with the other hand, pull the membrane away. If it doesn't pull 
away in one piece, dislodge any remaining membrane, grip it with a 
paper towel, and pull the membrane away. Then place the ribs in a 
rectangular dish or baking pan. 
To make the marinade, combine all the marinade ingredients and Stir 
well.
Makes 2-3/4  cups.
Coat the ribs evenly on both sides with the marinade. Marinate the 
ribs, refrigerated, for at least 15 minutes. For more flavor; 
marinate for up to 8 hours.
If using a gas barbecue, preheat it to medium (325F). If using 
charcoal or wood, prepare a fire. When the coals or wood are ash 
covered, push them to the outside of the grill. Place a pan of water 
in the bottom of the grill among the coals, and cover the coals with 
the cooking grate. Place a rib rack on the cooking grate and add the 
ribs. Alternatively, brush the cooking grate with a flavorless 
cooking oil, such as safflower oil, and then lay the ribs meaty side 
up in the center of the grill. Cover the grill. Regulate the heat so 
it remains at a medium temperature.
Occasionally during cooking, baste the ribs with extra marinade. 
Grill the ribs until the meat begins to shrink from the ends of the 
rib bones. Approximate grilling times: pork baby back ribs and 
country-style spareribs, 75 minutes; spareribs and beef ribs, 90 
minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste 
the ribs with extra marinade, stopping 15 minutes before removing 
the ribs from the grill.
To serve, cut each side of ribs in half, into 3 sections, or into
individual ribs. Transfer to a heated serving platter or 4 heated 
dinner plates and serve at once.
Cuisine :  "Mediterranian & Caribbean"
Contributed to the FareShare Gazette by Michael; 1 February, 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 219 Calories; 14g Fat (55.2% 
calories from fat); 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 7mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 
Vegetable; 3 Fat; 1 Other Carbohydrates.

 

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