Recipes Included On This Page Cherry Danish Chicken Skillet Cold Papaya Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cherry Danish Recipe By : Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1/4 cup warm water 1 cup warm milk 3/4 cup shortening -- divided 1/3 cup sugar 3 eggs 1 teaspoon salt 1/4 teaspoon mace 1/4 teaspoon lemon extract 1/4 teaspoon vanilla extract 4 cups flour -- more, as needed 1 can cherry pie filling 1 1/2 cups confectioner's sugar 2 tablespoons milk -- more, as needed 1/2 teaspoon vanilla extract 1/3 cup chopped almonds In a mixing bowl, dissolve yeast in water. Add milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. On a large floured surface, roll dough out to a 24-inch x 16-inch rectangle. Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times width-wise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes. On a floured surface, roll dough into a 16-inch x 15-inch rectangle. Cut into 8-inch x 3/4-inch strips; coil into a spiral shape, tucking end underneath the coil. Place in two greased baking pans. Cover and let rise in a warm place until doubled, about 1 hour. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon of pie filling. Bake at 375F for 15-18 minutes or until golden brown. Cool on a wire rack. Combine the confectioner's sugar, milk and vanilla extract; drizzle over rolls. Sprinkle with almonds. NOTE. I used half the dough using the above instructions, the other half I made croissants and filled them with chocolate. Contributed to the FareShare Gazette by Jennie; 29 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chicken Skillet Recipe By : Source Unknown Serving Size : 4 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken pieces -- (2 1/2 to 3) 1/3 cup flour 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon poultry seasoning 2 tablespoons oil 1 teaspoon sugar 2 teaspoons instant chicken bouillon granules 1 1/2 cups water 2 carrots -- sliced 1 onion -- sliced 2 tablespoons snipped parsley 1 tablespoon lemon juice Rice or biscuits -- for 4 Shake chicken with flour, salt, pepper or poultry seasoning. Reserve extra flour. Fry in oil in frypan. Brown. Remove chicken. Add reserved flour, sugar, instant chicken bouillon granules dissolved in water. Add carrots, onions, parsley and lemon juice. Place chicken back in pan. Cover and cook for 40-45 minutes until tender. Serve with sauce and rice or biscuits. Serves 4. NOTES : I made half of this recipe after scaling it down to half. I used 4 chicken thighs with bones which weighed closer to 2 pounds. I used more of the seasoned flour. I added 1 sprig of rosemary to the dish with the parsley. It was a delicious comfort food served over biscuits. Contributed to the FareShare Gazette by Bobbie; 24 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 548 Calories; 36g Fat (60.2% calories from fat); 38g Protein; 16g Carbohydrate; 2g Dietary Fiber; 176mg Cholesterol; 687mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cold Papaya Soup Recipe By : A Hundred Years of Island Cooking; 1991 Serving Size : 6 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large papaya -- pared and seeded 1/2 fresh pineapple -- pared and cored 12 ounces pineapple juice 1 teaspoon lime juice 1 mint sprig 3/4 cup dry white wine -- chilled Cut the papaya and pineapple into chunks. Put the papaya and half the pineapple JUICE into a blender; cover and blend well. Pour into a medium saucepan. Put the pineapple chunks and remaining juice into the blender; cover and blend well. Add to the papaya in the saucepan. Bring to the boil then cool. Add the lime juice and the mint. Chill. Just before serving, stir in the wine. Makes 6 servings. From A Hundred Years of Island Cooking - a collection of recipes from Hawaiian Electric Company; 1991. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; trace Fat (3.3% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1 Fruit.

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