Food Fare Notes

June 2010

Issue #5

In This Issue

1. Welcome
2. American Food

3. For Vegetarians
4. Seasonal Bits

5. Feline Fare

6. E-Cookbook News

7. Readers Mail

8. Coming Soon

Seasonal Bits:

July is National Hot Dog Month - just in time for Independence Day - so get in the spirit of the season!


Hot Diggity Dog!


Corn Dogs, Deviled Eggs, Firehouse Chili, Fried Green Tomatoes, Potato Salad, and Southern Fried Chicken are also a few of my summer favorites.


To keep it cool, try this summer treat:


Orange Julep

1 qt. orange juice

6 limes, juiced

1 C sugar

1/2 C mint leaves, chopped

2 C Club Soda

8 sprigs fresh mint


In a glass jar, combine the orange and lime juices, sugar, and chopped mint. Chill. To serve, add ice to tall glasses and pour 1/4 cup of club soda in each glass; fill glasses with juice mixture. Garnish each glass with mint sprigs. Recipe makes eight servings.


More Beverages >

Feline Fare:

Learn how to make homemade treats for your beloved feline companions. Recipes include Catty Eggs, Kiki Kedgeree, Kitten Milk, Liver Bits, Slinky Supper, Tuna Bites, and more.


Feline Recipes


Recipes for Cats >

Readers Mail:

Food Fare often receives e-mail from reader's who have something to say about the web site, the recipes or the food articles. Every valid message or question is answered.


Readers Mail


Readers Mail >



Coming Soon:

Look for a feature about Switzerland and special recipes for diabetics. Updates >


Food Fare at Facebook


Greetings from Food Fare...


Welcome to Food Fare and the fifth edition of our newsletter, Food Fare Notes.


Summer is almost upon us, which for Americans translates into a lot of time being spent outdoors with family activities, picnics and barbeques. Food plays an important role in the summer fun, whether gatherings are held al fresco or in the cool confines of home.


I prefer the cool confines of home, thank you, but I also enjoy the seasonal foods to be had such as Baked Artichokes, Broccoli Slaw, Cauliflower Salad, Coleslaw, Double Mushroom Burgers, Grilled Asparagus, Homemade Frankfurters, Old Bay Crab Cakes, Pepper & Egg Sandwiches, Scallops & Vegetables, Shrimp Salad, and Spring Greens Soup.


Other favorites include fresh corn-on-the-cob, watermelon, radishes and sour green apples with plenty of salt, pasta salads, tomatoes off the vine, avocados in any form and fresh greens from the garden.


Are you hungry yet?


Thanks for stopping by Food Fare, and have a safe and happy summer season....

American Food & Culture

American RecipesFood Fare's new "ethic" feature is about the food and culture of the United States. The article includes a brief history of the country, information about food in the "New World," Native Americans, common American food, the US flag, the White House, food milestones, fast food, holidays, Yankee slang, resources and more than two dozen "American" recipes such as:


American Pot Roast, Biscuits & Gravy, Blancmange, Denver Omelet, Firehouse Chili, Fried Green Tomatoes, Homemade French Fries, Plymouth Succotash, Pork & Apple Pie, Potato Salad, Southern Fried Chicken and many more.

Discover America >

For Vegetarians

Learn how to make meatless yet delicious recipes such as Asparagus & Mushroom Risotto, Barley Pudding, Broccoli Slaw, Cashews & Vegetables, Cauliflower Au Gratin, Chili-Cheese Tortilla Roll-Ups, Garlic-Potato Soup, Grilled Teriyaki Eggplant, Mushroom Broth with Brown Rice, Pepper & Egg Sandwiches, Spring Greens Soup, Wild Rice Muffins, Wild Rice Salad with Pecans and more.


Here's a sample:

Garlic-Potato SoupGarlic-Potato Soup

2 tsp. olive oil

4 garlic cloves, chopped

1 C onion, diced

4 medium red potatoes, peeled & cubed

4 C water

1/2 tsp. salt

1/2 C loosely packed fresh cilantro or parsley leaves

2 tsp. olive oil

Black pepper to taste


Heat the olive oil in a large saucepan. Add the garlic and saute for a few seconds, just until it turns a golden color. Stir in the onion, reduce heat to low, and cook for eight to ten minutes or until onion is soft. Add the potatoes, water and salt; bring to a boil over high heat, turn heat to low and then simmer, covered, for about thirty minutes or until potatoes are tender. Stir in the cilantro and parsley. Puree the soup in a food processor or blender in two or three batches. Stir in the olive oil and pepper to taste, and then serve.

More Vegetarian Recipes >

E-Cookbook News

Food Fare is compiling an electronic cookbook for release near the end of the year.


The cookbook will contain more than six hundred-fifty recipes, from simple fare to family recipes for all meals, herbs and spices, canine treats, tea time delicacies and ethnic dishes from around the world.


For updates, visit Shenanchie's foody blog Appetizing Muse.


Until Next Time...

Don't forget about our selection of food articles, such as in-depth pieces about artichokes, avocados, garlic, hot dogs, mushrooms, ravioli, tamales, and more. More Food Articles >


Check back for updates and other news as autumn approaches, or come by our new page at Facebook to leave a comment.


Food Fare wants to connect with more people who enjoy cooking on the spot and perusing unusual recipes and food stories.


You might be surprised by what you find...


Happy Cooking from Food Fare,

Shenanchie at Food Fare

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Food Fare Notes, Issue #5

(C) June 2010


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