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FareShare Gazette Recipes -- January 2004 - C's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Couscous Salad
Creamy Corn Chowder - LF Vegan

Creamy Holiday Tarts

Crockpot Dressing

Crockpot Fresh Apple Coffee Cake

Crostata (Italian Pastry)

Crunchy Fish Batter

Curried Shrimp Stir-Fry

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                        * Exported from MasterCook *

                              Couscous Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cooked couscous
  1         tablespoon  butter
  1                     red onion -- chopped
  1                     red bell pepper -- chopped
     1/3           cup  chopped fresh parsley
     1/3           cup  raisins
     1/3           cup  toasted sliced almonds
     1/2           cup  canned chick peas -- rinsed and drained
     1/2           cup  creamy salad dressing
     1/4           cup  plain yogurt
  1           teaspoon  ground cumin
                        Salt and pepper to taste

Place 1 teaspoon butter in a saucepan and melt over medium-low heat. Add
1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to
boil, reduce heat to a simmer. Cover and cook until all water is absorbed.
Season with salt and pepper, set aside to cool.

In a salad bowl, combine the couscous, red onion, bell pepper, parsley,
raisins, almonds and chick peas. Stir and mix well.

Whisk together the salad dressing, yogurt, cumin, salt and pepper.

Pour the dressing over salad; stir until well blended; chill and serve.

Contributed to the FareShare Gazette by Dancer^; 7 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 95 Calories; 3g Fat (22.8% calories from fat); 
2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 30mg Sodium.  
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat 
Milk; 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Creamy Corn Chowder - LF Vegan

Recipe By     : J.D. Wesley
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     red potatoes -- peeled and cubed
  1       22 ounces whole  kernel corn -- undrained (2 cans)
     1/2           cup  chopped green bell pepper
     1/2           cup  chopped sweet onion
  1         tablespoon  red pepper flakes
  2               cups  vegetable broth
  12            ounces  low-fat firm silken tofu
                        Salt to taste

1. Place potatoes in a large pot of salted water and bring to a boil. Cook
until tender, about 30 minutes; drain.

2. To the potatoes add corn, bell pepper, onion, red pepper flakes and
vegetable broth. Boil for about 15 minutes; remove from heat.

3. In a food processor or blender puree all but 1 1/2 cups of the vegetable
and broth mixture with the tofu. Process in batches if necessary. Combine
the pureed mixture with the remaining 1 1/2 cups vegetable and broth
mixture and cook over low heat for 5 minutes; do not boil. Season with
salt to taste.

Source : "Allrecipes"

NOTES : This is a recipe that I've modified to be low-fat and vegetarian.
The original called for heavy cream and chicken broth. I think it is quite
yummy and, especially good on chilly evenings!

Prep Time: approx. 15 Minutes. Cook Time: approx. 50 Minutes.

Ready in: approx. 1 Hour 5 Minutes.

Contributed to the FareShare Gazette by Chupababi; 10 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 122 Calories; 1g Fat (10.0% calories from fat); 
4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 547mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                           Creamy Holiday Tarts

Recipe By     :
Serving Size  : 12    Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  READY CRUST® Mini Graham Cracker Crusts
                        [4 ounces each]
  1            package  instant vanilla flavor pudding & pie
                        filling
                        [4-serving size]
  14            ounces  sweetened condensed milk -- (1 can)
                        [NOT evaporated milk]
  1           teaspoon  brandy extract
  1           teaspoon  ground nutmeg
     3/4           cup  raisins
  1                cup  whipping cream -- whipped

1. Mix together vanilla pudding, sweetened condensed milk, 3/4 cup cold
water, brandy extract, nutmeg and raisins.

2. Chill 15 minutes to set. Fold in 1 cup whipped cream and spoon into
crusts.

3. Garnish with remaining whipped cream. Sprinkle with raisins and nutmeg.

Prep Time: 10 minutes. Chilling Time: 15 minutes

Servings : 12 tarts

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

Per Serving (excluding unknown items): 203 Calories; 10g Fat (44.4% calories from fat); 
3g Protein; 26g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 51mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                            Crockpot Dressing

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     skillet corn bread -- 8-inch
  8             slices  day-old toasted white loaf bread
  2               cans  cream of chicken soup -- (10 3/4 ounces each)
  1             medium  onion -- chopped
     1/2           cup  chopped celery -- optional
  24            ounces  chicken broth -- or more as needed
     1/4      teaspoon  black pepper
  1 1/2    tablespoons  sage
  4                     eggs -- raw and beaten
  2        tablespoons  margarine -- melted
  1           teaspoon  salt
  1                cup  cooked turkey -- or chicken (1 to 2
                        cups)

Mix all ingredients and put in slow cooker.

Cook on high for two hours or medium for four hours.

Makes 24 servings.

Contributed to the FareShare Gazette by Dancer^; 25 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 46 Calories; 3g Fat (54.8% calories from fat); 
4g Protein; 2g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 288mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                     Crockpot Fresh Apple Coffee Cake

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  biscuit mix
     2/3           cup  applesauce
     1/4           cup  milk
  2        tablespoons  sugar
  2        tablespoons  butter or margarine -- softened or melted
  2                     apples -- peeled,
                        cored and diced
  1           teaspoon  cinnamon
  1           teaspoon  vanilla
  1                     egg -- lightly beaten
     1/4           cup  biscuit mix
     1/4           cup  brown sugar
  2        tablespoons  firm butter or margarine
  1           teaspoon  cinnamon
     1/4           cup  chopped nuts -- if desired

Combine first 9 ingredients.

Spread in a lightly greased 3 1/2-quart crockpot (or spread in a lightly
greased baking dish which fits in a larger sized crock pot).

Combine streusel ingredients with a fork or pastry blender; sprinkle over
the batter.

Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in
the center comes out clean.

Makes 6 to 8 servings.

Contributed to the FareShare Gazette by Dancer^; 21 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 279 Calories; 12g Fat (36.7% calories from fat);
5g Protein; 40g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 474mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 
Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Crostata (Italian Pastry)

Recipe By     :
Serving Size  : 2     Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  flour
  1 1/2           cups  butter or margarine
  1 1/2           cups  sugar
  1         tablespoon  vanilla
  1         tablespoon  lemon extract or lemon
                        Rind from 1 lemon
  6                     eggs
  1           teaspoon  baking soda
                        Apricot jam -- or preserves
                        [strawberry and peach jams
                        or preserves are good also]

Combine flour, sugar and baking soda. Cut margarine into flour mixture
until large particles are formed. Add eggs, lemon extract and vanilla to
form a dough.

Divide dough into 4 portions. Roll one section into a large round to fit
into a large pizza pan. Spread preserves on bottom.

Make another section of dough into a lattice topping. Place over preserves.

Repeat with remaining 2 dough sections. Brush lattice topping with egg
white and milk, if desired.

Bake in a 350 degree-F. oven for 20 to 25 minutes.

Makes 2.

Can be used in cookie sheet, also.

Contributed to the FareShare Gazette by Cora; 13 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 3381 Calories; 155g Fat (41.2% calories from fat); 
57g Protein; 440g Carbohydrate; 11g Dietary Fiber; 934mg Cholesterol; 2210mg Sodium.  
Exchanges: 18 1/2 Grain(Starch); 2 1/2 Lean Meat; 29 Fat; 10 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Crunchy Fish Batter

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  pancake mix
  1                     lemon -- juice from
  1                     egg
     1/4           cup  vegetable oil
                        Salt and white pepper -- to taste

Mix the above items together in a bowl and thin the mixture with water or
milk to get the consistency you like; the thinner the batter the lighter
the coating.

The egg will make this batter crunchy.

One last note, you will find that dusting your fish with flour before
battering will help keep the batter on your fish Enough for 2 pounds of
fish.

Makes 4 to 6 servings.

Contributed to the FareShare Gazette by Dancer^; 25 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 256 Calories; 12g Fat (41.8% calories from fat); 
5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 536mg Sodium.  
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                         Curried Shrimp Stir-Fry

Recipe By     : Frances Riebe, Foster, RI
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  tart apple -- peeled and chopped
     1/2           cup  chopped onion -- (1/2 to 3/4)
     1/2           cup  sliced celery
     1/4           cup  butter or margarine
  3        tablespoons  all-purpose flour
  1           teaspoon  curry powder
     1/2      teaspoon  salt
     1/4      teaspoon  ground ginger
     1/8      teaspoon  pepper
  1 1/2           cups  chicken broth
     1/2           cup  milk
  1           teaspoon  Worcestershire sauce
     3/4         pound  cooked shrimp -- peeled and deveined
                        hot cooked rice

In a large skillet or wok, stir-fry apple, onion and celery in butter for
10 minutes or until tender.

Combine flour, curry powder, salt, ginger and pepper; add to apple mixture
and mix well.

Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil;
boil for 2 minutes, stirring constantly.

Add shrimp and heat through.

Serve over rice.

Source : "Quick Cooking Magazine, May-June, 98, p. 55"
S(mastercook formatting by): "bobbi744@comcast.net"

NOTES : Tired taste buds, don't despair! This shrimp main dish from Frances
proves that a satisfying well-seasoned supper can be fixed with little fuss
and mess.

Bobbie's Note: This was delicious. The taste was mild but a lovely blend of
flavors. I liked that is used cooked shrimp as I had some in the freezer. I
served it over brown rice.

Contributed to the FareShare Gazette by Bobbie; 31 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 266 Calories; 14g Fat (48.2% calories from fat); 
22g Protein; 12g Carbohydrate; 2g Dietary Fiber; 201mg Cholesterol; 902mg Sodium.  
Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 
2 1/2 Fat; 0 Other Carbohydrates.

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