Recipes Included On This Page Cherry Cookies (Candied Cherries) Chicken-Liver Pate Chili Con Carne (Cook's) Chocolate Crème de Menthe Cake Cowboy Stew Crowdie Cream (Oatmeal and Rum Dessert) Cry Babies Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cherry Cookies (Candied Cherries) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups candied cherries 1 cup walnuts -- chopped 1 3/4 cups flour 1/4 pound butter -- softened 1/2 cup sugar 1 teaspoon vanilla extract 3 eggs 1 pinch salt Preheat oven to 375F. In a medium mixing bowl, mix cherries and nuts with 2 tablespoons of the flour. Use a wooden spoon and mix until fruit and nuts are coated. Set aside. With an electric mixer, cream butter, sugar and vanilla until light. Add eggs and mix until blended. On low speed, gradually add the remaining flour and salt to make a soft dough. Stir in floured nuts and cherries. Drop cookie dough from a rounded teaspoon onto a parchment lined cookie sheet, spacing cookies about 2 inches apart. Bake for 12 to 15 minutes or until lightly browned. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on wire cooking racks. Cool. Serve plain, dust with confectioner's sugar or frost with lemon confectioner's sugar icing. Cuisine: "Italian" Contributed to the FareShare Gazette by Jennie; 4 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chicken-Liver Pate Recipe By : A Little Sprig of Malice by David Niall Wilson Serving Size : Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams chicken livers -- cleaned (1 pound) 30 milliliters butter -- (2 tablespoons) 2 onions -- chopped 2 garlic cloves -- crushed and chopped 1 celery stalk -- chopped 2 milliliters savory -- (1/2 teaspoon) 5 milliliters chervil -- (1 teaspoon) 2 milliliters grated lemon rind -- (1/2 teaspoon) 50 milliliters dry white wine -- (1/4 cup) 30 milliliters cognac -- (2 tablespoons) 60 milliliters sour cream -- (4 tablespoons) 1 pinch thyme Salt and pepper to taste Slice the chicken livers in half and remove any fat; set aside. Melt the butter in a large skillet over medium heat. Cook the onions, garlic and celery, covered, 4 to 5 minutes. Add the livers and all the seasonings. Stir in the lemon rind. Cover and cook for 15 minutes over medium heat, stirring occasionally. Pour in the wine and cognac; cover and continue cooking for 5 to 6 minutes. Transfer the mixture to a food processor and blend until well-incorporated and smooth. Add the sour cream and continue mixing for several minutes. Pour into a serving bowl and chill overnight. Serve on toasted French bread or on crackers. Accompany with various condiments. From the story "A Little Sprig of Malice" by David Niall Wilson in a collection of mysteries 'Murder Most Delicious' edited by Martin H. Greenberg; 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chili Con Carne (Cook's) Recipe By : Cook's Country TV Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces canned diced tomatoes 2 teaspoons minced chipotle chilies in adobo sauce 4 slices bacon -- chopped fine 4 pounds boneless beef chuck-eye roast -- trimmed and cut into 1-inch pieces Salt and pepper 1 onion -- chopped fine 1 jalapeño chile -- seeded and chopped fine 3 tablespoons chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 4 garlic cloves -- minced 4 cups water 1 tablespoon brown sugar 2 tablespoons yellow corn muffin mix From the episode: Chili and Cornbread A simple, authentic-tasting version of this Tex-Mex classic using supermarket ingredients. Serves 6 to 8. If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil. 1. Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat. 2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef. 3. Add remaining bacon fat, onion and jalapeño to empty Dutch oven; cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano and garlic; cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef and sugar; bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes. 4. Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.) Contributed to the FareShare Gazette by Art; 29 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 2g Fat (33.7% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Crème de Menthe Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box chocolate cake mix -- (18.25 ounces) 1 tablespoon instant espresso powder 1/3 cup sour cream 3/4 cup mint-flavored liqueur -- divided 2 packages sugar-free fat-free instant white chocolate pudding 2 1/2 cups milk 1 1/2 cups heavy cream -- heated to a boil 12 ounces bittersweet chocolate -- melted 5 mint-flavored chocolates -- shaved Heat oven to 325F. Prepare cake mix according to package directions, reducing water to 1 cup and adding espresso, sour cream and 1/2 cup liqueur; pour into greased 8- inch spring form pan. Bake 50 minutes; let cool. In bowl, combine pudding and milk; stir in remaining liqueur. Cut cake horizontally into 4 layers. Alternate layers with 1/2 pudding mixture. In bowl, combine hot cream and chocolate. Beat on high 3 minutes; coat cake. Garnish with shaved mints. Source: "First for Women Magazine, 12/7/2009" Contributed to the FareShare Gazette by Art; 1 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 423 Calories; 34g Fat (65.7% calories from fat); 7g Protein; 33g Carbohydrate; 5g Dietary Fiber; 51mg Cholesterol; 290mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cowboy Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds beef stew meat 4 unpeeled potatoes -- cut into 1-inch pieces 1/2 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 28 ounces baked beans in barbecue sauce -- (1 can) Mix beef, potatoes, onion, salt and pepper in a 2 1/2- to 3 1/2-quart slow cooker. Spread beans over beef mixture. Cover and cook on low heat setting 8-10 hours or until beef is tender. Makes 4 to 6 servings. Source: "Betty Crocker Cookbook # 176, Slow Cooker Meals" T(Cooking Time): "8:10" Bobbie's note: This was very good. Easy to prepare and not like any other stew we had tried. I added about 1/2 cup water to rinse out the bean can. Most of the water cooked away and it was a perfect consistency. Without it this may have been too thick and stuck to the cooker. I made the small version of this recipe. I used only one large potato and about 8 ounces of beef cubes with 1/4 cup chopped onion and a 16-ounce can of barbecue beans. It was perfectly done in 8 hours. Contributed to the FareShare Gazette by Bobbie; 9 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 12g Fat (46.4% calories from fat); 30g Protein; 2g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 617mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Crowdie Cream (Oatmeal and Rum Dessert) Recipe By : The Cooking of the British Isles; Time-Life Books Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup regular oatmeal 1 cup heavy cream 3 tablespoons confectioners' sugar 2 tablespoons dark rum Preheat the oven to 400F. Spread the oatmeal evenly over the bottom of a 9- or 10-inch cake pan. Toast in the middle of the oven, shaking the pan occasionally, for about 15 minutes or until the oat flakes are a rich golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Set aside to cool. In a large chilled bowl, whip the cream until it begins to thicken. Add the confectioners' sugar and beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. Light stir in the rum, a tablespoon or so at a time. With a spatula, gently but thoroughly fold in the cooled toasted oats, using an over-under cutting motion rather that a stirring motion. Pile the cream into chilled individual serving bowls or into parfait glasses and serve it at once. Author's note: "In Scotland, crowdie cream was traditionally served as a dessert on Shrove Tuesday. A ring was sometimes hidden in the cream as a charm predicting marriage for the finder." From The Cooking of the British Isles; Foods of the World; Time-Life Books; 1969. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 22g Fat (94.5% calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat. Back to Recipe List * Exported from MasterCook * Cry Babies Recipe By : my great grandmother, Emily Seig Prescott, Old Mission Serving Size : 72 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup butter or margarine -- softened 2 eggs -- lightly beaten 1 cup molasses -- heaping 2 teaspoons ground cinnamon 1 teaspoon ginger 1/2 teaspoon ground cloves -- heaping 1 teaspoon baking powder -- heaping 2 teaspoons baking soda 5 cups flour 1 cup coffee -- cold 1 cup powdered sugar 2 teaspoons milk -- or whatever you need to get the right consistency Preheat oven to 350F. Beat sugar and margarine together in a large bowl. Add eggs, one at a time, beating until light after each addition. Then mix in molasses. In separate bowl, combine cinnamon, ginger cloves, baking powder and soda and flour. Beat the flour mixture and coffee into eggs, alternating starting and ending with coffee. Drop by rounded tablespoonfuls on ungreased baking sheet and bake 12 minutes. Cool on wire rack. Mix powdered sugar and milk and drip over cookies so it drips down the sides (hence the "cry babies"). Store in tightly covered container. Notes: I've been making and eating these around the kitchen table in Old Mission since I can remember. Real comfort food. The cookies are "cakey" so the frosting adds some moistness. Rating: 4 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 6 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 3g Fat (29.0% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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