Recipes Included On This Page Pecan Stuffed Eggs Perfect Oven French Fries Pickled Eggs - Red Beet Eggs Planked Shrimp and Scallops Poinsettia Cookies Puffball and Potato Soup Pumpkin Pie Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pecan Stuffed Eggs Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard-cooked eggs 1/4 cup mayonnaise 1 teaspoon grated onion 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon minced parsley 1 Tablespoon vinegar 1/2 cup pecans -- chopped Boil, shell and cut eggs in half. Mix all other ingredients with the egg yolks. Fill egg whites halves with mixture. Contributed to the FareShare Gazette by Nancy; 17 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 7g Fat (92.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Perfect Oven French Fries Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large potatoes 2 tablespoons oil Scrub potatoes and cut into long strips about 1/2-inch thick. Drop fries into ice water and add 1 teaspoon sugar. Chill 2 hours. Remove potatoes and dry thoroughly. Place potato strips and oil in plastic bag. Shake to coat potatoes with the oil. Spray large cookie sheet with non-stick spray. Lay potatoes out on cookie sheet so they are all laying flat on cookie sheet. Bake in 475 degree F. oven 30-35 minutes turning once after first 15 minutes. They will be nicely browned when done. After turning potatoes over, you may add spices of your choice or sprinkle with parmesan cheese etc. Serves 3 or 4. Salt as soon as they come out of oven. Contributed to the FareShare Gazette by Patty; 23 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 7g Fat (38.9% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fat. * Exported from MasterCook * Pickled Eggs - Red Beet Eggs Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups white vinegar 2 cups sugar 2 teaspoons salt 24 hard-boiled eggs -- (shelled) 2 large cans red beets with juice In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat. Add eggs and beets. When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating. Eggs get better the longer they sit in juice; although, they will start to get rubbery after a week. Contributed to the FareShare Gazette by Valerie; 24 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 5g Fat (31.6% calories from fat); 6g Protein; 20g Carbohydrate; 0g Dietary Fiber; 212mg Cholesterol; 240mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Planked Shrimp and Scallops Recipe By : Serving Size : 4 Preparation Time :12:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- peeled 10 large sea scallops 1/2 pound prosciutto ham -- sliced thin but not the thinnest, cut in 1- x 4-inch strips 2 lemons -- juice of Fresh sage - about 10 leaves, cut in thin strips OR other herbs 1/3 cup olive oil -- or grapeseed or canola oil Salt One 15-inch Cedar Grilling Plank Soak a large plank for 1 hour. Wrap peeled shrimp and scallops with ham and secure with toothpicks; place on a platter or in a shallow baking dish. Stir together the lemon juice, sage, salt and oil, drizzle over seafood and let steep for 15 minutes. Heat grill to medium (350F.); put soaked plank on fire and close cover for about 3 - 5 minutes; when it begins to smoke a little or pop, add the shrimp and scallops. Cook on grill on soaked plank, cover closed, for 8-10 minutes or until done. Art's Notes: We prepared planked salmon Thursday evening for dinner and tonight, are planning on planked shrimp. A couple of years ago, we tried our first planking with chicken. You can see the recipe, information, photos and references at: http://fareshare.net/plank-main.html Contributed to the FareShare Gazette by Art; 13 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 20g Fat (58.6% calories from fat); 27g Protein; 5g Carbohydrate; trace Dietary Fiber; 181mg Cholesterol; 209mg Sodium. Exchanges: 4 Lean Meat; 0 Fruit; 3 1/2 Fat. * Exported from MasterCook * Poinsettia Cookies Recipe By :Gale Gand Serving Size : 30 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- softened 8 ounces cream cheese -- softened 1 egg -- separated 2 cups all-purpose flour 1 tablespoon baking powder parchment paper 30 wooden popsicle sticks 1 cup red sugar 30 green M&M candies With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside. Preheat oven to 350 degrees F. On lightly floured surface, roll dough, 1/2 at a time, into a 15- by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased, parchment-lined cookie sheets. Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon red sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one M & M in center of each pinwheel. Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets. Yield : 30 servings Prep Time: 25 minutes Inactive Prep Time: 1 minute Cook Time: 12 minutes Source : "Sweet Dreams Episode: Holiday" Contributed to the FareShare Gazette by Suzie in response to a request; 18 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 7g Fat (66.8% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Puffball and Potato Soup Recipe By :Hallie Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- (45 mL) 2 tablespoons butter -- (30 mL) 4 medium potatoes -- diced 1 large onion -- roughly chopped 4 cups diced giant puffball mushroom -- (1 liter) diced 1 teaspoon kosher salt -- (5 mL) Milled pepper to taste 2 sprigs fresh tarragon -- leaves only, minced 3 dashes Jalapeno pepper sauce -- or to taste 3 garlic cloves -- minced 1/2 cup all-purpose flour -- (125 mL) 4 cups chicken stock -- (1 liter) 3 cups 2% milk -- (750 mL) 1/2 cup canned milk -- (125 mL) [not sweetened] 1/4 cup dry sherry -- (60 mL) Please note that all quantities are approximate and to taste - this is just a soup, not rocket science. We have giant puffball mushrooms growing in our yard nearly every year and although they are definitely very edible, they are not top of our list for taste. Normally I just take a few slices off the larger ones (5 pounds or more) and fry them but this year I decided to use some in a soup. After browsing a few mushroom soup recipes this is the concoction I came up with and it was pronounced delicious by the chief food critic in the family. <grin> Heat a large pot; add the oil and butter. When sizzling toss in the diced potatoes. Cook, stirring, until the potatoes are partially cooked then add the chopped onions and diced mushrooms. Cook, stirring frequently, until the onions are translucent and the potatoes test just cooked. Add the salt, pepper, tarragon (optional), jalapeno sauce and garlic. Stir in the flour until everything is coated then add the chicken stock. Bring back to the simmer for a few minutes and cook until it thickens up. Add the milk; stir. Bring back to just starting to simmer and add the sherry. Give it a final stir and remove from the heat. Serve in bowls with a garnish of minced green onion or chives and some parsley if desired. All the recipes I looked at called for cream but since I seldom have any on hand I used canned milk instead. I used puffball mushroom because that's what I had but you could use any good meaty mushroom I think. Giant puffball mushrooms are generally considered safe to eat but be careful about collecting the smaller button-sized ones as at that early stage they can be confused with some of the other mushrooms that are inedible or poisonous. Always be sure you know what you are collecting when it comes to either mushrooms, wild herbs or berries. Serves 4 generously. Recipe by Hallie; 2004. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 21 July 2004. www.fareshare.net Photos of Hallie's Puffball Mushrooms - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 438 Calories; 20g Fat (43.3% calories from fat); 12g Protein; 47g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 2777mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Pumpkin Pie Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces canned pumpkin 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon ginger 3 eggs -- lightly beaten 12 ounces evaporated milk 1 package yellow cake mix 1 cup chopped nuts -- your choice 3/4 cup butter -- melted In a mixing bowl, combine the pumpkin, spices, sugar and salt. Add eggs. Beat lightly till mixture is just combined. Gradually stir in milk; mix well. Pour into a greased 13x9x2-inch baking pan or baking dish. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle melted butter over the top. Bake in a 350-degree F. oven 1 to 1 1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in refrigerator covered. To serve cut into squares and put a big dollop of Cool Whip or Red-Whip on top. Serves 12. Contributed to the FareShare Gazette by Patty; 12 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 504 Calories; 27g Fat (46.2% calories from fat); 8g Protein; 62g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol; 538mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.