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FareShare Gazette Recipes -- May 2006 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

All-Day-Long Crockpot Beef - 7 points
Aloo Masala Chaat
Apple Bars - Saskatoon Sun
Apple Cinnamon Cobbler
Apple Pancakes With Cider Syrup
Apple Raspberry Jam Galette

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* Exported from MasterCook *

All-Day-Long Crockpot Beef - 7 points

Recipe By :Jo Anne Merrill
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef roast -- * see note
1/2 teaspoon black pepper
2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

* Use any cut of beef roast desired.

1. Cut beef roast into serving-sized portions. Use more beef if you need
more than 6 servings. Brown beef in a bit of vegetable oil, although you
can skip this step if rushed for time.

2. Slice onion and separate into rings. Dice the peeled carrots, dice the
celery and slice the peppers into thin strips or circles. Place these into
bottom of crockpot. Sprinkle the beef pieces with fresh ground black
pepper, minced garlic and the onion soup mix. Place on top of the
vegetables.

3. Mix the steak sauce and Worcestershire sauce in a small bowl with about
1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

4. Turn the crockpot to high for 30 minutes or, if you're in a hurry, skip
this step. Turn to low, cover and cook for 7-9 hours. * Keep the crockpot
covered as much as possible throughout cooking time. A crockpot can be used
to cook this type of meal for a varied amount of time, depending on your
schedule.

When ready to serve, dip meat and vegetables out of pot with a slotted
spoon. Use the liquid as is or turn crockpot to high and thicken liquid
with a little flour or cornstarch.

Serving Ideas : Serve with mashed potatoes and a healthy bread.

NOTES : It is not important that you take the meat and vegetables out at a
specific amount of time. One or two hours either way usually makes no
difference.

Bobbie's Note: This had a wonderful flavor I made it with Eye of the Round
roast. The vegetables were very tasty. I served it with small new white
potatoes and served it to company. A big hit. The Eye of round roast can be
a little tough, but this was quite tender.

Contributed to the FareShare Gazette by Bobbie; 8 May 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 425 Calories; 27g Fat (57.7% calories from 
fat); 29g Protein; 16g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 714mg 
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 3 Fat; 0 Other 
Carbohydrates.


 

* Exported from MasterCook *

Aloo Masala Chaat

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 kilograms potatoes -- (3 1/3 pounds)
3 tomatoes
4 green chilies
1 1/2 ounces Anardanna
1 ounce ginger
2 tablespoons Chaat Masala

For the Chaat Masala:
1 teacup slightly roasted coriander seeds
1/2 teacup red chilies
1 teacup roasted cumin seeds
1 teacup Amchur powder
1 tablespoon black pepper
1 3/4 teacup salt
2 tablespoons black salt
Apinge Ajwain
2 teaspoons chili powder
2 teaspoons Dhanageera powder
6 tablespoons Oil
Salt -- to taste
Coriander for decoration

Grate the tomatoes. Slice the ginger.

Boil the potatoes and cut into big pieces. Apply the chaat masala,
dhanageera powder chili powder to the to the potatoes.

Roast the Anardanna and powder them.

Heat the oil in a vessel. Add the grated tomatoes and cook for three to
four minutes. Add the ginger and cook for two minutes. Be sure the oil
separates form the tomatoes. Add the green chilies and ajwain and fry
again.

Add the potatoes and cook on a slow flame.

Add the powdered anardanna and salt.

Serve hot, garnished with chopped coriander.

Hallie's note:

As I recall the volume of a teacup is about 6 fluid ounces or 180
milliliters. Since masala is a spice mixture I believe you could easily
adjust the quantities to taste. Some of the names are new to me however; I
haven't searched the net but there are definitely a couple I can't find in
any of my gazillion cookbooks. :) H.

Contributed to the FareShare Gazette by Jim in response to a request;
5 May 2006.
www.fareshare.net



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* Exported from MasterCook *

Apple Bars - Saskatoon Sun

Recipe By :Saskatoon Sun, July 3, 1994
Serving Size :   Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
1 tablespoon sugar
1 cup lard -- margarine or butter
1 teaspoon salt
2 eggs -- separated,
1/2 cup milk -- (approximately)
[add milk to egg yolks to make 2/3 cup]
2 cups cornflakes -- (2 large handfuls)
1 cup sugar
8 apples -- peeled and sliced
[8 to 10]
1 teaspoon cinnamon

Mix the flour, first amount of sugar and the salt. Cut in the margarine as
for a pie crust. Beat the two egg yolks in a cup and add enough milk to
make 2/3 of a cup. Mix with flour mixture. Roll out half the dough to cover
a jelly roll pan. Sprinkle the cornflakes on top of the dough. Cover with
the sliced apples. Add the sugar and cinnamon. Cover with the rest of the
crust.

Beat the egg whites until stiff and spread over the top crust. Bake about 1
hour at 350-375 F.

Make a glaze of powdered sugar and water. Dribble over top after it has
cooled about 15 minutes.

From the Saskatoon Sun, July 3, 1994 issue. From the Home of Julie Lorenz,
proprietor of Little Butte Farm, a bed and breakfast here in Saskatchewan.

Typed by Melissa Mierau Submitted By MELISSA MIERAU On 07-05-94

Hallie's note:

In July (where I live anyway) toss in a handful of fresh, ripe
saskatoons. Mind you, when you are picking saskatoons on a sunny day it is
hard to put them in the pail rather than straight into your mouth by the
handful. These scrumptious berries are known by the names Juneberries or
serviceberries in places other than western Canada by the way. There may be
varietal differences according to locale but the basic taste is the same
and a handful of sunwarmed berries straight from the bush is scrumptious no
matter what they are called. :) H.

Contributed to the FareShare Gazette by Jim; 10 May 2006.
www.fareshare.net



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* Exported from MasterCook *

Apple Cinnamon Cobbler

Recipe By :250 Best Cobblers, Custards, Cupcakes etc.
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups sliced tart apples -- peeled (about 6 medium)
Biscuit Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 pinch salt
1/4 cup butter
1 egg -- lightly beaten
1/4 cup milk
1/2 teaspoon vanilla

Preheat oven to 400 F (200 C).
8-inch (20 cm) round cake pan, lightly greased.

In a large saucepan, over medium heat, combine sugar, flour, cinnamon and
nutmeg until well blended. Add apples and toss until well blended and
coated. Cook, stirring, until apples are almost tender, about 7 to 8
minutes. Spoon apple mixture into prepared cake pan.

Prepare biscuit topping:
In a large bowl, combine flour, sugar, baking powder and salt. Cut in
shortening until mixture resembles coarse crumbs. Add egg, milk and vanilla
and mix well to blend.

Drop mounds of spoonfuls to this dough onto apple mixture and bake in
preheated oven for 20 to 25 minutes or until topping is golden brown. Cool
slightly and serve warm.

From 250 Best Cobblers, Custards, Cupcakes, Bread Puddings and More
Forwarded by Claudia

Contributed to the FareShare Gazette by Claudia; 25 May 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 320 Calories; 9g Fat (25.3% calories from 
fat); 4g Protein; 57g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 240mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 
2 1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Apple Pancakes With Cider Syrup

Recipe By :The American Country Inn and Bed & Breakfast Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----APPLE PANCAKES-----
3 sweet apples
2 eggs
2 cups milk
2 cups biscuit mix
-----CIDER SYRUP-----
2 cups apple cider
or tangy apple juice
1 cup sugar
1/2 teaspoon grated lemon rind

For Apple Pancakes:

Peel and core the apples and thinly slice. Beat the eggs, stir the eggs and
milk into the biscuit mix. Add the apples. Cook on a buttered griddle.
Serve with cider syrup.

For Cider Syrup:

Add sugar to cider and simmer 10 minutes, add lemon rind and simmer a
little longer. Serve apple pancakes with melted butter and the syrup.

Warwickshire Inn 5037 Barney Road Traverse City, Michigan 49684 (616)946-
7176

Source : "The American Country Inn and Bed & Breakfast Cookbook Volume One"
by Kitty & Lucian Maynard. Typed by Lisa Clarke.

Contributed to the FareShare Gazette by Jim; 10 May 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 414 Calories; 11g Fat (22.9% calories from 
fat); 8g Protein; 72g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 576mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat 
Milk; 2 Fat; 2 Other Carbohydrates.


 

* Exported from MasterCook *

Apple Raspberry Jam Galette

Recipe By :Dana Reinhardt, Executive Chef, Cru Restaurant, Vancouver
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon granulated sugar
1/2 teaspoon salt
1 orange -- zested and
zest finely chopped
1/4 cup cold unsalted butter -- cut into pieces
3 tablespoons cold Crisco shortening -- cut into pieces
3 tablespoons sour cream
2 tablespoons ice water
Filling:
3 cups tart apples -- peeled and
cut into 1-inch pieces
3 tablespoons granulated sugar -- divided
1/2 cup pure raspberry jam
1/2 cup unsalted butter -- room temperature,
cut into pieces
1/2 teaspoon ground cardamom -- or cinnamon

Pastry :

Place the flour, cornmeal, sugar, salt and orange zest in the bowl of a
food processor and pulse to combine. Add one third of the butter and
shortening. Pulse. Continue with remaining butter and shortening until they
become the size of peas.

Combine sour cream and water. With processor running add enough sour cream
mixture until pastry just comes together.

Remove the pastry and divide in two. Wrap with plastic wrap and refrigerate
for a minimum of 2 hours.

Filling :

Preheat the oven to 400F.

Roll out the two portions of pastry on a lightly floured surface into rough
circles (25 cm diameter). Transfer pastry to a baking sheet lined with
parchment paper. Place 1/4 cup raspberry jam in the circle of each. Spread
to about 5 cm of edge.

Toss the apples with tbsp sugar, butter and cardamom or cinnamon. Scatter
over jam. Fold the uncovered borders over the filling (to form a flat
pouch), allowing the pastry to pleat. Brush pastry with water. Sprinkle on
remaining sugar.

Bake the galettes in centre of preheated oven for 35-40 minutes or
until the pastry is golden brown. Cool 10 minutes before slicing.

Serve with vanilla ice cream or whipped topping.

Source : Dana Reinhardt, Executive Chef, Cru Restaurant, Vancouver

Prep. Time: 40 minutes. Chilling Time : 2 hours minimum.
Baking Time: 40 minutes

Makes 2 galettes.

Freezing : Not recommended

Contributed to the FareShare Gazette by Claudia; 4 May 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 1134 Calories; 75g Fat (58.2% calories from 
fat); 10g Protein; 110g Carbohydrate; 8g Dietary Fiber; 196mg Cholesterol; 560mg 
Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Fruit; 0 Non-Fat Milk; 14 1/2 Fat; 1 1/2 
Other Carbohydrates.

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