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FareShare Gazette Recipes-- April 1999 - O's

 

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Recipes Included On This Page

Oat-Peach Muffins
Oatmeal Cake
Okinawan Sweet Fritters - Susan Slack
Onion Toss (Carrots)
Orange Saute (Carrots)
Oven-Barbecued Beef Brisket

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                     *  Exported from  MasterCook  *
                            Oat-Peach Muffins
Recipe By     : Betty Crocker New Choices Cookbook.
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Breads - Quick
                Fruit                            Muffins
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           quick-cooking oats
   1      cup           nonfat buttermilk
     1/4  cup           packed brown sugar
     1/4  cup           vegetable oil
   2      Tablespoons   light molasses
   1      teaspoon      vanilla
   2                    egg whites OR
     1/4  cup           cholesterol-free egg product
   1 1/4  cups          all-purpose flour
   1 1/2  teaspoons     ground cinnamon
   1      teaspoon      baking soda
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   1      cup           chopped fresh -- frozen (thawed) or
                        canned peaches
Heat oven to 400deg.  Spray bottoms only of 12 medium muffin cups, with 
nonstick cooking spray or line with paper baking cups.  Mix oats and 
buttermilk in large bowl.  Beat in brown sugar, oil, molasses, vanilla, 
and egg whites.  Stir in remaining ingredients except peaches just until 
flour is moistened (batter will be lumpy).  Fold in peaches.  Divide 
batter evenly among muffin cups (cups will be full).  Sprinkle with sugar 
if desired.  
Bake about 20 minutes or until golden brown.  Immediately remove from pan.
From Betty Crocker New Choices Cookbook.
Posted on FareShare 4-99 by Robin Jepson  GrassRats@aol.com 
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                     *  Exported from  MasterCook  *
                               Oatmeal Cake
Recipe By     : The New York Times Heritage Cookbook
Serving Size  : 14   Preparation Time :0:00
Categories    : Cakes                            Desserts
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE:
   1      cup           old-fashioned oats
   1 1/2  cups          boiling water
     1/2  cup           butter
   1      cup           light brown sugar
   1      cup           granulated sugar
   2                    eggs
   1      teaspoon      vanilla
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1      teaspoon      cinnamon
   1 1/2  cups          flour
                        TOPPING:
   2      tablespoons   butter
     1/2  cup           light brown sugar
     1/3  cup           evaporated milk
   1      cup           shredded coconut
     1/2  cup           chopped walnuts
1. Preheat the oven to 350 degrees.
2. To prepare cake, place the oats in a bowl and pour the water over. Set 
aside to cool.
3. Cream the butter and sugars together until very light and fluffy. Beat 
in the eggs, one at a time.
4. Stir in the vanilla, baking soda, salt, cinnamon, and cooled oatmeal 
mixture. Stir in the flour and turn the mixture into a lightly greased 
9 x 13-inch baking pan. Bake 40 minutes, or until done.
5. Mix the topping ingredients together. Spread on a hot cake and return 
to the oven for 3 minutes. Serve warm.
Posted on FareShare 4-99 by Summer3605@aol.com
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                     *  Exported from  MasterCook  *
                  Okinawan Sweet Fritters - Susan Slack
Recipe By     : Japanese Cooking for the American Table
Serving Size  : 1    Preparation Time :0:00
Categories    : Japanese                         Snacks
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         egg
     1/2  cup           evaporated milk
   1      cup           all-purpose flour
   1      teaspoon      baking powder
     1/8  teaspoon      salt
     1/3  cup           light brown sugar
     1/4  teaspoon      ground cinnamon
     1/3  cup           Japanese bean paste -- chunky or smooth
   6      cups          peanut oil
                        OR vegetable oil
     1/4  cup           sugar -- (optional)
In a small bowl, combine egg and milk.  In a medium bowl, sift together
flour, baking powder, salt, brown sugar and cinnamon.  Add the egg and
milk to the flour mixture; stir until blended.  Stir in bean paste.  In
a wok or shallow pan, heat oil to 350 F (175C).  Drop batter into the
hot oil by the tablespoonful.  Fry fritters 3 to 5 minutes, turning
often to brown evenly.  Cut open one fritter to be sure the batter is 
cooked inside.  Roll hot fritters in sugar or serve plain.  Makes about 12 
fritters.
These wonderful fritters seemed to be the specialty of every obaasan,
those incorrigible little grandmothers who are the darlings of their
families.  The nutritious red bean paste keeps this sweet snack soft and
moist.
Source: Japanese Cooking for the American Table, 
copyright 1996, Susan Fuller Slack.
Preparation/cooking time: 15 minutes Servings: 12 fritters
Recipe courtesy of Susan Fuller Slack, from the book Japanese Cooking
for the American Table: HP Books, published by the Berkley Publishing
Group, New York, New York.  Copyright 1996.
Recipe at http://www.bento.com/tr-frit.html
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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                     *  Exported from  MasterCook  *
                           Onion Toss (Carrots)
Recipe By     : Quickies Chatelaine Food Express
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-4, Apr.'99
                Side Dishes                      Carrots
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          carrots -- sliced
   1      tablespoon    butter
   2                    green onions -- sliced
     1/4  teaspoon      mace
Cook sliced carrots until tender-crisp, 5 minutes. Drain and toss with
butter, green onions, and mace. Serves 6.
From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc.  ISBN: 077-1075928
Price: $24.99
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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                     *  Exported from  MasterCook  *
                          Orange Saute (Carrots)
Recipe By     : Quickies Chatelaine Food Express
Serving Size  : 2    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-4, Apr.'99
                Side Dishes                      Carrots
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          carrots -- grated
     1/2  cup           orange juice
   1      tablespoon    butter
   1      tablespoon    brown sugar
     1/4  cup           golden raisins
Cook grated carrots in orange juice, butter, brown sugar and raisins,
uncovered, until most of the liquid evaporates. Stir often. Serves 2.
From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc.   ISBN: 077-1075928
Price: $24.99
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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                     *  Exported from  MasterCook  *
                       Oven-Barbecued Beef Brisket
Recipe By     : Better Homes and Gardens New Cookbook
Serving Size  : 10   Preparation Time :0:00
Categories    : Beef                             Volume 2-4, Apr.'99
                Main Dishes                      Onions
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        beef brisket
     3/4  cup           water
   1      medium        onion -- chopped
   3      tablespoons   Worcestershire sauce
   2      tablespoons   cider vinegar or white wine vinegar
   1      tablespoon    chili powder
   1      teaspoon      instant beef bouillon granules
     1/8  teaspoon      ground red pepper
   2      cloves        garlic -- minced
     1/2  cup           ketchup
   2      tablespoons   brown sugar
   1      tablespoon    all-purpose flour
1. Trim fat from meat. Place meat in a 13 x 9 x 2-inch baking pan. Stir 
together water, onion, Worcestershire sauce, vinegar, chili powder, 
bouillon granules, red pepper, and garlic. Pour over meat. Cover with 
foil. Bake in a 325 degree oven about 3 hours, or till tender, turning 
once. Remove meat, reserving juices. Thinly slice meat. Place on a serving 
platter. Keep warm.
2. For sauce, measure juices; skim fat. If necessary, add enough water to 
equal 3/4 cup. In a saucepan, stir together ketchup, brown sugar, and 
flour. Stir in reserved juices. Cook and stir over medium heat till 
thickened and bubbly. Cook and stir for 1 minute more. Serve with meat. 
Posted on FareShare 4-99 by Faith  Cook1Read@aol.com 
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