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FareShare Gazette Recipes -- October 2002 - G's

 

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Recipes Included On This Page

Gingersnap Baked Apples
Glazed Apples and Sausages

Glazed Ham with Sweet Potatoes and Apples

Greek Garlic Sauce -- Scorthalia

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                      * Exported from MasterCook *

                         Gingersnap Baked Apples

Recipe By     :Sunset
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    two-inch gingersnaps -- broken in pieces
  2        tablespoons  firmly packed brown sugar
  4                     sweet apples -- (Fuji are good)
     1/4           cup  butter or margarine
     1/2           cup  whipping cream
                        or half and half

Whirl gingersnaps and brown sugar in blender to make fine crumbs.

Cut around core 3/4 of the way down apple. Scoop out 1 1/2-inch-wide 
cavity, leaving bottom intact.

Set apples slightly apart in a shallow 2- to 3-quart baking dish.
Spoon 1 tablespoon cookie mixture into each cavity and top with
1/2 teaspoon butter. Sprinkle apples with remaining mixture.

Bake in a 375F oven until apples are tender when pierced with a knife,
about 45 minutes.

Transfer to serving dish and pour cream around each one.

Recipe from Sunset.

Contributed to the FareShare Gazette by Genevieve; 27 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 230 Calories; 23g Fat (86.0% 
calories from fat); 1g Protein; 8g Carbohydrate; 0g Dietary Fiber; 
72mg Cholesterol; 131mg Sodium.  Exchanges: 0 Non-Fat Milk; 4 1/2 Fat; 
1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                        Glazed Apples and Sausages

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  pork sausage links
  2              large  tart apples -- peeled and sliced
  1              large  onion -- chopped
     1/3           cup  water
     1/4           cup  brown sugar

Cook the sausage according to package directions. 

Meanwhile, in a large saucepan, combine the apples, onion, water
and brown sugar. Cook over medium heat for 5 to 8 minutes, stirring 
occasionally. Add the sausages, heat through.

Contributed to the FareShare Gazette by Genevieve; 21 October 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 511 Calories; 46g Fat (81.0% 
calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 
77mg Cholesterol; 760mg Sodium.  Exchanges: 2 Lean Meat; 0 Vegetable; 
0 Fruit; 8 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                Glazed Ham with Sweet Potatoes and Apples

Recipe By     :BHG Recipe Card Library
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fully cooked ham slice
  18            ounces  sweet potatoes -- (vacuum packed)
  2              small  apples -- cored and
                        cut into thin wedges
  1           teaspoon  finely shredded orange peel
     3/4           cup  orange juice
  2          teaspoons  cornstarch
  1           teaspoon  soy sauce
  1           teaspoon  grated gingerroot
  1                     garlic clove -- minced

Trim excess fat from ham; cut into 4 equal portions. Cut up any 
large sweet potatoes.

Arrange sweet potatoes and apple wedges in a baking dish.
Arrange ham pieces atop sweet potatoes and apples.

In a saucepan combine orange peel, orange juice, cornstarch, soy
sauce, gingerroot and garlic. Cook and stir till thickened and bubbly.
Pour over ingredients in baking dish.

Bake covered in a 375F oven for 15 minutes. Uncover and bake about 
10 minutes more till apples are just tender.

Source :  BHG Recipe Card Library (c) 1990.

Contributed to the FareShare Gazette by Cora; 5 October 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 165 Calories; 1g Fat (3.3% 
calories from fat); 2g Protein; 39g Carbohydrate; 5g Dietary Fiber; 
0mg Cholesterol; 98mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 
0 Vegetable; 1 Fruit.


                      * Exported from MasterCook *

                     Greek Garlic Sauce -- Scorthalia

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     garlic cloves -- (6 to 8)
  1           teaspoon  salt
  2               cups  breadcrumbs
                        or 2 mashed potatoes
     1/2           cup  olive oil
     1/4           cup  vinegar

Clean and crush garlic with salt in a mortar. Add either the mashed 
potatoes or the breadcrumbs. Pound well until a smooth paste is 
obtained. Add olive oil and vinegar alternately in very small 
quantities, stirring the sauce with the pestle.

Or, mash potatoes in electric mixer, add garlic paste and olive oil
with the vinegar very slowly until completely absorbed. Continue to 
beat until the sauce is stiff enough to hold its shape.

Serve with boiled or fried fish, fried aubergines (eggplant) or
zucchini (green squash) and with beetroot salad.

With Nuts: Pound with the garlic 1/2 cup blanched and ground almonds
or walnuts.

Blender garlic Sauce: In an electric blender, put:

3 to 4 cloves garlic
1/2 teaspoon salt
2 or 3 tablespoons wine vinegar
1 cup soft breadcrumbs
1/2 cup water
5 tablespoons olive oil 

Blend until garlic sauce is smooth. If the garlic sauce is thin, add 
1 or 2 tablespoons dry breadcrumbs.

This is terrific over hot steamed veggies, fish, or as a dip for
vegetables and or bread, crackers, etc.

Source : "GreekCusine.com"

Contributed to the FareShare Gazette by Fatima; 8 October 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 165 Calories; 18g Fat (95.8% 
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 356mg Sodium.  Exchanges: 0 Vegetable; 3 1/2 
Fat; 0 Other Carbohydrates.
 

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