FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- August 2003 Recipes

Recipes Included On This Page

Caribbean Jerk Marinated Chicken
Cheeseburger Soup
Chicken 'n' Peppers
Chocolate Toffee Crescent Bars
Chokecherry Jelly 2
Chokecherry Jelly or Syrup
Cream of Artichoke Soup
Cream of Carrot Soup
Crema d'Arancio (Orange Cream)

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* Exported from MasterCook * Caribbean Jerk Marinated Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Caribbean Jerk seasonings 3 tablespoons vegetable oil 2 tablespoons soy sauce 1 tablespoon cider vinegar 2 pounds chicken parts Combine seasonings, oil, soy sauce and vinegar in large, self-closing plastic bag or glass dish. Remove skin from chicken, if desired. Add chicken to marinade. Marinate for 30 minutes in refrigerator. Remove chicken from marinade. Discard marinade. Broil or grill for 30 minutes or until cooked, turning frequently. Serves 4. Source : "McCormick/Shilling Caribbean Jerk Seasoning Recipe" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Delicious. Tastes like chicken we had in Jamaica. I microwave it for about 7 minutes in the marinade before placing on grill and grilled only about 20 minutes. Perfect. Contributed to the FareShare Gazette by Bobbie; 21 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 10g Fat (94.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 514mg Sodium. Exchanges: 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Cheeseburger Soup Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef -- (or more) 3/4 cup chopped onion 3/4 cup sliced mushrooms 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dill weed 1 teaspoon ground mustard or 2 teaspoons regular mustard 4 tablespoons butter -- divided 3 cups chicken broth -- (bouillon) 3/4 cup Ketchup 4 cups diced peeled potatoes 1/4 cup flour 16 slices American cheese slices 1 1/2 cups milk 1/4 cup sour cream Salt and pepper -- to taste Brown beef, drain and set aside. In the same pan, sauté onion, mushrooms, carrot, celery, dill weed, ground mustard and 1 tablespoon butter until tender, about 10 minutes. Add broth, ketchup, potatoes and beef. Bring to boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are done. Meanwhile, in microwaveable container melt rest of butter; add flour and stir together. Add 1 1/2 cups of milk. With a wire whisk, mix together. Mixture will be lumpy but microwave it on high, 3 minutes at a time then whisk. Continue whisking and cooking for 3 minutes at a time until mixture thickens into a white sauce and lumps are gone. To the white sauce, add the 16 pieces of cheese. Melt cheese into mixture in the microwave (4 to 6 minutes). Stir cheese into white sauce mixture. Add sour cream, salt and pepper. Depending on how thick you have cut your potatoes, you may find yourself waiting for them to finish. Stir cheese sauce mixture into the soup when potatoes are done over low flame. * Mustard and ketchup mixed together is a McDonald's cheeseburger trick. ** If you're anything like me, add all of the leftover sour cream! *** This recipe doubles well. Also, feel free to use more or less vegetables and potatoes, depending on what you have handy. Contributed to the FareShare Gazette by Valerie; 19 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 17g Fat (67.2% calories from fat); 11g Protein; 8g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 741mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Chicken 'n' Peppers Recipe By :Cathy Zoller of Lovell, Wyoming Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chicken broth 1/4 cup soy sauce 2 cloves garlic -- minced 2 tablespoons cornstarch 3/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 1/2 pounds boneless skinless chicken breasts -- cut 1" pieces 1 tablespoon cooking oil 1 medium green bell pepper -- cut 1" pieces 1 medium yellow bell pepper -- cut 1" pieces 1/4 cup water In a bowl, combine broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper; mix well. Add chicken; stir to coat. In a large skillet over Medium-High heat, stir-fry chicken in oil for 7 minutes. Reduce heat to Medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender. Per serving (prepared with low-sodium chicken broth and light soy sauce): 3 lean meat, 1 vegetable Source : "Taste of Home 30-Minute Cookbook" S(MC formatting by): "bobbi744@comcast.net" NOTES : This was very easy and delicious. I had red, orange, green and yellow peppers and used some of each color. It made a very rich delicious gravy/sauce. I served it over rice. This recipe was easy to cut in half. Contributed to the FareShare Gazette by Bobbie; 28 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 4g Fat (20.5% calories from fat); 28g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 857mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

* Exported from MasterCook * Chocolate Toffee Crescent Bars Recipe By :The Pillsbury Company Serving Size : 36 Preparation Time :0:15 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Pillsbury® Refrigerated Crescent Dinner Rolls [1 can] 2/3 cup firmly packed brown sugar 2/3 cup margarine or butter 1 1/2 cups nut halves or chopped nuts 6 ounces milk chocolate chips -- (1 cup) or semisweet chocolate chips 1. Heat oven to 375F. Separate dough into 2 long rectangles. Place in ungreased 15x10x1-inch baking pan. Gently press dough to cover bottom of pan; seal perforations. 2. In small saucepan, combine brown sugar and margarine. Bring to a boil, stirring frequently. Boil 1 minute. Pour mixture evenly over dough. Sprinkle with nuts. 3. Bake at 375F. for 14 to 18 minutes or until golden brown. 4. Remove pan from oven. Immediately sprinkle with chocolate chips. Slightly swirl chips as they melt, leaving some chips partially melted or whole for a marbled appearance. Cool 1 hour or until completely cooled. Cut into bars. HIGH ALTITUDE (above 3500 feet): No change. Dietary Exchanges: 1 fruit, 1-1/2 fat or 1 carbohydrate, 1-1/2 fat. Source : "Pillsbury Classic Cookbook #263 - Meals with Crescents, Biscuits & More, Jan 2003, p.91" S(mastercook formatting by): "Sammie 2003" Copyright : "The Pillsbury Company 2003" Yield : "36 bars" Start to Finish Time: "1:35" Serving Ideas : Make It Special: For a marbled effect, use a combination of milk and semisweet chocolate chips. NOTES : RECIPE FACT: The recipe for these easy bars comes from the 26th Pillsbury Bake-Off® Contest; they're an ideal family treat because their favorite flavors come from staple pantry ingredients. INGREDIENT INFO: In this recipe, you can use nuts you have on hand, or you can shop for your favorite. Walnuts, pecans and cashews are particularly nice with toffee. Pistachios are good, too. Bobbie's Note: These were delicious. I found it difficult to spread the dough to completely cover the pan. I seemed to have too much butter and brown sugar. Contributed to the FareShare Gazette by Bobbie; 20 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 1g Fat (31.5% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Chokecherry Jelly 2 Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chokecherries -- (approximately) 1/4 cup water 1 3/4 ounces powdered fruit pectin 4 1/2 cups sugar Wash the cherries and remove the stems. Place them in a large pot and crush them. Do not remove the pits. Add 1/4 cup water and bring to a boil. Reduce heat and simmer for 10-15 minutes. Strain cherries and all the liquid through a jelly bag. Measure 3 1/2 cups juice and combine with pectin in a saucepan. Bring to a hard boil over high heat, stirring occasionally. Immediately add sugar and return to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Pour at once into sterilized jars, leaving 1/2-inch headroom and seal with sterilized lids according to manufacturer¹s directions. Yields about 5 half-pint jars. Yield : "5 half pint jars" Contributed to the FareShare Gazette by Jill; 1 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 697 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 180g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 12 Other Carbohydrates.

* Exported from MasterCook * Chokecherry Jelly or Syrup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups juice 1/2 cup lemon juice 1 package pectin 6 cups sugar Wash fruit and cover with water; simmer 15 minutes. Strain juice. Measure juice into 6- to 8-quart kettle. Add pectin and stir. Bring to boil, add sugar, stir and bring to a rolling boil. Boil exactly 2 minutes. Skim and pour into jars. Seal. For syrup: use twice as much juice to 1 package of pectin. NOTES : Styren Ranch Guest House, Choteau, Montana; Heritage Recipe Contributed to the FareShare Gazette by Jill; 1 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4868 Calories; trace Fat (0.0% calories from fat); 1g Protein; 1263g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Fruit; 84 Other Carbohydrates.

* Exported from MasterCook * Cream of Artichoke Soup Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Jerusalem artichokes -- (900 grams) 1 tablespoon olive oil -- (15 mL) 1/2 pint stock -- (275 mL) 1 1/2 pints milk -- (850 mL) A squeeze of lemon juice -- (optional) Sea salt -- to taste Freshly ground black pepper -- to taste Scrub the artichokes; chop roughly and sauté for a few minutes in the oil. Add the stock and milk; simmer gently until the artichokes are tender. Cool a little then liquidize in a blender or food processor. Reheat, adding the lemon juice if desired. Season to taste with salt and pepper. From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. ISBN 0722512244. MC format by Hallie. Untried. Hallie's note: Jerusalem artichokes are a tuber from a member of the sunflower family, sometimes sold as "sunchokes"; not to be confused with real artichokes which are the flower bud of a member of the thistle family. Description : ""A creamy, thick soup with the lovely, smoky flavour of artichokes."" Contributed to the FareShare Gazette by Hallie; 17 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 6g Fat (26.7% calories from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 66mg Sodium. Exchanges: 4 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

* Exported from MasterCook * Cream of Carrot Soup Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds carrots -- (900 grams) [preferably fresh young carrots] 1 tablespoon corn oil -- (15 mL) 1/2 pint stock -- (275 mL) 1 1/2 pints milk -- (850 mL) 1 teaspoon basil -- (5 mL) 1/2 teaspoon caraway seeds -- optional (2 mL) A squeeze of lemon juice Sea salt -- to taste Freshly ground black pepper -- to taste Chopped fresh parsley -- to garnish or a sprinkle of sesame seeds Chop the carrots roughly and sauté in the oil for 5 minutes or so. Add the stock and enough milk to cover; simmer gently until very tender. Allow to cool a little then liquidize in blender or food processor with the rest of the milk. Return to the pan and reheat with the basil, caraway seeds and lemon juice. Season to taste. Garnish with chopped parsley or a sprinkle of sesame seeds. From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. ISBN 0722512244. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 7g Fat (37.3% calories from fat); 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

* Exported from MasterCook * Crema d'Arancio (Orange Cream) Recipe By :Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons gelatin -- (60 mL) 1 1/2 cups milk -- (375 mL) 1/2 cup sugar -- (125 mL) Grated rind of 1 orange 1/4 cup Cointreau -- (50 mL) 2 pints whipping cream -- (1 liter) Dilute gelatin with some water. Put the milk, sugar and orange rind in the top of a double boiler and cook for 10 minutes. Add gelatin. Mix and remove from the heat. Add the Cointreau and let cool. Fold in the whipped cream and pour into a mold or sherbet glasses. Refrigerate for a few hours. Serve chilled. Makes about 1 1/2 quarts (1.5 liters). This dessert is light in texture but not in calories. From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 ISBN 1-56474-185-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 686 Calories; 61g Fat (80.2% calories from fat); 5g Protein; 28g Carbohydrate; 0g Dietary Fiber; 226mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Non-Fat Milk; 12 Fat; 1 Other Carbohydrates.

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