FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- June 2002 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

* 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.

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