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FareShare Gazette Recipes -- January 2004 - I's

 

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Irish Hot Pot
Italian Parsley-Caper Sauce

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                      * Exported from MasterCook *

                              Irish Hot Pot

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             medium  potatoes peeled and sliced thin
  2             medium  onions sliced thin
  3                     carrots -- scraped and sliced
                        thin
     1/4           cup  cooked rice -- not instant
  14 1/2        ounces  peas with liquid -- (1 can)
  20            ounces  sausage links -- or ground chuck
                        browned in amounts you like
  15            ounces  condensed cream of tomato soup -- diluted
                        with a soup can of water -- (15-oz)
                        Salt and white pepper -- to taste

In a buttered, 4-quart casserole layer the potatoes, onions and carrots;
season each layer as you go with salt and pepper.

Sprinkle with rice, then the peas with their liquid and top with the meat.

Pour the diluted soup over all.

Bake, covered, in a 375-degree-F. oven for 1 hour.

Remove cover, turn sausages and bake an additional hour, uncovered.

Source : "ichef.com"

Contributed to the FareShare Gazette by Chupababi in response to a request;
18 January 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 210 Calories; 19g Fat (82.4% calories from fat); 
6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 322mg Sodium.  
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                       Italian Parsley-Caper Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  finely chopped Italian parsley
  1           teaspoon  finely chopped fresh thyme
  1           teaspoon  finely chopped fresh basil
  1           teaspoon  finely chopped fresh rosemary
  2        tablespoons  capers -- chopped
  4                     anchovies -- mashed in a mortar
                        or bowl
     1/2                lemon -- juice of
  2                     garlic cloves -- finely chopped
  1           teaspoon  red-wine vinegar
  2        tablespoons  olive oil -- (2 to 4 tablespoons)

Mix together first 8 ingredients.

Stir in vinegar; then gradually stir in oil until sauce reaches consistency
of pesto.

The sauce tends to separate after it stands, so do not put in too much oil.

Contributed to the FareShare Gazette by Dancer^; 2 January 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 72 Calories; 7g Fat (86.1% calories from fat); 
1g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 186mg Sodium.  
Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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