Recipes Included On This Page German Chocolate Bars Green Salad, Spanish Style Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * German Chocolate Bars Recipe By : Jennifer Sharp, Murfreesboro, TN Serving Size : 48 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 3/4 ounces German chocolate cake mix -- (1 package) 2/3 cup cold butter or margarine 1 cup semisweet chocolate chips -- (6 ounces) 15 ounces coconut-pecan frosting -- (1 can) 1/4 cup milk Place cake mix in a bowl; cut in butter until crumbly. Press 2 1/2 cups into a greased 13x9x2-inch baking pan. Bake at 350 F. for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoons over the chips. Stir milk into the remaining crumb mixture; drop by teaspoons over top. Bake 25 to 30 minutes longer or until bubbly around the edges and top is cracker. Cool on a wire rack. Refrigerate for 4 hours before cutting. Yields 4 dozen bars. Description: "Plan ahead....needs to chill ...... Only 5 ingredients" Source: "Quick Cooking Magazine, September-October, 03, p. 12" S(mastercook formatting by): "Bobbie" Yield: "4 dozen" NOTES. "My mom gave me this recipe at Christmas when I wanted to make something simple, different and yummy for gifts," notes Jennifer. "The chewy bars can be cut into large pieces, but they're very rich." Bobbie's Note. These are really wonderful. They do need the longer cooking time in my oven. Contributed to the FareShare Gazette Cake Mix Challenge by Bobbie; 5 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 2g Fat (29.1% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 72mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Green Salad, Spanish Style Recipe By : Rose Elliot Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large lettuce 1 bunch watercress 1 tablespoon lemon juice 1 tablespoon olive oil Sea salt Freshly ground black pepper 1 large tomato 1 large onion -- preferably Spanish A few olives Wash the lettuce and watercress, discarding damaged leaves and tough stems; dry the salad in a salad drier or by patting it gently in a clean tea towel. Tear the lettuce leaves into even-sized pieces and put them into a bowl with the watercress. Make the dressing by mixing together the lemon juice, olive oil and a seasoning of salt and pepper. Add this to the lettuce and watercress in the bowl and turn the salad gently, so that al the leaves are coated in the dressing and are glossy looking, then arrange the salad in a mound on a large plate. Slice the tomato into thin rounds; peel and thinly slice the onion; arrange these on top of the green salad together with a few olives. Serve at once. Source: "Rose Elliot's Complete Vegetarian Cookbook" Copyright: "Rose Elliot" NOTES. This Spanish style green salad makes a useful accompaniment to dishes such as paella and Portuguese Kidney Bean Stew. Contributed to the FareShare Gazette by Carolyn; 11 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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