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FareShare Gazette Recipes -- August 2003 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baby Back Ribs by Martha
Banana Blueberry Muffins

Barbecued Shrimp and Scallop Kabobs

BBQ "Orange" Chicken

Beef and Potatoes With Rosemary

Blueberry - Rhubarb Crumble

Butterscotch Crisps

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                       * Exported from MasterCook *

                         Baby Back Ribs by Martha

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              whole  slabs pork baby back ribs
                        Dry Rub:
  8        tablespoons  light brown sugar -- tightly packed
  3        tablespoons  kosher salt
  1         tablespoon  chili powder
     1/2      teaspoon  ground black pepper
     1/2      teaspoon  cayenne pepper
     1/2      teaspoon  jalapeno seasoning
     1/2      teaspoon  Old Bay Seasoning
     1/2      teaspoon  rubbed thyme
     1/2      teaspoon  onion powder
                        Braising Liquid:
  1                cup  white wine
  2        tablespoons  white wine vinegar
  2        tablespoons  Worcestershire sauce
  1         tablespoon  honey
  2                     garlic cloves -- chopped

Preheat oven to 250 degrees F.

In a bowl, combine all dry ingredients and mix well.

Place each slab of baby back ribs on a piece of heavy-duty aluminum foil,
shiny side down. Sprinkle each side generously with the dry rub. Pat the
dry rub into the meat.

Refrigerate the ribs for a minimum of 1 hour. In a microwavable container,
combine all ingredients for the braising liquid. Microwave on high for 1
minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and
pour half of the braising liquid into each foil packet. Tilt the baking
sheet in order to equally distribute the braising liquid. Braise the ribs
in the oven for 2 1/2 hours.

***To GRILL: Braise for 2 hours then during the last 30 minutes, transfer
to the grill. This crisps up the skin, and gives it more flavor overall.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a
simmer and reduce by half or until of a thick syrup consistency. Brush the
glaze onto the ribs. Place under the broiler just until the glaze
caramelizes lightly.

(Or while on the grill, continue to cook while glaze caramelizes.)

Slice each slab into 2 rib bone portions. Place the remaining hot glaze
into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it
can be extended by any amount, as long as the ratio of 8:3:1:1 remains the
same.

Yields 2 slabs ribs

Prep Time: 1 hour 10 minutes / Cook Time: 3 hours 25 minutes

Contributed to the FareShare Gazette by Martha; 13 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 142 Calories; trace Fat (3.0% calories 
from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
4333mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1 1/2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                         Banana Blueberry Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     bananas -- (extra-ripe)
  1                cup  brown sugar -- packed
  1                cup  blueberries
  2 1/4           cups  flour
  2          teaspoons  baking powder
  2                     eggs
     1/2           cup  margarine -- melted
  1           teaspoon  vanilla
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  salt

Blend 1 cup bananas (2 bananas).

Combine bananas, eggs, sugar and margarine until well blended in a bowl.
Stir in blueberries and vanilla.

In another bowl, combine flour, baking powder, cinnamon and salt.

Stir banana mixture into flour mixture until evenly moistened.

Spoon batter into well-greased or Pam sprayed 2 1/2-inch muffin cups.

Bake at 350F oven 25 to 30 minutes or until a wooden tooth pick inserted in
center comes out clean.

S(from) : "Dale Shipp Date:08-22-94"

Yield : "12 to 14 muffins"

NOTES : Bobbie's Note: These made 14 muffins that were very large. They
have a wonderful flavor and texture. Very moist.

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

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

Per Serving (excluding unknown items): 236 Calories; 9g Fat (32.7% calories 
from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 
274mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 
1 1/2 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                   Barbecued Shrimp and Scallop Kabobs

Recipe By     :
Serving Size  : 6     Preparation Time :0:40
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Spicy Butter Baste:
     1/2           cup  butter
  2        tablespoons  finely chopped onion
  2          teaspoons  seafood and fish seasoning
                        or Cajun or Creole seasoning
     1/2      teaspoon  garlic powder
  1           teaspoon  hot pepper sauce
                        Kabobs:
  18             large  sea scallops -- (1 pound)
  12             large  fresh shrimp -- (3/4 lb.) shelled,
                        tails left on -- deveined

Melt butter in small heavy saucepan over Low heat until milk solids settle
to bottom of saucepan. Skim off any foam from top of melted butter.
Carefully spoon golden liquid (clarified butter) from saucepan into another
small saucepan; discard milk solids.

To this clarified butter in saucepan, add onion, seafood and fish
seasoning, garlic powder and hot pepper sauce; blend well. Place scallops
and shrimp in a 12x8" (2 quart) glass baking dish. Pour butter mixture over
scallops and shrimp; turn to coat. Let stand at room temperature for 30
minutes.

Heat grill. When ready to grill, oil grill rack. Alternately thread 3
scallops and 2 shrimp onto each of six 12 to 14 inch skewers; reserve
butter mixture. Place kabobs on gas grill over Medium heat or on charcoal
grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until
scallops turn opaque and shrimp turn pink, turning once and brushing
frequently with butter mixture. If necessary, reheat butter mixture before
brushing on kabobs. Bring any remaining butter mixture to a boil; serve
with kabobs.

Makes 6 servings.

Exchanges : 2 very lean meat, 3 fat
Source : "Pillsbury Classic Cookbook # 269 July 2003, p. 26"
Start to Finish Time: "1:10"

Serving Ideas : Accompany these kabobs with Hurry Curry Corn Salad (p. 40
in this book).

Bobbie's Note: I served these with Pasta with Pesto and sliced fresh
tomatoes.

NOTES : Ingredient Information: The first few ingredients of this recipe
produce clarified butter. High-heat recipes use clarified butter to reduce
the chance of burning.

Broiling Tip: To broil kabobs, oil broiler pan; place kabobs on oiled pan.
Broil 4-6 inches from heat for 5 to 8 minutes or until scallops turn opaque
and shrimp turn pink, turning once and brushing frequently with butter
mixture. Proceed as directed in recipe.

Bobbie's Note: These were very delicious; flavorful and rich. Because of
time constraints I broiled them but want to try them on the grill next
time.

Contributed to the FareShare Gazette by Bobbie; 23 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 177 Calories; 16g Fat (79.8% calories 
from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 70mg 
Cholesterol; 243mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 
0 Vegetable; 3 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                           BBQ "Orange" Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:20
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  whole chicken -- washed and
                        patted dry inside and out
  3             sprigs  fresh rosemary
  1           teaspoon  salt
  1           teaspoon  pepper
  1           teaspoon  garlic powder
  12            ounces  diet orange soft drink -- room temperature
                        
                        A tin pie plate is a big help in keeping
                        cooking mess to a minimum

In small container, mix salt, pepper and garlic powder together until
well mixed.

Generously sprinkle seasoning mixture over entire bird, as well as in
cavity of bird.

Prepare BBQ. If using coals, they should be white. If using propane, pre-
heat grill for 20 minutes, then reduce heat to medium-low.

Open diet soft drink. Place the sprigs of rosemary into the soft drink,
leaves/buds etc., sticking out top of can. Put can in center of tin pie-
plate

Gently pull chicken over soda can, so that butt and legs are resting as
close to bottom of can as possible, but leave approximately 1/2 inch of
space between bird and resting on grill/pie place.

Place on grill, bird standing. Close grill. If needed, a small square of
aluminum foil should be placed on bird's neck so bird does not come into
direct contact with grill lid.

Rotate bird 1/4 turn, clockwise, every 15 minutes. Check for doneness at
regular intervals between 45 minutes and 1 hour cooking time.

When done, remove from grill and allow to stand 10 minutes before removing
from can and carving.

WARNING : Chicken will be hot; do not remove from can using bare hands!

Description : "Juicy, flavorful picnic entree"

Start to Finish Time: "1:35"

Serving Ideas : Mustard potato salad, cold pasta salad, baked beans -
generally any "picnic-type" side dish.

NOTES : Though this recipe uses "diet" soft drink, any soft drink will do.
Full flavored colas and fruit soft drinks add only a bit more to the flavor
but make the chicken sweeter.

Contributed to the FareShare Gazette by Eric; 6 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 448 Calories; 31g Fat (63.9% calories 
from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 188mg 
Cholesterol; 502mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 3 Fat.


                      * Exported from MasterCook *

                     Beef and Potatoes With Rosemary

Recipe By     :
Serving Size  : 8     Preparation Time :0:20
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  red potatoes -- medium cut in
                        fourths
  1                cup  baby carrots
  3             pounds  chuck roast -- boneless (beef)
  3        tablespoons  Dijon mustard
  2        tablespoons  fresh rosemary -- chopped
                        OR 1 1/2 teaspoon dried rosemary leaves
  1           teaspoon  fresh thyme leaves -- chopped
                        OR 1/2 teaspoon dried thyme leaves
  1           teaspoon  salt
     1/2      teaspoon  pepper
     1/4           cup  finely chopped onion -- (1 small)
  1 1/2           cups  beef broth

ARRANGE potatoes and carrots in 3 1/2- to 6-quart slow cooker.

TRIM excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper;
spread evenly over beef. Place beef in cooker. Sprinkle onion over beef.
Pour broth evenly over beef and vegetables.

COVER and cook on low heat setting 8 to 10 hours or until beef and
vegetables are tender.

REMOVE beef and vegetables from cooker, using slotted spoon; place on
serving platter. Skim fat from beef juices in cooker if desired. Sever beef
with juices.

Makes 6-8 servings.

Diet Exchanges: 1 starch, 1 vegetable, 6 lean meat, 2 fat

Carbohydrate Choices: 1

Source : "Betty Crocker's Slow Cooker Meals, October '03, p. 16"
S(Typed & MC formatted by): "Helen D. (hdeacey1@sympatico.ca) augmented by
bobbi744@comcast.net"
Start to Finish Time: "10:00"

NOTES : If your family likes gravy, you may want to thicken the beef
juices.  Skim fat from juices.  Measure 1 1/2 cups of the juices from the
cooker; pour into a small saucepan.  Heat to boiling over medium-high heat.
Shake 2 tablespoons cornstarch and 1/4 cup cold water in a tightly covered
jar.  Stir cornstarch mixture into beef juices.  Cook about 5 minutes,
stirring occasionally, until thickened. This can also be done on High in
the crockpot.

If your red potatoes are the small variety, you're better off to cut them
just in half so they won't overcook.

Bobbie's Note: This was so easy and yet had a distinctive flavor. It was
delicious. I used a whole can of beef broth so had lots of gravy. We will
make three meals of this, two as is and the third a stew adding mushrooms
and peas.

Contributed to the FareShare Gazette by Bobbie; 31 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 429 Calories; 27g Fat (57.6% calories 
from fat); 31g Protein; 14g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 
676mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 
3 Fat; 0 Other Carbohydrates.



                      * Exported from MasterCook *

                       Blueberry - Rhubarb Crumble

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  fresh blueberries -- or
                        frozen blueberries
  2               cups  fresh rhubarb
  1 1/2           cups  regular rolled oats
     2/3           cup  brown sugar
     1/2           cup  all-purpose flour
     1/2           cup  butter
     1/2           cup  sugar
  2        tablespoons  all-purpose flour
                        Whipped cream

Thaw fruit, if frozen. Do not drain.

For crust, in a large mixing bowl combine the oats, brown sugar and the 1/2
cup flour. With a pastry cutter or fork, cut butter into oat mixture until
mixture resembles coarse crumbs.

Reserve 2/3 cup crumb mixture for topping.

Pat remaining crumb mixture into the bottom of a greased 9 x 9-inch baking
pan. Bake in a 350-degree F. oven 10 to 15 minutes or until light brown.

Meanwhile for filling, in a large mixing bowl, combine the blueberries and
the rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well.
Spoon atop baked crust. Sprinkle with reserved crumb mixture.

Bake in a 350-degree F. oven 45 to 50 minutes or until golden.

Serve warm with whipped cream.

Makes 6 servings.

Source : "Exported from COOKS.COM : Recipe Search and More"

S(Internet address): "http://www.cooks.com/"

NOTES : This was delicious!!!! It tasted like very flavorful blueberry
pie. The tartness of the rhubarb really zipped up the blueberries.

Contributed to the FareShare Gazette by Bobbie; 14 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 349 Calories; 16g Fat (39.4% calories 
from fat); 2g Protein; 53g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 
167mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 3 Fat; 2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                           Butterscotch Crisps

Recipe By     :Temptations - Junior League of Lansing MI.
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter
  1                cup  brown sugar
  1                     egg
  1           teaspoon  vanilla
     1/2           cup  chopped nuts
  2               cups  flour
     1/2      teaspoon  salt

Cream butter in a large mixing bowl. Gradually add sugar and beat well.

Mix in egg, vanilla and nuts.

Add flour and salt and mix until well blended. Chill.

Form dough into 1-inch balls and place on an ungreased cookie sheet.
Flatten with fork prongs.

Bake in 400 F. oven for 8-10 minutes.

Source : "Temptations - Junior League of Lansing MI. p. 330"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : "(c) 1984 by Junior League of Lansing, Inc.,
ISBN 0-9611858-0-5"
Yield : "3 dozen cookies"
T(Baking Time): 0:10"

NOTES : Bobbie's Note: These are very good. I used walnuts this time.
Also, best when done minimum time.

Contributed to the FareShare Gazette by Bobbie; 20 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 89 Calories; 5g Fat (51.4% calories 
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg 
Cholesterol; 72mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
1 Fat; 1/2 Other Carbohydrates.

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