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

Recipes Included On This Page

Baked Clams With Garlic Butter
Bewitching Cocoa Bites
Black Russian
Bloody Mary
Boo Bites
Brandy Alexander
Bratwurst With Apples and Kraut
Bryanna's Rich Brown (Fat-Free!) Yeast Gravy
Bryanna's Vegetarian Scrapple

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* Exported from MasterCook * Baked Clams With Garlic Butter Recipe By :Grace Adams Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter -- softened 4 tablespoons fresh chervil -- chopped salt pepper -- generous grinding 4 tablespoons parsley -- fresh chopped 1 tablespoon garlic -- finely minced 4 tablespoons Gruyere or Parmesan cheese 1 tablespoon shallots -- finely chopped 24 cherrystone clams Preheat the broiler to high. Open the clams or have them opened, discarding the top shell and loosen the clams on the bottom half of the shell. Blend together in a bowl the butter, salt, pepper, garlic, shallots and chervil. Do not add too much salt because the clams are salty. Spoon an equal amount of the herb butter on top of each clam and smooth it slightly. Arrange the clams on a baking dish and sprinkle cheese over each clam. Place the clams under the broiler 5 to 6 inches from the heat. Broil about 3 to 4 minutes until hot and golden brown. Do not overcook. Contributed to the FareShare Gazette by Bobbie; 29 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 18g Fat (74.1% calories from fat); 10g Protein; 4g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 220mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

* Exported from MasterCook * Bewitching Cocoa Bites Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups crisp rice cereal 6 tablespoons butter or margarine 3 cups miniature marshmallows or 30 large marshmallows 1 2/3 cups REESE'S Peanut Butter Chips -- (10-oz. pkg.) 1/3 cup HERSHEY'S Cocoa 1/3 cup light corn syrup HERSHEY'S Holiday Bits for Baking 1. Measure cereal; set aside. Melt butter in large saucepan over low heat. Add marshmallows, peanut butter chips and cocoa. Cook over low heat, stirring constantly, until marshmallows and chips are melted. Remove from heat. 2. Stir in corn syrup. Add cereal; stir until well coated. 3. Shape mixture into 1-1/2-inch balls, stirring a few times during shaping. Place on cookie sheet. Cool completely. Press about 6 bits into each treat, if desired. Store in cool dry place. About 3-1/2 dozen treats. MICROWAVE DIRECTIONS: 1. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 45 seconds or until melted. 2. Add marshmallows, peanut butter chips and cocoa; stir. Microwave at HIGH 1 1/2 minutes; stir until mixture is smooth. Stir in corn syrup. 3. Add cereal; stir until well coated. Shape as directed above. Source : http://www.hersheys.com Contributed to the FareShare Gazette by Dee; 30 October 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 2g Fat (48.2% calories from fat); trace Protein; 4g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 21mg Sodium. Exchanges: 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Black Russian Recipe By :The Standard Bartender's Guide Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jigger vodka 1 jigger dry gin 1 jigger Creme de menthe Stir well with ice and strain into glass. From The Standard Bartender's Guide by Patrick Gavin Duffy. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 3 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; trace Fat (1.6% calories from fat); 0g Protein; 21g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: .

* Exported from MasterCook * Bloody Mary Recipe By :The Standard Bartender's Guide Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jigger vodka 2 jiggers tomato juice 1/3 jigger lemon juice 1 dash Worcestershire sauce Salt and pepper -- to taste Shake well with ice and strain into glass.

From The Standard Bartender's Guide by Patrick Gavin Duffy. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 3 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; trace Fat (1.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 337mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates.

* Exported from MasterCook * Boo Bites Recipe By :The Ultimate Bread Machine Cookbook by Lacalamita Serving Size : 48 Preparation Time :0:30 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine or butter -- (1/2 stick) 30 large marshmallows or 3 cups miniature marshmallows 1/4 cup light corn syrup 1/2 cup REESE'S Creamy Peanut Butter 1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips 4 1/2 cups crisp rice cereal Line cookie sheet with wax paper. Melt butter in large saucepan over low heat. Add marshmallows. Cook, stirring constantly, until marshmallows are melted. Remove from heat. Add corn syrup; stir until well blended. Add peanut butter and chocolate chips; stir until chips are melted and mixture is well blended. Add cereal; stir until well coated. Cool slightly. With wet hands, shape mixture into 1-1/2 inch balls; place balls on prepared cookie sheet. Cool completely. Store in cool, dry place. Start to Finish: 1 Hr. 30 min. About 4 dozen bites. © Copyright 2001 Candy-Lovers.com, All Rights Reserved Contributed to the FareShare Gazette by Gary; 30 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (0.3% calories from fat); trace Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Other Carbohydrates.

* Exported from MasterCook * Brandy Alexander Recipe By :The Standard Bartender's Guide Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 brandy 1/3 Creme de cacao 1/3 cream Shake well with ice and strain into glass. From The Standard Bartender's Guide by Patrick Gavin Duffy. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 3 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 20g Fat (82.5% calories from fat); 2g Protein; 8g Carbohydrate; 0g Dietary Fiber; 70mg Cholesterol; 30mg Sodium. Exchanges: 4 Fat.

* Exported from MasterCook * Bratwurst With Apples and Kraut Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tart apples -- peeled, cored and sliced -- (about 3 cups) 1 pound sauerkraut [1- to 1 1/2-lb. bag] 1 pound bratwurst links -- halved crosswise 1/4 cup brown sugar 1 teaspoon caraway seeds 1 cup water In a crockery cooker stir together all ingredients. Add 1 cup water. Cover and cook on low for 4-5 hours. Also good with other sausages. Contributed to the FareShare Gazette by Genevieve; 31 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 461 Calories; 30g Fat (57.4% calories from fat); 18g Protein; 32g Carbohydrate; 6g Dietary Fiber; 68mg Cholesterol; 1391mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Bryanna's Rich Brown (Fat-Free!) Yeast Gravy Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1/3 cup flour, white -- unbleached 1/3 cup nutritional yeast flakes 2 tablespoons soy sauce Combine ingredients, bring almost to a boil, turn back stove and heat thoroughly. Contributed to the FareShare Gazette by Fatima; 8 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 1g Fat (7.8% calories from fat); 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 351mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable.

* Exported from MasterCook * Bryanna's Vegetarian Scrapple Recipe By :Bryanna Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups stoneground cornmeal 1/4 cup wheat bran -- or rice bran 1 cup cold water 3 cups boiling water -- with 4 vegetarian bouillon cubes dissolved in it 2 cup crumbled cooked commercial vegetarian 1 " sausage" 1 cup grated scrubbed carrot or chopped unpeeled apple 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon crumbled sage 1/4 teaspoon dried savory 1 whole grain flour for dredging OPTIONAL: 1 teaspoon salt -- if the bouillon is unsalted minced celery -- and/or minced or grated onion Mix the cold water and cornmeal and bran together in a heavy pot. Slowly add the hot bouillon (and salt, if using), along with the herbs, carrot, apple and any optionals. Bring this to a boil, stirring with a heavy wooden spoon. Turn it down, cover and cook until thickened, about 20 minutes, stirring occasionally. When the cornmeal mush is thick, add the crumbled sausage and stir until well-distributed. Pour this into a nonstick or lightly-oiled 9 x 5-inch loaf pan, cover and refrigerate overnight or for several days. When ready to cook, slice the loaf in 1/2-inch-thick slices and dredge in flour. Brown the slices on both sides on a nonstick or lightly-greased heavy frying pan or griddle (an electric pancake griddle works well) over medium heat. (If you don't worry about fat, you can pan-fry the slices in a little oil with a few drops of roasted sesame oil added.) Turn the slices carefully. When they are crispy on the outside, serve with hot applesauce, gravy, maple syrup or ketchup. Source : "Vegsource.com" NOTES : Scrapple is an old Pennsylvania Dutch or Mennonite dish made from yellow corn meal mush with pork scraps and herbs, which is chilled and sliced like Italian polenta, then fried and served with syrup, gravy or applesauce as a breakfast dish. My version uses stoneground cornmeal, a little bran, grated carrot and chopped apple, and vegetarian sausage for a delicious, down-home breakfast or supper dish which feels hearty, but is low-fat and high-fiber! Make the scrapple loaf several days ahead of time, then slice it and brown it at the last minute. Serve it with applesauce, maple syrup, ketchup or a simple version of the gravy below. Contributed to the FareShare Gazette by Fatima; 8 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (10.7% calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

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