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FareShare Gazette Recipes -- February 2004 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Macaroni and Cheese Like a Greek Salad
Mediterranean Spinach and Rice - Vegan

Mennonite Baked Oatmeal - Vegan

Mongolian Lamb Hot Pot

Monterey Pumpkin Dip

Moroccan Beef & Couscous

Mr. Food's Chuck Wagon Buns

Muffuletta Sandwich

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                      * Exported from MasterCook *

                  Macaroni and Cheese Like a Greek Salad

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  macaroni
  1 1/2    tablespoons  fruity olive oil
  1         tablespoon  wine vinegar
  2             ounces  feta cheese
  4                     Kalamata olives -- pitted and quartered
                        or other Greek olives -- (4 to 5)
     1/2      teaspoon  dried oregano
                        Freshly ground pepper -- to taste

Cook macaroni till tender. Drain well.

Transfer to a mixing bowl and  toss immediately with the olive oil. Add
vinegar and toss again. Add the feta, olives, oregano and pepper.
(Additional salt probably not necessary because of feta.) Toss again.

Serve hot or at room temperature.

Contributed to the FareShare Gazette by ChupaBabi; 17 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 307 Calories; 9g Fat (26.4% calories from 
fat); 11g Protein; 45g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 440mg Sodium.  
Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                  Mediterranean Spinach and Rice - Vegan

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  long grain white rice
  1         tablespoon  olive oil
  4                     garlic cloves -- finely chopped
     1/2           cup  Sun-Maid Raisins
     1/2           cup  Sun-Maid Golden Raisins
  1              pound  fresh spinach leaves -- washed, dried
                        and coarsely chopped
  1             medium  red bell pepper -- thinly sliced
     1/2           cup  crumbled feta cheese
     1/2      teaspoon  pepper
                        Salt

COOK rice according to package directions, omitting oil and salt.

HEAT a large skillet or wok over medium heat.

ADD oil and garlic. Stir until garlic is light golden brown, about 2
minutes. Add raisins and cook for 1 minute. Add spinach 1/3 at a time,
tossing quickly just until each addition begins to wilt. Add cooked rice,
red bell pepper, feta cheese and pepper. Stir briefly to combine and season
with salt to taste.

SERVE immediately or at room temperature.

Taste the essence of Mediterranean cuisine ? grains, dried fruits, fresh
vegetables and olive oil. Every bite is a step toward better health.

SunMaid.com

Contributed to the FareShare Gazette by ChupaBabi; 26 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 62 Calories; 5g Fat (70.5% calories from 
fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 140mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.


 
                      * Exported from MasterCook *

                     Mennonite Baked Oatmeal - Vegan

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  oatmeal
     1/2           cup  brown sugar -- (1/2 to 1 cup)
  2          teaspoons  baking powder
     1/2      teaspoon  cinnamon
     1/2      teaspoon  salt
     1/2           cup  applesauce
  1           teaspoon  vanilla
  2                     eggs -- or
                        Ener-g egg replacer equivalent
  1                cup  rice milk
     1/2           cup  raisins -- (1/2 to 1 cup)
                        or blueberries

Preheat oven to 350 degrees F.

Mix the dry ingredients in one bowl.

Mix the wet ingredients in another bowl.

Stir the wet and dry ingredients together and add the raisins or
blueberries.

Spread in a 9x9-inch pan lightly sprayed with nonstick spray. Bake 20-30
minutes.

Serve as-is or top with some sort of milk.

Notes : This turns out almost like a cake. One cup of sugar made it way too
sweet for me; I'll use 1/2 cup next time. I did use egg replacer and had
good results. I also used rice milk instead of regular cow milk. Maybe soy
milk would work just at well. The recipe called for 1/2 cup of nuts too but
that would drive the fat content up, so I edited it out for the list. 

Source : an old Mennonite cookbook.

Contributed to the FareShare Gazette by ChupaBabi in response to a request;
13 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 279 Calories; 4g Fat (12.9% calories from 
fat); 9g Protein; 54g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 367mg Sodium.  
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                          Mongolian Lamb Hot Pot

Recipe By     :Imperial Mongolian Cooking ... by Marc Kramer
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12              cups  lamb stock -- or chicken stock
     1/2         pound  bean thread noodles
  1              pound  bok choy -- chopped
                        or 1/2 pound spinach and 1/2 pound
                        Chinese cabbage
  10                    green onions -- chopped finely on
                        the diagonal
  5             pounds  lean lamb -- sliced paper thin
                        [this is easier to do if the lamb
                        is partially frozen]
  1           teaspoon  ginger -- minced
  1           teaspoon  garlic -- minced
  10                    eggs -- (optional)
                        **DIPS**
                        Mushroom soy sauce
                        Sesame oil
                        Sesame paste -- or peanut butter
                        Chinese mustard
  2                     garlic cloves -- ground and mixed
                        with
  1           teaspoon  sugar
                        Fermented bean curd
                        Chili oil

Slice the lamb meat, and prepare the other vegetables.  Soak the bean
thread noodles in hot water to soften. Lay out the dips and serving dishes.

Set up the hot pot according to instructions. Add the lamb stock, ginger
and garlic to the cooker and bring to a boil. Add about 1/4 of the
vegetables. Once the stock has returned to a boil, the meal can begin.  

The guests use chopsticks to cook the mutton slices in the boiling water
until the color changes (a few seconds), then dip the meat into the dip
of their choice.  

The noodles are added to the broth about halfway through the meal; the
remaining vegetables are added as required.  

It is tradition to poach eggs in the broth at the end of the meal.  

Finally, dish out the remaining broth for the guests to enjoy.        

From Imperial Mongolian Cooking: Recipes from the Kingdoms of
Genghis Khan by Marc Kramer

Hallie's Note:  It sounds a little strange to "westerners" but the Chinese 
seem to generally refer to anything fermented as "rotten" so you may find
(or have to ask for) the fermented bean curd called rotten bean curd.

Contributed to the FareShare Gazette by ChupaBabi; 2 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 80 Calories; 5g Fat (50.5% calories from 
fat); 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 88mg Sodium.  
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                           Monterey Pumpkin Dip

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  pumpkin -- (1 can)
  8             ounces  cream cheese -- softened
  2        tablespoons  finely chopped jalapenos -- plus
  3        tablespoons  their juice
  8             ounces  sour cream
  4             ounces  sliced green chiles
     1/4      teaspoon  garlic salt
  1             medium  tomato -- seeded and chopped
  2 1/4         ounces  sliced ripe olives -- (1 can)
  2                     green onions -- sliced
     1/4           cup  finely chopped red onion

Combine pumpkin, cream cheese and jalapeno juice in medium bowl.
Spread into 8-inch square baking dish.

Combine sour cream, chiles, jalapenos and garlic salt in small bowl.
Spread over pumpkin mixture.

Top with tomato, olives, green onions and red onion.
Cover; refrigerate for 2 hours.

Serve with tortilla chips.

Makes 6 to 8 servings.

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

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

Per Serving (excluding unknown items): 237 Calories; 21g Fat (77.8% calories from 
fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 221mg Sodium.  
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Moroccan Beef & Couscous

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  boneless top sirloin steak
                        cut 1 to 1 1/2 inches thick
  2        tablespoons  olive oil
  2        tablespoons  red wine vinegar
  1           teaspoon  cumin -- divided
     3/4      teaspoon  black pepper -- divided
  1                     green bell pepper -- cut lengthwise
                        into 1/4-inch strips and
                        cut crosswise once
  29            ounces  diced tomatoes -- (14 1/2-ounce cans)
  2                     garlic cloves -- minced
     1/2      teaspoon  salt
  1                cup  couscous
  1 1/2           cups  beef broth -- (14 1/2-ounce can)

Trim fat from steak.

In a plastic bag, combine olive oil, 1 tablespoon vinegar, 1/2 teaspoon
cumin and 1/4 teaspoon black pepper. Add beef and mix until covered with
marinade. Refrigerate for 15 minutes, turning once.

In a saucepan, combine green pepper, tomatoes, 1 tablespoon vinegar,
garlic, 1/2 teaspoon cumin, 1/2 teaspoon black pepper and salt. Bring to a
boil over medium heat; simmer until slightly thickened, about 30 minutes.

Heat skillet over medium heat. When hot, sear steak until browned on each
side. Transfer to ovenproof dish and place in 425 degree oven for 8 minutes
(until medium rare). Slice crosswise into 1/4-inch strips.

Meanwhile, in a second saucepan bring broth to a boil; stir in couscous.
Remove from heat, cover and let stand 5 minutes. Fluff couscous with fork
and spoon onto large platter. Cover with sauce. Top with strips of beef.

Contributed to the FareShare Gazette by Dancer^; 24 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 302 Calories; 8g Fat (23.0% calories from 
fat); 12g Protein; 48g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 771mg 
Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 
0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Mr. Food's Chuck Wagon Buns

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
     2/3           cup  ketchup
     1/4           cup  hickory-flavored barbecue sauce
  1         tablespoon  brown sugar
  1         tablespoon  chili powder
  1           teaspoon  ground cumin
     1/2      teaspoon  black pepper
  4                     Hot dog buns -- split
                        Butter for buns

In a large skillet, brown ground beef over medium-high heat; drain. Stir in
ketchup, barbecue sauce, brown sugar, chili powder, cumin and black pepper;
mix well. Simmer 10 minutes or until flavors are blended.

Meanwhile, butter hot dog buns and toast them under the broiler. Spoon the
beef mixture onto the toasted buns and serve.

Source : "Mr. Food's EasyCooking Magazine-May-June 99"

NOTES : This was very good. Even my grandson who doesn't like sloppy Joes,
liked this. I told him it was like chili on a bun. I used only half the
brown sugar called for.

Contributed to the FareShare Gazette by ; 9 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 533 Calories; 33g Fat (55.4% calories from 
fat); 23g Protein; 36g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 813mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 5 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Muffuletta Sandwich

Recipe By     :Bon Appetit
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pimento stuffed green olives --chopped
  1                cup  Kalamata olives -- pitted and chopped
     1/4           cup  roasted red peppers, drained -- (from a jar)
     1/2           cup  olive oil
     1/4           cup  chopped fresh parsley
  2        tablespoons  white wine vinegar
  4                     garlic cloves -- minced
  1             8 inch  round loaf sourdough bread
  4             ounces  coppacola -- thinly sliced
  4             ounces  salami -- thinly sliced
  6             ounces  provolone cheese -- thinly sliced

Mix the first seven ingredients in a large bowl. Set olive mixture aside.

Using a serrated knife, cut bread horizontally in half. Scoop out bread
from each half, leaving 3/4- to 1-inch thick shells. Spoon 3/4 cup olive
mixture over cut sides of each bread half (reserving remaining mixture for
another use). Layer meats and cheese over olive mixture in bottom half of
bread. Place other half of bread, olive side down, atop sandwich.

Wrap in foil. Place on large plate. Top with another large plate and weight
with heavy skillet. Chill at least one hour and up to six hours.

Cut into wedges and serve.

Jennie's Note:  Usually I serve this on a rosemary focaccia. 

Contributed to the FareShare Gazette by Jennie; 4 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 623 Calories; 60g Fat (85.9% calories from 
fat); 15g Protein; 7g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 1619mg 
Sodium.  Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other 
Carbohydrates.

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