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From: JennieBartlett@aol.com
Sent: Saturday, January 31, 2015 12:08 PM
Hi Everybody,
I am still alive and well and loving being in Florida instead of
Northern New York. Last week my sister asked me to make a chocolate
cake for a farewell party she was hosting for friend who are leaving
to go back to New York State to live. Frequently we lose people here
because they feel that they need to return to where their children
live because of old age and failing health. We are always sorry to
see our winter friends leave, but understand their need. This cake
was for a total chocolate lover.
This recipe has long (and I mean LOOOOONNNGGG) been used by both my
sister and me for wedding cakes.
* Exported from MasterCook *
Chocolate Coca Cola Cake
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
2/3 cup milk
2/3 cup cola
1 egg
2 egg yolks
Sift together flour, sugar, cocoa, baking soda and salt into a large
bowl. Add shortening, milk and Coca Cola. Mix well. Add eggs and
continue to beat. Pour into prepared 9" baking pans. Bake in 350º
oven for 35 minutes.
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This is sinfully good:
* Exported from MasterCook *
Chocolate Butter Cream Filling
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
3/4 cup confectioner's sugar
1 teaspoon vanilla
1 egg
1 egg yolk
3 ounces bittersweet chocolate -- melted
1 1/2 teaspoons cocoa powder
1/2 teaspoon instant coffee
1 teaspoon dark rum * Instead of rum,
I use a raspberry liqueur
Pinch salt
1/4 cup light rum
*Here too
1/3 cup raspberry jam
In a large mixing bowl cream the butter with an electric beater
until light and fluffy. Add the powdered sugar a little at a time,
beating thoroughly after each addition. Add the vanilla and beat at
high speed for three minutes. Add the egg and continue to beat for
two minutes. Add the egg yolk and beat for two minutes longer. Add
the chocolate, cocoa and coffee and stir until well blended. Stir in
the dark rum and salt.
Sprinkle each of two layers with the light rum. Spread half of the
jam over each layer. Place one layer on platter, spread with butter
cream
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And the most decadent of all:
* Exported from MasterCook *
Chocolate Butter Cream Frosting
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
1 cup unsweetened cocoa
5 cups confectioner's sugar
1/2 cup milk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to
remove any lumps.
Cream together butter and cocoa until well blended
Add sugar and milk (I use cold coffee instead) to cocoa mixture by
adding 1 cup and sugar and about 1 tablespoon of milk (or coffee).
After each addition has been added, turn mixer on to high speed for
about 1 minute. Repeat until all the sugar and milk (or coffee) have
been added.
Add vanilla and espresso powder and combine well.
If frosting appears too dry, add more liquid, a tablespoon at a time
until it reaches the right consistency. If it appears too wet and
does not hold it form, add more confectioner's sugar, a tablespoon
at a time until it reaches the right consistency.
Yield: "3 layer cake"
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For the cake pictured about, I made the cake twice and baked in a
12" cake pan. The butter cream filling and frosting were enough for
the cake. The sister I mentioned making the wedding cakes was not
the sister who asked me to make the cake. Apparently only two of us
took on the task of baking and the other two just ask.....:)
Hope to write again soon.
Jennie
From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, January 29, 2015 9:40 PM
This sounds like an interesting quick chili. Although, I think it
would need fresh garlic and cumin......
* Exported from MasterCook *
Chili with Chipotles and Tomatillo Salsa
Recipe By : Georgia Downard
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 onion, chopped
1 pound ground beef
1 to 2 tablespoons chili powder or chili blend, to taste
1 to 2 canned whole chipotle chilies in adobo, plus 1 to 2 teaspoons
adobo sauce
1 teaspoon garlic salt
2 cups bottled green tomatillo salsa
1 15-ounce can white kidney beans, drained and rinsed
1/4 -1/3 cup chopped cilantro
Tomatillos are delicious additions to chili but time-consuming to
prepare. A shortcut is to use bottled tomatillo salsa. There are
many good ones on the market from mild to hot. Since this chili also
calls for canned chipotles, a good choice would be a medium or mild
salsa to balance the flavor.
Heat oil in a 12-inch deep skillet over medium-high heat until hot.
Add onion and cook, stirring, for 2 minutes. Add beef and cook until
no longer pink. Stir in chili powder, chipotle chilies, adobo sauce
and garlic salt. Cook, stirring, for 1 minute. Add 1 1/2 cups of the
tomatillo salsa, the beans and 1/4 cup of the cilantro. Bring to a
boil and simmer, covered, for 15 minutes. Stir in remaining
tomatillo salsa.
Garnish with remaining cilantro.
Tip: Serve this chipotle-tomatillo chili in taco shells for a bit of
crunch.
Active Time 10m
Total Time 25m
4 servings
by Georgia Downard for Cooking.com
Contributed to the FareShare Group by Art; 2015
www.fareshare.net
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Art
From: hderhut@charter.net
Sent: Saturday, January 31, 2015 2:29 AM
Art
I was born in Arkansas and grew up with Texas old style Chili. We
never used ground beef( 1/2 inch diced beef and salt pork) Parboil
the Pork to remove some of the salt. Never add beans,they are served
on the side. Since I know you love Chili, you might try it that way
sometime.
David
From: hderhut@charter.net
Sent: Monday, January 26, 2015 7:12 PM
My daughter in law knows I like a Grilled Cheese sandwich with
Creamy Tomato soup on a cold afternoon. She sent me this recipe as
something different. I filled it away but hadn't made it.
I wanted something different for a Basketball game Sunday, so I made
this up using Rye bread and cut it into bite sized triangles with a
side of Salsa.
* Exported from MasterCook *
Ultimate Grilled Cheese Sandwich
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
3/4 cup mayonnaise
1 (3-ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
10 slices favorite bread
4 tablespoons butter, softened
In a medium bowl with an electric mixer, beat mayonnaise and cream
cheese until light and fluffy. Stir in Cheddar cheese, mozzarella
cheese, and garlic powder. Spread each of five bread slices evenly
with cheese mixture. Top with remaining bread slices. Spread butter
on both sides of the sandwiches. In a skillet over medium heat, cook
in batches until golden on both sides and the cheese is melted.
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I enjoyed it so thought I'd pass it along
David in Carolina
From: hderhut@charter.net
Sent: Friday, January 23, 2015 1:08 AM
When I think of Bread Pudding, I think dessert. How about a savory
Bread Pudding?
This was touted as a brunch recipe, but I had it for Dinner and it
was great.
* Exported from MasterCook *
Arugula & Chicken Sausage Bread Pudding
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient Preparation Method
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Custard:
4 large egg whites
4 large eggs
1 cup skim milk
...
Seasonings:
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sliced fresh basil
...
Bread & filling:
4 cups bread, cut into 1-inch cubes (4-6 slices)
5 cups chopped arugula, wilted (see Tip)
3/4 cup chopped artichoke hearts, frozen (thawed) or canned
1 cup diced cooked chicken sausage, (5 ounces)
...
Topping:
3/4 cup shredded fontina cheese
Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking
dish or a 2-quart casserole with cooking spray.
To prepare custard: Whisk egg whites, eggs and milk in a medium
bowl. Add mustard, salt, pepper and basil; whisk to combine.
Toss bread, arugula, artichokes and sausage in a large bowl. Add the
custard and toss well to coat. Transfer to the prepared baking dish
and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle
with cheese and continue baking until the pudding is puffed and
golden on top, 15 to 20 minutes more. Transfer to a wire rack and
cool for 15 to 20 minutes before serving.
Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer
them to a large microwave-safe bowl. Cover with plastic wrap and
punch several holes in the wrap. Microwave on high until wilted, 2
to 3 minutes. Squeeze out any excess moisture from the greens before
adding them to the recipe.
Chicken sausage comes in a variety of flavors these days. The flavor
you pick will have a big impact, so make sure you pick one you like.
We tried and liked sweet Italian, apple and Chardonnay sausage and
sun-dried tomato and spinach sausage in this recipe.
I can see using various meats and spices and vegetables in this
dish. The above is the original from the Internet. I didn't
have any chicken sausage so I used Polish Sausage and Baby Spinach
rather than Arugula. Tasted great.
David in Carolina
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From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, January 22, 2015 7:43 PM
Thanks for the recipes, Jennie. It is good to hear from you. Dave
and I get lonely ......... ;-]
This would be a good, simple football recipe too. I love Sweet Baby
Ray's BBQ sauce:
* Exported from MasterCook *
Slow Cooker Beans and Sausage
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bottle (40 oz.) Sweet Baby Ray’s Original BBQ Sauce
2 large kielbasa, diced
2 large mild Italian sausages, diced and cooked
2 cups white onion, small dice
1/4 cup garlic, chopped
2 cans pink beans, drained
2 cans pinto beans, drained
Place all ingredients into a slow cooker/crock pot and cook on
medium heat for 4 hours.
Contributed to the FareShare Group by Art; 2015
www.fareshare.net
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From: JennieBartlett@aol.com
Sent: Thursday, January 22, 2015 11:37 AM
I am still lurking, reading and not contributing. Your super bowl
dip recipe reminded me that I have some really great recipes.
Jennie
* Exported from MasterCook *
Hot Clam Dip
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
4 tablespoons flour
2 cans minced clams -- drain, reserve juice
3/4 cup milk
2 egg yolks -- beaten
2 tablespoons chopped fresh chives
1/4 teaspoon hot pepper sauce
1 tablespoon horseradish
1/8 teaspoon salt
1/4 cup bread crumbs
1/2 cup cheddar cheese -- shredded
Butter
Assorted crackers
Preheat oven to 350°. Lightly grease a 1 1/2 quart baking dish. In a
medium saucepan, over medium heat, melt butter. Add flour, 1/2 cup
of reserved clam juice, and milk. Stir continuously until mixture
just starts to boil.
Remove from heat, stir in egg yolks, chives, clams, hot pepper
sauce, horseradish and salt.
Pour mixture into prepared baking dish. Top with bread crumbs and
cheddar cheese. Dot with butter. Bake, uncovered, 45 minutes.
Remove from oven and serve with assorted crackers.
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* Exported from MasterCook *
Hot Chipped Beef Dip
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1/2 cup sour cream
2 tablespoons diced onion
2 tablespoons milk
2 tablespoons diced green bell pepper
3 ounces chopped chipped beef
1/4 cup Gruyere cheese
Mix all ingredients in bowl. Divide into small greased ramekins.
Bake in a 350° oven for 30 minutes, or until hot and bubbly. Can
also be baked in one dish.
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From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, January 22, 2015 10:57 AM
The super bowl is coming up and everyone is promoting recipes. Here
is one that caught my eye:
* Exported from MasterCook *
Buffalo Chicken Dip
Recipe By : Weis Supermarkets
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 10oz Cans Chunk Chicken Breast, drained
2 8oz Packages Cream Cheese
1 Cup Ranch or Chunky Bleu Cheese Dressing
3/4 cup Hot Sauce
1/2 cup Shredded Cheddar Cheese
1 Bunch Celery, cleaned and cut into 4 inch pieces
Crackers or Tortilla Chips
Heat chicken and hot sauce in a skillet over medium heat, until
heated through. Stir in cream cheese and dressing. Cook, stirring
until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a
slow cooker. Sprinkle the remaining cheese over the top, cover, and
cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers or chips.
Contributed to the FareShare Group by Art; January 2015
www.fareshare.net
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From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, January 20, 2015 8:19 PM
We are making this recipe tomorrow. It first appeared in the Sunset
Magazine in 2002 and also hit FareShare that same year:
* Exported from MasterCook *
Gingersnap Baked Apples
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces gingersnap cookies (about a dozen 2-in. cookies), broken
into pieces
2 tablespoons firmly packed brown sugar
4 sweet apples, such as Fuji (about 2 lb. total), rinsed
1/4 cup (1/8 lb.) butter
1/2 cup whipping cream (optional)
1. In a blender or food processor, whirl gingersnaps and brown sugar
to fine crumbs.
2. With a small, sharp knife, starting from stem ends, cut around
cores to about 3/4 of the way through apples; scoop out cores with a
spoon, making a 1 1/2-inch-wide cavity and leaving bases intact. Set
apples slightly apart in a shallow 2- to 3-quart baking dish.
3. Spoon 1 tablespoon gingersnap mixture into each cavity and top
with 1/2 tablespoon butter. Sprinkle apples evenly with remaining
gingersnap mixture.
4. Bake in a 375º regular or convection oven until apples are tender
when pierced, about 45 minutes. Transfer to individual bowls and
pour 2 tablespoons cream around each if desired.
Yield: Makes 4 servings
We got some huge apples, about 2 pounds each to make this recipe. It
was extremely good when we made it on January 21, 2015.
Contributed to the FareShare Group by Art; January 2015
www.fareshare.net
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From: Art Guyer <aguyer42@myactv.net>
Sent: Monday, January 12, 2015 9:26 PM
I came across this today and thought it sounded interesting:
* Exported from MasterCook *
Vegetarian Chipotle Black Bean Chili
Recipe By : Kristen
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Tablespoon vegetable oil
1 large onion, chopped
1 red bell pepper, seeds and stem removed, chopped
4 cloves garlic, minced
2 Tablespoons chili powder
2 Tablespoons ground cumin
1 28-oz can crushed tomatoes with added puree
1 French Roast Coffee K-Cup® or Vue® pack, brewed at 8-oz setting
1 chipotle chili in adobo, minced
3 15-oz cans black beans, drained and rinsed
1/2 teaspoon kosher salt
Grated Vermont cheddar cheese, sour cream, fresh chives to garnish,
as desired
Chilly temperatures call for spicy chili. But not just any chili – a
wham-bam, ka-pow style chili thanks to a special ingredient: coffee.
Oh, but not just any coffee: French Roast. The mother of all coffees
– the deepest, darkest, most intense roast out there. French Roast
brings a strong, smoky flavor to the party that enhances anything it
touches, including spice. And this chili has spice thanks to our
good friends: chili powder and chipotle. Throw together a pot of
this chili and prepare for your football/track meet/lazy Sunday
experience to be turned up to 11.
Heat oil in heavy large pot over medium-high heat. Add onions and
pepper and cook until tender and beginning to turn golden, about 8-
to 10-minutes.
Add garlic, chili powder, and cumin. Cook 1-minute. Add tomatoes,
coffee, and chipotle. Bring to a simmer. Reduce heat to low, cover
and simmer for 30-minutes, stirring occasionally.
Add beans and salt. Bring mixture to a boil over high heat. Reduce
heat to low and simmer, uncovered, until mixture thickens slightly,
stirring often, about 30-minutes. Season to taste with additional
salt, if necessary. Garnish with cheddar cheese, sour cream, and
chives, if desired.
Serves 4
Contributed to the FareShare Group by Art; 2015
www.fareshare.net
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From: hderhut@charter.net
Sent: Monday, January 12, 2015 11:17 AM
Hi
Was cooking for two of my Grand Children who aren't eating red meat.
The recipe's below were a hit with them even though they weren't
sure about the Mushrooms at first.
* Exported from MasterCook *
Brochette-Stuffed Mushrooms
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient Preparation Method
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2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal (optional)
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
1 oz mozzarella cheese
2 t Parmesan cheese, shredded
Salt and Pepper to taste
Using a spoon, remove the stems and gills from the mushrooms, which
are the dark ridges on the underside of the mushroom. Preheat the
oven to 450 degrees. Heat the olive oil in a skillet set over a
medium flame. Add the shallot, red pepper, zucchini and sauté for 1
minute. Add the cleaned and trimmed spinach and cook until tender,
about 2-3 minutes.
Spray the bottom of each mushroom with nonstick cooking spray and
place on a baking sheet pan. Place in the oven for 1-2 minutes just
to heat the mushrooms. Rub each mushroom with the smashed garlic.
Sprinkle with the flax seed meal. Divide the vegetable mixture
between the two mushrooms, then top with tomato and cheese. Bake for
6 minutes or until cheese is melted and bubbly. Drizzle vinegar over
cooked mushrooms before serving.
Served this with a side dish of brown Rice stir fried with black
beans and onions.
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* Exported from MasterCook *
Alyson's Vegetarian Chili
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient Preparation Method
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1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can Refried beans
1 (15oz) can dark red kidney beans - drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 T ground cumin
3 T garlic powder
4 T chili powder
Hot Sauce or diced Chilies to taste
Heat a large sauté pan over medium high heat, spraying with cooking
spray. Cook vegetables until they are slightly soft - about 6-7
minutes.
Meanwhile, combine tomatoes, beans and spices in a large Dutch oven
or slow cooker. When vegetables are done, add them to the mixture
and combine thoroughly.
For Dutch Oven: Simmer for 3-4 hours on low, stirring every so
often.
For Slow Cooker: Simmer for 6-7 hours on high.
This was good served over Rice, Cornbread Sticks with Garlic Butter
dipping sauce.
The left over Chili froze well for later.
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David in Carolina
From: hderhut@charter.net
I first had this at my son's house. I copied the recipe and decided
to make it the other day. I had intended to pick up some Halibut,
but the weather was bad so I stayed home. I had some Catfish in the
freezer so used that instead. It tasted great. I served it over
Brown Rice with Garlic Bread and Fresh sliced Tomatoes and Cottage
Cheese on the side.
* Exported from MasterCook *
Halibut Stew with Fresh Herbs
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient Preparation Method
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1 T olive oil
1 medium onion, finely chopped
1 can (14.5 oz) petite diced tomatoes
(or 6 roma tomatoes, skins and seeds removed, then chopped)
pinch white pepper
2 cups low sodium vegetable broth
1/2 cup white wine (optional)
1/3 cup ground almonds
12 oz halibut fillets, cut into 1 inch cubes
2 cups loosely chopped bok choy (or shredded fresh spinach)
2 T fresh chopped basil (optional)
1/4 cup fresh chopped parsley (optional)
Place a large sauté pan over moderate heat; add oil. Add chopped
onions and sauté, stirring for 2-3 minutes. Don't let the onions
brown. If using wine, add it to the pan, and, with a wooden spoon,
scrape the bottom of the pan to loosen any onion that might have
stuck. Add tomatoes and pepper; bring to a simmer. Cook for 3
minutes. Add stock and almonds; stir to combine. Add bok choy and
simmer to wilt; 2 minutes. Add halibut and cook until fish becomes
opaque, approx. 4-5 minutes.
If using herbs, add just before serving.
Recipe makes 6 servings with 2-3 ounces of halibut per serving.
Addition of wine will add less than 10 calories per serving.
Serve this over brown rice (calories not included).
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David in Carolina
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