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FareShare Gazette Recipes -- March 2004 - Y's

 

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Yellow Eye Bean Fritters - Caribe
Yorkshire Buck

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                      * Exported from MasterCook *

                    Yellow Eye Bean Fritters - Caribe

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cooked yellow eye beans
  1                cup  milk
     1/2           cup  all-purpose flour
                        or 1/3 cup whole wheat flour
  1                     egg -- beaten
  1           teaspoon  sugar
  1           teaspoon  baking powder
                        Oil for frying

Combine all the ingredients, except the oil, in a food processor and
coarsely blend. There should be some texture to the mixture, it should not
be completely smooth.

Pour 1-2 inches of oil in a pan. Heat the oil over medium high heat.

Drop large spoonfuls of the bean mixture into the hot oil. They will puff
quickly. Cook until they are crisp all around. Remove with a slotted spoon
and drain off the oil on paper towels.

The fritters can be served with powdered sugar or syrup.

An interesting variation is to replace the egg with one ripe banana.

Source : "www.gourmetstore.com"

Contributed to the FareShare Gazette by ChupaBabi; 15 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 462 Calories; 13g Fat (25.9% calories from 
fat); 20g Protein; 65g Carbohydrate; 2g Dietary Fiber; 220mg Cholesterol; 664mg 
Sodium.  Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 2 Fat; 1/2 
Other Carbohydrates.


 
                      * Exported from MasterCook *

                              Yorkshire Buck

Recipe By     :The Nero Wolfe Cookbook by Rex Stout et al
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter -- (15 mL)
  1              pound  grated Cheshire Cheese -- (454 grams)
                        [a good sharp Cheddar can be substituted
                        if necessary]
  1                cup  ale -- (250 mL)
  7              large  eggs
     1/4      teaspoon  salt -- (1 mL)
  1           teaspoon  dry mustard -- (5 mL)
  2             dashes  Tabasco sauce
  6             slices  Canadian back bacon
  3                     English muffins
  2        tablespoons  Dijon mustard -- (25 mL)

Melt the butter in the top of a double boiler. Add the cheese and as it
begins to melt, add the ale slowly, stirring constantly.

Beat one of the eggs and add it along with the salt, dry mustard and
Tabasco.

Continue to stir until all the cheese is melted and the mixture is smooth.
Lower the heat and keep hot.

Poach the 6 remaining eggs and keep them warm while you fry the bacon
lightly on a griddle.

Split and toast the English muffins; spread them with a thin coating of
Dijon mustard.

Put the muffins on a serving plate and pour on the cheese.
Top with a slice of bacon, a poached egg and some more cheese.

Serve as hot as possible.

Run the muffins under a hot broiler to glaze the tops if you desire.

Serves 6.

From The Nero Wolfe Cookbook by Rex Stout and the editors of 
The Viking Press; 1973.  ISBN 0 14 00.5754 4
Rex Stout: 1886-1975

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 14 March 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 165 Calories; 8g Fat (43.4% calories from 
fat); 9g Protein; 14g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol; 369mg 
Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other 
Carbohydrates.

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