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FareShare Gazette Recipes -- July 2004 - C's (Page 2)
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* Exported from MasterCook *
Confetti Eggs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Italian sausage
12 eggs -- room temperature
1 large Spanish onion -- diced small
1 green bell pepper -- diced small
1 red bell pepper -- diced small
2/3 cup cream
salt and pepper -- to taste
1/4 teaspoon crushed red pepper flakes
Remove sausage casing, break up as best you can. Place in skillet with
onion, green peppers and red peppers. Cook until sausage is nicely browned,
breaking sausage up into smaller pieces with edge of spoon while cooking.
In a medium sized bowl, beat eggs with cream, salt, pepper and crushed red
pepper.
After you drain meat, add egg mixture to skillet over medium heat with meat
mixture.
Cook, pressing eggs to center to center and turning over so eggs good
thoroughly, try not to brown.
Serve with hashbrowns, homemade biscuits and really good preserves or
warmed honey.
Serves 6.
Contributed to the FareShare Gazette by Patty; 13 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 479 Calories; 39g Fat (74.4% calories from
fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 455mg Cholesterol; 675mg
Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 6 Fat.
* Exported from MasterCook *
Corn & Rhubarb Pancakes
Recipe By :Hallie
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups buttermilk pancake mix -- (500 mL)
2 cups corn kernels -- (500 mL)
[frozen or canned]
1 cup chopped rhubarb -- (250 mL)
[fresh or frozen]
1 cup coarsely shredded aged Cheddar cheese -- (250 mL)
1 cup milk -- (250 mL)
1 cup water -- (250 mL)
2 green onions -- chopped
Jalapeno pepper sauce -- to taste
Salt and pepper -- to taste
Stir the corn kernels and the rhubarb into the pancake mix until they are
coated. Add the shredded cheese.
Dump in the milk and water; stir just to mix.
Add the chopped onions, pepper sauce and, if desired, some salt and black
pepper to taste.
Set the batter aside to thicken up a bit while you heat the frying pan or
griddle. Whether or not you add oil to the pan is up to you.
Give the batter a quick stir and pour or ladle in approximately half-cup
(125 mL) size quantities into the hot pan. Cook until just starting to set
on the top then turn over and cook on the other side for about a minute
(depending on how hot your pan is).
Remove to a platter and keep warm while you finish cooking the rest of the
pancakes.
I served these with grilled hot Italian sausages; the combination was very
good.
I used pancake mix because I had it available but you can obviously make
your own batter from scratch using your favourite recipe. If you make your
own, be sure to mix the corn and rhubarb with the flour before adding the
liquids.
The tartness of the rhubarb went very well with the sweetness of the corn.
This recipe made enough serve 4 people.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 24 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 350 Calories; 6g Fat (14.1% calories from
fat); 11g Protein; 66g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 827mg
Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
* Exported from MasterCook *
Corn Tortilla Quiche
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound pork sausage
5 corn tortillas
1 cup shredded Monterey Jack cheese -- (4 oz.)
1 cup shredded extra sharp Cheddar -- (4 oz.)
1/4 cup canned green chilies -- chopped, drained
6 eggs -- beaten
1/2 cup whipping cream
1/2 cup ricotta cheese
1/2 teaspoon chili powder
1/4 cup fresh snipped parsley
Salt and pepper to taste
In a skillet, cook sausage, breaking up into small pieces with edge of
spoon. When sausage is done, drain well.
Heat tortillas in a hot dry skillet one at a time until they are pliable.
Place tortillas in a 9-inch pie plate you've sprayed with non-stick spray,
overlapping and extending 1/2 inch beyond rim.
Place remaining tortilla in center of plate. Layer with sausage, Monterey
Jack and extra sharp Cheddar cheeses and chilies.
Combine eggs, cream, ricotta cheese and chili powder and salt and pepper;
slowly pour over green chilies in pie plate.
Bake at 350 degrees F. for 45 minutes or until the center is set and
puffed.
Sprinkle with parsley. Cut into 6 wedges.
Serves 6
Contributed to the FareShare Gazette by Patty; 8 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 523 Calories; 44g Fat (74.9% calories from
fat); 21g Protein; 12g Carbohydrate; 1g Dietary Fiber; 280mg Cholesterol; 595mg
Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 7 Fat.
* Exported from MasterCook *
Corny Greenbean Casserole
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces frozen French-style green beans
[thawed and drained]
2 cups frozen corn -- thawed and drained
10 ounces condensed cream of celery soup -- undiluted (1 can)
1 cup minced onion
1 cup sour cream
1 cup shredded Cheddar cheese
Salt and pepper to taste
1 teaspoon sugar
1 1/2 cups crushed Keebler Club Crackers -- about 36 crackers
1/2 cup French-fried onions
In a bowl, combine beans, corn, soup, onion, sour cream, cheese, salt,
pepper and sugar.
Transfer to a 13x9x2-inch baking dish that has been sprayed with non-stick
spray.
Sprinkle with cracker crumbs and then with french-fried onions.
Bake uncovered at 350 degrees F. until hot and bubbly, about 50 minutes.
*I use a whole cup of french-fried onions instead of the half cup and I mix
them with the cracker crumbs. I then melt 1/2 stick of butter and drizzle
over top of casserole.
Contributed to the FareShare Gazette by Patty; 6 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 141 Calories; 10g Fat (59.0% calories from
fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 269mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Crab Stuffed Eggs
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 hard-boiled eggs
1 cup crabmeat -- flaked
1 cup finely chopped celery
2 tablespoons chopped green pepper
1 teaspoon dry French dressing mix
1/4 cup mayonnaise
OR 1/3 cup sour cream -- can use Light
With a knife slice hard cooked eggs in 1/2 lengthwise. Remove yolks and
chop. Add flaked crabmeat, celery and green pepper.
Combine dressing mix with mayonnaise or sour cream. Add to egg yolks. Mix
well. Pile into egg whites. Chill.
Source : "Source Unknown"
S(mastercook formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 8 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 5g Fat (68.9% calories from
fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 65mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Cream of Cauliflower Soup by Art
Recipe By :Art Guyer
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cauliflower
Non-fat cooking spray
1 cup sweet onions -- chopped
2 cups chicken broth
2 cups cold water
1/2 cup non-fat chicken gravy dry mix
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup skim milk
1/4 cup egg substitute
1/2 teaspoon lemon juice
Remove the stem and leaves from the head of cauliflower. Separate
the head into little florets and wash thoroughly. Coarsely chop
cauliflower and steam until tender. Set aside.
Heat a soup pot and spray bottom with non-fat cooking spray. When
hot, add the chopped onions and saute until translucent. Add the
broth and water to the pot and bring to a near boil. Add the gravy
mix, stirring continuously until it is smooth and there are no lumps.
Add the nutmeg, salt, pepper and reserved cauliflower.
Cook until the cauliflower begins to fall apart, about 10 more
minutes. Then with a hand blender pulse the soup until it is fairly
smooth (you can use a regular blender). Return to a low heat on the
stove.
In a small bowl mix the milk and egg substitute. Slowly add some of the
soup to the milk and egg mixture to temper it. When it is warm add back
to the main soup stirring it in slowly. Cook for another 5 minutes,
making sure never to boil it.
When ready to serve add the lemon juice and stir well to mix it in.
Garnish with chopped parsley.
Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 26 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 87 Calories; 3g Fat (26.8% calories from
fat); 7g Protein; 9g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 988mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-
Fat Milk; 0 Fat.
* Exported from MasterCook *
Creamy Summer Egg Spread
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 cup cream cheese -- can be fat free
1 tablespoon Zesty Italian dressing mix -- dry
2 teaspoons chives
Break eggs in bowl; add chives and dressing mix; whip.
Cube cream cheese and add to egg mixture.
Cook in skillet over medium heat, stirring gently until eggs are set. Do
not over cook.
Chill Thoroughly.
Serve on your choice of crackers, zucchini or cucumber slices for a tasty
appetizer.
Makes 20 appetizers.
Contributed to the FareShare Gazette by Suzie; 19 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; 2g Fat (73.8% calories from
fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 41mg Cholesterol;
20mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Crunchy Baked Fish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fish fillets -- sole, halibut,
any kind you want
1/4 cup milk
1 cup crushed potato chips
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed dried thyme
1 tablespoon dry bread crumbs
2 tablespoons butter -- melted
Cut fish into serving size pieces.
Place milk in a shallow bowl.
In another shallow bowl, combine potato chips, parmesan cheese and thyme.
Dip fish in milk, then coat with potato chip mixture.
Sprinkle an 8-inch square baking dish you have sprayed with non-stick
cooking spray, with bread crumbs. Place fish over crumbs, drizzle with
melted butter.
Bake uncovered at 500 degrees F. for 14 minutes or until fish flakes easily
with fork.
Serves 4
Contributed to the FareShare Gazette by Patty; 10 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 285 Calories; 15g Fat (48.3% calories from
fat); 24g Protein; 12g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 349mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.
* Exported from MasterCook *
Crunchy Refrigerator Coleslaw
Recipe By :
Serving Size : 12 Preparation Time :12:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cabbage head -- shredded
1 cup green peppers -- julienned
2 carrots -- shredded
1 Bermuda onions -- minced
1 cup Jicama
1 cup sugar
--- Dressing ---
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon cilantro -- minced
1 teaspoon fresh parsley
1/4 teaspoon ground basil
3/4 cup vegetable oil
1 cup cider vinegar
* Add julienned or chopped jicama just before serving.
1. Shred the cabbage very thin. Combine with pepper, minced onion, and
carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar
reaches all the cabbage.
2. In a saucepan, combine all the dressing ingredients. Bring to a boil;
remove from heat. While still hot, pour this over the cabbage mixture,
blending well.
3. Cover and refrigerate 8 hours or overnight. Add jicama and stir again
before serving.
NOTES : This is a delicious salad that lends itself to advance preparation.
Contributed to the FareShare Gazette by Robin; 12 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 227 Calories; 14g Fat (52.8% calories from
fat); 2g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 197mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat;
1 Other Carbohydrates.
* Exported from MasterCook *
Crustless Ham And Cheese Quiche
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cooked ham -- diced
1/4 cup frozen cut broccoli -- thawed
1/2 cup Monterey Jack cheese -- shredded
1/2 cup Cheddar cheese -- shredded
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375F. Spray a 9-inch pie plate with non-stick vegetable
spray.
Scatter ham, broccoli, and cheeses evenly in prepared pie plate.
In a medium bowl, combine eggs, milk, salt, and pepper; whisk until well
blended. Pour into pie plate.
Bake for 40 minutes or until firm. Cut into wedges.
Yields 8 servings.
Contributed to the FareShare Gazette by Suzie; 6 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 169 Calories; 12g Fat (63.1% calories from
fat); 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 558mg
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Cukes and Dilled Eggs
Recipe By :Susan Herrmann Loomis
Serving Size : 40 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 European cucumber
or 4 to 5 Kirby {pickling} cucumbers
6 large hard-boiled eggs
3 tablespoons sour cream
1 teaspoon heavy whipping cream
1 1/4 teaspoons Dijon mustard
1/3 cup gently packed fresh dill sprigs
Salt -- to taste
Cayenne pepper -- to taste
Fresh dill sprigs for garnish -- small handful
Using the tines of a fork, score the cucumber down its length so that when
you cut it in rounds, they will be somewhat scalloped. Cut the cucumber
into thick (1/4-inch) rounds.
Mash the eggs in a large bowl, using a fork or a potato masher, until the
whites are finely crumbled. Mix in the sour cream, heavy cream, and mustard
until thoroughly combined.
Mince the dill and add it. Then season to taste with salt and cayenne
pepper.
Place a mounded teaspoon of the egg mixture atop each cucumber round, and
garnish with a dill sprig. These can be made up to 2 hours in advance;
cover them with waxed paper and keep refrigerated. Remove them from the
refrigerator about 30 minutes before serving, so they aren't chilled. This
recipe yields about 40 pieces.
Variation : Mix the sour cream, 2 teaspoons heavy cream and 1 1/2
teaspoons best-quality curry powder into the mashed eggs. Season to taste
with salt. Place a mounded teaspoon of the egg mixture atop each cucumber
round and garnish with a leaf of Italian (flat-leaf) parsley.
Comments : These tidbits are a perfect addition to a family reunion where
barbecue or fried chicken is on the menu because they act as both a snack
and a salad -- and they are small, light and attractive enough to appeal to
all ages.
Recipe Source: FARMHOUSE COOKBOOK by Susan Herrmann Loomis
Contributed to the FareShare Gazette by Nancy; 15 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 14 Calories; 1g Fat (68.1% calories from
fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 32mg Cholesterol;
12mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Curried Egg Salad
Recipe By :Katherine Greenberg and Barbara Kyte
Serving Size : 1 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--For 1--
1 1/2 tablespoons mayonnaise
1 hard-cooked egg -- chopped
1/2 green onion -- sliced
1 dash curry powder
1/4 teaspoon soy sauce
1/2 teaspoon lemon juice
1 1/2 teaspoons parsley -- chopped
--For 2--
3 tablespoons mayonnaise
2 hard-cooked eggs -- chopped
1 green onion -- sliced
1 dash curry powder
1/2 teaspoon soy sauce
1 teaspoon lemon juice
1 tablespoon parsley -- chopped
Combine all ingredients except parsley in a mixing bowl. Toss gently to
blend. Fill tomatoes and garnish with parsley, if desired.
Source : "Cooking for 1 or 2"
S(MC Formatted by Dee): ""
Copyright : "© 1993 Bristol Publishing Enterprises, Inc.;
ISBN 1-55867-089-0"
Dee's Notes:
This is a recipe for a filling to be used for stuffed tomatoes but I will
be making it for sandwiches or the tomatoes.
Contributed to the FareShare Gazette by Dee; 15 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 459 Calories; 53g Fat (96.0% calories from
fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 616mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.
* Exported from MasterCook *
Curried Eggs
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- boiled,
cooled and peeled
1 small white onion -- peeled and chopped
fine
1 teaspoon curry powder -- such as Madras
[1 to 2 teaspoons]
1/2 teaspoon garam masala
1 dash salt
shake of pepper
1 tablespoon flour
1/2 cup milk
Saute the onion in a little oil, slowly. Sprinkle with the curry powder,
salt and pepper. Shake flour over this and stir in. Add the milk, stirring
while it thickens. Shake in the garam masala and keep mixing this around in
the pan. If this is too thick, add a little more milk, you want a medium
sauce. Quarter the three hard boiled eggs and add them to the sauce.
Serve, over toast points or over rice for a supper dish.
Do not omit the garam masala, it can be obtained at an East Indian grocer.
Contributed to the FareShare Gazette by Doug; 3 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 174 Calories; 9g Fat (46.1% calories from
fat); 11g Protein; 12g Carbohydrate; 1g Dietary Fiber; 289mg Cholesterol; 249mg
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;
1 Fat.
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