Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- July 2002 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

  

Recipes Included On This Page

Banana-Nut Muffins
Basque Bread (Sheepherder's Bread)

Basque Sheepherder's Bread

Bistro-Style Warm Potato Salad

Black Bean and Ham Soup

Bowtie Pasta with Broccoli and Snap Peas

Breadmaker Country Seed Bread

Brownies (Jennie's)

Buffalo Chicken Salad

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                            Banana-Nut Muffins

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  unbleached flour -- sifted
  3          teaspoons  baking powder
     1/2      teaspoon  salt
     1/2           cup  shortening
  1                cup  sugar
  2              large  eggs
  1 1/3           cups  mashed ripe bananas -- (3 medium)
  1                cup  chopped walnuts

Sift together flour, baking powder and salt; set aside.

Cream together shortening and sugar in bowl until light and fluffy,
using electric mixer at medium speed. Beat in eggs, one at a time, 
blending well after each addition. Stir in mashed bananas.

Add dry ingredients all at once, stirring just enough to moisten.
Gently mix in chopped nuts. Spoon batter into greased 3-inch 
muffin-pan cups, filling 2/3rds full.

Bake in 350F oven 20 minutes or until golden brown.

Serve hot with homemade jam or jelly.

Yield : "16 muffins"

NOTES : Bobbie's Note: These were delicious! I made two changes. I
used half granulated sugar and half light brown sugar. I also used
half shortening and half margarine.

Contributed to the FareShare Gazette by Bobbie; 10 July 2002.
bobbi744@attbi.com
www.fareshare.net

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

Per Serving (excluding unknown items): 211 Calories; 11g Fat (47.1% 
calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 
23mg Cholesterol; 165mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 2 Fat; 1 Other Carbohydrates.



                      * Exported from MasterCook *

                    Basque Bread (Sheepherder's Bread)

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  very hot tap water
     1/2           cup  butter -- margarine
                        or shortening
     1/2           cup  sugar
  2 1/2      teaspoons  salt
  2           packages  quick rising yeast
  9 1/2           cups  all purpose flour -- about
                        salad oil -- for oiling the pan

In a bowl, combine the hot water, butter, sugar and salt. Stir 
until the butter melts; let cool to about 110 degrees or 115
degrees. Stir in the yeast, cover, and set in a warm place 
until bubbly -- about 15 minutes.

Add 5 cups of flour and beat with a heavy duty mixer or wooden 
spoon to form a thick batter. With a spoon, stir in enough of 
the remaining flour (about 3 1/2 cups) to form a stiff dough.

Turn the dough out onto a floured board and knead until smooth, 
about 10 minutes, adding flour as needed to prevent sticking.
Turn dough into a greased bowl, cover, let rise in warm place
until doubled in size, about 1 1/2 hours.

Punch down dough and knead on a floured board to form a smooth ball.
Cut a circle of foil to cover the bottom of the Dutch oven (iron).
Grease well inside the oven and the underside of the lid with salad
oil.

Place dough in pot and cover with lid. Let rise in warm place until
the dough pushes up the lid by about 1-2 inch. (about 1 hour)- watch
closely.

Bake, covered, in a 375 degree oven for 12 minutes. Remove lid, bake 
another 30-35 minutes. Remove from oven, turn loaf out onto cooling 
rack. 

Makes 1 very large loaf.

You will need a 10 inch cast-iron covered Dutch oven (5-qt. size).

NOTES : From the Frugal Gourmet

Originally this bread was simply baked in the ground with hot rocks
or on top of the fire with coals on top of the pot. The great people
at "Sunset Magazine" have worked with some Basque sheepherders and
have come up with the following recipe.

Contributed to the FareShare Gazette by Suzie; 11 July 2002.
smay@tds.net
www.fareshare.net

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

Per Serving (excluding unknown items): 75 Calories; 6g Fat (67.2% 
calories from fat); trace Protein; 6g Carbohydrate; 0g Dietary Fiber; 
16mg Cholesterol; 392mg Sodium.  Exchanges: 1 Fat; 1/2 Other 
Carbohydrates.



                      * Exported from MasterCook *

                        Basque Sheepherder's Bread

Recipe By     :Sunset Breads; 1984
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  very hot tap water
     1/2           cup  butter or margarine -- (1/4 lb.)
     1/3           cup  sugar
  2 1/2      teaspoons  salt
  2           packages  active dry yeast
  9               cups  all-purpose flour -- (9 to 9 1/2 cups)
                        Salad oil

In a large bowl, combine hot water, butter, sugar and salt.
Stir until butter has melted; let cool to about 110F.
Stir in yeast, cover and set in a warm place until bubbly (about 15
minutes).

Beat in about 5 cups of the flour to make a thick batter.
Stir in enough of the remaining flour (about 3 1/2 cups) to make a
stiff dough.

Turn dough out onto a floured board; knead until smooth and satiny
(10 to 20 minutes), adding flour as needed to prevent sticking.
Place dough in a greased bowl; turn over to grease top.
Cover and let rise until doubled (about 1 1/2 hours).

Punch dough down and knead briefly on a floured board to release air;
shape into a smooth ball.

With a circle of foil, cover the inside bottom of a 5-quart cast-
iron or cast-aluminum Dutch oven. Grease foil, inside of Dutch oven 
and underside of lid with salad oil.

Place dough in Dutch oven and cover with lid. Let rise in a warm 
place until dough pushes up lid by about 1/2 inch (about 1 hour - 
watch closely).

Bake, covered with lid, in a preheated 375F oven for 12 minutes.
Remove lid and bake for another 30 to 35 minutes or until loaf is
golden brown. Remove from oven and turn out onto a rack to cool 
(you'll need a helper). Peel off foil and turn loaf upright.

Makes 1 very large loaf.

Author's notes: Like most breads, this one freezes well and is good
toasted, so don't be deterred by its size.

A Basque sheepherder's staff of life is a vast, dome-shaped loaf of
bread baked in a kettle in a pit under a campfire.
Before serving it, the herder's custom is to slash the sign of the
cross in the top of the loaf, then serve the first piece to his
invaluable dog.

 From Sunset Breads; by the editors of Sunset Books and Sunset
Magazine; (c) 1984, 1977, 1966, 1963.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 4 July 2002.

www.fareshare.net

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

Per Serving (excluding unknown items): 325 Calories; 6g Fat (18.1% 
calories from fat); 8g Protein; 58g Carbohydrate; 2g Dietary Fiber; 
16mg Cholesterol; 394mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 
0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.



                      * Exported from MasterCook *

                      Bistro-Style Warm Potato Salad

Recipe By     :Elizabeth Baird's Favourites
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             medium  potatoes
                        [medium-large; 3 pounds/1.35 kg total]
     1/4           cup  chicken stock -- (50 mL)
     1/4           cup  white wine vinegar -- (50 mL)
  1         tablespoon  dry white wine -- (15 mL)
  1           teaspoon  salt -- (5 mL)
     1/4      teaspoon  coarsely ground pepper -- (1 mL)
     1/3           cup  olive oil -- (75 mL)
  1 1/2      teaspoons  coarse mustard -- (7 mL)
                        [coarse-grained Pommery mustard]
     1/4           cup  finely chopped fresh parsley -- (50 mL)
     3/4           cup  thinly sliced onion -- (175 mL)
                        [thinly sliced Spanish onion rings]

This recipe originally comes from l'Express on Rue St-Denis in
Montreal.

Scrub potatoes and cook, covered, in a saucepan of boiling salted
water until tender but still firm. Drain; dry briefly over low heat 
and peel if desired (the recipe suggested using red-skinned potatoes 
if possible). Cut neatly into 1/2-inch (1 cm) slices and place in a 
large shallow bowl. While still warm, sprinkle with stock, vinegar, 
wine, salt and pepper. Turn gently.

Combine oil, mustard and parsley; drizzle evenly over potatoes,
turning gently to coat the slices on both sides.

Taste and adjust seasoning.

Arrange attractively in a serving dish, garnish with onion rings and
serve.

Makes 6 generous servings.

 From Elizabeth Baird's Favourites; 150 classic Canadian recipes;
1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 3 July 2002.

www.fareshare.net

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

Per Serving (excluding unknown items): 262 Calories; 12g Fat (41.4% 
calories from fat); 4g Protein; 35g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 475mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

                      * Exported from MasterCook *

                         Black Bean and Ham Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:15
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  dried black beans -- sorted
                        and rinsed -- (8 oz.)
  1                cup  cooked ham -- cubed (5 1/2 oz.)
     1/2           cup  chopped onion
     1/2           cup  green bell pepper -- in thin strips
  15            ounces  chunky tomato sauce -- with onions,
                        celery & green pepper -- (1 can)
  10 3/4        ounces  condensed tomato soup -- (1 can)
  3               cups  water
  1           teaspoon  cumin
  3          teaspoons  chili powder

Place beans in Dutch oven; add water until about 1 inch above beans.
Bring to a boil. Boil 2 minutes. Remove from heat; cover and let 
stand 1 hour.

Drain liquid from beans; return beans to Dutch oven. Add all
remaining ingredients; mix well. Bring to a boil. Reduce heat; 
simmer 1 1/2 to 2 hours or until beans are tender, stirring 
occasionally.

Makes 6 (1 1/2 cup) servings.

Source : "Pillsbury Classic Cookbook #204, Soups, Chilies and Crock 
Pot Meals, Feb '98, p. 26"

S(MC formatting by): "bobbi744@attbi.cm"
Yield : "9 cups"
Start to Finish Time: "2:45"

NOTES : Ingredient Information: Black beans, a familiar ingredient in
soups, salads and main dishes, are popular in Central and South
American, the Caribbean and Mexico. These small, sweet-tasting beans
worked their way into American cuisine from the Southwestern states.

Healthy Hint: A serving of this soup provides an excellent source of
fiber, 9 grams of the recommended 25 grams we should consume each day.

Kitchen Tip: The beans are done when they are soft and can be
squeezed easily between two fingers.

Bobbie's Note: I made this with some alterations. I had about 2/3
can of black beans and a half a can of fat-free refried beans which 
I substituted for the dried black beans. I also used a half can of
stewed tomatoes instead of the chunky tomato sauce. The flavor was
wonderful. Very easy.

Contributed to the FareShare Gazette by Bobbie; 20 July 2002.
bobbi744@attbi.com
www.fareshare.net

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

Per Serving (excluding unknown items): 250 Calories; 4g Fat (15.0% 
calories from fat); 15g Protein; 40g Carbohydrate; 8g Dietary Fiber; 
13mg Cholesterol; 608mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean 
Meat; 1 1/2 Vegetable; 1/2 Fat.



                      * Exported from MasterCook *

                 Bowtie Pasta with Broccoli and Snap Peas

Recipe By     : Healthycooking Magazine, June 2002
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bowtie pasta
  1              pound  mixed vegetables -- (broccoli,
                        snap peas and green beans)
  2                     Roma tomatoes -- diced
  1              whole  chicken breast -- grilled, cubed
     1/2           cup  fresh parsley -- chopped
                        Dressing:
  4        tablespoons  olive oil
  1                     garlic clove
  1         tablespoon  balsamic vinegar
  1              pinch  salt
                        freshly ground pepper

Cook pasta according to package directions.

Meanwhile, cook vegetables in boiling water for about 5 minutes;
remove and drain well. Place in a bowl and let cool.

Drain pasta well and add to vegetables along with tomatoes, chicken
breast and parsley.

Whisk together dressing ingredients and toss with salad.

Source : "Healthycooking Magazine, June 2002"
S(MC formatting by): "bobbi744@attbi.com"

NOTES : Shown garnished with grated cheese.

Bobbie's Note: This was very good. I made about 1 1/3 times the
recipe and used 3 1/2 cups of cubed chicken and turkey. It made a
HUGE amount of salad. I added extra salt as it was just a bit bland.

Contributed to the FareShare Gazette by Bobbie; 25 July 2002.
bobbi744@attbi.com
www.fareshare.net

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

Per Serving (excluding unknown items): 151 Calories; 10g Fat (61.4% 
calories from fat); 9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 
23mg Cholesterol; 172mg Sodium.  Exchanges: 1 Lean Meat; 1 Vegetable; 
0 Fruit; 1 1/2 Fat.



                      * Exported from MasterCook *

                      Breadmaker Country Seed Bread

Recipe By     :Canadian Living Magazine
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  warm water
  3        tablespoons  vegetable oil
  2        tablespoons  liquid honey
  1 1/8      teaspoons  salt
  2               cups  white flour
  1                cup  whole wheat flour
     1/4           cup  flax seeds
  2        tablespoons  sesame seeds
  1         tablespoon  poppy seeds
  2          teaspoons  active dry yeast

Add ingredients to bread bin/pan in order of list or as manufacturer
suggests. Select "white/powdered milk" or regular cycle.

S(MC formatting by): "Carole Walberg"

Yield : "1 loaf"

NOTES : Bobbie's Notes: This was wonderful bread. We enjoyed the
flavor, texture and ease of cutting this loaf.

Contributed to the FareShare Gazette by Bobbie; 20 July 2002.
bobbi744@attbi.com
www.fareshare.net

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

Per Serving (excluding unknown items): 128 Calories; 4g Fat (31.1% 
calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 152mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1 Fat.



                      * Exported from MasterCook *

                            Brownies (Jennie's)

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Canola oil
  2               cups  sugar
  4                     eggs
  1                cup  flour
     1/2           cup  cocoa
                        salt
  1           teaspoon  vanilla
  2               cups  nutmeats -- (optional)

Bake in a greased pan 40 minutes in a 350F oven.

Contributed to the FareShare Gazette by Jennie; 7 July 2002.
BarFav@aol.com
www.fareshare.net

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

Per Serving (excluding unknown items): 269 Calories; 15g Fat (49.1% 
calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
47mg Cholesterol; 15mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 3 Fat; 1 1/2 Other Carbohydrates.



                      * Exported from MasterCook *

                          Buffalo Chicken Salad

Recipe By     :Family Circle Magazine, 6-20-2000, Bonus insert
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dressing:
     1/2           cup  mayonnaise
     1/4           cup  bottled barbecue sauce
     1/2           cup  crumbled blue cheese -- (about 3 ounces)
  1           teaspoon  hot pepper sauce
  2        tablespoons  milk
                        Salad:
  1 1/4         pounds  boneless skinless chicken breast halves
     1/2      teaspoon  hot pepper sauce
  1              large  carrot -- peeled and shredded
  3               cups  romaine lettuce -- in bite-size pieces
                        [1 head]
  4               cups  iceberg lettuce -- in bite-size pieces
                        [1 head]
  4                     celery ribs -- from the heart
                        [in 1-inch-long, thin match-stick pieces]
  1         tablespoon  crumbled blue cheese

Dressing : Mix mayonnaise, barbecue sauce, blue cheese, hot pepper
sauce and milk in a small bowl.

Salad : Place chicken in glass dish. Add 1/3 cup dressing and hot 
pepper sauce; turn to coat. Cover and refrigerate 30 minutes.

Meanwhile, mix together carrot, romaine, iceberg and celery in bowl.

Heat broiler. Transfer chicken to broiler pan; discard marinade.
Broil 4 inches from heat for 8 minutes; turn and broil 6 minutes or
until internal temperature registers 170 F. on instant-read
thermometer.

Add remaining dressing to greens in bowl. Cut chicken into thin 
slices. Place on salad. Sprinkle with cheese.

Source : "Family Circle Magazine, 6-20-2000, Bonus insert"

S(MC formatting by): "bobbi744@attbi.com"

Contributed to the FareShare Gazette by Bobbie; 21 July 2002.
bobbi744@attbi.com
www.fareshare.net

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

Per Serving (excluding unknown items): 301 Calories; 21g Fat (60.7% 
calories from fat); 26g Protein; 4g Carbohydrate; 2g Dietary Fiber; 
71mg Cholesterol; 409mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1/2 
Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!