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FareShare Gazette Recipes -- November 2002 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Catfish Fillets With Horseradish Sauce
Baked Chili-Cheese Spread

Baked Scallops by Art

Barley Cookies

Burgundy Roast Ham

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                       * Exported from MasterCook *

               Baked Catfish Fillets With Horseradish Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         Pounds  Catfish fillets
  1         Tablespoon  Lemon juice
                        Egg whites
  2        Tablespoons  Sour cream
  1         Tablespoon  Grated onion
  1              Clove  garlic
     1/4      Teaspoon  Dry mustard
     1/4      Teaspoon  White pepper
  2        Tablespoons  Butter or margarine
  2        Tablespoons  Flour
  1                Cup  Milk
  4          Teaspoons  Prepared horseradish

Arrange fish on baking pan sprayed with nonstick cooking spray.
Sprinkle with lemon juice.

In small bowl beat egg whites until soft peaks form. Fold in sour
cream, onion, garlic, mustard and 1/8 teaspoon white  pepper. Spoon
some of mixture on top of each fillet. Bake at 375F for 20 minutes or
until fish is opaque or skewer glides easily through flesh.

Meanwhile in small saucepan melt butter. Blend in  flour until
smooth. Stir in milk, horseradish and remaining 1/8 teaspoon
white pepper. Cook and stir over medium heat until mixture is
bubbly and  slightly thickened. Serve over fish.

Contributed to the FareShare Gazette by Art; 21 November 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 286 Calories; 14g Fat (45.4% 
calories from fat); 31g Protein; 8g Carbohydrate; trace Dietary Fiber; 
126mg Cholesterol; 182mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean 
Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other 
Carbohydrates.


                      * Exported from MasterCook *

                        Baked Chili-Cheese Spread

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  yellow cornmeal
  1         tablespoon  chili powder
  24            ounces  cream cheese -- softened
  2              large  eggs
  2          teaspoons  garlic powder
  1 1/2      teaspoons  ground cumin
  8             ounces  green chiles -- diced (canned)
  1                cup  green onions -- sliced
  16            ounces  salsa -- any flavor
  2               cups  shredded cheddar cheese -- (8 ounces)


Preheat oven to 325F. Heavily grease bottom and side of 9-inch
springform pan.

Combine cornmeal and chili powder. Sprinkle over side and bottom of
prepared pan.

Beat cream cheese, eggs, garlic powder and cumin in large mixer bowl
until smooth; stir in chiles and 1/2 cup green onions. Pour half of
batter into pan. Spoon 1 cup salsa on top of batter; sprinkle 1 1/2
cups cheddar cheese over salsa. Spread remaining batter on top of
cheese.

Bake for 55 - 60 minutes or until edges are set but center still
moves slightly. Cool completely in pan on wire rack; remove side of
springform pan. Spread remaining salsa on top; sprinkle with
remaining cheese and green onions.

Serve with tortilla chips, crackers and/or sliced baguettes.

Source : "Ortega"

NOTES :

Printed in The Virginia Pilot, November 13, 2002
Formatted in MasterCook By Art

Join our Free FareShare Gazette Recipe Exchange Group at
Contributed to the FareShare Gazette by Art; 30 November 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 157 Calories; 14g Fat (76.1% 
calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 
57mg Cholesterol; 233mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 
Lean Meat; 1/2 Vegetable; 2 1/2 Fat.


                      * Exported from MasterCook *

                          Baked Scallops by Art

Recipe By     :Art Guyer
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  buttery round crackers -- (Ritz)
                        finely crushed
  1         tablespoon  dried parmesan cheese
  1           teaspoon  dried basil
  1           teaspoon  garlic powder
                        Black pepper -- to taste
                        Salt -- to taste
  2        tablespoons  butter or margarine
  1              small  red bell pepper -- cored,
                        seeded and finely diced
     1/3                sweet         onion -- finely diced
  2               cups  mushrooms -- finely chopped
  1         tablespoon  garlic -- minced
  1              pound  sea scallops -- drained
                        and patted dry
     1/2           cup  butter -- melted
     1/4           cup  dry white wine
     1/2                lemon -- juiced
  1         tablespoon  chopped fresh parsley -- for garnish

1.  Preheat oven to 350F (175 degrees C). Lightly grease a baking
dish large enough to hold the scallops, leaving space between each
of them.

2.  Combine crushed crackers, parmesan cheese and seasonings in a
small bowl. Set aside.

3.  Sauté bell pepper, onion, garlic, and mushrooms in 2 tablespoons
butter or margarine until pepper is tender and onions are
transparent. Set aside.

4.  Press scallops into cracker mixture so they are evenly coated,
and place them in the greased baking dish. Spoon mushroom mixture
around scallops.

3. In a separate bowl, mix together melted butter, wine and lemon
juice; drizzle mixture over scallops.

4. Bake in preheated oven until scallops are lightly browned, about
15 - 20 minutes. Garnish with chopped parsley.

Prep Time:  approximately 15 Minutes.
Cook Time:  approximately 20 Minutes.
Ready in:   approximately 35 Minutes.

Notes :
I put about 20 Ritz crackers in our small food processor and beat
them into fairly fine crumbs. Then I added the parmesan cheese and
seasonings to the processor and finished the job. I also used the
food processor to finely dice the pepper, onion, garlic and
mushrooms.

I used two baking dishes so I could leave plenty of room between the
scallops for the vegetables.

I served this with buttered noodles and green peas.

Formatted in MasterCook by Art

Contributed to the FareShare Gazette by Art; 12 November 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 389 Calories; 30g Fat (69.6% 
calories from fat); 21g Protein; 9g Carbohydrate; 1g Dietary Fiber; 
115mg Cholesterol; 480mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 
Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat.


                      * Exported from MasterCook *

                              Barley Cookies

Recipe By     :The Natural Foods Sweet-Tooth Cookbook
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  barley flour -- (375 mL)
     1/2           cup  buckwheat flour -- (125 mL)
     1/2           cup  chestnut flour -- (125 mL)
                        or sweet rice flour
     1/4           cup  roasted sesame seeds -- (50 mL)
     1/4      teaspoon  sea salt -- (1 mL)
  2        tablespoons  sesame oil -- (30 mL)
                        or sunflower seed oil
  1 1/2           cups  apple juice -- (375 mL)
  1           teaspoon  cinnamon -- (5 mL)

Preheat oven to 350F (180C).

Using a dry cast-iron skillet, pan-roast the flours over a medium
flame until they give off a nutty fragrance. Stir constantly to 
prevent burning. Pour flour into a bowl and let cool.

Mix flours, seeds and salt together. Add oil, rubbing it into the 
dough with your fingers to make a mealy consistency. Add liquid, 
a small amount at a time. As soon as the dough becomes soft and 
holds together, stop adding liquid and knead for about 5 minutes.
Then pinch off pieces of dough and roll into 1-inch (2.5 cm) balls.

Brush cookie sheet with oil and press dough onto surface with the
tines of a moistened fork. Flatten out each ball to a 2-inch (5 cm) 
diameter. Sprinkle with cinnamon. Bake for 20 minutes.

Makes 24 2-inch/5-cm cookies.

Author's note: This light tea cookie is almost like a cracker. It
stores well in an airtight container.

 From The Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973.

Hallie's comment: I'm not sure about the choice of use of either
sesame oil or sunflower seed oil as they are very different in flavour;
the sesame seed oil being much stronger. I think I would try the
sunflower seed oil first.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 5 November 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 58 Calories; 1g Fat (20.8% 
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 21mg Sodium.  Exchanges: 1/2 Grain(Starch); 
0 Fruit; 1/2 Fat.


                      * Exported from MasterCook *

                            Burgundy Roast Ham

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 5-11 Nov. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  fresh ham
                        [shank or butt half]
     1/2           cup  firmly packed brown sugar
  1         tablespoon  cornstarch
  2        tablespoons  burgundy wine -- (2 to 3)
                        or claret
                        Whole  cloves
  1                cup  burgundy wine -- or claret

Place ham, fat side up, on a rack in a shallow roasting pan.
Insert roast meat thermometer in center of thickest part of lean so
that tip does not rest on bone or in fat. Roast, uncovered, at 325F 
for 2 1/2 to 3 hours. (Allow 35 to 40 minutes per pound.)

About 30 minutes before end of roasting time, prepare glaze by mixing
the brown sugar and cornstarch together. Blend in the 2 or 3 
tablespoons Burgundy or claret, stirring until smooth. Remove ham 
from oven.

To score fat, see recipe, Smithfield Ham (page 14). Spread glaze 
over ham.

Pour the 1 cup Burgundy or claret around the ham. Return to oven and 
roast 30 minutes longer or until thermometer registers 185F. Baste 
frequently with the wine.

Remove ham to a warm serving plate; remove thermometer. If sauce in 
pan is too thick, blend in enough wine until of desired consistency.
Serve sauce hot in a separate dish to be spooned over each serving.

Source : "Finest OLD SOUTHERN Recipes"

Copyright : "©1972, 1971, 1967, 1965 Culinary Arts Press, Inc."

Contributed to the FareShare Gazette by Bobbie; 26 November 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 463 Calories; 30g Fat (58.7% 
calories from fat); 35g Protein; 11g Carbohydrate; trace Dietary Fiber; 
124mg Cholesterol; 119mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean 
Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.
 

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