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FareShare Gazette Recipes -- June 2002 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Beef and Andouille Burgers
Beef Dressing Casserole

Beerocks

Braised Short Ribs

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* Exported from MasterCook *

                        Beef and Andouille Burgers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     oil packed dun dried tomatoes -- drained
     1/2           cup  mayonnaise
  1         tablespoon  whole grain Dijon mustard
  8             ounces  andouille sausages -- cut
                        into 1-inch pieces
  2 1/2         pounds  ground beef
  2              large  shallots -- minced
  2          teaspoons  salt
  2          teaspoons  ground black pepper
  1           teaspoon  fennel seeds -- crushed
  6              large  hamburger buns
  6             slices  red onion -- 1/3-inch thick
                        olive oil
  1                cup  Asiago Cheese -- coarsely grated
  1                jar  roasted red peppers


Finely chop sun-dried tomatoes in processor.
Blend in mayonnaise and mustard.
Transfer to small bowl.

Finely chop andouille sausages in processor.
Transfer to large bowl.
Add beef, shallots, salt, pepper and crushed fennel seeds.
Stir with fork just until well blended.
Form mixture into six 1-inch thick patties.

Prepare barbeque.
Grill hamburger buns until golden.
Brush onion slices with oil, sprinkle with salt and pepper.
Grill until golden, about 7 minutes per side.
Grill hamburgers to desired doneness, about 5 minutes per
side for medium-rare.
Sprinkle cheese over top of burgers.

Spread cut sides of hamburger buns with sun-dried tomato mayonnaise.
Top bottom halves with hamburgers, then red peppers.
Top with onion slices.
Cover with top halves of buns.

Description : "Bon Appetit 2002"

Contributed to the FareShare Gazette by Jennie; 8 June 2002.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 977 Calories; 74g Fat (67.6% 
calories from fat); 42g Protein; 37g Carbohydrate; 5g Dietary Fiber; 
184mg Cholesterol; 1420mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 
5 Lean Meat; 2 1/2 Vegetable; 10 Fat.
                      
* Exported from MasterCook *

                         Beef Dressing Casserole

Recipe By     :Laura Lewis - Illinois
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  onion -- chopped
     1/4           cup  celery leaves -- minced
  1           teaspoon  poultry seasoning
  12            slices  dry bread -- cut
                        into 1/2-inch cubes
  2               cans  mushroom soup -- (undiluted)
  1                cup  milk
  2             pounds  ground beef
  1         tablespoon  prepared mustard
  1           teaspoon  Worcestershire sauce

Mix onion, celery leaves, poultry seasoning, and dried bread cubes.
Add 1 can soup and milk.
Cover and set in refrigerator overnight.
Next day, mix meat and mustard.
Add bread mixture.
Mix it thoroughly.
Turn into a 13x9x2-inch pan. (I prefer Pyrex.)
Pat it down.
Spread 1 can of diluted soup on top.
Bake at 375 degrees F. for about 1 hour, or a little less.
Cut this casserole in squares and garnish with parsley.

Note : Cranberry salad is a delightful accompaniment.

Recipe by: Laura Lewis - Illinois

 From Aunt Libby's Kitchen A-B

Contributed to the FareShare Gazette by Cora; 17 June 2002.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 3286 Calories; 268g Fat 
(74.3% calories from fat); 166g Protein; 42g Carbohydrate; 4g 
Dietary Fiber; 810mg Cholesterol; 2747mg Sodium.  Exchanges: 1 
Grain(Starch); 22 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 
41 Fat; 0 Other Carbohydrates.




                      
* Exported from MasterCook *

                                 Beerocks

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  bread dough
  1              pound  ground beef
  1             medium  onion -- chopped
  1                     garlic clove -- pressed
  1 1/2      teaspoons  salt
  1 1/2      teaspoons  lemon pepper
  1              small  cabbage head -- chopped
  2        tablespoons  Worcestershire sauce
  2          teaspoons  caraway seeds
                        *Egg Wash*
  1                     egg -- lightly beaten with
  1         tablespoon  cold water

Cook ground beef, onion, garlic, salt and lemon pepper until
browned. Add cabbage, sauce and seeds.
Cook until cabbage is limp.
Drain liquid from filling mixture and let cool a bit.

Divide dough into 12 pieces.
Roll each piece into about a 4 to 5 inch circle (guessing on size
here. It doesn't have to be perfectly round.)
Divide filling among each circle placing filling in center of each.
Pull up the sides stretching them around filling and pinch together.
Place each on cookie sheet, seam/pinched side down.
Brush each with egg wash.
Bake at 350F. for 30 minutes or until browned.

Makes 12

* Note: I have also seen them made spicy. Substituting taco
seasoning and omitting the caraway and Worcestershire sauce.
Serve with mustard. Yes mustard.

Contributed to the FareShare Gazette by bitsy; 15 June 2002.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 390 Calories; 21g Fat (47.7% 
calories from fat); 13g Protein; 39g Carbohydrate; 3g Dietary Fiber; 
48mg Cholesterol; 1215mg Sodium.  Exchanges: 2 Grain(Starch); 1 
Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.


                      
* Exported from MasterCook *

                            Braised Short Ribs

Recipe By     :Partyline - WBBW Radio Recipe
Serving Size  : 5     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2         pounds  beef short ribs
  1           teaspoon  salt
     1/4      teaspoon  black pepper
  1           teaspoon  sweet paprika
  1           teaspoon  dry mustard
  2          teaspoons  Worcestershire sauce
  2          teaspoons  sugar
     1/2           cup  ketchup
  1                cup  water
     1/2           cup  cider vinegar
     3/4           cup  chopped onions
  1                     garlic clove -- minced

You need about 3 to 3 1/2 pounds beef short ribs.
If they are layered thickly with fat, cut them in half lengthwise
and cut off all excess fat.
Now cut them into serving size pieces.

Brown the pieces over high heat to braise and melt off any fat on
both sides. Pour off any fat and add remaining ingredients.

Cover and cook for 1 1/2 hours or until meat is fork tender.
The last 20 minutes, remove cover, and continue cooking to thicken
the sauce.

Serves 5

NOTES : Very, very delicious! Truly a man's meal!

Contributed to the FareShare Gazette by Sandy; 21 June 2002.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1281 Calories; 115g Fat (81.5% 
calories from fat); 47g Protein; 12g Carbohydrate; 1g Dietary Fiber; 
241mg Cholesterol; 889mg Sodium.  Exchanges: 0 Grain(Starch); 6 1/2 
Lean Meat; 1/2 Vegetable; 16 Fat; 1/2 Other Carbohydrates.

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