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FareShare Gazette Recipes -- May 2003 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Scallops with Bacon and Mushrooms
Seventeenth-Century Bread
Shrimp, Peppers & Pea Pods Stir Fry

Snow Peas & Bell Pepper Ribbons

Spudnuts

Standard Roll Dough for Sweet Rolls and Breads - Quick Method

Stir-Fried Peppers With Scallops

Strawberry-Fudge Mud Pie

Summer Fruit Tart

Sweet Cardamom Bread

Sweet Cucumber Pickles

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FareShare Gazette Recipes.

 
                       * Exported from MasterCook *

                    Scallops with Bacon and Mushrooms

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  sea scallops
  2 1/2         slices  bacon -- diced
  4              large  mushrooms -- sliced
                        parsley
                        lemon slices
     1/4           cup  dry bread crumbs
     1/8      teaspoon  salt
  1               dash  black pepper
  1               dash  paprika

Cook diced bacon until crisp. Remove bacon to paper towel, leaving fat in
pan.

Meanwhile combine bread crumbs, salt, black pepper and paprika on a sheet
of waxed paper. Dredge scallops in mixture. Cook in fat (adding a little
oil if they are sticking) with mushroom slices for 8-10 minutes on Medium
heat. Add bacon back to pan just before serving. Sprinkle with parsley.
Serve with lemon slices.

Yield : "2 to 3 servings"

Serving Ideas: I served this with hot rolls and buttered spinach. Rice
pilaf and a  spinach salad would also go well with this dish

NOTES : Bobbie's Note: This was a combination of several recipes. Many had
the scallops wrapped with bacon, but I used far less bacon in this recipe.
The crumb mixture was from another recipe.  I added the mushrooms which
were in other scallop recipes. We liked this a lot.

Contributed to the FareShare Gazette by Bobbie; 3 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 172 Calories; 4g Fat (21.6% calories 
from fat); 22g Protein; 10g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 
434mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 
1/2 Fat.

 

                      * Exported from MasterCook *

                        Seventeenth-Century Bread

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  yeast
  1                cup  whole wheat flour
  1                cup  corn flour
     1/2           cup  rye flour
  1 1/2           cups  flour
  1         tablespoon  sugar
  1           teaspoon  salt
  1 1/2           cups  water -- warm

The water may need to be adjusted to give the proper texture.

Tested in DAK R2D2.

Contributed to the FareShare Gazette by Jim; 2 May 2003.
www.fareshare.net

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


 

                      * Exported from MasterCook *

                   Shrimp, Peppers & Pea Pods Stir Fry

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  shrimp -- cleaned and split
     1/2                onion -- sliced and cut in
                        half
     1/4         pound  mushrooms -- sliced
  1                     red bell pepper -- sliced
     1/2         pound  pea pods -- stringed and
                        blanched
  1         tablespoon  sesame oil
  2          teaspoons  soy sauce
  1         tablespoon  oyster sauce
  1                     garlic -- pressed
  1         tablespoon  sesame seeds -- toasted

Heat oil in wok. Fry garlic 1 minute.
Add shrimp, fry 3 minutes until pink. Add mushroom, peppers and pea pods.
Fry 2 minutes. Add soy and oyster sauce. Toss.
In separate small pan, heat pan to hot. Don't use any oil.
Fry seeds until light brown. Remove wok from heat.
Garnish.
Stir-fry with seeds.

NOTE : Don't stir any meat or fish too much or it will create too much
liquid.

Makes 2 to 3 servings.

Contributed to the FareShare Gazette by Dancer^; 1 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 359 Calories; 10g Fat (26.2% calories 
from fat); 50g Protein; 15g Carbohydrate; 4g Dietary Fiber; 345mg Cholesterol; 
607mg Sodium.  Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 
1 Fat.

 

                      * Exported from MasterCook *

                     Snow Peas & Bell Pepper Ribbons

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  snow peas -- stem ends and
                        strings removed
     1/2      teaspoon  salt
  2             medium  red bell peppers -- (3/4 pound),
                        cored and sliced into 1/8-inch
                        julienne strips
  2             medium  yellow bell peppers -- (3/4 pound),
                        cored and sliced into 1/8-inch
                        julienne strips
  2        tablespoons  olive oil
  1         tablespoon  softened butter
                        Freshly ground black pepper

Bring 2 quarts of water to a boil in a large saucepan.
Add snow peas and salt.

Bring back to a boil; drain and immerse the peas in ice water to stop the
cooking.

Drain and pat dry. (May be prepared up to one day in advance.
Keep refrigerated overnight.)

Heat oil in a large skillet.

Add pepper strips and sauté over high heat, stirring constantly until
peppers are slightly softened, about 1 minute.

Add the snow peas in two batches, stirring until vegetables are heated
through, about 1 minute. Remove from heat and stir in butter.

Season to taste with pepper, and serve immediately.

Contributed to the FareShare Gazette by Dancer^; 19 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 58 Calories; 4g Fat (52.2% calories 
from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
136mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fat.

 

                      * Exported from MasterCook *

                                 Spudnuts

Recipe By     :Favorite Eastern Star Recipes - Olde Family Favorites
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  compressed yeast
     1/2           cup  warm water -- (125 mL)
  1                cup  sugar -- (250 mL) plus
  1           teaspoon  sugar -- (5 mL)
  4               cups  milk -- (1 liter)
  5                     eggs -- well beaten
  1                cup  butter or margarine -- (250 g)
  1 1/2      teaspoons  salt -- (7 mL)
  2               cups  mashed potatoes -- (500 mL)
  2          teaspoons  nutmeg -- (10 mL) optional
                        Flour
                        Hot oil or lard -- for frying

Dissolve yeast in warm water and 1 teaspoon sugar.

Scald milk; cool.

Add yeast to cooled milk; add remaining sugar, eggs, butter, salt, mashed
potatoes and nutmeg. Stir well; add enough flour to make a soft dough.

Let rise until double in bulk. Knead; roll out to 1/2-inch (approx. 1 cm) 
thickness.

Cut with large doughnut cutter or sealer ring.

Fry in hot oil until golden brown.

Contributed by Mrs. Betty Rushford to the Favorite Eastern Star Recipes -
Olde Family Favorites cook book; (no date on my copy).

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 11 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 3700 Calories; 249g Fat (59.6% calories 
from fat); 70g Protein; 310g Carbohydrate; 9g Dietary Fiber; 1573mg Cholesterol; 
6815mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 4 Non-Fat Milk; 
47 Fat; 13 1/2 Other Carbohydrates.

 

                      * Exported from MasterCook *

      Standard Roll Dough for Sweet Rolls and Breads - Quick Method

Recipe By     :The Five Roses Cook Book; 1938 edition
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Foundation Sponge**
     1/4           cup  lukewarm water -- (50 mL)
  1         tablespoon  sugar -- (15 mL)
                        [level tablespoon]
  1                     yeast cake
                        [compressed - or fresh - yeast]
  1 1/2           cups  scalded milk -- (375 mL)
  2 1/2           cups  sifted all-purpose flour -- (625 mL)
                        **Dough**
  1                     egg -- (1 to 4)
     1/4           cup  butter -- (50 mL)
                        [1/4 to 1/2 cup]
     1/4           cup  sugar -- (50 mL)
                        [1/4 to 1/2 cup]
  1 1/2      teaspoons  salt -- (7 mL)
                        All-purpose flour
                        [as needed to make a soft dough]
  1 1/2           cups  floured raisins -- currants
                        or nut meats -- if desired
                        Grated lemon peel -- if desired

**Foundation Sponge**

Add sugar and broken yeast cake to lukewarm water.
Allow mixture to stand until yeast is soft.

Scald milk and allow it to become lukewarm.
Add milk to softened yeast; mix well, then add flour to make a batter that
is quite thick.

Cover closely and set in a warm place until mixture is light and is full
of bubbles.

**Dough**

Let the Foundation Sponge rise until light and full of bubbles.
Beat until smooth.

Cream butter, sugar and eggs the same as when mixing a cake.
Add to the sponge. Beat well.

Add salt and 1 cup of flour.

Mix well, then add more sifted flour to make a soft dough.
Knead until smooth.

If nuts, raisins or currants are used, they should be kneaded in at this
point.

Round up the dough, place in ungreased bowl.

Cover with cloth and lid and let rise at 82 to 86 F. until doubled.

Mould as desired, let rise and bake as directed.

 From The Five Roses Cook Book; 1938 ed.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 18 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 1778 Calories; 54g Fat (27.2% calories 
from fat); 37g Protein; 285g Carbohydrate; 9g Dietary Fiber; 311mg Cholesterol; 
3733mg Sodium.  Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat; 9 1/2 Fat; 
4 Other Carbohydrates.

 

                      * Exported from MasterCook *

                     Stir-Fried Peppers With Scallops

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  light soy sauce
  2          teaspoons  yellow bean sauce
  2        tablespoons  rice wine or dry sherry
  1           teaspoon  sugar
  1           teaspoon  toasted sesame oil
  1              pound  fresh scallops
     1/2         pound  red bell peppers -- chopped
     1/4         pound  green bell peppers -- chopped
  1 1/2    tablespoons  garlic -- chopped
  2          teaspoons  ginger -- chopped

Combine the sauce ingredients and set aside.

Wash the scallops, pat them dry with paper towels and set aside.

Core and seed the peppers and cut them into 1-inch squares.

Heat wok.

Add oil, green onions, garlic and ginger and stir-fry for 10 seconds.
Then add the peppers and stir fry for 2 minutes.

Stir in the scallops and the sauce ingredients.
Continue to cook for another 4 minutes.

Serve at once.

Contributed to the FareShare Gazette by Dancer^; 10 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 32 Calories; trace Fat (5.0% calories 
from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
53mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 
0 Other Carbohydrates.

 
                      * Exported from MasterCook *

                         Strawberry-Fudge Mud Pie

Recipe By     :Better Homes And Gardens
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  margarine or butter -- melted
  1 1/2           cups  finely crushed chocolate wafers -- (30 wafers)
  1               pint  chocolate ice cream
                        or coffee-flavored ice cream*
     1/2           cup  toasted coarsely chopped almonds
  1               pint  strawberry ice cream
     1/3           cup  fudge ice-cream topping
                        Whipped cream -- (optional)
  1              Whole  strawberries -- (optional)

1. In a medium bowl stir together the crushed wafers and melted margarine
or butter. Turn the chocolate crumb mixture into a 9-inch pie plate. Spread
crumb mixture evenly in pie plate. Press on bottom and sides to form a
firm, even crust. Chill about 1 hour until firm.

2. In a medium mixing bowl soften chocolate or coffee-flavored ice cream,
using a wooden spoon to stir and press against side of bowl. Spread
softened chocolate or coffee-flavored ice cream evenly atop cookie crust;
sprinkle with toasted almonds. Freeze until firm (about 1 hour).

3. In a clean bowl soften strawberry ice cream as described above. Remove
pie from freezer and spread strawberry ice cream atop almond layer. Return
to freezer.

4. In a small saucepan heat and stir the fudge topping just until heated
through. Cool the topping slightly. Remove the pie from the freezer and
drizzle the top of pie with fudge topping in a lacy design. Return to
freezer immediately. Freeze for 4 hours or until firm.

5. To serve, let pie stand at room temperature about 10 minutes. Garnish
pie with whipped cream and whole strawberries, if desired. For easier
slicing, place pie plate atop a warm, wet towel. Slice the pie and serve
immediately.

Prep : 25 min. Freeze: 5 hours

Source : "Better Homes and Gardens Online"
S(MC formatting by): "bobbi744@attbi.com"
Copyright : "© Copyright 2002 Meredith Corporation."

NOTES : For a lighter version, use chocolate and strawberry low-fat or fat-
free frozen desserts and skip the whipped cream.

*Note: For this versatile pie, you can vary the flavors of ice cream and
ice-cream topping.

Contributed to the FareShare Gazette by Bobbie; 21 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 135 Calories; 6g Fat (40.9% calories 
from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 
45mg Sodium.  Exchanges: 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

 

                      * Exported from MasterCook *

                            Summer Fruit Tart

Recipe By     :BHG
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  all-purpose flour
     1/4      teaspoon  salt
     1/4           cup  shortening
  4        tablespoons  cold water -- (4 to 5)
     1/4           cup  sugar
  2        tablespoons  cornstarch
  1                can  evaporated fat-free milk -- (12 ounce)
                        [1-1/2 cups]
     1/4           cup  refrigerated or frozen egg product -- thawed
     1/2      teaspoon  vanilla
  2                     fresh medium nectarines -- thinly sliced
                        or peeled peaches -- thinly sliced
  2                     fresh plums -- thinly sliced
  2                     kiwi fruit -- peeled and sliced
     1/2           cup  fresh blueberries -- raspberries
                        and/or blackberries
  2        tablespoons  honey
  1         tablespoon  rum -- or orange juice

1. For tart pastry, in a medium bowl stir together flour and salt. Using a
pastry blender, cut in shortening until the mixture resembles fine crumbs.
Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a
fork. Push moistened dough to side of bowl. Repeat moistening dough, using
1 tablespoon of the water at a time, until all the dough is moistened. Form
into a ball.

2. On a lightly floured surface, roll dough from center to edge into a 13-
inch circle. Ease into an 11-inch tart pan with removable bottom. Trim to
edge of pan. Prick bottom and side well with fork. Bake in a 450-degree F.
oven for 10 to 12 minutes or until golden. Cool in pan on a wire rack.

3. For filling, in a heavy medium saucepan combine sugar and cornstarch.
Stir in evaporated milk and egg product. Cook and stir over medium heat
until thickened and bubbly. Cook and stir for 2 minutes more. Remove from
heat. Stir in vanilla. Cover surface with plastic wrap; chill in the
refrigerator for 1 hour.

4. Spread the filling in the baked tart shell. Arrange the nectarines,
plums and kiwi fruit on top of filling. Sprinkle with the berries. Combine
the honey and rum or orange juice; brush over fruit. Cover and chill for up
to 1 hour.

Good Food, Good Health Eating Plan Exchanges: 1-1/2 fat/sugar.
Source : "Better Homes and Gardens Online"
S(MC formatting by): "bobbi744@attbi.com"
Copyright : "© Copyright 2001 Meredith Corporation."

NOTES : A pudding-like mixture fills this fruit-topped tart. Use any type
of in-season fruit you like.

Contributed to the FareShare Gazette by Bobbie; 17 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 158 Calories; 5g Fat (30.9% calories 
from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
55mg Sodium.  Exchanges: 1 Grain(Starch); 0 Fruit; 1 Fat; 
1/2 Other Carbohydrates.

 

                      * Exported from MasterCook *

                           Sweet Cardamom Bread

Recipe By     :Company's Coming - Breads by Jean Pare; 1996
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  milk -- (500 mL)
  6        tablespoons  butter -- (100 mL)
                        or solid margarine
     3/4           cup  sugar -- (175 mL)
  1 1/2      teaspoons  salt -- (7 mL)
  2          teaspoons  sugar -- (10 mL)
     1/2           cup  warm water -- (125 mL)
     1/2         ounce  active dry yeast -- (16 grams)
  3              large  eggs
  1         tablespoon  ground cardamom -- (15 mL)
  9               cups  all-purpose flour -- (2.2 L)
                        approximately
                        [see note 1]
                        **Glaze**
     2/3           cup  icing sugar -- (150 mL)
  2          teaspoons  water -- (10 mL)
                        [two to three teaspoons]
     1/3           cup  glazed cherries, quartered -- (75 mL)
     1/2           cup  finely chopped walnuts -- (125 mL)
                        or pecans

Note 1: In Canada all-purpose flour can be used for bread; in the U.S.
better results may be obtained by using bread flour.

Scald the milk in a pan; remove from the heat. Add the butter or
margarine, 3/4 cup (175 mL) sugar and the salt. Stir until the butter is
melted and the sugar and salt are dissolved. Set aside to cool to
lukewarm.

Stir the 2 teaspoons (10 mL) of sugar into the warm water in a small bowl.
Sprinkle the yeast over the top; let stand for 10 minutes then stir to
dissolve the yeast.

Beat the eggs in a large bowl. Add the cardamom, then the milk mixture and
the yeast mixture. Stir.

Work in enough flour until the dough pulls away from the sides of the bowl
then turn out onto a floured work surface.

Knead for 8 to 10 minutes or until smooth and elastic. Place into a
greased bowl, turning once to coat the dough.

Cover with a damp towel and place in a warm place, such as the oven with
the light on and the door closed, for about 1 1/4 hours or until doubled
in bulk. Punch down the dough.

Divide into 3 equal portions and place in 3 greased 9x5x3-inch
(22x12x7-cm) loaf pans.
Again cover with a towel and place in a warm place to rise for about 45
minutes or until doubled in size.

Bake at 350F (180C) for 40 to 45 minutes.
Turn out onto racks to cool.

Makes 3 loaves.

**Glaze**

Mix the icing sugar (powdered sugar) and water in a small bowl so that you
have a just barely pourable glaze. Drizzle over the loaves.

Yield : "3 loaves"

 From Company's Coming - Breads by Jean Pare; 1996; ISBN 1-895455-09-X.

Company's Coming Publishing Limited
Box 8037, Station "F"
Edmonton, Alberta
Canada  T6H 4N9

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 9 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 2062 Calories; 37g Fat (16.2% 
calories from fat); 52g Protein; 377g Carbohydrate; 12g Dietary Fiber; 
271mg Cholesterol; 1447mg Sodium.  Exchanges: 19 Grain(Starch); 1 Lean 
Meat; 1/2 Non-Fat Milk; 6 Fat; 5 1/2 Other Carbohydrates.

 

                      * Exported from MasterCook *

                          Sweet Cucumber Pickles

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50             small  cucumbers
  20            quarts  water
  5               cups  salt
  5             quarts  vinegar
  5               cups  sugar
  5                     cinnamon sticks
  60                    whole cloves

Combine water, salt & cucumbers, cover and let stand 2 days. Drain; discard
liquid.

Combine cucumbers, sugar, vinegar, cinnamon & cloves, bring to boil.

Boil 3 minutes, seal immediately into hot sterilized jars.

Yields 5 quarts.

Contributed to the FareShare Gazette by Jim; 12 May 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 1591 Calories; 20g Fat (9.7% calories 
from fat); 26g Protein; 399g Carbohydrate; 58g Dietary Fiber; 0mg Cholesterol; 
102703mg Sodium.  Exchanges: 4 Grain(Starch); 18 Vegetable; 3 Fat; 
17 Other Carbohydrates.

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