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FareShare Gazette Recipes -- August 2003 - G's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

German Potato Salad
German Potato Salad  -- Pressure Cooker

Greek Rice Pudding

Grilled Lettuce Wrapped Salmon

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* Exported from MasterCook *

                           German Potato Salad

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  bacon -- diced
  2        tablespoons  all-purpose flour
  5 1/2           cups  red potatoes -- quartered and
                        cut into 1/4-inch slices -- (6 medium)
     1/2           cup  chopped onion -- (1 medium)
  1                cup  water
  2        tablespoons  sugar
  1           teaspoon  celery seed
     3/4      teaspoon  salt
     1/8      teaspoon  black pepper
     1/4           cup  vinegar
  1         tablespoon  snipped fresh parsley

In a 4- to 6-quart pressure cooker cook the bacon till crisp over medium
heat. Remove pressure cooker from heat. With slotted spoon remove bacon and
drain on paper towels.

Stir together 2 tablespoons of the bacon drippings with the flour; set
aside. Discard remaining drippings.

Add the potatoes, onion and water to the pressure cooker.

Lock lid in place. Place pressure regulator on vent pipe. Over high heat,
bring cooker up to pressure and cook till pressure regulator begins to rock
slowly.

Quick-release the pressure. Carefully remove the lid.

With a slotted spoon remove the potatoes and onion to a large bowl and
sprinkle with the bacon.

Measure the cooking liquid. (If necessary, add additional water to make 1
cup.) Return 1 cup cooking liquid to pressure cooker.

Stir the flour-drippings mixture into the cooking liquid. Add the sugar,
celery seed, salt, black pepper and vinegar. Cook and stir till thickened
and bubbly over medium-high heat. Cook and stir for 1 minute more.  Pour
over the potatoes and toss gently to combine. Sprinkle with parsley.

Serve warm.

Makes 8 to 10 side-dish servings (7 cups).

Nutrition facts per serving:  161 calories, 3g total fat (1g saturated
fat), 4mg cholesterol, 286mg sodium, 31g carbohydrate, 1g fiber, 4g protein

The pressure cooker cooks the potatoes for this sweet and tangy bacon-
flavored salad in almost no time at all. Use the pressure cooker to make
short work of cooking potatoes for any of your other favorite potato
dishes.

Prep time: 15 minutes. Cooking time:  12 minutes.

 From rec.food.recipes

Contributed to the FareShare Gazette by Jill in response to a request;
28 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 107 Calories; 2g Fat (16.6% calories 
from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 
227mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 
1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                 German Potato Salad  -- Pressure Cooker

Recipe By     :Better Homes and Gardens Pressure Cooker Cookbook, 1995
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 6-08 Aug. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  bacon -- diced
  2        tablespoons  all-purpose flour
  6                     red potatoes -- quartered and
                        cut in 1/4-inch slices
  1             medium  onion -- chopped
  1                cup  water
  2        tablespoons  sugar
  1           teaspoon  celery seeds
     3/4      teaspoon  salt
     1/8      teaspoon  black pepper
     1/4           cup  vinegar
  1         tablespoon  chopped fresh parsley

Makes 8 to 10 side dish servings (7 cups)

In a 4- or 6-quart pressure cooker cook the bacon till crisp over medium
heat. Remove pressure cooker from heat. With slotted spoon remove bacon and
drain on paper towels.

Stir together 2 tablespoons of the bacon drippings with the flour; set
aside.

Discard remaining drippings. Add potatoes, onion, and water to the pressure
cooker. Lock lid in place. Over high heat, bring cooker up to pressure and
cook till pressure regulator begins to rock slowly. Use a quick release
method to reduce pressure. Carefully remove lid. With a slotted spoon
remove the potatoes and onion to a large bowl and sprinkle with the bacon.

Measure the cooking liquid. If necessary, add additional water to make 1
cup. Return 1 cup cooking liquid to pressure cooker. Stir the flour
drippings mixture into the cooking liquid. Add the sugar, celery seed,
salt, black pepper, and vinegar. Cook and stir till thickened and bubbly
over medium-high heat. Cook and stir for 1 minute more. Pour over the
potatoes and toss gently to combine. Sprinkle with parsley.

Serve warm.

Formatted in MasterCook by Art

Contributed to the FareShare Gazette by Art in response to a request; 27 
August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 79 Calories; 2g Fat (22.3% calories 
from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 
225mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 
1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                            Greek Rice Pudding

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  water
  1               dash  salt
     1/2           cup  rice
  4               cups  milk
  3                     eggs
     1/2           cup  sugar
                        Flavorings:
  1           teaspoon  vanilla -- and
     1/3           cup  raisins
                        or 1 teaspoon vanilla
                        and 1 teaspoon grated orange rind
                        [or all of the above]

Place the first 3 ingredients in a large saucepan.
Bring to a boil and simmer for about 4 minutes until the water is absorbed.

Heat the milk and add to rice; cook slowly for 30 minutes, stirring
frequently.

While the rice is cooking beat the eggs and add the sugar to the egg
mixture.

Add the egg mixture to the rice after 30 minutes and cook 5 minutes more.

Add the flavorings after cooking.

Contributed to the FareShare Gazette by Valerie; 16 August 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 420 Calories; 12g Fat (24.8% calories 
from fat); 14g Protein; 65g Carbohydrate; 1g Dietary Fiber; 173mg 
Cholesterol; 232mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 
1/2 Fruit; 1 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                      Grilled Lettuce Wrapped Salmon

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     salmon steaks -- 1 inch thick
  3        tablespoons  lemon juice
  2        tablespoons  white wine
  4          teaspoons  olive oil
  3        tablespoons  capers
     1/4      teaspoon  dry mustard
                        Salt -- to taste
  16             large  leaf lettuce leaves

Rinse salmon steaks. Pat dry with paper towel. Set aside.

Combine lemon juice, white wine, olive oil, capers, dry mustard and salt to
taste.

Pour over salmon in dish and marinate for 30 minutes. Turn once. Reserve
marinade.

Blanch 16 lettuce leaves in boiling water for 5 seconds. Drain well.

Arrange 2 leaves with stems overlapping in center. Spoon 2 teaspoons of
marinade over lettuce. Place one salmon steak on leaves. Top with 2
teaspoons of marinade. Place 2 leaves on top. Tuck edges under. Bring
bottom leaves up. Tie package style with string.

Repeat with rest of salmon.

Place on well greased grate, 4-5 inches from hot coals. Cook for 6-8
minutes. Turn. Cook an extra 6-8 minutes.

Remove string and serve with lettuce leaves pulled back.

Source : "Source Unknown"
S(mastercook formatting by): "bobbi744@comcast.net"

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

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

Per Serving (excluding unknown items): 246 Calories; 10g Fat (40.0% calories 
from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 88mg 
Cholesterol; 173mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 
1 Fat; 0 Other Carbohydrates.

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