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FareShare Gazette Recipes -- November 2004 - S's

 

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Recipes Included On This Page

Shrimp with Aromatic Herbs - Greek 7 pts
Smoked Salmon Ravioli on Jicama & Shaved Fennel Salad

Southern-fried Stuffed Chicken with Roasted Red Pepper & Sweet Onion Gravy

Squash With Beef Rice Stuffing

Sun-dried Tomato and Asiago Cheese Bread

Sweet Potato Soufflé - Wilkes Boarding House

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                      * Exported from MasterCook *

                 Shrimp with Aromatic Herbs - Greek 7 pts

Recipe By     : From "The Philosopher's Kitchen."
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  extra virgin olive oil
  2                     garlic cloves -- minced
     3/4           cup  assorted fresh aromatic herbs -- such as mint,
                        rosemary, sage and basil
  1                     bay leaf -- crumbled
  1 1/2         pounds  medium shrimp -- peeled and deveined
                        Salt and freshly milled pepper
                        Lemon wedges

Puree the oil, garlic, herbs and bay leaf in a food processor.

Place the shrimp in a bowl and toss with this mixture.

Cover with plastic wrap and refrigerate for 2 to 3 hours to allow the
flavors to mingle.

Place the shrimp and herb mixture in a nonstick skillet and cook cover
medium-high heat until the shrimp are pink and firm, about 1 minute per
side.

Season to taste with salt and pepper.

Season with lemon wedges.

Serves 4.

Cuisine : "Greek"
Source : "Detroit Free Press"
S(Formatted by Chupa): "10.17.04"

Contributed to the FareShare Gazette by Chupababi; 30 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 342 Calories; 21g Fat (56.3% calories 
from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 259mg Cholesterol; 
252mg Sodium.  Exchanges: 5 Lean Meat; 0 Vegetable; 3 1/2 Fat.


 
                      * Exported from MasterCook *

          Smoked Salmon Ravioli on Jicama & Shaved Fennel Salad

Recipe By     : Chef Robert Barral for Morning Recipes
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Jicama Salad:
  1                     red onion -- julienne
  1                     fennel bulb -- shaved
  2              ounce  jicama -- julienne
     1/2           cup  lemon juice
     1/2           cup  olive oil
                        Salt and pepper to taste
                        
  12             ounce  smoked salmon-- sliced
                        
  5              ounce  crab meat
     1/2         bunch  scallions -- sliced thin
  1              ounce  lemon juice
     1/2           cup  celery yellow leaves -- chopped
     1/2           cup  capers -- chopped
  1                cup  white bread crumbs
  1           teaspoon  Old Bay spice
     1/2           cup  tarragon leaves -- chopped
                        Salt and pepper to taste
                        
  3             ounces  sour cream
  2             ounces  red salmon caviar -- for decoration

1) Cut the vegetables into fine julienne and place in a bowl. Toss with the
lemon and oil vinaigrette until well coated and season with salt and
pepper. Reserve and keep cold.

2) Make the crabmeat salad. Combine in bowl all the ingredients and here
again season appropriately. Keep on ice till the raviolis are made.

3) Make the raviolis: Slice the smoked salmon very thin, if it is already
sliced, arrange the smoked salmon slices on a cutting board and place the
crabmeat filling in small scoops on top of the salmon. Cover the crab meat
salad with a layer of smoked salmon and define the surroundings of the
raviolis. Press strongly with finger to make sure that the bottom slice of
salmon sticks to the top one then with a sharp knife cut the raviolis.

4) Place the jicama salad in the center of the plate, the raviolis lining
on the side with a dollop of sour cream on top and caviar. Surround with
basil oil and a few leaves of Mesclun greens. Served chilled.

Recipe for 4

Source : "http://tv3.wcax.com/js/recipes/smoksalr.htm"
S(Formatted by Chupa): "10.17.04"
Copyright : "1996-2001 WCAX-TV"

Contributed to the FareShare Gazette by Chupababi; 29 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 370 Calories; 32g Fat (76.2% calories 
from fat); 9g Protein; 13g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 
317mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 
Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.


 
                         * Exported from MasterCook *

    Southern-fried Stuffed Chicken with Roasted Red Pepper & Sweet Onion Gravy

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  cream cheese -- softened
  1                cup  dry chicken flavored stuffing mix
     1/2           cup  finely shredded Romano Cheese
     1/2           cup  chopped sweet onions
     1/4           cup  minced fresh basil
                        or 1 1/2 tablespoons dried basil leaves -- crushed
  4              large  boned chicken breast halves
  4                     ready-to-serve bacon slices
                        or prepare your own
  1              large  egg
  1                cup  milk
  1                cup  Bisquick baking mix
  2          teaspoons  Creole seasoning
  1           teaspoon  black pepper
                        Salt to taste
                        Olive oil
                        Roasted Red Pepper and Sweet Onion Gravy:
  1              large  sweet onion -- halved vertically
  1              large  red bell pepper -- halved and seeded
                        Reynold's Wrap Release non-stick Foil
  1         tablespoon  olive oil
     1/4      teaspoon  Morton Kosher salt
  3        tablespoons  butter
  3        tablespoons  flour
  2               cups  chicken broth
  2          teaspoons  Creole seasoning
  2        tablespoons  minced fresh basil
                        or 2 teaspoons dried crushed Basil
                        Salt and pepper to taste

Stir together first 5 ingredients in a medium sized bowl. Set aside.

Salt and pepper chicken on both sides. Place between two sheets of plastic
wrap. With flat side of meat mallet, flatten meat to 1/4-inch thickness.

Spread 1/4 of cream cheese mixture on skinless side of each chicken breast.
Top with 1 slice of bacon. Roll chicken breast up jelly-roll fashion,
lifting skin and tucking roll under skin.

Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning
and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in
baking mix mixture.

Pour oil to a depth of 2 inches in a large deep skillet; heat to 350
degrees F. Fry chicken rolls 10 to 12 minutes or until dark brown and done,
turning chicken rolls often. Drain on wire rack over paper towels.

Spoon 1/4 cup roasted red pepper and sweet onion gravy on each of 4
individual serving plates; top with 1 chicken roll. Drizzle remaining gravy
over plated chicken rolls.

Roasted Red Pepper and Sweet Onion Gravy:

Dice onion half; set aside.

Place onion slices and bell pepper halves, cut sides down, on baking sheet
lined with aluminum foil; drizzle with oil, and sprinkle with salt.

Broil 5 inches from heat about 10 minutes or until bell pepper looks
blistered. Place bell pepper halves in zip-lok bag; seal and let stand 10
minutes to loosen skin. Peel bell pepper halves and dice into 1/2-inch
cubes. Reserve diced pepper and remaining half. Dice roasted onion, set
aside.

Melt butter in a large skillet over medium high heat. Add reserved diced
raw onion, saute' 10 minutes or until onion begins to brown. Stir in flour;
cook, stirring constantly, for 5 minutes or until flour mixture is caramel
colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium,
cook, stirring constantly, until thickened.

Process gravy mixture and reserved bell pepper half in a food processor
until pureed.

Combine gravy and reserved diced roasted peppers, diced roasted onions,
basil and black pepper.

Yield :  4 Servings

Footnote :  When I make this, I remove the skin from the chicken breast.
When I roll them up, I use a 6-inch wooden skewer to weave in and out of
lapped over chicken sides so they will stay closed. After meat is cooked
and drained, remove wooden skewers.

Contributed to the FareShare Gazette by Patty; 23 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 337 Calories; 26g Fat (68.3% calories 
from fat); 10g Protein; 17g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 
814mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-
Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.


 
                       * Exported from MasterCook *

                      Squash With Beef Rice Stuffing

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  acorn squash -- washed, halved
                        or butternut squash
  1              pound  ground beef
     1/2           cup  onion -- chopped
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
  8             ounces  tomato sauce
  2          teaspoons  Worcestershire sauce
     1/2      teaspoon  thyme
  2               cups  cooked rice
     1/2           cup  mozzarella cheese -- shredded

Wash, halve and seed squash. Put cut-side down in shallow baking pan. Bake
at 300F. for 45 minutes or until almost fork-tender or microwave on High
for 25 minutes.

Meanwhile, brown ground beef. Add onion and cook until tender and brown.
Add salt, pepper, tomato sauce, Worcestershire sauce and thyme. Simmer for
a few minutes. Stir in rice.

Turn squash, cut-side up. Divide meat mixture evenly and fill squash
halves. Put back in oven and bake for 40 minutes or microwave for 7-8
minutes. Sprinkle with shredded Cheddar cheese. Bake for 10 minutes longer
or microwave for 2 more minutes.

Serves 6.

Source : "Source Unknown"
S(mastercook formatting by): "bobbi744@comcast.net"

NOTES : Note: This is a really delicious dish. I add several mushrooms,
sliced, to the ground beef and onion mixture before adding the other
ingredients. For the two of us I cut the ingredients in half and stuff one
large acorn squash, in two halves. I do this in the microwave.

Contributed to the FareShare Gazette by Bobbie; 25 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 449 Calories; 23g Fat (45.0% calories 
from fat); 19g Protein; 44g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 
522mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 
3 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                 Sun-dried Tomato and Asiago Cheese Bread

Recipe By     : from gail's recipe swap - paniyn
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
  2        tablespoons  extra virgin olive oil
  1           teaspoon  lemon juice
  2        tablespoons  sugar
  2        tablespoons  powdered milk
  1           teaspoon  salt
  2 1/2           cups  bread flour
     1/2           cup  amaranth flour -- or wheat bran
  2        tablespoons  sun-dried tomatoes -- chopped
     1/4           cup  Asiago Cheese -- grated
  1           teaspoon  dried basil
     1/2      teaspoon  pepper
  1           teaspoon  yeast

Place all ingredients into bread machine in order given. 	
Bake according to bread machine directions for regular bake.

Makes 1 (1 1/2 lb) loaf 		

Yield :
   "1 one and a half pound loaf"

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

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



 
                      * Exported from MasterCook *

               Sweet Potato Soufflé - Wilkes Boarding House

Recipe By     : Sema Wilkes, Savannah, Ga.
Serving Size  : 10    Preparation Time :0:25
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  sweet potatoes -- peeled & sliced
  1           teaspoon  salt
  1 1/2           cups  sugar
  2              large  eggs
     1/2           cup  raisins
  1                     lemon -- grated rind & juice
     1/2      teaspoon  nutmeg
     1/2           cup  evaporated milk
     1/2           cup  pecans -- chopped
     1/4         pound  butter -- softened (1 stick)
     1/2           cup  shredded coconut
  3               cups  miniature marshmallows

Preheat oven to 350 degrees F.

Boil potatoes in salted water to cover until tender, about 30 minutes. Mash
and whip potatoes. Add sugar, eggs, raisins, lemon rind and juice, nutmeg,
milk, pecans, butter and coconut; mix well.

Pour into greased 9x13-inch casserole dish and bake for 30 minutes. Remove
from oven, sprinkle top with marshmallows and return to oven until
marshmallows are brown, about 5 minutes.

Serves 10.

Source : "Wilkes Boarding House"
S(mastercook formatting by): "Bobbie"

NOTES : This recipe is from the cookbook  purchased at Mrs. Wilkes'
Boarding House.

Address for book:
Mrs.L.H.Wilkes
107 West Jones Street
Savannah, Ga. 31401
Cost: $11.95 plus $2.50 S&H

Bobbie's Note: We had this dish while eating at the Boarding House in
Savannah. We loved it and I made it for Thanksgiving and even those who
don't usually like sweet potatoes enjoyed it.  I used 1 cup of Splenda 
and 1/2 cup sugar and evaporated skim milk.

Contributed to the FareShare Gazette by Bobbie; 30 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 456 Calories; 15g Fat (29.0% calories 
from fat); 5g Protein; 79g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 
354mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat 
Milk; 3 Fat; 2 1/2 Other Carbohydrates.

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