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FareShare Gazette Recipes -- December 2002 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Savory Chicken Cheesecake
Savory Onion Twist

Scottish Oatcakes

She-Crab Soup from the Lynnhaven Fish House

Spaghetti alla Carbonara

Spaghetti with Clam Sauce

Spinach-Feta Bread LF

Stewed Dry Figs Dessert (Hoshaf me fiq te thate)

Subway Sweet Onion Sauce

Sugar-Free Pecan Pie

Sweet & Sour Chicken Breasts

Sweet Onion Pizza

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                      * Exported from MasterCook *

                        Savory Chicken Cheesecake

Recipe By     :
Serving Size  : 24    Preparation Time :0:15
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  cream cheese -- softened
  8             ounces  sour cream and onion dip
  1         tablespoon  all-purpose flour
  1 1/2      teaspoons  dried dill weed
  3              large  eggs
  1                cup  cooked chicken -- finely chopped
     1/2           cup  cranberry-orange relish -- drained
  2        tablespoons  chopped walnuts -- toasted
                        julienned orange peel -- if desired

Heat oven to 300 degrees F. Lightly grease springform pan, 8x3 inches.

Beat cream cheese in large bowl with electric mixer on medium speed
until fluffy. Beat in dip, flour and dill weed. Beat in eggs, one at 
a time. Fold in chicken. Spread in pan.

Bake about 1 1/4 hours or until edge is golden brown and center is
firm. Cool 15 minutes.

Run metal spatula along side of cheesecake to loosen. Cover tightly 
and refrigerate at least 4 hours but no longer than 24 hours.

Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle 
with walnuts.

Garnish with orange peel.

To serve, cut in wedges.

Serves 24

Source : "Betty Crocker's Best Christmas Cookbook, p. 31"

Copyright : "IDG Books Worldwide, Inc. 1999 by General Mills,
ISBN 0-02-863465-9"

Start to Finish Time: "5:45"

T(Baking Time): "1:15"

Contributed to the FareShare Gazette by Bobbie; 9 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 100 Calories; 8g Fat (69.4% calories 
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 49mg 
Cholesterol; 69mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
0 Vegetable; 0 Fruit; 1 1/2 Fat.


                      * Exported from MasterCook *

                            Savory Onion Twist

Recipe By     :
Serving Size  : 16    Preparation Time :0:15
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***EASY REFRIGERATOR DOUGH***
  1            package  regular yeast
                        or quick active dry yeast
  1 1/2           cups  very warm water -- (120 to 130 degrees)
  1                cup  unseasoned lukewarm mashed potatoes
     2/3           cup  sugar
     2/3           cup  shortening
  1 1/2      teaspoons  salt
  2              large  eggs
  6               cups  bread flour
                        or all-purpose flour -- (6 to 7)
                        ***FILLING***
  1                cup  Swiss cheese -- shredded
                        or mozzarella cheese -- shredded
     1/4           cup  finely chopped red or green bell pepper
  2        tablespoons  onion -- finely chopped
  2        tablespoons  mayonnaise
                        or salad dressing
  1         tablespoon  chopped fresh cilantro
                        or 1 teaspoon dried cilantro
     1/2      teaspoon  ground cumin

***EASY REFRIGERATOR DOUGH***

Dissolve yeast in warm water in large bowl.  Stir in potatoes, sugar, 
shortening, salt, eggs and 3 cups of the flour. Beat with spoon until 
smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 5 minutes or until 
smooth and elastic. Place in greased bowl; turn greased side up.
Cover bowl tightly; refrigerate at least 8 hours but no longer than
5 days.

Punch dough down before using.

***SAVORY ONION TWIST***

Prepare Easy Refrigerator Dough.
Divide dough in half; cover and refrigerate half of dough for another
use.

Grease large cookie sheet.
Roll remaining half of dough on lightly floured surface into
rectangle, 15 x 10 inches.
Mix 1/2 cup of the cheese and the remaining ingredients.
Spread cheese mixture over dough to within 1/2 inch of edges.
Roll up dough, beginning at 15-inch side; pinch edge of dough into
roll to seal.

Cut roll lengthwise in half.
Place halves, filling sides up and side by side, on cookie sheet;
twist together gently and loosely. Pinch edges to fasten.
Cover and let rise in warm place about 25 minutes or until double.
(Dough is ready if indentation remains when touched.)

Heat oven to 375 degrees F.

Bake 20 to 25 minutes or until golden brown.
Immediately sprinkle with 1/2 cup remaining cheese.

Serve warm.

Serves 16 ( 1 loaf)

Source : "Betty Crocker's Best Christmas Cookbook, p. 190"

S(mastercook formatting by): " Beckie Lott, rhebeka@bellsouth.net)"

Copyright : "IDG Books Worldwide, Inc. 1999 by General Mills,
ISBN 0-02-863465-9"

Yield : "1 loaf"

Start to Finish Time: "9:30"
T(Baking Time): "0:25"

Holiday Hints:  We think you'll love this twist so much
you'll want to make another one right away! If you prefer, shape the
second half of dough into 24 rolls and place on greased cookie sheet.
Cover and let rise in warm place about 1 hour or until double.
Bake at 400 degrees F. about 15 minutes or until golden brown.

NOTES : I haven't tried this but I have made one similar using my ABM
on dough setting and it worked very well.

Contributed to the FareShare Gazette by Bobbie; 9 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 341 Calories; 13g Fat (35.4% calories 
from fat); 9g Protein; 46g Carbohydrate; trace Dietary Fiber; 30mg 
Cholesterol; 236mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 
0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                            Scottish Oatcakes

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  1                cup  oat flour -- (3 1/2 oz/110 g)
  1         tablespoon  natural cane sugar -- plus
                        extra for sprinkling
     1/4      teaspoon  baking powder
     1/8      teaspoon  sea salt
  3        tablespoons  1% vanilla soy milk -- (3 to 4)
                        plus extra for brushing
  1         tablespoon  unsweetened applesauce
     1/2           cup  old-fashioned rolled oats -- (1 1/2 oz/45 g)

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet
lightly with cooking spray

2. In a food processor, combine oat flour, sugar, baking powder and
salt. Pulse briefly. Add 3 tablespoons of the soy milk and the
applesauce and pulse for 45 seconds, just until mixture forms a ball.
If too dry, add a little more soy milk.

3. Place dough on a lightly floured work surface. Knead in all but 2
tablespoons of the rolled oats. Flatten into a disk and roll into a
9-inch (23-cm) circle. Brush with soy milk; sprinkle with sugar and
the remaining 2 tablespoons oats. Cut into 10 wedges. Transfer to
prepared baking sheet.

4. Bake until firm and lightly browned, about 15 minutes.

Source : "Miavita.com"
Copyright : "Copyright: 2002 Miavita Inc."
Yield : "10 oatcakes"

Contributed to the FareShare Gazette by Fatima; 30 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 16 Calories; trace Fat (13.9% calories 
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
36mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 
0 Other Carbohydrates.


                      * Exported from MasterCook *

               She-Crab Soup from the Lynnhaven Fish House

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2        gallon  milk
     1/2         pound  unsalted butter
  1                cup  all-purpose flour
  1               dash  nutmeg
  1               dash  cinnamon
  1               dash  ground cloves
                        salt and pepper -- to taste
  1               dash  onion powder
  1               dash  garlic powder
  1                cup  cooking sherry
  1              pound  crabmeat -- backfin

In double broiler, heat milk to steaming (do not allow to boil).

Melt butter in saucepan. Add flour to melted butter, stirring until 
lightly browned. Add seasonings and mix well.

Add steaming milk to butter and flour mixture. Add sherry, mixing well.

Heat over medium heat for approximately 5 minutes. Add crab meat and 
stir gently. Heat thoroughly for another five minutes.

Serve hot.

Source :  "John Chapman, Executive Chef"

NOTES : Makes 4 to 6  servings.

Winner of the 2002 Hampton Roads She-Crab Soup Championship.
This recipe excludes the chef's "secret ingredient" but is a tasty
soup anyway.

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; 1 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 669 Calories; 43g Fat (61.0% calories 
from fat); 27g Protein; 34g Carbohydrate; 1g Dietary Fiber; 186mg Cholesterol; 
388mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Non-Fat Milk; 
8 Fat.


                      * Exported from MasterCook *

                         Spaghetti alla Carbonara

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  pancetta
  2        tablespoons  olive oil
  1         tablespoon  butter
  4                     garlic cloves -- peeled and
                        lightly crushed
     1/4           cup  dry white wine
                        Salt
  1              pound  spaghetti
  3                     eggs
     1/4           cup  freshly grated Romano cheese
     1/2           cup  Parmesan cheese
                        Freshly ground black pepper
  2        tablespoons  parsley -- chopped fine

Cut the pancetta into small pieces.

Put the oil, butter, and crushed garlic into a saucepan or small
sauté pan, turn on the heat to medium high. When the garlic becomes 
colored a deep gold, remove and discard it.

Put the pancetta into the pan and sauté until it begins to be crisp 
at the edges. Add the wine and let it boil away for a minute or two; 
then turn off the heat.

Bring 4 or 5 quarts of water to a boil. Add 2 to 3 tablespoons salt 
and when the water returns to a boil, put in the spaghetti.

Take the bowl from which you will be serving the spaghetti later and
into it break the three eggs. Beat them lightly, then mix into them 
both grated cheeses, a liberal grinding of black pepper and the 
parsley.

When the spaghetti is tender but firm to the bite, drain it and put
it into the serving bowl with the egg and cheese mixture. Toss rapidly 
and thoroughly until it is well coated.

Reheat the pancetta over high heat, then pour the entire contents of
the pan over the spaghetti. Toss again thoroughly and serve immediately.

Contributed to the FareShare Gazette by Jennie; 3 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 727 Calories; 22g Fat (28.7% calories 
from fat); 39g Protein; 87g Carbohydrate; 3g Dietary Fiber; 196mg 
Cholesterol; 1797mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 
0 Vegetable; 2 1/2 Fat.


                      * Exported from MasterCook *

                        Spaghetti with Clam Sauce

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Spaghetti -- uncooked
                        or Linguine -- uncooked
  2        tablespoons  vegetable oil
  2                     garlic cloves -- minced
  13            ounces  chopped clams -- drained
                        [reserve liquid] -- (2 6 1/2-ounce cans)
     1/2           cup  chopped fresh parsley
     1/4           cup  dry white wine
  1           teaspoon  oregano -- or thyme leaves
     1/4      teaspoon  white pepper

Cook pasta according to package directions; drain.

In a medium skillet, heat oil. Add garlic. Stir in reserved liquid 
from clams and parsley; cook and stir 3 minutes. Add clams, wine, 
basil and pepper. Simmer on low heat for 5 minutes.

Pour sauce over spaghetti and serve immediately.

Contributed to the FareShare Gazette by Jennie; 3 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 317 Calories; 5g Fat (15.4% calories 
from fat); 19g Protein; 45g Carbohydrate; 2g Dietary Fiber; 31mg 
Cholesterol; 58mg Sodium.  Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 
0 Vegetable; 1/2 Fat.


                      * Exported from MasterCook *

                          Spinach-Feta Bread LF

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     loaf frozen white bread dough -- (1-pound)
  1                cup  crumbled feta cheese -- (4 ounces)
     1/3           cup  less-fat cream cheese
     1/2      teaspoon  dried oregano
     1/4      teaspoon  salt
  1                can  artichoke hearts -- (14-ounce)
                        drained and chopped
  1            package  frozen chopped spinach -- (10-ounce)
                        thawed, drained and squeezed dry
  3                     garlic cloves -- minced
  1              large  egg white
                        Cooking spray
  2        tablespoons  grated fresh Parmesan cheese -- (1/2 ounce)

1. Thaw dough in refrigerator 12 hours.

2. Combine feta and next 7 ingredients (feta through egg white) in a bowl.

3. Roll dough into a 16 x 10 inch rectangle on a lightly floured
surface. Spread spinach mixture over dough, leaving a 1/2-inch border.
Beginning with a long side, roll up jelly-roll fashion; pinch seam and
ends to seal. Place roll, seam side down, on a baking sheet coated
with cooking spray. Cut diagonal slits into top of the roll using a
sharp knife. Cover and let rise in a warm place (85 degrees F.), 1 hour 
or until doubled in size.

4. Preheat oven to 350 degrees F.

5. Sprinkle Parmesan cheese over the top of the roll. Bake at 350
degrees F. for 45 minutes or until golden.

Source : "Cooking Light"

Contributed to the FareShare Gazette by Fatima; 22 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 39 Calories; 2g Fat (49.6% calories 
from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 
179mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
1/2 Fat.


                      * Exported from MasterCook *

             Stewed Dry Figs Dessert (Hoshaf me fiq te thate)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
  4               cups  milk
  1                cup  finely-grated dry figs
                        Cinnamon

Stir sugar in milk, bring to a boil and remove from heat. Add figs
slowly, stirring continuously. Pour into earthenware serving bowls and
bake in moderate oven (350 degrees) for 10 minutes. Chill and sprinkle
with cinnamon. Serve cold.

Serves 4

Source : The Best of Albanian Cooking by Klementina and R. John Hysa

Contributed to the FareShare Gazette by Fatima; 21 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 343 Calories; 8g Fat (20.9% calories 
from fat); 8g Protein; 61g Carbohydrate; 0g Dietary Fiber; 33mg 
Cholesterol; 120mg Sodium.  Exchanges: 1 Non-Fat Milk; 1 1/2 Fat; 3 1/2 
Other Carbohydrates.


                      * Exported from MasterCook *

                         Subway Sweet Onion Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  light corn syrup
  1         tablespoon  minced white onion
  1         tablespoon  red wine vinegar
  2          teaspoons  white distilled vinegar
  1           teaspoon  balsamic vinegar
  1           teaspoon  brown sugar
  1           teaspoon  buttermilk powder
     1/4      teaspoon  lemon juice
     1/8      teaspoon  poppy seeds
     1/8      teaspoon  salt
  1              pinch  cracked black pepper
  1              pinch  garlic powder

Combine all ingredients in a small microwave-safe bowl. Heat
mixture uncovered in the microwave for 1 to 1 1/2 minutes on
high until mixture boils rapidly. Whisk well, cover and cool.

Makes about 2/3 cup.

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

Per Serving (excluding unknown items): 120 Calories; trace Fat (0.3% calories 
from fat); trace Protein; 33g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 117mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 
0 Fat; 2 Other Carbohydrates.

NOTES : 

Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Gary; 13 December 2002.


                      * Exported from MasterCook *

                           Sugar-Free Pecan Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             9 inch  unbaked pastry crust -- (22 cm)
  1                cup  Featherlite sugar-free maple syrup -- (250 mL)
  4                     eggs
     1/8      teaspoon  salt -- (0.5 mL)
  1           teaspoon  vanilla -- (5 mL)
  6            packets  Sweet 'N Low
  2        tablespoons  margarine -- (30 mL)
  1                cup  pecans -- (250 mL)

Preheat oven to 350F (180C).

Beat eggs slightly; add syrup and vanilla.

Melt margarine and mix into the egg mixture. Add salt and Sweet 'N Low 
sweetener. Beat well; add pecans.

Stir and pour into pie shell.

Bake for about 60 minutes or until center is firm.

MC format and metric conversion by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 8 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 150 Calories; 14g Fat (82.6% calories 
from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 
94mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat.


                      * Exported from MasterCook *

                       Sweet & Sour Chicken Breasts

Recipe By     :from a church cook book
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     boneless skinless chicken breasts -- (6 to 8)
  1 1/2           cups  fat free Catalina salad dressing
  1            package  dry onion soup mix
  1                can  whole berry cranberry sauce

Blend salad dressing, soup mix and cranberry sauce in blender and
pour over chicken breasts that have been placed in casserole dish.

Bake (uncovered) at 350F. for about 30 minutes or until chicken tests
done and sauce is bubbly.

(I added mushrooms and bell pepper chunks to the sauce as well.)

Great over rice!

 From a church cook book.

MC format by Hallie. :)

Contributed to the FareShare Gazette by Laurie; 7 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 260 Calories; 3g Fat (10.8% calories 
from fat); 54g Protein; 0g Carbohydrate; 0g Dietary Fiber; 137mg 
Cholesterol; 153mg Sodium.  Exchanges: 7 1/2 Lean Meat.


                      * Exported from MasterCook *

                            Sweet Onion Pizza

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  active dry yeast
  1 1/4           cups  warm water -- (about 110 degrees
                        F.)
  1 1/2    tablespoons  olive oil
  1           teaspoon  sugar and salt
  1 1/2           cups  whole wheat flour
  1 1/2           cups  all-purpose flour -- (about)
  3              large  onions -- thinly sliced
     1/2           cup  low-sodium chicken broth
  4                     medium-size pear-shaped tomatoes -- thinly
                        sliced
                        (Roma-type)
  1            package  frozen artichoke hearts -- thawed
                        [about 10-oz]
  1                cup  crumbled feta cheese -- (about 4 oz)
  1         tablespoon  fresh oregano leaves
                        or 1 teaspoon dry oregano

In a large bowl, combine yeast and water; let stand for 5 minutes to
soften yeast. Add oil, sugar, salt, and whole wheat flour. Beat with
a heavy spoon or an electric mixer until flour is moistened.

To knead by hand, stir in 1 1/2 cups of the all purpose flour with a
heavy spoon. Scrape dough onto a lightly floured board and knead until
smooth and elastic (about 5 minutes), adding more all-purpose flour as
needed to prevent sticking.

To knead with a dough hook, mix in 1 cup of the all-purpose flour.
Beat at medium speed until dough is smooth and elastic (about 3
minutes); if dough is sticky, add more all-purpose flour, 1 tablespoon
at a time.

Place dough in an oiled bowl and turn over to grease top. Cover with
plastic wrap; let dough rise in a warm place until doubled (about 1
hour).

While dough is rising, combine onions and broth in a wide frying pan.
Cook over medium-high heat, stirring occasionally, until onions are
soft and golden and all liquid has evaporated (about 30 minutes).
Remove from heat and let cool.
Punch dough down, turn out onto a floured board, and roll out to a
15-inch-diameter round. Transfer to a lightly greased 14-inch pizza
pan; roll edges in to form a rim. Cover dough with onions, then top
with tomatoes and artichokes.
Sprinkle with cheese and oregano.

Bake pizza in a 425 degree F. oven until edges of crust are golden
(about 25 minutes). To serve, cut into wedges in pan.

Source : "Sunset More Low Fat Recipes"

Contributed to the FareShare Gazette by Fatima; 26 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 254 Calories; 7g Fat (25.5% calories 
from fat); 10g Protein; 39g Carbohydrate; 4g Dietary Fiber; 17mg 
Cholesterol; 217mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 
1/2 Vegetable; 1 Fat.
 

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