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

Recipes Included On This Page

Paddy's Parfait
Papas
Parmesan Chicken
Pasta with Pesto
Pineapple Upside-Down Cake - GF
Pork Chops with Fresh Sage
Pork With Apricots and Peppers
Portuguese Chicken (Cookbook Winner)
Potatoes And Carrots Au Gratin
Potluck Surprise
Pressure Cooker German Potato Salad
Pryanichki

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* Exported from MasterCook * Paddy's Parfait Recipe By :Whisky in the Kitchen by E. & M. Greenberg; 1968 Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Irish whiskey -- (50 mL) 2 envelopes unflavored gelatin 4 cups hot strong coffee -- (1 liter) 3/4 cup caster sugar -- (175 mL) [superfine granulated sugar] 1 cup heavy cream -- (250 mL) whipped and sweetened 1/4 cup chopped pecans -- (50 mL) Soften the gelatin in the whiskey. Add the hot coffee and the sugar; stir until the gelatin is dissolved. Pour into a shallow pan to a depth of a half inch (1.25 cm). Chill until firm then cut into half-inch (1.25 cm) cubes. Alternate layers of coffee-jelly cubes and whipped cream in parfait glasses. Top with whipped cream and sprinkle with chopped pecans. Serves 6 to 8. Description : "Coffee jelly and whipped cream." From Whisky in the Kitchen by Emanuel and Madeline Greenberg; 1968; The New American Library. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 14g Fat (56.6% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook * Papas Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes Onions Seasonings -- to taste Cheese Take some potatoes (as many as you need) Slice them like for pan fries. Slice up a few onions the same way. Put in Microwave until just tender, do not overcook. Take some aluminum foil (must be extra wide size) cut off a big piece. Dump the potatoes and onions into the middle of this. Sprinkle some spices on them. Salt, pepper, garlic salt; whatever you like. Then put some cheese on top. I like Velveeta (not the sandwich slices the bigger loaf size) the more the merrier. Fold the foil in and seal. Put this on top of another sheet of foil and seal again. Double wrapped!!! Then when you are ready toss on the grill, turn over a few times. 30 minutes is a good time, you just need to warm up the potatoes and melt the cheese. As you can see, nothing is written in stone; it's a casual dish, no clean up but it really tastes good. Contributed to the FareShare Gazette by Gonzo; 30 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

* Exported from MasterCook * Parmesan Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup seasoned bread crumbs 1/2 cup grated Parmesan cheese -- divided 1 1/2 teaspoons dried oregano -- divided 1/2 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg 1 tablespoon water 4 boneless skinless chicken breasts 2 tablespoons butter 2 cups spaghetti sauce -- meatless 1/2 teaspoon garlic salt 1 cup shredded mozzarella cheese In a bowl, combine the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In a bowl, combine the egg and water. Dip chicken in egg mixture, then coat with crumb mixture. In a skillet cook chicken in butter on both sides until juices run clear. Meanwhile, combine the spaghetti sauce, garlic salt and remaining oregano in a saucepan; heat through. Spoon over chicken; sprinkle with mozzarella and remaining Parmesan. Serve with pasta. Source : "Quick Cooking September/October 2000" Contributed to the FareShare Gazette by Jenn; 23 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 656 Calories; 26g Fat (36.4% calories from fat); 71g Protein; 32g Carbohydrate; 5g Dietary Fiber; 233mg Cholesterol; 2068mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 4 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Pasta with Pesto Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup coarsely chopped fresh basil -- packed 1/3 cup grated Parmesan cheese 1/3 cup olive oil -- or vegetable oil 2 tablespoons pine nuts -- or chopped walnuts 1/2 teaspoon salt 1/8 teaspoon pepper 1 clove garlic 10 ounces uncooked spaghetti -- or noodles 2 tablespoons margarine or butter Place all ingredients except spaghetti and margarine in blender. Cover and blend on High speed until mixture is uniform consistency. Cook spaghetti as directed on package; drain. Toss spaghetti, basil mixture and margarine. Serve with additional grated Parmesan cheese. Makes 6 servings. Per serving: 360 calories, 8 g protein, 39 g carbohydrate, 19 g fat, 5 mg cholesterol, 500 mg sodium, 100 mg potassium Source : "Betty Crocker Easy Italian #92, May '94, p.13" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Bobbie's Note: This was delicious as a side dish with broiled shrimp and scallops. I served sliced tomatoes as a side dish. I cut the recipe in half and tried using walnuts this time. I have always used pine nuts when making pesto in the past. Contributed to the FareShare Gazette by Bobbie; 23 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 15g Fat (90.9% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 261mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

* Exported from MasterCook * Pineapple Upside-Down Cake - GF Recipe By :Full of Beans by Currie & Spicer Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons packed brown sugar -- (25 mL) 6 slices canned pineapple -- canned in juice 3 maraschino cherries -- halved 1/2 cup whole bean flour -- (125 mL) 2 tablespoons cornstarch -- (25 mL) 2 teaspoons gluten-free baking powder -- (10 mL) 1/4 teaspoon salt -- (1 mL) 1/3 cup soft margarine -- (75 mL) or butter 1/3 cup granulated sugar -- (75 mL) 2 tablespoons corn syrup -- (25 mL) 2 eggs 1 teaspoon almond extract -- (5 mL) 1/2 cup milk -- (125 mL) Spray 9-inch (1.5-L) round layer cake pan with nonstick coating. Sprinkle brown sugar over bottom; arrange pineapple slices in single layer over top. Place half maraschino cherry, cut side down, in center of each slice. Set aside. In mixing blow, stir together bean flour, cornstarch, baking powder and salt. In bowl, cream together margarine, sugar and corn syrup. Beat in eggs, one at a time, until light and fluffy. Beat in almond extract. Gradually beat in dry ingredients alternately with milk; continue beating for 3 minutes until batter is light colored and very fluffy. Pour over pineapple slices, smoothing top. Bake in 325F (160C) oven for 30 to 35 minutes or until cake tester inserted into center comes out clean. Let cool for 5 minutes. With knife, loosen around outside of cake. Invert onto serving plate. Serve warm, at room temperature or chilled. Makes 1 upside-down cake, 8 servings. Variation - Peach Upside-Down Cake Use 1 can (14 oz/398 mL) peach slices (no sugar added), drained, in place of pineapple slices. Each serving (1/8 recipe): 1/2 Starchy; 2 Fruits & Vegetables; 1 1/2 Fats & Oils. Vitamin D - Excellent; Fiber - Moderate. From Full of Beans by Violet Currie & Kay Spicer; sponsored by the Ontario Coloured Bean Growers Association; published in cooperation with the Canadian Celiac Association; 1993; ISBN 0-9695688-1-9; Mighton House, Box 399, Campbellville, Ontario, Canada L0P 1B0. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 330 Calories; 10g Fat (25.1% calories from fat); 3g Protein; 61g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 3 Other Carbohydrates.

* Exported from MasterCook * Pork Chops with Fresh Sage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon flour 4 ounces pork chops Seasoned salt 4 sprigs fresh sage 1 1/2 pounds new potatoes -- small, sliced 3/4 cup onion & celery 1/2 cup dry wine Preheat oven to 375 F. Put large cooking bag in 9x13-inch pan. Place flour in cooking bag. Place onion and celery then potatoes in bag. Season chops with seasoned salt. Lay chops on potatoes. Top with fresh sage sprigs. Pour wine over all, being careful not to disturb sage on chops. Close bag with fastener and cut 4 to 5 half-inch slits in bag. Bake for about 45 minutes in 375 F. oven. Open carefully to serve. Serves 4. Source : "Exported from COOKS.COM : Recipe Search and More" S(Internet address): "http://www.cooks.com/, augmented by bobbi744@comcast.net" NOTES : Bobbie's Note: I found the basic ingredients for this dish and then followed instructions that came with the Reynold's Cooking Bags. I made half of the recipe but the 1 tablespoon flour. No time was given but this worked well, everything was nicely done. Contributed to the FareShare Gazette by Bobbie; 4 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 3g Fat (14.4% calories from fat); 8g Protein; 32g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 21mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat.

* Exported from MasterCook * Pork With Apricots and Peppers Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces lean boneless pork 1/2 cup dry white wine or chicken broth 1/3 cup dried apricots -- cut into thin strips or 1/3 cup mixed dried fruit bits 1/4 cup water 2 teaspoons cornstarch 2 teaspoons sugar 1 teaspoon Dijon-style mustard 1/2 teaspoon dried oregano -- crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon cooking oil 2 cloves garlic -- minced 1 medium onion -- cut into thin wedges 1 large green sweet pepper -- cut into 1-inch squares -- (1 1/2 cups) 2 cups hot cooked rice Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips. Set aside. For sauce, in a medium bowl combine wine or broth, apricots or dried fruit bits, water, cornstarch, sugar, mustard, oregano, salt and black pepper. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onion; stir-fry for 1 1/2 minutes. Add sweet pepper; stir-fry about 1 1/2 minutes more or until crisp-tender. Remove vegetables from the wok. Add pork to the hot wok. Stir-fry for 2 to 3 minutes or until slightly pink in center. Push pork from the center of the wok. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Makes 4 servings. Description : "The zesty flavors of golden apricots, Dijon-style mustard, and fresh garlic lend themselves well to this non-Oriental pork stir-fry." Source : "Fast & Simple Stir-Fry, Excerpted from BHG Cooking for Today Stir-Fries" Copyright : "�2002, 1994 by Meredith Corporation" NOTES : This was a lovely dish served over hot cooked rice. I had partially cooked a large package of Western Ribs and used half of those to make this dish. Contributed to the FareShare Gazette by Bobbie; 22 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 4g Fat (16.8% calories from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Portuguese Chicken Recipe By :Desert Treasures, The Junior League of Phoenix Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breast halves -- (6 to 8) boned and skinned -- (I use chicken parts) 2 large garlic cloves -- minced 1 large bay leaf -- crumbled 2 teaspoons paprika 2 teaspoons salt 1/4 teaspoon crushed dried red chili peppers 1/4 teaspoon black pepper 2 tablespoons olive oil Mix all ingredients together EXCEPT the chicken. It will be in paste form. At least 2-3 hours before cooking time, brush both sides of chicken with the paste. Cover with plastic wrap and refrigerate for 30 minutes (or more). Remove from refrigerator and let sit for 30 minutes before cooking. Grill chicken until done. Serves 6-8 This is the most requested recipe from family and friends. Contributed to the FareShare Gazette by Alice; 6 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 18g Fat (56.5% calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 802mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fat.

* Exported from MasterCook * Potatoes And Carrots Au Gratin Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups potatoes -- peeled and cut into 1/4-inch slices -- (4 medium) 2 cups carrots -- thinly sliced 1 cup red sweet pepper -- cut into 1/4-inch wide strips -- (1 medium) 1/2 teaspoon garlic salt 1 cup water 1 tablespoon cooking oil 1 cup shredded cheddar cheese -- (4 ounces) 1/2 cup sliced green onions -- (4) 1/2 cup dairy sour cream 4 ounces soft-style cream cheese [half of an 8-ounce container] 3 tablespoons milk Paprika In a 4- to 6-quart pressure cooker place the potatoes. Top with the carrots and sweet pepper. Add the garlic salt, water and oil. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; remove the vegetables. In the pressure cooker stir together the cheddar cheese, green onions, sour cream, cream cheese and milk. Cook over low heat till heated through and cheddar cheese is melted. Stir in vegetables to coat. Sprinkle with paprika. Makes 10 side-dish servings (about 6 cups.) Sour cream and sharp cheddar will make this a favorite dish at your dinner table. For an easy transformation to an entree, just add diced cooked ham, chicken or beef. Prep time: 30 minutes. Cooking time: 5 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): 109 Calories; 5g Fat (43.4% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 188mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Potluck Surprise Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups elbow macaroni -- uncooked 1 1/2 pounds lean ground beef 1/2 cup chopped onion -- (1 medium) 1 1/2 teaspoons salt 1 teaspoon Italian seasoning 1/4 teaspoon pepper 1 small eggplant -- peeled, [in 1/2-inch cubes] 1 cup dairy sour cream 1/4 cup chopped pimento -- ** 2 cups shredded cheddar cheese -- (8 ounces) ** You can use 1/2 cup of sliced pimento stuffed olives in place of the pimiento. Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. NOTES : Bobbie's Note: This was good, but I would add a little bit of milk with the sour cream next time. It was just a bit dry. I used red pepper instead of the pimiento. I only made 1/3 of this recipe. Contributed to the FareShare Gazette by Bobbie; 25 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 530 Calories; 36g Fat (62.4% calories from fat); 32g Protein; 17g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 849mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.

* Exported from MasterCook * Pressure Cooker German Potato Salad Recipe By :Presto Pressure Cooker Recipe Book; 1962 Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon -- diced 4 medium potatoes -- raw, diced 1 onion -- thinly sliced 2 tablespoons sugar -- (2 to 3) 2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon mustard 1/3 cup vinegar 2 tablespoons water 2 tablespoons minced parsley Heat the pressure cooker and brown the bacon. Pour off excess drippings. Add potatoes and onion. Combine the sugar, salt, pepper, mustard, vinegar, water and parsley. Add and mix well. Close cover securely. Place Pressure Regulator on vent pipe and cook 5 minutes at 15 pounds. Cool cooker at once. Serves 5 to 6. From Presto Pressure Cooker Recipe Book; 1962. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 24 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 3g Fat (22.5% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 829mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Pryanichki Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg yolks 3 ounces soft raw cane sugar -- (75 g) 3 ounces whole wheat flour -- (75 g) 1/2 teaspoon ground cardamom -- (2 mL) Finely grated rind of 1/2 lemon A few drops of vanilla Preheat the oven to 425F (220C/Gas Mark 7). Grease a baking sheet, line with greaseproof paper (or baking parchment) and grease again. Beat the yolks and sugar until light. Stir in the flour, cardamom, lemon rind and vanilla. Drop by teaspoonfuls onto the baking sheet and bake for 7 to 10 minutes. Leave to cool on the pan for a few minutes then remove to a cooling rack. From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. ISBN 0 7225 1224 4. Description : "Author's note: These are Russian cake-like biscuits (cookies), similar to gingerbread in consistency but with the flavour of lemon and cardamom." Copyright : "1986" MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 1g Fat (31.5% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

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