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FareShare Gazette Recipes -- February 2003 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Black Beans and Couscous
Bourbon Chocolate Parfait

Broccoli Cheese Soup #3

Buttercreams

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                      * Exported from MasterCook *

                         Black Beans and Couscous

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  couscous
  2        tablespoons  fresh lime juice -- (or lemon juice)
  1           teaspoon  red wine vinegar
  3        tablespoons  Non Fat Italian Salad Dressing
     1/2      teaspoon  ground cumin
  8                     green onions -- (1 cup chopped)
  1             medium  red or green bell pepper
     1/4           cup  chopped fresh cilantro -- or parsley
  1                cup  frozen corn
  2               cans  black beans -- drained
                        [two 15-ounce cans]
                        or 4 cups prepared dried beans

Bring 2 1/4 cups water to boil in 2-quart or larger sauce pan and stir
in couscous. Cover, remove from heat. Let stand 5 minutes.

In 3-quart serving bowl, stir together lime juice, vinegar, salad
dressing and cumin. Chop green onions and enough of green tops to
make 1 cup. Pour into bowl. Seed and chop bell pepper into bite-size
pieces, adding it to bowl as you go. Add cilantro or parsley

Pour frozen corn into colander and rinse in cold water to soften
slightly. Drain well and add to bowl. Stir to mix vegetables and
dressing. Drain and rinse black beans with cold water. Drain again to
remove as much water as possible, and all to bowl.

Using same colander, rinse couscous well with cold water, fluffing
thoroughly with fork to break up any chunks. Drain well and add to
bowl. Stir to mix couscous and vegetables well and to coat with
dressing. Season with salt and pepper to taste and serve at once or
refrigerate until ready to serve.

Source : "Modified recipe from Fat Free Cook"

Contributed to the FareShare Gazette by Fatima; 28 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 431 Calories; 1g Fat (3.1% calories 
from fat); 21g Protein; 85g Carbohydrate; 13g Dietary Fiber; 0mg 
Cholesterol; 13mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 
1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                        Bourbon Chocolate Parfait

Recipe By     :Whiskey in the Kitchen by E. & M. Greenberg; 1968
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  cocoa powder -- (125 mL)
     2/3           cup  hot water -- (150 mL)
  1         tablespoon  butter -- (15 mL)
     1/2           cup  honey -- (125 mL)
     1/3           cup  light corn syrup -- (75 mL)
     1/2      teaspoon  vanilla -- (2 mL)
     1/4           cup  bourbon -- (50 mL)
  1              quart  vanilla ice cream -- (1 liter)
     1/2           cup  heavy cream -- (125 mL); whipped

Blend cocoa, water, butter, honey and corn syrup in a saucepan.
Cook, stirring occasionally, until boiling.

Remove from heat; stir in vanilla and bourbon.
Cool.

Place alternate layers of ice cream and chocolate sauce in parfait
glasses.  Place in freezer until ready to serve.

Top with whipped cream.

Serves 6 to 8.

 From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1968.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 10 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 440 Calories; 20g Fat (39.9% calories 
from fat); 5g Protein; 63g Carbohydrate; 2g Dietary Fiber; 71mg 
Cholesterol; 123mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
0 Non-Fat Milk; 4 Fat; 4 Other Carbohydrates.


                      * Exported from MasterCook *

                         Broccoli Cheese Soup #3

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  onions -- chopped
  3              large  potatoes -- peeled and cubed
  1              bunch  broccoli -- uncooked
  15            ounces  chicken broth -- canned
  1                can  cream of chicken soup
  5             ounces  evaporated milk -- canned
  1 1/2           cups  American cheese -- cubed

Combine onion, broccoli, potatoes and chicken broth. Cook until
potatoes are tender.

Add cream of chicken soup, milk and cheese. Heat until cheese is
melted.

NOTES : Bobbie's Note: This was delicious! Very easy.

Contributed to the FareShare Gazette by Bobbie; 2 February 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 255 Calories; 13g Fat (43.1% calories 
from fat); 14g Protein; 23g Carbohydrate; 5g Dietary Fiber; 35mg Cholesterol; 
850mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 
0 Non-Fat Milk; 2 Fat.


                      * Exported from MasterCook *

                               Buttercreams

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  confectioners' sugar
     1/4         pound  butter or margarine -- softened
  8             ounces  cream cheese -- softened
     1/2      teaspoon  vanilla
                        Chocolate wafer melts for molded candy

Cream butter and cheese, slowly add sugar and vanilla and mix well.
Pinch off small pieces and form into a round shape and refrigerate
overnight. Melt chocolate according to package instructions. Dip in
melted chocolate.

Store in refrigerator but serve at room temperature.

Note :  Chocolate Melt wafers can be found in any craft/hobby store.
Dark Chocolate is the best for this rich buttercream.

Original Source Unknown

Contributed to the FareShare Gazette by Dee; 6 February 2003.
www.fareshare.net

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